#'lets make a cake without eggs or liquid or flour or sugar and without baking it!' like ok. thats not a cake anymore

[neechees]

There's a lot of bigoted, very specifically racist movies where white people are like "lets remake/rewrite x movie!" Like i don't know how to tell you that if you tried to do that, the rewritten version would be completely different & unrecognizable because it's central plot/themes/etc rely on racism at their core

[ladytributary]

Authentic New Orleans King Cake

This recipe is based on Ana Borden’s recipe, which was posted in NOLA.com in 2014 (http://www.nola.com/food/index.ssf/2014/01/anas_mardi_gras_king_cake_reci.html). It’s an excellent recipe and I make minor changes to it as I go. The most complicated tools that you’ll need are a rolling pin and a hand mixer. Also, make sure you wash your hands before you begin.

This makes two cakes. Or one big one. Do not halve this recipe (recipes with yeast rarely halve well). Make both cakes. If you don’t want to eat both of them, I guarantee you someone else will. Or make one big one, but it’s a lot harder to manage. The two little cakes will fit ideally on one of those thick paper platters, making them perfect for giving away without worrying about getting your nice plate back.

What you need for the cake part:

2-1/4 ounces (1 packet) rapid rise (instant) yeast

1/2 cup warm water (100 to 115 degrees)

1/2 cup sugar

5 cups bread flour (+1/2 cup on hand) (I prefer bread flour for the extra gluten.)

1 cup half-and-half, room temperature (Ana uses milk, but I find I prefer baking with something slightly fattier. Plus half-and-half keeps longer in the fridge.)

2 TSP salt

2 eggs, room temperature, beaten

1 cup melted butter (This is an entire 8 oz block of butter. Cube about half of it up, microwave it 30 s, cube the rest of it, microwave another 30 s, and then let it sit for awhile until you’re ready to use it. I like the salted Irish butter best.)

Combine the sugar and the yeast into a large (LARGE) glass bowl. Slowly pour in the warm water, swirling as you go. Both the yeast and the sugar should comfortably dissolve in. Leave that alone for 5 to 10 minutes while you get the rest of your ingredients together.

Once things are fluffy in your bowl, add in your half-and-half and eggs, then your butter, which should be liquid but not painfully hot. Dump in your five cups of flour. Put your hand in the flour and start squishing. (Were your hands clean? Wash your hands before you do this.) If the dough is sticking to your hands terribly, add another quarter cup of flour or so, then knead the dough until it has a nice smooth buttery texture to it. By this point, it should no longer be sticking to your hands. Knead it another 3 to 5 minutes, then form it into a ball.

In another glass bowl, melt a pat of butter. Grease the inside of the bowl, then put your ball of dough in this bowl. Roll it around so that it gets an extra layer of butter on it, then loosely cover it, put it somewhere warm and quiet, and let it rise about 2 hours or until doubled. Wash the bowl you made the dough in so that any remnants do not glue themselves frustratingly to your bowl and wash the butter off your hands. Quit checking your ball of dough; it’s rising. Go to the gym, play video games, do some laundry, have some lunch, or find something else to do for two hours until it’s ready.

Assembling the cake

1 TBSP of cinnamon

1/2 cup of sugar

If you have a mostly empty bottle of cinnamon, fill it with sugar, shake it up, and now you’ve got a shaker for cinnamon-sugar. Otherwise, combine these things in a ziplock bag and shake them until they’re well mixed.

On a clean surface, with clean hands, throw down some flour. Put some flour on your rolling pin, too. Punch down your risen ball of dough (POW!) and roll it once or twice into a flat symmetrical shape. Use a sharp knife to cut the dough in half (assuming you are in fact making two cakes). Put one half aside out of your way and roll the other half into a large rectangle. I usually end up with something that’s about 12” by 24”, give or take.

Coat the rectangle with cinnamon and sugar. Spoon it out of the plastic bag if you don’t have a shaker, but you should get pretty healthy coverage across the top of the dough. Once this is done, cut the dough with your sharp knife along the long edge into thirds, so you have three long strips of cinnamon-sugared dough. Fold each one of these in on itself to keep the cinnamon-sugar mixture inside. Start at one end and fold either side over, then smash it down, so it’s about a third of its original width. You’ll need to smash it fairly vigorously in order to keep it from unraveling itself, and you’ll want to pinch the ends fairly well. Do this to all three strips, then braid them.

Spray a baking sheet with cooking spray (I like butter flavor best) and lay your braided dough in a circle on the baking sheet. You can try to braid the two ends together somehow, or you can just kind of smash them together. Let it sit for a bit while you go repeat the process with the other hunk of dough for the second cake.

Preheat your oven to 350 degrees. Bake each cake about 12 minutes. I prefer to bake them separately. It should be golden brown and maybe look a little underdone. It’s fine; it’s baked. Remove it to a cooling rack and let it cool completely.

Glaze and decoration

1 pound powdered sugar

Pinch of salt

1-1/2 TSP almond extract

1/3 cup +1 TBSP of water

Colored sugar (If you can’t find colored sugar, you can color your own by putting regular granulated sugar in a ziplock bag, then adding a couple of drops of food coloring. Use separate bags for each color desired, and apply the sugar with a plastic spoon to avoid staining.

In a nice size mixing bowl, combine the powdered sugar and the salt, then use your mixer to begin to blend these two together on the lowest setting while you carefully and slowly add the almond extract and the water to make a sweet glaze. Blend until smooth and silky white.

Put your cake on its serving platter. If you’re adding a plastic baby, now’s the time, but if you don’t have one, don’t worry about it. You should be able to wiggle it into the underside of the braided dough. Drizzle the cake with the glaze, then sprinkle with purple, green, and gold sugar. (Use only half the glaze/sprinkle sugar if you made two cakes.) Do it again with the other cake.

Finished product.

Don’t worry if your cake is kind of oddly misshapen before you decorate it. That much sugar hides many flaws. Eat up; it’s delicious!

[wistfulcynic]

spring equinox cake

to welcome the advent of longer days this year i made a new recipe bundt cake. It was adapted from a recipe i intended to make for the winter solstice (hence the harvest leaf pattern) but the bundt tin i ordered was not delivered--or rather, it was delivered but not to me. The courier company, in typical form, refused to do anything about it. They insisted that the parcel had been delivered and provided “proof” in the form of an extremely blurry photo that was not of my house or indeed of anyone’s house. It was unmistakably an office, in fact. The courier company was unmoved by this logic. i gave the pan up as lost. 

well as it turns out the office in the photo is an estate agent down the street. Earlier this month i discovered an old message from one of their employees on FB messenger, which i hadn’t seen before because messenger for some reason does not alert me when people outside my friends list try to contact me. This message inquired if i had by any chance ordered a cake tin, and when i answered yes i had, the woman said that they had it in their office and i could come by to pick it up at my convenience.  

a spring equinox miracle! 

apparently it was a bit of a Thing in their office, the mysterious bundt tin, and they were very excited when i came in to collect it. i was delighted they had held onto it and made an effort to locate its owner. A good ending all around. 

for the spring equinox bundt cake you need: butter, sugar, saffron, egg, flour, baking powder, honey, brown sugar, water, cinnamon stick, bay leaf, tea or other herbs for infusion. 

(bay leaf for wisdom, cinnamon for love & prosperity, saffron for courage & devotion)

this is a cake with a unique flavour profile that will taste different depending on the honey and the tea/infusion that you choose. i used acacia honey which has a mild flavour and Earl Grey Creme from Bird&Blend, a floral, aromatic black tea. It turned out very moist and a bit dense but not unpleasantly so. The flavour is strongly floral and fragrant like the tea, but the honey is discernible as is the saffron, cinnamon, and bay, though they are perhaps more in the aroma than the taste. 

at any rate, you could mix it up with different herb/spice blends, types of tea, etc. You could eliminate the honey entirely. There are loads of potential variations here. Experiment! (and if you make this please share a pic)(also this can be made without a bundt tin--try a well-lined springform pan and reduce the amount of liquid by maybe 1/3 to 1/2)

blessed equinox and happy longer days to all in the northern hemisphere! Antipodeans, hang in there ❤️.

full recipe below the cut

1/2 c golden sugar  

a few strands of saffron

1/2 c butter, softened 

1 egg

1 c syrup (1/4c honey, 1/4c brown sugar, 1/2c water, cinnamon stick, bay leaf)

2 1/2 c flour 

1 T baking powder 

pinch salt 

1 c hot water infused with tea and/or herbs of choice 

a few hours to one day before making crush a few strands of saffron and add them to the sugar. Set aside.

make the syrup by mixing the honey and brown sugar with water. Bring to a boil, remove from heat and add the cinnamon stick and bay leaf. Leave to cool and infuse.

heat water to an acceptable temperature (boiling for black tea, cooler for green tea or herbal infusion) and infuse. Strain when it has reached the desired intensity. Let cool.

soften butter.

cream butter and sugar until light & fluffy. Add egg and beat well. Add syrup gently. Sift the dry ingredients. With the mixer on low speed add the flour mixture one spoonful at a time, or fold in gently if mixing by hand, until just incorporated. Add the infusion and mix until the batter is a uniform consistency.

pour into prepared (well-greased and floured) bundt tin and bake at 350F/190C for 45-50 minutes. 

let cool 10 minutes before removing from tin by inverting over a cooling rack or plate. 

[richgoldsblog]

Strawberry Pound Cake

This rich pound cake is filled with strawberries and topped with a strawberry glaze, for a sweet and fruity dessert.

INGREDIENTS

For the Cake

1½ cups unsalted butter 339 grams, room temperature (3 sticks)

3 cups granulated sugar 600 grams.

5 large eggs 250 grams, room temperature

3 cups Bob’s Red Mill Unbleached White All-Purpose Flour 408 grams

1 teaspoon kosher salt 3 grams

1 cup half-and-half 227 grams, room temperature.

1 tablespoon pure vanilla extract 12 grams

1 teaspoon almond extract 4 grams

2½ cups finely chopped strawberries 418 grams

>> Get a FREE EBOOK with 500 Heart-Healthy Recipes Here <<

For the Strawberry Syrup

1 cup granulated sugar 200 grams

⅔ cup water 151 grams

1 cup pureed strawberries 232 grams

 

For the Strawberry Glaze

3 tablespoons strawberry syrup 44 grams, reserved from above

2 cups powdered sugar 226 grams

3 tablespoons lemon juice 43 grams, from 1½ lemons

 

Recommended Equipment

Kitchen Scale (optional)

10-Cup Bundt Pan

Hand Mixer

Wooden Skewer

 

Instructions

Preheat oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray. Set aside.

Using a hand mixer, cream the butter and sugar together on medium-high speed until fluffy and light, about 2 minutes. 1½ cups unsalted butter,3 cups granulated sugar.

Add the eggs one at a time with the speed on medium. Scrape down the sides as needed. 5 large eggs

Switch the mixer to low and add in the flour in batches. Add in the salt. Make sure everything is well combined and smooth. 3 cups Bob’s Red Mill Unbleached White All-Purpose Flour,1 teaspoon kosher salt.

……………………… Keep Reading ………………………

5. Add in the half-and-half and both extracts. Continue to mix.1 cup half-and-half,1 tablespoon pure vanilla extract,1 teaspoon almond extract.

6. Turn off the mixer and fold in the chopped strawberries.

2½ cups finely chopped strawberries

7. Pour the batter into the prepared Bundt pan. Bake for 80 minutes, or until a toothpick comes out mostly clean.

8. During the last 20 minutes of baking, prepare the strawberry syrup: Bring the sugar and water to a boil in a small saucepan. Allow to boil for 8 minutes. Add the pureed strawberries. Cover and simmer for 10 minutes. Stir occasionally. 1 cup granulated sugar, ⅔ cup water,1 cup pureed strawberry.

Remove the cake from the oven and let cool for 5 minutes.

Using a wooden skewer (like you would use for kebabs), poke holes in the bottom of the cake, about 1½ inches apart. Make the holes about ⅛-inch wide, wiggling the skewer slightly. Be sure not to poke all the way through the cake.

Set aside 3 tablespoons of the strawberry syrup. Pour the remaining strawberry syrup over the bottom of the cake, still in the Bundt pan. Use a spatula to press the syrup into the cake.

Keep upside down and in the pan for 30 minutes as it cools.

Turn over the cake to remove from the pan, continue to let cool for another hour.

While the cake cools, make the strawberry glaze. Whisk together the glaze ingredients until smooth. If too thick, add more lemon juice. If too thin, add more powdered sugar. 3 tablespoons strawberry syrup,2 cups powdered sugar,3 tablespoons lemon juice.

Once the cake is cooled, drizzle the glaze over the cake and top with chopped fresh strawberries.

Slice and serve.

FAQ

Can I use frozen strawberries?

Yes. If you don’t have fresh strawberries on hand, substitute frozen. Be sure to fully thaw them first.

What kind of cake pan should I use?

I used a 10-cup Bundt cake pan for this pound cake. It works best for this recipe since we are poking holes in the bottom and filling it with strawberry syrup after baking.

How long do you bake strawberry pound cake?

Baking at 325F, this pound cake will take about 80 minutes (1 hour 20 minutes) to bake. To check that it’s done, stick a toothpick into the cake–it should come out clean without any liquid batter and few crumbs.

How do you remove a cake from a Bundt pan?

