Gâteau Layer Cake au Chocolat et à l'Orange avec Fantômes Meringués


Gâteau Layer Cake au Chocolat et à l'Orange avec Fantômes Meringués

Cut the black jelly beans in half lengthwise and set aside. Have the cut jelly beans and black pearl sprinkles nearby when making the ghosts. Melt the white chocolate in a small heatproof bowl. Pour a quarter-sized puddle of the melted chocolate onto a piece of parchment paper. Smear the dot across the paper using the trimmed paint brush.


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Preheat the oven to 350 degrees. Prepare a 8x8" pan with parchment and non-stick spray. In a stand mixer fitted with a paddle attachment, combine butter, sugar and oil on a low speed until just combined. About 1 minute. Add eggs and vanilla on medium/low speed. Mix until combined. Add flours, salt, and baking powder.


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powdered sugar. food coloring. marshmallows. Preheat the oven to 350 degrees. Spray 3 eight inch cake pans with baking spray and set aside. In a medium bowl combine the flour, baking soda, baking powder, and salt. Mix well. In a large bowl cream together the sugar, brown sugar, and butter. Add in the eggs and mix well.


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Pour the liquid mixture into the dry ingredients and stir until just combined. Gradually introduce the hot water into the mixture while stirring. The batter will have a thin consistency, but that's perfectly fine. Divide batter evenly into two 9 inch cake pans. Bake your cakes at 350°F (180°C) for 25-32 minutes.


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Make Cake. 7. Jack-o'-Lantern Cake. This spooky fun cake is super easy and perfect for beginners and people who are short on time. Use a fluted pan to get the jack-o'-lantern shape and decorate with orange icing and black and orange candy for a ghoulishly great Halloween cake!


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Directions. For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly coat one 9-inch round cake pan and one 9-inch square cake pan with nonstick cooking.


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Step #3: Stack and Frost the Cake Layers. Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board. Start with one of the leveled cake layers first and spread an even layer of frosting on top of it. Repeat with the remaining leveled cake layers.


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Gently shape the clay over the cake bite. Repeat until all cake bites are covered. Place black wafers into a resealable plastic bag and microwave for 15 seconds on 50% power and knead. Return to microwave for an additional 15 seconds until smooth. Cut a small corner of the bag and pipe eyes and a mouth onto ghost.


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Directions. For the cake layers: Preheat the oven to 350 degrees F. Coat six 6-inch round cake pans with flour-based baking spray. In the bowl of an electric mixer fitted with the whisk attachment.


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1 - In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, milk, vanilla and salt. Beat on a medium-high speed until smooth. Divide the frosting evenly between 2 bowls. In the 1st bowl mix purple food coloring, until the desired color is reached.


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Cake. Preheat a fan-forced oven to 140°C / 275°For a conventional oven to 160°C / 320°F. Spray two 20 cm (8 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside. Add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt to a large mixing bowl.


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Here's how to do it: Crumb coat your cake, freeze for 5 minutes. Add on a thick final layer of buttercream around the entire cake. Using your stripe cake comb, scrape around the entire cake, creating clean grooves all around. I do this at a 45 degree angle, and make sure that each stripe is perfect. If it's not, I'll add on more.


Halloween Ghost Cake

Bake in 200°F oven for 1 hour. Turn oven off and let dry in oven with door shut for another 1-2 hours. To decorate ghost faces, color the remaining with black food coloring gel. Place in small pastry bag, cut a tiny corner and pipe the faces onto the meringue ghosts. Let set while you make the cake and frosting.


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Fondant (with tylose powder kneaded into it) or gum paste for ghost. Although I referred to gum paste in my tutorial, it was actually fondant with tylose kneaded into it. Candy Corn, Sprinkles optional. Piping Gel or tylose powder plus a little warm water for glue. Miscellaneous: disposable piping bags, turntable, spatula, bench scraper.


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Preheat your oven to 110C (90C for fan). Using a hand mixer whisk the 5 egg whites in a clean bowl until they stiffen up and peaks form. Blend in the sugar a teaspoon at a time and carry on whisking until the mixture is thick and relatively solid. Cover a baking tray with baking sheet (grease proof paper).


Ghost Cake

Combine cake mix, eggs, water and oil and mix well. Pour in a prepared 9x13 pan, Cook until tested done. Let cool then cut out using ghost cookie cutters. Line them up in a loaf pan, making sure to add enough so they fit tightly together and not falling over. Pour chocolate cake batter over ghosts.