tag:blogger.com,1999:blog-26957801913133376562024-03-12T17:09:25.066-07:00The Cake TrailTheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-2695780191313337656.post-23561014872528273672014-10-26T07:31:00.000-07:002014-10-26T07:31:41.461-07:00Madeira Cake<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">In the quest for the perfect cake for my friend’s son’s
Mr Bump cake, this was my second attempt at Madeira cake (having made this </span><a href="http://thecaketrail.blogspot.co.uk/2014/08/lemon-and-raspberry-madeira-cake.html" style="font-family: Verdana, sans-serif;">lemon and raspberry Madeira cake</a><span style="font-family: Verdana, sans-serif;"> and found it a little dry). The recipe is from </span><a href="http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/" style="font-family: Verdana, sans-serif;">Lindy’s Cakes</a><span style="font-family: Verdana, sans-serif;"> and was recommended by several friends. </span></div>
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<span style="font-family: Verdana, sans-serif;">Having made a 5 egg monster cake that took forever to
bake, I adapted the recipe to a 4 egg recipe to bake in two 20cm sandwich tins,
to try and bring the baking time down. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">If you are a bit of a perfectionist like me, you can
weigh the amount of cake mix that goes into each tin to ensure that both cakes
are an even size and take the same amount of time to cook. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">As recommended previously, in order to produce beautifully
flat and evenly baked cakes, I use my <a href="http://www.cakescookiesandcraftsshop.co.uk/baking-tools/magi-cake-strips.html">magi-cake strips</a>: these are an investment
but they make a huge difference! You soak them in water and then wrap them
around the cake tin: this adds an extra layer therefore prevents the edge of
the cake from cooking more quickly and drying out. It also prevents the cake
from doming and so ensures a nice even top to your cake.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">These cakes turned out really well. I froze them so that
they could be carved into Mr Bump’s hands and feet later in the week and they
defrosted beautifully and kept really well – EHH was eating the off-cuts for over
a week after they had been defrosted! I made them with the two teaspoons of vanilla
extract and I think this added a nice depth of taste. The cakes were also firm
but moist and held up well to being iced with a thick layer of fondant icing. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Overall, personally, I still much prefer a traditional light
sponge cake to Madeira, but this recipe does work well and fulfils a purpose in
circumstances where one needs a firmer and longer lasting cake. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><b>Madeira cake</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">225g (8 oz) butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">225g (8 oz) caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">225g (8 oz) self-raising flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">115g (4oz) plain flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp glycerine</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp vanilla extract / zest of 3 lemons</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Pre-heat the oven to 160C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Grease and base-line 2 20cm sandwich cake tins with
baking parchment.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cream the butter and sugar in a large mixing bowl until
light, fluffy and pale (about 5 minutes in a stand mixer).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sift the flours together in a separate bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat the eggs in a separate bowl and then add, a bit at a
time to the creamed mixture (beating for at least a minute between each
addition). </span><span style="font-family: Verdana, sans-serif;">Add a spoonful of flour if
the mixture starts to curdle.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat in the glycerine and vanilla extract / lemon zest.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sift the flour into the creamed mixture and fold in
carefully with a large metal spoon.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Transfer to the lined tins and bake for approximately 1
hour. When the cakes are ready, they will be well risen, firm to the touch and
a skewer inserted into the centre will come out clean. Cover the top of the
cakes with foil if they start to brown too much on top.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Allow the cakes to cool then, leaving the lining paper
on, wrap the cake in foil or place in an airtight container for at least 12
hours before cutting, to allow the cake to settle.</span></li>
</ol>
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<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com1tag:blogger.com,1999:blog-2695780191313337656.post-84859482094572696972014-08-30T13:43:00.002-07:002014-08-31T09:23:24.784-07:00Blackberry and yoghurt mini loaf cakes<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kepfWICZ2SI/VAI1jLysS3I/AAAAAAAAA9M/QuvS0s6hPlU/s1600/Blackberry%2Band%2Byoghurt%2Biced%2Bmini%2Bloaf%2Bcake_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry and yoghurt mini loaf cake topped with lemon icing and a blackberry" border="0" src="http://3.bp.blogspot.com/-kepfWICZ2SI/VAI1jLysS3I/AAAAAAAAA9M/QuvS0s6hPlU/s1600/Blackberry%2Band%2Byoghurt%2Biced%2Bmini%2Bloaf%2Bcake_.jpg" height="213" title="Blackberry and yoghurt mini loaf cake, blackberries, lemon, lemon icing, Lakeland mini loaf tin, yoghurt, ingredients, recipe, blackberry-picking, loaf cake, afternoon tea," width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I love blackberry-picking! We used to spend hours picking
them as a family on the cliffs of Guernsey and then eating home-made blackberry
and apple jam throughout the winter months. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">This year’s blackberries seem to be particularly early –
I picture blackberry picking as a September, even October activity, but the
bushes were heavy with ripe and juicy berries when we went out last Sunday. In
a short time, we filled our tub and managed to come home with 2.4kg of
blackberries! Now what to do with them?!!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">I froze a good pile of them (lay them out in a single
layer on a baking tray and freeze them flat before then pouring the
individually frozen berries into freezer bags) for future use. A scour of the
internet then came up with this delicious sounding blackberry and yoghurt loaf
cake on the <a href="http://www.puddinglaneblog.co.uk/2014/04/blackberry-yogurt-cake.html">Pudding Lane blog</a>. I’m rather distrustful of loaf cakes – I haven’t
had much luck with them in the past (they tend to end up burnt on the outside
and sunken in the middle!) – and so I decided to make use of my favourite <a href="http://www.lakeland.co.uk/18177/My-Kitchen-Mini-Rectangular-Loaf-Tin">Lakeland mini loaf cake tin</a> instead. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">These cakes are quick and easy to make. The only slight
change I made was dusting the blackberries with cornflour – this tends to
prevent them from sinking. The recipe is
designed for a 1 kg loaf tin and so made slightly too much for my mini loaf
tin: I popped the extra into 6 fairy cake cases and baked these at the same
time as the loaf cakes. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">I was really impressed with this recipe – it is very
moist and the lemon and blackberry flavours come through strongly and work
really well together! Will definitely be making these again! <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Blackberry and yoghurt mini loaf cakes<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PC49yzx95sk/VAI1jmCe1UI/AAAAAAAAA9Q/G2NiekFQ_tw/s1600/Blackberry%2Band%2Byoghurt%2Bmini%2Bloaf%2Bcakes_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry and yoghurt mini loaf cakes on a wire cooling rack" border="0" src="http://1.bp.blogspot.com/-PC49yzx95sk/VAI1jmCe1UI/AAAAAAAAA9Q/G2NiekFQ_tw/s1600/Blackberry%2Band%2Byoghurt%2Bmini%2Bloaf%2Bcakes_.jpg" height="213" title="Blackberry and yoghurt mini loaf cake, blackberries, lemon, lemon icing, Lakeland mini loaf tin, yoghurt, ingredients, recipe, blackberry-picking, loaf cake, afternoon tea," width="320" /></a></div>
<u style="font-family: Verdana, sans-serif;"><br /></u>
<u style="font-family: Verdana, sans-serif;">Ingredients</u></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">2 eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">225g yoghurt</span></li>
<li><span style="font-family: Verdana, sans-serif;">225g caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g ground almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g self-raising flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">20g cornflour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lemon</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g blackberries</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g icing sugar</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u><o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 170C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spray a mini loaf cake with cake-release spray.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place sugar and eggs into a mixing bowl, then whisk for
4-5 minutes (less in a stand mixer) until the mixture is pale, airy and forms
ribbons when you drag the whisk across the surface.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the yoghurt, the zest of the lemon and a pinch of
salt, and fold together to mix.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sieve in the almonds, flour and baking powder, and fold
until the mixture is combined.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sprinkle the blackberries with cornflour and then add
two thirds of them to the cake mix.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour the cake mix into your prepared tin and sprinkle
over the remaining blackberries (reserving 12 for decoration), pushing slightly into the top of the cakes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the cakes in the centre of the oven. Bake for 20-25
minutes, until the cakes are golden and springy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cool the cakes in the tin for about 15 minutes and then
remove from the tin and place on a wire rack.</span></li>
<li><span style="font-family: Verdana, sans-serif;">While it's cooling, mix the icing sugar with enough juice
from the lemon to make a thick pouring consistency.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour over the cake once cool and top with a blackberry.</span></li>
</ol>
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<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><i>To make one large loaf cake: place the mixture in a 1 kg loaf
tin and bake for 45 minutes – 1 hour. </i></span><o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-60972016233526552532014-08-25T12:18:00.000-07:002014-08-25T12:18:27.915-07:00Lemon and raspberry Madeira cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HwlidnvVKwc/U_uKg-X2hOI/AAAAAAAAA88/MSiZC8zMZm8/s1600/Raspberry%2Band%2Blemon%2BMadeira%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon and raspberry Madeira cake topped with lemon buttercream and raspberries" border="0" src="http://4.bp.blogspot.com/-HwlidnvVKwc/U_uKg-X2hOI/AAAAAAAAA88/MSiZC8zMZm8/s1600/Raspberry%2Band%2Blemon%2BMadeira%2Bcake.jpg" height="210" title="Lemon and raspberry Madeira cake, Madeira cake, 20cm deep baking tin, raspberries, lemon, 4 egg recipe, recipe, ingredients, glycerin, buttercream, raspberry jam, mint leaves, birthday cake, long-lasting" width="320" /></a></div>
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<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I’m not a huge fan of Madeira cake – I’ve always found it
to be rather dry and bland. However, when my friend asked for help in making a fondant-covered
Mr Bump cake for her son’s first birthday cake, I knew that it had to be
Madeira cake. We needed to make the cake on the Thursday for the party on the
Saturday, which meant that the cake needed to last well and the cake needed to
be covered in a decent layer of fondant icing. Sponge is too light and can
collapse under heavy icing, and Madeira cake tends to last better as well. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Having never made Madeira cake, I decided that I needed
to test some recipes in advance. This first recipe is adapted from the <a href="http://www.bbcgoodfood.com/recipes/1940701/madeira-loaf-cake">BBC Good Food’s Madeira Loaf Cake</a>. When I baked it, I increased the quantities to a 5
egg recipe, however this was huge! Therefore, I have reduced the quantities below
to make a 4 egg recipe, which should fit perfectly in a deep 20cm cake tin. I have also added the glycerine to this recipe as it
was something suggested in the second Madeira cake recipe that I tried and I
think it does help to maintain moisture in the cake. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">In order to get a beautifully flat and evenly baked cake,
I use my <a href="http://www.cakescookiesandcraftsshop.co.uk/baking-tools/magi-cake-strips.html">magi-cake strips</a>: these are an investment but they make a huge
difference! You soak them in water and then wrap them around the cake tin: this
adds an extra layer therefore prevents the edge of the cake from cooking more
quickly and drying out. It also prevents the cake from doming and so ensures a
nice even top to your cake. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Unfortunately, I underestimated the length of time needed
to bake my cake and opened the oven too many times! This meant that the cake
ended up sunken in the middle. I managed to hide this under a thick layer of
buttercream – as you can see from the picture, you would never know! <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">To cut cakes in half, I would hugely recommend a <a href="http://www.amazon.co.uk/Lakeland-Adjustable-Cake-Cutting-Wire/dp/B00FGOZV2C">cake-cutting wire</a>: this is a lot easier than trying to use a knife!</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Overall, I wasn’t sure about this cake – EHH and I both
felt that it was still a little dry. However, EHH took it into work and they
loved it! Several of his colleagues claimed that it was the best cake that I
have ever made! <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Lemon and raspberry Madeira cake</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">235g butter, softened, plus extra for greasing</span></li>
<li><span style="font-family: Verdana, sans-serif;">235g golden caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">Grated zest 2 lemons</span></li>
<li><span style="font-family: Verdana, sans-serif;">Few drops vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp glycerine</span></li>
<li><span style="font-family: Verdana, sans-serif;">265g self-raising flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">65g ground almonds</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Buttercream icing:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">110g butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">500g icing sugar, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tblsp freshly squeezed lemon juice</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">To fill and decorate:</span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">6 tablespoons raspberry jam</span></li>
<li><span style="font-family: Verdana, sans-serif;">Raspberries</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mint leaves</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Method</u></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Pre-heat oven to 170C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Grease and base-line a 20cm deep round cake tin with
baking parchment.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Using an electric whisk or stand mixer, beat together the
butter and sugar until light and creamy (about 5 minutes of beating).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat the eggs together in a separate bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat the eggs into the butter/sugar mix, a little at a
time, beating well between each addition.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix in the lemon zest and vanilla.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fold in the flour and almonds until you have a thick
batter. The batter should be loose enough that it falls off a wooden spoon, if
it’s too thick mix in a splash of milk.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Tip the batter into the tin and smooth over the top.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake for 75 – 100 minutes, until a skewer inserted in the
middle comes out clean. Cover with foil after about 60 minutes to stop the top
from burning.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from the oven then leave to cool for 15 mins then
remove from the tin, peel away the paper and leave on a wire rack to cool
completely before slicing.</span></li>
<li><span style="font-family: Verdana, sans-serif;">While the cake is cooling, </span><span style="font-family: Verdana, sans-serif;">beat the butter, juice and half
of the icing sugar in a large mixing bowl </span><span style="font-family: Verdana, sans-serif;">until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the rest of the icing sugar and beat until smooth and
creamy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the cake is completely cool, cut in half.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cover one half with raspberry jam.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cover with the other half and then top with buttercream.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Decorate with the raspberries and mint leaves. </span></li>
</ol>
<br />
<br />
<div class="MsoNoSpacing">
<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-8018443831952713072014-08-17T11:09:00.000-07:002014-08-17T11:27:15.422-07:00Mary Berry's Florentines<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TsjEThhgviU/U_DtyUGGCTI/AAAAAAAAA8s/XiCmFKJKh9Q/s1600/Florentines%2Bon%2Bplate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate covered florentines on a plate" border="0" src="http://2.bp.blogspot.com/-TsjEThhgviU/U_DtyUGGCTI/AAAAAAAAA8s/XiCmFKJKh9Q/s1600/Florentines%2Bon%2Bplate.jpg" height="213" title="Florentines, Mary Berry, GBBO, Great British Bake Off, chocolate, stem ginger, white chocolate, glace cherries, lattice edges, easy, chopped mixed peel, nuts, store cupboard, Christmas present, Christmas hampers, gifts, golden syrup, ingredients, recipe, how to make" width="320" /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I first made these luxurious biscuits a couple of weeks
ago. I had a bit of spare time on a wet Sunday afternoon and fancied baking something
new. I had never made florentines and had always imagined them to be fairly
tricky: I was surprised to find that they are actually fairly quick and easy to
make. What is also fantastic about them is that the ingredients are fairly standard stock cupboard items - so easy to whizz up without having to go to the shop!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">My recipe comes from <a href="http://www.amazon.co.uk/Mary-Berrys-Ultimate-Second-Edition/dp/0563487518/ref=sr_1_1?ie=UTF8&qid=1408297818&sr=8-1&keywords=mary+berrys+ultimate+cake+book">Mary Berry’s Ultimate Cake Book</a> – except I add a few extra glace cherries, or add stem
ginger instead of the glace cherries – which produces delicious florentines!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Randomly, florentines were then the Technical Challenge
this week on <a href="http://www.bbc.co.uk/programmes/b013pqnm">Great British Bake Off</a>. It was quite handy to hear Mary Berry describe
exactly what she was looking for: the thin lattice edges and the crisp crack
when you bite into the biscuit. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The trickiest bit of making these florentines is getting
the chocolate layer right – cooling the melted chocolate to an appropriate
thickness that it can be spread onto the biscuits without dripping through the
lattice, and also so that it is thick enough to hold the forked pattern. To
make them extra pretty, you can melt some white chocolate and pipe it over the
other (non-chocolate-covered) side of the biscuits. Like this, they make lovely
presents. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">You can vary the nuts / fruit to suit your tastes – as suggested,
stem ginger makes a delicious addition. For Christmas, I think that dried
cranberries would be lovely. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<a href="http://4.bp.blogspot.com/-CcfceKpmPa8/U_DsAgx2kVI/AAAAAAAAA8k/pDfQeqG7A8U/s1600/Florentines_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Florentines" border="0" src="http://4.bp.blogspot.com/-CcfceKpmPa8/U_DsAgx2kVI/AAAAAAAAA8k/pDfQeqG7A8U/s1600/Florentines_.jpg" height="320" title="Florentines, Mary Berry, GBBO, Great British Bake Off, chocolate, stem ginger, white chocolate, glace cherries, lattice edges, easy, chopped mixed peel, nuts, store cupboard, Christmas present, Christmas hampers, gifts, golden syrup, ingredients, recipe, how to make" width="213" /></a><span style="font-family: Verdana, sans-serif;"><b>Florentines</b><o:p></o:p></span></div>
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<o:p><span style="font-family: Verdana, sans-serif;"><br /></span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;"><u>Ingredients </u></span></o:p></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">50g butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">50g Demerara sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">50g golden syrup</span></li>
<li><span style="font-family: Verdana, sans-serif;">50g plain flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 glace cherries</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">/
25g stem ginger – finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">50g mixed candied peel, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">50g mixed nuts, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">200g plain chocolate, broken into pieces</span></li>
</ol>
<br />
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<o:p><span style="font-family: Verdana, sans-serif;"><u>Method </u></span></o:p></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Pre-heat the oven to 180C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line 3 baking trays with baking parchment.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the butter, sugar and golden syrup into a small pan
and heat gently until the butter has melted.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix the flour, peel, nuts and stem ginger / cherries in a
bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir this mix into the saucepan of melted
butter/sugar/syrup.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon teaspoons of the mix onto the prepared baking trays
and spread out with the back of the teaspoon. Leave plenty of room for the
florentines to spread further.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in the pre-heated oven for 8-10 minutes until golden
brown (turn the trays after 6 minutes if your oven bakes unevenly).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Allow the florentines to cool and harden slightly before moving
onto a cooling rack to fully cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Melt about 150g chocolate in a glass bowl placed over a
saucepan of simmering water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove the chocolate from the heat and add the remaining
chocolate.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir to incorporate the additional chocolate so that it cools
and thickens a little.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a teaspoon to spoon the chocolate onto the flat side
of each florentine and spread out with the back of the teaspoon.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a fork to mark a zig-zag pattern into the chocolate.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Leave to cool. </span></li>
</ol>
<br />
<br />
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<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com1tag:blogger.com,1999:blog-2695780191313337656.post-12219317866358313292014-08-04T13:29:00.000-07:002014-08-04T13:29:07.891-07:00Rhubarb and custard cupcakes<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sXwY3hqSCpc/U9_r6MyEIDI/AAAAAAAAA8U/2_PPBupAelo/s1600/Tennis+ball+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="3 Rhubarb and custard flavoured cupcakes iced to look like tennis balls" border="0" src="http://4.bp.blogspot.com/-sXwY3hqSCpc/U9_r6MyEIDI/AAAAAAAAA8U/2_PPBupAelo/s1600/Tennis+ball+cupcakes.jpg" height="213" title="Tennis ball, cupcakes, Rhubarb and custard, Wimbledon theme, tennis, July, cake, custard flavoured buttercream, rhubarb compote, Lakeland flavourings, custard flavouring, grass nozzle, piping buttercream, ingredients, recipe, home-grown rhubarb, glut, " width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Having recently moved my rhubarb into a new position, it
has gone crazy! So, as the Wimbledon Ladies’ Final finished disappointing
quickly, I had lots of time to try out lots of new recipes to use up my
rhubarb!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Having decided to try out a rhubarb and lemon cake, I
fancied making something with a Wimbledon theme and so decided on some tennis
ball cupcakes. If I were making these for something special, I’d probably have
made some more appropriate strawberry and cream flavoured cakes, or maybe even
some Pimms flavoured cakes, but as they were just for fun, and I needed to make
use of my rhubarb glut, I decided on rhubarb and custard flavoured cupcakes.
