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How to Make a Giant Kawaii Sandwich Cake! (Great British Bake Off Inspired)

October 13, 2018

Hellooo there and welcome back!! Today we are making a cake inspired by one of my all-time favorite TV shows–“The Great British Bake Off”! 😁 I ABSOLUTELY love the show, from the laid-back (but far from boring!) atmosphere, amazing baked creations, and of course, the judges and hosts! All so amazing. So today I thought it would be fun to create Steven’s Giant Sandwich Cake from Episode 1 of the latest season (Season 5)! Enjoyyyy!!


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 Giant Sandwich Cake
Servings
Ingredients
Chocolate Fudge Cake
Peanut Butter Frosting
Servings
Ingredients
Chocolate Fudge Cake
Peanut Butter Frosting
Instructions
Chocolate Fudge Cake
  1. Preheat the oven to 350F and lightly spray a 9" x 13" baking pan with cooking spray. Line the pan with a parchment paper sling and secure the sides with metal (oven-safe) binder clips, then spray again.
  2. Place the coffee, butter, and cocoa powder in a medium microwave safe bowl and microwave at 30 second intervals until fully melted. Alternatively, melt the coffee, butter, and cocoa powder together in a medium saucepan on the stovetop over medium heat. Let the mixture cool for 10 minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Pour the chocolate mixture into the dry ingredients and fold to combine.
  5. In a separate medium bowl, whisk together the sour cream/yogurt, eggs, and vanilla extract. Pour this mixture into the chocolate batter and fold to combine.
  6. Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Peanut Butter Frosting
  1. In the bowl of a stand mixer, cream together the butter and peanut butter on medium speed until smooth, about 1 minute. Mix in the confectioners' sugar one cup at a time on low speed, then beat in the vanilla. Turn the mixer to medium-high speed about beat for 3 minutes, or until smooth and fluffy.
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Cakes

How to Make Edible Squishies!

September 4, 2018

Welcome back!! Just a quick *LIFE UPDATE* because wowow August was a crazy month 😱 For the first two weeks, I was completely immersed in the cookbook photoshoot in which I baked every recipe from the cookbook within 14 days!! From 5:30am to 2:00-3:00am, I worked and baked nonstop. It definitely tested my stamina beyond what I thought was possible. But it was a great learning experience, and the photos came out SO CUTE AHHHHH I can’t wait for y’all to see!!!!!!! Then just two days after we wrapped, I left for South Korea/Japan for a fun vacation with some of my friends from college. I didn’t share too much of it on social media because I wanted to be in the moment and absorb–apologizes about that! But we had an amazing time, and now I’m finally back in business working again! I wish I had more than 24 hrs in the days so I could film/post more content for you all, but just know I’m working my absolute hardest. It bums me out that the work I’m putting in won’t be seen for awhile, so it must seem like I’ve been slacking from your perspective. Always thinking of you all though! ❤️ Look forward to more videos coming soon 😊

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Print Recipe
 "Edible Squishies" Recipe
Servings
rolls
Ingredients
Servings
rolls
Ingredients
Instructions
  1. In the bowl of a stand mixer, whisk together the flour, yeast, and salt. Be sure not to pour the salt directly over the yeast because this would kill the yeast!
  2. In a separate bowl, whisk together the water, butter, milk and sugar. Place the dough hook attachment on the stand mixer, then with the stand mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Let knead for 4 minutes, adding more flour 2 tablespoons at a time if the dough is too sticky. The dough should not be sticking to the sides of the bowl. Alternatively, if you don't have a stand mixer, knead the dough by hand for 6 minutes. The dough is finished kneading when it springs back when poked lightly. Let the dough rest for 10 minutes.
  3. Scoop out about 1/4 cup of the dough and knead in 1-2 teaspoons of cocoa powder. You may have to add in more water to make it incorporate properly.
  4. Divide the remaining dough into 16 pieces. While you work with one portion of dough, cover the remaining dough with plastic wrap. Roll each portion of dough into a ball, then flatten the dough into a flat round. Pipe about 1 teaspoon of Nutella in the center of each round, then wrap the dough around the Nutella. Alternatively, if you find that the dough is too tricky to wrap around the Nutella, you can pipe 1 teaspoon dollops of Nutella onto a baking sheet lined with parchment paper and freeze until solid. Then wrap the dough around the frozen Nutella rounds. Place the rolls on a parchment paper lined baking sheet about 3 inches apart.
  5. To make pandas, roll two small balls of the chocolate dough for ears, then roll out two smaller ovals of dough for the eyes and a smaller oval for the nose. Using a small dab of water, press the panda details onto the bread buns.
  6. Let the rolls rise for 20-25 minutes or until doubled in size. In the meantime, preheat the oven to 350F.
  7. Bake the rolls for 12-15 minutes or until golden brown on top, then immediately brush with melted butter. Let cool completely.
  8. Pipe kawaii faces onto the buns using the melted Candiquik or candy melts. Sprinkle with sprinkles if desired, then let the chocolate set completely before packaging.
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How to Make Watermelon Bread!

July 26, 2018

Hellooooo there and welcome back!! Have you ever made homemade bread before? If not, today is the day! Pick up some yeast next time you go to the store because this is a must-try. Not only does this bread look amazing, but it’s also some of the fluffiest, softest, and tastiest white bread you’ll ever have! Get ready to make the most extra turkey sandwiches and French toast 😁 Enjoy!!


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 Watermelon Bread
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium bowl, stir together the milk, butter, yeast, and sugar. Set aside
  2. In a large bowl, stir together 2 cups of the flour and salt with a wooden spoon. Pour in the wet ingredients, then mix to combine. The dough will be very sticky.
  3. Divide the dough in half, then divide one of those halves in half. You should have one half and two quarters.
  4. Transfer the half to a work surface dusted with 1/2 cup of flour and add about 1/4 teaspoon of red gel food color. Knead for about 8 minutes or until the dough springs back when poked. Alternatively, transfer the half of the dough to a stand mixer fitted with a dough hook and add 1/2 cup of flour along with about 1/4 teaspoon of red gel food color. Knead for 5-7 minutes or until the dough springs back when poked.
  5. Knead the raisins into the red dough.
  6. Transfer one of the quarters to a work surface dusted with 1/4 cup of flour. Knead for about 8 minutes or until the dough springs back when poked. Alternatively, transfer the quarter of the dough to a stand mixer fitted with a dough hook and add 1/4 cup of flour. Knead for 5-7 minutes or until the dough springs back when poked.
  7. Transfer the final quarter to a work surface dusted with 1/4 cup of flour and add about 1/8 teaspoon of green gel food color. Knead for about 8 minutes or until the dough springs back when poked. Alternatively, transfer the quarter of the dough to a stand mixer fitted with a dough hook and add 1/4 cup of flour along with about 1/8 teaspoon of green gel food color. Knead for 5-7 minutes or until the dough springs back when poked.
  8. Lightly cover all the dough balls with plastic wrap and let rise for about 1 hour, or until doubled in size.
  9. Spray an 8" loaf pan lightly with cooking spray.
  10. Do not flour your work surface (if the dough is sticking to your surface, lightly spray the surface with cooking spray). Punch down the dough to deflate it, then roll out the red dough to an 8" log. Roll out the white dough so that it's 8" in width and long enough to wrap around the red dough. Roll the white dough around the red dough and pinch the seams on all sides. Squeeze the whole log to ensure there are no air pockets.
  11. Roll out the green dough so that it's 8" in width and long enough to wrap around the whole dough log. Roll the green dough around the white dough and pinch the seams on all sides. Squeeze the whole log to ensure there are no air pockets.
  12. Transfer the dough to the prepared loaf pan, placing it in seam-side down. Lightly cover with plastic wrap and let rise for 1 hour or until doubled in size.
  13. At the 40 minute mark, preheat your oven to 350F.
  14. Bake the loaf for 10 minutes, then tent the top of the loaf with foil by loosely wrapping a sheet of foil on top of the loaf. Bake for an additional 20-25 minutes. If you remove the loaf from the pan and thump the bottom, it should sound hollow.
  15. Let cool for 2 hours before slicing. If you slice into the loaf too soon, the texture may be gummy due to the steam still inside the loaf.
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