OLD FAVOURITES...

2011-01-03T09:51:00.000-08:00

christmas is over (a tear) and what a better way to start the new year with something familiar? winkwell's favourites, hummingbird bakery, have introduced their new special range, 'old favourites' which go on sale tomorrow (4th January)

the flavours include blueberry, nutella, strawberry cheesecake, lemon curd, peanut butter brownie, spiced pumpkin and chocolate malt.

i think i my favourites are going to be:

Strawberry Cheesecake (Sunday): Vanilla sponge with strawberries topped with cream cheese frosting and crushed digestive biscuits. I've come across a couple of cheesecake recipes to be used for cupcakes so may tackle this soon!

Lemon Curd (Wednesday): Lemon and vanilla sponge with a tangy lemon curd centre and zesty lemon frosting.

enjoy! xx

BOYS BAKERY PT II - ELLIOT

2010-12-31T05:37:00.000-08:00

i think the cakes were all bought in and some cousins gathered around a table for an afternoon of decorating. obviously, i couldn't turn this down! the icing equipment (i think) came from tesco.

beaut!

TRIED & TESTED: TALA ICING SET

2010-12-31T05:27:00.000-08:00

i was so generously given this piping set by tala as a birthday present last year by mother winkwell (only because she'd grown tired of my constant usage of her own icing set!)

i adore tala products as they always exude retro. this particular 6-piece set may not be as fancy as some of its sister products but it's still well presented in a tidy box complete with sections for each nozzle.

the six different varieties are quite diverse, including a rose tip, which i will post a 'how-to' tutorial soon, although i would like to see at least one chunkier tip as i tend to use these when frosting cupcakes. the icing bag itself is not up to scratch as after just one use, the frosting seeps out of the seams - a 'little' inconvenient when trying to concentrate on a fiddly icing trick.

i've noticed that many people recommend disposable icing bags which i'm considering testing but all in all and A for effort and a 6/10.

next up - the swift piping set (thanks, santa)

WHO NEEDS HESTON?

2010-12-27T05:30:00.000-08:00

on christmas day, we at the winkwell we pleasantly surprised when we were presented with not only a delicious christmas pudding but some homemade mince pies as well! thanks grandma dorset!

xxx

MERRY CAKEMAS

2010-12-25T11:15:00.000-08:00

i finaaally came a design conclusion for 2010's christmas cake. inspired by some ideas in the following posts: icing ideas parts I and II, i came up with the below.

after my disastrous attempt at creating with fondant icing for the first time, i swore i would never go there again. however, once you know the tips n tricks of the game, it's actually quite easy and simple.

TIP 1: it helps to knead the fondant a few times before rolling it out to get it warmed up.

TIP 2: one problem i have had when rolling out the icing is that it sticks to the work top no matter how much i have dusted it with icing sugar. mother winkwell explained that you have to keep moving the icing every so often to avoid this. it works best to sweep it around in a circular motion so the fondant gathers some more dusting on the way.

TIP 3: i was also advised that the fondant is more pliable that you may think. so tapping the edges along the way helps to keep them as round as possible.

before draping the fondant icing over the cake, make sure to brush brandy over the marzipan as this will ensure a perfect fit.

once applied to the cake, gently smooth off any air bubbles with a tumbler. i may have previously mentioned that if you spot some cracks, they can easily be remedied by brushing over with some water.

MERRY CHRISTMAS!! xxx

VICTORIA SPONGE

2010-12-23T09:44:00.000-08:00

a victoria sponge is most definitely the easiest cake to craft. if you're lacking time or simply hitting a creative block, it's a helpful saviour.

we had yet another birthday down at the winkwell today and due to all of the above, i opted for the vicky sponge (definitely not due to pure indolence...)

the basics are any sponge recipe (i opted for hummingbird bakery's vanilla cupcake recipe and doubled the measurements), jam and whipped cream for the filling and then decorated with some sifted icing sugar. you can decorate further as you wish - common toppings are strawberries and raspberries.

xx

HANNAH'S BAKERY

2010-12-23T09:28:00.000-08:00

one my oldest friends, hannah, presented our group with some treats during last night's festivities. although we all ate a shameful amount, i am certain they prevented the dreaded hangover haze - hurrah!

these little treats are shortbread.

xx

HOW TO ICE YOUR CHRISTMAS CAKE - FROM DELIA

2010-12-21T02:25:00.000-08:00

yes, christmas is nigh and it's nearly time to ice your cake! ever wondered how to get your fondant icing as smooth as possible? well, look no further as, once again, delia is at your service.

How to decorate a Christmas cake

	1. For an iced cake you need marzipan, either home-made or ready-made. Roll it out to cover the cake then brush with brandy – this acts as a preservative and also helps to fix the icing on.

	2. Use home-made or ready-made fondanticing. Measure the top and sides of the cake then roll out the fondant to slightly larger than the cake.

	3. Then carefully fold over the rolling pin…

	4. …and transfer to the cake.

	5. Smooth it out evenly over the cake using your hands or the rolling pin.

	6. Roll out the icing trimmings and, with a holly leaf cutter, stamp out 84 holly leaves.

	7. Brush the leaves with a little egg white to stick them to the cake and arrange them in clusters of four on the cake to cover the top and sides.

