Tuxedo mousse truffle cake calories

Birthday Cake Protein Ice Cream

2024.05.19 19:16 CrustaceanOverlord94 Birthday Cake Protein Ice Cream

Birthday Cake Protein Ice Cream
-1.5 cups fair life whole milk (do non-fat if worried about cals but whole worked better for flavor) -1 cup dannon non fat vanilla Greek yogurt -1 tsp birthday cake extract -2 scoops protein powder - birthday cake flavor by Axe & Sledge -1 to 2 boxes of no-sugar cheesecake pudding mix -rainbow sprinkles mix in
Ice cream setting, then mix in sprinkles.
Haven’t done the math but it’s about 90g protein, full pint is about 500 - 700 calories.
Whole milk gives it an added layer of creaminess that compliments the cake batter flavor well.
One time I made it with 2 full packets of cheesecake pudding mix and it was way, way too gummy. But in general the pudding mix is giving it the cake batter-y flavor. So add / subtract as you want to.
Enjoy!
submitted by CrustaceanOverlord94 to ninjacreami [link] [comments]


2024.05.19 18:25 DaddyBluesBitch A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread

A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread submitted by DaddyBluesBitch to EmoStyle [link] [comments]


2024.05.19 18:15 Lion-Asleep Good Morning! How many calories for this entire birthday cloud cake from Tous les Jours?

It’s filled with natural fruit and really feels light. It’s not very sweet but I can tell there’s a good amount of cream in it. The website doesn’t give a portion size for their nutrition info so any help is appreciated! Thank you!
submitted by Lion-Asleep to caloriecount [link] [comments]


2024.05.19 17:09 DaddyBluesBitch A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread

A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread submitted by DaddyBluesBitch to EmoAltGothFashion [link] [comments]


2024.05.19 17:07 DaddyBluesBitch A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread

A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread submitted by DaddyBluesBitch to JustGothContent [link] [comments]


2024.05.19 16:19 WinterfellsWhiteWolf Anyone know how much calories are in a slice of Costco UK’s carrot cake. There’s no nutritional info on the box surprisingly

There’s 14 slices. I’ve already had 4 🥲
submitted by WinterfellsWhiteWolf to caloriecount [link] [comments]


2024.05.19 15:41 Cultural_Image_3272 [US TO US] [SELL] [PERFUME] BPAL

$5 S&H to US. PayPal goods and services. Free shipping if you buy 2+bottles.
BPAL:
Beaver Moon 2022: $22 2022’s beev is a champurrado cheesecake.
Blue Snowballs (TOL) $20 because the holidays can be really, really frustrating. Blueberry slush with a hint of lime and blackberry juice.
Butter Rum Cookie (2013) $22 A boozy addition to the devil's bake sale! Rum-soaked butter cookies, crusted with sugar, soaked in almond and garnished with orange rind.
Chibi Skull Last Will and Testament: $20 Bourbon vanilla, mallow flower, red patchouli, and cream mousse.
SOLDElphame’s Feast (Spiritus Arcanum 2022) $35 An ethereal frenzy of diaphanous, otherworldly blooms cascading over cardamom-dusted cream cakes
Iron Phoenix (BPAL 7th Anniversary) $15 Dragon's blood and dark, dense metal, black pepper, clove, red ginger, basil, and myrrh.
Leaf 2022 Behind: $25 Cabbage accord, young lettuce leaves, cucumber pulp, and crystalline green musk.
Rubber Chicken $20 (TOL) A radiant, ridiculous blend of banana, sweet orange, ambrette seed, and neroli
BPAL: partials (in original 5ml bottles)
Late Night Moon 2021: half full $10 A pale halo of white tea and mugwort leaf, shimmering Tunesian neroli, and heady white champaca petals.
LE imps: Caligari A Go Go $4 Citrine (Haute Macabre) $4 Doom Cake $4 Gingerbread Milk: $5 XXX Means Kisses $4 Vacuous Me $4 Vampire Milk $5
submitted by Cultural_Image_3272 to IndieExchange [link] [comments]


2024.05.19 15:37 DaddyBluesBitch A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread

