Wednesday 31 October 2018

Baking Post N0.27- Happy Third Anniversary, y'all!!

Hello boys and girls and welcome back to another post!!

As mentioned in the title, today's post is in honour of the three year anniversary BakingBoutique has sustained on Blogger.

How did it all began?

BakingBoutique was initiated through the works of Blogger and a passion for baking I wanted to share. At first, I wasn't expecting the amount of attenion I receive today which, for your information  I am very much grateful for and now when I post, I feel honoured to bring you all another recipe because you all really apperciate it too!

How is the third year different to the other two?

When I hit one year of blogging, it felt surreal, as if time had never passed. By one year, I felt like I had grown and evolved so much but knew there was more to come. Once BakingBoutique reached two years 1. I realised just exactly how bad I was at baking and taking photos 2. That I reached a milestone and despite my downfalls and slight infrequency of posts, I made it in the ed. But now that I've reached a third year, I feel like I'm on cloud nine but also feel very nervous. I'm really happy that now my journey through baking has been documented and evolved over the course of three years. I like to think I've done more than I imagined I could. But at the same time, I'm quite apprehensive on what's to come, on whether I'll be able to carry on with my journey through cooking and my journey through blogging. Will I lose some of you on this continuous journey and how much more of you will join. There's also a lot of doubts and worries in my mind(perhaps it's due to me being in a weird mindset over the past month). 

What can we expect next?

Well obviously Christmas is very much on it's way and I also have other posts planned, hopefully I'll be able to produce them before 2018 comes to an end.

Are you still planning any collaborations?

At this very minute, no. But yes, definitely for the future. I definitely would like to feature someone else's writing and baking on this blog sometime soon, while I still have any bit of time left.

Without further ado, below is a compilation of all the 

Saturday 27 October 2018

Recipe Post N0.26- Fig and Raspberry Crumble Cake

Hello my lovely boys and girls!

Today I'm back with yet another baking post after almost a month long break. I think it's safe to say I am more settled into the intense workload. As far as you need to know, I have another post prepared for you, during THE WEEK, in honour of BakingBoutique's up and coming third birthday which I honestly can't wait for. πŸ˜πŸ˜„

To concoct this very Autumn-y cake, you'll need:

100g of butter, softened

150g of golden caster sugar

2 large eggs, lightly beaten

125g of plain flour

75g of ground almonds

1 tsp of baking powder

100g of natural yoghurt 

7 large figs

175g of raspberries

30g of flaked almonds

For the crumble topping:

50g of flour

25g of cold butter, cut into cubes

35g of soft,light brown sugar


First and foremost, pre-heat the oven to 180℃/160
 fan/ Gas Mark 4. With this, grease and line the base for a 20cm springy cake tin.

To make the crumble topping, rub the flour and butter together with your fingertips until the mixture is crumbly. Stir in the sugar.

As for the cake, cream together the butter and sugar until pale and fluffy. Next add in the egg, a little at a time, beating well after each addition.

Subsequently, beat in the vanilla extract. Sift in the flour and incorporate the almonds and baking powder.

Fold in 1 large tbsp of the flour into the mixture,prior to adding the rest, and alternate this with the yoghurt.

After this, snip off the fig stalks and halve four of them, chopping the rest. Stir in the chopped figs and approximately 1/3 of the raspberries into the batter.

Then, scrape this into the prepared tin. Lay the halved figs on top and sprinkle with the remaining of the raspberries. Scatter the crumble on top,following the rest of the raspberries,then the flaked almonds.

Bake this in the oven for 1hr and 15 minutes or until a skewer inserted comes out clean. 

Leave the cake in the tin for around 15 minutes and then run a palette knife around the outside of the cake.

Slide the cake onto a serving plate and volia!


Before you go...

10 easy lunch recipes
Here is a recipe post I made last year that is in relation to today's post: Berry Crumble Cake 

You can tell just how bad I was at baking then🀦🏾‍♀️

YouTuber of the month: Roxsaurrus

Song of the month: Post Malone- Better Now

Quote of the month:

Meghan Markle's pregant!!!!πŸ˜πŸ˜ƒπŸ’ž

Click the social icons to follow me on all my social platforms:

This is seriously needed in my life...πŸ˜“ Guide to ace every single exam, effortlessly
That's not all from me, I'm afraid to say, don't forget to tune back in during the week for my exclusive three year anniversary post.

See you there!


#sweetreats xx