Wednesday, 22 April 2015

Upcoming Posts

Its just a little post on an announcement on upcoming posts. I will continuing to post Fat Fridays when I can, as making and baking every week is becoming expensive. Don't worry I will post whenever I can and Fat Friday will still be a regular post. I'm also thinking of doing some videos soon. I'm in the process of learning some basic editing software (yeah good luck with that!). Not to worry I won't abandon the blog, just refreshing it! 
Bake On! Penny x

Friday, 17 April 2015

Fat Friday #38 Funfetti Cake

I wasn't really sure what a funfetti cake was, until google helped out. Its a cute confetti style cake, its super colourful and bright and makes an excellent cake. Rob asked me to whip one up for his architect studio for the end of term meeting. My suggestion is to use the large confetti dots as they won't bleed into the cake batter. Decorate with lots more confetti dots for the full rainbow effect.
 
Cake Ingredients (Recipe adapted from Saved by Cake by Marian Keyes) :
  • 8 eggs
  • 400g sugar
  • 400g unsalted butter
  • 3 teaspoons vanilla extract
  • 600g self raising flour
  • A small amount of jam (we used blackberry jam to cut across the sweetness of the buttercream)
Equipment:
  • 8cm Cake tins x 3
  • Wire rack
  • Bowl
  • Wooden spoon/ Handheld whisk
  • Sieve
  • Turntable
  • Serrated knife
  • Cake board
  • Cranked pallet knife
Buttercream:
1.Butter and line three 8cm tins. Pre-heat the oven to 190c/375f/Gas Mark 5.
2.Cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, beating between each addition. The mix may curdle a little but add a tablespoon of flour if this happens.
3.Stir in the vanilla extract and sieve in the flour and fold through. Add the confetti and fold again.
4.Divide the mix between the 3 tins and bake for 20 minutes or until golden and well risen.
5. Place the cakes on a wire rack to cool for 5 minutes before removing from the tin to cool completely.
6. In theory, you should have some amazing crazy colour bits in your cake!
To assemble:
1. Level all the cakes off with a knife and mentally work out which cake you would like to assemble.
2. Place a little buttercream on a cake board and place the bottom tier of the cake on top of the buttercream to hold in place.
3. Spread a little jam on the top of the bottom tier and follow with the buttercream.
4. Place the next cake layer on top and repeat the last step.
5. Place the last layer on top and make sure its stacked straight.
6. Crumb coat the whole cake with the vanilla buttercream and place in the fridge for 15 minutes.
7. Using the turntable, coat the whole cake in a layer of buttercream. Then carefully sprinkle the confetti halfway up the cake or decorate like a crazy rainbow!
Have an excellent weekend!!!
 

 

Bake On! Penny x

Tuesday, 14 April 2015

Happy Birthday (to me!) Cakes!

Yay today is my birthday! Woo!! Happy Birthday to me! I'll be doing a follow up post on what I did for my birthday later in the month. But for the today here's my ultimate list of drool-worthy birthday that I would love to receive (hint).

 
 
 


 
Bake On! Penny x

Friday, 10 April 2015

Fat Friday #37 Sacher Torte


First of all Happy Birthday Sofia!! Its her birthday and it falls on a Fat Friday which is totally awesome! So happy birthday Sof! I'm sure she would approve of a dark chocolate sacher torte. Its more like a brownie then a cake, which makes it horrid to cut, but with the dark glaze it tastes amazing. Its not a cake that you can keep moonching on, its a rich cake so take it easy. But it IS Fat Friday so go for it!
Torte (recipe kindly provided by my pastry tutor) ingredients:
  • 6oz bitter chocolate
  • 3oz butter
  • 4 egg yolks
  • 4oz sugar
  • 5 egg whites
  •  ¼ teaspoon salt
  • 1/3 cup of flour
  •  A little apricot jam to brush on the cake and put in the middle of the cake
Glaze Ingredients:
  • 6oz dark chocolate
  • 1oz butter
  • 2oz double cream
  • Plus a little extra melted white chocolate or milk if you like to pipe on top of the cake.
Equipment:
  • Whisk/handwhisk
  • Heatproof bowl
  • Pan of hot water
  • Wooden spoon
  • 9 inch cake tin lined with silicone paper
  • Pastry brush
  • Piping bag
  • Serrated knife

Cake Method:
1. Preheat oven to 180c/Gas Mark 4/350f.
2. Combine the chocolate and butter and melt over a pan of water
3.Whisk the yolks with 1oz of the sugar until pale.
4.Beat the egg and sugar mixture into the melted chocolate.
5.Whisk the egg whites with the remaining sugar to create a meringue.
6.Combine 1/3 of the meringue to the chocolate then gently fold the remaining meringue.
7.Pour into a 9 inch cake tin and cook for 40 minutes. Once cooked leave to cool on a wire rack.
8.Cut into 2 layers with the serrated knife and, using a palette knife, spread a little layer with apricot jam. Assemble the cake back together and brush of the crumbs.

Glaze Method:
1.Combine the chocolate and butter and melt together.
2.Boil the cream and fold in the chocolate mixture.

