Baking Post N0.4- Plans for 2019 + Photos of Carrot Cake Bread

Bonjour à tous!

First of all, I believe this blog is way overdue a good sit down and chitchat on the current position of BakingBoutique and where I would like to go with this blog this year, alongside upcoming projects, fresh intentions and explanations. So grab yourself a hot drink, curl up with a blanket and keep reading!😊

Currently, BakingBoutique's been both evolving and thriving in many positive ways in terms of progressing with baking technique as well as knowledge. In addition to this, the constantly changing target audience has finally been narrowed down to a good 40 or so more of you which means I can easily tailor my posts around my audience. Despite all the positive aspects of BakingBoutique, there are elements to the expansion and dedication which has been lacking, in comparison to other years on this blog and needs to be thoroughly focused on. 

 I understand the reasons for the need of such elements is due to the "lack of a plan" and organisation of this blog. I believe in terms of passion and determination to post regularly, I have improved drastically and I've become more willing to commit to this blog in order to get the best out of it. After all, the effort you put in, eventually pays off in the end, which is what I'd like to eventually say when I look back on this blog in the posts to come.😊 Although, it's no longer a new year, I've decided to make three new year resolutions which I hope to consistently stick by throughout 2019:

1. Bake at least twice a month and post at least every other week( this means that not every post is necessarily a recipe but just a blog post about baking, or technique or a q&a or award nomination). I know some may be frustrated that I'm cutting down on the amount of time I'm uploading recipe posts with pcitures. Nevertheless, this system of uploading is more catered and realistic to me in particular. Without intentionally trying to sound cocky and egoistic, I've been baking fairly regularly for 3 and more years. With all this experience, I've developed a strong baking technique and practise which means I don't need to bake as regularly and instead can start to share my tips and knowledge with so you too can become a good baker.

2. Participate in more opportunities- for the past three years of blogging, I've been in this community ALONE. No collaborations. No sponsors. No events. No new opportunities. And as much as I've loved my blogging experience before, I want to venture and take new paths, go on different journeys,  and furtherly extend my blogging network and following. This includes collaborating with people, even if it means I have to reach out first and putting BakingBoutique out there more. I'll also go about doing this by creating more socials for this blog such as instagram, twitter and other social media sites. 

3. Undertake things on this blog which satisfies me- this is not me trying to be selfish. But instead, it means that now I have a narrower, and better idea of what my target audience is, I don't have to broaden my content to suit everyone except to suit the people who I WANT it to suit; and that includes me😁


All of these new year resolutions are goals I like to think of as realistic to space of time I have for this blog and the type of audience I present to. 😊 But despite on my goals for this blog, my ideas are not closed-minded, I'm very much open to fresh, good suggestions from all of you so feel free to drop me a line in the comments below on what changes or elements you'd like to see from this blog.😊 But with my year in education becoming increasingly intensive, your suggestions have to be adaptable to my time scheme, so keep that it mind.

Well enough is enough, here I bring you my pictures of my carrot cake bread:

 

 

 

Before you go...

To find out how to make this healthy carrot cake bread, click the link for the recipe→→

Recipe Post 2019 N0.3- Carrot Cake Bread

Happy Chinese New Year everyone!!

Song of the month: Ariana Grande 7 Rings

Let me know in the comments bar below what you would like to see next:

Charity of the month: Oxfam

This charity in particular help to fight global poverty and save the lives of millions of innocent, starved people. 



Ok that's it from me! Hope you enjoyed this little chitchat post and I'll see you soon.😊

#sweetreats xx

Recipe Post No.24- Welcome Autumn 2018💘💗💢🍃🍂🍁

Feliz otoño todos(Happy Autumn Everyone😁😂😂😃😃)!!!

Although the Autumn Equinox hasn't officially passed, the weather and atmosphere seems very much like Autumn itself.

I hope you all have had a lovely summer holiday and enjoyed what some would say was a very hot summer.





This week's recipe, in actual fact, is alike to a recipe I posted a while back ;Raspberry and Coconut Macaroon Tarts. As it happens, the majority of you loved this recipe tremendously. Therefore, there's room for a pt.2(in cupcake form). 

* Plus, seeing this recipe on one of my favourite Youtuber's channel got me even more excited about making these set of cupcakes.

Without further ado, to make these delicious, definitely-not-autumnal cupcakes,you'll need:

429g of plain flour

265g of caster sugar

1/2 tsp of salt

3 tsp of baking powder

375ml of coconut milk

125ml of vegetable oil

125g of unsalted butter,softened

2 tbsp of Greek yoghurt

1 tsp of vanilla extract

2 large eggs

400g of frozen raspeberries

Dessicated coconut

300g of raspberry jam

For the buttercream, you'll require:

600g of icing sugar,sifted

300g of unsalted or salted butter,softened

3 tbsp of crushed,freeze-dried raspberries

1 tsp of raspberry essence

2 drops of pink food gel.

