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It's gonna be okay guys!
Also listened to a lot of loud music and considered the transience of the human world like a superficial teenager.
EDIT: The official sponge cake recipe is here.
The amounts used in this recipe are like this:
3 eggs (jumbo OK)
90g flour (sifted)
90g sugar
30g butter (melt in the microwave, let it cool a little if you can)
You can use the same ingredients with this recipe, but add the butter after the flour is 90% combined. Break its fall into the batter with the spatula you use for mixing. The butter in the Japanese version makes it taste softer and sweeter, but I often make this recipe and just skip the butter and that's FINE.
Once you have the cake you can just take off a slice, put on a dab of cream, and get on a couple of berries (doesn't have to be strawberries) and it'll look really great anyway.
-pick the pretty, even-sized ones out of the bunch of strawberries you get. Cut them all in half, and pay attention to make the nice ones look nice. Also do some not-so-pretty or slightly bruised strawberries this way for the filling.
-cut the cake into two layers with a big serrated knife. BE NICE. Break the skin of the cake first, turn the cake around while you cut. Put the bottom layer on whatever plate you plan to use to carry the cake.
-I'm really not sure on the amounts in the whipped cream. I think I used 1/3-1/2 a little carton of whipped cream and 1/4 cup of sugar? Drop the sugar into the bowl and start beating until you have stiff peaks. Be careful not to overbeat this one, or it will turn into homemade sweetened butter...which is also yummy.
-put enough cream on the bottom layer to make the strawberries stick. Then put down the strawberry halves (use any not-as-pretty ones here), and then cover it all with whipped cream. It should be enough to fill in all the cracks, but not so much that it falls off the sides before you squish on the top layer.
-put on the top layer. Press it down a little. LOVE YOUR CAKE SO IT WILL LOVE YOU BACK.
-dump the rest of the frosting on top of the cake. Spread it out so you have a mostly even layer on top, and the rest falls down to the sides. Then adjust the sides so that the cake isn't showing through the frosting and it's all even. Use a spatula.
-I happened to scrape off some extra frosting so I put it in a ziplock bag, made a little cut in a corner (about 1 cm) and squeezed it out, with an oven mitt on the squeezing hand so the cream wouldn't melt. You can guide the makeshift frosting bag a bit by carefully touching it with your other hand.
-stick the pretty strawberry halves on the cake, making sure they look fairly even and pretty, and start putting little doots of cream wherever you think it is appropriate. I made most of them small so I could make it last but some of them ended up looking kind of squiggly. :/ This is kind of where you have to get creative and do whatever you think looks right. Maybe practice the piping on some wax paper.
-put the cake in the fridge or some cold, safe place and let the cream set. This is a terrible matter of endurance. You should wait an hour or two at least for it to harden a little or you'll totally tear the cake apart when you cut it later...but you want to eat that cake.
-cut with a big sharp scary knife. It does not have to be a hot knife. Stick the point in the middle and then bring it down slowly but firmly enough to cut the cake and strawberries.
-put slices on pretty plates, take pictures, let any fellow victims eat leftover strawberries on the side.
I started out forgetting the syrup one is supposed to paint onto the middle layers, but now I kind of just like it that way.
THE END. Post pictures if you make it >:D
Also listened to a lot of loud music and considered the transience of the human world like a superficial teenager.
EDIT: The official sponge cake recipe is here.
The amounts used in this recipe are like this:
3 eggs (jumbo OK)
90g flour (sifted)
90g sugar
30g butter (melt in the microwave, let it cool a little if you can)
You can use the same ingredients with this recipe, but add the butter after the flour is 90% combined. Break its fall into the batter with the spatula you use for mixing. The butter in the Japanese version makes it taste softer and sweeter, but I often make this recipe and just skip the butter and that's FINE.
Once you have the cake you can just take off a slice, put on a dab of cream, and get on a couple of berries (doesn't have to be strawberries) and it'll look really great anyway.
-pick the pretty, even-sized ones out of the bunch of strawberries you get. Cut them all in half, and pay attention to make the nice ones look nice. Also do some not-so-pretty or slightly bruised strawberries this way for the filling.
-cut the cake into two layers with a big serrated knife. BE NICE. Break the skin of the cake first, turn the cake around while you cut. Put the bottom layer on whatever plate you plan to use to carry the cake.
-I'm really not sure on the amounts in the whipped cream. I think I used 1/3-1/2 a little carton of whipped cream and 1/4 cup of sugar? Drop the sugar into the bowl and start beating until you have stiff peaks. Be careful not to overbeat this one, or it will turn into homemade sweetened butter...which is also yummy.
-put enough cream on the bottom layer to make the strawberries stick. Then put down the strawberry halves (use any not-as-pretty ones here), and then cover it all with whipped cream. It should be enough to fill in all the cracks, but not so much that it falls off the sides before you squish on the top layer.
-put on the top layer. Press it down a little. LOVE YOUR CAKE SO IT WILL LOVE YOU BACK.
-dump the rest of the frosting on top of the cake. Spread it out so you have a mostly even layer on top, and the rest falls down to the sides. Then adjust the sides so that the cake isn't showing through the frosting and it's all even. Use a spatula.
-I happened to scrape off some extra frosting so I put it in a ziplock bag, made a little cut in a corner (about 1 cm) and squeezed it out, with an oven mitt on the squeezing hand so the cream wouldn't melt. You can guide the makeshift frosting bag a bit by carefully touching it with your other hand.
-stick the pretty strawberry halves on the cake, making sure they look fairly even and pretty, and start putting little doots of cream wherever you think it is appropriate. I made most of them small so I could make it last but some of them ended up looking kind of squiggly. :/ This is kind of where you have to get creative and do whatever you think looks right. Maybe practice the piping on some wax paper.
-put the cake in the fridge or some cold, safe place and let the cream set. This is a terrible matter of endurance. You should wait an hour or two at least for it to harden a little or you'll totally tear the cake apart when you cut it later...but you want to eat that cake.
-cut with a big sharp scary knife. It does not have to be a hot knife. Stick the point in the middle and then bring it down slowly but firmly enough to cut the cake and strawberries.
-put slices on pretty plates, take pictures, let any fellow victims eat leftover strawberries on the side.
I started out forgetting the syrup one is supposed to paint onto the middle layers, but now I kind of just like it that way.
THE END. Post pictures if you make it >:D
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You just...cut it in half and frost it!!! I dunno...I guess I had more cream than I needed.
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I'm just looking now, but your icon...that's Tomoya? And is that Nagisa and HIS CHILD? <---you wish fangirl
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You know what, screw spoilers. 100% Perfect End GET! I'm STILL happy. And I want an OAV epilogue~~~From:
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AND ROBIN HEY ROBIN THEY'RE PUTTING VESPERIA ON PS3!!! http://www.gamefaqs.com/boards/genmessage.php?board=945075&topic=48862597 Also the movie will focus on the friendship of Yuri and Flynn o_o
I know the date makes everyone cautious but the scans also have information that couldn't have been made up by 2channelers so I'm really hoping this is true~!
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Also save monies for a PS3 ._.
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アンビリバボー /( ; ¬ ;)\
Seriously though, I wish I were responsible for the gap that appears after the fourth picture or so. It's worth the sin of contributing to an early diabetes.
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Re: アンビリバボー /( ; ¬ ;)\