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Preview: Rosie Bakes A 'Peace' of Cake

Rosie Bakes A 'Peace' of Cake

Traditional Homemade Baking & Recipes

Updated: 2017-11-23T14:51:09.902+00:00


I've moved To Baking Cakes Galore Blog


Just to remind you I have moved I am now Blogging at Baking Cakes Galore. Call by at my new blog for all new bakes and recipes.

My latest creation today (17th May 09) is Girly Pink Cupcakes – a chocolate sponge filled with marshmallow fluff and piped with pink buttering and girly sprinkles. There will be more creations on the way don’t forget to follow me.

Rosie x

I’ve Moved To A New Blog!


(image) Dear "friends" yes its official I’ve moved......

I’ve been working on my New Blog for the past couple of days but I have still lots of posts to move over as yet!! I am very sad to have to depart “Rosie Bakes A ‘Peace’ of Cake”, this blog holds very fond memories for me being my first blog and finding my stumbling feet around in the blogosphere!

I must thank you dearly, my ‘dear’ blogging friends and ‘dear’ readers, for supporting and encouraging me with this blog! It is such an honour and pleasure to feel part of this vast family – thank you from my heart. You make my day knowing that out there someone in the world is interested in a little bit of my homemade bakes!

Here is the fanfare piping you into Rosie’s New Blog----->

I can’t wait to *see you* at Baking Cakes Galore

Best wishes Rosie x0x0x(image)

Remaining To Experience Technical Problems!


Dear Friends, I still remain to be experiencing technical problems with blogger! I have gone around in circles trying to remedy my blogs problem but to no avail as yet.

Since I opened this blog in July 2007, I have made many new friends throughout the foodie blogosphere and your kind encouragement makes blogging truly a magical experience.

I can’t foresee getting around these technical problems on this blog! However I am working on a brand new blog with a brand new name! I will be posting here my new blog link when all is up and running and I really do hope you will call by and say hello my blogging friends. My loyal readers, I hope you will also remain with me and let's do what we like best - BAKING A 'PEACE' of CAKE :0)

Best wishes Rosie x

Experiencing Technical Problems!


(image) Dear friends, I wanted to update you all that I am experiencing some hit and miss technical problems with blogger! I hope all will be resumed shortly but one never knows?!?! :0(

With best wishes to you all and may you all have a blissful day on this day of amour – Happy Valentine’s Day!

Update Sunday - things still remain the same to day with Blogger hit and miss & still working on the problem! Thanks for your support in this matter :0)

Rosie xoxoxo


Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!


I love youIch liebe DichJe t'aimeS' ayapoTi amoTe amo Oh yes L-O-V-E is in the air, it’s Valentine’s Day this Saturday when Cupid that little love rascal, draws his bow, aims and fires his stream of arrows and brings amour to people around the world. On this day hopefully, loved ones will be showered with gifts by their beloved to display their affections be it with, flowers, chocolates, champagne, cards, or romantic meal just for two or even baking something special for them. I find that showing your loved one in your life you’ve baked something unique for them is very personal and romantic. It’s baked with love from your heart and this could be in the form of a heart shaped cake, cupcakes, cookies, just let your imagination take control. But do take a look in my Valentine’s section for further ideas for that special someone in your life this Valentine’s Day. Aphrodite’s Love Potion Cupcakes - showing all the sprinklesFor Valentine’s Day this year I have started wooing my amour "Mr R" with a batch of my own “Aphrodite’s Love Potion Cupcakes”! I hope you like the name of my cupcakes? I chose Aphrodite because she is the mythological Greek Goddess of love and beauty!Today I am sharing with you my recipe for these cupcakes, which have a gorgeous vanilla sponge with added chunks of white chocolate suspended through and with a luscious Swiss meringue buttercream frosting. The decorations are personal preference and of course opt for whatever sprinkles etc you wish – just let the love flow and bake from the heart! Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!I am speedily posting these cupcakes that I want to share with you today before going out with my daughter this evening. I’m most looking forward to visiting all my ‘dear’ blogging friends tomorrow to view those new creations you been posting ;0) Aphrodite’s Love Potion CupcakesAphrodite’s Love Potion Cupcakes!Makes approx 19 cupcakesIngredients225g (8 oz) softened unsalted butter225g (8 oz) caster (superfine) sugar4 eggs, lightly beaten1½ tsp vanilla extractApprox 6 tbsp milk – you may need less225g (8 oz) plain (all purpose) flour2 tsp baking powderPinch of salt100g (4 oz) white chocolate chipsFor The Swiss Meringue Frosting300g (11 oz) softened unsalted butter75g (3 oz) vegetable shortening – I use Trex300g (11 oz) caster (superfine) sugar5 large egg whites2 tbsp golden syrup or light corn syrupPinch of salt1¼ tsp vanilla extractEdible pink food colouring paste (optional)DecorationsSprinkles, sugar flowers, sprinkling sugar –or own preferenceYou will require 2 muffin trays lined with 19 paper-cases, a sugar thermometer for the frosting recipe and a piping bag with a star shaped tip.MethodPreheat the oven to 180°C/fan 160°C/350°f/Gas mark 4. Sift the flour and baking powder together and leave aside for later. Beat the butter with the sugar until light and fluffy in colour and texture. Add a little of the beaten egg at a time and beat in well with each addition. Beat in the vanilla extract until combined fully into the mixture. Fold through the flour gently with a large spatula or metal spoon until fully incorporated. Add a little of the milk at a time folding through gently until you have a good dropping consistency then lastly fold through the chocolate chips. Spoon the mixture with equal amounts into each muffin case then place into the preheated oven. Bake for 20-25 minutes until nicely golden on top or until a skewer inserted into the centre comes out clean. Leave in the trays to cool for 5 minutes before turning out to cool completely.To make the Swiss Buttercream Frosting: I used a stand mixer for this – cream the butter and vegetable shortening until light and fluffy in colour and texture, but not too soft. Place the mixture into another bowl and leave aside for later. Wash the mixing bowl from the stand mixer ready for later. Place a saucepan with water onto simmer, in a heat proof bowl combine the[...]

Homemade Seville Orange Marmalade!


