Treat Petite February 2015 – Round Up

Treat Petite February 2015 – Round Up
This month’s theme for Treat Petite was ‘Love Is In The Air’ and it certainly was! It’s been great to see all the love out there expressed through baking. It’s amazing how many food types can be made heart shaped too! Read on to drool over the beautiful treats, get inspired for Valentine’s Day and look out for March’s theme over on Cakeyboi soon!
 

The first entry were these beautifully presented Chocolate Layer Cakes by The Gluten Free Alchemist – chocolate heaven!

What Claire Baked sent us these Raspberry Ripple Meringue Love Nest, filled with salted caramel cream, they sound like a sweet tooth’s dream!

Herbs, Spice and Tradition made these perfectly uniform and very pretty No Bake Strawberry Cheesecakes.

The Green Gourmet Giraffe made these Nutella Rice Bubble Slices in a heart shape. Anything to do with Nutella is great in my opinion!

This delicious looking Nigella’s Ice Cream Cake with Butterscotch Sauce was submitted by Caroline Makes… An easy no bake recipe shaped into hearts using a clever cake mould.

My Treat Petite co-host Cakeyboi made these Raspberry Mint Choc Blondies which are pretty in pink and I would imagine taste very refreshing!

A second entry from Caroline Makes… was these Valentine’s Chocolate Hearts which are very cleverly made with Hershey’s Kisses.

 

 

Kerry Cooks entered these awesome Nutella Stuffed Mini Heart Calzones. I think they look awesome, Nutella surely wins my heart!

Another Nutella entry with these beautifully baked Nutella Shortbread Hearts from Family-Friends-Food.

This stunning Raspberry Lemon Drizzle Trifle from The Gluten Free Alchemist is perfectly presented, gluten free and a great use for leftover cake!

A very interesting flavour combination from Farmersgirl Kitchen with these Sweet Potato, Ginger & Lemongrass Muffins. Good for your heart in more ways than one!

These pretty Chocolate Orange Love Heart Biscuits by Fab Food 4 All are dipped in chocolate and look delicious. They would be great with ice cream as recommended by Camilla!

How adorable are these Penguin Oreos from The More Than Occassional Baker?! Almost too cute to eat!

Garden Tea Cakes And Me sent in these Heart Shaped Stained Glass Biscuits, made by melting a boiled sweet in the middle of the dough for a pretty stained glass effect.

Chocolate Log Blog sent in these Jumbles with a White Chocolate Lemony Drizzle. I’ve not heard of Jumbles before but these figure of eight shaped biscuits flavoured with citrus fruits sound delicious!

Who needs restaurant food when you can make these gorgeous Valentine Mochaccino Mousses by How To Cook Good Food yourself at home, stunning!

These gorgeously marbled Raspberry Madelines were sent in by Cooking For Kishore. I love the streaks of raspberry through the batter.

These fabulous Valentine Candy Cane Chocolate Hearts by The More Than Occasional Baker are an easy no bake recipe and a great way for using up Christmas sweets.

Searching For Spice cut up some mini marshmallows and dipped them in coloured sugar to create the pretty decoration on these Marshmallow Flower Cupcakes.

How amazing are these Red Velvet Brownies with Oreo Cream Cheese Mousses & Chocolate Ganache?! I think I want to marry Domestic Goddess!

I love Welshcakes and they are especially good warm, these Vegan Valentine’s Welshcakes from Allotment2Kitchen are super cute and gorgeously golden.

These Individual Tiramisu‘s by My Little Italian Kitchen would be the perfect ending to a romantic meal! A rich classic dessert that has stood the test of time.

Roses are so synonomous with Valentine’s day so what a perfect flavour to use in baking. These Valentine’s Rose Heart Biscuits are so pretty and Simply Cooked With Love sent some to her daughter for Valentine’s.

For my entry I made these Pink Velvet Cake Truffles using leftover cake and cream cheese. They are an easy no bake recipe and decorated with a single heart sprinkle I think they look quite pretty!

Belleau Kitchen sent over these Two Ingredient Banana Pancakes which are made using only bananas and eggs, I’m pretty impressed by this!

JibberJabberUK made these Cheesecake Brownies that look awesome! I’ve had cheesecake brownies before and I know what a yummy treat they are.

These pretty little Raspberry Shortbread Hearts from BakingQueen74 are made with freeze dried raspberry pieces which are full of flavour, she baked these with her children.

 

Now we have three gorgeous entries from Revi’s Foodography. First are these Mini Heart Poori, which are a savoury Indian snack that puffs up when fried, it has been coloured red with beetroot and looks so pretty!

Revi Foodography’s second and third entries are Chocolate Covered Strawberries and an Eggless Red Velvet Cake. They go beautifully well together and they look amazing and so romantic!

The Dream Baker made some Chinese New Year themed non-dairy treats for her husband. Absolutely adorable sheep shaped Pineapple Cookies and cute mini Peanut Cookies.

Finally, The Crafty Larder sent in these sumptuous looking Black Forest Brownies, such a delicious combination of flavours and a great twist on a classic.

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Orange 5-Spice Cake

Orange 5-Spice Cake

Tomorrow is Chinese New Year and this year it is the year of the Sheep (or Goat in some cases). There’s a bit of confusion over which animal it actually is this year because the Chinese symbol that represents it is used to describe a variety of sheep/goat type animals. People born in the year of the Sheep are believed to be gentle and mild mannered, and do not like to be the centre of attention. I’m not sure how much I believe in the personality types, but I love Chinese culture and I find it so interesting. I decided to make this cake using the well known Chinese 5 spice and orange as it’s a flavour often used in Chinese cooking.

I started by creaming together 400g caster sugar and 115g butter. I then added 3 eggs and whisked in. Then I added 480ml fresh orange juice and mixed in.

In a seperate bowl I weighed out 560g plain flour, 4 tsp baking powder, 1/2 tsp 5 spice mix, 1/2 tsp mixed spice 1/2 tsp cinnamon, 1/4 tsp ground ginger and 1/4 tsp cardamom. I mixed it into the batter and then poured it into a lined baking tray.

I baked it on 350F/180C/Gas Mark 4 for 30 minutes. Then I turned it down to 325F/160C/Gas Mark 3 for a further 20 minutes until a skewer came out clean.

While the cake was still hot I brushed melted butter over the top and sprinkled on a topping made from 25g golden caster sugar, 1/2 tsp cinnamon and 1/2 tsp mixed spice mixed together.

The cake was lovely and light with a great spicy flavour. I do think the orange flavour could’ve been stronger, but I was using up some zested oranges. I’d definitely recommend adding the zest of one orange for a stronger punch of orange! It takes great with custard too (not sure how Chinese that is!) I hope you enjoy the Chinese New Year celebrations in your city this weekend!

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Orange 5-Spice Cake

Ingredients

  • 400 g Caster sugar
  • 115 g Butter
  • 3 Eggs
  • 480 ml Orange juice
  • 560 g Plain flour
  • 4 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • 1 tsp Mixed spice
  • 1/4 tsp Ground cardamom
  • 1/2 tsp 5 Spice
  • 25 g Butter melted
  • 25 g Golden caster sugar

Instructions

  1. Cream together the caster sugar and butter. Add the eggs and whisk in. Then add the orange juice and mix in
  2. In a separate bowl stir together the plain flour, baking powder, 5 spice, 1/2 tsp of the mixed spice 1/2 tsp of the cinnamon, the ground ginger and cardamom. Mix it into the wet ingredients to make a batter, then pour into a lined baking tray
  3. Bake on 350F/180C/Gas Mark 4 for 30 minutes, then on 325F/160C/Gas Mark 3 for a further 20 minutes
  4. Mix together the golden caster sugar, 1/2 tsp of the cinnamon and 1/2 tsp of the mixed spice
  5. While the cake is still hot brush the melted butter over the cake and sprinkle the sugar mixture all over the cake too
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Pink Velvet Cake Truffles

Pink Velvet Cake Truffles
After making the Hidden Heart Cake from my last blog post, I had a lot of leftover cake lying around. Cake pops are of course an option when you have leftover cake, but I am not great at getting them to balance on the sticks so I figured Cake Truffles was my safest option. I called them Pink Velvet because the leftover cake I used was pink, and they contain cream cheese, but you can use any type of leftover cake to make these tasty treats!

I started by using a food processor to turn my leftover cake into crumbs. I had about 400g cake. It doesn’t matter how much cake you have, you just need approx half the amount of cream cheese.

I needed 190g cream cheese to get my cake to a stage where if I rolled it into a ball it stuck together. I recommend using full fat cream cheese, it just tastes better!

I rolled all the cake into balls using my hands and placed them onto a lined baking tray. I then put them in the freezer for about an hour. I got 24 cake truffles exactly from the mixture.

I melted 250g white chocolate (this covered 16 of the cake truffles). I also melted 125g dark chocolate for the remaining 8 cake truffles.

I removed the truffles from the freezer and dipped them into the chocolate and coated them using two forks to balance them. I placed them onto some greaseproof paper and placed a single heart sprinkle on each one. I left them to set.

I loved the final effect and I thought they looked really pretty! I also found them a lot easier to handle and less messy to dip in chocolate than regular chocolate based truffles.

Inside the truffles is a delicious moist centre. I mean, cream cheese and cake mixed together, is that ever not going to be good?! It’s dangerously easy to eat several of these in one sitting!

I am entering these into myself and Cakeyboi’s monthly baking challenge, Treat Petite. This month’s theme is ‘Love Is In The Air’.

