2

Coffee Shop Review; Lua A Baker’s Cafe

DSC_2297

I’ve been to Lua a few times before this, and there is a reason I keep going back. This used to be a place called Moonrackers and was there for years, and I only went there once, reason being, was because it was so uninviting everything was closed up, there were never cars outside and you could not see in at all, if you wanted to get in you had to ring bell.

Early this year I saw some revamping going on, and now I’m not sure if its new owner or not, but they changed it up, they made it a lot more welcoming and they made it more open and now the parking lot is almost always full when I drive past

As you walk in, you feel as if your walking into a secret garden, it has a Unrefined whimsical Charm to it, its a very pretty girly place, not that men wont feel welcome, its just that its so soft and quaint  with all the cakes out on display in glass domes and flowers everywhere, local painting on the walls, its just so delightful

It has a wide variety on the menu and that’s separate to the display of cakes you can choose from. I had a Egg benedict, a favourite of mine, and its not easy to make a good benedict but they perfected it, from how I wanted my egg to the creamy hollandaise sauce. I also tasted a little of the lamb curry pot pie, that was beautifully made in an enamel camping mug, love the rustic charm they use. The presentation is Charming, even the plates are all different and mis match on the table that just adds to that whimsical feel

DSC_2313 DSC_2315

It was raining the day when we went and being so homey and cosy inside we felt, well, right at home!!. With classical music playing in the background and an array of pretty things all around you, its the perfect setting. This would be thee spot on place for a baby shower, Hens party or even a small engagement party

We ordered cake to go, we ordered a red Velvet, not as good as mine 😉 but still tasty and a lemon frosted cake, which was light and fluffy vanilla cake with a Yummy Lemon icing. That was delish, if you don’t have a sweet tooth you could still enjoy this, because the flavour is quite subtle

Every time I go back I am delighted to be there, from the setting to the food its just my kind of place, Service is good, its open 7 in the morning already and my wifi connects automatically, what more can a girl ask for!

So I’m Giving Lua, A Baker’s café…

gold-star-2-1 gold-star-2-1gold-star-2-1gold-star-2-1gold-star-2-1

A whole 5 stars!

Where’s it at: Here https://www.google.co.za/maps/place/Michelle+Ave,+Alberton/@-26.2866101,28.1055194,17z/data=!3m1!4b1!4m2!3m1!1s0x1e95054e96ccd3ff:0xbf50267ce0f3ba2e 

DSC_2310IMG_20140816_131839DSC_2298

2

Moist Delectable Red Velvet

DSC_2246~2

This Recipe is amazing, I have tried at least Four different red velvet recipes because I was looking for a specific taste and texture, there’s a lot more to a red velvet than just being red and I’m glad to say I have finally found the winner! I tweaked the recipe slightly to my liking and I loved it and so did everyone else who had some

This is what you’ll need

-2 Tablespoons Unsweetened Cocoa Powder, plus a little extra for dusting

-2  & 1/2 Cups flour

-1 Teaspoon salt

-1 & 1/2 Cups Sugar

-1 cup Canola oil

-2 large eggs

-2 tablespoons Crimson food colouring

-1 teaspoon pure Vanilla Extract or 1 teaspoon Vanilla Essence

-1 cup buttermilk

-1/2 cup warm strong coffee, not coffee powder, coffee you drink!

-1 & 1/2 teaspoons Baking soda

-2 teaspoons white Vinegar

Icing

-100g unsalted butter at room temp

-195g pure icing sugar

-1 teaspoon vanilla essence

-250g plain cream cheese

-White Food Colouring (optional)

How you do it;

-preheat oven to 180′

-Butter two 9-inch cake rounds, dust with cocoa, tapping out excess

-Wisk together flour, salt and cocoa in a medium bowl, set aside

-Mix sugar and oil on medium speed, add eggs one at a time, Mix well after each addition, Mix in food colouring and Vanilla

-It should be a beautiful rich dark pink colour

DSC_2230

-Add flour Mixture in 3 batches, alternating with the buttermilk. beginning and ending with flour. Mixing well after each addition

-Stir together baking powder and vinegar in a small bowl

-Add Baking soda mixture to batter and mix on medium for 10 seconds

-Stir in the warm coffee until just combined

-Pour Batter into prepared pans

-Have a spoon full of batter for good luck

– And then Bake until a cake tester or toothpick comes out clean approx. 18-25 mins

-Let cool Completely

Now The Icing

-Beat Cream Cheese, butter, icing sugar and vanilla in bowl until smooth

-Add as much white food colouring as needed, this just helps the icing to get that famous snow white icing a red velvet has. These are pricey though, so if your going for taste and not looks rather skip it

-Ice Cake once cake it completely cooled

If your planning on making this cake be prepared to be blown away it really is delectable!

Yum Yum Yum

A Few Tips

-Leaving your cake to stand for a few days enhances the flavour, but wrapped it tightly in cling wrapped so it doesn’t dry out

-dice your butter before adding to icing sugar mix

-If you cant get your icing to go smooth, try placing your bowl over another bowl with some warm water, and continue beating until butter melts and mixture becomes smooth, allow to cool slightly again before icing cake, else the icing will just run