Dee's Basement

Block colour mango Madeleines with a mango curd for @dishoom Love the colour palette😍😍 @royashariat

🥭MAY CAKE: MANGO STICKY RICE CAKE🥥 A coconut & lime cake layered with Alphonso mango compote, coconut sticky rice and whipped coconut mascarpone cream. This is a new favourite!! Thanks @dishoom for the delicious mangoes! Makes: 1 x 2 layer 8-inch cake 🥥🍋‍🟩Coconut & Lime Cake • 250g Butter - I use @bakewithstork • 250g caster sugar • 5 eggs • 250g self-raising flour • Zest of 1 lime • 50g desiccated coconut 1. Preheat the oven to 160°C fan and grease + line 2 x 8-inch cake tins. 2. Add the butter, sugar and lime zest and mix for a couple minutes. 3. Add your eggs, followed by the self-raising flour and desiccated coconut and mix until smooth. 4. Divide evenly between the tins and bake for 30–35 minutes or until a skewer comes out clean. 5. Leave to cool completely before levelling the layers if needed. 🥭 Mango Compote • 2 Alphonso mangoes • 2 tbsp sugar • Juice of 1 lime 1. Chop 1 mango and add to a saucepan with the sugar and lime juice. 2. Cook over a medium heat until thick, glossy and jammy. 3. Once cool, fold through another chopped mango for extra texture. 4. Reserve a few mango chunks for decorating and filling the outer edges of the cake. 🥥 Coconut Sticky Rice • 1 tin coconut milk • 25g sugar • 1 microwave sticky rice packet approx 250g (I used @tildarice ) 1. Add the coconut milk and sugar to a saucepan and heat until the sugar dissolves. 2. Reserve around 1/3 (around 120g) of the mixture for soaking the cake layers, adding into the cream and drizzling over the finished cake. 3. Heat the sticky rice packet for 30 seconds to loosen the rice. 4. Stir the rice into the coconut milk mixture and cook over a low-medium heat until thickened. The rice is ready when the mixture holds its shape for a couple of seconds when stirred. 5. Leave to cool fully — it will thicken up. 🥥 Coconut Mascarpone Cream • 450g mascarpone • 550g double cream • 30g icing sugar •2-3 tbsp reserved coconut milk (optional) 1. Whisk the mascarpone until smooth, then add the double cream and icing sugar followed by the 2–3 tbsp of the reserved coconut milk mixture #deesbasement #mangostickyrice

Such a fun way to display cupcakes!😍 BTS tutorial coming soon!👀 #deesbasement #cupcaketower #cupcakestack #cupcakes #cakedecorating

One of the best investments I’ve made to date! Making my own stencils is as simple as that🫰🏾 Custom stencil for @hm x @stellamccartney 😍😍😍 #deesbasement #cricut #hm #stellamccartney #stencil

Ok this is the last time I’m posting the slicer, for now 👀😭 #deesbasement #nuflaat #gentlemonster

The chicest cake slicer EVER needed its own post😍😍😍 @nuflaat #deesbasement #nuflaat #gentlemonster

🍓APRIL CAKE🍓 Vanilla & Strawberry Chiffon with Yuzu Cream I haven’t made a chiffon in a while so thought why not, it was a journey but with very rewarding featuring my new favourite cake slicer from @nuflaat !!😍 Recipe below ⬇️ Ingredients Vanilla Chiffon (8-inch) - I used this @u_tastekitchen recipe) 5 eggs, separated 60g milk 50g vegetable oil 95g cake flour (or make your own — see tip below) 65g granulated sugar 1 tbsp lemon juice 1 tbsp vanilla extract Yuzu Strawberry Cream 300ml double cream 2–3 tbsp icing sugar (to taste) 1–2 tbsp yuzu juice (I use @waitrose ) 2 tbsp freeze-dried strawberry powder (I use @realfoodsource ) Filling & Finish 150g fresh strawberries, chopped A few strawberries, sliced (for the top) Dried daisy flowers (optional) (I use @pollyspetalsuk ) Method 1. Make the chiffon Preheat oven to 150°C (fan). Use an ungreased 8-inch chiffon tin. Whisk milk and oil together, then sift in the flour and mix. Add egg yolks and mix until smooth. In a clean bowl, whisk egg whites with lemon juice, vanilla and sugar to stiff peaks. Fold a scoop of meringue into the batter to loosen it, then pour the loosened batter back into the remaining meringue and gently fold until just combined. Pour into the tin, lightly tap to remove air bubbles, and bake for 50–55 minutes until golden. As soon as it comes out, tap the tin once, then turn it upside down and leave to cool completely so it keeps its shape. 2. Make the cream Add cream, icing sugar, yuzu juice and strawberry powder to a bowl and whip to soft–medium peaks. Don’t overmix — keep it smooth and light. 3. Assemble Slice the chiffon in half. Layer with the yuzu cream and chopped strawberries, then place the second layer on top. Cover with the remaining cream and finish with a soft, rustic texture. 4. Finish Top with sliced strawberries and dried daisies if using. Serve straight away, or store in an airtight container for up to 3 days. Tip To make cake flour: replace 1.5 tbsp of plain flour with cornflour, then sift well before using. #deesbasement #nuflaat #baking #gentlemonster #recipe

Who says you have to have a wedding cake? Such a fun alternative to make. Design inspo from @holysugar__ #deesbasement #tiramisu #tiramisucake #tiramisù #baking

A BTS into my fun jelly cake order for @mylittlecoco to launch their new Hair Jelly🥥🥥🥥 #deesbasement #mylittlecoco #jellycake #jelly

Today’s Madeleine special is 🍒BLACK FOREST GATEAU🍒 #deesbasement #madeleines #blackforest #todaysspecial

☕️Tiramisù Cake Tin☕️ Tiramisù, but built straight into a cake tin. Layers of coffee-soaked sponge and mascarpone cream perfectly contained in a tin! Comment “tiramisu” and I’ll send you the recipe 🤎 #deesbasement #caketin #tiramisù #tiramisucake #recipe

A recent order of polka dot madeleines to celebrate the launch of @lilyallen tour😍😍😍 #deesbasement #madeleines #lilyallen #polkadot