BakingBoutique!: Love💗

Saturday, 30 June 2018

Baking Post N0.19- Photos of easy almond cake

Bonjour à tous!

Prior to the release of today's post, I was contemplating on whether to produce a separate post for the delayed cake photos or to simply upload them to the original recipe post.
Nevertheless, I opted to making another post as a result of being my last post in June 2018. Besides, I feel like jumping on here and conversing a little introduction.😊

Firstly, I'm very much aware on my inconsistency over this platforms over the past 2 or so months and I would like to take the opportunity to SINCERELY apologize for the jolts and crashes of inconsistency.

Over the past 2 months, I have been strenuously revising for critical, upcoming exams on top of outer-school activities aside from BakingBoutique. Although I tried my best to manage and
generally make the best of both worlds, it simply wasn't possible and unfortunately this blog received the worst end of it. Therefore, I'm awfully sorry.

One of the reasons why I chose to produce a new post altogether was to fabricate somewhat of a"fresh chapter". I got off to a good start and yes I faded slightly but as a new month arises, I have an opportunity to change that. SO without further ado, here are the photos of my easy almond cake which tasted deliciously almond-y!

Snapshots:

And volia!

Prior to the end of the post:

Song of the month: Kojo Funds - Check with Raye

Quote of the month:

I need to learn this!!

Check out the recipe to this cake here↓↓

Recipe Post N0.18- Easy Almond Cake(disclaimer to those with nut allergy)

Let me know in the comments below waht you'd like to see me do next↓↓

I'm going to cut this post short but I look forward to reading your responses and have a lovely week!😘💗💗❤

#sweetreats xxx

Wednesday, 14 February 2018

Recipe Post N0.6- Valentine's Special 2018😍→💘💗💖💋💑💏

To dish up a cupcake of endearment and closeness, you'll need:

175g of self-raising flour

140g of caster sugar

50g of desiccated coconut

140g of butter

½ tsp of vanilla extract

2 large eggs

4 tbsps of milk

140g of raspberries fresh/frozen

For the yummy buttercream:

280g of icing sugar

85g of softened butter

4 tbps of raspberry coulis

desiccated coconut to garnish

Method:

First and foremost, pre-heat the oven to 190℃/170℃/Gas Mark 5. Line a 12-hole cupcake tin.

Incorporate all the ingredients into a large bowl EXCEPT THE RASPBERRIES(it's in caps because it's important). Beat the other ingredients for 1-2 minutes until light and fluffy.

Once succeeded, gently fold in the raspberries. Divide the mix between the cases, placing into the oven to bake for 18-20 minutes are until golden brown and firm to touch.

To whip up the icing, beat the icing sugar, butter and raspberry coulis in order to create a light,fluffy consistency.

Pipe or preferably spoon on to the cooled cupcakes,sprinkling with coconut to finish. And volia! Let's keep our fingers crossed it comes out as delicious and beautiful as LOVE(see what I did there😉).

Loveshots!

*I decorated the cupcakes with tiny, edible red balls and desiccated coconut

Prior to this post ends...

You can find last year's Valentine's Special here!