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  • Peaches and Berries Scone recipe is finally up on the blog!! - 😏 who else recognizes the song? - By the way, these are the ingredients you’ll need: • 2 1/2 cups all purpose flour (325 grams), plus a few tablespoons for flouring the counter • 1 rounded teaspoon baking soda (9 grams) • 2 rounded teaspoons cream of tartar (9 grams) • 3 1/2 tablespoons granulated sugar (45 grams) plus about 3 tbsp • dash salt • 9 tablespoons cold salted butter (1 stick + 1 tbsp, about 128gr) • 1 large egg • 3/4 cup buttermilk (6 ounces) • 1 teaspoon fresh lemon zest • 1 teaspoon vanilla extract (5 grams) • 3/4 cup fresh peeled and cubed peaches (90 grams) • 1/3 cup fresh blackberries, cut in half (about 45 grams) • 1/3 cup fresh blueberries (about 45 grams) For the Glaze: • 1 cup powdered sugar (130 grams) • 3-4 tablespoons heavy cream plus more if needed • 1/2 teaspoon vanilla extract #peachscones #scones #recipe #dessertrecipe #sconerecipe
  • Time to post something extra pretty for your feed! ✨ Kinder Bueno Chocolate Cake 🍫 - chocolate cake layers - whipped ganache and chocolate chips filling - chocolate buttercream - chocolate ganache drips - @kinderbuenous topping H E A V E N! 🍫 #seidysbakerycakes #cakeartist #cakedesigner #chocolate #kinderbuenocake #buenocake
  • Your weekend plans delivered to you: Banana Bread Muffins Recipe 🙌🏼 full recipe and blog post in my bio Ingredients: 2 cups flour 1 teaspoon baking soda ¼ teaspoon salt 1 egg 1 cup sugar ½ cup vegetable oil 2 tablespoons buttermilk or milk ½ teaspoon vanilla 3 medium very ripe bananas, mashed well ½ cup chopped walnuts 1/2 cup chocolate chips Instructions 1. Preheat oven to 350F degrees and grease a muffin pan or prepare with muffin liners. 2. In a small bowl, add flour, baking soda and salt, whisk and set aside. 3. In a large bowl mix egg, sugar and oil and stir until well combined. 4. Add the dry ingredients to the wet and stir. This mixture will be thick and dry but mix or fold until you have very few streaks of dry flour. 5. Add milk, vanilla and mashed bananas and mix until incorporated. 6. Fold in walnuts and chocolate. 7. Divide the batter evenly among the prepared muffin cups. Sprinkle chocolate chips or walnut chunks on top. 8. Bake 22-25 minutes or until the tops of the muffin spring back to the touch. The muffins should be lightly browned. 9. Remove from the oven and let cool on a wire rack for 10 minutes and carefully remove each muffin from the tray onto the cooling rack. #bananabread #bananabreadrecipe #bakingrecipe #muffinrecipe #bananamuffins
  • ✍🏼 5 tips for assembling your cake up to the crumb coat stage: 1. Chill your layers before assembling. It’s so much easier to handle them when the cakes are cold/firmer. 2. Buttercream needs to be smooth, not too cold and not too warm, but smooth and soft with a spreadable consistency. 3. Creating a dam with firmer buttercream will prevent your filling from oozing out. Specially if it’s a runny filling or sauce! 4. Crumb coat is necessary, it traps all the crumbs so that your final buttercream coat remains clean and beautiful! 5. Chill your cake for about 15 min after the crumb coat. This way it won’t mix with the final coat. #bakingtips #cakedecorating #cakedecorator #cakevideo
  • Pretty cakes for days! ♥️🌹 #cakeartist #buttercreamcakes #tampacakes #tampabakery #cakeporn #seidysbakerycakes
  • Carrot Cheesecake recipe 🥕 save this to make it during the weekend! 🧀 Cheesecake: • 8 ounces full fat cream cheese, at room temperature • 1/3 cup granulated white sugar • 1 large egg, at room temperature • 1 teaspoon pure vanilla extract • 1/2 cup full fat sour cream or greek yogurt, at room temperature In a medium bowl with a hand mixer or in the bowl of your electric mixer with the paddle attachment, beat the cream cheese and sugar, on medium low speed until smooth. Add the egg and vanilla extract and beat, on medium low speed, just until creamy and smooth. Scrape down the sides and bottom of your bowl as needed. Beat in the sour cream until smooth. Set aside while you make the Carrot Cake batter. 🥕 Carrot Cake: • 2 cups all-purpose flour • 2 tsp baking powder • 1/4 tsp baking soda • 3/4 tsp salt • 1 1/2 tsp ground cinnamon • 3/4 tsp ground nutmeg • 1/2 tsp ground ginger pinch ground cloves • 1 1/4 cup vegetable oil • 1 cup dark brown sugar • 1 cup granulated sugar • 4 large eggs room temperature • 1 1/2 tsp vanilla • 3 cups grated carrots lightly packed, approx. 4 large carrots (300g shredded) Preheat oven to 350F. Grease and flour three 6″ cake rounds, or 1 - 9 inch springform pan, line with parchment. In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside. In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla. Add flour mixture in 3 parts. Fold in carrots. Spread batter evenly into prepared pans and drop spoonfuls of the cheesecake batter on top. Swirling the batters is optional. Bake for 50mins right until cheesecake is set or until a toothpick inserted into the center comes out clean. Do not overbake, if so the cheesecake will curdle. Place cakes on wire rack to cool for 10mins then remove from cake pans or springform to cool completely. Cool in the refrigerator before enjoying or assembling with cream cheese frosting. YUM!!!

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