Strawberry, raspberry and redcurrant tart

I can't believe I totally forgot to add this to the blog! This got lots of positive comments when eating it. It looked pretty too. I made this mainly on my own but the little ones did help with the pastry and jelly mixing, and adding the redcurrants. I will say be patient to get the jelly right before pouring it - otherwise it leaks into the pastry. This used mixed fruit from the garden

Ingredients

Shortcrust Pastry

225g (8oz) plain flour
50g (2oz) butter, diced
50g (2oz) lard, diced
3-4 tablespoons chilled water
Pinch of salt (optional)

Custard

2 tablespoons Custard powder (I used Birds)
50ml whole milk
250ml

Topping

70g strawberry jelly (unmade up, I used half a pack of Hartley)
120ml cold water
120ml boiling water
1 tablespoon caster sugar
300g strawberries (hulled and halved)

100g raspberries
50g redcurrants

Method

Pastry

• Add salt to flour
• Rub in the fat using your fingers, until the mix looks like breadcrumbs 
• Sprinkle the water over the surface 
• Stir in using a round-bladed knife until it sticks in large lumps
• With one hand collect the mix to format a ball
• Knead lightly for a few seconds, don't over handle
• Roll out, flour work surface and rolling pin. Roll in one direction, turning the pastry occasionally. It should be about 3mm thick. 
• Place in the tin, trim and then let it rest in the fridge (covered by foil/ greaseproof paper) for 30mins.
• Preheat oven to 200C
• Place a circle of greaseproof paper in centre and weigh down with dried lentils/beans/ceramic pastry balls
• Cook for 10min 
• Take out greaseproof paper and weights. Press down any raised areas of pastry and return to the oven for a further 5-10mins, until lightly browned.
• Leave to cool.

Topping

• Make up the strawberry jelly by adding it to the boiling water and the caster sugar. Stir until dissolved
• Add the cold water
• Allow to cool until almost set, might want to keep stirring to ensure lumps don't occur. 
• I put mine to set in the fridge, but might be best to just set outside while doing the Custard (I did mine after the custard which was the wrong order for me!) Then put in fridge.

Custard

• Heat the custard powder and milk in a pan on a medium heat, whisk out any lumps.
• Slowly add the cream, sugar and vanilla.
• Keep stirring until it thickens
• Remove the custard from the heat and allow to cool

Finishing the Topping

• When the pastry and custard have cooled, pour the custard in to the pastry case and put in the fridge, for approx 20min. 
• Lay the strawberry halves and raspberries onto the custard, fill the gaps with the redcurrants.
• Pour the nearly set jelly over the strawberry halves/ redcurrants 
• Top with more fruit 
• Put in fridge to set for at least 2 hours.

Chocolate Cake with raspberry layer

Well it has been a while! I have been baking but not recording it, sorry. Life has been busy but getting some down time thanks to the oldest off with chicken pox, so balancing working at home with making sure he is entertained. Yesterday this was done by doing some baking. We modified two recipes into one, the first was http://www.bbc.co.uk/cbeebies/i-can-cook/makes/i-can-cook-stickychocolatecake/ which we saw being made on Cbeebies the day before, the second http://www.bbcgoodfood.com/recipes/13485/eggless-chocolate-cake was a bigger version, for a full family cake. This made one loaf tin and three cup cakes as little guy can never wait for big cakes to be finished!! Each worked well, but the cupcakes did get wet thanks to the raspberries in the bottom.

Ingredients

(I didn't go diary free, just egg free)

• 160ml Milk
• 1/2 tbsp. Vanilla Essence
• 85g Butter
• 2 tbsp. Golden Syrup
• 300g Self Raising Flour
• 1 tsp Bicarbonate Soda
• 35g Cocoa Powder
• 125g Caster Sugar
• Handful of raspberries

If you don't go down the raspberry route, and want a plain chocolate cake in a round 9 inch tin...

• 1 small tub of cherry yoghurt (I used a soya yoghurt which was lush)
• 1 large beetroot (the cooked, vacuum packed version)

Add both these to the milk and liquidise (then add the bicarb of soda). Mix in as much liquid as you need.

