Category Archives: Uncategorized

Baking for the office – carrot cupcakes

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So, I’ve made carrot cupcakes before and used the same recipe.

I just thought I’d show you the cute little decorations I did when I took some into work.

I made them out of block icing which I coloured and shaped and they went down really well!

Carrot Cupcakes

Carrot Cupcakes

Rum Baba

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First off – apologies for the long absence. I’ve recently started a new job and the time has just flown by.

 

Last month I made rum babas from Paul Hollywood’s recipe on Great British Bake Off.

Rum Babas

Rum Babas

The recipe was quite difficult to grasp. I had to start over with the dough because I tried to kneed it with my hands and it just went everywhere.

On my second attempt, I mixed the dough with a greased wooden spoon and that worked really well.

They took quite a while to do because your have to soak them in the syrup but once they’re all ready they’re really easy to put together and make look pretty.

Rum Baba

Rum Baba

New York – Lady M

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So, last week I went to New York and went into a beautiful bakery, Lady M Confections.

Lady M Confections

Gâteau aux marrons

I had this one, it was so rich and so sweet that I couldn’t finish it but it was absolutely beautiful. The almond flavoured sponges were layered with a chestnut cream and were topped with roasted walnuts, an elegant cake I’d definitely be tempted to try. I also thought the piping of the cream was really interesting.

Strawberry shortcake

Mille crêpe

Lady M are famous for their mille crêpe cake, made by sandwiching paper thin crêpes together with a rich cream. They also make a green tea and a strawberry variations of this crêpe cake.

 

Great British Bake Off – Steamed Puddings

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Last week on Great British Bake Off they were making it puddings. The big challenge was strudel but that seemed a little ambitious to me, especially just after a holiday.

Instead, I decided to make pear and ginger steamed puddings. First of all I made a pear sauce by cooking pears in stem ginger syrup then blending it up until smooth.

The sponge was just a regular 6,6,6,3 recipe and I just chopped up stem ginger and mixed it into the batter.

I buttered six ramekins then spooned the pear sauce into the bottom of them, followed by the cake mix. The puddings were cooked in a bain marie in the oven at 180 degrees for 25 minutes and were delicious.

Great British Bake Off – Wellington

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This week on the Great British Bake Off, the competitors had to each bake a signature wellington, they could choose meat, fish or vegetable for the first task.

I made dinner for my boyfriend and parents tonight and decided to make salmon en croute for them, and for a first try it wasn’t half bad!

Salmon en croute

I found this recipe but adapted it slightly by adding my own red chilli jam which I did by just boiling red peppers, chilli and sugar. I also bought a pre-made shortcrust pastry as I was in a rush, I’m going on holiday tomorrow!

Now, I don’t like to get too confident about my food but I’m pretty sure this is the best thing I’ve ever made! It was delicious and went down really well with everyone.

The Good Food recipe was really easy to follow

That’s all for a couple of weeks as I’m going to New York, but if I see anything amazing I’ll be tweeting when I get wifi.

Great British Bake Off – Mary Berry’s Treacle Tart

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The blind taste test on last week’s Great British Bake Off was Mary Berry’s Treacle Tart. Making pastry has always been a bit of a disaster zone in my kitchen so I was slightly terrified of giving it a go. 

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Mary Berry’s Treacle Tart Recipe

The recipe was really simple to follow, and the pastry even worked well! It rolled out thinly without breaking and none of the filling leaked through when it was cooking! The lattice top was a bit tricky and I didn’t get it looking great but I gave it a good go.

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Lattice topped treacle tart

No offence to Mary but, I think her recipe has got a bit too much lemon in it. I did exactly what the recipe said to do and added the zest and juice of two lemons but I think in the future I’d maybe just do the zest. It tastes delicious but it’s not got that treacle tart stickiness as there’s too much citrus coming through.

 

This tart is super easy to make though and I;d recommend it to anyone who’s just beginning to bake.

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This tart is simple and delicious

Thanks to everyone who voted for me in the Cosmo Blog Awards, I won’t know how I’ve done until October but I’ll be following the bake-off every week so stay tuned!

Lemon Posset

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Not strictly any baking from me here but this was so amazing and beautiful that I had to show you!

It was so creamy and zesty and the raspberry coulis and strawberries worked really well by bringing a bit of sweetness to it.

This was at a catered event but I’d definitely have a go at making it myself!

Dot forget to vote for Big Fat Baking in the Cosmo blog awards 😀