tag:blogger.com,1999:blog-20471558178211906672024-03-18T09:47:48.124+00:00lauralovescakes...Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-2047155817821190667.post-26339698864896388752014-07-25T20:45:00.000+01:002014-07-25T20:45:18.012+01:00Afternoon Tea at Sketch<div class="separator" style="clear: both; text-align: center;">
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Last week it was time for our annual summer get together to enjoy the institution that is afternoon tea. The venue this year was <strong><span style="color: magenta;">Sketch</span></strong> in London's Mayfair. I'm not really sure where you would start if you wanted to describe <a href="https://www.sketch.uk.com/" target="_blank">Sketch</a>, it's eclectic to say the least but there is interest at every turn and if you're looking for a quirky, fun venue then this could be the place for you.<br />
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Sketch is <b><span style="color: magenta;">a collection of individually designed rooms, each one a restaurant or bar</span></b>...there are 6 in total. We enjoyed afternoon tea in the Gallery. The Gallery is newly refurbished with 239 of David Shrigley's drawings lining the walls. It's a pink palace of splendour and offers an opulent dining experience.<br />
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Now to the important bit...the tea itself! We went for the <b><span style="color: magenta;">champagne tea</span></b> served with a glass of Pommery Brut Silver. As always there were assorted sandwiches, scones and pastries and a range of teas to choose from. I went for a classic Breakfast Tea but there were plenty of alternatives including Oolong, Green, White and Herbal infusions.<br />
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To my mind, sandwiches are never the star attraction but I did particularly enjoy the <b><span style="color: magenta;">warm mozzarella and pesto Croque Monsieur</span></b> you can see below. The sandwich selection included smoked salmon and Jacob's cream, cucumber, ricotta and asparagus, egg and mayonnaise with quail's egg and caviar. These weren't my favourite combinations but that is probably down to personal taste as I'm more of a cheese and pickle kinda girl...I know this makes me a philistine!<br />
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Afternoon tea is really all about the cakes. The sketch pastries were <b><span style="color: magenta;">pretty and petite morsels</span></b> in a variety of flavours. We ate:<br />
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<ul>
<li>Old fashioned pistachio macaroons which were a bit coarser than a French macaroon</li>
<li>Almond and berry tartlets</li>
<li>Coffee eclairs</li>
<li>Strawberry cheesecake in a glass</li>
<li>Mousse Malabar marshmallows</li>
<li>Meringa tarta</li>
<li>Raspberry Meringue</li>
<li>Sketch Opera</li>
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All the pastries were tasty and my dining companions would probably say that the opera was their favourite. Mine was the meringa tarta. <b><span style="color: magenta;">The scones were also very good</span></b>, warm sultana scones served with jam and clotted cream...heaven!</div>
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The tableware followed the artistic theme which added to the quirky setting whilst still retaining an <b><span style="color: magenta;">air of sophistication.</span></b></div>
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I enjoyed the <b><span style="color: magenta;">raspberry meringues and marshmallows</span></b> as the add a bit of a twist to traditional afternoon tea.<br />
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Ovearll, <b><span style="color: magenta;">I'd recommend Sketch as much for the experience as for the afternoon tea!</span></b> You can check your coat into a giant mouth, the toilets are individual eggs and you can admire the art inspired rooms. It's a glam setting and perfect if you're in London for a spot of shopping at the weekend as it's just off Regent Street...give it a go and see what you think.<br />
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<br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com54tag:blogger.com,1999:blog-2047155817821190667.post-81560727905905122782013-11-17T15:22:00.002+00:002013-11-17T15:22:32.012+00:001950's Vintage Dress Cake<div class="separator" style="clear: both; text-align: center;">
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A few weeks ago I attended a course at the <a href="http://www.thecakeparlour.com/" target="_blank">Cake Parlour</a> with owner <strong><span style="color: magenta;">Zoe Clark</span></strong>. Zoe produces the most beautiful cakes for weddings and other occasions and also supplies Fortnum and Mason. Her latest book is <span style="color: black;"><a href="http://www.amazon.co.uk/Chic-Unique-Vintage-Cakes-inspirations/dp/1446302849" target="_blank">Chic and Unique Vintage Cakes</a></span> and this vintage dress cake is from the book along with other designs such as a Singer sewing machine.<br />
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One of the reasons I wanted to go on this course is due to the gravity-defying design. The cake is suspended on a dress makers dummy. The design is also so chic, any lady would love this cake for a birthday or special occasion. This cake requires some construction including cutting foam board, attaching a threaded rod and nuts and using a glue gun but the finished product is worth the effort. <strong><span style="color: magenta;">The </span><span style="color: magenta;">principle can also be applied to other designs such as a Christmas tree or bird house</span></strong>.<br />
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The dress I made is quite 'poufy', <strong><span style="color: magenta;">Zoe's original is a bit more slim line</span></strong> which is a little more elegant. However, the more poufy, the more cake! The body for the mannequin is made in advance with lots of CMC added which allows it to set hard. The cake is carved out of three different layers of cake to give the shape and some folds were also carved in. <br />
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The skirt part of the cake is covered in <strong><span style="color: magenta;">sugarpaste</span></strong> and then the body is added on top before adding the bodice in <strong><span style="color: magenta;">flowerpaste</span></strong>. I had a little bit of a problem with the sugarpaste as it buffed up to a really shiny finish and then it didn't dry and set as you would expect, it seemed a lot stickier than normal so I ended up with a bit of a wonky hemline but it was just about rescued!<br />
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The finishing touches were <strong><span style="color: magenta;">the necklace which was made using a First Impressions pearl mould</span></strong>, the bow around the waist to cover the join and the top of the dummy with the wooden handle. I particularly like the floor boards on the cake board, they were made using the edge of a ruler to mark out the boards and then a Dresden tool to mark the grain. Finally, to give the colour, a little paste colour was mixed with water and brushed on.<br />
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This is a lovely idea for a cake from Zoe. If you want to see more of her designs, check out her books.Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com36tag:blogger.com,1999:blog-2047155817821190667.post-25391427134966533232013-11-03T10:18:00.001+00:002013-11-03T10:18:58.942+00:00Ghoulish Graveyard Halloween Cake<div class="separator" style="clear: both; text-align: center;">
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With Halloween and All Souls' Day this week I made this <strong><span style="color: magenta;">Ghoulish Graveyard Halloween Cake</span></strong>. It was fun to make and would be great to bake and decorate with kids. It would also be perfect for a Halloween party.<br />
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The recipe for this cake is from BBC GoodFood and you can find it <a href="http://www.bbc.co.uk/food/recipes/halloween_cake_10801" target="_blank">here</a>. It is easy to make as it's just a <span style="color: magenta;"><strong>basic chocolate sponge cake recipe</strong></span> made in a 20 x 30cm tin. The resultant sponge was light and tasty. Once cool, the whole cake is covered in <strong><span style="color: magenta;">chocolate buttercream</span></strong>. I put my cake on a rectangular cake board and then covered the board in buttercream too and put a black ribbon around the edge. Alternatively if you have an appropriately sized slate or granite board this would look good too, or you could cover your cake board in black sugarpaste. <br />
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The <strong><span style="color: magenta;">gravestone biscuit</span></strong> recipe is also included on the BBC website. They are made with soft light brown sugar and lots of golden syrup. You can cut your shapes out freehand or you can also cut them out in cardboard first and use this as a template. I used a cereal box to make my templates. To add the details I used royal icing piped with a size 2 nozzle.<br />
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To construct the cake you just need some <strong><span style="color: magenta;">Matchmakers, Oreo cookies and some Halloween jelly sweets</span></strong>. The jelly sweets are usually available in supermarkets and Haribo make good ones around Halloween time. The Matchmakers should be snapped at various lengths and then pushed into the buttercream around the edge of the cake. To make the soil on top whizz the Oreos in a food processor (or you can bash them with a rolling pin in a plastic bag), when it's a fairly fine crumb, sprinkle them on top.<br />
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Finally, push the gravestones gently into the cake and add the jelly sweets for a bit of colour and to complete the ghoulish graveyard look.<br />
<br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com22tag:blogger.com,1999:blog-2047155817821190667.post-35655188574199319532013-11-01T08:45:00.000+00:002013-11-01T08:45:54.829+00:00Calendar Cakes - November<div class="separator" style="clear: both; text-align: left;">
Welcome to this month's <strong><span style="color: magenta;">Calendar Cakes Challenge</span></strong>. So what do we have in store for you this month? The answer:</div>
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<strong><span style="color: blue; font-size: x-large;">Puddings</span></strong></div>
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On November 9th it's British Pudding Day! Now the nights are drawing in and the days are getting colder who can resist the institution that is the Great British pud? Do you have a great pudding recipe to share, be it a steamed sponge or a bread and butter pudding we'd love to see it.</div>
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You can enter any pudding you like, it doesn't have to be British but extra brownie points for a classic. It doesn't have to be fancy either, anything you and your family enjoy. It could be for example a cake that you enjoy warm with a dollop of custard, a pavlova, a crumble, a pie or a tart etc...anyway, you get the gist. <strong><span style="color: magenta;">I'm a bit of a pudding fiend so whether it's hot, cold, baked, unbaked, traditional, untraditional, simple or complex, bring it on! :-)</span></strong></div>
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To see the October entries head on over to <a href="http://www.dollybakes.co.uk/2013/10/calendar-cakes-october.html" target="_blank">Dolly Bakes</a> where the theme was Halloween.</div>
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<span style="font-family: inherit;"><span style="color: #3d85c6;"><strong><span style="color: #3d85c6;"><u>Entry Guidelines</u>:<u> </u></span></strong></span></span></div>
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<li><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">Post your entry on your blog and include the ‘Calendar Cakes’ logo</span> </span></span>
<li><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">Add 'Calendar Cakes' as a label on your post.</span></span> </span>
<li><span style="font-family: inherit;"><span style="color: black;"><span style="color: #444444;"><span style="color: black;">Follow </span></span><span style="color: #444444;"><span style="color: #9c7198;"><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: magenta;">Dolly Bakes</span></a></span> <span style="color: black;">and</span> </span></span><span style="color: #9c7198;"><span style="color: magenta;">Laura Loves Cakes</span></span><span style="color: black;"><span style="color: #444444;"><span style="color: black;"> blogs using the Google Join this Site button</span>.</span></span> </span>
<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">Add links on your post to your hosts </span><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="color: magenta; font-family: inherit;">Dolly Bakes</span></span></a><span style="color: black; font-family: inherit;"> and </span></span><a href="http://lauralovescakes.blogspot.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="background-color: white; color: magenta; font-family: inherit;">Laura Loves Cakes</span></span></a><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">. </span></span></span>
<li><span style="font-family: inherit;">Link to your blog from here using the Linky tool below. It's dead easy... </span>
<li><span style="color: #444444;"><span style="color: black;"><span style="font-family: inherit;">If you don’t have a blog you can still join in, just email us a picture and a bit of information about your bake. Email to </span><a href="mailto:calendarcakeschallenge@gmail.com"><span style="color: #f05b72; font-family: inherit;">calendarcakeschallenge@gmail.com</span></a></span></span><span style="font-family: inherit;"> </span>
<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">If you're on Twitter, tweet us a link to your post </span></span><a href="https://twitter.com/#!/DollyBakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">dollybakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> and </span></span><a href="https://twitter.com/#!/lauralovesbakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">lauralovesbakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> - otherwise we won't see it! Use the handle #CalendarCakes. </span></span>
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<span style="font-family: inherit;"><strong><span style="color: #3d85c6;"><u>Calendar Cakes Challenge Rules</u>:</span></strong> </span></div>
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<li><span style="font-family: inherit;">You can enter as many times as you like. </span>
<li><span style="font-family: inherit;">It </span><span style="font-family: inherit;">can be your own recipe or one you found elsewhere (please just state where you found it). </span>
<li><span style="font-family: inherit;">You can use old posts as long as you update them with the 'Calendar Cakes' logo and link back (see above). </span>
<li><span style="font-family: inherit;">If you want to enter your bake into other challenges too then please feel free.</span>
<li><span style="font-family: inherit;"> </span><span style="font-family: inherit;">You must submit by the <strong><span style="color: magenta;">30th November.</span></strong> </span></li>
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<!-- end LinkyTools script --><br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com16tag:blogger.com,1999:blog-2047155817821190667.post-72876728011999018332013-10-20T19:20:00.000+01:002013-10-20T19:20:00.185+01:00Chocolate, Red Wine and Blackberry Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-P3-Qp8fPSB1dHA3zK_tOW8LVeW_NZeYQk57SxpxAg4P2Ql07sVI3YpKjSPJslRUc8wYKsqc66Fju60wl1UdZ35BOxchlqd7Stcb1VOGtwEB3Fb9806_4hNoYSlT5QshnxBqCLVyl2nFj/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-P3-Qp8fPSB1dHA3zK_tOW8LVeW_NZeYQk57SxpxAg4P2Ql07sVI3YpKjSPJslRUc8wYKsqc66Fju60wl1UdZ35BOxchlqd7Stcb1VOGtwEB3Fb9806_4hNoYSlT5QshnxBqCLVyl2nFj/s640/5.jpg" width="640" /></a></div>
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Blackberries are in abundance at this time of year and <strong><span style="color: magenta;">I always make sure that I head out to scour the hedgerows</span></strong> in order to ensure that my freezer is well stocked for the winter ahead. It was reported in the news that this year was a bumper year for blackberries due to favourable weather conditions.</div>
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This is an interesting cupcake recipe as<strong><span style="color: magenta;"> it contains red wine</span></strong>!!! You can't really taste it but it does add a depth of flavour. The method in general is rather unusual and the mixture is quite runny but it did yield success. There are also blackberries baked into the batter which are lovely and soft after baking and they definitely make for a moist cupcake. This batch was second time lucky as the first time I made these cupcakes I got distracted and forgot to add the sugar and also accidentally used cream of tartar rather than bicarb of soda...bit of a disaster...whoops!<br />
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The buttercream is made using the normal method but it gets its colour and flavour from the addition of 6 tablespoons of blackberry puree. I've actually made two batches of these cupcakes now and it's interesting the difference in the colour of the icing both times, the first time it was a darker purple which must just be dependant on the batch of blackberries you use. <strong><span style="color: magenta;">Smooshing fruit into buttercream icing is a great way to add natural colour</span></strong>, I particularly like using raspberries for this.<br />
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I followed the recipe as it was but also found the second time I made these that the icing was quite loose, I therefore added quite a lot more icing sugar until a good piping consistency was reached.<span style="color: magenta;"><strong> I then used a star nozzle to decorate the cupcakes</strong></span>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSrtMGj-dBGgqjBFtSD738CTq5uCTKlAc_41yVga20gbuUkCc5JfIn8SJ4brRkAS9Ox_XhCFAeQaj90vGBso3k8xYvZ16lSTJN0kS2NdMmgGBbCOMLZRJEuRIfcyclbkp1sme7XhmsXiI/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSrtMGj-dBGgqjBFtSD738CTq5uCTKlAc_41yVga20gbuUkCc5JfIn8SJ4brRkAS9Ox_XhCFAeQaj90vGBso3k8xYvZ16lSTJN0kS2NdMmgGBbCOMLZRJEuRIfcyclbkp1sme7XhmsXiI/s400/8.jpg" width="400" /></a></div>
I'm entering these cupcakes into this month's AlphaBakes challenge where the letter for October is 'C'. The challenge is hosted by Ros from <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2013/10/alphabakes-october-2013.html" target="_blank">The More Than Occasional Baker</a> and on alternate months by <a href="http://www.carolinemakes.net/" target="_blank">Caroline Makes</a>. I'm sure Ros will be receiving a deluge of chocolate recipes!<br />
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<strong><u>Ingredients</u></strong><br />
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175g butter<br />
100g dark chocolate (72% or above - Peruvian is recommended)<br />
300g plain flour<br />
375g golden caster sugar<br />
25g cocoa powder<br />
1 tsp bicarbonate of soda<br />
2 eggs<br />
200ml red wine<br />
200-300g punnet blackberries<br />
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<strong><u>Buttercream</u></strong><br />
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200g punnet blackberries (as above)<br />
150g soft butter<br />
300g icing sugar<br />
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Makes 12. Start by preheating the oven to 180c/160c fan/gas 4.<br />
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Place the butter and chocolate in a saucepan and melt gently on the hob until entirely melted and smooth. Meanwhile mix the flour, sugar, cocoa and bicarb of soda with a pinch of salt in a bowl. In a separate bowl or jug whisk the eggs and wine together. Then add the chocolate and egg mixes to the dry ingredients along with 100ml boiling water and whisk until completely smooth with no lumps.<br />
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Divide the mixture between 12 large muffin cases. The mixture is quite runny so I used a ladle! Then place 2-3 blackberries on the top of each one. Bake for 35 minutes and then place on a wire rack to cool.<br />
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To make the buttercream whizz the remaining blackberries to a pulp and then sieve to give a smooth puree. Beat the butter until it is extremely soft and then add half the icing sugar and mix. Add around 6tbsp of the blackberry puree and the remaining icing sugar and beat together thoroughly. This is then ready to pipe onto the cooled cupcakes. You may also want additional blackberries to top each cupcake.<br />
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<span style="font-size: x-small;">* Recipe adapted from Olive Magazine - October 2013</span><br />
Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com13tag:blogger.com,1999:blog-2047155817821190667.post-55480130473292145332013-10-06T18:46:00.000+01:002013-10-06T19:20:26.058+01:00Calendar Cakes Round Up - September<div class="separator" style="clear: both; text-align: center;">
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Yet again cupcakes proved popular in September and it just goes to show that they're not just a flash in the pan. You can check out the delicious array of cupcakes entered into September's <a href="http://lauralovescakes.blogspot.co.uk/2013/09/calendar-cakes-september.html" target="_blank">Calendar Cakes Challenge</a> below, the theme was in honour of <span style="color: magenta;"><strong>National Cupcake Week</strong></span>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HD4CDj2G8uSNNYoKIDCivEDrceZYHj6ebDKFDAdfh7ayaNFn0w_9vl53ocfftOSQVoN-F8l5bCkl5v5D5ROLswoQ5cnm6CYaXblxfkzCzZzL3AYWLk-2hAig2ZefOgEB5abUNJnnLAyR/s1600/1.+Baking+Explorer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HD4CDj2G8uSNNYoKIDCivEDrceZYHj6ebDKFDAdfh7ayaNFn0w_9vl53ocfftOSQVoN-F8l5bCkl5v5D5ROLswoQ5cnm6CYaXblxfkzCzZzL3AYWLk-2hAig2ZefOgEB5abUNJnnLAyR/s320/1.+Baking+Explorer.JPG" width="320" /></a></div>
To start us off Kat from <a href="http://www.thebakingexplorer.com/2013/05/banoffee-cupcakes.html" target="_blank">The Baking Explorer</a> made these <strong><span style="color: magenta;">Banoffee Cupcakes</span></strong> after a trip to the Richmond Tearooms where she was inspired by a mini Banoffee pie. Banoffee is always a popular choice and these obviously went down a storm as they disappeared in double quick time.<br />
