Monday, 22 June 2015

Chocolate and Salted Caramel Cake

This was my first attempt at this flavour combination but I have always liked the sound of it - I just needed the excuse to make a big cake! When my friend announced she was hosting a dinner party I jumped at the chance to make a dessert; and this is the cake I chose to make. I decided to make it in a bundt tin and so chose a recipe especially designed for this cake, so it would be easier to get out of the tin. Although the cake did end up sticking to the tin anyway, it's the sort of cake you can cover up with the icing and it tasted delicious despite this! Definitely worth a try. 


Recipe (from The Pink Whisk)
Cake
  • 185g butter, softened
  • 330g light muscovado sugar
  • 3 eggs, large
  • 230g plain flour
  • 70g self-raising flour
  • 80g cocoa powder
  • 1 tsp bicarbonate of soda
  • 250ml milk
  • 2 tbsps vinegar (malt or white wine)

Salted Caramel Icing
  • 70g caster sugar
  • 25g light muscovado sugar
  • 45g golden syrup
  • 100ml double cream
  • 25g butter, diced
  • 1/2 tsp vanilla
  • 1 tsp sea salt
  • 175g icing sugar

Method

Preheat the oven to 160c(fan)/180c. Measure the milk for the cake and add vinegar, setting it aside for now. 


Grease the tin, and then cream together the butter and sugar. 


Beat in the eggs, one at a time.


To finish, add the flours, cocoa, bicarb of soda and the milk/vinegar mix. Fold together gently until everything is combined. Transfer to the tin.


Bake for around 45 minutes until a skewer comes out clean. Leave to cool for around half an hour and then transfer onto a wire rack. 


To make the salted caramel sauce, heat together the sugars and syrup until the sugar is melted.



Add the butter, cream and vanilla and stir until combined. Bring it to the boil and simmer for 1 minute. 



Take off the heat and stir in the salt. Add to the icing sugar and mix well. Keep stirring to cool & thicken if it is too runny. However I had the opposite problem, and stirred it for too long meaning it hardened up and was difficult to drizzle neatly. I wish someone could have warned me about this so I will warn you! Drizzle the icing onto the cake and finish with chocolate shavings, I used crumbled up toffee crisp. Enjoy!





 Liddie x


Monday, 18 May 2015

Banana Bread

I'm not the biggest fan of bananas but I always buy them in the hope of being healthy and eating them as a snack instead of cake or chocolate. However, they always end up sitting there for too long and becoming overly ripe. So I decided this time, instead of chucking them away I would make some banana bread. It's such an easy cake, with just a basic cake recipe with the addition of mashed bananas. I also added chocolate chips to this recipe to add a little surprise. It turned out beautifully, very soft and light and a bit too moreish! 



Recipe

140g softened butter
140g caster sugar
1 teaspoon baking powder
2 eggs
2 mashed bananas

Method

Firstly, preheat the oven to about 150'c fan. Whisk together the butter and sugar until light and creamy.



After this, mix in the eggs. Then slowly fold in the flour, baking powder and then the mashed bananas. 

Pour this mixture into a loaf tin that has been greased and prepared with baking powder. Bake for about 40-50 minutes until a skewer comes out clean and it is golden brown on top.





Enjoy!

Liddie x








Thursday, 30 April 2015

Raspberry and White Chocolate 'Blondies'

I'd never heard of a 'blondie' before, but after a bit of research I found out they are like a white chocolate or vanilla version of brownies. I love brownies but I don't often do much chocolate baking, although I love chocolate I never feel like baking with it! So I thought these sounded perfect for me. Especially with my favourite combination of raspberry and white chocolate. I'm just obsessed with raspberries at the moment! These are definitely worth a try, they have a texture similar to brownies and it's hard to describe what they taste like - not really like cake at all, but delicious, you'll have to try them to find out!

 Recipe (from here)
  • 115g baking margarine / butter
  • 115g caster sugar
  • 2 medium eggs
  • 125g plain flour
  • 200g white chocolate, chopped
  • 115g fresh raspberries, washed
Firstly, preheat the oven to 190'C or 170'C fan, and grease a square tin.

Melt the butter with 100g of the white chocolate, I used a microwave but kept a good eye on it. 


Beat together the eggs with the sugar for about 5 minutes until its thick and pale.



Mix the flour gently into the egg mixture, and then mix in the melted white chocolate mixture.


Stir in 50g of the white chocolate and half of the raspberries.


