I wanted to make my mum a birthday cake for her birthday, I think this is a very easy recipe to follow i really enjoyed making it and the end result is pictured below. Here is my Recipe and How I made it!
You Will Need:
8 oz Self Raising Flour,
8oz Butter Cut into cubes
8oz Caster Sugar
4 medium eggs
1 teaspoon of Vanilla Extract
Cream together the Butter and Sugar till light and fluffy, add in the vanilla extract Gradually add the flour and last but not least add the eggs. split into two 9 inch cake tins and bake at 180C for approximately 15mins or until they look risen and if you put a skewer into the middle it should come out clean. Turn out onto a baking tray and leave to cool
Then you Will Need:
Jam, Pre rolled icing and a ribbon if desired
cover one half of the cake in jam and sandwich the other on top you may also add some butter cream (icing sugar vanilla essence and butter) then sandwich the two cakes together. Roll out enough icing to cover the cake and transfer it onto the cake make sure theres no holes.
You may make some royal icing to pipe a message onto the cake or some trims like i did. for that just add 2 egg whites with enough icing sugar to form a stiff pipeable paste
Voila a nice easy birthday cake in less than an hour 😛
i think this is a truly nice touch and a truly unique product. After seeing the quality and design of these products for myself i recommend them to you i feel they are a must for that personal touch and offer the customer something truly unique. with Hundreds of colours and personalisation to suit you truly a wonderful product.
Here are some of the designs that they currently have I also feel at £12.99 for a 24 pack that they prove very good value for money http://www.paperthemes.co.uk/wedding-cake-accessories/personalised-cupcake-wrappers/ see all their products here well worth a look
After discussing Cake with a friend she told me she wanted live fish to be incorporated into her wedding cake. So i went on the hunt to find out what kind of products were already out there and how creative people were with wedding cakes.
So what are your views on fish incorporated as part of a wedding cake is it right or wrong and would you have it at your wedding?
58 Thistle Street
Edinburgh EH2 1EN
Tel: 0131 225 5109
I went to fisher’s in the city to work for a day in the kitchen. When I arrived I was shown by the Sous chef what I was required to do. I really enjoyed working in the kitchen here and it was valuable experience on my food journey. Basically I did as I was told doing jobs like chopping and preparing vegetables, chopping herbs making a béchamel sauce cooking fish taking skin off monkfish .If it’s cooked with the skin on it shrivels up and doesn’t look or taste very nice! I don’t have a lot of experience in a professional kitchen and I am only learning but in time I think I could be a great chef. I am very interested to go and learn in other kitchens for a day here and a day there. Everybody was perfectly pleasant and although I don’t personally eat fish it is a wonderful place.
This restaurant is situated in Thistle Street, tucked away just off George Street in Edinburgh. From the outside it looks like a normal restaurant, open the door to receive a warm welcome in nice relaxed settings. Everything was dark wood, very well presented and the service was truly exquisite.
I would recommend a visit to this place its well worth a visit if you happen to find yourself in Edinburgh. They also have an extensive wine list and an a la carte menu to choose from.
for the Choux Buns you will need :
250ml cold water
1 tsp sugar
150g/5oz plain flour
cold water in a medium-sized saucepan together with butter, cut into small pieces, then place the saucepan over a moderate heat stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat tip the flour in – all in one go – with one hand, while you beat the mixture vigorously with the other.Beat until you have a smooth paste that has come away from the sides of the saucepan clean –
beat eggs well, then beat them into the mixture – a little at a time, mixing each addition in thoroughly before adding the next. pipe onto a lightly greased baking tray in a circle and cook in a pre heated oven gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7,(220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
for the filling mix fresh cream with a teaspoon of icing sugar and pipe a little into the buns by making a small hole from the bottom.
For the chocolate Sauce :
150g caster sugar
80g plain chocolate, chopped
1 teaspoon vanilla extract
5 large egg yolks, beaten
3 tablespoons cornflour (optional)
3 tablespoons water
saucepan over medium heat, melt the chocolate with the milk, sugar and vanilla. Stir to melt the chocolate completely, and allow to gently simmer leave to cool then add eggs stirring continuously to stop curdling Place back over medium heat. Allow to thicken over medium heat, for about 4 minutes, stirring frequently. 5.Only if the custard needs further thickening (it might not!), make a slurry with the cornflour and water, then slowly stir into the hot custard. Cook for a further 2 minutes over medium heat until thickened as desired.
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Here’s an excerpt:
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