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Introduction: This is a tiktok hashtag called tiktokbaking.
The music has now attracted more than
12.6K videos and
514.0M views. It is a very
popular content. The following is videos that related to this music.
Top 50 Hot Videos(#tiktokbaking)
Cheesecake 101! The ultimate guide to three classic recipes: No Bake (6.5” Cake Ring x 2” Deep or use 6.5” Removable base tin) Base: 90g Digestives/Graham Crackers 45g Unsalted Butter Melted Pinch Salt Zest 1/4 Lemon Filling: 60g Mascarpone 40g Sour Cream 600g Cream Cheese 105g Double/Heavy Cream 110g Caster Sugar 2 Tsp Vanilla Bean Paste Zest 1/2 Lemon 1. Blend the biscuits, then add the flavourings and melted butter. Start with half of the butter then add more as needed. Make sure it’s not soggy. 2. Pour it into your tin and flatten. Freeze for 10m. 3. Add all the filling ingredients to a bowl, and whisk gently to combine. If it feels too thick you can add some more cream to loosen it slightly. It doesn’t need long so don’t beat it for too long. 4. Spread it firmly into the cake tin and flatten the top. 5. Freeze for 30m, then in the fridge for 4 hours. Baked (7” Cake Tin x 3” Deep with removable base) Base: Same As Above 715g Cream Cheese 125g Sour Cream 210g Caster Sugar 30g Plain/AP Flour 130g Whole Eggs 2 Tsp Vanilla Bean Paste Vanilla 1. Prepare the crust as above, and flatten it in the cake tin (line the base with parchment) 2. Bake at 175C/355F for 10 minutes then take out and cool. 3. Beat the cream cheese on a low speed for 2m till smooth. Sift in the flour and sugar and beat to combine. 4. Add the sour cream & vanilla & beat. 5. Finally add the eggs and beat again till combined. 6. Scrape the bowl properly with a spatula, then tap it firmly. 7. Pour it onto the base and smooth it. 8. Place the the tin in a larger, 9” cake tin, then place this in a deep tray, filled with boiling water. 9. Bake at 175C non-fan for 20m, then 160C for another 40m (keep checking it though!) or until there is a wobble in the centre. Be careful not to overbake it. 10. Cool to room temp, then refrigerate, uncovered, for 6h or overnight. Basque (8” Cake Tin x 2.5” Deep) 700g Cream Cheese 230g Whole Eggs 210g Caster Sugar 310g Double/Heavy Cream 30g Plain Flour 1. Beat cream cheese till smooth, 2m. 2. Sift in the flour and sugar and beat to combine. 3. Pour in the cream and beat to combine. 4. Beat in the eggs & vanilla. 5. Stir to ensure everything is combined. Then tap firmly. #cheesecake #baking #tiktokbaking
3.3M
366.3K
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Matt Adlard
1 years ago
The Ultimate Chocolate Cake – Recipe Below – this is the most delish, fudgy chocolate cake every. Tip - ignore the skewer comes out clean method. It equals a dry joyless cake. You want a little batter still on it, so the cake is super fudgy in the middle. Enjoy x JGS
Serves 10
For the cake
350g plain flour
100g cocoa powder
2 tsp baking powder
2 tsp bicarbonate of soda
500g golden caster sugar
3 eggs
370ml whole milk
180ml vegetable oil
200ml just boiled water
Salt
For the choc buttercream
90g dark chocolate
150g butter, very soft at room temperature
250g icing sugar
1 tbsp coco powder
2 tbsp whole milk
1. Preheat the oven to 160 fan and grease and line 2 x 20cm spring form cake tins.
2. Chuck the flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar into a large mixing bowl. Mix and then add the eggs, milk, vegetable oil, a pinch of salt and water. Mix until incorporated. Don’t be alarmed, it will be very runny.
3. Divide the mixture between the two cake tins and bake for 30-35 minutes or until a skewer comes out almost clean from the centre. Leave to cool for 10 minutes and then remove from the tins and cool completely.
