Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

Sunday, 26 October 2014

Keep Calm And Bake Cake...


My kitchen is under going a makeover!!

Something old, something new, something re-cycled and something blue green..

Something brick like and something beech..

Bringing an outside feel inside... 

Eek I can not wait till it is finished!! 

Will share photos once completed!!

But for now I will Keep calm and bake eat cake...

What a few weeks to start, now the children being off school..

Be all nice for Christmas though..

Hear Strawberry Cake
Spicy Apple Cake
Peach And Passion Fruit Cake
Summer Almond Cake With Lavender Icing
Simple Cinnamon Christmas Cake

Elderflower And Lemon Drizzle Cake
Piccolo Parsnip And Orange Cake
Ginger And Lemon Cake
Triple Chocolate Orange Cake

Traditional Victoria Sponge Cake
Can not wait to bake some yummy cakes in my new kitchen now...

Monday, 20 October 2014

White Chocolate And Raspberry Blondies...


Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes


Ingredients
  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 


Method
  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
Tip
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


Friday, 26 September 2014

Posh fridge cake...

The easiest cake you’ve ever made ..

 Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...


Makes 20 pieces

Preparation time: 15 minutes

Ingredients 
  • 200g (7oz) dark chocolate broken into pieces
  • 50g (2oz) butter
  • 2 tablespoons golden syrup
  • 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
  • 50g (2oz) pistachio nuts, roughly chopped
  • 175g (6oz) raspberries
  • 150g (5oz) blueberries
  • 75g (3oz) white chocolate, melted

Method
  1. Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
  2. Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
  3. Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. 
  4. Spoon into the paper lined tin and press into an even layer. 
  5. Sprinkle with the remaining nuts and fruit. 
  6.  Chill for 3 hours until firm.

To finish
  • Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set. 
  •  Lift the cake out of the tin, peel away the paper and cut into small squares. 
  •  Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. 
  •  Keep in the fridge and eat within 2 days.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

Sharing this post over at ~ Post Comment Love

Thursday, 11 September 2014

Gallo Family Vineyards Summer Rosé Canapé Cakes...


Gallo Family Vineyards Summer Rosé Canapé Cakes
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes
  • Serves: 12

Cake Canapés: You’ll need…
  • 115g unsalted butter, room temperature
  • 280g caster sugar
  • 2 eggs
  • 1/2 tbsp red liquid food colouring
  • 325g plain flour, sifted
  • 30g cocoa powder, sifted
  • 250ml buttermilk
  • 1 tbsp bicarbonate of soda
  • 1 tbsp cider vinegar
  • 7 raspberries
  • 150g double cream, whipped
  • pink rose petals (to decorate)
  • Strawberries (to decorate)
  • Toasted pecans, cooled & brushed with edible gold lustre dust (to decorate)
  • 10 inch round cake tin, greased and lined


Cake Canapés: How to…
  • Preheat the oven to 180˚C fan assisted/gas mark 6.
  • Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, about 4 minutes. 
  • Add the eggs gradually, then the food colouring, and beat until just incorporated.
  • Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides. 
  • Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.
  • In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.
  • Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. 
  • Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.


Coulis: You’ll need…
  • 80g rhubarb, chopped into small pieces
  • 125ml Gallo Summer Rose
  • 30g light brown sugar

Coulis: How to…
  • Add all ingredients to a pan over medium/high heat and heat until rhubarb has softened.
  • Once soft use a hand blender to pulse until you have a thick, smooth coulis.

Whipped Cream: You’ll need…
  • A chilled bowl (large enough to hold at least double the volume of cream you are whipping)
  • An electric hand whisk
  • Very cold double cream
  • 1 tbsp caster sugar and 1/4 tbsp vanilla extract per 200ml of cream (optional)

Whipped Cream: How to
  • Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed.
  • Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. 
  • When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using.
  • Now reduce the speed to medium-low and watch carefully, it’s almost done.
  • Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.

To assemble...
  • Once cooled, use a small round cookie cutter to cut out your canapés. 
  • Transfer onto a plate or little cake cases.
  • Pipe or spoon some double cream onto each case, followed by some of the coulis, a rose petal and strawberry half.
About this post -

This is a guest post from Gallo Family Vineyards

No payment was received.


Thursday, 27 February 2014

Sunday, 1 December 2013

Simple Cinnamon Christmas Cake...


Fancy making a cake that is quick and easy to bake? 


Ingredients
  • 180g sugar
  • 75g butter
  • 2 happy eggs
  • 200ml milk
  • Two cups sifted flour
  • 2 tsp baking powder
  • 1 tsp powdered cinnamon
  • 1 tsp mace
  • 1 tsp mixed sugar and cinnamon


Method
  • Whip sugar and butter until no grains of sugar are left and it is a pale yellow colour. 
  • Beat eggs into the mix then add gradually milk, sifted flour, baking powder, cinnamon and mace, folding ingredients together.
  • Bake in a buttered, non-stick 20cm round dish for 40 minutes at 180ºC, until the sides just begin to pull away from the tin. 
  • Sprinkle the top of the cake with the cinnamon and sugar mix and replace in oven for 5 minutes to glaze.