It has been a few days since my last post and I am glad to say we did manage to get food shopping last Saturday *see previous post*. Oh but besides foodie items I must tell you, a gorgeous stack of three cake tins in various sizes with little cupcake designs on them magically appeared in my trolley, does this ever happen to you when shopping or is it just me?!?! Sunday night was a white wash of snow again and all I have wanted to do in the last few days is snuggle up in a fluffy warm blanket and hibernate and be a couch potato!Today felt appropriate for making a huge batch of marmalade – now Paddington Bear *a marmalade sandwich-eating bear from darkest Peru* would have been extremely pleased had he come calling at my door after potting-up my golden preserves! Seville oranges are short in season from January to February in the U.K. and such a treasured import from Spain. There are many combinations of different fruits you can use to make marmalade but in my opinion Seville oranges are, “the” royalty of oranges to create the best homemade marmalade! Their sharp juices blend magnificently to the sweetness of the added sugar in marmalade. I also like to stir through a very small quantity of Scotch whisky when the preserve has cooled enough - it isn’t a dominate flavour but enhances the flavour of the marmalade. Seville Orange Marmalade close-upOf course this delectable marmalade can be added in cakes, puddings etc but my favourite is spreading thickly onto warm buttered toast, oh such joy - long live homemade marmalade! The Golden PreserveHomemade Seville Orange MarmaladeMakes approx 6kg – I used 7 small kilner jars when potting up.Ingredients2kg (approx 4 lbs) of Seville oranges4 lemons4 litres (approx 8 pints) of water4kg (approx 8 lbs) granulated sugar or preserving sugar12tsp Scotch whisky (optional)MethodPut all the fruit into bowl of warm water and give them a gentle scrub to remove any impurities from the skin. Place the fruit into a large saucepan/ preserving pan with a lid and add the water and a lid and simmer for about 1½ -2 hours until the skins are soft and can be effortlessly pierced with a skewer. Remove the fruit from the water and place into a large dish/plate, to cool. Keep the cooking water – you will need this later on.Place all the sugar in a large roasting tin and place in a low oven to warm through; this helps the sugar to dissolve quicker.When the fruit is cool enough to handle cut them in half scoop out the pulp and pips and place with any remaining juice and water from the dish back into cooking water. Cut the orange halves very finely into shreds, *I shred about halve the peel to use – its personnel choice how much*. Bring the pan up to a boil for 15 minutes. Strain out the pulp, pips and put all the liquid back into the pan. Add the warmed sugar and the shredded peel to the pan then heat the mixture slowly, stirring until it has fully dissolved.Bring to the boil and continue to boil rapidly without stirring for approx 30 minutes. This should take the marmalade to setting point, *see below for setting point*, if not keep boiling.Leave the marmalade in the hot pan to cool at little it will show signs of the peel suspended in the mixture. Add the whisky if using and stir though.Carefully ladle the marmalade into warm sterilised jars, seal the finished jars.*To sterilise jars* – either by putting through the dish washer or washing the jars and lids and drying thoroughly before placing the jars in a roasting tin in a low oven for at least 30 minutes.*Testing for setting point* - put a small spoonful of marmalade onto a very cold plate – I like to put two plates in the freezer for this. Allow to cool a little and then push it with your finger. The marmalade will wrinkle up when ready - see my post for Lemon & Lime Marmalade this post has pictures showing setting point.I am passionate about baking and enjoy baking for family and friends. I sta[...]

Dutch Apple Cake


My hubby enjoys nothing more than a hearty pudding in winter when the cold weather extends its grip upon us. It certainly has been dessert time this week with the amount of snow fall we’ve had. I’ve had this recipe bookmarked for a while from Rachel Allen’s Bake. It may not be majestic to look at but the taste of vanilla butter sponge and baked apple slices running through is magical, which certainly makes up for its looks.This is a slightly adapted the recipe I am posting by adding demerara sugar for sprinkling over the top and also using red eating apples. I thought the demerara sugar would give a nice little crunch to the top of the cake and red apples as I had a few that need using. I do like cake recipes that can double up as a cake or dessert; this has the advantage of leftovers, which can be served in a slice with a steaming cup of tea or coffee- perfection in my book!I am publishing this post today via scheduled posting as hubby and I are aiming to do some food shopping, weather permitting!Dutch Apple CakeSlightly adapted from Bake by Rachel Allen 2008 Ingredients2 eggs175g (6 oz) caster (superfine) sugar½ tsp vanilla extract75g (3 oz) butter75ml (2½ fl oz) milk125g (4½ oz) plain (all-purpose) flour½ tsp ground cinnamon2¼ tsp baking powder2 red eating apples, peeled, cored and thinly sliced1 tbsp demerara sugar, for sprinkling2 red eating apples, peeled, cored and thinly sliced1 tbsp demerara sugar, for sprinklingMethod Preheat the oven to 200°C/fan oven 180°C/400°F/Gas 6. Line the sides and base of a 20 x 20cm (8 x 8 in) square cake tin with parchment paper. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface. Arrange the apple slices over the batter. Sprinkle over the demerara sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180°C/fan 160°C/350°F/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown. Remove the cake from the oven and allow to cool slightly in the tin. Cut into squares and serve warm with lashing of creamy custard. I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

A Delightful Gift of A Book & Homemade Chocolate Brownies


I’m not sure if you recall that I was delighted to celebrate with a ‘dear’ Blogging friend Aparna @ My Diverse Kitchen her very first year of blogging? If you would like to refresh yourself with my post and view photos of my baked Hummingbird Cake and where the recipe originated from please click [here].I am extremely honoured to announce that with 60 outstanding entries that Aparna received from around the Blogosphere my Hummingbird Cake won her judges over!!! No one was more flabbergasted than I that my cake had been chosen to win!! I am also the proud and very fortunate recipient of Asha Khatau’s Vegetarian Cuisines of the World cookbook, which was the winning prize for one sweet/ dessert submission for this event. I would therefore like to take this opportunity to send my many thanks to you Aparna for such a wonderful book. I am totally in awe of it with so many beautiful recipes. Your personal inscription in the front cover of the book, letter and beautiful bookmark are very touching and I feel extremely privileged to have received this gift! I have a few recipes already bookmarked that I would like to try out first. My many thanks once again to you Aparna - Hugs & kisses Rosie. My love affair of homemade chocolate brownies began only a few years back. This came about after purchasing Nigel Slater’s, The Kitchen Diaries cookbook when it first came out in print. I was drawn like a moth towards light when I discovered Nigel’s 24-carat brownie recipe, which by the way is phenomenal! I enjoyed that gooey centre with an intense chocolate flavour, which a brownie always seems to deliver. Although these brownies are not Nigel’s they are definitely good with a hint of added coffee to enhance the chocolate flavour. Served with a scoop of vanilla ice cream it makes a perfect dessert to revel in!Chocolate BrowniesMakes 24 piecesIngredients100g (4 oz) unsalted butter + extra for greasing200g (8 oz) dark chocolate 70% coco solids, broken up250g (9 oz) caster (superfine) sugar4 large eggs1 tsp vanilla extract1tsp strong brewed coffee, cooled60g (2 ½ oz) plain (all-purpose) flour60g (2 ½ oz) cocoa powderMethodPreheat the oven 180°C/fan160°C/350°F/gas mark 4. Grease and base line a 20.5cm x 25.5cm (10 in x 10 in) brownie or baking tin.Put the chocolate in a heatproof bowl and melt over a bowl of gently simmering water. Remove from the heat to slightly cool a little until required. Beat the butter and sugar together until fluffy. Gradually add the eggs one at a time, and then add the vanilla extract and cooled coffee beating in. Add the melted chocolate and mix well. Sift the flour and cocoa powder into the mixture and carefully fold in until all incorporated. Spoon the mixture into the prepared tin and smooth the top over with a spatula. Bake for 20 minutes until firm but fudgy – the chocolate will continue to cook a little more removed from the oven. They are meant to be gooey in the middle – it’s what makes them so gorgeous! Put the tin on a wire to cool a little more before cutting into pieces. Delicious eaten with Vanilla ice cream! I leave you with a few more pics of the snow we have here.I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Malteser Cake & Oh What A Snowy Day!


