Chocolate Making with Something Sweet

I love baking magazines, I really do. So much so in fact, that you’ll often find me leafing through entire racks in WHSmith, looking for my next sweet inspiration. Last year, one of my faves was the Cake Decorating Magazine, which proved to be an absolute godsend, helping me to master my piping and get to grips with royal icing.

I really loved this magazine, so you can imagine my delight when I heard about the launch of a sister publication... Something Sweet!

Focussing on sugary treats, Something Sweet is great for chocolate fiends like myself, offering helpful insights into cake, sugar and chocolate crafting in a pretty and comprehensive format. 

As an intro to the new mag, the good folks over at SS HQ gave me the opportunity to try out one of their fun how-to guides, focussing on chocolate hearts - and so with Valentines day just around the corner, I jumped at the chance to get involved.

Now, I often melt chocolate for my baking experiments, but have never had the opportunity to use moulds before, so when I unwrapped the lovely pink one that SS had kindly provided, I got a little bit giddy. Technique-wise everything was fairly straight forward - melt the chocolate, pour it into the mould, scrape the back with a palate knife to remove excess yumminess (licking the knife along the way, of course) leaving it in the fridge to set, before giving it a good old whack to help pop those chocolates out.

The main challenge for me, came in the form of wrapping the treats into the lovely gold foils which SS had included in the kit, and whilst I'm proud to say that I gave it my best shot, I fear my efforts weren't quite up to scratch. However, putting this minor set back aside, I must say I'm rather pleased with how they've turned out.

Now all I need to do is give them to that special someone for Valentines day... Who am I kidding? I ate them within seconds of these photos being taken!

Have you ever tried making chocolate before? Let me know about your experiences!

Love Caroline

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Strawberry Cupcakes

Strawberry Cupcakes

After my slight culinary detour last week, I'm back on track with my latest strawberry swirl offering. Recipe as usual...

What do you think?

Happy Baking

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Pastry-less Quiche

Quiche

A few weeks ago, I decided to turn my hand to savouries and made a pastry-less quiche. Yes, I know, it was a shock for me too, but once you try it you'll understand why I had to make it!

The recipe was adapted from one in a vegetarian weight watchers cook book (only with all half fat ingredients substituted for full - because you only live once) and was really easy to follow. Although it took me slightly longer to complete than the 1 hour estimate, I still think it's worth a try - especially if, like me, you have a love/hate relationship with pastry.

Recipe

Happy Baking!

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Baking Mad Challenge: Eric Lanlard Chocolate and Raspberry Cupcakes

A few weeks ago I was challenged by the lovely people at BakingMad.com to try out one of their Cupcake Recipes - and given the scope of what's available on their website, I think it's fair to say that I had quite a task in choosing what to make. However, after a lot of thought I decided to go for Eric Lanlard's delicious Chocolate and Raspberry Cupcakes. 

Being a massive Lanlard fan, I was very excited to give them a go, so yesterday headed off into the kitchen to try my luck. Here's how I got on...

Raspberry Surprise

The recipe itself was very quick and easy to make, taking just half an hour to complete and 25 mins to bake. The only thing I would say is that the method instructs you to fill the cases 'almost to the top' - which I took to mean a couple of millimeters from the edge. However, this understanding caused me a few problems and resulted in most of my bakes over-flowing onto the tray. If you make these I would definitely recommend only filling your cases to 2/3 - 3/4 full.

Yum!

Nevertheless, this is a great recipe for anyone looking for a quirky twist on the regular chocolate cupcake - the baked raspberries inside are delicious!

What do you think? Do you like them? Will you be giving the recipe a go yourself?

- Let me know your thoughts!

Chocolate Dream

Happy Baking!

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The British Hen Welfare Trust: Free Range Friday, Pancake Party

Calling all bakers and cake enthusiasts, the British Hen Welfare Trust needs you!

A Flipping Good Idea

Pancake Day falls on 12th February this year and those good eggs at the British Hen Welfare Trust are encouraging the nation to dig out their pancake recipes and take part in their Free Range Friday fundraiser.

Free Range Friday asks people to use free range eggs in all their cooking and to think about how their shopping choices can make a difference to the welfare of the humble laying hen. Even though the old style battery cages are no longer used in the UK, about 20 million hens are still kept in colony cages , and imported battery eggs are prevalent in processed food.

