Bubble Wrap Honeycomb Cake Recipe By Tasty Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY



Angel Food Cake In A Springform Pan Recipe by Tasty image

Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.

Provided by Katie Aubin

Categories     Desserts

Time 2h5m

Yield 8 servings

Number Of Ingredients 12

1 cup cake flour, not self-rising
1 ½ cups granulated sugar, divided
9 large egg whites
1 teaspoon vanilla extract
1 pinch of salt
1 ¼ teaspoons cream of tartar
1 lb fresh strawberry , hulled and thinly sliced
2 tablespoons lemon juice
2 tablespoons granulated sugar
3 cups whipped cream
1 aluminum springform pan, 10 inch (25 1/2 cm)
1 tall aluminum can

Steps:

  • Preheat oven to 350ºF (180ºC).
  • Place a medium mixing bowl in the refrigerator to chill.
  • Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
  • In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.
  • In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they've reached the soft peak stage because the whites will just barely be able to hold their shape.
  • Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
  • Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
  • Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
  • Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
  • Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
  • Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
  • Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
  • Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
  • Top the cake with whipped cream and macerated strawberries.
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, Sugar 24 grams

MIRROR GLAZE CAKE RECIPE BY TASTY



Mirror Glaze Cake Recipe by Tasty image

Here's what you need: white chocolate mousse, strawberry jam, round vanilla cakes, mirror glaze

Provided by Alvin Zhou

Categories     Bakery Goods

Yield 8 slices

Number Of Ingredients 4

white chocolate mousse, from separate recipe
20 oz strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1/2 inch (1 cm) thick
mirror glaze, from separate recipe

Steps:

  • Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
  • In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
  • Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
  • Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
  • Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
  • Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
  • When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
  • You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
  • Enjoy!

Nutrition Facts : Calories 566 calories, Carbohydrate 132 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 78 grams

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY



Giant Zebra 'Box' Cake Recipe by Tasty image

Here's what you need: whipped cream, marshmallow fluff, yellow cake mix, white chocolate chip, coconut oil, dark chocolate chip, cooling rack, pastry bag

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup whipped cream
½ cup marshmallow fluff
1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
2 cups white chocolate chip
2 tablespoons coconut oil
¼ cup dark chocolate chip, melted
cooling rack, for glazing cake
pastry bag

Steps:

  • Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
  • Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
  • Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
  • Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
  • Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
  • Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
  • Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
  • To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
  • Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 77 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams

RICE COOKER BLUE VELVET CAKE RECIPE BY TASTY



Rice Cooker Blue Velvet Cake Recipe by Tasty image

Here's what you need: white cake mix, buttermilk, oil, eggs, cocoa powder, royal blue food color, cream cheese, butter, powdered sugar, vanilla, blueberry, chocolate shaving

Provided by Tasty

Categories     Bakery Goods

Yield 8 slices

Number Of Ingredients 12

1 box white cake mix
¼ cup buttermilk
⅓ cup oil
3 eggs
1 tablespoon cocoa powder
2 teaspoons royal blue food color
8 oz cream cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla
blueberry, optional
chocolate shaving, optional

Steps:

  • Combine the blue velvet cake ingredients in a mixing bowl. Mix until smooth.
  • Pour cake batter into your rice cooker bowl. Place bowl into rice cooker and let it slow cook for 90 minutes.
  • NOTE: All rice cookers are different. Check the doneness of your cake with a toothpick. If you insert the toothpick, then remove it, and it is clean, the cake is done.
  • Once the cake is done cooking, remove from rice cooker and let it sit for 15 minutes to cool down.
  • Flip over and out and cut in half. Chill in the refrigerator so it's easier to ice.
  • Combine frosting ingredients in a bowl. Mix until smooth.
  • Start with the bottom half of the cake, spread some of the frosting and add a few blueberries (optional).
  • Top with the other half of the cake. Frost the cake however you like. Add some chocolate shavings (optional).
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 115 grams, Fat 37 grams, Fiber 0 grams, Protein 6 grams, Sugar 94 grams

More about "bubble wrap honeycomb cake recipe by tasty food"

TASTY - BUBBLE WRAP HONEYCOMB CAKE - FACEBOOK.COM
tasty-bubble-wrap-honeycomb-cake-facebookcom image
Web Feb 21, 2021 Bet you've never seen a Bubble Wrap Honeycomb Cake before Recipe: https://tasty.co/recipe/bubble-wrap-honeycomb-cake
From facebook.com
Author Tasty
Views 895K


