![]() Divide remaining frosting evenly among 6 bowls with about 1/3 cup each. Beat at medium speed until smooth and creamy. Gradually add powdered sugar and 1/4 teaspoon salt alternatley with whipping cream and 1 tablespoon vanilla, beating at low speed until well incorporated. Repeat with remaining colors until all cake layers are baked.īeat 2 cups butter in medium bowl at medium speed until creamy. Meanwhile, wash pans grease and flour pans. Cool 3 minutes remove from pans to cooling rack. Bake 8-10 minutes or until toothpick inserted into center comes out clean. Spread red and orange batter into prepared pans. Tint cake batters red, orange, yellow, green, blue and purple. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.ĭivide batter evenly among 6 bowls with about 3/4 cup each. Add eggs, 1 at a time, beating well after each addition. Set aside.Ĭombine flour, baking powder and 1/4 teaspoon salt in bowl set aside.īeat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Grease and flour 2 (8-inch) round cake pans or spray with baking spray. This strawberry, mint and mango combination is my favorite.Heat oven to 350☏. Add fruit and refrigerate for at least two hours before serving. To add the mix-ins, pour the liquid into molds and let sit at room temperature for 15 minutes before adding fruit. I add mint as well - yum! Try adding your own combination of fruits or sprinkles as the treat starts to set. I think the water cake is totally bland by itself, so I added sprinkles or very small chopped fruit that have soft, not-too-fibrous textures (like mango and strawberry). Add fruit if desired and refrigerate for at least two hours to set. Add agar-agar dessert powder and let simmer for a minute until completely dissolved and liquid is clear. USING AGAR-AGAR READY-MIX DESSERT POWDER? INGREDIENTS:īoil water. Soak the agar stick in water to rehydrate it. ½ agar stick, soaked in water for 30 minutes.USING AGAR POWDER OR FLAKES? INGREDIENTS:īoil water. Note: Always dissolve the agar completely before adding sugar. Use a silicone mold or small, shallow bowls to form the semi-circle raindrop shape (although you can also use any other desired shape). Make your raindrop cake by following the instructions below. As for the sensation of eating it? It starts out feeling like putting a delicate JELL-O in your mouth - and then it just smooshes into water. They taste like premium, extra-refreshing water, just ever-so-slightly sweet. Raindrop cakes feel like JELL-O but not as firm and definitely more delicate. It is sold as powder, flakes, sticks or prepackaged in boxes with sugar already mixed in. You can easily find it in an Asian market, health food store or online. It is vegan (unlike gelatin, which is made from animal byproducts), calorie free, fat free, tasteless, zero carb and full of fiber. Agar is a gelling agent made from seaweed. Growing up in an Asian household, agar was a commonly used ingredient. I’m not familiar with that particular dessert, but I am very familiar with its main ingredient: Agar, sometimes called agar-agar or kanten. The dessert is actually derived from a Japanese dessert called mizu shingen mochi. I’m here to give you these details, including a recipe to make your own and some suggestions for making your raindrop cake version a more exciting one! The viral “Raindrop Cake” has left many of us raising our eyebrows and longing for more information.
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