Lavender infused Brown sugar, Pear and Apple Tarte Tatin

Hello All, Sorry the name is a little bit ponsy but i still am trying to use up my culinary lavender in new ways lol... (Side note - Cats do NOT like the taste..) The new incredibly famous Tarte Tatin has an interesting history... apparently (after looking it up on wikepedia lol..). Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day.

She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven.

After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. An alternative version of the tart's origin is offered on the Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelized apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born.

The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the Sologne region. Its lasting fame is probably due to the restaurateur Louis Vaudable, who tasted the tart on a visit to Sologne and made the dessert a permanent fixture on the menu at his restaurant Maxim's Paris.Anyways, Here is my take on the classic French dessert

Lavender infused Brown sugar, Pear and Apple Tarte Tatin
Ingredients

9inch over proof dish

The pastry:
225g all purpose flour
110g Cubed Butter
2 Beaten Egg Yolks
30g Fine sugar
1 Tsp vanilla essence
1-2 Tbsp Water

The filling:
1 Chopped medium conference pear
1 Sliced Large dessert apple
1 Tsp Cinnamon
20G Tightly packed brown sugar
1/2 Tsp Ground Culinary Lavender (you can do this by finely chopping it)
1 Pinch of salt (to taste
30g Softened butter

Method
1. Preheat the oven to 180c
2. Combine the pastry dry ingredients in a large bowl
3. Rub in the butter until the mixture looks like bread crumbs
4. Beat the egg yolks with the vanilla essence and then mix by hand into the bread crumbs
5. Kneed the mixture until dough like, adding the water.
6. Roll the dough into a ball, cover with cling film, and place in the fridge.
7. Add the cinnamon, lavender, brown sugar, salt and softened butter to a pan on a medium heat and allow to melt together.
8. When melted together, reduce the heat and place the chopped fruit in the mixture to cook for roughly 10 minutes.
9. Remove the dough from the fridge and roll till its about 4-5mm thick. Then place over the cooking fruits and transfer into the oven. (MAKE SURE YOUR DISH/PAN IS OVEN PROOF!)
10. Cook for 20 minutes, or until the crust is a golden brown, then remove.
11. Place a tart tin or place ontop of the pan and turn the pan upside down (Upsidedown cake style)

AND VOILA!


Until Next time!
\(^_^)/

=/ I should learn to draw

Joined a guild in the game that i'm basing the story belows world on... Made my first avatar and Sig.... I know, i suck lol.

Artist ReChew: Hanabi Drift

Hello people!

Recently i was talking to a good friend of mine who also happens to be an artist and graphic designer in his spare time. After checking out some of him more recent stuff i asked him if he could do something for the site... He agreed, and in exchange i would like to share a bit about the Artist himself and some of his work. The interview is below..... But first, Look how awesome this is!

Great huh?! I feel it really captures me in my purest form lolol.

Interview~

Walnuts
Today I am joined by good friend and fantastic artist Andre Hanabi Drift! Men want him and Women want to be him! Welcome to Radiant Silver Spoon Andre, How have you been?

Andre

Haha, I've been well. my arm's practically a stump from all the drawing i've been doing lately but i'll live.

Walnuts
Good to hear it! So lets get started, first off, tell the audience a little about yourself, your art style and how you get started.

Andre

I'm 25 living in south London, I love lasagne and cookies (not together), and my favourite song of all time is R.E.M.'s losing my religion.

I'd describe my art style as "almost bara" because although I follow a history of manga style conventions I don't think i'd call myself a mangaka (comic artist)
as for how I got started started I was basically bored at school and started doodling, I didn't put a pen down for about 15 years and here I am


Walnuts
Can you describe Bara to the people out there... and lets face it you may need to describe Manga also haha.

Andre

Haha, well Manga is a term used for the Japanese style of drawing comic books, things like Dragonball, Sailor Moon and Pokemon are the more mainstream side of it that made a strong hold here in the west

within manga there are many subgenres

Bara is should not to be confused with Shonen-Ai (boys love) or it's more R-rated cousin Yaoi which tend to feature very feminine pretty boys

Bara is written for gay guys by gay guys so the men tend to be more... well manly

Walnuts

So we could say its basically a Masculine/Muscled sub genre of manga, with a sometimes adult theme?

Andre

Yes yes

very much so

-Andre Reaches for a Cookie, dropping crumbs everywhere. I pretend not to notice but the OCD inside me is freaking out....-

Walnuts
So what would you say gives you the inspiration to draw? Is it certain times? certain situations? certain musics?

Andre
Hmmm, I usually get inspiration at really weird times, like at 3 in the morning haha

I find that music definitely helps me concentrate
I even have a spotify play list specifically for when I'm at work

my biggest inspiration probably comes from talking with other artists, having that community to support me definitely keeps me focused


Walnuts

Awesome, so if you had to recommend an artist to us (asides from yourself) who are you drawing inspiration from currently?

Andre

my darling Emi is an amazing artist who is always great to bounce ideas off of, in fact we tend to be very good at breaking each other out of artistic blocks. Mosskat is also a very talented artist, she just has a natural grace when it comes to setting up scenes, she also kicks me in the pants if I start slacking.
Nickie Charles is also awesome as is my beloved Sable-chan who is a sweet heart.

Walnuts

Woah, sounds like you have a great community there. I have also seen Emi's stuff... she is fantastic! Might get her to do something as well one day haha.

Well Andre, as always its been a pleasure

before i let you get off to your land of art and imagination

i would like to ask you to let my readers in on a secret about you that not many people know!

Andre

I'm a natural blonde.... haha, no I kid

hmmm....

when I was younger I had a brief crush on Jackie Chan, ah the innocence of youth

Jackie Chan?? Really??

Walnuts

LOL! Hilarious!

And with that, i will let you get back to work, thank you for spending some time with me today.

From myself and the viewers of Radiant Silver Spoon i would like to wish you all the best in your future works!

Andre

No problem, hope you feel better

Walnuts

Cheers (sniffle/cough/splutter)

~End~

If you liked any of the stuff you saw here feel free to check out his DeviantArt page HERE. You can also become a fan of his work at his Facebook page found HERE.

Now im off to nurse my Manflu... its serious stuff lol...

Until Next time guys
\(^_^)/

Fresh approach

Hello everyone! Hope i haven't been away too long!

Its been a while since i actually made anything in the kitchen that was worth sharing with you guys, but last night i found myself home, alone, on a Saturday night... you can imagine the pathetic scene..... I came back from the gym to find my house mate gone to see his family. The TV isn't working properly because of the reception mess up caused by the typical British rainfall. I have seen all the dvds we own. And i'm too broke to go out. ( i can imagine you are all shedding a little tear for me now haha.)

HOWEVER, this was a great opportunity to use up some of the random crap that my kitchen accumulates.

After having dinner, triple quarter pounder burger with all the trimmings (YUM!), i set to work dragging out what i had. Previously i had some vanilla pod steeped in sugar at the back of the cupboard which i had forgotten about, in addition to a pot of culinary lavender which i bought ages ago to try with sautéed Anya potatoes... needless to say that combination was horrendous.

So, all is good until i remember i do not have any eggs, and i am too broke to go get some seeing as they are "non essentials"... We have Butter, Vanilla sugar, Clementine Zest



Flour and Culinary Lavender..... It could only mean one thing.....



Lavender and Clementine Zest Shortbread cookies!:

Ingredients
125g Butter
55g Sugar (caster preferably)
180g Plain Flour
Zest of 3 Small/Medium Clementines
1 Table spoon of Lavender
Pinch of salt (to taste)

Method
1. Preheat Oven to 190C/375F/Gas 5.
2. Combine the Butter and Flour in a large bowl by hand.
3. Once fully incorporated add the sugar and salt to the dough mixture and fully combine.
4. Add the Zest and fully combine
5. Add the Lavender and fully combine.
6. Roll by hand on a flat surface in a cylindrical shape (like a tube) and cut cookies vertically down with a sharp knife to a thickness of about 3/4 of an inch.
7. Position on baking paper in a baking tray with about an inch of space between each one, as they will expand while cooking, and leave in the fridge for 20 minutes to cool.
8. Remove from Fridge and place in the oven for 15-20 minutes, or until the cookies turn a golden light brown.
9. Once finished remove from oven, place on a wire rack to cool for 15 minutes.

Complete!



By time they were sitting out cooling my house mate had returned with some of his visiting family members.. and i couldn't tell them "NO! I need those to take poncy pictures of!!!" haha.



But at least i managed to get one!

Hope you guys enjoy these as much as i did. I used Clementine because i think the taste is a bit more floral and perfumey than orange zest which can be a bit harsh. The Clementine mellowness and the floral lavender are a good combination, but im sure you guys can think of some equally great ones. All the best!

Until next time
\(^_^)/

Skipped my mind

Hello all.

I don't know what i have never posted about this before but in 2008 i went to the culinary Olympics in Erfurt (germany)... Being a cooking blog u would think that it would of been the first thing i spoke about... But you would be wrong lol.

Here are some of the pictures.. its was truly amazing. As always i spent my time hovering around all the sugary things!


Obligatory Chocolate Dragon (as you do haha)


Platted selection of chocolate, berry and hazlenut sweets (i think)


My favourite piece! No idea what went into it though lol... except a truckload of thought and precision.

All the pictures can be seen in my facebook pictures here!

Don't forget to like the page in the top right hand corner if you are on facebook guys, i appreciate the support a lot!

- As an extra bonus, Check out what i found on the web.... so simple and yet so effective! -



Until next time \(^_^)/

Mumbo Jumbo cakes!

I'm still on track with my new years resolutions and to date have managed not only to update my blog regularly, but also get myself to the gym, and focus more on what i moved out for!

In this post i'm going to pay my respects to (in my and many others opinions) one of the most talented and influential pastry chefs of the century, Pierre Hermé



Pierres elegant take on the archetypical French "Macaron" is what i believe shot him to notoriety! For those of you who do not know what a Macaron is just Google it and wait for the visual feast of colors.

Like all geniuses Pierre began at a young age. At 14 he began his career as an apprentice to Gaston Lenôtre, a prolific baker who sadly die a few years back. From here onwards Hermé went from strength to strength, eventually opening his first shop in Tokyo in 1998. Since then he has opened several other venues and written numerous recipe books and biographies. His work in the pastry kitchens is absolutely phenomenal.



The flavor combinations are themselves incredible, but what really is appealing with his creations are their appearances.. Hermé manages to bring the most simple of recipes to life with a variety of twists and tweaks.



Simply fantastic.... Ok Enough gushing haha!

This week i tried my hand at some classic flavor combinations with my own tweaks. its been a while since i did a recipe, but here goes!


Double chocolate cashew butter frosted cupcakes (kinda)



Ingredients:

~Cake base~
225G Butter (either salted of unsalted, depends on your taste)
225G Sugar
4 Medium Eggs
250G Milk Chocolate
225G Self Raising Flour
3Tbspn Milk
1Tspn Vanilla essence
3Tbsn Coco Powder
Salt to taste

~Frosting~
300G Smooth Peanut butter
180G Butter softened
1Tspn Vanilla essence
200G Chopped Cashew nuts
400G Icing Sugar



Method:

BEFORE ANYTHING PREHEAT THE OVEN TO Gas Mark 4 (180c degrees)

1. Combine all of the frosting ingredients in a bowl and make sure they are fully incorporated into the mix. Then set aside in the fridge or a cool place.

- Grease whatever tray you plan on baking the cakes in. i have one designed to make 12 brownies, 3x3 inches, this recipe makes about 15 of these sized cakes. -

2. In a large bowl combine the cake butter with the castor sugar and cream them together.

3. To this mixture add, 1 at a time, the eggs. make sure to fully incorporate the eggs before adding the next one.

4. Once the eggs are mixed in add the vanilla essence and the milk and mix in.

5. Mix in the Coco powder and the flour until fully incorporated.

6. Finally add the chopped chocolate and fully combine all the ingredients.

7. Place in the preheated oven for roughly 20 minutes, checking after 20 minutes to check with a skewer whether or not they are fully cooked through. If the skewer comes out wet then place them back in the oven for a further 5-10 minutes.

8. Once fully cooked through remove from oven and leave to cool, and then decorate with icing and garnish when cooled.

And thats it!

Complete! They arent Pierre standard but these were actually really good, i brought them into work and they were gone within a few minutes.

Enjoy.
See you next time \(^_^)/

Happy new years!

I know its a few days late but i want to wish everyone across the globe a happy new year! Hope you all did something worthwhile to see the new year in.

I went to a masquerade ball... which turned out to be mostly debauchery, but also pretty random and amusing so cant complain. especially when you wake up with pictures like this!


Obviously when i was told "Masquerade ball" i heard "Masked Waiters Ball"...


The new years gang in The last Tuesday society chaos


No words needed...

Needless to say my friends and i had a great time!

Lol. Ive made 2 new years resolutions. These are realistic ones that i cant really not start doing because time is getting away from me and i need to keep focused on atleast a few things once in a while.