Method

• Grease the tin with some butter, I would recommend that you use some greaseproof paper in the bottom too (I didn't and the cake/raspberries did stick a little to the bottom, so I had to scrap it out and spread it back over the base of the cake)
• Pre heat oven to 190C/ 170C (fan assisted)
• Mix together the milk and the bicarbonate of soda in a cup
• Mix together the flour and cocoa powder in a "dry bowl"
• Cream together the  butter, sugar, syrup and vanilla essence "wet bowl" (big bowl)
• Slowly add some of the milk mixture and dry bowl mixture into the wet bowl, continuously mixing. (Little chap helped add these, I would then stir, he would add more etc)
• Once you have a smooth, but slightly stiff mixture you are ready to put in the tin
• Take a handful of raspberries and layer them at the bottom of the tin, then add mixture on top. Smooth the mixture out as otherwise the cake will be "lumpy" on top as it rises. 

Notes

• I would  be tempted to try the raspberries on the top of the cake next time, or even all through the mixture. The raspberries helped with the moisture of the cake.
• This was very nice with ice cream and extra raspberries.
• The cupcakes took around 15 mins
• The cake took around 45 mins
• The raspberry free round (9inch) cake took around 40 mins. Just keep checking it!

 

Double Chocolate Chip Cup Cakes

I found this recipe on the Annabel Karmel website and decided to try it to keep little man entertained while we emptied the house ready for our move! Plus little man has been invited to a birthday party and they are not providing egg free cakes. Unfortunately I have lent out the cake pop maker so will be trying this as a cupcake recipe. This makes 12 cupcakes.

They didn't sink! Yeah. 

Ingredients

• 145g sifted plain flour 
• 150g caster sugar (or vanilla sugar) 
• 20g nice quality cocoa powder 
• 62g vegetable oil 
• 175ml water 
• 1 teaspoon bicarbonate of soda 
• small pinch of salt 
• 1 tablespoon vanilla extract 
• 100g of choc chips

Method

• pre-heat oven to 180C / gas mark 4. 
• Set out the cupcake cases
• In a bowl, sift the flour, bicarb of soda, salt and cocoa powder. Mix well. 
• Add sugar and mix well 
• Add oil, water, choc chips and vanilla essence and mix well
•  Pour into cupcakes 
• Cook for approx 22 mins

Notes

Original recipe says it serves about 6, so I'm guessing a 8" tin, and says to grease a tin and pour in to the baking tin/ring and bake for 1 hour in the middle of the oven or until a knife inserted in to the centre comes out clean.

These tasted a little funny to us... The taste of bicarbonate of soda seemed to come through. Will be trying again with self raising flour or adding some orange/lemon juice to balance it out. I think even a bit of vinegar would help. 

Leftovers and garden fruit

Well this week the little one didn't get involved in the baking (I really do need to fit some time at the weekend for this so he doesn't miss out) although he did help daddy get the ingredients for the custard ready!

I had half a can of condensed milk left over from making the cakes for the birthdays, and some cooking apples from the garden. I did try and find something that would use my cupboard ingredients and these two items in one recipe, however no luck there so I ended up doing an apple pie and making some fudge.

The Fudge

I found an Ultimate Fudge recipe on the Carnation website which I modified a little bit, as no demerara sugar in the house. I wanted to use up some older sugar I had floating around ready for the house move in the next week or so....

