American Baker in Germany

 This is a recipe I have been reluctant to make in the past. So early warning, this recipe contains a very high amount of lactose and is not appropriate for people with lactose sensitivity. One Ingredient Caramel: One can (397g) sweetened condensed milk As promised, only one ingredient. Pour the sweetened condensed milk into a small baking pan or heat safe container.  Cover in tin foil and bake in another container with about an inch of water at 425°F or 220°C for 1 1/2 - 2 hours or until mixture turns a golden brown. There may be a thin layer of skin on top. You can either skim it off the top or blend the mixture to get rid of the chunks.  Mixture will thicken to more solid as it cools. A few notes, I have seen this recipe by boiling the closed can of sweetened condensed milk, but in leaving the can closed, there is a chance of it exploding, which can cause quite serious injury. I didn't want to take that chance, so I went with this method.  Also, this mixture is mo...

 This sheet cake was inspired by the movie The Neverending Story. I thought it was especially appropriate because the book was written by Michael Ende originally in German as Die unendliche Geschichte. It's a play on words for the author's last name, Ende. NeverENDing. So, since the book is German and the movie was American, I thought it appropriate for my channel. So, I started out frosting a sheet cake dummy with vegan American buttercream. Then I rolled out some white fondant and scratched some texture into it. And I wrapped it around three sides of the cake. Then I rolled out some chocolate fondant and cut it about the right size to be the front cover of the book. And I laid it over the top. I was pretty close to the right size. Then I rolled out a snake of brown fondant into the u-shape of the bottom cover. And I placed it up against the cake to be the back cover of the book and trimmed it to size. Then I pressed out the words The Neverending Story out of ivory fondant. An...

 So, for this recipe, I was watching someone make Lofthouse copycat sugar cookies and I remembered that I don't actually have a sugar cookie recipe up on my channel. So, these are similar to the Lofthouse copycat cookies, but I did put my own personal spin on it, so I'm not calling them Lofthouse copycat. They taste a bit different, so I don't want to build up an expectation I can't hold up. Here's the original Lofthouse copycat recipe I based this on: https://www.hanielas.com/soft-lofthouse-cookies/ Soft, fluffy sugar cookies: 2 3/4 cup (350g) flour 1/4 cup (30g) corn starch 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 cup (125g) butter 2 tbsp oil 1 egg 2 cups (250g) powdered sugar 1/2 cup (120mL) sour cream 2 tsp vanilla extract or 2 tbsp vanilla sugar Cream butter. Add oil and sour cream and cream together. Beat in egg. Beat in powdered sugar.  Add vanilla, salt, baking powder and baking soda. Mix in corn starch and flour. Dough will be quite sticky...

 This is a simple, cake to celebrate the new year. I started out decorating a 6-inch round cake dummy. And I covered the cake with a mix of sprinkles. And I cleaned up the cake board. I piped a border along the bottom. And stars along the top edge of the cake. Then I cut out the year 2022 with white fondant and placed it on the middle of the cake. Happy New Year! Watch us make this fun cake on YouTube here: https://youtu.be/kSFtmN8Yv_U Schaut zu wie wir diese lustige Torte auf YouTube machen hier: https://youtu.be/nZ5MIMwVwUI

 If you've never heard of Christstollen or Stollen, it's a cake-like bread filled with raisins and candied orange peel and marzipan. It's a tradition around Christmas time in Germany. Christstollen: 1 cup (225mL) warm milk 3 tbsp dry yeast 1/2 cup (100g) sugar 4 cups (500g) flour 1 egg and 2 egg yolks 3/4 cup (180g) butter 2 tsp vanilla extract or 2 tbsp vanilla sugar zest of 1 lemon (about 2 tsp) 1 tsp salt 1/2 tsp cinnamon 3/4 tsp nutmeg 200g marzipan 1 2/3 cups (250g) raisins 1 1/4 cups (85g) candied lemon peel 1 1/4 cups (85g) candied orange peel 1/2 cup (85g) chopped almonds 1/3 cup (75g) rum (or apple juice for virgin stollen) butter and powdered sugar for garnish First, combine raisins, candied lemon peel, candied orange peel and chopped almonds to a bowl and add rum (or apple juice) and allow to soak for at least an hour. In the meantime, make the dough. Combine milk, yeast and sugar to activate the yeast.  Add flour, eggs, vanilla, lemon zest, salt, cardamom, cinna...