I’m also entering them into Fab Food 4 All and Fuss Free Flavours monthly challenge Credit Crunch Munch, this month hosted by Elizabeth’s Kitchen Diary, as I used leftover cake to make this recipe.

 
 
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Pink Velvet Cake Truffles

Ingredients

  • 400 g Leftover cake
  • 190 g Full fat cream cheese
  • 250 g White chocolate
  • 125 g Dark chocolate
  • Heart sprinkles

Instructions

  1. Use a food processor to turn the cake into crumbs
  2. Mix the cream cheese into the cake crumbs
  3. Roll the cake into balls using your hands and place them onto a lined baking tray. Then put them in the freezer for about an hour
  4. Melt the chocolate
  5. Remove the truffles from the freezer and dip them into the chocolate, coating them fully. Place them onto some greaseproof paper and place a single heart sprinkle on each one. Leave to set
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Hidden Heart Cake

Hidden Heart Cake
I was recently contacted by the team at BakingMad.com to try out one of their Valentine’s recipes. BakingMad.com is a very helpful website that is full of not only many recipes, but also lots of helpful tips to aid you with your baking. They partner with Billingtons Sugar, Allinson’s Flour and Nielsen Massey flavour extracts. They sent me some flour, sugar and vanilla extract to make my chosen recipe with. I chose this hidden design cake as I’ve wanted to try out this technique for a while, it looks so impressive and clever! There are lots of different ideas out there of what image to hide inside. I think this is a good one to start off with if you want to give hidden designs a go for the first time.

I started with the pink sponge. I creamed together 175g butter and 175g golden caster sugar.

I then added 3 beaten eggs and 1 tsp vanilla extract and whisked in.

Finally I folded in 175g self raising flour, 1/2 tsp baking powder and enough Sugarflair Baby Pink food colouring to get a strong shade (about 3 blobs).

I poured it into a loaf tin and baked on 160C/325F/Gas Mark 3 for 45 minutes. Leave it to cool completely before cutting (I left it overnight). When fully cool I cut off the ends of the sponge, then scored marks along it the same thickness as my heart shaped cutter.

I cut the sponge into pieces and then used my heart shaped cutter to cut out hearts from each piece. BakingMad.com recommends making cake pops with the leftovers. They also make good snacks. I made some easy no bake Pink Velvet Cake Truffles with mine.

I made the chocolate sponge by creaming together 175g butter and 175g golden caster sugar. I then added 3 beaten eggs, 1 tbsp milk and 1 tsp vanilla extract and whisked in.

Finally I folded in 150g self raising flour, 1/2 tsp baking powder and 35g cocoa powder.

I put some mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it as neatly as I could in a row.

I then spooned the remaining mixture around and on top of the pink sponge.

I baked on 160C/325F/Gas Mark 3 for 45 minutes.

To make the buttercream I mixed together 300g icing sugar, 1 tsp vanilla extract and 150g butter. I then added in 75g melted dark chocolate and mixed until smooth.

I spread the buttercream over the fully cooled sponge and sprinkled on some pink heart sprinkles I found in the Tesco baking aisle.

Now came the moment of truth! Did the hidden design technique work for me? As you can see, yes it did! I thought it looked great and I was really pleased with the effect. I do think I could’ve used a larger heart shape, but I’m glad I was cautious on my first go on this. It’s such a cool effect and will certainly provide a surprise for whoever you bake it for!

I am entering this cake into Jibber Jabber UK’s Love Cake February challenge where the theme is For The Love Of Cake. This cake certainly represents love!

Hidden Heart Cake Recipe from BakingMad.com. I was sent flour, sugar and vanilla extract to make this recipe with. All opinions are my own.
 
 
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Hidden Heart Cake

Ingredients

  • 500 g Butter
  • 350 g Golden caster sugar
  • 6 Eggs
  • 3 tsp Vanilla extract
  • 325 g Self raising flour
  • 1 tsp Baking Powder
  • Pink food colouring
  • 1 tbsp Milk
  • 35 g Cocoa powder
  • 300 g Icing sugar
  • 75 g Dark chocolate , melted

