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CRÊPES DENTELLES
Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear 'crêpes'. These incredibly thin layers of sweet, caremelised crêpe are GOLDEN LEMON MERINGUE TART This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone. This time IPANNA COTTA
On a fairly regular basis I'll ask my partner for ideas of things to make for him. I tend to ask hoping for some super complex brilliant idea of a dessert he's wanted for ages but has been some unattainable challenge of epic proportions. But usually, he just wants custard. SoI tend to ignore
METALLIC CHOCOLATE TUTORIAL A few weeks ago I was commissioned to make this cake for a birthday party. The cake itself is nothing new. It's my triple ripple joconde: a choc peppermint ripple cake, encased in chocolate mousse, wrapped in a joconde sponge and topped with chocolate ganache. It's something I came up with for my sister's birthday EARTH STRUCTURAL LAYER CAKE A little while ago, my sister approached me with an idea. She's doing an education degree, and her and her friends had to give a series of lessons on the geological sciences to a class of primary school kids. One of their lessons involved teaching the kids about the structure ofthe Earth. One of
PIRANHA PLANT POPS
This is an idea I've been sitting on for quite some time now. As in, well over a year some time now. I'd got components for it) here and there but kept putting it off. I'm procrastinating my procrastibaking. Now there's a new level of avoidance for me. So yesterday I finallydecided that enough
JOCONDE IMPRIME WITH BUMBLE BEE MOUSSE ENTREMET Joconde Imprime with Bumble Bee Mousse Entremet. Ingredients. Cocoa Décor Paste 100g unsalted butter, room temperature 100g icing sugar 100g egg whites (approximately 3 large eggs), reserve egg yolks SUPER MOIST PUMPKIN (OR CARROT) SPICE CAKE [VEGAN This was a cake I made when I needed an alternate vegan option alongside my very not vegan birthday cake some time ago. I wanted something that didn't feel like the vegan option, just something that's accidentally vegan. Substituting most ingredients in a cake is usually fine, but there's two I sometimes struggle with: eggs JOCONDE IMPRIME WITH CHOCOLATE, HAZELNUT AND RASPBERRY It's been quite a long time since I've played around with a joconde. I have a terrible habit of getting stuck on one idea: I'll bake almost nothing but that for weeks, and then forget it ever existed for a year. So when my birthday rolled around and I had the opportunity to make whatever I wanted CAKECRUMBS | PROCRASTIBAKING MY WAY THROUGH LIFE This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone.CRÊPES DENTELLES
Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear 'crêpes'. These incredibly thin layers of sweet, caremelised crêpe are GOLDEN LEMON MERINGUE TART This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone. This time IPANNA COTTA
On a fairly regular basis I'll ask my partner for ideas of things to make for him. I tend to ask hoping for some super complex brilliant idea of a dessert he's wanted for ages but has been some unattainable challenge of epic proportions. But usually, he just wants custard. SoI tend to ignore
METALLIC CHOCOLATE TUTORIAL A few weeks ago I was commissioned to make this cake for a birthday party. The cake itself is nothing new. It's my triple ripple joconde: a choc peppermint ripple cake, encased in chocolate mousse, wrapped in a joconde sponge and topped with chocolate ganache. It's something I came up with for my sister's birthday EARTH STRUCTURAL LAYER CAKE A little while ago, my sister approached me with an idea. She's doing an education degree, and her and her friends had to give a series of lessons on the geological sciences to a class of primary school kids. One of their lessons involved teaching the kids about the structure ofthe Earth. One of
PIRANHA PLANT POPS
This is an idea I've been sitting on for quite some time now. As in, well over a year some time now. I'd got components for it) here and there but kept putting it off. I'm procrastinating my procrastibaking. Now there's a new level of avoidance for me. So yesterday I finallydecided that enough
