American Baker in Germany

 This is a simple, but amazing baked custard recipe. Flan: 1 cup (200g) white sugar 3 eggs 1 (14oz. or 396g) can sweetened condensed milk 1 (12oz. or 340g) can evaporated milk 1 tbsp vanilla extract or 3 tbsp vanilla sugar In a saucepan, melt the sugar (and vanilla sugar, if using that) until syrup is liquid and golden in color.  Pour hot syrup into 9-inch casserole dish, coating all sides of the dish. Set aside.  Whisk eggs, sweetened condensed milk, evaporated milk and vanilla extract (if using) together in a bowl.  Pour milk mixture into coated pan.  Place that pan in another deep pan adding hot water into the larger container, making a water bath.  Bake at 350°F or 180°C for about an hour or until when shaken, the mixture just jiggles as one. Remove from heat. Allow to cool.  Now, I clearly either baked it too long or at too high a temperature. But I wanted to show it is possible to save at this point. I used a spoon to remove the burnt top of the ...

 This cake was for my daughter's ninth birthday. She is obsessed with unicorns right now, so she wanted a buttercream unicorn cake for her birthday.  This is an 8-inch vanilla cake filled and frosted with uncolored strawberry buttercream.  Then I colored most of the rest of the buttercream light purple, darker purple, pink and blue. I frosted the cake again with light purple buttercream. Then I put the blue, pink and dark purple buttercream in piping bags with star tips and the uncolored buttercream in a piping bag with a medium round tip. I later put the rest of the uncolored buttercream in a piping bag with a star tip. Then I made some ears and a horn out of white fondant.  I piped some closed eyes with eyelashes. Then I placed the ears and horn on the cake. I piped a shell border along the bottom with the uncolored buttercream. Then I piped rosettes out of dark purple. And blue. And then pink. I also filled in some gaps with stars.  I am so proud of this cake...

These were for my daughter's class to celebrate her ninth birthday. Chocolate Dipped Unicorn Cookies: 3 1/3 cups (400g) flour 1 cup (100g) sugar pinch of salt 1 cup (250g) butter 1 tsp vanilla extract or 1 tbsp vanilla sugar 1/2 - 1 cup (120-240mL) milk for consistency about 200g of chocolate for dipping or piping blue and purple food coloring (optional) sprinkles (optional) Cream butter, sugar and vanilla together. Beat in salt and flour. Add milk slowly until you reach a pipeable consistency. Split dough into two bowls and color them blue and purple. But the dough in piping bags with a large open star tip. Pipe some rosettes by piping in a circle 1 1/2 or 2 times around. Bake at 375°F or 190°C for about 10 minutes. Allow to cool and dip or pipe chocolate onto it. Sprinkle with sprinkles. Allow to set up. These cookies are so pretty and really delicious.    They all disappeared so quickly. Happy Birthday, Natalie. Watch us make these delicious, colorful cookie on our YouTube ...