Friday, 27 July 2012

Marzipan Apple Cookies

I apoligise now as I wont be posting the quantities for this recipe as it is not my recipe (if you know who it belongs to please let me know so that I can do a link to them and a Thank you for sharing this recipe), I would post a link to where I got this from but I can not remember and I can not make out where it is from on my notes other than you tube, I am willing however to email the recipe to you if you so wish. either leave me a comment on here on message me on face book or twitter.
You get approx 23 cookies out of this.

I made these for my daughters foundation teachers. I knew that some of the mums would be making some cakes for them so I thought I would do something different and going through one of my many note books I found this and thought they would be ideal.

What I used:
Marzipan
butter
icing sugar
egg
vanilla extract
plain flour
red gel food colouring
whole cloves
Decoration
green coloured food gel
 royal Icings Sugar

What I did:
in a microwave proof bowl soften your marizpan.


This tock about 20 seconds.
In a large bowl put your soften marizpan and butter and beat with a wooden spoon until well combined.

Add your icing sugar and beat until fluffy.
I then beat in the egg and vanilla extract and red food colouring (you want it to be very bright at this stage)

Mix in the flour until you have a nice soft dough.

Line your baking trays with grease proof.

Using a tsp scoop out your dough and form onto balls. (I made the dough balls out of 1 1/2 tsp)

place these onto the baking trays and carefully using your finger make a slight dent in the top and place a clove in this. (this will be the apples stem)

Place in the fridge for about 2 hours.

Preheat your oven 180o'C and bake on the middle shelf for 10 to 15 minutes.
Leave to cool on the baking tray for 10 to 15 minutes
 then transfer to cool completely on a wire rack.

Decorations
As I would only need a small amount of royal icing sugar I cheated I used Silver spoon Royal icing sugar then added some water until I got the desired consistency. This needed to be thick and not merge.


I coloured some royal icing green and then used a leaf tip to pipe on some leaves.


and piped leaves onto the cooled apple biscuits



Happy Baking
Shelly
xxxx

Thursday, 12 July 2012

How to make two toned butter cream


You would be amazed at how easy this is to do. I always shied away from this think it would be very hard but in truth it is not.
Once you get used to doing two colours you can do more.

What you need:
13 oz butter
1 lb sifted icing sugar
2 tsp vanilla extract.
approx 1 - 2 tbsp milk.
Food colouring of your choice. I find gel is better.


What you do:

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 milk and vanilla extract and then mix until smooth.
 Be careful not to mix to much or it will split. If you want it more softer add more milk and if you want it stiffer add more icing sugar. 
Divide your butter cream between two bowls 
and colour one bowl your colour of choice, I did pink/red, and leave the other plain.

Prepare your piping bag and nozzle of choice then place this in a large glass.

Carefully put one tablespoon of plain on onside of the piping bag and then red. Repeat this process but do not over fill your bag.


Twist the top of your bag and then on a plate pipe some icing until you get the two toned colour.

Pipe onto your sponge 
and decorate with sprinkles or a flake. I did sprinkles.

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)

Happy Baking
Shelly
XXX


Chocolate and Vanilla Cornet cone Cup Cakes

These I have done as a special treat for my oldest daughter who got above average on you end of year report. These are one of her favourite cupcakes. I have used a basic cupcake mix and coloured it different colours to get a rainbow effect.
To make these I used my basic cupcake mix. Divided it in half and turned 1 half into chocolate and left the rest plain. I then put chocolate on the bottom half and the plain on the top.
I only filled the cornets to just under 3/4 full then baked on a lower shelf for longer.
You can make this with any cupcake mix as long as it is not to watery.
This makes 12.

What you need:

Cornet cupcakes:

150g butter
150g sugar
3 eggs cracked into a cup and beat lightly
175g self raising flour
1 tsp of extract (use any flavour you want, I used vanilla)
1 1/2 tsp cocoa powder.
12 cornets

Butter cream:

13 oz butter
1 lb sifted icing sugar
2 tsp vanilla extract.
approx 1 - 2 tbsp milk.
Food colouring of your choice. I find gel is better.



1. what you do:
Cornet cupcakes
Preheat the oven to 150oC  and line your tin with cornets

Put all your ingredients into a bowl expect the cocoa powder
and mix with a wooden spoon mix until all ingredients are combined and its nice and thick and creamy.

Divide your mix between two bowls.

In one bowl mix in your cocoa powder and mix until combined.

Divide the chocolate mix between the cornets
then divide the plain vanilla mix between the cornets. Place this gently onto the chocolate.
They should be about 3/4 full.

Carefully put your tin onto the second from bottom shelf and bake for 20 - 30 minutes until the sponge is golden and firm to touch. You can do a skewer test to make sure.
Once baked. Remove from the oven and transfer straight away to a wire rack to cool completely.

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 milk and vanilla extract and then mix until smooth.
 Be careful not to mix to much or it will split. If you want it more softer add more milk and if you want it stiffer add more icing sugar. 
Divide your butter cream between two bowls 
and colour one bowl your colour of choice, I did pink/red, and leave the other plain.

Prepare your piping bag and nozzle of choice then place this in a large glass.

Carefully put one tablespoon of plain on onside of the piping bag and then red. Repeat this process but do not over fill your bag.


Twist the top of your bag and then on a plate pipe some icing until you get the two toned colour.

Pipe onto your sponge 
and decorate with sprinkles or a flake. I did sprinkles.

