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@gaurabmondal8: ​Merchants get more control with LinkersMap! Shops can now easily configure custom shipping fees and service areas to fit their exact business needs. 🛍️ #InterLink #ITLG #ITL

gaurabmondal8
gaurabmondal8
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Wednesday 09 September 2026 07:07:06 GMT
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touch.seyla.1990
Touch Seyla 1990 :
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2026-09-10 06:56:52
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Vai ter STAR WARS em KINGDOM HEARTS 4? #jogo #kingdomhearts #videogame #Disney #fyp
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Mini 100s & 1000s Lamingtons: Vanilla Cake: 125g butter, softened 1 cup caster sugar 2 eggs ¼ cup sour cream 1 tsp vanilla 2 cups self-raising flour Pinch of salt ½ cup milk Chocolate Coating: 3 cups icing sugar ⅓ cup cocoa powder 30g butter, softened ½ cup boiling water To Finish: 100s & 1000s (2 x 190g bags) Method: Preheat oven to 170°C fan-forced and line a 10 x 10 inch (25 x 25cm) square cake tin. Beat the butter and caster sugar until light and fluffy. Add the eggs one at a time, then mix in the sour cream and vanilla. Add the self-raising flour, salt and milk. Mix until just combined. Pour into the prepared tin and bake for 30–35 minutes, or until cooked through and lightly golden ontop. Allow the cake to cool completely, then cut into small squares or rectangles. Pop the cake pieces into the freezer for 30 minutes to firm them up. While the cake is chilling, make the chocolate coating. Add the icing sugar, cocoa powder and softened butter to a bowl. Pour in the boiling water and whisk until smooth. Let the chocolate coating sit until it is room temperature or just slightly warm. You don't want it hot. Give the chocolate coating a good stir. It should be smooth and runny enough for dipping. Dip each chilled cake square into the chocolate coating, letting the excess drip off. Straight into the 100s & 1000s and roll around until completely covered. This can get a bit messy and you will need more sprinkles than you think so have extra on hand. Place onto a tray and pop into the fridge to set!!! #lamingtons #sprinkles #easybaking #EasyRecipe #homecooking
Mini 100s & 1000s Lamingtons: Vanilla Cake: 125g butter, softened 1 cup caster sugar 2 eggs ¼ cup sour cream 1 tsp vanilla 2 cups self-raising flour Pinch of salt ½ cup milk Chocolate Coating: 3 cups icing sugar ⅓ cup cocoa powder 30g butter, softened ½ cup boiling water To Finish: 100s & 1000s (2 x 190g bags) Method: Preheat oven to 170°C fan-forced and line a 10 x 10 inch (25 x 25cm) square cake tin. Beat the butter and caster sugar until light and fluffy. Add the eggs one at a time, then mix in the sour cream and vanilla. Add the self-raising flour, salt and milk. Mix until just combined. Pour into the prepared tin and bake for 30–35 minutes, or until cooked through and lightly golden ontop. Allow the cake to cool completely, then cut into small squares or rectangles. Pop the cake pieces into the freezer for 30 minutes to firm them up. While the cake is chilling, make the chocolate coating. Add the icing sugar, cocoa powder and softened butter to a bowl. Pour in the boiling water and whisk until smooth. Let the chocolate coating sit until it is room temperature or just slightly warm. You don't want it hot. Give the chocolate coating a good stir. It should be smooth and runny enough for dipping. Dip each chilled cake square into the chocolate coating, letting the excess drip off. Straight into the 100s & 1000s and roll around until completely covered. This can get a bit messy and you will need more sprinkles than you think so have extra on hand. Place onto a tray and pop into the fridge to set!!! #lamingtons #sprinkles #easybaking #EasyRecipe #homecooking
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