hello. is it tea you're looking for?

{christmas}

2011-12-31T00:48:00.000Z

first ever christmas cake, second ever christmas puddings... matured this one for a month...not sure it needed any extra brandy but it got some anyway.
used the same recipe as the wedding cake, very dense and packed with fruit and stem ginger...the house smelt exceedingly christmassy...in november.

added some of my granny's old cake decorations for some extra festive joy

not a great shot of the inside but was too busy thinking about eating it!

wedding

2011-12-13T23:30:00.002Z

three tier wedding cake; fruit (12"), chocolate (8") and vanilla (6").

covered in ivory fondant, decorated with gold brushed roses and tendrils of ivy.

sundae cupcakes

2011-10-08T17:12:00.002+01:00

Ice cream sundae cupcakes...vanilla sponge topped with chocolate buttercream, fondant and dark chocolate. Oh and sprinkles. And a fondant cherry.

chocolate vanilla layer cake

2011-10-08T17:10:00.001+01:00

split layers of chocolate and vanilla sponge, stacked alternatively with chocolate and vanilla buttercream...covered with vanilla buttercream and heart sprinkles.

fruit cake, a practice run

2011-10-08T17:04:00.001+01:00

recipe testing for a 12" fruit cake for a wedding cake. think this one is a winner, nicely dense with fruit and not too sweet.

morph cake

2011-10-08T17:02:00.001+01:00

chocolate layer cake, filled and covered with chocolate buttercream.

princess cake

2011-10-08T17:00:00.001+01:00

Vanilla sponge, filled with raspberry jam and vanilla buttercream.

chocolate and guinness cupcakes

2011-10-08T16:59:00.001+01:00

whatever Paul Hollywood may say on the Great British Bake Off, chocolate and Guinness do go together...he has obviously never had these cupcakes...

bagels

2011-10-08T16:56:00.001+01:00

first attempt at mastering the marvellous bagel...now just have to get some salt beef underway!

take a bow

2011-10-08T16:54:00.001+01:00

chocolate layer cake with chocolate buttercream, doctorates with hand-rolled fondant.

lemons. pink lemonade.

2011-10-08T16:44:00.001+01:00

Simple sugar syrup, fresh lemon juice and zest...and a little red food dye. Went sublimely with a dash of gin!

why only two when three would do nicely?

2011-10-07T00:52:00.001+01:00

Triple layer victoria sponge, filled with vanilla bean buttercream and raspberry jam.

rum desert island birthday cake

2011-07-10T18:45:00.000+01:00

The Cake

Spiced buttermilk rum soaked sponge, filled and covered with vanilla bean rum buttercream. Decorated with rolled fondant, digestive biscuit sand and a rolo palm tree.

dartboard 30th birthday cake

2011-07-10T18:43:00.000+01:00

The Cake

A sizeable 12" vanilla sponge filled with rich chocolate buttercream, decorated with rolled fondant and piped royal icing...oh and some fondant darts to complete the look.

it's a bug's leaf birthday cake

2011-07-10T18:40:00.000+01:00

The Caterpillar

Five chocolate cupcakes covered in vanilla buttercream, decorated with fondant and sweeties.

The Leaf

Rolled fondant leaf decorated with hand made fondant creepy crawlies.

red gerbera birthday cake

2011-07-08T12:32:00.006+01:00

The Cake

Vanilla sponge covered and filled with rich chocolate buttercream, decorated with red fondant gerberas...and magic candles!!

marathon birthday cake

2011-07-08T12:31:00.005+01:00

The Cake

Vanilla sponge cake filled with vanila buttercream and fresh raspberry jam, hand decorated with fondant.

spring birthday cake

2011-03-11T18:48:00.002Z

A birthday cake for M's Nan...two tier, 8" and 6" cakes. The bottom cake is a two layer red velvet cake, and the top is a three layer carrot cake, both filled with cream cheese frosting.
Covered in rolled ivory fondant, and decorated with fondant sunflowers...went rather well with a cup of tea!

hen party nun cupcakes

2011-03-11T18:44:00.001Z

The Cupcakes

Chocolate and Vanilla cupcakes, frosted with chocolate and vanilla buttercream.

Decorated with fondant Nuns and Heart Sprinkles.

lemon wreath cookies - or - ciambelle

2011-01-18T08:19:00.002Z

Discovered on my usual trawl through Martha's Cookie of the Day ... these are absolutley lovely lemony doughnut shaped cookies of joy.

The recipe is exceedingly simple, I made it up whilst some pasta was bubbling away next to me on the stove.

Ingredients

3 cups plain flour

1 tbsp baking powder

1 tsp salt

2/3 cup granulated sugar

zest of one large (unwaxed) lemon

8 oz (226g) butter, room temp (or zapped in the microwave for 15 seconds if you are an impromptu baker like me and are not one to have butter just sitting on the side...

3 large eggs - I used medium and they taste fine to me!

1 tsp vanilla extract - I could not find mine, whoops

1 tsp lemon juice

3 cups icing sugar

lemon juice

sprinkles

Method

Preheat your oven to 175C or 350F, line baking trays with greaseproof paper

Zest your lemon and then juice it (removing pips...no one wants a pippy suprise in their cookie)

Whizz up the granulated sugar and the lemon zest in a small food processor to combine...I am sure you could skip this bit or just do it with your cake mixer...

Cream together the butter and the lemony-sugar, until pale, light and fluffy - about 2 mins

Whilst this is mixing, measure out your flour, baking powder and salt...you can sift this, or what I do is to whisk it lightly in its bowl...saving the tiresome business of cleaning a whisk...set aside

Add the eggs to the butter mix, one at a time, beating well after each addition

Add the vanilla (if you can find yours) and lemon juice

Add the flour gradually and mix well to combine....I found I had to get my hands in to get the flour mixed in nicely...but that could be just because I like sticking my hands in stuff

Take a tablespoon sized lump of the cookie dough - about a squash ball size - and roll out to a 4" sausage

Bring the ends together to make a circle and place on your baking trays

I am not sure if I made mine far too large, but I did not get 6 dozen out of the dough...but then I would have had far too many cookies to contend with! Anyhoo, keep shaping and placing til all the dough is gone..or you have run out of baking trays

Place the trays in the centre of your oven and bake for 18mins, or until they are starting to brown on the edges and underneath...mine took only 15 mins, but my oven is crazy hot

Remove from the oven and cool on racks whilst you make your glaze

In a bowl, add your 3 cups of icing sugar, then gradually add and mix in your lemon juice until you have a thick, but dippable consistency. Martha's recipe calls for 4 lemons! 4! I used one and had plenty, you could use more, or you could use water if its too thick and you don't want to use up lemons. I have enough glaze left over for 5 lemon drizzle cakes, so I think 1 might just be enough

Once cooled, take your cookie, hold it betwixt thumb and finger upside down, and dunk the top into the icing glaze. Place back on your cooling rack - which you will have cleverly placed over the paper you used to bake the cookies on to catch any drips...you threw it away? oh dear, well next time

Complete the dunking of the cookies, then sprinkle with your chosen sprinkles!

