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a few family members in the area who will only take a slice or two each so cake baking is definitely not a long term hobby i can support around here i need to make more friends off handedly i mentioned a few months ago that i had always wanted to decorate a layer cake thinking nothing of it but then my sister in law jokingly suggested that i make a half birthday cake for my brother of course i totally missed his half birthday but the idea was planted in my brain i always love doing something different and interesting with food so i decided to bake a cake based on his favorite candy blue raspberry sour candy since i am not a cake baker i used sugarhero s white cake buttercream frosting as my base i happened to have some lemon curd that i had just made from all the egg yolks leftover from making angel food cake so that would be my filling and blue raspberry lemonade flavored kool aid was going to be my source of flavor top it off with more kool aid powder fresh raspberries and sour gummy worms and my sour candy layer cake was complete crookedness aside i m working with none of the right tools here i was pretty happy with how the ombre cake design and decorative toppings turned out i was very worried that it was going to end up looking like something a five year old made but ultimately i loved how it turned out taste wise it s not my favorite type of cake it s definitely on the heavy sweet side and i prefer lighter less sweet cakes but for what it is it s delicious the cake frosting turned out super sweet and the lemon curd is super tart but when you eat it all together it all balances out quite nicely and now that i ve finally baked and decorated a layer cake well i ll probably never make another or only rarely because that curiosity has been satisfied what should i try making next blue raspberry layer cake adapted from sugarhero ingredients cake 16 oz 2 1 4 cups granulated sugar 16 oz 4 cups cake flour 2 tbsp baking powder 1 1 4 tsp salt 6 fl oz egg whites from about 6 eggs 1 1 2 cups milk 1 tbsp vanilla extract 9 oz unsalted butter at room temperature 6 tbsp blue raspberry lemonade kool aid powdered drink mix divided frosting 8 fl oz 1 cup pasteurized liquid egg whites 32 oz 8 cups powdered sugar 1 tsp salt 32 oz unsalted butter at room temperature 2 tbsp vanilla extract 3 tbsp blue raspberry lemonade kool aid powdered drink mix divided teal gel food coloring to finish 4 6 cups lemon curd fresh raspberries sour gummy worms blue raspberry lemonade kool aid powdered drink mix cooking directions cake preheat the oven to 350f line one or more 8 inch cake pans with parchment rounds and spray the parchment and pan sides with nonstick cooking spray combine the sugar cake flour baking powder and salt in the bowl of the stand mixer fitted with a paddle attachment mix on low speed for about a minute to combine the dry ingredients lightly whisk together the egg whites about a quarter of the milk and the vanilla extract set aside add the remaining milk and the softened butter to the large mixing bowl and mix on low speed until the dry ingredients are moistened turn the mixer to medium speed and mix for a minute and a half add the egg white mixture in three batches mixing for 20 30 seconds after each addition until you have a smooth batter scrape the bottom and sides of the bowl with a rubber spatula and give the batter a few more stirs to make sure everything is incorporated divide the batter evenly between four bowls each bowl should contain 15oz of batter leave one bowl plain and mix the other three bowls of batter with 1 2 and 3 tablespoons of kool aid powder respectively pour batter into separate cake pans if like me you only have one pan then bake each color one at a time bake the cakes at 350f for 15 20 minutes until the sides just start pulling away from the pan and a toothpick inserted into the center comes out clean if the sides have completely pulled away from the pan the cakes are probably overbaked let the cakes cool on a wire rack for 10 minutes then gently turn them out and let them cool completely then wrap them with plastic wrap and put them in the freezer for at least 30 minutes until they are firm but not frozen all the way through if you are making these in advance they can stay in the freezer for up to several weeks let them partially defrost until they are firm but not rock hard before assembling frosting combine the whites powdered sugar and salt in the bowl of a large stand mixer fitted with a paddle attachment mix everything together on low speed until the sugar is moistened and no dry patches remain turn off the mixer scrape down the sides and bottom of the bowl with a spatula then turn the mixer to medium speed beat on medium for 5 minutes after 5 minutes turn the mixer to medium low and start adding the softened room temperature butter 1 2 tablespoons at a time once all of the butter is incorporated add the vanilla extract and mix it in stop the mixer and