Got Mixer - KitchenAid Mixer Recipes

Deep Dish Pizza Recipe

April 20th, 2013 . No Comments »

I got this recipe from a website that I cannot remember, but I tweaked a little bit and adapted it to be made with the KitchenAid Mixer.

It is sooooooo amazing, it tastes just like Pan Pizza at Pizza Hut. Crispy and yummy!

INGREDIENTS:

- 1 and 1/3 cup warm water at around 105 F

- 1/4 cup non-fat dry milk

- 1/2 teaspoon salt

- 4 cups bread flour (might be less)

- 1 tablespoon sugar

- 1 package of rapid Rise dry yeast (7g)

- 2 tablespoons vegetable oil (for dough)

- vegetable oil to cover the bottom of the pan (be generous with the oil, I know it seems too much, but this will make the crust really crispy, real Pan Pizza at pizza hut has about 3oz of oil on each pan.

HOW TO MAKE IT:

Lets start pouring the warm water in the KitchenAid Mixer bowl and adding dry milk and give it a quick mix, then add dry yeast and sugar and another quick mix. Cover the bowl with a clean kitchen towel and let it rest for about 10 minutes. After 10 minutes, you yeast mixture should be very bubbly and thick on the top.

With the hook attachment on, start your mixer on speed 2 giving a quick stir. Now its time to add vegetable oil into the mix and let your mixer keep doing its job.

Lets start adding bread flour, 3 cups only (we don’t want to put too much flour in the dough, making it too dry) and salt, then let your mixer do the work until all combined, then turn it off and get a little piece of the dough and hold it between your index finger and thumb, if it is too sticky, add another 1/2 cup of flour until all combined, then do the same thing, get a little piece of dough and if it is still sticky, add a little bit more of flour, repeat this process just until your dough doesn’t feel so sticky, then turn off your mixer.

Sprinkle a little flour over a clean surface and place the dough there, cut it into 2 equal pieces. I used two 12 inches round cake pan and the size worked perfectly.

Pour enough oil on the bottom of the pan and reserve.

Get one piece of dough and start digging your fingers on the dough to stretch it out, keeping the round shape as much as you can, once it gets to a size that fits in your pan, you can put the dough there and keep running your fingers on the dough making the oil go over the dough and spreading it to cover the bottom of the pan. Do the same thing with the other piece.

Cover the pan with a plate or a plastic film with a kitchen towel over it, and let it rise for about 2 hours in a warm place. You can turn on your oven just until warm enough and then turn it off, and place the pans inside, this usually works for me and speeds the process.

Once your dough looks triple the original size, its time to add your toppings and bake it. Just be careful when taking the plate off, so it doesn’t fall over the dough, if that happens the dough will deflate and you will need to let it rise again.

Also, when you put sauce over the dough, be gentle, use a spoon to spread it very lightly, because anything heavy there, will cause the dough to deflate.

Preheat your oven to 475F.

Bake the pizzas for about 10 minutes, or until they are golden brown on the bottom.

It is not necessary to pre bake the pizza dough before adding your toppings. This is a super delicious pizza.

I hope you enjoy it as much as my family did

What you will need (use vegetable oils instead of olive oil)

What you will need (use vegetable oil instead of olive oil)

10 minutes later, your yeast mixture should be bubbly

This is my nephew helping me, running his fingers on the dough, spreading it to cover the bottom of the pan

Cover the pan with a place and let it rest in a warm place for about 2 hrs

Cover the pan with a plate and let it rest in a warm place for about 2 hrs

Add your favorite toppings, and bake it for about 10 minutes

Deep Dish Pizza Recipe

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Cinnamon Roll Recipe

February 19th, 2013 . 2 Comments »

This Cinnamon Roll Recipe is PERFECTION. It tastes just like the one you buy at that big chain store.

INGREDIENTS:

For the dough:

- 1 cup of warm whole milk (110F)

- 2 eggs at room temperature

- 1/3 cup of margarine (melted)

- 4 1/2 cups of bread flour (or more)

- 1 teaspoon of salt

- 1/2 cup of white sugar

- 2 1/2 teaspoons of dry yeast

For the filling:

- 1 cup of brown sugar (packed)

- 2 1/2 tablespoons of ground cinnamon

- 1/3 cup of unsalted butter (soften)

For the frosting:

- 1 1/2 cups of powdered sugar

- 3 oz of cream cheese (at room temperature)

- 1/4 cup of butter (at room temperature)

- 1/2 teaspoon of vanilla extract

- 1 small pinch of salt

- drops of water (enough to soften up the frosting)

HOW TO MAKE IT:

Lets start pouring the warm milk inside the KitchenAid Mixer bowl then add dry yeast and 4 teaspoons of sugar (take the 4 tsp of sugar from that 1/2 cup of sugar you will use later), give it a quick whisk, cover it with a kitchen towel and let it rest for about 10 minutes.