These also gave me the opportunity to try out my <a href="http://www.lakeland.co.uk/p18343/Lakeland-Natural-Flavours">new flavourings from Lakeland</a>.
<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">I followed my standard vanilla cupcake recipe, replacing
the vanilla extract with 18 drops of the <a href="http://www.lakeland.co.uk/18347/Lakeland-Natural-Flavour-Rhubarb">rhubarb flavouring</a> and filling the
cupcakes with rhubarb compote. I replaced the vanilla extract in the
buttercream with 15 drops of <a href="http://www.lakeland.co.uk/18345/Lakeland-Natural-Flavour-Custard">custard flavouring</a>. The rhubarb flavour did come
through gently in the cakes but I think that it could have done with a bit more
– I have suggested 20 drops in the recipe below. I’m not completely convinced
by the custard flavour – I’m not sure that the custard taste really came
through the buttercream – it didn’t taste particularly different to standard
vanilla buttercream. I’ll have to try out the flavouring in something else to test
this out. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hezihPbvYHo/U8L2XNz6c8I/AAAAAAAAA8E/jaCVCOlZrAg/s1600/grass+nozzle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hezihPbvYHo/U8L2XNz6c8I/AAAAAAAAA8E/jaCVCOlZrAg/s1600/grass+nozzle.jpg" height="200" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">Overall though, I did enjoy these cakes. I wasn’t sure
that the grass nozzle (m</span><span style="font-family: Verdana, sans-serif; font-size: 16px;">ine came in a </span><a href="http://www.lakeland.co.uk/14264/Complete-Decorating-Set" style="font-family: Verdana, sans-serif; font-size: 16px;">set from Lakeland</a><span style="font-family: Verdana, sans-serif; font-size: 16px;"> that is incredibly useful!) </span><span style="font-family: Verdana, sans-serif;">would give the right effect for the tennis balls, but it
worked out pretty well. The cakes tasted good and the slightly sour rhubarb
compote was balanced well by the sweet custard buttercream. Will definitely
make these again.</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Rhubarb and custard cupcakes<o:p></o:p></b></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">110g butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">225g golden castor sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g self-raising flour, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">125g plain flour, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">120ml semi-skimmed milk, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">20 drops rhubarb flavouring</span></li>
<li><span style="font-family: Verdana, sans-serif;">300g rhubarb</span></li>
<li><span style="font-family: Verdana, sans-serif;">1-2 tblsp soft brown sugar</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Buttercream:</span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">110g butter, at room temperature and very soft</span></li>
<li><span style="font-family: Verdana, sans-serif;">500g icing sugar, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">15 drops custard flavouring</span></li>
<li><span style="font-family: Verdana, sans-serif;">60ml milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">Green and yellow paste food colouring</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g icing sugar</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Method<o:p></o:p></u></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 160C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line a 12 hole muffin tin with cupcake cases.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a large mixing bowl, cream the butter and sugar until
light and fluffy this will take at least 5 minutes with an electric hand mixer
– don’t rush this stage).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Whisk the eggs together in a small bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the eggs to the butter and sugar mixture, a bit at a
time, mixing for a few minutes after each addition. It should result in a
lovely light mousse-like mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the two flours in a separate bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the milk and rhubarb flavouring in a jug.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add one third of the flours to the creamed mixture and
stir gently to combine.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour in one third of the milk mixture and stir gently.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Continue to add flours and then milk mixture alternately,
stirring gently after each addition, until all have been added.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon mixture into the cupcake cases, filling to about
2/3 full (or about 65g each).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in the oven for about 30 minutes until lightly
golden brown. The cakes will spring back lightly when touched, if cooked.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from the oven and leave to cool in tin for about
10 minutes, before carefully placing on a wire rack to finish cooling.</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">While the cakes are in the oven:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">In a large mixing bowl, beat the butter, milk, vanilla
extract and half of the icing sugar until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the rest of the icing sugar and beat until smooth and
creamy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the green and yellow food colouring until you reach
the desired colour.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put buttercream into a piping bag with a large grass
nozzle.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chop the rhubarb into approx. 2cm slices.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place in a small saucepan with a splash of water and 1
tblsp soft brown sugar.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat gently until the rhubarb is soft.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Strain off any juices through a sieve</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mash the rhubarb gently and add extra soft brown sugar if
needed.</span><span style="font-family: Verdana, sans-serif;"> </span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Once cakes are cooked and cooled:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Use a tea spoon to cut a cone out from the centre of the
cakes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut the top disk off each cone and retain.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fill the hole in each cake with a teaspoon of the
prepared rhubarb and then replace a cake disk onto each cake to seal the hole.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pipe short grass-like spikes onto each cupcake until
covered.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Leave to firm.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix the icing sugar with a small amount of water until it
reaches a toothpaste-like consistency.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place this icing into a piping bag with a small round
nozzle.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a rounded knife to gently draw on the curves of the
tennis ball onto each cupcake.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pipe over these curves with the white icing.</span></li>
</ol>
<br />
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TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-45802278464006049602014-07-13T10:24:00.002-07:002014-07-13T10:24:31.694-07:00Tomato tart tatin<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pC_FB45FiGA/U8K_m7EFEtI/AAAAAAAAA70/WkhrRS3cQfM/s1600/Tomato+Tart+Tatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tomato tart tatin" border="0" src="http://3.bp.blogspot.com/-pC_FB45FiGA/U8K_m7EFEtI/AAAAAAAAA70/WkhrRS3cQfM/s1600/Tomato+Tart+Tatin.jpg" height="213" title="Tomato tart tatin, savoury bake, picnic, food, lunch, dish, summer, bbq, barbeque, vegetarian, cherry tomatoes, baby plum tomato, oregano, slow-roasted, pastry, puff pastry, crisp, delicious, recipe, home-grown, glut, ingredients" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I don’t make many savoury bakes, but this tomato tart tatin is delicious! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I made this <a href="http://www.bbcgoodfood.com/recipes/slow-roast-tomato-tatin">tomato tart tatin</a> for the first time a couple of weeks ago and I was surprised how well it turned out! I had friends and family visiting for the day and wanted to make something tasty to accompany the buffet lunch I was putting together. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I used a mix of medium tomatoes and cherry tomatoes: de-seeding them all took quite a while – but trust me, the faff is worthwhile! I didn’t really know what I was looking for when cooking the tomatoes, but if you keep an eye on them, you can tell when the tomatoes have softened all the way through. You can chuck all the tomatoes in the pan at the same time, but you will need to take the smaller ones out much before the bigger ones. I expected there to be quite a bit of juice, but there wasn’t very much at all – not sure if this was due to the tomatoes I was using. However, I deglazed the pan with the sugar and vinegar and drizzled these juices over the tomatoes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Having watched people bake tart tatins on Great British Bake Off and MasterChef, I fully expected the turning out of the tart to be really difficult! I was very pleasantly surprised to find the tart came out easily and looked really quite pretty! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Overall, I was really impressed with this tart. It was simple, but a little time-consuming to make, and the completed tart was really delicious – light, crisp pastry topped with sweet and slightly sour tomatoes! It was perfect for a light summer lunch, and would be great as a vegetarian offering at a barbeque, or for a summer picnic. A great idea to use up a glut of home-grown tomatoes!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Tomato tart tatin</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u></span><br />
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">25g butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">Splash of good olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">800g medium and small mixed tomatoes, halved across the middle and seeds roughly scooped out</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp light soft brown sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp red wine vinegar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp fresh thyme leaves or oregano, plus extra to serve</span></li>
<li><span style="font-family: Verdana, sans-serif;">375g block all-butter puff pastry</span></li>
<li><span style="font-family: Verdana, sans-serif;">Plain flour, for dusting</span></li>
</ol>
<br />
<span style="font-family: Verdana, sans-serif;"><u>Method</u></span><br />
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Pre-heat oven to 200C. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Melt the butter with a splash of olive oil in your widest frying pan. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won’t all fit) and cook over a low heat until they have softened and have released their juices. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down – cram them in as they will shrink a little and you don’t want any gaps. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Drizzle the juices over the tomatoes in the tin.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Scatter with the oregano or thyme and season.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry – this will help the steam to escape.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.</span></li>
</ol>
<br />
<div>
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TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-83297026583790731332014-07-08T11:47:00.000-07:002014-07-08T11:47:43.483-07:00Carrot cupcakes with orange buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SRj5h2eGBp8/U7mstUGTUHI/AAAAAAAAA7k/Aircbd8HWXo/s1600/Carrot+Cupcakes+on+cooling+rack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="11 carrot cupcakes topped with a swirl of orange buttercream" border="0" src="http://1.bp.blogspot.com/-SRj5h2eGBp8/U7mstUGTUHI/AAAAAAAAA7k/Aircbd8HWXo/s1600/Carrot+Cupcakes+on+cooling+rack.jpg" height="220" title="Carrot cake, cupcakes, carrot, orange, buttercream, frosting, cinnamon, afternoon tea, piping, swirl, Wilton 1M, Primrose Bakery, raisins, soaking raisins, grated carrot, ingredients, recipe, easy, oil, delicious" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">It’s been a busy couple of months with lots of friends
and family visiting! I made these carrot cupcakes about a month ago, when some
friends were visiting on their way down from Leeds to Cornwall. I fancied
making these as I haven’t made them for ages – they are a fairly quick and easy
cake to make but they taste delicious. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe comes from my “go to” <a href="http://www.amazon.co.uk/Cupcakes-Primrose-Bakery-Martha-Swift/dp/1856268470/ref=sr_1_3?ie=UTF8&qid=1404683994&sr=8-3&keywords=primrose+bakery">Cupcakes from the Primrose Bakery</a> book. I’ve made them before and they work brilliantly well with the
orange cream cheese icing in the book, however, they then need to be kept in
the fridge. As my friends were travelling onwards, I wanted to give them some
for their holiday and so I stuck with a simple orange buttercream and a
sprinkle of cinnamon. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe is simple and these are a very reliable bake.
The mixture is a lot runnier than most cake mixtures, but don’t be alarmed by
this. If you have time before you start baking, soak the raisins in a mixture
of boiling water, orange juice and a bit of cinnamon and they will plump up
beautifully. The recipe calls for 130g
raisins, but I usually chuck a few more in.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><b>Carrot cupcakes with orange buttercream</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u><br /></u></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
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</div>
<ol><a href="http://2.bp.blogspot.com/-l10_o46MeOw/U7mssZsZnWI/AAAAAAAAA7g/-QPoFutcWqg/s1600/Carrot+Cupcake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Carrot cupcake with a swirl of orange buttercream" border="0" src="http://2.bp.blogspot.com/-l10_o46MeOw/U7mssZsZnWI/AAAAAAAAA7g/-QPoFutcWqg/s1600/Carrot+Cupcake.jpg" height="213" title="Carrot cake, cupcakes, carrot, orange, buttercream, frosting, cinnamon, afternoon tea, piping, swirl, Wilton 1M, Primrose Bakery, raisins, soaking raisins, grated carrot, ingredients, recipe, easy, oil, delicious" width="320" /></a>
<li><span style="font-family: Verdana, sans-serif;">225g carrots, peeled and trimmed</span></li>
<li><span style="font-family: Verdana, sans-serif;">130g raisins</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">130g caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">120ml corn oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ tsp vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">Grated zest of 1 orange</span></li>
<li><span style="font-family: Verdana, sans-serif;">120g plain flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp bicarbonate of soda</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pinch of salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp ground cinnamon</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;">Orange buttercream<o:p></o:p></span></div>
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<ol>
<li><span style="font-family: Verdana, sans-serif;">115g butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">500g icing sugar, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tblsp freshly squeezed orange juice</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u><o:p></o:p></span></div>
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<ol>
<li><span style="font-family: Verdana, sans-serif;">Pre-heat the oven to 160C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line a 12 hole muffin tin with cupcake cases.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Finely grate the carrots and drain off any liquid.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the grated carrot with the raisins in a large
bowl and set to one side.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Using a stand mixer, beat the eggs and sugar together for
several minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the oil, vanilla and orange zest and beat well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sift the flour, bicarbonate of soda, salt and cinnamon
together in another bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Gradually add these ingredients to the egg and sugar
mixture, folding carefully after each addition.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour this mixture into the bowl containing the carrots
and raisins and mix with a wooden spoon until evenly distributed.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Carefully spoon the mixture into the cupcake cases,
filling them to about two-thirds full.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in the oven for about 25 minutes, until the cakes
bounce back when touched.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from the oven and leave the cakes in the tin for
about ten minutes before placing on a wire rack to cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">To make the buttercream, beat the butter, juice and half of the icing sugar until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the rest of the icing sugar and beat until smooth and
creamy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon the buttercream into a piping bag topped with a
Wilton 1M piping nozzle.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the cakes have cooled, pipe a swirl of buttercream
onto the cakes and top with a sprinkle of cinnamon. </span></li>
</ol>
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<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-90704284650318690562014-07-06T13:00:00.002-07:002014-07-06T13:00:39.753-07:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HzH8qUwkbJY/U7mpWbyi6BI/AAAAAAAAA7Q/2oH8RsMf9xQ/s1600/Lime+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Key lime pie" border="0" src="http://1.bp.blogspot.com/-HzH8qUwkbJY/U7mpWbyi6BI/AAAAAAAAA7Q/2oH8RsMf9xQ/s1600/Lime+Pie.jpg" height="206" title="Key lime pie, dessert, limes, condensed milk, Gingernuts, Hobnobs, biscuits, biscuit base, American, recipe, ingredients, rich, lime zest, cream, pudding, dinner party" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">A couple of weekends ago, my brother and his girlfriend came
to stay for a night. They spent the afternoon helping EHH in the garden and so
I thought that I had better put together something good for dessert. I had
already baked my <a href="http://thecaketrail.blogspot.co.uk/2014/04/mini-lemon-and-blueberry-loaf-cakes.html">mini blueberry and lemon loaf cakes</a> for snacks (which
my brother ate straight out of the tin!) and so didn’t want to make something
cake-y for dinner. I’ve never made Key Lime Pie before and it is one of EHH’s favourite
puds so I decided to give it a go. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">I found <a href="http://www.bbcgoodfood.com/recipes/2155644/key-lime-pie">this recipe</a> on BBC Good Food’s website, but made
a few adaptations based on the comments on the webpage. I reduced the butter in
the base to 100g – which was plenty – and I used half Gingernuts and half Hobnobs
instead of all Hobnobs, just to add an extra flavour dimension. As there were
only four of us, I didn’t cover the pie in cream but served it on the side
instead – so that we could keep the pie for longer in the fridge. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Making this dessert is fairly simple. Pressing the
biscuit crumbs into the tart tin does take a bit of time but it is worth it.
