Tag Archives: Baking and Confections

Passionfruit naked cake with lemon and passionfruit curd

Hi everyone!

I’m going to share a cake recipe that I used for my friend’s 22nd birthday. He was going for a rustic theme and wanted something summery so I went with a naked cake, using passion fruit and fruits that are in season right now in Australia. I followed the cake recipe by Phoebe Wood and Kirsten Jenkins and a lemon and passionfruit curd by Poh Ling Yeow. The recipe below makes 2x 20cm round cakes. I made 4 batches of this cake recipe, which filled 3x 20cm round cake tins and 2x 27cm round cake tins.

Passionfruit cake
Photo taken by Adriana, follow her on instagram @adrianasavvy

 

Passionfruit naked cake:

Ingredients:

  • 200g unsalted butter, softened
  • 1 cup caster sugar
  • 4 eggs
  • 240g (1cup) sour cream
  • 125ml (1/2 cup) fresh passionfruit pulp or canned passionfruit pulp (roughly 6 passionfruits)
  • 350g (21/3 cups) self-raising flour, sifted

 Directions:

  1. Preheat the oven to 160o Grease 2x20cm round cake pans and line with baking paper.
  2. Beat the butter and sugar until pale and fluffy. Add one egg at a time until well combined. Beat in the sour cream and passionfruit pulp and combined. Fold in the flour. Evenly divide the cake mixture into the cake tins. Smooth the tops and bake in the oven for 40-45 minutes or until a skewer placed in the middle of the cake is clean when removed.
  3. Remove from the oven and cool in the tins for 15 minutes before placing it on a wire rack.
  4. Once completely cool, trim off the domed top of the cake.

Assembling the cake

  • I trimmed off the tops of the cakes (except for top layer) and sandwiched whipped cream and this lemon and passionfruit curd in between each layer.
  • Placed 5 plastic tube dowels through the middle of the bottom, larger tier before placing the top tier on top to give structural support.
  • Dust the cake with icing sugar and garnish with fresh fruit and serve with the remaining curd.

pott cake 3

 

Happy baking! Please like and follow if you haven’t already, leave me a comment below if you have any questions. Follow me on instagram, @aliciaspunsugar to see more from me! 🙂

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Lemon and passionfruit curd recipe

Hi everyone, happy new year!

I used this delicious curd recipe for my friend’s birthday cake, which will follow this post. Stay tuned. I used Poh Ling Yeow’s lemon and passion fruit curd recipe.

Lemon and passion fruit curd recipe

Ingredients:

  • 180g unsalted butter, softened
  • ¾ cup caster sugar
  • 1 tsp vanilla bean paste
  • pinch of salt
  • 4 large eggs
  • 1/3 fresh or canned passionfruit pulp
  • 1/3 cup lemon juice
  • zest of 2 lemons

 Directions:

  1. Beat butter, sugar, vanilla and salt until combined. Beat one egg at a time until just combined. Don’t be alarmed if the mixture looks curdled. Mix in the passionfruit pulp, lemon juice and zest until combined.
  2. Cook mixture in a medium saucepan on a low heat setting until it has thickened (roughly 15 minutes). The consistency should be thick enough to coat the back of a wooden spoon. Test by drawing a line at the back of the spoon with your finger, if the line remains as is, without the curd running off, it is ready to be removed from the stove.
  3. Pour curd into a sterilised glass jar, screw the lid on and invert jars until completely cool before refrigerating.

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Thanks for reading, please like and follow my blog and if you’d like to see more from me, follow my instagram, @aliciaspunsugar

Gingerbread Cookie Ornament

Hi everyone,

Thought i’d make a quick post just to share what I did for my christmas tree. Sorry for the delayed upload, I have been busy running around in preparation for christmas day. I can’t believe it is already christmas eve!  Perhaps you could make this during christmas day with the family. I was inspired by nordic christmas ornaments, cookies on pinterest and wanted to recreate this cookie screen saver. I followed this recipe and used store bought royal icing mix added with water.

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Again sorry for the late and short post,  but if you have any questions, please feel free to leave me a comment. I’m more than happy to answer them.

I hope everyone has a merry christmas and a happy new year!

 

 

Salted Caramel Frosting

Hi all!

This is the recipe for the frosting that I used in my  Spiced Fig Cupcakes and Salted Caramel Frosting post. I made a separate post, just in case I use this frosting again in the future with other recipes and can simply refer you back to this post.

IMG_2194Bubbling sugar

IMG_2213Caramel with the double cream and salt added.

IMG_2224 IMG_2230Adding the cooled caramel to the butter and sugar mixture. 

