Bubble Wrap Honeycomb Cake Recipe By Tasty Food

ANGEL FOOD CAKE IN A SPRINGFORM PAN RECIPE BY TASTY

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!

MIRROR GLAZE CAKE RECIPE BY TASTY

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!

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY

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!

RICE COOKER BLUE VELVET CAKE RECIPE BY TASTY

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!