tag:blogger.com,1999:blog-3876611010760485692024-03-13T08:47:36.730-07:00Cake Fairy BlogCakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-387661101076048569.post-29761408365162495762012-11-22T11:45:00.003-08:002012-11-22T11:45:28.483-08:00Chilli Chocolate Cupcakes with Cinnamon Cream Cheese Icing<div class="separator" style="clear: both; text-align: center;">
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I am so frightfully late at this post. I know, I know I say that almost every post but does the pun make it better?!<br />
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I did make some Halloween bakes this year so I'm going to post them and hope you don't mind.<br />
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These were the first, some Chilli Chocolate Cupcakes with Cinnamon Cream Cheese Icing. I thought the cinnamon may be a bit too much but actually I loved it. These were some of the best cupcakes I've had! The chilli gives such a nice warm bite and cream cheese icing is juts always delicious.<br />
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The recipe can be found here: <a href="http://allrecipes.co.uk/recipe/25881/chilli-chocolate-cupcakes.aspx">http://allrecipes.co.uk/recipe/25881/chilli-chocolate-cupcakes.aspx</a><br />
I substituted the flour for ground almonds just because I didn't realise I was out of flour but this made the sponge so moist and the faint almond was a great contrast.<br />
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I used a different Cream Cheese Icing recipe than the one above, I did originally try this one but it was far too runny. I found a good recipe on Pink Whisk and added 1/2 teaspoon of cinnamon and some green food colouring. <a href="http://www.thepinkwhisk.co.uk/2012/05/perfect-cream-cheese-frosting.html">http://www.thepinkwhisk.co.uk/2012/05/perfect-cream-cheese-frosting.html</a><br />
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I made little witches hats to top them inspired by <a href="http://www.cakeyboi.com/2012/10/wicked-cupcakes-ticket-winners.html">Cakeyboi</a>! These were made with a giant button (Chilli choc from Hotel Chocolate) and Hershey Kisses (ordered online). I made these the day before with a little dab of choc icing to glue them together and finished with a piped red bow.<br />
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I sent some with the boy to his work colleagues for a Halloween treat. Here they are all packaged up to go. I couldn't get the lid to shut with the hats on so we took them off, wrapped them up and I asked the boy to put them back on when he got in!</div>
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Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com3tag:blogger.com,1999:blog-387661101076048569.post-89444866387460882822012-08-29T01:38:00.000-07:002012-09-02T11:55:25.480-07:00Olympic Days and Cakes<a href="http://www.blogger.com/null" name="_GoBack"></a>I haven't posted for ages! I wanted to do lots of Olympic baking and post it along the way but, too be honest, I got so excited about the Olympics I didn't really do anything else!<o:p></o:p><br />
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<strong>This post is a little taster of all the Olympic-cy things I did over the two weeks. </strong><o:p></o:p><br />
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The first exciting thing that happened was that I was suprised with some standing tickets for the Olympic Opening Ceremony at 4pm on the day! Cue an absolutely huge rush to get there in time. We pretty much ran from 4pm until 7pm and then stood up until 3am! I had a huge blister on the ball of my foot but it was worth it! <o:p></o:p><br />
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The whole evening was so fantastic, the atmosphere was great. I just love the Olympics so I was so glad to be there and be a part of it.<o:p></o:p><br />
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If the photo was clearer you could see me at the front on the edge of the hill just in the bottom right hand side of this picture in the standing pit.</div>
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I made a Team GB cake for the day of the opening ceremony. It was a lemon cake filled with lemon curd with a lemon buttercream. I decorated it with blueberries and red and white icing to make a Union Jack.<o:p></o:p></div>
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I also coloured each layer red and blue so that when you cut it to it you would get a red, blue, and white pattern. <strong>Alas it was not to be, just after I took this picture I dropped it face down on the floor!</strong> I think I tweeted that I hope it wasn't a sign of how Team GB would perform but luckily it wasn't!<o:p></o:p></div>
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This is a slice in my hand post smashing, just to show you the colours! <o:p></o:p></div>
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<span style="font-family: inherit;">I am entering this cake into Lottie's Bake Off Challenge over at <a href="http://lottiesworldofcakesandbakes.eu/">Lottie's World of Cakes and Bakes</a> <span style="line-height: 20.981481552124023px;">after she kindly agreed even thought I dropped in on the floor!</span></span></div>
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I was a little bit heart broken, I won't lie, but I had had a couple of glasses of Champagne and it was Friday the next day so I took it better than expected. The boy spent all evening staring at me expecting me to have a melt down!<o:p></o:p></div>
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I went to see the swimming at the Aquatics Centre on the first morning and I screamed my little head off for Rebecca Addlington. The noise of everybody was incredible! All the spectators were cheering for every country and whooping for all the athletes. It was just lovely. <o:p></o:p><br />
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I bought these patriotic shoes at the request of my 5 year old nephew and I wore them to support Team GB!<o:p></o:p></div>
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I wore my fancy new shoes with a Union Jack T shirt to the Athletics. I waved my flag and whooped for Mo Farah in the qualifier for the men’s 5000m.<o:p></o:p></div>
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I watched him win the 5000m at a screen near Tower Bridge. How beautiful is this?</div>
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I then made these cupcakes for the Closing Ceremony and a friend’s birthday.<o:p></o:p></div>
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They are a Spiced Raspberry Low Carb Cupcake!<o:p></o:p></div>
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Too be honest I hate making diet cakes and I only made them because she is a special friend, but they actually turned out pretty well considering they had no flour and no sugar! I just feel if you're going to eat a cake then do it properly - full fat all the way baby!<o:p></o:p></div>
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I made the toppers with fondant icing cut out with a circular cutter. I sprayed the medals with a gold spray and used the squeezey writing tubes to pipe the 1 and rings. This is the first time I've made any toppers like this. They were really fun to make and look effective I think.<o:p></o:p></div>
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We watched the closing ceremony in one of the host boroughs, Waltham Forest, on their big screen. We had a delicious picnic and got the most excited when the spice girls came on. I haven't sung any of their songs for years and was surprised that I knew every word to the rap!<o:p></o:p></div>
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What a great two weeks, London did us proud I think. I think I welled up pretty much all week but especially about the volunteers. How fab was it that theygave up their time just to make it a success!<o:p></o:p></div>
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I hope you all had a lovely Olympic experience. Did you manage to see any of the events? Were you a sports hater who was turned in all the excitement?<o:p></o:p></div>
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Bring on the Paralympics!<o:p></o:p></div>
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Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com7tag:blogger.com,1999:blog-387661101076048569.post-29349144849627230762012-08-22T05:15:00.001-07:002012-08-24T06:24:57.410-07:00Photo issue :(As you can see I am having photo issues!<br />
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I recently got a new android phone and it linked to my blogger/gmail account. All of my blog photos appeared in my photo folder on my phone and, as there were 271 of them, I thought I would delete them off the phone to save space. <br />
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Turns out they weren't really on the phone and I deleted all the pics from my blogger account.<br />
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I have tried un-deleting all photos from my phone and googled to see if anyone has the same prob but no joy.<br />
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It's going to take me while to put each one back on so you'll have to bear with the ugly black warning signs. Any tips would be greatly appreciated!<br />
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On the plus side, I bought a new camera so the quality of the new photos should hopefully be better!<br />
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Cake fairy<br />
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XCakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com8tag:blogger.com,1999:blog-387661101076048569.post-71972414762197552622012-07-29T13:36:00.001-07:002012-08-26T12:59:37.244-07:00Random Recipes - My books!<div class="separator" style="clear: both; text-align: center;">
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I haven't entered into <a href="http://belleaukitchen.blogspot.co.uk/">Dom</a>'s <a href="http://belleaukitchen.blogspot.co.uk/2012/07/random-recipes-18-something-little.htmlhttp://belleaukitchen.blogspot.co.uk/2012/07/random-recipes-18-something-little.html">Random Recipe challenge</a> for a while but this month he is giving us<strike> a </strike><span style="background-color: white;"><strike>chance to be nosey neighbours </strike> </span><span style="background-color: white;">an easier task so I thought I'd definitely have time to join in. After viewing a few entries, I have to say I have been massively impressed with everyones cook book collections! So the task this month was to take a photo of your cookery book collection and share a story about it. These are the books we usually pick our random recipes from and it gives a little insight in our fellow bloggers worlds.</span></div>
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My collection of cookery books is not that impressive! </div>
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I only have 15.</div>
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I live with an English graduate and a complete lover of books. We have three bookshelves in our flat and I'm only allowed one shelf. Our whole house would be covered in built in wall to ceiling book shelves if he had his way!</div>
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As you can see the book shelves are pretty full. We even have some piled on the front - I don't like this - I have to admit I'm a neat freak. </div>
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I have resorted to a one in one out rule which has spurred many tiffs!</div>
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Our building has a great book swap down in the courtyard. It keeps me in tacky crime novels all year round, so my tube journeys go by with suspense and adventure, helping me ignore the heat and sweaty armpits!</div>
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The boy is always coming up stairs with am arm full of books exclaiming "look what I found?".</div>
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In my journey to keep the number of books down I try to use the internet for recipes as much as possible. This way I can can compare many different versions and read reviews which I find really useful. It's always great to know someone else has perfected a recipe for you! And with all the great food blogs out there we're spoiled for choice.</div>
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However I do think bakery books are beautiful. I genuinely will go to bed reading one, marking the pages of recipes I want to try and exclaiming at the pretty decorations. I am pretty good at restraining myself from buying books except when the Book People come to my office!</div>
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I don't know if you know who the book people are but they turn up at offices around London bearing lovely books. Tthey usually have a great selection of cookery books and at such reasonable prices I can't help it!</div>
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I predict that when I move somewhere larger my restraint will not last any more. I secretly can't wait!</div>
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<img alt="Random Recipes #18 - July" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOh_fcwD3B0rJwqofx9n6v6g1oXnpBpcfmMXwG5pn-qqjTJmo2t827UCg3wZ_-_MCHuSgbTWlxOfWW8PkpwKXZp8CB1lkU3nETKy2XVPM7sdgBJ5q3It0wHb_-TCTdYgFdE3QAaB-sFWE/s220/randomrecipes2.jpg" /> </div>
