cake recipes
VicentaLakin
Yesterday, the chocolate walnut McFin formula, which had been tampered with by itself, failed in a gorgeous way. Neither is added to the banana mud, nor is the amount of milk so small, and last but not least cocoa powder is so strong. If I don't tell you it's like a dry-dried bun, you must think it's great. So I've decided to start with the formula. Never before have you been as serious as you are today, going through the big webs and e-books, looking at the McFin formulations you baked all day, trying to draw up the ratio of dry to wet materials in your own set of wheat formulations for future reference. In fact, thanks to the failure of the baker, he had made so bad a McFin when he was confused and tired. But there's one thing that says, "Get up wherever you fall, and do it in the original formula for a freshman like me." Today's banana-chococofa, which I have failed to do, is a fragrance, sweet and soft, and a fragrance of cocoa powder. The most powerful thing behind this is that Mom, whether I fail or not, she'll back me up, encourage me and wipe out the little things that I think I've failed, and end up saying, "It tastes good," thinking, "How big a mind to bear the energy."
