#powdered sugar with a swirl of whipped cream.

[unagidevi]

hey guy uhm so ive been slowly reworking dreamsleep designs and storyline so if im gone for many days im probably focusing on it. also gonna be a big thing on jan 21st hopefully if its ready (it's their little creation date, 6 years that day!)

uhh i'll update you maybe but so far i only got like 4 characters done and only 2,000 words in

[chaoticconstellation]

Actual Crumbl Sugar Cookie Recipe from a former employee who is no longer bound by their NDA:

makes approximately 55 cookies (or 200 minis!):

ingredients:

For Cookie:

2 pounds SALTED butter

1.9 pounds white sugar

1.2 pounds powdered sugar

8 eggs

4 cups of canola oil

4 tsps of ALMOND EMULSION. can substitute for extract, but use half the amount. can also swap for other flavored extracts like vanilla!

6 pounds of flour

*half ingredient packet* Crumbl uses ingredient packets to make sure that only corporate knows the recipes, but based on what’s missing from a standard cookie recipe and what happens if you forget a packet these are the approximate substitutions

5 tablespoons baking soda

5 tablespoons baking powder

For the Frosting:

1/2 a pound of SALTED butter

6 cups of heavy whipping cream (40% milk fat)

7.5 pounds powdered sugar

2 teaspoons ALMOND EMULSION *same as before can be substituted with half amount of almond extract or vanilla if you choose*

any food coloring of your choice but Crumbl uses RED. you only need *drops*

baking directions:

preheat oven to 290 degrees F or 143 C

soften your butters in your microwave, this step is crucial. you want them NOT at all melted, but soft enough to mold with your hands easily

put your butters and sugars into a large bowl, it’s easiest if this is a stand mixer, but if not an electric hand mixer is fine. you *may* attempt this by hand but i would recommend you don’t.

if you have levels choose your most medium level and beat your butter and sugar for 10 minutes. seriously. and it’s probably not done. scrape the sides, if there is any resistance it’s not done. the texture you’re going for is like passing your spatula through a cloud. you should feel no resistance, the mixture will be light, fluffy and if you feel it between your fingers it will be silky with *slight* sugary texture. imagine applying it to your face, it’s a daily cleanser not a weekly exfoliant.

when you think you’re done put it on for another 2 minutes to be safe.

turn down to level one and add your eggs, oil and flavoring. mix until it creates a creamy soup mixture.

add all of your flour and baking soda and powder.

mix until a homogeneous dough forms.

Sugar cookies at Crumbl are weighed at 4 ounces and scooped using a portion scoop to get their standard shape, then flattened to about 3/4 of an inch thick.

or if you don’t have access to a scale this recipe makes approximately 55 cookies so do your best with that.

*if you want to make minis like Crumbl does for catering the weight is 1 ounce & the baking time is 8 minutes!*

place on a parchment lined baking sheet 2 inches apart from both the other cookies and the sides of the baking sheet. This will be about 9 cookies.

bake for 14 minutes flipping half way.

if you are planning to frost these cookies here are the mandatory next steps to ensure you don’t end up with soggy cookies.

let cookies cool on either baking sheet or on a cooling rack for 20 minutes.

put as many as you can in a single flat line onto a baking tray or something that will fit in your fridge and put in the fridge for another 20 minutes.

now they will be ready to frost with the frosting in the next steps of this recipe.

frosting directions:

soften butter like above

add butter, 2 cups of heavy cream, 2.5 pounds of powdered sugar, food dye, and flavoring to your mixer.

mix on low for one minute or until mostly combined

mix on medium until smooth

mix on high for 3 minutes

turn back to low and add the rest of the cream and powdered sugar.

mix on low until mostly combined

mix on medium until smooth

mix on high for 3 more minutes.

viola! you have Crumbl Sugar Frosting.

now to frost your cookies like they do at Crumbl….

fucking good luck! — I mean…

If enough people request it I’ll do a little video.

you want a smooth flat top with a little flat swirl.



[kaijuno]

🍰 Blackcurrant Velvet Cheesecake Recipe 🍰

Ingredients:

For the Blackcurrant Velvet Cake Base:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon cocoa powder

1 cup vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons blackcurrant food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Blackcurrant Cheesecake Filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh blackcurrants, pureed

1 cup heavy whipping cream

For Topping:

Fresh blackcurrants

Whipped cream (optional)

Instructions:

1. Prepare the Cake Base:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

In another bowl, whisk together the vegetable oil, buttermilk, eggs, blackcurrant food coloring, vanilla extract, and white vinegar.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract, and continue to beat until well combined.