A simple outfit but I wanted to show what I made, a 3 layer chocolate mousse cake with a chocolate ganache and some garlic bread submitted by DaddyBluesBitch to GothFashion [link] [comments]


2024.05.19 15:09 thecakeinc Top 10 Cakes to Order Online in Kolkata for Every Occasion

Top 10 Cakes to Order Online in Kolkata for Every Occasion
In the dynamic city of Kolkata, where each second is a festival, there's nothing very like the delight of enjoying a tasty cake. Whether it's a birthday slam, a heartfelt commemoration, or simply a sweet desire, finding the ideal cake is fundamental to raising the event. Fortunately, with the comfort of online cake delivery benefits, the pleasantness is only a tick away. Around here at The Cake Inc., we comprehend the significance of making each festival essential. That is the reason we've organized a rundown of the best 10 cakes to arrange online in Kolkata for each event.
https://preview.redd.it/9a4tnqqvtd1d1.jpg?width=1500&format=pjpg&auto=webp&s=873869e80a050e1afcc70b4d3a0055efda4461c9

1. Classic Black Forest Cake

No festival is finished without the immortal tastefulness of a Classic Black Forest Cake. Layers of soggy chocolate wipe, whipped cream, and tart cherries meet up to make an ensemble of flavours that tempt the taste buds.

2. Exquisite Red Velvet Cake

For those looking for refinement and extravagance, the Exquisite Red Velvet Cake is an ideal decision. Its smooth surface and sumptuous cream cheddar icing make it a debauched pleasure fit for any exceptional event.

3. Debauched Chocolate Truffle Cake

Enjoy your chocolate desires with our Debauched Chocolate Truffle Cake. Rich layers of chocolate wipe cake, tasty ganache, and chocolate shavings make a radiant encounter that chocolate sweethearts will not have the option to stand up to.

4. Eccentric Rainbow Cake

Add a pop of variety to your festivals with our Eccentric Rainbow Cake. Layers of dynamic wipe cake in each shade of the rainbow, embellished with soft buttercream frosting, make this cake a visual pleasure as well as a delicious treat.

5. Customary Pineapple Cake

Transport yourself to tropical heaven with our Conventional Pineapple Cake. Overflowing with delicious pineapple flavour and finished off with whipped cream and cherries, this cake is a reviving decision for any event.

6. Superb Strawberry Shortcake

Praise the pleasantness of summer with our Magnificent Strawberry Shortcake. Layers of fragile wipe cake, new strawberries, and fleecy whipped cream make a light and breezy pastry that is ideally suited for warm climate festivities.

7. Flawless Fondant Originator Cake

Say something with our Flawless Fondant Originator Cake. Made with accuracy and imaginativeness, these cakes can be tweaked to suit any subject or event, adding a dash of class and complexity to your festivals.

8. Delightful Butterscotch Cake

For a nostalgic treat that never becomes unfashionable, attempt our Tasty Butterscotch Cake. Rich butterscotch flavour, smooth frosting, and crunchy toffee bits make this cake a group pleaser at any social occasion.

9. Divine Vanilla Bean Cake

Enjoy the straightforwardness of our Heavenly Vanilla Bean Cake. Made with genuine vanilla beans and layered with soft vanilla buttercream, this cake is an immortal example of enchanting taste buds.

10. Unique Tweaked Photograph Cake

Make enduring recollections with our Unique Tweaked Photograph Cake. Customize your cake with a valued photo, adding a sincere touch to birthday celebrations, commemorations, and other extraordinary events.
At The Cake Inc., we're focused on making each festival better with our luscious scope of cakes. With our simple web-based requesting framework and brief conveyance administration, you can trust us to convey satisfaction directly to your doorstep. So why pause? Request online today and let the pleasantness start!
Experience the delight of online cake delivery in Kolkata with The Cake Inc. Request now and make each event remarkable.
submitted by thecakeinc to u/thecakeinc [link] [comments]


2024.05.19 14:53 sverdrupian Brunch menu at the Commander's Palace, New Orleans, Louisiana, 1986.

