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Get the tips here: https://www.buzzfeed.com/marietelling/cake-decorating-tips?utm_term=.yi0Ogq1oJ#.dfe0npZEj Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45887 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network
It’s BACK! My I’m Just Here For The Cake Tee Is Back In Stock: http://bit.ly/HereForTheCakeTee Get The Vids EARLY! SIGN UP To Become One Of My VIPS: http://bit.ly/HowToCakeItVIP New Videos EVERY TUESDAY! SUBSCRIBE for more: http://bit.ly/HowToCakeItYT Hi, I'm Yolanda! Some people call me the Beyoncé of cakes. I post my drool-worthy, jaw-dropping caking creations every Tuesday at 11am EST! From novelty cakes that look like your favourite foods to my MEGA mash up cakes that have layers upon layers of goodness - I dream in cake! Got an idea for a cake? I'd love to hear it - subscribe & comment below! FOLLOW ME: Facebook - https://www.facebook.com/HowToCakeItWithYolanda/ Twitter - https://twitter.com/yolanda_gampp Instagram - http://instagram.com/yolanda_gampp Pinterest - https://www.pinterest.com/yolanda_gampp Snapchat - @yolanda_gampp - BEHIND THE SCENES footage from our shoots! BAKE LIKE YO: Make My ULTIMATE VANILLA CAKE - http://bit.ly/YOsVanillaCake My BUTTERCREAM RECIPE: http://bit.ly/YOsButtercream LEVEL CAKES LIKE ME - http://bit.ly/LevelAndLayer VIDEO TUTORIAL FOR SIMPLE SYRUP! - http://bit.ly/SimpleSyrupTutorial MAKE Marshmallows SPOOKY! - http://bit.ly/MarshmallowCobwebs KEY SUPPLIES FOR THIS CAKE: GET Your Very Own SIR SQUEEZE-A-LOT here: http://bit.ly/SimpleSyrupSqueezeBottle Sir Squeeze-A-Lot Is Trending! GRAB His UNICORN SLEEVE Here: http://bit.ly/UnicornSleeve Get your VERY OWN CAKE TEE HERE! - http://bit.ly/HowToCakeItTees RECIPES: Step-By-Step Instrucions For My FUNFETTI CAKE - http://bit.ly/MegaFunfettiCakeRecipe My ULTIMATE VANILLA CAKE - http://bit.ly/YOsVanillaCakeRecipe Make My RICE KRISPIE TREATS and GLAM Them Up! - http://bit.ly/YOsRiceKrispieRecipe SIMPLE SYRUP RECIPE AND INFO - http://bit.ly/YOsSimpleSyrupRecipe My ITALIAN MERINGUE BUTTERCREAM - http://bit.ly/YOsFamousButtercreamRecipe THE HOW TO CAKE IT TEAM Director of Photography: Sasha Hill http://www.sashahillfilm.com/ Editor: Orhan Sumen https://vimeo.com/orhansumen Producers: Jocelyn Mercer & Connie Contardi http://www.cjmercon.com T-Shirt: http://www.howtocakeit.com/
Have you ever wondered what the difference is between American buttercream, swiss meringue buttercream & french meringue buttercream? Well today I'm answering all of your questions! How to make it, what the differences are, and most importantly what is the best buttercream to use! The recipe for all of the buttercreams are below for you: American Buttercream 250g Soft Unsalted Butter 500g Powdered Sugar 1 Tbsp Vanilla Paste 3-5 Tbsp Milk Swiss Meringue Buttercream 285g Soft Unsalted Butter 150g Egg Whites 125g Caster Sugar Pinch Salt 1 Tbsp Vanilla French Meringue Buttercream 6 Egg Yolks 225g Caster Sugar 1/4 Cup Water (60ml) 450g Soft, Unsalted Butter 1 Tbsp Vanilla Extract ¼ Tsp Salt Follow me on Instagram for the latest baking pictures | https://www.instagram.com/toplessbaker Check me out on Twitter to catch up on what's happening | https://twitter.com/toplessbaker Like me on Facebook for my live cooking shows | https://www.facebook.com/ToplessBaker Filmed and Produced by Simone Sampó: https://www.instagram.com/simonecsz/
"It looks like doggy poo." Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/54702 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network Special Guests_Main Licensed via Warner Chappell Production Music Inc. Pardon, Mr. Haydn _fullmix Licensed via Warner Chappell Production Music Inc. Funk No.3_Main Licensed via Warner Chappell Production Music Inc. Follow The Money_Main Licensed via Warner Chappell Production Music Inc. On A Mission_Main Licensed via Warner Chappell Production Music Inc. Jet Set Go_Main Licensed via Warner Chappell Production Music Inc. River Rapids Ride_Main Licensed via Warner Chappell Production Music Inc. A Cozy Spot Licensed via Warner Chappell Production Music Inc. Lorraine_Fullmix Licensed via Warner Chappell Production Music Inc. Pat Your Cake Licensed via Warner Chappell Production Music Inc. Yum Yum_60Sec Licensed via Warner Chappell Production Music Inc. Taxi For Two Licensed via Warner Chappell Production Music Inc. The Cheek Of It Licensed via Warner Chappell Production Music Inc. SPECIAL THANKS Honey & Butter https://www.instagram.com/honeyandbutter/