Make sure that you don’t end up with a very thick section around the rim rather
than properly moulding the corners. I was worried about it coming neatly out of the tart tin - but as you can see, it came out beautifully! You do need to allow plenty of time for the
pie filling to cool and set fully once it has been cooked – I didn’t leave mine
for long enough and it was still a little runny. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Overall, I thought that this dessert was ok. I’m not a
fan of the texture of the biscuit base (but I never am – I don’t like
cheesecakes etc with similar bases) and I felt that the filling was perhaps a little
sharp (perhaps due to using normal limes rather than key limes). I definitely
preferred the lemon tart that I made a little while ago. However, EHH loved
this one and my brother and his girlfriend also seemed to enjoy it. <o:p></o:p></span></div>
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<o:p></o:p></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>(Key) Lime Pie<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">150g Hob Nobs</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g Gingernut biscuits</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g butter, melted</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 x 397g tin condensed milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 medium egg yolks</span></li>
<li><span style="font-family: Verdana, sans-serif;">finely grated zest and juice of 4 limes (preferably Key
limes)</span></li>
<li><span style="font-family: Verdana, sans-serif;">300ml double cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp icing sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">extra lime zest, to decorate</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><u>Method<o:p></o:p></u></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Heat the oven to 160C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Blitz the biscuits to crumbs in a food processor (or put
in a strong plastic bag and bash with a rolling pin).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix with the melted butter and press evenly across the
base and up the sides of a 22cm loose-based tart tin.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in the oven for 10 minutes. Remove and cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put the egg yolks in a large bowl and whisk for a minute
with electric beaters.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the condensed milk and whisk for 3 minutes then add
the zest and juice and whisk again for 3 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour the filling into the cooled base then put back in
the oven for 15 minutes, or until set on top.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cool then chill for at least 3 hours or overnight if you
like.</span></li>
<li><span style="font-family: Verdana, sans-serif;">When you are ready to serve, carefully remove the pie
from the tin and put on a serving plate.</span></li>
<li><span style="font-family: Verdana, sans-serif;">To decorate, softly whip together the cream and icing
sugar.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Dollop or pipe the cream onto the top of the pie and
finish with extra lime zest.</span></li>
</ol>
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<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-48610929787489030242014-06-27T11:14:00.001-07:002014-06-27T11:14:45.064-07:00Earl Grey cupcakes with lemon buttercream<div class="MsoNoSpacing">
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<a href="http://1.bp.blogspot.com/-KdqVxJR0CL4/U6syTdD2KmI/AAAAAAAAA6w/ZtOvfaaD9TA/s1600/Garden+cupcakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="12 Earl Grey cupcakes topped with lemon buttercream and decorated with a garden theme" border="0" src="http://1.bp.blogspot.com/-KdqVxJR0CL4/U6syTdD2KmI/AAAAAAAAA6w/ZtOvfaaD9TA/s1600/Garden+cupcakes1.jpg" height="206" title="allotment, cake, cake decorating, cupcake, daisy, daisies, Earl Grey, flowerpots, garden, gardening, grass, ingredients, lemon buttercream, nozzles, party, piping, recipe, retirement, tea, theme, vegetable patch, wellies, birthday, carrot, cauliflower, cabbage, growing, wellington boots, garden path, bush, " width="320" /></a></div>
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">Delicious
Earl Grey cupcakes with a subtle lemon buttercream, decorated with a country
garden theme. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">My
manager retired earlier this month and so her leaving party was definitely an
opportunity for some special, extra-effort cupcakes. I had to make a <a href="http://thecaketrail.blogspot.co.uk/2012/10/sticky-ginger-cake-with-lemon-drizzle.html">Sticky Ginger Cake</a>, as this is my signature bake at work and much loved by my manager.
To accompany this, I decided to make Primrose Bakery’s Earl Grey cupcakes,
as she is a big fan of Earl Grey tea. The following recipe is my version of
these cupcakes – I have made them in the past and found that the tea flavour
was rather faint, so I added in an extra tea bag to give them a bit more oomph!
<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">The
PB book suggests vanilla buttercream, but I decided to go for a lemon
buttercream to give a bit of gentle zing to the cakes – and I feel that lemon
works really well with the tea flavour. The lemon buttercream recipe below is a
bit more subtle than the one I generally use – as I didn’t want to overwhelm
the tea flavour, so I added a bit of milk rather than all lemon juice to the
mix. <o:p></o:p></span></span></div>
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<a href="http://1.bp.blogspot.com/-DMtJw4kfsp0/U59bPXX9zmI/AAAAAAAAA58/mA5v-vl2Z-s/s1600/grass+nozzle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DMtJw4kfsp0/U59bPXX9zmI/AAAAAAAAA58/mA5v-vl2Z-s/s1600/grass+nozzle.jpg" height="200" width="200" /></a><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">As
my manager is a keen gardener, I decided on a gardening theme. I flicked through
Pinterest for some inspiration and then sketched out my design. I decided on
the simple dirt path, as this seemed much simpler and quicker than making
paving stones as I did on my <a href="http://thecaketrail.blogspot.co.uk/p/my-cupcakes.html">Magic Garden set of cupcakes</a>. I had some Lakeland
citrus sugar, a bit like <a href="http://www.amazon.com/Greed-Citrus-Sugar-Grinder-Company/dp/B000J5JWU0">this one</a>, that I used to scatter on the paths, but
they don’t appear to sell it anymore, so I have suggested just using a mix of
brown sugars instead. For the grass, you will need a grass piping nozzle that looks something like the one pictured. Mine came in a <a href="http://www.lakeland.co.uk/14264/Complete-Decorating-Set">set from Lakeland</a> that is incredibly useful! <o:p></o:p></span></span></div>
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<a href="http://3.bp.blogspot.com/-pzMO8ZhfSKc/U59XxdmzRHI/AAAAAAAAA5w/KFZEBzbRcw8/s1600/5+petal+flower+cutter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pzMO8ZhfSKc/U59XxdmzRHI/AAAAAAAAA5w/KFZEBzbRcw8/s1600/5+petal+flower+cutter.jpg" height="190" width="200" /></a><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></span></span>
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">You
can save time on the day by making the fondant flowers, leaves and other
decorative items in advance. To make the cauliflower and cabbages, I used a 5
petal flower cutter like that pictured. However, don’t buy cutters like this
separately, there are some fantastic deals for <a href="http://www.amazon.co.uk/SUGARCRAFT-DECORATING-INCLUDING-butterfly-Carnation/dp/B00BDSXQZE/ref=sr_1_1?ie=UTF8&qid=1402931105&sr=8-1&keywords=plunger+cutters">plunger cutter sets</a> on Amazon or
Ebay. You don’t need to add the tiny butterflies, but I had a tub of butterfly
sprinkles in the cupboard and I think that they add a lovely touch. <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">I
was really pleased with how these cakes turned out. They did take quite a bit
of effort, but I think that they were worth it! The tea flavour came through
well and worked nicely with the subtle lemon buttercream. I was a bit disappointed
that the Bergamot flavour of the Earl Grey tea did not come through as strongly
as I might have hoped. I’m not sure how to intensify this without over-doing
the tea flavour – Google does not seem to give me any answers! I can’t seem to
find a bergamot flavouring and I’m not sure about adding pure essential oil to
cakes! I used Twinings Earl Grey teabags, but I may try an alternative next time
– perhaps even using tea leaves rather than tea bags.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"><b>Earl
Grey cupcakes with lemon buttercream<o:p></o:p></b></span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">(single
batch of 12 cupcakes)<o:p></o:p></span></span></div>
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</div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><u><br /></u></span>
<a href="http://4.bp.blogspot.com/-rCBYqsehuIk/U6syPwMXZrI/AAAAAAAAA6U/pk4rpIEnwLM/s1600/Garden+cupcake+-+plantpot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Earl Grey cupcake decorated with a garden path and flower pot" border="0" src="http://4.bp.blogspot.com/-rCBYqsehuIk/U6syPwMXZrI/AAAAAAAAA6U/pk4rpIEnwLM/s1600/Garden+cupcake+-+plantpot.jpg" height="213" title="allotment, cake, cake decorating, cupcake, daisy, daisies, Earl Grey, flowerpots, garden, gardening, grass, ingredients, lemon buttercream, nozzles, party, piping, recipe, retirement, tea, theme, birthday, growing, garden path" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><u>Ingredients</u></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">175ml
semi-skimmed milk, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">5
Earl Grey tea bags</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">110g
butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">225g
golden castor sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">2
large eggs, beaten</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">125g
self-raising flour, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">120g
plain flour, sifted</span></li>
</ol>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">Buttercream:<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">110g
butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">20ml
milk, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">40ml
freshly squeezed lemon juice</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">500g
icing sugar, sifted</span></li>
</ol>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"><u>Method</u><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<a href="http://3.bp.blogspot.com/-bkkRqqFWoas/U6syRiBmCdI/AAAAAAAAA6k/tV80k4dIXqU/s1600/Garden+cupcake+-+wellies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Earl Grey cupcake decorated with a garden path and wellies" border="0" src="http://3.bp.blogspot.com/-bkkRqqFWoas/U6syRiBmCdI/AAAAAAAAA6k/tV80k4dIXqU/s1600/Garden+cupcake+-+wellies.jpg" height="213" title="allotment, cake, cake decorating, cupcake, daisy, daisies, Earl Grey, garden, gardening, grass, ingredients, lemon buttercream, nozzles, party, piping, recipe, retirement, tea, theme, vegetable patch, wellies, birthday, growing, wellington boots, garden path," width="320" /></a>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Heat
125ml milk in a saucepan over a medium heat until it just begins to boil.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Remove
from the heat and add the tea bags.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Cover
with clingfilm and leave to infuse for about 30 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Discard
the tea bags and add the extra 50ml of milk.</span><span style="font-family: Verdana, sans-serif; font-size: 12pt;"> </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Preheat
oven to 160C.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Line
a 12 hole muffin tin with cupcake cases.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">In
a large mixing bowl, cream the butter and sugar until light and fluffy (this
will take at least 5 minutes with an electric hand mixer – don’t rush this
stage).</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Add
the beaten eggs, a little at a time, mixing for a few minutes after each
addition. It should result in a lovely light mousse-like mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Combine
the plain flour with the self-raising flour and all of the spices in a separate
bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Add
one third of the flours to the creamed mixture and stir gently to combine.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Pour
in one third of the infused milk and stir gently.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Continue
to add flours and then milk mixture alternately, stirring gently after each
addition, until all have been added.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Spoon
mixture into the cupcake cases, filling to about 2/3 full.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Bake
in the oven for about 30 minutes until lightly golden brown. The cakes will
spring back lightly when touched, if cooked.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Remove
from the oven and leave to cool in tin for about 10 minutes, before carefully
placing on a wire rack to finish cooling.</span><span style="font-family: Verdana, sans-serif; font-size: 12pt;"> </span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;">While
the cakes are in the oven, make up the buttercream:</span></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">In
a large mixing bowl, beat the butter, milk, lemon juice and half of the icing
sugar until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Add
the rest of the icing sugar and beat until smooth and creamy.</span></li>
</ol>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"><u>To
decorate</u><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Food
colouring (preferably pastes rather than liquids)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Golden
caster sugar / Demerara sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Ready-to-roll
fondant icing – various colours, including green</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Butterfly
sprinkles</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Writing
icing</span></li>
</ol>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Verdana, sans-serif;"><u>Method</u><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<a href="http://2.bp.blogspot.com/-AX6VoLs5yro/U6syQUaDedI/AAAAAAAAA6Q/lEGzxXgezDQ/s1600/Garden+cupcake+-+carrots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Earl Grey cupcake decorated with carrots growing in a vegetable patch" border="0" src="http://2.bp.blogspot.com/-AX6VoLs5yro/U6syQUaDedI/AAAAAAAAA6Q/lEGzxXgezDQ/s1600/Garden+cupcake+-+carrots.jpg" height="213" title="allotment, cake, cake decorating, cupcake, daisy, daisies, Earl Grey, flowerpots, garden, gardening, grass, ingredients, lemon buttercream, nozzles, party, piping, recipe, retirement, tea, theme, vegetable patch, birthday, carrot, growing, " width="320" /></a>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use
plunger cutters to create flowers and leaves and set aside to dry (this can be
done several days in advance).</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Mould
additional decorative items, such as wellies, flower pots and vegetables out of
fondant icing (see above for tips on cauliflowers and cabbages). (Again, this
can be done in advance)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use
writing icing to add centre to the flowers</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Remove
¼ of the buttercream from the bowl and colour this brown.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Colour
the remaining buttercream green.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use
a palette knife to spread the brown buttercream onto some of the cupcakes as a
vegetable patch and as a path.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Sprinkle
a mix of golden and Demerara sugar onto the paths.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Place
green buttercream in a piping bag with a grass nozzle attached.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Pipe
grass around the vegetable patches, on either side of the paths and onto the
remaining cupcakes.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Add
flowers, vegetables and other items onto the cupcakes. </span><span style="font-family: Verdana, sans-serif; font-size: 12pt;"> </span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-znfBh9eg9wM/U6syPtF_IBI/AAAAAAAAA6M/1FfxdfLOYFs/s1600/Garden+cupcake+-+cauli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Earl Grey cupcake decorated with a caulliflower growing in a vegetable patch" border="0" src="http://2.bp.blogspot.com/-znfBh9eg9wM/U6syPtF_IBI/AAAAAAAAA6M/1FfxdfLOYFs/s1600/Garden+cupcake+-+cauli.jpg" height="213" title="allotment, cake, cake decorating, cupcake, daisy, daisies, Earl Grey, flowerpots, garden, gardening, grass, ingredients, lemon buttercream, nozzles, party, piping, recipe, retirement, tea, theme, vegetable patch, birthday, cauliflower, growing, " width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-89384650169395170732014-06-27T11:14:00.000-07:002014-06-27T11:14:33.006-07:00Lemon Tart<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ku3BN15vQcU/U6s2rKnbtoI/AAAAAAAAA7A/onRQ54pj-t8/s1600/Lemon+tart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon tart" border="0" src="http://2.bp.blogspot.com/-ku3BN15vQcU/U6s2rKnbtoI/AAAAAAAAA7A/onRQ54pj-t8/s1600/Lemon+tart.JPG" height="213" title="afternoon tea, avoiding a soggy bottom, blind baking, curdled lemon tart, dessert, dinner party, lemon, lemon tart, lemon zest, making pastry, Mary Berry, pastry, pastry tips, soggy bottom, " width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Lemon Tart is one of my all-time favourite desserts but
something that I have never attempted to bake before. With friends coming round
for dinner and an afternoon to bake, I searched through lots of my cookery
books for inspiration and, as I flicked through my ever-reliable <a href="http://www.amazon.co.uk/Mary-Berrys-Complete-Cookbook-Berry/dp/1405370955/ref=sr_1_1?ie=UTF8&qid=1400620898&sr=8-1&keywords=mary+berry+complete+cookbook">Mary Berry’s Complete Cookbook</a>, I came across this recipe for lemon tart – perfect!</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Well, almost perfect … Having decided to follow this
recipe and having made a start on the pastry, I realised that I didn’t have a
big enough flan tin (this recipe required a 28cm tin) and, anyway, I really
didn’t need to make a tart big enough for 10-12 people! The only flan tin that
I own is 23cm and, after some rough calculations with the help of my
ever-hungry husband (EHH), I decided to reduce the ingredients for the filling
by one-third – fortunately, these quantities worked perfectly! As the pastry is
made using one egg, it is difficult to reduce the quantities, so I have
retained the pastry quantities: you can freeze the remainder or make some
little jam tarts!!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I often avoid making desserts with pastry, or cheat and
buy ready-made pastry, but actually, the pastry was easy to make and worked out
fairly well. When making pastry, I follow the Biscuiteers’ tip for biscuits and
I roll the pastry between two sheets of baking parchment – which prevents me
from needing to add lots of additional flour as I roll and this helps to keep
the pastry light and crisp. It also makes it much easier to lift the pastry
into the flan tin!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Unlike some of my prior attempts at pastry, this pastry
did not shrink away from the edges of the tin whilst at the blind-baking stage
– which I think was due to very careful placing of the pastry in the tin,
pushing it into the side of the tin (taking care not to stretch the pastry and
then trimming the majority of the excess pastry, but leaving a 2-3cm overhang. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">However, I didn’t roll the pastry dough thin enough and
so it was a little thick (although EHH quite likes this!) and, despite
following the blind baking rules, the bottom was not as crisp as Paul and Mary
would like! Having done a bit more research on “soggy bottoms”, one of the
recommendations is that, having completed the first stage of blind baking (with
the baking beans), you then remove the baking beans and brush the pastry with
whisked egg (or egg whites / yolk) before returning the pastry case to the oven
to continue baking. This egg-wash helps to seal the pastry and therefore
prevent the filling from seeping into the pastry and making it soggy. I’ve
included this instruction in the recipe below and will give this a go next time
that I make a tart.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The filling for the tart was quick and easy to make.
