Raspberry Goo Recipe - https://youtu.be/y6sISyPu6tg?t=59s Subscribe to my channel - https://www.youtube.com/CupcakeJemma Check out my wicked Merch! - https://www.cupcakejemma.com/ You guys know I love making cupcake versions of well known food and drinks. So the prolonged sunny weather we've been having here in London has inspired me to make a deliciously bright and fruity Raspberry Lemonade Cupcake for you guys! Enjoy! x Recipe... For the cupcakes - 125g soft unsalted butter 125g caster sugar 125g self raising flour 1/4 tsp bicarbonate of soda 2 lg eggs 2 tbsp lemon juice 2-3 tbsp raspberry goo (recipe up top and in the video!) For the buttercream - 200g soft unsalted butter 450g icing sugar, sifted 1.5 tbsp lemon juice 1/2 tsp citric acid (optional) 2 tbsp raspberry goo 1-2 tsp milk Freeze dried raspberry, lemon slices and straws to decorate! --- MERCH MERCH MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma MORE CAKE: http://www.crumbsanddoilies.co.uk MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 127771 CupcakeJemma
Grab the RECIPE here: http://www.thescranline.com/raspberry-trifle-cupcakes - FOLLOW ME HERE: Instagram: https://www.instagram.com/TheScranLine/ Facebook: http://facebook.com/TheScranLine Pinterest: https://au.pinterest.com/thescranline/ Twitter: http://www.twitter.com/TheScranLine HELPFUL LINKS: To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/ To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts About The Scran Line Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Views: 94672 The Scran Line
SUBSCRIBE to the OFFICIAL BBC YouTube channel: https://bit.ly/2IXqEIn LAUNCH BBC iPlayer to access Live TV and Box Sets: https://bbc.in/2J18jYJ For full recipe details visit: http://www.bbc.co.uk/food/recipes/raspberry_marshmallows_31069 Kitty Hope and Mark Greenwood run through their recipe for Raspberry Marshmallows.
Views: 52224 BBC
How to make Raspberry Cheesecake. This is a quick and simple way of making the most delicious cheesecake you've ever tasted. Here are the ingredients: - 300 g digestive biscuits - 125 g unsalted butter, melted - 500 g cream cheese - 1 can=397g condensed milk - 1 teaspoon vanilla extract - 250 g raspberries - 30 g caster sugar - 100 mL water Instructions: 1) For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops. 2) For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce. 3) For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout. Refrigerate for at least 3 hours. And enjoy! Follow us: - FACEBOOK --- https://www.facebook.com/Delizioso-899724880096867/?ref=aymt_homepage_panel - GOOGLE+ --- https://plus.google.com/u/0/115788310727672980648/posts - TWITTER --- https://twitter.com/Delizioso136 - PINTEREST --- https://uk.pinterest.com/Delizioso123/pins/ - OUR WEBSITE --- http://delizioso136.wix.com/delizioso
Views: 6085 Delizioso
Jammie Dodgers are the nation's favourite kid's biscuit! But I still love them and I'm a proper grown up now. At the Crumbs & Doilies shop we have cupcaked them and the Jammie Dodger cupcake is a big seller when we have it on the counter. So I thought I'd share the recipe with you! Recipe... For the raspberry goo - 400g frozen raspberries 100g caster sugar For the sponge - 125g self raising flour 125g caster sugar 125g unsalted butter, soft 1/4 tsp bicarbonate of soda 2 lg eggs 1.5 tbsp whole milk 12 mini Jammie Dodgers Raspberry Goo JD milk - 200ml milk 4 Jammie Dodgers For the buttercream 150g unsalted butter, soft 340g icing sugar, sifted 3-4 tbsp JD milk Extra goo or jam and Jammie Dodgers for filling and decorating ----- MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies THE CAKE BOOK: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDm MORE CAKE: http://www.crumbsanddoilies.co.uk AWESOME T-SHIRTS - http://crmbs.co/3Y8g VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 198533 CupcakeJemma
This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/no-bake-white-chocolate-raspberry-cheesecake Ingredients Makes about 10 servings Crust 7 oz (200g) oreo cookies 4 tbsp (60g) butter, melted Raspberry Coulis 1 1/2 cups (150g) raspberries, fresh or frozen 1/4 cup (50g) sugar 1 tbsp (15ml) lemon juice 1 tsp (2g) cornstarch Cream Cheese Filling 7 oz (200g) white chocolate, small pieces 4 tbsp (60g) whipping cream 1 pound (500g) cream cheese, room temperature 1/4 cup (30g) powdered sugar Lemon zest of a lemon 2 tsp (10g) vanilla extract 1 cup (240g) whipping cream (35% fat), chilled 1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use. 2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. 3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared. 4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. 5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside. 6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture. 7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly. 8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake. 9. Use a toothpick and run it into the center of each circle to create heart shapes. 10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight. 11. Serve with more raspberry coulis alongside. Enjoy! Background music https://www.audionetwork.com/browse/m/track/on-my-side_80191 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
Views: 335584 Home Cooking Adventure
Laura is showing us how to make a Raspberry Ripple NO bake Cheesecake using our Natural Flavoured Icing Sugar. Here is the link to the recipe: http://bit.ly/2yGpU2e Buy Natural Flavoured Icing Sugar here: http://bit.ly/2sS12AZ Check out our website here: http://www.sugarandcrumbs.co.uk
Views: 281 Sugar and Crumbs and Nifty Nozzles
be creativo Subscribe today and give the gift of knowledge to yourself or a friend Top 10 British Desserts 1 : Sticky Toffee Pudding 2 : Apple Crumble 3 : Bakewell Tart 4 : Banoffee Pie 5 : Carrot Cake 6 : Cherries Jubilee 7 : Raspberry Ripple 8 : Fruity Scones 9 : Sponge Cake
