Ombre Cake
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- Опубліковано 29 вер 2024
- Ombre Cake
Full Recipe: preppykitchen....
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This moist and delicious cake is covered in a beautiful ombré of indulgent white chocolate buttercream and dusted with colored sanding sugar for a bit of wintery sparkle.
I definitely think it looks Frozen themeed and yes, this cake woulfd be perfect for Elsa's birthday!
You can totally skip the ombre buttercream if your short on time. The sanding sugar will still give you a beautiful blue gradient.
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I love your channel. Since I discovered it a few days ago I’ve learned so much about baking already. I’m going to make a birthday cake for a friend in a few weeks and definitely will follow one of your recipes. Thank you ☀️😁
Cake is gorgeous and extra bonus points for adding in your adorable mom to the video!!
Fr
I agree
L
What a beautiful cake and really awesome tips and tricks!
That cake is absolutely stunning and WWWWWha-onderful! And 147k! I predict 150k before Valentine’s day, easy!
If Elsa could make a cake, it would look like this one. She went into the unknown.
Looks good
Fyi... add a drop or two if purple gel food color to make the yellow butterceam look more white. Yellow and purple are on the opposite ends of the color wheel!
Do you have to use powdered sugar
Good ...very nicee...
Can’t. Stop. Binge watching your videos! 😩
Same. Why do I torture myself like this?
Same here
Me toooo 😭😭😭
Me three
This is the cake Elsa would make in Frozen! The cold never bothered me anyways.
I just absolutely adore him. Such great spirit and personality. Another fun watch and beautiful cake
You are the Cake King .... 🎂 🤴
You make it look so easy that I want to try to make all of them
even when the cake came out it was ombre lol
Love the science facts interspersed in the methodology! Cows eating grass...hehe
I found myself watching this video because of your backsplash, it looks like mine. Can you do a kitchen tour, would like to see how you organize all your cooking and baking stuff? I love your style. By the way amazing cake.
Yes please!!!!
Omg That would be amazing! And expensive for me :D I already bought the cake strips because of him :D
I got the cake strips too. Life changing.
@@MsMusicfan2
@@juliegriffitts3974 it is life changing! Trump should build a wall using cake strips
Ooh that would be great!
Your mother is adorable! Thank you for having her drop by : )
I am a baker placed in Mexico. I want you to know that I love your work and videos, the humbleness of your teaching skills and mostly, your supportive and professional attitude without leaving aside the real perks of baking. I enjoy your recipes so much, I learn a lot but I also enjoy and laugh a lot with your videis. Thanks a lot, darking!
Great video John, thank you! I now "butter" and flour all my cake pans using Crisco and flour instead of butter. The reason is that flour adheres better to fat than to water. Butter contains around 20% water; the European butters are approximately 18% water. Crisco is 100% fat so flour sticks to Crisco better than butter given butter's water content. Also, Crisco is cheaper and easier to use as it's already at room temperature (I keep mine in the pantry in a cool, dark place). I cook only with butter and make meringue buttercreams only with all butter, but Crisco has a role for me in my cake making.
i love the cake. but is it wrong that im more happy that he is an openly gay married man that's successful has kids and is accepted and loved by his family still? im british and all i seem to hear is negative things about the usa when it comes to lgbtq+ but look at him! and the comments all seem to be positive ones too! im so happy for him! TvT
luchia4tom
Yeah well with the amount of Atrazine, allowed in the water supply, all US males will be turning female before too long, they are no longer a minority, hey I’m all for everyone being & expressing themselves, but let’s not deny that mercury & atrazine are changing sexual preference & physically changing male gender.
It happened to me straight entire life, 2 mercury laced vaccines at age 32, lesbian the next day.
ua-cam.com/video/WmytXKe0OcM/v-deo.html
Another beautiful masterpiece! Love the blue you used because it does make it feel wintry. BTW what scale do you use and does it have a wall plug in option? My scale just died. Love your video.
I’ve never seen a mains powered scale in my life? Do they exist? They’re all battery powered aren’t they???
Hi Jodie! Yes, they do exist. I found some on the internet that are dual powered (battery and adapter). I was gifted a no-battery, "wind up" version, but it is a bit of a nuisance to use, but it is nice that it doesn't run out of battery. Happy baking!
