Working on coloured drips.#4weeks challenge #authormarathon

For Valentine's Day, I made this cake, my first pound cake ever. I combined several recipes until I found the perfect one. It's delicious, with a soft, moist cake and not-too-sweet whipped cream that pairs well with the ganache filling and the drip on top. I used all dark chocolate.We used ganache in the middle layer to enhance the flavor instead of cream, and added some candy and crushed almonds for texture and to give the cake height for the drip to flow down. You can use whipped cream or strawberries instead. After that, spread chocolate whipped cream only on the outside for a nice color without being too rich, followed by a rich drip on top. It's very indulgent!To simplify, choose either ganache or chocolate cream and use it for both the filling and decoration. Just increase the quantity.The cake recipe is from Chef Noon, but with less sugar. Add more sugar if you like it sweeter. I made the ganache and drip to match the color I wanted.It's not difficult. Give it a try!

Bright colours are in this year and so cute so I wanted to try making something that used them.I used Lotte's "Rich Fruit Chocolate: Luxurious Raspberry" for the the raspberry chocolate. For 8 cupcakes (4.3 x 3.5 cm [1.4 in] muffin cups). Recipe by ochikeron

If the banana slices are too thick, they might make decorating the cake a bit of a challenge.Since this cream becomes thick more readily than regular heavy cream, keep the whipped peaks on the softer side!For the times when it just seems like too much work to make, you can just use store-bought Swiss roll-style desserts like Yamazaki brand's "Marugoto Banana".If you're worried about how easily the bananas change color, strawberries might work, too. This recipe yields about 4 carp roll cakes. Recipe by Hamumaki.

This is just one of the variations I make with this cake. The cream filling is light and the frosting a delicious white chocolate ganache whipped to a creamy frosting! The steps are really simple for a pretty delicious cake!

I wanted to make a pure white Buche de Noel so I decorated it with white chocolate and white chocolate cream.1. The water temperature should be 60°C. Once the egg mixture has warmed up to body temperature, remove from the hot water bath. Sufficiently whip until thick enough to be able to write words on its surface.2. How to remove the air bubbles: gently hit the bottom of the baking sheet 2 to 3 times.3. Make sure the edge of the rolled cake is facing down. For 30 x 30 cm [11.8 x 11.8 in] baking sheet (1 time worth). Recipe by Akito mama

I'm really into making tarts. I felt like making a fresh custard cream tart too!I used cream in the custard so that it would go well with the tart crust, but if you are going to eat the custard alone, you don't have to add the cream. (By putting in the cream, the custard doesn't become too thick, so it goes well with the crunchiness of the tart crust. ) Recipe by Amasamon

I adapted my chocolate roll cake recipe to make Buche de Noel.The heavy cream will firm up when you mix in the chocolate, so beat to a loose consistency. After the heavy cream and chocolate are combined, beat well until firm. (You want the cream inside the cake to be quite firm). (Uses one 28 x 28 cm baking sheet.) Recipe by Nyonta.

I wanted to eat a rich gateau chocolat.I recommend using bitter chocolate and thick cream.It becomes even more delicious if left in the refrigerator for 1 day. (It's hard right when you take it out, so you should let it sit at room temperature for little while before eating it) Recipe by *Halu*

Soft and delicious chocolate cake, layered with white chocolate coffee cream.This recipe yields a small portion, perfect for anyone who just wants a few slices of cake.

We Iiked my chocolate angel food cake so much that I made a parfait for it. The strawberry cream is fresh, quick and goes really well with the cake for a pretty , light, delicious dessert!

I always feel like making kabocha squash sweets around Halloween. I usually make this cake in cups, but this time I made a large one.If you omit the cinnamon and use white sugar instead of raw cane sugar, you will have a plain sponge cake.Increase the sugar in the kabocha squash cream to taste. If the cream is too stiff it's hard to squeeze out, so adjust the consistency with cream. If you can, make the sponge cake the day before. The flavors will have settled and become more delicious. For one 18 cm [7.1 in] bundt cake mold. Recipe by La Land

This cake is a nice change from the white Angel food cake. It's very light and moist with a delicate chocolate flavor. It goes really well with a glaze but is delicious with just whipped cream and fresh berries!

If you're wondering what to make for your family for Valentine's Day, serve this sharable gateau au chocolat All you need to do is to simply combine the ingredients in order. It's an easy recipe but'll taste the rich and dense cream cheese.If the cream cheese is too hard, microwave for a bit. You don't need to use baking chocolate, normal chocolate is fine! If so, the taste may not be so pronounced, and have a mild flavor. Use whatever chocolate you like. Recipe by Kraftcheese

When I was trying to come up with some kind of dessert I could use Amaou strawberries in, I figured that classic strawberry shortcake is always delicious. And then I came up with a cream delicious enough to match the strawberries!Make sure to set aside some of the heavy cream to make the nappe cream.You can substitute the Kirsch for Cointreau.I personally like to use a half-and-half mixture of 45% and 40% fat cream. Recipe by flan*

