Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

I mixed in the plain flour and baking powder, then folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. I decided to do it this way as I didn’t want the meringues to break. I used these Meringue Drops from Iced Jems.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

These cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

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5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using an electric whisk, or hand whisk

  4. Add the egg and vanilla extract, and whisk them in

  5. Mix in the plain flour and baking powder

  6. Using a wooden or silicone spoon, fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon the mixture onto your lined baking trays, then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I put the white chocolate into a small piping bag to control the drizzle, or you can use a spoon.

  10. Once the chocolate has set, dig in!

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Strawberries & Cream Cake

Strawberries & Cream Cake

One of the signs of summertime in the UK is that the Wimbledon Tennis Championships begins. Strawberries and cream was served at the first Wimbledon back in 1877 and has continued to be a winning combination ever since. This cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It’s made up of a generous vanilla sponge, filled with sweetened mascarpone cheese and strawberry jam, topped with whipped cream, freeze dried and fresh strawberries – it screams summer is here!

I started by creaming together 350g caster sugar and 350g baking spread using an electric hand mixer until it was light and fluffy.

Then I whisked in 6 eggs and 2 tsp vanilla extract until smooth, then mixed in 350g self raising flour.

Using scales for accuracy, I separated the mixture between two greased and lined  8″ sandwich tins.

I baked them on 180C/160C Fan for 45 minutes until they were golden brown and a skewer inserted came out clean.

When the sponges were fully cool I made the filling by mixing together 250g mascarpone cheese, 50g full fat cream cheese, 1 tsp vanilla extract and 5 tbsp icing sugar. I spread strawberry jam over the sponge, then added the filling leaving about 2 tbsp in the bowl.

I topped it with the second sponge and spread the remaining filling on the top.

Using my electric hand mixer I whipped up 300ml double cream with 2 tbsp icing sugar, put it in a piping bag with a Jem 1E open star nozzle and piped it around the edges. I sprinkled a packet of freeze dried strawberries in the centre that I smashed up.

 

I pressed the fresh strawberries into the whipped cream all round the edges, and sprinkled some red hundreds and thousands I got from Tesco all over the cake. This cake is best served straight away, but it will keep in the fridge until the next day.

 

The sponge was lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly – it’s a combination that has stood the test of time for a reason!

             

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Brilliant Blog Posts by Honest Mum.

 

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5 from 1 vote
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Strawberries & Cream Cake

Ingredients

For the sponge

  • 350 g Caster sugar
  • 350 g Baking spread or Butter
  • 6 Eggs
  • 350 g Self raising flour
  • 2 tsp Vanilla extract

For the filling

  • 250 g Mascarpone cheese
  • 50 g Full fat cream cheese
  • 5 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 6 tbsp Strawberry jam

For the decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 18 g Packet of freeze dried strawberries
  • 9 Fresh strawberries
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line two 8" sandwich tins

  2. To make the sponge, cream together the caster sugar and baking spread using an electric hand mixer until it is light and fluffy

  3. Whisk in 6 eggs, two at a time, mixing between each addition 

  4. Then mix in the vanilla extract, followed by the self raising flour

  5. Separate the mixture between the sandwich tins. You can do this by eye, or use scales for accuracy

  6. Bake them for 45 minutes until they are golden brown and a skewer inserted in the middle comes out clean. If they are browning too much, turn the oven down to 160C/140C Fan

  7. Once the sponges are baked, remove from the oven and run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely

  8. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar

  9. Put one of the sponges on your chosen cake stand or serving plate and spread the strawberry jam all over it, then spread the filling over the jam leaving about 2 tbsp in the bowl

  10. Top with the second sponge and spread the remaining 2 tbsp of the filling on top in the centre, it doesn't need to reach the edges

  11. Whip up the double cream and icing sugar either by hand, with an electric hand mixer, or food mixer. Put it into a piping bag with an open star nozzle and pipe it all around the edge of the cake

  12. Smash up the freeze dried strawberries if they are whole (you can also buy pieces that won't need smashing up) and sprinkle them in the centre 

  13. Add the fresh strawberries on top of the whipped cream all around the edge of the cake, and sprinkle the red hundreds and thousands, if using, all over the cake

  14. Slice and enjoy!

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Strawberry Milkshake Oreo Cheesecake

Strawberry Milkshake Oreo Cheesecake

Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this sweet baby pink creation. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.

