Cake Smash

Cake Smash Welcome to our sweet world of cakes. Follow our page for deliciously satisfying cake moments.

We are creating satisfying cake smashing video and cake cutting videos designed to relaxation, entertain and bring joy to cake lovers everywhere in the world.

04/23/2026

🥑 Avocado Cake (Soft & Moist)

Ingredients

* 2 ripe avocados (well mashed)
* 1 cup sugar
* 2 eggs
* ½ cup vegetable oil (or melted butter)
* 1 tsp vanilla extract
* 1½ cups all-purpose flour
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ½ cup milk

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Method

1. Prep
* Preheat oven to 180°C
* Grease and line a cake tin
2. Make avocado base
* Mash avocados until smooth (no lumps)
* Mix with sugar until creamy
3. Wet ingredients
* Add eggs one at a time, mix well
* Add oil and vanilla, mix until smooth
4. Dry mix
* In another bowl, sift flour, baking powder, baking soda, and salt
5. Combine
* Add dry ingredients into wet mixture gradually
* Add milk and mix gently (don’t overmix)
6. Bake
* Pour into cake tin
* Bake for 35–45 minutes
* Check with a toothpick (should come out clean)
7. Cool & serve
* Let it cool before slicing

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Optional Add-ons

* Add lemon zest for freshness
* Add chocolate chips for richer taste
* Top with cream cheese frosting or simple whipped cream

゚viralシ

04/22/2026

🍊 Orange Cream Cake

1. Sponge Cake Base

Ingredients:

* 4 eggs (room temperature)
* 120g sugar
* 120g all-purpose flour
* 1 tsp baking powder
* 40ml fresh orange juice
* 1 tbsp orange zest
* 40ml vegetable oil
* 1 tsp vanilla

Method:

1. Preheat oven to 170°C. Grease and line a cake tin.
2. Beat eggs + sugar until thick, pale, and ribbon stage.
3. Fold in sifted flour + baking powder gently.
4. Add orange juice, zest, oil, and vanilla. Fold carefully (don’t deflate).
5. Pour into tin and bake 25–30 minutes.
6. Cool completely before cutting.

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2. Orange Syrup (for moistening)

Ingredients:

* 100ml orange juice
* 2 tbsp sugar

Method:

* Heat until sugar dissolves. Cool.

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3. Orange Cream Filling

Ingredients:

* 250ml whipping cream (chilled)
* 3 tbsp icing sugar
* 2 tbsp orange juice
* 1 tsp orange zest

Method:

1. Whip cream to soft peaks.
2. Add icing sugar, then orange juice + zest.
3. Whip to medium peaks (not too stiff).

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4. Assembly

1. Slice cake into 2–3 layers.
2. Brush each layer with orange syrup.
3. Spread orange cream evenly.
4. Stack layers and cover entire cake with cream.
5. Chill 1–2 hours before serving.

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5. Garnish Ideas (professional touch)

* Orange slices or candied peel
* White chocolate shavings
* Light zest dusting

04/06/2026

Get lost in the magic of colors
Watch every stroke bring this picture to life in the most satistying way... so calming, so addictive
Sit back, relax, and enjoy the vibes Don't blink... your favorite part might be next 👀

04/05/2026

Prep & Details

• Prep time: 20 mins
• Bake time: 45–55 mins
• Temperature: 170°C (340°F)
• Pan: 8-inch round cake tin

Ingredients

For the Cake:

• 250g Unsalted butter (softened at room temperature)
• 200g Granulated sugar (fine)
• 4 Large eggs (room temperature)
• 250g All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 60ml Full-fat milk
• 1 tsp Vanilla extract

For the Buttercream Frosting:

• 150g Softened butter
• 300g Powdered sugar (sifted)
• 1–2 tbsp Milk or heavy cream
• Fresh berries (for garnish)

Instructions

1. Cream the Base: In a large bowl, beat the softened butter and sugar together until the mixture is pale, light, and fluffy. This step is crucial for a soft texture.
2. Incorporate Eggs: Add eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of your measured flour.
3. Dry & Wet Fold: Sift the flour, baking powder, and salt together. Gently fold half of the dry ingredients into the butter mixture, followed by the milk and vanilla, then the remaining flour. Do not overmix.
4. Bake: Pour the batter into a greased and lined tin. Bake at 170°C for 45–55 minutes, or until a skewer inserted into the center comes out clean.
5. Cool: Let the cake sit in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. Frost: Whip the frosting ingredients together until smooth. Spread generously over the cooled cake and top with fresh raspberries and blueberries as seen in the image.

