Classic Apple Pie Recipe

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I never make pie. I’m team cake all the way. However with tons of persistence from my pie-lover friend (this post is dedicated to you btw 😉 ), I decided that I should give it a go.

I thought that a Classic Apple Pie would be a great first pie to make and that it would perfectly accompany the cold winter approaching Mauritius.

Personally I have always felt likes pies and tarts were so complicated compared to baking cakes. Little did I know this could not be further from the truth, especially if you purchase the pastry ahead of time.

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I prepared the short crust pastry using a recipe from BBC Good Food. From what I have read Short crust pastry is at its optimal when using a 2:1 ratio of flour to butter. I have followed this recipe several times and i’m happy with the results. The pastry was initially difficult to handle and easily crumbled but this may be because I had added too much flour.

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Shortcrust Pastry Recipe from here: www.bbcgoodfood.com/recipes/2983/basic-shortcrust-pastry 

  • After making the shortcrust pastry, I roll it onto some clingfilm and pop it into the fridge for a couple of hours.
  • I then remove to cool prior to making the filling (about an hour) and roll it flat on a floured surface. The pastry is then blind baked/ pre-baked for 10-15 minutes at 200 degrees celsius.

Edit: I made the same recipe once more and adjusted the ingredients to 300 grams of all-purpose flour and 150 grams of unsalted butter. I found that by adding a little more water, the pastry would come together easily

Apple Pie Filling Recipe:

Ingredients:

  • 4-5 apples, peeled and sliced
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tsp lemon juice
  • 1 tsp cinnamon powder

Method:

  1. Preheat the oven to 200 degrees Celsius
  2. Mix all the filling ingredients together
  3. Pour the mixture into the blind baked pastry
  4. Bake for 45-50 minutes or until pastry is a golden brown colour
  5. Remove to cool

 

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Enjoy your delicious Apple Pie. Whats your favourite pie?

– The Cake Architect

Email: thecakearchitect@hotmail.com

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Mauritius Independence Day Cake

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Tomorrow marks the 48th year of Independence here in Mauritius. I thought why not make it special by making an Independence Day Cake using my Mauritian Massepain Recipe as I deemed it only fitting to use a Mauritian recipe for this occasion.

Continue reading “Mauritius Independence Day Cake”

Two Years Old.

2 year anniversary

Happy Birthday The Cake Architect!

Today makes two years since I nervously posted my very first blog post. It was quite tense to launch my own blog but at the same time incredibly exciting and I could not wait to begin my blogging journey!

Up until now The Cake Architect has not been much of a priority for me but I am on the way to making it a better blog. Lately I have been suffering from writers block. I haven’t been able to sit down and write a blog post as I usually do nor have I had the energy or motivation for it.  In addition my perfectionist self has not wanted to post poor content.  If you follow The Cake Architect you may have realised that I haven’t posted much during February.

However as my 2 year anniversary was drawing nearer I felt a sudden urge to get back into writing.

In all honesty I love blogging! The rush of energy from baking and cooking, the constant urge to improve my food photography each and every time, setting my camera to so many different angles, taking 50 photos but selecting only 5 to post and finally the thrill of writing a post.

I feel that I suddenly develop moments of drive and focus to work on and improve my blog while other times I just slump and don’t feel like writing. How do I maintain those impulsive moments of motivation? Could it be that I’m not inspired enough?

Throughout 2015 I unfortunately couldn’t blog as much as I wanted to. School took most of my time, that last year was definitely intense. I had made grand plans for my blog after my one-year blogging anniversary but unfortunately I could not fulfil them because of this. Its okay though, lets make 2016 our year!

On a more positive side this past month I have been learning how to cook properly for the first time. I have been discovering new exciting recipes that I can make for university and getting excited for this new step in my life. I also recently designed my header and I’m pretty happy with the outcome right now. What do you think of it? In terms of the blog posts this year I would love to branch out and try new things. I absolutely loved writing this Pizza Cake post and certainly would love to do many more like that.

I have also discovered some incredible Mauritian blogs over these last two years who produce fantastic content. It’s great to see the number of Mauritian bloggers today!

Looking back over the last year I definitely want to focus more on my blog. Now that I have finished school I feel that I have the ability to accomplish my goals. As well as improving look and feel of the blog I also want to really enhance the content. While writing this post I decided to look at my one year anniversary post for some inspiration and found this:

I knew that blogging would be a journey, one with many ups and downs. You can have incredible baking moments and then the next time you bake you may feel disappointed……I realised baking was my passion when no matter how many times I failed a recipe or baked something that was not what I was too particularly happy with, I would never give up on it.”

Today I still stand by those words and can firmly say that my love for baking has certainly grown over the past year. I have learnt to appreciate the good baking days and learn from my mistakes on the difficult ones.