JOCONDE IMPRIME WITH BUMBLE BEE MOUSSE ENTREMET Joconde Imprime with Bumble Bee Mousse Entremet. Ingredients. Cocoa Décor Paste 100g unsalted butter, room temperature 100g icing sugar 100g egg whites (approximately 3 large eggs), reserve egg yolks SUPER MOIST PUMPKIN (OR CARROT) SPICE CAKE [VEGAN This was a cake I made when I needed an alternate vegan option alongside my very not vegan birthday cake some time ago. I wanted something that didn't feel like the vegan option, just something that's accidentally vegan. Substituting most ingredients in a cake is usually fine, but there's two I sometimes struggle with: eggs JOCONDE IMPRIME WITH CHOCOLATE, HAZELNUT AND RASPBERRY It's been quite a long time since I've played around with a joconde. I have a terrible habit of getting stuck on one idea: I'll bake almost nothing but that for weeks, and then forget it ever existed for a year. So when my birthday rolled around and I had the opportunity to make whatever I wanted CAKECRUMBS | PROCRASTIBAKING MY WAY THROUGH LIFE This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone.PIRANHA PLANT POPS
This is an idea I've been sitting on for quite some time now. As in, well over a year some time now. I'd got components for it) here and there but kept putting it off. I'm procrastinating my procrastibaking. Now there's a new level of avoidance for me. So yesterday I finallydecided that enough
BUTTERSCOTCH LAYER CAKE Butterscotch is one of my absolute favourite flavours. Drizzle a good butterscotch sauce on practically any pudding and I'm there. But outside of puddings, it's almost unheard of in cake form here. In fact, the first time I heard of it was quite some years ago SPHERICAL CONCENTRIC LAYER CAKE TUTORIAL This tutorial will show you the most basic and least equipment-heavy way of baking the concentric layer cake as seen in both the Earth cake and Jupiter cake. You can stop at half way and just make a hemisphere cake, or make two hemispheres and join them into one as in this video.How big
APPLE CONFIT
I'm the kind of person who never read recipes first. I'll be flicking through a cook book, see a picture of something that looks good, quickly browse the ingredients and if I have most of them get started straight away. If it's a standard thing I'll have trouble even following the recipe, I'll just use JOCONDE IMPRIME WITH CHOCOLATE, HAZELNUT AND RASPBERRY It's been quite a long time since I've played around with a joconde. I have a terrible habit of getting stuck on one idea: I'll bake almost nothing but that for weeks, and then forget it ever existed for a year. So when my birthday rolled around and I had the opportunity to make whatever I wantedCHOCOLATE TACOS
A while ago a friend of mine introduced me to the concept of chocolate avocado mousse. I had my first play with it with this mousse cake. But the moment I heard about it, this is the dessert I instantly conjured in my mind. I’ve just been waiting for the excuse to do it: a wait that’s stretched to well over a year, but the wait was certainlyworth it.
BOXING GLOVE CAKE
I've had a bit of a mini blog hiatus, largely because my computer basically just says "nope" every time I turn it on. It seems to be agreeing with me monetarily so I thought I'd pop by with a little cake post. this was a cake I was asked to do for an 18th birthday. SHARK CAKE | CAKECRUMBS This was a cake I was commissioned to do for a 24th birthday. The birthday girl wanted a shark emerging from a cake - I'm in love with sharks, so I was only too pleased for the opportunity to make my first fondant shark. They requested a rectangular orange cake. I sandwiched it and crumb-coated it with buttercream. As GAME OF THRONES SIGIL CUPCAKES It's no secret that I have about 300 fandoms too many. Ever since I was three years old I've had my head in a book. Novels have always been a favourite form of escapism: if I don't have a book on the go I feel completely lost. Every so often a gripping story comes along that CAKECRUMBS | PROCRASTIBAKING MY WAY THROUGH LIFE by cakecrumbs. This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone.ABOUT | CAKECRUMBS
Hi. My name is Rhiannon. I'm 25, I'm an Aussie and I'm a Zoology graduate. I'm fiercely passionate about wildlife conservation, as well as a great many other things. But this blog is all about food. I'm a self-taught cook and cake decorator. I've always loved cooking. Food is the common language that binds us all. It's a vital partCRÊPES DENTELLES
Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear 'crêpes'. These incredibly thin layers of sweet, caremelised crêpe arePANNA COTTA
