I've been baking for a long time but I still have a lot to learn when it comes to the subtleties of baking. One major thing I struggle with is adapting recipes to suit the altitude we live at here in Calgary. A recipe that works at sea level makes for a rich hard dense cake up here at over 1000m above sea level. This recipe was really unique in the order that it combined the ingredients. I added a little more milk than the recipe called for to compensate for the altitude here and the cake turned out quite well.
I baked the cake in two layers and used cream cheese frosting, you can use any type of frosting that you like. I colored it in three stages to give it an ombré effect and added edible pearls to the centre of each flower.
2 1/4 cups cake flour
1 cup milk *at room temperature*
6 large egg whites *at room temperature*
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp table salt
1 1/2 sticks unsalted butter, softened but still cool
Recipe from I am Baker
Baked eggs are delicious- actually eggs in any form are delicious! This is a super quick recipe for baked eggs. If you’re only making one or two you can pop this into your toaster oven instead of your conventional oven. The recipe below indicates the amounts required for one ramekin. You want to bake these until the whites are set and the yolks are still a little runny
Saucy Baked Eggs
A few tbsp of chunky tomato sauce
Sprinkle of your favorite cheese
Some herbs or chives to garnish (optional)
1. Preheat oven to 400 degrees
2. Add a few tbsp of tomato sauce to the bottom of the ramekin
3. Sprinkle some of your favorite cheese overtop the sauce
4. Crack an egg into a separate bowl and then make a small indentation in the cheese and sauce and carefully lower the egg into it.
5. Bake for approx. 20 minutes until the whites are set
6. Garnish and serve warm
These are great with toast!
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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