Tag: pudding

Time to get spicy with this Pumpkin Cake recipe

Pumpkin cake recipe

So go on then. How many times have you carved a pumpkin and don’t even bother to scoop out the insides? We’ve all done it but this year – like last, I scooped out enough to feed a small army and that was with just one daughterling. The other one didn’t even get her’s carved! Teenagers! So we have a whopper of a pumpkin to use and it’s the second week in November. So, I did what every good cake blogger does. I baked!

Pumpkin cake

Every year I give my mum the pumpkin flesh as she makes killer chutney with it but this year I made a cake and still had plenty left over to share. This pumpkin cake is really moist and quite heavy. It’s a slow bake cake and is the kind you could use to stack for a tiered cake. Perfect for an October wedding cake maybe? Think of it as a carrot cake made with pumpkin. It’s topped with a cream cheese frosting – the recipe for which I got from Jane Curran, the food editor on Woman&Home. It’s the only cream cheese frosting recipe I use. It can’t be beaten. It also lasts a long time. Once decorated we were still eating this cake a week later and it was fine.

 

Pumpkin Cake recipe

Pumpkin Cake recipe

  • 30ml rum
  • 50ml water
  • 200g sultanas
  • 350g plain flour
  • 3 tsp cinnamon
  • 1 tsp ground ginger
  • 2 tsp bicarbonate of soda
  • 300g unsalted butter
  • 150g caster sugar
  • 150g dark brown sugar
  • 2 tsp vanilla extract
  • 4 medium eggs
  • juice and zest of 1 ½ oranges
  • 350g shredded pumpkin
    Sugar syrup
  • Juice from ½ orange
  • 30ml water
  • 60g caster sugar
    Cream Cheese frosting
  • full fat cream cheese
  • icing sugar
  1. Place the rum and water and sultanas in a sealable container and leave for at least an hour - overnight is best.
  2. Line and grease an 8" cake tin and pre-heat the oven to 160ºC(140ºC fan)
  3. Melt the butter over a low heat and add to the sugars. Mix well. Add the lightly beaten eggs.
  4. In a separate bowl sieve and combine all the dry ingredients. Fold into the wet ingredients.
  5. Add half the orange juice and all of the zest, vanilla extract, pumpkin and soaked sultanas with their flavouring to the mixture and combine.
  6. Spoon into the cake tin
  7. Bake for 2 hours or until a skewer comes out of the cake clean.
    To make the sugar syrup
  1. Heat the water and sugar in a saucepan over a medium heat till it is all dissolved.
  2. Add the orange juice then simmer for 3-4 minutes.
  3. Set aside to cool then brush over the whole cake as soon as it leaves the oven. Leave the cake to cool completely.
    To make the frosting
  1. Place the cream cheese and icing sugar together and mix well.
  2. Use a pallette knife to spread the frosting over the completely cooled cake. You can do just the top or all around the sides too.
http://cakesbakesandcookies.com/2016/11/11/time-to-get-spicy-with-a-pumpkin-cake-recipe/

Pumpkin cake recipe

So whether you bake this now or save the recipe for next halloween (you can print it off – just see the link above the recipe ingredients) it’s a keeper that’s for sure!

What do you do with your pumpkins? I’d love to know. Leave a comment below and feel free to share your recipe with the CakesBakesAndCookies crowd!

EmmaMT x

p.s. Happy Birthday Bot. xxxx

How to make a Baymax birthday cake

How to make a Baymax birthday cake

How to make a Baymax Birthday cake

Last month I was asked to make Dulcie’s 5th Birthday cake and it wasn’t a Baymax birthday cake. In fact I feel a bit guilty that my first response when asked was ‘Oh no, not another Minecraft cake with hundreds and hundreds of little green squares!” Dulcie’s mum very graciously changed her mind to a Baymax cake and I was soooo pleased. Not only that it wasn’t a Minecraft one but because we loved Big Hero 6 and I knew Baymax was going to be a fun one to do.

The challenge was to make him a bit interesting and not just a big white figure on a cake board. Dulcie’s mum said “No pink”. It sounds like Dulcie is like Darcey – properly feminine and a complete tomboy at the same time. She also asked for the cake to be blue. “No problem” I said. And then I tried to make it!

