homebaked Barbie Christening cake

Homebaked Barbie Christening cake

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Barbie christening cake covered in fondant and finished with sugarpaste detailing The bottom tier is vanilla sponge with strawberry jam and vanilla buttercream, the middle tier is marble sponge with chocolate fudge buttercream and the top tier is chocolate fudge sponge with chocolate fudge buttercream.

For how to create a Barbie cake (the top tier) see my previous post or to see more of my homebaking and cake decorating posts click here or take a peek at my instagram here 🙂

Enjoy!

big love

gollygoshgirl

xx

 

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homebaked afternoon tea

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On my best friend’s birthday we usually go out for afternoon tea but this year I wanted to switch it up a little bit and decided to attempt to bake it instead. 

Above is the result;

  • Sandwiches (egg and cress, cheese, cucumber, ham)
  • Scones with clotted cream and strawberry jam
  • Macaroons with summer fruits filling (recipe here)
  • Chocolate brownie bites (recipe here)
  • Banana loaves with toffee topping and white chocolate curls (recipe here)
  • White chocolate and raspberry cheesecakes (recipe here)
  • Classic Victoria sponge cake with vanilla cream and fresh strawberries (recipe here)
  • Fresh fruit (blueberries, blackberries and grapes)
  • Pink champagne
  • Earl grey tea

Enjoy!

big love

gollygoshgirl xx

 

homebaked strawberries and cream macaroons

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Homebaked Strawberries & Cream Macaroons

My dad is awesome.  He wears socks with sandals every day (literally.  all  year  round), loves dressing up as Santa at Christmas, tells jokes so rubbish they’re good, recycles everything, invents his own abbreviations for texting (which are usually completely undecipherable) and ‘assumes the position’ every Sunday after lunch (sleeps in the armchair).  There are a lot of other reasons he’s pretty cool but I think you get the picture!  Anyway; as today is Father’s Day I asked him if he wanted any edible treats – and he requested macaroons.  Which leads us nicely into the rest of this post!

I always use this recipe and it works perfectly every time (hooray!) but I wanted to try something slightly different; so I decided to add a little twist and change the flavours up a little.  I followed my homebaked macaroons recipe but added 1 1/2 teaspoons vanilla extract to the macaroon mixture and didn’t use any food colouring.  I added 1 teaspoon vanilla extract and finely grated white chocolate to the filling.  I then separated it into 6 parts, using a different food colouring to dye each one.  When I sandwiched the macaroons together I added finely sliced strawberries to the middle.  To complete the rainbow aesthetic started with the different coloured fillings; I dyed white fondant the same 6 colours as the fillings and used a star cutter to make the little toppers, attaching them with a very small amount of edible glue.

Hopefully they’ll taste yummy – I’ll be taking them over in a few hours!  Happy Father’s Day Dadsy 😀

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big love

gollygoshgirl

xx

To see more of my homebaking click here or check out my instagram 🙂

white chocolate and raspberry cheesecake

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White Chocolate and Raspberry Cheesecake

Quite possibly one of my favourite desserts (chocolate, biscuits AND fruit – what’s not to love?!?) and super simple to make!  My sister introduced me to the original recipe here which is flippin’ tasty but as with most recipes I tweak it a little 🙂 Below is my version – let me know what you think!

Ingredients

For the biscuit base

  • 150 g dark chocolate covered digestive biscuits, crushed
  • 75 g butter, melted
  • 3 tbsp good quality raspberry jam

For the filling

  • 600 g white chocolate, broken into pieces
  • 65 g butter
  • 1 tsp vanilla essence (or more to taste)
  • 500 g cream cheese
  • 50 g caster sugar
  • 180 ml whipping cream
  • 1 punnet raspberries, plus a few more to decorate

Method

  1. Crush the biscuits.
  2. Melt the butter then stir it into the crushed biscuits, adding a teaspoon of raspberry jam to the mixture.
  3. Press the mixture onto the base of a 23cm springform tin.
  4. Spread the jam evenly on top of the biscuit base and place the base in the fridge whilst preparing the filling.
  5. Put the chocolate, butter and vanilla essence in a heatproof bowl set over a pan of simmering (not boiling) water until melted. (I like to leave a few little lumps of white chocolate that hasn’t quite melted but it’s  up to you!)
  6. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
  7. Stir the melted chocolate mixture into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
  8. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
  9. When you’re ready to serve, decorate with a few whole raspberries.

Enjoy!

big love

gollygoshgirl

xx

p.s. If you fancy a little look at any more of my homebaking take a peek at my instagram or check out a few of  my other treat-related posts.

homebaked banana loaf

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Homebaked Banana Loaf

This recipe is from the Hummingbird Bakery and makes the most flippin’ yummy banana loaf ever  – friends and family are always asking me to bake it 🙂 I pretty much follow the recipe in their cookbook but with a couple of little tweaks here and there.  The only thing to be a bit careful of is oven temperature – I find the one given below is a little too hot for the loaf to cope with in my oven so normally aim for a tad cooler than the recipe recommends.  I also use really ripe bananas because they make the loaf a lot more moist.  Its pretty darn scrummy by itself, but I have used combinations from toffee sauce, cream cheese icing, white chocolate curls and vanilla icing to top loaves – all of which work well!

