cheats cacao cake

cheats cacao cake

cacao cake
These days I often find that I do not have the time to spend hours in the kitchen to bake and decorate a cake for a special occasion. I have to confess I cheat … but in my defence, many of the ready-baked options end up being just as delicious and beautiful as home-baked versions.

The cake layers
In this instance, I visited CAB Foods Factory shop and tried out their ready baked cacao sponge cakes. You can buy these frozen at about R23 per cake! Yes, not too bad. I did not know what it tasted like so I defrosted one and was I surprised? I do not think it would be possible for me to bake it any better – nor cheaper. Just to note…you will need to defrost these cakes properly for at least a few hours –make sure they are not cold in the centre.
cacao cake 2
Decorating
Outside: The icing was no problem. My friend Mari-Louis Guy introduced me to Pillsbury’s Ready-to-Spread Chocolate Fudge Flavoured Frosting. People this is dangerously delicious. You can of course make your own icing, but why would you do that if you have a frosting that is so velvety and chocolatey.
Layer 1: I opted for the Pillsbury Vanilla Frosting
Layer 2: You cannot go wrong with caramel. You will only use about ½ tin – of course I got stuck in with the teaspoon into the leftover caramel – and that was that!

And did anyone notice that I cheated? Nope, they thought the cake was scrumptious, moist and delicious … and yes, I took all the credit!

cacoa cake sliced
What you need
3 x layers cacao sponge cakes
1 x tin caramel
2 x Pillsbury’s Ready-to-Spread Chocolate Fudge Flavoured Frosting
1 x Pillsbury Vanilla Frosting

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New menu @ Reuben’s at the One & Only

New menu @ Reuben’s at the One & Only

I had a great evening at Reuben’s at the One & Only Cape Town the other night sampling their new menu.
Reuben's at One&Only CT 800
Sommelier
Probably the best sommelier in Cape Town (and SA), Luvo Ntezo, welcomed me with a glass of Rainbow’s End Cabernet Franc 2014 – which I LOVED. He also introduced me to the Noble Hill Single Vineyard Chardonnay 2014 – another fine choice.

Sommelier Luvo Ntezo

Sommelier Luvo Ntezo

Starters
Once seated we shared platters of lamb bobotie samosas (R110), the most succulent, fat mussels steamed in a Chenin Blanc (R115), octopus carpaccio with lemon gel (R140) and my favourite of the evening – beef tartar with ponzu, cured cucumber, makataan preserve, spicy ketchup rocket pesto, parmesan, mushroom marmalade and sous-vide egg yolk (R160). A mouthful … I know! But a fantastic mouthful. It was so delicious I could have consumed the whole plate of tartar on my own but had to – ever so reluctantly, share with my fellow table guests. :-)
Starters we shared

Starters we shared


Mains
For mains we could choose between pork belly (R240), smoked beetroot risotto, kingklip with smoked carrot puree (R265) or a beef fillet with Madagascan pepper crème (R290). As I was on another eat-less, low carb food regime (will it ever stop?), I opted for the fillet – it was just absolutely delicious. The pepper sauce was intensely peppery in flavour in a really good way and the fillet was done to a perfect medium rare. The Cabernet Franc that found its way into my glass was a perfect accompaniment to the fillet.
Very yummy beef fillet with Madagascan pepper crème

Very yummy beef fillet with Madagascan pepper crème

Dessert
Reuben’s new dessert menu offered a tantalising selection of desserts … from Cape Malay koesisters to Granny Smith tarte tatin. Doing my best to evade the calorie intake, I quietly told the waiter about my low carb thingie he just said: “Not to worry, I shall bring you some freshly cut fruit.” Such a thoughtful and generous gesture. The fruit was seasonal, fresh and a lot! Happiness was plastered all over my face.

Reuben
Reuben joined us for the evening. As always, his friendly, down to earth disposition and understated charm still puts him in my books as one of our country’s top chefs…and a really great individual.

OOCT Reuben's Riffel (HR) 800

The menu reflects a continued trend for shared food. “People like sharing so we’ll be continuing with our table topper, snacky type dishes and we’re excited to be using our own spice combinations in many of these – look out for Zaatar, Vadouvan and Ras el Hanout, softer, subtle spices that make food so interesting,” said Reuben.

For reservations
Call (27) 21 431 4511 or mail restaurant.reservations@oneandonlycapetown.com

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chicken #parmigiana without the parmesan

chicken #parmigiana without the parmesan

chicken parmigiana

This is one of those crowd-pleasing dishes and it’s also very easy to make. Chicken Parmigiana is normally made with breaded chicken and with parmesan cheese. As I had neither breadcrumbs nor parmesan in my house when I wanted to make this, so I simply left them out. It turned out just as delicious.

My version of chicken ‘parmigiana’ … without parmesan
(Serves 4 )
30 ml olive oil
2 garlic cloves, finely chopped
1 can ( 400g ) chopped tomatoes
handful fresh basil, torn
1.25 ml salt
1.25 ml freshly ground black pepper
4 chicken breasts, skinned and flattened
salt
freshly ground black pepper
4 slices mozzarella

Preheat the oven to 180 °C. Add the olive oil and garlic to the pan and just heat until the garlic begins to dance in the oil. Do not fry the garlic. Add the tomatoes, basil, salt and pepper and simmer for 7 minutes. Season the chicken breasts on both sides with salt and pepper and fry in olive oil until brown. Place the chicken in a baking dish, spoon the tomato sauce over the top and finish with a slice of mozzarella on top of each piece of chicken. Bake for about 35 minutes and serve with pasta or a green salad.

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pork and sausage #cassoulet

pork and sausage #cassoulet
photograph taken with my mobile phone

photograph taken with my mobile phone

Although there are numerous versions of cassoulet, most are based on a stew of white cannellini beans and various forms of pork. The dish gets its name from the pot it’s traditionally baked in, the cassole, which is often shaped like a wide inverted cone to insure the greatest amount of crispy crust. This version of the cassoulet (I found it on Australia’s Taste website) includes pork and Italian sausages as well as tomatoes. You never see tomatoes in a traditional cassoulet, but even chef Raymond Blanc likes them for their colour and sweetness.
It’s easy to make and perfect for the last few winter nights.

Pork and sausage cassoulet
(Recipe: Taste – Australia)
120 ml olive oil
1 kg pork shoulder, trimmed, cut into 3cm pieces
450 g Italian sausages
1 onion, finely chopped
1 fennel bulb, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
800 g canned tomatoes
250 ml chicken stock
2 dried bay leaves
450 g loaf ciabatta, crusts removed, cut into 1cm cubes
1 tablespoon sage leaves, finely shredded
400 g can cannellini beans, drained, rinsed

Preheat oven to 160 °C . Heat 1 tablespoon of the oil in a large flameproof casserole dish. Cook pork, in batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl. Add sausages to dish. Cook, turning, for 5 minutes or until browned all over. Transfer to a plate. Thickly slice sausages and set aside. Heat 2 teaspoons of the remaining oil in dish. Add onion, fennel and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until garlic is fragrant. Return pork and sausage to dish with tomato, chicken stock and bay leaves. Bring to the boil. Remove from heat. Transfer to oven and bake, covered, stirring occasionally, for 2 hours or until pork is tender. Increase oven temperature to 200°C. Combine bread, sage and remaining oil in a bowl. Season with salt and pepper. Add beans to cassoulet. Stir to combine. Scatter bread mixture over top of cassoulet. Bake for 15 to 20 minutes or until topping is golden and crisp.

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healthy potato bake

healthy potato bake

healthy potato bakeIndulge yourself – without the guilt!

I always crave a potato bake but I know that with each bite, the cream heads straight for my hips. Not good! So I decided to make this more healthy, yet equally delicious potato bake by replacing the cream with stock and adding a thin layer of parmesan as a topping. The thyme and onion add loads of flavour and in my opinion, this is as satisfying as its creamy rich cousin.

Healthy potato bake with onions and thyme
(4 – 6 portions)

1 kg potatoes, peeled and finely sliced (best to use a mandolin slicer)
200 g onions (1 big onion), peeled and finely sliced (again use your mandolin slicer)
leaves of three sprigs of fresh thyme
300 ml stock (you can use either chicken or vegetable)
salt
freshly ground black pepper
50 g parmesan cheese, finely grated

Preheat the oven to 180 °C. Arrange the potatoes, onions and thyme in 40cm baking dish. Season with a little bit of salt and pepper – just be careful if you used store-bought stock – as it is rather salty. Pour over the stock and add the Parmesan cheese on top. Bake for an hour or until potatoes are soft and brown on top.

