Hi guys, It's been an exciting week for me with M's Kitchen - I had a lucky break - my first ever cake order and being asked to make a wedding cake! My very first cake order was a vanilla and strawberry layered sponge cake for a friends grandma's 88th birthday and I was so pleased to hear she enjoyed it. So much so, she didn't even want to share it with her family and they had to fight for a piece! I was happy with this cake but I am still working hard to achieve those perfectly straight sides. On my recent quest to make a perfectly smooth and level layered sponge cake, I have: Used a cake leveler to ensure all sponges are the same height Done a 'crumb coat' to lock in loose crumbs before the main buttercream covering Used my cake turntable and a cake scraper in order to achieve a super smooth finish But, unfortunately it still isn't the instagram worthy cake I am dreaming of - so the mission continues! The next thing I want to try is to cut
Hi Guys, This week I gave myself the challenge to cook with aquafaba . This magical bean juice has revolutionised plant-based baking and I'm here to share 3 easy and simple ways you can cook with it. Aquafaba is the cooking liquid from beans and legumes and typically it is a waste product of cooking and is poured down the drain. However, if whisked at high speeds it will form deliciously soft peaks just like whisked egg whites - magic! It can be used to replace egg whites in a variety of sweet and savoury recipes. Today I'm going to share three recipes I've tested: Swiss buttercream, meringues and chocolate mousse. Swiss Buttercream I've actually never made this before, not even via the traditional method using egg whites. I was first introduced to this buttercream on the Great British Bake Off and was amazed at how white, glossy and elegant it looked. The fact that I can make this fancy buttercream with the leftovers from my chickpea can feels very bizarre. Aft