French Experience Part 1

Hello People!

 Gosh how i miss this blog. It has been a while eyh?

A lot has happened since my last post, which was last year, haha

Ok so I was given the chance to do my Final Year Project on Composite Structures bla, bla, bla..

in l'Institut Supérieur de l'Automobile et des Transports, Nevers.

And things have gone haywire since then because of my finals, the Visa, the placement documents etc.

and so I havent't got the chance to update this blog.

Anyways, so now I am in France (Bonjour!)

Finishing my 6 months-period here in Nevers

and the experiences are nothing less than AWESOMEEEEEEEE!

Did some A LOT of travelling + sightseeing

I will update more with pictures and stuff soon okay?

I might just change this blog into a cooking + travelling blog.

Haha.

Ok so my supervisor will be here in a short while

so i should continue analysing my experimental data urgh!

But before i go, let me share you on of my favourite cake recipe:

Paula Deen's Red Velvet Cake adapted from Food Network

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Preheat the oven to 350° F (that's around 180° C). Line two round baking pans with cooking sheets and butter the bottom of the pans throughly.  In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the baking pans. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the middle part of the cake with a toothpick for doneness. Remove from oven and cool completely before frosting.

picture is not mine, just for illustration purposes only

For the Cream Cheese Frosting

• 500 g cream cheese, softened *
• 250 g butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish**

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

 *preferably, if you want it to be SUPER AWESOME, usse Mascarpone cream cheese :D
**optional

 

picture is not mine, just for illustration purposes only 

Sandwich the cakes with the 1/3 of the cream cheese frostings and then cover all of it rest of the frostings. Let it cool in the fridge for at least half n hour, then  ENJOY!

 I prefer it to be coled but if you cant hold your taste buds then you can just it after you're done with the frostings :D