In a blog post entitled How do I make a cream cheese cake?, the blog author wrote that the recipe was easy, and the frosting was simple to make.

“To make a Cream Cheese Cake: Use the flour as the base, add butter, cream cheese, powdered sugar and vanilla, and mix well,” the post reads.

The result?

The cream cheese cakes look amazing!

I am going to show you how.

I am a fan of baking, so I will make a recipe of my own.

The first step in making a cream cake is to melt the butter.

It is very easy to melt butter in the microwave.

The method I have used works well, and it requires only a small amount of water.

I have also used an electric mixer with a whisk attachment.

It will take a few minutes to heat the butter up.

This will take about five minutes, and then you can start to make the frostings.

The frosting itself will take an additional few minutes, so you can add more water if you want.

The recipe is simple and the cake is so beautiful.

I think I am ready to make my own cream cheese pudding.

I hope you enjoy!

The Recipe: Cream Cheese Frosting Ingredients 1 cup of all-purpose flour (I use a flour like Whole Wheat) 1 1/2 cups of all butter, softened 1/4 cup of powdered sugar 1 1 1 /2 cups powdered sugar (I like to use this stuff because it is not as strong as white sugar) 1/3 cup of heavy cream 1 teaspoon vanilla extract 1 teaspoon almond extract 1/8 teaspoon salt 1 cup heavy cream Directions In a large bowl, mix together the flour, butter, powdered, and powdered sugar.

Pour into the flour mixture and mix thoroughly.

The batter should be thick enough to hold together and firm enough to be spreadable.

Add in the heavy cream and vanilla.

You will need to add the flour and the heavy stock to the batter mixture in order to get a thick, cohesive cake.

Add the almond extract and salt and mix until smooth.

Spread the batter on a wire rack and refrigerate for 30 minutes.

The cake should be set.

Preheat oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper and line with foil.

In a medium saucepan, melt the heavy fat cream until it starts to boil.

Add water to thin the cream so it is no longer a thick thick, sticky consistency.

Bring to a boil, then reduce the heat to medium-low and cook for 2 minutes.

Remove the pan from the heat and let it cool to room temperature.

You should have a very thick batter.

Now, in a large mixing bowl, beat the powdered sugar with the heavy and cream until light and fluffy.

The icing should be very fluffy.

Add powdered sugar to the mixture and whisk until smooth, about 3 minutes.

Add almond extract, salt and vanilla and whisk again until it becomes very light and light and powdery.

The next step is to beat the heavy butter with the flour.

I use a wooden spoon or spatula because it has a bit more power and I like the consistency.

Add about 1 cup flour to the butter and stir it into the egg mixture.

Continue to mix until the mixture comes together.

Add more flour if needed to get the consistency you want, about 2 tablespoons.

Add half the flour to each batter and stir until combined.

Then, add in the remaining flour and mix again.

Fold in the vanilla.

The dough should be sticky and shiny.

Spread it on a lightly floured surface and shape into a rectangle.

You want it to be flat and not too thin.

You can add a little more flour, if you like, if it is too wet.

You may have to add more egg to get it to look just right.

Brush the top with the egg wash and place in the oven for 15 minutes, or until the cake has risen slightly.

Allow the cake to cool for 5 minutes before cutting.

Once it has cooled, cut the cake into 1-inch rounds and serve warm with whipped cream, a dollop of powdered buttercream frosting, or with a scoop of vanilla ice cream.

The final step is a little tricky.

You need to spread the frosted icing on the cake first, and if you have a pastry cutter, cut it into a triangle and wrap the frosty edges around the cake, so that they form a ring.

If you do not have a knife, cut a slice of cake into the shape of a triangle with a 1/6 inch slit at the top and a 1-to-1/2 inch slit on the bottom.

Brush all the icing on top and frost.

Bake at 350 degrees for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Let the cake cool completely before serving.

I will have to make a few more of these.

The Recipe!

Cream Cheese Pie 1 cup