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Here’s the recipe for these towers of dreaminess:

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Dark & Dreamy Double Fudge Cupcakes

Yield: 6 jumbo cupcakes *OR* 12 standard cupcakes

Ingredients

    For the cupcakes:
  • 3/4 cup (95 g) all-purpose flour
  • 3/4 cup plus 1 tablespoon (170 g) superfine sugar (or regular granulated sugar, see Sweetapolita's Notes)
  • 1/2 cup (60 g) extra dark OR dark Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) hot coffee OR boiling water
  • 3 tablespoons (45 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 egg, room temperature
  • For the frosting:
  • 1 cup plus 2 tablespoons (255 g) unsalted butter, softened
  • 1 cup (125 g) confectioners' sugar
  • 1/3 cup (40 g) premium dark cocoa powder (I used Guittard Noir)
  • 1/4 cup (60 ml) hot water
  • 1/4 cup (60 ml) sour cream OR plain Greek Yogurt
  • 1 teaspoon pure vanilla extract (I used Nielsen-Massey)
  • Generous pinch of salt
  • 5 ounces (150 g) premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
  • Your favourite sprinkles (I used the Jersey Shore Sprinkle Medley from my shop)
  • You will also need:
  • 1 large pastry bag, disposable or reusable
  • Large plain round pastry tip (I use Ateco #809)

Instructions

    For the cupcakes:
  1. Preheat oven to 360°F (183°C). Line a jumbo muffin tin with the appropriate liners, or a standard cupcake pan with your favourite cupcake liners.
  2. In the large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 1/2 full for jumbo and 2/3 full for standard).
  5. Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 23 minutes for jumbo and 18-20 minutes for standard size. Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
  6. For the frosting:
    If you have a food processor:
  7. Add all of the ingredients, except the melted chocolate, into the food processor, and pulse until everything is incorporated. Add the melted chocolate and pulse until smooth.
  8. If you are using a stand mixer or handheld mixer:
  9. In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
  10. Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
  11. Decorate the cupcakes:
  12. Fit a large (I use 18") pastry bag with a a plain large round tip. Fill the bag with the frosting, push out any excess air, and twist and secure the top of the bag. Do a test dollop of the frosting back into the bowl to check for consistency--if the frosting is too loose, pop the bag into the fridge for a few minutes (not more than a few, or it will firm up too much). Once the frosting has firmed up just slightly, pipe a generous swirl of frosting atop each cupcake and top with your favourite sprinkles.
  13. Keep at room temperature for up to 3 days.
http://sweetapolita.com/2016/02/dark-dreamy-double-fudge-cupcakes/

Sweetapolita’s Notes:

Happy Baking! See you soon!

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And now the (extra) fun part!

Here’s the recipe:

Sprinkle Sandwiches

Yield: 6 double-decker sandwiches

Ingredients

    For the Vanilla Bean Marshmallow Frosting:
  • 4 egg whites
  • 1 cup (200 g) superfine sugar
  • 1 tablespoon light corn syrup
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • For the Chocolate Coating:
  • 8 ounces (240 g) best-quality dark or milk chocolate, chopped or callets
  • 3 tablespoons (45 ml) vegetable oil
  • You will also need:
  • 12 Store-bought ice cream sandwich cookies plus a few extra in case of breakage OR homemade cookies of your choice
  • Sprinkles of your choice
  • Large 18" pastry bag
  • Large plain round pastry tip

Instructions

    Make the Vanilla Bean Marshmallow Frosting:
  1. Wipe the stainless steel bowl and whisk of an electric mixer with a paper towel dampened with lemon juice to eliminate any trace of grease. Put the egg whites, sugar, corn syrup, cream of tartar in the bowl and put it over a saucepan of barely simmering water (be sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130°F (54°C), about 7 minutes depending on the temperature your egg whites were to begin with.
  2. Transfer the bowl to the mixer. Beat the mixture on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to hight and beat until very thick and glossy, about 5 minutes. Add the vanilla bean (or extract) and beat well.
  3. This frosting is best used right away, but it will keep covered at room temperature for up to an hour (once it's piped into the cookies it's fine, but just for ideal spreading/piping consistency).
  4. Assemble the Marshmallow Sprinkle Sandwiches:
  5. Line a baking sheet with wax paper and lay 6 of the cookies inside-up on the wax paper.
  6. Fill a large pastry bag fitted with a large plain round tip (I use Ateco ) with the prepared Marshmallow Frosting and pipe a big dollop on top. Place another cookie, right side up, on top and repeat with another dollop and cookie.
  7. Make the Chocolate Coating:
  8. In a double boiler, or in a microwave-safe bowl, melt the chocolate and oil until smooth, stirring occasionally.
  9. Carefully dip one end of each sandwich in the chocolate coating and lay back down on the wax paper. Sprinkle the chocolate areas with your favourite sprinkles, tossing the sprinkles to cover the sides. Let sit to firm up.
  10. Once the sandwiches are firmed up, you can transfer them to a plate and collect the remaining sprinkles to put back in their bottles.
  11. Best enjoyed right away.
http://sweetapolita.com/2016/02/marshmallow-sprinkle-sandwiches/

Sweetapolita’s Notes:

See you soon, my friends!

 

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Cake!

