I got married recently and we decided on mini cakes. I found this amazing woman in Newcastle who made our cakes, Bernadett of Dreamworld Cakes. Bernadett has a really impressive profile and her enthusiasm and eye for perfection put her way above all the other 'wedding cake' designers I found in my search. Check out this ladies impressive profile Dream World Cakes Profile. If you want something that looks beautiful and tastes amazing look no further than Dreamworld Cakes. Thank you Bernadett for helping make our day perfect!
Wednesday, 24 August 2011
Friday, 1 October 2010
Saturday, 25 September 2010
I have never been a big fan of tin fruit but I think tin apricots or peaches work really well with sponge cake, so making apricot cupcakes was an obvious choice. I think baking is not always about opening a book and then going out and buying the ingredients but about opening the cupboard and deciding what you can make with what you have at hand. So in my cupboard I had a tin of breakfast apricots and of course I always have the basic baking ingredients! I think apricot cupcakes work really well especially with the butter cream.
Now for the recipe:
2 Free Range Eggs
4 oz/110 g of Caster Sugar
4 oz/110g of Self Raising Flour
4 oz/110g of Margarine
Small tin of Apricots in Fruit Juice (drain and keep juice and chop up finely)
12 oz/350g Icing sugar
1 dessert spoon of Fruit Juice
1dessert spoon of milk or cream
tsp of Vanilla extract
Preheat oven to 180c/gas mark 4/350 f. Line a cupcake tin with 12 cases (I used silicone ones). Cream butter and sugar together. Whisk in both eggs ( by hand or with an electric whisk). Sift and fold in flour then fold in apricots with a little of the juice. Divide between cupcake cases and bake for 25 minutes or until golden brown and firm to touch. Allow to cool before icing.
To make frosting cream sifted icing sugar and butter together then mix in fruit juice, vanilla and milk. The mixture should be stiff so you may need to add more icing sugar. Mix well. I used a piping bag to decorate but you could just smooth some on and use a fork to make peaks. I decorated with a sugar sprinkles but you could use some of the apricot or decoration of your choice. I usually cool in the fridge to allow frosting to set. Enjoy!!!
I came across this link to the LA Times with a load of great pictures of cupcakes and some weird flavor ideas! BLT and Mojito are amongst the inspirational flavors! Enjoy. x
Monday, 13 September 2010
Sunday, 16 May 2010
This has to be one of the bakes I am most pleased with, I would feel very proud to serve them up at a dinner party lol! Profiterole's for me look very impressive and I was kind of expecting this recipe to not go to plan, but hey how easy! You need to get the piping bag out but it is certainly nothing a novice could not handle. This is a must try. Enough of the babble, now for the recipe:
70 g / 2 1/2 oz of butter
200ml/7 fl oz water
100g/3 1/2 oz plain flour
3 lightly beaten eggs
300 mls/10 fl oz of whipping cream
3 tbsp of caster sugar
1 tsp of vanilla essence
Hot chocolate sauce
100g bar of good quality plain chocolate
15 g of butter
2 tbsp honey
60 ml of milk
Pre heat your oven to 200c/400f/gas 6. Grease a flat tray with butter. Sift the flour. Melt butter with water in a pan, bring to boil and then remove from heat and stir in flour. It will kind of form a ball, allow to cool a little bit before stirring in eggs. The mixture should look like a stiff batter with a kind of dropping consistency. Using a piping bag with a a wide round nozzle pipe golf ball size profiteroles on to the tray. I managed to get 10 very good size profiteroles. Bake for 25 minutes till are puffed up and pale golden. Pierce each profiterole with a skewer to release steam. Allow to cool.
While the profiteroles cool you can prepare the cream. Empty cream sugar and vanilla into a bowl and whisk until thick, without an electric whisk this is some effort! When profiteroles are completely cool pierce a small opening with a sharp knife. using the piping bag again pipe cream into the hole, it will ooze slightly when full. Place in fridge till ready to serve.
The rich and yummy hot chocolate sauce goes like this: take a pan of hot water place a heat proof bowl which will sit on the pan but not touch the water, in it place chocolate, butter and honey. Melt and continue to stir. When melted quickly whisk in milk. To serve pour sauce over profiteroles. My profiteroles were a good size and I served three but two would of been enough! These were amazing, light fluffy cream filled profiteroles with rich dark chocolate sauce. Enjoy!
Sunday, 9 May 2010
More Jam! The reason for making these Jammy star cookies is that having made a visit to the bakers for bread etc I had (or thought I had) purchased some jammy star cookies along with other treats. When got home and checked my bag no jammy stars!!! Either she never put them in the bag or never heard me. I was looking forward to one with a cup of tea boohoo! Anyway I thought I would make some using a shortcake recipe and raspberry jam. I am sure my jammy stars are better than the bakers he he.
Here is the recipe:
Jammy Star Cookies
9 oz/250 g plain flour
3 oz/75g caster sugar
6 oz/175g butter fruit jam (jelly or preserve) of your choice
icing sugar to dust
large round cutter and small star cutter
This is such an easy recipe with few ingredients, but look and taste great. Heat oven to 160 c/ 325 f/gas 3. Grease a baking tray. Remember when deciding how much to mix up that each jammy cookie requires two cookies! Mix flour and sugar together and rub in butter or margarine, knead together to form a dough type consistency. Flour the surface and flatten and roll out the dough. Using the large round cutter cut out an equal number of cookies. using the star cutter cut a star from half of you round cookies and place all cookies on the prepared greased tray. Now you can ether cook the stars to make cute mini cookies like me or you could press back together to make another big cookie. Bake in oven for approximately 30 minutes or till firm and golden brown.
Allow to cool completely on a cooling rack. When cool spread your jam on the round cookie, be generous but do not spread to edge as remember the cookie with the cutout star will press the jam down. place the cookie with cutout star on top of the jammed cookie and dust with icing sugar. Great easy classic cookie. FQ x