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These beautifully decorated cupcakes are from <a href="http://lucielovesbaking.wordpress.com/2013/04/27/white-chocolate-cupcakes-with-rose-water-buttercream/" target="_blank">Lucie Loves Baking</a>. They are <strong><span style="color: magenta;">White Chocolate Cupcakes with Rosewater Buttercream</span></strong> and they are based on a White Chocolate Mud Cake recipe from the Women’s Weekly ‘Cupcakes, cheesecakes and cookies’. I particularly like the colours and the little flowers on top.<br />
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Aimee at <a href="http://wallflowergirl.co.uk/flourless-chocolate-lavender-cupcakes/" target="_blank">Wallflower Girl</a> gave us these <span style="color: magenta;"><strong>Flourless Chocolate and Lavender Cupcakes</strong></span> which means they are suitable for celiacs. Lavender is a lovely flavour in baking and here the cakes are chocolate and the icing is flavoured with dried lavender.<br />
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Caroline of <a href="http://www.carolinemakes.net/2011/12/cupcake-ducks.html" target="_blank">Caroline Makes</a> made these super cute and super creative <span style="color: magenta;"><strong>Cupcake Ducks</strong></span>. The idea is from the What's New Cupcake book and I'm sure you'll agree that these are definitely a treat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_I_yX4qOjT9XwZ4rTr1in9PyPgYuhK3J7wb92BtNvcqs0DY4GqI5UkmMJCiHDd2hEMHS-s1bpqW9L-JIWQz8KHRCS-Z1DDD7Lj4VrV44paKBCrKuP1N-tVlqma31T6lW8xk87_6MU002/s1600/Ros+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_I_yX4qOjT9XwZ4rTr1in9PyPgYuhK3J7wb92BtNvcqs0DY4GqI5UkmMJCiHDd2hEMHS-s1bpqW9L-JIWQz8KHRCS-Z1DDD7Lj4VrV44paKBCrKuP1N-tVlqma31T6lW8xk87_6MU002/s320/Ros+2.jpg" width="320" /></a></div>
Ros from <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2013/09/peanut-butter-and-chocolate-ice-cream.html" target="_blank">The More than Occasional Baker</a> is somewhat of an expert when it comes to baking with peanut butter and these <strong><span style="color: magenta;">Peanut Butter and Chocolate Ice Cream Cone Cupcakes</span></strong> provide an extra twist. You can see all the steps to make them over on Ros's blog, I particularly love the chocolate spoons made in a silicone mould.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmDV_as2xsEJEXN2r7lyP-qqFBkIdUUwUXsyxf_vk0-Z94Bw1e1A0TQBJwBaTfGKkNzvHcOgVXwA34qsvxfDokwUZVoKDi0wXBhNM1lxJB0aQbiMzJFJDWFYxqLeaJ5othWoGmCDHDM8M/s1600/6.+Vohn's+vittles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmDV_as2xsEJEXN2r7lyP-qqFBkIdUUwUXsyxf_vk0-Z94Bw1e1A0TQBJwBaTfGKkNzvHcOgVXwA34qsvxfDokwUZVoKDi0wXBhNM1lxJB0aQbiMzJFJDWFYxqLeaJ5othWoGmCDHDM8M/s320/6.+Vohn's+vittles.jpg" width="320" /></a></div>
Vohn at <a href="http://vohnmcg.com/2013/09/08/chocolate-and-orange-marmalade-cupcakes/" target="_blank">vohn's vittles</a> made these Chocolate and Orange Marmalade Cupcakes as the third in a series of cupcakes created for the "Baking with Mackays" blogger challenge. I love marmalade in bakes and it goes perfectly with chocolate. The finished product is very pretty too.<br />
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Not only are these cupcake from <a href="http://jaisee.com/mummymakescakes/alice-in-wonderland-cakes-down-the-rabbit-hole/" target="_blank">Mummy Makes Cakes</a> fabulously made but they were also made for a competition, raising money for a good cause. <span style="color: magenta;"><span style="color: black;">They're</span><strong> Alice in Wonderland Cupcakes - Down the Rabbit Hole</strong></span>. The grass effect works really well with the Rabbits' bottoms which were made from white fondant.<br />
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As always a creative creation from <a href="http://choclogblog.blogspot.co.uk/2013/09/blackberry-and-apple-cupcakes.html" target="_blank">Chocolate Log Blog</a> this month - <strong><span style="color: magenta;">Blackberry and Apple Cupcakes</span></strong>. Choclette describes them as 'an apple and chocolate chip sponge topped off by blackberry cream cheese icing, perfect autumnal fare'. Interestingly the chocolate in these is blackberry and ginger flavoured!<br />
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Next up a trio of entries from <a href="http://foodgloriousfoodx.blogspot.co.uk/2013/09/raspberry-cupcakes.html" target="_blank">Food Glorious Food</a>. Firstly we have <strong><span style="color: magenta;">Raspberry Cupcakes</span></strong>. The recipe for these cupcakes is from the Primrose Bakery book. They must have been good as they're described as having a delicious raspberry flavour in every bite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSST7NYuKyHUNl9WXlh_oFIvDx1Dyncy5akuMbiXsPN4Jptc99o8jRQ6HmC0TdeXOsDOsZ4zYB6lE0YtYFdzLGf1Ave-XAkVjEbwP948dwiWbAci6Wea05_wqmKOCusGTjJyyGJ6tK5fQj/s1600/10.+Food+Glorious+Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSST7NYuKyHUNl9WXlh_oFIvDx1Dyncy5akuMbiXsPN4Jptc99o8jRQ6HmC0TdeXOsDOsZ4zYB6lE0YtYFdzLGf1Ave-XAkVjEbwP948dwiWbAci6Wea05_wqmKOCusGTjJyyGJ6tK5fQj/s320/10.+Food+Glorious+Food.jpg" width="320" /></a></div>
Next up another treat from <a href="http://foodgloriousfoodx.blogspot.co.uk/2013/09/chocolate-and-rum-syrup-cup-cakes-with.html" target="_blank">Food Glorious Food</a>, this one with a Caribbean twist as they're <strong><span style="color: magenta;">Chocolate and Rum Syrup Cupcakes with Lime Buttercream</span></strong>...sunshine on a plate! <br />
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Finally from <a href="http://foodgloriousfoodx.blogspot.co.uk/2013/09/fairy-cupcakes.html" target="_blank">Food Glorious Food</a> it's a throw back to childhood with these <span style="color: magenta;"><strong>Fairy Cupcakes</strong></span>. The recipe is from Jo Wheatley's 'A Passion for Baking'. Kids would love to decorate these with the little jelly sweets and I'm sure they'd equally enjoy eating them!<br />
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Kirsty's favourite tea is a simple cup of Earl Grey and what better way to enjoy the flavour than in a cupcake, so these cupcakes from <a href="http://www.kirstyscakesandbakes.co.uk/earl-grey-cupcakes/" target="_blank">Kirsty's Cakes and Bakes</a> are <strong><span style="color: magenta;">Earl Grey Cupcakes</span></strong>. The milk is infused with the flavour of the tea and is then used in the cupcake...yum! <br />
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Next up is an unusual flavour combination from <a href="http://www.cakeoftheweek.net/2013/09/coffee-orange-cupcakes.html" target="_blank">Cake of the Week</a> with <span style="background-color: white; color: magenta;"><strong>Coffee Orange Cupcakes</strong></span>. I don't think I've ever tried this combination but apparently it's a winner and I'd love to try it! The idea was inspired by a coffee shop in Plymouth where you can get different flavoured syrups in your coffee, one of which is orange.<br />
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These Ice Cream Cupcakes are from Kat at <a href="http://www.lifeofacupcakebaker.com/2013/09/ice-cream-cupcakes.html" target="_blank">Life of a Cupcake Baker</a> and they're beautifully presented...I want a Mr Whippy now! Now summer is fading why not make up a batch of these to remind you of the warm summer days.<br />
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Another fab entry from <a href="http://jaisee.com/mummymakescakes/thomas-the-tank-engine-cupcakes/" target="_blank">Mummy Makes Cakes</a> next with these <span style="color: magenta;"><strong>Thomas the Tank Engine Cupcakes</strong></span>. These cupcakes were inspired by a visit to Thomas Land...I never knew such a place existed! They're perfect for making with kids.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW69GC42BGxdIPJ5eD4M5U4yd3spubOAyk26gRgBpvq8BO5M5GWAbEazfHI-I6Sbo8dC616mgG4r81xYv6hGqIeGufT0qDVfojxYH1mec_Tv2bR78Q2wt8oVt0yXJiorv1phbeGGDRJcox/s1600/16.+I'd+Much+Rather+Bake+Than....JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW69GC42BGxdIPJ5eD4M5U4yd3spubOAyk26gRgBpvq8BO5M5GWAbEazfHI-I6Sbo8dC616mgG4r81xYv6hGqIeGufT0qDVfojxYH1mec_Tv2bR78Q2wt8oVt0yXJiorv1phbeGGDRJcox/s320/16.+I'd+Much+Rather+Bake+Than....JPG" width="262" /></a></div>
If a regular sized cupcake just isn't enough then why not make yourself a giant cupcake! That's what Laura from <a href="http://idmuchratherbakethan.blogspot.co.uk/2013/09/white-chocolate-and-lemon-giant-cupcake.html" target="_blank">I'd Much Rather Bake Than...</a> did when she made this <strong><span style="color: magenta;">White Chocolate and Lemon Giant Cupcake</span></strong> for her housemate's birthday. It was a rather stressful run up to making the cake but I'm sure you'll agree that it was worth it in the end.<br />
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A beautiful entry from <a href="http://www.elizabethskitchendiary.co.uk/2013/09/chocolate-coffee-cupcakes-with-coffee.html" target="_blank">Elizabeth's Kitchen Diary</a> next. Elizabeth made these Chocolate <span style="color: magenta;"><strong>Coffee Cupcakes with Coffee Buttercream</strong></span> which are glamorous and sophisticated in both flavour and appearance. A lovely entry and the two tone icing is particularly effective!<br />
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A second batch of <span style="color: magenta;"><strong>Vanilla Ice Cream Cone Cupcakes</strong></span> next from <a href="http://cakecrumbsandcooking.blogspot.co.uk/2013/09/vanilla-ice-cream-cone-cupcakes.html" target="_blank">Cake, Crumbs and Cooking.</a> This really isn't helping with my Mr Whippy craving...perhaps they'll be a passing ice cream van this evening or is that just wishful thinking? The cake inside is Victoria sponge and the flake and chocolate sprinkles are the perfect finishing touches.</div>
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Next up my entry (<a href="http://lauralovescakes.blogspot.ca/2013/09/sweet-peanut-cupcakes.html" target="_blank">Laura Loves Cakes</a>) with these <strong><span style="color: magenta;">Sweet Peanut Cupcakes</span></strong>. This is the first time I've baked using peanut butter and I loved the result. A lovely subtle flavour and a moist soft sponge. I also made a peanut brittle for the top and they're certainly reminiscent of the retro sweet shop classic, sweet peanuts.<br />
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<a href="http://hazeyfantazey.blogspot.ie/2013/09/buttermilk-cupcakes-with-vanilla.html" target="_blank">Cupcakery</a> gave us a really inventive idea with <strong><span style="color: magenta;">Buttermilk Cupcakes with Vanilla Frosting, Pancakes and Maple Syrup</span></strong>. These are an original recipe and the little pancakes on top are so cute. The photography of the finished product is also fab. I'd love to try these!<br />
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All of the entries this month have been visually appealing and the next entry <a href="http://icetrail.blogspot.co.uk/2011/10/cupcake-recipe-eggs-frosting-calories.html" target="_blank">Heavens Garden</a> is certainly no exception. These are <strong><span style="color: magenta;">Chocolate Cupcakes with Creamy Cheese Frosting</span></strong>, I particularly love the two colours of frosting piped on the top and who doesn't love a cherry on the top!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMNiji37lcmmxwXrQUN_wzDY_4HZI_j9YOClODH6j5MVWeixoRUvjCdZNrjRKMTnhtWgQp0i8ZlomtS2eQ2IF9yaEdhPOtgNi5rft5VRxM3uM0BuAD_NoOmJcwYunJkH6wjA9PR5oi9KG/s1600/22.pumpkin+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMNiji37lcmmxwXrQUN_wzDY_4HZI_j9YOClODH6j5MVWeixoRUvjCdZNrjRKMTnhtWgQp0i8ZlomtS2eQ2IF9yaEdhPOtgNi5rft5VRxM3uM0BuAD_NoOmJcwYunJkH6wjA9PR5oi9KG/s320/22.pumpkin+blog.JPG" width="320" /></a></div>
A decadent entry next from <a href="http://www.thepurplepumpkinblog.co.uk/2012/12/black-forest-cupcakes-cook-december-2012.html#sthash.Vo7GyFJu.dpbs" target="_blank">The Purple Pumpkin Blog</a> with <strong><span style="color: magenta;">Black Forest Cupcakes</span></strong>...and there's more cherries! These were ingeniously made for a 40th birthday and were made as the recipient was born in the 70s...the perfect retro cake!<br />
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<a href="http://www.bells-bakery.com/2013/08/lemon-and-poppy-seed-cupcakes-with.html" target="_blank">Bells Bakery</a> describes these <strong><span style="color: magenta;">Lemon and Poppy Seed Cupcakes with Vanilla Buttercream Frosting</span></strong> as zesty lemony goodness and from just looking at the pictures I'd be inclined to agree! The only slight problem with these was tracking down the poppy seeds but well worth the effort I'd say.<br />
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It's a double entry from Josie at <a href="http://pinksugarbaking.blogspot.co.uk/2013/09/peanut-butter-and-jam-cupcakes.html" target="_blank">Pink Sugar</a>. First up are these <strong><span style="color: magenta;">Peanut and Jam Cupcakes</span></strong>. Peanut butter seems to be proving popular this month! Crunchy peanut butter was used in the cupcakes which gives them an added dimension and with the jam this is a classic combination.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-4Yf8JppsE4nlD7wSbrBG04CDvTQv9_KrS1BkNGdFyk8VoLGOSsexE9e4427gzGeAYvf1paDSd1nT384mp6_5QXHcAEaOEgJbAUtVaXRwylmOED5DdEUe2Bmfg4z-WnFtHaQGvWTVnMw/s1600/26.+Super+Golden+Bakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-4Yf8JppsE4nlD7wSbrBG04CDvTQv9_KrS1BkNGdFyk8VoLGOSsexE9e4427gzGeAYvf1paDSd1nT384mp6_5QXHcAEaOEgJbAUtVaXRwylmOED5DdEUe2Bmfg4z-WnFtHaQGvWTVnMw/s320/26.+Super+Golden+Bakes.jpg" width="320" /></a></div>
A stunning entry from <a href="http://supergoldenbakes.blogspot.co.uk/2013/09/red-velvet-cupcakes.html" target="_blank">Super Golden <em>Bakes</em></a> with <strong><span style="color: magenta;">Red Velvet Cupcakes</span></strong>. Superbly presented, it would be hard to resist these! The recipe for the cupcakes is also interesting as the red colour comes from a reaction between the buttermilk, bicarb and cocoa powder. The frosting also comes highly recommended, it's called ermine frosting...you can find out more over at Super Golden <em>Bakes</em>.<br />
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Our penultimate entry is the second from <a href="http://pinksugarbaking.blogspot.co.uk/2013/09/almond-and-raspberry-cupcakes.html" target="_blank">Pink Sugar</a> with these <span style="color: magenta;"><strong>Almond and Raspberry Cupcakes</strong></span>. Another classic combination these cupcakes were made by replacing the vanilla with Almond Essence in the sponge, an almond infused butter cream was piped on top and then decorated with raspberries.<br />
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Next some fun Minnie Mouse Cupcakes from <a href="https://twitter.com/KatiesCakery" target="_blank">Katie's Cakery</a>. These are beautifully decorated and perfect for a birthday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxw9J-XE6Ux4epgadLaf5h91nnwvxz44pcjVSJ-8leZZgBgAwhPQT9ITVOesd_xDMr_mv2IeOzafp6Jti5ff3J9ePlRoUge3F5izcWDHvGUnFMbzIyGDevxbVng-BYKhV2bpaPNrG3fP3/s1600/Maison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxw9J-XE6Ux4epgadLaf5h91nnwvxz44pcjVSJ-8leZZgBgAwhPQT9ITVOesd_xDMr_mv2IeOzafp6Jti5ff3J9ePlRoUge3F5izcWDHvGUnFMbzIyGDevxbVng-BYKhV2bpaPNrG3fP3/s320/Maison.jpg" width="320" /></a></div>
Finally, delicious <strong><span style="color: magenta;">Plum and Coconut Cupcakes</span></strong> from <a href="http://maisoncupcake.com/plum-and-coconut-cupcakes-oneingredient-calendarcakes/" target="_blank">Maison Cupcake</a>. The cupcake batter itself includes a slice of plum and some desiccated coconut and coconut flavouring. The glaze contains coconut milk and each cupcake is topped with a sliver of grilled plum with demerara sugar...yum!<br />
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Thanks to everyone who entered cupcakes in September, as always all wonderful entries and much appreciated! To find out the theme for this month, hop on over to <a href="http://www.dollybakes.co.uk/2013/10/calendar-cakes-october.html" target="_blank">Dolly Bakes</a> and I look forward to seeing you all back here in November! :-)Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com5tag:blogger.com,1999:blog-2047155817821190667.post-24493558203141873172013-09-22T17:41:00.000+01:002013-09-22T17:41:27.537+01:00Sweet Peanut Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGwUj5YDptelu6hADsTtV1zSvyLf_2p7zZMOjwqrYomiNDPOnnZdH82G1zc8Hi2CprQhFwp5-K12SVp3uTW-wt9JKNSeC-eJYcizplQVKtkg4R21UuUG-FxqD-B9_gkmGMjCzelq01EfL/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGwUj5YDptelu6hADsTtV1zSvyLf_2p7zZMOjwqrYomiNDPOnnZdH82G1zc8Hi2CprQhFwp5-K12SVp3uTW-wt9JKNSeC-eJYcizplQVKtkg4R21UuUG-FxqD-B9_gkmGMjCzelq01EfL/s640/1.jpg" width="640" /></a></div>
A touch of nostalgia today. Who remembers <strong><span style="color: magenta;">Sweet Peanuts</span></strong>, the crunchy peanut sweets that you can buy from traditional sweet shops by the quarter...or 113g in new money! These delicious cupcakes recreate the taste of times gone by...<strong><span style="color: magenta;">a lovely light sponge with a touch of peanut flavour</span></strong>, fluffy frosting with crunchy peanut butter running through it and some peanut brittle to finish. This all sounds extremely peanut-y but it's actually rather subtle.<br />
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The recipe comes from The Hummingbird Bakery's <span style="color: magenta;"><strong>Home Sweet Home</strong></span> Book which you can check out in my <a href="http://lauralovescakes.blogspot.co.uk/p/baking-books.html" target="_blank">book reviews</a> section. The original recipe has chopped Sweet Peanuts on top but I decided to add a bit of pizazz by using shards of peanut brittle. The brittle is extremely easy to make, all you need is caster sugar and some peanuts, see the recipe below. You can see what the Sweet Peanut version looks like below. Personally, I think the chopped Sweet Peanuts are the least attractive option but they do have the added benefit of being bite size so they can easily be eaten with a mouthful of cupcake and they are very tasty this way, so it's a trade off between style and taste per bite!<br />
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Believe it or not this is the first time I've used peanut butter in baking. I know other bakers and bloggers are big fans and I have to say I'm a convert...the flavour as mentioned was very subtle and I loved the crunch, it certainly added an extra dimension to the cupcake!<br />
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You may be aware that last week was <span style="color: magenta;"><strong>National Cupcake Week</strong> </span><span style="color: black;">which celebrates these enormously popular treats. I hope you've been baking up a storm!</span><br />
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To celebrate National Cupcake Week the theme for this month's <strong><span style="color: magenta;">Calendar Cakes</span></strong> is...Cupcakes! We've had lots of lovely entries so far and we'd love to see your creations. You can still enter your cupcakes <a href="http://lauralovescakes.blogspot.ca/2013/09/calendar-cakes-september.html" target="_blank">here</a> until 30th September. Calendar Cakes is a monthly baking challenge which is hosted here at Laura Loves Cakes on alternate months with Rachel at <a href="http://www.dollybakes.co.uk/p/calendar-cakes.html" target="_blank">Dolly Bakes</a>. These Sweet Peanut Cupcakes are my entry for September.</div>
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<strong><u>Ingredients</u></strong><br />
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70g unsalted butter<br />
210g plain flour<br />
250g caster sugar<br />
1 tbsp. baking powder<br />
1/2 tsp salt<br />
210ml whole milk<br />
2 large eggs<br />
40g crunchy peanut butter<br />
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<strong><u>Icing</u></strong><br />
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500g icing sugar<br />
160g unsalted butter<br />
50ml whole milk<br />
30g crunchy peanut butter<br />
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12 sweet peanuts, chopped for decoration<br />
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<strong><u>Peanut brittle</u></strong><br />
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175g caster sugar<br />
50g peanuts<br />
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To make the cupcakes, start by preheating the oven to 170c/150c fan/gas 3. Also prepare the muffin tin by lining with cupcake cases.<br />
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Making the sponge is nice and easy, you just need to combine the flour, sugar, butter and baking powder and salt in a large bowl, mixing until it forms a bread crumb-like texture. Then mix the eggs and milk in a jug. Once mix add half of this egg/milk mixture to the flour mixture. Combine on a low speed until smooth. You can then add the rest of the milk and egg and you should end up with a smooth batter with no lumps. Finally, add the 40g of peanut butter and thoroughly mix through.<br />
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Use an ice cream scoop if you have one and fill each cupcake case two thirds full. This recipe should make between 12-16 cupcakes. Bake for 20-25 minutes until lightly golden and the cake bounces back when lightly pressed. Once done remove from the oven and leave in the tin for around 5 minutes before transferring to a wire rack.<br />
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To make the frosting, mix the icing sugar and butter together until they are thoroughly combined. Gradually add the milk and mix on a low speed. Finally, turn up the mixer speed and beat until the frosting is really fluffy, it can't be overbeaten! Then add the peanut butter and mix well.<br />
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For the finishing touches, pipe the frosting on top of the cool cupcakes. I used a 9mm round nozzle. You can then finish with either a whole sweet peanut, roughly chopped sweet peanut or some peanut brittle.<br />
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If you want to make peanut brittle. Put the caster sugar into a heavy based saucepan and heat gently without stirring until the sugar has melted. You can then turn the heat up slightly and the sugar should start to caramelise. You are looking for a light amber colour, any darker and your sugar may have burnt. When it is ready, add the peanuts and stir briefly before pouring out the brittle onto a piece of greaseproof paper on a baking tray. Leave to harden and set and then when completely cool you can break the brittle into pieces. Please be extremely careful as the sugar can easily burn and it is also extremely hot and can cause injury if it comes in contact with skin!<br />