Fold in the pureed blackcurrants until evenly distributed.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

3. Assemble the Cheesecake:

Once the cake base has cooled, spread the cheesecake filling evenly over the top.

Smooth the top with a spatula and refrigerate for at least 4 hours, or until the cheesecake is set.

4. Add the Toppings:

Before serving, garnish the cheesecake with fresh blackcurrants and a swirl of whipped cream if desired.

Enjoy your delicious Blackcurrant Velvet Cheesecake!

[mossy-mischief]

Gavin's Marble Chiffon Cake Recipe

My friends, I have a gift for you.

I found the exact Marble Chiffon Cake recipe Gavin and Freelancer make in this video and from the baking stream. It's from The Taste of Home Baking Book. If anyone makes it, let me know how it goes! I haven't tried yet.

(Recipe transcription below)

Marble Chiffon Cake

PREP: 15 min. + standing BAKE: 1 hour + cooling YIELD: 16 servings

CAKE:

7 eggs, separated

2 squares (1 ounce each) unsweetened chocolate

1-3/4 cups sugar, divided

1/4 cup hot water

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

3/4 cup water

1/2 cup vegetable oil

1 teaspoons vanilla extract

1/2 teaspoon cream of tartar

FROSTING:

4 squares (1 ounce each) semisweet chocolate

1 tablespoon butter

7 tablespoons heavy whipping cream

1 teaspoon vanilla extract

1-1/2 cups confectioners' sugar

Let eggs stand at room temperature for 30 minutes. In a small saucepan or microwave, melt unsweetened chocolate; stir until smooth. Add 1/4 cup sugar and hot water; mix well and set aside.

In a large mixing bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.

In another large mixing bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Stir a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion.

Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert the cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.

For frosting, melt semisweet chocolate and butter in a small saucepan or microwave; stir until smooth. Remove from the heat; stir in cream and vanilla. Whisk in confectioners' sugar until smooth. Immediately spoon over cake.

[forkfulofflavor]

Coffee Cake with Cappuccino Frosting Ingredients: For the Coffee Cake: 120 g (½ cup) whole milk 15 g (3 ½ tbsp) instant coffee granules 140 g (1 ¼ sticks) unsalted butter, softened 100 g (½ cup) light brown soft sugar 75 g (¼ cup + 2 tbsp) caster or granulated sugar ½ tsp vanilla bean paste (or 1 tsp vanilla extract) 3 UK medium/US large eggs, room temperature 180 g (1 ½ cups) plain gluten-free flour blend (or your preferred GF flour mix) 60 g (½ cup + 1 ½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free) 2 ½ tsp baking powder ½ tsp xanthan gum (omit if your GF flour blend contains it) ¼ tsp salt For the Cappuccino Whipped Cream Frosting: 300 g (1 ? cups) double/heavy cream 18 g (2 ½ tbsp) cappuccino powder 2 g (1 ½ tsp) instant coffee granules 120 g (1 cup) icing/powdered sugar (adjust sweetness to taste) Chocolate shavings for decoration Directions: For the Coffee Cake: Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line an 8-inch (20 cm) round cake tin with baking paper. Dissolve the coffee: In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set aside to cool. Cream the butter and sugars: In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a balloon whisk, hand mixer, or stand mixer. Add the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is well combined. Mix the dry ingredients: In a separate bowl, sift together the gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients in three batches, alternating with the coffee milk in two batches, whisking well after each addition. The batter should be smooth and fluffy. Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking. Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. For the Cappuccino Whipped Cream Frosting: Prepare the coffee-cream mixture: In a small saucepan or microwave-safe bowl, heat 70 g (about ? cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely. Whip the cream: In a large bowl, whisk the remaining cream and icing sugar until soft peaks form. Add the coffee mixture: Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. Whisk for an additional 30 seconds if needed to thicken the frosting. Assembling the Coffee Cake: Frost the cake: Spoon the cappuccino frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly, creating decorative swirls. Decorate: Sprinkle with chocolate shavings for a beautiful finishing touch. Serve: Slice and enjoy! Storage: The coffee cake can be stored in a closed container in the fridge for 3-4 days. Prep Time: 25 minutes | Baking Time: 40 minutes | Total Time: 1 hour and 5 minutes Kcal: 350 kcal per slice | Servings: 8 servings This Gluten-Free Coffee Cake with Cappuccino Whipped Cream Frosting is a delightful treat for coffee lovers and dessert enthusiasts alike. The cake is soft, fluffy, and perfectly moist, thanks to a blend of gluten-free flour and ground walnuts. The hint of coffee in the cake pairs beautifully with the rich cappuccino-flavored whipped cream frosting, creating a balanced flavor that’s not too sweet yet full of depth. The cappuccino frosting is light and creamy, adding a touch of elegance with its smooth texture and decorative swirls. Topped with chocolate shavings, this coffee cake is perfect for any occasion, whether it's a cozy afternoon snack or a celebratory dessert. Serve it chilled for a refreshing twist, and enjoy the indulgence of this perfectly crafted cake.

