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Now let’s be honest here, how many of us have started baking and missed out on 1 essential ingredient, in baking and in food preparations, I kid you not, once I baked made a whole batch of banana bread, and forgot to put in banana, or have started full speed on flapjacks and scones and ended not having a single pound of butter in my house.
Yes sure we can use substitutes, I actually have a blog post dedicated to just that, but come on, butter…it’s the most basic ingredient.
And when it comes to baking, which is scary enough for most people out there, I decided I will give you some of the ingredient I thing should always be on hand in your panty.
Let’s start with the Main thing always Needed:
- All-Purpose Flour: It is the less expensive and most easy to Find Flour out there, most grocery stores has it and can be used in most baking. This is most definitely the the one to always have on hand. I buy them in bulk and put them in my freezer.
Second to this is Cake Flour: This is a bit of a lighter flour with a lower protein content than other flours and usually used in your white cakes and some yellow cakes. It’s also easy to make cake flour if the recipe really calls for that by adding in a little Cornstarch
Now this might not be an essential but it has come handy quite a few times in my home, so this one is totally up to you…
2. Baking Powder: An absolute must have is baking powder, in the baking world it is called a leavening agent, but I just think of it as needed when I need stuff to rise. Just remember to not buy this in bulk as I do with my cake and all purpose flour, as baking powder, much like yeast, has an expiry date and can leave your baking flat as if it was never added in the first place. Buy this in smaller batches, but enough to always have for a next time. Those sachets just won’t do.
3. Baking Soda: This is sometimes not used at all or only used alone like in my Red Velvet Recipe. But also a product that needs to be fresh and bought regularly. They only last about 6 months at the most.
4. Salt: I am a bit embarrassed how many times my could not believe me when I ran out of Salt, it doesn’t expire for about 5 years and we only use a little at a time, but man do you miss it when it’s not there. So this inexpensive little product is on my Essential List for sure!
5. Cocoa Powder: This to have in your pantry is always a good idea, as you can use this in cakes, cookies and even make drinks hot and cold with, lots of health benefits here too, I have to admit that having a good quality cocoa powder is a good idea as store bought at the chain stores feels to me like it always needs a bit of more taste. But that is only my opinion, and if that is the only you can find, it sure will work too.
6. Vanilla: So good vanilla is priceless in most of your baking, there is vanilla bean, vanilla been paste, all great to have but a little super expensive , so good old Store Vanilla work perfectly, I buy mine in one liter glass bottles which helps lots.
7. Butter or Margarine: Now I know, a lot of you are going wide eye wondering why on earth would Margarine be in here, well my friends, lets not joke around, have you seen the prices of Butter in South Africa?…It is crazy expensive, and even tho I only lately started using more Butter and plant based butter than I ever did, I will still tell you it is okay to have Margarine if you can’t afford Butter. I baked most of my baking up until very recently with it and it works just as darn good. I just went over because of more health benefits.
8. Vegetable Oil : and Yet again…. I used sunflower and canola oil right from the start with no fail, just tried one cake very recently with Extra virgin olive oil. Way to expensive to always have on hand tho, but as long as you have sunflower and canola, you will be perfectly fine in the baking world. Just try and stay away from the blended stuff, they do tend to smoke a lot when frying …
9. Buttermilk: This helps cakes and scones be so fluffy and moist but if you can’t have the original, do not worry, making buttermilk is as easy as adding a table spoon vinegar or lemon juice into a cup of full cream milk…yep that is all it takes…. and you are sorted in this number 9 point….
10. Eggs : Lastly, and by all means never ever be without eggs!!! This is the very important to have, I try to stick to large or extra large but not at all a worry if your crate ended up being to small, my mom always told me to just add one more egg, the batter doesn’t know if it was two small or one extra large egg, so the baking will be just fine either way.
I hope these tips and essential ideas will help you keep in mind always what you need at home to be prepared and ready for your next baking experience.
If you have an essential you would like to share or add, let us know in the comments below, what essential can you never go without in your pantry.
Happy Baking Everyone
Be Safe, Be Kind and Stay Happy
All My love
Wow sharing this easy Buttermilk cake has been a plan for some time, yet life happened.
But today, finally, I get To share this easy to combine and bake chocolate cake.
I even made a decorating video tutorial for you to try at home that is easier than you would think.
But first let’s look at what you need to bake it.
I baked 3 layers of 20cm cake with this recipe.
