Hello there!
Happy Monday! (even though I'm not a fan of Monday's)
This is the birthday cake that I made for my Dad's birthday (His birthday was in April but I found this draft so I thought I might as well post it). To be honest, this is a HUGE recipe to attempt. It isn't technical, just time consuming but then again, the finished product it well worth it. The other thing is that you don't have to use this exact cake batter, you can use any cake batter of your choice as long as it is a basic/white cake batter (in other words, no chocolate or strawberry cake (it will alter the colours)). One final thing before we start, this recipe is a double batch, however there is still batter left over afterwards so I will include a small recipe at the bottom for that extra batter.
So lets begin, for the cake you will need 4 cups of self raising flour, 1 cup of butter, 2 cups of sugar (caster or regular), 4 eggs, 2 tsp vanilla essence and 1 1/2 cups of milk.
For the butter-cream you will need 250g butter and 500g icing sugar (confectioners sugar or powdered sugar). You will also need marshmallow fondant, there are heaps of recipes out there and I might just post on myself in the future!
To start off, preheat the oven to 160°C. Then cream the butter and sugar together until light and fluffy. Next add in the eggs and vanilla essence and mix till lump free. Then add in all of the milk, mix slowly (I say this because the milk takes time to mix into the batter and can splash everywhere). And finally, sift in the flour and fold until a thick batter is formed.
Now comes the time consuming part, colouring. I used 100 grams of batter per colour but you can use as much or as little as you want. The colours I made were red, orange, pink, yellow, green, blue and purple (not quite the rainbow,/ but close enough) and you can use whatever colours you want.
Line and grease the cake tin you want to use and cook each colour separately, this way you can stack them and make defined layers. Basically, all you need to do is pour one colour into the greased and lined cake tin, smooth out the top, cook it, let it cool slightly, pop it out of the tin and repeat for the rest of the colours. The cakes took about 10 - 15 minutes to cook and 10 minutes to cool (TIP: You will know when the cakes are done because when a skewer is poked into the cakes and removed, it will come out clean)
Meanwhile, make the butter-cream. It is really simple, just whip the butter until it is white or off-white, add the icing sugar in and whip a bit more (You can add some vanilla essence if you like). And tada! Butter-cream!
Once the cakes have cooled, grab a knife and slice off the top of one layer until it is flat and even BUT try to slice off as little as possible. Repeat this with all the layers to help with the assembly.
Now it's time to assemble the cake, order the layers however you want (I just went for the rainbow order) and place the first one on a plate. Lather some butter-cream on and smooth it out. Place another layer on and repeat until you have reached the last layer. Carefully cut around the sides of the cake to make it all even and flat, repeat on the top of the cake as well. Then, using the remaining butter-cream, spread a thick layer around the top and sides as this will help the fondant stick. (NOTE: You can always just leave it as this however the fondant adds the element of surprise for when someone cuts into it!) Place the cake in the fridge for 30-45 minutes.
Spread your working surface with a mix of cornflour and icing sugar. Roll out the fondant on the surface till it's fairly thin and lay it over the cake. This bit is kinda hard to explain but I will attempt (There are plenty of tutorials on YouTube though). First, smooth out the top of the cake. Then slowly work your way down the sides of the cake till the whole thing is smoothed out. Transfer to a serving platter and boom! You have a rainbow cake!
EXTRA BATTER RECIPE
So lets say you have extra batter of all 7 colours, but its not enough for each of them to make an individual cake, no problem! Line and grease a cake tin and pour in the colours one by one. Once they're all in the tin, grab a skewer (or any other kind of pointy object, go crazy and experiment!) and just start swirling it in the cake batter to make a marble pattern. Bake in a 160°C oven until a skewer is brought out of the middle of the cake clean (Cooking times will vary depending on the amount of batter left).
Although this is a very large cake, it didn't last long so no pictures, buuuuuut google images has thousands hehehe....
Till next time, keep on cooking!
Kat xx
Saturday, 30 November 2013
Friday, 29 November 2013
So umm...... It's November
Hey guys!
So....... It's November
Oops
Year 9 is SO much more stressful than I ever imagined..... Assignment after assignment after assignment ugh!
Well not to worry, school is finished and cooking is starting back up again! (Plus I figured out a few handy tips for when I'm away to keep updating!)
I am also so close to buying a very good quality camera which means better photos!
So....... It's November
Oops
Year 9 is SO much more stressful than I ever imagined..... Assignment after assignment after assignment ugh!