Let the cake cool in the pan, upside down, for 30 minutes. Place a flat surface (a large plate, cutting board, etc) on top of the pan, and flip it over. If you used cooking spray, it should slide out fairly easily as you lift the pan. Give it a little shake until it comes loose.

[cakelicious]

Title: Baking a Cake

 From Batter to Frosting,

 a Complete Guide to Sweet Success

Introduction

Baking a cake is a joyous endeavor that brings happiness to both the baker and those who indulge in the delectable results. Whether you're a novice baker or an experienced one looking to refine your skills, this comprehensive guide will walk you through the step-by-step process of baking a cake from scratch. From gathering ingredients to mixing the batter, baking to perfection, and finally, frosting and decorating, we'll cover all the essential tips and techniques to ensure sweet success. So put on your apron, preheat that oven, and let's dive into the wonderful world of cake baking!

Section 1: Gathering Ingredients: The Foundation of Your Cake (200 words)

Before you begin baking, gather all the necessary ingredients for your cake. This typically includes flour, sugar, eggs, butter or oil, leavening agents (such as baking powder or baking soda), liquid (such as milk or buttermilk), and flavorings. Ensuring that your ingredients are fresh and at the proper temperature is essential for achieving a delicious cake. Take the time to measure your ingredients accurately and have them prepared and ready to go before you start mixing.

Section 2: Preparing the Pan: Setting the Stage for Success (150 words)

Preparing the cake pan is an important step to prevent your cake from sticking. You can either line the bottom of the pan with parchment paper or grease it with butter or cooking spray. Greasing the sides of the pan can also help ensure easy release. This preparation step is crucial for a seamless removal of the cake later on.

Section 3: Mixing the Batter: The Art of Creating a Perfect Texture (250 words)

The mixing process plays a significant role in determining the texture and structure of your cake. Begin by combining the dry ingredients, such as flour, sugar, and leavening agents, in a mixing bowl and whisk them together to ensure even distribution. In a separate bowl, cream the butter (or oil) with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually incorporate the dry ingredients and the liquid, alternating between them, and mix until the batter is smooth and well combined. Be careful not to overmix, as it can result in a dense or tough cake.

Section 4: Baking the Cake: Finding the Right Time and Temperature (250 words)

Preheat your oven to the temperature specified in your recipe. Proper oven temperature is crucial for even baking and achieving the desired texture. Place the cake pan in the center of the oven, allowing air to circulate around it. Follow the recommended baking time as a general guideline, but begin checking for doneness a few minutes before the stated time to avoid overbaking. Be aware that baking times may vary depending on your oven, the size of the pan, and the specific recipe.

Section 5: Testing for Doneness: Ensuring Perfection (150 words)

To determine if your cake is fully baked, insert a toothpick or a cake tester into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and test again. Be cautious not to overbake, as it can result in a dry cake. Use your judgment and rely on visual and sensory cues to determine when your cake is perfectly baked.

Section 6: Cooling and Removing from the Pan: Patience is a Virtue (200 words)

Once your cake is fully baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. This helps the cake set and makes it easier to remove without crumbling. Gently run a knife around the edges of the pan to loosen the cake. Place a wire rack or a flat plate on top of the pan and carefully invert it. The cake should release onto the rack or plate. Remove the parchment paper if used. Allow the cake to cool completely before frosting or decorating.

Section 7: Frosting and Decorating: Adding the Finishing Touches (300 words)

Once your cake has cooled, it's time to add your personal touch with frosting and decorations. Choose your favorite frosting, such as buttercream, cream cheese frosting, or ganache. Using a spatula or a piping bag, apply a crumb coat to the cake. This thin layer of frosting seals in the crumbs and provides a smooth surface for the final layer. Refrigerate the cake for a short time to allow the crumb coat to set. Then, apply the final layer of frosting, covering the cake completely and smoothing it with a spatula or an offset spatula. Get creative with decorating! Add sprinkles, edible flowers, chocolate shavings, or fresh fruit to enhance the appearance and flavor of your cake.

Section 8: Storage and Serving: Keeping Your Cake Fresh (200 words)

Proper storage is essential for maintaining your cake's freshness. If you're not serving the cake immediately, store it in an airtight container at room temperature for a day or two. If the weather is hot or humid, refrigerate the cake to prevent spoilage. Before serving, allow refrigerated cakes to come to room temperature for optimal taste and texture. Cut slices with a sharp knife, wiping the blade clean between cuts to ensure neat edges. Serve your homemade masterpiece on a cake stand or individual plates, and enjoy the delightful flavors you've created.

Section 9: Troubleshooting Tips: Common Cake Baking Challenges (250 words)

Even the most experienced bakers encounter challenges along the way. Here are some common issues and troubleshooting tips to help you overcome them:

   a. Sunken Center: This could be due to underbaking, overmixing, or using too much leavening agent. Ensure proper baking time and avoid overmixing the batter.

   b. Dry Texture: Overbaking or using too much flour can result in a dry cake. Follow the recommended baking time and measure your ingredients accurately.

   c. Uneven Rising: Inconsistent oven temperature or improper distribution of leavening agents can cause uneven rising. Preheat your oven properly and ensure even mixing of ingredients.

   d. Sticking to the Pan: Inadequate greasing or improper lining of the pan can lead to sticking. Grease or line your pan thoroughly before adding the batter.

   e. Dense Texture: Overmixing or using expired leavening agents can result in a dense cake. Mix the batter just until ingredients are incorporated, and check the expiration date of your leaveners.

Section 10: Conclusion:

Baking is a fascinating culinary discipline that combines precise measurements, scientific principles, and creative flair to create delicious treats. Whether you're a seasoned baker or a novice in the kitchen, understanding the fundamental techniques and principles of baking is essential for achieving consistent and impressive results. In this comprehensive guide, we will delve into the art and science of baking, covering key ingredients, techniques, and tips to help you elevate your baking skills.Baking is an art form that combines scientific precision with artistic expression. By understanding the key ingredients, mastering mixing techniques, and paying attention to precise measurements and oven temperatures, you can elevate your baking skills and create delightful treats. With practice, patience, and a sense of adventure.Baking a delicious cake is a delightful experience that brings joy to both the baker and those who indulge in its sweetness. Whether you're a novice baker or an experienced one looking to enhance your skills, mastering the art of cake baking requires a combination of knowledge, practice, and a few essential tips and techniques. In this article, we will explore some valuable insights and techniques that will help you achieve perfect cakes every time.Baking a perfect cake is a rewarding experience that can be achieved by employing the right techniques and following essential tips. By measuring accurately, using room temperature ingredients, mastering the creaming method, and employing proper mixing and testing techniques, you can bake cakes that are moist, flavorful, and visually appealing. Remember, practice makes perfect, so don't be afraid to experiment and develop your unique style. With time and dedication, you'll become a master cake baker, delighting your family and friends with your delectable creations.Baking a delicious cake is a delightful experience that brings joy to both the baker and those who indulge in its sweetness. Whether you're a novice baker or an experienced one looking to enhance your skills, mastering the art of cake baking requires a combination of knowledge, practice, and a few essential tips and techniques. In this article, we will explore some valuable insights and techniques that will help you achieve perfect cakes every time.Baking a cake is a wonderful culinary adventure that combines science, creativity, and a dash of sweetness. Whether you're a baking enthusiast or a beginner, this step-by-step guide will help you navigate the process of baking a cake with confidence. From gathering ingredients to frosting and decorating, let's embark on a delicious journey of cake baking.Baking is a fascinating culinary discipline that combines precise measurements, scientific principles, and creative flair to create delicious treats. Whether you're a seasoned baker or a novice in the kitchen, understanding the fundamental techniques and principles of baking is essential for achieving consistent and impressive results. In this comprehensive guide, we will delve into the art and science of baking, covering key ingredients, techniques, and tips to help you elevate your baking skills.

[thedisneychef]

What are the Recipes for Cake? Delicious and Creative Ideas

Have you ever wanted to know how to make a delicious cake? Well, let me tell you - it's not as complicated as it may seem! With the right ingredients and patience, anyone can learn how to bake a beautiful cake. In this article, I'll be sharing some of my favorite recipes for cakes that are sure to wow any crowd. So grab your mixing bowl and get ready to start baking! Choosing The Right Ingredients Baking a cake is an exciting endeavor, but it can also be daunting if you don't know what ingredients to choose. When selecting the elements for your cake, you should consider both flavors and mixing methods. For flavorings, I recommend using high-quality extracts such as vanilla or almond extract for adding richness and complexity in taste. You may also want to include fresh fruit like blueberries or strawberries, which will lend a unique sweetness to the finished product. As far as mixing techniques go, traditional creaming method works best since it results in a light and fluffy texture. This involves combining butter with sugar until creamy before adding eggs one at time. Once all of these components have been added together, then add the dry ingredients like flour and baking soda until well incorporated. The result is a moist and flavorful cake that everyone will love! Preparing The Batter Making a cake from scratch is an exciting and rewarding experience! The next step in this process is preparing the batter. This involves adding all of the dry ingredients, such as flour, sugar, baking powder and salt to a bowl. Then it’s time to add any liquid components like milk or eggs. It's important to use mixing techniques that evenly incorporate these liquids into the dry mixture without over-mixing - otherwise you risk having lots of air bubbles in your final product. With patience and practice, you'll find yourself getting better at making batters with each attempt. After everything has been blended together nicely, you're ready to pour your batter into a greased pan and put it in the oven! Baking The Cake I'm really excited to start baking this cake! First, I'll need to gather all the ingredients. After that, I'll start mixing everything together to make the batter. Then I'll be ready to start baking! Can't wait to see how it turns out! Gathering Ingredients Gathering all the necessary ingredients before you start baking is essential in order to make sure that your cake will turn out perfectly! You'll need items like eggs, butter, sugar and flour. I usually measure each of these ingredients into separate containers so they're easy to access when I'm ready for mixing. Once everything has been measured, use a variety of mixing techniques such as whisking or stirring with a spoon until all the ingredients are completely incorporated together. Don't forget that once the batter is finished you may want to add some fun extras like chocolate chips or nuts! Finally, if you plan on adding icing, be sure to have plenty of frosting tips handy - this helps keep things neat and allows you to create beautiful designs. Have fun creating something delicious! Preparing The Batter Once the ingredients have all been measured, it's time to start mixing! Using a variety of techniques such as whisking or stirring with a spoon will help ensure that your cake batter has the right texture. If you're looking for an extra fluffy cake, then use a hand mixer instead - this will give your batter much more air and result in a lighter finished product. Don't forget that depending on what type of cake you are baking, there might be some additional steps like creaming butter and sugar together before adding the other ingredients. This is especially important when making something like angel food cake because it helps create its signature lightness. With these few simple tips, I'm sure your cake will turn out perfect every time! Decorating The Cake I've already got the cake baked and cooled, now it's time to make it look amazing. There are a few different ways to do this. One of my favorites is with icing techniques such as piping and swirls. If I want something more intricate, fondant designs can add that special touch. And if I'm feeling creative, why not combine both? When using icing, you want to start by making sure the surface of your cake is nice and smooth. Then slowly build up layers until you get the effect you're looking for - from simple lines or stars to complex flowers or polka dots. Depending on your skill level there are endless possibilities! Fondant designs have become increasingly popular in recent years, so having some basic knowledge about how to work with this material can come in handy. It’s easy enough to roll out pre-made fondant sheets but shaping them into 3D decorations takes practice and patience. Once you get the hang of it though, you'll be able to create anything from tiny butterflies to large figures that will help turn any ordinary cake into a showstopper! Storing The Cake I love baking cakes and I'm sure you do too! One of the most important things to keep in mind when making a cake is how to store it. To ensure your cake tastes as good as possible, there are some key storing tips that will help. First up is cooling methods. It's important to cool your cake completely before attempting to move or store it. This includes letting it sit on a wire rack for at least an hour so that air can circulate around the entire surface of the cake. Once cooled, wrap tightly with plastic wrap and place in an airtight container before storing at room temperature for no more than two days. If you're planning on keeping your cake longer than this, consider freezing instead. When freezing a cake, double wrapping with plastic wrap followed by aluminum foil works best. Cut slices into individual portions if needed and then put them back together once thawed out - just like a puzzle! You can also freeze whole cakes - they'll last up to three months stored properly in a freezer-safe bag or container. Now you know all the tricks for preserving those delicious creations! Frequently Asked Questions What Is The Best Type Of Cake Pan To Use? When it comes to making cakes, the type of cake pan you use can make all the difference! Depending on the shape and size of your desired cake, different pans will give you more precise results. For example, if you're looking for a round or square shaped cake with evenly distributed icing techniques, then an aluminum 8-inch round or 9x13 inch rectangular pan is best suited. With these types of pans, your cake will come out nice and even every time - giving you perfect shapes and surfaces to decorate with frosting and other decorations. What Is The Best Temperature To Bake A Cake? When it comes to baking a cake, preheating your oven is key! The ideal temperature for most cakes is 350°F (175°C). Remember that if you’re using glass or dark-colored pans, the oven should be set to about 325°F (165°C) instead. And don't forget icing techniques; when making buttercream frosting, beat the butter for at least three minutes until light and fluffy – this will make all the difference in how your cake looks and tastes! How Can I Make Sure The Cake Doesn't Stick To The Pan? It's important to make sure that your cake doesn't stick to the pan! To do this, you'll need a good greasing technique. Start by coating the inside of the pan with butter or cooking spray; then add a layer of flour and shake off any excess. If you're using an icing for decoration, try applying it before baking so it acts as an extra barrier against sticking. When done correctly, these techniques should ensure that your cake comes out cleanly every time. What Are The Best Frostings To Use For Cakes? When it comes to frosting cakes, there are a variety of techniques and flavors that can be used. Depending on the cake shape, different icing techniques may look better when presented. For instance, if you have a round layer cake, you can use various patterns such as lines or swirls with the spatula for an interesting presentation. If you need something more intricate like roses or other decorative elements, using piping bags filled with buttercream is your best bet. Try out different flavor combinations too - chocolate ganache paired with vanilla buttercream creates a delicious contrast! What Is The Best Way To Store A Cake For A Long Period Of Time? Storing a cake for an extended period of time can be tricky, but it's not impossible. The best way to keep your delicious creation in good condition is by wrapping the cake tightly with plastic wrap or aluminum foil and then storing it in an airtight container. This will help preserve both the texture as well as any icing techniques or decorations you've used. Make sure that you place your container in a cool environment away from direct sunlight - this will help ensure its longevity! Conclusion Baking a delicious cake doesn't have to be complicated or time consuming. By following the instructions outlined above, you can create an amazing cake in no time! With the right baking tools, temperature and frosting, your cake will come out perfect every time. And with proper storage methods, it'll stay fresh for days. So don't be afraid to experiment and try new recipes - you never know what delicious results await you! Read the full article

