Monthly Archives: May 2014

What do Bankers and Bakers have in common?

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….. A Financier!! 😀 .. Ok, ok so that was lame but couldn’t resist! Coming back to baking, I only just discovered the Financier dessert yesterday as I was browsing through different recipes .. so those of you who are unfamiliar with the term as well a Financier is actually a small moist French sponge cake with almond used as the main ingredient. Just one look at the recipe and I knew I would be baking this today as once again it is a simple no-fuss no-machine recipe with very few ingredients used, yet a divine result! The key to making it right, is caramelising the butter properly so make sure you don’t rush through that part of the recipe. As a Financier is best served hot, so plan and bake according to when you would like to serve it … the entire assembling and baking can easily be done within an hour which is hardly any time! 🙂

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Ingredients:
Unsalted Butter (at room temperature): 113 grams
Icing Sugar: 90 grams (3/4 cups)
All Purpose Flour: 30 grams (1/4 cup)
Almond Powder: 55 grams or 1/2 cup
Almond Essence: 1/2 tsp
Egg Whites: 3 Read the rest of this entry

Be warned … you will gain calories just by looking at it! :D

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Just finished baking this cake for a good friends daughter who turns 10 tomorrow! Chocolate cake with Galaxy flutes on the side and topped with a variety of maltesers, marshmallows, m and m’s, chocolate chips and sprinkles! Hope it makes her happy! I know it will make the Galaxy sponsors very happy! Image

When in doubt … bake a muffin!

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I recently came across a fantastic recipe by Nigella Lawson called ‘Chocolate Muffins with Chocolate Chips’. But these muffins should really be called ‘Super duper Emergency Muffins’ in my opinion … it practically takes 5 mins to put together, no hand-beaters or electric-mixers required, and they taste super-delicious! It would be perfect to bake for the guests who turn up unannounced or, (as in my case) when you’ve promised a friend you would bake something for them (you know who you are :D) but are running out of time! So make sure all of you note down this recipe in your diaries too for ’emergency’ situations! 😉

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Ingredients: 

All Purpose Flour: 1 and 3/4 cups
Baking powder: 2 tsp
Baking Soda: 1/2 tsp
Cocoa Powder: 2 tbsp
Sugar: 3/4 cups
Chocolate Chips: 3/4 cup + 1/4 cup
Milk: 1 cup
Vegetable Oil: 1/3 cup + 2tbsp
Egg: 1
Vanilla Essence: 1 tsp

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Prepare to be chocofied!

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Having a cheesecake calls for a special occasion … and as it was my chocoholic friends birthday, knew it was the perfect time to bake a chocolate cheesecake! This cake smells divine long before it has even gone into the oven … I have never felt so hungry while preparing the batter as the entire kitchen had the irresistible chocolate aroma … pouring the smooth chocolatey batter into the cake tin was enough to drive one insane (in a good way :D), let alone eating it! It almost even feels like chocolate mousse cake as the texture is similar.Yes, cheesecakes take long to bake, and this one took me approximately an hour but it is worth it! I would strongly recommend refrigerating the cheesecake overnight for best results!

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The original recipe belongs to ‘Joy of Baking’ website, but I have explained the steps in my own way 🙂 …

Ingredients for the base:
Oreo cookies (crushed in a food processor): 1 and 1/2 cup
Unsalted butter (at room temperature): 75 grams

Ingredients for the cheesecake:
Mascarpone Cheese (or any full fat cheese you can find): 680 grams
Caster Sugar: 1 cup or 200 grams
Eggs (at room temperature): 3
Semi-sweet chocolate chips (or any chocolate of your choice): 340 grams
Sour Cream: 1 cup or 220 grams
Vanilla Essence: 1 and 1/2 tsp Read the rest of this entry

Is that pink enough for you then?

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Been a busy weekend at The Bakealogue as was asked to bake cupcakes for a special event. Baked a variety of vanilla and chocolate cupcakes with bright pink buttercream rosettes as the frosting! A lot of hard work but a happy customer at the end of the day makes it all worth it! Enjoy the pics!

 

 

 

 

So have I baked Macaroons or Macarons … hmmmm!!

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It’s time to share the final cookie recipe for this week … French Macarons! I learnt so much while baking these divine cookies and just had to share with all of you as well ….. first of all, I could never figure out whether they were actually called ‘Macaroons’ or ‘Macarons’ .. well turns out, the normal coconut cookies are called Macaroons whereas the delicate shells with a filling in the centre are called ‘Macarons’! Based on that definition I can safely assume what I have baked are Macarons! 🙂 Definitely look the more elegant of the two as well, don’t you think? Moving on, I then looked into what a proper Macaron is actually supposed to look like … there are 2 things to look out for in a Macaron … the bottom of the Macaron shell should be smooth and glossy and the shell should form what is known as ‘feet’ or ‘crown’ – these are the slightly cracked sides you see on the side of the Macaron shells. If you manage to tick both these boxes then you can proudly boast about it on your blog too .. LOL! You can always add Ganache or Buttercream as the filling but I think they taste best plain as it’s already quite sweet as it is! So that was the highlight of my day today … if you too know something about Macarons then feel free to share your thoughts too … always good to learn something new! So with that it’s time to call it a wrap and see what being outdoors feels like! 😀 Will be back with more recipes and baking stories next week … have a great weekend everyone!

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Ingredients:

Ground Almonds: 2/3 cup
Egg Whites (large): 3
Icing Sugar: 1 and 1/2 cup
Caster Sugar: 5 tbsp
Vanilla Essence: 1 tsp

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