Views: 2942 Inspired Ideas
Silvana Franco shows you how to make a classic Madeira cake. See the full recipe here | http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/madeira-cake.html Waitrose TV YouTube channel | http://www.youtube.com/waitrose Twitter | http://www.twitter.com/waitrose Facebook | http://www.facebook.com/waitrose Pinterest | http://www.pinterest.com/waitrose More great recipes, ideas and groceries | http://www.waitrose.com
Views: 142177 Waitrose & Partners
Laura is showing us how to make these delicious marshmallows using our Flavoured Icing Sugar. Link to the recipe: http://bit.ly/2ro2Ox5 Buy Flavoured Icing Sugar here: http://bit.ly/2sS12AZ Check out our website: http://www.sugarandcrumbs.co.uk
Views: 555 Sugar and Crumbs and Nifty Nozzles
One of my fave flavour combos is raspberry and white choc together! So I decided to make these yummy pavlova cupcakes with berries in the vanilla cake, a swirl of whipped cream topped with freeze dried raspberries and crushed meringue! Loved the video? You'll find the recipe here: http://www.thescranline.com/#!raspberry-white-choc-pavlova-cupcakes/cta3 - FOLLOW ME HERE: Instagram: https://www.instagram.com/TheScranLine/ Facebook: http://facebook.com/TheScranLine Pinterest: https://au.pinterest.com/thescranline/ Twitter: http://www.twitter.com/TheScranLine HELPFUL LINKS: To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/ To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts About The Scran Line Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Views: 48728 The Scran Line
This raspberry ripple sandwich from Nigel Slater is a joyously messy experience, and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 INGREDIENT LIST Fresh raspberries and any other berries you like Heavy cream Superfine or confectioners’ sugar Pure vanilla extract Brioche, challah, or white sandwich bread READ FULL ARTICLE ►► https://f52.co/2MScDdW CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Views: 8960 Food52
Hello lovely YouTubers! This year's Valentine's Day cupcakes have been flying out from Crumbs & Doilies and the undoubted stars of the show have been our Chocolate, Raspberry & Meringue cupcakes. Guess what? I'm going to show you how to make your very own in the comfort of your own home! Watch on for the full recipe... SUBSCRIBE FOR FREE: http://goo.gl/1ykGLA VISIT C&D: http://www.crumbsanddoilies.co.uk
Views: 381505 CupcakeJemma
Coconut & Mango Cupcakes - https://youtu.be/kFhXrLSB434 Raspberry Bombe Cupcakes - https://youtu.be/_gw73vSyFmY SUBSCRIBE PLEASE! - http://crmbs.co/g2uvdK OMG I filmed and edited this video all by myself! That might not mean anything to you but to me this is HUGE! Please forgive any problems or reduction in sound/vision quality, I'm learning on the job people! I'd like to start filming more videos myself as Sam is very busy and lives in the countryside so it's not always practical, even though he's brilliant at making my videos look ace. PLEASE LET ME KNOW HOW YOU FEEL ABOUT THIS VIDEO BELOW! Now, enjoy this week's recipe! xxx Recipe - For the cupcakes... 125g self raising flour 125g caster sugar 1/4 tsp bicarbonate of soda 25g unsweetened dessicated coconut 135g soft unsalted butter 2 large eggs 1.5 tbsp coconut cream :) 2 blobs of raspberry goo/jam For the buttercream... 150g soft unsalted butter 340g icing sugar, sifted 3-ish tbsp coconut cream more raspberry goo for filling extra dessicated coconut, toasted and raspberries for decoration --- MERCH MERCH MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma MORE CAKE: http://www.crumbsanddoilies.co.uk MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 81834 CupcakeJemma
Adding lemon curd brings real zest to this dessert. Find the full recipe here: http://bit.ly/2rLANwx For features and recipes, visit the digital magazine: www.coop.co.uk/foodmagazine See the latest deals in store at www.coop.co.uk/food Visit our website to find your local store: www.coop.co.uk/findus
Views: 411 Co-op Food
A recipe recreation of one of the most delicious treats from my recent visit to Covent Garden, London (UK). These fluffy vegan cupcakes combine my love for cake with my favourite dessert - trifle! The soft vanilla sponge cupcake houses a secret custard centre and is topped with a buttercream and raspberry jam ripple icing. Not forgetting the token raspberry of course! These Raspberry Trifle Cupcakes were inspired by the incredible vegan cupcakes available at Lola’s Cupcakes in Covent Garden. These might just be my new favourite treat! Enjoy :-) ☼ A Vegan Visit to Covent Garden vlog: https://youtu.be/dGk_TelqT_E ✎ A Vegan Visit to Covent Garden blog: https://www.aveganvisit.com/home/2018/1/11/a-vegan-visit-to-covent-garden ♡ Keep in touch: Instagram: aveganvisit https://www.instagram.com/aveganvisit/ Twitter: aveganvisit https://twitter.com/aveganvisit ✯ Recipe: https://www.aveganvisit.com/home/2018/3/2/vegan-raspberry-trifle-cupcakes Serves: 12 Prep: 10 mins Cook: 18 mins Cupcakes: • 80g vegan butter or margarine • 280g coconut sugar • 250g plain flour • 14g baking powder • 1/4 tsp salt • 250ml soya milk • 2 tsp vanilla • 30g aquafaba Raspberry Ripple Buttercream: • 160g vegan butter or margarine • 500g icing sugar • 50ml soya milk • 150g raspberry jam Custard Filling: • Vegan custard - Alpro is great! Baking your cupcakes: 1 Preheat your oven to 190C and line a cupcake tin. 2 Add the butter, sugar, flour, baking powder and salt to your mixing bowl and mix on a low speed. 3 In a jug mix together the milk, vanilla and aquafaba. Pour the mixture into your mixing bowl a little at a time, mixing on low. 4 Once all of the ingredients are combined, mix on a medium speed until smooth (30 seconds or so). You may need to scrape down the sides of the bowl with a spatula once or twice during mixing. 