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latest RECIPES

Stained Glass Cake for Kerry Vincent - YOU'VE BEEN DESSERTED
16:45

Stained Glass Cake for Kerry Vincent - YOU'VE BEEN DESSERTED

JJR pays tribute to his mentor and friend Kerry Vincent with this beautiful toffee filled stained glass cake! Check out Kerry and Doug's charity here, and donate if you can! ANGEL FLIGHT https://www.angelflight.com/donate/ Follow us!! Instagram: https://www.instagram.com/youvebeendesserted​ TikTok: https://www.tiktok.com/@joshuajohnrussell Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com --------------------------------------------------------------------------------------------------------------------------------------- Toffee What you need.... 1 cup ( 2 sticks, 8 oz or 225 g) unsalted butter 1/3 cup (79 ml) water 1 1/4 cup ( 9oz or 260 g) granulated sugar How to make this... 1.) In a shallow pan melt the butter on medium high heat. 2.) Add sugar and water and continue to cook, stirring occasionally until golden brown. 3.) Pour the mixture on a sheet pan lined with parchment or a silicon mat and let cool completely. ------------------------------------------------------------------------------------------------------------------------------------------------- Here are the affiliate links for products we used in the show! Fondant Rolling Pin: https://amzn.to/3pAjD1C Piping tip set: https://amzn.to/3aqS5Hl Fondant: https://amzn.to/2ZvTciF Vanilla: https://amzn.to/32DA8kR Offset spatula: https://amzn.to/3ffIJhc Turntable: https://amzn.to/2AZ9IPk Cake scraper: https://amzn.to/2zrDax6 Stand Mixer: https://amzn.to/2AhkJM7 Mixing bowls: https://amzn.to/2Uz6IzY Measuring Cups: https://amzn.to/2MLqYdw Spatulas: https://amzn.to/2Uzqk7i Cake Slayer (bread knife): https://amzn.to/2YiByis
YBD Logo Cake - YOU'VE BEEN DESSERTED
20:05

YBD Logo Cake - YOU'VE BEEN DESSERTED

JJR celebrates his birthday by making the You've Been Deserted Logo into a cake! Check out all the phone he and the boys had making it, and drop a comment below to help name the cupcake logo dude (or dudette)! Follow us!! Instagram: https://www.instagram.com/youvebeendesserted TikTok: https://www.tiktok.com/@joshuajohnrussell Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com/ ---------------------------------------------------------------------------------------------------------------------------- Modeling Chocolate What you need.... 1 package (12 oz./340g) candy melts (white or colored) 1/3 cup corn syrup How to make this.... -Slowly melt chocolate in the microwave in 30-second increments, stirring well in between each one. Chocolate should be just melted, so if you see a couple small lumps, just keep stirring until they are smooth. -Add corn syrup and stir until incorporated. It will become very thick! -Pour mixture onto a piece of parchment or silicone mat. -As the mixture cools, you may see fat (oily substance) coming to the surface. Use a paper towel to blot the oil off. -Leave on counter to cool for about an hour. -Knead chocolate into a moldable clay and place in a plastic bag or wrap in plastic. -Let the chocolate cool overnight. -When ready to use, cut into small pieces and knead smooth. --------------------------------------------------------------------------------------------------------------------------------------------- Here are the affiliate links for products we used in the show! Vanilla: https://amzn.to/32DA8kR Offset spatula: https://amzn.to/3ffIJhc Turntable: https://amzn.to/2AZ9IPk Cake scraper: https://amzn.to/2zrDax6 Stand Mixer: https://amzn.to/2AhkJM7 Mixing bowls: https://amzn.to/2Uz6IzY Measuring Cups: https://amzn.to/2MLqYdw Spatulas: https://amzn.to/2Uzqk7i Cake Slayer (bread knife): https://amzn.to/2YiByis
Kim Zolciak-Biermann inspired giant wedding cake! YOU'VE BEEN DESSERTED
21:11