So why not host a free-range Pancake Party? The fact that you will be enabling more hens to enjoy life free-ranging outdoors, whilst raising funds for a very worthy charity, will enable you to enjoy some yummy scrummy pancakes – guilt-free!

To receive a Free Range Friday fundraising pack which includes everything you need to make your pancake party an egg-cracking success, please email Naomi on freerangefriday@bhwt.co.uk or go to www.bhwt.org.uk

Pancake photo courtesy of Guy Harrop Photography.

Carrot Cake Cupcakes - Take 2 - Flower Power

Pretty Carrot Cake Cupcakes

Back in 2011 I tried my tried my hand at making carrot cake cupcakes. As a first attempt they wern't half bad, but two years later, I felt ready to give them another go - only this time with a twist. Traditionally Carrot Cakes are quite chunky individuals, but I don't believe that this always has to be the case. I wanted to show that this rough and ready classic can be transformed into something a little more elegant.
Do you think I've succeeded?
 

Carrot Cake Delight

As last time, the recipe for the sponge is as follows:

Ingredients for Cake

• 175g light muscovado sugar
• 175ml sunflower oil
• 3 large eggs, lightly beaten
• 140g grated carrots (about 3 medium)
• grated zest of 1 large orange
• 175g self-raising flour
• 1.5 tsp baking powder

To make twelve Cakes

*Pre-heat oven to 180C/Gas 4/fan 160C *

1. Pour the Sugar, Oil and eggs into a large bowl and mix together until fully combined.

2. To this mixture add the grated carrots and orange zest, and stir until the carrot is evenly spread throughout the mixture.

3. Sieve the flour and baking powder into the mixture and stir again until completely integrated.

4. Pour the mixture into cupcake cases until about 80% full, because these cakes don't rise too much, and put into the oven for 30-35 minutes.

5. Remove from the oven and leave to cool for several hours until completely cool. (You can use a fridge if you want to speed this process up)

The topping was the usual Vanilla Buttercream which can be made mixing around 1/5 margarine to 4/5 icing sugar, with a splash of vanilla essance and milk for good measure!

If you have any questions or recipes you'd like me to have a go at please get in touch!

Until next time,

Happy Baking!

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Happy New Year from Caroline's Cupcakes

Okay, so even though new year was around three weeks ago, I thought I'd just take this opportunity to wish you all the very best for 2013!

Happy New Year!

Last year was an excellent one for me and this website, and I cannot thank you all enough for your continued encouragement and support. When I started this blog back in 2011, I never imagined that anyone would read it, let alone connect with it - so thank you. I always love to hear your thoughts, ideas and recipe suggestions, so please keep in touch at cupcakesanddisasters@hotmail.co.uk or follow me on twitter at @CupcakesCakes

Twenty-Thirteen has gotten off to a wonderful start and I can't wait to see what the rest of the year will bring.

Keep checking back for all of the latest from the world of cupcakes, but until next time!

Happy Baking

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Christmas Cupcake Advent: Days 15 - 24

Just incase you happened to miss the rest of my advent countdown on Twitter, here it is for your delectation!

Happy New Year

Day 15: Christmas Present Cupcakes (via: http://www.flickr.com/photos/71093396@N08/6442217107/)

Day 16: Santa Chimney Cupcakes (via: http://www.cutefoodforkids.com/2011/11/41-cutest-and-most-creative-christmas.html?m=1)

Day 17: Candy Cane Cupcakes (via: http://www.carousel-cupcakes.com/2011/12/candy-cane-christmas-cupcakes/)

 Day 18: Santa Belly Cupcakes (via: http://sphotos-a.xx.fbcdn.net/hphotos-prn1/c0.82.403.403/p403x403/531072_10151155436780969_1762624766_n.jpg)

Day 19: Snowflake Cupcakes (via: http://www.goodtoknow.co.uk/recipes/pictures/34311/christmas-cupcakes/2?53114484)

Day 20: Christmas Pupcakes (via: http://savannahh4.edublogs.org/2009/10/15/my-favorite-holiday/)

Day 21: Christmas Teddy Cupcakes (via: http://www.theextraordinaryartofcake.com/?m=1)

Day 22: Polar Bear Cupcakes (via: http://www.polkadotbride.com/2011/12/polar-bear-and-christmas-present-cupcake-tutorial/)

Day 23: Bow Cupcakes (via: http://blog.pinkcakebox.com/pretty-in-pink-cupcake-2009-08-04.htm)

Day 24: Star Cupcakes (via: http://uktv.co.uk/food/recipe/aid/632105)

Christmas Cupcake Advent: Days 8 - 14

Last week I brought you week one of my twitter advent countdown and because I like to spoil to you, here's week two. Enjoy!

