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.
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.
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 recipe. It 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.
I used the Wilton marshmallow fondant recipe. I 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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Gateau Piment or Chilli Bites as my mum likes to call them, are one of the BEST street food snacks here in Mauritius. Gateau Piment literally translates to Chilli Cakes in English.
The images above show the gateau piment balls before they were fried.
The typical way of eating gateau piment is freshly fried with some butter in di pain maison (Mauritian type of bread). It is incredibly delicious and the gateau piment adds a great crunch to this sandwich.
For all those who have had a gateau piment before you know exactly what I am talking about when I say that these little balls of chilli and dhal have a beautiful crunch rich in taste and flavour.
Although the exterior is quite hard, it is relatively soft inside thanks to the dhal consistency.
Lets get on to the recipe now!
The recipe only requires 5 ingredients and is so easy and fast to make. You can also make the batter and store it in the freezer for about a week or two.
Gateau Piment Recipe
- 1 cup Yellow Split Pea (aka Dhal ti pois in Mauritius)
- 1 green chilli, according to taste
- 1/2 tsp salt, according to taste
- 3 sprigs spring onion
- vegetable oil (for frying)
- Soak the yellow split pea overnight in a bowl of room-temperature water (If this is not possible you may soak it early in the morning and make the gateau in the late afternoon)
The Next Day
- Using a colander, strain the excess water from the dholl
- In a food processer insert all ingredients and mix until combined
- Heat up a frying pan using vegetable oil
- Makes little balls of the mixture
- Fry until golden brown
- Remove to cool and Enjoy!
– The Cake Architect
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.
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.
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.
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!
Now on to the recipe!
Red Velvet Massepain
- 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
- Preheat the oven to 200 C
- Grease a cake tin
- Cream butter and sugar until light and fluffy
- Whisk the eggs and add a little at a time until incorporated
- Sift the self-raising flour and cocoa powder and mix thoroughly
- Add vanilla essence and milk and mix
- Next add the red food colouring and mix until combined
- Put in the oven for 45 mins or use a stick to check whether centre has been cooked (the stick should come out clean)
- Remove from oven and leave to cool (so we can top it up with frosting after!)
Cream Cheese Frosting
- 1/2 packed of cream cheese
- 50 g of icing sugar
- 75 g unsalted butter
- 1 tsp vanilla extract
- Mix the cream cheese, icing sugar and butter until combined
- Add the vanilla extract and mix
- Spread on cake
- Serve and enjoy!
Hope you enjoyed this post!
– The Cake Architect
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:
– The Cake Architect x
This is a lovely gooey tasty chocolate cake. No discussion 🙂
Molten Chocolate Cake is one of the delicious cakes I have ever eaten. Last week I went to a restaurant and I had this as dessert. Immediately I knew that this cake was going to be my next post. This is one of those indulgent cakes which cannot be eaten too often due to its sweetness and density but is amazing for those days where you are not feeling that great and want to spice things up a bit. Its also great for dinner parties as you can make it in the morning, store it in the fridge and pop it into the oven only 12 mins before you serve the cake.
I did not have a recipe for this so I googled it and this came up. I used exact same recipe except that I used dark chocolate rather than bittersweet chocolate. Also, I made 3 times the recipe and got 12 full ramekins of the cake because I was baking it for a dinner party.
Add a scoop of ice cream makes all the difference. The gooey chocolate inside with the cold sweet vanilla ice-cream (or any ice-cream of your choice!) blends beautifully to create a one of a kind experience. Since I used dark chocolate the cake was not extra sweet so if you do end up using the same as me and like a very sweet taste, be sure to drizzle some chocolate sauce before putting the ice-cream. Im pretty sure it will have a significant difference!
It is important to follow the cooking time for this recipe. Two minutes extra in the oven and the chocolate cake will be completely cooked! The recipe is surprisingly easy to follow and make sure you serve the cake as soon as you remove it from the oven!
So lets get cooking! 🙂
Click here for the original recipe from foodandwine.com 🙂
Happy Baking 🙂
– The Cake Architect
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Chocolate Cake [From Scratch]
Todays recipe is Chocolate Cake. Yes that cake that we have all grown up with! Usually i make the packet chocolate cake because i can’t be bothered to make it from scratch. But since i had dinner to attend and some free time over the weekend, i decided to be productive for once.
So i adapted this recipe from here and the chocolate buttercream from here. I was planning to make a delicious chocolate ganache to top my cake but unfortunately i didn’t have an heavy cream. Instead i made a chocolate butter cream which tasted absolutely delicious and saw that a little bit of cocoa goes a long way.For the cake due to lack of ingredients and i wanting to be creative i decided to change the recipe and see the results. I added some milk chocolate since thats all i have been wanting to eat recently.
I also sincerely apologise for the lack of posts lately and i am working on a schedule to post more often.
Lets get to the recipe now!
Adapted from: fabulesslyfrugal.com
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 3/4 cups self-raising flour
- 2/3 cup cocoa
- 36g milk chocolate
- Pinch of Salt
- 2 Eggs
- 1 cup of (preferably) Full-Fat Milk
- 1/2 a cup of Vegetable Oil
- 1 tablespoon of Vanilla Extract
- 1 cup Boiling Water
- Preheat the oven to 185 degrees Celsius.
- Grease a cake pan using butter.
- In a large bowl, mix the self-raising flour, sugar, baking powder, cocoa and salt
- Grate the milk chocolate into the bowl
- Add the eggs, milk, vegetable oil and vanilla extract. Beat using electric mixer for 3 minutes.
- Stir in the boiling water until combined
- Pour into the cake pan
- Bake for around 30-45 minutes or until a toothpick comes out clean.
The link to the butter cream is here! 🙂
– The Cake Architect