Brea

instead of writing the recipe in the caption thought i’d talk you through it😅 making a cake is like a 3 day process for me, so whenever i do film it you only ever see the last day when I’m assembling the cake. but here we are lol🤭 ~ingredients list on previous post✨ Notes: ~ chocolate cake recipe adapted from @Yeast Mode ✨ •it’s not obvious on film but i whitened the buttercream for the smaller vintage piping. I used “Ingenious Edibles Icing & Frosting Whitener” and omg i love this stuff, only just recently discovered it! #heartcake #chocolatecake #cakerecipe #bakingrecipes

heart cake for an 18th birthday💖 this was a double chocolate cake with choco cake layers filled with choco ganache, covered in swiss meringue buttercream. ~full recipe coming soon✨ #heartcake #chocolatecake #cake #cakerecipe #baking

ube canelés🪻next canelé flavour, maybe pandan? been wanting to make something that’s pandan flavour💚 ~recipe adapted from @Bruno Albouze’s original canelé recipe✨ Recipe— 1. MAKE CANELÉS. mix together sugar and flour. 2. In separate bowl, mix egg and yolks. 3. In saucepan, add milk and bring just to a boil. take off heat and add butter. 4. Add milk mixture to egg mixture. then add this to dry ingredients mixture. mix in ube extract, then rest batter overnight. 5. Next day, strain batter into jug and leave at room temp for 2hrs before baking. 6. Grease moulds with lots of butter and bake at 220°C (fan) for 10mins, then at 200°C for 40mins. let it cool. 7. MAKE GANACHE. heat double cream in microwave in 30secs burst until hot. cut chocolate into pieces, then pour in hot double cream. stir until well combined, and cool until piping consistency. 8. Top each canelé with the ganache and decorate with dried cornflower Enjoy✨ Notes: •i poured approx 65ml batter in each mould. #ubecanelé #ube #canele #baking #bakingrecipes

ube canelés💜 last week i left my canelés a bit too long in the oven, but this week i made sure i didn’t lol😆 was pretty happy with these canelés, the ube flavour is a little subtle but i always find it tricky getting the ube flavour to fully come through without using ube halaya. and i wasn’t brave enough to experiment with it as canelés are a bit temperamental anyways😅 ~full recipe coming soon✨ #ubecanelé #ube #canele #baking #bakingrecipes

gluten-free mini banana bread cookies💛making these cookies mini in size probably made me eat more cookies than i probs would’ve in one sitting, kept telling myself they’re “only small”🤭 ~ingredients list on previous post✨ Recipe— 1. Mix sugars and wet ingredients together. 2. In another bowl, combine dry ingredients (except choco and walnuts). 3. Combine wet and dry ingredients, and mix. 4. Add in chopped dark choco and walnuts. 5. Refrigerate cookie dough for 30mins. 6. Scoop cookie dough, place some more choco chunks on top, and freeze for 1hr . 7. Bake at 170°C (fan) for 10-12mins. 8. Sprinkle flaky sea salt while warm. Enjoy✨ Notes: •recipe from @Eat With Clarity✨ •i used very ripe bananas which had been frozen, and i just thawed it here. •for the GF flour i used @Freee Foods - Gluten Free plain white flour blended with xantham gum (ratio: ¼tsp per 120g GF flour). •i toasted the walnuts at 170°C for 7mins before chopping and adding to cookie dough. •used a small ice cream scoop, approx 4cm in diameter. •makes 20 mini cookies. #bananabreadcookies #cookies #minicookies #cookierecipe #baking

mini banana bread cookies🍌 could eat one in three bites… or two🤭 these mini cookies were so good, crunchy and chewy on the outside and softttt inside… and it’s gluten free! few weeks ago i tried to make GF cookies which completely flopped, so i literally sat in front of the oven watching these cookies bake hoping for the best! and these turned out so well😅 ~recipe from @Eat With Clarity✨ (will post the full recipe soon too) #bananabreadcookies #cookies #minicookies #cookierecipe #baking

