tag:blogger.com,1999:blog-64720489523689974522024-03-12T23:30:45.336-07:00Victoria's SpongesBaking secrets and inspirationVictoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6472048952368997452.post-55314355689915997732020-10-26T02:30:00.001-07:002020-10-26T04:12:25.771-07:00Halloween Baking | Get the kids in the kitchen this half term<p> This year is going to be completely different to any other Halloween we have ever experienced. No kids trick or treating and knocking on their neighbours doors for sweets and chocolate, no reason to decorate your house with carved pumpkins to encourage the knocking (or switching off all the lights and pretending you aren't home either...). </p><p>So, what can you do to make Halloween more exciting for you and your kids? Dress up at home, decorate the house inside and have a party as a family. And what does every party need? CUPCAKES! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3yvvj_p7Ixjb4toG8bcj5u7zsS3Fa4IEFWqRf1eiG1UVvZLVcdZAgjgKjAyBZb32LR_TOniW8ZgGHzM8hSSLWd7GikoVbra384CpxQDtDygM_E0xHtLo8SbqI7HWmMEHBTggX2JOr38/s1024/WhatsApp+Image+2020-10-22+at+19.14.11.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="1024" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3yvvj_p7Ixjb4toG8bcj5u7zsS3Fa4IEFWqRf1eiG1UVvZLVcdZAgjgKjAyBZb32LR_TOniW8ZgGHzM8hSSLWd7GikoVbra384CpxQDtDygM_E0xHtLo8SbqI7HWmMEHBTggX2JOr38/w400-h219/WhatsApp+Image+2020-10-22+at+19.14.11.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>The easiest way to make any cupcake gory and Halloween-worthy is with red food colouring. Be careful, it can get messy (that red food colouring in the video has never 100% come out of my wooden dining table...) but it's totally effective. To make your food colouring the right consistency, you may need to add a little water, then use a pipette or spoon to drizzle on the top of the cake. These are red velvet cupcakes for that extra bloody-ness. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuItOPFRVFXeVt7Oazz_PDUFt95kxxsd9SNkzzoFcdcvm7vXpUa8o1VJL3nDRw4Voa3PuS8-Ltqjud4bvvIgktXI_Uvd2gn6LDLtCENYmnGNBO6QAGm5Icsjbk95vVd-JTlyP-lYlz1tY/s1024/WhatsApp+Image+2020-10-22+at+18.57.00+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuItOPFRVFXeVt7Oazz_PDUFt95kxxsd9SNkzzoFcdcvm7vXpUa8o1VJL3nDRw4Voa3PuS8-Ltqjud4bvvIgktXI_Uvd2gn6LDLtCENYmnGNBO6QAGm5Icsjbk95vVd-JTlyP-lYlz1tY/w400-h266/WhatsApp+Image+2020-10-22+at+18.57.00+%25281%2529.jpeg" width="400" /></a></div><div><br /></div>How cute are these little guys? And so simple to do too. Add a swirl of buttercream icing to the top of a vanilla cupcake using a Wilton 1B tip and then add <a href="https://www.hobbycraft.co.uk/wilton-white-candy-eyeballs-56g/640187-1000" target="_blank">these eyes</a> from Hobbycraft. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRbvea3apSFQgI2tElGnBB8LGx58bMIBTzmVJ8tuMRrIjNn3laoMv6xL30UCC-2Mnj_pA2RNV0KeZDQJXN10MvLSLq2MqibTc0WVZOSNhxPC7EEfhUtN_P76aF9ad05rvFryVrkdzQuo/s1024/WhatsApp+Image+2020-10-22+at+18.57.00.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1024" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRbvea3apSFQgI2tElGnBB8LGx58bMIBTzmVJ8tuMRrIjNn3laoMv6xL30UCC-2Mnj_pA2RNV0KeZDQJXN10MvLSLq2MqibTc0WVZOSNhxPC7EEfhUtN_P76aF9ad05rvFryVrkdzQuo/w400-h266/WhatsApp+Image+2020-10-22+at+18.57.00.jpeg" width="400" /></a></div><br /><div><p>These ones use a Wilton 4B decorating tip, and just add a little orange food colouring to your icing, sprinkle with skull sprinkles, which I have sprayed with edible silver spray paint and then topped with spider cake toppers on toothpicks. You can make these from scratch with your kids by cutting out eight thin spider legs and gluing them to the centre of small black tissue paper balls (you can buy these from Amazon, Hobbycraft or even Etsy. </p><p>These are just three REALLY SIMPLE cupcake ideas that you can do together with the kids this Halloween. But if you don't want to get busy in the kitchen, then drop me a message to order your Halloween cupcakes, ready for collection on the morning of Saturday, 31st October. </p><p><br /></p></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-21587121422482383542020-10-23T03:40:00.005-07:002020-10-23T03:40:34.632-07:00RECIPE | Dog Birthday Cake<p> It's my beautiful baby boy's 1st birthday today - I can't believe how quickly the time has flown and he is already a year and no longer a puppy (although every other time I call him, I call him puppy - will have to re-think that one). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgelKvv22aqjQtpOiaadhtg4CYnTg2RFHolp8bhrTmbYeYa9UZeGkpDLlb-lAr9mzI6XVAuKaHcWbHCNjx0pLQ_pPck5uD5lA3KDRb1OUJ_C1ha8nWwjvQ_OfGa1FDk79hA_5lbIymaHv/s1600/WhatsApp+Image+2020-10-23+at+11.31.54.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgelKvv22aqjQtpOiaadhtg4CYnTg2RFHolp8bhrTmbYeYa9UZeGkpDLlb-lAr9mzI6XVAuKaHcWbHCNjx0pLQ_pPck5uD5lA3KDRb1OUJ_C1ha8nWwjvQ_OfGa1FDk79hA_5lbIymaHv/s320/WhatsApp+Image+2020-10-23+at+11.31.54.jpeg" /></a></div><p>What more to do on your dog's first birthday than make him a birthday cake! When looking into what I could include, there are so many things that are dangerous for dogs to eat, from the obvious chocolate and raisins, to xylitol which is a form of sweetener used in replacement to sugar in some cooking. The only sweetener in this recipe is honey, so although humans can also enjoy the cake it won't be as sweet as you are perhaps used to. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPF8aH-3jCs7xx_lFsl4SyQwfpm6Xuc_KWoeDDwPK7_Ln5loeM6mSA0iDcycMubcFdxS2p0XCJTHIEPE5VK1C7RLTVnMr4T6JFQfTCuSeOrm8gewSZ8KGZ59VfByHCH1zOPPO09fn8jn-w/s1600/WhatsApp+Image+2020-10-23+at+11.31.55.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPF8aH-3jCs7xx_lFsl4SyQwfpm6Xuc_KWoeDDwPK7_Ln5loeM6mSA0iDcycMubcFdxS2p0XCJTHIEPE5VK1C7RLTVnMr4T6JFQfTCuSeOrm8gewSZ8KGZ59VfByHCH1zOPPO09fn8jn-w/s320/WhatsApp+Image+2020-10-23+at+11.31.55.jpeg" /></a></div><p>We have really spoilt him for his first birthday, which may seem silly to some but he is our baby boy and he deserves it. Rolo is the best money we have ever spent, he has brought us so much joy particularly in a time when a lot of people are feeling isolated and depressed. He has encouraged us to go out on daily walks, getting us out of the house perhaps at times when we really just couldn't be bothered, he's made us laugh with his funny waddle and playtime. So, we thought we would treat him with his very own birthday cake!</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHi22LJJx7OmW7mcO-bhLhyjHvN2Rp6Mk12euW-ta1kSH_rn54L6FI9mpHLCVZyip0yn9sOftb6aR-7zzSmW98QMbw32d1nlDP0kkS0sP0kkRX3sAlUZDisnKoN124v41E7bsrIz-aJLvd/s1024/WhatsApp+Image+2020-10-22+at+18.48.46.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHi22LJJx7OmW7mcO-bhLhyjHvN2Rp6Mk12euW-ta1kSH_rn54L6FI9mpHLCVZyip0yn9sOftb6aR-7zzSmW98QMbw32d1nlDP0kkS0sP0kkRX3sAlUZDisnKoN124v41E7bsrIz-aJLvd/s320/WhatsApp+Image+2020-10-22+at+18.48.46.jpeg" /></a></div><p>Even if I wasn't a baker, I would say this recipe is super easy to whip up. And it's baked just like a regular cake but with ingredients that are safe and good for your dog, and has tastes that they love. </p><h4><b>Peanut Butter</b></h4><p>When sourcing your ingredients, the only watch out is make sure that the peanut butter you choose is smooth and does not contain xylitol. Most that you find in the regular supermarket don't, but some do so just double check that ingredients list as xylitol is harmful to your dog. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkfPZQCkQW43Q7UnZ-AtT4sIjSnvF-82LMF48JJDalvYmhfHbb7uDFqfQJOGT7V-ek6loQ-9fxinxQSucf4sSrIE3IyWNklLWMsG6MjrFRQV7cyST_sNP9iLb-oAqoqUIgizFsCGhm-tr/s1600/Ingredients.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkfPZQCkQW43Q7UnZ-AtT4sIjSnvF-82LMF48JJDalvYmhfHbb7uDFqfQJOGT7V-ek6loQ-9fxinxQSucf4sSrIE3IyWNklLWMsG6MjrFRQV7cyST_sNP9iLb-oAqoqUIgizFsCGhm-tr/s320/Ingredients.jpeg" /></a></div><p><b>Keeping the leftovers</b></p><p>Although the cake is only a small 6" treat, you don't want your dog eating it all in one go! Wrap well in cling film and it will last for 3 days in the fridge, or wrap slices individually and pop them in the freezer to get out at a later time. Just let it defrost as room temperature until soft. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQWFAQsqwa3yOo77Y7PP1hvQ5k5FkCroAVz5k3Zn1latQLVMkXGEUyxsmi1wjQ-af3M3XBZ_oln27ICNKCviTVPg_M68Ixof1-uUBR-sUaxRjJmmNUjyfVU-Yd188zTCCHd2WiOJLs78S/s1600/WhatsApp+Image+2020-10-23+at+11.31.56.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQWFAQsqwa3yOo77Y7PP1hvQ5k5FkCroAVz5k3Zn1latQLVMkXGEUyxsmi1wjQ-af3M3XBZ_oln27ICNKCviTVPg_M68Ixof1-uUBR-sUaxRjJmmNUjyfVU-Yd188zTCCHd2WiOJLs78S/s320/WhatsApp+Image+2020-10-23+at+11.31.56.jpeg" /></a></div><h1><b><span style="font-size: large;">Peanut Butter & Carrot Dog Birthday Cake</span></b></h1><p>Servings: 12</p><h4>Ingredients</h4><p></p><ul><li>2 Eggs </li><li>60ml Sunflower oil </li><li>115g Apple sauce </li><li>70g Peanut butter (with no xylitol) </li><li>145g Grated carrot </li><li>2tbsp Honey </li><li>145g Self-raising flour </li><li>1 1/2 tsp Baking powder </li><li>Additional peanut butter and dog treats for decorating </li></ul><h4>Method</h4><div><span style="font-family: inherit;">1. Pre-heat oven to 180</span><span style="background-color: white;"><span style="color: #202124; font-family: inherit;">°C, and butter and line two 6" round tins with </span><span style="color: #202124;">grease-proof</span><span style="color: #202124; font-family: inherit;"> paper. </span></span></div><div><span style="background-color: white;"><span style="color: #202124; font-family: inherit;">2. Add the sunflower oil, apple sauce, peanut butter, carrot and honey to your bowl and whisk together until smooth. </span></span></div><div><span style="background-color: white;"><span style="color: #202124; font-family: inherit;">3. Add the flour and baking powder and fold until combined. And as easy as that - split the batter between your two tins. </span></span></div><div><span style="background-color: white;"><span style="color: #202124; font-family: inherit;">4. Bake for 30-35 minutes or until bouncy to the touch (you can also insert a skewer and when it comes out clean, it's baked). Once slightly cooled, turn onto a cooling rack. </span></span></div><div><span style="background-color: white;"><span style="color: #202124; font-family: inherit;">5. Once completely cooled, stack the two sponges on top of each other using peanut butter in the middle and decorate as you wish. </span></span></div><div><span style="background-color: white;"><span style="color: #202124; font-family: inherit;">6. Serve a slice to your fur baby and celebrate. Keep the rest in the fridge for up to three days and freeze to give as a treat in the future. </span></span></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-5168881889593132192020-10-21T13:30:00.004-07:002020-10-29T05:17:10.914-07:00What is the difference between a cupcake and a fairy cake?<p> <span style="white-space: pre-wrap;">A debate that has gone on for years in many households (including my own growing up), but they are different things - promise! </span></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"1g2fi","text":"You would be forgiven for thinking that fairy cakes are just the English version of a cupcake, typically America, but when you get down to it, the differences mount up. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"auarn","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"20be9","text":"1. Fairy cakes are smaller than cupcakes","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5d9ar","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"7qls4","text":"When visiting any supermarket, this should be obvious when you go down the home baking aisle and you can easily find different sized cases for both fairy cakes and cupcakes. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="l0td" data-offset-key="6pj20-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6pj20-0-0"><span data-offset-key="6pj20-0-0">You would be forgiven for thinking that fairy cakes are just the English version of a cupcake, typically America, but when you get down to it, the differences mount up. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6pj20-0-0"><span data-offset-key="6pj20-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6pj20-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgBLV4NWbY5-OhlooVTe_C2qaL1PdBWojTzizjyElPZSyRqsimaO4cK9Xu94vn3x1ezeWBBNdw5qGLO0J_tW_ixyaS5zY-fpXiRKKtXmjjmUKy1111NJaEkLDxWqb1XOrowLWXHuXGac/s1024/Maple+%2526+Bacon.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgBLV4NWbY5-OhlooVTe_C2qaL1PdBWojTzizjyElPZSyRqsimaO4cK9Xu94vn3x1ezeWBBNdw5qGLO0J_tW_ixyaS5zY-fpXiRKKtXmjjmUKy1111NJaEkLDxWqb1XOrowLWXHuXGac/s320/Maple+%2526+Bacon.jpeg" /></a></div><br /></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="l0td" data-offset-key="1bfov-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1bfov-0-0"><span data-offset-key="1bfov-0-0"><b>1. Fairy cakes are smaller than cupcakes</b></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="l0td" data-offset-key="8b6bn-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8b6bn-0-0"><span data-offset-key="8b6bn-0-0">When visiting any supermarket, this should be obvious when you go down the home baking aisle and you can easily find different sized cases for both fairy cakes and cupcakes.</span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8b6bn-0-0"><span data-offset-key="8b6bn-0-0"><br /></span></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"afbc2","text":"2. The toppings are different ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"asv0","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5hl77","text":"A fairy cake is drizzled with a runny royal icing and let to set with perhaps a few funky sprinkles (or made into butterflies, and we will come onto this later). Cupcakes are a lot more fun and creative (in our opinion!). You can pile them high with buttercream and top with a vast range of decorations including fruit, meringue kisses, truffles, sparkles, glitter dust, sauce - anything you can think of really!","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="l0td" data-offset-key="6sofr-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6sofr-0-0"><span data-offset-key="6sofr-0-0"><b>2. The toppings are different </b></span></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8b6bn-0-0"><span data-offset-key="8b6bn-0-0">A fairy cake is drizzled with a runny royal icing and let to set with perhaps a few funky sprinkles (or made into butterflies, and we will come onto this later). Cupcakes are a lot more fun and creative (in our opinion!). You can pile them high with buttercream and top with a vast range of decorations including fruit, meringue kisses, truffles, sparkles, glitter dust, sauce - anything you can think of really!</span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8b6bn-0-0"><span data-offset-key="8b6bn-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8b6bn-0-0"><span data-offset-key="8b6bn-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX5PErlhpW_qDmoip6faojqondPlgqU4KeD5Ca1wIoYSvLTpaMqGE483xuXZDb9nMhxq8CH1hrc_6q8IoXU8-BzyDMdn4xkAAfpUkqWAagYlmBnmores43z8LPHx0t1noi2bSW308vbs/s1024/Strawberries+%2526+Cream.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX5PErlhpW_qDmoip6faojqondPlgqU4KeD5Ca1wIoYSvLTpaMqGE483xuXZDb9nMhxq8CH1hrc_6q8IoXU8-BzyDMdn4xkAAfpUkqWAagYlmBnmores43z8LPHx0t1noi2bSW308vbs/s320/Strawberries+%2526+Cream.jpeg" /></a></div><br /> </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8b6bn-0-0"><span data-offset-key="8b6bn-0-0"><b>3. Cupcakes can have fillings! </b></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8b6bn-0-0"><span data-offset-key="8b6bn-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"9iq4s","text":"When I am making cupcakes, most of the time I cut out the centre and add a little surprise. Maybe a little chocolate, or salted caramel sauce to give a zingy addition. It just adds yumminess and theatre! It does mean that cupcakes are more premium and this is always reflected in the price.... ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">When I am making cupcakes, most of the time I cut out the centre and add a little surprise. Maybe a little chocolate, or salted caramel sauce to give a zingy addition. It just adds yumminess and theatre! It does mean that cupcakes are more premium and this is always reflected in the price.... </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"9iq4s","text":"When I am making cupcakes, most of the time I cut out the centre and add a little surprise. Maybe a little chocolate, or salted caramel sauce to give a zingy addition. It just adds yumminess and theatre! It does mean that cupcakes are more premium and this is always reflected in the price.... ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfho8mUpehe-vT_9q0f8WZQTTE3CYcWNDFMdfk4xj5F6gyRqoLXBr_vHb19_rhzVu5sL9y463ZwDEJw6TeuiBzaZIQbBwxW435j24HIcqh5-xygJnSfPGpclgze1MzGCTde4ksu2mS65A/s1024/Whisky+%2526+Ginger.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfho8mUpehe-vT_9q0f8WZQTTE3CYcWNDFMdfk4xj5F6gyRqoLXBr_vHb19_rhzVu5sL9y463ZwDEJw6TeuiBzaZIQbBwxW435j24HIcqh5-xygJnSfPGpclgze1MzGCTde4ksu2mS65A/s320/Whisky+%2526+Ginger.jpeg" /></a></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"9iq4s","text":"When I am making cupcakes, most of the time I cut out the centre and add a little surprise. Maybe a little chocolate, or salted caramel sauce to give a zingy addition. It just adds yumminess and theatre! It does mean that cupcakes are more premium and this is always reflected in the price.... ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"9iq4s","text":"When I am making cupcakes, most of the time I cut out the centre and add a little surprise. Maybe a little chocolate, or salted caramel sauce to give a zingy addition. It just adds yumminess and theatre! It does mean that cupcakes are more premium and this is always reflected in the price.... ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"9iq4s","text":"When I am making cupcakes, most of the time I cut out the centre and add a little surprise. Maybe a little chocolate, or salted caramel sauce to give a zingy addition. It just adds yumminess and theatre! It does mean that cupcakes are more premium and this is always reflected in the price.... ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"3okr7","text":"4. Fairy cakes can have wings","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"96mml","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2o1o9","text":"Traditionally, the centres are cut out of a fairy cake and filled with jam or buttercream. The cutting from the middle can be cut in two and positioned in a way on the buttercream to make them look like fairy wings. Probably the fairy cakes that you associate with your childhood","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="l0td" data-offset-key="devk7-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="devk7-0-0"><span data-offset-key="devk7-0-0"><b>4. Fairy cakes can have wings</b></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="l0td" data-offset-key="aitne-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="aitne-0-0"><span data-offset-key="aitne-0-0">Traditionally, the centres are cut out of a fairy cake and filled with jam or buttercream. The cutting from the middle can be cut in two and positioned in a way on the buttercream to make them look like fairy wings. Probably the fairy cakes that you associate with your childhood</span></div></div></div></div></span></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-55435454379338185472020-10-18T03:22:00.004-07:002020-10-22T03:42:36.964-07:00RECIPE | G&T Cupcakes<p> These aren't just some ordinary cupcakes! Who knew that the nation's favourite tipple could be converted into a cupcake? The first time I made these was for a Macmillan coffee morning at work to add a little extra buzz and excitement around the event and they hardly lasted five minutes! So, I kept making them, for parties, friends birthdays and the requests just kept flooding in. I have developed the recipe and the decoration over the past couple of years and thought I'd let you all in on the secret. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gp0qd4mcxmNvDFz1chJZc9PgOjLA-BguVrVNe1THcR6GUs7SSS1D6NWmI2gx1JFEpCJZ5WuJOcc28TvimaBLnggnXjHHHMpZ0jcpVdHGG8ThBAk05KpofBOsMSAHcfFyEOG0PdOx-MtE/s2048/4X7A4362.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gp0qd4mcxmNvDFz1chJZc9PgOjLA-BguVrVNe1THcR6GUs7SSS1D6NWmI2gx1JFEpCJZ5WuJOcc28TvimaBLnggnXjHHHMpZ0jcpVdHGG8ThBAk05KpofBOsMSAHcfFyEOG0PdOx-MtE/s320/4X7A4362.JPG" /></a></div><div><br /></div><div>Putting gin into a cake batter is a bad idea, the alcohol will be cooked off during the process and you won't get the distinctive flavour that you are after. However, tonic works perfectly in the batter, adds a slight fizz and means that you batter is super smooth. But top those cakes with a pipette full of gin and you're onto a winner. That means that you can squeeze as much or as little gin as you like into the cake (for an extra kick, add a little gin to your icing too!). </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2s6BhH7l4vXYyFXIg05NmofYltZX_YkBCD_ZSHQyH6-q35kjOCEVYuuAC95bNwfiVl0EZzWE2Sx6Lbmv0ffNehKRpPfEUTH79yuFLpmboRIE2WRR4BkhoeWGfmBihHOHP0cZduA5fFm7/s2048/Victoria-Sponge-Overhead-263.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2s6BhH7l4vXYyFXIg05NmofYltZX_YkBCD_ZSHQyH6-q35kjOCEVYuuAC95bNwfiVl0EZzWE2Sx6Lbmv0ffNehKRpPfEUTH79yuFLpmboRIE2WRR4BkhoeWGfmBihHOHP0cZduA5fFm7/s320/Victoria-Sponge-Overhead-263.JPG" /></a></div><div><br /></div><div><br /></div><div><b>Top Tip</b></div><div>When making alcohol cupcakes, remember that as the alcohol can be cooked off during baking, add the alcohol once the cupcakes are baked and warm fresh out of the oven - just like a lemon drizzle cake. The pipette is the best way of adding the fantastic flavour that you love, and also gives you the choice on strength. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD6l8OAiHOKrFMjwNA3XlBsPTx70YjoJ74fKnPsQOko2Y17N7TXju5bsfZ3ySudl9vqb5o2OiyzK0eTYi85M-QA-6sT8JTEI8DVxzZElcQ7TydQVOO45QnNN3-0idEtYQlYy8Qsw2XJ5R/s1814/IMG_2477.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1046" data-original-width="1814" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD6l8OAiHOKrFMjwNA3XlBsPTx70YjoJ74fKnPsQOko2Y17N7TXju5bsfZ3ySudl9vqb5o2OiyzK0eTYi85M-QA-6sT8JTEI8DVxzZElcQ7TydQVOO45QnNN3-0idEtYQlYy8Qsw2XJ5R/s320/IMG_2477.JPG" width="320" /></a></div><div><br /></div><div><br /></div><div><b>Gin & Tonic Cupcakes (makes 12)</b></div><div><br /></div><div><b>Ingredients </b></div><div><i>For the cupcakes:</i></div><div><ul><li>175g Unsalted butter</li><li>175g Caster sugar </li><li>175g Self raising flour </li><li>25g Plain flour</li><li>2 Large eggs </li><li>1tsp Baking powder</li><li>1tsp Vanilla extract </li><li>4tbsp Tonic water </li><li>Gin for soaking/drizzling</li></ul></div><div><i>For the icing: </i></div><div><ul><li>250g Unsalted butter (block)</li><li>500g Icing sugar</li><li>100ml Tonic water</li><li>50ml Gin </li><li>1 Lime </li><li>12 small cupcake pipettes </li></ul></div><div><br /></div><div><b>Method</b></div><div><ol><li>Pre-heat your oven to 180<span face="arial, sans-serif" style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;"><font size="2">°</font></span>c fan and line a cupcake tin with 12 cupcake cases. </li><li>Place the butter and caster sugar into a bowl and whilst (with an electric whisk or stand mixer if you have one) on a high speed setting until light, fluffy and creamy.</li><li>Add the eggs one at a time along with the vanilla, mixing well in between each addition so that you get back to the light and fluffy texture. Then, add the flours and baking powder in one go. Fold the flour mixture until all ingredients are fully combined. </li><li>Add the tonic water and stir in. </li><li>Fill your cupcake cases to ⅔ full and bake for 15-20 minutes until the cake bounces back to the touch (if you're not confident, insert a skewer and if it comes out clean, your cakes are done!)</li><li>When the cupcakes are still warm, remove them from the tin to cool completely and spike them multiple times with a fork. Use a pastry brush to brush gin over the warm cupcakes so that it soaks into the sponge. </li><li>For the buttercream, allow your block unsalted butter to come to room temperature and chop into cubes before mixing on high speed until creamy. Then add your icing sugar and half of your tonic water. Build up the speed until your on high and add a little more tonic if it's too stuff. The buttercream should be super smooth but strong enough to hold its shape when piped. </li><li>Pop a piping nozzle (star shape is the one used for the image, but you can use any for different patterns) a the bottom of your piping bag and cut the end off so that it sits snuggly. Then, fill with your buttercream and pipe a generous swirl onto each cupcake and add a small wedge of lime (your wedges should be small enough to get 12 out of one lime). </li><li>Fill each pipette with your gin of choice and pop these into the opposite side of the cupcake icing to your lime. </li><li>Finally, tag me in any pics and enjoy your little cupcakes of heaven. Can't wait to see your creations!</li></ol><div>You can also buy G&T cupcake baking kits <a href="https://www.victoriassponges.co.uk/product-page/blondie-original" target="_blank">here</a>. The kit includes everything you need apart from the eggs including nozzles and piping bags. </div></div><div><br /></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-23577180590488589532020-09-17T03:41:00.001-07:002020-10-22T03:44:45.678-07:00Your wedding | Which little touches will you add? <p><span style="white-space: pre-wrap;">You are planning your wedding and you are thinking about all of those little touches that you could add to your special day. Could it be a macaron tower to complement your wedding cake? Perhaps personalised biscuits as wedding favours? Or maybe single cupcakes on your tables at dinner before you get to cutting the main event cake? </span></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"srjd","text":"You are planning your wedding and you are thinking about all of those little touches that you could add to your special day. Could it be a macaron tower to complement your wedding cake? Perhaps personalised biscuits as wedding favours? Or maybe single cupcakes on your tables at dinner before you get to cutting the main event cake? ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"3pnnb","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2jpti","text":"There are so many things to think about - but that's what we are hear for! Anything to do with the cake, the extra little touches like edible wedding favours - hand it all to us and we will take care of it for you! That then ticks something off your list. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="56akc" data-offset-key="c6tid-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPGw-4zttGiUbtaqn2cOx5zS8a0zsSS-_zDr1W1WRx8YYu5Ng9Y0fqrGUnqO9DyL5C9ynlzWhIqgvT9UX63Zg-J2izIKVIVRjtn_Dzn8o3KWNI-ljWZC30ks8hPt36XEYIP-2iV046nY/s1600/Naomi+Wedding+-+Macarons.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPGw-4zttGiUbtaqn2cOx5zS8a0zsSS-_zDr1W1WRx8YYu5Ng9Y0fqrGUnqO9DyL5C9ynlzWhIqgvT9UX63Zg-J2izIKVIVRjtn_Dzn8o3KWNI-ljWZC30ks8hPt36XEYIP-2iV046nY/s320/Naomi+Wedding+-+Macarons.jpeg" /></a></div><br /><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="c6tid-0-0"><br /></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="56akc" data-offset-key="92gb7-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="92gb7-0-0"><span data-offset-key="92gb7-0-0">There are so many things to think about - but that's what we are hear for! Anything to do with the cake, the extra little touches like edible wedding favours - hand it all to us and we will take care of it for you! That then ticks something off your list. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="92gb7-0-0"><span data-offset-key="92gb7-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="92gb7-0-0"><span data-offset-key="92gb7-0-0">It's your wedding and all of these little details will tie into your theme. Classic and traditional or rustic and elegant - we will work with you every step of the way to create something absolutely magical. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="92gb7-0-0"><span data-offset-key="92gb7-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="92gb7-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAFfyc9XJbU2DMmAEsWZBNW6ulLC9JVzBl7ydJAruOoGMYWooTVg2BWX9SNQ8rNGcn-Iy8hcBZ6oIH6_WTA0mIgBX-HQtIxO6AjVAw33Ts9IVgHLPsZEHmhqxWlqwn8PMcDpKMLecoGc/s2048/French+Fancy+Wedding+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAFfyc9XJbU2DMmAEsWZBNW6ulLC9JVzBl7ydJAruOoGMYWooTVg2BWX9SNQ8rNGcn-Iy8hcBZ6oIH6_WTA0mIgBX-HQtIxO6AjVAw33Ts9IVgHLPsZEHmhqxWlqwn8PMcDpKMLecoGc/s320/French+Fancy+Wedding+Cake.JPG" /></a></div><br /></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="92gb7-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2q06a","text":"Think about things that may be out of the ordinary for wedding favours too - cake pops or even mini cake jars that the guests can either enjoy on the day or take home to enjoy whilst remembering the amazing day they enjoyed at your wedding the day or few days before. The possibilities are endless! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Think about things that may be out of the ordinary for wedding favours too - cake pops or even mini cake jars that the guests can either enjoy on the day or take home to enjoy whilst remembering the amazing day they enjoyed at your wedding the day or few days before. The possibilities are endless! </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2q06a","text":"Think about things that may be out of the ordinary for wedding favours too - cake pops or even mini cake jars that the guests can either enjoy on the day or take home to enjoy whilst remembering the amazing day they enjoyed at your wedding the day or few days before. The possibilities are endless! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2q06a","text":"Think about things that may be out of the ordinary for wedding favours too - cake pops or even mini cake jars that the guests can either enjoy on the day or take home to enjoy whilst remembering the amazing day they enjoyed at your wedding the day or few days before. The possibilities are endless! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e6k0","text":"So what are you waiting for? Planning your wedding? Drop us an email or book your wedding consultation now! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">So what are you waiting for? Planning your wedding? Drop us an email or book your wedding consultation now! </div></div></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-4972007082695884592020-09-01T03:25:00.002-07:002020-10-22T03:43:02.459-07:00RECIPE | Double Chocolate Cupcakes<p> <span style="white-space: pre-wrap;">Who doesn't love chocolate? Let's face it - chocolate is a girls best friend. I have the most beautiful chocolate cake recipe that will leave the cake melting in your mouth. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMDJvL6jfPRFXD_LA-AGtdB3zC5fqKnzW_5Q9b3NV2i2PDUeyessPalquNmR8T034jGdFhcEc5hfuL7pmsaaFTUThxU8H7gGEySm7eUMsEtEsQkYENPFlpuzy5qQb8HZmnNG_VTwTJnE/s2048/Chocolate+Cupcake+NEW.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMDJvL6jfPRFXD_LA-AGtdB3zC5fqKnzW_5Q9b3NV2i2PDUeyessPalquNmR8T034jGdFhcEc5hfuL7pmsaaFTUThxU8H7gGEySm7eUMsEtEsQkYENPFlpuzy5qQb8HZmnNG_VTwTJnE/s320/Chocolate+Cupcake+NEW.JPG" /></a></div><br /><p><span style="white-space: pre-wrap;">This recipe is perfect for chocolate lovers - and can be tweaked to make cupcakes or a large cake. I have experimented with so many chocolate cake recipes, but nothing was chocolately or strong enough. I love a rich a sticky chocolate cake (perhaps slightly under-baked), and the trick is using a great quality cocoa powder. </span></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"cpn1m","text":"This recipe is perfect for chocolate lovers - and can be tweaked to make cupcakes or a large cake. I have experimented with so many chocolate cake recipes, but nothing was chocolately or strong enough. I love a rich a sticky chocolate cake (perhaps slightly under-baked), and the trick is using a great quality cocoa powder. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"98a26","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"3f7oe","text":"All I use is Bournville Cocoa Powder, it's pure quality and super strength make an excellent chocolate cake. My trick with this cake is to slightly under-bake so it's sticky. Once you take cakes out of the oven, it will continue to cook which is why many cakes can end up as dry and dense. You'll know the cake is ready to be removed from the oven when you push down on the top and it bounces back. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="p2v2-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="p2v2-0-0"><span data-offset-key="p2v2-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="4qig5-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4qig5-0-0"><span data-offset-key="4qig5-0-0">All I use is Bournville Cocoa Powder, it's pure quality and super strength make an excellent chocolate cake. My trick with this cake is to slightly under-bake so it's sticky. Once you take cakes out of the oven, it will continue to cook which is why many cakes can end up as dry and dense. You'll know the cake is ready to be removed from the oven when you push down on the top and it bounces back. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4qig5-0-0"><span data-offset-key="4qig5-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4qig5-0-0"><span data-offset-key="4qig5-0-0"><b>Death by chocolate cake</b></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4qig5-0-0"><span data-offset-key="4qig5-0-0">Makes 18-20 cupcakes or a two layer 8" cake.</span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4qig5-0-0"><span data-offset-key="4qig5-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4qig5-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"7ersg","text":"Ingredients","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":11,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"1qjse","text":"For the cake: ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":14,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"5dt1i","text":"200g Caster sugar","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"824ov","text":"175g Butter (softened - at room temperature) ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2m9jl","text":"2 Eggs ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5fp6r","text":"200g Self-raising flour ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8luc1","text":"50g Bournville Cocoa Powder","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"6tu2v","text":"150ml Creme Fraiche ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"67r7p","text":"1tsp Vanilla extract","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"9cifv","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"83rlq","text":"For the icing: ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":15,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"e92kb","text":"75g Butter ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"558hg","text":"200g Dark chocolate (melted)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"calti","text":"1tbsp Golden syrup ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"84gqe","text":"125ml Creme Fraiche ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"7h8lq","text":"350g Icing sugar (you may need more if the mixture is a little runny)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"aa21i","text":"1tsp Vanilla extract","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="46hst-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="46hst-0-0"><span data-offset-key="46hst-0-0" style="font-weight: bold;">Ingredients</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="1c0o3-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1c0o3-0-0"><span data-offset-key="1c0o3-0-0" style="font-weight: bold;">For the cake: </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="49r9j-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="49r9j-0-0"><span data-offset-key="49r9j-0-0">200g Caster sugar</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="b7tjt-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="b7tjt-0-0"><span data-offset-key="b7tjt-0-0">175g Butter (softened - at room temperature) </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="1h4h-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1h4h-0-0"><span data-offset-key="1h4h-0-0">2 Eggs </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="c1l2a-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="c1l2a-0-0"><span data-offset-key="c1l2a-0-0">200g Self-raising flour </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="44bh5-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="44bh5-0-0"><span data-offset-key="44bh5-0-0">50g Bournville Cocoa Powder</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="e7398-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="e7398-0-0"><span data-offset-key="e7398-0-0">150ml Creme Fraiche </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="7rrfb-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7rrfb-0-0"><span data-offset-key="7rrfb-0-0">1tsp Vanilla extract</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="cmi4k-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="cmi4k-0-0"><span data-offset-key="cmi4k-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="a1g24-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="a1g24-0-0"><span data-offset-key="a1g24-0-0" style="font-weight: bold;">For the icing: </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="9f3gf-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="9f3gf-0-0"><span data-offset-key="9f3gf-0-0">75g Butter </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="485ie-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="485ie-0-0"><span data-offset-key="485ie-0-0">200g Dark chocolate (melted)</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="3h4n5-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="3h4n5-0-0"><span data-offset-key="3h4n5-0-0">1tbsp Golden syrup </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="d8tk5-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="d8tk5-0-0"><span data-offset-key="d8tk5-0-0">125ml Creme Fraiche </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="5ibdb-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5ibdb-0-0"><span data-offset-key="5ibdb-0-0">350g Icing sugar (you may need more if the mixture is a little runny)</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="8i1cg-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8i1cg-0-0"><span data-offset-key="8i1cg-0-0">1tsp Vanilla extract</span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8i1cg-0-0"><span data-offset-key="8i1cg-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8i1cg-0-0"><span data-offset-key="8i1cg-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"b6do8","text":"Method ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":7,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>Method </b></div></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8i1cg-0-0"><span data-offset-key="8i1cg-0-0">1. Pre-heat your oven to 180º and line your tins or place your cupcake cases into cupcake tins. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8i1cg-0-0"><span data-offset-key="8i1cg-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8i1cg-0-0"><span data-offset-key="8i1cg-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"39q1a","text":"2. Add the caster sugar and butter to your mixer and cream with the whisk attachment on medium-high speed until soft and fluffy - this usually takes 3 - 4 minutes. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">2. Add the caster sugar and butter to your mixer and cream with the whisk attachment on medium-high speed until soft and fluffy - this usually takes 3 - 4 minutes. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"39q1a","text":"2. Add the caster sugar and butter to your mixer and cream with the whisk attachment on medium-high speed until soft and fluffy - this usually takes 3 - 4 minutes. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"39q1a","text":"2. Add the caster sugar and butter to your mixer and cream with the whisk attachment on medium-high speed until soft and fluffy - this usually takes 3 - 4 minutes. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"581hb","text":"3. Add the eggs one at a time and ensure the first egg is fully incorporated before adding the second. This will prevent curdling. If your mixture does curdle, add a tablespoon of your flour. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"119er","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"eegvf","text":"4. Add the flour and cocoa powder and mix on a slow-medium speed until fully incorporated. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="b08k4-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="b08k4-0-0"><span data-offset-key="b08k4-0-0">3. Add the eggs one at a time and ensure the first egg is fully incorporated before adding the second. This will prevent curdling. If your mixture does curdle, add a tablespoon of your flour. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="7o58a-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7o58a-0-0"><span data-offset-key="7o58a-0-0"><br data-text="true" /></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="5pimb" data-offset-key="64bg7-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="64bg7-0-0"><span data-offset-key="64bg7-0-0">4. Add the flour and cocoa powder and mix on a slow-medium speed until fully incorporated. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="64bg7-0-0"><span data-offset-key="64bg7-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="64bg7-0-0"><span data-offset-key="64bg7-0-0">5. Incorporate the creme fraiche and vanilla and whisk on a high speed for 2 minutes until smooth and creamy. Don't under beat as the mixture will then not be as really chocolatey as you want it.
</span></div></div></div></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"8dpmh","text":"6. Split the mixture between your two 8\" tins, or fill your cupcake cases to half way and place in the oven for 15-18 minutes. At 15 minutes, keep checking your cake as different ovens and cake tins will bake at different speeds. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">6. Split the mixture between your two 8" tins, or fill your cupcake cases to half way and place in the oven for 15-18 minutes. At 15 minutes, keep checking your cake as different ovens and cake tins will bake at different speeds. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"8dpmh","text":"6. Split the mixture between your two 8\" tins, or fill your cupcake cases to half way and place in the oven for 15-18 minutes. At 15 minutes, keep checking your cake as different ovens and cake tins will bake at different speeds. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"8dpmh","text":"6. Split the mixture between your two 8\" tins, or fill your cupcake cases to half way and place in the oven for 15-18 minutes. At 15 minutes, keep checking your cake as different ovens and cake tins will bake at different speeds. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"1481v","text":"7. Once baked, remove from the oven and allow to cool. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">7. Once baked, remove from the oven and allow to cool. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"1481v","text":"7. Once baked, remove from the oven and allow to cool. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"1481v","text":"7. Once baked, remove from the oven and allow to cool. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2tlja","text":"8. To make the icing, melt the butter and the dark chocolate in a glass bowl over slightly simmering water. Make sure this is on a low heat as you don't want to melt the chocolate too quickly. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">8. To make the icing, melt the butter and the dark chocolate in a glass bowl over slightly simmering water. Make sure this is on a low heat as you don't want to melt the chocolate too quickly. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2tlja","text":"8. To make the icing, melt the butter and the dark chocolate in a glass bowl over slightly simmering water. Make sure this is on a low heat as you don't want to melt the chocolate too quickly. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2tlja","text":"8. To make the icing, melt the butter and the dark chocolate in a glass bowl over slightly simmering water. Make sure this is on a low heat as you don't want to melt the chocolate too quickly. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"fslp4","text":"9. Once melted, allow the chocolate mixture to cool slightly. Add the icing sugar to your mixer and pout the chocolate in gradually to incorporate. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">9. Once melted, allow the chocolate mixture to cool slightly. Add the icing sugar to your mixer and pout the chocolate in gradually to incorporate. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"fslp4","text":"9. Once melted, allow the chocolate mixture to cool slightly. Add the icing sugar to your mixer and pout the chocolate in gradually to incorporate. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"fslp4","text":"9. Once melted, allow the chocolate mixture to cool slightly. Add the icing sugar to your mixer and pout the chocolate in gradually to incorporate. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"7q94u","text":"10. Then add the golden syrup, creme fraiche and vanilla extract and whip for 5-6 minutes. At this point, you may need to add more icing sugar depending on how you would like to decorate your cakes. Cupcakes tend to need more icing sugar so that the icing will stand on its own. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">10. Then add the golden syrup, creme fraiche and vanilla extract and whip for 5-6 minutes. At this point, you may need to add more icing sugar depending on how you would like to decorate your cakes. Cupcakes tend to need more icing sugar so that the icing will stand on its own. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"7q94u","text":"10. Then add the golden syrup, creme fraiche and vanilla extract and whip for 5-6 minutes. At this point, you may need to add more icing sugar depending on how you would like to decorate your cakes. Cupcakes tend to need more icing sugar so that the icing will stand on its own. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"7q94u","text":"10. Then add the golden syrup, creme fraiche and vanilla extract and whip for 5-6 minutes. At this point, you may need to add more icing sugar depending on how you would like to decorate your cakes. Cupcakes tend to need more icing sugar so that the icing will stand on its own. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"7vjfc","text":"11. Serve the cupcakes with a drizzle of melted chocolate over the top and a little double cream to really excite the taste buds. And enjoy! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">11. Serve the cupcakes with a drizzle of melted chocolate over the top and a little double cream to really excite the taste buds. And enjoy! </div></div></div></div></div></div>
</span></div></div></div></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-82060095763079817852020-08-25T03:18:00.002-07:002020-10-22T03:43:10.875-07:00RECIPE | Coconut & Raspberry Cupcakes<p> <span style="white-space: pre-wrap;">A simple, but gorgeous flavour combination that tickles any taste buds. I was first asked to make Coconut & Raspberry cupcakes for a baby shower on the weekend - and in my opinion, it is the perfect flavour combination to welcome a baby girl into the world!</span></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"5q69g","text":"Raspberry and coconut allow you to include the perfect colours for a girls baby shower. It gave me the perfect excuse to decorate them a littler differently too - taking inspiration from @milkandwaterbakingco for the multi-coloured beauties. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2rr2r","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2v2uk","text":"I even added a raspberry coulis and coconut centre for the extra hit of flavour - and it's easy to do. Simply cut out the centre of the cake with an apple corer or knife (or you can buy a cupcake corer from Lakeland) and then fill it up!","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="5s1j5-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5s1j5-0-0"><span data-offset-key="5s1j5-0-0">Raspberry and coconut allow you to include the perfect colours for a girls baby shower. It gave me the perfect excuse to decorate them a littler differently too - taking inspiration from @milkandwaterbakingco for the multi-coloured beauties. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5s1j5-0-0"><span data-offset-key="5s1j5-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5s1j5-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2R6ZKwrGuEBErYprdEdiiUsft7_Dm3rvGipmua2LbmpO_FPI8zcCttVkxcgZ8lLo0r4YjKtk6vqD4pHPc4NAuo9JTeMQu5VLnvRerQMeJy29B9ylEcotFsSXezrTgMckNYuJnlD8Z2E/s928/Raspberry+%2526+Coconut.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="928" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2R6ZKwrGuEBErYprdEdiiUsft7_Dm3rvGipmua2LbmpO_FPI8zcCttVkxcgZ8lLo0r4YjKtk6vqD4pHPc4NAuo9JTeMQu5VLnvRerQMeJy29B9ylEcotFsSXezrTgMckNYuJnlD8Z2E/s320/Raspberry+%2526+Coconut.jpeg" width="320" /></a></div><span data-offset-key="5s1j5-0-0"><br /></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="ecd9a-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="ecd9a-0-0"><span data-offset-key="ecd9a-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="7funi-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7funi-0-0"><span data-offset-key="7funi-0-0">I even added a raspberry coulis and coconut centre for the extra hit of flavour - and it's easy to do. Simply cut out the centre of the cake with an apple corer or knife (or you can buy a cupcake corer from Lakeland) and then fill it up!</span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7funi-0-0"><span data-offset-key="7funi-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7funi-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2gb67","text":"Raspberry Cupcakes with Coconut Buttercream ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":44,"style":"18"},{"offset":0,"length":44,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"69cea","text":"Servings: 12 cupcakes ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"cgc4l","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"dos64","text":"Ingredients","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"dj9af","text":"For the Raspberry cake: ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"3ffag","text":"150g Stork butter (room temperature) ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"9oa3g","text":"150g Caster sugar ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5u331","text":"3 Eggs ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"c70ki","text":"150g Self-raising flour ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8r8du","text":"1tsp Vanilla extract ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8206p","text":"36 Fresh raspberries ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"7e36o","text":"For the coconut buttercream: ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"cclim","text":"250g Butter (softened) ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2872b","text":"500g Icing sugar ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"3m2ud","text":"1tbsp Coconut extract/flavouring ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"92c6b","text":"1 - 2tsp Tonic water/Sparkling water ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"dv2kc","text":"Pink food colouring (optional) ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"cv3ub","text":"Desiccated coconut (for decoration) ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"38t7k","text":"For the secret cupcake centre: ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"a6un2","text":"100ml Raspberry coulis ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"1hnkf","text":"150g Desiccated coconut ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"ft4d","text":"Method","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"ensuf","text":"1. Pre-heat your oven to 180ºC and line a cupcake tin with 12 cupcake cases. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"c87qo","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"3ijvf","text":"2. Measure the Stork butter and caster sugar into your mixer and place on a medium-high speed for 3-4 minutes until you have a light and fluffy mixture. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"3rf0s","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5aehg","text":"3. Keep your mixer on a medium speed and add your eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Add the vanilla extract. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"mlmc","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8st2b","text":"4. Add the self-raising flour and mix on a low-medium speed until incorporated and then increase the speed of your mixture to high for 3-4 minutes which will leave you with a creamy batter (a lot of bakers may read this and think - WHAT ARE YOU DOING? But I prefer this method as opposed to folding in the flour. It leaves you with an extra creamy batter and makes a better tasting cake in my opinion!).","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5gjfl","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"4hj67","text":"5. Place one fresh raspberry in the centre of each cupcake case - then fill the cases 1/2 - 3/4 full with the batter. Then spike two further raspberries into each cupcake - this will give you lovely bursts of raspberry flavour as you bite into the cupcake - yum! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"9nttl","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"b7i2k","text":"6. Place your cupcakes in the oven for 15 minutes. This will vary depending on your oven so start checking after 12 - either poke a skewer into your cakes until they come out clean or lightly push on the top of the cupcake - if it bounces back then they're ready! Remember they will also continue to cake when you take them out of the oven - you don't want to over bake them. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5ufs6","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"f2l3o","text":"7. Whilst your cupcakes are cooling, you can start to make your icing. Place the butter in your mixer along with the coconut extract and mix on a high speed until light and fluffy. Usually 3-4 minutes. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"e4dlu","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"b6tqp","text":"8. Put all of the icing sugar in the mixer and mix on a low speed until incorporated. Add 1tsp of Tonic water/Sparking water (something with a little fizz makes the icing extra creamy and fluffy - something I discovered when I first started making G&T cupcakes). Be careful not to add too much and it will depend on your mixture as to whether you add the second teaspoon. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"6qm9g","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"eiaa4","text":"9. Turn the mixer up to high and continue to mix until you have a light and fluffy consistency. The longer you mix the whiter it will get - which will mean pretty cupcakes. Rather than a yellow tinge from the butter. I normally mix my buttercream for at least 5 minutes on a high speed for a fluffy consistency (and better flavour - not too heavy). At this point - add your food colouring (optional).","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"fs3h6","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"6dl9i","text":"10. Place a floral tip onto a disposable piping bag and be creative! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="96a1q-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="96a1q-0-0"><span data-offset-key="96a1q-0-0" style="font-weight: bold;">Raspberry Cupcakes with Coconut Buttercream </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="eq56q-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="eq56q-0-0"><span data-offset-key="eq56q-0-0">Servings: 12 cupcakes </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="aheo7-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="aheo7-0-0"><span data-offset-key="aheo7-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="5krj2-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5krj2-0-0"><span data-offset-key="5krj2-0-0"><u>Ingredients</u></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="9i31e-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="9i31e-0-0"><span data-offset-key="9i31e-0-0">For the Raspberry cake: </span></div></div><ul class="public-DraftStyleDefault-ul" data-offset-key="2ldts-0-0"><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-reset public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="2ldts-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="2ldts-0-0"><span data-offset-key="2ldts-0-0">150g Stork butter (room temperature) </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="dkrg-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="dkrg-0-0"><span data-offset-key="dkrg-0-0">150g Caster sugar </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="buc0-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="buc0-0-0"><span data-offset-key="buc0-0-0">3 Eggs </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="7ek83-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7ek83-0-0"><span data-offset-key="7ek83-0-0">150g Self-raising flour </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="44abo-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="44abo-0-0"><span data-offset-key="44abo-0-0">1tsp Vanilla extract </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="cs2ic-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="cs2ic-0-0"><span data-offset-key="cs2ic-0-0">36 Fresh raspberries </span></div></li></ul><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="eee2v-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="eee2v-0-0"><span data-offset-key="eee2v-0-0">For the coconut buttercream: </span></div></div><ul class="public-DraftStyleDefault-ul" data-offset-key="e0c2p-0-0"><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-reset public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="e0c2p-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="e0c2p-0-0"><span data-offset-key="e0c2p-0-0">250g Butter (softened) </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="ch2fo-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="ch2fo-0-0"><span data-offset-key="ch2fo-0-0">500g Icing sugar </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="9uieq-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="9uieq-0-0"><span data-offset-key="9uieq-0-0">1tbsp Coconut extract/flavouring </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="2ujq3-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="2ujq3-0-0"><span data-offset-key="2ujq3-0-0">1 - 2tsp Tonic water/Sparkling water </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="12euj-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="12euj-0-0"><span data-offset-key="12euj-0-0">Pink food colouring (optional) </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="bn8rr-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bn8rr-0-0"><span data-offset-key="bn8rr-0-0">Desiccated coconut (for decoration) </span></div></li></ul><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="647kr-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="647kr-0-0"><span data-offset-key="647kr-0-0">For the secret cupcake centre: </span></div></div><ul class="public-DraftStyleDefault-ul" data-offset-key="kbbp-0-0"><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-reset public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="kbbp-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="kbbp-0-0"><span data-offset-key="kbbp-0-0">100ml Raspberry coulis </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="9mutk" data-offset-key="1lquh-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1lquh-0-0"><span data-offset-key="1lquh-0-0">150g Desiccated coconut </span></div></li></ul><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="6ig9b-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="6ig9b-0-0"><span data-offset-key="6ig9b-0-0"><u>Method</u></span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="1f3ru-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1f3ru-0-0"><span data-offset-key="1f3ru-0-0">1. Pre-heat your oven to 180ºC and line a cupcake tin with 12 cupcake cases. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="7gobo-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7gobo-0-0"><span data-offset-key="7gobo-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="281bq-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="281bq-0-0"><span data-offset-key="281bq-0-0">2. Measure the Stork butter and caster sugar into your mixer and place on a medium-high speed for 3-4 minutes until you have a light and fluffy mixture. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="795pi-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="795pi-0-0"><span data-offset-key="795pi-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="drphn-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="drphn-0-0"><span data-offset-key="drphn-0-0">3. Keep your mixer on a medium speed and add your eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Add the vanilla extract. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="1q5df-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1q5df-0-0"><span data-offset-key="1q5df-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="32mb7-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="32mb7-0-0"><span data-offset-key="32mb7-0-0">4. Add the self-raising flour and mix on a low-medium speed until incorporated and then increase the speed of your mixture to high for 3-4 minutes which will leave you with a creamy batter (a lot of bakers may read this and think - WHAT ARE YOU DOING? But I prefer this method as opposed to folding in the flour. It leaves you with an extra creamy batter and makes a better tasting cake in my opinion!).</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="9fvtr-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="9fvtr-0-0"><span data-offset-key="9fvtr-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="aqrrq-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="aqrrq-0-0"><span data-offset-key="aqrrq-0-0">5. Place one fresh raspberry in the centre of each cupcake case - then fill the cases 1/2 - 3/4 full with the batter. Then spike two further raspberries into each cupcake - this will give you lovely bursts of raspberry flavour as you bite into the cupcake - yum! </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="f7uv3-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="f7uv3-0-0"><span data-offset-key="f7uv3-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="50j1s-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="50j1s-0-0"><span data-offset-key="50j1s-0-0">6. Place your cupcakes in the oven for 15 minutes. This will vary depending on your oven so start checking after 12 - either poke a skewer into your cakes until they come out clean or lightly push on the top of the cupcake - if it bounces back then they're ready! Remember they will also continue to cake when you take them out of the oven - you don't want to over bake them. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="envjc-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="envjc-0-0"><span data-offset-key="envjc-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="34dj-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="34dj-0-0"><span data-offset-key="34dj-0-0">7. Whilst your cupcakes are cooling, you can start to make your icing. Place the butter in your mixer along with the coconut extract and mix on a high speed until light and fluffy. Usually 3-4 minutes. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="bqs5k-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bqs5k-0-0"><span data-offset-key="bqs5k-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="bc40e-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bc40e-0-0"><span data-offset-key="bc40e-0-0">8. Put all of the icing sugar in the mixer and mix on a low speed until incorporated. Add 1tsp of Tonic water/Sparking water (something with a little fizz makes the icing extra creamy and fluffy - something I discovered when I first started making G&T cupcakes). Be careful not to add too much and it will depend on your mixture as to whether you add the second teaspoon. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="4uh9u-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4uh9u-0-0"><span data-offset-key="4uh9u-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="8espk-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8espk-0-0"><span data-offset-key="8espk-0-0">9. Turn the mixer up to high and continue to mix until you have a light and fluffy consistency. The longer you mix the whiter it will get - which will mean pretty cupcakes. Rather than a yellow tinge from the butter. I normally mix my buttercream for at least 5 minutes on a high speed for a fluffy consistency (and better flavour - not too heavy). At this point - add your food colouring (optional).</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="ccq52-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="ccq52-0-0"><span data-offset-key="ccq52-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="9mutk" data-offset-key="9rp21-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="9rp21-0-0"><span data-offset-key="9rp21-0-0">10. Place a floral tip onto a disposable piping bag and be creative! </span></div></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7funi-0-0"><br /></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-12133645212732501722020-08-20T03:03:00.001-07:002020-10-22T03:10:58.791-07:0010 secrets to cake baking<p> <span style="white-space: pre-wrap;">It's time to throw the store bought cake to one side and take on the challenge of baking fresh, delicious, moist, airy creations for your family and friends. My 10 secrets to baking will help conquer all fear and mean you are the best baker on your street. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfzzRRFpTiOv3tKm7oELlDnaBQ16b92-kBQGtsEeD2q63_DlH44e9U0EOIK3LOyCTDzyNx9AenfznKmzKtnGqDHCk16XoLw38tM0xCUrsjU-0pe3ICZLlxAFRJH3WH9tz0p8SMXekWII/s1114/IMG_8379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfzzRRFpTiOv3tKm7oELlDnaBQ16b92-kBQGtsEeD2q63_DlH44e9U0EOIK3LOyCTDzyNx9AenfznKmzKtnGqDHCk16XoLw38tM0xCUrsjU-0pe3ICZLlxAFRJH3WH9tz0p8SMXekWII/s320/IMG_8379.JPG" width="320" /></a></div><span style="white-space: pre-wrap;"><br /></span><p></p><p><b style="white-space: pre-wrap;">1. All good cakes start with accurate measuring </b></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"510lf","text":"1. All good cakes start with accurate measuring ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":48,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"326ka","text":"It may seem obvious, but the quantities are there for a reason. Be accurate and you'll be on the way to a great tasting cake! A cake is a chemistry experiment, and the quantities are perfect to get the right 'reaction'. You should ensure each stage of the cake making is perfect - and this is the start. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">It may seem obvious, but the quantities are there for a reason. Be accurate and you'll be on the way to a great tasting cake! A cake is a chemistry experiment, and the quantities are perfect to get the right 'reaction'. You should ensure each stage of the cake making is perfect - and this is the start.</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"326ka","text":"It may seem obvious, but the quantities are there for a reason. Be accurate and you'll be on the way to a great tasting cake! A cake is a chemistry experiment, and the quantities are perfect to get the right 'reaction'. You should ensure each stage of the cake making is perfect - and this is the start. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"326ka","text":"It may seem obvious, but the quantities are there for a reason. Be accurate and you'll be on the way to a great tasting cake! A cake is a chemistry experiment, and the quantities are perfect to get the right 'reaction'. You should ensure each stage of the cake making is perfect - and this is the start. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b> 2. The order is everything </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"326ka","text":"It may seem obvious, but the quantities are there for a reason. Be accurate and you'll be on the way to a great tasting cake! A cake is a chemistry experiment, and the quantities are perfect to get the right 'reaction'. You should ensure each stage of the cake making is perfect - and this is the start. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dcfq","text":"Whatever cake you are making, be sure to follow the order of adding ingredients carefully. If you are making a butter cake (e.g. pound cake/most layer cakes) make sure you first cream together the fat (e.g. butter) and sugar. This is how cakes get their soft, fine texture and moistness - then add the eggs one by one mixing thoroughly between additions before incorporating the dry ingredients whilst alternating with a liquid e.g. buttermilk. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Whatever cake you are making, be sure to follow the order of adding ingredients carefully. If you are making a butter cake (e.g. pound cake/most layer cakes) make sure you first cream together the fat (e.g. butter) and sugar. This is how cakes get their soft, fine texture and moistness - then add the eggs one by one mixing thoroughly between additions before incorporating the dry ingredients whilst alternating with a liquid e.g. buttermilk. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dcfq","text":"Whatever cake you are making, be sure to follow the order of adding ingredients carefully. If you are making a butter cake (e.g. pound cake/most layer cakes) make sure you first cream together the fat (e.g. butter) and sugar. This is how cakes get their soft, fine texture and moistness - then add the eggs one by one mixing thoroughly between additions before incorporating the dry ingredients whilst alternating with a liquid e.g. buttermilk. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dcfq","text":"Whatever cake you are making, be sure to follow the order of adding ingredients carefully. If you are making a butter cake (e.g. pound cake/most layer cakes) make sure you first cream together the fat (e.g. butter) and sugar. This is how cakes get their soft, fine texture and moistness - then add the eggs one by one mixing thoroughly between additions before incorporating the dry ingredients whilst alternating with a liquid e.g. buttermilk. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>3. Know your oven</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dcfq","text":"Whatever cake you are making, be sure to follow the order of adding ingredients carefully. If you are making a butter cake (e.g. pound cake/most layer cakes) make sure you first cream together the fat (e.g. butter) and sugar. This is how cakes get their soft, fine texture and moistness - then add the eggs one by one mixing thoroughly between additions before incorporating the dry ingredients whilst alternating with a liquid e.g. buttermilk. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"a4nj1","text":"Since starting to bake professional, I have moved house three times - that's three new ovens to get used to. My advice would be to get an oven thermometer to prevent an under or over done cake. Also, bake the cake on your middle shelf and gently close the oven door - slamming will cause the cake to lose air bubbles. To check if the cake is done, press lightly on the centre and if it springs back, it's ready. Or a skewer should come out clean. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Since starting to bake professional, I have moved house three times - that's three new ovens to get used to. My advice would be to get an oven thermometer to prevent an under or over done cake. Also, bake the cake on your middle shelf and gently close the oven door - slamming will cause the cake to lose air bubbles. To check if the cake is done, press lightly on the centre and if it springs back, it's ready. Or a skewer should come out clean. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"a4nj1","text":"Since starting to bake professional, I have moved house three times - that's three new ovens to get used to. My advice would be to get an oven thermometer to prevent an under or over done cake. Also, bake the cake on your middle shelf and gently close the oven door - slamming will cause the cake to lose air bubbles. To check if the cake is done, press lightly on the centre and if it springs back, it's ready. Or a skewer should come out clean. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b><br /></b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"a4nj1","text":"Since starting to bake professional, I have moved house three times - that's three new ovens to get used to. My advice would be to get an oven thermometer to prevent an under or over done cake. Also, bake the cake on your middle shelf and gently close the oven door - slamming will cause the cake to lose air bubbles. To check if the cake is done, press lightly on the centre and if it springs back, it's ready. Or a skewer should come out clean. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>4. Use the correct tin sizes</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"a4nj1","text":"Since starting to bake professional, I have moved house three times - that's three new ovens to get used to. My advice would be to get an oven thermometer to prevent an under or over done cake. Also, bake the cake on your middle shelf and gently close the oven door - slamming will cause the cake to lose air bubbles. To check if the cake is done, press lightly on the centre and if it springs back, it's ready. Or a skewer should come out clean. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e1vlc","text":"Your recipe calls for two 8\" cake tines, and you only have one 10\" cake tin. What do you do? You buy two 8\" tins. Tin sizes are specified in the recipe because a cake increases in volume 50 to 100 percent during baking; if your tin is too small, the cake will overflow, if it's too big, your cake will look flatter. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Your recipe calls for two 8" cake tines, and you only have one 10" cake tin. What do you do? You buy two 8" tins. Tin sizes are specified in the recipe because a cake increases in volume 50 to 100 percent during baking; if your tin is too small, the cake will overflow, if it's too big, your cake will look flatter. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e1vlc","text":"Your recipe calls for two 8\" cake tines, and you only have one 10\" cake tin. What do you do? You buy two 8\" tins. Tin sizes are specified in the recipe because a cake increases in volume 50 to 100 percent during baking; if your tin is too small, the cake will overflow, if it's too big, your cake will look flatter. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e1vlc","text":"Your recipe calls for two 8\" cake tines, and you only have one 10\" cake tin. What do you do? You buy two 8\" tins. Tin sizes are specified in the recipe because a cake increases in volume 50 to 100 percent during baking; if your tin is too small, the cake will overflow, if it's too big, your cake will look flatter. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>5. Consider the colour and material of your cake tins</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e1vlc","text":"Your recipe calls for two 8\" cake tines, and you only have one 10\" cake tin. What do you do? You buy two 8\" tins. Tin sizes are specified in the recipe because a cake increases in volume 50 to 100 percent during baking; if your tin is too small, the cake will overflow, if it's too big, your cake will look flatter. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"5tcs1","text":"You're probably now thinking, why on earth does the colour of the pan matter? Believe me - it does! Glass or dark non-stick tins usually require a 25 degree reduction in baking temperature versus silver-coloured aluminium tins. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">You're probably now thinking, why on earth does the colour of the pan matter? Believe me - it does! Glass or dark non-stick tins usually require a 25 degree reduction in baking temperature versus silver-coloured aluminium tins. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"5tcs1","text":"You're probably now thinking, why on earth does the colour of the pan matter? Believe me - it does! Glass or dark non-stick tins usually require a 25 degree reduction in baking temperature versus silver-coloured aluminium tins. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"5tcs1","text":"You're probably now thinking, why on earth does the colour of the pan matter? Believe me - it does! Glass or dark non-stick tins usually require a 25 degree reduction in baking temperature versus silver-coloured aluminium tins. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>6. Use the right flour for your recipe</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"5tcs1","text":"You're probably now thinking, why on earth does the colour of the pan matter? Believe me - it does! Glass or dark non-stick tins usually require a 25 degree reduction in baking temperature versus silver-coloured aluminium tins. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dpcql","text":"The flour in your recipe is that flour for a reason. Different types of flour have different percentages of protein - the more protein, the more gluten. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">The flour in your recipe is that flour for a reason. Different types of flour have different percentages of protein - the more protein, the more gluten. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dpcql","text":"The flour in your recipe is that flour for a reason. Different types of flour have different percentages of protein - the more protein, the more gluten. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dpcql","text":"The flour in your recipe is that flour for a reason. Different types of flour have different percentages of protein - the more protein, the more gluten. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>7. Try not to open the oven door unnecessarily </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dpcql","text":"The flour in your recipe is that flour for a reason. Different types of flour have different percentages of protein - the more protein, the more gluten. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"46g3d","text":"I know that sometimes it is hard to resist, but the more you open the oven door during the baking, the more the temperature of the oven will drop meaning an under baked cake. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">I know that sometimes it is hard to resist, but the more you open the oven door during the baking, the more the temperature of the oven will drop meaning an under baked cake. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"46g3d","text":"I know that sometimes it is hard to resist, but the more you open the oven door during the baking, the more the temperature of the oven will drop meaning an under baked cake. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"46g3d","text":"I know that sometimes it is hard to resist, but the more you open the oven door during the baking, the more the temperature of the oven will drop meaning an under baked cake. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>8. Don't take too long to cover a cake when working with fondant or sugar paste</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"46g3d","text":"I know that sometimes it is hard to resist, but the more you open the oven door during the baking, the more the temperature of the oven will drop meaning an under baked cake. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"aako4","text":"If you are covering a cake in sugar paste or fondant, the longer it takes, the more the paste will dry out and the more likely you are to get cracks. Try to avoid re-rolling the icing if you can. Rolling it out to the correct thickness first time will give you the best results. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">If you are covering a cake in sugar paste or fondant, the longer it takes, the more the paste will dry out and the more likely you are to get cracks. Try to avoid re-rolling the icing if you can. Rolling it out to the correct thickness first time will give you the best results. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"aako4","text":"If you are covering a cake in sugar paste or fondant, the longer it takes, the more the paste will dry out and the more likely you are to get cracks. Try to avoid re-rolling the icing if you can. Rolling it out to the correct thickness first time will give you the best results. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"aako4","text":"If you are covering a cake in sugar paste or fondant, the longer it takes, the more the paste will dry out and the more likely you are to get cracks. Try to avoid re-rolling the icing if you can. Rolling it out to the correct thickness first time will give you the best results. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>9. Make the cake perfect at every stage</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"aako4","text":"If you are covering a cake in sugar paste or fondant, the longer it takes, the more the paste will dry out and the more likely you are to get cracks. Try to avoid re-rolling the icing if you can. Rolling it out to the correct thickness first time will give you the best results. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"c6jg7","text":"I referenced this in the first point and it may seem obvious. Don't cut corners. Bake the cake as perfect as you can, roll the icing as perfect as you can, spend time smoothing out the icing for a flawless look and to avoid bubbles. It's a hell of a lot more difficult to fix things later down the line. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">I referenced this in the first point and it may seem obvious. Don't cut corners. Bake the cake as perfect as you can, roll the icing as perfect as you can, spend time smoothing out the icing for a flawless look and to avoid bubbles. It's a hell of a lot more difficult to fix things later down the line. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"c6jg7","text":"I referenced this in the first point and it may seem obvious. Don't cut corners. Bake the cake as perfect as you can, roll the icing as perfect as you can, spend time smoothing out the icing for a flawless look and to avoid bubbles. It's a hell of a lot more difficult to fix things later down the line. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSDQCSf4Xovgfb4ehb5UafYU3H5X2RAoeD2UZNkJELwe5j1M9F01KQjU2HK9kMmUcErdyCmqn_y1ERdUze8evoGR454nltwNc5OebLpu_ImTxkBLascCmY83S4jXYv-Px8mU-UTV8_Uk/s960/Wedding+cake+-+Alexa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSDQCSf4Xovgfb4ehb5UafYU3H5X2RAoeD2UZNkJELwe5j1M9F01KQjU2HK9kMmUcErdyCmqn_y1ERdUze8evoGR454nltwNc5OebLpu_ImTxkBLascCmY83S4jXYv-Px8mU-UTV8_Uk/s320/Wedding+cake+-+Alexa.jpg" /></a></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"c6jg7","text":"I referenced this in the first point and it may seem obvious. Don't cut corners. Bake the cake as perfect as you can, roll the icing as perfect as you can, spend time smoothing out the icing for a flawless look and to avoid bubbles. It's a hell of a lot more difficult to fix things later down the line. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"c6jg7","text":"I referenced this in the first point and it may seem obvious. Don't cut corners. Bake the cake as perfect as you can, roll the icing as perfect as you can, spend time smoothing out the icing for a flawless look and to avoid bubbles. It's a hell of a lot more difficult to fix things later down the line. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>10. Know your limits</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"c6jg7","text":"I referenced this in the first point and it may seem obvious. Don't cut corners. Bake the cake as perfect as you can, roll the icing as perfect as you can, spend time smoothing out the icing for a flawless look and to avoid bubbles. It's a hell of a lot more difficult to fix things later down the line. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"46idt","text":"I'm not being patronising here at all. I've been asked to do many different and 'out there' cake designs and it's easy to say 'Yeah, no problem' but sometimes, things are just out of your reach. Push yourself, challenge your ability. But if you push yourself too much, then it could cause you to stress out rather than enjoying the creative experience. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">I'm not being patronising here at all. I've been asked to do many different and 'out there' cake designs and it's easy to say 'Yeah, no problem' but sometimes, things are just out of your reach. Push yourself, challenge your ability. But if you push yourself too much, then it could cause you to stress out rather than enjoying the creative experience. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"46idt","text":"I'm not being patronising here at all. I've been asked to do many different and 'out there' cake designs and it's easy to say 'Yeah, no problem' but sometimes, things are just out of your reach. Push yourself, challenge your ability. But if you push yourself too much, then it could cause you to stress out rather than enjoying the creative experience. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"46idt","text":"I'm not being patronising here at all. I've been asked to do many different and 'out there' cake designs and it's easy to say 'Yeah, no problem' but sometimes, things are just out of your reach. Push yourself, challenge your ability. But if you push yourself too much, then it could cause you to stress out rather than enjoying the creative experience. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div></div></div></div></div></div></div></div></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-78346619099983730052020-08-18T03:00:00.001-07:002020-10-22T03:02:44.291-07:00The proof is in the pudding<p><span style="white-space: pre-wrap;">A tasting is vital when you are ordering a cake for such a special event, and I wouldn't want to accept a wedding cake order without one. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXFcaFzpfRVLsX_b92YGFgir5t5Mza9CAc9rJnxSTCTNd3safmc7iSx5Wh6jHY-E0BQdTKYc89v3zimiFEYpsxZbyW1kBOa_PyjF1Y5rQhCOCZ9Owzw3glB1uyGECqM6j2fW4autdy0M/s1498/Cupcake+Tower+-+Mr+%2526+Mrs+Bates.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1498" data-original-width="1124" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXFcaFzpfRVLsX_b92YGFgir5t5Mza9CAc9rJnxSTCTNd3safmc7iSx5Wh6jHY-E0BQdTKYc89v3zimiFEYpsxZbyW1kBOa_PyjF1Y5rQhCOCZ9Owzw3glB1uyGECqM6j2fW4autdy0M/s320/Cupcake+Tower+-+Mr+%2526+Mrs+Bates.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"3ok7c","text":"Whether you pick your flavours in advance, or I create a few flavours for you to chose from, it is absolutely essential to ensure you get exactly what you want on the day. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5cl9j","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"6ej4c","text":"Think about what your guests want, but ultimately, it should be flavours that you want. Whether that's a four tier chocolatey masterpeice, you want to surprise your guests with some 'out there' flavours or you want to stick to traditional fruit cake, it's YOUR decision. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="ddqp0" data-offset-key="1t7ha-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1t7ha-0-0"><span data-offset-key="1t7ha-0-0">Whether you pick your flavours in advance, or I create a few flavours for you to chose from, it is absolutely essential to ensure you get exactly what you want on the day. </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="ddqp0" data-offset-key="51v7-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="51v7-0-0"><span data-offset-key="51v7-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="ddqp0" data-offset-key="bs8bb-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bs8bb-0-0"><span data-offset-key="bs8bb-0-0">Think about what your guests want, but ultimately, it should be flavours that you want. Whether that's a four tier chocolatey masterpeice, you want to surprise your guests with some 'out there' flavours or you want to stick to traditional fruit cake, it's YOUR decision. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bs8bb-0-0"><span data-offset-key="bs8bb-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bs8bb-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHFSNTKOHNfMSTCSEyurNvCRhBhVc4EMMsGBnl6sUegOvXtyDj-Vx_kwtVlEi6WVPQSMF4OJbiFVPRc7pprSk9xdntM3t5dKjDV27jSAhOHBewAleuYzUBTcl0fvzo2YIfcHdDPbyrI0/s1024/Wedding+Tower.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1023" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHFSNTKOHNfMSTCSEyurNvCRhBhVc4EMMsGBnl6sUegOvXtyDj-Vx_kwtVlEi6WVPQSMF4OJbiFVPRc7pprSk9xdntM3t5dKjDV27jSAhOHBewAleuYzUBTcl0fvzo2YIfcHdDPbyrI0/s320/Wedding+Tower.jpeg" /></a></div><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"6dq4l","text":"Things to think about when ordering a wedding cake: ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":52,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"e1rn","text":"Flavours – some say this is the most important. As beautiful as the cake looks on the day, you’ve still got to eat it! ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"d1ent","text":"Venue – the cake has to stand out in the venue but at the same time suit the venue’s decor. Think about this when choosing either a fondant covered lacey number or a rustic naked looking cake ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"96fpa","text":"Guests- how many do you need to feed? Not all guests will want cake, but many will. My recommendation would be to cater for three quarters of your guests ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"5js9k","text":"Colours – what is your colour theme? Do you want the cake to be flawless white, or match your colours? ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"6b097","text":"Stand – does the wedding venue provide a dedicated wedding cake stand? Most do, but others don’t. I will provide the cake on an iced board, but any stands will come at an additional cost. A popular stand these days is a tree stump for that rustic feel ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"dn2v5","text":"Detail – do you want any ribbon on the cake? Any beading or fresh flowers? Do you want real flowers – perhaps those that you are using in your bouquet? Or would you prefer fondant/sugar paste flowers? Perhaps a combination of the two? Don’t go too over the top though, too much detail can detract from the elegance ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"60lft","text":"Flowers – if you decide to use real flowers, will these be provided by your florist so that they are matching or would you like the baker to provide them? I am always happy for the florist to provide them as that ensures the same flowers are used. I am also always happy for the florist to help assist with the arrangement. After all, they are the flower expert! ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"61ccj","text":"Covering – fondant, buttercream, sugar paste, naked….the possibilities are endless. All of my cakes are bespoke and made to your requirements and what you want for your wedding ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"157ni","text":"Additions – do you want a bespoke topper? Do you want additional cupcakes? ","type":"unordered-list-item","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="ddqp0" data-offset-key="akg6s-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="akg6s-0-0"><span data-offset-key="akg6s-0-0" style="font-weight: bold;">Things to think about when ordering a wedding cake: </span><span data-offset-key="akg6s-0-1"> </span></div></div><ul class="public-DraftStyleDefault-ul" data-offset-key="9rckj-0-0"><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-reset public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="9rckj-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="9rckj-0-0"><span data-offset-key="9rckj-0-0">Flavours – some say this is the most important. As beautiful as the cake looks on the day, you’ve still got to eat it! </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="7bpnv-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7bpnv-0-0"><span data-offset-key="7bpnv-0-0">Venue – the cake has to stand out in the venue but at the same time suit the venue’s decor. Think about this when choosing either a fondant covered lacey number or a rustic naked looking cake </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="46ijl-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="46ijl-0-0"><span data-offset-key="46ijl-0-0">Guests- how many do you need to feed? Not all guests will want cake, but many will. My recommendation would be to cater for three quarters of your guests </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="48pir-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="48pir-0-0"><span data-offset-key="48pir-0-0">Colours – what is your colour theme? Do you want the cake to be flawless white, or match your colours? </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="471g5-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="471g5-0-0"><span data-offset-key="471g5-0-0">Stand – does the wedding venue provide a dedicated wedding cake stand? Most do, but others don’t. I will provide the cake on an iced board, but any stands will come at an additional cost. A popular stand these days is a tree stump for that rustic feel </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="eat3t-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="eat3t-0-0"><span data-offset-key="eat3t-0-0">Detail – do you want any ribbon on the cake? Any beading or fresh flowers? Do you want real flowers – perhaps those that you are using in your bouquet? Or would you prefer fondant/sugar paste flowers? Perhaps a combination of the two? Don’t go too over the top though, too much detail can detract from the elegance </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="1dmrn-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="1dmrn-0-0"><span data-offset-key="1dmrn-0-0">Flowers – if you decide to use real flowers, will these be provided by your florist so that they are matching or would you like the baker to provide them? I am always happy for the florist to provide them as that ensures the same flowers are used. I am also always happy for the florist to help assist with the arrangement. After all, they are the flower expert! </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="dbdda-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="dbdda-0-0"><span data-offset-key="dbdda-0-0">Covering – fondant, buttercream, sugar paste, naked….the possibilities are endless. All of my cakes are bespoke and made to your requirements and what you want for your wedding </span></div></li><li class="_30PMG z64nJ _3C94N public-DraftStyleDefault-list-ltr public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-listLTR" data-block="true" data-editor="ddqp0" data-offset-key="17ds9-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="17ds9-0-0"><span data-offset-key="17ds9-0-0">Additions – do you want a bespoke topper? Do you want additional cupcakes? </span></div></li></ul></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bs8bb-0-0"><span data-offset-key="bs8bb-0-0"> </span>There are many things to think about when looking to order a wedding cake and worth thinking about these before you meet with your chosen baker so they can live your vision with you. </div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-14299285506320579542020-08-10T02:41:00.002-07:002020-10-22T02:52:46.619-07:0010 tricks to bring your baking fail back from disaster<p> <span data-offset-key="b7ips-0-0" style="white-space: pre-wrap;">I know how it feels when baking turns into a disaster, we've all been there! The fondant icing that splits when you are just about to ice a three-layer rainbow cake because you've taken too long to roll it out, the biscuits that spread into one giant slab on the baking tray, the curdled mixture that you just don't know how to fix. Sometimes, we just have to accept that things have gone wrong, and make what you have into something different (or sometimes just start again!), but here are </span><span data-offset-key="b7ips-0-1" style="font-weight: bold; white-space: pre-wrap;">my top 10 tricks to help you come back from the baking 'Hall of Lame'.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZiHpDa4TVg66uVtwVNH8_GEIFIHP5og6YlkAl3JceC3fTk7JzcIa8kzO6l6_C1xB1H-2msf8kiyvgNwPde0YmWgtkXTszXAbZSpgtH-0SEjK1TLNSxjX9fj4YQlc08Vb6GgDXuG2ecc/s615/GBBO.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="410" data-original-width="615" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZiHpDa4TVg66uVtwVNH8_GEIFIHP5og6YlkAl3JceC3fTk7JzcIa8kzO6l6_C1xB1H-2msf8kiyvgNwPde0YmWgtkXTszXAbZSpgtH-0SEjK1TLNSxjX9fj4YQlc08Vb6GgDXuG2ecc/w400-h266/GBBO.png" title="GBBO Fail" width="400" /></a></div><br /><p><b style="white-space: pre-wrap;">1. Use your broken cake for the bottom of a trifle </b></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"4u9t","text":"1. Use your broken cake for the bottom of a trifle ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":51,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"aqbgi","text":"You were going to serve a gorgeous and elaborate cake for your dinner guests but the cake falls apart as you're taking it out of the tin. Yes - sticking together cake with buttercream may be fun, but it doesn't look that pretty. So, break the cake up and use it as the base of a trifle. Everyone will be none the wiser AND they will be impressed that you've made a whole trifle from scratch! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">You were going to serve a gorgeous and elaborate cake for your dinner guests but the cake falls apart as you're taking it out of the tin. Yes - sticking together cake with buttercream may be fun, but it doesn't look that pretty. So, break the cake up and use it as the base of a trifle. Everyone will be none the wiser AND they will be impressed that you've made a whole trifle from scratch! </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"aqbgi","text":"You were going to serve a gorgeous and elaborate cake for your dinner guests but the cake falls apart as you're taking it out of the tin. Yes - sticking together cake with buttercream may be fun, but it doesn't look that pretty. So, break the cake up and use it as the base of a trifle. Everyone will be none the wiser AND they will be impressed that you've made a whole trifle from scratch! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"aqbgi","text":"You were going to serve a gorgeous and elaborate cake for your dinner guests but the cake falls apart as you're taking it out of the tin. Yes - sticking together cake with buttercream may be fun, but it doesn't look that pretty. So, break the cake up and use it as the base of a trifle. Everyone will be none the wiser AND they will be impressed that you've made a whole trifle from scratch! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"eh0o","text":"2. The key to fixing a mixture that is curdled is just adding a little of the dry mixture you were using e.g. flour ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":116,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>2. The key to fixing a mixture that is curdled is just adding a little of the dry mixture you were using e.g. flour </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"eh0o","text":"2. The key to fixing a mixture that is curdled is just adding a little of the dry mixture you were using e.g. flour ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":116,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"49dnp","text":"Your cake mixture can curdle if you add your liquid (in most cases, eggs) too quickly without ensuring it is fully incorporated, but it is easily fixed! Simply take a little of your dry mixture and fold it in - problem solved! The same trick can be used for frosting. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Your cake mixture can curdle if you add your liquid (in most cases, eggs) too quickly without ensuring it is fully incorporated, but it is easily fixed! Simply take a little of your dry mixture and fold it in - problem solved! The same trick can be used for frosting. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"49dnp","text":"Your cake mixture can curdle if you add your liquid (in most cases, eggs) too quickly without ensuring it is fully incorporated, but it is easily fixed! Simply take a little of your dry mixture and fold it in - problem solved! The same trick can be used for frosting. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"49dnp","text":"Your cake mixture can curdle if you add your liquid (in most cases, eggs) too quickly without ensuring it is fully incorporated, but it is easily fixed! Simply take a little of your dry mixture and fold it in - problem solved! The same trick can be used for frosting. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"enap4","text":"3. Use your broken cake for cake pops ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":38,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>3. Use your broken cake for cake pops </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"enap4","text":"3. Use your broken cake for cake pops ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":38,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e19qq","text":"Crumble your cake into a food processor, add your icing and blend to get a consistency that you can mould into balls, freeze and dip into melted chocolate or candy melts. Simple. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Crumble your cake into a food processor, add your icing and blend to get a consistency that you can mould into balls, freeze and dip into melted chocolate or candy melts. Simple. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e19qq","text":"Crumble your cake into a food processor, add your icing and blend to get a consistency that you can mould into balls, freeze and dip into melted chocolate or candy melts. Simple. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwwr2OCHQGwcd-JU9ILSf9YC17THnUfK-WqfuzMYdOsG_tP8AE6K3f-KR88jQxnH3BFf4z8zNN1tdEg551WJSnGVMGiJ54t_QH3qlp2WB71WhJPj5g7OueHZFKKL7oUHi2FeqW3pbHB8/s1024/Orange+cake+pops.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cake pops" border="0" data-original-height="1024" data-original-width="1023" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwwr2OCHQGwcd-JU9ILSf9YC17THnUfK-WqfuzMYdOsG_tP8AE6K3f-KR88jQxnH3BFf4z8zNN1tdEg551WJSnGVMGiJ54t_QH3qlp2WB71WhJPj5g7OueHZFKKL7oUHi2FeqW3pbHB8/w320-h320/Orange+cake+pops.jpeg" width="320" /></a></div><br /><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e19qq","text":"Crumble your cake into a food processor, add your icing and blend to get a consistency that you can mould into balls, freeze and dip into melted chocolate or candy melts. Simple. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"e19qq","text":"Crumble your cake into a food processor, add your icing and blend to get a consistency that you can mould into balls, freeze and dip into melted chocolate or candy melts. Simple. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"1bj7k","text":"4. Call your sinking cake a torte","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":33,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>4. Call your sinking cake a torte</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"1bj7k","text":"4. Call your sinking cake a torte","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":33,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"de3ci","text":"You've taken your cake out of the oven and it starts to sink. What do you do? Pour chocolate over the top and call it a torte - don't tell anyone and they will never know. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">You've taken your cake out of the oven and it starts to sink. What do you do? Pour chocolate over the top and call it a torte - don't tell anyone and they will never know. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"de3ci","text":"You've taken your cake out of the oven and it starts to sink. What do you do? Pour chocolate over the top and call it a torte - don't tell anyone and they will never know. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"de3ci","text":"You've taken your cake out of the oven and it starts to sink. What do you do? Pour chocolate over the top and call it a torte - don't tell anyone and they will never know. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>5. Cut the middle of your sunken cake out </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"de3ci","text":"You've taken your cake out of the oven and it starts to sink. What do you do? Pour chocolate over the top and call it a torte - don't tell anyone and they will never know. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"cau9f","text":"Another option for a sunken cake, simply cut out the centre and your cake turns into a successful ring cake so that you can keep your smugness! Don't waster the centre either - use it as the bottom of a Baked Alaska - or cover your cake in icing and sprinkle cake crumbs over the top.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Another option for a sunken cake, simply cut out the centre and your cake turns into a successful ring cake so that you can keep your smugness! Don't waster the centre either - use it as the bottom of a Baked Alaska - or cover your cake in icing and sprinkle cake crumbs over the top.</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"cau9f","text":"Another option for a sunken cake, simply cut out the centre and your cake turns into a successful ring cake so that you can keep your smugness! Don't waster the centre either - use it as the bottom of a Baked Alaska - or cover your cake in icing and sprinkle cake crumbs over the top.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"cau9f","text":"Another option for a sunken cake, simply cut out the centre and your cake turns into a successful ring cake so that you can keep your smugness! Don't waster the centre either - use it as the bottom of a Baked Alaska - or cover your cake in icing and sprinkle cake crumbs over the top.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"3n6e7","text":"6. Cut your slab of biscuit into thin strips ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":45,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>6. Cut your slab of biscuit into thin strips </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"3n6e7","text":"6. Cut your slab of biscuit into thin strips ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":45,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"deqm","text":"Your biscuits have baked into a huge slab and your elaborate shapes are no more. But do not fear, cut your biscuit into thin strips and serve with a warm chocolate sauce. It doesn't get much better than that!","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Your biscuits have baked into a huge slab and your elaborate shapes are no more. But do not fear, cut your biscuit into thin strips and serve with a warm chocolate sauce. It doesn't get much better than that!</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"deqm","text":"Your biscuits have baked into a huge slab and your elaborate shapes are no more. But do not fear, cut your biscuit into thin strips and serve with a warm chocolate sauce. It doesn't get much better than that!","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b><br /></b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"deqm","text":"Your biscuits have baked into a huge slab and your elaborate shapes are no more. But do not fear, cut your biscuit into thin strips and serve with a warm chocolate sauce. It doesn't get much better than that!","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dm7lr","text":"7. Fix a burnt cake by using a metal sieve to rub off the burnt bits ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":69,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>7. Fix a burnt cake by using a metal sieve to rub off the burnt bits </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"dm7lr","text":"7. Fix a burnt cake by using a metal sieve to rub off the burnt bits ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":69,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"3550l","text":"This means you can remove the burnt bits without cutting and changing the shape of the cake too much.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">This means you can remove the burnt bits without cutting and changing the shape of the cake too much.</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"3550l","text":"This means you can remove the burnt bits without cutting and changing the shape of the cake too much.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"3550l","text":"This means you can remove the burnt bits without cutting and changing the shape of the cake too much.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"8if42","text":"8. Pierce a dry or stale cake and pour alcohol or fruit juice over the top","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":74,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>8. Pierce a dry or stale cake and pour alcohol or fruit juice over the top</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"8if42","text":"8. Pierce a dry or stale cake and pour alcohol or fruit juice over the top","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":74,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2ol23","text":"Leave the cake wrapped for 24 hours and it will be as good as new.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Leave the cake wrapped for 24 hours and it will be as good as new.</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2ol23","text":"Leave the cake wrapped for 24 hours and it will be as good as new.