After 10 minutes, the mixture should be bubbly and puffed up. With the hook attachment on, start your mixer on low speed. Add melted margarine, eggs and remaining sugar. Now, start adding the flour and salt, 1 cup at a time, I say this because I ended up using more than 5 cups of bread flour until the dough was not sticky. Let your great KitchenAid Mixer work on your dough on the slow speed for about 10 minutes. You will notice the dough will not stick to the bottom of the bowl, or you can check getting a small piece of the dough and squeezing it between your thumb and index finger, if it doesn’t stick, then the dough is ready. Cover the dough with a plastic wrap right on the top of the dough (this will prevent the dough from getting dry and forming a crust. Let it rise for about 1 hour or until it doubles size in a warm place.

Sprinkle a little flour over a clean surface and pour the dough over it, you need to stretch the dough using a rolling pin. You need to shape the dough into a 16×21 inches rectangle. Now spread the 1/3 cup of soften butter all over the dough (you can use a spatula to help spread it evenly).

Mix the brown sugar and cinnamon and sprinkle this mixture all over the dough (the butter should hold the sugar mixture in place).

You will now roll the dough VERY TIGHTLY, long way. You will cut the dough into 12 pieces, I cut it right in half, then half, then half… You get the point

Lightly grease a 9×13 inches pan and place the cinnamon rolls on it, cover it and let it rise for about 30 minutes or until doubles size in a warm place.

Preheat your oven to 400F.

Bake the cinnamon rolls for about 15 minutes until golden brown. I would advise you to use a metal baking pan, so your rolls will turn golden brown on the bottom as well.

While your rolls are in the oven, lets make the frosting.

In your KitchenAid Mixer bowl add soften cream cheese and butter and with the whipping attachment on start whipping it until it’s combines. Then add Vanilla extract and start adding the powdered sugar. You will need to add a little bit of water, just enough so It can mix it.

Once your rolls come out of the oven, spread the frosting while your rolls are still warm.

Enjoy it while you can, because this won’t last too long.

What you will need

Yeast, milk and sugar

10 minutes later, bubbly mixture

Dough is ready

Cover with plastic wrap and let it rise for 1 hour

1 later later, the dough has doubled size

Roll out the dough into a rectangle

Spread butter

Sprinkle sugar and cinnamon mixture

Roll the dough

Cut it into 12 rolls

Place the rolls on the baking pan

30 minutes later they doubled size

Bake it for 1about 15 minutes

This is the frosting

Cinnamon Roll

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Chocolate Chip Bundt Cake

February 19th, 2013 . No Comments »

This Chocolate Chip Bundt Cake is so moist and rich. A quick and easy dessert. I found this recipe online and I tweaked a little bit so I could make using my awesome KitchenAid Mixer.

INGREDIENTS:

For the Cake:

- 2 cups of all purpose flour

- 2 cups plus 4 tablespoons of sugar

- 1 cup of unsweetened cocoa powder

- 1 teaspoon of baking soda

- 12 tablespoons of unsalted butter (at room temperature)

- 4 tablespoons of vegetable oil (or canola oil)

- 4 large eggs

- 2 teaspoon of vanilla extract

- 1 cup of cold water

- 1 cup of semi-sweet mini chocolate chips

For the chocolate ganache

- 2 cup of semi sweet chocolate chips ( you can mix the left over of mini chocolate chips and regular size chocolate chips if you like)

- 1 1/3 cup of heavy cream

- 2 very small pinches of salt

HOW TO MAKE IT:

Preheat your oven to 325 F and grease a Bundt Cake pan with butter.

In your KitchenAid Mixer bowl mix on low speed flour, cocoa powder, sugar, baking soda and salt with the flat beater attachment on just until well mixed.

Add butter, eggs, vegetable oil, vanilla extract and 4 tablespoons of water, beat it on low speed until the ingredients get moist.

