Chocolate cake Christmas tree Kitchen Mai

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Pour cake batter into the prepared baking pans ( 15 cm (6 inch) round cake pan ), divide the batter equally into the 4 pans using a Digital scale. Do not open the oven door during baking. After 25-30 minutes check the middle of the cake with a toothpick. Bake until toothpick inserted comes out clean.

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How to make a Christmas tree cake - Step by step. Prep: Preheat your oven to 180°C/160°C (fan)/350°F/Gas 4. Grease and line a 30x20cm (12x10") baking tin. One: Add the butter for the cake and caster sugar to a large mixing bowl (a). Mix together until light and fluffy (b).

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Preheat oven to 350 degrees F (180 degrees C). step 2. Spray two cake pans with non-stick cooking spray. Line with parchment paper cut in a circle to fit bottom of pan. Spray with cooking spray again. Pour prepared Devil's Food Cake Mix (1 pckg) into pans, dividing evenly.

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Add flour, sugar, cocoa, baking powder, baking soda, and salt to the bowl of your stand mixer. Add the wet ingredients (sour cream, vegetable oil, eggs, vanilla, and hot coffee) to the dry ingredients. Mix on medium speed until well combined, about 2 minutes. Stop the mixer and scrape the sides and bottom.

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Set the balloon aside. Melt the chocolate in the 6-inch bowl over a double boiler or in the microwave for 30 seconds at a time, mixing in between until fluid. Allow to cool until warm to the touch (not hot. Hot chocolate will pop the balloon). Mixing as it cools helps to temper the chocolate and give a shinier finish.

Chocolate cake Christmas tree Kitchen Mai

Preheat oven to 350F. Spray a 9-cup capacity bundt pan with baking spray and use a pastry brush to distribute it well into all the crevices. In a large heat-safe mixing bowl add the bittersweet chocolate, the cacao powder, and the boiling water. Let it sit for 5 minutes. Then whisk to combine.

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Preheat oven to 350°F (176°C). Grease the sides of a 9×13 inch cake pan and place parchment paper in the bottom. 2. In a medium sized bowl, combine the flour, baking soda, baking powder and salt. 3. In a large mixer bowl, cream the butter and sugars together until light and fluffy, about 3-4 minutes. 4.

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Finally, an artificial Christmas tree from Balsam Hill has cleverly designed hinged branches and sits atop a lightweight, collapsible stand, making setup and takedown simpler than ever. A tree from Balsam Hill is a perfect complement to your Christmas decorations. And with over 50 different styles of pre-lit Christmas trees, pre-lit Christmas.

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Preheat oven to 350°F. Spray two (6-inch round) cake pans with non-stick cooking spray. Line with parchment paper (cut in a circle to fit bottom of pan). Spray with cooking spray again. Pour prepared cake batter into pans, dividing evenly between the two pans.

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Use a small cookie scoop to take out the cake batter and roll it into 1-inch balls between the palms of your hands and place them on the prepared baking sheets. Place the truffles in the fridge. Put the semi-sweet chocolate chips in a microwave-safe bowl and microwave it for two or three 30-second increments while stirring it in between.

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Recipe Variations. Use another cake mix: Instead of a chocolate interior, use vanilla, red velvet, gingerbread, or even confetti cake mix! Stack the cake: Make a layered Christmas tree cake recipe by cutting the baked cake in half and spreading icing in between layers. Make Christmas tree brownies: Instead of cake, try making triangle brownies with green frosting, ornaments, and pretzel trunks.

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Melt in a microwave safe bowl for 30 seconds, then adjust to smaller increments until the melts are almost completely melted. Then gently stir to finish the melting. Be careful not to overheat! Sprinkles - I used assorted Christmas Sprinkles (Sweet Tooth Fairy) for the tree and White Sparkling Sugar (Wilton) over the snowy border.

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Preheat the oven to 180c / 160c fan. Grease and line a 9 inch round cake pan with parchment paper. In a large bowl cream together the butter, caster sugar and vanilla extract with an electric mixer. Add the eggs, one at a time and continue to mix. Sift in the flour and cocoa powder and mix by hand.

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Snip a small hole in the piping bag or plastic bag corner, moving back and forth, create trees with a wide base and tapered top. While tacky, decorate with desired sprinkles. Allow to set at room temperature (1-2 hours) or chill (15 minutes). Gently peel the tree off of the parchment and enjoy or use as decorations.

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Add salt, then gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more. With mixer on medium-low speed, add the heavy cream/milk, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.

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To make the buttercream: In a stand mixer, whisk the butter until smooth. Whisk in a cup of powdered sugar and 1 tbsp of liquid (start with the vanilla, and then the milk) at a time. Scrape down the sides in between each addition. Finally, add the peppermint extract.