Red velvet disasters

Is Red Velvet still in trend ?

I guess good flavours should really never go out of trend. Thought lately I have been doing a lot of Red Velvets and sometimes while rushing things tend to go pear shaped... The other day while i was trying to whip up the cream cheese frosting and instead of adding powdered sugar I added flour . How you may ask ... well this happens when you ask someone else to help you sift sugar while you do something else...:) Was not easy to chuck out the lot of cream cheese ...:( However alls well that ends well ..




And then disaster strikes again - Overfilling cupcakes... trying to be too generous is also not a good thing ...

Toffee apple cake or toffee cake apple ?

From the humble apple cake i dressed it up to like so :

I started by peeling some apples, kept the skins, and tried to put them in a cupcake pan. (sometimes what you imagine would happen and what actually happens are two very different things ... all in the spirit of experimentation) :D



Then i fill the applecake batter and apple chunks into the batter . After baking and chilling I removed the cupcake wrappers. Then made a batch of toffee. I then stuck biscuit sticks into the cupcakes and dipped the cake into the toffee. Trying to make them look a bit like toffee apples.






I then drizzled some of the toffee over the rest of the cake which i filled with a whipped sour cream frosting and a layer of caramelised apple chunks:




It was eaten much faster than I could get a decent shot of the insides. :)

Apple cake – Apfelkuchen

A while ago I was fortunate enough to have been passed quite a few German cake recipes. Some of them belonged to my friend's grandmother. Some of them however only had the ingredients but no method, which makes it rather interesting for me. SO i figured if you stick to the basics you can't really go very wrong :) ( this of course after trying this recipe twice i realised what neede to be done). The result was a really moist apple cake ....

The apple is added to the top


This is the baked cake. on hindside i probably should have cut the apple into bigger pieces to that they sand in a bit more or maybe pour the batter then some apple then batter again. Anyhooo there is always next time :

Peach cheese sponge

This is definitely and interesting combination. Firstly I baked a spongecake or tortenboden ( when i was given this recipe I was told that i could put anything on top of it ). Next i used a chilled cheesecake recipe ( i used one from Joy of Baking) but altered it a bit .





Cheesecake recipe

Ingridients:
250g cream cheese
2 tbs honey
250ml thickened/whipping cream
1 large can of peaches
1tsp vanilla

Method:

1. Beat cream cheese until soft
2. Put honey in and continue beating until combined. Do the same with the vanilla
3. separately beat whipping cream
4. slowly add cream to cheese mixture until combined
5. Cut up some peaches into smaller cubes and fold it into the mixture. Leave enough peaces for the decoration on top .
6. Pour mixture onto the sponge base and chill

Thank you

What better way to say thank you than with a bunch of flowers ? Edible flowers of course ..:D
Orange almond cupcakes with orange buttercream and decorated with royal icing flowers. For those familiar with royal icing 1 day of drying in humid weather isnt't the best ;) I knew i was tempting fate by attempting to stick these flowers into the cake. I was extra careful by first inserting a toothpick into the cake and creating a space for the flowers to be stuck in. Some of them stayed up ok but most of the stems just snapped. Lesson learnt. Still i liked the effect of the flowers popping up

Donuts - Masterchef Australia S2

After watching an episode of masterchef where they had a masterclass on jam filled donuts, I was motivated to try it out for myself . Instead of jam filling it I had it the classic way with sugar and cinnamon. The result was a tasty and soft donut. Not only was it really easy, it was really tasty as well. Best thing is I could make them in smaller bite sizes.