Prohibition Bakery book review & giveaway

Prohbition bakery review and giveaway Prohibition Bakery book review and giveaway

I bet the title of this post grabbed your attention. Prohibition Bakery! Prohibition = alcohol and in cakes that can only be a good thing.

I’ve made quite a few boozy cakes here on CakesBakesAndCookies.Com, The whisky cake aimed at my dad, the Black forrest gateau aimed at the husband and don’t get me started on boozy mince pies -aimed at everyone! So when I saw this book was about to land in the UK I had to get my hands on it. It is literally bursting with amazing cupcakes all with a touch of the hard stuff. I’m not a big drinker (unless it’s Dr Pepper!) but I love an alcoholic cake. The flavour just adds that little something extra.

The Prohibition Bakery

The Prohibition bakery isn’t just a book. It’s an actual bakery in New York City run by the very talented Leslie Feinberg and Brook Siem. The duo set up the bakery in 2011 transforming your favourite cocktails into tasty cupcakes. Flavour is the name of the game and every conceivable flavour is included in this book. Fifty five recipes to be exact.

So, what’s the book all about?

You’re gonna love this. Here’s a run down of the contents titles and just one example of what you can bake !!!!

  • Vodka – White Russian anyone? Super cute looking cupcake.
  • Rum -This is a nice big chapter.  Mojito cupcake- probably one of my all time favourite cocktails. Definitely going to make this one!
  • Whisky – The Sherlock and Watson cake sounds like it has a powerful punch, with an Earl grey and Highland scotch filling. There are eight Whisky cakes to try. Eeek!
  • Gin – It’s not everyday you come across a cupcake named ‘Suffering bastard’ It’s a ‘hair of the dog’ cupcake with gin and bourbon!
  • Tequila -Margarita. What more can I say?
  • Wine – Port in the storm. I love port and these cute little chocolate cupcakes look too good to miss.
  • Beer/Cider – The ‘apples to apples’ cupcake sounds amazing – pumpkin, cinnamon and applejack brandy. Niiiice!
  • Liqueur – For me it has to be Amaretto sour. Amaretto is basically alcoholic Dr Pepper to me. 😀
  • Cocktails  – Not the cake variety. Actual cocktail recipes. A great end to a great book.

Prohbition bakery review and giveawayI love it that the introduction of this book includes everything you need to know to make a great cupcake – from building a baking kitchen, equipment and the basics right through to creating new flavours, frosting tips and everything you need to know about infusions and fillings. Once you have these down you can make all sorts of flavours using their guidelines. Tips like making an infused jelly will bring out the flavour more than just adding that ingredient to your cake mix.

The photography is dark and moody with loads of old photos from during the prohibition age. I love the shot of the ‘ladies against prohibition’ with their old time fashions and serious faces. The pages have sticky tape marks on them like the book’s a scrap book – nice touch. The photos of the cakes are really close and make you want to learn how to get those pretty star topping effects so big on the top of a cupcake – they’re perfect! The recipes are easy to follow and look sooooo delish! I want to eat every single one – especially in the liqueurs section.

I should mention that these are little cupcakes. Eat too many and you know what effect they’ll have.

I really like this book. It’s got a great vibe to it, lots of Leslie and Brook’s personality coming through in the writing which makes it feel really friendly. As much as I think this would make a fantastic gift for a friend I think my mates would prefer a box of cakes made from the book more!

The Prohibition Bakery by Leslie Feinberg and Brooke Siem, Sterling Epicure publishing, is available on Amazon through my affiliate link here

Prohbition bakery review and giveaway

And what about the giveaway?

The lovely publishers of  The Prohibition Bakery by Leslie Feinberg and Brooke Siem, Sterling Epicure publishing, have given me not one, not two but THREE copies of this great book to giveaway to my lovely readers. Wanna win one?

To enter all you need to do is share at least one image from this post on Pinterest AND leave a comment below telling me what your ideal alcoholic flavour cake would be and why. Winners will be drawn at midday Thursday 2nd June 2016.

If you hover over the images on this post a little ‘pin it’ sign will appear to make sharing super easy. Don’t forget to leave a comment too!

 

Good luck!