However, the end result was a little curdled and not perfectly smooth. Some
research suggests that this could be a result of the acid in the lemon juice
curdling the protein in the egg – the webpages I have read suggest that you mix
all the ingredients for the filling and add the lemon juice / zest last – so I
have proposed this in my method below.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Overall, despite all my criticisms above, the lemon tart
did generally taste good and my dinner guests really enjoyed it. Hopefully,
with the improvements discussed above and included in the method below, it will
be perfect – I’ll have to make another to test it out! I served it with a very
<a href="http://thecaketrail.blogspot.co.uk/2014/05/easy-berry-sauce.html">simple summer berry sauce</a>, which would be great with lots of other desserts,
and double cream. However it would also work brilliantly for afternoon tea!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Lemon tart</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">For the pastry<o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">250g plain flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">125g cold butter, cut into small cubes</span></li>
<li><span style="font-family: Verdana, sans-serif;">60g caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 free-range eggs, beaten</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">For the lemon filling<o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">6 free-range eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">200ml double cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">250g caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 large lemons, finely grated zest and juice</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">23cm flan tin<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Baking beans<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Method</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">For the pastry, place the flour in a large bowl; add the butter and rub in with your fingertips until the mixture looks like
fine breadcrumbs.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir in the castor sugar then bind together with one
beaten egg to make a soft, pliable dough.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Wrap in cling film and chill for 30 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Preheat the oven to 200C and place a baking tray in the oven to heat up.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Roll out the pastry very thinly between two lightly
floured pieces of baking parchment.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use the pastry to line the flan tin, trim away any
surplus pastry, leaving a 2-3cm overhang.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Prick the pastry all over with a fork.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line the pastry-filled tin with baking parchment or foil,
allowing it to come up high above the rim to make it easy to lift out.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fill the lined tin with baking beans.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place on the pre-heated baking tray and bake for 10 minutes
in the preheated oven until pale golden-brown.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from the oven and remove the baking beans and
paper.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Brush the pastry with the remaining beaten egg.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Return the empty pastry shell to the oven for another
5-10 minutes or until it is completely dry. Set aside to cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Reduce the temperature of the oven to 180C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Measure the eggs, sugar and cream into a bowl and whisk
together until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Whisk in the lemon juice and zest.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Carefully pour the filling mixture into the cooled baked
pastry case.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Carefully transfer to the oven and bake for about 40
minutes. Check after about 25 minutes and cover the tart loosely with foil if
the pastry starts to brown too much.</span></li>
<li><span style="font-family: Verdana, sans-serif;">When ready, the filling will be just set but with a
slight wobble in the middle. It will be soufflé like when it comes out of the
oven, but will sink down when it has cooled down.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Leave to cool a little or completely then remove from the
tin, transfer to a serving plate and dust with icing sugar to serve.</span></li>
</ol>
<br />
<br />
<div class="MsoNoSpacing">
<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-56559363576764331042014-05-26T14:06:00.003-07:002014-05-26T14:06:53.515-07:00Coffee Kisses<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--M-v6SPNwBE/U4OsbIQYmWI/AAAAAAAAA48/_LULzpn5NRc/s1600/Coffee+Kisses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="2 coffee biscuits, sandwiched with chocolate buttercream" border="0" src="http://1.bp.blogspot.com/--M-v6SPNwBE/U4OsbIQYmWI/AAAAAAAAA48/_LULzpn5NRc/s1600/Coffee+Kisses.jpg" height="213" title="afternoon tea, biscuit, chocolate buttercream, coffee, cookies, easy, Great British Bake Off, Great British Book of Baking, ingredients, morning coffee, quick, simple recipe, store cupboard recipe, coffee kisses" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This is a fab, quick recipe, using store cupboard
ingredients, that makes delicious biscuits! Perfect as a snack with your morning coffee, or at any time of day! </span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">A couple of weeks ago, my in-laws were popping down for
the day and I realised the night before that I should probably whizz up
something to offer them. I didn’t have the time or energy to go to the shop and
so I needed to make something with the stuff that I had in the cupboards. I
also wanted to make something that tasted fab, looked like I had made an effort
but was actually quick and simple to make! Having made these biscuits a few
times before, they came straight to mind and the decision was made. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">The recipe comes from the original GBBO book “<a href="http://www.amazon.co.uk/The-Great-British-Book-Baking/dp/0718157117/ref=sr_1_1?ie=UTF8&qid=1400970459&sr=8-1&keywords=great+british+book+of+baking">The Great British Book of Baking</a>”. However, I’ve made a couple of adaptations – added a
bit of extra flour and divided the mixture into far smaller balls: they
recommend 16 but I’ve followed this recipe and the biscuits are crazily huge! I
also rest the dough in the fridge for 20 minutes before baking, which helps the
biscuits to keep their domed shape, rather than flattening out. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Give them a go – they’re delicious!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Coffee Kisses</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">200g self-raising flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g butter, chilled and diced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp instant coffee granules or powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 medium egg</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;">For the buttercream</span><br />
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">75g very soft butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g icing sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tsp cocoa powder</span></li>
</ol>
<u style="font-family: Verdana, sans-serif;">Method</u><br />
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Line two baking trays with baking parchment.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the flour and the sugar in a mixing bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the butter and rub into the flour mixture until it
resembles breadcrumbs.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Dissolve the coffee in 2 tsp of boiling water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat the egg until frothy and mix in the coffee.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add to the bowl and stir with a wooden spoon to make a
firm dough.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Flour your hands well and then divide the dough into 30
pieces.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Shape each piece into a neat ball.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Arrange the balls on the baking trays, allowing space for
them to spread.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the trays in the fridge for 20 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pre-heat the oven to 170C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take the baking trays out of the fridge and place in the
oven.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake for 15-20 minutes, until light golden and firm to
the touch.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Leave to cool for a few minutes and then transfer to a
wire rack and leave to cool completely.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat the butter with the icing sugar and cocoa powder
until very light and smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use the buttercream to sandwich the biscuits in pairs. </span><span style="font-family: Verdana, sans-serif;"> </span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
<br /></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-19437984851318532422014-05-26T13:42:00.001-07:002014-07-13T13:46:06.948-07:00Peppa Pig cupcakes<div class="MsoNoSpacing">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fQzFsiYjc0Q/U4OlsjhUmzI/AAAAAAAAA4s/DlBiPD83ot0/s1600/Peppa+Pig+-+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="6 Peppa Pig cupcakes - 2 Peppa Pig, 2 suns and 2 clouds with the number 4" border="0" src="http://1.bp.blogspot.com/-fQzFsiYjc0Q/U4OlsjhUmzI/AAAAAAAAA4s/DlBiPD83ot0/s1600/Peppa+Pig+-+6.jpg" height="213" title="birthday, cake decorating, child's birthday party, clouds, cupcake toppers, cupcakes, fondant, fondant cutters, fourth, ingredients, Peppa Pig, raspberry jam, sun, toppers, vanilla buttercream, vanilla cupcake, 4th Birthday, 4, children's characters, " width="320" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">My friend’s little girl
is obsessed with Peppa Pig! So, for her fourth birthday, the whole family
travelled over from Guernsey for a holiday on “the Mainland” culminating in a
two-day visit to Peppa Pig World. First though, they visited us here in Bath,
so I decided to make some Peppa Pig cupcakes (and, as my rhubarb in the garden
was ripe for picking, some <a href="http://thecaketrail.blogspot.co.uk/2012/09/rhubarb-crumble-muffins_3.html">rhubarb crumble muffins</a>) to welcome them!</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">I had a quick flick
through Pinterest for some inspiration and as I didn’t have loads of time, I
decided to keep it reasonably simple: decorating 6 cupcakes with the Peppa
theme and 6 with a simple pink rose swirl. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt;">I made the Peppa cupcake
toppers the night before making the cakes: this allows the icing to dry and
firm and means that it is less likely to absorb the moisture from the
buttercream and go floppy! Getting the right thickness is difficult – mine were
too thick! I’d probably aim for about 1-2mm thick. For the images on top, I
used cutters from <a href="http://www.amazon.co.uk/gp/product/B0012DVYIQ/ref=oh_details_o00_s00_i00">this set</a>. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="http://1.bp.blogspot.com/--rgBCPc1dlE/URe1x3kf2II/AAAAAAAAAds/coT3jUcFZSA/s1600/mini+shapes+cutters.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="Tin of fondant cutters" border="0" src="http://1.bp.blogspot.com/--rgBCPc1dlE/URe1x3kf2II/AAAAAAAAAds/coT3jUcFZSA/s200/mini+shapes+cutters.jpg" height="200" width="200" /></span></a><span style="font-family: Verdana, sans-serif; font-size: 12pt;">This set is fantastic! I
have a rather huge collection of fondant cutters and plunger cutters, but this
set is the one that I use time and time again! I don’t have a set of number
cutters (must buy some!) so I cut the number fours from a triangle of icing.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">As the cakes were for a
four-year-old, I decided to go for a very simple vanilla cupcake, filled with
raspberry jam to liven them up and help them last a bit longer. Adding a
filling like jam to cupcakes not only boosts the flavour, but it also helps to
increase the life of the cakes: as the cakes age, they tend to dry out a bit
and so the jam adds moisture. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">The final result: well,
the Birthday girl loved them (and so did her mum!), which was the main thing!
For me, they weren’t the best thing that I have ever made – the red outline on
Peppa doesn’t quite work right – it should be pink (but I don’t have a pink food
colour pen!) and the blue disks were way too thick! However, the cake was light
and fluffy and tasted good – which is the main thing! <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 12pt;">Vanilla cupcakes with raspberry jam and vanilla
buttercream</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Ingredients</span></u></div>
<ol start="1" type="1">
<a href="http://3.bp.blogspot.com/-o-Z-pLsGDFQ/U4Olr9W2yuI/AAAAAAAAA4o/V2eI6n1eFo8/s1600/Peppa+Pig+and+rose+swirls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="6 Peppa Pig cupcakes - 3 with Peppa Pig cupcake toppers and 3 with rose swirl of buttercream" border="0" src="http://3.bp.blogspot.com/-o-Z-pLsGDFQ/U4Olr9W2yuI/AAAAAAAAA4o/V2eI6n1eFo8/s1600/Peppa+Pig+and+rose+swirls.jpg" height="206" title="birthday, cake decorating, child's birthday party, clouds, cupcake toppers, cupcakes, fondant, fondant cutters, fourth, ingredients, Peppa Pig, raspberry jam, sun, toppers, vanilla buttercream, vanilla cupcake, " width="320" /></span></a>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">110g
butter, at room temperature<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">225g
golden castor sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2
large eggs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">150g
self-raising flour, sifted<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">125g
plain flour, sifted<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">120ml
semi-skimmed milk<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1
tsp vanilla extract<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4
tblsp raspberry jam<o:p></o:p></span></li>
</ol>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif;"><u><span style="font-size: 12pt;">Buttercream:</span></u><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<ol start="1" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">110g
butter, at room temperature and very soft<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">500g
icing sugar, sifted<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1
tsp vanilla extract<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">60ml
milk <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pink
paste food colouring<o:p></o:p></span></li>
</ol>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif;"><u><span style="font-size: 12pt;">Method</span></u><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<ol start="1" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Preheat
oven to 160C/350F/GM4.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Line
a 12 hole muffin tin with cupcake cases.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">In a
large mixing bowl, cream the butter and sugar until light and fluffy this
will take at least 5 minutes with an electric hand mixer – don’t rush this
stage).<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add
the eggs, one at a time, mixing for a few minutes after each addition. It
should result in a lovely light mousse-like mixture.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Combine
the two flours in a separate bowl.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Combine
the milk and vanilla extract in a jug.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add
one third of the flours to the creamed mixture and stir gently to combine.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pour
in one third of the milk mixture and stir gently.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Continue
to add flours and then milk mixture alternately, stirring gently after
each addition, until all have been added.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Spoon
mixture into the cupcake cases, filling to about 2/3 full.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Bake
in the oven for about 30 minutes until lightly golden brown. The cakes
will spring back lightly when touched, if cooked.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Remove
from the oven and leave to cool in tin for about 10 minutes, before
carefully placing on a wire rack to finish cooling.</span></li>
</ol>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">While the cakes are in the oven, make up the
buttercream:<o:p></o:p></span></div>
<ol start="1" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">In a
large mixing bowl, beat the butter, milk, vanilla extract and half of the
icing sugar until smooth.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add
the rest of the icing sugar and beat until smooth and creamy.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif; font-size: 12.0pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Put
buttercream into a piping bag with a large star nozzle.</span></li>
</ol>
<div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Once cakes are cooked and cooled:</span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Use a tea spoon to cut
a cone out from the centre of the cakes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut the top disk off each cone and retain.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fill the hole in each cake with a teaspoon of raspberry jam and then replace a cake disk onto each cake to seal the hole.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Pipe
rose swirls onto all of the cupcakes.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Top cakes
with a Peppa disk.</span></li>
</ol>
<br />
</div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b>Peppa-themed cupcake toppers</b></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Pale blue, yellow, pink, red and white
fondant icing</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Black writing icing / black food colour pen</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Red food colouring</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Pink food colour pen</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><u>Method</u></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Roll out the blue fondant icing to 1-2mm
thick and cut out 6 circles with a 75mm round cutter.</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">For the sun cupcakes:</span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Roll out the yellow fondant to about 1mm
thick</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Cut out two 25mm circles and 16 small
rectangles.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use a paintbrush and a very small amount of
tap water to stick the suns to the blue disks.</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">For the cloud cupcakes:</span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Roll out the white fondant to 2-3mm thick.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Cut out two flowers and then carefully roll
over each flower in one direction with a rolling pin.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use a number or a letter cutter to cut out
an age or initial.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use a paintbrush and a very small amount of
tap water to stick the clouds to the blue disks and then the numbers to the
clouds.</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;">For the Peppa cupcakes:</span></div>
<div class="MsoNoSpacing">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-vJ5DAFElTr8/U4Olr7PVnmI/AAAAAAAAA4k/iwtsOC3w4ZA/s1600/Peppa+Pig+cupcake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="1 Peppa Pig cupcake" border="0" src="http://2.bp.blogspot.com/-vJ5DAFElTr8/U4Olr7PVnmI/AAAAAAAAA4k/iwtsOC3w4ZA/s1600/Peppa+Pig+cupcake.jpg" height="213" title="birthday, cake decorating, child's birthday party, clouds, cupcake toppers, cupcakes, fondant, fondant cutters, fourth, ingredients, Peppa Pig, raspberry jam, sun, toppers, vanilla buttercream, vanilla cupcake, " width="320" /></span></a></div>
<ol>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Roll out red fondant to about 1mm thick.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Cut out two triangles.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use a circle cutter to cut off one corner
(to sit the head on) and to round off the opposite edge of the triangle (to sit
against the side of the blue disk).</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Repeat for the second triangle</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Roll out pink fondant to 1mm thick.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Cut out two ellipses.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use a knife to turn the ellipses into Peppa
heads (whistle-shaped!)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use a paintbrush and a very small amount of
tap water to stick the red dress shapes to the blue disks and then stick on the
Peppa heads in the correct position.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Roll four very small balls of pink fondant
and flatten each slightly.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Stick these flattened balls in place as
ears.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Roll very thin sausages of pink fondant and
then stick in place as arms.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Use the pink food colour pen to outline
Peppa’s head and ears, and define the nose, nostrils and mouth.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Add eyes with the black food colour pen.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Dilute a tiny amount of red food colouring
in a tiny amount of water.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12pt;">Using a paintbrush, use this diluted food
colouring to paint on Peppa’s flushed cheeks. </span></li>
</ol>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div class="MsoNoSpacing">
<br /></div>
</div>
<ol>