Well not to worry, school is finished and cooking is starting back up again! (Plus I figured out a few handy tips for when I'm away to keep updating!)
I am also so close to buying a very good quality camera which means better photos!
Oh and happy thanksgiving to any American readers.... Keep on cooking!
Kat xx
Sunday, 28 July 2013
Butterscotch sauce
HEY! So two recipes in one day! I wanted to make this a separate recipe from the pudding just for convenience. So today, Butterscotch sauce to go with the sticky date pudding!
You will need, 4 tbsn cream, 70g soft brown sugar and 1 1/2 tbsn unsalted butter. That's it!
To begin, place everything into heavy-based saucepan and bring to the boil while stirring. As soon as it reaches boiling point, turn the heat down to simmer and whisk. Remove from the heat and cool. And that's it!
Here are some ideas for butterscotch sauce: Puddings, poached fruit, toasted cinnamon brioche or ice cream. But there are many other ways to use butterscotch! Enjoy and until next time, keep on cooking!
Kat Xx
You will need, 4 tbsn cream, 70g soft brown sugar and 1 1/2 tbsn unsalted butter. That's it!
To begin, place everything into heavy-based saucepan and bring to the boil while stirring. As soon as it reaches boiling point, turn the heat down to simmer and whisk. Remove from the heat and cool. And that's it!
Here are some ideas for butterscotch sauce: Puddings, poached fruit, toasted cinnamon brioche or ice cream. But there are many other ways to use butterscotch! Enjoy and until next time, keep on cooking!
Kat Xx
Sticky Date Pudding
Heeeeeeey guys, so today's recipe is a scrumptious pudding. Sticky date pudding to be exact. But let's waste no time to get into it.
So you will need, 150g dates (pitted and finely chopped (or as fine as you want)), 1 1/2 teaspoons bicarbonate of soda, 150ml boiling water, 2 1/2 tablespoons unsalted butter, 125g soft brown sugar, 2 eggs, 1 teaspoons natural vanilla extract, 1 teaspoon glace ginger (OPTIONAL), 125g sifted self-raising flour, butterscotch sauce and whipped cream (To serve with).
So to begin, preheat the oven to 180°C and grease 4 300ml ramekins with butter. Mix the dates, water and bicarbonate of soda in a bowl and set aside for 10 minutes. Next, beat the butter and sugar until pale and creamy. Whisk in the eggs and then stir in the vanilla and ginger (If you have it). Sift in the flour and gently fold it through the mixture. Fold the date mixture through (liquid and all).
Spoon the batter into the ramekins onto a baking tray. Bake for 20-25 minutes or until the puddings are firm. Serve with butterscotch sauce and whipped cream.
Enjoy! Until next time, keep on cooking!
Kat Xx
So you will need, 150g dates (pitted and finely chopped (or as fine as you want)), 1 1/2 teaspoons bicarbonate of soda, 150ml boiling water, 2 1/2 tablespoons unsalted butter, 125g soft brown sugar, 2 eggs, 1 teaspoons natural vanilla extract, 1 teaspoon glace ginger (OPTIONAL), 125g sifted self-raising flour, butterscotch sauce and whipped cream (To serve with).
So to begin, preheat the oven to 180°C and grease 4 300ml ramekins with butter. Mix the dates, water and bicarbonate of soda in a bowl and set aside for 10 minutes. Next, beat the butter and sugar until pale and creamy. Whisk in the eggs and then stir in the vanilla and ginger (If you have it). Sift in the flour and gently fold it through the mixture. Fold the date mixture through (liquid and all).
Spoon the batter into the ramekins onto a baking tray. Bake for 20-25 minutes or until the puddings are firm. Serve with butterscotch sauce and whipped cream.
Enjoy! Until next time, keep on cooking!
Kat Xx
Saturday, 20 July 2013
Peanut Brittle
Heeeeey! Today is a very sweet, very crunchy and very peanuty. The one, the only, peanut brittle! This recipe is very easy and it requires very little skill. But there is a little warning:
WARNING: The sugar syrup is EXTREMELY HOT! Be very cautious while cooking with the sugar syrup! I burned myself and it was EXTREMELY PAINFUL. Please please PLEASE be careful and don't let ANY small children go near it until it's cooled
So lets begin! You will need, 2 1/2 cups sugar, 1/2 water, 50g butter and 75g unsalted, roasted peanuts (Feel free to use whatever nuts you want).
To begin, line a 28 x 18 cm slice pan with foil. You can really use whatever size, it will just alter the thickness of the brittle.
