I wonder what I'm gonna do with all these eggs
Whites > smashed and slammedYellows > oilpilled and saltpilled and bakingpowderedpilled
Splash o' milk and apple cider vinnegarThis supposedly makes buttermilk substitute
Sugar. In
WE WOOSH IT UP
>>21953135what are you doing with all those eggs?
>>21953145I'm converting them into cake via standard baking practices
Mix gently like hamburger
Eat the cake batter rawIt's good for you
>I'm so fucked up
Looking good
You guys like cake?
>>21953173you have to eat all the eggs
It's done
I'm so fucked up
>>21953206>let them eat cakeyes please
It was very fluffy and soft on the insideProbably a perfect cake sponge desu
This is basically a butter cream with cherry flavored koolaid as a baseToss some egg yolks, sugar, and water on the stove. Add the cherry flavor mix
Toss in half a stick of butter and mix so it melts and incorporates with the eggs
Keep stiring it should eventually look like this. Should have the consistency of a loose cream. When it cools down a bit, add the rest of the butter
Also making chocolate budder cream
You know the drill
Careful anon don't fall in
Powedered sugar mixed in after the budder lightened in color doubled in volume
Cocoa added after powdered sugar was incorporatedShrimple as
WE WOOSH
Just about done
Beat this whipped cream with a hand mixer with some powdered sugar and a spoonful of sour cream
miniwoosh
Gently mixing these together gives the cream a more airy and fluffy textureBecareful to not overmix or else it will split and not hold together anymore
To gotta do slow and large stirs, just kinda folding it in on itself. But don't "press" the whipped cream or it will lose its fluffyness
Added another spoonful of cocoa to darken it a a bit. Could also taste and add more sugar if needed. Should look like this when it's done
Mixing in the rest of the butter, then gonna do the same process with the rest of the whipped cream
Cherry butter cream
Color was too light so i CHEATED and added some food coloring
Yummy pink
It's time
Soft
Forgor choco layer pic
Finished with some shredded choco atopNice and simple
First day cutA little sloppy as it hasnt set yetBut i was impatient
Cross sectionLayers all quite even
They're callin' again
Next day slices after setting properly
Beautiful cherry chocolate cake
Thread's done
>>21953289Kino thanks for sharing, Although I would have iced around the outside edge I just feel weird looking at a naked cake.
>>21953297Lewd cake
>>21953300
>>21953221
man that's kinda a lot of steps
>>21953208>edwardcakehands.jpg>>21953290Fantastic work, sponge looked spot on and the cherry buttercream having egg yolks is very interesting
Why is it always cooklets that make these threads? This retard is oblivious to how bad he is at cooking. Stopped at the apple cider vinegar part. It's just some moron talking to himself.
>>21953166Good one anon
>>21953499You don't cook a cake idiot
>>21953342Do not hit the chiyo
>>21953135Eat them all and fart to the extreme
>>21953253You have very nice handwriting. I wish I could write like that.
waitOP's sponge cake is supposed to be a "good" one?isn't the dome collapsed?
>>21953607That's not my handwriting
>>21953636Whose is it anon? What have you done?
>>21953166kek
>72 replies>no cram
>>21953135it's only a half dozen.that's just enough for scrambled eggs for two adults.
>>21953135I see A HAIR!!
>>21954017!!!
>>21953135You have to eat them all, but you don't have to tell us what happened.
Not really sure how a recipe ever incorporates koolaid cherry but at least you did more actual cooking than the majority of people on hereAlso I don't whisk egg white when making a cake but whatever
>>21953135Shove them up your ass and shit them back out while you pretend to be a chicken?
Reporting for duty of checking in from /a/
>>21953135soya sauce dango.
>>21958130You sound gay how did you find my thread>>21958132I used a new soy sauce for some egg fried rice a couple days ago. Was very very red and gave it a good taste
>>21957332Well I originally was going to make this a pistachio and chocolate cake but it got fucked up hard
>>21953668My moms>>21957303>>21953814Eggs
So basically I was going to make a pistachio butter cream out of pudding mix>two egg yolks>pistachio pudding packet>sugar>water>stick of butter>heat on stoveThis is a simple thing that I've done many times before, but for some reason this time it just really fucked up. Genuinely have no idea why this happened
Obviously, the butter didnt mix in to the pudding and it left all of the oil outside. I tried again with another packet and the same thing happened. It doesn't make sense because I've done this exactly thing before and it turned out completely fine
This vile abomination is absolutely not what pistachio pudding is supposed to look like
As proof, I went back through my food folder and found the last time I made this. Exactly same process, exact same ingredients and ratio. It actually turned into pudding properly and was then combined with the whipped cream just fine. No fucking clue why it didn't work this past time. Anyways, I pivoted to the cherry flavor cream instead because I was out of the pistachioThe solution is probably to use four egg yolks and half as much butter when it's on the stove to get a more stable ratio, but again, the 2 yolks to 1 stick worked fine in the past
>>21958140>egg fried ricenot a dango
nice cake op
You doin too much, lil bruh. I would've just made hard boiled eggs and egg salad sandwiched.
>>21953240Why use premade corposlop whipped cream if you're gonna use a handmixer for additional ingredients anyway? Why not just get some heavy whipping cream and make it yourself? Legit question, not griefing or throwin shade.
>>21959155I have asked this question to my mom before and she said that she tried it in the past and it never gave her the right texture she wanted for the final cream. I've asked her to buy different brands of whipped cream and heavy cream itself so that I could test it myself, but I haven't really cared too much to actually try them out myself. Perhaps someday I'll take it more seriously, but at the end of the day, the cake still tastes extremely good. I can't really imagine how the prewhipped cream and heavy cream that I whipp myself will make that big of a difference in the final product
>>21959295Interesting. I may one day need to conduct an experiment to find out the differences between the two
>an actual cooking threadGet out of here you mad man,we only discuss our fast food takeouts
