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- Funfetti cake is not just sprinkles in your average vanilla cake. It is way more than that. And I have all these Funfetti secrets that I am going to share with you today. Let's get started. So the first thing we're gonna do is mix together our dry ingredients. We have all-purpose flour, which we're gonna mix with some corn starch. We have some baking powder and some kosher salt and we're just gonna whisk these together and then we'll set that aside while we beat up our wet ingredients. I have some softened unsalted butter here. So I'm gonna get that going in here. And then we'll add the sugar in gradually. So I have my egg whites here which have been separated from the yolks. This is clear, imitation vanilla. We're not using the all-natural stuff. Okay, so I'm gonna have my mixer running while I stir that in. And then just a little bit of almond extract will kind of boost the flavor and give it just a little bit of oomph. And now, because we're not using egg yolks, which add a richness to cakes. We're gonna compensate by adding just a little bit of flavorless oil. Our batter is looking great. And now we're gonna add our dry ingredients. And we're gonna alternate that with some whole milk. So I'll start off with my dry ingredients. And then a little bit of milk. And then about one more third of the dry ingredients. We can add the rest of our milk at this point. And then we'll add the rest of our dry ingredients. And you want to be really careful not to overbeat it. Okay, it's important that when you're making Funfetti cake that you use artificially colored cylinders. You don't want to use anything that's naturally colored because the colors will kind of bake out in the oven. So I'm just gonna sprinkle these in right on top of my batter. And then we'll gently fold this in. I'm just taking my big rubber spatula and scraping around the side, and then going in through the batter. We're gonna grab our cake pans, which have been greased and lined on the bottom with parchment. And we'll just divide the batter up between these pans. So you'll spread this around to get it evenly into the pan. And it doesn't have to be perfect because when it hits the heat, the cake will melt down a little. All right, so I'm gonna go stick these in the oven, and they'll bake for 25 minutes, and then they'll cool completely. And then we'll get to my favorite part, which is decorating. So my cakes have cooled. They have these beautiful little flecks of color that are gonna be so great when we slice into them. I have a pink buttercream, and I always just put a dollop down on the cake board so that the first layer stays in place. And we're gonna spread a nice, even layer of frosting onto the top of this first layer. All right, so our second layer is gonna go on and we're just gonna center that really nicely with that first layer. And now this will get some frosting as well. So, like we did the second layer, we'll just put the third layer right on top. We're gonna get a thin layer of frosting onto this. So just like the other layers, I'm spreading this frosting across the top, and it's gonna go over the sides. And we'll smooth down the sides of this frosting. And if you find that you're getting a lot of problems in this initial crumb layer, you're not gonna want to scrape your spatula off into your main bowl of frosting. So sometimes it's helpful to have an additional little bowl. Do we have an additional? Sorry. So this will be my crumb coat frosting bowl. Okay, so I'm just gonna smooth this down with my other main cake frosting tool, which is a bench scraper. And what I'm gonna do is with my left hand, I'm gonna rotate the cake around as I'm using my right hand with the bench scraper to get this nice and smooth around the outside. And it's just gonna lightly scrape off some of the frosting, so that you have a smooth layer. And then to do the top edges, we'll just take our offset spatula, and I'm just gonna swipe it across the corner so that these little edges that are poking right up get evened out. All right, so I'm just gonna pick this cake up and stick it in the freezer for a few minutes so that it firms up, and then we'll get to work on our next coat. Okay, I'm gonna finish this up with my second coat of frosting. So I'm just taking one little bit of frosting and then spreading it down in kind of a curving motion so that you get these nice swoops around the outside. Doing the same type of method of just the little swoops with my spatula. We're just gonna make it rain sprinkles all over the top. Okay, so it's all finished. I'm gonna pretend like it's my birthday because I would like to eat a slice of this cake. So I'm gonna dig in. Check that out. Oh yeah, and so you can still see the sprinkles shining beautifully out from that cake. I am so excited to eat this. Look at how fun that is. It's Funfetti. I'm gonna dig in. Mmm. It tastes like childhood. - Hey guys, today I'm showing you my birthday cake hack, which really is going to save you so much time in the kitchen. When it comes to making someone a birthday cake, it's more about the thought that counts. Not