Hello Monday : Eat All The Cake

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Hello Monday!

After a 500 3 week long school holiday the kids are back to school today and life will return to somewhat normal programming.

I have to say that although I did endeavour to take some time off and enjoy the holidays with my girls, it was a very busy period for me filled with many, many cakes, so I don’t really think that that they minded at all.

This Wednesday I will be posting Tip # 2/20 in my Macaron Files series (Know Your Almonds). If you missed the first tip you can find it here.

Then on Friday will be a healthy but delicious recipe from GI Jane in the Blogger Recipe series and somewhere in between I will be sharing my recipe for Gluhwein and my Chocolate Gluhwein Cake. So, stay tuned for an awesome week ahead!

Here are a few photos of my favourite bakes from the past few weeks.

If you’ve seen something that you like, you can always head over to our contact page and send us an enquiry or just leave a comment here to let us know which one you loved the most 🙂

xxx Viveshni

Are you up for going naked?

No this is not a 50 Shades of Grey themed post so best you be getting your mind out of the boudoir.

So, I’ve been toying with an idea… I know that naked cakes are all the rage at the moment, so it occurred to me, what about naked cake pops.

Before you say, that it’s then just a ball of cake on a stick, hear me out.

What if you could get your cake pops ‘naked’ and have with them a choice of dipping sauces? So cream cheese, chocolate ganache or even buttercream. So you decide how much or how little you would want with each bite. In fact you could have a different flavour with every bite!

Comment and let me know what you think… Yay or nay?

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Valentines Day Specials

Valentines Day is just over 2 weeks away and if you haven’t sorted out a gift for your sweetheart as I may have something that will have them eating out of the palm of your hand.

Who doesn’t love red velvet? Make it a macaron and dip them in chocolate or into brownies with a swirl of cream cheese baked in and every bite is like heaven! Or if you looking for something with a bit of variety, why not try the Box of Love, filled with cake pops, macarons and brownies and a mini layer cake. Add some beautiful packaging, and there’s no way you can go wrong.

Orders close on 7 February 2014, so be sure to get your order in on time.

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Halloween Inspiration

When I was younger Halloween was just a day that was celebrated by the people on TV and the 31st was just the last day in October here in sunny S.A.

Well times have changed and Halloween is gaining momentum and has been adopted by many South Africans as we embrace more and more of American culture.

For me 31 October is my wedding anniversary ( 6 years this Friday!), but if you are celebrating this goulish holiday here’s some inspiration for you.

mummy cupcakesspider macaronshalloween cakepopspooky spidersMartha stewartcakewww.artschooldropout.netsouthwoodimageundergroundcookeryschoolweheartit

Image Credits

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Picture This {October}

Here’s a whole lot of pictures of what I’ve been working on the past few weeks.

A frozen themed party

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A Minnie Mouse themed party

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Some cakes and macarons

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Finally, a Sofia the a First party. The setup was done by Polkadots and Jellytots.

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Here are some photos of the setup by Polkadots and Jellytots. The cakes, cakes pops and cupcakes were made by me.

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Humpday Hints: Are Baking Powder and Baking Soda/ Bicarbonate Of Soda The Same?

The short answer to this question is no.

The long answer is this.

While baking powder and baking soda look the same and both basically do the same job of helping our baked goods to rise beautifully, they do this under very different circumstances and conditions.

So, baking soda is pure bicarbonate of soda or sodium bicarbonate. Because it’s a base, it needs moisture and acid to react, so ingredients like buttermilk or yoghurt are used when baking with baking soda. They also balance the flavour of the baking soda. The baking soda reacts with the acidic ingredient and forms bubbles. These are what expand in the heat of the oven and cause your cakes and other baked goods to rise. The reaction between the baking soda and acidic ingredient happens immediately, so if your recipe calls for baking soda, you need to be using the batter straight away or whatever you’re baking is going to flop. ( sad but true)

Baking powder on the other hand does contain sodium bicarbonate but also other things as well. Namely, the acids that it needs to react with, and because the baking soda needs moisture to react, there’s also a drying agent like cornflour mixed in as well. Most baking powders are ” double acting”. This means that there will be a reaction at room temperature first and then while in the oven. The more bubbles created, the fluffier the texture of the cake or whatever it is you may be baking. Important to remember , is also that baking powder has a shelf life of 6 months, so be sure to check the expiry date on the packaging.

So the big question… Can I substitute baking powder for baking soda and vice versa if I’m too lazy to go out and buy it? Well…substituting either will affect the flavour, texture and even colour of your baked goods, but here are some cheats from About.com 🙂

xxx Viveshni