Strawberry jelly, or really any kind of fruit jelly you'd like, is quite easy to make and delicious as a snack or as part of a cake.

Ingredients

What you'll need

  • ± 1100 grams of Frozen and Thawed (or Fresh) Fruit*
    *You need 900 grams of Strained Fruit Puree, any excess can be used in a different recipe.
  • 30 grams of Gelatin Powder
  • 60 grams of Cold Water

Tools

What you'll need

  • Mould, Baking Tin or Glass
  • Blender
  • Sieve
  • Silicone Spatula
  • Small Boiling Pot
  • Optional: Plastic Wrap

Method

Method

  1. Line baking tin with plastic wrap, if you're using a baking tin.
  2. Puree the fruit.
  3. Strain the fruit puree through a sieve to remove any seeds or bigger chunks that somehow didn't get pureed.
  4. Add the water to the gelatin and let it sit for a few minutes, until it has bloomed.
  5. Add the gelatin to the fruit puree.
  6. Heat and stir, on low heat, until the gelatin has fully dissolved.
  7. Pour into the lined baking tin.
  8. Place in the refrigerator to set. NOTE: This'll take at least a few hours, I prefer to let it set overnight.

Used in

Used in the Following Recipes:

Whether you want to make cream puffs or eclairs; this is the recipe you'll need!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 150 grams of Water
  • 75 grams of Butter
  • 100 grams of Flour

  • 3 Eggs*

  • Filling: About 250 grams of Whipped Cream, Pastry Cream or another kind of filling.

*Make sure this ingredient is at room temperature.

This recipe makes about 15 to 30 cream puffs, depending on how big you pipe them.

Tools

What you'll need

  • Baking Tray
  • Baking Paper
  • Heavy Bottom Sauce Pan
  • Sillicone Spatula or Wooden Spoon
  • (disposable) Piping Bag
  • Round Piping Tip

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Cut butter into small pieces.
  3. Add water and butter to a heavy bottom sauce pan, heat this on a low fire.
  4. Once the butter has melted add the flour at once and stir. NOTE: If you've got any flour lumps in your mixture press those against the side of the pot to remove them.
  5. Keep stirring until a film forms on the bottom of the pan.
  6. Let the dough cool for about three minutes before adding the eggs one by one and stir them through. NOTE: You can use an electric mixer instead of doing this by hand.
  7. Put the dough into a piping bag, fitted with a round  piping tip, and pipe onto a baking tray lined with baking paper. NOTE: If you have any peaks/tips sticking out, dip your finger in some water and press the tips down.
  8. Bake for 20 - 30 minutes. NOTE: When they're done they'll be slightly browned on top, don't open the oven in between.
  9. Let them cool and fill with the filling you want.
  10. Optional: If you prefer cream puffs being a bit softer, place them in a container with a lid on it when they're still warm. The steam will soften the dough.

Used in

Used in the Following Recipes:

Recipe: Cream Cheese Buttercream

Use this delicious frosting on any cake you'd like, most people like to combine it with red velvet or carrot cake.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 150 grams of Butter*
  • 150 grams of Cream Cheese
  • 300 grams of Powdered Sugar
  • 1 teaspoon of Vanilla Extract
  • Optional: Food Colouring, gel or powder

* Make sure this ingredient is at room temperature.

This recipe makes enough buttercream to cover 12 cupcakes or one small cake.

Tools

What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Piping Bag or Palette Knife*

*To spread or pipe the buttercream onto a cake or cupcake.

Method

Method

  1. Whip up the butter with your electric mixer, until it is lighter in colour and has increased in volume.
  2. Add in the cream cheese and vanilla extract and mix again until well incorporated. NOTE: If you're using chilled cream cheese the consistency might change into somewhat of a crumbly mess, don't worry: the powdered sugar will fix it.
  3. Add the powdered sugar in a little at a time, mixing well in between. NOTE: Scrape the bowl with a silicone spatula well in between.
  4. Add in any food colouring you'd like at this point.

