Sorted Macaroons

INGREDIENTS

• 3 egg whites
• castor sugar (75g)
• ground almonds (125g)
• icing sugar (175g)
• flavourings (raspberry, lemon, vanilla)
• food colourings (pink, yellow, blue)
• fillings (raspberry jam, lemon curd, nutella) 

RECIPE

separate the egg whites from the yolks and in a clean, dry bowl whisk the whites until thick and glossy. 
add the castor sugar and whisk again until stiff. 
sieve the almonds and icing sugar into the bowl and carefully fold in, retaining as much air as possible. 
divide the mixture between three bowls and add the colouring and flavourings to each:- 
- raspberry flavour & pink food colouring 
- lemon flavour & yellow food coluring 
- vanilla flavour & blue food colouring. 
put each one into a separate piping bag. 
line a baking tray with baking paper or a silicon mat and pipe small circles (3cm across) onto the tray, leaving a small gap between each macaron. 
put the tray to one side to rest for 15 minutes to allow a slight skin to form. 
preheat the oven to 160°C. 
pick the tray up and drop it onto a flat surface from a small height… this forms the ‘feet’ that is associated with macarons. 
bake for 15 minutes, then remove and allow to chill at room temperature until completely cold. 
sandwich the macarons with a filling of choice… raspberry jam (pink), lemon curd (yellow) & nutella (blue). 
serve and eat within 48 hours when at their freshest. 

Makes 48 bite-sized macarons 

Eggless cake :)

1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
 

 

1. Sieve the flour, baking powder and soda bi-carbb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.

blackberry tart

YAY! blackberrys are in season make the most of it !!



for the shortcrust pastry
• 125g butter
• 100g icing sugar
• a small pinch of salt
• 255g plain flour
optional:
• 1 vanilla pod, scored lengthways and seeds removed
• zest of ½ a lemon
• 2 large egg yolks, preferably organic
• 2 tablespoons cold milk or water

for the filling
• 1 vanilla pod
• 500g mascarpone
• 100ml single cream
• 3 tablespoons sugar
• 3 tablespoons grappa or vin santo
• 310g blackberries (or other fruit, see above)
• 2 tablespoons blackberry or raspberry jam
• a small handful of fresh baby mint leaves




First you will need to grease a 28cm loose-bottomed tart tin with a little butter. To make your pastry, cream together the butter, icing sugar and salt and rub in the flour, vanilla seeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly. Don’t work the pastry too much, otherwise it will become elastic and chewy, not flaky and short as you want it to be. Wrap the dough in cling film and place in the fridge for at least an hour. Remove it from the fridge, roll it out and line your tart tin. Place in the freezer for an hour. Preheat the oven to 180ºC/350ºF/gas 4 and bake the pastry case for around 12 minutes or until lightly golden.

To make the filling, split the vanilla pod in half lengthways and scrape out the seeds by running a knife along the inside of each half. Put the mascarpone, cream, vanilla seeds, sugar and grappa into a large bowl and whip until shiny. Have a taste – you should have an intensely rich, fluffy and lightly sweetened cream with a fresh hint of grappa. If you can’t get grappa, you can do it without, or add a swig of vin santo instead.

Once the pastry has cooled, get yourself a spatula and add the sweetened cream to the pastry case. Smear it all round so it’s reasonably level, then cover it with the berries – place them lightly on the cream, no need to push them in. If you want to be a bit more generous than this, feel free, and if you want to mix your berries you can do this too. Next, in a small pan, melt down a couple of tablespoons of jam with 3 or 4 tablespoons of water. Stir until it becomes a light syrup, then, using a clean pastry brush, lightly dip and dab the fruit with the jam.

Sprinkle with the baby mint leaves before eating. Great served either as one large tart or as small individual ones. Lovely with your afternoon tea. Either serve straight away or place in the fridge until you’re ready to eat it.

sorry for no new posts

Hey im very sory for not posting anything new !!
Some of you may know i have horses at a farm and there has just been hatched 10 baby ducklings but the evil mum tryed to kill one so he adopted it and its living in a huge thing in my kitchen so baking with a duck in my kitchen errrrmmmm not a good idea haha so iwill be baking soon ! it will be mve into my bed room in a huge box thing :)

if you have facebook like BC Cup and cakes

Same logo same me just new more posts more people and more fun :)  so like BC Cup and cakes on facebook - the fun stats there :)

Orange Cake

225g/8oz butter or margarine, softened

225g/8oz caster sugar

4 eggs

220g/7¾oz self-raising flour

2 tsp baking powder

1 orange, zest only

 The top and filling

75g/3oz butter, softened

250g/8oz icing sugar, sifted

2 tbsp orange juice

finely grated rind of 1 orange

Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

Measure the butter or margarine, sugar, eggs, flour, baking powder and orange zest into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

Bake for about 25 minutes, until well risen and golden.

The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to fee the sides of the cakes.

Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely

Choose the cake with the best top, then put the other cake top downwards on to a serving plate.

Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top.

Decorate with spiralled orange zests

Yummy baking and piping I will be putting a ' how to pipe ' post and video up soon enjoy :)

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Gluten free lemon drizle cake

These gluten free recipes seem to be very popular so heres another and you may be thinking omg potatoes well they keep it moist and nice so just give it ago.

   200g butter , softened                                           

200g golden caster sugar

4 eggs

175g ground almonds (to make it nut free see below)

250g mashed potatoes

zest 3 lemons

2 tsp gluten-free baking powder (Supercook does them)]

              

Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.

Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.

Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.

 Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

 Let the cake cool completely before slicing.

Gluten free bluebery muffins

We can only imagain how frustrating it must be for someone that cant have gluten so this is a easy recipe for you because here we believe EVERYBODY should be able to bake and enjoy no matter what diety problems !

175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz butter, melted and cooled

1 egg, preferably free-range, beaten

60g/2½oz buttermilk

2 tbsp milk

150g/5oz fresh blueberries

Preheat the oven to 180C/35F/Gas 4.

Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl.

Add the salt and sugar and mix well.

Whisk together the cooled melted butter, egg, buttermilk and milk in another large bowl.

 Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture.

Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly.

They are nicest served warm.

Dark chocolate and orange cake

you will need:

1 orange
3 eggs
10oz caster sugar
240ml sunflour oil
4oz dark chocolate broken & melted
1oz coco powder
9oz plain flour
1 1/2 tsp baking powder


pierce the orange co in apan of boiling water for 30 mins

remove and whiz the whloe orange in a food processer discard any pips and cool

preheat the oven to 160c

butter or / & line a cake tin (9in)

lightly beat the eggs sugar & oil gradutally add the pureed orange and the cooled and melted chocolate

sift in the other dry ingredians

pour into the tin and bake for around 55 - 60  mins

Leave to cool for around 1 hour then ice with chcocolate butter cream and sprinkle dryed orange zest on top

Celebrate the Olympics cookies!!!

round cookies (see recipe for cookie)
iced with blue(raspberry)
                black ( black currants)
                red ( cherry or strawberry or raspberry )
                yellow ( banana )
                green ( lime mint )


goodluck go GREAT BRITAIN !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

Cake pops

These are amazing balls of yumminess!

You will need :
A cake any size & flavour
2 bars milk chocolate
2 bars white chocolate

First crumble then cake into crumbs

Add a small spoon of buttercream

Mix in your fingers until you can model together

Roll into balls and put a stick to each one

Melt the milk chocolate and the White chocolate into separate bowls

Dip one ball onto the one of the chocolates and place each one in fridge

Make sure to have the same emount White to milk chocolate :)

Gluten and dairy free pear fairy buns

Got diatry problems but want to bake well heres a gluten and dairy free pear fairy cakes








100g gluten free flour (e.g. Dove's Farm brand)
50g soft brown Sugar
4 tablespoons sunflower oil
2 tablespoons golden syrup
1 teaspoon glutenfree baking powder
1/2 teaspoon bicarbonate of soda
1 pear, peeled and grated




Mix the flour with the bicarbonate of soda and baking powder.


 Add the sugar and the grated pear
. Mix together.


Add the oil and golden syrup and beat all the ingredients together. Put into paper cases and bake at 190 C / Gas mark 5 for 25 minutes.

Strawberry cake

this is a a gawjus fun cake !

4oz butter
4oz sugar
4oz flour
2 eggs
1 cap strawberry flavouring
2 strawberrys green bit choped of


Do the normal butter and sugar creamed

Addflour and eggs

Then blend in with a mixer the strawberrys and flavouring

Pur into bun cases or a cake tin

Bake for 20 -35 mins

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Alloments

Baking is great with fresh fruit and baking a crumble pie of even fruit cake is the way to go !
So do u have a garden ? or even a warm light place??
GROW FRUIT 
Your 5 a day in  a sweet way
A window is another way to go

BEST FRUIT TO GROW
Strawberrys
Raspberry
Apple tree in your garden
Cherry tree

Strawberrys above and beyond

Have you been busy growing strawberrys but are stuck with ideas on what to use them for besides jam ??

Heres a handy list of things to do:










Strawberry milk shake: 
100ml milk 50ml icecream as many strawberrys as u want depending on how strong u want the taste ! And mix!

Stawberry sauce for over icecream:

2 lbs ripe strawberrys  1/2 cup sugar 2 teaspoons cornstarch 1/2 lemon, juice of 1 pinch salt combein and put on a medium to low heat in a sause pan and gental stir for 10 mins when the sugar is desolved and the strawberrys are starting to lose shape run through a sieve and serve on cold icecream

Strawberry ice lollys:

Blend 100g strawberrys and add some diluted summer fruits juice and then place into ice lolly moulds

Strawberry jelly :

Make up your classic jelly mix and the chop up some small chunks of strawberry and place in and then put in the frige for 6 hours or till set

Strawberrys in the middle:

Along with the butter cream add half fresh strawberry into themiddle of a victoria cake

Strawberry Jam

comment on how any recipes go or if u want more

                                                  

marble cake

You will need:
4oz buttter
4oz sugar
4oz flour
1/2 oz coco podwer
2 eggs
2tbsp milk


Preheat oven to 160c

Cream the butter and suhgar then add the flour and eggs

After mixing well seperate into two jugs and add the coco powder to one of the jugs

the pour half and half in s spirl way and do NOT mix after in the tin
bake for 30 min

Cherry suprise cake

You will need:
6 sugar cubes (crushed)
4oz butter
6oz sugar
8oz flour
2 eggs
250g choped glace cherries


Preheat the oven to 170c

Do the normal cake recipe and tecneique

Cream butter and sugar and then add the fliur and eggs and stir well.

Finally add the cherries and gental fold in.

Pour into a cake tin (greased) and sprinkle the crush sugar cube on top

Bake for 1 to 1 1/4hours until risen and golden

Leave to cool in tin for 15 mins then on a wire rack till cold