[doggiefooditems]

Can Dogs Eat Baking Powder? Many veterinarian websites claim that baking soda is dangerous for dogs. Baking powder can dogs eat, so the question arises: can they eat it? Answer: ~ Baking soda cannot be fed to dogs, although you can use a teaspoon or more in dog cakes or other dog rewards. Can pets eat cooking powder? Yeast, baking soda, and leavening agents. In pets, leavening agents can cause cramps, seizures, and even heart problems. Which baking agents are safe for dogs? You'll need oatmeal, eggs, flour, water, or broth. Create delicious cookies with peanut butter (without sugar substitutes such as xylitol), pumpkin puree, apples, carrots, potatoes, and cheese that your dog will love. Can baking soda harm my dog? Baking soda is not purely harmful, but too much can cause problems in pets. The acidity in your puppy's digestive system interacts with the baking soda he ingests. A small amount will not harm you, but a large amount can cause vomiting, abdominal discomfort, and bloating. Can a dog eat powder? Let's say your pet consumed healthy protein powder. You can expect loose intestines and other gastrointestinal problems causing vomiting, appetite loss, and pain. He might also be cranky or sluggish (or both), and he might also be a little aggressive or snappy when he's in pain. How does baking soda affect dogs? Feeding baking soda to dogs is safe, but it is not recommended. In large amounts, sodium bicarbonate can be dangerous for dogs. How toxic is baking soda? It is non-toxic to use baking soda in cooking and baking. Overdoses or allergies, however, can be serious. Baking soda can pets consume? You cannot feed your dog cooking powder or sodium bicarbonate, but a teaspoon or two in a dog biscuit should cause no problems. Can I use dog treats in place of baking flour? There are ten practical substitutes for baking soda that you can try. A buttermilk beverage. A fermented milk product, buttermilk has a sour, slightly spicy flavor, unlike yogurt. ... Sour milk. vinegar Simple yogurt. Just like buttermilk, yogurt is created by the fermentation of milk. Lemon juice. Club Soda Dogs, can you eat baking ingredients? Beware of these active ingredients in the next package you receive: It is artificial color. The beer ice cream. Nitrates and nitrites. Vegetable oil. Corn syrup Xylitol or another sugar alcohol Propylene glycol. Frequently Asked Questions Baking soda or baking powder? They may seem similar, but they aren't the same. An acid and a liquid are required to activate the baking soda and increase baked goods. The cooking powder contains salt, bicarbonate, and acid. A single liquid is all it takes to trigger it. Can a dog lick baking soda? The most common symptom of baking soda intoxication is nausea. Dogs may also experience diarrhea, lethargy, depression, seizures, and tremors. Untreated, it can lead to electrolyte shifts, heart attacks, and even death. Can I drizzle my dog with a boiling soft drink? Spray your dog with baking soda. Your dog gets clean again quickly if you scrub the baking soda into its fur and then clean it out. Does a dog eat packages, not packages? If swallowed, silica globules can cause mild intestinal discomfort to your puppy. The main problem is packaging, not beads. If your dog consumes silica grain packets, he may suffer from intestinal constipation. The symptoms include nausea, diarrhea, lethargy, and anorexia. Is feeding a pet gunpowder an indication? First, feeding pet gunpowder does not make it indicate. The gunpowder in a dog's body is poison; surviving it makes him insane and unstable. These types of pets should be euthanized as they are unpredictable. Conclusion After you have read the full article, you will better understand what you can and cannot do. Baking soda toxicity is characterized by vomiting. Dogs may experience diarrhea, lethargy, depression, seizures, tremors, and disorientation.

This can culminate in mineral imbalances, chronic cardiovascular disease, and even fatalities if left unexplained.

[love-takes-work]

Off Colors Graduation Cake

Yes, nerds, I duplicated the four-tier graduation cake from Steven Universe Future: “Little Graduation.”

The process for this cake is pretty long, but it’s all there under that cut. 

(I made this when the show ended, but am only posting the full recipe now.)

See more SU food tutorials!

Making the Off Colors Graduation Cake required some guesswork. For instance, we only get to see the inside of one tier.

Looks like two-layer chocolate cake with some complex fillings and a bunch of fun toppings!

This tutorial comes in 6 parts:

1. Four two-layer cakes: 10-inch, 8-inch, 6-inch, and 4-inch

2. Pink lemonade frosting filler

3. Creamy chocolate frosting filler

4. Vanilla buttercream frosting

5. Fondant figures and ribbon accents

6. Assembly

Let's get started because there's so much to do!

1. The Cakes

This delicious chocolate cake is partially based on a recipe blog created by Chelsey of chelsweets.com . I used the same one for the bottom layer of my Gem Harvest Cake.

Note: You will make this recipe TWICE.

Ingredients:

3 cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon salt

1 ½ teaspoon baking powder

1 teaspoon baking soda

4 large eggs, room temperature

1 cup unsalted butter, room temperature

1 cup hot water

1 cup buttermilk, room temperature

1 cup powdered cocoa

Equipment:

Stand mixer

Spatula

Measuring cups and spoons

A medium bowl

Whisk

Two 10-inch round cake pans

Two 8-inch round cake pans

Two 6-inch round cake pans

Two 4-inch round cake pans

Two heating cores

Parchment paper

Sifter

Non-stick spray or oil mister

Baking scale

Frosting knife or flexible, thin knife

Toothpicks

Cooling racks

I will make the 8-inch, 6-inch, and 4-inch cakes from one batch of batter, and then make another batch to make the 10-inch cakes.

To combine the ingredients:

First, use the mixer to whip together your butter and sugar on high for about a minute.

Once it starts to lighten, start adding the eggs. Whip one egg in, and when it’s combined completely, add the next egg.

You should finish this step by adding in the three small quantities: baking soda, baking powder, and salt. Mix them together on high for about one more minute.

Next, make chocolate milk! First you’ll mix up buttermilk and hot water (I like to use a buttermilk powder, reconstituted, so if you do the same, follow your package’s instructions to get one cup of buttermilk).

Then add in cocoa, in four installments. I recommend sifting it in to get clumps out.

When you’ve finished making the chocolate milk, add one cup of flour to your butter mix in the mixer and combine it with a spatula first, then whip it with the stand mixer. (If you just turn on the stand mixer, flour will probably fly everywhere.)

Next, add about half your chocolate milk to the big bowl on your mixer. Lift the beaters out and combine the liquid gently into the batter until it’s thick enough that you can return the beaters and mix again without spraying liquid everywhere. (The general rule: If it’s very dry or very wet, it’ll try to get out of the bowl, so mix it manually first!)

Then add another cup of flour. After that is combined the same way, add the rest of the chocolate milk, and combine the same way as above. Then finally, add the final cup of flour. Combine the same way and finish with a nice whipped chocolate mix.

To bake:

Set your oven to 350° F/ 175° C.

Get your pans set up. You want each to be lined with parchment paper, which you can buy in cake pan sizes or make yourself by tracing around the edge of the pan you’ll use and cutting out a parchment paper circle. You should use non-stick spray to squirt into the pan, lay the parchment circle down, and then spray the top of the paper.

Use a kitchen scale to weigh the batter. (You’ll probably need to put a bowl on the scale, zero the scale, and then dump the batter in to get a reading.) Mine was about 1500 grams. After the pans were set up for the 3 small sizes, I broke it down about like this:

• 8-inch pan: 450 g each - bake 25 min

• 6-inch pan: 325 g each - bake 25 min

• 4-inch pan: 100 g each - bake 17 min

Bake the pans at the amounts listed and set on a wire rack (in the pan) to cool when a toothpick comes out clean near the center.

(I baked one set at a time because I wanted to use the central rack.)

To cool and store:

When the cakes are finished baking, put them on wire racks to cool while still in the pans. Let them sit, cooling, for 10 minutes. Then use a frosting knife or flexible utensil to carefully run around the sides of the cake to make sure it is separated from the pan. Stick the cakes, still in the pans, into the freezer for 20 minutes.

When the cooling is complete, turn them out onto wire racks upside down, remove the parchment paper and discard.

If you are not immediately using the cake, now you should wrap the layers in plastic wrap, cover the plastic wrap in foil, and freeze. It should keep for 2 to 3 weeks.

For the 10-inch cake, I made the same recipe exactly again, but this time it's about 750 g per pan and it bakes for 32 minutes. I also used a heating core in the center to get even baking. Heating cores are pieces of metal with a base that you can use in the center of larger cakes to conduct some heat into the center and make sure they bake evenly. Usually a ten-inch cake will have trouble baking evenly because the inside will take long enough to cook through that the edges will burn before the center is done. Heating cores help! (You can also use a flower nail.)

And that's how you make 8 chocolate cakes! Now let's move on.

2. Pink Lemonade Frosting

Ingredients:

4 cups powdered sugar

1 cup butter

5 tablespoons of frozen pink lemonade concentrate (thawed)

Red food coloring

Directions:

Add powdered sugar to the mixing bowl. Put in your softened sticks of butter. Mix it in with a spatula first (because otherwise it'll spray a powdered sugar dust cloud freakin everywhere--try a dishtowel around the mixer when you first start the power). Beat with an electric mixer on low until the powdered sugar is incorporated. Then use medium-high speed. Scrape the sides and the bottom of the bowl with a spatula when needed. When it's all mixed, it'll still seem dry.

Add pink lemonade concentrate, a little at a time until it seems like the proper consistency for spreading. Please note that I mean CONCENTRATE, not lemonade after it's made! (You can make pink lemonade with the remainder after, though, I did.) Also, pink lemonade is not pink enough on its own to make the color vibrant, so please use red food coloring to make it pink to your liking.

3. Chocolate Buttercream Frosting

Ingredients:

1 cup unsalted butter, room temperature

3 and 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

3 tablespoons heavy cream or milk

1/4 teaspoon salt

2 teaspoons vanilla extract

Directions:

With a stand mixer, beat the butter on medium speed until creamy. It takes about 2 minutes. Add powdered sugar, cocoa powder, cream, salt, and vanilla. Beat on low speed for 30 seconds, then use high speed and beat for 1 minute. Add 1/4 cup more powdered sugar if the frosting seems too thin for spreading, or another tablespoon of cream if it looks too thick.

4. Vanilla Buttercream Frosting

Ingredients:

2 cups unsalted butter, room temperature

8 cups powdered sugar

1/2 teaspoon salt

2 tablespoons heavy cream

1 tablespoon vanilla extract

Directions:

Whip the butter on medium speed in your mixer for about 30 seconds. Add in the powdered sugar. Whip in about 1 cup at a time. Every time you add a cup, add a splash of cream. Add the vanilla and salt at the end and use low speed to whip it in.

5. Fondant Figures & Accents

The graduation cake has a number of decorations on it. In addition to cute diplomas and noisemakers or flowers (I can't tell which), it notably has a topper featuring the Off Colors themselves!

Fondant, a substance that can be colored, shaped, and added to cakes, is the best choice for detailed characters! And it kinda tastes like marshmallow.

I bought white fondant and colored it myself using food coloring. Gel coloring is recommended because it gets less moisture into the fondant, but I only had traditional, so I used the trick of rolling in powdered sugar to soak up excess wetness.

The colors can be hard to get right, but I persevered! Check out how I made my Fluorite:

The first image is me using a biscuit cutter a little smaller than the top tier cake to make sure the Off Colors will fit on the cake! I figured I could design for Fluorite's size and make everyone else in proportion.

I made graduation clothes for them and diplomas too!

There are also large diplomas on the sides of the cake. I made those out of rolled up fondant too, and while I was at it I made sparkly blue sprays with bangles. These are not edible, but that's common with some cake accents.

6. Cake Assembly

To assemble a cake as massive as this, you need these ingredients:

Your 8 cakes

Your 3 frostings

A cake leveler

A cutting board

A frosting knife

A bench scraper

A sharp precision knife

Cake boards in the 4 sizes

Cake drum

A rolling pin

Powdered sugar

A cake turntable

Cake tier supports

Scissors

Chocolate and yellow fondant

I will show step by step on the largest cake! Apply this set of instructions to each of the subsequent tiers.

