I made my first batch of mince pies yesterday, the smell in the kitchen really made me feel Christmas-y! I use a Ballymaloe recipe for the pastry, it’s a rich pastry – it uses a lot more butter than normal and an egg to bind.
Remove from the tray, cool on a wire rack and dredge in icing sugar.
These were actually my Easter Cupcakes! But I’ve only gotten round to adding them now! I made plain vanilla cupcakes and made a “nest” out of chocolate buttercream. I filled the little nest with Smarties and mini Lindt chocolate eggs!
I started a Beginners Sugar Craft Course in Cakebox in Dun Laoghaire. The course is six weeks long. Over the duration of the course I’ll learn the correct method to almond paste and sugar paste a cake, how to frill a cake and pipe in royal icing. I’ll also learn how to make christening decorations, booties, cradles, sugar babies, sugar roses, rose leaves and filler flowers!
On my first day last week we covered our dummy cakes with Covapaste white icing, using alcohol to bond the icing to the dummy cake. Then we used our crimpers to crimp a pattern around the edge of the cake and the board.
Our instructor gave loads of tips and advice over the course of the evening, a lot of the stuff she covered off were questions I’d always had! So it was useful!
Every week we’re going to build on what we’ve done to our dummy cake so prepare to become overly familiar with my cake!
I’m mad for all things mini these days! It’s so easy to make a lunch when things are already in lunchbox friendly sizes. Mini brown breads are my new favourite example of this. Making my bread mix in scone form saves me slicing and dicing a bread loaf!
One of my favourite bread mixes is the Odlums one. I think it’s actually the recipe on the back of the bag of flour… But I’ve copied the quantities from the site below! The site’s recipe is for a loaf of bread. I’ve amended the cooking instructions in the last step to reflect the fact that the mini breads will cook faster!
I attended the Cute Cupcakes and Icings class in the Cooks Academy Dublin last night. In a word, fantastic! At the start of the demo the tutor demonstrated how to make the perfect moist cupcake, then we were sent back to our workstations in pairs to make a tray of cupcakes.
Our booklets also had the recipes for four different icing types – Buttercream, Chocolate Glaze, Glace Icing and Creme au Beurre Meringue. The tutor demonstrated all but one icing, the Creme au Beurre Meringue. Again, after the demo we went back to our workstations in pairs and made the three icings she had demonstrated. We came away with a recipe booklet so I might give the Creme au Beurre Meringue a whirl at the weekend and see how it goes! We were also shown a few different icing techniques (I took quite the shine to marbling the chocolate glaze!) Continue reading →
Friday is Bake Off day in work so I decided to make a Jam Swiss Roll. I love Swiss Roll! Given that it’s a whisked sponge recipe they’re never too stodgy and I get to fill them with raspberry jam, my favourite jam!