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Thanks for a great challenge Dom, I've loved peeking in to everyone's houses!</div>
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Happy reading all.</div>
Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com18tag:blogger.com,1999:blog-387661101076048569.post-29766559446678662832012-07-25T14:45:00.002-07:002012-08-26T13:03:08.927-07:00Chocolate and Yogurt Coated Blackcurrant Cookies - We Should Cocoa<div class="separator" style="clear: both; text-align: center;">
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This is my entry for this month <a href="http://choclogblog.blogspot.co.uk/p/we-should-cocoa.html">We Should Cocoa</a> hosted by the lovely Choclette over at <a href="http://choclogblog.blogspot.co.uk/">Chocolate Log Blog</a>. </div>
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She started off announcing that this month chocolate pairing ingredient was challenging. </div>
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Blackcurrents, Pah I thought, easy. I love chocolate and tart fruit. No probs!</div>
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However I was very wrong, I've searched high and low for these cheeky little things with no joy!</div>
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In the end I managed to find one pack of yoghurt coated blackcurrents at 2 am in the small shop I went to to buy eggs and bacon for breakfast.</div>
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My plan was to make blackcurrant and chocolate cookies. I was looking forward to the juicy blackcurrants in contrast with the chocolate but I went ahead with the recipe anyway. I didn't get the pretty splashes of purple I would have got with fresh blackcurrants, but I did get little bits of fruit chewiness which was pretty pleasing!</div>
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The yogurt melted and you couldn't really see any blackcurrant pieces - here is one on the left just above the chocolate chunk! You could say it was surprise eating!<br />
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The cookies were chewy and super easy to make. I am a chewy cookies girl rather than a biscuit person so a chewy cookie is a must for me!<br />
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<b>Chocolate and </b><span style="background-color: white;"><b>Yogurt Coated Blackcurrent Cookies</b></span><b style="background-color: white;">:</b><br />
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<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">250g plain flour</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/2 teaspoon bicarbonate of soda</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/2 teaspoon salt</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">170g melted salted butter</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span style="background-color: white; font-family: inherit; line-height: 15px;">200g dark brown soft sugar</span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">100g caster sugar</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 tablespoon vanilla bean paste</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 egg</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 egg yolk</span></span></li>
<li class="ingredient" style="margin: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="name" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">150g chocolate (Chopped in to pieces with a sharp knife)</span></span></li>
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<span style="line-height: 14px;">1. Preheat your oven to 170C and line two (or more) baking trays with greaseproof paper.</span></div>
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<span style="line-height: 14px;">2. Using an electric whisk, beat together the melted butter and sugars until fluffy.</span></div>
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<span style="line-height: 14px;">3. Beat in the egg and yolk and vanilla bean paste until the mixture is creamy.</span></div>
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<span style="line-height: 14px;">4. Sift in the dry ingredients and fold into the creamy mixture. Try not to over mix.</span></div>
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<span style="line-height: 14px;">5. Fold in the chocolate pieces and yogurt coated blackcurrants (feel free to substitute with real blackcurrants!)</span></div>
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<span style="line-height: 14px;">6. Scoop the cookie dough with a tablespoon or ice cream scoop and drop on to your prepared trays. Leave 6 cm between each dough ball and you don't need to flatten the dough.</span></div>
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<span style="line-height: 14px;">7. Bake for 15 mins for chewy deliciousness!</span></div>
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<span style="line-height: 14px;">8. Nibble hot or leave to cool on a wire rack.</span></div>
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<span style="line-height: 14px;">I hope you are all enjoying the weather ( I had to mention it, I'm British right!?). It's not really baking weather but you can still make many delicious desserts that are no bake, so it's no excuse not to quench our sweet tooth's.</span></div>
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<span style="line-height: 14px;">It is two days until the Olympics officially start! Where are you watching the Olympic ceremony? I am watching it on a big screen in Walthamstow. I am so excited about the Olympics, I just can't wait!</span></div>
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<span style="line-height: 14px;">Cake Fairy x</span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrJ3QrRuvDuN-m8ytRZUC4e8HBJ09O5RT_-3XHpCK-8pwHE2PLg4ZoevdUwuYhPnm5A4qskY8jyP-fJKkcBJe4GRJEFhwOTFH-oSb6dQdEvyoeHr3IZ_GIAiQPbaSR5ALJxySrsoMri0p/s1600/We_Should_Cocoa_V3.jpg" /> </div>
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Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com4tag:blogger.com,1999:blog-387661101076048569.post-22503432099293068302012-07-14T14:12:00.000-07:002012-08-26T13:22:41.794-07:00Orange and Vanilla Bean Cupcakes<div class="separator" style="clear: both; text-align: center;">
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I saw these really pretty cupcakes a while a go and thought the flavour combination sounded yummy. I was right!<br />
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These are nice and fresh. The creamy vanilla beans perfectly goes with the tangy orange.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBjGNbZ5ubB4EeO9bEAbcLxUOLoqIsqULCvogCs_NfEv2tXUxrRvnfZBaxnOzMpwhCpz_9kNVoss6SeSGRA6CGv6DMSIRhZO2AqU3qP1m2V3TGdzxZydeBVnIoec6ANmr9M72d2vlf8x5/s1600/2012-04-15+21.48.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBjGNbZ5ubB4EeO9bEAbcLxUOLoqIsqULCvogCs_NfEv2tXUxrRvnfZBaxnOzMpwhCpz_9kNVoss6SeSGRA6CGv6DMSIRhZO2AqU3qP1m2V3TGdzxZydeBVnIoec6ANmr9M72d2vlf8x5/s320/2012-04-15+21.48.34.jpg" width="320" /></a></div>
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<b>Recipe</b><br />
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You can find the recipe over at Annie's Eats <a href="http://annies-eats.com/2012/04/06/orange-vanilla-bean-cupcakes/">here</a>.<br />
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You know how much I love easy and effective cupcake toppers and I especially like ones you can eat. As you can see I candied some oranges for this <span style="background-color: white;">recipes. This was the first time I have candied anything (I'm sure I say that in every post) it was surprisingly easy. Annie details exactly how to do it in her post. I used a whole orange and had to cut the pieces in to quarters. Annie candied a smaller tangerine so one ring covered the cupcake - In future I would go with this idea but I only had oranges, it's so much cuter to have a whole slice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkh8LrTLM-ODtJjxBN_uwSlTwSeH38ZwZY8a4iT73HF9swClH7lM3NbV6BOGnzEv1iLPi033tW1eheasDCJHm5tGAOWW3T5vvRu8JjE6Sw9r7NNJvyOVuNHXSICQqmN9rOhR2YkPq84cb/s1600/2012-04-15+13.35.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkh8LrTLM-ODtJjxBN_uwSlTwSeH38ZwZY8a4iT73HF9swClH7lM3NbV6BOGnzEv1iLPi033tW1eheasDCJHm5tGAOWW3T5vvRu8JjE6Sw9r7NNJvyOVuNHXSICQqmN9rOhR2YkPq84cb/s320/2012-04-15+13.35.25.jpg" width="320" /></a></div>
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This is my entry for <a href="http://www.lavenderandlovage.com/tea-time-treats">Tea Time Treats</a> this month. The theme is<a href="http://www.lavenderandlovage.com/2012/07/summer-fairs-fetes-and-cake-stall-cakes-bakes-julys-tea-time-treats-baking-challenge.html"> Summer Fairs & Fetes and Cake Stall Cakes and Bakes</a> and it's being hosted by the lovely Karen from<a href="http://www.lavenderandlovage.com/"> Lavender and Lovage</a>. Sadly I have no summer fair to sell these at (really wish more were held in London!) but I think they would be a fab treat if I did!<br />
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<a href="http://i146.photobucket.com/albums/r271/copperhorse58/Lavender%20and%20Lovage/mosaic712700d24fe0afe2333710d36dc7f0c50312ac8e.jpg" style="color: #333333; margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="http://i146.photobucket.com/albums/r271/copperhorse58/Lavender%20and%20Lovage/mosaic712700d24fe0afe2333710d36dc7f0c50312ac8e.jpg" style="border: none; height: auto; max-width: 100%;" width="320" /></a></div>
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I don't mean to sound so English but the weather really is awful here! I just got back from Malta and it was beautiful. I can't recommend it enough for everyone, all ages and interests! I yhought I'd share some holiday snaps (possibly too many but it was hard to choose) with you, just to remind us UKer's that the sun does exist! </div>
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Happy Baking x</div>
Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com6tag:blogger.com,1999:blog-387661101076048569.post-5582799383206565742012-07-12T08:53:00.001-07:002012-08-26T13:26:04.459-07:00"Stain Glass window" Decorations<div class="separator" style="clear: both; text-align: center;">
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I have written a guest post and my first tuorial! Please check it out, it is on "stain glass window" decorations.<br />
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<a href="http://mypassionforfood.co.uk/stain-glass-window-cupcake-decorations/">http://mypassionforfood.co.uk/stain-glass-window-cupcake-decorations/</a><br />
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Thanks, </div>
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Cake fairy x</div>
Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com0tag:blogger.com,1999:blog-387661101076048569.post-67500793532019591492012-07-10T02:09:00.000-07:002012-07-10T02:09:22.216-07:00Guest Post: Chocolate Courgette Cake<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
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<span style="font-family: Arial;">My name is Danielle, I’m 25 and I live and work in London, as a lead food blogger for <u><span style="color: blue;"><a href="http://hungryhouse.co.uk/">hungryhouse</a></span></u>. I have always enjoyed entertaining<span style="mso-spacerun: yes;"> </span>and cooking for friends and family, and I think this is where my passion for food started. I love discovering new recipes and adore sharing my favourites recipes, especially when it comes to desserts. With a little bit of practice I think everyone can bake delicious desserts and while I<span style="mso-spacerun: yes;"> </span>am often order <a href="http://hungryhouse.co.uk/chinese_takeaway">my favourite chinese cuisine</a> at the weekend, I always try bake my own deserts and have it waiting for when people pop by. </span></div>
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<span style="font-family: Arial;">I would like to thank cakefairy for this guest post opportunity and for allowing me share one of my favourite recipes with you here on her blog. I hope you enjoy reading it as much as I have enjoyed sharing it :) Cakefairy has kindly done the same over on mypassionforfood.co.uk . She has written a tutorial on <a href="http://mypassionforfood.co.uk/stain-glass-window-cupcake-decorations/">Stain Glass Windows decorations</a> and I encourage you all to go over and read it and then of course to have fun trying it out for yourself. She is definitely my cake fairy whenever I am stuck for a recipe!</span></div>
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<span style="font-family: Arial;">Flickr: <a href="http://www.flickr.com/photos/notahipster/5717578401/in/photostream/">little blue hen</a></span></div>
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<span style="font-family: Arial;">My Chocolate courgette cake recipe is a must, vegetables and cakes is nothing new, everyone loves a moist piece of carrot cake. However when I mention that one of my favourite cake recipes is a <b>Chocolate Courgette Cake</b> I get a lot of particularly peculiar looks. Though these looks will not stop me on my personal baking quest to make sure everyone has tried this delicious yet slightly unusual chocolate treat.</span></div>
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<b><span style="font-family: Arial;">Ingredients</span></b></div>
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<b><i><span style="font-family: Arial;">Cake</span></i></b></div>
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<span style="font-family: Arial;">350g of Self Raising Flour</span></div>
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<span style="font-family: Arial;">50g of Cocoa Powder</span></div>
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<span style="font-family: Arial;">1tsp of Mixed Spice</span></div>
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<span style="font-family: Arial;">175ml of Extra Virgin Olive Oil</span></div>
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<span style="font-family: Arial;">375g of Caster Sugar<span style="font-size: 7pt;"> </span></span></div>
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<span style="font-family: Arial;">3 Eggs</span></div>
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<span style="font-family: Arial;">2tsp of Vanilla Extract</span></div>
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<span style="font-family: Arial;">500ml of Grated Courgette</span></div>
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<b><i><span style="font-family: Arial;">Frosting</span></i></b></div>
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<span style="font-family: Arial;">6tbsp of Softened Butter</span></div>
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<span style="font-family: Arial;">65g of Cocoa Powder</span></div>
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<span style="font-family: Arial;">350g of Icing Sugar</span></div>
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<span style="font-family: Arial;">45g of Milk</span></div>
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<span style="font-family: Arial;">1tsp of Vanilla Extract</span></div>
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<b><span style="font-family: Arial;">Method</span></b></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">1.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Preheat the oven to 200 degrees</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">2.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Grease a 10 inch spring-form tin and put to one side</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">3.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Mix all of the dry cake ingredients thoroughly together in a bowl</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">4.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Mix all of the wet cake ingredients thoroughly together in a jug</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">5.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Pour the wet ingredient mixture into the bowl of dry ingredients until they are combined</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">6.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Pour the mixture into the greased spring-form tin and level the surface</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">7.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Put into the pre-heated oven and bake for 45-50 minutes</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">8.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Remove from the tin and place onto a plate and leave to cool for 60 minutes</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">9.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">After the cake has cooled you can make the frosting</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">10.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Put the butter in a bowl and mix in half of the sugar and cocoa</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">11.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Mix thoroughly and add half of the milk</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">12.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Continue to stir and add the remainder of the sugar and cocoa</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">13.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Finally add the rest of the milk and continue to mix until you have a consistent mixture and add the vanilla extract before one last stir</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">14.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Then you can add the frosting to the top of the cake</span></div>
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<b><span style="font-family: Arial;">Serving Suggestions</span></b></div>
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<span style="font-family: Arial;">This cake is so delicious that it does not need anything to distract from its taste but if you really want to decorate the cake before serving I would suggest spending longer when frosting the cake. With this frosting mixture you can create a beautifully presented cake with no additional ingredients. While it can be difficult to get your piping perfect, I find by using a large open star nozzle mistakes are less noticeable. With this tip, the frosting peaks will fall after a while and you will not have any harsh icing lines on your cake. This piping tip and the similar rosette tip, forces the icing out through thin slits. This means the thin layers of icing flops a little rather than being too structured. </span></div>
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<b><span style="font-family: Arial;">Technique</span></b></div>
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<span style="font-family: Arial;">The cake has two layers of icing, and this gives it its sopisticated artistic design.</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">15.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Pipe the frosting onto the cake starting on the outside. The piping tip should be around ½ inch from the top of the cake. </span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">16.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">The idea is to get a wave-like motion going. While squeezing the piping bag, you move the tip from one inch from the outside of the cake, to the very edge of the cake. You hold it at the edge for a couple of seconds before doubling back and pulling away. Continue this until you have a ring of icing blobs all around the outside of the cake. Use the same technique on all the inner circles of the cake, until you have covered the cake completely.</span></div>
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<span style="mso-list: Ignore;"><span style="font-family: Arial;">17.</span><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Use a medium open star piping tip for the second layer of icing. This layer looks a bit like flowers and<span style="mso-spacerun: yes;"> </span>requires a bit more practice! There will be gaps within the first layer of icing, begin icing here. Gently move the piping tip upwards while gently squeezing the bag, when you are above the first layer of icing, stop squeezing the icing bag and pull it away from the cake. Work your way in towards the centre of the cake.</span></div>
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<span style="font-family: Arial;">Piping looks much better than using a spatula and once you mastered the technique, it also is a lot quicker. The good news is that with a little bit of practice you will be making cakes that look like they could be put on a shop window display. Another great option would be to make cupcakes, whether it is for a children’s party or for yummy mid afternoon snacks cupcakes are a great alternative. All you would need to do is divide the mixture into cupcake cases instead of the spring-form tin and cut the baking time by half.</span></div>
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<br /></div>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com1tag:blogger.com,1999:blog-387661101076048569.post-46213378902811467062012-06-28T12:20:00.001-07:002012-08-26T13:46:35.733-07:00Pimms Cupcakes - A summery treat!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfsoRQTN6SV5YtogjotAZ4Ef4ZPPj583-JUfA80sSwshP0dhS84SbMct1YpUgpB0qWUaVqPPed3P78uQ4Fhe01LvouJfPpzBf-qRqcsNVh6yMBlEw-55WfM_BSzv4VCcG1GkXVKdDe9wK/s1600/P1060158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfsoRQTN6SV5YtogjotAZ4Ef4ZPPj583-JUfA80sSwshP0dhS84SbMct1YpUgpB0qWUaVqPPed3P78uQ4Fhe01LvouJfPpzBf-qRqcsNVh6yMBlEw-55WfM_BSzv4VCcG1GkXVKdDe9wK/s320/P1060158.JPG" width="320" /></a></div>
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<span style="background-color: white;">I saw this recipe last year and have wanted to make it for ages. After reading about them again on <a href="http://cupcakecrazygem.blogspot.co.uk/">CrazycupcakeGem</a> I decided to make them for a friends BBQ. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQpCDBDK46ikdDkD4ejgqIoJcE2AKfHTOIM2doNjiSCJZrMRFtDpchw4WtKKFc3VHbe3RCKkLGgHTei7eO6yTeHWtjEpP_lwu9fzwtysD9LldT7IyR_th_hrbtlwqFq6A1LKZAC6dWmBn/s1600/2012-05-29+12.57.22+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQpCDBDK46ikdDkD4ejgqIoJcE2AKfHTOIM2doNjiSCJZrMRFtDpchw4WtKKFc3VHbe3RCKkLGgHTei7eO6yTeHWtjEpP_lwu9fzwtysD9LldT7IyR_th_hrbtlwqFq6A1LKZAC6dWmBn/s320/2012-05-29+12.57.22+%25282%2529.jpg" width="320" /></a></div>
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<span style="background-color: white;">Pimms on sunny day what could be better!</span><br />
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The icing is so exciting on these cupcakes. It's four types; strawberry, mint, orange and cucumber. Cucumber?! I know but it works. It is a true Pimms experience.<br />
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The Pimms is so great in the cupcake as well, the sponge is rich and moist and you can really taste the spice and warmness of the Pimms.<br />
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The weather has been truely strange as of late, but it is suppose to be summer so I say do all things summery. Wear sandals in the rain, bare your pale winter legs and eat Pimms!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-KcYyb32zXFN3nFlcI7ftwhMwgVg2ahtdh3w-vQ1dwXsTnr2EKAOfyD1g9N5thLaty94QAA1DWVRIS3HrmvrA5QPHjmwMD1o5IGxHvFnUllAegZIbu9tbBU-4Itx7BhMKlkp0TlLQPIO/s1600/2012-05-29+12.57.01+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-KcYyb32zXFN3nFlcI7ftwhMwgVg2ahtdh3w-vQ1dwXsTnr2EKAOfyD1g9N5thLaty94QAA1DWVRIS3HrmvrA5QPHjmwMD1o5IGxHvFnUllAegZIbu9tbBU-4Itx7BhMKlkp0TlLQPIO/s320/2012-05-29+12.57.01+(2).jpg" width="320" /></a></div>
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The recipe can be found <a href="http://uktv.co.uk/food/recipe/aid/638377">here</a>.<br />
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The piping is the tricky part. You need to get all four buttercreams in to one piping bag. I find the easiest way to do this is to build them up. Start with a spoonful of each buttercream in the bottom of the piping bag being careful to keep each type in it's quarter. Repeat this a spoonful at a time, twisting the bag to keep each buttercream in it's quarter of the bag. Squeeze the first bit out into a bowl to check you have the four stripes and then pipe away. As you can see my four stripes are perfect so don't worry too much, It stills tastes great.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv07B7BT01WZ3gxbdLfRSVa7xyD5T-RHPozs2zlNcUzOcSrDmzSzzwlcKmWef5JBsa6Jpr0PuWuPt-2h2IOX1I2LqsVOBaPLTnXR7n9x7jabWh99tybdtSddM-31DsB9rBzXJIfxI0BDa9/s1600/P1060153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv07B7BT01WZ3gxbdLfRSVa7xyD5T-RHPozs2zlNcUzOcSrDmzSzzwlcKmWef5JBsa6Jpr0PuWuPt-2h2IOX1I2LqsVOBaPLTnXR7n9x7jabWh99tybdtSddM-31DsB9rBzXJIfxI0BDa9/s320/P1060153.JPG" width="320" /></a></div>
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I sprinkled my cupcakes with my new favourite cupcake accessory - freeze dried strawberries. I also topped the first batch with a quarter slice of a lemon but I noticed everybody picked these off so for the second round I used sugared lemons. However, I find these too sweet so it's a toss up! I think the fresh lemon leaves a little taste of lemon on the top of the buttercream which is nice.<br />
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I'm off to Malta on Monday and am really excited. Hope you all have a lovely weekend!<br />
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Cake fairy x</div>
<br />Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com5tag:blogger.com,1999:blog-387661101076048569.post-85168437242167134062012-05-29T14:02:00.003-07:002012-07-26T03:42:35.477-07:00Chocolate Oreo Cake - United Bakes of America<br />
My first Oreo cake finally!<br />
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Double layer moist chocolate cake filled with Oreo cream cheese buttercream...Yum!<br />
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<a href="http://3.bp.blogspot.com/-DoCeJh1_xiE/T8U4oOIyF4I/AAAAAAAAAZk/eyHv1m50Gig/s1600/P1060089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-DoCeJh1_xiE/T8U4oOIyF4I/AAAAAAAAAZk/eyHv1m50Gig/s320/P1060089.JPG" width="320" /></a></div>
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I made a chocolate cake and substituted some on the cocoa for ground up oreos. You couldn't taste the oreo that well in the cake so in hindsight I would just roughly break up the oreos and stir them in to the batter to get the crunch of the oreos.<br />
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I am not going to give a recipe for a chocolate cake as I know we all have our fav moist recipe, just chuck in some ground up Oreo's. </div>