</ol>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com2tag:blogger.com,1999:blog-2695780191313337656.post-16957141525547834552014-05-20T15:49:00.001-07:002014-05-20T15:51:25.811-07:00Easy Berry Sauce<span style="font-family: Verdana, sans-serif;">I found this quick and easy recipe for a berry sauce whilst flicking through my many and varied cookery books for dinner party dessert inspiration. The sauce was an accompaniment to a blackberry buttermilk sponge and I did consider making this for my dessert (with raspberries rather than blackberries, given the season). However, I then came across Mary Berry's lemon tart and decided to make that instead. However, I love berries with lemon tart and so decided to adapt the recipe to make this sauce to complement my tart. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">The original sauce was made with 150g each of blackberries and raspberries but I had blueberries and strawberries in the fridge and some frozen raspberries, so I decided to use these instead. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This sauce is incredibly simple to make and tastes fantastic! It went brilliantly with the lemon tart, but would also be fantastic with ice cream, meringues, pancakes and lots of other desserts! I used the leftover sauce on my yoghurt and granola for breakfast!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Easy berry sauce</b></span><br />
<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u></span><br />
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">300g berries (I used 100g each of blueberries, raspberries and strawberries)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp cornflour</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tblsp caster sugar</span></li>
</ol>
<br />
<span style="font-family: Verdana, sans-serif;"><u>Method</u></span><br />
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Put all of the ingredients in a medium-sized pan and mix gently with a wooden spoon so that all of the berries are coated with sugar and cornflour.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Set the pan on a low heat and stir frequently until the juices start to run.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Increase the heat slightly and simmer gently, stirring regularly, until the fruit has softened and the juices have thickened to make a sauce.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Taste the sauce and add more sugar if required.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add a splash of water if the sauce is too thick. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve hot, warm or cold. </span></li>
</ol>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-15576081201589816622014-05-11T09:20:00.001-07:002014-05-11T09:20:18.780-07:00Monster cupcakes (apple and cinnamon)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-osHNsyV3pf4/U2-P2coEKaI/AAAAAAAAA34/kKLm8Bee-2g/s1600/The+Monsters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Purple and green monster cupcakes" border="0" src="http://2.bp.blogspot.com/-osHNsyV3pf4/U2-P2coEKaI/AAAAAAAAA34/kKLm8Bee-2g/s1600/The+Monsters.jpg" height="213" title="Monster cupcakes, children's party, birthday party, boy's birthday cakes, birthday cupcakes, purple, green, cupcake decorating for kids, apple and cinnamon cupcakes, maple syrup buttercream, maple frosting, sweets, ingredients, method, recipe, Halloween cupcakes, piping nozzles, cupcake decorating, tips, piping buttercream " width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The monsters! </td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">These apple and cinnamon cupcakes were actually made back
in February - before I used the same recipe to make the <a href="http://thecaketrail.blogspot.co.uk/2014/04/sheep-cupcakes-apple-and-cinnamon.html">Sheep Cupcakes</a> for my
friend’s hen weekend – I just haven’t gotten around to writing them up! </span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">These cupcakes were made for a visit to see my
sister, brother-in-law and 18-month-old nephew. I wanted to make something fun
and remembered having pinned monster cupcakes to my <a href="http://www.pinterest.com/lizsimmons733/cupcake-inspiration/">Cupcake Inspiration board</a> on
Pinterest.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">I experimented with different piping nozzles for the
buttercream – making spiky monsters with a small round nozzle, hairy monsters
using a grass effect nozzle, and wiggly wormy-like monsters with a medium round
nozzle. I chose purple and green buttercream to contrast, but you could make
any colour monsters!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">To decorate the cupcakes, I made circles out of white
fondant icing for the eyes and mouths out of </span><span style="font-family: Verdana, sans-serif;">black fondant icing. I have this <a href="http://www.amazon.co.uk/Cookie-Cutter-Assorted-Geometric-Shapes/dp/B0012DVYIQ/ref=sr_1_50?ie=UTF8&qid=1399824066&sr=8-50&keywords=shape+cutters+for+cakes">small cutter set</a>, which
has lots of basic shapes and is very useful! Making the teeth and sticking them
on was quite fiddly – as they are tiny pieces of fondant – but worth the
effort! The easiest way to make tiny triangles is to cut out stars using a star
cutter, and the cut the triangles off each star. The tongues were made from
fizzy belt sweets, cut with a pair of kitchen sweets and then inserted through the
mouths – again a bit fiddly! </span><span style="font-family: Verdana, sans-serif;">The hair/antennae
were simply made from strawberry pencil sweets, cut into short lengths. You could
experiment with various different sweets for different hair-types / antennae.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">If you wanted to make these cupcakes as a fun activity
with kids, you could use white chocolate buttons for the eyes, teeth / lip / fang
sweets for the mouths and various different types of sweets for the hair! <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">These cakes tasted fantastic, but the cake / icing didn’t
really go with the strong taste of the sweets on top! If I were to make monster
cupcakes again, I’d probably go for a simple vanilla cupcake, or a strawberry
cupcake to go with the sweets! <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Cinnamon cupcakes with apple puree and maple syrup buttercream </b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">(makes 12 cupcakes and 4-6 mini cupcakes)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iS0GGjY1_DM/U2-P1dXo_qI/AAAAAAAAA3o/FG1T9C8SPUI/s1600/Green+wiggly+monster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green monster cupcake sticking out his multi-coloured tongue! " border="0" src="http://2.bp.blogspot.com/-iS0GGjY1_DM/U2-P1dXo_qI/AAAAAAAAA3o/FG1T9C8SPUI/s1600/Green+wiggly+monster.jpg" height="213" title="Monster cupcakes, children's party, birthday party, boy's birthday cakes, birthday cupcakes, purple, green, cupcake decorating for kids, apple and cinnamon cupcakes, maple syrup buttercream, maple frosting, sweets, ingredients, method, recipe, Halloween cupcakes, piping nozzles, cupcake decorating, tips, piping buttercream " width="320" /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">110g butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">225g golden castor sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g self-raising flour, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">125g plain flour, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">120ml semi-skimmed milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp cinnamon</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 large / 3 small Bramley apples</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ - 1 tblsp soft brown sugar</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Buttercream:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">115g butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">500g icing sugar, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tblsp maple syrup</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tblsp milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">Food colouring</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">To decorate<o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Sweets (I used fizzy belt sweets and strawberry cables)</span></li>
<li><span style="font-family: Verdana, sans-serif;">White fondant icing</span></li>
<li><span style="font-family: Verdana, sans-serif;">Black fondant icing</span></li>
<li><span style="font-family: Verdana, sans-serif;">Black writing icing (optional)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Red food colour pen (optional)</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>For the eyes and mouths (this can all be done in advance):</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Roll out a small amount of white fondant icing.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use various circle cutters to cut out different sized
eyes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a star-shaped cutter to cut out several stars and then
use a knife to cut these stars into small triangles for teeth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut out small rectangles for additional teeth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Roll out a small amount of black fondant icing.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use an oval cutter to cut out mouths and shape as desired.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a paint brush dipped in a tiny amount of water to attach
the teeth to the mouths.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use scissors to cut tongue shapes from the belt sweets.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut small slits in the mouths and then push tongues
through these.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use black writing icing or a black food colour pen to add
pupils to the eyes.</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u>For the cakes:</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Peel and chop the Bramley apples.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the chopped apples in a saucepan with two
tablespoons of water and half a tablespoon of soft brown sugar.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook over a low heat until softened and mostly pureed ( a
few small lumps is fine).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Taste and add extra brown sugar as required.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place to one side to cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 160C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line a 12 hole muffin tin with cupcake cases.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a large mixing bowl, cream the butter and sugar until
light and fluffy (this will take at least 5 minutes with an electric hand /stand
mixer – don’t rush this stage).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the eggs, one at a time, mixing for a few minutes
after each addition. It should result in a lovely light mousse-like mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the two flours and the cinnamon in a separate
bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the milk and vanilla extract in a jug.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add one third of the flour mixture to the creamed mixture
and stir gently to combine.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour in one third of the milk mixture and stir gently.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Continue to add flours and then milk mixture alternately,
stirring gently after each addition, until all have been added.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon mixture into the cupcake cases, filling to about
2/3 full.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in the oven for about 30 minutes until lightly
golden brown. The cakes will spring back lightly when touched, if cooked.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from the oven and leave to cool in tin for about
10 minutes, before carefully placing on a wire rack to finish cooling.</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">While the cakes are in the oven, make up the buttercream:</span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">In a large mixing bowl, beat the butter, maple syrup and
half of the icing sugar until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the rest of the icing sugar and beat until smooth and
creamy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add milk (if needed to bring the buttercream to a piping
consistency) and beat again.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put buttercream into a piping bag with a nozzle adaptor.</span></li>
</ol>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Once cakes are cooked and cooled: </span></div>
<div class="MsoNoSpacing">
</div>
<ol><a href="http://1.bp.blogspot.com/-qFOs9POPUYQ/U2-P16vPHYI/AAAAAAAAA3s/jCm0PEpcL24/s1600/Purple+fork-tongued+monster.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Purple monster cupcake sticking out his multi-coloured tongue!" border="0" src="http://1.bp.blogspot.com/-qFOs9POPUYQ/U2-P16vPHYI/AAAAAAAAA3s/jCm0PEpcL24/s1600/Purple+fork-tongued+monster.jpg" height="212" title="Monster cupcakes, children's party, birthday party, boy's birthday cakes, birthday cupcakes, purple, green, cupcake decorating for kids, apple and cinnamon cupcakes, maple syrup buttercream, maple frosting, sweets, ingredients, method, recipe, Halloween cupcakes, piping nozzles, cupcake decorating, tips, piping buttercream " width="320" /></a>
<li><span style="font-family: Verdana, sans-serif;">Use a tea spoon to cut
a cone out from the centre of the cakes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut the top disk off each cone and retain.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fill the hole in each cake with a teaspoon of pureed
apple and then replace a cake disk onto each cake to seal the hole.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pipe the butter cream onto the cakes using various
nozzles.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add eyes, mouths and hair / antennae. </span><span style="font-family: Verdana, sans-serif;"> </span></li>
</ol>
<br />
<br />
<div class="MsoNoSpacing">
<br /></div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-osHNsyV3pf4%2FU2-P2coEKaI%2FAAAAAAAAA34%2FkKLm8Bee-2g%2Fs1600%2FThe%2BMonsters.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://2.bp.blogspot.com/-osHNsyV3pf4/U2-P2coEKaI/AAAAAAAAA34/kKLm8Bee-2g/s1600/The+Monsters.jpg" -->TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-84087372535219693032014-04-29T12:48:00.000-07:002014-04-29T12:48:10.415-07:00Sheep cupcakes (apple and cinnamon)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TttEwqFcIjg/U1V2L857OeI/AAAAAAAAA3Y/oiExr85zg30/s1600/Flock+of+sheep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><br /></span></a><a href="https://3.bp.blogspot.com/-TttEwqFcIjg/U1V2L857OeI/AAAAAAAAA3Y/oiExr85zg30/s1600/Flock+of+sheep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="12 Sheep cupcakes - cinnamon cupcakes filled with apple puree and topped with maple syrup buttercream and mini marshmallows" border="0" src="http://3.bp.blogspot.com/-TttEwqFcIjg/U1V2L857OeI/AAAAAAAAA3Y/oiExr85zg30/s1600/Flock+of+sheep.jpg" height="213" title="sheep cupcakes, flock of sheep, cake, afternoon tea, hen party, hen do cakes, Welsh theme, Wales, New Zealand, lamb, cinnamon, apple, maple syrup buttercream, marshmallows, Shaun the Sheep, Wallace and Gromit, " width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Bake number two for the Welsh hen do! Having done a quick
skim through <a href="http://www.pinterest.com/lizsimmons733/cupcake-inspiration/">Pinterest</a> for Welsh-themed cupcakes, I decided that marshmallow-topped
sheep cupcakes were definitely the way forward!</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Having chosen <a href="http://thecaketrail.blogspot.co.uk/2014/04/mini-lemon-and-blueberry-loaf-cakes.html">lemon and blueberry mini loaf cakes</a> as my
other bake, I decided to make apple and cinnamon flavoured cupcakes, using some apple puree
left in the freezer from last Autumn’s glut of Bramley apples. I made <a href="http://thecaketrail.blogspot.co.uk/2013/01/apple-and-cinnamon-owl-cupcakes.html">apple and cinnamon cupcakes</a> about a year ago, but the texture of the cakes didn’t turn
out quite right (although they tasted fab!). This time, I decided to make
cinnamon cupcakes and fill them with apple purée. The cinnamon cupcakes were an
adaptation of the Primrose Bakery vanilla cupcakes –simply with the addition of
two teaspoons of cinnamon. I added a teaspoon of vanilla extract as this helps
to soften the cinnamon and give a more rounded flavour. The apple puree was
added to the cooked cupcakes as a filling. I’ve recently discovered the joy of American
pancakes with maple syrup and, inspired by these, decided to make a maple syrup
buttercream to top these cupcakes. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">To create the sheep, I made the black sheep heads out of
fondant icing the night before making the cakes. This takes quite a while so it
is better done in advance. However, having made them all in advance – I managed
to lose one! I didn’t have the time or inclination to make another, but
fortunately, EHH came to the rescue with a fab suggestion – I rolled four small
thin sausages of black fondant and turned them into feet – creating an upside-down
sheep! Pushing the marshmallows into the
buttercream was easy but took longer than expected – so allow plenty of time! <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Once complete, I was fairly happy with these cupcakes –
they tasted great and looked pretty good! The bride-to-be loved them too! The
maple buttercream worked really well with the apple and cinnamon – definitely a
good combination! <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Cinnamon cupcakes with apple purée and maple syrup buttercream<o:p></o:p></b></span></div>
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<a href="http://4.bp.blogspot.com/-QvdgIVWxVKg/U1VyStLND0I/AAAAAAAAA3Q/_ySL3o49xjQ/s1600/sheep+cupcake+-+apple+%2526+cinnamon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a></div>
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<a href="https://4.bp.blogspot.com/-QvdgIVWxVKg/U1VyStLND0I/AAAAAAAAA3Q/_ySL3o49xjQ/s1600/sheep+cupcake+-+apple+%2526+cinnamon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="12 Sheep cupcakes - cinnamon cupcakes filled with apple puree and topped with maple syrup buttercream and mini marshmallows" border="0" src="http://4.bp.blogspot.com/-QvdgIVWxVKg/U1VyStLND0I/AAAAAAAAA3Q/_ySL3o49xjQ/s1600/sheep+cupcake+-+apple+%2526+cinnamon.jpg" height="213" title="sheep cupcakes, flock of sheep, cake, afternoon tea, hen party, hen do cakes, Welsh theme, Wales, New Zealand, lamb, cinnamon, apple, maple syrup buttercream, marshmallows, Shaun the Sheep, Wallace and Gromit, " width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<u style="font-family: Verdana, sans-serif;">Ingredients</u></div>
<span style="font-family: Verdana, sans-serif;"><ol>
<li>110g butter, at room temperature</li>
<li>225g golden castor sugar</li>
<li>2 large eggs</li>
<li>150g self-raising flour, sifted</li>
<li>125g plain flour, sifted</li>
<li>120ml semi-skimmed milk</li>
<li>2 tsp cinnamon</li>
<li>1 tsp vanilla extract</li>
<li>2 large / 3 small Bramley apples</li>
<li>½ - 1 tblsp soft brown sugar</li>
</ol>
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<span style="font-family: Verdana, sans-serif;">Buttercream:<o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">115g butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">500g icing sugar, sifted</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tblsp maple syrup</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tblsp milk</span><span style="font-family: Verdana, sans-serif;"> </span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;">To decorate<o:p></o:p></span></div>
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<ol>
<li><span style="font-family: Verdana, sans-serif;">Mini marshmallows</span></li>
<li><span style="font-family: Verdana, sans-serif;">Black fondant icing</span></li>
<li><span style="font-family: Verdana, sans-serif;">White fondant icing</span></li>
<li><span style="font-family: Verdana, sans-serif;">Black writing icing (optional)</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><u>To make the sheep heads:</u><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">(These can be made ahead of time and stored in a cool dry
place until they are needed).<o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Knead the black fondant until pliable.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Make 12 teardrop shaped lumps of icing (approximately the
size of the top segment of your index finger)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a small ball tool to make indents on either side of
the rounded end of each teardrop.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use the same tool to make indents for the eyes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Roll 24 small lumps of black fondant for the ears.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Roll 24 small balls of white fondant for the eyes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a paintbrush to dampen the indents with water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Push the eyes and ears into place.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use the writing icing (or tiny balls of black fondant –
but this will be very fiddly!) to add pupils to each eye. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a skewer to add two nostrils to each head.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Set aside to dry.</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><u>For the cakes:</u><o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Peel and chop the Bramley apples.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the chopped apples in a saucepan with two
tablespoons of water and half a tablespoon of soft brown sugar.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook over a low heat until softened and mostly pureed ( a
few small lumps is fine).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Taste and add extra brown sugar as required.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place to one side to cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 160C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line a 12 hole muffin tin with cupcake cases.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a large mixing bowl, cream the butter and sugar until
light and fluffy (this will take at least 5 minutes with an electric hand /stand
mixer – don’t rush this stage).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the eggs, one at a time, mixing for a few minutes
after each addition. It should result in a lovely light mousse-like mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the two flours and the cinnamon in a separate
bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the milk and vanilla extract in a jug.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add one third of the flour mixture to the creamed mixture
and stir gently to combine.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour in one third of the milk mixture and stir gently.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Continue to add flours and then milk mixture alternately,
stirring gently after each addition, until all have been added.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon mixture into the cupcake cases, filling to about
