Coming back to whipping cream, sometimes I make whipped cream with granular instead of icing sugar. Every recipe I’ve read says to use icing sugar, but I sometimes I can’t. Is this bad?
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Posted by Charlotte Knight.
Chocolate cake for breakfast . Oh yes .
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Posted by Paul Kearins.
The cake was hard to make so I decided to make the topping easy :)
Pecan pieces and sugar free maple syrup are the two main ingredients. You can go without the syrup but that means you will add more sugar.
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Posted by Xtina Vue.
Picture of the fun Studio Ghibli inspired cake I made for my brother!
For those not familiar with Catbus and Totoro I strongly recommend checking it out, I can almost guarantee you’ll love it!! ( http://www.imdb.com/title/tt0096283/ )
I’ve used the Italian Buttercream ( http://justthebasicscooking.wordpress.com/2013/05/04/italian-buttercream/ ) as an edible glue to stick the icing to the classic loaf cake that forms the body, the chocolate-chip muffin that forms his head and some delicious mini-swiss rolls I used for the legs!!
Hope you like it!
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By Annalise (completelydelicious.com)
Ingredients
1 cup (8 fl oz, 237 ml) water
1/4 cup (57 grams) plain yogurt
3 cups (361 grams) bread flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 tablespoon chopped fresh herbs (rosemary, thyme, sage, oregano)*
1/4 cup (25 grams) Parmesan cheese, grated
2 1/4 teaspoons (1 package, 7 grams) active-dry yeast
8 halves sun-dried tomatoes
Instructions
Cover the sun-dried tomatoes with water and let soak for 2 hours. Drain well on paper towels.
In a small saucepan, heat the water and yogurt until steaming, stirring to combine. Remove from heat and let cool for 5 minutes, or to 120-130 degrees F.
In the bowl of a stand mixer fitted with a dough hook, combine 1 1/2 cups flour, salt, sugar, herbs, cheese, and yeast. Add the yogurt mixture and mix until incorporated. Add the rehydrated tomatoes. Add the flour 1/4 cup at a time, while mixing on medium low until the dough clears the bowl but is still tacky to the touch (you may not need all of the remaining flour). Knead on medium speed until smooth and elastic, 5-7 minutes.
Put the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise until doubled, about 1 hour. Gently punch down the dough and knead a few times.
Gently roll the dough into a rough 7x14 inch rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9x5 inch loaf pan. Preheat oven to 350 degrees.
Cover with plastic wrap and let rise until your finger leaves an indentation when you touch the dough. Bake until golden brown, 25-30 minutes. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.
Store bread in an airtight container, bread will keep for several days.
*Feel free to use whatever combination of fresh herbs you like. You may also substitute 1 tablespoon of italian seasoning.
Note: the bread is only fat-free if you use a fat-free yogurt and fat-free cheese.
Recipe from Red Star Yeast.
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Ingredients:
250g Egg white
500g Soft butter
12g Glucose syrup
350g Caster sugar
Directions:
Weigh your sugar and glucose into a large pan and add some cold water. I can’t give you an exact amount as it will change, but you want to get your sugar to the consistency of wet sand. Make sure you mix the sugar and water so that all of it is mixed together as this will give you an idea of the amount of water needed. Once wet sand has been achieved carefully go round the edge of the pan with a dry or wet tissue to wipe off any sugar that has gone up the sides as this will crystallise and then cause the rest of the sugar to do the same…sugar is a very very touchy ingredient when you start to heat!!!!
Put this pan onto heat with a sugar thermometer or a temperature probe, allow this to start heating gently.
Whilst the sugar is slowly heating weigh your egg white into a mixing bowl with a whisk attachment, or a hand held whisk is fine. Leave that to one side while you cut your butter into small chunks, make sure these are nice and soft but not melted as it will make it so much easier to combine later on!
By now your sugar should have started to boil, don’t worry about stirring it you don’t need to, if you get worried you can just shake the pan as this will prevent anything from burning. Once the sugar has started to boil start the eggs whisking on a high speed, keep the eggs going until they have ‘fluffed’ up and look like meringue. Once this has been reached turn them down to a low setting.
Whilst your eggs are whisking keep checking the temperature of your sugar, you want it to get to 121c which is soft ball stage. As soon as it reaches 120c take it off the heat and bring it over to the eggs (by the time you’ve brought it round it will be at 121c). Do not take it above 121c as it will start to caramelise which will leave you with a whole new set of problems!!
Carefully and slowly pour the sugar into the egg whites, make sure all of the sugar is added and mixed in. Now turn the mixer up to a medium speed and whisk until the steam stops.
Turn the mixer back down to a low ish speed and start to add the soft butter. Don’t worry about adding them one at a time the icing will still be quite hot so they will be incorporated easily. Keep adding the butter a couple at a time until all of it has been added, now finally whisk on a high speed to make sure you have no lumps. It should leave you with a really glossy icing.
If your sugar did start to caramelise and your icing ended lumpy (this is because you are adding caramel to a cold substance which will shock it and cause it to solidify, (I told you sugar was fussy when heated!) scrape it through a small sieve and you will be fine, it won’t be as smooth as normal but will taste and work just as amazingly!!
And there you go, this icing is brilliant for filling and decorating cakes as it tastes wonderful. It also works as a very good glue to stick icing to cakes and together, for the more exciting cakes hope you all like it!!!
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This is the wedding cake I made flowers for!
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Blueberries are beginning to come into season in the UK and are perfect to use in many cake or muffin recipes. Muffins are simple to make and act as a great mid-morning snack or ‘on-the-go’ breakfast. As I have just moved into a new flat I am lacking a few kitchen items which had been provided in my old place; so this recipe was… interesting. I used a recipe from my new Hummingbird Bakery Cake Days book, but doubled on blueberries instead of mixed berries.
Blueberry Muffins
Makes 10 muffins
Preparation 20 minutes, Cooking 30 minutes (plus cooling)
You will need:
300g plain flour
115g caster sugar, plus extra for topping
1 tbsp baking powder
1/2 tsp bicarbonate of soda
Pinch salt
250 ml whole milk (I used semi-skimmed)
2 large eggs
1 tsp vanilla essence
85g unsalted butter, melted
100g blueberries (I used defrosted frozen blueberries)
1. Sift the dry ingredients (flour, caster sugar, baking powder, bicarbonate of soda, and salt) into a large mixing bowl. Combine the milk, eggs and vanilla essence in a jug.
2. Gradually beat this mixture into the mixing bowl until it creates a smooth batter. Add the melted butter.
3. Stir in the berries by hand and distribute the batter into muffin cases. Fill them up to 2/3 full and sprinkle with sugar.
4. Put in an oven preheated to 190 degrees Centigrade and bake for 25-30 minutes. Leave to cool and enjoy!
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Used a pizza dough the other night to make an apple cinnamon calzone of sorts.
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Anyone love zesty lemon icing
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