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Here’s how I made miniature tsunami cakes in my very own kitchen. In a medium saucepan, whisk together the heavy cream, milk, and cornstarch until smooth. Move to a burner on medium heat and continue to whisk until the mixture begins to thicken, about 5-6 minutes. Add in the can of condensed milk and whisk for a few more seconds.
Ingredients for the tsunami icing: 1 350g double cream 2 350ml semi-skimmed milk plus an extra 35-40ml for making the cornflour solution 3 35g cornflour 4 1 can condensed milk 5 Blue food colouring 6 Sprinkles and gold and silver balls More …
For the tsunami icing, Juliet has opted for a pale blue food colouring, which makes this cake a real showstopper. The tsunami cake frosting or icing is one of the most important parts of the cake. This needs to be done precisely in order to get the best reveal and ‘ooze’ effect. The double cream makes the icing luxurious and creamy.
Ingredients 1 Yellow Cake Mix 2 2 Tubs of Cool Whip 3 1 Can of condensed milk 4 Milk 5 Rainbow Sprinkles 6 Parchment Paper 7 Nonstick Cooking Spray 8 13″ x 18″ jelly roll sheet pan 9 3.5″ round cookie cutter 10 Gel based food coloring in rainbow colors 11 Acetate cake collar and tape More …
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