Saturday, 7 February 2015

Miniature Valentines Vanilla Pink Roses Cupcakes with Buttercream

Valentines Day is right round the corner and if you're looking for a sweet treat to give to your partner then you've come to the right place. But if not, and you're looking for something to gorge on whilst watching 500 days of summer for the billionth time on February 14th, then this is also the right place to come. However let me tell you that you should never feel sad about being alone, because one day you will find someone, maybe not now, but one day someone will open your eyes and make you realize why you're intoxicated with the expectation of finding love. And in the mean time, focus on what makes you happy; as Roald Dahl says 'If you have good thoughts, they will shine out of your face like sunbeams and you will always look lovely', so stop searching, after all, great things come when you least expect it.

























On to the Recipe: Makes around 8 - 10
Ingredients:
Cupcakes
110g self-raising flour
110g butter/margarine
110g caster sugar
3 eggs 
1 tbsp milk 
Vanilla Extract
cupcake cases 
Icing
200g icing sugar
75g margarine 
Pink food colouring 
Vanilla Extract/Pods 
Piping Bags
Small star nozzle

1. Pre-heat your oven to gas mark 4/ 180C / 350F 
2. Place cupcake cakes in a cupcake tray
3. Whisk together the butter and sugar until it is smooth
4. Gradually add three eggs (if it does curdle just add a little flour and mix) and vanilla extract
5. Sieve the flour in and gently fold in 
6. Spoon into the cupcake cases (3/4 full) 
7. Bake for 10 - 15 minutes or until golden 
8. Put on a cooling rack until cool
9. Whilst cooling make the icing. Whisk together the icing sugar and butter until it is smooth and a pale white colour (this could take a while). 
10. Separate into 2 bowls, in one bowl make a light shade (using less pink food colouring) and stir.In the other bowl add a little more pink food colouring to make a dark pink colour. 
11. Place each colour into the same piping bag - with one colour on one side and one of the other  - (similar to this
12. Staring from the middle of the rose outwards make 5 small roses around the outside of the cupcake and 2 or 3 in the center. 



There you have it, simple yet beautiful rose cupcakes,enjoy xx

Sunday, 18 January 2015

The Library Of Fragrance Food Scented Fragrances Review

The Library of Fragrance is such an incredible brand. Their motto is 'Extraordinary Fragrances. Inspired by life.' Which is entirely true because aside from the fact that they have created food scented cologne; the company additionally has scents of Baby Powder, Fresh Laundry, Gin and Tonic and even Snow - along with OVER 300 fragrances designed by the New York Brand 'Demeter Fragrance Library Inc.' 
So whatever your unusual yet appealing, guilty pleasure scent is (whether it be petrol or even grass) The Library of Fragrance will assure that you will be smell of it for the rest of your life (or until the bottle runs out!). 



The Best 'Food Scented' Sellers include: 
Gin & Tonic,  Vanilla Ice Cream, Gingerbread,  Pumpkin Pie,  Chocolate Chip Cookie and Vanilla Cake Batter.  So if you don't have time to bake, then with these, your house will be 
smelling of freshly baked goodness; which I think it perfect if 
you required to sell a house as it would be more welcoming and enticing.


I decided to bake a pumpkin pie to see how similar they'd be (which was a great excuse to do some baking). The scents are so similar, the perfume is spicy but sweet and smells like autumn in a bottle with a sprinkle of cinnamon. 

*The Library Of Fragrance -Pumpkin Pie 
The pizza scent is unbelievable similar, (you'd have to be exceptionally brave to wear a scent that smells like cheese) however if you get cravings for pizza (which I do more often than I should) this should satisfy them! 