Brunch menu at the Commander's Palace, New Orleans, Louisiana, 1986. submitted by sverdrupian to VintageMenus [link] [comments]


2024.05.19 14:51 GuitarHero897 My bodies reluctancy to gain weight

Hi all,
This isn’t a moan, more of an observation and I was wondering if any of you have shared a similar experience.
I’ve done a handful of “bulks” over the years prior to the introduction of running to my training. I had no issue gaining steady weight and had to closely monitor my calorific intake to ensure I didn’t get too fat. My appetite is pretty big!
Anyway, since beginning my hybrid journey a few months back I have found it incredibly hard to steadily increase my body weight, despite throwing in a lot of crappy foods to get the food in. Cake, ice cream, you name it, I’ve consumed a lot of it. My body weight however, hasn’t budged.
This isn’t an issue as such, as the training is going incredibly well and I continue to get stronger with my compound lifts whilst getting fitter on my runs.
I have a couple of questions though.
  1. Will my training eventually plateau if I don’t put on weight, primarily on the weight lifting side?
  2. Is this just my bodies adaption to the introduction of running, to stay lighter?
For reference, I run 3 days a week - one interval, a hill sprint or easy run (week dependent) and a long run. My long run is currently 7 miles. I’m in the gym 4 days a week with a rotation of two different upper body/lower body sessions, focussed on compounds.
Eating more isn’t an issue, I love food. It just feels absurd the amount of calories needed to budge the scales, especially when my runs don’t exceed an hour at the moment.
submitted by GuitarHero897 to HybridAthlete [link] [comments]


2024.05.19 13:20 SoMuchLard Using less sugar in desserts

Hello, and thank you for reading this question.
I recently made rhubarb muffins from a recipe online and added 20% less brown sugar than called for (1 cup vs 1 1/4 cups). They turned out fine, though I would have preferred them a little less sweet. Same with a chocolate cake recipe I got from Martha Stewart Kids (don't knock it, it's a great cake). My question is: should I be substituting something else for the sugar I'm removing? What would make a good substitute?
Keep in mind, this is about sweetness, not calories, and I'm not looking for low-cal sweeteners to put in their place.
submitted by SoMuchLard to Baking [link] [comments]


2024.05.19 13:17 rmont28221 Mind games

How do you get past the mind games of losing weight? And not throwing in the towel. I had a normal meal yesterday from a restaurant and a piece of cake for my daughters bday and I’m up 1.5lbs I know I didn’t eat over 3500 calories to gain weight but it’s probably water weight but it’s so hard to see the scale go up when you have a meal you enjoy and you aren’t focused on counting calories.
submitted by rmont28221 to WeightLossAdvice [link] [comments]


2024.05.19 11:13 sub-nivean I can’t take this anymore

I’ve been struggling with this disorder since before I was even a teenager.
I’m nearing my 30s,
I. Can’t. Take this. Anymore.
I’ve done literally everything I can.
I’ve tried every diet when I was young, then every lifestyle change that was realistic for me. I became vegan for a year and a half and lost 80 pounds, gained it back, lost some again, gained back. And the past few years has been me constantly losing 10-30 pounds and gaining it back. I’m not vegan anymore, and don’t want to be. And I can’t muster up the energy to do it again anyway. But it wasn’t about the vegan food, it was my commitment and will power.
Now it’s worse. My eating disorder has seemingly gotten worse in some ways and better in others.
A few months ago I got a gym membership and was also reading “brain over binge” and my eating had never been more balanced in my life. No calorie counting (which I still believe is helpful, but I was happy I didn’t feel like I needed to do it) no restricting every single thing I ate, no off limit anything. Just adding healthier foods, eating adequately, and working out.
But then I got a cold, I was sick for two weeks and couldn’t go to the gym. Which spiraled me into eating fast food too often, gaining a ton of weight quickly, and giving up entirely.
Then I gained so much weight and kept trying to control it that I got so sick of myself because I binged an entire bag of Doritos and a whole box of donuts, for the first time in 12 years I actually chose to restrict myself entirely and only eat foods that helped my eating disorder and physical and mental illnesses.
5 days later, I started eating like shit again, shocker. And it’s been a few more days, and I’ve binged again now.
I CANT FUCKING TAKE IT ANYMORE!!!!!!!!!????!!!!!!! I’m sick to death of having no control over myself. I’m sick to death of the weight, the side effects of the food, spending any money I ever have on this. I spent 63 dollars in the past not even 24 hours on take out. I want to die. I give up.
Edit: also I ordered myself two small pizzas, a slurpy, donuts and candy all in the same night and when a family member came home I ate the food that was offered to me. Which was mozzarella sticks, chips, and a pretzel. Also cake and cookies. Which I ate some of each. I was already so full.
The other day when I binged and decided to restrict, it was also because the amount of food physically made my spine ache and pain medicine wouldn’t even take it away.
The food was pressing up against my FUCKING SPINE. I fucking hate myself and this disorder.
submitted by sub-nivean to BingeEatingDisorder [link] [comments]


