Decorated Cake Idea: Happy Mother’s Day

 

Decorated Cake Idea: Cake for Mother

 

Decorated Cake Idea: Bunny in a Bubbles Barn

 

The Recycled Fabric Hanger Plant Hanger

 

The Recycled Fabric Hanger Plant Hanger

Materials:

• Recycled fabric strips (t-shirts, sheets, etc.)
• Scissors
• Wooden ring or dowel
• Measuring tape

Instructions:

1. Cut the fabric strips: Cut the fabric strips into lengths depending on the size of the plant hanger you desire.
2. Attach the fabric strips to the ring: Fold the fabric strips in half and tie a lark's head knot around the ring or dowel.
3. Create the macrame pattern: There are many different macrame patterns you can use for the recycled fabric plant hanger. Some popular options include the spiral knot, square knot, or diamond knot.
4. Create the plant basket: Once the macrame pattern is complete, gather the fabric strips together to form a basket for the plant pot.
5. Finish the hanger: Trim any excess fabric strips and secure the bottom of the hanger with a knot.

Tips:

• Choose fabric strips that are compatible with the macrame cord you are using.
• Experiment with different colors and patterns of fabric strips to create a unique design.
• Be patient and take your time when creating the macrame pattern.
• Use a variety of knots to add interest to the design.
• Add tassels or other embellishments to the bottom of the hanger for a more finished look.

Here are some additional tips for creating a beautiful recycled fabric plant hanger:

• Choose the right fabric: The type of fabric you choose will affect the overall look of your plant hanger. Cotton fabric is a popular choice for its softness and durability.
• Consider the size of your fabric strips: The size of your fabric strips will determine how many you can use in your design.
• Use a variety of knots: Experiment with different knots to create a more interesting design. You can find many different macrame knot tutorials online.
• Add tassels or other embellishments: Tassels, feathers, or other embellishments can add a touch of personality to your plant hanger.
• Have fun and be creative! There are no rules when it comes to creating a recycled fabric plant hanger. Let your imagination run wild and create a design that you love.

With a little practice, you can create a beautiful and unique recycled fabric plant hanger that will add a touch of personality to your home.

Coconut Sacher Torte

 

Coconut Sacher Torte

This recipe combines the classic richness of a Sacher Torte with the tropical sweetness of coconut. It's a decadent and elegant dessert that's perfect for special occasions.

Yields: 8-10 servings

Prep time: 30 minutes

Cook time: 15-20 minutes

Total time: 45-50 minutes

Ingredients:

For the Sponge Cake:

• 6 large eggs, separated¹
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• Pinch of salt
• 1 teaspoon vanilla extract²

For the Coconut Filling:

• 1 (14 ounce) can sweetened condensed milk
• 1 cup shredded coconut
• 1/4 cup coconut milk
• 1 teaspoon coconut extract
• Pinch of salt

For the Chocolate Glaze:

• 6 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup

Instructions:

Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a large bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add 1/4 cup sugar, beating until glossy and meringue is formed.
3. In a separate bowl, whisk egg yolks with remaining 3/4 cup sugar and vanilla extract until pale and thick.
4. Sift flour, cocoa powder, and salt over the yolk mixture. Gently fold until just combined.
5. Gently fold the egg whites into the yolk mixture in two batches, being careful not to deflate.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 12-15 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the cake cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.

Make the Coconut Filling:

1. In a medium saucepan, combine sweetened condensed milk, shredded coconut, coconut milk, coconut extract, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
3. Remove from heat and let cool slightly.

Assemble the Torte:

1. Once the cake is completely cool, carefully peel off the parchment paper.
2. Spread the cooled coconut filling evenly over the cake.
3. Roll up the cake tightly, starting from one of the short sides.
4. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours, or until firm.

Make the Chocolate Glaze:

1. In a heatproof bowl set over a pot of simmering water, melt chocolate, butter, and corn syrup, stirring occasionally, until smooth.
2. Remove from heat and let cool slightly.

Glaze and Serve:

1. Unwrap the chilled cake and place it on a serving platter.
2. Pour the chocolate glaze over the cake, allowing it to drip down the sides.
3. Let the glaze set slightly before slicing and serving.

Tips:

• For a richer flavour, use high-quality dark chocolate for the glaze.
• To prevent the cake from cracking, roll it up while it's still slightly warm.
• You can garnish the torte with toasted coconut flakes or fresh coconut shavings.
• This torte can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition Information (Approximate, per serving):

• Calories: 400-500
• Fat: Coconut Sacher Torte

This recipe combines the classic richness of Sacher Torte with the tropical sweetness of coconut. The result is a decadent and indulgent dessert.

Ingredients:

For the Sponge Cake:

• 6 large eggs, separated
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut

For the Apricot Filling:

• 1 (10-ounce) jar apricot preserves

For the Chocolate Ganache:

• 1 cup heavy cream
• 12 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Make the Sponge Cake:
• Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
• In a large bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add 1/4 cup sugar, beating until glossy.
• In a separate bowl, whisk egg yolks with remaining 3/4 cup sugar until pale and thick.
• Sift flour, cocoa powder, and salt over the yolk mixture and gently fold.
• Gently fold the egg whites into the yolk mixture in two batches, being careful not to deflate.
• Fold in the shredded coconut.
• Pour batter into the prepared pan and spread evenly.
• Bake for 10-12 minutes, or until a toothpick inserted into the centre comes out clean.
• Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
• Let cool completely.
2. Make the Apricot Filling:
• Warm apricot preserves in a saucepan over low heat until melted and smooth.
3. Make the Chocolate Ganache:
• Heat heavy cream in a saucepan over medium heat until simmering.
• Remove from heat and pour over chopped chocolate.
• Let stand for 5 minutes, then stir until smooth and glossy.
• Stir in butter and vanilla extract.
4. Assemble the Torte:
• Spread the apricot filling evenly over the cooled cake.
• Pour the chocolate ganache over the apricot filling and spread evenly.
• Refrigerate for at least 2 hours, or until set.
5. Serve:
• Cut into squares and serve.

Nutrition Information (Approximate, per serving):

• Calories: 500-600
• Fat: 30-40g
• Protein: 5-7g
• Carbohydrates: 50-60g
• Sugar: 40-50g

Tips:

• Ensure egg whites are at room temperature for optimal volume.
• Don't over-mix the batter to keep the sponge cake light and airy.
• Roll the cake while it's still warm to prevent cracking.
• You can garnish the torte with additional shredded coconut or chocolate shavings.
• For a more intense chocolate flavour, use dark chocolate for the ganache.
• To make ahead, assemble the torte and refrigerate for up to 2 days.

Enjoy your delicious Coconut Sacher Torte!