{"id":193,"date":"2024-07-11T10:50:00","date_gmt":"2024-07-11T10:50:00","guid":{"rendered":"http:\/\/localhost\/?p=193"},"modified":"2024-07-11T10:50:00","modified_gmt":"2024-07-11T10:50:00","slug":"the-secret-secrets-of-the-baking-expert-three-online-celebrity-cakes-that-are-popular-all-over-the-internet-can-be-easily-reproduced-at-home","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/07\/11\/the-secret-secrets-of-the-baking-expert-three-online-celebrity-cakes-that-are-popular-all-over-the-internet-can-be-easily-reproduced-at-home\/","title":{"rendered":"The secret secrets of the baking expert! Three online celebrity cakes that are popular all over the Internet can be easily reproduced at home!"},"content":{"rendered":"
\n
\n
\n
<\/section>\n<\/section>\n
\n
\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n

\ud83c\udf70 San Diego Cake \ud83c\uddea \ud83c\uddf8 <\/span><\/p>\n

\u00a0<\/p>\n

<\/section>\n

\u00a0<\/p>\n

Raw Material: <\/span><\/p>\n

\u00a0<\/p>\n

-250 g almond flour<\/p>\n

-200 g of sugar<\/p>\n

-4 eggs<\/p>\n

-1 lemon peel chopped<\/p>\n

-1 teaspoon cinnamon powder<\/p>\n

-powdered sugar (for sprinkle)<\/p>\n

-Santiago Cross template (for decoration)<\/p>\n

\u00a0<\/p>\n

Indication: <\/span><\/p>\n

\u00a0<\/p>\n

1. Preheat the oven: <\/span> Preheat the oven to 180 \u00b0C (350 \u00b0 F) and grease a circular mold about 24 cm in diameter.<\/p>\n

\u00a0<\/p>\n

2. Mix dry ingredients: <\/span> In a bowl, combine almond flour, sugar, and powdered cinnamon. Reservations.<\/p>\n

\u00a0<\/p>\n

3. Whip the eggs: <\/span> In a separate bowl, whip the eggs with the lemon zest until well combined and foamy.<\/p>\n

\u00a0<\/p>\n

4. Mixing the mixture: <\/span> Add the dry ingredient mixture to the beaten eggs. Mix gently with a spatula until an even dough is obtained.<\/p>\n

\u00a0<\/p>\n

5. Pour into the mold: <\/span> Pour the mixture into a previously oiled mold and use a spatula to smooth the surface.<\/p>\n

\u00a0<\/p>\n

6. Baking: <\/span> Place the cake in the preheated oven and bake for about 30-35 minutes or until it’s clean when removed with a toothpick inserted into the center.<\/p>\n

\u00a0<\/p>\n

7. Cooling: <\/span> Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then unmold and let cool completely on a rack.<\/p>\n

\u00a0<\/p>\n

8. Decoration: <\/span> When the cake has cooled, place the St. James Cross stencil in the center and sprinkle generously with powdered sugar. Carefully remove the template to reveal the cross.<\/p>\n

\u00a0<\/p>\n

9. Consumption: <\/span> Cut the cake into small portions and serve as a dessert or snack. Perfect with coffee or sweet liqueurs.<\/p>\n

\u00a0<\/p>\n

Other tips: <\/span> Tarta de Santiago keeps at room temperature for several days in an airtight container. You can add a little extra flavor by topping with a little sliced almonds before baking, if you wish. Enjoy this delicious traditional dessert! “<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n
\n

2 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
<\/section>\n<\/section>\n<\/section>\n
\n

\ud83e\udd29 \ud83c\udf4d Pineapple and Coconut Dream Cake \ud83c\udf4d \ud83d\ude0b \ud83e\udd29 <\/span><\/p>\n