	8. Using a little mixed icing sugar and water as a 'glue', place 2-3 edible silver balls in the centre of each holly leaf cluster.

	9. What you'll then have is a very simple, easy but very elegant Christmas cake.

(source: delia online)

ICING THE CHRISTMAS CAKE - MARZIPAN

2010-12-19T13:34:00.000-08:00

it's just under a week before christmas which means time for the marzipan. you don't have to have decided exactly how you will ice your cake yet (because i STILL have no idea). the cake needs to be covered with the under layer of marzipan now so it can dry out and now colour will seep through when you apply the top layer of white icing.

to start we applied a ring of mazipan around the edges of the top of the fruit cake. this is to even out the height of the cake if need be.

next, we turned it upside down and applied pressure where required to ensure the cake was straight. then, you need to apply a thin layer of apricot jam which will help the marzipan stick to the cake

measure from one side of the cake, over the top and to the bottom of the other side to determine the length of the diameter of the marzipan. start rolling.

(TIP: whilst rolling out, keep manipulating the edges to create a smoother, more circular, edge)

roll up most of the marzipan onto a rolling pin - this helps when draping it over the cake.

once on the cake, make sure the under layer is central. press in all of the edges, cut off any excess and smooth off with a glass tumbler.

CHRISTMAS FOR ATLANTIC...

2010-12-19T13:01:00.000-08:00

today, i got a chance to use mother's new joseph & joseph scales (be careful you have the correct unit of measurement selected. i may have been measing ml instead of grams. oops.)

check them out!

i first tried piping perfectly round blobs onto a baking tray prepped with parchment paper. however, this was most unsuccessful as they mixture failed to rise and became more of a flat cookie shape.

to obtain the semi spheric shape of the whoopie pie, i used pastry tin used for mince pies. make sure this is well greased with butter so the pies are easy to remove.

for the filling, i used the same cream cheese frosting recipe used by the hummingbird bakery.

BACK TO THE FUTURE II

2010-12-11T09:11:00.000-08:00

as part of ross' birthday fortnight, we continued the celebrations with some afternoon tea and cake. part III coming next week!

xx

BACK TO THE FUTURE

2010-12-11T09:05:00.000-08:00

i've decided that fondant icing and i don't mix well. not only because i find it ridiculously sickly but because it's the most fiddly piece of work. i'm not going to point fingers (at ross maylor) but this particular icing specifically requested for a birthday cake! however, like most creative tasks, i guess practice makes perfect.

the 'sugarpaste' came in blocks and come in an array of colours (M & B Luxury Sugar Paste - £3). i chose grey in particular to replicate the colour of a delorean car. make sure you have covered the sponge in a condiment such as jam or marmalade to ensure the icing will stick (something i may have forgotten to do this week, hence, disaster!)

once rolling out the icing, you need to take extra care transporting it to the sponge. a good tip is to drape half of it over a rolling pin to help you when draping it over the cake like a table cloth. the problem i had with this sugar paste is how easily it cracks. a few cracks can usually be rectified with some cold water and a brush but these are too deep to hide.

to achieve the metallic affect, i used an edible lustre spray (in pearl) by PME (RRP £5.95). i would reccommend using it outside as some family members were complaining of glittered bed rooms and hand bags...

and lastly, the decor! i used multicoloured liquorice for the bottom edges and silver sugar balls for the top edges (all to represent...time machine sparks...?)

the delorean logo is NOT edible. i purchased an edible pen especially for this but as it turns out, it was like any ordinary felt tip - not good. i had to source some black oil paint from my brother's supplies. therefore we crafted a 'back board' so the paint wouldn't come in contact with the icing and could be easily removed.

in the end, the sugar paste was an absolute shambles. but, with enough accessories, you may be able to rectify the hiccup...

WHOOPIE! THE NEW CUPCAKE...

2010-12-08T14:23:00.000-08:00

it is said that the delicious whoopie pie is on the verge of being the new cupcake. it has the aesthetics of a french macaroon and the recipe of any other cupcake. the mixture is spooned onto a flat baking tray and baked until the sponge keeps shape when press. the filling can be anything, from the frosting you would normally use for that particular cupcake batter (buttercream, cream cheese) to condiments such as jam or nutella.

i promised the atlantic girls some of these gorgeous red velvet whoopie pies for christmas. hope they turn out like this. stay tuned!

xx

ICING IDEAS PT II

2010-12-07T05:06:00.000-08:00

christmas is looming and stress levels are rising! so if you're still stuck for decorative ideas then check out these extraordinary designs! (also, check out the first icing ideas post for even MORE inspiration)

xxx

the wannabe tobelerone

the big hug

the overly festive wedding cake

the dressed up babybel

silent night (aka creepy sleepy)

the jolly snowman

CHEEKY CHOC CHIP

2010-12-06T15:57:00.000-08:00

the two cutest kids baking double choc chip cookies with their big sis.