Pour equal amounts of jelly into each of the glasses, enough to fill about half the glass. Chill in the fridge until completely set, usually a minimum of 6 hours. In a saucepan, heat the cream and sugar over low heat until sugar has dissolved. Add the vanilla bean paste and bring mixture to the boil. SWEET HEARTS CUPCAKES It's nearly that time of year again. Now, Cam and I don't really celebrate Valentine's, especially because our anniversary is 2 days later. But I do love the excuse to bake to a theme. Last year I made a set of cookie embossers in the style of Love Hearts, known elsewhereas Sweet Hearts or
SUPER MOIST PUMPKIN (OR CARROT) SPICE CAKE [VEGAN Make a well in the centre; add liquid ingredients. Gently stir in the flour until just combined. Fold in the cooled vegetable puree. Pour into bundt tin and bake for 50 – 55 minutes. Remove from oven; allow cake to cool inside the tin for 10 minutes before turning out onto a wire rack to cool completely. JOCONDE IMPRIME WITH BUMBLE BEE MOUSSE ENTREMET In a separate bowl, sift almond flour, confectioner's sugar and cake flour together. Gradually beat in reserved egg yolks. If mixture appears too loose, beat in an extra whole egg. Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until justcombined. Fold in
EARTH STRUCTURAL LAYER CAKE Earth Structural Layer Cake. Posted in Decorating by cakecrumbs. A little while ago, my sister approached me with an idea. She’s doing an education degree, and her and her friends had to give a series of lessons on the geological sciences to a class of primary school kids. One of their lessons involved teaching the kids about the structure of JOCONDE IMPRIME WITH CHOCOLATE, HAZELNUT AND RASPBERRY Gently the cream into the raspberry purée a third at a time, then do the same with the meringue. Pour mixture over the hazelnut layer, then allow to set in the fridge for 4-6 hours. Heat the cream in a small saucepan until just boiling. Pour this over STRAWBERRY AND CHOC HAZELNUT ENTREMET W/ MIRROR GLAZE Squeeze the excess water from the gelatin leaves. Add to the strawberry puree and stir until combined. Pour the mixture into a 20cm cake tin lined with plastic wrap. If desired, add extra slices of strawberries to the tin for decoration. Place the tin the the freezer on a flat shelf until completely set. CAKECRUMBS | PROCRASTIBAKING MY WAY THROUGH LIFE by cakecrumbs. This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone.ABOUT | CAKECRUMBS
Hi. My name is Rhiannon. I'm 25, I'm an Aussie and I'm a Zoology graduate. I'm fiercely passionate about wildlife conservation, as well as a great many other things. But this blog is all about food. I'm a self-taught cook and cake decorator. I've always loved cooking. Food is the common language that binds us all. It's a vital partCRÊPES DENTELLES
Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear 'crêpes'. These incredibly thin layers of sweet, caremelised crêpe arePANNA COTTA
Pour equal amounts of jelly into each of the glasses, enough to fill about half the glass. Chill in the fridge until completely set, usually a minimum of 6 hours. In a saucepan, heat the cream and sugar over low heat until sugar has dissolved. Add the vanilla bean paste and bring mixture to the boil. SWEET HEARTS CUPCAKES It's nearly that time of year again. Now, Cam and I don't really celebrate Valentine's, especially because our anniversary is 2 days later. But I do love the excuse to bake to a theme. Last year I made a set of cookie embossers in the style of Love Hearts, known elsewhereas Sweet Hearts or
SUPER MOIST PUMPKIN (OR CARROT) SPICE CAKE [VEGAN Make a well in the centre; add liquid ingredients. Gently stir in the flour until just combined. Fold in the cooled vegetable puree. Pour into bundt tin and bake for 50 – 55 minutes. Remove from oven; allow cake to cool inside the tin for 10 minutes before turning out onto a wire rack to cool completely. JOCONDE IMPRIME WITH BUMBLE BEE MOUSSE ENTREMET In a separate bowl, sift almond flour, confectioner's sugar and cake flour together. Gradually beat in reserved egg yolks. If mixture appears too loose, beat in an extra whole egg. Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until justcombined. Fold in
