How to Marzipan a Cake

I wrote this because I managed to make a beautiful cake and I wanted to remember how I did it, plus I wanted to show juniors at the store I used to work at.Rough Estimate:10 cm: Whipping cream 150 ml Sugar 16 g (8%)15 cm: Whipping cream 250 ml Sugar 20 g18 cm: Whipping cream 300 ml Sugar 24 gWarm up the knife when you cut the sponge cake.Wipe the spatula with a paper towel after every use.If you remove any of the cream from the cake, don't use it because it has cake crumbs in it. (Since it's wasteful, you can use it in Viennese coffee.)Piping the cream covers the surfaces so don't touch it too much. For 1 cake mold. Recipe by sweeterm

About 8 years ago, I found a castella recipe and have tried to make it once a week since then. After a long time and many trials, I arrived at the ideal ratio of ingredients.Use eggs at room temperature. Use a metal bowl because it conducts heat better. Whisk the eggs over a bain-marie. Whisk with a hand mixer for 6 minutes at a high speed... It is important to remember these four key points to whisk the eggs. Adjust the baking time and temperature according to the oven you use. For 15 x 15 x 8 cm [5.9 x 5.9 x 3.1 in] square or 18 cm round cake mold. Recipe by Kyasachama

This is a Christmas cake I made for my family. I uploaded the recipe to keep it on file.- Piping and glazing are difficult, but you just have to get used to it. I don't really have any tips.- Be sure to use non-dairy cream.- There will be a little leftover cream. Recipe by nyonta

I've been slicing cakes this way for ages. The cake in the photo had lots of fruit on top, which I had to remove before slicing. That's why the whipped cream looks a little jaggy. Some cake may have a really soft sponge and cream, but you only need to warm your knife to get nice results.Wipe the cream off of your knife before each slice. If your cake has hard cream, you can heat your knife over a gas flame instead. If your cake is soft, the whipped cream will melt a little when you slice it right away. To prevent melting, let the knife cool a bit before slicing. Recipe by Yuuyuu0221

Chiffon cakes are tightly stuck to the pan, so it's surprisingly difficult to take them out. I've had several failures removing the sides, so I came up with this method.There are several ways to unmold a chiffon cake...I'm not very good at using a knife around the sides, so I don't use it (except for just the top 2 cm). I also don't have the courage to take it all out by hand. I used a palette knife meant for chiffon cakes around the funnel, and a petty knife around the sides. Recipe by Stylish Mama

Store-bought cakes are delicious, but I wanted to try making a light, non-greasy cake.Using non-dairy cream cuts down on the greasiness. Chiffon cake is light, so I gave it a light cream finish. It's also easy to decorate. Adjust the sweetness of the cream based on the sweetness of the sandwiched strawberries and canned fruit. Recipe by Nagari-na

Bundt cakes are very popular, and many people love these cakes made in Bundt pans, known for their sponginess and density, diverse and elegant shapes, and the ease of unmolding them with almost guaranteed success. This one I'm sharing is incredibly simple but has all those virtues I just mentioned. I call it Cream Bundt Cake, and it can be made very simply, like the one I've prepared (a simple sponge cake), or enhanced, as I'll explain. The enhancement involves two processes during preparation: one is the filling it can accommodate; the other is the glaze on top.

I wanted to make a simple chiffon cake using store-bought chestnut cream.I used Bonne Maman's chestnut cream this time. You can find it at the jam section. It is a mildly flavored, but Sabaton's version is more aromatic.Do not omit the rum. The cake will taste better with it.You can add chopped candied chestnuts or roasted sweet chestnuts. Recipe by Blue poppy

It's fun to see different patterns every time you cut the cake. You should try it!

I made this cake as a faster, quicker version of my Neapolitan Layer Cake. We love the flavors of the three cakes together but the layer cake is hard to transport to places and time consuming with all the layers. This cake is not as much of a show stopper as the layer cake but it's easy to do and tastes great. It's also good to bring to picnics and events, or even a work functions!

I was determined to make a zuccotto cake for Christmas but only had a vague idea at first. So I created this by incorporating things that my son and husband like.Use a bowl with an inner radius of 18 cm if possible.For the sponge cake to be lined around the sides of the bowl, it'll look nicer if you can cut about 2 cm off the circular parts on two sides and straighten. Recipe by *Anna*

Build sandcastles and impress with a truly summery cake!A few more secretsIf someone has time, they can create many things on this cake, like designing stairs, doors, windows, corals, little boats, or even making the shells themselves.

This is the top selling product, which sells out quickly at our kindergarten bazaar. To make one big castella, it takes 6 eggs. But I made it to be small for a home size and used less sugar. Once you try making it, it is much more easier than you think.Make sure to make a firm meringe! Wrap the castella while it is still steaming and letting it sit for a while makes a moist and delicious castella.Variation:Brown sugar flavor - Change the soft light brown sugar to brown sugar.Matcha flavor - Change the strong bread flour amount to 65g + 10g of matcha.Coffee flavor - Add 1 tablespoon of instant coffee to the ingredients. Recipe by Ru-ru

I made this for my Mont-Blanc-loving mom's birthday.This time, I used the All-Purpose Cream Chestnut Paste that I had frozen beforehand.It's pretty hard to cut the cake after decorating the Mont Blanc cream on top, so I piped the cream after cutting the cake first. Recipe by Panko625

I used to love pound cakes (when I wasn't vegan) and since I love baking I tried my hand on this Japanese cake. I tweaked the recipe by using Dominican Vanilla and organic sugar (which isn't typical in this type of cake)

This cake dedicated to my Dad, who treated his kids to ice cream all summer. It was a fun event to go to the local creamery for homemade ice cream. Living in New England however meant all the creamerys shut down for the winter. My Dad would bring home neapolitam ice cream in the winter from the grocery store saying it was perfect with 3 flavors in one! When I was getting into making layer cakes this was one of my first. It is time consuming but easy to prepare. It is a crowd pleaser and the flavors of the cake are delicious!