Consume happliy and/or share with lucky friends

children in need cupcakes & cake

2010-11-19T08:23:00.000Z

daring bakers: doughnuts, donuts, whatever...fried batter

2010-10-28T09:17:00.001+01:00

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I was just looking for an excuse to make my coffee and doughnut cupcakes again, so this challenge combined with a work colleagues leaving day was the perfect opportunity!

Doughnuts - makes about 30 mini ones

300g plain flour
125g caster sugar
1tsp salt
1tbsp baking powder
1/4tsp cinnamon
1/8tsp nutmeg
30g butter - melted
1/2 cup (4 floz) milk
1 egg - beaten
lots of oil for frying
cinnamon & caster sugar mixed and in a shallow dish, to toss the doughnuts in - optional, but nice!

Method

1. Heat oil in a deepish very thick frying pan, or deep fryer to 375F/180C...I do not have a thermometer, so I just let it heat up and did a test blob of dough...

2. Sift the flour, sugar, salt, baking powder and spices into a large bowl

3. Mix in the melted butter with a knife, then add the milk and egg, stir in again

4. Using floured hands, knead the dough lightly - you may need to add more flour, just add a bit at a time until you are happy that the dough is not too sticky

5. Turn out onto a well floured surface and pat to a 1/4 inch thickness

6. Cut out using a floured cutter, or piping nozzle!

7. VERY carefully drop the doughnuts into the hot oil, a few at a time, and fry - turning once - for about 3 minutes or until golden brown

8. Toss in the cinnamon sugar and place on kitchen roll to drain

gingerbread people: wedding favours and place names

2010-10-22T16:40:00.001+01:00

Ren and Stimpy Birthday Cake

2010-10-22T16:37:00.000+01:00

The Cake

Vanilla sponge cake filled and covered with chocolate sour cream frosting.

Decorated with hand rolled fondant.

spotty dog birthday cake

2010-10-22T16:31:00.001+01:00

The Cake

Chocolate sponge cake, filled and covered with chocolate buttercream.

Decorated with hand rolled fondant

hen party cupcakes

2010-08-08T13:45:00.000+01:00

the cupcakes

vanilla cupcakes topped with vanilla buttercream, decorated with hand cut fondant flowers, butterflies and heart sprinkles

swimming cupcakes

2010-07-17T09:03:00.000+01:00

summer cupcakes

2010-07-14T23:44:00.000+01:00

beach wedding cake and mini cakes

2010-07-01T22:04:00.000+01:00

peacock cupcakes for Silverado

2010-07-01T22:00:00.001+01:00

Chocolate & Vanilla Cupcakes, topped with buttercream

Decorated with fondant and royal icing peacock feathers

visit the Silverado website...lots of lovely jewels!

brighton beach wedding cake & cupcakes

2010-07-01T21:56:00.000+01:00

The Cake

Vanilla sponge filled with raspberry jam and vanilla buttercream

The Cupcakes

Gluten free vanilla and chocolate cupcakes

jack russell & pink high heel themed cupcakes

2010-07-01T21:49:00.000+01:00

cookies & cream and jaffa cake cupcakes

2010-07-01T21:46:00.000+01:00

whoopie pies!

2010-05-12T12:14:00.000+01:00

Expanding the menu at helloisittea.com ...

These cookie-cake hybrids are amazingly delicious, and though not as beautiful as the glorious cupcake, I am looking forward to experimenting with flavours and decorations.

a dozen roses cupcakes

2010-05-12T12:06:00.001+01:00

The Cupcakes

Chocolate and vanilla cupcakes topped with vanilla buttercream, decorated with hand rolled fondant roses

buttertfly 1st birthday cake & cupcakes

2010-05-12T11:56:00.003+01:00

The Cake

6" chocolate cake, filled with vanilla buttercream and decorated with rolled fondant

The Cupcakes

A mix of chocolate and vanilla, frosted with vanilla buttercream. Decorated with fondant blossoms and butterflies

daring bakers: sussex pond, an english pudding

2010-04-28T16:07:00.003+01:00

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

And as happenstance would have it I had that very morn been pondering on this self same subject and had become rather intrigued by Sussex Pond...not only because it was incredibly weird but also because I live in Sussex (though not by a pond) and there is nothing like a little local baking!

I made 4 individual puddings following the below recipe from Delia, the original and larger version uses a whole lemon but I have had my mini dariole molds for ages and this seemed the perfect use for them.

They came out really well, it is always a bit worrisome when you bake something you can't see, so I was very happy with them. The cream took the edge off the sauce, which was tart, but very flavoursome.

Recipe
Makes 6 individual puddings, in 6floz pudding basins/molds
Ingredients
For the suet pastry:
40z self raising flour
20z fresh white breadcrumbs
grated zest of one lemon
3oz shredded suet (I used Atora light vegetable suet)
2floz milk
2floz water
butter for greasing
For the filling:
1 lemon
6oz butter
6oz demerara sugar
...and some double cream to serve...
Method
1. In a large bowl combine the suet, flour, breadcrumbs and zest -mix loosely
2. Combine the water and the milk, then pour in 4floz to the dry mix
3. Bring together with a knife, adding more water if needed, until you have a smooth, elastic dough
4. Divide your dough into 6
5. In turns, place your dough pieces on to a lightly floured surface and roll to 5mm thick
6. Line your well buttered pudding basins with the dough, trimming the excess - repeat to line all, saving your left over dough as this will be for the lids
7. Finely slice your lemon and poke into the molds, you want them 3/4's full
8. Add 1oz of sugar to each mold, then top with 1oz of butter - I had to squish mine in quite a bit!
9. Roll out your remaining dough, cut into circles that will fit the top of your molds
10. Wet the top of the filled molds and tightly seal on the 'lid'
11. Cover tightly with doubled foil, secure with a band and string
12. ...the recipe says to use a steamer but I do not have one...instead I placed in a large saucepan and filled almost to the top of the molds with hot water - but not covering. Leave to steam/simmer for 2 hours.
13. Loosen with a knife before turning out, serve with cream

tile cake

2010-04-11T21:46:00.001+01:00

The Cake

Chocolate layer cake filled with vanilla bean buttercream, covered and decorated with rolled fondant

peppermint swirl cookies

2010-04-11T21:33:00.001+01:00

found these cookies during one of my seemingly endless blog hops...and can not for the life of me find the link, whoops! but...the idea is fantatsic, the cookies themselves were not pepperminty enough for me and were also a little hard, for me but not for others who tasted them.

