Hi Guys, here is Day 2 of the Vanilla Cupcake Challenge. I hope you enjoy the video!
Follow me through this little challenge experiment thingy. For 3 different vanilla cupcakes recipes and 4 VIDEOS! HERE IS DAY 1!
So Fridays are the day I always work, which can be slightly annoying. Well because you guys are like T.G.I.F, and I’m like I need Saturday right now! It is really not that bad. I just, well I think we all get the feeling of not wanting to go to work. I would much prefer to stay in my comfy bed!!! So off to my little job.
So today being a Friday, I went off to work, in a my actually pretty cool workplace, the problem is that it is about an hour by train! I finally made it in, and that’s when the feeling of I don’t want work kinda leaves and I’m all of sudden happy to do the job. My job is also one of the coolest jobs for a 16 year old, I basically spend my day icing cakes, and who wouldn’t want to do that. I could ice cakes for ages and ages, and when I get bored of one, all I have to do is stick that one in freezer to chill, and I can start another. See it’s a pretty cool thing to do. Also as the place I ice cakes for, does lots and lots, there is always plenty of ganache and buttercream, and you never have not enough!
So today’s tasks, at my nearly dream job, was to ice 5 different kinds of cake, which eventually equaled to me icing 12 of them! Yep 12 cakes, lets just say that got me though my whole day and more. The cakes I iced today were mainly chocolate based, but I did do a few red velvets too. I really wish I had some pictures, because now that I have been doing it for a few weeks, they actually look really good and professional. My mentor-supervisor-personmbob is incredible to watch, and today she told me my red velvets were beautiful, I was extremely happy. I couldn’t wipe the smile off my face, and to be honest with you, I’m still smiling now too.
So my day in life of Assistant Pastry Cook is pretty good life, don’t you think
My day has been so full of so many vanilla cupcakes. I am pretty sure I have said the word vanilla more then 10 times. That would be nearly record for me! So I guess you would like to know why my day was full of vanilla cupcakes. Well, I spent the day FILMING! For you guys, I have created a little challenge type experiment thingy, to find out what recipe is best for vanilla cupcakes.
The Vanilla Cupcakes Challenge Thingy explained
So if you don’t know, I have a YouTube channel, which I like to post baking tutorials for everyone to see. Lately I had some requests from my friends for my vanilla cupcake recipe. The problem was I wasn’t certain that recipe I had was going to make the best cupcake. So today, I spent the day filming and trialing different vanilla cake batters, and seeing if they work in cupcake form. It was definitely quite an interesting thing to do, and now as a result, my family will be eating vanilla cupcakes for a long time !
I tried 3 recipes, 2 of which were quite similar but still tasted so different. My original vanilla cupcake recipe, I find some times can be a bit gritty, but today’s actually turned out the best I have done for a while. The other 2 recipes I did, were recipes I had never done before so I really had no idea. Having tried the 3 recipes, I have also picked which one I will continue to use for Vanilla Sprinkles.
So now that, I have filmed the videos, I now have to edit them. Which is not much fun, but I have learnt so much from doing it. I am hoping to post the videos, in next few days if I can edit them fast. You guys, will all have to wait till then, to find out recipes, as otherwise it wouldn’t be surprise. I like surprises! Here is a little sneak peak picture instead!
So until I post the videos of The Vanilla Cupcake Challenge, Happy Baking!
Here is a link to video Day 1
After you guys loved the pool vlog, so much I decided to make another short video for you!
Here, I am making Australian style Pancakes for my family on the weekend.
A different video, that was promised for the Facebook peeps.
An afternoon where I’m not baking but instead having some downtime in the pool!
So what is the difference between caramel slice and caramel shortbread, it can be simply explained in one way, BAKED CARAMEL. We all know that a caramel slice or shortbread, consist of the same 3 layers, a biscuit base, caramel and topped with a layer of chocolate. It makes such an amazing slice with the combination of the three, which is very sickly sweet. So yesterday I made the shortbread version for my Australian cousins, lets just say it’s always a winner!
