Browsing Tag

recipe

baked goods, other cool bloggers, recipes, RECIPES

Typography cake. Now. I want it now.

May 15, 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.

typography-cake-222

typography-cake-13

typography-cake-12

typography-cake-diy-22

- 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.

baked goods, COOL STUFF, My Recipes, recipes, RECIPES

Tea time with my girls.

January 28, 2013

On Saturday afternoon I had a bit of a tea party at our flat. I baked some vegan cookies, set out some of my most colourful china and invited some friends over. I haven’t seen these 3 faces in one room all together for a while, so I was super happy to have them all at my house.

We tried out some teas from a lovely lady who came to see me the other day about her product Lady Bonin’s Tea Parlour. She left me some samples and the girls and I tucked into them on Saturday. The tea was fragrant and really nice, subtle but nice and they complimented the super sweetness of my cookies well. I’m getting some of this tea into Wolves soon, you must come try it out if you like.

The vegan cookies went down a treat (Leigh I kept you some, but then we ate them. I love you. Sorry. ) I have made them before, except this time I cut them into hearts  – the recipe is at the bottom of this post if you are interested. 

I think I need more friend/tea parties in my life. They’re so easy to set up and they’re such a nice way to spend an afternoon.

 

tea-time-15

tea-time-16

tea-time-2

tea-time-17

tea-time-5

tea-time-11


tea-time-4

tea-time-9

tea-time-6

tea-time-8

tea-time-13

tea-time-12

tea-time-10

Vegan choc chip-pecan nut-cinnamon cookies  

Ingredients:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 and half teaspoons cinnamo

handful of chopped pecan nuts

handful vegan chocolate or carob chips

1 cup brown sugar

1/2 cup canola or vegetable oil

1 teaspoon vanilla

1/4 cup water

Instructions:

1. Very important-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works much better if they are. Preheat oven to 180 degrees.

2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips and nuts. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.

3. Add the vanilla and then add the water; mix well.  Add the wet to the well in the dry. Mix it well but be careful not to overwork it.  Add more chips if you need to.

4. Spoon onto ungreased cookie sheets.  Put them in the oven.  Bake for 5 minutes and then flip and rotate the sheets (top to bottom and 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in 2 minute increments from here until they get to where I like them.

5. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

I adapted this recipe.

 

books, COOL STUFF, products

Books for my pudding compartment

October 23, 2012

I love baking, I love cooking too, but baking is my most favourite thing to do. I love it when a recipe comes together and I make something that looks as good as it tastes, which is not always the case, sometimes the things I try to make belly flop like no someones business and then I never touch the recipe again, but when I stumble on a winner I make sure I have it written down and saved.

I went online and ordered a few new baking books for myself. I tried to research them a bit before I pushed ‘add to cart ‘, but I think I may have been a bit more successful on some more than others.

So if you are looking for some nice books to keep your pudding compartment happy take a look at these.

1. Vintage Cakes

This is so far the book I’m enjoying the most, I have made 3 things out of it and all of them have come out really nicely. I just wish it had more pictures because I like to see what things are meant to look like, but it doesn’t. But it’s still a really cool book full of things that make you wish you could sleep face down in a cake every night. I would definitely recommend buying it.

 

 

2. The Back in The Day Cookbook

This is a sweet little book, it has good old fashioned recipes in it and it covers sweet and savoury. There are pies and cakes and biscuits and puddings and cobblers and it’s laid out nicely too. I would be scared to visit this bakery in real life in fear that I would never want to leave, it’s vintage and beautiful. This book also gets a thumbs up.

 

3. More from Magnolia

I also bought More from Magnolia, which is a book with recipes from a very famous bakery in America called Magnolia. This was the most disappointing visually. There are absolutely no pictures which really doesn’t inspire me to tackle any of the recipes inside. And they all seem so old fashion, but not in a good way. I haven’t even baked one thing from this book, which sucks because I could be completely wrong about it.

Do any of you own it and have a different opinion on it?

 

4. Loveless Cafe

The last book I bought was the Loveless Cafe, which is full of simple southern pies, puddings, cakes and cobblers from Nashville. This book is full of short and sweet recipes that don’t scare you when you are reading through them because they seem totally doable. The stuff is old fashioned, but it all looks so delicious. I’m happy with this one too and I think i’m going to enjoy it as much as the first and second one on this list.

 

baked goods, My Recipes, other cool bloggers, recipes, RECIPES

Chocolate cake with salted caramel icing

August 20, 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)

Ingredients
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

° 225 grams cream cheese, room temp

° 450 grams icing sugar

° 113 grams soft butter

° 1 teaspoon vanilla essence

° 1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Then gradually add all the icing sugar, beat on high.
3. Add 1 cup of the salted caramel and beat to combine.

 

 

COOL STUFF, design, DESIGN, recipes, RECIPES

Never eat a book by it’s cover, unless it’s this book.

June 13, 2012

Ok, this is damn cool. Damn you clever people of the world who think of clever things like this that make me want to cry jealous tears.

- The first and only Cookbook you can actually read, cook and eat. Made out of 100% fresh pasta it can be opened, filled with ingredients and finally be cooked. Packaged as classic lasagna. The Cookbook was designed by German design agency Korefe as a special project for a large publishing house.

 

baked goods, other cool bloggers, recipes, RECIPES

Peanut Butter Banana Bread

May 11, 2012

Ok so I have to confess I have never managed to bake a banana bread properly. I have tried on numerous occasions, but they always come out a bit too pale to be called a banana bread or a bit dry and crumbly to called a ‘real’ cake. So today i’m trying again. I know it sounds like a simple thing to get right, but I just haven’t managed to yet. Do any of you have a recipe that you would care to share? I and especially Shane (in-house taste tester) would really appreciate it.

So seeing as I have the afternoon off,  I’m going to try out my one of my most favourite cooking bloggers (Joy the baker) recipe for a Peanut Butter Banana Bread. Her pictures look delicious and I love peanut butter like I love small defenseless animals, so I’m going to try replicate this loaf of awesome and stuff myself with some banana loveliness. I’ll let you know how it works out.