How to Colour Fondant

Last month a good friend of mine asked me to bake a cake for her son’s birthday. Her son happened to be a birthday mate of mine and even though my days and nights have been so busy I accepted to. It was mickey mouse themed cake which made use of coloured fondants. Particularly two of those coloured fondants are cakers nightmare..lol. I remember chatting with my friend Margaret who also bake cakes and she goes “colouring red and black fondant is a nightmare. I never get it right and I resulted to buying”. She is not the only one who thinks this. If i have to count number of times I hear people ask for help on red and black fondant colouring….

I am making a cake post because I remember promising you fans that I will also put cake tutorials here once in a while. I especially remember promising one of you Chiagozie Salam . I do always fulfil my promise so even with how busy I have been and still am I will find time to put up more posts on cake making.

Ready coloured fondants are more expensive than white and they come in limited colours so even if you normally just buy, this post will come in handy. Let’s Colour

INGREDIENTS

White fondant

Gel Colouring- (I used sugarflair brand. Wilton is also good)

Never use liquid colouring for fondant. Gel or Paste colouring is go to for fondant

DIRECTIONS

1) Place your fondant on a clean dry work top

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2) Using a toothpick, apply colouring on fondant

 

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3) Start kneading in the colour. Now you have a pinkish colour but what we are trying to achieve is deep red. Here is the trick, depending on the shade of red you want to achieve add a bit of black or brown colour to the fondant and knead

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Knead till colour incorporated. Now you have a deep red colour.

Tip: Colour deepens when you leave it to set. So best to colour days ahead before use.

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This is the fondant used on the mickey mouse cake two days after it was coloured. See how deeper the shade?

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So ladies and gentlemen that’s how to colour fondant red.

For black, Follow steps above with a black gel  colour. K’s Cuisine black gel Colouring of Choice for fondant is Sugarflair Liquorice. Tested and trusted

Below is picture immediately after colouring.

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And when used on the Cake.

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Let me know what you think about my posts and recipes. Your feedback means a lot. Also don’t forget to follow me on instagram HERE where I share pictures, tutorials and personal stories.

” Cakes are special, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories”-  Buddy Valastro

Scotch Bonnet Cake

Hello Cands, It’s been a minute. How have you all been? I’ve been good myself but my laptop went burst on  me plus I have been so busy in the last few weeks. Laptop is now up and running and here I am now 🙂

So, it was Carribean food week  August 24th-31st and Grace foods UK sent me a hamper of goodies to create some recipes with. Grace foods UK are the UK’s largest supplier of Carribean foods and drinks.

I have created some recipes with the ingredients and one is Scotch bonnet cake. Yes you read that right. Scotch bonnet Cake! Bake with me:

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Preparation time: 25 minutes

Baking time: 20 minutes (Cupcakes)

Total time: 45 minutes

INGREDIENTS

250g butter

250g sugar

5 medium eggs

250g flour

1 whole scotch bonnet

3 tablespoon  Dunn’s river coconut milk

DIRECTIONS

1) Rinse the scotch bonnet, deseed and blend with coconut milk

2) In a bowl, add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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IMG_83533) Break the eggs into a bowl and beat lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Pour in the coconut milk/scotch bonnet mixture

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6) Add flour to the mixture by folding it in with a big spoon. Do not over mix the batter. Add in 2 more tablespoons of coconut milk

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7) Grease a baking pan and layer with baking sheet and for cupcakes put cupcake cases in cupcake tin. Pour batter into lined baking pan and bake in pre heated oven for 30 minutes or till cake is done.

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K‘s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then leave to bake some more.

When the cake is done, take it out of the oven and let it cool for about 20 minutes.

IMG_8375 See how fluffy the cake is? The coconut milk did good.

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You can top with scotch bonnet fresh cream or buttercream like I did below (Recipe coming soon).

