Browsing Tag:

baking

In Dessert, Recipe on
June 11, 2018

Easy Chocolate Brownies

Easy Chocolate Brownies

When I was a student starting placement as a dietitian, I was keen to quickly jump straight into it. This meant teaching everyone on all the healthier alternatives they could be having:
• Having butter on your toast? Why not try a vegetable based spread?
• Drinking coffees with regular milk? Swap it for skim!
• Burger for lunch? How about a sandwich?

Of course, most didn’t take on the advice.

Easy Chocolate Brownies

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In Cake, Dessert, Recipe on
April 6, 2018

Ricotta Berry Cheesecake

Berry Cheesecake

I’ve made berry cheesecakes a number of times- infact my blueberry cheesecake recipe was one of the first recipes I posted on my blog all the way back in 2009! I’ve also written about how I’ve been on a quest for a very specific texture of cheesecake, so I won’t repeat myself here but it’s basically the texture of my favourite Cheesecake Shop cakes, which are like your typical baked cheesecake but lighter, yet not quite as light as a chilled gelatine cheesecake.

Berry Cheesecake

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In Cake, Recipe on
January 23, 2017

Cakes of 2016

As I mentioned in my first post this year, as much as I want to introduce a bit of nutrition onto this blog, I will still be posting some sweet treats. Because yes, they can be had- in moderation.

And because we really struggle to finish full sized cakes between our family of four, I find birthdays a great excuse to bake cake without having to worry about how I’m going to finish it off!

2016 was a bit of an exciting year for me, in that I think I’ve finally started to get the hang of decorating cakes. Not to a professional level by any means, but for the first time in my life, I achieved straight and slightly smooth sides on a cake and I could almost get away with saying that these cakes were purchased and not homemade. Almost.

These were originally going to be a separate post each, but it’s 2017 now and it’ll probably be 2018 by the time I get around to writing about each individually, so here’s a little bit of indulgence in one post!

My coconut lemon cake was the first of attempts and far from perfect. The butter cream curdled multiple times on me and I had to use chocolate everywhere to cover the cracks but it was definitely a good learning experience. The combination of the coconut poke cake layers and lemon curd filling were deliciously good match, although much too sweet.


I thought I’d try  something similar, this time with chocolate cake (which tends to have less of a failure rate for me) along with a chocolate drip not because it’s popular these days, but because it covers all the boo-boos. That, and everyone likes chocolate cake right?

I used my current favourite chocolate cake recipe, filled it with chocolate crémeux, and iced with coffee swiss meringue buttercream to make a decadent mocha drip cake. We only got through half the cake because it was much larger than I thought it’d be, but it was definitely a winner.

Because we struggled to finish a 20cm cake between 12 people, I thought I’d start downsizing to 14cm for my white chocolate vanilla cake, which I made with my trusty sour cream pound cake recipe for the cake layers and iced with whipped white chocolate ganache, which I found much more difficult to work with than my usually dark choc ganache. I really liked the watercolour effect for the icing, it really gives it the ‘wow’ factor, although the drip wasn’t as thick as I had hoped.

And lucky last, and quite a different cake for me, a vegan chocolate cake, using a recipe I had bookmarked about 7 years ago. It was rather challenging because of the limitations for the ingredients I could use. I had considered playing around with aquafaba but wasn’t sure if that would turn into a complete disaster, so I played it safe and covered the cake in Nuttelex buttercream and a dark chocolate drip. The chocolate cake turned out surprisingly well, although not quite as nice as my usual recipe. I probably won’t be turning to vegan baking any time soon but it was definitely a fun experience!

And that’s a wrap for 2016- here’s to more exciting and delectable cakes for 2017!

In Pastry, Recipe on
November 26, 2014

Vegan Chocolate Mousse Tart

Woo-hoo! Last exam for uni ever done and dusted!

And with warm (literally) welcome to the summer holidays, I’m ready to party, chill out and enjoy the last 3-month summer break I’ll ever have. As much as I looked forward to finishing my degree in the past 4 years, I know I will definitely miss these long holidays!

I was originally going to post something cold and summery today because the weather lately has NOT been the type for anything other than icy cold drinks and salad, but then I realised that I had some unfinished uni-related business that I still needed to post. If anyone remembers from these posts before, I’d cooked up a four-course meal for a uni assignment that I’d thought would give me the content to blog more regularly during that particular month. Well obviously that didn’t happen, but you really don’t want to listen to me blabber on about how fail I am at managing this blog and other life related matters at the same time…… Read more

In Cake, Recipe on
October 3, 2013

Custard Chiffon Cake

I’m a pretty terrible blogger. I post things weeks to months after taking photos of them, forget to post up recipes and generally don’t end up being bothered to post half of the stuff that’s supposed to end up on this space. And this one’s no different!

Earlier this year, I was lucky enough to be invited to  Appliances Online’s Mother’s Day Morning Tea. Yep, you read right- Mother’s day. Some 4-5 months ago actually.

I don’t usually go to any of these kind of events, but this one was so close to uni, and I just so happened to be starting uni late that day that it would be a shame if I didn’t go! 🙂 And I’m glad I did- it was a wonderful event, where we got to take a small tour of the Appliances Online office and have a short cooking demonstration with ladies of the Monday Morning Cooking Club who also prepared us a delicious morning tea where we got to have a bit of a chat with everyone.

I hadn’t heard of the Monday Morning Cooking Club before (though something did tell me that as a food blogger, I probably should!!) but the ladies made the morning incredibly interesting with their stories whilst showing us how simple it was to make three recipes from their cookbook: kindlech, honey macadamia nut wafers and almond kifli.


What I really love about their cookbook is that there is a story behind every recipe. I was particularly drawn to the custard chiffon cake recipe when Merelyn told us the story of how it was her mother’s secret recipe prior to the cookbook (and you can read the touching story here) and was lucky enough to be given a copy of their cookbook to try the recipe out myself!

I’ve made chiffon cakes before, and they never turn out too bad because they’re soft and airy……..so even if it doesn’t turn out quite as you’d hoped, it’s still quite pleasant and enjoyable. And they’re light which makes devouring the whole big cake a lot easier than it would seem.

But this cake is incomparable to the ones I’ve made before- it’s in a world of its own!

It’s light as you’d expect of a chiffon cake. It isn’t too sweet either (though I like to tone down the sugar a tad bit), and is everything you’d expect from a chiffon cake. But it’s the custard adds that little bit of depth which goes surprisingly well with the texture of the cake, which makes it especially addictive. And I mean so addictive that you will have a hard time not finishing the whole thing in one go!

 I don’t often rave about cakes- actually, I don’t often rave about anything in general, but this cake is so good, I was making it on a weekly basis for quite a while…….so I think it deserves a bit of a mention 😉

Custard Chiffon Cake

Recipe from Monday Morning Cooking Club Cookbook

175g (1 1/6 cups) self raising flour
1 teaspoon cream of tartar
35g (1/4 cup) custard powder
6 large eggs, separated
345g (1 1/2 cups) caster sugar
1 teaspoon vanilla extract
80ml (1/3 cup) extra light olive oil or vegetable oil
170ml (2/3 cup) warm water

1. Preheat oven to 180C. You will need an ungreased chiffon cake tin (not a non stick one as well). Do NOT grease it.
2. Sift the flour,1 teaspoon of cream of tartar and custard powder three times to ensure they are fully combined.[I actually added the cream of tartar to the egg whites when whipping them up rather than to this mixture here as it helps stabilise the eggwhites]
3. In an electric mixer, whisk egg yolks with 230g( 1 cup) of sugar until pale and creamy, then add the vanilla extract.Pour the oil and warm water into a jug. While the yolks are still whisking on low speed, add the flour mixture and the oil & water at the same time, whisking until just incorporated.
4. In a separate bowl, whisk the egg whites until soft peaks form, then add the remaining sugar and continue to whisk until the egg whites are stiff but not dry. Very carefully fold the batter into the egg whites with a metal spoon until just incorporated.
5.Pour mixture into the cake tin. Bake for 1hour or until a skewer comes out clean when inserted into cake.- I baked it for 1 hour and 10 mins. (Note to self, reduce the oven temp to avoid the cracks)
6. After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. It is important for the cake to be inverted and suspended upside down until it is cool to stop it from collapsing.