It's too darn grey :/
Not a colour I'm particularly fond of, especially when it comes with slushy muddy streets .
Luckily even though it was lazy and rainy all day yesterday, right when these were done in the oven, the sun came up for just a few mintues to help me pretty up the pictures.
Once in a while you come across a recipe that you just HAVE to try. Now, most people just look at the pretty pictures in magazines or cookbooks and move on . But every now and then, the skies open up and a light shines through and you know that there will no longer be peace in the universe until you make the recipe.
This recipe was for a mojito cake that I saw on Masterchef Australia sometime last week, and after that I've been waiting to try it , every chance I get.
After all, EVERYTHING is better with rum.
Or so they say.
So, it's safe to say that all is well in the universe again, because I managed to whip these up and share em' with some very happy (and lucky, mind you :P:P) friends yesterday.
These are my version of friendship bands.
I have a feeling I've just started a new tradition here.
While I was watching the Masterclass episode where these were made, they seemed pretty darn easy. Its just a simple cake, a buttercream frosting and a little flavoured syrup. After that it's just a matter of assembling it all.
The cake is all fancy because it does'nt use baking powder/baking soda for leavening, the eggs do all the work!! It's called a Genoise sponge, and honestly, I'd be lying if I said I was'nt a bit worried. But they turned out perfectly!!!
Happy Friendship Day!!!
Masterchef Australia season 4
For the syrup:
30gm sugar+ 45ml rum+ 10 ml limejuice+Zest of 1 lemon+Mint leaves+ 100 ml water
heat all the ingredients in a pan till the sugar has just dissolved and turn off the heat, and leave to infuse.
For the Genoise Spongecake:
260gms Castor sugar
150gms melted Butter
260gms Refined flour
- Preheat the oven to 180'C
- Whisk the eggs and castor sugar over a double boiler with an electric whisk. Continue to whisk until the mixture reaches a ribbon consistency. ( About 10 minutes).You can test it by lifting a little mixture with a spoon and drooping it back into the bowl, while moving the spoon. the misture should not sink immediately and should leave a visible trail.
- Once it reaches this stage, whisk it off the double boiler for a few minutes to cool it slightly. Now pour in the melted butter along the sides of the bowl and slowly fold it in.
- Pour in the flour in the same manner a little at a time and fold it in. This is done to make sure that you don't knock out the air from the batter as this is what will allow the cake to rise in the oven. Moving the batter around too much, or not folding ingredients in gently will cause it to loose all the air you whisk into the eggs.
- Pour the batter into cupcake cases and bake immediately for 10 minutes or until a skewer comes out clean.
- Cool the cupcakes.
150gms unsalted butter
300gms Sifted Icing sugar
5gms Mint leaves
Zest of 2 lemons
- Whisk the butter until slightly creamy.now add in the icing sugar a little at a time, whisking continuously. Once all the icing sugar is almost added in, add in the mint leaves and lemon zest and whisk.
- Pipe or spread on the cupcakes and top with a lemon wedge.
- * Do NOT skip the lemon wedge!!! I know squeezing lemon juice on a cupcake before eating it might sound weird, but the little burst of lemon juice over the buttercream icing just before eating the cupcake it what makes it beyond heaven!!!