a fact that if actually accomplished, should be put on a tombstone.
My favorite part is “We hope he has gone to rest.” What, like… they weren’t sure? Maybe, if ever the bear uprising should start again, he would rise from the ground to finish what he started and slay that 100th bear?
Was this man so powerful they are concerned he might not have decided to rest at all and is simply biding his time?
Makes 4 x15 cm pans (double recipe) 240ml Coca-Cola 255g unsalted butter, diced 3/4 teaspoon baking soda 280 self-rising flour, sifted 30g cocoa powder, sifted 300g superfine sugar 2 large eggs 120ml buttermilk 1 teaspoon vanilla extract
In a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.
Preheat the oven to180C. Grease and line your cake tins.
Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.
Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.
German milo butter cream 230ml whole milk 35g milo powder 1 vanilla bean pods, split and scraped, seeds reserved for another use 100g sugar 20 custard powder 1.5 whole eggs 400g unsalted butter, room temperature ¼ teaspoon kosher salt, or more to taste
In a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.
Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.
Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.
In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.
Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous.
Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.
2 recipes of the cola cake 1 recipe of the butter cream 400g dark chocolate ~200g sprinkles Baking tray Baking paper
For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages.
After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake.
Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.