A red pepper cake has led 36-year-old Rivonia resident Lwazi Ydrestal to changing careers. The professional singer swaps the recording studio for the kitchen when she starts at Capsicum Culinary Studio’s Rosebank campus this month and sets off on her new culinary journey.
Lwazi Ydrestal is one of five regional winners of the Capsicum Chef Talent Scout competition. Her prize? A one-year bursary at the country’s leading chefs’ school worth R90 000. To enter the competition, contestants had to create and submit a dish – sweet or savoury – using a red capsicum pepper or any other red ingredient.
Lwazi took the brief to heart and created a delicious and clever red pepper cake! We got the aspiring chef to answer some questions as well as share her fabulous winning recipe.
50ml sunflower oil
1 tsp vanilla essence
½ tsp pink food colouring
1½ cups of flour
1 tsp baking powder
250g white margarine
4 cups icing sugar
Red and green fondant
Bling nonpareils, sprinkle or hundreds and thousands
Red food colouring
Set oven at 150°C
Whisk eggs and sugar until pale yellow. Add oil, vanilla essence and food colouring and mix well. Sift the dry ingredients and add gently to the egg/sugar mixture. Make sure there are no lumps but do not over mix. Pour mixture into a 15cm cake tin.
Place in oven and bake for 30-45min
Let the cake cool.
Mix icing sugar and white margarine to make buttercream.
Take a sharp knife and start shaping your cooled cake into a red pepper. Cut a hole in the centre to add the nonpareils.
Take buttercream and coat the red pepper shaped cake. Put it in the fridge to chill.
While you wait, roll out the fondants. Cover the cake with the red fondant and shape the green fondant into a stalk and stick it into the red pepper.
In a small dish, pour a few drops of the red colouring. Take a brush and glisten the pepper.
Read more about The Capsicum Culinary Studio – CLICK HERE
Information from Jag Communications