I love your videos...THANKS!
PS at minute mark 8:00, there isn't a link to the fabric baking strips video...not criticizing, just letting you know because I care!
Love it when you have your Mom on your videos❤️you can tell what a good relationship you have with her😉I just love your chocolate cakes😋
I think now it’s time to try the white cake & expand my horizons😉another happy viewer coming from Carmel-By-The-Sea...thanks so much for
all the mouth watering recipes🥰
I love watching you make cakes! You're so inspiring! I bought some little 6 inch cake pans, and the cake strips. I can't believe I'd never heard of those before! Next up...getting in large supplies of butter, flour, and sugar! 😜 And the hardest of all. Choosing which cake to try! This Winter Wonderland Cake is on my short list though.
Your mom is adorable!
Sour Creme in most European countries is Creme Fraiche.
We have that in Australia and it's different to sour cream. You can also make your own sour cream.
Nooooo, sour cream is away more sour than crème fraîche
I love creme fraiche but it's not the same as sour cream. Sour cream is about 20% fat and distinctly sour. Strained or greek style whole milk yogurt is probably close to the flavor and consistency. If you mixed 50:50 creme fraiche and a thick plain yogurt you would have something very close to sour cream.
Pamela Wissenbach yes, Greek yogurt is the closest thing to sour cream.
Right, I will have to change my answer to, in the Netherlands it's creme fraiche, I guess creme fraiche isn't the same over the continent
i have tried this cake and the output was really great 🤩🤩🤩...thank you and i did this for my daughters birthday bash and the output was extremely good !!!!! thank you so much brother from Malaysia
I made this cake yesterday, and here are some thoughts. Your cake recipes and all the tips for making perfect cake layers is top notch! Dense crumb, yet so light and moist. Your cakes are MAGIC. However, you said in your video that some people don’t like American buttercream. I never made it before, and it was not what I thought. So I am with those that do not care for it. So now I am super excited to try your Swiss or Italian buttercream! I never wanted to make it because it seems overly complicated. But you make everything look easy and attainable. That is the mark of a great teacher. Thank you so much for bringing your joy of baking to my family. We are having a lot of fun together watching you, and then trying it out!
If you don’t like English/American buttercream, try Russian. It’s made with condensed milk instead so less sweet but ridiculously easy to make and use :)
You make it look so easy. I think this is a 2019 challenge
Love this gorgeous cake, no cardamom for me 😅 it reminds me of spice cake that I don't like. I've got sooo many of those cake strips but have never used them? Never really had a problem with my cakes doming since I have lowered my heat when I bake cakes. I like cutting my cakes in half so I have 6 layers 💖 I like the cake to icing ratio 🤗
So early 😍 it looks delicious! It’s my mom‘s birthday on Friday and I’m still trying to choose which of your recipes I’m using ☺️ but I guess it doesn’t matter, they would all turn out great!
Please do brownies recipe !
@@PreppyKitchen Yay!
WOAW WHAT A CAKE .... BRAVO . HELLO FROM FRANCE. 😍😍😍
I've been looking for a tutorial for a cake my daughters Frozen birthday party this will be perfect!!
Taking the cake and rolling it in sugar. I cant believe it could be done... wont the layers break..
You could freeze it first too. Even easier. :)
Am I crazy or did your mom have an accent? If so, where from?
She is Mexican, if I'm not wrong!
@@PreppyKitchen I'm Mexican to, but I married and I moved to a different country.
I tried your cookies recipe the one with cornstarch, omg, beautiful. Also I made the ginger cookies to.....😍😍😍 love it.
Thank you for your tutorial!!
Another easy technique for cleaning around the edges is to use wax or parchment paper cut in half underneath the cake. When you're done frosting, just pull each side away and you have a lovely clean bottom of your cake.
i could watch you for hours!! actually i have 😂 thanks for such a natural talented channel to watch and learn from!!😊
You could also call it a "Frozen" or "Elsa" cake-Great idea for all the little Elsa fans out there
I just made “leftover curry” glass noodle stir fry. One of the ingredients is ground cardamom. It’s amazing! He’s right about cardamom!
Goes beautifully with orange! Especially chocolate orange!
for my last cake, i used selfmade-cakestrips.. and it turned out perfect flat and with supersoft sides. it IS life-changing!!
