One of the best things about being a blogger is the opportunities it affords you. Some catch you blind-side. Others are sought after – and when there’s food involved – drooled over. River Cottage was the latter. Last year I … Continue reading →
When Butterkist offered to send us popcorn to inspire some recipes with our little people in mind we reached straight for their second favourite cinema snack as an accompaniment – marshmallows. The autumn evenings have inspired regular movie nights so … Continue reading →
I’ve decided to call this week’s Great Bloggers Bake Off recipe a Raspberry & Prosecco Mousse Cake. I thought about replacing cake with mess. But it tasted good (that’ll be the Prosecco). I think there are ways it can be improved … Continue reading →
Last weekend we were lucky enough to receive some groceries to allow us to get involved in a Bake Off inspired ‘taste off’. Using Canderel Sugarly as the differential, we baked up some Raspberry & Vanilla Cupcakes and a Lemon … Continue reading →
I have wanted to make Chocolate Babka for some long, I wanted to attempt my own chocolate spread and I know chocolate Babka is a thing of beauty. This week’s Great British Bake Off signature was chocolate bread so it … Continue reading →
I’m learning my lesson with the Great British Bake Off – watch the episode before completing the bake. Fortunately no-one asked Mary Berry this week about using pre-made fondant icing. I decided rather than this being because this year’s contestants … Continue reading →
Whilst my children don’t seem to be able to tell the time or know what day it is, when it comes to blackberry picking they seem to have an inbuilt calendar. Fortunately I have Timehop, which means I get to … Continue reading →
You know it’s definitely your birthday when it coincides with the new series of the Great British Bake Off. Not quite so great when you’re out celebrating with family and forget to set it to record. When I found out … Continue reading →
My relationship with baking has somewhat fizzled out over recent months, between work and trying to eat better I’ve stayed away from my love of baking cakes and bread. And it is a bit of a shame, because I probably love to bake more than I love to eat what I make, and I love to bake because it takes my mind of work. So the chance to bake this week for someone other than me was a win-win. I decided to go for a simple celebration cake, I was so fearful that I might have forgotten how to bake that I decided to stick with what I know.The cake itself is a simple Victoria sandwich, I still bake using my mum’s trusty recipe- based on the weight of the eggs- and to give it the ‘more than a Victoria sandwich’ enthusiasm there’s trusty Cadbury’s Fingers and a load of Malteasers for a bit of ‘yum’. I discovered, now more committed than ever to getting the weight off, that this recipe is not great for keeping off the pounds, as based on a ‘normal’ round cake tin the perimeter of the cake takes exactly two packets of Cadbury’s fingers, plus four from the third packet. Conned.To make this so simple cake, the first thing you need to do is:
Weight 4 eggs and preheat the oven at 180 degrees celsius.
Put into a mixing bowl the weight of the four eggs in Caster Sugar and Unsalted Butter, and cream.
Add two of the eggs and mix.
Measure the same weight of the four eggs in self-raising flour, add a couple of tablespoons to the mix.
Add the remaining two eggs and mix.
Add a third of the flour, combine, another third and combine, and the remainder and combine.
Add a couple of teaspoons of vanilla essence and mix.
Divide the mix between two cake tins.
Put in the oven for 20mins or until golden brown and a skewer is clean when put into the centre of the cake.
Remove from oven and leave to cool.
Sandwich the cakes together with jam.
Cover the cake with buttercream (a pre-bought tub works fine).Add Cadbury’s Chocolate fingers around the cake. And add Malteasers, I start from the outside and work my way in. At this point I did of course realise using chocolate buttercream would have been far better. I have no idea why, it doesn’t need it, but I do prefer to add ribbon round the cake. The cake doesn’t need it, but I think it finishes the cake.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias
There is something about wintertime, the build up to Christmas. It’s the delicious scents and smells which go with the season. The wonderful recipes which are suddenly the most acceptable to feast on. And there is nothing as perfect as cwtching up on the sofa with my little family and a host of favourite breads, preferably with an accompanying hot chocolate.For me, whenever bread baking is in store, a trip to Waitrose has to be in order, I love the range of flours they have and I always end up leaving with far more than on my shopping list. And of course there’s nothing like a food shop in the run up to Christmas to add a few more festive flavours to the kitchen cupboards.
And whilst we went in to stock up on bread flours, we ended up leaving with the ingredients for our favourite Christmas breads- Panettone and Stollen.And after a weekend of fun in the kitchen, controlling the excitement waiting to see if our breads rise, and then have patience in the baking process- of course, not quite achieving the full cooling process!
And so, for some really child-friendly recipes, for baking and for eating, these will definitely make your home a little bit more cosy.
And for an extra tip with Panettone, I find a really authentic bake can be obtained with a saucepan rather than adding another tin to the cupboard:
I’d love to hear about your festive recipes… and especially any cheats you might have!
A delicious marzipan filled bread- with lots of fruit to make it healthy!