How To Make A Paper Airplane - Easy Paper Airplanes Tha..

How to make a paper airplane - easy paper planes - the best paper airplane. I invented this plane. Do you enjoy my work, • Like and share the video - tell friends about this channel. • Comment below - what do you like about my video, Your support keeps this channel going. Paper planes have to be folded AND thrown properly. • Pause the video after every step. You cannot build it, Ask your parents for help! • Throw this paper aeroplane with soft to medium intensity. • The nose has to be slightly higher than the back. More categorized playlists are on my channel page.

Looking back I would have designated someone to take photos or even hire a photographer, because there were just too many adorable, hilarious, messy, crazy moments. Most importantly, though, is that the we made the memories and nothing can take that away. If you knew Reese, you’d know that, like most 5-year-old little girls, she’s devoted to pink. And cake. And anything involving tutus and twirls, so the simple addition of a few retro ballerinas and sprinkles really fancies it up. In the past, I’ve done cakes for the girls that have taken me a week to do, but honestly, not only could I simply not make that happen this time with all of the party prep, but it wasn’t necessary.

You know I love that kind of thing, so it’s not to say I won’t make more of those for her down the road, but this cake was enough to make all the girls giddy (even the moms!). The best part about this kind of moist, buttery white cake is that it pairs nicely with this type of sweeter party frosting, as I like to call it, as well my all-time favourite, Swiss Meringue Buttercream. I took the super-simple approach of filling and frosting the cake with the same thing, but I’ve also filled this cake with strawberries and whipped cream, lemon curd, homemade jam, and more. Just remember that for best results with these cake layers, you really need to weigh your ingredients. It really is the only way to guarantee cake success with this recipe-I promise!

And, if you have 3 minutes and 24 seconds to fill, you can watch my all-time favourite video of Reese here. It has nothing to do with cake or birthdays, but funny as can be. These videos may make me cry, but I hope they make you smile. Beautiful baker birthday girl, Reese. 1. Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans (you will be using each one twice), or four 8-inch pans (if you're lucky enough to have four on hand). I use Parchment Paper Circles for ease. 2. In a medium bowl or measuring cup, combine and stir 1/2 cup of the milk, stir the egg whites, whole egg, vanilla and the almond extract.

3. Sift cake flour twice. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low-speed (I use the “stir” setting on my mixer) for 30 seconds. 4. Add the butter and shortening, blending on low-speed for about 30 seconds, then add remaining 1 cup of milk, and mix on low-speed until just moistened. Increase to medium speed and mix for 1 -1/2 minutes (90 seconds), but no more. 5. Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. 2 cups)(445 grams) into each prepared pan (if you have 2 pans, you will bake 2 layers first followed by the remaining 2), spreading it evenly with a small offset palette knife. If possible, weigh the batter in the pans to ensure 2 even layers.