Hello Monday : Eat All The Cake


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

Blogger Recipe Series : { Snap, Sizzle and Cook } Inge Loker’s Grandilla Fridge Tart

This week’s blogger recipe comes from Inge Loker (Snap, Sizzle and Cook). This lovely lady is originally from Cape Town but has planted her roots firmly in KZN with her family. I met her briefly at the Cuppa For Cansa that I hosted last year but only really got a chance to sit down and chat with her at the lunch a few weekends back hosted by Megan Deane. It was then that I realized when an absolutely delightful and grounded person she is ( and I’m not just saying that because she liked my breyani lol ). Inge is sharing her favourite recipe for her Granadilla Fridge Tart and it looks as good as it sounds.


If there is one fruit that reminds me of summer its passion fruit. Granadilla as it is commonly known. For as long as I can remember, no matter which beach a person went to in Cape Town, there would undoubtedly be an ice-cream vendor from Gatti’s Ice Cream (click here (http://www.gattiicecream.co.za/) to Gatti’s website) selling delicious frozen lollies of all sorts. I admired these vendors since they spent hours in the hot sun walking on blistering sand carrying heavily laden cooler boxes filled with an array of ice lollies. Periodically one would spot them sitting on their boxes taking a few minutes to regain their strength. Not long after that a bellowing voice would cry out again, “an ice lollie make you jolly” in true “Kaapse Klopse” fashion. Of all the different ice lollies and ice-creams like wafers, caramel krunch, mint krunch, jelly jolly and crazy pine, my favourite was fruit sherbet granadilla. The plump blob of granadilla flavoured ice was the ultimate beach indulgence leaving ones lips numb and purple from the iciness. I still love granadilla with the result I have concocted an easy fridge tart, not quite the same as an ice lollie, but the granadilla pulp certainly bring back great beach memories for me.

 3Granadilla Fridge Tart


  • 1 packet of tennis biscuits
  • 1 – 2 tbsp. butter
  • 1 packet of lemon jelly
  • 1.5 cups boiled water
  • 1 tin of condensed milk
  • 3 small tins of granadilla pulp or 6 fresh granadillas pulped


  •  Place the entire packet of tennis biscuits in a food processor and blitz till it resembles fine bread crumbs.
  • Work the butter into the crumbs with fingers and once well combined, press into a greased loose based 23cm round cake tin.
  • Place in the refrigerator for about 30 minutes.
  • Mix the jelly powder with 1.5 cups of boiling water.
  • Allow to cool completely.
  • Once cooled, add the tin of condensed milk and granadilla pulp and mix well.
  • Pour over tennis biscuit base and refrigerate until set. Serve as is or with ice-cream.


Thanks for sharing this Inge, I also have very fond memories of the ice cream that inspired this recipe, so it’s definitely one to try.

You can read up on more of Inge’s culinary escapades on her blog Snap, Sizzle and Cook or follow her on Facebook, Twitter and Instagram.

xxx Viveshni

Megan Deane Shares My Recipes for Lamb Breyani & A Delicious Chocolate Cake

As you will know, since you are obviously an avid reader of my blog and have followed or subscribed, I recently attend a lunch for Mother’s Day with a Twist, hosted by Megan Deane and as promised here is her post on the event that shares my recipe for lamb breyani as well as the best chocolate cake recipe you will ever have. If you do try the recipes out, please share with me how they turned out!

 You will find it here http://stuffedfeeling.co.za/2015/05/lamb-breyani-and-chocolate-cake/

If you have a look around Megan’s blog, you will also find posts about the other lovely ladies that attended and the recipes for the great food that they brought with.

xxx Viveshni

My Favourite Vanilla Sponge Recipe


When I was younger I was never into baking. I really can’t say that I was one of those people that you would always find in the kitchen with my mother, trying to help and picking up tips. This comes as a surprise to a lot of people, especially considering it’s the way I pay the bills these days, and that its such a huge part of my life.

I do have one very clear memory of being around 7 and deciding that I was going to bake cupcakes for my mother and surprise her when she got home from work. Needless to say, with a batch of ingredients that was limited to flour water and sugar and a whole lot of blue food colouring I ended up with not so yummy blobs of blue dough. My mother, being the amazing mother that she is, still took a bite and ooohed and aaahed at how delicious they were. (She still does that!)

These days my recipes are a bit more structured and my cakes and cupcakes taste a heck of a lot better. One of the recipes that I first used to bake cakes is a Vanilla Sponge Cake recipe.

The sponge is light and fluffy and tastes amazing even with a simple vanilla buttercream. I still use this recipe for my vanilla layer cakes and it’s a winner every time.

Vanilla Sponge Cake

480g flour (4 cups)
2tsp Baking Powder
1.5 tsp Baking Soda (Bicarb)
Pinch of Salt
225g of Unsalted Butter
400g (2 cups) Sugar
2 tsp Vanilla Essence
4 Large Eggs
2 Cups of Buttermilk


Preheat the oven to 180C
Sift together the flour, baking powder, baking soda and salt and set aside.
In an electric mixer or using a hand mixer to cream together the butter and sugar until smooth, light and fluffy.
Add in the vanilla essence and mix
Add in the eggs one at a time, making sure that you scape down the bowl properly after each egg is beaten in
Add the buttermilk. Don’t be alarmed if the mixture looks curdled, it’s meant to 🙂
Add the flour in 3 batches, mixing until it’s just combined. Be careful not to overmix. The batter does not need to be perfectly smooth.