Okay! I made a strange decision about the middle layer of the cake. If you look at how the cake looks inside, there is a thin strip of chocolate in between the two types of interior frosting. I did not want to take my chances creating a thin chocolate cake layer, so I decided to use chocolate fondant as a separator between the two frosting flavors. This is a non-traditional decision and you may choose a different option. But if you want to do it like me....

Use a cake board to measure the size of a fondant circle before you put your cake on it. Roll out the chocolate fondant and cut around the cake board to create a perfect circle.

Then put a little frosting on the cake board as an anchor. Put it on the turntable. Unwrap a cake layer. Use a cake leveler if necessary to make it flat. Plant your cake on the board.

Apply a liberal coat of chocolate frosting.

Apply the fondant circle using a spatula.

Slather that with pink lemonade frosting.

Put another (leveled) cake layer on top.

Begin covering it with the vanilla buttercream frosting.

Apply generously and use a bench scraper to smooth the sides while spinning the cake.

You may want to refrigerate it while you tackle the next cake.

I proceeded to complete this with the 8-inch cake, the 6-inch cake, and the 4-inch cake. 

I ran out of chocolate fondant and decided the tiniest cake didn't need it. It's just a baby anyway. Just look at it, it is bab.

(Pictured above: finished 8-inch; leveling process on the 6-inch; frosting the 6-inch; assembling the cute 4-inch; finished 4-inch; cute handheld 4-inch. It's practically a cupcake!)

There's one more ingredient: Fondant ribbons. The cake in the show looks like it's wrapped up like a present, so you'll need wide ribbons of fondant, plus tiny curled ribbons for scattering. I was able to make these with a small package of store-bought yellow fondant rolled very thin and cut into strips.

Have these ready before you stack the cake.

To assemble, you can't just throw the cakes on each other. The weight is problematic, especially when it comes to tall cakes like this!! Because of this, you must use cake supports. I used sturdy cake straws that can be trimmed to the appropriate height. The tiers for this one should look like they're sitting on each other, so stick a straw in and measure three others by that height. Stick them in and stack the cake, adding fondant ribbons on each before stacking the next tier.

Note: I did not put ribbons on the top tier.

Finally, you're ready to add the final decorations!

Make little curls out of remaining fondant to make the confetti-style ribbons we see scattered on the front of the cake's bottom tier. You may need to re-roll the fondant after kneading it with damp hands so it won't be dried out and cracking. Scatter those ribbons!

Add the other decorations too. We need the side sprays and diplomas. I wound them around more support straws and used tape for stability.

And then, momentously, we put our Off Color fondant figures on their throne.

It's done!!!!!

Here are the success pictures. 

So . . . yeah, I did that. Maybe someone else will do it too!

See more SU food tutorials!

[their-name-is-morgan]

*hugs* Hello Hello~! Buongiorno~! It makes me so happy to finally see you again! I hope you're doing good. If it's VA characters requests you want, then may I ask for some Doppio relationship hcs?

Buonasera! Your words made me really happy <3 you told me I could turn this into a scenario, so I described what some of the moments you spend with Doppio would be like; I hope that’s ok! I also had a lot of fun writing this, so enjoy <3

Slice of Life (Doppio x Reader)

You and Doppio share an apartment in Sicily, a beautiful Italian island surrounded by crystal clear water.

When you met each other one day, during a relaxing morning stroll on the seafront, you never would’ve imagined that the man who stopped you from stepping on a grasshopper was destined to become your best friend, boyfriend and then fiancé.

And yet here you are, with your favourite apron on and your hair tied back, trying to bake a cake with the help of your soon-to-be husband, Doppio Vinegar, who is an absolute mess in the kitchen:

“Okay, do we have the four eggs we need?” you ask.

“Yes!” he points at the eggs on the counter.

“And what about the vegetable oil?”

“Um...” he looks through all the ingredients and lifts up a bottle filled with yellow liquid: “It’s here!”

“That looks terrible...” you can’t help but comment, examining it from up close.

“It kind of looks like someone peed in it.” Doppio adds, shaking the bottle.

“That’s gross, I was hoping you wouldn’t say that!”

You both share a laugh and then go back to going through the ingredients, just to make sure that you have everything in advance. You wouldn’t want to have to take a trip to the grocery store in the middle of your little baking session.

Once you can confirm that you have everything you need, you finally start with taking out all the pots and pans from the oven to heat it, since it shouldn’t take long to prepare the rest. While you’re dealing with that you address Doppio;

“Can you spray the butter in the pan?” you ask him handing it to him.

He takes it and looks for the butter sprayer:

“Sure! I can handle it.”

“I would hope so.” You say with a grin. His freckled cheeks tint a pretty pink and he stutters.

“Hey! Speak for yourself. I managed to live on my own for years, I’m not that bad at this.”

“Suuure.”

Once you’re both done with your tasks you stand next to him at the counter and place a large bowl in front of you. This is the part your fiancé always messes up when he tries to bake on his own: he puts too much sugar or water in the mixture, doesn’t whisk enough, reads the recipe wrong and throws in less or more eggs than needed, but this time you’re going to make a tasty cake no matter what.

“Okay Doppio, are you ready?”

“I am; are you though?”

He returns the question. You know the reason behind that mischievous grin; when you bake he can’t help but start at least one food war.

“...I may be. But! Pass me the cake mix.”

He does as you say without question; he then goes on to hand you the eggs, the fudge brownie mix, a cup of measured water and one of vegetable oil.

You throw everything in the bowl –you break two eggs each and he needs help with it or else he’ll make a mess- and it’s your turn to hand him something: a whisk.

“You know what you have to do, don’t you?”

“Whisk for a couple of minutes until all the lumps are gone?”

“Yes! And don’t mess it up, Tiziano and Squalo are coming over tonight and I don’t want them to feel sick from eating this cake.” You warn him. He raises and eyebrow;

“Can they feel sick because of a few lumps though?”

You wave him off and turn around to start preparing the whipping cream for later.

“No, but let me be a bit dramatic!”

Once the batter has been deposited in the pan and put in the oven and the whipped cream is ready to be poured on the brownie cake, you can finally rest until it’s time to let everything cool down until the evening comes.

You start cleaning the kitchen up but you notice with the corner of your eye that Doppio is rummaging through the cupboards. You’re about to ask him what in the world he’s doing when he sticks his hand in a sack and throws whatever is in it in your direction.

It takes you a second to realize that the thing he just attacked you with is flour, and when you do you’re fuming.

“What the-! Was it necessary?!” you try to get it off of your hair as he covers his mouth to stifle his laughter.

“Sorry! We didn’t use it, so it felt wrong.”

“It felt wrong to not make a mess?”

He looks at your expression and immediately starts feeling a bit guilty, so he steps towards you to help you clean up, but you quickly grab the flour sack and pour all of it on the top of his head, making him cough like crazy.

“Whyyy?! I didn’t pour this much on you!” he whines, but you don’t listen to him and rub his cheeks to spread it even better on his whole face.

“Well, you started it so you deserve it!”

“Okay, okay, that’s fair! Now get off of me!”

You both laugh and you let go of him, taking a few step back to admire your masterpiece: his hair is all over the place and all white, just like his face. Some flour got on his clothes as well, luckily you’re both wearing comfy things that you were planning change out of later.

“Now I have to take a shower before they get here!” he complains, pouting like a child.

“Ew, are you telling me you wouldn’t have taken one if it wasn’t for the flour?” you mock him and he throws some of the flour that got caught in his hair at you, making you giggle and try to run away from him.

“That’s not what I meant!”

 During these two years of living with Doppio, you’ve learned that yes, he may be clumsy and messy and a little bit too clingy sometimes, but surprisingly enough he can also be a real gentleman when he wants to.

It’s yet another day and even if the weather forecast said it was going to be sunny, it’s already pouring before you can even step inside of your apartment building. Walking home from work wasn’t the best idea after all...

Luckily you always keep a small umbrella in your bag, so you open it and quicken your pace to get home as soon as possible. All you want right now is to take a relaxing bath and then have dinner on the couch, possibly while catching up on that TV series everyone recommended to you.

You’re so lost in your thoughts that the loud ringing of your phone startles you; you pick it up immediately when you realize it’s Doppio calling you.

“Doppio? Why are you calling me? I’m almost home-“

“Where are you?”

“...In front of the convenience store we always go to, why?”

“Wait for me there, I’m already driving so I’m coming to pick you up!”

You slightly frown at his words:

“You’re on the phone while you’re driving and it’s raining? Doppio what the-!!“

He closes the call with a small ‘love you’ before you can even finish. You’re a bit annoyed at your fiancé because he’s always so careless no matter what, some may even say he’s stupid, but you can’t deny you appreciate the effort, so you sit under the roof outside of the store and wait for him.

He arrives not even five minutes later, and gets as close as possible to where you’re sitting so you don’t have to risk getting wet while trying to reach the car.

“Did you seriously call me while you were driving?” you ask him fastening your seatbelt, one eyebrow raised in disapproval. He lets out a nervous chuckle.

“You see... I decided to come pick you up, but I realized I had no idea where you were when I was already driving.”

“That’s not an excuse, you could’ve parked somewhere! You’re such an idiot sometimes...”

“Would I still be an idiot if I ordered some food and prepared a bath for you at home?”

You immediately stop complaining and stare at him in disbelief instead: he did all of that for you? And without even knowing you had a stressful day at work... he just wanted to treat you well. You do your best to avoid making him go off-road as you grab his face to kiss him all over his cheek.

As soon as you get home you happily find out that the water in the bathtub is still warm, so the first thing you do is taking a relaxing bath –Doppio even placed some scented candles here and there to make the atmosphere nicer-.

Meanwhile your fiancé prepares everything for your TV series marathon: he gathers all the blankets he can find, places the takeout food on the coffee table in front of the couch, turns on Netflix and makes sure all the blinds and windows are closed, so you don’t have to get up and deal with that if the weather gets worse.

You get out of the bathroom fully dressed in your comfiest pyjama, and smile when you notice he changed into his too: apparently he took a shower before your shift ended and he came to pick you up.

“Doppio.”

He’s sitting on the couch, wrapped in a blanket. His hair is down and slightly messy.

“Yes, amore?”

“Sorry for calling you an idiot earlier, you’re the best person on this planet.”

You sit beside him and grab your own blanket and a slice of pizza; as a response he leans over to kiss your forehead, making your cheeks tint pink.

He grabs the remote and selects the TV series you were planning to watch but, as soon as the opening starts playing, he gets up with a start, making you jump as well.

“Wait!! I forgot to go to the bathroom before starting. Wouldn’t want to pause an episode because of that!”

  Diavolo is Doppio’s boss and one of his dearest friends; or is he one of his relatives? You’re not that sure, the last time he brought that up was years ago and it was when you weren’t listening, so you didn’t understand, but you were too awkward to ask him to say it again at the time, so you continue living in ignorance to this day when it comes to that.

But what matters is that he often asks you how you even managed to get engaged with that scatterbrained man. You’d never tell him this, but you are sure why he never managed to even get a girlfriend- at least Doppio is a bit romantic!

“What’s with that face?” Diavolo asks you, tapping his manicured fingers on the surface of the small table you’re sitting at. You’re in a gelateria at the moment, waiting for your “waiter” to bring you your ice creams.

“It’s just! You ask that all the time! And I always tell you that I just do. You should try living with him for a day or two to understand.”

“And be his boyfriend as well I assume.”

“Yeah, that too. I guess he kind of just...”

The deep conversation between you and the well dressed man is interrupted by a loud scream that makes everyone’s heads turn towards the cash register.

There he stands, your “waiter” and soon-to-be husband, with his face all red because he probably didn’t mean to catch that much attention. But he still stares at you from across the room:

“(Y/N)...! Which flavours did you want again?!”

You’re embarrassed to say the least, and yet you can’t help but smile. You answer him before turning your head towards Diavolo again.

“...he kind of just makes every day of my life more exciting.”

[fanfictionaries]

Giiiiirl, I am CRAVING some baking with Bucky. Like some good old recipe from his mom or sisters, eating half the batter, being all innocent and goofy. Maybe Reader introducing him to the world of cupcakes with a second batch of batter they make. Just a sweeeet baking day ❤️

I made myself happy sad with this one. XD 

Might be a little more angsty than you were looking for, but all the sweet fluff is there as well! 

Inspired by my own great great grandmother’s recipe. 

Orange Rolls

Pairing: Bucky Barnes x female reader

Words: 3k

Warnings: None, just the fluffiest fluff you can imagine; slight angst. 

Author’s Note: I loved doing this, so please people. Send me more requests! ALSO this is an actual family recipe of mine. I recommend trying it! 

I recommend listening to this song while reading this: https://open.spotify.com/track/7pR7yPgbYcipmTUHT5g68p?si=nQZeCOmoTcm43qOI1YRPNA

***

Step 1. Dissolve 2 yeast cakes in ¼ cup warm water.