Banana-Graham S’mores Cake Supreme

Yield: One 6-layer, 8-inch round cake

Ingredients

    For the Banana Cake layers (2 layers):
  • 2 cups (270 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 cup (200 g) superfine sugar (or regular granulated sugar)
  • 1/4 cup (60 g) light brown sugar
  • 2 eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 medium-sized bananas (1 cup), mashed
  • For the Chocolate Cake layer:
  • 3/4 cup (95 g) all-purpose flour
  • 3/4 cup (150 g) superfine sugar
  • 1/3 cup (40 g) dark Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1/3 cup (80 ml) coffee, hot
  • 3 tablespoons (45 ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 egg, room temperature
  • For the Graham Crumble:
  • 1 1/2 cups (150 g/about 20 square crackers) graham crackers, crushed
  • 1/4 cup (57 g) unsalted butter
  • 1 tablespoon brown sugar
  • For the Dark Chocolate Fudge Frosting:
  • 2 1/4 cups (510 g) unsalted butter, softened
  • 1 1/2 cups (190 g) confectioners' sugar
  • 1/2 cup (60 g) premium dark Dutch-process cocoa powder
  • 1/2 cup (120 ml) hot water
  • 1/2 cup (120 ml) sour cream
  • 2 teaspoons pure vanilla extract (I used Nielsen-Massey)
  • Generous pinch of salt
  • 12 ounces (360 g) premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
  • For the Toasted Marshmallow Frosting:
  • 30 large (225 g) white marshmallows
  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 1/2 cups (190 g) confectioners' sugar
  • 2 teaspoons pure vanilla extract or vanilla bean paste (I used Neilsen-Massey Vanilla Bean Paste)
  • Pinch of salt
  • 5 egg whites
  • 1 1/4 cups (250 g) superfine sugar
  • 1 tablespoon light corn syrup (I use Crown White Lily Light Corn Syrup, or in the USA you can use Karo Light Corn Syrup)
  • 1/4 teaspoon cream of tartar
  • For the Marshmallow Frosting (for top of cake):
  • 4 egg whites
  • 1 cup (200 g) superfine sugar
  • 1 tablespoon light corn syrup (see Sweetapolita's Notes)
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract or vanilla bean paste (I use Nielsen-Massey Vanilla Bean Paste)
  • You will also need:
  • 6" pastry comb (I used this one)
  • Large disposable piping bag (I use Ateco 18")
  • Culinary torch (such as this one)
  • Graham crumbs for decorating (optional)
  • Edible gold stars (optional, but I use these)

