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.

 

 Pin for later!

5 from 1 vote
Print

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!

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Funfetti Birthday Cake

Funfetti Birthday Cake
 It was my birthday this weekend and I’ve just got back from a lovely weekend in Windemere. I fancied a quiet one this year, but of course had to have some afternoon tea to celebrate! We went to the amazing Holbeck Ghyll and enjoyed a delicious selection of cakes and pastries. Last week I made myself a birthday cake, I usually make my favourite cake in the world for my birthday – Chocolate Guinness Cake with Baileys Buttercream – however this year I fancied trying something different! I’ve seen funfetti cakes a lot online and I wanted to give one a try, here is how I got on…

I made the sponge by creaming together 350g butter and 350g caster sugar. I added 6 eggs, one at a time, and mixed between each addition. I then added 3 tsp vanilla extract, and finally folded in 350g self raising flour.

Then I added 50g of sprinkles! I got these ones from ebay.

I divided the mixture equally between two lined and greased 22cm tins. I made a hole in the middle as this stops the cake from doming in the middle (don’t worry it fills up as it bakes!)

I baked the cakes on 160C/325F/Gas Mark 3 for 35 minutes. I left them upside down to cool and to flatten the tops fully.

I made the icing from 300g butter, 600g icing sugar and 3 tsp vanilla extract.

I piped blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then filled in the middle using a palette knife.

I put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible.

I then used a piping bag with a nozzle to pipe swirls around the edge and I filled the middle with more sprinkles!

The cake was so pretty when I cut into it – I was so pleased with how it turned out! It has such a colourful and festive appearance. The bright rainbow colours of this funfetti cake are what make it stand out, and the light vanilla sponge and sweet vanilla buttercream give it lovely flavour.

      

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, with Tasty Tuesdays hosted by Honest Mum, and Recipe of the Week hosted by A Mummy Too.

Print

Funfetti Birthday Cake

Ingredients

  • 650 g Butter
  • 350 g Caster sugar
  • 6 Eggs
  • 6 tsp Vanilla extract
  • 350 g Self raising flour
  • 600 g Icing sugar
  • 75 g Sprinkles

Instructions

  1. Cream together 350g of the butter and the caster sugar
  2. Add the eggs, one at a time, and mix between each addition
  3. Then added 3 tsp of the vanilla extract, and fold in the self raising flour
  4. Fold in 50g of the sprinkles
  5. Divide the mixture equally between two lined and greased 22cm tins. Make a hole in the middle as this stops the cake from doming in the middle
  6. Bake the cakes on 160C/325F/Gas Mark 3 for 35 minutes. Leave them upside down to cool and to flatten the tops fully
  7. For the buttercream, mix together 300g of the butter, the icing sugar and 3 tsp of the vanilla extract
  8. Pipe blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then fill in the middle using a palette knife
  9. Put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible
  10. Then use a piping bag with a nozzle to pipe swirls around the edge and fill the middle with more sprinkles!
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

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.

Print

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
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Brownie Bottom Vanilla Cheesecake with Caramel Sauce

Brownie Bottom Vanilla Cheesecake with Caramel Sauce

I’ve recently moved in with my boyfriend and despite it being a rented property, I feel more at home than I have in several years. One of the best parts of having our own place is the freedom to have people over whenever we want and cook awesome meals. Last Sunday we had my dad and Stepmum over for a gigantic Sunday lunch. My boyfriend was in charge of the main meal, and I made desserts. I saw a brownie bottom cheesecake on Pinterest and I was like ‘hell yeah!’ so I decided to make one. A rich chocolately brownie layer needs a light cheesecake on top, this cheesecake is very light and almost mousse like which is the perfect companion. The caramel sauce is very rich and you only need a little drizzled over, but wow is it tasty!

I lined a springform tin with foil and greaseproof paper. If you are using a springform or loose bottomed tin, line it really well as this is going in a water bath later. I didn’t line mine enough and some water got through, but I managed to dry it out enough afterwards.

I started with the brownie base and I used my go to brownie recipe, which I made two thirds of the quantity of. You can find the recipe in my Speculoos Topped Chocolate Brownie post. I omitted the chocolate chips.

