Tag Archives: baking

Halloween Food Pinspiration

30 Oct

If you didn’t know (where have you been?) it’s Halloween tomorrow, and as it falls on a Friday you have a whole weekend to celebrate one of the most fun holidays of the year. I’ve been scouring Pinterest for some fun Halloween-inspired recipes so you don’t have to. So why not take a crack at making some of these fabulous recipes at home to fuel your horror movie marathons – everyone does that right? It’s not just me, surely…

Click on the titles to go to the recipes. Enjoy!

Alien Chest-Buster Macaron

alienchestbustermacaron

 

Shattered Glass Cupcakes 

shatteredglasscupcakes

Cream Cheese Brain Dip

cheesebrain

Monster Donuts

Monster donuts

Witches Fingers

Witches Fingers

Spooky Spaghetti

spooky spaghetti

Cheese Broom Sticks

heese Broom Sticks

And Finally…..

halloweenfood

Foolproof Lemon Cheesecake (no-bake)

10 Aug

I have only attempted this adapted recipe 3 times, but I always get lovely comments about how good it tastes!

Before giving you the recipe, I’d like to own up to the fact that even though I’ve called it a ‘foolproof’ cheesecake, I made the mistake of forgetting to add the sugar (by this point, I had already added the mixture to the base). If anything, it merely shows that baking is kind enough (most of the time) to allow you to amend your mistakes.

What you’ll need:

  • 2 lemons
  • 2 tubs of mascarpone cheese
  • half a packet of gingernut biscuits
  • half a packet of chocolate digestive biscuits
  • 100g icing sugar
  • 50g butter
Crush the biscuits in a large bowl with a rolling pin or a pestle. Melt the butter in a pan or microwave and add to the biscuits. empty mixture into the bottom of a greased round tin and pop in the freezer for a few mins to cool and set. Whisk the 2 tubs of mascarpone cheese with the icing sugar in a bowl until smooth. zest and juice the 2 lemons and add to the mixture. Mix well and spoon on top of the cheesecake base. Level off the mixture with a spatula and set in the fridge for several hours.

Just waiting for mine to set in the fridge now, but when finished it looks a lot like this:

The Perfect Victoria Sponge Cake

9 Jul

Baking is one of my favourite pastimes, and I would love to set up my own cake shop one day. My specialties are Cheesecakes, Cupcakes, Tiramisu and Victoria Sponge Cakes.

Whether you are completely new to baking, or a culinary wizard – It is important to get the basics right for making a sponge cake, as once you’ve got a good recipe that suits you and you’ve got all your timings right, you will be able to adapt this to make a whole range of different cakes.

My best friend when baking is my Breville food mixer. I know some people are a bit snobby about using a mixer, but it was a steal at £40, and I’ve used it many times for everything from whipping cream, mixing bread dough and making waffle batter. Buy the Breville Food Mixer at Wilkinsons.

Onto a foolproof recipe that you can adapt to your own tastes.

For the cake mixture:

4 eggs

200g caster sugar (granulated sugar is fine to use)

200g butter or margarine (I find soft margarine makes for a lighter, fluffier cake)

200g self-raising flour

For the filling:

Strawberry or Rasberry Jam (I think it would be interesting to try it with Pineapple Jam – watch this space)

200ml Double cream (whipped)

  • Pre-heat the oven to 200c (fan-assisted) or 180/ gas mark 5
  • Line the bottom of two large cake tins with a circle of greaseproof paper (this is a quicker and more effective way to ensure your cakes don’t stick, as opposed to greasing them with butter)
  • Mix the butter or margarine with the sugar in the mixer until smooth
  • Add all 4 eggs and mix again until smooth
  • Sieve the flour in slowly (with the mixer still on) from a height of 5 inches above the bowl and mix until smooth
  • Divide the mixture equally between the two tins and bake for 20-25 minutes until light brown in colour
  • Test to see if the cakes are cooked by gently inserting a sharp knife into the mixture – If it comes out clean, then it’s ready
  • Leave on a wire rack to cool for at least 30 minutes
  • Whip the double cream in the mixer (after cleaning), apply to the underside of one of the cakes (once cool), and spread a thin layer of Jam on the underside of the other cake. Pop one cake on top of the other (with the Jam and cream both on the inside) and there you have it, the perfect Victoria Sponge Cake.
Here is a photo of one I made earlier today:
Let me know if you have tried the recipe, and any other suggestions you might have for making the perfect Victoria Sponge.