Kim Zolciak-Biermann inspired giant wedding cake! YOU'VE BEEN DESSERTED

Watch JJR recreate the giant peanut butter and chocolate wedding cake he made for Kim Zolciak and Kroy Biermann's wedding! And this time he makes it with a Chanel twist! Follow us!! Instagram: https://www.instagram.com/youvebeendesserted TikTok: https://www.tiktok.com/@joshuajohnrussell Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com/ Follow Kim!! Instagram: https://www.instagram.com/kimzolciakbiermann/ Bravo: https://www.bravotv.com/dont-be-tardy -------------------------------------------------------------------------------------------------------------------------------- PeanutButter Butter Cream What you need.... 8 egg whites (8 oz, 236 ml) 1 cup (8 oz, 225 g) granulated sugar 1 Tablespoon vanilla extract pinch of salt 1 Lbs. (453 g) unsalted butter (room temperature) 1 cup ( 240 g) peanut butter How to make this.... In a small saucepan, heat whites and sugar, stirring constantly, until all sugar is dissolved. Use low heat here! Place the mixture in the bowl of a stand mixer fitted with the whisk attachment and beat on high until stiff peaks form, about 5 minutes. Turn mixer to medium speed and add butter a little at a time. Add peanut butter, salt and vanilla and blend until smooth. --------------------------------------------------------------------------------------------------------------------------------- Here are the affiliate links for products we used in the show! Fondant: https://amzn.to/30Vamam Berry mold: https://amzn.to/3cMmcsJ Vanilla: https://amzn.to/32DA8kR Offset spatula: https://amzn.to/3ffIJhc Turntable: https://amzn.to/2AZ9IPk Cake scraper: https://amzn.to/2zrDax6 Stand Mixer: https://amzn.to/2AhkJM7 Mixing bowls: https://amzn.to/2Uz6IzY Measuring Cups: https://amzn.to/2MLqYdw Spatulas: https://amzn.to/2Uzqk7i Cake Slayer (bread knife): https://amzn.to/2YiByis
BlindBox Cake Challenge with iJUSTINE!  YOU'VE BEEN DESSERTED
17:17

BlindBox Cake Challenge with iJUSTINE! YOU'VE BEEN DESSERTED

Watch JJR and iJustine create cakes on the spot from surprise ingredients asked by the boys! You don't want to miss how this one turns out! WATCH JUSTINE'S FULL VIDEO HERE: https://youtu.be/MhFTal2ZJOA Follow us!! Instagram: https://www.instagram.com/youvebeendesserted/ TikTok: https://www.tiktok.com/@joshuajohnrussell Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com/ ——————————————————————————————————————————————— YBD Chocolate Cake (vegan) What do I need.... 4 cups white sugar 5 cups all-purpose flour 1 1/2 cups cocoa 1 tablespoon plus 1 teaspoon baking soda 2 teaspoons salt 2 cups unsweetened soy or almond milk (you can use regular milk here as well) 2 cups water 2 tablespoons instant espresso powder 2 tablespoons white vinegar 1 1/2 cup vegetable oil 1 tablespoon Madagascar bourbon vanilla extract How do I make this.... -Preheat oven to 350 F and spray pans with nonstick cooking spray. -Using a stand mixer and whip attachment, combine sugar, flour, cocoa, salt and baking soda in the mixer and turn on low speed. This will sift the ingredients. -Add espresso powder to the water and set aside. -Add vinegar to the milk and set aside. -Add vanilla to the oil. -While the mixer is running on low, add the oil mixture, milk mixture, and half of the water mixture. -Mix until incorporated and no lumps are found. -Add the last bit of water and blend until fully incorporated. -Fill pans and bake for 30-45 minutes, checking the cakes at 30 minutes for doneness. When fully baked, a toothpick inserted into the cake should come out clean. ———————————————————————————————————————————————- Here are the affiliate links for products we used in the show! Black cocoa powder: https://amzn.to/39XLKmW Sprinkles: https://amzn.to/39YFQSF Vanilla: https://amzn.to/32DA8kR Offset spatula: https://amzn.to/3ffIJhc Turntable: https://amzn.to/2AZ9IPk Cake scraper: https://amzn.to/2zrDax6 Stand Mixer: https://amzn.to/2AhkJM7 Mixing bowls: https://amzn.to/2Uz6IzY Measuring Cups: https://amzn.to/2MLqYdw Spatulas: https://amzn.to/2Uzqk7i Cake Slayer (bread knife): https://amzn.to/2YiByis
Tomato Soup Valentine's Cake?!?! YOU'VE BEEN DESSERTED
21:03

