The Cake and Bake Show Haul 2015

Well I've had fun! Stuffing my face with cake and free samples. Did any of you readers get the chance to visit the Cake and Bake Show in London this year? My friend Lucy and I are making this an annual 'thing' (You can read last years post here). I was hoping that I would do a video on it... until my camera broke.

Thats right. On the one day of filming I REALLY  needed a good camera... erg. Tech. Such is life. I thought I would do a blog post on what I purchased.

Firstly, food because... food. I grabbed some Emily Apple and Banana Fruit crisps. But these are the best crisps I've ever had. They were just soft enough in texture not to be soggy but crisp enough to crunch on and not break your teeth. The flavours are true fruit flavours. Seriously, totally worth buying! 

I got a super weird gizmo. Its a peeler. BUT NOT JUST A PEELER! Its a julienne vegetable and fruit peeler with a cool attachment to make noodles from veg. Lucy was full on impressed with this, that she didn't hesitate in buying it. I was convinced to get one also and the peeler does assist me in daily cooking tasks.

I also got a new piping bag and nozzles... pretty standard. 

For my Halloween bakes this year, I got some pretty sprinkles and cupcake cases from one of my personal favourite places to shop, Scrumptious. I bought some green, purple and orange sprinkles as well as some jazzy violet sprinkles. They have a great selection of sprinkles, decorating materials and cases. I did get some adorable ghostly cupcake cases as well as some Christmasy ones (don't judge me I know its only October). 

To stuff my face with, I got marshmallows from both 'The Marshmallowist' and 'The Marshmallow Company'. From the Marshmallowist, I got strawberry and basil, blueberry and gin, lemon and coconut flavours. Now, I must be truthful, the flavours didn't really come through apart from the coconut. I haven't tried 'The Marhmallow Company' marshmallows yet but I will do and will add what I think here.

I did get some special icing sugars, like I do every year, from another one of my favourite companies: Sugar and Crumbs. I bought: 'Santa's Snowball' which tastes like white chocolate and marshmallows (yum!!), 'Christmas Punch' which tastes like mulled wine and lastly, 'Apple Crumble'... which is what you expect. They make great buttercreams, or as a substitute for caster sugar in cakes.  

Another Event?! Chimes Pop Up!

Last Saturday, myself and two good friends of mine were selling sweets to the general public at the Mrs H Vintage Event at Warsash. We got quite a few photos of the yumminess. The other girls and I had such a great day meeting and greeting people and selling sweets. Feedback was all positive and people loved enjoyed their sugar rush.

Did you see the event on facebook? Don't worry if you missed it because on Thursday Cake by Chloe and Cupcakes, Cake and Passion will be hosting a pop up event at Chimes Restaurant in Highbury College Portsmouth. We will be selling more sweet treats. Check out the link here from more information and we hope to see you Thursday!

See you on Fat Friday!

Fat Friday #13 Blackberry Lemonade Marshmallows

Its unlucky week number 13 for Fat Friday! This week we're  looking at blackberry lemonade marshmallows. The tartness of the citric acid makes the white half really taste like lemonade. The blackberry was added because it's blackberry season here in the UK. It's actually a coincidence that this recipe is being published on week 13, because the first time I made marshmallows it went so wrong that I nearly cried with the amount of mess that was leftover. This time it much better than expected and they were so tasty. I gave them to a couple of friends at college and they thought they were lovely as well. I would suggest that you eat the marshmallows as soon as possible because they will sweat once you dust them with icing sugar. 

Recipe: 30 minutes (Depending on how many you cut) (Adapted recipe from Sweet Things by Annie Rigg)

Ingredients:

·       2 tablespoons corn-flour

·       2 tablespoons icing sugar

·       Sunflower oil

·       The zest of one lemon and the juice

·       200g blackberries

·       350g caster sugar

·       ½ teaspoon vanilla extract

·       6 gelatine leaves

·       2 large egg whites

·       A little salt

·       ¼ citric acid

Equipment:

·       20cm square baking tin

·       Baking sheet

·       Silicone paper x 2

·       Sugar thermometer

·       Knife

·       Saucepan

·       Blender

·       Free-Standing whisk

·       Rubber spatula

·       Palette knife

·       Sieve

·       Fine sieve

Method

1.    Mix the cornflour and icing sugar together in a bowl. Lightly grease the tin with the sunflower oil and line with silicone paper, lightly grease this again. Dust with the icing sugar and cornflour mix and save the rest for later.  
2.    Finely great the zest and save the juice and put aside.

