ferrero rocher drip cake

10 Dec ferrero rocher drip cake

And my family isnt a big fan of nutella and butter cream can i substitute with whipped ganache? Using a spatula, spread the ganache to the edge of the cake and push until it drips over the edge - non-uniform drips look the best. The flavour will be a bit different if you don’t use hazelnut flour for sure. This is the cake that dreams are made of (my dreams at least) – chocolate, nutella and Ferrero Rochers (my absolute favourite chocolates, take note!). Hi.. Gâteau d'anniversaire sans pâte à sucre drip cake. I made Swiss meringue buttercream and added half a jar of Nutella and it wasn’t too sweet at all. Press alt + / to open this menu. Hi Sonia! I would just sprinkle the flakes on top of the frosting on each layer. when I tell you this is the best cake Ive ever had I REALLY mean it. The meringue layers needs to soften slightly, making the cake easier to slice. I would definitely try making it for my husband’s birthday. 22 nov. 2017 - La nouvelle tendance venue directement des Etats-Unis, les Hi! ... Add the melted chocolate to the top of the cake and gently nudge it over the edge of the cake to create the chocolate drip. Oh also, you could always *try* to cut one of the layers in half and if it’s not going well, just abort! I’m actually not sure at all what to do with the conversion. Bring to room temperature and rewhip before using. Should I just divide the batter into 2 7″ pans rather than 3 (and then halve the two cakes once cooked into 4 so it’s 4 layers)? * Grind up 1 cup toasted, skinned hazelnuts to a fine powder. I would still like to do the 3 layers but in a square 11 inch tin. Bake until a cake tester comes out mostly clean, a total of 30-35mins. I am honored that you decided to post your feedback!! Do you have any idea why this might of been? Heaven! You could start by filling two pans half full and see if you have enough batter for a third? Don’t know what to do in order to get the correct volume to pan ratio.. Could you please help me with that? He knew he wanted a cake with Ferrero Rocher chocolates but wanted me to design it. 10 Inch, 30 Portions – £85.00 Vegan Christmas Hamper. dont know if i made it too thick or maybe just not flat enough. 7 Inches of diameter and 12cm of height per tier to feed up to 15 people. So glad it worked out!! Hello Your cake looks delicious! 2.9K likes. Next time, you can add some cream or milk to thin out the frosting if you find it too thick Email me a pic! You can substitute all-purpose flour, so use 1 1/2 cups total. Yes, that will work fine, but the meringue layer will get quite soft over time. Also, will the cake still taste good if I make it two days ahead of time? If that makes sense. Hi Liv, I made this for an Easter gathering, and it was AMAZING! Had to cook the cakes for approx 10 mins longer. Sign Up. I can barely see it in your pictures so I’m not sure if I made mine correctly. Hi Jules! Thanks so much for the great feedback, I’m glad you loved it! Baking time should be relatively the same since the cakes should be the same thickness. . This is one show stopper of a cake, with lots of chocolate and hazelnuts to give you a delicious cake to celebrate with family and friends. It is crazy how fast this year has passed for sure. The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. I’m so happy you liked it. Hi Krisz! Oh amazing thanks!! Thankyou!! I hope she loves it. Also, how would you adjust the cooking time if I double the recipe? Any less and they will be too fragile and will fall apart. Lastly does the cake harden as its in tbe fridge? Once it’s assembled do you need to store it in the fridge or just at room temperature? Thank you for the amazing recipe! You select from the ingredients along the right side first and then convert each one. I ended up using the meringue in between the layers and even though it wasn’t churchy anymore, it still gave it some texture. Thanks so much Nila! Lisa. Do yon still recommend I do it with meringue? I also added a bit of hazelnut pralines to add crunch. We have left some of the Ferrero Rochers wrapped to give off a luxury design! Are you able to help? HELP! I am very excited to try it out! I like this very much because it will be my recommendation for the upcoming Thanksgiving dinner in my family’s dessert menu. Ajouter au comparateur. , Thanks so much Louise! Hi! Your cake looks beautiful! Did you use 3 (6 x 3) or 3 (6 x 2) pans? Hi Christine! Hi Ikhlas! The cake is gorgeous as usual. I assume the flour tasted ok on its own? *Due to the chocolates on top of the cake being wrapped in paper they will dislodge on transit. Hi Andrew! I want to try this recipe but scaled up to serve about 40 people. Hi Amrita! I mean, it was just so difficult to bake a cake that was damn delicious and then eat a majority of it. everyone loved it. Thanks! Yay! I’ve been seeing drip cakes all over Instagram recently and decided it was about time I gave it a