The first is I NEED TO GO BACK TO THE GYM! i lay in bed playing with my belly fat about an hour ago and suicide seemed like the only other option. Suicide is messy and a bit selfish so the gym it is lol. Used to go religiously, but you know what happens when u take some time off and get lazy... you just forget about it :(

The second is to start working towards my entrepreneurial goals.... If i want to make it into the catering industry i need to pull my finger out and start actually doing some work.

Ah, before i go, The Christmas meal was delicious if i dont say so myself. I spent about 8 hours in the kitchen with my mother trying to get everything prepared and awesome looking for Christmas day. This is how it turned out.


The table did look very indulgent! especially that decanter... i dont even know where that came from lol.


These were my favorite, My sister and Brothers fiancé have dietary needs which wouldn't permit them to eat the meat. So we made these Pygmy cranberry, lentil and red onion stuffed pumpkins.

Wishing the best for all of you. Have a blessed New year and stay tuned!

See you soon \(^_^)/

Corinne Bailey Rae

This is my first artist review. As such i have chosen to go with one of my all time favorite songstresses.



Corinne released her first, self titled, album in February 2006 and believe it went to number 1 in the UK charts! With mesmerizing songs like "Choux Pastry Heart" and dazzling lyrics displayed in "Like a Star" (which was song recently by Rebecca on the British X Factor) it was obvious that Corinne would be an international sensation.



Unfortunately after releasing her first album her husband, jazz musician Jason Rae, passed away in what police announced as a drug related incident. After such a traumatic event it would of been understandable if Corinne didnt return to the public eye at all. However, in January 2010 She came back onto the radar with the release of her highly anticipated second album "The Sea". releasing the single "I'd do it all again" just before the album.



Whilst the songs are just as beautiful there is a definite sadness to many of the lyrics, and justifiably so.



Corinne has a soulful voice unmatched in grace and mellowness. After listening to any of her songs even once you will definitely want to hear more. She has collaborated with some interesting characters, such as John Legend and John Mayer at the 2007 Grammy awards, and has produced some beautiful covers of Bjork and Led Zeppelin songs. If you are looking for a calm yet memorably gentle sound then look no further!

See you next time!
\(^_^)/

Worldwide Celebrations!

Happy Halloween!!!
I did my first Jack'o'Lantern for the ghoulish holiday!



It was Also Eid recently... So Eid Mubarak to all my Muslim friends out there! Also it was recently Diwali, so happy diwali all you Hindus.

My work colleagues decided to share thier celebration with us by bringing in some amazing indian sweets!



As far as i can tell these sweets are made from curdled milk, sugar and a vast arrangement of spices and decorations. Ranging from pistachios to edible silver leaf! If you have never tried Indian sweets, then its definitely an enjoyable and different experience especially if you are use to your western sweets. Not saying western sweets are bad, but its just different. Like when u go to Germany or Belgium and buy some chocolate... In the UK we have chocolate and its pretty good.... but the Belgian chocolate is like on a whole new level of epic!



Anyone else celebrating anything let me know how it went!

Ive got something a bit special Coming up next...

Until next time everyone, stay cool!
\(^_^)/

Apple and Banana Baby Cakes

A few days back i had been walking to my local tube station to get the underground to work. The rain was pouring down, and everyone was miserable because of this. As i had a bit of time i stopped in a local health food Cafe near me for a coffee before i carried on my journey.

In there the was a small baby girl and her mother on the table opposite me, the mum was feeding the baby Apple and Banana baby food.



Now i dont know about you guys but this brings back MAJOR memories for me... i use to love these little baby food pots so much when i was young that even when my younger sister, who is almost 5 years younger than me, was born i would sneakily eat hers!

Lol, dont worry, this story actually going somewhere.

Seeing this i was inspired to make my own version of this delicious little pot of gold. Obviously im too old for baby food now.... (atleast thats what i tell my friends) so i came up with a quick recipe to try and re-experience my toddler years!

Apple and Banana Baby Cakes!

The Recipe is an adaptation of Rachel Allens (author of Bake) Dutch apple cake with the additon of the banan and apple mini chunks throughout.

The icing was a typical icing sugar mix with reduced pink lady apple juice as the base rather than water, in order to counter the melllow banana'y taste of the sponge.



Find the recipe HERE

Yes i know..... i have nothing to do with myself... And yes, yes i AM very bored most evenings LOL.

Until next time
\(^_^)/

Anime ReChew: Scrapped Princess

Ive decided to actually start doing some anime reviews after a friend of mine from work has suddenly become interested (thanks to me) in japanese animation and cartoons.