everyone has the time to make a sponge, or is even that good at making a sponge. But that's fine. Just buy some plain shop-bought cakes, and then you can enjoy decorating, which for me is always my favorite bit. So I'm gonna start by showing you how to make my vanilla buttercream. This is delicious, and it goes perfect with so many cakes. So in a bowl, I've got some sifted icing sugar, and to that, I'm going to add in some unsalted butter. Pour in about half of your milk and give that a good mix together. One of my top tips for making buttercream is to cream it for at least five minutes. You want it to be nice and fluffy and a lot paler in color. Now that I've made the buttercream, I'm going to prepare my cakes. I'm using three, but you could use as many as you'd like. You just want to make sure there's no paper underneath. That would be awful serving a cake with paper in it. I like to take a sharp knife and cut off the top, as they're quite domed, and I want this cake to be nice and tall and straight. So run your knife along the top. Having a straight cake is also so much easier to decorate. My cakes are cut. It's time to assemble. I like placing my cakes onto a cake stand. I think it looks really pretty and gives it a professional touch. But before I put the first layer on, I add a bit of buttercream on first. This will help secure the cake when we're decorating. On top of that, I'm gonna add a layer of buttercream. I like to pop it in a piping bag just so it's easier to add it on. Smooth that over with your spatula. I'm not adding any extra jam as my sponge already has some in, but you can add some different flavors in there too. This layer doesn't need to be neat. It's just the crumb coat to help lock in those extra crumbs. And once that's nice and smooth, you can pop that in the fridge to set. The crumb coat is set. Time for the next layer of buttercream. You want to pack this on, as we'll scrape a lot of it off when we smooth it. To really add a pop of color to my cake, I'm going to do a watercolor effect. So with my remaining butter, I colored that pink, yellow, and peach. I'll dollop those colors around the cake, and as I smooth it out, it will give it a really nice effect. If you're not happy with your color, you can just add more and keep smoothing it around. I'm happy with mine, so I'm gonna pop that in the fridge to firm up. To really take my cake to the next level, I'm going to do a white chocolate ganache drip. So I've got some finely chopped white chocolate in a bowl, and to do that, I'm going to pour over some very hot cream. You can do this in a pan, but I've popped it a microwave for about a minute until you've got these little bubbles. So pour that over. And then let that sit for about 20 seconds before stirring it until nice and smooth. I'm using white chocolate as I always have some in the cupboard, but you could use milk or dark, depending on what you have in your cupboards. The ganache can now get poured over your set chilled cake. You want to be confident here. Start with about a half. You could always add more but never less. And don't worry about the drips. You can always change them a bit afterwards. Once your happy with the drips, that can go in the fridge one last time, before we decorate the top. To finish it off, I've added the excess colored buttercream into a piping bag, fitted it with a star-tip nozzle, and that's created a really nice color, which would be perfect to pipe on top. I'm gonna do about five dollops on the top. When you get to this stage, you want to use things that you already have in your cupboard. I've got some sprinkles, so I'm going to sprinkle that all over the cake. This will add a really nice pop of color. I like to finish my cakes off with some sweets. I have some Jazzles lying around. They were giant ones, so I've cut them in half. And I'm press those into each of the dollops. So there you have my awesome birthday cake hack which really will save you time in the kitchen. Easy. - Hey, I'm Zoe Kelly, and today I'll be showing you how to make one of the most popular desserts in Latin America. We're making tres leches. All right, let's go ahead and start making our cake. Here I have some flour. We're gonna go ahead and sift that out so there's no lumps. This is such a traditional cake in Latin America. Everyone kind of puts their own spin to it. I love doing mine with coconut. Perfect, and I'm gonna add my cinnamon to that. All right, our egg yolks. To this, we're gonna add some sugar and vanilla. And now we're gonna whip this until it's nice and smooth. Perfect, this is the consistency you want. Now I'm gonna go ahead and whip my egg whites. It takes about three minutes for them to become nice and fluffy. I'm looking for nice stiff peaks just like that. And now we're very carefully gonna go ahead and fold some of my egg whites into my egg mixture. So a little bit at a time. Be very careful 'cause you don't want to break your egg whites. So you're just gonna fold these in. I'll go ahead and do my other half. Fold them in. Scoop and fold, around the bowl and in the middle. All right, that looks great. Now I'm slowly gonna start adding some