American Baker in Germany

This is an American recipe for a sweet, quick bread. Zucchini bread contains zucchini to replace most of the butter and oil to make the recipe moist. It's loaded with spices and tastes like spice cake. Zucchini Bread: 1 1/2 cups (190g) flour 1 cup (200g) sugar 1/2 tsp baking soda 1/4 tsp baking powder dash salt 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp lemon zest 1 cup (150g) shredded zucchini (about 1 1/2 small zucchinis) 1 egg 1/4 cup (60mL) oil  Add all the dry ingredients to a large mixing bowl and combine.  Add the rest of the ingredients.  And mix them together until combined.  Pour the batter into a loaf baking pan. This batter also makes amazing muffins.  Bake at 350°F or 180°C for about 40 minutes.  Allow the bread to cool completely before cutting into it.  This bread has a thin, crumbly crust and is soft and cake-like on the inside.  It's not the kind of bread I would make into a sandwich, but it is t...

This cake is a symbolic birthday cake for my niece Ali. She's turning 8 and wanted a pool party. So that was the original plan, which eventually turned into a beach party cake. Close enough, right? The cake was funfetti cake with German buttercream (recipe to follow).  I crumb coated the cake with blue buttercream.  The final coat was then textured instead of smooth. It was supposed to look like water. I think it's on point.  Then I made a few starfish out of yellow fondant.  I placed them around the cake.  Then I made a few clam shells out of white fondant.  And placed them around the sides with the starfish.  But I felt it needed a bit more. I cut some green fondant into strips and spun them into spirals to be seaweed.  And I filled in all the gaps around the sides with the seaweed.  Then I wanted to make a beach ball. So, I rolled a ball of white fondant into a sphere as close as I could get to perfect. ...

This is a recipe of my own development and has a very strong lemony flavor while still keeping a fluffy consistency. Lemon Cake: 6 egg whites 1/3 cup (80g) butter 2/3 cup (150mL) oil 2 cups (400g) sugar 1/2 tsp salt 1 tbsp baking powder 1 tbsp lemon zest 2 3/4 cups (340g) flour 1 cup (225mL) freshly squeezed lemon juice (juice from 3-5 lemons, depending on size)  Separate the eggs.  Whip the egg whites to stiff peaks and set aside.  Zest the lemons until you get around 1 tbsp of zest. Usually one medium sized lemon. Then juice the lemons until you have a cup.  Make sure there are no seeds in the juice.  Then set the juice aside until it's needed.  Cream the butter in a large mixing bowl. Add oil and sugar and beat until creamy.  Add baking powder, salt and lemon zest and combine.  Add a third of the flour at a time.  Alternating with half the lemon juice.  Mix until combined.  Now p...