#cakebible

[artistsayuri]

Its finally here!!! #truecooks #chefsofinstagram #chefslife #cakebible #becomingmyownboss #seasonalsecretsbakingco (at Seasonal Secrets Baking Co.)

[juliavdw11]

The sacrifices I make for my people #icanteatthis #orangechiffoncake #birthdaycake #cakebible #cakesofinstagram

[cakebibleblog-blog]

The Perfect Brownie

Conquering the perfect brownie. Easy, you may state? But no it is not.

Some call it the third time lucky but these brownies were one large mountain to overcome. The secret is preparation of measurements, reading the recipe correctly and making sure the flour was correct, and by this we mean plain flour, not self raising. You see when using self raising you will end up with a bubbling and overflowing monstrosity. This paired with the incorrect measurement of butter made cleaning up a downright chore.

However, the secret to success? Not giving in.

The following batch was made with measurement which were accurately weighed, whipped, and cooked for the allocated time of 35 minutes.

We used a brownie kit to produce our brownies, and added cropped walnuts for a crunchy texture.

Brownies, unlike other cakes need little raising agents as their purpose is to lay flat, with  a little gooeyness on the top.

Note: A final dusting of icing sugar will work wonders for this recipe.

Conquering the perfect brownie? Easy. Use the correct tin, flour and unit measurements and you'll be laughing.

[cakebibleblog-blog]

Homemade Strawberry Ice-cream.

This may not be true to the wholesome cakes that we originally dedicated our blog to, but we thought it necessary to share.

Made with the use of a second hand icecream maker, the trick to making to perfect, sweet, and melt in your mouth icecream is patience. If you do not have patience it is likely that you will end up with a eggy ,frozen- yoghurt gloop.

The quantity of ingredients strawberries in particular was an eye-opener for us, as the recipe called for 500g of fresh strawberries sliced, blended, and sieved. This jam-like mixture was then heated to a high temperature on the stove and left to cool for several hours.

The second part of the recepie called for an eggy custard which involved, 5 egg yolks, cream, sugar and milk and was also combined at a high temperature and left to cool overnight.

An idea of ours to cut down on waste, was to use the excess 5 egg whites to make a pavlova.

When the mixtures were entirely cooled both were combined and poured into the icecream machine, which effectively aerated the mixture.

The soft mixture (which was the consistency of frozen yoghurt) was then left in the freezer for several more hours.

The end result was a master piece and certainly was a taking point. The icecream was rich, fruity, and creamy unlike anything ever brought in the store!