The Most EPIC SNICKERS CAKE Recipe Step-By-Step | Cupcake Jemma | Cake Ideas | baking ideas

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The Most EPIC SNICKERS CAKE Recipe Step-By-Step | Cupcake Jemma

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Cake Ideas

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A lot of you ask me why I am so happy to give away our C&D Bakery recipes…I dunno, I’m just nice I guess! And it would be selfish to keep these amazing treats all to ourselves, especially when many of you live so far away that popping to the shop just isn’t an option! All I ask it that you take lots of pics and tag me in them on Instagram (@cupcakejemma) so I can see you handiwork. Now…are you ready for the most awesome cake EVER? This is the amazing Snickers Cake!

Recipe:
For the Peanut Sponge…
315g soft unsalted butter
315g caster sugar
125g peanut butter
5 large eggs
315g self raising flour
pinch of salt
4 tbsp milk

For the chocolate sponge…
290g plain flour
310g caster sugar
55g cocoa powder
3/4 tsp of bicarbonate of soda
1/4 tsp salt
3 large eggs
200ml cold coffee/water
200g buttermilk
175ml vegetable oil

For the caramel….
200g caster sugar
120ml water
245g double cream
1 tsp vanilla

For the peanut nougat…
60g butter
225g caster sugar
70ml evaporated milk
240g marshmallow fluff
1/2 tsp vanilla
75g peanut butter
150g chopped salted peanuts

For the peanut buttercream
150g soft unsalted butter
80g peanut butter
340g icing sugar, sifted
3-4 tbsp milk

For the ganache…
300g 50% dark chocolate
150g unsalted butter
150g double cream

Extra peanuts for sprinkling!

—–
MERCH MERCH MERCH!:
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39 Comments

  1. Neveen Abu Hantash says:

    Please tell me If we don’t have marshmallows fluff what can replace with

  2. nida aly says:

    You are absolutely amazing!!! I an aiming to make this on mine or my hubby's birthday ! How cool would it be if I do πŸ˜ƒπŸ˜ƒπŸ˜ƒ thank you Jemma for this lovely tutorial!! β™₯️β™₯️β™₯️πŸ₯§

  3. Jen Umali says:

    πŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒπŸ™Œ

  4. ugroove2this1 says:

    Is plain flour the same as all purpose flour?

  5. Ed's Delish Foods says:

    Hello cupcakejemma. For the cake do I need it to put it in the fridge first before cutting it. I'm living in a tropical country. Thanks

  6. Ed's Delish Foods says:

    Hello cupcakejemma. For the cake do I need it to put it in the fridge first before cutting it. I'm living in a tropical country. Thanks

  7. Lovel Squirrel says:

    But this not sponge cake as you mention .isnt that creaming method ?

  8. Mia Schu says:

    Lovely Marathon cake (showing my age!) I don't like the look of the nougat, but everything else is delish πŸ™‚

  9. zahra Adel says:

    Amazing and lovely, I really love your recipes πŸ’• all the best always 😘

  10. Rohan Ambetkar says:

    Can we use Same ganache to use as a filling and frosting too ??
    I mean to say it will be going to become hard like ganache of cream & cho.

  11. Katy Hill says:

    Where do you get your cake board from please? Trying to find a sturdy resuable one! @cupcakejemma

  12. TINA ARABIA says:

    It looks so yummy πŸ˜‹ and delicious, but it’s tooo much work. Sorry I pass 😒 unless someone can do it on my behalf and invite me πŸ€—

  13. Faraz Ashraf says:

    Hello! Gemma
    How u made white nougat? When i was making this my butter sugar and condence milk mixture became like carmel and its colour was dark brown and when i put my white marshmallow in it. It became dark brown not white why it was happened what did i do wrong to this recipe plz reply?πŸ₯Ί

  14. Hema Chandan says:

    What is evopareted milk….Is this condense milk….???πŸ€”

  15. Audri Barthel says:

    WOW. JUST WOW!