Turn the mixer to medium speed and beat it for 1 minute. Scrape bottom and sides of the bowl.

Add 6 tablespoons of water and beat it for about 30 seconds. Scrape bottom and sides of the bowl again.

Add another 6 tablespoons of water and beat it for about 1 minute (until the batter looks smooth)

Add mini chocolate chips in a small bowl and sprinkle a little flour over it (this will prevent the chocolate from sinking to the bottom of the cake) Mix it well.

Fold the mini chocolate chips into the batter, folding mean you will gently fold the dough from the sides over to the chocolate chips.

Pour the cake batter into the Bundt cake pan and spread it evenly.

Bake it for about 40 minutes (it might take longer), do not open the oven before the first 30 minutes. Insert the toothpick to see if your cake is ready.

When your cake is baking, you can start the ganache, because the longer the ganache will sit cooling off the better, because it will thicken up.

For the Ganache you will pour the heavy cream on a sauce pan and warm it up (don’t boil it just warm it up).

Once the cream is hot take out of the stove and add chocolate chips. Let the chocolate chips melt a little bit, then you can whisk it all together.

When your cake is ready, you can take it out of the pan with the cake still warm, but be careful so you don’t break the cake. The best way is to let it cool down a bit then take it off, but oh well, I can’t wait

Drizzle the chocolate ganache all over the top of the cake and save a little so guests can pour a little more over their vanilla ice cream that you for sure will serve with this cake, hehehe.

Enjoy your moist Chocolate Chip Bundt Cake.

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Chocolate Brownie Recipe

January 23rd, 2013 . No Comments »

This Chocolate Brownie Recipe is a mixture of fudgy and crunchy and when served with vanilla ice cream ummmmmm.

I got this recipe from Cooks Illustrated and tweaked a bit so we can use with our great KitchenAid Mixer. Dont be scared because of the amount of ingredients, the brownie is REALLY easy to make.

INGREDIENTS:

- 1/3 cup good quality cocoa powder

- ½ cup of boiling water

- 2 tablespoons of hot strong brewed coffee

- 2 ounces of unsweetened chocolate, finely chopped

- 4 tablespoons (½ stick) unsalted butter, melted

- ½ cup plus 2 Tablespoons vegetable oil

- 2 large eggs + 2 yolks

- 2 teaspoons of vanilla extract

- 2 and 1/2 cups of sugar

- 1 and 3/4 cups of all-purpose flour

- Pinch of salt

- 6 ounces of milk chocolate morsels

HOW TO MAKE IT:

Preheat your oven to 350F.

In your KitchenAid Mixer bowl add cocoa powder, boiling water and hot brewed coffee and whisk it well. Add bittersweet chocolate and let it sit for 1 minute and whisk it until dissolved.

With the whipping attachment on, start your mixer on medium speed and add melted butter and vegetable oil to the mix until combined. Add eggs, yolks and vanilla extract and keep mixing it.

Add sugar and mix it until completely dissolved. Turn down your mixer to the slowest speed and add salt and flour just until combined. In a small bowl, add milk chocolate morsels and sprinkle a little flour (this will prevent the morsels to sink into the bottom of the pan).

Spray cooking spray on a cake pan and pour the brownie mixture.

Into the oven it goes for about 30-35 minutes.

Let it cool down a little bit before serving.

Decorate with powdered sugar and serve with vanilla ice cream.

Whisking hot water, coffee, cocoa powder and bittersweet chocolate

Adding flour

Sprinkle flour over the chocolate morsels

Chocolate Brownie Recipe

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Toblerone Mousse Recipe

January 23rd, 2013 . No Comments »

Toblerone Mousse Recipe is so light in texture and so delicate, with an explosive taste and crunches of Toblerone chocolate. Besides, this recipe is so easy to make, it takes 5 minutes or less.

INGREDIENTS:

- 2 1/2 Toblerone chocolate bars (250g) you can use more if you prefer a stronger chocolate taste

- 5 tablespoons of milk

- 300g of heavy whipping cream ( you can buy 1 pint box and just leave a little bit in the box)

- Chocolate sprinkles or chocolate shavings for decoration

- 1 teaspoon of vanilla extract (optional)

HOW TO MAKE:

Let’s start putting your KitchenAid Mixer bowl and whipping attachment in the freezer for about 5 minutes and make sure your heavy cream is nice and cold in the fridge.