\u00a0<\/p>\n

<\/section>\n

\u00a0<\/p>\n

Ingredients: \ud83d\udca5 \ud83d\udca5 <\/span><\/p>\n

\u00a0<\/p>\n

Making a cake <\/span><\/p>\n

-2 cups medium gluten flour<\/p>\n

-1 1\/2 cups caster sugar<\/p>\n

-1 tsp baking soda<\/p>\n

-1\/2 tsp salt<\/p>\n

-1 cup chopped pineapple, drained<\/p>\n

-1 cup shredded coconut<\/p>\n

-3\/4 cup vegetable oil<\/p>\n

-2 large eggs<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

\u00a0<\/p>\n

Make frosting <\/span><\/p>\n

-8 oz (226 g) cream cheese, softened<\/p>\n

-1\/2 cup unsalted butter softened<\/p>\n

-4 cups rock sugar<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-1 cup toasted shredded coconut<\/p>\n

-Pineapple slices and maraschino cherry garnish<\/p>\n

\u00a0<\/p>\n

Description: <\/span><\/p>\n

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13-inch pan.<\/p>\n

2. In a large bowl, add flour, sugar, baking soda and salt and mix well.<\/p>\n

3. Add chopped pineapple, shredded coconut, vegetable oil, egg and vanilla extract to the dry ingredients. Stir until thoroughly combined.<\/p>\n

4. Pour the batter into the prepared pan and spread it evenly.<\/p>\n

5. Bake for 30-35 minutes until a toothpick is inserted into the center of the cake and removed without peculiar smell. Allow the cake to cool completely.<\/p>\n

6. Make the frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the rock sugar and vanilla extract and beat until fine.<\/p>\n

7. Spread the frosting onto the cooled cake and sprinkle the toasted coconut on top.<\/p>\n

8. Garnish with pineapple slices and cherries.<\/p>\n

9. Chill the cake in the refrigerator for at least 1 hour before serving.<\/p>\n

\u00a0<\/p>\n

Prep time: 20 minutes | Baking time: 30-35 minutes | Total time: about 2 hours | Serves 12 people <\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n
\n

3 <\/strong><\/p>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\n
<\/section>\n<\/section>\n<\/section>\n
\n

\ud83e\udd29 \ud83c\udf70 Blackberry Blackout Cake \ud83c\udf70 \ud83d\ude0b <\/span><\/p>\n

\u00a0<\/p>\n

<\/section>\n

\u00a0<\/p>\n

Ingredients: \ud83d\udca5 \ud83d\udca5 <\/span><\/p>\n

\u00a0<\/p>\n

Making Blackberry Cake <\/span><\/p>\n

\u00a0<\/p>\n

56 g (2 oz) semi-sweet chocolate chips \ud83c\udf6b \ud83c\udf6b<\/p>\n

1 \u2044 2 cup dark cocoa powder \ud83c\udf6b<\/p>\n

1 \u2044 2 cup milk (2% content recommended) \ud83e\udd5b 1 \u2044 4 cup milk (2% content recommended) \ud83e\udd5b 1 \u2044 4 cup milk (2% content recommended)<\/p>\n

1 \u2044 4 cup sour cream \ud83e\udd5b 1 \u2044 4 cup sour cream \ud83e\udd5b 1 \u2044 4 cup sour cream<\/p>\n

2 cups cake flour \ud83c\udf3e 1 tablespoon baking powder<\/p>\n

1 tsp baking powder \ud83e\uddc1<\/p>\n

1 teaspoon baking soda \ud83e\uddc1<\/p>\n

1 tsp kosher salt \ud83e\uddc2<\/p>\n

1 cup room temperature unsalted butter Please<\/p>\n

11 \u2044 3 cups caster sugar \ud83c\udf6c<\/p>\n

4 large eggs \ud83e\udd5a<\/p>\n

2 teaspoons vanilla extract \ud83c\udf66 2 teaspoons marzipan \ud83e\udd5a 1 tsp marzipan.<\/p>\n

