Posts by The Pink Whisk:
8 – Frosted Fancies
December 8th, 2015
So I’ll be honest from the outset, these frosted fancies are a bit of work, they’re not quick to do as there’s a fair few steps from cake making, coating and covering plus the decoration and there’s a fair bit of cleaning to do afterwards! BUT, they are truly lovely and a real treat for your guests (plus I know you lot are up to the task) x
They’re not miniature fancies like you might buy but a larger version – think cupcake size and they are using a fantastic flavoured icing sugar from Sugar & Crumbs, if you haven’t already come across them then do look them up and try some – you’ll be amazed, it’s brilliant stuff and in all sorts of flavours – key lime, salted caramel, chocolate icing sugars to name but a few.
I’m using a Pink Lemonade for my frosted fancies but of course you can just use a regular icing sugar and flavour the buttercream with a little vanilla extract.
Let’s get going… Read the rest of this entry “
7- Cheddar and Olive Bites
December 7th, 2015
A little something to nibble on? Send a plateful my way!
Ingredients:
165g plain flour
1/2 tsp salt
85g butter, cold diced
200g mature grated cheddar
190g jar of pitted olives in oil, drained (drained weight 110g)
2 egg yolks, large
Makes: 40 approx.
In a food processor blitz together the flour and salt.
Add the cold diced butter and process until the mixture resembles fine breadcrumbs.
6 – Three Cheese Souffle
December 6th, 2015
Have you ever made a souffle? They’re a pretty retro dish that’s often overlooked and these 3 cheese souffles are truly delicious. You can make them now, literally today and put them in the freezer and just defrost when you want them, we all love a bit of a get ahead bake (and they’re really not so difficult to do either)
Ingredients:
50g butter
20g plain flour
300ml milk
4 eggs, large
50g gruyere cheese, finely grated
50g mature cheddar cheese, finely grated
50g parmesan, finely grated
1/2 teaspoon cayenne pepper
Salt and pepper, to season
A little extra melted butter to grease the dishes.
Makes: 4 – 6 individual souffles depending on ramekin size.
Grate the cheeses finely, keeping the parmesan separate from the others and set to one side.
Melt a little butter and brush liberally all over the insides and top edge of your ramekins. This is a really important step, in getting the best rise, if you skimp now then the souffle can bake themselves stuck to the edge of the ramekin and you won’t get as much height as you’d like.
Add a spoonful of the finely grated parmesan and turn well so that it coats the base and sides of the inside. Set the dishes to one side.
Place the butter in a pan to melt gently.
Add the flour and mix well on the heat for a minute.
Take it off the heat and whisk in the milk a little at a time until it has all been added.
Return the pan to the heat and stirring constantly to prevent the base from catching bring the mixture to the boil to thicken, continue to simmer and stir for 2 minutes.
Take it back off the heat and stir in the egg yolks one at a time.
Now add the cheese and stir well until the mixture is smooth and the cheeses have melted.
Season super well with salt and pepper remembering that the egg whites will dilute the seasoning. Stir through the cayenne pepper and set this mixture to one side for now.
In a clean bowl whisk the egg whites until they are in stiff peaks.
Take a good spoonful of the whisked whites and beat into the cheese mixture to loosen it.
Now working with 1/3rd of the egg whites at a time fold these into the cheese mixture, working slowly and carefully so as not to deflate. If you tend to be heavy handed with folding then use a palette knife – this makes you do slow and retains all that puffy air.
Continue folding in the egg whites 1/3rd at a time until they have all been added and you have a lovely airy mixture.
Fill the prepared ramekins right to the top and level off with a knife.
If you’re making these in advance you can put them straight into the freezer for a later date.
When it comes to baking preheat the oven to 160c (fan)/180c/Gas Mark 4. Run a knife all the way around the top edge, between the ramekin edge and the souffle mixture. Bake them in the oven for 20-25 minutes until golden and well risen!
If you have used smaller ramekin dishes (and have more than 4 souffles) then they will need to bake for 15-18 minutes.
If you have previously frozen the souffles you do get the best rise if you defrost them first, they’re happy to defrost in the fridge overnight and wait until you’re ready to bake them.
Ruth Clemens, Baker Extraordinaire
5 – Baileys Chocolate Mousse
December 5th, 2015
Have you planned your Christmas desserts? You might need to squeeze these in somewhere – a simple luscious Baileys Chocolate Mousse and Shortbread Stars. If you need desserts to serve to Mums to be and the elderly (check and check) then you’ll need to avoid uncooked eggs and this little mousse is a great way to do just that!
Here are the how to’s for the Baileys Chocolate Mousse and Shortbread Stars.
