Candyfloss Cuppies

This week at University, the Muslim Student's Association (MSA) held a cake sale in order to raise funds to support a Fun Day with 38 orphan kids (from Baitul Aman Children's Home). Charity begins at home and this opportunity gave me an excuse to finally bake a batch of Candyfloss cupcakes which have recently been catching my attention on Pinterest.

Ingredients

150g Butter
1 Cup Castor Sugar
1 and 1/4 Cup Flour
3/4 Cup Cocoa
3 Eggs
3 tsp Baking Powder
100ml Milk
50ml Water
1 tsp Candyfloss or Bubblegum flavoured Essence

Icing

100g  WoodenSpoon
120g Icing Sugar
Pink Gel Colouring
Candyfloss

Method

Beat Butter and Sugar until creamy, then add the rest of the ingredients and beat for approximately 3minutes

Line cupcake tray with cupcake cases and fill each case 3/4 way

For the icing, beat WoodenSpoon and Icing Sugar until creamy, then add 2-3 drops of desired gel colour and mix until colour is evenly distributed

Once baked and cooled, ice cupcake and top with fresh Candyfloss

Unfortunately because of the Durban heat, after about 3hours the Candyfloss dissolved and left a sugary blue smear like below, so I do suggest topping the cupcakes with the Candyfloss just before serving

22nd! with an unexpected surprise

Family, Friends, Food and the Farm

Over the years I have noticed the attention and detail that goes into the appearance of the cake, leaving the taste as an 'extra''.I long for the days when cakes could be eaten in a forkful without spending minutes trying to peel away the sugary fondant (which I think tastes horrible). This is why when the Mother bear asked if I had any particular cake in mind, I immediately thought of the farm cake she had often baked for us growing up.

The moist double layer chocolate cake, coated in smooth buttercream icing and sprinkled with green coconut 'grass' made my heart skip a beat. Obviously we can't forget the kitkat fence around the farm and the cute plastic animals which I always feel is a bonus gift (unlike the edible cake toppers).

Thanks Mum, Love you Lots

As the famous Cake Boss says;

"Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It's all about the memories."

- Buddy Valastro

But what's a birthday without a surprise?

I now share the 12th of September with a sweet little princess

Congratulations to my cousin and her husband on becoming new proud parents

Choc-Banana Mousse

For those of you who are banana-lover's, this chocolate banana mousse is sure to put a smile on your face...

Ingredients

4 Tbsp Milk

2 tubs Fresh Cream (2x250ml)

1 cup roughly chopped chocolate (preferably dark chocolate)

6 bananas, mashed

2 Tsp Icing Sugar

1/2 Tsp Vanilla Essence

Chocolate shards for garnish

Method

For the Chocolate Sauce, heat 5 Tbsp Fresh cream and 4 Tbsp Milk in a non-stick pan and bring to a boil, while stirring continuously.

Add the chocolate and mix gently until the chocolate is melted.
Cool to room temperature and leave aside.

Combine the mashed bananas and chocolate sauce in a bowl and mix gently.

In a separate bowl, whip the rest of the cream until fluffy and combine with icing sugar(powdered sugar) and vanilla essence. Mix Gently

Add the chocolate-banana mixture to the whipped cream mixture and gently fold until well combined.

Pour equal quantities of the mixture into 6 individual bowls or glasses and refrigerate for at least 2 to 3 hours.



Serve chilled and garnish with whipped cream and chocolate shards