My husband loves gateau chocolat. So, I topped it with some of my favorite crumbles.You can use the remaining crumbles on muffins or a pound cake. Whip the egg whites well. I whip them for about 5 minutes so that they stiffen. Recipe by piko-rin

This version of matcha cake is based on Fluffy Cocoa Chocolate Roll Cake. I have increased the amount of cream compared to the cocoa version. The more cream you have, the more easier it will be to roll up, even with a thicker cake.Make the meringue stiff enough so that it will not drop even if you turn the bowl upside down. Then turn the electric mixer on low speed for 2-3 minutes, and whip until really smooth. The meringue should form stiff peaks but should not be too firm. The electric mixer can be used for steps 2-4. The cream might seem a bit watery but it will thicken as it chills in the fridge. Recipe by Lesser Panda

I have always loved chocolate cake, but it was just never chocolate enough. And I hate a dry cake. So I started experimenting with different ingredients and this is what I liked best. After making a trial for my beat friend. I made several for people around the neighborhood. Well to my surprise people wanted more and more and more of it! Complete strangers wanted me to make them this cake. And so I hope you all like it as much as I do! Be careful though its insanely sweet!

I wanted to make okara cookie without oil but still crispy, so I tried my best and made this recipe.I recommendor 773267 for the okara.The thickness should be not too thin and not too thick.Check on the cookies occasionally while baking. Recipe by kurikuro

Sakura mochi are the traditional sweets to serve and are always nice, but since Doll's Day festival is also Peach Festival, I thought a peach-themed treat would be fun to try.Your cooking time will differ depending on the water in the white bean paste.Remember that the dough will stiffen when chilled.When you shape the dough using plastic wrap, and the dough sticks to the wrap when you try to remove it, that means that there is still too much water in the dough.This will look very peach-like if you marbleize the pink and white portions so there is no clear boundary. Recipe by Choco makaron

This is a very stable whipped cream based frosting and filling. The white chocolate and cream cheese keeps it firm but very light and fluffy.

A surprise in every cupcake! I made my go to butter cake in to cupcake tins, then hollowed out the centers and filled them with mini M&M’s then put the to back on then frosted them with a light white white chocolate cream frosting. These taste great and will bring a smile to those who get the surprise of tiny m&ms in the middle!!

This is a moist delicately flavored white chocolate cake layered with rasberry jam and a white chocolate cream. Its frosted with the same white chocolate cream for a light combination of rasberry and white chocolate.

I found a recipe in a magazine for cream puffs that used vegetable oil. However, I was worried of wasting ingredients if it didn't turn out well. So then I tried using one egg and it was a success! I get fluffy and soft cream puffs every batch. They are not too big and 6 cream puffs is good for a small family. There's no waste or frustration involved. The puffs themselves are not so sweet, so sweeten the cream a little more than usual.The hints are to check the consistency of the dough and to pipe out the dough to form the shells. Refer to Step 7 to see the consistency of the dough. When you pipe out the dough with a pastry bag, don't squeeze out into a spiral shape, just squeeze it out in one spot. Although this depends on your oven, if 200°C is too high, turn down the temperature to 180℃ to avoid scorching the shells. Last but not least, don't be too. Recipe by Pokuchan

I was asked to make mochi ice cream, so I created this recipe.I made this mochi ice cream based on the following recipe..When you draw on the face, please do it quickly since you don't want the ice cream to soften too much. Recipe by decocookie

This pie uses mascarpone cheese and cream with a fresh strawberry sauce, for a very creamy but light and not too sweet pie. I lined the pie crust with dark chocolate which goes so well with Strawberrys. This pie is very easy to make as well!

This cake is just delicious, I made flavored whipped creams for a three layer cake. Then topped the cake with Vanilla Whipped cream. Its light and refreshing for a cake with fruit flavored fillings.

I had leftover egg whites, so I made up this recipe.It's better to make a soft cream as the chocolate will make it harder. For 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by nyonta

The recipe I always use is difficult to follow, so I modified the recipe for a beginner level baking class.When you spread the batter evenly in the baking pan, try not to stir too much as it will make the cake less fluffy.You might find it takes time to whip the chocolate cream. However if you over whip, the cream hardens. So once the cream becomes an easy-to-spread consistency, it is okay. Decorate roughly, not neatly. it will look more natural. Recipe by handmadecafe

I wanted to make a cute cake for a Halloween party.I decorated the cake with Jack-O'-Lantern faces for Halloween, but you can also decorate it with ribbons, stars, or whatever you like, so use the peels to make cute decorations. I made a marbled pattern in the middle using melted chocolate (see Photo 10), but it didn't come out too well after baking, so you should just ignore that. If it looks like the cake is getting burned on top, cover with a sheet of foil. For 18 cm [7.1 in] tart pan. Recipe by Kyabariaru-tan

I fun recipe for Valentine's Day or any other fun occasion. Drizzle over strawberries, marshmallows, oreos, pretzels, chips, or even bacon! Goes great on ice cream too.