In the mean time lets chop the Toblerone chocolate and put inside a microwave proof bowl. We will be melting the chocolate and I used microwave for this step, but you can do it in a double boiler if you prefer. If you will be using the microwave, I mix the chocolate with a spoon every 10 seconds, until I see very little chocolate chunks, then I just use the heat from the bowl to keep mixing the chocolate to melt the rest.

Warm up the milk in the microwave for 30 seconds and mix it with the warm chocolate, whisk it until completely incorporated.

Get your bowl and attachment from the freezer and pour heavy cream. Start your mixer on medium speed and let the KitchenAid mixer do the work for you ( if you are using vanilla extract you can add it to the heavy cream before whipping it).

Once your cream is thick enough that hold in the spoon, your whipping cream is ready, just make sure you DON’T over beat it. In doubt, turn off your mixer before and make sure its the right consistency.

Add the chocolate mixture to the whipping cream and fold it gently with a spatula. We don’t want to over do it because we want to keep those bubbles for our mousse.

Once it’s well mixed, pour the mousse into a bowl or individual martini glasses and sprinkle chocolate or chocolate shavings on the top, cover and let it rest for a few hours. If you don’t have the time to wait, you can eat it right after, it just won’t have a firmer consistency but the taste will be the same… DELICIOUS!

What you will need

Chopping Toblerone

Toblerone Mousse Recipe

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Maria Cookie Dessert Recipe

November 6th, 2012 . No Comments »

This Maria Cookie Dessert Recipe is a delicious, super easy and quick dessert. It’s a chocolate mousse over layered Maria cookies.

INGREDIENTS:

- 2 packages of Maria cookies

- 1 can of table cream

- 1 pint of whipping cream

- 1 cup of milk

- 2 teaspoons of vanilla extract ( you will use 1 teaspoon in 2 different parts of the recipe)

- 8 tablespoons of sifted cocoa powder

- 12 tablespoons of sugar

- Chocolate sprinkles for decoration

HOW TO MAKE IT:

Lets start pouring the whipping cream into the KitchenAid Mixer bowl and with the whisk attachment on, start your mixer on speed 8.

Once it starts forming waves, turn off your mixer, we don’t want a thick whipped cream, we just want to make the whipped cream a little fluffy and get some volume. Once it gets to that stage turn off your mixer. (See the photo bellow for the perfect texture)

With a spatula, you will fold in the rest of the ingredients. Let’s start with the table cream, then sugar, cocoa powder and 1 teaspoon of vanilla extract.

Once all combined, it’s time to layer the cookies on a pan.

Pour the milk into a bowl and add 1 teaspoon of vanilla extract. Dip the Maria cookie really quickly on both sides into the milk and layer it side by side covering the entire bottom of the pan.

Pour 1/3 of the chocolate mousse over and spread it over the cookies. You will repeat the same process twice more. The layering will be, COOKIE->MOUSSE – COOKIE-> MOUSE – COOKIE->MOUSSE.

Cover the last layer of chocolate mousse with chocolate sprinkles, cover your dessert and put it in the fridge for a couple hours.

If you are in a hurry, just make sure you whip the mousse a little stiffer and you can serve the dessert right away.

Enjoy it

What you will need

This is the perfect texture for your whipped cream

Dipping the Maria cookies in the vanilla milk

Chocolate mousse is ready

1st layer of cookies and mousse

2nd layer

After the 3rd layer of mousse, cover with chocolate sprinkles

Side view, yummm

Maria Cookie Dessert Recipe

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Chocolate Flan Recipe

October 25th, 2012 . No Comments »

This Chocolate Flan Recipe is so rich and so delicious. This is a very easy to make dessert and I promise you will impress everyone!

You will need a blender for this recipe, give your KitchenAid Mixer a day of rest

INGREDIENTS:

- 2 cans of condensed milk

- 1 can measurement of whole milk (you will fill the empty condensed milk can with milk)

- 4 eggs

- 1 tablespoon of unsalted butter

- 6 tablespoons of cocoa powder

- Butter and sugar to cover the pan

- Chocolate sprinkles for decoration

- Cherries are optional for decoration

HOW TO MAKE IT:

In a blender add eggs, condensed milk, milk, cocoa powder and butter and blend it until completely combined.