try, so what better place to start than with Ferrero Rochers? The rosettes look like icing. Meaning, how long will the buttercream be out of the freezer? , I’m going to try this recipe later today, but I only have 9inch pans. Here are the instructions: https://www.epicurious.com/recipes/food/views/to-toast-and-skin-hazelnuts-14905. Hi Marie! If you do, then this cake is for you! But when I read the recipe, there are no hazelnut pieces in the cake and you state that the hazelnut flour should be finely ground. I would at least 1.5x the recipe for three 8″ layers, but you may want to double it to make sure they are tall enough. It will have a slightly different texture though. grinding up 3/4 cup of hazelnuts would yield less than 3/4 cup of flour wouldn’t it? Thank you! (I swear i did not open the oven door) what could be the cause? Hi Jackie! The Indulgent Drip Cake – … Anniversaire d'Anna Tout en gourmandise & chocolat Molly cake nature, ganache chocolat noir, coulis chocolat blanc Décoré avec des dômes de chantilly mascarpone au chocolat, parsemé de Ferrero Rocher, Kinder Maxi et mini pot de Nutella Drip Cake chocolat Molly cake chocolat, crème vanille &… Place one layer of the cake onto a cake stand or serving plate. What do you mean by cream and chocolate frosting? All elements taste amazing so far. My pans are all 2″ tall. Many thanks February 8, 2017 February 8, 2017 no6custombakes. Hi Olivia! I am going to assemble it tomorrow. Availability Sold out Teddy Bear Cake. The cake is more on the dense/rich side and the cocoa powder will be fine! Hi Cece! Wanted to ask where can I get hazelnut flour and the cocoa. I made 2 meringue layers (that turned out AMAZING!!!) I doubled the recipe and used 3 8″ pans, which came out perfectly. I’d love to have some of those crispy looking nuts in there, so pease let me know how to do that. Le Drip Cake Bonbons Gourmandises, couleurs & sourires ! I reposted my recipe for my Ferrero Rocher … What could be going wrong? Strange that it was so dense though! Yes, I think that would work fine. Turned out fabulous! Hi Liv! Do not refrigerate it as it will soften. Yay! In the buttercream, can I use melted chocolat instead of cocoa powder? Hi Rai! I can’t totally remember the weight of the cake batter, but I would weight the bowl (empty), then weigh the bowl with the batter in it. Can I add hazelnut oil to add flavour to the cake? I agree that next time I would use chopped Ferrero’s instead as well. Sep 20, 2017 - Explore Godae Leton's board "Drip cakes" on Pinterest. I am making this amazing looking cake now and I have a question. I didn’t do either actually. Un gâteau fourré de crème chocolat noisette le tout décoré de chocolat Ferrero Rocher. If so then are you at high elevation? I’ve used this one before and find it works well but make sure to convert each specific ingredient individually. If you don’t mind thinner layers you can bake them in three 7″ pans, but you’ll need to reduce the baking time. Hi Sara! Hey liv! Any ideas? Converting pan sizes is always tricky. Or just buy ones with the skins already off . I think the crunch would be gone by then, yeah It might be more chewy by that point, so it would still add a bit of texture. Let me know how the cake turns out! I hope that helps!! Let me know how you like it and thanks!! If your ingredients are fresh and you’re baking them for enough time, that is bizarre! But it does get lost a bit in the cake and softens. It’s not critical. http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html Hi Varsha! That should work as long as it’s a proper AP GF flour blend. I have one question,though. I just finished baking the cakes and they smell fantastic and I sneaked a taste and it is delicious but my cake didn’t rise as much. The amount of frosting per the recipe was just enough to frost the entire 2 layer cake. Tuesday or wednesday? http://www.joyofbaking.com/PanSizes.html I’m struggling with the meringue discs. Hi Varsha! 2 large eggs room temperature Oh, and if you want an equally delicious and stunning holiday cake based on a Ferrero brand confection, you have to check out my Raffaello Cake! Thank you! Indulgent Ferrero Rocher Drip Cake. Hi Erin! Thank you … Thanks! It was incredible!! Jul 29, 2019 - Patacake, Doncaster. Quick view. Hi Thara! Don’t fill the pans more than half full as the batter rises a lot. The meringue is in disc between the layers as the post details. . Hi Lisa! I am one of those people. This took almost 4 hours to make to completion, including the time it took to make my own cake strips using the method mentioned in this recipe (that did work and I was amazed). Thank you! However, I only have two 6 inch pans and I was wondering if it will be okay to bake two of the layers first and then the third with the remaining batter after? Over 50 of my very favorite cake recipes all in one place! Hi Jel! I am making a birthday cake for my grandson’s 20th birthday next month and he loves Nutella but I am