Sunday, 17 January 2016

Pastel Lace - Sugar Biscuits

Fashion and food have always been my two most favourite topics; I could honestly talk for hours about what Valentino put on the AW runway or how to make the best chocolate brownie, what Anna Wintour did with last seasons Vogue cover or where the best coffee shop is in London. For a long time I couldn't decide how to combine both passions, until I realized that the bakes I was laboriously decorating were actually inspired by outfits that I wear, which really plays with my blog name, Fashionable Food. 

Lace. If I had to reorganize my wardrobe into different texture categories, I can confidently say 3/4 would be lace. Burberry's spring summer collection was home to lots... and lots of lace, which obviously I am extremely excited about. Wanting to pair that trend with a typical spring pastel colour, found in Valentino's native couture spring collection which focused on pastel colours like light pink and took inspiration from that to pair the dress with a gorgeous vintage Topshop coat. 

Dress: here. Shoes: here. Coat: vintage, alternative here 

On to the beautiful lace biscuit recipe: 

Biscuits - 
100g butter or margarine / soft
100g caster sugar
1 beaten egg
275g plain flour
1 tsp vanilla extract
Greaseproof paper
Circular biscuit cutters 

Icing - 
1.5 oz warm water
1.25 tablespoons meringue powder
1/4 teaspoon cream of tartar
225g icing sugar (powdered sugar for the Americans reading)
piping bag
pink/red food colouring

Recipe - 
1. Preheat your oven 190C/375F/Gas 5 
2. Line a baking tray with parchment paper and lightly with margarine/butter to prevent sticking
3. Cream together the butter and sugar in a large bowl until smooth
4. Stir in the beaten egg and vanilla until combined
5. Sift in the flour and stir until incorporated in a ball - you may need more or less mixture depending on how wet it is. 
6. Roll on to a floured surface until the dough is 1/2cm thick and cut out circles
7. Place on a baking tray for around 8-10 minutes until golden brown 
8. Place on a cooling rack until cool 
9. On to the icing. whisk together the meringue powder with water for 30 seconds
10. Add the cream of tartar and whisk for another 30 seconds 
11. Sieve in the icing sugar and whisk for 10 minutes 
12. Place a quarter of the mixture into a piping bag with a thin nozzle 
13. Add red/pink food colouring to the remanding mixture along with a tablespoon of water, this will make it easier to spread on to the biscuits
14. Cover the cool biscuits with the baby pink icing and allow to set
15. Once set you can now pipe whatever lace inspired design you want to with the white icing prepared earlier. Be creative, I used henna patterns as inspiration. 

There you have it, a delicate lace inspired sugar biscuit recipe with royal icing! Enjoy xx

Friday, 1 January 2016

Birthday Celebrations at Ting, Shangri La - The Shard

Happy New Year! Any place where you can view the sights of the cityscape of London whilst eating far too much food and drinking overly expensive cocktails is a good time in my books! My birthday was a couple of weeks ago and after much deliberation of where the prettiest location would be, I decided that this would be the perfect excuse to go the the Shard, however the Sky Garden was a close second choice if you'd like to check out the breathtaking views. The sights 128 meters above the city makes your ears pop and takes your breath away... literally!
Our restaurant was called Ting at the Shangri La hotel which is located in the Shard, I found that out the hard way after going up to the 31th floor and having to come all the way back down and into a separate entrance, lovely little excursion though - so if you ever want to visit the shard and not eat just pop into the right hand side entrance and you can visit the 31st floor which is were the Aqua Shard restaurant is.
I decided to show you what I wore as I thought the occasion and dress code would be rather formal so I went with a lace dress which I had previously bought from ASOS (where else), and paired it with simple black tights and boots - which later were changed for stiletto heels, not such a great choice when walking on London's cobbles. 
Watch - Olivia Burton                        Dress - ASOS                            Earrings - Accessorize

To start I had an amaretto cocktail which consisted of passionfruit and amaretto and also came with little amaretto biscuits!

The Amuse Bouche was a celeriac soup, which, although it had the same texture as baby food, was gorgeous

Starter of salmon and caviar risotto

Traditional Christmas Dinner

Chocolate Yule Log

The entrance was sublimely decorated and we'll just pretend that when I entered through the magnificent archway they didn't all topple over and crash, causing the whole restaurant to look at me... typical.

I hope you all has a wonderful Christmas and a Happy New Year, I'd highly recommend the visiting the Shard for any celebrations you have coming up!
Enjoy xx

Monday, 21 December 2015

Christmas Mulled Wine Cupcakes with Fondant Baubles

It bemuses me how Christmas is the only time where the thought of warmed up wine with cloves and cinnamon sounds vaguely appealing, so here is a festive recipe of spiced cupcakes with a mulled wine syrup, buttercream and pretty fondant baubles. So if you have a few moments in between the racing around the supermarket, elbowing children out the way to get that perfect Christmas pudding or frantically wrapping last minute presents where the ribbon never seems to curl properly... 6 INCH RIBBON CURLS, then take a sip of wine put on some Michael BublĂ© and get started on baking probably the most festive cupcakes ever. 

