80% done with my second year at University with only one more exam to sit for! The first two weeks of this month has been crazy (maybe not really?). I had a lot of deadlines to meet and presentations to prepare for but thankfully, I survived. Fingers crossed that I manage to pass everything.
All these bakes are long overdue because I’ve been busy and lazy.
I think I baked this way back in January (yeah, it’s May I know). Recipe can be found here. I just added some fresh cream and decorated with strawberries. The chiffon cake was too soft to hold it’s shape after I put cream in it but second try soon?
This is a Biscoff Cookie Butter Cupcake which was filled with the Lotus Biscoff Caramelised Biscuit Spread and then frosted with fresh cream. I tend to always always always just pour double cream into a bowl and then agak-agak the amount of sugar. Hence, the difference in sweetness each time I make fresh cream to frost my cakes/cupcakes.
This is a recent bake, just about 4 days ago. It’s a green tea pound cake which didn’t turn out that green probably because of the typed of power I used. The cake wasn’t that dry when it came out of the oven but turned super dry the next day. Someone please tell me why but I figured it might be because I didn’t beat the butter and sugar enough?
Green tea pound cake
I got the recipe off a BBC magazine.
375g plain flour
1tsp baking powder
275g butter, softened
275g caster sugar
4 eggs, beaten
- Preheat the oven to 170C and grease and line a deep loaf tin with baking paper.
- Sift the flour, baking powder and matcha together in a bowl.
- Cream the butter and sugar together until light and fluffy, slowly add the eggs, mixing in a little flour halfway through.
- Add the rest of the flour mixture and mix together until fully combined.
- Bake for 40-50 minutes and allow to cool for 10 minutes in the tin.