Posted in Chocolate Brownies, Chocolate Orange, Uncategorized

Chocolate Orange Brownies

Ingredients

  • 225 g Salted butter, cubed
  • 100 g Dark Chocolate
  • 200 g Soft Brown Sugar
  • 4 Eggs
  • 1/2 tsp Orange Blossom
  • zest of one orange
  • 50 g Cocoa
  • 50 g Plain Flour
  • 100 g chopped Terrys Chocolate Orange
  • Icing sugar for dusting
  • 20 cm Square tin

Method

  1. Preheat the oven to 140 Degrees, Line the 20cm Square tin.
  2. Put the butter and chocolate into a pot and melt slowly over a low heat.. or blast in 30 sec bursts in microwave. Leave to cool.
  3. Beat the Eggs until the double in size and then add in the sugar and the essence, whisk together until the whisk leaves trails.
  4. Whisk in cooled melted chocolate mixture. (has to be cool, or you will get scrambled egg)
  5. Sift in flour, cocoa, mix thoroughly, pour into prepared tin.  Sprinkle Choc Chunks evenly and squish down with a spoon.
  6. Bake for 25 – 30mins.  Skewer comes out with “Moist” Crumbs  Leave in tin to cool
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Posted in Vanilla Butter cream

Ermine Buttercream with Raspberry

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Ingredients

  • 240ml milk
  • 60g plain flour
  • Pinch of salt
  • 220g unsalted butter
  • 220g caster sugar
  • 1tbls vanilla extract
  • 1/2 packet of Raspberry Angel Delight

Method

  1. Heat the milk in a small saucepan, over a gentle heat.
  2. Whisk the flour and salt into the milk and continue to heat gently, whisk constantly.. dont want lumps.  Do this until a nice thick pudding.. its like custard.
  3. Put in a bowl, cover with cling film, making sure the cling touches the top of the mix to stop you getting a skin.
  4. Cool for 15 mins on the side, then put in the fridge for a further 15 mins.
  5. In a separate bowl, cream the sugar, butter and vanilla until light and fluffy.
  6. Add the chilled flour and milk mix to the creamed butter mix one spoon at a time, beating with an electric whisk until all the pudding has been added.
  7. Mix the angel delight with enough milk to make a smooth paste, mix into the buttercream.
  8. Transfer to a piping bag
  9. Cool in the fridge for 15 mins, this helps stiffen it slightly so it’s ready to pipe.

 

Posted in cupcake topper, glittery stencil

Little bit of Glitter…

I bought pots of edible glitter from our local poundworld.

You will need:

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  • Edible Glitter
  • Vodka or water
  • small brush to paint on the liquid
  • larger brush to brush on glitter
  • rolling pin
  • some modelling paste (so it goes hard) or fondant with tylose
  • Circle cutter
  • Stencils
  • pallet knife

What to do:

Roll out your fondant, place the stencil on top and then roll over it. You will see the fondant raised through the stencil.
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Use the small paintbrush and brush vodka or water on the exposed area on the stencil.

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Take the larger brush and dust glitter by dipping the brush in the glitter and tapping it over the area that is wet, wait a few mins and brush excess off.

12062419_1665440700369562_568114063_oPeel off the stencil

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Use the circle cutter to cut round the stencil.

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Leave to dry on a foam mat for a few days and then pop on your cupcakes.

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Have Fun!  Happy caking… xx

Posted in Cupcakes, Vanilla Butter cream

White Vanilla Buttercream

The buttercream I make gets a lot of nice compliments, I don’t do anything special with it other than beat the life out of the butter. I use the 2:1 ratio and have boiled water if its too thick to pipe.

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Ingredients

500g Salted Butter (I use Asda, or whatever is on special)

1000g Icing sugar (I use lidls)

1 tbls of Vanilla Extract

Egg White powder (optional) I use make the buttercream stiffer for under fondant cakes.  I dont use it any other time.  2 sachet per 250g of butter.  So for this mix I used 2.

Jug with boiled water and a tablespoon.

Method

The top of this photo, is the butter, next photo is the shade after beating for 10 minutes, the third is the shade after adding violet… then we have the final white buttercream.

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Weigh the butter in to your mixer and beat on medium for about 2 minutes, add in the vanilla and beat for 10 minutes. Scrape the sides down if you need too.  I then add a DOT of Wilton violet gel colour, this takes away the yellow pigment.

See the dot in the photo.. its that much.  a DOT!

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Beat for a further 5 minutes.

The dreaded plume of white dust can also be prevented.  Remove the bowl from the mixer and add in your sieved icing sugar.  Mix by hand gently until it resembles scrambled eggs.

