LMAOOOOO

😭

w pz profile

SAME!!! I was like "who is this and why am I subscribed to them!??!?" xDDDD

hahahah i’m not real trust i’m AI

@@HaQmiyo same

@@Lummi.ahave you met any Siri or Alexa or google ai or bing ai? I have😳

😭😭😭😭

Don’t worry keep practicing, then you will be baking cakes cakes just as good as your baby girl Hayley😁

Would she tho??? 😂

@@Ameg13 I mean, 10+ heart Haley would 😂

Also forgot to say this but your tattoos look so good!

HAHAHAH IK😭😭😭 thank ya tho

teheheheeh

thank you!!!

I'm not Lummi, but I'd love to hear that recipe!

@@NoworNever9 Certainly! Sorry for the late replay I went off to work a 14 hour shift after sending that. I'll add in some explanations of what each thing does, why you need them and my personal reasons for choices too for any new bakers that read So when you bake a cake you only really need 4 ingredients: Flour, Sugar, Eggs, Butter - Eggs are by far the most important part, they are your binding ingredient. This is the stuff that adds moisture to your cake and will cause everything else to stick to eachother and react and bake together. Without this you lose the very foundation of your cake - Flour is what you use to bring Gluten into your cake. Gluten is the stuff that gives your cake structure and helps it rise. Without Gluten your cake won't have that crumbly texture or be fluffy. It'll be more like a wet, thick sludge that's staying in shape somehow - Sugar. Sweetness!! Plain and simple. This is how you get the sweet flavour of cake that makes it different from bread - Butter is richness. Cakes are rich and sweet. Butter is the other half of the default flavour profile along with sugar. It's also why cake feels so filling and satisfying to eat - Anything else you are using is extra such as baking soda. What baking Soda does is provide rise to your Gluten. It can be useful for things like Flours that don't rise well or Glutenless cakes - Another thing you don't have to do is this step by step nonsense where you have to add in each ingredient one at a time and whisk between each one. Yeet everything into the bowl and then grab the whisk. trust me it's fine *Anska Style Fresh Mixed Berries Cake and White Chocolate Ganache* - *Ingredients* 275g Soft Butter 125g mixed fresh berries 275g caster sugar 275g self raising flour 4 large eggs Optional 1 lemon - *Utility* 1 20cm (8inch) loose bottom tin baking paper Margarine for greasing or some other kind of butter spread 1 bowl for the cake Electric whisk 1 small bowl for the mixed berries to be crushed in 1 Wooden Skewer for testing - *Recipe* - Grease and Line the tin. Preheat oven to 180C - Measure out the berries in equal proportions to 125g total and crush them all together into a pulp - Add, Eggs, Flour, Sugar, Butter and Crushed Berries to the mixing bowl and whisk until fully combined and peaks can form when you pull the whisk out - Pour/spoon the cake mix into the tin and put into the oven for 45-50 minutes - When time is up, pull it out and stab the cake with a wooden skewer to test if it is fully baked. If the skewer comes out clean it is. If it comes out with cake mix attached to it, put it back in for another 5 minutes - Cut and display. Feel free to decorate how you see fit. I like to put a White Chocolate ganache over it before cutting but thats a lot of extra work for beginners so I left it out here Anska's tips: - What berries should I use? You can use anything you like, even just one kind of berry. I like to use Blackberries, Raspberries and Blueberries. Blackberries are my all time favourite and raspberries and Blueberries make a great Purple colour when crushed together. Even though I hate Blueberries alone, their flavour is weak. Weak enough to be overpowered by the combined force of the Blackberries and Raspberries. You don't taste the blueberries at all but it is a great natural sweetener. Bluebarries end up taking off that harsh edge that Blackberries and Raspberries are famous for resulting in a perfectly balanced, sweet, berry flavoured cake - When putting ingredients into the mixing bowl, put in Eggs first and move them around a bit. The slimy sheen from the egg whites will cover the surface then and anything you pour in afterwards will stick to it and not fly out at you when you turn the whisk on. Also you can more easily get the mixture out of the bowl without it sticking too much - Should I melt the butter? You don't have to. This is a trick I use when making my famous flavoured truffle Brownies to result in a crunchier top and a more fluffy inside. It won't damage your Berry cake to do this but it won't improve it either and you'll have more washing up to do. Just ensure the butter is soft before it goes in else you'll have a hard time whisking it And that should do it!! Happy baking

It’s not if you have a brain and eye sight. Sugar and flour look and smell different.

hahahaha she’s crazy

😭😭😭😭 i didn’t know

Me just learning this through the comment as a 24 year old but liking it anyways to act as if I knew that 😂

wooohooo!!!!

TRUE

heheheheh

Also never put corn starch by itself into something on the stove! Always liquify it first with some water or remove some of the broth/juice of where you want to add it and use that to liquify it. Otherwise you get nasty clumps.