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKQQfuLbYeo3b_qLT5LsoGXS-98Tgn9iVcXuR9eJ9hFSc6nyvYAxYzRIRlmbcbsBoSbsFtpW8mNC0C4XCL0_PdHM81P0gJX6TSCUPagGVGxDY2KeQynHFTadF5ImqYWp1y8-cnwK-2iI/s2048/G%2526T+Cupcake+NEW.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKQQfuLbYeo3b_qLT5LsoGXS-98Tgn9iVcXuR9eJ9hFSc6nyvYAxYzRIRlmbcbsBoSbsFtpW8mNC0C4XCL0_PdHM81P0gJX6TSCUPagGVGxDY2KeQynHFTadF5ImqYWp1y8-cnwK-2iI/s320/G%2526T+Cupcake+NEW.JPG" /></a></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2ol23","text":"Leave the cake wrapped for 24 hours and it will be as good as new.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2ol23","text":"Leave the cake wrapped for 24 hours and it will be as good as new.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2vjpu","text":"9. Fix a broken Swiss roll by rolling flat and cutting out shapes ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":66,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>9. Fix a broken Swiss roll by rolling flat and cutting out shapes </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2vjpu","text":"9. Fix a broken Swiss roll by rolling flat and cutting out shapes ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":66,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2388g","text":"You can then fill in between the slices of Swiss roll with cream and fruit and turn it into a sort of mille feuille.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">You can then fill in between the slices of Swiss roll with cream and fruit and turn it into a sort of mille feuille.</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2388g","text":"You can then fill in between the slices of Swiss roll with cream and fruit and turn it into a sort of mille feuille.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2388g","text":"You can then fill in between the slices of Swiss roll with cream and fruit and turn it into a sort of mille feuille.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"59c4u","text":"10. ALWAYS have a no-fail recipe in reserve ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":44,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>10. ALWAYS have a no-fail recipe in reserve </b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"59c4u","text":"10. ALWAYS have a no-fail recipe in reserve ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":44,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"a2ed","text":"If you get into such a disaster that there really is no coming back (it happens, trust me!), always have a recipe that you know won't fail and that won't take too long to create. A recipe that mixes in one bowl is great, like Nigella's Old Fashioned Cake recipe https://www.nigella.com/recipes/old-fashioned-chocolate-cake.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"19suv","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"1qpgm","text":"Always learn from your mistakes. Every day is a school day! Baking is an art and mistakes are all lessons in perfecting - I have certainly had my share in the past. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="e42ul" data-offset-key="5ho60-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="5ho60-0-0"><span data-offset-key="5ho60-0-0">If you get into such a disaster that there really is no coming back (it happens, trust me!), always have a recipe that you know won't fail and that won't take too long to create. A recipe that mixes in one bowl is great, like Nigella's Old Fashioned Cake recipe https://www.nigella.com/recipes/old-fashioned-chocolate-cake.</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="e42ul" data-offset-key="ergji-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="ergji-0-0"><span data-offset-key="ergji-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="e42ul" data-offset-key="bl24o-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bl24o-0-0"><span data-offset-key="bl24o-0-0">Always learn from your mistakes. Every day is a school day! Baking is an art and mistakes are all lessons in perfecting - I have certainly had my share in the past. </span></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-27045747644425960972020-08-06T02:29:00.001-07:002020-10-22T02:39:02.000-07:00Following your dreams<p> From the time that we are young children, we are always encouraged to follow our dreams. <span style="white-space: pre-wrap;">At this point, ambitions often include becoming an astronaut, a professional footballer, a fireman, the list goes on. When your parents tell you to go for it, in their heads, they're probably thinking 'they will grow out of it - no need to worry.'</span></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"d20bk","text":"How realistic is it to really truly follow your dreams? How much money could truly be made from being a baker full time on my own? ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"47jjq","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"2bhrh","text":"Although you can search the internet and find people who have done it, it's easier said than done. There are huge considerations to make when following your dreams, here I've outlined my top five. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="4rajd-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="4rajd-0-0"><span data-offset-key="4rajd-0-0">How realistic is it to really truly follow your dreams? How much money could truly be made from being a baker full time on my own? </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="223v5-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="223v5-0-0"><span data-offset-key="223v5-0-0"> </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="72fim-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0">Although you can search the internet and find people who have done it, it's easier said than done. There are huge considerations to make when following your dreams, here I've outlined my top five. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG05VL1wIuLlh658-yPRXuLeExqt2fNHMXh7IHnSRAoXAnEDyzkDQ_a8pX8CNVAjKTJnmYWmIufkzCqsrPklEkYMkS2iptaaRiHnXeh4LPlc7ltk17nqGLl9-sgJ20TygE1m-UVU3VI0/s1024/Me.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG05VL1wIuLlh658-yPRXuLeExqt2fNHMXh7IHnSRAoXAnEDyzkDQ_a8pX8CNVAjKTJnmYWmIufkzCqsrPklEkYMkS2iptaaRiHnXeh4LPlc7ltk17nqGLl9-sgJ20TygE1m-UVU3VI0/s320/Me.jpeg" /></a></div><br /><span data-offset-key="72fim-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"addmn","text":"1. Money, money, money, must be funny...","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":40,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"d8s1c","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"bqk3h","text":"Can you afford to quit your very stable job which you get a decent pay cheque from every month to follow your dreams and open your own bakery? Consider all of your outgoings, do you have a mortgage to pay? Are you paying off a car loan? How are you going to pay your bills until your business really kicks off? ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="cknba-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="cknba-0-0"><span data-offset-key="cknba-0-0" style="font-weight: bold;">1. Money, money, money, must be funny...</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="8ntik-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8ntik-0-0"><span data-offset-key="8ntik-0-0"> </span></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0">Can you afford to quit your very stable job which you get a decent pay cheque from every month to follow your dreams and open your own bakery? Consider all of your outgoings, do you have a mortgage to pay? Are you paying off a car loan? How are you going to pay your bills until your business really kicks off? </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"144i6","text":"2. Is your business unique?","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":27,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"aojc1","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"fgjdk","text":"How can a bakery be unique? There's got to be bakeries all over the world that offer what I do? People want innovation and sometimes it can be difficult to think of a business idea that has never been done before. My USP is alcoholic cupcakes - tasty, fun and innovative! But then again, my offering is so wide and diverse, will people really get what the business is all about? Another consideration. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="dgagl-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="dgagl-0-0"><span data-offset-key="dgagl-0-0" style="font-weight: bold;">2. Is your business unique?</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="9qlfm-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="9qlfm-0-0"><span data-offset-key="9qlfm-0-0"> </span></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0">How can a bakery be unique? There's got to be bakeries all over the world that offer what I do? People want innovation and sometimes it can be difficult to think of a business idea that has never been done before. My USP is alcoholic cupcakes - tasty, fun and innovative! But then again, my offering is so wide and diverse, will people really get what the business is all about? Another consideration. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi3qhqeHJ-7LA0I3k9_wz_fGPbz_8-eu_xI5tlRlwngPRIYiRV6Sh9qKezYb8SXbcgWAuSU0yJOH3WyVOF6zvR0_fRiFNhlWvMB1OtxNimiq55YT7Xz6fLfF4cscPgjRoJnGkoFOQGm8/s1024/Hof2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi3qhqeHJ-7LA0I3k9_wz_fGPbz_8-eu_xI5tlRlwngPRIYiRV6Sh9qKezYb8SXbcgWAuSU0yJOH3WyVOF6zvR0_fRiFNhlWvMB1OtxNimiq55YT7Xz6fLfF4cscPgjRoJnGkoFOQGm8/s320/Hof2.jpeg" /></a></div><br /><span data-offset-key="72fim-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"9t8mb","text":"3. Can your idea be copied? ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":28,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"f9s6k","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"acq93","text":"Well, realistically speaking, yes! Someone could easily come along with more marketing spend and steal an idea, right? Make sure you are doing something that means they can't, no-one in the world has my gin and tonic, or my Good Old Fashioned cupcakes, because I developed them from scratch in my small kitchen in Berkshire using trial and error. Doesn't stop them doing the same thing and developing their own recipe. Although, my gin and tonic recipe is too good to be kept to myself...watch this space and it will be up on the blog soon! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="8rqv9-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="8rqv9-0-0"><span data-offset-key="8rqv9-0-0" style="font-weight: bold;">3. Can your idea be copied? </span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="fcerr-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="fcerr-0-0"><span data-offset-key="fcerr-0-0"> </span></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0">Well, realistically speaking, yes! Someone could easily come along with more marketing spend and steal an idea, right? Make sure you are doing something that means they can't, no-one in the world has my gin and tonic, or my Good Old Fashioned cupcakes, because I developed them from scratch in my small kitchen in Berkshire using trial and error. Doesn't stop them doing the same thing and developing their own recipe. Although, my gin and tonic recipe is too good to be kept to myself...watch this space and it will be up on the blog soon! </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"9e4oq","text":"4. Passion and time","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":19,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"85vck","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"28g7e","text":"Passion has to be there to make your dreams a reality. You can't launch a business half-heartedly. It's all or nothing - can you realistically dedicate enough time to make your business a success? You need to get up early, stay up late and sacrifice on sleep. Is that realistic? It is important that you set yourself clear boundaries though, even if that's working 9am until 9pm. Make sure you log off and have some you time, otherwise you will be no use in the morning. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="3k8ju-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="3k8ju-0-0"><span data-offset-key="3k8ju-0-0" style="font-weight: bold;">4. Passion and time</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="bhk90-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="bhk90-0-0"><span data-offset-key="bhk90-0-0"> </span></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0">Passion has to be there to make your dreams a reality. You can't launch a business half-heartedly. It's all or nothing - can you realistically dedicate enough time to make your business a success? You need to get up early, stay up late and sacrifice on sleep. Is that realistic? It is important that you set yourself clear boundaries though, even if that's working 9am until 9pm. Make sure you log off and have some you time, otherwise you will be no use in the morning. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0yQYkJUfKRPodO0VzOwn8lerlEm4hFztCc-8rdiqkRif9Bm2gkEXvLHXBSSFIwgjUhyClbnQU_t-o351EU5vJ4VKZvxrqkgsFEsHV4SS3wup3RiA2GMSQaBkBxjX1FYVi6uBYhWvSqU/s1024/HoF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0yQYkJUfKRPodO0VzOwn8lerlEm4hFztCc-8rdiqkRif9Bm2gkEXvLHXBSSFIwgjUhyClbnQU_t-o351EU5vJ4VKZvxrqkgsFEsHV4SS3wup3RiA2GMSQaBkBxjX1FYVi6uBYhWvSqU/s320/HoF.jpeg" /></a></div><br /><span data-offset-key="72fim-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"6671o","text":"5. The Law","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":10,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"416r9","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"ek28d","text":"Consider the law, perhaps the most important. Make sure you aren't breaking any rules. Are you paying the correct tax on your income - of course this requires you to actually make a profit first, but still a consideration (and bakers can now legally make their first £1,000 tax free!). Health and safety laws, is your kitchen abiding to hygiene laws? As soon as you start charging for your cakes, you are professional and therefore required to have a food hygiene rating. I completed my Hygiene, Health and Safety certificate over a year ago, before the business really began to kick off and I have now received a 5* hygiene rating for the business! ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="94n43-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="94n43-0-0"><span data-offset-key="94n43-0-0" style="font-weight: bold;">5. The Law</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="b3hpg" data-offset-key="3j3ka-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="3j3ka-0-0"><span data-offset-key="3j3ka-0-0"> </span></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0">Consider the law, perhaps the most important. Make sure you aren't breaking any rules. Are you paying the correct tax on your income - of course this requires you to actually make a profit first, but still a consideration (and bakers can now legally make their first £1,000 tax free!). Health and safety laws, is your kitchen abiding to hygiene laws? As soon as you start charging for your cakes, you are professional and therefore required to have a food hygiene rating. I completed my Hygiene, Health and Safety certificate over a year ago, before the business really began to kick off and I have now received a 5* hygiene rating for the business! </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><br /></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="72fim-0-0"><span data-offset-key="72fim-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"500c4","text":"Although the best advice I have been given, and give to other people is ignore the nay-sayers, you do need to really sit down and work out how realistic your dreams are and how are you going to make them work in order to guarantee that they make you money. After all, that's why you're doing it right? I'm still working towards my life ambition of launching my own bakery business, Victoria's Sponges, as a full time career. But all of these considerations are part of my everyday thinking and will hopefully mean that when I do take the step into the deep unknown, I'll have considered all of the outcomes, success or failure. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Although the best advice I have been given, and give to other people is ignore the nay-sayers, you do need to really sit down and work out how realistic your dreams are and how are you going to make them work in order to guarantee that they make you money. After all, that's why you're doing it right? I'm still working towards my life ambition of launching my own bakery business, Victoria's Sponges, as a full time career. But all of these considerations are part of my everyday thinking and will hopefully mean that when I do take the step into the deep unknown, I'll have considered all of the outcomes, success or failure. </div></span></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-76200765172837448462020-08-01T02:14:00.001-07:002020-10-22T02:28:42.581-07:008 baking terms you never even knew existed <p> Even having baked for most of my life, and professionally in the past five years some of these terms were new to me! Every day is a school day, that is so true. Are there any other terms that you would add to the below? </p><p>1. Cloche </p><p>A cloche is a bread maker that is dome shaped. It helps the bread to retain its moisture but also ensures a nicer crust is formed.