Summary

Give me cake or give me death cookies.

Friday, 29 November 2013

Silver and Black Cupcakes for a 30th

Another request. My brief was simple: 30 vanilla cupcakes, something silver and black, and featuring the number '30'. Here is what I came up with.


I was pretty proud of myself because I did these after coming home from my Mandarin evening class. I was up until 1:30am making them: dedication!

The black butterflies were made out of rice paper, and are completely edible. The '30's are also edible, made out of grey buttercream and sprayed with edible silver lustre.





Friday, 22 November 2013

Gluten Free Football Cupcakes

Happy birthday to Daniel, who turns 10 today!


Some of you might remember I made a large gluten free football birthday cake last year for my colleague's son last year, who has coeliac. The cake was a success, and I was only too happy to make more gluten free goodies this year. Of course, whenever I make cakes for my colleague's family, I always make them GF, to make sure Daniel can have some too.

Sunday, 10 November 2013

A Trifling Experiment: Part 3 (Matcha Strawberry Trifle)

I did say I'd try green tea and red bean, but as much as I love the combination, I felt like a trifle isn't a real trifle without some form of fruit- and so it became a matcha strawberry trifle.


I love matcha green tea. For so long it was only really popular in the Far East and South East Asia, while remaining obscure here in the West. Thankfully, not unlike the phenomenon of bubble tea, it's gaining popularity here- and fast.


The components of this trifle were:

-Home made matcha sponge cake
-Fresh strawberries
-Thinned strawberry jam
-Home made custard
-Whipped cream

It was wonderfully light and fresh, with the smooth slight bitterness of the green tea softening the sweetness of the strawberries. A definite contender.

Sunday, 3 November 2013

Chocolate Orange Cake- Recipe

A chocolate sponge cake with chocolate orange buttercream. Sounds fancy, but it's really just once magic ingredient that turns this otherwise regular (and delicious) chocolatey cake into a chocolate orange cake: orange extract. A teaspoon of this stuff in the chocolate buttercream makes it taste just like a certain branded orange-shaped chocolate.



Ingredients for Cake:

-6oz (170g) softened unsalted butter
-6oz (170g) caster sugar
-4oz (110g) self raising flour
-2oz (60g) cocoa powder
-3 eggs
-5tbsp milk
-A pinch of salt

Ingredients for Buttercream:

-175g softened unsalted butter
-650g icing sugar
-125g cocoa powder
-150ml milk
-1tsp orange oil

Method:

1) Preheat the oven to 180 degrees C and grease/ line two 8" round baking pans.

2) Cream the sugar and butter together until fluffy and light, and then beat in the eggs until smooth.

3) Sift in half of the dry ingredients together and whisk in. Beat in the wet ingredients, and then incorporate the rest of the dry stuff.

4) Evenly distribute between the two pans, level out with the back of a spoon or spatula, tap each pan on the counter to get rid of air bubbles and bake in the oven for about 25mins (or until a skewer poked in the middle comes out clean, or if you poke the sponge with your finger it bounces back).

5) Cool on wire racks until completely cold.

6) To make the buttercream, beat the butter by itself in a large bowl until pale and fluffy. As you did with the sponge, alternate between dry and wet ingredients, first sifting in and then whisking up half of the dry stuff with the butter, whisking in the wet stuff and then adding in the rest of the dry.

7) Sandwich your cooled cake rounds with a bit of the buttercream, and spread the rest over. Eat with gusto!

Decoration Tips

I made up a tiny amount of plain orange buttercream (made the same way as above only without the cocoa powder), and coloured it green and orange to decorate the cake. As you can see, I also de-constructed an actual Terry's chocolate orange to add the finishing touches, too.