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<span style="font-family: inherit; font-size: x-small;">* Recipe adapted from Home Sweet Home by the Hummingbird Bakery</span>Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com8tag:blogger.com,1999:blog-2047155817821190667.post-91450586287282950732013-09-01T11:09:00.000+01:002013-09-01T11:09:04.267+01:00Calendar Cakes - SeptemberWell September is upon us again and the summer days are drawing to a close...but there is something that can't fail to cheer you up...a gorgeous cupcake! Every September National Cupcake Week is celebrated and this year it falls between 16th-22nd September. <br />
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When cupcakes first arrived on the scene they were dismissed as a flash in the pan but several years later they're still here and as popular as ever. So in case you haven't guessed, this month's Calendar Cakes challenge is:</div>
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<strong><span style="color: magenta; font-size: x-large;">Cupcakes</span></strong></div>
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Last September's challenge was also cupcakes but they were so popular we've decided to do it all over again. So go crazy with flavours and frostings and show us your favourite cupcakes. You can check out last year's entries <a href="http://lauralovescakes.blogspot.co.uk/2012/10/calendar-cakes-september-round-up.html" target="_blank">here</a>. To enter please follow the guidelines below and add your cupcake to the linky :-)</div>
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To see the August entries head on over to <a href="http://www.dollybakes.co.uk/2013/08/AugustCalendarCakes.html" target="_blank">Dolly Bakes</a> where the theme was Summer Lovin'.</div>
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<span style="font-family: inherit;"><span style="color: #3d85c6;"><strong><span style="color: #3d85c6;"><u>Entry Guidelines</u>:<u> </u></span></strong></span></span></div>
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<li><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">Post your entry on your blog and include the ‘Calendar Cakes’ logo</span> </span></span><br />
<li><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">Add 'Calendar Cakes' as a label on your post.</span></span> </span><br />
<li><span style="font-family: inherit;"><span style="color: black;"><span style="color: #444444;"><span style="color: black;">Follow </span></span><span style="color: #444444;"><span style="color: #9c7198;"><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: magenta;">Dolly Bakes</span></a></span> <span style="color: black;">and</span> </span></span><span style="color: #9c7198;"><span style="color: magenta;">Laura Loves Cakes</span></span><span style="color: black;"><span style="color: #444444;"><span style="color: black;"> blogs using the Google Join this Site button</span>.</span></span> <span style="color: black;"></span></span><br />
<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">Add links on your post to your hosts </span><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="color: magenta; font-family: inherit;">Dolly Bakes</span></span></a><span style="color: black; font-family: inherit;"> and </span></span><a href="http://lauralovescakes.blogspot.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="background-color: white; color: magenta; font-family: inherit;">Laura Loves Cakes</span></span></a><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">. </span></span></span><br />
<li><span style="font-family: inherit;">Link to your blog from here using the Linky tool below. It's dead easy... </span><br />
<li><span style="color: #444444;"><span style="color: black;"><span style="font-family: inherit;">If you don’t have a blog you can still join in, just email us a picture and a bit of information about your bake. Email to </span><a href="mailto:calendarcakeschallenge@gmail.com"><span style="color: #f05b72; font-family: inherit;">calendarcakeschallenge@gmail.com</span></a></span></span><span style="font-family: inherit;"> <span style="color: black;"></span></span><br />
<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">If you're on Twitter, tweet us a link to your post </span></span><a href="https://twitter.com/#!/DollyBakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">dollybakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> and </span></span><a href="https://twitter.com/#!/lauralovesbakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">lauralovesbakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> - otherwise we won't see it! Use the handle #CalendarCakes. </span></span> </li>
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<span style="font-family: inherit;"><strong><span style="color: #3d85c6;"><u>Calendar Cakes Challenge Rules</u>:</span></strong> </span></div>
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<li><span style="font-family: inherit;">You can enter as many times as you like. </span><br />
<li><span style="font-family: inherit;">It </span><span style="font-family: inherit;">can be your own recipe or one you found elsewhere (please just state where you found it). </span><span style="font-family: inherit;"></span><br />
<li><span style="font-family: inherit;">You can use old posts as long as you update them with the 'Calendar Cakes' logo and link back (see above). </span><span style="font-family: inherit;"></span><br />
<li><span style="font-family: inherit;">If you want to enter your bake into other challenges too then please feel free.</span><br />
<li><span style="font-family: inherit;"> </span><span style="font-family: inherit;">You must submit by the <strong><span style="color: magenta;">30th September.</span></strong> </span></li>
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<!-- end LinkyTools script --><br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com4tag:blogger.com,1999:blog-2047155817821190667.post-59752949177583837452013-08-30T15:56:00.000+01:002013-08-30T15:56:29.779+01:00Apple & Blackcurrant Crumble Sponge Cake<div class="separator" style="clear: both; text-align: center;">
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Every Friday at work we have 'Cake Friday' which as the name suggests is when we convene for cake! Each week a different person provides the cake and one of the cake club favourites is <strong><span style="color: magenta;"><a href="http://www.waitrose.com/shop/ProductView-10317-10001-127775-Waitrose+Seriously+Buttery+Apple+%26+blackcurrant+crumble+cake" target="_blank">Waitrose's</a> Seriously Buttery Apple and Blackcurrant Crumble Cake</span></strong>. We discussed at length how it would be good to make this cake at home but none of us has gotten round to trying it! It's a very light cake and the crumble adds interest, as does the blackcurrant as it is not as commonly used in a sponge as strawberry or raspberry.<br />
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<strong><span style="color: magenta;">In general I'm not that brave when it comes to ad-libbing with recipes</span></strong> which is perhaps why it's taken me so long to attempt this...I generally stick to recipes religiously...to the gram! To make this though doesn't deviate too much from the norm. It's a 6 inch Victoria Sandwich recipe to which I added 100 grams of stewed apple. I did contemplate adding grated apple or apple that was finely chopped but was worried that it may sink? <strong><span style="color: magenta;">Does anyone have any good suggestions about how to add apple to a sponge?</span></strong> The stewed apple melted into the sponge giving a sweet taste but not a discernibly appley taste.<br />
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Once the two sponges were ready to go in the oven <strong><span style="color: magenta;">I sprinkled a crumble topping over one of the sponges</span></strong> and then they were baked as normal. Then once cool I turned the bottom sponge upside down and spread it with blackcurrant jam, although you could make your own blackcurrant compote, and then piped on some <strong><span style="color: magenta;">Swiss meringue buttercream</span></strong> before placing the crumble sponge on top. The Swiss meringue buttercream is a good choice as it's lighter and much less sweet than regular buttercream; it is also most reminiscent of the Waitrose cake.<br />
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<strong><span style="color: magenta;">The overall cake tasted really nice and it's something a bit different without being too difficult to make.</span></strong> I gave the cake to my mum and dad and they both enjoyed it. It is quite sweet however, so you don't need too big a slice! If I were to make it again I think I might try the small chunks of apple to see if you can get a noticeable taste or texture of apple and I think I'd add a little more of the crumble mixture on the top.<br />
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<strong><span style="color: magenta;">If you'd like to try this recipe</span></strong> then just take your favourite <a href="http://www.bbcgoodfood.com/recipes/1997/classic-victoria-sandwich" target="_blank">Victoria Sponge recipe</a> and add some stewed apple or diced apple before baking. Also sprinkle the top of one of the sponges with a <a href="http://www.bbcgoodfood.com/recipes/1708633/quick-crumble-mix" target="_blank">crumble mix</a> before it goes in the oven. To sandwich the cakes together use blackcurrant jam or homemade <a href="http://www.theguardian.com/lifeandstyle/2003/jun/08/foodanddrink.recipes" target="_blank">blackcurrant compote</a> and <a href="http://www.faircake.co.uk/static/faircake/pdf/SwissMeringueButtercreamRecipe.pdf" target="_blank">Swiss meringue buttercream</a>...et voila! <br />
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<strong><span style="color: magenta;">Waitrose describe their cake as 'A buttery cake with diced apple pieces, sprinkled with butter crumble topping,
split and filled with layers of buttercream and blackcurrant jam' and I think this homemade version lives up to that billing!</span></strong> <br />
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I'm entering this cake into <strong><span style="color: magenta;">August's Calendar Cakes</span></strong> which this month is hosted by Rachel from <a href="http://www.dollybakes.co.uk/2013/08/AugustCalendarCakes.html" target="_blank">Dolly Bakes</a> and is hosted bi-monthly here at Laura Loves Cakes. The theme this month is Summer Lovin' and as blackcurrants are a seasonal summer fruit this cake fits in nicely. Check out next month's theme here on 1st September.<br />
<br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com11tag:blogger.com,1999:blog-2047155817821190667.post-60919373779501244612013-08-21T16:29:00.001+01:002013-08-21T16:29:54.705+01:00Baking Course at Squires Kitchen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYtVZ0Nv-QlL8HdgMD5ObJ5J7uZL6DUxuqXDaDRCK_mxckJBoIrzqaAP9VohWwQUbGxvvcMRMywfmrY8yDp8lRpi0xL4qsd2614rCjNPl-8e1lGen8y34LCJP90C-JG4SZZDCTolr2kI5/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYtVZ0Nv-QlL8HdgMD5ObJ5J7uZL6DUxuqXDaDRCK_mxckJBoIrzqaAP9VohWwQUbGxvvcMRMywfmrY8yDp8lRpi0xL4qsd2614rCjNPl-8e1lGen8y34LCJP90C-JG4SZZDCTolr2kI5/s640/1.JPG" width="640" /></a></div>
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As mentioned in my previous post I haven't been able to do much baking of late for a number of reasons so I was really pleased to have booked a place on the <a href="http://www.squires-school.co.uk/" target="_blank">Squires Kitchen</a> <strong><span style="color: magenta;">5 day baking course</span></strong> some 6 months ago. I've been looking forward to attending since booking and this course didn't disappoint. </div>
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Squires Kitchen is based in <span style="color: magenta;"><strong>Farnham</strong></span> and caters for both baking and decorating enthusiasts and has an attached shop. Squires also produce many of their own products. The school itself is bright and modern and it is also well equipped. The maximum number of students in each class is 10 and the tutors are knowledgeable and keen to help. Our tutor for the week was Mark Tilling who was UK Chocolate Master for several years in a row and he also came 7th in the World Finals in 2007!<br />
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So what did we make on the course? Well day one was pastry so we made a shortcrust that we then used to make the <span style="color: magenta;"><strong>Raspberry and Frangipane Tart</strong></span> that you can see in the first photo. This would be a perfect dessert if you had friends round for dinner.<br />
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We also made some puff pastry containing yeast...this was my least successful endeavour of the week but I'm glad to have tried it as it will give me the confidence to try again in the future. We used our puff pastry to make <strong><span style="color: magenta;">Croissants</span></strong> as well as <strong><span style="color: magenta;">Pain aux Raisins</span></strong>. We also made the <strong><span style="color: magenta;">pastry cream</span></strong> to spread inside the pain aux raisins.<br />
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In addition to the shortcrust and puff pastry we also made choux pastry to make little choux buns. Unfortunately I can't share any of the recipes from the course with you here but <strong><span style="color: magenta;">we did learn one major top tip on choux that I can share with you...it's AMAZING</span><span style="color: magenta;">!</span></strong> <br />
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When making choux buns, the traditional way is to pipe small amounts on to a baking sheet, however to get regularly sized buns you can actually pipe the mix into <a href="http://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=SIL" target="_blank">half-sphere silicone moulds</a>. You then scrape the top to make it level. <strong><span style="color: magenta;">The whole mould is then popped in the freezer</span></strong>. To cook the buns you can just pop them out of the mould after about 20 minutes to half an hour and put them on your baking sheet as usual! Alternatively once frozen, turn the buns out from the mould and put them in a freezer bag and then keep in the freezer until you need them...ingenious! Although the choux will all end up an even size they still puff up differently so retain a bit of individuality without becoming too regimented. Apparently you can also buy éclair shaped silicone moulds too.<br />
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Once we'd baked our choux buns we made a filling which was a <strong><span style="color: magenta;">Chantilly cream</span></strong>, which was a combination of the pastry cream and whipping cream. The good thing about this course was that we didn't just make choux buns and then leave it at that, we also learn lots of decorating tips and different flavour combinations. So we created <strong><span style="color: magenta;">lemon choux buns</span></strong> with lemon Chantilly which were dipped in yellow fondant icing. <span style="color: magenta;"><strong>Chocolate choux</strong></span> with chocolate Chantilly, these were also decorated with a square of chocolate with a chocolate transfer design, and finally <strong><span style="color: magenta;">strawberry choux buns</span></strong> with a little strawberry jam in the bottom and vanilla Chantilly cream on top, these were finished off with small slices of strawberry and dried rose petals.<br />
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Day two was cake day. We looked at how to perfect some classic recipes. We made a delicious<strong><span style="color: magenta;"> carrot cake with cream cheese frosting</span></strong>, a fabulous <span style="color: magenta;"><strong>Victoria Sandwich</strong></span> which was light, airy and delicious and it also had a perfectly flat, as opposed to a domed top. Inside the Victoria sandwich is a lovely Swiss meringue buttercream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tb_Bkw-8tCtQk1iixGXOhBgzQ1neK_X301NIKE3tzWtQWAlZc3LpST6ux4mYCS5RKgmobHkHlm31CZCWQ2uRSYuuHHeAdcq2ScBLf-jknS8wPlDnt_8RL3W7b2PWmrEmApO-BcAR-0xE/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tb_Bkw-8tCtQk1iixGXOhBgzQ1neK_X301NIKE3tzWtQWAlZc3LpST6ux4mYCS5RKgmobHkHlm31CZCWQ2uRSYuuHHeAdcq2ScBLf-jknS8wPlDnt_8RL3W7b2PWmrEmApO-BcAR-0xE/s320/5.jpg" width="320" /></a></div>
Finally, we made a <strong><span style="color: magenta;">fruit cake</span></strong> which was protected from burning with a double layer of greaseproof paper to line the tin and brown paper around the outside. We also learnt some other tricks to get a perfect finish every time. Apologies for the photos...not great on an IPhone under strip lighting! :-)<br />
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Later on in the week we had a go at perfecting the art of macaroon making. The ones you can see below are <strong><span style="color: magenta;">lemon macaroons with lemon Swiss meringue buttercream and homemade blackcurrant jam</span></strong> which was brought in by one of the other students...this was a really great flavour combination.<br />
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To add interest to the macaroons we looked at <strong><span style="color: magenta;">different ways of decorating them</span></strong>. Mark, the course tutor, showed us a speckled technique using a brush and liquid colour which is done before they go into the oven. An alternative is a brush stroke which you can see below which looks quite modern and is done after they are baked. Mark also has a great book called <a href="http://www.amazon.co.uk/Squires-Kitchens-Guide-Making-Macaroons/dp/1905113226" target="_blank">Squires Kitchen's Guide to Making Macaroons</a> which gives lots of variations on macaroon flavours and decoration.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiReNOGhjcbP45_fQ3RQn0Y2aF7R_nbp7Wwu_9GisiHFrXbcFXPVHQ0RdNbA4P-kgSZ1yNqrSPF9zoqXDJXgfh_2B03OGV6VTi5lHZLpCZqfXorLvTsWtNqDCUnEtUXuSivVScG-PvKTrJt/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiReNOGhjcbP45_fQ3RQn0Y2aF7R_nbp7Wwu_9GisiHFrXbcFXPVHQ0RdNbA4P-kgSZ1yNqrSPF9zoqXDJXgfh_2B03OGV6VTi5lHZLpCZqfXorLvTsWtNqDCUnEtUXuSivVScG-PvKTrJt/s200/10.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKoDEpSsFt2ImszHOzPJLY1k1rmeq-CJuv5xIOqvLJPNFfmkE2p5xjbmDPhaOi0M_Vq5l9rhjBDJZmLVn1IFyu1Z3TY2bxwqrW58nJ-50c92VGZUAv8VuFBQ0IDzBawvTzaNKhmEbb2NP/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKoDEpSsFt2ImszHOzPJLY1k1rmeq-CJuv5xIOqvLJPNFfmkE2p5xjbmDPhaOi0M_Vq5l9rhjBDJZmLVn1IFyu1Z3TY2bxwqrW58nJ-50c92VGZUAv8VuFBQ0IDzBawvTzaNKhmEbb2NP/s200/11.jpg" width="200" /></a></div>
Another rather refined treat that we were able to master is the <span style="color: magenta;"><strong>Gateau Opera</strong></span> which consists of very thin layers of sponge which were brushed with a coffee syrup and layered up with coffee meringue buttercream and chocolate ganache. The finished product could happily grace any an afternoon tea. If you fancy making one you can find Eric Lanlard's recipe for one large Gateau Opera <a href="http://www.channel4.com/4food/recipes/tv-show-recipes/baking-mad-with-eric-lanlard/gateau-opera-recipe" target="_blank">here</a>.<br />
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The final day was bread day. We produced a <strong><span style="color: magenta;">classic white loaf</span></strong> that can easily be modified by the addition of such things as raisins or sun dried tomatoes. Some students baked their loaf in a tin whilst I opted for the plait below which was egg-washed and covered in seeds...I ate a few slices with my dinner that day and it was perfectly light and soft.</div>
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We also made <strong><span style="color: magenta;">granary rolls</span></strong> and had a go at shaping them in various different designs as you can see below. My favourite is the classic roll or the plait. Again these were finished either with egg wash, seeds or flour.<br />
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Finally, was a <strong><span style="color: magenta;">rye loaf</span></strong>. I went for the loaf tin on this one and we had a go at slashing the top with a razor blade (attached to a skewer) and I decided to flour the top. <span style="color: magenta;"><strong>I asked when the loaf should come out of it's tin and apparently it depends on whether you want a crusty or a soft loaf</strong></span>. If you take it out of the tin, you will get crusty bread, if you leave it in but uncovered it will be soft on the sides and crusty on top. If you leave it in the tin and cover it with a clean tea towel immediately as it comes out of the oven it will be soft on all sides!<br />
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I really enjoyed this course at Squires, it was really nice to be baking after a little break and we produced some lovely treats and picked up some top tips along the way, so I'd highly recommend it!</div>
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<br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com11tag:blogger.com,1999:blog-2047155817821190667.post-49240522372042938592013-08-14T21:02:00.000+01:002013-08-14T21:02:14.375+01:00Calendar Cakes Round Up - JulyAs the saying goes 'better late than never'...so here is the <strong><span style="color: magenta;">Calendar Cakes round up for July</span></strong>. As mentioned in the announcement post it's been rather a busy time recently and I've been away for the last few weeks too, so my poor little blog has been sadly neglected but hopefully soon I'll have more time again and I can get back to some baking and blogging! :-)<br />
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The theme for July's Calendar Cakes was <strong><span style="color: magenta;">fruit</span></strong> as its the perfect time of year to visit a PYO to stock up on all the luscious fruits that summer brings. Apparently it's also going to be a bumper year for blackberries too, although they will ripen a little later than usual. Anyway without further ado here is the round up...<br />