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The icing is used was an Oreo cream cheese buttercream. Loved it! Cream cheese icing is so creamy a light, a great combo with the choc cake. I got the recipe from <a href="http://cupcakecrazygem.blogspot.co.uk/">Cupcake Crazy Gem</a>. All in all lovely cake and super easy to make.<br />
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Speaking of Cupcake Crazy Gem, I am entering this cake for <a href="http://cupcakecrazygem.blogspot.co.uk/">Cupcake Crazy Gems</a> <a href="http://cupcakecrazygem.blogspot.co.uk/2012/05/united-bakes-of-america-monthly.html">United Bakes of America Challeng</a>e.<br />
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Next challenge I will branch out a bit, but I really wanted to try an Oreo cake and what better chance!<br />
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Happy Baking all x</div>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com3tag:blogger.com,1999:blog-387661101076048569.post-32534242157849076102012-05-20T05:45:00.002-07:002012-07-26T03:43:21.405-07:00Happy 1st Birthday - Chocolate and Strawberry Cake<br />
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<a href="http://4.bp.blogspot.com/-dmWsES5UrBc/T7jnQQNnvfI/AAAAAAAAAZM/LXT0OZgIwrc/s1600/2012-05-18+21.17.45+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-dmWsES5UrBc/T7jnQQNnvfI/AAAAAAAAAZM/LXT0OZgIwrc/s320/2012-05-18+21.17.45+(2).jpg" width="320" /></a></div>
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Hi all,<br />
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I hope your having a lovely weekend! I went to a friends wedding yesterday and it was such a beautiful day. The rain also stayed away which was great!<br />
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The most important part of the day, the dessert (!), was a scrumptious chewy pavlova with strawberries. I don't know how they got it so chewy!<br />
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I have now been blogging for 1 whole year so this is birthday post just for me.<br />
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Happy 1st Birthday Cake Fairy Blog!<br />
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I've written 47 posts which is about 3-4 cakes a month and I've loved writing them.<br />
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What better way to celebrate my blogs birthday than with my favourite combination - Chocolate and strawberry!<br />
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I found some freeze dried strawberry sprinkles in the supermarket on Friday and thought I had to use them. I'm not the only one who picks out the freeze dried strawberries from cereal boxes, right?! I just love freeze dried strawberries. I especially like the chocolate covered ones.<br />
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<b>Vanilla Savoy Cake</b><br />
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This is such a great recipe, my new favourite. The cake is so fluffy and delicious. It has no butter in it which I actually like as I find getting butter to room temp so difficult in my flat and I hate butter lumps. The air that is whipped in to the eggs makes the cake rise.<br />
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4 egg whites<br />
4 eggs yolks<br />
200g caster sugar<br />
100g plain flour<br />
1/2 teaspoon vanilla bean paste<br />
1/2 teaspoon vanilla extract<br />
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1. Preheat the oven to 180C and put a shelf in the middle of the oven.<br />
2. Grease and line two 8in tins with greaseproof paper. I can never be bothered to fully line the tin (oops) but I find just putting in a circle at the bottom is enough the get the cake out with no problem.<br />
3. Using an electric whisk, whisk the egg yolks and sugar together until pale yellow and very fluffy. This takes about 6 minutes. Don't skip on this step because it is key.<br />
4. Add the two vanillas and whisk in until fully combined into the yolk mixture.<br />
5. Whisk the eggs whites until you have firm peaks. This is where having two electric whisks is very handy!<br />
6. Sift the flour in to the yolk mixture and fold in.<br />
7. Fold in the egg whites. As you can tell I'm quite impatient but you do have to make sure your folding delicately to keep the air in the batter.<br />
8. Pour the batter in to the two tins and put in the oven to bake for 20 minutes.<br />
9. Make the buttercream and strawberry puree while the cakes are baking.<br />
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<b>Chocolate buttercream</b><br />
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As usual my buttercream recipe is from <a href="http://cupcakecrazygem.blogspot.co.uk/2011/05/my-top-10-fantastic-frostingsfrost.html">Cupcake Crazy Gem's trusted top 10 frostings</a>.<br />
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<b>Strawberry purée</b><br />
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You can find the recipe <a href="http://cakefairyblog.blogspot.co.uk/2011/09/strawberry-and-martini-cupcakes.html">here</a>. Just substitute the Martini for water. I don't sieve my purée just because I quite like the texture and pieces of strawberries but you can if you like it that way. You can also just use your favourite strawberry jam.<br />
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<b>Assembling</b><br />
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1. Take the cakes out of the oven and leave to cool.<br />
2. The cakes usually come out fairly flat but level the cakes out with a bread knife if you need to.<br />
3. Cover one cake with the strawberry puree and sandwich the other cake on top.<br />
4. Cover the cakes in chocolate buttercream, smoothing out with a palette knife.<br />
5. Scatter over the freeze dried strawberries.<br />
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Enjoy with friends!<br />
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Happy Baking.</div>
<b><br /></b>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com4tag:blogger.com,1999:blog-387661101076048569.post-86433415215071616172012-05-08T10:33:00.001-07:002012-07-26T03:45:11.596-07:00Guinness and Baileys Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">This post is slightly late in coming! I made these for St Patricks Day. </span></div>
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<span style="font-family: Arial;">The boy's mum bumped in to a friend of ours and mentioned to them that her and the boy's dad were coming over to our house for St Paddy's Day lunch. She also mentioned that I was going to make St Paddy's day cupcakes, to which they replied "Oh they'll probably just be green".</span></div>
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<span style="font-family: Arial;">She thought "I doubt it" and she was right!</span></div>
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<span style="font-family: Arial;">I made Guinness and Baileys cupcakes. You'll have to forgive me but I thought this was a really original idea and I had come up with it all by myself. A little gooogling later, I discovered everyone and their aunt was making them!</span></div>
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<span style="font-family: Arial;">Either way they were delicious. </span></div>
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<span style="font-family: Arial;">I followed <a href="http://www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-cupcakes-recipe/index.html">this recipe for the Guinness cakes</a> by Dave Leiberman.</span></div>
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<span style="font-family: Arial;">I originally thought I would make a Baileys cream to top them with because I had forgotten how "not sweet" the cakes were. After a quick nibble, to check they weren't posioned, I decided a sweet buttercream would be better.</span></div>
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<span style="font-family: Arial;">I used this <a href="http://tideandthyme.com/guinness-cupcakes-with-baileys-buttercream/">recipe for the Baileys buttercream</a> from Tide and Thyme.</span></div>
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<span style="font-family: Arial;">As you can see I topped them with a swirl, however, not just any swirl an Ateco piping tip swirl! I have been on the hunt for a large piping tip forever, I like the Wilton 1M but I would like it to be a bit bigger. After goggling, because I'm obsessive like that, I heard mention of Ateco but apparently you can only get them in the US and Australia. My excitment when I found them on a trip to Nottingham was immense. Haha.</span></div>
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<span style="font-family: Arial;">I top them with a fondant "Shamrock". It's not quite a shamrock but this is the only cutter I had and I didn't fancy cutting them all by hand, I think you get the general idea.</span></div>
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<span style="font-family: Arial;">The boys mum and dad seemed to like them. The boys dad even asked for seconds.</span></div>
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<span style="font-family: Arial;">The sponge is a rich chocolate with a hint of an oaky stout flavour which I think makes the chocolate flavour deeper and the icing is creamy, boozy delicious-ness. </span></div>
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<span style="font-family: Arial;">You can definately have these anytime of year - but just for grown ups!</span></div>
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<span style="font-family: Arial;">Happy baking.</span></div>
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<br /></div>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com4tag:blogger.com,1999:blog-387661101076048569.post-58728446410265091872012-05-07T08:19:00.000-07:002012-07-26T03:46:40.190-07:00Batman Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-p19FbaDSEQo/T6fdPEwbtQI/AAAAAAAAAWk/_oJDyCpWZpM/s1600/2012-04-27+18.01.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-p19FbaDSEQo/T6fdPEwbtQI/AAAAAAAAAWk/_oJDyCpWZpM/s320/2012-04-27+18.01.12.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Last weekend I made my first fondant covered character cake for my nephews 6th birthday. I have been promising him this for ages, every time I spoke to him he wanted a different cake. He started out with a <span style="background-color: white;"><span style="line-height: 19px;">Pterodactyl cake which I was slightly nervous about! He then </span><span style="line-height: 18px;">settled</span><span style="line-height: 19px;"> on Batman, which I hoped would be a bit easier.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">I did a bit of research online to see what other batman cakes were around and decided on a round cake </span><span style="line-height: 18px;">surrounded</span><span style="line-height: 19px;"> by a skyline with the batman sign </span><span style="line-height: 18px;">projected</span><span style="line-height: 19px;"> on top.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">I'm sure none of my </span><span style="line-height: 18px;">decoration</span><span style="line-height: 19px;"> methods were </span><span style="line-height: 18px;">particularly</span><span style="line-height: 19px;"> professional, I went for the "make it up as you go along" method which consisted of some print outs and clear plastic to make stencils and toothpicks to mark out my design.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">For my first </span><span style="line-height: 18px;">attempt</span><span style="line-height: 19px;">, I have to say I was pretty pleased with myself. It did take many evenings of work but turned out pretty well.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">I had to roll the blue icing out 3 times because it kept sticking at the last moment. Any tips to stop the fondant sticking to your </span><span style="line-height: 18px;">surface</span><span style="line-height: 19px;">? I covered my counter in icing sugar and kept moving the icing around but it still stuck.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">The black icing made me nervous because the colour seems to run </span><span style="line-height: 18px;">easily</span><span style="line-height: 19px;"> and I didn't want my blue icing to get stained. Cue, doing everything slowly and a lot of talking to the icing - yes I do that!</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">I made a French savoy sponge from my new "The art of french baking book". Correct me if I'm wrong but I think this is also called an Angel cake. The sponge has no butter in it (I figured with all the </span><span style="line-height: 18px;">Fondant</span><span style="line-height: 19px;"> icing I should try to take out some fat!) and is made by separating eggs. I found the sponge light and dense, okay that makes no sense but it was </span><span style="line-height: 18px;">delicious</span><span style="line-height: 19px;"> and...... spongey.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">I made two 8in round cakes and sandwiched them together with sugar free strawberry jam. I didn't hand make it as usual just to save some time. I like smooth sugar free jams best.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">I covered it in vanilla buttercream, made with vanilla bean paste which made it super yummy. The first layer was the crumb coat, nice and thin, I then popped it in the fridge overnight.</span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;"><br /></span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">I smoothed out the cake with more buttercream the next day. I could have spent hours doing this, it never seems to be as smooth as you want it but I had to crack on.</span></span></span></div>
