Another version of cupcake, ideal for kids parties.
For cupcake recipe follow this link: cupcake recipe
I used a little pink colouring in the cake, but could be adapted with any colour.
The icing, I divided in half, coloured half pink, and other half blue.
To get the two-toned colour, I spread the blue icing thickly on a large rectangle of clingfilm, then a smaller rectangle of pink icing on top.
Roll the clingfilm gently into sausage shape, snip one end off, and place into large piping bag with star nozzle.
Pipe rossettes on cupcakes, and sprinkle with sugar decorations.
This is something I've been wanting to try and make for a long time, thinking it was complicated, its NOT! :)
For the cake layers:
3 Eggs (separated)
3oz Castor Sugar
4oz Plain Flour
half tsp Baking Powder
For the Filling:
300ml Double Cream
150ml Mascarpone
1tbsp Icing Sugar
extras:
1tbsp Coffee Granules
Baileys Cream or Brandy
For the cake bases:
Whisk egg whites until forms soft peaks, add half of the sugar and whisk again.
Add rest of sugar in separate bowl with egg yolks and whisk with hand whisk until creamy.
Add half of the egg yolk mix into egg white mix, and whisk for a minute.
Add flour and baking powder into mix and fold in gently, the fold in rest of yolk mix gently.
Put cake mix into large piping bag with large plain nozzle.
Pipe "fingers" onto greased baking tray.
Bake for aprox 8-10 minutes until golden brown, ( they will spread).
Cool on wire rack.
These can be stored in air tight container until needed, or you can buy "lady fingers" and use those instead.
For filling:
Whisk double cream until thick, then add icing sugar and mascarpone and whisk until thick again.
To make up Tiramisu, you can use a tray bake tin, or make individual ones in ramekins or other small dishes.
Mix coffee granules with a little warm water so it is runny, add Baileys or Brandy according to your taste.
Place a layer of your cake fingers on bottom of tray or ramekins and use a pastry brush to soak cake liberally with coffee mix.
Spread half of you cream mix over cake, then repeat with another layer.
Finally use a fine sieve to shake a little cocoa powder over tops.
Best served chilled, before slicing
Enjoy!
This is a baby boy shower cake done for a friend yesterday.
It is 2 round cakes, which I infused with some pineapple juice, then filled with fresh cream and pineapple pieces, making it lovely and moist.
The out side was piped with fresh cream rosettes in various shades, giving it an ombre effect.
The 'baby bum' topper was made by shaping already coloured fondant and placing on cake board.
Although these are cherry filled, you can use apple or other fruit fillings.
For flaky pastry:
8oz SR Flour
pinch salt
8oz Hard Block Butter
Grate the butter straight from the fridge on large setting.
Put half the butter in bowl with the flour and salt, and rub in gently, ( you still want to see small pieces of butter).
Add a little cold water at a time until dough comes together.
Knead gently on floured surface until smooth, then wrap in cling film and place in fridge for at least an hour, put surplice butter in fridge as well.
Remove from fridge and roll out pastry into large rectangle, sprinkle some of the butter onto top 2/3rds of the pastry, fold bottom 3rd over middle, then top 3rd over middle.
Turn pastry 90 deg, and repeat.
Wrap in cling film and place in fridge again, for at least another hour, or overnight.
For Cherry Filling:
8oz Frozen Sweetened Cherries (defrosted)
1 cup water
1 cup sugar
1 tbsp Cornflour
Place cherries, sugar and water into saucepan, bring to boil, then simmer for 10 minutes.
Mix cornflour with a little water until it becomes runny.
Add a little at a time, of the cornflour mix into simmering cherry mix, stirring constantly, until thickens.
Allow to cool.
Take pastry out of fridge and roll out about a 1/4 onto floured surface, trying to keep it square or rectangle shaped.
Use pizza cutter to cut into roughly 4inch squares.
Place onto greased baking tray, add a small amount of cherry filling into middle of each square.
Dampen edges and fold over into triangles, seal gently, and brush with beaten egg.
Repeat as necessary with rest of pastry, you can use trimmings once more.
Bake in hot oven until risen and golden brown.
Dust with icing sugar, when cold, you can split the join slightly and pipe whipped cream in.
Enjoy!
This is a family sized version of the mini quiches I made previously, for the recipe, follow the link below:
Ham and Tomato Quiche
Shortcrust Pastry
For the filling use:
6 Eggs
300ml Single Cream
Grated Cheese
Chopped Ham
Sliced Tomato
This is another version of my chocolate cake,
For the cake:
9oz SR Flour
1tsp Baking powder
2tbsp Cocoa Powder
8oz Margarine
8oz Castor Sugar
4 Eggs
2tbsp Milk
For the Frosting:
8oz Dark Chocolate
8oz Sour Cream
Make the cake:
Cream the margarine and sugar together until light and fluffy.
Add beaten eggs and milk a little at a time, adding a little flour if needed, to prevent curdling. (scrape down bowl).
Sift together flour, baking powder and cocoa, and fold into cake mixture.
Place cake mix into greased and lined 8" round cake tin, and bake on Gas 5, until risen, and centre springs back, also use skewer to test if middle is cooked.
When removed from oven, leave in tin for about 20mins before removing, and cooling on wire rack.
To make Chocolate Ganache:
Melt chocolate in bowl of pan of simmering water, remove bowl from heat, and beat in sour cream for 5 minutes, leave to cool (it will thicken),
To decorate:
When cake is cool, with large serrated knife cut into 3 slices horizontally.
Spread each layer with chocolate ganache, and whipped cream if desired.
Coat outside and top of cake with ganache, and decorate as you want.
I had a try at basket weave around sides, but ganache is not really suitable for piping, as you can see, I piped the roses with vanilla buttercream.
Enjoy!
This is the freshest batten burg cake I have ever tasted!
Goes to show how many preservatives are in shop bought cakes to make them last on the supermarket shelves....
Ingredients listed below, actually made 4 good sized cakes.
1lb SR Flour
1lb Castor Sugar
1lb Margarine
8 Eggs (beaten)
2tsp vanilla essence
strawberry or apricot jam
White marzipan
red & yellow food colouring
Make cakes by beating sugar and margarine till light and fluffy.
Beat in eggs and vanilla a little at a time, with a spoonful of the flour to prevent curdling.
Fold in rest of flour.
Divide cake mix into 2 separate bowls, add a little red food colouring into one bowl, and mix gently, and yellow into other.
Grease and flour 2 tins, ( I used 11" x 8" tins, with 2" depth)
Put yellow mix in one, and pink in other.
Bake in oven Gas 5, until risen and starting to turn golden brown.
Turn onto wire racks to cool.
When cool, trim tops and edges so you have straight sides, and cut into 4 rectangles.
For each cake, finish as follows:
Take one yellow rectangle, spread jam on top, and place pink cake on top.
Cut down middle length ways, reverse colours and stick together with jam again.
Roll out marzipan thinly, use knife or pizza cutter to straighten edges, spread with jam, and roll cakes gently on marzipan till covered, and trim again.
Trim ends of cakes to get a straight and even finish.
Hope you enjoy making these!