The impossible blue Baymax birthday cake !

I set off on a google research mission. I’ve coloured my madeira cake before but never a specific blue colour and I know from the past that a yellowy, cream cake mix will not make a blue cake. It will be green! I even asked at the cake decorating shop how to do it. They weren’t sure so we looked for a ‘white’ cake to bake that could be coloured on line. The cake on the blog we found was as pure as snow. The author had removed egg yolks and replaced them with buttermilk. She used white butter- which we can’t get here (if you know of any please let me know) and it looked light and fluffy. I tried. It was not pretty! The cake was very light in colour but no where near white enough. I added the blue colouring and baked it. It came out illuminous turquoise. Not good. It also went completely solid after one day, even though it was double wrapped in cling film. Yuck!

For the next trial I baked my madeira cake, removing the egg yolks – replacing them with double cream, I used sunflower oil instead of the very yellow margarine and I used President butter – the whitest butter I know of. It still came out deep green but it was marvelously flat and very soft. In the end- running out of time,  I had to see if a green cake would be okay and when Dulcie’s mum said “Go for it” I made another batch of my madeira cake – again making it as light in colour as possible and only adding a touch of blue colour and the end result was lovely. Pfew!

How to make a Baymax Birthday Cake

This cake was relatively straight forward to make. As long as you have enough cakes to stack you’re good to go.  Cover the cake board a few days in advance so it has time to harden.

To shape the cakeHow to make a Baymax Birthday cake

I used a number of tins with paper liners in them as I didn’t have enough of the same size to get the height. The paper cases were for 7″ cakes. I made 3 x 7″, 1 x 6″, 1 x christmas pudding bowl – for the curved shoulders and one 4″ cake for the head. I used my 9″ Madeira cake mix and split the cake mix between the tins.

As the cakes were so uneven I flattened off the tops and stacked the cake to see how it would look. Once I was happy I added buttercream between each cake and smoothed the shape of the body. To make the cake secure and prevent the layers slipping off one another I pushed three wooden skewers into the body and snipped the ends off.

To make the headHow to make a Baymax Birthday cake

The head was a small 4″ cake. Use a sharp bread knife to shape it into a head shape then cover in buttercream and then cover with sugarpaste. I made the head first so it could harden up a little for when I needed to handle it into place later.

To cover the bodyHow to make a Baymax Birthday cake

Once cut to shape cover the body in a crumb coating of buttercream. Place it in the fridge to set for 10-15 minutes. I had to remove a shelf to fit him in. Then add a second coat of buttercream to get a smooth surface for the sugarpaste to sit on. I like to chill the second coat for another ten minutes but it’s not essential.

Roll out the sugarpaste quite thick – around the depth of two £1 coins. I covered the body in one go so as I lifted the sugarpaste off the work surface I knew it would stretch and likely tear if it wasn’t thick enough. As it’s positioned it does get thinner. To make sure there are no creases lift the sugarpaste at the bottom up and gently lift it away from the cake with one hand while smoothing it down with the other. This action will stretch the sugarpaste into shape and prevent creases. This does take some practice but just take it slow and don’t be afraid to pull the sugarpaste away furhter than feels right. Tuck the paste right into the base of the cake and remove any excess. I was able to lift the cake up and tuck the sugarpaste underneath then place Baymax onto the cake board (with royal icing to make him stay in place). I then rubbed down where my hand was to make him smooth again.

Use a drop of royal icing to position the head in place.

To add the arms and details
How to make a Baymax Birthday cake

The arms and legs were made from sugarpaste. Roll out sausage shapes then make them gently squared off at the ends. On the legs use a palette knife to make groves where the feet are and on the arms cut an additional oval for the elbows. Both the arms and legs were stuck into position with royal icing. The arms need to be held for a minute till they stick and won’t slide off. Once the arms were secured four fat sausage fingers and thumbs were added.

The badge on Baymax’s chest was made with a circle cutter. A palette knife was then used to make the detail lines in the centre.

