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White boy tastes a long chocolate stick

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April 18, By linda 76 Comments. When the cherry blossom trees are in full bloom, you know it is spring for sure. For me, spring is the start of something new and it always leaves me feeling inspired and thankful. I have been imagining this cake for a few weeks now. Usually it begins with a picture of what the cake is supposed to look like in my head.

I must say, it turned out even better than imagined. While on the subject of starting new, you know that other blog I had? I gave that up.

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That feels really, really good. I love putting all my effort into one blogpost such as this one, a monster post! It definitely "long chocolate stick" like a new start White boy tastes I have been feeling very guilty about neglecting the blog not because I have to blog, but because I LOVE to blog.

Did I tell you I have a new stove and oven by the way? I was a bit worried about the oven, what if I suddenly sucked at baking?? I made macarons, and they turned out a bit wonky I think my new oven is very. Therefore I suggest making it over a couple of days. I tried baking all the batter in one pan and it turned out really dense and flat. The chocolate cake batter is much lighter and can therefore be baked in just one pan.

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Use a serrated knife. Heat oven to °C F.

Prepare two 15 cm 6 inch baking pans by greasing them with butter and dusting them with flour. Beat butter and sugar until light and crumbly.

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Mix together flour, "White boy tastes a long chocolate stick" powder and salt in another bowl. Add flour mixture and milk in batches to the butter mixture and beat until just combined. Add vanilla and the egg white and mix until smooth.

Divide batter among the pans and bake for about 25 minutes or until a toothpick comes out clean. Prepare one 15 cm 6 inch baking pan by greasing it with butter and dusting it with flour. Melt the butter and let cool.

Mix flour, cocoa powder, baking powder, baking soda, salt and sugar in a large bowl. Add butter, egg, milk and water to the mix and beat or stir by hand until combined. Pour batter in the prepared cake pan and bake for about minutes or until a toothpick comes out clean. Let cake cool in the pan for 20 minutes before inverting it onto White boy tastes a long chocolate stick cooling rack. Strawberry swiss meringue buttercream I know a lot of people struggle with swiss meringue buttercream smbc.

I piped the curdled buttercream onto the cupcakes anyway. Not a good idea. So here are some tips:. This is actually quite normal and happens almost every time I make it.

If the buttercream is too cold, just put the bowl over a sauce pan with simmering water again for a few seconds and beat until smooth again. Remember to bring it to room temperature before whipping it smooth again.

Pour egg whites and sugar in a clean and heat proof bowl preferably stainless steel or glass. Put the bowl over a sauce pan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl. Whisk the sugar end eggs with a whisk constantly until the mixture reaches about 65°C about F. Remove the bowl from the heat, whip until white, fluffy and cool with a stand- or electric mixer.

When the bowl feels cool to the touch, start adding the butter, piece by piece. Add pureed strawberries to the buttercream and whip until smooth. Add food coloring if desired. Cut chocolate layer in half so you have two chocolate layers. Put the first layer, either chocolate or vanilla, on a cake stand or serving platter 3. Put the next layer on top.

Repeat step 3 until you have used all layers. Spread a thin layer of buttercream on the cake to secure any crumbs. Remove cake from the fridge and spread another, slightly thicker layer on the cake.

Macarons Makes approximately 35 whole macarons All ingredients are measured in weight since this recipe is very precise! Ingredients g blanched, ground almonds make sure to grind more than grams or almond flour g powdered sugar g egg whites about 3 large egg whites long chocolate stick, preferably aged 1 day at room temperature covered with cling long chocolate stick 50 g granulated sugar Pink food coloring optional.

Grind the almonds in a food processor or blender. Sift to get rid of any large pieces or lumps. Mix the powdered sugar with the ground almonds and give it another pulse in the food processor or blender. In a large bowl preferably stainless steel or glass, not plasticwhip the egg whites with a stand- or electric mixer.

As the egg whites start to foam, add the granulated sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out. Fold in the White boy tastes mixture carefully and slowly into the meringue using a spatula.

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Add food coloring if desired, and stir until fully mixed. The mixture should flow like a ribbon when you hold up the spatula.

If you want to test if the batter has good consistency, just put a dollop of batter on a piece of parchment paper. If not, keep folding. Fill your piping bag and pipe the macarons onto baking sheets.

About 2, cm 1 inch is enough. Let macaron shells set for 60 minutes to form a dry skin. Preheat oven to ° C F.

Let cool completely, then fill and sandwich together. White boy tastes a long chocolate stick in airtight container in the fridge, preferably for a day or two before eating. Har precis hittat hit från din instagram! Jag är också pepp på våren! Allt blir så vackert. Jag läser utan problem texterna på engelska men skulle verkligen uppskatta recepten på svenska. This cake is absolutely stunning, beautiful colors and photos.

An idea to use flowers as a decoration is brilliant. I really like Your blog, it's full of passion: I'm so glad you will be posting more on here! I'm also happy you converted some of the measurements: Wow, this has some of the most beautiful food photos I have ever seen. And the layer cake?

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