This cake is inspired by the amazing Chef John @foodwishes. This cake is moist, dense and fudgy. The only kinda cake which I would eat, as you should have known by now. I love the wonderful aroma of gingerbread spice, especially during final baking process. If I were to compare my previous pumpkin cake and this gingerbread cake, I would definitely go for gingerbread.What really got me is the hint of molasses aftertaste. It lingers at the back of my mouth for quite awhile which leaves me wanting for more. Pls do not use fresh grated ginger. It will overpower everything else (speaking from experience). Just use regular ground ginger. I also added a pinch of Chinese 5 spice for that oomph undertone flavor.I also decided to add a touch of lemon glaze to bring freshness to the cake. You can of cos serve the cake as it is, or you can go the extra mile and serve it with ice cream and tuile. Pls do not be intimidated by the look of it. It is actually fairly simple and easy. If all hell breaks loose, try again cos at the end of the day, it is just a kitchen fail down the bin. What you gain is experience, which is priceless. Okay, enuff of ranting and let's get started with the recipe.

This is a fig version of a fruit butter cake that came from my British mother-in-law who makes it with prunes.The original prune version tasted so delicious, so I looked for a good fruit substitute in Japan, and found figs to be the perfect fit!Since fresh fruit is used to bake this cake, it is also delicious on the day it is baked.The cake becomes more moist the next day, adding another level of delight. Recipe by spitze

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.

I saw a TV show where they showed a premium roll cake factory that placed roll cake slices into cupcake cups. This was a revelation to me, since I couldn't figure out how they made this type of roll-cupcake before! So I tried imitating the method!This is best when it's freshly made and the filling is creamy and rich.You can add plenty of fruit of any type!You don't have to worry about keeping the slices perfectly neat, and they make great gifts too. Recipe by Kamome mama

I wanted to use up the praliné noisettes and chocolate coating leftover from Valentine's, so I made this by adjusting the batter as necessary.I also happened to have some white chocolate on hand, so I used it for decoration.It turned out delicious, so I'm posting the recipe here.Even without coating the cake in chocolate, it will be moist and delicious if let to sit overnight.By letting it sit overnight, the cake will transform into a cake that is rich with the aroma of hazelnuts with the first bite.Enjoy it at teatime or with coffee at a party. For 1 80 x 175 x 60 mm poundcake mold. Recipe by Hidamari luster

A mini-sized butter top made in a pound cake pan bought at the dollar store. The butter is soaked in from the crack at the top, so it's plenty delicious as-is! I made this recipe for an easy size that lets you cut and store it.If you use your fingers to apply a thin layer of shortening to the pan, it'll come out really easily. For the first rising, make sure your room temperature is no higher than 28℃. This milky bread is very delicious. Recipe by Kyasachama

This was served as my father's birthday cake It was decorated with chocolate My parents praised it really highly for being delicious, so I decided to upload the recipe! Because I made it immediately following the first day of autumn, even though I didn't mean to, it's a cake that sort of captures the spirit of autumn.From the first layer, check the cake from the side to make sure that the height of the cake is even because it will affect the ease of the icing process.In regards to the softness of the cream, smooth out the cream by adding milk if it becomes hard. However, milk should only make up 20% of the cream at the most. This is according to a cake decorating book. Recipe by Lesser Panda

Although chestnuts simmered in their inner skins are already delicious just as is, I wanted to use it for a sweet, so I used it for a pound cake. It turned out to be a surprisingly moist and delicious pound cake so I made it a recipe.When you add the eggs, it becomes separated easily, each time you add it, mix well. Using hand mixer would be convenient.After baking for about 15 to 20 minutes, use a skewer or a knife to make a cut in the middle of the dough then it will have a nice cut. Recipe by YUZUMAMAN

I used to always just force the parchment paper into the baking pan and it would be wrinkly and stressful. I tried out different ways to do it and finally found the easiest way to neatly line a baking pan.Make sure to tightly crease the paper in Step 2. Recipe by Puru berry

A slice of panettone and a flute of champagne … there is no more Italian way to wish a happy holiday season. It’s a ritual in many homes where panettone is a welcomed guest after every meal. Giving panettone is not a simple act of kindness but a gesture rich in history and tradition! You don’t need a pasta madre for this panettone. By using instant yeast with stretching & folding technique , the texture will be light & fluffy!Recipe adapted from Singapore Baking Group.#mycookbook

I wanted to eat something fluffy and airy.Mix the batter with a handheld mixer up until the last step. To finish the batter, use a rubber spatula and fold it gently. Recipe by Kimagure kachan

This is not a traditional Argentinian cake. This is a cake that my husband and his sister grew up loving and enjoying each year on their birthday. It’s a little unusual- and you’ll see why. Great for anyone with a real sweet tooth!