Super  Fluffy and creamy vanilla cake recipe

Ingredients

3 c. (360 g.) cake flour

1 tbsp. Plus 1 1/2 tsp. Baking powder.

1 1/2 c. half-and-half, divided

6 tbsp. Unsalted butter, room temperature, plus more for pans.

1 c. (200 g.) granulated sugar

3/4 c. vegetable oil

6 large eggs, room temperature

2 tbsp. Vanilla bean paste.

1 tsp. Kosher salt.

Buttercream frosting, for decorating

Directions

First, preheat the oven to 350 °F and grease two 8-inch round cake pans, now with parchment paper, and line the bottom of the pans.

Then in a large bowl, use an electric mixer on medium-high speed (or a stand mixer fitted with a paddle attachment) to beat the granulated sugar and butter until doubled in size, approximately 3 minutes. Now add the oil and continue beating until you get a fluffy, white and smooth mixture, about 5 minutes.

Then reduce the mixer speed to low, now add the eggs, one at a time, beating to mix and scraping the sides of the bowl after each addition until completely incorporated.

Then, using a medium bowl, mix the flour and yeast until well incorporated (approximately 1 minute, to eliminate the need for sifting). We will add half of the dry ingredients and 3/4 cup of half-and-half, then mix on medium-low speed until the dough is moist; it’s okay if there are a few lumps. Add vanilla paste, remaining dry ingredients, salt, and 3/4 cup half-and-half. We will beat just until combined, the dough may still have some lumps.

After that, divide the dough evenly between the prepared pans. And we will bake the cakes until they are golden brown and a tester inserted in the center comes out with some moist crumbs, usually 40 to 45 minutes.

Then let the cakes cool in the pans for 20 minutes. Now we will invert them onto a wire rack and let them cool completely.

Finally, using a serrated knife, cut the edges of the cakes to flatten them, if desired. Then, using a spatula, spread half of the frosting on top of one cake.

Finally, we will place the second cake on top, now ice the top and sides of the cake with the remaining icing and place flowers on top, if desired.

Homemade Chocolate Bonbons

Recipe Ingredients:

• 300 grams of shredded coconut
• 2 tablespoons of powdered milk
• 300 grams of milk chocolate bar
• Half of a can of condensed milk (395 grams)

Preparation:

Start by organizing the ingredients, then use a bowl to add all the ingredients (except the milk chocolate). After that, mix the ingredients well until you get a mouldable mixture.

Next, press the mixture well to form a rectangular bar, then cut into the desired size and shape.

Melt the chocolate completely in the microwave, place it in a container, and dip the bars in the melted chocolate.

To finish, place the bars on parchment paper, refrigerate, and then you can serve.

Chocolate Peanut Butter Cups

Ingredients

• 1 cup peanut butter
• ¼ teaspoon salt
• 1 (11.5 ounce) package milk chocolate chips, divided
• ½ cup confectioners’ sugar

Directions

First cut 12 paper muffin tins to half their height.

Then put 1/2 a chocolate chip in a microwave-safe container. Then microwave for 2 minutes, stirring after each minute. Then pour the melted chocolate into the muffin tins, filling them halfway. Then, using a spoon, spread the chocolate over the sides of the cups until it is evenly coated. Now leave to cool in the fridge until firm.

Now using a small bowl, mix together the peanut butter, icing sugar and salt. Then pour over the chocolate cups. Then melt the remaining chocolate and pour it over the peanut butter. Finally spread the chocolate to the edges of the cups.

Coconut Macaroon Cookies