My Jubilee street party… in December!

27 May

The jubilee is nearly upon us and it’s time to say

Congratulations

to ‘Big Hungry Gnomes’ for winning the Lakeland Giveaway.

(I’ve emailed you!!)

The Jubilee street party

I started “celebrating” the Jubilee last year back in a freezing cold and wet December when I did a photo shoot for Talking Tables. I made a gazillion cupcakes for the shoot as they have so many gorgeous ranges and tons and tons of really cool cakestands – you know the one’s that are made of the ultra strong cardboard that slot together.

Jubilee

These are just the cream coloured cupcakes I made. I made the same amount in red and blue too!

I had to set up a street party scene outside with mis-matched chairs and their fab goodies like the bunting, tablecloth, crowns, cake thrones, flags and these Jubilee cake pop tops complete with Buck house, guards, Queenie and Prince Philip and of course the corgis. I completely love them! Aren’t they cute?

Talking Tables - Jubilee Street Party - Pop Tops

It was at this point that I re-fell in love with Victoria Sponge cakes. I made this one from my Mary Berry Baking Bible and it’s fantastic as it not only tastes amazing but it’s bigger than most recipes. A door step wedge of cake is what I like!

Here I am with the photographer’s assistant Henry on another of the shots. I can’t tell you how challenging it is to shoot summer in the middle of winter! This range is really summery and it was dark and gloomy all day and pitch black by 4pm! Tomorrow I am starting a week long shoot with Talking Tables again, only this time we will be shooting Christmas ranges- so roaring fires on the hottest day of the year!

Talking Tables - Jubilee Street Party

The main Street Party shot took a while to get set up. All of a sudden our lovely photographer Oliver Gordon got me to get everything in place really quickly as he said it was about to rain. ” No, it’ll be all right” I said. I always say this and guess what? 30 seconds after he took the final shot it tipped it down! We had to race to get everything inside really quickly. Rain drops on a dusted Victoria Sponge cake does not make for a nice shot!

Talking Tables - Jubilee Street Party

Looking at the end result you would never know that it rained so soon afterwards. It looks like a lovely bright summers day doesn’t it. Let’s hope it’s this summery for the big day next week!

enjoy!

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Lakeland Jubilee giveaway!

22 May
Lakeland STREET PARTY COLLECTIONWhat are you doing for the Jubilee Weekend? We’ve got loads of plans for garden party gatherings and family BBQ’s (fingers crossed for good weather!)
If like me you’re planning on making some Jubilee cupcakes,cookies, trifle and a good old Victoria Sponge to make the celebrations go with a swing then this is the giveaway for you!

The Giveaway

The Giveaway!

Lakeland have kindly given me some fantastic Jubilee goodies to giveaway worth £23.73
The prize includes …
  • A two tier street party cake stand
  • 20 food flags- perfect for cupcakes and sarnies alike
  • 20 Street party paper napkins
  • 60 Street party cup cake cases
  • 30 Union Jack cup cake cases
  • 3 x crown cookie cutters
  • 1 x flag cookie cutter
All you’ll need is some bunting, a table and a load of mix and match chairs and you’ll be set to go!

How to win these Lakeland goodies

To win all you need to do is be a subscriber to cakesbakesandcookies.com and leave a comment below telling me why you should be the winner.

To subscribe pop your email address in the subscribe box on the top right of the home page. (Don’t worry, you won’t be bombarded with emails- you’ll just receive each blog post I write!)

The winner will be notified on Friday 25th May .

Good luck bakers!

EmmaMT

Please note this giveaway has ended now! Thanks for stopping by!

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Dotcomgiftshop.com and Cakes Bakes & Cookies

17 May

I have been a fan of Dotcomgiftshop.com for ages, ever since Tim and I saw them at a trade show years and years ago. They always seem to be at the forefront of the latest trends. They were the first place to do the cupcake designs on cakestands, tea towels, mugs etc, that are everywhere now. They were also the first to do those giant cupcake cookie jars that every high street shop seemed to copy. They do tons of other things too, but for some reason the cupcakes stick in my mind. I can’t imagine why!

Since that first introduction to their fab collections I’ve become really familiar with their brand. I’ve featured them in many interior photo shoots and get their press releases so I can keep up to date with what they’re doing for the up and coming seasons. (Magazines always work months in advance. At the moment in my world it’s September and Christmas as well as being late Summer!)

