Contemporary Tiered Wedding Cake Class at FairCake

Just about two weeks back I was looking up for some short baking courses to keep myself busy because now that I’m waiting on my university results I had quite some free time to my self!! I was looking things online till a friend recommended ‘Fair Cake’ to me! Their 6 day Contemporary Tiered Wedding Cake Class instantly caught my eye! I had always wanted to learn more into designing the professional wedding cakes and this was my chance!!

I spent 6 days, 7 hours each in their workshop, and I absolutely loved it!! The last 6 days have been intensive, exhausting yet the most exhilarating ones in my baking journey to date or as a matter of fact I’ve never seen myself put in this much effort in something for a long time now. I love baking for my family and friends and they have always appreciated my efforts! But this was a next level challenge for me and people who know me, are aware of how much I love taking up challenges! I was the youngest in the course and I’ve clearly had my share of blunders everyday but oh well that’s me 🙋🏽😂😂 and I truly believe the best way of learning is through your own mistakes! I have improved so much in this last week! Now that I look back at my baking, I can see so many flaws hahaha!🙈

The class was taught by Graziella Augier, who just recently won two Gold awards for her cake designs at Birmingham Cake International and the woman behind Fair Cake , Shikita. They are both so beautifully talented at what they do! 😍🙌🏽The learning environment alongside Graziella, Shikita and their assistant Agne was really friendly! Plus I got to meet some lovely people at this course! I’m going to miss this place so much!!! xx

We worked on three separate cakes, including some real and dummy cakes. We were taught how to make sugar paste roses, cherry blossoms, peonies and leaves.I’ve never actually worked with fondant that much before this class. It might look straight forward, but from kneading the fondant to smoothing it over the cake and making sure you get those perfect sharp edges it takes up a lot of effort especially if you’re a first time user!

I also got a chance to work with silver leaf which gives the cake such an edge!! One of the challenges I had was on the extended tiered cake that we had to cover with dark chocolate ganache because my cake got a little tilted and all, but I learned so much on fixing things and errors on cakes! Thanks to Shikita and Graziella! 😘

 

I spent almost three hours on that cake till I got what I was looking for! This was the end result!

 

Moreover we also did the marble effect on cakes!

 

 

 

I think the most relaxing and therapeutic bit is when you color and paint your flowers, and fondant molds’! Absolutely loved doing that!! Check out my favourite of the flowers:

 

All in all I feel way more confident in my decorating after this class and would recommend it to anyone who is really serious into going for wedding cake designs or just generally want to learn more about cake designing and techniques. It requires all the patience and precision but it surely brings out the creative side of you! Plus it’s really inspiring to see how you can turn the simplest of things into something so unique and beautiful!

xxx

#amarbakes #amarlearns

Advertisements

The Giant Cupcake 🙌🏽

After a long and super busy break at home, I’m finally back to resume my baking😌

whats better than a cupcake? A mega sized cupcake of course!😂
This is also the cake featured on my logo!
When I saw the giant cupcake tin at the shop, I seriously couldn’t resist getting one (even though I remember my mom clearly telling me to stop piling up things while I’m still a student because I’ll have a hard time shifting everything). But this had to be bought!!

I used the Classic Chocolate Cake with Nutella Buttercream recipe. you can use the Nutella buttercream for the inside filling of the cake and for the rest of it i used the Pink Buttercream Frosting 💟( if you don’t want  to make two separate frostings, put a layer of simple buttercream inside it and layer it up with some Nutella spread) I covered the lower part of the cake with fondant (not my best attempt at fondant, but practice will make it perfect one day 😉 )​

​This was made for my cousin more like sister’s birthday which is why it had to be pink 💟
you can go for any colouring in the buttercream you like🙃

Happy Baking
xx

#makecakesnotwar #amarbakes

 

The Slutty Brownie Cake 🍫🍪🍫(with Swiss Meringue Buttercream frosting)

Beware! this cake comprises of three gorgeous layers: Chocolate chips,🍪 Oreo cake and a Chocolate ( brownie) layer🍫.. plus Swiss Meringue Buttercream icing and a shiny chocolate ganache!