EARTH STRUCTURAL LAYER CAKE Earth Structural Layer Cake. Posted in Decorating by cakecrumbs. A little while ago, my sister approached me with an idea. She’s doing an education degree, and her and her friends had to give a series of lessons on the geological sciences to a class of primary school kids. One of their lessons involved teaching the kids about the structure of JOCONDE IMPRIME WITH CHOCOLATE, HAZELNUT AND RASPBERRY Gently the cream into the raspberry purée a third at a time, then do the same with the meringue. Pour mixture over the hazelnut layer, then allow to set in the fridge for 4-6 hours. Heat the cream in a small saucepan until just boiling. Pour this over STRAWBERRY AND CHOC HAZELNUT ENTREMET W/ MIRROR GLAZE Squeeze the excess water from the gelatin leaves. Add to the strawberry puree and stir until combined. Pour the mixture into a 20cm cake tin lined with plastic wrap. If desired, add extra slices of strawberries to the tin for decoration. Place the tin the the freezer on a flat shelf until completely set. CAKECRUMBS | PROCRASTIBAKING MY WAY THROUGH LIFE by cakecrumbs. This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone.ABOUT | CAKECRUMBS
Hi. My name is Rhiannon. I'm 25, I'm an Aussie and I'm a Zoology graduate. I'm fiercely passionate about wildlife conservation, as well as a great many other things. But this blog is all about food. I'm a self-taught cook and cake decorator. I've always loved cooking. Food is the common language that binds us all. It's a vital part BUTTERSCOTCH LAYER CAKE Preheat oven to 180°C/160°C fan forced/350°F. In a medium saucepan, combine the butter and brown sugar. Stir over low heat until butter has melted and sugar has dissolved, then bring to the boil. Reduce heat back to low and cook for 5 minutes, or until mixture thickens slightly. Set aside to cool.PIRANHA PLANT POPS
This is an idea I've been sitting on for quite some time now. As in, well over a year some time now. I'd got components for it) here and there but kept putting it off. I'm procrastinating my procrastibaking. Now there's a new level of avoidance for me. So yesterday I finallydecided that enough
METALLIC CHOCOLATE TUTORIAL A few weeks ago I was commissioned to make this cake for a birthday party. The cake itself is nothing new. It's my triple ripple joconde: a choc peppermint ripple cake, encased in chocolate mousse, wrapped in a joconde sponge and topped with chocolate ganache. It's something I came up with for my sister's birthdayKOEKSISTERS
In a medium saucepan, combine sugar, water, cinnamon stick and lemon juice; stir over medium heat until sugar dissolves. Bring to the boil, then reduce heat to a simmer for 5-7 minutes. Syrup should be thickened but not caramelised. Allow to cool completely. In a large bowl, add the flour, cinnamon, sugar and chilled butter.GINGERBREAD BOXES
Gingerbread House. Ingredient. 250g butter, softened 1/2 cup (100g, firmly packed) brown sugar 1/2 cup (100g) caster sugar 1/4 cup (250ml) golden syrup {You can use maple syrup, treacle, molasses — this partis easily sub-able)
CHOCOLATE SPONGE DRIP CAKE Chocolate Sponge. Preheat oven to 170°C (150°C fan-forced/335°F). Line cake tin with baking paper. Place eggs and sugar in large bowl or the bowl of a stand mixer. Beat on medium speed until eggs and sugar are combined. Increase to high speed and beat for 15 minutes, or until eggs and fluffy, pale and have at least tripled in volume. HONEY PASSIONFRUIT ENTREMET Preheat oven to 180°C (355°F) for a round cake tin or 200°C (400°C) for a sheet cake. Sift flour and baking powder together in a bowl. In a large mixing bowl or stand mixer, combine the eggs and eggs yolks with the vanilla extract, sugar and salt. STRAWBERRY AND CHOC HAZELNUT ENTREMET W/ MIRROR GLAZE Squeeze the excess water from the gelatin leaves. Add to the strawberry puree and stir until combined. Pour the mixture into a 20cm cake tin lined with plastic wrap. If desired, add extra slices of strawberries to the tin for decoration. Place the tin the the freezer on a flat shelf until completely set. CAKECRUMBS | PROCRASTIBAKING MY WAY THROUGH LIFE by cakecrumbs. This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone.ABOUT | CAKECRUMBS
Hi. My name is Rhiannon. I'm 25, I'm an Aussie and I'm a Zoology graduate. I'm fiercely passionate about wildlife conservation, as well as a great many other things. But this blog is all about food. I'm a self-taught cook and cake decorator. I've always loved cooking. Food is the common language that binds us all. It's a vital partCRÊPES DENTELLES
Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear 'crêpes'. These incredibly thin layers of sweet, caremelised crêpe arePANNA COTTA