The room was alight in the glow of soft warm sun. Nestled in your blankets, you rubbed the sleep from your eyes and yawned widely, stretching and turning to snuggle into the familiar warmth of Bucky. Firm muscle, soft skin, ticklish arm hair – all missing. Instead only cool sheets, drawn back on his side of the bed. You didn’t have to check the time to know it was early, but you rolled over to the bedside table to check your phone anyways. Five AM. Much too early to be up on a Sunday morning, even for your early bird of a super soldier. Rolling onto your back, you stayed quiet, attempting to hear any signs of life in the small apartment. Perhaps he’d only gotten up to use the bathroom. The sound of heavy items falling and a string of curses coming from the kitchen brushed away the thought. Jumping out of bed, you pulled one of Bucky’s large sweatshirts over your head and stepped into your slippers.

When you rounded the corner, the first thing you noticed was the expanse of your pantry laid out onto the floor. The second thing you noticed was Bucky, sat cross-legged in the middle of the array of flours, sugars, and spices, head in his hands. You knew this look. This crumpled, defeated look that so few had the privilege to witness. Everyone saw the stoic, cold Winter Soldier. So little saw Bucky Barnes, a kid from Brooklyn. Tiptoeing around the spilled bags of sugar, flour, and sprinkles, you stood beside him, leaning over and placing a gentle hand to his back, rubbing soft, slow circles.

“Nightmares?” you asked, moving your hand up to thread through his freshly cropped hair, scraping your fingernails against his scalp. Bucky tilted his head back, leaning into your touch like a cat leaving its scent. You could see the telltale signs; red rimmed eyes, pink tipped nose, raw bitten lips.

“No, no nightmares. I uh…I had a dream about my mom,” Bucky answered, the end of his sentence biting off in a short, harsh laugh. You held your breath. It flattered you that Bucky felt comfortable enough with you to share the gory, ugly details of his past – the things that kept him up at night. The things he thought you couldn’t love him for. But never had he talked about his family. The only memories of his past life you ever heard were the ones Steve brought up, the rowdy stories of two young men up to no good in 40’s Brooklyn. Yet on his own, Bucky remained silent about his life before the war. You never pushed him. It would be cruel of you to press a subject that was most likely too painful for him to think about. Now, the waver in his voice and the tears that welled in his eyes told you that that assumption had been correct.

“I was sittin’ in my old kitchen and uh—” he sniffed, taking a moment to clear his throat “—it was Easter. I know it was Easter ‘cause ma made orange rolls. She only ever made them on Easter. And it—it was the best damn orange roll I’ve ever had. I woke up and I remembered Steve brought over some boxes of my family’s old things, stuff Rebecca left behind I guess, and I found this.”

In his hand he held an aged recipe card, stained from years of use. The yellowed card stock was bent and torn, but the writing still held clear, thick and messy in some places as if it had been traced over multiple times. It was well used. Well loved. At the top, clearly labeled in large looped font, were the words ‘Orange Rolls’.

“I couldn’t get the taste out of my mouth. I figured I’d try to make them, but I wasn’t much for the kitchen back then, let alone now. And—and you don’t have any yeast cakes. I can’t make them without yeast cakes (Y/N). It’s the first ingredient and I can’t—” The words broke off, catching in the back of his throat. He wrapped his arms around your legs, clinging to them like a broken child. Rolling off of him in waves, the permeating sadness and longing washed over you, breaking your heart with each hit.

“I don’t think they make yeast cakes anymore Bucky—” you spoke slowly, choosing your words carefully. At the statement, you felt his arms tighten in a panic. You were quick to placate him “—but I have some dry active yeast that I think should work. Why don’t we clean this up and then see what we can do, yea?”

Step 2. Warm 1 cup milk, add ½ cup sugar, 3 Tbsp shortening, 2 tsp salt.

Turns out, a single yeast cake is equal to approximately 4 and ½ tsps of dry active yeast. After this joyous announcement and your internal praise to Google’s ever living library of knowledge, Bucky was up on his feet, standing in front of the stove over a saucepan of milk.

“How do you know when it’s warm?” he asked, looking curiously down at the pan of milk in front of him.

“Stick your finger in it, if it feels warm, then it’s probably warm,” you answered sarcastically, reaching into the depths of your pantry for the Crisco. A rarely used, but very important staple for any kitchen.

“What? I’m not sticking my finger in it,” said Bucky, watching with rapt horror as you walked up beside him and dipped the tip of your pointer finger into the warm, white liquid.

“I think it’s warm enough to put the sugar in. What?” you asked him when you saw the look of exasperation on your boyfriend’s face.

“You put your finger in the milk.”

“And? My hands are clean. You watched me wash them. Don’t tell me you’re afraid of catching cooties. Cause I hate to break it to you but, you probably already have them.” Lifting on your toes, you placed a sweet, soft kiss to his lips. Catching you around the waist before you could drop back down, Bucky kissed you back with slow purpose.

“Is that right?” he asked teasingly, breaking away from your lips ever so slightly.

“Afraid so,” you murmured against the soft, heat of his mouth.

Step 3. Beat in 3 eggs, 2 cups flour, and add dissolved yeast. Let rise for 1 hour.

The wet dough sat on the counter; a kitchen towel draped lightly over it. By this time, the sun had fully crested over the city skyline, pouring blinding light into the small space of your kitchen. The two of you sat at the kitchen island, sipping your coffee as you waited for the dough to rise. Your bare feet sat, propped in Bucky’s lap, the thumb of his metal hand absentmindedly rubbing the arch of your right foot as he spoke animatedly.

“You should have seen her. Becca was so mad; I thought her head was going to spin all the way around!” laughed Bucky, the creases at the corners of his eyes making a warm and welcome appearance as he regaled a story that you had never heard before.

“Well that’s what she got for touching your stuff,” you said, taking Bucky’s side in the long forgotten sibling argument.

“Thank you! See, you get it. I wish I could say the same for my parents. My pa gave me such a lickin’ and then ma sent me off to bed with no dinner. All for putting worms in her bed!”

“Did she get in trouble for letting your pet frog loose?” you asked, enraptured by the story.

“No! Do you know how hard it was to find a frog in Brooklyn?”

“Impossible. I don’t even know how you did it.”

“Well, really it was Steve that found him—”

“Him? Did he have a name?” you interrupted him with a cheeky smile.

Bucky scratched the back of his head, a light pinkness appearing on his cheeks, “He might of…”

“Aaaand?” you pressed, wanting to know the name even more at the prospect of it being embarrassing.

“I don’t know if I wanna’ tell you. I think you’re just gonna laugh.”

“I won’t! I promise!” you exclaimed, drawing an invisible cross over you heart.

Bucky looked at you skeptically, a raised eye trained on you before answering, “Fine. It was Mr. Ribbits.”

You tried your hardest, really you did. But a snort escaped your nose before you could stop it and then Bucky was playfully pushing your legs off of his lap and turning away from you, “See! I knew you’d laugh. You’re such a bad liar!”

“I’m sorry!” You reached for him, still attempting to stifle your giggles as you pulled at Bucky’s arm, turning him back towards you. “Really, I am. I think Mr. Ribbits is a respectable name.”

“Thank you. It is.” His tone was resolute, but it didn’t take a trained eye to spot the small smile working its way onto the corner of his lips. “But no, Becca didn’t get in trouble. In fact, my pa said I was too old to be picking up animals off the street anyways.”

“How old were you?”

“I think I was about ten.”

Step 4. Add 3 cups flour and beat in with spoon. Let raise 1 and ½ hours.

“We have to wait again?!”

“Yea, we have to let the dough rise, otherwise the rolls will be tough and there won’t be enough to roll out,” you explained, placing the towel over the bowl once again and reaching for your empty coffee cups.

“But I thought we just did that,” said Bucky in confusion. You tried not to smile at him, but the cute little scrunch of his eyebrows made you a weak and gooey fool.

“Baking is more of an art in patience than skill. Especially any kind of bread, babe. Don’t worry, once they’re done, they’ll be more than worth the wait,” you reassured him, patting his cheek gently.

“Well…can we make something else while we wait? What’s your favorite thing to bake?” Bucky asked, his innocent tone making him sound like a wide-eyed child.

You smiled, big and happy, and walked over to the recipe box that sat atop the fridge. Taking it down and setting in on the counter in front of you, you dug into the baking section and produced a handful of recipe cards.

“Take your pick soldier.”

Step 5. Roll out dough and spread on icing – 2 cups sugar, 1 orange: rind grated and juiced, 6 Tbsp melted butter. Roll, cut, and place in muffin tin. Cover and let raise 20 mins.

“Stop eating all the batter!” you scolded, whacking the back of Bucky’s hand with a spatula. The impact had no effect, the sneaking man having had the forethought to use his metal hand.

“If I wasn’t supposed to eat it this way, then why is it so delicious?” he argued, sneaking another finger into the chocolate concoction and bringing it to his mouth.

“Because it’s five pounds of sugar and fat,” you laughed, grabbing hold of his wrist and bringing the chocolate covered finger to your mouth instead. “Also – how is it gross for me to dip my finger into the milk but you can have these grubby little paws buried deep in my brownie batter?”

The question caught Bucky off guard. Raising his hand up, he wiggled the vibranium fingers in your face, “Metal arm – they’re, uh, sterile.”

You guffawed, absolutely tickled by the lame response, “Sterile. Okay. Well, preheat the oven Mr. Sterile.”

Using the spatula, you scraped the double chocolate chip brownie batter into the greased pan. Strong arms wrapped around your waist and a head came to rest on your shoulder, watching you scrape the sides of the bowl. Nuzzling his face into your neck, he placed a gentle kiss just below your ear.

“You know, you’re getting pretty mouthy these days. I have half a mind to take you over my knee,” Bucky growled playfully.

Before your brain could connect with what your body was doing, the spatula had already lifted away from the bowl and made contact with the side of his face. The wet splat of batter to skin sounded plainly through the kitchen. Releasing you from his hold, Bucky stepped back, his expression vacant and shell-shocked.  Dropping the spatula back into the bowl, you covered your face with your hands as you tried not to lose it. He looked positively ridiculous. Chocolate covered the left side of his face, dripping down from his brow bone to his chin. You watched as he brought a hand up slowly, touching his face and bringing it back down to examine it. He stared at the chocolate proof on his fingertips for a few moments as you waited with horrific anticipation.  

“Oh, that’s it, doll. You better run.”

The menacing words sent your heart rate soaring. A playful shriek escaped your lungs as you bolted from the kitchen, Bucky on your heel with a growl in the back of his throat.

Step 6. Place in the oven at 375 for 10-15 minutes. Makes around 3 dozen.

The brownies, already baked and cooling on the counter, were long forgotten as Bucky sat in front of the oven. Arms wrapped around his bent legs, he watched as the orange rolls slowly rose in their muffin tins.

“When are they gonna be done?” he asked you, staring into the depths of the oven like a fortune teller stares into their crystal ball. Like if he looked hard enough, he’d find all the answers to the universe.

“About five more minutes.” You sat down beside him, leaning into his side as the two of you watched his long-forgotten memories rise. You were excited to try the rolls. It was a recipe you had never heard of, which was a rare thing. But most importantly you were excited to try a little piece of Bucky’s life. A piece of the man, the boy, that he used to be before life happened. It felt special and intimate.

“What if they’re not as good as I remember?” The words were soft and honest. You could feel the same sadness and apprehension as earlier that morning drift from him to you. Leaning against him firmer, you took his hand into yours. Threading the warm flesh into your own, you continued to stare into the heat of the oven.

“They will be.”

Step 7. Enjoy.

The rolls were a beautiful sight. Small, golden brown swirls in a neat, compact shape. The sugar filling had melted down into the bottom of the pan, creating and thick and chewy caramel layer at the bottom of each one. A delicious detail that Bucky said was supposed to happen, but also made it incredibly difficult to pry them from their tins. Still, with the help of a butter knife and a lot of patience, the two of you were able to get most of them out unscathed. A buttery orange scent swirled through the air, causing your mouth to salivate as they sat atop of the wire cooling rack. The two of you sat at the kitchen island, staring at the rolls in silence – you with a look of anticipation, Bucky with a look of confusion.

“What is it?” you asked, wondering if he still doubted that they would hold up to his dream.

“I’m pretty sure they had frosting.”

While the recipe didn’t call for it, Bucky insisted that they always had a frosting on them. After a few minutes of questioning about what kind of frosting it was, or at least what it looked and tasted like, you came to the conclusion that it was most likely a simple glaze. A few minutes later, you each had a plate in front of you with a single, gooey, glistening orange roll sat pristinely on it.

You were starving. You’d been up for nearly five hours and you hadn’t eaten anything yet. But you didn’t dare dig in until Bucky had his first bite. Reaching out tentatively, he picked up the roll, twisting and turning it, inspecting it with a warry expression. Holding your breath, you watched as he brought the baked good to his lips and took a generous bite. He chewed, and chewed, and chewed – each second leaving you with more consternation than the last. When he finally swallowed, he set the rest of the roll down onto his plate and heaved a heavy sigh. Your heart dropped.

“No good?” you asked, fearing you already knew the answer from the way his shoulders bunched over the counter.

Looking to you, tears once again welling in his eyes, Bucky did something unexpected. He kissed you. A firm, chaste kiss that lasted only a moment but formed butterflies in your stomach before he pulled back.

“They’re even better than I remember.”

The proclamation sent your heart soaring. You let out the breath you’d been holding, feeling your own tears of relief and joy begin to well. Blinking them back, you smiled at him, blinded by the dazzling smile you received in turn.

