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.  

Happy Birthday (to me!) Cakes!

Yay today is my birthday! Woo!! Happy Birthday to me! I'll be doing a follow up post on what I did for my birthday later in the month. But for the today here's my ultimate list of drool-worthy birthday that I would love to receive (hint).

Princess Mini Cakes

 

 Gluten Free Chocolate Suit Cake

 

 Red Velvet Cake with Blue Lace Butterflies

 

Gluten Free Chocolate Birthday Cake 

 Citrus Birthday Cake

 The Hidden Heart Cake

 That Burger Cake

 

Cherry Blossom and Vanilla Cake

Mrs H Vintage Fair

Just a quick post to let you folks know that, this Saturday (21st Saturday 2015), I'm going to be in a vintage style dress selling you beautiful folks, fudge, toffee, meringues and chocolate for you to consume and enjoy. Yups, you'll have the opportunity to met the gal behind Cupcakes, Cake and Passion BUT not only that you'll be supporting a really amazing cake business run by a lovely friend of mine. The business is called Cake by Chloe. I'll be with the mastermind behind the business, Chloe herself (ekk!) and our friend Evan.

Oh I forgot to mention by the way that we made everything. All of the sweets will be homemade, fresh and so mouth-wateringly good. We snagged some of the maple pecan fudge and erg... so good!! Definitely grab that because, wow, it is so creamy and sweet. Ok enough about fudge! Even though it might be the best fudge ever (just saying...). Also, if she will allow me, I'll try to update on social media as much as I can including twitter and instagram on the day.

You will be supporting a great business run by very talented cake baker and decorator, so why not pop over and say hello? Entry is £1.50 and you get a tea or coffee. We all hope to see you there. Here is the link to the event and don't forget to give Chloe's business page visit as well as the Mrs H Vintage event page too.
Hope to see you there!

Event Information Page
Cake by Chloe
Mrs H Vintage Event

University. To go? Not to Go? That Debate.

This post has been a long time coming and was inspired by the chat I had with a friend at college. People are often surprised when I inform them I've graduated university with a BA in Hospitality, and how I decided to go back to college. Yes, I've done my years and I am richer for the experience.

But I'll let you in on a secret, I did not go to university for the right reasons. My decision was prompted not because I was unsure what to do with myself, or because I'm super passionate about business and cooking.

It was to prove a point. I can admit that now.

I felt that I had to prove to the world, that I could do the university thing. That I could make it through the studying and come out with a great achievement. I did it to prove to myself that I could get through to the other side.
That sounds very shallow and yeah, it is. But that was my thinking at the time. Even though I did perhaps go for the wrong reasons, I came out learning the right life lessons:

• I came out learning more about business, including how much fodder human resources can be at times.
• I have learnt that when working as a group there will always be one member, at least one, who does nothing and will still get the same credit for you and your groups hard work. They know who they are and the fact is, they don't give a crap. Try to deal with it maturely. People like this will confront you in all aspects of life and will always get found out in the end. Trust me, they get hated for it and people will purposely avoid them because of this trait.
• I've met lots of people, but only a select few you stay with you in your heart.
• I've drunk some ridiculous concoctions at uni. End of.
• I learnt that my goal is to open my own business, doing what I love (which is baking and cooking...duh...).
• Balancing a job and university work is bloody hard. But really shows to future employers that you can manage your time well. Oh and the extra money isn't that bad either.  
• I learnt to open up my heart again, starting dating and so, fell in love. (3 and 1/2 years later, we're still in love. Awww.... ok Chick flick moment over).  

I have learnt more than I can list. It was all thanks to that shallow decision that turned my life into something positive. That's my rhyme and reason for going to university. I'm so grateful that I went to uni and that the whole experience was worth it, hard, but worth it.

So to go? Not to go? Its a big decision for everyone. With tuition fees higher then ever and employers not hiring graduates because their 'too over qualified', its made the decision even harder. The fees were at a high set price when I applied and so ,it was a natural move. Now students have to pay crazy fees that will be with them for a long portion of their lives. Its not a light decision to make, so I've rounded up some of my friends and family thoughts and feelings on going/not going to uni. These are REAL responses from REAL people, that I REALLY know... REALLY!:

Leanne's advice: "Join a club and meet people!"