Ive watch anime since i was about 8 years old and have never looked back. Whilst i have seen many, MANY, shows i have only had a few achive viewing excellence in my opinion. Whenevr i do an Anime ReChew (get it??? sounds like ReView but cause i like food i put ReChew!!!!???!! arent i hilarious ahhahahahahaah lol. feel free to shoot me if u see me irl) i will try and be as indepth as possible. And will also talk about series' that i dont think are worth a watch.

With all that said lets have a look at one of my favourite series' from the land of the rising sun!

Scrapped Princess

When i was first introduced to this anime it took me about a year before i actually watched it. The name threw me and i have no interest in cutesy magical girl shows (Sailor moon etc), but once you start watching it you see a very intricate story, held together by believable characters.The plot follows Paciffica Cassull. A young girl with who appears to be like any other little blond girl. She is bossy, rude, sweet, sensible and at times helpful. All of this being fine until you find out that she is a child born to royalty, bearing the stigma of an ancient prophecy which dictates that if she is to reach her 16th birthday then the world shall be destroyed. And all at once the story gets interesting.



Paciffica is accompanied by her step brother and sister whilst she runs from.... well... pretty much the world. Shannon Cassull, her brother, is an excellent swordsman. He has vowed to keep her safe from anyone who would do her harm, even though he is constantly bossed around by Paciffica he still remains loving and loyal. Raquel Cassull, Pacifficas sister, is a military class wizard with the ability to conjure tremendous power with only a few words (particularly impressive when noting that other magicians in the series have very long incantations to perform minor spells), Raquel has a very calm and gentle nature in contrast to her great magical strength, since both of the siblings parents have died trying to protect Paciffica, Raquel now assumes the motherly role in the group.Along the journey the trio are joined by some who wonder how true the prophecy is, and others who are oblivious that they are befriending the scrapped princess.



In a world where robotic war ships co exist with mysticism the scrapped princess must remain alive to find the truth about who she is and what will happen when she turns 16.One of my favourite things about this series is that it is only 24 episodes long, so it doesnt drag on and on and on....If you are new to anime then definitely start off your adventure with this. Truly a masterpeice of story telling.... and the fight scenes are mesmorising to boot.Hope you guys like it as much as I do!

Until next time! \(^_^)/

Move Completed... Finally!

Hello subscribers and visitors!

Its been a long LONG struggle lol.. and majorly stressful to boot.... but im finally moved into my new house!



Dining area!



Living Area!



Plant!



And a Bigasss TV! My Housemates idea.... but im warming to it lol! :)

So this is where im living now, will be able to upload alot more freely now. Hope everyone has been good and i will be back with something delicious soon!

Until then.... Stay cool!

\(^_^)/

Chocolate exploits

For the last few weeks now i have been learning about chocolate... I discovered what couverture is, i figured out why tempering is used... i also found out that different chocolates react to different ingredients in unique ways.

This is a quick post to show what i have been coming up with!

Plum Kuro

The garden has produced a billion plums this year, so i have mixed them with dark chocolate ganache to make these delicious little bars... based with crushed digestive biscuits and garnished with plum icing and cashews.


Diced plums were incorperated into the sponge which was dyed a slight pink to match the skin of the plums.


Dark chocolate melted with salted butter to give it the shine. I was going to use milk chocolate but the plums were sweet with the sour aftertaste, and milk chocolate would of definitely gotten lost amongst the flavors.


And Voila! They are complete. They are very simple to make and without going into too much detail...

The sponge was a basic victoria spong recipe with a tsp of red food colouring and the chopped plums incorperated whilst mixing.

The chocolate coating was choocolate and butter melted and mixed together

And the icing decoration was the remaining plums reduced in a bit of water and caster sugar, then when fully reduced over a medium heat strain out the juice (i used a sieve for this) and mix the juice with enough icing sugar to get the correct consistency, not too runny. this should also come out as pinkish color, depending on what plums are used.



Well thats it from me! but before i go, here are some chocolates i had at a japanese tea bar recently.


Strawberry and Chilli
Yuzu
Matcha
Mango and Balsamic

See if you can guess which is which! Until next time \(^_^)/

Indian inspired Revlation!

Ah............ Finally completed!

