Recreating my FIRST Nerdy Nummies CAKES!

This video is so nostalgic! SUBSCRIBE ►https://www.youtube.com/subscription_... WATCH MY LAST VIDEO ►    • I Tried Making Homemade Gourmet Snacks (Tw...   -------------------------------------------------------------------------- BUY: *MERCH: https://rosannapansino.com/ NERDY NUMMIES COOKBOOK: https://www.amazon.com/Nerdy-Nummies-... -------------------------------------------------------------------------- FOLLOW ME: Facebook:   / rosannapansino   Twitter:   / rosannapansino   Tumblr:   / www   Instagram:   / rosannapansino   Snapchat/TikTok: rosannapansino FOLLOW NERDY NUMMIES: Instagram:   / nerdynummies   Facebook:   / nerdynummies   Twitter:   / nerdynummies   THE THINGS YOU WILL NEED: Mario Star Cake: 1 ½ cup flour 2 teaspoons baking powder ½ teaspoon salt 1 stick (4 oz) unsalted butter, room temperature 2 tablespoons vegetable shortening 1 ¼ cup granulated sugar ½ teaspoon lemon zest, packed 2 eggs, room temperature ½ teaspoon almond extract ½ teaspoon lemon extract ½ cup half & half, room temperature Swiss Meringue Buttercreak (recipe below) 5 egg whites 1 cup granulated sugar 1 cup powdered sugar ¼ teaspoon cream of tartar 1 teaspoon vanilla bean paste 4 sticks (16 oz) unsalted butter, room temperature *1) Fill a medium saucepan with 1 inch of water and bring to a simmer. 2) In a medium heatproof bowl (or heat proof stand mixer bowl) whisk together the egg whites, granulated sugar, powdered sugar, cream of tartar until combined. 3) Place the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk until the mixture reaches between 150F-160F. 4) Pour the mixture into a stand mixer fitted with a whisk attachment (if using a separate bowl) and beat on a medium- high speed until the mixture cools to body temperature. (15- 20 minutes) 5) On a low speed, slowly add the butter 1 tablespoon at a time. Once the butter is added, continue to mix on a slow speed until the buttercream is smooth and creamy (5 minutes)* Optional: Lemon Simple Syrup cake soak ½ cup water ½ cup sugar 3 tablespoons lemon juice ½ teaspoon lemon zest, packed -------------------------------------------------------------------------- MINECRAFT GRASS BLOCK CAKE 1 1/3 cup flour 2/3 cup unsweetened cocoa powder 1 ½ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon salt 1 1/3 cup granulated sugar 2/3 cup brown sugar, packed 4 eggs 1/3 cup water 2 teaspoons vanilla extract 1 cup sour cream ¼ cup vegetable oil Chocolate Ganache (recipe below) *16 oz semi-sweet chocolate, chopped 2 cups heavy whipping cream* 1) in a small saucepan, heat the cream, stirring occasionally, until scalding (little bubbles form on the edge) This will take 2-3 minutes. 2)In a medium bowl, place the chopped chocolate. Pour the hot cream over the chocolate. Let it sit for 1 minute. 3) whisk the mixture until the chocolate completely melts and the ganache is shiny and smooth. 4) Let it sit at room temperature -------------------------------------------------------------------------- ZELDA SHIELD CAKE Ingredients: 2 sticks (8 oz) unsalted butter, room temperature 2 cups granulated sugar 4 eggs, room temperature 1 tablespoon vanilla bean paste ½ teaspoon almond extract 2 ¾ C flour 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk, room temperature Swiss Meringue Buttercream (recipe below) 5 egg whites 1 cup granulated sugar 1 cup powdered sugar ¼ teaspoon cream of tartar 1 teaspoon vanilla bean paste 4 sticks (16 oz) unsalted butter, room temperature 1) Fill a medium saucepan with 1 inch of water and bring to a simmer. 2) In a medium heatproof bowl (or heat proof stand mixer bowl) whisk together the egg whites, granulated sugar, powdered sugar, cream of tartar until combined. 3) Place the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk until the mixture reaches between 150F-160F. 4) Pour the mixture into a stand mixer fitted with a whisk attachment (if using a separate bowl) and beat on a medium-high speed until the mixture cools to body temperature. (15-20 minutes) 5) On a low speed, slowly add the butter 1 tablespoon at a time. Once the butter is added, continue to mix on a slow speed until the buttercream is smooth and creamy (5 minutes)