♫No I don't need introduction, follow my simple instruction♫:

As always, Pre-heat an oven to 160C/180C Fan/Gas Mark 3, lining a tin with cupcake cases.

In a bowl of preferably a free-standing mixer(although I'm ordering my own one soon), add in the flour, baking powder, caster sugar and salt. Mix this on a low speed, for a couple of minutes to help everything combine together. 

Eventually, add in the softened butter, allowing this to mix until it resembles a fine "sand-like" texture.

Next, add in the coconut milk, eggs, yoghurt,oil and vanilla extract in a large jug and mix for another 20 or so seconds.

Apply the wet ingredients into the bowl with dry ingredients in a slow and steady manner, until the dry ingredients are well combined. 

Scrape around the bowl, prior to mixing for another 20 seconds.

Dash in 1 tbsp of frozen or fresh raspberries at the bottom of each cupcake cases before filling each cupcake case with mixer 3/4 of the way.

Bake these raspberry cupcakes for 35-40 minutes, or until a  toothpick comes out clean. Allow them to cool down completely, on a cooling rack, prior to icing.

To prepare the lovely raspberry buttercream, beat the butter in the bowl for 3 minutes until lighter and fluffy in texture and colour. 

Subsequently, gradually add in the sifted icing sugar, beating until smooth. 

After this, add the freeze-dried raspberries, raspberry essence(if you can get hold of any, otherwise skip this) and pink food gel and mix until merged together. 

This step is very much optional- before icing, core out the centre of each cupcake before filling with raspberry jam(I personally would skip this step as it's a little too sickly).

Fit the icing into a piping bag as shown below and pipe the icing into a swirl. 

Top of with grated coconut and volia! 

Your own recreational masterpiece of the Raspberry and Coconut Macaroon Tarts(in a cupcake)

*note to self*

*shorten the name of the cupcake*

Snaps:

TO COME....


Before you go...

Song of the month:

Josh Groban-Granted

I met Malorie Blackman this weekend!!

Check out my last recipe here: BakingBoutique's Summer Special (read below)

YouTuber of the month(featured on here before)

Superwoman:

Quote of the month:

this is lowkey my goal for the week
and I hope it'll be urs
too😊

BAKING NEWS(Baking iis just as important as everything else) China wins IBA UIBC Bakers cup

Follow me on Snapchat?

Question of the day(QOTD): Dark,milk,white or NO chocolate? I wanna know from y'all so let me know in the comments below.

Charity of the month: Peace One  Day

That's it from me! See you in the next one!

#sweetreats xxx 😗😘

Recipe Post N0.9- Happy Mother's Day!!😍😁😀💗💗💘😘😉😄👩👩💖

First of, Happy Mother's Day!

Today's post in accolade of mothers, like-mothers, stepmothers, daughters, sisters, friends,cousins,aunties,grannies ANYONE who's takes the place of others but whose place cannot be taken (Anne, Sibohan and Jack). And yes, I understand, one day every year doesn't exactly define the aggregate of motherly care and compassion shown. However, since there IS a day in the calendar, specifically dedicated to all mothers(and motherly figures), I feel that gives me an excuse to bake something amazing! SO without further ado, I hope you enjoy and manage to make this recipe for someone who means the most to you.

In order to whip up this quick and easy cake, you'll require:

200g of glace cheeries

225g of self-raising flour

175g of softened butter

175g of caster sugar

1 lemon, finely grated zest, required

50g of ground almonds

3 large free-range eggs.

To decorate:

175g of icing sugar

1 lemon,juice only

15g of flaked almonds, preferably toasted

5 glace cherries, quartered.

Baking in the making:

First and foremost, pre-heat the oven to 180℃/350F/Gas Mark 4. Grease a 23cm bundt tin or and regular cake tin with butter.

Cut the cherries into quarters, setting aside five of the quartered cherries for decoration later. Put the rest of the quartered cherries into a sieve, rising under running water. Drain well, drying thoroughly on kitchen paper and tossing into two tablespoons of flour.

Beat all the remaining ingredients into a large bowl and beat well for two minutes, in order to mix thoroughly. Lightly fold in the cherries. Turn this into your prepared tin.

Bake in the preheated oven for 35-40 minutes until well risen, golden brown and skewer inserted into the centre comes out clean.

Allow to cool in the tin for 10 minutes before turning out and cooling onto a wire rack.