Pour into the tin, and then place the remaining chocolate and raspberries on top. Bake for about 30 minutes until golden brown on top and when a skewer comes out clean. 



I added a few extra raspberries on top when they had come out of the oven, you can also sprinkle with icing sugar (which I forgot to do - oops!).


Enjoy!  

Liddie x











Sunday, 12 April 2015

Viennese Whirls

I've made Viennese Whirls a couple of times before but thought it was about time I added the recipe. I've finally finished University (until I start my masters degree in September.. I must be crazy!) so I now have more time for baking and updating my blog, which I'm excited about! Home-made Viennese whirls are just the best, they taste so much better than shop brought. The combination of the crumbly biscuit and the jam with the sweetness of the butter cream is just amazing. They are a bit more time consuming than other biscuits, but worth it for both the taste and how pretty they look! 

Recipe

For the biscuits:
• 250g salted butter
• 50g icing sugar
• 250g plain flour
• 50g cornflour
For the filling
 • 100g butter
• 200g icing sugar
• ½ teaspoon vanilla extract
• 100g raspberry jam
To begin with, preheat the oven to 170°C. Mix together all of the ingredients for the biscuit until it resembles a soft dough. It tends to be quite tough to pipe, so a couple of teaspoons of milk and/or 10-20 seconds in the microwave can help loosen it up.

Line a tray with baking paper and draw outlines of circles. You don't have to do this, but it makes them extra perfect and fit together nicely. I found I got about 15 biscuits from this recipe (but large ones so you can get more if you make them smaller). 


Transfer the mixer to a piping bag with a star nozzle, and start piping onto the circles. It's  a bit of a work out but definitely worth it in the end! 




Bake them in the oven for about 15 minutes until they are slightly golden. Let them cool down and firm up as they will be very soft. When they harden up, they are still very crumbly biscuits so take care. Whilst you are waiting, make the buttercream by whisking together the butter with the icing sugar. Spread the jam onto the cool biscuits and pipe the buttercream on top in a circle. 








Hope you enjoy the recipe!


Liddie x 

Saturday, 28 February 2015

Raspberry & White Chocolate Muffins

Recently I've absolutely fallen in love with raspberries and I'm obsessed with them. Raspberry and white chocolate together is also probably one of the best combinations, the juiciness of the raspberries combined with the melting white chocolate in a tasty muffin is just amazing. Give these a try and you won't be disappointed! 


Recipe (Makes about 14-16 small muffins)


  • 300 grams plain flour
  • teaspoons baking powder
  • 150 grams golden caster sugar
  • egg
  • teaspoon vanilla extract
  • 225 ml milk
  • 50 grams butter
  • 100 grams raspberries 
  • 100 grams white chocolate 

Firstly, preheat the oven to about 160°C. Cut the raspberries in half and chop the chocolate into pieces, not too small as you want to be able to taste the chocolate chunks when you bite in. 


Then add the flour, caster sugar and baking powder into a bowl and stir. 


Melt the butter.

In another bowl, crack the egg and whisk in the vanilla extract, milk and melted butter.


Make a well in the middle of the dry mixture and add the liquid mixture. Stir until combined.



Add the raspberries and white chocolate, stir gently as the raspberries are delicate.


Spoon into cases and bake for about 15-20 minutes, until they are firm and a metal skewer comes out clean.







Hope you enjoy them as much as I did!


Liddie x

Monday, 16 February 2015

Life is never too hectic for baking

Life is never too hectic for baking, but unfortunately my life has been far too hectic for blogging in the 8-9 months I've neglected my poor blog! I absolutely loved updating my blog last year and it's such a shame I have been so rubbish recently - not only for my readers,  but for myself! It's a great way of accessing my tried & tested recipes. The amount of times I've thought 'what was that amazing muffin recipe I used?' or 'I wonder how I made those cookies?'... and because I haven't documented them on my blog or written the recipe anywhere, I will never know! 
Hopefully this is a new start for my blog now, where I will start to document my recipes once again. Life is still pretty hectic for me at the moment, with only 2 months left of my degree and a part time job as well as trying to write my dissertation. But I'm determined not to give up on my hobby! 

