Monthly Archives: March 2014

Magazines

Got these today to cheer me up after a sad day at hospital and will get ideas from.

 

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Mothers Day Cake

This is the cake i made for my mum for mothers day and she loved it. Victoria sponge cake with vanilla buttercream covered in ivory icing and decorated.

 

Mothers Day

Rocky Road Bites

I got this recipe from my recent issue of Something Sweet magazine and i thought i would make them for the party for mothers day. Here is the recipe:

Ingredients

  • 75g biscuit (homemade or bought)
  • 300g milk chocolate
  • 75g mini marshmallows
  • White chocolate (optional)
  1. Line a baking sheet with parchment paper.
  2. Break the biscuits into small pieces. Will be easier to do this by putting the biscuits in a plastic bag and crushing them with a rolling pin.
  3. Melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted let it cool for a bit.
  4. Add the broken biscuits and the marshmallows in the chocolate mixture and stir the mixture until well combined and all the ingreidnets is covered in chocolate.
  5. Place heaps of the mixture onto the parchment and let it set in a cool dry place.
  6. If you want to decorate them with white chocolate you can.

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Magazines this week

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In my magazines i got a cupcake corer so i can fill cupcakes with different flavors and i only got a tool to help make flowers.

Hot Cross Buns Recipe

I made some hot cross buns for the family. Heres the recipe:

 

Ingredients

  • 175g mixed dried fruit
  • 1 x 7g fast action yeast
  • 175g caster sugar
  • 300ml milk (warmed)
  • 600g strong white flour
  • 3 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • pinch of nutmeg
  • 75g butter plus some for melting
  • 1 egg yolk mixed with 1 tbsp milk
  • 50g plain flour
  1. Put the dried mixed fruit in a bowl and set aside. Place the yeast in a jug with 15g caster sugar. Pour over 4 tbsp of warmed milk in the jug and allow it to form for 5 minutes.
  2. In a food processor pulse the bread flour, 110g caster sugar, pinch of salt, mixed spice, cinnamon, nutmeg and the butter until it resembles breadcrumbs. Put it all in a large bowl and make a well in the middle. Pour in the yeast and the remaining milk. Mix it into the dough and if you need to use more milk then do. Knead for 10 minutes then knead in the mixed fruit until all combined. Place in a glass bowl which is oiled and cover with clingfilm. Leave it in a warm place for about 1 hour.
  3. Press the dough until it is shaped like a rectangle then divide it into 16 pieces which you can shape like balls. Place on a baking tray which is covered by baking parchment then place a damp towel on top and leave it for another hour til it has doubled their size and close together.
  4. Preheat the oven to gas mark 8. Gently brush the buns with the egg yolk mixture.
  5. Mix the plain flour and the melted butter with 4 tbsp water to form a liquid paste. Place it in a pipping bag with the end cut off then make a cross shape on top of each bun. Bake  for 5 minutes then reduce the oven to gas mark 5 for 15 minutes until golden. Cool on a wire rack.
  6. Gently heat up the remaining sugar with 2 tbsp water to dissolve. Bring to the boil then brush over the buns. Allow to cool.

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Jazzy Biscuits Recipe

Me and my daughter wanted to make biscuits that looked like jazzy chocolates. This is the recipe:

Ingredients

  • 100g butter
  • 50g caster sugar
  • 150g plain flour
  • 100g white chocolate
  • sprinkles
  1. Preheat the oven to gas mark 2 and line a baking tray with baking parchment.
  2. Mix the butter and sugar together til well combined using a wooden spoon. Then sift the flour in the mixture and using your hands knead together til it forms a soft dough ball.
  3. Sprinkle some flour on a workbench and roll out the dough until its about 1/4 thick and using any cutter ( we used a round cutter with a wavy sides) and cut out as many circles as you can.
  4. Place on the baking tray and bake for 20 minutes or until golden brown.
  5. Leave to cool on a wire rack. While cooling melt the chocolate in a bowl over a pan of simmering water then leave it to cool.
  6. Once both cooled spread the white chocolate on top of the cookies then sprinkle the decoration sprinkles on top to look nice.

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Brandy Snaps Recipe

Thought i make some for my mothers day party coming up. Here is the recipe:

Ingredients

  • 125g butter
  • 125g caster sugar
  • 125g golden syrup
  • 125g plain flour
  • a pinch of cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp brandy
  1. Preheat the oven to gas mark 4 and line a baking tray with grease proof paper.
  2. Put the butter, sugar and golden syrup in a pan over a low heat and stir until all the sugar has dissolved.
  3. Leave it to cool for a few minutes then sift in the flour and the cinnamon and mix it well til combined then stir in the lemon juice and brandy. Leave it to cool slightly.
  4. Pour spoonfuls of the mixture onto the baking tray spaced apart. Bake for 10 minutes or until golden brown with a lacy texture. Leave it to cool for 1 minute only.
  5. Lift the brandy snaps off the tray and shape them as you like.

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I shaped mine like this using a rolling pin and leaving it to set.

Chocolate shaped shells

Today I used 300g dark chocolate and a shell mould and I made these:

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Marble Cake

Today me and little girl made marble cake. This is the recipe:

Ingredients

  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 275g self raising flour
  • 3 tbsp cocoa powder
  • 3 tbsp hot water
  • grated zest of 1 orange
  • 1 tbsp orange juice
  1. Preheat the oven to gas mark 4 and grease and line a 2lb loaf tin.
  2. Beat together the butter and sugar til nice and fluffy. Gradually mix the eggs in the mixture one at a time until combined then add the vanilla and the milk. Sift the flour and fold in gently to the mixture then divide the mixture into 2 bowls.
  3. In a separate small bowl, mix the cocoa powder with the hot water and mix well. Set aside to cool then add it to one of the bowls of mixture.
  4. In the other bowl add the orange zest and juice and mix well until combined.
  5. Spoon the orange and the chocolate mixtures randomly in the tin and level the surface.
  6. Bake the cake for 55 minutes or until well risen and firm to the touch. Allow to cool on a wire rack before turning out the cake.

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Survey win

I filled a survey for Renshaws Icing and now have won a multi pack of icing in different colours. Will arrive before end of April.