American Baker in Germany

 The idea behind this cake is to celebrate that all people are different and we are all beautiful in our own way. So, the theme is flowers. All kinds and colors of flowers. I started with some green fondant and used a patterned rolling pin to press this flower pattern into the fondant. Then I covered a 6-inch cake dummy with it. And I made a pink rose and placed it in the middle of the cake. And a pink carnation. And a pink tulip. This one is supposed to vaguely resemble a red chrysanthemum. This one is kind of like a red daisy. But, of course, we need a yellow tulip and a yellow daffodil. How about a yellow chrysanthemum? But, let's use blue as well. I also included some white flowers. And lined the bottom of the cake with small flower plunger cutters. I love this cake. There so much diversity. It's a great reminder that despite our differences, we all have beauty within us. Watch us make this cake on our YouTube channel here: https://youtu.be/pR4cM3XfFDc Schaut zu wie wir die

 Snickerdoodles is an American phenomenon. It's a true story. I've already made a video with my brother's and my adaptation of the classic Snickerdoodles recipe. I thought it was time to make the actual classic recipe. Snickerdoodles: 1 cup (250g) butter 1 1/2 cups (300g) sugar 2 eggs 3 1/4 cups (around 400g) flour 2 tsp cream of tartar 1 tsp baking powder 1/2 tsp salt cinnamon/sugar mixture Cream butter.  Add sugar and eggs and beat until light and fluffy.  Add dry ingredients and mix until dough forms.  Roll in balls and roll balls in cinnamon/sugar mixture and place on line baking sheet.  Bake at 350°F or 180°C for about 12 minutes. These cookies are soft and slightly cake-like.  The cream of tartar makes it slightly tart and the cinnamon gives them a lovely scent.  These are a family favorite. Watch us make this recipe on our YouTube channel here: https://youtu.be/Kfn6hC-MPy8 Schaut zu wie wir dieses Rezept auf unserm YouTube Kanal machen hier: https://youtu.be/V9XxWGkw

 This cake is for my husband's birthday. His favorite color is gray. I made a six-inch red velvet cake and frosted it with white chocolate ganache. Then I used this Happy Birthday press to make an impression in the ganache. You could just see it. And I put some gray ganache in a piping bag with a small round tip. And I piped Happy Birthday following the lines. Then I heated the ganache up a bit and piped a drip on the edge of the cake. I had to make two tries, so there was quite a bit of ganache pooling on the cake board. So, I cleaned up some puddles. And piped a border with a pearl border. And I put some white ganache in a piping bag with a star tip. And piped some swirls on the edge of the cake. This is a very classic birthday cake, but it was exactly what my husband wanted. Happy Birthday, Simon! Watch us make this classic cake on YouTube channel here: https://youtu.be/3wt6E63Zq00 Schaut zu wie wir diese klassische Torte auf YouTube machen hier: https://youtu.be/vLc9KYLF5G0

 Okay, I've already made a ganache post. However, I had made that post based on dark chocolate ganache and didn't include any pictures of milk or white chocolate ganache. So, I thought it might be nice to see a recipe for white chocolate ganache. White Chocolate Ganache: 6 standard sized bars (600g) white chocolate 200g cream Break or chop the chocolate into pieces and combine it with cream. Heat it at 50% (or defrost mode) in the microwave for 30 second bursts, stirring between each round. Until chocolate completely melts. Initially, the ganache will be quite thin and liquid. Leave the ganache to set at room temperature. Over time the ganache will get more and more stable. Until it gets to a point of completely setting up. It will then be so stable, it will stay wherever you put it. As you can see. To get it softer, if you need it to be, heat it briefly in the microwave for 10 seconds at a time. This ganache sets up really nicely and is now my husband's favorite frosting.