Score: 5/5 - Amazing Read
Thursday, 23 August 2012
Review: The Handmaid's Tale by Margaret Atwood
Score: 5/5 - Amazing Read
Thursday, 16 August 2012
Butterfly Cakes
Started craving these cakes one day, and had to ring my mum and describe them to her to find out the actual name for them. I remember these from when I was younger, they were the staple snack at all my friend's birthday parties and they are yummy! So when she finally understood what I was talking about... (my description went something like "you know those cakes with the cream and the top of the cake is cut off and stuck on top....") I went looking for the recipe, found a really easy one at BBC Good Food to which I added my own small touches. Also had a fabulous 6 year old helper with me making these, hence the pink icing and the sprinkles!
Recipe: (Makes 14)
Ingredients:
113g butter (softened)
113g castor sugar
113g self raising flour
2 medium free range eggs (again, I only had small ones so threw in 3)
1 tsp vanilla essence
Butter Cream Icing:
56g butter (softened)
113g sieved icing sugar
1 tbsp boiling water
1 tsp vanilla essence
Few drops of red food colouring
Lots and lots of sprinkles
Method:
1) Preheat oven to 190° C
2) Cream butter with sugar until light and fluffy and pale
3) Beat eggs and add them bit by bit with spoons of sifted flour to ensure mix doesn't curdle
4) Gently fold in any flour left over when egg is used up and add Vanilla essence
5) Half fill paper cases with mixture and bake for 15 mins until risen
6)When cakes are cool, carefully cut a slice from the top of cake and cut this in half
7) Spread the butter cream icing on top of the cake, cover with sprinkles and stick the 2 halves of the top of the cake back on to resemble wings!
They were absolutely gorgeous for a first attempt, only thing I forgot to do was sprinkle some icing sugar over the top, but they worked without it too!
2) Cream butter with sugar until light and fluffy and pale
3) Beat eggs and add them bit by bit with spoons of sifted flour to ensure mix doesn't curdle
4) Gently fold in any flour left over when egg is used up and add Vanilla essence
5) Half fill paper cases with mixture and bake for 15 mins until risen
6)When cakes are cool, carefully cut a slice from the top of cake and cut this in half
7) Spread the butter cream icing on top of the cake, cover with sprinkles and stick the 2 halves of the top of the cake back on to resemble wings!
They were absolutely gorgeous for a first attempt, only thing I forgot to do was sprinkle some icing sugar over the top, but they worked without it too!
Tuesday, 14 August 2012
Review: Alone in Berlin by Hans Fallada
Thursday, 9 August 2012
Review: One Day by David Nicholls
It's a book which is un-put-downable until you reach the end, and when I did, I wished I hadn't. I wanted to keep reading about these 2 people, who I had seen grow up and mature and been a part of their lives for so long, even if it was only to catch up with them one day a year.
Tuesday, 7 August 2012
Chocolate Meringue Biscuits
Really getting back into baking at the moment and wanted to try something a little bit different. So I decided to try making biscuits. I really want to learn how to make those chewy chocolate chip cookies but need to start somewhere.
This was a really easy peasy recipe, the electric mixer my mum got me for Xmas is working overtime these days!
Recipe: Supposed to make 10 biscuits but I got 9 good sized ones out of the mix.
Ingredients:
2 Egg Whites (I had really small eggs so decided to use 3)
125g Icing sugar (sieved)
125g Water Crackers (finely crushed)
100g dark cooking chocolate (melted and cooled)
A few drops of Vanilla Essence
Method:
1) Preheat the oven to 180° C and line a baking sheet with baking parchment
2) Whisk egg whites until they form stiff peaks
3) Whisk in the icing sugar 1 spoonful at a time
4) Gently fold in the crushed crackers, melted chocolate and vanilla essence
5) Place spoonfuls of the mixture onto the baking parchment (leaving a little room for them to spread out)
6) Bake for 15 mins until they are firm to touch
7) Allow to cool on a wire rack
Before going into oven:
This was a really easy peasy recipe, the electric mixer my mum got me for Xmas is working overtime these days!
Recipe: Supposed to make 10 biscuits but I got 9 good sized ones out of the mix.
Ingredients:
2 Egg Whites (I had really small eggs so decided to use 3)
125g Icing sugar (sieved)
125g Water Crackers (finely crushed)
100g dark cooking chocolate (melted and cooled)
A few drops of Vanilla Essence
Method:
1) Preheat the oven to 180° C and line a baking sheet with baking parchment
2) Whisk egg whites until they form stiff peaks
3) Whisk in the icing sugar 1 spoonful at a time
4) Gently fold in the crushed crackers, melted chocolate and vanilla essence
5) Place spoonfuls of the mixture onto the baking parchment (leaving a little room for them to spread out)
6) Bake for 15 mins until they are firm to touch
7) Allow to cool on a wire rack
Before going into oven:
Finished product:
End Result: I found the texture to be a little chewy so I think next time, I would try adding less of the water crackers, although got good responses from the other 2 people who tried them! I was considering replacing the crackers with flour, but again was advised that this might not work as well. But maybe a little more experimentation will get them just the way I want them.
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