Pro Tips for Success

• Room Temp Matters: Ensure your eggs and milk aren't cold; otherwise, the butter will seize, and the cake won't rise evenly.
• Sifting: Always sift your flour and powdered sugar to avoid lumps and ensure a professional, smooth finish.

゚viralシ

03/23/2026

🍌 Banana Swiss Roll Recipe

🔹 Ingredients

For the sponge:
• Eggs – 4 (room temperature)
• Sugar – 100g
• All-purpose flour – 100g
• Ripe bananas – 2 (well mashed)
• Baking powder – 1 tsp
• Vanilla essence – 1 tsp
• Salt – a pinch

For the filling:
• Fresh cream – 200ml (chilled)
• Icing sugar – 2 tbsp
• Vanilla essence – ½ tsp
• Optional: sliced banana or a little honey

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🔹 Method

1. Prepare the batter
1. Preheat oven to 180°C.
2. Line a rectangular tray (Swiss roll tray) with parchment paper.
3. Beat eggs + sugar until thick, pale, and fluffy (ribbon stage).
4. Add mashed banana + vanilla, mix gently.
5. Sift flour + baking powder + salt.
6. Fold into egg mixture carefully (do NOT overmix – keep air inside).

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2. Bake
1. Pour batter into tray and spread evenly (thin layer).
2. Bake for 10–12 minutes until lightly golden and springy.

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3. Roll while warm (critical step)
1. Turn cake onto a clean towel dusted with icing sugar.
2. Remove parchment paper.
3. Roll the cake gently with the towel while still warm.
4. Let it cool in rolled shape (prevents cracking).

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4. Prepare filling
• Whip cream + icing sugar + vanilla until soft peaks.

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5. Assemble
1. Carefully unroll the cooled sponge.
2. Spread whipped cream evenly.
3. Add banana slices if needed.
4. Roll back tightly (without towel).

⸻

6. Finish
• Chill for 30–60 minutes before slicing.
• Dust with icing sugar or drizzle with honey for presentation.

03/22/2026

Strawberry Lava Cake 🍓 🍰

🔹 Ingredients (for 2–3 cakes)
• 100g white chocolate
• 80g butter
• 2 eggs
• 2 tbsp sugar
• 2 tbsp flour
• 3–4 tbsp strawberry jam (or fresh strawberry puree)
• ½ tsp vanilla extract (optional)
• Pinch of salt

⸻

🔹 Preparation Steps

1. Melt chocolate & butter
• Melt the white chocolate and butter together (double boiler or microwave).
• Mix until smooth.

2. Prepare egg mixture
• In another bowl, whisk eggs + sugar until slightly fluffy.
• Add vanilla and a pinch of salt.

3. Combine
• Pour melted chocolate mixture into the egg mix.
• Gently mix.
• Add flour and fold until smooth batter forms.

4. Fill molds
• Grease small ramekins or cups.
• Pour batter halfway.
• Add 1 spoon of strawberry jam in the center.
• Cover with more batter.

5. Bake
• Preheat oven to 180°C.
• Bake for 10–12 minutes.
• Edges should be firm, center soft.

Jello Poke Cake:Ingredients • 1 box White or Yellow Cake Mix (plus eggs, oil, and water as required by the box)• 1 packa...
03/21/2026

Jello Poke Cake:
Ingredients
• 1 box White or Yellow Cake Mix (plus eggs, oil, and water as required by the box)
• 1 package (3 oz) Fruit-flavored Jello (Strawberry, Orange, or Lime work great)
• 1 cup Boiling Water
• ½ cup Cold Water
• 8 oz Whipped Topping (like Cool Whip), thawed
• Fresh Fruit for garnish (optional)

