Top 10 Baking Essentials

Top 10 Baking Essentials

I know it’s been a while since I last posted on the blog, and I’m sorry about that. I haven’t been in a good place lately (another blog post for another time), but I’m back and ready to post again! Today I’m going to be sharing my Top 10 Baking Essentials with you guys, so let’s get started.

  1. Mixing Bowls

Mixing Bowls

I couldn’t live without my set of plastic mixing bowls. They are so versatile and have a great non-slip base. Every home baker needs at least 2 mixing bowls of different sizes.

2. Rubber Spatula

Spatula

These spatulas are so useful for mixing batter, folding in egg whites and anything else that requires a delicate touch.

3. Measuring Cup & Spoons

Measuring Spoons Measuring jug

These 2 are an absolute must have. I would be lost without my Oxo Good Grips measuring jug and my set of measuring spoons. They are equally as useful for cooking as they are for baking.

4. Sieve 

Sifter Sieve

I use an old-school mesh sieve for all of my baking. It’s perfect for sifting flour and icing sugar. Saying that, I’m planning on buying a hand flour sifter because they are a lot less messy than my old-school sieve 🙂

5. Egg Separator 

Egg Separator

I use an egg separator almost every time I bake. It’s a must have for making marshmallow fluff or delicate cake batters. It’s so much easier and less messy than separating the egg in your hand!

6. Hand Mixer

Hand Mixer

I love my hand mixer, it’s incredibly versatile and perfect when you need to mix something quickly. I use it for egg whites, marshmallow fluff and whipped cream!

7. Stand Mixer

Stand Mixer

I was lucky enough to get my Kenwood Patissier Mixer for my 21st birthday. This thing is an absolute life saver when you have to make double batches of cake batter and of course my beloved marshmallow fluff. It’s definitely worth investing in a good quality stand mixer because you’ll end up having it for the rest of your life!

8. Cupcake Pan, Spring-Form Cake Pan & Baking Sheet

Cupcake Pan

Springform Cake Pan

Baking Sheet

These 3 are absolutely essential to any home baker. Having these 3 means you can bake just about anything, from the obvious cupcakes, cakes & cookies, to bread, cheesecake, cinnamon rolls and tarts.

9. Heat Resistant Glass Bowl

Heat Resistant Glass Bowl

I love my Pyrex glass bowl. It’s perfect to use as a bain marie when you need to temper chocolate and make meringue!

10. Small Saucepan

Small Saucepan

The last thing in my Top 10 Baking Essentials is a small saucepan. I use my Scanpan Impact saucepan to make cake batter, sauces, lemon curd and of course I use it as a bain marie.

I hope this small list of baking essentials can help you out in your day to day baking! Thanks for reading my little blog post and have a great day 🙂

P.S. You can get post of the items on my list from Yuppiechef Online.

Boomie Hills

Boomie Hills

Boomie Hills

This dessert is very special to me. It’s the dessert my Mom used to make for special occasions when I was a kid. My favorite meal growing up was Mac ‘n Cheese & Boomie Hills. That meal was something I always looked forward to. My Mom got the recipe from a 1991 Your Family magazine and since then it has become my ultimate comfort meal.

Sweetened condensed milk, Tennis biscuits and Cadbury’s flakes are the heart of this dessert. Basically you just throw all the ingredients into a bowl and let it set in the refrigerator. Once it’s chilled, you get a soft, gooey, super sweet dessert. As a kid, this was heaven in a bowl, but as an adult, I find myself craving a bit more texture. So, I’ve attempted to recreate this special dessert  into tart form. Hopefully, you’ll love it as much as I do!

P.S. Be prepared for a lot more recipes using Orley Whip (I think the stuff is awesome!).

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All the ingredients: Condensed milk, Orley Whip, Tennis biscuits, lemon juice, gelatine, butter & Cadbury’s flake.

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Press the crushed biscuit & butter mixture into a 20cm Springform pan and chill in the fridge.