While the brownies were baking on 180C/350F/Gas Mark 4 for 20 minutes, I made the cheesecake topping by first mixing together 575g full fat cream cheese, 3 egg yolks, 135g caster sugar and 1 1/2 tsp vanilla extract. Mix well and make sure there are no lumps.

In my food mixer I beat the whites from the 3 eggs until stiff and then folded them into the cream cheese mixture.

I took the brownie out of the oven and smoothed the cheesecake mixture on top. I placed the tin into a larger tin filled with water to create a water bath or bain marie. This stops the brownie from over cooking while the cheesecake bakes.

I put it back in the oven and baked it for 40 minutes on the same temperature (180C/350F/Gas Mark 4). I let it cool fully to room temperature before putting in the fridge overnight. You can eat it straight away of course, but I made mine the day before.

To make the caramel sauce I found a great recipe on The Guardian. I started by heating 150g caster sugar in a pan until golden brown.

I took it off the heat and stirred in 75g butter, then 150g light brown sugar and 75g golden syrup, then 200ml double cream.

I put it back on the heat and let it simmer for 4 minutes. I took it off the heat and let it settle for 1 minute, then poured it into a jug and left it too cool completely. It’ll thicken up nicely.

When serving the cheesecake, drizzle over some caramel sauce before tucking in! This is a really delicious twist on a standard cheesecake and is so light and really moreish.

I am linking this recipe up to Cook Blog Share over at Supergolden Bakes.

 
Print

Brownie Bottom Vanilla Cheesecake with Caramel Sauce

Ingredients

  • 225 g Butter
  • 550 g Caster sugar
  • 5 Eggs
  • 3 1/2 tsp Vanilla extract
  • 55 g Cocoa powder
  • 1/4 tsp Baking Powder
  • 80 g Plain flour
  • 575 g Cream cheese
  • A pinch of Salt
  • 150 g Light brown sugar
  • 75 g Golden syrup
  • 200 ml Double cream

Instructions

  1. To make the caramel sauce heat 150g of the caster sugar in a pan until golden brown
  2. Take it off the heat and stir in 75g of the butter, then the light brown sugar and golden syrup, then the double cream
  3. Put it back on the heat and let it simmer for 4 minutes. Take it off the heat and leave it too cool completely and thicken up
  4. To make the brownie base, melt the butter on a low heat. Transfer it to a mixing bowl, add 265g of the caster sugar and mix until fully combined
  5. Beat in 2 of the eggs, one at time, and 2 tsp of the vanilla extract
  6. Fold in the cocoa powder, baking powder, plain flour and salt
  7. Pour the mixture into a springform tin fully lined with foil
  8. Bake on 180C/350F/Gas Mark 4 for 20 minutes. Meanwhile, make the cheesecake topping by mixing together the full fat cream cheese, 3 of the egg yolks, 135g of the caster sugar and 1 1/2 tsp of the vanilla extract
  9. In a food mixer beat the whites from the 3 eggs until stiff and then fold them into the cream cheese mixture
  10. Smooth the cheesecake mixture on top of the brownie bottom. Place the tin into a larger tray filled with water to create a water bath or bain marie
  11. Bake it for 40 minutes on the same temperature (180C/350F/Gas Mark 4). Let it cool fully to room temperature before putting in the fridge
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

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!

Print

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
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Chocolate & Vanilla Pinwheel Biscuits

When I was browsing recipes and ideas for Christmas biscuits to make for my family, I came across these fabulous pinwheel cookies by Sugary Winzy. I just had to give them a go! The effect is so fun and eye catching. As well as the look of these biscuits, the other thing that attracted me is that you can make them in advance, keep the rolls of dough in freezer and take them out and slice them when you’re ready to bake. You don’t even need to thaw them for more than a few minutes!

 

 

To make the chocolate dough I started by melting 30g butter into 2 tbsp milk in the microwave for 30 seconds. In a bowl I mixed the milky butter with 6 tbsp cocoa powder and set aside.