Don't worry though, I have still been baking when I have the time. Here are a few of my bakes in the last few months, and it hopefully won't be long until I have a new recipe to share :) 

Baby Shower Cupcakes

Raspberry and Lemon Cupcakes

Bonfire Night Cupcakes

Spring Flower Cupcakes

Raspberry and white chocolate muffins

Teacup cupcakes

Liddie x

Monday, 22 June 2015

Chocolate and Salted Caramel Cake

This was my first attempt at this flavour combination but I have always liked the sound of it - I just needed the excuse to make a big cake! When my friend announced she was hosting a dinner party I jumped at the chance to make a dessert; and this is the cake I chose to make. I decided to make it in a bundt tin and so chose a recipe especially designed for this cake, so it would be easier to get out of the tin. Although the cake did end up sticking to the tin anyway, it's the sort of cake you can cover up with the icing and it tasted delicious despite this! Definitely worth a try. 


Recipe (from The Pink Whisk)
Cake
  • 185g butter, softened
  • 330g light muscovado sugar
  • 3 eggs, large
  • 230g plain flour
  • 70g self-raising flour
  • 80g cocoa powder
  • 1 tsp bicarbonate of soda
  • 250ml milk
  • 2 tbsps vinegar (malt or white wine)

Salted Caramel Icing
  • 70g caster sugar
  • 25g light muscovado sugar
  • 45g golden syrup
  • 100ml double cream
  • 25g butter, diced
  • 1/2 tsp vanilla
  • 1 tsp sea salt
  • 175g icing sugar

Method

Preheat the oven to 160c(fan)/180c. Measure the milk for the cake and add vinegar, setting it aside for now. 


Grease the tin, and then cream together the butter and sugar. 


Beat in the eggs, one at a time.


To finish, add the flours, cocoa, bicarb of soda and the milk/vinegar mix. Fold together gently until everything is combined. Transfer to the tin.


Bake for around 45 minutes until a skewer comes out clean. Leave to cool for around half an hour and then transfer onto a wire rack. 


To make the salted caramel sauce, heat together the sugars and syrup until the sugar is melted.



Add the butter, cream and vanilla and stir until combined. Bring it to the boil and simmer for 1 minute. 



Take off the heat and stir in the salt. Add to the icing sugar and mix well. Keep stirring to cool & thicken if it is too runny. However I had the opposite problem, and stirred it for too long meaning it hardened up and was difficult to drizzle neatly. I wish someone could have warned me about this so I will warn you! Drizzle the icing onto the cake and finish with chocolate shavings, I used crumbled up toffee crisp. Enjoy!





 Liddie x


Monday, 18 May 2015

Banana Bread

I'm not the biggest fan of bananas but I always buy them in the hope of being healthy and eating them as a snack instead of cake or chocolate. However, they always end up sitting there for too long and becoming overly ripe. So I decided this time, instead of chucking them away I would make some banana bread. It's such an easy cake, with just a basic cake recipe with the addition of mashed bananas. I also added chocolate chips to this recipe to add a little surprise. It turned out beautifully, very soft and light and a bit too moreish! 



Recipe

140g softened butter
140g caster sugar
1 teaspoon baking powder
2 eggs
2 mashed bananas

Method

Firstly, preheat the oven to about 150'c fan. Whisk together the butter and sugar until light and creamy.



After this, mix in the eggs. Then slowly fold in the flour, baking powder and then the mashed bananas. 

Pour this mixture into a loaf tin that has been greased and prepared with baking powder. Bake for about 40-50 minutes until a skewer comes out clean and it is golden brown on top.





Enjoy!

Liddie x








Thursday, 30 April 2015

Raspberry and White Chocolate 'Blondies'

I'd never heard of a 'blondie' before, but after a bit of research I found out they are like a white chocolate or vanilla version of brownies. I love brownies but I don't often do much chocolate baking, although I love chocolate I never feel like baking with it! So I thought these sounded perfect for me. Especially with my favourite combination of raspberry and white chocolate. I'm just obsessed with raspberries at the moment! These are definitely worth a try, they have a texture similar to brownies and it's hard to describe what they taste like - not really like cake at all, but delicious, you'll have to try them to find out!

 Recipe (from here)
  • 115g baking margarine / butter
  • 115g caster sugar
  • 2 medium eggs
  • 125g plain flour
  • 200g white chocolate, chopped
  • 115g fresh raspberries, washed
Firstly, preheat the oven to 190'C or 170'C fan, and grease a square tin.

Melt the butter with 100g of the white chocolate, I used a microwave but kept a good eye on it. 


Beat together the eggs with the sugar for about 5 minutes until its thick and pale.



Mix the flour gently into the egg mixture, and then mix in the melted white chocolate mixture.


Stir in 50g of the white chocolate and half of the raspberries.