hope you guys had a happy Christmas, and wishing you all the happiest New Year☺️✨ gonna be testing out gluten free baking more cos my mum’s trying out a gluten free diet due to health reasons. for Christmas i made this gluten free apple crumble cake🍏 the cake layer texture was on the crumbly side rather than spongy or soft, quite fitting for an apple crumble cake though lol. but it was delicious😌 ~recipe from “theglutenfreeaustrian.com”✨ Recipe— 1. MAKE CRUMBLE TOPPING. melt butter, and in another bowl combine dry ingredients. mix melted butter and dry ingredients until crumbly, and refrigerate. 2. MAKE APPLE FILLING. mix diced apples and cinnamon, and set aside. 3. MAKE CAKE LAYER. Mix together GF flour, almond flour, baking powder, baking soda and salt. 4. In stand mixer (or use electric whisk), beat butter, sugars and vanilla extract until light and fluffy. Then add eggs one at a time and beat well in between. 5. Add in dry ingredients and mix on low. 6. Then add in sour cream and mix. 7. Grease and line an 8inch pan. add cake batter and even out, then add apple filling and crumble topping. 8. Bake at 170°C (fan) for 1hr. * 9. Cool cake completely before removing from tin. ** Enjoy✨ Notes: *the original recipe used a 9inch pan and baked for 40-45mins. i used an 8inch and it took way longer than i expected for the cake to bake! **a spring form pan would’ve been better for this recipe but i don’t own one, so i left the cake overnight to completely cool before attempting to remove it. it came out fine! •for the GF flour i used @Freee Foods - Gluten Free plain white flour blended with xantham gum (ratio: ¼tsp per 120g GF flour). •use room temp ingredients. #applecrumblecake #glutenfreecake #cake #glutenfreebaking #glutenfreerecipe

always so flattered when i get asked to do a cake🤭 this was a lemon and elderflower cake filled with white choc ganache, covered in swiss meringue buttercream. cloud 9 theme for welcoming a little one into the world☁️🤍 also… heyyyy guys! sorry i’ve been pretty inactive for a month😅 me and my boyfriend recently moved in together, so it’s been a busy couple of weeks getting our little flat sorted🏡 it’s still a work in progress, but will be posting more baking stuff once we’re settled😌 used the oven for the first time yesterday👀… looking good so far lol🤞 Recipe— 1. MAKE ELDERFLOWER AND LEMON CAKE. In bowl, rub sugar and lemon zest together, then add butter and beat until light and fluffy. Then add eggs two at a time and beat well in between. 2. Add elderflower cordial and mix well. 3. Then add dry ingredients in two parts, mixing until just combined. 4. Split batter into 2x 8inch greased and lined circle tins. bake at 160°C (fan) for 45mins. Let it cool completely, then cut each in two to make 4 layers. 5. MAKE SWISS MERINGUE BUTTERCREAM. combine egg whites and sugar and put bowl over a ban-marie. Whisk regularly until sugar dissolves and mixture is thin. 6. Then remove from heat and using standmixer whisk on high speed until stiff peak forms. Then add in soft butter bit by bit, beating well in between. Then add vanilla and salt. Whisk until silky. 7. MAKE GANACHE. heat double cream in microwave in 30secs burst until hot. cut chocolate into pieces, then pour in hot double cream. stir until well combined. 8. MAKE ELDERFLOWER SIMPLE SYRUP. in pan, heat cordial and sugar until sugar dissolves. let it cool. 9. ASSEMBLE CAKE. within each layer, drizzle elderflower simple syrup, make a dam with buttercream, and fill with ganache. 10. Crumbcoat and place in fridge/freezer until set. then final coat, and chill again. 11. Spread another layer of buttercream to the bottom half of the cake to make the bottom design, and smoothen. (this took me a few attempts to get the “lines” i wanted🥲) 12. Then use circle nozzle to pipe edges. 13. Decorate with sugar paste clouds. Enjoy✨ Notes: •elderflower and lemon sponge recipe from “bakingmad.com”✨ (but can’t seem to find the recipe there anymore?) •swiss meringue buttercream recipe from @Sally’s Baking✨ •i used bottle green elderflower cordial. •can’t quite remember the circle nozzle i used but it was either 1A or R16L. •for the sugar paste clouds i used “Renshaw flower & modelling paste”, rolled it out to 3mm thickness and used cloud cutters. for the clouds that went around the cake, i rolled out and cut on the day i decorated. but the clouds on top I did 48hrs prior to let them dry out, so they were firm and not flimsy. •my cake started sweating a lot when i stuck the clouds so didn’t need extra water to help stick the sugar paste. I stuck the clouds on straight after taking the cake out of the fridge to set, but next time i would probs wait until it comes to room temp a little bit, or at least not cold, so the sugar paste adheres more to the cake (some clouds started slipping down lol🥲). #elderflowercake #elderflower #cake #cakerecipe #baking

