Friday, 20 March 2015

Shortbread


So to make this you will need:

225g Unsalted Butter (I used margarine and it worked perfectly) 
110g Sugar 
225g Plain Flour 
110g Cornflour 



Begin by creaming together the butter and sugar until light and creamy. 
Sieve the flour and cornflour so there is no lumps and pour into the butter and sugar and stir until a dough is formed. 
Line a tray (I used a brownie tray) with cling film and press the dough into the tray,roughly an inch thick. 
Then cover with clingfilm so it does not dry out and chill in the fridge for 20 minutes or so. 
Remove from the fridge and cut in to any shape you want, I done hearts.Cook for 20-25 minutes depending on colour. 
When you remove it from oven sprinkle them with a bit more sugar. And then leave to cool completely.



Enjoy x 

Monday, 16 March 2015

Easter Muffins

You will need:


2 eggs 
200g sugar 
200ml milk 
125ml melted butter 
400 g plain flour 
3tsp baking powder 
1tsp salt 

If you want to make chocolate muffins then substitute 100g flour for 100g cocoa powder.

Begin by turning your oven to 180c. 

Then beat the milk,eggs and butter together and whisk in the sugar until it's fully dissolved. 

Next you need to sift in the dry ingredients and stir until it is all just come together,you want it to be a tad lumpy. At this point you then add anything extra you want like chocolate chips or nuts. 

Fill the cases 2/3 of the way and cook for 25-30 minutes depending on the colour. 

So when they have completely cooled I went ahead and decorated mine Easter style. 
I melted 150g of plain chocolate in the microwave, 20 seconds at a time until it is completely melted. 

I then took 2 'pillows' of shredded wheat and crushed them and mixed them in with the melted chocolate.
I then went onto cutting off the very top of the muffins and made a little birds nest with the chocolate shredded wheat and then sat 3 mini eggs on top of each muffin. 




An easy Easter treat.


Enjoy!

Wednesday, 11 March 2015

Harry Potter Sorting Hat Cake

I stressed a lot over this cake because I've never done a themed cake before without buying a printed cake topper to put on top.Also it was for a party so people would actually see it (panic station),so automatically I was stressing. 
I done a mini version a few days before just to be able to work with the icing to make sure I was confident enough. 
So when it came round to cooking it I cooked 6 layers in a Victoria sponge tin and just left to completely cool. I then stacked them all up with chocolate ganache inside each layer, then I just started carving. I had a picture up on my iPad so I could keep referring back to it for the shape and position of the eyes and mouth. I'm not going to lie it was challenging but I think it turned out quite well. I used cocoa powder when rolling out the icing instead of icing sugar so it did not discolour the icing. I did find this to dry the icing out a bit but in the end it just added to the effect of a old hat.