So, you can imagine how excited I was last week to receive a message from Dotcomgiftshop.com telling me that I had been featured in their ‘Biscuit blogs we love‘ post and asking if I would like to be part of their blog network. Would I mind?!?!?!? What a compliment! They’ve even given me this little button to put on my blog! See?

Of course I jumped at the chance, so I’ll be testing some of their products (as seen here – in and around this post) from time to time. The choice of beautiful cake related items is endless. Just check out their website….dotcomgiftshop.com

enjoy!

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The Vintage Fair

14 May

On Saturday, Tim and I took the girls to a vintage fair at a local pub,The Bickley, in Chislehurst. It was the first one we had been to and it was brilliant. The whole garden was taken up with a huge marquee complete with pretty bunting and tables and chairs for you to relax and enjoy the singers and dancing .Cake stands at the Vintage Fair

‘What has this got to do with baking’ I hear you ask, well I’ll tell you. Cakestands!  I have a small addiction to cakestands. I may have mentioned that before. Tim thinks my collection stands a nine, but it’s actually 21 (Shhhh! don’t tell him) I use them for everything, all over the house – fruit bowls, soap dishes and my fav is a huge three tier etagere  with glass plates which has all my corsages, necklaces and some dangly earrings hanging from it.

But my favorite use is of course when we have a family gathering and I can pile them high with cakes, which takes me straight back to the Vintage fair!

Cake stands at the Vintage Fair
At the back of the marquee they were serving tea and cakes on beautiful mix and match vintage china. It looked really great all piled high. There were Victoria Sponges, Coffee and walnut cake, gluten free orange cake and brownies as well as chocolate and sugar mice (well, you have to keep the kids happy don’t you?)

Cake stands at the Vintage Fair

Amongst all these delicacies were beautiful cake stands with price tags on. I was chatting to the owner of the pub who told me about the company that hire out the china for events like the fair and weddings and parties. (It’s called Lilac and Willow you can email them at info@hirevintagecrockery.com, but I have a feeling that they only deliver in the Bromley area)  But they also have a website where they sell the fabulous cakestands.

Cake stands at the Vintage Fair

Cake stands at the Vintage Fair

I got to see a great selection of their wares on one of the stalls.  Caketands are just a small selection of what they sell. There are also pretty plates and teacup and saucers filled with candles as well as vintage tins. Visit their website at www.bespokebyblossom.co.uk

Cake stands at the Vintage Fair

I have to say that my favorites were the ones with the tea cups at the top – how great would they be for storing and displaying earrings? and the ones with the square cake plates at the bottom tier. I haven’t got any like that, but as Tim was with me I had to resist. Thanks goodness for the website. Now I can sneak one home without him noticing and when her mentions it I can say “What that old thing. I’ve had it for years!!!”

enjoy!

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The Cartmel taste test- Part # 2

11 May

Last time I was asked to taste test some of Cartmel’s delicious puddings I suffered a serious backlash. “Why wasn’t I invited to help you out with the sticky toffee pudding” and ” Don’t you know that sticky toffee apple crumble is my favorite????” came the cries from family and friends.
So, this time I decided to share the wealth. Cartmel sent me a Summer fruit pudding with Belvoir elderflower cordial and a Tangy lemon drizzle pudding. They sounded divine!

tangy on the tongue

Now, although I could pretty much eat both of these myself, I decided to take them along to my sister Shelley’s house when the whole family all got together for lunch. There’s a lot of us so the two puddings would be perfect. I was assuming that the little people wouldn’t be trying any (because I wouldn’t let them!)

Straight out of the packaging & ready for the oven

We popped the lemon pud in the oven. Just the smell of it when you take it out of the packaging is enough to get your mouth watering, but the whole kitchen was filled with that lovely citrus scent when it was ready to be served after 20 minutes and the lemon drizzle topping was bubbling away.

Just look at the golden colour of that lemon drizzle!

There’s something really great about a pudding. I think it’s the way the lemon topping oozes onto the cakey part giving it that extra kick. I tried to share it out evenly, but kept a sneaky bit back for a second taste – you know, just to be sure I REALLY liked it! Of course I did! I loved it. It was sweet and tangy with just the right amount of goo. The pudding was also really light and fluffy. I’d love to know what their secret is?