To make the base I whizzed up 250g oreos in a food processor. I added 75g melted butter and mixed it all together, then I pressed it into the bottom of a 23″ springform tin and put it in the fridge to chill.

For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up 750g full fat cream cheese and 180g icing sugar. Then I added 300ml of double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set.

To decorate I drizzled shop bought strawberry sauce all over the top, then whipped up 300ml double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.

 strawberry milkshake cheesecake

The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!

This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.

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Strawberry Milkshake Oreo Cheesecake

Servings 12

Ingredients

For the oreo base

  • 75 g Butter melted
  • 250 g Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste

For decoration

  • 200 g Pink sprinkles
  • 200 g Strawberry dessert sauce
  • 58 g Strawberry Cheesecake Oreos
  • 300 ml Double cream

Instructions

  1. For the base use a food processor to whizz up 250g of the oreos. Add the melted butter to the oreo crumbs and mix it all together, then press it into the bottom of a 23" springform tin and put it in the fridge to chill

  2. Using an electric hand mixer, whisk up the full fat cream cheese and the icing sugar. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add 300ml of the double cream and whisk until it is thick

  3. Smooth the filling over the base then leave it in the fridge overnight to set

  4. Once removed from the tin, decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up 300ml of the double cream and piped rosettes all around the edge. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes

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Strawberry Cupcakes with Nutella Buttercream

Strawberry Cupcakes with Nutella Buttercream
 January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

I started by dicing up 400g fresh strawberries. I added 1 heaped tsp flour and mixed in, to ensure they wouldn’t sink when baking.

I stirred together 480g self raising flour, 1 tsp baking powder and 1 tbsp cinnamon.

I added 285ml almond milk (or you can use regular milk), 225g melted butter and 2 beaten eggs.

I gently folded in the strawberries and 285g caster sugar.

I filled 23 cupcake cases with the mixture.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together 150g butter and 300g icing sugar.

I then added 200g Nutella, 3 tbsp double cream and 1/2 tsp vanilla extract.

I piped it onto the cupcakes using a piping bag and sprinkled some pink heart sprinkles on top. The cupcakes are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It’s just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine’s Day.

I’m entering this into myself and Cakeyboi‘s monthly challenge Treat Petite, this month hosted by United Cakedom. The theme is Like It, Love It, Gotta Have It! And I certainly feel that way about Nutella!

And into this month’s Food Year Link Up hosted by Charlotte’s Lively Kitchen, for Valentine’s Day.

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

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Strawberry Cupcakes with Nutella Buttercream

Servings 23

Ingredients

  • 400 g Fresh strawberries
  • 480 g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285 ml Almond milk
  • 225 g Butter melted
  • 2 Eggs
  • 285 g Caster sugar
  • 150 g Butter
  • 300 g Icing sugar
  • 200 g Nutella
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract

Instructions

  1. Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
  2. Stir together the flour, baking powder and cinnamon
  3. Add the almond milk (or you can use regular milk), melted butter and eggs
  4. Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
  5. Bake them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then leave them to cool
  6. To make the buttercream, mix together the 150g butter and icing sugar
  7. Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired
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Pimms Cupcakes

Pimms Cupcakes
I joined my local WI (Women’s Institute) at the beginning of the year as I wanted to meet some new people in my local area. I’ve been attending the meetings every month and I’ve been really enjoying it. So far I’ve listened to the author Rosie Garland read passages from her book out in a entrancing theatrical style, I’ve heard a former sex worker who turned her life around and is now studying for a degree tell her personal journey, and I’ve been inspired by women in business giving advice from their life experiences. It’s been an interesting few months! I decided to bake for this month’s meeting and as the theme was sport and Wimbledon is happening at the moment, Pimms Cupcakes immediately popped in my head!

