Orange Poppyseed Cake It was my good friend Katie’s birthday and I just happened to have the day off of work so what did I do? Made a cake clearly. Everyone should have cake on their birthday. The original recipe can be found here: Bam! I had to do some converting because I don’t know how to measure in grams. Thank you google! cake ¼ cup black poppy seeds ¾ cup full cream milk 200 grams unsalted butter, softened 1 orange rind, zested with a microplane ½ tsp vanilla bean paste ½ cup orange juice ¾ cup caster sugar 3 eggs 2 cups of plain flour 1 ½ tsp baking powder icing 250 grams cream cheese, softened ¼ cup unsalted butter, softened ½ tsp vanilla bean paste 1½ - 2 cups of soft icing sugar, sifted   (taste for sweetness) 1 tbs orange rind Preheat oven to 160°C. Pre-prepare a 20cm round, lined cake tin. Put the poppy seeds & milk into a jug, stir, then set aside on your workbench to start on the other ingredients. Place the butter, orange rind, vanilla paste & sugar into a bowl, then beat with an electric mixer/beaters until light, creamy & pale in colour. Add eggs, one by one, mixing between each one. Add sifted flour & baking powder, milk poppy seed mixture, orange juice, & mix until ingredients are just combined. Pour into prepared cake tin & bake for 50-60 mins, or until cake tested with a skewer. Whilst the cake is cooling, prepare your cream cheese icing. Beat the cream cheese, butter & vanilla paste until smooth with electric mixer/beaters. Add icing sugar ½ cup at a time so you don’t end up with one big ‘poof’ of sugar in your kitchen. Finally, add orange rind. Combine.

Orange Poppyseed Cake

It was my good friend Katie’s birthday and I just happened to have the day off of work so what did I do? Made a cake clearly. Everyone should have cake on their birthday. The original recipe can be found here: Bam!

I had to do some converting because I don’t know how to measure in grams. Thank you google!

cake
¼ cup black poppy seeds
¾ cup full cream milk
200 grams unsalted butter, softened
1 orange rind, zested with a microplane
½ tsp vanilla bean paste
½ cup orange juice
¾ cup caster sugar
3 eggs
2 cups of plain flour
1 ½ tsp baking powder

icing
250 grams cream cheese, softened
¼ cup unsalted butter, softened
½ tsp vanilla bean paste
1½ - 2 cups of soft icing sugar, sifted
  (taste for sweetness)
1 tbs orange rind
Preheat oven to 160°C. Pre-prepare a 20cm round, lined cake tin. Put the poppy seeds & milk into a jug, stir, then set aside on your workbench to start on the other ingredients. Place the butter, orange rind, vanilla paste & sugar into a bowl, then beat with an electric mixer/beaters until light, creamy & pale in colour. Add eggs, one by one, mixing between each one. Add sifted flour & baking powder, milk poppy seed mixture, orange juice, & mix until ingredients are just combined. Pour into prepared cake tin & bake for 50-60 mins, or until cake tested with a skewer.
Whilst the cake is cooling, prepare your cream cheese icing. Beat the cream cheese, butter & vanilla paste until smooth with electric mixer/beaters. Add icing sugar ½ cup at a time so you don’t end up with one big ‘poof’ of sugar in your kitchen. Finally, add orange rind. Combine.
@2 months ago with 5 notes
#bake #baking #cake 
My first stacked cake! It was scary but worth it. I made this for my friend Katie who didn’t get a birthday cake on her actual birthday. This is not ok. I believe that cake (or desert) must be had on ones birthday. Its a day for YOU so let them eat cake! Original recipe located here: BAM! Cake: 3 cups flour 1 3/4 cups sugar 4 1/2 tsp baking powder 1/2 tsp of salt 3tbsp poppy seeds 2 sticks butter, softened zest of one large lemon 1 1/4 cups buttermilk 5 egg whites Syrup 1/3 cup water Juice of one lemon 1/4 cup sugar Frosting Zest of one lemon 8oz cream cheese, soften 2 sticks of butter softened 5 cups powdered sugar Oven 350. Butter and flour two 6x3 inch cake pans. Cake: combine flour, sugar, baking powder, salt and poppy seeds in a mixing bowl. Add butter, zest, and only one cup of buttermilk. Once throughly mixed, beat for 2 minutes. In a separate bowl, whisky the remaining buttermilk with whites. Slowly add this into your batter. Pour into pans and bake for 30 minutes (I have an old oven so I ended up baking it for 40 because it just wasn’t setting! ugh) Syrup: While cakes are cooling, mix everything into a saucepan and bring to a boil. Keep it boiling and slowly refuse the heat so the syrup is thicker and reduced in volume. While the cakes are warm, brush with the hot syrup and then let cool completely. Frosting: Combine everything in a food processor and pulse until combined.** ** ok, so here is where it got tricky for me. I don’t own a food pro. So in my head I decided that a blender will just have to work. Ehhhhh not so much. I ended up melting a half of stick of butter so everything would actually mix within the blender. I poured our the frosting into a bowl where I let cool and harden. As I was frosting my cake, I did one layer then threw the bowl and the cake bake into the fridge to cool and harden again. then repeated, getting the layers in without getting cake bits in the frosting. I’m not the best at frosting cakes if I want to get the smooth look. I’m better with piping tools, but I’m learning!

