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a cup of tea and cake

a cup of tea and cake

About me
Archive
My recent coffee chats
Recipes
Work with me

About me
Archive
My recent coffee chats
Recipes
Work with me

My recent coffee chats

Are you team chocolate or vanilla cupcakes? Me? Ei

Are you team chocolate or vanilla cupcakes? Me? Either. But always, always with sprinkles!

It's my sister's birthday today and even though she's 16,893km away, I had to make mini party cupcakes with white chocolate buttercream icing and 100s and 1000s to celebrate because I LOVE BIRTHDAYS.

A few years ago, we were in Sydney celebrating together and took a boat out to Watson's Bay. We were rewarded with the most beautiful views that span from Mosman to Manly. We sipped fizz until the early hours and I’d do anything to be celebrating with her today ❤️✨ happy birthday @hannahavent love ya always!

#acupofteaandcake #birthdaylove

Sometimes I feel a little bit like these bagels. A

Sometimes I feel a little bit like these bagels. A bit flat and slightly off-kilter.⠀
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The last week or so has felt a lot and sometimes it can be strange posting when it feels as though there are more important things going on in the world. But baking is truly the only way I know how cope with it all and take some of that stress away.⠀
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So last weekend I made bagels. Ha! What a disaster! I had to hand knead for a full 30 minutes because the motor on my handheld whisk would have definitely overheated. Maybe the dough felt my heaviness?

I wanted to share these with you as it just goes to show that things don't always go to plan. But this doesn’t mean we can’t pick ourselves up and try again ❤️
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But seriously, if you have the secret to making bagels, hit me up✌🏼 ⠀
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#acupofteaandcake #bagelbake

Survival tactic: make cookies and make them big. ⠀
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That’s all for now. Ok. Thanks. Bye. ⠀
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#acupofteaandcake #cookiesarelife

How to stop your bundt cake from sticking:⠀ ⠀

How to stop your bundt cake from sticking:⠀
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You go to all that effort to make a bundt cake and then it won't budge from the tin. I feel your pain!! Here are my top tips to ensure a clean release every time.⠀
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1. Use a non-stick, high-quality Bundt pan – I love @nordicwareuk ⠀
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2. Grease your tin thoroughly with a pastry brush to get into all the crevices – but *not* with butter. The milk solids in butter can act like glue, causing the batter to stick. Instead, use a non-stick vegetable oil spray or melted shortening.⠀
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3. Don't grease your tin ahead of time as this can cause the oils to slide down into the centre and pool. Do it *just* before you're about to pour your batter in.

4. Sprinkle your tin with a finely ground nut flour or granulated / demerara sugar rather than flour. The granules from the sugar or nut flour will act as a barrier and leave a clean and precise mould.⠀
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5. Use a spatula knife to carefully slide down the sides of the tin when it comes out the oven, just to loosen it up a bit. ⠀
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6. If you're bundt has risen over the central tube, remember to cut away or push back any extra cake so it can be released from the tin more easily.⠀
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7. Let your cake rest for five minutes right side up, and then five minutes upside down before attempting to get it out. ⠀
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8. Remember to invert it onto a wire so you can give it a little jiggle which usually does the trick! ⠀
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#acupofteaandcake #bundttips

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© 2021 A food blog by Charlotte Avent