A delicious vanilla cake is the cornerstone of every baker’s repertoire. It’s light and airy, and combines beautifully with a myriad frostings to make a delectable treat. But an eggless version. A nightmare! Eggs add that lofty volume. Eggs add a wonderful golden colour to cakes. Things, one takes for granted, until one leaves out …
Vanilla is the best loved flavour in the world today. Vanilla infuses cakes, ice creams, cookies, confections, yoghurts, fragrances, bath and body products, candles, rum, vodka, medicines, Coke, Pepsi…..the list is endless. When you reach for ingredients to bake a cake, inevitably there is vanilla in the list. Never mind the flavour of the cake …
Vanilla is the most popular flavour in the world. It is the second most expensive spice. Have you ever wondered about its origins?
A delicious vanilla cake is the cornerstone of every baker’s repertoire. It’s light and airy, and combines beautifully with a myriad frostings to make a delectable treat. But an eggless version. A nightmare! Eggs add that lofty volume. Eggs add a wonderful golden colour to cakes. Things, one takes for granted, until one leaves out …
This one was for a little girl who turned 8 last week! This cake was so many firsts for me! First time doing a pink ombré buttercream frosting. First time I heard of Winx Club and Bloom– can you believe it! She even has a Facebook page. I started with 4 layers of pink and …
Some of you may have been wondering- what happened to the cupcakes I’d promised to post about? Did I forget? Not at all! Here they are, in a new avatar. Not just as deep and darkly satisfying cupcakes, but also Jungle animals that you can make with your kids! Or nieces 😉 Seven lovely ladies …
Yesterday was my daughter D’s birthday. It was also my friend J’s birthday. Both Chocoholics! But the similarity ends there. J likes deep, dark, barely sweet chocolate while D is a fan of the fudgy, gooey tooth-achingly sweet stuff. I’d planned on making a cake with fabulous reviews on Zoe Bakes. A cake steeped in rum and …
For some time now, I’ve been debating doing a cake decorating course. I’ve always felt that my cakes look too home grown, too rustic. And so I finally embarked on my class at Wilton. On day one we torted cakes and filled piping bags, used couplers and made buttercream. In the second half of the …
I love raspberries. Tiny, beautiful, red and jewel like. I love topping desserts with them, I love adding them in layer cakes with fresh cream filling. And I love making a compote or a raspberry curd. They add such tang and panache to chocolate desserts. I recently made this raspberry white chocolate parfait. Parfait- even …