Recipe
200g condensed milk
75ml milk
200g light brown sugar
25g dark brown sugar
57g butter cut into cubes

Method

•  Line a tin with baking paper. I used a 20x10 tin for this recipe
• Stick all the ingredients into a saucepan, I didn't have a non stick pan and it didn't seem to make any difference to the cooking. You need to put it on a low heat (I have induction and I started on 2 and went up to 3 on the heat setting) to melt the butter and dissolve the sugar.  You need to keep stirring. This takes way longer than I expected.
• Once everything has dissolved/melted put the heat up and bring to the boil
• Simmer for 15 mins (making sure you continue to stir) (you can test the fudge by dropping it into a bowl of ice cold water - it should solidify into fudge when ready. The recipes talk about a ball of fudge, mine was more a line but still worked!)
• Remove from heat and then beat with a wooden spoon for around 10 mins, until thick and starting to set. WARNING This is VERY hard work!! Gosh was my arm sore by the end, I definitely earned a taster!
• Tip into the tin, and spread with the back of a spoon, I used a bit of baking paper on top to stop it sticking to the spoon!
• Wait to cool and then cut and enjoy!

Now for a girl's first birthday cake

Design ideas

After looking on the internet for ideas for my little girls first birthday, I had two criteria, one it had to be simple and two it needed to have some items that could be taken off and kept (like my boys train and cubes from his first cake).

This 1st Birthday Party supplies page has some cakes on it, including a baby pulling down a cake but was much too complicated, but perhaps I could include a baby on my cake somehow? It also showed a lovely cake with a girl on the top, and spots over the cake itself. I really like this cake. This two coloured cake of pink and green was lovely, and the bear very cute. 

With these, and my daughters cot toys, in mind I got out my iPad and using a Paper app I started sketching out ideas. These are not shared here as I am a TERRIBLE drawer and they are awful!! However they helped me pull together a couple of thoughts. 

The Plan

So I had a basic design, and I was going to reuse the recipe from my little boys cake. First it was off to the cake shop in Shrewsbury Market Hall (the ladies are so lovely and helpful) to get my supplies, I even managed to save a little by getting some flower paste icing on sale to make the baby skin (and with a little food colouring the dress too!).

Second it was tripling up the recipe and getting all the ingredients, this is because the recipe is for one 6" cake and I wanted to make two 8" cakes to put on top of each other with some butter icing. I had set aside Friday before the party (Sunday) to get the cake cooked and iced, although the other half was off too I was hoping to send him off on the bike or something!

The Reality

In fact I started the characters on Thursday evening, as I was loosing sleep about how to do them. This turned out to be a good thing as they took much longer than expected to make. I'm sure if I had all the tools and some training they would be dead easy to make but each character took approx 2 hours!! The first one made was the bunny, which used toothpicks to hold head to body and ears to head. 

Friday morning I baked the cakes, these are a bit more dense than normal egg cakes but still taste yummy and the cake was polished off at the party which I took to be a good sign. They did take approx 2 more mins to cook than on the recipe, and the first sank a fair bit in the middle. Otherwise I did not modify this at all. After the cakes had cooled it was time to stick them together with a fair bit of butter icing (the two tops together so they didn't look sunken with icing on). I then stuck the cakes in the fridge to let the icing go hard before adding the jam, marzipan and royal icing to the cake. While they were in the fridge, I made the little baby girl/doll.  This was using flower paste icing as it let me go finer in rolling out for the dress and hair. I used toothpicks to hold arms and head to the body.

Once the cake had the base icing on it was time to stick on the spots and make the monkey (this was a copy of a toy that my daughter was given at birth by her Nana and Granddad). I ended up doing this on Friday night once the kids had gone to bed, so I was pretty tired at this point so it wasn't brilliant. Anyway the final cake....

...

Daughters first birthday cake

That time of the year - The Third Birthday Minion Cake

13:Well it's that time of the year and it has come around very quickly this year - the dreaded Birthday. Last year I cheated on the cake and managed to buy an egg free cake suitable for turning into a lorry for my chaps birthday. This year I'm going to attempt to make it from scratch - wish me luck! I'm planning a Despicable Me minion cake - I will update this post as I go along.

The Plan

The recipe: http://www.food.com/recipe/easy-eggless-sponge-cake-3069

The Design

Rather than putting this in a round cake as the recipe suggests I will be trying this in a rectangle cake tin to make the minion (mine is going to lye down rather than sit up, as per this: http://sprinklesandcrumbs.blogspot.co.uk/2011/06/cakes-break-then-more-cakes.html). I want to make two cakes, sticking them together with some butter icing and jam to give it some decent dimensions. I will use marzipan and icing for the decoration.

