Cake and Bake show 2014

Hiya cupcakes!

So I’ve been gone for a while what with me getting a new job which I kinda accept and getting over a major flu, however I did manage to attend the Cake & Bake show in Earls Court London.

I naturally underestimated time and got there at a relaxed time of 4pm (finishes at 6pm) but luckily for me and my Ma because we would have been bored. Yeah sure there were loads of stalls selling costly but beautiful inspiring cakes and such to deco gadgets and then some…but nothing “ohh ahhh” over. Plus the cake demos had no one I recognized. Shame really I wanted to take Paul Hollywood home and giggle through innuendos of our own (hahaha JK his married).

I got some great pictures too of some wonderful cakes but no stalls though as they were fussy with photography…and I forgot my good camera. In my next POTW I will display all the cool cake pictures I took with info on who created the edible art.

Overall a good day, I think I might go to a bridal show next.

Happy Exploring!

But it was an experience and I picked up a batch of cards so hopefully we’ll be visiting all that I’ve collected as well as suppliers to you too can start your business. Here’s some shows stoppers we saw which were TOO AMAZING!

 

 

 

 

 

 

 

 

 

 

 

 

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T.Bakewell Tart.O.T

IMG_1696

I just thought I’d bring you some yummy pastry b’coz I don’t think I have done before plus I’ve tried doing this recipe before in the past and it looked like jammy pudding. Not great. This Recipe came from Mary Berry’s 100 Cakes and Bakes.

Sweetie rating: Low (go for morrreee)

Difficulty: ♥

For the Pastry:

  • 6oz Plain Flour
  • 3oz Butter (cold and hard)
  • Few tablespoons of cold water
  • Raspberry Jam

For the Sponge

  • 4oz Butter (softened)
  • 40z Caster Sugar
  • 6oz Self-raising Flour
  • 1 Teaspoon of Baking Powder
  • 2 Large eggs (I used 3 med eggs coz I don’t have large ones)
  • A dash of  Milk
  • A couple of Tablespoons of Almond Extract
  • Flaked Almonds (for decoration)

Equipment:

  • Traybake Tin or Roasting Tin
  • A Bowl
  • Rolling Pin
  • A Fork
  • A Sieve*
  • A Spoon

*Optional (if you like seeds in your Jam)

Put your cold butter and Plain Flour into a bowl and rub the ingrediants together until it looks like breadcrumbs...

Pre heat your oven on 180C/Fan 160C/GM 4. Put your cold butter and Plain Flour into a bowl and rub the ingredients together until it looks like breadcrumbs…

....see!

….see!

Bind the crumby pastry into a dough using a fork and a few tablespoons of water.

Bind the crummy pastry into a dough using a fork and a few tablespoons of water.

Roll that dough out on a lightly floured surface and line the tin.

Roll that dough out on a lightly floured surface and line the tin.

Spread that jam...

Spread that jam…

...till it's all covered.

…till it’s all covered.

Now for the sponge you want to put all the ingrediants into a bowl...

Now for the sponge you want to put all the ingredients into a bowl…

...and beat well till it's well blended.

…and beat well till it’s well blended.

Pour your sponge mixture onto the pastry-jam base and give the tin a little shake to make sure the cake mix has reached everywhere. Sprinkle those Almonds!

Pour your sponge mixture onto the pastry-jam base and give the tin a little shake to make sure the cake mix has reached everywhere. Sprinkle those Almonds!

Bake for 25mins or till the cake is edging away from the tin and it's springy to the touch. Take it out and leave it to cool in the tin. Once cooled cut into squares and serve with Custard, a cuppa or just on it's own.

Bake for 25 mins or till the cake is edging away from the tin and it’s springy to the touch. Take it out and leave it to cool in the tin. Once cooled cut into squares and serve with Custard, a cuppa or just on it’s own.

Ta Da! Your T.B.T.O.T (aka Bakewell Tart). Enjoy!

Ta Da! Your T.B.T.O.T (aka Bakewell Tart). Enjoy!

Well I hope you found this recipe fun and tasty. Get the book also! It’s worth the price they’re going for on Amazon. And if you Love the post then Like the post, Right? RIGHT!

Happy Baking!

Queen Cakes

IMG_1636I found a recipe worthy for my royal like readers! So if you’re a current fan of currants and heart shapes then you’ll love this, plus it’s quick and easy too!
FACT*: These cute heart-shaped cakes were patriotically popular during the time Queen Victoria was reigning on her throne with this recipe dating back as far as the 18th century.

Let’s get baking!

