Crispy cake recipe

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Mars Bar Cake is without a doubt a retro children’s party classic – it’s ridiculously simple to make and absolutely no-one can resist it! #marsbarcake #marsbarcrispycake #marsbarslice #nobakeslice #nobaketraybakerecipe #marsbar Marsbar Slice, Mars Bar Cake Recipe, Crispy Cake Recipe, Mars Cake, No Bake Traybake Recipes Fridge Cake, Marsbar Slice Recipes, Mars Bar Slice Recipe, Crispy Cakes, Mars Bar Crispy Cake Recipe

Mars Bar Cake is without a doubt a retro children’s party classic – it’s ridiculously simple to make and absolutely no-one can resist it! #marsbarcake #marsbarcrispycake #marsbarslice #nobakeslice #nobaketraybakerecipe #marsbar

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Isabelle Boizis on Instagram: "A cake with a layer of crunch is a cake that will be more addictive than any “crunch-free” cake. Fact. In fact, it’s a basic rule of Patisserie. Any “Gateau” (or as we call them in French “Entremets”) follows the simple rule of three textures: Soft (usually some sort of sponge), Creamy (mousse, inserts, curds, etc) and a layer of crunch. Crunch will be the consolidation of the other two, the one that will bring the added “je ne sais quoi” to a cake! That’s why this is my “Patisserie tip” of the day. My personal favourite way of adding “crunch” to a cake is by making some simple crumble, and then roughly mixing it with nuts. But once this is added to the cake, the overall moisture of the cake will - without fail - turn your crunch into a soggy layer. The Red Velvet Crunch Cake, Selling Slices Of Cake, Cookie Butter Crunch Cake, Cake With Texture, Crunch Cake Filling, Cake Crunch Layer, Crunchy Layer For Cake, Unique Cake Fillings, Cake Fillers Recipes

Isabelle Boizis on Instagram: "A cake with a layer of crunch is a cake that will be more addictive than any “crunch-free” cake. Fact. In fact, it’s a basic rule of Patisserie. Any “Gateau” (or as we call them in French “Entremets”) follows the simple rule of three textures: Soft (usually some sort of sponge), Creamy (mousse, inserts, curds, etc) and a layer of crunch. Crunch will be the consolidation of the other two, the one that will bring the added “je ne sais quoi” to a cake! That’s why…

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