Romy's Baking and Cake Decorating

Messed up last step of mixing and added last if the buttermilk and last of the flour together. Called King Arthur flour to see how hit the hot water should be. They said 90 degrees. But that felt too cool so I microwaved til it felt actually hot in my hand. aked 27-28 minutes. Let cool 10-15 minutes as per recipe. A lot of cake stick to the parchment! And the parchment to the pan.  Made 2 more layers, this time DID NOT FLOUR HE PARCHMENT.  Baked 25 min looked done but internal temp was 178. I read it should be 190 to 200. Left it in another 3 minutes. Even so temp was 188-190.  But they looked dry and pulling away so I took them out of oven. Filled 1 layer w Swiss b. Decided to make av4 layer cake for decorations plus about 20 people expected. F reaked that I wouldn't have enough frosting so made a 2d batch American buttercream. (Had already madd one batch last night fir decorating). Ran out of raspberry powder. Used strawberry preserve plus pink food coloring. Filled the...

Strawberry Blueberry Crisp. Here's a recipe I made this past August while my Sister was visiting. I had so lots of strawberries I needed to use up, so I made a Strawberry/Berry Crisp from a recipe I found online. Here it is: INGREDIENTS: Topping: 1 cup flour 1/4 cup brown sugar 1/4 cup white sugar 1/4 teaspoon kosher salt 1/4 teaspoon cinnamon 1/8 teaspoon cardamom 6 tablespoons butter, melted and cooled Filling: 2 lbs fresh strawberries 3 tablespoons cornstarch, plus 1-2 additional teaspoons if berries are very juicy 1/3 cup sugar 1 tablespoon lemon juice 1 teaspoon vanilla Directions: 1. Preheat oven to 350F. 2. Make topping: Stir flour, both sugars, salt, cinnamon and cardamom together in medium bowl. Pour butter on top. Stir until crumble is evenly moistened. Squeeze together with fingers to form clumps. Let wait in the refrigerator. 3. Wash, quarter, and stem strawberries. Place in large mixing bowl. Add cornstarch, sugar, lemon juice and vanilla. Stir to combine. Transfer to...