- 2 Cups All-purpose Flour (250ml cups)
- 1+1/3 Cup of White Sugar
- 3/4 Cup of Cocoa Powder
- 2 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1 Cup Buttermilk (1cupmilk with 2 tablespoons lemon juice or Vinegar)
- 1 Cup Warm Water
- 4 small eggs or 3 larger ones
- 1/2 Cup Vegetable Oil
- 2 Teaspoons Vanilla
- Hand or Stand Mixer
- 3x 20cm cake tin or 2x 25cm will be just fine too
- Non Stick cooking spray or My Miracle Non Stick
For The Frosting You Will Need
- 700g Icing or Powdered Sugar
- 500g Butter or Margarine full fat always
- 100g Cocoa Powder
- 1-2 quarters cup of Full Cream Milk
I also Have a Quick Video Here for You to see How I made this frosting
But first let’s bake:
Step1: Making sure all your ingredients are at room temperature is really important and of cause, always make sure you have all the ingredients to start off with. There is nothing more annoying than wanting to bake something yet you are missing some milk or essential ingredient.
Just as important as room temperature ingredients and making sure you have them, is always preheating your oven, this cake goes in at 180 degrees Celsius, so put the oven on at that temperature and let it sit until you are done with the batter.
Start off by adding, where most cakes usually begin by adding the eggs and sugar together and whisk together until light, the sugar bits doesn’t have to be dissolved but I always believe that the more you wish the sugar and eggs together, the fluffier you cake will be.
Once done, add in the warm water, remember that this cant be boiling, just warm to the touch
Also add the oil and buttermilk. All at once is just fine, no need to mix between. If you couldn’t find or have any buttermilk, just use a cup of full cream milk and add a teaspoon of lemon juice or vinegar and let it sit for a few minutes to thicken up. I used regular sunflower or canola oil in this recipe. I do have a Extra Virgin Olive Oil cake recipe you can try out.
Step2: Time to add the dry ingredients. Start by sifting the flour and cocoa powder into the eggs and sugar mixture. Don’t worry about making more dishes, just do it directly into the bowl, unless you don’t have a sift, that is perfectly easy to mix together with the hand sift as well, then just mixing those together in another bowl first. But hey, we are can handle dishes right? We have been through way worst 😉
Step3: Let’s lastly add the baking powder, baking soda and Vanilla. I for some reason always leave the vanilla for almost last, I’ve come to notice they just seem to bring out the chocolate taste so much more. Combine everything using just your spatula, I don’t over mix this cake, so there is no reason to put the stand or hand mixer on again.
Just combine until smooth, such a relaxation thing for me lately, folding in my batter until smooth, that feeling from lumpy to smooth just gives me such satisfaction these days, guess you can relate life to it. All the lumps and bumps can can always be smoothed out with a little effort and time. anyway….back to our cake…
Step4: Using my favorite Miracle Non Stick or just Plain old Non stick cooking spray, make sure you tins are well coated and covered so we can make sure that cake does not stick anywhere.
I really love weighing my batter when transferring them to my tins but you can just eye ball it and make sure all 3 tins have more or less the same batter in them.
Drop the tins softly on the counter just once or twice to remove any air bubbles.
Your oven should be ready at the temperature we sat it on, so now place them in on the middle rack of the oven. This ensures even baking.
Step5: SET THAT TIMER FOR 30MINUTES!!!!
I am embarrassed at the fact that I have forgotten this step so many times I have lost count (**,). Most phones have timers these days, but if not, just count out the clock and keep an eye on it
Step6: Test your cake with a tooth pick or even a small knife by pressing it deep into the middle of the cake, when it comes out clean with no batter on it. The cake is ready, if not, just close the oven and let it bake for 5-10 minutes more. The cake is mostly set now so the chances of it falling in is very very little.
Once done, take the cake out, and let it sit in the tins for another 5minutes before dropping it out onto a wire rack if you have
Step7: Time to make that delicious frosting we need to decorate with.
If you want to not add the cocoa right now to only work from white first, as my decoration on the Profile Picture of this cake was not just Chocolate frosting, that is perfectly fine too. You can always add the cocoa at a later stage, I actually just had that color frosting left from a previous cake and got to use it here.
Just follow the steps without adding the cocoa now.
Start by adding the powdered icing to the bowl, if you do not have a stand mixer, use the hand mixer, you are just going to mix it a bit longer.
Make sure your butter or margarine is at a soft room temperature, in winter they can sometimes still be a bit hard, then just put it for 30 seconds in the microwave, just do not let it melt down, or the frosting will separate.
