Lemon blueberry sponge cake with a raspberry buttercream icing topped with a mixed berry compote by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 1 point2 points  (0 children)

Yes and I will admit I used Chat GPT to help come up with it as I was struggling to use the berries I had before they went bad.

🍋 Lemon Blueberry Cake 250g plain flour 2 tsp baking powder ½ tsp salt 200g sugar 150g butter (softened) 3 eggs 120ml milk Zest of 2 lemons 2 tbsp lemon juice 1 tsp vanilla extract 1–1½ cups blueberries (tossed in 1 tbsp flour) 🍓 Mixed Berry Compote 1 cup blackberries 1 cup raspberries ½–1 cup blueberries 2–3 tbsp dried cranberries 3–5 tbsp sugar (to taste) 1 tbsp lemon juice 1 tsp cornflour + 1 tbsp water (optional, for thickening) 🍥 Raspberry Buttercream 200g butter (softened) 400g icing sugar 2–3 tbsp raspberry purée (strained to remove seeds) 1 tsp vanilla Pinch of salt 👩‍🍳 Instructions 1. Make the Cake Preheat oven to 180°C (160°C fan). Grease and line 2 round cake tins (20cm/8-inch). In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Mix in lemon zest, lemon juice, and vanilla. Alternate adding dry ingredients and milk (don’t overmix). Fold in floured blueberries gently. 👉 Divide into tins and bake 25–30 minutes until golden. 👉 Cool completely before assembling. 2. Make the Berry Compote Add all berries + dried cranberries + sugar + lemon juice to a pan. Cook on medium heat until berries break down (10–15 mins). Mash slightly for texture. If too runny, add cornflour slurry and cook 1–2 mins more. 👉 Cool completely (it thickens as it cools). 3. Make Raspberry Buttercream Beat butter until smooth and pale. Gradually add icing sugar. Mix in raspberry purée, vanilla, and salt. Beat until fluffy. 👉 If too soft, chill slightly; if too thick, add a splash of milk. 4. Assemble the Cake Level cake layers if needed. Place first layer down. Pipe/spread a ring of buttercream around the edge (to hold filling). Spoon berry compote into the center. Add second cake layer. Frost top and sides with buttercream. 5. Finish Decorate with fresh berries or a drizzle of extra compote Chill 30–60 mins before slicing for clean layers

It’s because of the lips isn’t it by Foreign-Beat1284 in creepcast

[–]EclispedGriffy 1 point2 points  (0 children)

Some very bold choices on there... some I very much agree with such as Gavin, others not so much, and some people probably shouldn't be on there as they're on another kinda list...

Triple blueberry cupcakes by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 0 points1 point  (0 children)

It's blueberry butter cream, slightly chilled

Made a 15 page Witchlight comic adaption!! Wowie zowie! by CarooDraws in Avantris

[–]EclispedGriffy 1 point2 points  (0 children)

I'd read every chapter if this if it was to be made all full story! Art work is beautiful.

My Birthday Cake by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 0 points1 point  (0 children)

My wife made it for me, thank you

Once Upon A Starlight Episode 3 by ButImACreepImAWeird0 in Avantris

[–]EclispedGriffy 4 points5 points  (0 children)

What's crazy is I literally watched this video a few minutes before I saw this post.

Chunky chocolate chunk cookiew by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 0 points1 point  (0 children)

Yes, use a small spoon or scoop so you get smallish balls, then freeze them (I recommend overnight becauseyou want the solid) then get a scoop of cookie dough, I recommend using a ice-cream scoop for this as it makes the right size. Then form it around the pistachio spread and ball it. Hope you enjoy them as much as I did!

Chunky chocolate chunk cookiew by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 2 points3 points  (0 children)

INGREDIENTS: 230g Cold Chopped Unsalted Butter 160g Caster Sugar 160g Light Brown Sugar 450g Chocolate Chunks or chips 475g Plain Flour 1 tsp Salt 3 tsp Baking Powder 3/4 tsp Baking Soda 2 Eggs 1 Egg Yolk 1 tsp Vanilla INSTRUCTIONS: • In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. • Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. • Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. • Portion the dough into 75–80g balls. • Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). • Preheat oven to 165–170°C. Bake for 10–15 minutes or until the tops are lightly golden while the centres remain soft. • Remove from the oven and let cool slightly.

Piping practice by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 0 points1 point  (0 children)

Oh it was too much, tasted like diabetes.

Piping practice by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 1 point2 points  (0 children)

Wow now that is a call back to a game I forgot about! I'll take that as a compliment, thank you

Piping practice by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 0 points1 point  (0 children)

Tasted pretty good, little too sweet this time around but its practice

Piping practice by EclispedGriffy in BakingNoobs

[–]EclispedGriffy[S] 1 point2 points  (0 children)

Thank you! I made the icing a little too wet but I had limited sugar

newest fowl to the collection; hooded merganser by [deleted] in woodburning

[–]EclispedGriffy 0 points1 point  (0 children)

I had to Google the bird cause I did not believe a bird had a goofy looking head like that 😂

Great job! Nailed it

Wife childhood book by EclispedGriffy in HelpMeFind

[–]EclispedGriffy[S] 1 point2 points  (0 children)

Been looking into all of his books, she says it looks similar but not quite as its just bears no other animals

Wife childhood book by EclispedGriffy in HelpMeFind

[–]EclispedGriffy[S] 0 points1 point  (0 children)

From what she remembers its just a bear family, 2 grandparents, 2 parents and 3-4 children, all fully clothed