My first stacked cake! It was scary but worth it. I made this for my friend Katie who didn’t get a birthday cake on her actual birthday. This is not ok. I believe that cake (or desert) must be had on ones birthday. Its a day for YOU so let them eat cake!

Original recipe located here: BAM!

Cake:

3 cups flour

1 3/4 cups sugar

4 1/2 tsp baking powder

1/2 tsp of salt

3tbsp poppy seeds

2 sticks butter, softened

zest of one large lemon

1 1/4 cups buttermilk

5 egg whites

Syrup

1/3 cup water

Juice of one lemon

1/4 cup sugar

Frosting

Zest of one lemon

8oz cream cheese, soften

2 sticks of butter softened

5 cups powdered sugar

Oven 350. Butter and flour two 6x3 inch cake pans.

Cake: combine flour, sugar, baking powder, salt and poppy seeds in a mixing bowl. Add butter, zest, and only one cup of buttermilk. Once throughly mixed, beat for 2 minutes. In a separate bowl, whisky the remaining buttermilk with whites. Slowly add this into your batter. Pour into pans and bake for 30 minutes (I have an old oven so I ended up baking it for 40 because it just wasn’t setting! ugh)

Syrup: While cakes are cooling, mix everything into a saucepan and bring to a boil. Keep it boiling and slowly refuse the heat so the syrup is thicker and reduced in volume. While the cakes are warm, brush with the hot syrup and then let cool completely.

Frosting: Combine everything in a food processor and pulse until combined.**

** ok, so here is where it got tricky for me. I don’t own a food pro. So in my head I decided that a blender will just have to work. Ehhhhh not so much. I ended up melting a half of stick of butter so everything would actually mix within the blender. I poured our the frosting into a bowl where I let cool and harden. As I was frosting my cake, I did one layer then threw the bowl and the cake bake into the fridge to cool and harden again. then repeated, getting the layers in without getting cake bits in the frosting. I’m not the best at frosting cakes if I want to get the smooth look. I’m better with piping tools, but I’m learning!

@10 months ago with 2 notes
#cake #baking #bake #lemon #poppyseed 
Happy Birthday/Going away cake to my dear friend Molly. Here is my not so pretty blackberry cheesecake. Although the look of her isn’t dropdead gorgeous, the taste is. Light, cool and full of berries. Perfect for a hot summer birthday. Original recipe found here: Bam! 3 tablespoons butter, softened 1 cup sour cream 1 cup graham cracker crumbs 1/4 cup all-purpose flour 2 pounds cream cheese 1 tablespoon vanilla extract 1 1/2 cups sugar 1 1/2 pints blackberries 3/4 cup milk Zest and juice of 1 lemon 4 eggs 1 Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan*. 2 In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls. 3 In a  blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well. 4 Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve. *so they say, I was unable to spread the crumbs that thin. I think next time I’m going to make it a cup and a half

Happy Birthday/Going away cake to my dear friend Molly.