Add in 1/4 cup of full cream milk and start combining slowly at first, or you will end up with icing all over the kitchen, if you feel it is to stiff, add in the second 1/4 cup of milk, but remember if you plan on piping or making decorations, the frosting can not be too soft or the decor won’t hold up.
Now once everything is combined at a place where there is no more powder, you can ref up that mixer and let it mix at full speed. The longer you mix, the fluffier your frosting will become, but there is a fine line! Keep an eye on it, too long and the frosting will separate again.
Once your frosting is ready, and the cake cooled down completely, the most fun begins… Decorating time
You don not always have to decorate cake as fancy as my pictures or in the Video I made
Sometimes a plain cake with just frosting swirled by a knife or fork can be just as satisfying to the eyes. My mom used to only make those kinda decorations, as the cake can be as elegant as a designer made cake, if it taste badly, that decor will not matter at all.
So I hope you get to try this cake recipe out soon and please let me know how it goes. You can tag me on social media account and share your recreations with me any time
here is a few pictures of how this cake and decorations of mine came out
Happy Baking! Please remember to still keep yourself safe, happy and look out for that little things that makes us thankful for every day.
All My Love
Written by Yolandie Olech
I made this 3x 10cm cakes to build some but you can totally do this in 3x 20cm tins as wellI used this cake as bottom layers for my chocolate Mousse cakes.
I was trying to think of the perfect cake to compliment my tripple chocolate Mousse mini cakes I made over the weekend…. See picture below, and yes. I will be posting that also very soon… And this recipe just popped up in my head…
Let me show you what you need :
- 2 Cups All-purpose Flour
- 1+3/4 Cups White Sugar
- 3/4 Cup Cocoa Powder
- 2 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup Buttermilk
- 1 Cup Hot Water (not Boiling)
- 1/2 Cup Extra Virgin Olive Oil
- 3 Eggs
- 2 Teaspoons Vanilla
- Non stick cooking spray or my Miracle Non Stick
- Spoon or Spatula
- Hand or Stand Mixer
Step1: Start by Coating your tins with my Miracle Wip or non stick cooking spray and getting your oven pre-heated on 160 Degrees Celsius
Step2: Start by adding all the wet ingredients into your mixer bowl, except the hot water, or just a normal high side mixing bowl if your using a hand mixer
Start with the eggs, follow with the extra Virgin Olive Oil , the Buttermilk and vanilla
Step3: On a Very Low Speed, mix the liquid ingredients together. Just until combined.
Step4: Now it’s time to add our dry ingredients, start with the sugar, then the all purpose flour, the baking powder and baking soda and last but not least the Cocoa Powder. Yes all at once, no need to waste any time mixing one after the other in this recipe 😊
Step5: With a Spatula or Spoon, start to incorporate the warm water with the rest of the mixture. You don not need to use the wisk for this as we do not want to over mix our batter here.
Step6: Keep incorporating slowly until most of the big lumps are our. Then pour into your baking tins. I like to weigh them to get even layers, but eyeballing is just fine too.
Step7: Once your oven is properly pre-heated.. Remember that red light needs to be off. Then drop the tins into the oven and bake for 30-35 minutes.
You can check your cake with a skewer to see if it’s done. If it comes out clean you are good to take them out the oven. Leave them for 5min. This is important, because our cakes are extremely delicate it needs a bit of cooling off.
Step8: Tip them over a wire rack and let them cool off completely
I also used this cake in my 3 layered Chocolate Ganache Cake.
I have a video of how I decorated this cake here
I really hope you get to make this cake soon as it’s well worth it. And please let me know how it went and how you decided to decorate it too.
Find me on Facebook or Instagram and tag #yolandieolech so I can see what you made too
Be Brave, Be Blessed and have a fantastic week further!
All my Love
I have been so excited to finally share this recipe with you and what better time than just before Valentines Day.
Red Velvet Cupcakes does requires a little bit different of ingredients than your normal cupcakes that you are used to as it is famous for its acidity and much less sweet.
It’s traditionally also Topped with a rich Cream Cheese Frosting, which is my favorite part of the cupcake.
I also use red natural color powder in mine, I found the gel and the liquid just does not cover it and it has the most terrible after taste.