Day Eight: Santa Hat Cupcakes (Via: http://createdbydiane.blogspot.co.uk/2010/12/santa-hat-cupcake.html?m=1)






















Day Nine: Elf Cupcake (Via: http://www.flickr.com/photos/customcakeshop/6327078948/)






















Day Ten: Coca Cola Christmas Cupcakes (Via: http://www.bakerella.com/snow-globe-coca-cola-cupcakes/)

















Day Eleven: Rudolph Cupcakes (Via: http://www.bbcgoodfood.com/recipes/897634/reindeer-cupcakes)

 Day Twelve: Christmas Cupcakes (Via: http://www.prettywittycakes.co.uk/gallery/)

 

Day Thriteen: Nativity Cupcakes (Via: http://thecupcakeblog.com/tag/nativity-cupcakes/)

















Day Fourteen: Bauble Cupcakes (Via: http://www.allthingscupcake.com/2010/12/16/make-your-own-christmas-bauble-cupcakes/)

Christmas Cupcake Advent: Days 1 - 7

In celebration of this year's Christmas countdown, I've taken to twitter to publish my favourite festive flavours from the world wide web. Here's a roundup of the this week's offerings...

Day One: Snowflake Cupcakes (Via: http://www.visualpotluck.com/post/winter-snowflake-cupcakes)

Day Two: Snowman Cupcake (Via: http://janscakes.weebly.com/seasonal-cakes-new.html)

Day Three: Christmas Pudding Cupcake (Via: http://vi.sualize.us/christmas_pudding_4goodnesscake_christmas_cupcakes_picture_aBy3.html)

Day Four: Christmas Tree Cupcakes (Via: http://riya-weddingdress.blogspot.co.uk/2010/12/christmas-cupcakes-pictures.html?m=1)

Day Five: Wreath Cupcakes (Via: http://www.nadsbakery.com/2009/12/christmas-wreath-and-holly-berries.html?m=1)

Day Six: Penguin Cupcakes (Via: http://buttercreamblondie.com/penguin-cupcakes/)

Day Seven: Mr and Mrs Claus Cupcakes (Via: http://www.magentacakes.co.uk/blog/mr-mrs-claus-christmas-cupcakes/)

Follow me on twitter @CupcakesCakes for all the latest news, updates and Christmas Countdowns.

See you over there :)

Happy Baking!

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Fraisier Cake GBBO Style

Two weeks ago, I decided to attempt my toughest challenge to date and turned my hand to the Fraisier Cake. Featured on the Great British Bake off, the Fraisier Cake is French Patisserie at its most elegant, combining a light genoise sponge, creme patisserie, marzipan and strawberries together to create visual perfection.

With it being a slightly more technical recipe than I have previously attempted, I decided to follow Mary Berry's method to a 'Tee', so if you want to find how it's done all you need to do is click Here

In terms of success, I would say that my presentation was an absolute triumph - I'm particularly proud of my chocolate swirls. However in the interest of complete honesty, I have to say that the taste wasn't exactly to my liking - perhaps it was just me but the flavours (lemons, marzipan, strawberries and vanilla) simply didn't go. At the best of times I'm unsure about Strawberry cakes, but when teamed with lemon sponge, I just believe it's a step too far. This may be my taste buds being unusual, as I know that the cake is world renowned - Perhaps I just need to develop a more sophisticated palate!

Has anyone else tried making it? What did you think? 

Let me know!

Happy Baking!

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Profiteroles

If you're good and follow me on twitter, then you might've noticed that last week I made Profiteroles. Yes, I'm sorry I bombarded your twitter feeds with my pictutures, I was just SO happy with the result. So much so in fact, that I'm going to show you all again now, et voila...

As usual I used someone elses recipe and adapted it slightly for my own ego, and this week was the turn of James Martin. The main bones of the recipe were taken from his 2006 book Desserts which can be bought from any good book store or Amazon if you click the link here (It's actually a very good recipe book and if you're a fan of James Martin's Saturday Kitchen, then you'll find a lot of his favourite puds to try for yourself)

Back to the Profiteroles though... Here's my recipe.

