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A beach cake is a Japanese specialty cake with lots of sprinkles and a soft shell cake pan.
This is not the cake for a party.
This cake is for the family.
It can be enjoyed in two-hour chunks, but I usually get it done by the third.
This one-pan cake is so simple that you can make it in two minutes.
It’s a great time to do what I like to call the beach cake trick.
I don’t like to do it, though.
You have to have a special cake pan, and you have to do the cake part in the oven at least four hours before you’re ready to eat it.
The first time I tried this beach cake, I made a few mistakes.
I made the cake too thick.
I let the cake sit too long in the pan.
And then I did too much baking.
The cake is good if you have a few extra minutes and it’s still good if it’s done by 3 p.m.
The recipe I wrote above is a good compromise.
It works best for smaller-sized bites.
And, you don’t need to worry about any other ingredients.
But you will need to cook the cake, if you want it to be crispy and fluffy and light and fluffy.
So, if that’s what you’re after, I highly recommend trying this recipe.
I hope you give this recipe a try!
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