Saturday, 14 April 2018

Baking Post N0.13- BEHIND-THE-SCENES OF BAKINGBOUTIQUE

What you say everyone!

First and foremost, thanks for stopping by and welcome to another post on BakingBoutique!

To speak the truth, I felt quite uninspired to write a post this week. This is not due to feeling lazy or having nothing better to do. It's simply because I did not want to disappoint my expectations on this here. Over on this blog, my typical posts are somewhat easy recipes, sharing step-by-step pictures of the steps and taking snapshots of the ending result. If you look back to previous posts, I've uploaded posts like so for a while. As of today, I would like to take the opportunity to take you behind the scenes of my typical recipe posts.

First and foremost, before I set off baking my sweet treats for the week, I must choose a recipe, undertake some research, select particular
ingredients which I may fancy eating or sharing. This can be difficult as in the past I've chosen recipes which are the hardest to prepare, and require impossible ingredients. Therefore, I'm always wary of what recipe I choose and
how much the ingredients cost, the time frame etc,etc.


Next, I go buy the ingredients, bring them back to the kitchen. I have an confession to make...I bake a day BEFORE my baking post uploads so I literally have a day to get all the photos, edited and perfected, up onto this blog, This explains why I found so much difficulty in consistency, last year.

When I measure my ingredients, the average time it takes to weigh all the constituents is at least 20 minutes to half an hour.  I'm not too sure why this takes so this long.  However, I prefer everything to be as smooth as possible, especially if I'm not familiar to what I'm baking. 

Since the time it takes the weigh ingredients, I do this in the morning for when I bake later on, I'll be diving straight into baking.

From the time I preheat my oven and set the baking tray or cake tin or cupcake tray is only when I initiate my baking mission.
Lighting is essential

The thing about taking good baking pictures is two things; the lighting has to be spot on and you have to be hast with the photos, otherwise the mix will be exposed to too much air and you could potentially have a disaster cake. For that reason, I take pictures of the batter or eggs quickly.

The method of making the cake doesn't take too long. Nevertheless, there are occasions where I spend 2 hours or more in the kitchen, mixing, adding, baking and washing up, so I'd say it varies.

Shortly after I dispute the mix into the container, I settle the cake tin or tray into the oven, set the timer and take this opportunity to wash up s, in case I have icing to follow or I generally want a clean kitchen.

Also, I take this time to edit the first set of photos. The first set of photos is the process of actually making the sweet treat. By the time the cake's baking time is finished, I'm usually complete. 

I allow the cake to cool and perhaps during them, I'm preparing the icing or still editing photos, it depends. For me, it sort of takes 10-20 minutes for cakes to cool so by the time it does, it's relatively late.

From then on, I take my cake out onto a nice plate or serving platter and I'll take a ton of snaps of the after result which is usually yummy. Sometimes the ending result isn't always a success. Because I like to keep it real, I will try to make the worst cake in the world look somewhat decent. If there's nothing I can do to save the cake's fate, I won't even publish what the cake looks like in the end.


That's not the final step. It's all about uploading those pictures on time.πŸ˜… The most realistic time for uploading photos is usually on a Sunday. However I like uploading my posts on a
Saturday. And so yeah... I hope you enjoyed this little behind-the-scenes journey. I didn't go too in depth with the behind the scenes but I may do so in the future.


*I WANTED to include my own personal photos behind-the-scenes but found difficulty in doing so. I may do so, however, upload my own photos sometime later

Before you go...

Song of the month/week(whatever):

XXXtentacion- Moonlight







Book of the month:

Harry Potter and the Deathly Hallows

Coachella is offficially here!!






=


I'm not usually scared of teachers but there are a few which are extremely scary!


Participate in my latest poll !




Don't forget to comment on what you'd like to see next!


Until the next time!


#sweetreats xxx











Saturday, 7 April 2018

Recipe Post N0.12- Lemon Drizzle Fingers

Hiya everyone! 

I hope you are all well. First and foremost, I would like to say a big thank you for all your lovely comments and praise on last week's post. One of the greatest elements of blogging is being acknowledged for the hard work exerted into a blog post.

Moving swiftly onto today's post, it appears as though I'm going through a phase of only baking with lemons. I was suspecting whether I was doing the same with ground almonds as I baked with ground almonds twice in a row and it seems apparent the same thing is occurring with lemons. So I apologize if my posts over the past couple of weeks cause you to dislike ground almonds and lemons.

In order to bake this scrummy, easy drizzle fingers, you'll need:

200g of butter, softened

200g of golden caster sugar( can't seem to find this particular sugar anywhere. Let me know where you can find this particular sugar in the comments below)

4 large eggs 

100g of fine cornmeal

140g of self-raising flour

zest of 3 lemons

For the swirl and drizzle:

4tbsp of lemon curd

5tbsp of golden caster sugar

zest and juice of 1 lemon

Method:

Firstly, pre-heat the oven to 180C/ 160 fan oven/ Gas Mark 4 and ensure there is a shelf ready in the middle of the oven.

With that, butter a rectangular baking tray or small roasting tin and line with baking paper.

Place all the cake ingredients alongside a pinch of salt into a large mixing bowl and beat until creamy and smooth with electric beaters.

Scoop into the tin and level the top. Spoon the lemon curd over the batter in thick strips and using the handle of the spoon to swirl the curd into the cake.

Be subtle with this as too many swirls will not show up onto the cake.

Bake the cake for approximately 35 minutes or until golden brown and risen.

By now, the cake should've shrunk away from the sides of the tin ever so slightly and feel springy to touch.

Allow the cake to cool within the tin for 10 mins. Carefully lift the cake out of the tin and place onto a cooling rack.

To make the drizzle, mix 4 tbsps of sugar and lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp of sugar and scatter over the top. 

Let the cake cool completely, then lift onto a board,peel away the sides of the baking paper, cutting the cake into fingers.

And listo! SNAPSHOTS:


 




Before you go....


We pray for the mass shooting at Marjory Stoneman Douglas High School and also YouTube headquarters.

Song of the month:

Sad- XXXtentacion










Follow me on Snapchat:

Check out my last post here if you haven't already













YouTuber of the month: Patricia Bright



 Her "I spent..." videos are so hilarious. I love watching them.










Continue to pursue your dreams!

Comment down below what types of recipes would you like to see next.



That's it from me! See you in the next one!

#sweetreats xxx










Saturday, 31 March 2018

Recipe Post N0.11- Lemon and Almond Cake

Happy Easter Saturday!

Since Mother's Day, I believe I haven't made a soild, big cake for some time. With Easter right around the corner and I feel it's been a while since I've posted an recipe, why not? Besides, this cake is suppposedly healthy with the substituted spelt flour and "organic eggs".

In order to concoct this basic cake, you'll require

200g of butter, softened plus extra for greasing

165g of sugar(although the recipe opted for golden caster sugar, I used caster)

3 large,free-range eggs(once again, the recipe desired organic)

50g of plain flour or spelt flour

125g of ground almonds

2 lemons(the juice of one and the grated zest of two)

For the icing:

1 lemon, juice require only

5-6 tbsp of icing sugar.

Baking in the making(a.k.a METHOD):

Firstly, pre-heat the oven to 180℃/160℃ -fan/ 350F/Gas Mark 4. Grease the base and sides of a 20-22cm/8-8½ inch round cake tin, lining the bottom with baking parchment.

Within a mixing bowl, cream together the butter & sugar until light and fluffy,using an electric whisk OR a wooden spoon. Gradually, beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, following the almonds abd then the lemon zest.

Scrape the mix into the tip, tapping the sides to release any air bubbles. Bake for 35-40 minutes or until the sponge is lightly golden-brown, coming away from the sides of the tin and the skewer inserted in the middle of the cake comes out clean.

While the cake remains moderately hot, pierce the cake with a chopstick or something similar with 15 or so holes, all over the cake. Drizzle with lemon juice, particuarly into the holes and allow the cake to cool in the tin.

To make the icing to accompany the lemon cake, mix the lemon juice but by bit into the icing sugar, in order to make a smooth paste.

Smooth icing on top and then serve. And volia! Wasn't so hard, was it?

Snapshots:

 
 


 
  
 
  
 
   
Prior to this post ending(I can't remember the last time I've used this line)

Song of the month:

MelaTwins- Fleek Bop





Wish me luck on my Maths exam. By the time this post goes up, I would've already sat the test.
YouTuber of the month(WARNING: EXTREMELY FUNNYπŸ˜‚πŸ˜‚)






Help! How do I stop sweating so much ** this is me EVERYDAY!!!










Don't forget to send me your attempts over on Snapchat
↓↓















Or you can send your efforts of my recipes over on Google+ :








Also don't forget to participate in the polls I put up! I noticed no one has actually voted yet!πŸ˜…πŸ˜…




I'm halfway through Season 3 of the Originials!





Quote of the month:

Turning into the story of my life, not gonna lieπŸ˜…
















I'm gonna leave now so I can go to bedπŸ˜‚πŸ˜‚

Once again, Happy Easter and until the next time!

#sweetreats xx