Not my normal style for baking as i do more cupcakes and deserts rather than iced cakes but I was asked to make this for a collegues mom. She wanted a bingo cake. I had fun making iced decorations including a dabber, balls and I bingo ticket.
Monday, 29 October 2012
Sunday, 21 October 2012
Bake a difference
Raising money for charity concern by baking a difference. Held a bake sale with lots of yummy cakes and biscuits.
Sunday, 14 October 2012
Bake a difference
Looking forward to my bake sale for a very good cause next weekend. Hoping to make lots of money by asking my friends and family to eat cake!
Peach cobbler photos
It went down well as a family pudding after a roast beef dinner. Very filling though :)
Wedding cake
I could resist sharing a photo of my beautiful wedding cake. I can't take credit for it unfortunately but it was delicious. Bottom layer rich fruit cake, middle layer lemon drizzle cake and top layer banana caramel. Delicious and went down very well with family and friends.
Hairy bikers peach cobbler
I've been watching the hairy bikers Mississippi adventure over the last few weeks. Some lovely recipe ideas as well as some very calorific recipes to- a lot of frying lol. This recipe for a peach cobbler looked delicious and easy to do. Here's the recipe if u fancy giving it a go. I exchanged blueberries for raspberries when I tried it but it's up to you. Photos to
follow...
The Hairy Bikers top tinned peaches with a delicious, fluffy blueberry topping that can be whizzed up in a flash
Ingredients
2 x 410g tins sliced peaches, in juice
75 g granulated or golden caster sugar, plus 4 tbsp
2 tbsp cornflour
75 g butter, softened
1 large egg
150 ml semi-skimmed milk
1 tsp vanilla extract
200 g self-raising flour
1 tsp baking powder
125 g blueberries
Method
1. Preheat the oven to 190C/170C fan/gas 5. Drain the peaches, reserving the juice from just one of the cans - you’ll get about 110ml.
2. Put the peaches and the juice in a medium saucepan and add 2 tbsp of the sugar. Cook the peaches and sugar for three minutes, or until they reach a gentle simmer.
3. Mix the cornflour with 4 tbsp cold water and stir into the pan. Cook over a low heat for 2-3 minutes or until the peach juice has thickened and looks almost clear, stirring constantly. Tip into a 1.5 litre shallow ovenproof dish.
4. To make the topping, put the 75g of sugar in a large bowl and add the soft butter, egg, milk, vanilla extract, flour and baking powder.
5. Beat like hell with a wooden spoon or electric whisk. The batter should be thick and smooth and drop easily from the spoon. Don’t worry if there are a few small lumps of butter in the mix. Stir in the blueberries.
6. Put big spoonfuls of the batter on top of the fruit. There will be a few gaps but the cobbler mixture will soften to fill them.
7. Sprinkle with the remaining 2 tbsp sugar and bake for 35 minutes until the fruit is bubbling and the topping is well risen and golden brown. Serve with cream or ice cream.
follow...
The Hairy Bikers top tinned peaches with a delicious, fluffy blueberry topping that can be whizzed up in a flash
Ingredients
2 x 410g tins sliced peaches, in juice
75 g granulated or golden caster sugar, plus 4 tbsp
2 tbsp cornflour
75 g butter, softened
1 large egg
150 ml semi-skimmed milk
1 tsp vanilla extract
200 g self-raising flour
1 tsp baking powder
125 g blueberries
Method
1. Preheat the oven to 190C/170C fan/gas 5. Drain the peaches, reserving the juice from just one of the cans - you’ll get about 110ml.
2. Put the peaches and the juice in a medium saucepan and add 2 tbsp of the sugar. Cook the peaches and sugar for three minutes, or until they reach a gentle simmer.
3. Mix the cornflour with 4 tbsp cold water and stir into the pan. Cook over a low heat for 2-3 minutes or until the peach juice has thickened and looks almost clear, stirring constantly. Tip into a 1.5 litre shallow ovenproof dish.
4. To make the topping, put the 75g of sugar in a large bowl and add the soft butter, egg, milk, vanilla extract, flour and baking powder.
5. Beat like hell with a wooden spoon or electric whisk. The batter should be thick and smooth and drop easily from the spoon. Don’t worry if there are a few small lumps of butter in the mix. Stir in the blueberries.
6. Put big spoonfuls of the batter on top of the fruit. There will be a few gaps but the cobbler mixture will soften to fill them.
7. Sprinkle with the remaining 2 tbsp sugar and bake for 35 minutes until the fruit is bubbling and the topping is well risen and golden brown. Serve with cream or ice cream.
Tagine time
As a wedding present I had a tagine perfect for moroccon stews. My first attempt went really well it was delicious :)
600g lamb
Aubergine
Onion
Can of chopped tomatoes
300ml lamb stock
Garlic
Harissa paste
Brown meat then remove. Soften aubergine then remove. Fry onions and garlic. Add lamb and aubergine back to pan with chopped toms, stock, paste, simmer.
Put mixture in oven dish with lid or if ur lucky like me a tagine. Cook for 1 1/2 hrs.
Served with new potatoes and veg or rice. Delicious.
600g lamb
Aubergine
Onion
Can of chopped tomatoes
300ml lamb stock
Garlic
Harissa paste
Brown meat then remove. Soften aubergine then remove. Fry onions and garlic. Add lamb and aubergine back to pan with chopped toms, stock, paste, simmer.
Put mixture in oven dish with lid or if ur lucky like me a tagine. Cook for 1 1/2 hrs.
Served with new potatoes and veg or rice. Delicious.
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