Ingredients:
Baileys Chocolate Mousse
325ml double cream
125ml Baileys (Irish Cream liqueur)
100g icing sugar
30g cocoa powder
2 gelatine leaves
60ml boiling water
Shortbread Stars (makes approx 20)
125g butter, softened
50g caster sugar
100g plain flour
75g rice flour
100g dark chocolate
Notes:
Each mousse is approximately 150ml and the recipe makes 4 servings, a total of approx 600ml. Depending on the size of pot you are using you make need to increase the quantities. Measure the volume your dishes hold to be sure before you start! Read the rest of this entry “
GEFU Exact Rolling Pin – Review
December 5th, 2015
So tell me what sort of rolling pin you use? I shall confess to having a love hate relationship with rolling pins, I’ve found they’re a baker specific item and we all have a favourite, even if we don’t realise.
For me they can’t have rotating ends otherwise I roll out like a woman deranged, I like a wooden one but it has to be glazed, I’m not keen on pins with turned ends as they mark the pastry, and pins with tapered ends – supposedly to roll a perfect circle, well you need 100 different rolling out techniques! Don’t even get me started on cookie slats and cookie dough rolling frames (and yes I have all of the above!). The absolute best of pins are wooden, well used and years old, they have their own magic non-stick capabilities, unfortunately an item I don’t possess.
I was recently sent a GEFU Exact Rolling Pin to try out, read on to see what I made of it… Read the rest of this entry “
4 – Crispy Bacon and Tomato Scrolls
December 4th, 2015
Time to break up this sweet sweet fest with something for the savoury lovers! These crispy bacon and tomato scrolls are perfect for nibbling on whilst you put the finishing touches to the Christmas tree, wrap the presents or indeed sharing with guests.
You can make them now up to the slicing stage and freeze until you need them, then just bake them off when you’re ready to serve.
Ingredients:
1 x block of Puff Pastry – make your own using the recipe here or a shop bought pack if you’re looking to save time.
1/3rd of a 325g jar of good tomato chutney
1 x 240g pack of streaky bacon
1 egg for egg wash
First you will need to crisp the bacon, lay it out on a baking tray lined with foil and preheat the oven to 180c (fan)/-200c/Gas Mark 6.
Bake it in the oven for 8-10 minutes until just crisp. Lay the rashers on kitchen paper to drain and cool. Read the rest of this entry “
3 – Chocolate Penguins
December 3rd, 2015
I have to admit I love making these little chocolate models, this year I’ve come up with these cutie pie little chocolate penguins, I’m sure you know someone who’d love one of these!
You will need:
Round christmas tree chocolates
Lindt Lindor chocolates
Chocolate ready to roll icing (Renshaws – Amazon) or sugarpaste coloured dark brown
Modelling or flower paste (available in Sainsburys or Tesco)
Gel paste colouring in orange plus another colour for the scarves
Edible ink pen in black (Amazon)
A little pink petal dust (Amazon)
Small cake cards, a square of card covered in foil or a square of baking paper.
A circle pastry cutter plus a small heart or petal/blossom shaped cutter.
These are the sorts of chocolates you need for this project, the christmas tree chocolates are round balls in shape – I picked mine up in B&M bargains for next to nothing but all sorts of places sell them.
2 – Quilted Christmas Cake
December 2nd, 2015
If you’re short of time it’s good to have a quick and easy idea up your sleeve for your Christmas cake. This quilted version is more a technique than a design and although I’ve just used almond paste (marzipan) you can do it in just the same way with a Christmas cake covered in both almond paste and ready to roll icing.
If you’re looking for something different I have loads of Christmas cake decorating ideas just take a look here – there’s lots to choose from.
You will need:
Apricot jam
500g almond paste (marzipan)
Gold of silver dragees (ball sprinkles)
Cake board
Let’s start! Set your cake (right way up) onto a cake board or card, it can be the same size as your cake if you want to put it onto a serving plate or a larger board that will act like a plate. Read the rest of this entry “
1 – Lebkuchen Pud Lollies
December 1st, 2015So it’s here! 1st of December is not only Advent Calendar day it’s the start of The Pink Whisk 12 Days of Christmas Recipes!
For day number 1 I’m bringing you these lovely Lebkuchen Christmas Pudding Biscuit Lollies, lovely little gifts or just because it’s Christmas!
You will need:
1 x quantity Lebkuchen dough, recipe here
Oven safe lolly sticks (Cookie Sticks)
25g icing sugar and water to glaze
200g dark chocolate melted
A little green sugarpaste and holly cutter, or ready made holly leaf decorations
Red ball sprinkles.
Makes: 10 Read the rest of this entry “
Peanut Butter Baked Cheesecake
November 27th, 2015
Last of my recipes to share with you before I go into full on Christmas mode with The Pink Whisk 12 Days of Christmas Recipes – and this one’s a corker!
Peanut Butter Baked Cheesecake for the Bake with Stork Baking Academy!
My full recipe, step by step pics and instructions right here, and I’ll see you back here on Tuesday for the first recipe in my Christmas line up – until then, help yourself to a peanut buttery slice!
Ruth x Read the rest of this entry “
