If you’ve ever tried a koi cake, you’ll know that it’s quite the challenge to create.
The cake itself is incredibly thin, and the cake itself tends to be quite dense and hard to slice.
It’s one of the most difficult desserts you can make, and I’ve had to do it several times over the years.
It was one of those things that I tried, I really enjoyed it, and then I realized it wasn’t for me.
There were so many other things I wanted to try and make that I didn’t have the time to go through the process of trying to make this one.
When I finally got around to it, I ended up with this koi-cake.
I think it’s a great idea.
The only drawback is that it took a little while to bake, but once you’ve made it, it’s great!
I was a little disappointed when I made it and didn’t get as much flavor out of it as I thought I would.
If you like to make it, though, this is the recipe for you.
Make a batch, throw it in the fridge for a few days, and make it again.
When you’re done, just pop it into your refrigerator and forget about it.
I know it sounds complicated, but this is such a great recipe.
The recipe below uses koi eggs to make a more traditional koi flavor, and if you’ve never heard of koi egg, I’d recommend you give this a try.
Ingredients For the Koi Egg: 4 eggs, room temperature (1 cup = 1 large egg)