some really interesting unused/hidden (and somewhat obscure) content within cookie run!! (3/3, via the cutting room floor website)
when one of roll cake's ability sprites were added into ovenbreak's files, there was a message written in korean, saying "please stop"
an unused pet within the files of either cookie wars, or line cookie run. it's essentially just some pizza dough and a disembodied hand
what was originally gonna be the cast of cookies and pets at ovenbreak's launch. there are, of course, a few changes. coffee and special force (+ their pets) didn't make the cut, along with strawberry's beta pet. additionally, dino-sour and popcorn look.. noticeably different.
the original background for sorbet shark's trial. it was even accidentally set as the background for the lil icon thingy for their trial, when they first became playable
two unfinished doodles found within the files of one of the cookie detective events. if i can recall correctly, there wasn't even a final version of the cinnamon doodle that was used in the event
a pretty incomplete sketch of one of the cutscenes within the ai run event featuring aloe, as found within the game's files
another incomplete sketch from ai run, and of some sort of beta/alt version of aloe's lab
unused and incomplete designs/sketches of the fish from sorbet shark's ability, as found within the game's files
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Here is my Coffee and walnut cake recipe as promised. It’s the perfect treat for this time of year. A slice of coffee cake, hot drink and getting cosy with a blanket and Netflix. I hoped that this was going to last a couple of days but everyone went in for a second slice that same evening lol, it really was very delicious, I can’t wait to bake another one very soon.
Coffee and Walnut Cake
For the sponge
200g unsalted butter (at room temperature)
200g of caster sugar
4 medium eggs
200g of self-raising flour
1 teaspoon of baking powder
2 tablespoons of instant coffee
1 tablespoon of boiling water (to dissolve the coffee)
50g of roughly chopped walnuts
For the coffee buttercream frosting
2 teaspoons of instant coffee
1 teaspoon of boiling water (to dissolve the coffee)
200g of unsalted butter
400g of icing sugar (sifted)
Walnut halves and coffee beans to decorate (optional)
To make the sponge
First thing to do is preheat your oven to 180°c or 350°f then grease and line two 20cm cake tins.
Next dissolve 2 tablespoons of coffee granules in 1 tablespoon of boiling water, set to one side to cool.
Roughly chop 50g of walnuts and then set to one side
Grab yourself a large mixing bowl or stand mixer (my mixer on Amazon https://amzn.to/2HUdSM8 ), and beat together the butter and sugar for a few minutes, until it is light and airy.
While the butter and sugar are being mixed, whisk 4 eggs in a jug.
Now add in the eggs a little at a time until incorporated.
Next add in your flour and baking powder and mix again.
Lastly add in your chopped walnuts and dissolved coffee and give it one last really good mix making sure that everything is incorporated
Divide the cake batter evenly between the two cake tins and bake on the middle shelf of your oven for 20 minutes or until golden. To test if the cake is cooked, poke a cocktail stick or skewer into the center of the cake, if it comes out clean the cake is done if there is a tiny bit of cake batter stuck to the pick pop it back into the oven for a couple more minutes.
Once cooked place both cakes onto a wire rack to cool.
To make the frosting
Dissolve 2 teaspoons of coffee in 1 teaspoon boiling water.
Cream the butter and icing sugar for a few minutes, until it’s light and airy.
Stir in the dissolved coffee until the buttercream is well combined.
Put the bottom layer of your cake onto a cake stand or plate, add a good amount of buttercream to the first layer then add the second cake layer on top.
Add a good amount of buttercream to the top and sides of your cake and using a palette knife ( https://amzn.to/35gXqP9 Palette knife amazon link) smooth over your buttercream until there are no imperfections.
Lastly decorate your cake anyway you wish, this time I used walnuts and coffee beans.
I hope you enjoy this recipe as must as me.
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Coffee Walnut Cake
175 g of sugar
170 g of self-raising flour
135 ml of sunflower oil
1 ½ tablespoon of instant coffee
1 ½ teaspoon of baking powdwer
75 g of walnuts
Chop finely the walnuts and set them aside.
Sift the flour and the baking powder into a large mixing bowl.
Then add oil, eggs, sugar and coffee powder and whisk the mix until it gets smooth and creamy.
In case, it is possible to add 2-3 tablespoon of milk.
Fold the chopped walnuts into the mixture.
Pour the batter into a greased 20 cm mold.
Bake in a ventilated oven, preheated at 170°C for about 45-50 minutes or until a skewer comes out clean.
Sprinkle it with icing sugar.
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