O MARAVILHOSO BOLO DE FEIRA - DOIS AMORES - GANHE DINHEIRO COM A CONFEITARIA!

Want to learn how to make a delicious fair cake today It's a product that sells all year round no special dates needed so you can invest with confidence It's a hit Look at this amazing cake—awesome isn't it And you can learn it right now Come with me I'll teach you myself How are you all doing I hope so My name is Fátima Barros and on this channel I share cake recipes with you Desserts and savory snacks And if you like this kind of content and haven't subscribed yet please subscribe Enjoy and leave that like to help strengthen the channel and also share this video with your friends and family And now folks let's get to our little recipe We're making a fair cake and not just any cake—this is a huge one made right here in this Here is a box measuring 30 cm in length 30 cm in width and 10 cm in height This is a method that's becoming very popular for fair cakes because it greatly simplifies the selling process The front panel is removable making it easy to slice Now let's prepare the cake batter I'll use the pan itself to mix it in But since it has these recesses the filling might leak out So I'm going to line my pan with parchment paper If you prefer you can bake your dough in a standard 30 cm by 30 cm pan Then assemble the cake in the pan with the removable front For the cake batter I added nine large eggs into the mixer bowl I'll add 3 cups of sugar My mug holds 250 ml but remember milliliters are not the same as grams So for those who prefer the recipe by weight I’ve noted the measurements in both cups and grams in the video description Beat the eggs and sugar until they become a light pale and airy cream Usually takes 8 to 10 minutes While the eggs and sugar are beating I'll put a tablespoon and a half of margarine in this little pan I'm using unsalted margarine It can also be butter but with margarine the dough becomes fluffier and lighter I'll also add one and a half cups of milk to the mixture and heat it over the stove until it's nice and hot and the butter has melted completely It doesn't need to boil but it must be nice and warm I let it beat for about 8 minutes and this is the resulting cream Now we won't be using the mixer anymore I also have the milk nice and warm with the margarine and now I'm going to add the wheat flour We'll need 3 cups I'll sift it through placing one cup here and gently pulling with delicate motions From the bottom up I'll incorporate the flour Now I'll add the second cup always folding gently with delicate motions Pulling it up from the bottom At this point I'm adding a bit of milk with margarine here I'm going to add half of it here I'm going to mix it Now I'll add the third cup of flour mix it and then I'll add the chocolate In powder form I'll use half a cup of 50% coa chocolate powder I'll sift it through a sieve I'll go ahead and add the yeast—two tablespoons So here I'm measuring using the lid since it's equivalent to a tablespoon I'm adding the second spoonful here I fold in the chocolate and baking powder then add the remaining milk with the margarine Now just wrap it tightly I'm finished wrapping it I'll now use a spatula to smooth the sides and the bottom of the bowl completely Add any leftover dry ingredient clinging to here into the bowl And look at the quality of this dough I then lined the entire pan with parchment paper placed the dough in and while I was doing so While preparing the dough I turned on the oven to preheat to 180 degrees Now I'm going to bake it I'll use the same 180-degree temperature I set earlier The oven is preheating and since it's a large tall dough it takes a little longer in the oven Here my cake usually bakes for about an hour But keep an eye on yours as baking times can vary between ovens While the cake is baking I'll prepare the syrup to moisten it I'll put 500 ml of water in the pot and add 5 tablespoons of sugar If you prefer a sweeter syrup you can add a bit more sugar I like to make it with this ratio One tablespoon of sugar for every 100 ml of water I'll bring it to a boil Once it starts boiling I let it simmer for one more minute then turn it off I've taken my syrup off the stove now I'll wait for it to cool before pouring it into the bismaga I've already prepared the exact amount of syrup needed for my cake I always like to weigh my cake after baking In the case of the dough we made here it will weigh approximately 1.7 kg Depending on how long it stays in your oven it might end up slightly heavier or slightly lighter Why The longer the dough stays in the oven the more liquid it loses and the lighter it becomes right So the weight is just an approximation Let's say your mass is 1.7 kg—I'll add between 20% and 25% of that weight in syrup So if I use 20% that's 1.7 kg it comes to 340 grams of syrup That's so I can divide the three layers I'm going to cut from my dough If I use 25% that'll be 425 grams also divided equally among the three layers okay If you prefer a moister cake you can add a bit more Twenty-five percent is already an excellent amount for those who prefer a very moist cake Now let's assemble our cake I've already removed the front part of my cake and I let it cool down My cake I measured its height here is 6 cm tall I'm going to make two cuts in the batter creating three layers of 2 cm each To slice them you can do as you prefer Use the nylon thread use dental floss cut with a knife—feel free I've closed my mold again already Here I won't line the pan because the cake will be served in it I'll start by adding a layer of batter I've already cut the cake batter—look how beautiful it is Put it in the pan and I'll moisten it