Saturday, 18 March 2017

Beauty and the Beast Tiara Sugar Biscuits - Film Release 2017

It's a tale as old as time, a new Disney film is released and I get over excited, but this time it's different. Beauty and the Beast is my ultimate favourite so you can understand the excitement and requirement to design these bakes - even if you're not the biggest Disney fan these taste delicious.

So be our guest, bake these inspired biscuits and wait with bated breathe for the film to finally be released - I'd love to hear your opinions on it.

On to the recipe:

Biscuits - 
100g butter or margarine / soft
100g caster sugar
1 beaten egg
275g plain flour
1 tsp vanilla extract
Mixed spice [optional]
Greaseproof paper
Tiara Biscuit cutters

Icing - 
1.5 oz warm water
1.25 tablespoons meringue powder
1/4 teaspoon cream of tartar
225g icing sugar (powdered sugar for the Americans reading)
piping bag
Yellow and pink food colouring

Recipe - 
1. Preheat your oven 190C/375F/Gas 5 
2. Line a baking tray with parchment paper and lightly with margarine/butter to prevent sticking
3. Cream together the butter and sugar in a large bowl until smooth
4. Stir in the beaten egg and vanilla until combined
5. Sift in the flour and optional mixed spice and stir until incorporated in a ball - you may need more or less mixture depending on how wet it is. 
6. Roll on to a floured surface until the dough is 1/2cm thick and cut out circles
7. Place on a baking tray for around 8-10 minutes until golden brown 
8. Place on a cooling rack until cool 
9. On to the icing. whisk together the meringue powder with water for 30 seconds
10. Add the cream of tartar and whisk for another 30 seconds 
11. Sieve in the icing sugar and whisk for 10 minutes 
12. Place a quarter of the mixture into a piping bag with a thin nozzle 
13. Add red/pink and yellow food colouring to the remanding mixture in 2 different bowls 
14. Cover the cool biscuits with the yellow icing on and allow to set
15. Once set you can now pipe whatever Beauty and the Best design you desire. 

'There goes the baker with the tray like always...' accurate Belle. I hope this recipe makes you just as nostalgic as it does for me, enjoy xx

Saturday, 11 February 2017

Valentines Day - Champagne Drip Cake

Whether your 14th February is filled with truffles and champagne or pizza and the titanic, this cake is suited to both giving to loved ones and devouring by yourself.  

No matter who you're with or, not this Valentines Day, I hope that if you decide to make this cake, you enjoy it; because who doesn't love champagne and cake... both rolled into one is like a dream come true.

Decided to push the boat out, and be extra, I made some pink/blue heart macaroons, pink meringues, and covered some lindor chocolates in pink glitter. The ganache was white chocolate and champagne which I coloured pink [because what other colour would I possibly choose?]

I really hope this pink, purple and blue drip cake gave you some inspiration for any Valentines Day baking you have planned this year, Enjoy xx

Saturday, 21 January 2017

Lemon Meringue Drizzle Drip Cake

It's such a difficult decision choosing what you want for dessert, whether it be a layered cake, drizzle cake, with buttercream, or a pie - there are just too many options [ 1st world problems right?] So to eliminate this dramatic issue I constructed a cake full of every part of each of my favourite desserts - combining a lemon drizzle cake with a tiered buttercream cake AND a meringue pie!

Drizzle Cake
225g unsalted butter
225g caster sugar
4 egg
zest of 1 lemon
225g self-raising flour
Lemon curd [for construction]

85g sugar
Juice of 2 lemons 

1. Heat the oven to Gas 4, 180C
2. Beat together butter and sugar until pale
3. Gradually add in the eggs [ensure eggs are room temp so it doesn't split]
4. Sift in the flour and zest and fold in until combined
5. Fill the several tins [I used several tins to create a higher tiered cake]
6. Bake for 50 minutes 
7. Heat together the sugar and lemon juice to create the syrup for the cakes
8. Spoon over the cakes so they are soaked
9. Allow to cool 

Italian Meringue
1 egg white
50g sugar [saturated with water]

1. Heat sugar to soft ball [118C]
2. Semi whip the egg whites
3. Pour sugar in carefully and whisk until mix is thick and cool

500g butter
1kg icing sugar
milk to soften

1. Cream together the butter and icing sugar until pale, adding milk to loosen if too thick to spread.


Level the cakes and layer them with lemon curd and the butter cream
Using a palette knife, spread the buttercream around the whole cake covering all edges and the top
Opitionally mix the lemon curd with a little double cream and drip over the edges
Pipe italian meringue around the cake and blow torch until lightly golden
Finish with whatever topping you desire,I used crystalised lemon slices and chocolate coins which I dusted with gold lustre. 

I hope you never have to choose from desserts again, Enjoy Xx

Saturday, 31 December 2016

Here's to 2017, Happy New Year - Funfetti Cake

Aside from the usual accomplishments of the year: re-watching the whole of Gilmore Girls, getting through The Notebook without using a whole box of tissues, going for a run at least twice a month... okay a year and just about managing to stay awake through the election; I think that 2017 will be even better because let's face it, the world can't make many more mistakes as it has done this year, right? 

To make this lovely funfetti cake, I actually used sprinkles my sister hauled back from New York for me because I heard through the grapevine that the sprinkles from America's colours don't run because of the...shh. additives. 

On to the recipe:

225g caster sugar
225g butter (or margarine)
4 eggs
2 tsp vanilla extract
225g self raising flour
1/2 tsp baking powder

2 handfulls of sprinkles

500g icing sugar
200g butter

- Preheat the oven to gas mark 4
1. Cream together the butter and sugar for 3 minutes until pale and smooth
2. Beat in the eggs and vanilla extract, one egg at a time gently until they are combined
3. Sift in the flour and baking powder and fold in carefully, making sure you keep in the air and fold in the sprinkles.
4. Place the mixture into lined two round lined tins (with butter and parchment paper) evenly
5. Place in the oven for 25 minutes or until golden brown
6. Whilst the sponges are cooling get started on the icing

7. Beat together the icing sugar and butter for 5 minutes until extremely pale and smooth
11.Pipe in between the two cakes and decorate with whatever sweet goodies you have around, I used fudge, macaroons and some chocolate I lustured gold

I hope you all have a fabulous and safe start to 2017 - Enjoy xx

Monday, 19 December 2016

Christmas time s'mores

CHRISTMAS TIME HAS FINALLY ARRIVED - I've withheld from blogging the total run up to Christmas due to the absolute fear that I would be penalised for putting my tree up in... November, or listening to good old Michael Buble in October or starting Christmas shopping before it was cold enough to even wear a scarf. Never the less, a Merry Christmas is now officially in order as it is less than a week away; sorry to panic you with that deadline if you're one of those last minute shoppers or turkey buyers [would you believe they'd run out of turkey crowns in my local supermarket today, guess we'll be having frozen chicken breasts this season]. 

Confession number 1, I had never made, nor eaten a s'more before this season. So when my sister brought a pack of graham crackers [along with probably the whole stock of target] home with her from New York, I decide to take matters into my own hands and finally light the fire and make them. Oh boy what I had been missing out on!

These are such cute Christmasy treats, which may seem like a 'normal' thing to most American but to us Brits my family got rather overly excited about the prospect of toasty marshmallow with chocolate, so definitely worth a try if you haven't before! I hope you all have a wonderful Christmas season, even if you don't celebrate it, surrounded by good food and better company - Enjoy xx

Thursday, 24 November 2016

Autumnal Pumpkin Spice Macaroon Drippy Cakes

As much as I love bright blue seas and sandy beaches in the summer, there's something so special about Autumn. Not only does it mean Christmas is right round the corner but so is big wooly jumpers, hot chocolates, log fires, mulled wine and candles. 

I designed these, little drippy cakes with pumpkin spiced macaroons, fondant pumpkins, leaves and buttercream which encapsulate the season to me. 

I hope you're all enjoying the season, and if you live in a warmer climate then I hope that you experience it vicariously through this bake - Enjoy xxx

Sunday, 6 November 2016

Tanya Bakes - Jamie Oliver's American Pancakes

There's nothing more I like to eat than pancakes in the morning, but with waking up at 5am to get to work, there's nothing less I want to do then spend more than 5 minutes on my breakfast. So when I found Jamie Oliver's pancake recipe in Tanya Burr's new baking book, I found a way to eat them for breakfast even when waking up at the crack of dawn... freeze them. By simply defrosting them each morning, they make a quick and simple breakfast that satisfies the cravings of amazing american pancakes.

On to the recipe: 
3 eggs
115g plain flour
1tsp baking powder
140g milk
pinch of salt
1tbs butter

To serve [Optional]
Chocolate sauce

1. Seperate the eggs between two large bowls
2. Add the baking powder and milk to the yolks and mix to form a smooth batter
3. Whisk the whites with salt until soft peaks form and fold into the batter with a metal spoon
4. Fold the whites into the yolk mix
5. Heat a non-stick frying pan over a medium heat and melt a little butter in it.
6. Pour a heaped tablespoon of batter into the pan, maybe 3 at a time
7. Fry for 2 minutes until the air bubbles rise to the surface and flip over
8. The pancakes are ready once they're golden and firm on both sides. 
9. Freeze or eat straight away with whatever topping you desire

There you have it, a delicious breakfast treat made from the wonderful Tanya Bakes, which you can purchase here.

Want to see other recipes I've made from the lovely Tanya Burr? Why not try: