#coconut flour vanilla cake

[fullcravings]

Almond Flour Vanilla Cake

[morethansalad]

No-Bake White Chocolate Blueberry Cake Bites (Vegan & Gluten-Free)

[miminmimikyu]

thinking about @plant-taxonomy-showdown's angiosperm cake poll and im contemplating how possible it is to bake a cake using ~~only~~ ingredients obtained from monocots (OR eudicots, but i've got that one figured out i think). i'm currently stumped by how you get air into that sucker without chemical leavening agents (aquafaba comes from eudicots so that's out).

so the solution would be like

bake something that's supposed to be dense, like ginger cake or banana bread. but the thought of making any of these without cinnamon is making me sad

stretch the definition of cake. maybe a pie is possible…?

reaaaaaaaaaaally stretch the definition of monocot-derived ingredient. like. what if i make ginger beer and use its CO2. that definitely can work (i've used cola as a leavening agent before). but then i'm relying on epidermally associated yeasts to make me the CO2, that feels like cheating.

but in theory, someone could run into a maize field at dusk, tie plastic bags around some (thousands) of plants, harvest the air before dawn, extract the CO2, pressurize it enough to blast it into water and then give me that carbonated water to use. does that count. plants make CO2 in the Kreb’s cycle so does it matter that the ginger beer's CO2 comes from a yeast digesting the ginger's glucose and not from the ginger burning its glucose how do you (imaginary arbiter of monocot cake law) know a yeast did it and not me breaking into a field at night with 10000 plastic bags i'm getting off track now.

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[angelkin-food-cake]

Fig Almond Tea Cake with Coconut Honey Glaze

Filling:

8 oz. dried figs, stems removed, coarsely chopped

2 Tbsp. granulated sugar

¼ cup brandy or water

½ cup water

3 Tbsp. slivered almonds, chopped

½ cup almond paste

Cake:

2 cups (8 oz.) cake flour

½ tsp. baking powder

½ tsp. fine sea salt

⅔ cup canned coconut milk, room temperature

1 tsp. vanilla extract

¼ tsp. almond extract

14 Tbsp. (7 oz.) unsalted butter, softened

1½ cups, plus 2 Tbsp. granulated sugar

4 large eggs, room temperature

Glaze:

3 Tbsp. canned coconut milk

2 Tbsp. honey

1 Tbsp. coconut rum

⅛ tsp. fine sea salt

2 oz. white chocolate, finely chopped

3 Tbsp. cream cheese, room temperature

6-8 fresh mission figs for garnish (optional)

For the filling, roll almond paste into a ½  inch diameter rope, cut rope into ½ -1 inch size pieces.

Bring figs, sugar, brandy, and water to simmer in medium saucepan over medium heat. Simmer, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Remove from heat and cool for 5 minutes. Stir in chopped almonds and almond paste pieces and cool until ready to use.

For the cake, adjust oven rack to lower-middle position. Grease and flour 9×5 loaf pan. Combine flour, baking powder, and salt in bowl. Whisk coconut milk and both extracts in measuring cup.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of coconut milk mixture. Mix on low until smooth, about 30 seconds.

Remove mixing bowl, add fig-almond mixture in chunks of various sizes. Using rubber spatula, fold until mixture is evenly distribute throughout the batter.

Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325℉ and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65- 80 minutes.

Cool cake in pan for 15 minutes, then turn out onto rack, right side up, and cool completely.

For the glaze, bring coconut milk, honey, rum and salt to a simmer over in a small saucepan over medium heat. Turn off heat and whisk in white chocolate until fully combined. Add cream cheese, one tablespoon at a time, whisk until glaze is smooth and creamy. Cool for 20-30 minutes until thickens.

Drizzle glaze over top of cake and let it drip over the sides. Decorate with fresh figs (if use) and serve.

[morriskate]

Cakes - Vanilla Wafer Cake IV This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!

[mojebarevnakuchyne]

Vanilla Wafer Cake IV Recipe

Instead of flour, this amazing tube cake uses a box of vanilla wafers. It is especially tasty because of the pecans and coconut!