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The cake was yummy, fluffy and so delicious. The scotch bonnet was a hit and I totally loved the taste. Watch out for more recipes I did with the ingredients

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You can check out carribeanfoodweek page on facebook at www.facebook.com/carribeanfoodweek or their twitter @Carribeanfoodwk.

Don’t forget to tag me on instagram @kscuisine and facebook when you try the recipe.

Till my next post, stay blessed

” Food is our common ground, a universal experience.”- James Beard

 

How to decorate a Cake

I was asked many times ever since I started decorating cakes to put up a post on how to decorate cake and here I am doing just that.

I just have to say I am grateful and appreciative of how far God has brought me in this journey. It has just been getting better and better. Six months ago, I had not even decorated a cake before even though I have been baking delicious cakes since I was a teenager. Today I am a cake decorator even though I am still a work in progress in cake decorating. You have asked me to make a post on this, and here I am sharing my knowledge with with you.

This is a simple baby shower cake. I started on it not having any design in mind. All I knew was it was going to be 8 inch round cake. I baked the Cake and went to work on decorating it..This was the end result. The mum to be and everyone present at the baby shower loved it and to my pleasure the colours matched the mum to be badge (I was not given any colour). Here was how I did it:

8 inch Sponge Cake measurements:

300g self raising flour

300g sugar

300g butter

6 eggs

2 tablespoons milk

1 teaspoon vanilla extract

Click HERE for directions on baking the cake

To decorate you will need:

Scraper

Palette

Flower cutters

Fondant mat/icing sugar or corn flour

Rolling pin

Fondant smoother

Edible glue

DIRECTIONS

1) Bake cake and leave to cool. While cake is cooling, get buttercream ready. Click HERE for buttercream recipe.

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2) Level cake and fill in between with buttercream

Filling with buttercream is optional

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3) Crumbcoat by applying a thin layer of buttercream all over the cake.

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This seals in the crumbs from the cake and makes life easier when applying final coat.

3) Leave the cake for few minutes to set the crumb coating. I normally just put in the fridge for 10-15 minutes.

4) Apply second coat of buttercream. This time be generous with the buttercream. You will scrape most off so don’t worry about it being too much on the cake

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5) Using a scraper, scrape the buttercream smoothly. I start this from the top then to the sides.

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6) After scraping , try to smoothen buttercream as much as possible.

If you are making a buttercream cake, smoothen as best as you can. There are different methods of achieving this, pallete in hot water, parchment paper, etc. Play around and chose the method that works best for you

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7) Roll out fondant on a fondant mat. If you don’t have a mat, dust a clean worktop with cornflour or icing sugar to roll out fondant. The cornflour prevents icing from sticking to the worktop

8) Carefully lift the fondant and apply on the cake.

I only used fondant as a drape on the cake and not to fully cover the cake so I made sure I got measurements right before lifting on the cake as trying to trim on the cake would mess up the buttercream part I didn’t want to cover.

I used a round cookie cutter for the serated edges.

9) Drape the fondant over the cake and smooth top with a fondant smoother.

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10) Use flower cutters to cut out flowers and apply on cake using edible glue (you can use water or water plus tylose powder as glue)

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11) Cut out letters out of fondant and apply on the board with edible glue to stay in place

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12) Now place the sleeping baby on cake and cover with fondant blanket.

I used a mould for the sleeping baby. I had done this a day before to allow it dry well before placing on cake.

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13) Finish by applying buttercream borders at the base.

That’s it done. Go ahead and apply the fundamentals in creating beautiful cakes. Bring out the artistic talent in you 🙂

Don’t forget to like K’s Cuisine fanpage on  facebook at www.facebook.com/kscuisine and on instagram at www.instagram.com/kscuisine

“Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories” – Buddy Valastro

 

Chocolate Cake

I haven’t made chocolate cake in a long while and that is because I am not a fan of chocolate cakes but when Hariat needed a chocolate cake for her son’s birthday, I baked her one. She made a simple order..a moist chocolate cake filled and covered in chocolate buttercream. She wanted it plain she said. I made her this cake and she loved it and told me her kids loved it too.