For the face be really careful to position the eyes- cut out from black sugarpaste and a line of sugarpaste, exactly where you want them to be. Black sugarpaste is really sticky and once it’s on you won’t get the marks off. Luckily Baymax’s face is really simple. I used edible glue to position them so there was no chance of seepage.

Decorations for the Baymax birthday cake How to make a Baymax Birthday cake

I really love writing names in sugarpaste since I made Asher’s climbing wall cake . Again, I wrote the name out in a big black marker on paper and placed silicon paper over the top then traced the letters in a long thin line of rolled out sugarpaste. I then left the name to dry. Drying a name takes around 4-5 days but you can speed the process up by placing it in a warm (not hot or it will melt) oven. I put my oven on to 50ºC for five minutes then I turn it off and place the name inside for only 10 minutes. Remove it and leave it to cool completely. Repeat if you want the name firmer. The firmer the name the easier it is to handle and the less likely it is to break. Use Royal icing under and behind the name to stick it in place.

As the cake was going to be pretty bland with just Baymax I made little cubes of sugarpaste into wrapped gifts by adding ribbons and bows on top. They were placed around Baymax. I also didn’t just want to have a number 5 any where so I made a mini birthday cake complete with five candles for the number to sit on. I did this with thick sugarpaste cut out into circles in beige and then had smaller white discs (for cream) with red ‘jam’ over the top. These were layered up together with royal icing to hold them together.  If I was to change anything about this cake it would be to make the sponge layers of this mini cake more brown. Next time!  The candles were thin florists paste (as it dries harder quicker) with sugarpaste flames on top. I used red and orange sugarpaste which wasn’t completely blended together to make the flames more interesting.

How to make a Baymax Birthday cake

So, that was it. I really loved making this Baymax birthday cake. I think it works for boys or girls, you just change the colours to suit. What do you think?

All that’s left to say is

Happy Birthday Dulcie you gorgeous smiley munchkin you. xxx

EmmaMT

x

Having fun with a Spiralizer and a fab apple pie recipe

Fun with the Spiralizer and a fab apple pie recipe

SPIRALIZER

Have you seen the latest craze to hit the foodie world? It’s called a Spiralizer and it’s so much fun. Originally intended to make spirals from vegetables (corgetti anyone?) I couldn’t resist having a play with one after I saw it in action at a Lakeland press launch. Of course I don’t want to play with veg. I want to make pies!

SPIRALIZER

I thought an apple pie would be a great choice when using this gadget and I wasn’t wrong. I suspected that the apple would go soggy whilst baking- but it didn’t. As there were so many strands to cover in flavour it tasted fab.

The Spiralizer comes with three blades. I used the wrong one to make long strands at first but that didn’t matter as I crunched up the apples once spiralled anyway. The first blade cut the apples into half moon shapes. The second blade had them coming out in perfect spaghetti like spirals. The third blade can be used to cut slices. I used eating apples with the skins left on but peeled cooking apples would work just as well.
SPIRALIZER

Spiralizer apple pie recipie

  • 1 pack of shortcrust pastry (I cheated but you can find my shortcrust recipe here)
  • 3-4 eating apples (just spiral till your plate is very full)
  • 1-2 tbsp apricot jam
  • 2 tsp cinnamon
  • 20g caster sugar
  • egg white to brush the pastry with.
  1. When spiralling apples you will be left with a small end- I ate this up – waste not want not!  and the core which can be removed at the end. You also have to dig out any pips as they are poisonous to eat. It’s pretty easy to see the pips though.
  2. Once the apples have been spiralled place them in a bowl and cover with the sugar and cinnamon. Stir until the apple is completely covered. I did this with my hands and that’s why the spirals broke. I was pretty happy with how they looked. Set aside while you prepare the pastry. SPIRALIZER
  3. Pre-heat the oven to 180ºC (Fan oven160ºC)
  4. Roll out the pastry so it’s around the depth of a £1 coin. Place it in the oven proof dish (my dish is 24cm diameter) and pierce the base with a fork and remove the excess dough from the edges.
  5. Heat up the jam in a microwave for a few seconds so it becomes nice and runny. Use a silicon pastry brush to spread it over the base of the pastry case. Set a little aside for the bake.
  6. Fill the pastry case with the apple and brush the pastry with egg white for a shiny finish. Bake for 30-35 minutes or until the apple is baked and the dough is golden brown.
  7. Once the pie looks almost done spread a little jam over the apple with a silicone brush to give it a gloss finish and bake for a further 2-3 minutes. Serve warm with thick cream or ice cream.SPIRALIZER

You can buy a Spiralizer on line from Lakeland here

Enjoy!

