These are just a simple victoria sponge recipe but made into mini cakes, I don't know why but I love a miniature version of something. So pretty simple to make... Simply beat the butter and sugar together in a bowl until creamy. Crack the eggs and beat into the mixture stirring slowly. You can then add the dash of milk and sieve the flour into the bowl and once all mixed spoon into mini cupcake cases and cook on 160C for 25 minutes.
Once the cakes are cooled you can take them out of their paper cases and cut the tops off slightly to they are flat topped just so they sandwich nicely together. Whip the cream and pop in the middle of two of the mini sponges with a spoonful of jam and voila you be like oh shit thats the Jam!
Also I have been rinsing this tune lately and its the perfect bake off soundtrack
This one is super easy and quick and as I was going for dinner round my fellow hustla Lizzie Browns house I though I had best squeeze in a break from drawing to whip up a treat. I did technically cheat slightly as brought the Condensed milk in Caramel format because I knew I wouldn't have time to boil it off.
Simply crush the Digestive biscuits until they are crumbs, a pretty good stress released I've found!! Heat the butter until melted and then pour this is into the crumbs and mix together, once all the crumbs have combined with the butter you can spoon into a 20x20cm round tin. Chill for 15 minutes.
Now you can spread the caramel over the base, making sure you create a nice thick layer, its not about a dry Banoffee pie. Then slice the banana and create another layer. Whip up the double cream until it is stiff and smooth over the top. Grate some Galaxy or chocolate of your choice over the top and voila the Lisa Left Pie Lopes is complete!! No joke I reckon this take about 40 minutes and is the perfect summer dessert, of course if you want to make your own caramel it will take longer but some of us are full time playas with jam packed agendas.
There are toooo many tunes to choose from for this bake off but gonna roll with this classic...
A slighter richer sponge recipe for those special occasions, it was my OG pal Bryonys at the weekend and I decided to whip her up a hip hop bake off for our birthday outing, bear in mind I then had to then get this cake to the pub in one piece which was a little difficult to say the least. I had also purchased this amazing cake topper from The Hambledon so knew it had to be a larger cake to accommodate the extravagant flag party.
You will need to heat the butter and white chocolate until melted and make sure they are mixed together well. Leave to cool slightly, add the eggs to the mixture and fold in the flour. Always important to make sure your sponge gets enough air whilst folding else you will end up with a flat pancake rather than a luxurious sponge.
Now you can add the Raspberries and Blueberries and pour into a baking tin, I used quite small tins as I wanted a taller cake but its totally up to you what shape and height tin you use. Bake the cakes on 160C for around 25 minutes, until golden brown.
Once the cake is cooled it is time to hit that sponge up style with the white chocolate ganache icing. Pop the white chocolate in a bowl with 100ml of double cream and sit the bowl to simmer over a pan of boiling water. Keep string throughout the chocolate melting and once melted you will be left with a glossy ganache. Wait until the ganache is cooled, add in the rest of the double cream and spoon in between the sponges and top of the cake. You can now add your blue berries to the top and dust with icing sugar.
So ladies when your man wanna get buck wild just go back and hit em up style...
This ones a banger, an OG in the baking game. Cheesecake always seem a lot harder but actually this recipe doesn't take long at all and achieves an aesthetically pleasing treat! Simply break up the biscuits into crumbs and stir into melted butter, once the biscuit has soaked up the butter and formed a good consistency you can spoon it into the ring mould and leave to chill.
Whip the cream with the icing sugar until it is super thick, as everyone knows I do not have an electric whisk so you can see this as a bit of a work out aswell as a bake off cos believe me my arm got some serious definition after this. In a seperate bowl you'll need to whisk together the cream cheese, lemon zest and juice. Fold the mixtures together and add in the chopped up Crunchies or any other honey comb pieces you want in the cheesecake and spoon onto the biscuit base.
Pop it in the fridge to chill for an hour and add any left over Crunchies to the top to decorate. Was gonna suggest OGz as the bake off soundtrack but then listened to this and it brings back too many playa memories with my pals for it not to be this...
Heat the butter and and golden syrup in a saucepan on a low heat until the butter has melted, add in the sugar and mix the porridge oats in making sure they are covered. As you can probably work out these Daim na bites are pretty high on the sugar count but everyone needs a treat now and then. Once it is all mixed together you can spoon it into a greased tin and bake on 140oc heat until the flapjack is golden brown, I would say about 25 minutes but it totally depends on how gooey you what yo bites. Once cooled simply melt the white chocolate onto the top of the flapjack and add the Daims. I personally cut these up pretty small and the boys agreed you don't need too much else you wont be moving for a while.