of my flour mixture into my wet mixture. So a little bit at a time. Growing up, my mom did a lot of baking. She actually used to cook cakes and sell them to our neighborhood friends. And unfortunately, I got none of that baking gene, so this is one of the like the most complicated baking recipes that I know. So if I can do it, you can for sure. All right, perfect. My flour is combined and still nice and fluffy. We're gonna add this to a buttered baking dish. Pour this in. Make sure it's all evened out. It's so fluffy. All right. It looks great. I'm gonna go ahead and pop this into the oven at 325 for about 20 to 25 minutes, or until a toothpick comes out clean. All right, my cake has been cooling for about 15 minutes. Now it's time for the fun part. You get a fork and go ahead and make holes all over your cake. And this is gonna act as a little pocket for all the tres leches we're gonna add to it. That looks good. In a bowl, we're gonna add some condensed milk. Oh yes. Some coconut milk, and some evaporated milk. Now we're gonna stir that up, our tres leches. And this is what we're gonna go ahead and pour all over our cake. And that cake is just gonna absorb all this liquid. It looks like a lot of liquid but when you pop into the refrigerator, overnight, it's gonna soak it all up. It's gonna look like a completely different cake once it's done. All right, I'm gonna go ahead and grab some aluminum foil, cover up my cake. And this is gonna go in the fridge for about 3 hours minimum overnight best. All right, so the cake that I just made is in the fridge and resting till tomorrow. I made this one yesterday 'cause I wanted to show you guys right away. And look at that. All that liquid is absorbed into this one cake. Now this is how I like to serve mine. I like to get a cookie cutter and pop some out. They're actually like mini cakes in one. So twist that around, and boom, it comes right out. Twist it. Now you have to have fun and decorate it. So I like to decorate mine with some lime whip cream. I know it sounds crazy but it's so delicious. The lime just adds a nice little dimension to your sweet whipped cream. I'm gonna add a dollop or so. And then, since we used coconut milk in our cake, I like to use coconut flakes to top it off. These have been toasted. You can buy them pre-toasted as well. And then some lime zest on top. How beautiful does this look? Oh my goodness. I can't wait for you to try this. This is like a little bite of Latin America in your kitchen. - This unicorn cake looks super elaborate. It's really easy to make. Let me show you how. I'm gonna start by making the batter for the unicorn cake. I want to make it super simple for you guys, so I'm using good old store-bought cake mix. So in goes the cake mix. And then you're gonna follow the instructions on the box. So a little bit of water, some vegetable oil, and some eggs. And because we're baking a unicorn cake, I thought it would be super fitting to use this colorful whisk. You just want to mix everything up until it's nice and incorporated. Now that the cake batter has been mixed, I'm gonna divide it into four different containers as evenly as I possibly can. Now it's time to color the batter. So I have some gel food coloring here because you want it nice and bright. So I have some pink, some purple, and some blue, and we're gonna leave the last one plain. So just get a little wooden stick like this and then just start swirling it in. Already, look at that insane deep blue color. All right, that's one color done, two more to go. We're gonna create circles of colors. So the very first batter that you pour in, you're gonna pour the majority of it in and hold on to a little bit for the next cake tin. So you just want to pour it towards the middle. And that's just about enough for our next cake. So next is the white. Again, you're gonna pour it towards the middle. And you're gonna use about half of the batter. Then we're gonna do about a third of the blue batter. And last but not least, a little touch of purple. So as you let the batter sit, it'll spread out and fill out the tin. And then we're gonna do the reverse colors in the next tin. So if you still find that the batter hasn't reached the edge of the tins, give it a little bit of help and just rotate it ever so slightly, and then that way it will reach the edges of the tin. So what I'm gonna do now is I'm gonna pop this into an oven. You're just gonna follow the instructions on the box and bake them until they're nice and firm. So I've pulled my cakes out of the oven. They've completely cooled down. And now is the fun bit. We're gonna frost them. I'll go in with our first cake. Just a huge honking scoop of frosting like this right in the middle and just spread it out. And on to our next cake. So what I like to do is this cake is gonna be flipped upside, so this is the bottom of the cake and that way the top will be nice and flat. I'm just gonna smooth it out. Don't worry if your frosting isn't perfect. Mine clearly isn't, but that's okay because we're gonna decorate it and that's when it's gonna get all magical and beautiful. All right, so these are waffle cones and I've