SPITALFIELDS AT CHRISTMAS

2010-12-06T15:56:00.000-08:00

yesterday, i ventured to spitalfields market for the first time. my reasoning was not cake related but imagine my delight when i came across a belgian waffle stand. complete with melted chocolate and strawberries! i had had change on my, i definitely would have dived right in there (i know, who goes to a market and doesn't take cash, right? doh.)

xx

CAKES IN THE LAKES

2010-12-05T03:37:00.000-08:00

well, not quite. puddings to be exact! i went up to the lake district some time earlier this year and at many gooorgeous treats, including from the famous apple pie cafe in ambleside. however, i loved these puddings below in a cute hotel in a small town not far from there.

FANCY A SLICE?

2010-12-05T00:23:00.000-08:00

i'm craving creme pattisiere so i thought we'd have a cheeky flashback. not quiiite as old as the other classics! this was baked back in april for a birthday. strawberries and cream yuuuumm.

xx

DUFF'S BAKERY

2010-12-04T17:11:00.000-08:00

it's time to share yet another scrumptious cake created by my nearest and dearest! baked by sarah duffield a while back, this beautyyy was amazing! the recipe was lifted from the book gorgeous cakes by annie bell. i think the filling was made with cream cheese and coloured with fresh raspberries? and the sponge took 5 eggs?!!

please excuse the focusing. i've had this polaroid camera since i was 6 - it's getting on a bit.

LAST CHRISTMAS...

2010-12-04T10:17:00.000-08:00

last year i took on the christmas cake tradition and baked the first one for the winkwell...

i had decided to practice with royal icing as opposed to the tradition fondant. however, i didn't expect it to be so crunchy, especially after adding glycerine (this is used to help soften the icing)! i think i may stick to fondant icing this year but add a small twist...

SPOTTED: S & BAKERELLA

2010-12-02T23:57:00.000-08:00

morning, upper east siders (and world), this just in: blake lively has been snapped baking the famous cake pops with the author of Bakerella! (see the cake pops post for a refresher)

the blonde bombshell took sime time out of her oh-so busy schedule to join angie dudley in the kitchen for a baking party. read what angie had to say about the actress:

"We had such a good time. Blake is a doll. Her energy and enthusiasm is infectious. It was so fun for me to see how excited she is about baking and how passionate she is about food – inspiring even"

check out her blog, bakerella, for the full account of what happened.

XOXO

HESTY'S ZESTY HIT

2010-12-02T15:12:00.001-08:00

delia's official p.i.c, heston blumenthal, may have also released his own christmas delight exclusively for waitrose but the good news is no baking required - and we thought delia's christmas cake pack was easy!

but before you whisk yourself on down to waitrose to grab heston's hidden orange christmas pud, word on the street is that they're such hot property that they're all sold out. however, if you fancy spending as much as £129 on one then check out eBay where the zesty pudding, originally only £13.99, is being auctioned off!

(source: daily mail)

DELIA'S CHRISTMAS CAKE TIPS

2010-12-02T14:32:00.000-08:00

since this year's christmas cake is already baked in undergoing the 'feeding' process, the next thing to think about is how to decorate it.

if you're stuck for ideas try the icing ideas post. or you can download delia smith's icing template here as part of her waitrose classic christmas cake pack (£9.99)

once the ever importante aesthetics have eventually been decided (ie/ agreed upon with the rest of the house house), we need to start thinking about the even more essential: ingredients! down at the winkwell, we had a few questions about icing our christmas cake this year. and who better to answer them than the queen of culinary herself, delia!

What can I use instead of marzipan as I don’t like almonds?
Try hazelnuts. I’ve never done it myself, but imagine it would be fine.
Almond Icing (Marzipan)

Can you ice a Christmas cake without using marzipan?
Yes. If you paint the cake with apricot jam, you can use a fondant icing and just fix it on with the jam.

Can your Christmas cake be adapted to fit a 6 inch square tin?
Yes, this will work if you use half quantities – works brilliantly with the Creole Christmas Cake. You need to cook it at 140 C (gas mark 1) for 2 hours.

(source: delia online)

HELLO, CUPCAKE!

2010-12-02T04:47:00.000-08:00

remember these? (see meatball mari-no-ra for full post)

well, i've found out who the culprits are of these meatball cupcakes: the writers of hello, cupcake! all savoury clones aside there are some adorable ideas in this book. i spied it on a cheeky lunch break visit to urban outfitters, which is also available online.

check out their blog

xx

SWEET N SAVOURY

2010-12-01T12:50:00.000-08:00

another cheeky lunch break visit to urban outfitters (hey, when it's outside your door) led me to discover something probably fairly pointless and ironic but nevertheless irresistible to the 'oohing' and 'ahhing'.

£7 (available online and in store)

yes, i know, it's 'just' a salt and pepper set and you're right, i probably don't need it. but who chooses what they need over what they want? not me. afterall, this would go perfectly with my tea and coffee set.

also instore and online:
a biscuit stamp - incase they're THAT good and your pals won't believe you.

£10 - bit steep in my opinion (only available online from here)

because even the boring parts should be fun:

cupcake measuring cups - £10 (available in store only)

not sure what i would ever do with these!

trinket boxes £10 (available online and in store)