The Great British Bake Off is now finished until sometime next year, however Jenny from Mummy Mishaps and Helen from The Crazy Kitchen gave us the whole month of November to make anything from the series that we wanted to make again or try for the first time. As ever, I am leaving it until the last minute to link up and take part.
After watching the four Masterclass episodes I decided to make Mary Berry's ginger and treacle spiced Traybake. I liked the look of the combination of flavours and thought it was very different to the usual traybakes that you see around. It was very easy to make and I only made one adaptation to the recipe. I added in a teaspoon of dried ginger instead of the mixed spice and allspice as I did not have any in. I think the recipe needed the extra ginger in it to work, however I really love ginger! I took this into work on Wednesday for my last day in the office before maternity leave. Everyone loved it and it disappeared very quickly!!
Posted in #greatbloggersbakeoff, #recipeoftheweek, baking, cakes, Great British Bake Off, Recipe
Tagged #greatbloggersbakeoff, #recipeoftheweek, baking, cake, Great British Bake Off, Recipe
This week, the four remaining contestants on the Great British Bake Off were challenged to make savoury canapés, a Charlotte Royale and an Opera cake. As ever, Helen from The Crazy Kitchen and Jenny from Mummy Mishaps are challenging us to do the same.
Time has been a bit tight this week as I have been doing lots of baking for the Nearly New Sale of my local NCT branch. I made 4 large trays of Rocky Road, a chocolate sponge cake and 18 large cupcakes. I liked the look of the Charlotte Royale as soon as I saw them, however I do not have the time or the inclination to make them in the Classic French way as shown in the programme. Therefore the recipe below is my easy (otherwise called lazy!) version of a Charlotte Royale. I presented the finished Charlotte Royal in my sunning new cake stand from the cookware department at Debenhams. I think it looks lovely and shows the cake off really well.
Easy Charlotte Royale
- 1 large jam Swiss roll or 2/3 small ones, cut into 1 1/2 cm rounds
- 184ml tub of double cream
- 3 tablespoons of icing sugar
- 1 teaspoon vanilla extract
- Small handful of strawberries, chopped and stalk removed
- Small handful of raspberries
- Line a small Pyrex bowl with cling film. Place the Swiss roll rounds in the bowl to form a wall and completely cover the bowl. Ensure the Swiss roll rounds are close together so no cream will come out.
- In a mixing bowl, whisk up the double cream with the icing sugar and vanilla extract until stiff peaks are formed. Gently stir in the fruit then carefully put into the Charlotte Royale shell.
- Put more Swiss rolls on top then cover with cling film. Then put in the fridge overnight weighed down (I used a large saucepan old and two time).
- Once set overnight, carefully remove the Charlotte Royale from the bowl onto a plate/cake stand. Put back in the fridge though if you are not going to eat straight away otherwise the cream will start to soften. Eat and enjoy!
Disclosure: I received the cake stand to review from Debenhams. All opinions are my own. I was not required to write a positive review.
The lovely Jenny of Mummy Mishaps and Helen of The Crazy Kitchen have created a new linky for all bloggers who are fans of the Great British Bake Off. Each week, we have to cook something related to that week’s challenges on the show. This week it was cake and the contestants had to make sandwich cakes, an Angel Food cake and a chocolate creation. I would of loved to have attempted an Angel Food cake but being a bit short of time, I did not feel brave enough to give it ago.
Inspired by one of the contestants on the show and determined to take the normal Victoria Sponge to the next level, I have dreamed up a rhubarb and custard sandwich cake. This recipe is a hybrid between my normal sandwich cake recipe
and Nigella’s custard birthday sponge
. I am not going to put the full recipe down as I mostly followed the Victoria sponge recipe for the cake. I only added a couple of tablespoons of custard powder to the mix at the same time as the flour. I followed Nigella’s recipe for the buttercream with an added bit of yellow food colouring to make it more custard like. The rhubarb (from my Nan’s garden) in the middle was roasted for about 20 minutes in a hot oven with a tablespoon of caster sugar, mashed up slightly with a fork and then cooled. The top is decorated with more buttercream using the duo icing kit
I served the cake this morning at my local NCT branch coffee group. Everyone loved it. It is one I will make again.
I was recently contacted by the good folks at jamieoliver.com and was asked if I fancied trying one of Jamie's recipes out and letting you guys know about it. As I am currently craving chocolate, a recipe where it was one of the main stars of the show seemed the best way to go. I decided on the sticky toffee cupcakes with chocolate topping as I always tend to make vanilla cupcakes and wanted to make something a bit more interesting. The recipe was very simple and easy to follow. The cake mix smelt very lovely and full of traditional sticky toffee flavour. The cakes rose quite well. The chocolate topping was very simple and easy to make too.
I was also sent some dark chocolate from the Jme range to use in my baking. It is called 'Tall, Dark and Handsome' (just how I like my men LOL!) and it was some of the best chocolate I have ever tasted. I had to use most of it to decorate the cakes but I did get to try a bit. It was rich, very smooth and did taste more luxurious than most dark chocolate I have eaten. I will definitely use it in my baking again.