I am going to definitely take the concept and rework it again, I think I will use the chunky swirl shortbread recipe from the Green & Blacks Chocolate cook book and adapt it for this. In fact the possibilities are quite endless so a day of cookie experiments may be needed :D what larks!

easter baking - birthday berry gateau yogurt & bunny sugar cookies

2010-04-11T21:06:00.001+01:00

an easter trip to devon, a place of cherised childhood memories...glorious sun chased away the rain after the first day so many long walks were had before heading back to our cosy cottage for some yummy food and fireside treats, divine.

daring bakers: orange tian

2010-03-28T18:31:00.001+01:00

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

Oh are these yummy! crumbly, buttery biscuit smeared with homemade marmalade, topped with marmalade swirled whipped cream and caramel soaked orange segments.... sounds like an m&s advert!

never having made the biscuit or the caramel before, this was a great challenge, I love layered desserts and this one is a keeper.

The Pate Sablee:
2 medium-sized egg yolks, at room temperature
80g granulated sugar
1/2 tsp vanilla extract
100g cubed, ice cold unsalted butter
1/3 tsp salt
200g plain flour
1 tsp baking powder

Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

The Marmalade:
100g fresh orange juice
1 large orange used to make orange slices
cold water to cook the orange slices
5g pectin
granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.
Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.
Once blanched 3 times, drain the slices and let them cool.
Once they are cool enough to handle, finely mince them (using a knife or a food processor).
Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge.

The Orange Segments:
For this step you will need 8 oranges.
Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

The Caramel:
200g granulated sugar
orange juice 14 floz

Place the sugar in a pan on medium heat and begin heating it.
Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.
Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

The Whipped Cream:
7floz heavy whipping cream
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.

Assembling the Tian:
Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.
Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
Drain the orange segments on a kitchen towel.
Have the marmalade, whipped cream and baked circles of dough ready to use.
Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.
Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.
Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.
Place the desserts to set in the freezer to set for 10 minutes.
Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

teapot birthday cake

2010-03-22T22:43:00.000Z

The Cake

6" chocolate cake, filled and covered with chocolate buttercream...decorated with sugarpaste hearts and teapot

rugby cupcakes

2010-03-22T22:39:00.000Z

The Cupcakes

Chocolate cupcakes with vanilla buttercream, topped with sugarpaste rugby balls decorated with royal icing

star wars cake: the sequel

2010-03-22T22:34:00.001Z

The Cake

Chocolate cake filled with chocolate buttercream, covered and decorated with sugarpaste and royal icing

slow roast lamb, white chocolate souffles and julie/julia...

2010-03-12T23:49:00.003Z

after a rather long old time of it at work and a brain full of annoying life decisions to be made, I felt I had rather been neglecting my quest for culinary excellence...and especially after going to this scrumptious restaurant for my mum's birthday, and buying the below pot with special bonus money from work, I had to get out of my funk.

not that I have not been a'cookin..I've had cakes and pie coming out of my ears, but this has meant my dinners have been not so elaborate. This changed tonight. ok, that is a bit of a lie, I made chicken kievs on wednesday, but that doesn't count compared to this...

Slow cooked lamb shanks in red wine, served with sweet potato mash, roasted parsnips and flagolet beans...

this in itself, I do have to say, was YUM! though I do think this is in part due to my new shiny le creuset dish which is not allowed to be put away for at least a month.

but what this blog is really about is the sweet things, and this leads me to dessert...now my mum, for whom this dinner was cooked, is just a little bit fond of white chocolate so I went a little nuts on the white choc front...

white chocolate souffles with dark chocolate chips, served with a cold white chocolate creme anglaise. I can actually feel my arteries aching. but in a good way. Though this may also have something to do with watching Julie & Julia at the same time as dessert which may have been food overload!

the souffle is from this beautiful book, the recipe says it make 4x6 floz ramekins, but I only got 3 out of it...don't know if this was my error but the souffle was divine so I do not care! the creme anglaise I adapted from the basic recipe I have to make a thinner sauce, as follows:

1 cup double cream
1/2 cup skimmed milk
1/3 cup granulated sugar
3 egg yolks
3 1/2 oz finely chopped white chocolate...find of the week - Lidls 99p white chocolate, really good quality! whoopee!
1 tsp vanilla extract

bring the cream and milk to a simmer whilst you beat the sugar and egg yolks with a hand mixer til very pale yellow. take the milk/cream mixture off the heat and remove 1/2 cup, stir into the egg mix to temper, then return the pan to the heat and add back into it the egg mix. keep stirring with a wooden spoon til it coats the back of the spoon. pour into a medium bowl and stir in the white chocolate, mix well to melt the chocolate then add in the vanilla...leave to cool or serve warm.

once the souffles are out of the oven, all nice and puffed up, take spoon and delve into the middle...pouring the creme anglaise into the hole - this has the added bonus of not only tasting crazily good but also cooling the souffle down enough to not burn your mouth as you gorge yourself on it.

next I plan to make gingerbread souffles and use this sauce again.

chocolate dipped peanut butter sandwich cookies

2010-03-12T23:14:00.000Z

...another lovely new blog discovery, another recipe I can't make again for at least a year lest the other cookie recipes get jealous.

make these cookies. eat them. share them. but also keep some in a pot in the fridge at home so you forget about them then find them when glaring at the contents willing it to make itself into dinner...and all is right again with the world...

motorbike birthday cake

2010-03-12T23:07:00.001Z

The Cake

Triple layer zesty lemon cake filled with lemon curd buttercream, covered with rolled fondant and decorated with a fondant motorbike...

