Cake
Exciting Times for The Pink Whisk
First up I’m sorry I’ve not been about quite so much -trying to manage everything (and the boys as well) has been keeping me working like the clappers!
Time to Start Your Christmas Cake
Oh yes, really it is!
Now’s the time to prep your dried fruit and set it soaking. In six weeks time it will be perfect to bake your cake with.
Of course if you’ve baked your Christmas cake with me before there’s the trusty original ‘Boozy Fruit’ soak.
Arctic Roll
Remember these? Memories of childhood tea times, if Arctic Roll was served up in our house it was a great day – I was obviously easily pleased! A chance twitter conversation with Jenni Baden Howard from nonstopmama.com set me off thinking about making my own.
Tale of a Wedding Cake
Hello all – please forgive me for the lack of recipes of late I have had a huge project on the go…
A wedding cake for my sister Charlotte and her husband!
It’s all over and done with and whilst I considered blogging each step for you the design of the cake was a surprise for Mr & Mrs Rodgers so I couldn’t give the game away.
Red Velvet Swiss Roll
In keeping with all the Jubilee baking that’s about at the moment I bring you the Red Velvet Swiss Roll! Based on a Jaconde sponge which is flexible and perfect for shaping (and swiss rolling), this is my red velvet version filled with a white chocolate cream cheese frosting.
Blueberry & Vanilla Battenberg
A Battenberg with a subtle nod to the Jubilee – Battenberg goes red, white and blue!
Ingredients:
200g butter, softened
200g caster sugar
4 eggs
200g self-raising flour
90g blueberries
1 tsp vanilla bean paste or the seeds scraped from one vanilla bean pod.
Carrot Cake
A traditional cake but still one of my favourites, it’s good for feeding the masses too!
Ingredients:
225ml sunflower oil
3 eggs, large
120g golden syrup
150g soft light brown sugar
240g self-raising flour
1½ tsp cinnamon
½ tsp allspice (if you don’t have allspice you can just leave it out!)
Pineapple and Raspberry Cupcakes
Zingy fruity cupcakes packing a taste of sunshine and perfect for adorning with your own Pineapple Flowers.
Makes 12.
Ingredients:
200g butter, softened
100g soft brown sugar
75g caster sugar
1 tsp vanilla extract
4 eggs
200g self raising flour
140g fresh chopped pineapple
80g raspberries, frozen
1 x batch of Cream Cheese frosting recipe here
12 x Pineapple Flowers to decorate – instructions here
Preheat oven to 160c (fan)/180c/Gas Mark 4.
How to Make Pineapple Flowers
How beautiful do these look? They taste great too!
I won’t lie they’re a bit of a faff – okay quite a lot of a faff but they certainly have the wow factor and if you fancy spending an afternoon messing with a pineapple then these are just up your street!
