After nabbing a job cooking in a ski chalet where I bake a cake and a dessert every day for 20 weeks I am trying to override an urge to bake in the same way that I cook - add everything in the cupboard. This is as more of an alternative to losing scraps of paper than a step by step guide. LEON Baking and Pudding is my new bible. (apart from the parts where it tries to make cake healthy)

Gluten Free Elderflower and Raspberry cake with Marscapone icing.

I struggled to find much information on gluten free wedding cakes and so here is my recipe and quantities to make this cake.

The three tiers are 25cm, 20cm and 18cm all double layer.

The cakes were baked in three batches, one batch divided between two 20cm tins and the next two batches divided between a 25cm and an 18cm tin. This is the recipe for one batch: 400g caster sugar 400g unsalted soft butter 100g elderflower cordial 8 eggs 300g doves farm self raising flower 200g fine polenta 1 scraped fresh vanilla pod or 2tsp of vanilla extract 100g of fresh or frozen raspberries mashed into a pulp Preheat the oven to 160 degrees. Whip the eggs and sugar together until thick and glossy incorporating lots of air. Most baking powder contains gluten and polenta cakes can be flat so you need to be careful with the mixture. Melt the butter totally and mix it into the eggs and sugar with the elderflower. The mixture will be very wet. Fold in the flour, polenta and raspberry mixture. Pour into greased and carefully lined tins and bake for about 30 mins until a skewer comes our clean. Lining the sides of the tin is really important as the polenta can cause the edges to be crispy. When all of the cakes are cooled brush them all over with elderflower cordial to ensure the surfaces are soft. Put a layer of jam on one side and thick buttercream on the other of each sandwich layer. The buttercream needs to be be very stable and not ooze out of the sides. Cover the each tier with a layer of buttercream to contain the crumbs and give the shape. Each tier needs to be on a cake board that is the same size as the cake which will be concealed with icing. Put the cakes in the fridge to harden up before coating with the top layer of icing. I used marscapone. You could add raspberries or use cream cheese instead of the marscapone. To assemble the tiers you need 6 rods or dowls inserted into the bottom two tiers which stick out just a bit higher than the icing so that the cake will still look nice when the tiers are taken off and cut.i used raspberries to conceal the gap between the cakes and add a bit of colour. .

— 10 months ago with 4 notes
#wedding cake  #gluten free  #raspberry  #elderflower  #marscapone  #icing  #recipe  #recipe of the day  #recipeoftheday  #wedding cake recipe  #icing stencil  #3 tier  #three tier  #tiered cake  #baking  #wedding  #cake 

Carrot Cupcakes

First preheat the oven to 175 degrees C.

Makes 12 cupcakes.

Combine the following ingredients with a hand held mixture until the oil no longer separates.

  • 150g sunflower or vegetable oil
  • 50g orange juice
  • 3 eggs
  • 175g caster sugar
  • 1 small pot of vanilla yoghurt
  • 1 tsp vanilla essence
  • 1 tsp ground cinnamon

Grease some silicon cupcake molds and add the dry ingredients to the mixture.

  • 200g plain flour
  • 3 tsp baking powder
  • 200g grated carrots.

Bake the cupcakes for 20 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the molds. When cool run a knife around the edge of the cakes before turning out.

Cream cheese icing

  • 250g cream cheese
  • 140g very soft salted butter
  • 350g icing sugar

Combine the butter and cream cheese with a hand held mixer until totally smooth. Add the icing sugar and beat the mixture for 5 minutes before using a piping nozzle to ice the cupcakes. Sprinkle with orange zest.

— 1 year ago with 7 notes
#icing  #baking  #cake  #cupcake  #frosting  #cream cheese icing  #food  #carrot  #Carrot Cake 

White Chocolate Chip Brownies
6 eggs
300g brown sugar
300g chocolate
130g butter
200 g plain flour
1 tsp baking powder
100g walnuts or white chocolate chips (optional)
 You can add chocolate chips (white look great) dried fruit or any type of nuts. Melt the butter and chocolate in a bowl over a pan of hot water. Whisk eggs and sugar until they double in size with air. Slowly fold in melted butter and chocolate. Slowly fold in sifted flour and baking powder. Bake in a greased tray at 170 degrees for 15 to 20 minutes making sure that the centre is still gooey and the top is glossy.

 
Getting the timing right may take a few attempts depending on the size of the tin, type of oven and where the try is positioned in the oven, even if it is a fan. 

