I had slightly stalled on the ‘Alphabites’ series for a number of reasons, but not least because I was a bit stumped by ‘E’. I even did an internet search on food beginning with E and there was nothing that really jumped out at me. I thought about doing something to do with eggs, and then I remembered an excellent recipe I had recently come across and made for an Egg Free Cake, and I decided to share that.
After the discovery of decent food gels and the success of the Harlequins Battenberg two years ago, I decided to attempt a rubix cube themed Battenberg cake for Lionel’s birthday this year. The result of several hours’ work was a definite crowd pleaser – both visually (once it was cut in to!) and on the taste buds. Here’s the journey I went on, step by step so that you can travel it too.
Last year I made my first rainbow cake: in many ways it was a great success, but I felt let down by the colours. So I purchased some Sugarflair paste colours and it’s taken me until now to have a chance to try them out.
And WHAT a difference. The tiniest amount of paste (often less than 0.25 of a tsp) stirred into the batters produced a wonderfully vibrant colour. (Slightly terrifyingly vibrant in some cases – I was worried that people wouldn’t actually want to eat the ca
ke as it looked so artificial – but they did!)
I’m excited by the prospect of many bright cakes, icings etc.! Here are some photos of the process, and also one of the contrast between last year’s cake, using regular
supermarket purchased food colourings (where I had a use a large quantity to even achieve the slightly muted colours) and this year’s vibrant success! The colours I used were: Christmas Red, Tangerine, Melon, Mint Green, Baby Blue and Lilac.
Dates are another thing that I came to quite late in my life. For some reason I had them in the same category as prunes in my mind and had, therefore, never tried them. My dad used to eat them but I just wrote them off as something gross that I didn’t need to investigate. But then one day I ate one and could not believe what I had been missing out on for all these years. It tasted just like toffee. Sweet and delicious. They are now up there as one of my favourite treats (admittedly the list is quite long).
Recently my friend, who was expecting a baby, told me that there had been studies linking dates to timely and quick labours. A quick internet search confirmed this. She sent me a recipe of a date loaf that she made and ate the day before she ended up going in to labour. I made it last week and it was excellent. Tasted like sticky toffee pudding and went down a treat with everyone there. (Thankfully it didn’t cause anyone to give birth though!). A number of people asked for the recipe, so here it is:
Last year I began my Very Important Quest to find the best brownie recipe out there. This included a brief detour into the world of special diet brownies, the results of which were varied. My first attempt was a gluten free, dairy free, no added sugar, vegan ‘brownie’, made primarily of sweet potatoes and dates. Lionel wrote about our friends’ honest response here. It’s fair to say, they didn’t go down particularly well.
But I have a confession to make. I am guilty of having *slightly* adapted the original recipe – I didn’t use the specified type of dates, and I used cocoa powder instead of cacao powder (you swap a few letters round – how different can it be?!) So I decided it was only fair to have another go, this time following the recipe to the letter.
A friend recently asked me to bake a ‘festive traybake’ so I decided to add some Christmassy tastes to chocolate brownies, using just ingredients I had in the house (it was too cold to go out to the shops!). The result was a very rich and tasty brownie, with a hint of Christmas. Very easy too 🙂
150g dark chocolate
200g Stork (or equivalent)
215g soft brown sugar
150g self raising flour
40g extra dark cocoa powder
3 eggs (large)
50g dried cranberries
100g pecan nuts
80g cranberry sauce
- Heat the oven to 180C/ 160C fan/ gas 4 and line an 8 inch square baking tin with baking parchment. Break the chocolate into chunks and melt it with the Stork in the microwave.
- Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and Stork mixture, followed by the eggs. Stir through the dried cranberries and pecan nuts, followed by the cranberry sauce.
- Pour into the tin and smooth the surface. Bake for 35 – 40 mins. Allow to cool before slicing.
(Recipe adapted from BBC Good Food).
Here’s another fun idea for Christmas themed biscuit decorating. Next week is National Christmas Jumper Day in the UK, so why not decorate some jumper shaped biscuits to celebrate? I made these two years ago for the occasion, creating my own jumper template and cutting around it with a knife, but this year I have seen jumper cookie cutters in the shops, which would make the job even quicker (and your jumpers will look a bit neater than mine!). I made them with a gingerbread recipe, but as with the reindeer biscuits, any biscuit recipe where you roll out the dough and cut out the shapes is just fine. I made the biscuits one evening and then spent a couple of happy hours decorating them the next evening. I picked a number of different themes – Santa, Christmas trees, candy canes etc.; made white, red and green icing and used a cocktail stick for the more precise parts; and used lots of other cake decorations: silver balls, mini smarties etc. Lots of fun and the results added to the enjoyment of Christmas Jumper Day at work.
(NB: these are biscuits that look like reindeer – not for reindeer to eat!)
These are really simple but great fun and enjoyed by kids and adults alike.
You will need:
-Basic gingerbread recipe (or any biscuit recipe, where you roll out the dough and cut out shapes)
-Gingerbread man cutter(s)
-Red food colouring
-Green food colouring
-Any other biscuit decorating things you desire!
Cook your biscuits as usual and then let them cool. Make up green, red and white icing. Turn the gingerbread men upside down so that their legs are in the air and – look! It’s a reindeer (the legs become the antlers, the arms the ears and the head the face). Decorate accordingly.
You could also keep some the ‘normal’ way up and make them snowmen, for a variety. 🙂
Paul and Mary surprised me in this year’s Great British Bake Off by not knowing what Ugne was referring to when she said she was going to make an ‘ombré cake’. Now I’m no GBBO judge, but even I have heard of ombré, and not just referring to a way of dying your hair, which was how she explained it to them. Since making my rainbow cake I have been wanting to make an ombré cake and my friend’s hen party seemed like the perfect opportunity. For those who have been following neither the Great British Bake Off nor celebrity hair trends, ombré describes the gradual blending of one colour hue to another.
I decided, as it was a hen do, to make a heart shaped cake and to make the inside colour pink. I borrowed another friend’s heart shaped cake tin and this is what I did:
I’ve got a confession to make: this is only the third series of GBBO that I have watched. I’ve known about it from the start, in fact a friend even sent me an application for the first ever series (this was before anyone had any idea of the crazy high skill levels of the bakers!), and I’d watched bits and pieces of the occasional episode here and there but I hadn’t got in to it. I didn’t know the bakers. I didn’t love the bakers. It all seemed, quite frankly, a bit dull. I just didn’t really get it. But two years ago I started watching from the start of the series and became absolutely hooked. I think ‘knowing’ the bakers from the start really helped. As I was driving to work this morning, already looking forward to tonight’s show, I was thinking to myself ‘what is it that makes the GBBO so great?’ So, in no particular order, here are ten of the reasons I love it so: