#Food blog

[vegan-nom-noms]

Vegan Nigerian Red Stew

[foodshowxyz]

Velvet Berry Gala Cake

Ingredients:

For the Red Velvet Cake:

240 ml of buttermilk

1 teaspoon of white vinegar

1 teaspoon of vanilla extract

2 large eggs

60 ml of red food coloring

240 grams of all-purpose flour

200 grams of granulated sugar

1 teaspoon of baking soda

1 teaspoon of cocoa powder

1/2 teaspoon of salt

115 grams of unsalted butter, at room temperature

For the Cream Cheese Frosting:

450 grams of cream cheese, softened

225 grams of unsalted butter, softened

500 grams of powdered sugar, sifted

1 teaspoon of vanilla extract

For the Decoration:

Fresh strawberries, halved and dusted with powdered sugar

Edible gold stars

Orange and blue candy floss

Edible glitter or candy sparkles

Assorted cookies for the side (choose your favorite, such as shortbread or sugar cookies)

Instructions:

1. Bake the Cake:

Preheat your oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans.

In a bowl, mix together the buttermilk, vinegar, vanilla extract, eggs, and red food coloring.

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

Cream the butter until smooth, then gradually add the dry ingredients alternating with the wet ingredients, starting and ending with the dry.

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

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

2. Make the Cream Cheese Frosting:

Beat the cream cheese and butter together until creamy.

Gradually add the powdered sugar and beat until smooth.

Stir in the vanilla extract.

3. Assemble the Cake:

Once cooled, slice each cake horizontally to create four layers.

Place one layer on a cake stand and spread with frosting.

Repeat with remaining layers and cover the entire cake with a thin layer of frosting for the crumb coat. Chill for 15 minutes.

Apply a final thick layer of frosting, smoothing the sides with a spatula.

4. Decorate the Cake:

Gently press the edible gold stars into the frosting around the cake.

Carefully place the candy floss on top of the cake for a whimsical effect.

Add the strawberries, arranging them beautifully on top.

Sprinkle the entire cake with edible glitter or candy sparkles for a little shine and sparkle.

5. Serve:

Arrange a selection of your favorite cookies around the base of the cake for an extra treat.

Slice and serve the cake at room temperature to appreciate all its flavors.

[eat-love-eat]

Chocolate Croissants

[brunchbinch]

Steak Frites

[cutevintagetoys]

💖 Kawaii Shop 💖

Use code "TUMBLR" for a discount

[kawaiibabeshop]

🌸 Kawaii Shop 🌸

[itsmaats13]

I Nom Pasta 🤤

[foodiebimbo]

[sikfankitchen]

Mandu (Korean Dumplings) filled with Pork, Garlic Chives & Glass Noodles. 🥟

[daily-deliciousness]

Garlic roasted carrots

[imaf00die777]

[foodshowxyz]

Enchanted Winter Berry Cake

Ingredients:

For the Purple Sponge Cake:

4 large eggs

250 grams of granulated sugar

250 grams of all-purpose flour

1 teaspoon of baking powder

120 ml of whole milk

120 ml of vegetable oil

1 teaspoon of vanilla extract

Purple food coloring (gel works best)

For the Italian Meringue:

4 large egg whites

250 grams of granulated sugar

60 ml of water

A pinch of cream of tartar

For the Whipped Cream Frosting:

600 ml of heavy cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract

Pink food coloring

For the Decoration:

Edible pearls and glitter

Sugared berries (cranberries, blueberries, raspberries)

Candied lemon peel, finely chopped

Edible gold stars

Instructions:

1. Bake the Purple Sponge Cake:

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

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

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

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

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

Let the cakes cool completely after baking.

2. Prepare the Italian Meringue:

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

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

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

3. Make the Whipped Cream Frosting:

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

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

4. Assemble the Cake:

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

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

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

5. Decorate the Cake:

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

Decorate with sugared berries, edible pearls, and glitter.

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

6. Serve:

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

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

[eat-love-eat]

Cheddar Biscuit

[brunchbinch]

Honey fried chicken & waffles