NARRATION - Friendly / Warm / Upbeat / Young Mom

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Elearning
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Description

Voice over for a series of recipe videos - narrating the recipe steps along with fun facts/tips - for an online channel called 'Thanksgiving and Co.' This recipe is for a Lemon-Plum Skillet Cake.

Vocal Characteristics

Language

English

Voice Age

Young Adult (18-35)

Accents

North American (General) North American (US General American - GenAM) North American (US Midwest- Chicago, Great Lakes)

Transcript

Note: Transcripts are generated using speech recognition software and may contain errors.
Let's talk desert Mouthwatering lee. Moist, seductively delicious and wonderfully fragrant. Are lemon plums scale A take comes out of the oven looking like an edible work of art. Start by whisking your basic dry ingredients together and set aside nothing to it right. Then, in a stand mixer fitted with the paddle attachment, cream your butter, sugar, orange zest, a bit of luck. You're if using and spices until smooth. You confined lemon plums in the specialty produce section at the supermarket. Be sure to ask your grocer about them if you don't see them right away. Though impressive in presentation and arousing and taste, making a plum skillet cake is easy now at the dry ingredients and sour cream alternating between the two Likely blending after each addition. Did you note the part about alternating? Resist the temptation to just dump all of the dry ingredients and sour cream into the mixing bowl? Why, you ask. Alternating these ingredients is key to a perfectly moist and tender cake. If you add all of the dry ingredients into the creamed butter mixture, the battery will be too thick and you risk over mixing overmix. Batter means tough, dense cake If you add all of the sour cream, it concern. Actuate the creamed butter mixture, which can't absorb all of the liquid at once and cause the mixture to separate bottom line. Alternate the dry ingredients and sour cream, briefly blending after each addition. Pour your luscious cake better into a well buttered cast iron skillet. Now about the lemon plum. Never heard of it. It's a yummy lemon shaped plum imported from Chile that is available for a short few weeks in spring. Fan the thin lemon plum slices in a circular pattern on top of the batter and Sprinkle with brown sugar. Slide the skill it in the oven, and within the hour you'll be swooning over the lovely fragrance wafting through your house and drooling over the beauty of a cake. You just fate.