Tag Archives for cake
Sweeeets.13. June 2013
In Japan we ate a lot of sweet things and I saw such cool stuff, some we tried, some we didn’t and some just looked way too pretty to shove into ones mouth, it felt like it would of been a sin to destroy them. I took some photos of the things I liked, hope you enjoy them…
Typography cake. Now. I want it now.15. May 2013
Good Lord, look at this amazing cake! My friend Clint always finds the coolest things like this and then mails me the link (he found Eyescream and Friends). He is the best at finding stuff that makes me want to backflip off a roof. I’m so so so going to try make this cake and when I do I will blog about the results, but for now check out these cool photos and read about how to make it. Here is a link back to the genius who actually made this in the first place – Victoria I’m sending you a virtual high-5, because your face and this cake flipping rule.
- To make the cake you will need; 1 box cake mix, any flavor (we used white), edible dough (any color), mini alphabet cookie cutters (these will vary in size, make sure they are small enough that when your word is spelled out, it will fit in your pan), a 9×5 loaf pan (or any cake pan in which your message can fit; a bundt pan is a fun one to use), rolling pin, and confectioners sugar.
Take your edible dough and knead it into a workable, pliable consistency. Then sprinkle a little confectioners sugar on a clean surface and roll out the dough to your desired thickness. Cut out the shapes of the letters you want to use in your message. For the cake in this tutorial, I used a whole package of edible dough and cut out the letters Y and A to spell YAY.
Make cake batter according to instructions on box. Grease your pan and pour enough batter in the pan to cover the bottom. Take your cut-out letters and place them in the batter, spelling out your word or message. Repeat this until you have crossed the length of the pan. Make sure the letters are lined up and straight.
Place the rest of the cake batter into a measuring cup (or piping bag if you want to really be careful) and pour batter slowly over the top of the letters, until they are covered and you have used up all the batter.
Bake cake in a 350F oven for about 40 minutes; check for doneness with a toothpick. Allow to cool before using a sharp knife to slice into the cake and reveal the surprise message.
D.I.Y. loveliness31. January 2013
Here is what you would need to make them: Coffee filters, Scissors, Sewing machine, Loose tea leaves, Stapler, Embroidery thread, Paper for tags (construction paper, old book pages, etc.), Optional: Spices (pumpkin pie spice, cinnamon, ground ginger, etc.)
Step 1 – Cut two coffee filters into a rectangle. I typically just cut off the ridged part.
Step 2 – Stitch the filters together on three sides, leaving one of the smaller sides open.
Step 3 – Fill the teabag with the loose tea leaves. I use anywhere from 1 to 2 teaspoons, depending on the size of the bag and how strong you like your tea. (You can also add about 1/2 teaspoon of your favorite spices. Pumpkin spice is one of my favorites!)
Step 4 – Stitch the top of the tea bag closed. All four sides should be stitched now.
Step 5 – Fold down the corners, placing a 3-4in. piece of embroidery thread under one of the flaps.
Step 6 – Fold the tip of the tea bag down, and use a stapler to hold it shut. (You could also stitch this part if you wanted to.)
Step 7 – Cut paper tags and glue, stitch, or staple them to the ends of your embroidery thread (images from A Beautiful Mess).
1 3/4 cup all purpose flour, plus a little extra for the ramekins
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup whole milk
1/2 cup vegetable oil
1.5 tsp. vanilla bean paste
1 cup freshly brewed hot coffee
You will also need twelve 10 oz. ramekins. If you don’t have that many, make as many mini cakes as you can and use the rest of the batter for cupcakes. The mini “cake plates” are actually tin coasters I got from FindersKeepers Market. Coasters are the perfect size for these cakes.
1. Preheat oven to 350.
2. Butter and flour the ramekins.
3. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and mix thoroughly with an electric hand mixer.
4. In a small bowl, combine the milk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry and mix on low speed.
5. Add the coffee to the batter, still mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
6. Ladle the batter into your individual ramekins, leaving about 2 inches of space at the top of each.
7. Bake 35-40 minutes until a toothpick comes out almost clean (with some moist crumbs), and cool in the ramekins for 30 minutes. Once cool enough, turn them out onto a cooling rack to cool completely.
8. Once the cakes have completely cooled, carefully slice off the rounded tops so you have flat, even surfaces on both sides.
- Cardamom Buttercream -
2 sticks salted butter at room temperature
1 tbsp. vanilla bean paste
2 tsp. ground cardamom
3 cups of powdered sugar, sifted
1/4 cup whole milk
1. Cream the butter until fluffy and pale.
2. Add the vanilla and cardamom and mix thoroughly with a hand mixer.
3. Alternate adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth.
Milktert fail. Fail.30. January 2013
Ok so the other day I attempted what the Americans call a custard pie and what we like to call Milktert. I’m going to be honest with you guys I don’t think I’m going to be winning any prizes for what I turned out. It tasted nice, but it wasn’t the best thing I had ever chewed down on. I had some of the best milktert I have ever tasted at District 6 the other night and this guy was like it’s ugly, stubby, 5th cousin that has an iron deficiency and one leg that’s shorter than the other.