Here is my not so pretty blackberry cheesecake. Although the look of her isn’t dropdead gorgeous, the taste is. Light, cool and full of berries. Perfect for a hot summer birthday. Original recipe found here: Bam!

3 tablespoons butter, softened

1 cup sour cream

1 cup graham cracker crumbs

1/4 cup all-purpose flour

2 pounds cream cheese

1 tablespoon vanilla extract

1 1/2 cups sugar

1 1/2 pints blackberries

3/4 cup milk

Zest and juice of 1 lemon

4 eggs

1

Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan*.

2

In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.

3

In a  blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.

4

Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.

*so they say, I was unable to spread the crumbs that thin. I think next time I’m going to make it a cup and a half

@9 months ago with 2 notes
#cake #cheesecake #bake #baking 
A very merry unbirthday to me! I don’t care how old you are, there is something about funfetti that holds a special place in our heart. Can someone really hate sprinkles? No! Or at least I want to say its nearly impossible. I felt like a sort of ‘cheated’ when making these cookies because it wasn’t from scratch but I melted the butter and added the egg… so meh. It counts. Here is the original recipe: bam! box Betty Crocker® SuperMoist® yellow cake mix 1/4  rainbow mix candy sprinkles 1/2 cup butter, melted 1 tablespoon milk 1 egg Heat oven to 350°F. In large bowl, stir cake mix, rainbow candy sprinkles, butter, milk and egg until soft batter forms. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet. Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely. If you are a sucker for cake batter then you are going to love these!

A very merry unbirthday to me! I don’t care how old you are, there is something about funfetti that holds a special place in our heart. Can someone really hate sprinkles? No! Or at least I want to say its nearly impossible. I felt like a sort of ‘cheated’ when making these cookies because it wasn’t from scratch but I melted the butter and added the egg… so meh. It counts. Here is the original recipe: bam!

box Betty Crocker® SuperMoist® yellow cake mix

1/4

 rainbow mix candy sprinkles

1/2

cup butter, melted

1

tablespoon milk

1

egg

Heat oven to 350°F. In large bowl, stir cake mix, rainbow candy sprinkles, butter, milk and egg until soft batter forms. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet.

Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely. If you are a sucker for cake batter then you are going to love these!

@1 year ago with 1 note
#bake #baking #cake #cake batter #cookies 
Orange Poppyseed Cake It was my good friend Katie’s birthday and I just happened to have the day off of work so what did I do? Made a cake clearly. Everyone should have cake on their birthday. The original recipe can be found here: Bam! I had to do some converting because I don’t know how to measure in grams. Thank you google! cake ¼ cup black poppy seeds ¾ cup full cream milk 200 grams unsalted butter, softened 1 orange rind, zested with a microplane ½ tsp vanilla bean paste ½ cup orange juice ¾ cup caster sugar 3 eggs 2 cups of plain flour 1 ½ tsp baking powder icing 250 grams cream cheese, softened ¼ cup unsalted butter, softened ½ tsp vanilla bean paste 1½ - 2 cups of soft icing sugar, sifted   (taste for sweetness) 1 tbs orange rind Preheat oven to 160°C. Pre-prepare a 20cm round, lined cake tin. Put the poppy seeds & milk into a jug, stir, then set aside on your workbench to start on the other ingredients. Place the butter, orange rind, vanilla paste & sugar into a bowl, then beat with an electric mixer/beaters until light, creamy & pale in colour. Add eggs, one by one, mixing between each one. Add sifted flour & baking powder, milk poppy seed mixture, orange juice, & mix until ingredients are just combined. Pour into prepared cake tin & bake for 50-60 mins, or until cake tested with a skewer. Whilst the cake is cooling, prepare your cream cheese icing. Beat the cream cheese, butter & vanilla paste until smooth with electric mixer/beaters. Add icing sugar ½ cup at a time so you don’t end up with one big ‘poof’ of sugar in your kitchen. Finally, add orange rind. Combine.
2 months ago
#bake #baking #cake 
Happy Birthday/Going away cake to my dear friend Molly. Here is my not so pretty blackberry cheesecake. Although the look of her isn’t dropdead gorgeous, the taste is. Light, cool and full of berries. Perfect for a hot summer birthday. Original recipe found here: Bam! 3 tablespoons butter, softened 1 cup sour cream 1 cup graham cracker crumbs 1/4 cup all-purpose flour 2 pounds cream cheese 1 tablespoon vanilla extract 1 1/2 cups sugar 1 1/2 pints blackberries 3/4 cup milk Zest and juice of 1 lemon 4 eggs 1 Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan*. 2 In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls. 3 In a  blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well. 4 Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve. *so they say, I was unable to spread the crumbs that thin. I think next time I’m going to make it a cup and a half
9 months ago
#cake #cheesecake #bake #baking 
My first stacked cake! It was scary but worth it. I made this for my friend Katie who didn’t get a birthday cake on her actual birthday. This is not ok. I believe that cake (or desert) must be had on ones birthday. Its a day for YOU so let them eat cake! Original recipe located here: BAM! Cake: 3 cups flour 1 3/4 cups sugar 4 1/2 tsp baking powder 1/2 tsp of salt 3tbsp poppy seeds 2 sticks butter, softened zest of one large lemon 1 1/4 cups buttermilk 5 egg whites Syrup 1/3 cup water Juice of one lemon 1/4 cup sugar Frosting Zest of one lemon 8oz cream cheese, soften 2 sticks of butter softened 5 cups powdered sugar Oven 350. Butter and flour two 6x3 inch cake pans. Cake: combine flour, sugar, baking powder, salt and poppy seeds in a mixing bowl. Add butter, zest, and only one cup of buttermilk. Once throughly mixed, beat for 2 minutes. In a separate bowl, whisky the remaining buttermilk with whites. Slowly add this into your batter. Pour into pans and bake for 30 minutes (I have an old oven so I ended up baking it for 40 because it just wasn’t setting! ugh) Syrup: While cakes are cooling, mix everything into a saucepan and bring to a boil. Keep it boiling and slowly refuse the heat so the syrup is thicker and reduced in volume. While the cakes are warm, brush with the hot syrup and then let cool completely. Frosting: Combine everything in a food processor and pulse until combined.** ** ok, so here is where it got tricky for me. I don’t own a food pro. So in my head I decided that a blender will just have to work. Ehhhhh not so much. I ended up melting a half of stick of butter so everything would actually mix within the blender. I poured our the frosting into a bowl where I let cool and harden. As I was frosting my cake, I did one layer then threw the bowl and the cake bake into the fridge to cool and harden again. then repeated, getting the layers in without getting cake bits in the frosting. I’m not the best at frosting cakes if I want to get the smooth look. I’m better with piping tools, but I’m learning!
10 months ago
#cake #baking #bake #lemon #poppyseed 
A very merry unbirthday to me! I don’t care how old you are, there is something about funfetti that holds a special place in our heart. Can someone really hate sprinkles? No! Or at least I want to say its nearly impossible. I felt like a sort of ‘cheated’ when making these cookies because it wasn’t from scratch but I melted the butter and added the egg… so meh. It counts. Here is the original recipe: bam! box Betty Crocker® SuperMoist® yellow cake mix 1/4  rainbow mix candy sprinkles 1/2 cup butter, melted 1 tablespoon milk 1 egg Heat oven to 350°F. In large bowl, stir cake mix, rainbow candy sprinkles, butter, milk and egg until soft batter forms. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet. Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely. If you are a sucker for cake batter then you are going to love these!
1 year ago
#bake #baking #cake #cake batter #cookies