To Complete:
1.Place the cake on top of the wire rack with a tray underneath to catch the glaze.
2.Using a spoon and a palette knife spread the glaze on the cake and let it drip down the sides of the cake. Wait until the glaze has set. 
3.Traditionally, you can pipe ‘Sacher’ on the top of the cake using extra chocolate and a piping bag.
Happy Birthday Sofia! Have a great weekend!
Bake On! Penny x

Sunday, 5 April 2015

Happy Easter 2015

Happy Easter! Lent is over, so you can go back to eating chocolate, drinking or generally whatever you promised not to do for all of Lent. But now its over, so in order to celebrate "the day of guilt free Chocolate day" try these Easter recipes to get you in the mood. Or just eat a Lindt Rabbit, your choice.

Hot Cross Buns Cupcakes
Easter Lemon and Ginger Cupcakes
Simnel Cake
Steamed Lemon Pudding

Farewell Blondies
 
Have a wonderful Easter
Bake On! Penny x

Friday, 3 April 2015

Fat Friday #36 Danish Pastry


So last week I had a synoptic test in which I had to prepare Florentines, Croissants, Sacher tort, Baked Alaska and classic Danish. I did very well I not only passed but I also got a... so happiness all round! It was my last pastry test but I have one more assignment left which is a centrepiece display but more on that soon. Lets get back to my favourite day of the week, its Fat Friday. This week is Danish pastry, its very similar to last weeks croissant dough, but more buttery. Again the suggestion is to weigh everything in pounds and ounces because its foolproof to make, if you weigh it this way.
 
Recipe makes about 12 small Danish (Kindly provided by my pastry tutor):
  • 1 lb Strong Flour / (680.39g)
  • 1oz butter/(113.40g)
  • 10oz butter
  • 1oz milk powder/(28.35g)
  • 1 egg
  • 1 oz sugar/(680.39g)- Extra sugar
  • Pinch of salt
  • 1 oz yeast/(680.39g)
  • 1 batch of Crème patisserie
  • Ground cinnamon
  • Raisins that have been soaked in boiling water (so that they are plump, best to do this about 2 hours before)

Equipment:
  • Sieve
  • Saucepan
  • Bowl x 2
  • Clingfilm
  • Rolling Pin
  • Knife
  • Pastry brush
  • Baking sheet lined with silicone paper
  • Palette knife

Method:
1.Sieve the flour, salt and milk powder.
2.Add 1 oz butter and rub into the dry mixture.
3.Warm the milk in a saucepan until body temperature. Add the yeast and sugar. Add the egg to form the dough.
4.Place in a clean bowl, cover with cling film and rest in the fridge for 10 minutes.
5.Roll out the dough vertically and place the larger amount of butter in the middle. Fold the dough into thirds to cover the butter. Roll out and perform 2 single turn. Place in the fridge for 20 minutes.
6.Repeat 2 more single turns.
7.Roll out the dough to about 2 ½ mm thick. Spread the crème pastisserie with a palette knife, then sprinkle the raisins and cinnamon sugar but leave about an inch.
8.Start rolling the dough up, egg wash the inch and seal firmly.
9.Place in the freezer for about 30 minutes, to make it easier to cut.
10.Cut into 1 inch circles and place into a tray and leave to prove until doubled in size.
11. Bake in the oven to 200c/400f/Gas Mark 6 until golden brown.
Have an excellent weekend
Bake On! Penny x

Friday, 27 March 2015

Fat Friday #35 Croissants

First of all, Happy Friday! When this blog post gets published, I'll be in the middle of my synoptic test, which is a pastry test that I need to pass for college. So wish me luck. I'll be making Danish pastries, Florentines, Baked Alaska and Croissants! All of which will most likely be featured on the blog soon. This week we're looking at flaky, buttery croissants. This is a failsafe recipe, ONLY IF, you measure everything in pounds and ounces. I prefer grams, but I've been told by my pastry tutor that its best to weigh it in pounds.


Recipe: Makes loads for breakfast (Kindly provided by my pastry tutor):
·       1 1/2 lb Strong Flour / (680.39g)
·       ¼ lb butter/(113.40g)
·       8oz butter/(226.8g)
·       ½ pint of water
·       1oz milk powder/(28.35g)
·       ¼ pint of egg
·       1 ½ oz sugar/(680.39g)
·       ¼ oz salt/(113.40g)
·       1 ½ oz yeast/(680.39g)
·       Plus extra beaten egg wash

Equipment:
·       Sieve
·       Saucepan
·       Bowl x 2
·       Clingfilm
·       Rolling Pin
·       Croissant cutter (you can get one here)
·       Pastry brush
·       Baking sheet lined with silicone

Method:
1.    Sieve the flour, salt and milk powder. Add the smaller amount of butter and rub into the flour mixture.
2.    Warm the water to body temperature and add the fresh yeast and sugar. Add the eggs to the yeast mixture.
3.    Combine the wet mixture to the dry mixture to form a dough. Put in a clean bowl, cover with cling film and place in the fridge to rest for 10 minutes.
4.    Roll out the dough vertically and place the larger amount of butter in the middle. Fold the dough into thirds to cover the butter. Roll out and perform 1 double turn. Place in the fridge.
5.    Repeat 2 more double turns.
6.    Roll out the dough to about 2 ½ mm thick and cut using a croissant cutter.
7.    Preheat oven to 200c/400f/Gas Mark 6.
8.    Roll up each croissant to form a crescent. Place on a lined baking sheet, egg wash, and place in a warm place to prove until doubled in size.
9.    Bake until golden brown. Serve cool, with jam or cheese and ham or whatever you fancy!
Have an excellent weekend!
Bake On! Penny x
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