Monday 16 December 2013

Mini Pumpkin Tarts


This little bite sized nibbles came around as I needed something to do with all the fleshy part of pumpkins I carved for Halloween, so I decided to make mini pumpkin tarts. This was my first attempt at making pastry from scratch so the cases don’t all look the same and professional but I like to think of them as rustic.

Tuesday 26 November 2013

Hello Again

Sorry I've been away for a while, but never fear I've still been baking.
I'll  be updating my blog with what I've been up to, which includes 'Caramel Apple Cinnamon Buns'; 'Honey & Orange Gingerbread People' and 'Mini Pumpkin Tarts'

Enjoy and Happy Baking

Wednesday 3 July 2013

Smore Cupcakes

There is nothing better the sitting around a campfire with friends making smores ... but there isn't always the time so here is a simple recipe that turns that favourite campfire treat into a cupcake.
 
Ingredients list: 
For the cakes
  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 40g unsalted butter (essential that it is at room temperature)
  • 120ml whole milk
  • 1 egg
  • 1/4 tsp vanilla extract 
  • A handful of rich tea biscuits (crushed)
 
 

Method

Preheat the oven to 170C/(325F)/Gas 3
 
Out the flour ,cocoa powder, sugar, baking powder, salt and butter in a free standing electric mixer with paddle attachment (or use a handheld electric whisk)and beat on a slow speed until you get a sandy consistency and everything is combined.
 
Whisk the milk, egg and vanilla extract together in a jug ,then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
 
Spoon the mixture into the paper cases until two-thirds full and generously sprinkle the crushed biscuit on top of the mix.
 
Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
 



Ingredients List:
For the topping:
  • 200g caster sugar
  • 4 egg whites
  • chocolate squares to decorate
Method:
Put the sugar into a small saucepan with 150ml of water and bring to the boil. Using an electric whisk, whisk the egg whites until foamy.

When the sugar has boiled for 5-10 mins it should have reached the soft ball stage,to check this use a small spoon to drop a small amount of the syrup into a bowl of very cold water, if the syrup is cooked correctly it should form a small ball in the water.

Once it has reached this stage pour on to the beaten eggs while mixing on a medium speed. Once added adjust the speed to high and whisk until the underside of the bowl feels lukewarm. At the stage the meringue should have increased in size and become white, smooth and quite shiny.

Smooth the meringue onto the cooled cupcakes then swirl or mould into decorative spikes. With a cook's blowtorch lightly brown the meringue. Alternately pop under the grill for a few seconds.

Sprinkle with more biscuit crumbs and decorate the a square or chocolate.



Thursday 21 February 2013

Carrot Cake Cupcakes

I promised my best friend months ago that I wouldmake her carrot cake cupcakes ... I am finally keeping my promise and planning on making them for here this weekend. I have been scouting the internet for a nice recipe and found one thanks to Nelly's Cupcakes (http://www.nellyscupcakes.co.uk/2013/01/carrot-cake-cupcakes.html)




Brown Sugar Fudge Cookies



I thought I would take a change from making cupcakes and try something new... so I decided on cookies... here is a recipe for brown sugar fudge cookies ... hope you enjoy :)


Photo: Brown sugar fudge cookies :)


Sunday 6 January 2013

Cake Pop Dilemma

ok, so for Christmas my friend bought me a cakepop maker so i thought i'd give it a go. the cakes came out perfect but then i had some difficulties decorating them and getting the sticks to stay.
I think i know the problem with the sticks, i was using candy melts instead of chocolate to hold them ... ooppss well we all learn!

But i still don't know why ny icing wouldnt stay. i made it really thick but everything just went wrong  :(

also i dont know how to keep them upright while.they dry.

if anyone has any tips please comment and let me know, would be so grateful :)



Saturday 5 January 2013

Catch Up on Cakes

sorry that I haven't posted in a while but here are a few cake i have made recently...
below are the chocolate filled, hot chocolate cupcakes I made for my boyfriend's birthday using recipies from the hummingbird bakery cookbook...

the second picture is the white chocolate and popping candy cupcakes i made for new years eve, these were a little trial and error as the moistire from the cake affects the popping candy