Sunday, 31 January 2016

Lemon Cupcakes with Fondant Flowers

Ciao!

This year for Christmas (or technically last year...) my sister gave me some fondant flower cookie cutter things. I really wanted to use them so I made cupcakes and cut out little flowers to put on top of them.

I also got a cake decorating book for Christmas. The cake recipe, icing recipe and fondant recipe are all from the book. The cake recipe is based on the Lemon Drizzle Sponge recipe from The Cake Decorating Bible by Juliet Sear.  I made 24 cupcakes out of this cake mix.




Ingredients:

For the cakes - 

200g softened butter
100g caster sugar
100g soft light brown sugar
Zest of 3 lemons
4 eggs, beaten together
200g self-raising flour

For the syrup - 

60g caster sugar
Juice of 1.5 lemons
Zest of 1 lemon


Method:

Preheat your oven to 180°C. Place cupcake cases in a cupcake tray.

Start by making the syrup. Mix the juice of the lemons and the caster sugar together and heat. Heat until the sugar has melted. Take off the heat and leave to cool. Add in the zest.

To make the sponge, beat the butter and sugars until creamy. Add in the egg a quarter at a time. Add in the flour and the lemon. Mix until a smooth mixture has been formed.

Spoon the cake into the cases and bake for 10 minutes or until golden brown.


For the buttercream -

125g softened butter
250g icing sugar
Zest of 1.5 lemons

To make the buttercream, cream the butter and the icing sugar. Add in the lemon zest and mix. Pipe onto the cupcakes.

For the fondant -

250g fondant icing sugar - you cannot use normal icing sugar
A few splashes of boiling water
Food colouring (optional)
2 tbsp of icing sugar
2 tbsp of cornflour

Mix the fondant icing and the water together. Place onto a surface dusted with the icing sugar and cornflour and knead. It should form a rollable dough. Add the food colouring of choice and roll out. Use cutters to cut out flowers. Once the flowers have been cut out, place them on a plate which has also been dusted with the icing sugar and cornflour mixture.



Sunday, 24 January 2016

Rye Chocolate Brownies

Hello! Happy New Year! I am sorry I have been gone for so long. I have been busy and the only things I baked had been on the blog already.


We were accidentally given 10kg of rye flour which is why I made these brownies. We don't know what we are going to do with the rest of the flour. Let's hope we find some other recipes to use!

These brownies are very very nice. I didn't cook them for long enough so they were a bit on the gooey side but they were still amazing. 

These brownies are from Claire Ptak's Violet Bakery Cookbook


Ingredients:

150g unsalted butter
300g chocolate, broken into pieces (at least 60% cocoa solids)
50g cocoa powder
200g wholemeal rye flour
1/2 tsp baking powder
1 tsp salt
200g caster sugar
200g light brown sugar
200g eggs (a slightly annoying measurement...)
1 tbsp vanilla extract
1 tsp flaky sea salt, for sprinkling on the top


Method:

Preheat your oven to 180°C/160°C(fan)/gas 4. Butter and line a 20x30 cm baking tin. (I used a 20x20 tin).

In a heatproof bowl melt the butter and chocolate together oven a pan of hot water that has been brought to the boil. Mix occasionally.

In a separate bowl mix together the cocoa powder, flour, baking powder and salt.

In another bowl mix the eggs, vanilla and sugar together. Slowly pour in the chocolate and butter mixture and mix Add in the dry ingredients and mix until it is just combined. Pour into the prepared tin and smooth over with a palette knife that has been dipped in hot water. Sprinkle with salt an bake for 20-25 minutes until it is set but still wobbles a bit.

Leave to cool completely before cutting into squares.