Ingredients

(Serves 4 - 6, makes around 15 Profiteroles)

Choux Pastry

85g Salted Butter

4 tsp Caster Sugar

115g Plain Flour

Pinch of Salt

3 medium eggs (beaten)

Filling

600ml Double Cream

Method

1. Pre-Heat oven to 180C and line a tray with baking paper

2. To make the pastry, place the butter and sugar into a large pan with 200ml cold water and place on a low heat to melt the butter.

3. Once the butter is melted increase the heat and tip the flour in all at once.

4.Remove from the heat and quickly beat the mixture until it forms a smooth paste.

5. When the mixture is smooth put the pan back on the heat and stir with a spatula for one minute.

6. Take off the heat and immediately add the eggs, one at a time, mixing them in with a spatula.

7. Beat the mixture until it's smooth and glossy, with a soft dropping consistency.

8. Dip a teaspoon into warm water and use it to spoon out the profiterole mixture onto the baking sheet into even balls, making sure to smooth over any rough edges with a wet finger to make sure your mix doesn't catch.

9. Place into the oven and leave to bake for 15 - 20 minutes until golden brown (Slowly begin to increase the oven up to 200C after 10 minutes)

10. Remove from oven and carefully prick a hole into the bases of your profiteroles. Turn them over and return to the oven for a further 5 minutes.

11. Remove and leave to cool.

12. To make the filling, simply whip up the cream and place it into a piping bag with a circle nozzle. Pipe in through the hole in the bottom, until the profiteole feels firm.

13. Display as desired and cover with chocolate sauce (packet if you like or make your own)

And it's as simple as that really. If you have a go yourself, let me know how you get on, I'd love to see some pictures!

Until next time,

Happy Baking!

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Great British Bake Off Winner: John Whaite

Winner John Whaite

He's shed blood sweat and tears in the pursuit (quite literally - who can forget the finger?) but last night, after ten week's of hard work, Manchester Law graduate John Whaite was crowned the winner of The Great British Bake Off 2012

Congratulations John!

Happy Baking!

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Great British Bake Off: Good Luck to the Fabulous Baker Boys

The Fabulous Baker Boys (Photo Credits: The Mirror)

Good luck to the fabulous baker boys, Brendan Lynch, James Morton and John Whaite, who will all compete tonight to be crowned the winner of the Great British Bake Off 2012.

You're all brilliant bakers - Can't wait to see which of you wins!

Happy Baking!

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National Cupcake Week 2012

Yes, National Cupcake Week is once more upon us and this time it promises to be bigger and better than ever. All across the country bakers and cupcake enthusiasts alike are dusting of their oven mits and preparing to celebrate all things delicious.

To help mark the occasion, I'm on the look out for your cupcake celebrations to include on a special commemorative blog post at the end of the week. Be they eating or making treats, running coffee mornings or teaching baking classes, I want to know what you're up to. To get involved simply send me a photo or drop me a line on twitter @CupcakesCakes or message me at cupcakesanddisasters@hotmail.co.uk, telling me a bit about your plans.

I can't wait to see what you come up with!

Looking for ideas?

As last year, http://www.nationalcupcakeweek.co.uk/ has updated their website with lots of new, yummy recipes and fundraising thoughts to help make the week go off with a bang. Check out their site if you're undecided about what to do!

Also if you're running an event then why not download your free poster HERE

Happy Baking!

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I want to be on the Bake-Off, I really really do...

As I settle down to watch The Great British Bake Off with a slice of Victoria Sandwich, an all too familiar feeling washes over me. Looking towards the television and then down at my plate, I let the realisation sink in, before taking a deep breath and exclaiming: ‘I want to be in the Bake Off!’

This proclamation, although untypical, is not unusual in my house, being merely greeted with a patient; ‘Yes we know, you told us last week,’ from my understanding parents.
However, undeterred I continue; ‘But you don’t understand. I REALLY want to be on the Bake Off. I want to experience the thrill of competitive cake making at its finest - use their slidey door ovens and Kitchen Aid mixers. I want Mary Berry to praise my sponges for their un-soggy bottoms and Paul Hollywood to proclaim my pies as being perfect. I want to bake to bake like I’ve never baked before!’

Just as the confetti is about to be released and the fanfare sounded, my reality check is brought sharply into focus with the response;

‘Then just fill in a form and apply for the next series,’

- Oh if only it were that simple.

To apply for the bake off requires months of carefully coordinated planning, perfecting bread recipes and concocting signature tarts. Designing show stopping cakes and constructing exotic recipes. If only it were as simple as just applying!

