7 minute read
Birthday celebration
BIRTHDAYS ARE FOR CAKE!
We never need an excuse for cake but to celebrate Fresh Living’s 150th issue, we’ve gone big! Six local bakers took on the challenge of impressing our food team, and this is the result…
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When planning a celebration, the first task on the to-do list is always the cake, right? And with loads of inspiration on our Instagram feeds, it was a challenging task narrowing down our options when looking for a baker to create our 15th birthday masterpiece. But we did, and we were so happy with the six cakes that made their way into our Fresh Living celebration. This is how it all went down…
WHO DID THE JUDGING?
Justine Drake: Content Director & Editor-in-Chief Liezl Vermeulen: Editor Gail Damon: Deputy Food Editor
The entire Fresh Living print & digital team
’Grams of greatness! Follow our bakers on
Instagram @mond_vol @cafechiffon.cpt @cake_me_happy @cakesby_emilyjane @sweet.escakes.za @cake.patisserie. studio
AND THE WINNER IS… CAKE PATISSERIE STUDIO!
By Kerri Nelissen
Winning flavour
This vanilla sponge cake was made irresistible with white chocolate ganache, lemon-curd filling and Swiss meringue buttercream.
More about Kerri and CaKe Patisserie Studio
“Unlike most fairy tales, mine started while I was working a desk job in London. I decided to take part in an office bake-off, and although I was up for it, I had barely cooked baked beans in my life! So I watched some YouTube videos, popped my cupcakes in the oven and started attempting to create decorations with a butter knife (no joke). My team won in the ‘most effort’ category, and then something inside me was curious to pursue this. I moved back home to South Africa and enrolled to become a pastry chef with the Institute of Culinary Arts in Stellenbosch. I had found my passion. After studying, I worked in various bakeries and delis before deciding to start my own business. In June 2019, CaKe became a reality. Three-and-a-half years in and I haven’t looked back!”
Kerri’s baking tips
“My best piece of advice is to have patience when baking – let your macaron shells rest before you bake them, let your ganache cool before dripping it over your cake... Don’t rush the process.”
BEST DRESSED & OVERALL WINNER CaKe Patisserie Studio, Somerset West
BEST TASTE
Cafe Chiffon We were blown away (very softly) onto a little cloud when slicing into this cake. Liezl said she had never had such a light and soft cake. The fragrant, unexpected Earl Grey fl avour took us to Cloud 9! Plus, this cake had the perfect buttercreamto-cake ratio – and the buttercream was not overly sweet (mind-blowing, actually!).
MOST INSTAGRAMMABLE
Cakes by Emily Jane
Our foodies and art director could just not get over this on-trend, retro creation! It’s the glitter cherries that did it for us... they were, quite literally, the cherry on top!
A SLICE OF HAPPINESS
CAKE ME HAPPY This cake celebrated fresh produce and Fresh Living’s delicious covers. Our biggest surprise was the inside, though – it had a perfectly balanced moist cake and crumb!
MONDVOL
A crowd favourite in terms of taste. Andriette is known for her carrot cake, and now we know why! This was runner-up for best taste as voted for by the Fresh Living team.
SWEET ESCAKES
Just as punchy in colour as our magazine! Most of all, we love that we learned a new technique using rice paper and wafer paper to decorate this showstopper.
for salads
Spicy Honey & Mustard Chicken Wings with Sour Cream Dip
INGREDIENTS METHOD
Chicken Wings
700 g (8) chicken wings
Marinade
75 ml Knorr creamy honey and mustard salad dressing 2 large cloves of garlic, peeled and bashed
Glaze
60 ml Knorr creamy honey and mustard salad dressing 30 ml (2 tbsp) extra virgin olive oil 2 bird’s eye chillies, fi nely chopped (remove seeds for less heat) 30 ml (2 tbsp) honey 1 ml Robertsons black pepper to taste 1 ml salt to season
Dip
100 ml sour cream or crème fraiche 100 ml plain yoghurt 2 tbsp chopped chives squeeze of lemon or lime juice 1 ml salt to season 1 ml Robertsons black pepper to taste lime or lemon wedges to serve 1. Place the chicken wings and marinade ingredients in a sandwich bag and massage the dressing all over the wings. 2. Place in the fridge for at least 4 hours or preferably overnight. 3. Preheat oven to 180°C .
4. Make the glaze by mixing all the glaze ingredients together and set aside.
5. Place the wings on a wire rack set above a baking tray, brush liberally with the glaze and roast 30 - 40 minutes until golden brown, caramelised and cooked through. 6. Increase the oven temperature for the last 10 minutes if the wings need more colour. 7. Baste the wings once or twice more during the roasting time. 8. While the wings are roasting, place the dip ingredients in a bowl and mix well.
9. Serve the wings immediately with the dip and some lemon or lime wedges.
lime or lemon wedges to serve
TRY OUR NEW
RANGE
Delicious Mince Lasagne
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INGREDIENTS
500 g extra lean minced beef 1 sachet Knorr Dry Cook-in Sauce spaghetti Bolognese 200 ml water 400 g can chopped tomatoes 9 lasagne sheets 300 ml Knorr Classic white sauce 25 g margarine 25 g wheat fl our 300 ml semi-skimmed milk 30 g cheddar cheese, grated
2. In a pan, fry the mince until browned. Blend contents of the sachet with the water and add to the pan with the tomatoes. Bring to the boil whilst stirring, then simmer for 1 minute. 3. Empty the contents of the white sauce into a jug. Fill up to the 300ml mark with boiling water and stir until thick and smooth.
4. Beginning with the beef sauce, place alternate layers of beef and pasta into an ovenproof dish. Top with a layer of white sauce, sprinkle with the cheese and bake for 35-40 minutes until golden and bubbling. 5. Delicious with a mixed salad.
METHOD
1. Preheat the oven to 190°C, 180°C fan assisted, 2. In a pan, fry the mince until browned. Blend contents of the sachet with the water and add to the pan with the tomatoes. Bring to the boil whilst stirring, then simmer for 1 minute. 3. Empty the contents of the white sauce into a jug. Fill up to the 300ml mark with boiling water and 4. Beginning with the beef sauce, place alternate layers of beef and pasta into an ovenproof dish. sprinkle with the cheese and bake for 35-40 minutes until golden and bubbling.
Tasty, Better Meals!