Malteser CakeThe weather forecast predicated snow and this is just what we got! As I type the snow is still falling this evening! It’s was reported on the B.B.C. News as being the worst snow fall in 18 years! snowy viewOn the upside I’ve seen children playing snow balls and making snowmen and thoroughly enjoying themselves! I really loved the snow as a child but now I would rather be in a warm kitchen baking or cooking rather than playing snowballs outdoors these days! The signs of old age creeping on......... My Rosemary covered in snowI baked my son’s favourite Malteser cake this weekend, which comes courtesy of Nigella Lawson’s book Feast. It’s not a swanky cake but if you adore Maltesers this is a wonderful take on them with a malty chocolate sponge and malt chocolate icing and adorned on the top with a crown of Maltesers. I did add an extra little bit of bling by sprinkling over some edible gold glitter. I can’t recall how many times I have baked this cake now for different occasions but it always seems to do the trick and everyone loves it *including Mr R* whom is a secret Malteser eater *giggle*. I kid you not, we can be watching a DVD and when I look up at the ending a huge bag has been devoured! I will leave you with that thought lol......Malteser CakeMakes 8 - 10 slicesIngredientsFor The Cake:150g soft light brown sugar100g caster sugar3 eggs175ml milk150g butter2 tbsp Horlicks (malted powder drink)175g plain flour25g cocoa powder, sifted1 tsp baking powder½ tsp bicarbonate of sodaFor The Icing and decoration250g icing sugar1 tsp cocoa powder45g Horlicks125g unsalted butter2 tbsp boiling water2 x 37g packets Maltesers*Take whatever you need out of the fridge so that all the ingredients come to room temperature*.MethodPreheat the oven to 170°C/325°F/Gas Mark 3. Butter and line two 20cm (8 in) sandwich cake tins with baking parchment.Whisk together the sugars and eggs in a mixer. Heat the milk, butter and horlicks powder in a saucepan until the butter melts, hot but not boiling. When the sugars and eggs are light and frothy, beat in the hot horlicks mixture, then fold in the flour, cocoa powder, baking powder and bicarbonate of soda. Equally divide the mixture between the two cake tins and bake for 25 minutes, by which time the cakes should be raised and will spring back to the touch. Let them cool in their tins for 5 – 10 minutes before turning out to completely cool on a wire rack.To make the icing: place the icing sugar, cocoa powder and Horlicks in a food processor and blitz to remove any lumps. Add the butter and blitz again, stopping to scrape down and start again. Pour the boiling water down the funnel with the motor running until you have a smooth buttercream.Sandwich the cold sponges with half the buttercream, and then ice the top making a swirly pattern. Place Maltesers all the way around the outside edge of the cake. I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Banana and Chocolate Loaf ~ Sweet & Simple Bakes.


Time has come again to show case our monthly bake over at Sweet and Simple Bakes. This month Maria presented us with a delicious recipe for Banana and Chocolate Loaf. This is the simplest of bakes to make with an amazing texture and flavour. It’s also a fabulous tried & tested recipe just what Sweet & Simple Bakes is all about! I always seem to have a few ripe bananas lurking in my fruit bowl and I really loathe throwing away food! A slice of this loaf cake served with a steaming cuppa is perfection in my book anytime of the day.Please do call by Sweet and Simple Bakes and view the round-up of our other bakers; also if you fancy joining in our monthly bake, we would be most delighted to have you bake with us!Banana and Chocolate LoafServes 10-12Ingredients 250g (9oz) self-raising flourPinch of salt1 tsp baking powder150g (5oz) caster sugar100g (3 ½ oz) butter, softened2 eggs1 tsp vanilla extractFinely grated zest of 1 orange475g (17oz) whole bananas (about 4 small ones), peeled75g (3oz) dark chocolate chips13 x 23cm (5x9in) loaf tin *I used a 900g (2 lb) loaf tin*MethodPreheat the oven to 170°C /325°F/ Gas mark 3. Lightly butter and line the loaf tin with parchment paper. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, and then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Whipped Cream Pound Cake.


"A wonderful airy light texture with a gorgeous vanilla flavour".It has been a little busy here since I last Blogged, and I do apologise for my lack of fuelling you with baked goods here even though my oven was working overtime! I baked a birthday cake for my son’s partner but only took a quick photo before safely delivering, “see photo below”. It’s also my son’s birthday coming up and his cake needs to be baked this weekend. Other family members have also been staying with us for a few days before their flight to Thailand on a three week holiday, *oh what bliss*. I have the greatest of pleasure of doggie sitting their elderly retriever, who is such a little darling; it’s good to have a dog around the house again! Birthday Candle Cake. I tried a few new recipes whilst they were staying, one being Apple Pie with a Streusel Cheese Topping, Irish Soda Bread made with Buttermilk, Butternut Squash Soup, Lemon Cupcakes, Crockpot Beef in Red Wine, and a few dishes and bakes that are always staples in my household. Oh and the Red Chilli Jam was a complete success, I can envisage the preserving pan making another entrance soon to knock out another batch!Whipped Cream Pound Cake.I digress back to my latest bake; on one of my shopping sprees, I purchased a wonderful American baking book called, “Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. This is a treasure of a book for anyone who enjoys baking, to tempt and tantalise you into the kitchen! After browsing through this book, I spotted a lovely recipe called, “Neil’s Whipped Cream Pound Cake”, I just knew this had to be my next bake! I’ve never made a whipped cream cake before only using double cream in place of butter; but oh boy, just one slice and now I’m certainly a convert! This cake is definitely a sure winner with a wonderful airy light texture with a gorgeous vanilla flavour! Whipped Cream Pound Cake Sliced.Whipped Cream Pound Cake – *slightly adapted* Makes one 9 inch Bundt Cake ~ 10 – 12 servingsIngredientsFor The Cake1 cup heavy (double) cream, well chilled1½ cups sifted all-purpose (plain) flour, spooned in and levelled1½ tsp baking powder1/8 tsp salt4 large eggs, at room temperature11/3 cups superfine (caster) sugar1 tsp vanilla extractFor The Vanilla Glaze2/3 cup powdered (icing) sugar, sifted2-3 tsp very hot water1½ tsp light corn syrup *I used golden syrup*1/8 tsp vanilla extractFew drops of lemon juicePinch of saltYou will need a 9-inch Bundt pan. Generously buttered, dusted with flour, and then inverted over a sink and firmly tapped to remove the excess flour.Whip the cream in a chilled bowl until firm peaks form. Set aside. Position the rack in the lower third of the oven and preheat the oven to 350°F/180°C/fan 160°C/Gas mark 4. In a bowl thoroughly whisk together the flour, baking powder and salt, set aside. In a large bowl of an electric mixer whip the eggs for five minutes. Add the sugar, 1 tablespoon at a time then mix in the vanilla extract. On a low speed add the dry ingredients in two additions, mixing until just blended. Scrap down the bowl as needed. Remove the bowl from the mixer and with a spatula fold in the whipped cream thoroughly.Spoon the batter into the prepared pan and smooth the top with a spatula. Place in the pre-heated oven to bake for 55-60 minutes. The cake is done when the top is golden brown and firm to the touch, and a skewer inserted into the centre comes out clean. Remove the cake from the oven and place on a wire rack to cool for 20 minutes before turning out. Invert the pan onto the rack and carefully lift it off. Let the cake cool completely.For The vanilla GlazePlace the powdered (icing) sugar in a medium bowl. Add 2 teaspoons of the hot water, corn syrup *or golden syrup*, vanilla extract, lemon juice[...]

