Cake for my husband's birthday ASMR

#SilentVlog #CakeForMyHusbandsBirthdayASMR #CarrotCake #BakingASMR #CozyKitchen #BakingVlog #birthdaycake

[Cake for my husband's birthday ASMR | Epi. 16] 🎂✨

Watch the last vlog //    • A trip to Cape Town South Africa  

Cake for My Husband’s Birthday ASMR | Silent Vlog 🎂✨
For so many years, Kyle’s birthday cake request has always been the same—carrot cake with cream cheese icing. Even without all the equipment I used to have back in South Africa, I pulled it off with just a simple hand mixer.
March is always a special month in our home—both my husband and I celebrate our birthdays. This year, I baked his favourite cake, taking my time to enjoy the soothing process of icing and decorating.
With a little extra batter, I made a few cupcakes on the side. Swirling the frosting, smoothing the edges—there’s something so calming about these quiet kitchen moments.
If you'd like to try this version of carrot cake, the full recipe is below.
It’s truly the best

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Carrot cake recipe

Ingredients for the cake:
2.5 cups flour
2t (10ml) baking powder
1.5t (7.5ml) Bicarbonate of soda
3t (15ml) mixed spice
1t (5ml) salt
1.5 cups sugar (750ml)

1.25 cups oil (310ml)
4 eggs
2 cups grated carrot OR Granny Smith apples - I used carrots
1 cup grated fresh/ crushed tinned pineapple
Half a cup of chopped pecan nuts
Quarter cup smooth apricot jam - (I don’t add this - optional)

Method:
Sift the dry ingredients together twice.
In a separate bowl, beat the sugar, oil and eggs together until well blended. Use an electric beater and beat at high speed for 3 minutes.
Add the carrots or apples, pineapple, nuts, and apricot jam and mix into the wet ingredients well.
Sift the dry ingredients over the mixture and fold in with a spatula until uniformly blended.
Grease a 28cm loose-bottomed springform tin or angel cake tin. Or line the tin with baking paper, this is what I did.
Pour the mixture into prepared tins and bake at 180 degrees Celsius / 350 Fahrenheit  for 45 minutes.
Allow the cake to firm and cool in the tin for 10 minutes before turning out.

For muffins/ cupcakes or loaf tin reduce the time to 20-30 minutes respectively.

Note: the recipe makes a lot of batter, I have made all different variations of loaf tin cakes, cupcakes, flatter sheet cakes and round cakes. You can play around with the tins you have and just monitor the time they are in the oven depending on the size and depth of the cake batter in each tin.


Cream cheese icing

Ingredients for the icing:
Half a cup butter (125ml)
4 cups icing sugar
1t vanilla essence
250g cream cheese

Method:
Cream the butter and gradually add the icing sugar.
Add the vanilla followed by the cream cheese and mix until smooth. 
Don't beat the cheese too much as the mixture will become watery.
Ice the cake when it has cooled. 

Note: This icing quantity makes enough for 2 x above cake recipe. So you can either halve this icing recipe or keep the extra icing in the freezer.
You will see that I halved the recipe of the icing in this video but added a tiny bit more cream cheese.

You can use a stand mixer, but you can also make this whole recipe with a hand mixer.

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Timestamps:

00:00 Intro
00:29 Spring arriving in the city
00:43 Creaming the butter
00:51 Adding the icing sugar
01:33 Mixing the butter and icing sugar together
02:38 Weighing the cream cheese
03:36 Adding the vanilla essence 
03:52 Mixing that in until smooth
05:18 Icing is made
05:30 Cleaning the countertop
05:41 Getting the carrot cake out for icing
06:31 Dividing the icing up for the cake and leaving the rest for the cupcakes
07:17 Placing the carrot cake cupcakes on a plate
07:57 Icing the carrot cake cupcakes


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