Tag Archives: cream

Strawberry and Cream Macarons

Strawberry and Cream Macarons

Something very sad happened recently. You may remember that on 18th September I posted about my Strawberry and Cream Macarons, well don’t cry…..but they got lost! Lost in the world of cyberspace forever! However I decided that it would be such a shame to lose them forever so here it is again! I hope you enjoy it!

Strawberry and Cream Macarons

Last time I wrote this I wrote about my experience in the Paralympic Closing Ceremony on 9th September. I was a flag escort and walked out with the San Marino flag bearer. We all formed a heart shape and then a heart of fire lit up around us. After we had done our bit we joined Team GB to watch the rest of the show. It was just amazing and Coldplay were just incredible. One of the best experiences of my life. I was on such a high from the Paralympic Ceremonies that it has taken me ages to come back down to earth! Now I am gathering things together for my London 2012 scrapbook. You can read about my Paralympic Opening Ceremony experience here. I even made Paralympic Cupcakes!

Now I am back at University and life has started to get back to normal…although I am looking forward to my next time on stage now in Half a Sixpence with Epsom Light Opera Company! Not long to go! Rehearsals also make the perfect opportunity to bake cakes for people (not that I need an excuse)! Every time I watch The Great British Bake Off I want to make what they have been baking, I am building up such a list I don’t know how I will fit it all in! Don’t forget to enter your Bake Off inspired bakes into my Bake Off Challenge….deadline for the next round up is 5th October!

Now back to resurrecting my Stawberry and Cream Macarons:

Delicious Macarons presented on a table

To make macarons I use this recipe and technique from the Delicious Magazine Website. I find it works really well. You can see how to make the basic macarons here on my Cappuccino Macarons post. The recipe and technique are exactly the same for these macarons, the only difference being adding the food colouring. It is really important that you don’t overmix when you add the ground almonds, or your macarons will be like pancakes. To avoid this you need to add the colouring to the beaten egg whites before you add the almonds. Fold the colouring into the egg whites gently, until the colour is even, then add the almonds. I did the same thing for my Chocolate Orange Macarons. The colour I used was the Sugarflair Pink Paste, a little goes a long way and pastes are good because they don’t water down your mixture.

Macarons at an early stage

Perfectly bakes macarons

Once you have baked the macarons you can do the filling. I filled these with strawberry jam and buttercream.

To make the buttercream:

100g softened unsalted butter
200g sifted icing sugar (I used golden icing sugar, hence the colour of my icing)
drop of vanilla extract

Beat together the butter, icing sugar and vanilla until well combined. Add a drop of milk if you need to loosen the icing up to pipe it.

Pipe the buttercream onto half of the macarons and had a blob of jam. Sandwich the halves together. I decorated my macarons using a Sugarflair Sugar Art pen.

Piping the filling into the macarons

Beautiful macarons

And here is the heart that we formed with the flags in the Closing Ceremony:

Paralympic closing ceremony

Thank you for reading and happy baking!

Lottie xx

 

 

 

chocolate cake with raspberry cream

Chocolate cake with Raspberry Cream

Rain, rain, go away, come again another day! I would really quite like our summer back, as much as I like winter I don’t want it all year round. I have exams coming up but as long as the sun arrives for when my exams finish I will be very happy! Please sun, put your hat on! One of the great things I love about summer are the summer BBQs, just a hint of sun is an excuse to get the BBQ out. And what is a BBQ without dessert to finish it off? My Amdram group managed to choose a day with a bit of sun in this rainy summer for their BBQ, which was a fantastic success. This is the cake I made for that BBQ. I made it at the same time as I made my brother’s Chocolate Fudge Birthday Cake, so to make life simple I used the same basic cake for both cakes, a lovely moist chocolate cake. To make it summery I used fresh raspberry cream to coat it and decorated it with some fresh raspberries too. Sadly I had to leave the party before dessert so I don’t have any photos of the cake once it is cut, you will have to imagine it! A great cake if if you are a chocolate lover but want something summery too!