cheery cherry pie

2010-03-12T23:02:00.000Z

Deep filled cherry pie, birthday iced...

alice in wonderland cupcakes

2010-02-28T12:01:00.001Z

The Cupcakes

red velvet cupcakes topped with buttercream and rolled fondant, decorated with alice in wonderland designs

1st birthday butterfly daisy cake & cupcakes

2010-02-27T01:18:00.002Z

The Cake

6" chocolate cake filled with vanilla buttercream, decorated with hand rolled fondant lettering and designs

The Cupcakes

red velvet cupcakes topped with vanilla buttercream, decorated with fondant blossoms and butterflies

purple swirls anniversary cake & cupcakes

2010-02-27T01:11:00.001Z

The Cake

6" lemon sponge filled with fresh lemon curd and lemon buttercream, decorated with hand rolled & shaped fondant swirls

The Cupcakes

mini chocolate cupcakes with coloured vanilla buttercream, decorated with hand cut fondant toppers

ten pin bowling cupcakes

2010-01-29T19:57:00.001Z

The Cupcakes

Chocolate cupcakes topped with coloured vanilla buttercream and mini bowling balls & pins

Sweet! Such fun to make, and as always putting them together is the best part...although I think my newly found little cupcake boxes are possibly even better! plus I have some in 'Tiffany' blue, yum!

oh yes, and then I made a pared down version of black forest gateau and some brownies, LOTS of brownies...

daring bakers: nanaimo bars

2010-01-27T22:07:00.002Z

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

So firstly I spent quite a long time trying to work out how to say nanaimo without people saying, nemo bars? like the fish? Then I got onto the thinking about how awesome these bars are, custard buttercream! yum. crunchy base, gooey middle and chocolate top. bliss. lots and lots of complements from my team at work who invariably get to taste test anything I bake on whims or for challenges.

I chose not to make gluten free graham crackers...which by the way sounds silly said in an english accent...in fact we add an extra "y" in there for good measure, well we have 26 letters, might as well use them all up!

So, I used the recipe for Graaaam Crackers from the ever lovely 101 Cookbooks...very nice. Felt a bit wrong taking ages to make cookies just to crush them all up again!

Then on with the recipe for the bars themselves...I have to say I found using an 8"x8" pan gave quite thin layers, this proved good for the eating as they are so very rich, but was quite hard for the spreading of the top chocolate layer...but this could be remedied by making a thinner ganache. next time...

Nanaimo Bars

Bottom Layer
115g Unsalted Butter
50g Granulated Sugar
5tbsp Unsweetened Cocoa
1 Large Egg, Beaten
160g Graham Wafer Crumbs
55g Almonds, finely chopped
130g Coconut (Shredded, sweetened or unsweetened)

Middle Layer
115g Unsalted Butter
40ml Heavy Cream
2tbsp Vanilla Custard Powder
254g Icing Sugar

Top Layer
115g Semi-sweet chocolate
28g Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

i ♥ moustaches cupcakes

2010-01-22T08:35:00.004Z

being as it is BFFF Lucy's birthday I took this opportunity to finally make the moustache cupcakes I have been yearning to create since I saw this. Amazing. And lo...the ultimate cupcaking gift for a Lucy was born...

The Cupcakes

Red velvet cupcakes with vanilla buttercream frosting

topped with dark chocolate moustaches and red candy heart sprinkles

recipe postcards

2010-01-08T17:56:00.000Z

a little baking art project...I have an enormous amount of much loved scribbled down recipes that I have been photographing and have printed out on blank postcards to send to my lovely friends and family as winter treats! (well, they will be treats once baked!)

the first test card is of my own special brownie recipe, wending its way to my brother and his girlfriend...

christmas cupcakes

2010-01-04T22:21:00.000Z

The Cupcakes

red velvet cupcakes topped with cream cheese frosting and christmas treet sprinkles

christmas treat boxes 2009

2010-01-04T22:18:00.001Z

The Truffles

dark chocolate

dark chocolate with stem ginger

dark chocolate with baileys

dark chocolate with sour cherries and coconut

dark chocolate with brandy and almonds

The Cookies

chocolate earl grey sandwiches filled with white chocolate ganache

brown sugar sandwiches filled with dark chocolate ganache

chocolate, orange and cardamom

butterscotch pecan

butterfly & bow cake with cupcakes

2010-01-04T22:04:00.001Z

The Cake

double later chocolate cake filled and covered with chocolate buttercream, decorated with a pearlised fondant bow and butterflies

The Cupcakes

chocolcate cupcakes topped with chocolate buttercream decorated with pearlised fondant butterflies

star wars birthday cake

2010-01-04T21:57:00.001Z

The Cake

double layer chocolate cake, filled and covered with chocolate buttercream.

tea party cupcakes - helens birthday treat table

2010-01-04T21:52:00.003Z

The Cupcakes

ice-cream cone cupcakes; vanilla cake baked in a flat-bottomed cone, edged with chocolate and sprinkles, topped with vanilla buttercream and wafers

hi-hat cupcakes; chocolate cupcakes topped with sky-high meringue frosting dipped in chocolate, topped off with a mini-windmill-whizzer

coconut cream pie cupcakes; vanilla cupcakes filled with coconut rum spike patisserie cream, topped with coconut rum spiked buttercream and toasted coconut...and a cocktail umbrella, of course

chocolate raspberry cupcakes; chocolate cupcakes filled with fresh raspberry compote, topped with chocolate-raspberry buttercream and fondant flowers

The Cake

Double layer vanilla cake filled with chocolate-raspberry buttercream, covered with vanilla buttercream. Topped with a pouring of dark chocolate, coconut rum spiked buttercream swirls and fondant cherries.

christmas treat boxes - delivery number one!

2009-12-15T09:16:00.000Z

have been awful at updating this old blog lately, mainly due to immense busy bakingness, which is a good thing!

I will be doing a mass upload very soon, but here is a pleasing treat box picture to be going along with....

purple stars - double vanilla cupcakes with dark chocolate buttercream

2009-11-20T14:28:00.000Z

coffee cupcakes - cappucino & mocha

2009-11-15T16:28:00.000Z

breast cancer cupcakes - cake & coffee sale

2009-11-15T16:26:00.001Z

boo! halloween cupcakes

2009-11-15T16:24:00.000Z

bit late in posting these puppies - made as treats for the little tricksters...