Now let me show you what you need for 12 Cupcakes :
- 2 Eggs
- 3/4 Cup Vegetable Oil
- 125ml Full Cream Milk
- 1 Tablespoon White Vinegar
- Another Teaspoon White Vinegar Separate
- 1 Tablespoon Red Food Coloring
- 1 Teaspoon Vanilla
- 3/4 Cups White Sugar
- 1 + 1/4 Cup All-purpose Flour
- 1 Teaspoon Baking Soda
- 1 Tablespoon Cocoa Powder
- 1/2 Teaspoon Salt
- Stand or Hand Mixer
- Cupcake Tin (I buy mine in bulk here in this link) (just helps having them )
- Cupcake Liners
- Flour Sifter or hand whisk (the one in the link I used in the recipe, I have become obsessed with and the link is here too)
For The Cream Cheese Frosting You Need:
- 3 Cups Icing Sugar /Powdered Sugar
- 60g Butter or Margarine
- 1 Tub or 175g Med Fat Cream Cheese Plain
- Piping Nozzle (I have linked here my Favorite Nozzle of Wilton Ever!!)
- Piping Bag (hate washing bags, so buy these here in bulk all the time)
- Sprinkles (also buy these in different colors and combine them myself)
- Decorations (sadly couldn’t find the exact ones I used on amazon, but these are nice too)
Step1: Start by adding the first tablespoon of vinegar to your milk and just let it sit for a few minutes, we want to create some Buttermilk. I Have found that more often this is what helps me out when I don’t have any original buttercream left in the house, we bake a lot of Buttermilk rusks 😉.
Step2: These Cupcakes Comes together fast so you can Pre-heat Your Oven already to 180 degrees Celsius
Step3: We then continue to adding all the wet ingredients into the stand mixing bowl or a regular big bowl if your using a hand mixer. The eggs, now Buttermilk, oil, vanilla and red color powder goes in first and give it a quick mix together like in mu picture below
Step4: Now Add in the sugar and let that mix on a low speed while you line your cupcake tray with the liners.
If using a hand mixer don’t worry about doing both at the same time 🤣😅 that’s way to much pressure for cupcakes, just mix for a minute and line or line and go back anf continue mixing.
Step5: The only part of this recipe that feels like a bit of effort to me but trust me it makes the world of difference. The dry ingredients we have to sift twice. So we add the flour, baking soda, cocoa powder and salt together here
If your using a hand wisk, just wisk until all the lumps are out, then put them in another bowl and wisk again. Tedious I know. 🤔😅
Step6: Add the dry now to the wet ingredients.
Turn the mixer on a low speed and just mix until combined, do not over mix the batter, almost like making muffins. You just want everything to blend together. There may even be small lumps left and that is perfectly fine.
Step7: Yay, we can now scoop in the batter and fill them up about 3/4s of the way to the top. This recipe makes about 12 full size cupcakes.
Once you are done, tap them on the table once or twice to remove air bubbles and put them in the pre heated oven and bake for 18 minutes.
After the time has ran out if you feel the top of the cupcake softly it should just press in and jump back out like a Sponge. Then it’s ready. If it stays, put it back in for another 2 minutes.
I try and remove my Cupcakes as fast as I can from the baking tin as I do believe the tin continues the baking process and I do not like a dry cupcake. So now just let them sit on the counter top to cool off completely while making the cream cheese frosting.
Step8: For my Cream Cheese Frosting, I just drop the Powdered Icing Sugar, tub of cream cheese and butter together into my bowl and mix together until they are light and fluffy. Coloring the frosting is totally an option but I just love how the red of the cupcake stands out when using plain white.
Here is a quick Video of how I decorated my Cupcakes.
I baked a cake as well and had some leftover icing for those who didn’t enjoy the cream cheese frosting
I hope you get a chance to bake this for yourself or family and friends over this coming month of February and Share the Love Regardless of the Huge Strain the Virus has Put us under. Remember giving out love costs you nothing, sometimes it can be as small a thing as a smile to a stranger.
Thank you for reading and watching my video here today. It is much and highly appreciated.
If you feel like it you can find me on my Instagram channel, I love doing updates on all the new adventures and Baking I am doing and this coming February I am sharing 5 New Recipes just in time for Valentines day too. This Red Velvet Being The Very First.
So From My Kitchen to Yours. Please Stay Safe and Humble, Grounded and Healthy. Wear that mask, how ever tedious and Love Your Life Journey by Being Happy from The Inside too.