Momofuku Milk Bar is a popular NYC sweet spot known for its inventive desserts like crack pie, cereal milk soft serve, and the compost cookie. Today, Bon Appétit’s Alison Roman visits founder and chef Christina Tosi (her old boss!) to learn how to make Milk Bar’s take on birthday cake. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Momofuku Milk Bar’s Secret to Amazing Birthday Cake | Sweet Spots | Bon Appetit
🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/06/video-best-homemade-funfetti-layer-cake.html
🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube
These soft, buttery funfetti cake layers are bursting with bright rainbow sprinkles, all covered in sweet, fluffy buttercream frosting and more sprinkles!
♡♡♡ THE RECIPE! ♡♡♡
Yield: 8 servings; 3-layer, 6-8 inch cake
2 1/2 cup (280g) cake flour, weighed or spooned and leveled
1 3/4 cup (336) granulated white sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (150g) unsalted butter, softened and cut into cubes
1/3 cup vegetable oil
1 whole egg + 3 egg whites, divided, room temperature
1 1/2 tablespoon clear vanilla extract: https://amzn.to/2yw81Hl
1/2 teaspoon imitation almond extract: https://amzn.to/2K2amzv
1 cup (8oz) sour cream, room temperature
1/2 cup rainbow sprinkle jimmies
1 1/2 cup (3 sticks/12oz) unsalted butter, softened
1 tablespoons vanilla extract
1/4 teaspoon salt
6 cups (1 1/2lb) powdered sugar (confectioners' sugar), sifted
1/3-1/2 cup heavy whipping cream
3 drops of pink food coloring, if desired
rainbow sprinkles, for decorating
turntable, cake scraper, off-set spatula: https://amzn.to/2thaeS4
Preheat oven to 350° F. Grease three 6-inch cake pans (or 8-inch round) and wrap with bake even strips, for a flat top and soft edges.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1 minute to coat the flour, until mixture resembles wet sand.
Whisk together the 1 whole egg, vanilla, almond extract and sour cream. Slowly pour in the wet mixture and beat on medium speed for about 1-2 minutes, until smooth. Scrape down bottom and sides of bowl. With clean, grease-free beaters, beat the egg whites until thick, foamy, soft peaks form, about 3 minutes. Gently fold whipped egg whites into the batter, followed by the sprinkles.
Distribute the batter between the prepared cake pans. Bake 40 to 45 minutes*, or until a toothpick inserted in the center comes out clean. Cool in pans for about 10 minutes, before transferring to a wire rack to cool completely. Let cool before frosting.
*Bake 30-40 minutes for three 8-inch rounds, 25-30 minutes for two 9-inch rounds, or 30-35 minutes for a 9x13-inch pan
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, a few tablespoons at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Beat in food coloring. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Set aside about 1 cup of frosting in a piping bag fitted with a star tip, for the swirls on top.
Level any dome off of the tops of the cakes, if necessary. Place 1 layer on a plate or cake stand. Spread a layer of frosting on top and smooth with an off set spatula or knife. Repeat with the second layer. Position the third layer, flat side up, on top. Frost the top and sides of the cake with a very thin layer of frosting for the crumb coat. Place cake in the freezer for about 15 minutes to let the crumb coat set up and harden, so it is no longer sticky to the touch. Frost the sides and top of the cake with the remaining frosting. Immediately add sprinkles around the bottom of the cake and up the sides, before the icing sets. Pipe on 6-8 swirls of the reserved vanilla frosting and top with sprinkles and candles.
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Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends.
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