Shake the top with icing sugar when cool.
Freezes exceptionally well!

White Chocolate Chip Brownies

  • 6 eggs
  • 300g brown sugar
  • 300g chocolate
  • 130g butter
  • 200 g plain flour
  • 1 tsp baking powder
  • 100g walnuts or white chocolate chips (optional)

 You can add chocolate chips (white look great) dried fruit or any type of nuts. Melt the butter and chocolate in a bowl over a pan of hot water. Whisk eggs and sugar until they double in size with air. Slowly fold in melted butter and chocolate. Slowly fold in sifted flour and baking powder. Bake in a greased tray at 170 degrees for 15 to 20 minutes making sure that the centre is still gooey and the top is glossy.

 

Getting the timing right may take a few attempts depending on the size of the tin, type of oven and where the try is positioned in the oven, even if it is a fan.

Shake the top with icing sugar when cool.

Freezes exceptionally well!

— 1 year ago with 8 notes
#chocolte  #brownies  #recipe  #cake  #baking  #food  #brownie recipe  #white chocolate  #walnuts 

Blackberry Sponge with Marscapone and Blackberry icing.


It’s a bit of a grey day and we are in need of some serious spring colour!
This is a good way to use up fruit that is a little too soft…

Start by heating your soft fruit in a pan on a low heat with a few spoons of sugar and a few of water. When they are soft mix them into a pulp and then sieve. Keep the bits sieved out for the cake and the coulis for the icing.


For the sponge:

  • 250g soft unsalted butter
  • 250g caster sugar
  • 240g plain flour
  • 4 eggs
  • 2 tsp baking powder
  • 2 tsp vanilla essence
  • berry pulp sieved out of coulis

Combine the butter and sugar until light and fluffy. Add the flour, baking powder and eggs and combine. Add the vanilla extract and berry pulp. Separate into two greased and lined tins and bake at 165 degrees C for about 20 minutes.

For the icing start by making a butter icing and then add the coulis and a few tbsp of marcaspone cheese. My icing was a little runnier than I would have liked but I ran out of icing sugar!

— 1 year ago with 5 notes
#cake  #baking  #cooking  #recipe  #berries  #blackberries  #icing  #cake recipe  #sponge recipe  #food  #dessert  #pink 
Clementine, Almond, Lavender and Polenta Cake (Wheat Free!)
This is my attempt at making a vaguely healthy cake….
200g soft unsalted butter
200g caster sugar
150g ground almonds
150g fine polenta
3 eggs
zest of 3 clementies (try to pick the most firm for zesting)
juice of 1 clementine
3 tbsp dried lavender
1 tsp baking powder

Preheat the oven to 165 degrees C.
Combine butter and sugar until light and fluffy.
Add the dry ingredients and mix.
Add the eggs and juice and mix.
Pour into a lined cake tin and bake for 35 minutes.

Add 100g caster sugar to the juice of the remaining clementines and simmer over a low heat until it is a syrup.

Prick the top of the cake with a fork and pour the syrup over it. Allow the cake to cool in the tin and use a plate to turn the it onto upside down and then transfer onto another plate as the cake is very delicate.

Clementine, Almond, Lavender and Polenta Cake (Wheat Free!)


This is my attempt at making a vaguely healthy cake….

  • 200g soft unsalted butter
  • 200g caster sugar
  • 150g ground almonds
  • 150g fine polenta
  • 3 eggs
  • zest of 3 clementies (try to pick the most firm for zesting)
  • juice of 1 clementine
  • 3 tbsp dried lavender
  • 1 tsp baking powder

Preheat the oven to 165 degrees C.

Combine butter and sugar until light and fluffy.

Add the dry ingredients and mix.

Add the eggs and juice and mix.


Pour into a lined cake tin and bake for 35 minutes.

Add 100g caster sugar to the juice of the remaining clementines and simmer over a low heat until it is a syrup.

Prick the top of the cake with a fork and pour the syrup over it. Allow the cake to cool in the tin and use a plate to turn the it onto upside down and then transfer onto another plate as the cake is very delicate.

— 1 year ago with 2 notes
#cake  #baking  #polenta cake  #polenta  #lavender  #food  #clementine  #orange  #almond 
Victoria Sponge

We always used to get asked in The Mall Deli what we put in the butter icing that made it so yummy and I think the answer is 3 times as much vanilla essence as the recipe says. I apply this to the basic sponge recipe too. Fresh vanilla or really good syrupy vanilla essence helps too.

