#blackcake

Black Cake + Jamaica beach scenes

Bright and bold florals 🌈 🌺🍃 inspired by @dolcegabbana, Mexican art, and Frieda Kahlo’s signature flower crown. Made for a @brides photoshoot. Enjoy the sunshine!! 🌞🌞 _____ #rosalindmiller #rosalindmilercakes #weddingcakes #blackcake #allthecoloursoftherainbow #mexicaninspired #dolcegabbana #bridetobe #gettingmarried #cakestagram #sugarart #flowercrown #beautifulfood #cakegoals #londonwedding #instawed #tooprettytoeat #cakeinspo #rainbowcake #weddingplanners

Chocolate Mousse Parfaits . For the mousse 4 oz Ghirardelli Chocolate Baking Bar, White Chocolate; broken into pieces (or any high quality white baking chocolate) 4 oz. Ghirardelli Chocolate Baking Bar, Semi-Sweet Chocolate; broken into pieces (or any high quality semi-sweet baking chocolate) 1 1/3 cup heavy cream 2 eggs, separated Black food coloring ( I used Americolor gel paste food color, Super Black)* Wilton rose icing decorations; optional . For the edible blood 1/2 cup light corn syrup 1 Tablespoon cornstarch 1-2 Tablespoons chocolate syrup 1 tsp. cocoa Red food coloring ( I used Americolor gel paste food color, Super Red) For the chocolate mousse Place white and semi sweet chocolate pieces in a microwave safe bowl. Microwave in 15 second intervals until chocolate is nearly melted. (Be careful not to over heat!) Stir chocolate until melted and blended. Place 1/3 cup heavy cream in a small sauce pan. Stir constantly until is almost boils. Remove from heat and pour over melted chocolate. Use an electric mixer to beat the chocolate mixture for several seconds. While the chocolate mixture cools slightly, whisk egg yolks in a separate bowl until they become pale yellow. Gently fold in egg yolks and desired amount of food coloring gel into chocolate mixture and place in the refrigerator 7-10 minutes. In another bowl, whip the remaining heavy cream just until stiff peaks form. Gently fold half of the whipped cream into chocolate mixture then fold in the remaining half. Using an electric mixer, whip the egg whites until stiff peaks form. Carefully fold egg whites into chocolate mixture. Divide into your parfaits or dessert cups of your choice. Cover tops of cups with plastic wrap and allow to cool in fridge for at least 3 hours. . For the edible blood Combine light corn syrup, cornstarch, chocolate syrup and cocoa in a small bowl. Stir to blend well. Add desired amount of red food coloring. Fill top of parfait with "blood" and drizzle some on the sides if desired Credits #thevintagekitchenchef . . #halloween #halloweenfood #halloweendessert #halloweenrecipes #halloweencake #spookyfood #spookycake #spooky #chocolate #chocolatecake #halloweeniseveryday #blackcake

If you have an excellent friend like I do (@jodyrebecca) they will gift you some black cake this holiday season. If you have this friend- they are exceptional. ____________ #KnitMyFeelings #knitstagram #knitting #knit #knittersofinstagram #weareknitters #yarn #yarnporn #instaknit #igknitters #knittingneedles #ravelry #wip #knitlife #cowl #instaknit #igknitters #hedgehogfibres #blackcake #christmas #delicous #treats #treatyoself #christmastime (at Hill East, Washington)

Here's the inside of the cake. Almost forgot to post this pic! Thanks for the reminder @madhuali 😉🎂💕 #blackcake #chocolatecake #vsco #vscocam #baking #cake #birthdaycake #latergram

Halloween rainbow cake . Ingredients . 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and eggs called for on cake mix box 1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix Water, vegetable oil and eggs called for on cake mix box Black food coloring Purple food coloring Orange food coloring 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting . Directions: . Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. . Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color. . Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the tube pan). . Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top. . Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate. . Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. . Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. . Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black. . Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange. Set cake aside to dry . Credits to #cookingwithsugar . . #halloween #halloweenfood #halloweendessert #halloweenrecipes #halloweencake #spookyfood #spookycake #spooky #chocolate #chocolatecake #halloweeniseveryday #blackcake #orangecake #purplecake