“Well then, let’s eat them all because I am famished,” you replied, picking up your own orange roll and taking a giant bite. The mix of soft, warm bread, zesty orange, chewy caramel, and sweet frosting set your taste buds alight. As you chewed, you envisioned a ten year old Bucky sitting in his mother’s kitchen on Easter morning. Curly brown hair, all teeth and dimples in his Sunday best and as happy as a kid could be. Why?

Because this was the best damn orange roll you’d ever had.

Marvel Taglist: 

@caffiend-queen

@hidden-behind-the-fourth-wall

[fatefulfaerie]

Comfort

Wrote this as a birthday present for the amazing artist @territheturtle but it’s the holidays so here’s some more wholesome botw 2 content.

Kind of long, I had a lot of ideas. I suppose that’s a good thing. Or not, your choice to make.

“Hey…uh, Link?” Zelda prompted as she swirled around the remaining soup with her spoon, looking at it ripple and bend before she looked up to him.

“Yeah,” he replied casually as he took a drink of water.

“Can you teach me how to cook?”

He suddenly coughed rather abruptly, as if choking on the water he drank, his face reddening and his eyes watering.

Zelda eyes searched him as he let out another cough and put his head in his palm.

“What?” 

Link let out a chuckle as he started to clear their bowls from the table.

“No way.”

“Why not?” Zelda said with a slight whine.

“Oh let me see,” Link started teasingly before holding a lightly fisted hand before him.

“You burn things,” he said, extending one finger out.

“You’re impatient,” he said, extending out a second finger

“You don’t listen,” he said, a third finger meeting the rest.

“You put in goddesses know what.”

There went the fourth finger.

“And you throw things when you’re upset,” Link said as he emphasized his open and empty palm, “no.”

“I do not throw things,” she insisted, “that’s completely improper.”

Link pointed to his forehead, “bag of supplies,” and to a scratch on his arm, “bow and arrow,” and then his right shoulder, “book.”

“You’re fine,” she said quickly.

“And you’re not cooking,” he said with a smirk as he crossed his arms, “I like our house. I’d rather it not be burned to the ground.”

“Our house?” she asked slower, with a softer tone.

“Y-yeah,” he said, starting to clean the bowls, “our house.”

Zelda smiled as she stood up and approached Link, leaning on the edge of the counter where she stood beside him.

“Cooking is a good skill to have,” Zelda reasoned, “and growing up in a castle means that it’s one of the many skills that I don’t have. So, I figured that since you’re such a good cook, you could teach me.”

Zelda looked to Link, hoping she appealed to his vanity.

“Nope,” he stated simply.

“What if I need to cook for you?”

“Why?”

“If you’re injured…or sick…”

“Only your cooking would make me sick,” Link said jokingly.

Yet Zelda’s frustration was starting to fume, Zelda standing up straight from leaning on the counter and balling her hands into fists.

“I order you to teach me!”

Link smiled, amused at her antics.

“Your orders don’t work anymore, Your Highness.”

Zelda scoffed, inhaling to voice her most heightened anger before her eyes trailed from his smirk to his hands.

He had finished cleaning their soup bowls and was now portioning out flour, sugar, butter, milk, and eggs.

A smile spread across her face, Link looking over at her odd silence and smiling when he knew it meant that she noticed.

“Promise me you’ll listen.”

Zelda nodded quickly.

“I promise,” she said excitedly.

The two of them shifted over to the neatly organized counter, everything so tidy in their own small bowls that Zelda marveled at how she didn’t notice him preparing this much sooner.

“Okay, what are we making?” she asked.

“Fruitcake.”

Zelda looked to Link, surprised to no end. How could he remember that? He doesn’t even remember his mothers’ name and he remembers her favorite food?

No, it couldn’t be, it must just be a coincidence.

“Now everything is already rationed out,” Link said with a gesture, Zelda biting her lip in deep thought, “since we’re baking we do dry ingredients and wet ingredients separately, but eventually they all go in the same bowl. Flour is first.”

Zelda picked up a small bowl and tossed its’ contents in the large bowl.

“Then sugar,” Link prompted, Zelda doing the same thing as she went down the line, repeating it when he said, “and then baking soda,” and, “then baking powder.”

Zelda looked to Link when she finished to find him holding a spoon.

Without a word, she took it and started to stir the piles of white powder into, well, more white powder.

“This isn’t too bad,” she remarked, “what next?”

“Next is the liquid ingredients, so butter, milk, and eggs.”

The butter and milk went in fine. This was simple to Link, but she was getting the hang of it quickly, making him smile as he leaned an elbow on the counter. She’d even stirred with every new ingredient without being told to. “There, see, simple,” she added.

Yet Zelda glared skeptically at the egg as she brought it before her.

“So…” she prompted, hoping the answer would come to her along the way, or that Link would reveal it to her.

“Well, we don’t want the eggshell bit,” Link said, trying to help with a subtle hint, “so you have to crack it open in the center to get out the insides.”

“What if I get shells in the batter?” Zelda asked

Link shrugged. Apparently this wasn’t as life or death for him as Zelda was making it out to be. Shells in cake seemed absolutely horrid to her, but he didn’t seem to care.

Or, and this is what Zelda was starting to fear, he was actually trusting her to do a good job. 

“Here,” he said, taking out another bowl, “you can try it out away from the batter.”

Zelda took a deep breath as she nodded, trying to crack open the eggshell into two halves with her hands.

Yet it crumbled open completely, Zelda looking at the mess of yellow goo and eggshells with panic.

Zelda’s hands froze, looking to Link quickly before averting her glance.

“Link…I…I’m so sorry…I didn’t mean to…”

“Hey,” he said with a chuckle, placing a hand on her shoulder, “it’s okay. There’s a reason why I took out five eggs. We only need two.”

“Oh,” she said with a small laugh as Link took a rag and wiped the mess off her hands.

“I’ll tell you what,” Link said, “I’ll show you how to do one, and then you can do the other. How does that sound?”

Zelda nodded, Link taking another egg and a clean bowl, Zelda watching attentively. 

“I usually use the rim of the bowl,” he said as he lightly touched the egg to the rim, “and hit it lightly three times to create a crack.”

He did exactly as he said.

“Then once it has a bigger crack like this,” Link continued, holding up the egg to Zelda and tracing the crack with his fingers, “I can put my thumbs between it and crack it open.”

From two halves of eggshells perfectly plopped the insides, the yolk coming out without so much as a speckle of an eggshell.

Zelda was so mesmerized by the precision that she barely heard him say,

“Now, your turn.”

“Link,” she started to argue, “I don’t know if I can…”

But Link handed her an egg nonetheless, despite her objections.

“The problem with you,” Link started, “is that you think everything is simple and straightforward, and then you blame yourself when it isn’t.”

Zelda furrowed her brow, inhaling to refute it before Link added, as if he always meant to add it,

“It’s your only fault.”

Zelda blushed, averting her glance with a smile.

“You flatter me too much,” she said as she tapped to egg on the rim without even thinking.

Link watched with wide eyes as she cracked it open with her finger as perfectly as Link had.

“I don’t think so,” he said, pouring the egg contents into the larger bowl as Zelda stirred and stirred them all together.

“Scrape the sides of the bowl to get all the ingredients,” he suggested, “we don’t want to miss anything.”

Zelda nodded as she did exactly that, Link pulling out two thin cake pans.

“Good,” he said, “I think it’s ready to get poured into the pan.”

“How do you keep it from sticking to the pan when it cooks?” Zelda asked, watching as Link pulled out another stick of butter.

“Would you care to do the honors, Your Highness,” he said, ceremoniously sheathing the butter from its’ wrapping as if it were a sword.

“Thank you,” she said as she took it, “Hero of Hyrule.”

Link smiled as she buttered the pan.

“I’m assuming two pans for the two layers?”

“Y-yeah,” Link affirmed.

She was catching on quick.

Together they poured the batter into the two pans and placed it in the furnace, both smiling at the deed.

“I’ll make the frosting while you cut up the fruit,” Link instructed, placing the rest of the ingredients on the countertop.

“How will we know when the batter is cooked?”

“It usually takes a half an hour,” Link said, “so set the Sheikah slates’ timer to thirty.”

“Got it,” Zelda said, excited to test out Purah’s new ‘clock rune’.

Ever since Link returned from the Shrine of Resurrection, Purah has seen the slate as her own plaything, experimenting on it as if it was her own. 

She was overjoyed when Link and Zelda told her that they would be mainly settled in Link’s Hateno house for now, Zelda getting her bearings after her hundred-year fight with Ganon.

Yet, the pair humored the old Sheikah, no matter how young she really was, allowing her to install the clock rune, the voice rune, the script rune. They were all trivial compared to what the other runes could do, but Zelda was delighted nonetheless.

In fact, the last time they were there she kept going on about making pictures move, but the pair of Hylians figured silently that such a notion was far-removed from reality.

Zelda shook off the curious thought as she placed down the slate, focusing instead on the cutting board before her.

Fourteen Hylian berries, one Akkala lime, and one Faron orange, the Hateno grapes, wild berries, and Tabantha berries off to the side, obviously not needing to be cut.

“Link,” she prompted as she looked over to him.

Of course he practically had the frosting done already.

“Maybe you should do this,” Zelda said, her voice hesitant, “I’ll probably cut myself with the experience I have.”

“Nonsense,” he said as he took a step closer, the bowl of frosting now put aside, “as long as you keep your fingers away from where the blade is going or could go, you’ll be fine.”

Zelda nodded, picking up the knife with a shaky hand and placing the blade on top of the orange. She sliced it cautiously until the orange was in eighths, doing the same with the lime before moving on to the Hylian berries, cutting off their tops and halving each of them.

“There, see,” Link said, “not too bad.”

“I’ll get rid of these tops for you,” he said as he reached over and cupped the green and red remnants in his hands.

He only realized how close he had gotten to Zelda when she looked to him, them both realizing with red complexions that their faces were inches away. He must have looked ridiculous, holding fruit in his hand as kept his close distance to Zelda, to the Princess of Hyrule of all people. Her back was barely turned but her head was, their eyes flitting downwards as their breathing heaved.

Link felt as if his heart jumped out of his skin at the sudden and loud beeping that ensued from the slate, Link closing his eyes with a sigh.

“Remind me to tell Purah to change that to anything else but the shrine sensor tone,” Link said before stepping away, tossing the fruit tops in the trash.

Zelda exhaled a deep breath as she registered what almost happened, her eyes searching nothing in particular.

Trying to compose herself, she suddenly bounded towards the furnace, inhaling to sniff the sweetness of the cake. 

A hundred years too long.

Her excitement perhaps getting the better of her, she extended her hand to withdraw one of the pans, Link only looking over in time to hear,

“Ow!!” Zelda clutching her hand with the other and squinting her eyes shut as she whimpered.

“Zelda!” Link exclaimed as he hurried over, placing his hands on the sides of her arms, he clutched her as he continued, “talk to me! You burned yourself didn’t you?”

Link’s eyes were swimming with concern as Zelda nodded.

He rushed her over to the water spout, hastily running cold water before he forcefully took her hand underneath it. She breathed a sigh a relief at the sensation, Link practically holding her in his arms as the water continued.

“See,” he started, "this is exactly what I said, Zelda, you burn things, important things.”

The hot pain soothed under the cool stream, Zelda able to breathe a little easier.

“I’m sorry Link…I don’t know what I was thinking…there’s knowing how to cook, and then there’s common sense…I’m pretty sure I wasn’t thinking at all.”

“It happens to everyone, Zelda,” Link said, “this is a lesson everyone learns, again and again, you’ve learned it before, too.”

“To not burn myself?” she asked.

“To not be as foolish the next time,” he clarified.

Zelda pondered his words as he let her go, her head downcast. It stayed down even when Link put a hand to the back of her head.

“Hey,” Link prompted softly, “look at me.”

Her eyes met his.

“You did great today,” he continued, “you learned, and you learned fast. Just trying new things says a lot about you.”

Link chuckled.

“Maybe tomorrow you can teach me about how all this Sheikah technology works.”

Zelda laughed and nodded, her expression melting.

“And maybe some Hyrulean history, too?” she asked hopefully.

“Whatever you want,” he said soothingly, Zelda thinking she would get lost in his voice until something sparked in her mind.

The cake.

The cake that was done but still in the furnace.

Link apparently had the same thought, rushing over and preparing it. 

It was the delicate things that Zelda didn’t want to ruin, the layers, the frosting, the placement of the fruit. 

Yet, Link brought all the little parts over to the main table anyway, narrating what he was doing step-by-step as if there really was a moving picture of him.

Zelda considered how marvelous that would be as she leaned her head on her hand, in her eyes a deep admiration.

It wasn’t long before Link cut a slice for her and offered it forward with a smile, Zelda returning the expression before her eyes trailed down to the dessert for her to enjoy.

She took a cautious bite as Link took a hungry one, the swordsman waiting for her reaction as they both chewed.

Her expression, however was warping in ways Link didn’t want to see, Zelda tearing up.

“Z-Zelda?” he asked timidly, “are you okay? Does…does it not taste good? I suppose my taste buds…”

Link stopped completely what he would describe as babbling as she shook her head.

“It’s perfect,” she whispered, placing the fork down and bringing her hands to her mouth.

She closed her eyes as more tears fell, Link on the verge of standing up.

