American Baker in Germany

 This is dedicated to one of my fans on YouTube. He had requested a Cinderella themed cake so many times that I decided to make one to come out on his birthday. Happy Birthday, Byron. However, since I can't actually deliver this cake, I'm decorating a cake dummy. Two to be exact. This is an 8-inch and a 6-inch cake dummy frosted with vegan American buttercream. Then I took some white fondant and added some tylo powder to it to make it stiffer. Then I pressed it firmly into this shoe mold. I also colored a good amount of fondant light blue. I covered both tiers with the light blue fondant. Then I stacked them together. I mixed the left over light blue fondant with more white fondant to make a pale blue and made a lot of these swags. I made them by rolling a strip of fondant, cutting it straight and folded the edges under. I placed one swag between the two tiers. And I cut smaller, curved swags. And stuck them onto the bottom tier with edible glue. I also placed a similar swag at...

 Living in the land of pretzels and beer, I naturally used a German recipe. Soft Pretzels: 1 tbsp dry yeast 2/3 cup (150mL) water 2/3 cup (150mL) warm milk 4 cups (500g) flour 1 tsp salt 1 tsp sugar 1/4 cup (50g) butter (melted) large grained salt 3 tbsp baking soda Add warm milk to yeast, sugar and 2 tbsp flour. Mix together. Allow to proof for 20 minutes. In a large mixing bowl, add flour and salt. Make a dent in the middle. Add melted butter and yeast mixture. Mix together with a spoon. Add water slowly until dough forms. If you add too much water, add a bit more flour until you get a bread dough consistency. Cover and allow to rise for 30-45 minutes. Punch down. Knead briefly. Split into 10 pieces. You can use a knife like I did, or just eyeball it. Then knead each one and roll it into a snake at least a foot long (30cm). Loop the length up and twist the ends together. Fold it over and pinch the ends into the bottom to help them stick. Allow them to rise for about 15 minutes. W...