[foodshowxyz]

Enchanted Winter Berry Cake

Ingredients:

For the Purple Sponge Cake:

4 large eggs

250 grams of granulated sugar

250 grams of all-purpose flour

1 teaspoon of baking powder

120 ml of whole milk

120 ml of vegetable oil

1 teaspoon of vanilla extract

Purple food coloring (gel works best)

For the Italian Meringue:

4 large egg whites

250 grams of granulated sugar

60 ml of water

A pinch of cream of tartar

For the Whipped Cream Frosting:

600 ml of heavy cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract

Pink food coloring

For the Decoration:

Edible pearls and glitter

Sugared berries (cranberries, blueberries, raspberries)

Candied lemon peel, finely chopped

Edible gold stars

Instructions:

1. Bake the Purple Sponge Cake:

Preheat your oven to 175°C (350°F). Grease and line three 18 cm (7-inch) cake pans.

In a bowl, beat eggs and sugar until fluffy and light in color.

Sift together flour and baking powder. Gradually add to the egg mixture.

Mix milk, oil, vanilla extract, and purple food coloring in a separate bowl. Then fold into the batter until uniform.

Divide the batter evenly between the pans and bake for about 25 minutes or until a toothpick comes out clean.

Let the cakes cool completely after baking.

2. Prepare the Italian Meringue:

Place sugar and water in a saucepan over medium heat, stirring until the sugar dissolves.

Once the sugar syrup reaches 115°C (239°F), start whipping the egg whites with the cream of tartar until soft peaks form.

When the syrup reaches 121°C (250°F), slowly pour it into the egg whites while continuing to whip until glossy and cool.

3. Make the Whipped Cream Frosting:

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

Take a portion of the whipped cream and mix with pink food coloring for the colored layers.

4. Assemble the Cake:

Trim the tops of the cakes to level them if needed. Place one layer on a cake stand.

Spread pink whipped cream on the first layer, then add the second layer and repeat.

Frost the outside of the cake with the white whipped cream, smoothing it out.

5. Decorate the Cake:

Pipe Italian meringue on top in tall swirls to create a dramatic effect.

Decorate with sugared berries, edible pearls, and glitter.

Add bits of candied lemon peel around the edges for a zesty touch and place gold stars sporadically for a magical finish.

6. Serve:

Chill the cake for at least 1 hour to set the frosting and meringue before serving.

Slice with a hot knife to get clean cuts and serve this enchanting dessert.

[b33srcoolff]

Pedro pascal x reader| based off this tt bc it made me sad

Day off

Summary: you saw a clip on an interview of Pedro talking abt his body and decided to spoil him bc why not.

It was late at night, you couldn't sleep, you were too busy scrolling through tiktok and all the wonderful pedro pascal edits. That was until you came across one edit it was his Vanity Fair lie detector test, as soon as you heard him say that he wasn't fit anymore your heart sank. You saw him as nothing but beautiful, he was your whole world and it hurt to see him talk about himself like that, you looked over at your boyfriend who was peacefully sleeping, he looked so beautiful like this and you wanted him to know it. You looked over at the clock 7:28 am the only store that would be open is walmart. You slowly climbed out of bed and checked his schedule. He had the day off. You fixed yourself up so you didn't look horrible but you didn't do your hair or make up just because it was 7 am and you were only going to walmart. You started up your car and drove to walmart while listing some lana del rey, you grabbed a cart then went to the food isle you grabbed every single type of berry that was there , powdered sugar, waffle mix, whipped cream, ice cream, and captain crunch, then to the candy isle you grabbed his favorite chocolate and candy then you got a little mandalorian plush for u and little grogu for him. You got him just a blank white card because you thought all the other ones were too cheesy. You checked out and drove home, you started to wash the berries and then you made the waffle mix. After making the waffles you set the table and after digging through your closet you found some white candles, you have no clue how pedro hasn't woken up yet. You served the waffles om a plate sprinkled some powder sugar, and swirl of whipped cream with a strawberry, black berry and two blueberrys(FUCK RASBERRYS ALL MY HOMIES HATE RASBERRYS)  you grabbed the card and wrote ‘i feel i dont tell you this enough but i love you, i think your perfect in every way and you make life worth living,  Jose Pedro balmecda Pascal i love you’. Went to your room to wake him up “ baby wake up i gotta surprise for you” you lightly shook him he opened his eyes ``huh, oh ok” you grabbed his hand and led him the the kitchen a smile rose on his face you sat him and told him to wait there you grabbed the candy, chocolates  and the card. You handed him the card and as he started to read it you could've sworn you saw a tear but he denied it quickly. He closed the note and said “thank you baby i love you so much” and immediately started to eat, after you finished eating you guys decided to move to the couch and watch his favorite movies. You didn't know how you got so lucky but you did and you wanted to to be yours forever