Birthday Cake - Gardening Themed

2009-11-09T10:24:00.003Z

christmas treat boxes 2009

2009-10-29T00:17:00.001Z

daring bakers: macaroons

2009-10-29T00:07:00.001Z

The Daring Bakers’ challenge for October 2009 was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern.

not only is my post late...ahhh! stupid brain confused dates and weekends but I can not turn off italics in blogspot, nor can I get it to format the recipe properly. I must walk away from the computer and sit calmly elsewhere until I can muster the energy to retype everything....meh.

anyhoo, macaroons, yum! strawberry...

helloisittea.com is alive!

2009-10-25T00:08:00.003+01:00

finally cracked the codex that is flash and dreamweaver website building and made my website all by my little old self.
head now hurting and think leg muscles have atrofied. but it is done, and with a few tweaks I think it will be perfect. hurrah and now zzzzzzzzzz....

www.helloisittea.com

daring bakers: pate feuilletee

2009-09-27T23:32:00.000+01:00

the september 2009 daring bakers' challenge was hosted by steph of a whisk and a spoon. she chose the french treat, vols-au-vent based on the puff pastry recipe by michel richard from the cookbook baking with julia by dorie greenspan.

i have been blathering on about wanting to make pate feuilletee (le puff pastry) for a fair old while now, so this challenge, and a new kitchen table (!) gave me the ultimate opportunity. I was worried a little about the daunting task of making this pastry, mainly because everyone always says its either too hard or takes too long to bother with. But I have to say I was exceedingly pleased, time wise the first 4 turns went smoothly and quickly, then I left it overnight in the fridge and completed the last two turns and baked it the following day.

being all about the sweet things in life my vols-au-vent are filled with layered raspberry compote and vanilla custard cream, topped with fresh raspberries. I used the rest of the pastry to make a raspberry and custard cream mille-feuille, some vanilla sugar plamiers and, just because, some cinnamon pin-wheels. yum!

michel richrards puff pastry dough
ingredients
2 1/2 cups plain flour
1 1/4 cups cake flour
1 tbsp salt - which I reduced as I was making only sweet preparations
1 1/4 cups ice water
454g very cold unsalted butter

mixing the dough
put all the flour, cake flour and salt in the bowl of a food processor and pulse a couple of times to mix. add the water all at once, pulsing until the dough forms a ball on the blade. the dough will be very moist and pliable and will hold tohether when squeezed.
remove and form into a ball, slash the top in a tic-tac-toe pattern. wrap in a damp towel and chill for about 5 minutes.
meanwhile place the butter between two sheets of greaseproof paper and beat to with a rolling pin until it flattens into a square that's about 1" thick. take care that the butter remains cool, chill before continuing if necessary.

incorporating the butter
unwrap the dough and place on a floured surface and roll to a 10" square. starting from the centre of the dough, roll out over each corner to create a thick centre pad with 'ears' or 'flaps'.
place the butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. you should now have a package that is 8" square.

making the turns
keeping the work surface and the top of the dough well floured, roll the dough into a 24" long rectangle. brush of any excess flour and fold the dough up from the bottom and down from the top in thirds...this is one turn.
rotate the dough so that the closed fold is to your left. repeat the rolling and folding process, this is the second turn.
at this point either make the next two turns, or chill the dough, then complete them. the total turns needed is six, the last two can be made the next day if needed. you should plan to chill the dough for at least an hour before cutting or shaping it.

making the vols-au-vent
roll the pastry out to 3-6mm thick, chill again for 10 minutes. cut out rounds with a 2" cutter, making clean, sharp cuts. half the rounds form the bases and the other half can have a smaller hole cut out of the middle, these rings are then stuck to the bases using egg wash or milk.
preheat the oven to 200C, chill the vols-au-vent while this heats up, then bake for 15-20 mins.
remove to cool then fill and serve.

making palmiers
roll out a thin rectangle of pastry, press onto vanilla sugar and scatter some sugar over the top too. fold the left side to the middle, and then repeat with the right. complete this once more, then fold in half to make a 'log'. slice this into 1/4" pieces and place on a lined baking sheet. bake at 200C for 10mins, then flip over and bake for another 10min, remove and cool.

making the mille-feuille
roll out a rectangle of putt pastry, place on a lined baking sheet and cover with another piece of baking paper, then top with another baking tray. bake for 20mins at 200C, then flip over and bake for another 10mins. remove and cool, then slice and layer up with vanilla custard cream and fresh raspberries. dust with icing sugar and serve.

birthday cupcakes with tunnocks caramel wafer centres...

2009-09-17T22:45:00.002+01:00

daisy chocolate brownie cupcakes

2009-09-17T22:41:00.001+01:00

yellow & white theme wedding tasters

2009-09-17T22:34:00.002+01:00

plum almond yoghurt mini-cakes with vanilla roasted plums and creme fraiche

2009-09-13T23:12:00.001+01:00

it was the market of local food producers this weekend as part of the brighton food festival, and it was wonderful! so many delicious offerings, I picked up some amazing goats cheeses, a date and apple chutney that I have hidden away for christmas, a spicy plum sauce and some delicious ripe plums too.

after spending what was a rather gloomy day today at my laptop working on my website I couldn't resist using up the plums for dessert (dinner was a scrummy salmon fillet on top of mustard braised leek and cabbage...mmmmm and indeed, hmmmm).

for the plums i decided to use the base of the fig, almond yoghurt cake i made before but this time i made the cakes in my 4" tart rings and roasted the remainder of the plums with vanilla sugar to serve hot with the cooled cakes, and a dollop of creme fraiche.

plum almond yoghurt cake

ingredients

132g butter, softened

132g caster sugar

2 large eggs, beaten

120g ground almonds

66g plain flour

pinch of salt

1/4 vanilla pod, seeds

1/4tsp star anise, ground

66ml plain yoghurt

4 plums, sliced into 8ths

about 8 pistachio nuts, shelled and chopped quite finely

method

1. in a medium bowl combine the dry ingredients and whisk gently to combine

2. beat the butter in a large bowl with a handheld mixer for 1 minute, then add the caster sugar and beat until fluffy - about 2 minutes

3. add the egg a dribble at a time, beating well after each addition

4. fold in the dry ingredients with a spatula until you have a smooth batter

5. fold in the yoghurt until just incorporated

6. divide amongst five buttered 4"tart rings and smooth down the tops

7. place the plum slices just into the batter and sprinkle over the chopped pistachio nuts

8. bake in the lower 3rd of the oven for 10mins, then reduce the temperature to 150C and bake for 20mins more, or until a knife comes out clean-ish when inserted

9. remove to cool on a wire rack, once cooled run a knife round the edges of the tart ring a slide off

vanilla roasted plums

ingredients

15g butter, melted

vanilla sugar, 1 tsp per half plum

3 plums, halved and stoned

method

1. preheat the oven to 190C

2. place the plum halves cut side up on a baking sheet lined with greaseproof paper

3. brush the cut side of the plums with the melted butter and sprinkle a teaspoon of sugar over each one

4. bake towards the top of the oven for 15 minutes

5. serve with the mini-cakes and a dollop of creme fraiche

musical cherry blossom engagement cupcakes & topper

2009-09-13T22:39:00.002+01:00

in collaboration with cake-partner in crime lucy...

perhaps i have been watching too much true blood...