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<a href="http://3.bp.blogspot.com/-URL3-NcBYL4/T6fgwZlhJaI/AAAAAAAAAW4/PtmpN6RUHPE/s1600/2012-04-27+14.52.12+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-URL3-NcBYL4/T6fgwZlhJaI/AAAAAAAAAW4/PtmpN6RUHPE/s320/2012-04-27+14.52.12+(1).jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">Next I rolled out the blue fondant. I bought white fondant icing and massaged blue food colouring in to it a few nights before, a nice tv watching task. I had to use far more food colouring than I had </span><span style="line-height: 18px;">anticipated and I had</span><span style="line-height: 19px;"> originally wanted the </span><span style="line-height: 18px;">blue</span><span style="line-height: 19px;"> to be darker but, quite frankly, I got bored. I brushed the cake with water to make the buttercream sticky in </span><span style="line-height: 18px;">preparation</span><span style="line-height: 19px;"> for the fondant.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I covered the cake and it was tense. As you can see I didn't get the icing flush to the bottom as I was too scared I would cut away too much. I knew I was going to cover it with black icing so I wasn't worried that much.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 19px;">Next I added the skyline. I just did this to eye so no fancy tricks to share. I marked the windows with little L shapes using the end of a knife.</span></span></span><br />
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<a href="http://2.bp.blogspot.com/-381F1pycKBg/T6fiyGIyUFI/AAAAAAAAAXQ/1Mebhu4zQww/s1600/2012-04-27+17.05.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-381F1pycKBg/T6fiyGIyUFI/AAAAAAAAAXQ/1Mebhu4zQww/s320/2012-04-27+17.05.07.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">I made the back of the batman sign by tracing the image on to a piece of clear plastic and cutting around it. I then marked the bat by poking holes through a paper print out to give the outline on the fondant which I then cut around. You can see tiny holes on the edge of the bat so I will have to work on that!</span></span><br />
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<a href="http://4.bp.blogspot.com/-mcEmCRIi3eg/T6fjFaQW2BI/AAAAAAAAAXY/YsdA7JTr6a4/s1600/2012-04-27+17.05.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-mcEmCRIi3eg/T6fjFaQW2BI/AAAAAAAAAXY/YsdA7JTr6a4/s320/2012-04-27+17.05.13.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Again I made the projection bit by eye and stuck it on by brushing it with water. I stuck on some yellow windows with the left over yellow and finished with a few white chocolate stars.</span><br />
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<a href="http://2.bp.blogspot.com/-7aarWwRMpFI/T6fjJEdO2nI/AAAAAAAAAXg/5xwSw2hiTBc/s1600/2012-04-27+18.00.24+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-7aarWwRMpFI/T6fjJEdO2nI/AAAAAAAAAXg/5xwSw2hiTBc/s320/2012-04-27+18.00.24+(2).jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">I had both my </span><span style="line-height: 17px;">niece</span><span style="line-height: 18px;"> and nephew stay for the weekend. As I had missed their birthday's because I was in Japan we decided that the Friday would be Tom's "birthday" and Saturday would be Anya's. We went for a quick dinner to Nandos on the friday then finished off with the cake. The little man seemed to appreciate it! Every few hours he would run over the the cake and say "Can I see the Bat? Don't touch it!". It took me a while to persuade him that we could cut in to it and eat it!</span></span><br />
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<a href="http://4.bp.blogspot.com/-zkIHVhfGZes/T6fl4To1kZI/AAAAAAAAAYA/q1guQh92xJE/s1600/2012-04-27+21.00.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://4.bp.blogspot.com/-zkIHVhfGZes/T6fl4To1kZI/AAAAAAAAAYA/q1guQh92xJE/s320/2012-04-27+21.00.30.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 17px; text-align: center;"><span style="line-height: 17px;">Happy baking. Cake fairy x</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 17px; text-align: center;"></span>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com8tag:blogger.com,1999:blog-387661101076048569.post-20337402979782781622012-03-11T12:14:00.001-07:002012-07-26T03:54:58.319-07:00Nutella Cupcake with Nutella Marscapone Buttercream<div class="separator" style="clear: both; text-align: left;">
These cupcakes are called self frosting as they have a dollop of nutella added to them which acts as a frosting but you know me I can't be doing with no frosting so I had to make some as well.</div>
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I made these with the boys little bro when he was over visiting from Japan ( We are going to see him out there in two weeks - super excited!). We had him over for dinner and trust me to ask my guest to make his own dessert!</div>
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The batter is quite a simple vanilla batter but, the exciting part, you add a dollop of nutella to each one after you have put them in to the case.</div>
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<a href="http://1.bp.blogspot.com/-ycnWyzo4G1A/T1z0_iwnJnI/AAAAAAAAAWc/8eHR8UgpK7M/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ycnWyzo4G1A/T1z0_iwnJnI/AAAAAAAAAWc/8eHR8UgpK7M/s320/3.JPG" width="238" /></a></div>
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You then bake. Some of the nutella sinks in so you have a soft fondant centre and some stays on the top for the cute marbled effect.</div>
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<a href="http://1.bp.blogspot.com/-AolT79qypMw/T1z0zUnU6RI/AAAAAAAAAWU/wSEbTQ7Amy4/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-AolT79qypMw/T1z0zUnU6RI/AAAAAAAAAWU/wSEbTQ7Amy4/s320/2.JPG" width="320" /></a></div>
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Even thought nutella is delicious sometimes I find it can be a bit dry so I wanted to make the buttercream a bit creamy to counteract the dryness so I went for a buttercream with marscapone. Delicious, chocolately but creamy light! </div>
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<b>Nutella Cupcakes</b></div>
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<a href="http://www.grouprecipes.com/11377/nutella-self-frosting-cupcakes.html"><span style="color: blue;">Recipe</span></a> can be found on allrecipes.com</div>
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<b>Nutella Marscapone Buttercream</b></div>
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<a href="http://piccantedolce.blogspot.com/2012/02/nutella-mascarpone-frosting.html"><span style="color: blue;">Recipe</span></a> can be found on <a href="http://piccantedolce.blogspot.com/">http://piccantedolce.blogspot.com/</a></div>
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Great combination, even if I do say so myself, finished off with a small swirl and large chocolate button.</div>
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Highly recommend for someone who loves chocolate but is maybe looking for something not too rich. I also think these would be really fun to make with kids.</div>
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Happy Baking x</div>
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<br /></div>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com4tag:blogger.com,1999:blog-387661101076048569.post-82683349527829208282012-02-27T14:01:00.001-08:002012-07-26T03:56:40.129-07:00Giant Brownie Cupcake with Peanut Butter Frosting<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-WbTtggsvdjk/T0v6DhsLTiI/AAAAAAAAAV8/SPysHpqsILs/s1600/420377_10151292003110478_576365477_22392603_800049668_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-WbTtggsvdjk/T0v6DhsLTiI/AAAAAAAAAV8/SPysHpqsILs/s320/420377_10151292003110478_576365477_22392603_800049668_n.jpg" width="320" /></a></div>
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My beautiful friend had a 1950's Hollywood murder mystery party and I made the dessert. My first giant cupcake!<br />
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I wasn't the murderer but I did do an <strike>awful</strike> awesome "ill defined foreign accent" haha!<br />
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She requested chocolate brownie cupcake with peanut butter icing! Delish!<br />
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I got the cupcake recipe from <a href="http://www.joyofbaking.com/BrownieCupcakes.html"><span style="color: blue;">here</span></a>, but had to multiply it by 3.5. Immense amount of batter but worth it.<br />
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The peanut butter icing is from this great blog by <a href="http://cupcakecrazygem.blogspot.com/2011/05/my-top-10-fantastic-frostingsfrost.html"><span style="color: blue;">Crazy Cupcake Gem</span></a>!<br />
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I'm not gonna lie, it was slightly too rich for me but then I'm not a huge fan of peanut butter but if you like it then you'll loooooooove this.<br />
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Just a note: Don't leave your giant cupcake next to an oven that's on while your eating the main course because you'll have a melty drippy mess on you!<br />
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I'm back and feeling happy. Happy baking!Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com10tag:blogger.com,1999:blog-387661101076048569.post-29293893987068151892012-01-22T13:22:00.000-08:002012-01-30T06:59:19.071-08:00A brief pause.......Hello all,<br />
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I am taking, what I hope to be, a short break from baking and blogging to spend a bit of time concentrating on myself. I seem to have taken on too much recently and have realised I have spread myself far too thinly (I am sure eveyone feels like this!). Unfortunately blogging is the only thing I can put to the side for the moment. <br />
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I hope to come back to baking and blogging soon. In the meantime, feel free to look at, comment on or try any of the treats I have made in the past.<br />
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Thank you for all your great comments over the past year and a bit, you have all been great!<br />
<br />
Cake FairyCakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com3tag:blogger.com,1999:blog-387661101076048569.post-87445346931390089302012-01-21T02:51:00.000-08:002012-11-29T13:35:37.518-08:00Peppermint Tea Cake with Chocolate Cream Cheese Frosting<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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I was racking my brains for a "healthy" ingredient to go with chocolate for this months <a href="http://thechocolatepot.blogspot.com/2012/01/we-should-cocoa-january-2012-challenge.html"><span style="color: blue;">We Should Cocoa</span></a> set by Chele from <span style="color: blue;"><a href="http://thechocolatepot.blogspot.com/"><span style="color: blue;">Chocolate Teapot</span></a>.</span><br />
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I was browsing around the different blogs I follow and found <a href="http://thenombakery.blogspot.com/2012/01/thinking-light-green-tea.html"><span style="color: blue;">Nom! The Indulgent Baking Blog</span></a> and <a href="http://whatkatebaked.blogspot.com/2012/01/afternoon-tea-cupcakes.html"><span style="color: blue;">What Kate Baked</span></a> talking about types of tea.<br />
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Tea is healthy! Thanks for the inspiration girls!<br />
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So I went with a peppermint tea cake with a chocolate cream cheese icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXadEnOvG-9uIAMKnpRjPlYIH4-X1DwG19tcd7IE5bgAEFgy1m97NNq35s79N65Jh_3LOd6friDaXfgkSrSzGsFlSRY7s6nOOShkdlkzz6mVO9k6MHPqfCjoE3yK-5aI8ZmnFV-eWaB98/s1600/P1050762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXadEnOvG-9uIAMKnpRjPlYIH4-X1DwG19tcd7IE5bgAEFgy1m97NNq35s79N65Jh_3LOd6friDaXfgkSrSzGsFlSRY7s6nOOShkdlkzz6mVO9k6MHPqfCjoE3yK-5aI8ZmnFV-eWaB98/s320/P1050762.JPG" width="320" /></a></div>
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Peppermint tea is not only healthy, it's almost medicinal and will help you meet the love of your life! Okay maybe I'm exaggerating but it is good for your tummy, does help with stress and gives you minty fresh breathe for all that potential smooching!<br />
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<b>Peppermint tea cake - </b>This recipe is adapted for a 9" cake from the Hummingbird Bakery Book - Cakes days Earl Grey cupcake recipe.<br />
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4 peppermint tea bags<br />
4tbsp boiled water<br />
105g softened, butter<br />
320g plain flour<br />
340g caster sugar<br />
small tsp salt<br />
1 tbsp and 1/2 tsp baking powder<br />
270ml milk<br />
3 medium eggs<br />
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1. Preheat the oven to 190C and put a shelf in the middle of your oven. Line and grease your 9" cake tin.<br />
2. Leave the tea bags to soak in the boiled water for 30mins.<br />
3. Cream together butter and sugar with an electric whisk.<br />
4. Whisk in the eggs.<br />
5. Sift in the flour, baking powder and salt. Put your whisk on a low speed or stir until just combined.<br />
