Friday, 21 April 2017

Things To Do With... Leftover Jam


I really love baking with jam, but most of the time it happens because I have half a jar sitting in the fridge for a few weeks and I realise I better use it up. Thankfully it's lead me to create lots of amazing recipes! Some of them feature jam with other elements, whilst others make jam the star of the bake. There is a huge range of variety here, from easy flapjacks to more extravagant celebration cakes. You can of course use a different flavour jam to the ones I've used, and I've also included a couple of recipes that use marmalade. I hope you find a suitable recipe to turn that jar in the fridge into a delicious bake!


Cherry & Nutella Chocolate Cake - Uses 1 Jar of Cherry Jam
The perfect cake for a celebration and to impress your guests.


Cherry & Almond  Viennese Swirl Biscuits - Uses 1 Jar of Cherry Jam
Cute little biscuits filled with almond buttercream and cherry jam.


Bakewell Tart - Uses 1/3 Jar of Raspberry Jam
A classic British bake, perfect for testing your baking skills!


Queen of Puddings Cupcakes - Uses 8 tbsp Raspberry Jam
Filled with jam and custard, and topped with fluffy Italian meringue, these cupcakes are divine!


Swedish Princess Cake - Uses 1/2 a Jar of Raspberry Jam
A fairly complex bake, but certainly worth the effort!



Swedish Princess Cupcakes - Uses 65g Seedless Raspberry Jam
An easier version of the above recipe, simplified into cupcakes.


Blackcurrant & Mascarpone Viennese Whirls - Uses 1/2 Jar of Blackcurrant Jam
Inspired by the Great British Bake Off, these buttery melt in the mouth biscuits would be perfect at afternoon tea.


Lemon, Blueberry & Blackcurrant Swirl Loaf - Uses 1 Jar of Blackcurrant & Blueberry Jam
A tasty loaf cake filled with swirls of jam. 


Nectarine & Bilberry Custard Tart - Uses 5 tbsp Apricot Jam
If you can't find bilberries, you can use blueberries or any other small berries for this fruity tart.


Battenberg - Uses 6 tbsp Apricot Jam
Another classic British bake! It can be slightly fiddly, but marzipan lovers will relish the challenge.


Apricot Swirl Cheesecake Squares - Uses 3/4 Jar of Apricot Jam
Yummy cheesecake bites mixed with swirls of jam, you could use any other jam flavour for this recipe.



Apricot Bakewell Slices - Uses 1 Jar of Apricot Jam
Bakewell tarts usually use raspberry jam, but you can change it up with other flavours. This traybake is great for bake sales.


Strawberry & Vanilla Cake - Uses 1 Jar of Strawberry Jam 
This cake is great for summertime or birthday celebrations.



British Seaside Cake - Uses 1 Jar of Strawberry Jam
Another fabulous bake for summer, topped with 'ice cream' cupcakes.


Spiced Jammy Flapjacks - Uses 1 Jar of Strawberry Jam
This is an easy recipe to make and great for picnics and long journeys.



Rhubarb & Ginger Jam Cake - Uses 1 Jar of Rhubarb & Ginger Jam
A tasty cake full of flavour and the brown sugar drizzle is to die for!



Chocolate & Marmalade Cheesecake Brownies - Uses 1 Jar of Marmalade
Gooey and squidgy brownies with a chocolate orange flavour.



Carrot & Orange Cake - Uses 1/2 Jar of Marmalade
Marmalade fans will love this cake and it can be decorated with sprinkles of your choice.



Friday, 14 April 2017

Mini Layered Easter Cakes & A Mary Berry Homeware Competition!


As you will know if you've been to my blog before, or if you follow me on social media, I am a huge fan of The Great British Bake Off and the Queen of Baking that is Mary Berry. Every year I 'bake along' to GBBO and it's really expanded my baking skills and repertoire. I was beyond excited when I was offered the chance to host a competition that Mary Berry herself would be judging the winner of! In this post you can find out how to enter the competition to be in for a chance to win a set of Mary Berry Homeware and a signed book from Mary!


