chocolate mint cake with mint buttercream frosting

chocolate peanut butter sprinkle cake — molly yeh

Enjoy this rich, coconut cream chocolate layer cake covered in a mint-infused, buttercream frosting.INGREDIENTS:10 fresh mint leaves1 can full-fat coconut mi.

buttermilk chocolate cake with peach filling and a marzipan cow — molly yeh

Directions. Special equipment: a 50 gram mooncake mold press. For the dough: In a medium mixing bowl, combine the golden syrup, lye water and oil and whisk to emulsify. Add the flour and salt and.

chocolate peanut butter sprinkle cake — molly yeh

chocolate cake with halva filling, tahini frosting, and a crap ton of sprinkles. makes 12-16 servings (pictured is a miniature version). the cake: my go-to chocolate cake, which you can make with four 6-inch pans or two or three 8-inch or 9-inch pans. if you'd like, you can sub 6 tablespoons of the oil in the recipe for six tablespoons of tahini.. the frosting: beat together 4 sticks of butter.

Molly Yeh Chocolate Cake Aria Art

chocolate mint cake with buttercream frosting. preheat oven to 350. grease two 8-inch round cake pans and line the bottoms with parchment. muddle the fresh mint leaves in a saucepan and pour in the milk. bring to a simmer over medium heat, and keep it at a low simmer (lowering the level of the heat as needed), stirring often, for 15 minutes.

Chocolate Chip Cookie Cake Sallys Baking Addiction

Directions. Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan. Set aside. For the dry ingredients: In a large bowl, whisk together.

chocolate peanut butter sprinkle cake — molly yeh

Preheat your oven to 350 degrees. Prepare two eight-inch cake pans by greasing them and lining the bottoms with parchment paper; set them aside. In a large bowl, whisk together all of the dry.

What a great cake Molly yeh, Cake decorating, Chocolate treats

Special equipment: a candy thermometer. Grease the bottom and sides of an 8-by-8-inch baking dish with butter. Line with parchment paper, allowing for a 2-inch overhang on all sides. Add the.

Molly Yeh Chocolate Cake Aria Art

To Make Frosting For One Cupcake: Once the cupcake is cool, make the frosting. In a small bowl, beat the butter with a wooden spoon until soft and creamy. Add the confectioners' sugar, vanilla, and salt, mixing vigorously until smooth and combined, about 1 minute. Finish assembling the chocolate cupcake.

skip the recipe just an idea for serving individual chocolate cakes

Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away.

chocolate olive oil cake with candied bacon — molly yeh

Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate chips and set aside. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar and.

chocolate peanut butter sprinkle cake — molly yeh

put about 1 inch or water in a medium saucepan and bring it to a gentle boil. melt the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. stir constantly until just melted and set aside to cool slightly. in the bowl of a stand mixer fitted with a paddle, beat the.

chocolate chili splatter paint cake — molly yeh

Chocolate Tahini Cake with Tahini Frosting. from Molly Yeh's 'Molly On The Range - Recipes and Stories from an Unlikely Life on a Farm' I only made half of this recipe and decorated the cake with dates and sesame seeds. Makes one 2-layer 8-inch (20cm) cake or 24 cupcakes. For the cake. 1 3/4 cups / 350g sugar. 1 3/4 cups / 220g flour

chocolate hazelnut cake with vanilla hazelnut buttercream — molly yeh

For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside. In a large bowl, whisk together the flour.

mint coconut chocolate cake — molly yeh

clues. preheat oven to 350. grease two 8-inch round cake pans or four 6-inch round cake pans and line the bottoms with parchment. muddle the fresh mint leaves in a saucepan and pour in the coconut milk. bring to a simmer over medium heat, and keep it at a low simmer (lowering the level of the heat as needed), stirring often, for 15 minutes.

chocolate mint cake with mint buttercream frosting — molly yeh

clues. for the cake: preheat the oven to 350 ºf. grease and line the bottoms of two 8-inch cake pans with parchment paper.. in a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and baking soda. in a medium bowl, whisk together the eggs, buttermilk, vanilla, and oil. add the wet ingredients to the dry ingredients and stir to combine. whisk in the boiling water.

chocolate cake with vanilla buttercream — molly yeh

Preheat the oven to 180°C / 356°F (without fan). Bake the mooncakes for 10 minutes. Remove the baking tray from the oven and let the cakes cool for 10 minutes. Reduce the oven temperature to 160°F / 320°F (without fan). Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.