Note: I should be working on my dissertation but here I am sitting in LSE library, excited about writing this blog! (Guilty)

I saw this cake recipe weeks ago and had been planning on this cake ever since. This finally happened today! I only had one baking tin, so it took me triple the time to bake the whole cake layer by layer, but it was really worth all the effort! This cake is all about its inner beauty i.e. the three different tastes combined together and topped up with the meringue icing!! My heart skipped a beat when I was cutting the first slice to see how the inside turned out! It felt like a achievement to me honestly haha. You can opt for any icing on this cake (I’ve heard cream cheese frosting goes really well too). Because I had never tried the Swiss buttercream before, I really wanted to see how it turns out.


Cake Layers:

Ingredients:
  • 4 cups all purpose/ Cake flour
  • 1 ½ tsps. baking soda
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1 cup (226.8 grams) butter, room temperature
  • 2 cups granulated white sugar
  • 1 tbsp. pure vanilla extract
  • 4 eggs (room temperature)
  • 2 cups buttermilk

 

Add ins:
Cookie Dough Layer
  • 1 tbsp. honey or Molasses*
  • 1/2 cup chocolate chips

*the original recipe asked for Molasses, but because I could not find it easily, I substituted  it with honey! if you can find Molasses then do use it as it is known to give it a nice robust flavour

Oreo Layer
  • 8-9  Oreos crumbled
Brownie Layer
  • 1/3 cup Dutch processed cocoa powder
  • 2 tbsp. vegetable oil

Directions:

  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 3 – 9”cake pans, line the bottom with parchment paper and set aside.
  •  In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside
  • In another bowl, using an electric or hand mixer, beat the butter until soft and creamy. Slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)
  • Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along
  • Add in the Vanilla extract
  • Put the mixer on a slow speed and add in the flour mixture (in three additions)  and buttermilk (in two additions). Start and end with the flour.
  • You can take off the mixer and finish mixing by hand whisk if need be. Divide the batter equally into 3 bowls and mix in the various add-ins for each layer.  transfer the three batters into the different cake tins.
  • Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cakes to cool completely before frosting it (at least 40 mins)

(Recipe adapted from: http://whatsgabycooking.com/slutty-brownie-cake/)

 

Swiss Meringue  Buttercream:
Ingredients:
  • 1 1/2 (300 grams)  cups sugar
  • 4 large egg whites
  • pinch of salt
  • 400 grams butter (cut into small pieces at room temperature)
  • 2 tsp. Vanilla Extract

Directions:

  • Make a double boiler by putting a mixing bowl over a saucepan of simmering water (Make sure the bowl doesn’t touch the water)
  • Add the sugar, the egg whites, and salt in the bowl whisking gently but continuously  until the sugar has dissolved and the mixture is hot, about 1 to 2 minutes.
  • Take off the bowl from the sauce pan and use an electric mixer on a medium-high speed, to beat the egg whites until they begin to form stiff peaks and are fully cooled down, about 7-10 minutes (it will take some time if you have don’t have one of the big mixers, so be patient).
  • Beat in the butter pieces, a little at a time, until the icing has reached the smooth and spreadable texture. Add in the vanilla and pinch of salt until well combined.

(Recipe source: https://www.youtube.com/watch?v=D53Hf_WNJqc)

Chocolate Ganache:

Check out the chocolate ganache recipe on one of my previous blogs here:
Marble Chiffon Cake ▪️▫️▪️

Frost the three layers nicely with the buttercream layer by layer. This cake doesn’t really need a full coverage from the outside so spread a thin layer around  the sides of the cake.  Drizzle the chocolate ganache on top and decorate with any of your favourite toppings. I used chocolate chip cookies, Oreos and Brownie bites to be authentic to this cake!

This cake is about going all out! Hope you guys enjoy it!