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Our first entry was from <a href="https://www.facebook.com/pages/Let-Them-Eat-Cake-Dublin/326688917457996" target="_blank">Let Them Eat Cake</a> and it was this gorgeous <strong><span style="color: magenta;">Summer Fruits Vanilla Cake</span></strong>. I love the piping and you can check out more great bakes on the Let Them Eat Cake Facebook page.<br />
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Next up is a <strong><span style="color: magenta;">Honey Almond Cake with Macerated Strawberries</span></strong> from the <a href="http://hungryhinny.com/2013/07/07/honey-almond-cake-with-macerated-strawberries/" target="_blank">Hungry Hinny</a>. This recipe was inspired by a visit to Romania! The honey is acacia honey and it came from a farmer in Romania. The finished product looks really tasty and perfect for summer.<br />
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Like me Katharine from <a href="http://www.leeksandlimoni.blogspot.co.uk/2013/07/three-berry-cake.html" target="_blank">Leeks and Limoni</a> loves fresh fruit in cake, berries are in fact my favourite so this cake would be perfect for me as it's a <strong><span style="color: magenta;">Three Berry Cake</span></strong> with strawberries, raspberries and blueberries...as Katharine says it's summer on a plate!<br />
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A more unusual fruit next from Ros at the <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2013/07/fig-yoghurt-and-walnut-cake-with.html" target="_blank">More Than Occasional Baker</a> who has given us a <strong><span style="color: magenta;">Fig, Yoghurt and Walnut Cake with Pomegranate and Pistachio</span></strong>. Ros describes the cake as sheer perfection as it is both moist and flavourful and it certainly has visual appeal too. The moistness comes from the syrups which are used on the baked cake...looks delicious!<br />
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Bundt queen and co host of Calendar Cakes, Rachel from <a href="http://www.dollybakes.co.uk/2013/05/StrawberriesandCreamBundt.html?m=1" target="_blank">Dolly Bakes</a> made this <strong><span style="color: magenta;">Strawberries and Cream Bundt</span></strong> which would be perfect to celebrate the Wimbledon Tennis Championships. Rachel reports that the cake is supremely moist with a delicate flavour and firm sugar crust.<br />
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Lottie from <a href="http://lottiesworldofcakesandbakes.eu/strawberry-and-chocolate-cupcakes/" target="_blank">Lottie's World of Cakes and Bakes</a> made these <strong><span style="color: magenta;">Strawberry and Chocolate Cupcakes</span></strong> for her classmates on her graduation day after finishing 6 years at university. The chocolate cupcake recipe comes from the Hummingbird Bakery and the strawberries and chocolate make perfect partners. Well done to Lottie on her graduation too! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4eiDYlh4z1Wh7-8nSLgYbrTLlSyRh6iuNMjQTh3Q0ead6evHHTEuPDV0fzLlQpLRWEH_rlTOqCcsvd9ejBGHuUDqOpTL1zMY8D6HDR_XQO4KjEs-11ivm80XD25N5GkFb5YigChFYWUW/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4eiDYlh4z1Wh7-8nSLgYbrTLlSyRh6iuNMjQTh3Q0ead6evHHTEuPDV0fzLlQpLRWEH_rlTOqCcsvd9ejBGHuUDqOpTL1zMY8D6HDR_XQO4KjEs-11ivm80XD25N5GkFb5YigChFYWUW/s320/6.jpg" width="320" /></a></div>
<a href="http://bakinginpyjamas.com/2013/07/18/strawberries-and-cream-buckle-with-a-hint-of-lemon-for-julys-calender-cake/" target="_blank">Baking in Pyjamas</a> entered a <strong><span style="color: magenta;">Strawberries and Cream Buckle with a Hint of Lemon</span></strong>. I must confess that I've never heard of a buckle before but as far as I can ascertain from Google, it's a old-fashioned single layer cake with the filling mixed in!! Regardless of the definition this looks seriously tasty and it also has a streusel topping and a glaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYL5xQ5emBJ1gIR-yZHTaVrxkhIMyDeCtNcFzvajTtMEy7T1H9jy293iBRbL-Nwqkr_qC5BN4Z1FZUQC1bp_QrW_W52nsdq-BZFCm9VjXfhz6kcuwA2qM1DLJTY9Gsc56ICln6kDZrZ5/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYL5xQ5emBJ1gIR-yZHTaVrxkhIMyDeCtNcFzvajTtMEy7T1H9jy293iBRbL-Nwqkr_qC5BN4Z1FZUQC1bp_QrW_W52nsdq-BZFCm9VjXfhz6kcuwA2qM1DLJTY9Gsc56ICln6kDZrZ5/s320/7.jpg" width="274" /></a></div>
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Next up a showstopper from <a href="http://jaisee.com/mummymakescakes/fruit-topped-chocolate-and-vanilla-sponge/" target="_blank">Mummy Makes Cakes</a>, it's a <strong><span style="color: magenta;">Fruit Topped Chocolate and Vanilla Swirled Sponge</span></strong>. The cake is a chocolate and vanilla swirled sponge with vanilla frosting and Cadbury's fingers around the outside. The finishing touch is chocolate covered strawberries on the top, this cake would be perfect for a special occasion.</div>
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Eclairs are currently enjoying a moment, so Caroline of <a href="http://www.carolinemakes.net/2013/07/mini-apple-and-chocolate-eclairs.html" target="_blank">Caroline Makes</a> is on trend with these <span style="color: magenta;"><strong>Mini Apple and Chocolate Eclairs</strong></span>. The recipe is from a book called 'Secrets of Eclairs' and Caroline added stewed apples inside before the cream which is an interesting twist on a traditional éclair.</div>
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Just the sight of this next cake will make your taste buds tingle, it's a <span style="color: magenta;"><strong>Chocolate Raspberry Cheesecake</strong></span> from <a href="http://hazeyfantazey.blogspot.ie/2013/07/chocolate-raspberry-cheesecake.html" target="_blank">Cupcakery</a>. This cheesecake was created as a result of an excess of chocolate cake and I can't think of a better way of using it up...yum! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZz2mZGcUNy2xrUWyseZhJ3wmcrzKI_v_I_CPq6gxgdZfI3wSDfUS7Y-E0Ddzac9aWY_quk94LHysqsztbjZZUtc-3YpY6K7SvCdCUK1i6V8W8RmTx6axTyZgMpD4lwVwj7VUrw4WJSP3/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZz2mZGcUNy2xrUWyseZhJ3wmcrzKI_v_I_CPq6gxgdZfI3wSDfUS7Y-E0Ddzac9aWY_quk94LHysqsztbjZZUtc-3YpY6K7SvCdCUK1i6V8W8RmTx6axTyZgMpD4lwVwj7VUrw4WJSP3/s320/10.jpg" width="320" /></a></div>
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Next up <strong><span style="color: magenta;">Triple Strawberry Cupcakes</span></strong> from <a href="http://teawitherika.com/2013/07/14/triple-strawberry-cupcakes/" target="_blank">Tea with Erika</a>. If you want strawberries, strawberries and more strawberries then this is the one for you! There is strawberry jam in the batter, diced strawberries mixed in and then strawberries on the top with Chantilly cream. That may also be the world record for the number of times the word strawberries has been used in one paragraph! These cupcakes look really lovely and Erika made them for a friend's birthday. Strawberries ;-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5iZdwGT49ygPvMpN3cBfN02U_gbpdqQOvrmzx4Ldtuqht4wo21p0tuZz7X7wV5j0icQIlGd0B6dnmAQyNk9B8JyjqELTzHIGdmBnPRcycYASUfDIz7REdeUDa-t_4XTO1diEkS5oIDuN/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5iZdwGT49ygPvMpN3cBfN02U_gbpdqQOvrmzx4Ldtuqht4wo21p0tuZz7X7wV5j0icQIlGd0B6dnmAQyNk9B8JyjqELTzHIGdmBnPRcycYASUfDIz7REdeUDa-t_4XTO1diEkS5oIDuN/s320/11.jpg" width="320" /></a></div>
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Shirley from <a href="http://www.bells-bakery.com/2013/07/strawberry-frangipane-tart.html" target="_blank">Bells Bakery</a> made this delicious looking <strong><span style="color: magenta;">Strawberry and Frangipane Tart</span></strong>. It's so good that Shirley would rank it amongst her all-time favourite tarts as the pastry is crunchy and the frangipane smooth...it lasted all of 10 minutes when it came out of the oven...that's pretty good going!</div>
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Choclette from <a href="http://choclogblog.blogspot.co.uk/2013/07/raspberry-rose-and-white-chocolate-cake.html" target="_blank">Chocolate Log Blog</a> always comes up with interesting recipes and this one is no exception...it's Raspberry, Rose and White Chocolate Cake. This was made for a pop up café in Liskeard and is described as having a slight puddingy quality...anything pudding related gets my vote.</div>
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Dawn from a <a href="http://acupoteaansliceocake.blogspot.co.uk/2013/07/calendar-cakes.html" target="_blank">Cup of Tea and a Slice of Cake</a> made this scrumptious looking Coconut <strong><span style="color: magenta;">Meringue Roulade</span></strong>. The recipe is from Rachel Allen but Dawn found it a little bit sickly but has decided to give it another go. This roulade contains strawberries which are a nice alternative to the raspberries in the original recipe.</div>
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Next another lovely chocolate and strawberry combination from <a href="http://tastyrecipesandotherstuff.wordpress.com/2013/07/28/maltesers-and-strawberry-muffins-with-vanilla-maltesers-buttercream-icing/" target="_blank">Tasty Recipes and Other Stuff</a> who made these <span style="color: magenta;"><strong>Malteser and Strawberry Muffins with Vanilla Buttercream Icing</strong></span>. What's not to love with moist muffin, strawberries and Maltesers which would be my chocolate of choice! :-)</div>
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As I was away I wasn't able to make anything especially for July's Calendar Cakes but you might like this <strong><span style="color: magenta;">Peaches and Cream Upside Down Cake</span></strong> which I made this time last year. Click <a href="http://lauralovescakes.blogspot.co.uk/2012/08/peaches-cream-upside-down-cake.html" target="_blank">here</a> for the recipe. It was completely delicious and it just so happens that it's currently National Peach Month!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfoz1CX9TwbPmJt2upO8FNPNzMm1h7n_R0eEqFEaxCTJ-0QJq_lE-Dv18jjFWD0odD4Q7edy0DEzw6sa_OMwD-HZ5FX-a6NG-_0S2CuvNVmo11ALu0XetmgNgnIIQXzEKDsrH3DnhzBLL/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfoz1CX9TwbPmJt2upO8FNPNzMm1h7n_R0eEqFEaxCTJ-0QJq_lE-Dv18jjFWD0odD4Q7edy0DEzw6sa_OMwD-HZ5FX-a6NG-_0S2CuvNVmo11ALu0XetmgNgnIIQXzEKDsrH3DnhzBLL/s1600/15.jpg" /></a></div>
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Thanks to everyone who entered July's Calendar Cakes, all the entries were fab. If you'd like to enter in August then head over to <a href="http://www.dollybakes.co.uk/2013/08/AugustCalendarCakes.html" target="_blank">Dolly Bakes</a> where the theme is <strong><span style="color: magenta;">Summer Lovin'</span></strong>.</div>
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Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com8tag:blogger.com,1999:blog-2047155817821190667.post-53879668743997978482013-07-01T06:42:00.000+01:002013-07-01T06:42:05.750+01:00Calendar Cakes - July<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo1uweSwDUCTo13mjYfoZeqDOEBh6T064bt5iA3SoFFRRGAruIG8HnnNaQAWPEU2XJQ9KoAp8jaT4oRHx6xNllXdIFzIOhGaeIo_sHBeuz_nmOwpVGJijF77PIPTJ2g36aP8XtFtePKg5/s1003/summer+fruits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo1uweSwDUCTo13mjYfoZeqDOEBh6T064bt5iA3SoFFRRGAruIG8HnnNaQAWPEU2XJQ9KoAp8jaT4oRHx6xNllXdIFzIOhGaeIo_sHBeuz_nmOwpVGJijF77PIPTJ2g36aP8XtFtePKg5/s640/summer+fruits.jpg" width="640" /></a></div>
The sun has finally made an appearance and everyone is starting to get that summery feeling...and what says summer more than luscious juicy fruit. So for this month's Calendar Cakes we're looking for your fruity bakes. Be it strawberries, nectarines, raspberries or peaches to name but a few there are so many fabulous fruits in season and each and every one of them taste great when baked or when added to a sweet treat! We'd love you to share your creations with us.<br />
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Whilst the sun is shining it's also the perfect time to visit a Pick Your Own for the freshest, tasty fruit. To find a PYO in your area, visit <a href="http://www.pickyourownfarms.org.uk/">www.pickyourownfarms.org.uk</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqmqygmUb8QUkegJMobSKLHuTfcICJ6raa-4pRXbEhj90rW8JivWrafFS36pJLwVecjXEx2LVBXhIrDuB_7x7kVHe9Zo5J4ykm1Nmb9jZKejpFKGbHgyJIb-3x-cYh36mwELhG6YY82TU/s316/calendar-cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqmqygmUb8QUkegJMobSKLHuTfcICJ6raa-4pRXbEhj90rW8JivWrafFS36pJLwVecjXEx2LVBXhIrDuB_7x7kVHe9Zo5J4ykm1Nmb9jZKejpFKGbHgyJIb-3x-cYh36mwELhG6YY82TU/s320/calendar-cakes.jpg" width="286" /></a></div>
If you'd like to check out June's Pump Up the Jam round up...hop on over to <a href="http://www.dollybakes.co.uk/2013/06/CalendarCakes.html" target="_blank">Dolly Bakes</a> to see all the fab entries!<br />
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Please note that I'll be away for a few weeks at the end of July for my holidays so the July Calendar Cakes round up will appear a little later than usual...but never fear, I'll get straight on to it the moment I get back! :-)<br />
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<span style="font-family: inherit;"><span style="color: #3d85c6;"><strong><span style="color: #3d85c6;"><u>Entry Guidelines</u>:<u> </u></span></strong></span></span><br />
<ul>
<li> <span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">Post your entry on your blog and include the ‘Calendar Cakes’ logo</span> </span></span></li>
<li><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">Add 'Calendar Cakes' as a label on your post.</span></span> </span></li>
<li><span style="font-family: inherit;"><span style="color: black;"><span style="color: #444444;"><span style="color: black;">Follow </span></span><span style="color: #444444;"><span style="color: #9c7198;"><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: magenta;">Dolly Bakes</span></a></span> <span style="color: black;">and</span> </span></span><span style="color: #9c7198;"><span style="color: magenta;">Laura Loves Cakes</span></span><span style="color: black;"><span style="color: #444444;"><span style="color: black;"> blogs using the Google Join this Site button</span>.</span></span> <span style="color: black;"></span></span></li>
<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">Add links on your post to your hosts </span><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="color: magenta; font-family: inherit;">Dolly Bakes</span></span></a><span style="color: black; font-family: inherit;"> and </span></span><a href="http://lauralovescakes.blogspot.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="background-color: white; color: magenta; font-family: inherit;">Laura Loves Cakes</span></span></a><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">. </span></span></span></li>
<li><span style="font-family: inherit;">Link to your blog from here using the Linky tool below. It's dead easy... </span></li>
<li><span style="color: #444444;"><span style="color: black;"><span style="font-family: inherit;">If you don’t have a blog you can still join in, just email us a picture and a bit of information about your bake. Email to </span><a href="mailto:calendarcakeschallenge@gmail.com"><span style="color: #f05b72; font-family: inherit;">calendarcakeschallenge@gmail.com</span></a></span></span><span style="font-family: inherit;"> <span style="color: black;"></span></span></li>
<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">If you're on Twitter, tweet us a link to your post </span></span><a href="https://twitter.com/#!/DollyBakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">dollybakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> and </span></span><a href="https://twitter.com/#!/lauralovesbakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">lauralovesbakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> - otherwise we won't see it! Use the handle #CalendarCakes. </span></span> </li>
</ul>
<span style="font-family: inherit;"><strong><span style="color: #3d85c6;"><u></u></span></strong></span><br />
<div>
<span style="font-family: inherit;"><strong><span style="color: #3d85c6;"><u>Calendar Cakes Challenge Rules</u>:</span></strong> </span></div>
<ol>
<li><span style="font-family: inherit;">You can enter as many times as you like. </span></li>
<li><span style="font-family: inherit;">It </span><span style="font-family: inherit;">can be your own recipe or one you found elsewhere (please just state where you found it). </span><span style="font-family: inherit;"></span></li>
<li><span style="font-family: inherit;">You can use old posts as long as you update them with the 'Calendar Cakes' logo and link back (see above). </span><span style="font-family: inherit;"></span></li>
<li><span style="font-family: inherit;">If you want to enter your bake into other challenges too then please feel free.</span></li>
<li><span style="font-family: inherit;"> </span><span style="font-family: inherit;">You must submit by the <strong><span style="color: magenta;">31st July.</span></strong> </span></li>
</ol>
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<!-- end LinkyTools script --><br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com0tag:blogger.com,1999:blog-2047155817821190667.post-85326563804809689022013-06-23T19:31:00.002+01:002013-06-23T19:40:19.901+01:00Loukoumades & A Honey Masterclass<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xkhTlIfRTAPUYMTzfBEdPNG76GsdTBS5DdvxP6eMxgGcytx7WU6tESyVwSLyD7IiqlGQUfGlh6-C0mzyLz5mZGWa8Pncl9j6lu1Xih3UplrmhHDJAna-LMfdoE8WXtxlO67G9Ysk1Fuf/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xkhTlIfRTAPUYMTzfBEdPNG76GsdTBS5DdvxP6eMxgGcytx7WU6tESyVwSLyD7IiqlGQUfGlh6-C0mzyLz5mZGWa8Pncl9j6lu1Xih3UplrmhHDJAna-LMfdoE8WXtxlO67G9Ysk1Fuf/s640/9.jpg" width="640" /></a></div>
Apart from Tigger who doesn't like honey! But did you know that even though it's popular, Britain comes rather low down on the list based on consumption per capita...maybe because we tend to only eat it on toast or drizzled over yoghurt.<br />
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On Wednesday evening I attended a <span style="color: magenta;"><strong>honey masterclass</strong></span> at the home of the <a href="http://www.culinaryanthropologist.org/" target="_blank">Culinary Anthropologist</a>, Anna. The evening was run in conjunction with bee keeper and author Elizabeth Gowing. Elizabeth works and keeps her bees in Kosovo and has written several books on her experiences. It was a very informative evening as there are so many ways in which honey can be used in both sweet and savoury cooking. For example, we enjoyed a delicious Ragstone Goat's Cheese drizzled in honey which could become a serious addiction!</div>
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Some of the honeys we sampled included:</div>
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<strong><span style="color: magenta;">Dandelion honey</span></strong></div>
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<a href="http://en.wikipedia.org/wiki/Propolis" target="_blank"><strong><span style="color: magenta;">Propolis</span></strong></a><strong><span style="color: magenta;"> honey</span></strong> - <a href="http://en.wikipedia.org/wiki/Propolis" target="_blank">propolis</a> being a sealant the bees produce to plug any unwanted gaps in their hive.</div>
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<span style="color: magenta;"><strong>Vintage honey</strong></span> from 1991!</div>
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<a href="http://www.purefood.co.uk/about/index.php" target="_blank"><strong><span style="color: magenta;">Urban honey</span></strong></a> from <a href="http://www.purefood.co.uk/about/index.php" target="_blank">Regent's Park</a> - urban beekeeping and honey production is becoming increasingly popular. You may remember that Rachel Khoo visited a Parisian urban honey producer in her last series. </div>
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<strong><span style="color: magenta;">We crammed a lot in to three hours,</span></strong> as well as trying the different honeys we also sampled honey drinks and made several honey based recipes. My favourite were the Loukoumades which are fried Greek doughnuts soaked in honey which you can see in the photo above. Another great recipe was the honey ice cream as it's a no churn recipe and it tasted delicious. Here's what we made and sampled:</div>
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<span style="color: magenta;"><strong>Mead and </strong></span><a href="http://www.russia-ic.com/culture_art/cuisine/1264/#.UcXByxRwbIU" target="_blank"><span style="color: magenta;"><strong>Sbiten</strong></span></a></div>
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<span style="color: magenta;"><strong>A tasting of honeys</strong></span></div>
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<span style="color: magenta;"><strong>Goat's cheese with honey</strong></span></div>
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<span style="color: magenta;"><strong>Green beans with garlic and honey</strong></span></div>
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<span style="color: magenta;"><strong>Fried aubergines with honey and mint</strong></span></div>
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<span style="color: magenta;"><strong>Ethiopian spiced honey bread</strong></span></div>
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<span style="color: magenta;"><strong>Loukoumades </strong></span></div>
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<span style="color: magenta;"><strong>Honey ice cream with </strong></span><a href="http://www.thewhiskyexchange.com/P-7762.aspx" target="_blank"><span style="color: magenta;"><strong>Polish Miodula</strong></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsUVShoa72xJlxXokPLtpWzWWoiyQvJbpkzlKwEokuphcej8WcoSxwJlY12oK1ImdvyTObtYhasIx2wfBoEkZal13ppGclPd7ByIKA8-tUWN5gWCAaJyWSwuqxbYDeU4UYeIgTI1Ihbh2/s1600/photo+montage+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsUVShoa72xJlxXokPLtpWzWWoiyQvJbpkzlKwEokuphcej8WcoSxwJlY12oK1ImdvyTObtYhasIx2wfBoEkZal13ppGclPd7ByIKA8-tUWN5gWCAaJyWSwuqxbYDeU4UYeIgTI1Ihbh2/s640/photo+montage+3.jpg" width="640" /></a></div>
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So what<span style="color: magenta;"><strong> interesting facts about honey</strong></span> did I find out:</div>
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For a honey to be monofloral i.e. a single flower honey such as acacia honey or lavender honey it only has to contain 51% of the nectar from that plant type.</div>
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If you put a magnet next to a beehive then the bees will start to build cylindrical honeycomb rather than hexagonal!</div>
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Alexander the Great was embalmed in honey.</div>