Marmalade Cake


Well as I stated in my previous post, Rosie is back, oh yes, armed to the teeth for combat with whisks, spoons, bowls etc at the ready to bake and share with you! I am absent the combat jacket I must add *giggle*.....I adore citrus flavours as much as chocolate *oh the words citrus and chocolate send my taste buds into salivating ecstasy*. Peeking out at me from my kitchen shelf was a jar of wonderful homemade marmalade just waiting to be used! So here I present you a moist sponge cake with orange flavours running through each bite, which take you on a journey of tantalisation for your taste buds. Enjoy!Marmalade CakeIngredientsCake175g (6 oz) self-raising flour, sifted175g (6 oz) softened butter175g (6 oz) soft brown sugar3 eggs, lightly beatenGrated zest of 1 orangeJuice ½ orange2 tbsp thin-cut marmaladeIcing200g (7 oz) icing sugar, siftedJuice of 1 orangeOrange edible food colouring (optional)A few sprinkles (optional)MethodGrease and line with baking parchment a 900g (2 lb) loaf tin. Preheat the oven to 180°C/fan160°C/350°F/Gas Mark 4.In a mixing bowl cream the butter and sugar together until light and fluffy. Add a little of the egg at a time until all incorporated and beaten well in at each addition. Beat in the orange zest then add the orange juice and marmalade and stir through thoroughly. Fold in the sifted flour gently folding through to combine thoroughly.Spoon the mixture into the prepared loaf tin and level the surface off with a spatula. Place into the preheated oven to bake for 40 – 50 minutes or until a skewer inserted into the centre comes out clean. Lave to cool for 5 – 10 minutes in the tin before removing to completely cool on a wire rack.To make the icing; add the sifted icing sugar a little edible orange food colour (optional), and enough orange juice to make a spreadable icing for coating the top of the cake. Spread over the top of the cake and add sprinkles if using.Lastly enjoy! I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Banana Cake with Praline Filling& White Chocolate Ganache ~ The Cake Slice Bakers!


January seems to have deluded me and all good plans I had made seemed to have failed me until now. I have been taking a short break, due yet again to my ongoing back problem; but hey ho upward and onward and the baking commences in Rosie’s kitchen once again!! So please do join me in celebrating yet another great bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. Most importantly the cake this month being baked is; ‘Banana Cake with Praline Filling& White Chocolate Ganache’. I didn’t find this cake finicky or over imposing to create in effect it was much simpler than I had thought and a dream to make. The sponge has banana and cinnamon flavours running through and everything just seems to work well together; Oooooh the sugared coated pecans are simply gorgeous; but mixed with a little white chocolate ganache for the filling puts a whole new dimension to a blissful experience! Just when you thought it couldn’t get any better it does with the cake being covered with *slurp* white chocolate ganache!! Decorated with sugared pecans and I added a little edible gold glitter and a few gold sugared balls for decoration. A must bake for any cake lover out there!.......Banana Cake with Praline Filling& White Chocolate GanacheSourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problemsThe Cake:Makes a 9-inch triple layer cake3 cups of cake flour ** see below**3 and 1/2 teaspoons of baking powder1 and 1/2 teaspoons of cinnamon1/2 teaspoon of salt3/4 cup of milk1/2 cup of ripe mashed bananas8 ounces of softened unsalted butter2 cups of sugar7 egg whitesPraline Filling:1 cup sugared pecans, cooled1 and 1/2 cups white chocolate ganacheSugared Pecans: 1 and 1/2 cups pecan halves3 cups vegetable oil1 cup confectioners sugarWhite Chocolate Ganache:8 ounces of white chocolate chopped2 and 1/2 cups of heavy cream (double cream)1 and 1/2 teaspoons vanilla extract**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)**CAKE:Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper. Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans. Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the centre of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4"-inch margin around the edges. Place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top wi[...]

Chilli Jam For A chilly Day!


Close up of the Chilli Jam showing those vibrantly red flecks of chilli and red pepper Now that the chaotic period of festive gatherings has fluttered away into the backdrop for yet another year, and things today have just gone back to normality, I can now knuckle down to things I personally enjoy especially my baking and blogging – wonderful!! Don’t get me wrong, I really enjoy my festive gatherings but too much of a good thing as they say.......... Chilli JamI didn’t want to let slip by some Chilli Jam sourced from Nigella’s Christmas cookbook, I made this Christmas. It tastes just as good as it looks, not too hot and packs a little punch that tingles on the tongue. . It’s rather chilly here today and a spoon or two of this chilli jam served with cheese and cold meats is sure thing to add a warm glow to anyone’s cheeks. This recipe is a winner through and through. It will be making more appearances in my household and not just at Christmas. I also made a batch of Nigella’s Cranberry & Apple Chutney from the same book, which is also excellent in taste and texture. Chilli Jam & Cranberry & Apple ChutneyChilli JamMakes Approx – 1.5 litres Ingredients150g (5oz) long fresh red chillies deseeded and cut into four pieces each.150g (5oz) sweet red peppers cored deseeded and cut into chunks1kg (2.2lbs) Jam sugar (with added pectin) 600mls cider vinegarYou will also need - 6x250 ml sterilized sealable jars with vinegar proof lids – Kilner jars or re-usable pickle jars are terrific for this.MethodPut the cut up chillies into the food processor and pulse until finely chopped. Add the chunks of sweet pepper and pulse again until you have a vibrantly red-flecked processor bowl.Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the pepper mixture out of the bowl and add to the pan. Bring to the boil and leave it at a rollicking boil for 10 minutesTake the pan off the heat and allow to cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly like as it cools.After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly (as the liquid firms up, the bits of chilli and pepper start being suspended in it rather than floating in it), ladle it into your jars. If you want to stir it gently at this stage, it will do no harm. Then seal tightly.*Make the jam up to one month before using or giving.**Store in a cool dark place for up to a year.**Once opened store in the fridge and use within a month.*This recipe is sourced from Nigella Christmas cookbook. I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Christmas Morning Muffins ~ Sweet & Simple Bake