All My Love
Covid19… Gosh I bet you are so sick of hearing that word and not even to mention the impact it must have had in your life. Let me take this Minute just to give you my thoughts and prayers for whatever you have to face during this time, as I know, more than what we would like to admit, we all have come to struggle with this at some point or another. My heart feels your pain. Just don’t you dare give up hope just yet, as long as we have air to breath, we can still make a plan or even just wait for this thing to go away, as staying away seems to be the best option right now anyway…
But now, Lets just forget about Corona and all the bad, and focus on this bog post as the title is probably why you are here right? 🙂
So What do I mean Substitute ?… Are you not suppose to follow recipes and measurements exactly in baking?… Yes in baking, following the recipe and weight measurements is definitely something that is much more to your advantage than just dropping ingredients in and hoping for the best, remember, in baking, as appose to cooking, tasting as you go along, is not something you can do.
Right, Still confused?.. Still does not explain how I can change a recipe if I am supposed to follow it as thoroughly as possible.
Let me explain…
So you know how you can add vanilla for flavor in a cake recipe, but then use peppermint for a different taste, the substitutions helps in that way, during these times we have had to manage going to the shops less, and more than often we end up not having all the ingredients needed to go bake that cake you are craving or you don’t have buttermilk or even enough eggs. Well this is where this post might help.
Below, I will give you some of my most used substitutions that has worked for me in the past when I ran out of some kind of ingredient I needed. Please note that sadly not all ingredients can be substituted but, sometimes playing around with some flavor and ideas might help you take the recipe in a new direction and help you end up baking after all…
So I hope at some point this might come in handy . And If you have any other suggestions or substitutes that works well, please share them with us here in the comments below, I would love to try some of your tricks and trades too.
Never let one ingredient stop you from baking that craving you have
Happy Baking Friends
Stay Safe and Stay strong
All My Love
I have been pondering over caramel sauce for as long as I remember, it’s something I have tried many recipes and methods but never really happy with the outcome. Either too grainy or sweet, not thick enough or either way to thick. Constantly faulty.
But yesterday 😍 oh I must have made these with a good heart 😏
It was perfect!
I had some Left over cupcakes and butter cream Frosting and I thought of sharing them with my next-door neighbors, but plain old cupcakes won’t do. I wanted to give them something else. So the salted Caramel Sauce came to mind…. Plus I had some vanilla Ice cream that I could use them on too.
Since it came out so good, It’s definitely blog sharing worthy. So here is what you need:
- 300gram or 1+1/2cup Granulated Sugar
- 120gram Salted Butter
- 180gram or 3/4 Cup Cream
- 1/4 – 1/2 Teaspoon Salt
- 1/2 Cup Water
- Pastry or paint brush
- Some Cupcakes
- Buttercream Frosting
Step1 : Add the sugar to a heavy bottom pot, that also has high sides. Start to heat the sugar up at a med heat
Step2 : Add 3 Tablespoons of water, taking care not to stir the sugar but just lightly guide the water to make sure the liquid covers the all the sugar. DO NOT STIR
Step3: While waiting and also during the boiling process, keep a pastry or paint brush on hand and just paint the sides of the pot to help those sticky sugary bits also dissolve with the others.
Step4: This step is tormenting, because of the time you have to be patient and wait. But don’t try and rush this step.
I started my heat at med high, and turned down to a medium simmer once the bubbles started to form. And then continued simmering until the sugar was a beautiful amber color
Never stir during this process. Your sugar will absolutely curdle and you would have to start over.
You may take the pot and just give it a one Swirl about 2 times during this process.
Step5: When you are happy with the color, take the pot off the heat. And add in the cream, butter and salt.
When they are melted in, take the pot back to the heat and just let it simmer again for 1-2 minutes, continue to stir until velvety and smooth
Step6: Now take the pot off the heat again and let it cool down for 10 minutes. Transfer the caramel to a glass container and let it completely cool down. The cooler it get the thicker it will become.
Unless you are like me, and took the ice-cream out to drizzle them over for a hot toffee caramel ice-cream treat😅😅 I know right. Delicious
But, The main focus was the caramel dripping over the left over cupcakes.
There of course was caramel left, which will be left in my fridge for up to two weeks. I am thinking of making some more as Christmas Gifts. But you can find me on Instagram for more of the Christmas Collection, shoot and Recipes I will be adding very soon
Have fun enjoying these over anything your heart finds worthy foe them. Ill be posting a caramel Swirl cake and Ice-cream recipes soon. If you have any more ideas, let me know. I’d love to make them
Keep Well, Keep Save. Sending you All My Blessings
All my Love
This past weekend it was my mom’s 83rd Birthday, and a few of my family members got together to celebrate the day. I got the chance to make a few of my favorite baking goodies, although my time was very little and I couldn’t do everything I wanted to, and be able to share all my recipes at once. I did manage to write a few down for later shares.