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References

[fireandiceland]

Hetalia characters with dishes typical for their country - part 2 (part 1 here)

Spain: Paella de marisco (seafood paella) -> A surprisingly easy to make dish consisting of saffron infused rice with seafood. Other versions can also be made with meat from livestock (like the paella valenciana with chicken and rabbit) or be made vegetarian. The word "paella" is Valencian/Catalan and translates to "frying pan", the name of the dish originating from how it is traditionally cooked in a wide, shallow pan.

Prussia: Königsberger Klopse (königsberger dumplings) -> Named after the capital of East Prussia, these dumplings are made from minced vail, pork, or beef mixed with onions, eggs, and soaked white bread and cooked in saltwater. Some of the brewing water is then thickened into a sauce using roux, egg yolk and cream. It is traditionally served with boiled or mashed potatoes. Back then in Königsberg itself, the dish was known as Saure Klopse (sour dumplings).

South Italy: Pizza Margherita -> This flatbread made from leavened yeast dough topped with crushed tomatoes, mozzarella cheese and basil leaves. It is said to have earned it's name from appealing greatly to the Italian Queen Margherita when she tried the Neapolitan speciality, though newer reseach suggests that the name Margherita wasn't used until 40-50 years after the alleged incident.

Finland: Mustikkapiirakka (blueberry cake) -> Berries play a very important part in Finnish food culture, especially hand picked forest blueberries which are often turned into pastries and pies. A particularly popular pie is made with the pie crust eased into the tart tin with floured hands (not rolled out), then the blueberries and a custard filling are added and the cake baked until the top becomes golden-brown.

Sweden: Kannelbulle (cinnamon roll) -> Despite other Nordic countries claiming the invention of the sweet roll, very year on 4 October Sweden celebrates "Cinnamon Roll Day". A sheet of dough is covered in butter, sugar, and cinnamon, then rolled up and cut into the characteristic pieces. The are traditionlly baked in muffin wrappers and only dusted with sugar, they are lighter and less sweet than American cinnamon buns with icing.

Denmark: Flødeboller (cream puff) -> The fluffy, foamy inside of this treat is made from beaten egg whites mixed with sugar, dressed on a wafer and covered in chocolate. Often they are topped with coconut flakes, shredded almonds, or colourful sprinkles, making them a popular little "cake" for danish children to have for someone's birthday at school. They were first invented around 1800 in Denmark, but quickly became popular in France and Germany as well.

Norway: Kvæfjordkake (Kvæfjord cake) -> This sponge cake baked with meringue with almonds on top and then layered with vanilla or rum custard (sometimes mixed with whipped cream), is also dubbed the best cake in the world - Verdens beste. The name is based on the region it's inventer originates from. Starting in the 1930s as a variation of the kongekake ("king cake") with less almonds, as they were quite expensive, it is now a popular dessert for special celebrations.

Iceland: Rjómabollur (profiterole) -> A little sweet treat made from choux pastry filled with jam and whipped cream, the top dipped in chocolate and decorated with sprinkles. Traditionally, they are eaten on "Bun Day", the Monday before Ash Wednesday. Kids wake their parent up by smacking them with paper wands and every smack on the parent's bottom before their feet touch the ground translates into one bun which the parent owes to the child.

[liver-f4ilure]

Recipes by Vivi: Gamble’s Ganache & Cake

WELCOME! Absolute twist of a title but it’s his birthday so here’s a longer recipe! This was requested by ANON & @slasherbait and it’s inspired by James Gamble!

-Ingredients-

THE CAKE!

1 3/4 cup all purpose flour (LEVELED)

3/4 cup unsweetened cocoa powder

1 3/4 cup granulated sugar

2 TSP Baking Soda

1 TSP Baking powder

1 TSP salt

1/2 cup oil (canola or vegetable)

2 LARGE eggs (room temp)

3/4 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

2 TSP Vanilla extract

1/2 cup HOT coffee

FILLING!

1/2 cup unsalted butter

1 cup PACKED brown sugar

3 large egg YOLKS

1 can evaporated milk

1 TSP Vanilla extract

2 cup sweetened shredded coconut

1 cup chopped pecans

GANACHE!