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skinny #bobotie

skinny #bobotie

Skinny bobotie - Anel PotgieterOMW has it just not been freezing cold of late? …And a perfect time to make a piping hot bobotie served with some steaming rice and chutney. Real Cape comfort food for the whole country!

I developed a healthier version of this traditional dish for the South African Mushroom Farmers’ Association who is promoting a 50/50 mushroom to meat ratio – it’s called blendability. It’s rather clever I would say. By following this formula you decrease the total calorie, fat and saturated fat intake without losing any of the flavours that have made bobotie such a national favourite. In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally – whilst adding healthful nutrients such as potassium, B-vitamins and antioxidants to every bite. You will also be reducing your sodium intake by 25%.
Skinny Bobotie -Anel Potgieter 2

I would be most interested to know what you might think of this healthy take on a recipe that has been a part of our heritage for so long…

Skinny Bobotie
Serves 6-8

1 thick slice of brown bread, crust removed
80 ml skimmed milk
30 ml olive oil
2 onions, finely chopped
400 g big brown mushrooms, finely chopped
400 g lean beef mince
15 ml mild curry powder
10 ml turmeric
60 ml lite chutney
20 ml white wine vinegar
5 ml salt
30 ml raisins (optional)
6 lemon leaves (optional)
Egg custard
2 eggs
250 ml skimmed milk
pinch of salt

Preheat oven to 180 °C. Soak the brown bread in the milk to soften. Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork. Cook until you see no juices in the bottom of the pan. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well. Gently cook for a further 5 minutes. Spoon the mixture into a 25 x 20 cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture. Beat the eggs and milk together and season. Gently pour the egg mixture over the meat. Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad.

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my chocolate + orange cake

my chocolate + orange cake

__DSC01279 4 800
This coming Saturday it is the Chocolate and Orange Festival at the Stellenbosch Slow Market and yours truly is very excited! It will also be the very first public launch of Human & Rousseau’s new Koekedoor 2 baking book and enthusiasts can look forward to rubbing shoulders with the television stars, taking a selfie with the celebs and brag with an autograph or two! Yippy-dee-doo-dah!

My interpretation of chocolate and orange
So I decided to try my hand on the chocolate and orange theme and sommer bought two chocolate mousse cakes. After I carefully iced the two cakes together I decorated the outside with my mom’s chocolate icing. Nothing fancy – just butter, icing and cacao. For two days I was looking for anything orange – I did not want to go for oranges or nectarines … then I saw some beautiful strelitzias and my orange scissors :-). As they say … the rest is history.

Details for cake decorating competition
On Saturday young and old are invited to come show off their creativity when it comes to cakes. The emphasis of the competition will be on decorating and those who want to showcase their expertise when it comes to cake creations can do so by sending an email to chocolateandorangecake@gmail.com Participants (of any age) have to remain true to the chocolate and orange theme. Entries are R50 per person – and all proceeds raised will be donated to the Cupcakes 4 Kids with Cancer charity. Great prizes are also up for grabs – including an autographed Koekedoor 2 book, a shopping voucher of R1000 and more.

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carbonnade | classic belgian beef, onion and beer stew

carbonnade | classic belgian beef, onion and beer stew

SONY DSC

I visited my friend, Chef Peter Ayub to make this very moreish classic Belgian beef, onion and beer stew. Perter says: “Use any piece of beef from the forequarter of the animal, such as the brisket or chuck. These are some of the cheaper parts, but has the most flavour. What gives the dish it’s unique flavour is the caramelized onions and beer combination. The dish is only seasoned with thyme, bay leaves, salt and pepper.”