 
 *The Library Of Fragrance - Pizza
Boots sell a variety of these different innovative scents here, so I'd highly recommend picking one up! 
Enjoy xx

  
* Sponsored Post 

Wednesday, 31 December 2014

New Years Eve Carrot Cake with Pistachio Buttercream Icing

Happy New Years Eve to everyone, I hope you all have a wonderful evening and have had a rather eventful 2014. Let's hope that next year will be even more incredible, I think the best thing about New Years is not knowing what the next holds and that the anticipation and suspense builds so much adrenalin, pushing you forward to make something of your life that you maybe would've been too lazy to do the previous year. Yes, it is awfully cliche to say, but it's a start of new beginnings and new decisions each one of them leading you down a different path; however the new years resolutions should not start simply because you feel like you have to make them because of that saying 'new year, new me', because if you felt so passionately about the change you wanted to make, you should start in this very moment. 
So I hope you all enjoy your new year and have a brilliant night, here's to 2015!

This light and fluffy carrot cake would be perfect for a New Years Eve party or gathering that you may be holding or just to enjoy if you're spending it alone watching tv. 




On to the Recipe: 
Ingredients 
Cake - 
450ml vegetable oil
400g plain flour
2 tsp bicarbonate of soda
250g caster sugar
250g brown sugar
5 free-range eggs
½ tsp salt
2 tsp ground cinnamon
525g carrots, grated
Handful of mixed dried fruit and nuts

Icing-
250g icing sugar
125g butter/margarine
2 handfuls of pistachio nuts

Recipe:
1. Preheat the oven to 160C/325F/Gas 3. 
2.Grease and line the three 8" circular tins 
3.Mix all of the ingredients for the carrot cake, except the carrots and dried fruit and nuts, together in a bowl until well combined. 
4.Stir in the carrots and dried fruit and nuts. 
5.Add the mixture into the cake tin and bake for 1 hour 15 minutes (or until a skewer inserted into the middle comes out clean.)
6. Remove the cake from the oven and set aside to cool for 10 minutes.
7.Carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
8. Whilst cooling make the icing. Add the sieved icing sugar and margarine together until it is a pale colour. 
9. Assemble the cake. Using a thin layer of icing, stack the three cakes on top of each other (if the cakes are not flat at the top then using a serrated knife trim them so they lay straight.) 
10. Using a palette knife, smooth the icing over the top and sides of the top two cakes (I did not cover the bottom layer as I thought it would be too sickly if that was covered too). 
11. Crush the pistachio nuts using a pestle and mortar (or in a bowl with the bottom of a rolling pin) and sprinkle on the top of the cake, and over the sides until the cake is covered. 




There you have it, a simple yet delicious carrot cake with pistachio icing, perfect to indulge in whilst starting the New Year! Enjoy  xx 




Saturday, 20 December 2014

Pretty Profiteroles

It's finally the festive season! That means I have an excuse to wear a profound amount of red, answer the phone saying 'Buddy the Elf, what's your favorite colour?', eat my own body weight in pigs in blankets and have the Frozen Soundtrack on repeat (lets pretend it hasn't been on repeat throughout November too). What a wonderful time of the year!  




Now, profiteroles always go down a treat in my household, however I could never bring myself to make them as they've always been shown as difficult and impossible. So I plucked up the courage and decided to bite the bullet and make them! The results were incredible and the recipe was so easy I had to share it with you. 
Mary Berry has always been shown as the Queen of Baking so I thought it would only be fair to use her recipe from 'Mary Berry's Baking Bible'

On to the recipe: 
55g Butter
150ml Hot Water
65g Sifted Plain Flour
2 Large Beaten Eggs
Melted Dark Chocolate 
300ml Whipping Cream 

  1. Pre-heat the oven to 220C/Fan 200C/Gas 7.  Lightly grease 2 baking trays
  2. Place the butter and water in a small pan, heat gently until the butter has melted, then bring slowly to the boil
  3. Remove the pan from the heat, add the flour all at once and beat until the mixture forms a soft ball.  Beat over the heat for a further 1 minute
  4. Cool slightly, then add the eggs a little at a time, beating well in between each addition.
  5. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle and pipe small mounds on to the prepared baking trays, leaving room for them to spread
  6. Bake in the pre-heated over for 10 minutes then reduce the oven temperature to 190C/Fan 170C/Gas 5. 
  7. Cook the profiteroles for another 10 minutes or until well risen and a deep golden brown.
  8. Remove from the oven.  
  9. I then make a small hole in each profiterole with a cocktail stick to let out the steam.
  10. Cool completely on a wire rack.
  11. Place whipped cream into a piping bag with a tiny nozzle 
  12. Place into the hole used to let steam out and fill up
  13. Drizzle chocolate over the top and allow to dry