EmmaMT x

 

CakesBakesAndCookies.com Terms & Conditions

This giveaway will close at 12:00 midday on 2nd June 2016. Sharing an image from this post on Pinterest and leaving a blog post comment is a mandatory entry option. This prize is offered by Sterling Epicure. I am hosting it on behalf of Sterling Epicure. Please note, I am not responsible for posting the prizes out or providing it. Sterling Epicure or their representative will send out the prizes, the winners must provide their name and address once contacted. The winner will be selected at random from all correct entries received. The winner will be notified within 3 days of the closing date. The prize is one copy of the ‘Prohibition Bakery’ book, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.

Lemon Drizzle cake with Flora Buttery

Lemon Drizzle cake with Flora ButteryLemon Drizzle cake recipe

When someone asks you if you’d like to do a sponsored post the chances are you’re going to say yes. When that post involves you baking- and lets face it, demolishing a Lemon drizzle cake in almost one sitting the answer is definitely a double yes!

Flora asked me to choose a recipe from their website  and I have to say I was surprised at just how many recipes there were (gazzillions!) From their selection the Lemon Drizzle cake was the one that I fancied eating most right at that very moment. But I had to wait for the weekend food shop to get my hands on a tub of the Flora Buttery (it’s available in all supermarkets). By the time I had a tub arrived I was craving chocolate so I gave the Flora buttery it’s first baking test run on the choc chip cookies from a few weeks ago. Normally a softer butter (or margarine) would make a really gooey-not-in-a-good-way cookie but these were delish. I’ve already made them again.

Lemon Drizzle cake recipe

Lemon Drizzle cake – everyone’s favorite.

When I used to work at Woman & Home magazine and we had a cake sale it was always the Lemon Drizzle and the banana cakes that sold out first. For that reason I though that it would be a good idea to make this Lemon Drizzle for when I was visiting a friend. It was the perfect balance of sweet and zingy. I baked the cake but I always worry I’m going to drown the cake in the lemon sugar syrup so I just brushed it on liberally when the cake came out of the oven. There’s something very satisfying about watching syrup seep into a cake. As the cake is hot it literally disappears in milliseconds. There was tons of syrup left which made me think I’d made the cake wrong. In hindsight I could have added a lot more syrup at this stage but it still tasted great without it. Really light and the texture of the cake was so soft and springy.

Lemon Drizzle cake recipe

After I had ‘taste tested’ the cake I decided that rather than waste the lemon sugar syrup I would brush most of what was left over on top of the cooled cake. Oh – my- goodness!!!! That’s when it all came together for me. So good. So zingy. So deeeelish! In fact the true test of whether a cake is good is when Tim comes into the office peers over my shoulder while I’m writing this post and says “Mmmm that looks good. Can you bake it again?” – I should note that as my official taste tester he is a bit rubbish. He has amazing will power and will eat just one slice of cake, whereas I will eat till it’s gone (that’s why Monday’s are so good. No kids, no Tim, just me and the freshly baked goods!) I only saved one slice of this for Tim before I headed off to my friends – obviously it was not enough!

My reply to Tim was ” I can make another lemon drizzle cake but I was planning on making muffins today” to which he replied “You can make those too!” Hello ever widening hips!

The Lemon Drizzle Cake recipe

Lemon Drizzle cake recipe

You can 🖨 off this recipe here

Lemon Drizzle cake recipe

enjoy!

EmmaMT x

Disclaimer: Thank you to Flora for sponsoring this post. All thoughts and opinions and ramblings are my own 

Matzah Kugel Pudding recipe for Pesach

Matzah Kugel pudding for Peasach

Matzah Kugel Pudding recipe for Pesach

If you’re Jewish I think I know what you’re thinking. “Oh yeah thanks Emma. Today is the last day of Pesach. Great timing for a Matzah Kugel Pudding!” and I get it. This recipe would have been a whole lot more helpful if it had gone out last week when Pesach – the Jewish passover started. But I hadn’t perfected it then and I don’t want to share anything with you that isn’t just right. Also I had so many downloads this year on the first two days of Pesach for the cinnamon balls biscuits and almond macaroons that I know you’ll love this recipe next year anyway!

