Summer Fruits and Almond Tray Bake

We baked a traditional Victoria sponge cake at the weekend and I had an idea to make a little more cake mixture and pop it into a tray to slice then serve as cubes. After a quick rummage in the cupboards I decided to use some leftover nuts for a crunchy topping and some berries from the freezer for a boost in flavour.

This was the result...

Rainbow Heart Cookies

Rainbow Heart Cookies

The Mini Mes and I often whisk up a storm in the kitchen, have great fun with crafts or make a mountain of mess being creative in other ways. 'Mini Makes' is a new weekly series where we will be sharing some of the activities we have been doing to give you ideas for rainy days or to inspire you to get making and baking too.

If you are a blogger feel free to link up your own posts too at the bottom - I will pop by each week to comment on them and hopefully you can visit a few others to spread some love. After all, parenting is far easier when mums and dads work together and praise each other!

Rainbow Heart Cookies

Broken Glass Cupcakes

Halloween is just on the horizon and to celebrate there will be plenty of tricks and treats being made and eaten across the country, including a frightening feast of our own. These broken glass cupcakes are quite deceiving as they are completely edible! They are really effective for your buffet table and more importantly they are delicious.

The Best Flower And Modelling Paste Decoration Techniques

If you want to explore the world of sugarcrafting then eventually you’re going to start using flower and modelling paste. On the surface this looks a lot like fondant icing, but it actually has very different properties. Flower and modelling paste dries much harder than fondant icing which makes it perfect for creating intricate models such as flowers, butterflies and so on. 

Working with flower and modelling paste has its own unique set of challenges, but like everything else in the sugarcrafting world, with some advice and practise you’ll soon get the hang of it. Here are a few Renshaw flower and modelling paste decoration techniques to help you get started.

• Start Simple. Nobody takes their first packet of flower and modelling paste and creates stunning hand-made roses right off the bat. Instead, to get you used to the properties of flower paste and how it behaves try making simple flowers with plungers. You can press out the flowers and then experiment with moulding them slightly by hand or layering different cuts to create a three dimensional flower.

• Use Colour. It’s fine to use plain white flower paste to create your models, but eventually you’ll want to use colour to liven things up. You’ve got a couple of options. You can add some food colouring to the flower paste and then work it through to colour the paste. This will give you a milder colour, and is great for creating pastel shades. Alternatively you can wait for your flower paste model to set and then paint directly on to it. This yields brighter and more vibrant colours.

• Mix It Up. Flower paste is great for making decorations that have a lot of intricate details. It’s also good for adding stiffness to fondant icing when you’re making large figurines. Because fondant icing is softer large figurines made with it can sag and lose their shape. By using flower paste mixed with fondant icing you can retain the rigidity of flower paste while also getting the malleability of fondant icing. You’ll be able to make colourful figures to top your cakes that don’t collapse under their own weight. 

• The Devil’s In The Details. Thanks to its hard setting properties, flower and modelling paste allows you to make very fine details to your decorations. To achieve this you’ll need some tools. A toothpick is really handy for making small lines and also applying tiny amounts of food colouring with precision. There is an enormous variety of sugarcraft tools out there for working with flower paste. Be sure you have a selection on hand to achieve details like fine lines on butterflies and leaves.

•  All That Glitters Is Not Gold. When you’re making flowers or butterflies and other delicate flower paste models a hint of lustre dust or glimmer sugar can really make your creations come alive. All you need to do is lightly brush your model down with some cool water and then apply the glittery covering of your choice with a brush.

What tips do you have for cake decorating?

*PR Collaboration*

Banana fudge cake - with Flora Cuisine

For family baking fun and as part of a sponsored post for Collective Bias® I made this delicious banana fudge cake using Flora Cuisine.

We hadn't used banana while baking for some time so the Mini Mes helped me look online for the perfect recipe and they chose this one from the Flora website to try. The recipe included Flora Cuisine which I had heard of and seen in stores before but had never used - this was a great opportunity to do so.

 

 

Ingredients:

1 large ripe banana
1½ tbsps skimmed milk
70ml Flora Cuisine
90g self-raising flour
90g soft brown sugar
Pinch of salt
½ tsp baking powder
1 large egg, beaten
3 chocolate fudge bars diced into small pieces
50g dried banana chips, broken in half (reserve a few whole ones for decoration)
50g dark chocolate, broken into pieces, for decoration

 

Method

 

We preheated the oven to gas mark 3/170°C/150°C fan/325°F then mashed the banana with the milk in a bowl.

We added in the Flora Cuisine, flour, sugar, salt, baking powder and egg then whisked it all together.

