Crunch cake

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Coffee Crunch Cake Recipe, Coffee Crunch Cake, Coffee Crunch, Holiday Baking Recipes, Crunch Cake, Chocolate Crunch, About Coffee, Classic Desserts, Birthday Food

Any San Franciscan will sigh about the highly beloved but sadly departed, Coffee Crunch Cake when asked about dessert! Well, we say “departed” since the original coffee crunch cake people — Blum’s Bakery in San Francisco and Ernest Weil, the original … Continue reading →

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Crunchy Chocolate Cake, Chocolate Crunch Cheesecake, Chocolate Praline Crunch Cake, Crunch Cake Filling, Crunchy Cake Filling Ideas, Chocolate Crunch Topping, Chocolate Crunch Cake Recipe, Chocolate Crunch Cake, Chocolate Crumb Cake

Inspired by Crunch bars, this chocolate crunch cake has a soft and moist crumb with an intense chocolate flavor. It has crunchy chocolate covered Rice Krispies inside and even more on top! Frosted with decadent whipped chocolate ganache frosting, it's a chocolate lover's dream.

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Isabelle Boizis on Instagram: "A cake with a layer of crunch is a cake that will be more addictive than any “crunch-free” cake. Fact. In fact, it’s a basic rule of Patisserie. Any “Gateau” (or as we call them in French “Entremets”) follows the simple rule of three textures: Soft (usually some sort of sponge), Creamy (mousse, inserts, curds, etc) and a layer of crunch. Crunch will be the consolidation of the other two, the one that will bring the added “je ne sais quoi” to a cake! That’s why this is my “Patisserie tip” of the day. My personal favourite way of adding “crunch” to a cake is by making some simple crumble, and then roughly mixing it with nuts. But once this is added to the cake, the overall moisture of the cake will - without fail - turn your crunch into a soggy layer. The Mocha Crunch Cake, Cake Fillers Recipes, Cookie Crunch Cake Filling, Cake Crunch Layer, Selling Slices Of Cake, Red Velvet Crunch Cake, Crunch Layer For Cake, Cinnamon Crunch Cake, Vanilla Crunch Cake

Isabelle Boizis on Instagram: "A cake with a layer of crunch is a cake that will be more addictive than any “crunch-free” cake. Fact. In fact, it’s a basic rule of Patisserie. Any “Gateau” (or as we call them in French “Entremets”) follows the simple rule of three textures: Soft (usually some sort of sponge), Creamy (mousse, inserts, curds, etc) and a layer of crunch. Crunch will be the consolidation of the other two, the one that will bring the added “je ne sais quoi” to a cake! That’s why…

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