just trimmed them so they're a little smaller. And then all you're gonna do, you're gonna take the same buttercream that we used to frost the cake, and you're just gonna smooth it out over the waffle cone, and that's gonna give us a perfect base for our sprinkles to stick. And now, this is the fun bit. We have these colorful rainbow unicorn-like sprinkles and all you're gonna do is just rotate the cone into the sprinkles, and just like that, you have a unicorn horn. So I'm gonna continue doing this 'cause we're gonna have the cones all around the perimeter of the cake. We're gonna just place them on top of the cake. You might want to push down just a little bit so that they stay put. A unicorn of course has a mane, right, and you know what I'm gonna make my mane out of? Girl, some cotton candy. Just grab little chunks of it and just spread them out however you'd like. We're gonna go in with a few more sprinkles 'cause I'm just that kind of girl. So I'm gonna clear my station out because then we're gonna cut into the cake and you'll see the magic of the unicorn come through. Now let's cut a slice. I can't wait for you guys to see what it looks like on the inside. All right. Dudes, I think you guys are gonna be psyched by this. What? What? That is a super cool looking unicorn cake. Look at all of those colors, the cotton candy mane, the crunchy, sugar cone dipped in sprinkles to resemble a unicorn's horn. Dudes, if you're gonna get in on this trend, make this cake. You're gonna love it. - Look at these. You know exactly what they are. Three layers of deliciousness. You've got fluffy orange cake, a little bit of orange jelly, and a glorious chocolate coating. These are the ultimate Jaffa cakes and I'm gonna show you how to make them. Now we're gonna start this Jaffa cake with a little bit of a cheat because we're gonna use ready-made jelly. So what I need to do is put this into a jug with some boiling water and just give it a whisk. And it will take a couple minutes just to dissolve this jelly away. Just keep mixing it, and then we can let it chill. Now this mixture is completely dissolved. And what you need is a shallow tray. And I've lined this with cling foam, just so it's a little bit easier to lift out. It's not completely essential. And you just want to pour in just a shallow layer about that thick, and we can set this in the fridge. And once you've filled it up and you've got a nice, even layer, we're gonna pop this in the fridge for about an hour to set while we go on with our Jaffa cakes. Now to make our cakes, we need to add two eggs into a mixer, which we're gonna give a crack to, make sure we get no shell in there. And then, we add in our sugar. Now there's no baking powder or anything like that in this, so you need to make sure you whisk this for about five minutes until it's really thick, it's really light, and that will give your cake its volume. So put that on full speed and we'll come back to it in five minutes. Now after five minutes, you can see this is really light. Look at that. It's almost tripled in volume. It's pretty pale. You've lost the richness of those egg yolks, exactly what you were looking for. Now once you've done that, what we're gonna do is add in our flour and our butter, and you need to be really careful at this point because we're beating all this air into the mixture. We want to make sure it stays nice and fluffy. So take your flour, and we can just pop it through a sieve, just like that, and gently tap it on. Tap that mixture through. And now here, we've got a tiny bit of cooled, melted butter which I'm gonna pour down the side of my bowl, just like that. And then the final step, just to give it that extra orange kick, I'm gonna zest in about a quarter teaspoon, just like that. And then we just give it a stir. To get your spatula and mix from the bottom, okay, gently folding this together, making all that butter, all of that flour, is incorporated. You're also not knocking the air out of this mixture. Now once everything is combined, you'll smell the orange, it smells amazing, you want to grab a muffin tin or just any kind of shallow tin and we're gonna scoop about a tablespoon per hole and then they can go into the oven. And I've greased my tin with just a tiny bit of butter to avoid the mixture from sticking. And these go in the oven at 160 C for about nine to 10 minutes until a skewer comes out clean. Okay, so it's all happening at once. Our Jaffa cakes are completely cooled in the tin. We've got our orange jelly, which is set. And all we've got to do now is flip these cakes out. So put your cooling rack on top of your tin and then give it a flip, and they should, fingers crossed, pop out. And we had one come out, which is a total success. Right, if they stick, just grab a palette knife, run it around the edge, and you can just pick them up like that. I promise they didn't stick. They did come out. And just pick each of these out and pop them onto your cooling rack. And I've got a cookie cutter here, which we're gonna use for our jelly. Now this is just a little bit smaller than the size of our cake because we want to have that wedge of jelly and