Join us at our next macaron class this March in Joburg.
Find all the details and booking form here
So, starting this week I will be picking up on the blog series that I started last year. 2016 was and still is a year that has kept me extremely busy, hence the lack of activity on the blog side of things.
I will be kicking it all off with the 3rd installment of the Macaron Files, on Wednesday. If you missed the first 2, you can do a bit of catching up here…
I also have a delicious recipe from Faeema, better known as Fay in The Maze that I’ve been keeping to myself for a while now for my Blogger Recipe Series.
There is so much left to share and I am happy to have you here with me!
I’m not sure about you, but in our household Easter has become synonymous with the LINDT Easter Bunny and the jingle of the little bell around it’s neck as the kids (and adults) rip off that beautiful gold foil to get to the delicious milk chocolate inside.
The story behind the Lindt bunny is actually a cute one of someone just being an awesome dad. It was first created in 1952 by a LINDT Master Chocolatier after his son became mesmerised by a small bunny in their garden, which scampered off never to return. In order to cheer up the distraught boy, the Master Chocolatier fashioned the first ever LINDT GOLD BUNNY from the finest LINDT milk chocolate, fastening a golden bell to his neck with a red ribbon to ensure he never got lost. I think that we can all thank that little boy and his dad for helping to bring these bunnies into our lives.
LINDT is giving us all the opportunity to be amazing parents, just like their Master Chocolatier was all those years ago, by setting up an Easter egg hunt in their Lindt Gold Bunny Gardens where kids can fill up their baskets with delicious Lindt treats. The recommended age group is 4 – 10 yrs old,so I suggest you get on your kids good side, so that they share some of their spoils.What makes it even better though is that it’s free!
Take note of the dates and information below so you don’t miss out.
Durban: 24 – 27 March 2016 (Easter Weekend)
- 9am – 7pm on Thursday, 9am – 9pm on Friday and Saturday, 9am – 6pm on Sunday
- Garden Court, Gateway Theatre of Shopping, No 1 Palm Boulevard, Umhlanga Ridge New Town Centre
Johannesburg: 19 – 21 March 2016
- 9am – 8pm on Saturday and Monday, 9am – 6pm on Sunday
- Mr Price 2 Court, Sandton City, Corner Rivonia Road and Sandton Drive, Sandton Centre
Cape Town: 19-21 March 2016
- 9am – 7pm on Saturday and Monday. 9am – 5pm on Sunday
- Col’Cacchio Court, Cavendish Square, 2nd Floor Dreyer Street, Claremont
But wait, there’s more! ( This part really makes me wish I lived in Joburg or Cape Town)
If you are one of the lucky people in Cape Town or Johannesburg, the LINDT Chocolate Studios are offering the chance for you to bring the magic of Easter alive with this fun and interactive class, exclusively brought to you by their passionate Lindt Master Chocolatiers. First mould your very own official Lindt GOLD BUNNY followed by artistically creating and decorating an indulgent chocolate garden all made with the finest Lindt Chocolate.
The class costs R200 and is approximately 1 hour long.
For more information on the class, visit www.chocolatestudio.co.za
I will definitely be at the Easter Egg Hunt with my girls in tow! Will you be there?
After what I’m going to call a 6 month hiatus for this blog (and not just laziness and a lack of time), I’ve decided that it’s time to pull up my socks, put on my big girl pants etc. etc. and give it a big ol’ smooch to wake it from it’s slumber.
I’ve had time to think about what I want out of this blog and why I lost the motivation to write, and it turns out that it was that I had forgotten this was and is my blog. Madame Macaron’s little space on the internet to post about whatever catches my fancy and not to conform to what I thought was expected.
So, there will still be all of my favourites like the Blogger Recipe Series and The Macaron Files included, but expect a few more posts about places I’ve been, things that I’m doing and stuff that I love.
I hope that you enjoy all the new content, and if you do, that you take a minute to leave a comment and let me know.
So belated Happy New Year. Let’s do this 🙂
Photo Credit: http://www.marklerouxphotography.co.za
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
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 !