[spumoniidraws]

The companions and Tav prepare and enjoy Hot Chocolate

I'm feeling a little inspired by the season to try to enjoy the little things. Including coco. And since the BG3 brainrot won't go away, lemme speculate for fun.

Astarion: Astarion would politely ask Tav to make the coco. Dark chocolate, something fruity. Double cream but not too much so it's still thick and rich. Very little sugar. Then he'd spike it with brandy when Tav wasn't looking and raise a toast to the two of them. He doesn't ask for himself tho. He asks because he thinks Tav would like it. Gale: Gale would absolutely pour his heart into preparing a French style hot coco topped with whipped cream, chocolate shavings and a toasted marshmallow a la Ned Flanders style. Then he would invite Tav to curl up on their sofa near the fire and chat about holidays, with or without anecdotes and trivia about various traditions around Toril Karlach: Coco powder mix and mini marshmallows. Plain, simple, beloved. Karlach would lean into the childhood memories, and reminiscing about beloved holiday traditions. Maybe while eating the "leftover" mini marshmallows by the handful. Wyll: Red Velvet Hot Chocolate. Swirled in a glass mug with whipped cream stripes and a candy cane stir stick. Showy for sure, but the flavor is delightful and playful. He and Tav would sit and discuss intrigue and make playful looks at one another with whipped cream mustaches.

Lae'zel: She doesn't really understand and ends up making Xocolatl (the chocolate drink from the Aztecs made with raw cacao, water and maybe chili pepper). She finds it invigorating, despite its bitter flavor. When Tav makes it for her, she scoffs at first, but the sweet beverage is certainly an experience for her. Shadowheart: Having never had it before, she finds it pretty frilly and indulgent. Tav makes a simple coco mix for her anyway and she is delighted by it and tops it with everything. Whipped cream, marshmallows, sprinkles, graham crackers. Its a messy, colorful, atrocity. She may or may not play with the whipped cream can to tease Tav.

These are just my speculations. And I'm sure everyone has different ideas of hot chocolate vs coco mix...whatever. Just for fun. How do you think they would enjoy their hot chocolate?

[kwitras-kitchen]

Carrot Cake with Cream Cheese Frosting

One of my favorite things to nibble on at work, spongy, sweet and light! You can never go wrong with a classic carrot cake, let’s bake it together 🥕

INGREDIENTS

For the Carrot Cake:

2 cups (250g) all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup (120ml) vegetable oil

1 cup (200g) granulated sugar

1/2 cup (100g) packed brown sugar

4 large eggs

2 cups (250g) finely grated carrots (about 4 medium carrots)

1/2 cup (60g) chopped walnuts (plus extra for garnish)

For the Cream Cheese Frosting:

8 ounces (225g) cream cheese, softened

1/2 cup (115g) unsalted butter, softened

4 cups (500g) powdered sugar

1 teaspoon vanilla extract

LET’S START BAKING

1. Prepare the Carrot Cake:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Mix Wet Ingredients:

In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar together until well combined.

Add the eggs one at a time, beating well after each addition!

Combine Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots and chopped walnuts.

Bake:

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for at least 10 minutes.

2. Prepare the Cream Cheese Frosting:

Beat Ingredients:

In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.

Gradually add the powdered sugar, beating well after each addition.

Stir in the vanilla extract.

3. Assemble the Cake:

Frosting:

Once the cakes are completely cooled, you can add the cream cheese frosting. For a nice look it’s best to opt for a piping bag, this helps make beautiful swirls.

