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
Strawberries

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:

Sunday, 23 October 2016

Halloween Baking - Easy Witch Hat Chocolate Chip Cupcakes

Now, I've never been a fan of the spooky horror behind Halloween - even though creating Halloween makeup is my favourite; so I wanted to create a cute version a witch cupcake. Perfect for Halloween parties or just to devour before cozied up with a hot chocolate and watching Hocus Pocus! And for all you stranger things fans, I hope you enjoy my eleven pose in the pictures, if they're ever looking for an older one, I think I've got it nailed.





On to the recipe -
Chocolate Chip Cupcake - 
100g margarine/butter
100g caster sugar
2 eggs
100g self-raising flour
100g chocolate chips
1tsp vanilla extract
Buttercream - 
400g icing sugar
175g butter
3 tbsp milk
Green food colouring 
Fondant witch hat 

1. Preheat your oven to gas mark 5/ 190C / 365F and prepare cupcake tray with cases - I'd reccomend Halloween ones so black, silver, green or orange.
2. Whisk together the caster sugar and margarine until pale
3. Gradually add the eggs and vanilla extract
4. Fold in the self raising flour
5. Add in the chocolate chips
6. Spoon into cupcake cases until 3/4 full 
7. Bake for 15 - 20 minutes until golden brown 
8. Whilst the cupcakes are cooling make the buttercream - cream together the icing sugar and butter together until pale and smooth - should be for around 5 minutes
9. Add in milk to get the correct consistency and add green colouring until desired colour is reached
10. Pipe in a circle on top of the cupcake and place witch hat on top




Hope you enjoy creating these treats, have a wonderful Halloween - Enjoy xx

Saturday, 24 September 2016

The Scran Line - Rose Meringue Cookies (Eton Mess edition)

After coming across these delectable little rose meringue cookies on The Scran Line YouTube channel I couldn't resist making them that night. After not realising that they required around 2 hours of baking... starting the recipe at 11pm probably wasn't the best idea but they're were too good not to bake that night, and made an even better midnight snack. The results were incredibly pretty. The original recipe said to use chocolate ganache but I decided that I like nothing more than a good old Eton Mess in the summer time so I transformed these beautiful rose meringues into eton mess delights... you can thank me later. 




On to the recipe (from the scran line - link): 
4 egg whites
170g caster sugar
A few drops pink gel food colouring (I prefer to use Wilton rose pink or Americolour deep pink.)
1 tsp of vanilla
100ml double cream
20g icing sugar
Vanilla seeds/extract
Whatever berries you desire


Preheat the oven to 100C (200F). If your oven doesnt go as low as 100C (200F) set it to the lowest temp but cook for a shorter amount of time. The closer it is to 100C (200F), the better as any temperature higher than that will result in a chewy meringue cookie

1. Whip the egg whites on high speed with an electric mixer until stiff peaks form.
Gradually, and very slowly, add the sugar, while continuing to whip. Mixture should be very stiff and glossy.

2. Add a few drops of food gel and vanilla in your meringue, and gently fold.

3. Turn your piping bag inside out and use a toothpick to apply 4 straight lines of pink food gel on bag. Turn back around and fill your piping bag with meringue mixture, just over half way. Twist the end of the bag tight.

4. Line a baking tray with baking paper and draw circles on the paper about 5cm (2 inches) in diameter. Turn the paper over so the side with the circles is under the meringues. Grab a little bit of meringue on your finger and dab each corner underneath the baking paper and firmly press the paper onto the meringue to help it stick. This will prevent it from flying around your oven when baking if you're using a fan forced oven. :0)

5. Pipe rosettes using a piping bag fitted with a 1M TIP onto parchment lined baking sheets, and bake for 1 hour or until the meringues are very dry and peel off the parchment easily.

6. Leave them in the oven to cool completely to avoid cracks forming on your lovely meringues.

7. Whip the double cream, icing sugar and vanilla together until the cream is thick but not overly stiff (so it will just fall off your spoon)

8. Construct the cooled meringues - fill with a spoon of cream and whatever berries you'd like. 

9. Note that these are delicious to eat fresh and once just filled as if you left them in the fridge (because of the cream) they will begin to go soggy due to the excess moisture. 





There you have it, absolutely gorgeous, fresh eton mess meringue rose cookies... just a lot prettier than an eton mess, Enjoy Xx

Tuesday, 6 September 2016

T2 dessert tea - Black Forest Bliss Review

Cake for breakfast, is more of a life mantra to me than a shameful activity. Why would we opt for boring toast when there's a chocolate cake sitting right on the worktop? 

Gone are the days of the guilt packed fork load of cake now that T2 have launched their incredible dessert flavoured tea. 



Right, being a pastry chef I was skeptical of T2 claiming that their 'dessert tea' would replace the constant cake craving... and I'm pleased to say it bloody well does. 
I was sent their Black Forest Bliss tea which, as a quite possibly the biggest black forest gateaux, I can safely say has such a similar flavour, I'd be happy to sip this all day long. 

