Cake Bliss

Ingredients: – Eggs: 5 – Fine Granulated Sugar: 60g – Corn Oil: 82g – Milk: 82g – Wild Berry Jam: 100g – Low-Gluten Flour: 90g – Whipping Cream: 250g – Wild Berry Jam (for garnish): as needed Ingredients: – Chocolate chips, one pack – Milk biscuits, one pack Instructions: 1. Prepare all ingredients. 2. Add […]

Butter: 250g Sugar: 220g Flour: 150g Cornstarch: 100g Egg Whites: 4 Egg Yolks: 6 Baking Powder: 1 teaspoon Rum: 1 tablespoon Chocolate (for topping): 100g Whipping cream (for topping): 150g 1. Ingredients: I use South African specialty Amarula cream liqueur instead of rum for a richer and more unique aroma. 2. Mix flour, cornstarch, and

Cake Flour: 100g Sugar: 80g Corn Oil: 60g Eggs: 5 Water or Milk: 90g Salt: to taste Vinegar: to taste 1. Mix water or milk with oil. 2. Stir until well combined. 3. Add sifted cake flour and mix evenly. 44. Take eggs out of the refrigerator, separate the yolks and whites, and set aside.

Ingredients: Cake – appropriate amount Ice cream – appropriate amount Oreo cookies – appropriate amount Straw – one Decorative flowers – appropriate amount Instructions: 1. As an edible small flowerpot is not available, use a cup instead. Cut the cake (or bread, etc.) into a circle roughly the size of the cup base and place

Ingredients: – Whole Eggs: 2 – Fine Granulated Sugar: 92g – Honey: 25ml – Baking Powder: 6g – Low-Gluten Flour: 138g – Unsalted Butter: 20g – A Small Amount of High-Gluten Flour: for dusting the mold Instructions: 1. Pour whole eggs, sugar, honey, and baking powder into a container. 2. Mix evenly. 3. Sift in

Whipped Cream: 200g Sugar: 50g Milk: 120g 1. Prepare whipped cream, sugar, and milk. 2. Add half of the sugar to the whipped cream. 3. Use an electric mixer to whip the mixture until fluffy. 4. Add the milk and the remaining sugar. 5. Continue whipping all ingredients until uniform and fluffy. 6. Place in

Egg Yolk: 60g Sugar (for egg yolk): 15g Salad Oil: 30g Milk: 45g Sweet Potato Puree: 50g Low-Gluten Flour: 65g Egg White: 160g Sugar (for egg white): 60g 60g Sweet Potato Puree 250g Powdered Sugar 50g Butter 50g Heavy Cream 1. Steam the sweet potato chunks, then sieve while hot. 2. Mix the room-temperature softened

Unsalted Butter: 100g Salt: 1/4 teaspoon Fine Granulated Sugar: 60g Whole Egg Liquid: 100g Vanilla Extract: 1/2 teaspoon Low-Gluten Flour: 100g Rum: 1 tablespoon Chocolate: 30g 1. First, melt the chocolate over a water bath, add rum, and stir until well combined. 2. Pour the mixed liquid into a large syringe. 3. Slightly whip the

Ingredients: – Corn oil: 48g – Yogurt: 200g – Eggs: 4 – Cake flour: 40g – Cornstarch: 28g – Fine sugar: 50g Instructions: 1. Beat egg whites with sugar in three additions until stiff peaks form. 2. Without washing the beaters, directly beat the egg yolks until slightly thickened. 3. Gradually add oil to the

Ingredients: – Cream Cheese: 150g – Whipping Cream: 120g – Milk: 80g – Butter: 30g – Blueberry Jam: 3 tablespoons – Blueberries: to taste – Digestive Biscuits: 120g – Gelatin Sheets: 2 sheets Instructions: 1. Prepare all ingredients. 2. Place two digestive biscuits in a bag and crush them into fine crumbs. 3. Melt the