5 Idiots and Me

Chapter 14

Hey guys! Sorry for the late update. I would just like to say thank you guys sooooo much for getting this story 700 readers! I am really happy right now!

 

So read on and tell me what you think! Don’t forget to vote and comment!

This chapter is UNEDITED!

 

Chelsea’s P.O.V

            “Okay guys, ready, set, GO! May the best cook win!” Niall said and Harry and I took off.

            I already knew what I was going to make; a Vanilla Ruffle Cake. The Vanilla Ruffle Cake was one of my mom’s favorite cakes in the world. (A/N Pretend this cake takes less than an hour to make.) I grabbed all the ingredients I needed; butter, eggs, flour, baking powder, salt, sugar, vanilla, milk, Vanilla Butter Cream, and red food coloring. I looked over at Harry’s “station” and smirked. Roasted Chicken. Please, what a classic. Harry looked at me and grinned. “Get ready to get your butt whooped, Sweet Cheeks.”

            I scoffed and rolled my eyes. “It’s on, Styles.”

            I got all my materials needed and set them on the counter around. “This is for you Mom.” I whispered at the ceiling. I took out the cookbook from the cabinet and opened it up for minimum guidance. The same cookbook my mother used.  

Directions for a Beautiful Vanilla Ruffle Cake

1.    Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans using butter and all-purpose flour; set aside. In medium bowl stir together 2-1/2 cups flour, the baking powder, and salt; set aside.

 

2.    Preheat oven to 375 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined. Spread batter in prepared pans.

 

3.    Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.

 

4.    Meanwhile, prepare Almost-Homemade Vanilla Buttercream. Tint frosting pale pink

      (1 small drop of red food coloring). Place one cooled layer on serving plate. Frost    top of layer with some frosting. Top with second layer. Spread frosting on top layer. Spread a thin crumb coat on sides for ruffles to adhere. Refrigerate for 10 minutes.

 

5.    For ruffles, fit a pastry bag (or plastic freezer bag with one corner snipped off) with a Wilton #125 petal tip. Fill bag with frosting. Beginning at base of cake and holding tip against cake, pipe frosting in a back and forth motion to create rows of ruffles.

  

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            “Okay, the first competitor, Harry Styles, is first. Please come up.” Niall said in a posh tone.