I first saw Mary Berry's homeware range at The BBC Good Food Show Winter 2016 and I immediately fell in love with it's pretty patterns and pastel hues. The range is beautifully packaged and presented and I wanted to make something that really complimented it. So I decided to use the colours in the range - pastel pink and teal to make these gorgeous layered mini cakes. And seen as it's Easter, they just had to be topped with mini eggs!


I started by making the sponges. I had three mixing bowls and into each one I put 120g butter and 120g caster sugar. I then put drops of blue, pink and yellow food colourings into the mixtures, I made the colour slightly stronger than I wanted the final result to be as the eggs and flour would lighten it. I like to add food colouring at this stage as later on it can remove air from the mixture as you over mix to get the colour right.


I added 2 eggs and 1 tsp vanilla extract to each bowl and whisked in. Finally I folded 120g self raising flour into each bowl.


I baked each sponge in a lined traybake tin on 180C/160C Fan/350F/Gas Mark 4 for between 10-15 minutes. I inserted a skewer into them to make sure they were done. I don't have three traybake tins, I only have two, so I baked two first and then the third. I made sure not to add the flour to the mixture of the one that was waiting to be baked as this would affect the texture of the final cake.


When the cakes were fully cooled I used a 3 inch cookie cutter to cut 6 circles out of each sponge. I didn't throw away the leftovers, I whizzed them up in my food processor then put them in a freezer bag and froze them. I'll use them to make cake truffles in the future (check my recipe finder page for all my cake truffle recipes if you'd like to do the same).


I made a vanilla buttercream by mixing 200g butter, 400g icing sugar and 2 tsp vanilla extract. I used my Wilton Number 6B Open Star tip to pipe blobs of it on the blue bottom layer.


I did the same with the middle yellow layer, then topped with the final pink layer.


I then used a Wilton 1M tip to pipe rosettes on top of each cake and I placed three different coloured mini eggs carefully into the middle.


I was so pleased with these little cakes, they look so pretty and I though they really complimented Mary's beautiful homeware range. They tasted pretty scrumptious too! The sponge was lovely and light and the delicate vanilla buttercream was the perfect finishing touch. I felt like I could almost have been at afternoon tea with Mary Berry herself - a girl can dream!


The Competition

Ok so onto the competition! What you need to do to enter is head over to my Facebook page by clicking here and commenting onto my post with a photo of your Easter bake.


Full details:
- Bloggers and non-bloggers can enter
- The winner's prize is a Mary Berry Homeware set which includes: a cake stand, mug set, cake plates, cake forks and a cake slice
- The overall winner from all five blogs will win a signed book from Mary
- You use any recipe you like to make your Easter bake
- The entries will be shortlisted to two finalists and Mary Berry will be choosing the winning entry to receive the homeware set and then the overall winner for the signed book
- The competition closes on 2nd May, and Mary will begin judging in the week commencing 8th May

- If you have any questions please comment on this post and I will answer you

I can't wait to see all of your Easter bakes!





I'm linking this recipe up with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation and I'm also linking up to Cook Blog Share hosted this week by Easy Peasy Foodie.