I would like to wish you all a Happy New Year 09 and may all your dreams and wishes come true!! I’m pleased to say it’s been a quite festive time here but with lots of good food and basically enjoying being with the family. The family are now over their bouts of flu and I wave good bye to the back of that little episode thankfully. I hope now to get back to normal baking up some tasty treats for you this year. To kick start this year off here I am presenting you with a bake from Sweet and Simple Bakes.For our December bake at Sweet and Simple Bakes it was chosen by a poll vote and we had a sensational amount of 67 votes cast in our poll!! The clear winner was Nigella’s Christmas Morning Muffins. These muffins are a quick and easy bake for a Christmas morning breakfast (or any breakfast come to that); with glorious aromas of spices and flavours emitting through the air as they bake. They are perfect for a light breakfast either served plain or broken open smeared with butter and marmalade. This recipe is sourced and adapted from Nigella Christmas cookbook. A very beautiful book by, The Domestic Goddess’s herself and it’s defiantly is worth purchasing for all the magnificent festive recipes inside. Christmas Morning Muffins ~ adapted from Nigella Christmas BookMakes 12Ingredients250g (9 oz) plain (all-purpose) flour2½ tsp baking powder½ tsp bicarbonate of soda100g (4 oz) caster (super fine) sugar1 tsp ground cinnamonGood grating of fresh nutmeg (or ¼ tsp ground nutmeg)2 Clementine’s or Satsuma’s *see notes*Approx 125ml (4 fl oz) full-fat milk75g 3 oz) vegetable oil (or melted butter, left to cool slightly)1 egg175g (6 oz) dried cranberriesFor The Topping3 tsp Demerara sugar *see notes*MethodPreheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6. Line a 12-bun muffin tin with muffin paper cases.Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the Clementine’s/Satsuma’s over and combine.Squeeze the juice of the Clementine’s/Satsuma’s into a measuring jug, and pour in the milk until it comes up to the 200ml (7 fl oz) mark.Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins; a lumpy batter is a good here.Fold in the cranberries, then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top.Bake in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean. The muffins are ready to eat now either plain or broken up and smeared with butter and marmalade.* Notes**Cranberries could also be replaced with another dried fruit of choice** Clementine’s/Satsuma’s*If you’re unable to source Clementine’s or Satsuma’s, 1 orange of zest and juice would be adequate. * Demerara Sugar is*: Large crystals, golden in colour, which also adds a crunch to baked goods.*Question*: I can’t purchase Demerara sugar - what could I use instead?Granulated Sugar: This is a pure, naturally white, crystalline sugar.Sugar Cubes: Brown/white, would be a lovely addition instead of Demerara sugar; crunched up and sprinkled over the top of each muffin before baking.I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Wishing You A Very Joyous Christmas!


O Come All Ye Faithful Joyful and triumphant,O come ye, O come ye to Bethlehem.Come and behold Him,Born the King of Angels;O come, let us adore Him,O come, let us adore Him,O come, let us adore Him,Christ the Lord. Rosies Mince PiesI would like to take this opportunity to wish you all where ever you maybe a very joyous Christmas!We are getting over the remaining effects of flu here in my household now and hopefully be able to fully join in with the festive spirit of Christmas at home. I do apologise for my lack of blogging and be assured that all should be back normal here at "Rosie Bakes A ‘Peace’ of Cake", after this festive season.I would like to share with you one of my mince pies so please do help yourself whilst I pour you a glass of Mulled Wine ;0)Happy Christmas from Rosie xI am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Chocolate Hazelnut Nutcracker Cake ~ The Cake Slice Baker’s


This month I am pleased to reveal our third bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne and what a delicious cake for this festive period and just perfect in every way! I am pleased to share with you the ~ Chocolate Hazelnut Nutcracker Cake. I am scheduled posting this bake to ensure it is posted in good time as I am planning on a little Christmas shopping first thing today! Chocolate Hazelnut Nutcracker CakeSourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems. I also made chocolate stars and added sprinkles to my cake instead of chocolate curls for decoration.Makes one 9inch triple layer cakeIngredients – for the cake layers1 cup skinned hazelnuts (about 4 ounces)10 whole graham crackers (5½ oz), broken into pieces1¼ cups sugar2 ounces unsweetened chocolate, finely grated10 eggs, separated¼ cup vegetable oil1 tsp vanilla extract½ cup all purpose (plain) flour1½ tsp pumpkin pie spice (mixed spice)1 tsp baking powderDark chocolate curls for decoration or stars as in my case and sprinklesMethod – for the cake layers1. Preheat the oven to 325 ° F/170°C/Gas Mark 3. Butter the bottom and sides of 3 9inch cake tins. Line the base with parchment paper and dust the sides with flour, tap out any excess.2. Spread the nuts onto a baking tray and toast for 10-12 minutes until lightly browned. Leave to cool completely. Increase the oven temperature to 350 °F/180°C/Gas Mark 4.3. In a food processor, grind the graham crackers to crumbs. Transfer to a bowl and set aside. Add the toasted nuts to the processor (no need to wash) and add ¼ cup of sugar. Pulse until the nuts are finely ground, but do not blitz too much or else it will form a paste. Add the nuts, graham cracker crumbs and grated chocolate together in the bowl and mix.4. In a large bowl, whisk the egg yolks and ½ cup of sugar using an electric mixer until well blended. Add the oil and vanilla slowly, beating until ribbons begin to form on the surface of the mixture. Then, fold in the chocolate nut crumbs.5. Place the egg whites in a clean bowl and beat until thick and foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until the whites form stiff peaks. Fold a third of the egg whites into the yolk mixture and mix well to slacken the mix. Sift over the flour, spice and baking powder and fold in. Gently fold in the rest of the egg whites until no streaks remain but do not over mix.6. Divide the batter between the three pans and bake for 25-30 minutes until a toothpick comes out clean. Let the layers cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.7. To assemble the cake, place a layer on a cake stand, flat side up. Sprinkle it with a third of the rum syrup and let it all soak in for 1-2 minutes. Spread ¾ cup of crème Chantilly over the top, right to the edge. Repeat with the remaining layers, letting the syrup soak in before adding the crème.Use the rest of the crème to cover the sides of the cake. Decorate the top with dark chocolate curls.Rum Syrup¼ cup sugar¼ water¼ cup dark rumCombine the sugar and water in a small saucepan. Place over a medium heat, stirring until the sugar dissolves. Remove from the heat and add the rum. Allow to cool before using.Crème Chantilly2 cups heavy (double) cream3 tbsp confectioners (icing) sugar1½ tsp vanilla extrac[...]

Italian Christmas Sweet Bread ~ Panettone


Have yourself a merry little Christmas. Let your heart be light, From now on our troubles Will be out of sight........ I must apologise for my lack of blogging of late, and I so much wanted to share with you lots of Christmas bakes! I’ve been busy looking after the sick and wounded here, what with Mr R (hubby) who is recovering from flu and now unfortunately Miss R (daughter) has come down with this nasty flu!! However, I have managed to squeeze in a few bakes one being a Panettone that I would really like to share with you today. I have seen so many of these gorgeous sweet breads around for sale in the shops at this time of year and I thought wouldn’t it be fun to bake my own this Christmas. My Panettone was made in my Kitchen Aid mixer but by all means, it can easily be made by hand to bring a little festive Italian baking into your home.........I am also truly flattered and humbled to be the luckiest girl in the world today!! I opened my email to find waiting in my inbox an email from Aparna @ My Diverse Kitchen to let me know I had been chosen by her judges to win her blog 1st birthday event, Sweet Celebrations – with my winning bake of Hummingbird Cake!! Thank you SO MUCH Aparna for holding such a lovely event and it was such a pleasure to bake a cake for your Blogs 1st Birthday. Also my thanks go to the judges for deeming my cake worthy of winning!! The winning prize I am very excited to reveal that is being sent to me is a lovely book by, Asha Khatau’s, Vegetarian Cuisines of The World. Christmas seems to have already arrived for me with this wonderful gift I am to receive; as I type this post, I have the largest smile on my face you could imagine ~ thank you once again Aparna for making me luckiest girl in the world today!! I also have to thank the lovely H.C. *Happy Cook* @ My Kitchen Treasures for such a lovely recipe to bake from ~ thank you my dear friend!Panettone Makes 1 loafIngredients75ml (3 fl oz) brandy175g (6oz) raisins550 - 620g (1lb 4oz -1lb 6oz) strong plain flour175g (6oz) butter5ml (1tsp) salt65g (21/2 oz) caster sugarPinch of freshly ground nutmeg2.5ml (1/2 tsp) vanilla essence10.5g easy blend dried yeastFinely grated rind of 1 lemonFinely grated rind of 1 orange2 eggs2 egg yolks175ml (6 fl oz) milk175g (6 oz) mixed candied orange and citron peel, choppedIcing sugar, to decorate if desired.MethodLightly oil a 17cm (7in) round spring release cake tin. Line the base and sides with a sheet of parchment paper which sits 12cm (5in) above the rim. Place the brandy and raisins in a bowl and leave to soak for 2 - 4 hours.Sift the flour into the bowl and add the butter and salt, fit dough hook and blend on speed min for 2 minutes, until combined. Add the sugar, nutmeg, vanilla essence, yeast, rinds, eggs and milk and blend on speed min for 2 minutes, until a soft dough forms. Continue kneading on speed 2 for 2 minutes.Remove the bowl. Cover with lightly oiled clear - film and leave for about 2 - 4 hours, until well risen and doubled in size. Drain raisins.Fit the bowl and dough hook and knead on speed 2 for 1 minute. Add the fruits and knead on speed 2 for 2 minutes, until well combined. Turn the dough out onto a lightly floured surface and roll into a ball to fit in the cake tin. Cut a deep cross in the surface of the dough and leave until risen 2.5cm (1in) above the top of the tin.Preheat the oven to 200°C, 400°F, Gas Mark 6 and bake the bread for 15 minutes. Reduce the temperature to 180°C, 350°F, Gas Mark 4 and bake for a further 40 minutes. Allow to cool in the tin for 10 minutes. Turn out and leave to cool completely. Dust heavily [...]

Chocolate Kris Krinkle Cookies


Sleigh bells ring, are you listening,In the lane snow is glistening,A beautiful sight,We’re happy tonight,Walking in a winter wonder land.........The appearance of these cookies reminds me of snow covered bark on winter trees and so perfect for this time of year! They are very easy to make but oh so very delicious! They bake like magic in the oven, cracking on the tops to show off an amazing chocolate interior and white covered snow drifts of icing sugar. Upon taking that first bite you will find a scrumptious fudgy centre that takes you into a sweet sensation of chocolate ecstasy! On another note; Mr R (hubby) has a nasty flu type virus and of course I have to nurse him back to health. I will try this week to view your creations my ‘dear’ blogging friends but if not I hope you will understand ~ Rosie x Chocolate Kris Krinkle CookiesMakes approx 20 cookiesIngredients175g (6 oz) plain chocolate, chopped50g (2 oz) unsalted butter175g (6 oz) plain flour1 tsp baking powder½ tsp salt2 eggs, at room temperature150g (5 oz) caster (superfine) sugar1 tsp vanilla extract60g (2½ oz) icing (confectioners) sugarYou will need 2 baking trays lined with non-stick baking paperMethodMelt the chocolate and butter in a heat proof bowl over a pan of simmering water, cool slightly. In a separate bowl mix the flour, baking powder and ½ teaspoon salt.Beat the eggs and sugar with an electric whisk until pale for about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl with cling film and chill in the fridge for 1½ hours or up to 2 days.Preheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3.Put the icing sugar onto a large plate. Shape the dough into 4cm (1½ in) balls and roll in the icing sugar. Put the sugared balls onto the prepared baking tray and press down lightly with your hand to flatten. Bake for 12 - 15 minutes for soft centres and set edges. Let the cookies cool on the baking tray for 5 minutes before placing carefully onto a wire rack to cool.I am sending my Chocolate Kris Krinkle Cookies to Susan at Food Blogger who is hosting a superb event – Eat Christmas Cookies, season 2, Christmas Cookies From Around The World. Susan is posting cookies and links on her site as they are sent into her from participants. I have linked above the event if you would like to participate. If you would like to view the cookies that participants are sending in [click here].I am also sending these Chocolate Kris Krinkle Cookies to Jerri @ Simply Sweet Home for her lovely ‘Christmas festival’.I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Christmas Edible Gift #2 ~ Cranberry & Almond Fudge