Instructions

  1. Make the pink sponge first. Cream together 175g of the butter and 175g of the golden caster sugar
  2. Add 3 of the eggs and 1 tsp of the vanilla extract and whisk in
  3. Fold in 175g of the self raising flour, 1/2 tsp of the baking powder and enough pink food colouring to get a strong shade
  4. Pour the mixture into a loaf tin and bake on 160C/325F/Gas Mark 3 for 45 minutes. Leave it to cool completely, then cut off the ends of the sponge, then scored marks along it the same thickness as your heart shaped cutter
  5. Cut the sponge into slices following the scored lines and then used your heart shaped cutter to cut out hearts from each piece
  6. Make the chocolate sponge by creaming together 175g of the butter and 175g of the golden caster sugar. Add 3 of the eggs, the milk and 1 tsp of the vanilla extract and whisk in
  7. Fold in 150g of the self raising flour, 1/2 tsp of the baking powder and the cocoa powder
  8. Put some of the mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it neatly in a row
  9. Spoon the remaining mixture around and on top of the pink sponge
  10. Bake on 160C/325F/Gas Mark 3 for 45 minutes
  11. To make the buttercream mix together the icing sugar, 1 tsp of the vanilla extract and 150g of the butter. Then added the melted dark chocolate and mix until smooth
  12. Spread the buttercream over the fully cooled sponge and sprinkle on some pink heart sprinkles
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Raspberry & Limoncello Tart

Raspberry & Limoncello Tart
I am getting a lot of use of my new Tarte Maison tin! I decided to use it again after it’s first Spinach & Feta Tart outing to make this Valentine’s themed dessert. Valentine’s Day can be quite cheesey I admit, but I personally love it! Celebrating love and being romantic is lovely and I think ‘why not?!’ You can enjoy the day whether single or loved up in my opinion, we all have loved ones we can shower with affection. Over the years my friends have been kind enough to send me cards, flowers and baked goods. And I’ve done the same back. Now I have a wonderful boyfriend to focus my affection on, but I still like to surprise my friends with a fun card or Valentine’s treat. This tart would be great to share between friends or enjoy as dessert with a romantic meal.

I started by making the filling. In a bowl I mixed together 450g fresh raspberries, 200g sugar, 60g cornflour, 60ml limoncello and the zest of one lemon. I let it sit to infuse together while I made the pastry.

To make the pastry I used the same method and amounts from my Pumpkin Pie recipe. This is my favourite shortcrust pastry recipe, it does make a little too much but don’t worry I have a great idea for the leftovers later on.

I greased my tin and lined it with the pastry, cutting off any excess
and pricking the bottom with a fork. I then put baking paper in the
pastry and poured in some baking beans. I baked it on 180C/350F/Gas Mark
4 for 10-15 minutes until the pastry started to brown around the edges.

I took the paper and baking beans out and baked it again for 5-10 minutes until the bottom looked fully cooked.

I measured out the lid and cut heart shapes in it. Of course you can do the lid any way you like, lattice works well too.

I filled the pastry base with filling. Then put the pastry lid on top, which was a bit fiddly as the filling is very wet, but I got it on and sealed the edges with beaten egg, then brushed beaten egg all over the pastry lid.

I baked the tart on 180C/350F/Gas Mark 4 for 20-25 minutes until it was golden brown. The lid did split from the sides at either end, which was partly my fault as I think I could’ve sealed it better, but I was still really pleased with the heart effect!

When cut, the filling was much more solid, almost like a jelly or jam. The filling was fruity, sweet and delicious. It’s great with custard and I think would also work well with ice cream! You could do mini versions too if you didn’t want to make a large tart.

I did have a little leftover pastry and filling, so I made these cute Heart Shaped Hand Pies. All you need to do is roll the pastry out and cut out heart shapes. Lay them on a lined baking tray, put a spoonful of filling in the middle and cover with another piece of pastry. Seal the edges with a fork and cut a slit or cross in the middle. Bake on 180C/350F/Gas Mark 4 for about 20 minutes.

I am entering this recipe into this month’s Alphabakes hosted by Caroline Makes… and The More Than Occassional Baker, where the letter is ‘V’, and I made this tart for Valentine’s Day so I think it’s fitting!

I’m also entering into Cake Of The Week’s challenge Baking With Spirit as this recipe contains Limoncello, an Italian liquor. The theme this month is ‘Fun’ which I think this tart is!

 
 
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Raspberry & Limoncello Tart

Ingredients

  • 450 g Fresh raspberries
  • 200 g Caster sugar
  • 60 g Cornflour
  • 60 ml Limoncello
  • 1 Lemon
  • 170 g Butter
  • 350 g Plain flour
  • 2 Egg
  • 1 Beaten egg

Instructions

  1. Start by making the filling. In a bowl mix together the fresh raspberries, caster sugar, cornflour, limoncello and the zest of the lemon. Let it sit to infuse together while you make the pastry
  2. To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add the eggs until a dough forms. Wrap in cling film and chill in the fridge for 30 minutes
  3. Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake it on 180C/350F/Gas Mark 4 for 10-15 minutes
  4. Take the paper and baking beans out and bake it again for 5-10 minutes
  5. Measure out the lid and cut heart shapes in it
  6. Fill the pastry base with filling. Then put the pastry lid on top, and seal the edges with the beaten egg, then brush the beaten egg all over the pastry lid
  7. Bake the tart on 180C/350F/Gas Mark 4 for 20-25 minutes until golden brown
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