Hello! This is the recipe I use for my Black Forest cake 2 1/8 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3 eggs 1 cup milk 1/2 cup vegetable oil 1 tablespoon vanilla extract 2 (20 ounce) cans pitted sour cherries 1 cup white sugar 1/4 cup cornstarch 1 teaspoon vanilla extract 3 cups heavy whipping cream 1/3 cup confectioners' sugar Add all ingredients to list Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Of course this the recipe I use for my French vanilla cake 1 cup unsalted butter, softened 2 cups granulated sugar 4 eggs, room temperature 2-3/4 cups all purpose flour, sifted 2-1/4 tsp baking powder 3/4 tsp salt 1 cup milk 2 TBS pure vanilla extract
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Nice unicorn cake it is my favourite
Wow 😍😍😍😍
It's lovely amazing
Omg Good job,, 👍
Wow
Wow 🤩🤩🤩 v.Good Hallo🖐️❤️🌹💯
Sedapp😍
Wawwww
Pasti enak kak
,Bagus keren pokok nya hebat deh ...hhh😃😃😃 hu keren
Which dough is used to make the unicorn's horn?
Hello, I used fondant for the horn and the ears
@@dolcehowtocakesmore9497 Thankyou ❤
What tip did you use to create the hair on the unicorn ??
arlene19ful I used a 1M tip from Wilton
Please can you tell me a recipe for black forest cake.
Hello! This is the recipe I use for my Black Forest cake
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs 1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Add all ingredients to list
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
This is incredible 😍
Thank you very much 😍
Unicorn is my favorite.. and I so much love unicorns .. and did you know that in my BIRTHDAY party I will said to mom that please make this cake.....
I’m so glad you like unicorns! So do I!
Thank you so much
Where you get this unicorn horn...... color ...
Please tell me please .....
But really superb ... very nice .....
Please make one (1) more unicorn cake and cupcake of unicorns
May I know the recipe for 6 inches and 8 inches cake
Of course this the recipe I use for my French vanilla cake
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs, room temperature
2-3/4 cups all purpose flour, sifted
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
2 TBS pure vanilla extract
How many layers did you put on the 8in
I used 4 layers for the 8in
Harga nya brp ya mbal
Mbak buka toko di mana
Kak kolou mau beli di mananya soalnya aku bentar lagi ulang tahun yang ke 10
Ka kalo di jual harga ny brp
🦄✨💕
Hi my name is cheska
Itu pasti enak baget,sayang klo di mkn
Kalo boleh tau harganya berapa ya
harganya berapa kalau murah saya mau beli untuk anak saya
berapa tuhmba