Tonight is Great British Bake off night and for any aspiring baker from the UK it’s the program to watch.
I love it which is why I had a dilemma – watch bake off or bake?
In the end I managed to do both because I made a very quick batch of chocolate muffins and flavoured them using Sugar and Crumbs Jaffa Twist icing sugars.
I haven’t actually tried one of the muffins yet so I’m hoping they are ok. Its the first time I’ve swapped normal sugar for icing sugar but I thought I’d give it a go.
This recipe literally only makes 6 average sized muffins so its good for just a few cakes around the house. They look right so let’s hope they taste good too.
Chocolate orange muffins
I used this recipe from the BBC good food: Chocolate muffins
I adapted the recipe slightly by adding in chocolate chips and using the same weight of flavoured icing sugar instead of normal sugar.
They took exactly 20 mins in the oven.
The bride and groom were very pleased with their naked wedding cake and so was I!
The cake managed to travel 50 miles in a car and a trek across a garden to a marquee.
I thought I’d show you the photo by the photographer.
Could I have done better? Always but this will still be my first wedding cake I ever accomplished.
It may or may not be weird but I have a tendency to make my own birthday cake. The reasons for this are:
- I love birthday cake
- I make everyone else’s so no one bakes mine
This year I finally decided to do what I say every Christmas and make myself a birthday Christmas cake! Confused yet?
I always make Delia Smiths Christmas cake recipe each year, it’s rich, dark and has never failed me. I made this for myself for my birthday. With quite a lot of brandy in it, it’s a good way to celebrate and will hopefully last me a few weeks (till I’ve eaten it) not that it will ever go off. It’s more sozzled than granny at a wedding.
Unfortunately the lurid shade of icing came from asking my nearly 4 year old daughter what colour she thought would be good and naturally it is pink. Still, as long as it has marzipan and icing then it can be any colour and I’ll love it.
Happy birthday to me and a big thank you all my lovely friends, family and of course my boyfriend who made it very special and made sure I was spoilt. As I’ve also had a bbq for my birthday I plan on trying to cook sweet things and bread on my bbq, I’ll let you know how it goes.
Only one month to go and it’s time to start the real Christmas cake…
Most people don’t like the same things, like Marmite or marzipan they divide opinions; but there is one flavour you always seem to be able to rely on as a crowd pleaser and that is chocolate orange.
Just the smell of it makes me think of Christmas although this year was the first one in a while that I didn’t end up with an over abundance of Terry’s chocolate oranges that I had to devour before I took the Christmas tree down.
I wanted to make some cakes for my cousin and thought instead of the standard vanilla I would make chocolate orange ones. It’s a really easy recipe to do but looks and tastes really good, especially if you swirl the icing using a flower nozzle.
I decided to use some Nutella in the buttercream icing to make it more chocolatey and it worked very well.
Chocolate Orange Cupcakes
4oz Caster Sugar
4oz Self Raising Flour
1oz Cocoa Powder
1tsp Orange Essence
Handful chocolate chips
For the icing – a very large tablespoon of margarine mixed with 3-4 tablespoons of icing sugar and 1 level tablespoon of cocoa powder. Once this has been mixed together till it is very light add a tablespoon of Nutella and a teaspoon of orange essence.
Pre heat the oven to 180c Gas 4
In a large mixing bowl, beat the margarine and sugar together till it becomes pale.
In a separate bowl combine the flour and cocoa powder.
Add one egg and a third of the flour and cocoa powder then mix in till just combined.
Do the same with the 2nd egg and flour and cocoa powder.
Stir in the remaining flour along with the orange essence and chocolate chips. You want the consistency to be a little thick but easy to stir. If it looks a little dry add a small drop of milk.
Separate into cake cases and bake in the oven for at least 20 minutes, or until you can press the top of the cakes and they spring back up.
Once cool, top with the chocolate buttercream and decorate how you like. I used gold glitter and a jelly orange slice.