This year we had some cake
loving eating visitors over for Christmas and New Years and so for once I could actually bake more than once a week and not have to worry about left overs. Yes, you heard it right. I always see people post something along the line of “Leftovers? Shelf life? We’re finished by lunch so I have no idea!” But surprisingly (or not so) there are cake lovers and there are non-cake lovers, so it doesn’t matter how delicious the cake you make is. For some, one tiny slice a week suffices. Funnily enough one can often begin to wonder if it is the baker’s biased towards their own baking that skews their opinion of their own dessert. But it only takes a few holidaying visitors to put these doubts to rest!
So, having created Continue reading
I was going to title this post based on what the cake is composed of but seeing as there were so many components (well, probably not, let’s just go with more than I’ve done before) I decided to go with “entremet” instead. I’m not even sure if this IS an entremet but I thought I may as well try sound fancy so I can properly congratulate myself for the hard work. Well done me.
This cake consists of a rich mousse-like chocolate sponge, hazelnut and almond chantilly, a light vanilla sponge, whipped dark chocolate and coffee ganache and meringue with popping candy to top. Phew. But actually, it is pretty easy to make so don’t be discouraged at all. It is so delicious – not too rich and nicely balanced! For those who aren’t a big fan of nuts – this will absolutely convert you.
Oh, one more thing, excuse the messy pictures! As you can see it was for a birthday and I actually didn’t intend to write about it.
So, let’s start!
Just some lovely bright and colourful abstract pieces created by me. Enjoy.
I like to think this recipe is pretty standard in that it can be used in any sponge cake setting. All is needed is a little tweaking. Want a richer sponge that can be used as a cupcake? Add some butter. Maybe you want something healthier? Replace all the fat with some olive oil. Maybe you want a coffee sponge or a layered plain vanilla cake? In that case, simply fold some of those flavours in! Maybe you want more of a moussey chocolatey flavour? Just add some melted chocolate. Point is, it doesn’t really matter if you tweak a recipe. Many people think baking has to be super exact but it really doesn’t matter too much.
The following recipe is for a pandan swiss roll. Minus the flavouring it can be used however you like. It produces a light moist sponge. If you prefer a sponge with more substance, you can simply use 2 eggs instead of 3. Actually, if you don’t require your sponge to be super light you can simply dump all the ingredients in a bowl and mix for a few minutes! Et voilà!
160°C / 15 – 20 minutes
1. Combine 3 eggs + 100g sugar in a bowl and set over a bain marie.
Just before, I decided to walk to the markets to
fetch a pail of water get some avocados and happened across a stall selling strawberries. “1 for $5, 2 for $8, oh hell! I can do 3 for $10!” the man said. Well.. how could I resist? I mean I don’t even eat strawberries and I only intended to get some for my sister.. so I told the guy, “I’ll take 3, thanks.”
So in an attempt to eat strawberries, I thought I’d add a bit to my french toast in the least strawberry-y way I could think of – mushing the hell out of them. I also added some frozen bananas, vanilla ice-cream, golden syrup and voila! Not too bad actually. You may be thinking why I’d go to a market and buy fresh fruit only to come home and use frozen bananas. My answer is, if you have to ask you’ve obviously never tried frozen bananas before. They’re great.
Oh, also, why did I take pictures half way through eating? Well I wasn’t going to write anything about it but then half way through I changed my mind.. soo yeah.
What better way to add impact on the cheap than to DIY a headboard made from washi tape! While looking for some inspiration I came across many interesting headboards however many required painting the wall itself and others took up too much space. I wanted something bright and graphic but nothing that would leave a permanent mark. This is my interpretation.
ONE. I am of the belief that it is the details that make or break a project. TBH, I think I could have stuck the tape in any configuration while blindfolded and as long as I cleaned up all the edges, it would have looked great. Keep it neat people!
TWO. Washi tape has a Continue reading
Peeking into the oven a couple minutes before they were done and my first thoughts were oh my god, how did I fail again. They had barely risen and were looking somewhat sunken in. How could I have a mother’s day brunch without the finishing dessert? However, when I took one bite I changed my mind. Buttery, moist and rich but at the same time fresh and aromatic – they were perfect and had the perfect texture.
Coconut & Berry Cupcake