We folded in the Fudge and banana chips, saving some to one side ready for decorating at the end.

 

The mixture was poured into an ovenproof dish and cooked for about 45 minutes until it was springy to the touch and brown.

I allowed it to cool slightly then we melted the chocolate on the hob (we used milk instead of dark as our preference) and drizzled it on top before adding the remaining Fudge pieces.

 

It was then sliced to serve.

 

I was very pleased with the final result as the outside was firm yet the inside of the cake was soft, moist and full of flavour. Flora Cuisine has 45% less saturated fat than olive oil and is good for baking, frying and roasting. It has measurements on the side of the bottle which were really useful (and saved on the washing up!) so I think I'll have one stored away in the fridge for future cake baking!

 

 

 

You can view this recipe and others on the Flora website here:

http://www.flora.com/Flora/Tasty-and-healthy-recipes/

 

Silent Sunday

Whoopie Pies

These marshmallow filled biscuits are delicious and simple to make too!

Ingredients

4oz butter

150g chocolate (milk or dark is fine)

8oz sugar

3 medium eggs

1 tbsp vanilla extract

8oz flour

1oz cocoa powder

Fluff/20 marshmallows

Preheat the oven to 180 degrees.

Melt together the butter and chocolate in a pan on a low heat, stirring continuously. 

In a bowl whisk together the eggs, sugar and vanilla extract.

Fold in the chocolate and butter mixture.

Sift in the flour and cocoa powder and fold in.

Place tablespoons of the mixture on to a baking tray or in a muffin tray and bake for around 10 minutes until cooked and firm yet springy to the touch. 

Allow to cool.

Melt the marshmallows, in a microwaveable bowl for a few seconds, and spoon onto half of the biscuits.

Add another biscuit on top to create the whoopie pies

Scoff!

Silent Sunday

Sticky Syrup Sponge

I love the sweet taste of this golden pudding and the soft, sticky texture. I remember my mum making this for me when I was dinky and it's still a favourite now, with or without custard. I like how it's so simple and fast to make, the Mini Mes made this one themselves.

Ingredients

4oz butter

4oz sugar

4oz self raising flour

2 eggs

6 tablespoons of golden syrup

Method

You can use jam as an alternative to syrup and make individual size portions too.

We used a Mermaid Pudding Basin while making this. You can find out more about Mermaid products here: http://www.mermaidcookware.com/

*We received a Mermaid Pudding Basin to create a pudding. The recipe is our own.*

Foodie Foto Friday

I was asked by my aunt and uncle to make 2 cakes for my cousins birthday this week so I decided on a jumbo cupcake with chocolate fudge icing and a vanilla cream centre for one. I also made some matching cupcakes and used chocolate fingers and Maltesers to decorate them.

Here is the result before smoothing the icing and minus the purple lettering I added afterwards with her name...

 I would have done roses/flowers with my piping bag but it decided to break last min!

Spider cupcakes

These are really quick and easy to make and great for the little ones to decorate, transforming them into spooky spider delights with purple bursting insides!

Ingredients
Cupcakes
4oz butter
4oz caster sugar
4oz self-raising flour
2 eggs
Handful of blueberries to add to the cakes (optional)

Decorating
6oz icing sugar
A few drops of water
A few drops of food colouring of your choice
Fizzy laces and sweets


Method

• Preheat the oven to 180 degrees.
• Combine your sugar, eggs, flour and butter in a bowl until smooth. Add the blueberries and stir through.
• Divide the mixture evenly between 12 cake case and pop in the oven for around 15 minutes (until lightly brown and risen).
• Allow to cool before decorating.
• To make the icing combine the icing sugar, water and food colouring in a bowl.
• Spoon onto the cakes and using sweets and fizzy laces` make eyes and legs for the spider.
• Scoff!

Witches Hat Halloween Cupcakes - Bake It Fair

With Halloween on the horizon now is the ideal to get the baking tins out to create some spooky themed cupcakes to enjoy at your petrifying parties! These are so simple and therefore ideal for little people to help with too.

Ingredients
For the cupcakes
100g self-raising flour
100g caster sugar (Fairtrade)
100g butter
2 medium eggs
20g cocoa powder (Fairtrade)

To decorate
85g Butter
170g Icing sugar (Fairtrade)
Green food colouring

200g Chocolate (Fairtrade)
12 Ice cream cones

Method
Preheat the oven to 180 degrees.
Combine the flour, sugar, butter, eggs and cocoa in a bowl until smooth.
Divide the mixture between 12 cake case in a baking tray and place in the oven until risen (12-15 minutes approx).
Remove from the oven and allow to cool.