These Little Soft Cakes are so easily put together and bake between 8-12 minutes and was quick enough for me to consider and include in the baking and can be made in any flavor.
A few blog posts ago, I shared My Naartjie and Yogurt Vintage Madeleine Recipe With You, but since then was able to find the most popular shape silicone bake ware and thought this might make the table just pop with Color and a Lemon Flavor was Just A Perfect Match with all The Other Savory and Sweet Treats I made.
Before Starting, I made sure You Can find All Of The Baking Utensils easily On Amazon for You To Purchase and Bake at Home Yourself too. This recipe does require a scale tho, it really helps if your measurements are accurate
So Let Me Quickly Share What You Need
For The Madeleine
3 Eggs (room temperature)
1 Egg Yoke (room temperature)
140 grams Caster Sugar (must be caster, don’t use regular)
140 grams All-purpose Flour
140 grams Double Cream or Greek Yogurt Plain
1 Teaspoon Baking Powder
1 Tablespoon Lemon Juice (I like Fresh Lemons, but the Juice You Buy Works too) Lemon Zest
Madeleine Tin (old or new😉)(tin or Silicone)
Non stick cooking spray
Hand Mixer or Electric mixer
For The Glaze
- 250ml Icing or Powdered Sugar
- 2 Tablespoons Lemon Juice
- Grated Lemon Zest
- Yellow Gel Color (I use Wiltom or Cake Flora)
Step1: Crack 3 Eggs and 1 Egg Yoke in a Mixing Bowl.
Step2: Juice out Half a Lemon and grate of the skin of that half too, add 1 Tablespoon of Juice to the Eggs and also that lemon skin. Try not to grate off the white as those parts of the lemon tends to be very bitter.
Step3: Add the Caster Sugar Now and Use a Hand Mixer to whisk together until the mixture is light in color
You can use a hand wisk, but it will take a bit longer, but will still work
Step4: Use a hand sift if you have one, and sift the flour and baking Powder directly to the egg mixture, no need to make more dishes😋
Step5: Slowly fold the flour in, please don’t be tempted to mix vigorously as this really helps to make the cake light and airy.
Keep folding in until you can’t see any flour lines or streaks anymore
Step6: Do exactly the same with the Yogurt. Add and fold it gently to the batter until incorporated.
Step7: Spray the tin with non stick cooking spray. I used a silicone one, so I placed it into one of my cookie baking sheets tp keep it stable.
I used about a full tablespoon of batter in each mold.
Step8: I baked my first batch for about 8 minutes, which left the cakes soft and fluffy, but to get the beauty of the Madeleine Marks on the cakes, I baked a few for about 10-12 minutes. You can decide which work best.
Once they are done baking tip them out on a plate or wire rack and leave them to cool.
I made a delicious lemon Glaze to go over these, but they can be Dipped in Chocolate or Dusted with some Powder Sugar
But If Your going all Glaze. This is what you do.
Step1: Add the Powdered Sugar, lemon Juice, zest and a little yellow gel color. You can add in more lemon juice or water if you feel its too thick
Step2 : Dip one side in the Glaze and let them dry.
Once dried (or in my case sooner) It’s tasting time!!
They looked like sunshine on a plate
I hope at some point you will be able to make these and let me know how they came out!
You can follow my blog if you want to see all the recipes on my table in the following weeks. I will try to share them as fast as I possibly can. Easy to Make and always ready to Impress 😉
My Instagram is always filled with all the excitement from my days baking and you can find me there searching for : yolandieolech
Looking forward to hearing from you
So from My Loved Ones to Yours
All My Blessings
This Is Just a Quick Video On a Cake I did, using Fondant as Decorations. Later I will come back and Give You more Of an In depth Look at Fondant and all the Ways To Use it.
This cake was made in honor of a Grandmother who is not Afraid of Her Age. Proudly Grandma, and Love Building Puzzles.
So We Combined all her favorites into One Cake….
More Coming Soon….
All My Love
These Cakes are so easily made by yourself at home with only an oven tin Sheet Cake
Here In a quick Video, I will show you how to Measure, stack and Build Up this Cake With easy to find candy, flowers and chocolate
Soon I will follow up with a blog post of Ideas, Tricks and Trades How I bake these Cakes
Enjoy and let me know In the comments below if you love Monogram Cakes as much as I do
If you like this video, you will love my Instagram too : @yolandieolech
All My Love