This Chocolate cake recipe is sinfully good. It is supermoist, tasty and yummy and that is coming from someone who is not even a fan of chocolate cakes!  It is also very easy to make as u just mix all ingredients together. No creaming, no folding and no need bringing out stand mixer. Hand mixer does the work just fine.

For this recipe I combined two of my favourite chocolate cake recipes and added a twist of my own and this recipe is surely a winner. If you like chocolate cakes, u’ll love this recipe for super moist chocolate cake. Let’s go:

Preparation time: 5 minutes

Baking time: 55 minutes

Total time: 1 hour

INGREDIENTS (8″ cake and few cupcakes)

260g plain flour

100g Cocoa powder (unsweetened)

1 teaspoon baking powder

1 and 1/2 teaspoons baking soda

400g sugar

260ml buttermilk

250ml vegetable oil

250 ml boiling Nescafé coffee

2 large eggs

1 teaspoon vanilla extract

1 teaspoon salt

DIRECTIONS

1) Prepare the baking pan by oiling and layering with parchment paper and measure all ingredients ready.

2) Sift flour into a mixing bowl

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3) Add sugar, cocoa powder and salt

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4) Break in the eggs, add vegetable oil, vanilla extract and buttermilk.

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5) Using a mixer, mix together until when combined. About a minute.

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6) Add the boiling coffee, mix for another 1 minute on medium speed. Batter will be runny after adding boiling coffee but that’s perfectly fine

You can use just boiling water but coffee intensifies the chocolate flavour

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7) Pour batter into already prepared baking pans

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8) Bake in pre heated oven at 160 degrees (gas mark 3) for 45 minutes or till toothpick comes out clean.

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9) Leave to cool in pan for 15 minutes before removing and putting on rack to cool completely. That’s super moist, chocolate cake done.

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I couldn’t cut into the main cake to show you as it was an order but here is a picture of cupcake from the batter. See how moist that is?

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I covered with chocolate butter cream as requested. For Chocolate buttercream recipe click HERE

Chocolate cake

Yummy goodness

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Enjoy and don’t forget to let me know how you like the recipe 🙂

Like K’s Cuisine fan page on facebook at www.facebook.com/kscuisine

” Bake with love…”- Manuela Kjeilen

Cupcakes

My nephew’s birthday was coming up and I was baking his birthday cake. I was going to make him a simple small birthday cake but he decided he wanted a two tier toy story themed cake! lol..I’ll leave that story for another day. Anyway, I normally bake a little extra I use as taster when baking to decorate cakes, but this particular day the batter after pouring into tins needed gave me just a small ramekin as taster. With 5 kids (mine and my sister’s) running around my feet, hovering round me, looking at me with innocent eyes and asking me when cake was going to be ready, I knew I just had to bake another batch to satisfy the taste buds of these adorable children. I can’t let them go thinking Aunty Kemi is not nice at all😊

I made a quick decision to make cupcakes so they could have one each and not start drama on whose share is bigger if I were to make a loaf tin and cut. That was how this particular cupcake post was birthed. This recipe is a simple vanilla cupcakes. Bake with me..

Preparation time: 25 minutes

Baking time: 25 minutes

Total time: 50 minutes

INGREDIENTS (makes 12 cupcakes)

100g self raising flour

100g butter (softened)

100g  caster sugar

2 eggs

Few drops vanilla extract

1 tablespoon milk

DIRECTIONS

1) Measure all ingredients ready

2) In a mixing bowl add butter and sugar and mix till it’s fluffy and turns pale.

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image3) Break the eggs into a bowl, add vanilla extract and beat the mixture lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Stop the electric mixer and carefully fold flour into the mixture with a spoon. It’s important you do not over mix the batter after folding in the flour or cake might come out dense if you do so.

