How to make the perfect DIY cake for your birthday: DIY cake makers on Pinterest
I’m getting really excited for this year’s birthday celebrations.
I know this because I’m the first one to make a cake.
And this year I’m doing it in a way that looks a bit like the one that I’m trying to make.
I’m going to show you how to make an amazing homemade cake for the perfect birthday.
It’s going to be a classic cake, made with cake flour, powdered sugar and chocolate chips.
My idea is that you can just make one batch and enjoy the cake the rest of the year.
Here’s how you can make this cake in a day.
First, make the cake flour: First, let’s get the flour out of the canning jar.
There’s no need to take the can out of its sealed position.
You can use a whisk and a mortar and pestle to mix the flour with a whisk or a coffee grinder.
If you’re like me, you might also like to use a mixer.
Mixing the flour will also help prevent the cake from sticking to your fingers or pans.
The mixture will be lumpy and sticky.
So, it’s best to use your hands to mix it and keep it at room temperature for a couple of hours.
Next, put the flour and baking powder into a food processor.
Pulse until it’s combined.
Once the flour is combined, add the melted butter and whisk to make it very smooth.
Now, let it cool.
Take a piece of parchment paper and cover it with the melted fat and flour mixture.
Place the parchment paper into a large bowl and beat on high speed until it becomes a light, fluffy cake batter.
Add the melted chocolate chips and mix until the batter is smooth.
Now you can chill the cake in the fridge for about 15 minutes to harden.
This will make the butter and flour slightly easier to work with.
After about 30 minutes, take the bowl of batter out of fridge and use a sharp knife to cut a cake wedge out of it.
Using a small spoon, remove the cake wedge and mix it up with the flour.
Then add the chocolate chips, the butter, the flour mixture and mix all at once.
Stir the cake batter together until it forms a ball and forms a ring.
Spread the cake with the whipped cream on top.
Let the cake rest in the refrigerator for 30 minutes.
When ready to serve, spoon the cake onto a plate or a baking sheet and spread with whipped cream.
Do this on the day you make it.
It doesn’t matter if you made it earlier, you just have to serve it as soon as possible.
Just be sure to spread the whipped creamed cream evenly over the cake.
The cake will be firm enough to hold up to a knife in a traditional pie crust.
But it can be easily made in a pie pan.
Use a fork and a knife to spread it out on a plate.
Slice it into a thick layer, and serve.
For those of you who like a more cake-like flavor, add more powdered sugar to the batter and mix again.
Bake the cake at 350°F for 45-50 minutes.
I usually put it in the oven for about 20 minutes to let it get the right temperature.
For a thinner cake, bake it at 425°F until it reaches a fork-like consistency.
Remove from the oven and let cool on a wire rack.
Enjoy your cake.