Combine the sugar and water in a medium saucepan. Stir over medium heat until the sugar dissolves and then bring to the boil. Gently boil, occasionally brushing the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming (That part is very important), for 25 minutes or until a rich golden colour (148°C on a sugar thermometer (It took nearly the whole time to get up to that temperature so don't think that it has to be 148°C right away)).
Immediately remove the pan from the heat and stir in the butter and peanuts with a wooden spoon very quickly, until just combined. Quickly pour the toffee mixture into the prepared pan and set aside in a cool place until the toffee sets.Break the brittle and store in a greaseproof paper-lined airtight container with greaseproof paper between each layer of brittle. And that's it!
It's really easy, you just have to be cautious not to get any sugar syrup on you. But enjoy and until next time, keep on cooking!
Kat Xx
WARNING: The sugar syrup is EXTREMELY HOT! Be very cautious while cooking with the sugar syrup! I burned myself and it was EXTREMELY PAINFUL. Please please PLEASE be careful and don't let ANY small children go near it until it's cooled
So lets begin! You will need, 2 1/2 cups sugar, 1/2 water, 50g butter and 75g unsalted, roasted peanuts (Feel free to use whatever nuts you want).
To begin, line a 28 x 18 cm slice pan with foil. You can really use whatever size, it will just alter the thickness of the brittle.
Combine the sugar and water in a medium saucepan. Stir over medium heat until the sugar dissolves and then bring to the boil. Gently boil, occasionally brushing the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming (That part is very important), for 25 minutes or until a rich golden colour (148°C on a sugar thermometer (It took nearly the whole time to get up to that temperature so don't think that it has to be 148°C right away)).
Immediately remove the pan from the heat and stir in the butter and peanuts with a wooden spoon very quickly, until just combined. Quickly pour the toffee mixture into the prepared pan and set aside in a cool place until the toffee sets.Break the brittle and store in a greaseproof paper-lined airtight container with greaseproof paper between each layer of brittle. And that's it!
It's really easy, you just have to be cautious not to get any sugar syrup on you. But enjoy and until next time, keep on cooking!
Kat Xx
Wednesday, 17 July 2013
Chocolate & Caramel Fudge
Wey hey! So it's the holidays, assessment period is a long way away and I finally have some free time to start this blog back up again. So today, I will be blogging about a very simple treat, chocolate & caramel fudge. So lets begin!
You will need 125g butter, 1 tbsn golden syrup, 1 x 395g can sweetened condensed milk, 1 cup brown sugar, 75g white chocolate melts and 100g dark chocolate melts.
To begin, grease and line a 19cm square cake pan (You can use any pan that you wish, just know that it will alter the thickness of the fudge).
In a small saucepan combine HALF the butter, golden syrup, half the sweetened condensed milk and half the sugar. Stir over low heat until boiling, then reduce the heat, simmer 10 minutes, stirring constantly. Remove from the heat and add the white melts. Mix until smooth and then transfer mixture to a large bowl. Set aside.
In another small saucepan, combine remaining butter, remaining sweetened condensed milk and remaining sugar. Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly. Remove from heat and add the dark melts. Mix until smooth.
Turn your attention back to the caramel fudge. Stir the fudge once more until smooth and pour into the lined pan. Spread and smooth the surface until even. Stir the chocolate fudge once more until smooth and pour on top of the caramel fudge, once again smoothing and spreading until even.
Refrigerate until set (I just left it overnight) and cut into small slices or squares. TADA! Fudge!
*Note: Texture of the fudge may vary depending on the humidity in the air.
And that's that! It's really easy and quick. When I was looking for a recipe, I found many different ways to make fudge. Some used a microwave and some required attention for nearly 2 hours! So this is the easiest and most reliable way to make fudge. So give it a go! Until next time, keep on cooking!
Kat Xx
You will need 125g butter, 1 tbsn golden syrup, 1 x 395g can sweetened condensed milk, 1 cup brown sugar, 75g white chocolate melts and 100g dark chocolate melts.
To begin, grease and line a 19cm square cake pan (You can use any pan that you wish, just know that it will alter the thickness of the fudge).
In a small saucepan combine HALF the butter, golden syrup, half the sweetened condensed milk and half the sugar. Stir over low heat until boiling, then reduce the heat, simmer 10 minutes, stirring constantly. Remove from the heat and add the white melts. Mix until smooth and then transfer mixture to a large bowl. Set aside.
In another small saucepan, combine remaining butter, remaining sweetened condensed milk and remaining sugar. Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly. Remove from heat and add the dark melts. Mix until smooth.