Get ready for summer

The summer pudding was served cold but I think it would have tasted great warmed up too. Can you heat up summer pudding? I’m not sure, but I love a warm mix of berries with a dollop of creme fraiche.

One, two, three and lift off the plastic bowl!

Again I shared it out with my family. The moment I cut into the dome you could see all the berries bursting to get out. The cordial syrupiness was really lovely and made for a very moist pudding.

How good does that look?

Perfect with a dollop of creme fraiche

The taste test result

When I asked which one was everyone’s favorite the results were 50/50. But I think I would be swayed towards the lemon pudding. It just had the perfect amount of sweetness with that tangy kick you need with a lemon dessert. I’d definitely buy them both again. As you can imagine, there wasn’t any left and between you and me… I scraped all the lemoniness out of the foil container as I just couldn’t leave it alone!

 Which one would you have prefered? Or is it back the the sticky toffee pudding again?

Cartmel Summer fruit pudding with Belvoir elderflower cordial and a Tangy lemon drizzle puddings are available from Waitrose, Booths and fine independent food retailers. Why not visit www.cartmelvillageshop.co.uk or call them on  015395 58300 to find your nearest stockist.

enjoy!


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Rhubarb & white chocolate cake recipe

8 May

rhubarb!

Rhubarb cake

When my friend Sam asked if I wanted some of her Mum’s freshly grown/picked rhubarb I jumped at the chance. I had never baked with it before so I did what every cake obsessed blogger would do. I trawled through all my cook books looking for a nice juicy cake recipe to share with you all. EVERY ONE OF THEM! (I’ve got a lot!) Guess how many rhubarb recipes I found? Two. One was for rhubarb crumble and one was for rhubarb chutney! I mean come on you celeb chiefs. What’s wrong with good old rhubarb?

Luckily Sam sent me a link to a great blog mygloriousfood.com where the author Nadia has a great rhubarb cake recipe. I tweaked it just a little (who doesn’t love white chocolate with their rhubarb?) I hope Nadia doesn’t mind!

The Ingredients

  • 160 g butter at room temperature
  • 180 g caster sugar
  • 3 eggs
  • 1 tsb vanilla essence
  • 150 g plain flour
  • 50 g ground almonds
  • 2 tsb baking powder
  • 250 g rhubarb
  • 100g white chocolate – chopped up into little pieces
  • icing sugar to sprinkle

How to make Rhubarb and white chocolate cake

Heat your oven to 180°C, Fan 160°C,  Gas mark 4. Line a 9″ cake tin with grease proof paper. Or cheat like I did and use a silicon cake ‘tin’- no paper required.


Rhubarb cake recipe

Blend the butter and sugar together till smooth

Rhubarb cake recipe

Chop up the rhubarb into 2cm pieces

Rhubarb cake recipe

I didn’t have any chopped almonds so I decided to use my fab hand held blender attachment to chop them up

Rhubarb cake recipe

Et voila! It worked! Hooray for having equipment on hand…. and a packet of almonds!

Rhubarb cake recipe

Add the eggs one at a time with a little flour to prevent it from curdling. Mix in the remaining flour and baking powder along with the vanilla essence.

Rhubarb cake recipe

Add the chopped almonds and white chocolate

Rhubarb cake recipe

Scoop the cake batter into the cake tin

Rhubarb cake recipe

Put the rhubarb on top of the cake mix and push it in with your finger so it sinks in a bit.

Rhubarb cake recipeMy rhubarb didn’t squidge in that deep but it didn’t matter, it sinks in when it’s baked anyway. Sprinkle a couple of tea spoons of sugar over the top of the cake and pop it in the oven for 30-35 minutes. It’s baked to perfection when a skewer comes out clean and your house smells divine!!

Once it’s baked leave it to cool down on a rack for a short while. Sprinkle icing sugar over the whole cake and eat it before it cools down too much. It tastes sooooo good while it’s still warm.

You can add ice cream, custard or just plain cream but to be honest I had it on it’s own. In fact if I’m completely truthful I had to make this cake twice. I promised my dad a slice – as he loves rhubarb and I ate practically the whole first cake on my own. It’s my new favorite. I couldn’t leave it alone!

