Скачать или смотреть Yummy Black Forest Cake Recipe (Aesthetic Vintage Cake/ Piping Tutorial/ Satisfying Piping)

Hello guys, today I reached 1K followers on my insta YAY!!! I am also almost nearing to 2K subscribers on my youtube channel so I made this adorable pink cake to celebrate this milestone. Thank you again to all of you who watch my videos and post lovely comments. I love seeing all your comments and I am always here you have any baking-related questions so feel free to ask anything in the comments sections below. Hope you enjoy this recipe and design. :)

Instagram
  / mintea.cakes  

= INGREDIENTS =
• Genoise (6inch round pan- 4 inch high)
3 Eggs
60g Sugar
25g Melted Unsalted Butter
25g Oil
80g Plain Flour
10g Cocoa Powder

• Cherry Jam
150g Pitted Cherries
25g Sugar
10g Water

• Cherry Syrup
1Tbsp syrup from jam + 2Tbsp water + 1Tbsp Kirsch (Optional)
OR USE Simple Syrup
2Tbsp sugar + 2Tbsp water

• Whipped Cream
550ml-600ml Heavy Cream/ Whipping Cream
80g-100g sugar or 4-6Tbsp Condensed Milk

5 Maraschino Cherries or toppings of your choice.

Instruction:
1. Cake: Preheat oven to 170C. Prepare tin 6 inches.
2. Mix egg, vanilla, and sugar until combined.
3. Whip the egg mixture on medium-high speed until ribbony consistency for about 4 minutes.
4. Whip on low speed to remove air bubbles for 1 minute.
5. Add melted butter and oil into the whipped eggs and mix on low until combined.
6. Add sifted flour, cocoa powder and fold gently until combined.
7. Pour the batter into a 6-inch lined tin and bake at 170C for 25-35 mins depending on your oven.

Whipped Cream
1. Add any sweeteners of your choice into whipping cream.
2. Whip for 5 mins or until stiff peaks.

Colors -
ProGel Pink

Piping Tips used -
Amazon 2C
Wilton Tip No. 32
Wilton Tip No. 18
Wilton Tip No. 16
Wilton Tip No. 4

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