300g soft butter
300g caster sugar
6 eggs
290g plain flour
4tsp baking powder
4 tsp vanilla essence
4tbsp milk

Cream together the butter and sugar and then add the rest of the ingredients and mix with an electric mixer.
Cook for 20-25 minutes at 165 degrees swapping the cakes halfway through so that they are both on the top shelf for the same amount of time.

Victoria Sponge

We always used to get asked in The Mall Deli what we put in the butter icing that made it so yummy and I think the answer is 3 times as much vanilla essence as the recipe says. I apply this to the basic sponge recipe too. Fresh vanilla or really good syrupy vanilla essence helps too.

300g soft butter

300g caster sugar

6 eggs

290g plain flour

4tsp baking powder

4 tsp vanilla essence

4tbsp milk

Cream together the butter and sugar and then add the rest of the ingredients and mix with an electric mixer.

Cook for 20-25 minutes at 165 degrees swapping the cakes halfway through so that they are both on the top shelf for the same amount of time.

— 1 year ago with 2 notes
#cake  #food  #raspberry  #vanilla  #victoris sponge  #desert  #baking 

Raspberry and white chocolate cake.


Tee hee hee!

— 1 year ago with 2 notes
#cake  #baking  #raspberry  #white chocolate  #food 

Laura’s courgette cake

I tend to make courgette cake when I am planning to make a carrot cake and halfway through I realise I have run out of carrots. Courgette cake always reminds me of food lessons at school and Laura trying to repulse everyone with the most obscure cake she could find and Willo forgetting to add sugar to her cake and it all ending in tears.

This cake looks and tastes very similar to a carrot cake. The courgettes give it texture and moistness rather a vegetable flavour. The best part of using an oil based recipe is that you can add all the ingredients at once and mix!

  • 1 courgette grated (about 220g)
  • 250g sunflower oil
  • 250g brown sugar
  • 5 eggs
  • 250g plain flour
  • 3 tsp baking powder
  • 1 tsp ground cardamon
  • 1 tsp ground cinnamon
  • 2 tsp vanilla essence

Add all the ingredients to a bowl and combine with a hand held mixer.

Bake at 165 degrees for about 50 minutes until a skewer inserted into the middle of the cake comes out clean.

— 1 year ago with 2 notes
#cake  #baking  #courgette cake  #courgette  #oil cake  #vegetable oil  #food  #dessert 

Leon’s Life by Chocolate Cake

I looked at Leon for a bit of cakespiration and came across this one! No flour and baked in a bain marie. It sounded like something that could go wrong so I did a rare thing at followed the recipe exactly! It is more dessert than cake, bitter from the coffee and very wet, slightly like a mousse. It looked beautiful with my valentines red roses (from our guests, not my boyfriend!)

— 1 year ago with 1 note
#leon  #chocolate  #cake  #recipe  #food  #dessert  #coffee 
Orange and Cardamon Churros with White Chocolate Sauce

150g unsalted butter
300ml water
265g plain flour
1/2 tsp baking powder
5 eggs
zest of 2 oranges
100g sugar
1tsp cardamon
Dice the butter and transfer to a saucepan add the water and a pinch of salt.  Put the pan over heat to melt the butter and bring to the boil.Sieve the flour and baking powder together. As soon as the water boils, remove it from the heat and quickly stir in the sifted flour and baking powder. Beat the mix with a wooden spoon until smooth and it comes away from the sides of the pan in a smooth mass. Transfer the mixture into a bowl and cool for a couple of minutes. Then gradually add the beaten eggs one at a time, beating well until the mixture is smooth. Add the grated orange zest, cardamon and sugar and mix. Cover the bowl and leave the batter to cool for 30 minutes. 
Heat the deep fat fryer to 190 degrees and transfer some of the mixture into a piping bag with an icing nozzle. I find that the larger nozzles work better as the mixture is still doughy in the middle. Pipe into fryer cutting the churros with scissors when they are the required length. Fry until golden and then toss in caster sugar and cardamon.

Orange and Cardamon Churros with White Chocolate Sauce

  • 150g unsalted butter
  • 300ml water
  • 265g plain flour
  • 1/2 tsp baking powder
  • 5 eggs
  • zest of 2 oranges
  • 100g sugar
  • 1tsp cardamon

Dice the butter and transfer to a saucepan add the water and a pinch of salt.  Put the pan over heat to melt the butter and bring to the boil.

