hey yall so i think im experiencing insanity right as im typing this. also i havent been to school this week idc. also i went on this giant rant infront of my father now he "cares about stuff" idk tho.
I BAKED A CAKE
so the way i originally got the inspiration to make a cake involved a giant rant to my father and bringing a cake i made for myself to my fathers and her girlfriends house at 9pm in the rain. yall might hear that story idk if i will make a post about it (prob not cuz im mentally physically spiritually exhausted)
anyways that was the first cake but GUESS WHAT BITCHES, I BAKED A SECOND CAKE TODAY. yes and also guess what? I HAVE THE RECIPE. and also guess what? IT TASTED VERY FUCKING GOOD.
so i will give u the recipe and show yall a few pictures of the cake
RECIPE AT THE END OF THE POST
MUSIC MONDAY(more like friday)
im so excited for this music monday CUZ THERE ARE A LOT OF MUSIC RELATED DISCOVERIES I HAD RECENTLY also more interactive stuff towards yall like whatever.
so first entry
ADDISON
(by addison rae) so this album really resonates with me cuz idk. i love
aquamarine, a generic love song but its clearly inspired by madonna's ray of light with even referencing it in the lyrics, and referencing madonna's vogue dance moves in the music video. love
diet pepsi too, another love song. but my two favorites are
fame is a gun and
high fashion. idk why but they are so good.
APHRODITE & ANGEL IN THE CLUB
2 songs very cunty songs from a relatively small artist thats pretty cool. aphrodite is clearly about beauty (makes me think about lady gaga's venus or the other artpop songs weve talked about but oh dont you dare think this post will lack a bit of gaga) and angel in the club is just pure cuntiness ngl.
ARTPOP (my mix)
so the new spotify update is out and theres this feature that you can now mix songs yay so i decided to mix artpop to my liking into a non-stop version. i added do what u want which was supposed to be on the album but removed due to contreversies and removed another shit song and screwed with the lineup to make transitions as seemless as i could. anyways so i think you can listen to this on phone or even on pc if your spotify is updated and has the mix feature.
thats all for todays post luv yall heres the recipe: preheat the oven to 180 degrees and prepare the cake pan in which you will pour the cake. we needed a pan of about 15 cm, but it doesn’t really matter, the size will only determine the height of the cake. in the picture you can see about how big ours turned out in this pan. put baking paper inside the cake pan, but place a small dot of butter between the baking paper and the pan so that the paper sticks. i repeat, it must go between the pan and the paper, not between the cake and the paper.
3 eggs
3 tablespoons flour
1 flat teaspoon cornstarch (optional)
3 tablespoons sugar
for the 3 tablespoons flour add half a small teaspoon of baking powder. it’s important to use only a very small amount.
the sugar needs to be divided in half: beat the egg yolks with one half until foamy, and the egg whites with the other half. (start with the yolks because they take longer to whip, and meanwhile the whites would collapse.) whip the whites in a clean bowl without any trace of yolk.
then gently fold the yolk mixture into the whites. while doing this, gradually add the flour until incorporated. don’t forget to add a pinch of salt. then pour the batter into the pan and put it into the preheated oven for 30 minutes. we used convection, but if you don’t have that option the cake will still bake. after taking it out of the oven, wait until it cools before cutting it into three layers. it’s important to wait for it to cool, otherwise the cake will turn out bad. don’t worry if it sinks a little or looks wrinkly after baking, that’s normal.
filling cream recipe:
200 ml cold heavy cream (30% fat)
250 g cold mascarpone
3–4 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
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whip the cold heavy cream until semi-stiff.
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in another bowl, mix the mascarpone with the powdered sugar and cocoa until smooth.
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gently fold the whipped cream into the mascarpone-cocoa base. if it’s too soft, chill in the fridge for 15–20 minutes. optional: stabilizer. i used one small packet of dr. oetker whipped cream stabilizer, as recommended for 200–250 ml cream. don’t forget to add a pinch of salt. once it’s ready you can spread it between the layers. this gives you a thick, tasty cocoa cream.
optional buttercream coating:
70 g butter
70 g powdered sugar
i also added one vanilla sugar, but grind it to powder so it won’t be grainy. alternatively, you can add vanilla extract or real vanilla. i used this cream to cover the cake around and on top. if you want a nice cake, cut the top smooth, or try trimming it around – i didn’t do that. (translated by chatgpt sorry if its shit)
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