I decided to use some dried fruit inside the batter so I cut up 60g dried apple and 90g dried strawberry.

I mixed together 245g butter and 245g caster sugar. I added 4 eggs, and the zest of 1 orange, 1 lime and 1 lemon.

Finally I added 245g self raising flour, the chopped dried fruit and 6 mint leaves chopped very finely.

I baked the cupcakes on 180C/350F/Gas Mark 4 for 20 minutes. The batter made 18 cupcakes.

To decorate I made icing using 160g butter, 1 and a half tbsp Pimms and 400g icing sugar. I piped it on using a piping bag and nozzle.

I used paper straws, strawberries cut in half and mint leaves to finish the decoration. I thought they looked really cute!

The cupcakes dissappeared fast at the WI meeting and at the end of the meeting I won a bottle of faux Pimms for my efforts! I was embarrassed, but pleased of course!

I’m entering these cupcakes into myself and Cakeyboi’s monthly challenge, Treat Petite. This month’s theme is ‘Summertime Special’.

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Pimms Cupcakes

Ingredients

  • 60 g Dried apple
  • 90 g Dried strawberry
  • 405 g Butter
  • 245 g Caster sugar
  • 4 Eggs
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • 245 g Self raising flour
  • 25 Mint leaves
  • 1 1/2 tsp Pimms
  • 400 g Icing sugar
  • 8-10 Fresh strawberries

Instructions

  1. Cut up the dried apple and the dried strawberry
  2. Mix together 245g of the butter and the caster sugar. Add the eggs, and the zest of the orange, lime and lemon
  3. Fold in the self raising flour, the chopped dried fruit and 6 of the mint leaves chopped very finely
  4. Bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. For the buttercream mix 160g of the butter, the Pimms and the icing sugar together. Pipe it on using a piping bag and nozzle
  6. Decorate with paper straws, strawberries cut in half and mint leaves
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Double Chocolate & Strawberry Muffins

Double Chocolate & Strawberry Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. Delicious and really easy to make too.

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together 175g caster sugar and 175g butter.

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

Then I folded in 45g cocoa powder and 130g self raising flour. And finally I added 125g of the Urban Fruit dried strawberries, I cut any larger pieces in half, and added half a pack of chocolate chips.

I divided the mixture between 12 muffin cases and baked on 180C/350F/Gas Mark 4 for 20 minutes.

To decorate I melted 60g dark chocolate and drizzled it over the muffins.

Finally I sprinkled on some freeze dried raspberry sprinkles. I did want to use strawberry sprinkles, but the shop only had the raspberry ones.

The muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my blog post on the Mango & Lime Muffins I made with the mango Urban Fruit!

I’m entering these into myself and Cakeyboi‘s monthly baking challenge Treat Petite. This month the theme is ‘Let’s Get Fruity!’

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Double Chocolate & Strawberry Muffins

Ingredients

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips
  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries

Instructions

  1. Cut up the dried strawberries
  2. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  3. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  4. Divide the mixture between 12 muffin cases and bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry
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British Seaside Cake

British Seaside Cake
I don’t know about you, but when I think of going to the British seaside I think of Mr Whippy ice creams. With a flake and some strawberry sauce of course. The National Trust are celebrating the South West Coast at the moment with a Coastal Festival, and seen as they look after over 300 miles of it, there’s a lot of fun to be had! They’re arranging everything from beach clean ups, water sport events, walks, runs, picnics and plays.

They’ve even made the epic cake above to commemorate their celebrations, and have asked bloggers to make cakes too, with the theme ‘I love the coast’. My cake is all about my childhood memories of going to the seaside, playing in the sand and eating ice cream.

My cake was three layers high and I baked each layer seperately. I started by greasing and lining my tins.

I then creamed together 350g butter and 350g caster sugar.

I added in 6 eggs, bit by bit, and 3 tsp vanilla extract, and whisked well.

Finally I folded in 350g self raising flour and 2 tsp baking powder and divided the mixture between the three tins. I even went as far as to measure the mixture to make sure it was divided evenly! I have a lot of problems with my cakes getting domed tops and I read some tips about making a hole in the middle of the mixture to stop this, so I thought I’d give it a try.

The second part of the anti-dome tip was to place a circle of greaseproof paper over the top with a hole in the middle. I baked the cakes on 160C/325F/Gas Mark 3 for 30 minutes.

Well the tips worked! My cakes came out perfectly flat on top. I am going to definitely use these tips next time. I left the cakes to cool.

For the ‘ice creams’ on top of the cake I purchased some cup cones, the ones with flat bottoms.

I wrapped them in foil and placed them into a muffin tin.

I made a cake batter using the same method as the bigger cake, except I used 56g butter, sugar and self raising flour, 1 egg and 1/4 tsp vanilla extract.

I baked them on 160C/325F/Gas Mark 3 for 25 minute. I removed the foil and left them to cool.

For the icing I mixed together 160g icing sugar with 80g butter and 1/4 tsp vanilla extract. I piped it onto the cones just like a Mr Whippy, and then pushed in a chocolate flake.

I made the blue sea icing by mixing together 400g icing sugar, 200g butter, a drop of Sugarflair Ice Blue food colouring and 1 tsp vanilla extract.

I crushed up 5 digestive biscuits for the sand.

I layered up the cake using strawberry jam to sandwich them together. I used a whole jar of jam.

I iced the cake all over with the blue buttercream, then I put 2 cocktail sticks into the bottom of each ice cream cake and stuck them into the cake. This gave them stability as the flake made their weight uneven. I then piled the biscuit sand all around the cones and all over the top of the cake.

The final flourishes were shell chocolates around the edge of the cake and some strawberry sauce on the ice creams. I was so pleased with the final result! It was like the seaside had come to my house.

It was delicious inside too, I think the simple flavours of vanilla and strawberry jam were just right for the indulgence of the decoration. My boyfriend loved the ice cream cone cupcakes, and I thought they were really tasty too. I’ll absolutely be making a bigger batch of them another time.

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British Seaside Cake

Ingredients

  • 406 g Caster sugar
  • 686 g Butter
  • 7 Eggs
  • 1 1/2 tsp Vanilla extract
  • 406 g Self raising flour
  • 2 tsp Baking Powder
  • 3 Flat bottomed ice cream cones
  • 1 jar of Strawberry jam
  • 560 g Icing sugar
  • 3 Chocolate flakes
  • 5 Digestive biscuits
  • Blue food colouring
  • Shell chocolate
  • Strawberry sauce

Instructions

  1. Grease and line three sandwich tins
  2. Cream together 350g of the butter and 350g of the caster sugar
  3. Add in 6 of the eggs, bit by bit, and 3 tsp of the vanilla extract, and whisk well
  4. Fold in 350g of the self raising flour and 2 tsp of the baking powder. Divide the mixture between the three tins
  5. Bake the cakes on 160C/325F/Gas Mark 3 for 30 minutes. Leave the cakes to cool
  6. For the 'ice cream' cakes wrap the cones in foil and place them into a muffin tin
  7. Cream together 56g of the butter and 56g of the caster sugar. Whisk in 1 of the eggs and 1/4 tsp of the vanilla extract. Then fold in 56g of the self raising flour. Divide between the cones
  8. Bake on 160C/325F/Gas Mark 3 for 25 minute. Remove the foil and leave them to cool
  9. For the icing mix together 160g of the icing sugar with 80g of the butter and 1/4 tsp of the vanilla extract. Pipe it onto the cones, and then push in a chocolate flake
  10. Stack up the large cake using the strawberry jam to sandwich each layer together
  11. For the blue sea icing mix together 400g of the icing sugar, 200g of the butter, the blue food colouring and 1 tsp of the vanilla extract. Cover the cake with it
  12. Put 2 cocktail sticks into the bottom of each ice cream cake and stick them into the large cake
  13. Crush up 5 digestive biscuits and pile all around the cones and all over the top of the cake
  14. Add the shell chocolates around the edge of the cake and strawberry sauce on the ice cream cakes
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Strawberry & Vanilla Cake

