What a year it has been. I don’t even know where to begin. All I can say at this point is that life is just too complicated!
So, let’s keep this simple for now. Still baking, but not so much blogging.
Find me on instagram @bakingjournal
Bye for now! Love, Audrey
This is something I’ve been thinking about posting for awhile as it’s usually my go to cake to bake. When I first started baking it I had some serious trouble finding kirsch (arguably the key ingredient). Every person I asked had no idea what I was talking about and I started thinking I’d been saying it wrong. What ensued was me giving a little spiel about how it’s a cherry liquor and how it’s used in THE black forest cake, what could be more obvious? Unfortunately that didn’t help at all. However, a few liquor shops later I finally found it and all my dreams cake true. Came true.
Every time I make it I like to change up the appearance and do something different. The recipe I was taught at Le Cordon Bleu had alternating layers of chantilly cream and chocolate creme legere – but who has time for that, am I right? So, without further ado, lets do it!
Classic Black Forest Cake Deco – audreysjl
Black Forest Cake
180°C / 35m (or until sponge is cooked)
Classic Chocolate Genoise
- Combine 4 eggs + 125g sugar in a mixing bowl.
- Set over a bain marie (basically put a pot of water on the stove with your mixing bowl over it) and just stir gently until it feels warm to touch.
- Take your mixing bowl off the stove and whisk until light and fluffy. If your mixture looks like there are large air bubbles, just slowly slowly slowly mix until it looks smooth. This will help stabilise the batter.
- Sift 100g flour + 25g cocoa powder and dump it into your whipped egg and sugar mixture.
- Fold until combined. Don’t worry if some of the air deflates. This is perfectly normal, if not good.
- Combine 300g cream + 30g sugar and whip until it comes to a soft serve consistency (i.e. slightly under).
- Heat 150g cream (microwave is fine) and dump in 100g dark chocolate. Add sugar to taste and stir until smooth.
- When cool, whip until thickens.
- Ideally, you want to combine the kirsch/juice that the griottines (macerated cherries) are soaking in with some sugar and water.
- Realistically, go buy a can or jar of soaked cherries in syrup from the supermarket. Add some sugar and kirsch to the syrup to taste.
Black Forest Assembly – audreysjl
Other Deco Inspiration
Modern Black Forest Deco – audreysjl
Modern Black Forest Cake – audreysjl
Christmas cake gift wrapped audreysjl
Hi folks, been awhile. Today I’d like to share with you my go to christmas cake. Now, this is not a traditional fruit cake. It is not dense, it does not take 3 hours to cook, it does not have all fruit and no cake. But, what you will get is something equally yummy – if not better! I can say this as I used to hate christmas cake. I didn’t eat any of the dried fruit which meant I had to pick around it to eat the sponge. As you know, traditional christmas cakes are probably 90% fruit so that was slightly problematic..
This cake is like all my other cakes – moist, full of flavour and of course uncomplicated. Give it a try, you won’t regret it. The above picture shows one I’ve wrapped and sent to some rellies in London to enjoy. I’ve made the box from a standard manila folder. It uses no glue and no staples – just the folder itself. It fits the cake perfectly. Might post on that someday if I get time!
The Untraditional Christmas Cake Recipe 170°C / 55m
- Soak 250g dried fruit (of any kind) in 60ml of rum (or any kind of liquor). If you don’t like alcohol you can soak in some syrup/water instead. Now, how long do you need to soak for? Well, basically until the fruit is slightly rehydrated.
- Combine 120g soft butter, 100g sugar, 2 eggs and 40ml water in a bowl. Mix until smooth. Literally, just mix it, you can’t over do it here.
- Dump in 150g self raising flour and stir until its combined.
- Bake and eat!
I usually leave my recipe book at my parents house and the number of times I’ve had to ask them to take a photo of my banana bread recipe for me is unbelievable. The number of times I’ve attempted to post it here is even more unbelievable. So finally, and in keeping things short and sweet, here it is. A super amazing classic banana bread recipe that’s not too sweet, not too moist, and very banana-y. Of course you can, as usual, adapt it with many different flavours – no need for me to post it as a “oh my god new post separate recipe.” Some ideas? Maybe nut. Like macadamia and walnut. Or hazelnut and chocolate, maybe coffee and a drizzle of caramel.
Oh, and sorry, no photos (yet). I think I’ve made this too many times I’ve stopped taking photos of it but you’ll just have to trust me on this! I’ll be back, don’t run away! Update 24/9/2016: About 5 months too late but better late than never! Made a banana bread w maple and oats this arvo and thought it was about time I updated this post with some photos. A banana bread with maple and oat below, as well as some mini original loaves that I made a couple months ago.
Banana Bread | 45 – 50m @ 175°C
3-4 ripe bananas
130g melted butter (or 1/3 cup)
150g sugar (or 3/4 cup)
250g self-raising flour (or 1 cup)
pinch of salt
Optional: Other flavours such as coffee, chocolate or berries. If adding dry ingredients like nut meal, add in place of flour. (E.g. Adding 50g almond meal means you only need 200g flour)
Step 1. Mash your bananas.
Step 2. Add everything bar flour and mix.
Step 3. Mix in flour until combined. No need to fold in, it should be good to go!
Step 4. Bake and eat. Now, wasn’t that easy?
It’s me. I was wondering if after all these years you’d like to meet. Okay. So maybe not completely relevant to my post, but who can resist. Adele’s new song is awesome and I’m actually a little scared to spam click the replay button in case I get sick of it.
Anyway. Yes, hello, it’s been a while since I’ve posted. So let’s get right into it. Don’t you hate it when all those lovely classic work blouses with clean lines and smart edges end up being by some artisan designer with boutique prices? And yes they are always lovely to look at and admire and re-pin but in real life, it just ain’t never gonna happen. Even if you did save up to buy that 1 top, just how many can you buy? So here’s a tutorial for a classic sleeveless work top. It’s structured in shape and suits both formal and casual occasions. If I can make it, you certainly can.
ONE. The first thing you want to do is get the shape right. You want everything to lie flat against your skin. I’ve Continue reading
A fluffy scone interior – audreysjl
Yes. That is the title and I am not joking. It only took a few bites to jolt me out of this blogging slumber and I really really hope that you try to make these. Before you skim over mine and hop onto the next recipe, well, let me just put it out there and say you’ll regret doing so. They may not make the most pretty cloud looking scones but who cares when they taste so delicious? Am I right?
I see lots of scone recipes (and basically baking recipes in general) that are so ridiculously complicated and fussy. I can’t help but think that maybe they need to add ingredients to make up for whatever they think they’re missing. Actually, all you really need for a killer scone recipe is flour, butter, milk and good technique. I add sugar to mine since I often eat them plain without jam or cream, but feel free to leave this out.
Basic Scone Recipe audreysjl
Basic scone recipe 200 degees C / 12-15minutes
It’s probably about time I put this recipe up. In the last month I’ve made these muffins 5 times! Each time I’ve tweaked it a little, trying to see how little sugar I can put in, trying it without cocoa powder, trying it with olive oil instead of butter – so pretty much trying to find an excuse to make them healthier… so I can eat more!? Wait no, that was a lie. I’ve also been spiking them with dollops of coffee whipped cream, whipped chocolate ganache and even a sticky buttery caramel drizzle. Yes, I am still on a chocolate rampage. There is no end in sight.
Below is the recipe for the muffin, but if you’re feeling creative feel free add some coffee cream or whipped ganache or anything you feel like, as I did in the picture above. Continue reading