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When you find a recipe you love, use that same recipe for four different delicious desserts
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These desserts will work with any cake batter but I'm using my Perfect Chocolate Cake which
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is really easy to make and makes the moistest cake that's not too sweet. The recipe link is
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in the video description or you can click at the top of the screen to go to my website where it's
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written in cups and also in grams with conversions to make different size batches. For a glaze
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filling and frosting I'm using ganache which is delicious, super easy to make and only uses two
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ingredients. The recipe link is also in the video description. For the first dessert, spoon your
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cake batter into a piping bag and it's easiest to do this by lowering the bag into a glass and
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folding the top over the rim to hold it open while you fill it about three quarters full
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Grease a silicon doughnut mould with an oil spray and pipe the batter into the doughnut rings
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keeping in mind that these will rise so don't overfill them or they'll cover up the signature
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hole in the middle as they bake. Doughnuts bake at 375 degrees Fahrenheit or 190 degrees Celsius
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for 14 to 18 minutes depending on the batter. Let them cool until the mould has cooled slightly
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enough to pick up and push through the silicon mould to get the doughnuts out. Look what happens
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if you don't grease the mould! I really don't recommend skipping that step. After making the
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ganache it will be runny and this is the perfect consistency for a doughnut glaze. Dunk the doughnuts
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in the ganache and twist them to coat the top surface and then flip them over onto a wire rack
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to let the excess drip off. If you want to sprinkle them with any toppings or sprinkles do that now
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while the ganache is still soft and sticky. Quick shortcut tip! If you want to bake these in advance
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freeze them in a ziploc bag for up to a month before you glaze them and they'll stay perfectly
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fresh. To use the same cake batter to make cupcakes, use an ice cream scoop to fill cupcake
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wrappers without making a mess and aim to fill them up three quarters full so that they don't
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overflow and bulge out to make big muffin tops when they bake. Cupcakes bake for between 15 and
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19 minutes at 375 Fahrenheit or 190 Celsius. While they bake, whip the cooled ganache until your whisk
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leaves a trail behind as it mixes and stiff peaks form. Transfer the whipped ganache into a piping
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bag fitted with a star-shaped tip like a 1M tip and once the cupcakes cool, pipe a swirl onto the
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top of each one. To bake a cake instead, grease three 4 inch pans if your batter is for six
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cupcakes and divide the batter between them. Bake for 18 minutes at 350 degrees Fahrenheit or 175
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Celsius and notice that the baking temperature for cakes is lower than for donuts or cupcakes
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so that they bake evenly. More tips on that in my Basics of Cake Masterclass on my Cake School and
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the link is in the top of the screen and in the video description. When the cakes have cooled
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use a serrated knife to trim the tops to level them. Place the first layer onto a plate, attaching
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it with a dot of whipped ganache and pipe little dots in a ring all around the cake, working your
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way inwards to cover it. Place the next layer of cake on top, centering it and pressing down slightly
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to attach it to the ganache dots and then pipe another round of dots on top. Lower your final
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layer, flipping it over so that the flattest side is on top, which is the side that was on the bottom
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of the cake pan when you baked it, not the top that you trimmed, and this way around you'll keep
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your cake moist and give it a nice flat top. These naked cakes are so quick to decorate and for me
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the ratio of cake to ganache is perfect because it's not too sweet or too rich. Finally, if your
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cupcakes bake too low or if they overflow or if your cake layers crumble, save that cake. Spoon
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some whipped ganache into the bottom of a glass and optionally add a scoop of ice cream. Press
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half a cupcake or some cake crumbles on top and continue layering until you get to the top of the
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glass. For bonus points for presentation, pipe a swirl of whipped ganache on top and drizzle it with
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some leftover ganache glaze. Yum! Which of these desserts would you choose? For these recipes and
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more go to www.britishgirlbakes.com. Thanks for watching