my friend turned 30 and for her birthday me and her mum planned to surprise her with this cake… and i think she was surprised🤭 i’m like the worst at surprises but my part was just making the cake, thankfully the surprise part was left to her mum hahaha🙈 it’s a vanilla and chocolate cake filled with cadbury milk chocolate ganache, covered in swiss meringue buttercream💖 Recipe— 1. MAKE VANILLA AND CHOCO CAKE. Cream butter, oil and sugar. then add eggs one by one, mix well in between. 2. Add vanilla, lemon juice and half of buttermilk, and mix. 3. In separate bowl, sift dry ingredients then add half into wet batter mixture, and fold. Add remaining buttermilk and fold. Then add other half of dry ingredients and fold. 4. Divide batter into two. For choco cake, add cocoa powder, instant coffee powder and oil, and fold. 5. Pour vanilla and choco batter in separate greased and lined 8inch tins. bake at 160°C (fan) for 55-60mins. Let cakes cool. cut each cake into two to get 4 layers (used level #3n wired cake leveller) 6. MAKE SWISS MERINGUE BUTTERCREAM. combine egg whites and sugar and put bowl over a ban-marie. Whisk regularly until sugar dissolves and mixture is thin. 7. Then remove from heat and using standmixer whisk on high speed until stiff peak forms. Then add in soft butter bit by bit, beating well in between. Then add vanilla and salt. Whisk until silky. 8. MAKE GANACHE. heat double cream in microwave in 30secs burst until hot. cut chocolate into pieces, then pour in hot double cream. stir until well combined. 9. MAKE SUGAR SYRUP. dissolve 25g sugar in 25ml boiling water. Let it cool. 10. ASSEMBLE CAKE. within each layer, drizzle sugar syrup, make a dam with buttercream, and fill with ganache. 11. Crumbcoat and place in fridge/freezer until set. then cut and shape cake into heart, and crumb coat and chill again. 12. Colour remaining buttercream with your chosen colours. then do final coat and chill. 13. Decorate with vintage piping. (*see notes) Enjoy✨ Notes: •vanilla and choco cake recipe from @Cakes by MK✨ *nozzles i used to decorate with vintage piping (sorry not all have numbers): bottom and top edges— large petal tip, D42, Wilton 16 Middle ruffles— large leaf tip, Wilton 3, Wilton 16 Writing— Wilton 2 and 3 *for the buttercream, i made a big-ish batch but didn’t end up using it all! better to have more than you need when doing vintage piping. just store the leftovers in the freezer. #heartcake #vintagecake #vintageheartcake #cake #cakerecipe

