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🎀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! ♡♡♡ Funfetti Cake Yield: 8 servings; 3-layer, 6-8 inch cake 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 Frosting: 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 Directions Cake: 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 Frosting: 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. Assemble: 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. 🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes ♡♡♡ PINK PRODUCTS! ♡♡♡ Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store: https://www.amazon.com/shop/lindsayannbakes ♡♡♡ FOLLOW ME! ♡♡♡ FACEBOOK: http://www.facebook.com/LindsayAnnBakes INSTAGRAM: http://instagram.com/LindsayAnnBakes PINTEREST: http://pinterest.com/LindsayAnnBakes TWITTER: http://twitter.com/LindsayAnnBakes WEBSITE: http://www.LindsayAnnBakes.com GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes ♡♡♡ ABOUT ME! ♡♡♡ Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g 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. 🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com 🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html
Welcome to Oh Yum with Chef Anna Olson! In this video Chef Anna guides you on making these delicious classic chocolate chip cookies. Click on 'SHOW MORE' for baking directions. Ingredients for the chocolate chip cookies: ½ cup unsalted butter, at room temperature ½ cup packed light brown sugar ½ cup granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract 1 ¼ cup all-purpose flour 1 Tbsp cornstarch ½ tsp baking soda ½ tsp salt 1 ½ cup chocolate chips 1 cup lightly toasted, coarsely chopped pecans (optional) Chocolate Chip Cookies Baking Directions: 1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla. 2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using). 3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later. 4. Preheat the oven to 325ºF. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above. Let cool slightly and enjoy. Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE - Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca - Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv
Today I made three different DIY Watermelon inspired treats! I hope you enjoy them. ORDER MY BAKING LINE: http://bit.ly/BakingLine *Order the Nerdy Nummies Cookbook here: http://www.nerdynummiescookbook.com FOLLOW ME: Facebook: http://www.facebook.com/rosannapansino Twitter: http://www.twitter.com/RosannaPansino Tumblr: http://www.rosannapansino.tumblr.com Instagram: http://instagram.com/rosannapansino Snapchat: rosannapansino THE THINGS YOU WILL NEED: Watermelon Sugar Cookies * (3) Cups All Purpose Flour: http://amzn.to/29bmSq3 * (1-1/2) Cups Sugar: http://amzn.to/29dUZTk * (8) Ounces Salted Butter * (2) Eggs * (1) Teaspoon Vanilla Extract: http://amzn.to/29kLEHi * (1/8) Teaspoon Salt: http://amzn.to/29hxaY5 * (1) Teaspoon Baking Powder: http://amzn.to/29dpy8F * (1) Lemon - Zested and Juiced * (1) Triangle Cookie Cutter: http://amzn.to/29aDPzZ * (1) Container Green Food Coloring: http://amzn.to/29hxbvh * (1) Small Paintbrush: http://amzn.to/29CAfAs * (1) Bag Green Royal Icing: http://amzn.to/29CA7Rg * (1) Bag White Royal Icing: http://amzn.to/29hx2Ip * (1) Bag Black Royal Icing: http://amzn.to/29dq32y * (1) Bag Red Royal Icing Watermelon Cupcakes * (2) Cups All Purpose Flour: http://amzn.to/29bmSq3 * (3/4) Cup Whole Milk * (1-1/2) Cups Sugar: http://amzn.to/29dUZTk * (1/4) Cup Shortening: http://amzn.to/29dq7zk * (4) Ounces Salted Butter * (5) Egg Whites * (1) Box Watermelon Jell-O: http://amzn.to/29hxBSo * (2) Teaspoons Vanilla Extract: http://amzn.to/29kLEHi * (1/4) Teaspoon Almond Extract: http://amzn.to/29hxmGW * (2) teaspoons Baking Powder: http://amzn.to/29dpy8F * (1/8) Teaspoon Salt: http://amzn.to/29hxaY5 * (1/2) Cup Mini Chocolate Chips * (12) Silicone Cupcake Liners: http://amzn.to/29aBN7x * (2) Bags Light and Dark Green Vanilla Buttercream Frosting Watermelon Popsicles * (1) Popsicle Maker: http://amzn.to/29hxtlM * (1) Cup Watermelon Puree * (1/2) Cup Plain Coconut Milk * (1/2) Cup Coconut Milk Dyed Green * (1) Bottle Black Food Coloring Dye: http://amzn.to/29CAsDs * (1) Small Paint Brush: http://amzn.to/29CAfAs This is not a sponsored video. All products purchased by me.