A super quick and easy recipe for all those full time hustlas who have got more than 100 things to do in their days! And whilst your getting your bake on you definitely need to be listening to this, it couldn't be any other track yo. SUCH A BIG JAM!!!
This is a super easy dessert to make for all the full time hustlers out there putting in the hours but wanna indulge in a sweet treat whilst loungin and looks aesthetically pleasing to present. Simply mix the Jelly cubes with hot water and pour them into cups, leave to set over night before you spoon second layer of custard onto them. Now if you do have the time you can whip up yo own custard however a good tin of ambrosia never hurt a playa. Use whipped cream to top these off and then use whatever topping you want to decorate, personally I do like the classic hundreds and thousands for a OG look!
You could also add some fruit to the jelly to give it the trifle vibes but personally I like my jelly pretty straight up. Whack this tune on and get yo LL Cool Jelly on.
These are super easy to make, I actually wanted to make the loaf version of this bake but then remembered cakes are easier to share and I am seeing my friends Lizzie and Martyn tomorrow who definitely expect a cake or two. So you need to beat the butter and sugar together, add the milk and the eggs and cream the mixture. Throw in the poppy seeds and sift the flour in, once the mixture is consistent you can then add a few splashes of vanilla essence and you are ready to spoon into the muffin cases. Pop them in the oven on 160C until they have risen just above the muffin case, this usually takes around 20 minutes but be sure they are cooked in the middle by popping a skewer through the cakes making sure no mixture comes off.
You should already have some club bangers on now, maybe go for Supreme Clientele or Wallabee Champ to whip up your icing though to be honest I do get a little carried away with the both of those albums so play it safe if need be playas.
I always seem to have difficulty with cream cheese frosting so sometimes end up adding up to 50g more of one thing and sort of just roll with the ingredients, I definitely added in more Icing sugar than I measured out as the icing was thin and sloppy which is not what I'm about. Mix the butter and cream cheese together and then sieve in the icing sugar and again splash the vanilla essence into the mix.
You should make 12 muffins or maybe even more but I always like to make sure they are pretty full, sprinkle a few poppy seeds on top for effect and wham bam the Ghostface Vanillas are back like that.
I already knew 100% what track I would post for these, this is my ultimate favourite Ghostface track and features heavily on my running playlists...''How many cakes we bake y'all...ONE''
I used a BBC Good Food recipe for the meringue, they are always pretty legit with recipes and I have never had a BBC Blunder in my time as a baking playa. As you can see from the photo I made little nests rather than sandwich meringues but its totally up to you what style or shape you wanna mix up the game with.
For the filling you will simply mix a table spoon of vanilla greek yoghurt with 287ml of double cream whisking up until it is stiff and then its totally optional whether you wanna add the toffee in there too, (I did) and also drizzle more on tops, went in HAM with the toffee and used the whole tin over 8 meringues! Decorate with chocolate chips and buttons and pow an indulgent delicious delight!
The question is, what album to listen too, I think I'm gonna have to go with The Blueprint with this bake, there are so many club banger tracks on that but the accompanying track goes too...
Right these fellas are pretty quick and easy to make as and look pretty exquisite if you ask me, I have recently invested into different piping nozzles though I do always like the look of the OG swirly vibe. Beat the butter and sugar together, cracking the eggs in one at a time. Now mix in the milk and lemon juice, I just freestyled the pouring though would probably say that about 5 squeezes out of the lemon juice bottles would do it. When I say Lemon Juice I mean the one for pancakes not a bit of Robinsons or even worse that double strength squash. Sift the flour and add the milk folding the mixture evenly. I then got a bit lemon crazy and squeezed the juice of one into the mix too. Cook for 30 minutes on 170C and leave to cool. I always find this bit hard as I like to get things done but trust me I have had so many sloppy icing jobs due to cake still being on fire when I tried to ice it.
You then sift the icing sugar into a bowl and add the butter and lemon juice mixing till its a thick consistency. Use a piping bag and nozzle of yo choice to get the desired icing effect and add your kiwis to create that beautiful bake off.
Now I would suggest you whack ''The Beautiful Struggle'' on and Get em High with these zesty treats.
So just a quick one as baking is gonna have to take a little break during the next couple of weeks as I expect all I will be thinking about is Type, Layout, Grids, Hierarchy and a few patterns thrown in for good measure. However I needed a little wind down this evening and I hate watching TV so thought I would make some treats though unfortunately I have left all my cake tins at school therefore these will have to be eaten by housemates and anyone who visits our house over the next couple of days.