This cake has 2 layers, I made the chocolate cake in two 8 inch round tins. The recipe is exactly the same as this one here for my Chocolate Fudge Cake. The cakes come out with a nice flat top too, so they are easy to work with and to stack.

The cake is filled with raspberry cream and chocolate ganache. Again you can see how to make the ganache here but this cake only uses a little so if you are only using the ganache for this cake use 50g dark chocolate and 50 ml double cream. As long as you use equal amounts of each, you can make as much or as little as you want.

To make the raspberry cream:

300ml whipping cream
100g icing sugar
150g raspberries

Put the cream and icing sugar in a bowl and whisk until firm. Add the raspberries to the cream and whisk quickly until the raspberries are combined but so that there are still pieces of raspberries in the cream and the cream is just a pale pink colour.

Spread the raspberry cream on one cake and chocolate ganache on the other cake. Sandwich the 2 together and tidy up the edges if any leaks out.

Now use the rest of the raspberry cream to cover the whole cake.

Finish with some raspberries and decorate with some piped chocolate ganache. Put in the fridge until you serve the cake.

Lottie xx

Please leave a comment below and follow me on Twitter @lotts_louise! Thanks!

I am entering this into Tea Time Treats hosted by Lavender and Lovage and What Kate Baked. The theme this month is Summer Fairs and Cake Stalls, I think this would work for either!

I am also entering this into Simple and in Season hosted by Homemade by Fleur and Ren at Fabulicious Food.

 

Pretty Butterfly Vanilla Cupcakes with Cream Cheese Vanilla Icing

So, I just couldn’t wait, I had to test out my new piping nozzle straight away! And I love it! I felt like making something pretty to take round to a friend’s house and thought some pretty butterfly cakes to match my butterfly blog would be perfect! And baking is always a welcome break from revision!

12 Butterfly Cakes

Vanilla Cupcake Recipe: Uniced cupcakes

6oz butter/margarine
6oz caster sugar
6oz self raising flour
2 large eggs
splash of milk
1 tsp vanilla essence

Simple, mix everything together in a big bowl. Starting by mixing the butter and sugar, then adding the eggs one at a time. Add the flour and fold in with a metal spoon. Finally mix in the milk and vanilla. Spoon into cupcake cases, filling each one about 2 thirds full and bake in a preheated oven (180C) for 15 -20 minutes.

Icing ingredients:

300g Icing sugar
50g Butter
150g Cream Cheese (cold)

Mix the icing sugar and butter together first. Add the cream cheese all at once and mix it quickly on a high speed, but make sure you don’t overbeat it as it will go runny.

Once the cakes are cooled, you can ice the cakes! Swirl the icing on to the cakes using a knife or use a piping bag. Then decorate! I made butterflies out of white fondant icing to use on mine.

Pink and White iced cakes

To get the effect on the white cakes (I think it looks like whippy Ice Cream!) start from the outside and pipe in to the centre. For the rose effect on the pink cakes, start in the centre and pipe outwards.

Butterflies

2 cupcakes

Lottie xx

Black Forest Cupcakes

Black Forest Cupcakes

Chocolate and cherry just has to be one of the best combinations ever created. I had just never tried them as a cupcake before, but I made these for dinner at a friend’s house, piled high with whipped cream and drizzled with syrup they were very much admired.

Black Forest Cake originated in Germany, known as Schwarzwälder Kirschtorte. I love Germany and so that fact just makes this cake combination even better.

I used the Hummingbird Chocolate cupcake recipe for the cupcake, its like devil’s food cake and is delicious. For the topping ideally you need black cherries in kirsch, but apparently these can’t be found in Croydon so I had to resort to cherries in cherry juice! Top the cakes with whipped cream and a couple of cherries.

Chocolate cherry cupcakes no syrup

Drizzle cherry syrup (or kirsch syrup!) over the cakes to finish them off. I made my syrup by heating the cherry juice with some cornflour to make slightly thickened syrup. And then for the final finishing touch, grate plenty of dark chocolate over the cakes.

Finished cupcakes

Irresistible!

Lottie xx