scrape down the bottom and sides once more turn the speed to medium and beat the buttercream for 10 minutes it can be used right away or stored in the refrigerator for up to two weeks or the freezer for up to two months if you have chilled the frosting let it come to room temperature completely and then beat it for several minutes to smooth it out and restore its texture before using it to color the frosting separate out three 2 cup portions leave the rest white mix one of the 2 cup portions with 1 tablespoon of kool aid powder mix the second with 1 tablespoon of kool aid powder and 1 drop of teal gel food coloring mix the last portion with 1 tablespoon of kool aid powder and 3 drops of teal gel food coloring assembly unwrap the darkest cake and place it on a cake cardboard if you have it or parchment paper on a flat dish or board if you don t don t use a plate with a curved edge as that will make it difficult to both frost and serve if you have a cake turntable put the cardboard dish on top of that fill a piping bag with the darkest color frosting and pipe a thick line of frosting on top of the outer edge of the cake spoon lemon curd inside the line of frosting spreading it to the edges of the frosting make sure you don t add so much that it will overflow when you add the next layer of cake on top continue this process with the next two lightest colors of cake frosting then top the stack with the uncolored layer of cake cover the top and sides of the cake with a very thin layer of white frosting this is the crumb coat which locks crumbs into the frosting and also provides some stability to the cake if you can refrigerate the cake for 30 45 minutes until the crumb coat is set and the cake feels firm and stable i skipped the refrigeration and it turned out okay if a little unsteady pipe a super thick layer of the darkest icing around the bottom of the cake up to where the second cake layer starts repeat with the second darkest color of icing in the middle and the lightest colored frosting at the top using a bench scraper apply pressure while turning the cake to smooth out the icing on the sides and create an ombre pattern if you d like you can use the leftover frosting from your bench scraper or pipe more of each color frosting on the top to create a reverse ombre ring darkest in the middle lightest around the outside once your frosting is smooth it s time to decorate using a small sifter sprinkle more kool aid powder all over the top and sides of the cake to mimic the sour sugar on the outside of sour candies arrange fresh raspberries and sour worms on the top and side of the cake and then sprinkle with more kool aid powder the cake can be enjoyed immediately but it cuts far better if you chill it first so the frosting and lemon curd sets if chilled bring to room temperature before eating cake will keep well wrapped in the refrigerator for several days enjoy sub to my youtube channel and follow me on tiktok or instagram to get notified whenever we have new videos links in this post may be affiliate posts if you buy an item through an affiliate link i get a small fee which helps support this blog categories youtube vegan blueberry crisp post author by allison post date july 26 2021 sushidaytv my life is a comedy of errors but at least this crisp is really good selfcaretiktok handmade tutorials wellness vegan foodie dessert monkeys spinning monkeys kevin macleod kevin the monkey if the above video doesn t load for you click here to see it on tiktok i am a clumsy human being i am very injury prone which oddly enough does not work great with trying to be a dancer the first time i ever sprained my ankle i was at a park with my girl scout troop i don t remember why we were there but we were getting ready to leave and all of us kids were running up and down the hill and somehow i stepped wrong sprained my ankle and went rolling down the hill my mom is one of those moms who always had one of those little igloo coolers in the car usually filled with water bottles and snacks and at least one ice pack my ankle soon became intimately acquainted with that ice pack over the years the car emergency kit grew to include bobby pins hair nets and the kind of instant ice packs where you stomp them to break the inner pouch and they get cold instantly between me and my also clumsy siblings we got a lot of use out of those i m always on the lookout for desserts that are super fruit heavy especially involving blueberries i was oddly uncertain about whether this would be good or not and it actually sat in the fridge for a bit before we actually ate it because i made the mistake of making it right around mother s day and ended up having way too many desserts in the house but i was happily proven wrong because this was really freaking tasty and on top of that it uses ingredients that i usually have on hand and it was easy a total winner vegan blueberry crisp recipe from martha stewart ingredients topping 1 1 2 cups old fashioned rolled oats divided 1 2 