Cake Shooter(shots) Class
HTML-код
- Опубликовано: 19 окт 2024
- Follow me on all my socials🎥
RUclips:bit.ly/3EEDPYn
Instagram: bit.ly/3xStTb0
Facebook: bit.ly/3onnKk9
tiktok: bit.ly/3rBpdoQ
pintrest: bit.ly/3DmQCxe
Amazon store: amzn.to/32PLMMc
●
•Tres (aka 4 leches)Leches Cake Shot recipe (old recipe)
1 1/2 c. Creamer (i prefer French vanilla) can be substituted w/ 1 1/2 c of whole milk
1 Can of Media Crema (can be substituted with heavy whipping cream)
1 can of evaporated milk(optional)
1 can of sweet and condensed milk
All recipes vary with climate and weather
2 cups all-purpose flour
1 1/2 cups white sugar
1 small box of vanilla pudding
1/2 cup shortening (or reg. butter if you prefer)
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon mexican vanilla extract (or reg. If you don't have mex. Vanilla)
4 eggs.
Directions
Preheat oven to 350 degrees F (175 Grease 6" or 8" inch pan (should make for 2). Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour, pudding, mixture alternately with milk, beating just to combine. finally, stir in vanilla.
Pour batter into the prepared pan.
Bake at 350 degrees for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean
•WHIP Cream recipe
2 tablespoons sugar
1 cup heavy whipping cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
•Salted Caramel Buttercream
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1/2 teaspoon fine salt
1 cup powdered sugar
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
•Best Chocolate Cake Ever Recipe!
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable, canola oil, or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
•Easy Cheesecake
8 ounces soft cream cheese
1 (14 ounce) can sweetened condensed milk
1⁄3 cup fresh lemon juice
1 teaspoon vanilla extract
Beat cream cheese until light and fluffy. Gradually add milk and stir until well mixed.
Blend in juice and extract.
Refrigerate for about 4 hours before serving
•Lemon Curd
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
•Easy Lemon Cake Recipe (what I used)
Any boxed cake lemon flavor. Add 1 lemon jello box for best lemon flavor. And 1 extra whole egg
Shot cups are available in my Amazon store:
amzn.to/32PLMMc
All of these were a hit
Thank you for sharing 🥰
Making the tres leches cake now!😍😍
so cool! They all look delicious!
Making this tres leches cake now 😍😍
Great recipes! How far in advance can you make these?
Thank you, and I like making them a day before and keep them in containers
@@CandyQueenBeeBaker thanks very much for the reply! So, do I assemble the the day before, or keep everything separate and then assemble them on the day of?
@Ana New Jersey assemble them, put in an airtight container, and deliver/set up the following day😁