Oops I am sure I have been here before?

Well after much debate here i am again to report on my mission to save the planet one cake at a time!

Its has been a while but its difficult saving the world don't you know!! Since I was last here I have walked 300 Km for Charity, climbed a mountain and eaten so much cake I don't know where the time has gone!

Back in the kitchen here its been all go, my new favourite dessert right now has to be Vincenzo's Lemon Tart. Tangy whilst creamy and oh so nice with an espresso! Though Anna has been doing a fair trade in Cup Cakes: I must admit I wasn't to sure which pikkie to use but the cup cake won out, well basically because i ate the lemon Tart before I could take its picture:)

So here's to one and all dont forget we are here all Summer if you need some cake advice or maybe even something to sweet to munch on!

Baking tips from someone who can’t bake

How to make how make hot cross buns like me.

Assemble not quite all of your ingredients. 

First off, never measure. I never do.  It’s boring and takes mere seconds, which is simply way too long.  Instead I prefer the method of guestimating, much more exciting.

Don’t bother reading through the recipe before you start. Just dive right in.  And if your missing ingredients or tools, be creative and find a substitute.  For example, if saran wrap called for and none is available a plastic bag and rubber band will work just fine.

In order to get that golden brown colors take your recipes baking temperature as only a nice suggestion.  In general, pay no mind to doing any necessary conversions.  If using an American recipe no need to convert Fahrenheit to Celsius.

Take out any fruit in the recipe and substitute in chocolate, chooocolate is my godd.  So add lots of it, and as many types as possible.

And ta-da! Now you know how to make hot cross buns like these! 

Or, if you really wanted to, you could follow the recipe and make some that look like this…

Warning: Top Secret!

As I have told you, I have been lucky enough to try quite a few of the scrumptious treats that seem to be endlessly circulating the office.  All of them have delicious and have that certain taste and texture that you just can’t get from a box. 

But if I had to pick my favorite out of the cakes I have tried so far I would have to go with the cheesecake.  My roommates (who all get pre-teen girl excited whenever they come home and see the Family Cake Co. white box on our kitchen table) and I all agreed that it was the best cheesecake they had ever had! It was light and fluffy with a perfect buttery gram cracker crust….and something else…I made it my mission to find out the secret ingredient. 

At long last, after scare tactics, bribery, and endless hours of water boarding I finally got it out of them.  And the secret ingredient is…wait for it…..

White chocolate! Yummmm :-)

Here are some of our tips on how you too can get a light and fluffy cheesecake.

1.    Make sure you set out the cream cheese in advance; you want it to be at room temperature before adding it to the other ingredients.  Letting the cream cheese warm with allow it to mix better and become more fluffy.

2.    Beat cream cheese before mixing it with eggs and other ingredients, scraping the sides of the bowl as you beat.  This makes it light before other ingredients have a change to weight it down.

3.    Add other ingredients slowly and make sure your beater is on the lowest setting.

And If our tips sound like too much work you can always just order one of ours!