6. Squeeze every last drop of water out of the tea bags and combine with the milk.<br />
7. Pour in a quarter of the milk mixture in to the batter and combine. Stir in the rest of the milk until the batter is smooth. Don't over mix.<br />
8. Pour in to your greased baking tin and bake in the middle of the oven for 30 mins. Until when pierced with a skewer it comes out clean. Try not to open the oven too early as your cake might sink.<br />
9. Leave the cake to cool and slather with chocolate cream cheese icing or cut the cake in half and sandwich with icing.<br />
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<b>Chocolate cream cheese icing</b><br />
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This recipe has real melted chocolate in it and can be found<span style="color: blue;"> <a href="http://www.cupcakeproject.com/2008/04/my-favorite-chocolate-cream-cheese.html">here</a>, </span>over at the cupcake project.<br />
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<b>Decorating</b> <br />
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I used my new mini whisk and a heart stencil to make this cute heart (remember peppermint tea helps you find love!). I sifted cocoa powder over the stencil and voila! Cheap and easy way to decorate but looks quite striking I think.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4VHLKyBd0J_eYH97xV2YbNzm8soFTZ0AnmtSDK-TdxVVKKF7a8rv02gqODjfuGUQnQi_-eWH6N9Ci0tmJqdx97XMcLS7nrO7fyLiNsESj1xDkdCKo46vzjFwMYW9KUWF2jxldsbrVoKy/s1600/We_Should_Cocoa_V3.jpg" /> </div>
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Happy weekend x</div>
Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com6tag:blogger.com,1999:blog-387661101076048569.post-10804749645482202872012-01-15T09:40:00.000-08:002012-01-15T09:40:16.833-08:00Caramel Cupcakes<div class="separator" style="clear: both; text-align: left;">Did everyone enjoy the sport relief bake off? I certainly did. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I sat on the edge of my seat when Anita couldn't get the millionaires short bread of out the tin. 5 mins before I was shouting "line the tin, line the tin!" at the screen.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I chuckled as Angela went slightly manic and started speaking really fast, then breathed a sigh of relief that all her fondant diasys all lined up.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">AND I loved seeing last years gbbo contestants in the first episode!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well done to the winner Anita, her mad hatter cake was fab.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I've been baking mad this week for three reasons. One because of sport relief bake off, two because I had a long hard week at work and needed some baking to cheer me up and three I got a new free standing mixer. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Whoop, no more hand mixer for me. You can turn it on and <i>walk away!</i></div><br />
I baked up a storm on Friday with these caramel cupcakes from the Hummingbird Bakery Book Cake Days. I am so pleased with these cupcakes! The cake is fluffy yet moist with a mild yet consistent caramel taste. The buttercream is airy and not too rich. Perfect with a cup of tea or for dessert.<br />
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<b>Caramel Cupcakes</b><br />
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80g unsalted butter (much be soft!)<br />
280g golden sugar<br />
240g plain flour<br />
1 tbsp baking powder<br />
pinch of salt<br />
240ml milk<br />
1/4 tsp vanilla bean paste<br />
2 eggs<br />
160g carnation caramel<br />
<br />
1. Preheat your oven to 190C and out a shelf in the middle of the oven. Line your muffin tin with muffin cases.<br />
2. Using an electric whisk, whisk up the butter then add flour, salt, baking powder and sugar. When this has been whisked it should resemble bread crumbs.<br />
3. Whisk up your eggs, milk and vanilla bean paste and our in to the "breadcrumb" mixture.<br />
4. Whisk until combined then add the caramel and again whisk until combined. Try not to over whisk as you won't get rounded tops.<br />
5. Fill your muffin cases up two thirds. I use a jug for this as the mixture is fairly runny.<br />
6. Bake for 18 mins or until a skewer come out clean.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SUrKCc4OW-0/TxMOv45bg8I/AAAAAAAAAUs/TaYBiGA4kj4/s1600/P1050754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://2.bp.blogspot.com/-SUrKCc4OW-0/TxMOv45bg8I/AAAAAAAAAUs/TaYBiGA4kj4/s320/P1050754.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>Caramel Buttercream </b><br />
<br />
500g icing sugar (sounds like a lot but it does work!)<br />
160 butter (must be soft too)<br />
50ml milk<br />
100g carnation caramel<br />
<br />
1. Using an electric whisk, whisk together the icing sugar and butter until it again reaches a breadcrumb consistency.<br />
2. Whisk in the milk and caramel. Whisk for ages until it's beautifully fluffy.<br />
<br />
<div align="left" style="background-color: white; color: #444444; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div><br />
<br />
Definitely a recipe to be repeated, Delicious.<br />
<br />
You can see a sneak preview of my "stained glass windows stars" on top too. Happy Baking!Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com8tag:blogger.com,1999:blog-387661101076048569.post-34682060362121505682012-01-09T13:43:00.000-08:002012-01-09T13:49:47.722-08:00Raspberry and Baileys Pavlova Roulade and twitter @cakefairyblog<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FAewrajZEDw/TwtXJ1-ce6I/AAAAAAAAAUM/b14aJuiMtEg/s1600/P1050729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-FAewrajZEDw/TwtXJ1-ce6I/AAAAAAAAAUM/b14aJuiMtEg/s320/P1050729.JPG" width="320" /></a></div><br />
I really don't know what to say about this.<br />
<br />
I mean, it's:<br />
<br />
Meringue.<br />
<br />
Raspberry.<br />
<br />
Baileys.<br />
<br />
Cream.<br />
<br />
and Meringue! Did I say meringue? You know chewy sugary deliciousness. Yes, that meringue.<br />
<br />
All rolled up together in a creamy, boozy, yummy greatness. Okay I've lost it - but I just loved this whole dessert.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yjAJshA7vm8/TwtbMLwQPVI/AAAAAAAAAUU/pgWoBJC4h0c/s1600/P1050714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-yjAJshA7vm8/TwtbMLwQPVI/AAAAAAAAAUU/pgWoBJC4h0c/s320/P1050714.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>What I didn't love was the photos. They do not do the roulade justice.<br />
<br />
I followed this <a href="http://www.bestrecipes.com.au/recipe/Strawberry-Pavlova-Roll-L4051.html"><span style="color: blue;">recipe</span></a> for the meringue but I added a teaspoon of cream of tartar to make it chewy and spongy. I also baked it for 23 minutes until it was light golden on top. Making a pavlova roulade isn't that hard, I promise, I think it's easier to roll a soft meringue than a swiss roll anyway, but maybe that's just me. When I mentioned I made a pavlova roulade to some friends they all gasped, but I can guarantee it is not as hard as you may think. In fact as the roulade is essentially just whipped egg white that you chuck fruit and cream in - it's simple! You should really try it. Am I selling it enough? I hope so.<br />
<br />
<b>Baileys cream</b><br />
<br />
300ml double cream<br />
1 tbsp Baileys<br />
1 heaped tbsp icing sugar<br />
<br />
1. Whip up the cream.<br />
2. Fold in the icing sugar and Baileys. Yum.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nQF2Yl1lQF4/TwtVDCP9UbI/AAAAAAAAAT8/3AME0J5cHHo/s1600/Cakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-nQF2Yl1lQF4/TwtVDCP9UbI/AAAAAAAAAT8/3AME0J5cHHo/s400/Cakes1.jpg" width="400" /></a></div><b><br />
</b><br />
<b>Rolling and assembling</b><br />
<br />
1. Lay a sheet of baking paper on your surface and dust with icing sugar.<br />
2. Take your pavlova out of the oven and leave to cool. When cooled, pull out of the baking tray with the baking paper you lined it with.<br />
3. Slowly using the baking paper and your arms tip the meringue over on to the icing sugar surface.<br />
4. Slather with Baileys cream, but don't cover all the way to the ends. You need the front end clear as you are going to roll up this bit first and the back end will have cream pushed over it as you roll.<br />
5. Sprinkle with raspberries.<br />
6. Lift the baking paper at one end and using the paper do a small fold in the pavlova.<br />
7. After each roll give the pavlova a little squeeze to help it along.<br />
8. Keep lifting the baking paper, rolling the pavlova over and squeezing.<br />
9. Keep going (be brave).<br />
10. When you reach the end, pull the baking paper up and forward so the crease is under the roulade.<br />
11. Dust with icing sugar.<br />
<br />
This <a href="http://www.youtube.com/watch?v=zIYekX-Rj5I"><span style="color: blue;">video</span></a> is also great to run you through it. Antony makes a great easy raspberry sauce which would be delicious too. Pavlova roulades are great, so versatile. As Antony says in the video, you can do so many combinations. The next one I want to try is whipped cream and passion fruit. Excited already.<br />
<br />
If you do anything this week, try this. I beg you! (Oh but also follow me on twitter @cakefairyblog #twitternewbie )<br />
<br />
Hehe do you like my usage of a hash tag there - I only found out what it was yesterday #feeling smug and cool!Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com3tag:blogger.com,1999:blog-387661101076048569.post-68746345053943060342012-01-07T08:22:00.000-08:002012-01-07T08:22:46.859-08:00"Chambord" Macaroons with "Tangerine" buttercreamSo it's January and I'm feeling blue.<br />
<br />
I have nothing in my life to complain about, yet I still feel heavy and (as my nieice says) grumps.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fMn9oQyiQ2M/TwhBB3tjd8I/AAAAAAAAAS0/mhivaIW_e6c/s1600/macs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-fMn9oQyiQ2M/TwhBB3tjd8I/AAAAAAAAAS0/mhivaIW_e6c/s320/macs.JPG" width="320" /></a></div><br />
<br />
I guess after all that Christmas frivolity; a holiday from work, lots of delicious food, presents, dancing, singing, beautiful colours and smells and the overwhelming feeling of excitement because santa is coming (!) you would feel down when it all ends at once....<br />
<br />
and to top it all off I have to take the tree. sob.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BIn_WxdZl1Y/TwhBGLft70I/AAAAAAAAATE/DW0BHNlVAR0/s1600/P1050649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="http://2.bp.blogspot.com/-BIn_WxdZl1Y/TwhBGLft70I/AAAAAAAAATE/DW0BHNlVAR0/s320/P1050649.JPG" width="320" /></a></div><br />
I thought giving myself a good challenge in the kitchen might give me a boost so I made these macaroons the other day.<br />
<br />
They are delicious but they don't taste like Chambord or Tangerine. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8a447icytmw/TwhWlbkmi-I/AAAAAAAAATc/KNXjwHRXgS0/s1600/P1050617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8a447icytmw/TwhWlbkmi-I/AAAAAAAAATc/KNXjwHRXgS0/s320/P1050617.JPG" width="320" /></a></div><br />
This happens to me quite a lot when making macaroons, unless the flavour is chocolatey, coffee, caramel - you know those kind of flavours (Do they have a name?) they just taste like almondy chewi-ness which is fiiiiiiiine but when I am trying to make exciting flavours, I want them! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kSe1qM0pUNc/TwhWvGeiy-I/AAAAAAAAATk/qbSnwN4m50U/s1600/P1050621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kSe1qM0pUNc/TwhWvGeiy-I/AAAAAAAAATk/qbSnwN4m50U/s320/P1050621.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br class="Apple-interchange-newline" /></div><div style="text-align: left;"><span style="text-align: -webkit-auto;">So I was slightly disappointed with these because I can imagine the taste of chambord macaroons with tangy tangerine buttercream and I think it would be good!</span></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6L9xyMX7heg/TwhW4x4yFZI/AAAAAAAAATs/SqByj1s9r0Y/s1600/P1050622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6L9xyMX7heg/TwhW4x4yFZI/AAAAAAAAATs/SqByj1s9r0Y/s320/P1050622.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I used this <a href="http://hicookery.com/2011/10/16/chambord-macarons/">recipe </a>from hicookery.com. I should have followed the recipe properly and filled it with jam (which would have been yum) but I haaaaad to experiment! Sometimes this works out well but this time only so so. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gOfC50fQsSM/TwhBIjAOxSI/AAAAAAAAATM/I8pwM0vrQOQ/s1600/P1050658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="http://4.bp.blogspot.com/-gOfC50fQsSM/TwhBIjAOxSI/AAAAAAAAATM/I8pwM0vrQOQ/s320/P1050658.JPG" width="320" /></a></div><br />
I didn't use a trusted buttercream recipe = Fail.<br />
<br />
The buttercream tasted too plasticky (?) and there was no flavour of tangerine :(<br />
<br />
On another note this is the first time I made macaroons with hot sugar syrup (blimey it's scary to make!) because the boys parents bought me a sugar thermometer for Christmas (plus lots of great baking books!). I have to say I didn't notice a huge difference from the ones I've made before but the boy did say they were the best ones I've made yet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BKyA4A-0W0I/TwhBRUt7vlI/AAAAAAAAATU/4j-1E0rYSas/s1600/P1050659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BKyA4A-0W0I/TwhBRUt7vlI/AAAAAAAAATU/4j-1E0rYSas/s320/P1050659.JPG" width="320" /></a></div><br />