\u00a0<\/p>\n

Making Chocolate Ganache Frosting <\/span><\/p>\n

200 g (7 oz) semi-sweet chocolate chips \ud83c\udf6b<\/p>\n

1 \u2044 2 cup (1 \u2044 2 tbsp) heavy cream \ud83e\udd5b<\/p>\n

2 tablespoons honey \ud83c\udf6f<\/p>\n

2 tablespoons \ud83c\udf6b Dark cocoa powder<\/p>\n

1 \u2044 3 cup sour cream \ud83e\udd5b<\/p>\n

\u00a0<\/p>\n

For decoration <\/span><\/p>\n

1.1 kg (2.5 lb) fresh blackberries <\/p>\n

Multicolored glitter (optional).<\/p>\n

\u00a0<\/p>\n

Description <\/span><\/p>\n

\u00a0<\/p>\n

Making a cake <\/span><\/p>\n

Preheat oven to 350 \u00b0 F (175 \u00b0C). Grease and line three 6 “baking sheets with parchment paper. Spare.<\/p>\n

\u00a0<\/p>\n

Melt the chocolate: <\/span> In a heatproof bowl, add the chocolate chips, milk, sour cream, and sifted cocoa powder. \ud83c\udf21 Place a small saucepan with 3 inches of water over high heat. Once brought to a boil, put the bowl on the pan and stir until all melted and smooth. Set aside to cool.<\/p>\n

\u00a0<\/p>\n

Mix the dry ingredients: <\/span> Sift in cake mix, baking powder, baking soda, and table salt. Set aside for later use.<\/p>\n

\u00a0<\/p>\n

Creamy butter and granulated sugar: <\/span> Install a mixer in a stand mixer and beat the butter and caster sugar until light and fluffy, then add the eggs one by one, beating well after each addition. Scrape the mixing bowl if necessary, then add the vanilla extract.<\/p>\n

\u00a0<\/p>\n

Mixing: <\/span> Pour the cooled chocolate mixture into the egg mixture and beat until smooth. Gradually add the dry ingredients, alternately adding the flour mixture and stirring until well combined.<\/p>\n

\u00a0<\/p>\n

Roasting: <\/span> Divide the batter evenly into the prepared pans, about 400 g of batter per pan. Smooth surface and bake for 50 minutes, turning halfway through. Test with a toothpick and there should be some moist crumbs.<\/p>\n

\u00a0<\/p>\n

You’re done: <\/span> Allow the cake to cool in the pan for a few minutes, then transfer to a grid rack to cool completely.<\/p>\n

\u00a0<\/p>\n

Make frosting <\/span><\/p>\n

Melt the chocolate to make the ganache chocolate sauce: In a heatproof bowl, add the chocolate chips, heavy cream, honey, and sifted dark cocoa powder. Place the bowl over the boiling water (as previously described) and stir until smooth.<\/p>\n

\u00a0<\/p>\n

Stir in the sour cream: <\/span> Remove bowl from heat and stir in sour cream until smooth. Refrigerate the ganache for 15-20 minutes to firm the sugar glaze.<\/p>\n

\u00a0<\/p>\n

Assembly <\/span><\/p>\n

Assemble the cake: Lay the cake layers flat if necessary. Place the first layer of cake on a cake turntable with the cut side up and coat with a layer of frosting. Repeat with the second layer, then place the third layer on top.<\/p>\n

\u00a0<\/p>\n

Frosting: <\/span> Spread the entire cake with the remaining ganache and smooth with a spatula.<\/p>\n

\u00a0<\/p>\n

Decoration: <\/span> Arrange the top of the cake with fresh blackberries and sprinkle with multicolored glitter if desired. The cake is cooled for 1 hour and served.<\/p>\n

\u00a0<\/p>\n

Enjoy your delicious blackberry cake! The perfect cake to make any occasion memorable.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n<\/section>\n

\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
\n

END <\/strong><\/p>\n<\/section>\n<\/section>\n

\n
\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n
\n
\n
<\/section>\n<\/section>\n<\/section>\n<\/section>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf70 San Diego Cake \ud83c\uddea \ud83c\uddf8 \u00a0 \u00a0 Raw Material: \u00a0 -250 g almond flour…<\/p>\n","protected":false},"author":1,"featured_media":10193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=193"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/193\/revisions"}],"predecessor-version":[{"id":12236,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/193\/revisions\/12236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10193"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}