I was invited by AMP Capital to co-host their charity fundraiser for The Create Foundation. I’ve been collaborating with Lisa Marie from Life Is Sweet Cakes for a while now. We donated a 2 tier fondant buttercream cake for the silent auction.
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Red velvet cake taste like a perfect balance between chocolate and vanilla. It’s commonly served with delicious cream cheese frosting and is deep brownish red colour. Pretty much it’s just made with coco powder added with butter or buttermilk. The bright red colour is achieved by adding red food colouring or in some recipes beetroot. This recipe is extremely simple and easy to make… I must warn you, the mixture does look like vomit for the first part of the process but comes together once you add the flour. The white chocolate bits are optional but I prefer to add them as they produce delicious little moist sockets.
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I created this recipe by accident (I guess that’s how all the best recipes are created). I really wanted to make a moist white chocolate cake to go with cherries as they are currently in season. The reason why I used the combination of brown and white sugar was because I ran out of brown sugar and needed to substitute the remainder with something. The end result was after the crust was deliciously sticky and toffee like, the middle was extremely moist due to the white chocolate bits added and the cherries balanced out the sweetness of the cake. This recipe currently my favourite and I’m happy to be sharing it with you!
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I adapted this recipe by Donna Hay’s Coconut and Ginger Baked Tapioca Custard. This dessert isn’t too sweet and is extremely light to eat. The flavours balance well with the egg custard. The texture of the longan and sago is very satisfying. I would definitely compare this dessert to a less sweeter version of a creme carmel.
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Continuing on from my last Philosophy bath and shower gel post, as promised I tested out my favourite recipe Raspberry Sorbet… How do you think it went?