 

EmmaMT

Disclaimer: Lakeland sent me this Spiralizer (thanks you guys!) All thoughts and opinions are my own.

Nectarine and rhubarb crumble with oaty marzipan topping recipe

Nectarine and rhubarb crumbleI love rhubarb and I’m lucky enough to have a lovely next door neighbour who shares her crop with us. It’s always big and pink and delicious (thanks Liz). A few weeks ago we were invited round to Tim’s parents for lunch and armed with a bunch of the pretty pink stuff I decided that I would make a crumble to take with us. It was a good decision.

When thinking about what to make with rhubarb, a crumble always seems like such an obvious choice don’t you think? That’s why after a few years of coming up with recipes for this blog I have avoided it. (apart from here!) But let’s face it. Rhubarb is damn good. So I decided that I would glam it up a bit – if you can call nectarines glam. We really enjoyed the crumble after our main meal. There’s something about all that crunch with a hint of marzipan that just works.

I liked this crumble so much that a few days after the meal I discovered one lone, slightly sad looking stick of rhubarb lurking at the bottom of my fridge with the peppers and onions. I decided to make a mini crumble just for me (yeah right – with Darcey in the house!) It was soooo good. This crumble translates for any amount of settings whether it’s one or 32! And if you don’t like any of these fruits just swap them in for something else. As long as you keep the weight of the fruit the same it will still work perfectly.

Nectarine and rhubarb crumble recipe

Nectarine and rhubarb crumble with oaty marzipan topping recipe

(serves 8-10)

For the crumble topping

  • 75g plain flour
  • 75g brown sugar
  • 75g oats
  • 75g butter- at room temperature
  • 30g marzipan cut up into really little pieces

For the filling

  • 10g butter
  • 50g brown sugar
  • 450g rhubarb – chopped into small pieces
  • 350g nectarines – cut into slices.
  1. Heat your oven to 180ºC (Fan 160ºC)
  2. In a bowl cut the butter up into small pieces and add the sugar, flour and oats. Rub together with your fingers until completely combined but still crumbly. Add the marzipan and make sure it’s well coated. I like to squeeze a few handfuls of the mix in my fists to make larger clumps. It browns up nicely and adds to the crumbly effect. Place the crumble topping in a sandwich bag in the fridge till the filling is ready.
  3. Prepare the filling by melting the butter in a deep frying pan (don’t let it get too hot- you don’t want the butter to burn). Add the sugar until it’s dissolved and then add the rhubarb and cook for 5 minutes. Set to one side to cool slightly.
  4. In a separate bowl mix the rhubarb and nectarine pieces together then place in the pie dish and layer the crumble on top. Bake immediately in the centre of the oven for 25 minutes or until the crumble starts to brown around the edges.
  5. Serve with a generous helping of custard and enjoy.

Nectarine and rhubarb crumble yumminess

EmmaMT x

Apple and almond cake recipe (dairy free)

Apple and Almond cake recipe

I’ve made this cake a lot recently. And when I say ‘a lot’ I mean about five times in the last month. It all started when I was going to my sister’s house for FNC (a.k.a Friday Night Candles – that’s a family dinner followed by lighting Shabbat candles) I wanted to make a dairy free apple cake as we were going to be having a meat dinner (keeping kosher means not mixing foods with meat and milk in) and I had tons of apples. I had most of the ingredients for the recipe I’d found but not all of them …. well actually I had about half of the ingredients. What I didn’t have I substituted and as usual I made it up as I went along and hoped for the best. I have to say that it was one of my biggest successes. My dad loved it and even the kids who were well into their Friday night sweets came back for seconds.