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Whip the Orley Whip and then beat in the condensed milk, lemon juice and dissolved gelatine. Stir in crushed Flakes.

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Pour the filling into your prepared pan and chill in the fridge for at least 4 hours or overnight.

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Once it’s set, un-mold the Boomie Hills and serve!

Boomie Hills

  • Servings: 8
  • Time: 45mins
  • Difficulty: Easy
  • Print

Boomie Hills

Ingredients:

  • 385g Full Cream Sweetened Condensed Milk
  • 25ml lemon juice
  • 250ml Orley Whip Dessert Topping
  • 2 tsp gelatine
  • 200g Tennis biscuits
  • 80g butter, melted
  • 4 Cadbury’s Flakes, crumbled

Directions:

  1. Grease and line the base of a 20cm Springform pan
  2. Crush the Tennis biscuits (either in a Ziplock bag with a rolling pin or in a food processor)
  3. Stir in the melted butter and press into the prepared pan.
  4. Chill in the refrigerator for 30 mins.
  5. Whip the Orley Whip until you get stiff peaks.
  6. Beat in the condensed milk and lemon juice until well incorporated.
  7. Dissolve the gelatine in a bit of warm water (just enough to cover the gelatine, about 1 tbsp) and beat into the Orley Whip mixture.
  8. Stir in the crumbled Flakes.
  9. Pour mixture into the prepared pan.
  10. Chill in the refrigerator for at least 4 hours or overnight.
  11. When the tart is set, un-mold from the pan and serve.

 

 
 
 
Peppermint Caramel Tart

Peppermint Caramel Tart

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The peppermint caramel fridge tart is a beloved South African favourite. Since childhood, it’s always been on of my all-time favourite desserts. It’s easy to make, doesn’t require any baking and only uses a few ingredients. The traditional way of serving this fridge tart (the way my Mom used to make it) is to layer the whole biscuits and caramel filling, in a square dish and then serve in pudding bowls.

I’ve decided to try and update the look of this awesome dessert, so it wouldn’t look out of place at a fancy dinner party! So please check out my full recipe at the end of this post!

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Get all of your ingredients together: Orley Whip, Tennis Biscuits, Nestle Caramel Treat, gelatine, butter & mint chocolate.

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Grease and line the base of a 20cm springform pan and press your crushed Tennis Biscuit and melted butter mix into the bottom of the pan. Refrigerate for 30 mins.

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While the base is chilling, whip the Orley Whip until you get to the stiff peak stage.

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Beat in the Nestle Caramel treat, in 2 batches, until it’s well incorporated, then mix in the dissolved gelatine.

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Pour the caramel filling on top of your biscuit base, then top with grated mint chocolate and chill for at least 4 hours or overnight.

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Once the tart is set, remove it from the pan and enjoy!

Peppermint Caramel Tart

  • Servings: 8
  • Time: 45mins
  • Difficulty: Easy
  • Print

Peppermint Caramel Tart - Copy

Ingredients:

  • 360g Nestle Caramel Treat
  • 250ml Orley Whip Dessert Topping
  • 200g Tennis Biscuits
  • 80g Cadburys mint chocolate, grated
  • 2 tsp gelatine
  • 80g butter, melted

Directions:

  1. Grease & line the base of a 20 cm springform pan.
  2. Crush the Tennis Biscuits (either in a Ziplock bag with a rolling pin, or in a food processor).
  3. Stir in melted butter and HALF of the grated chocolate and press into the base of the prepared pan.
  4. Chill in the refrigerator for 30 mins.
  5. While the base is chilling, whip the Orley Whip until you get stiff peaks.
  6. Beat in the caramel, in 2 batches, until it’s well incorporated.
  7. Dissolve gelatine in a bit of warm water (just enough to cover the gelatine, about 1 tbsp) and beat it into the caramel mixture.
  8. Pour over the biscuit base in your prepared pan and top with the remaining grated chocolate.
  9. Chill in the refrigerator for at least 4 hours or overnight.
  10. When the tart is set, remove it from the pan and cut into slices to serve.