#amarbakes #productivday

Marble Chiffon Cake ▪️▫️▪️

IMG_1788This goes back to the first time I experimented with chocolate lace! So to be honest I have greatly improved on the chocolate lace collar since then but I still want to share this recipe of the light and airy marble chiffon cake I baked for one of the LSE’s  interuniversity bake off. Sadly I don’t have enough pictures of the inside of the cake but I’m sure to upload some the next time I make this 🙂
Chiffon cakes are slightly different to other cakes in the sense that they have a more light and airy cake texture. This comes from the way eggs are whipped in the preparation of this cake as well as the use of vegetable oil instead of butter. This cake relies on egg whites (meringue) along with baking powder for its leavening.

You can use any sort of topping for this cake. I went for a simple chocolate ganache to top this as I wanted to have the main focus to be on the marble cake itself. 🍫

 

Marble Chiffon Cake:

Ingredients: (Makes about 12 servings)

  • 1/3 cup unsweetened cocoa powder
  • ¼ cup hot water
  • 3 Tbsp. granulated sugar
  • 2 Tbsp. cooking oil
  • 2 cups sifted all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼teaspoon salt
  • ½ cup cooking oil
  • 7 eggs, separated (room temperature)
  • ¾ cup cold water
  • 2 tsp. vanilla
extract
  • ½ tsp. cream of tartar

Directions:

  • In a saucepan, combine the first four ingredients from the list (cocoa powder, the 1/4 cup hot water, 3 tablespoons granulated sugar, and the 2 tablespoons cooking oil). Stir over low heat for 1 to 2 minutes or until sugar dissolves. Remove from heat and set aside.
  • In a large bowl, combine the flour, the 1 ½ cups granulated sugar, the baking powder, baking soda and salt.
  • Make a well in center of the flour mixture. Add ½ cup cooking oil, the 7 egg yolks, ¾ cup cold water, and vanilla extract. Using an electric mixer, beat on low speed until combined, turn to high speed and beat for about 5 minutes or until the batter is satin smooth.
  • After washing the beaters, in a separate bowl, beat the 7 egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold in one fourth of the beaten whites into the egg yolk batter, then fold in the remaining beaten whites. Fold in lightly by a spatula.
  • Transfer one-third of batter (about 3 cups) to a medium bowl. Gradually fold in cocoa mixture into that.
  • Now comes the part to assemble the marble layers. Put half of the light-colored (Vanilla) batter into an un-greased 10-inch tube pan. Top with half of the dark-colored (chocolate) batter. Repeat layers of light and dark batters. With a knife or a narrow spatula, gently swirl through batters to give it a marble texture (This is the fun bit).
  • Bake on the lowest rack at 325°F (162.8°C) for 60 to 65 minutes or until top of the cake springs back when lightly touched. Immediately invert the cake and let it cool thoroughly. Loosen cake from side of pan and remove the cake to your serving plate.
  • After topping it with chocolate ganache and i filled the inside hold of the cake with different berries. So when you cut the cake, you have a berry flow 🍓🍒🍓🍒

 

(Adapted from: http://www.recipe.com/regal-marble-chiffon-cake/)

 

 Chocolate Ganache: 🍫🍫🍫
Ingredients:

  • 4 ounces (1 cup) Semi sweet chocolate chips
  • 1/3-cup heavy cream
  • 1 tsp. butter (softened at room temperature)
  • 1/8 tsp. salt

Directions:

  • Over medium heat, in a small pan heat the cream (just below the boiling point)
  • Pour the cream over the chocolate chips in a bowl and let it sit for about a minute. After a minute whisk it together until smooth. To give it the glossy touch you’ll add the butter and salt and whisk the whole thing together. You’ll end up with a nice shiny satin like textured ganache.
  • Pour the ganache over the cake and let it drop on the sides.
    If you let the ganache sit for a while, it may start to harden slightly (so you can always add a drop of milk to bring it back to your chosen consistency.

