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@_erinlovee: No headband? No problem #hairstyle #hairtutorial #hairstyleideas #fallhairstyles #hairinspo
Erin
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Region: US
Wednesday 07 October 2026 00:40:33 GMT
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Anita :
I’m wearing my hair like that tomorrow
2026-10-07 01:26:49
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Mile High Red Velvet Pound CAKE-COOKING WITH BRIGHT EYES Using Square tubed Pan..-IF YOU DON'T HAVE THIS PAN, YOU CAN USE TWO BUNDT PANS 2 cups (4 sticks) unsalted butter, room temperature 4 cups granulated sugar 1 tbsp vanilla extract 3-5 tbsp red gel food coloring (3+ bottles) 1 teaspoon salt 10 large eggs, room temperature 4 cups cake flour or White Lily All Purpose Flour 1/2 cup cocoa powder 2 tsp white vinegar 1 cup buttermilk, room temperature Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat or baking spray. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Add extracts, food coloring, and salt, beat until combined. Scrape the bottom and sides of the mixing bowl. Add ½ cup flour and beat to combine. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg, beating well after each addition. Add cocoa powder and the rest of the flour, mixing on low until it just disappears. Add vinegar to buttermilk, then slowly drizzle in liquid with the mixer running. Add more food coloring if desired. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let cool 15 minutes. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece, then turn cake out onto a wire rack and let cool completely. Cream cheese glaze 1/4 cup cream cheese, softened 2 cups powdered sugar 3-5 tbsp water or milk With an electric mixer, beat cream cheese and powdered sugar together. Add 3 tbsp water, then add more liquid a spoonful at a time until you reach desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.
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