Chef: ec-centricity ---------------------------------

(P.S.: In the recipes tag, click on the photo to see the recipe.)




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Chocolate Cupcakes with Raspberry Buttercream and Chocolate Glaze - Recipe here
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White Chocolate Mousse with Strawberries - Recipe here
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Red Velvet Cake (please don’t delete the recipe, it won’t show up on your blog anyway!) Recipe by: Surfing the Menu Serves: 12 Prep Time: 20 min | Cook Time: 25 min| Ready in: 45 min Ingredients: 250g butter, softened 3 cups (660g) white sugar 6 eggs 30ml red food colouring 3 tablespoons unsweetened cocoa powder 3 cups (375g) plain flour 1 cup (250ml) buttermilk 1 teaspoon vanilla essence 1/2 teaspoon salt 1 teaspoon bicarb soda 1 tablespoon white vinegar For the Icing: 500g cream cheese 375g white chocolate 250g butter, softened Directions: Preheat oven to 170 degrees C. Grease and flour three 20cm cake tins. In a large bowl, cream the butter and the sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt. Mix the bicarb with the vinegar, and gently stir into mixture. Be careful not to over mix. Divide batter into three prepared 20cm round tins. Bake in preheated oven for 25 minutes. Allow to cool. To make the white chocolate cream cheese icing: Melt the white chocolate in a double boiler or in the microwave and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to ice between the layers and on top of the cake.
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Chocolate Buckwheat Protein Pancakes - Recipe here
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Strawberry tartlets with vanilla mascarpone - Recipe here
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Radish Kimchi - Recipe here
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Devilish Devil’s Food Cupcakes - Recipe here
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Lemon Tart with White Chocolate Cream and Strawberries - Recipe here
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Star Watermelon Pops - Recipe here
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Raspberry Verines
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