For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over toasted almonds and reserved cherries and voila!

Snapshots to come...


 Until the next time...


Happy International Women's Day!!








The hype about Makeup Revolution's £5 foundation stick is INSANE!!

Fast Base Foundation Sticks      Fast Base Foundation Sticks

Song of the month:

Tory Lanez Real Thing ft Future

For the video of today's recipe,click here:

Iced Coffee Recipe(better than dem ones you buy in Starbucks😝)

Charity of the month:

The Fawcett Society( a charity who fights for gender equality)

Quote of the month:

Last post here! 

Baking Post N0.8- INTRODUCING...POLLS!!😀😁😂😊😊✌😉😆😅

As stated before, I hope all your mothers and like-mothers, and stepmothers and grandmothers, and close relatives have a wonderful Mother's Day and I'll see you in the next one!

#sweetreats xx

Recipe Post 2017 N0.19-Pumpkin and Caramel Cake

Happy October! It is unbelievable how the first week of October has spun by- "October,baptise me with leaves! Swaddle me in corduroy and nurse me with split pea soup.October,tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!"-Rainbow Rowell 

As it's officially Autumn, I have a preference to baking a cake,blends our likes of this time of the year.

To concoct this tiered cake, you'll require;

150g of caster sugar

150g of unsalted butter

4 large eggs

150g of self-raising flour

1tsp of baking powder

1 tsp of "pumpkin pie spice"(to make this specific spice will be 
mentioned below)

2tbsp of milk

210g of pumpkin puree


For the spread (optional)

4 tbsp of dulce de leche from a jar

70g of pecans,roughly chopped

For the filling:

225g full-fat cream cheese

125g of icing sugar

1tsp of "pumpkin pie spice"

½ x 425g of can pumpkin puree(to make your own pumpkin puree from scratch, seek recipe below)

440ml of double cream
                                                                                                           

How to make "pumpkin pie spice":
Combine ½ tsp of ground cinnamon,¼ tsp of ground ginger, ¼ tsp of nutmeg and a pinch of ground cloves.
                                                                                                           
How to conjure up your own pumpkin puree:

You merely need 1 whole pumpkin and water. First and foremost,slice the pumpkin into quarters,peel and further cut into chunks. *note: you may require assistance when cutting a whole pumpkin. 

Place your pumpkin chunks into a large saucepan,covering with water. Bring this to the boil. Cook this for 20 minutes, until the pumpkin is tender.

Drain well,allowing it to cool. Subsequently, puree the pumpkin either with a food processor or a potato masher. Once pureed, keep in a suitable container. Can be stored in a refrigerator for 3 days or in a freezer for 3-6 months.

NOW onto the actual method:
Firstly, preheat the oven to 180℃/160℃/Gas Mark 4. Grease and line the bases of TWO 23cm cake tins.

Beat together the caster sugar, butter until light and fluffy. Eventually, beat in the 4 large eggs. Mix the self-raising flour alongside the baking powder and "pumpkin pie spice".

Fold this into the cake batter. Mildly fold in the milk and the cooled pumpkin puree. Do this until well combined.


Dispute the mixture into your prepared cake tines. Bake the cakes for 22-25 minutes,when a skewer inserted in the centre comes out clean. Allow to cool.

Briefly, beat the cream cheese in a medium-sized bow,until fluffy. Add in the icing sugar, spice and remaining pumpkin puree.

Beat this until smooth. Be cautious of overbeating, or else the icing will grow runny. Separately, whip the cream, gently folding in the cream cheese mix.

At the point when the cakes are cooled, cut up each cake in half;at the end, you'll have four thin cakes. Position the bottom layer,by choice, onto a plate. Spread over 1 tbsp of dulce de leche,following a quarter of filling. Repeat this step untiil you have a grand tower of pumpkin,cake,caramel and cream. Garnish with pecans and auge(boom)!

Snapshots(to come).

The ACTUAL cake

Prior to this post ending:

As well as October being BakingBoutique's "Baketober",it's also Black History Month!

Song of the month: Paul Robeson- Ol' Man River

Cupcake of the month:

Chocolate and Raspberry Cupcakes

Erin Lanlard

Charity of the month:

Dazu - a charity in the London Borough of Enfield

For poem lovers

To prevent homework from piling...

TV show I'm watching(*NEW FEATURE*)

In all honesty, I've recently developed an amusement for online anime series(I thank Nigahiga for this).

Noragami→here is the first episode with English subtitles.

Let me know what you thought of this week's recipe here or in the comments section below!

Instagram account I've been loving: Bryson Tiller

Check out last week's post here→Recipe Post 2017 No.18

 

That's it from me! Adiós!