Tomato Soup Valentine's Cake?!?! YOU'VE BEEN DESSERTED

Tomato Soup Valentine's Cake?!?! YOU'VE BEEN DESSERTED See if JJR can turn this vintage recipe into something that actually tastes good! Think he can do it?? Follow us!! Instagram: https://www.instagram.com/youvebeendesserted TikTok: https://www.tiktok.com/@joshuajohnrussell Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com -------------------------------------------------------------------------------------------------------------------------------- Campbell's Tomato Soup Cake Note: this recipe is from campbells.com What you need..... 2 cups all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 cup (1 stick) butter, softened 1 1/3 cups granulated sugar 2 egg 1/2 cup milk 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup 1 package (8 ounces) cream cheese, softened 1 teaspoon vanilla extract 1 package (16 ounces) confectioners' sugar How to make this.... Step 1 Heat the oven to 350°F. While the oven is heating, whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl. Step 2 Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy. Add the eggs, one at a time, beating just until mixed after each addition. Add 1/4 cup milk and the soup, beating until well blended. Add the flour mixture and beat on low just until well blended. Line 24 muffin-pan cups with paper liners. Divide the batter among the cups. Step 3 Bake for 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pans on wire racks for 20 minutes. Step 4 While the cupcakes are cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed). Frost the cupcakes with the frosting. Sprinkle with grated orange zest, if desired. -------------------------------------------------------------------------------------------------------------------------------- Here are the affiliate links for products we used in the show! Vanilla: https://amzn.to/32DA8kR Offset spatula: https://amzn.to/3ffIJhc Turntable: https://amzn.to/2AZ9IPk Cake scraper: https://amzn.to/2zrDax6 Stand Mixer: https://amzn.to/2AhkJM7 Mixing bowls: https://amzn.to/2Uz6IzY Measuring Cups: https://amzn.to/2MLqYdw Spatulas: https://amzn.to/2Uzqk7i Cake Slayer (bread knife): https://amzn.to/2YiByis
World Record Cake Taco!    YOU'VE BEEN DESSERTED
12:41

World Record Cake Taco! YOU'VE BEEN DESSERTED

JJR creates his fan favorite Cake Taco, and then tries to set the WORLD RECORD for biggest cake taco! See if he's able to make it! Follow us!! Instagram: https://www.instagram.com/youvebeendesserted TikTok: https://www.tiktok.com/@joshuajohnrussell/? Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com --------------------------------------------------------------------------------------------------------------------------------- White Chocolate Cream Cheese Mousse What you need..... 2 lbs. (907g) cream cheese (at room temp) 1 quart (946 ml) heavy whipping cream 8 oz. (230 g) confectioners sugar 1 Tablespoon vanilla extract 8 oz. (230 g) white chocolate (melted) How to make this... Place cream cheese in the bowl of a stand mixer, fitted with the paddle attachment. Mix on medium low until smooth, scarping a few times. Add heavy cream in small amounts, whipping and scraping after each addition (about 1 cup at a time) Switch to the whip attachment and add vanilla and sugar. Whip on high until thickened, 2-3 minutes. Fold in the melted white chocolate. Here are the affiliate links for products we used in the show! Vanilla Bean Paste: https://amzn.to/32Guv5u Sprinkles: https://amzn.to/2F1OYIK Offset spatula: https://amzn.to/3ffIJhc Turntable: https://amzn.to/2AZ9IPk Stand Mixer: https://amzn.to/2AhkJM7 Mixing bowls: https://amzn.to/2Uz6IzY Measuring Cups: https://amzn.to/2MLqYdw Spatulas: https://amzn.to/2Uzqk7i Cake Slayer: https://amzn.to/2YiByis White Chocolate: https://amzn.to/2MaGYZw
Steampunk Wedding Cake  - YOU'VE BEEN DESSERTED
11:55

Steampunk Wedding Cake - YOU'VE BEEN DESSERTED

Find out if 2021 starts off better than 2020, as JJR creates an elegant Steampunk Wedding cake! Follow us!! Instagram: https://www.instagram.com/youvebeendesserted/ TikTok: https://www.tiktok.com/@joshuajohnrussell Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com/​ ——————————————————————————————————————————————— Carrot Cake Note: This cake is vegan if you use certified vegan sugar Yield: Two 10-inch rounds or four 8-inch rounds What you need.... 6 cups (720 g) all-purpose flour 2 cups (396 g) granulated sugar 2 cups (426 g) light brown sugar 1 tablespoon plus 1 teaspoon baking soda 2 teaspoons salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 tablespoons white vinegar 2 cups (480 ml) almond milk 1 tablespoon pure vanilla extract 1½ cups (360 ml) vegetable oil 2 cups (480 ml) water at room temperature 2 cups (284 g) shredded carrots How to make this.... 1. Preheat the oven to 350 F and spray/prepare cake pans 2. In a stand mixer fitted with the whip attachment, mix the flour, both sugars, the baking soda, salt, cinnamon and nutmeg on low to sift the ingredients. 3. In separate measuring cups or bowls, add the vinegar to the almond milk, and the vanilla to the oil. 4. With the mixer on low, add the almond milk mixture, the oil mixture and 1 cup room-temperature water. Mix until fully incorporated. Add another 1 cup room-temperature water and mix until completely blended. 5. Add the carrots and mix until distributed. 6. Divide the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean. ———————————————————————————————————————————————- Here are the affiliate links for products we used in the show! Fondant Ribbon: https://amzn.to/399IVx5 Royal icing mix: https://amzn.to/3pZdVGU Cooper dust: https://amzn.to/2Ly5nru Airbrush System: https://amzn.to/2XjASbE Fondant Smothers: https://amzn.to/2Lrqo7w Fondant Rolling Pin: https://amzn.to/3nnPh0X Gear Cutters: https://amzn.to/2LrofJ0 Hot Air Balloon Cutter: https://amzn.to/35gEmjG​ Vanilla: https://amzn.to/32DA8kR​ Offset spatula: https://amzn.to/3ffIJhc​ Turntable: https://amzn.to/2AZ9IPk​ Cake scraper: https://amzn.to/2zrDax6​ Stand Mixer: https://amzn.to/2AhkJM7​ Mixing bowls: https://amzn.to/2Uz6IzY​ Measuring Cups: https://amzn.to/2MLqYdw​ Spatulas: https://amzn.to/2Uzqk7i​ Cake Slayer (bread knife): https://amzn.to/2YiByis​ Music in this video Learn more
Cream Puff Christmas Cake - YOU'VE BEEN DESSERTED
16:11

Cream Puff Christmas Cake - YOU'VE BEEN DESSERTED

Watch JJR make his take on a Christmas classic, and find out whether the boys get their Christmases canceled! Follow us!! Instagram: https://www.instagram.com/youvebeendesserted/ TikTok: https://www.tiktok.com/@joshuajohnrussell Check out all the recipes featured on this episode on the You've Been Desserted website https://www.youvebeendesserted.com/ ——————————————————————————————————————————————— Pate Choux (cream puff dough) YIELD: About 3 lbs. of dough. The number of cream puffs you get will be determined by how large you pipe them. Ingredients 8 oz (240 ml) whole milk 8 oz (240 ml) water 8 oz. (225 g) butter (unsalted) 1/8 oz (5g) salt 1/2 oz (18g) granulated sugar 10 oz (287g) flour 16 ounces (500 ml) whole eggs How to make this... Preheat the oven to 350 F (175 C). Line a baking sheet with a piece of parchment paper. Place water, milk, butter, salt and sugar in a medium saucepan. Heat on medium high until the mixture begins to boil. Whisk in the flour; this will thicken the mixture. Cook, stirring constantly with a spatula, for 1 to 2 minutes. Place the mixture into a stand mixer fitted with the paddle attachment. Mix on low and slowly add the eggs (one or two at a time), scraping the bowl with each addition. Place dough into a piping bag fitted with a round tip and pipe round mounds to desired size (note: they will enlarge in the oven). Bake for 30 minutes or until fully expanded and golden brown. To test doneness, take one cream puff out of the oven and let sit for 30 seconds, if the cream puff holds its shape, they are ready; if not, cook for a few more minutes ———————————————————————————————————————————————- Here are the affiliate links for products we used in the show! Snow flake Cutter: https://amzn.to/2JnTaoU Sprinkles: https://amzn.to/39YFQSF Vanilla: https://amzn.to/32DA8kR Offset spatula: https://amzn.to/3ffIJhc Turntable: https://amzn.to/2AZ9IPk Cake scraper: https://amzn.to/2zrDax6 Stand Mixer: https://amzn.to/2AhkJM7 Mixing bowls: https://amzn.to/2Uz6IzY Measuring Cups: https://amzn.to/2MLqYdw Spatulas: https://amzn.to/2Uzqk7i Cake Slayer (bread knife): https://amzn.to/2YiByis

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