Mauritius Independence Day Cake

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independence day

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.

Pizza Cake

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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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

Massepain

Massepain

Here is Mauritius, we have our own take on a typical vanilla cake. We call it the “massepain”.

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This is a typical massepain mauritian recipe that is my mums. Trust me when i say that it comes out lovely every single time.

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The buttercream icing I use is from BBC Food and i use this recipe every time i make buttercream due to the lightness and delicious sweet taste that accompanies it. 

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A perfect cake for tea time, massepain is so light and tastes absolutely delicious when dipped into a cup of hot tea. I know summer is coming soon in many countries but here in Mauritius winter is fast approaching and so just the sound of that makes me feel all warm inside. I cant wait till its cold enough to have some yummy hot chocolate with marshmallows. Hmmmm!!

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However this cake can be a summer treat as well! It is so light and fluffy and perfect for a hot summer day. Coated with a layer of buttercream! Yum, it couldn’t get better than that. 

Okay enough dreaming now, lets get to reality. Alike to all my recipes on here, massepain is so simple to make and you will really see the ressemblance with a typical vanilla cake.Massepain6

Lets get to the recipe now!Massepain7

Massepain

Ingredients:

  • 5 eggs
  • 200 g Granulated Sugar
  • 1 pack of butter (227 grams)
  • 1 lb (454 g) self raising flour
  • 200ml Milk
  • 1 tsp vanilla essence

Method:

  1. Preheat the oven to 220 C
  2. Grease a cake tin
  3. Cream butter and sugar until light and fluffy
  4. Add the eggs one at a time whisking continuously
  5. Gradually add the flour to the mixer
  6. When mixed thoroughly add vanilla essence and milk until incorporated.
  7. Put in the oven for 45 mins to 1 hour.

Enjoy:)

– The Cake Architect