Strawberry & Vanilla Cake

I think I must be one of the few people in the world, or at least the UK, that doesn’t like strawberries. That being said, my wonderful boyfriend loves them, so when he requested a Strawberry & Vanilla Cake for his birthday I was happy to oblige! Despite not liking the taste of strawberries, I think they look great and make the cake look very summery and fresh. He loved the cake and was very giddy when he saw the finished product, it got cut minutes after the photo above was taken! Making things for my loved ones is one of the best things about baking as I love how happy they get when you present it to them. If you want to make a strawberry lover very happy here’s what to do…

I made a four layered sponge by firstly creaming together 350g butter and 350g caster sugar. I added 6 beaten eggs little by little and whisked in.

I split the mixture into two. In the first lot of mixture I added 2 tsp vanilla extract and 175g self raising flour. I split this into two again for baking. I baked each layer separately using an 8 inch cake tin, although you could do two layers and slice them in half.

Into the second lot of mixture I added 1/2 tsp LorAnn Strawberry flavour oil, SugarFlair food colouring in Baby Pink to colour the batter and 175g self raising flour. Again I split it in half for baking.

I baked each layer of sponge on 180C/350F/Gas Mark 4 for around 20 minutes. When the four layers of sponge were cooked I left them to cool.

I made a vanilla buttercream from 300g butter, 600g icing sugar, 3 tsp vanilla extract and 1 tbsp cream cheese.

I put the first layer of sponge on the cake stand and spread strawberry jam over it. I put strips of baking paper around the edges so no buttercream would get on the cake stand.

I continued sandwiching the layers together with strawberry jam until they were all piled high!

I spread the buttercream over the sponge using a palette knife. I tried to make it as smooth as possible, although I am not an expert at this!

After cutting the tops off the strawberries I arranged them on top of the cake. I sprinkled over some white chocolate chips as my boyfriend insisted they were a necessary element of the cake! I think they looked good too and were a good way of filling in the gaps between the fruit. There are lots of other ways you could arrange the strawberries on top – be creative!

I loved the effect of the layers when it was cut, and the cake was very much enjoyed by the birthday boy!

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Strawberry & Vanilla Cake

Ingredients

  • 650 g Butter
  • 350 g Caster sugar
  • 6 Eggs
  • 5 tsp Vanilla extract
  • 350 g Self raising flour
  • Pink food colouring
  • 1/2 tsp LorAnn Strawberry flavour oil
  • 600 g Icing sugar
  • 1 tbsp Cream cheese
  • 1 jar of Strawberry jam
  • Approx 26 Fresh strawberries
  • 1 bag of White chocolate chips

Instructions

  1. To make the sponges creaming together 350g of the butter and the caster sugar. Add the eggs, one at a time and mixing between each addition
  2. Split the mixture into two. In the first lot of mixture I add 2 tsp of the vanilla extract and 175g of the self raising flour. Split into two again and pour into 8 inch cake tins
  3. Into the second lot of mixture add the strawberry flavour oil, pink food colouring and 175g of the self raising flour. Split into two again and pour into 8 inch cake tins

  4. Bake the sponge layers on 180C/160C Fan/350F/Gas Mark 4 for around 20 minutes. Then leave them to cool
  5. Make the vanilla buttercream by mixing 300g of the butter, the icing sugar, 3 tsp of the vanilla extract and the cream cheese
  6. Put the first layer of sponge on a cake stand and spread strawberry jam over it
  7. Continue sandwiching the layers together with strawberry jam between each one
  8. Spread the buttercream over the top and sides of the sponge using a palette knife
  9. Arrange the strawberries on top of the cake, then sprinkle over the white chocolate chips
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Strawberry Fudge

Yay! I’m back as my laptop is all fixed and I can finally post this yummy fudge that I made my boyfriend for Valentine’s Day. Sorry the recipe is late, but don’t let that stop you from making this fudge for any occassion! Having no laptop has been much more of a struggle than I expected, turns out I am way more addicted to blogging that I realised…! I have made fudge a few times now. I did vanilla and Baileys flavours around Christmas time for gifts to my family and boyfriend (otherwise known as the fudge monster). Once he had devoured the Christmas fudge, most of it before Christmas Day, he asked if I could make him some strawberry fudge one day. I struggled a bit with a recipe as a lot of fudge recipes use marshmallows (especially strawberry ones for some reason), and my boyfriend is a vegetarian so he can’t eat them because they contain gelatine. This one is cobbled together and honestly I didn’t know if it would work! But it turned out to be the best fudge I have made so far. Here’s how I made it…

I started with 500g caster sugar, 100g butter and 400g evaporated milk on a low-medium heat in a large pan. I stirred gently until the sugar and butter dissolved fully.

I added food colouring until it turned a nice light pink colour. Then I added strawberry flavouring, I used about 8 drops.

I used Sugarflair in Baby Pink and LorAnn Strawberry flavour oil.

Then I turned up the heat! I boiled the mixture for 10 minutes and stirred constantly. It does bubble away quite a lot and the mixture rises in the pan – use a bigger pan than you think you’ll need! A silicone spatula for stirring is also a must.

Once it was done I took it off the heat and stirred in 200g white chocolate.

Finally I beat the fudge for about 10 minutes with a wooden spoon. This means stirring it quite aggressively! It will thicken up and start to lose it’s glossy finish.

Then I poured it into a square 8×8 tin lined with baking paper.

I sprinkled freeze dried strawberry pieces on top for an extra punch of fruity flavour, it looks really pretty too! I pressed the pieces into the fudge gently with my whole palm to make sure it stuck and so as not to cause any dents in the fudge.

I left the fudge to cool overnight in the tin, then took it out and sliced it in the morning. My boyfriend loved this and started munching on it straight away! I’m really pleased with how the recipe turned out and I am going to make more fudge in the future with different flavours and colours. This recipe is completely versatile and you can add any colour or flavour you fancy!

I also entered this into myself and Cakeyboi‘s monthly baking challenge Treat Petite, this month’s theme was Loved Ones and I made this for my loved one!

 
 
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Strawberry Fudge

Ingredients

  • 500 g Caster sugar
  • 100 g Butter
  • 400 g Evaporated milk
  • Pink food colouring
  • 8 drops LorAnn Strawberry flavouring
  • 200 g White chocolate
  • Freeze dried strawberry pieces

Instructions

  1. Heat the caster sugar, butter and evaporated milk on a low heat in a large pan. Stir gently until the sugar and butter dissolve fully
  2. Add enough food colouring until it turns a nice light pink colour. Then add 8 drops of the strawberry flavouring

  3. Turn up the heat and boil the mixture for 10 minutes, stirring constantly
  4. Take it off the heat and stir in the white chocolate
  5. Beat the fudge for about 10 minutes with a wooden spoon
  6. Pour it into a square 8x8 tin lined with greaseproof baking paper

  7. Sprinkle the freeze dried strawberry pieces on top and press the pieces into the fudge gently with your palm or the back of a spoon
  8. Leave the fudge to cool completely in the tin, then take it out and slice into squares
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