2024.05.19 11:08 TakeMeToThePalace 40lbs lost

Hi all. So I think I’m one of the biggest people on here (Sw 467lbs). I have a lot to lose and it will be a long journey. I started 28th of March and I’m in week 8 I believe. I weigh daily to see what my body is doing. Sometimes it’s up, sometimes down sometimes it stays the same. It’s interesting to see the trend.
Today I have crossed the 40lbs lost milestone. I’m ecstatic and can’t quite believe it. I’ve never lost this much before. I don’t feel like I’m deprived and I’ve worked hard in staying within calories (1500 daily). As mentioned before I have had treats too, I’ve had 1 McDonald’s, 2 Nando’s, 1 takeaway , chocolate, cake, fizzy drinks. But all tracked and all in moderation and not consumed as how I would normally have.
I’ve not binged once. I have upped my steps from 2000 to 5000. Walking instead of driving short distances, parking further away or just walking to the park with the children.
My life is definitely improving, I am certainly healthier. My stamina when walking is great, my back doesn’t hurt when I walk anymore. Before I would need to take painkillers if I were to go out shopping or anything walking related. I’m seriously contemplating signing up to the gym to boost my cardio and start weights, but I don’t want to push myself too much too quick because that has been my downfall previously.
I am currently on 5mg and will stay on 5 in my next round. I just wanted to share my happiness. Give hope to those starting on their journey and especially to those with a large number to lose.
No one knows about the weight loss bar my husband and parents and no one else has mentioned the weight loss so it’s probably not as noticeable but I don’t care. I’m not doing this for them. I’m doing it for me and my future and to be with my kids as long as I can.
submitted by TakeMeToThePalace to mounjarouk [link] [comments]


2024.05.19 02:11 juanitasdiner Discover Chicago's Finest Steakhouses: A Culinary Odyssey

Chicago, renowned for its vibrant food scene, is home to some of the finest steakhouses in the United States. From the sizzle of a perfectly seared ribeye to the delicate marbling of a dry-aged New York strip, these establishments offer a symphony of flavors that cater to both traditionalists and modern epicureans. Join us as we explore the city’s top steakhouses, each offering a unique dining experience that showcases the best in beef.

Boeufhaus: A Modern Classic

A Blend of French and German Flavors

Boeufhaus, located in the Ukrainian Village, seamlessly combines French and German culinary traditions. Opened in 2015, this restaurant has quickly become a favorite among meat lovers. The menu is concise yet exceptional, featuring dry-aged New York strips and ribeyes that are meticulously prepared. Boeufhaus is also known for its superb lunch offerings, including deli sandwiches and the innovative short rib beignets. The intimate setting and attentive service make every visit a memorable experience.

Gibsons Bar & Steakhouse: A Quintessential Chicago Institution

Mammoth Cuts and Iconic Desserts

Gibsons Bar & Steakhouse is synonymous with Chicago dining. Established in 1989, Gibsons has built a reputation for serving mammoth cuts like the 48-ounce porterhouse and the 32-ounce tomahawk chop. With locations in the Gold Coast, Rosemont, and Oak Brook, Gibsons is accessible from various parts of the city. The restaurant also features grass-fed Australian beef and an impressive selection of seafood. A visit to Gibsons is incomplete without indulging in their famous chocolate cake, a decadent treat that perfectly caps off a meal.

