Autumn Love Bites

Hiya!

I haven't been baking much but I decided to do some baking today and as a trial and error it was a success especially with Z.

Ingredients:

- 225g Unsalted Butter

- 225g Self-Raising Flour

- 1 tsp Baking Powder

- 100g Golden Caster Sugar

- 100g Light Muscovado Sugar 

- 4 Large Eggs

- 1 Large Orange, Zest.

- Dark Chocolate covering

- Food Colouring paste, Red, Orange and Yellow

1. Mix the butter and eggs together in a bowl and leave to the side.
2. In a separate bowl mix the flour, sugars and baking powder together.
3. Pour the dry ingredients into the wet ingredients and carefully fold them together.
4. Using half of the orange juice it into the mixture and add the zest.
5. Using a hand mixer, mix the ingredients together for a minute.
6. Separate the ingredients equally into 3 bowls and add your colour paste (about 2 drops each). 
7. Fold the mixture into the food colouring until it is fully covered.
8. Pour the ingredients into a tray alternating the colours and bake for 15-20 minutes or until a skewer comes out clean.
9. Rest the cake for up to 2 hours
10. Melt the hot chocolate covering either using the microwave or place a heatproof bowl above a pan of hot water.
11. Pour the chocolate over the cake and let it rest.
12. Once the chocolate hardens you can cut the cake into squares and ENJOY!!

I added an extra step as I used a cookie cutter and stamped out little love hearts for Z. It was small but still full of flavour. Z and S managed to finished the whole thing by the time I got out of the shower so that was the only picture which I had managed to take. Z left me 1 to try and I loved how it tastes! It reminds me so much of Autumn! Next time I will try and add some cinnamon to the chocolate to give a christmassy feel.

I hope you can try this recipe out

TC

xx

Tottenham Loaf Cake

Hi! 

I love cake and custard and recently I made this Tottenham Cake for Valentines Day and it was so yummy especially with vanilla custard!

Ingredients:

125g Butter, soften

125g Caster Sugar

125g Self Raising Flour

1 tsp Baking Powder

2 Large Eggs

1 tsp Vanilla Extract

1 tbsp  Milk

For the icing

150g Icing Sugar

1 drop of Pink/Red food colouring

1 tsp cold water 

Sprinkles (optional)

Preheat the oven at 160'c

1. Place the sugar and butter in a mixing bowl and cream together until white in colour and fluffy

2. Add the eggs 1 at a time into the mixture and beat.

3. Fold in the Self raising flour and baking powder until fully combined

4. Place the Vanilla extract into the milk and pour into the mixture

5. Bake between 12-15 minutes at 160'C until brown in colour or until a skewer comes out clean

6. Leave to cool completely if not the icing will not set

7. Using a skewer poke random holes throughout the cake

8. Mix together 60g of Icing sugar and 3 drops of warm water and pour over your cake. I found that leaving your cake on a cooling rack with a plate or cake tin underneath made the clean up easier.

9. Mix the 150g icing sugar and food colouring together until fully combined. Add the cold water slowly until you have a thick but pourable consistency.

10. Pour over your cake and place some sprinkles on top. Leave the icing to harden and enjoy.

Hope you get a chance to make this yummy cake 

TC

xx

Valentines Viennese Hearts

Hi!

I love my cups of tea but I cannot have a cup of tea without a snack. I decided to make Viennese fingers for the first time but I decided to make them heart shaped.

Ingredients:

125g Unsalted Butter (Soften)

125g Plain Flour

40g Icing Sugar

1 Medium Egg Yolks

1 tsp Vanilla Extract

100g Chocolate (Whichever you prefer)

Equipment:

Mixing Bowl

Hand Mixer

Baking Tray with a baking sheet 

Piping Bag with a Star Shaped Piping nozzle

1. Place the butter and icing sugar together into a mixing bowl. Cream together until its fluffy and paler in colour.
2. Add the egg yolk and vanilla extract into the mixture and beat well.
3. Place the flour into the bowl and fold it into the mixture until fully combined.
4. Place the mixture into the piping bag and pipe out some hearts. 
5. Bake between 10-15 minutes or until golden on top.
6. Place the chocolate (I used dark chocolate) into microwavable bowl and microwave for 15 seconds until melted. Put back into the microwave for another 15 seconds if not completely melted.
7. Put the chocolate into a piping bag and pipe either a message or a chocolate heart in the middle to cover. 

I loved these as it was soft and crumbly and the dark chocolate worked well as wasn't too sweet. I placed chocolate in between 2 viennese hearts to make a chocolate viennese sandwich. You can be as creative as you want especially as Valentines Day is coming up.   

Hope you get a chance to try this recipe

TC

xx

Ferrero Rocher Inspired Chocolates

Hi!

A couple of days ago I was on Facebook and came across a video of someone making their own version of a Ferrero Rocher so I thought I'd give it a go but with a few changes (Click HERE to watch).

Ingredients
- 14 Malted Milk Biscuits (Blitzed)
- 25g Rice Krispies
- 200g Nutella
- 10 - 15 Whole Hazelnuts (depends on how big you want the Nutella balls to be)
- 200g Milk or Dark Chocolate
- 10 Hazelnut Chopped finely

1. Add the Nutella and Rice Krispies into the bowl and fold the ingredients until it is completely mixed.

2. Spoon out a small mixture and place a hazelnut inside and roll it into a ball

3. Chill your Nutella balls in the fridge for atleast an hour so they harden

4. Melt the chocolate and mix in the chopped Hazelnut. Add the Nutella balls one/two at a time into the mixture and cover completely.

5. Leave on a baking tray and chill for another hour so that the outside chocolate hardens.

Verdict:
I made mine a lot bigger than I originally had planned but they still taste yummy although I would suggest using less Malt Milk biscuits or take them out completely as it left a gritty feeling in my mouth. I would need to add a little bit of milk to make it less sweet and also make them much much smaller lol.

Hope you get a chance to try these out

Tc

xx