the chocolates will flow down the side. So grab our cooled jelly and just cut circles all the way through until you've got enough to cover your Jaffa cakes. And once you've cut enough out, what you want to do is grab a knife or a palette knife and just pick up these little discs that you've made and then you lay them on top of each cake and just repeat that until they're all covered. And once you've got your last slice of orange jelly, there's only one step left. So what I've got here is melted chocolate that has pretty much cooled. So if you dip your finger into it, it's not gonna burn you. You can have a little taste. And the reason it's cooled is because if you pour in hot chocolate, you'll end up with a cake that just has melted orange jelly and a little bit of chocolate on top. So make sure that's completely cool, and you just want to gently spoon it on top of each of your Jaffas. And just push it, tease it into the corners, so you get it covering the whole cake. Just like this. And once you've covered the final cake, grab your plate, and we're just gonna serve these up. So I'm gonna pick them up on a palette knife really gently, place those down, and when you lift it up, you can see that jelly wobbling under the surface. You know it's gonna be good when you bite into it. And once you've added that final one, you can let these set at room temperature, or if you're a little bit greedy like me, you can dive in straight way. And you've got this beautiful glossy chocolate cover. Hidden underneath that is that lovely orange jelly and then really soft cake with a splash of orange in it. You guys are not gonna regret making these ones. - This is a cake that I know you can make. It's a creative challenge but it's so worth it. It tastes even better than it looks and it always gets a wow. So I'm gonna show you how to make it. So the first thing we're gonna make for this cake is the peppermint icing. So I've got a big bowl. Put into that some softened, unsalted butter. I'm gonna sieve in my icing sugar just to get rid of any of the big lumps. And start to combine the two. So that's been nicely combined. I'm gonna add the rest of my icing sugar into the mixture now. So I'm gonna be making this ice cream cake into my favorite flavor of ice cream, which is mint chocolate chip. So I'm gonna add a tiny bit of green food coloring. And also some peppermint extract, which really takes the edge of all the sweetness you've got going on there. So I've mixed in all of that coloring and I've got this lovely mint green color. I've chopped my chocolate into really small pieces just to resemble the chips you get in mint chocolate chip ice cream. So I'm gonna put a big handful into our icing. Then you just want to fold this with a spatula by hand. Then you should have in your bowl what vaguely resembles mint chocolate chip ice cream and this is gonna be used to cover the outside of our cake. So I've got three layers of my favorite chocolate cake. It's a really dark, rich, dense cake, which always comes out with a perfectly flat top, which works really well for this recipe. Put a little tiny blob of the icing in the center of the stand. This will help the cake stick. And then we place the first layer of our cake on the top. So we're gonna top this layer of sponge with a big spoonful of our icing. Try and get a nice even layer so your cake is nice and straight when you go up. So we're gonna place our second layer of cake and then do exactly the same thing with this one. And then once you've got that lovely and smooth, we're gonna put our final layer of cake onto the top. The final thing to do with the icing is just to cover the whole cake in our mint chocolate chip icing. And we're just gonna gently spread it. And you can rotate the cake stand with your other hand to make sure you get a nice smooth finish and then you can just work it down the sides. So I'm happy with how this looks. I'm gonna stick it in the fridge just to cool down for about 30 minutes so that it firms up and when you put the glaze over it, it will stay really firmly. So whilst our cake is chilling in the fridge, we're gonna make the ice cream topper that looks like the upside-down ice cream on top of the cake. So we're gonna start with some melted chocolate. I've actually melted my chocolate already over a bannery, so it's nice and soft. So one of the golden rules we're always told with chocolate is never add water to it or it will seize, but in this case, we want the chocolate to seize because we want to make it into a lovely ball that replicates ice cream. So we're gonna do what everyone says not to do. Almost a tablespoon of water. Just pour it in. And as you stir, you'll notice it will thicken. So now you can see it will hold its shape on the spoon so that you know that it's ready to use. And then you just want to pop that into the top of the cone. We're gonna make the drippy glaze next. So we're gonna melt together some dark chocolate in a bowl with some butter, and this is gonna go over a pan of boiling water until both of them have melted together and they're really smooth and glossy. And you'll notice that it's lovely and smooth and