In honour of this tea, I decided to make a black forest gateaux to compare the flavour... and also I wanted an excuse to make another cake. The tea has such a sweet aftertaste that it stays on the roof of your mouth for long time, leaving your sweet tooth satisfied, so it basically is the most perfect diet tea... no need for the detox tea just drink this


So, if you're interested in this sweet tea, visit the link here or visit one of T2's many stores, Enjoy Xx 

Sunday, 28 August 2016

Pink Macaron Chocolate Ganache Drip Cake

This winner of a cake combines my favourite things - the colour pink, pretty macarons, and chocolate (obviously) resulting in the most aesthetically pleasing cake you ever did see.. pintrest of what? 
Surprisingly this bake took half the time of my meticulously covered fondant cakes and looks just as impressive, who wouldn't want to eat a cake that has creamy oozing chocolate covering it? 
With the arrival of the much awaited Bake Off (cries of joy) I thought that this delightful cake would satisfy any cravings I had in the duration of the show... because the main rule of any household is that it is compulsory to have a supply of baked goods whilst watching GBBO. 





Now, I'm not going to list the recipe for the smashing macarons - simply because I have some fabulous tips and tricks to combat any macaron problems you have have. So keep your eyes peeled for a mammoth macaron post coming very soon. 

On to the recipe: 
3 (8inch) victoria sponge tins 
Palette knife
Squeezey bottle (preferable than a spoon) 
Cake -
340g butter
340g caster sugar
6 large eggs
340g self raising flour
3 tsp baking powder
red food colouring
Butter icing - 
500g icing sugar
200g butter 
dash of milk
red food colouring 
Chocolate Ganache - 
150g dark chocolate
75g double cream

1. Preheat the oven to 180C / Gas Mark 4
2. Line 2 victoria sponge tins with butter and parchment paper
3. Cream together the caster sugar, brown sugar and margarine
4. Whisk the 4 eggs lightly with vanilla extract
5. Gradually add the eggs to the margarine sugar mixture - don't worry if it looks curdled it will be corrected when you add the flour
6. Add the flour to the mixture until combined and smooth
7. Fold in the baking powder
8. Remove 1/3 of the batter and place enough red food colouring into it until the mixture turns a dark claret colour. Divide the cake mixture and place in tins smoothed on top
9. Bake for around 25 - 30 minutes.
10. Allow to cool down and then make the icing
11. Whisk together the icing sugar, butter and milk until it makes a smooth paste. Divide into 2 and place red food colouring into one side of the mix.
12. Smooth the white coloured over the cake in between the layers and all over the side using a spatula so the cake is 'crumb coated'.
13. Place into the fridge to set for 20 minutes.
14. Remove and sporadically place pink icing around the cake and smooth over to create a faded icing effect. 
15. Place into the fridge to cool and set again. 
16. Get started making the simple chocolate ganache. 
17. Put both the chocolate and cream into the microwave in 20 second busts until it has melted - mix together
18. Pour half the ganache into a squeezey bottle.
19. Using the other half of the ganache, place it on top of the chilled cake covering the whole top, but not going too far on the edge. 
20. Using the bottle, create drips down the sides using different amounts of pressure to create different sized drips. 
21. Allow to cool
22. Place anything you'd like to decorate on top, I used the left over pink buttercream, macaroons, chocolate dipped in pink glitter and a rose. 







There you have it, a recipe for a beautifully pink chocolate ganache drip cake, Enjoy Xx

Monday, 18 July 2016

Floral Teapot Cake - Tanya Bakes Chocolate Cake Recipe


Being British, I love a good cup of tea and so does my Grandmother, so when her 79th Birthday was approaching I decided that there was nothing better to make her than a teapot cake. Actually, when I brought it round to her [you can imagine the car journey holding the cake] she thought it was a real tea pot... whether she was wearing her glasses at the time I'm not sure

I recently bought 'Tanya Bakes' by the lovely Tanya Burr and it currently is my baking holy grail, every single recipe I have made from it has been wonderful - so thank you Tan for this beauty of a baking book. You can find it on amazon here
The recipe is actually her chocolate loaf cake but I made more of the mixture to fill my hemisphere moulds which I actually discovered are reduced in HobbyCraft if any of you want to pick up a bargain - link. 





On to the recipe:
Ingredients to fill 2x 6 inch hemisphere moulds - 
Chocolate Cake:
375g soften butter
150g white chocolate
150g milk chocolate
150g caramel filled chocolate [or any you may have]
300g caster sugar
6 eggs 
2 1/4 tsp baking powder
225g self raising flour
90g cocoa powder

Vanilla Buttercream: 
500g icing sugar
200g butter [soften]
3tsp milk
2tsp vanilla extract

Decoration:

Purple fondant 500g
White fondant [100g] with blue and red colouring for flowers
Edible glue

1. Preheat oven to 180C, 350F, Gas Mark 4 and line tins with baking paper and butter
2. Chop all of the chocolate into small chunks
3. In a large bowl cream together the sugar and butter until light and fluffy 
4. Add the eggs and fold in the baking powder, flour and cocoa until you have a smooth batter [electric mixed is preferable unless you've skipped arm day at the gym] 
5. Mix in all of the chocolate chunks
6. Pour evenly into both of the tins
7. Bake for 40 - 50 mins [if using a hemisphere mould the cake will need to be in for around 1hr 10 mins] but keep checking incase baked earlier.
8. Allow to cool on a wire rack and start to make the buttercream. 
9. Cream the butter until smooth, add the icing sugar and vanilla and beat until a smooth, light paste forms, add the milk to loosen the icing. 
10. To learn how to level, ice, crumb coat and cover this gorgeous cake with fondant visit Yolanda Gampp's Youtube Channel How To Cake It where she will give you ever tip you will need to know regarding this cake, and she's hilarious - link here. 





There you have it, a beautiful and delicious teapot cake, I hope you're all loving the weather here in the UK, Enjoy Xx