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Saturday 29 April 2023 14:16:41 GMT

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Hliphiza izinwele khona uzoba Mumbi kakhulu, 😂 manje iyabonakala ukuth uyinhlalisuthi ezilungele 😊

2023-04-29 16:10:23

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😂😂😂😂😂

2023-04-30 04:17:05

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😂😂😂

2023-05-06 23:12:52

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Lemon cake filled with cream cheese and raspberry filling, covered in swiss meringue buttercream. these flavours just remind me of summer☀️🍋🌴 cake decorating is my favourite part, but i find it’s also the most stressful trying to get everything smooth😅 wanna try and practice more with cake decorating though! ~lemon cake, swiss meringue buttercream and raspberry filling recipe from “sallysbakingaddiction.com”✨ Recipe— 1. MAKE SWISS MERINGUE BUTTERCREAM. combine egg whites and sugar and put bowl over a saucepan with simmering water. Whisk regularly until sugar dissolves and mixture is thin. 2. Then take out of saucepan and, using standmixer, whisk on high speed until stiff peak forms. Then add in soft butter bit by bit, whisking well in between. Then add vanilla and salt. 3. MAKE RASPBERRY FILLING. Whisk cornstarch and water until well combined. Then in saucepan over medium heat, add all ingredients except vanilla. Boil for 5mins, crushing raspberries as they soften. 4. Remove from heat and add in vanilla. Cool and refrigerate before use. 5. MAKE CREAM CHEESE FILLING. Beat soft butter, then add in cream cheese and beat until well combined. Then add icing sugar and beat well. 6. MAKE LEMON CAKE. beat butter and sugar until light and creamy, then add eggs one by one, beating well in between. Add vanilla paste. 7. On low speed, add in flour, baking powder and baking soda until just combined. Then add in milk, lemon zest and lemon juice, and mix on low. 8. Divide batter in two 7inch tins and bake at 180°C for 45mins. Cool then cut to make 4 layers. 9. ASSEMBLE CAKE. within each layer, first add thin layer of buttercream, then make a dam with buttercream. Add in cream cheese then raspberry filling. repeat for each layer. 10. Crumbcoat with buttercream and place in fridge/freezer until sets (i put in freezer for 5-10mins). Then do final coat and refrigerate/freeze until sets, another 5-10mins. 11. Use 1M nozzle to pipe around edges and decorate with dried lemons and thyme. Enjoy✨ Notes— •refer to “sallysbakingaddiction.com” food blog for more detailed steps, especially for troubleshooting the buttercream. •made more than i needed of the buttercream, raspberry and cream cheese filling. but i tried to estimate in the ingredients list how much you probs will need for this size cake, but you might still have some leftover. If so, just freeze to use another time. •when doing the buttercream dam, i make the dam approx. an inch from the edges as i had trouble before with the filling leaking out. But didn’t have this issue here. #lemoncake #lemonraspberrycake #lemonraspberry #lemon #raspberryjam #creamcheesefrosting #swissmeringuebuttercream #cake #baking #bake #homebaking #homebaker #homebakes

Lemon cake filled with cream cheese and raspberry filling, covered in swiss meringue buttercream. these flavours just remind me of summer☀️🍋🌴 cake decorating is my favourite part, but i find it’s also the most stressful trying to get everything smooth😅 wanna try and practice more with cake decorating though! ~lemon cake, swiss meringue buttercream and raspberry filling recipe from “sallysbakingaddiction.com”✨ Recipe— 1. MAKE SWISS MERINGUE BUTTERCREAM. combine egg whites and sugar and put bowl over a saucepan with simmering water. Whisk regularly until sugar dissolves and mixture is thin. 2. Then take out of saucepan and, using standmixer, whisk on high speed until stiff peak forms. Then add in soft butter bit by bit, whisking well in between. Then add vanilla and salt. 3. MAKE RASPBERRY FILLING. Whisk cornstarch and water until well combined. Then in saucepan over medium heat, add all ingredients except vanilla. Boil for 5mins, crushing raspberries as they soften. 4. Remove from heat and add in vanilla. Cool and refrigerate before use. 5. MAKE CREAM CHEESE FILLING. Beat soft butter, then add in cream cheese and beat until well combined. Then add icing sugar and beat well. 6. MAKE LEMON CAKE. beat butter and sugar until light and creamy, then add eggs one by one, beating well in between. Add vanilla paste. 7. On low speed, add in flour, baking powder and baking soda until just combined. Then add in milk, lemon zest and lemon juice, and mix on low. 8. Divide batter in two 7inch tins and bake at 180°C for 45mins. Cool then cut to make 4 layers. 9. ASSEMBLE CAKE. within each layer, first add thin layer of buttercream, then make a dam with buttercream. Add in cream cheese then raspberry filling. repeat for each layer. 10. Crumbcoat with buttercream and place in fridge/freezer until sets (i put in freezer for 5-10mins). Then do final coat and refrigerate/freeze until sets, another 5-10mins. 11. Use 1M nozzle to pipe around edges and decorate with dried lemons and thyme. Enjoy✨ Notes— •refer to “sallysbakingaddiction.com” food blog for more detailed steps, especially for troubleshooting the buttercream. •made more than i needed of the buttercream, raspberry and cream cheese filling. but i tried to estimate in the ingredients list how much you probs will need for this size cake, but you might still have some leftover. If so, just freeze to use another time. •when doing the buttercream dam, i make the dam approx. an inch from the edges as i had trouble before with the filling leaking out. But didn’t have this issue here. #lemoncake #lemonraspberrycake #lemonraspberry #lemon #raspberryjam #creamcheesefrosting #swissmeringuebuttercream #cake #baking #bake #homebaking #homebaker #homebakes

Super Spicy Super Delicious 🔥 #ssoyoung #mukbang #asmr #eating #eatingshow #food #Foodie #fyp #delicious #foryou #viral

Super Spicy Super Delicious 🔥 #ssoyoung #mukbang #asmr #eating #eatingshow #food #Foodie #fyp #delicious #foryou #viral

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