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<strong><span style="color: magenta;">Top tip: you can reverse the crystallisation process of honey by putting the jar or bottle into a bowl of hot water for a few minutes. So no need to throw it away.</span></strong></div>
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The world's most expensive honey is <a href="http://www.justfoodnow.com/2010/12/22/honey-the-five-best-in-the-world/" target="_blank">Sidr honey</a> which is a Yemeni honey that is only harvested twice per year.</div>
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China is the biggest exporter of honey.</div>
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It is claimed that eating a spoonful of local honey a day is a cure for hayfever. Read more about the theory <a href="http://www.telegraph.co.uk/health/5135837/Honey-the-sweetest-cure-for-hayfever.html" target="_blank">here</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhRisWY0MHBs3cDmvrlqzB1bKLLecmyfdAMCzi6PEPasgmWA-UDypC7fYFn22eOOi-Qb7F_s9q7UGvEjETLxyfFdfFY62uHs6zYbtJQvfFym1eC0HOFYXnmWzsB0q9er_Kb-BuIaOl-2g/s1600/The+Little+Book+of+Honey.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhRisWY0MHBs3cDmvrlqzB1bKLLecmyfdAMCzi6PEPasgmWA-UDypC7fYFn22eOOi-Qb7F_s9q7UGvEjETLxyfFdfFY62uHs6zYbtJQvfFym1eC0HOFYXnmWzsB0q9er_Kb-BuIaOl-2g/s200/The+Little+Book+of+Honey.jpg" width="146" /></a>You can find out more about Elizabeth and her books on her <a href="http://www.elizabethgowing.com/" target="_blank">website</a>. At the end of the evening I also purchased The Little Book of Honey which is written by Elizabeth and features a guide to different types of honey as well as lots of yummy honey recipes including some of those we tried on the evening.</div>
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<strong><span style="color: magenta;">Anna has very kindly allowed me to share her Loukoumades recipe with you here</span></strong>. This is a great recipe as it's so quick and easy to make and everyone will love it. You can make Loukoumades with store cupboard ingredients too so they're perfect to rustle up when you're in need of something sweet! You can see the ingredients in the picture below but I wouldn't recommend using skimmed milk and try and find a good quality honey...unlike mine in the picture!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6WjBIcIPyF10tL0UCnZgsTPcOt3xTw6MXL_mUBdD8zZ0g0fstymvGhTEn2f1A5gxBTFNU86fFP-irB5FmEPbt1og5bWE-8i3i18ZmUNS9qddGGcsPyJbuhymlkvizsN5tFD_RWmS_wwZ/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6WjBIcIPyF10tL0UCnZgsTPcOt3xTw6MXL_mUBdD8zZ0g0fstymvGhTEn2f1A5gxBTFNU86fFP-irB5FmEPbt1og5bWE-8i3i18ZmUNS9qddGGcsPyJbuhymlkvizsN5tFD_RWmS_wwZ/s320/1.jpg" width="320" /></a><strong><u>Ingredients</u></strong><br />
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120ml (170g) runny honey<br />
zest of a large lemon and juice of half of it<br />
220g plain flour<br />
2 level tsp baking powder<br />
A pinch of salt<br />
20g butter, in small pieces<br />
4 tbsp (60ml) hot water from the kettle)<br />
4 tbsp. (60ml) milk<br />
Sunflower oil for deep-frying<br />
cinnamon or icing sugar to sprinkle (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqlfAauOxTPqapZ_mNtOBFg8gGfM-2T599747VWgMVd1-K7gVnzxW3AWBUAzQmjVUUCBe1RHX11Q0pByo7W9HAGr-pSDL_L4HqXfD0X_7dc4V3iDgZOA6PgZnIHMD15dd0bLJXKohYuTo/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqlfAauOxTPqapZ_mNtOBFg8gGfM-2T599747VWgMVd1-K7gVnzxW3AWBUAzQmjVUUCBe1RHX11Q0pByo7W9HAGr-pSDL_L4HqXfD0X_7dc4V3iDgZOA6PgZnIHMD15dd0bLJXKohYuTo/s320/2.jpg" width="320" /></a><strong><span style="color: magenta;"></span></strong><br />
<strong><span style="color: magenta;">1.</span></strong> Stir together the honey, zest and lemon juice to make a syrup.<br />
<strong><span style="color: magenta;">2.</span></strong> Pour oil into a saucepan to fill it by one third and start heating gently. Keep an eye on it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCMVSLTowFHL61CvtIbRFjRwlLoOPQ6XhbWF8Ae8Pr2rYHP2xMIBluuY-v5sh-FbiTgwgGvpzTxAHYIJ9t91rhyrvg1DZfp5PrcuVDeGkwTRtfewosEIY4-vxlBSS5uyYwkGjm4R7Cv2E/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCMVSLTowFHL61CvtIbRFjRwlLoOPQ6XhbWF8Ae8Pr2rYHP2xMIBluuY-v5sh-FbiTgwgGvpzTxAHYIJ9t91rhyrvg1DZfp5PrcuVDeGkwTRtfewosEIY4-vxlBSS5uyYwkGjm4R7Cv2E/s320/3.jpg" width="320" /></a><strong><span style="color: magenta;">3.</span></strong> Measure flour into a bowl and mix in salt and baking powder.<br /><strong><span style="color: magenta;">4.</span></strong> Put batter into a small jug or bowl and measure in hot water from kettle. Stir to melt the butter. Now add the milk.<br /><strong><span style="color: magenta;">5.</span></strong> Make a well in the flour and pour in the wet ingredients. Stir to combine then tip onto the work surface and knead briefly just to bring it together into a dough. If the dough doesn't come together or seems a bit dry, add a splash more milk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcJlkm9PnRqSdeqTGg_URMC6f33v9w-7C2tjDpJSQfRDOb1eekV7kM27Eb8g-PW4n_rswudkDAx8auz5wdxSY8WWkRmUQSw7rSAjUrmHhoKF95qFNWMsDqYjdUWZ99x_puSA3HTmKdaxD/s1600/4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcJlkm9PnRqSdeqTGg_URMC6f33v9w-7C2tjDpJSQfRDOb1eekV7kM27Eb8g-PW4n_rswudkDAx8auz5wdxSY8WWkRmUQSw7rSAjUrmHhoKF95qFNWMsDqYjdUWZ99x_puSA3HTmKdaxD/s320/4.jpg" width="320" /></a><strong><span style="color: magenta;"></span></strong><br />
<strong><span style="color: magenta;">6.</span></strong> Now check that the oil is hot enough - a small piece of dough should sizzle gently without any delay. Or if you want to you could use a thermometer and the oil should be about 170-180 degrees but this isn't strictly necessary.<br />
<strong><span style="color: magenta;">7.</span></strong> Squeeze off little balls of dough the size of fat cherries, and carefully add them to the oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecC1mOt3zoYEhUgKLqfN-2Iy54RNb75Nhn8xjCcoFqbMINNqwv7CqFKPKAy9ATlmh_ox2IUowK1MhAr6CIWfJHmyJndeWWSs5hG7j53NKRhsTf56AAJtImDNHK-9wX7uZ2jsx5DrbTlQ9/s1600/5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecC1mOt3zoYEhUgKLqfN-2Iy54RNb75Nhn8xjCcoFqbMINNqwv7CqFKPKAy9ATlmh_ox2IUowK1MhAr6CIWfJHmyJndeWWSs5hG7j53NKRhsTf56AAJtImDNHK-9wX7uZ2jsx5DrbTlQ9/s320/5.jpg" width="320" /></a></div>
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<span style="color: magenta;"><strong>8.</strong></span> Fry in batches until puffed and golden brown all over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjr7gbSL_T1p6fDL7gKMp-6Vdr_eKmXjj7ScpRPC-Dz_mJsVbPBLW783ZpADiZRq1pE2MUHsXN9vTpR2lBbyKWEcl7yFZQtb7GmwvnThRSN-2BmB69zLewVr1alBvyJKqdI62nceUgbKK/s1600/6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjr7gbSL_T1p6fDL7gKMp-6Vdr_eKmXjj7ScpRPC-Dz_mJsVbPBLW783ZpADiZRq1pE2MUHsXN9vTpR2lBbyKWEcl7yFZQtb7GmwvnThRSN-2BmB69zLewVr1alBvyJKqdI62nceUgbKK/s320/6.jpg" width="320" /></a></div>
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<span style="color: magenta;"><strong>9.</strong></span> Remove them with a strainer or slotted spoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYibMimAhFWp4nXHsp3jChbPJ7Jw5KxYaatOP46AI1vdoWpSD_1Xzi3lLsfpTy918wsxDmHyu45iNjkk3haV32OJCQ9U6Ppan1iVFi2F-8KMx5tTob_om6pvB7bak6gGrXHHfsAtTzQhsx/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYibMimAhFWp4nXHsp3jChbPJ7Jw5KxYaatOP46AI1vdoWpSD_1Xzi3lLsfpTy918wsxDmHyu45iNjkk3haV32OJCQ9U6Ppan1iVFi2F-8KMx5tTob_om6pvB7bak6gGrXHHfsAtTzQhsx/s320/7.jpg" width="320" /></a></div>
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<strong><span style="color: magenta;">10.</span></strong> Place on kitchen paper to absorb excess oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXQJPM4FZs1G3K4QybIIP0LJ4r2r6EB_iaeY2h5VCudNSRdByTn19vk4wUZp7C8cLIqTeWRpRdckU-nWLB28CKY2AMETRip5Q8wnbfQ-2SEwDY_1ejO15qGVrxQW4z864-oy7dpFN23LB/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXQJPM4FZs1G3K4QybIIP0LJ4r2r6EB_iaeY2h5VCudNSRdByTn19vk4wUZp7C8cLIqTeWRpRdckU-nWLB28CKY2AMETRip5Q8wnbfQ-2SEwDY_1ejO15qGVrxQW4z864-oy7dpFN23LB/s320/8.jpg" width="320" /></a><strong><span style="color: magenta;"></span></strong><br />
<strong><span style="color: magenta;">11.</span></strong> Finally, place them directly in the syrup, which they will absorb. Serve with a sprinkle of cinnamon or icing sugar.<br />
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For an even easier version, do not make the syrup in advance, but rather simply drizzle the fried balls with honey and then zest a lemon over the top. <br />
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<span style="color: magenta;">* Recipe from Anna Colquhoun</span> - <a href="http://www.culinaryanthropologist.org/" target="_blank">The Culinary Anthropologist</a> You can find more recipes on Anna's website and I'd highly recommend her courses.<br />
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Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com8tag:blogger.com,1999:blog-2047155817821190667.post-40915774292484865112013-06-10T20:55:00.002+01:002013-06-10T20:55:26.819+01:00Cinnamon and Raisin Marble Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrgdBzbnUAgzqxfwFWHvRdHO7UblZjrIUon79rYkVBFamJXyLgp63wo6z2YInJ3480ZqnNM12FYFvswBqn6cKxIhaz2FqeaUrqFajnbZHsjdsUExhIW9jm6tyi8v1Irz-OFXXP8dWLJqK/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrgdBzbnUAgzqxfwFWHvRdHO7UblZjrIUon79rYkVBFamJXyLgp63wo6z2YInJ3480ZqnNM12FYFvswBqn6cKxIhaz2FqeaUrqFajnbZHsjdsUExhIW9jm6tyi8v1Irz-OFXXP8dWLJqK/s640/1.jpg" width="640" /></a></div>
For today's bake it's a simple<span style="color: magenta;"><strong> Cinnamon and Raisin Loaf Cake</strong></span> but sometime it's the simple ones that are the best! If you're looking for a tasty cake that takes next to no time to make and goes well with a cup of tea, then this could be the one for you! And believe it or not as far as I can remember this is the first marble cake I've ever made!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru0XMMz6C8bugVVBTGvsM5VIKl_7pwuk6Z0qsXhoklLncDJE_hcJ7tQ-iaHZsE5GO9qcLYpd14FchE6RJE8kA3Hh1xXn4EeUqNg5nT-3eVuO7JJ2OSk25tXIJcMXTaMpYXDbW_-mCjZEl/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru0XMMz6C8bugVVBTGvsM5VIKl_7pwuk6Z0qsXhoklLncDJE_hcJ7tQ-iaHZsE5GO9qcLYpd14FchE6RJE8kA3Hh1xXn4EeUqNg5nT-3eVuO7JJ2OSk25tXIJcMXTaMpYXDbW_-mCjZEl/s400/4.jpg" width="400" /></a></div>
The cinnamon gives it a lovely flavour, the raisins and soured cream make it really moist and light and the marbling adds a bit of fun. This recipe came from the <strong><span style="color: magenta;">Hummingbird Bakery's Cake Days</span></strong> and it really is simple to make, it's the kind of thing that you could make time and again and also on a whim as most of the ingredients you'll probably have in your cupboards.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX02ePZP6zZIaooggnxW6mbIVf1TAv2eWrSAmgqYOvQFV_7qoyaSVNw7BPrvfPHodObYiuY2jXmJJamoit8Kky0oM8G_6-UB-Ff27t_O8DpUVASU8_Tc0P6VzdNYS05lPaRIEiHSj8xxtr/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX02ePZP6zZIaooggnxW6mbIVf1TAv2eWrSAmgqYOvQFV_7qoyaSVNw7BPrvfPHodObYiuY2jXmJJamoit8Kky0oM8G_6-UB-Ff27t_O8DpUVASU8_Tc0P6VzdNYS05lPaRIEiHSj8xxtr/s400/3.jpg" width="400" /></a></div>
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The recipe suggested that to marble the cake, the vanilla layer should be spread in the loaf tin first and then the cinnamon layer added on top before being <strong><span style="color: magenta;">swirled together using a skewer</span></strong>. In my limited knowledge of marbling, I didn't think this would give the greatest effect, so I blobbed spoonful's of each mixture in alternately before swirling and it seemed to work. I also made a bit more of the mixture cinnamon than was suggested as the recipe only called for 200g of cinnamon but this didn't seem like very much. However, I was very pleased with the finished product and I'd make this again! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4G1dGhhBEqjnAbRU1eBP0BXZTwPNdxi8XvP65KxZsT4oV4985bh4FXOJ4ILHxQGGDq2cDU2dfq4mVJHmXOsGLaTL9_WrL8yArr_CyNjcCfXzhBGMWbqiVj8fyS7SD-wcJXY_nGvoI4nV/s1600/AlphaBakes+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4G1dGhhBEqjnAbRU1eBP0BXZTwPNdxi8XvP65KxZsT4oV4985bh4FXOJ4ILHxQGGDq2cDU2dfq4mVJHmXOsGLaTL9_WrL8yArr_CyNjcCfXzhBGMWbqiVj8fyS7SD-wcJXY_nGvoI4nV/s200/AlphaBakes+Logo.jpg" width="197" /></a></div>
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I'm entering my cake into this month's <strong><span style="color: magenta;">Alpha Bakes</span></strong> as the letter this month is 'R'. There are plenty of R's out there and raisins are a simple entry, so if you fancy giving Alpha Bakes a try then check out host Ros's blog - <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2013/06/alphabakes-june-2013.html" target="_blank">The More Than Occasional Baker</a>. The challenge is hosted on alternate months with Caroline of <a href="http://www.carolinemakes.net/2013/05/alphabakes-roundup-may-2013-k.html" target="_blank">Caroline Makes</a>.</div>
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<strong><u>Ingredients</u></strong><br />
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190g unsalted butter<br />
190g plain flour<br />
190g caster sugar<br />
3 eggs<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
25ml soured cream<br />
1 tsp vanilla essence<br />
1 tbsp ground cinnamon<br />
70g raisins<br />
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This one is easy to make. Start by preheating the oven to 170c/150c fan/gas 3 and grease the loaf tin and dust with flour. The recipe states to use a 8.5 x 17.5cm tin, I think mine was a little larger than this but it still turned out fine...but the cake was slightly shallower.<br />
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Whisk together the butter and sugar until it is pale and fluffy, this can take up to 5 minutes. It is obviously easier if you start with softer butter! Next beat in the eggs one at a time making sure each addition is fully incorporated, you may also wish to scrape down the sides of the bowl at this point.<br />
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In a separate bowl, sift together the flour, baking powder and salt and then add to the batter in two parts, mixing on a low speed until the mixture just comes together. To finish, add the sour cream and vanilla essence and mix.<br />
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In order to create the two contrasting colours with which to marble the cake, put 250g or up to half of the mixture into a separate bowl and then mix in the cinnamon to this half. Add the raisins into the remaining batter. The recipe then suggests to pour the raisin batter into the tin and then spread the cinnamon batter on top before running a skewer through to marble. However, I don't think this method will give the best marble effect, so I just put alternating random blobs of each mix into the tin and then ran my skewer through.<br />
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Bake for 50-60 minutes, mine took a little bit longer. It should feel firm and a skewer should come out clean. Leave in the tin for 5-10 minutes before turning the cake out of the tin to cool completely.<br />
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<span style="font-size: xx-small;">* Adapted from Cake Days by the Hummingbird Bakery.</span>Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com11tag:blogger.com,1999:blog-2047155817821190667.post-34144369398098451002013-06-02T14:09:00.000+01:002013-06-02T14:09:30.451+01:00Giant Cupcake Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUwg76ciRRthr98CbqKeohj9O4pgXia83vFCB_ogi2MB8nlriBUzT0Ouk4mB0-g8-tyUSmKvLH7U4WptZDKuTPU9F0mMDsQIQBEWTvbXuVdV-np3EJnjrgDsYoPMw6GG7I2h339mYfP_i/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUwg76ciRRthr98CbqKeohj9O4pgXia83vFCB_ogi2MB8nlriBUzT0Ouk4mB0-g8-tyUSmKvLH7U4WptZDKuTPU9F0mMDsQIQBEWTvbXuVdV-np3EJnjrgDsYoPMw6GG7I2h339mYfP_i/s640/15.jpg" width="426" /></a></div>
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If a regular sized cupcake doesn't quite hit the spot...why not make yourself a <span style="color: magenta;"><strong>giant cupcake</strong></span>! I've always admired the pictures of giant cupcakes that I've seen but I've never made one myself. So when the <a href="http://www.cakedecoratingstore.co.uk/" target="_blank">Cake Decorating Store</a> recently offered to send me an item from their website to review, I thought it was the perfect opportunity to try out a Giant Cupcake Tin.</div>
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<a href="http://www.cakedecoratingstore.co.uk/" target="_blank"><img border="0" height="97" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENXfYsZdgYAlv8kyqTXbqYuqEHOwer1g-ke0ozYJ5yRebghCwl0rjSijCBfaL2-5OlhSuWpelX7CHtJAmLNAaWuMzr0or9K3axx1ZjrsmKtgldltD6X-P6tC8zvBVYn5eEbGYJ0jOT76Z/s400/cake-decorating-store.gif" width="400" /></a></div>
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If you are looking for cake baking and decorating equipment then you can find everything you need at the Cake Decorating Store. If you want to make a giant cupcake or any other cake check out the Cake Decorating Store <a href="http://www.cakedecoratingstore.co.uk/" target="_blank">website</a> for bakeware, boxes, icing, colours, dusts, cutters and lots more.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat7wHMX1qE47RwnQpZeSTq3i9YCUUJhngXEUM9NVmhUlex27PBTZtTPwRAbq-xwy7iFzzfFkN4QlVTuT8MAUov8jwe-ljR3ZHaiIIHbl4JiV2V-OZr6Mgqnm4bdpHkEjjWmy-6I274C2r/s1600/Giant+Cupcake+Pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat7wHMX1qE47RwnQpZeSTq3i9YCUUJhngXEUM9NVmhUlex27PBTZtTPwRAbq-xwy7iFzzfFkN4QlVTuT8MAUov8jwe-ljR3ZHaiIIHbl4JiV2V-OZr6Mgqnm4bdpHkEjjWmy-6I274C2r/s320/Giant+Cupcake+Pan.jpg" width="320" /></a></div>
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The cupcake tin came with a recipe and instructions for a <strong><span style="color: magenta;">Double Chocolate Pound Cake</span></strong> made with cocoa powder and chocolate chips. By using a pound cake recipe, it means it's a bit denser and will hold it's shape better and support the weight. The recipe did state that it would take 60-70 minutes to bake, mine took closer to 100 minutes but this may have been my oven! The good news is that it came out of the pan very easily thanks to the Easy Bake spray you can see at the end of the post.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWxbcbfK7tBYrWKANprg_z90FFGuonMWrokJSxBqmgu8AvcynPm2uv1u0OMR5kh02LixtEFOVycVpgueftj8ZMkbxBBJFEHZrsp5CkIihoABuH0wUtxPtHreD0P2tItoPsX0jTAdTEkdG/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWxbcbfK7tBYrWKANprg_z90FFGuonMWrokJSxBqmgu8AvcynPm2uv1u0OMR5kh02LixtEFOVycVpgueftj8ZMkbxBBJFEHZrsp5CkIihoABuH0wUtxPtHreD0P2tItoPsX0jTAdTEkdG/s320/6.jpg" width="213" /></a></div>
You can obviously choose to decorate your cupcake anyway you choose as you can see from these <a href="https://www.google.co.uk/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1366&bih=673&q=cake+decorating+store&oq=cake+decorating+store&gs_l=img.3..0j0i24l9.1876.5315.0.5978.21.14.0.7.7.0.229.1945.1j12j1.14.0...0.0...1ac.1.15.img.VTuKVQPgntA#hl=en&site=imghp&tbm=isch&sa=1&q=giant+cupcake&oq=giant+cupcake&gs_l=img.3..0l10.818290.820349.4.820600.15.9.1.5.5.0.214.992.3j5j1.9.0...0.0...1c.1.15.img.TQNTFWnwZBk&bav=on.2,or.r_cp.r_qf.&bvm=bv.47244034,d.d2k&fp=5e2775731fbd8852&biw=1366&bih=673" target="_blank">images</a> of other giant cupcakes on Google. I chose a fairly simple design <strong><span style="color: magenta;">covering the base in a teddy bear brown sugar paste and then using buttercream on the top</span></strong>. To get the raspberry ripple effect on the top, I coloured half my buttercream with a pink paste colour and then filled my piping bag on one side with plain buttercream and then the other side with pink buttercream. I then piped it on and used a palette knife to smooth it down.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFzt0DfnkqO38BBK7XaNlaE-Uk6qv9pfNWL3jdHV8zoyauEBzvobDfarTVs5_uETN8Bmcls-IlbCmrTxh7q7_neekrTxB5-0tIWRA0eXs40ta1ar32BaiqE_x5nSTuiKiEahPRbQiqrGn/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFzt0DfnkqO38BBK7XaNlaE-Uk6qv9pfNWL3jdHV8zoyauEBzvobDfarTVs5_uETN8Bmcls-IlbCmrTxh7q7_neekrTxB5-0tIWRA0eXs40ta1ar32BaiqE_x5nSTuiKiEahPRbQiqrGn/s200/16.jpg" width="178" /></a></div>
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To finish off I added some sprinkles, along with florist paste butterflies and flowers. You can make your own butterflies and flowers using the cutters you can see in the equipment picture. <span style="color: magenta;"><strong>To get your butterfly wings to open upwards, fold a piece of card lengthways and place the butterflies in the fold to dry in position</strong></span>. You can also use the corner of a cut cereal packet for this which is what I use.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqfa4EagZ4rf-93y6VLZQN5cSdPmFdSV4CHiBV5UxmcmkCHkTpeVKvhPMrxGgPQopdYnBVyy3S129gkJKZNaiVw65Ib1Fg4-iW-Q1zUlpsrzTI2xLofu6jHe-TjbbB290asv4hpl2aidr/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqfa4EagZ4rf-93y6VLZQN5cSdPmFdSV4CHiBV5UxmcmkCHkTpeVKvhPMrxGgPQopdYnBVyy3S129gkJKZNaiVw65Ib1Fg4-iW-Q1zUlpsrzTI2xLofu6jHe-TjbbB290asv4hpl2aidr/s200/7.jpg" width="148" /></a></div>
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To present my cake, I put it on a <strong><span style="color: magenta;">cake drum</span></strong> that had been covered with white sugarpaste and then finished with a pretty pink ribbon around the edge. You could of course also put it on a plate, cake stand or an uncovered cake board.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy10fyBOJ0U9ZZKR3RtZmMNfHtLT4PhW_JM_O8Ocf4HEAwi30vDSxPrc_XWFvEDr_ATIligKVF5o59SpOV9BDn_gRnw2HppjSp4b9JnVmX7rKIXvejlhZdrpayL33ubfoC-z9CslWY8fsC/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy10fyBOJ0U9ZZKR3RtZmMNfHtLT4PhW_JM_O8Ocf4HEAwi30vDSxPrc_XWFvEDr_ATIligKVF5o59SpOV9BDn_gRnw2HppjSp4b9JnVmX7rKIXvejlhZdrpayL33ubfoC-z9CslWY8fsC/s640/23.jpg" width="640" /></a></div>
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The following is a <strong><span style="color: magenta;">list of equipment</span></strong> that you might find useful for making a giant cupcake, depending on your design, or any other cake that needs decorating:</div>
<ol>
<li><strong><span style="color: magenta;">Sugar Florist Paste</span></strong> - a firmer paste that dries hard, useful for making the flowers and butterflies.</li>
<li><strong><span style="color: magenta;">Ribbon</span></strong> - Give a neat finish to your board.</li>
<li><span style="color: magenta;"><strong>Sugarflair Paste Colour</strong></span> - to colour white sugarpaste or florist paste. I also used it to colour my buttercream.</li>
<li><strong><span style="color: magenta;">Cutters</span></strong> - to create butterflies and flowers, although a whole array of cutters are available. Used to cut the sugar florist paste.</li>
<li><strong><span style="color: magenta;">Ready made flowers</span></strong> - if you don't have the time or inclination to make your own.</li>
<li><strong><span style="color: magenta;">Piping nozzles</span></strong></li>
<li><strong><span style="color: magenta;">Piping bags</span></strong></li>
<li><strong><span style="color: magenta;">Sugar sprinkles</span></strong></li>
<li><strong><span style="color: magenta;">Sugarpaste</span></strong> - for rolling and covering cakes and the board.</li>
<li><strong><span style="color: magenta;">Cake drum</span></strong> - to stand your cake on.</li>
<li><strong><span style="color: magenta;">Lustre dust</span></strong> - to add an extra dimension to the butterflies and flowers.</li>
<li><strong><span style="color: magenta;">Dusting brush</span></strong> - to apply the lustre to your decorations. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GY0PV412cBXpmJnIfAhejm4nbMoDtZlruQtReZAw4f8ZBcYQxjn7tOhgQ6hF06Nnf1WtyrIGld8ZyGAJQMVfHkl0juiI58lFF8Y3igFsCGR8QMhW1sZnbZaFR1BdFlH1aoP7z0nR9Tzk/s1600/25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GY0PV412cBXpmJnIfAhejm4nbMoDtZlruQtReZAw4f8ZBcYQxjn7tOhgQ6hF06Nnf1WtyrIGld8ZyGAJQMVfHkl0juiI58lFF8Y3igFsCGR8QMhW1sZnbZaFR1BdFlH1aoP7z0nR9Tzk/s640/25.jpg" width="640" /></a></div>
If you haven't tried it already you might also be interested in Wilton's Bake Easy Non-Stick Spray. The recipe that comes with the pan suggests using a cake release and a light coating of flour in addition to ensure your cake comes out easily.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPWL6wxHof7JeWXfW_y51A-PZMg5reajx986BPgcpckcCYqOTN92xQOkylct9xMwBCQABsmkiM39wLBklMD60G8PR9iwoa79unVjDkWgWUT9t5yly167iuE9W42kE8eTfWAbfxET2cM1j/s1600/Bake+Easy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPWL6wxHof7JeWXfW_y51A-PZMg5reajx986BPgcpckcCYqOTN92xQOkylct9xMwBCQABsmkiM39wLBklMD60G8PR9iwoa79unVjDkWgWUT9t5yly167iuE9W42kE8eTfWAbfxET2cM1j/s1600/Bake+Easy.jpg" /></a></div>
<span style="color: magenta; font-size: x-small;">Disclaimer: I was sent the Wilton Giant Cupcake Pan free of charge but was not paid for this post. All opinions are my own and all other equipment and materials, I supplied myself.</span>Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com12tag:blogger.com,1999:blog-2047155817821190667.post-17039385341645903942013-05-30T09:34:00.000+01:002013-05-30T21:04:00.120+01:00Calendar Cakes Round Up - May<div style="clear: both; text-align: left;">
The good bakers of the blogosphere have truly excelled themselves this month with a delectable array of goodies for you to drool over. The theme for Calendar Cakes in May was to <strong><span style="color: magenta;">bake outside of your comfort zone</span></strong>. This was in celebration of <a href="http://worldbakingday.com/" target="_blank">World Baking Day</a> on Sunday 19th May when bakers were encouraged to Bake Brave! Check out the fabulous results in this month's round up:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVWEQBq5R0zSkvIf-UrrB2GFtF7gdqzvjLhVobc2It8ej5fsrNNAQ9afRBeYQLiCFtViX69w1FfWAuVdfill65jrxTjiagnHbud3qIfNunwfJHvxBnALvcabPDPk3RBzmfH9vTJmlzQjo/s1600/calendar-cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVWEQBq5R0zSkvIf-UrrB2GFtF7gdqzvjLhVobc2It8ej5fsrNNAQ9afRBeYQLiCFtViX69w1FfWAuVdfill65jrxTjiagnHbud3qIfNunwfJHvxBnALvcabPDPk3RBzmfH9vTJmlzQjo/s200/calendar-cakes.jpg" width="178" /></a></div>
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Our first entry was from Laura at <a href="http://bakinginpyjamas.com/2013/05/18/funfetti-cake-with-seven-minute-icing-for-mays-calendar-cakes/" target="_blank">baking in pyjamas</a>. I absolutely love this <strong><span style="color: magenta;">Funfetti Cake with Seven Minute Icing</span></strong>, the cake is so pretty and the icing is to die for. Laura followed recipes from the Magnolia Bakery cookbook and added in the funfetti to the cake recipe. If you haven't visited already check out Laura's blog for some lovely bakes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMnJUsLH0swK4gAobdmxhs3LuxeM7L8ZUSHb_XnOXNBsudC_ji3tptd3pj8ovXzY_aadLZHjp6UnZJXWGPMS2UJVLSIZbwnqktf386T1RLpdWFaS7RDYVP_CaYrKxvJou81wDSMKk1LkD/s1600/1b.+Baking+in+pyjamas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMnJUsLH0swK4gAobdmxhs3LuxeM7L8ZUSHb_XnOXNBsudC_ji3tptd3pj8ovXzY_aadLZHjp6UnZJXWGPMS2UJVLSIZbwnqktf386T1RLpdWFaS7RDYVP_CaYrKxvJou81wDSMKk1LkD/s320/1b.+Baking+in+pyjamas.jpg" width="235" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib23RhAKbpsuGruUrdiNaV5CljNAu8R21ZGSN1mQ5hk9ZDQZe1SmNoGh3h34xKOnioCE-tWrpyAHjbCMKzgAApoSX294Qn77veXzxHKNuA5v-acqgNSvCfTMgHje9iL5Q4gIkJsaZtPVMF/s1600/1.+Baking+in+Pyjamas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib23RhAKbpsuGruUrdiNaV5CljNAu8R21ZGSN1mQ5hk9ZDQZe1SmNoGh3h34xKOnioCE-tWrpyAHjbCMKzgAApoSX294Qn77veXzxHKNuA5v-acqgNSvCfTMgHje9iL5Q4gIkJsaZtPVMF/s320/1.+Baking+in+Pyjamas.jpg" width="219" /></a></div>
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The next cake was a very popular choice from the World Baking Day list of 100 bakes. This was at level 91, with 100 being the most difficult, and it was brilliantly executed over at the <a href="http://hazeyfantazey.blogspot.ie/2013/05/world-baking-day-2103.html" target="_blank">Cupcakery</a>. This is a <strong><span style="color: magenta;">Chocolate Brownie, Meringue Cake with Raspberry Cream</span></strong> and the original recipe is by Miranda Gore-Brown who was a contestant on the Great British Bake Off.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqi1_yp-VsJnN6pivjos46jPNnuvragZsWMpXxSD17e4Da9jh57lSKN-tsJmV2GWvpdX56mvdpb5l_oCPSwrBttjxcOBb_vaXDpg2AfvfmKNM3TaVrz1Ka67u6zhFAiEvRycjtuyZ9-vF/s1600/2.+Cupcakery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqi1_yp-VsJnN6pivjos46jPNnuvragZsWMpXxSD17e4Da9jh57lSKN-tsJmV2GWvpdX56mvdpb5l_oCPSwrBttjxcOBb_vaXDpg2AfvfmKNM3TaVrz1Ka67u6zhFAiEvRycjtuyZ9-vF/s320/2.+Cupcakery.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoCGyfNtOIfF4mf87P9HVYuzdzIFqs6zrmqyFN-kJgWEvqGvKZS8C4B7BE5S2b_wcsgL9bV9UeD2hiDrVNQ6vZfZ12W477AjIvsjHZLe0DYFlI4WXED_1QDbvXoXSKdxpo7D_0fH1go_V/s1600/2b.+Cupcakery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoCGyfNtOIfF4mf87P9HVYuzdzIFqs6zrmqyFN-kJgWEvqGvKZS8C4B7BE5S2b_wcsgL9bV9UeD2hiDrVNQ6vZfZ12W477AjIvsjHZLe0DYFlI4WXED_1QDbvXoXSKdxpo7D_0fH1go_V/s320/2b.+Cupcakery.jpg" width="320" /></a></div>
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Next we have a <strong><span style="color: magenta;">Strawberry Chocolate Cake</span></strong> from <a href="http://adventureswithcake.co.uk/world-baking-day-part-of-mays-calendar-cakes-challenge/" target="_blank">Adventures with Cake</a>, who really went to town on this one. This is certainly Baking Brave as this cake is at level 99 out of 100 and if you check out the Adventures with Cake blog then you'll see that it was a labour of love with many processes, for example you can just see the stripped sponge on the outside. I'm sure you'll agree this a great bake!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTC_02yvIWvE5Ph2WXALsXflRu3c6j503w_a4EoHo-SCgag_gtpMleC2F8QhbYwPs5fjkxfpIBUeRM9xxeD-zWnSCzYO4xxnmxG35t5IymVaBihawbpoJ4XpTmwqIEWpFx7vV0OC59KO9/s1600/Adventures+with+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTC_02yvIWvE5Ph2WXALsXflRu3c6j503w_a4EoHo-SCgag_gtpMleC2F8QhbYwPs5fjkxfpIBUeRM9xxeD-zWnSCzYO4xxnmxG35t5IymVaBihawbpoJ4XpTmwqIEWpFx7vV0OC59KO9/s320/Adventures+with+Cake.jpg" width="320" /></a></div>
A seasonal cake next with a <strong><span style="color: magenta;">Rhubarb and Custard Cake</span></strong> from Linzi at <a href="http://lancashire-food.blogspot.co.uk/2013/05/baking-brave-for-world-baking-day.html" target="_blank">Lancashire Food</a>. Linzi used rhubarb from her garden and a recipe from Morrisons. The cake also contains custard powder. Rhubarb and custard is one of my favourite combinations and this cake looks delicious! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwm_4NDXfBokEbnEKlBFEwTV7cFdEXSoSR0gCfX6ztW5rN2f_Gf3kF6sqQqOOAfK3oLa979oOfFoC2xi4F3ADF1Ndspf0zcTo-2GLvpSOgEZxptzF7UJ7dZWDpHSWjO77LviN7tIW009k/s1600/4.+Lancashire+Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwm_4NDXfBokEbnEKlBFEwTV7cFdEXSoSR0gCfX6ztW5rN2f_Gf3kF6sqQqOOAfK3oLa979oOfFoC2xi4F3ADF1Ndspf0zcTo-2GLvpSOgEZxptzF7UJ7dZWDpHSWjO77LviN7tIW009k/s320/4.+Lancashire+Food.jpg" width="320" /></a></div>
Here's <span style="color: magenta;"><strong>Chocolate Brownie, Meringue and Raspberry Cream Cake</strong></span> take 2. I also decided to make this for World Baking Day as it just looks so tempting. This is level 91 out of 100, I initially thought I'd go straight for 100 but this cake looked so much nicer and the taste testers certainly concurred! You can see the results <a href="http://lauralovescakes.blogspot.co.uk/2013/05/chocolate-brownie-meringue-cake-for.html" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wPcLjTL_hBCnLFaH9op4RPHgVPPm07Wj9ACPfo_yQHvBksd39xud4_AiJI7uHwVWl6ajXrhRghksptjh4Wbm4euiCyL1A87W_OVXHMXjhQ5cenTp5sET-xoqzN8YTwD08zHS4YjC7bLQ/s1600/5..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wPcLjTL_hBCnLFaH9op4RPHgVPPm07Wj9ACPfo_yQHvBksd39xud4_AiJI7uHwVWl6ajXrhRghksptjh4Wbm4euiCyL1A87W_OVXHMXjhQ5cenTp5sET-xoqzN8YTwD08zHS4YjC7bLQ/s320/5..jpg" width="320" /></a></div>
One blogger who's certainly been baking up a storm outside of her comfort zone this month is Caroline from <a href="http://www.carolinemakes.net/2013/05/rocky-horror-show-birthday-cake.html" target="_blank">Caroline Makes</a>. This is entry number one which is a <strong><span style="color: magenta;">Rocky Horror Show inspired cak</span><span style="color: magenta;">e</span></strong>. It was lovingly made as a birthday cake for her sister and is a two tier chocolate cake made with a recipe from the Hummingbird Bakery...I'm sure Caroline's sister was thrilled with the result.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxhOLea7Kmo6neJmZ9i_1Q1-A8OgYSwRjJg6o7tcj0mHAZSKZFY8tNM922ggSDGcx-ufuGf3e9OUvG2glIUWksWUEY98mmUtJIar5B6SFvWToDa0UfVLk1bW9WVaPhadPmsv-7gX7-A05/s1600/Caroline.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxhOLea7Kmo6neJmZ9i_1Q1-A8OgYSwRjJg6o7tcj0mHAZSKZFY8tNM922ggSDGcx-ufuGf3e9OUvG2glIUWksWUEY98mmUtJIar5B6SFvWToDa0UfVLk1bW9WVaPhadPmsv-7gX7-A05/s320/Caroline.JPG" width="320" /></a></div>
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Next we have a twist on bake number 83 which is <strong><span style="color: magenta;">hideaway heart cupcakes</span></strong>, these are from <a href="http://jaisee.com/mummymakescakes/world-baking-day/" target="_blank">Mummy Makes Cakes</a>. The original plan was to make level 87, strawberries pies but a lack of strawberries made this rather difficult! :-) For this recipe a vanilla cake batter was used for the main cake and then a chocolate batter for the hearts. This was inventive baking from this blogger as she attempted a new way of creating the hearts in the middle by freezing the batter in heart shaped moulds instead of baking the hearts first and although it didn't quite work out as she wanted, as mentioned in her blog post, this is what World Baking Day was all about...trying out new things and being brave! :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrtqu6uMVK16cJKWQMeFdcN4azesIAplusWWkTcyUKNEBk6s1Yj_D6PLIxAzvNV3YSdtvzgh0DqPEIOThA84nEC9e_cN74AJchF-Skp6JaOAZs8BMpKU0x_XVSa3rH2xdOF9lKRNKpwAy/s1600/7.+Mummy+Makes+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrtqu6uMVK16cJKWQMeFdcN4azesIAplusWWkTcyUKNEBk6s1Yj_D6PLIxAzvNV3YSdtvzgh0DqPEIOThA84nEC9e_cN74AJchF-Skp6JaOAZs8BMpKU0x_XVSa3rH2xdOF9lKRNKpwAy/s320/7.+Mummy+Makes+Cakes.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUOSljABR3HN-ABrAkZuJ8pjDnlTh3-KB4YjUlcQCELz7vXbCSBMdvIUiTf8J_-DWf2WLmT_Til0tuJRZeqmDCv2qkEfgsYI93rva66_4c31Blgasxgx6RKuM-3omU9BL-phoxWgnpHuY/s1600/Hidden+hearts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUOSljABR3HN-ABrAkZuJ8pjDnlTh3-KB4YjUlcQCELz7vXbCSBMdvIUiTf8J_-DWf2WLmT_Til0tuJRZeqmDCv2qkEfgsYI93rva66_4c31Blgasxgx6RKuM-3omU9BL-phoxWgnpHuY/s320/Hidden+hearts.jpg" width="320" /></a></div>
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And now on to <strong><span style="color: magenta;">Chocolate Brownie, Meringue Cake with Raspberry Cream</span></strong> take 3 from the <a href="http://thewayfaringbaker.com/2013/05/20/baking-brave-chocolate-brownie-meringue-torte/" target="_blank">Wayfaring Baker</a>. Elle also had an initial thought to dive straight in at the level 100 bake but then settled on this beauty as if you've seen bake 100 you'll know quite how large it is...enough to feed at least 20 people! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3h4kVvMT4FbZELJbvljWqks8ifNigeGKTileZ7IQjb3SNWcT7SOKonf9_5ImK0VYVb8e6Tsl8xlFi_Ny4uFP7zSQTNklHj8W_TGwx9r86EK1j9NVYSLLPfmpTFvZehj4iQpJ9AAAv9sC/s1600/8.+Wayfaring+Baker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3h4kVvMT4FbZELJbvljWqks8ifNigeGKTileZ7IQjb3SNWcT7SOKonf9_5ImK0VYVb8e6Tsl8xlFi_Ny4uFP7zSQTNklHj8W_TGwx9r86EK1j9NVYSLLPfmpTFvZehj4iQpJ9AAAv9sC/s1600/8.+Wayfaring+Baker.jpg" /></a></div>
Calendar Cakes co-host Rachel from <a href="http://www.dollybakes.co.uk/2013/05/SpicedAppleandSultanaBundt.html" target="_blank">Dolly Bakes</a> created one of her signature Bundt cakes...this one being a <strong><span style="color: magenta;">Spiced Apple and Sultana Bundt Cake with Maple Glaze</span></strong>. This was made for a cake club meeting and uses giant sultanas...this is a mammoth bake which is certainly ambitious and is perfectly executed.<br />
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Elizabeth from <a href="http://tangolikeraindrop.blogspot.co.uk/2013/05/vegan-lemon-drizzle-cake-with-coconut.html" target="_blank">Elizabeth's Kitchen</a> always comes up with great recipe ideas and this <span style="color: magenta;"><strong>Vegan Lemon Drizzle Cake with Coconut Cream and Blueberry Sauce</strong></span> is no exception. This is baking outside the comfort zone as Elizabeth likes to try different recipes and although she's not a vegan she thought she'd give this a go. It was previously made for a dinner party and went down a treat. Also check out her blog if you want to learn a new method for making coconut cream!</div>
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This next one is a new one on me...it's <strong><span style="color: magenta;">Renuka's Malva Pudding</span></strong>. It was made by Hélène from <a href="http://www.icookwithbutter.com/2013/05/calendar-cakes-may.html" target="_blank">I Cook with Butter</a> and came in at number 63 in the list of 100. Hélène like me was a little confused by the World Baking Day ranking system as the level of difficulty seems to jump about a bit and the recipes don't always seem to get progressively harder. Nonetheless this pudding looks really tasty and Hélène reports that the sauce tastes a little like salted caramel which must be a good thing! :-)<br />
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For her second entry Caroline from <a href="http://www.carolinemakes.net/2013/05/fraisier-strawberry-and-cream-cake.html" target="_blank">Caroline Makes</a> challenged herself to make a <span style="color: magenta;"><strong>Gateau Frasier</strong></span> which she accomplished with aplomb. This was certainly baking brave as this cake was previously made on the Great British Bake Off with varying degrees of success! The finished product looks lovely and Caroline rates it as one of the most technically difficult things she's made.</div>
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A beautiful cake next from Lottie at <a href="http://lottiesworldofcakesandbakes.eu/white-chocolate-blueberry-and-lemon-layer-cake/" target="_blank">Lottie's World of Cakes and Bakes</a>. It's a <span style="color: magenta;"><strong>White Chocolate, Blueberry and Lemon Layer Cake</strong></span> and takes it's inspiration from the Peggy Porschen Boutique Baking book. Lottie describes the cake as follows 'This cake is a white chocolate and lemon sponge, filled with a blueberry and lemon curd (homemade!), coated in a whipped white chocolate and blueberry buttercream and decorated with fresh blueberries and a dusting of icing sugar'. I can only imagine this tastes as delicious as it looks. To create the beautiful bird pattern on the top Lottie used a stencil...it looks gorgeous! <br />
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The fabulous cakes just keep coming with this <strong><span style="color: magenta;">Choc Mango Mousse Cake</span></strong> from <a href="http://nicolebremner.blogspot.co.uk/2013/05/choc-mango-mousse-cake-interesting.html" target="_blank">Nicole Bremner</a>. If you check out the recipe for this cake it contains lots of interesting ingredients, such as silken tofu and agar flakes, which are certainly outside of my comfort zone! The resultant cake with it's striking orange colour and chocolate collar is a real treat for the eyes as well as the taste buds, although Nicole concluded that mango and chocolate was not her favourite flavour combination!<br />
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Kate from <a href="http://cakesandbakesbykate.blogspot.co.uk/2013/05/world-baking-day-2013-treacle-tart.html" target="_blank">Cakes and Bakes by Kate</a> chose to make a <strong><span style="color: magenta;">Treacle Tart</span></strong> for World Baking Day, this was certainly ambitious and was ranked at 71 on the list but looking at the processes involved I think it should have really been rated higher. Kate did a great job of this perennial favourite...treacle tart is always a winner. She made one large tart and several mini tarts and this was her first attempt at making pastry...well done Kate! :-)<br />
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This <strong><span style="color: magenta;">Mango and Chocolate Cake</span></strong> from Choclette at <a href="http://choclogblog.blogspot.co.uk/2013/05/mango-chocolate-cake.html" target="_blank">Chocolate Log Blog</a> was certainly Baking Brave as she created this cake herself! The finished product turned out really well with a mango cake filled with chocolate which sounds delicious, and there are also cardamom and coconut flavours included. Choclette is also a World Baking Day ambassador and her recipe for <a href="http://choclogblog.blogspot.co.uk/2013/03/violet-and-rose-white-chocolate-fairy.html" target="_blank">Violet and Rose White Chocolate Fairy Cakes</a> is in the line up of 100 recipes at number 16.</div>
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Lucy from <strong><span style="color: magenta;">supergolden </span><em><span style="color: magenta;">bakes</span> </em></strong>produced these amazingly pretty <a href="http://supergoldenbakes.blogspot.co.uk/2013/05/very-vanilla-mini-cakes.html" target="_blank">Very Vanilla Mini Cakes</a>. These cakes are so dainty and would be perfect for afternoon tea. Interestingly they were actually baked in a tin can, I love this idea and may well have to give it a go soon! :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9mTImYvp6VMdd0pRT8ffAHCbZMq4Y8CRfo1qmgQBnSciH3AT6FI17LyMdziQQ_2pi8psomF0WA-ePmXhVqZDA1CYXEcdX15ENETbzvGQsCyHemwYsfGKJDOC3BU7Uamx0kC-EKa2U3tX/s1600/16.+Lucy+P+Twitter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9mTImYvp6VMdd0pRT8ffAHCbZMq4Y8CRfo1qmgQBnSciH3AT6FI17LyMdziQQ_2pi8psomF0WA-ePmXhVqZDA1CYXEcdX15ENETbzvGQsCyHemwYsfGKJDOC3BU7Uamx0kC-EKa2U3tX/s320/16.+Lucy+P+Twitter.jpg" width="320" /></a></div>
Last but not least we have this truly spectacular <strong><span style="color: magenta;">Rose, Lemon, Vanilla and Fruit Cake</span></strong> from the <a href="http://www.carryoncakecompany.co.uk/" target="_blank">Carry On Cake Company</a>. It's a real showstopper and would be a superb centrepiece to any celebration.<br />
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<strong><span style="color: magenta;">Thank you so much</span></strong> to all our entrants this month, all the bakes have been particularly impressive and I've really enjoyed reading about them and drooling over the pictures. Everyone certainly excelled themselves and well and truly Baked Brave!<br />
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To find out the theme for Calendar Cakes in June, hop on over to <a href="http://www.dollybakes.co.uk/p/calendar-cakes.html" target="_blank">Dolly Bakes</a> on the 1st June where you'll find all the information.<br />
<br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com13tag:blogger.com,1999:blog-2047155817821190667.post-6674794631886591862013-05-26T07:46:00.000+01:002013-05-26T07:46:35.447+01:00Chocolate & Coconut Bounty Cupcakes<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBseC_tqpsm2xCW8gyD_W3k2m49KNR7xHbHCXDf-OguzWYqpnaftWAdMZETAelOuf1aHn-56tQ9EG875GJqVEdLwZPZf2-VAdhFfPDkqAsQpVjac9WGm-46ISn2FMcOFf2h-aikrVcp-k/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBseC_tqpsm2xCW8gyD_W3k2m49KNR7xHbHCXDf-OguzWYqpnaftWAdMZETAelOuf1aHn-56tQ9EG875GJqVEdLwZPZf2-VAdhFfPDkqAsQpVjac9WGm-46ISn2FMcOFf2h-aikrVcp-k/s640/11.jpg" width="456" /></a></div>
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<span style="color: magenta;"><strong>I seem to have gone a bit crazy making cupcakes recently</strong></span>, I think it's since I purchased the new Hummingbird Bakery book, <a href="http://lauralovescakes.blogspot.co.uk/p/baking-books.html" target="_blank">Home Sweet Home</a> where you can find lots of different delicious recipes. I was talking to someone the other day who suggested making every single recipe from one cookery book as on average people usually make about 3 or 4 per book. I think the Hummingbird Bakery book could be a good one for carrying out this challenge as all the recipes look great!</div>
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I made these cupcakes specifically for a <strong><span style="color: magenta;">charity bake sale</span></strong>, along with some vanilla cupcakes and the <a href="http://lauralovescakes.blogspot.co.uk/2013/05/cherry-bakewell-muffins.html" target="_blank">Cherry Bakewell muffins</a> that I made a few weeks ago. To make them, I made a chocolate batter using Green and Blacks Cocoa Powder. Once made the cases were filled to about two-thirds full and then about a third of a small <span style="color: magenta;"><strong>Bounty bar</strong></span> was gently pushed down into each case as you can see above. The mixture covered the Bounty and the cakes were then put in to bake.</div>
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To finish the cakes I made <strong><span style="color: magenta;">a buttercream icing which also contained coconut milk</span></strong>. There is a technique to applying the icing to the cake with a palette knife to give it a professional swirl but I have to say, I have definitely not mastered the technique. However, the icing was lovely and creamy and it doesn't really matter if you don't master the swirl as the final touch was to sprinkle each cake with desiccated coconut, so you can't really see it anyway. Lastly, another third of a mini Bounty bar was added on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiHZqRZ_no5SPh1o5YFlj3fTK5_fyEJl-gtao9DQ68ew-B5tr9Si1Wq-On5THm1-y-YcBi9MdjodktLS1ugKqL9DUSPM6csjRmetCu4yaID2aXuiw0JTydrmst6IuH_QWj1bm9W8c00Ro/s1600/25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiHZqRZ_no5SPh1o5YFlj3fTK5_fyEJl-gtao9DQ68ew-B5tr9Si1Wq-On5THm1-y-YcBi9MdjodktLS1ugKqL9DUSPM6csjRmetCu4yaID2aXuiw0JTydrmst6IuH_QWj1bm9W8c00Ro/s320/25.jpg" width="226" /></a></div>
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<strong><span style="color: magenta;">Not everyone is a fan of Bounty bars</span></strong> but for anyone who does like them or anyone who is a fan of chocolate and coconut, then these cupcakes are a real treat with the Bounty baked inside and the gorgeous creamy icing on top. They were well received at our cake sale and along with the other lovely ladies who baked we managed to raise 357 pounds for a local Women's Aid Shelter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x2xhnVHQNJ44CtkHmVIkGZ9_ESQFers47vzuCpQGrFMOagKtz-H365xt3XFjimVlSXi9afb_Zxq9XbyiwK1VrH0V6mIHEUkaitMRV-aShCPM6azHiTbg5sBJ5UGUwQMgRbZMoDkyIQdS/s1600/27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x2xhnVHQNJ44CtkHmVIkGZ9_ESQFers47vzuCpQGrFMOagKtz-H365xt3XFjimVlSXi9afb_Zxq9XbyiwK1VrH0V6mIHEUkaitMRV-aShCPM6azHiTbg5sBJ5UGUwQMgRbZMoDkyIQdS/s200/27.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilay1SiCWnELXg8YmEGys11xpokuMK2zKHQ65zOKUdVAqJ019fh9oPHzAJgJIzI42tWtio9WT0qdQchws2ZulfQFTNYwGhPqmUqxfmhWy_owT-cCzGBm7RzrI1Ep1zbI62EpqcugnNsS9K/s1600/26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilay1SiCWnELXg8YmEGys11xpokuMK2zKHQ65zOKUdVAqJ019fh9oPHzAJgJIzI42tWtio9WT0qdQchws2ZulfQFTNYwGhPqmUqxfmhWy_owT-cCzGBm7RzrI1Ep1zbI62EpqcugnNsS9K/s200/26.jpg" width="200" /></a></div>
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If you want to give these a go yourself, you can find the recipe in the Home Sweet Home recipe book, or alternatively, just push a piece of Bounty into your favourite chocolate cupcake batter before you bake it and then make a regular buttercream, adding some coconut milk, before finishing with desiccated coconut and a bit of Bounty on top.</div>
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Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com18tag:blogger.com,1999:blog-2047155817821190667.post-82382407669654725852013-05-19T18:47:00.002+01:002013-05-19T18:47:44.816+01:00Chocolate Brownie Meringue Cake for World Baking Day<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQkQ0OkPu6_cTHSRMLee7QYMutPaAsvzF1_34OaJwy2exC7xLsb4FVmEC1BC9DBhMa6bKBZ9ChaouZcW0OtmhhTwPBHYVgekz_K2czeb_60zTYQ9IjEkHRm88AYB937ZUYYXFEZoGYX88/s640/10.jpg" width="640" /></div>
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Today is <strong><span style="color: magenta;">World Baking Day</span></strong>...last year it was 'Caking', this year it is Baking Brave. If you check out the World Baking Day website, you'll find 100 different recipe increasing in difficulty from 1 to 100. All you have to do is choose your level and then get baking!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V6eXYyIV0kKJvLtghOME0PS-N4zWmofdX7jDGOPwM1_DX-PiZI6PTKw8bFu6FSGQo_NZ-ZHoSypdpXHYkUA31JgVqjwCnHX7g-HlykwE7zkYra0VEyC58TH1mMMGz-CBg40PzT-HZ8mM/s1600/Badge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V6eXYyIV0kKJvLtghOME0PS-N4zWmofdX7jDGOPwM1_DX-PiZI6PTKw8bFu6FSGQo_NZ-ZHoSypdpXHYkUA31JgVqjwCnHX7g-HlykwE7zkYra0VEyC58TH1mMMGz-CBg40PzT-HZ8mM/s640/Badge.jpg" width="640" /></a></div>
My initial thought was to go straight to recipe 100 but then decided that it was probably actually better to pick something that I'd really enjoy baking and that other people would enjoy eating, so I plumped for level 91 which falls into the category of <strong><span style="color: magenta;">'I bake, therefore I am!'</span></strong>. The recipe in question is a Chocolate Brownie Meringue Cake from World Baking Day Ambassador Miranda Gore-Brown who you may remember was a finalist on the Great British Bake Off. I chose this recipe as what's not to love about chocolate brownie, meringue, hazelnuts, raspberries and lashings of cream!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRS6VlC1wmIsNh6VegT0MMnylAp37qfGC4f0J_p81ONM3BNjWjP9FdhLqeUZWsneH0llYT9RSHFit3By61yLJWa_X3HtFVcm5yxd7JxG5f5gnQz5f39S3ZH6z2RomdYkk1cQyIz3YUjMpI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRS6VlC1wmIsNh6VegT0MMnylAp37qfGC4f0J_p81ONM3BNjWjP9FdhLqeUZWsneH0llYT9RSHFit3By61yLJWa_X3HtFVcm5yxd7JxG5f5gnQz5f39S3ZH6z2RomdYkk1cQyIz3YUjMpI/s400/1.jpg" width="400" /></a></div>
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I'm not really a brownie aficionado but this was a really simple recipe to follow, it contains chocolate, icing sugar, margarine, eggs and flour. The brownie base was baked for 8 minutes before taking it out of the oven half cooked, at which point the hazelnut meringue was spread on top and it was then baked for a further 25 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyVExEUNMHX2nwg3wvxhwTBkFfh7LS1HMuM8xAWUHkGV4SB5em1mt9cfN4rUxx0NwbDbZ2DX3wxWjGreh1HYFhHgPDToAXiR2K5Sznrl7PhcPb4vEtWMViHQb2kKKwNMvdQ5wxuGUBnJO/s1600/Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyVExEUNMHX2nwg3wvxhwTBkFfh7LS1HMuM8xAWUHkGV4SB5em1mt9cfN4rUxx0NwbDbZ2DX3wxWjGreh1HYFhHgPDToAXiR2K5Sznrl7PhcPb4vEtWMViHQb2kKKwNMvdQ5wxuGUBnJO/s1600/Logo.jpg" /></a></div>
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Once the brownie and meringue was cooled the two halves were removed from their tins. In order to do this, a knife had to be run around the tin but this did give me a slightly scruffy finish. <span style="color: magenta;"><strong>The final touch was to whip up some cream, icing sugar and raspberries to give the lovely pink layer in the middle.</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dmuMzYJ3AtG80qUr0loj7yMNC65uHAEHziXm_fgyEdFMgV0FdBzXg_crMMGXg0YSz8Udde3EJqf6fHDCAF_AjilhJ2glpKJQS9QZNXvRWh__ixx7PG7ODp0NGMdo3WdKeXRSpmf3zWrn/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dmuMzYJ3AtG80qUr0loj7yMNC65uHAEHziXm_fgyEdFMgV0FdBzXg_crMMGXg0YSz8Udde3EJqf6fHDCAF_AjilhJ2glpKJQS9QZNXvRWh__ixx7PG7ODp0NGMdo3WdKeXRSpmf3zWrn/s320/4.jpg" width="224" /></a></div>
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I'm a bit of a baking perfectionist but I think for this one it is impossible to get a really smart finish, however <strong><span style="color: magenta;">the slightly dishevelled appearance is part of the charm of this cake I think!</span></strong> Cutting it neatly is also a bit of a challenge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpSb0UsSYfxToGWwTKRh3LXfud5cS_s4t8NTxc_xgwSg6ge72rO0N06-lxnit4RRp99iWgtavUGK1ui5s4-B76b-hn-El67N4UEaP8asooJ1NwdZsN8BK7aSa4AwG553cxdAgvslLtLHd/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpSb0UsSYfxToGWwTKRh3LXfud5cS_s4t8NTxc_xgwSg6ge72rO0N06-lxnit4RRp99iWgtavUGK1ui5s4-B76b-hn-El67N4UEaP8asooJ1NwdZsN8BK7aSa4AwG553cxdAgvslLtLHd/s320/13.jpg" width="320" /></a></div>
This is a lovely recipe which everyone will enjoy, it might be particular nice if you have friends with kids coming over for Sunday lunch for example. If you'd like to give it a whirl you can find Miranda's recipe <a href="http://worldbakingday.com/en-gb/how-to-bake/chocolate-brownie-meringue-cake" target="_blank">here</a>.<br />
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I'm entering this cake into this month's <strong><span style="color: magenta;">Calendar Cakes challenge</span></strong> as the theme this month is Baking Brave. So if you've baked anything for World Baking Day you can enter it <a href="http://lauralovescakes.blogspot.co.uk/2013/05/calendar-cakes-may.html" target="_blank">here</a>. We're also after any bakes that you have made in the month of May that are out of your comfort zone or particularly challenging and bear in mind that everyone's level of challenge is different, so whatever your own personal triumph, you're welcome to enter it into Calendar Cakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ecxhyphenhyphen64a6AM3AmVZzvOj1cEIwzIxdGRuWUnmZaLGB26HjZKO9RKQZOryt2wOc-94NNG115dRujNOc7qYyBh-2LPDdZIH2VIJMAia9rCA7KyrWUMkEIVsLIvnYSLPPjsSpzqjVxBG0VEK/s1600/calendar-cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ecxhyphenhyphen64a6AM3AmVZzvOj1cEIwzIxdGRuWUnmZaLGB26HjZKO9RKQZOryt2wOc-94NNG115dRujNOc7qYyBh-2LPDdZIH2VIJMAia9rCA7KyrWUMkEIVsLIvnYSLPPjsSpzqjVxBG0VEK/s200/calendar-cakes.jpg" width="179" /></a></div>
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Calendar Cakes is hosted on alternate months here at Laura Loves Cakes and over at <a href="http://www.dollybakes.co.uk/p/calendar-cakes.html" target="_blank">Dolly Bakes</a>. You can find out the theme on the first of each month :-)</div>
Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com16tag:blogger.com,1999:blog-2047155817821190667.post-85559919687875424072013-05-16T21:00:00.000+01:002013-05-16T21:00:05.253+01:00Vintage Bird Cage Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0dnbMd-d6n21kHbVVMPEpuaukXUM3vHssApCeQs1PvGK0T71L2nBwN2w9mg-z3VEYhFCv99mxD7g_Ak0zw56BQr-M6Ge0JhEmv-dX1-D2JdpdtheAsIJcZC2VI_XSJFOjKmRU3IHpeuW/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0dnbMd-d6n21kHbVVMPEpuaukXUM3vHssApCeQs1PvGK0T71L2nBwN2w9mg-z3VEYhFCv99mxD7g_Ak0zw56BQr-M6Ge0JhEmv-dX1-D2JdpdtheAsIJcZC2VI_XSJFOjKmRU3IHpeuW/s640/3.jpg" width="472" /></a></div>
It's been one of my cake decorating ambitions to make a <strong><span style="color: magenta;">bird cage cake</span></strong>...and now I have! Last Sunday I attended a course at <a href="http://www.thecakeparlour.com/" target="_blank">The Cake Parlour</a> in Wimbledon Park (yes I know...another one...I think I'm addicted to courses!). The Cake Parlour is owned and run by Zoe Clark who makes the most beautiful cakes, Zoe has also released a range of <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_2_9?url=search-alias%3Dstripbooks&field-keywords=zoe+clark+cake+decorating&sprefix=zoe+clark%2Cstripbooks%2C296&rh=n%3A283155%2Ck%3Azoe+clark+cake+decorating" target="_blank">cake decorating books</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81B2WHl8vVpjlRPhcAWpKszVLrkiiPgf1z-w7bJt7Y_2qbKdj2VxRo9f5PMZYpXz8p_qRGPkRXoBJYlZXIH8b3SDagVAgwoNnX2ePfMie1f03U1yh-XBW4h7fgJEyEhXfcmtp3xGIQUk-/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81B2WHl8vVpjlRPhcAWpKszVLrkiiPgf1z-w7bJt7Y_2qbKdj2VxRo9f5PMZYpXz8p_qRGPkRXoBJYlZXIH8b3SDagVAgwoNnX2ePfMie1f03U1yh-XBW4h7fgJEyEhXfcmtp3xGIQUk-/s640/10.jpg" width="640" /></a>This cake started life as a <span style="color: magenta;"><strong>12 inch slab of vanilla sponge</strong></span>. In order to create the shape we cut out three 6 inch rounds from the slab. To create the rounded top, an upturned cake baked in a <a href="http://www.lakeland.co.uk/p16778/Hemisphere-Cake-Pans" target="_blank">hemisphere tin</a> was added. Each layer has buttercream and jam in between and the whole think was then crumb coated before being covered in sugar paste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbORoTih38NeKzAvtFAETk_BpZIzEvJapvTiyup4WEubFp8nXOu-pIQIzW1A_x-qD0pdvEjhBnAOFQ0Lidjw-OYIxwAtsX4LCmZCwAMEVpkk9DfNKrqjxaCX8his_pRanR1mD8zGuSipyQ/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbORoTih38NeKzAvtFAETk_BpZIzEvJapvTiyup4WEubFp8nXOu-pIQIzW1A_x-qD0pdvEjhBnAOFQ0Lidjw-OYIxwAtsX4LCmZCwAMEVpkk9DfNKrqjxaCX8his_pRanR1mD8zGuSipyQ/s320/8.jpg" width="209" /></a></div>
All the bars were rolled by hand and stuck on, as were the swirls at the bottom. To create the bird an outline of <strong><span style="color: magenta;">royal icing was piped on acetate and was then flood filled</span></strong>, I'm sure you'll agree that the bird really brings it all together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEa2NgLipfBiYA2VHjCcKNgQuHlIBuuvxJnbE_ZGzSrDjtkdYKVtx4uMt9u1ZM2Myk-SkfF2CrTTPQhDAkcklVhTdMidZ5u4uxHXrRvE-3Ud7RWgvGEI-nqIQME0Ydo4YWiWcZ5foOU0W1/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEa2NgLipfBiYA2VHjCcKNgQuHlIBuuvxJnbE_ZGzSrDjtkdYKVtx4uMt9u1ZM2Myk-SkfF2CrTTPQhDAkcklVhTdMidZ5u4uxHXrRvE-3Ud7RWgvGEI-nqIQME0Ydo4YWiWcZ5foOU0W1/s320/4.jpg" width="232" /></a></div>
The pink flowers are <strong><span style="color: magenta;">rolled roses</span></strong> and the white blossoms were made using a cutter. To give them a bit more depth they were then dusted with a pink colour. Finally, to tie everything in we piped small green leaves around the flowers. <br />
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I love the finished effect and as usual was very loathe to cut into it but in the end<strong><span style="color: magenta;"> the lure of cake to eat won out!</span></strong> :-)<br />
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I really enjoyed my course at <a href="http://www.thecakeparlour.com/" target="_blank">The Cake Parlour</a> and if you've got a minute or two to spare, I'd definitely recommend checking out Zoe's cakes.Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com14tag:blogger.com,1999:blog-2047155817821190667.post-68443472738177002042013-05-12T08:21:00.001+01:002013-05-12T08:21:13.671+01:00Cherry Bakewell Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bkrIbO15QQJSp_IiIa0VCzU87L87-KLiN6UwQeVHh6TX6T911OY-uzRcBkd_jHxAr3f5Z8tXHh_UjgJFirvUPfEwiD3KAfdWW3R1TGCVUHAGFovJZ5qDPwXb-HgBfON5g8-7MVCdzWgX/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bkrIbO15QQJSp_IiIa0VCzU87L87-KLiN6UwQeVHh6TX6T911OY-uzRcBkd_jHxAr3f5Z8tXHh_UjgJFirvUPfEwiD3KAfdWW3R1TGCVUHAGFovJZ5qDPwXb-HgBfON5g8-7MVCdzWgX/s640/10.jpg" width="640" /></a></div>
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If you're looking for a tasty muffin recipe then you can call off the search here. I was rather taken with these little muffins...when they came out of the oven they looked alright and I thought they'd be ok but actually they were really quite tasty! The taste testers concurred...so if you're a fan of the Mr Kipling cherry bakewells, I'm sure you'd love these.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatkDMJxvXlBKDPEKI6Yof0WB9rJdeKO1s1fKkl7Qq54VvOMh60vGWerojzEKKiJi2LAZkt8526gVuPWBAr2bLBTBhCgDDq8idmKjT2AlrIPCuJxNGrrswh2E1Kpkk7CnVcwVMfNNTemhN/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgatkDMJxvXlBKDPEKI6Yof0WB9rJdeKO1s1fKkl7Qq54VvOMh60vGWerojzEKKiJi2LAZkt8526gVuPWBAr2bLBTBhCgDDq8idmKjT2AlrIPCuJxNGrrswh2E1Kpkk7CnVcwVMfNNTemhN/s400/9.jpg" width="400" /></a></div>
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The texture of the muffins is spot on and they're lovely and moist too as the recipe includes 175ml Greek yogurt. The flavour comes from 100g of ground almonds and also from the almond extract. I used <a href="http://www.nielsenmassey.com/wholesale/products.php" target="_blank">Neilsen-Massey's</a> Pure Almond Extract which is very good, they also manufacture lemon, chocolate, orange and coffee extracts.</div>
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The distinctive cherry flavour of the Bakewell comes from a teaspoon of cherry jam that is baked into the centre of each muffin.</div>
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When it came to the cases, these red and white spotty cases from Culpitt were the perfect addition to the theme. I would definitely recommend <a href="http://www.culpitt.com/cupcakes-cake-pops/baking-cases/cupcake-cases/red-spot-printed-baking-cases.html" target="_blank">Culpi<span id="goog_174282324"></span><span id="goog_174282325"></span>tt</a> cases as they come in vibrant colours but most importantly they're greaseproof and therefore retain their colour after they have been in the oven.<br />
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On the whole, I don't tend to bake the same thing twice but I may have to give these another whirl next weekend for a charity bake sale as they were so tasty!<br />
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<strong><u>Ingredients</u></strong><br />
<strong><u></u></strong><br />
150g golden caster sugar<br />
1 egg<br />
125g melted butter<br />
175ml Greek yogurt<br />
1 tsp almond extract (Nielsen-Massey recommended)<br />
200g plain flour<br />
1 tsp baking powder<br />
100g ground almonds<br />
10 tsp cherry jam<br />
<strong><u></u></strong>150g icing sugar<br />
Flaked almonds<br />
5 glace cherries<br />
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Preheat the oven to 180c/160c fan/gas 4 and prepare your muffin tin with 10 muffin cases. These muffins are easy to make, have two bowls at the ready, one for the wet ingredients and one for the dry ingredients.<br />
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Mix the sugar, butter, egg, almond extract and yogurt in a bowl using an electric whisk. Sift the flour and baking powder into a separate bowl and then add the ground almonds. Add the wet ingredients to the dry ingredients and mix quickly, it doesn't matter if there are some lumps as apparently this helps to give muffins their texture. Spoon half the mixture into the bottom of the muffin cases, then add a teaspoon of cherry jam to each one. Finally, finish by dividing the remaining mixture between the cases to cover the jam.<br />
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Bake for 20-25 minutes, they should be golden and risen. Once the muffins are cool, make up the icing to a smooth but thick consistency and then spoon over the top of the muffins. Finish with half a glace cherry and sprinkle over some flaked almonds.<br />
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<span style="font-size: x-small;">* Original recipe from BBC GoodFood</span>Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com8tag:blogger.com,1999:blog-2047155817821190667.post-75780640963615810192013-05-06T12:28:00.000+01:002013-05-06T20:44:52.024+01:003D Dinosaur Cookies<div class="separator" style="clear: both; text-align: center;">
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I've been looking forward to making these <span style="color: magenta;"><strong>3D dinosaur cookies</strong></span> for a little while now and with a long weekend upon us, it seemed like the perfect opportunity. I bought the cutters from <a href="http://follyhome.co.uk/bake_your_own_3D_dinosaurs" target="_blank">Folly Home</a>, I made the stegosaurus and the T-Rex but you can also get a brachiosaurus and a triceratops!<br />
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These do take a little bit of time to make but the end result is worth the effort. They would also make a lovely gift for a little boy!</div>
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Each set comes with several different cutters, you need to make each of the cookies and then when they're cool you can fit them all together to make your 3D dinosaur. I used this <a href="http://www.bbcgoodfood.com/recipes/3468/" target="_blank">basic biscuit dough</a> from the BBC as I couldn't find my usual recipe. The cookies tasted great but they were quite fragile so it is important to be really careful not to break any of the pieces. Another tip is to ensure that the little slots on each cookie are suitably opened before baking, if they're too close when they go in then the slots will be too narrow to fit the cookies together. <span style="color: magenta;"><strong>To avoid the cookies spreading too much when baking I put them in the freezer (already cut out) for 5-10 minutes on the baking tray to firm up the butter.</strong></span></div>
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One top tip I would recommend is using a <a href="http://www.amazon.co.uk/Wilton-2103-360-Cookie-Spatula/dp/B001BOB7Z6/ref=sr_1_34?s=kitchen&ie=UTF8&qid=1367839149&sr=1-34&keywords=wilton+cookie" target="_blank">cookie spatula</a>. <strong><span style="color: magenta;">By using the spatula you can easily pick up your cookies without altering the shape, as sometimes the cookies can become misshapen</span></strong>. Also after using a cookie cutter, you may end up with some slightly rough edges, to give a neater finish, pick up the cookie and gently pat down these edges or run your finger around the edge...but be careful not to change the shape again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AASL_PklDgv5mrflu3aVlWWz528akBMWiQ_Kp_7crln-HHMeSWB2MOD9OLsB0Xc3R_BpjY7wFikdvMEgrbrmrOwn8_ROy9yomyJKIvNiJ6yicd7L5n02Xc9DarjNXUA485g8XQvIqM2K/s1600/cookie+spatula+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AASL_PklDgv5mrflu3aVlWWz528akBMWiQ_Kp_7crln-HHMeSWB2MOD9OLsB0Xc3R_BpjY7wFikdvMEgrbrmrOwn8_ROy9yomyJKIvNiJ6yicd7L5n02Xc9DarjNXUA485g8XQvIqM2K/s200/cookie+spatula+2.jpg" width="200" /></a></div>
You can leave the cookies undecorated but I like the idea of lots of different coloured dinosaurs, so <strong><span style="color: magenta;">I decorated them using royal icing</span></strong> and the flood filling technique. If you want to know more about how to do this, I previously briefly outlined the process when I made <a href="http://lauralovescakes.blogspot.co.uk/2012/02/love-heart-cookies.html" target="_blank">Love Heart Cookies</a>. Once the royal icing on these dinosaurs had set over night, I secured the legs on with a little more icing.<br />
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I'm entering these 3D dinosaur cookies into this month's <strong><span style="color: magenta;">Tea Time Treats challenge</span></strong> which is hosted
alternately by Kate from at <a href="http://www.whatkatebaked.com/2013/04/april-tea-time-treats.html" target="_blank"><span style="color: #7cc2ba;">What Kate Baked</span></a> and Karen at <a href="http://www.lavenderandlovage.com/" target="_blank"><span style="color: #7cc2ba;">Lavender and Lovage</span></a>,
this month it's Karen's turn. The theme for May is Biscuits and Cookies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXT1qalMTIW9OcONbh0YdG6L0LpwqA3nS-uR_ZftJ82oni43tWHd4uoj1TMl48j5dKtbjc1k9K2ICXJlpRb_R_L1KjEyXl5h_Y2LtSHIeMkXVF64z_dRbZsH7lUPLDlR8bIRqx1DCwIAhm/s1600/Teatime+Treats+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXT1qalMTIW9OcONbh0YdG6L0LpwqA3nS-uR_ZftJ82oni43tWHd4uoj1TMl48j5dKtbjc1k9K2ICXJlpRb_R_L1KjEyXl5h_Y2LtSHIeMkXVF64z_dRbZsH7lUPLDlR8bIRqx1DCwIAhm/s200/Teatime+Treats+Logo.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aQ0doBK1yikPvtaeAQV6sWGFVjrCB4Ushuph1Q0Vdn3hVBkSqJ_lszfLhWdWQ8HtQA7UYegrG-vTnM7V3W6odtgrBRuQbLV-uGy1LS9SPOHpMIyW1v4cob4_yy5cx1tNgEtoayp8UKUv/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aQ0doBK1yikPvtaeAQV6sWGFVjrCB4Ushuph1Q0Vdn3hVBkSqJ_lszfLhWdWQ8HtQA7UYegrG-vTnM7V3W6odtgrBRuQbLV-uGy1LS9SPOHpMIyW1v4cob4_yy5cx1tNgEtoayp8UKUv/s320/12.jpg" width="320" /></a></div>
Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com16tag:blogger.com,1999:blog-2047155817821190667.post-41328126013552390122013-05-01T06:01:00.000+01:002013-05-01T16:02:32.025+01:00Calendar Cakes - MayThanks for all your great entries in April for the Great Village Show. You can check them out over on the Calendar Cakes page at <a href="http://www.dollybakes.co.uk/p/calendar-cakes.html" target="_blank">Dolly Bakes</a>.<br />