I made this cake again the week before Christmas with peaches which Tim says is the best one (and I agree even though I think peaches look like goldfish and that normally puts me off eating them!) It was good. I simply cut the peaches up into thin slices and placed them directly on the cake batter then baked.

I also made it with tinned cherries for a New Years Eve dinner party. It tasted okay but no where near as good as the apple and peach versions. I think pear would probably taste good too. Actually, I think pretty much anything will work when it comes to this cake.

You can eat it cold but it tastes much better warmed through with a dollop of icecream.

Apple and Almond cake recipe. 

  • 125ml sunflower oil
  • 180g light brown sugar
  • 2 eggs- lightly beaten
  • 130g plain flour
  • 1 tsp baking powder
  • 1 tsp almond essence
  • 6-8 apples (I used Braeburn)

(You can get American conversions for this recipe here)

 How to make the cake

  1. Peel, core and slice the apples in to quarters then cut each quarter into three.
  2. In a large saucepan of boiling water parboil  the apple slices for 5 minutes. Drain and set to one side to cool.
  3. Grease and line an 8″ tin. Heat your oven to 180ºC (160ºC fan)
  4. Combine the oil and sugar then add the eggs.
  5. Add the almond essence.
  6. Sieve the flour and baking powder onto the wet ingredients and fold in.
  7. Pour the mixture into your cake tin then place the cooled apples in a pretty design on top of the cake mix and bake in the oven for 50-60 minutes.
  8. It’s baked when a skewer comes out of the centre of the cake without any cake mix on it.

So what are you making this weekend. I’d love to know. Whatever it is I hope you have a good one.

EmmaMT

Caramelised Honey Apple tart recipe

Caramelised honey apple tartAs I sit here at my Mac typing away my family has just left my house. Tonight was the start of Rosh Hashanna – the Jewish New year and I was lucky enough to have everyone over for Dinner. Normally Tim does the cooking when we entertain and I make dessert but as it was a school day (first day back actually) he was knee deep in bricks and timber so it was up to me.

I don’t really enjoy cooking. I have this theory that you can either cook or bake and I think you can guess which camp I’m in! I was flicking though Feel Good Food  magazine looking for some inspiration and I found a great recipe for Salmon cooked with honey and a sweet chilli sauce. The tradition for the Jewish New Year is to eat lots of sweet things so we encourage the next year ahead to be sweet and healthy. We dip bread and apple in honey so this recipe sounded perfect. And it was. It went down a storm.

For pudding I made this tart. I was inspired by one of the recipes in Couture Chocolate William Curley’s dessert was way beyond my talents or patience but the apples sounded amazing so I decided to give them a bit of a twist and pop them in a tart. My family all seemed to enjoy it and I am looking forward to having the last slice for breakfast tomorrow. Well, it is the new year after all!

 

Caramelised honey apple tart

Caramelised Honey Apple tart recipe

  • 8 Apples – I used gala but you can use cooking apples if you prefer.
  • 250g caster sugar
  • 100g runny honey
  • 2 tbsp ginger ale
  • 1 pack of puff pastry
  1. Roll out the puff pastry on a lightly floured surface and place in a pie dish. Prick the bottom with a fork. Set aside.
  2. Heat your oven to 180ºC
  3. Peel and core the apples and cut into wedges.
  4. Take a heavy based pan and place half the sugar in it on a low heat. Make the caramel by stirring continuously until it is a golden colour.Gradually add the rest of the sugar stirring as you go.
  5. Add the honey and simmer for 2-3 minutes.
  6. Place the apples in the honey caramel, pour in the ginger ale and continue to simmer for 10 minutes.  Then remove from the heat and leave to cool for at least 25 minutes. As the apples cool down they suck all that lovely caramelliness into them. They turn a deep brownish colour.
  7. Fill your puff pastry case with the drained apples. Set aside the left over sauce
  8. Bake the tart for 20 minutes in the centre of the oven then remove and cover the apples and pastry case with the remaining sauce- apply it gently with a pasty brush. Bake for a further 10 minutes. The pastry should be golden brown.
  9. Serve with ice cream- the perfect accompaniment.

Chag Sameach (Happy New Year) to all my lovely readers. 

 

EmmaMT

x

 

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