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Salted Caramel Frosting recipe

Adapted from Chow.com

Makes roughly 1.5 cups of frosting

Ingredients:

  • 2 tablespoons of water
  • 1/4 cup caster sugar
  • 1/4 cup double cream
  • 1 teaspoon vanilla extract
  • 80g unsalted butter
  • 1/2 teaspoon sea salt
  • 1/2 cup icing (powdered) sugar

Directions

  • Add the caster sugar and water in a saucepan. Mix until the sugar crystals have dissolved.Brush down the sides of the saucepan with some water.  Allow this to boil without stirring until it turns an amber colour.
  • Remove the sugar off the heat and add in the cream slowly (take care in this as the sugar will bubble violently). Stir with a wooden spoon. If you find that the sugar is clumping, briefly return to the heat and continue to stir until the sugar dissolves until mixture is completely smooth. Remove from the heat, mix in the sea salt and allow to cool (roughly 25 minutes).
  • In a separate bowl, cream the butter and icing sugar until light and pale. Add in the cooled caramel and beat until well mixed.

Note: If you find that your frosting is too runny and unpipeable, add a little bit more of the icing sugar to stiffen it up.

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Spiced Fig Cupcake with Salted Caramel Frosting

I’ll be celebrating my birthday in a few weeks and was planning of making some cupcakes with figs. I know that honey goes wonderfully with figs, so after some thought, I figured that salted caramel frosting could also work well with it. This was essentially a test batch and it turned out so well and hence why i’m sharing it with you!

I used dried figs that needed rehydrating overnight. I soaked them in a bowl of cold water and stuck them in the fridge. You could easily use sem-dried figs instead.

You can find the recipe for this cupcake below. You can find the salted caramel frosting recipe here.

IMG_1973Rehydrated figs

IMG_1983IMG_2005Cinnamon and vanilla bean paste

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IMG_2282If you’d like the recipe of the salted caramel frosting, click here

Spiced Fig Cupcake Recipe

Adapted from Purple House Cafe

Makes 20 mini cupcakes

Ingredients:

  • 70g unsalted butter
  • 50g dark brown sugar
  • 20g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 3/4 cup plain flour
  • 3/4 teaspoon baking powder
  • 1/2 cup dried figs
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Directions:

  1. Preheat your oven to 175°C (350F). Line cupcake tins with liners.
  2. Cream your butter, both sugars and vanilla extract until light and fluffy. Add the eggs 1 at a time, beating until just well combined.
  3. Sift in all of your dry ingredients and milk into your egg and butter mixture  and mix until well combined.
  4. Squeeze out and remove the excess water of your rehydrated figs (you don’t have to do this if you are using semi-dried figs) and fold in your figs into the cupcake mixture.
  5. Spoon mixture into your cupcake liners and bake for 12-15 minutes or until it’s cooked (check by using a toothpick or skewer to see if it comes out clean when inserted into the middle of the cupcake)
  6. Remove from oven and baking tray and allow it to cool on a wire rack.
  7. Prepare the salted caramel frosting, found here.

IMG_2366Enjoy and I’d love to hear your thoughts by leaving me a comment below! Also, if you like posts like this, please follow me.

Chocolate Chunk Cupcakes with Buttercream flowers

Hey everyone! Thought i’d make a quick post on what I baked today. I had a special request from my little niece to make flowers out of icing. She’s too cute to refuse, so I followed Martha Stewart’s Chocolate Chunk Cookie cupcake recipe and topped them with some vanilla buttercream icing. I halved Martha’s recipe and managed to make 20 mini cupcakes.

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The light pink colour of the frosting was achieved by adding some strained raspberry purée, but the taste was so mild, you could hardly tell it was there.

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IMG_1844I used this type of tip for both flowers. I’m not quite sure what brand or tip no. mine is but I’m pretty sure you could use a Wilton tip no. 104.

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Raspberry Buttercream Frosting recipe

Adapted from Two Peas & Their Pod

  • 115g unsalted butter, room temperature
  • 1 cup icing (powdered) sugar, sifted
  • 1/2 cup  raspberries (frozen, but defrosted or fresh)
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Purée raspberries with either a blender or food processor. Strain mixture, eliminating the seeds and leave to the side.
  2. Beat butter and icing sugar on a medium speed until creamy and fluffy.
  3. Add in vanilla extract and raspberry purée, continuing to beat on a low speed until completely combined.
  4. Place into a piping bag or simply spread on the top of your cupcakes.

Note: If you find that your frosting mixture is too runny to work with, mix a little bit more of the icing sugar to stiffen it up.

If you have any questions, please leave them below. I’d be more than happy to answer them. Happy baking!

Chocolate pinwheel cookies

Hi all,

I have been wanting to start up my own lifestyle blog for quite a while now but never really got around to it. Since I baked some cookies today, I thought i’d take this opportunity to share it.

I followed the chocolate pinwheel cookie recipe from sugarywinzy.com

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The recipe gives direction to wrap the log and store in the refrigerator for 30 minutes. Instead, I placed it straight into the freezer for an hour and the cookies turned out fine.

They were quite nice and my family really enjoyed them!