Beetroot Curd Pachadi will be very colorful, tasty and healthy. Iet us see how to make it. Ingredients Beetroot - 1 ( 100 gm) Fresh curd - 200 ml Coconut - 1 tbs Jeera - 1 tsp Red chilly, green chilly - 1 each Salt, oil, curry and Coriander leaves, mustard seeds, Ulund dhal. Steps Peel and grate beetroot. Grind coconut, jeera, chilly, curry and leaves, by adding little curd. In little oil fry mustard seeds, Ulund dhal, add beetroot, little salt and little water. Cook for 2 minutes in low flame. Once it becomes dry, switch off and keep aside, let it cool. Add coconut paste, curd and salt, mix well and serve. You can keep in fridge and serve chill. Try and enjoy. Send me your feedbacks. Visit Gowri Reviews and Tips https://www.youtube.com/channel/UCuuUZehbozb6oskFmNt16NA?view_as=subscriber For more of recipes in Gowri Samayalarai : Visit : http://gowrisamayalarai.com/ Subscribe : https://www.youtube.com/c/gowrisamayalarai Follow: https://twitter.com/gowrisamayalarai Like : https://www.facebook.com/GowriSamayalarai
Thank you for watching! You guys are AWESOME!! SUBSCRIBE TO MY CHANNEL: https://www.youtube.com/user/AniasChoices?sub_confirmation=1&feature=iv&src_vid=liEx6HEnMsQ&annotation_id=annotation_4137531279 Servings: 15 cookies Ingredients: -1/2 cup butter, softened -1 1/4 cups flour -1 egg -3/4 cups brown sugar -3/4 cups chocolate chips Cup-to-gram conversion: http://dish.allrecipes.com/cup-to-gram-conversions/ ♥ Facebook: https://www.facebook.com/SweetTreatsYoutube ♥ Instagram: http://instagram.com/sweettreatsyoutube ♥ Channel: https://www.youtube.com/user/AniasChoices/videos
🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2018/07/video-mini-chocolate-chip-cookies.html
🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube
The cutest little cookies you've ever seen. These bite-Sized little Chocolate Chip Cookies are loaded with mini chocolate chips, for the most adorable version of everybody's favorite cookie! You guys know I'm a sucker for anything miniature, so I am so in love with these teeny tiny cookies. They have that perfect, thick, chewy texture with buttery crisp edges that I love in a regular cookie, but I used mini chocolate chips instead, to make these perfectly poppable and really amp up the cuteness factor.
What do you want to see next?! Let me know in the comments!
♡♡♡ THE RECIPE! ♡♡♡
Mini Chocolate Chip Cookies
Yield: about 2 dozen mini cookies
3 1/2 tablespoons unsalted butter, melted
3 1/2 tablespoons packed dark brown sugar
3 tablespoons granulated white sugar
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
1/2 cup + 2 tablespoons (75g) all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cups mini chocolate chips
Preheat oven to 350 degrees F. With an electric mixer, beat together the butter, brown sugar, and white sugar, in a large mixing bowl, on medium speed, until smooth. Beat in the egg yolk and vanilla. Add the flour, baking soda and salt. Beat together on low speed, just until incorporated. With a rubber spatula or wooden spoon, mix in chocolate chips.
Scoop dough into balls, 1 rounded teaspoon each. Place dough balls onto a baking sheet lined with parchment paper. Bake for about 6-9 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container.
🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes
♡♡♡ PINK PRODUCTS! ♡♡♡
Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store: https://www.amazon.com/shop/lindsayannbakes
♡♡♡ FOLLOW ME! ♡♡♡
GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes
♡♡♡ ABOUT ME! ♡♡♡
Q&A WITH LINDSAY ANN: https://youtu.be/7ZPa4MRxK6g
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. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com
🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/about-lindsay-ann.html