On to the recipe:

Cupcakes -
225g butter or margarine
225g light brown sugar
4 eggs
2 tbsp (or glugs;)) of red wine
1/2 tbsp nutmeg
1tbsp cinnamon
1tbsp mixed spice
240g self raising flour
!! Pre heat oven to GM 4/175°C and Line cupcake tins with cases!!
1. Cream together the butter and sugar until the mixture is soft, smooth and lump free
2. Gradually add the 4 eggs, one at a time until they are all combined
3. Add the red wine and stir to combine
4. Sieve in self raising flour a little at a time and fold in carefully not to knock any air out
5. Add the spices and combine
6. Place into cupcake cases until around 3/4 full
7. Put into oven for 15 - 20 minutes or until golden brown and springs back when touched

Mulled Wine Syrup
30ml orange juice
30ml red wine
60g caster sugar
2 cinnamon sticks
2 cloves
1 star anise
1/2 tsp nutmeg

1. Place all ingredients into a small pan and bring to the boil
2. Turn the heat down until the liquid is just simmering
3. Allow the mix to continue to simmer for around 10 minutes stiring occasionally until you have a medium - thick syrup.
4. Take off the heat, sieve and allow to cool

Buttercream icing
300g icing sugar
150g butter
2 tsp vanilla extract

1. Combine icing sugar and butter until smooth and pale (this could use a lot of work but it's a great work out to burn off those extra christmas calories)
2. Add the vanilla extract and transfer into a piping bag with a star nozzle.

Fondant Baubles
Colour some white fondant with pink food colouring preferably gel and liquid colouring will alter the consistency.Roll into varying sized balls and leave to dry and set until hard. Shape the white fondant into little cones to act as the top bit of the bauble and loops to be stuck as the string. One all componants are dry stick together and place on top of the cupcake

Pour mulled wine syrup over the spiced cupcake, pipe some of the buttercream over the top and finish with the baubles and maybe a sprinkle of glitter... or more than a sprinkle.

There you have it, mulled wine spiced cupcakes with fondant baubles that will make any scrooge feel festive. I hope you all have a wonderful Christmas, Enjoy Xx

Monday, 16 November 2015

Good Food Show & Cake and Bake Show Adventures

You can imagine my excitement when I discovered that there was a huge exhibition dedicated to cake, bakes and food in London, in fact two of them! 
I visited the Cake and Bake show a month ago where I saw previous Bake Off contestants show their culinary skills, I'm sure I fan-girled enough for everyone who didn't get a chance to go. 

There also was incredible cake decorations and utensils for cake craft which I spent a lot of time... and money at- but another glitter spray is totally essential right? 

Yesterday I visited the Good Food Show in Olympia which was incredible! Every few steps there was a stall holder presenting you with some kind of food or drink product sample for you to try, from white chocolate liqueur to salami... luckily their stalls we'rent next to each other! I visited the exhibition with a chef friend of mine, so it was lovely to be in the company of someone who got just as excited as I did when we came across a knife stall! 

We were lucky enough to watch the wonderful Mary Berry and Paul Hollywood (legends) cook a few dishes in the super theatre
If you would like to get tickets to the next Good Food Show it is on at the NEC Birmingham from the 26th-29th November, tickets for sale here. I can assure you, you wont regret it! Enjoy xx

This is not a sponsored post

Sunday, 11 October 2015

Autumn/ Fall Leaves Cake

Let me start by saying I love Autumn. The leaves falling off the trees in glistening colours, hot chocolates by the fire, sweaters, pumpkin spiced everything, bobble hats, dark lipstick, fluffy coats and winter spiced candles. There's literally nothing better. 

But in England we forget that along with all the wonderful synonyms of Autumn comes with coming out of work when it's nearly pitch black, trudging through the sludge of semi melted snow, frozen finger tips and having to wear 10 pairs of socks to keep warm. However I think that the positives outweigh the slight in conveniences, so I decided to make an Autumn leaves inspired cake, covered in fondant sparkly leaves, pumpkins and the occasional acorn. 

 This time of year reminds me of Ed Sheeran's song Autumn Leaves, definitely worth a listen! 
Hope you have an amazing autumn Xx

Tuesday, 6 October 2015

Delicious Coffee Cake with Coffee Buttercream

There's nothing better than a coffee in the morning.. or let's be honest any time of the day really, so I thought I'd take my love for the caffeinated drink and put it into a cake which I can drink with the coffee throughout the day! This recipe has lashings of coffee buttercream too, perfect - especially because it's a recipe from baking queen Mary Berry.