Top it off with whatever decorations your heart desires: cinnamon, walnuts, edible flowers, lemon zest,….

TIPS

Carrot Preparation: For a smoother texture, grate the carrots finely. You can also use pre-grated carrots if preferred.

Cream Cheese Frosting: For a lighter frosting, you can whip the cream cheese and butter until very fluffy before adding the powdered sugar.

Enjoy baking and indulging in this classic carrot cake with its rich, spiced flavor and creamy frosting!

If you’d like to see more of me, don’t hesitate to follow my TikTok where I share my recipes <3

[ariblush]

Strawberry Rosé Cream Puffs with Pink Sugar Dusting

♡These Strawberry Rosé Cream Puffs are light, airy, and delightfully pink♡

Ingredients:

♡For the Cream Puffs:

1/2 cup water

1/2 cup milk

1/2 cup unsalted butter, cubed

1 tsp sugar

1/4 tsp salt

1 cup all-purpose flour

4 large eggs

♡For the Strawberry Rosé Whipped Cream:

1 cup heavy cream, chilled

1/4 cup powdered sugar

2 tbsp rosé wine

2 tbsp strawberry purée (blend a handful of strawberries until smooth)

1/4 tsp vanilla extract

A few drops of pink food coloring (optional)

♡For Pink Sugar Dusting:

2 tbsp granulated sugar

1 drop pink food coloring (optional)

Instructions:

♡Make the Cream Puffs

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper

In a medium saucepan, combine water, milk, butter, sugar, and salt over medium heat. Stir until the butter melts and the mixture begins to simmer

Add flour all at once, stirring quickly with a wooden spoon until a dough forms and pulls away from the sides. Cook for about 1-2 minutes, stirring constantly

Remove from heat and let cool for 2 minutes. Add eggs one at a time, beating well after each until smooth and glossy

Spoon or pipe 1-inch mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake for 20-25 minutes or until golden and puffed. Turn off the oven, crack the door open, and let them cool inside for 10 minutes

♡Prepare the Strawberry Rosé Whipped Cream

In a chilled mixing bowl, beat heavy cream until it begins to thicken

Gradually add powdered sugar, rosé, strawberry purée, vanilla, and food coloring (if using), and beat until soft peaks form

Transfer to a piping bag fitted with a star tip or a round tip

♡Make the Pink Sugar Dusting

In a small bowl, add granulated sugar and a drop of pink food coloring. Stir until evenly coated

♡Assemble the Cream Puffs

Slice each puff in half and pipe a generous swirl of strawberry rosé whipped cream into the center.

Replace the tops and dust with the pink sugar

Serve & Enjoy

Place the cream puffs on a pretty plate or tiered tray, and pour yourself a glass of rosé to match! These are best enjoyed fresh with a strawberry on the side!♡

[sapphic-mad-scientist]

Nevermore characters café orders ig

Lenore: I need an ungodly amount of black coffee with 1 packet of sugar Duke: Creamer and ice. Yes. No espresso. You heard me. Pluto: Tea if with anyone, plain milk if by himself Annabel: Tea if with anyone, caramel frappe if alone

Morella: Just a pumpkin spice latte thank you!!! Ada: Venti unicorn drink but add in 19 and 1/3 pumps of cream, not 18 not 20, 19 1/3, + 1 pump mocha + 1 pump frappe base + 1 pump white mocha + half crosshatch caramel + half crosshatch hazelnut+ italian drizzle swirl + 2 scoops of vanilla bean powder latte make sure its hot and then add 2 cubes of sugar, but make sure to stir it slowly counter-clockwise with a teaspoon, and then get a single ice cube and break it in half, and then do 3 shots of espresso, but wait for 31 seconds before you do the next shot. Then add extra foam but just 🤏this much and then put some whipped cream on top in a clockwise spiral and drizzle it with caramel okay thank you. Also can I get a newly baked cinnamon bun? make sure the cinnamon is sprinkled on only half of the bun. yeah thats all. Prospero: "Hi can I get uhhh 20 shots of espresso no ice" "Jesus Christ just do drugs" Eulalie: Jasmine tea with a hint of cream and sugar or the pink drink despite being "slightly" allergic to strawberries Berenice: New Orleans style coffee Montresor: Black coffee in a derogatory manner Will: Peach cobbler frappe

[mamamittens]

500+ follower event!

As decided by popular vote, a food themed ask box event!

