Hey everyone! Im back! And this time with donuts. 😀 Today I am going to share with you the donuts that I just recently baked. They are called Three Way Donuts. This is because you can make them three different ways and they still taste amazing. I made some powdered sugar ones, some cinnamon sugar ones, and then some glazed ones. Click HERE to see the recipe I used. Now for the pics:

Thanks for reading! 😀

~Lillyana

Hello! Today I am going to share my latest cake that I have made. This is my first 4-H cake. This year for 4-H I am doing the level two in cake decorating, and in this step in I am supposed to use a star tip, leaf tip, and round tip, which you will see on the cake. I am also learning to use a coupler which helps to change tips using the same color. This time instead of using boxed cake, this one is totally homemade. It’s flavor in vanilla bean, which means I got to experience with vanilla beans for the first time! Here is the RECIPE I used. I didn’t use the frosting recipe that came with the cake recipe. Instead I used one from my book. Now for my cake:

 

What do you think of the cake? What kind of tips do you like to use?

~Lillyana

Hello every follower! Today I am going to share meringues! Yummy! So, whenever I used to make meringues I used this one recipe and they never turned out the way they were supposed to ( I am not sure why I kept using that recipe ). This time, I finally decided to use a different recipe. And guess what? The meringues turned out perfect! So that why today, I am going to share with you all, this wonderful meringue recipe. 😉 Click to go to the recipe here: THE GREATEST MERINGUE RECIPE. Now that you have seen the recipe, it’s time to show you my meringues.

Thank you for reading!

~Lillyana

 

Hi everyone! Today I am super excited to share the two cupcakes that I have made in the past few weeks.

Here are the pictures:

This first one is a vanilla cupcake, with lime curd filling, and a lime frosting. I got this recipe from an all about cupcakes book.

This one was whipped up quick for a party we had, it doesn’t look as good as it could look, because the frosting was not cooperating. But it was still tasty. This one is a chocolate cupcake with chocolate frosting. And then some Sixlets on top. The cupcakes are both Gf and Df. Except for the curd had some butter in it.

So, I recently made a new blog for sharing pictures. I would love for you to follow if you would like.

~Lillyana

 

Hi everyone! Today I am posting on macrons! Yummy! I made some macrons a few months ago and never got around to posting them, so now, here they are! Click HERE for the recipe. The flavor of these macrons is raspberry white chocolate. And now, for the pictures:

Thanks for reading and please follow!

~Lillyana

Hi everyone! A couple weeks ago I made this geode cake for my Grandmas birthday, it was very fun to make and I am glad I had the experience to make a geode cake! 😀

Here’s some pictures:

~Lillyana

Hey guys!

Today I wanted to share a really good recipe for triple layer mousse cake. Although I haven’t tried this recipe yet, I already know it will be delicious!

Here’s the recipe:

For the bottom layer:

• 6 Tbsp of butter cut into 6 pieces
• 7 ounces of bittersweet chocolate chopped fine
• 4 large eggs
• 1 1/2 tsp vanilla extract
• 1/3 C. light brown sugar
• Pinch of Cream of tartar

Heat the oven to 325 F. Separate eggs. Grease a 9 inch spring-form pan. Melt butter and chocolate in a large heatproof bowl in the microwave. Whisk egg yolks and vanilla; set aside. Whip the egg whites, cream of tartar, ans salt until foamy. Add half of sugar and whip until combined. Add the rest of the sugar and beat until stiff peaks form. Fold egg whites into the chocolate mixture. Carefully transfer the batter to the spring-form pan. bake 13-18 minutes. Transfer to wire rack to cool, DO NOT REMOVE CAKE FROM PAN. Cake will collapse when cooling.

For the middle layer:

• 5 Tbsp  hot water
• 2 Tbsp coco powder
• 7 ounces of bittersweet chocolate chopped fine
• 1 1/2 C. heavy cream, chilled
• 1 Tbsp sugar
• 1/8 tsp salt

Combine hot water and coco in a small bowl; set aside. Melt chocolate in the microwave careful not to burn, let cool. Use a stand mixer or hand mixer to whisk together the heavy cream, salt, and sugar until foamy. Increase speed to high and whip until soft peaks form. Whisk the coco mixture into the chocolate until smooth. fold whipped cream into chocolate. Spoon mousse into spring-form pan over cooled cake. Refrigerate cake for 15 minutes while preparing top layer.

For the top layer:

• 3/4 tsp unflavored gelatin
• 1 Tbsp water
• 6 ounces of white chocolate chips
• 1 1/2 C. heavy cream chilled

In a small bowl sprinkle gelatin over water and let sit for 5 minutes. melt white chocolate in the microwave. Bring a 1/2 C. of heavy cream to simmer in a small saucepan. Remove from heat and add gelatin mixture till fully dissolved. Pour the cream mixture over white chocolate and let sit, covered, for 5 minutes. Whisk mixture gently until smooth, let cool to room temperature stirring occasionally. Will thicken. Whip the rest of heavy cream until foamy. Increase speed and whip until soft peaks form. Fold whipped cream into white chocolate mixture. Spoon the mousse into pan over middle layer. Smooth the top. Return to refrigerator and chill until set, at least 2 hours. Enjoy!

Here’s a pic:

Thanks for reading!

Lillyana