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April 19, 2018
Fans of Thai tea will love this month's bake! For April, we decided to go with more asian/local flavours.
Andrea, one of our bakers, is an absolute fan of Thai Tea and never fails to get her fix every time she visits a Thai restaurant.
Holding her cup of ice cold Thai tea to the office one day, the idea of incorporating this refreshing, creamy beverage into a loaf cake suddenly hit her. Coconut is a common ingredient in many Thai desserts, and its fragrance and creaminess would pair perfectly with Thai tea. Thus, the idea of a Thai Tea Loaf Cake with Whipped Coconut Cream was birthed.
Moist, fluffy and fragrant, a slice of this Thai Tea cake paired with a generous dollop of whipped coconut cream makes it the perfect end to your meal.
To make this Thai tea-infused cake, we steeped a generous amount of authentic Thai Tea leaves into a pot of simmering milk to extract all the essence from the tea leaves.
Next, butter and sugar is creamed until light - this step creates air bubbles in the mixture and aerates it!
We then add in the eggs, vanilla, and our extra ingredient - honey, to add depth of flavour.
Next, in goes the dry ingredients and milk in alternating additions, until we get a beautiful, thick orangey-brown batter! Transfer the batter to the mini loaf pans, and pop them into the oven to bake for about 35 minutes until it rises and turns golden brown.
Instead of the usual whipped cream that's made using heavy cream, we decided to go for a Whipped Coconut Cream. All you have to do is to take a tub of chilled coconut cream, whip it with sugar, refrigerate to set, and you'll get a decadent, dreamy, creamy whipped topping that's just the perfect addition to your cake.
Well, we'll stop tempting you! Go get baking, and don't forget to share your pictures with us by tagging us on Instagram (@bakestarters) and #thebakebettersubscription. Check out Gladys (@refreshinglemon), one of our subscribers, having fun with her kids while baking last month's subscription kit!
November 15, 2018
October 18, 2018
September 20, 2018