Thursday, 28 August 2014

Oat and Raisin Cookies

I have missed having warm soft chewy cookies. But these have put an end to those cravings. They only need 15 minutes in the oven and about 10 minutes on a cooling rack then bam, you will be in cookie heaven.
The recipe I originally followed did not have golden syrup in them. I wanted golden syrup in my cookies so I done a bit of research and found these babies.
So simple and easy, just keep reading to learn how to make them.

Ingredients

100g Plain Flour
100g Caster Sugar 
75g oats
1 tsp bicarbonate of soda 
2 tbsp Golden Syrup 
100g Butter 
25g Sultanas


Method

Begin by turning your oven to 160 degrees and lining two trays with greaseproof paper. 
Start off with mixing your dry ingredients together so your flour, sugar,oats,sultanas and bicarb. Next melt the golden syrup and butter in a saucepan. Once this is done pour the golden syrup and butter mix into the dry ingredients and mix together well. At this stage I found my mixture was bit too sticky to roll into balls so I added extra oats and flour (only about a handful of each).
Next roll the mixture into about 12 balls, 6 on each tray, place these in the oven for about 10-15 minutes (don't worry they will melt into shape themselves in the oven) then remove even if the cookies still feel too soft.
Let them cool on the trays for a couple of minutes before transferring onto cooling racks to completely cool down. 

And there you have it, simple, easy to prepare cookies.









Thursday, 7 August 2014

Newcastle United Birthday Cake

So I was asked to bake a birthday cake for a friends birthday recently. His favourite football team is Newcastle United, so no doubt the cake should be the logo of Newcastle United. When it came to the actual logo I kind of cheated and ordered the football team logo because it would of been too hard to cut out myself but the background icing was all done by me :).





The actual cake I made was a classic Victoria Sponge in a square. I then bought from the supermarket ready to roll white icing and black icing. 
I started by sprinkling icing sugar onto the side I was rolling out the white icing. I rolled it into a big square. I rolled this up onto my rolling pin then slowly lowered it on the cake. I smoothed out any of the bumps then continued onto the black icing. The black lines are an inch thick each and I went through the same process as the white icing but cut the lines out of the black. To stick the black icing to the white I just used a small amount of buttercream on the back of each stripe to make sure it doesn't slide off. 
I then finished it off with the Newcastle logo that I had previously bought off of http://www.hollyscaketoppers.co.uk/

I am actually very pleased with the outcome of this cake,I'm not going to lie i was a bit scared incase it didn't turn out right but luckily it did :).


A few months ago I also done a cake for my boyfriends birthday. He is obsessed with Status Quo so it was really the only option for a cake. 
I had covered the Victoria Sponge in white icing but then I attempted to cut out the cover of a Hello Quo album cover. It was very difficult and it took several attempts to get it right. But eventually it turned out just right and it is safe to say he loved it.




But now I've done this cake for this year I'm expected to make an even better one for next year. Uh oh.
Oh and I also baked the cupcakes in this picture as well, just a plain cupcake mixture with chocolate chips in it.

Hope you enjoyed reading this :)


Wednesday, 6 August 2014

Cherry Bakewell Tart


So with this I kind of cheated. I wanted to test out the making of this but incase it didn't work I didn't want to spend all the money on the pastry tin I will need and the ceramic beads to weigh down the pastry when cooking. So I bought a pastry case already cooked from the supermarket. Good news is that it did actually work so I will be investing in a pastry tin and the beads and I will post later on the making of a pastry case on how easy it was etc. So to make this you will need:

Ingredients

8oz Soft Butter
8oz Granulated Sugar
8oz Ground Almonds
3 Eggs
2oz Plain Flour
Cherry Jam 
Flaked Almonds

Method

Begin by turning the oven on to 200c.
Start by adding the butter and sugar together and beating until a creamy consistency. Next and the eggs, ground almonds and flour to the butter/sugar mixture and mix this all together for a couple of minutes.
Now moving onto the case. Spread the cherry jam onto the base of the pasty.Add the mixture on the top of this right up to the rim of the case. Sprinkle on the flaked almonds.

Place it into the oven for 25-30 minutes, or until it is set and golden brown.