Dan (didn't want to go to uni): "Cause I is thick as f**k" 
I dig your honesty Dan.

"Mad" Max's advice (went to uni): "Go on a place and meet people"

Chloe B (Didn't want to go to uni): "I'm too stupid. Being deado serious here."

Ann (Never had the chance to go to uni): "I never had the chance to go to university. I was never good enough. My family was more important to me. I still stand by that decision."

Rob (Uni goer and still studying): "I went for a fresh start and to enhance my career." and his advice: "If something is offered to you. Give it a go. I'll never play OctoPush again, but I gave it a go."

Claudiu's (went to uni) advice: "Experience life abroad and meet people."

Chloe C (Studying at the moment): "University is the best experience of my life! Eyeryone should go! (And at college I never wanted to) so I'm a complete convert."

Emma (Studying at uni too): "I would say don't go just because you feel you have to...if you can find an apprenticeship/internship in the field you want to go into that would ideally be better and cost less. [University]...has been stressful at the start... but starting to settle in now and enjoy it more...but still wish I was more active in looking at other options." Her advice: "Be prepared for people who bullshit...A LOT. Not everyone is sane."

I want to thank all of you who contributed and helped me write this article. I hope this post has raised a point with some readers and has made you think.
Did you go to uni? What advice have you got? Why didn't you go to uni? Let me know what you think

Red Velvet Cake with Blue Lace Butterfies

"Remember, Sofia has no idea about this birthday meal. Keep it quiet! So I'm thinking red velvet cake?" I read the message that my friend sent and was like: "Yessss!! Cake commission!!"

This particular cake was for a good friend who I've made birthday cakes for in the past.   

Red velvet is one of those cakes that has that luxury feel, and it wouldn't be the same without a white icing but trying to incorporate blue, (which is Sofia's favourite colour) was tough. But after a great deal of thinking, inspiration came in from an insect form. 

I was waiting for the bus when a butterfly flew past me and as I got home I was reading my cookery books for inspiration and a royal icing tutorial jumped out at me and guess what? It featured butterflies. Clearly a sign right? Or maybe just an odd coincidence? Whatever the case, the end result was worth the extra effort. 

I was very please how this cake turned out. Not because it was tasty and super sugary (because that's what you need after a heavy meal...), but more because my best friends was thrilled with the cake. 

I hope that we made your birthday really special Sofia.

These delicate butterflies are just that, DELICATE! Make extra because there will be causalities but there worth the effort in the end as they look so pretty. You have to leave these to dry overnight, so do these before you bake the cake. 

Recipe: Lace Butterflies (Adapted from Divine Cupcakes by Tamara Jane)

Ingredients:

·       1 egg white

·       Ice blue colouring paste

·       300g icing sugar

·       ½ teaspoon lemon juice

Equipment:

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 1

·       Baking paper

·       Foil

·       Paper

·       Pencil/pen

·       Edible glitter in pink

·       Disposable piping bag

·       Scissors

Step 1. Beat the egg white

1.    Beat the egg white with an electric mixer until foamy.

2.    Add the icing sugar gradually beating well after each addition.

Step 3. Colour the icing

3.    Icing is ready when peaks appear and holds shape. Beat in lemon juice and food colouring. 

Step 4. Trace a butterfly template

4.    Trace a butterfly template (use a simple one as a complex template will be tricky) onto paper and place the baking paper on top.