4. To the make the buttercream, melt the chocolate and then set to one side to cool completely. Beat the butter for 3-5 minutes until pale. Add 1/2 the icing sugar and beat until combined. Add the remaining sugar, coco powder, milk and chocolate and whisk until smooth.
5. Place one of the cakes onto a stand and spread over half the buttercream. Place the other cake over the top and cover with the remaining buttercream. Smooth out and serve immediately.
#chocolatecake #TikTokBaking
791.0K
45.7K
333
John Gregory-Smith
1 years ago
Cookies are my love language! They pair perfectly with a cold glass of milk. What could be better?! These cookies are my particular favourite. They're so delicious, they even melt in your mouth! Comment below and tell us what your favourite kind of cookie is! 🍪 #christmascookie #christmasbaking #snowballcookie #cowsoftiktok #tiktokbaking #homemadebaking
552.8K
1.0K
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Hanna Holstein
2 years ago
Replying to @beautyspot94 These aren’t the goey and chewy cookies, they are a little crunchy and like an old school biscuit. Perfect with a cuppa tea ☕️ Recipe credits @Jon Watts Choc chip cookies 140g melted butter 120g soft brown sugar 60g white sugar 2 tsp vanilla 1 egg 340g flour 2 tsp baking powder 1/2 tsp baking soda (I used 1/4) 300g chocolate chunks (I used about 200g) Roll into a log with glad wrap and leave in the fridge for 15-20min. Slice into biscuits and flatten down with a spoon. You can add more chocolate chunks to the tops. Bake at 170 degrees Celsius for 10-15min till crispy on the ends. Enjoy! #chocolate #chocchipcookies #chocolatechipcookies #homebaking #tiktokbaking #levelupafrica
275.9K
15.6K
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Zaynab Paruk
1 years ago
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Cheesecake 101! The ultimate guide to three classic recipes: No Bake (6.5” Cake Ring x 2” Deep or use 6.5” Removable base tin) Base: 90g Digestives/Graham Crackers 45g Unsalted Butter Melted Pinch Salt Zest 1/4 Lemon Filling: 60g Mascarpone 40g Sour Cream 600g Cream Cheese 105g Double/Heavy Cream 110g Caster Sugar 2 Tsp Vanilla Bean Paste Zest 1/2 Lemon 1. Blend the biscuits, then add the flavourings and melted butter. Start with half of the butter then add more as needed. Make sure it’s not soggy. 2. Pour it into your tin and flatten. Freeze for 10m. 3. Add all the filling ingredients to a bowl, and whisk gently to combine. If it feels too thick you can add some more cream to loosen it slightly. It doesn’t need long so don’t beat it for too long. 4. Spread it firmly into the cake tin and flatten the top. 5. Freeze for 30m, then in the fridge for 4 hours. Baked (7” Cake Tin x 3” Deep with removable base) Base: Same As Above 715g Cream Cheese 125g Sour Cream 210g Caster Sugar 30g Plain/AP Flour 130g Whole Eggs 2 Tsp Vanilla Bean Paste Vanilla 1. Prepare the crust as above, and flatten it in the cake tin (line the base with parchment) 2. Bake at 175C/355F for 10 minutes then take out and cool. 3. Beat the cream cheese on a low speed for 2m till smooth. Sift in the flour and sugar and beat to combine. 4. Add the sour cream & vanilla & beat. 5. Finally add the eggs and beat again till combined. 6. Scrape the bowl properly with a spatula, then tap it firmly. 7. Pour it onto the base and smooth it. 8. Place the the tin in a larger, 9” cake tin, then place this in a deep tray, filled with boiling water. 9. Bake at 175C non-fan for 20m, then 160C for another 40m (keep checking it though!) or until there is a wobble in the centre. Be careful not to overbake it. 10. Cool to room temp, then refrigerate, uncovered, for 6h or overnight. Basque (8” Cake Tin x 2.5” Deep) 700g Cream Cheese 230g Whole Eggs 210g Caster Sugar 310g Double/Heavy Cream 30g Plain Flour 1. Beat cream cheese till smooth, 2m. 2. Sift in the flour and sugar and beat to combine. 3. Pour in the cream and beat to combine. 4. Beat in the eggs & vanilla. 5. Stir to ensure everything is combined. Then tap firmly. #cheesecake #baking #tiktokbaking