</p><p>2. Flute</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecOH3chCHhWHan4fCB3JlOgcYevaq9OwE_jNdsSnEjoJlg3VDDcpeVHp34XkeIT8HMBSagz9Apt__lmn5zs62MUH9in8mpBRgNV8sZnuyMiDriCk7IYmSa4Livy2BviHDHPqBpS0K-q0/s1500/Flute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecOH3chCHhWHan4fCB3JlOgcYevaq9OwE_jNdsSnEjoJlg3VDDcpeVHp34XkeIT8HMBSagz9Apt__lmn5zs62MUH9in8mpBRgNV8sZnuyMiDriCk7IYmSa4Livy2BviHDHPqBpS0K-q0/w400-h300/Flute.jpg" width="400" /></a></div><br /><p><br /></p><p>Fluting is a baking term to describe the decorating of pies and pasty or around the outside of a cake (who knew?!). You can actually buy fluted pans that do the work for you too. </p><p>3. Pearl </p><p>The term pearl can be used when you are making sweets. When you are boiling sugar, the pearl stage is when the sugar will drop off the spoon in spheres. You can test if your sugar is at this stage by dripping it into a small bowl of cold water, if it forms into a drip or a pearl then this is at the correct stage for a lot of sugar work. </p><p>4. Reamer</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1b0JVlz96upIPifqhkqihde7pGCNeku4vbhuGoJZNOt0qHwhfXKT_WCucX-zACzrvcvOrf1dangFN1tC1HweDme2TRVwivI_Le2IhaVbNkcO1HRAdaGow4L_XqEuOh6DZFo_i2p6Pvok/s2048/Reamer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1b0JVlz96upIPifqhkqihde7pGCNeku4vbhuGoJZNOt0qHwhfXKT_WCucX-zACzrvcvOrf1dangFN1tC1HweDme2TRVwivI_Le2IhaVbNkcO1HRAdaGow4L_XqEuOh6DZFo_i2p6Pvok/w400-h266/Reamer.jpg" width="400" /></a></div><br /><p><br /></p><p>A reamer is an apparatus that can be used to extract juice from citrus fruits. </p><p>5. Roux</p><p>A roux is made from equal amounts of fat and flour that can be used as a thickening agent. You may have heard about a roux when making a cheese sauce for your cauli cheese, or base for lasagne. </p><p>6. Temper</p><p>Tempering is the technique of mixing cold and hot liquids together gradually so that the cold liquid does not get ruined e.g. tempering chocolate is a common technique </p><p>7. Toque </p><p>Simply - another word for a chef's hat!</p><p>8. Weep </p><p>Weeping can be when clear juices weep out of an item e.g. meringues can weep if not made correctly and if the sugar is whisked into the eggs too quickly. It can ruin the taste and the appearance of the delicious gooey meringue</p>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0tag:blogger.com,1999:blog-6472048952368997452.post-44385117739209342982020-07-23T02:54:00.001-07:002020-10-22T02:57:56.145-07:00Starting out on your own<p style="text-align: center;"> "The most difficult step is to take one"</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXszIvUgP7k-eVyDJZxk9glR-hfSZq4RHL496jjHLNoifuZPjvpT8GKCfBOGPXjam83jq30j8wkZyG-nHxAZCKsl-mdgOpLjAgS91AITOiPWfDQTGsxFbiXsFO05JgAcCYt1lApmbPO8s/s808/VickiCarr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="808" data-original-width="808" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXszIvUgP7k-eVyDJZxk9glR-hfSZq4RHL496jjHLNoifuZPjvpT8GKCfBOGPXjam83jq30j8wkZyG-nHxAZCKsl-mdgOpLjAgS91AITOiPWfDQTGsxFbiXsFO05JgAcCYt1lApmbPO8s/s320/VickiCarr.jpg" /></a></div><br /><p style="text-align: center;"><span style="text-align: left; white-space: pre-wrap;">The hardest thing about starting out, is knowing where to start. I have dreamt of having my own business for many years, and really I'm still at the beginning. I still have a full time job in PR in Buckinghamshire and I make the hour commute there and back everyday and run Victoria's Sponges in the evenings and on the weekends. And I will be the first to admit, it isn't easy to find the time to complete the orders, let alone try out new things when I have a spare hour or two. </span></p><div data-draftjs-conductor-fragment="{"blocks":[{"key":"77nuq","text":"The hardest thing about starting out, is knowing where to start. I have dreamt of having my own business for many years, and really I'm still at the beginning. I still have a full time job in PR in Buckinghamshire and I make the hour commute there and back everyday and run Victoria's Sponges in the evenings and on the weekends. And I will be the first to admit, it isn't easy to find the time to complete the orders, let alone try out new things when I have a spare hour or two. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"34q6f","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"ff49r","text":"Commitment is required to make it a success and I am dedicated to working hard to make my dreams become a reality (even if it means I don't get any sleep!). I take a lot of inspiration from others and seeing them succeed in order to keep my spirits high and keep working at the rate in which I am. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}" style="white-space: pre-wrap;"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="3d0i8" data-offset-key="7mvkb-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7mvkb-0-0"><span data-offset-key="7mvkb-0-0">Commitment is required to make it a success and I am dedicated to working hard to make my dreams become a reality (even if it means I don't get any sleep!). I take a lot of inspiration from others and seeing them succeed in order to keep my spirits high and keep working at the rate in which I am. </span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7mvkb-0-0"><span data-offset-key="7mvkb-0-0"><br /></span></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"1kcma","text":"My top 5 inspirational cake business owners/bloggers","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":52,"style":"BOLD"}],"entityRanges":[],"data":{}},{"key":"c4gsd","text":" ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"30f3d","text":"Finch Bakery (@finchbakery) ","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":28,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="3d0i8" data-offset-key="cka2o-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="cka2o-0-0"><span data-offset-key="cka2o-0-0" style="font-weight: bold;">My top 5 inspirational cake business owners/bloggers</span></div></div><div class="jwLWP _2hXa7 _30PMG blog-post-text-font blog-post-text-color public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" data-block="true" data-editor="3d0i8" data-offset-key="eapda-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="eapda-0-0"><span data-offset-key="eapda-0-0"> </span></div></div></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7mvkb-0-0"><span data-offset-key="7mvkb-0-0"><span style="font-weight: bold;">Finch Bakery (@finchbakery) </span></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7mvkb-0-0"><span data-offset-key="7mvkb-0-0"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuIjE_-sXtrrLyr_yYXuZXylOsuMeMPr4JYNn_cGGl3VfT-LXgWl7RDQM7DP85B22eclmcZh5FpHUO8JEvSTTMJTmHUZ_lJq1vDGtgiDIY7ct7Emabs1fRCrfpXVm0JasIGo9rAQNk30/s970/Finch+Bakery.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuIjE_-sXtrrLyr_yYXuZXylOsuMeMPr4JYNn_cGGl3VfT-LXgWl7RDQM7DP85B22eclmcZh5FpHUO8JEvSTTMJTmHUZ_lJq1vDGtgiDIY7ct7Emabs1fRCrfpXVm0JasIGo9rAQNk30/s320/Finch+Bakery.PNG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"bkfj4","text":"A friend of mine introduced me to Finch Bakery (based in Blackburn) as she is friends with the talented twins. They have their own shop (and about to open a second) and people queue for hours to get them hands on cupcakes and their famous cake jars! They are creative, inspirational, dedicated and extremely funny on their Instagram which just puts a smile on my face every time I'm scrolling through my feed. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">A friend of mine introduced me to Finch Bakery (based in Blackburn) as she is friends with the talented twins. They have their own shop (and about to open a second) and people queue for hours to get them hands on cupcakes and their famous cake jars! They are creative, inspirational, dedicated and extremely funny on their Instagram which just puts a smile on my face every time I'm scrolling through my feed. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"bkfj4","text":"A friend of mine introduced me to Finch Bakery (based in Blackburn) as she is friends with the talented twins. They have their own shop (and about to open a second) and people queue for hours to get them hands on cupcakes and their famous cake jars! They are creative, inspirational, dedicated and extremely funny on their Instagram which just puts a smile on my face every time I'm scrolling through my feed. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"bkfj4","text":"A friend of mine introduced me to Finch Bakery (based in Blackburn) as she is friends with the talented twins. They have their own shop (and about to open a second) and people queue for hours to get them hands on cupcakes and their famous cake jars! They are creative, inspirational, dedicated and extremely funny on their Instagram which just puts a smile on my face every time I'm scrolling through my feed. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"138ft","text":"Style Sweet CA","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":14,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>Style Sweet CA</b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"138ft","text":"Style Sweet CA","type":"unstyled","depth":0,"inlineStyleRanges":[{"offset":0,"length":14,"style":"BOLD"}],"entityRanges":[],"data":{}}],"entityMap":{}}"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gEeyqahpDtWWDtjEeqT25eq-_SyOfvPWegmQGg5SDfzqlxx9vVav4-JOmwtBtQ3Ky0hXzCFs0-r4k7qsyQU84ulJX1xtNy0QHI7SRkHvTIJ_JM34alTRE6sAhfhPclAiuY_qL1sxJAM/s1158/Style+Sweet+CA.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="670" data-original-width="1158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gEeyqahpDtWWDtjEeqT25eq-_SyOfvPWegmQGg5SDfzqlxx9vVav4-JOmwtBtQ3Ky0hXzCFs0-r4k7qsyQU84ulJX1xtNy0QHI7SRkHvTIJ_JM34alTRE6sAhfhPclAiuY_qL1sxJAM/s320/Style+Sweet+CA.PNG" width="320" /></a></div><br /><div data-draftjs-conductor-fragment="{"blocks":[{"key":"48h6b","text":"StyleSweetCA.com is the cake blog from Tessa Huff (who also contributes to thecakeblog.com) which, as well as showing a personable side to Tessa, offers great recipes which I love to try out - the carrot cake is a particular favourite of mine. Her style is so friendly and welcoming and suited to the home baker. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">StyleSweetCA.com is the cake blog from Tessa Huff (who also contributes to thecakeblog.com) which, as well as showing a personable side to Tessa, offers great recipes which I love to try out - the carrot cake is a particular favourite of mine. Her style is so friendly and welcoming and suited to the home baker. </div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"48h6b","text":"StyleSweetCA.com is the cake blog from Tessa Huff (who also contributes to thecakeblog.com) which, as well as showing a personable side to Tessa, offers great recipes which I love to try out - the carrot cake is a particular favourite of mine. Her style is so friendly and welcoming and suited to the home baker. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"48h6b","text":"StyleSweetCA.com is the cake blog from Tessa Huff (who also contributes to thecakeblog.com) which, as well as showing a personable side to Tessa, offers great recipes which I love to try out - the carrot cake is a particular favourite of mine. Her style is so friendly and welcoming and suited to the home baker. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>The Cake Blog</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rk8d-fmv3Y6OAw9sBHEvJJ4vIgOSYQ71kLxnHWAYPzcWM_dJJfdTnDblGoWPQYJwjqSf03PUTYnwDWiLhUPhIZbBAqk9jh6x-c8ZjIXp89HJGMoQaxbRBJBE28PzHJee2Wlp-rHOOVY/s1186/The+Cake+Blog.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="1186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rk8d-fmv3Y6OAw9sBHEvJJ4vIgOSYQ71kLxnHWAYPzcWM_dJJfdTnDblGoWPQYJwjqSf03PUTYnwDWiLhUPhIZbBAqk9jh6x-c8ZjIXp89HJGMoQaxbRBJBE28PzHJee2Wlp-rHOOVY/s320/The+Cake+Blog.PNG" width="320" /></a></div><br /><div data-draftjs-conductor-fragment="{"blocks":[{"key":"48h6b","text":"StyleSweetCA.com is the cake blog from Tessa Huff (who also contributes to thecakeblog.com) which, as well as showing a personable side to Tessa, offers great recipes which I love to try out - the carrot cake is a particular favourite of mine. Her style is so friendly and welcoming and suited to the home baker. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div></div></div> </span>Mentioned above, The Cake Blog is contributed to by Tessa Huff along with a number of talented bakers. The perfect destination for inspiring recipes and decorating tips to try out. What I love about The Cake Blog is the way they present each idea – in Lehman’s terms. Perfect for the home baker which inspires many to get in the kitchen. </div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7mvkb-0-0"><br /></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7mvkb-0-0"><b>Sweet Ambs</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0Zm1hLcH7jms3JWnZcjp_Ap0AIiXuZMLmK2a7BJWp623SuOvBfnWSqeeb2hcEQzam5trwXXX8YOrIH7WvOuMv78cTfhp_fUCH2iQxlX7cWLD1OX1ezxRhuX8IHFlsVwr1BC-sbtKthc/s989/SweetAMBs.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="989" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0Zm1hLcH7jms3JWnZcjp_Ap0AIiXuZMLmK2a7BJWp623SuOvBfnWSqeeb2hcEQzam5trwXXX8YOrIH7WvOuMv78cTfhp_fUCH2iQxlX7cWLD1OX1ezxRhuX8IHFlsVwr1BC-sbtKthc/s320/SweetAMBs.PNG" width="320" /></a></div><br /><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="7mvkb-0-0"><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2o1el","text":"Sweet Ambs (www.sweetambs.com) does the most incredible cookie decorating tutorials and the cookies certainly look exquisite. Using the royal icing recipe has allowed me to create some fab cookies for my friends and family. Amber has tutorials on how to make royal icing, how to change the consistency, and then shows a number of different techniques on her YouTube channel and website. She makes it look so easy! All of her videos include the information about what you’ll need so you can fully prepare before you begin one of her decorating master classes. Also – her cookie recipe is to die for! Definitely worth paying a little extra to get some additional tutorials and recipes. She has also launched a book recently (and had a little one!)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Sweet Ambs (www.sweetambs.com) does the most incredible cookie decorating tutorials and the cookies certainly look exquisite. Using the royal icing recipe has allowed me to create some fab cookies for my friends and family. Amber has tutorials on how to make royal icing, how to change the consistency, and then shows a number of different techniques on her YouTube channel and website. She makes it look so easy! All of her videos include the information about what you’ll need so you can fully prepare before you begin one of her decorating master classes. Also – her cookie recipe is to die for! Definitely worth paying a little extra to get some additional tutorials and recipes. She has also launched a book recently (and had a little one!)</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2o1el","text":"Sweet Ambs (www.sweetambs.com) does the most incredible cookie decorating tutorials and the cookies certainly look exquisite. Using the royal icing recipe has allowed me to create some fab cookies for my friends and family. Amber has tutorials on how to make royal icing, how to change the consistency, and then shows a number of different techniques on her YouTube channel and website. She makes it look so easy! All of her videos include the information about what you’ll need so you can fully prepare before you begin one of her decorating master classes. Also – her cookie recipe is to die for! Definitely worth paying a little extra to get some additional tutorials and recipes. She has also launched a book recently (and had a little one!)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b><br /></b></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2o1el","text":"Sweet Ambs (www.sweetambs.com) does the most incredible cookie decorating tutorials and the cookies certainly look exquisite. Using the royal icing recipe has allowed me to create some fab cookies for my friends and family. Amber has tutorials on how to make royal icing, how to change the consistency, and then shows a number of different techniques on her YouTube channel and website. She makes it look so easy! All of her videos include the information about what you’ll need so you can fully prepare before you begin one of her decorating master classes. Also – her cookie recipe is to die for! Definitely worth paying a little extra to get some additional tutorials and recipes. She has also launched a book recently (and had a little one!)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><b>Macarooz</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSECjV3T8eCVFCF5Kqw5d5RJLX_q6q-On_diNelKI93TVJavJdipkAsJsPHATlSHdvWhbA9ChLlE9FKgszaQNy1RKL4gJNRsfsUMfqFsuKLZjH7QEHnRLs-rJs-Ylj4J7ndnkg4m0u4lI/s981/Macarooz.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="981" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSECjV3T8eCVFCF5Kqw5d5RJLX_q6q-On_diNelKI93TVJavJdipkAsJsPHATlSHdvWhbA9ChLlE9FKgszaQNy1RKL4gJNRsfsUMfqFsuKLZjH7QEHnRLs-rJs-Ylj4J7ndnkg4m0u4lI/s320/Macarooz.PNG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"69oc3","text":"Not technically a blogger but a business in Texas, US. And I love following them on Instagram – they create the most beautiful flavoured macarons with absolutely gorgeous imagery that I can only aspire to! I literally find macarons the hardest things to take a picture of and I try and take inspiration from @macarooz when I do. The videos they share also show the different stages of making macarons, from whisking up the egg white and colouring them to piping them. Just a colourful addition to my newsfeed and one day, hopefully I’ll travel to Texas to try them first hand!","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}">Not technically a blogger but a business in Texas, US. And I love following them on Instagram – they create the most beautiful flavoured macarons with absolutely gorgeous imagery that I can only aspire to! I literally find macarons the hardest things to take a picture of and I try and take inspiration from @macarooz when I do. The videos they share also show the different stages of making macarons, from whisking up the egg white and colouring them to piping them. Just a colourful addition to my newsfeed and one day, hopefully I’ll travel to Texas to try them first hand!</div><div data-draftjs-conductor-fragment="{"blocks":[{"key":"2o1el","text":"Sweet Ambs (www.sweetambs.com) does the most incredible cookie decorating tutorials and the cookies certainly look exquisite. Using the royal icing recipe has allowed me to create some fab cookies for my friends and family. Amber has tutorials on how to make royal icing, how to change the consistency, and then shows a number of different techniques on her YouTube channel and website. She makes it look so easy! All of her videos include the information about what you’ll need so you can fully prepare before you begin one of her decorating master classes. Also – her cookie recipe is to die for! Definitely worth paying a little extra to get some additional tutorials and recipes. She has also launched a book recently (and had a little one!)","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}}],"entityMap":{}}"><br /></div></div></div></div>Victoriahttp://www.blogger.com/profile/04124085640713162569noreply@blogger.com0