Posts in the ‘Cake’ Category
Today's my birthday!! I just got back from a yummy sushi lunch with my husband, and I'm heading out to get a birthday massage later...
In celebration of my special day, I wanted to show off some of the gorgeous cakes on our site, that would be perfect for my birthday! (I think I'm getting homemade cupcakes from my 7-year-old tonight, so I'm definitely not complaining.)
But I just had to share this eye-candy, and click on the photo to see what party each cake is from!
Birthdays are the best!
Rose and Vanilla Chocolate Dipped Hearts RecipeMakes approximately 10 large (12cm) hearts Takes 10 minutes to make dough, plus 15 minutes cooling and 45 minutes rolling out and baking
- 100g butter (7 tablespoons of 2/5ths of a cup)
- 50g caster sugar (1/4 cup)
- ½ teaspoon vanilla extract
- ½ teaspoon rose water
- Pink food colouring
- 100g flour (1 cup)
- 50g cornflour (1/3 cup)
- 200g white chocolate (7 oz)
Cut out hearts, and reroll the leftover dough until you have used it all. Bake for 35 minutes, keeping an eye on your biscuits (cookies), and turning them halfway through to ensure that they stay nice and pink and don’t over-brown.Allow to cool completely.
Meanwhile melt the white chocolate in a bowl by microwaving on medium heat for one minute at a time.
Stir the chocolate in between and ensure it doesn’t overheat and burn.
Half dip your heart biscuits (cookies) in the white chocolate and leave to set on a cooling rack.site, shop, and Facebook page.
Rebecca and Rosie of Honeywell Bakes are here with a sumptuous cake to warm you up this frigid winter!
This cake is not just for whiskey lovers -- we don’t really like to drink whiskey, but this cake is delicious! It's moist, filled raisins and has a sweet, buttery-whiskey flavor that is to die for.
We like to eat it as part of Burns Night here in the UK. A "Burns supper" is a celebration of the life and poetry of the poet Robert Burns, author of many Scottish poems. The suppers are on or around the poet's birthday (Burns night), January 25th, and typically include haggis (a traditional Scottish dish), Scotch whisky, and the recitation of Burns' poetry.
Cake - 15 minutes, plus soaking
Icing - 15 minutes
Bakes 1 hour
- 1 ½ cups raisins soaked in 3 tablespoons whiskey for several hours, or overnight
- 1 cup butter
- 1 cup brown sugar
- 1 cup golden caster sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1 cup Greek yoghurt
- 2 1/2 cups of plain flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons chopped glace ginger
- 3 tablespoons whiskey
- 85g (just over 1/3 cup) brown sugar
- ½ cup butter
- 3 cups fondant icing sugar
- 3 tablespoons whiskey
Preheat oven to 170C or 350F
Grease your bundt tin and then lightly dust with flour. Gently knock the sides of the pan and tip any loose flour out.
Let it cool until just warm, then mix in the icing sugar and whiskey until it forms a smooth paste.
Spoon on top of your cake and let it drip down the sides a bit.
What foods do I love on Valentine's Day? Mouthwatering sweets and desserts! I put together this collection on Foodie.com of some of my favorite Valentine's Day treats, or as I like to call the collection, "14 Valentine's Day Desserts that Will Make You Fall in Love!"
The photos themselves make my heart beat a little faster and give me that tiny flutter in my stomach. Kind of feels like falling in love, doesn't it?
I'll be in Hawaii with my husband and daughter on Valentine's Day this year. If that's not an indulgence in itself, I don't know what is. But I plan for us to celebrate with a special dinner and big decadent dessert. If you follow me on Instagram, you'll see all the gory details. http://instagram.com/catchmyparty
Now check out my collection and see if you get that flutter...
This is a sponsored post by Foodie.com.
- Makes 12 Cupcakes
- Preparation 45 - 60 minutes, plus cooking time of 30 minutes
- 140g (5/8 cup or 9 tablespoons) butter
- 230g (1 cup plus 2 tablespoons) super fine sugar
- 2 eggs
- 1 glass milk
- 230g (2 cups) plain (all purpose) flour
- 40g (5 tablespoons) cocoa
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 250g (2 cups) icing (powdered) sugar
- 100g (6 tablespoons ) butter at room temperature
- 2 tablespoons stem ginger syrup
- 1 tablespoon milk
- We like this gingerbread men recipe for the mini gingerbread men
- 50g icing (powdered) sugar
- Water (approximately 1 teaspoon)
1. Preheat oven to 170C (340F)
2. Cream butter and sugar until pale and fluffy, then add eggs and milk and stir slowly until well combined.
4. Carefully divide the mixture between 12 cupcake cakes and bake for 25-30 minutes, until the top of the cake springs back when gently pressed. Once cooked leave to cool completely on a wire rack.
I'm so happy to introduce our new baking contributors from across the pond, Rebecca and Rosie, from Honeywell Bakes! I just love having a little British flair on our site. For their first recipe, Rebecca and Rosie are sharing these beautiful jammy dodgers (shortbread cookies filled with jam). Wouldn't they be yummy to serve at Christmas?