Instructions

    For the Banana Cake layers:
  1. Preheat oven to 350° F (180°C). Spray two 8-inch round cake pans with cooking spray and line with parchment rounds.
  2. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the butter, oil, sugars and vanilla on medium-high speed until pale and fluffy, about 7 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the lemon juice and vanilla.
  4. Lower the speed to lowest setting and alternate dry ingredients and the buttermilk into creamed mixture, beginning and ending with dry ingredients (dry, wet, dry, wet, dry). Mix until just incorporated and remove bowl from stand mixer. Using a large stainless steel whisk, stir/whisk the mashed banana into the mixture--you can use use some strength and blend well, ensuring all of the ingredients are well mixed. (If you don't have a large stainless whisk, you can fold the banana mixture in using a rubber spatula until incorporated.)
  5. Divide the batter evenly between the two prepared pans. If possible, weigh the batter in each cake pan for accuracy. Smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 25 minutes (this can vary depending on oven, but don't over-bake). Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  6. For the Chocolate Cake layer:
  7. Preheat oven to 350° F (180°C). Spray an 8-inch round cake pan with cooking spray and line bottom with a parchment round.
  8. Into a medium bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  9. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  10. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Pour the batter into prepared cake pan.
  11. Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 20 minutes. Try not to over-bake. Let cake cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely. (Cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.)
  12. For the Graham Crumble:
  13. Preheat the oven to 350°F (180°C). Line a baking sheet with a silicone baking mat or parchment paper.
  14. Put the graham crumbs into a medium-sized mixing bowl. In a small microwaveable container, melt the butter and brown sugar. Pour the melted butter mixture into the bowl with the crumbs and stir until all of the crumbs are moistened (think wet sand), and transfer to the prepared baking sheet in an even layer.
  15. Bake the crumb mixture for 8 minutes, stirring/moving them around a bit halfway through. Place the tray on a wire rack to cool completely. (The crumb mixture will keep in an airtight container or resealable zip-top bag for 3 days).
  16. For the Dark Chocolate Fudge Frosting:
  17. In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
  18. Add the melted chocolate and beat on medium speed until smooth, about 1 minute. (Frosting will keep covered well-sealed with plastic wrap or in an airtight container for up to 2 days or in refrigerator for 5 days.)
  19. For the Toasted Marshmallow Frosting:
  20. Wipe the stainless steel bowl and whisk of an electric mixer with a paper towel dampened with lemon juice to eliminate any trace of grease. Put the egg whites, sugar, corn syrup, cream of tartar in the bowl and put it over a saucepan of barely simmering water (be sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130°F (54°C), 7-9 minutes depending on the temperature your egg whites were to begin with.
  21. Transfer the bowl to the mixer. Beat the mixture on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to hight and beat until very thick and glossy, about 5 minutes. Set aside.
  22. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Arrange the marshmallows on the prepared sheet in a single layer. Broil the marshmallows, watching (very) closely, until they are toasted and sightly charred, about 3 minutes. Remove the baking sheet from the oven and, using tongs, carefully turn the marshmallows over. Return the sheet to the oven and broil for 1 to 2 minutes more. Remove the sheet from the oven and let cool.
  23. Spray the inside of your food processor lightly with cooking spray. Transfer the cooled marshmallows into the food processor (you may need a greased rubber spatula--some marshmallow brands become much gooier than others).
  24. In another bowl for your mixer (if you don't have another bowl, you can either use a hand mixer for this step, or transfer your marshmallow frosting to another bowl), beat the butter on medium speed until light and fluffy, about 6 minutes. Reduce the speed to lowest setting and gradually add the confectioners' sugar, vanilla and salt. Increase the speed to medium-high and beat until fluffy, about 3 minutes.
  25. Transfer the buttercream mixture to the food processor (just put right on top of marshmallows). Pulse a few times until the marshmallows are dispersed but there are still pieces of toasted marshmallow remaining. Transfer the mixture back to the mixer bowl and add the prepared egg whites/marshmallow frosting mixture. Beat on low speed until combined, but don't over-beat, as it will deflate some of the gloriously puffy marshmallow frosting. Frosting will keep covered at room temperature for up to 1 day (for ideal spreading consistency).
  26. Wipe the stainless steel bowl and whisk of an electric mixer with a paper towel dampened with lemon juice to eliminate any trace of grease. Put the egg whites, sugar, corn syrup, cream of tartar in the bowl and put it over a saucepan of barely simmering water (be sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130°F (54°C), 7-9 minutes depending on the temperature your egg whites were to begin with.
  27. Transfer the bowl to the mixer. Beat the mixture on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to hight and beat until very thick and glossy, about 5 minutes. Add the vanilla and beat well.
  28. This frosting is best used right away, but it will keep covered at room temperature for up to an hour (once it's on the cake it's fine, but just for ideal spreading/piping consistency).
  29. Assembly of the Banana-Graham S'mores Cake Supreme:
  30. Cut each of your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 thin layers. Put a nonslip square on a turntable (if using), followed by a large piece of wax paper, topped with another nonslip square smaller than your cake. Place a thin 8-inch round cake board or larger cake plate on the turntable and place the first banana cake layer on top. Spread about 1/2 cup of the fudge frosting on top (just a very thin layer). Sprinkle the layer of frosting with one-fourth of the graham crumble. Spread one-fourth of the toasted marshmallow frosting on top of the crumble. Place a chocolate cake layer on top (cut side up). Spread one-fourth of the toasted marshmallow frosting on top, followed by another fourth of the crumble. Place another banana cake layer on top and spread another thin layer of the fudge frosting, followed by one-fourth of crumble and then another fourth of the toasted marshmallow frosting. Place another banana cake layer on top and spread a thick layer of only the fudge frosting. Place the second chocolate layer on top and spread a thin layer of the fudge frosting on top, followed by the remaining crumble and remaining toasted marshmallow frosting. Place the final banana cake layer on top, face down. If your cake feels stable, you can go ahead and cover the cake in a thin layer of the fudge frosting (crumb coat). If it feels wobbly, cover the cake with plastic wrap and use your hands to press everything into place, then chill until firm, about 30 minutes, and then do the crumb coat (you will then want to chill the cake again until the crumb coat firms up, about another 30 minutes).
  31. Remove the cake from the refrigerator again and cover with a thick, even layer of frosting. With the cake on the turntable, hold a pastry comb against the side of the cake with one hand and rotate the turntable once all the way around, in a fluid motion. (If you aren't pleased with the way it looks, you can apply more frosting and repeat.)
  32. Make your Marshmallow Frosting for the top of the cake.
  33. Cut about 2" off of the tip of a disposable pastry bag (with no pastry tip) and pipe some marshmallow "poofs" on the top of the cake by holding the bag, tip-down, directly above the spot you want the poof, squeeze the bag gently for a few seconds and then release and lift up and away. Repeat all over the top of the cake.
  34. Adorn the bottom perimeter of the cake (and any open areas on the top of the cake) with a few handfuls of graham crumbs, followed by some edible gold stars. The cake will keep at room temperature for up to 2 days, refrigerated for up to 3 days. Best enjoyed at room temperature.
  35. Hooray! We did it! Damn, we're good at this. xo
http://sweetapolita.com/2016/02/banana-graham-smores-cake-supreme/

Sweetapolita’s Notes:

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Hello, hello, from the land of cake!

Rosie, Rosie, Rosie . . . more chocolate frosting? And how many birthday cakes does a baker need?

Okay, let’s make this cake . . .

Buttermilk Birthday Cake with Malted Chocolate Frosting

Serving Size: One 8-inch round, 3-layer cake

Ingredients

    For the Best-Ever Buttermilk Cake layers:
  • 3 cups (345 g) cake flour
  • 2 cups (410 g) superfine sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons (200 g) cold unsalted butter, cut into pieces
  • 2 tablespoons (30 ml) vegetable oil
  • 1 1/4 cups (300 ml) buttermilk, room temperature
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 5 large eggs, room temperature
  • For the Malted Chocolate Frosting:
  • 2 1/4 cups (510 g) unsalted butter, room temperature
  • 4 cups (500 g) confectioners' sugar
  • 1/2 cup Ovaltine or malted milk powder
  • 1/3 cup (80 ml) whipping cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/4 cup (60 ml) sour cream or plain Greek yogurt
  • 9 ounces (265 g) premium dark chocolate, chopped or callets
  • White nonpareils for decorating, optional
  • You will also need:
  • Large pastry bag
  • Decorating tip Ateco #887