I followed the recipe bit by bit, it was relatively easy to make but first off I think I over cooked the pastry, which by the way I made from scratch. I had to blind bake it first and I think I may have over done it. And on top of that I think I made the base too thick. Anyone have any tips on how to get the pastry in the pie tin nice and easy after you’ve rolled out to the right thickness? I battled a bit with that part too. Sigh.
The actual custard part tasted nice, but not like a traditional Milktert and it didn’t set properly despite being in the fridge for over 12 hours, it was firm, but I think it could of been firmer.
So like I said, it’s not getting any prizes, in fact I don’t even think it’s worth a special mention and after reading what I have written up to now I think it’s safe to say that I failed at Milkterting. It looked right and it tasted sort of right, but I wasn’t completely happy with it.
Does anyone have a nice Milktert recipe that they are willing to share with me? I would love to attempt this again, but I won’t be using this specific recipe (If anyone is interested in trying it I’ll inbox it to you, if you want).
Chocolate cake with salted caramel icing20. August 2012
The other day I bought this beautiful pale straight-out-the-70′s-green cake stand. It was quite pricey but I thought stuff it, if I was a cake I would want to live my short life on this piece of amazing.
I knew the first cake I was going to parade on it was a chocolate cake with salted caramel icing that I saw on this blog a while back and have been meaning to try out for ages. You see I’m in charge of making my friends Leigh and Brad’s wedding cakes for their shindig in September and this is one of the cakes I wanted to make. So I did and Leigh and Nick, who was Leigh’s stand-in-husband-to-be tried it out.
Lets start with the sponge, it’s dark and moist and the full cup of cocoa that is required makes this a winning chocolate cake recipe. Next, the icing. Oh the icing. You have to make the salted caramel sauce from scratch, which is pretty easy to do, the hard part is not eating it all of it before you mix it into the frosting for the cake. It is so so delicious.
So this cake has made the cut for the Brad/Leigh wedding, which I’m super happy about. I’m also going to start making it for Wolves, so if you fancy yourself a bit of chocolate cake covered in salted caramel cream cheese icing I suggest you come visit soon or gate crash the Reilly’s wedding.
Chocolate Cake (copied this recipe off Kimberly Taylor Images)
170 grams unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat the oven to 180° degrees and grease your cake pans- I used two x 20cm cake tins
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide your batter between your cake pans. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.
Salted caramel sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup – I didn’t have corn syrup so I used golden syrup instead, which just by the way is the preferred substitue
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
Salted Caramel Frosting
226 grams butter at room temperature
226 grams cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
Day one: Apple Streusel cake08. May 2012
So this week I’m going tow try bake something new everyday, one bake a day. I’ve been quite busy lately and haven’t really had time to fire the old oven up, so I thought I would try make myself some time to do exactly that.
My first project: Apple Streusel cake
This is the first time I’ve ever made one of these because I’m not the hugest fan of cooked apples, or cooked fruit in general – there’s something about the texture that makes my face shake. But I tried it out anyway and it came out really nicely. It’s not the hardest recipe to follow, maybe that’s why I like it and the end result is a light very flavoursome cake/pie that goes awesomely with some vanilla flavoured cream (Side note: Vanilla flavoured cream should be sold in handsfree packaging that you can just strap to your face and suck on all day long).
Well anyway, I got the recipe out Cake Days and I have typed it out for you below. Try it out, you won’t be sorry you did, unless you are deathly allergic to apples, then I think you might be super sorry.
For the sponge:
60g unsalted butter, softened, plus extra for greasing
140g plain flour, plus extra for dusting
100g caster sugar
1 large egg
1/2 tsp vanilla essence
1 tsp baking powder
1/8 tsp salt
80ml whole milk
3 granny smith apples, I used red ones and they worked just fine
For the streusel topping:
70g plain flour
1/2 tsp cinnamon
40g unsalted butter chilled and diced
70g soft brown sugar
How to make it:
1. Preheat the oven to 170°, then grease the tin with butter and dust with flour
2. First make the streusel topping. Sift the flour and cinnamon into a bowl. Add the butter and using your fingertips rub the ingredient together until they resemble breadcrumbs. Stir in the sugar and set aside.
3. Using a hand-held mixer or a freestanding mixer with the paddle attachment, cream together there butter and sugar until pale and fluffy. Add the egg and vanilla essence and mix thoroughly, scraping down the sides of the bowl to ensure that all the ingredients are fully incorporated.
4. Sift together the flour, baking power and salt, then add half of this mixture to the creamed butter and sugar, followed by half the milk. Mix well on a medium speed. Scrap down the sides of the bowl, then repeat with the rest of the dry ingredients and the milk. Pour the batter into the prepared tin.
5. Peel, core and slice the apples into quarters and each quarter into 3 or 4 slices, depending on the size of the apples. Arrange the slices in concentric circles on the top of the cake batter, then sprinkle with streusel topping, making sure it forms an even layer.
6. Place in the oven and bake for 35-45 minutes or until golden brown on top and a skewer inserted into the middle of the cake comes out clean and no uncooked mixture is sticking to it. Set aside to cool before removing from the cake tin. Serve with cream or custard, warm or cold.