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