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Place back on the mixer and add in 1 tblsp of water, then beat at a slow speed until smooth.  Add more water if required.

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The photo below is for crumb coating a cake, so it has stiff peaks, I have also added in 2 sachets of egg white powder to help it set.  If this was for cupcakes, I would add water until I got soft peaks.

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Hope this helps…  Happy Baking 😀

Violet Gel – http://www.wilton.com/store/site/product.cfm?id=3E30B51B-475A-BAC0-5C43337CEC4AD93D

Posted in Chocolate Brownies

Chocolate Brownies

I just love chocolate brownies.. they are so delish and moreish that I want to eat the whole tray…

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Ingredients

  • 225 g Salted butter, cubed
  • 100 g Dark Chocolate
  • 150 g Caster Sugar
  • 50 g Soft Brown Sugar
  • 4 Large Eggs
  • 1/2 tsp Vanilla Extract
  • 50 g Cocoa
  • 50 g Plain Flour
  • 75 g chopped white choc or choc chunks
  • Icing sugar for dusting
  • 20 cm Square tin

Method

  1. Preheat the oven to 180 Degrees, Line the 20cm Square tin.
  2. Put the butter and chocolate into a pot and melt slowly over a low heat.. or blast in 30 sec bursts in microwave. Leave to cool.
  3. Sugar, Eggs, Vanilla Extract into a mixing bowl, whisk together.
  4. Whisk in cooled melted chocolate mixture. (has to be cool, or you will get scrambled egg)
  5. Sift in flour, cocoa, mix thoroughly, pour into prepared tin.  Sprinkle Choc Chunks evenly and squish down with a spoon.
  6. Bake for 25 – 30mins.  Skewer comes out with “Moist” Crumbs  Leave in tin to cool
Posted in Glitter, Sparkly Sugar

Sparkly Sugar

I recently bought a tub of what is just twinkly sugar.. and I mean there is 8 grams in the tub…  nothing more than coloured sugar.  So I have been experimenting with the supplies I have.  Sugar and lustre dust.

Depending on the project will depend on how much sugar you need.

  • Lustre dust, the colour you want.
  • Freezer bags
  • Caster Sugar
  • Greaseproof paper
  • Tub for storage 😀

Take the sugar and put it in the freezer bag.  Add in the lustre dust, a little at a time.  I mean a pinch… the end of a spoon handle, Give it all a good shake, if HAPPY with the colour then I lay it on grease proof paper, spreading to see if any lumps.. if there is, rub between your fingers.  If you are happy with it, then put it in your tub.

For the Blue, I used SF Ice Blue, and Twilight blue and I got a nice Turquoise colour.

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I have not done any special effects, just took the photo near some sunshine, so you can see the sparkle.

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I want some to look like Snow, so I used Rainbow Dust Metallc Light Silver

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no special effects… just the sunshine.

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Posted in Flowers, Gelatin

Gelatin Flowers

Seen these on a Facebook page that I spend a lot of time on, the people on the site are so friendly and helpful in nearly ever cake making requirement and disaster.  So when I seen these I had to make them.  I didnt find any detailed instructions, so I thought I would post it on here. 😀

Requirements

  • Glass Jug that can sit in a pot of hot water.
  • Pot
  • Gelatin
  • Water
  • Colour of your choice

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  • Scissors or wire cutters.
  • polystyrene or oasis to stick the petals in to dry.
  • Florist tape.
  • Stamens.
  • Something to mold your flower shape or do it freehand.
  • Wire, I think this is thinner than 24 gauge, the label is off the packet 😦 .

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The ratio on one site was 5 tblsp of Water to 2 tblsp of Gelatin.  This worked it about a bag and half of the Dr Oeteker brand in the photo.

Method

  • Get all your wire shapes ready.  I am doing a Peony, so 5 small petals, Stamens wired.

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  • Then I wired 7 bigger petals.

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  • Now you have all those ready, put a pot with water in the bottom and bring it to boil and then turn it down, to just keep it hot.
  • Put the Gelatin and water into the jug, stir and then pop in the microwave, for about 20-30 seconds.  It will come out liquid and foam on top.

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  • Let this settle for about 5 mins, and the scrape the foam off the top and discard.
  • Now add in the colour you want and mix it, you don’t need much. 😀
  • I then put the Jug in my pot, as I found it had started to go a bit thick

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  • Slide the petal into the liquid, take it out slowly so you have a film of the liquid over your petal. its like bubbles and a wand… if it bursts redip.

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Once they are dry, just bind together with florist wire, Still to add the other petals, and I had a go at dipping the stamens too.

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