Sweetie rating: Low

Difficulty: ♥

For the cake:

  • 125g Soft Butter
  • 125g Sugar
  • 2 Eggs
  • 150g Plain Flour
  • 1 tbsp Baking Powder
  • Finely grated zest of 1 Lemon
  • 125g Currants/or mixed Fruit
  • A dash of Milk

Equipment

  • A Bowl
  • An Electric mixer
  • A Sieve
  • A metal Spoon
  • Heart-shaped Silicone Moulds
  • A “Rich in Spirit” heart
Preheat your oven! 180c/GM 4. Cream your Butter and Sugar till pale and fluffy.

Preheat your oven! 180c/GM 4. Cream your Butter and Sugar till pale and fluffy.

Add those Eggs one by one mixing each Egg in well.

Add those Eggs one by one mixing each Egg in well.

Add that zest then sieve in your Flour and Baking powder...

Add that zest then sieve in your Flour and Baking powder…

...and dash in those Currans too!

…and dash in those Currants too!

Give them all a gentle mix till it's a smooth droopy consistancy.

Give them all a gentle mix till it’s a smooth droopy consistency.

Now spoon them into the buttered moulds and bake them for 20 mins until your hearts are golden, raisen and soft to the touch.

Now spoon them into the buttered moulds and bake them for 20 mins until your hearts are golden, risen and soft to the touch.

Leave to cool on a wire rack NOT REMOVING THEM FROM THE MOULDS for 10-15 mins (give or take, maybe more so the cake won't tear when you remove them). NOW EAT!

Leave to cool on a wire rack NOT REMOVING THEM FROM THE MOULDS for 10-15 mins (give or take, maybe more so the cake won’t tear when you remove them). NOW EAT!

Ta Da! Your Queen Cakes! Enjoy!

Ta Da! Your Queen Cakes! Enjoy!

*From what I’ve read!

Hope you heart them!

Happy Baking!

 

 

 

 

 

 

 

Spiced Orange Cake

Just because Summers over doesn’t mean we can’t get our bake on!!

OOOOOOHHHH Spic-y orange, spi-spi-cy orange! Although nothing rhymes with orange many words do rhyme with spicy, so bake this cake it’s not pricy and it’s drizzled with zesty icing! WWWWWWWHHHHHAAAATTTTT! *insert exploson sound here*…

(sorry I’ve been watching a lot of the Regular Show and felt the need to burst into a random rap).

Anyway I discovered a recipe that’s sure to be this seasons winner! I present you the SPICED ORANGE CAKE *insert echo here*, let’s make it shall we?

Sweetie Rating: Moderate (but can be high depending on the Icing finish)

For the cake

  • 225g Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Baking powder
  • 1 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 1 tsp grated Nutmeg
  • 1/4 Salt
  • 225g Sugar
  • 225g Butter
  • 1 Large grated Orange Zest
  • 4 Eggs
  • 200ml Soured Cream
  • 100ml Milk

Filling

  • Raspberry Jam (I used Strawberry…doesn’t really matter)

Topping

  • Icing sugar*
  • Juice from an Orange*
  • Grated Orange Zest*
  • Cake crumbs**

Equipment

  • 2x Round tins (9″)
  • Baking paper**
  • 2 big bowls
  • A big balloon whisk
  • Electric mixer
  • Metal spoon
  • A measuring jug
  • Wire racks (naturally)
  • More Spice in your life than Mel B**

*You’re making a smooth icing to finish so the consistency is down to you.

**Optional

 

Heat that oven to 180c/GM 4/350f for starters! Now put the Flour, BiCarb, Baking powder, Spices and Salt and whisk them real good with a balloon whisk. Once done and combined set aside till later.

Heat that oven to 180c/GM 4/350f for starters!
Now put the Flour, BiCarb, Baking powder, Spices and Salt and whisk them real good with a balloon whisk. Once done and combined set aside till later.

In another bowl beat the Sugar, Butter and Orange Zest until light and fluffy.

In another bowl beat the Sugar, Butter and Orange Zest until light and fluffy.

Beat in those Eggs one at a time adding 1 tbsp of your flour mixture.

Beat in those Eggs one at a time adding 1 tbsp of your flour mixture.

Mix the Soured cream and milk in a measuring jug.

Mix the Soured cream and milk in a measuring jug.

Now pour the rest of your flour mixture, wet milk/cream mixture into the egg mixture and gradually fold with a metal spoon until it's smoothly combined.

Now pour the rest of your flour mixture, wet milk/cream mixture into the egg mixture and gradually fold with a metal spoon until it’s smoothly combined.

Evenly spoon your mixture into the baking tins...

Evenly spoon your mixture into the baking tins…

...remember the 3rd layer so use a bowl as a stand-in until a tin is free.

…remember the 3rd layer so use a bowl as a stand-in until a tin is free.

Bake for 20-30 mins. Golden brown, springy to the touch. leave them in the tins for a bit then transfer them onto a wire rack to cool further. If there's any crumbs left on tin (or when the cake has cooled, rub some crumbs off) use them as decoration, but it's optional!

Bake for 20-30 mins. Golden brown, springy to the touch. leave them in the tins for a bit then transfer them onto a wire rack to cool further. If there’s any crumbs left on tin (or when the cake has cooled, rub some crumbs off) use them as decoration, but it’s optional!

Once cooled jam up your layers! Then pour your zesty icing all over your cake and decorate however you wish.

Once cooled jam up your layers! Then pour your zesty icing all over your cake and decorate however you wish.

Ta Da! Your Spiced Orange Cake! Enjoy!

Ta Da! Your Spiced Orange Cake! Enjoy!

Hope you liked it! Get your zest on!

Happy Baking!

Perfect Chocolate Cake

Simple title for a simple recipe.

I can’t believe I haven’t put this up yet because this is a basic however it isn’t as easy as a chocolate cake may seem. Yes it’s just chocolate cake but the texture is key! Not doughy, not dry, not too crumbly and not wet…you want it moist, airy and yummy for seconds not sickly to stop. Well shut the hell up and let’s bake!

Sweety rating: Medium (go for more!)

Difficulty: ♥

Ingredients

For the cake:

  • 230g Butter (softened)
  • 230g Sugar (caster or granulated)
  • 4 eggs (trust me it’s 4 so don’t put in 2/3 thinking 4 is madness)
  • 180g Self-raising flour
  • 50g cocoa powder (not hot chocolate I mean the baking kind)
  • 1 level tspn baking powder (don’t ask “what’s the point of self-raising then”)

For the filling and topping:

  • 350g Icing sugar
  • 75g cocoa powder
  • 100g butter (softened)
  • A dash of milk to mix (depending how creamy you like your buttercream)

Decorations:

  • You can put whatever you like on top as long as it’s not meat, paper or animals as I won’t allow this as it is wrong to eat paper, chocolate covered cats and sweet meats…sorry to go there.

Equipment:

  • Electric/ hand-held mixer or just your inner strength with a wooden spoon
  • Mixing bowl
  • Sieve
  • Large metal spoon
  • Metal skewer for testing cakes
  • 2 x 20cm round metal cake tins (for sandwich cakes) which are greased with butter and lined with parchment/greaseproof baking paper
  • Hawk eyes to watch that cake!

 Preheat oven at 180 (gas mark 5)

Cream butter and sugar till it's light and fluffy...

Cream butter and sugar till it’s light and fluffy…

...add eggs one at a time and mix.

…add eggs one at a time and mix.

Mix Cocoa, baking powder and flour together...

Mix Cocoa, baking powder and flour together…

...and sieve them into the wet stuff. Now with a metal spoon fold mixture GENTLEY like a figure of 8...

…and sieve them into the wet stuff. Now with a metal spoon fold mixture GENTLY like a figure of 8…

...till it looks creamy like this.

…till it looks creamy like this.

Spoon the mixture equally into the tins (I floured my tins as I ran out of parchment paper)...

Spoon the mixture equally into the tins (I floured my tins as I ran out of parchment paper)…

...and give the tin a little shake so the tin looks filledbut whatever you do please DON'T BANG THE AIR OUT!

…and give the tin a little shake so the tin looks filled but whatever you do please DON’T BANG THE AIR OUT!

Once baked and checked with your metal skewer you can place it to cool on a wire rack. When it's completely cooled you can ice it up. Place the butter in a bowl, sieve the Cocoa and Icing powder in the bowl and electric mix (add milk if nessercry). Spead the buttercream on one layer and sandwich the halves together and finish off with a buttercream topping. Decotate if you want.

Once baked and checked with your metal skewer you can place it to cool on a wire rack. When it’s completely cooled you can ice it up. Place the butter in a bowl, sieve the Cocoa and Icing powder in the bowl and electric mix (add milk if ness.). Spread the buttercream on one layer and sandwich the halves together and finish off with a buttercream topping. Decorate if you want.

Ta Da! A Perfect Chocolate cake! Enjoy! x

Ta Da! A Perfect Chocolate cake! Enjoy! x

Sorry about the photography but I got my camera back!!! Yaaaaaayyy!

Hope you enjoy making this as much as I did eating it!

 

Happy Baking!