Empty the batter into 2 10″ lined cake tins and bake for 40 minutes.

The cakes are done when a skewer comes out clean or the sponge springs back when gently pressed in the centre.

Leave the cakes to cool before removing from the cake tins.

Frost as you like or enjoy like I do, with some ice cream !


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What The Bundt!

I seem to be seeing a lot of bundt cakes on my social media feed of late and I have a feeling that these old school cakes are making a very welcomed come back.

There is no set Bundt cake recipe, so the cake is rather identified by its shape. To put it simply, a big, beautiful doughnut with ridged or fluted edges. These cakes can incorporate so many different flavours and range from simple chocolate or lemon cakes to the more traditional bundts, made at Easter or Christmas, that incorporate nuts and fruit into them. ( I choose chocolate! )

The idea behind the bundt cake and the bundt cake tin is that the central tube in the tin causes the hole in the centre of the cake, more of the batter makes contact with the cake tin and the cake therefore bakes more evenly. Who doesn’t love an evenly baked cake.

As you can imagine, frosting a ring shaped cake is not the easiest thing to attempt, so the cakes are usually dusted with icing sugar, drizzled with glaze or just served in their naked glory.

The name Bundt is trademarked by a company called Nordic Ware, so if you are out looking for a pan to make one of these cakes, and it’s not a Nordic Ware baking pan you’re after, you will find them labelled as fluted tube pans.

The market on bundt tins has expanded to include, not only the classic fluted rings, but designs that include cathedrals and even and octopus. I mean really, how cool is that.

What’s your favourite type of bundt cake?

Be sure, if you haven’t already, to follow MadamemMacaronSA on Facebook , Twitter and Instagram

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Image credits: http://www.10thkitchen.com ; http://www.listal.com ; http://www.bundtcakepans.com ;fengshuifoodie.comrealfilmcareer.comwww.elizabethcooks.com

Humpday Help; Flat Top Cakes made Easy


With all the ‘naked’ cakes around these days, I went on a mission to find out the best way to get a  flat top cake.

The big secret is that most bakers cut the tops off the cakes to make them level. I bet that’s not the answer you were expecting! I did however find a tip that I tried. While it did work, my cake was not completely flat, but I would attribute that to my own haste in trying to get it done.

Here is the post on the tip from A Cozy Kitchen . It involves a strip of towel, some water and a couple of pins.

I personally have no problem with the domes and cutting them off to level the cakes, mainly because it gives my kids something to snack on and out of my hair while I do what needs to be done.

Let me know if you try this trick out and how it goes!

Happy Baking!


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.


Add some sweet inspiration to your Christmas lunch

No Christmas lunch is complete without dessert! ( At least in my home 🙂 ) The staple dessert at our family Christmas lunch has always been trifle. Layers of cake, custard, jelly, fresh cream, nuts, berries and shaved chocolate. Yummeh!

However, as they say, change is good, so I’ve been looking around for the perfect  alternative to the traditional trifle to round off Christmas lunch. These are the 3 yummiest ones that I found on the YuppieChef Online Magazine – Spatula.

Super easy and definitely super delicious!

What’s your go to Christmas dessert?

(Click on the pictures to link to the recipes)

The most decadent and boozy chocolate mousse ever

The most decadent and boozy chocolate mousse ever!


The ultimate Christmas panettone trifle.

Christmas cake

Chocolate spiced Christmas cake


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Photo Credit : YuppieChef – Spatula Magazine

Picture This : It’ all about the Cakes..C C Cakes :)

I’ve recently had a drastic increase in the number of cakes that I’ve been asked to make. I’ve enjoyed every challenge and I definitely see my skills getting more finely tuned with each new cake that I make. Like they say, practice makes perfect. I guess you also say nothing ventured, nothing gained as well 🙂

Here are some of my favourites from the past few months.


Cupcake cake for my nephew who is the biggest cupcake lover I know



This beautiful photo was taken by Annelise. I love the rustic ombre look


This is the first cupcake cake that I made


Definitely at the top of my list. I made this for a Nautical Themed Bachelorette party


Lace and Pearls


This was a 3 tiered cake for 200 people! My biggest cake to date.


One of the many Sofia the First cakes that I made.


A beach /summer themed cake for my niece Ascharya 🙂 All the sea shells were made of chocolate, yum yum!


A Shabby Chic wedding cake. I love the combination of the sugar roses and pearls


Baby Shower Cake


A Mickey Mouse Clubhouse cake. The base was 17″ big. If you don’t know… that’s giant amount of cake!


This may be my favourite of all. A Mickey Mouse Cupcake Cake with Fresh Cream Icing on top.

If you would like to see more pictures you can follow me on Instagram – @MadameMacaronSA


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