2nd BLOGIVERSAY + Favorites

Since I last posted over a month ago, Spatula in My Pocket’s 2nd blogiversary came and went– and with it, about a gazillion other things. I feel as if this year is just whizzing by. It’s been a summer of endings, pending beginnings and a whole lot of baking.

It’s still hard to believe this blog is two years old. When I first started out, I had no idea it would turn into a business, a career. With time, I feel I have deviated from why I first set out to blog.  With this post I hope to become regular again.

Here’s to a fresh comeback, sticking to promises and loads of love & happiness to everyone.

Below is a list of some cake trends and things that I have been obsessed with over the summer. Hope you enjoy!

Naked Cakes

The naked cake trend is by far my most favorite cake trend. I’ve always played for the more cake; less frosting team and when these cakes started trending last year, I was game!

 

 

The thin frosting layer with the slightly exposed cake underneath gives beautiful rustic look. Though I think a lot of people don’t appreciate the understated elegance of naked cakes. A simple naked cake adorned with fresh roses looks and tastes way better than the swirly ruffly over-frosted cakes people still opt for.

Tiered Cakes

Tiered cakes are another recent obsession. After the first disastrous attempt about a year ago I’d let go of all hope of ever stacking cakes and not having them look as if they are about to slide off. Fast forward to 10 months later and that fear has poofed away! Stacking cakes is so much fun!

 

I’ve made 4 (almost perfect) tiered cakes this past month alone. I wish every order is a tiered cake order from now on 😀

Russian Piping Tips

I’d seen Russian piping tips all over the internet, bought a set about a year ago, and promptly forgot about them. It wasn’t until I saw this tutorial by iambaker that I remembered I had a set lying forgotten in the kitchen drawer. They have become my newest favorite thing ever since!

Russian Piping Tips

Russian tips are piping tips with intricate cut outs resembling different flowers.

 

They result in beautiful delicate flowers that look like they might have taken you hours of work but instead take you just seconds. You do need a lot of practice and patience and gobs of frosting.

Wilton Burgundy Gel Food Color

This tiny bottle of food color yields the most exquisite shades of pink; bubblegum pink, to my favorite Barbie pink, to the hottest color of the year, ‘millennial pink’.

 

It is stronger and works way better than normal pink food color. I’ve been sneaking it onto cakes in the form of flowers, swirls, blobs..any way I can 😉

Reese’s Peanut Butter Cups

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Picture credits: https://topsecretrecipes.com/reeses-peanut-butter-cups-copycat-recipe.html

 

I blame Always Hungry for this obsession -.-

She-Wolves: England’s Early Queens

A few months back, I stumbled upon an Instagram account featuring Princess Diana’s most iconic looks and that was it. I was hooked.

I have since then seen every video there is about her on Youtube, every documentary on Netflix. I’ve made my sisters sit through her funeral show twice, sobbing the entire way through.

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Credits: http://princessdiana-legacy.tumblr.com/

 

And when it seemed like I’d researched everything there is about Diana, I moved onto the other British Royals. First the Crown (second season come quick!) and now Helen Castor’s miniseries, She-Wolves: England’s Early Queens.

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I’m halfway through the second episode and, guys, I am seriously considering taking up British History as a major for Masters studies next year o.o

Jojo

This one here is a forever favorite of mine but gets a special mention because she is 6000 miles away and I MISS HER MORE THAN EVER.

Summer wasn’t summer without our Vigo rides, peach iced teas, stalking and Community sessions.

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Love you, Jojesmojes! 😥 ❤

And thats it!

What have you been loving this summer? Let me know in the comments down below, I’d love to know!

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1st Blogiversary + CHOCOLATE CAKE

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

This time last year, I sat with my laptop; editing, tweaking, hesitating and finally hitting ‘publish’on the first post on spatulainmypocket.com. *dundundun*

With that one click, I gave permission to everyone in the world to read what I had written and see what I had made. That’s the day Spatula in My Pocket was truly born. It started as a hobby and in the space of an year, has become a part of my identity. A part that I am immensely proud of. So, in this post I am going to indulge myself and talk about my magnificent journey so far (lots more to come, InshaaAllah!)

There is special surprise at the end for you, so start scrolling!