This fudge is a little sensation it’s so easy to make without the need for a sugar thermometer! Just a few combining of ingredients on the heat and of course stirring before being placed into a lined baking tin for chilling. Once chilled, the fudge can be cut into pieces; its texture is very creamy and sweet and with the addition of dried cranberries and almonds makes a perfect edible gift. Divided up in to little cellophane bags and tied with a festive coloured ribbon, this would make a lovely Christmas gift for family or friends. Happy Cook @ My Kitchen Treasures is hosting a charming event for Homemade Christmas Gifts and I am submitting my fudge into this event. She is posting a round-up here where you’re able to view all the homemade gifts that have been submitted.Cranberry & Almond FudgeIngredients275g (10 oz) Icing sugar150ml (¼ pint) full fat milk75g (3 oz) dried cranberries50g (2 oz) butter60g (2½ oz) flaked almonds ~ toasted lightly¼tsp almond extract300g (11 oz) white chocolate, chopped a littleMethodLine a 20cm x20cm x5cm (8x8x2 in) baking tin with foil, extending the foil over the edges of the tin.Butter the sides of a heavy based saucepan and add the icing sugar, milk and butter; stir the ingredients together with a wooden spoon. Stir over a medium heat until the mixture boils and the sugar is dissolved. Reduce the heat to medium-low and boil the mixture for 5 minutes without stirring. Reduce the heat to low. Add the white chocolate and stir on the low heat until the mixture is smooth. Stir in the dried cranberries, lightly toasted almonds, and almond extract. With a spatula spread the mixture evenly into the prepared tin. Cover with cling film or foil and place in the fridge to chill for 6 hours or until firm. Lift out the fudge with the foil from the tin and cut into 2.5cm (1 in) squares.To toast the flaked almonds, spread them on a baking tray in a single layer and bake in a preheated oven 180°c/fan oven 160°C/350°F/Gas mark 4. Toast for 10 minutes or until golden brown, flipping the flaked almonds over in the baking tray after being in the oven for 5 minutes to evenly toast them.I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Chocolate Christmas cake ~ Sweet and Simple Bakes Event!!


We are now nearing closer into the seasonal celebration of Christmas for those of us who celebrate this festivity. This month at Sweet and Simple Bakes Maria presented us with a gorgeous recipe for a Chocolate Christmas cake.Maria encouraged our creative side to come out in this bake with the scope of what type of icing and decorations each baker wanted to use. I always make my own mincemeat each year and a jar (400g) comes in handy just for this bake alone each year. This is such a beautiful tasting cake and one that doesn’t require an awful lot of work. The chocolate combines well with all those swollen fruits in the mincemeat and a few extra sultanas and raisins added into the mixture. I used fondant icing to cover the top only of my cake and left it white this year with a few cut out stars in fondant and a little bit of bling-bling from edible glitter and sugar golden balls. I attached a lovely bright red ribbon around the centre of the cake with a bow to signify Christmas. Chocolate Christmas CakeIngredients150g (5 oz) soft butter150g (5 oz) light muscovado sugar or soft brown sugar2 eggs, lightly beaten185g (6½ oz) self-raising flour40g (1½ oz) cocoa powder400g (14 oz) jar of mincemeat80g (3 oz) each of sultanas and raisins50g (2 oz) blanched almonds chopped100g pkt of white chocolate chips or white chocolate chopped upYou will need a 20cm (8 in) springform tin. Lightly butter the inside of the tin and double line the tin with baking paper or greaseproof paper.**For Decoration see link below**MethodPreheat the oven to 160°C/fan 140°C/Gas mark 3.Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the centre comes out clean. You will probably need to cover the cake with foil towards the end of cooking time to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.To view how to line a tin or for ideas on decorations and icing please visit Sweet and Simple Bakes! If you would like to make your own vegetarian mincemeat please visit Sweet and Simple Bakes for the recipe!I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Caramel Cake with Caramelised Butter Frosting ~ The Daring Bakers!


This month at “The Daring Bakers”, we are back to sweet treats with the holidays looming near. Sugar is absolutely the celebrity of this shindig! This month’s wonderful cookbook recipe is courtesy of author Shuna Fish Lyndon of Egg Beater and the recipe is published on Bay Area Bites. Our host this month is Dolores of Culinary Curiosity ~ Co-hosts Alex (Brownie) of the Blondie and Brownie & Jenny of Foray into Food and for Gluten Free Baking Natalie of Gluten-a-Go-Go. My thanks go to all our hosts for this month’s challenge. There is also an optional challenge for Golden Vanilla Bean Caramels recipe from Alice Medrich's Pure Dessert, Artisan Press, Copyright 2007, ISBN: 978-1579652111. However, due to my family not eating caramels, I sadly refrained from this optional challenge.I have found it very exciting this month; this is my first time of making caramel syrup. I was a little apprehensive at first but following the instructions to the latter it was straightforward to accomplish. I will in the future be incorporating this recipe for caramelised butter frosting in some of my future bakes! It is one of the most delicious butter frostings I have ever tasted. We were also fortunate this month to have freedom on size/ shape of cake/ extra flavours and decor. I had thought of making cupcakes at first then last minute went with a sandwich cake. I used 2 x 20cm (8 in) tins and it worked well. I altered the amount of time in the oven for baking to 25 minutes and the sponges came out golden and baked through perfectly. I sandwiched the two sponges together with frosting and then spread frosting over the top of the cake. Drizzled a little caramel syrup in the centre and added few sugar coated chocolates. Finally, I sprinkled a little edible gold glitter over the top for that shindig feeling. Here is the recipe ~ slightly adapted to the originalFor The Sponge10 tbsp (5 oz) unsalted butter at room temperature1¼ cups granulated sugar½ tsp kosher salt1/3 cup Caramel Syrup **see recipe below** 2 eggs, at room temperature, lightly beaten½ tsp vanilla extract2 cups plain flour (all-purpose)½ tsp baking powder1 cup of milk, at room temperaturePreheat oven to 180°C/fan oven 160°C/350°F/Gas mark 4. 2 x 20cm (8 in) tins greased with a little butter and floured, tapping out any loose flour.In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and salt and then cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add the eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down the bowl again, beat mixture until light and uniform. Sift flour and baking powder together. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half the milk and finish with the dry ingredients. Take off the mixer and by hand, use a spatula to do a few last folds, making sure the batter is uniform. Divide the batter equally between the two tins and smooth the tops with a spatula. Place the tins into the preheated oven and bake for 25 minutes or until golden brown and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes before turning out on a wire rack to completely cool.Caramel Syrup2 cups sugar½ cup water1 cup of water **for “stopping” the caramelisation process** In a small stainless steel saucepan, with tall sides, mix the water and sugar until mixture feels lik[...]