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)




Happy Baking
Shelly
XXXXX


Tuesday, 10 July 2012

Bakeme.com bite size swap

For those of you that read my blog will know that the dairy free cookies that I made where sent to Ruth.

 A lovely lady who emailed me to say that she enjoyed my cookies. What I did not know was that she has her own blog called Makey-cakey. It is a lovely blog and I can tell you, her bake that she sent me was YUMMY!
What I received was a marshmallow toffee crisp covered in white chocolate and decorated with peach sprinkles.

here is a link to her recipe

Happy Baking
Shelly
XXXX

Chocolate Chip Cookie Dough cake pops

This recipe I found on Hugs & Cookies XOXO blog (its a fantastic blog definitely recommend popping over and having a look). I did the original recipe to start off with but it didn't come out right for me and my taste so I amended a few things and messed about with it. This is one Cake pop recipe that I do not recommend making shapes out of as they do not stay on the stick as they are too heavy. It tock me a couple of attempts to get the recipe to how I like it.  I also had to mess about with the size of the cake pop ball to see what weight I needed as the dough can be quite heavy. then I messed about doing frozen verses fridge and I am definitely going to be freezing these when I make them.
You get about 25 balls so I bagged them into bags of 5 (after I was finally happy with what to do) I used 2 bags to make the cake pops then left the other bags in the freezer as I can use these when making cookie dough cupcakes (blog to follow at a later date)
I used Almond extract in this but it is up to you what you flavour extract you use.

What you need:
3 oz butter
4 oz brown sugar
2 oz caster sugar
2 tbsp extra thick double cream
1 tsp extract (your choice)
5 oz plain flour
100g chocolate chips
200g Candy melts (again your choice in flavour, this covered 10 cake pops)
Decorations of your choice.

What you do:
In a large bowl mix your butter,sugars,cream,extract,flour and chocolate chips until combined.


Roll out in to balls that weigh 1/2 oz any heavier and they will fall off the stick.


Place these in a zip seal bag ( I put 5 balls in each bag) and place in the freezer for 15 minutes

Melt some candy melts (I used only a couple at a time), do as directed on the bag.
Remove one bag at a time and dip your cake pop stick into your melted candy melt and then in the cake ball. Place this back into the bag and one you have completed this bag place back in the freezer for 15 minutes.

Repeat the process with the other bags.
Melt your candy melts. Make sure they are in a small bowl as it makes it easier to cover the ball.

Remove your cakepop balls from the freezer. I did one bag at a time. Coat the balls in the melted candy melt and decorate.

place in your cake pop stand. If you do not have one I have a blog post showing you haw to make one, if you have no small empty boxes use an empty egg carton.



Happy Baking
Shelly

How to make a basic cake pop stand

I do not own a proper cake pop stand, I will do when I get round to ordering one, and our egg box was full so I decided to make one.

What you need:
An empty box. Not to deep use a cake pop stick to measure it. I used a Belvita box.
some scrap paper
masking tape
scissors
ruler
pen
cake pop stick
wrapping paper to decorate (if wanted I didn't)

What you do:
put your scrap paper inside your empty box.

tape up the box and then tape up the whole of  the box.

using the ruler mark out your holes.
I did them at a space of 5 cm apart at the top then the next line in did a diganal 6cm from the top hole
Use your scissors and make a hole in each marking. Do not put the scissors all the way through just the tip or your hole will end up to big.

Use your cake pop stick to make sure the hole is big enough

you now have a cake pop stand.

Happy Baking
Shelly
xxxx

Sunday, 1 July 2012

Dairy Free Cookie Experiment

The reason I am doing a dairy free cookie experiment is because I am doing a bite size bake swap with Bakeme.com. The lady I have been picked to send my bake to is allergic to anything with dairy in, so this was a challenge for me as I have never done anything dairy free. So I was a bit undecided as what to make I was going to make some orange muffins from one of the many cook books I have but thought that it would be better if I did something from scratch so after making the chocolate surprise cookies I thought I would so something along those lines just with fruit instead. So I made a batch a few days ago and sent some to my in-laws, the response was that they are a chewy and yummy. So I made a new batch and sent them off, well not all of them as little fingers tock some and maybe some big fingers to as they are really yummy warm especially with a cup of tea.
Here is what I came up with
what you need:
2 eggs
3 tbsp Golden Syrup
1 tsp vanilla extract
6 oz caster sugar
6 oz plain flour
3 oz self raising
1 tsp Bicarbonate of Soda
6 oz raisins
Icing sugar to dust.

What you do:
In a bowl whisk your eggs, golden syrup, extract and sugar together until pale.

Shift in your flours and bicarbonate of soda and mix until just combine.
Stir in your raisins.

Lightly flour your work top and put your dough on this
and knead for a few minutes until smooth.

Roll out a large piece of grease proof and dust with icing sugar.
Put your dough on to this and shape into a log.
Dust some more icing sugar over the log then wrap up in the grease proof. Fold over the ends and place in the fridge over night.

In the morning Preheat your oven to 150 o'C and line 3 baking trays with grease proof ( I line just one the cut the grease proof in half that I had used when I rolled up the dough the day before)
Unwrap your dough and slice.
 I did a mixed thickness.
Place on baking trays and dust with more icing sugar.

Put your first tray in the oven on the middle shelf and bake for 15 to 20 minutes until a nice golden colour.
 The other two trays need to be in the fridge while this one bakes.
Leave on the tray for 10 minutes than transfer to a wire rack to cool completely.

Happy baking
Shelly.