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Recipe: Raspberry Streusel Bars

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 This is an American recipe for raspberry streusel bars.  Raspberry Streusel Bars: Crust: 1/2 cup (125g) melted butter 1/4 cup (50g) sugar 1 tsp vanilla extract or 1 tbsp vanilla sugar dash salt 1 cup (125g) flour Filling: 3/4 cup (240g) raspberry jam 1 cup (120g) fresh raspberries Streusel: 1/2 cup (45g) oats 1/3 cup (70g) brown sugar 1/4 tsp cinnamon 1/4 cup (30g) flour 1/4 cup (60g) cold butter Preheat the oven to 300°F or 150°C. Line an 8-inch square baking pan with parchment paper. Set aside.  To make the crust, combine flour, salt and sugar in a medium bowl. Stir in vanilla and melted butter. Knead if necessary. Mixture should be a thick dough.  Press into the bottom of the prepared baking pan. Bake for about 15 minutes. Remove from heat. Turn up oven to 350°F or 180°C.  Spoon raspberry jam over the crust. Place fresh raspberries on top.  In a mixing bowl, combine oats, brown sugar, cinnamon and flour. Cut in the butter until mixture resembles coarse ...
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Dragon Welcome Back Cake

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 This cake was for a friend's son who just returned from a trip abroad for two years. And he really loves dragons. So, this is a dragon-themed welcome home cake. This is 9-inch red velvet cake. I filled the cake with vanilla Swiss meringue buttercream. I also frosted the cake with the buttercream. Then I chilled the cake in the fridge. I rolled out some red fondant and traced around this printout of a dragon I am using with a modelling tool. It left this imprint in the red fondant. Then I traced it again without the printout to make the lines more visible. Then I cut out the dragon. I placed the dragon on black fondant and cut around it to stabilize it. I placed it on a piece of cardboard to set aside for later. Then I frosted the cake again. I covered the cake with white fondant and trimmed it to shape. Then I placed the dragon on top of the cake. Then I rolled out a thin strip of red fondant and wrapped it around the cake, forming a tie in the front. Then I rolled out some black ...
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Recipe: Orange American Buttercream

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 This citrusy orange American buttercream is great to add a bit of extra flavor to your baked goods. Orange American Buttercream: 1/2 cup (125g) butter 4 cups (500g) powdered sugar 1/2 tbsp orange zest 2-3 tbsp orange juice orange food coloring (optional) Cream butter.  Cream in orange zest. Slowly add powdered sugar alternately with orange juice keeping it at a buttercream consistency.   Add food coloring to make it orange, since it is not orange colored naturally. This buttercream is sweet with a subtle orange flavor.  Watch us make this simple recipe on our YouTube channel here: https://youtu.be/uo3VwqF8PGY Schaut zu wie wir dieses einfache Rezept auf unserem YouTube Kanal machen hier:  https://youtu.be/852UhqBEjrc
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Recipe: Orange Cupcakes

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 This is a delicious citrusy orange cupcake recipe. Orange Cupcakes: 2 1/2 cups (310g) flour 2 tsp baking powder 1/2 tsp salt 1 tbsp orange zest 2/3 cup (200g) butter 1 1/4 cup (250g) sugar 2 eggs 1 1/4 cup (260mL) orange juice Cream butter.  Cream in sugar and eggs. Add baking powder, salt and orange zest.  Alternately add flour and orange juice.  Add food coloring, if desired. Spoon into lined cupcake form.  Bake at 350°F or 180°C for 20 minutes.  These orange cupcakes have a subtle orange flavor, but taste delicious. Soft and moist. Enjoy! Watch us make these citrusy cupcakes on our YouTube channel here: https://youtu.be/gUyo1qBwjMs Schaut zu wie wir diese Törtchen auf unserem YouTube Kanal machen hier: https://youtu.be/sg0K32oxxMI
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