2009-09-13T22:24:00.000+01:00

sugar cookies; chocolate, brown sugar gingerspice, butterscotch pecan and chocolate earl grey sandwiches with white chocolate ganache

2009-09-06T22:37:00.002+01:00

Daring Bakers: Dobos Torta

2009-08-27T23:26:00.009+01:00

just a note....blogger is driving me nuts, merging all my text! ack!
August's Daring Bakers' Challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague.

sponge cake layers
6 large eggs, separated and at room temperature
1 1/3c icing sugar, divided
1tsp vanilla extract
95g plain flour + 17g cornflour
pinch of salt
2oz shelled pistachio nuts, quite finely chopped

chocolate buttercream
4 large eggs, at room temperature
1c caster sugar
110g dark chocolate
250g butter, at room temperature

caramel topping
1c caster sugar
180ml water
40ml lemon juice
1tbsp sunflower oil

finishing touches
whole, shelled pistachios
5oz shelled and roughly chopped pistachios

methods...
sponge layers
1. position racks in top and centre thirds of the oven and heat to 200C

2. cut 6 pieces of baking paper to fit the baking sheets - using a 9" cake pan draw a circle on each...as I made lots of mini tortas I drew round a 4" tart ring 6 times on each sheet. thus each tray would be for one cake, I made 6 mini cakes in total. make sure you turn the paper over...pen ink cake is not good!

3. beat the egg yolks with 2/3c icing sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes.

4. in another bowl, using clean beaters, beat the egg whites until soft peaks form. gradually beat in the remaining 2/3c icing sugar until the whites firm stiff, shiny peaks. using a large rubber spatula, stir in about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of the white visible. combine the flour and salt. sift half the flour over the eggs, and fold in; repeat with the remaining flour...at this point I folded in chopped pistachios and a little green dye...

5. line one of the baking sheets with a circle-marked paper. using a small offset spatula, spread about 3/4c (I used about 1 1/2tbsp for my mini ones) of the batter in an eve layer, filling in the traced circle on one baking sheet. bake on the top shelf for 5mins (mine took about 3mins). keep repeating this process with the other papers and cake mix. when the cakes are done invert onto a flat surface and carefully peel back the paper, slide the cake layer back onto the paper to cool. trim each layer into a neat round using a sharp knife, I used a large cookie cutter to trim mine to about 3".

chocolate buttercream
1. prepare a double boiler

2. whisk the eggs with the sugar until pale and thickened, about 5mins

3. fit the bowl over the boiling water in the saucepan. cook the egg mix, whisking constantly, for 2-3mins until it thickens a bit. whisk in the finely chopped chocolate and cook, stirring, for a further 2-3mins

4. scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. it should be quite thick and sticky in consistency

5. when cool, beat in the butter, a small piece at a time, using an electric hand whisk. you should end up with a thick, velvety chocolate buttercream. chill while you make the caramel topping

caramel buttercream
1. choose the best looking cake layers for the caramel tops

2. line a baking sheet with parchment and butter, place the cake layers on the paper and divide into 6 equal wedges (if doing the one large cake, using just one layer and split into 12)

3. stir the sugar, water and lemon juice in a small saucepan. bring to the boil over a medium heat stirring often to dissolve the sugar. once dissolved into a smooth syrup, turn up the heat to high and boil without stirring, swirling the pan by the handle occasionally until the syrup has turned into an amber-coloured caramel

4. pour, very quickly and evenly, over the cake wedges, spread with a spatula to get an even coverage

5. leave to cool the cut our the wedges with a sharp knife

assembling the dobos
1. spread a layer of buttercream on one of the cake layers, repeating til you have 5 layers stacked up. cover the sides and top of the cake...repeat with the remaining mini cakes! this took AGES! damn my mini-cakes!

2. press the chopped nuts round the sides of the cake

3. propping a pistachio under each wedge so the it sits at an angle, arrange the wedges on top of the cakes in a spoke pattern

4. refrigerate until icing is set, about 2 hours, let slices come to room temperature for best possible flavour

strawberry milkshake cupcakes

2009-08-18T19:16:00.006+01:00

two weeks away from my kitchen has left me with a huge baking need...so far I have made a giant moussaka, a spinach pie (spankopita), the below yummy cupcakes and as I type this there are some brownies a-bakin' in my oven....wheeee! these cupcakes are pretty great, I do have to say, I used fresh strawberries with no other flavourings and they were so full of that yummy strawberry-ness. perfect.

pecan blueberry cinnamon rolls

2009-08-18T19:01:00.006+01:00

oh heaven! these were my first rolls, and they were sublime! The smell that filled the house was just too much, mouth-wateringly good. They went down a treat at work in the morning, delish! The recipe is from the lovely Leila Lindholm. and then I went to Greece....bliss...

daring bakers challenge: teacakes! ...(mallows)...

2009-07-27T19:07:00.007+01:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. time and life stopped me make the milan cookies, saved for a later date for sure, but I did conquer the mallows!

totally splendid, was pretty nervy about the marshmallows but was really happy with them. I think next time I will have a bit more confidence to make sure the mallow top covers the cookie nicely - was more worried about getting it all over the place so think I may have been a bit over cautious - but that did result in more mallows! Mallow...teacake, for the brits...Recipe For the cookie base 3 cups plain flour

1/2 cup caster sugar

1/2 tsp salt

3/4 tsp baking powder

3/8 bicarbonate of soda

1/2 tsp ground cinnamon...which I forgot! darn.