AND they can't have been that bad because my friend, Hannah, tried them and made an order for her wedding! Looking forward to trying out some more flavours and colours for then but I think I'll stick to trusted recipes this time.<br />
<br />
My new years resolution/challenge is to get out of my funk quicker this year. I spent yesterday giving myself at least one thing to look forward to each month. Try it, it worked wonders for me!<br />
<br />
Happy January (staying positive!)Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com4tag:blogger.com,1999:blog-387661101076048569.post-34857982780351358952012-01-01T06:43:00.000-08:002012-01-15T08:09:50.562-08:00Happy New Year - A 2011 round up of bakingHappy new year!<br />
<br />
I hope you had a great evening last night and are not feeling too fragile today. We went for a lovely dinner at the house of our friends Dan and Simon. They cooked us a delicious meal. It was a lovely evening with good company, good wine and good games!<br />
<br />
As we say goodbye to 2011, I thought I would reflect on my blogging journey so far.<br />
<br />
I have been writing for 8 months, have posted 32 times, roughly 4 times a month. That's approximately one cake a week. Yum!<br />
<br />
I have found some great blogs, been inspired and challenged by other bloggers, tried out some great recipes and got some super useful tips.<br />
<br />
I am so grateful to all of my followers and viewers. I love and appreciate all the comments, feedback and tips I have got from my readers. I wasn't really sure what would happen when I started this blog but I really enjoy writing it and am looking forward to trying out new recipes and settling in to a blogging style.<br />
<br />
Just to round up the year, I am posting the 13 (a bakers dozen) most viewed recipes from my blog in 2011. I hope you have enjoyed reading my blog and I hope you will continue to follow me and comment.<br />
<br />
<div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/12/rainbow-cake.html"><span style="color: blue;">Rainbow Cake</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UFlVWAvcvd4/Ttf1MKOIQ_I/AAAAAAAAAP4/9YHMIuJEFZc/s1600/rainbow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="173" src="http://2.bp.blogspot.com/-UFlVWAvcvd4/Ttf1MKOIQ_I/AAAAAAAAAP4/9YHMIuJEFZc/s320/rainbow.jpg" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/12/tea-time-treats-cranberry-and-apple.html"><span style="color: blue;">Cranberry and Apple Mince Pies</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--WTzB7VV4bY/Tues544xdqI/AAAAAAAAAQg/umMTwPE0mFk/s1600/2011-12-10+16.56.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="320" src="http://3.bp.blogspot.com/--WTzB7VV4bY/Tues544xdqI/AAAAAAAAAQg/umMTwPE0mFk/s320/2011-12-10+16.56.20.jpg" width="287" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/12/we-should-cocoa-christmas-chocolate.html"><span style="color: blue;">Chocolate Orange Cake</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tbsKhBYcWrs/TvBgvwwNXYI/AAAAAAAAAQ4/CJJeNGyjYc8/s1600/P1050558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="238" src="http://2.bp.blogspot.com/-tbsKhBYcWrs/TvBgvwwNXYI/AAAAAAAAAQ4/CJJeNGyjYc8/s320/P1050558.JPG" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><span style="color: blue;"><a href="http://cakefairyblog.blogspot.com/2011/11/purple-blueberry-cupcakes-paint-it.html">Blueberry Cupcakes</a> </span></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ORRqTH8vbWo/TsLeSv6YAoI/AAAAAAAAAM4/g_oCmjMqGNM/s1600/P1050446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ORRqTH8vbWo/TsLeSv6YAoI/AAAAAAAAAM4/g_oCmjMqGNM/s320/P1050446.JPG" width="240" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/09/strawberry-and-martini-cupcakes.html"><span style="color: blue;">Strawberry and Martini Cupcakes</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bDD3bSJmGUs/TmY855_hKdI/AAAAAAAAADA/8VIBjlUbNGs/s1600/315528_834587429872_193105607_43631302_6514765_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bDD3bSJmGUs/TmY855_hKdI/AAAAAAAAADA/8VIBjlUbNGs/s320/315528_834587429872_193105607_43631302_6514765_n+%25281%2529.jpg" width="238" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/10/toberlone-cupcakes.html"><span style="color: blue;">Toblerone Cupcakes</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-B0YtmUER4_M/To4CpXmSYPI/AAAAAAAAAJo/fH04ujkFovo/s1600/P1050278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="240" src="http://1.bp.blogspot.com/-B0YtmUER4_M/To4CpXmSYPI/AAAAAAAAAJo/fH04ujkFovo/s320/P1050278.JPG" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/11/tea-time-treats-chocolate-ginger.html"><span style="color: blue;">Chocolate and Ginger Macaroons</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EO48eoPsizg/TrbLrWKzc9I/AAAAAAAAAMA/GdO10xk0yTE/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="302" src="http://1.bp.blogspot.com/-EO48eoPsizg/TrbLrWKzc9I/AAAAAAAAAMA/GdO10xk0yTE/s320/3.JPG" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/09/black-forest-cupcakes.html"><span style="color: blue;">Black Forest Cupcakes</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mv5WQ1ex-ZE/TmZH_XGt3bI/AAAAAAAAADM/MDv-skyim5E/s1600/311182_834575468842_193105607_43631049_5267480_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="238" src="http://3.bp.blogspot.com/-mv5WQ1ex-ZE/TmZH_XGt3bI/AAAAAAAAADM/MDv-skyim5E/s320/311182_834575468842_193105607_43631049_5267480_n+%25281%2529.jpg" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/09/italian-meringue-icing.html"><span style="color: blue;">Raspberry Cake with Italian Meringue Icing</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HBfojukqh8g/ToSb5CA8oXI/AAAAAAAAAFc/SM6N-EZ8t54/s1600/183249_10150389650290244_549815243_17230265_7418537_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HBfojukqh8g/ToSb5CA8oXI/AAAAAAAAAFc/SM6N-EZ8t54/s320/183249_10150389650290244_549815243_17230265_7418537_n.jpg" width="240" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/09/eggless-chocolate-cake.html"><span style="color: blue;">Eggless Chocolate Cake</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EZePFGEo95Q/TmT3TouO6KI/AAAAAAAAAA8/CUK68wNDroM/s1600/P1050060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="240" src="http://2.bp.blogspot.com/-EZePFGEo95Q/TmT3TouO6KI/AAAAAAAAAA8/CUK68wNDroM/s320/P1050060.JPG" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/10/chilli-chocolate-swiss-roll-with-cream.html"><span style="color: blue;">Chilli Chocolate Swiss Roll with Cream and Blueberry Jam</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lvim5104NKA/TpXoUiHUieI/AAAAAAAAAJw/NrjMgomWKKY/s1600/P1050290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="240" src="http://2.bp.blogspot.com/-lvim5104NKA/TpXoUiHUieI/AAAAAAAAAJw/NrjMgomWKKY/s320/P1050290.JPG" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/09/autumnal-apple-crumble-cake.html"><span style="color: blue;">Apple Crumble Cake</span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GkMu_Cgj_Pk/TnyYgSgK1rI/AAAAAAAAAFE/iDxTPpi6G3I/s1600/307524_841633913662_193105607_43747558_1818126617_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="238" src="http://2.bp.blogspot.com/-GkMu_Cgj_Pk/TnyYgSgK1rI/AAAAAAAAAFE/iDxTPpi6G3I/s320/307524_841633913662_193105607_43747558_1818126617_n.jpg" width="320" /></span></a></div><div style="text-align: center;"><span style="color: blue;"><br />
</span></div><div style="text-align: center;"><a href="http://cakefairyblog.blogspot.com/2011/09/i-made-these-cupcakes-yesterday-for.html"><span style="color: blue;">Pink Lemonade Cupcakes</span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lR05LvwFHcY/TmTl_r_7EWI/AAAAAAAAAAY/R9aeS8NR5m8/s1600/P1050001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-lR05LvwFHcY/TmTl_r_7EWI/AAAAAAAAAAY/R9aeS8NR5m8/s320/P1050001.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Happy New Year everyone! I hope 2012 is a great year for us all.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Lots of love x</div>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com5tag:blogger.com,1999:blog-387661101076048569.post-90495938169745005092011-12-25T13:48:00.000-08:002011-12-25T13:49:38.958-08:00Christmas Sugar Cookies<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xp3-rIzecKE/TveSAaa4c4I/AAAAAAAAARU/wZUnv33Fcc0/s1600/cookie+all.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-xp3-rIzecKE/TveSAaa4c4I/AAAAAAAAARU/wZUnv33Fcc0/s320/cookie+all.JPG" width="320" /></a></div><br />
Merry Christmas!!<br />
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I hope you have all had a lovely day with your family and loved ones! I certainly have - feeling very stuffed and content today.<br />
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I have a few posts that I wanted to do before Christmas but have just been too busy to get to the computer! I finally got a minute today, of all days. Everyone is snuggled up on the sofa watching Downton Abbey and snoozing so I thought it was a perfect opportunity to at least get one post out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ThWrLXcw6Zc/TveSFl3tqzI/AAAAAAAAARc/_KJhzGNFzWc/s1600/presents.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ThWrLXcw6Zc/TveSFl3tqzI/AAAAAAAAARc/_KJhzGNFzWc/s320/presents.JPG" width="240" /></a></div><br />
Every year my mum and I make Christmas cookies in honour of my Grandma. She had a great sugar cookie recipe but unfortunately it was lost after she died. We have searched high and low for a recipe that is exactly the same but, alas, we have not found a perfect one.<br />
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The perfect ones are light with a delicate sugary taste, chewy and do not bleed from the cut out shape. We used this <a href="http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/"><span style="color: blue;">recipe</span></a> this time. They are very nice and light with the sugary taste, although not as chewy as I would have liked but still very good. My bakers recommendations:<br />
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1) Try not to roll them too thin as they won't be chewy enough. Best to roll them to 8mm thickness.<br />
2) The shapes do bleed slightly so I recommend you don't use cutters that are too intricate.<br />
3) I always find the longer you chill the dough to better so try to chill it over night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xgLUtfpEXfA/TveSKWMHPTI/AAAAAAAAARk/WNTT2yxQxaQ/s1600/scene.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xgLUtfpEXfA/TveSKWMHPTI/AAAAAAAAARk/WNTT2yxQxaQ/s320/scene.JPG" width="240" /></a></div><br />
Sorry for the poor quality photos, I forgot my camera so had to use my phone and the lighting wasn't very good.<br />
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We had a selection of sprinkles and water icing and put our creative hats on! Here is a selection of the ones we made in a festive scene!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NAz7G4XD0uI/TveSPJ8MOEI/AAAAAAAAARs/byiOZhqhWI0/s1600/tree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-NAz7G4XD0uI/TveSPJ8MOEI/AAAAAAAAARs/byiOZhqhWI0/s320/tree.JPG" width="320" /></a></div><br />
They were all gobbled up over the Christmas weekend. They are light, soft and incredible more-ish. The icing makes them extra indulgent - water icing is so melt in your mouth! As you can see the icing isn't super neat because, I have to admit, I am not that patient so I can never be bothered to outline the cookie design with icing and then flood it with icing to get the prefect shape. If you make the icing thick enough and wiggle your spoon/knife/utensil around, you can usually get the right shape. Maybe not perfect but still scrummy!<br />
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I am going skiing with the boy tomorrow (super excited) and will be back on new years eve, so happy holiday season and happy baking!Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com5tag:blogger.com,1999:blog-387661101076048569.post-80548226611145642032011-12-20T02:47:00.000-08:002011-12-20T02:47:49.636-08:00We Should Cocoa - Christmas Chocolate Orange Cake<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v13vC_-PHQw/TvBgt0QPxQI/AAAAAAAAAQw/BF1qfk8v0xE/s1600/P1050557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-v13vC_-PHQw/TvBgt0QPxQI/AAAAAAAAAQw/BF1qfk8v0xE/s320/P1050557.JPG" width="320" /></a></div><br />
This months christmassy <a href="http://choclogblog.blogspot.com/p/we-should-cocoa.html"><span style="color: blue;">We Should Cocoa</span></a> is <a href="http://choclogblog.blogspot.com/2011/11/we-should-cocoa-december-challenge.html"><span style="color: blue;">Orange</span></a>.<br />
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Lovely.<br />
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Hosted by Choclette from <a href="http://choclogblog.blogspot.com/"><span style="color: blue;">Chocolate Log Blog</span></a>.<br />
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Also lovely.<br />
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So many millions of combinations, so much choice..........endless possibilities!<br />
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So I went with chocolate orange cake. Adventurous? okay, not so exciting but delicious and classic right?!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tbsKhBYcWrs/TvBgvwwNXYI/AAAAAAAAAQ4/CJJeNGyjYc8/s1600/P1050558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-tbsKhBYcWrs/TvBgvwwNXYI/AAAAAAAAAQ4/CJJeNGyjYc8/s320/P1050558.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RvSHR_eL1nU/TvBgyCryYxI/AAAAAAAAARA/hiA_Kr0Ja1s/s1600/P1050560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://4.bp.blogspot.com/-RvSHR_eL1nU/TvBgyCryYxI/AAAAAAAAARA/hiA_Kr0Ja1s/s320/P1050560.JPG" width="320" /></a></div><br />