5 Divide the mixture between 12 cupcake cases. You want them to be about 3/4 full. 6 Bake for 16-18 minutes. The coconut sugar will make these look slightly more golden than usual but test them with a knife after 16 minutes and if it comes out clean they are done. Decorating your cupcakes: 1 Once your cupcakes have fully cooled, carefully cut out a circle of cake in the middle of the top of your cupcake (see the video below to show you how if you are unsure). Reserve the circle of cake you have cut out. 2 Fill the centre with dairy free custard and put your circle of cake back in place, pressing it down gently so that it fills the hole. 3 To make your buttercream, add your vegan butter, icing sugar and soy milk to a mixing bowl and beat on a high speed until smooth and creamy. Don’t add your raspberry jam at this stage. 4 Prepare a piping bag with your nozzle of choice. Fill your piping bag with buttercream but keep it to one side of the bag so that there is a gap of around 1/3 of the bag running up the other side. Fill this other side with your raspberry jam. It doesn’t need to be neat, just roughly in place so you can see a distinction between the jam and cream sides - this will give your topping a lovely striped look. For easier piping, you can refrigerate your piping bag for 10 minutes 5 Pipe your icing in swirls on the top of your cupcake, decorate with a fresh raspberry and enjoy the delicious treat that awaits you!
Views: 122 A Vegan Visit
This week, learn how to make Xanthe’s no churn, soft scoop raspberry ripple icecream using just condensed milk, raspberry jam and double cream. Get the latest headlines: http://www.telegraph.co.uk/ Subscribe: http://www.youtube.com/subscription_center?add_user=telegraphtv Like us on Facebook: http://www.facebook.com/telegraph.co.uk Follow us on Twitter: https://twitter.com/telegraph Follow us on Google+ https://plus.google.com/102891355072777008500/ On site: http://www.telegraph.co.uk/food-and-drink/recipes/three-ingredient-desserts-raspberry-ripple-ice-cream/ Telegraph.co.uk and YouTube.com/TelegraphTV are websites of The Daily Telegraph, the UK's best-selling quality daily newspaper providing news and analysis on UK and world events, business, sport, lifestyle and culture.
Views: 1648 The Telegraph
It's Summer and that means I finally have an excuse to eat copious amounts of whipped cream with strawberries after dinner (and lunch...and breakfast). To mix things up for myself, I have baked these delicious Strawberries & Cream Cupcakes for a twist on my favourite way to eat my favourite fruit. RECIPE - For the strawberry goo... a punnet (400g) of strawberries 2 tbsp sugar For the cupcakes... 125g self raising flour 125g caster sugar 125g unsalted butter, softened 1/4 tsp bicarbonate of soda 1/4 tsp vanilla extract 2 lg free range eggs 1 1/2 tbs whole milk 2-4 tbs strawberry goo For the icing - 100g unsalted butter, softened 225g icing sugar, sifted 2 tbs double cream 2-3 tbs strawberry goo Strawberries for decorating! ---------------- MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma CAKESTAGRAM: @crumbsanddoilies THE CAKE BOOK: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDm MORE CAKE: http://www.crumbsanddoilies.co.uk MORE FOODTUBE: http://crmbs.co/XLWc AWESOME T-SHIRTS - http://crmbs.co/3Y8g VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 598615 CupcakeJemma
Hey there! You might remember that I absolutely LOVE scones and, while a plain scone is one of my favourite things to bake and eat, there is one Summery addition I can't do without and that is raspberries. So here is my recipe for Raspberry Scones! (it's still Summer, right?) Recipe - 500g plain flour 3tbs caster sugar 2 tsp baking powder 1 lemon zest 110g unsalted butter, cold and chopped -300ml cold whole milk 150g fresh raspberries 1 egg, beaten ------ MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma CAKESTAGRAM: @crumbsanddoilies THE CAKE BOOK: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDm MORE CAKE: http://www.crumbsanddoilies.co.uk MORE FOODTUBE: http://crmbs.co/XLWc VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 241406 CupcakeJemma
FOLLOW US: Instagram: https://www.instagram.com/cupcakesavvyskitchen/ Facebook: https://www.facebook.com/CupcakeSavvy/ FREE To Subscribe http://bit.ly/1ML438q These gorgeous little Christmas Ornament really is easy to make if you take your time, follow the step by step instructions and allow yourself a couple of days. It's the perfect dessert for your Holiday Table...Shiny Mirror Glaze Chocolate and raspberry Christmas Bauble Dessert Entremet. ENJOY! RELATED LINKS: How To Make Mousse Filled Chocolate Christmas Baubles: https://youtu.be/AubPEEdudLc Chocolate Christmas Bauble Filled With Mousse and Ganache Truffle: https://youtu.be/cnxa_ym48m4 INGREDIENTS: CHOCOLATE CREAM FILLING:: 3 Teaspoons Gelatine 3 Tablespoons Cold Water 255g Dark Chocolate 600mL Thickened/Double Cream Arnott's Choc Ripple Biscuits Frozen Raspberries GANACHE: 80mL Dark Chocolat 40mL Whipping Cream To make Ganache: combine and microwave for 20 seconds, stir and repeat till smooth. Let mixture thicken before use. RED SHINY MIRROR GLAZE: 50mL Water 70g Condensed Milk 100g Glucose Syrup 100g White Chocolate 100g Caster Sugar 3 Teaspoons Gelatine bloomed in 60mL cold water Red Gel Colour EXTRAS FOR GOLD TRIMMINGS: 100g Nestle's Dark Chocolate Bakers's Melts Gold Edible Spray Thick Bubble Tea Straw INGREDIENTS CONVERSION LINK: Link to convert Grams to Cups https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/ FOLLOW ME: https://www.facebook.com/CupcakeSavvy/ https://instagram.com/cupcakesavvyskitchen/ http://www.cupcakesavvy.com.au/ https://www.youtube.com/channel/UCmzkM2dXSzPpay-kh1Aqfog MUSIC: Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/ #MirrorGlaze #Entremet #Chocolate
