Archive | May, 2016

Minnie Mouse Cake

30 May

A friend from work asked me to make a birthday cake for her 2 year old daughter. I was worried I didn’t have time to make the cake while I had to spend time with my own daughter. After I looked at the picture of the cake she found on the internet I happily accept the order. It is a simple but eye-catching design. Especially I love the contrast of the colour!

I bought the black fondant from the shop because I know it is very hard to achieve the deep dark colour. I tried to save money so I decided to colour the white fondant in red myself (white fondant is cheaper than the coloured fondant). I underestimated the difficulty of achieving the rich red colour. I have almost used half bottle of red food colouring plus plenty of pink food colouring. I am happy I have got the colour right at the end, however timewise it wasn’t a smart move – lesson learnt!

In the end I was excited about the cake – simplily cute! By the way it was a chocolate cake with butter cream icing inside. My colleague told me the cake was exactly what she imagined!

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Lemon and poppy seeds mini loaves

8 May

I love anything with lemon flavor and I love using lemons in cooking and baking. They are so versatile – can be used in savory dishes or sweet dishes. I have made the lemon mini loaves for a few times and they were adored by everyone who ate them. This time I have added some poppy seeds which added some texture and crunchiness. They are soft and moist, perfectly balanced between sweet and sour with a strong lemon flavor. No more to say just to show you the recipe right away! 🙂

Lemon and poppu seeds mini loaves
Ready in 30-35 minutes, made 8 loaves
  • Butter 250g
  • Caster sugar 1 cup  for the syrup
  • Egg 4
  • Plain flour 2 cups
  • Baking powder 3 tsp
  • Lemon zest and lemon juice 2 lemons
  • Poppy seeds 2Tbsps
Lemon syrup
  • Caster sugar 1/2 cup
  • Lemon juice 1/2 cup
  1. Preheat oven to 180°C. Cream butter and sugar until pale, then add the eggs one at a time and beat until combined.
  2. Fold in sifted flour and baking powder, then lemon zest and juice, poppy seeds. Spoon into baking paper lined mini loaf tins and bake for 20-25 minutes or until golden.
  3. To make the syrup, heat lemon juice and sugar in a pot until sugar dissolves. Pour syrup over hot loaves. Cool in tins.
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