If Jonah Can Bake POUND CAKE, So Can You! (Episode 3)

Hi everyone! 

Today I taught Jonah to make a simple but classic pound cake (saw it on Breadahead Bakery's IG Live tutorials!). His dad used to make a butter cake for him when he was young and I'm pretty sure it was a pound cake because when he asked for the recipe, the answer was.. equal amount of sugar, butter, flour and eggs. A classic pound cake has an equal ratio of butter, flour, sugar and eggs but this version has a few more ingredients added and a bit more butter to give that nice buttery flavour and texture. 

It's a really simple cake, made with ingredients you probably already have in your pantry! The flavourings you can add are endless too! Lemon, chocolate, vanilla... the choice is up to you! 

We made a sugar glaze to put on top because.. why not! Gives the cake a nice shine.

Pound Cake
Recipe from Breadaheadbakery

Ingredients
185g unsalted butter, softened at room temperature
150g caster sugar
150g plain flour
3/4 tsp baking powder
1/4 tsp salt
3 eggs (150g)
55g milk

Sugar glaze
40g water
60g caster sugar

1. Preheat oven to 180oC (mine was fan-forced) and grease and line a loaf tin with baking paper.
2. Cream the butter and sugar with electric mixer/stand mixer on high for 3-4 minutes until pale and creamy.
3. In a separate bowl, whisk together the flour, baking powder and salt. 
4. Add the flour mix into the butter/sugar bowl and beat on high for 1-2 minutes until incorporated.
5. Beat the eggs and milk in a small bowl/jug. Pour liquid slowly into cake batter while still mixing at the same time. Beat until all incorporated.
6. Pour batter into loaf tin and bake for around 50 minutes or until golden brown and skewer inserted into the centre of the cake comes out clean. Place on wire rack to cool.
7. While cake is cooling make the sugar glaze by putting water and sugar in small saucepan. Heat on high heat until a rapid boil occurs and sugar has dissolved. Remove from heat and brush over the cake.

If you want a taller cake then you can double the recipe or just use a smaller tin. We'll definitely be trying out this recipe again :) 

Happy Baking! Till the next episode...

Work Catering #52: A year of catering~

It's been 52 weeks... a year since work catering!! wow...... anyways I'm always looking for inspirations for bakes so if you ever find a recipe or idea that seems interesting, let me know! :D I have a friend who sends me dessert pics all the time ^^ love it!

The two bakes this week are really simple recipes but delicious~ They don't need many ingredients but most of the ingredients you can find in your pantry! Let's start off with a simple and moist chocolate cake :) 

Chocolate Sour Cream Pound Cake
Recipe adapted from Happy Flour

Ingredients
75g unsalted butter
75g sour cram
140g caster sugar
2 eggs
1/4 tsp vanilla essence
100g plain flour
1/2 tsp baking powder
1/4 tsp salt

1. Preheat oven to 165oC. Grease bundt tin.
2. Sift together cocoa powder, salt and baking powder. Set aside.
3. In a separate bowl, cream butter, sour cream and sugar together until light and fluffy. 4. Beat in eggs one at a time. Beat in vanilla essence until well combined.
5. Fold in flour mixture until combined. Pour batter into pan. Bake for 30-35 minutes or until skewer inserted into the centre comes out clean. Leave to cool in pan for 5 minutes then remove and allow to cool on wire rack.

This cake was light and fluffy and really simple to make. I drizzled on some chocolate ganache and sprinkled toasted coconut on top for decoration ^^ Makes the cake look more tasty right? haha

weird photo colour...

Next up are these addictive Nutella shortbread cookies with even less ingredients and less steps than the cake!

Nutella Shortbread Cookies
Recipe adapted from Kirbie Cravings

Ingredients
225g unsalted butter, softened to room temperature
2/3 cup icing sugar
1/2 tsp vanilla essence
2 1/4 cup plain flour
1/2 cup Nutella
1 cup chocolate chips

1. Beat butter and sugar together until smooth. Beat in vanilla and Nutella.
2. Stir in flour and mix until dough comes together. Mix in chocolate chips.
3. Place dough between 2 sheets of baking paper. Roll the dough into a rectangle shape about 1/2 cm thick. Refrigerate dough for at least 2 hours.
4. Preheat oven to 160oC. Cut dough into 5x5cm squares. Bake for 18-20 minutes or until cookies turn brown at the edges.

I topped my shortbread biscuits with a squirt of chocolate frosting piped on with a star nozzle. It made it look a little bit more fancy and also added a bit of moisture to the shortbread.

squares of yummy shortbread

I still have so many bakes to blog about! So stay tuned :D