Drippy Ice Cream Wedding Cake - YOU'VE BEEN DESSERTED скачать в хорошем качестве

Drippy Ice Cream Wedding Cake - YOU'VE BEEN DESSERTED

JJR bends his brain to create a new wedding cake trend in this episode. He creates a drippy cake that's classy enough to serve at a wedding. The cake starts with Joshua's vanilla cake recipe (with some added sprinkles of course!), and then gets filled Neapolitan style with chocolate, vanilla, and strawberry buttercream with JJR's special surprise GRANILLA! WE ALSO ANNOUNCE ALL OF THE WINNERS OF OUR GIVE AWAYS! You don't want to miss this! Be sure to like and subscribe while you're here! ------------------------------------------------------------------------------------------------------------------------------------------------ Follow us!! Instagram:   / youvebeendesserted   TikTok:   / joshuajohnrussell   Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com Want to collaborate, sponsor, or just have a killer idea? Email the show at: [email protected] ------------------------------------------------------------------------------------------------------------------------------------------------ GRANILLA YIELD: About 4 cups What you need..... 2 cups (240 g) all-purpose flour 1 cup (198 g) granulated sugar 1⁄4 cup (53 g) dark brown sugar 1⁄2 cup (50 g) old-fashioned oats Pinch of salt 1 T vanilla 6 ounces (170 g) unsalted butter (1&1/2 sticks) How to make this..... -Preheat the oven to 350°F (175°C/gas 4). Line a baking sheet with parchment. -Combine the dry ingredients in a large bowl and whisk for 30 seconds to “sift” and break up any lumps. -Cut the cold butter into small chunks and add the butter and vanilla to the dry mixture. -Work the butter into the dry ingredients using your hands (as if you were making pie dough) until all lumps of butter are smoothed out and it has the texture of wet sand. -Spread the mixture onto the prepared baking sheet and press flat. -Bake for 30 minutes, stirring with a fork at 20 minutes and again at 25 minutes. -Store in an airtight container at room temperature. -------------------------------------------------------------------------------------------------------------------- Here are the affiliate links for products we used in the show!​ Offset spatula: https://amzn.to/3ffIJhc​​ Turntable: https://amzn.to/2AZ9IPk​​ Cake Texture Comb: https://www.amazon.com/gp/product/B08... Cake scraper: https://amzn.to/2zrDax6​​ Spatulas: https://amzn.to/2Uzqk7i​​ Cake Slayer (bread knife): https://amzn.to/2YiByis​ Sprinkles: https://amzn.to/3jzRsjY ------------------------------------------------------------------------------------------------------------------------------------------------ About JJR: Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He graduated in 2002 from Johnson and Wales University and started his career as a pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all 6 episodes of Last Cake Standing, as well as local media and TV outlets. His work has been featured in books (Decadent Details), magazines (Jezebel, Atlanta Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad campaigns. In addition to being a pastry chef, Joshua has food styled for Focus Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy. com has produced worldwide attention with a student base spanning the globe. In 2015 Joshua was named one of the top ten cake designers in North America by Dessert Professional Magazine, as well as Johnson and Wales University’s Distinguished Visiting Chef. His name in the business and success in the field has also prompted Joshua to be asked to judge cake shows and baking competitions from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.