You will need a flan pan for this, or you can use a round cake pan and use foil to make a lid for your pan. The reason why is because you ill use a double boiler and you CANNOT have any water getting into your flan.

You will need to rub butter or margarine all over inside the flan pan, make sure you get every inch inside this pan, then sprinkle sugar, make sure the sugar covers the whole pan, this will prevent your flan from sticking to the sides.

Once your pan is covered with butter and sugar, pour the flan mix into it and close with a tight lid or foil.

Put your flan in a big pot with enough water to cover at least 1/2 of your flan pan.

Let it boil for about 1 to 1 1/2 hours on your stove on medium heat. You will need to add a little bit more water inside your water pot once in a while.

Take the flan from the pot and put in another bowl full of ice with a little water. Leave it there for about 5 minutes

This process will cool off your flan making it easier to come out of the pan.

Run a knife on the sides of the pan just to help release the flan.

Flip the pan over a plate at once.

Cover the flan with chocolate sprinkles and whatever decorations you like.

Cover with foil or plastic wrap and let it cool down completely in your fridge for at least 2 hours.

Your amazing dessert is ready!

What you will need

This is how you measure your milk

Mix it all together in the blender

Butter and sugar covering my pan

Pour the flan mixture into the flan pan

Cover it and cook it the double boiler for about 1 hour

Beautiful dessert

So delicious

Chocolate Flan Recipe

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Chocolate Chip Pumpkin Muffin Recipe

October 25th, 2012 . 2 Comments »

This Chocolate Chip Pumpkin Muffin Recipe is so soft and moist you will LOVE IT! It is perfect for Fall and Winter season.

This recipe will make 12 to 15 muffins

INGREDIENTS:

- 1/2 cup of sugar (very full)

- 3/4 cup of vegetable oil

- 3 eggs

- 1 1/2 cups of flour

- 1 1/2 teaspoon of baking soda

- 1 1/2 teaspoon of baking powder

- 1/4 teaspoon of salt

- 1 teaspoon of vanilla extract

- 1 teaspoon of cinnamon

- 1/4 teaspoon of ginger powder

- 1 1/2 cups of Pumpkin pie mix (sold in a can)

- 1/2 cup of milk chocolate chips (very full)

HOW TO MAKE IT:

Preheat your oven to 350F.

In your KitchenAid Mixer bowl add eggs and with the flat beater attachment on, start your mixer on speed 3.

Once your eggs and mixed well, add pumpkin mix, oil, sugar, salt, cinnamon, ginger and vanilla extract. Then, it’s time to add the flour. Once your batter is smooth, add baking soda and baking powder just until combined, turn off your mixer.

On a small bowl, add chocolate chips and about 1 teaspoon of flour, mix it well. The flour will prevent the chocolate chips to sit in the bottom of your muffin.

With a spatula, fold in the chocolate chips.

On a muffin pan with cupcake liners, pour the batter. Bake them for about 18 minutes.

Let them cool off and enjoy your Chocolate Chips Pumpkin Muffins!

What you will need

The batter is ready

After covering chocolate chips with flour

Ready to be baked!

Look all those chocolate chips, yum

Chocolate Chip Pumpkin Muffin Recipe

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Hamburger Bun Recipe

October 25th, 2012 . No Comments »

I received a request for Homemade Hamburger Bun Recipe and I was very intrigued, since I have never tried making it. You will need a scale to make this recipe.

I took the challenge and I was very happy with the results so here is the recipe.

INGREDIENTS:

- 500 g of Bread flour

- 8 g of salt

- 8 g of dry yeast

- 300 ml of whole milk

- 25 g of sugar

- 50 g of unsalted butter cut into pieces

- 1 egg (to brush the buns)

- Sesame seeds are optional for your topping

HOW TO MAKE IT:

Lets start warming up the milk to about 110F, if you don’t have a thermometer you can measure the heat sticking your finger in the warm milk, if it feels too hot, it’s because it is It has to be warm, otherwise your hot milk will kill the yeast and the result will be devastating.

Once your milk is warm, add it to your KitchenAid mixer bowl and sprinkle yeast and sugar. Give it a quick whisk and cover the bowl with a clean kitchen towel and let it rest for about 10 minutes.

In the mean time mix together bread flour and salt and reserve it.

After 10 minutes the yeast mixture should be super puffy and bubbly. With the hook attachment on, start your mixer on speed 2 and lets start adding the flour mixture.