This post is just a Thank you to all those who like, comment and share my posts because the fact that you took your time to read and tell me what you think really means a lot to me. Thank you to those who have nominated me for blog awards, I really appreciate it. You also act as a real motivation to keep posting! 😉

I would love to hear how other bloggers deal with motivation and writer block! Let me know in the comments below.

Hope you enjoyed this long post

Here’s to another year of blogging!

Much love,

Zahra, The Cake Architect

 

 

 

One Lovely Blog Award

Credits Photo: livethesan.wordpress.com

Thank you Rebekah from livethesan.wordpress.com for the nomination for the One Lovely Blog Award! I really appreciate it! 🙂

Basically here are the rules regarding the acceptance of this nomination:

  1. Firstly thank the blogger who has nominated you.
  2. Write 7 facts about yourself
  3. Nominate 15 other blogs for this One Lovely Blog Award and let them know that you have nominated them.

7 Facts about me:

  1. My favourite food is sushi, I could eat it all day.
  2. With that being said, I also absolutely love pasta.
  3. I would love to open up my own bakery or restaurant.
  4. I used to want to become an architect, hence where The Cake Architect came from
  5. I love the winter season.
  6. One of my favourite movies of all time is The Devil Wears Prada!
  7. I love to watch Keeping up with the Kardashians  😉

Bloggers I nominate:

  1. Mirrormirrorshowmethewiseoldowl
  2. With All My Affection
  3. Bohoscandiblog
  4. Mocha and Moccasins 
  5. Littlemissdreamer96 
  6. Ordinary adventures
  7. Nancy creative 
  8. Prepsicle
  9. The pink rose bakery 
  10. Guy and his Girl 
  11. Healthy with Anja
  12. La petite paniere 
  13. classy girls with curls 
  14. Janes patisserie 
  15. Plantpoweredfaerie

These are fantastic blogs, you should definitely check them out!

Once again thank you to Rebekah from livethesan.wordpress.com for the nomination!

– The Cake Architect

Pepperoni Pizza or Pizza Cake?!?

One of my favourite Youtube Channels is Yolanda Gampp’s How To Cake It. She makes the most realistic looking cakes ever! She has the funniest personality. Its always a joy to watch her videos. 

When I showed my best friend her channel, we decided it was only natural for us to try and recreate one of her cakes. 

It actually turned out much better than what we thought. 

I present to you our Pepperoni Pizza Cake a.k.a the sweetest looking pepperoni pizza you will ever eat.

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We substituted a lot of her ingredients and instead intended to mimic Yolanda’s cake. Our lack of toppings meant that our pizza became pepperoni flavoured. And who does not like pepperoni pizza right?

Cake / Pizza Base

For the cake we used a basic vanilla cake recipe which I have been using since forever but you can also use my massepain recipeIt will work just as great.

Buttercream Icing / Tomato Sauce:

The buttercream recipe we used was this basic buttercream icing recipe which I have mentioned in a lot of previous posts. However as Yolanda used some jam we also mixed our buttercream with some strawberry jam to produce a tomato sauce resemblance. The berries in the jam looked like finely cut pieces of tomato. 

For some reason I could not find red food colouring and had to use this crimson pink instead. 

White Chocolate / Cheese

We grated white chocolate for the cheese all over the buttercream icing. It looked exactly like real mozzarella cheese!

Cake Decoration / Pepperoni 

For pepperoni we used guava slices which we purchased from Food Lovers Market in the sweets section. 

Fondant: 

I used the Wilton marshmallow fondant recipeI had to use loads of icing sugar to get the correct consistency to put in the fridge over night. 

I have to admit I made a stupid mistake regarding the preparation of the fondant. I used pink marshmallows but didn’t realise that this would impact the colour of my overall fondant. That why the ‘pizza crust’ may look quite pinkish. 

Cooking torch / Making the Pizza Crust 

So I didn’t know how to use the cooking torch until after we made this cake, but I did try on a separate slice and it was a success! The fondant soon resembled a pizza crust. Unfortunately I don’t have any photos though 😦

These were all the steps taken to produce this cake. What do you think of it?

Here is the link to the original video by Yolanda Gampp:

Do you like posts like these? 

If so leave a comment below telling me your opinion cause I absolutely loved making this cake and writing this post!

– The Cake Architect

Have any suggestions for the blog? Email me: thecakearchitect@hotmail.com

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Chicken Escalope

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You might be wondering, why are you posting chicken that looks like my Catless post on Friday?

Or you might not be wondering about that at all. 😉

Well today I present to you: Chicken Escalope.

A sliced piece of  succulent and tender chicken, topped with breadcrumbs providing a soft crunch. This is how it became known as ‘breaded chicken’.

Chicken Escalope aka what I like to call Catless 2.0 because they are both quite similar recipes for scrumptious fried chicken.

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Personally I prefer chicken escalope to Catless. Let me explain to you why.

The chicken escalope is in my opinion softer than Mauritian Catless. I just prefer tasting the breadcrumbs in the chicken escalope, if that makes sense.

