GUINNESS AND BAILEYS CUPCAKE YIELD: 24 CUPCAKES PREP: 40 MINUTES COOK: 17 MINUTES TOTAL: 1 HOUR Guinness cupcakes with a whiskey ganache center and topped with a Baileys Irish Cream frosting. Ingredients                                                   Q uantity For the Cupcakes: Guinness stout                                              1 cup (240 ml) Unsalted butter, at room temperature            1 cup (227 grams) Dutch-process cocoa powder                        ¾ cup (64 grams) All-purpose flour                                             2 cups (283 grams) Granulated sugar                                           2 cups (397 grams) Baking soda                                                   1½ teaspoons Salt                                                                 ¾ teaspoons Eggs                                                               2 Sour cream                                                    ⅔ cup (151 grams) For th

Kimberley Washington Cake Walk Tobago "Sweetening life's journey one cake at a time" Kimberley has been creating cakes for approximately five (5). However, she says her family has always been involved in baking and cooking, it came as a norm to see her mom bake various treats every weekend. Additionally, Kimberly’s aunt baked both cakes and pastries for many years. But strangely baking didn’t peak her interest until out of boredom she took a cake decorating class in 2010 for 1 week. From then Kimberley started exploring, reading, researching, experimenting in the world of cakes. She however stopped for about 18 months due to frustration and the birth her son but the urge to create kept coming and request for her services was in demand, so she stuck with it and kept at it.   With cakes Kimberley says she get to fulfill the 2 parts of her heritage: the sweet hand of her mother and the artistic genes of her father. Kimberley says she is mostly sel

Akeila Mitchell "Cupcake Que Queen" For Akeila being in the kitchen has always been a joy. Baking started was a hobby with no professional knowledge so she proceeded to browse the internet looking at different recipes  which prove to be simple and thought; hey I can’t do this!. The first few attempts she said was a total failure but she continued to try and was finally able to get good reviews from her family members. This was the turning point for her; her hobby and passion for the kitchen was now a cupcake business. Her sister came up with the idea to host a “Cupcake Que” so that people would get the opportunity to taste her products. She was still doubtful about her ability to produce tasty cakes but she said her family and friends encouragement helped to push her in agreeing to have the Que. The “Cupcake Que ”was a great success as she was able to sell over four hundred (400) cupcakes and she received numerous compliments on the taste and her pres

Have you ever wondered how this palm sized, portable, easy to make, open to lots of decorating ideas, inexpensive, tasty frosted /icing delight came about. Here are some facts behind this treat The idea behind making tiny cakes was elaborated in American Cookery a 1796 cookbook by Amelia Simmons thus it is believed this is where it all began. The word “cupcake” itself did not come about until 1828 by Eliza Leslie this is found in her cookbook “Receipts’ which included the recipe for the first cupcake Cupcakes were sometimes called "number" cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda Early in the 20th century, the advent of multi-cupcake molded tins brought modest mass production methods to cupcake making, and a modern baking tradition was born. Commercial shop-bought cupcakes were first

Coconut Sponge Cake  Recipe: Ingredients                                                 Quantity Butter/Butter Spray for pan Margarine Butter                                             ¾ cup or 6 Ounces Granulated sugar                                            2 cups Eggs                                                                 4 Vanilla essence                                               1 teaspoon All-purpose flour                                               3 cups Baking powder                                                 3 teaspoons Salt                                                                  ¼ teaspoon Maggi Coconut Milk Powder (50 grams)         2 packs Water                                                                ¾ cup Carnation Full Cream Evaporated Milk            ¼ cup     Directions : PREHEAT oven to 350 degrees F. Grease and flour 1 (10-inch) round pans; or Line the pan with parchment paper. C

Ponche de creme Cheesecake 15 oz room temperature cream cheese 2 cups ponche de creme 1 egg 4 oz granulated sugar 2 tbsp corn starch 1/2 cup flour 8 oz crushed graham biscuits 3 oz melted butter Method Crush biscuits in food processor and slowly add melted butter. Press into base of pie dish and refrigerate for 15 minutes. Mix cream cheese with ponche de creme until incorporated. Then add sugar and mix until sugar is dissolved. Followed by egg. Add corn starch and flour and mix until smooth. Pour into pie dish with chilled crust and bake for 50 minutes at 250 degrees. Source: Chef Darryl

Chef Darryl Roberts Chef Darryl entered the world of professional cooking and baking over  16 years ago . He graduated from the Trinidad and Tobago Hospitality and Training Institute (TTHTI) after having pursued a Diploma in Culinary Arts, a BSc. in Culinary Management and recently an MSc. in Culinary Engineering. Chef Darryl did a six month Externship in Italy under Master Chef and a two week Food Exchange Programme in France. In 2009 Chef Darryl attended a two-week Food Preparation Course at the Buckingham Place in order to learn the dietary requirements of Queen Elizabeth II. In 2015, Chef Darryl won the now nationally acclaimed ‘Cup of Joe’ with his signature dish Ole Time Days” – Dumpling Cups filled with Carilee/Bitter Melon mixed with plantain, Bacon Blue Cheese and served with a Coffee Sauce. Today he continues to create unique dishes and desserts enticing every palate with his local twist to international fare. ·        He has served at the residenc

Types of Flour When it comes to baking there are many different types of baking flour.  The following is a brief guide and answers to some frequently asked questions to assist you in choosing the correct type of flour for that ideal cake. What is Plain Flour? Also known as all-purpose flour, plain flour is the ideal flour for baking cakes, pastries and other baked goods. With an average protein content between 8 and 11 percent, it contains a blend of hard and soft wheat and is produced in bleached and unbleached varieties. Bleached flour which is chemically treated has a lesser protein content than unbleached flour and is ideal for baking cookies, pie crusts, pancakes etc. Unbleached flour, on the other hand, is suitable for yeast breads, Danish pastries, puff pastries etc. It is also used for coating food prior to frying in order to give them a crispy exterior. Plain flour is also used as thickening agents for soups, broths etc. Plain flour binds mixtures together whi

Butter Frosting Recipe: Ingredients:                                                              Quantity Vegetable Shortening (melted/liquefied)                    8 Ounces Margarine Butter (softened)                                        8 Ounces Almond extract                                                           1 ½ teaspoons Confectioners' sugar (sifted)                                       2 pounds Salt                                                                              ½ teaspoon Milk or Whipped Cream (to reduce sweetness)         2 tbsp. METHOD: 1. Cream Butter until light and fluffy 2. Add cooled Vegetable Shortening to Creamed Butter and Mix until light and fluffy. 3. Add salt to sifted powdered sugar. 4. Gradually add sifted powdered sugar, one cup at a time, beating on medium speed. 5. Scrape sides and bottom of bowl often. 6. When all sugar has been mixed in, icing will appear dry. 7. Add Almond extract. 8.