That took about 3 days to come up with a final design and after the initial prototype with the Mango Lassi cream cheese style frosting (seen here)


I decided to go in a new direction because the frosting was just so loose.... i considered thickening it with custard powder but then i had to watch his allergies (see previous post) so i couldn't do anything too risky... Also Look at that thing... It looks terrible lol... The watery looking stuff over the passion fruit is my attempt at caramelized decorations... turns out i should stick to chocolate work and leave the sugar spinning o the pros for the mean time lol.

All in all i think this original one looks terrible and i wasn't a big fan of the taste although mum and sisters disagreed and thought it was nice, but they are always nice when i make stuff and tend to eat anything that's put in front of them lol.....

So..... Back to the drawing board!!


In the end i went back to basics.... I had to think what would actually convey exotic fruits, but at the same time not kill him.

The inspiration for this cake kinda came from the Indian restaurant that me and my work colleagues visited the other day. For the First time i had Mango Lassi.... was so nice, tasted like milkshake but wasn't overpoweringly dairying.

The major problem however this time was..... THE CHOCOLATE!!! I know right... as if chocolate is ever a major problem lol... But this time it was. The person who was getting the cake doesn't like chocolate... so i racked my brain trying to think of substitutes.... Which led me to the Above DISASTER!

Then i thought about it a different way..... "Why doesn't he like chocolate?"



It turns out that he doesn't like the smell of it... And that sorted everything out, as well as confirming that i should be going with the potent smelling exotic fruits....

I decided to go in a different direction with it now finally! Mango White Chocolate frosting with a cheaper white chocolate so that the smell of it would not detract from the mango and alert him to the fact it was chocolate based. in the end it just tasted like mango ice cream (but not ice cream obviously).. was very lush. Passion fruits to trigger the nostrils initially and then the more subtle but just as delicious smell of the mangoes really drew you into this cake. The day I transported it to the party i had to go to work first in the day time, so the whole office smelt like a fruit cocktail lol.

On the inside was a cardamom infused sponge cake without the egg obviously. and running through it were strands of saffron for the color and for the subtle spice of it....

And then.... TADA!!!



The Left Over White Chocolate i just mixed with some cream cheese and butter to make a ganache kinda thing and added green food dye to tie in with the theme of the cake



And now, ill let you know how i made it!

Cardamom and Saffron Sponge With Mango Chocolate Frosting

Ingredients:

Egg-less Cardamom Cake:

175g Plain flour
50g Fine Cornmeal
400g Sweetened condensed milk
100g Butter
175ml Water
2tsp Baking powder
1tsp Baking soda
1tsp Vanilla extract
10 Strands of Saffron
2tsp Ground Cardamom
1/2tsp Salt

Method:

1. Preheat the oven to 150 degrees centigrade and Grease the bottoms of 2 9" cake tins and then set aside
2. In a Large bowl sieve the dry ingredients together and make sure they are all fully incorporated together (Salt, Flour, Cornmeal, Bicarbonate, Baking powder, Chopped Saffron and Cardamom)
3. Melt the butter and then add melted butter to the wet ingredients remaining minus the vanilla extract, so that's the Condensed milk and the water.
4. Mix the wet ingredients (now with the vanilla extract) into the dry ingredients and Incorporated fully with a wooden spoon of electric mixer if u are lucky enough to have one lol.
5. When fully mixed separate the batter evenly into the cake tins and even out the mixture before putting them into the oven for roughly an hour, check to see when the cake it done by using a skewer to see if the middle of the cake is ready or not.
6. When done, take both cakes out and set aside on cooling racks.

Mango White Chocolate Frosting:

Unfortunately i didn't do the measurements for this properly and it was all kinda doing it by eye and feeling my way through... but if you follow these directions you will know what to do when it comes to it.

ROUGHLY...

600g White Chocolate
350ml Mango Puree
25g Butter

1. Melt the Chocolate either in the microwave for a few seconds (stiring after 10 seconds), or in a ban marie over a stove.
2. Add butter to the melted chocolate
3. Pour Chocolate and butter mixture into a bowl and slowly add the mango puree, mixing all the time. When the mixture becomes stiff but manageable cover it and put it aside in the fridge until needed.

Green Chocolate Ganache:

100g Cream cheese
180g White Chocolate
80g Icing sugar
2tsp Green Food coloring

1. Melt the Chocolate
2. Remove chocolate from stove or microwave once fully melted and then stir in the cream cheese, icing sugar and green food coloring. It should go a kind of putty texture.

And VOILA!


Hope you guys like it as much as i enjoyed making it... pity i don't really like cake that much lol.

Until next time...

Enjoy \(^_^)/