So glad to hear you enjoyed it! I’ve never tried to add Nutella to whipped cream before, but you could try it. Love, love, love this recipe!!! Most recipes call for three    Look for how many calories are in food! I’ve really only had SMB buttercream a couple times and it was a while ago. The filling set up a little thick but that is completely dependent on how juicy the fruit is. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Can I use a frozen Berry medley for the fruit filling, or would you suggest sticking to fresh fruit? I did spoon the flour instead of scooping as well. Thank you! If you swap out the water for milk, you will change the texture of the cake. I have some tips; For the jam I cooked it only for 5 minutes on medium heat, I found that 10 minutes was too long and it made the jam too thick, that i wasn’t evenable to spread it. It came together creamy but loose. And the frosting was unbelievable!! Everyone loved it, I made chocolate cupcakes aswell because I thought kids would prefer them more and grown ups will go for the cake but everyone wanted a piece from the yummy cake??? Loaded with oozy, gooey cheese, buttery bread crisped to perfection, the grilled cheese sandwich is a staple that never gets old. Just defrost them and pat them dry first. It was delicious. And when you taste the delicious combination of mascarpone cheese (sometimes referred to as Italian cream cheese), cream cheese, ladyfingers, espresso and Kahlua it will be hard not to smile. I blended it separately before adding to the whipped cream . I’m typically accused of having too much frosting in my recipes, so I’m thinking it should be fine. . It’s great to know I can make this icing all the time now without spending $14 on delicious cheese! I doubled the recipe, put most in a long Wilton loaf pan and a cup or so in a reg loaf pan — couldn’t resist, I had to taste the little one. For future use, if you are just making the cakes one day ahead, you shouldn’t need to freeze them. Will try recipe as written. Absolutely DELICIOUS cake – followed directions to a tee, and it turned out just amazing. Done! This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! Great job! As I was praying through an issue I felt the Lord give me this verse. It’s looks and sound delicious! Cake was moist and frosting was light and delicious!!! It's shaped cylindrically, hence the name. I used raspberries, blackberries, blueberries and a few strawberries for the filling and decorated the top with everything except the strawberries (since my husband doesn’t like them). Omitted the berry puree. If I 1 1/2 the recipe and made it into 3 8 in layers that it would mess with the consistency of the cake? Loaded with oozy, gooey cheese, buttery bread crisped to perfection, the grilled cheese sandwich is a staple that never gets old. I haven’t tried it with this particular recipe, so I’m not sure. Clean slices is hard to say – the filling is naturally going to kind of move around during slicing. I made this yesterday and followed the recipe precisely, except that I had difficulty finding marscapone so I used cream cheese. Is there a trick Im missing? My icing also seems soft. Happy baking….. For the berry filling, is there anything else I can use instead of the corn starch? Would you recommend the mascarpone icing to pipe a whole cake? You can substitute cream cheese for the mascarpone, if you’d like. I made this cake for Easter and my family of 7 inhaled it! earlier comments says to reduce fruit filling to half. Remove the stems and cut a small "x" shape in the top of the fig. Last fall I bought a set of pie plungers to decorate the top of my apple pie. Thanks, I loved this cake recipe! Thank you. I just made this cake, and I was so excited, but it just didn’t turn out. My mom loves to bake in her free time and has been wanting to try a cake like this for some time. I’ve already have a posted picture of them. I tried this cake and it was 50% a disaster. This was so good. I’m so glad you enjoy everything! Thanks. Lindsay, this may have been answered already but there are so many comments I don’t have the time to read through all of them! What do you mean by pipe a whole cake? You could try reducing the water, but I do believe that would change the final texture of the cake a bit. Thank you! The home made version will be softer. I haven’t, but I think some others may have and it turned out ok. Just be sure to pat them dry of liquid. Stuff a bit of blue cheese into the cut and bake for 10 minutes at 400 degrees Fahrenheit (204 degrees Celsius). Do