Step 5. Fill the piping bag

5.    Fill the bag with royal icing and cut the point off the bag so there is a 1mm diameter.

Step 6. Pipe the thin line to create the butterfly

6.    Pipe a thin line over the template. Once finish sprinkle with edible glitter and allow to dry overnight.

Step 7. Place on decorated cake 

7.    Peel off the paper and use to decorate the cake by placing around the sides of the cake.

8.    With the remaining icing pipe your message on top of the cake.

Recipe: Red Velvet Cake

·       75g unsalted butter, softened (plus a little extra for greasing)

·       300g caster sugar

·       2 eggs, beaten

·       1 teaspoon vanilla extract

·       225g plain flour

·       3 tablespoons unsweetened cocoa powder

·       1 ½ teaspoon red food colour paste

·       125ml buttermilk

·       1 tablespoon white vinegar

Equipment:

·       Wilton Tasty Fill cake pan

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 2

·       Tablespoon

·       Teaspoon

1.    Pre heat the oven to 180c/350c/ Gas mark 4. Grease and flour cake tins.

Step 2. Sift all dry ingredients together

2.    For the cake, cream the butter and sugar together in a bowl, then beat in the eggs and vanilla extract. Sift the flour, cocoa powder, bicarbonate of soda and salt into a separate bowl. Stir in the food colour paste into buttermilk.

3.    Alternately add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. Pour the mixture into the prepared tins, dividing it evenly. Bake in the oven for 30-35 mins or until firm to touch. Cool in the tins for 10 mins, then turn out onto a wire rack and leave to cool completely.

Recipe: Bulk Vanilla Buttercream frosting (Adapted from Divine Cupcakes by Tamara Jane)

·       200g unsalted butter, softened

·       125ml milk

·       1 tablespoon vanilla extract

·       2kg icing sugar, sifted

Equipment:

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 1

        Palette knife

       Optional piping bag fitted with a nozzle

1.Using a large mixer, cream the butter for 1-2 minutes.

2. Add the milk, vanilla and half the icing sugar and beat for 3 minutes or until light a fluffy.

Step 3. Beat until spreadable

3. Add the remaining icing sugar and beat for a further 3 minutes or until it is a spreadable consistency.

Step 4. Spread  the buttercream into the middle of the cake.

4. Once the cakes are completely cooled you can start putting some of the buttercream into the middle of the cake. 

5. Spread the rest of the buttercream over the top and sides of the cake using a palette knife ensuring it is as smooth as you can get it. 

6. If you have any leftover buttercream (depends on how thick you like it on your cake), you can place some in a piping bag fitted with a star nozzle to swirl around the edges. 

Its not as hard as it looks and is worth the effort and the smile on peoples faces when they see a 3-D cake.

Good Luck Naomi Cupcakes

No words can describe how much I'm going to miss one of my nearest and dearest friend. In fact I really wish that she wasn't going away for the year and just abandoning me in London! 
How dare you just leave me here Naomi! With all these normals?! 
I'm joking of course.
No one is normal in London.
Anyways, Naomi I do hope you enjoyed the cupcakes I whipped up for you. I'm sorry that I couldn't make a cupcake to describe how wonderful you are and how much your friendship means to me (and how mad you really are). Just so you know that your'e going on an amazing adventure and you'll be older, wiser and maybe a little jetlagged afterwards. 
In short, Naomi I wish you the best of luck in your new job, which you are going to be amazing at. I am dearly going to miss you and you must promise me that you will send me a postcard from all the places you fly too. 

Recipe:

• 110g unsalted butter, at room temperature
• 225g golden caster sugar
• 2 large eggs
• 150g self raising flour, sifted
• 125g plain flour, sifted
• 120ml semi-skimmed milk at room temperature
• 1 teaspoon vanilla extract

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line a cupcake trays with cupcake cases.

2.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric hand mixer.

3.    Combine the two flours in a separate bowl and combine the milk, and vanilla extract in a jug. Add one-third of the flours to the creamed mixture and beat well.

4.    Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk has been added.

5.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 15 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

6.    Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, you can ice the cupcakes.

Buttercream

·       110g unsalted butter, at room temperate

·       60 ml semi-skimmed milk, at room temperature

·       1 teaspoon good quality vanilla extract

·       500g icing sugar, sifted

·       Food colouring-Purple and Pink

Recipe:

1.    In a large mixing bowl  beat the butter, milk, vanilla extract and half the icing sugar until smooth. This can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

2.    If you want to colour your buttercream, always start with one drop of colouring and beat thoroughly. This will be all you need to achieve a very pale hue. To achieve the effects in the pictures put the two colours in a piping bag fitted with a star nozzle. 

Bake on!

