Despite feeling utterly devastated last year, knowing that The Great British Bake Off is no longer broadcasted on BBC, I can’t help feeling excited to know that it is back on telly last night. Of course it is not the same without Queen Mary (Berry), but hey… change could be good. It did not work with Top Gear, but QI is doing okay without Mr. Fry.
The adverts, though… We could all do without them. But being a positive me, I think adverts time is the best time to count stitches.
Anyway… I warned my husband that with Bake Off on telly, it means there would be a massive amount of baked goods coming out of the kitchen. When I heard him grumping, I told him that if he did not like what I bake, he could always share with the colleagues. Apparently he was grumping because he knew he had to share with the colleagues.
He really is extra-possessive to his cakes.
So, I did some midnight baking. Not necessarily because of Bake Off, but because I couldn’t sleep. Last night was BAKING hot — heh heh… sorry, can’t help myself, and it was too uncomfortable to go to bed, or knitting — gasp.
This week signature dishes is fruity cake. Or cake with fruit. Uhm… not really understand the challenge yet, so I made my upside down apple caramel spiced cake. I mean… it’s cake with fruit, isn’t it?
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P.S. In the morning, only half of it is left in the kitchen.
Maybe I have to start learning how to use it.
Growing up in Indonesia I have been taught that not all food colouring is safe. Especially where I came from, the trading standard and the food safety regulation is not as strict as it is in the UK or other developed country. Indonesia was quite third world when I grew up, you see?
Maybe I have to unlearn that knowledge because in the UK food colouring is safe. And it might make my cupcake looks nicer.
Like these ones, for example.
I didn’t realise that blueberry’s natural colour in a cake doesn’t look appetising at all. Instead of looking purplish blue, it looks quite greyish — especially when the top gets slightly brown. Even my husband couldn’t help himself feeling the urge to laugh when I showed him how creepy looking it is. He mentioned “mold” but I decided I didn’t hear it at all.
And, one other thing… Maybe it is the way it reacts to different ingredients, but it didn’t turn either blue or grey when it is used in the butter cream. It was bright purple, almost pink even. Somehow it was pink-er than strawberry! Maybe someone could help me in this? This is pretty confusing.
It looks nice with rose pipe thingy, but I thought it was going to be blue. I guess I was wrong.
So yeah. If… If I had used food colouring, the cupcakes might have turned up with a better solid colour. The more blueberry-ey colour maybe. Anyway… what’s the colour of blueberry anyway?
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One of the things that keep me away from boredom stress is learning a new thing everyday. It is important for me to keep my brain working — being inquisitive, being adventurous. Or else, life is just… flat. And I don’t want it.
Not going to moan about how hard it is to get a job now. And not going to preach the importance of being positive either. I’d rather show you what I have been trying to do in the kitchen.
Two colours piping.
bit stingy with the buttercream there…
Youtube is a great place to learn. It is full of people who are not only willing to teach and share their expertise, they are also willing to teach you for free. So, I’ve been
wasting spending some time there and take notes and…
Since I don’t use food colouring, so the colour here is basically plain buttercream, and another one with chocolate or matcha — for the green one above. Not too bad isn’t it — for a beginner?
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Especially when I am experimenting with cakes.
I can feel that his love to me just quadrupled whenever he sees a dozen of cupcakes in the kitchen. Freshly baked cupcakes. Lucky for him, that I like baking more than I like eating them. As I said before, I do need to lose some pounds — and as we know already, cupcakes don’t help.
I have tried making green tea cupcakes before, but I didn’t decorate it with butter cream icing. Now, I do.
Yes, I am still learning how to use pipes. I thought, if I want to participate in The Great British Bake Off, I would have to be able to master piping and decorating cakes. For now though… It looks a bit messy, but seriously I have tried my best to make it vaguely attractive. Not that I need to do it to attract my husband attention.
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I don’t have sweet tooth, but my husband do. I think it is a great example of a mutual relationship between my husband and I. I like baking but couldn’t eat what I bake (or not too many of them), and my husband is just too happy to support my baking hobby. How wonderful is that?
So, I decided to bake chocolate cupcake. I have the ingredients ready, and the recipe from allrecipes.co.uk was incredibly easy to follow. The word “foolproof” from the maker of the recipe is quite telling.
I wasn’t sure about the batter though, because it looks really thick and doesn’t seem much. The recipe said it would make 24 cupcakes, but seriously… I had to scrape every last drop from the bowl to push 12. Maybe the original recipe owner was making mini cupcakes. I don’t know.
Other thing that I learn this time is: piping. I suck at it, and I am not ashamed to admit it. My lack of knowledge about nozzles didn’t help at all.
However, I tried. And I think on my last cupcake, I could make up something that barely resemble a piece of pipe work. Tada…
The verdict? Well it was soft, incredibly soft, and light. I am not sure whether it is supposed to be crumbly or spongy, but mine is quite crumbly. My husband loves it… obviously. The only thing that stopping him to eat more than two in a sitting is the icing — he found it quite rich. But seriously, what did he expect.
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