Well here begins the baking for my Baking 2012. Eep! I’m excited. I have a top ten list of my dream bakes to learn how to do this year. And here I’m starting off with roulade. It’s awesome. Did you know you basically only need eggs and sugar? Perfect for when you’re out of butter (that’s me all the time), so in facts it is a perfect store cupboard bake. I started off with Mary Berry’s Ultimate Chocolate Roulade. What better way than to start with a recipe from the queen of baking right?
It was such a simple recipe and everything went absolutely swimmingly except until I went to roll up my roulade. It totally stuck to the baking parchment. Groan! Oh well, I just used the baker’s cover up – icing sugar. Also I developed my own filling. Instead of using the orange zest in the recipe, I added a splash of toffee vodka to the whipped cream filling. And yum! Chocolate, toffee, boozy loveliness.
But I don’t think this is roulades ticked off my list just yet. I’m going to solve this sticking problem with the next one fingers crossed.
I am still so enthusiastic about baking since watching the Great British Bake Off and all the amazing challenges and everything I still had to learn about. At the time I wanted so badly to join in at home but it was just too much to do every week on top of daily life. So, instead, this year as part of Project 2012 I’m preparing my own top wish list of baked goods.
- Eclairs – I will conquer choux pastry.
- Swiss Roll/Roulade – These are definitely a skill and make so impressive easy bakes (I hope) – Chocolate Roulade
- Creme Brulee – Bliss. I may get very fat working my way through this list
- Tart au Citron – In the Summer this is just the best dessert. Take your chocolate stuffed cakes and puddings, I will choose this every time
- Lemon/Lime Meringue Pie – I LOVE these. I first fell in love with them living in the States (they are big there, and not so here) but I haven’t managed to have one since coming home. Boo.
- Scones – Don’t get me wrong, I have made many a batch of scones but none ever have that lovely lightness of cafe bought ones. Where am I going wrong?
- Shortbread – Well I do live in Scotland.
- Cake decorations (chocolate swirls, sugar baskets and things) – In order to step up my cakes and cupcakes.
- Traditional Christmas Cake – Make in October and feed it with booze ’til Christmas and then cover in marzipan and royal icing. A mammoth job but I’m willing.
- Tortillas – I’ve never had anything but shop bought tortillas. I imagine fresh they are just awesome. They can’t be that hard, right?
Wish me luck. And don’t worry, I’ll tell you all about it!
Published January 22, 2012
Tags: Baking, brown sugar, burnt butter, cupcakes, easy, gold spray, icing, nigella lawson, pimp my cupcake, Recipe
It’s time for another Nigella Lawson Recipe, following on from last week. I forgot how fool proof her recipes are. If you have never given them a try, I would really recommend it. So, onto baking Burnt Butter Brown Sugar Cupcakes (from How to be a Domestic Goddess, you can find a similar recipe here at Cakestorm). I picked the recipe because it sounded so different that your standard vanilla or chocolate. So onto the baking. I have to admit I was incredibly lazy and just whizzed most of the ingredients in the food processor (It’s bliss! So easy). The cupcakes turned out really well and this lovely dark golden to the outside and caramel coloured inside. When it came to the icing, I didn’t use the golden icing sugar listed and used just regular icing sugar but I thick they turned out just fine. And to give them that final flourish I used Gold Shimmer Spray to bling them up (to pimp my cupcakes really). And they look so bling with their gold shimmer and yellow icing. I definately have to try them for a special occasion. The cupcakes taste? Lovely, sweet and nutty (thats the burnt butter) and light. Yum.
Published January 15, 2012
Tags: Baking, buttercream, Chocolate, coffee, cupcakes, diy, espresso, fairy cakes, how to be a domestic goddess, icing, mocha, nigella lawson, Recipe
The other day I was rooting through my baking cupboards and my cookbooks to try and find a recipe the contained the ingredients from my very limited larder. I love going out with a shopping list for all the different aspects of the next spectacular cake I’m dreaming of but there are an awful lot of days when I just feel the urge to bake without leaving the cosy confines of the apartment. So, while flicking through my recipe stash I came accross Nigella Lawson‘s ‘Espresso Cupcakes’ (from ‘How to be a Domestic Goddess.’ You can get a adaptation of the recipe from Cate’s World Kitchen here). I love coffee, and I love chocolate. Perfect. So I set off.