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For this month's Calendar Cakes we have a special challenge for you. On Sunday 19th May it's <span style="color: magenta;"><strong>World Baking Day</strong></span> when everyone is encouraged to bake up a storm. You can check out the website <a href="http://worldbakingday.com/en-gb#/en-gb/recipes" target="_blank">here</a>.<br />
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Last year for WBD we were encouraged to go out <strong><span style="color: magenta;">'caking'</span></strong> which involved taking a picture of your cake in an unusual location. You can see my caking effort below as I made a <a href="http://lauralovescakes.blogspot.co.uk/2012/05/regal-jubilee-crown-cake.html" target="_blank">crown cake</a> for the Jubilee.<br />
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The WBD challenge for this year is to <strong><span style="color: magenta;">'Bake Brave'</span></strong>. There are 100 recipes on the WBD website which are levelled in difficulty from 1 to 100. You can choose your baking level, starting at 'I bake and cross my fingers', moving to 'I bake every now and then', next up is 'I bake at every opportunity' and finally the top level...<strong><span style="color: magenta;">I bake therefore I am</span></strong>! All you need to do is choose the level and recipe that best suits you. We are urged to step out of our comfort zone and bake something we've never baked before.<br />
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So for our <strong><span style="color: magenta;">Calendar Cakes Challenge this month</span></strong> you can <strong><span style="color: magenta;">choose to do one of two things</span></strong>...either bake something from the <a href="http://worldbakingday.com/en-gb#/en-gb/recipes" target="_blank">list of 100 recipes</a>...in which case you will go straight to the top of the round up. Alternatively, we would love to receive any other cakes and bakes that you make this month in celebration of WBD, even if they're not on the list of 100. We'd also love to see any 'caking' pictures this month too!<br />
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<a href="http://worldbakingday.com/en-gb#/en-gb/recipes" target="_blank">WBD</a> looks like a lot of fun, so I do hope you'll get involved. On Sunday 19th May you can also tweet your entries to <a href="https://twitter.com/WorldBakingDay" target="_blank">@WorldBakingDay</a> if you've made one of the recipes from their list of 100.</div>
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<span style="color: magenta;">* Please note, you are welcome to add as many entries as you wish to the linky but if there are too many entries overall then only one entry per person may appear in the round up.</span></div>
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To enter this month, here are the guidelines...</div>
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<span style="font-family: inherit;"><span style="color: #3d85c6;"><strong><span style="color: #3d85c6;"><u>Entry Guidelines</u>:<u> </u></span></strong></span><br />
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<li><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">Post your entry on your blog and include the ‘Calendar Cakes’ logo</span> </span> <br />
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<li><span style="font-family: inherit;"><span style="color: black;"><span style="color: #444444;"><span style="color: black;">Follow </span></span><span style="color: #444444;"><span style="color: #9c7198;"><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: magenta;">Dolly Bakes</span></a></span> <span style="color: black;">and</span> </span></span><span style="color: #9c7198;"><span style="color: magenta;">Laura Loves Cakes</span></span><span style="color: black;"><span style="color: #444444;"><span style="color: black;"> blogs using the Google Join this Site button</span>.</span></span> <span style="color: black;"></span> <br />
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<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">Add links on your post to your hosts </span><a href="http://www.dollybakes.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="color: magenta; font-family: inherit;">Dolly Bakes</span></span></a><span style="color: black; font-family: inherit;"> and </span></span><a href="http://lauralovescakes.blogspot.co.uk/" target="_blank"><span style="color: #9c7198;"><span style="background-color: white; color: magenta; font-family: inherit;">Laura Loves Cakes</span></span></a><span style="font-family: inherit;"><span style="color: #444444;"><span style="color: black;">. </span></span> <br />
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<li><span style="font-family: inherit;">Link to your blog from here using the Linky tool below. It's dead easy... <br />
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<li><span style="color: #444444;"><span style="color: black;"><span style="font-family: inherit;">If you don’t have a blog you can still join in, just email us a picture and a bit of information about your bake. Email to </span><a href="mailto:calendarcakeschallenge@gmail.com"><span style="color: #f05b72; font-family: inherit;">calendarcakeschallenge@gmail.com</span></a></span></span><span style="font-family: inherit;"> <span style="color: black;"></span> <br />
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<li><span style="color: #444444;"><span style="color: black; font-family: inherit;">If you're on Twitter, tweet us a link to your post </span></span><a href="https://twitter.com/#!/DollyBakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">dollybakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> and </span></span><a href="https://twitter.com/#!/lauralovesbakes" target="_blank"><span style="color: #9c7198;"><span style="color: black;"><span style="font-family: inherit;">@<span style="color: magenta;">lauralovesbakes</span></span></span></span></a><span style="color: #444444;"><span style="color: black; font-family: inherit;"> - otherwise we won't see it! Use the handle #CalendarCakes. </span></span>
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<span style="font-family: inherit;"> <strong><span style="color: #3d85c6;"><u></u></span></strong></span><br />
<span style="font-family: inherit;"><strong><span style="color: #3d85c6;"><u>Calendar Cakes Challenge Rules</u>:</span></strong> </span><br />
<ol><span style="font-family: inherit;"> </span>
<li><span style="font-family: inherit;">You can enter as many times as you like. Bake to your little heart's content. <br />
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<li><span style="font-family: inherit;">It can be your own recipe or one you found elsewhere (please just state where you found it). <br />
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<li><span style="font-family: inherit;">You can use old posts as long as you update them with the 'Calendar Cakes' logo and link back (see above). <br />
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<li><span style="font-family: inherit;">If you want to enter your bake into other challenges too then please feel free. <br />
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<li><span style="font-family: inherit;">You must submit by the <strong><span style="color: magenta;">28th May.</span></strong> </span></li>
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<!-- end LinkyTools script --><br />Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com8tag:blogger.com,1999:blog-2047155817821190667.post-27990266929874846432013-04-28T16:49:00.003+01:002013-04-28T16:49:19.563+01:00Fondant Fancies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo0tazKf058O6Ot9pr5P8-zN0LMFlYFwqJBmZfe_1riguWjtMehBMhLyLOD4-QiEI57Vnj2WniQ5lquQlxGOBOob5AyCAhp8HCAL3YXjIQ3KkVUTAk3JgvTympaWIuiST4cCAMN6tKrYZ/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJo0tazKf058O6Ot9pr5P8-zN0LMFlYFwqJBmZfe_1riguWjtMehBMhLyLOD4-QiEI57Vnj2WniQ5lquQlxGOBOob5AyCAhp8HCAL3YXjIQ3KkVUTAk3JgvTympaWIuiST4cCAMN6tKrYZ/s640/12.jpg" width="426" /></a></div>
Since Fondant Fancies appeared on the Great British Bake Off they've been all the rage. On the show John, Brendan and James found them somewhat trickier than you would imagine and ended up with some rather sad looking fancies.<br />
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Home bakers have since taken up the challenge, and recipes and how-to guides have appeared in magazines and on TV. I've also seen a number of courses teaching the secrets of a perfect fondant fancy. One such course is run by <a href="http://www.cakes4funshop.co.uk/" target="_blank">Cakes 4 Fun</a> which I attended this weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbfRzqOecUDRUgOoh4yWobDb4omKXULYyDRKyxaVZGng94G4GIybe_s0-8CX0jjN-7At5s1dwtG3EugSHxk8tAvpDBYqwJqdUXEOft52AIwIfQ8J47EUOtasmhHIy8L4Knr7GwuAl6JcD/s1600/24.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbfRzqOecUDRUgOoh4yWobDb4omKXULYyDRKyxaVZGng94G4GIybe_s0-8CX0jjN-7At5s1dwtG3EugSHxk8tAvpDBYqwJqdUXEOft52AIwIfQ8J47EUOtasmhHIy8L4Knr7GwuAl6JcD/s320/24.JPG" width="320" /></a></div>
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On the course we learnt how to cut our squares evenly and add the marzipan on top, adhering it with a layer of apricot jam. These fancies don't have buttercream but you could add it if you wanted to.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9jlHKUTnPF73ivMR1EHY53D9krpTMnMxHHrd2JzDI5qauLvHCD_qxbWtCKuVGxXcc5h-8zVUJqHwtRizu0zkguIrN9xRACdBEKVWkCpd73UqMOMZRE0iBPOLz0MtEQDm_RAwlxRkGWIK/s1600/22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9jlHKUTnPF73ivMR1EHY53D9krpTMnMxHHrd2JzDI5qauLvHCD_qxbWtCKuVGxXcc5h-8zVUJqHwtRizu0zkguIrN9xRACdBEKVWkCpd73UqMOMZRE0iBPOLz0MtEQDm_RAwlxRkGWIK/s320/22.JPG" width="240" /></a></div>
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The secret to preventing the fancies breaking up upon covering is to freeze them for at least an hour and a half beforehand. To cover the fancies, each one was speared with a chocolate dipping fork, usually used for covering truffles, before being dipped in runny fondant icing. You can use Squires Kitchen <a href="http://www.squires-shop.com/uk/catalog/search/fondant+mix" target="_blank">Fondant Icing Mix</a> which works perfectly. As we discovered there is quite a knack to dipping and covering which takes quite a bit of practise.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfEs4n_hd7cMPJhJ6IuhWRvTTG-P2qTSrPYYZS6FhbSCKFj_zYIgOdQF6_ATtSRxIbMzG8b6HLKsuwA2o92e_kN6OsJikjOv32DHWKqDuPudg2EdFF1oPfjdP7eOGwYtZVHBViyPNeRoR/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfEs4n_hd7cMPJhJ6IuhWRvTTG-P2qTSrPYYZS6FhbSCKFj_zYIgOdQF6_ATtSRxIbMzG8b6HLKsuwA2o92e_kN6OsJikjOv32DHWKqDuPudg2EdFF1oPfjdP7eOGwYtZVHBViyPNeRoR/s200/5.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwkVVmLBXrpCkjUvvYZp6ezLIRyJyGS38TrKccQ8o40SYLGdeiicOI-4njZb8P5u_deg5ja_Lt0ZRbYQWxazxEFF8MO6ECWVxuDfh-Ok70vkxA2l2NXqw-s4bGSTjvTgY1ZOVlTQnZqNl/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwkVVmLBXrpCkjUvvYZp6ezLIRyJyGS38TrKccQ8o40SYLGdeiicOI-4njZb8P5u_deg5ja_Lt0ZRbYQWxazxEFF8MO6ECWVxuDfh-Ok70vkxA2l2NXqw-s4bGSTjvTgY1ZOVlTQnZqNl/s200/6.jpg" width="133" /></a></div>
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To add a little something extra to our fancies we used decorative moulds such as these from <a href="http://www.squires-shop.com/uk/catalog/decorative-moulds" target="_blank">Squires Kitchen</a> to make the pretty little cakes, teacups and teapots on top. We also used a mould to make the style of rose on the right below, however you can also hand roll roses, such as the one on the left below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRurOQ6dwoDjMj8LzFbBA_Me35bnqb24XZ0-BrKvgGAGDmFJIpO7pR002HiMl6k_-kMDczF6m1-t2Pj4boaVglMkpK128LL7PNlHbHSXG4m4y0C82dqWSXX33lT9vmS2LTMiWIUtTf8yhn/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRurOQ6dwoDjMj8LzFbBA_Me35bnqb24XZ0-BrKvgGAGDmFJIpO7pR002HiMl6k_-kMDczF6m1-t2Pj4boaVglMkpK128LL7PNlHbHSXG4m4y0C82dqWSXX33lT9vmS2LTMiWIUtTf8yhn/s640/21.jpg" width="640" /></a></div>
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As always with Cakes 4 Fun, this was a fabulous class which has given me the confidence to try fondant fancies at home. The staff are extremely knowledgeable and are happy to help. Above is only a taster of what we learnt on the course as I don't want to share too much. If you'd like to learn more I'd thoroughly recommend attending!</div>
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In the video below you can see Mary Berry explaining how to make Fondant Fancies, however she used a different method to the one we used. She covers her sides in buttercream and adds the little blob of buttercream on the top. In addition, Mary's fancies are refrigerated and not frozen. She also melts down sugarpaste to make her fondant for covering.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0qGXcnpWzTI?feature=player_embedded' frameborder='0'></iframe></div>
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Finally, I'm going to try and sneak these into this month's <strong><span style="color: magenta;">Calendar Cakes Challenge</span></strong>. Rachel over at <a href="http://www.dollybakes.co.uk/p/calendar-cakes.html" target="_blank">Dolly Bakes</a> is hosting in April and you'll find the latest challenge posted here at Laura Loves Cakes on May 1st. The theme this month is <strong><span style="color: magenta;">The Great Village Show</span></strong> and British baking institutions. I know, I know...I can already hear the outcry...fondant fancies didn't originate in Britain. But I rather think of them as a bit of a British institution, admittedly I'm probably thinking of the Mr. Kipling kind, however since they were first introduced in 1967 they have quietly infilrated society and can be found in many a fine establishment purveying that most British of traditions...afternoon tea. </div>
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In addition, fondant fancies were voted as one of the top foods Britain's miss when they move abroad and furthermore during the Queen's jubilee someone even made a portrait of her using these sweet treats. I for one would be delighted if I found fancies gracing my local village show. I hope I've convinced you but if you think otherwise, feel free to leave a comment! ;-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVIMDe4rT9C0C_zOff4eiWHWtK_9iNX5r0QltTJuv8y3BdUggYkaexMd8wfP-TAJnSIiFmukWEp_PBgKzHchvMZR9MIRLa5y0FQDSAfTwuvo3UwHR2WaMuMSeJBNStEvPQtk511s6i7H-/s1600/calendar-cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVIMDe4rT9C0C_zOff4eiWHWtK_9iNX5r0QltTJuv8y3BdUggYkaexMd8wfP-TAJnSIiFmukWEp_PBgKzHchvMZR9MIRLa5y0FQDSAfTwuvo3UwHR2WaMuMSeJBNStEvPQtk511s6i7H-/s200/calendar-cakes.jpg" width="179" /></a></div>
Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com16tag:blogger.com,1999:blog-2047155817821190667.post-74548848037262030612013-04-25T20:56:00.002+01:002013-04-25T20:56:42.584+01:00Apple & Almond Bear Claw Pastries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRF-uT61YBaB465ltGuJ0PVvmvirof6PwsIwvGbqf07XofxuiKul_UmHewS5Td-bzpeNhoR3OhInw89wzGuIalG9IUH_uQmo0o2pVRjrR66vClqz-FN5MSeLCTTAmGnqJUvw8PbGWg9X_y/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRF-uT61YBaB465ltGuJ0PVvmvirof6PwsIwvGbqf07XofxuiKul_UmHewS5Td-bzpeNhoR3OhInw89wzGuIalG9IUH_uQmo0o2pVRjrR66vClqz-FN5MSeLCTTAmGnqJUvw8PbGWg9X_y/s640/3.jpg" width="640" /></a></div>
When I decided to make these bear claw pastries from the <strong><span style="color: magenta;">Hummingbird Bakery</span></strong> <a href="http://lauralovescakes.blogspot.co.uk/p/baking-books.html" target="_blank">'Home Sweet Home'</a> cookbook I didn't really check the recipe that closely and just assumed they would be fairly easy to make. However, when it actually came down to it, they were a little more tricky than first anticipated.<br />
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<strong><span style="color: magenta;">When thinking of pastry, I was thinking of the Danish kind but that turned out to be incorrect</span></strong>. The pastry here is made with milk, sugar, butter, salt, yeast, egg and flour. The mixture also had to be left to prove which was not what I was expecting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8g_trdruIecnZoHs3EYr7RLGINqMwIm-SnUCOoCSVUXH1HFTQPrjADIfWcAnrcmavg_9prQuetZXCLoDN7t5tC6070cApkFD15WlGkapgCyDLyu_67peR_pYhgSh1y41obqWtnC7H9_b/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8g_trdruIecnZoHs3EYr7RLGINqMwIm-SnUCOoCSVUXH1HFTQPrjADIfWcAnrcmavg_9prQuetZXCLoDN7t5tC6070cApkFD15WlGkapgCyDLyu_67peR_pYhgSh1y41obqWtnC7H9_b/s640/9.jpg" width="640" /></a></div>
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When the dough had proved, the recipe requires it to be rolled out into quite precise rectangles. <span style="color: magenta;"><strong>I did have to wrangle with it a bit as the dough kept springing back when I rolled it </strong></span>which I don't think is quite right. I also found it quite difficult to shape and seal the pastries and as a result they were all slightly different sizes. Given all this I was quite expecting a disaster when they came out of the oven but they actually looked rather better than expected, puffing up nicely and browing on top with the egg wash. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhvKIroE_D1VM774jB08m4ajYw3Jd8LJnBjQsP1KfC560fZs3Wy4c2ZFfE7tcOX-2ApHnmP94SY5bzYw9Ypc_yXlkhtQGQkO_eoRIwywXFX4c3G-GuNexOZEMHVVCYLO6Y5DKOY3rjuR8/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhvKIroE_D1VM774jB08m4ajYw3Jd8LJnBjQsP1KfC560fZs3Wy4c2ZFfE7tcOX-2ApHnmP94SY5bzYw9Ypc_yXlkhtQGQkO_eoRIwywXFX4c3G-GuNexOZEMHVVCYLO6Y5DKOY3rjuR8/s640/15.jpg" width="640" /></a></div>
<span style="color: magenta;"><strong>Inside the pastry is a filling of apples, butter, sultanas, light brown sugar, cinnamon and cornflour. On top is a sprinkling of sugar and some flaked almonds which were added before baking</strong></span>. The finishing touch is a drizzle of icing over the top when cool. And how did they taste?...much better than expected! Kind of a bready/pastry outer with a sweet filling. Apparently these are found in traditional bakeries in America and are often eaten for breakfast with coffee. I think I could quite happily consume these for breakfast on a regular basis...but probably only if they didn't take quite so long to make! However, the bear claw finish is very cute and was achieved by cutting into the pastry along a short edge. I used scissors and cut in about a centimetre.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xDk4dp3guGwwafs77UguMQsI20G5lDWzOREYyE8m9TU9d9ujjAMppYzv7XH15WEbrX5YEG83OH1YfqyVfEZ5PBbi0hC2zycdaCJXjbv95JAw-RQm26QUnxeY96GSB4MmqsZPTzRG4DTU/s1600/AlphaBakes+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xDk4dp3guGwwafs77UguMQsI20G5lDWzOREYyE8m9TU9d9ujjAMppYzv7XH15WEbrX5YEG83OH1YfqyVfEZ5PBbi0hC2zycdaCJXjbv95JAw-RQm26QUnxeY96GSB4MmqsZPTzRG4DTU/s1600/AlphaBakes+Logo.jpg" /></a></div>
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These pastries are my entry into this month's <strong><span style="color: magenta;">Alpha Bakes</span></strong>, hosted by Ros over at the <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2013/04/alphabakes-april-2013.html" target="_blank">More than Occassional Baker</a> and Caroline at <a href="http://carolinemakes.blogspot.co.uk/" target="_blank">Caroline Makes</a>. Ros is hosting this month and the letter is 'A', so this is a double whammy with apples and almonds!Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com8tag:blogger.com,1999:blog-2047155817821190667.post-16161826706583686172013-04-14T19:04:00.000+01:002013-04-14T19:04:30.669+01:003D Chocolate Owl Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7e0gCqGGWvKRsdhWAAk5xxKr5d97mPuZdxE0mEXPve1xPvAtyi1T-ij62_jG3UO-RI9qM8TNVcEgbG7ufx4kAsNStnKcFACwZlDV9J5j5m4rLnCj8KVMyPO-cL2I2iirsP12ykhQd8sI/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7e0gCqGGWvKRsdhWAAk5xxKr5d97mPuZdxE0mEXPve1xPvAtyi1T-ij62_jG3UO-RI9qM8TNVcEgbG7ufx4kAsNStnKcFACwZlDV9J5j5m4rLnCj8KVMyPO-cL2I2iirsP12ykhQd8sI/s640/7.jpg" width="470" /></a></div>
This 3D owl is such a cute little cake and <strong><span style="color: magenta;">it's perfect for a birthday or christening</span></strong>. It's pretty in pink for a girl but the decorations work just as well in blue or any other colour that you might choose. <br />
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I made this cake on a course at <a href="http://www.prettywittycakes.co.uk/" target="_blank">Pretty Witty Cakes</a> which is located in Crowborough, East Sussex. <strong><span style="color: magenta;">Pretty Witty Cakes</span></strong> offer a great range of courses with something for everyone from beginner to advanced. They also attract a number of international tutors. I was particularly keen to attend this owl course as it was a great opportunity to learn about 3D cakes as the 3D aspect really adds something extra special to a cake!<br />
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<strong><span style="color: magenta;">At the beginning of the day this owl started life as a stack of sqaure chocolate cakes</span></strong> which were ganached together and then carved into the shape of the owl. At one point the whole thing did look a bit like a transformer with bits of the carving stuck on at other points to give the shape...however, the tutor did warn us in advance and as predicted the finished carving eventually morphed into the owl...although my owl ears are a little too pointy!! :-)</div>
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Once carved the cake was covered in <span style="color: magenta;"><strong>two thick layers of ganache</strong></span> before being covered in sugar paste, the covering was a little tricky as it was tough to lay it over the cake without tearing it on the ears. With the hard work done it was down to the decorating using a template for the wings and some cutters for the eyes, flowers and hearts. You may also just be able to make out the stitching outline on the wings above which was made with a stitching wheel.<br />
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The course tutor was <strong><span style="color: magenta;">Michelle Rea</span></strong> of <a href="http://www.inspired-by-chocolate-and-cakes.com/" target="_blank">Inspired by Michelle</a> Cakes. Michelle is from Australia which is where she runs her business, but her classes are in demand internationally so she's currently in the UK for a few weeks, teaching a number of classes including this 3D owl cake. As the techniques for creating the owl were learnt on a course I can't go into too much detail about how to make the cake...but if you'd like to learn I'd definitely recommend attending a course with Michelle or at Pretty Witty Cakes.Laurahttp://www.blogger.com/profile/09115929350104323673noreply@blogger.com14