shiny, which is exactly what we're looking for. So we're gonna start creating this dripped look by pouring our glaze into the center of the cake and then it should run to the edges in a lovely drip formation. And as the warm glaze hits the cool cake, it should start to set. Gently spread it and tease it over the edge so that it runs down into the drips that we're looking for. So the final thing to do is to take the ice cream that you made earlier and turn it upside-down and place it right into the center of the cake. And it looks like that ice cream has been dropped and it's melted all over the sides of the cake. I think it's so impressive. It's not as hard as you might think to create, and everyone will be amazed. - Everyone knows the best way to a person's heart is through their stomach. So win over everyone's hearts with these mini red velvet Bundt cakes that's perfect for gift giving. Let's get started. So I know this looks like a lot of ingredients, guys, but it's well worth it. And we're just gonna work in phases for each of the ingredients. First, I'm gonna start with my dry ingredients. Here, I already have some flour in the bowl and then I'm gonna add in some baking soda and salt. I'll give it a good whisk to mix everything together. Dry ingredients good, and now I'm gonna move on to the eggs and buttermilk. Here, I'm gonna just crack some eggs. And then I'll mix it with some buttermilk. And buttermilk will really bring out the flavor of the cocoa in this recipe. And then some vinegar. Vinegar is unique to red velvet 'cause it brings out that tang and the chemical reaction will also bring out the flavor of the cocoa. And then some vanilla extract. I'll just mix everything together and just break up the yolks. And now I'll work on my cocoa mixture. Here I already have some cocoa powder in the bowl and I'm gonna add in a whole bottle of red food coloring. The cocoa powder and the red color really mixes together and just gives you a deep, beautiful color. If I were to add this into the batter itself, it will be a little bit diluted, and it won't have the same color payoff. Whisk it together. And then it almost becomes like a paste that's easier to add in. See how deep that red color is? Now to assemble our batter. Here I have some room-temperature butter that I'm just gonna cream with my sugar. I'm gonna start fluffing the butter up while I gradually add in the sugar. I'm gonna cream the butter and sugar together for about three minutes so that it really fluffs up. This is gonna help the cake become light and airy. This looks good. Now I'm just gonna scrape down the sides of the bowl before I add in the rest of the ingredients so that it can mix evenly. Great. And now I'm just gonna add in my flour in three parts, alternating with my egg mixture. The reason why I'm alternating between the two ingredients is because I don't want to overmix the batter in one single addition, and it mixes together evenly too. Great. And finally, I'm gonna add in the red to my red velvet. Just give it one more mix. Look at that. The most beautiful batter in the world. Great. It's really important not to overmix since the machine can do this, so I'm gonna finish it by hand. Doesn't it look so pretty? Now it's time to turn this batter into mini Bundt cakes. So I was gonna use one of those big Bundt cake pans but when I went shopping, I found this mini Bundt cake pan and I thought these would make the perfect gift. So we're going with these mini guys. This pan is non-stick but since I'm making this for a gift, I want them to be perfect, and I need them to pop out easily so I'm just gonna spray it with a little bit of cooking spray. And then with my ice cream scoop, I'm gonna fill each mold about three-quarters of the way up. Beautiful. I'll just give it a good shake, just smooth everything out. And now I'm just gonna bake it for about 20 to 25 minutes until it's done. I've pulled the cakes out of the oven and they've cooled completely. Look how beautiful they are. They're the perfect red, super festive, and they match my shirt. And now I'm gonna decorate them. Here I have some cream cheese glaze that I've mixed with milk, powdered sugar, cream cheese, and a little bit of vanilla extract. It's a nice, thin consistency so that I can easily pour over the top of the Bundt cakes. With my spoon, I'm just gonna grab a little bit of glaze and spoon it over the top, letting it drip down the sides. And as it cools, it'll thicken up too. This looks perfect. Who doesn't like cream cheese glaze, right? Last one. My favorite part is when it overflows down to the sides, like cream cheese icicles. Great. And while it's still wet, I'm gonna top it with a little bit of chopped pecans, just to make it a little bit more traditional. The cakes are all ready, and now I'm just gonna put them up onto my cake stand. When I gift these, I usually like to put them in a box and put four of them on there and then wrap it up nicely with a ribbon. Homemade goods are like the best because they come from the heart. I love red velvet. I think you're gonna love them too. So make this recipe.

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