Posts Tagged ‘Baking’

Iron Cupcake – Pink & Blue

Well, tonight was my first experience of the Iron Cupcake competition in Leeds…. and it was certainly a tough one! It’s a monthly challenge to all budding cupcake bakers out there to come up with the yummiest and most beautiful creation according to the theme of the month.

This month it was ‘blue & pink’ in aid of Cancer Research uk and people had come up with some very clever ideas (14 entries in total). Everyone arrived & set out their cakes and signs. The best cake from each entry was photographed and displayed, whilst the rest were cut up for judging. The entry fee for each ‘baker’ is £5 (which usually gets you a free drink – but tonight was donated to charity). You can also put yourself forward as an ‘eater’ (which Tom did – see his picposterous) and go round with a scorecard – marks out of 5 for presentation & out of 10 for taste. Everyone was having a greattime and giving it careful consideration! And you weren’t allowed to linger around your entry to put any pressure on people!!

I liked the ‘Strawberry & Cream’ cupcake, which was delicious and light, and a gorgeous ‘Blueberry’ one (which came 2nd.) There were some amazing cocktail themed ones, like ‘Blue Lagoon’, ’Cosmopolitan’ (which won) with umbrellas & adornments and lots with very bright blue & pink frosting.

My entry was ‘Turkish Delights’ – based on the red velvet chocolate cupcakes (Hummingbird Bakery recipe) topped with a pink rosewater & cinnamon buttercream, pink glitter and pieces of turkish delight. I was pleased with how they turned out, the cake was rich, the topping was just sweet enough but unfortunately slightly gooey! When cut into quarters, it did somewhat ruin the presentation :( (But I did get some hints from some of the other bakers!) I also forgot to take a photo until they had nearly all gone – oops!

Prizes are given out for first & second place, but that’s not really the point. It was great fun to do the planning and baking and even better to enjoy everyone else’s! And in true competitive spirit I have now retreated to plan my next attempt!

Details:

When: Sunday @ 6pm – see website for dates

Where: The Adelphi, Leeds (lovely function room upstairs)

Idea: Bake 12 cupcakes in line with the theme of the month, bring 3 whole to display and the rest cut into quarters for tasting. You must have a pretty sign to tell folks about your creation.

Website: http://www.ironcupcakeleeds.co.uk/

Cranberry & Almond Scones

My aunt & uncle are coming to visit tomorrow and I wanted to make some homemade scones. On a recent trip to Costco I thought it was a good idea to buy a jumbo sized bag of dried cranberries to be used for baking (much cheaper than in the supermarket!) – and so am eager to try them out in different recipes. I had a look on the internet and through my entire shelf of cookbooks and couldn’t find an appropriate recipe, so I decided to experiment a little.

I used a basic cherry scone recipe, substituting cranberries (soaked in OJ) for cherries, added some flaked almonds and glazed the top with the left over orange juice and a dusting of brown sugar. They have turned out really well, and aren’t too sweet (which is the danger with sweetened dried fruit) as I only put in a tablespoon of sugar into the mixture. Give it a try, they took less than half an hour and are much nicer than bought ones!

Ingredients:

  • Self raising flour – 225g
  • Pinch of salt
  • Caster sugar – 1 tablespoon
  • Butter – 75g
  • Dried cranberries – 80g
  • Flaked almonds – 40g
  • Egg x 1 beaten
  • Milk – 50ml
  • Fresh orange juice – a splash (enough to soak the cranberries in)
  • Golden caster sugar to dust

Method:

  • Preheat oven to 220 degrees C (mine is a fan oven)
  • Soak cranberries in orange juice for about 10 mins, then chop them up a little. Save the OJ for glazing later.
  • Sieve flour, salt & caster sugar into a bowl
  • Add the butter (preferably cold) chopped into small cubes & rub in until you get a breadcrumb consistency
  • Add the chopped cranberries and flaked almonds
  • Add the beaten egg and mix
  • Add the milk little by little and mix until you get a soft but not wet dough
  • Roll out on a floured surface to about 2cm thick
  • Cut out scone shapes – I used a round 5cm cutter
  • Place on a greased baking tray/baking parchment
  • Brush the left over orange juice over the scones and sprinkle golden caster sugar over the top to give them a little crunch
  • Bake for about 12 mins and they should be golden on top

An autumnal cake

Spotted some plums on 1/2 price this afternoon and decided to make a very seasonal cake. The recipe is from one of my favourite cookbooks – Nigel Slater’s Kitchen Diaries. The recipes are arranged by month to give you a clue which ingredients are at their best, and I have to say everything we have cooked from this book to date has been lovely!

You need:

20cm cake tin
Butter 150g
Golden caster sugar 150g
Eggs 3
Plain flour 75g
Baking powder 1 1/2 tsp
Ground almonds 100g
Chopped walnuts 50g
16 plums (de-stoned and cut in quarters)

Mix cake batter ingredients together and put into cake tin. Arrange plum quarters on top, then bake at 180 degrees C for 45 mins.

Delicious!

A day for a Garden party

Last weekend we went to a lovely garden party at my mother-in-law’s. Luckily the unreliable summer weather was kind and stayed sunny for the occasion – the garden was decked out with bunting and filled full of friends having a good time. The theme was ‘afternoon tea’ and so there was a great array of homemade cakes to be marvelled at (see pics) and there was a good effort made by all to sample a piece of each! Some of the inspiration & recipes came from two really good cookbooks – ‘Bake me I’m yours…cupcake’ and ‘Afternoon tea parties’.

Rose water cupcakes

Rose water cupcakes

Festive bunting

Festive bunting

Double choc hazelnut cookies

Fancied some cookies tonight so decided to knock up a quick batch. They are very easy to make and need only 12 mins at 190 degrees C.

Ingredients:
Butter 125g
Sugar 125g
Egg 1
SR flour 200g
Salt – a pinch
Hazelnuts 50g
Chocolate – 125g roughly chopped chunks of your fav chocolate. (I used a mix of white and milk)

Put small handfuls of mixture on a baking sheet and watch them spread out into lovely American style cookies as they bake!

Millionnaire’s Shortbread

Discovered chef Phil Vickery does ‘pudcasts’ – podcasts for pudding recipes. It’s associated with Carnation milk, so they are all on their website. Have had a real hankering for some chocolate caramel shortbread, so decided to try his recipe. It was very easy and they turned out really well (but very rich!) Nice for a treat!

Goddess Flapjack

Tried out a new flapjack recipe tonight from Nigella’s ‘How to be a Domestic Goddess’ book.
Ingredients:
Oats 450g
Brown sugar 75g
Butter 300g
Golden syrup 150g
Bake for 25 mins at 190 degrees C

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