Month: April 2013

Tanvi’s Cake and Candy Bakes

Rose and Raspberry Cupcakes
Rose and Raspberry Cupcakes

Life is crazy in the Sujanani/L’Etang household…there is always something going on!  Yesterday was no different from any other busy day with my morning kicking off to a rocket start with a photo shoot for Sawubona magazine.  As the day rolls on, my to do list grows and so does my trouble.

Sawubona Photo Shoot with the Ndalo team

Sawubona Photo Shoot with the Ndalo team

I got to see some familiar faces from the Sawubona/Destiny team which is always such a treat.  Thanks heavens for Alexa – I am sure she could turn piggies into princesses!  The shoot was done in record time and I was doing a little happy dance when I realised that I completely forgot about Tanvi’s Cake and Candy sale.  Store bought cupcakes are a big no-no in my house – I quite like them but my kids are completely against it.  It’s apparently ‘their reputation’ on the line!

This is how cake and candy works around here…I have to think of a few ideas and then ‘pitch’ it to the kids…they will then consider the options and choose.  I waited impatiently for Tanvi to get home so the selection could begin…some of my suggested cupcake flavours were lilac lavender, oreo choc chip and then the rose and raspberry.  Baby pink cupcakes with a hint of rose topped with a raspberry won hands down!

While the cakes where in the oven , I decided to take some time off and unwind….I have posted some YouTube clips of what goes on with the kids – Its called Slumming with the Sujanani’s!  Indians have a lovely way of expressing things…It’s called ‘Eating my Brains’ – watch the videos and you will see why!  My ‘unwind’ did not happen and it left me feeling cranky all through the afternoon!

Almost ready for tasting!

Almost ready for tasting!

Rose and Raspberry Cupcakes!!!

Makes 36 cupcakes

Ingredients:

360g cake flour

300g sugar

25ml baking powder

2ml salt

125g soft butter

3 eggs

375ml full cream milk

5ml Kuhestan rose essence

Tanvi - The Cupcake Fairy!

Tanvi – The Cupcake Fairy!

For the Rose Icing

250g Spar Butter

500g Spar Icing Sugar

A few drops of rose essence

A drop of red food colouring

100ml fresh cream

Icing the cupcakes....

Icing the cupcakes….

Here’s how:

Place the cake flour, sugar, baking powder, salt and butter into a mixing bowl (preferably a free standing one like KitchenAid or Kenwood works well) and use the paddle attachment to mix.

The ingredients should have a sandy consistency.

Lightly whisk the eggs and full cream milk and pour this into the flour/butter mix.

Add the rose essence and continue beating until the batter is smooth – do not over beat!

Tint the batter with food colouring and mix well while scraping the bottom of the bowl.

Spoon about 2 tablespoons of the mixture into cupcake liners.

Bake in a pre heated oven at 170 degrees celsius for 20 minutes.

Place the cakes on a wire rack and leave to cool.

To make the Rose Icing:

Beat the butter until light in colour and gradually add the sifted icing sugar.

Continue beating until the butter reaches a creamy consistency – this does take some time and you will begin to wonder if there is something wrong with the recipe.  Just keep going!

Add the rose essence, fresh cream and pink food colouring and beat until the icing reaches a spreading consistency.

Spread the icing over the cakes and garnish with  a fresh raspberry.

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Troubled by True Love

True Love Feature May 2013

True Love Feature May 2013

I love photo shoots…which girl doesn’t? So my True Love troubles began as this shoot was scheduled for the day after the Hobby X expo!  I had just done two expos back to back and was feeling completely knackered.  The panic began to set in.  It was not my finest moment when I realised that I was not paying attention to the 400 grams of Lindt chocolate being melted.  What was supposed to be a glorious, silky chocolate topping turned to an unsightly volcanic lava mess as the Lindt overheated and split.  My heart broke and I was too tired to even cry!

Rocky Road Cake aka 'The Messy Chocolate Cake

Rocky Road Cake aka ‘The Messy Chocolate Cake

I decided to call in the armed forces….my neighbour and really good friend, Mechelle Theodosiou!  She has a home that is like a treasure trove….she arrived with armfuls of goodies to set the table with!  What a trooper!  My mom was like the foodie fairy godmother – she was my kitchen co-pilot as we worked our way through the list of dishes that we needed to prepare.

Behind the scenes with True Love - Table setting by Mechelle Theodosiou

Behind the scenes with True Love – Table setting by Mechelle Theodosiou

My mind was buzzing and I warned Alexa Wilson that I was in need of  some serious ‘cosmetic panel beating’.  Alexa and I started working together on the set of ‘Sugar ‘n Spice’.  Much to my delight, she arrived with a few large cases of ‘equipment’ – 90% of it to camouflage the bags under my eyes.  She did a fantastic job and had me looking like a star in a flash.

The Star of the Show - The Mothers Day Cake

The Star of the Show – The Mothers Day Cake

The menu included my Home Style Lamb Curry with Velvety Potatoes, Crab in a Spicy Sauce and a selection of cakes that left the team breathless!  Red Velvet, Rocky Road aka the Messy Chocolate Cake and the star of the …’The Mother’s Day Cake’.  It’s a five layer cake dressed in lashings of the most decadent chocolate cream cheese frosting.

Mokgadi Itsweng - True Love's Food Editor

Mokgadi Itsweng – True Love’s Food Editor

…’The Mother’s Day Cake’.  It’s a five layer cake dressed in lashings of the most decadent chocolate cream cheese frosting.

Just a few tips about this cake…I use the Spar branded Cream Cheese for this recipe.  This blog is not sponsored by Spar but after a few run ins with dodgy cream cheese which covered split to watery frosting, I can’t help but recommend the Spar Cream Cheese for the job!  The measurements are in grams – I recommend an electronic scale for baking as every gram counts to achieve perfection!

IMG_3035

Here is the recipe:

Mother’s Day Cake

Ingredients for three layers:

360g cake flour

360g sugar

22,5ml baking powder

1ml salt

125g butter, room temperature

375ml full cream milk

3 eggs

10ml vanilla essence

Few drops of pink food colouring

Here’s how:

Pre-heat the oven to 170 degrees celsius.

Grease and line 3 x 20cm cake tins.

Place the cake flour, baking powder and sugar into a mixing bowl.

Add the butter and beat until the ingredients are combined – the mixture should look quite gritty.

Gradually add the milk and vanilla essence while beating continuously.

Add the lightly beaten eggs and beat again until the batter is smooth.

Divide the mixture into three bowls and tint two batches with a few drops of pink food colouring.

Spoon the mixture into cake tins and bake for 20 – 25 minutes.

Remove the cakes from the tin and then leave on a wire rack to cook completely.

Ingredients for the chocolate layers:

200g cake flour

15ml baking powder

45g cocoa powder

225g sugar

85g butter, room temperature!

240ml full cream milk

2 eggs

5ml vanilla essence

Here’s how:

Pre-heat the oven to 170 degrees celsius.

Place the cake flour, baking powder, cocoa and sugar into a mixing bowl.

Add the butter and beat until the ingredients are combined – the mixture should look quite gritty.

Gradually add the milk and vanilla essence while beating continuously.

Add the lightly beaten eggs and beat again until the batter is smooth.

Spoon the mixture into 2 x 20cm cake tins and bake for 20 – 25 minutes.

Remove the cakes from the tin and then leave on a wire rack to cook completely.

Chocolate Cream Cheese Frosting:

200g butter

400g sifted icing sugar

90g cocoa powder

2 x 230g tubs Spar cream cheese

60ml fresh cream

Cream the butter until light in colour and gradually add the icing sugar.

Sift the cocoa into the creamed butter and continue beating.

Add the cream cheese and cream the mixture until the ingredients are combined.

Pour the fresh cream into the frosting and beat for a few seconds until light and fluffy.

To assemble the cake:

Sandwich the cakes with the chocolate cream cheese frosting starting with a chocolate layer, then pink layer which will leave the vanilla sponge in the centre.

Then place a pink layer over the vanilla cake and sandwich with a chocolate layer.

Frost the top and sides of the cake and garnish with maraschino cherries.

*Special thanks to: Alex Wilson and Mechelle Theodosiou