Rhubarb cake

enjoy!

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The Busy Girls Guide to Cake Decorating – book review

5 May

The Busy Girls Guide to Cake Deorating

This book is great. It’s the perfect mix of delicious cake recipes and ‘how to’ decorating tips. ‘The busy girls Guide to Cake Decorating’ (David & Charles Publishers) is by Ruth Clemens of The Great British Bake off fame! 

I, like to so many other baking enthusiasts love ‘The Great British Bake off’ TV programme. Ruth was in the first series and when the final episode finished there was a synopsis of what each of the finalists were up to now and that’s where I learnt about her cake blog ‘The Pink Whisk‘. I’ve been following her ever since! 
I’ve commented on her blog many times and emailed her a few times too. Last Thursday I tweeted that I was really excited to have received her new book to review here on CakesBakesAndCookies.com, so when I saw her  stand at ‘The cake decorating and baking show‘ last Sunday I had to say “hello”. To my complete astonishment she knew who I was (after I said “Hello, I’m Emma MT) She  jumped up and came and gave me a hug. To say I was seriously flattered would be an understatement. It totally made my day! 

Anyway, back to the book….

Now, I love a good cake book, but the design and layout of this one really feels like it’s aimed right at me. I love the way the pages look like a lined notebook, but my favorite little touch is all the Sindy dolls throughout. Not the new kind, the old ones that I used to play with for hours and hours with my friend Dena from up the road. They were so beautiful. Seeing them on the pages just made me really smile. It’s the simple things in life that make me happy! 

So what’s in the book?

The contentsThe Busy Girls Guide to Cake Deorating

Get ready   - equipment and ingredients.

This is where Ruth shows you what she uses to make the cakes in the book. It’s nearly all things that you would already have at home – with just a few exceptions. She also goes through each food ingredient and what she uses. It’s always great to get an inside view on that , don’t you think?

Get baking – Cake and icing recipes

There’s plenty of advice here on how to line a cake tin with greaseproof paper and all the recipes you’ll need to create her cake designs including Madeira cake, chocolate cake, fruit cake, (these all have the quantities for different size cake tins – I love that. You hardly ever see such detail in baking books and it just makes life so much easier. No guess work!) There’s also vanilla, chocolate, lemon and  blackberry cupcakes, vanilla sugar cookies, buttercream,chocolate frosting and royal icing. Phfeeew!The Busy Girls Guide to Cake Deorating

Get decorating – Techniques and know how

If you’re new to cake decorating Ruth’s easy to follow guidelines are just what you need. She makes it all look so easy, from piping lines and patterns to levelling the top of a cake and how to cover a cake in marzipan and sugarpaste.

Now get busy – 25 projects 

Evening whip ups – to make in an hour or less.

Ruth has a really good eye for creating a pretty cookie or cake with really easy to achieve techniques- and in no time at all. I’m always finding myself wanting to rustle something up at the last minute and these are just the ticket. I love the strawberry cookies made with heart cutters. So clever. Perfect for the next school cake sale I think!The Busy Girls Guide to Cake Deorating

Half day delights – When you’ve got a couple of hours

These are larger scale cakes with a bit more complexity. The ruffles on the mini cake are so sweet. I have to use them somewhere! I also love her technique for creating sugarpaste buttons. The Busy Girls Guide to Cake Deorating

Weekend wonders – longer projects

The clever thing about this book is that there’s no nonsense when it comes to how long it will take to decorate a cake. I was always surprised when a simple cake would take me 9 hours to decorate but it’s true. It always takes longer that you expect. 
The cakes in this section need more time, but the end result is well worth it. I love the use of colours. The cakes are so pretty. 

Extra pages

There are also pages on troubleshooting (I love the shot of the cake with the smoother smashed into it!) templates and a list of suppliers.
I have to admit that as I’ve been decorating cakes for a while now I didn’t think there would be so much to learn from this book. I thought it would be a really inspirational design resource but boy was I was wrong! Throughout the recipe and decorating pages are loads and loads of really useful tips. Things I have never heard before and I’m going to be able to implement them in my baking and designing, like “chilling a cake before levelling it will make it easier”. I knew I’d like the book just from the cake on the front cover (you can always tell if someone decorates in a similar way to you!) but it’s a real treasure and I’m sure the pages will be dog eared very soon. 
Word has it that Ruth is working on a new book already. I for one can’t wait to see it. If it’s anything like ‘The busy girls Guide to Cake Decorating’ it will also be a winner! 
You can buy The busy girls Guide to Cake Decorating on Amazon by clicking the image or link below.

enjoy!