Views: 52217 Cupcake Savvy's Kitchen
Check out my Rainbow playlist - https://www.youtube.com/playlist?list=PLdMhfauwzukVqbru-YtawNcKb-NRsnTvF SUBSCRIBE to my channel - https://www.youtube.com/CupcakeJemma It's PARTY TIME! Why? No reason, but you NEED to make this cake so I propose you find a reason to have a party and MAKE IT HAPPEN! It's all of your favourite things in one cake! Recipen - For the sponge... 375g soft unsalted butter 375g caster sugar 6 lg eggs 375g self raising flour 4 tbs milk + 1 tsp vanilla extract food colour paste in your choice of colours! To decorate - 2 batches of my Vanilla Buttercream - recipe here - https://youtu.be/O4qazwRvO6E meringue poops - recipe here - https://youtu.be/EdF9qADp2ms -------- MERCH MERCH MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma MORE CAKE: http://www.crumbsanddoilies.co.uk MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 332779 CupcakeJemma
Recipe: Chocolate Ripple Cake! -------- Start to finish: Preparation: 15 minutes Fridge: 2-4 hours (depending on biscuits) Ingredients (serves 10-12): 1 large thickened cream suitable for whipping (600ml) 1 packet Arnotts Chocolate Ripple biscuits (250g)** 1/4 cup icing sugar 1 tsp vanilla essence 1 tsp rum essence 3 tbsp water Chocolate shavings or nuts to garnish **Alternate biscuits you can use: USA: Nabiscos Famous Chocolate Wafers Canada: Mr. Christie's Chocolate Wafers UK: Apparently Arnotts biscuits are available to you (or so I've been told) Method: Place a large bowl in the freezer for a few minutes to get it super cold (helps to beat the cream faster). Mix rum essence and water while you wait. We are diluting the essence so that it isn't too strong as the flavour will develop over time the longer the cake stays in the fridge when done. Remove bowl form freezer and pour cream into it. Add icing sugar and vanilla essence to cream and beat until stiff peaks form. With a spatula, swipe a layer of cream onto your serving dish. This will serve as your foundation for placing your biscuits on. Place your first biscuit into the rum mixture and coat one side only, place this onto the cream. Spoon some cream onto the next biscuit and sandwich it together with the first one. Continue doing this until all biscuits are used. Continue using the rum mixture on about every third biscuit. you can use it more often or less depending on how strong you want it. Once the cake is assembled, use the remaining cream to cover the top and sides, using a spatula to smooth it out. Place in fridge for 2-4 hours. Time will vary depending on biscuits you use, so to check to see if it is done, use a cake skewer. It is goes in and out with little resistance then it is ready. Garnish the cake with your favourite chocolate or nuts. When serving, cut the cake at an angle so you get the biscuit/cream pattern. Enjoy! -------- Thank you for watching my cooking video. Please rate and leave a comment letting me know how it turns out and don't to forget to subscribe for more recipes!
Views: 63292 tannahfood
I got loads of requests for this recipe after my Sugarpasting Masterclass video last week so I whipped this video up especially for you guys! Recipe For a 4 layer 8" Madeira Cake 610g soft unsalted butter 610g caster sugar 9 large free-range eggs 150g self raising flour 460g plain flour 3 tbs whole milk 1 tsp vanilla ----- MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma CAKESTAGRAM: @crumbsanddoilies THE CAKE BOOK: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDm MORE CAKE: http://www.crumbsanddoilies.co.uk MORE FOODTUBE: http://crmbs.co/XLWc AWESOME T-SHIRTS - http://crmbs.co/3Y8g VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 691114 CupcakeJemma
Full recipe is in the video description here: http://www.nationalcupcakeweek.co.uk/ If you like the video please give it a " LIKE " and / or " SHARE " the videos with your friends and family. Ingredients 150g butter 20g sunflower oil 200g caster sugar 2 organic free range eggs 1 tsp natural vanilla extract 60ml whole milk 225g plain flour 1 tsp baking powder Filling 5-8 strawberries diced 1 tbs raspberry jam Method Beat the butter, oil and sugar until light and fluffy. Crack the eggs in one by one. Make sure to get each one thoroughly combined before adding the next Add the milk and vanilla. Sift the flour and baking powder. Add the milk and flour to the butter mixture stirring in gently by hand until just combined being careful not to over mix. Fill your cupcake cases two thirds full with your cake batter. We find an ice cream scoop does job very nicely. Bake on 180 for approx 20 mins or until a toothpick comes out of the cakes clean. While the cupcakes are cooling whip butter, icing sugar, cream cheese and vanilla paste until light and fluffy. In a small saucepan crush the raspberries with a fork. Frosting 250g butter 400g icing sugar 100g cream cheese ½ tsp vanilla paste Handful fresh raspberries Squeeze lemon 1 tsp icing sugar ½ tsp corn flour Crushed meringue ( 2 egg whites, 225g caster sugar) Fresh strawberries Add icing sugar, corn flour and lemon juice. Gently heat and stir together until you have a thick cooli. Leave aside to cool. Once the cupcakes are cool, core and fill with the combined filling ingredients. Fill one side of a piping bag with the cooli mix and the other with your buttercream and frost the cupcakes giving you a raspberry ripple effect. Sprinkle with crushed meringue and a wedge of strawberry to decorate. Devour! Top tip Use a transparent disposable piping bag when doing a two tone frosting so you can see what's going on and always squeeze some frosting out until you can see both colours coming through before applying to your cupcakes.