3.3M
366.3K
1.0K
Matt Adlard
1 years ago
The Ultimate Chocolate Cake – Recipe Below – this is the most delish, fudgy chocolate cake every. Tip - ignore the skewer comes out clean method. It equals a dry joyless cake. You want a little batter still on it, so the cake is super fudgy in the middle. Enjoy x JGS
Serves 10
For the cake
350g plain flour
100g cocoa powder
2 tsp baking powder
2 tsp bicarbonate of soda
500g golden caster sugar
3 eggs
370ml whole milk
180ml vegetable oil
200ml just boiled water
Salt
For the choc buttercream
90g dark chocolate
150g butter, very soft at room temperature
250g icing sugar
1 tbsp coco powder
2 tbsp whole milk
1. Preheat the oven to 160 fan and grease and line 2 x 20cm spring form cake tins.
2. Chuck the flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar into a large mixing bowl. Mix and then add the eggs, milk, vegetable oil, a pinch of salt and water. Mix until incorporated. Don’t be alarmed, it will be very runny.
3. Divide the mixture between the two cake tins and bake for 30-35 minutes or until a skewer comes out almost clean from the centre. Leave to cool for 10 minutes and then remove from the tins and cool completely.
4. To the make the buttercream, melt the chocolate and then set to one side to cool completely. Beat the butter for 3-5 minutes until pale. Add 1/2 the icing sugar and beat until combined. Add the remaining sugar, coco powder, milk and chocolate and whisk until smooth.
5. Place one of the cakes onto a stand and spread over half the buttercream. Place the other cake over the top and cover with the remaining buttercream. Smooth out and serve immediately.
#chocolatecake #TikTokBaking
791.0K
45.7K
333
John Gregory-Smith
1 years ago
Cookies are my love language! They pair perfectly with a cold glass of milk. What could be better?! These cookies are my particular favourite. They're so delicious, they even melt in your mouth! Comment below and tell us what your favourite kind of cookie is! 🍪 #christmascookie #christmasbaking #snowballcookie #cowsoftiktok #tiktokbaking #homemadebaking
552.8K
1.0K
7
Hanna Holstein
2 years ago
Replying to @beautyspot94 These aren’t the goey and chewy cookies, they are a little crunchy and like an old school biscuit. Perfect with a cuppa tea ☕️ Recipe credits @Jon Watts Choc chip cookies 140g melted butter 120g soft brown sugar 60g white sugar 2 tsp vanilla 1 egg 340g flour 2 tsp baking powder 1/2 tsp baking soda (I used 1/4) 300g chocolate chunks (I used about 200g) Roll into a log with glad wrap and leave in the fridge for 15-20min. Slice into biscuits and flatten down with a spoon. You can add more chocolate chunks to the tops. Bake at 170 degrees Celsius for 10-15min till crispy on the ends. Enjoy! #chocolate #chocchipcookies #chocolatechipcookies #homebaking #tiktokbaking #levelupafrica
275.9K
15.6K
92
Zaynab Paruk
1 years ago
