Sunday, 22 April 2018

Banana, Wheat and Nut Breakfast Muffins


In a bid for Bubs to have healthier cereal for breakfast I brought a giant family pack box of shredded wheat, unfortunately however he was not at all keen on these. Although they do not make the best tasting breakfast when just mixed with milk, I have found several other uses for them in my baking and the muffins and cookies they make are delicious. 

Breakfast for me these days is often quite rushed with juggling getting two kids up, ready, fed and out of the house in time for the nursery start time so these are the perfect healthy(ish) muffins to grab in the few minutes I get to down a cup of tea. If its one of my lucky mornings and Bubs is getting dropped to nursery by his Nana (Grand Dad) then they also taste just as great eaten at a leisurely pace.




Makes 12 cupcakes for you to eat alone or share.


Ingredients

1 1/4 cup mashed ripe Banana
2 Eggs
1/2 cup Light Brown Sugar
1/3 cup Vegetable Oil 
1 tsp Vanilla Extract
1 cup Plain Flour
1/2 cup Shredded Wheat
1/2 cup Oats
1 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Sofa
1/2 tsp Sea Salt
1/2 tsp Cinnamon
3/4 cup Chopped Walnuts

Topping
Oat, walnuts and brown sugar 1 tbsp of each combined



Method

1.Pre heat oven to 190/375F/Gas Mark 5

2.In a large bowl whisk together the banana, eggs, sugar, vegetable oil and vanilla extract. 

3.In a separate bowl sift in flour and mix together with shredded wheat, oats, baking powder, baking soda, salt, cinnamon and walnuts


4.Combine dry ingredients with the wet and mix throughly

5.Place cupcake cases into a baking tray and fill with cake batter

6.Top with mixed oats, walnuts and sugar


7. Place in a preheated oven for 5 minutes at 190 and then turn down temperature to 170/350F/Gas Mark 4 and cook for a further 10 - 15 minutes until a skewer comes out clean

8. Allow to cool for 10 minutes in the tray before placing on a wire cooling rack

9. Will stay moist for around 5 days in an airtight container






Thursday, 8 March 2018

Raspberry and Strawberry Bundt Cake

Raspberry, Strawberry, Pistachio and Rose Flavoured Bundt Cake - Perfect for Mothers Day


I made this cake a few weeks ago for my mums birthday but it would be perfect to make this weekend for Mothers Day, it was amazingly moist, even a few days after it was made still tasted delicious and light. I was also soooo happy that for once my bundt cake came out of the tin, the secret being in the extra greasing and sprinkle of flour beforehand.


Visually stunning but also a great flavour profile, so go ahead and spoil your mums, grandmas, nans, aunties and loved ones this Mothers Day.

Ingredients 


Cake

175g Stork
275g Caster Sugar
3 Eggs
2 tsp Rose Syrup
350g Plain Flour
2 tsp Baking Powder
Pinch of Salt
125ml Buttermilk
100g Raspberries
50g Strawberries- chopped


Extra stork/butter plus sprinkle of flour to grease the bundt tin

Icing and Toppings

120g Icing Sugar
2 tbsp Cold Water
1 tbsp Rose Syrup
Pink Food Colouring
30g Pistachios finely Chopped
5 Mini Meringues
3 Large Strawberries
Freeze Dried Strawberries
Fondant Icing for lettering - Optional


Method


1. Preheat your Oven to 170C/350F/Gas Mark 4
2. Throughly grease a bundt tin ensuring you get into all the nooks and then dust with plain flour, removing the excess by tipping upside down
3. Cream together the stork and caster sugar for 4 minutes
4. Whisk together the egg and rose syrup
5. Sift flour, baking powder and salt together
6. Gradually add the egg mixture, followed by the flour and mix together for a further 2 minutes
7. Add in buttermilk for a final minute of mixing
8. Fold in raspberries and strawberries and pour into the bundt tin
9. Bake for around 50 minutes until a skewer comes out clean
10. Allow to cool for 10 minutes in the tin before removing and placing on a wire cooling rack
11. Combine together icing sugar, water, rose syrup and food colouring
12. Ensure cake is completely cooled before drizzling over icing followed by pistachios and the freeze dried strawberries

13. Finish with meringues, strawberries and lettering

















Tuesday, 20 February 2018

Madagascar Zebra Birthday Cake - Inside and Outside - Kids Party Ideas


I love baking and do it quite often, as I am on maternity leave at the moment at least once a week when I get a chance. What I have never really made though is birthday cakes, also opting to pay someone instead rather than take on the stress.

However I decided to take the plunge last month and have loved making birthday cakes for loved ones.

This is a Madagascar inspired cake, which is one of Bubs favourite movies, he loves helping me baking.

I was always quite intimated by decorating a cake but this was really easy to do. I baked the cake on a Friday, covered it with ganache on a Saturday afternoon and did the royal icing decoration on a Saturday evening. We enjoyed the cake on Sunday and it was still deliciously moist.

I ordered the cake toppers from eBay but be careful- Gloria's belly was too chubby and caused her to keep falling over.


This is also my 100 post and no celebrations is complete without a cake. I love blogging and try to find a few minutes whenever I can to type up recipes and share insights into my life.

The cake would be great for a kids birthday party.


Birthday Cake Recipe 

Requires - Two 9Inch cake tins
               - Cake Board
               - Ribbon


Bake at 170c/350f/gas mark 4

Ingredients 

Cake 

230g Caster Sugar
230g Stork
4 Eggs
230g Self Raising Flour
1 tsp Baking Powder
1tsp Vanilla Extract
3 Tbsp. Cocoa Powder
2 Tbsp. Milk

Chocolate Ganache 

200ml Double Cream
200g Dark Chocolate 
250g Milk Chocolate 
20g Unsalted Butter

Decorations 

Pre- rolled fondant icing
Black and Orange/Green Fondant Icing
Cake Toppers

Method

1. In a stand mixer or with a hand electric whisk cream together sugar and stork for 4-5 minutes

2. Whisk together eggs and vanilla and add to mixture combine for 2-3 minutes


3.Sift in flour, baking powder and combine for a further minute

4. Half mixture, placing one half in a bowl

5. In remaining mixture add in sifted cocoa powder and milk and combine for a further 1-2 minutes


6. Pre line two baking tins and into the centre place 1 Tbsp of the vanilla mixture


7. Into the centre of this mixture place a Tbsp of the chocolate


8. Repeat this pattern, shaking tin to level out mixture after every spoonfuls


9. Bake cakes for 20-25 minutes until a skewer comes out clean

10. Leave to cool in tin for 5 minutes before placing on a wire cooling rack and allowing to cool completely

11. Make chocolate ganache by placing all ingredients into a microwaveable bowl and melting in bursts of 30s- 1minute until fully combined

12. Allow ganache to cool down and thicken up in fridge for around 15-30 minutes

13. Once both are cool, place a third of the ganache in the centre ( I used a salted caramel buttercream as I had some leftover in this case) and sandwich cakes together


14. Place remaining ganache on top and sides of cake, use a palate knife or flat edge tool to ensure a smooth finish


15. Leave to set in fridge for 30 minutes




16. Roll out white fondant icing and place over the cake, smooth down all edges and air bubbles using a smoothing tool or your hands, I used pre rolled icing to make this step faster





17. Trim around the bottom edge of the cake to remove excess and attach a ribbon to hide the raw edge 

18. Roll out a golf ball size of black fondant and using either a sharpe knife or pizza cutter cut into random strips


19. Place black strips onto the cake using a little water


20. For the final touch add any lettering and cake toppers before serving