Monday, 19 March 2018

Buttercream Icing

Hey guys! I'm sorry I haven't been posting, this is no longer part of the curriculum so we don't get anymore school time for this but I figured hey, why not? I'm on Spring Break right now with LOADS of time so I'm gonna start off with a buttercream icing recipe.

cups powdered sugar
1/3cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 - 2 tablespoons milk

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13 x 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Recipe courtesy of Betty Crocker

Jocelyn's review
In this recipe you have to be extra careful about the milk adding part. Once you beat together the powdered sugar and butter, it's still gonna look pretty powdery. This is going to lure you into adding a lot of milk but DON'T BE FOOLED. Add milk 1 teaspoon at a time, until the frosting sticks onto the side of the mixing bowl. If you want it to be runnier, then add more milk. If you don't, then don't add a lot of milk. It's not that hard and the result is is milky, buttery sweet icing that hardens after a while, but isn't too hard. Spread with an icing bag and works better on cookies than cakes

Sunday, 10 September 2017

Cake Pops

You know, I've covered quite a lot of desserts in my blog already so I was brainstorming ideas and I realized I missed a really big desert. Cake pops. You know how much a Starbucks cake pop costs? One dollar fifty. I mean, who wants to pay 1 dollar for a cake pop? Ridiculous. So today, I'm gonna show you how to make chocolate cake pops, the easy way. By now, you should be familiar with the way my blog posts work but today I'm going to change it up because I am combining more than 1 recipe.

Step one:
Make the chocolate cake
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk, buttermilk, almond, or coconut milk
½ cup vegetable, canola oil, or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350ยบ F. Prepare a large cake pan by spraying with baking spray or buttering and lightly flouring.Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Chocolate cake recipe courtesy of Addapinch

Step two: Follow the video

Blueberry Pie

You know how sometimes random people go to your house and give you stuff. Yep, that happened to me. A friend of ours came to our doorstep and dumped about 5 kilograms of blueberries on us. No, she did not buy 5 kilograms to give us, they went blueberry picking and they kinda overdid it. That just means I finally have an excuse to make a pie! 

Blueberry Pie fresh out of the oven

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt

1/2 teaspoon ground cinnamon

4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Preheat oven to 425 degrees F (220 degrees C)
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut the remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Recipe courtesy of Allrecipes

Jocelyn's review
If you're not careful, this pie will become soup. Literally. I chose not to add cinnamon, seeing I currently don't have any at home but if you have ground cinnamon, by all means! After reading the other reviews, I would raise the cornstarch to 5 tablespoons and make sure you let the mixture set at least an hour for the cornstarch to do its thing and prevent soggy pie. You want to set the oven temperature to at least 375 degrees F because at 425 the pie gets burnt. 

Tuesday, 23 May 2017

Victoria Sponge Cake

Going out to watch the Grade 8 boys as well as the Grade 7 boys play rugby on rugby day is probably one of the highlights of my day. We spent half of Comm Skills class watching the Grade 8 boys play and they were good! Well, good enough to be winning 8-3 in the final two minutes of the game. The Grade 7 boys were also awesome, playing the day before. We were watching their semi-final game, which they should've won 4-3 except due to the high number of high tackles the referee gave the game to the other team. Rugby originated in England and this week, as a tribute to rugby I will be making a English desert - Victoria Sponge Cake. *England uses weird measurements and ingredients so I will be altering this recipe*

Mary Berry's Victoria sponge cake

1 cup butter, softened
1 cup caster sugar
4 large eggs
1 cup self-raising flour
2 tsp baking powder

Filling and topping
about 4 tbsp. strawberry or raspberry jam
a little caster sugar

Preheat the oven to 350°F. Lightly grease two loose-based 20cm cake tins, 4cm deep, then line the bases with non-stick parchment.
Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.
Divide the mixture between the tins and level the surface with the back of a spoon or a plastic spatula.
Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a butter knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
Choose the cake with the best top, then put the other cake top-down on to a serving plate. Spread with the jam, put the other cake on top (top facing up) and sprinkle with caster sugar to serve. 