But wait, perhaps it is?

Twelve months ago I almost filled in an application for the current series, but at the last minute pulled out, fearing that I might not be good enough. One year later and I'm still no more prepared, but yet somehow feel that I could take it on... All I need is a plan!

Over the last few months, I’ve come to the conclusion that the saying; ‘nothing ventured, nothing gained,‘ exists for a reason - to encourage us to take chances. After all, the most exciting things usually come from putting ourselves on the line and stepping out of our comfort zones.

When the worst that can happen is failure, what’s the point of being afraid? As long as we know that we‘ve tried our best.

Last summer, I set myself the challenge of baking something different every week, but never quite pulled it off. This was for a variety of different reasons, in particular the fact that I gave myself such strict time limits and so little budget. However, a glutton for punishment, this is exactly what I propose to do again, with one difference: On this occasion, my time limit will be next year’s bake off. That’s right, I’m going to apply for the bake off.

To do this I’m going to make another list, this time one to reflect the areas covered in the Bake Off, starting with cake and bread, then moving onto tarts, desserts and pies. I hope to make one of these every other week, reporting my progress as I go along. If I make it to the live shows or even the auditions, then it could be the start of something quite exciting, otherwise it’s still going to be pretty good, as I’ll hopefully become a better baker because of it. I hope that you’ll follow me on this exciting journey, giving me hints and tips as I go along!

Look out for my progress posts soon.

Until next time,

Happy Baking!

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The Afternoon Tea Club: National Afternoon Tea Week

The Afternoon Tea Club: National Afternoon Tea Week: Yesterday marked the start of National Afternoon Tea week and with us being everso slightly partial to a bit of tea and cake, we got very e...

What Happened When I went Away: Edible Delights from the Lakes Part 2

If you're an avid reader of my blog (which I'm sure you are!!) you'll probably be aware that I like eating cake - and if you're very good, you may even remember a little post I did last year, dedicated to my Lake District holiday desserts. Well I returned to the Lakes once again this year and have some more yummy treats to share with you, so sit back, relax and enjoy!!

1. The Minstrel Gallery, Hawkshead

For the first stop on my travels around the lake, I called in at Hawkshead - a pretty little village about half an hour away from Windermere - to sample some of their tasty treats.
The one time home of Beatrix Potter boasts a number of cute tea rooms and pubs, and is the perfect place for walkers and tourists alike to take a load off and relax over a cup of coffee. After a tough decision, I decided to visit The Minstrel Gallery at the heart of the villiage, to try some of their yummy Victoria Sandwich and Carrot Cake (don't worry I didn't eat two entire slices all by myself!)

2. Cartmel Village Shop, Coffee Shop

Next stop on the road was Cartmel Village Shop - home of the original Sticky Toffee Pudding and my personal culinary Mecca. When in Cartmel what else can you have other than STP? and STP I had, however in my haste I forgot to photograph it, so all I have to offer this time is a photo of some of the best cheese sandwiches ever... enjoy. Lovely place to try if you get the opportunity!

3. Cartmel Coffee, Cartmel

Not satisfied with STP alone, I then headed to Cartmel Coffee - a modern little coffee bar, decorated prettily in pinks and whites - for a deconstructed Eton Mess (Strawberries, Cream and Meringue) and coffee. This was a little gluttonous, but I couldn't help myself and I don't regret it one bit - It was delicious!

4. Heidi's, Grasmere

Whenever I go to Grasmere, I always visit Heidi's and this time was no different. Serving lovely food, in cute, homely surroundings, Heidi's is one of the most welcoming places the village has to offer... (they also serve a cracking Sticky Toffee Pudding, which I hope more than makes up for the lack of photos from Cartmel!)

5. Cote How Organic Guest House and Tea Room, Rydal

One of only three Organic guset houses in the UK, Cote How sits neatly inbetween Ambleside and Grasmere, only two minutes away from Rydal lake. With idyllic countryside settings and comfortable outside seating, this pretty tea room boasts to have 'The best scones in the world' and I can confirm that this is infact true - A real must if you're ever in the area.

6. Zefferelli's, Ambleside

Not strcitly a coffee shop, Zefferelli's of Ambleside is a wholefood restaurant which serves a delightful selection of Italian Cuisine, in the healthiest possible way. I had to share my Summer Fruits Sundae with you, just for its sheer prettiness!

Happy Baking!

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