Have you ever tried to frost a cake upside-down? That’s what the upside-down cake frosting technique is all about. And it will change your life!
Want a perfectly smooth and flat cake with sharp edges? Then flip it upside down! Check out the video below to find out exactly how the upside-down cake frosting technique works. You won’t ice a cake any other way ever again!
If you’re looking for a recipe to try this technique on, try this one or how about this one. If you’d like a written step-by-step description of how to do the upside-down frosting technique, then click here.
These baked doughnuts have a crunchy biscuit layer on the bottom and are coated in a glaze made with cereal milk
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Have you ever wondered why it’s socially acceptable to eat a doughnut for breakfast (Thank you, America) but cake gets you a raised eyebrow? Well, I wonder this all the time. Which is why I love the cake doughnut – it’s cake disguised as a doughnut, making it totally okay. It doesn’t end there because now we can also have cookies for breakfast – BAKERS® has made Good Morning Breakfast Biscuits! What a time to be alive.
The recipe for these cake doughnuts is probably the easiest one you will ever make. Add all the ingredients to one bowl. Mix. Bake. Done. But what they lack in difficulty they make up for in ingenuity because THEY HAVE COOKIES INSIDE! Yup, I crammed the new BAKERS® Good Morning Breakfast Biscuits inside the batter to give it a crunch – why has no one thought of this before?!
Dip them in a glaze made with cereal milk and you’ve got a doughnut that’s not just a pretty face; bite into the light sponge and then BAM there’s some serious crunch going on because the breakfast biscuits stay crisp even after baking. It’s milk and cookies meets cake.
So, to sum up, these are a breakfast food because:
They contain yoghurt.
They contain BAKERS® Good Morning Breakfast Biscuits
6 Good Morning Milk & Cereals Breakfast Biscuits, plus extra for garnish
DOUGHNUTS
60g yoghurt
60g (1/4 cup) vegetable oil
120g caster sugar
180g self-raising flour
1 large egg
few drops vanilla extract
GLAZE
60ml milk
60ml breakfast cereal of your choice
240g icing sugar, sifted
Blue and purple gel food colouring
Instructions
Preheat oven to 180C (160 for fan-forced). Grease a 12-hole doughnut pan and crumble the biscuits into the bottom of each doughnut hole. To make the doughnuts, place all the ingredients into one bowl and beat well for 3 minutes. Pour the mix into a piping bag and pipe into the greased doughnut tray and bake in the oven at 180C for 15 minutes or until a skewer inserted comes out clean. Allow to cool slightly before turning out onto a wire rack. To make the icing, combine the milk and breakfast cereal and allow to sit for 10 minutes. Strain the milk (discard the cereal) and stir it into the icing sugar to form a thick, spreadable consistency. Tint the glaze blue and purple and dip the doughnuts into the glaze. These doughnuts are best enjoyed on the day they're made.
The brushstroke cake is one of my favourite trends! Why? Because literally anyone can do it.
Brushstroke cakes have taken over our instagram feeds and I couldn’t be happier. Unlike some of the other cake decorating trends, this one is easy to nail. First we wanted them draped in fondant (ugh). Then we wanted them naked (ugh again). Then came the drip cakes (still kinda love this one), hypnotic mirror-glazes (pretty but tricky) and the unicorn obsession (please no) that we’re all still trying to mentally recover from. If you’re sick of unicorns, then I’m happy to tell you that they’ll be going back to the magical place they came from.
STEP 1: Make your favourite cake recipe (this is mine), frost it all over then refrigerate.
STEP 2: Make the brushstrokes – melt about 200g of chopped good-quality white chocolate (you’re going to eat it remember, so get the good stuff)
STEP 3: Tint it your desired colours using POWDER FOOD COLOURING. This is really important – the liquid/gel stuff will just cease your chocolate. You can find the powders at any baking shop. And don’t worry, because afterwards you can use the powders to colour frostings, batters, etc.
STEP 4: Drop a teaspoonful of the chocolate onto a silicone baking mat or baking paper, then use the back of the spoon to smear it outwards. Don’t make it too thin or the strokes will crack later. I’ve seen many people using a pastry brush to brush the chocolate but I find it makes them way too thin and they break easily. Allow them to set completely then remove them with a palette knife or sharp knife.
STEP 5: On your already-frosted cake, work from the back and gently press the chocolate brushstrokes into the buttercream. If they don’t stick, simply stick a knife into the cake to create a slot for the chocolate brushstroke to fit into. Continue layering to the front, using blobs of frosting to stick them onto the cake. Refrigerate until ready to serve! Brushstroke cake done -voila!
TIP If you want to add some bling, dust the brushstrokes in gold or metallic dust once they’re set – it would look spectacular on a chocolate cake!