Hummingbird Cake


On my travels around the blogosphere I saw a beautiful cake that my very sweet blogger friend “Happy Cook” @ My Kitchen Treasures had baked. Known to me as H.C. she has a beautiful blog and has an immense passion for cooking and baking. The range of her food is diverse from Indian, Chinese, Italian and Belgian and amongst all this a sprinkling of other cultures. Also H.C. is hosting a brilliant event at the moment for Homemade Christmas Gifts. If you desire to participate or just view the gorgeous edible gifts for Christmas ideas do take a peek here .Thank you H.C. for sharing such a great bake :)Another great blogger Aparna @ My Diverse Kitchen is celebrating her first year of blogging. To celebrate, she is asking bloggers and non-bloggers to celebrate with her by sending in celebratory fare. I thought this cake would be a lovely addition to this celebratory event. I had to include a candle on top of the cake in Aparna’s honour. You have until the 30th November 08 to submit your entry.Hummingbird Cake ~ adapted from Happy Cooks recipeIngredients1½ cups of self-raising flour1 cup of caster sugar½ tsp bicarbonate of soda½ tsp cinnamon¾ cup of flavourless oil3 eggs, lightly beatenFew drops of vanilla extract¾ cup pecan nuts, chopped2 large ripe bananas, peeled and mashed½ cup of pineapple from a tin, drained and chopped finelyCream Cheese Frosting60g Cream cheese30g butter, softened at room temperature1 tsp vanilla extract1½ cups of icing sugarEdible food colour of choice (optional)A few sprinkles (optional)You will need a 20cm (8 in) round springform tin, lightly greased with a little butter and based lined with non-stick baking paper or greaseproof paper.MethodPreheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3.Sift the flour, cinnamon, bicarbonate of soda into a large bowl. Make a well in the centre and add the eggs, vanilla extract, oil, nuts, banana and pineapple and stir until just combined. Pour the mixture into the prepared tin and bake for 1 hour or until firm to the touch in the centre of the cake or a skewer inserted into the centre come out clean.Leave the cake to stand in its tin for 10 minutes before turning out onto a wire rack to cool completely. Remove the paper from the base of the cake and place onto a cake stand or plate to serve.Place all the ingredients for the frosting into a bowl and beat until light and fluffy with an electric mixer. * I added my edible food colouring at the end when the frosting was all combined*.Spread the cream cheese filling over the top of the cake and decorate if wished with sprinkles etc. I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Christmas Edible Gift ~ Spicy Mocha Mix


Homemade gifts are a wonderful, thoughtful gift to give to family or friends at Christmas time. They are exclusively made for the person receiving the gift(s) and add that little extra treat of luxury you maybe unable to find in shop brought gifts. Happy Cook @ My Kitchen Treasures is hosting an event for Homemade Christmas Gifts. She is posting a round-up here and you’ll be able to view all the homemade gifts that other bloggers have been busy making. You may find a gem of a homemade gift you may want to reproduce from some of the lovely homemade gifts already submitted!Spicy Mocha MixMakes approximately 48 servings Ingredients1 cup granulated sugar½ cup instant coffee granules½ cup unsweetened cocoa powder2 tsp ground nutmeg1 tsp ground cinnamonMethodIn a small bowl, add all the ingredients until completely mixed. Store in a tightly covered jar at room temperature for up to 6 months.For each serving, place 2-3 teaspoons mix in a cup or mug and fill with 2/3 cup of boiling water, stir. Top with whipped cream and grated chocolate if wished. Provide the Spicy Mocha Mix on a gift card with the serving instructions. I am passionate about baking and enjoy baking for family and friends. I started this blog to inspire me to bake my way through different recipes. All my baking is from scratch and can range from traditional to a more modern approach of baking today. [...]

Santa Baby, Slip A “Stained Glass Window Cookie” Under The Tree For Me!!


I've been an awful good girlSanta baby, and hurry down the chimney tonight......I do adore this time of year with lots of wonderful Christmassy baking and cooking in the run up to the biggest event for every cooks/baker who celebrates Christmas. The aroma of aromatic spices wafting through the air of cinnamon, cloves, ginger, nutmeg etc, perhaps a warm toddy of mulled wine to give you Christmas cheer or a warmed mince pie with lush brandy butter, which all evoke memories of Christmas past and present! I have already posted my Christmas fruit cake and its being ‘fed’ each week with brandy until nearer the time to marzipan and fondant ice; also my boozy mincemeat is maturing for my mince pies.I am now going to commence my countdown to Christmas baking on my blog, in addition to other bakes. I will lead you through traditional fare that is eaten here in the U.K. and/or around the world. I hope you will enjoy it as much as I will baking my way through these delectable delights.To kick start this affair off, I have chosen Christmas Stained Glass Window Cookies to share with you. They are easy to make and look wonderful hung on the Christmas tree. The light catches perfectly those little centres of jewels glistening away. They can become a little sticky if left too long to hang, that is if little fingers allow for them to be there any length of time * giggle*! It’s a little early here to hang them on the tree here, but I did cut a few branches off a little bush I have, to show you the effect they can give in my pictures. I am also sending my Christmas Stained Glass Window Cookies to Susan at Food Blogger who is hosting a superb event – Eat Christmas Cookies, season 2, Christmas Cookies From Around The World. Susan is posting cookies and links on her site as they are sent into her from participants. I have linked above the event if you would like to participate. If you would like to view the cookies that participants are sending in [click here].Here is the recipe for the Christmas Stained Glass Window Cookies if you would like to recreate a little magic of light for your Christmas tree at home.Christmas Stained Glass Window CookiesMakes approximately 12Ingredients175g (6 oz) plain flour75g (3 oz) butter3 tbsp caster sugar1 egg white2 tbsp orange juice225g (8 oz) hard boiled sweets in assorted coloursThin ribbonYou will need 2 baking trays lined with non-stick baking paper. Cookie cutters (large and smaller shapes) to the design you wish to make, Christmas trees, bells, reindeer, stars etc....MethodPreheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Prepare your baking sheets by lining with non-stick paper.Put the flour, butter, sugar into a food processor and blend quickly together then add the egg white and drizzle in the orange juice, the dough will start to form into a ball, try not to over work the dough to much. Tip the dough out onto a floured surface and knead lightly then wrap in cling film and press into a circle and chill in the fridge for 30-60 minutes.You will need to break up the hard boiled sweets into tiny pieces but keep each colour separate. I placed each batch of colour into a strong plastic bag and bashed them with my rolling pin!Unwrap the dough and roll out on a floured surface to s thickness of about 5mm (¼ in). Now cut out your desired shape(s) by using a larger cutter(s) and a smaller one(s) for cutting out the centre. (Roll up the dough and [...]