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A Spooky Black Velvet Cake Recipe October 5, 2022 Halloween lovers: black velvet. The cake layers are pitch black, super moist and decadent, naturally colored, and taste just like the delicious shell of an Oreo cookie! Paired with my favorite dye-free black buttercream recipe and lambeth piping, this black velvet cake is a real stunner. It’s elegant and a little eerie all at the same time, which makes it the perfect Halloween party cake! Turns out that lambeth was the perfect choice to turn this black velvet cake into a spooky showstopper. I used the black buttercream to fill and stack the cake, crumb coat it, and frost it with a smooth buttercream finish. After chilling the cake until the frosting was firm, I made a template for the garlands using this same parchment paper technique from my cherry chip cake recipe. Then, I used the following piping tips to decorate: Wilton Tip 6B for the shell border around the bottom + top edges Wilton Tip 4B for the shell border above the bottom 6B shell Wilton Tip 104 for the ruffle garlands Wilton Tip 32 for the overlapping shells below the garlands 100% dye-free layers of velvety black cocoa cake and black chocolate buttercream dressed up with lambeth piping for the perfect mix of elegance and spookiness. Prep Time:45 minsCook Time:32 mins Servings: 15 slices Ingredients Black Velvet Cake 2 Cups (265g) all purpose flour 1 2/3 Cups (340g) granulated sugar 2/3 Cup (80g) black cocoa powder 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 Cup (120ml) vegetable oil 2 large eggs, room temperature 1 1/2 tsp pure vanilla extract 1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in notes 1 Cup (240ml) hot coffee or hot water Dye-Free Black Buttercream 2 Cups (452g) unsalted butter, room temperature 5 Cups (600g) powdered sugar 1 Cup (112g) black cocoa powder** 4 Tbsp whole milk, room temperature 2 tsp pure vanilla extract 1/4 tsp salt, or to taste Instructions Make the Black Velvet Cake Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean. Cool completely before frosting. Make the Black Buttercream In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed. The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on frosting the cake the same day. Assembly Once the cake layers have cooled completely, level them to your desired height. Fill and stack the layers with black buttercream, then crumb coat the cake with more black buttercream. Refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up. To create the design pictured, use the black buttercream to create a smooth finish on the cake, then refrigerate it for at least 30 minutes. Use the rest of the black buttercream to create lambeth piping (feel free to use this tutorial as guidance). Accent the lambeth piping with round black sprinkles where desired. Notes *DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. **For the darkest black buttercream, you’ll want to use extra dark black cocoa powder. This can also be used for the cake portion of the recipe.

2017/05 How to Make Goth Ice Cream at Home May 12, 2017 — This “goth” ice cream is not made with food coloring. Instead, it gets its deep, dark color from activated charcoal, making it very unique indeed. How to Make Goth Ice Cream at Home Posted on May 12, 2017 Vanilla Mint Activated Charcoal Ice Cream 2 cups heavy cream 1 cup milk 2/3 cup sugar 1/4 cup activated charcoal 1 1/2 tsp vanilla extract 1 1/2 tsp peppermint extract In a small saucepan, combine heavy cream, milk and sugar. Bring to a simmer, stirring to dissolve the sugar. When sugar has dissolved, remove from heat and whisk in activated charcoal, vanilla extract and peppermint extract. Transfer to a bowl or large measuring cup, cover with plastic wrap and refrigerate until cold. When mixture is cold, pour into your ice cream maker and freeze as directed. Freeze churned ice cream for at least an hour before scooping to firm it up. Makes about 1 quart.

Black Velvet Cupcakes October 21, 2023 · Prep Time:40 minsCook Time:15 mins Servings: 14 cupcakes Ingredients Black Velvet Cupcakes 1 Cup (132g) all purpose flour 3/4 Cup (150g) granulated sugar 1/3 Cup (38g) black cocoa powder 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/4 Cup (60ml) vegetable oil 1 large egg, room temperature 1/2 tsp pure vanilla extract 1/2 Cup (120ml) full-fat buttermilk*, room temperature DIY recipe in notes 1/2 Cup (120ml) hot coffee or hot water Dye-Free Black Buttercream 1 Cup (226g) unsalted butter, room temperature 2 1/2 Cups (300g) powdered sugar 1/2 Cup (56g) black cocoa powder** 1 tsp pure vanilla extract 2 Tbsp whole milk, room temperature pinch of salt Instructions Make the Black Velvet Cupcakes Preheat the oven to 350ºF/177ºC and line a cupcake pan with 12-15 liners. Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. Pour the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a wooden toothpick inserted comes out with just a few moist crumbs on it. Cool completely before frosting. Make the Black Buttercream In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed. The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on piping the cupcakes the same day. Assembly Once the black velvet cupcakes are completely cooled, frost them with the black buttercream. *DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. **Black Cocoa Powder: It’s important to use the darkest black cocoa powder possible to achieve a black color. Here’s the brand I used in this recipe. Make Ahead Tips: The black velvet cupcakes can be made ahead and stored at room temperature, covered with plastic wrap, for up to two days. Alternatively, they can be stored in an airtight container in the freezer for up to two months. The black buttercream recipe can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. It will get significantly darker after 24 hours. When you’re ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to frosting consistency.

The best apple snack Ingredients: 1-2 apples ½ - 1 Teaspoon of cinnamon Steps: First you need to cut the apples in 8 equal parts Then you have to coat the apples equally with cinnamon ( 1 tsp for 2 apples and ½ tsp for one apple) Lastly, you have to put the apples in the oven at 180°C/ 356°F in the oven for 20. The apples are soft in the inside and the taste resembles an apple pie filling. It’s also low calorie.

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Heart Shaped Pink Aura Bread January 20th, 2025 ingredients: 4 cups of bread flour, 2 eggs, 1 1/2 cup of cold milk, 1/4 cup sugar, butter 1/4 cup, 2 1/4 tea sp yeast, 1 1/4 tea sp salt. For the aura effect, take some of the dough in a bowl and dye it. Hand press the regular dough until it's spread out, place the colored dough in the middle and roll it. Keep it covered with a plastic wrap for about 20 mins so that the color spreads around, mold it and Bake 350f for 25-30 mins. p.s. you can always change the dye to a diff color if preferred For reference: https://www.youtube.com/shorts/SZOY38uXI6o

I wuv smoothes! My hooman always makes me the bestest ones with the yummiest fruits. Today, I'm gonna tell you about four of my favorite smoothes that are not only delish, but also super healthy! **Watermelon ** * 2 cups watermelon chunks (I like to use the sweetest part, near the rind) * 1/2 cup plain Greek yogurt * 1 tablespoon honey * Ice cubes (as needed) **Raspberry** * 1 cup fresh raspberries * 1/2 cup frozen pineapple chunks * 1/2 cup coconut milk * 1 tablespoon chia seeds * 1 tablespoon honey **Blueberry** * 1 cup fresh or frozen blueberries * 1/2 cup plain Greek yogurt * 1 tablespoon honey * 1/2 cup unsweetened almond milk * 1/2 teaspoon vanilla extract **Peach** * 1 ripe peach, diced * 1/2 cup plain Greek yogurt * 1 tablespoon honey * 1/2 cup unsweetened almond milk * 1/4 teaspoon cinnamon powder There you have it, four delicious and healthy smoothe recipes from a pug's perspective! Enjoy, and don't forget to share some with your furry friends! Woof woof! <3