2/3 full.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in the oven for about 30 minutes until lightly
golden brown. The cakes will spring back lightly when touched, if cooked.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from the oven and leave to cool in tin for about
10 minutes, before carefully placing on a wire rack to finish cooling.</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;">While the cakes are in the oven, make up the buttercream:</span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">In a large mixing bowl, beat the butter, maple syrup and
half of the icing sugar until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the rest of the icing sugar and beat until smooth and
creamy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add milk (if needed to bring the buttercream to a piping
consistency) and beat again.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put buttercream into a piping bag with a large round nozzle.</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;">Once cakes are cooked and cooled:</span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Use a tea spoon to cut
a cone out from the centre of the cakes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut the top disk off each cone and retain.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fill the hole in each cake with a teaspoon of pureed
apple and then replace a cake disk onto each cake to seal the hole.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pipe the butter cream into a small flat swirl on each
cupcake.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Push the mini marshmallows into the buttercream, leaving
space for the heads.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Push the heads into place. </span></li>
</ol>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-QvdgIVWxVKg%2FU1VyStLND0I%2FAAAAAAAAA3Q%2F_ySL3o49xjQ%2Fs1600%2Fsheep%2Bcupcake%2B-%2Bapple%2B%252526%2Bcinnamon.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://4.bp.blogspot.com/-QvdgIVWxVKg/U1VyStLND0I/AAAAAAAAA3Q/_ySL3o49xjQ/s1600/sheep+cupcake+-+apple+%2526+cinnamon.jpg" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-TttEwqFcIjg%2FU1V2L857OeI%2FAAAAAAAAA3Y%2FoiExr85zg30%2Fs1600%2FFlock%2Bof%2Bsheep.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://3.bp.blogspot.com/-TttEwqFcIjg/U1V2L857OeI/AAAAAAAAA3Y/oiExr85zg30/s1600/Flock+of+sheep.jpg" -->TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-8381883584191339032014-04-21T10:56:00.002-07:002014-05-11T08:18:09.694-07:00Mini lemon and blueberry loaf cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LVEOEm-ukKU/U1VatTtvrWI/AAAAAAAAA28/jNTU1XF6zaE/s1600/Lemon+and+blueberry+mini+loaf+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini lemon and blueberry loaf cake" border="0" src="http://3.bp.blogspot.com/-LVEOEm-ukKU/U1VatTtvrWI/AAAAAAAAA28/jNTU1XF6zaE/s1600/Lemon+and+blueberry+mini+loaf+cake.jpg" height="213" title="mini lemon and blueberry loaf cake, mini loaf cake, Lakeland mini rectangular loaf tin, blueberries, lemon cake, lemon drizzle icing, afternoon tea, vintage, hen party, hen weekend, " width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">What do you make for an afternoon tea in a Medieval manor
house? As part of an action-packed hen weekend in Wales (which also included
The Crystal Maze, a Medieval Banquet, crazy golf and a 1930s Paris-themed evening),
Saturday afternoon was dedicated to a moment of calm in the form of a vintage
afternoon tea, complete with tea dresses and scrumptious delicacies prepared by
the hens. Victoria sponge, Welsh cakes,
scones, banana cupcakes, chocolate brownies, blondies and macaroons were all on
the menu already so I needed to come up with something different for my
contribution. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">I’d already decided that <a href="http://thecaketrail.blogspot.co.uk/2014/04/sheep-cupcakes-apple-and-cinnamon.html">sheep cupcakes</a> were a definite
(surely an essential for a hen do in Wales, with a very Welsh hen?!): these
were going to take quite a bit of effort and so, for my second contribution, I
decided to make some mini lemon and blueberry loaf cakes: they’re delicious, quick
and easy to make and you can’t have an afternoon tea without lemon cake! <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe is almost identical to the <a href="http://thecaketrail.blogspot.co.uk/2014/02/mini-lemon-loaf-cakes.html">mini lemon loaf cakes</a> from the Lakeland website that I made in February, except this time, I
used the juice of two lemons rather than also adding milk. This upped the intensity
of the lemon in the cakes and had no impact on the texture of the cake. Blueberries
are one of my favourite fruit and they go beautifully in these lemon cakes –
think that I’ll have to make these for my mum! <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">As with the mini lemon loaf cakes, this recipe uses
medium eggs – which I never buy! If, like me, you only have large eggs, just
break the eggs into a bowl, whisk and weigh out 160g of the whisked egg to add
to the cake mix, discarding any left over. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><b>Mini lemon and blueberry loaf cakes</b><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">200g unsalted butter, softened, plus extra to grease</span></li>
<li><span style="font-family: Verdana, sans-serif;">175g golden caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 unwaxed lemons</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 medium eggs, beaten</span></li>
<li><span style="font-family: Verdana, sans-serif;">200g plain flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 level tsps baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pinch of salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">50g ground almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g blueberries</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g icing sugar, sifted</span><span style="font-family: Verdana, sans-serif;"> </span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u><o:p></o:p></span></div>
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</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Preheat the oven to 180°C/350°F.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Lightly grease the <a href="http://www.lakeland.co.uk/18177/My-Kitchen-Mini-Rectangular-Loaf-Tin">mini loaf tin</a> (ideally, spray with
cake release spray).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cream together the butter and caster sugar until pale,
light and fluffy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Grate the zest from two of the lemons and add to the
mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Gradually add the beaten eggs, mixing well between each
addition.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sift together the flour, baking powder and salt.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fold these dry ingredients into the cake mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fold in the ground almonds.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the juice from two lemons and mix until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix in the blueberries.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Divide the mixture between the tin holes and level with a teaspoon.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake on the middle shelf of the oven for 25-30 minutes or
until golden brown and springy, turning the tin after about 18 minutes to
ensure that the cakes bake evenly. </span><span style="font-family: Verdana, sans-serif;"> </span></li>
<li><span style="font-family: Verdana, sans-serif;">Leave the cakes to cool in the tin for 10 minutes then
ease out onto a wire rack and leave until completely cool.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Meanwhile, zest and squeeze the juice from the remaining
lemon.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix the lemon juice into the icing sugar a little at a
time, until the icing is smooth and runny and will coat the back of a spoon (it
will need to be thicker – about the consistency of toothpaste – if you want to
pipe the icing).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Drizzle the icing over the cakes and sprinkle with the remaining
zest.</span></li>
</ol>
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<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com1tag:blogger.com,1999:blog-2695780191313337656.post-489775649491562462014-03-16T14:23:00.003-07:002014-03-16T14:23:24.661-07:00Rainbow cupcakes<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Z98Vd3mgagQ/UyYUdzyZVNI/AAAAAAAAA2c/ZqGXrrYO-7s/s1600/IMG_2811-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon and passion fruit cupcakes topped with a piped blue butter cream rose swirl, piped clouds and a rainbow belt sweet" border="0" src="http://1.bp.blogspot.com/-Z98Vd3mgagQ/UyYUdzyZVNI/AAAAAAAAA2c/ZqGXrrYO-7s/s1600/IMG_2811-1.jpg" height="213" title="Rainbow cupcakes, rainy day theme, rose swirl, piping roses, Wilton 2D piping nozzle, Birthday cakes, cupcakes, lemon cupcakes, lemon and passion fruit cupcakes, passion fruit curd, sunshine after the rain" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Birthday time again – and my turn to make cakes for the
Friday cake meeting at work. I decided to use up one of the small Christmas
cakes that I had left over from Christmas (still well preserved in a mixture of
sloe gin / cherry brandy / plum liqueur!) and make a couple of complementary
cakes. As there is a coeliac amongst my colleagues, I made the very delicious
gluten-free </span><a href="http://thecaketrail.blogspot.co.uk/2013/10/carrot-pistachio-and-coconut-cake.html" style="font-family: Verdana, sans-serif;">carrot, coconut and pistachio cake</a><span style="font-family: Verdana, sans-serif;"> that I last made in October
again.</span></div>
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<span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes are generally seen as one of my specialities and
I hadn’t made any for a while, so I decided that I would make some <a href="http://thecaketrail.blogspot.co.uk/2012/11/bonfire-night-cupcakes.html">lemon cupcakes</a>, filled with passion fruit curd (as I had some in the fridge!) and
topped with lemon buttercream.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;">Given the never-ending rain that we have all had
recently, I was inspired by some rainbow-themed cupcakes that I had seen on
<a href="http://www.pinterest.com/lizsimmons733/cupcake-inspiration/">Pinterest</a>. When it came to decorating the cakes, I tried just smoothing the
buttercream on with a pallet knife but my pallet knife skills are not the best
and it looked a bit scruffy to me. I decided to go with my ever-reliable Wilton 2D nozzle and pipe roses. The clouds
were piped with a small round nozzle. The rainbows themselves were fizzy multi-coloured
belt sweets – cut in half and then stuck down into the clouds. <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-pERiC0o1bH8/UyYUd7WM1dI/AAAAAAAAA2g/BqKsP8mX7WY/s1600/IMG_2806-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Lemon and passion fruit cupcakes topped with a piped blue butter cream rose swirl, piped clouds and a rainbow belt sweet" border="0" src="http://1.bp.blogspot.com/-pERiC0o1bH8/UyYUd7WM1dI/AAAAAAAAA2g/BqKsP8mX7WY/s1600/IMG_2806-1.jpg" height="213" title="Rainbow cupcakes, rainy day theme, rose swirl, piping roses, Wilton 2D piping nozzle, Birthday cakes, cupcakes, lemon cupcakes, lemon and passion fruit cupcakes, passion fruit curd, sunshine after the rain" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">These cupcakes always taste fantastic – I just love the
tangy passion fruit curd combined with the zingy lemon cake and buttercream.
When they were first complete, I wasn’t that happy with the finished look but
the next morning, I did feel a bit more confident about them – and everyone at
work loved them! If I were to do them
again (maybe with a bit more time), I’d love to add little pots of gold to
these! </span><br />
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<o:p></o:p></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-1931706892410748592014-02-27T15:12:00.000-08:002014-02-27T15:18:35.431-08:00Mini orange, cinnamon and sultana loaf cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6kng-w3JsFQ/Uw_DvXsg8kI/AAAAAAAAA1s/-5ki9sJyBII/s1600/Tea+and+Orange+and+Sultana+Mini+Loaf+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cup of tea and a mini orange, cinnamon and sultana loaf cake" border="0" src="http://3.bp.blogspot.com/-6kng-w3JsFQ/Uw_DvXsg8kI/AAAAAAAAA1s/-5ki9sJyBII/s1600/Tea+and+Orange+and+Sultana+Mini+Loaf+Cake.jpg" height="213" title="Lakeland mini loaf tin, cup of tea, cake, orange cinnamon and sultana loaf cake, mini cakes, mini loaf cake, orange drizzle icing, orange zest, soaking sultanas, mini loaf paper cases, afternoon tea, tea and cake" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">After a successful batch of <a href="http://thecaketrail.blogspot.co.uk/2014/02/mini-lemon-loaf-cakes.html">mini lemon loaf cakes</a>, I
decided to try out a more adventurous recipe with my <a href="http://www.lakeland.co.uk/18177/My-Kitchen-Mini-Rectangular-Loaf-Tin">Lakeland mini loaf tin</a>. After
a search on <a href="http://www.pinterest.com/lizsimmons733/mini-cakes/">Pinterest</a>, I found <a href="http://laythetable.com/cakes/cupcakes/mini-loaf-orange-and-cinnamon-cake-with-sultanas/">this recipe by Laythetable</a> – this recipe was for
6 mini loaves, using mini loaf paper cases. To use the 12 hole mini loaf tin, I
doubled the ingredient quantities. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">The original recipe suggested soaking the sultanas in
Amaretto, which would be delicious! However, I didn’t have any Amaretto – after
a rummage in our alcohol cupboard (which mostly contains gin!), the best thing I could find to use as an alternative
was Pimms! I also think Cointreau would
be a great substitute if you have some! If you want to avoid alcohol entirely, you could simply use orange juice. As I did not plan my bake in advance, I only
managed to soak my sultanas for about 45 minutes – this was ok and they did
plump up a little, but the longer that you can soak them, the better! <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">The method for making the cake is fairly standard – it’s
really important to beat the butter and the sugar thoroughly – at least 5 minutes
in a stand mixer. When adding the beaten eggs, it should be done little by little
to avoid the mixture splitting, however, if it does split, just add a little of
the flour – this should bind the mixture back together. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">Greasing the mini loaf tin well is really important. I really
recommend a decent spray with <a href="http://www.oetker.co.uk/oetker_uk/our_product_range/home_baking_range/baking_ingredients/ingredients/cake_release_spray.html">Dr Oetker cake release spray</a> and then rub the
grease around with your fingers to ensure that every spot is covered. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">The original recipe suggested finishing the cakes with a
glaze followed by a drizzle, but I decided to go for a piped drizzle topped
with a sprinkling of orange zest. I have
provided the methods for both so that you can choose! <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">These cakes were really good – very moist and full of
flavour! EHH took them into work and they were very well received – even by one
colleague who claimed not to like orange cake! <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Mini orange, cinnamon and sultana loaf cakes</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana, sans-serif;"><u><br /></u></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-oysBQve51IA/Uw_DvF3_GNI/AAAAAAAAA1w/eFaYFxcKcyg/s1600/Orange+and+Sultana+Mini+Loaf+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Mini orange cinnamon and sultana loaf cake" border="0" src="http://1.bp.blogspot.com/-oysBQve51IA/Uw_DvF3_GNI/AAAAAAAAA1w/eFaYFxcKcyg/s1600/Orange+and+Sultana+Mini+Loaf+Cake.jpg" height="213" title="Lakeland mini loaf tin, cake, orange cinnamon and sultana loaf cake, mini cakes, mini loaf cake, orange drizzle icing, orange zest, soaking sultanas, mini loaf paper cases, afternoon tea, " width="320" /></a></div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">75g sultanas</span></li>
<li><span style="font-family: Verdana, sans-serif;">Amaretto / Cointreau / Pimms / orange juice</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 oranges</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp cinnamon</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">170g self raising flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">60g ground almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">230g unsalted butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">230g granulated sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">100g icing sugar</span></li>
</ol>
<br />
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<span style="font-family: Verdana, sans-serif;"><u>Method</u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Place the sultanas in a small bowl or cup and cover with
the alcohol / orange juice. </span><span style="font-family: Verdana, sans-serif;">Leave to soak for as long as possible – ideally overnight
or longer.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Strain sultanas through a sieve and reserve the liquid.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Preheat the oven to 180C.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Lightly grease the mini loaf tin (ideally spray liberally
with cake release spray) or place 12 mini loaf cases on a baking tray</span></li>
<li><span style="font-family: Verdana, sans-serif;">Zest one and a half of the oranges (save the remaining
zest and the juice of the oranges for use in the icing).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sift the flour, ground almonds, cinnamon and baking
powder together.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Using a hand/stand mixer, cream the butter and sugar
until pale, smooth and creamy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Break the eggs into a bowl and whisk with a fork to
combine yolks and whites. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Bit by bit, add the eggs into the creamed butter and sugar, beating thoroughly between
each addition.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add in the sultanas and orange peel.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add half of the flour mix and mix gently, then repeat
with the remaining flour mix.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon the mixture into the tin / cases evenly.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a teaspoon to smooth the tops.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place in the oven for around 18 - 25 minutes. Turn the
tray after about 14 minutes if your oven bakes unevenly. Towards the end of the
bake, you may wish to cover with brown paper to present the tops browning
before the middle is cooked.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from the oven and allow to cool for 10 minutes
before removing the cakes from the tin.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the cakes on a wire rack to finish cooling.</span></li>
</ol>
<br />
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<span style="font-family: Verdana, sans-serif;"><u>To glaze (while the cakes are still warm):<o:p></o:p></u></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Juice one orange and mix this with a tablespoon of the
soaking liqueur.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the icing sugar in a bowl and add the liquid a bit
at a time until it resembles runny honey.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Use a skewer to make a few piercings in each cake, then
spoon the glaze over each (around 2 tablespoons per cake).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Top each glazed cake with a sprinkle of orange zest.</span></li>
</ol>
<br />
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<span style="font-family: Verdana, sans-serif;"><u>To ice with a drizzle (once the cakes are cool):</u></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Place the icing sugar in a bowl and add a spoonful of the
soaking liqueur, followed by enough orange juice to create a smooth piping
icing – it should be just a little runnier than toothpaste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Spoon the icing into a piping bag with a small round
nozzle and drizzle across the cakes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Top each iced cake with a sprinkle of orange zest.</span></li>
</ol>
<br />
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<o:p></o:p></div>
<br />
<div class="MsoNoSpacing">
<br /></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com1tag:blogger.com,1999:blog-2695780191313337656.post-51941774260701574922014-02-24T14:08:00.000-08:002014-02-24T14:08:38.544-08:00Mini lemon loaf cakes <!--[if gte mso 9]><xml>
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<![endif]--><span style="font-family: Verdana,sans-serif;"></span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I can’t believe it is nearly the end of February already! January whizzed
by and I actually didn’t bake all month! February has been more productive but it has taken me until now to get around to writing things up! At the start of February, I decided it was about time to try
out one of my Christmas presents – the <a href="http://www.lakeland.co.uk/18177/My-Kitchen-Mini-Rectangular-Loaf-Tin">Lakeland mini loaf baking tin</a>. I’m a bit
obsessed with little things generally and love my <a href="http://www.lakeland.co.uk/15170/My-Kitchen-12-Cup-Mini-Sandwich-Tin">mini sandwich cake tin</a> (but
actually don’t use it nearly enough!), so this baking tin was near the top of
my wish list this year! After a scour of <a href="http://www.pinterest.com/lizsimmons733/mini-cakes/">Pinterest</a> and the internet generally,
I realised that there aren’t many recipes out there for mini loaf cakes. I was
going to go with a general loaf cake recipe and adapt the baking times, but I
found that Lakeland had a <a href="http://www.lakeland.co.uk/info/mini-loaves">few recipes specifically for this tin</a>, so
decided to give the lemon loaf cake recipe a go! </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">The recipe is fairly easy to follow and quick to make.
The only slightly frustrating thing is that it uses medium, rather than large,
eggs. I only ever have large eggs and so had to lightly whisk three large eggs,
weigh the mix and then spoon out the right amount (medium eggs are defined as
those that weigh (still in their shells) between 53g and 63g and large are
those that weigh between 63g and 73g; egg shells tend to weigh about 6-8g, so I
aim for about 160g of whisked egg for this recipe). </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">If you don’t have ground almonds, you can replace with
the same amount of flour, but be aware that the cakes will probably rise more.