Views: 22 Saudiman
Get the full recipe, here: http://www.lakeland.co.uk/r80858/Mary-Berry%27s-American-Baked-Cheesecake?src=ytube Make the most of all the lovely summer fruits that are in abundance right now and create a glorious summer fruits baked cheesecake with a bit of help from Mary’s easy-to-follow step-by-step video.
Views: 340697 Lakeland
Each bite is the perfect blend of creamy cheesecake, crisp graham cracker crust and sweet-tart raspberry. RECIPE: http://www.chatelaine.com/recipe/desserts/swirled-raspberry-cheesecake-bars/ SUBSCRIBE to the Chatelaine channel: http://bit.ly/1Paam7T WEBSITE: For the latest recipes, style & decor inspiration, visit: http://chatelaine.com FACEBOOK: https://www.facebook.com/ChatelaineMa... TWITTER: @Chatelaine INSTAGRAM: @ChatelaineMag PINTEREST: https://www.pinterest.com/chatelainemag/
Views: 8720 Chatelaine
Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast Get the recipe: https://tasty.co/recipe/chocolate-ripple-cheesecake Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/32846 MUSIC Licensed via Audio Network
Views: 1187053 Tasty
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/no-bake-triple-chocolate-mousse-cake Ingredients Makes about 12 servings Oreo Crust 7 oz (200g) oreo cookies 4 tbsp (60g) butter, melted Dark Chocolate Mousse 5 oz (150g) semi-sweet chocolate 1/2 cup (120g) whipping cream 2/3 cup (160g) whipping cream (35% fat), chilled 1 tsp (4g) gelatin powder 1 tbsp +1 tsp (20ml) cold water Milk Chocolate Mousse 5 oz (150g) milk chocolate 1/2 cup (120g) whipping cream 2/3 cup (160g) whipping cream (35% fat), chilled 1 tsp (4g) gelatin powder 1 tbsp +1 tsp (20ml) cold water White Chocolate Mousse 5 oz (150g) white chocolate 1/2 cup (120g) whipping cream 2/3 cup (160g) whipping cream (35% fat), chilled 1 tsp (4g) gelatin powder 1 tbsp +1 tsp (20ml) cold water For decorating (optional) Cocoa powder Fresh berries 1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. 2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared. 3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature. 4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined. 5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse. 6. Repeat the same steps for preparing the milk and white chocolate mousse layers. 7. Refrigerate the cake for 4 hours or overnight to set. 8. Run a knife around the edges of the cake to remove the sides of the pan. 9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy! Background music https://www.audionetwork.com/browse/m/track/im-trouble_135964 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
Views: 1708603 Home Cooking Adventure
Why not encourage your kids to try some easy recipes for kids? Following a recipe is great for cognitive development and the end result will give your kids a wonderful sense of achievement. An easy chocolate ripple cake is the ideal starting point.
