Orbit cake

This week i made orbit cake.

This bake was different for me because this  cake is cooked in a bain marie, and i have never done a bain marie before.

This was not a normal cake, it was a sort of a mousse texture cake.

First you get chocolate and butter and melt that over a saucepan of boiling water.

Then you get sugar and eggs in a bowl and disk it up together.

Once the chocolate has melted and has cooled down for a minute or two you disk it into the egg mixture until it has all combined.

Then get a cake tin and pour in the chocolate mixture into it. Then get the cake tin and put it in a bowl of boiling water until it covers the tin about halfway.

Then put it in the oven at 140 degrees on fan and cook for 1 hour and 15 minutes looking at the hour.

It should be a bit wobbly.

Once it has cooked take it out of the tin and put it in the fridge.

Take out of the fridge about 2 hours before you are going to eat it.

Recipe curtesy of David Lebovitz




Focaccia bread

This week i made focaccia bread. I enjoyed doing this bake although i did have to prove the bread a lot.

First you make the dough and then roll it out on a oiled surface. Then you put a tea towel over it and leave it to prove for and hour.

Once the hour is up make it into a ball and knead it for 5 – 10 minutes and then leave to prove for another hour.

Then split the dough into two and let it prove for an hour in a bag.Once that is done prood it all over with you’re finger and then sprinkle with salt, pepper and Thyme over it.

Then put it in a oven for 15 minutes and it its cooked.

If you dunk olive oil in it it is so good.

Did you know:- Focaccia is a flat oven baked italian bread and the texture is similar to a pizza dough.

People sometimes use the dough for pizza and some people make sandwiches out of focaccia bread.



Birthday cup cakes

This week I’m staying in France at my godparents. There is a little girl next door whose birthday it was yesterday and I made her cupcakes.
These cupcakes are a plain sponge covered with butter icing and sprinkles. Cooking in France is the same as in Wales the only real difference is making sure I can read a bit of French so I don’t put salt in the cake mixture instead of sugar.


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