My Childhood and Caramel Shortbread
I have loved caramel shortbread since I was child, I remember my mummabear buying it from the shops like you can in England. I used to eat quite a lot of the squares. Ever since I moved to Australia, you cannot find caramel shortbread on the shelves just slice version. When I first came I just thought they were the same, but one day I came to taste and realised a huge difference in texture in the caramel. It wasn’t as gooey. So it wasn’t till about last year, that I really wanted to know why it isn’t the same. I actually googled it, I read many caramel slice recipes, and started to see the difference from mine to their’s. The only thing was that they place the caramel in the oven for about 15 to 20 minutes, which actually makes it set to a solid nearly. In Australia, I have found that baking the caramel makes it a lot easier to cut and serve without it actually melting on the plate. The caramel not melting to me isn’t right and so, in Vanilla Sprinkles, I will sell caramel shortbread, but it will just be stored in the fridge cabinet.
So if you would like to see for yourself, which one you think is better. I’m going to post my recipe for caramel shortbread under the recipe category. I hope to see your creation of it!
A recipe for a really yummy treat!
50g soft brown sugar
125g softened butter
150g self-raising flour
397g can sweetened condensed milk
125g diced butter
75g soft brown sugar
2tbsp golden syrup
150g milk chocolate
- Preheat your oven to 180°C, and spray and line a 7 x 11 inch tin with baking paper. Then in a bowl cream together the butter and sugar for the base. Add the flour and mix till just combined.
- Press the mixture into the tin and bake for 15 to 20 minutes until golden, then leave to cool.
- Place all the caramel ingredients in to saucepan, and place on a low heat until the butter and sugar have dissolved. Then slowly let it come to the boil and stir for continuously for 10 to 12 minutes.
- Once the base and caramel are slightly cool, pour the caramel over the base and place in the fridge to set. Melt the chocolate in bowl over a pan of simmering water.
- Then pour the chocolate over the caramel and leave to set and then cut into squares.
Christmas time is coming to an end again, it’s always so sad, I wish it was here all the time. There is such a special feeling you get at this time, that brings the best out of people. I am also glad that Christmas is over this year too, as it was so busy and all. If you would like to know why you should read Christmas time and Cake! I am hoping for next year to be maybe not as busy, but we will just have to see.
I really want to tell you all what I got for Christmas, which is going to make my videos even better. I got a CAMERA!!! An actual video camera, which is even waterproof, not that baking and water really mix unless its to make cake batter!. I got a Sony HDR-AS50 Action Camera, which is so incredibly small, but it takes such good videos. I’m looking forward to making you some more baking videos of all the different things that I love to eat. That means that you can eat them too! I got lots of bits and bobs too, which are pretty useful and will star in feature videos or blog posts. Christmas brings so many good things for everyone, and I hope the new year will too.
New Year Plans
My plans for the new year, aren’t too huge, I just really want to get out there with my cupcakes and for more people to know. I want to feel more confident talking about my own blog and YouTube channel. Which means even more people can see and understand what I love to do. I would love for my cakes and cupcakes to be talked about by all, not just my friends and family, and that they all come back to here or to my YouTube channel MissLozzyBeth. This is definitely going to take time, I understand that, but I’m willing to wait as I really love writing and creating videos about cakes and baking, its feels like my reason for living. I just get that at home feeling when I’m in the kitchen and baking, like it is where I belong. I hope I can bake for a long time long after this Christmas and 2017.
Happy New Year
Lots of Love
Miss Lozzy Beth
Christmas and cake go together like peanut butter and jelly, there is always at least something sweet at Christmas. My time before Christmas this year was extremely busy with cake, as somehow everyone is born in the leading months. I have planned so many cakes, for my family and friends, and I think they really all enjoyed and loved eating them! So my busy cake time started in September with my Mummabear’s cake.
My Mummabear to me, is my hugest fan and my biggest influence, so for her I couldn’t do anything small. With a few different ideas in my head of all her favourite things, I decided to combine them all in to the one cake. Caramel, Chocolate and Coffee. What a magical combination!
This cake consists of 3 layers of soft and fluffy sponge, in flavours of chocolate, coffee and caramel, it was then coated in layer of creamy white buttercream, and drizzled with a caramel drip. I topped the whole cake off with homemade coffee macarons, curly wurlys, milk chocolate lindors and wafer sticks. It was massive cake to eat, but it sure did get eaten, by friends from school and family.
