Mistakes To Avoid While Layering A Cake

My ‘Tiramisu Cake’ is almost same as my Super Easy 'Tiramisu’. I use my ‘Basic Sponge Cake’ instead of Savoiardi (Sponge Fingers). However, the ordinary Tiramisu filling is too soft and runny for this cake. I add Gelatine to make the texture of filling like mousse, so that you can assemble the cake just like using whipped cream.

I made this cake for a special event and the result was much appreciated! 😉If you are a cake lover, this is the one for you.. all the ingredients together make a nice combination for a truly delicious cake. 🤤Ps. It can be kept in the fridge for 3 days. 👍

When you find some pears that have turned very ripe, too soft and nearly rotten (but NOT quite rotten yet), what do you do? I always make them into this cake. This recipe is made for two pears. If you use more pears, naturally you need more cake mixture and a larger cake tin.

The way Queen Victoria enjoyed her cake was two sponges sandwiched together with fresh cream and jam. For me the Victoria Sponge Cake is quintessentially British and very befitting to make at the very sad loss of our beloved Elizabeth the Great.The gooseberry for me is one of the best fruits that grows abundantly in Britain, often seen glistening in the hedgerows in varying colours from white, yellow, to a pale green and even red.Cultivation of the gooseberry was first recorded in England as far back as the 13th century, however not widely grown until the early 1500s. The 19th century saw a great rise in the prominence of the gooseberry as it was traditionally served with fatty meat or oily fish. In France gooseberries are called ‘le groseillier à maquereau’, which can be translated as ‘the mackerel currant’ as they were popularly eaten with mackerel and are a member of the Ribes (currant) family.I have made jam from gooseberries infused with Queen Elizabeth’s favourite tipple, gin and Dubonnet, for a little decadence.Kiwi is of Chinese origin and so is also known as Chinese gooseberry but not actually from the same family. Kiwiberry is a bite-sized fruit the size of a grape and a mini version of a kiwi without the fuzzy skin but with bags of flavour.The gooseberry jam and the kiwiberries hopefully balance the sweetness of the cake and cream. #ChristmasGift

This is a super simple Sponge Cake made with Almond Meal. It is gluten-free as no Wheat Flour is used, and also dairy-free. No technique is necessary, but you need to beat Eggs very well until thick and pale to make the cake fluffy. The Almond topping is optional. DO NOT add it if you are going to decorate the cake with frosting.

I tried to make Pineapple Pound Cake by adding Crushed Pineapple to the Pound Cake batter, but the batter became too soft as I was afraid. Instead of adding a lot more Flour, I added Desiccated Coconut, and it turned out a lovely cake. Then I discovered similar cake recipes. Many people recommend Cream Cheese Frosting for this type of cake. I agree with them.

This is another of Germany's traditional Christmas bakes. It has many layers and is griddled in the oven. It is relatively simple but a little time consuming, as every layer needs to be slightly cooled, however it is well worth the effort. It is quite a rich cake, so a small piece is quite sufficient.As you will see the layers look like age rings on a tree, so it fits in with #onerecipeonetree #myfavouriterecipes #myhomelandonaplate #teamtrees #festivetreats1 #mycookbook

It's my eldest sons 9th birthday and he's developed a Nintendo obsession lol. Cue the Mario Bros! I've tried to detail this as much as possible so please don't be put off by the length of the directions!

The twins requested a Lego cake for their 6th birthday and I thought I'd share how I decorated it with you. My gluten-free vegan cake recipes are all in my recipe list and I used 2 layers of banana loaf cake and 1 layer of chocolate cake to build my cake base. My buttercream recipe is posted below. The fondant bricks and figures need time to set so you need to do them at least 4 days in advance

I have fond memories of my mother making this cake for us when we lived in Germany. I love seeing how the chocolate batter ends up swirling and spiralling with the white batter. This cake isn't overly rich (nor overly sweet) even though it seems like there's a lot of butter and eggs in the batter and it goes wonderfully with a cup of coffee or black tea :)

I just added 1 Lemon to my ‘Basic Pound Cake’, which is actually ‘125g cake’, not ‘1 pound cake’. I added the Lemon Zest to the batter and I drizzled the Lemon Syrup over the hot cake. It is very simple to make, no technic required, and it is delicious as you can imagine.

I heard ‘Scoop Cake’ has recently become quite popular in Japan. I believe it has been strongly influenced by the English dessert ‘Trifle’. However, ‘Scoop Cake’ in Japan is more like a shortcake in a bowl. It can be made with the clumsiest hands, because the sponge cake doesn’t have to be perfectly baked and this cake would never collapse as whole thing is sitting in a bowl.When your sponge cake didn’t rise by accident, collapsed or got broken, OR you have off-cuts of sponge cake, this ‘Scoop Cake’ is a good way to use them, and you will never fail.

The other day, I baked ‘Coconut Cake’. As it was made with Desiccated Coconut, it had grainy texture. Some people like the grainy texture of Coconut Cake, but some people don’t. So, today I made this cake without Desiccated Coconut. It’s actually based on my ‘Pancakes‘ recipe. I used Coconut Milk and added some melted Butter. This cake smells amazing.