Penny 

The Hidden Heart Cake

Right first real post to do with baking! Woo!
I do my fair share of reading baking and cooking blogs, but I saw this oh so cool Hidden Heart tutorial from i am baker.

It was a case of what occasion I need to make such a cool cake? Then I get invited to a friends birthday dinner. Perfect!
I made her a birthday cake that I know that she would love!
It was the first ever time that I made this cake and I've NEVER made a layer cake like this. So, first time effort plus never made a cake like this, I'd like to think deserve a little pat on the back.
Here is the batter photo's. I used a victoria sandwich sponge recipe which turned out really light and delicious. (This is at the bottom of the post.)

I made 4 cakes (the recipe below makes 2 cakes if you split them into 2 tins. I used 7 inch tins.)

After all the cakes were cooled I popped them in the freezer to firm up and make it easier to level. Below, are the pictures of leveled cakes. Of course I had a cake lever to give me a hand.

Next you need I put a thick layer of buttercream between two of the sponges. This is one of the most important lessons ever: double check you've got the right ingredients. I say this because I ran out of ingredients to make my own buttercream, so I had to use buttercream from a can, homemade tastes nicer. So what's that rule again? double check you've got all the right ingredients.

Once the cakes were firmly 'glued' together with the buttercream, by being in the freezer for a couple of hours, I tied erm... dental floss to two toothpicks to create a guideline around both cakes. (I couldn't find string, dental floss did the trick.)

Next was the super hardest bit, the carving out. One cake needed to have a 'V' in the middle and the other needed to have a volcano and canal (see below. However, I can see that now it was too domed shaped rather then volcano shaped.) I find the best thing to do is carve with a knife and then  spoon out any extra bits.

Next I crumbed up the red velvet cake, and then filled it into the carved gaps with the white cake.

Next both cakes went into the freezer overnight with a thin layer of buttercream also called a crumb coat. Then the fun part, the decorating. Essentially I covered the whole cake in vanilla buttercream and used some basic piping skills to do the edges. Then dyed the sugarpaste red and stamped out letters and butterflies. Then I added some the leftover red velvet crumbs around edges.

You know, it looks like a pretty birthday cake.

The point is, that the birthday girl loved the cake.

Personally, I thought it looked more like a smile then a heart. But not bad for a first try. But the top layer, the 'volcano and canal' carved cake needs to reassemble a volcano rather then a dome shape. Remember to try this for yourself check out i am baker's tutorial.

Recipe time:

Victoria sandwich from "Saved by Cake" by Marian Keyes 

•        200g unsalted butter
•        200g caster sugar
•        4 eggs
•        1 tea spoon vanilla extract
•        200g self raising flour

1.    Butter two 7cm tins and line the bases with baking paper. Pre-heat the oven to 190c/375f/Gas Mark 5.
2.    Cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, beating between each addition. The mix may curdle a little but add a tablespoon of flour if this happens.
3.    Stir in the vanilla extract and sieve in the flour and fold through.
4.    Divide the mix between tins and bake for about 20 minutes.

 Red velvet cake from "Cakes Galore" by Valerie Barrett

•        75g unsalted butter, soften
•        300g caster sugar
•        2 eggs, beaten
•        1 teaspoon vanilla extract
•        225g plain flour
•        3 tablespoons unsweetened cocoa powder
•        1 ½ teaspoon red food colour paste
•        125ml buttermilk
•       1 tablespoon white vinegar
•        a pinch of salt 
• 
  

1.     Preheat the oven to 180c/350c/ gas mark 4. Grease and flour two 23cm round sandwich cake tins.
2.     For the cake, cream the butter and sugar together in a bowl, then beat in the eggs and vanilla extract. 
3.     Sift the flour, cocoa powder, bicarbonate of soda and salt into a separate bowl. Stir in the food colour paste into buttermilk.
4.     Alternately add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. 
5.     Pour the mixture into the prepared tins, dividing it evenly. Bake in the oven for 30-35 mins or until firm to touch. 
6.     Cool in the tins for 10 mins, then turn out onto a wire rack and leave to cool completely.

I hope you give this try!

Bake on!

Penny