How to Make a Valentines Day Pocky Cake!
- 6 years ago
Had so much fun filming with Angel Wong for this one! :D She reached out and let me know she was going to be in town, and I was excited to do an in-person collab with another Tastemade partner :-) Hope you like this Valentines Day pocky cake as part of our Pink and Pocky collab! Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld! \r
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Angels Red Bean Ice Cream Parfait: \r
Angel Wongs Kitchen: \r
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♥ Website: \r
♥ Facebook: \r
♥ Instagram: \r
♥ Channel: \r
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Sorry the audio is a bit echo-y in the intro/outro - I only had one microphone, so we had to opt for the camera mic!\r
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Heart template: \r
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Chocolate Cake Recipe\r
Makes 5 layers in the Wilton cake pan set or two 9 chocolate cakes\r
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Ingredients\r
1 3/4 cups all-purpose flour \r
2 cups granulated sugar \r
3/4 cup cocoa powder \r
2 teaspoons baking soda \r
1 teaspoon baking powder \r
3 eggs \r
1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water) \r
1 cup buttermilk \r
1/2 cup vegetable oil \r
1 teaspoon vanilla extr\r
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Directions\r
1. Preheat oven to 350 degrees F. Butter and flour pan two 8” or 9” baking pans\r
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. \r
3. In a separate bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extr. Add the wet ingredients to the dry and combine. Stir in the coffee. Batter will be thin.\r
4. Divide batter between the two pans, then bake for 35-40 min.\r
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Buttercream Frosting Recipe:\r
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Ingredients:\r
1 cup (2 sticks) butter, room temperature\r
3 cups powdered sugar\r
2-3 T milk\r
1 tsp vanilla extr\r
Red/pink food coloring\r
\r
Directions\r
Cream together butter and sugar until smooth. Add milk to reach desired consistency (stiffer is better for cakes), then food coloring for a soft pink.\r
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Music courtesy of Audio Network
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Angels Red Bean Ice Cream Parfait: \r
Angel Wongs Kitchen: \r
\r
♥ Website: \r
♥ Facebook: \r
♥ Instagram: \r
♥ Channel: \r
\r
Sorry the audio is a bit echo-y in the intro/outro - I only had one microphone, so we had to opt for the camera mic!\r
\r
Heart template: \r
\r
Chocolate Cake Recipe\r
Makes 5 layers in the Wilton cake pan set or two 9 chocolate cakes\r
\r
Ingredients\r
1 3/4 cups all-purpose flour \r
2 cups granulated sugar \r
3/4 cup cocoa powder \r
2 teaspoons baking soda \r
1 teaspoon baking powder \r
3 eggs \r
1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water) \r
1 cup buttermilk \r
1/2 cup vegetable oil \r
1 teaspoon vanilla extr\r
\r
Directions\r
1. Preheat oven to 350 degrees F. Butter and flour pan two 8” or 9” baking pans\r
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. \r
3. In a separate bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extr. Add the wet ingredients to the dry and combine. Stir in the coffee. Batter will be thin.\r
4. Divide batter between the two pans, then bake for 35-40 min.\r
\r
Buttercream Frosting Recipe:\r
\r
Ingredients:\r
1 cup (2 sticks) butter, room temperature\r
3 cups powdered sugar\r
2-3 T milk\r
1 tsp vanilla extr\r
Red/pink food coloring\r
\r
Directions\r
Cream together butter and sugar until smooth. Add milk to reach desired consistency (stiffer is better for cakes), then food coloring for a soft pink.\r
\r
Music courtesy of Audio Network