Posts by The Pink Whisk:
- If you haven’t prepared your boozy fruit do it now (and then come back and tell me why you didn’t do it when I posted the recipe – bad Pink Whiskers!) Soak it for at least a week, more if you can. Once you’ve soaked it there may still be excess liquid with the fruit, heat the mixture gently in a pan until the majority of the liquid has gone, then continue with the recipe.
- If you’re outside the UK can’t get hold of treacle, molasses is a good substitute.
- Make sure your tin is deep sided, a shallow tin won’t do the trick here!
- Be sure of your oven temperature, a long slow bake is what is called for to stop the cake from drying out too much and baking evenly.
- Position your cake on a shelf about 1/3rd of the way up from the base of the oven.
- When it comes to feeding the baked cake, you can miss this out completely if you would rather, wrap the cake well as described and set aside to mature. The flavours of the cake still intensifies and the fruit in the cake will soften and be delicious.
- If you would rather you can feed with apple juice or tea for a non-alcoholic cake.
- If you don’t have a tin big enough to store your cake it will be fine wrapped well with baking paper and foil alone. Read the rest of this entry “
Homemade Potato Cakes
November 17th, 2011
Keeping up the wintery baking, potato cakes are a real trip down memory lane for me. Tastes of my childhood, tubs and tubs of potato cakes – toasted and slathered with butter. I always wondered where my love of the buttery stuff came from.
These are great for making a big batch and then whacking them in the freezer to have at your leisure!
Ingredients:
350g cooked potatoes, good firm mashing potatoes are needed here Read the rest of this entry “
Ham & Leek Gougere
November 11th, 2011
Sounds fancy, it’s not (you know me better!) This makes a great family tea, a change from pie and casserole but still with that give you a great big hug hearty winter meal! This is Mum’s recipe, but I’ve fidgeted about with it of course – here’s hoping she doesn’t mind too much.
Ingredients:
White Sauce
25g butter
25g plain flour
300ml milk Read the rest of this entry “
Apple & Sultana Flapjack with Yoghurt Topping
November 4th, 2011
My traybake recipe to kick you off on The Pink Whisk Challenge for November – Apple & Sultana Flapjack with yoghurty topping – I have to admit that this recipe is more about the topping than it is the flapjack!
I’ve been working for ages trying to get a yoghurt type coating that tastes great and works well, although it is a fairly soft set topping, not rock hard, it is absolutely delicious!
You will need:
1 x batch of basic Flapjack recipe here.
60g dried apple, chopped
50g sultanas
Topping:
200g white chocolate
100ml natural yoghurt
When the flapjack has been made in the pan, following the instructions here, stir through the chopped dried apple and the sultanas. Read the rest of this entry “
TPW November Challenge
November 4th, 2011
Righty ho! On to the November’s Challenge. I know I planned to keep it seasonal but I’m going off course already! There is, however, a good reason.
November is the month of Children in Need, Blue Peter’s Bake a Difference campaign, Movember and lots of other fund raising events. Baking for a good cause, for a bake sale or a coffee morning is always a good idea.
So, for November this Pink Whisk wants your best traybake recipe, anything goes, as long as it’s baked in one whole, can be chopped up into individual servings and sold to make a fortune for a bake sale!
You can win yourself this fabulous Fridge Freezer, supplied courtesy of Argos, who provide a wide range of and fridge freezers and washing machines for all your whitegood needs.
Time to Bake Your Christmas Cake
November 1st, 2011
So you’ve been lovingly stirring your boozy fruit for the past few weeks and enjoying inhaling the fumes as you do so! Now it’s time to turn that jar of loveliness into this years Christmas Cake. If you missed the Boozy Fruit post you can find it here, get going with it now, even a weeks soaking is going to create some Christmas Magic!
Ingredients:
225g butter, softened
150g soft brown sugar
75g dark brown sugar
2 tbsps treacle
2 tsps mixed cake spice
285g plain flour
5 large eggs, beaten
1 x Boozy Fruit already prepared.
150ml brandy for feeding.
This recipe will make an 8″ round or 7″ square Christmas Cake, if you prefer you can bake two 4″ cakes.
First, the top tips to stop your cake ending in disaster:
Apple Recipe Round Up – TPW Challenge October
October 31st, 2011The Pink Whisk Challenge has been such a fabulous success with lots of you sharing your best apple recipe Here they are in all their appley glory! But first, the winner of October’s Challenge, chosen at random is…..
Harvest Apple Cake from Karen at Lavender and Lovage
Toffee Apples
October 27th, 2011
How to make your own toffee apples – great for this time of year, making your own is easy and brilliant fun! Plus who doesn’t love a toffee apple?
Chicken Bacon and Leek Halloween Pies
October 20th, 2011
It’s so much easier to for me to think sweet treats for Halloween – but why not try these lovely chicken bacon and leek Halloween pies, you can also use this recipe to make a large family pie. Once you get to grips with the glaze idea you’ll be using it on all sorts of things! Read the rest of this entry “
Spooky Spectacular Halloween Cake
October 14th, 2011
I thought I’d throw in a decorated Halloween cake to the projects pot this year using a really simple but effective cake decorating technique – brushed royal icing.
If you’d like to have a go at this cake at home (and it’s not half as tricky as it looks) you will need:
How to Cover a Cake with Sugarpaste
October 14th, 2011
I’ve already shown you how to marzipan and cover a fruit cake with sugarpaste when we were making Christmas cakes last year (post here) but it’s useful to be able to cover sponge cakes with sugarpaste too. The preparation is a little different so here’s how to….