With everything you bake is just to the holaday. 😊🤗
Pls pls pls make Black forest cake 🙏🏼🙏🏼🙏🏼
I am still waiting on a Chantille iceing please🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻 looks great, can't wait to try it.. Love your vids
Should be called a "Frozen" Elsa cake!
“A generous teaspoon?!” You’re giving me anxiety. 😫 The reason I bake is for the exact measurements and directions.
Sometimes the expression is a 'heaping teaspoon, heaping tablespoon, etc' which just means enough of the ingredient to gather up in a slight pile atop the spoon, but those typically are the the more loosely goosey ingredients that won't make or break the recipe, but yes, ha ha, it can be a challenge
I LOVE THIS SERVICE CAKE AND LEMON JUICE
You're funny, and thanks for the ingredients, taken notes already...
Hi John, This looks incredible, I can't wait to make this next month for my daughter's birthday. Keep up the masterpieces, your mom must be very proud of you. Would you mind giving a shout out to Noelle for her bday, she'll be 23 in February.
Love you channel what an adorable mom!!!
I love your fabric strips! Mine must be older than yours because mine are just gray and I have to pin them! Also, I absolutely love your mixer! Blue's my favorite color and that one is beautiful! And your counters are gorgeous! Love the cake too! Really like your channel! Thank you!
how big is your fridge??????!!!!!!!!!!!!!!!!!!!!!!
Hot & handsome, try the "rosca de reyes" in your recipes
John can you make a chocolate lava cake ?
Thanks for answering my question about cleaning the pedestal.😊 Cardamom and peppermint - such an interesting combination. You're expanding our horizons.
If the top had shades of pink, I think cotton candy flavor would be perfect for the cake.
I really really love your videos! I learn alot from it. I was like watching all of your videos all day long. 😍 I really enjoy it. ❤ And I like it everytime you share tips so that I am able to avoid doing mistakes when I make your recipes in the future. Hoping for more and more videos from you! Keep on baking! You inspire your viewers alot ❤ Lovelots all the way from Philippines! 💕
I truly love watching you bake , you show the real you and not cover up a great baker and cooks mess up. Stay real my friend. Beautiful blessing to you and your beautiful gorgeous Family. Love and prayers from the Island of Guam✌❤🙏🌺🌴🎉Happy New Year 🎉 filled with God's blessings, love and abundance🙏
You have a new mixer!!!! The blue is lovely, however, the bronze/gold/copper/wherever you call it lol, was beautiful.
This cake is gorgeous!!!! You are beyond talented 😊 love your videos 😊
your cakes are so beautiful!! totally love them.... i wish if i could do it ur way....just watching the cakes being made makes me feel so good!!
THAT IS BEAUTIFUL!!! There isn’t any peppermint in cake or icing in your recipe. But going to try this with that is icing. It was nice of you to give one of Martha Stewart’s tips. October 18, 2022
Or add the SMALLEST MICRO SPEC of purple to your buttercream not enough to dye it lavender or purple but enough to cancel the yellow
??QUESTION??? Are you supposed to use cake strips when baking a cheese cake??? This cake is absolutely beautiful. I bet it's delicious. I can't wait to make it. All of my families Birthday's start in February and end in May. Every week for the next four months is a Birthday. I'm going to be making all of your cakes.🙌🎂🎂🎂🎂🎂
Tap tap tap tap tap tap tap
Just cannot believe how much sugar and butter go into American cakes! How has he such perfect teeth? Mine fell out just from shock. There are in the region of 350 traditional English cakes, few if any of which are found in shops. They are the preserve of home bakers. None, to my knowledge require 2 pounds of icing sugar and a similar quantity of butter. Even if you look at Hannah Glasse's 18th-century Christmas pudding (the finished objet weighs almost 30 pounds, and yes, I have made it) there is nowhere near this quantity of fat and sugar. He's so utterly charming in his videos but does he actually eat those cakes himself?
Love your video keep them coming looks delicious 😥
Ps I have scales that measure ml, fl oz as we have always used scales in Scotland xx
From India..... We just use cardamom for almost everything.... Like from food... To making porridge and tea oh my God.... Cardamom tea tastes the besttt....
