Lunchbox cake is happiness in a box. While finding joy in the little things is the goal for most of us, dessert-lovers can indeed find it in this adorable Korean dessert. Often decorated with dreamy embellishments, this eye-catching confection has been flooding Pinterest and Instagram feeds lately. Be it for a casual picnic or a little celebration, and it will surely sweeten up your day.
Read on to learn everything you need to know about this joyful yet straightforward Korean delicacy. With our easy chocolate lunchbox cake recipe, you will have no frets on preparing this at home.
This Korean 'bento' dessert is a petite-sized dessert packaged in takeout boxes.We found that Korean cafes and bakeries first popularised it. They are known for their pretty delicacies and minimalist aesthetic.
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K-pop fans have also popularised it worldwide by making it a thing to celebrate special events with the dessert. Due to that, it is now a top-seller that has saved many local bakers during the pandemic.
Living up to its name, it is bento-sized. The most common Korean lunchbox cake size is 4 inches, weighing about 350 grams. However, they are also available in bigger sizes, such as 6 inches and 8 inches.
The Korean lunch box cake box and container adds charm to the appeal. Whether your dessert is classic circular-shaped or heart-shaped, it will be nestled in a clamshell takeout container. Despite the fancy decorations on the treat, the simple container gives a more minimalistic vibe.
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The edible piece of art is beautiful inside out. Not only it is pleasing to the eyes, but the palates as well! Under the extravagant decorations and frosting is where you'll find the mouth-watering cream-filled moist cake.
A serving of this adorable treat contains about 350 calories. So, despite it being small like other Asian snacks, e.g. Chinese mooncakes, don't be fooled. It packs a punch!
A Korean sweet snack is often either vanilla or chocolate flavoured. These are the go-to flavours as they often complement the taste of the frosting. However, it can also come in other flavours, including more extravagant ones such as lemon, Biscoff and matcha. Since it is customisable, you can come up with any flavour for this confection.
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The variety of flavours indeed makes it higher in demand. And we know it can be hard to secure an order due to limited slots. Therefore, we've provided an easy chocolate lunchbox cake recipe in this post so you can bake one on your own!
When it comes to frosting, you can choose to make either whipped cream or buttercream. These two options are the most popular ones out there.
However, buttercream is the most preferred as it does not require refrigeration like whipped cream. Buttercream also has a smooth and creamy texture, whereas whipped cream is delicate and airy.
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This is an easy recipe for chocolate lunchbox cake that you can make at home. It is ideal for small portions yet enough to satiate your cravings. This recipe makes up 3 whole mini cakes with chocolate bases topped with buttercream frosting.
Calories: 385 kcal Carbohydrates: 50 g Protein: 1 g Fat: 21 g Saturated Fat: 8 g Trans Fat: 2 g Cholesterol: 23 mg Sodium: 22 mg Potassium: 25 mg Sugar: 47 g Vitamin A: 267 IU Calcium: 19 mg
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.
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We were inspired by Mallis Home Youtube channel's video recipe on how she made this dish. After making the base, she prepared three different types of frosting that all looked beautiful. They all look darling and delicious! We highly recommend you check the video recipe to see how they make them from scratch.
How did your frosty and sweet dessert turn out? Share with your lovely home masterpieces by posting a photo and tagging us on Instagram at @!
Have you heard of Honey Toast? They are the next dessert craze from Japan and Korea that has captivated home bakers across the globe. Check out our recipe on how to make them at home!This fresh fruit cake is bursting with sweet, juicy seasonal fruit. It's made with fluffy whipped cream, layers of soft Genoise cake, and any fruit of your choice! This cake is just like the beautiful Asian fruit cakes sold in Korean, Chinese, and Japanese bakeries.
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This fresh fruit cake is popular in Asian countries and is commonly sold in Korean, Chinese, Taiwanese, and Japanese bakeries all over the world. If you visit any Korean or Taiwanese bakery like Tous Les Jours, Paris Baguette, or 85 degrees, you'll see beautifully decorated fresh fruit cakes showcasing amazing decorating techniques.
For this easy home cook version, I kept the decorating simple and let the vibrant, colorful fruit be the main feature of the cake.
Brush the bottom cake layer with cake syrup, then apply a thin layer of whipped cream. Next, top with strawberry slices and apply another thin layer of whipped cream. Top with the next cake layer and repeat these steps.
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This fresh fruit cake is bursting with sweet, juicy seasonal fruit. It's made with fluffy whipped cream, layers of soft sponge cake, and any fruit of your choice! This cake is just like the beautiful Asian fruit cakes sold in Korean, Chinese, and Japanese bakeries.
I highly recommend using a kitchen scale and the metric measurements provided for the best results. Click on Metric under the ingredients list to access gram measurements.
Calories: 437 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 27 g | Saturated Fat: 16 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 156 mg | Sodium: 141 mg | Potassium: 125 mg | Fiber: 1 g | Sugar: 32 g | Vitamin A: 1088 IU | Vitamin C: 1 mg | Calcium: 58 mg | Iron: 1 mg
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Tried this recipe? Let us know how it was and give it a 5 star rating! Tag @ to show off your creations! I love seeing your photos!This Asian bakery style birthday cake has soft and fluffy layers of cake wrapped in light whipped cream frosting which is then studded with plenty of fresh fruit. It’s the perfect cake for those who don’t have a huge sweet tooth but still want to enjoy a nice dessert. It’s subtle sweet layers are a lovely platform for the airy frosting and both the citrus within the cake paired with the fresh fruit on top provide a bright contrast and really help this cake sparkle.
This is the cake you see quite often in Asian bakeries, glistening in all of its glory behind the case, alluring you to take it home. You know what waits for you is the most light-as-air cake that melts in your mouth. It’s my favorite kind of cake to have when there’s something to celebrate but it’s so good that often, I’ll try and pluck out something from obscurity to highlight because this cake is just that good. If you’ve never had it, it’s not quite like an angel food cake or a sponge cake. It’s a chiffon cake since it contains both a leavening agent, not solely relying on beaten egg whites as well as a liquid oil as in the case here, grapeseed . The key to unlocking a chiffon cake that is as light as a feather is to gently fold in properly beaten egg whites that have reached stiff peaks meaning that when the beater is pulled up, the points of the egg whites stand tall and firm, not bending over. I show you precisely what stage you want the egg whites at in the video as well. A generous spread of stabilized whipped cream frosting and a crown of beautiful berries is all you need to finish this cake off. The stabilized whipped cream is a great choice here as it won’t make your cake soggy. I like to use unflavored, grass fed gelatinwhich is also what I use for my homemade gummy bears.
Aside from my Japanese cotton cheesecake, this is one of my all time favorite cakes and I hope you’ll try it. You won’t regret it!
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