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6) Put cupcakes cases in a cupcake pan

Ignore my bent out of shape cupcake cases 😊

7) Scoop batter into cupcakes cases and bake in pre heated oven at 160degrees (gas mark 3) for 25 minutes or till cupcakes are done.

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To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.

8) When the cupcakes are done, take out of the oven and let cool .

There you have cupcakes.

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Fluffy and yummy

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You can go ahead and glam it up by topping with some buttercream and sprinklers. For my buttercream recipe, click HERE.

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I used mint green coloured buttercream with different coloured sprinklers

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Don’t know what it is about this shot but I just love it…

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Enjoy😊

Don’t forget to like K’s Cuisine fan page on facebook at www.facebook.com/kscuisine

“The only rock I know that stays steady, the only institution I know that works, is the family.”- Lee Lacocca

 

 

Coconut Cake

If you like Coconut, you’ll love this recipe for moist, delicious, Coconut cake. It’s easy to make and full of coconut goodness and has a bit of texture.

Preparation time: 25 minutes

Baking time : 50 minutes

INGREDIENTS ( makes 8 inch cake )

250g Butter

250g Granulated sugar

7 Eggs

10ml Milk

350g Plain flour

100g Desiccated coconut

4 teaspoons Baking powder

Grated lemon zest (Optional)

1 teaspoon Coconut essence or extract

Nutmeg (optional)

DIRECTIONS

Tip: Measure all ingredients ready, grease and line the bottom of the baking pan with baking sheet before commencing.

1) Sift the plain flour and baking powder in a bowl, mix in desiccated coconut and set aside.

2) In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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3) Break the eggs into a bowl, add coconut extract or essence, lemon zest, nutmeg and beat the mixture lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Stop the electric mixer and carefully fold flour into the mixture with a big spoon or spatula. It’s important you do not over mix the batter after folding in the flour as your cake will be dense and hard if you do so.

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6) Pour batter into lined baking pan and bake in pre heated oven at 180 degrees centigrade (gas mark 4) for 45minutes or till cake is done.

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Tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.

7) When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.

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8) Remove the baking sheet from the base.

There you have Coconut Cake.

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If you want to decorate this cake, check out my buttercream recipe HERE

Don’t forget to like K’s Cuisine fan page on facebook at www.facebook.com/kscuisine.

Buttercream

The second time ever that i decorated cake with buttercream and i got a perfect texture for the buttercream icing. Just exactly what i wanted. Smooth, creamy, nicely flavoured buttercream that stayed on the cake and didn’t run! I’m so proud of myself 🙂

The first time i tried, it was for a birthday cake i made for a friend’s birthday and i wasn’t satisfied with the buttercream recipe as it was a bit runny and didn’t taste like i wanted even though those that saw and ate the cake said it was beautiful and tasted good. They didn’t seem to notice the major flaws i saw or maybe they were just being nice..heheee. Well, the saying goes..If at first you try and don’t get it right (fail), try and try again and so I tried again and i nailed it the second time. I mean texture and taste wise was perfecto! not necessarily my cake decorating skills. lol.. I’ll leave you to be the Judge of that. The icing was easy to work with, smooth and firm.

The cake was made for my beautiful mum on mother’s day. So here is to my readers-  the mums, mums to be, step mums and waiting mums..Happy belated mother’s day. The work of a mother is unending but it’s worth it all. For your efforts in improving your cooking and baking skills, for the good food you put on the table, I say welldone! Take it from me you’re doing just great and your labour shall not be in vain.

For buttercream icing :

INGREDIENTS (Decorates 10″ cake)

150g Shortening

150g Butter

600g Icing sugar (sifted)

1-2 teaspoon flavouring (Vanilla, Strawberry or any flavour of your choice)

DIRECTIONS

1) Bring shortening and butter to room temperature

2) Put the shortening in a bowl and whisk for about a minute.

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3) Add the butter and whisk for another minute .

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4) Add the flavouring and whisk.