Serve this up with crushed potatoes, gnocchi, rice, noodles or a baguette. If you want to give it an Eastern flavour add some dill and sumac and serve it with minted yogurt and flatbreads.
_Chef Pter Ayub - Foto Verskaf 800
Carbonnade
(Recipe Peter Ayub)
1.5 kg of beef topside and beef chuck, cut into bite size pieces
salt and black pepper
60 ml canola oil
75 g salted butter for sautéing onions
1 kg of finely sliced onions
100 g salted butter for roux
100 g cake flour
3 bay leaves
25 g Brown sugar
10 g fresh thyme leaves –– roughly chopped
700 ml of draught beer
1 litre of beef or chicken Stock (shop bought is absolutely fine)
salt and black pepper
2 handfuls roughly chopped parsley

Pat the beef pieces dry with paper towel and season generously with salt and pepper. Heat the oil in large heavy based saucepan or Casserole dish – to almost smoking. Brown the meat – you will need to do this in batches – remember do not keep stirring – you need to give the meat time to brown. Keep all the browned meat aside. In the same pot heat the 75g butter and sauté the onions until soft and slightly brown and at the same time, scrapping all brown bit of the bottom of the pot from searing the meat. Add the 100g butter, melt and then add the flour. Cook gently and form a roux – low heat. Return the beef to the pot. Add the bay leaves, sugar, thyme and little more salt and pepper. Add the beer – cook on low heat for about 5 minutes and add the stock. Bring to the boil and skim off any excess fat. Cover with lid and place in the oven at 160 °C for approximately 2 hours. Before serving skim off any excess fat and adjust seasoning. Sprinkle with Freshly chopped parsley

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legendary miki ciman’s ‘say cheese! artisan cheese fair’ | 24+25 September 2016

legendary miki ciman’s ‘say cheese! artisan cheese fair’ | 24+25 September 2016

miki with a parmesan wheel

miki with a parmesan wheel


One of favourite foodie friends is Miki Ciman, the owner of La Botegga Deli at the Italian Club. This wonderful Italian lady is always busy with bottling artichokes, making tomato pasta sauce or making gnocchi and now she is also the brainchild behind the Say Cheese! Artisan Cheese Fair that is taking place on 24 and 25 September 2016 at the Italian Club, Milnerton. Yeah! I am just so excited, we need this in Cape Town.

Miki has been making cheese for more than 40 years and is best known for her family restaurant, La Masseria:“The Fair promises to be a much-anticipated, cheese-lover’s paradise and will allow guests to appreciate every step of the farm-to-table process of cheese making, while highlighting the extraordinary local talent we have in this field. Cheese makers are creative, passionate and committed and need the opportunity to show off the fruits of their labour. We want to assist them in an affordable way.”

lovely Miki in front of her deli at the italian club - the say cheese! artisan fair will take place at the italian club

lovely Miki in front of her deli at the italian club – the say cheese! artisan fair will take place at the italian club

This premier cheese event will bring together artisan cheesemakers, cheese lovers, bakers, brewers and visitors for a weekend of cheese tasting and appreciation. Be it gorgonzola, pecorino, fontina, mozzarella, provolone, brie, chèvre, blue or cheddar, one thing’s certain: the Say Cheese! will celebrate all things cheese.

Tickets will be available at the door at a cost of: Adults R80 Scholars (11-18) R30 Kids under 10 free
For further information: Email kiki at saycheesefair@gmail.com or phone Elize Nel on 072 795 4214.

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moroccan chicken with flatbreads

moroccan chicken with flatbreads

Photograph taken with my mobile phone

Photograph taken with my mobile phone

I made this hearty Morrocan chicken and flatbreads on Expresso this morning. The Moroccan flavours with the lemon provides a heavenly taste. The flatbreads are really easy to make and together it is a perfect winter weekend dish.
Photograph taken with my mobile phone

Photograph taken with my mobile phone


Moroccan chicken with flatbreads
3 large, garlic cloves, peeled, roughly chopped
2.5 ml salt
2.5 ml smoked paprika
2.5 ml normal paprika
5 ml turmeric
5 ml ml cumin seeds
2.5 ml cinnamon (optional)
25-30 ml olive oil
6 large chicken thighs
25 ml olive oil
2 onions, peeled, roughly chopped
1 lemon, cut in half, thinly sliced
salt
black pepper
20 green olives, pits removed
handful fresh coriander, roughly chopped

Method
Crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive to make the paste runny enough to pour, but thick enough to coat the chicken. Place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible. Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Season with salt and black pepper, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Season again. Add the olives and fresh coriander and serve.

Flatbreads
350 g self-raising flour , plus extra for dusting
salt
1 teaspoon baking powder
350 g natural yoghurt

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball). With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

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chef tjaart’s apple + cranberry pie

chef tjaart’s apple + cranberry pie

Apple and Cranberry Pie

The other day I spent a wonderful morning with the uber talented Chef Tjaart Walraven, judge of the Great South African Bake-Off. We made this easy and delicious apple and cranberry pie. The simple flavours along with the “al dente” apples is a real treat and snuggled under a buttery shortcrust pastry makes for a rather delightful surprise. The lemon juice elevates the tart to something rather special and is perfect with Tjaart’s home-made custard.

Sjef Tjaart
For more information about Tjaart go to: cheftjaart.com

Apple and Cranberry Pie
(Recipe: Tjaart Walraven)
Shortcrust pastry
200 g flour
1 pinch salt
40 g icing sugar
100 g butter, cubed
1 egg
2 tbsp water
Custard
5 egg yolks
125 g caster sugar
2 tbsp flour
500 ml milk
1 vanilla pod, split length ways
Pie filling
500 g Granny-Smith apples
100 g caster sugar
½ lemon zested and juiced
100 g cranberries
25 g butter
1 egg

Making the pastry
Place the flour, salt and icing sugar in a mixing bowl. Add half the butter and rub in with your fingers until it resembles coarse breadcrumbs. Add in the rest of the butter and combine. Make a well in the centre and add the egg and water. Bring the dough together and knead until smooth. Shape into a patty and wrap in cling wrap, refrigerate for 20 minutes.
Making the custard
Place the milk and vanilla pod in a saucepan and bring to just before boiling point, then remove off the heat. Combine thoroughly, the egg yolks, sugar and flour in a mixing bowl. Carefully pour half the milk into the egg mixture whisking constantly. Then add the remaining milk before pouring back into the saucepan. Place back on the heat, whisking constantly until the custard thickens. Remove off the heat and keep warm or transfer to a bowl or jug. Cover the surface with cling wrap to prevent a skin forming
Making the pie
Pre-heat the oven to 200 degrees. Grease your dariole moulds or ramekins. Roll out two thirds of the pastry between two sheets of cling film, releasing the top piece after a few rolls to prevent the plastic tearing. Cut out circles slightly larger than the moulds. Then line each of the greased moulds, refrigerate. Peel, quarter and core the apples, then slice them thickly. Place in a bowl with the sugar, lemon juice and lemon zest. Heat a saucepan over a medium heat, add the apples and butter. Cook for a few minutes, then add the cranberries. Cook for a further 2 minutes, then remove off the heat and leave to cool. When cool, fill the pastry lined moulds. Roll out the remaining pastry, cutting discs slightly larger than the mould. Place over the top covering the filling and seal the edges. Make a small hole in the top to allow the steam to escape. Brush the tops with beaten egg, then dust with caster sugar. Bake for 15 – 20 minutes until the fruit is tender and top is golden brown. Remove from the oven and leave to cool for 2 minutes before inverting. Place the pies on a baking tray and back into the oven to dry off the casing for another 5 minutes. Serve hot with lashings of hot custard.

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hungarian pork steaks with rocket and basmati rice

hungarian pork steaks with rocket and basmati rice

_Hungarian Pork Steaks 800

I made Jamie Oliver’s delicious and comforting Hungarian pork steaks on Expresso this morning. It’s healthy, fast and easy to prepare. The flavour is rich and smokey and tick all my boxes for a winter warmer.

Hungarian Pork Steaks

(Recipe: Jamie Oliver)
Sauce:
2 mixed-colour peppers
1 red onion
1 carrot
1 bulb of fennel
1 eating apple
olive oil
2 tsp sweet smoked paprika, plus extra to serve
4–5 fresh bay leaves
4 cloves of garlic
2 tbsp balsamic vinegar
700 g passata
Pork
500g pork fillet
1 tsp ground coriander
To serve
cooked basmati rice
70g rocket
1 lemon
4 tbsp fat-free natural yoghurt

Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, Add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly.

Slice the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred.