(Source:laura vitale chocolate ganache tart)

 

Chocolate Lace Collar:

Check out my previous blog for the method on the chocolate lace:
Vanilla Cake with Pink Buttercream Frosting 💟

As this was a marble cake, I filled in the spaces in the chocolate border with white melted chocolate to give it the marble concept touch, hehe! hope you guys enjoy it xx☺️

#happybaking #amarbakes

M&M’s Defying Gravity

This is one of the cakes I baked for a really close friend’s birthday!❤️  I knew she was a fan of M&M’s and as I wanted to make it personal, I decided to do something creative involving them. She actually called it the ‘dopest birthday cake’😂👌🏽

What’s better than M&M’s dropping over your cake!😍

I used the Chocolate cake with Nutella Buttercream recipe I previously uploaded,
Here is the link:https://amarbakes.wordpress.com/2016/06/30/classic-chocolate-cake-with-nutella-buttercream/?iframe=true&theme_preview=true

For the M&M’s Decoration , all you need is
-some melted chocolaote
-a straw
-a skewer
-and of course M&M’s

Once you are done with icing your cake, insert a skewer in the middle of your cake and slide a straw on top of it for more stability. Spread some melted chocolate on to the straw and start sticking the M&M’s on it. It might take some time for them to set, so start from the bottom and work your way up the straw gradually. You might want to let them set properly before piling more M&M’s on the straw.
(You can always reheat your chocolate in your bowl, if it starts to get firm and hard to stick M&M’s with)
Spread lots of M&M’s on the actual cake itself to give it the just the look you want.
To finish up, place an empty M&M wrapper on top of the straw!

 

 

Vanilla Cake with Pink Buttercream Frosting 💟

IMG_2624

I’d been away for 10 days and its about time I updated my blog with one of the classic cake recipe suited for almost any occasion! Vanilla Cake is one of the easiest cakes to prepare with the simplest of cake ingredients and a fairly straight forward method!
I love using simple yet scrumptious recipes and experimenting with the presentation every time! I made this cake for a friend’s birthday along with another friend (Samar) Not only does her name resembles mine but she is also as much into baking as I am! I’m sure you’ll see her blog coming up sometime in the future!
It was my second time experimenting with a chocolate lace border! (the first time I tried it for a marble chiffon cake. You’ll see it on my blog soon!)

 

IMG_2531.jpg

VANILLA CAKE:

Ingredients:

  • 1 cup (226 grams) unsalted butter (room temperature)
  • 1 3/4 cups (350 grams) granulated white sugar
  • 4 medium to large Eggs (room temperature)
  • 3 cups (345 grams) all purpose flour (sifted)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) milk (room temperature)

 

Directions:

1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy

4) slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions)  and milk (in two additions). Start and end with the flour.

8) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)

 

PINK BUTTERCREAM FROSTING

Ingredients:

  • 1 cup (226 grams) unsalted butter
  • 4 cups Icing sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoon of milk or cream
  • Food colouring (red or pink)

 

Directions:

1) In a medium bowl, with an electric hand mixer, beat the butter until smooth and creamy

2) Add in the vanilla extract, Icing sugar and about 2 tbsp milk/cream. Mix on low speed until all sugar is incorporated.

3) Color the frosting with food coloring (gel or liquid). I used a little red food colouring which gave me the pink shade in my frosting.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick! Add in more milk/cream or sugar to reach your desired consistency.

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!

IMG_2512.jpg

Chocolate Lace collar:

I promise it’s not as hard as people might think and you end up having fun while making this while at the same time, using your artistic skills. All you need is

  • Semi sweet or dark chocolate (melted)
  • parchment or baking paper
  • a piping bag

Make sure you ice your cake nicely so you can take accurate measurements for the template you’ll use to create the chocolate wrap. To know exactly how long you should cut out the length of your paper, take a scale or a measuring tape and measure the diameter of the cake.
The length of your paper should be = cake diameter x 3.142 (pi) , plus add a couple of inches just to be on the safe side {there is always a little bit of math everywhere! }

Measure the height of you cake as well (its a two layers cake so it should be around 3.8-4 inches tall. add in around 1/2 inch for the height so that the chocolate collar goes a little higher than the cake!

Cut out the paper according to the measurements.

