I have my own cake business and I understand how hard it is to make cakes look this good , Clients always have this Idea (modal replica) in their minds and it is our job as cake designers to fulfill that brief . so cheers to all who have put the blood sweat and tears into producing wonderful edible works of art .
so without further adieu here is my top 5
1) this is a stunning piece , the colours , the shine and the label artwork , as well as the angles of the bottle are spot on , they even got that funny dip at the bottom of the bottle , Genius !!!
2) This particularly caught my eye because of the beautiful amber colour of the cake mimicking the smooth velvety liquid of Cognac , as well as the small details such as the writing and embossed leaves .
3) The exact shape !!!! the hardest part of making a bottle cake is the shape , and this person got it spot on !!
4) I love how this person mimicked what light does to alcohol in a bottle with those varying wavelengths of of golden hues . The smallest details were considered .
5) Last but not least my very own Captain Morgan cake with hand painted label – it may not be a stunner shape as the ones above , but it certainly is one of my favorite cakes of all time
All this had made me thirsty …..
For Tea !!! I don’t think my liver could handle all this cake that looks so deceptively good
Ciao for now
A friend of mine cultivates cherry tomatoes and yellow peppers , it was end of her season and she gave me a few to take home . A few being 60 kg’s !!! Say what!?!?
Everyone loves roasted red pepper soup but yellow pepper? never heard of it , so I accepted the challenge of making this mountain of peppers into something .
LIGHTBULB!!! MOMENT – make a soup or sauce , they freeze well and can be a base for many things such as a pasta sauce , base of another soup , all sorts .
- 2 onions
- 5 cloves garlic
- one red chili
- 2 sprigs thyme
- 5 sage leaves
- cayenne pepper (to taste )
- 2 ml nutmeg
- 15 yellow peppers
- one can tomato puree
- 50 ml Port wine and then some 😉
- 500 ml – 750 ml chicken stock
- heavy cream
- and salt and ground black pepper to taste
- olive oil
- remove the core from the pepper and cut into 5 cm chunks , throw in a roasting pan with some olive oil salt and pepper , and place in an oven at 220 degree’s Celsius .
- In a heavy based pot , add 20 ml olive oil , slice onions , garlic and chilies roughly and brown for 10 minutes add the thyme (without stalk) , sage (freshly chopped), cayenne and nutmeg , allow the spices to infuse .
- add tomato paste and cook it out for a minute or so
- Deglaze with the Port wine – keep some for yourself , the chef always deserves a reward
- Buy now the peppers should be brown and sweet , add them to the pot and stir .
- Add stock to cover the peppers , and allow to simmer for 5 min .
- Liquidize the mixture and strain through a sieve ( this will get rid of the waxy skins of the peppers)
- Once strained season to taste
- serve with a swizzle of cream and a cheesy baguette on the side
this can also be made into a sauce by reducing it , adding some wine
You can always make this with red peppers as well as a mix of pepper and tomatoes – be creative in the kitchen and play around let your gut tell you what smells.tastes and feels right .
Had a hard day at work come home to an ice cold beer – mmmm the good life . Or a lovely robust Cabernet swirling around in your glass .
Ever wondered how other cultures look at Liquor and its processing !?!? What , how , when and who ?
Well in Cambodia they have one drink that is definitively creepy and crawly .
Tarantula Brandy !!!
It is an alcoholic beverage made from rice liquor and flavored with dead Tarantulas served in a tot glass , how very quaint .
Oh no wait that is no the strangest !!! I would take Spiders over Dead fermented mice any day .
In China a distilled rice spirit is filled with dead mice and fermented for one year . and do they remove the mice !?!? nope they stay in the bottle for added flavour .
In Vietnam and China it is popular to flavour your wine with reptilian carcasses seen in Cobra wine , Scorpion and snake wine
In complete contrast on the other end of the world we flavour our wine with oranges and spices.
I think I shall stick to the vegetarian variety’s in my liquor cabinet such as wine from grapes – fruit , Frangelico from hazelnuts – nuts = Fibre and Protein , and beer made from Wheat hops and water = Carbohydrates and hydration , Complete diet !!!
I hope I have given you something to ponder and peruse over .
Super Creative !!! i love innovation and invention , and if it happens to co-inside with FOOD!?!?! then I’m as happy as a piggy in a blanket .
Some of my best memories I have revolve around pasta machines , tequila and tirimisu
Seemingly dissimilar , but under the right circumstances they made devilishly divine memories
1. Apple Martini – I would add a shot of apple sours for the slight tang , as well as everyone’s sour face makes for a great pre party photo opp
2. Gluehwein – My winter indulgence , guaranteed to get any party started quickly
3. Cosmolito – why , cranberry juice , that’s why .
4. A Saturday Afternoon – the name says it all , imagine your on an island , soft breeze flowing gently , sipping your cocktail as you watch the waves ebb back and forth as the hammock your laying in gently rocks side to side ….
5.Frozen Peach Margarita’s – to end off a Tooty Fruity weekend
My top 5 , they are great for entertaining , can be made in advance , and pair wonderfully with either a sit down or barbecue style dinner / lunch / brunch .
Have a great weekend
A lot of recipe titles can be deceiving such as Bombay Duck .
This often comes from incorrect translations or mythical legends ,
What would you guess would be the primary protein in this exotic Indian Dish you may ask ?
The primary protein in this dish is actually a lizardfish found primarily in the Arabian sea , It looks positively prehistoric !!!
nonetheless , this ‘fish’ is usually dried and salted before being consumed , as its powerful odor can be an assault on the senses .
By the looks of it it could soon evolve to walk straight off my plate …..but Hey dinner and a show right !!!
I think this fish may be more foe that friend .
But that being said I shall have to try it before I pass judgement #watch this space
Have you ever found the Most amazing cake recipe that looked like a stunner in the Photo , but when you tried it out at home it has come out with burnt sides and perfectly cooked middle ?! They did not mention this in the recipe .
There are many factors at play here different oven temperatures and thermostat settings , over mixing your batter , letting it sit to long before you bake it , and so much more . This definitely presents a problem for the avid bakers out there .
- I have found that lining your cake tin with parchment paper (all sides and the bottom – can never be too careful:-)
- using a thicker tin or even a glass cake tin .
- Placing a ceramic ramekin of water in the oven while the cake is cooking – this keeps a moist atmosphere without drying out your cake its not as much as a bain-marie which is commonly used for puddings , custards , and the like, for slow even cooking *note don’t use this for chiffon type of cake as the egg whites don’t need the added moisture
- Cut strips of newspaper the height of your cake tin , wet them in some water (not to the paper mache’ stage )and place around your cake tin , i usually do two layers and possibly 3 for larger cakes that need longer cooking time this helps the cake rise evenly and acts as insulation and temperature control .* note i use an electric oven and i don’t know how this would fare in a gas oven , I have not burn my house down yet , it dries out the newspaper but does not catch alight , you can usually use the paper 2 or three times before its to dry and you have to throw it away , If you don’t feel that adventurous a wet tea towel will work just as well , some specialty shops also sell specialized silicon products for this very purpose .
So never doubt there is always a reason and a way to fix something .
Happy Baking 🙂