Makes approx. 30 8cm biscuits (cookies)
- 250g (1 cup) butter, at room temperature
- 200g (1 cup) sugar
- 1 egg
- 500g (2 cups) plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 350g berry jam (or use your favourite jam)
- ½ cinnamon stick
- 1/4 teaspoon allspice
- pinch ground cloves (optional)
Preheat oven to 1800C/3500F .
Cream butter and sugar, then add the egg and mix until well combined.
Add the flour, cinnamon, nutmeg and allspice and mix slowly until a soft dough is formed.
Knead gently on a floured surface to form a round ball. Wrap in cling film (saran wrap) and refrigerate for an hour.
Place on a wire rack to cool.
I wanted to share the posts I did for Spoonful this week...
Check out these adorable miniature Thanksgiving desserts for your celebrations!
Here are some amazing ideas for setting a kids' table for Thanksgiving!
Have the kids help make these tiny mini marshmallow dreidels for Hanukkah!
For more party ideas and inspiration, check out all my posts on Spoonful!
Nikki from Tikkido is a baker and cake designer extraordinaire, so I'm excited for her to share how she made these pumpkin toppers, perfect for Halloween and Thanksgiving!
I love making little pumpkins out of gumpaste or fondant to create adorable little edible cupcake decorations. They're so fast and easy to make, especially if you use my secret material, cloves.
- Whole cloves
- Gumpaste or fondant (I like Satin Ice brand)
- Orange food coloring
- Small, sharp knife
Start by coloring your gumpaste orange, and rolling it into a ball.
Just beautiful, Nikki! I'm going to try them soon!
To learn more about Nicole (who enjoys decorating cakes but not eating them, Irish dancing, public radio, Old English language and archaeology, and geekery of all sorts), visit her at Tikkido and Tradewind Tiaras.
As fall approaches, I'm already thinking about Thanksgiving pie (or maybe I'm just thinking about pie because pie makes me happy)!
I wanted to make single serving pies that would work at a dinner party or Thanksgiving celebration. These cranberry apple mini pies are simple (even the crust is easy), come out looking beautiful, and are so sweet, tangy, buttery, flaky, and delicious, your guests will love them!
MINI CRANBERRY APPLE PIE RECIPE
- 2 1/2 cups of flour
- 2 teaspoons of sugar
- 1 cup butter (2 sticks)
- 1/2 teaspoon of salt
- 1/2 cup cold water
- 2 cups cranberries
- 1/2 cup sugar
- 2 apples
- Zest from one orange (about 2 teaspoons)
- 1 large egg
- 1 tablespoon water
- Coarse sugar
Start by preparing the dough for the pie crust. If you want to use pre-made crust, you can skip ahead, and probably finish the whole recipe in about 20 minutes. But crust is pretty fun to make. The main trick to making a pie crust using butter, is keeping it as cool as possible while you make it. I store our flour in the freezer, and about 15 minutes before we start, I also put the mixing bowl in the freezer.
Cube the butter, and put it in a food processor with the flour, salt, and sugar. Mix for about 30 seconds. It will have almost a breadcrumb texture. Pour into the chilled mixing bowl. If you don't have a food processor, you can do this by hand in the mixing bowl. Use a pastry cutter or your hands to blend the butter.
Add 1/4 cup of the cold water, and mix it with your hands. I like to grab and twist, making sure to work the bottom and sides of the bowl. When the water is absorbed, add another 1/4 cup of cold water. That should be enough to pull the dough together. If it still seems crumbly like in the picture below, work in another couple tablespoons of cold water.
Sprinkle some flour on your work surface and knead the dough just a couple times to work into a nice smooth ball. Cover it in plastic wrap, and put it in the fridge for at least 30 minutes to rest while you work on the filling.
Add the cranberries to a saucepan over medium heat. I don't add any water because I want a thick filling. Stir occasionally, and when the berries start to pop, you can add 1/2 cup sugar, and the orange zest. Let it simmer on medium-low heat for about 15 minutes until you get thick jam like texture.
Peel and core the apples, and dice them. Take the cranberries off the heat, and stir in the apples.
Preheat the oven to 425 degrees.
Take the dough out of the fridge, sprinkle some more flour on your workspace and roll it out to about 1/16th of an inch thick. I use a 3 inch biscuit cutter to cut two pieces of dough for each pie (top and bottom). You could also cut it into 3 inch squares with a knife. Put the bottom pieces on a baking sheet covered with parchment paper or a silpat.
Make your egg wash by beating the egg and adding 1 tablespoon of water. Brush around the perimeter of the bottom pieces to help seal the pie. Spoon about a tablespoon of filling into the center of each bottom piece.
Cut an "X" into the center of each top piece, then lay them over the bottom pieces, gently pressing the edges all the way around to seal.
Brush the whole top with the egg wash, then generously sprinkle sanding sugar over the top.
Bake for about 15 minutes, until golden brown. Let them cool before eating, and be careful of the hot, but delicious filling!
Makes about 16 mini-pies.
Total time: 1 hour
And definitely serve them with ice cream!!