Easy How to Slice a Whole Cake

Very simple recipe which I recently show on YT. I tried it and it came out so good so sharing it with you all. No need of butter or oil still very soft and moist cake

I wanted to make my own recipe for decorated cake with fruit!If you add the whipped cream you'll need for Step 4 to the pastry bag ahead of time, you can use any amount of whipped cream you need for Step 3. Recipe by bvivid

Usually when I would make sweets for my children they would complain that it was taking too long. Then when it was done they wouldn't be pleased while eating. So I thought that it would be nice if I could make something quickly for them and tried using a food processor as a shortcut.You can use less cocoa (or matcha) if you prefer. Recipe by nokko.t

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

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

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

The same method is used for round and square cakes. To cut down on prep time, I use ready-made store-bought marzipan (but it can also be made at home).#nikicuisine #mycookbook

Have you noticed the shrinkage of boxed cake mix in the last 10 years from 18.25 ounces to the current 15.25 ounces. It affects my recipes. My cakes weren’t as good. I found you can add texture back to your cake and have less shrinkage by adding 6 tablespoons of all purpose flour to the box mix and whisk it together.

Soft and light chocolate cake! You won't taste the zucchini, but you'll have a moist and tender cake.

I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha.This cake has lots of carrot and a small amount of oil; perfect for my daughter!The carrot should be 150-160 g after you remove the stem and peel. It is no problem if the amount is slightly more or less.I was interested in grapeseed oil. It has zero cholesterol, so it's healthy! I recommend it! For 10 small molds. Recipe by Chipetan

Ever tried to carve or stack a box cake only to have it crumble? Dont want to risk a homemade cake? Then this recipe is for you!

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!