170g unsalted butter

3 large eggs, whisked together

homemade marshmallows - as below

chocolate gaze - as below

1. blend the dry ingredients in amixer

2. on a low speed add the butter and mix til sandy

3. add the eggs and mix to combine

4. form the dough into a disk, wrap in clingfilm and chill for at least 1 hour - up to 3 days

5. line baking trays with baking paper

6. preheat oven to 375F/180C

7. roll out cookie dough to 1/8" thick, on a lightly floured surface. use a 1 1/2 inch cookie cutter - or a small plastic tube

if you are me - to cut out small rounds of dough

8. transfer to the prepped pan and bake for 10 minutes or until light golden brown - let cool to room temperature

9. pipe a 'kiss' of marshmallow onto each cookie. let sit at room temperature for 2 hours

10. line a cookie sheet with baking paper

11. one at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze

12. lift out with a fork and let excess chocolate drip back into the bowl

13. place on the prepped pan and let set at room temperature until coating is firm, about 1-2 hours

marshmallow recipe

1/4 cup water

1/4 cup light corn syrup - i used golden syrup

3/4 cup caster sugar

1 tbsp powdered gelatin - I could only find sheet gelatin, 4 sheets of which I softened in water, drained and added to the

syrup off the heat

2 tbsp cold water - omitted due to use of sheet gelatin

2 egg whites, room temp

1/4 tsp vanilla extract - omitted, I split the mixture and added 1tsp rose water with pink dye to one half, and 2tsp cocoa

in 1tbsp water to the other

1. in a saucepan, combine the water, syrup and sugar, bring to "soft-ball" stage (235C)

2. sprinkle gelatin over the cold water and let dissolve - if sheet gelatin like me, soften in water for 10 mins

3. remove syrup from heat and add gelatin (drain first if using sheets)

4. whip the egg whites until soft peaks form and pour the syrup into the whites

5. add the vanilla - or as I did, rose water or chocolate - and continue whipping until stiff

6. transfer to piping bag - I piped the rose half, and poured the chocolate half into an oiled and icing-sugared tray to set, for cutting int o squares and tossing in cocoa

chocolate glaze - I made half with milk chocolate and half with dark...yummy!

12oz chocolate

2oz vegetable oil

1. melt the 2 ingredients together in a bowl set over simmering water

happy birthday flake cupcakes

2009-07-15T12:52:00.006+01:00

cherry french royale tart

2009-07-12T14:28:00.006+01:00

the sun has returned after a rather soggy few days and has put me back in the baking mood after the mammoth cake weekend. spent far too long in bookshops yesterday looking at cook books, two of which are now squeezed in on my bulging kitchen bookshelves...hee!

the recipe for these beauties is adapted from one of the books i could not resist, a piece of cake by leila lindholm, which is one of the most beautifully put together books i have perused in a long time. it is one of those lovely recipe books that you can just read as it is and it is almost as good as baking itself, brilliant. the recipe calls for curd cheese, which i was unable to get in my local shop, so i substituted with cottage cheese that i drained and creamed first. i used cherries in my tarts as i am obsessed, but you should definitely get the book to have a look at the numerous other variations suggested.

safari birthday cake

2009-07-06T23:48:00.004+01:00

a cake created for Cap'n Pete's birthday, a glorious joint effort by baking accomplice Lucy and me!

three-layer chocolate fudge cake

2009-07-06T23:44:00.004+01:00

cherry blossom cupcake tower and topper...happy birthday jen!

2009-07-06T23:40:00.004+01:00

mini cupcakes - a quartet of flavours

2009-06-27T18:05:00.005+01:00

mini cupcakes in red velvet, chocolate, vanilla and coffee...all iced with buttercream and fondant flowers/butterflies...

daring bakers challenge: bakewell tarts, a few berries and some rhubarb

2009-06-27T17:43:00.007+01:00

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Never been a massive fan of Bakewell Tarts, all stemming from my aversion to almonds, which I am working, and also the fact that my first inrroduction to them was thos sticky little Mr K ones that I know everyone LOVES but I simply can not abide.

But I have been getting better with my almond uncertainty latley, and thusly charged right in to this challenge...so far in, infact, that I made 4 different types. Using the sweet shortcrust recipe given in the challenge (below) I made reaspberry, blackcurrant and rhubarb tarts...and then to use up come chocolate pastry I had lying about I made some morello cherry ones. Oh yum! They were so good...and I do like bakewell tart it seems, fantastic!

The Recipes - to make 5x 3" tarts and 1x 5x13" tart...

Sweet Shortcrust Pastry

225g plain flour

30g sugar

1/2tsp salt

110g unsalted butter, cold/frozen

2 egg yolks

1/2tsp almond extract

1-2tbsp cold, cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside. Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

125g (4.5oz) unsalted butter, softened

125g (4.5oz) icing sugar

3 (3) eggs

2.5ml (½ tsp) almond extract

125g (4.5oz) ground almonds

30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembling the Bakewell Tarts

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart tins, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. If desired - remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter.

toot toot tractor birthday cake

2009-06-10T15:02:00.005+01:00

ordered for a 1st birthday cake...so so sweet, am all smily at its cuteness!

mini banana breads

2009-06-10T10:49:00.006+01:00

random favourite memory: eating honey and banana sandwiches with my grandad, who only made them with the squishiest of bananas on brown bread with plenty of runny honey. bliss. and so when I spied 4 decidedly shoddy looking bananas hanging out in my fruit bowl, looking all dejected, I knew it was time for a cake...hmm..but is it not ALWAYS cake time? Well yes, but this time was banana cake time, correction, banana mini-cake time!

Banana Loaf Cake

Ingredients

3-4 superbly ripe bananas, mashed with a fork

75g melted butter

150g light brown sugar

1 egg, beaten

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

pinch of salt

180g wholemeal flour - or 187g plain if you'd rather...but why would you?

Runny honey

Method

1. Preheat the oven to 180C - lower if using mini tins, I used 150C

2. In a large bowl, mix the butter and bananas together

3. Add in the sugar, egg and vanilla - mix to combine

4. Add the spices and mix

5. Add the baking powder and salt - mix

6. Sift over the flour and beat in

7. Pour into prepared loaf tins, makes one large or 16 mini

8. Bake in the centre of the oven for 50 mins, or about 25 if mini

9. Remove when done and cool for in the tins before turning out...whilst cooling I pricked the top of the cakes with a skewer, heated some runny honey and poured a little over each cake

happy birthday cupcake!