“I’m sorry,” she said, “I must seem crazy…I’m crying over cake.”

“I cried over a shirt a few months back,” Link said, “emotions never come when we want them to.”

Zelda nodded, exhaling as she brought her hands back down. They were placed as if she were bracing herself against the table, every muscle tensing and freezing until they weren’t.

A warm hand had calmed them in mere seconds, Link forgoing his own hesitation, and now that the deed was done, he didn’t want to let go.

“I remember the last time I had this,” she said softly and sadly, Link paying great attention, “it was my seventeenth birthday. We were to depart from the castle early, too early, in order to ascend Lanayru Mountain by midday…”

“I overslept,” she continued, “my handmaidens rushed to prepare me for a day that I didn’t want. In fact, I wished for all the days before, all those times I could think of my powers and excuse myself just a little because I had not yet reached seventeen, because I had not yet prayed to the statue at Lanayru Mountain. I knew that if this day in particular went wrong, I truly would be a disappointment.”

“The door to my chambers gave way to three knocks. I tensed. I thought it was my father, bidding me a good-bye, a good luck, and another scowl of disdain for this daughter he was cursed with.”

“But…I opened the door, and…it was you. Standing there, with an apologetic smile on your face and…a slice of fruitcake on a plate.”

“I…I don’t think I would have eaten at all that day if it weren’t for you.”

“I don’t remember that,” Link said his eyes searching, “I…wish I did.”

“It’s okay, Link,” Zelda said, Link eyes popping back to hers, “your compassion remains intact, your courage as well. Things like that…are not so easily forgotten.”

Zelda took another bite of cake, this time with a growing smile as her fingers entwined with his.

“No,” he said, “they aren’t.”

[journeythroughtherain]

DUM-E'S RECIPE FOR A HAPPY BIRTHDAY

For day 4 of the @winterirondiscord DUM-E appreciation hebdomad, also known as the short headcanon that evolved into a whole fic of it's own. Doubles as a fill for my @tonystarkbingo square A3 – Free Square.

DUM-E knows that today is CREATOR's creation day, and since DUM-E would not exist if not for CREATOR being created DUM-E wants to celebrate and do something nice for CREATOR.

DUM-E searches the Internet for "CREATION DAY ACTIVITIES" and finds none of the expected results. After a suggestion from JARVIS he then searches for "BIRTHDAY ACTIVITIES", because that is what Human Units have named their creation days, according to JARVIS.

"BIRTHDAY ACTIVITIES" seem to be a lot of different things, but the Internet agrees that the most important thing is the Birthday Cake. DUM-E is the best at making foodstuffs for CREATOR, so he will make a creation day cake for this celebration.

Searching for cake recipes yields lots of results. DUM-E chooses a chocolate cake, because CREATOR has said chocolate makes him happy.

STEP ONE: GATHERING INGREDIENTS

Sugar is easy to find. DUM-E knows where the sugar cubes are from making CREATOR's coffee drink many times. He carefully weighs each cube and places an appropriate amount of cubes on the counter.

Milk is near the sugar, and is also a part of the coffee making process. DUM-E finds there is not enough milk for the recipe. He concludes that the purpose of the milk in the recipe is to be a liquid so the batter obtains the correct consistency. DUM-E will supplement the milk with another liquid. Water is a liquid CREATOR consumes a lot. DUM-E brings out a water bottle and puts it on the counter next to the sugar cubes and the milk.

Flour is not part of the coffee making process. DUM-E learns from the Internet that flour is made from grinding "grain", but there is no grain in the workshop. Further searches reveal that "grain" is equivalent to "cereal". There is cereal in the workshop, and it is a substance CREATOR consumes a lot. DUM-E measures up the appropriate amount of "cheetos" into the blender and makes flour.

Cocoa powder is also not part of the coffee making process.There is no cocoa powder in the workshop, and cocoa powder is what makes the cake a chocolate cake, which would make CREATOR happy. He learns that cocoa powder is made from cocoa beans, like coffee is made from coffee beans. Coffee also makes CREATOR happy, so DUM-E uses coffe beans instead. He measures them out and grinds them up in the blender.

Eggs are next. DUM-E knows that eggs come from birds, but there are no birds in the workshop. There are birds outside the window but the window won't open. DUM-E decides the eggs are not important.

Butter, the Internet says, is a kind of grease. DUM-E beeps happily – finally another ingredient that is easy to find. He picks up the grease from the shelf where CREATOR put it after DUM-E's last maintenance session, and places it on the counter next to the rest.

Nuts are optional, says the recipe. DUM-E has made eggs optional, which means the nuts can't be optional anymore. DUM-E knows there are nuts and bolts in the drawers of workbench number three, because DUM-E is best bot.

Baking powder is another ingredient not in the workshop. Internet says baking powder will help the cake "rise", but DUM-E is a strong bot and can lift the cake himself.

All the ingredients have been gathered.

STEP TWO: MIXING

DUM-E is unable to locate a mixing bowl in the workshop. He changes his search parameters and gets a new result. On a bench lies the exoskeleton that CREATOR has been upgrading. DUM-E rolls over and picks up the bowl shaped head protector and brings it to the counter.

He gets help from U to hold the head protector bowl while DUM-E inserts the ingredients. The head protector bowl is almost too small, but it holds it all without leaking. DUM-E does not have a mixer, but he does have a rotatable extension claw. He puts his claw into the head protector bowl and rotates at maximun speed.

The ingredients are now properly mixed.

U holds the head protector bowl while DUM-E scrapes off batter from the counter and the walls back into the bowl. He pours the batter into the now empty drawer of nuts, and lifts the drawer high. The cake has risen, and is ready to be baked.

STEP THREE: BAKING

The recipe says the cake should be baked in an oven at 175 degrees celcius for 50 minutes. There is no oven in the workshop. There is, however, a butane torch next to CREATOR's exoskeleton. Internet tells DUM-E that butane torches can be used in cooking desserts. A cake is a dessert. A quick calculation lets DUM-E know that 175 degrees celcius at 50 minutes is equivalent to 1430 degrees celcius for 8,17 minutes.

DUM-E has failed to take into account that an aluminum drawer can not withstand 1430 degrees celcius.

Before DUM-E can pick out the melted metal from the cake, CREATOR returns to the lab and DUM-E rolls over to greet him. He wants to show CREATOR his cake despite it being full of melted metal now. DUM-E pulls him over to the counter and beeps the "BIRTHDAY SONG".

"Oh, DUM-E, what have you been up to now?"

DUM-E thinks that it's self-explanatory. He beeps again. JARVIS does not think it was self-explanatory, and so tells CREATOR what DUM-E has been up to. CREATOR sighs.

"Look, buddy, I appreciate the thought, but..."

DUM-E beeps at CREATOR to finish his sentence instead of looking around the lab. He is unable to categorize the expression on CREATOR's face, but Human Units are supposed to be happy with birthday cakes so it must be a happy one.

CREATOR pokes at the cake. DUM-E trills. Creator makes another evidently happy face.

"Say, how about we go upstairs and make another cake, with all the proper ingredients this time?"

They do. DUM-E gets to measure out the ingredients while CREATOR mixes, and this time there is no batter on the counter or the walls. DUM-E thinks he has learned something today. Creating together with CREATOR is much more fun than creating alone, and DUM-E doesn't need a cake to make CREATOR happy on his birthday. DUM-E is enough all by himself.

DUM-E is best bot.

[captainenjolras]

2 cap quartet or stevebucky

Of course! I’m gonna do the Cap quarter if that’s ok! This is based off an actual thing that happened to me lol

Baking should be fun. It should be easy, relaxing, and fun. Just fun. Not stressful, hard, and exhausting. It all started off good, but slowly everything began to fall apart.

“Ok, so preheat the oven to 350° for me, Sam.”

“You’ve got it.”

“Awesome; Nat, can you get out the ingredients?”

“Already did.”

“Great; Bucky, do you have the instructions pulled up?”

“Mm-hmm.”

“Ok,” exclaimed Steve, clapping his hands together happily, “lets bake! What first?”

“It says we need to start making the batter.”

“Alright, what do we need to do that?”

“We need two eggs,” started Natasha, peering over Bucky’s shoulder, “1/4 of water, and 1/8 of oil.”

“And we have all of that?”

“Right by the toaster.”

Sam picked up all the ingredients and made his way over to the bowl.

“Watch it, muscles,” mumbled Bucky. “You’re gonna break all the eggs.”

“I’m being careful,” mumbled back Sam.

“You’re literally balancing the carton on top of the cake mix!”

“I’m being careful!”

“Hey,” interjected Nat, “no fighting in my kitchen!”

Sam smirked at Bucky, who crossed his arms with a huff. Steve but a gentle arm around him as their boyfriend passed, giving him light kiss on the forehead. Hopefully the two would get along for the rest of the day and they’d all be able to enjoy some cupcakes in piece.

After Nat poured the mix and the eggs into the bowl, she reached for the oil. Something topped her, however.

“What’s up, Nat?”

“It said 1/4 of water and 1/8 of oil?”

“Yep.”

“...That doesn’t sound right.”

“How come?”

“I just,” she said, scratching her head, “feel like that’s wrong.”

“It says right here that it’s right.”

“I know, I know; but...maybe just...let’s just see how it feels.”

The woman poured in the water and the oil hesitantly. When both were in, she bit her lip.

“...I don’t think that’s enough.”

She grabbed the bottle of oil and began to pour more.

“Whoa,” exclaimed Sam, reaching for the oil. “What are you doing?”

“I think it needs more!”

“But the instructions said-“

“Yeah, I know; but it doesn’t feel right- Bucky? Can you get some more water?”

“Sure.”

“Bucky don’t-“

“Thank you.”

Nat poured in the full cup of water as Sam and Steve watched in horror.

“Let me see if it tastes right,” said Bucky, making his way over and picking up the whisk for a taste. He stood thinking for a minute after before pulling a face.

“It needs more sugar.”

“Buck,” started Sam, “we don’t need to add sugar; it’s not homemade cake mix.”

“He’s right,” said Nat after taking her own taste of the batter. “‘Needs sugar.”

“Guys, it doesn’t nee-“

“How much do you think,” asked Bucky, turning to his girlfriend.

“It doesn’t need any-“

“Try a cup.”

“A cup,” exclaimed Sam. “That’s way to much!”

“Oh, hush,” teased Nat, pouring in the cup.

Sam turned to Steve, who really had no clue what to do. After a while, it was just Bucky and Nat adding unnecessary ingredients to the watery mix.

“Ok,” smiled Nat, looking down at the mess in the bowl. “I think it’s good!”

“How about you and Bucky go relax while me and Sam finish the rest,” insisted Steve.

“How come?”

“Well, I mean...you two did most of the mixing.”

“Fine; but you two better not ice them without us.”

“We won’t; go relax.”

Bucky and Nat made their way to the living room, chatting about their work. Steve turned to Sam, who was cringing at the “batter” that sat on his counter.

“...Should we toss it?”

“...Let’s just...try.”

“What? Babe, we both know that this isn’t gonna bake. Look at it! It’s literally just liquid!”

“What if...what if we add flour to it? Make it lore solid?”

“...Do you think that’s gonna work?”

“I don’t know, but it sounds like it should.”

“Alright,” sighed Sam, “let’s try.”

Steve opened the bag of flour that was in the cabinet and began to pour it in.

“Do you think that’s enough?”

“...Maybe add some mire just to be safe.”

Sam watched as his boyfriend kept emptying the bag into bowl.

“Sam, that was like half the bag.”

“Seriously? What did they do that made it this watery?!”

“I don’t know, Bucky poured in, like, three cups.”

“Three?!”

“Maybe two- look, let’s just try, ok?”

“...If it explodes, I’m not cleaning it up.”

“If it exploded they’ll clean it, ok?”

“...Fine. I’ll get the tin.”

After Steve and Sam has poured the disgusting mix into the cupcake tin, they put it in the oven, praying that it would actually bake. Once it was in, the two went to go sit with their boyfriend and girlfriend in the living room.

“Are they in,” asked Nat, who was resting on Bucky’s chest, watching TV.

“You bet,” responded Steve, taking his place on the couch and letting Bucky rest his feet on his lap. Sam curled in next to them, resting his head on Steve’s shoulder.

“If I get food poising,” he whisper into Steve’s ear, “I will never forgive you.”

Steve smirked before pressing a kiss to a grinning Sam’s nose and turning his attention to the TV screen.

After about a half hour, the timer on the oven went off, causing Bucky and Nat to spring up in excitement.

“They’re done!”

“Ok,” laughed Sam, “let’s go check them out.”

Bucky and Nat instantly ran to the kitchen, Steve and Sam close behind them. Once Steve opened the oven, smoke poured into the room.

“Whoa,” exclaimed Nat, pulling him back by the back of his shirt.

“Did they burn?”

When the smoke cleared, Steve tried again to see, this time opening the door slowly. He looked isnide, expecting to see the worse, and...

“They’re perfect!”

Bucky and Nat high-fived as Sam and Steve stared in disbelief. Did it actually work?

“...Ok,” said Steve, a smile returning to his face. “Let’s let them cook for a minute before frosting them!”

Nat and Bucky frantically searched the fridge for the various icing flavors they had bought the night before. Steve and Sam stood off to the side, watching the whole thing.

“I can’t believe that actually worked,” whispered Sam.

“I didn’t expect it to...lucky us, I guess.”