Used in

Used in the Following Recipes:

 

Fluffy Sponge Fingers, for anyone who loves light and fluffy snacks.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 4 Egg Whites*
  • 30 grams of Sugar

  • 4 Egg Yolks*
  • 60 grams of Sugar
  • Optional: 1 teaspoon Vanilla Extract

  • 128 grams of Flour
  • 2 grams of Baking Powder

  • Powdered sugar

*Make sure these ingredients are at room temperature.


Tools

What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • 2 Big Mixing Bowls
  • Silicone Spatula
  • Baking Paper
  • Balloon Whisk
  • Sifter
  • Palette Knife
  • Baking Tray
  • Optional: Piping Tip
  • (disposable) Piping Bag

Method

Method

  1. Optional: Make a template. NOTE: If you're using these for a specific size tiramisu or to decorate the sides of a cake this might be useful to do.
  2. Preheat your oven to 200 degrees Celsius.
  3. Place baking paper on your baking sheet.
  4. Whip up the egg whites with the smaller amount of sugar, until you've got a stiff meringue.
  5. Beat the egg yolks and leftover sugar together until it is lighter and at the ribbon stage. NOTE: If you can make and '8' pattern in the batter by moving the beaters above the bowl it's good to go.
  6. Whisk together the flour and baking powder.
  7. Alternate between adding meringue and flour mixture to the egg yolk mixture, folding it all together with a silicone spatula.
  8. Put this in a piping bag. NOTE: You can use a piping tip if you'd prefer.
  9. Pipe ladyfingers.
  10. Dust with some powdered sugar and bake for 5 - 8 minutes. NOTE: the baking time will depend on the size of your ladyfingers. If you press on a baked ladyfinger it should spring back and they should be slightly browned around the edges.
  11. Use a palette knife or other tool to remove them from the baking sheet, once they come out of the oven.

Be sure to either eat these the day you make them OR freeze them the day you've made them.

 

Used in

Used in the Following Recipes:

 Recipe: Chocolate (Chocolate Chip) Cake

Light and fluffy, vibrant in colour and tasty red velvet cake. Tastes even better with some cream cheese buttercream.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 130 grams of Butter*
  • 600 grams of Sugar
  • 7 eggs*

  • 560 grams of Flour
  • 40 grams of Cocoa Powder
  • 7 grams of Baking Powder

  • 500 grams of Milk
  • 60 grams of White Vinegar
  • OR 560 grams of Buttermilk

  • 125 grams of Sunflower Oil
  • 1 teaspoon of Vanilla Extract
  • Red Food Colouring, gel

  • 16 grams of Baking Soda
  • 35 grams of White Vinegar

*Make sure this ingredient is at room temperature.

This recipe makes about 24 cupcakes or three cakes with a diameter of 22,5 cm.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • 2 Big Mixing Bowls
  • Silicone Spatula
  • Aluminium Foil
  • Cupcake Pan or 3 Springform Pans (Ø22,5 cm)
  • 24 Cupcake Liners or Baking Paper
  • Balloon Whisk or Sifter
  • Optional: Ice Cream Scoop*

*Makes it easier to divide the batter if you're using cupcake liners or multiple cakes.

Method

Method

  1. Optional: Combine 500 grams of milk with 60 grams of white vinegar and stir. Leave this at room temperature until it has thickened slightly and you can see some curdle. NOTE: This will take about 30 minutes.
  2. Preheat your oven to 180 degrees Celsius.
  3. Combine the buttermilk, sunflower oil, vanilla extract and red food colouring.
  4. Whisk the flour, cocoa powder and baking powder together.
  5. In a separate bowl beat butter and sugar until light and fluffy.
  6. Add the eggs in one at a time.
  7. Add half of the flour mixture and mix until well incorporated.
  8. Add the buttermilk mixture into batter and mix until well incorporated.
  9. Add in the leftover flour mixture and mix well.
  10. Combine baking soda and white vinegar.
  11. Add into the batter and mix briefly until incorporated.
  12. Divide your batter into three cake pans.
  13. Bake for 20 - 30 minutes at 180 degrees Celsius. NOTE: Check if the cake is done by inserting a skewer or knife, if it comes out clean it's done.
  14. Let the cakes cool completely. 

Used in

Used in the Following Recipes:

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