Desserts

The “Holy Cow” Rainbow Cake- A True Picture Baking Story

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So I mentioned in my previous post that my friend and I were going to make a rainbow cake for her daughter ‘Amelie’ who also goes under the status name of ‘My Goddaughter’. It was her first birthday and so, it needed to be especially epic.

And what can I say? Well we came, we baked, we pellet-gunned those bad boy Gummi Bears to the icing and we blew the socks off the party. There were “ooooooooooh”s and “woooooooooah”s and even the occasional “holy cow”* was featured.

*(The word “cow” may have actually been replaced with a swear word of the excrement variety)…

It is because of this that this post shall be a picture one, with few words. The awesomeness of our achievement speaks for itself.

We barely followed a recipe (coz we’re crazy and that’s just how we roll) and the link to such recipe is at the bottom of the page.

The colours are immense. Sunglasses please.

 

Suzy vs. Batter; A Test of Whips…

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Adding the colourants to the batter; First batch to bake!

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First set of sponges that I shall name “Spongii”…

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Next batch of batter to face the colourants and oven for a Spongii Round 2;

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Whipping and colouring the icing layers;

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Icing done and spread between the layers? Ok, now it’s time to stack; Lets do this…

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Look at those layers; those beautiful layers!!!

 

Icing on the cake? Get your pellet-gun (or fingers) and you go add those Gummi’s and candles;

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Now, cut into it. Be prepared. Be proud. Yes, you are now SUPER cool;

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http://www.woodlandbakeryblog.com/how-to-make-a-rainbow-cake/

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Colours, Cake, Bears & Birthday Baby

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Tomorrow I am going to help my friend bake a colour extravaganza.

It’s going to mega. Epic even.

There will be layers;  6 vibrant and dynamic layers.

There will be icing between each of these layers. This icing will be rich. This icing will be smooth, sweet yet buttery and creamy at the same time. This icing will then cover this 7 tiered stairway to heaven like a cloak of heroism. It will hug and kiss these vibrant levels in an embrace of gooey greatness.gummi

Then there will be gummy bears. Haribo gummy bears.

We shall pellet gun these bad boys to this tiered frosted pile of grandness and there they shall lie… Like insects stuck in a web. Stuck in this gooey mass. And there they will remain.

Finally, at the top of these immense colour blocks of deliciousness will stand tall and proud; the number 1…

My 1 year old Goddaughter better like rainbow cake.

Categories: Desserts, Loves, Life & Thoughts | Tags: , , , , , , , , , , , , , | 3 Comments

Cutesie Individual Banoffis

This dessert does not really require any introduction… except to say Banoffi is one of my favourite sweet dishes and I even had it as my ‘cake’ for my birthday. It’s creamy, sticky, sweet, fresh and oh so dreamy.

I made these cute, individual Banoffis for a dinner party I had last week. I had been cooking all day and wanted to whip up something simple and tasty for dessert. And that’s when I made these and not surprisingly, they were the nicest course. They were exceptionally moreish and despite being as stuffed as a Granddad at Christmas, we couldn’t stop our spoons from repeatedly dipping in for some more.

These are SO simple to make and perfect for any culinary party. They look so cute and sexy too. Gorgeous.

Difficulty: Easy

Prep and cooking time: 3 hours of simmering for the condensed milk but once finished and cooled, the rest takes about 10 minutes to put together.

Price:  €4

Music I listened to: ‘Underwater’ album by Joshua Radin

Wine I drank: I had multiple cups of tea then moved onto some Chianti

Serves: 4

Ingredients:

  • 200g/7oz tin condensed milk
  • 1 tbsp maple syrup (if required)
  • 6 digestive biscuits
  • 1 ½ bananas
  • Freshly squeezed juice of ½ a lemon
  • 125ml/4fl oz single cream
  • 2 tsp caster sugar (optional)
  • 85g/3oz of chocolate

 

Method

First make the toffee by putting the unopened tin of condensed milk into a saucepan and cover it with water. Bring it to the boil and simmer for 3 hours. The water will reduce in this time so keep it topped up with boiling water when required.

Meanwhile, whip the cream. I like to add a teaspoon or two of sugar, but not too much as the toffee will be quite sugary. Place in the fridge until ready to put together the desserts later.Now turn your attention to the chocolate shavings. Hold the chocolate slab vertical and grate the side with a veggie grater. Once you have grated the amount you need, place on a plate and put in your fridge for later.When the toffee is finished, set aside until the tin is cool enough to open. Once opened, pour into a bowl and put in the fridge for an hour to cool a little.

(TIP: If the toffee still has lumps in it, pour into a saucepan over a low heat. Add the maple syrup and simmer until the lumps have gone, about 10 minutes).

Break the biscuit into each glass that you have chosen for the dessert. Peel and slice the bananas and cover with the lemon juice. Be sure each slice has some juice on it. This is to stop the banana slices from turning brown. Place the banana slices on top of the biscuit.

 Top with a little toffee and then put a blob of fresh cream on top.

Sprinkle with the chocolate curls and place in the fridge until ready to serve later. Yum!!

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