This is a basic matzabrai recipe – matzahbrai is an eggy breakfast we eat during Pesach. I love it and eat it all year round for lunch. The key to this recipe is to keep the egg soft and moist. The Matzah Kugel Pudding can become dry and therefore really stodgy really quickly so if there’s a bit of movement when it’s time to take the Kugel out of the oven that’s just fine.

I added a whole load of almond flakes to this recipe as I’m a bit addicted to them at the moment and lets face it this is the perfect time of year to fill up on almonds – basically all the cakes made at Peseach use almonds in one form or another. Almonds make it really tasty. I also add a drizzle of honey on the whole pudding when it comes out of the oven. If you eat it then it tastes divine but if you come back to it the next day and nuke it in the microwave the honey just seeps in. Deelish!
Matzah Kugel pudding for Peasach

You can 🖨 this recipe off here

You can of course make this pudding anytime of year but during Pesach when food gets a little bit limited it’s a real treat. Definitely one to make every year along with the cinnamon balls and almond macaroons. I feel a new family tradition coming along!

Matzah Kugel pudding for Peasach

enjoy!

EmmaMT x

Delicious Date and Walnut loaf recipe

Date and walnut loaf recipe

Delicious Date and Walnut loaf recipe

Sometimes you need a little afternoon pick me up and for me this is it. A slice of date and walnut loaf tastes great on its own but with a little butter spread across it – deeeelishhh!. Oooooh butter! One of life’s little luxuries! The reason I like this loaf so much is because it has a really firm texture. One slice is often enough – who am I kidding one slice is never enough! I wish I could pack it into packed lunches but the whole nut allergy at school thing prevents me so we’ll just have to stick to eating it here at home. (smiles as she types!)Date and walnut loaf recipe

I am a massive date fan. I have them with a cup of tea at the end of the day (instead of another slice of cake or cookie) and the really soft, gooey medjol ones are my favorites. But when you get a regular pack and they’re all a bit hard I bake with them. By soaking the dates in boiling water they get really soft. You can leave them to cool for half an hour and they’re perfectly ready but to make them really moist for your cake leave them over night in an air tight container and give them a shake every now and then.

I didn’t used to like walnuts but over the years they’ve been growing on me. I don’t like it when you can’t taste them in a cake so I often just quarter them so the pieces are big and chunky but you can chop them smaller if you prefer. Toasting them (or baking them in the oven) makes all the difference. It’s like you’re sealing the flavour in. Definitely worth the effort.

Date and walnut loaf recipeYou can 🖨 this recipe off here

Date and walnut loaf recipe

EmmaMT x

 

FAQ: What size eggs should I use for baking?

FAQ: What size eggs to use for baking

What size eggs should I use for baking?

….is a question that I’ve been asked quite a few times – and have since made sure I remember to include that detail in my recipes. I’ve used both medium and large eggs in my cakes. I used to think that larger eggs would make lighter cakes – which it can do for an 8″ cake, but as the cake sizes get bigger and the quantity of egg increases there’s a point when the cake will be ruined. You see the difference in egg sizes will produce different weights. And that’s where the problems start. So, substituting one large egg for a medium won’t make much of a difference but if your recipe calls for 8 medium eggs and you only have large it will be the equivalent of 10 medium eggs! Check out the sizes below.

Small eggs weigh Medium eggs weighLarge eggs weigh

Storing eggs

All eggs are at risk of carrying salmonella bacteria inside their shells and that risk is dramatically reduced if shop bought eggs are stored in the fridge at 4ºC or below. For that reason never use damaged or cracked eggs. Discard them immediately. Eggs should be stored in the fridge until needed then they should be allowed to come to room temperature for an hour before baking. The reason for this is that eggs won’t whisk up if they’re cold – it’s due to the temperature of the air inside they egg whites. They need to be warm enough to easily expand. The whites of an egg is what gives a cake structure and with less air bubbles due to cold eggs you’ll have a less stable cake. Maybe that’s why cakes sink in the middle!?!

NB: How to tell if your eggs are stale

The easiest way to check the freshness of an egg is to place it in a glass of water. If it sinks it’s fresh. If it floats it’s not and bye bye egg.