If you do this, I would suggest not using all of the mix in the cake tin. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">When it comes to greasing the mini loaf tin, I find the
easiest way by far is to spray it liberally with <a href="http://www.oetker.co.uk/oetker_uk/our_product_range/home_baking_range/baking_ingredients/ingredients/cake_release_spray.html">cake release spray</a> and then just
use your fingers to ensure that all sides are coated. This means that the cakes
come out smoothly and perfectly!</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">The mini lemon loaf cakes are very cute! I topped mine
with a piped zig-zag drizzle of the lemon icing but you could simply spoon the
icing on, or water the icing down a little more and use it as a glaze rather
than an icing. The cakes were moist and zesty and kept really well (in a cake
tin) for about 5 days. They would be fab for an afternoon tea party, with lots of other mini cakes and treats! Definitely a recipe that I’ll be using again! </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<b><span style="font-family: Verdana,sans-serif;">Mini lemon loaf cakes</span></b></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<u><span style="font-family: Verdana,sans-serif;">Ingredients</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">200g unsalted butter, softened, plus extra to grease</span></li>
<li><span style="font-family: Verdana,sans-serif;">175g golden caster sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 unwaxed lemons</span></li>
<li><span style="font-family: Verdana,sans-serif;">3 medium eggs, beaten</span></li>
<li><span style="font-family: Verdana,sans-serif;">200g plain flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 level tsps baking powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pinch of salt</span></li>
<li><span style="font-family: Verdana,sans-serif;">50g ground almonds</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tbsp milk</span></li>
<li><span style="font-family: Verdana,sans-serif;">150g icing sugar, sifted</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;"></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<u><span style="font-family: Verdana,sans-serif;">Method</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Preheat the oven to 180°C/350°F. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Lightly grease the loaf tin (ideally, spray with cake
release spray).</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cream together the butter and caster sugar until pale,
light and fluffy.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Grate the zest from the lemons, reserve 2 tsp zest to
decorate, and add the rest to the mixture. Gradually add the beaten eggs,
mixing well between each addition.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sift together the flour, baking powder and salt. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Fold these dry ingredients into the cake mixture.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Fold in the ground almonds.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the milk and the juice from one lemon and mix until
smooth.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Divide the mixture between the Mini Rectangular Loaf Tin
and level with a teaspoon.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake on the middle shelf of the oven for 25-30 minutes or
until golden brown and springy, turning the tin after about 18 minutes to
ensure that the cakes bake evenly. <span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="font-family: Verdana,sans-serif;">Leave the cakes to cool in the tin for 10 minutes then
ease out onto a wire rack and leave until completely cool.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Meanwhile, squeeze the juice from the remaining lemon. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Mix the lemon juice into the icing sugar a little at a
time, until the icing is smooth and runny and will coat the back of a spoon (it
will need to be thicker – about the consistency of toothpaste – if you want to
pipe the icing). </span></li>
<li><span style="font-family: Verdana,sans-serif;">Drizzle the icing sugar over the cakes and sprinkle with
the reserved zest.</span></li>
</ol>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-37838514771210914842013-11-25T13:09:00.001-08:002014-02-27T15:28:08.779-08:00Orange & Cinnamon Shortbread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XE0XkPIwe4Q/UpO6Ua4DGGI/AAAAAAAAA1I/Qj3w6BIBPoU/s1600/Teapot+biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Orange and cinnamon shortbread in teapot shapes" border="0" src="http://2.bp.blogspot.com/-XE0XkPIwe4Q/UpO6Ua4DGGI/AAAAAAAAA1I/Qj3w6BIBPoU/s320/Teapot+biscuits.jpg" height="220" title="Orange and cinnamon shortbread, orange zest, cinnamon, shortbread, biscuits, cookies, teapot biscuits, teapot cookies, cup of tea and a biscuit, Christmas hampers, Christmas baking, gifts, Christmas flavours, festive treats, presents, homemade, " width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;"></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Last week was my turn on the rota for cake at work. We
have a big team briefing every Friday known affectionately as the “Friday cake
meeting” – there’s a rota with each week assigned to a member of the team! It’s
taken very seriously! Unfortunately, I have set a rather strong precedent and
so I had people telling me all week that they were excited about what I was going
to produce on Friday – talk about pressure! </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">The trouble with the Friday cake meeting is that it is on
a Friday! This means that you have to bake on a week night after work and as it
had been a long week, I wasn’t up for making anything fancy! To complicate
things further, we have one person who is gluten-intolerant and one person who
is allergic to nuts and eggs! They always insist that they don’t want people to
go to extra effort for them but I wanted to ensure that I catered for them
both. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I decided to go with the <a href="http://thecaketrail.blogspot.co.uk/2013/11/lemon-polenta-cake-gluten-free.html">gluten-free lemon polenta cake</a> that
I made earlier in the week (which was a bit of a disaster as I miscalculated
and used too few eggs – having drowned the resulting cake in lots of lemon
syrup, it was edible but nowhere near perfect – fail!) and two new recipes:
toffee apple crumble cake and these orange and cinnamon shortbread biscuits. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I’d seen this </span><span style="font-family: Verdana,sans-serif;"><a href="http://cookiescakesandbakes.wordpress.com/2013/11/18/orange-cinnamon-shortbread/">Cookie’s cakes and Bakes</a> </span><span style="font-family: Verdana,sans-serif;">recipe on Pinterest a little while ago and had pinned it onto my <a href="http://www.pinterest.com/lizsimmons733/christmas-baking/">Christmas Baking board</a>. It seemed
a nice simple recipe that would work well as little baked Christmas presents,
or as part as a Christmas hamper. It’s also conveniently egg-free and so this
seemed like a great opportunity to try it out. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">It’s a great simple and speedy recipe and would be great
for making with kids. I used my favourite teapot cookie cutter and simply
dusted the cooked biscuits with icing sugar, but you could drizzle with
chocolate, or an orange blossom flavoured water icing. You could also vary the
flavouring – adding lemon zest, or vanilla essence, or other spices. Or you
could add chopped chocolate, or dried fruit, or anything else you fancy! <span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">The resulting biscuits are short and crispy. They will
lose their crisp crunch after a day but they will last fine for at least a
week. I actually prefer them once they are a day old and are a bit softer, but
that’s probably a matter of taste! </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<b><span style="font-family: Verdana,sans-serif;">Orange & Cinnamon Shortbread</span></b></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<u><span style="font-family: Verdana,sans-serif;">Ingredients</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">200g soft butter</span></li>
<li><span style="font-family: Verdana,sans-serif;">100g icing sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">100g cornflour</span></li>
<li><span style="font-family: Verdana,sans-serif;">250g Plain flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">Zest of one orange</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp cinnamon</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
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<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<u><span style="font-family: Verdana,sans-serif;">Method</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Pre-heat the oven to 180C.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Line 2 baking trays with baking parchment.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Beat the butter until very light and creamy.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the orange zest and beat. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Slowly add the icing sugar, cornflour, plain flour and
cinnamon, stirring gently until combined. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Use your hands to bring the mixture together to make a
dough. Try not to handle the dough too much – it will affect the texture of the
shortbread. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Roll the dough out between two sheets of baking parchment
until 10mm thick. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Use cookie cutters to cut out desired shapes. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Re-roll any off-cuts and cut out more shapes. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Place on baking trays and bake for 12-15 minutes or until
pale golden around the edges.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Remove from oven and allow to cool for 5 minutes on the
baking tray. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Tip onto a wire rack to cool completely. </span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-8165518729000040822013-11-24T14:37:00.003-08:002013-11-24T14:37:33.291-08:00Chocolate orange cookies<!--[if gte mso 9]><xml>
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<a href="http://4.bp.blogspot.com/-kWrEUBr2wak/UpJ-97TwqOI/AAAAAAAAA04/AS0MdfFVLQo/s1600/Chocolate+orange+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chewy chocolate orange cookies" border="0" height="213" src="http://4.bp.blogspot.com/-kWrEUBr2wak/UpJ-97TwqOI/AAAAAAAAA04/AS0MdfFVLQo/s320/Chocolate+orange+cookies.jpg" title="Chocolate orange cookies, chewy cookies, American-style cookies, Millie's Cookies, orange zest, double chocolate cookies, Birthday present, Christmas baking, Christmas gift, Christmas hamper, recipe, ingredients" width="320" /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Having had the girls over for a girly evening (complete
with <a href="http://thecaketrail.blogspot.co.uk/2013/05/chocolate-and-raspberry-brownies.html">chocolate and raspberry brownies</a>, <a href="http://thecaketrail.blogspot.co.uk/2013/11/lemon-polenta-cake-gluten-free.html">lemon polenta cake</a>, gossip and Coyote
Ugly!), they left at about 11.00 on Sunday morning and I realised that I was
out for a late lunch for a friend’s birthday, so I should whip up something
quick and tasty as a small gift. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I didn’t have the time or energy to make anything too
extravagant, so when I found orange-flavoured dark chocolate in the cupboard, I
decided that I could make some quick and delicious chocolate orange cookies.
These cookies are usually made with 450g of dark chocolate, so it was easy to
replace with the orange-flavoured dark chocolate. I only had 300g of this, so I
added 100g milk chocolate and 50g of chopped up orange matchmakers! <span style="mso-spacerun: yes;"> </span>You could probably also make with all orange-flavoured
milk chocolate (but they may be a little too sweet), or all dark chocolate, but
I think the mix worked particularly well. I also replaced the vanilla extract
in the original recipe with the zest of an orange. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I’ve added a rest stage for the cookie mixture into my
method below. I didn’t do this when I made these cookies and, as you can see
from the picture, they spread out too much and so were a bit thin (but still
delicious!). I didn’t fit all of the mixture onto my baking trays, so had to do
a second batch (of 3) once the first were cooked. This batch stayed much thicker
and so I have added the rest stage in! <span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Overall, I’m not generally a big chocolate fan, but these
are absolutely delicious! Rich, chewy, chocolatey, with a nice fresh orangey
zing! They’d make fantastic Christmas presents. EHH loved these and so I’ll
definitely be making these again. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<b><span style="font-family: Verdana,sans-serif;">
</span></b><div class="MsoNoSpacing">
<b><span style="font-family: Verdana,sans-serif;">Chocolate orange cookies </span></b></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">(makes 12-14 large cookies)</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<u><span style="font-family: Verdana,sans-serif;">Ingredients</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">50g butter</span></li>
<li><span style="font-family: Verdana,sans-serif;">350g orange flavoured dark chocolate, roughly chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">100g milk chocolate, roughly chopped</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">170g soft light brown sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="mso-spacerun: yes;"> </span>Zest of one orange</span></li>
<li><span style="font-family: Verdana,sans-serif;">85g plain flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">½ tsp baking powder</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<u><span style="font-family: Verdana,sans-serif;">Recipe</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Line 2 baking trays with baking parchment.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Put the butter, the milk chocolate and half of the
orange-flavoured dark chocolate in a heat-proof bowl. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Place the bowl over a saucepan of simmering water and
stir gently until the chocolate and butter are melted and combined. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Beat the eggs, sugar and orange zest in a bowl until
frothy.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour in the chocolate mixture, beating on a slow speed
until combined. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Sift the flour and baking powder into a separate bowl. </span></li>
<li><span style="font-family: Verdana,sans-serif;">In three additions, stir the chocolate mixture into the flour.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Stir in the remaining chocolate.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Leave for 20-30 minutes to allow the mixture to firm up a
bit. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Pre-heat the oven to 170C.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dollop the cookie mixture onto the two prepared baking
trays, allowing plenty of room between each, as the cookies will spread. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake for 10 – 15 minutes, until the top of the cookies start
to crack, the sides of the cookies are firm but the centre still fairly squidgy.
</span></li>
<li><span style="font-family: Verdana,sans-serif;">Remove from the oven and allow to cool on the tray for 10
minutes. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Turn out onto a wire rack to cool completely. </span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-36741861493549406572013-11-24T13:26:00.001-08:002013-11-24T13:26:41.929-08:00Lemon polenta cake (gluten-free)<!--[if gte mso 9]><xml>
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<a href="http://4.bp.blogspot.com/-8lpEfY12u1s/UpJuFgqnaFI/AAAAAAAAA0o/I-4cFk4SjyQ/s1600/Lemon+polenta+cake+-+gluten+free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten free lemon polenta cake" border="0" height="213" src="http://4.bp.blogspot.com/-8lpEfY12u1s/UpJuFgqnaFI/AAAAAAAAA0o/I-4cFk4SjyQ/s320/Lemon+polenta+cake+-+gluten+free.jpg" title="gluten free, coeliac friendly, lemon cake, lemon polenta cake. gluten intolerant, zingy, juicy, ground almonds, polenta, afternoon tea, recipe, ingredients, Good Food magazine" width="320" /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Last weekend, EHH was off on a boys’ weekend and I had a
couple of my friends over for a girly night. EHH was disappearing off during
the day on Friday, so I whipped up a quick batch of <a href="http://thecaketrail.blogspot.co.uk/2013/05/chocolate-and-raspberry-brownies.html">chocolate and raspberry brownies</a> on the Thursday night for him to take with him.</span></div>
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<span style="font-family: Verdana,sans-serif;">With EHH gone, I had Saturday to myself to potter in the
kitchen and so I decided to have a go at a new recipe that I had spotted in BBC
Good Food magazine – a gluten-free lemon polenta cake. I had a few brownies
left for dessert for the girls but thought that this would be a good
alternative. This week was also my week for Friday cakes at work, so I figured it would
be a good opportunity to practise a gluten-free cake to take in with me later
in the week. </span></div>
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<span style="font-family: Verdana,sans-serif;">I was a bit wary about tackling this recipe: it required
a 25cm tin and I don’t have one, so I had to adapt it to fit in a 20cm tin. As
the original recipe required 300g butter, 300g sugar, 300g ground almonds and
150g polenta, it seemed fairly easy to do two-thirds of the recipe and hope
that it worked out ok for the tin! The recipe asked for 5 eggs, so I decided to
go with 3 eggs and 1 yolk. <span style="mso-spacerun: yes;"> </span>I decided to
up the lemon zing and added the zest of 3 lemons rather than 2. As usual, I
wrapped the cake tin in my magi-cake cake strips before baking and these really
helped it to rise and bake evenly. </span></div>
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<span style="font-family: Verdana,sans-serif;">It’s actually a really easy cake to make and, fortunately,
fitted perfectly in the 20cm deep tin. The cake is light and zingy, with rich
almond sweetness and texture from the polenta. The texture isn’t that of a
normal sponge, but it certainly doesn’t feel like a “gluten-free” poor relative
cake. Once soaked in syrup and dusted in icing sugar, it looks elegant and
delicious, and would be a great addition to a refined afternoon tea. Definitely
a cake that I’ll be making again! <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
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<b><span style="font-family: Verdana,sans-serif;">Lemon polenta cake</span></b></div>
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<u><span style="font-family: Verdana,sans-serif;"><br /></span></u></div>
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<u><span style="font-family: Verdana,sans-serif;">Ingredients</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">200g butter, at room temperature</span></li>
<li><span style="font-family: Verdana,sans-serif;">200g golden caster sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">200g ground almonds</span></li>
<li><span style="font-family: Verdana,sans-serif;">Finely grated zest of 2-3 lemons</span></li>
<li><span style="font-family: Verdana,sans-serif;">3 large eggs and 1 egg yolk</span></li>
<li><span style="font-family: Verdana,sans-serif;">Icing sugar (to dust)</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;"> </span><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">
</span><br />
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<u><span style="font-family: Verdana,sans-serif;">For the lemon syrup</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Juice of 1 lemon</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tbsp icing sugar</span></li>
</ol>
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</span><br />
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<span style="font-family: Verdana,sans-serif;"></span></div>
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<u><span style="font-family: Verdana,sans-serif;">Method</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Pre-heat the oven to 180C.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Grease and line a 20cm deep cake tin. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Beat the butter and sugar in a stand mixer until light
and fluffy (at least 5 minutes). </span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the ground almonds, polenta and lemon zest.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Beat until combined. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the eggs, one at a time, beating well until smooth
(it will still be a fairly thick mixture).</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spoon the mixture into the tin and spread evenly. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake for 45-50 minutes until golden and springy. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Remove from the oven and place the tin on a wire rack to
cool for 10 minutes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">While it is cooling, place the lemon juice and icing
sugar in a bowl and microwave for 45 seconds, until boiling and syrupy. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Turn the cake out onto a wire rack and prick with a
skewer.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spoon the syrup over the cake. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Leave cake to cool.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dust with icing sugar before serving. <span style="mso-spacerun: yes;"> </span></span></li>
</ol>
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TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com1tag:blogger.com,1999:blog-2695780191313337656.post-61672857026322635172013-11-11T14:09:00.000-08:002013-11-11T14:09:19.932-08:00Bramley apple and custard cake<!--[if gte mso 9]><xml>
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<a href="http://2.bp.blogspot.com/-xyBJGg3wBnE/UoFRr8Mta8I/AAAAAAAAA0M/BV84Bqg1PeU/s1600/Apple+custard+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple and custard cake on a cake stand" border="0" height="230" src="http://2.bp.blogspot.com/-xyBJGg3wBnE/UoFRr8Mta8I/AAAAAAAAA0M/BV84Bqg1PeU/s320/Apple+custard+cake.jpg" title="Apple and custard cake, Bramley apples, cake, autumn, cooking apples, recipe, custard, custard powder, ingredients, delicious, afternoon tea, " width="320" /></a></div>
</div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">This week, I’ve been given another big bag of Bramley
apples so I’ve been flicking through <a href="http://www.pinterest.com/lizsimmons733/autumnal-cakes/">Pinterest</a> to find some new Bramley apple