Now comes the fun bit! take the melted chocolate, fill up a piping bag and cut the front edge of it. Pipe out the chocolate in whatever manner and design you wish to do it! Just make sure you’re moving fast all along! leave out some top corner edges so you can hold it to wrap around the cake later.
Once you’re done with your artsy design, pop the template in the refrigerator to partially set for a minute or so. You can also leave it outside and wait till it starts to set.
Once your chocolate is not runny anymore but still pliable you can carefully start to wrap around the cake. You need to be very patient here! there might be some overlap when you reach the end of the cake, which is fine as you don’t have to press in the extra bit to the cake (it was just to be sure that you don’t run short of the border). Then, pop your cake in the fridge with the paper folded around it and let the chocolate set completely.

Once it has, you can nicely take out the paper and TADAAAAA you’ll see your cake covered in a pretty chocolate collar around it!

(there are some very useful youtube videos on how to create a chocolate wrap! so definitely give it a look!)

It might take some practice to perfect the chocolate border, but once you get comfortable working with melted chocolate you can do wonders to your cakes!

I went on with topping my cake with some fresh washed flowers and macaroons!

Hope you enjoy it! x
#happybaking #amarbakes

Recipe adapted from: http://joyofbaking.com/VanillaCake.html

 

 

 

Classic Chocolate Cake with Nutella ButterCream

IMG_5052

One can instantly divert people’s attention just by uttering the word Nutella!

This has been one of my most used recipes for birthday cakes and you’ll be seeing a lot more cakes on my blogs with the same recipe but a different decorating style each time!

I made this cake for my cousin’s 19th birthday and I decided to top the cake with a beautiful chocolate bow. It was the first time I experimented with a chocolate bow but it turned out just what I had in mind! I used the chocolate transfer sheets for it, which has to be one of the most creative things for baking! (more details on it follows in this post)

13578629_10208294858748071_782496261_n

 

CHOCOLATE CAKE

Ingredients:

  • 2 cups Granulated Sugar
  • 1 cup Buttermilk
  • 2/3 cup Vegetable Oil
  • 1 tsp. Instant Espresso Powder
  • 1 cup Water
  • ½ tsp. Vanilla Extract
  • 3 Eggs
  • 2 cups Flour
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ¾ cup Unsweetened Cocoa Powder

Directions:

1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) Mix the instant espresso powder in the water and give it a stir. Set aside.

3) In a large bowl, using an electric mixer combine the sugar, buttermilk, oil, espresso water, vanilla extract and eggs. Whisk well to combine.

4) Add the dry ingredients flour, cocoa powder, salt, baking powder and baking soda. Mix together just to combine but do not over mix it.

5) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)

NUTELLA BUTTERCREAM:

You can’t go wrong with Nutella! This recipe won’t let you down!

Ingredients:

  • 1/2cup unsalted butter, softened
  • 2/3 cup Nutella
  • 1 tsp. pure vanilla extract
  • 2 1/2 cups confectioners’ sugar
  • 4 tablespoons heavy cream

Directions:

1) In a medium bowl, with an electric hand mixer, cream the butter and Nutella until fully combined.

2) Add in the vanilla extract, confectioners’ sugar and heavy cream and mix on low speed until all sugar is incorporated.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick!

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!

IMG_5054

 

CHOCOLATE BOW

Chocolate transfer sheets is basically embossed with cocoa butter on one side. All you have to do is spread melted chocolate over it. Once it comes in contact with the melted chocolate the pattern is transferred onto the chocolate itself and you can peel off the sheet once the chocolate sets!

you’ll be able to find chocolate transfer sheets on Amazon or eBay at very reasonable prices. However, it is not a necessity! you can easily use a normal parchment paper for the bow as well!

13578942_10208294854747971_1308271357_n
For the chocolate bow, I used the directions provided by ‘Sweet Dreams’:
http://www.sweetdreamscakeapp.com/2013/02/06/the-gift-of-cake-creating-a-chocolate-bow/

It takes you step by step from cutting the paper strips to making the perfect loop!
bear in mind, it takes a lot of patience to work with melted chocolate, but I promise it pays off beautifully!

I’ll be posting some other of my favourite versions of this cake very soon!