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mixed berry layered cake

EASY MIXED BERRY LAYERED CAKE YIELD: Serves 6-8 Ingredients: Cake 2 1/4 cups Original Bisquick™ mix ¾ cup granulated sugar ¼ cup vegetable oil 3 eggs ¾ cup milk 1 teaspoon vanilla 6oz. strawberries 6oz. raspberries Honey whipped cream (stabilized) 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy cream ¼ cup honey Directions: To make cake: Heat oven to 325 degrees F. Cover two 8x2 cake pans with bake spray and lightly dust with flour. Place parchment rounds at the bottom of each pan. Place all ingredients in a stand mixer bowl fitted with a paddle attachment. Beat on low for until well combined on medium speed, about 2-3 minutes. Bake for about 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and transfer to a wire to cool completely To make stabilized honey whipped cream: In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solidPlace bowl in the microwave on low and heat for 10 seconds or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly. Place heavy cream in a chilled bowl and on medium-high speed beat until thick. Turn off mixer and add in honey and beat until combined. Slowly add gelatin mixture while beating cream. Beat until stiff peaks form. To assemble Place one cake layer onto cake plate and layer with honey whipped cream. Place 3 oz. of strawberries and 3 oz.raspberries on top and gently press down into whipped cream. Cover berries with a second layer of honey whipped cream to level out the cake before placing the second cake layer on top. Finish cake with more whipped cream and remaining berries.
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I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.