3.    Place a saucepan with the blackberries and 1 tablespoon of sugar on low heat. Cook until blackberries have burst and they become soft.

4.    Using a blender blend until really soft and push the blackberry puree through a fine sieve to remove the pips.
5.    Cook the blackberry puree until it becomes a jam like consistency. Add the vanilla and remove from heat.

6.    Cover the gelatine in cold water in a separate bowl.
7.    In a free-stand mixer place the egg whites, salt and 1 tablespoon of caster sugar.

8.    Tip the rest of the caster sugar into a clean saucepan with 150ml of  water and heat gently to dissolve the sugar. Bring the syrup to boil until it reaches 120c/248f.
9.    Working fast switch the free standing whisk on to whisk the egg whites fast until the hold a stiff peak.
10.    Drain the gelatine and add to the sugar syrup, combine with a rubber spatula.

11.   With the mixture running on a medium speed pour the sugar syrup into the egg whites (be careful not to get any on whisk). After whisking for 3 minutes it should have doubled in size, it should be thick and glossy.
12.   Put half the mixture in another bowl and add the reserved lemon zest and citric acid. Mix well, spread in the prepared baking tin and spread evenly with a palette knife.
13.  Fold the blackberry puree into the other half of the marshmallow mixture and combine.
14.  Smooth over the lemon marshmallow to create a double layer of marshmallow.

15.  Once completely cold cover the marshmallow with clingfilm and leave to set overnight.

16.   To serve, tip the rest of the cornflour/icing sugar mixture onto a silicone paper lined tray.
17. Tip the marshmallow out of the lined, carefully peel the paper off.
18. Cut the marshmallow into pieces and roll in the icing sugar/cornflour mixture to coat.

Have you made any marshmallows before?
Happy Baking! and Have a great weekend!

Mallow Crisp Delight No Bake Recipe

It's been my first official week of uni. This is my final year, so better make this one count. After studying hospitality management for most of my adult life (I know 16 is meant be adult but I was still in childish mode) and when it comes down to one last year.

One year. Just one more year! One mind imploding, coursework writing, all nighters, handing the stupid essay in right before the undergraduate centre closes to the minute panic moments.

And I haven't even mentioned the ridiculous exams.
The pressure is on. The pressure is most assuredly on. But when its all said and done I'll be coming out with a shiny degree and I get to throw one of those hats that you wear for graduation. I call them frisbee hats but I think there called 'mortar boards'.

Back to to the subject in question, im a little under pressure (yeah you've mentioned that) but not to worry I'll be delivering the goods (baked) on here when I can because as said before, for me, baking is a good stress outlet. Also its fun and yummy. Can't beat that combo. So all in all I will be posting still.

Then it struck. It hit me suddenly. I got a cold. I'm not a sicky person but when I get ill, its just awful. So I haven't been able to get into the baking spirit this week, because no one wants to be baking and then you get snot bungee out your nose! Gross image. Yuk. 

Moving on very swifly! As I promised so long ago for a no bake recipe. I finally typed it out with some time to spare to sit in bed and sneeze in between researching about GM foods for a university assignment... here's that recipe:

This recipe was one of those recipes: "that you make up as you go" and so its all about being creative and using common sense. This is why there is a lack of pictures because we had to move fast to get this batch ready to out on display at work. 

Recipe Name: Mallow Crisp Delights (Recipe created by Louisa L and Penny H) 

For the Squares: Makes about 12

·        600g Mini Marshmallows

·        150g butter (plus a little extra for greasing)

·        510g Rice Cereal

·        Assorted chocolate buttons (we used a mix of milk and dark chocolate)

·        Your choice of decorations-more chocolate buttons, melted chocolate. Anything you like.

