@sk.mobile09444066629: #fyppppppppppppppppppppppp #fpy #fpyシ #on4t #တောင်ဒဂုံစကန်းဆိုင်

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Tuesday 23 September 2025 07:39:54 GMT

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Lwin Moe Naing :

😂😂😂😂😂😂😂😂😂

2025-09-23 13:17:14

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Lwin Moe Naing :

😁😁😁😳😳😳🥰🥰🥰

2025-09-23 13:17:11

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တောင်ဒဂုံ Moe Lay :

🥰🥰🥰

2025-09-23 10:22:39

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The perfect birthday cake 🎂 Sponge cake: 7 eggs 180 flour 150 g sugar 50 ml vegetable oil 1 tbsp vanilla extract Instructions: 1. Whisk upp eggs and sugar on high speed for around 8-10 minutes till foamy. 2. Add in the oil and vanilla and whisk for another 1/2 minute just till incooporated. 3. Fold in half of the dry ingrediens. 4. Pour the batter into 2 x 22 cm cakeforms and bake at 185 °C fan for 35-40 min. (a toothpick should come out with wet crumbs, when done) Buttercream: 400 butter - room temp 300 g icing sugar 1 tbsp Vanilla essence 1. Whisk up all the ingredients on medium to high speed for 12 min. until fluffy. Vanilla Custard: 500 ml milk 3 eggs + 1 eggyolk 1 tbsp vanilla paste 40 g cornstarch 100 g sugar Instructions 1. Combine milk, eggs, sugar and vanilla in a saucepan and bring to a simmer on high heat. Remember to whisk non stop! 2. Add some of the mixture to another bowl and add the cornstarch. 3. Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickned. Let it cool down before using! Assembling the cake: (+ 1 jar of your fave raspberry marmelade) 1. Cut the cakes in half so you have 4 cake layers. 2. Add a tiny bit of buttercream to the cakeplate, add the first cake layer, create a circle around the edge with custard and soak the layer with the marmelade using a spoon, before adding the marmelade follwowed by 1/3 of the custard filling. 3. Repeat 2x times before coating the whole cake with the remaining buttercream and decorate! 4. Let it sit in the fridge overnight before serving. This is a must! #raspberry #birthdaycake #baking #pastry #sweettooth #buttercream #berries #custard #bakery

The perfect birthday cake 🎂 Sponge cake: 7 eggs 180 flour 150 g sugar 50 ml vegetable oil 1 tbsp vanilla extract Instructions: 1. Whisk upp eggs and sugar on high speed for around 8-10 minutes till foamy. 2. Add in the oil and vanilla and whisk for another 1/2 minute just till incooporated. 3. Fold in half of the dry ingrediens. 4. Pour the batter into 2 x 22 cm cakeforms and bake at 185 °C fan for 35-40 min. (a toothpick should come out with wet crumbs, when done) Buttercream: 400 butter - room temp 300 g icing sugar 1 tbsp Vanilla essence 1. Whisk up all the ingredients on medium to high speed for 12 min. until fluffy. Vanilla Custard: 500 ml milk 3 eggs + 1 eggyolk 1 tbsp vanilla paste 40 g cornstarch 100 g sugar Instructions 1. Combine milk, eggs, sugar and vanilla in a saucepan and bring to a simmer on high heat. Remember to whisk non stop! 2. Add some of the mixture to another bowl and add the cornstarch. 3. Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickned. Let it cool down before using! Assembling the cake: (+ 1 jar of your fave raspberry marmelade) 1. Cut the cakes in half so you have 4 cake layers. 2. Add a tiny bit of buttercream to the cakeplate, add the first cake layer, create a circle around the edge with custard and soak the layer with the marmelade using a spoon, before adding the marmelade follwowed by 1/3 of the custard filling. 3. Repeat 2x times before coating the whole cake with the remaining buttercream and decorate! 4. Let it sit in the fridge overnight before serving. This is a must! #raspberry #birthdaycake #baking #pastry #sweettooth #buttercream #berries #custard #bakery

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