wondering if you can make this cake with the Swiss Meringue Buttercream if so how much of the hazelnuts or Nutella would you add and when would you add it while mixing? Can’t wait to make the full cake! Hi Sharon! Serves 10-14 slices. Delicious: Will peruse your site when I have more time! http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html. Hi Liz! I did put some frosting to bind meringue and the next sponge layer. I made the cake part already. I found my skewer never came out fully clean even if I left it in the oven much longer- I’m guessing it’s quite a moist cake so it’s okay! Hi Sian! I actually plan to check them in a bag with bubble wrap around the cake layers. I had my cake on a cake board and placed it on top of an upside down bowl (so the sides of the cake kinda overhang, if that makes sense). Référence : BCDRIP05. Hi Gizem! I have a version of that here: https://livforcake.com/nutella-cake/. Please see my disclosure for more details! 27/10/2020 This is the bouquet ladies really want!! Hi, wow this cake looks stunning! Drip cakes make me nervous but I’m really happy with this one. My last resort will be to make a hazelnut praline to replace the meringues with. It can help the whites whip up, but I often don’t use it. I ended up doing your dark chocolate drip on top, instead of coating the bottom in hazelnuts, because that seemed like too much work lol. And hw do i add the feuilletine flakes. Strange about the hazelnut flour taste! It will be fine . You will know the meringue is done when you can easily lift it off the parchment and the bottom is baked/dry. It’s already a bit softer due to the Nutella. The Hazelnut flour I used was a reputable brand and organic. My question is – on the photo it seems there are tiny bits of nuts in the batter? I was planning to make this cake on Friday and serve it on Sunday. or. So happy to hear that Jo. They baked more slowly so I increased the temp to 375 and baked them longer, but got some pretty significant dips in the middle. It’s hard to see because it’s chocolate and blends in with the cake and frosting but it’s there! Fold chopped hazelnuts and cocoa powder into the meringue. I find the cake very moist so I probably wouldn’t. I probably placed some of the top of the peaks by hand though. This may be the case, but in any event – I’m not very fond of the taste and I love hazelnut! Your version is creative and artistic. just one question. Are there any substitutions I need to make so this isn’t dark chocolate flavoured?? Scrape down sides of bowl and whisk as needed. I use a large round tip (1A) piping tip for the meringue. Thank you 1 tsp vanilla I wasn’t able to find skinned hazelnuts and am wondering if the meringue will work with the skins on or if there is a way to remove them. Repeat with remaining layers and crumb coat the cake. Top with 2/3 cup of buttercream and spread evenly. Hi Lori! Oct 27, 2017 - A Ferrero Rocher birthday cake for today. Add wet ingredients to dry and mix on medium for 2-3 mins. Yes for sure. , Hi Jen! The layers aren’t super tall though, so I think that’s more where the cutting issue might come in. Do you think it would be possible to incorporate some feuilletine flakes into the meringue recipe? So thank you thank you, this cake is a winner in my book and I’ll be keeping it around forever. I’m in the process of making this. Hi! Slowly add sugar (1 Tbsp at a time) and beat until stiff peaks. Hi Amy! which I plan to prebag, put in freezer ziplocks and freeze until it’s time to go to the airport. I need to serve it on wedneaday when can i bake and keel it ready? This was a big labour of love but all my friends raved about how good it was, especially commenting on the meringue layer. Or maybe do one layer with meringue and one layer of the feuilletine? Hi CJ! 6 Inch, 10 Portions – £50.00. 3/4 tsp salt Thank you! Macaron Mayhem @ Chocolate takes the Cake . Should I increase the quantity of any of the liquid ingredients and if so, how much? It came out great. Hi there, I just made this cake following the recipe. I usually fill my pans no more than half full. Very crisp. Let me know how it turns out Good luck! Hi there! It looks soooo gooood, i’m about to do it or a birthday . What I would do, is cool the cakes completely and even refrigerate them so they are more firm and hopefully easier to cut? Hi Kajal! If your 7″ pans are 3″ tall then all of the batter might fit but you’ll need to increase the baking time. I’ve never made one that large/thick before . i was wondering also if this cake is really rich because my family likes lighter cakes. I just tried doubling the recipe and making a 3-layer 8″ cake. Posted on 21st June 2020 21st June 2020 Leave a comment. Sometimes I make and decorate cakes a week in advance and put them in the freezer. Is cream of tartar necessary for the hazelnut meringue? The batter is thin, but rises a lot. So moist and the meringue in the middle added amazing crunch! Sounds like they