  16. amanda fuller says:

    😍

  17. Denise McCarroll says:

    Can I have the chocolate cake recipe please xx

  18. B l u e B e r r y's says:

    πŸ˜„πŸ˜„πŸ˜„πŸ˜„πŸ˜„πŸ˜„πŸ˜„

  19. Heather Candlish says:

    Hi Gemma why do you use a different ratio of butter:chocolate:cream in this recipe compared to your devils food cake recipe? Will the textures both me different? This one slightly firmer than the other?

  20. Subashri says:

    Can you give me a substitute for double cream jemma

  21. Redsquare says:

    My ganache is taking a while to set… how long is it supposed to take?

  22. TikTokQueen says:

    you are so inspiring to me

  23. Gregor Samsa says:

    Why not use cake strips for taller, flatter, more consistently cooked cakes with no trimming needed?

  24. Lee says:

    after this video, being all guilty and thinking about all the cake i ate my whole life

  25. Aliplayz99 says:

    Wait can anybody tell me if this is dantdms wife?

  26. Fatemeh Besharati says:

    A very hard working delicious cake. πŸ’–πŸ’–πŸ°yummmmy

  27. Kasia Gomola says:

    I’m in the process of making this! There is no marshmallow fluff available in the stores in my country, so I had to DIY it using golden syrup (also had to make it myself), sugar, water and egg whites – it turned out so good!!! As I’m writing this, the chocolate sponge is sitting in the oven… Super excited to assemble and gift it to my boyfriend for his birthday this Sunday πŸ₯° Will update ya’ll how it was! But I’m sure it’ll be amazing… if I don’t mess it up lol

  28. vichkovski says:

    R u getting tattoo removals?

  29. EyeCandyCrew1 says:

    I would love to make this cake but is there anyway of putting a white ganache on the outside and would it be the same concept with the butter

  30. ajda miklavčič says:

    Hi Jemma! Loving your recipies and videos, you and all your baker friends are fun to watch and very educational. I was wondering if it is possible to make a white chocolate ganache buttercream like you did the dark one in this video? What would be the ratio ? Thanks so much***

  31. mmako manyatja says:

    Thank you Gemma

  32. TheRibShack says:

    Absolutely delicious……my new favourite cake πŸ˜‹

  33. EyeCandyCrew1 says:

    How would the ratio of ingredients go for 8 times 8” cakes.

  34. LYNDA TURNER says:

    Love your channel. I know you're seriously busy therefore not sure if you'll respond. My stand mixer is more or less like the Aucma. Like the one your friend used in the demo vid. Similar not exact. I've been watching You! You are a baker to die for. I'd love a baking kitchen supplied like your studio. Although I'm now an Empty Nester, I became a neighborhood KOOL AIDE MOM. I'll bake n cook till death do us part but we'd be small Orcas if we ate all I prepare. So, I did prefer the balloon wisk shape n size in the Kenmore even though I'd turn it up a smidge. I did see you use the mixer in one of your vids. I dont care for how most stand mixers leave ingredients in bowl bottom and some, like mine are narrow and I've dumped more flour on counter hurrying or impatience. Does the lever action on your mixer really manage that? I'll purchase a new, better stand mixer very soon. I'd love your opinion. I do cook as well as bake so I need the attachment capabilities. Hoping you respond. New stubby and lovin your vids.Big Sky Country, Montana, USA

  35. Kishan Bhatia says:

    could we do it without the nougat? or would it b bad

  36. Anna Keo says:

    I like how you keep in mind that some of us may not have the equipments that you have so you give us an alternative solution. You kno something about that life i bet❀with much love & respect from upstate n.y

  37. Nandini Thakkar says:

    Hi Gemma
    Love your videos and since I've been viewing them I realised I have been doing things wrong!
    I learnt so much from you and Thankyou so much!❀❀

  38. kevs EPIC says:

    Some people do be saying there gonna make it while me being jealous b'coz I don't have money to make it…πŸ˜”

  39. charmaine charles says:

    A very wonderful cake jemma. πŸ‘πŸ‘πŸ‘πŸ‘πŸ’―

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