The amazing Tanya made what looks like amazing icing this weekend!
This weekend I was craving cake. But it had to be vanilla sponge cake and peanut butter icing. I’ve never made peanut butter icing. As luck would have it, I had a visit from a friend of mine, who is a pastry chef (check out her site which is soon to be updated: http://www.schweetemporium.co.za/) and she gave me a recipe for icing!
As for the cake… I discovered this box cake a few months ago and I am in love. So easy (obviously) and so divine! Just add water, oil and eggs!
So I made this delicious cake (it says to make a 2 layer cake, but I only have one springform tin, so I always just make one cake.)
Then, onto the icing… obviously my friend makes this in bulk, so she halved the recipe for me, and I still had WAY too much – but you can freeze it!! Which I did…
This is the recipe I used, But I may just halve it again when I need more… I had enough for 3 cakes.
- 375g Wooden Spoon White Margarine (it is apparently important to use this brand)
- 900g icing sugar
- 2 eggs
- Vanilla essence
… this is where her regular recipe ends – but as I wanted peanut better icing, she said to just add as much as I wanted until it tasted good. I ended using about
- 1 cup smooth peanut butter.
- With an electric mixer, blend chopped up butter, icing sugar and eggs. Blend, blend, blend for a long time, until light and fluffy and white.
- Leave icing for 15-30 minutes.
- Add peanut butter until you are happy with the taste… blending as you go along.
And that’s it!
Once the cake (or cupcakes!) are cooled, ice as desired! My icing skills are non-existant and this doesn’t look like much – but my tummy loves it!
Eat and enjoy… this really hit the spot! This box cake is light and fluffy and moist and has such a deliciously delicate vanilla taste – I love it!
As for the frozen icing… according to my chef friend, you just microwave it for 10 seconds or so, until it is back to the normal consistency!
Today is World Baking Day. I came across World Baking Day on Twitter and thought that I would participate 🙂
Unfortunately I am out of baking stuffs so I thought I would do something baking related.
Last December I saw a picture on Tania‘s blog of her home made vanilla essence. A few weeks ago I came across a post on Pinterest about making home made vanilla essence/extract and voila an idea was born.
I decided to make some home made vanilla essence that I can give as gifts.
- Vanilla pods
- Glass containers
I found the sweetest little glass bottles at the Consol store in Woodmead, 20 bottles cost me R25!
- Wash your bottles in warm soapy water and rinse well.
- Slice your vanilla pods length wise and then slice each half length wise again. The vanilla ‘caviar’ or seeds may come out of the pods when you cut them, just scrape them up with your knife and pop them in the bottles.
- If your bottles are short then cut the pieces in half.
- Place 2-3 pieces (depending on bottle size) of vanilla pod in each bottle.
- Pour vodka into each bottle. It would be ideal to use a funnel* but if, like me you dont have one then just pour really carefully and slowly.
- Place the lid on the bottle and store the bottles at the back of a cupboard for 3-4 months before using them.
See how the colour has changed, thats after an hour or so, just imagine how rich it will be after a few months!
So, Im going to leave these in my pantry for a few months and then I will tie a pretty ribbon around the neck of the bottle and maybe a home made card and give them as gifts 🙂
*Ruby gave me the great idea of turning a piece of tin foil into a make shift funnel, great thing about this idea is that you can make the funnel as small or as large as you need 🙂
Note: All the photos in this post were taken by my amazing husband!
More and more I find myself experimenting with baking and cooking and then sharing the successes on my blog.
So much so that I decided to create a separate space for those successes.
I will be adding all my current posts here and I will try take as many pictures of the process and finished products too, something I have been a bit slack with.
Im also going to be having guest contributers so if you want to add a recipe please leave a comment and I will be in touch.