Mother’s Day, A Portal Cake Will Be Fine!

Mother’s Day, A Portal Cake Will Be Fine!

Mother’s day is past .What have you done for your mother?Buy a gift,or do it yourself.It’s a question.But in my mind ,do it yourself is better.And father’s day is coming soon,just try it.

Portal cake is not as much of a lie as you thought. Its appearance is based on a real kind of cake called black forest cake and the cake itself is mostly chocolate. The recipe contains most of the ingredients rattled off by the blue personality core (with the exception of everything fish-shaped, all types of rhubarb, and anything else with a potential to be disgusting and/or lethal), and is guaranteed to be rich, delicious, and the perfect dessertfor any Portal lover.

1.The night before you make the cake, mix 2/3 cup of cocoa powder with 18 ounces of vanilla frosting. Refrigerate overnight. Save the rest of the vanilla frosting to be used later.

2.Before you make the cake, set the cocoa powder icing, cherries, and chocolate chips to the side. These will not be used until the cake is completely finished.

3.Preheat the oven to 375ºF/190.5ºC. Lightly butter two 9-inch (22.8cm) cake pans.

4.Set out two mixing bowls. In one, combine all remaining dry ingredients, and in the other (the larger one, if they aren’t the same size), combine all remaining liquid ingredients. Mix both bowls thoroughly.

5.Carefully sift the dry ingredients into the bowl of liquid ingredients and stir until it is evenly mixed.

6.Pour half of the batter into one cake pan, and the other half into the other. Put both pans in the oven, and let them cook for at least half an hour, or until a knife or skewer inserted into the middle of both cakes can be removed cleanly.7.

7.When the cakes are done, remove them from the oven and let them cool for at least an hour.

8.Remove one cake from its pan and set it on a plate, flat side up, and cover that flat side with coconut pecan frosting. Then, place the other cake (flat side down) on top. The icing should effectively “glue” the two halves together.

9.Frost the entire cake with the cocoa powder frosting. It will be very stiff, so be warned that this can take some time and effort. To make the process easier (and reduce the risk of accidentally destroying the cake), you can either melt the icing slightly or mix it with a little bit of water to make it easier to work with.Coat the entire cake with chocolate chips by pressing them gently into the frosting toget them to stay.

10.Using the remaining vanilla frosting, dollop 8 evenly spaced circles around the top of the cake.

11.Place a maraschino cherry on top of each dollop.

12.Admire your finished cake, cut, and serve. This cake is very rich, so cut it into very small slices. Enjoy!

Make Delicious Pudding At Home

Make Delicious Pudding At Home

DO you like desserts?Now you can make pudding at home on your own hands.

Just look the ingredients and steps,then you can accomplish it.

Ingredients
•6.5 oz (185 grams) of dates (stoned and chopped)
•11.4 fl oz (325 ml) of water
•1 teaspoon of baking soda
•1.8 oz (50 grams) of butter
•5.8 oz (165 grams) of sugar
•2 eggs
•6.2 oz (175 grams) of self-raising flour
•2 tablespoons of rum
•Ingredients to make a toffee sauce, click for the recipe here
•Chopped hazelnuts for garnish (optional)
Then the steps.

1. Preheat the oven to 350ºF, 180ºC, or on gas mark 4.
2. Heat a pan on medium heat with the dates, water, and baking soda.
◦ Cook and simmer for 4 to 5 minutes and stir occasionally to stop the liquid from overflowing.
3. Blend the butter and sugar in the mixer at a slow pace. Turn the speed pace up to create a good consistent whip. Add one egg to the mixture and whip it in. Stop the mixer and fold in the sides of the bowl. Add the other egg into the mixture and try to get a whipped and creamy consistency.
4. Add the dates mixture and rum to the mixer. Add a little flour at a time and turn up the speed for a creamier mixture. Be sure it is well mixed and not lumpy.
5. Scrape the mixture into the loaf tin.
6. Put the loaf tin in the preheated oven. Bake for 40 to 45 minutes.
7. Make the toffee sauce while you wait for the pudding to be done.
8. Prick a toothpick in the pudding after it’s done baking. If the toothpick comes out clean and dry, then it’s done. If it’s wet or crumbs come out with it, then the pudding may need more time in the oven.
9. Remove the pudding from the loaf tin with care. Tip upside down over a chopping board and
10. Cut individual slices. Cut into generous, chunky slices.
◦ For a neater presentation, cut the slices into two pieces.
11. Serve. Place the individual slices on the serving plate.
◦ Drizzle toffee sauce on top of the pudding.
◦ Sprinkle chopped hazelnuts over the top. This is optional. A sprig of mint and a dollop of cream also make ideal toppings.
12. Enjoy.