There you have it, simple but impressive Profiteroles. I hope you have a wonderful run up to Christmas!
Enjoy xxx


Friday, 31 October 2014

Halloween Ghosts Meringue Cinnamon Cupcakes

Finally Halloween is here, so let me start by saying HAPPY HALLOWEEN! If you're not a big Halloween fan, you don't feel like going out in the cold begging for sweets, you're stuck for ideas on what to make for a Halloween party or what to give to trick or treaters... then you can still be slightly festive and bake these adorable cupackes, just to join in the occasion! Yes.... I am aware that they look slightly like the poo emoji but they're are definitely ghost... if you look at them in the right way...
 


On to the recipe: 
For the cupcakes (makes 24):
220g butter
220g caster sugar
4 eggs 
220g self raising flour
1tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp mixed spice 

- Preheat oven 180C/350F/Gas 4
1. Whisk together the butter and caster sugar until smooth and creamy
2. Add the vanilla extract and mix
3. Gradually whisk in the eggs until combined
4. Sift in the self raising flour gradually and fold into the mixture
5. Add the spices to the mixture and stir until combined
6. Place into cupcake cases 3/4 full and into the oven for approximatly 10 minutes, until golden brown.
7. Take out and cool 

On to the meringue:
3 free range eggs (egg whites needed)
150g caster sugar 
Icing sugar
Black food colouring and water

- Preheat oven to 140C/275F/Gas 1
1. Preferably using an electric whisk, whisk the 3 egg whites until soft peeks form
2. Gradually whisk in all the sugar, 1tbsp at a time - until firm peeks form
3. Pipe or spoon 4cm high swirls onto a lined grease proof paper tray
4. Place into the oven for an hour 
5. Turn off the oven and leave them in there until they cool 
6. Place the water and icing sugar until they form a hard and not too runny icing (Gradually add the water) 
7. Pipe the bottom of the meringue with icing and place it on top of the cupcake
8. Place the rest of the icing into a piping bag and cut a thin tip on the bag
9. Gently put two dots as eyes on the meringue around 1/2cm large 




There you have it, delicous Halloween cupcakes. Even if you don't want to celebrate it this year, you can still indulge in these sweet delights! Enjoy xx



Sunday, 26 October 2014

Taylor Swift Chai Tea Cookies with Cinnamon Icing - 1989 Launch!



Who's excited for Taylor to release 1989 in less than 24 hours?! Can you tell I am? 
So in honour of her FIFTH album, I wanted to bake her chai cookies that she recently posted on tumblr which she made for the 1989 secret sessions here and looked incredible! 


imnotsomefloozy:

