This weekend is packed to the core. While we do not have any halloween party, we do have invitations of various kinds and this provides a good opportunity to bake since there would be people who could possibly polish the food off. Yay! And since I have only about a month more to go before I let go of my beloved standmixer, I need to maximise the use of it.
First up is Joanne Chang’s Apple Snacking Spice Cake which is easy to bake and delicious for munching. I have been attempting some of her recipes and thus far, they turn out good!
Next up is banoffee macarons, one that Yumi chose to bake from the Macarons book that she gave me months ago. Since I had just attended the French Macarons class, I’m ready to apply what I’ve learnt. Having to eyeball the whipped egg whites to a shiny, smooth consistency is key to having a sexy looking macaron shell and I’m nervous about it. We do have feet this time but the shells are a tad hollow. What is wrong again??
Last but not least, we baked Spiced Chai Latte Cupcakes. Baking them made me think of the reason why I started baking in the first place – that I was captivated by the many many cupcakes that I saw online and was thus enticed to bake them. Cupcakes are easy to bake and they are absolutely not as finicky as macarons. I got the idea to bake these cupcakes from the blog – Love & Olive Oil – but adapted a little using the Chai Latte teabags instead of the black ones. Thus, I also adjusted the amount of spices used – half of the amount indicated. The frosting is just amazing! It’s so delicious and not as heavy as the usual (American) buttercream. The cupcakes turn out moist and the whole combination is just heavenly! This cupcake recipe is for keeps.