2009-06-08T22:40:00.005+01:00

20 x cupcake order; 10 vanilla & 10 chocolate, iced with buttercream and topped with fondant birthday wishes...

cake? for me? whoo hoo!

2009-06-08T20:07:00.003+01:00

happy birthday to me! and thanks to lucy for my AMAZING cakes! I am so very glad you caught the baking bug too! Hurrah!

daring bakers challenge: rhubarb pecan streusel strudel

2009-05-25T21:55:00.010+01:00

Mmmmm hmmmm I love me some strudel, oh yes indeedy.... but boy oh boy is that strudel dough a puzzler. The recipe is very simple, and the instructions easy enough, but to achieve a perfectly stretched, tissue thin dough is tricker than Mr Trick and his tricky box of super tricky tricks! Going into the challenge with my usual gusto I did find myself pulled up rather short once it came to the dough stretchy part, but enough of my dough-woe... The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers... And here is said recipe; first up the dough... Strudel dough from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour 1/8 teaspoon salt 7 tablespoons (105 ml) water, plus more if needed 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough 1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

I made two strudels in total, and I can safely say that after several batches of baking skill re-affirming cupcakes I will be attempting this again, because even my shoddy efforts were particularly delicious it has to be said. The first was the classic apple strudel, following the recipe posted for the challenge, as follows:

Apple strudel from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum 3 tablespoons (45 ml) raisins 1/4 teaspoon ground cinnamon 1/3 cup plus 1 tablespoon (80 g) sugar 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided 1 1/2 cups (350 ml) fresh bread crumbs strudel dough (recipe below) 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Yum. yum yum and yum, this was scrummy...I was happy with the dough, it did give a flaky, multi-layered-ness, as desired - even though there were a 'few' holes...sadly my photos do not do it justice, and I did get bored and eat it all rather than wait for better light, whoops! For my second attempt I mulled over several ideas, most involving rhubarb and finally settled on the title piece, Rhubarb Pecan Streusel Strudel. For this I used up the last two-thirds of my dough, stretched as thin a possible without making too many gaping holes...I lay down a 3" line of frozen rhubarb, over this I sprinkled vanilla sugar and then some creme patisserie, all finally topped with a pecan streusel. Once rolled and coated with melted butter, I popped some more streusel on top and baked for 30 minutes. Oh it was goooooooood! I will definately be doing that again once my dough rolling skills have improved. Rhubarb Pecan Streusel Strudel: 50g frozen rhubarb 3-4 tsp vanilla sugar Flan/Creme Patisserie: 90 ml double cream 3 tbsp vanilla sugar 2 tbsp cornflour 1 large egg, beaten Heat the cream to just below simmering; whisk together the egg with the cornflour & sugar. Temper half the cream with the egg mix, whisking for about a minute, then return to the pan (off the heat) and whisk well to combine for a few minutes more. Pour into a small bowl and chill immediately in an ice-bath, whisking all the time. Put in the fridge until needed.

Pecan Streusel: 1/4 cup plus two tbsp plain flour 28g butter, softened 1/4 cup vanilla sugar 1/4 cup pecans, coarsely chopped Cream the butter and sugar, then rub in the flour & pecans to make a dry, crumbly mix. Pop in the freezer to chill until needed.

...and I must add, rather yummy cold with a nice glass of bucks fizz :D

wedding cupcakes....a feat achieved...

2009-05-22T20:49:00.004+01:00

I started at 9am this morning, and put the last cupcake in a box at 5.30pm...pretty good going I think! It was only 65 cupcakes, but for a first proper effort I am very chuffed with myself. I must thank Ikkin for her kind help with cutting out mini flowers and keeping the chatter alive (I may have gone a bit cake-feverish without her!)

ice cream cupcakes-ish

2009-05-16T21:45:00.007+01:00

after an exhaustive and exhausting search in all shops near me for flat bottomed ice cream cones to make proper ice cream cupcakes I had to admit defeat; getting my cake hat on, hah, I ALWAYS have my cake hat on...(hmmm, I so want a hat of cake...oooh imagine mini hats, made of cake! plans are formulating)....sorry, anyway, cake hat was on and I decided to make them ice-creamy by doing big old frosting and adding a wafer & sprinkles on top....and lo...

I experimented with a new chocolate cupcake recipe, and it is super nice, I used to always use the magnolia one but for some reason it was always very temperamental for me. Often it felt too airy leading to odd cupcakes that went a bit bubbly, and then could sink...tante irritato (sorry just seen Angels & Demons and have gone all fake-italiano). This recipe is very very easy as it is a 'dump it all in and blend' method, my first attempt at one too. Chocolate Cupcakes - makes 20 Ingredients 250g plain flour 450g caster sugar 65g cocoa powder 1 1/2 tsp baking powder 12 fl oz milk 113g butter, softened 2 tsp vanilla extract 2 large eggs Method 1. preheat oven to 180C (170C fan) 2. sift dry and add wet ingredients - except the eggs - straight into your mixer bowl 3. mix on low speed at first to avoid flour cloud, then increase to high for 2 minutes 4. add the eggs and beat again for another 2 minutes, scrape bowl and beat quickly to combine any random bits 5. fill your cupcake cases (or ice cream cones if your quest if more fruitful than mine) 2/3rds full and bake for 20-25 minutes 6. remove and leave to cool before icing Vanilla Buttercream Ingredients 226g butter, softened 750g icing sugar, sifted 2 fl oz milk 1 tsp vanilla extract Method 1. beat butter until very creamy, scrape bowl down 2. add most of the icing sugar, then the milk and vanilla - beat on a low speed (I cover my mixer with a tea towel to avoid getting mess everywhere), then increase the speed to incorporate well 3. add the rest of the icing sugar and beat again first on a low speed, then increase to high and leave for a few minutes to get a very creamy, fluffy frosting (at this point you could add cocoa, or remove half and add to make chocolate too) 4. fill a piping bag fitted with a large star tip (I have lost mine hence the round tipped piping :( meh) and pipe ice cream 99 style toppings on the cooled cupcakes. To get a high mound I make first a base of frosting, then pipe another cone on top, with a little wrist flick to get the classic ice cream tip! 5. finally pop in your wafers, I pushed mine down into the cake a bit for security, then add sprinkles of your choice! yum yum yummy yum! I'd love to serve these with a hot fudge sauce...oooooooh just think of it!