Faery's Christmas Cake

Faery's Christmas Cake.
Warning: This cake is addictive, it is delicious, moist, soft and fragant.
People who ate it said: "ooooh God, ooooh. God this is divine", well I do not use the word divine to describe food, but I ate half of the cake...after that I did say "God", Next year's resolution DIET.

Faery’s Christmas Cake.

Fruit compote Ingredients:
1 cup dried plums.
1 cup golden raisins.
1 cup raisins.
1 cup cherries.
1/2 cup candied orange peel.
½ cup candied citron.
1 cup candied fruits.
1 cup dried pear halves.
1 cup dried dates.
1 cup dried apricot.
1 cup dried apple rings.
1 cup walnuts.
1 cup toasted peeled almonds.
1 cup toasted peeled ground almond.
1 cup toasted peeled hazelnuts.
Faery’s “powdered dressing” ingredients:
½ teaspoon ground cinnamon.
1 pinch of ground clove.
1 pinch of allspice. (Jamaican allspice berries)
¼ teaspoon ground nutmeg.
Note: You can measure more or less of these ingredients it depends on your taste.
Faery’s “ liquid dressing” ingredients :
½ teaspoon vanilla extract.
¼ teaspoon caramel extract.
¼ orange essence.
¼ almond essence.
7 drops of panettone essence.
1 ½ cup dark rum.
1 cup marsala wine. ( I used "gran vino Sanson"= Great wine Sanson, Bacarles. I prefer this)
Cake Ingredients:
225 grams butter or margarine.
225 grams flour (self raising).
112 grams brown sugar.
112 grams golden sugar. (light brown).
4 eggs.
½ tablespoon baking powder.
1 tablespoon marsala wine. ( I used "Gran Vino Sason= Great wine Sanson, Bacarles)
½ cup dark chocolate chips.
½ teaspoon salt.
Icing Ingredients:
1 egg white
5 tablespoons fresh squeezed lemon juice.
Icing sugar necessary amount to make a fondant. It depends how thick you want it I used 225 grams.
For the fruit compote.
1- Cut all the ingredients and place them in an airtight container (preferably glass).
2- Add the powdered dressing to the liquid dressing, mix .
3- Add to the fruit compote and toss so the soaking liquid can be evenly distributed in the fruit compote.
4- Cover with the lid and set aside
Note: this can be done the night before or one hour before making the cake.
For the cake.
Butter and line a cake pan with parchment paperthen butter it again and dust it with flour
1- Add the other powdered dressing with the marsala wine.
2- With the electric mixer beat together the butter , golden and brown sugar and the marsala wine and the first five ingredients for the liquid dressing (and more spices if you want.), until it is light and fluffy.
3- Add the eggs one at a time, beating well after each addition.
4- Sieve together the flour, salt and baking powder.
5- Add half of the flour and beat with the electric mixer.
6- Add the rest of the flour with a wooden spoon.
7- Add 3 cups of the fruit compote (add more or less depending on your taste) and the chocolate chips with a wooden spoon.
8- Put the mix in the cake pan and bake at 180°C Cook until knife inserted near center comes out clean.
9- Let cool in the cake pan for half an hour .
10- Place the cake (upside down) in a nice dish and let cool .
11- Cover with fondant and decorate.
For the Icing.
1- Lightly beat the egg white and add the lemon juice, mix well.
2- Add the sugar the amount will depend on the consistency you like, I made it thick


Swiss Rolls

Yule Log
My first daring Bakers Challenge

Close Encounter

Close Encounter.

On sunday night Faery (I) had a close encounter of the third kind with a moth...yes a white medium sized moth...but for me it was a crash with panzer (Panzerkampfwagen), I tried to avoid it but despite all the dancing I made ( and believe me, I made my best movements), it came stright into my eye.The next morning when I saw my face in the mirror I almost faint ,hi hi, so brave I am. Today it is a loooot better, because it was all red and bloated.



Christmas Crafts

Christmas Crafts

I made this for my sister's office, her friend the clinic drugstore assistant wanted one, then my sister's collegues...oh i need to hide myself, because I have to do soooo many things for my house and I haven't done anything =: (

Believe it or not these petals and leaves were made in the kitchen, with an iron that has two parts with the form of a leaf then I heated it on the stove burner, yes it was very hot if you consider i had to make 40 small petals, 40 medium petals and 40 leaves...phew


Vienna Bread

Vienna Bread
This bread is so soft and the smell of it when baking is so delicious , it'll make your mouth water and You'll love it.Source: Mar from Todo Caserito 2

Vinna Bread.

110 g sugar.
20 g malt extract.
1000 g flour.
600 cc milk room temperature.
35 g yiest (I used 2 tablespoons).
85 g margarine or butter.
15 g salt.
1 teaspoon cornstarch.
300 cc water.

