Today's treat is one of my all time favourites; Carrot cake with cream-cheese frosting.
It's also a cake that i want to dedicate to my cousin, Dana Badran, another food fanatic in the family.
I know she loves all things baby-size, and all things cheesy - so this baby carrot cake, with cream cheese frosting goes out to you!
It also goes out to my Aunt on her special day - 5.9.2011 - Happy Birthday!
Tips, tricks, and mistakes to avoid making while baking and whipping up your frosting are all here!
Enjoy the photos!
It's also a cake that i want to dedicate to my cousin, Dana Badran, another food fanatic in the family.
I know she loves all things baby-size, and all things cheesy - so this baby carrot cake, with cream cheese frosting goes out to you!
It also goes out to my Aunt on her special day - 5.9.2011 - Happy Birthday!
Tips, tricks, and mistakes to avoid making while baking and whipping up your frosting are all here!
Enjoy the photos!
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| drop of colouring to dye a drop of fondant |
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| fondant at the ready! |
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| what's up doc? |
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| 2 large carrots |
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| i'll be making 2 cakes, the mini one is for us :) |
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| grated carrots |
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| brown sugar |
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| a good combination indeed! |
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| try to sneak some to taste! |
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| Tip: if you add sugar to anything, in this case shredded carrots, it allows them to leak out their natural juices (KEY for the carrot cake!) |
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| cream cheese |
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| I feel compelled to tell you all how amazing Lurpak is in providing absolutely every single possible size of butter blocks & sticks - this is their new baby 50g block of butter! too cute! (make sure its unsalted!) |
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| all in |
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| licking the cream cheese frosting off the fork is probably the best part - i'm sure most of you will agree! |
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| OXO - a great set of kitchen knives with rubber grips, perfect for everyday! |
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| confectionary sugar can't be left out! |
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| ALWAYS sift your sugar for an even composition! |
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| Vanilla essence |
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| still love the old school electric mixer! |
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| you put it all in and you shake it all about ♫ |
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| will thicken naturally with whisking |
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| let it chill in the fridge while you continue to work - never spread room temperature frosting on your cakes! |
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| flour with a bit of... can you guess? |
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| :) |
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| Foster Clark's powdered vanilla essence is just as good, but is used when you dont want to darken the colour of your mix, which the liquid vanilla essence does, (above). |
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| baking powder |
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| whipped eggs in cake mixer |
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| pinch of salt |
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| add it all to the cake mixer! |
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| sugar all gone :) p.s. i think i just posted this to show you all this new vintage kitchen cloth i discovered |
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| yum |
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| spray generously with non-stick |
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| add your handy dandy baking parchment |
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| Tadaa! |
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| we can whistle while we work, right? Nespresso is my soulmate! |
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| they couldn't find another place to relax! |
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| serrated knives are the most suitable for cutting the roof off your cakes, but remember only start to cut your cakes when they are completely cooled - give them about 2-3 hours |
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| nice + flat |
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| add your icing |
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| i like to make the centre filling quite thick, doesn't need to be perfect, keep it messy :) |
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| on you go! |
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| press down slightly |
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| cover lightly with cream-cheese frosting first, and start to add more as you go |
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| transfer onto your serving plate when doing the finishing touches |
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| sugar, spice and everything nice! |
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| sprinkle the sugar, cinnamon + walnut mix |
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| have some fun with decoration! |
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| :) |
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| moist & creamy, with the crunch of the walnuts! |
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| a special thanks to England for their tea! |
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| open wide! |
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| fork 3 won again! Enjoy everyone! :) |
sinfully delicious!
ReplyDeleteyou got it!
ReplyDeletespread the word so i can get more requests on here :)