TASTY - BUBBLE WRAP HONEYCOMB CAKE - FACEBOOK.COM
tasty-bubble-wrap-honeycomb-cake-facebookcom image
Web Jun 4, 2021 211K views, 341 likes, 29 loves, 10 comments, 41 shares, Facebook Watch Videos from Tasty:
From facebook.com
Author Tasty
Views 211.7K


BUBBLE WRAP HONEYCOMB CAKE | BET YOU'VE NEVER SEEN A …
bubble-wrap-honeycomb-cake-bet-youve-never-seen-a image
Web Jun 14, 2020 1.4M views, 1.5K likes, 186 loves, 215 comments, 385 shares, Facebook Watch Videos from Tasty: Bet you've never seen a Bubble Wrap Honeycomb Cake before Recipe:...
From facebook.com
Author Tasty
Views 1.4M


EASY HONEYCOMB BANANA CAKE - TASTE.COM.AU
easy-honeycomb-banana-cake-tastecomau image
Web 11 Ingredients 5 Method Steps 125g butter, at room temperature, chopped 100g (1 ⁄2 cup) caster sugar 125ml (1 ⁄2 cup) milk 2 large bananas, mashed well 2 eggs 300g (2 cups) self-raising flour 130g honeycomb, chopped …
From taste.com.au


BUBBLE WRAP HONEYCOMB CAKE | THIS CAKE IS THE BEE’S …
Web 639K views, 1.2K likes, 108 loves, 269 comments, 284 shares, Facebook Watch Videos from BuzzFeed Food: This cake is the bee’s knees! Get the recipe:...
From facebook.com


BUBBLE WRAP HONEYCOMB CAKE • TASTY - YOUTUBE | HONEYCOMB …
Web Apr 30, 2019 - This cake is the bee’s knees. You and your guests won’t be able to stop buzzin’ about it! 🐝 We used boxed cake mix to keep things simple, but feel free to g...
From pinterest.com


BUBBLE WRAP HONEYCOMB CAKE | BET YOU'VE NEVER SEEN A BUBBLE …
Web 79K views, 160 likes, 26 loves, 11 comments, 43 shares, Facebook Watch Videos from Tasty: Bet you've never seen a Bubble Wrap Honeycomb Cake before Recipe:...
From en-gb.facebook.com


BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY | RECIPE
Web Apr 16, 2019 - This cake is the bee’s knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make …
From pinterest.com


IMPRESS YOUR FRIENDS WITH THESE EXTRAVAGANT CAKE RECIPES - TASTY
Web Dec 21, 2020 Recipes in this video. Wafer Cookie Neapolitan Layer Cake. Bubble Wrap Honeycomb Cake. Chocolate Berry Charlotte. Geode Cake. Fudgiest Dairy-Free …
From tasty.co


TASTY - BUBBLE WRAP HONEYCOMB CAKE - FACEBOOK WATCH
Web Apr 29, 2019 This cake is the bee’s knees! Get the recipe: https://tasty.co/recipe/bubble-wrap-honeycomb-cake
From facebook.com


HONEYCOMB CAKE | TASTEMADE
Web Preheat the oven to 350 degrees. Line two 6-inch cake pans with baking spray and parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, …
From tastemade.com


TASTY VEGETARIAN - BUBBLE WRAP HONEYCOMB CAKE
Web Apr 8, 2022 Bubble Wrap Honeycomb Cake. Tasty Vegetarian. 5 mins · ·
From facebook.com


BUBBLE WRAP HONEYCOMB CAKE FROM TASTY - RECIPE ON …
Web How to cook Bubble Wrap Honeycomb Cake: ... More recipes from channel - Tasty. How Fried Chicken Is Made At Grand Central Market . Tasty. Fresh Fish And Chips That Will …
From niftyrecipe.com


TASTY - BUBBLE WRAP HONEYCOMB CAKE | FACEBOOK
Web 57K views, 127 likes, 13 loves, 11 comments, 13 shares, Facebook Watch Videos from Tasty: Jump to. Sections of this page. Accessibility Help. Press alt + / to open this menu. …
From facebook.com


BUBBLE WRAP HONEYCOMB CAKE • TASTY - YOUTUBE
Web Apr 29, 2019 Tasty 20.9M subscribers This cake is the bee’s knees. You and your guests won’t be able to stop buzzin’ about it! 🐝 We used boxed cake mix to keep things simple, …
From youtube.com


Related Search