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”

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

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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

Carrot Cake

Earlier this year for my birthday I had a carrot cake which we purchased from La Maison Du Gourmet in Moka. Its a great little shop that sells a variety of things from cake to meat to Kitchen Aids, definitely worth a visit if you are in the area.

Their carrot cake is incredibly delicious and I knew that I had to try and bake it myself. The shop do sell individual portions of the cake as well. I used the recipe from Women’s Weekly Cooking Class Cakes and it turned out even better than what I expected.

I made a few tweaks to the recipe for instance it said to use ‘mixed spice’, however since I didn’t have any I opted for cinnamon powder instead. As the cake cooked in the oven it released a mouth-watering cinnamon smell 😍

Here are a few photos of how it turned out:

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Enjoy

– The Cake Architect x

 

Flapjacks

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Finally I have some free time between exams to do some baking and it feels incredibly refreshing. I feel like my revision stress is slowly going away especially with the help of these flapjacks.

 

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Like most of the recipes on this blog, flapjacks is a quick and easy snack you can make between exam revision or just if you want a lovely chewy snack. For a while now I have been super busy with school work, tests and revision that having a little snack can brighten your day. So I was thinking of starting a series, for the first time on this blog. This series will incorporate several recipes that you can make during exams or when school gets really stressful and you want a short and sweet break. I understand that these recipes will have to be much healthier than what I already post and be quick and easy so that you can make it between revision breaks or in your free time. If I do go ahead, I will probably start in a few weeks. What do you guys think? Leave a comment below if you would enjoy this series!

 

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On to the flapjacks now! I adapted the recipe from BBC Good Food which had a 5 star rating so I knew that this recipe had to be great. The recipe says to use porridge oats, however I opted for oatmeal instead. I didn’t mix all the ingredients at the same time as I didnt want the oatmeal to lose its texture and become quite powdery. I also made only half of the original recipe as I felt that the quantity would be enough for me. I got around 8 pieces of flapjacks as you can see in the image below. You can also add some raisins or dark chocolate to enhance the flavour of the flapjacks and have a small twist in the flavour.

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Previously I used a different recipe and for some reason the flapjacks would become so hard that they would be nearly impossible to eat! I never understood why this happenned? Fortunately this recipe hardens only slightly and melt in your mouth when they just come out of the oven. Its currently winter here in Mauritius and I know this is a great snack you can prepare for breakfast or even on those chilly evenings, not that it gets too cold over here 😛

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This recipe was adapted from: (click to go straight to the original recipe) – Yummy Golden Syrup Flapjacks

Flapjacks:

Ingredients:

  • 125 g oatmeal/ white oats
  • 60g salted butter
  • 60g brown sugar
  • 2 tbsps golden syrup

Method:

  1. Preheat oven to 180 degrees Celcius
  2. In the food processor, mix the butter, sugar and golden syrup until combined
  3. Add the oatmeal to the mixture and mix 
  4. Cut greasing paper and line the baking tray
  5. Pour the mixture onto tray and flatten for a smooth finish
  6. Bake for 15-20 minutes or until golden.
  7. Remove to cool and cut into individual servings

Hope you enjoyed this post!

Love The Cake Architect 🙂

Chocolate Chunk Cookies

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For the longest time now I have been craving some chocolate chip cookies. Given an opportunity to make a batch, I gathered my ingredients only to find out that I didnt have any chocolate chips and nor did the supermarket. I decided to change my initial recipe and make chocolate chunk cookies. The chocolate chunks add a great small crunch to the cookies which then melt into your mouth as you eat it (when the cookies have just come out of the oven!)

Although these cookies are not crunchy and hard, they are equally soft and yummy. This recipe is sooo easy to make and you can easily keep the batter in the fridge for a few days so that you can have some more whenever you have a craving.

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In this recipe, I used regular milk chocolate for the chunks but you can use any type of chocolate that you like.

Also I would like to say a special thank you to my friend for taking the pictures for this post! 🙂

Lets get on to the recipe noww! 🙂

Chocolate Chunk Cookies

Ingredients: 

  • 150 g Unsalted Butter
  • 100 g Sugar
  • 1 egg
  • 180 g all-purpose flour
  • pinch of salt
  • 120 g milk chocolate (cut into chunks, whichever size you would like)

 

Method:

  1. Preheat the oven t0 175 degrees Celsius
  2. In a mixer, cream butter and sugar
  3. Mix in the egg into the creamy mixture.
  4. Sift the flour and salt into the mixture and then fold in.
  5. Add the chocolate chunks into the mixture and combine manually to retain the structure of the chocolate
  6. Bake for 10 mins
  7. Remove to cool

Enjoy!

– The Cake Architect

 

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