I used an <a href="http://www.bbcgoodfood.com/recipes/6607/orange-drizzle-cake"><span style="color: blue;">orange drizzle cake</span></a> for extra tang and moist-ness. I substituted icing sugar for the caster sugar in the drizzle ingredients - It makes it silkier. Yum!<br />
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I made <a href="http://cupcakecrazygem.blogspot.com/2011/05/my-top-10-fantastic-frostingsfrost.html"><span style="color: blue;">Chocolate butter cream</span></a> from <a href="http://cupcakecrazygem.blogspot.com/"><span style="color: blue;">Crazy Cupcake Gem</span></a>, but I substituted the chocolate for Terry's Chocolate Orange to make it orangey (literally the most amazing chocolate ever!). This blog is great, really super Christmas cupcake ideas!<br />
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1. Make the cake.<br />
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2. Pour over the drizzle.<br />
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3. Slather with buttercream.<br />
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4. I topped with fondant snowflakes with a pearly finish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nZ63nDx9jrg/TvBnOM6Je1I/AAAAAAAAARI/OKdZdyopTVw/s1600/P1050553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-nZ63nDx9jrg/TvBnOM6Je1I/AAAAAAAAARI/OKdZdyopTVw/s320/P1050553.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Happy Christmas everyone!</div><br />
<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4VHLKyBd0J_eYH97xV2YbNzm8soFTZ0AnmtSDK-TdxVVKKF7a8rv02gqODjfuGUQnQi_-eWH6N9Ci0tmJqdx97XMcLS7nrO7fyLiNsESj1xDkdCKo46vzjFwMYW9KUWF2jxldsbrVoKy/s1600/We_Should_Cocoa_V3.jpg" /> </div>Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com7tag:blogger.com,1999:blog-387661101076048569.post-17736388034141588612011-12-13T12:12:00.000-08:002012-12-10T13:38:16.681-08:00Tea Time Treats - Cranberry and Apple Mince Pies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/--WTzB7VV4bY/Tues544xdqI/AAAAAAAAAQg/umMTwPE0mFk/s1600/2011-12-10+16.56.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--WTzB7VV4bY/Tues544xdqI/AAAAAAAAAQg/umMTwPE0mFk/s320/2011-12-10+16.56.20.jpg" width="287" /></a></div>
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Now I don't feel like I'm keeping up a truly festive blog but rest assured I have been baking away I just haven't had a chance to post it!<br />
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<b>Christmas treat number 1:</b><br />
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I'm not a huge fan of mince pies.....I'm sorry to say it but I'm not. So this year I decided, to not miss out on the ultimate christmassy treat, I'd make some I would like.<br />
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<a href="http://2.bp.blogspot.com/-1wk0wL4TdTk/Tuejdo78glI/AAAAAAAAAQI/SBtoil7cGwk/s1600/P1050530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-1wk0wL4TdTk/Tuejdo78glI/AAAAAAAAAQI/SBtoil7cGwk/s320/P1050530.JPG" width="240" /></a></div>
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I originally thought something cinamonny and chocolately, then realised I was just thinking about a mini chocolate tart (as yummy as that would be, it wasn't what I wanted)......back to the drawing board.<br />
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Fruits I like (that I can think of):<br />
Apple<br />
Strawberry<br />
Raspberry<br />
Orange/Clementine/Tangerine<br />
Orange<br />
Banana<br />
Blackberry<br />
Passionfruit<br />
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<a href="http://1.bp.blogspot.com/-jIKlVh5-bD8/TuejifuRabI/AAAAAAAAAQQ/BymDvhFGThs/s1600/P1050532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="http://1.bp.blogspot.com/-jIKlVh5-bD8/TuejifuRabI/AAAAAAAAAQQ/BymDvhFGThs/s320/P1050532.JPG" width="320" /></a></div>
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Fruits that are Christmassy:<br />
Apple<br />
Cranberry<br />
Orange/Clementine/Tangerine<br />
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Little bit of googling later I found this recipe from <span class="Apple-style-span" style="color: blue;"><a href="http://www.bbc.co.uk/food/recipes/cranberrystuddedminc_90619">nigella</a>.</span><br />
<span class="Apple-style-span" style="color: blue;"><br />
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I added 180g dried cranberries instead of the currents, raisins and just 30g cranberries.<br />
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The mincemeat came out beautifully red and tasted delicious! Yay for me enjoying a christmas treat.<br />
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<a href="http://2.bp.blogspot.com/-oTFp1eX23JA/Tues89eGW3I/AAAAAAAAAQo/QrgdDUGlAMU/s1600/mince+opies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oTFp1eX23JA/Tues89eGW3I/AAAAAAAAAQo/QrgdDUGlAMU/s320/mince+opies.jpg" width="320" /></a></div>
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I popped them in to some pastry cases following this <a href="http://www.bbcgoodfood.com/recipes/2174/unbelievably-easy-mince-pies">recipe</a>. The pastry was yummy. I used a circular cutter to make the base of my pies rather than pressing a ball of pastry like the recipe suggested, I just think this is much easier. I used my new holly leaf cutter for the topping.<br />
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<a href="http://1.bp.blogspot.com/-jjo1XX3dfNM/TuejkSpyRPI/AAAAAAAAAQY/vAoDDYbV7kM/s1600/P1050539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jjo1XX3dfNM/TuejkSpyRPI/AAAAAAAAAQY/vAoDDYbV7kM/s320/P1050539.JPG" width="131" /></a></div>
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My tree!</div>
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This is my entry for <a href="http://whatkatebaked.blogspot.com/p/tea-time-treats-blogging-challenge.html">Tea Time Treats</a> run by Kate, and Karen from <a href="http://lavenderandlovage.blogspot.com/">Lavender and Lovage</a>. This month is hosted by the lovely Kate from <a href="http://whatkatebaked.blogspot.com/">Whatkatebaked</a> and it's Christmas themed.</div>
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<tr><td><a href="http://i146.photobucket.com/albums/r271/copperhorse58/Lavender%20and%20Lovage/mosaic712700d24fe0afe2333710d36dc7f0c50312ac8e.jpg" imageanchor="1" style="color: #6aa84f; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://i146.photobucket.com/albums/r271/copperhorse58/Lavender%20and%20Lovage/mosaic712700d24fe0afe2333710d36dc7f0c50312ac8e.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(142, 124, 195); border-bottom-left-radius: 5px 5px; border-bottom-right-radius: 5px 5px; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(142, 124, 195); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(142, 124, 195); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(142, 124, 195); border-top-left-radius: 5px 5px; border-top-right-radius: 5px 5px; border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="320" /></a></td></tr>
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Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com5tag:blogger.com,1999:blog-387661101076048569.post-20712606907613149662011-12-01T13:56:00.000-08:002013-01-20T12:31:57.477-08:00Rainbow Cake<div class="separator" style="clear: both; text-align: left;">
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Two words.</div>
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Rainbow. </div>
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Cake. </div>
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Two more words. </div>
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Super. Exciting.</div>
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I made this cake for Charlotte's birthday and It was requested a while a go.<br />
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I used this <a href="http://kitchensimplicity.com/moist-vanilla-cake/"><span class="Apple-style-span" style="color: blue;">vanilla cake recipe</span></a> although I would recommend, if you want to make this cake, that you don't choose a combination cake recipe (where you fold in whisked egg whites at the end) as you have to mix the food colourings in quite a bit and you loose the air from the egg whites. I had the rather tricky job of measuring out all batter before the eggs then weighing the eggs so I got an even amount in each bowl. </div>
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School girl error.</div>
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Soooooo this cake is actually not that difficult, although looks impressive so pretend to your friends it was. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg-8e_x0O3vHE6mU8nsAV2kOwu6UOr_8O_KR1UoVPQ0UitrXA8vxEP-pIxWLIMI5wDrXN4USC2_mLaZmhHxZZ74CX2c4rlkZ69RVYnUszjueYRcOwnV9q_qQ5qxPdN30vNL0VHvCZIPbb/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg-8e_x0O3vHE6mU8nsAV2kOwu6UOr_8O_KR1UoVPQ0UitrXA8vxEP-pIxWLIMI5wDrXN4USC2_mLaZmhHxZZ74CX2c4rlkZ69RVYnUszjueYRcOwnV9q_qQ5qxPdN30vNL0VHvCZIPbb/s320/a.JPG" width="320" /></a></div>
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1. Weigh your mixing bowl and make a note of the weight.<br />
2. Make your vanilla cake batter.<br />
3. Weigh the bowl with the batter. Minus the bowl weight to get the weight of your batter.<br />
4. Divide this by six.<br />
5. Measure each portion into your six bowls.<br />
6. Remember the rainbow - Richard Of York Gave Battle In Vain (Red, Orange, Yellow, Green, Blue and, for this purpose, Purple)<br />
6. Mix in lots of food colouring - the brighter the better!<br />
7. Grease and line two 8in round tins with baking paper.<br />
8. In one tin pour in the batters, in the middle of the tin, one at a time, in the following order:<br />
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<span class="Apple-style-span" style="color: #cc0000;">Red</span></div>
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<span class="Apple-style-span" style="color: orange;">Orange</span></div>
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<span class="Apple-style-span" style="color: #ffd966;">Yellow</span></div>
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9. In the second tin do the same in this order:</div>
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<span class="Apple-style-span" style="color: #38761d;">Green</span></div>
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<span class="Apple-style-span" style="color: #0b5394;">Blue</span></div>
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<span class="Apple-style-span" style="color: purple;">Purple</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
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10. Bake for however long the recipe states, then remove from the oven and leave to cool.<br />
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Meanwhile.......<br />
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Make the icing.<br />
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<b>Pomegranate and Lemon buttercream</b><br />
<br />
230g butter<br />
250g icing sugar<br />
2 tbsp lemon juice<br />
1 drop pomegranate oil<br />
pinch of salt<br />
Colouring (I used claret gel colour - gel is best as it doesn't change the consistency of the icing too much)<br />
<br />
1. Cream butter and sugar together.<br />
2. Stir in lemon juice, oil and salt<br />
3. Whisk with an electric whisk for 5 mins until deliciously fluffy<br />
<br />
Note: Usually I wouldn't use something as difficult to find as flavoured oil, but they really are great, you only need the smallest amount for an explosion of flavour.<br />
<br />
<b>Assembling</b><br />
<br />
1. Put one cake on a flat surface and cut off the dome to make the cake flat. The best way to do this is to hold a serrated knife parallel to the cake where you would like to cut. Hold it firmly. Put pressure on the knife and rotate the cake in to it. Do this to both cakes.<br />
<br />
Here is a useful video: <a href="http://www.youtube.com/watch?v=bH-kMcdmqB8">http://www.youtube.com/watch?v=bH-kMcdmqB8</a><br />
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2. Turn your first cake over so the perfectly flat part is on the top. Cover the top with icing and sandwich the other cake on top. Cover the whole cake with a thin layer of icing and put in the fridge for as long as possible, min 40 minutes.<br />
3. Take the cake out of the fridge and cover in buttercream. By putting the cake in the fridge with a thin layer of buttercream you are making sure you stop the crumbs of the cake making your buttercream ugly.<br />
<br />
Anyway if I haven't explained that well just search it on youtube, there are some great videos on how to layer cakes.<br />
<br />
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Happy <span class="Apple-style-span" style="color: red;">R</span><span class="Apple-style-span" style="color: orange;">a</span><span class="Apple-style-span" style="color: yellow;">i</span><span class="Apple-style-span" style="color: lime;">n</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #0b5394;">b</span></span><span class="Apple-style-span" style="color: blue;">o</span><span class="Apple-style-span" style="color: purple;">w</span><span class="Apple-style-span" style="color: magenta;">s</span>.</div>
Cakefairybloghttp://www.blogger.com/profile/14715492870507358469noreply@blogger.com8