Recipe and photo credit by- Mat Follas and happy egg co


Sunday, 24 November 2013

Mini Christmas Cakes...



Makes: 12

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients

  • 180g Whitworths Sultanas
  • 180g Whitworths Raisins
  • 100g Glace Cherries
  • 30g Candied Peel
  • 50ml Brandy
  • 100g Unsalted Butter
  • 75g Dark Brown Sugar
  • 100g Plain Flour
  • 2 tsp Mixed Spice
  • 1 Small Orange, zest and juice
  • ½ tbsp Black Treacle
  • 2 Medium Eggs
  • 50g Whitworths Flaked Almonds






Method

  • Soak the sultanas, raisins, glace cherries and candied peel in the brandy for 48 hours, in a covered bowl, before making the Christmas cakes.
  • Preheat the oven to 140°C (Fan 120°C), Gas Mark 1.
  • Use 25g of the butter to generously grease the twelve cups of a deep muffin tin.
  • Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
  • Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
  • Add the orange zest and juice along with the black treacle and gradually beat in the eggs, one at a time.
  • Fold the alcohol soaked fruit and almonds into the batter and gently mix until evenly distributed.
  • Spoon the mixture into the greased muffin tin cups.
  • Fill to the top of each cup, but do not overfill.
  • Bake on the bottom shelf of the preheated oven for 30-40 minutes.
  • To test if the cakes are fully baked, insert a skewer or sharp knife into the centre of one of the cakes.
  • The skewer should come out clean.
  • If there is any mixture on the skewer return to the oven and continue baking until the skewer can be removed clean.
  • Leave the cakes to cool completely before removing from the tin.
  • Use a round bladed knife to loosen the sides if required.
  • Store in a airtight container until required.
  • To decorate, dust with icing sugar, wrap a festive ribbon around the middle of each cake and top with pomegranate seeds.


Recipe and photo credit by- Whitworths

Monday, 11 November 2013

Dainty Delights Review...

My second born sons birthday is in a fortnights time so our cake making winter fun usually starts then, carries on throughout Christmas and finishes in the New Year, (or at least I try to ease off then!) We always try new recipes which we have found throughout the year. Hoping to perfect them ready for Santa. We love to try out fun recipes, cake topping, new cooking trays or cookie cutters that we have spotted in the shops to see who can come up with the best looking cakes in the party season.

With that in mind I was delighted when asked to review the Dainty Delights cake maker and the Tiered cake maker. I really liked the tiered cake maker, it makes making cakes much more fun.


Would my cakes turn out as perfect as the cakes in the above pictures?

I was super excited to find out?

Drum roll please...Da Da


Makes 8 cakes in 4 to 5 minutes and oh so yummy.

This is my favourite cake maker, I love this one. It is perfect for us and I know it is going to get lots of use over the next few weeks. Even my children were impressed with how nice they tasted and my daughter says- "They are so sweet, just like mummy!!"
Haha



About the Sweet Treats Dainty Delights Maker

Is so quick and easy to use, turning out 8 mouth-watering home-made dainty cakes in minutes. 

Simply pre heat your Dainty Delights Maker, pop your cake mixture into each mould, cook for 4-5 minutes and, hey presto, 8 delicious dainty delights ready to share.

Allow the cakes to cool before decorating with your choice of icings or creamy fillings. And don’t forget to experiment by adding different flavourings, or fruit, to your cake mixes too – in fact whatever your sweet tooth calls for! And if you’re looking for inspiration, why not start with some of the delicious recipes that come with the Dainty Delights Maker!

As with all Sweet Treats products the Dainty Delights Maker has non-stick coated plates to make baking and clean up easy and fun too.

Non stick cooking plates

Recipe Book

Makes 8 individual cakes

Bakes faster than your oven

Power & Reday to Cook Neon Indicators

Dainty Delights Maker RRP £29.99


The cakes I made was the recipe from the Dainty Delights makers booklet-

Makes 24

Victoria's Surprise

  • 200g Unsalted butter, softened 
  • 200g Caster sugar
  • 4 eggs
  • 200g Self raising flour
  • A few drops of vanilla extracts
  • 2 Tablespoons skimmed milk
Few tablespoons of icing sugar for dusting
punnet of strawberries

Great on there own, with melted chocolate, Ice cream or as we did all 3

Method
  • Cream the butter and sugar together with a hand mixer until light and fluffy.
  • Add the eggs one at a time until fully incorporated.
  • Add the flour, Vanilla and milk and mix again until combined.
  • Pre-heat the Dainty Delight maker and add enough mixture to almost fill the moulds.
  • Spreading it slightly to fill the moulds.
  • Bake for 4-5 minutes until golden brown.
  • Remove from the until and allow to cool.
  • Repeat until all the mixture has been use ( 2 more times on this recipe )
  • Leave all cakes to cool.
  • Sprinkle with icing sugar and place fresh fruit on plate.
About this review-

I got sent this cake maker to try out and review. I was not paid for this post and all thoughts are my own honest opinion .

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