Running from 9-12-23 to 9-19-23, hopefully the menu makes sense!

Milkshake themed!

Here’s our menu for the special 500+ follower event running from 9-12-23 to 9-19-23! To enter your order, just put it in my ask box! I may suspend the ask box if I get overwhelmed, but all asks put in during this time frame are eligible for this event.

Who can go on an order? Why, you and a character of your choice as long as they are +18. Please clarify if this is a character from a specific fandom, otherwise I will assume One Piece as that’s my most active fandom at this time.

For yourself, please include a short description for your pronouns (F!, M!, GN!, AFAB, and AMAB), appearance, style, and personality. I just need a reasonable amount of information to write your stand in with. If there’s a particular quirk or detail you want focus put on, please do include it!

If I’ve written for you before, an OC may go in your place! I’m sticking to just what’s in the ask box, so if you don’t include it, I won’t know!

All I ask is that you keep it relatively simple, polite, and short since I don’t know if there’s a character limit to the ask box. Should you need multiple asks, make it clear which are yours.

If you intend to ask for a +18 order (smut), I advise you to be at least 18 as I voluntarily flag all my +18 content. In this particular context, I especially need to know AFAB/AMAB so I may write appropriately.

Flavor – Universe

Vanilla – Canon

Chocolate – Modern

Toffee – coffee shop au

Vanilla swirl – Office au

Strawberry – Fantasy

Cake – royal au

Chunks – fantasy creature au (feel free to specify who is what)

Add ins – Relationship

Caramel syrup – Childhood friends

Chocolate syrup – Strangers

Strawberry syrup – Unbalanced relationship

Fruit – Arranged marriage

Gummy candy – Enemies to lovers

Cookies – Coworkers

Flambe (on fire) – Fling

Powdered sugar – One sided crush

Toppings – Reception?

Sprinkles – Nervous

Whip cream – Confident

Cherry – Sweet

Fries - Casual

Additional shots* - Get a room!

NSFW+18 ONLY

Alcoholic shots (kinks) to be added to your milkshake or your partners! Please phrase it as “shot of X for (A)/me” to identify who receives the act. There is no limit but bear in mind a complicated order could take much longer! And some shots may interact in unusual ways, so if you have a squick please bear that in mind.

To specifically request something not be present when it is otherwise implied, please ask “to hold X”.

White Russian – Creampie/Cum play

Hot Damn – Praise kink

Mind Eraser – Degradation

Afterburner – Choking/breathplay

Jell-o shot – Edging

Pineapple Upside Down Cake – Oral

Alice in Wonderland – Size Kink

Motor Oil – Marking

Kamikaze – Temperature play (Served hot or cold for temp preferences)

Jager Bomb – Rough Sex (Extra strong is hate sex)

Green Tea shot – Soft Sex

Pink Schnapps – Dom/Sub (The person receiving this shot will be designated the ‘Sub’)

Black Jack – Restraints

Brain Hemorrhage - Overstimulation

Special side treat (totally optional!)

Mochi Ice Cream – Yandere

Vanilla – Obsessive

Red bean – Possessive

Grean tea – Delusional

Strawberry – Protective

Coffee – Manipulative

An example of an order would be as follows:

“Hi! Doffy and I would like a strawberry cake milkshake with strawberry, caramel syrup and powdered sugar (for me!). Whip cream and a cherry on top, please! A red bean mochi would also be nice! Add in an Alice in wonderland, black jack (for me), pink schnapps (also me), and a hot damn too! I go by “Sky” and I’m a short but lanky guy (masc pronouns please) with black curls, tan skin, and dark eyes. I’m nervous and tend to freeze when shocked before rambling. I blush really easily too… unfortunately.”

[bangjiazheng]

🍌 Banana Pudding Pound Cake Recipe 🍰✨

🍌 Banana Pudding Pound Cake Recipe 🍰✨ This Banana Pudding Pound Cake combines the richness of pound cake with the flavors of classic banana pudding! With swirls of banana flavor and topped with crushed vanilla wafers, it’s a delicious treat for any dessert lover. Ingredients for Banana Pudding Pound Cake: For the cake:

1 cup unsalted butter (softened)

2 cups granulated sugar

4 large eggs

3 ripe bananas (mashed)

1 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream For the pudding swirl:

1 package (3.4 oz) instant banana pudding mix

1 cup milk For topping:

1/2 cup crushed vanilla wafers

Whipped cream or icing (optional) Instructions for Banana Pudding Pound Cake:

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

Make the batter: In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract.

Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Combine ingredients: Gradually add the dry ingredients to the banana mixture, alternating with sour cream, until fully combined.

Prepare pudding swirl: In a small bowl, mix the instant banana pudding mix with milk until thickened.

Layer the cake: Pour half of the batter into the bundt pan. Spoon the banana pudding over the batter, then pour the remaining cake batter on top.

Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve: Top with crushed vanilla wafers and drizzle with whipped cream or icing if desired. Pro Tip: For a touch of caramel flavor, drizzle caramel sauce over each slice when serving! This Banana Pudding Pound Cake is moist, flavorful, and the perfect blend of banana pudding and cake! 🍌🍰✨

[forkfulofflavor]

Apple Cider Cake Ingredients: For the Apple Cider Reduction: 6 cups (1440 ml) apple cider For the Apple Cider Cake: 2 1/4 cups (282 g) all-purpose flour, spooned and leveled 1 tbsp cinnamon 1 tsp nutmeg 1/4 tsp allspice 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 10 tbsp (140 g) unsalted butter, softened 1 cup (200 g) granulated white sugar 1/2 cup (110 g) light brown sugar, packed 3 large eggs, at room temperature 1 tbsp vanilla extract 1/2 cup (120 ml) buttermilk, at room temperature 1/2 cup (122 g) sour cream, at room temperature 1/2 cup (120 ml) apple cider reduction, at room temperature 1/3 cup (95 g) unsweetened apple butter, at room temperature For the Apple Cider Caramel: 1/2 cup (120 ml) apple cider reduction, at room temperature 3/4 cup (165 g) light brown sugar, packed 9 tbsp (126 g) unsalted butter 1 cup (240 ml) heavy cream 1 tsp vanilla extract 1/8 tsp salt For the Cream Cheese Frosting: 1 cup (224 g) unsalted butter, softened 8 oz (226 g) cream cheese, cold 2 cups (260 g) powdered sugar Directions: Make the Apple Cider Reduction: In a large saucepan, bring 6 cups of apple cider to a simmer over medium-low heat. Simmer for 40-50 minutes until it reduces to 1 cup. Allow it to cool completely. Half will be used in the cake and the other half in the caramel sauce. Prepare the Apple Cider Cake: Preheat the oven to 350°F (175°C). Grease a 9x9-inch metal baking pan and line with parchment paper. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside. In a large bowl (or stand mixer with paddle attachment), cream together softened butter, granulated sugar, and brown sugar on high speed for 2 minutes. Add eggs and vanilla and mix on medium speed for about 1 minute, until pale and smooth. Add buttermilk, sour cream, 1/2 cup apple cider reduction, and apple butter. Mix on medium speed until combined; the batter may look curdled but will smooth out once dry ingredients are added. Gradually add dry ingredients, mixing on low speed just until combined. Pour the batter into the prepared pan. Bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack. Make the Apple Cider Caramel Sauce: While the cake bakes, combine the remaining apple cider reduction, brown sugar, and butter in a medium saucepan over medium heat. Simmer for 5 minutes, stirring occasionally. Reduce to medium-low heat, add the cream, and simmer for an additional 3-4 minutes. Remove from heat and stir in vanilla and salt. Allow caramel to cool to room temperature. Prepare the Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined and creamy. Gradually sift in powdered sugar, mixing on low speed, then whip on high speed for 1 minute until fluffy. Assemble the Cake: Once the cake has cooled completely, remove it from the pan using the parchment paper. Use the end of a wooden spoon or skewer to poke holes across the top. Transfer cooled caramel sauce to a piping bag, snip the tip, and pipe caramel into the holes. Spread a thick layer of cream cheese frosting on top of the cake. Drizzle remaining caramel sauce on top and gently swirl with a spoon. Cut into 16 squares and serve with an extra drizzle of caramel if desired! Prep Time: 30 minutes Cooking Time: 1 hour, 20 minutes Chill Time: 6 hours Total Time: 2 hours, 50 minutes Kcal: 420 kcal per slice Servings: 16 servings This Apple Cider Cake captures the essence of fall with every bite. It starts with a moist, spiced cake that’s filled with apple cider caramel sauce and topped with a luscious cream cheese frosting. The rich apple and cinnamon flavors make it an ideal dessert for family gatherings or cozy autumn nights. Perfect for Thanksgiving or any fall celebration, this cake brings warmth and seasonal comfort to the table. The caramel drizzle and cream cheese frosting elevate this cake to a true showstopper, embodying the taste and aroma of autumn in every slice.