Pour equal amounts of jelly into each of the glasses, enough to fill about half the glass. Chill in the fridge until completely set, usually a minimum of 6 hours. In a saucepan, heat the cream and sugar over low heat until sugar has dissolved. Add the vanilla bean paste and bring mixture to the boil.APPLE CONFIT
Apple Confit. Grease a 24 x 8.5cm terrine mould or loaf tin. Line the base with baking paper. Preheat oven to 180°C (160°C fan-forced/355°F). Place 75g of the sugar in a small, heavy-bases saucepan. Cook, without stirring, over medium heat until sugar melts and turns a light caramel colour. JOCONDE IMPRIME WITH BUMBLE BEE MOUSSE ENTREMET In a separate bowl, sift almond flour, confectioner's sugar and cake flour together. Gradually beat in reserved egg yolks. If mixture appears too loose, beat in an extra whole egg. Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until justcombined. Fold in
EARTH STRUCTURAL LAYER CAKE Earth Structural Layer Cake. Posted in Decorating by cakecrumbs. A little while ago, my sister approached me with an idea. She’s doing an education degree, and her and her friends had to give a series of lessons on the geological sciences to a class of primary school kids. One of their lessons involved teaching the kids about the structure of BLUE-RINGED OCTOPUS CAKE A few months ago, a friend of mine asked if she could commission me to make a cake for her birthday. I was, of course, incredibly excited to be given the task and promised to save the date. Little did I know at the time how insane November was going to be for commissions, but SUPER MOIST PUMPKIN (OR CARROT) SPICE CAKE [VEGAN Make a well in the centre; add liquid ingredients. Gently stir in the flour until just combined. Fold in the cooled vegetable puree. Pour into bundt tin and bake for 50 – 55 minutes. Remove from oven; allow cake to cool inside the tin for 10 minutes before turning out onto a wire rack to cool completely. STRAWBERRY AND CHOC HAZELNUT ENTREMET W/ MIRROR GLAZE Squeeze the excess water from the gelatin leaves. Add to the strawberry puree and stir until combined. Pour the mixture into a 20cm cake tin lined with plastic wrap. If desired, add extra slices of strawberries to the tin for decoration. Place the tin the the freezer on a flat shelf until completely set. CAKECRUMBS | PROCRASTIBAKING MY WAY THROUGH LIFE by cakecrumbs. This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone.ABOUT | CAKECRUMBS
Hi. My name is Rhiannon. I'm 25, I'm an Aussie and I'm a Zoology graduate. I'm fiercely passionate about wildlife conservation, as well as a great many other things. But this blog is all about food. I'm a self-taught cook and cake decorator. I've always loved cooking. Food is the common language that binds us all. It's a vital partCRÊPES DENTELLES
Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear 'crêpes'. These incredibly thin layers of sweet, caremelised crêpe arePANNA COTTA
Pour equal amounts of jelly into each of the glasses, enough to fill about half the glass. Chill in the fridge until completely set, usually a minimum of 6 hours. In a saucepan, heat the cream and sugar over low heat until sugar has dissolved. Add the vanilla bean paste and bring mixture to the boil.APPLE CONFIT
Apple Confit. Grease a 24 x 8.5cm terrine mould or loaf tin. Line the base with baking paper. Preheat oven to 180°C (160°C fan-forced/355°F). Place 75g of the sugar in a small, heavy-bases saucepan. Cook, without stirring, over medium heat until sugar melts and turns a light caramel colour. JOCONDE IMPRIME WITH BUMBLE BEE MOUSSE ENTREMET In a separate bowl, sift almond flour, confectioner's sugar and cake flour together. Gradually beat in reserved egg yolks. If mixture appears too loose, beat in an extra whole egg. Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until justcombined. Fold in
EARTH STRUCTURAL LAYER CAKE Earth Structural Layer Cake. Posted in Decorating by cakecrumbs. A little while ago, my sister approached me with an idea. She’s doing an education degree, and her and her friends had to give a series of lessons on the geological sciences to a class of primary school kids. One of their lessons involved teaching the kids about the structure of BLUE-RINGED OCTOPUS CAKE A few months ago, a friend of mine asked if she could commission me to make a cake for her birthday. I was, of course, incredibly excited to be given the task and promised to save the date. Little did I know at the time how insane November was going to be for commissions, but SUPER MOIST PUMPKIN (OR CARROT) SPICE CAKE [VEGAN Make a well in the centre; add liquid ingredients. Gently stir in the flour until just combined. Fold in the cooled vegetable puree. Pour into bundt tin and bake for 50 – 55 minutes. Remove from oven; allow cake to cool inside the tin for 10 minutes before turning out onto a wire rack to cool completely. STRAWBERRY AND CHOC HAZELNUT ENTREMET W/ MIRROR GLAZE Squeeze the excess water from the gelatin leaves. Add to the strawberry puree and stir until combined. Pour the mixture into a 20cm cake tin lined with plastic wrap. If desired, add extra slices of strawberries to the tin for decoration. Place the tin the the freezer on a flat shelf until completely set.ABOUT | CAKECRUMBS
Hi. My name is Rhiannon. I'm 25, I'm an Aussie and I'm a Zoology graduate. I'm fiercely passionate about wildlife conservation, as well as a great many other things. But this blog is all about food. I'm a self-taught cook and cake decorator. I've always loved cooking. Food is the common language that binds us all. It's a vital partPIRANHA PLANT POPS
This is an idea I've been sitting on for quite some time now. As in, well over a year some time now. I'd got components for it) here and there but kept putting it off. I'm procrastinating my procrastibaking. Now there's a new level of avoidance for me. So yesterday I finallydecided that enough
CHILLED DESSERTS
Posts about chilled desserts written by cakecrumbs. Earlier this month it was my boyfriend’s 31st birthday. As the recipient of practically all the goodies I bake, it can be hard to come up with something special for his birthday dinner and dessert and/or cake. BUTTERSCOTCH LAYER CAKE Preheat oven to 180°C/160°C fan forced/350°F. In a medium saucepan, combine the butter and brown sugar. Stir over low heat until butter has melted and sugar has dissolved, then bring to the boil. Reduce heat back to low and cook for 5 minutes, or until mixture thickens slightly. Set aside to cool. MACARONS | CAKECRUMBS by cakecrumbs. Macarons are one of those things I've always wanted to try but have been too intimidated to. I haven't even tasted one, let alone baked them. From the horror stories to the legends about how hard they are to bake correctly, I put it in the "one day" basket. SWEET HEARTS CUPCAKES It's nearly that time of year again. Now, Cam and I don't really celebrate Valentine's, especially because our anniversary is 2 days later. But I do love the excuse to bake to a theme. Last year I made a set of cookie embossers in the style of Love Hearts, known elsewhereas Sweet Hearts or
GOLDEN LEMON MERINGUE TART In a small bowl, place the 4 egg yolks; add a small amount of the custard mixture to the bowl and whisk. Repeat a few times to temper the eggs. Add the egg yolk mixture to the saucepan and return to a medium heat; stir constantly until mixture starts to JUPITER STRUCTURAL LAYER CAKE This is surrounded by a layer liquid metallic hydrogen, and the outer layer is composed of molecular hydrogen. *cake is totally not to scale. In cake speak, this translates to a core made of mudcake, surrounded by almond butter cake, surrounded by a tinted vanilla Madeira sponge. There’s a crumb coat of vanilla buttercream underneath the fondant. JOCONDE IMPRIME WITH CHOCOLATE, HAZELNUT AND RASPBERRY Gently the cream into the raspberry purée a third at a time, then do the same with the meringue. Pour mixture over the hazelnut layer, then allow to set in the fridge for 4-6 hours. Heat the cream in a small saucepan until just boiling. Pour this over STRAWBERRY AND CHOC HAZELNUT ENTREMET W/ MIRROR GLAZE Squeeze the excess water from the gelatin leaves. Add to the strawberry puree and stir until combined. Pour the mixture into a 20cm cake tin lined with plastic wrap. If desired, add extra slices of strawberries to the tin for decoration. Place the tin the the freezer on a flat shelf until completely set.CAKECRUMBS
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18Mar2020
GOLDEN LEMON MERINGUE TART Posted in Dessert bycakecrumbs
This little dessert is a very small twist on a classic one. It was born mostly by accident once using the wrong type of sugar. What resulted was a richer, more caramelised citrus custard than usual, but one that was definitely appreciated by everyone. This time I made it for a birthday celebration so spent some time prettying it up alittle.
