I’m wishing wewe another year
Of laughter, joy and fun,
Surprises, upendo and happiness,
And when your birthday’s done,
I hope wewe feel deep in your heart,
As your birthdays come and go,
How very much wewe mean to me,
zaidi than wewe 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 chokoleti cake^^
Heavenly chokoleti Cake
Ingredients
chokoleti Cake:
1 1/4 cups granulated sugar
1 cup sour, wamekula 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 kakao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
chokoleti 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
chokoleti 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 kakao powder
Seedless raspberry, rasiberi marmalade
Directions
Preheat tanuri, joko to 350 degrees F.
For chokoleti Cake: Mix granulated sugar, sour, wamekula cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer, kichanganyio on low speed for approximately 2 dakika au until combined. Scrape the bowl and add the flour, kakao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 dakika until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 dakika au until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For chokoleti Mousse: Melt chokoleti and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together maziwa 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 chokoleti mixture and stir until combined. Let chokoleti mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chokoleti mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chokoleti to boiled cream let sit for 1 dakika then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chokoleti is incorporated. Set aside.
For chokoleti Buttercream: In a sufuria combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as wewe go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer, kichanganyio 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 dakika au until buttercream comes together and is smooth. Add melted chokoleti and kakao 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 wrap, upangaji pamoja lined 10-inch cake pan. Spread a thin layer of raspberry, rasiberi jem, jamu ya machungwa on juu of the cake. Spread a thin layer of chokoleti ganache on the raspberry, rasiberi marmalade. Spread a 2 1/2-inch thick layer of chokoleti mousse on juu of the ganache. juu with the sekunde layer of chokoleti cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chokoleti siagi cream on juu of the cake. Spread a layer of chokoleti ganache on top. Put the cake in the freezer for 1 saa au longer. Remove from the freezer and gently pull cake out of the pan kwa 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 wewe are, I'll always make wewe smile:D
Of laughter, joy and fun,
Surprises, upendo and happiness,
And when your birthday’s done,
I hope wewe feel deep in your heart,
As your birthdays come and go,
How very much wewe mean to me,
zaidi than wewe 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 chokoleti cake^^
Heavenly chokoleti Cake
Ingredients
chokoleti Cake:
1 1/4 cups granulated sugar
1 cup sour, wamekula 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 kakao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
chokoleti 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
chokoleti 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 kakao powder
Seedless raspberry, rasiberi marmalade
Directions
Preheat tanuri, joko to 350 degrees F.
For chokoleti Cake: Mix granulated sugar, sour, wamekula cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer, kichanganyio on low speed for approximately 2 dakika au until combined. Scrape the bowl and add the flour, kakao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 dakika until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 dakika au until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For chokoleti Mousse: Melt chokoleti and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together maziwa 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 chokoleti mixture and stir until combined. Let chokoleti mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chokoleti mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chokoleti to boiled cream let sit for 1 dakika then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chokoleti is incorporated. Set aside.
For chokoleti Buttercream: In a sufuria combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as wewe go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer, kichanganyio 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 dakika au until buttercream comes together and is smooth. Add melted chokoleti and kakao 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 wrap, upangaji pamoja lined 10-inch cake pan. Spread a thin layer of raspberry, rasiberi jem, jamu ya machungwa on juu of the cake. Spread a thin layer of chokoleti ganache on the raspberry, rasiberi marmalade. Spread a 2 1/2-inch thick layer of chokoleti mousse on juu of the ganache. juu with the sekunde layer of chokoleti cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chokoleti siagi cream on juu of the cake. Spread a layer of chokoleti ganache on top. Put the cake in the freezer for 1 saa au longer. Remove from the freezer and gently pull cake out of the pan kwa 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 wewe are, I'll always make wewe smile:D