The busy girls guide to cake decorating, Ruth Clemens

The Busy Girl’s Guide to Cake Decorating: The fast, simple way to impressive cakes and bakes

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Cake tins, quantities and baking times

2 May

What quantities do I need for different sized cake tins

I’ve been asked a few times now how you work out what amount of ingredients to use for different size cake tins. In the past I’ve doubled and tripled a basic recipe which has always worked, even if there is a bit too much sometimes (cupcakes anyone!) I’ve also tried to halve recipes for smaller tins, and that sometimes works- but not often.

You see there is a real science to baking, so reducing any ingredients can throw it completely off balance and end in disaster. Trust me I know! I’ve been there and got the T shirt!

It took me a while, but I eventually found that there is a formula to successful cake baking. You need to take a basic 8″ cake recipe and use the chart below. Most recipe books give ingredients for an 8″ cake  tin whether it’s a sponge cake, coffee cake or chocolate cake, etc. So, if you are making a 10″ cake you would use 1 ¼ the recipe of an 8″ cake.

N.B. If you need to use half an egg- crack it open,whisk then weigh it and then halve it.

Cake tins and and ingredients quantities

Round

cake

Square

Cake

Multiply an

8” cake recipe

 by …

Baking time

160°C (140°C Fan) Gas mark 3

4in

3in

¼

15-20

5in

4in

1/3

25-30

6in

5in

1/2

35-40min

7in

6in

3/4

45-50min

8in

7in

1

55-65min

9in

8in

1 ¼

60-70min

10in

9in

1 ¼

65-75min

11in

10in

2

90-100min

12in

11in

2 ½

105-115min

14in

13in

3 ½

–

I’ve never made a 14” cake (and I don’t want to guess the timings) so I would say bake it for 120 minutes and then test to see how it’s doing.

To test if a cake is ready lightly press the top of the cake with your finger. If the surface springs back straight away it’s ready. If it slowly comes back it needs more time. Another way to test if a deep cake is cooked right through is to put a knife or skewer into the centre of the cake then pull it out. If it comes out clean then the cake is ready. If the knife is gloopy it probably needs another 5-10 minutes or so. If it’s only a little ‘wet’ give it another 2-3 minutes baking.


I hope this has been helpful.

enjoy!

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How much sugar paste do I need ?

1 May

Covering a cake with sugarpaste

When it comes to decorating a cake you need to know how much ingredients you’re going to need. One of the most important ingredients to consider is the sugarpaste. Buy too much and you can always store it for next time, but buy too little and you’re stuck!

I’ve devised the following charts over the years to help me get the right quantities. So, now you can work out how much sugarpaste you  need to cover a cake and a cake board too.

Most of my cakes are about 3″ tall. I roll out my sugar paste to around 5mm thick. That way it has enough give to fit over the edge of a cake without tearing. It can also be smoothed easily. If you are covering a shaped cake add at least 1.25g of sugarpaste to these quantities.

How much sugarpaste to cover a cake

Size in Inches

Quantity  for a Round Cake

Quantity for a Square Cake

6″

600g

750g

7″

850g

875g

8″

975g

1kg

9″

1.1kg

1.25kg

10″

1.45kg

1.5kg

11″

1.75kg

1.75kg

12″

2kg

2.2kg

14”

2.7kg

3kg


Cake boards

I cover cake boards with icing at least a week before I need to add a cake to the board. That way it has time to set really hard and won’t get finger prints when I handle it. But I’ve also recently discovered that you can pop a cake board in a warm oven to speed up the process if you’re on a tight deadline. An hour in an oven at around 50-100 C is all it needs. Leave it to cool completely before you touch the top.

How much sugarpaste to cover a cakeboard

Size in Inches

Quantity  for a Round board

Quantity for a Square board

6″

150g

150g

7″

250g

350g

8″

450g

450g

9″

600g

600g

10″

700g

700g

11″

725g

725g

12″

825g

825g

14”

850g

3kg

I hope this has been helpful. Until next time!

enjoy!