you use hot water for the cake recipe? This frosting was perfection and probably the easiest I have ever made. . I’d love your suggestion which one I should try out Thank you! I haven’t tried buttermilk with this cake to know for sure. Just thaw them out and pat them dry of extra moisture. The berry filling was also so delicious! Lady(beginner). I’m so glad to hear that! Then I began to beat the cream and slowly pour the sugar in. I’ve tried this it and really love it. I started over and this time I added whip it to my mix, all went well. Can additional milk be substituted for the water? Please advise ya. https://www.wilton.com/easy-layers-8-inch-round-cake-pan-set/2105-0188.html. In that recipe it calls for just vanilla but I also added almond extract because I wanted an almond sponge. Helpful suggestions regarding the flour – thank you! Yes, measuring the flour accurately is very important. Absolutely delicious! It won’t affect anything. Maybe if I use 4 6in pans it would be ok but I don’t want to make it too tall. Thanks so much for sharing this recipe. No one talks about this in the comments, so I’m guessing I was the problem, ha ! That should be fine. Where do you think is problem? I’m glad to hear it’s a hit! I haven’t made a tiered cake in quite a while and haven’t tried it with this cake, but I’d imagine that if things are well doweled and supported, it should be fine. It should be fine, but almond milk has different a fat content than regular milk, so it will alter the texture a bit. I also loved how easy and fast the cake was to prepare. I only had 9″ cake pans, so I 1 1/2 times the recipe and it turned out great! I’m glad you enjoy it! Thank you. Hi Lindsay, I’m sure there is but I want to make sure. Yes you can add gel icing color. I might just do two cake layers so they aren’t too thin. Sounds delicious! I used this as the base for my niece’s birthday cake, and it was a hit. The fruit jam turned out great with the amount of cornstarch I like sweet things so the sugar content was fine with me. I tried to frost a piece of the cake I had cut off top and the frosting slid off my knife. I used cream cheese since the cheese is impossible to find where I live. Once it’s cooled, you’ve got the perfect berry filling! I only know that the measurements are correct and I’ve never had a problem. Aside from the heaviness of the cake I thought the flavor was great and the edges did get a little crisp but not a lot. Gosh, it’s hard to explain the whole set up and I haven’t been doing my more recent videos myself. You should end up with about 2/3 cup puree. The restaurant has since closed but I have never forgotten how yummy the tiramisu was. I had to bin it and use another recipe which was also not to my liking (I am willing to conceed that I was having a very off baking day). I never baked layer with a lot of water and milk. I’ve been using it (cup for cup) for years without any issues. Just add it to a bag. I truly don’t know why some are having trouble. The first time the layers came out thin due to using 9″ pans. It is so delicious. I’m thinking about making this for my birthday in a few days. I haven’t tried it. My family love it and appreciate it very much! I bake, often, and have never had a cake with such thin layers:( I followed the recipe exactly as you posted. Thank you! Trust us (and The Pioneer Woman) that the secret lies in the additive combination of provolone and cheddar, sandwiched between two slices of buttery rye bread. You can replace the mascarpone with cream cheese. How long will the berry filing be good for after it’s been made and refrigerated? The texture was like shortcake and I absolutely loved it combined with the filling. I was kind of worried that there wouldn’t be enough Berry filling, so I used two cups of berries and adjusted the water, sugar, and cornstarch accordingly. Don’t get me wrong. Maybe looking at it will help me understand better? I am an experienced baker and this cake has more than 1 component that does not work. The cake was so light, moist and delicious- not at all heavy or dense or even too sweet. I know, crazy right? Gets the blood flowing and pumps me up. If so, perhaps the consistency of the cheese had something to do with the frosting result? From classic red velvet cake to bacon-wrapped jalapeño poppers, we've got all the recipes you need to satisfy your cream cheese cravings, from breakfast to dessert. Could this be a result of not whipping the cream enough before adding the mascarpone?
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