It's been a while since I baked something for the fun of it. Having some time as it's the holidays, I came upon this blog http://cafefernando.com/devils-food-cake-for-design-sponge/ and decided to try it out more for the chocolate shards. Love how it's made and found some sites on youtube to learn some ways to make these.
I think I still need to practise on the shards to make it more curved. Perhaps use a better quality chocolate would help.
Besides that I used hazelnut spread to make the ganache as I could not find any Biscoff spread at the local supermarket.
Overall the cake was really moist and am glad I could share it with friends.
A friend was telling me about a rainbow cake she saw on someone's blog and so decided to surprise her and make her one. It's a basic butter cake, with the colours of the rainbow mixed in portions of the batter, which is then topped onto each other to give it the rainbow effect.
I was rather weary of the colours being too gaudy and affecting the taste of the cake, but thankfully the cake still tasted very much like a butter/vanilla cake and no one could taste any of the colours.
It's would be a nice surprise to cover the cake with icing and then have a lovely surprise once you cut into it. Well...it would also definitely be a nice way to make cupcakes, but then that would require lots of time and work spooning the correct amount into each patty.
Since moving to Melbourne, I have been fascinated with the lavender flowers and realised that people did use it for cakes and such. So embarked on a mission to make these cupcakes when spring came and lavenders were abundantly available.
Managed to get some pure lavender essence which I used as the flavouring to the cupcakes. Nonetheless I didnt want the cupcakes to taste too much like pot purri so omitted it from the butter cream. Did garnish with some fresh lavenders I picked from the garden. Overall I am happy with the results, and the two people who ate them said they were nice and not too overpowering.
Another first for me. Learned this recently and decided to try it out at my work place. Quite happy with the results and I must say the apple filling just by itself is just lovely.
Making the Filo pastry is too time consuming, so we used store bought ones.
Perhaps for the next project I'll make fruits of the forest which is a mixture of berries and apples. Getting the hang of rolling up the studel, and I think it could be a little more tighter, and filled with a little more filling.
Somehow am hooked to the combination of lemon/orange with poppy seed. This recipe was rather easy, and I could even use the whole orange and lemon for the syrup needed to pour over the slice.
The rinds were sliced and cooked with the orange and lemon juice with some sugar till it was thick. Once the cake was cooked, the syrup was poured over the cake and then once it was cool enough, I sliced it and added a rosette of whipped cream and topped it with the blanched and cooked rinds.
The tangy-ness of the orange and lemon juice does hit you as you take a bit into the cake, and later you do have poppy seeds stuck to your teeth that reminds you of the great tangy taste of the cake.
This is a classic recipe I used to make when I was a kid. Something my mum taught me as a little girl. The basic recipe is a simple pound cake recipe and it can changed to make a chocolate cake or in this case a marble cake.
At home, we would just make the cake and as soon as it came out of the oven, cut it and start eating. We didn't have the luxury of any sort of icing.
As this was made at work, I added a mixture of butter and chocolate icing to give it a marble effect.
Hi my name is Beatrice. Have always loved baking and have been baking since I was a kid. It was only years later that I managed to find somewhere to learn more about cake decorating and the interest kept growing. Pursued my passion in Melbourne and I am now a qualified pastry chef.