1- Disolve yeast, sugar and malt extract in 300 cc milk.
2- Sieve together flour and salt.
3- Gradually add the flour into the milk mix.
4- Add the rest of the milk and margarine.
5- Knead until dough is smooth and it is no longer sticky, (you may need an extra 1/4 cup flour) .
6- Cover the dough and let stand for 20 minutes.
7- make a log with the dough and cut portions of 120g, and form balls let stand for 30 minutes.
8- shape each portion of dough to form a cilinder.(I omitted this step and only streched the dough balls).
9- Place the dough portions onto a grased baking sheet.
10-Let the dough raise until double in size.
11- Bake for 20 minutes or util golden brown at 200°C.
12-take out from oven and brush with the chuño.
the chuño works like the egg wash.
1- Mix the ingredients for the chuño and cook until it boils.


Vanilla Sponge Cake

Vanilla Sponge Cake.

Crepes Filled with Corn Cream and Fried Chicken.

Crepes Filled With Corn Cream and Fried Chicken.

Today, this amateur chef prepared crepes, in the beginning it seemed to me very difficult because the shape of the first crepes was irregular, then square (wendy’s could hire for this) but in the end I managed to do them round ,soon this master of crepes had the ability to make Mickey’s shape (or something). After that I decide to make fried chicken which was very easy, and a green salad …Boy, Was I Tired …so please excuse me for the greens (I also made the cake, after all).


2 tablespoons ground oregano.

1/2 cup grated parmesan cheese.


3 cups milk.

2 cups self raising flour.

1/4 teaspoon salt.

2 eggs.

1/4 cup corn oil.

1 tablespoon sugar.


1- Mix all the ingredients and lets stand for 10 minutes.

2- form the crepes on a hot frying pan, remember to brush the pan with oil before makin the crepes.

Corn Cream.

2 cups milk.

1 teaspoon salt.

2 1/2 teaspoon butter.

1 can of 440g (15 1/2 onz) whole kernel corn.

6 tablespoons cornstarch.

1- disolve the cornstarch in 1/2 cup milk.

2- Blend the corn, milk,salt and butter, until smooth.

3- Place the blended corn in a sauce pan and heat for 5 minutes.

4- Add the milk and cornstarch mix.

5 Cook until thick.Let cool.

Tomato Sauce.

1 tablespoon tomato pure.

1 cup water.

1/2 teaspoon mustard.

7 garlic cloves sliced.

4 tablespoons corn oil.

1- Disolve the tomato purenad the mustard in the water.

2-place sliced garlid in the oil (room temperature) and fry until crispy ( not burnt ).

3- Add the tomato mix.

4- Cook until 1/4 of the volumen evaporates.

Crepe assenbly.

1- Spread each crepe with the corn cream.

2- Roll the crepes and place them onto a greased baking sheet.

3- cover with the tomato sauce, sprinkle with ground oregano and parmesan cheese.

4- Bake 15 minutes in a hot oven.

Marinade for the chicken.

1/2 chicken cut into pieces.

1 teaspoon each: onion, garlic, cumin powder and salt

4 tablespoons beer


1- mix all the ingredients.

2- Place the chicken in a bowl and add the marinade let this rest for an hour in the refrigerator.

shake for the chicken.

2 cups bread crumbs.

1 teaspoon each onion, garlic, cumin powder.

1 tablespoon ground oregano (dehydrated at home is better).

1 cup flour.

1/2 cup milk.

1 egg.


1- In a plastic bag place the bread crumbs, oregano, onion, garlic, and cumin powder.

2- Place the flour in a plastic bag.

3- Beat the milk and egg in a bowl.

4-Shake the marinated chicken in the flour.

5- Dip each chicken piece in the egg milk mix.

6- shake the chicken pieces in the bread crumbs.

7- Repeat steps 5 and 6.

8- Fry each piece in very hot oil until golden brown.Place onto a baking sheet and bake.

9-Insert a BBQ stick into the chicken pieces then press slightly. The juices should run clear; if they're still red or pink, cook the chicken a little longer.


Passionfruit Delight

Passion fruit Delight
This dessert is so fresh and delicious that my sister, who is on a diet and only wanted a bite, "just a taste", ended up eating two portions and then asked me if could make some more for tomorrow.
This dessert can be made with fresh lemon juice.


1 can sweetened condensed milk (397 grms).
1 can evaporated milk (410 grms).
3/4 cup fresh passion fruit juice.
1/4 cup passionfruit juice.
250 grms cookie crumbs (maria cookies,digestive cookies).
1 kiwifruit for decoration (or the fuit you like).


1- With an electric mixer in slow speed, mix sweetened condesed milk and evaporated milk.
2- Gradually add the passion fruit juice to milk mix.turn the mixer to medium speed and beat until the mex is creamy and thich (the consistensy is like mayonaisse).
3- Assemble the dessert by pouring layers of the passionfruit cream and cookie crumbles.Finish with a layer of cream.
4- Moisten (not soak) the layer of cookies with the 1/4 cup passion fruit juice.this layer should add a crunchy textute to the dessert.
5- Decorate with the kiwifruit.
6- Chill before serving.


