Handcuff Belt

Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.

You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.

And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰

~ Vixon's recipe for Pink Lemonade Cake ~

Ingredients

For the Pink Lemonade Cake Layers

2 ½ cups (285g) cake flour

1 ½ cups (300g) sugar

½ teaspoon (3g) salt

2 ½ teaspoon (12g) baking powder

1 ½ sticks (169g) unsalted butter, slightly softened We cut into ½ inch slices on wax paper to soften slightly.

4 large eggs

¾ cup (190g) frozen pink lemonade concentrate, thawed.

½ cup (121g) milk

2 teaspoons (7g) lemon extract

zest of 1 lemon

pink coloring gel if you want the cake layers to be pink

For the Lemon Cream Cheese Frosting

2 sticks (226g) unsalted butter slightly softened but cool to the touch.

16 oz Cream Cheese, softened.

2 teaspoons (8g) lemon juice (optional)

1 teaspoon (4g) lemon extract

Zest from 1 lemon approximately 1 ½ teaspoons (3g)

6 to 6 ½ cups (690g - 747g) confectioners' sugar (Start with 6 cups and increase to your liking as needed.)

Instructions

For the Cake Layers

Preheat the oven to 350 degrees

Grease and flour two 8 x 2 inch round pans

In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.

In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.

With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.

With the mixer on low speed, slowly add half of the egg mixture. Increase the mixer to medium speed for 1 ½ minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add the pink gel color.

Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Let the cakes cool in the pan 10 minutes, then turn out.

Works well for cupcakes

Makes 7 cups batter

For the Lemon Cream Cheese Frosting

Cut butter into ½ inch slices and add to the bowl of your mixer, beat until smooth.

Cut the cream cheese into pieces and add to the butter, beating until blended.

Add the lemon juice and lemon zest. (You can add one teaspoon lemon extract for a stronger lemon flavor).

Gradually add powdered sugar and mix until well blended.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.