Equipment needed:

•  Flat tin greased with butter or oil (foil works as well but is fiddley to get the squares off)
• Bowl x2
• Wooden spoon
• Microwave
• Sharp Knife

1.     Line a flat tin sheet with foil or grease with oil or butter.

2.     Put the cereal into 2 separate bowls.

3.     Melt half of the mini marshmallows and half of the butter in the microwave in an appropriate bowl for 30 second bursts or until you have a gooey marshmallow mess.

4.     Very quickly pour the marshmallow butter mix into one of the bowls of cereal and mix with a spoon until completely coated.

5.     Pour this into the lined flat tin sheet and flatten with a spoon.

6.     Scatter the chocolate buttons on top of the marshmallow cereal. This will create a layer of chocolate.

Step 7. Repeat steps 3-5 to get a really nice layer of marshmallow

7.     Repeat steps 3-5, so you have a layer of marshmallow on top of the chocolate buttons. (So it should be marshmallow cereal layer/ chocolate buttons/ marshmallow cereal-3 layers in total)

Step 8. Decorate to your liking

8.     Put your choice of decorations on top. Smarties, more marshmallows, glitter, jelly babies, more chocolate buttons. We opted for more melted chocolate, lightly drizzled on top.

9.  Score lines into mallow treats with a knife. So you should have even mallow squares (we got about 12 squares). Don’t cut all the way through. This makes it easier to get the squares out of the tin more easily. 

10.  Let the squares set for about 2 hours and cut into squares and stuff your face!

Have a good week baking lovers (Oh and are you watching GBBO? Dont forget to tune in!)

Snow Day Cupcakes!

Snow is a beautiful sight. Its fun to build snowmen, get into a snowball fight and generally have a day off. Sadly I still had to go into work. No snowball fights for me boo. (I did take a couple of photos but haven't got my camera with me. I'm on my nans iPad)
I am lucky because I've got more then half the week off to see my Portsmouth hospitality crew (Big it up for the Portsmouth crew!!!) 
I seriously miss you guys! Its going to be one amazing catch up!
And I get to see my lovely boyfriend, who I'm making a very special cake for. (Can't post what it is cause he'll guess and that ruins the surprise). More on that when its finished. 

In the mean time, I've been busy making some snowy cupcakes. I got this from a random recipe book. To be honest they didn't turn out the way I wanted them to. They taste so chocolately and moist but don't look so hot (or cool since there snow cupcakes). My suggestion is that you try the cupcake sponge with the icing from here. The yeti marshmallow icing is amazing and would go well with the chocolate sponge in this recipe. (Pictures soon to follow. Edit: Pictures added.)

Recipe: Chocolate Marshmallow Cupcakes.

•        2 Eggs
•        90g/ tbsp diced unsalted butter, room temperature
•        170g/ ¾ cup of caster sugar
•        140g/ 1 cup plus 2 tbsp of plain flour
•        1 teaspoon baking powder
•        30g/ ¼ cup cocoa powder
•        ½ teaspoon vanilla extract
•        125ml/ ½ cup milk
•        35g/ ½ cup mini marshmallow, plus extra to decorate
•        Store-bought chocolate sauce to drizzle

Recipe: Marshmallow frosting

•        180g/ 1 scant cup of caster sugar
•        ¼ teaspoon cream of tartare
•        3 egg whites
•        1 teaspoon vanilla extract
•        100ml/ 1/3 cup water

Equipment:

•        Sieve
•        Bowlx2
•        Mixer
•        Measuring jug
•        Scraper
•        12 hole muffin tin filled with cupcake cases
•        Saucepan
•        Sugar thermometer  
• 
  

1.    Preheat oven to 180c/350c/Gas Mark 4. Line the muffin tin with cupcake cases.

2.    Sieve together the flour, cocoa powder and baking powder in a bowl.

3.    Beat the butter, sugar and vanilla until light and fluffy using a mixer. Stop occasionally to scrape down the bowl.

