I attempt to decorate an AI generated Birthday cake! SUBSCRIBE ►https://www.youtube.com/subscription_center?add_user=rosannapansino WATCH MY LAST VIDEO ► https://youtu.be/8tugTnLEuT0 -------------------------------------------------------------------------- BUY: *MERCH: https://rosannapansino.com/ NERDY NUMMIES COOKBOOK: https://rosannapansino.com/collections/discount-eligible/products/the-nerdy-nummies-cookbook-by-rosanna-pansino-signed-copycrid=2S4XISSDN2NCR&keywords=nerdy+nummies+cookbook&qid=1651509514&sprefix=nerdy+nummies+cookboo%2Caps%2C116&sr=8-1 -------------------------------------------------------------------------- FOLLOW ME: Facebook: http://www.facebook.com/rosannapansino Twitter: http://www.twitter.com/RosannaPansino Tumblr: http://www.rosannapansino.tumblr.com Instagram: http://instagram.com/rosannapansino Snapchat/TikTok: rosannapansino Follow JonnyCakes! Instagram: https://www.instagram.com/thejonnycakes YouTube: https://www.youtube.com/@thejonnycakes FOLLOW NERDY NUMMIES: Instagram: http://www.instagram.com/NerdyNummies/ Facebook: http://www.facebook.com/NerdyNummies/ Twitter: http://www.twitter.com/nerdynummies Here's the AI Generated Recipe from ChatGPT we used (I wouldn't recommend making): For the cake: - 2 cups gluten-free all-purpose flour - 1 cup coconut flour - 1 1/2 cups granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup coconut oil, melted - 1 1/2 cups unsweetened coconut milk - 1/4 cup pineapple juice - 1 teaspoon vanilla extract - 1 teaspoon coconut extract - 4 large eggs For the frosting: - 2 (13.5 oz) cans full-fat coconut milk, refrigerated overnight - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon rum extract (optional) - Toasted coconut flakes, for garnish - Maraschino cherries, for garnish Instructions: 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. 2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut flour, granulated sugar, baking powder, baking soda, and salt until well combined. 3. In a separate bowl, combine the melted coconut oil, coconut milk, pineapple juice, vanilla extract, coconut extract, and eggs. Whisk until well blended. 4. Gradually pour the wet ingredients into the dry ingredients while stirring continuously. Mix until the batter is smooth and free of lumps. 5. Divide the batter equally between the prepared cake pans and smooth the tops with a spatula. 6. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. 7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely. 8. While the cakes are cooling, prepare the frosting. Take the cans of refrigerated coconut milk and carefully scoop out the solid coconut cream that has risen to the top, leaving behind the liquid. Place the solid coconut cream into a mixing bowl. 9. Add powdered sugar, vanilla extract, and rum extract (if using) to the coconut cream. Using an electric mixer, beat the ingredients together until light and fluffy, about 2-3 minutes. 10. Once the cakes are completely cooled, frost the top of one cake layer with the coconut frosting. Place the second cake layer on top and frost the entire cake, covering the sides and top with the remaining frosting. 11. Sprinkle toasted coconut flakes over the frosting and garnish with maraschino cherries. 12. Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Your gluten-free, dairy-free Pina Colada birthday cake is now ready to be enjoyed!
