Saturday, 31 March 2012

How to make a Teddy Bear out of Foundant/Icing/sugar paste

I use a small cake board for sitting my figures on as if a I just work with out checking the size I tend to make them to large.
To make this how to I have used some old icing that needed to go in the bin so sorry about the cracks.
As I can not give you the exact sizes you need mess about with it, you do not need to use water to stick it all together until you are happy with it.

What you need:
ready made icing/foundant/sugar paste
Food colouring of your choice
Ball tool
tooth pick

What you do:
Dye your icing/foundant/sugar paste your desired colour. Knead until it is soft and pliable
you need to roll out a large ball and make it into a cone shape. This will be it's body. Flatten the top of the body so that the head can sit on it without falling off.

Then roll out a small ball. This will be it's head.

then you need two really small balls, flatten these with your fingers, these need to be the same size. These will be its ears.


Use the ball tool to make slight indents into them 
A small ball, flatten this with your fingers. This will be it's snout.

Then get another small ball and stick this onto the snout, using a small amount of water, this will be it's nose
using a small amount of water stick on the ears.
Using the ball tool slightly push in on the head above the snout to make the eyes.

Then using a tooth pick draw on the mouth.
using a small amount of water stick the head onto the body.

You then need a thick sausage shape, cut into two pieces. These will be it's legs
Flatten the at on side, the flatten bit you then need to wet very lightly with water and attach this to the body. 

 Using the ball tool make an indent for the feet.
You then need a thinner sausage shape, cut into two pieces. These will be it's arms. Again flatten down one side so that you can stick this to the body.
Again using the ball toll make indents for the hands.
I find that using different colours makes the bear look better.

Happy Baking
Shelly
xxx


Monday, 26 March 2012

how to make a daffodil

I made this Daffodil foe my mothers day cake.
 I don't have any proper flower cutter so I used my star cutter I also use a small cake board so that I can get the sizes right.

What you need:
ready made icing or foundant
yellow and green  food colouring ( I use gel and it does not change the consistency of the icing
star cutter
a ball tool
a tooth pick

What you do;

I what icing that needed using so I died this yellow and knead until I was happy and the icing was pliable.
Get your dough on a matt and shape into a ball and flatten with your hand.
Roll out until you have the desired thickness
cut out your shape. I did two stars for each flower
Using your tooth pic mark lines from the centre to the tip

then place one on top each other, so that all tips a vissable. Use a small amount of water to stick them together. 
To make the centre of the flower. get some of your icing and make it into a small ball. 
using the small end of your balling tool make a well.
 the stick this to your flower.
You can leave these to dry/set on grease proof paper for a couple of hours or over night. I then placed them on my cake. to make sure they stuck I used a small amount of water.
To make the stems I coloured some icing green and just rolled it out

happy baking
Shelly




stem Ginger Brownie/biscuit

This is fantastic when pregnant. It has definitely helping me with my morning sickness well afternoon sickness as that is when it seems to be hitting me. It is basically just ginger. You can add chocolate chips, amount is up to you,  into it if you want but I prefer without.
Normally when baking this I would use my brownie tray but that seems to have vanished so I have used my baking tray and just push it down so that it fill it.

What you need:
4 pieces of stem ginger in syrup, finely diced.
8 oz plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
4 oz dark brown sugar
4 oz butter
4 oz golden syrup

What you do:
preheat your oven to 150 o'C and very lightly grease your tin.
In a large bowl shift your flour and spices.
Stir in your chopped ginger and sugar.
In a small - medium sauce pan heat your butter and golden syrup, I had to but my dish from the scale to start off with as this loosens up the golden syrup and makes it easier to put into a sauce pan.

Heat your syrup and butter mix gently until it boils.
Remove from heat and stir this into your flour mix. beat with a spoon until it is fully incorporated and cool to touch. (this is where you would add in your chocolate chips)

Spread out your mix into your tin and flatten down with your hand

Place in your oven on the middle shelf and bake for 20 to 30 minutes until a nice pale golden colour on top.
 Remove from the oven and leave to cool for 10 minutes then cut in to the sizes you want.