Instructions
1. Bake the Cake: Prepare the cake mix according to the box instructions in a 9x13 inch pan. Once finished, let it cool for about 15–20 minutes (it should still be slightly warm).
2. Poke Holes: Using the handle of a wooden spoon or a large fork, poke holes all over the top of the cake, spaced about an inch apart. Ensure you poke about halfway down into the cake.
3. Prepare the Jello: In a small bowl, dissolve the Jello powder in 1 cup of boiling water. Stir until completely dissolved, then stir in ½ cup of cold water.
4. The Pour: Carefully pour the liquid Jello over the cake, making sure it gets into all the holes.
5. Chill: Cover the cake and refrigerate for at least 3 to 4 hours (or overnight) to let the Jello set and the flavors soak in.
6. Top and Serve: Spread the whipped topping evenly over the cake before serving. Add fresh berries or sprinkles if you want an extra pop of color.
Flavor Combinations to Try
• Strawberry Fields: White cake with Strawberry Jello and sliced fresh strawberries on top.
• Tropical Lime: Yellow cake with Lime Jello and a garnish of lime zest.
• Orange Creamsicle: White cake with Orange Jello and a drop of vanilla extract in the whipped topping.

Basic Homemade Yogurt (Plain – Works Anywhere)This is the easiest everyday method. Use whole milk for creamier results.I...
03/19/2026

Basic Homemade Yogurt (Plain – Works Anywhere)
This is the easiest everyday method. Use whole milk for creamier results.

Ingredients (for ~1 liter):
• 1 liter fresh milk (whole or 2% – buffalo milk if available for extra richness)
• 2–3 tablespoons plain yogurt with live active cultures (as starter – store-bought works; save some from each batch for next time)

Steps:
1. Heat the milk in a pot over medium heat, stirring occasionally, until it almost boils (small bubbles at edges, ~82–93°C or 180–200°F). This thickens it and kills bad bacteria. Simmer gently 5–10 minutes if you want it thicker.
2. Let it cool to warm (finger stays comfortable 10–15 seconds, ~43–46°C or 110–115°F). Speed up by placing pot in cold water.
3. In a small bowl, mix the starter yogurt with a little warm milk to make it smooth, then stir into the full pot of milk.
4. Pour into clean jars or a pot. Keep warm for 6–12 hours (longer = tangier):
• Wrap in a thick towel/blanket.
• Place in oven with light on (or near a warm spot).
• Use a thermos or cooler with hot water bottles.
5. Once set like soft custard (maybe some whey on top – normal), refrigerate 4–6 hours to firm up.

03/18/2026

Ingredients (Serves 8-10, in a medium rectangular dish or loaf pan)
• 2-3 packets Marie biscuits (about 200-300g total; plain sweet biscuits work best)
• 1½-2 cups milk (for dipping the biscuits; add a bit of instant coffee or vanilla if you like for flavor)
• For the chocolate layer/spread:
• 200-250g unsalted butter, softened at room temperature
• 300-400g icing sugar (powdered sugar; adjust to taste/sweetness)
• 4-5 Tbsp cocoa powder (unsweetened; more for deeper chocolate flavor)
• 1 tsp vanilla extract (optional)
• Optional extras: 2-3 Tbsp milk or cream if too thick; chopped roasted cashews or nuts for garnish/topping
Easy Method (No-Bake)
1. Prepare the chocolate buttercream: In a bowl, beat the softened butter with a whisk or electric mixer until creamy and pale (about 2-3 minutes).�Gradually add the sifted icing sugar and cocoa powder (mix them together first to avoid lumps). Beat until smooth and fluffy.�Add vanilla and a splash of milk if it’s too stiff — it should be spreadable like thick frosting.
2. Dip the biscuits: Pour milk into a shallow bowl. Quickly dip each biscuit in the milk (1-2 seconds per side — don’t soak too long or they’ll fall apart). Layer them in the bottom of your dish (glass or plastic rectangle works great) to form a single even layer. Break biscuits to fit if needed.
3. Layer it up: Spread a generous layer of the chocolate buttercream over the biscuits.�Repeat: Dip more biscuits in milk, layer them on top, then spread more chocolate.�Aim for 3-4 layers of biscuits (ending with a chocolate layer on top). Press gently to compact.
4. Finish and chill: Smooth the top layer nicely. Garnish with chopped roasted cashews, grated chocolate, or cocoa powder if you like.�Cover and refrigerate for at least 4-6 hours (overnight is best) so the biscuits soften and flavors meld — it becomes sliceable like a cake.
5. Serve: Slice into squares or rectangles. It’s rich, creamy, and chocolatey with a soft, cake-like texture from the softened biscuits.

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