Sieve the flour and baking powder together. As soon as the water boils, remove it from the heat and quickly stir in the sifted flour and baking powder. Beat the mix with a wooden spoon until smooth and it comes away from the sides of the pan in a smooth mass.

Transfer the mixture into a bowl and cool for a couple of minutes. Then gradually add the beaten eggs one at a time, beating well until the mixture is smooth. Add the grated orange zest, cardamon and sugar and mix. Cover the bowl and leave the batter to cool for 30 minutes.

Heat the deep fat fryer to 190 degrees and transfer some of the mixture into a piping bag with an icing nozzle. I find that the larger nozzles work better as the mixture is still doughy in the middle. Pipe into fryer cutting the churros with scissors when they are the required length. Fry until golden and then toss in caster sugar and cardamon.

— 1 year ago with 3 notes
#Churros  #dessert  #food 

Individual Set Mango and Ginger Cheesecake

Making large baked cheesecakes take a long time to make, bake and cool so I decided to come up with a recipe that I could make in the morning and leave to set all day.

  • 500g mascarpone or cream cheese
  • 5 gelatin leaves
  • 150ml boiling water
  • 200ml cream
  • 200g fruit puree or coulis
  • 100g caster sugar
  • 1 large piece of ginger
  • 300g biscuits (ginger nuts, digestives or in France, butter biscuits)

Mix the cheese and sugar with a hand mixer. Whip the cream in a separate bowl. Soak the gelatin in cold water for 5 minutes before draining and dissolving in 150 ml of boiling water. Add the fruit puree and gelatin mixture to the cheese and mix before folding in the whipped cream. Portion into greased molds (I use spray oil). Leave to set for at least 2 hours.

Whizz the biscuits in a food processor and add the finely grated ginger. Use about 1 heaped tbsp for each cheesecake.

The cheesecakes should come out of the molds easily and are firm enough to be handled. I use silcone muffin cases so that I can squeeze them slightly.

Decorate with extra fruit coulis, fruit and icing sugar.

— 1 year ago with 10 notes
#cheesecake  #mango  #dessert  #pudding  #recipe  #gelatin  #food  #ginger 
Mini Raspberry Bakewell Tarts
Many thanks to The Mall Deli in Clifton, Bristol for this recipe. The other recipes I have tried really don’t stand up to this one.
I use pre made sweet pastry cases and I am not ashamed of it! Maybe I will start making pastry when I am paid by the hour…
Ingredients
200g soft unsalted butter
220g caster sugar
220 ground almonds
zest of 1 lemon
2 tbsp plain flour
1/4 tsp almond essence
2 eggs
Combine the butter and sugar then add the ground almonds, lemon zest and almond essence. Add the eggs one at a time ans then mix in the flour. Leave the mixture to cool (it will become more firm). Bake the cases  at 150 degrees C for 10 minutes and then smear a teaspoon of jam in the bottom. Use a spatular to fill the cases with the almond mixture. If you start at the edges there is less chance of the jam oozing out of the sides. Press frozen or fresh fruit and flaked almonds into the top. Bake at 150 degrees C until the tops are golden brown. Dust with icing suagar.

Mini Raspberry Bakewell Tarts

Many thanks to The Mall Deli in Clifton, Bristol for this recipe. The other recipes I have tried really don’t stand up to this one.

I use pre made sweet pastry cases and I am not ashamed of it! Maybe I will start making pastry when I am paid by the hour…

Ingredients

  • 200g soft unsalted butter
  • 220g caster sugar
  • 220 ground almonds
  • zest of 1 lemon
  • 2 tbsp plain flour
  • 1/4 tsp almond essence
  • 2 eggs

Combine the butter and sugar then add the ground almonds, lemon zest and almond essence. Add the eggs one at a time ans then mix in the flour. Leave the mixture to cool (it will become more firm). Bake the cases  at 150 degrees C for 10 minutes and then smear a teaspoon of jam in the bottom. Use a spatular to fill the cases with the almond mixture. If you start at the edges there is less chance of the jam oozing out of the sides. Press frozen or fresh fruit and flaked almonds into the top. Bake at 150 degrees C until the tops are golden brown. Dust with icing suagar.

— 1 year ago with 1 note
#bakewell  #raspberry  #food  #dessert  #recipe  #cake  #almond  #frangipane