Add the balsamic and passata to the peppers, season to taste and bring to the boil. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, Place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice.

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my pantone 2016 cloud cake

my pantone 2016 cloud cake

Pantone cloud cake

Each year I wait in anticipation to see what the Pantone Colour of the Year will be. This year they surprised us and went with two amazing colours … Rose Quartz and Serenity. I love the soft colours and this cake was inspired by these pretty colours. It is very difficult to get the right colours with icing sugar and I would love to go on a course on colouring confectionery icing. Anyone?

The process was as follows: white icing, a toothpick drop of blue, then a toothpick drop of purple and then green and so on. And then there I was with my computer and the cake matching and comparing the colours – along with my spoon full of icing. Eventually I realised I must just go for the colour I love – which is this light blue. I then decided to get some pink candyfloss to dress the cake.

__Pantone 2016 800

The candyfloss was another story. I could not find big packets of candyfloss at the shop so I bought a small bright pink candyfloss machine and tried making the candy floss myself. Another disaster. My friend suggested I throw the candyfloss contraption into the bin – which I duly did. I then googled every candyfloss maker under the African sun (why did I not do this from the beginning) and found a candyfloss ‘factory’ and asked them for R100’s worth of pink candyfloss. The guy told me bring an empty boot! All this happened while the cake waited patiently in the fridge … for a whole week! :-)

With a boot full of candyfloss on a very rainy day in Cape Town I decided to style and photograph my cake creation. Another mistake. Candyfloss hates wet weather and after a few minutes it starts to weep sugar tears. This of course is complicated when you are in the middle of a delicate photo shoot and one of your clients’ phone and you have to answer the call. Half an hour later the candy floss was dripping all over the cake.

But at the end of everything, I loved the process – and how the final culmination of my effort has come out. I wanted a dark, rich and dense chocolate cake underneath with clouds of pink and blue and baked Donna Hay’s milk chocolate layer cake.

I think it’s dreamy, whimsical and sublime.

Donna Hay’s milk chocolate layer cake

500 g unsalted butter, chopped
400 g milk chocolate, chopped
660 ml milk
880 g caster sugar
10 ml vanilla extract
4 eggs, lightly beaten
525 g cake flour, sifted
50 ml baking powder, sifted
50g cocoa, sifted

Preheat oven to 160°C. Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir until melted and smooth. Pour into in a large bowl and refrigerate for 20 minutes or until cool. Add the eggs and whisk to combine. Add the flour, baking powder and cocoa and whisk until smooth. Pour the mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper. Cook for 1 hour 25 minutes–1 hour 30 minutes or until the cake is cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

I used normal butter icing and food colouring. I have no idea how much colouring. Play around and create your own. Have fun!

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buttermilk + orange pancakes

buttermilk + orange pancakes

I made these fibre rich pancakes on Expresso this morning. They are so delicious, moist and works brilliantly with the Kellogg’s® All-Bran Hi-Fibre® cereal. Serve them with fresh seasonal fruit, a drizzle of honey and a dollop of Greek yogurt. Yum!

Pancakes

Buttermilk + Orange Pancakes
(Recipe from kelloggs.co.za)
2 cups buttermilk
½ cup Kellogg’s® All-Bran Hi-Fibre® cereal
1 cup self-raising flour
pinch of salt
3 Tbsp. honey
1 egg
1 egg yolk
¼ cup olive oil
zest of 1 orange
olive oil for frying
handful of mint leaves
honey to serve
strawberries, to serve

Pour the buttermilk over the Kellogg’s® All-Bran Hi-Fibre® cereal in a medium bowl and let it soak for 5 minutes. Sift the self-raising flour and salt together. Stir the honey, egg and egg yolk, olive oil and zest through the buttermilk mixture. Add the buttermilk mixture to the dry ingredients and mix through. Heat a thin layer of olive oil in a small frying pan over low medium heat. Add enough of the pancake mixture to the pan to cover it in a thin layer. The mixture is quite stiff so you might need a spoon to spread the mixture around to cover the pan. Fry until the top is almost set. Turn over and fry until golden brown. Keep the pancakes warm and repeat with the rest of the mixture. Garnish with mint leaves and serve with warmed honey and strawberries.

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