5 oz semi-sweet chocolate CHOPPED

1/2 cup heavy cream

FROSTING!

1 container chocolate buttercream frosting (or homemade but I’m lazyyyy)

-Instructions-

1. Preheat your oven to 250°F and grease THREE 9-inch round cake pans then place parchment paper on the bottom, and grease the parchment paper as well.

2. (THE CAKE) whisk all the dry cake ingredients together in a large bowl and set aside. Using a medium bowl and a whisk mix together the cakes wet ingredients (EXCEPT THE COFFEE) together until combined. Pour the wet ingredients into the dry ingredients and add the coffee and mix until no dry ingredients show and it turns into a batter.

3. Evenly divide the batter between the three pans and bake for 21-15 minutes (bake time varies so keep an eye out!) or until a toothpick inserted into each pan comes out clean.

4. (FILLING) While the cakes are cooling prepare your filling. In a medium sauce pan add egg yolks, brown sugar and evaporated milk and heat on medium until it lightly boils (stir occasionally) and slightly thickens (roughly 5 minutes). Take off heat and mix in the pecans, coconut and vanilla. Allow to cool completely.

5. (GANACHE) add the heavy cream and chocolate into a microwaveable bowl and microwave in 1 minute increments (stirring in between) until smooth

6. Level off the tops of the cakes using a serrated knife, place one cake on the plate or cake stand you’ll be using. Pipe a boarder on top the cake with your buttercream to prevent the filling from falling out. Spread half of the filling inside the boarder and place the second cake on top. Repeat the same process. On the top layer pipe the buttercream boarder however you’d like. carefully add the ganache to the middle. Top with more shredded coconut if desired! (IF YOU STILL HAVE LEFTOVER FILLING YOU MAY ADD IT TO THE TOP OF THE CAKE)

Enjoy!

—

IF THE FILLING IS OVERPOWERING I AM SORRY.

-Vivi

[reodashi]

BNHA Smells

M.list

...

Deku - Smells like Spreamint and Lime, it's not strong... But subtle freshness.

Bakugo - He's evil... Unintentionally. He Smells so good, like cinnomin rolls and cookies, but he hates when people get too close.

Todoroki - Subtle lavender from his clothes, and subtle vanilla from his shampoo.

Kirishima - Axe... I love him... But it's axe body spray 100%

Iida - Fresh books, pencils, and oddly cranberries... No one asks why though.

Denki - Probably the second best smelling guy in 1-A, Smells like pumpkin spice and Apple cider... He's aware of it too.

Sero - Very subtle Smells, not strong at all... But vague fresh bread scent.

Uraraka - You know she smells good, she smells like berries, frosting, and candy.

Asui - Grass... It's not bad though. She just smells like fresh cut grass.

Momo - Fancy ass perfume, costed her like 200 bucks just to smell vaguely like vanilla and cocoa powder.

Jiro - I mean this in the best possible way, but basement... Not grungy or gross, but just that nice rustic smell basements give.

Tokoyami - He got a candle named 'Death' which smells of blackberries and coconut. He's emo and berrylicious.

Shoji - Bamboo, Campfires, and Rain... All depending on the day.

Ojiro - Freshly vacuumed carpet, and if he's felling fancy he uses citrus body wash.

Hagakure - Fruity cereals, strawberry milk, and occasionally hazelnuts.

Aoyama - Everyone say it with me! 👏 Jasmine👏 Starbucks👏 and cake batter👏

Sato - Duh, flour, cake, fresh pastries, and Gingerbread.

Koda - This one is hard... He either smells like a summer garden or farm hay...

Mineta - B.O. which he says is his natural musk. And sometimes tries to hide it with axe.

Aizawa - Apple pie, fireplaces, and fresh blankets. He Smells cozy.

Allmight - He Smells like pubs... Even though he doesn't got there often... He also smells a bit like blood.

Endeavor - He Smells like charcoal, gasoline, and arrogance. He Smells like he tries to hard, which is ironic since he didn't even try hard to become #1 hero since it was just handed to him after Allmight. 👀 And never tried hard to be a good dad👀

Present Mic - He Smells like fresh technology, you know when you unbox a phone and it smells similar to a fresh phone... It's like that.

