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Blue and White Buttercream Birthday Cake

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 This cake was for my colleague's wife for her birthday. He said that he didn't want her to make her own birthday cake. Makes sense to me. The request was for a chocolate cake with raspberry Swiss merinuge buttercream filled with fresh raspberries with some pretty piping and the words "Happy Birthday" in blue and white. I can do that. I made a batch of Swiss meringue buttercream, putting some white buttercream aside, and flavored and colored the rest raspberry and colored it blue. I put the white in piping bags with a small round tip and a medium star tip. And the blue raspberry buttercream in a piping bag with a small star tip.  I decided to try out a new recipe for devil's food cake, which turned out fantastic. So, this is an 8-inch round devil's food cake. I filled it with raspberry buttercream and fresh raspberries. It was three layers high. Then I frosted the cake with the blue raspberry buttercream. I piped a reverse shell border along the top edge, a sh...
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Recipe: Devil's Food Cake

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 Devil's Food Cake was invented as the opposite of the light and airy Angel Food Cake. Devil's Food Cake is a dense and decadent chocolate cake. Devil's Food Cake: 2 cup (250g) flour 2 tsp baking soda 1/2 tsp salt 1/2 tsp baking powder 1/2 cup (125g) butter 1 cup (100g) baking cocoa 1/2 cup (110mL) oil 1 1/2 cups (300g) sugar 1/2 cup (100g) brown sugar 3 eggs 1 tbsp vanilla extract or 3 tbsp vanilla sugar 1/2 cup (120g) sour cream or plain yoghurt 1 1/2 cups (330mL) milk Cream butter. Beat in sugars, oil and vanilla. Beat in eggs one at a time.  Beat in cocoa, baking soda, salt, baking powder and sour cream. Alternate between a third of the flour and half the milk until all is incorporated.  Pour batter into greased and lined baking pans.  Bake at 350°F or 180°C for 30-50 minutes or until toothpick inserted into the center comes out clean.  Watch us make this decadent cake recipe on my YouTube channel here: https://youtu.be/tF5LebAmYTE Schaut zu wie ich dieses d...
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Recipe: Chocolate Crinkle Cookies

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 Chocolate Crinkle Cookies look so striking, and taste so good. Chocolate Crinkle Cookies: 1 cup (125g) cocoa powder 1 1/2 cups (300g) sugar 1/2 cup (110mL) oil 4 eggs 2 tsp vanilla extract or 2 tbsp vanilla sugar 2 cups (250g) flour 2 tsp baking powder 1 tsp espresso powder (optional) 1/2 tsp salt 1 cup (125g) powdered sugar   Beat cocoa powder, sugar and oil.  Add eggs, one at a time and vanilla.  Stir in flour, baking powder, salt and espresso powder.  Chill briefly in the fridge. Roll dough into balls and roll into powdered sugar. Place on a lined baking sheet.  Bake at 350°F or 180°C for 10-13 minutes. These cookies are chocolatey and soft. My kids loved them. Watch us make these great holiday treat on our YouTube channel here: https://youtu.be/DhhygoX85j0 Schaut zu wie wir diese leckere Weihnachtskekse auf meinem YouTube Kanal machen hier: https://youtu.be/LbNIrJwKKFk
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Recipe: Raspberry Cream Pie

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 This is a great half cheesecake, half raspberry dessert perfect for any occasion and any time of year. Raspberry Cream Pie: 1 prepared graham cracker crust 12-16 oz (350-450g) fresh or frozen raspberries 1 cup (200g) sugar 3 tbsp cornstarch 3 tbsp cold water 8 oz (225g) cream cheese 3/4 cup (90g) powdered sugar 1 tsp lemon juice 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 cup (225mL) whipping cream  Set aside your prepared graham cracker crust in a pie form (you may need 2 if using small pie plates).  Prepare the raspberry topping first. Stir raspberries and sugar together in a saucepan over medium heat, stirring frequently until mixture comes to a boil.  In a small cup, whisk together cornstarch and cold water until combined without lumps. Slowly pour into raspberry mixture and continue to stir until mixture begins to thicken. Remove from heat and allow to cool completely. For the cream cheese filling, beat the cream cheese in a medium mixing bowl until smooth....
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