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Mini Layered Easter Cakes (Makes 6)
Ingredients
  • 560g Baking spread
  • 360g Caster sugar
  • 6 Eggs
  • 360g Self raising flour
  • 5 tsp Vanilla extract
  • 1 bag of Mini eggs
  • Pink, blue & yellow Food colouring
  • 400g Icing sugar
Instructions
Grease and line three traybake tins, or if you have one or two tins, grease and line them and then wash between batchesTo make the sponges you need three mixing bowls. Into each one put 120g of the butter and 120g of the caster sugar. Cream them all together, then in the first bowl put a drop of blue food colouring, in the second bowl a drop of pink food colouring and in the third bowl a drop of yellow food colouring. Mix in well and add more if needed. Make the colour slightly stronger than you want as the final result will be lightened by the addition of the eggs and flourAdd 2 of the eggs and 1 tsp of the vanilla extract to each bowl and whisk inFold 120g of the self raising flour into each bowl. Tip: If you have three traybake tins then add the flour to all of the batters, if not, wait to add the flour until you're ready to bakePour and smooth out the batter into the traybake tin(s) and bake them on 180C/160C Fan/350F/Gas Mark 4 for 10-15 minutes until a skewer inserted into the sponge comes out cleanCool the sponges fully on cooling racks. When they are cool use 3 inch round cookie cutter to cut 6 circles out of each spongeMake a vanilla buttercream by mixing together 200g of the butter, the icing sugar and 2 tsp of the vanilla extract. Put half of it into a piping bag fitted with a Wilton Number 6B Open Star tip and pipe blobs of it on the blue bottom layer of spongeCover with the yellow sponge layer and again pipe blobs of buttercream onto it, then top with the final pink layerPut the other half of the buttercream into a piping bag fitted with a Wilton 1M tip and pipe rosettes onto the top of each mini cake, then place 3 different coloured Mini Eggs into the middle

Sunday, 9 April 2017

Chocolate & Caramel Golden Egg Cupcakes



Easter is one of my favourite celebrations as it's such a lovely time of year. Seeing spring flowers popping up all over the place brings a smile to my face every time. And it's nice not to feel that cold bite in the air anymore. Plus there's a ton of chocolate and an extra two days off work which never hurts! I'm especially looking forward to Easter weekend this year as we've been so busy decorating our new house and we'll finally have some time to relax and see friends and family over the Easter weekend. I hope you all have lovely and relaxing Easter weekends planned!


To make the chocolate sponge I first creamed together 170g baking spread and 170g caster sugar.


I added 3 eggs and mixed them in.


Then I mixed in 140g self raising flour, 30g cocoa powder and 1/2 tsp baking powder.


I divided the cupcakes into cases (I used some brown ones and some gold foil ones as I wasn't sure which would look best!)


I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.


When they were cool I used a cupcake corer to remove a section from the middle.


I filled each hole with some Carnation caramel.


I made a buttercream by mixing together 150g baking spread, 300g icing sugar and 1 tsp vanilla extract. I then added 75g melted Galaxy chocolate and mixed until smooth.


I piped the buttercream onto each cupcake to resemble a nest, then placed 3 Golden Galaxy Eggs into the middle.


These cupcakes are so decadent and indulgent! The sponge is light, the caramel is rich and the buttercream has that hint of chocolate flavour that is fully satisfied by the shimmering golden eggs. And if you don't tell your friends and family about the caramel inside, they will get a yummy surprise when they dig in!


I'm linking these cupcakes up with a few blogger link ups this month. Treat Petite hosted by myself this month (and Cakeyboi on alternate months), and Desert Island Dish hosted by Good Egg Foodie.


Also linking up to Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.




print recipe

Chocolate & Caramel Golden Egg Cupcakes (Makes 12)
Ingredients
  • 320g Baking spread
  • 170g Caster sugar
  • 3 Eggs
  • 140g Self raising flour
  • 30g Cocoa powder
  • 1/2 tsp Baking powder
  • About 1/3 can of Carnation Caramel
  • 300g Icing sugar
  • 1 tsp Vanilla extract
  • 2 packs of Golden Galaxy Eggs
  • 75g Galaxy chocolate, melted
Instructions
To make the chocolate sponge cream together 170g of the butter and the caster sugarAdd the eggs and mix them inMix in the self raising flour, cocoa powder and baking powderDivide the cupcakes into 12 muffin cases and bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutesWhen they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcakeFill each hole with some of the Carnation caramelMade a buttercream by mixing together 150g of the baking spread, the icing sugar and the vanilla extract. Then add the melted Galaxy chocolate and mix until smoothPipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle