Posts Tagged ‘cake’

a p p l e s a n d t h i n g s

March 30, 2010

 

Well it’s been a crazy busy month, so I have had to neglect my blog somewhat over March. Lots of new and exciting things happening, check out the ETSY link to the right hand side of the main page for a link to mine and Andrew’s new Lost & Found shop, selling all sorts of vintage goodies. We’re adding more and more things, so keep checking back!

Fortunately for you lovely folk, I will have a huge backlog of recipes to put up on here over the next week or two, and quite a few of them will be vegan! I’m hosting a dinner party this Good Friday and the menu is expansive and caters for vegans, vegetarians, and carnivores! So expect a flood of recipes to hit you after Easter, to make up for the previous weeks!

And to wet your taste buds, here’s a picture of one of the recipes to come; a vegan apple pie cake.

 

 

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r e d v e l v e t c a k e s

February 22, 2010

This is the recipe I used for the cupcakes I sold at the ShOP Valentine’s Day Baking Extravaganza I posted about earlier. This is a teeny bit more complicated than your standard cupcake recipe as there are a fair few ingredients and it calls for silly amounts of red food colouring (which ends in silly amounts of mess!). Typically red velvet recipes require buttermilk which is not an easy ingredient to obtain! So instead I am using a mixture of vinegar and milk which works as a perfect substitute in this case. I kept it simple, icing them in white vanilla butter frosting. The contrast of the white against the deep red sponge is gorgeous and works so well! 

 

 

R E D V E L V E T C A K E S

250g plain flour

1tsp baking powder

1tsp baking soda

1 tsp maldon sea salt

2 Tbsp cocoa powder

2 bottles red food colouring (78ml)

115g butter

375g caster sugar

2 large eggs (or 3 small)

1 tsp vanilla extract

1 cup whole milk

1 Tbsp white cider vinegar

1 tsp white cider vinegar

 

V A N I L L A F R O S T I N G

200g softened butter

200-300g sifted icing sugar

vanilla extract

milk

 

Preheat the oven to 180°C and line muffin trays with paper cases. Firstly you need to prepare the buttermilk S U B S T I T U T E. In a jug, add 1 Tbsp of the cider vinegar, and top up with the cup of milk. Leave it on the side for at least 10 minutes. It will thicken and look a bit lumpy, a bit like cultured yoghurt. This is OK.

Meanwhile, start to make the cake B A T T E R by sifting the flour, baking powder and salt into a large mixing bowl. Gently combine the red food colouring and sifted cocoa powder together in a separate smaller bowl til smooth.

B E A T the butter and sugar til light and fluffy in another large mixing bowl. Gradually beat the eggs into this mixture, followed by the vanilla extract and red cocoa paste. Once combined, add a third of the flour mixture and mix well. Then add half of the milk and vinegar concoction. Stir well, then add another third of flour. Mix, then add the remaining milk. Finally, add the last of the flour and mix well to incorporate. 

 

 

Lastly, combine the tsp of baking soda with a tsp of cider vinegar in a cup, and once dissolved stir this into the cake batter. F I L L the paper cases about two thirds of the way up, and place in the oven for about 20-25 minutes. You can test whether they’re done by pushing a toothpick or kebab stick into the centre of the sponge. If it comes out clean, they’re ready. These cakes do take a little longer to cook than conventional vanilla cup cakes!

C O O L the cakes in their tins for 5 minutes, then transfer to a wire rack to cool completely. Makes 20. 

To make the F R O S T I N G , beat the butter in a bowl until it’s as white and smooth as you can possibly get it. This is a good time to be the proud owner of an electric mixer (Woe is me! ). Then sift in the icing sugar, a bit at a time, beating to incorporate it. Add a tsp of vanilla and beat it in until you reach a smooth spreadable consistency. If it’s too runny, add more icing sugar; if it’s too stiff, add a splash of milk.

To D E C O R A T E , pipe icing onto the cooled cakes. Then decorate with any candy you can find! Hundreds and thousands, shavings of chocolate, sprinkles, jelly beans, smarties etc… I cut little hearts out of layers of licorice all-sorts and used them to decorate the centre of each cake. The world is your cupcake! 

 

v a n i l l a b e a n c h e e s e c a k e

December 3, 2009

 

I’ve only made cheesecake once before… and let’s just say it wasn’t perfect! When Andrew was reminiscing about it the other day he remembered it to be raspberry cheesecake with a chocolate base. I had to sadly correct him that it was in fact a burnt base, not chocolate. I can imagine how he might have been mistaken, a similar colour no? But Andrew REALLY wanted one for his birthday so I thought it was time to have a real proper go at it. Inspired by my NYC visit earlier this year, I opted for the big classic vanilla cheesecake. Most recipes floating about have similar ingredients. I think the difference in result, is really in the preparation, cooking technique and patience. You have to be committed to the cheesecake cause! So this recipe is with particular thanks to my Grandma, the internet, and a couple of books!

 

 

B I S C U I T B A S E

13 digestive biscuits, crushed finely

3 Tbsp salted butter, melted

 

C H E E S E C A K E F I L L I N G

1 kg full fat cream cheese, at room temperature

1  1/2 cups sugar

1 vanilla bean

1 Tbsp vanilla extract

4 large eggs, lightly beaten

250ml sour cream

185 ml milk

1 level Tbsp plain flour

 

T O S E R V E :

1 punnet raspberries

 

So the most important thing to know before you start, is that whilst this only takes an hour to cook in the oven, the overall process can take the better part of  a day. I would suggest you bake it the day before you need it, and then you won’t be rushing around frantically cussing at cheese and other inanimate objects!

Preheat the oven to 170°C (fan assisted). Now, you’ll need a 9″ diameter, non-stick springform C A K E T I N . It would be a nightmare to get it out of anything else! With a bit of butter, grease the inside of the tin thoroughly. Grease the base, and all the way up the sides. This will help to remove the cake from the tin, but it will also help prevent the cake from splitting across the top (As it cools down, the sides of the cake will pull away from the tin; so greasing it will ensure it doesn’t split during this process).

To make the B I S C U I T B A S E all you need to do is combine the biscuit crumbs in a bowl with the melted butter until it is mixed well. Now I really must stress using salted butter for this base, because it tastes especially sublime against the smooth sweet creaminess of the filling. Press the crumbs firmly and evenly into the tin.

To make the C R E A M C H E E S E F I L L I N G firstly ensure that all ingredients are room temperature. I remove my cheese, eggs, and sour cream from the fridge several hours before I start. It prevents lumps, which in turn prevents the cake from splitting! In a large bowl, beat the cream cheese with a wooden spoon until smooth. Add the sugar and mix this in. Take the vanilla bean and split it lengthways, then run a knife down it to scrape the seeds out. Add the seeds to the mixture and stir them through, along with the milk and vanilla extract. Gradually stir the beaten eggs in, mixing to combine. Beat the sour cream til smooth in a small bowl first, then add to the mixture. Sift in the flour. Try not to over stir the mixture, just stir enough to ensure everything is combined and it’s smooth.

To A S S E M B L E, pour the filling over the biscuit base in the tin. Give the tin a little tap on the work surface, to help any bubbles rise to the surface. You want the filling to be as smooth as possible!

To B A K E the cheesecake, place it in the lower middle shelf of the preheated oven. Bake it for 60 minutes and then turn the oven off. It might look like it hasn’t finished after the 60 minutes baking time, or it hasn’t risen evenly, but trust me that’s all it needs! Take it out very briefly to run a knife carefully around the edge of the cake, gently loosening the sides from the tin. Put it back in the oven with the door closed for at least 2-3 hours. Longer if you can! It will set, settle, and cool in the oven during this post-baking period. This V I T A L step will help to prevent cracking of the surface, so please be patient! Once it is sufficiently cooled, chill it in the fridge for a couple of hours before serving, or overnight if serving the next day.

Now get those raspberries out and  scatter them all over a big massive slice and tuck in! Birthday candles optional…

 

g r r r r . . . a r g h ! c u p c a k e s

November 4, 2009

I spent a large part of last weekend fashioning faces for cupcakes. I LOVE decorating cupcakes. And everybody seems to enjoy devouring them, so they’re a regular on my baking agenda. Oh also, I normally double this recipe because I like to make heaps!

 

C U P C A K E S

125g softened butter (i prefer salted variety)

125g self raising flour

125g caster sugar

1 tsp vanilla extract

2 eggs, lightly beaten

2 tbsp milk

 

F R O S T I N G

100g soft butter

100g icing sugar, sifted

vanilla extract

food colouring of your choice!

lots of candy!!

 

 

To make the C U P C A K E S, you need to firstly beat the softened butter with the sugar in a bowl until pale and fluffy. I use a wooden spoon, but if you’re lucky enough to have an electric mixer, go with that! Gradually beat in the eggs, whisking as you go. Beat in the vanilla. Sift in half the flour, mixing well to incorporate. Then add the milk, and the remaining flour. Continue to fold this in until the mixture is smooth. In a muffin tray lined with paper cases, pour the mixture in to fill each case about 2/3 of the way up. Bake in a preheated oven at 180°C for 12-15 minutes until golden. (n.b. If you’re unsure, stick a wooden kebab stick into the centre of one cake to check it’s done. If it comes out clean, they’re ready! If it’s all globby with bits of cake, keep ’em baking!) Cool on a wire rack. Makes 8-10 large-ish cupcakes.

To make the F R O S T I N G, beat the butter in a bowl until it’s as white and smooth as you can possibly get it. Again, this is a good time to be the proud owner of an electric mixer. Woe is me! Then sift in the icing sugar, a bit at a time, beating to incorporate it. Add a tsp of vanilla (or lemon juice, or other flavouring) at this point, and if you want to colour it, add a few drops of your colouring. Beat it in until you reach a smooth spreadable consistency. If it’s too runny, add more icing sugar; if it’s too stiff, add a splash of milk.

To D E C O R A T E the cupcakes, spread or pipe the icing on. I cut up bits of licorice all sorts, strawberry laces, and so on, to make parts of the faces. I also decorated with hundreds and thousands, and used specialty black icing to pipe the letters and make the cobwebs.