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custard , egg whites, egg yolks
, meringue
, tarts
1 Comment
12Feb2020
SWEET HEARTS CUPCAKES Posted in Baked Treatsby cakecrumbs
It’s nearly that time of year again. Now, Cam and I don’t really celebrate Valentine’s, especially because our anniversary is 2 days later. But I do love the excuse to bake to a theme. Last year I made a set of cookie embossers in the style of Love Hearts, known elsewhere as Sweet Hearts or Conversation Hearts. The embossers are still available for purchase here.
Last year I made cookieswith them.
This year I decided to switch it up by using them to make little cupcake toppers instead! buttercream , chocolate, cupcake toppers
, cupcakes
, valentine's day
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5Feb2020
MARSHMELLO MINECRAFT RAINBOW BIRTHDAY CAKE Posted in Uncategorizedby cakecrumbs
This week is a cake I made for a young boy celebrating his 8th birthday. The initial brief was for a replica of the cake on the cover of Marshmello’s Light It Up single. As we discussed it, though, their’s son’s love for Minecraft came up and I was asked to incorporate the TNT, and then some other Minecraft elements. It evolved into the original cake pixelated into the Minecraft style. To compliment the cake I 3D modelled and printed a Minecraft cake topper. I’ve since made them available to purchase on my Etsy store . So if you need one customised for yourself or a loved one, pick it up here.
Inside the cake was a little different. It needed to be not only a rainbow banana cake, but dairy free and low sugar. It’s a request I get often enough when catering for young birthday parties due to an idea that all the sugary foods send the kids a little hyper. It’s also steeped in concern for maintaining a healthier diet at a young age, too. The issue when it comes to baking is that sugar is an important part of the leavening process in dry flour mixes. Simply cutting out the sugar can make for one flat cake! Combining that with dairy-free is a challenge, but one I’m used to. So for this one I adjusted my favourite vegan cake recipe to get the right results. birthdays , buttercream, cakes
, dairy-free
, fan art
, layered cake
, rainbow
, vegan
2 Comments
13Nov2019
BUTTERSCOTCH LAYER CAKE Posted in Baked Treats, Dessert
by cakecrumbs
Butterscotch is one of my absolute favourite flavours. Drizzle a good butterscotch sauce on practically any pudding and I’m there. But outside of puddings, it’s almost unheard of in cake form here. In fact, the first time I heard of it was quite some years ago when an Indian family commissioned a cake from me and requested it for the flavour. They told me that back home it was quite the common flavour and fairly standard in most bakeries. I remember the sweet aroma that filled my kitchen as it baked. I was so jealous that I couldn’t taste this one and swore I’d make it again for myself soon. Here we are quite some years later and I’m finally making one!More after the jump
buttercream , cakes
, caramel
4 Comments
6Nov2019
WILD ONE BIRTHDAY CAKE Posted in Uncategorizedby cakecrumbs
Last post I mentioned those kind of posts where I’m mostly just showing you guys what I’ve been up to. This is one of those! When my cousin announced his first born’s first birthday party, I leapt at the chance to make the birthday cake. The proud parents had settled on a jungle-themed party. Not only is it a lot of fun to make a cake along with a theme, but hell yeah jungle theme! Any excuse to make a lion out of fondant. I used elements in the invitations and party decorations to inform the final design for the cake. Along with making the cake I got to have some fun designing a personalised 3D printed cake topper along with it. I’m now offering this customisable design for sale in my Etsy store.
The bottom tier of the cake was made using my absolute favourite white chocolate mudcake recipe, and the top using my favourite chocolate mudcake recipe. Both recipes were also used for this cakeand can
be found there. Both cakes were also coated with the whipped chocolate ganache recipe seen there. MORE PHOTOS AFTER THE JUMPbirthdays , cakes
, etsy
, fondant
, fondant figures
, mudcake
, tiered cakes
5 Comments
23Oct2019
PIKACHU COOKIES
Posted in Baked Treatsby cakecrumbs
Something I’ve been working on alongside all the gaming props I’ve been 3D modelling are tools to help me in the kitchen. I started with cookie cutters and have been having a lot of fun putting them to use in a variety of ways, from the cookies themselves to using them in cake decorating. I wasn’t entirely sure how to approach it from a blogging perspective though. Sure, sometimes I’ll make a post just to show you guys a new cake I’ve done or something, but for cookies there’s always a recipe. And when it gets to actually cutting the dough it seemed a bit unfair to suddenly say “uh, now freehand cut out this thing I made myself a cookie cutter for”. So going forward I’m going to provide them for purchase from my Etsy store.
