A Nazzy Baker and Henna by Maziah Collaboration 

Two Sundays ago, I was lucky enough to do a Henna cake Collaboration with Sydney Henna artist Maziah, (aka Henna by Maziah)!

Not only was she so lovely to work with, but her work is also so amazing!

In order to prepare for her amazing work, I covered two foam cakes with white fondant, and set them on a fondant covered cake board. I love the combination of electric orange and electric pink for Henna themed events, and was inspired by my sisters henna night from a few months ago.

When Maziah arrived, I whipped up a batch of royal icing (at piping consistency) and coloured the icing orange and pink.

She started piping soon after, and seemed so at ease with the piping bag and icing 💕 I can only imagine how different it would be to piping Henna designs with a henna cone… but she did not seem phased at all!

As she was piping, I added silver balls to add a bit of bling while the icing was still wet.

To keep myself busy, I also piped some royal icing flowers, to use around the cake as fillers.

Once her design was piped, and she left, it was time for me to add a bit of ribbon, and personality, and Voila!!! Our cake was done!

Herewith the photographs of this Collaboration, of which I hope there will be many more 💕

A big thank you to Maziah, and my in-house photographer for all your hard work!


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

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Nazzy Bakers Lemon and Coconut Delight Cake

I was approached a few weeks ago by a good friend, who asked me if i didn’t mind baking a cake for the Cancer Council’s Biggest Morning Tea to raffle off for some much needed funds. As usual i was happy to oblige, and donated this beauty to the good cause.

“When life gives you lemons… bake my Lemon and Coconut Delight Cake!”

Here’s #howididit:

1) I started off by using a vanilla cake recipe, substituting vanilla essence for coconut and lemon essence. I used the equivalent of 1tsp each. To the mixture, I added 1/2 cup of shredded coconut.


2) Once the mixture was ready, I added the zest of one lemon and gently folded that through the mixture. I then baked the cake at 180 degrees Celsius until it was golden brown and cooked.

3) As the cake was cooling  I quickly made a lemon and sugar syrup to drizzle over the cake to give it a moist texture, and to enhance the lemon flavour. Once cooled, I drizzled it over the cake and let it soak through.

4) I prepared a cream cheese buttercream recipe with 1kg icing sugar, 125g butter, and 250g cream cheese and milk as needed to make the desired texture icing. Once prepared, I set aside a bowl with 3 tblsp of icing to colour with yellow food colouring.


5) I covered the cake with the icing and smoothed the sides the best I could, with a cake smoother. I then dabbed some yellow icing around the cake, and smoothed the cake with the smoother again to get the following look:


6) I then made a white chocolate ganache for the drip effect and applied that to the top and sides of the cake.

7) Then… For the decorations, I used toasted coconut, white chocolate shards (with coconut and lemon zest),  macarons and candied lemons.


Here is the finished cake:


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Nazzy Bakers – “Patches” a gift for my niece!

So as not to waste a four day weekend, I decided to teach Lulu and LaiLai how to bake my favourite chocolate cake recipe. It was my nieces birthday a few weeks ago, and I hadn’t seen her to wish her happy birthday in person. Lulu, LaiLai and I decided that we would make an edible gift for Miss Mischa out of the chocolate cake!

I got to drawing a design for a teddy bear cake. I’ve always loved the “Me to You” Tatty Teddies, and especially one I had when I was a child, called Patches.

I thought that this bear would be a perfect edible gift for A little girl. Perhaps a little too perfect, as LaiLai decided that she wanted him for herself when I had finished decorating him!! That’s where bribery has its perks! 😂 I told her of my next baking project, and she was more than happy to let Patches go. 👏🏽 1 point to me!! 

Here’s #howididit:

1) I started out with the chocolate cakes that Lulu and LaiLai had baked. I will share their recipe and video in my next post.

*the cake shapes we used for the bear were: 

– 6 inch round chocolate cake

– 3 rounded cupcakes ( 2 for the feet and 1 for the nose) – this is where we improvised! I used a basketball cupcake pan to make these shapes.

– trimming from the cake mixed with icing and shaped into the bears arms. (Made in the same way as cake pops)

*tip : before dirty icing my cakes, I always drizzle sugar syrup over them to help the cake retain moisture.

2) Once shaped, dirty ice the cakes as per the pictures below:

BODY:

HEAD:

3) I then Secured the bears head to its body with a thick drinking straw. ( these can be found at your local discount variety store)

4) I  Secured the other body parts to the bear with icing and straws – another improvisation. ( the body parts will only stick if you use ganache. I used butter cream for this cake, and therefore needed to Secure the feet and nose with another straw)

5) I iced the whole body with grey buttercream, and then rolled out some grey and black fondant to make the eyes, ears, nose and the all important patches!

6) Using a Wilton piping tip (number 233 to be exact) I piped the bears fur 😍

7) Now it wouldn’t be a Nazzy Baker cake, without some bling! I had find a place to add some sparkle to Patches… and then… 💡I had an idea! I would make a balloon and bow tie out of fondant and add gold leaf to the cake! 

8) with the left over blue fondant I made a button nose to finish him off 💕

This bear is a little out of shape. I did not carve his neck enough, and I did not give his arms and legs the structure that they needed. Having said that, this cake was done in 3 hours with my two helpers. It wasn’t planned, and we had to improvise ALOT! What I’m trying to get at, is that you don’t always need fancy tools and ingredients to make a meaningful or pretty cake for a special someone… you just need the will power, a little imagination, and a recipe to follow! A lot of love for the special someone might help too 💕

On that note, keep following my blog posts as I will be posting the chocolate cake recipe shortly, as well as a video on how Lulu and LaiLai baked this cake ❤️

I leave you now with: Mischa’s Patches!!! 

I hope you have enjoyed this post:)

For behind the scenes baking stories, follow me on Instagram and Facebook ✌🏽

Don’t forget to like and share this idea with anyone that you think would enjoy it!
If you do happen to try this recipe, please share your thoughts with me 😊

Happy Baking!!!

xx NaZzYbAkEr xx

Happy 1st Birthday Nazzy Baker – a little story about me 

It’s no secret, I’ve always been fascinated by food. No matter what I do in life, I always end up right where I belong… my kitchen 😊 My love for cooking and baking is what makes me, ME!

Last year (2016) I had an idea… I decided to combine all the skills I had acquired over my years to create a blog to share my ideas and my work. I wanted to focus mainly on helping kids enjoy being in the kitchen. 

In February 2016, I lay in bed with pencils, crayons and eraser and got to work on a logo. I remembered my dad and mum doing this for their business once, and I loved how personal their logo became to them. I wanted the same for nazzybaker. 

Don’t laugh at my drawing skills, but this is what I came up with:


Without the know how, I took to the internet for help on how to turn this into a logo. That’s where I found Amrit Tigga of @artbyamrit. Amrit captured my idea with the perfect illustration for my blogs.

On the 21st March 2016, I created my very own WordPress blog. In the year that I have been baking and blogging as nazzybaker, I have managed to reach so many people all over the world. What I love most about my experience, is that I get to touch people from all walks of life with my baking.

A few weeks ago, I turned down an opportunity of a lifetime… to audition for the great Australian bake off. It was the hardest decision I think I’ve made in a long while, however, it just wasn’t the right time! Watch this space though! I know that there will be other opportunities that I will be able to pursue in future ❤

To everyone that has supported me along this journey, words cannot express my gratitude. To those who hear about my baking, day in and day out (all my work mates and my family) … I love you all so very much. Without your continued support, I would not be where I am today! ❤

I leave you now with a few pictures of my achievements over the year. I know that they may seem like a drop in the ocean to many Bakers and bloggers out there… but to me… this is everything. I am still continually learning the tricks of the trade, and ask that you continue to enjoy this journey with me!

I don’t know who my visitors are – but I appreciate your interest in me and my blog! 😘



Thank you ❤

Love: xx NaZzYbAkEr xx

Nazzy Bakers Biltong Cupcakes 

My love for Biltong started many years ago, as a child growing up in Africa. When we first arrived in Australia, there weren’t many places close by that sold Biltong. In the last few years, South African shops are popping up all over the country, and especially in Brisbane, making it easier to get my hands on this delicious snack.

I’d like to make mention that Protea Foods make the best Biltong I’ve tasted in a long time! So if you would like to try it for yourself, head over to their website and order some: http://www.proteafoods.com/

Today I decided to Combine my love for baking and Biltong to create something truly spectacular! There are two ways to combine the two, ive selected the method below. Please look out for the other method at the end of this blog.

Here’s #howididit

1) I made a quick and easy vanilla cupcake recipe.


2) I chopped up one stick of Biltong into the tiniest of pieces, as shown below:


3) I then combined 3/4 of the Biltong and the cupcake batter.



4) Once combined, I spooned the mixture into black medium sized cup cases, and baked the cupcakes till golden brown at 180 degrees celcius.


5) I quickly whipped up a white Chocolate ganche and using a piping bag, piped the ganache onto the cooled cupcakes.

6) I then sprinkled the remainder of the chopped Biltong over the top, and in true Nazzy Baker style, dusted bronze luster dust and gold  glitter over the top!

The second method, of combining the biltong flavor into the cupcake, is to soak the biltong into hot milk, to infuse the flavour. Once infused, use the milk as per the recipe instructions. This method eliminates the chewy texture of the tiny pieces of biltong in the cupcake.

I hope you have enjoyed this post:)
For behind the scenes baking stories, follow me on Instagram and Facebook ✌🏽
Don’t forget to like and share this idea with anyone that you think would enjoy it!

If you do happen to try this recipe, please share your thoughts with me 😊
xx NaZzYbAkEr xx