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Cake International’s ‘Cake decorating and baking show’

29 Apr

Cake inspiration

Tea pot and bunting cakeNow, I had no plans to write this post tonight but after my visit to Cake international’s ‘The Cake decorating and baking show’ at London’s Excel today I just had to share with you some of the inspirational cakes I saw!

head cake

I didn’t think I was going to be able to make it to the show as I have been shooting a lot this week and had family commitments all weekend, but it all worked out perfectly for me and mum to go to the exhibition and have a bit of a cake shopping spree. (Gosh I hope Mr MT doesn’t read this! If he does I didn’t spend that much…really!!  And Poopah nor did mum….Ahem)overhanging decoration cake

The exhibition has been at Birmingham’s NEC in the past and this was its first time in London and judging from the crowds (and serious elbow pushing – manners ladies please!) it was a resounding success!

Zebra cake

Mum and I were really impressed by all the great and new decorating equipment on offer (more on that in future posts – loads more actually. I can’t wait to share them with you) but it was the cakes that we were really in awe of. There were loads of categories in the competition including two tier or more cakes (with no height restrictions!) shaped cakes, shoes and handbags,  cupcakes, classic cakes and there was even an under 12′s category (one for Beau next year I think). The standard was so high and we couldn’t believe how some of the amazing cakes were only awarded silver, bronze and merit of achievement awards when they were so fantastic.

I should point out that all the cake decorations had to be completely edible. The details on some cakes were just amazing. They looked like plastic toys. The tiger below actually had tonsils!tiger and dragon cake

tiger and dragon cake

tiger and dragon cakeWe spoke to one of the judges and even saw judges talking to some of the younger entrants explaining what they look for when judging and where they could improve for next time. They even turned the cakes around to look at the back and see if any areas that would normally not be seen were neat. They were looking for originality, skill and neatness. Our hearts went out to all the entrants. They must have put in so much time and effort.

Nova's gold cake

One of the entrants was a lovely lady called Nova. She works in my local cake decorating shop in Bromley – who also had a buzzing stand at the show Cake craft world. When I popped into the shop last week Nova was telling me that she had entered the hand bag and shoe category. I was really looking forward to seeing her design and I was completely bowled over when I saw it. It was INCREDIBLE! I have never seen such life like shoes. Nova’s were so detailed with a snake skin look, detailed laces on the trainer and the cake board detailing was amazing too. The bag looked like you could just pick it up and go out for a night on the town with it. She got a very well deserved GOLD !!!!!

Nova heel cake

Nova's heelNova shoe cake

Learning new tricks

There were loads of demonstrations going on at the stands and that’s where we bought the most stuff. We bought letter cutters, imprint rolling pins, square plunger cutters, to name just a few, but it was on Karen Davis stand that we really had to hold our selves back. She has the best silicon moulds ever. She showed us how to create a head using one and how she gets the eyes to look so cute and glisteny. We loved these! The teddies were really cute too!

Karen Davis demo

Karen head demo

More great cakes we saw

I really wish that I had taken my DSLR to take proper photos rather than these snap shots taken with my phone, but then again  I also wish that I hadn’t dropped my camera and broken the lens last week!

Anyway, here are some more of the amazing cakes we loved.

handbags and shoes cakeBritish cakeMario cart cakeTinkerbell and fairies cakeElephant cake5 tier wedding cakeDog cakeIndian cakecupcakesKaren Davis teddiesJubilee cake

The highlight

As if seeing all these cakes and buying tons of new toys wasn’t exciting enough, I also got to meet Ruth Clemens from The Pink Whisk. You might recognise her from the first series of ‘The Great British Bake off’.  I’ve been following her fab blog for ages and last Thursday I tweeted that I was excited to have just received her new book to review here on CakesBakesAndCookies.com.  (that will be later this week) and I had to say hello and she remembered me. That made my day! She’s was so lovely and so slim and tall! How does she stay so slim whilst coming up with all those amazing recipes! I need to know her secret!

So, I hope you have enjoyed this little whirlwind tour of the show. There’s another show in Birmingham in November, but I am definitely going to be entering the competition in London next year, hopefully with Beau. Time to put my thinking cap on I think!

EmmaMT

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