Usually snowmen wear scarves but I thought this one looked a bit fannnncccy so I bobbed him in a bow tie. I love a good bow tie, I don’t know why we don’t all wear them more often! I rouged his cheeks to give the world inpression he’s had too much sherry. Well we’ll see how Jeremy goes down at lunch time (and yes I always name my snowmen … although most of time I make snow cats). Why hasn’t it snowed yet?!?!???
Nigella is the answer to all things naughty and chocolatey. Behold, my first Yule log in a very long while. I broke my hand mixer so it took me a lot longer than normal to whisk my egg whites. Check out Nigella’s website for the recipe:
The Yule log barely has any ingredients in it actually, it’s a flour free recipe so it makes a very light sponge. Be careful not to burn it because it doesn’t take long to cook in a shallow baking tin. Best to let the sponge cool too before adding the chocolate buttercream, otherwise you just end up with a lot of melted butter…
I haven’t had a great track record with caramel shortbread. I’ve burnt the caramel and struggled to get the shortbread off the tray etc. However. That time in my life is over and I now welcome my new and improved self. Behold, my successful caramel shortbread following James Morton’s recipe online. Dead simple and dirt cheap to make.
My tips for avoiding caramel shortbread disasters:
- Watch your shortbread in the oven and don’t let it go too dark around the edges
- Don’t over handle the shortbread dough- just bring it together and avoid excessive play
- Constantly stir the caramel on a medium heat, if you see dark brown bits bubbling up – whisk them away!
- Use your nose to check it’s not burning
- Don’t put the chocolate in the fridge once layered on top of the caramel- leave to cool at room temperature for excellent shine
- Line the tin with paper, so much easier than butter. Less risky!
- Don’t forget to buy the condensed milk (I always forget!)
This recipe uses salted butter for the shortbread and the caramel- I have to say NOM! Wouldn’t be the same without the salt.
I’ve had a bit of a baking dry spell recently and Halloween was the perfect excuse to make a cake and dress up. My friends and I decided to dress up as the Scooby Doo gang. Jinkies!
I made a ghostly green lemon drizzle cake with purple icing. The drizzle syrup was dark green to make the sponge look particularly gruesome. I plonked a friendly little spider on the top. I’m not really a fan of scary things!
I covered the cake in purple icing and then piped a swirl of white icing on top. I used a cocktail stick to give it a webbed look by dragging it through the icing evenly.
Voila! That’s the only kind of spider I want to find in my kitchen….
‘Let’s do what we do best Scoob, eat’ – Shaggy
- 3 eggs
- 50g desiccated coconut
- 2tbsp cream coconut
- 175g sugar
- 175g self raising flour
- 175g butter
- 1 1/2 tsp baking powder
- 280g icing sugar
- 100g butter
- 3 tbsp cream coconut
I have decided that coconut cake is now my favourite cake. All you do is mix the above together and bake at 160 fan until golden.
So so good! I slapped on the buttercream and sprinkled it with desiccated coconut. On nom nom. The batter makes 14 cupcakes or a small loaf. If I have a sad day… this is what I’ll be baking and eating.
Where are my fellow nerds out there? An old colleague of mine left her job today to become a biology teacher so I thought a biology themed cake was in order! I used lots of bright, fun colours and big shapes to create the intracellular components. Can you guess what each component is?
Good luck Molly, I’m sure you’ll make a fantastic teacher !!!! 🙂
Another rainy day. I don’t need to make anyone a celebration cake so I took the opportunity to make a delicious courgette cake for myself. I used a recipe from the BBC good food website and exchanged a few ingredients for different ones. It was more of a ‘best before’ cake than anything else really. Sometimes you just have to bake everything in your cupboard and start afresh!
- 2 eggs
- 125g unsalted butter
- 85g brown sugar
- 350g grated courgette
- 1tsp vanilla extract
- 300g self raising flour
- 1/4 tsp nutmeg
- Pinch of baking powder
- 40g chopped walnuts
- 40g sultanas
- 40g dried cranberries (soaked in orange juice)
I blended the sugar and butter together and then chucked the rest of ingredients into the bowl in no particular order. The cake mixture has an interesting texture, kind of sticky and not as dollopy as normal cake batter. I plopped it into a lined baking tin and baked for one hour on 160C fan. I poked it with a knife to check it was cooked and then let it rest. It’s important to let it cool because the courgette cake is delicate and can lose its structure and collapse. How I know this…. erm just a feeling really. Heh hem…
I made an 8 inch lemon drizzle cake with lemon buttercream and carved the middle out. I covered the well with grey icing and put some blue icing inside for the water. It took two hours to make the roof by laying sugar tiles carefully on some iced cardboard. I constructed pillars out of doweling and sugar and stuck the roof to it. The roof was quite heavy so I supported the structure with sponges whilst it dried. I made a bucket and tied it to some rope and placed it inside to finish it off.
Best challenge ever! This is by far the funnest cake I’ve ever made. I made a chocolate fudge brownie cake with chocolate ganache buttercream. I used rice crispy squares to shape the top of the box and coated the whole thing in ganache.
I twisted some icing together to give the weaved sewing box a nice edge. I made some peach icing to make a cosy lining. I filled the box with a LOT of wool , cotton and buttons. I plopped an iced lid on it too and voila! Finished!
This week’s challenge was a baby shower cake with a Winnie the Pooh theme. I am a massive Winnie the Pooh fan and was delighted with the idea. Can’t think of a better way to celebrate a baby than good old Pooh bear. Peppa pig just isn’t as good in my humble option.