To make the vanilla part of the dough I mixed 230g butter with 225g caster sugar until creamy. Then I added 2 egg yolks, one at a time mixing between each addition. And finally I added 4 tsp vanilla extract and 2 tbsp milk.

To the vanilla dough mixture I added 375g plain flour and 1 tbsp baking powder and mixed until a dough formed.

I took about 3/4 of the vanilla dough and mixed it into the chocolate dough. Then I shaped both doughs into balls and cut in half.

Onto greaseproof paper I rolled out both dough halves into rectangles that were approximately 8″ by 7″.

Carefully, I tipped the chocolate dough onto the vanilla dough and rolled over them lightly so that they stuck together. Then, like you would do with a swiss roll, I rolled up the doughs together. Do the same again with the two other halves of dough. Then I wrapped both dough rolls in cling film and put them in the freezer.

When ready to bake the biscuits, I took the rolls out of the freezer and let them thaw for 5-10 minutes. I sliced them into 1/4″ thick slices using a sharp knife and placed on a baking tray.

I baked the biscuits on 160C/325F/Gas Mark 3 for 15-20 minutes. They do grow in size so leave space between them. I was so thrilled with how they looked! And as you can see from the missing spot, tasting before giving out as gifts is very important and necessary!

Not the best photo, but this is how I presented the biscuits. I them in some treat bags from Lakeland, tied them with ribbon and made my own Christmassy luggage tags to tell people what they were. I was pleased to hear that my family enjoyed eating up these biscuits, they certainly didn’t last very long!

function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open(“”, “printwin”); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }

#therecipewiz {width:95%; padding:8px;} #therecipewiz{border:#E1E1E1 solid thin;}#therecipewiz #printbutton{float:right; cursor:pointer; margin:-8px 0px 0px 0px;} #therecipewiz #rechead img{float:left; margin:0px 8px 0px 0px;}#therecipewiz #recbody{padding:0px 30px 0px 30px;}#therecipewiz div.title{ font-size:18px; font-weight:bold; margin:5px 0px 1px 0px; padding:0px;}#therecipewiz div.byline{ font-size:12px;}#therecipewiz div.subtitle{ font-size:16px; font-weight:bold; margin:10px 0px 5px 0px;}#therecipewiz div.summary{font-style:italic; font-size:14px; margin:5px;}#therecipewiz .ingredient{ /*width:46%; float:left;*/ display:block; margin:5px 0px 5px 15px;}#therecipewiz .instruction{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .time{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .clear{clear:both}

print recipe

Chocolate & Vanilla Pinwheel Biscuits
 
 
Ingredients
  • 260g Butter
  • 4 tbsp Milk
  • 6 tbsp Cocoa powder
  • 225g Caster sugar
  • 2 Egg yolks
  • 4 tsp Vanilla extract
  • 375g Plain flour
  • 1 tbsp Baking Powder
 
Instructions
To make the chocolate dough melt 30g of the butter into 2 tbsp of the milk in the microwave for 30 seconds. In a bowl mix the milky butter with the cocoa powder and set asideTo make the vanilla dough mix 230g of the butter with the caster sugar until creamy. Then add the egg yolks, one at a time, mixing between each addition. Finally add the vanilla extract and 2 tbsp of the milkTo the vanilla dough mixture add the plain flour and baking powder and mix until a dough formsTake 3/4 of the vanilla dough and mix it into the chocolate mixture. Shaped both dough into balls and cut each one in halfOnto greaseproof paper roll out both dough halves into rectangles that are approximately 8″ by 7″Carefully lay the chocolate dough onto the vanilla dough and roll over them lightly so that they stick together. Then, like you would do with a swiss roll, roll up the doughs together. Do the same again with the two other halves of dough. Then wrap both dough rolls in cling film and put them in the freezer for 1 hourWhen ready to bake the biscuits, take the rolls out of the freezer and let them thaw for 5-10 minutes. Slice them into 1/4″ thick slices using a sharp knife and place on a baking trayBake the biscuits on 160C/325F/Gas Mark 3 for 15-20 minutes. They will grow in size so leave space between them
 
 

 

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Baked Donuts

For my boyfriend’s Halloween party last weekend I decided to make donuts to feed the hungry guests. I got a Wilton donut pan for my birthday back in July and hadn’t used it yet, I was really curious about baked donuts (as opposed to deep fried donuts). I wanted to know what their texture was like, how they were made and most importantly, how they tasted! So in the spirit of finding this out, I made three different flavours: Vanilla, Pumpkin and Chocolate.

