cake quirk: how to bake

INGREDIENTS

Cake:
2 1/2 cups plain flour
1 1/2 cup caster sugar
2 eggs
1 TS vanilla extract
2 TS vinegar
1 1/2 TS baking soda
1 TS salt
1 cup buttermilk
1 1/2 cup canola oil

Topping:
ready made vanilla buttercream
green & red food colouring
variety of gold & white sprinkles

Tools:
(2) 7 inch cake pans
cake leveler or serrated knife
cake board
palette knife
cake turntable
piping bags
1 spiky nozzle tip

Baking Time:
180 degrees for 35 - 40 minutes

MERRY CHRISTMAS!!!!!!

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INGREDIENTS

Lace Pop:
white chocolate melts
colourful sprinkles

Tools:
baking tray
baking paper
piping bag
lollipop sticks

Freezing Time:
15 - 20 minutes

Subscribe and enjoy!

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It's almost summer here in Australia. Which means it's finally

I C E C R E A M S E A S O N

I'm not picky when it comes to ice cream flavours. I can eat anything.
But not the ones with nuts in them. Soz.

Anyway. Here is a not-so-interesting list of my favourite ice cream FLAVOURS in the world:

Strawberry (or blueberry) Cheesecake
Cookie Dough
Vanilla
Cheese
Chocolate Fudge Brownie
Caramel
Cookies & Cream

So, if you know me personally (you really don't have to know me), or live around my area (living overseas is fine) and we happen to bump into each other (maybe in front of an ice cream shop or somewhere idk ben&jerry's is fine), then you know what to get me.

That's a clear list right there. Take a screenshot or copy and paste it - whichever you prefer. I'm just making your life less complicated.

So moving on, these ice cream cups are totes yummy and irresistible! This recipe is so easy to follow, make sure to watch my tutorial above!

Last but not least, make sure you have fun and don't be afraid to be a little messy.
It's fine!
I'm not there to help you clean up anyway.. hehe

I'm kidding.

Or not.

Don't forget to subscribe!

INGREDIENTS

Ice Cream:

- Your chosen Ice Cream (make sure it's soft!)

- 1 1/2 cup crushed Oreos

- 2/3 cup melted butter

Topping (you can use whatever topping you want)

today I chose:

- mini marshmallows

- Maltesers

- crunchy malt balls

- icing sugar (sifted)

- chocolate syrup

Tools:

- sifter

- cupcake cups that you can peel off

Freezing Time:

1-2 hours (until it's frozen)

don't forget to subscribe!

(oops.. already said that)

ysabel

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Yes, I hear you! All you banana split lovers, please make a huge VIP room in your tummy for an AWESOME treat you'll never ever ever forget.

I introduce you... the BANANA SPLIT CUPCAKES!

Yes. It's real and you can make it yourself!

I honestly can't remember the last time I ate an actual banana split sundae. But as long as I have these cupcakes, I'm good for the rest of my life.

INGREDIENTS

Cupcake:

- 175g plain flour

- 1 cup canola oil

- 2 cups sugar

- 1/2 cup milk

- 1/2 baking soda

- 2 tspns vanilla extract

- 3/4 tspn baking powder

- pinch of salt

- 2 eggs

Topping:

- ready made vanilla buttercream

- ready made chocolate buttercream

- coloured sprinkles

- chocolate syrup

- some bananas

- toothpicks

Tools:

- piping bag with any tip

- 12-14 cupcake cases (or cupcake liners)

Baking Time:

- 175 degrees (conventional) or 180 degrees (fan forced)

- 20 - 25 minutes

Don't forget to watch my video! Made it easy for ya'll!

Subscribe to my channel!

ysabel

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I really have a thing for S'mores. Ever since I was little, I'd always sneak out and try to get some marshmallows and roast it on our stove. I just love the smell, the crisp burnt edges, the flavour, the texture.. everything! It was love at first sight, I tell you. It was my childhood, and I would secretly do this while my parents were away, they'd stop me if they knew.

Recently, S'mores have been suddenly blowing up everywhere! It's as if people have just discovered it all over again and it's crazy! But I'm seriously loving it! I could look at my feed full of S'mores all day and wouldn't complain. Gimme some S'more lovin!!!