Instructions

    For the Best-Ever Buttermilk Cake layers:
  1. Preheat the oven to 350° F. Spray the bottoms of three 8-inch round cake pans and line with parchment rounds. Set aside.
  2. In a large measuring cup with a spout, lightly whisk the eggs, 1/4 cup of the buttermilk and the vanilla bean paste. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. Add the vegetable oil and continue mixing on low speed until all of the butter and oil have been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
  4. Add the remaining buttermilk to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated.
  5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--each layer should weight about 475g). Place two of the cake pans on the middle rack and bake until a toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 10 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
  6. For the Malted Chocolate Cloud Frosting:
  7. Put all of the ingredients, except the melted chocolate, in a food processor, and pulse until smooth, about 1 minute. Add the melted chocolate and pulse again until glossy and smooth. If the frosting is too soft, you can refrigerate the frosting until it thickens slightly, about 15 minutes, but it should be ideal spreading consistency after pulsing.
  8. Assembly of the Buttermilk Birthday Cake:
  9. Put a dollop of frosting on an 8-inch thin cake board (or cake plate) or 10-inch scalloped cake board.
  10. Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with a thin layer of frosting to seal in the crumbs (crumb coat) and then refrigerate the cake until the frosting has firmed up slightly, about 30 minutes Repeat with a thicker layer of frosting, this time working to achieve a smooth finish.
  11. To pipe the large swirl border:
  12. Fit a large pastry bag with a large closed star tip, such as Ateco #887, and fill about 2/3 full with frosting. Hold the pastry bag tip directly above the cake (I like to stand on a stool when I do this, so I can better see the top of the cake). Begin anywhere on the perimeter and gently apply enough even pressure to the pastry bag to keep the frosting flowing easily but slowly--as soon as the frosting begins to touch the cake, pipe one full tight circle, creating a rosette-style pattern, and drag the frosting to the right in one fluid motion and release pressure. Lift tip away from cake. Beginning just overtop of where you left off, repeat. Do this around the entire perimeter of the cake. Repeat this technique over your existing border for an extra swirly finish.
  13. Top the border and sides of cake with a some white nonpareils (for the sides, I "toss" small pinches of the nonpareils at the bottom of the cake and they bounce up). The cake will keep refrigerated for up to 3 days--best served at room temperature.
http://sweetapolita.com/2016/01/buttermilk-birthday-cake-with-malted-chocolate-frosting/

Sweetapolita’s Notes: 

See you soon with more cakey-ness!

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Before I go, guys, can we talk?

Dark & Dreamy Chocolate Fudge Layer Cake

Serving Size: One 8-inch round, 3-layer cake

Ingredients

    For the Midnight Cake Layers:
  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar (regular granulated sugar will work as well)
  • 1 cup (120 g) "black" unsweetened cocoa powder (I used Guittard Noir)
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract (I used Nielsen-Massey)
  • 3 eggs, room temperature
  • For the Dark Fudge Frosting:
  • 2 1/4 cups (510 g) unsalted butter, softened
  • 1 1/2 cups (180 g) confectioners' sugar
  • 3/4 cup (90 g) premium dark (preferably black) cocoa powder (I used Guittard Noir)
  • 1/2 cup (120 ml) hot water
  • 1/2 cup (120 ml) sour cream
  • 1 1/2 teaspoons pure vanilla extract (I used Nielsen-Massey)
  • Generous pinch of salt
  • 10 ounces (290 g) premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
  • Handful of your favourite sprinkles (I used a mix of these sequins, these nonpareils and these edible silver stars)
  • You will also need:
  • 6" pastry comb (I used this one)
  • 1 large pastry bag, disposable or reusable
  • Large plain round pastry tip (I use Ateco #809)

Instructions

    For the Midnight Cake Layers:
  1. Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
  2. In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 630 grams.
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. For the Dark Fudge Frosting:
  7. In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
  8. Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
  9. Assembly of the Dark & Dreamy Chocolate Fudge Layer Cake:
  10. Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place, if necessary. Refrigerate the cake until firm, about 20 minutes.
  11. Remove the cake from the refrigerator and place on a turntable, if using. Frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Remove the cake from the refrigerator again and cover with a thick, even layer of frosting. With the cake on the turntable, hold a pastry comb against the side of the cake with one hand and rotate the turntable once all the way around, in a fluid motion. (If you aren't pleased with the way it looks, you can apply more frosting and repeat.)
  12. Fill a pastry bag fitted with a large plain round tip with the remaining frosting and pipe some buttercream "poofs" around the top perimeter of the cake by holding the bag, tip-down, directly above the spot you want the poof, squeeze the bag gently for about 2 seconds and then release and lift up and away. Repeat all of the way around the top of the cake.
  13. Adorn the bottom perimeter of the cake with your favourite sprinkles, if desired (but it's always desired, no?). I find it easiest to literally toss the sprinkles onto the cake, and they will stick. The cake will keep at room temperature for up to 2 days, refrigerated for up to 3 days. Best enjoyed at room temperature.
http://sweetapolita.com/2016/01/dark-dreamy-chocolate-fudge-layer-cake/

Sweetapolita’s Notes:

See you soon with more cake, my friends!

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And here are few of my current favourites in the shop:

Black Tie Twinkle Sprinkle Medley: It’s all in the name–there’s no getting around the fact that this one is full on fancy and black-tie worthy. From weddings and proms to New Year’s Eve and sweet 16s, this one is a fanciful celebration in sprinkle form. 

Holy sprinklage!

Now let’s talk about some important holiday shop details:

HERE IS THE HOLIDAY SPRINKLE 411!

See you soon! 

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Hello, hello from a land far, far away! I bring cake . . .

Love those twinkles! And purples and blues together give me goosebumps–truly stunning, right?

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And if you have a thing for purple sprinkles, you might love these medleys:

Icy Dreams Twinkle Sprinkle Medley by Sweetapolita

Icy Dreams Twinkle Sprinkle Medley

Cotton Candy Sprinkle Medley by Sweetapolita

Cotton Candy Sprinkle Medley

Princess Rainbow Twinkle Sprinkle Medley by Sweetapolita

Princess Rainbow Twinkle Sprinkle Medley

Now let’s sprinkle our way to this Galaxy Cake!