Miss Midnight - She smells like Jasmine, aphrodiacs, and rose petals... Very flirty scents.

Nezu - Hamster food and coffee... I said what needed to be said.

Eri - She smells like candy stores, carnival sweets, and fresh plushies.

Hawks - He's a mix... His breath is minty fresh, his hair smells like masculine cologne, but his clothes smell like leather even though they aren't made from leather.

Mirko - *the lingering affection from simps* Jk... Sort of. She smells like protein shakes, new shoes, and carrot cake.

Shinso - Tea, coffee, energy drinks... Anything he consumes that helps him stay awake really...

Shigiraki - I know he smells dusty, he smells like mothballs, alleyways, and Walmart 100%

Toga - She smells like blood, I mean it's inevitable due to her quirk. Other than blood, she smells like cheap makeup, like the really chemically smelling stuff.

Dabi - *Daddy issues and burnt* He smells like hot summer days, peanut butter, and bleach due to his hair dye.

Twice - Beer, cigetettes, fresh pavement, and depression.

Overhaul - He smells fine, he smells like chalk and tree bark... But his mask smells NASTY, the bitch never cleans it.

...

[fullcravings]

The Best V/GF Vanilla Cake (1 Bowl)

[morethansalad]

Amazing Upside Down Vanilla Peach Cake (Vegan)

[sundove88]

The Cookie Chonk Chart!!

So recently, @thetropicalfairy and I have had a discussion about which Cookies would be considered chonky- and here is the entire list! And the pic was made by her as well.

Note: Some OCs will be on this list- and some folks not shown in the pic will be as well. If there’s anyone you want to add to the list, that’s ok!

A Fine Boi (Somewhat Chubby): Herb, Churro, Aloe, Gold Citrine, Okchun, Elderberry (OC), Sable, Icicle Yeti, Grapefruit, Tiramisu, Habanero, Bubbles Dragon (OC), Snapdragon, Blueberry Pie, Lilybell, Pecan Brownie (OC), Grandberry Brawler 1/Glimmerberry, Grandberry Brawler 2/Grapeberry, Honorable Paladin Trainee/White Choco Chip, Serious Paladin Trainee/Vanilla Bundt Cake, Kouign Amann, Caramel Arrow, Silverbell, GingerBrave, Dizzy Cookie/Gorgonzola, SuperCar Cookies 1 and 2/Emmental Cheese and Cambozola, Partay Cookies/Swiss Cheese and Raclette, Blue Slushy, Xylitol Nova, Shadow Milk, Eternal Sugar, Mystic Flour, Burning Spice, Silent Salt, Golden Cheese, White Lily, Bumbleberry,

He Chomnk (Mostly Chubby): Dark Cacao, Crunchy Chip (Post Odyssey), Ice Candy, Olive, Strawberry, Custard III, Rye, Cream Puff, Cherry, Blueberry, Pinecone, Amber Sugar, Sea Fairy, Walnut, Cherry Ball, Zombie, Frilled Jellyfish, Carrot, Cotton, Milky Way, Hero, Canele, Mille-Feuille, Vanilla Sugar, Longan Dragon, Buttercream Choco, Pancake, Tea Knight, Tarte Tatin, Captain Caviar, Milkshake (OC), Snowfall Villager/Cashmere, Kind Villager/Poplin, Pumpkin, Parfaedia Principal/Deluxe Sundae, Creme Knights Preceptor/Chantilly Cream, Scovillia Headmaster/Hot Pot, Berry Parfaedia Student/Berry Compote, Citrus Parfaedia Student/Marmalade, Prune Juice, Captain Caviar, Tangerine Tanghulu, WildBerry, Timekeeper, Pure Vanilla, Mango, Muscle, Cranberry,