They were, as any cupcake recipe is, so simple to make. I opted out of Nigella’s suggested icing as I had a taste for some nice coffee buttercream (unfortunately I added a little too much coffee and the butter and liquid separated. darn, noted for next time). But overall they were delicious. They even appealed to the ‘non-coffee drinking but chocolate loving’ boy. Success. So with this, it is back to baking my way through 2012.
Ok, so I was gearing up to share with you this easy little foodie project I just did – flavoured sugar. Yum right? Lovely strawberry and cherry flavoured sugar for topping cupcakes with or dusting donuts with. Beautiful bright pink and and red sugars that taste and smell delicious.
So let me get back on track, I was gearing up to share this all with you, photos taken, recipe reading to relay and then just hours before sharing I came across the below picture. Have you ever had one of those ‘aw, man’ moments, when you stumble on something you were trying to do only to find that someone has done it so much better? How lovely and simple is this image?
End of story – you should totally check out Butterfly Food for this delicious recipe and for some really nice images. Meanwhile I’m off to work on my photographic skills (after a little bit of self pitying).
p.s. I did this recipe with fresh strawberrys and cherrys (simply make a puree and sieve it. Then leave the sugar to dry out, stirring occasionally)
Published August 25, 2011
Tags: baked, birthday, Cake, cupcakes, decoration, easy, hearts, iced, present, quick, sour cream, sprinkles, white chocolate
Oh I’m such a bad blogger. I apologise. I have been well off my routine lately with regard to posting and really with regard to crafting. I am going through a crafting drought really – I’m so busy trying to enjoy the last of the sunshine and trying to get repairs in the apartment done I just haven’t had the energy to do anything else. Bring on the winter and hibernation. That is always a busy craft time.
Anyway, here I am now to show you a quick easy cheat. We are having lots of birthdays in the office at the moment, and because I make cakes for office friends of mine I can’t really not bake for others. It’s just not nice. So yet again last Sunday I was desperately needing a sweet treat for the office. So I needed a cheat. Using my food processor I made a basic fairy cake batter (eggs, flour, sugar, butter), and then piping some of this delicious cream cheese icing (taste exactly like white chocolate. yum!) and finally (I think this was the saving touch) sprinkled with a few love heart sprinkles. I don’t use sprinkle much by I am so convinced that they really help to pep up boring bakes. It now looks like there was serious effort involved in my little simple cupcakes. Ha! These days I am all about ‘easy.’ Do you have a cheat?
Published August 14, 2011
Tags: Baking, base, bread, Cooking, easy, pizza, Recipe, store cupboard, toppings, yeast
This homemade pizza is one of our favorite dinners, and yet it is one of the simplest and the one we always can go to when the cupboards are starting to look a little bare. My favourite is on a lazy Sunday spend ten minutes knocking up the bread base and leave it for an hour or two to prove. Making bread doesn’t need to be a real hassle, make it and leave it while you watch a movie or do some knitting (or both! that sounds like a good Sunday). Use this recipe for the base, or you can cheat and use a pizza base mix or a ready rolled sheet of puff pastry.
Once you have your base ready, spread some passata or a tomato based pasta sauce on your base and top with whatever you have in your fridge – we always keep cheese, onions and chorizo in the house and those alone can made a wicked pizza. One tip those if you are using harder veg – like onion or peppers just lightly cook in a little oil to soften them. One the pizza above we have red onion, peppers, mushrooms, chorizo, left over sausage, mozzerella, and chedder. Pop your pizza in the oven (around 180/200 degrees C) for about 20 minutes (or until golden), then finally just before you tuck in, tear some basil and sprinkle it over the top. Bliss!