cup toasted almonds 1 2 cup sugar 1 4 tsp kosher salt 1 2 cup extra virgin coconut oil room temperature filling 3 4 cup sugar 1 4 cup cornstarch 1 2 tsp kosher salt 2 pounds blueberries 6 cups 1 tbsp fresh lemon juice cooking directions preheat oven to 375 degrees pulse 1 cup oats and almonds in a food processor until coarsely ground transfer to a medium bowl and add remaining 1 2 cup oats sugar salt and coconut oil mix with your hands or a fork until evenly moistened and large clumps form in a large bowl whisk together sugar cornstarch and salt add blueberries and lemon juice stir to combine transfer to an 8 inch square baking dish sprinkle evenly with topping cover with parchment lined foil and bake 30 minutes remove foil and continue baking until center is bubbling and topping is golden brown about 45 minutes more let cool at least 1 hour before serving sub to my youtube channel and follow me on tiktok or instagram to get notified whenever we have new videos links in this post may be affiliate posts if you buy an item through an affiliate link i get a small fee which helps support this blog categories other sushi randomness sushi youtube sushi bake post author by allison post date june 10 2021 somehow throughout all my years as a sushi blogger i ve never tried a sushi bake that changes today tbh it never sounded super appetizing to me but i m always down for giving things a chance and i had a feeling it was going to be tastier than it looked to me i was right it s super easy to make way easier than sushi totally appropriate for a weeknight meal as long as you set that rice to be ready ahead of time and very tasty this has all the creamy sushi goodness of every hot american style sushi roll you ve ever had it reminds me a lot of sushi dynamite or deep fried california rolls i highly recommend it sushi bake recipe very slightly adapted from i am a food blog ingredients 1 1 2 cups 2 zojirushi cups short grain rice cooked 1 4 cup rice vinegar 1 2 tbsp sugar 1 tsp salt 8 oz imitation crab shredded and chopped 1 2 cup cream cheese room temp 1 2 cup kewpie mayo 1 4 cup furikake nori or sesame seeds https youtu be b6aordkzetu 1 2 cucumber sliced 1 avocado sliced korean seaweed snacks cooking directions heat the oven to 425 f combine the rice vinegar sugar and salt in a small sauce pan and warm over low heat until the sugar dissolves using a slicing motion mix into the rice let the rice cool slightly in a bowl mix the shredded crab with the cream cheese and mayo until smooth set aside spread the sushi rice into an oven safe baking dish and top with 1 2 of the furikake top with the cream cheese mayo crab mix sprinkle on the remaining furikake bake for 10 15 minutes or until the top just begins to brown and bubble and the casserole is warmed through enjoy warm with seaweed sliced cucumbers and sliced avocados sub to my youtube channel and follow me on tiktok or instagram to get notified whenever we have new videos links in this post may be affiliate posts if you buy an item through an affiliate link i get a small fee which helps support this blog categories tiktok youtube deviled ramen eggs post author by allison post date june 3 2021 1 comment on deviled ramen eggs sushidaytv turning ramen eggs into deviled eggs a genius idea if i do say so myself bestseatinthehouse foodie cookingtiktok foodontiktok ramen taste it tell your story music by ikson if the above video doesn t load for you click here to see it on tiktok i m half japanese i grew up eating a ton of top ramen and cup noodles but i never had real ramen until i was an adult it was on our first big trip together i had just graduated from college and son and i had been together for a little over three years by then and we decided since i finally had time to travel that we wanted to go to hawaii in retrospect you could say this was the most honeymoon like trip we ve ever taken since we never actually took a honeymoon after we finally got married speaking of which today s our four year wedding anniversary we had no idea how to travel and we were only just starting to get into food at the time since we had been poor college students for most of our relationship up until then but we dutifully made an entire list of restaurants we wanted to try we ate well that trip macadamia nut pancakes lobster sashimi poke curry mochi ice cream and of course ramen it may have been our first ramen but it definitely was not our last i got the idea to do these deviled ramen eggs after i made some ajitsuke tamago ramen eggs and had some leftovers sitting in the fridge they are rich so having the beni shoga pickled ginger and green onions to cut the heaviness is a necessity but they are oh so good these would make a fantastic party appetizer deviled ramen eggs ingredients 1 ajitsuke tamago ramen egg 1 4 tsp takoyaki or okonomi sauce 1 2 tsp kewpie mayo fried onions or tempura bits beni shoga green onions bonito flakes aonori cooking directions slice the ramen egg in half place yolks in a bowl add ta...