Artango Bar & Steakhouse: A Taste of Buenos Aires in Chicago

South American Flair and Live Entertainment

Nestled in Lincoln Square, Artango Bar & Steakhouse transports diners to the vibrant streets of Buenos Aires. This Argentinian gem is celebrated for its grass-fed beef, including ojo de bife and short ribs, all served with traditional chimichurri or oyster-malbec sauce. Artango’s lively atmosphere is enhanced by live tango performances and 1920s-themed décor, making it a feast for the senses. Steak flights offer a fantastic way to sample multiple cuts, perfect for sharing or indulging in a variety of flavors.

Swift & Sons: Elegance and Innovation

A Contemporary Take on the Classic Steakhouse

Swift & Sons, located in the West Loop, is a creation of the Boka Restaurant Group. This upscale steakhouse reimagines traditional steakhouse dining with a modern twist. The menu features signature items like steak tartare, beef Wellington, and a chocolate trolley filled with assorted desserts. Swift & Sons is also known for its impeccable service and sophisticated ambiance, providing an ideal setting for both business dinners and special occasions.

Bavette’s Bar & Boeuf: French-inspired Sophistication

Timeless Elegance and Exceptional Beef

Bavette’s Bar & Boeuf offers a luxurious dining experience with a French flair. Situated in River North, this steakhouse is part of the Hogsalt Hospitality group. Bavette’s menu includes a 42-day dry-aged ribeye, complemented by classic sides and sauces like béarnaise. The restaurant’s sultry, dimly-lit atmosphere makes it a romantic choice for dinner dates or intimate gatherings. Bavette’s also features an extensive wine list and expertly crafted cocktails, enhancing the overall dining experience.

Maple & Ash: Decadence and Drama

A Steakhouse with a Flair for the Theatrical

Maple & Ash, located in the Gold Coast, is where opulence meets culinary excellence. This two-story establishment features an open kitchen, multiple bars, and an outdoor patio. The steaks, wet-aged for 28 days, can be topped with luxurious accompaniments such as burrata, foie gras, or black truffle-sautéed lobster. Maple & Ash’s dramatic décor and lively atmosphere make it a standout destination for those looking to celebrate in style.

Asador Bastian: Spanish-Inspired Delights

A Fusion of Spanish Tradition and Chicago Charm

Asador Bastian, found in River North, offers a unique take on the traditional steakhouse by infusing Spanish culinary elements. Created by Doug Psaltis and Hsing Chen, the menu features steaks with a distinctive al pastor-inspired fat, giving them a smoky, flavorful edge. The restaurant’s historic setting and exceptional wine list make it an ideal choice for celebrations and special occasions.
Chicago’s steakhouses are a testament to the city’s rich culinary heritage and its willingness to embrace innovation. Whether you’re in the mood for a classic porterhouse or an inventive take on beef, these establishments offer something for every palate. Each steakhouse on our list brings its own unique flair, ensuring that your dining experience will be nothing short of extraordinary.
submitted by juanitasdiner to u/juanitasdiner [link] [comments]


2024.05.19 01:42 bennyych I am at my wits end

I am at my wits end
First a disclaimer, sorry for the bad quality images 😅 I have been trying the CG method for a while now. While there are improvements, sometimes I just feel overwhelmed and like giving up. I have EXTREME tension damage after years of giving up on my hair and putting them in buns. I feel that lately my hair has been getting worse. Went from only roots being frizzy to my entire head being frizzy with the only exception being my ends and front pieces. Idk what to do anymore.
Routine for the first two pics: - SheaMoisture Coconut Oil Shampoo - SheaMoisture Jamaican Black Castor Oil Leave-In - SheaMoisture Coconut Oil Conditioner (comb with a denman brush) - SheaMoisture Coconut and Hibiscus Curl Cream on wet hair parted into sections, comb with Denman - ECO Gel Argan Oil, finger coiled - Used a diffuser to fully dry. This was my hair on day one. Pictures taken about a month ago
Routine for last two pics: - SheaMoisture Coconut Oil Shampoo - SheaMoisture Coconut Oil Conditioner (comb with a denman brush) - Cake Curl Defining Cream on wet hair parted into sections, combed with Denman brush. - TreSemme mousse, finger raked through. - Let partly airdry (like 25% dried) then diffuse. Scrunched after. This is my hair currently. Not sure why my hair looks extremely short and not voluminous this time lol
My biggest issue is the insane frizz. I’m not in a particularly humid area (Los Angeles) but I rlly don’t know what to do! Help is greatly appreciated.
submitted by bennyych to curlyhair [link] [comments]