I used this recipe from Lakeland to make both the vanilla and chocolate donuts. I started with 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I poured the batter into my donut pan, almost filling each ring. baked on 160C/325F/Gas Mark 3 for 10-12 minutes. As I hadn’t made them before I just used my best judgement on this. I pressed the donuts quickly with my finger and if they sprang back I knew they were done. I used a spoon to gently tip them out.

For the icing I mixed 100g icing sugar with water until a thick paste formed. You don’t want it to be too runny as it will slip right off the donuts so add the water slowly. I also added some orange food colouring for that Halloween feel, but you could add some vanilla seeds or any colouring you want depending on the theme you’re going for.

I dipped the donuts into the icing, and also used a spoon to smooth the icing on and neaten it. Before the icing sets, add your sprinkles! Then leave to set before serving, which doesn’t take long.

For the chocolate donuts I replaced 50g of the plain flour with cocoa powder for the donut batter, and replaced 30g of the icing sugar with cocoa powder for the icing. They were very rich and chocolatey, and the most popular donuts at the party!

For my third and final lot of donuts (and my personal favourite!) I used this recipe for Pumpkin Donuts as I adore pumpkin in my baking. I mixed together 3 eggs, 1 can of pumpkin puree (I use Libby’s), 270g caster sugar, 80ml vegetable oil, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1 tsp mixed spice.

I then added 225g plain flour, 1 1/2 tsp baking powder and 1 1/2 tsp salt. I mixed well then poured the batter into my greased donut pan and baked on 180C/350F/Gas Mark 4 for 15-18 minutes. The mixture made 15 donuts.

I made cinnamon icing for the donuts. Using the same method as for the other donuts, I added water to 100g icing sugar and 2 tsp cinnamon. I made the cinnamon icing slightly more runny as I drizzled it over the pumpkin donuts. Wow these donuts were tasty!

Baked donuts don’t resemble fried donuts at all in terms of texture. Baked donuts are very light and moist, one thing I noticed is that these donuts released a lot of sticky moisture, they stuck to the plates I put them on and even the cooling rack. I’m not sure if this is normal for baked donuts, but it certainly didn’t affect the taste and I think it improved the texture. They were a huge hit with the party guests and I can guarantee I’ll be making baked donuts again!

The theme for this month’s Treat Petite, hosted by myself and Cakeyboi,  is ‘America‘. So I am entering this bake as donuts are a well known American food, and pumpkin is a popular American baking ingredient.

Baked Donuts (Vanilla & Chocolate)
 
 
Ingredients
  • 225g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175g Caster sugar
  • 175ml Milk
  • 2 Eggs
  • 1 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 100g Icing sugar
  • 80g Cocoa powder
  • Sprinkles
 
Instructions
Put the plain flour, baking powder, salt and caster sugar in a bowl (replaced 50g of the plain flour with cocoa powder for the chocolate donuts)
In a separate bowl mix together the milk, eggs, olive oil and vanilla extract
Pour the wet mixture into the dry mixture and whisk until combined and smooth
Pour the batter into a donut pan, almost filling each ring. Baked on 160C/325F/Gas Mark 3 for 10-12 minutes. Use a spoon to gently tip them out onto a cooling rack
For the icing mix 100g icing sugar with water until a thick paste forms (replaced 30g of the icing sugar with cocoa powder for the chocolate donuts)
Dip the donuts into the icing, and before the icing sets, add your sprinkles! Then leave to set before serving
 

Baked Donuts (Pumpkin)
 
 
Ingredients
  • 3 Eggs
  • 1 can of Pumpkin puree
  • 270g Caster sugar
  • 80ml Vegetable Oil
  • 4 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground ginger
  • 1 tsp Mixed spice
  • 225g Plain flour
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 100g Icing sugar
 
Instructions
Mixed together the eggs, pumpkin puree, caster sugar, vegetable oil, 2 tsp of the cinnamon, nutmeg, ginger and mixed spice
Add the plain flour, baking powder and salt. Mix well
Pour the batter into a greased donut pan and bake on 180C/350F/Gas Mark 4 for 15-18 minutes
Add water to the icing sugar and 2 tsp of the cinnamon. Make it runny enough to drizzle it over the pumpkin donuts
 
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Review: Sainsbury’s Infused Sugars

 

 
 

Early this year Sainsbury’s expanded their baking range to make it bigger and better, and to meet the demand for baking products from the public. Their baking range now has products to suit both beginner and more experienced bakers. Part of that expansion is the Taste the Difference Infused Sugars (pictured above).

What Sainsbury’s say about the sugars:

“The more experienced baker can create, decorate and present a selection of sophisticated home baked delights using ingredients like Taste the Difference infused Lavender, Vanilla and Cinnamon sugars. Try the Lavender Sugar to make sophisticated Lavender shortbread, delicious served with creamy desserts like lemon posset or syllabub. The Vanilla Sugar provides the base for the ultimate Victoria sponge while the Cinnamon Sugar, seasoned to perfection with ground cinnamon and a cinnamon stick, is a wonderful way to add extra flavour to cakes like Carrot or Simnel.”

I decided to create 3 recipes using the sugars and utilise my trusty co-workers as guinea pigs to see what they thought…

 

I started with the lavender sugar and as this was my first time baking with lavender, and only my second time baking with a flower flavour, I referred back to what I’d paired with rose – raspberries. Therefore, I thought blackberries would be a good match for the lavender.

I creamed together 120g butter and 120g Sainsbury’s Taste the Difference Infused Lavender Sugar.

I added 2 eggs, and whisked in, then added 120g self raising flour and folded in.

This made 8 good sized cupcakes. I baked on 180C/350F/Gas Mark 4 for 20-25 minutes.

I used these gorgeous fresh British blackberries from Sainsbury’s to make the buttercream.

I mixed together 60g butter, 8 mashed up blackberries and 300g icing sugar until it was smooth.

I piped the icing on top of the cupcakes and added a fresh blackberry to garnish.

I had mixed results from these cupcakes. Here are some comments from my tasters:

“It’s an unusual flavour, but it tastes good.”

“The sponge alone would be too strong, but the blackberry icing compliments the lavender perfectly.”

“I love lavender and these cupcakes are brilliant!”

If you are already a fan of lavender, you with without a doubt love these cupcakes! If you’ve never had it before, the fruit icing tones downs the flavour so it’s not too strong. I’d say it was definitely worth a try as discovering a new flavour that you turn out to love is always a good thing! And if you’re not a fan, it’s all part of the experience! Plus the icing is pretty good…

 
Recipe adapted from BBC Good Food.

Cinnamon sugar was next and I had several idea of what to do with this (one was cinnamon scones, perhaps a future bake!) But seen as I had lots of leftover blackberries from the cupcakes, I decided to use them up for these tasty squares.

In a bowl I mixed together 250g self raising flour, 25g oats, 30g golden caster sugar and 250g Sainsbury’s Taste the Difference Infused Cinnamon Sugar.

I rubbed 200g cold butter, cut into squares, into the mixture using my fingers.

I gently mixed in 75g coconut, then filled an (appropriately labelled!) mug with the mixture and set it aside.

I beat 2 eggs in a separate bowl, then added them to mixture and combined. I greased a square roasting tin and spread the mixture evenly into it.

I placed the blackberries (about a punnet and a half / 350g) on top.

Then I sprinkled over the mixture in the mug.

I baked on 180C/350F/Gas Mark 4 for 45 minutes, then reduced to 160C/325F/Gas Mark 3 for a final 15 minutes. It smelt so good!

I left it to cool in the tin, then cut into squares and removed from the tin. 

What did my taster’s have to say about this bake…

“Very good cake!”

