Wednesday, 28 March 2012

Thank You Tray

Thanks to Tray, featured here are Tray's photos of our baking adventures together in the short span of time we were able to meet again. This bake was in preparation for a very special person's wedding; a cousin sister who I know  loves little delights such as these. Though she did not personally request that we make anything, she did hint that she would like one of my small creations to be presented on her special day.
It was late. Another midnight bake. Nevertheless we carried on knowing there would be no other time to fulfil her request as well as bake together.
Supposedly the cookies with white milo cereal on it were brides with veils and the groom had brown milo cereals for hair and choc chips for ears. 

 With leftover M & Ms we got creative and decorated some cookies with flowers.

This recipe proves a success once again. Next time I shall hunt for Horlicks to make this recipe with because the cookie faces do look rather tanned hahs...

Thank you Tray for the baking adventure of a night. It was a worthwhile bake and one that brought smiles to many people's faces on such a happy occasion.

Like Lemon Tarts

My little sister (a.k.a my photographer) absolutely loves zesty lemon cakes and lemon tarts. So far I have only baked a lemon chiffon cake which she said could use more lemons.
So I attempted to tweak this custard tart recipe by adding a bit of zest to it. Instead of the usual vanilla essence, I added lemon essence. I doubled the dosage too.
Yet she said it wasn't tangy enough! Next time I'm going to add lemon juice to the filling and maybe some lemon rind to the tart. You'll find the recipe here.

Monday, 5 March 2012

Labour(ful) Day

Despite today being Labour Day, a day when most Western Australians take a break from labouring, I found it still a busy day baking this cake, making presents, running erands, and assignmenting. Since it was someone's special day today, I decided to attempt to bake a layered cake.
Honestly it was a spur-of-the-moment-idea. I just felt like I had to give it go. It's an amateur attempt at making three different layers and then combining them and the process of making it was different from how I imagined it. I didn't think the sponge layer would turn out quite so thick when encasing it in the custard. I didn't think the jelly top would be as fragile to handle as it turned out to be. I didn't think that we had ran out of caster sugar so I used raw sugar instead.
But I'm certain that this will not be the last attempt at a layered cake. The texture was moist, fluffy, muffin-like. It was actually quite fun! Next time I'll be prepared. Must work hard. Victory loves preparation!!

Berry Yoghurt Cake
125ml (1/2 cup) yoghurt
160g (3/4 cup) raw sugar
3 eggs
95g (1/2 cup) ground almond
140g (1 cup) self raising cake flour
125ml olive oil

  1. Preheat oven to 180 degrees Celsius. Grease a 20cm round pan.
  2. Mix yogurt, sugar and eggs together.
  3. Add almond meal and mix. Then sift in flour and mix.
  4. Pour oil in slowly whilst mixing. 
  5. Put mixture into round pan. Bake 40-50 minutes or until skewer comes out clean when inserted.
  6. Cool 15-20 minutes before removing from pan.

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