[foodshowxyz]

Fantasy Berry Meringue Layer Cake

Ingredients:

For the Cake Layers:

300 grams of all-purpose flour

300 grams of granulated sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

A pinch of salt

4 large eggs

240 ml of buttermilk

120 ml of vegetable oil

2 teaspoons of vanilla extract

Food coloring in violet, blue, and pink

For the Meringue:

4 large egg whites

200 grams of caster sugar

1 teaspoon of cornstarch

1 teaspoon of white vinegar

1 teaspoon of vanilla extract

For the Whipped Cream Frosting:

500 ml of heavy cream

50 grams of powdered sugar

1 teaspoon of vanilla extract

For the Garnish:

Fresh strawberries, halved

Fresh blueberries

Fresh raspberries

Edible gold leaf (optional)

Edible pearls or colored sprinkles

Instructions:

1. Make the Cake Layers:

Preheat your oven to 175°C (347°F). Grease and line three 20 cm (8 inch) cake pans.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter into three bowls. Color each one with a different food coloring.

Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Meringue:

Whisk the egg whites until soft peaks form.

Gradually add the sugar, cornstarch, vinegar, and vanilla extract, and continue to whisk until stiff peaks form.

Transfer the meringue into a piping bag fitted with a large star nozzle.

3. Make the Whipped Cream Frosting:

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Keep the frosting chilled until you're ready to assemble the cake.

4. Assemble the Cake:

Place one cake layer on a serving plate and spread a layer of whipped cream frosting over it.

Top with the second cake layer and spread another layer of whipped cream.

Add the final cake layer and cover the entire cake with a thin layer of whipped cream, smoothing it out. This is your crumb coat.

Chill the cake in the refrigerator for 30 minutes.

5. Decorate the Cake:

After chilling, cover the cake with another layer of whipped cream frosting, creating a smooth surface or swirling texture as you prefer.

Pipe meringue peaks on the top of the cake.

Garnish the cake with fresh berries, edible pearls, and gold leaf if using.

6. Final Touches:

Use a culinary torch to lightly toast the meringue peaks until golden.

Drizzle some melted white chocolate or a fruit coulis over the meringue and berries for extra decadence.

7. Serve:

Let the cake set in the fridge for at least an hour before serving.

Slice and enjoy your Fantasy Berry Meringue Layer Cake!

[angelkin-food-cake]

Strawberry Jelly and Vanilla Cream Brioche Doughnuts with Lilac Sugar

Lilac Sugar:

1 cup granulated sugar

1 cup fresh lilac petals

1 vanilla bean seeds removed

Doughnuts:

1¼ cups warm milk

2 Tbsp. active dry yeast

1 Tbsp. granulated sugar

6 Tbsp. butter softened/lightly melted

1 egg

3½ cups all purpose flour

1 tsp. salt

Strawberry Jelly:

1 quart fresh or frozen strawberries diced

¼ cup coconut or granulated sugar

2 Tbsp. lemon juice

1 tsp. vanilla bean seeds removed

Cream:

1 cup heavy whipping cream

1 Tbsp. powdered sugar

1 tsp. vanilla bean seeds removed (or 2 vanilla)

½ tsp. flaky sea salt

Lilac Sugar:

In a bowl, combine the sugar with the lilacs and vanilla bean seeds. Pour the sugar into a glass jar and store at room temperature for up to 2 weeks. The longer it sits, the more flavor the sugar will have.

Doughnuts:

In a large mixing bowl (I like to use my stand mixer), combine the warm milk with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread.

To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour and the salt. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining  ½ cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the jelly, at least 15 minutes.

To make the jelly, combine the strawberries, sugar, lemon juice and vanilla in a small sauce pot. Bring the mixture to a boil and then cook over high heat, mashing the strawberries as they cook down until the jelly is thick, about 5 minutes. Remove from the heat and allow to cool completely before mixing with the cream.

To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a ½ -inch thickness. Using doughnut or cookie cutters, cut out 1½ -inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap while the oil heats.

In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown,1 to 2 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool completely before filling.

To make the cream, add the heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Stir in the powdered sugar and vanilla. Add the cold jelly and gently fold it into the cream to create swirls.

Spoon the jelly and cream into a pastry bag fitted with a tip or just use a ziplock bag with the corner snipped off. Pierce the base of each cooled doughnut with piping tube and pipe a little filling into each doughnut. Generously sprinkle each doughnut with lilac sugar.