Melt the chocolate carefully in the microwave or on the hob on a low heat then allow it to cool slightly.
Using a spoon, scoop the chocolate over the exterior of the ice cream cones and spread over them until they are completely covered. Pop them in the fridge to set for around 10 minutes.

To make the butter cream icing combine the butter and icing sugar in a bowl until smooth. Add a few drops of green food colouring as required then decorate the cupcakes.

Once the chocolate has set on the ice cream cones place one on top of each cupcake to create a witches hat. If you wish you can add other bits to decorate..

Scoff!

We used Fairtrade sugar, cocoa powder, icing sugar and chocolate making these cupcakes to support the Fairtrade cause. 

I am linking this with...

Silent Sunday

My week that was... 1st-7th July

Sunday
After a lovely lay in I collected the kids from their dad's house and we went to see Ice Age 4, what a fab movie! Afterwards we met up with my parents in town for some lunch and we enjoyed a lovely homemade ham and chicken pie for dinner.


Monday and Tuesday
Not alot happend today really! The usual school and work routine and an evening indoors due to the rain.


Wednesday
I was feeling rather bleughh today, as were the kids when they got up for school, so we ended up having a duvet day with some movies. There seem to be a few bugs about at the moment so I didn't want to risk them being poorly at school. Plus with it being art week it wasn't as though they were missing out on anything particularly educating today. Well that's what I thought anyway. Better safe than sorry!

Thursday
The weather today made a bit of a turnaround and there was actually some sunshine to be seen yay! In the morning before work I enjoyed a lovely panini and cake with my aunt in a local cafe called The Hideout and after school the Mini Mes and I popped to Co-op for ice creams. The Mini Mes had induction day at school and were pleased with their new teachers. Jamster has the same lovely one from year one and Minxy has a pleasant male teacher. After dinner we all went out for an hour walk with Spartan in the fields.

Friday
Some friends of the family got married today and we were invited to the evening party to celebrate. However we ended up staying in and having an early night as both of the Mini Mes were feeling a bit rough again. Boo hoo!

Saturday
The Mini Mes headed off to see their dad at 10am so the Mr and I made the most of some child free time. We ended up going to see Spiderman at the cinema and having a curry in the evening at a lovely restaurant.

What did you do over the past week? To link up your own post or to see what others have been up to you can head over to the lovely Mummy, Daddy and Me Makes Three

Hedgehog Cake

A delicious chocolate novelty cake that the kids will love to scoff as well as create.
We had great fun making and decorating this cute little hedgehog and it's very simple to do.







































Ingredients

4oz butter
4oz caster sugar
5oz self raising flour
2 eggs
2 tbsp cocoa powder
2 tbsp milk
150ml double cream
150g plain chocolate

Method

• Preheat the oven to around 175 degrees and grease and line the base of a 9" round tin.
• Combine the butter and caster sugar then add the flour, eggs, milk and cocoa powder.
• Pour into the tin, level off and pop into the oven until its cooked (around 25 minutes).
• Leave to cool and then remove from the tray.
• Slice two triangular pieces from the front of the cake and 2 semi-circle shaped pieces from the sides.
• Stack the 4 cut off pieces on top of the cake.
• To make the icing gently heat the chocolate and cream together in a bowl over a pan of boiling water.
• Allow the icing to cool completely (I placed it in the fridge for 40 mins) and when it's a spreadable consistency apply it to the cake.
• Add smarties for the nose and eyes and chocolate buttons for the hedgehogs prickles.
• Scoff!

Project 366, 160/366 - Baking

I love baking with the kids but they are now old enough to be given the ingredients to make things all by themselves. We made a variety of goodies today including these fairy cakes. You can just about see Spartan hiding under Minxy's chair waiting for crumbs!

Weekly Bake-Off - Madeira Cake

I love a bit of cooking, especially if it involves cake so the weekly bake off sounded perfect for me!
Each week a recipe is chosen from Mary Berry's 100 Cakes and Bakes book and we have until Sunday evening to submit our entries via Twitter (@WeeklyBakeOff). This week Page 39, Madeira cake was the selection.

I loved how the recipe was simpe which meant the children made the majority of it. I literally measured everything and the Mini Mes added it all to a bowl in one go and combined it together without the added hassle of sifting flour and adding bits in a certain order.

The recommended baking time was 60-75 minutes and we found with our oven it was done after an hour (tested with a skewer). It's so light and fluffy - yummy!

To find out more about the Weekly Bake-Off or to view the other entries head over to the Weekly Bake-Off blog for a look.