To make the passionfruit juice, I used four passion fruits and four tablespoon of water.



Red Velvet Cake

Red Velvet Cake


For the cake:

2 1/2 cups cake flour.

1 teaspoon baking powder.

1/2 teaspoon salt.

2 tablespoon cocoa powder.

1/2 cup unsalted butter.

1 1/2 white sugar.

3 medium eggs.

1 teaspoon vanilla extract.

1 cup buttermilk.

2 tablespoons red food color.

1 teaspoon baking soda.

1 teaspoon white vinegar.

Icing and filling:

2 cups whipped cream.

2 8 onz creamcheese packages.

1 teaspoon vanilla extract.

1/2 cup confectioners' sugar.


For the cake

1- Sieve together flour, salt, baking powder and cocoa.

2- Mix buttercream and red food color.

3- With an electric mixer beat butter until it is soft.

4- Add sugar and keep beating until the mixture is creamy.

5- Add vanilla and egg one at a time.

6- Add flour and buttermilk alternately beat until well blended.

7- Mix vinegar and baking soda and Wait until the fizzing stops.

8- Add to the cake mixture and beat quickly.

9- Pour the cake mixture into two greased and floured cake pans.

10- Bake at 350 °F or 180 °C until toothpick inserted comes out clean.

11- unmold the cakes and let cool before icing

Note: It is better to put the cake in the refrigerator for at least one hour or let it rest overnight

For the Icing.

1- Beat creamcheese until soft.

2- Gently fold whipped cream in the creamcheese.

3- Add vanilla-

4- Gradually add confectioners' sugar.

Cake assembly.

1- Put one of the cakes on a dish.

2- Spread some cream over the cake.

3-Top with the second cake to form a sandwiched cake.

4- Spread the icing over top and sides of the cake.


Happy Halloween

Happy Halloween
Chocolate Sponge Cake
(Faery's Style)

6 eggs
7 tablespoons cocoa powder
1 cup sugar
1 1/2 plus 2 tablespoons cake flour
1 teaspoons vanilla extract
1 pinch salt


1- Sieve together flour , salt and cocoa powder, set aside.
2- Whith an electric mixer beat whole ggs for four minutes, then gradually add sugar until the batter is light and fluffy.
3- Add vanilla and stop beating with the mixer.
4- With a rubber spatula gently fold in the flour mixture.
5- Put the batter into a greased and floured cake pan.
6- Bake at 350 °F or 180 °C until toothpick inserted comes out clean.
7- take out the oven unmold on a dish and let cool before icing.

Rum Syrup

1/4 cup rum (rhum)
1 cup water
1 cup sugar
1 tablespoon vanilla extract.


1- Boil water and sugar at low heat for about 10 minutes (or until it has the consistency of a cought syrup).
2- Let cool, and then add the rum and the vanilla extract.

For the Icing I used the cupcakes icing I decribe below

cake assembly

1- Halve the cake horizontally and drizzle the rum syrup over the bottom half cake .
2- Spread bottom half cake with buttercream.
3-Top with remaining cake layer to form a sandwiched cake and drizzle with the remaining syrup
4- Decorate with buttercream icing.

I always let cake in a cold place at least 1 hour before serving

Vanilla Cupcakes

3 cups sifted cake flour
2 1/2 teaspoons baking powder
1 3/4 cups sugar
2/3 cup salted butter or margarine
2 eggs
1 1/2 vanilla extract
1 1/3 cups milk

1- Preheat oven to 350°F. or 180 °C. put the cupcakes liners into the cupcake pan.
2- Sift together flour and baking powder ; set aside.
3- Cream sugar and butter together until light.
4- Add eggs one at a time then add vanilla to creamed mixture and beat 1 minute.
5- Add flour mixture to creamed mixture alternately with milk, beating well after each addition
Continue beating one minute.
6- Pour into prepared cupcake pan.

7- Bake 20-25 minutes or until toothpick inserted comes out clean.
8- Cool 10 minutes on rack; remove and cool completely before decorating.

Buttercream Icing

1/2 cup solid vegetable shortening.
1/2 cup butter or margarine.
1 teaspoon vanilla extract.
3 cups sifted confectioners' sugar.
2 tablespoons evaporated milk

1- Cream butter and shortening with electric mixer. then add vanilla and evaporated milk
2- Gradually add sugar, one cup at a time, beating well on low speed. Scrape sides and bottom of bowl often.Turn to medium speed and beat until the cream is light and fluffy.


Cocoa-Coffee Cake

This cake was made with a cocoa-coffee sponge cake filled with coffee pastry cream and the icing is cooked meringue i used almonds and chocolate to decorate it


these weird things only happen to an amateur chef...

Twin egg yolks

Weird melted chocolate.

(I wonder if it is safe to melt chocolate in the microwave oven)