Turn your attention back to the caramel fudge. Stir the fudge once more until smooth and pour into the lined pan. Spread and smooth the surface until even. Stir the chocolate fudge once more until smooth and pour on top of the caramel fudge, once again smoothing and spreading until even.
Refrigerate until set (I just left it overnight) and cut into small slices or squares. TADA! Fudge!
*Note: Texture of the fudge may vary depending on the humidity in the air.
And that's that! It's really easy and quick. When I was looking for a recipe, I found many different ways to make fudge. Some used a microwave and some required attention for nearly 2 hours! So this is the easiest and most reliable way to make fudge. So give it a go! Until next time, keep on cooking!
Kat Xx
Sunday, 21 April 2013
Red Velvet Cookies + I'm happy for now :)
Hey guys, so this is long overdue (YES! I know), but I have finished my makeover for now. I find this layout to be much more readable and welcoming. I would like a different header but I am waiting to find some photos to actually be able to do that.
But today, I have the delicious recipe of Red Velvet Cookies. But first, a story.
One thing I always have an urge to buy at Sub-Way are their cookies. They are just so crunchy yet soft and..... Well, they're amazing. I've always tried to recreate it but it ends up as too crunchy or too soft. THIS recipe however is perfect.
So lets begin, you will need: 1 1/2 cups plain flour, 1 tsp cornflour, 3/4 tsp baking powder, 1/4 tsp salt, 1/2 cup butter (your preference), 1 cup white sugar, 1 large egg, 1 1/2 tsp vanilla essence, 1 1/2 tsp red food colouring and 3/4 cup white chocolate chips (plus a couple extra for the top)
First thing you need to do is preheat the oven to 190° . Then whip the butter, sugar and vinegar together until light and fluffy. Then add the egg in and mix until well combined and smooth (TIP: After every step, try to make sure that there are no lumps in the mixture). Next up, mix in the vanilla essence and red food colouring (NOTE: If the mixture isn't looking red enough after the colouring is in then just add more to your liking). Once that is all mixed together, sift all the dry ingredients into the mixture and also add the chocolate chips. Mix until the mixture forms a thick dough.
Now comes the fun part, take a small amount of dough and roll it into a ball. Place it on a lined tray and squish 3 or 4 chocolate chips into the top. Try to keep the dough from flattening, basically keep it in a ball shape. Cook them in the oven for 9 - 11 minutes or until they are cooked to your liking.
But today, I have the delicious recipe of Red Velvet Cookies. But first, a story.
One thing I always have an urge to buy at Sub-Way are their cookies. They are just so crunchy yet soft and..... Well, they're amazing. I've always tried to recreate it but it ends up as too crunchy or too soft. THIS recipe however is perfect.
So lets begin, you will need: 1 1/2 cups plain flour, 1 tsp cornflour, 3/4 tsp baking powder, 1/4 tsp salt, 1/2 cup butter (your preference), 1 cup white sugar, 1 large egg, 1 1/2 tsp vanilla essence, 1 1/2 tsp red food colouring and 3/4 cup white chocolate chips (plus a couple extra for the top)
First thing you need to do is preheat the oven to 190° . Then whip the butter, sugar and vinegar together until light and fluffy. Then add the egg in and mix until well combined and smooth (TIP: After every step, try to make sure that there are no lumps in the mixture). Next up, mix in the vanilla essence and red food colouring (NOTE: If the mixture isn't looking red enough after the colouring is in then just add more to your liking). Once that is all mixed together, sift all the dry ingredients into the mixture and also add the chocolate chips. Mix until the mixture forms a thick dough.
Now comes the fun part, take a small amount of dough and roll it into a ball. Place it on a lined tray and squish 3 or 4 chocolate chips into the top. Try to keep the dough from flattening, basically keep it in a ball shape. Cook them in the oven for 9 - 11 minutes or until they are cooked to your liking.
So I have a GIANT recipe for you guys tomorrow. Until then, keep on cooking!
Kat Xx
Saturday, 2 February 2013
MAKEOVER TIME + Update!
Hey guys, so HAPPY NEW YEAR! Wow, um...... So I'm a bit late as its February but this is because I am going to give this blog a COMPLETE MAKEOVER! I thought I should let you guys know before everyone starts thinking I've just forgotten or not been bothered to update it but this is the truth. So the makeover will be done hopefully by mid February and if it is still not completed then definitely by the end of February.
So I wish you all a lovely Valentines day and keep on cooking!
Kat Xx
So I wish you all a lovely Valentines day and keep on cooking!
Kat Xx
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