FAQ: What size eggs to use for baking

A word about egg yolks

If egg whites are full of protein and add lightness to a cake it’s the yolk that keeps it moist. The yolk is the fat part of an egg and will prevent the protein whites from whisking – hence it’s essential to have absolutely no yolk in your whites when making meringues. It’s also why I add an extra egg yolk to gluten free cakes when they need extra moisture.

So, to answer to the original question “What size eggs do I use to bake with?”

The answer is always medium. A lot of the time a cake will need equal quantities of egg, sugar and flour as a base to start from. For a perfectly balanced cake weigh your eggs (once out of the shell) and then use exactly the same amount of the dry ingredients and see how your Victoria sponge improves!

FAQ: What size eggs to use for baking

I really hope that has been helpful. I have to say that when I was looking for facts about eggs I discovered this post on Chasing Delicious which is totally fantastic – as well as gorgeous to look at. Check it out if you want real depth and knowledge about eggs and baking.

Happy baking

EmmaMT x

How NOT to make a mermaid birthday cake

How NOT to make a mermaid birthday cakeSometimes my cakes go wrong and when I say wrong I mean REALLY wrong. I didn’t realise quite how wrong this cake went until I had finished it.  Tim -my harshest critic, walked into the kitchen and I asked “What do you think?” his response after looking at the mermaid was …

“Well, he doesn’t look very happy does he!”

He !!! He !!. Well I guess Tim did have a point. I had given HER the most enormous chest. Not quite sure what I was thinking about whilst making this mermaid for a 6 year old! And to make matters worse this was a cake for Free Cakes For Kids. I managed to squish the head a ‘little’ when I was adding it onto the body (without a neck) and then even further still when I attached the strands of long, heavy, sugarpaste hair. Her beautiful oval shaped head kind of became square and rugged looking. But I didn’t notice at the time. I was too busy concentrating on making the hair stick to her head.

The right way to decorate the cake

How NOT to make a mermaid birthday cakeI was really happy with the rest of the cake.  I baked an 8″ Madeira cake and filled half a Christmas pudding bowl tin with cake mix to get the curved top. I used the ingredients for a 9″ cake and split the mixture accordingly.

I buttercreamed the cakes together – cutting the 8″ in half. I then did a crumb coat and covered the cake in blue sugarpaste. I really like the sea like decorations. The twists were made when I covered the cake board in sugarpaste. I just rolled out different sized cones and twisted the tops then left them to dry out. The same effect was used with the seaweed but the green strips were long and thin and were twisted and stuck to the cake straight away. I like how it gives the base of the cake a 3d effect.

For the air bubbles I rolled tiny little balls of sugarpaste and used a balling tool  to make a hole in the centre. They were then stuck on by making the back damp.

The flowers were made in advance too but just a day before. They were set in painters pallettes so they would dry curved. You can see how I make flowers here.

The cake toppingsHow NOT to make a mermaid birthday cake

Seriously! What was I thinking with those knockers!!!! I can’t believe I thought that looked appropriate for a six year old!!! Anyway, as well as the well boosomed mermaid with the chiselled jaw, I made a number ‘6’ from a roll of sugarpaste which was left to dry for ages – like a week. I also made the name in the same way for the front of the cake. (you can see how I make the names here).The ‘6’ had rocks placed behind to hold it up and in place.

If you really want to know how I made the mermaid this is how!

How NOT to make a mermaid birthday cakeThe mermaid’s tail was added to the cake first then the body. A ‘belt’ was added around the join. The tail and belt were marked with a half moon cake decorating tool. The arms were added and the painted head was attached. Finally the hair was stuck onto the mermaid using royal icing.

I had such great intentions and aspirations for this cake but I felt it fell flat. The little girl who it was for loved it – but let’s face it – she was six, it was a mermaid and it was cake. What’s not to love in her little world? Next time Free Cakes For Kids I promise I’ll do better! Maybe you should give me a man to make from sugarpaste. I think I’ve got that down pat!

All kidding aside – this was another cake for an amazing charity. The recipients are always so grateful to receive a cake for their little ones and it’s an absolute pleasure to be able to give back to our community in that way.

So, have you had a cake that’s gone wrong or just not to plan? I’d love to know all about it and see the cake wreck love. Feel free to share your cakes on the CakesBakesAndCookies Facebook page. It’s good to share.

EmmaMT x

 

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