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.
Preheat the oven to 160o Grease 2x20cm round cake pans and line with baking paper.
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.
Remove from the oven and cool in the tins for 15 minutes before placing it on a wire rack.
Once completely cool, trim off the domed top of the cake.
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.
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.
Pour curd into a sterilised glass jar, screw the lid on and invert jars until completely cool before refrigerating.
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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.
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!
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.
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.
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.
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.
I 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.