“Cake was amazing – thank you!”

“Delicious with great flavour, is there anymore?”

I really loved this bake, and it was so simple and quick to make. The cinnamon flavour was absolutely gorgeous in the squares and the tart juicy blackberries set it off perfectly. I struggled to restrain myself from having several pieces of this! If you don’t like coconut, use ground almonds instead, or omit it entirely.

The final pot of sugar was vanilla. I wanted the vanilla flavour to really come out and hold it’s own so I decided to use pears in this recipe as they have a light, refreshing taste that is not overpowering. They are also juicy and delicious!

I peeled, cored and halved five pears. I drizzled 1 tbsp brandy over them…just because!

I creamed together 225g butter and 225g Sainsbury’s Vanilla Infused Sugar.

I added 3 eggs and 1 tsp vanilla extract.

 

 

 

I folded in 225g self raising flour, 60g ground almonds and 1 tsp baking powder. I smoothed the batter into a greased square pan.

I placed the pears on top of the batter and sprinkled the remaining vanilla sugar over the top.

I baked on 180C/350F/Gas Mark 4 for 35 minutes until it was golden. Cut into slices and serve, ideally with custard or ice cream. I’d recommend serving the same day, as the pears are very juicy the sponge went a bit soggy by the next day, although that didn’t stop my eager tasters!

“That was amazing, thank you!”


“It reminds me of my childhood…it’s really good.”


“Well, this cake was amazing.”

Not quite sure what the childhood comment means, but this cake was definitely a winner. Full of fresh, sweet flavours with a lovely hit of vanilla. This is definitely the most versatile of the sugars, you could really experiment with different flavour combinations.
 

Lavender & Blackberry Cupcakes
 
 
Ingredients
  • 180g Butter
  • 120g I creamed together 120g butter and 120g Sainsbury’s Taste the Difference Infused Lavender Sugar
  • 2 Eggs
  • 120g Self raising flour
  • 16 Blackberries
  • 300g Icing sugar
 
Instructions
Cream together 120g of the butter and the lavender sugar
Add the eggs, whisk in, then add the self raising flour and fold in
Bake on 180C/350F/Gas Mark 4 for 20-25 minutes
For the buttercream mix together 60g of the butter, 8 mashed up blackberries and the icing sugar until smooth
Pipe the icing on top of the cupcakes and add a fresh blackberry to garnish
 

 

 

Blackberry, Coconut & Cinnamon Squares
 
 
Ingredients
  • 250g Self raising flour
  • 25g Oats
  • 30g Golden caster sugar
  • 250g Sainsbury’s Taste the Difference Infused Cinnamon Sugar
  • 200g Butter
  • 75g Dessicated coconut
  • 2 Eggs
  • 350g Blackberries
 
Instructions
In a bowl mix together the self raising flour, oats, golden caster sugar and cinnamon sugar
Rub the butter, cut into squares, into the mixture using your fingers
Mix in the dessicated coconut, then fill a mug with some of the mixture and set it aside
Beat in the eggs in a separate bowl, then add them to the bowl and combine. Grease a square roasting tin and spread the mixture evenly into it
Place the blackberries on top of the mixture
Then sprinkled over the reserved mixture in the mug
Bake on 180C/350F/Gas Mark 4 for 45 minutes, then reduce to 160C/325F/Gas Mark 3 for a final 15 minutes

 

Pear & Vanilla Cake
 
 
Ingredients
  • 5 Pears
  • 1 tbsp Brandy
  • 225g Butter
  • 250g Sainsburys Vanilla Infused Sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 225g Self raising flour
  • 60g Ground almonds
  • 1 tsp Baking Powder
 
Instructions
Peel, core and halve the pears. Drizzle the brandy over them
Cream together the butter and 225g of the vanilla sugarAdd the eggs and vanilla extract
Fold in the self raising flour, ground almonds and baking powder. Smooth the batter into a greased square pan
Place the pears on top of the batter and sprinkle the remaining 25g vanilla sugar over the top
Bake on 180C/350F/Gas Mark 4 for 35 minutes until it is golden
 
 
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr