Various things – friends visiting to see our new chickens, the last opportunity for Pudding Club before term starts again and a new found fatalism on the weight front (yeah, topping 100kg again!) has meant I have been cooking an awful lot of cake this week. I made…
Which I burnt. Things I learned: a four egg mix is a good amount for my sandwich tins. 2oz of buttercream is not really enough to fill it and it takes an awful lot of jam. I need to turn the oven down. It’s really enough to combine the mix quite loosely – I would normally cream the butter with the sugar quite vigourously before adding the eggs and flour. This recipe calls for all the ingredients to go in at once and only basic mixing. And it’s fine for it.
Coffee flavoured cupcakes
Things I learned: a one egg sponge mix is ample to fill all four of the dinky new cupcake moulds I got for my birthday. Two spoons of instant coffee for the buttercream and two in the cake mix is about right for my taste but a bit too strong for everyone else. I need to work on my two tone icing technique and on icing more generally.
Things I learned: this is easier than it looks. It uses a lot of eggs (might be a good thing once the birds start laying!) No flour! I turned it into a sort of Schwarzwaldkirschroulade with half a bag of frozen cherries turned into a simple jam by boiling with sugar and bits of port and kirsh I had knocking around. I make sure the sponge was good and damp and boiled some of the left up juice to a slightly stiffer set to make a drizzling jus for presentation:
An old favourite. I don’t think I’ve ever made them without burning them a little, however – in this case, although they looked blackened they didn’t taste burnt at all.
What I learned: the recipe fits neatly in my large rectangular roasting tin – I’ve always used my round 9″ cake tin before. If you leave them to prove whilst ringing for a wedding, they will likely go over the top of the tin.
But they will still taste delicious and wonderful anyway.
This recipe is a good’un and came out with the desired highly squidgy interiors. The recipe is extremely detailed, and I might have glossed over the finer points.
I had to pop off to Dunelm to buy a new tin for making the swiss roll needed for the roulade, and whilst I was there, bought a square tin for brownies and tray bakes, which I have felt I needed for a while. This recipe fills it really well.
The picture shows afternoon tea with tuna and yellow pepper sandwiches, a small plate of cucumber sandwich bites, strong black coffee, and brownies and cinnamon buns for after.
Perhaps the main thing I learned is that my mobile phone takes horrible food pictures!