Pour into the tin, and then place the remaining chocolate and raspberries on top. Bake for about 30 minutes until golden brown on top and when a skewer comes out clean. 



I added a few extra raspberries on top when they had come out of the oven, you can also sprinkle with icing sugar (which I forgot to do - oops!).


Enjoy!  

Liddie x











Sunday, 12 April 2015

Viennese Whirls

I've made Viennese Whirls a couple of times before but thought it was about time I added the recipe. I've finally finished University (until I start my masters degree in September.. I must be crazy!) so I now have more time for baking and updating my blog, which I'm excited about! Home-made Viennese whirls are just the best, they taste so much better than shop brought. The combination of the crumbly biscuit and the jam with the sweetness of the butter cream is just amazing. They are a bit more time consuming than other biscuits, but worth it for both the taste and how pretty they look! 

Recipe

For the biscuits:
• 250g salted butter
• 50g icing sugar
• 250g plain flour
• 50g cornflour
For the filling
 • 100g butter
• 200g icing sugar
• ½ teaspoon vanilla extract
• 100g raspberry jam
To begin with, preheat the oven to 170°C. Mix together all of the ingredients for the biscuit until it resembles a soft dough. It tends to be quite tough to pipe, so a couple of teaspoons of milk and/or 10-20 seconds in the microwave can help loosen it up.

Line a tray with baking paper and draw outlines of circles. You don't have to do this, but it makes them extra perfect and fit together nicely. I found I got about 15 biscuits from this recipe (but large ones so you can get more if you make them smaller). 


Transfer the mixer to a piping bag with a star nozzle, and start piping onto the circles. It's  a bit of a work out but definitely worth it in the end! 




Bake them in the oven for about 15 minutes until they are slightly golden. Let them cool down and firm up as they will be very soft. When they harden up, they are still very crumbly biscuits so take care. Whilst you are waiting, make the buttercream by whisking together the butter with the icing sugar. Spread the jam onto the cool biscuits and pipe the buttercream on top in a circle. 








Hope you enjoy the recipe!


Liddie x 

Saturday, 28 February 2015

Raspberry & White Chocolate Muffins

Recently I've absolutely fallen in love with raspberries and I'm obsessed with them. Raspberry and white chocolate together is also probably one of the best combinations, the juiciness of the raspberries combined with the melting white chocolate in a tasty muffin is just amazing. Give these a try and you won't be disappointed! 


Recipe (Makes about 14-16 small muffins)


  • 300 grams plain flour
  • teaspoons baking powder
  • 150 grams golden caster sugar
  • egg
  • teaspoon vanilla extract
  • 225 ml milk
  • 50 grams butter
  • 100 grams raspberries 
  • 100 grams white chocolate 

Firstly, preheat the oven to about 160°C. Cut the raspberries in half and chop the chocolate into pieces, not too small as you want to be able to taste the chocolate chunks when you bite in. 


Then add the flour, caster sugar and baking powder into a bowl and stir. 


Melt the butter.

In another bowl, crack the egg and whisk in the vanilla extract, milk and melted butter.


Make a well in the middle of the dry mixture and add the liquid mixture. Stir until combined.



Add the raspberries and white chocolate, stir gently as the raspberries are delicate.


Spoon into cases and bake for about 15-20 minutes, until they are firm and a metal skewer comes out clean.







Hope you enjoy them as much as I did!


Liddie x

Monday, 16 February 2015

Life is never too hectic for baking

Life is never too hectic for baking, but unfortunately my life has been far too hectic for blogging in the 8-9 months I've neglected my poor blog! I absolutely loved updating my blog last year and it's such a shame I have been so rubbish recently - not only for my readers,  but for myself! It's a great way of accessing my tried & tested recipes. The amount of times I've thought 'what was that amazing muffin recipe I used?' or 'I wonder how I made those cookies?'... and because I haven't documented them on my blog or written the recipe anywhere, I will never know! 
Hopefully this is a new start for my blog now, where I will start to document my recipes once again. Life is still pretty hectic for me at the moment, with only 2 months left of my degree and a part time job as well as trying to write my dissertation. But I'm determined not to give up on my hobby! 

Don't worry though, I have still been baking when I have the time. Here are a few of my bakes in the last few months, and it hopefully won't be long until I have a new recipe to share :) 

Baby Shower Cupcakes

Raspberry and Lemon Cupcakes

Bonfire Night Cupcakes

Spring Flower Cupcakes

Raspberry and white chocolate muffins

Teacup cupcakes

Liddie x
 

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