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Spatula in My Pocket has opened new worlds to me, found me new friends, a sense of purpose, and above all, it has given me confidence to overcome the crushing fear of failure and TO TRY.

The year has passed by so quickly.

From interviews, shoutouts, being mentioned in Buzzfeed, Parade Magazine, winning the Foona best blogger competition and baking bazillion cakes. This year has been a roll coaster ride.

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Some of my favorite posts from this year have been:

This decadent red velvet cake with whipped cream cheese frosting + its Halloween rendition

An all-time family favorite, Chicken Karhai

S’mores. Brownies. PIE. >>> S’mores Brownie Pie

First post, the rich gooey molten lava cake

Chocolate Chip Banana Bread, also involving a mention of my first ever attempt at a Wedding Cake

First Bake Stall!! Sigh. Memories.

This to.die.for Salted Caramel Chocolate Tart

The ultimate comfort food…Fettuccine Carbonara

My brother’s birthday cake: strawberries and cream cake

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Also can we just admire these pictures?

I threw myself a little blogiversary party.

Nothing much.

Just some mini cupcakes, normal cupcakes, donuts, and a giant pink ombre cake topped with MORE DONUTS. ^.^

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st BlogiversaryClassic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Lastly, thank you all so much for your continued support and love!

I appreciate everyone who visits this humble website even when weeks go by without any new posts (guilty as charged).

Spatula in My Pocket is for you guys.

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

I hope and pray with all my brownie-loving heart that the next year and the years to come bring endless prosperity and joy and rainbows and sprinkles to the domains of Spatula in My Pocket. I vow to be a better blogress and update more exciting recipes and answer all queries diligently!

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

And now, without any more sentimental words, here’s the recipe for THE CHOCOLATE CAKE my inbox gets flooded with requests for. MUCH LOVE!

Classic Chocolate Cake with Swiss Meringue Buttercream

Serves 12
Ingredients:
For the Cake
2 ½ cups all-purpose flour
¾ cup cocoa powder
2 ½ teaspoons baking powder
¾ teaspoon baking soda
1/2 teaspoon salt
½ cup plus 2 tablespoons canola oil
2 cups granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla essence
1 ½ cups whole milk, at room temperature
1 cup hot strong-brewed coffee
For the Swiss Meringue Buttercream
1 cup granulated sugar
4 large egg whites
250g softened unsalted butter
1 tsp vanilla essence
Directions:
Chocolate Cake
  1. Preheat oven to 180 degrees C. Grease and flour two 8-inch cakes pans and set aside.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
  3. In the bowl using a hand mixer, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolks, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee and mix just until combined.
  5. Evenly divide the batter among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool completely before frosting.
Swiss Meringue Buttercream
  1. Place the egg whites and sugar in an extremely clean heatproof bowl. Place over a pan of simmering (not boiling) water and whisk with a hand whisk until the sugar has dissolved completely and the mixture is warm to the touch, if you rub some of the mixture between your fingers it should be smooth and you shouldn’t be able to feel any graininess, this will take about five minutes.
  2. Remove the bowl from the heat and attach it to your stand mixer with the whisk attachment or use an electric hand whisk, whisk the egg whites until it forms a thick, glossy, bright white meringue and is completely cool, the bottom of the bowl should feel cool to the touch, this will take about 10 minutes.
  3. Once the meringue is cold, switch the mixer to a low speed and begin to add the butter, a tablespoon at a time, make sure that each addition is fully incorporated before adding the next; the meringue will deflate a little and may begin to look curdled. This is normal, just keep adding the butter gradually and whipping away and it will come back together. If, once all the butter has been added, your mixture is runny, the butter may have been too soft or the meringue still warm, just put the bowl in the fridge for 15 minutes or so then carry on whipping.
  4. Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract. Keep cool in the fridge till ready to use
Assembling
  1. Place the bottom layer of cake on a cake plate or serving dish. Spread on about ½ to ¾ cup of the buttercream with an offset spatula. Top with the next layer of cake.
  2. Frost the cake with the remaining buttercream. Refrigerate until set, about 15 to 20 minutes.
*For the ombre effect; divide the buttercream into three bowls. Color to of the bowls with varying shades of pink. Starting from the bottom, spread the darkest color frost. Then spread the lighter pink above it. Cover the top layer with the white frosting. With a cake scraper, smooth the sides.