Baking My Own Birthday Cake ✨ | Mid-30s Documentary скачать в хорошем качестве

Baking My Own Birthday Cake ✨ | Mid-30s Documentary

I turned 35 🎂✨ This year I celebrated quietly — by baking my own carrot birthday cake, testing the viral Japanese cheesecake everyone’s been making, walking through an almond blossom garden by the sea, and cooking a cozy dinner with potato gratin and roasted oyster mushrooms. No big party. Just sunshine, spring air, mascarpone cream, rosemary from the market, and candles shaped like 35. Birthdays feel different now. Slower. More intentional. I’ve learned that we’re responsible for creating our own joy — so yes, I bake my own cake, choose where we go, cook the dinner, and make the wish. And I’m happy doing it. Thank you so much for watching and spending this day with me 🤍 It truly means more than you know. If you enjoyed this birthday vlog, please like the video — it really supports my channel. And tell me in the comments: how do you usually celebrate your birthday? Big party or quiet day? I love reading your stories. ⏳ Timeline 00:27 baking my birthday cake 05:16 testing the viral Japanese cheesecake 06:53 making mascarpone cream 11:02 almond blossom garden trip 14:43 cooking dinner: potato gratin & roasted oyster mushrooms 24:09 decorating the cake 27:40 making a wish & blowing out the candles 🥕 Carrot Cake Recipe Sponge 180 g flour 2.5 g baking soda 4 g baking powder 1 g salt 1 tsp ground cinnamon 3 eggs 150 g sugar 150 g vegetable oil 60 g walnuts 240 g grated carrots Bake at 180°C (350°F) for 40–50 minutes. Cream 200 ml heavy cream (35%) 100 g powdered sugar 300 g mascarpone Lemon zest