Ingredients

  • 270g Light muscovado sugar
  • 2 Eggs
  • 200g Peeled bananas
  • 280g Plain flour
  • 140g Unsalted butter
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 1 tsp cinnamon

Method

  1. Pre-heat the oven to 170°C (Gas Mark 3)
  2. Grease a 23cmx13cm loaf tin and dust with flour.
  3. Beat the sugar and eggs together in a bowl until fully incorporated
  4. Mash the bananas and then add them to the mixture
  5. Add the flour, baking powder, bicarbonate of soda and cinnamon and mix them in
  6. Melt the butter and then add to the mixture, mixing well until all of the ingredients are fully incorporated
  7. Pour the mixture into the prepared loaf tin and bake in the oven for up to an hour, until firm to the touch and a skewer inserted into the centre comes out clean. (I usually check after around 45 minutes and gauge it from there)
  8. Leave the loaf to cool in the tin for a few minutes then turn it out onto a wire cooling rack to cool completely
  9. Either serve it as it is or add toppings of your choice.

Enjoy!

big love

gollygoshgirl

xx

p.s. If you fancy a little look at any more of my homebaking take a peek at my instagram or check out a few of  my other treat-related posts.

macaroons – perfect every time!

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Homebaked Macaroons

One of my best friends introduced me to this recipe, originally intended for those blessed to own an AGA.  She found the original recipe here which is pretty awesome, although personally I needed to adjust it a teensy bit as I have an oven and added in a couple of steps (on her advice) – detailed below.

If you fancy a little look at any more of my homebaking take a peek at my instagram or check out a few of  my other treat-related posts.

Ingredients

  • (Makes 18 macaroons)
  • 3 Egg whites
  • 55g Caster sugar
  • Food colouring of your choice
  • 200g Icing sugar, sieved
  • 125g Ground almonds
  • 300ml Double cream (for the filling)
  • Blended fruit (or thick fruit sauce of your choice) to taste (for the filling)
  • Food colouring (for the filling)

Method

  1. Pre-heat the oven to 180°C (Gas Mark 4)
  2. Beat the egg whites until they reach the ‘soft peak’ stage, then whisk in the caster sugar until it has dissolved.  Whisk in the food colouring.
  3. Mix the icing sugar and ground almonds together in a separate bowl, then fold into the mixture from step 1.  Place this mixture into a piping bag with a 1¼cm plain nozzle.
  4. Pipe rounds on to baking paper placed on a baking sheet, about 2 cm apart.
  5. Tap/drop the baking sheet on the worktop to level off the mixture. Leave to stand for 30 minutes until no longer sticky.  (This is SO the most important step – it’s what creates the feet on the macaroons!)
  6.  Place in the oven and cook for 15-20 minutes until firm.
  7. Once taken out of the oven, leave the cooked macaroons for 5 minutes then move them to a cooling rack.
  8. For the filling, whip the cream and fold in the fruit.
  9. Once the macaroons are completely cool, sandwich them together with the filling

Enjoy!

big love

gollygoshgirl

xx

homebaked sausage rolls

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Sausage Rolls

These are probably the best sausage rolls I’ve ever tasted.  Fact.  Even my housemates agree and they can be a pretty tough crowd!  AND they’re easy-peasy to make! I discovered this recipe on Jamie Oliver’s home cooking skills website, which I use to teach some of the learners at school – SO worth a look (and there are handy little step-by-step pictures on there too) 🙂

The other great thing about these sausage rolls is that you can freeze them uncooked; just wrap them in clingfilm and pop in the freezer. Remove them from the freezer when you need them and cook from frozen at 220ºC/425ºF/gas 7 for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through

Ingredients

  • (makes 16 sausage rolls)
  • 6 good-quality Cumberland sausages (approx 400g), the best quality you can afford
  • 1 lemon
  • Plain flour, for dusting
  • 500g good-quality all butter puff pastry
  • 1 egg
  • A splash of milk

Method

  1. Preheat the oven to 220ºC/425ºF/gas 7
  2. Using a small sharp knife, cut a slit in each of the sausages
  3. Rip off and discard the skins, put the sausage meat into a bowl
  4. Finely grate the zest of the lemon into the bowl
  5. Scrunch and mix everything together with your clean hands
  6. Lightly flour a clean work surface and a rolling pin with flour
  7. Roll your pastry out until it’s about 25cm by 35cm (like a tea towel) and just under 0.5cm thick, dusting with flour as needed
  8. Cut the sheet of pastry in half lengthways so you have two long strips
  9. Divide the sausage stuffing into two and roll each half into a sausage shape
  10. Lay each sausage shape down the centre of the pastry strips
  11. Beat the egg with a splash of milk in a small bowl
  12. Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, then fold it over so the edges join up
  13. Use the back of a fork to mark and seal the pastry all the way along the join so it is tightly wrapped up
  14. Pinch the ends closed
  15. Egg-wash the top of each roll, then cut each one into 8 pieces
  16. Place on a baking tray and cook in the hot oven for around 20 minutes, or until golden, crisp, puffed up and the sausage meat is cooked through

Enjoy!

big love

gollygoshgirl

xx

p.s. If you fancy a little look at any more of my homebaking check out a few of  my other treat-related posts.