Posts by The Pink Whisk:
- Recipes – Rice Krispie Treats Cakes
- Method
Chocolate Giant Cupcake Recipe
April 24th, 2013
Lots of you have requested cake recipes for a giant cupcake tin, so I thought I’d put them on the blog for you all to use. You can pretty much use any cake recipe but how much? I have to admit in the past I’ve just made a big old batch of cake mix, filled up the tin and then used the extra for cupcakes, so you don’t have to you’ll be pleased to hear I’ve worked out quantities for you!
Ingredients:
225g butter, softened
410g caster sugar
4 eggs, large
90g self-raising flour
280g plain flour Read the rest of this entry “
Vanilla Giant Cupcake Recipe
April 24th, 2013
Vanilla Giant Cupcake Recipe!
Ingredients:
375g butter, softened
375g caster sugar
6 eggs, large
2 tsp vanilla extract
375g self-raising flour
3 tbsps milk
Prep your tin – a really good grease in all the folds and shapes and a circle of baking paper in the bottom of the base section. Read the rest of this entry “
Easiest Celebration Cake Ever!
April 12th, 2013
This has got to be the quickest easiest celebration cake I’ve ever made. You can put it together in next to no time and makes a brilliant change from cake!
You will need:
Rice Krispie Treats Cakes (click on the link for the quantities)
Depending on how many tiers of ‘cake’ you want, what size your tins are and how big or small you want to go, make up your cakes following the method here using the relevant quantities for your tin. I’ve worked out quantities for round and square tins from 5″ to 12″ for you. Make sure you line the base and sides of the tin and allow enough paper above the edge of the tin to help you get the whole thing out (especially important if your tin isn’t loose based). Read the rest of this entry “
Marshmallow Sweetie Flowers
April 12th, 2013
Lots of fun, bright and breezy and no complicated bits and pieces required. The only trouble is they can get eaten up faster than you can make them!
They can be done with all sorts of sweeties – I’ve used Smarties here, I ate the skittles before I had chance to use them 😉
You will need:
Marshmallows
Sticks
Sweeties
Easy peasy….
Cut the marshmallows in half with a pair of scissors.
If you leave them for a minute they lose the petal shape caused when you cut them and they puff back to round again. Read the rest of this entry “
Marshmallow Rice Krispie Treats
April 12th, 2013
Well once again it’s not quite baking but they are sweet treats, anyone would think my oven is broken! (Don’t worry it isn’t)
The boys love them, hey I love them too – there’s all sorts you can do with them. I’m very rarely making them just for eating straight up, they get moulded into shapes for decorated cakes – for pieces that just wouldn’t hold up in cake, cut out with a cookie cutter, poked onto sticks the list is endless. Whip up a trayful and it’ll be gone in next to no time.
Ingredients:
45g butter
210g marshmallows
150g Rice Krispies
Line an 8″ square baking tray with non-stick paper.
Put the butter and marshmallows in a pan (big enough for you to get all those Rice Krispies in later!) Read the rest of this entry “
Magic Microwave Meringues
April 10th, 2013
Just a bit of fun with the children – these meringues will not win any prizes in the taste stakes but rate highly in amazement factor! The boys have loved doing these this holiday, they’re so quick and easy. I never knew you could do such a thing until a chance conversation with the lovely ladies at Baking Hot Celebrations (and if you’re not sure who I’m talking about head on over and have a peek).
Ingredients:
1 egg white
300g icing sugar
To decorate (optional)
50g chocolate, melted
Smarties or sprinkles.
Makes 16. Read the rest of this entry “
Easter Lambs – Creme Egg Animals!
March 21st, 2013
If you remember the Easter chicks from last year you’ll know I have a thing for turning a Creme Eggs into something else for Easter, this year it’s lambs!
You will need:
Creme Egg
Sugarpaste; white, peach/flesh/pink, black plus green and pink for flowers and leaves
Use ready coloured or colour your own using gel paste colours
Pink lustre dust and soft paintbrush Read the rest of this entry “
The Pink Whisk Guide to Cake Making
March 18th, 2013Sometimes I have to pinch myself to believe that I have the opportunity to do fantastically exciting things like writing and publishing a book so before I get on with the rest of this post I want to thank all of you, for standing behind me, being in The Pink Whisk gang and making this all possible, dear lovely Pink Whiskers this book is all because of you.
Enough with the slushy stuff I know you want all the details!
The official launch date of my new book, The Pink Whisk Guide to Cake Making – Brilliant Baking Step by Step isn’t until the 25th April so I wasn’t going to shout about it just yet. However Amazon have released their copies early, and so, just for badness I’m joining them (please cross your fingers I don’t get struck down by my publishers) and you can now be one of the first to get your hands on a signed copy, it’s your book so it’s only fair 😉
You can order your signed copy here and it’ll be signed and packaged up by my own fair hands (okay somewhat battered hands these days) and winging it’s way to you next week – before it hits the rest of the shops!
Filled with all sorts of cake recipes, for every taste and every occasion with step by step photos and tips and tricks a plenty. Here’s a peek just to whet your appetite….
Brilliant Baking – Step by Step
Not only that I have 3 copies to give away too. Three lucky people who place an order will have their payments refunded and their book sent out free of charge.
Read the rest of this entry “
Triple Chocolate Cookies
March 15th, 2013
Up to my eyes in it! – Managing a gaggle of boys is tricky at the best of times and right now Dylan has broken his foot. It turns out there’s interesting times to be had when one boy is attached to a pair of crutches. And then, just to add insult to injury, he’s now covered in a super itchy annoying rash which is keeping him home from school.
In itch distraction techniques I’m finding these triple chocolate cookies are on a par with Piriton! So, time to share…cookies of course, not the itchy rash or busted foot!
Triple Chocolate Cookies
Ingredients:
125g butter, softened
115g soft light brown sugar
120g caster sugar
2 eggs, large
60g cocoa powder
165g self-raising flour
100g dark chocolate, melted
100g white chocolate chunks
Makes 24 regular cookies or 12 large. Read the rest of this entry “
A Bouquet of Biscuits
March 5th, 2013
How about rustling up some of these for Mum this Mother’s Day?
Treat your someone special to a plate full of gorgeous flower biscuits – they’re much easier to do than they look and I know my Mum will love them!
Whilst I’ve got you here I’ve also spotted a great little comp by Waitrose Direct – they’re having a Making for Mum competition on their facebook page, and I know you lot are crafty and creative! There are some great prizes on offer and all you have to do is submit of a photo of what you’ve made for your Mum, I’m heading straight off to send them these.
So let’s get to it!
You will need:
1 x batch of biscuit dough, recipe here
Gel Paste Colours – green and pink Read the rest of this entry “