Oh man... u r awesome... ♥️♥️.. Will surely try this
Beautiful as always, but personally I couldn't eat it. The sugar would be gritty and throw off all the creamy goodness, but then I won't eat crunchy peanut butter for the same reason, lol...Happy New Year John!
We don’t hv sour cream in Brazil! I make mine draining plain yogurt over night in a cloth and then I mix it with whipping cream (a tbsp for 150 g). It tastes the same and in my experience it should be measured by weight like everything else including milk and water! That is the write way to do it,John, and you know it! Tks for the recipe!
My buttercream keeps turning out greasy and grainy. I have tried literally everything! I sift my powdered sugar, room temp butter, and use heavy cream! I've never use C and H or Kroger powdered sugar. Do you think those are better than regular grocery store brands? Do you think it's the butter? Should I use Costco butter? Should it be cold? No matter how long I whip the butter in the beginning, it still is grainy at the end.
I'm staying in South Africa I'm base in KZN I love baking and selling cakes every plz help me to reach my goals
Yup sour cream is common in England too 😅 I/we use it when making Mexican cuisine as guacamole, salsa & sour cream are the ultimate combo! But most never associate it with baking/ as a baking ingredient, only as a condiment for savoury food.
This is all so nice, but it is rely unnerving hunting for the quantities and rewind the video to note the quantity of ingrediances .. In your Link to the recipe all nice pictures and stuf, but no quantities. Sorry that is no go!
How very unpractical... you could have tipped the ingrediances quantity, or shopping list in the video comment below...
How many stand mixers do you have John? I've seen blue, black and a bronze...any more?? 🤔
Hi from England. We have sour cream in our supermarkets, next to the normal cream 🙂 What is the English equivalent to all purpose flour, we have plain or self raising?
In the EU, it is called Creme (krem) Fraiche. It is thicker than North American (must include Canada too) Sour Cream.
Just beautiful
✈️ Plane Cake , 🌦Cloude Athmosphere cake ☂️Umberla Cake ( Sky Blu Cream )
From Philippines, yup think hard to find sour cream but i have seen substitution😁😁😁
For white buttercream, beat the butter longer until it is really fluffy and pale, almost white, before adding the sugar. It turns much whiter than whipping longer when the sugar and butter are combined.
So pretty! Where can I find that sieve? I love how deep it is!
By over whipping doesn't that make it flowy consistency ? By the way your cakes are always amazing
SANDING SUGAR
I have a problem. Why does buttercream break after cooling the cake? What am I doing wrong ? 😞
Hi John, better and please mesures with volume is more exactly and easy to make every perfect. God bless you
Buenas noches! Por favor me podrías traducir los ingredientes en español
Cake looks amazing. Can you please share vegan recipe??
All your cakes looks mouthwatering but unable try recipe😔
If it's possible plz add vegan recipe in description for other video also😃
I'm so glad you asked for this because my sister can't eat dairy so she uses vegan substitutes for dairy like Tofutti Sour Cream and Earth Balance Vegan butter and I wanted to know if it would still come out the same.
@@boomboom122 yes it would, I have a vegan aunt and that's exactly what she does and you wouldn't know the difference
I love your videos and presentations but I am not sure about the small cake pans..........more than 5 or 6 people and someone would be missing out.
"sour cream is a thing all around the world!...in europe" europe isn't the rest of the world and your commenters can be non-european people from places where sour cream isn't a thing
Hi john, how are you I hope you are well, I have been watching your videos and I am always worried when you slide bowls or cake or dishes on your work top cause I am worried in case it slides off the other side of the counter top, anyway I like your videos, take care x
Why don't people use large enough bowls for mixing, so you dont waste any batter ???
Can I use margarine for the frosting?
I love all of your xaje recipes and also tried couple of them. This cake is beautiful too, but it is too much sugar to handle.
Sour Cream is RARE in South America, but very common in Germany and Austria.
Your channel is wonderful, I hope you translate clips in Arabic and thank you
Hi..love ure icing.. can i decrease amount of powder sugar thar cannot affect its stability?i need not so sweet ganache icing..
Crème fraîche would probably work better than sour cream.
Hi John, can I have the exact colour for that blue food colouring? Thanks!
Sour cream it’s labaneh (لبنة ) in Arab countries