Category Archives: Koeke / Cakes

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TANNIE ELZA’S CUSTARD CAKE

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TANNIE ELZA’S CUSTARD CAKE
Note: This recipe is all about the custard icing. Please use any sponge cake recipe that you are comfortable with – I like the warm milk method, and I use a little less sugar than tannie Elsa de Jongh’s original cake batter recipe. But don’t tweak anything about the custard icing – it looks a little curdled, but that is exactly what it should look like! 🙂
Ingredients for sponge cake:
4 eggs
300 ml (250 g) caster sugar
500 ml (280 g) cake flour
15 ml baking powder
a pinch of salt
250 ml milk
100 g butter
5 ml vanilla essence Continue reading→

WEDDING CAKE IDEAS

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WEDDING CAKE IDEAS
The wedding cake I made with your help – all recipes used from food lovers recipes blog.
1. Sponge cake with buttercream (Mev Marais) –
https://www.foodloversrecipes.com/2016/02/mev-marais-se-sponskoek/

2. Red velvet with cream cheese icing (Wenner rooi fluweelkoek) – https://www.foodloversrecipes.com/2013/05/wenner-rooi-fluweelkoek/

3. Lemon drizzle which was the sponge but with a lemon syrup drizzled over.
I’ve been experimenting! Cut 3 lemons in half, removed the pips, squeezed the juice into a saucepan, added a bit of water and sugar to taste and simmered with the lemon halves in the saucepan. Syrup was consistency of maple syrup, not golden syrup – better for getting entire cake moist but still leaves nice glaze!

4. All stacked using dowel sticks cut to size and cake boards as recommended by you! It was so sturdy!
Changes made to red velvet – gel food colouring (no fruity taste) and eggs separated and egg whites whisked and folded into the mixture last.
Ideas changes to recipes and photo: Anja Visser

MARY BERRY’S TOP 10 BAKING TIPS

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MARY BERRY’S TOP 10 BAKING TIPS

The biggest name in British baking, Mary Berry shares her top 10 tips for cake success with BBC Good Food…

1. Weigh the ingredients carefully.
You wouldn’t believe how much can go wrong just because ingredients have been weighed incorrectly. If you’re just a little bit out it can have a catastrophic effect on flavour and consistency, yet it’s one of the easiest things to get right. Just concentrate at the start because any errors will only be amplified going forward!

2. Take the recipe as a pretty full guide, but not an absolute blueprint.
Sure, in terms of measuring out ingredients it should be uniform, but the way you knead cake dough, the instruments you use and particularly the strength of your oven will all have slightly differing effects on what you make. With that in mind, make your own comments on recipes so that you’ll know for next time how your process and equipment affects the final product. Continue reading→

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