2024.05.18 21:13 somemojointhisjojo Calories in carrot cake pancake

Didn’t have the butter on the side, but had the cream cheese spread on top and half the syrup
submitted by somemojointhisjojo to caloriecount [link] [comments]


2024.05.18 20:36 CoolandAverageGuy cat that hates Mondays and loves lasagna

strength:
Durability:
Things I really like but also hate King Kong canonically exists in Garfield’s world So do monsters And aliens
submitted by CoolandAverageGuy to welovefeats [link] [comments]


2024.05.18 20:23 JazzBiscuit369 Gaining weight on calorie deficit

36/F who loves dessert, happy hour, and exercises 45 mins a day at least 3x a week. I bought one of those scales that tells you your body fat percentage and water, etc. just because I am so confused.
I was three pounds away from my goal weight, after a bad cold. During this time, I didn’t eat sugar or alcohol (I eat cake and drink wine every day). I also wasn’t hungry, so just ate cabbage soup and a bite of bread to sustain myself.
I felt awesome. I felt lighter and faster, I wasn’t bloated and I had more energy and could think clearly at work. So I tried to maintain this with calorie deficit and have gained even more than I weighed before.
Do I really need to starve myself to feel “good”? I would resign myself to the “this is probably just the weight my body wants to be” besides the fact that I felt amazing when I was at my leanest.
submitted by JazzBiscuit369 to loseit [link] [comments]


2024.05.18 20:03 rezghenth Cake or Dice opening

Went along to the grand reopening of cake or dice today. Place was packed when I got there but found a seat not long after.
Cakes still all brilliant (but enough calories to fill MyFitnessPal for the day 😂)
I really like the new layout too. Much easier to navigate.
They have toilets now!
Full menu not available for the first weekend but I imagine it’ll be up and running soon.
Closed Mondays / Tuesdays.
Huge selection of board games still, good amount of spaces to play. We played Between Two Cities, good fun.
Prices very reasonable, they do kids meals too.
They’re open tomorrow too, would recommend popping in and checking it out!
submitted by rezghenth to dundee [link] [comments]


2024.05.18 19:25 Zealousideal-One6643 650 Cal / 52g Protein Angel Food Cake Recipe

By popular demand (and about a week late) here is the recipe I followed to make an entire cake, complete with frosting, only 650 calories with 52 grams of protein (You can add berries, but that will obviously increase the calories). I simply followed these two recipes with some substitutions and sweetness modifications (because I didn't enjoy the cake as sweet as the original recipe).

Angel Food Cake Recipe

Ingredients

Instructions

  1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
  2. In a food processor or blender, pulse the monkfruit until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until monkfruit/flousalt mixture is aerated and light.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of monkfruit you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract, then beat just until incorporated.
  4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
  5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  6. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
  2. Tools (for convenience if you have them) a. Blender or Food Processor b. Electric Mixer (handheld or stand) c. Egg separator (Idk what this is) d. Rubber Spatula e. Tube Pan (required according to the recipe, see notes) f. Cooling rack
  3. Sugar (monkfruit): In this recipe, you use granulated sugar and pulse it in a food processor to make superfine sugar. If you have superfine sugar or caster sugar, use that. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3.
  4. I strongly recommend using fresh real egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. With the extra yolks, make lemon curd or other egg yolk recipes.
  5. Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a Bundt pan. Angel food cake’s structure and stability requires the tube pan’s particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy. If your pan has feet, no need to use a wire rack. Whether your tube pan has feet or not, cool the cake upside down as directed in step 5.

Meringue Frosting

Ingredients

Instructions

  1. Place egg whites, monkfruit, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
  2. Whisk constantly until monkfruit is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any granules. If using a thermometer, the temperature should read 160°F (71°C).
  3. Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
  4. Spread onto cake! Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler– it will melt.)
  5. Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it’s best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.
submitted by Zealousideal-One6643 to 1200isplenty [link] [comments]


http://swiebodzin.info