I actually used a recipe straight out of a book, usually I try and mix it up a bit a freestyle them but tonight I went back to a favourite and she didn't disappoint. Mary Berry is the OG of the baking game and I have quite a few of her books which have a good variety of recipes from easy ones like these to crazy ones. I actually decided to use Vanilla icing as I thought with the Wispa on top it might be a bit of a chocolate overload but heres the recipe link...http://www.bakingmad.com/mary-berry-chocolate-cupcake-recipe/ and heres how mine turned out...
Unfortunately both the housemates are out this evening so we have no reviews so far but I am pretty confident these bad boys won't disappoint. Also I have started another mini project where I am painting/ drawing a pattern a day so I will keep this blog for hip hop baking and the general life of a full time playa and then check the one below where you can find a new pattern each day...Who knows why I decided to start this when its probably about to be the most crazy 2 weeks of my life doing portfolio work but a playas gotta play and I like having little projects, just like running I get excited to meet a target or hit a goal and also this will be nice to do after I graduate to keep my busy whilst I find a job...
Now it wouldn't be a hip hop baking post without a tune to get your bake on to, to be honest I am not the biggest Wiz Khalifa fan however this song reminds me of my lovely friend Lexi as I remember her loving it at uni and we were most definitely Young, Wild and Free back in our Southampton Solent days...
A little late on the updates but I'm a full time playa with a jam packed agenda at the moment. Bringing it back to the UK hip hop vibes, with this three layered bake off inspired by the trio..Foreign Beggars though to be fair every time I've seen them I swear there has only been two of them... Anyway Easter is just round the corner so this one is the perfect treat to fuel your Easter egg hunt.
You will need:
10oz butter
10oz sugar
8oz Self raising flour
2oz Cocoa
1 large bar of Dairy Milk
5 Eggs
2 Tablespoons milk
For the Icing/ topping:
500g Icing sugar
200g Butter
Vanilla extract
Whipped double Cream (couple spoonfuls)
1 Tablespoon Cocoa
1 Bar Dairy Milk
Mini Chocolate Eggs
Method:
I haven't really been stretching my baking capabilities lately mainly because I just don't have to time to go shopping for all the ingredients so have been winging together various twists on sponge classics,
Simply beat the butter and sugar together to form a creamy soft texture then cracking the eggs in one by one and stirring as you go. You then need to sift in the flour, gonna be honest I didn't have a sift so mine took a lot of mixing to make sure there were no bumps...no one wants a mouthful of flour in their slice. Add the milk into the bowl to make your sponge super tasty and fluffy! Now this is completed you need to take a third of the mixture out for the chocolate layer.
Once separated you can mix in the Cocoa and melted bar of chocolate, I used dairy milk but any kind would do the job and even mix the game up and throw a mint aero flavour in there if ya'll fancy.
Just pop the mixtures into 3 sponge circular tins ( 2 for vanilla and the chocolate one) and cook on 150c for 35 minutes/ until golden and springy.
Now for the icing. I made two types one for between the sponges and one to cover the cake. Firstly you will need to beat the butter and Icing sugar together and mix in the whipped double cream, I kind of judged this as I went along so it totally up to you how creamy you want to make the icing. Now split in half and add the vanilla essence to the first one and melted chocolate and cocoa to the other. Again its personal preference which way round you use the icing, I used chocolate for the sandwiching between the sponges and vanilla to cover it but mix it up, marble that shit do what ever yo want!
Once iced for can place your foreign mini Eggers on too of the cake and voila!
I'm gonna say the only album to listen to whilst having this bake off has gotta be 'Stray Point Agenda' with your ultimate track ( probably best to whack it on whilst cakes are in the oven ) being this banger...brings back so many uni memories...
Check it out see, The only thing you need to do right here is, is nod your f'in head... Nope sorry thats a massive lie Busta, there is quite a few things you need to do to make these delights. Firstly beat the butter and sugar together, crack the eggs in one at a time making sure your folding the mixture. I seem to write folding a lot and sometimes I wish I was folding a lot more than eggs, paper my playas. Anyhow mix the self raising flour in and you are now equipped with the basic sponge concept. I have recently become accustomed to incorporating desert ideas into my bake offs, you know keeping it gangster with a desert based sponge so now you will need to add the 2 mashed bananas, cinnamon and chocolate toffee chunks to the mixture for the banoffee Busta bangers.
Bake in the preheated oven 160C for 25 mins or until you can see the sponge is golden brown and risen well.
The topping is super easy and just a mixture of the melted chocolate, double cream and Nestle condensed caramel spread on top of the cakes equipped with clusters of banana chips and chocolate chunks. Its flipmode baby!!!
Now for the track, its a hard one yo, half of me wants to post ''I know what you want'' as its got my fave Mariah in it, she cracks me up on the video flex but luckily the playa in me is gonna post a banger so whack this on and give it away, give it away, give it away now...
There are probably far more exquisite ways to make a pastry however I'm a bit new to the savoury game, OG in sweet treats but this was the first baked savoury treat I have made. So what you need to do is sift the flour into a bowl. add the butter and rub together to breadcrumbs. Just a little Q-tip here...Add the water to the mixture one tablespoon at a time, don't go chucking water in like you're putting out a fire else the pastry will go sticky and you will have trouble when rolling. Add in the salt and pepper whilst stirring. When your mixture is bound together leave to rest in the fridge for at least 30 minutes, don't know what that pastry needs to rest for, I'm the one hustling 24/7 yo!
Now in this 30minutes you can make chop your vegetables, grate your cheese, crack the eggs, have a little rap off with your mama, yep thats what me and my mama did... I have now got it that I when I walk in the house she shouts ''Wu tang, Wu tang now where's my little hustla at?'', this was obviously funny the week I went to see Wu however it is wearing slightly thin now, she probably needs to learn some more lyrics.
Anyhow now you'll need to ROOLLLL OUTT (I'm sure Tribe won't mind if you whack a Ludacris remix in the bake off) the pastry on a floured surface to about half and inch thick and place in a well greased cake or flan dish.
Sprinkle the chopped onion, tomatoes and cheese into the pastry lined dish and pour the mixed eggs and milk into the dish. You can mix the vibe up here if your on that meat hype then go all out, whack some bacon in there!! I was just rummaging in the fridge and came up with this mediterranean style mashup but you can literally throw in whatever you gots. Following the eggs and milk I then placed the chopped courgette, spinach and remaining tomatoes on the top and baked for 45 minutes on 180C.
I was slightly worried about this bake off, I'm usually pretty confident in my baking ability however I was running to the oven every 5 minutes wondering whether this could be a playa palava on my hands but no doubt after removing from the oven and letting it cool I was most definitely shouting ''Oh My God'' placing it on the plate ready for delivery.
OH MY GOSH, IT'S D DOUBLE DECKERS!!! Bluku Bluku these badman cupcakes are a quick and easy afternoon bake off that will go perfectly with a cup of tea or coffee! I've had a fair bit of time this weekend to think about Hip Hop Baking and me and my friend were chatting yesterday which resulting in us going to Tescos staring at chocolate bars and cake ingredients for a good 20 minutes before reeling off a load of names to each other which then continued via text in the evening until I was laughing so much I couldn't sleep.
You will need:
3 Eggs
6oz Butter
6oz Caster Sugar
5oz Self raising Flour
100g Milk Chocolate
3 Double Deckers
2oz Cocoa Powder
For the icing:
100G butter
300G Icing Sugar
Dash of vanilla extract
Method:
Beat the butter and sugar together in a bowl until the mixture is light and creamy, add the eggs in one by one storing the mixture as you go until it is consistent with no lumps and bumps. Sift the flour and cocoa powder into the bowl and add the melted chocolate to the sponge mixture. Make sure you fold the mixture rather than just stirring it about so your sponge gets a good amount of air and will rise properly, its not about flat cakes yo.
Pop in the oven on 160c for half an hour until the cakes have risen and are golden brown. Whilst they are cooling you can mix up the butter and sifted icing sugar to create the topping, add a splash of Vanilla extract and you are ready to spoon onto the top of the cakes adding the slices of double decker for the full badaman effect.
It's pretty hard to choose a D double track for me to suggest you start your bake off with, there are a couple that feature on my running playlist and whenever I hear them I go from snail pace running to racking up kilometres in no time!
Simply place the 300g of chopped dark chocolate in a large mixing bowl, now it is essential to use good quality chocolate atleast 70% cocoa. Heat the butter and double cream in a saucepan until simmering and pour over the chocolate. You then mix it all together until it is smooth and the chocolate is completely melted. You can then pour the mixture into seperate bowls and add flavouring for your truffles, its totally up to you however I wanted to try a few different concoctions...playas need variation yo! So I added camp coffee to one batch, vanilla essence to another and then kept one plain.
You will then need to let these chill for 4 hours, yes long I know but its got to be done else you'll just end up with a sticky chocolate mess.
Once set you then use a ''melon baller''...I found this highly amusing and spent a good 5 minutes laughing to myself about the name of this utensil, not realising it was called this as it makes balls of mixture rather than it being a reference to being a hip hop baller. Anyway I didn't have one of those so I just coated my hands lighted in sunflower oil and rolled the truffle mixture in the palms of my hands to create the balls. If you plan on decorating them its best if you do so straight away and as you can see in the photo above you can be experimental as you like adding nuts, caramel, white chocolate what ever you have stashed in those cupboards!
So get Reasonable Doubt on, your melon baller at the ready and keep it gangsta!