Fluffy and Jiggly Soufflé Cheesecake! 🍰 This tastes so fluffy that it’ll instantly melt in your mouth. Honestly, I’ve tried many recipes and this one is the best so far! Ingredients: 3 Egg yolks 15g of Sugar 130g of Milk 40g of Butter 10g of Cake flour 15g of Corn starch 200g of Cream cheese Meringue: 3 Egg whites 40g of Sugar 1/4 tsp of Cream of tartar Bake at 210°c for the first 15mins, then 110° for 60mins. 6” cake mould 1)Preheat the oven to 210°C. 2)Separate egg yolks and egg whites. 3)Chill egg whites in the fridge. 4)Mix together egg yolks, sugar, milk, cake flour and corn starch. 5)Continue to whisk in butter, cream cheese over medium heat (double boiler method) until well combined and make sure the batter is smooth. 6)Remove it from heat and let it cool down. 7)Remove the egg whites from fridge 8)Add cream of tartar into the egg whites. 9)Gradually add the sugar while whisking it to soft peak. 10) Gently fold some of the egg whites into the batter mixture 11)Pour the mixture back into the egg whites. 12)Fold until evenly combined. 13)Grease and line baking mold with baking paper. (I wrap it with foil because mine has removable bottom) 14)Pour the mixture into the mold. 15) Gently tap the baking mold against the table (only any flat surface) a few times to get rid of air bubbles that are trapped in the batter. 16)Place it on a pan and fill it with hot water (around 3 to 4cm deep) 17)Bake it at 210°c for the 15mins, 18)Open oven door and close it back up when the temperature drops to 110°c 19)Bake it 110° for another 60mins. 20)To prevent cake from deflating ,do not immediately remove the cake from the oven once it’s done baking. Let the temperature drop until around 50°c, then remove the cake. 21)Enjoy:) #LearnOnTikTok #souffle #soufflecheesecake #tiktokMY #tiktokguru #tiktokbaking #bake #baking #bakingrecipe #cheesecake #cheese #bake #cake #foodie #instafoodie #dessert #food
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Ivy🍳
1 years ago
These are TOO good! Full recipe below: Makes about 20 biscuits Buttermilk Caramel: Check the post on my grid Pâte Sablée 200g Plain Flour 160g Unsalted Butter, Slightly Soft 80g Icing/Powdered Sugar 1/2 Tsp Salt 1 Tsp Vanilla Vean Paste 25g Egg Yolk 1. Beat the butter, with the icing sugar to form a paste. 2. Add the vanilla, salt & egg yolk and beat again till smooth. 3. Tip in the flour and mix to form a soft dough. 4. Roll it thinly between two large silicon mats (or parchment) then freeze till firm, 20-30m. 5. Very quickly remove it from the freezer, let it soften for 30s, then cut out fluted biscuits. Lift them onto a baking tray lined with a perforated mat or a silicon mat. Freeze for 10m. Re-roll the scraps into a thin dough and freeze again to make more biscuits. 6. If you have a second perforated mat, place it on top (if not just leave them uncovered) and bake at 175C/345F for 11-14m or until an even golden colour. Cool for 30m. 7. Use the buttermilk caramel from my last post, and pipe this onto the biscuit before sandwiching them together. It helps to chill the caramel in the fridge before you pipe it, as it gets soft at room temp. 8. Chill them in the fridge until you are ready to serve (or eat them straight away!) #baking #tiktokbaking #caramel
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Matt Adlard
1 years ago
Buttermilk Caramel Recipe! Honestly so good - a nice balance of sweet and tangy. Recipe: 45g Whole Milk 130g Double / Heavy Cream 45g Buttermilk 40g Glucose (1) 90g Glucose (2) 80g Sugar 60g Unsalted Butter Pinch of Salt 1. Beat the milk, cream, butter milk and glucose (1) till warm/hot but do not boil or simmer. 2. Meanwhile heat the sugar and glucose (2), stirring occasionally until it’s a deep golden colour. 3. Slowly pour in the hot cream and whisk, then add the butter and cook it for 1 minute. 4. Pour it into a bowl with the salt and blend to emulsify. 5. Let it sit at room temp for 2/3 hours until it thickens slightly (stir it every so often), or if you want it slightly firmer and more pipeable, put it in the fridge. #caramel #baking #tiktokbaking
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Matt Adlard
1 years ago
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