A Heckin’ Chonker (Very Chubby): Lord Oyster, Mozzarella, Royalberry, Princess, Tiger Lily, Milk, Beet, Yogurt Cream, Cocoa, Chocolate Bon Bon, Mocha Ray, Bacon, Pastel Meringue, Cheesecake, Red Bean, S’More, Frosted Choco (OC), Choco Malt (OC), Coconut Choco (OC), Turtle Brownie (OC), Fudge Ice Cream (OC), Snow Sugar, Ananas Dragon, Vagabond, Gelato (OC), Choco Milk (OC), Second Watcher/Choco Chunk, Grandberry Merchant 1/Blueberry Muffin, Grandberry Merchant 2/Honeyberry, Grandberry Merchant 3/Pinkberry, Spicy Scovillia Student/Army Stew, Hot Scovillia Student/Spicy Rosè, Sauna Egg, Golden Cheese Kingdom Citizen 2/Manchego, Space Doughnut,

H E F T Y C H O N K (Extremely Chubby): Avocado, Hollyberry, Princess Professor Mimolette (OC), Prince Professor Cavatappi (OC), Mala Sauce, Capsaicin, Moon Rabbit (Mostly due to her huge rabbit form), Peperoncino, Potato, Eden Dragon (OC), Dark Choco (After he left The Cookies of Darkness), Macaron, Abalone, Lotus Dragon, Spinach, Half Avocado, Hot Mala Warrior/Spicy Noodle Cookie, Spicy Mala Warrior/Chili Sauce Cookie, Mangosteen (Lychee’s Disguise),

M E G A C H O N K E R (Seriously Chubby): Lychee Dragon, Affogato (Post Episode 14), Elder Custard, Affogato’s Disciple 1/Cortado, Affogato’s Disciple 2/Galao, Pumpkin Spice Latte (OC), Mysterious Priest/Compound Choco, Marble Bread, Plain Yogurt,

O H L A W D H E C O M I N (The Chubbiest of All): Pitaya Dragon, Eggnog, Gatekeeper Cookie/Couverture, Stink Eye Tortuca,

[foodshowxyz]

Raspberry Coconut Cake Recipe

For the Cake:

• 250g all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 200g unsalted butter, at room temperature

• 200g granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 120ml whole milk

For the Raspberry Filling:

• 300g fresh raspberries

• 100g granulated sugar

• 2 tablespoons lemon juice

• 2 tablespoons cornstarch

• 2 tablespoons water

For the Coconut Frosting:

• 200g unsalted butter, at room temperature

• 400g powdered sugar

• 2 teaspoons coconut extract

• 2-3 tablespoons heavy cream

For Garnish:

• 100g shredded coconut, toasted

• 150g fresh raspberries

Instructions:

1. Preheat the Oven:

• Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.

2. Prepare the Cake Batter:

• In a medium bowl, whisk together the flour, baking powder, and salt.

• In a large bowl, cream the butter and sugar together until light and fluffy.

• Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

• Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

3. Bake the Cakes:

• Divide the batter evenly between the prepared cake pans.

• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

4. Prepare the Raspberry Filling:

• In a small saucepan, combine the raspberries, sugar, and lemon juice.

• Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy.

• In a small bowl, mix the cornstarch and water together, then add it to the raspberry mixture.

• Continue cooking until the mixture thickens. Remove from heat and let it cool completely.

5. Prepare the Coconut Frosting:

• In a large bowl, beat the butter until creamy.

• Gradually add the powdered sugar, one cup at a time, beating well after each addition.

• Add the coconut extract and 2 tablespoons of heavy cream. Beat until light and fluffy. If the frosting is too thick, add an additional tablespoon of cream.

6. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a layer of coconut frosting on top.

• Spread half of the raspberry filling over the frosting.

• Place the second cake layer on top and repeat with the remaining frosting and raspberry filling.

• Frost the sides and top of the cake with the remaining coconut frosting.

7. Garnish:

• Press the toasted shredded coconut onto the sides of the cake.

• Decorate the top of the cake with fresh raspberries.

8. Serve:

• Slice and serve the cake. Enjoy!

[cas-skz]

SUNDAY BAKING

Your husband keeps distracting you while you bake and things heat up in the kitchen

| non idol au | married au |

18+plz&thnx!! MDNI

Warnings: lots of smut. choking, flip from dom & sub (m &f) rope play. chocking. unprotected sex. creampie. pet names (good boy, boss, princess). pregnancy mentions.

