American Baker in Germany

 This was for my daughter's fifth birthday cake. Natalie specifically asked for pumpkin spice cake. I thought cinnamon Swiss meringue buttercream might go well with it. I frosted the cake. I covered it with white fondant. And I have four colors of fondant today. Purple, pink, turquoise and white. And I bought this Paw Patrol logo cutter on Amazon. I cut out the background from turquoise. The shield from pink. And the rest of the Paw Patrol logo out from the rest of the cut outs. Then I braided lengths of pink, purple and turquoise fondant and wrapped it around the bottom of the cake. Finally, I cut out Natalie's name as well as her age, 5, from pink fondant and laid it on the cake. I know the right side has slightly more white space than the left. However.... I really wanted to use this Skye candle for Natalie's birthday, so that's what the extra space was for. I think it looks perfect now. Happy Birthday, Natalie! Watch us make this simple Paw Patrol cake on YouTube he...

 I'm using a German recipe to make jam thumbprint cookies, which are known as Engelsaugen in German, or Angel Eyes.  Jam Thumbprint Cookies (Engelsaugen): 2 cups (250g) flour 2/3 cup (150g) butter 2 egg yolks 1/2 cup (70g) powdered sugar 3/4 tsp vanilla extract or 2 tsp vanilla sugar dash of salt strawberry jam (or other favorite flavor) Cream butter and powdered sugar. Beat in egg yolks and vanilla.  Mix in salt and flour.  Roll into balls and place on lined baking sheet. These won't rise, so feel free to place them very close together.  Press a thumbprint into the balls of dough.  Spoon a teaspoon of jam into the thumbprint.  Bake at 350°F or 180°C for 10-15 minutes. Remove from oven and sprinkle with powdered sugar. Allow to cool. Watch us make these traditional German cookies on YouTube here: https://youtu.be/VXERiNyrNow Schaut zu wie wir diese traditionelle deutsche Kekse auf YouTube machen hier: https://youtu.be/xzWc_e-HllY

 This cake was for a farewell party, but instead of making it themed for a farewell, I decided I really wanted to make a beautiful piped cake. This is 6-inch marble cake and vanilla Swiss meringue buttercream. I frosted the cake. And I placed some white buttercream in a piping bag with a star tip and red buttercream in a piping bag with a small round tip. I piped a shell border along the bottom of the cake. And a reverse shell border along the top of the cake. Then I piped some S shapes lying down on the side of the cake. And I piped some shells pointing up along the side. And some swirls on top of the cake. And I piped some red on top of the piping. Dots all over the place and some mini hearts. But how classically gorgeous is this. Maybe a touch over-the-top, but beautiful nonetheless. Wishing you all the best, Eliza. Watch us make this classic cake on our YouTube channel here: https://youtu.be/Pwvh4V9SS3E Schaut zu wie wir diese klassische Torte auf unserem YouTube Kanal machen h...

 This is one of my personal favorite recipes. Cinnamon Rolls: 4 cups (500g) flour 1 tbsp dry yeast 1 cup (225mL) milk 1/3 cup (70g) sugar 1/3 cup (75g) butter 1/2 tsp salt 2 eggs 3 tbsp melted butter 1 cup (200g) brown sugar 1 1/2 tbsp cinnamon 1 cup (100g) chopped nuts (almonds, walnuts or pecans are best, optional) 1/2 recipe cream cheese frosting (optional) Add butter, sugar and salt to milk. Heat until butter just melts.  Add half the flour, yeast, milk and butter mixture and eggs to a large mixing bowl. Stir with a spoon until everything is combined. Knead in the rest of the flour until the mixture forms a soft dough.  Cover and allow to rise about an hour or until dough doubles in size. Knead briefly and roll out in a rectangle about a quarter inch thick.  Brush dough with melted butter.  Generously spread brown sugar and sprinkle cinnamon and nuts on top.  Roll the dough together into a long roll. Cut into twelve slices.  Place into a casserole ...