Keeping in mind that I already have plenty of experience here I'll divide my syrup into the three layers On the scale you just starting out you can place your form on it and weigh the amount okay Later on with time you'll become an expert at it and won't even need to weigh the syrup I'm going to apply my first layer of filling Since this cake is a two-love cake the first layer is a chocolate filling I've already shown you how to make this filling in a previous video If you haven't seen it yet I'll leave the link in the description of this video At the end you'll click to learn how to make this I'm adding it here spoonful by spoonful and in the video where I taught the fillings the amount is for one recipe However here I made two recipes I'll use one and a half for the filling and the other half I'll use for decorating the cake With my own spoon I'll spread it out evenly I've applied the second layer of dough I'm moistening it Now I'll add the second layer of filling which is this white chocolate cream Without a video I also taught one of his recipes and here I'm going to use a recipe and a half I'm using a half-and-half filling recipe per layer because I want it super stuffed Now if you'd like a thinner layer of filling you can simply make one recipe per layer I'll spread it out smoothing the filling And from this white filling a recipe and a half I came up with I set aside three tablespoons of the filling which I'll use for the topping I placed the final layer of dough now I'll moisten it Now I gently press the dough to combine it with the filling Now I bring forward the remaining half of the filling Remember right I made two fillings and used one and a half recipes worth in the filling layer Now the other half of the filling I'll use to cover the cake I'll smooth out the topping And here using my own spoon I'm making zigzag motions to decorate the cake Inside this ping bag I've put the reserved white filling portion I set aside for decoration I snipped the tip off the pastry bag And now I'll go making little horizontal lines on the cake There's no secret to it—just keep making those little marks Now I'm going to use the toothpick and draw vertical lines It's really easy—just keep scraping it Just a reminder I'm already decorating my cake since my pan has a lid If it were a container without a lid I'd put it in the refrigerator without the decoration I'd let it get nice and cold Here I like to make changes from one day to the next And only then at the moment of selling the slices when I took them out of the fridge would I decorate them okay I'm not going to finish it I'll only decorate up to this point Once it's nice and cold I'll finish the decoration right when I cut the slices I'll put it in the refrigerator So now I'm going to put the lid on here If your container is uncovered wrap your cake tightly in plastic wrap seal it well and place it in the refrigerator until chilled As soon as it's nice and cold we'll continue I left my cake in the refrigerator overnight And now let's finish decorating and cut a slice To make it easier when cutting the slices I marked my cake every 10 centimeters and made a small cut with the knife at each mark So here I have three columns each 10 centimeters wide I've also marked the cuts for my slices right here This shape is 30 by 30 but because of the indentation it's actually 28 centimeters from this edge to where the cake ends So I cut seven slices each four centimeters long totaling 28 centimeters here okay To make the slices more visible I whipped chocolate-flavored cream and will decorate around each slice Here I whipped 200 ml of cold ready-made whipped cream with two tablespoons of 50% cao coa powder Here I'm using size 35 nipple this one from Bricoflex and it's a closed teat I'll begin by making the markings here all in the horizontal direction Keeping in mind that fair cakes are very elaborately decorated to attract attention so here we'll add strawberries as well Now that I've made the horizontal marks I'll do the vertical ones Dividing it this way with the whipped cream you can see how much easier it is to visualize the 21 slices With the strawberries already cleaned and dried I'll now decorate each slice with a strawberry So I'll put this here I'm all done adding the strawberries—look how beautiful it looks Amazing cake isn't it Now that the cake is finished it weighs 7.7 kg I've already subtracted the weight of the pan so this is just the weight of the cake itself I'll cut a slice so you can see what it looks like inside Look at this wonderful cake Just look at the size of this slice The fillings are incredibly creamy the dough is soft and perfectly moist It's the perfect combination to make your slice a hit Wonderful Is it or isn't it a showstopper And you can still serve your slice with the delicious homemade cake syrup Here I'll pour the chocolate fondue I've already shown you how to make this chocolate sauce in another cake video I posted on this channel I'll leave the link to that other cake with the sauce so you can go there later and learn how to make it Oh what a delight Delicious isn't it Just look at this This two-love cake is perfect and I'm sure it'll be a sales hit at your delivery service or farmers' market And if you're not selling it make it for yourself to celebrate a birthday or for some special occasion It's guaranteed to be a hit This cake is good for five days when refrigerated without the strawberries used for decoration You can freeze it like this ready to go for up to 30 days With this beautiful and delicious view I'll wrap up this video here sincerely thanking you all for your company Stay with God and until our next meeting Bye