4.    Crack all the eggs into a jug.

5.    Add the eggs a little at a time with the mixer on a higher speed. (if the mixture splits add a little bit of flour)

6.    Add the sifted dry ingredients and milk in alternate batches and beat on a low speed until combined. Fold in the marshmallows.

7.    Divide the mixture between the cupcake cases. Bake in the preheated oven for 25 minutes or until well risen and a skewer inserted in the middles comes out clean.

8.    Place the cupcakes on a wire rack to cool.

9.    To make the frosting, put the sugar, cream of tar tar and water into a saucepan and mix well.

10.  Heat until the sugar has dissolved and a sugar thermometer in the mixture reads 115c/242f.

11.Meanwhile, in a separate, grease-free heat-proof bowl, whisk the egg whites with an electric hand mixer until stiff peaks forms.

12. Pour a thin, slow stream of the sugar syrup into the egg whites and doesn't hit the beaters otherwise sugar crystals will form. Stir in the vanilla and refrigerate for 30 minutes.

13.Spread the frosting over the cold cupcakes using a spatula. Top with mini marshmallows and chocolate sauce. 

Bake On!
Penny 

Yeti Cupcakes with a Snow Capped Marshmallow Frosting

It's only 3 more days until Christmas! 

I'm hoping that all of you have finished all of your Christmas shopping. No last minute panics. 

Because the big day is nearly here!

I'm still hoping for a snowy white Christmas, I think I may be dreaming only. So once again thanks to this idea I thought I would make some Yeti Cupcakes.

I think most people know the story of the huge snow coloured ape like creature, that lives on cold snowy mountains, that's what these cupcakes are named after. 

Recipe: Cupcakes makes around 18

•       300g plain flour
•        2 teaspoons baking powder
•        1 teaspoon salt, plus a little for egg whites
•        125g unsalted butter, room temperature
•        250g caster sugar
•        160ml milk
•        1 teaspoon vanilla extract (peppermint, lemon or almond extract works well)
•        3 egg whites
•        100g mini-marshmallows

Equipment:

•        Sieve
•        Electric hand mixer/mixer
•        Saucepan
•        Bowl x 3
•        12 hole Muffin tray  x 2 filled with 18 cupcake cases

1.    Preheat oven to 180c/350f/ gas mark 4.

2.    Mix flour, baking powder and salt and set aside.

3.    Cream the butter and sugar until light and fluffy. Alternately add the flour mixture and the milk to the butter mix and beat until the batter is really smooth. Add the flavouring at this stage.

4.    Beat the egg whites in a separate bowl with a pinch of salt until stiff but not dry. It should still be shiny but stiff enough to tip the bowl upside down without the contents spilling. (Also avoid tapping the bowl or doing any unnecessary bowl banging, or you’ll lose the air in the egg whites.)

5.    Fold in the egg whites into the batter and fold the marshmallows.

6.    Spoon the batter into the cupcake cases, filling about 2/3 full. Bake for about 20-25 minutes or until a cake skewer inserted into the centre comes out clean. Remove from the oven and cool. The cakes may look a bit lumpy and strange but that’s because of the marshmallows.

Recipe: Marshmallow Snow Frosting (Should mask 12 cupcakes generously or 18 if your sparing) 

•        3 egg whites
•        150g caster sugar
•        60ml golden syrup
•        Pinch of salt
•        1 teaspoon vanilla extract

Equipment:

•        Heat proof bowl
•        Whisk
•        Electric hand mixer
•        Saucepan filled with water
•        Timer
•        Spoon
•       Christmas Themed Decorations. (The edible snowflakes are from the lovely: SugarRobot)

      1. In a large heat proof bowl mix the egg whites, sugar, salt and golden syrup until combined.

      2. Place the bowl over simmering water and whisk until the sugar dissolves and the mixture is hot. This should take about 3 minutes.

     3. Remove from heat (be careful as there is a burn risk here!) and beat for 7 minutes until the frosting is cool stiff peaks form. Beat in the vanilla extract.

    4.Spread using a spoon as this frosting doesn't hold its shape. 

  Have a very Merry Christmas and Bake On!

  Penny