Once your mixture looks pretty smooth (it will take about 5 minutes) its time to add butter to your dough. This process will need your help, once in a while tun off your mixer, and with a spatula, push the butter into the dough (butter tends to stick to the sides of your bowl).

Let your KitchenAid Mixer do all the work. Please don’t panic if you see the butter melting and your dough looking like its going to fall apart, this is perfectly normal, it will come together.

The kneading process in your KitchenAid Mixer will take around 15 minutes from the time you add butter. Once your butter is completely mixed and you dough looks smooth, you can turn off your mixer.

I always like to knead a little bit by hand just to make sure the dough is smooth, flour a clean surface a bit and knead the dough by hands, then transfer back to your KitchenAid Mixer bowl and lay a piece of plastic wrap over the dough, this will prevent your it from drying. Let it rest for 10 minutes.

Now its time to cut pieces. You can either use a scale to make sure your buns will be same size or you can just cut it your way.

Make little balls with each piece and let it rest for another 10 minutes (don’t forget to cover it with plastic wrap).

You will need a rolling pin for this process. You will roll your little balls into 1/2 inch thick flat bread.

On a cookie sheet, lay a piece of parchment paper and set your buns barely touching each other. This is the time when you will give your egg a quick mix and add 1 tablespoon of water, then brush your buns with the egg wash and if you are using sesame seeds you can sprinkle it over your buns.

Let it rise until it doubles size, this took me about 1 hour in a warm place.

Preheat your oven to 350F.

Once your Buns are double in size, bake them for about 20 minutes.

This Hamburger buns are perfect for sandwiches and burgers, also if you would like to make hot dog buns, you can use this recipe, just make sure you roll it into a hot dog bun shape

What you will need

Milk, yeast and sugar mix

Your yeast should look like this after 10 minutes

This is the time to add butter

This process takes time

About 15 minutes later, the butter has incorporated into the dough

Beautiful and smooth dough

10 minutes later

Cutting the dough into buns

Roll it into ball shape

After another 10 minutes

Rolling the buns into 1/2 inch thick

Let it rise until double the size

Beautiful

So yummy

Look at all those bubbles inside the bun

Hamburger Bun Recipe

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Corn and Coconut Cake Recipe

October 15th, 2012 . No Comments »

I got this recipe from Ana Paula Rivera, It is so delicious, perfect for the fall season.

I made little changes, I didn’t have guava paste so I skipped that but I highly recommend it. Also, I made a nice and thick glaze for my cake.

Here is the recipe…

INGREDIENTS:

For the cake:

- 1 cup of whole milk

- 1 egg

- 1 cup of all purpose flour

- 1 cup of sugar

- 1 cup of fine cornmeal (you can use polenta flour, it’s the same thing)

- 1 cup of vegetable oil (not completelly full)

- 1 cup of sweetened shredded coconut

- 1 tablespoon of baking powder (full)

- 1 teaspoon of vanilla extract

And if you have Guava paste you will use 1 cup of guava paste cut into cubes)

For the glaze:

- About 1 cup of powdered sugar (if you like a lot just add more powdered sugar)

- Enough cold water to make a liquid paste

- 1/2 teaspoon of vanilla extract (you can use lemon juice instead if you like citrus flavor)

HOW TO MAKE IT:

Preheat your oven to 350 F.

You will use a Bundt Cake baking sheet, spray cooking spray all over it and cover it with flour (to prevent your cake from sticking to the baking sheet)

Inside your KitchenAid Mixer bowl add the egg and with the flat beater attachment on, start on slow speed beating the egg till it becomes a light yellow color. Then lets add sugar and vanilla extract and beat it for another minute, add oil and milk and beat it till combined.

Add the cornmeal to the mix and then all purpose flour and for last the shredded coconut and mix it just until combined. Turn off your mixer.

With the help of a spatula you will fold in gently the baking powder until mixed. If you are using the guava paste, this will be the time you will fold it into your cake gently.

Pour the batter into your greased and floured Bundt Cake baking sheet.

Into the oven it goes for about 30-40 minutes. Test your cake with a toothpick to check when it’s ready.

Flip the cake over a serving plate while it is still hot and let make the glaze.

In a small bowl add powdered sugar and vanilla extract, then start adding water little by little just until it becomes a thick paste.

Drizzle this with a spoon all over your cake.

The cake is ready!