Disclosure: I was sent the chocolate to use in my recipe and review. All opinions are my own. I was not required to write a positive review.
I was recently asked to try a Baker Day's letterbox cake. I have never been known to turn down an offering of cake and I was intrigued, could they really send me a perfect cake through my letterbox?
With Valentine's Day fast approaching, I decided to order a cake for Stuart and let it be a surprise. When it arrived, my initial impressions were very good. The cake was packaged in a box and sealed in a tin within the box so could pretty much take whatever the Royal Mail could throw at it. The cake even came with instructions for how to remove it from the tin.
Once I got the cake out of it's packaging and onto a plate, I was sadly disappointed. The cake was very small (the picture on the top of this post is the cake on a side plate.) I was not expecting a massive cake to come through my letterbox but thought the cake might be slightly bigger. The decoration on the cake was excellent. However, the sponge was average and very dense in texture for my taste.
Overall, I like the idea of a letterbox cake but think the idea needs some refining. I am sure that many people will enjoy the novelty of having a cake posted to them but think the actual cake, especially for the price you pay (£14.99) needs improving.
Disclosure: I recieved a Letterbox cake to review. All opinions are my own.
As it is the new year and everyone has lots of resolutions to drink less, eat healthier and get fitter, I decided to do the complete opposite of that and share with you, the best and the laziest brownies in the world recipe. These brownies are so good and so easy to make, I am sure they will counter any back to work/school January blues!!!
I originally discovered this recipe through Twitter/Instagram where a couple of blogging friends were discussing something called ‘Slutty Brownies’. Even the name seemed intriguing to me and I knew I had to find out more. I was pointed to the apparent source for the original recipe on The Londoner blog. The recipe only contains three ingredients; chocolate cookie dough mix, chocolate brownie mix and Oreo cookies. Anyone can make them as they are so easy. They are called slutty as they are made with ready mixes/packages but I am sure you could make your own brownie and cookie dough mix if you like. My version of the recipe is below. For other versions, please see my fellow blogging friends:
The Boy And Me
- 1 packet of chocolate brownie mix
- 1 packet of cookie dough mix
- 1 pack of Oreos
- Eggs or water to make up packet mixes as described on the packet
- A greased foil tray, a normal tray lined with tin foil or a greased silicone tray (The Boy And Me used a loaf tin which I think I will do next time)
- Make up the cookie dough mix and chocolate brownie mix as per the package instructions
- Put the cookie dough as a thick layer at the bottom of the tin
- Top with as many Oreo biscuits as your tin allows
- Pour the chocolate brownie mix over the top and bake in a preheated oven at 200 degrees C for 20-30 minutes
- Eat and enjoy!!
I really urge everyone to give this recipe a go. It is so easy and delicious. It really feels like a treat which is perfect to sort out any case of the January blues!!
Unless you have lived under a rock for the last month, you cannot have failed to notice that the second series of Baking Mad with Eric Lanlard is currently in Channel 4 on weekday lunchtimes. Before the series started, I was lucky enough to be given a sneak preview of some of the recipes from this series and have the opportunity to make one myself. I chose the toffee and apple sauce muffins as I do not usually make muffins and these sounded super yummy!
The series is sponsored by BakingMad.com, an online community of over 100,000 members sharing a wealth of information, recipes, hints, tips and advice on baking. They very kindly provided me with some of the ingredients to make the muffins. I only altered from the recipe once as I saved the caramel that the apples were cooked in and poured it over the warm muffins to serve. The ladies at my work loved them when I visited with Thomas a couple of weeks ago!
Toffee and Apple Sauce Muffins
Ingredients (makes 12)
- 275g plain flour
- 100g golden caster sugar
- 1 tbsp baking powder
- 75g unsalted butter, softened
- 2 large eggs
- 125ml whole milk
- 100g fudge pieces
- Approx. 2 tbsp cinnamon sugar (2 tbsp light muscovado sugar mixed with 1 tsp ground cinnamon)
For the apple sauce
- 300g Bramley apples (approximately 2 medium apples)
- 150g light muscovado sugar
- 1 tsp ground cinnamon
- 2 tsp calvados
- Preheat the oven to 200°C/fan 180°C/ gas mark 6. Line a 12 cup muffin tin with muffin papers.
- To make the apple sauce, peel and core the apples and cut into small cubes. Place the diced apple in a saucepan with the sugar, cinnamon, calvados and 1 teaspoon of water. Cook over a low heat until the apples are tender and of a compote consistency. Drain the apples and leave to cool.
- Sieve the flour, sugar and baking powder into a large mixing bowl. In a separate bowl beat the butter and eggs together then add the milk. Stir the flour mixture into the egg mixture until just incorporated and smooth. Put on a high speed and beat for 2-3 minutes until light. Finally, add the fudge pieces and mix.
- Spoon half the mixture into the muffin cases then spoon over the apple sauce. Ensure that the sauce is the same consistency as the batter so that it doesn’t sink into the cakes. Cover with the remaining muffin batter and sprinkle with lots of cinnamon sugar.
- Bake in the preheated oven for 20-25 minutes then cool on a wire rack and serve.