As I'm a waste not want not kinda girl I'm planning to mix the left over crumb cakes to turn into some mini minions. (A combination of these How to make fondant minions and Crumbled Cake Mini Minions).

The Reality..

11:45am - Oven warming up, I had planned to double this recipe to cook twice in a rectangular cake tin, however double the recipe only filled the tin once, so my minion will now be a bit thinner than I thought. 

12:45pm - after discussions with mum and other half decided to make a second cake after all...without  the sweetened condensed milk I have tried a hybrid recipe using my flaxseed. 

175g self raising flour, sugar and margarine (again running out of butter!), 3 tbl flaxseed & 9 tbl water, 2 tbl orange juice, 1 tsp of baking powder. This is in the oven. Fingers crossed!

1:05pm - umm flatter than the first cake, as other half would say, more biscuit! Plus took out of tin too soon so broken all down in one corner

1:30pm cool enough to build....

• Stuck the two cakes together using jam and butter, rebuilding the brocken corner at same time with the butter icing.
• A thin layer of marzipan added to the cake, suck on with more jam. I think I've used nearly a third of a jar! Then covered the whole cake with some yellow icing I've mixed up. 
• Hair done with liquorice cut in half, stuck with water
• Eye was done by cutting out white icing with a cup, using the outside of the cup to make the googles with grey icing, once the grey icing was dry I coloured over it with a silver writing icing. The brown eye was created by melting chocolate and the black dot just left over icing.
• Hands, roll a tube of black icing and cut with a knife twice to make the three fingers, then stretch out the top to fit over the ends of the arms.

16:00pm Done! Very tired now. Shan't be making the mini minions, haven't had lunch or anything so left over cake & a cuppa now!

Note - buy ready made black icing! I swear it feels half the time has been spent trying to get the icing black! 

Chocolate Oaties

This week we did two lots of baking, on Monday we did the apricot & coconut cake as an actual cake rather than cake pops, which didn't last two days thanks to visitors on Tuesday morning (I've updated the blog post with a photo of the proper cake)! Therefore on Tuesday afternoon when my little one asked about baking we decided to make some cookies. I did think about trying my egg free cheesecake recipe, but I would like to try that unwatched/ unhelped first! As we had some left over oats from a past recipe so I decided to use them for our baking. My little one loved the melted chocolate stage, and everyone was a big fan of the final product.

Ingredients

• 125g soft brown sugar
• 125g butter
• 125g self raising flour
• 125g rolled oats
• 50g raisins (optional)
• 1 tbl spoon golden syrup
• 100g chocolate
• 1/2 tsp bicarbonate of soda

Methodology

Biscuits

• Preheat oven to 165C (fan assisted)
• Measure butter and syrup into a saucepan & stick on a low heat
• Add self raising flour, oats, raisins, bicarbonate of soda & sugar into a big bowl and give to little one to mix while you continue to melt the butter and syrup together.
• Once the wet ingredients are melted and mixed, add to the dry ingredients and mix with a spoon.
• Get out two baking trays (I used non stick)
• Roll into balls slightly smaller than golf balls (my mix made 14 cookies)
• Put on tray & lightly press down
• Cook for 15 mins, until golden brown
• Leave in tray for 3 mins to 'set'
• Put on cooling tray to cool.

Chocolate Topping

• Melt the chocolate on a low heat (I've got induction, a 1 or 2 works best, I also used the saucepan from melting the butter & syrup together as butter gives chocolate a nice sheen, this did not work too much but did save on washing up!)
• Once melted I let my toddler lick the spoon while I painted the biscuits
• Using a pastry brush paint half the cookies with chocolate. 
• Put back on the cooling tray. 

The final produce waiting to set

Update 01/07/2016: I've just done this again, added 40g chopped cashew nuts, 40g chopped dry dates and a mashed banana. This meant adding more flour and oats. Did this ad hoc during the mixing stage.