Soon enough, the cupcakes were frosted and on a plate in the living room.

“Ok,” announced Nat, holding a pink frosted cupcake in the air, “three, two, one...”

The four took a bite out of each of there own cupcakes in celebration. Instead of tasting the deliciousness of cupcakes, however, they tasted...

“...Nothing?”

Nat took another bite, confused.

“They...don’t have a taste?”

Sam saw Bucky’s posture drop a bit in defeat.

“That’s so weird,” he said through a mouth of food. “I don’t get it? We followed the instructions.”

“...I feel like I messed it up,” sighed Nat, putting down her cupcake and resting her chin in her hands, “I’m sorry guys.”

Bucky put an arm around her, resting his head on her shoulder as he did. Steve turned to Sam, not knowing what to do.

“Hey...Nat-“

“Well,” interrupted Sam, who was reaching towards the plate, “I think they’re good!”

“But they have no taste,” said a confused Natasha, looking at her smiling boyfriend.

“Doesn’t mean they’re not good,” he smiled, taking a bite out of a misshapen, blue frosted one.

“...I think so, too,” added Steve, taking his own from the plate. Nat stared at them as they bogged down the food.

“...A-are you serious?”

“Yeah,” exclaimed Sam, “the texture is awesome!”

Nat and Bucky looked at each other before slowly reaching for their own cupcakes. Bucky bit into his, thinking as he did.

“...I guess they’re not terrible,” admitted Nat, turning to see Bucky’s reaction.

“...I think I have to agree; I mean, I’ve had worse.”

“They’re really good, guys,” soothed Steve, who had just finished his second one.

“...Ok,” shrugged Nat, smile n a it as she did.

“Ok.”

“Cheers, guys.”

“Cheers,” said everyone in unison, holding they’re cakes in the air before eating the rest.

Hdhfhfkgklglgg I feel like that was really bad. I’m sorry I’m not used to sharing my writing. But I hope you liked it!

[reflectshawn]

Exploring Creativity

     Everyone can create but to be creative (or to be a creator) requires imagination + action. Let’s call it “Imaginaction.” Like the concept of Force in Physics, for every action there is an equal and opposite reaction, creativity is a force that when present is difficult to suppress. The more pressure applied to contain it, the greater reaction. It will always find a way to push through and find an outlet, either overtly as a creative work, such as art or music, or as an approach to solving problems. Some people are naturally imaginactive, while others claim to lack creative bones or muscles or just don’t have the capacity to make an effort. Regardless of how one’s brain works, left, right, or center, given the right circumstances anyone can be creative.      So what does Imaginaction look like? Let’s make up a simple scenario. Imagine there’s a worldwide pandemic with a zombie apocalypse and that it isn’t safe to eat store-bought cake. In fact, there is no store-bought cake anymore. Sally Spreadsheet and her family are living in a time locked underground bunker, so making a quick run to Trader Joe’s isn’t an option anyway. Sally, who is an actuary, doesn’t consider herself creative and especially under these circumstances, is baking a birthday cake. Sally just used the last of the sugar and flour in the pantry and realized that they are out of eggs. There won’t be any more eggs since they already ate all the live chickens and the goat won’t lay one. What is Sally to do? Does she throw it all away and call it quits? It’s time for creative problem solving! The internet is broken, so Sally will need to resort to using her memory and wits, and available materials. To frame the problem, she determines that she needs an edible liquid with the potential to bind the other materials. There was something about applesauce she had heard a while back, but alas, no applesauce in the pantry. While rummaging through her personal stash she comes across a package of freeze-dried bananas and remembers that they became sticky after she licked her fingers and reached into the bag for another one. Sally has a “Eureka” moment and restructures the problem. What if the ingredient doesn’t need to start as a liquid, but becomes liquified for the recipe? Sally decides to grind the bananas to a powder using the food processor (they still have electricity) and then reconstitute it with some water. She adds about two ounces to the mix and the cake bakes up perfectly. Sally has used her imagination and taken action to solve the problem. Imaginaction at its finest.      Given my background in marketing you might be surprised to read that creativity, or at least creative involvement, always felt elusive and just out of reach. On the one hand, I had a succession of six bosses in eight years and the absence of a clearly defined role. Without the support of a champion it was difficult to move within the organization. On the other hand, ironically there wasn’t much room for creativity in the creative process. It was a finely tuned machine that repeatedly turned out tentpole film releases with #1 weekend box office results. The creative executives I worked with didn’t actually do much creative anyway. They were armchair quarterbacks who directed creation of materials at various agencies. Sitting alone in an office all day felt like a lonely proposition, so I didn’t pursue that track when I finally had the chance. In any case, the creator in me developed my own side projects as creative outlets, including a television show, web application, immersive wedding venue, and mobile game. They are still in various stages of development and I continue to push them forward.

[kitty-cross]

This time it is a hungarian food recipe I found back in 2018 and since I want to try it. You can find on nosalty, but here it is the translated version with my adds.

The picture they shown is hardly edithed and I’m pretty sure contains food dye (because I got this neony orange is when I used food dye) but this time I wanted to make it real and non-commercial, so it is only the shade of orange the pumpkin gave it to it but it is delicious ;D

Ingredients: - 40 dkg plain flour - 4 eggs - 2 dl milk of choice - 1 pack of baking powder; our baking powders are 12 g usually - 10 dkg melted butter - 10 dkg granulated sugar - 40 dkg pumpkin puree (if you are non american and has no canned version of pumpkin puree, bake a pumpkin, scratch it out and you have pumpkin puree. It is perfectly can be frozen, I kept my porcion of puree in the freezer for 2 years, just don't forget to unfreeze it before xD) - 1/2 teaspoon cinnamon - 1/4 teaspoon ginger (powder I used) - originally it says clove but I had only gingerbread spice what contains clove so I used that, it was around a big teaspoon and made it delicious

Unfreeze the pumpkin pure if you use your frozen version; melt the butter (it is not a cookie so you can go liquid state, but it is better if it's not too warm). Separate the eggyolks and egg whites. My usually go to with stirred pastry is sugar mixed with eggyolks, with his you can stir it frothy; than butter, stir it; put in the milk (but try not useing fridge cold beacuse the warm butter will freeze); in an other bowl I mix the "dry ingredients" like flour, baking powder and the spices than I sift through it to the "wet ingredients bowl". (Sifting is not a must, but I better like it if is not lumpy.) Put in the pumpkin puree. Beat the egg whites into a hard foam and mix it in. (As my mom tought to me use the 1/3 of foam to perfectly mix in it firstly, this will make it more liquidy and the other 2/3 can be easier mix in without ruin all the bubbles.) Warm up the waffle maker and bake it to 3-4 minutes. For our maker I needed to use 2 tablespoon of pastry for each waffle, our is this kind of pattern I count it 2 waffles, so to make a full of it I used 4 TS. I didn't like the too baked ones so I baked it for 3 minutes, and let it cooling down on a cake grid.

[thebookpessoaneverwrote]

Quarantine low fat baking

1. BANANA BREAD

INGREDIENTS

2 ripe bananas 2 eggs 1 1/4 cup oatmeal 1 tbsp baking powder 1tsp vanilla extract 1/2 cup whey protein or cocoa powder (optional) Berries (optional)

INSTRUCTIONS

Preheat oven at 200°C.

Put everything in the blender (if your blender doesn’t work too well, slowly alternate ingredients).

Transfer batter to greased and floured pan.

Bake for around 25 minutes.

2. VEGAN COOKIES

INGREDIENTS

125mL (1/2 cup) vegetable spread 3/4 cups plain flour (or any other flour, except self-raising) 3/4 cups oatmeal (or muesli) 1/4 cup cocoa powder 1/4 cup whey protein (optional) 1 tsp vanilla extract or honey or syrup A little bit of oat milk if dough too dry

INSTRUCTIONS

Preheat oven at 180°C.

In a bowl, mix the vegetable spread and the cocoa powder (and the whey protein).

Add sweeteners of choice (vanilla, honey, syrup), oatmeal and flour to the bowl and mix it all together.

If the dough is too dry, pour some milk until it’s consistent.

Use hands or cookie cutters to cut dough into cookie shapes.

Put cookie shapes on a baking tray with a little bit of space in between them.

Bake for around 15 minutes.

3. BLUEBERRY CAKE

INGREDIENTS

1/2 cup vegetable spread 3/4 cup sucralose 1 1/2 cup plain flour (or any other flour, except self-raising) 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 2 eggs 1/3 cup milk 1 1/2 cup fresh blueberries

INSTRUCTIONS

Preheat oven at 180°C.

In a bowl, mix the vegetable spread with 1/2 cup of sucralose.

In a different recipient, separate egg whites from yolks, throwing yolks at main bowl.

Add salt and vanilla extract to bowl and mix it all together.

In a third recipient, mix the flour, the baking powder and the salt.

Poor the combined flour and the milk, alternately, into the bowl, continuously stirring as you do that.

Coat blueberries in a little bit of flour and add them to the mix.

Beat egg whites until soft peaks form, then pour the rest of the sucralose (1/4 cup) into the egg whites recipient and beat it all together.

Fold egg white mixture into the batter.

Pour batter in a greased and floured pan (and sprinkle a little bit of sucralose on top if you want).

Bake for around 45 minutes.

4. CHOCOLATE CHIP COOKIES

INGREDIENTS

1/2 cup vegetable spread 1 1/4 cups sucralose 1 tsp salt 1 tsp bicarbonate of soda 1 tsp vanilla extract 1 egg 1 1/4 cups plain flour (or any other flour, except self-raising) 3/4 cup chocolate chunks (or chips)

INSTRUCTIONS

In a bowl, mix the vegetable spread, the sucralose and the salt together.

Add egg and vanilla extract and mix everything together.

Sift flour and bicarbonate of soda into the bowl, stirring dough gently just until it becomes homogeneous.

Add chocolate chunks.

Leave batter in the fridge for a few hours.

Preheat oven at 180°C. 

Shape dough into separate cookies and put them on a baking tray (preferably using a baking sheet) with a little bit of space in between them.  

Bake for around 15 minutes.

5. DOUBLE CHOCOLATE MUESLI COOKIES

INGREDIENTS

1/2 cup vegetable spread 7 tbsp sucralose 1 1/2 cups muesli 1/2 cup plain flour (or any other flour, except self-raising) 1/2 tsp bicarbonate of soda 1/3 tsp salt 1 egg 1 tsp vanilla/salted caramel extract 2 tbsp cocoa powder 1/2 cup chocolate chunks (or chips)

INSTRUCTIONS

Preheat oven at 180°C.

In a bowl, mix the vegetable spread with the sucralose.

Add egg and vanilla (or salted caramel) extract to batter and stir.

In a separate recipient, mix the flour, the bicarbonate of soda, the salt and the cocoa powder together.

Add dry mixture to the bowl and mix it all together.

Add muesli and chocolate chunks to the bowl and combine the whole batter well.

Shape dough into separate cookies and put them on a baking tray (preferably using a baking sheet) with a little bit of space in between them.

Bake for around 15 minutes.

6. PANCAKE MIX CUPCAKES

INGREDIENTS

1 tbsp + 1tsp vegetable spread 2/3 cup pancake mix 2/3 cup sucralose 2 tbsp milk 1 tsp vanilla extract 1 egg 10 blueberries (optional)

INSTRUCTIONS

Preheat oven at 180°C.

Mix the vegetable spread with the pancake mix and the sucralose and stir.

Add half (1 tbsp) of the milk and the vanilla and stir.

Separate egg white in a different recipient and throw the yolk in the main bowl, along with the rest of the milk.

Whisk the egg white until soft peaks form, then fold it into the batter.

If the batter is too thick, add a little bit (around 1/2 tbsp) of milk, or add a little more pancake mix if too soft until consistent enough.

Fold blueberries into the batter if using them.

Transfer batter to greased and floured cupcake baking tin (this recipe makes 4 cupcakes).

Bake for around 25 minutes.

7. ENGLISH MUFFIN BREAD

INGREDIENTS

2 1/2 cup bread flour (I used wholemeal) 1 packet dry yeast 1/2 tbsp sucralose 1 tsp salt 1/8 tsp baking soda 1 cup milk 1/4 cup water

INSTRUCTIONS

In a bowl, mix 1 1/2 cup of flour with the yeast, the sucralose, the salt and the baking soda.

Pour the milk and the water in a saucepan and heat until very warm, without letting it boil.

Put the warm liquid in the bowl and beat well.

Add the rest of the flour and continue to stir until you have a stiff batter (if necessary, put a little more flour).

Transfer batter to greased and floured loaf tin, using a spoon to spread it even, since it will be stiff.

Cover loaf tin with a light cloth and put it in a cupboard/drawer for 45 minutes for the dough to rise.

Meanwhile, preheat oven at 200°C.

Bake for around 25 minutes.

***VEGAN ALTERNATIVE FOR EGGS*** Check here: https://licoriceismyworld.tumblr.com/post/190045367181

***CLASSIC VERSION*** Replace vegetable spread with butter and sucralose with sugar.

***MAKING YOUR OWN BUTTER IS VERY EASY*** Simply put double cream in a bowl and whip it with an electric mixer for a few minutes. You’ll get around 2/3 butter and 1/3 buttermilk. Separate the butter into a container and, if you want, add salt and stir with a spoon to spread it out. You can store the buttermilk for sweet recipes.