I’m wishing bạn another year
Of laughter, joy and fun,
Surprises, tình yêu and happiness,
And when your birthday’s done,
I hope bạn feel deep in your heart,
As your birthdays come and go,
How very much bạn mean to me,
thêm than bạn can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good Sô cô la cake^^
Heavenly Sô cô la Cake
Ingredients
Sô cô la Cake:
1 1/4 cups granulated sugar
1 cup chua cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup ca cao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Sô cô la Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
Sô cô la Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup ca cao powder
Seedless dâu rừng, quả mâm xôi marmalade
Directions
Preheat lò nướng to 350 degrees F.
For Sô cô la Cake: Mix granulated sugar, chua cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing máy trộn on low speed for approximately 2 phút hoặc until combined. Scrape the bowl and add the flour, ca cao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 phút until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 phút hoặc until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Sô cô la Mousse: Melt Sô cô la and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together sữa and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the Sô cô la mixture and stir until combined. Let Sô cô la mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the Sô cô la mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped Sô cô la to boiled cream let sit for 1 một phút then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until Sô cô la is incorporated. Set aside.
For Sô cô la Buttercream: In a cái chảo, nồi chảo combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as bạn go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a máy trộn on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 phút hoặc until buttercream comes together and is smooth. Add melted Sô cô la and ca cao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic bọc lined 10-inch cake pan. Spread a thin layer of dâu rừng, quả mâm xôi mứt cam, bánh mứt on hàng đầu, đầu trang of the cake. Spread a thin layer of Sô cô la ganache on the dâu rừng, quả mâm xôi marmalade. Spread a 2 1/2-inch thick layer of Sô cô la kem dùng cho tóc, mousse on hàng đầu, đầu trang of the ganache. hàng đầu, đầu trang with the một giây layer of Sô cô la cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of Sô cô la bơ cream on hàng đầu, đầu trang of the cake. Spread a layer of Sô cô la ganache on top. Put the cake in the freezer for 1 giờ hoặc longer. Remove from the freezer and gently pull cake out of the pan bởi pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever bạn are, I'll always make bạn smile:D
Of laughter, joy and fun,
Surprises, tình yêu and happiness,
And when your birthday’s done,
I hope bạn feel deep in your heart,
As your birthdays come and go,
How very much bạn mean to me,
thêm than bạn can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good Sô cô la cake^^
Heavenly Sô cô la Cake
Ingredients
Sô cô la Cake:
1 1/4 cups granulated sugar
1 cup chua cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup ca cao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Sô cô la Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
Sô cô la Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup ca cao powder
Seedless dâu rừng, quả mâm xôi marmalade
Directions
Preheat lò nướng to 350 degrees F.
For Sô cô la Cake: Mix granulated sugar, chua cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing máy trộn on low speed for approximately 2 phút hoặc until combined. Scrape the bowl and add the flour, ca cao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 phút until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 phút hoặc until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Sô cô la Mousse: Melt Sô cô la and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together sữa and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the Sô cô la mixture and stir until combined. Let Sô cô la mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the Sô cô la mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped Sô cô la to boiled cream let sit for 1 một phút then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until Sô cô la is incorporated. Set aside.
For Sô cô la Buttercream: In a cái chảo, nồi chảo combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as bạn go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a máy trộn on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 phút hoặc until buttercream comes together and is smooth. Add melted Sô cô la and ca cao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic bọc lined 10-inch cake pan. Spread a thin layer of dâu rừng, quả mâm xôi mứt cam, bánh mứt on hàng đầu, đầu trang of the cake. Spread a thin layer of Sô cô la ganache on the dâu rừng, quả mâm xôi marmalade. Spread a 2 1/2-inch thick layer of Sô cô la kem dùng cho tóc, mousse on hàng đầu, đầu trang of the ganache. hàng đầu, đầu trang with the một giây layer of Sô cô la cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of Sô cô la bơ cream on hàng đầu, đầu trang of the cake. Spread a layer of Sô cô la ganache on top. Put the cake in the freezer for 1 giờ hoặc longer. Remove from the freezer and gently pull cake out of the pan bởi pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever bạn are, I'll always make bạn smile:D