I’m wishing 당신 another year
Of laughter, joy and fun,
Surprises, 사랑 and happiness,
And when your birthday’s done,
I hope 당신 feel deep in your heart,
As your birthdays come and go,
How very much 당신 mean to me,
더 많이 than 당신 can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good 초콜릿 cake^^
Heavenly 초콜릿 Cake
Ingredients
초콜릿 Cake:
1 1/4 cups granulated sugar
1 cup 사워, 사 우 어 cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup 코코아 powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
초콜릿 Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
초콜릿 Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup 코코아 powder
Seedless 산딸기, 라즈베리 marmalade
Directions
Preheat 오븐 to 350 degrees F.
For 초콜릿 Cake: Mix granulated sugar, 사워, 사 우 어 cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing 믹서 on low speed for approximately 2 분 또는 until combined. Scrape the bowl and add the flour, 코코아 powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 분 until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 분 또는 until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For 초콜릿 Mousse: Melt 초콜릿 and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together 우유 and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the 초콜릿 mixture and stir until combined. Let 초콜릿 mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the 초콜릿 mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped 초콜릿 to boiled cream let sit for 1 분 then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until 초콜릿 is incorporated. Set aside.
For 초콜릿 Buttercream: In a 소스 냄비, 냄비 combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as 당신 go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a 믹서 on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 분 또는 until buttercream comes together and is smooth. Add melted 초콜릿 and 코코아 powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic 덮개, 랩 lined 10-inch cake pan. Spread a thin layer of 산딸기, 라즈베리 마멀레이드 on 상단, 맨 위로 of the cake. Spread a thin layer of 초콜릿 ganache on the 산딸기, 라즈베리 marmalade. Spread a 2 1/2-inch thick layer of 초콜릿 무스 on 상단, 맨 위로 of the ganache. 상단, 맨 위로 with the 초 layer of 초콜릿 cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of 초콜릿 버터 cream on 상단, 맨 위로 of the cake. Spread a layer of 초콜릿 ganache on top. Put the cake in the freezer for 1 시간 또는 longer. Remove from the freezer and gently pull cake out of the pan 의해 pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever 당신 are, I'll always make 당신 smile:D
Of laughter, joy and fun,
Surprises, 사랑 and happiness,
And when your birthday’s done,
I hope 당신 feel deep in your heart,
As your birthdays come and go,
How very much 당신 mean to me,
더 많이 than 당신 can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good 초콜릿 cake^^
Heavenly 초콜릿 Cake
Ingredients
초콜릿 Cake:
1 1/4 cups granulated sugar
1 cup 사워, 사 우 어 cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup 코코아 powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
초콜릿 Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
초콜릿 Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup 코코아 powder
Seedless 산딸기, 라즈베리 marmalade
Directions
Preheat 오븐 to 350 degrees F.
For 초콜릿 Cake: Mix granulated sugar, 사워, 사 우 어 cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing 믹서 on low speed for approximately 2 분 또는 until combined. Scrape the bowl and add the flour, 코코아 powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 분 until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 분 또는 until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For 초콜릿 Mousse: Melt 초콜릿 and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together 우유 and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the 초콜릿 mixture and stir until combined. Let 초콜릿 mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the 초콜릿 mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped 초콜릿 to boiled cream let sit for 1 분 then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until 초콜릿 is incorporated. Set aside.
For 초콜릿 Buttercream: In a 소스 냄비, 냄비 combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as 당신 go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a 믹서 on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 분 또는 until buttercream comes together and is smooth. Add melted 초콜릿 and 코코아 powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic 덮개, 랩 lined 10-inch cake pan. Spread a thin layer of 산딸기, 라즈베리 마멀레이드 on 상단, 맨 위로 of the cake. Spread a thin layer of 초콜릿 ganache on the 산딸기, 라즈베리 marmalade. Spread a 2 1/2-inch thick layer of 초콜릿 무스 on 상단, 맨 위로 of the ganache. 상단, 맨 위로 with the 초 layer of 초콜릿 cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of 초콜릿 버터 cream on 상단, 맨 위로 of the cake. Spread a layer of 초콜릿 ganache on top. Put the cake in the freezer for 1 시간 또는 longer. Remove from the freezer and gently pull cake out of the pan 의해 pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever 당신 are, I'll always make 당신 smile:D