After September comes October, which wasn’t too busy till just before my holiday to England, when a friend asked me if I could make her daughter some watermelon cupcakes for her birthday. I wasn’t too sure at first that I was going to have time, but in the end I was glad for something to do, because it helped fill in time before I actually went.
The picture isn’t the best quality, as I actually don’t remember taking any photos of them, but they do star in the intro of my Choc Brownie video. These cupcakes were so cute, so Instagram worthy, but it would help if you take a good photo. The cupcakes themselves were, a simple vanilla batter dyed green and pink, with a few chocolate chips, which all sunk to the bottom. Apparently if I had coated the chocolate chips in flour, it should have stopped that, let me know if you have tried it in the comments section. A buttercream ice cream swirl in the opposing colour topped with more chocolate chips, just made them have that watermelon feel.
October should have been quiet, as well I was on holiday, but I just don’t stop baking. During my holiday, my cousin was getting married, and they had kindly asked if I wanted to do a high tea type a thing for the afternoon, I jumped at the idea of getting to do some baking, as I had missed it so much in the 3 weeks I was there. I planned out all the different recipes, from mini cupcakes to chocolate and raspberry brownie, a recipe that I pinched from school. Here is another blurry pic, as yet again I didn’t take a photo, and well my dad, isn’t going to be a photographer any time soon.
After the holiday, November came along with 2 birthdays, my Dad and my Dad’s Dad, Grandpa. More cake I know, I like making them and its more practice. My Dad’s cake I had planned ages and ages ago, when I say something chocolate orange on pinterest. It was a very simple cake, but looked and tasted amazing. It was a chocolate orange sponge, which was to die for. My Grandpas’ was a giant cupcake, covered in mars bar, with both chocolate and vanilla cake. It was also good, but nothing beats chocolate orange cake.
So finally the Christmas month came along, and I still had more birthdays that needed a cake, first was my brother’s birthday. Trying to find a type of cake I hadn’t done got harder as my brother isn’t usually too fussed but I really wanted to make something he would like. After a lot of thought, I decided on a Harry Potter themed cake, and what flavour do you make a Harry Potter cake, well why not BUTTERBEER. The rest of the cake design was simple, it was covered in a layer of chocolate ganache, with a neatly piped shell border along with quidditch goals and a lindor golden snitch. The butter beer flavour turned out like a butterscotch caramel cake, and was well enjoyed by all of his friends.
After my brother’s birthday came along my Grandma’s, which by then we were slowly getting sick of eating cake, but I still make one, just not as big as normal. My Mummabear said to one of her friends earlier in year that I would make them a cake for there child, and it turned out the cake for them and my Grandma were both needed for the same weekend! The week coming to that weekend was also my last week of school, so I had assemblies to go and a dinner dance. So the week was very planned out to the minute to make sure these cakes got done. So my Grandma’s cake consisted of a vanilla sponge, dyed an ombré of blue colours, then a light coat of vanilla buttercream and finally piped with rosettes in ombré colours of blue too. Can you guess what her favourite colour is!?
The cake for my Mummabear’s friend was a quite a simple cake, made of a fluffy chocolate sponge, coated in a chocolate buttercream, then surrounded with Kit Kats. On the top of cake, I had made into a gravity-defining cake, where it looks like the smarties are pouring out of the box, and then filled underneath, to make it look like a lots of smarties had came out. This cake impressed quite a few people, with the spilling smarties but not as much as my rainbow ombré cake, that deserves a whole other blog post.
After all that busy time, Christmas finally came and I actually was extremely lucky as I went on a holiday again, so I had a good 10 days off baking. Well boy after that I really wanted my kitchen back so I could bake, so what do you think I did on the first day I was home? I went and made a CHOCOLATE YULE LOG, one of my favourite things to make, they are so yummy and fluffy. So to finish off Christmas, I had a piece, and now ready to take on 2017 with even more cake!
Merry Christmas and Happy New Year to all
Miss Lozzy Beth