Recipe courtesy of The Telegraph and Mary Berry

Jocelyn's review
Sometimes, I think England wording is so confusing, like how they call pants trousers!!! I've gone through this recipe and translated most of these words for you but some words need a little clear up. Caster sugar cannot be substituted but can be made. Click here for the caster sugar recipe. Self rising flour is also special but does not pop up commonly in recipes, so I suggest you make it. Click here for self-rising flour recipe. This is a good recipe, it will just easily fall apart and can be a little dry if you're not careful. Drop the jam onto the cake, then carefully, gently, spread it with a butter knife otherwise the cake will peel apart. 

Monday, 15 May 2017

Rainbow Swirl Slice and Bake Cookies

I was at a track meet today, and man, it was pouring rain! So obviously I came home wet and miserable and started my homework. Me being me, I'm easily distracted. I was looking around on the web for a new recipe and found the 'rainbow swirl slice and bake cookies'. This cheered me right up, reminding me every time after it rains, there's always a rainbow!

Rainbow swirl slice and bake cookies

250g butter, softened
1 cup caster sugar
2 teaspoons vanilla bean paste
1 egg
2 1/2 cups plain flour
Purple food colouring gel
1/4 cup bright stars sprinkles
1 egg white, lightly whisked

Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until just combined. Stir in flour, in 2 batches, until just combined. 
Divide dough in half. Using food colouring, tint 1 portion bright purple (or other colour of you choosing). Knead plain dough into a disc. Wrap in plastic wrap. Repeat with purple dough. Refrigerate for 30 minutes. 
Roll plain dough between 2 sheets of baking paper until 5mm thick. Remove top sheet of baking paper. Cut dough into a 30cm x 40cm rectangle. Set aside. Repeat with coloured dough. Remove top sheet of baking paper. Turn purple dough, baking paper-side up, on top of plain dough. Remove baking paper. Using baking paper as a guide, roll up dough from 1 short end to form a log. 
Place sprinkles on a sheet of baking paper. Brush log lightly all over with egg white. Roll in sprinkles to coat. Wrap in baking paper. Freeze for 30 minutes or until firm. Preheat oven to 350 degrees F. Line 3 large baking trays with baking paper. 
Unwrap cookie log. Using a flat-bladed knife, cut into 1cm-thick slices. Place, 3cm apart, on trays. Bake, 1 tray at a time, for 10 to 12 minutes or until edges are just starting to turn light golden. Stand on trays for 5 minutes. Transfer to a baking wire rack lined with paper to cool completely. Serve.

Recipe courtesy of Taste

Jocelyn's review
According to, the author of this recipe says you can keep the cookie logs in the freezer for up to 2 months, as well as let the cookie logs defrost for 15-20 minutes. I think this recipe is great! The cookies are a little bit on the hard side, but don't touch them until they're cool, otherwise, your perfect (or perfect-ish) cookie will be ruined. The sprinkles may look nice, but I find they're too sweet for my taste. I would just bake them without he sprinkles, but still add the egg white though!

Tuesday, 25 April 2017

Chocolate Cupcakes

If you happen to live in my part of the world and share my religion, you would know that Easter just passed! Easter bunny, Easter eggs and the death/rising of Jesus Christ. Good stuff, however, there's little a occasion where a cupcake can't sweeten (unless it's a funeral, which then people are too sad to eat cupcakes). So why not make cupcakes? These ones are partly my own creation and are Easter themed, making it a perfect after-easter sweet.

Chocolate Cupcakes
This is the cupcake, but not the icing
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

Preheat oven to 350 degree F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour. baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one a time, beating well with each addition, then stir in the vanilla. Add the flour mixture, alternating with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite icing when cool.

Jocelyn's review
Great recipe, though you have to be careful not to over mix some of the ingredients, it has to be just right. Not too hot, not too cold, just right! - Goldilocks. If baked at the right temperature for the right amount of time, these cupcakes are delicious! However, if you're not careful, they can come out dry and crumbly... I would not recommend this recipe for someone who has not baked before. For others, give it all you've got!

Monday, 6 March 2017

Wonka's Whipple Scrumptious Fudgemallow Delight Chocolate Bar

We just finished our production of Willy Wonka and the Chocolate Factory! I wondered if I would be able to make some of those treats myself, so I looked around on the internet and found this: