Holiday!

So, have just got back from my holiday ūüė¶ I went skiing, and explains my absebse of baking posts! It was amazing, however I am glad to be back to my normal oven, considering my apartment only ¬†had a microwave…. I only managed to bake (if you can call it that when cooking in a microwave!) a brioche bread and butter pudding which turned out¬†surprisingly¬†well! Wanted to be in fitting with the french culture so though I would use brioche with chocolate chips in. I made a caramel, then added cream and milk and beat in eggs before pouring over the brioche and putting in the microwave…! I don’t have a microwave at home, so the whole experience was fairly novel! I didn’t manage to get a picture (surprisingly…) but it shouldn’t be hard to picture!

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Another Birthday Cake…!

So it was my mu,s birthday this weekend and I wanted to make a real cool cake! Anyway this is the outcome!

4 tiered vanilla sponge cake with handmade chocolate decorationsIt is a vanilla sponge with strawberries and cream, decorated with my handmade chocolate decorations! It was really fun to make the chocolate decorations, and I will definantly be trying (and perfecting) them again in the future. I used my typical sponge recipe, yes it is again from Nigella but….. she’s just to good!! I do however add less eggs than the recipe states, just because i like a less eggy sponge ūüôā Here have some more pictures….

Sponge cake with chocolate decorationsIt just got so tall!!! I think it looked fairly impressive though….! ūüôā

 

 

 

Finally a picture!!!!!!

Caramel croissant pudding - 28/1/13

Caramel croissant pudding - 28/1/13

So has been a while since my last post, as I have been ill, (boo hoo!) and ¬†its¬†generally¬†better not to bake when you are ill…! I have however been looking through my backlog of baking magazines ¬†and have some exciting ideas to try out when I am totally better! Anyway I felt a little better yesterday and so I decided¬†to make the croissant pudding that I spoke about in ¬†my previous post, HOWEVER this time I actually got a picture!! Exciting I know… anyway I kind of explained how to make it in the other post so read it if you want! But otherwise just enjoy these pictures!!! It is so so so so so tasty and¬†defiantly¬†worth it. If you are out of ideas for a filling, classic desert you should totally give this a try ūüôā

No picture pudding…

So I should have a beautiful picture of a caramel croissant pudding that I made yesterday on this page, HOWEVER… I defiantly forgot to take a picture of it, so just imagine the picture is right here…..! It was lovely, and a well loved recipe for me. You tear up croissants, and then make the custardy goodness using whole eggs (rather than just the yolks), sugar, cream, full milk, and vanilla! I made a caramel with the sugar and water till brown and bubbling, then poured in the cream and milk and whisked¬†until¬†the solid toffee melted, then I whisked in the slightly beaten eggs, poured over the croissants, left the croissants to soak up the creamy goodness, put it in the oven for 20 minutes… and voila! truly delicious! Once you have tried this version of bread and butter pudding, you will never go back….

Something chocolatey..

Due to the snow and lack of school for me today, I’m feeling the need for something extremely ¬†chocolatey, and almost ‘a heart attack in a bite’ ¬†if you know what I mean…! I’m feeling perhaps some Rocky Road with the addition of some glace cherries to make it seem wore¬†wintry¬†.. Am I the only one who feels as though glace cherries sum up winter?! Or possibly some brownies… The possibilities are after all endless, if anyone has any good brownie/rocky road/anything extremely chocolatey recipes they would be greatly appreciated!

Lemon Cake

Lemon Cake

Lemon Cake

This is a cake I made for my Dad, we were late back on his birthday as we were in the car, so I had to whip something up quickly and I decided a Lemon cake would be apt. This is just a lemon drizzle loaf, which I then sprayed with a shimmer spray which I love, makes everything seem so special! When making a Lemon drizzle, I usually put a little more lemon zest in the batter than the recipe states as it makes the cake much moister, it is still nice without the zest but its is perfect with the zest!

 

Another Birthday Cake!

Vanilla Birthday Cake

Vanilla Birthday Cake

This is another Birthday cake I made, again for my friends sibling! This is a vanilla sponge with cream and jam, with a lot of sweets on top! I made this cake when i was supposed to be revising for exams hence the¬†fairly¬†simple design and cake. It still went¬†down¬†fairly well though. I made 4 tiers simply because i had just bought some new sandwich tins from Lakeland and wanted to try them out (lame i know!) and am pleased to say the tins were very good. Lakeland is DEFIANTLY the place to go for tins/baking equipment/anything!¬†¬†You should totally take a look if you need any baking items¬†¬†ūüôā

Birthday cake

Vanilla Victoria sponge, three tiered

Vanilla Victoria sponge, three tiered

This is a birthday cake I made last summer, it was for a young boy that didn’t love cake, but wanted a cake very much! And luckily he really liked sweets! I thought that if I covered the ¬†bake in sweets it may make him happier than a plain cake, as he could simply eat around the cake to get to the sweets. Its a vanilla sponge, with a vanilla cream around the edge. It’s not very clear on this picture, but I also cut out a number ‘6’ from the remaining cake, to show his age. It went down very well (especially the sweets!) and I should imagine I’ll be making a very similar birthday cake this summer!

 

Macaroons

photoI made macaroons yesterday! They were extremely fun to make, although I did have a few trauma’s on the way….! I made two varieties, a lemon macaroon with a lemon chantilly cream for the filling, and also a vanilla macaroon with a creme¬†patissiere filling. I found the vanilla macaroons were nicer, as they had a chewier shell, and tasted nicer. The vanilla ones are at the front of the picture ūüôā I made them using a very typical macaroon recipe, I whisked egg whites until peaks formed, and then whisked golden caster sugar in until very stiff, I did this in my free standing food mixture, so was fairly easy! Would find it traumatic trying to make these without it! I then folded a mixture of sifted icing sugar and ground almond, carefully but thoroughly, before ¬†halving the mixture and adding vanialla to one and lemon juice to the other! I then piped them out, ¬†left them to form a skin for around ten minutes and then baked in a low preheated oven for ten minutes. Then just left to cool and sandwiched them with the fillings! I like these are they are easy to eat in one mouthful, and look pretty on the plate!¬†photo (2)