Views: 27721 Kidspot
This No Bake Chocolate Cheesecake is a simple and easy no bake cheesecake recipe. It's rich, decadent and indulgent and doesn't require an oven. Make this no bake dessert recipe next time you have people around. SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt So if you would like to learn how to make cheesecake then just follow this Chocolate Cheesecake Recipe. Let me know if you would like to see more no bake dessert or no bake recipes! Get the full recipe http://carinastewart.com/no-bake-chocolate-cheesecake-recipe/ More No Bake Cheesecake Recipes https://www.youtube.com/watch?v=83zZ5supNVE&list=PL5CBaQ3nMr6EDzB_YX-F9E1H9_fyrzMsO If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOCIAL MEDIA INSTAGRAM http://instagram.com/carstina FACEBOOK https://www.facebook.com/carstinaxx PINTEREST http://pinterest.com/carstina/ TWITTER https://twitter.com/carstina EMAIL [email protected] TUMBLR http://carstina.tumblr.com/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE Food Processor http://amzn.to/2EvvU3z Mixing Bowl http://amzn.to/2nODnRI Cake Tin http://amzn.to/2H4kKBi Chopping Board http://amzn.to/2nPiwhb Saucepan http://amzn.to/2nPFBAr Whisk http://amzn.to/2snHjxw Offset Spatula http://amzn.to/2BOYHPY _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ NO BAKE CHOCOLATE CHEESECAKE RECIPE Ingredients 25 Oreo Cookies ½ Stick | ¼ Cup | 55g Butter 9oz | 250g Dark Chocolate 1⅔ Cup | 400ml Heavy Cream 250g Cream Cheese ½ Cup Powdered Sugar | Icing Sugar 1 Cup | 250ml Cream 9oz | 250g Dark Chocolate Instructions Place the Oreo cookies into a food processor and run the machine until there is only crumbs. Melt the butter in the microwave for about 30 seconds or in a saucepan. Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined. Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even. Place the cheesecake base into the fridge to set. Cut the chocolate into small pieces with a serrated knife and place into a heat proof bowl. Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool. Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side. In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined. Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar. Mix the ingredients together with a whisk for a few minutes until well incorporated. Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top. Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm. To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl. Pour the cream into a small saucepan and heat over medium heat until it just starts to boil. Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes. Mix the chocolate and cream together until completely smooth and pour over the cheesecake. Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MY FAVORITE COOKING EQUIPMENT Chopping Board http://amzn.to/1UTwTfF Chefs Knife http://amzn.to/1UTx0bl Piping Bag http://amzn.to/1MRnrSv Piping Tips http://amzn.to/1MRnyxh Stand Mixer http://amzn.to/1SljeYV Hand Mixer http://amzn.to/1UTxcas Blender http://amzn.to/1WWfb9r _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CAMERA EQUIPMENT I USE CAMERA http://amzn.to/1Us4zBh LENS http://amzn.to/21SnzYN LENS http://amzn.to/1Us4FJ2 TRIPOD http://amzn.to/1pZYrE3 EDITING SOFTWARE http://www.apple.com/final-cut-pro/
Views: 528390 Recipes by Carina
SUBSCRIBE now for more BOLD Recipes! http://bit.ly/1eVfGZ1 New BOLD BAKING creations and secrets every Thursday! Hi Bold Bakers! Your recent questions & comments inspired me to make this episode all about making perfect meringues. I share my secrets on creating foolproof meringue every time, and how to make them BIG & BOLD with a rich raspberry puree, fresh cream & toasted pistachios. Once you learn my tricks, the possibilities are endless. Enjoy! If you love meringue, make sure to watch my Meringue Roulade episode--it's my favorite Irish dessert! http://bit.ly/1ouih1Q FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST http://www.pinterest.com/gemstafford TWITTER http://www.twitter.com/gemstaff16 FACEBOOK https://www.facebook.com/GemmaStaffor... INSTAGRAM http://www.instagram.com/gemmastaff FULL RECIPE BELOW Gemma's Raspberry Meringues with Pistachios INGREDIENTS (Yields 8-10 medium meringues) 6 egg whites(150g) at room temperature 1 ½ cups granulated sugar (300g) (weighing by grams is easier and more accurate) 1 lb Raspberries (frozen and defrosted), ½ cup Pistachios, toasted and chopped 2 cups Cream for sandwiching together METHOD: 1. Start by lining a large flat baking tray with parchment paper. 2. First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine puree 3. For the meringues, preheat oven to 400oF (200oC). Line a deep roasting tray with baking paper. Pour in the sugar and put it in the oven for 5-7 minutes, until the edges are JUST beginning to melt. Heating the sugar helps create a glossy, stable mixture. 4. While the sugar is heating, whisk the egg whites into the mixing bowl (not a plastic bowl). Be careful no egg yolk leaks into the whites. this will stop them whipping. 5. At first whisk the egg whites on low to allow stablillising bubbles to form. Then increase the speed and beat until egg whites have formed stiff peaks. (this takes around 5-7 minutes) 6. Now it's time to take out the sugar from the oven. Turn down the oven to 210oF (100oC) 7. While you whisk on high speed, slowly add in the warm sugar,a big spoonful at a time. 8. Whip until the sugar is all incorporated (around 4 minutes). To check if you made a good meringue rub a bit between your fingers. it should feel smooth and not gritty. If it feels gritty with sugar then whisk for longer so the sugar can dissolve. The mix should be smooth, stiff and glossy. 9. Drizzle over a little purée onto the meringue. With a spoon drag the raspberries through the meringue to create a ripple effect. Do this gently, you don't want to over mix and muddy the ripples. 10. Spoon the raspberry meringue onto baking sheet. I made 8 medium meringues with the intention of sandwiching them together. 11. Bake for around two hours. The idea is to slowly dry them. After the 2 hours turn the oven off and leave them in there to go completely cold (trust me, leave them in there with the door closed). If you don't like them sticky in the middle , bake for 20 minutes longer. When you turn them over they should be crisp on the bottom. No soggy bottoms here. The meringues will keep for a week in an airtight container. 12. Whisk the cream and use it to sandwich the meringues together, sprinkle over the pistachios and enjoy!!
Views: 148918 Bigger Bolder Baking
I've been doing a lot of experimenting in the kitchen recently, and I'm excited to launch my new range of vegan cakes! The first is this Raspberry Ripple cake, and here's how I decorated it! See my full range of vegan cakes at: http://claire-elizabeth.co.uk/vegan-cakes/ See the full range at: http://claire-elizabeth.co.uk/vegan-cakes/
Views: 116 Claire Elizabeth Creates
Summer is finally here, so it's time to dust off the garden furniture and head outside to enjoy some al fresco entertainment. Nothing says summer more than deliciously creamy ice cream, a perfect sweet ending to any meal. In this how to video, domestic goddess Kirstie Allsopp whips up a delicious treat for "real ice cream" lovers, super smooth berry ripple ice cream. Lusciously creamy yet fruity too -- it's guaranteed get the taste buds tingling. The hero ingredient in this recipe is the Nestlé Carnation Condensed Milk. Not only does it sweeten the ice cream, it takes the fuss out of the method. There is no need for an ice-cream maker and you don't even need to stir the ice-cream whilst freezing -- all you do is make the mixture and leave it to set in the freezer. It's a great treat for the kids to scoop into cones to eat in the garden or alternatively, serve for friends and family with some succulent fresh berries. Just remember to make enough as they'll definitely be back for more! Log on to http://www.carnation.co.uk to find new delicious recipes every month from Kirstie Allsopp
Views: 2081 HowTo.tv
In this video, we create a No bake raspberry cheesecake! Follow this super simple recipe for truly delicious results. Thanks to my 8 year old helper :) Ingredients: - Digestive Biscuits (Graham Crackers) 400g / 4 Cups - Melted Butter 75g / 1/3 Cup - Cream Cheese 600g / 2 and 2/3 Cup - Caster Sugar 75g / 1/3 Cup - Lemon Juice 30ml / 2 Tablespoons - Icing Sugar (powdered) 75g / 3/5 Cup - Double (Heavy) Cream 300ml / 1 and 1/3 Cup - Raspberries (filling, chopped) 75g / 3/4 Cup Decoration - White Chocolate (Melted) 50g - Dark/Milk Chocolate (Melted) 50g - Raspberries 75g Music: DRIVE by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Audio Library https://youtu.be/llkcBbc3gLU Thanks for watching, Please Subscribe :)
Views: 1703 Feast UK
Visit http://www.findaclip.co.uk for more information about this footage.
Views: 209 findaclip
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Views: 480 Ahmed Ismail
SUMMER STRAWBERRY CUPCAKES - https://youtu.be/1nUqkFBhJTQ SUBSCRIBE - https://www.youtube.com/CupcakeJemma CHECK OUT MY MERCH! - https://www.cupcakejemma.com/ You guys ask me constantly for a how-to on Mini Cupcakes and you're about to realise how bloomin' simple it is. Totally not rocket science. All you need is a mini cupcake pan, mini paper cases and ANY of my cupcake recipes. GO!! Recipe - For the Peach goo... 1 tin of peaches (syrup strained and saved) 50g caster sugar For the cupcakes... 63g self raising flour 63g caster sugar 63g soft unsalted butter 1 large egg 1/8 tsp bicarbonate of soda 1/2 tbsp milk 1/4 batch of peach goo to ripple and 1/4 to fill the cupcakes For the buttercream 1/4 batch of my Vanilla Buttercream recipe + food colouring Recipe here - https://youtu.be/O4qazwRvO6E --- MERCH MERCH MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma MORE CAKE: http://www.crumbsanddoilies.co.uk MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW
Views: 101307 CupcakeJemma
FOLLOW US: Instagram: https://www.instagram.com/cupcakesavvyskitchen/ Facebook: https://www.facebook.com/CupcakeSavvy/ FREE To Subscribe http://bit.ly/1ML438q If you are looking to make some mini dessert cups or shot glass desserts, these are the ones for you! Malteser chunks folded through deliciously smooth Vanilla Cheesecake! delicious! ENJOY! RELATED LINKS: Easy No Bake Cheesecakes: https://www.youtube.com/playlist?list=PLKwc-pEBWMUPle8Dn_ODgWwvoD1PMSUvB Mini shot Glass and Cup Desserts: https://www.youtube.com/playlist?list=PLKwc-pEBWMUPdKpY5IPHvC-f8ocaoCTIC INGREDIENTS: Makes 12 BASE: 8 Arnott's Choc ripple Biscuits 1 Tablespoon Softened Unsalted Butter FILLING: 1 Cup Maltesers (Whoppers) 250g Cream Cheese 1/2 Cup Caster Sugar 1 Teaspoon Vanilla 300ml Whipping Cream CHOCOLATE GANACHE SAUCE: 150g dark Chocolate Melts 100mL Whipping Cream TOPPING: Crushed Matlesers (Whoppers) 12 wole Maltesers (Whoppers) INGREDIENTS CONVERSION LINK: Link to convert Grams to Cups https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/ FOLLOW ME: https://www.facebook.com/CupcakeSavvy/ https://instagram.com/cupcakesavvyskitchen/ http://www.cupcakesavvy.com.au/ https://www.youtube.com/channel/UCmzkM2dXSzPpay-kh1Aqfog MUSIC: Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054 Artist: http://incompetech.com/ #Whoppers #Cheesecake #DessertShooters
Views: 103953 Cupcake Savvy's Kitchen
Find out how to make a classic Victoria sandwich as Eleni from the Waitrose Cookery School takes you through the steps. Read the recipe here: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/classic_victoria_sandwich.html Waitrose TV YouTube channel | http://www.youtube.com/waitrose Twitter | http://www.twitter.com/waitrose Facebook | http://www.facebook.com/waitrose Pinterest | http://www.pinterest.com/waitrose More great recipes, ideas and groceries | http://www.waitrose.com Christmas recipes and ideas | http://www.waitrose.com/christmas
Views: 35728 Waitrose & Partners
