korean food

Easiest Way to Cook Delicious Half and half cake


Half and half cake. In this cake decorating tutorial I show how to assemble, frost and decorate a half and half cake with different flavours of cake, filling and frosting. Ground Beef and Potato Gratin Yummly. Today I am showing you how I do a very simple half and half sheet cake!

Easiest Way to Cook Delicious Half and half cake Half of one cake and half of another means you get the superhero cake you've been dreaming of and Better yet, if you look at the cake from one direction, you'll never know that a completely different cake is hiding on the other side. This way, you get both the better halves!. I made this cake for my friend's birthday. You can have Half and half cake using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Half and half cake

  1. Prepare of For cake.
  2. Prepare 2 cups of all-purpose flour.
  3. You need 2 teaspoons of baking powder.
  4. Prepare 1/2 teaspoon of salt.
  5. You need 1 cup of white sugar.
  6. Prepare 1/2 cup of butter softened.
  7. It’s 2 of eggs.
  8. You need 1 teaspoon of vanilla extract.
  9. You need 1 cup of milk.
  10. It’s 2 tablespoon of unsweetened cocoa powder.
  11. Prepare of For ganache.
  12. You need 50 gm of dark chocolate.
  13. You need 50 ml of low fat cream.
  14. You need of For shredded chocolate.
  15. It’s 3-4 inch of Chocolate bar.

Now binge on two flavours in one single cake to your special ones with our Half n half cake range. If you need to cut cake layers in half, there is a simple and accurate method that does not involve messing with knives or having your cake roll across the countertop. With floss and some toothpicks, you can slice the cake in half with. half-and-half (cooking a cake). In the meantime I'm reading a pretty recipe for a whimsical chocolate cake (viking cooking school).

Half and half cake instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan..
  2. Place flour, baking powder, salt, sugar, butter, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan..
  3. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect..
  4. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden skewer comes out clean..
  5. Now slice the cake into two layers horizontally. Drizzle some sugar syrup on both the layers and sides of the layers as well. Now Stack and frost cake layers on a greaseproof cake board, using a dab of whipped cream secure the first cake layer to the board. Spread an even layer of whipped cream between the cake layers with a large offset spatula. Spread a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge..
  6. To make the ganache first chop the chocolate into small pieces and put them in a dry bowl. Now heat the cream until you see bubbles on the edges (no need to boil). Then pour the warm cream over the chocolate and let it sit for 5 minutes. After 5 minutes temper the chocolate for few minutes and let it cool..
  7. To make shredded chocolate slightly soften a 3 to 4-inch chunk of chocolate in the microwave on medium (50% power) heat. Use a vegetable peeler or knife to shredd flat, thin layers from the block of chocolate..
  8. Now draw a line right in the middle of the cake with the edge of the long spatula. Pour the chocolate ganache on one half of the cake and stick the shredded chocolate on the other half of the cake. Now wipe all sides of the cake board with kitchen towel to clean any spilled frosting. Now keep the cake in the refrigerator for few hours to set and serve..

Caketheirday on Instagram: “Another half and half #halfandhalfcake #dripcake #cakes #cakestagram”. I leave the half covered tiers to set overnight so there's no colour transfer etc. when I add the white then I do the white sugarpaste in the same way. It is a cake you need to pre-assemble and deliver stacked. The cake was slathered in impossibly thick frosting and topped with an assortment of delightful creatures which my mom crafted out of mini-marshmallows and toothpicks. To a four-year-old child, it was a thing of wonder – half toy, half cake and all glorious possibility.