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5) Now add the sifted icing sugar and mix well for about 5 minutes or till buttercream is smooth.

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K’s cuisine tip: Mix icing sugar in with spatula or hand first before using the electric mixer to avoid icing blowing everywhere. If using a stand mixer, use the bowl guard.

Buttercream is ready to use. This can be stored in the fridge or freezer to use at a later date but bring back to room temperature before using on cake.

Have fun decorating with buttercream 🙂

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Semolina cake

If like me you don’t really fancy semolina swallow there are other ways to eat semolina. One is semolina cereal and another is semolina cake.

Semolina cake has a gritty feel and I love the grainy texture. It’s delicious and simple to make. You can eat on it’s own or serve as a dessert the Greek way by adding syrup. I so love it topped with crushed pistachios. It gives a taste I can only describe as luxurious. Follow my recipe below for Semolina cake.

INGREDIENTS

250g Butter

250g granulated sugar

200g plain flour

200g semolina

4 teaspoon baking powder

7 eggs

Grated lemon zest (Optional)

1 and 1/2 teaspoons Vanilla extract

Nutmeg (optional)

Ingredients For Syrup (Optional)

250 ml water

70g sugar

Lemon juice

For Topping (optional)

Crushed pistachio or coconut

 

DIRECTIONS

Measure all ingredients ready

Grease and line the bottom of the baking pan with baking sheet.

Sift the plain flour, semolina and baking powder in a bowl and set aside.

In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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imageBreak the eggs into a bowl, add vanilla extract, lemon zest and beat the mixture lightly.

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Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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Stop the electric mixer and carefully fold flour into the mixture with a spoon. It’s important you do not over mix the batter after folding in the flour as your cake will be dense and hard if you do so.

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Pour batter into lined baking pan and bake in pre heated oven at 160degrees (gas mark 3) for 45minutes or till cake is done.

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K’s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.

When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.

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Remove the baking sheet from the base.

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For the Syrup

Add water, sugar, and lemon in a pan and leave to boil .

Simmer for 5 minutes till it thickens and add some lemon juice,

While cake is still warm, pour syrup over it and when cake cools add some coconut or crushed pistachio topping.

Semolina cake topped with crushed pistachios

 

semolina cake

Semolina cake topped with crushed pistachio
Semolina cake topped with crushed pistachio

Don’t forget to Like K’s Cuisine fan page on Facebook at http://www.facebook.com/kscuisine.

Toasted Cake

Have you got cakes that’s been in the fridge or freezer for a while? Revamp it and your breakfast need not be boring. Yes! Spice up your morning with this breakfast option of toasted cake. Toasting a cake gives it a crisp texture and believe me when I say toasted cake is delicious and toasting brings out the taste more. Try it and get hooked. Do not say I did not warn you😊

You can have toasted cake as breakfast or even dessert. It’s all about what you add and presentation. You can use most types of cake. One more piece of good news? It’s easy to make! Don’t we just love easy..heheee.

INGREDIENTS

Slices of cake ( about 1inch thickness)

Butter (optional)

DIRECTIONS

You can toast using a pan. To do this just butter both sides of the cake, heat the pan on medium heat then put the cakes on it. Cook each sides for 2 minutes or until lightly browned and crisp.

Toast using a toaster: This is the easiest way and this is the method I mostly use. Just pop the cakes in the toaster and leave to toast. I do not even butter the cakes before and after toasting😁.

Another method of toasting cake is using the grill. To toast using grill, pre heat grill on low heat for 5 minutes then place the buttered cakes on the grill rack. Grill each side for 2 minutes or till the cake is warm and grill marks show.

Serve toasted cake with tea and juice for breakfast.

Toasted cake

Toasted cake as breakfast
Toasted cake as breakfast

Add scoops of ice cream or whipped cream  with some berries and serve as dessert.

Will make seperate post on different ways to serve as dessert. Meanwhile, enjoy your breakfast😊