3 Feb 2016

Valentine's Day White Chocolate and Raspberry Bake

So you've decided to surprise your loved one with a cake made just for them? The last thing you want ahead of your Valentine's day of romance is a complicated recipe with 50 different posh ingredients for one cake, right? This one is unknowingly simple to put together. With its uncomplicated nature this Valentine's day cake can see you buying your frozen raspberries ahead of time and storing them in the freezer. and don't feel slighted that they're frozen – they work. Go get some in Sainsbury's. This cake is always 'baked with love' when I make it

Chocolate Raspberry Tray Bake

Valentine's White Chocolate Raspberry Tray Bake
200g butter, softened
200g caster sugar
3 medium eggs, beaten
200g flour
pinch of salt
2 Tbsp Milk
100g White chocolate chunks
100g Frozen raspberries (defrosted and pat dry)

Preheat the oven to 160c/ Gas mark 4. Grease and line a 28 x 18 x 3cm tray with baking paper and set aside.

Cream together your sugar and softened butter until it is light and fluffy.

Gradually add the beaten egg a little at a time and beat well after each addition.
Gently mix in the flour until it is fully combined and then fold in the remaining ingredients being careful not to break up the fruit.

Spoon the mixture into the prepared tray and roughly level the surface with the back of a metal spoon.

Bake for 50 minutes in the oven until a cake tester comes out clean. Remove and allow to cool before slicing.

20 Jan 2016

Where Are You Now

Take a look at the last time I posted. April 2015. I feel so troubled by this. Because so much happened in 2015 and so much has been missed by this blog. But in a way, that was part and parcel of my absence. At times I was just too busy and kept telling myself I was too busy. It didn't help that I was trying to lose a bit of weight for my wedding too, so my regular eating of sweet things was replaced with the regular eating of Quinoa and Couscous. Which I am glad to say –  I am free from those shackles now! But the good news is, along the way I have given thought to the direction of this blog occasionally incorporating one or two more healthier recipes (and in turn, stuff my toddler can eat). Do not fear, I will not be shunning the Peanut cookies in favour of the celery stick. It still has to be tasty enough to feature on this blog. So I hope you will continue to join me and pop back again sometime soon to see what I have in store!

7 Apr 2015

Time for Cake and Online Supplies

cake decorating store | www.cakedecoratingstore.co.uk

Since becoming a new mum, a new 'working’ mum I must add, time has become a big topic. I have to carefully plan my day to fit in the most important of tasks as inevitably, there will be some things that just won’t get done. I find myself writing lists in order to tick off what needs doing throughout the day or to simply remember what needs doing for the day amongst the many other things going round in my head. I still find time to bake a cake though! (ohh yes, there’s always time for that). But every now and then I delegate some shopping chores to our friend – the internet – ordering and getting stuff delivered is a great help. I haven’t quite moved to the realms of ordering groceries online though, but what I do order, is my baking stuff.

The lovely people at www.cakedecoratingstore.co.uk sent me this Cake Tester and a Decorating Turntable. I do wish I had gotten the turntable sooner (especially when baking this), its table rotates very smoothly and I can reach all sides of a cake with minimal effort. It’s also lightweight but sturdy at the same time, making it ideal for my more heavier cakes. The Cake Tester has quite a thin prong and could probably do with being a bit thicker in width to get a better indication of cake consistency, but its super-slim nature would make it ideal for testing delicate cupcakes. I look forward to using the turntable table again especially for fondant icing jobs; and glad to have discovered www.cakedecoratingstore.co.uk for future bakeware supplies. More items for the kit.

15 Mar 2015

Tip 1

That curdling effect you sometimes get when adding eggs to a butter-sugar mixture, won't effect the taste of your cake, but to avoid it, next time add your eggs in batches with a spoonful of flour with each addition!

3 Feb 2015

Almond Shortbread

Almond shortbread

The old shortbread recipe. But this time it's with a twist and one now that I've discovered, will not have me rushing back to the plain run-of-the-mill type. Sorry. These shortbread would be dreamy with a nice cup of tea, ice cream, or a cup of cold milk.

Almond Shortbread
170g butter
100g golden caster sugar 
110g ground almonds 
200g plain flour 
1 tsp finely grated lime zest 

For the sticky caramel gloss (optional)
55g unsalted butter
110g brown sugar
50g honey
handful of whole pecans or whole blanched almonds

Set the oven at 160°C/320°F.

In a large bowl, cream the butter and sugar together until light and fluffy. Stir the ground almonds, flour and zest into the mixture. Stir until thoroughly mixed. Knead the mixture a little to mix it fully until it resembles more of a dough.

Loosely wrap the dough in enough cling-film and gently roll it into an even thick log shape. Refrigerate for around 30 minutes. Remove the dough from the fridge and with a sharp knife slice into biscuits about 5mm/ ¼" thick. Place them on a non-stick baking sheet.

Bake for about 25 minutes, until the biscuits are barely coloured. Remove from the oven and leave to cool for 10 minutes.

For the caramel gloss (completely optional)
Keep a cooling rack near, you will need it. Combine the butter, brown sugar and honey in a saucepan and stir over medium heat. Simmer the mixture for 1 minute. Remove from the heat and leave to cool no longer than 3 minutes. Carefully dip the shortbread into the warm mixture until halfway. Place on the cooling rack and add a pecan or almond to decorate before mixture hardens. Work quickly repeating until all the shortbread has been used. Leave to cool on the rack for at least an hour, momentarily rotating each shortbread to avoid sticking, until the caramel has hardened.

Adapted from Nigel Slater's almond shortbreads