REQUESTS ARE OPEN

writers note: ok but imagine being newly married and he can’t keep his hands off you. thats where this came from.

Enjoy cas xx

“Oh, I’m being a pain?” Wooyoung laughed, eyeing you up from behind the news paper he was reading.

“Yes. I just need you to tell me which is better, the vanilla raspberry cake or the chocolate coconut cake. They can’t tie!” You groan, poking at the two pieces of cake on the counter.

You had spent the last few weeks working on a cake for your best friends birthday, and getting the right flavour down was becoming a struggle.

Woo joined you at the counter, taking a couple more bites of each cake before tapping the fork off his chin in thought.

“Well…” you asked eagerly, chewing at your lip.

“Just like you, they are both perfect.” Woo kissed you lips gently to stop you from puncturing a hole through your lip. “But I like the chocolate coconut more.”

You patted his chest a few times, “was that so hard.”

Woo rolled his eyes at you, spinning around to wrap his arms around your waist, his semi firm cock pressed against your ass. “It was torture.” He said into your ear, his warm breath and closeness giving you goosebumps.

You felt your clit twitch with excitement as his lips met with your neck, sucking and nipping at the skin.

“No. No! I need to get this done.” You whined, shoving him back gently.

Woo pulled you with him as he sat back on the chair, setting you on his lip as his lips found yours. His hand ran up your thigh, under your Panama shorts. “I can be quick.”

You laughed again his lips, “don’t make me do it.” You say, placing another kiss on his lips before jumping off his lap.

He was right behind you, taking his previous position behind you, his hips grinding into you. “What if I want you too?”

You tried to ignore him and start the cake batters, but he wouldn’t peel himself off. His lips worked at your neck, sucking and biting the skin hard enough to leave a couple of hickies.

His hand ran over your clothes clit, adding a few little rubs. “Woo!” You groaned in frustration, accidentally dumping in an extra cup of flour.

You peeled him off you again, pointing towards the chair. “Down.” You ordered, quickly crawling up to the cub boards above the fridge and grabbing some black rope.

Woo rolled his eyes, a small smile pulling at his lips. “What? I wasn’t that bad.” He protested, though his body knew exactly where to go.

“Messed up the recipe though.” You said, sticking your tongue out at him as you tied his wrists through the back of the chair.

You smirked down at him, undoing the zipper and button of his pants. “So you don’t get too uncomfortable.” Being the tease you were, you tossed off your pj shorts, exposing your lower half.

“Now. Be a good boy and don’t make me have to hide that pretty little mouth of yours.”

You placed a kiss on his lips, turning to go back to your baking. You quickly fixed the mistake that happened, smiling to yourself as it was something so little to get cranky about, but you liked driving him crazy.

You made sure to give him a little show as you gathered and added ingredients, “shoot, if only you weren’t tied up. I need something from way up there.” You jokingly pout, clearing a spot so you could climb up.

Woo made a quiet whining sound as you spread your legs apart, grabbing what you needed before pretending to drop it. “Oops.” You say, leaning forward, your wet pussy on display for him.

You looked back at him, wiggling your butt a bit. “Something wrong babe?”

He shook his head no, but pointed to pants. “Can I get rid of these?” He asks, “please.”

You slid off the counter, slowly strutting to Woo. “What? Didn’t undo them enough the first time?” You tilt your head to one side, pushing your tongue into your cheek before helping tug his pants to his ankles so he could kick them off. “Now, no more out of you.”

It was torture for you to keep teasing him. Your pussy had been begging to be filled all morning, but you were to busy with the test cakes.

You finished up quickly and divided the batter before popping them in the oven, your cunt on full display again. You put on the timer and threw off your apron, leaving you in just a small lace bralette.

“See baby, was that so hard?” You ask as you turn your attention to Woo, who’s cock stood at attention, pre cum leaking from the tip.

Woo’s cock twitched as you climbed onto his lap. Before you sat, you took his cock in your hand and slowly pushed it inside you, a soft moan escaping both your lips.

You settled in his lap, clenching your warm walls around his thick length. “Does my good boy deserve to get fucked?” You question, grinding your hips ever so slowly. “Or should I just sit here until the cakes are done?”

You couldn’t help yourself as your body started to bounce a bit, feeling finally somewhat satisfied.

Woo let out a soft groan, his wrists tugging at the ropes on the chair as you slowly came to a stop, locking eyes with him. “I guess that’s up to you baby girl.” He hummed, smirking up at you. “Seems like you don’t want to wait.”

And you didn’t. Having him just inside you felt so good, but you wanted more. His hips thrusted up, bringing you out of thought as he hit your g-spot. Your hand wrapped around his neck, giving a gentle squeeze. “Be good.” You ordered, starting to bounce your hips.

Your hands slid to the back of his neck as you pressed your lips into his, kissing roughly. You switched between different rhythmic motions. You rose your body and teased the tip of his cock, your ass shaking as Woo cursed your name.

“Such a good boy.” You whispered, lowering yourself back down as you felt your peak rapidly approaching. You leaned back a bit as you hit top speed, one of your hands digging into his chest as you kept your eyes on him.

Your legs started to shake as your peak hit, your walls clenching tightly around Woo’s cock. “Need…to cum.” He moaned, his body stiffening against the chair.

You leaned in close, his cock hitting perfectly as you kept a fast pace. “Cum with me.” You moaned, leaning against his chest as his lips found yours, kissing you deeply as your hips came to a stop and Woo emptied his load.

Woo thrusted a few last times, your contracting walls hugging tightly as his twitching cock as you peaked together. “Don’t stop princess. You feel too good.” He moaned.

The pet name made you flip into little mode, a small whine escaping your lips as you buried your face in his neck. You leaned down a bit to pull the knot from rope holding Woo’s arms back.

He immediately took control, standing you both up and bending you over the table. He slapped your ass a few times before thrusting back into you, the sensation making you grip the table edge.

He thrusted deeply a few times, pulling out the combined juices from inside you. Woo balled his hand in your hair, guiding you to the ground as he shoved his length in your mouth, which you automatically started to suck.

“Pretty princess likes to be the boss sometimes, doesn’t she?” He asked, shoving himself inside your mouth until you gagged.

With his hand still in your hair, he positioned you back over the table, grabbing one of your arms and holding it behind you as he easily slid into your warmth.

He slammed hard a few times, making you squeeze your eyes shut. Woo leaned over you, making sure your arm wasn’t getting hurt as he started to thrust quickly, his lips right by your ear. “Who’s really in charge?”

You moaned and cursed loudly, your breathing fast and laboured, the whole table shook underneath you from the force he was using. You hit your second orgasm, much more intense than the first.

“Who’s the boss princess?” He asked, his powerful thrusts not letting up.

“You are.”

“Louder!”

“You are! You’re the boss!”

Woo slammed deep inside you as his cock started to twitch, filling you again with his pearly white cum. He slowly pulled out, a hiss and moan erupting from both of you.

“Fuck…” You moan, your body twitching as you felt Woo push the leaking cum back inside you. He teased your hole a few more times before slapping your ass hard.

“Cakes are done.” He smirked as the timer went off.

You peeled yourself off the table, giving him a quick kiss before washing your hands and pulling the cakes out.

Woo creeped up behind you, wrapping his arms around you and cupping your boobs. “Gotta keep these fellas safe.”

You rolled your eyes and laughed, carefully taking the cakes out of the pans and placing them on cooling racks. “Perfect. Now I just need to wait for them to cool.”

Woo started playing with both your nipples, flicking and tugging on them from behind. “Shower? Gotta get you all cleaned up.”

You shook your head, pulling him along with you as you headed to the bathroom. “Hot bath.”

“With bubbles?” Woo chuckled

“Obviously!”

Woo filled the bathtub, adding a few different things from your basket of lush products. He climbed in and waited as you cleaned yourself up a bit, using a baby wipe to clean off your privates.

“Hey! Those are my kids your wiping away!”

You laughed, shaking your head as you looked over at Woo, who had made a beard with the bubbles.

“The father of my children.”

“You love me.”

“Yes I do, I love you very much.” You smiled, sitting down in the tub, tucked tightly in Woo’s arms.

“I love you too.” He said, pressing a kiss on the side of your temple.