Gomu Gomu no Mi cake🟣 it was my boyfriend’s birthday a couple of days ago and he’s like a biggggg fan of One Piece! so instead of making him a ‘normal’ cake, thought he’d prefer the novelty of a Devil Fruit cake from the anime… and he did! he was so happy when he saw it🥹 my mum said it looked like a brain though LOL☠️ (but i see it hahaha!) working with fondant is not for me, i’m more of a buttercream girly LOL🤣 it was actually a nightmare decorating this cake and it became less and less spherical as i decorated it🥲 the cake flavour i loveddd though! since the ‘fruit’ is purple i made ube sponges and filled it with whipped cream and blueberry puree, yummmm🫐 ~ingredients list and recipe on my insta (link in bio)✨ #ubecake #ube #cake #gomugomunomi #devilfruit

sorry guys i’ve been a bit slow on editing and posting as life’s been a bit busy lately😅 but i’m still dreaming about this homecafe me and my bestfriend did✨ (hope i didn’t jumpscare you guys with my voiceover, just wanted to try it out lol🤭) #homecafe #baking #coffee #matcha #fruitdrinks

homecafe✨ for my bestfriend’s birthday we decided to turn her pretty home into a cafe for our friends. did so much baking and consumed wayyy too much sugar, but it was such a wholesome day😌 #homecafe #baking #coffee #matcha #fruitdrinks

will be making these brown butter choc chip cookies again soon for my bestfriend’s birthday homecafe… as well as a lottaaa other bakes! got lots of baking to do for it, but can’t wait for a day eating baked goods and drinking coffee😌 ~ingredients list on previous post✨ Recipe— 1. Place butter in saucepan over medium heat until golden brown, stir frequently. (I browned my butter too much here but still tasted sooo good!) 2. In bowl, mix brown butter and sugars. then mix in eggs and vanilla. 3. Fold in flour, baking soda and salt. and then fold in chocolate chunks. 4. Chill cookie dough in fridge for 1hr. 5. Use medium ice cream scoop to ball cookies, and place on baking sheets. bake at 170°C (fan) for 12mins. 6. Then sprinkle flaky sea salt. Enjoy✨ Notes: •recipe from @Broma Bakery✨ •the medium ice cream scoop i used was approx 4.8cm in diameter. •made 17 cookies. #brownbuttercookies #chocolatechipcookie #brownbutter #cookies #baking

brown butter choco chip cookies🧈🍪 the smell of brown butter is like the most amazing thing😌 i may have browned my butter a little bit too much here oops, but the taste was still so so good! will definitely be trying more brown butter recipes🤭 ~recipe from @Broma Bakery✨ #brownbuttercookies #chocolatechipcookie #brownbutter #cookie #baking

mango float cake🥭💛 i actually prefer cakes covered in fresh cream than buttercream, they’re just so much lighter in taste😌 ~ingredients list on previous post✨ Recipe— 1. MAKE CHIFFON CAKE. heat oil in microwave, then mix in flour. add cold milk and mix, then add egg yolks in two parts. add vanilla extract. 2. In separate bowl, add egg whites and lemon juice and whisk. when frothy, add in sugar in three parts. whisk until stiff peaks. 3. Fold egg whites mixture into egg yolks mixture in two parts. 4. Line bottom of 2x 6inch tins and split batter into these. bake at 160°C for 55-60mins in waterbath. let the cakes cool upside down in tin. 5. MAKE WHIPPED CREAM. whip together double cream and condensed milk until soft peaks. 6. ASSEMBLE CAKE. spread whipped cream on cake layer and make a dam. fill with thinly sliced mangoes and crushed graham crackers. then place second cake layer on top. 7. Cover in whipped cream, then cover in fine graham crumbs. 8. Decorate with frozen mango pieces, rosemary, mint and daisies. Enjoy✨ Notes: •chiffon cake recipe from @Savor Easy✨ •it was a bit tricky covering the cake with fine graham crumbs as i was squishing down on the whipped cream layer. think chilling the cake after covering in whipped cream might make this easier, so the cream coating isn’t too soft. •like i said on my previous post, the centre of my cakes did end up collapsing on me, and don’t really know where i went wrong in the recipe lol😅 so had to level the layers before assembling. #mangofloat #mango #cake #cakerecipe #baking