VELVET TEXTURE CAKE RECIPE/ Cake Decorating Technique (White Chocolate Cheesecake Mousse)

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  • Uploaded 5 months ago in the category Cake Ideas

    More Cake Trends Tutorials: https://www.youtube.com/watch?v=2ajzEKKg71Q&index=3&list=PL7F9HNhSDxR02wBvxDHOebea3puV4T29_
    Today Jenn Johns shows you how to make a new cake with a new technique- the Velvet Texture cake! I'm showing you how to apply the velvet texture glaze to a White Chocolate Cream Cheese Mousse Cake.

    The mirror cake (https://youtu.be/QG_NUnGCdUA) was one of the most popular cake decorating techniques this year, and the velvet cake is an amazing partner to it.

    The velvet is not the flavor of the cake, it's the texture on the outside...just like the fabric.



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    White Chocolate Cream Cheese Mousse Cake w/ Velvet Texture Spray

    Recipe Ingredients:
    • 300 grams (10 ounces) white chocolate
    • 300 grams (10 ounces) cream cheese
    • 1 1/2 cups (350 millilitres) whipping cream
    • 1 1/2 envelopes (0.5 grams, 3.5 ounces) unflavored gelatin
    • 4 tablespoons (60 millilitres) cold water
    • 3 tablespoons (45 millilitres) lemon juice
    • Silikomart Vague Silicone Cake (Get it here: http://amzn.to/2ePnZAC)
    • Cocoa butter velvet texture spray (Get it here: http://www.auifinefoods.com/products-search?qs=VELVET+SPRAY)

    Recipe Procedure:
    1.

    In the bowl of a stand mixer, whip the whipping cream until stiff peaks form.

    Place into the fridge until ready for the recipe.


    2.

    Sprinkle gelatin on top of the water and stir to combine.

    Allow to bloom.
    3.

    Cream cream cheese in bowl of a stand mixer fitted with the paddle attachment.


    4.

    Melt white chocolate in the microwave on 50% power in 60 second bursts until melted.

    Pour into cream cheese and combine until smooth.
    5.

    Heat lemon juice in the microwave for 30 seconds, and add to the gelatin.

    Stir until gelatin has dissolved.

    Pour juice into the chocolate mixture and mix until combined.


    6.

    Mix in whipping cream carefully and pour into cake pan.

    Gently tap the cake pan on the counter to remove any air bubbles.

    Place into the freezer to freeze completely.


    7.

    Once frozen, the texture spray can be applied.

    Shake the cake well before spraying and spray with even layers of light application.

    Continue spraying until desired thickness of velvet is reached.


    8.

    To add elements to the cake, place dragees, sprinkles etc on top.


    9.

    Serve when desired.

    Cake is best kept in a sealed container in the fridge and consumed within 2-3 days.

    Mail to:
    Jenn Johns
    PO Box 20053
    Tamarack Mall
    Cranbrook, B.C.

    V1C6J5
    Canada

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