On to the recipe: 
Coffee Cake
225g soft butter
225g dark brown sugar
225g self raising flour (sieved) 
1 tsp baking powder
4 eggs
4 tsp instant coffee disolved in 1tsp boiling water (left to cool) 
Victoria sponge tin
Coffee Buttercream 
175g butter
350g icing sugar
4 tsp instant coffee disolved in 1tsp boiling water (left to cool) 

1. Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. 
2. Butter and line the base of your 2 tins. 
3. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. 
4. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
5. Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.
6. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. 
7. Beat in the dissolved coffee and divide into four. 
8. When they are cold, slice each cake horizontally in half, giving four layers of cake. 
9. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

There you have it! A perfect alternative to a cup of coffee in the morning... or accompanying one
Enjoy xxx

Monday, 21 September 2015

Summer Adventures- Travel Themed Royal Icing Macaroons/Macarons

It’s nearing the end of September and for a lot of us that means that the stippling work and school monotonous routine is in full swing. Over the summer we probably planned of going on adventures and seeing the world, travelling as much as we can with the aspiration of broadening our mind sets and photo albums. In late August, in September’s shadow, I thought how upsetting it was that month of exploration had come to an end, granted some of the more lack lustre days had consisted of Netflix, fluffy blankets and purring cats, but none the less the thought of college was dreary. To many people the idea of a routine, a day consisting in the same environment, surrounded with the same people, the same sounds, seems satisfying. However, although the routine is safe, familiar and comforting it has always bemused me how there are 196 countries, 7 billion people and a multitude of cuisine and cultures that we probably haven’t experienced, although schooling has the monotonous mantra of ‘you must be well versed and acclaim academic excellence’ they don’t teach you that there are tulip fields in the Netherlands so brightly coloured they’re a work of art or that there’s a hidden beach in Mexico created by bomb.
Granted not everyone has the funding to visit such elaborate places, however just exploring a town a few miles out of your way, meeting people you’ve never spoken to or walking around the countryside will fulfill you with a refreshing sense of adventure that no reality show on Netflix could provide.
People such as youtubers Jack Harries and Louis Cole have realised that the quote from  The Secret Life of Walter Mitty is true ‘“To see the world, things dangerous to come to, to see behind walls, draw closer, to find each other, and to feel. That is the purpose of life.”

So I decided to bake some macaroons – travel inspired for everyone feeling like their summer adventures had come to an end.

On to the recipe (makes around 20): 
Macarons - 
175g icing sugar
125g ground almonds
3 large egg whites
75g caster sugar
pinch of salt 
1/4 teaspoon cream of tartar
1/2 teaspoon blue food colouring (preferably gel)
piping bag 

300g sieved icing sugar
150g butter
1 tsp blue food colouring (or however much until you get the desired colour)
piping bag

Royal Icing- 
1.5 oz warm water
1.25 tablespoons meringue powder
1/4 teaspoon cream of tartar
225 icing sugar (powdered sugar for all the americans)
piping bags
black food colouring

1. Preheat your oven to gas mark 3/160C
2. Line tins with parchment paper but NOT BUTTER as if will falter the macarons
3. Sieve the ground almonds and icing sugar into a large bowl (this will prevent the macaroons from being lumpy on top, add the salt and cream of tartar to the bowl
4. Whisk the egg whites until they form soft peaks
5. Add the sugar to the egg whites until they form glossy stiff peaks, do not over whisk
6. Fold in the almond mixture into the egg white until the mixture is smooth but do not over mix
7. Add blue food colouring and gently stir in - the colour always dims once cooked
8. Place into a piping bag with a 1cm nozzle (or just cut the end to 1cm)
9. Pipe 3cm rounds of the mixture on to the tray 
10. Tap the baking tray on the surface to create the foot (Little frilly edges)
11. Leave out for 30 minutes - 1 hour
12. Place into over and cook for 15 minutes
13. Leave to cool and start on the icing
14. Whisk together the icing sugar and butter until the mixture is pale and smooth and add the food colouring - place into a piping bag with a round nozzle
15. Fill generously 1 half of the macaron and sandwich the other half together
16. Get started on the royal icing, combine the meringue powder and water - whisk for 30 seconds
17. Add the cream of tartar and continue to whisk for another 30 seconds
18. Add the icing sugar and whisk for 10 minutes 
19. Place half into a piping bag with a minuscule slit in the end - so the white icing is fine
20. Colour the other half with black food colouring so the icing turns a grey shade, place into another piping bag with a small slit
21. Pipe whatever designs float your adventurous boat - whether that be a boat, or a compass, or map, or plane or Tumblr saying

There you have it, a delicious adventure inspired macaroon - enjoy x