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Instagram Live Recipes – CARROT CAKE / MUFFINS

 

CARROT CAKE (makes 1 Loaf / 12 Muffins)
1 egg
1/4 scant cup of soured milk (using 1/2 teaspoon of lemon juice or vinegar to sour)
3/4 cups white sugar (or 1/2 cup white, 1/4 cup brown)
1/2 cup veg oil
2 cups loose packed coarse grated carrots1+1/4 cups AP flour (or 3/4 cups AP and 1/2 wholewheat)
1/2 teaspoon baking powder
1/4 teaspoon baking soda (3/8 teaspoon if including brown sugar)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
pinch salt (optional)

 

 

CREAM CHEESE SWIRL (optional)

4oz (half standard 8oz block) cream cheese (softened)
1/4 cup white sugar
1 egg
3 Tablespoons AP flour
1 teaspoon lemon or orange zest (optional)

Instructions for Carrot Cake

1. Mix the lemon juice/vinegar together with the milk
2. Combine sugar, vegetable oil and soured milk in step 1, mix together until homogeneous (these are the WET ingredients)
3. Mix up eggs until yolks and whites are homogeneous, leave aside
4. Combine all purpose flour, baking powder, baking soda, cinnamon, ginger and salt, mix together with a whisk or fork until homogeneous (these are the DRY ingredients)
5. Mix eggs into wet ingredients and then immediately add the dry ingredients. Mix until just combined, important not to overmix!
6. Preheat oven to 350 fahrenheit, portion loaf or muffins (with or without muffin liners) and swirl in cream cheese swirl if using. Bake for ~15-20 minutes (for muffins), ~50-60 mins (for loaf) or until a skewer inserted into middle of the cake comes out clean
8. Enjoy!

Instructions for Cream Cheese Swirl

1. Mix the cream cheese and sugar together until smooth
2. Add egg, mix together until homogeneous
3. Add flour (sifted), zest and fold in until just combined

 

Continue reading Instagram Live Recipes – CARROT CAKE / MUFFINS

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Baking Bootcamp is back with NEW classes!

Baking Bootcamp is back with NEW classes!
Whip yourself into baking and pastry shape with our six-week BAKING BOOTCAMP taught by Chef Lindsey. This baking and pastry program will teach you all the fundamentals you need to know to impress your friends, family and yourself at your next dinner party. $450/person (six two-hour classes)

  • Every Wednesday starting from September 17 until October 22, 7-9pm

Over six weeks, the lovely and passionate Chef Lindsey teaches the secrets of:

  • Marshmallows and Meringues
  • French Tarts and Galettes
  • Chocolate Soufflés
  • Candy and Caramels
  • Doughnuts
  • Croquembuche tower with spun sugar

Book now to guarantee your spot!

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Spooooooky Cupcakes!

BOO! We know that some of you are already planning out your Halloween costumes, so we thought it would only be appropriate to post a little reminder about our upcoming Halloween themed classes for both yummy Cake Pops and Cupcakes. Our wonderful teacher Cat will be joining us again at the studio on October 29th to teach you how to make some frightful, yet delicious little Halloween treats for you and your friends to enjoy. Expect to get your hands a little dirty when making some fondant ghouls, jack-o-lanterns, black cats and bats to decorate your spoooooky cupcakes!

Classes are filling up quickly! Book online for: