Hellloooo there and welcome back!!! Today I have a SUPER exciting video to share: the Kawaii Sweet World Cookbook Cover reveal!!!!!! As you may know, I’ve been working extra hard on this book for the past two years, and the on-sale date is finally coming so soon (JULY 30)!!! The book features 75 all-new kawaii recipes that haven’t been featured before on the channel, and I’ve taken care to make sure each recipe not only looks adorable, but also tastes amazing as well. After all, flavor is just as important as cuteness!

Thank you for supporting me for all these years and allowing this cookbook dream to come true. I know I haven’t been able to post as many videos as usual while working on this project, and I truly appreciate those of you who have stuck with me for all this time 🙂 I hope you LOVE this book as much as I’ve enjoyed working on it!!! I’m truly so excited for y’all to check out the recipes and see how extra extra KAWAII the whole book is!!

With that said, here are the pre-order links if you’d like to pick up your own copy! ❤️

And here’s the video tutorial for the book cake!

KAWAII SWEET WORLD COOKBOOK CAKE RECIPE

Cake Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon table salt
• 1 1/2 tablespoons grated lemon zest
• 6 tablespoons butter, cut into 1/2″ cubes, at room temperature
• 3 large eggs
• 3/4 cup buttermilk, at room temperature
• 6 tablespoons canola oil
• 1 tablespoon vanilla extract

Cake Directions

1. Preheat the oven to 350 F. Grease a 9″ x 9″ square pan with cooking spray, then line with parchment paper and clip the overhang in place. Spray once more with cooking spray.
2. In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Add the cubed butter to the dry ingredients and blend with a hand mixer until the mixture resembles parmesan cheese. You should not see any large chunks of butter.
4. In a separate bowl, whisk together the eggs, buttermilk, canola oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold together to combine.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer the cake to a cooling rack and let cool completely.

Frosting Ingredients

• 1 1/2 cups (3 sticks) butter, at room temperature
• 4 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons milk

Frosting Directions

1. In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth, about 1 minute. Add the powdered sugar, one cup at a time, on low speed and mix until combined.
2. Add the vanilla extract and milk and mix to combine. Turn the mixer to medium-high speed and mix for 3-4 minutes, or until light and fluffy.

Hellooo everyone and welcome back!! I hope you’re all doing well ❤️ College has been busy as usual over here, but finally seeing some light at the end of the tunnel with spring break coming soon! But until then, today we are testing out this recipe for a NINE flavor cookie that I thought was an amazing idea! Let me know in the comments–do you think this was a success? I give this one an 8.5/10–it took absolutely forever to make and tastes just like store-bought cookie dough, but still a tasty, fun treat nonetheless.

Stay tuned for the rest of the store-bought cookie hacks! Already have them filmed 😊

Mix-ins for the Custom Flavors (each for 1/2 log of sugar cookie dough) 

• Double Chocolate
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 tablespoon chocolate chips
  • 1/2 teaspoon espresso powder
• Snickerdoodle
  • 1/2 teaspoon cinnamon
• Red Velvet
  • Red gel food color
  • 1 tablespoon cocoa powder
• Funfetti
  • Rainbow sprinkles