So without further adieu, here is the recipe for my S'mores Cupcakes!

INGREDIENTS

Cupcake:

- 95g plain flour

- 1/2 cup cocoa powder

- 1/2 cup caster sugar

- 1/2 cup brown sugar

- 1 cup crushed graham crackers

- 2 eggs

- 1/3 cup canola oil

- 1/2 cup milk (or buttermilk)

- 1/2 tspn baking soda

- 3/4 tspn baking powder

- pinch of salt

- 2 tspns vanilla extract

Topping:

- 12-14 blocks of chocolate

- marshmallows

- graham crackers

Tools:

- cupcake cases

- blow torch (or open stove fire or oven)

Baking Time:

- 175 degrees (conventional)

- 25 - 30 minutes

Don't forget to watch my tutorial above! I made it easy for ya ;)

ysabel

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Baking a good ol' Rainbow Cake was never really in my baking list. I thought it was too overrated, too common and too easy. Who needs to know how to bake a Rainbow Cake anyway? It's all common sense: divide all batters, colour each mix, place it in the oven, then stack them on top of each other. Tada! A Rainbow Cake! Easy.

Unfortunately, I was wrong. Waaay too confident, I thought. My abilities were defeated by this cake I once thought was an 'easy peasy don't need to read no recipe coz I ain't no amateur, I'm a pro' cake.

My first attempt at baking this lovely colourful cake didn't turn out how I wanted it to be. First of all, it's because I didn't use an accurate recipe, therefore, the layers got too crumby and dry. So I had to lift it up as gently as possible (I had to hold my breath!) then place it carefully on top of each other. The cakes were literally crumbling and falling apart as I was just beginning to slide my palette knife under it. It was a total mess. Pretty colourful cake crumbs everywhere!

I didn't want to bake another batch, layering the cakes were already too stressful and tiring. It was like trying to build a sand castle without any water in it (ok, I'm exaggerating). Since I didn't want to waste a couple more cups of flour anymore, I decided to just deal with these awfully crumby cakes. It's better than nothing.

Buttercream + Crumby cake = RIP cake..

Now what I've learnt: you need to be patient when it comes to butter-creaming/smoothing your cake.
I got too excited with all these buttercream I had, knowing and hoping it could save my cake's life. How can it save a crumby cake you ask? By covering up all flaws and imperfections (those bubbles and tiny holes that you want to get rid off on the side - like make up). At least that was what I thought.

So I grabbed my palette knife and butter-creamed away!
It didn't go too bad. Although, if your cake is really crumby, try to spread the buttercream lightly and make sure it's at room temperature, because trying to work with a frozen buttercream can make the cake crumble even more!

After your first layer of buttercream, place it in the freezer for about an hour. Once the cake is frozen, you will see that the buttercream got thicker, and whiter - more chance of having a clean and smoother texture when applying the second layer.

(Third Rainbow Cake attempt. Not bad?)

The idea of placing Melted Ice Cream on cakes was inspired by Katherine Sabbath's gorgeous cakes. So I gave it a go!

Just so you know, the ice cream isn't an actual ice cream melting. It's made up of cake crumbs (yes, I wouldn't let my cake crumbs go to waste!), royal icing and wafer cones! I can easily say that this is the best part of it all! I love cake decorating!

All you need to remember before baking this is:

- to choose a quality type recipe (best recipe down below!)

- don't underestimate the Rainbow Cake

- don't act like a pro

- always be patient

- don't rush and assume things

But hey, in the end, it's still all worth it..

Coz you get to eat it!

Remember, no one's judging you.

Have fun!

ysabel ;)

INGREDIENTS

Cake:

- 350g self-raising flour

- 350ml canola oil

- 350g caster sugar

- 1 tbsp vanilla extract

- 40ml milk

- chosen food colouring

Topping:

- chosen food colouring

- ready made buttercream

- ready made royal icing

- 2 cones

Tools:

- (5) 7 inch cake pans

- cake leveler or serrated knife

- cake board

- palette knife

- cake turntable

Baking Time:

175 degress - conventional

25 - 30 minutes

(always keep an eye out!)

Make sure to watch my tutorial!

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