Galaxy Layer Cake

Yield: One 3-layer, 8-inch round cake

Serving Size: 10-12

Ingredients

  • 3 cups (345 g) cake flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon Dutch-process dark cocoa powder
  • 3/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 2 cups (410 g) superfine sugar (see Notes)
  • 1/2 cup (120 ml) vegetable oil
  • 2 tablespoons Red Velvet Bakery Emulsion (see Notes)
  • 2 teaspoons AmeriColor Soft Paste Gel Color in Super Black
  • 3 large eggs, room temperature
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons distilled white vinegar
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 1 1/2 cups (190 g) confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure lemon juice
  • Pinch of salt
  • 1 (8oz/250 g) package cream cheese, softened and cut into cubes
  • 2 cups (about 1 pint) fresh blackberries, washed and dried
  • 1 1/2 cups (345 g) unsalted butter, room temperature
  • Pinch of salt
  • (615 g) confectioners' sugar
  • 3/4 cup (180 ml) heavy cream (whipping cream)
  • 2 teaspoons vanilla bean paste OR pure vanilla extract
  • Few drops of each AmeriColor Soft Gel Paste Color in Electric Purple and Regal Purple
  • 1 8oz bottle (1 cup) Sweetapolita Galaxy Twinkle Sprinkle Medley OR sprinkles of your choice
  • You will also need:
  • 1 large pastry bag, disposable or reusable
  • Large plain round pastry tip (I use Ateco #809)

Instructions

    For the Black Velvet Cake:
  1. Preheat the oven to 350°F (180°C). Grease the bottom of three 8 x 2-inch round cake pans and line with parchment.
  2. In a large bowl, sift together the flour, baking powder, cocoa powder and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, oil, emulsion and black color on medium speed until very light and fluffy, 5-7 minutes. Add the eggs one at a time, mixing for 20 seconds and scraping the sides of the bowl with a rubber spatula after each addition. Reduce the mixer speed to low and add one-third of the flour mixture until just combined. Repeat until all of the flour mixture and buttermilk have been added. Gently whisk the mixture until smooth.
  4. In a small bowl, combine the baking soda and vinegar, and quickly whisk it into the batter. Divide the batter even among the prepared pans. (If using a scale, each pan should contain about 450 g of batter).
  5. Bake two pans in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to 25 minutes. Repeat with the final layer. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the papers and let cool completely. The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.
  6. For the Cream Cheese Filling:
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the confectioners' sugar, vanilla, lemon juice and salt; decrease the speed to low and beat for 1 minute.
  8. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low, add the cream cheese and beat until smooth, about 1 minute. (Try not to over-beat at this stage, as the cream cheese will cause the frosting to become very thin.) The frosting will keep covered at room temperature for up to 6 hours, and then refrigerated in an airtight container for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften.
  9. For the Vanilla Bean Bakery Frosting:
  10. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very pale and creamy, 8 minutes. Reduce the speed to low, and gradually add the confectioners' sugar, heavy cream and vanilla bean paste. Beat for 1 minute.
  11. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. Add a few drops of each AmeriColor Regal Purple and Electric Purple until desired shade is achieved. Frosting with keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable.
  12. Assembly of the Galaxy Layer Cake:
  13. Put your first cake layer top-up on an 8" round cake board or 10" plate, and spread half of the Cream Cheese filling evenly across the layer. Place one half of the blackberries atop the filling and gently press down to secure. Put the second cake layer (top-up) on top and repeat with another layer of filling and berries. Put the final cake layer top-down. Make sure that your layers are straight and lined up with the ones below. Wrap the cake in plastic wrap and chill for at least 15 minutes.
  14. Remove the cake from the fridge and, using a turntable, if possible, frost entire outside of cake with a thin layer of the purple frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 30 minutes.
  15. Remove the cake from the fridge and return it to the turntable. Cover the cake with a thick, even and smooth layer of the frosting using an offset spatula, reserving about 1 1/2 cups of frosting for the piped top border. Return the cake to the fridge and chill for another 20-30 minutes.
  16. You will want the frosting for the buttercream "poof" border to be very soft, in order to achieve the appealing peaks. Warm frosting in a small heatproof bowl for about 8-10 seconds, and stir. Fill a pastry bag fitted with a large plain round tip with the softened frosting and pipe some buttercream "poofs" around the top perimeter of the cake.
  17. Pour your sprinkles into a medium bowl and gently press sprinkles onto the bottom third of the cake, all the way around, letting the excess fall back into the bowl. Return the cake to the fridge until the buttercream poofs are very firm, about 30 minutes. Pour more sprinkles atop the flat exposed surface of the top of the cake. Cake will keep covered at room temperature for up to 1 day, or chilled for up to 3 days. Serve at room temperature.

Notes

http://sweetapolita.com/2015/10/galaxy-layer-cake/

Sweetapolita’s Notes:

See you soon, friends!

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What sprinkle dreams are made of, really. :)

Wishing you so much luck! Giveaway is open WORLDWIDE.

See you soon!

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Hello friends!

Straight Out of the Box Impression:

rootbeerfloat581

chocolate root beer float cake from The Sweetapolita Bakebook

Here are some of my observations:

A Few More Tidbits about the Scraper Mixer Pro: 

Good luck! 

See you soon with some serious cake!

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Sprinkles from The Sweetapolita Bakebook

{image from The Sweetapolita Bakebook}

Sprinkles, sprinkles, everywhere!

Carousel Sprinkle Medley by Sweetapolita on Etsy

Carousel Sprinkle Medley

Carousel Sprinkle Medley (sweetapolita.etsy.com)

Carousel Sprinkle Medley

Here are a few of the medleys in my shop right now:

Mermaid Magic Sprinkle Medley (sweetapolita.etsy.com)

Mermaid Magic Sprinkle Medley

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Mermaid Magic Sprinkle Medley (sweetapolita.etsy.com)

Mermaid Magic Sprinkle Medley

Happy Unicorn Sprinkle Medley (sweetapolita.etsy.com)

Happy Unicorn Sprinkle Medley

Happy Unicorn Sprinkle Medley (sweetapolita.etsy.com)

Happy Unicorn Sprinkle Medley

Confetti, nonpareils and jimmies . . . oh my!

Barbies & Bubblegum Sprinkle Medley (sweetapolita.etsy.com)

Barbies & Bubblegum Sprinkle Medley

Barbies & Bubblegum Sprinkle Medley (sweetapolita.etsy.com)

Barbies & Bubblegum Sprinkle Medley

Violet Dreams Sprinkle Medley (sweetapolita.etsy.com)

Violet Dreams Sprinkle Medley

Violet Dreams Sprinkle Medley (sweetapolita.etsy.com)

Violet Dreams Sprinkle Medley

Pastel Confetti Sprinkles (sweetapolita.etsy.com)

Pastel Confetti Sprinkles

Pastel Confetti Sprinkles (sweetapolita.etsy.com)

Pastel Confetti Sprinkles

What is your favourite sprinkle?

See you soon with more frosting and sprinkles!

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So let’s make this cake, shall we?

Watercolor Buttercream Party Cake

Ingredients

  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) dark unsweetened cocoa powder (see Notes)
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee (if you can't use coffee, substitute with very hot water)
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature
  • For the frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup vegetable shortening (see Notes)
  • Pinch of salt
  • 5 cups (620 g) confectioners' sugar
  • 2/3 cup (160 ml) heavy cream
  • 1 tablespoon warm water
  • 2 teaspoons vanilla bean paste (see Notes)
  • Bright pink food colouring (see Notes)
  • Edible gold leaf, optional (see Notes)
  • Pink sprinkles, optional

Instructions

    For the cake layers:
  1. Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 580 grams.
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. For the frosting:
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes.
  8. Reduce the speed to the lowest setting and gradually add the confectioners' sugar, heavy cream, vanilla bean paste and water. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
  9. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."
  10. Assembly of the Watercolor Buttercream Party Cake:
  11. Transfer about 3 cups of the frosting to another bowl and tint medium pink--this will be for your cake filling and the pink on the outside of the cake. Put a smudge of frosting in the center of an 8-inch round cake board (or cake plate) or 10-inch scalloped cake board.
  12. Put your first cake layer top-up on the cake board or plate, and spread about 1 1/4 cups of the pink frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Make sure that your layers are straight and lined up with the ones below.
  13. Using a turntable, if possible, frost entire outside of cake with a thin layer of the untinted frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 30 minutes. Meanwhile, tint the remaining pink frosting (there should be about 1/2 cup) a very bright pink.
  14. Remove the cake from the refrigerator and return it to the turntable. Using a medium straight palette knife (metal spatula), spread small patches of the bright pink frosting around the cake (a few inches here and there). Cover the rest of the cake with the untinted frosting as usual. Using your palette knife again, smooth the frosting around the cake, which will blend the bright pink just enough to create a "watercolor" effect. To reveal more pink, gently go over those areas again until you achieve the desired look.
  15. Fill a pastry bag fitted with a large plain round tip with the remaining frosting and pipe some buttercream "poofs" on the top. Sprinkle the top of the cake with a handful of pink and gold sprinkles. If adding gold leaf onto the cake, return the cake to the fridge to set, about 30 minutes before gently pressing random patches of the gold onto the cake. Cake will keep covered at room temperature for up to 1 day, or chilled for up to 3 days. Serve at room temperature.
http://sweetapolita.com/2015/06/watercolor-buttercream-party-cake/

Sweetapolita’s Notes:

See you soon with more cake and sprinkles!

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Pink Angel Food Cake

Yield: One 10-inch round cake

Ingredients

    For the cake:
  • 1 cup plus 3 tablespoons (140 g) cake flour
  • 1 cup plus 3 tablespoons (150 g) confectioners' sugar
  • 1/2 teaspoon salt
  • 2 cups (13-14 egg whites), room temperature (left out about 1 hour)
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup plus 2 tablespoons (180 g) superfine sugar (see Sweetapolita's Notes)
  • 1/2 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1/8 teaspoon almond extract
  • Few drops pink soft gel paste food color (see Notes)
  • For the pink marshmallow frosting:
  • 6 egg whites (180 g)
  • 1 3/4 cups plus 2 tablespoons (390 g) granulated sugar
  • 2 tablespoons (45 g) light corn syrup
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • Few drops pink soft gel paste food color (see Notes)
  • Rainbow nonpareils, optional

Instructions

    Make the pink angel food cake:
  1. Arrange oven rack to the lower third of the oven. Preheat the oven to 350°F (180°C). Sift the cake flour, confectioners' sugar and salt together 4 times. Set aside.
  2. Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add the egg whites and beat on the lowest speed until they start to become frothy, about 30 seconds. Stop the mixer and sprinkle the cream of tartar over the egg whites. Beat on medium speed until the egg whites thicken just slightly and you can see swirl lines in the mixture from the whisk (very soft peaks), about 1 minute. Add the superfine sugar 1 tablespoon at a time and beat until the egg whites thicken and reach soft/medium, droopy (not stiff) peaks, 1-2 minutes. Beat in the vanilla and almond extract, and a few drops of the food colouring, if using.
  3. Remove the bowl from the mixer. Sift the dry ingredients 1/4 at a time on top of the meringue and fold gently but thoroughly with a rubber spatula. Gently transfer the batter to an ungreased 10" angel food cake pan and smooth the top with a small offset spatula. Bake on the lower rack of the oven until the top of the cake springs back when touched lightly, and when a skewer inserted into the cake comes out clean, about 35 minutes. Don't check the cake before 35 minutes, or you could deflate your cake, but also try not to over-bake.
  4. Remove the cake from the oven and invert the whole pan onto a wire rack so it cools upside down. Let cool for one hour and then loosen sides around the center and outside of the cake using a thin metal spatula or knife. Gently coax the cake out of the pan onto the wire rack and let cool completely.
  5. Make the marshmallow frosting:
  6. Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites, sugar, corn syrup, cream of tartar and salt and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 130°F (54°C) on a candy thermometer.
  7. Return the bowl to the stand mixer and beat on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to high and beat until it is very thick and glossy, about 5 minutes. Add vanilla and food colour, if using, and beat to combine. Best used right away (for best texture to apply frosting to the cake--after that it's best enjoyed up to 1-2 days at room temperature).
  8. Frost the cake:
  9. Place the cake wide end down onto a cake plate, board or pedestal. Pile the frosting on top of the cake and use a metal spatula to spread the frosting from the top down. Create swirls using the back of a spoon and sprinkle with rainbow nonpareils). Slice cake using a serrated knife in a gentle sawing motion. Cake keeps at room temperature for up to 2 days. Best enjoyed day 1 (the cake stays very moist for days, but marshmallow frosting is best enjoyed sooner than later).
http://sweetapolita.com/2015/05/perfectly-pink-angel-food-cake/

Sweetapolita’s Notes:

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Hi friends!

This week I made this rather decadent cake, and let me tell you it’s a crowd-pleaser . . .

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Now let’s make this Midnight Cookies & Cream Cake, shall we?

6-layer Midnight Cookies & Cream Cake

Yield: One 6-layer, 8-inch round cake

Ingredients

    For the Midnight Cake Layers:
  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) "black" unsweetened cocoa powder (see Notes)
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature
  • For the Cookies & Cream Filling/Pink Frosting:
  • 2 3/4 cups (625 g) unsalted butter, room temperature
  • 2/3 cup (130 g) high-ratio shortening (see Notes)
  • 1/4 teaspoon salt
  • 10 cups (1 kg plus 250 g) confectioners' sugar, sifted
  • 1 1/3 cups (320 ml) heavy cream
  • 1 tablespoon pure vanilla extract OR vanilla bean paste
  • 2 tablespoons water, plus more if needed
  • 1/4 cup (60 g) cream cheese, room temperature
  • Gel food color in fuschia (see Notes)
  • 16 oreos, semi-crushed for the filling, plus more whole oreos for decorating (at least 8)
  • 1/3 cup (50 g) rainbow jimmies
  • For the Shiny Chocolate Glaze:
  • 5 ounces (150 g) semi-sweet best-quality chocolate, chopped or chips
  • 3/4 cup (170 g) unsalted butter, cut into cubes
  • 1 tablespoon corn syrup
  • Pinch of salt

Instructions

    For the Midnight Cake Layers:
  1. Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
  2. In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 630 grams.
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. For the Cookies & Cream Filling/Pink Frosting:
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes.
  8. Reduce the speed to the lowest setting and gradually add the confectioners' sugar, heavy cream, vanilla bean paste and water. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. Beat in the cream cheese until combined, about 30 seconds.
  9. Transfer about 5 cups of the frosting to a medium bowl and tint it pink using soft gel paste color. Set aside. Add the semi-crushed Oreos (reserve about 1/4 cup of the crumbs to press into the bottom border of cake, if desired) to the remaining frosting and beat on medium speed until incorporated, about 30 seconds.
  10. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."
  11. For the Shiny Chocolate Glaze:
  12. In a small microwave-safe bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. (You can also melt in a heatproof bowl set over a pot of simmering water.) Let cool until it thickens slightly, about 15 minutes. Store for up to 1 week in an airtight container in refrigerator, and warm in microwave when ready to use.
  13. Assembly of the Midnight Cookies & Cream Cake:
  14. Cut each of your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 thin layers. Put a nonslip square on a turntable (if using), followed by a large piece of wax paper, topped with another nonslip square smaller than your cake. Place a thin 8-inch round cake board or larger cake plate on the turntable and place the first chocolate cake layer on top. Spread about 1 cup of the cookies and cream frosting on top. Repeat until you come to the final cake layer, which you will place face down. Cover the cake in a thin "coat" of pink frosting, and chill the cake for 30 minutes.
  15. Fill a pastry bag fitted with a large star tip (I used #869) about one-third full with the pink frosting and set aside (this is for the top of the cake).
  16. Stir the rainbow jimmies into the remaining pink frosting. Remove the cake from the fridge and cover in another thick, smooth layer of pink sprinkled frosting. Chill the cake for about 15 minutes.
  17. When the chocolate glaze in no longer warm, pour on top of the cake and gently spread with a small offset palette knife, pushing some over the sides. Return the cake to the refrigerator until the glaze sets, about 10 minutes.
  18. Use a sharp knife to cut 8 Oreos in half. Pipe 16 "stars" evenly spaced around the perimeter of the cake top and place an Oreo half on each star. Press remaining cookie crumbs around the bottom of the cake, if desired.
  19. Hooray! You did it!
  20. Cake will keep at room temperature for up to 3 days.
http://sweetapolita.com/2015/05/midnight-cookies-cream-cake/

Sweetapolita’s Notes:

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Hello, hello from the land of vanilla cake and sprinkles!

Pastel Vanilla Birthday Cake

Yield: one 3-layer, 8-inch round cake

Ingredients

    For the Super White Cake layers:
  • 3 1/4 cups (375 g) cake flour, sifted
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 1/4 cups (450 g) superfine sugar
  • 3/4 cup (170 g) cold unsalted butter, cut into pieces
  • 1 1/2 cups (360 ml) milk, room temperature
  • 2 teaspoons Princess Cake & Cookie Bakery Emulsion
  • 1 teaspoon fresh lemon juice
  • 7 large egg whites, room temperature
  • For the Vanilla Bakery Frosting:
  • 2 cups (454 g) unsalted butter, room temperature
  • 1/2 cup (100 g) high-ratio shortening (see Tip)
  • Pinch of salt
  • 7 1/2 cups (820 g) confectioners' sugar, sifted
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon pure almond extract (or almond bakery emulsion)
  • Few tablespoons water, if needed
  • AmeriColor gel paste food colors in Soft Pink and Turquoise
  • 1/3 cup (50 g) confetti quins
  • 1 cup (150 g) rainbow jimmies
  • For the Eggless Sugar Cookie Dough
  • 1 cup (125 g) all-purpose flour
  • ¼ teaspoon salt
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 1/3 cup (70 g) superfine sugar
  • 3/4 teaspoons pure vanilla extract or Princess Bakery Emulsion
  • 1 tablespoon milk
  • Tools:
  • Nonslip squares
  • Cake-decorating turntable (optional)
  • 8-inch round thin cake board (optional)
  • Offset palette knife
  • Pastry bag
  • Decorating tip #1M

Instructions

    For the Super White Cake layers:
  1. Preheat oven to 350°F (180°C). Grease the bottoms of three 8 x 2-inchround cake pans and line with parchment. Line two oven-safe ramekins with cupcake liners.
  2. Into the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, and salt. Add the sugar. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated, about 3 minutes. The mixture should have a fine crumbly, cornmeal-like texture.
  3. In a medium measuring cup with a spout, combine half the milk, the emulsion and lemon juice. In a separate measuring cup, gently whisk the egg whites and remaining milk.
  4. Increase the mixer speed to medium-low and gradually add the emulsion mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Reduce the mixer speed to low and gradually add the egg white mixture. Beat for 2 minutes, occasionally stopping to scrape the sides and bottom of the bowl. Fold the batter once or twice to ensure everything has been incorporated. Fill each of the prepared ramekins two-thirds full with batter, and tint one bright pink and one bright turquoise. Divide the remaining batter evenly amount the prepared pans.
  5. Baker the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to 22 minutes. Repeat with the final layer (bake the ramekins along with this layer for 20 minutes). Remove the cupcakes from the pan immediately and let cool on wire rack. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely.
  6. The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.
  7. For the Vanilla Bakery Frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes. Gradually add the confectioners' sugar, heavy cream, vanilla, and almond extract.
  9. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
  10. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."
  11. For the Eggless Sugar Cookie Dough:
  12. In a small bowl, whisk together the flour and salt.
  13. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until it becomes a pale paste, 2 minutes. Add the vanilla and beat well. Add the milk and beat until incorporated, about 30 seconds. Reduce the mixer speed to the lowest setting, and gradually add the flour mixture, beating until just incorporated. Wrap the dough with plastic wrap and chill for at least 30 minutes.
  14. The dough will keep in a plastic zip-top bag in refrigerator for up to 1 week, or in the freezer for up to 3 months.
  15. Assembly of the Pastel Vanilla Birthday Cake:
  16. Using a serrated knife, trim any golden crust off the top or sides of the cake layers. Put a nonslip square on your turntable (if using), followed by a piece of wax paper, and another small nonslip square (smaller than your cake board). Place a cake board or plate on top. Put one of the cake layers, top-up, on the cake board and brush away any stray crumbs using a dry pastry brush.
  17. Transfer 2 cups of bakery frosting to a medium bowl. Fold in ½ cup confetti quins, ½ cup rainbow jimmies, and half of the cookie dough in pieces (freeze the remaining dough and reserve for another use). Using an offset palette knife, spread about 1 cup of the frosting mixture on top of the first layer. Break about one-third of each the pink and turquoise cupcakes into pieces and press into the frosting. Repeat until you come to the final layer, which you will place top-down. Press the top of the cake down gently with your hand to secure the layers.
  18. Frost the entire cake with a thin layer of the untinted frosting. Chill the cake for 15 minutes. Tint about 1½ cups of the frosting bright pink using Soft Pink gel paste color. Tint the remaining frosting pastel turquoise using a few drops of Turquoise gel paste color. Fold in about ¾ cup rainbow jimmies into the turquoise frosting and frost the entire cake. Fill a pastry bag fitted with decorating tip #1M two-thirds full with the pink frosting and pipe a border around the top and bottom perimeter of the cake: hold the pastry bag above the cake at a 45-degree angle to the right, squeeze until you have a shell, drag just to the right, and release (don’t lift the bag). Repeat all the way around. Try counting the same number of seconds with each squeeze for accuracy. Pipe the same border around the bottom of the cake.
  19. The cake will keep at cool room temperature for up to 3 days.
http://sweetapolita.com/2015/05/pastel-vanilla-birthday-cake/

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