taylorswift we need a recipe for these please! ������

MMMKAY— there are two ways you can go about this. The quick and easy way is to make sugar cookies from a sugar cookie mix and just cut open a packet of chai tea and pour it into the batter as you make it. Cause you’re busy and you want making cookies to be a chill part of your day.Pow. Done.ORIf you want to make the cookies from scratch (that’s what I did for the 1989 Secret Sessions), you can use this recipe I found on a baking blog I like, joythebaker.com and I believe it was originally from a book called The Pastry Queen. If you want another great baking blog, I get a lot of great ideas from smittenkitchen.com too. This is a recipe for basic insanely good sugar cookies. I added the chai element to the recipe because I thought it would infuse cozy holiday vibez into the cookie and it really did. So I’ll star the part that I added in the recipe. http://joythebaker.com/2009/06/giant-vanilla-sugar-cookies/***after you add the egg and vanilla, cut one chai tea packet open and empty the crushed up tea leaves into the batter CAUSE CHAI COOKIES ARE ABOUT TO HAPPEN UP IN HERE*** I made an icing for the cookies, but they’re fine on their own. If you want to make icing for them, just mix 1 cup powdered sugar with 1/4 T-spoon of nutmeg, 1/4 T-spoon of cinnamon and 3 TAYblespoons <—-(I’m so annoying, it astounds me sometimes) of milk or eggnog if you can find it this time of year. The more milk/eggnog you add, the more your icing will become a glaze. But glazes are legit too so basically just LIVE YOUR LIFE. I lightly sprinkled cinnamon over the icing once the cookies were baked and iced, but there are so many icing options you can pair with these cookies—I mean it’s out of control. If you’re really feeling like living on the edge, you can go ahead and add a few drops of food coloring to the icing to make it festive. No one is going to stop you. Why?Cause the bakers gonna bake bake bake bake bake.Bye.

On to the recipe: 
Ingredients: 
Cookies - 
225g softened butter
200g brown sugar
1 egg
1 tsp vanilla extract
340g self raising flour
Contents of 2 chai tea bags
Icing: 
2 cups of icing sugar
2 tbsp water
2 tsp cinnamon 

1. Preheat your oven to gas mark 5
2. Whisk the butter and brown sugar together until smooth and creamy 
3. Add the vanilla extract and stir until combined 
4. Whisk in the egg and chai tea contents 
5. Gradually mix the flour until all the ingredients combine and it forms a soft but not sticky dough - with the excess flour, just shake it off
7. Roll out the dough so it is around 1cm thick and cut out shapes with a cookie cutter 
8. Place on a greased tray and in the oven for around 15 minutes - or until golden brown
9. Allow to cool
10. Combine the icing sugar, cinnamon and gradually add the water to form a thick icing. 
11. Decorate as you wish, with plenty of 1989, TS and cat faces

 



I hope you all love her new album, 1989 which is out tomorrow - October 27th! You can order it here.
And these cookies are the perfect way to celebrate a new Swift era
Enjoy xx

* this is not a sponsored blog post

Monday, 29 September 2014

Simple Chocolate and Orange Heart Cake


It's autumn time and you know what that means.... work and school have begun, but don't worry because i'm here to offer you some comfort, in the form of food, which is obviously the best comforter. 






When I think of chocolate cake, I always imagine that scene in Matilda, which I think most of us are like when we drown our sorrows or nerves with cake:


Right, on to the recipe: 
Ingredients: 
  • 200g margarine or softened butter
  • 200g brown sugar (preferably muscovado) 
  • 3 eggs
  • 170g self raising flour (sifted)
  • 50g cocoa powder (sifted) 
  • 1tsp baking powder
  • 1tsp vanilla extract 
  • 1tbsp milk
  • pinch of salt
  • 1 & 1/2 orange rind (leave the other half for the top of the cake)
Icing: 
  • 170g icing sugar
  • 50g butter or margarine
  • juice of half an orange (or a little more depending on the consistency) 
  • 25g cocoa powder
1. Preheat your oven to gas mark 4, 180C
2. Cream the butter and sugar together until smooth
3. Gradually add the 3 eggs and whisk
4. Add the vanilla extract and salt and mix
5. Add the cocoa powder and whisk until smooth
6. Gradually add the flour and stir until combined
7. Add the orange rind and depending on the consistency, the milk too
8. Stir in the baking powder until it is distributed among the mix
9. Put into the oven and bake for 45 - 1 hour or until the mix comes out clean on a knife
10. Leave to cool
11. Whilst cooling whisk the icing sugar and margarine together until creamy
12. Sift the cocoa powder in 
13. Add the orange juice until there is a moderately thick constancy that you can spread
14. Whisk until smooth
15. Spread the icing around the whole cake, edges included
16. Place the left over orange peel on top





There you have it, an easy orange and chocolate cake, which I happily think tastes like a terry's chocolate orange, Enjoy xx