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You know the ones, when nothing goes quite the way it should. More importantly for you lot my ability to bake has flown clean out the window.
It happe
Posted in Ruth's Chat
29 Comments
Aaaarggghhhh! I’m Having One of Those Weeks…
Churros & Chocolate Sauce
I’ve been meaning to make these for what seems like forever. The recipe for them is pretty standard whereever you look so there’s no tom foolery with the basics here. They’re easy to do, and I’ve added in my usual hints and tips (the bits the books leave out!)
Ingredients:
250g plain flour
1/2 tsp baking powder
50g butter
250ml water
20g caster sugar
A little extra caster sugar for dusting.
1 litre sunflower oil for frying (or the use of a deep fat fryer)
I bought a deep fat fryer with doughnuts in mind, Continue reading
Posted in Chocolate, Treats
21 Comments
Jam Jamboree – Pimp My Jam
This week it’s the JamJamboree, a celebration of all things fruity and jammy that comes in a jar!
Jam is experiencing something of a revival thanks to JamJamboree founder Clippy McKenna, who is the Queen of pimped up jam. Checkout the recipes for her Tutti Frutti, Raspberry Ripple and Toffee Apple jams, it’s clear that jam-making isn’t just enjoyed by the WI, but is funky and a lot of fun!
Pimp My Jam is an annual competition as part of the JamJaboree and the theme this year is Afternoon Tea – which is why you’re all perfect for it. And whilst I’m not a well seasoned jam maker I think I might know afternoon tea inside out!
So, do you have a Pimped up Jam recipe that will blow people’s socks off? Then get entering! Continue reading
Posted in Afternoon Tea, Ruth's Chat
1 Comment
How to Scale Up a Cake Recipe
Not a recipe today after all the wedding cake antics I have a lot of catching up to do!
A question I get asked a lot is how to change a recipe to bake it in a bigger or different sized tin.
I have a full set of recipe sizes for Madeira, Chocolate and Fruit Cakes in The Busy Girl’s Guide to Cake Decorating from 6″ all the way through to 12″ round cakes.
But, I needed a 14″ round madeira for the wedding cake so I thought I’d do a post on how to work it out.
To scale up a recipe you first need a basic recipe and the tin it should be baked in.
You also need the tin you want to bake it in. Both should be roughly the same depth.
Here is my recipe for a 12″ round madeira cake
700g Butter
700g Caster Sugar
10 Eggs
530g Plain Flour
175g Self-raising Flour
105ml Milk
and here is the 14″ tin (it seemed like such a good idea at the time!)
Posted in Cake, Decorating, How To, Ruth's Chat, Sugarpaste, Wedding
56 Comments
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.
Of course I need to share it with you so here it is. More detailed tutorials on the elements will be making an appearance in due course!
I started with this….
Posted in Cake, Decorating, Ruth's Chat, Sugarpaste, Wedding
60 Comments
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. Go on, you know you want to… Continue reading
Posted in Cake, Treats
23 Comments
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. Continue reading
Posted in Afternoon Tea, Blueberry, Cake, Decorating, Treats, Vanilla
31 Comments
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!)
½tsp ground ginger
1tsp bicarbonate of soda
300g grated carrots
Posted in Afternoon Tea, Cake, Cinnamon, Decorating, Ginger, Syrup, Treats
44 Comments
Perfect Cream Cheese Frosting
This is the perfect recipe for cream cheese frosting. It’s pipeable, spreadable and will set just nicely for you without running all over the place, but there are a few things to remember. Continue reading
Posted in Cheese, Frosting, Treats
56 Comments
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
2
Posted in Cake, Cupcakes, Raspberry, Treats
17 Comments
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