recipes. Whilst browsing, I found this <a href="http://www.pinterest.com/pin/563653709584580031/">fab looking cake</a> and followed it through
to <a href="http://cookiescakesandbakes.wordpress.com/2013/05/06/bramley-apple-custard-tea-cake/">Cookie’s Cakes and Bakes</a> (CCB) – a lovely baking blog with lots of delicious
looking recipes (like her <a href="http://cookiescakesandbakes.wordpress.com/2013/09/20/coconut-lime-drizzle-loaf-cake/">coconut and lime drizzle cake</a> – yum! Will be trying
this one out!). <span style="mso-spacerun: yes;"> </span>I just love custard but
had a bit of a failure when I last tried making a custard cake, however, I couldn’t
resist giving this one a go. </span></div>
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<span style="font-family: Verdana,sans-serif;">It’s not a quick cake to make: firstly you need to make
the custard, then the cake, then peel, core and slice the apples before
arranging them neatly on top of the cake! However, it is worth the effort! I
followed the recipe given by CCB almost exactly; the only thing that I changed
was the addition of the apricot jam glaze, which just helped the cake to look
that bit more special. </span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I love the custard layer running through this cake; the
texture of the cake is great and the apples on the top are delicious. However,
like last time that I made a custard cake, I found that the custard powder in
the actual cake leaves a dry taste in your mouth. I’ll definitely be making
this cake again (would be also be fantastic with rhubarb) but next time, I’ll leave out the custard powder and simply up
the flour (which is the recipe I have given below). <span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
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<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<b><span style="font-family: Verdana,sans-serif;">Bramley apple and custard cake</span></b></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;"><u>Ingredients </u></span></div>
<ol>
<li><span style="font-family: Verdana,sans-serif;">200g soft butter</span></li>
<li><span style="font-family: Verdana,sans-serif;">110g caster sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Verdana,sans-serif;">225g plain flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tsp baking powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tablespoons milk (at room temperature)</span></li>
<li><span style="font-family: Verdana,sans-serif;">3-4 Bramley apples, peeled cored and cut into slices</span></li>
<li><span style="font-family: Verdana,sans-serif;">Demerara sugar for sprinkling over the cake</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tblsp apricot jam, warmed and sieved to remove any
lumps </span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
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<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">For the custard:</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">2 tablespoons custard powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">55g caster sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">250ml milk</span></li>
<li><span style="font-family: Verdana,sans-serif;">20g butter</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tsp vanilla extract</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;"><u>Method </u></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Preheat the oven to 180C. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Grease a 20cm deep cake tin and line the bottom of the
tin with baking parchment (or simply line with a non-stick cake tin liner –
much easier!).</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mix together the custard powder and caster sugar in a
saucepan. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Whisk in the milk, stirring over a medium heat until the
custard thickens. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Take the custard off the heat and stir in the butter and
vanilla extract. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour into a bowl, place some clingfilm over the top
(making sure that it touches the surface of the custard to prevent it forming a
skin) and leave to cool.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sift the flour and baking powder into a large bowl. </span></li>
<li><span style="font-family: Verdana,sans-serif;">In a separate bowl, cream together the butter and sugar
until very light and fluffy (at least 5 minutes in a stand mixer). </span></li>
<li><span style="font-family: Verdana,sans-serif;">Beat in the eggs, one at a time until the mixture is
frothy and mousse-like. Add a tablespoon of the flour with each egg to stop the
mixture curdling. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Gently stir in remaining flour. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Mix in 2 tablespoons of milk to loosen the batter a
little.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spread half the batter in the cake tin. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Spread the cooled custard all over the batter. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Use a small spatula to carefully spread the remaining batter
over the custard, making sure that all the custard is covered with batter. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Place your apple slices over the top of the cake. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Sprinkle Demerara sugar all over the cake. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake for 50-60 minutes or until risen and golden. A
skewer inserted in the middle of the cake should come out clean.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Allow to cool for 15 minutes and then remove from the tin
and place on a wire rack.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Use a pastry brush to brush the top of the cake with the
warmed apricot jam. </span></li>
</ol>
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<![endif]--><br />TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-80343359388583138192013-10-27T13:14:00.000-07:002013-10-27T13:14:23.090-07:00Caramel Apple Crumble Cake<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNoSpacing">
<span style="mso-spacerun: yes;"></span><span style="font-family: Verdana,sans-serif;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wMVZLlwaQzA/Um1t07UL3OI/AAAAAAAAAzo/d5pwk1ExtEw/s1600/caramel+apple+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Caramel apple crumble cake filled with pureed apple and cinnamon buttercream" border="0" height="213" src="http://2.bp.blogspot.com/-wMVZLlwaQzA/Um1t07UL3OI/AAAAAAAAAzo/d5pwk1ExtEw/s320/caramel+apple+cake.jpg" title="Caramel apple cake, rustic apple cake, Bramley apples, cooking apples, windfall apples, Carnation caramel, recipe, ingredients, apple crumble cake, autumn baking, cinnamon, cinnamon buttercream, butterscotch pieces" width="320" /></a></div>
<br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Bake Number Three
for EHH’s birthday! Having been given a carrier bag full of Bramley apples,
I’ve been searching out cake recipes using cooking apples. I found <a href="http://www.waitrose.presscentre.com/Recipes/Caramel-Apple-Cake-b80.aspx">this recipe</a>
on the Waitrose website and, seeing that EHH loves anything caramelly and we
still had loads of apples, it seemed like the perfect thing to bake for his
birthday. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I made a few adaptations to the recipe. Firstly, my deep
20cm cake tin was already in use for my <a href="http://thecaketrail.blogspot.co.uk/2013/10/carrot-cake-with-cream-cheese-frosting.html">carrot cake</a>, so I decided to split the
recipe between two sandwich tins and then sandwich the cakes together with a
filling. As you can see from the photo, I went rather OTT with the fillings and
used pureed apple (that I already had in the fridge), cinnamon buttercream and
the remaining Carnation caramel – layering the buttercream, then the apple and
then the caramel. This was way too much and it oozed out everywhere! I would recommend
that you use one of the fillings, or alternatively, make less of each and put
the apple in the middle with a ring of buttercream around the edge! </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I also added the crumble topping. The original recipe was
simply topped with a tablespoon of Demerara sugar, but I just love crumble
cakes and so decided to add this to my version. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">As I sent the complete cake into EHH’s work, I didn’t get
a taste! However, the comments that came back were very enthusiastic, so I hope
that it was nice! Will definitely be giving this one another go soon – possibly
with a caramelised nut topping that I have seen in another recipe…</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<b><span style="font-family: Verdana,sans-serif;">Caramel Apple Crumble Cake</span></b></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UtY8ZhWvhAk/Um1t0cnbnVI/AAAAAAAAAzs/TWM93us7YW4/s1600/caramel+apple+cakes+cooling+on+rack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Caramel apple crumble cakes cooling on the rack " border="0" height="158" src="http://3.bp.blogspot.com/-UtY8ZhWvhAk/Um1t0cnbnVI/AAAAAAAAAzs/TWM93us7YW4/s320/caramel+apple+cakes+cooling+on+rack.jpg" title="Caramel apple cake, rustic apple cake, Bramley apples, cooking apples, windfall apples, Carnation caramel, recipe, ingredients, apple crumble cake, autumn baking, cinnamon, cinnamon buttercream" width="320" /></a></div>
<div class="MsoNoSpacing">
<u><span style="font-family: Verdana,sans-serif;">Ingredients:</span></u></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">125g unsalted butter, softened, plus extra for buttering</span></li>
<li><span style="font-family: Verdana,sans-serif;">397g can Carnation Caramel</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 medium eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">225g self-raising flour, sifted</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tsp baking powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tsp ground cinnamon</span></li>
<li><span style="font-family: Verdana,sans-serif;">300g Bramley apples, peeled, cored and diced</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tbsp semi-skimmed milk</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">For the crumble topping</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">75g plain flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">50g butter</span></li>
<li><span style="font-family: Verdana,sans-serif;">40g chopped nuts (optional)</span></li>
<li><span style="font-family: Verdana,sans-serif;">25g demerara sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">25g butterscotch pieces </span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">To fill</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Cinnamon buttercream:</span></li>
<li><span style="font-family: Verdana,sans-serif;">55g butter, at room temperature</span></li>
<li><span style="font-family: Verdana,sans-serif;">30ml semi-skimmed milk, at room temperature</span></li>
<li><span style="font-family: Verdana,sans-serif;">½ tsp vanilla extract</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tsp cinnamon</span></li>
<li><span style="font-family: Verdana,sans-serif;">250g icing sugar, sifted</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;"></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Or</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">100g Bramley apples (peeled and chopped)</span></li>
<li><span style="font-family: Verdana,sans-serif;">20g soft brown sugar </span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;"><u>Method </u></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Preheat the oven to 160C. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Lightly grease and base-line two 20cm sandwich tins. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Firstly prepare the crumble topping: Sift the flour into
a bowl and rub in the butter. Stir through the sugar and nuts and set aside. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Place the butter with 225g of the caramel in a large bowl
and beat with an electric mixer until well combined. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Beat in the eggs one at a time.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sift over the flour, baking powder and cinnamon and fold
together.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Gently stir in the apple and the milk.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spoon the cake mix into your cake tins and smooth the top.
</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sprinkle the crumble mixture over the top of one of the
cakes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake for 40 minutes - 1 hour, or until risen and springy.
You will probably find that the crumble-topped cake will need slightly longer
in the oven. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Allow to cool slightly and then remove the cake from the
tins and cool on a wire rack. </span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">While the cakes are cooling, make up the filling.</span><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;"> Either m</span><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">ake cinnamon buttercream:</span><span style="font-family: Verdana,sans-serif;">
</span></div>
<br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">In a large mixing bowl, beat the butter, milk, cinnamon,
vanilla extract and half of the icing sugar until smooth.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the rest of the icing sugar and beat until smooth and
creamy.</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">
</span><span style="font-family: Verdana,sans-serif;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Or:</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Place the apples in a saucepan with a tablespoon of
water. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Cook gently over a gentle heat until the apples are
mushy.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Remove from the heat and taste. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the soft brown sugar to sweeten as desired. </span></li>
</ol>
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;"> </span><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">
</span><br />
<span style="font-family: Verdana,sans-serif;"> 12. Spread the cake without the crumble with your chosen
filling.</span><br /><span style="font-family: Verdana,sans-serif;"> 13. Drizzle over the remaining caramel.</span><br />
<span style="font-family: Verdana,sans-serif;"> 14. Sandwich with
the crumble-topped cake. </span><br />
<span style="font-family: Verdana,sans-serif;"> 15. Sprinkle the top of the cake with the butterscotch pieces. </span><br />
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0tag:blogger.com,1999:blog-2695780191313337656.post-41368731167356704992013-10-26T09:28:00.000-07:002013-10-26T09:28:12.227-07:00Carrot cake with cream cheese frosting and caramelised walnuts<!--[if gte mso 9]><xml>
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<a href="http://2.bp.blogspot.com/-g2L-uQ9JgZI/Umvpj7BvaII/AAAAAAAAAzM/8ojTufdelfU/s1600/Carrot+cake+with+cream+cheese+frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot cake with ceam cheese frostinng and caramelised walnuts" border="0" height="213" src="http://2.bp.blogspot.com/-g2L-uQ9JgZI/Umvpj7BvaII/AAAAAAAAAzM/8ojTufdelfU/s320/Carrot+cake+with+cream+cheese+frosting.jpg" title="Carrot cake, Passion cake, caramelised walnuts, cream cheese frosting, nut sprinkles, banana, recipe, ingredients, afternoon tea, " width="320" /></a></div>
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<div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">Bake number two for EHH’s birthday – carrot cake. Looking
back through the blog, I haven’t made a carrot cake in absolutely ages, so this
seemed like a great reason to make one. Digging out my recipe – beautifully handwritten
by a work colleague while I was temping about 10 years ago – it was definitely time
to make and therefore write up this recipe as the paper was rather worn and the
handwriting fading! </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">I’m a big fan of carrot cake – I love the moist multi-textured
cake and rich complex flavours, topped with a not-too-sweet cream cheese frosting.
This is not a standard or traditional carrot cake due to the addition of banana,
but I think that it is delicious! Unusually for carrot cake, there is no spice in this recipe - you could choose to add some but (although I love spice) I don't think that this cake needs it. The frosting is delicious and the addition of
the caramelised walnuts makes it extra special. </span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<br /></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="MsoNoSpacing">
<span style="font-family: Verdana,sans-serif;">This is a beautifully easy cake to make – no beating, no
melting, no big pile of washing up! Just throw everything in one bowl, mix it
up and then stick it in the oven! If you are a regular reader of my blog, you’ll
know that I’m a big fan of <a href="http://www.cakescookiesandcraftsshop.co.uk/magi-cake-strips">magi-cake strips</a> (keep an eye out as the price for these seems to vary quite a lot – I’ve seen
them for as little as £15, but they are definitely worth the money regardless!)
– they work brilliantly for cakes like this that take a while to cook and may
otherwise bake rather unevenly. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana,sans-serif;">The frosting is also very simple to make – there isn’t
loads of it, so you do need to spread it fairly thinly over the top and around
the sides: a <a href="http://www.lakeland.co.uk/11866/Tilting-Turntable">tilted turntable</a> and a good palette knife makes this much easier. Sprinkling
the nuts around the edges of the cake is completely optional, but it does help
to disguise any bits of the frosting that aren’t beautifully smooth! Again, the
tilting turntable does make this much easier to do, but, be warned, no matter
how hard you try, the nuts will go everywhere when you do this! </span></div>
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<span style="font-family: Verdana,sans-serif;">As there is cream and cream cheese in the frosting, you
will either need to eat this cake immediately or store in the fridge. If you do
store in the fridge, remove one hour before serving to allow it to return to
room temperature. </span></div>
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<b><span style="font-family: Verdana,sans-serif;">Carrot cake with cream cheese frosting and caramelised
walnuts</span></b></div>
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</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-b4L8yVCFnJ8/Umvpknd4qwI/AAAAAAAAAzQ/7CNmf2OkVnc/s1600/Plain+carrot+cake.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Carrot cake on a stand, before decorating with cream cheese frosting and caramelised nuts" border="0" height="213" src="http://1.bp.blogspot.com/-b4L8yVCFnJ8/Umvpknd4qwI/AAAAAAAAAzQ/7CNmf2OkVnc/s320/Plain+carrot+cake.jpg" title="Carrot cake, passion cake, bananas, afternoon tea, caramelised nuts, carrots, raisins" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-decoration - the cake strips help to ensure a beautifully even bake</td></tr>
</tbody></table>
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<u><span style="font-family: Verdana,sans-serif;">Ingredients</span></u></div>
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</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">225g self-raising flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp baking powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">140g soft brown sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">50g mixed chopped toasted nuts </span></li>
<li><span style="font-family: Verdana,sans-serif;">50g raisins</span></li>
<li><span style="font-family: Verdana,sans-serif;">120g carrots (grated)</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 ripe medium-sized bananas (mashed)</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 eggs (beaten)</span></li>
<li><span style="font-family: Verdana,sans-serif;">¼ pint oil</span></li>
</ol>
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<span style="font-family: Verdana,sans-serif;">For the frosting </span></div>
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</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">100ml double cream</span></li>
<li><span style="font-family: Verdana,sans-serif;">80g icing sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">85g full fat cream cheese (like Philadelphia)</span></li>
<li><span style="font-family: Verdana,sans-serif;">½ tsp vanilla extract</span></li>
</ol>
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<span style="font-family: Verdana,sans-serif;">For the caramelised walnuts and mixed nut sprinkles</span></div>
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</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">30g butter</span></li>
<li><span style="font-family: Verdana,sans-serif;">30g light brown sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">60g walnuts</span></li>
<li><span style="font-family: Verdana,sans-serif;">100g mixed chopped toasted nuts</span></li>
</ol>
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<u><span style="font-family: Verdana,sans-serif;">Method</span></u></div>
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</span><br />
<ol>
<li><span style="font-family: Verdana,sans-serif;">Preheat the oven to 180C.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Line a 20cm deep cake tin with baking parchment.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Stir together flour, baking powder and sugar in a large
mixing bowl. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Add nuts, raisins, grated carrot and the mashed bananas
and stir to mix. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Add beaten eggs and oil and stir until well mixed. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour into the prepared tin and bake for 45 – 60 minutes,
or until firm to the touch. <span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="font-family: Verdana,sans-serif;">Remove from tin and cool on a wire rack.</span></li>
<li><span style="font-family: Verdana,sans-serif;">While the cake is cooling, melt the butter in a small
frying pan. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Add in the sugar and the walnuts and stir for about 4
minutes until caramelised. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Tip out onto baking parchment and set aside to cool. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="font-family: Verdana,sans-serif;">Whip cream until softly stiff.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cream icing sugar, vanilla and cream cheese together. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Fold in cream. </span></li>
<li><span style="font-family: Verdana,sans-serif;">When the cake is completely cool, spread frosting over
the top and around the sides of the cake. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Sprinkle the chopped mixed nuts around the edge of the
cake and top with the caramelised walnuts. </span></li>
</ol>
TheCakeTrailhttp://www.blogger.com/profile/17999543173668922377noreply@blogger.com0