You _absolutely _can freehand it if you prefer. But at least now if you want to replicate exactly how I did it, the option is there! Of course I have to start with the pikachu cookies. Long time readers know my entire childhood was Nintendo. Not much has changed in my adulthood, including that Pokemon obsession. Only now with Pokemon Go I’ve finally been able to drag my fiance into it as well. He never really had the patience for the main games, but the mobile outdoorsey element of it has gotten him right on board. When Let’s Go Pikachu/Eevee came out I was absolutely thrilled for this merger of two worlds: the main series of games combined with the more casual element of Pokemon Go. In the weeks leading up to it I made a bunch of Pokemon-themed baked goods in celebration. So yeah. For anyone who remembers when that was released,_ this post is a long time coming_.READ MORE
cookie
cutters , cookies
, sugar cookies
1 Comment
3Apr2019
RICH DARK CHOCOLATE MUDCAKE Posted in Dessert bycakecrumbs
When you bake as much as I do, you have regular recipes you whip out for special occasions. Of course, I always ask for preferences among the group, but the answer is almost always ‘chocolate’. Chocolate is the ultimate crowd-pleaser, but there’s chocolate cakes _and then there’s this_. This is the fudgiest, richest mudcake I’ve ever had. It’s the kind of mudcake that makes me disappointed in other mudcakes. So when an occasion demands chocolate, oh boy do we bringthe chocolate.
The best part is this cake is flourless, or gluten free. The cake itself is dairy free. This time I made a chocolate ganache for the top, but I’ve definitely used dairy free fudge recipes for the icing instead. I’ve even served it with no icing at all, cause this cake is delicious enough that it doesn’t need it. That makes it super versatile for occasions where you might need to cater for a range of dietary requirements. Continue reading →cakes , chocolate
, dairy free
, mudcake
5 Comments
27Mar2019
CHOCOLATE AVOCADO MOUSSE Posted in Dessert bycakecrumbs
This is a little recipe I turn to often when I’m looking for a dessert everyone can eat. I’ve shared a similar mousse before that I used in this Easter Cake, but this is
a little version without the setting agent you can whip up in a hurry. Especially if you are serving this to someone who is vegetarian and don’t have the time to be trying to find agar-agar. Now, while this recipe is great for handling dietary requirements, its also a great recipe if you’re looking for a healthier alternative. It is texturally different from standard chocolate mousse; without the whipped egg whites its going to be denser. But avocado does a wonderful job of bringing that light, creamy texture to the mousse. And no, it doesn’t taste like avocado! Continue reading → chocolate , dairy-free, gluten free
, vegan
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14Mar2019
CHOCOLATE SPONGE DRIP CAKE Posted in Uncategorizedby cakecrumbs
This next cake was a small cake order I received. Well, small was the operative word until a last minute change of heart moved it closer into regular cake territory. This customer had recently moved to Aus with her husband and was celebrating her husbands birthday for the first time here together. She said she wanted something special, a homemade ‘Aussie’ cake. We went over a few ideas and settled on a simple naked sponge with a smattering of chocolate ganache. Continue reading →buttercream , cakes
, chocolate
, ganache
, sponge cake
2 Comments
27Feb2019
TMNT BIRTHDAY CAKE
Posted in Uncategorizedby cakecrumbs
A quick little post this week to show you guys a cake I made for a 5th birthday. The brief was for a TMNT cake with just the little heads poking through the manhole. The other request was to not make the cake _too sweet_. I was honestly more nervous about this part than anything. You can’t simply cut out the sugar without changing the texture of the cake, and then there’s all that icing! I decided to drop the sugar amount by about 15% and substituted half the caster sugar with raw sugar. They wanted a red velvet cake so I used an oil-based blended recipe like this oneto give me
more flexibility with the sugar amount. Continue reading →birthdays , cakes
, fondant
, fondant figures
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