- Breakfast Muffins - Refined Sugar Free Muffins
- Kvæfjordkake - Norwegian Verdens Beste - World's Best Cake
- Baked Mini Cinnamon Sugar Donuts (no yeast, no eggs)
- No-Bake White Chocolate Oreo Cheesecake
- Easy Three Cheese Stuffed Shells
- Chocolate Milk Slice Cake - Kinder Chocolate Milk Slice
- No-bake Berry Lemon Yogurt Mousse Cake
- Eggless Chocolate Banana Cake
How to Make a Chocolate Brushstroke Cake
Watch the video for this recipe:
We are so happy to present our first episode from the Cake Decorating series, made in collaboration with our friends from Macarons Boutique, a delightful cake shop that we love.
Chocolate Brushstroke Cake has been in trend for several years now but never stops to impress. The combination of pastel colors of this cake, in white and pink, makes it an exquisite dessert, perfect for any occasion.
The cake layers and frosting are made using our recipe of Caramel Carrot Cake, adapted to 3 layered 7 inch (18cm) and 6 inch (15cm) round cakes. Hope you will try this out and enjoy!
- 10 oz (300g) White Chocolate (Callebaut W2)
- Liposoluble pink coloring
- For the cake layers and frosting adapt the recipe for Caramel Carrot Cake for 7 inch (18cm) and 6 inch (15cm) round cakes.
- Melt chocolate over bain marie or in the microwave.
- Stir every 1-2 minutes to prevent from burning and check the temperature with a laser thermometer until it reaches 109F (43C).
- Pour two thirds of melted chocolate on a marble surface. Use two spatulas to keep the chocolate in motion. Continue until the chocolate thickens and reaches 80F (27C).
- Use remaining chocolate to color in pink.
- Pipe chocolate in small circles on acetate sheets and use a brush to create chocolate strokes.
- Let them set at room temperature.
- Remove the cake from the refrigerator and decorate the cake with chocolate brushstrokes as desired.