For something really indulgent this summer, try this moreish mousse cake made with seasonal fresh cherries. See the full recipe | http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/black-forest-moussecake.html?utm_source=youtube&utm_medium=social&utm_campaign=recipe&utm_content=blackforestmousse Twitter | http://www.twitter.com/waitrose Facebook | http://www.facebook.com/waitrose Instagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitrose More great recipes, ideas and groceries | http://www.waitrose.com
Views: 5277 Waitrose & Partners
Valentine Warner's summer recipes for strawberry daiquiri and raspberry ripple ice cream. In "What To Eat Now: Summer", we're going to follow Valentine as he leads us through the delights of summer food -- one of the most exciting parts of the culinary year for the greedy food lover. This will be the definitive guide to food shopping, cooking and eating, telling us exactly what we should be all eating during those long, balmy summer days. More about Valentine Warner: http://www.valentinewarner.com/ Like Market Kitchen on facebook: http://www.facebook.com/pages/Market-Kitchen/57418719963 Add us on twitter: http://twitter.com/marketkitchen Check out the recipes from the show: http://uktv.co.uk/goodfood/homepage/sid/566 Download our most unmissable recipes every week FREE from itunes. Enjoy great recipes from top chefs like Rachel Allen, Matt Tebutt and more. Watch the recipe and freeze frame the handy ingredient list while you're food shopping. Just click here for the iTunes store and search for Market Kitchen: http://www.apple.com/itunes/ "market kitchen diaries" food and drink seasonal produce ingredients fresh recipe how to cooking cook "Market Kitchen" "Rachel Allen" "Amanda Lamb" "Tom Parker Bowles" " Matthew Fort" "Matt Tebbutt" "market kitchen" "how to" "tv show" yummy "what to eat now" "valentine warner" "what to eat now: summer"
Views: 1237 Market Kitchen Diaries
This is my first ever video so I'm just getting used to filming and editing. I decided for my first video to be a baking one as it is something I enjoy. I created this recipe myself and the full ingredients list and method can be found on my blog www.aspoonfulofsym.blogspot.com Thanks for watching :) Sym.
Views: 142 Symran Khangura
This week, learn how to make an indulgent, gooey peanut butter and chocolate cake. Get the latest headlines: http://www.telegraph.co.uk/ Subscribe: http://www.youtube.com/subscription_center?add_user=telegraphtv Like us on Facebook: http://www.facebook.com/telegraph.co.uk Follow us on Twitter: https://twitter.com/telegraph Follow us on Google+ https://plus.google.com/102891355072777008500/ On site: http://www.telegraph.co.uk/food-and-drink/features/chocolate-and-peanut-butter-microwave-mug-cake-recipe/ Telegraph.co.uk and YouTube.com/TelegraphTV are websites of The Daily Telegraph, the UK's best-selling quality daily newspaper providing news and analysis on UK and world events, business, sport, lifestyle and culture.
Views: 1992 The Telegraph
No-Bake Oreo Cheesecake | Double Layer Oreo Cheesecake This No-Bake Oreo Cheesecake | Double Layer Oreo Cheesecake is a simple and delicious dessert hardly to forget. It is made with Oreo vanilla cookies, cream cheese and raspberries sauce. Please find below the No-Bake Oreo Cheesecake | Double Layer Oreo Cheesecake recipe and if you want to see more don't forget to subscribe! Follow me: Twitter: https://twitter.com/SecretInTheOven Facebook: https://goo.gl/W2hk8e Instagram: https://www.instagram.com/secretsintheoven/?hl=en Pinterest: https://uk.pinterest.com/secretsintheove/ Ingredients for the raspberry sauce: • 300g Raspberries • 50g Sugar • 1 tbsp Lemon Juice • 1 tbsp Water • 5g Gelatin Powder • 2 tbsp Water Ingredients for the crust: • 300g Oreo Biscuits • 120g Melted Butter Ingredients for mascarpone mixture: • 300g Mascarpone • 60g Powder Sugar • 5g Gelatin Powder • 2 tbsp Water Ingredients for cream cheese: • 300g Cream Cheese • 60g Powder Sugar • 1tsp Vanilla Extract • 5g Gelatin Powder • 2 tbsp Water •150g Oreo Biscuits Step 1: Start preparing the raspberry sauce. Place the raspberries, sugar, lemon juice and water in a small sauce pan and place over medium heat. Bring to boil until the sauce thickens. Remove from heat and sieve to remove seeds. Step 2: Dissolve the gelatin powder in the water and let it rest for 5 minutes. Place it over low heat until fully dissolved. Add the dissolved gelatin in the raspberry sauce. Step 3: Prepare the crust by crushing the biscuits into crumbs. Add the melted butter to the biscuit crumbs and mix well. Press down on the crumbs to form the base and then freeze it for 10 minutes. Step 4: Start preparing the mascarpone mixture. In a medium bowl, mix the powder sugar with the mascarpone cheese until creamy. Dissolve the gelatin powder in the water and let it rest for 5 minutes. Place it over low heat until fully dissolved. Add the dissolved gelatin in the mascarpone mixture. Step 5: Prepare the cream cheese mixture by mixing the powder sugar with the cream cheese. Dissolve the gelatin powder in the water and let it rest for 5 minutes. Place it over low heat until fully dissolved. Add the dissolved gelatin in the cream cheese mixture. Pour the raspberry sauce into the bowl and stir until fully incorporated. Step 6: Separate the cream of 150g Oreo biscuits and add it in the mascarpone mixture. Crush the biscuits into crumbs. Step 7: Pour the raspberry cream cheese mixture over the crust and spread evenly. Freeze for about 10 minutes. Pour the Oreo mascarpone cream mixture and freeze for 10 minutes. Step 8: Decorate with Oreo crumbs and some raspberries. Refrigerate for about 4 hours or overnight until set. Enjoy! Let’s simplify the art of cooking!
Views: 649 Secrets In The Oven - Food Channel