 Leave in the tin/tray until completely cool. Once cooled remove from the tin/tray


Happy baking
Shelly.

Wednesday, 21 March 2012

Cheats Apple Crumble

This is called a cheat apple crumble because you use a tin of sliced apples in stead of slicing them yourself. I use Morrisons own brand as I find this has less juice in them so that you do not need to drain them.
I got this recipe from my mother in law. I love apple crumble but with having a baby in the house I don't always have the time to peel, core and slice the apples, so she told me this lovely cheat.

What you need:
6 oz self raising flour
3 oz butter ( I use soft butter)
3 oz caster sugar
1 tin of sliced apples

What you do:
preheat your oven to 200 o'C .
Put the flour and butter in a bowl. Using your fingers rub the butter and flour together to create fine breadcrumbs.
 Add the sugar and mix this in using the back of a knife.

Place the apples in a dish
 and cover with the crumble.
Place your dish on a baking tray then place in the oven on the second from bottom shelf and bake for about 20 to 30 minutes until nice and golden on top.

Happy Baking
Shelly
xxx

Butter cake

This recipe I have used for ages it is just a basic sponge normally I use vanilla extract in it but today I decided to use lemon juice, the only reason I used this was because I have some in a bottle and it needed to be used.
I decorated this cake with butter cream then ready made icing, then with some daffodil flowers that I made the day before.
I apologise now for the state of this post as I am suffering from a migraine and about to go to bed.

What you need:
9 oz butter
7 oz caster sugar
1 1/2 tsp lemon juice ( or any other flavour/extract you want)
4 eggs
8 oz self raising flour shifted
5 oz plain flour shifted
6 floz milk

What you do:
Preheat your oven to 180 o'C and grease and line the base and sides of your cake tin. Make sure your grease proof is higher than your cake tin.

In a large bowl beat the butter and sugar until light and creamy.

Beat in your lemon juice the beat in your eggs one at a time, make sure you beat well after each addition.

Fold in your shifted flours then mix in the milk until fully combined.

Pour your mixture into your cake tin. Place onto the bottom shelf of your oven and bake for or until the skewer comes out clean.

Leave the cake in the tin for 10 minutes then transfer to a wire rack to tool completely

DECORATION
 butter cream
13 oz butter
1 lb sifted icing sugar
2 tsp lemon juice

ready made icing (shop brought)

To make the butter cream
With the back of your spoon mash the butter don't do this to much or it splits.
Add in the sifted icing sugar and mix until it is just starting to combine.
Add your lemon juice mix until smooth. Be careful not to mix to much or it will split. If you want it more softer add more juice and if you want it stiffer add more icing sugar. Place this in a container (with the lid on) and place in the fridge once finished as this makes to much but it gives me the excuse to make something else. (you can keep this for up to 2 weeks in the fridge)

Cut the top of your cake off to level it out and place the cake upside down on a cake board. (as you can see I used a small cake board which the cake only just fit on next time I will make sure I have the right sized cake board)
Cover your cake, sides and top, with your butter cream
Remove your icing from its packaging and lightly flour your work top using icing sugar. Knead your icing so that it is soft. Once you are ready shape your icing into a ball and flatten the top.
Roll out your icing into a circle. Try rotating the icing after every roll with the rolling pin. (Next time I do this I will take more photos and do a how to)
Pull the icing over your rolling pin once you have the desired length. You want the smooth icing on the top ( this is the side which has had the rolling pin on it) Place your icing on your cake
Trim away the excess, do this about 1cm away from the cake. Place the cake on a turn table. If you do not have one do not worry as I use a bowl place upside down.

smooth the icing over the cake I use my hands as I do not own a cake smoother Do not rub it too much as it will tear or go thin and you will see the buttercream (a mistake I have made in the past). Once you are happy very carefully trim away any excess icing. 
I then stuck my decorations using very little water.
I will do a how to for the flowers once I have found my phone ( the joys of having children that love to play games on your phone) 




Happy Baking
Shelly
xxx