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Like Catless, this can be stored in the freezer after preparation for a couple of days.

Once fried I like to eat chicken escalope either on its own, sprinkle some lemon juice on (The acidity works wonders on this chicken, its part of the marinating process) or eat it with spaghetti and tomato sauce.

Of course, the last one is my favourite. 😉

Lets get to the recipe now 🙂

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Chicken Escalope Recipe

Ingredients:

  • 2 Chicken Breast sliced thinly
  • 1 juice of a Lemon
  • 4-6 tbsp olive oil
  • Salt and Pepper
  • 1/2 tsp Paprika
  • Beaten Egg
  • Bread Crumbs
  • Vegetable Oil (for frying)

Method:

  1. Marinate the chicken in the olive oil, lemon, paprika, salt and pepper overnight (at least a couple of hours)
  2. Pass the mixture through the beaten egg followed by coating with bread crumbs
  3. Fry in vegetable oil until golden brown
  4. Remove to serve and Enjoy!

– The Cake Architect

Have any suggestions for the blog? Email me: thecakearchitect@hotmail.com

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Basic Eclairs

Hope everyone had a fantastic New Year and may 2016 bring great things to us all!

I for one does not typically make new year resolutions because I can never stick to them. I’ve never met anybody who has been able to stick to theirs. If you have leave me a comment telling me how you did it! 😉

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Anyway I was a little hesitant to post this for two reasons

  1. The pictures did not turn out that great
  2. The whipped cream that I bought somehow scrambled, I didn’t even over whisk it! If you know why leave me a comment below! 🙂

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I guess thats why it took me a while to decide whether I will post it or not. I ended up deciding that I could do a review of the pastry. A recipe from renowned chef Paul Hollywood, I knew that the eclairs would turn out exceptional.

For the icing I mixed my knowledge of buttercream and royal icing to come up with this delicious glaze. If I could I would have eaten the whole bowl. No exaggeration.

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Click here to go straight to Eclairs pastry recipe by Paul Hollywood

Icing recipe:

Ingredients:

  • 55g icing sugar
  • 1 tbsp vanilla extract
  • 1 tbsp milk 
  • 1 tbsp water
  • 1 drop of food colouring (colour of your choice)

Method:

  1. Mix icing sugar, vanilla extract, water and milk until combined
  2. Add a drop of food colouring and mix until the colour.

Happy New Year to you all!

– The Cake Architect

 

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Red Velvet Massepain (Cake)

   The Cake Architect is back! After three months of busy school work and exams I am now free and will be dedicating as much time as possible to blogging and trying out new recipes. Normal blog posts will be uploaded every Friday.

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A couple of days ago I had a great red velvet cupcake from Walnut and Thyme a beautiful shop/cafe in Cascavelle, a shopping mall west of the island. It inspired me to create my own version of a red velvet cake topped with a smooth cream cheese frosting. I really wanted to bake a Mauritian take of this cake and therefore decided to use my basic Mauritian Massepain recipe as a base. From there I worked up by adding the necessary ingredients for a red velvet cake.

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For frosting I went for the typical cream cheese frosting because nothing else goes better with red velvet than cream cheese. Due to the hot summer in Mauritius right now the frosting heated up relatively quickly and did not have the consistency that I was looking for. But putting it in the fridge for a while would solve this problem.

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Also I have finally learned how to properly level a cake. If you have seen the images from my first massepain post then you will know what I am talking about! I followed the technique from “How To Cake It” an incredible youtube channel by Yolanda Gampp who makes the most extraordinary cakes. Her cakes ranges from watermelons to burgers. I could watch her videos all day!

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Now on to the recipe!

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Red Velvet Massepain

Ingredients:

  • 125 g Granulated Sugar
  • 1/2 pack of butter
  • 3 eggs
  • 200g self raising flour
  • 2 tbsp cocoa powder
  • 70 ml milk
  • 1/2 tsp vanilla essence
  • 3 drops red food colouring

Method:

  1. Preheat the oven to 200 C
  2. Grease a cake tin
  3. Cream butter and sugar until light and fluffy
  4. Whisk the eggs and add a little at a time until incorporated
  5. Sift the self-raising flour and cocoa powder and mix thoroughly
  6. Add vanilla essence and milk and mix
  7. Next add the red food colouring and mix until combined
  8. Put in the oven for 45 mins or use a stick to check whether centre has been cooked (the stick should come out clean)
  9. Remove from oven and leave to cool (so we can top it up with frosting after!)

Cream Cheese Frosting

Ingredients:

  • 1/2 packed of cream cheese
  • 50 g of icing sugar
  • 75 g unsalted butter
  • 1 tsp vanilla extract

Method:

  1. Mix the cream cheese, icing sugar and butter until combined
  2. Add the vanilla extract and mix
  3. Spread on cake
  4. Serve and enjoy!

 

Hope you enjoyed this post!

– The Cake Architect