Dark Chocolate Tea Cakes with Baked Pears & Caramel Roasted Walnuts

Dark Chocolate Tea Cakes with Baked Pears & Caramel Roasted Walnuts   
The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Courgette & Walnut Cinnamon Tea Cake with Whipped Maple Butter Cream

Courgette & Walnut Cinnamon Tea Cake with Whipped Maple Butter Cream  
The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Rustic Apple Pistachio Walnut & Ricotta Mini Loafs

Rustic Apple Pistachio Walnut & Ricotta Mini Loafs 
The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Chocolate Treasure Tea Infused Chocolate, Banana & Pecan Loaf

Chocolate Treasure Tea Infused Chocolate, Banana & Pecan Loaf 
The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Orange Blossom & Blueberry Flourless Ricotta Cake

Orange Blossom & Blueberry Flourless Ricotta Cake
The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Tripple Chocolate Cheesecake with Stockholm Tea Infused Ganache

Tripple Chocolate Cheesecake with Stockholm Tea Infused Ganache
The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Caramel Mud Cake with White Chocolate Caramel Ganache

Made to Order; Caramel Mud Cake with White Chocolate Caramel Ganache, Adorned with Fresh Rose's
The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Strawberry Zest Tea Infused Rhubarb & Ricotta Flourless Cake

Strawberry Zest Tea Infused Rhubarb & Ricotta Flourless Cake
Treat yourself at The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Gluten Free Persian Love Cake

Gluten Free Persian Love Cake
Only at The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson

Apple Polenta & Pistachio Gluten Free Cake

Apple Polenta & Pistachio Gluten Free Cake
Only at The Silva Spoon Tea & Coffee Emporium Cotton Tree, QLD
@alita_johnson 

Fig & Orange Polenta Cake

Fig & Orange Polenta Cake

Plated up so elegantly by the girls at 

The Silva Spoon Tea & Coffee Emporium Cotton Tree QLD

@alita_johnson

Lavender Scones

Bake Ready; Lavender Scones
@alita_johnson

Baked Chocolate & Hazelnut Cheesecake Infused with Love Tea

Baked Chocolate & Hazelnut Cheesecake Infused with Love Tea
@alita_johnson

Baked Fig & Orange Turkish Cheesecake

Baked Fig & Orange Turkish Cheesecake
@alita_johnson

c u p c a k e s

Coconut. Rose & Pistachio. Orange Blossom. Blueberry.
@alita_johnson

Unassembled Blackberry lemon Cheesecake

Unassembled Blackberry lemon Cheesecake
@alita_johnson

Vanilla Layer Cake with Rose Butter Cream

@alita_johnson

Vanilla Layer Cake with Rose Butter Cream

Cake Mixture 

9 eggs

465ml milk

450g butter, cubed 

20ml vanilla extract 

225g plain flour

625g self raising flour 

600g raw caster sugar

Rose Butter Cream Mixture

450g butter, cubed

600g icing sugar

30ml rose water

30ml milk

Have all ingredients at room temperature. Preheat the oven to 190.c

Butter and line three 8” spring form tins

Sift both flours together 4-6 times and set aside

In an electric mixer cream together butter, sugar and vanilla, until light and fluffy. With the mixer speed on medium, add the eggs; beating well after each addition

Decrease the mixer speed to low and starting with a small amount of flour, alternate mixing in the flour and milk until well mixed, you may notice the mixture will look slightly curdled to start with, this is normal and will soon mix into a nice smooth mixture

Pour mixture into prepared tins, bake for 40-45 minutes or until a skewer poked into the center comes out clean and the top springs back when lightly pressed

Cool for 15 minutes in the tin before releasing the spring; turn onto cooling rack and cool completely before assembling

Now for the rose butter cream, it is important to have the butter at room temperature. Beat the butter until slightly whipped, slowly add half of the icing sugar. Add small amounts of each the rose water and the milk when needed to bring the mixture together. Continue adding the liquid and remaining icing sugar until well mixed. Turn the mixer on high and whip until preferred texture

This icing mixture works well for piping any effect.

Now for assembling the layer cake, place a small teaspoon of icing on your chosen serving plate, and place the first layer on top; this will ensure your cake will stay in place while icing.

Using a flat icing spatula spread a thin amount onto of the first layer and place the next layer on top; continue with the next layer.

Next you want to take an 11cm-angled spatula and ice around all the edges and top, finishing with a smooth and level surface

This is the base of a layer cake and you can choose your desired piping effect from here.

Store in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving

Strawberry Zest Tea & Lavender Loaf

Strawberry Zest Tea & Lavender Loaf

Only at the Silva Spoon Tea & Coffee Emporium

Cotton Tree, Sunshine Coast QLD
@alita_johnson

The Essential Sponge Cake Recipe

The Essential Sponge Cake Recipe

 

Sponge Cake Mixture

12 eggs

pinch of salt

370g plain flour

330g raw caster sugar

120g butter, melted & cooled

Start by having all ingredients at room temperature. Preheat the oven to 180.c 

Line two 10-12” spring form cake tins and set aside

Place the eggs and sugar in an electric mixer and beat on high for 10-12 minutes or until the mixture has doubled in size and is light and fluffy

While the egg mixture is beating sift flour 6-10 times (this part is a must, do not skip the sifting)

Sift the flour once more over the egg mixture; fold through with a wide spatula until just mixed. Make sure there are no bubbles of flour left unmixed 

fold through cooled melted butter

Pour half the mixture into each prepared cake tins

Bake for 25-35 minutes, or until golden and once pressed lightly on top and the cake spring back. Cool completely in the cake tin

Serve as desired; perfect for a tradition strawberry jam and cream sponge or sandwich lemon basil curd in between the layers and top with fresh berries

Enjoy

Orange Blossom & Pistachio Bundt

Orange Blossom & Pistachio Bundt

Cake Mixture

6 eggs

310ml milk

300g butter, cubed

15ml vanilla extract

40ml orange blossom water

150g plain flour

450g self raising flour

450g raw caster sugar

60g pistachios, crushed; to adorn

Icing Mixture

250g icing sugar

30ml milk, warm

10ml orange blossom water

Have all ingredients at room temperature. Preheat the oven to 190.c

Generously butter a 10” Bundt tin, making sure to butter and line the center with baking paper

Sift both flours together 4-6 times and set aside

In an electric mixer cream together butter, sugar and vanilla, until light and fluffy. With the mixer speed on medium, add eggs; beating well after each addition

Decrease the mixer speed to low and starting with a small amount of flour, alternate mixing in the flour, milk and orange blossom water until well mixed, you may notice the mixture will look slightly curdled to start with, this is normal and will soon mix into a nice smooth mixture

Pour mixture into prepared Bundt tin, bake for 50-70 minutes or until a skewer poked into the center comes out clean and the top springs back when lightly pressed

Cool completely in the tin, this is a must, especially when baking in a grooved Bundt tin

Now for the icing drizzle, heat milk in a small pot over low heat, do not let it boil, add orange blossom water to the milk once it is off the heat, place icing sugar in a mixing bowl and mix continuously while pouring milk into icing mixture

Turn your cooled Bundt cake onto a serving stand and drizzle as you wish; it is up to you if you would like the whole cake covered with a glaze or with a lovely drizzle, finished with a sprinkle of ground pistachios