The key to perfect buttercream is the quality of the butter.

I use Carrefour unsalted butter, which has 82 % fat (high-fat content), this is very important for a good buttercream.

The next thing is to get the butter in the right softness. Ideally, you leave your butter out in a cosy room, or if it is an emergency situation you can soften the butter in the microwave, with 10sec period, turning the butter until is squeezable.

Your butter should be soft enough to squeeze, but its shape as well.

If your butter is too soft, leave it in the fridge for a few minutes.

Once your butter is perfectly soft, it is time to whip your buttercream.

Ingredients

  • 250g unsalted butter, soft
  • 250 – 300g icing sugar, sifted
  • 3-4 tbsp whole milk/milk infusion/juice/other liquid
  • few drops of vanilla extract

Method

  1. Beat the butter for 5 min
  2. It will be different in colour and volume
  3. Siff the icing sugar
  4. Add to the whipped butter
  5. Do it in 2 stages
  6. Start on low speed until its combined
  7. Beat for 3-5 minutes
  8. Add vanilla extract to the milk
  9. Add the liquid in a bit by bit
  10. Beat for 4 minutes
  11. It should be spreadable, smooth and silky and hold its shape while piping

Perfect Buttercream

cake, cupcakes, Sweets - Desserts, Uncategorized

Lemon Curd Recipe

cake, cupcakes, jams, Sweets - Desserts, Uncategorized, vegan

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This recipe is one of my favourites, especially for cake fillings and buttercreams.

Lemon curd can be used for pies, squares, cakes or to give any dessert a zesty and tangy twist.

Ingredients

  • lemon zest of 3 lemons
  • 3 Tbsp cornstarch
  • 1/4 cup water
  • lemon juice of 5 lemons
  •  1 cup granulated sugar
  • 1/4 cup coconut milk
  • 5 Tbsp coconut oil

Instructions

  1. Mix the cornstarch with the milk, water, sugar, zest and lemon juice in a pot.
  2. Combine until smooth.
  3. Cook the mixture on medium heat, keep stirring until it becomes a thick jam.
  4. Turn off the heat, and add the coconut oil

 

 

Christmas sprinkle cupcakes!

cake, cupcakes, Sweets - Desserts

Do you feel the holiday spirit?? Well here in snowy Belgium we do. It makes me wanna bake all day. The warmth of my oven is like a warm hug. Every other week I supply cupcakes to our local vegetarian Restaurant. And these cute cupcakes were one of them.

My Christmas sprinkle cupcakes : vanilla chocolate chip cupcakes with vanilla buttercream. The Christmas trees, are just something cute I found in my favorite Action store.

Vanilla Chocolate chip Cupcake Recipe

approx.18 cupcakes

  • 1 cup sugar
  • 1 1/2 cup flour
  • 1/3 cup oil
  • 1/2 cup chocolate chips
  • 20gr baking powder
  • 1 cup milk
  • 1 tbsp Vanilla aroma (not essence)

Mix them all and scoop them out ( Tip: use an ice cream scoop to get equal portions). Bake at 170 degrees celcius for approx. 20/25 min ( Tip:  Just stick a toothpick into the center of your cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cupcake is done)

Vanilla Buttercream Recipe

Enough for 18 cupcakes

  • 250gr Butter (room temperature)
  • 250gr powdered sugar
  • 1 tbsp Cream
  • 1 tsp Vanilla aroma

Beat the butter first on high. After add the icing sugar bit by bit. Add the remaining ingredients, until u get a smooth mixture.

After piping the buttercream I have dipped the top with sprinkles in a bowl ( easy and mess-free)

Happy Holidays!

Don’t forget to comment if you have tried our recipe!

 

 

 

Ferrero Rocher Cake

cake

 

 

Here it is!

The long-awaited task on my to-do list. I wanted to make a Ferrero rocher cake for a long while.

I made a small 18cm, 3 layered chocolate cake, with chocolate buttercream and covered the cake with bresilienne nuts. Topped the cake with of course Ferrero rocher’s, raspberries and blackberries.

Cake

Ingredients

  • 1/2 cup pure cacao powder
  • 1 1/2 cup  flour
  • 1 cup sugar
  • 1/3 cup olive oil
  • 20 gram baking powder
  • 1  1/3 cup milk

Method

  1. Mix the dry ingredients separately from the wet
  2. Now mix together, the batter should be a bit lumpy, do not overmix
  3. Divide this mixture 3 times in a 18  cm oven tin .
  4. Bake for approx. 20min on 170 degrees celcius
  5. Let it totally cool down

Chocolate Frosting

Ingredients:

  • 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
  • 600gr  Chocolate (bars or chips)
  • 2 tbsp Coconut Oil

Method:

  1. Cook the coconut milk until boil
  2. Chop the chocolate bar and place it in a microwave-safe bowl
  3. Turn off the heat and add the coconut oil, and mix well
  4. Pour the hot coconut milk over the chocolate
  5. Let it set 2 min
  6. Start whisking until you get a smooth shiny chocolate cream
  7. You can pour this hot mixture in your pie or tart base
  8. For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
  9. If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
  10. Left-overs? you can store it up to a week in the fridge
  11. Cover the cake with the frosting, Ferrero rocher, nuts and fruits