You haven’t heard of Magic Cake? Have a look at the cake carefully, it has three layers. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. This cake batter naturally separates into these layers when baked. This recipe is almost identical to my Basic Sponge Cake. The differences are you use more Butter and add a fair bit of Milk. This Magic Cake recipe is very versatile. You can add extra ingredients such as Cocoa Powder, Lemon Juice, OR Fruit to create a variety of Magic Cakes.

To make a Pound Cake, I use 125g each Butter, Sugar, Eggs and Flour, instead of 1 pound each, because it is more suitable for my cake tin. The other day, I just wondered what would happen if I double the amount of Flour, so I tried it today. The mixture is much firmer than cake batter but softer than biscuit dough. It was too sticky to roll into balls, so I spooned the dough onto the baking tray. This is the result. These biscuits made me feel nostalgic.

This cake is a special cake for Ferrero Rocher lover. This Ferrero Rocher cake is rich, delicate, full of hazelnut and chocolate flavors. Perfect cake for birthdays, holidays or just a cake for the weekend. This beautiful cake contains 3 layers of chocolate-hazelnut cake, chocolate-hazelnut frosting, wafers and Ferrero Rocher candies.#sweettreats#masterclass#bakingcooking#bakinghacks#cakedecorating#Continentaldessert#cakedecorating#cakedesign #cakesmashphotography #cakestagram #cakesiclesindia #bakingathome

#ChristmasGift 🎄Moist and tender with a tangy cream cheese frosting, this Red Velvet Cake is a classic dessert that everyone will love. It's the perfect cake for any occasion.#cake #redVelvetCake #creamCheese #Occasion

I love the chocolate flavoured butter bean paste, that I made for 'Butter Beans Chocolate Truffles'. So I used it as filling for this roll cake for my, then health-conscious, daughter. You wouldn’t know the filling is canned butter beans. It’s absolutely delicious!

My mum used to make this cake for me, when I was a kid, today I made this cake to honor her memory.

The perfect chocolate cake for any occasion. Also suitable for freezing so can save some rather than eating it all at once!

This light and delicious pineapple and cream filling tastes amazing and is so easy to make!#GlobalApron #2024 #week_30#Egg_yolks #Cook_with_October_ingredients

A German classic! This cake uses a sweet, shortcrust pastry for the crust (Mürbeteig) which is filled with rhubarb and an fluffy almond "custard." The cake itself is not so sweet so will pair well with whip cream or vanilla ice cream ;) I got this recipe from my mom - they apparently learned how to make this cake in Germany when she was in school.

My ‘Basic Pound Cake’ recipe requires 125g of Butter, Sugar, Eggs and Self-Raising Flour, not 1 pound of each. That’s the best amount for my cake tin. You can alter the recipe as you like. The rule of this type of cake is to maintain the 1:1:1:1 ratio. Based on the basic recipe, you can create a variety of cakes. Today I added Brandy. A lot of it. So, this cake is for grown-ups only.

This delicate and elegant cake is made with an almond sponge cake, a white chocolate, Mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, white chocolate curls and shredded coconut. It has a great texture and an amazing flavor, not too sweet, not too dry, due to the amazing white chocolate frosting and coconut milk used to soak each layer of cake. The cake has a delicate almond and coconut flavor and is hard not to fall in love with it from the first bite. Try it out, I am sure it will be a crowd pleasure.

When you crave a piece of Carrot Cake, you can make this Carrot Cake in a coffee cup in less than 5 minutes, only if you have a Carrot and, most importantly, a microwave. The hardest part is grating a Carrot, I suppose. No Egg is needed.

#MyCookBook#Week20I am a chocolate cake lover🥰 But I dont like it when its too sweet. We used double / whipping cream for filling as it remind me of Japanese cake🤩. All cake ingredients must be room temperature except told otherwise. I only use whisk for the cake🥳🥳 ps: dont forget to put the whisk and bowl for cream in fridge before hand, so its cold. Used good cocoa powder! I made the cake the day before😀

A photo of old German Apple Cake inspired me to make this cake. The author of the blog wrote the cake could be made with Pound Cake batter covered with sliced Apples and Sour Cream. I used my ‘Basic Pound Cake’ batter. I covered the batter with Apple slices and sweetened Sour Cream. It didn’t work well. The cake was too buttery and bland, and the Apple and Sour Cream topping turned too soft. The second attempt went very well. I reduced Butter and added extra Sugar, Zest and Juice of 1 Lemon to the batter. I mixed Egg with the sweetened Sour Cream. It was delicious and now I can share the recipe with you.

Napoleon cake is known worldwide with different names such as: Mille feuille, custard slices, napoleon. In Iran it is called Napoleoni ناپلئونی. This delicious pastry, is made by crispy layers of puff pastry with a rich cream filling and garnishing the top with powdered sugar.

Magic Cake turns into three layers when baked. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. To make Matcha flavoured Magic Cake, I recommend to add slightly more Sugar and 1 pinch Salt. You can make Cocoa flavoured Magic Cake replacing Matcha Powder with Cocoa Powder.

If you like ‘Ichigo Daifuku’ (Strawberry Daifuku Mochi), you would enjoy this cake. ‘Ichigo Daifuku’ is a sweet Mochi dessert that is stuffed with Strawberry & Sweet Azuki Paste. This is a Sponge Cake. I sliced it in half and sandwiched with Sweet Azuki Paste, Strawberries and whipped Cream. My husband doesn’t like Sweet Azuki Paste, but he ate almost a half of this cake. That means something.