Hi, I’m Solo Pine
 
Did you come here for something in particular or just general Riker-bashing? And blowing into maximum warp speed, you appeared for an instant to be in two places at once. We have a saboteur aboard. We know you’re dealing in stolen ore. But I wanna talk about the assassination attempt on Lieutenant Worf. Could someone survive inside a transporter buffer for 75 years? Fate. It protects fools, little children, and ships. Damage report! I’ve had twelve years to think about it. And if I had it to do over again, I would have grabbed the phaser and pointed it at you instead of them. Some days you get the bear, and some days the bear gets you. Ensign Babyface! I’m afraid I still don’t understand, sir. Mr. Crusher, ready a collision course with […]" / 

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Hi, I’m Solo Pine
 
Did you come here for something in particular or just general Riker-bashing? And blowing into maximum warp speed, you appeared for an instant to be in two places at once. We have a saboteur aboard. We know you’re dealing in stolen ore. But I wanna talk about the assassination attempt on Lieutenant Worf. Could someone survive inside a transporter buffer for 75 years? Fate. It protects fools, little children, and ships. Damage report! I’ve had twelve years to think about it. And if I had it to do over again, I would have grabbed the phaser and pointed it at you instead of them. Some days you get the bear, and some days the bear gets you. Ensign Babyface! I’m afraid I still don’t understand, sir. Mr. Crusher, ready a collision course with […]" />

Ingredients

 1 ml ramen noodles
 2 sticks flour
 12 drops butter
 56 mg eggs
 250 lbs salt
 3 cups water

Directions

1

Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

4

Place 1 cake layer, flat side up, on the platter. Spread 3/4 cup frosting over top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of the cake. Chill 40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

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