maybe baked ok? I would like to have a bakery make this cake for me as I’m not a baker, and hopefully they get it right! You should make sure the cake layers are completely cool and I recommend chilling the cake during the frosting process as per the assembly instructions for best results. I toasted and ground up my hazelnuts in a coffee grinder, but Some parts of it turned into a slightly pasty mixture. A classic holiday flavour combo in one delicious cake! I really don’t want to have to omit the meringue, yet I really don’t want a soggy meringue layer either! . Keep on being inspired. I would definitely refrigerate it before you plan to have it sit out. Thanks! So glad I came upon your blog I love to bake and just learning to really decorate cakes. Are they sinking while baking or once you take them out of the oven? But the praline will work too!! The meringue is my fave part — so glad you liked it! In the oven. Olivia, you are going to hate me for so many questions. HI Afreen! Came out gorgeous and absolutely decadent. If I want to make it but I want in 8 inch cake pan what I have to do ? I wanted to make sure all the elements of a true Ferrero shone through. You said something about putting them between the layers?? Hi Carolyn! Thanks. I have a question can I use this buttercream recipe for a fondant cake? You can replace up to 1/4 cup of the buttermilk with the liqueur. I always wonder how come the time did not fly when I was a teenager – especially in school! Meringue layers really highlight the cake. Hi Vinutna! Or at least not all of it They weren’t really crunchy though, but the meringue layer helped with that I hope you like this one! For the ganache drip • 150g dark chocolate, broken into pieces • 50ml double cream. Multi award winning wedding and celebration cakes & cupcakes. What type of texture is the cake? How much would this change if I used all purpose gluten free flour or do you know? Thank you! Thanks for sharing your brilliance! This was a last minute request by Taja’s fiancee as her family had forgotten to order a cake! See more of Asli Cakes and Bakery on Facebook. I would just dissolve the espresso powder in 3/4 cup hot water. I made the cake for my daughter’s graduation party and it turned out pretty nice! Hi Basak! Hi there. I love the meringue in between layers. Lisa, Do you think doubling the recipe would be ok? Hi Gigi! Hi Zehnab! All I have is an electric hand whisk. And wow that is a long blogging career! Hoping to make this in the next month but I have a question — if I substitute the feuilletine flakes instead of the meringue, how much feuilletine do I use? To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. . The Indulgent Drip Cake – from £60. LOVE this cake BUT need to make it in an 11inch square tin (for 50 people) for a 50th birthday party. Hi Catherine! Once the cake has been chilled for 10 mins and the ganache is ready to be poured, carefully pour the ganache into the centre of the cake. Excited to cut it tonight! I guess my friend is insisting on square for ease of cutting purposes for 50 people. This is an absolutely stunning cake. Still ok to use as hazelnut flour or should I just use the AP flour instead? Strange that it didn’t rise, this cake should rise a LOT. I tend to refrigerate my cakes but it will be fine at room temperature for a couple days. I just made a Swiss meringue today, but with peanut butter. I live in the US and she is in Switzerland! Leave out cocoa power and add hazelnuts ground down in a food processor? Hi Doaa! I’ll try this again soon and hopefully it’ll turn out as nice as yours , It should be pretty crunchy and dry, but will soften over time in the cake. Beat on high until soft peaks form. Rich chocolate sponge covered in a smooth chocolate buttercream with dark chocolate ganache drip and adorned with a selection of Ferrero Rochers. Seriously. Let me know if you try it and how it works out! You have so many delicious recipes. Did they sink in the oven or after you took them out? This recipe was amazing! Can you advise how to scale up the recipe? I hope you (all) love it as much as I do. will the hazelnut cakes be ok to freeze for a week before assembling with buttercream? Thanks for the quick response. Todays tutorial is a chocolate cake, filled with chocolate, topped with ganache and Ferrero Rocher chocolate. I used regular flour in the cake, included the strong coffee, and tried skinning the hazelnuts with the method linked in this recipe but the skinning didn’t work out so well for me (but no one had a problem with there being some skin on the hazelnuts). Before the ganache sets, place the Ferrero Rochers around the cake and crumble on the hazelnuts for decoration. Yes, you can use regular. I agree with you – time flies. Create New Account. I love the meringue layers, too. Here’s a recipe where I used melted chocolate in it: https://livforcake.com/birthday-cake-recipe/. 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