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This is my favorite color! Like I decorate my iPhone, I decorated my cake The cake is healthy banana rum-raisin cake. I coated it with white chocolate. In this way you can keep the cake moist in the fridge. Yummy!!! ——————————— Pink Jewel Christmas Cake Difficulty: medium Time: 2 hours Number of servings: 1 cake Necessary Equipment: 13cm (5.1-inch) heart shaped cake pan cookie cutters of your choice Ingredients: ((Cookies)) 50g (1.8oz.) butter (softened) 50g (1.8oz.) cake flour 50g (1.8oz.) bread flour 30g (1.0oz.) powder sugar 1 tbsp. milk white chocolate pen sprinkles of your choice (I used silver and pink silver) ((Cake)) 1 egg 75g (2.6oz.) cake flour 50g (1.8oz.) butter (softened) 40g (1.4oz.) soft brown sugar 1/2 tsp. baking powder 1 banana 40g (1.4oz.) rum-soaked raisins ((Decoration)) 120g (4.2oz.) white chocolate meringue Santa Claus Directions: ((Cookies)) 1. Mix butter, milk, and powder sugar (powder sugar makes the cookie crisp) with spatula until creamy. 2. Sift in the cake flour and bread flour mixture (you can use all-purpose flour) little by little and mix well. 3. Roll out dough between two pieces of plastic wrap to 0.3 cm (0.1 inch) thick. Refrigerate the dough for at least 1 hour to chill. 4. Preheat the oven to 170C (338F). Remove the plastic wrap. Cut out cookies with cookie cutters of your choice. Place on a cookie sheet lined with parchment paper. Roll out scraps, and repeat. 5. Bake at 170C (338F) for 10-12 minutes. Cool the …

In this video, Betty demonstrates how to make a luscious and dramatic Black Forest Cake. This is an easy cake to make, and it will be spectacular on your holiday table! Ingredients: ½ cup butter, softened 2 cups sugar 3 well-beaten eggs 1 tablespoon vanilla extract 1 cup milk ¾ cup cocoa powder 2 ¼ cups self-rising flour (2) 21-ounce cans cherry pie filling 3 cups heavy whipping cream, very cold ¼ cup confectioner’s sugar (same as powdered sugar or icing sugar) Begin by preparing two 9-inch or 9 ½-inch cake pans. Rub butter on the inner bottom and sides of each pan. Cut a circle of waxed paper (or parchment paper) to fit the inner bottom. Rub butter over the circle of waxed or parchment paper. Set aside. In a large mixing bowl, beat together ½ cup softened butter and 2 cups sugar, using medium speed of an electric mixer. Add 3 well-beaten eggs and beat until mixture is well-combined. Stir in 1 tablespoon vanilla extract and 1 cup milk. Add ¾ cup cocoa powder and 2 ¼ cups self-rising flour. Stir until dry ingredients are reasonably well combined. Now, beat the batter for 3 minutes on medium speed of an electric mixer. Divide the batter into two equal parts and pour each half into one of the prepared cake pans. Place pans on a center rack of oven. Bake at 350 degrees (F) for about 25 minutes, or until toothpick comes out clean. Be sure to use the toothpick test often, in order for the cake layers to be removed immediately when they are done. Let the cake layers cool in …