Sunday, 31 October 2010

Macabre Cupcakes

Happy Halloween! Here are the macabre cupcakes that I baked for a Halloween party this weekend. I was definitely inspired by Miss Cakehead's Eat Your Heart Out evil cake shop when I made the 'Bad Apple' cakes! I visited yesterday and picked up some maggot cake from Ellie's Cakes and a gruesome eyeball on a stick from Molly Bakes mmmm.

The graveyard cakes above are red velvet with chocolate icing (sprinkled with cocoa to look like earth!) and topped with gingerbread tombstones. I got the recipe from the perfect Halloween cake book - A Zombie Ate My Cupcake by Lily Vanilli.

Mini pumpkin cupcakes with ginger fudge or cream cheese icing and cute bat and ghost sprinkles.
This is my 'Bad Apple' cake - ginger cake with a spiced apple centre (made by cutting a hole and filling with stewed apple) topped with chocolate icing, marzipan worms and maggots and a 'rotten' apple cake pop made with black candy melts.

Don't have nightmares!

Wednesday, 27 October 2010

Pumpkin Pops

These guys will be accompanying me to a Halloween party at the weekend to keep the Shepherds Bush ghouls and ghosts at bay – my first attempt at pops from the great new Bakerella book. This is one of the easier projects. Can’t wait to try the mini popcorn boxes and skulls next!

These pops are made in the usual way (tutorial here) with orange candy melt coating, tictacs for the stalks and black icing from a ready made icing tube for the (slightly wonky) features. Bakerella recommends using an edible ink pen but the one I bought doesn’t seem to like drawing on the candy coating so I’m on the look out for one that works.

More macabre creations to come!

Sunday, 24 October 2010

An Apple a Day


It was apple day at Borough Market today which means it's officially apple season, yum! Here's a reminder of the apple loaf I posted recently as well as a few of my favorite recipes from around the web. How do you like THEM apples...

 From left to right:

Wednesday, 20 October 2010

English Rose Macarons

Rose flavoured vintage pink macarons for the latest Mactweets Mac Attack challenge (you might remember my peach ones from last time). This time the theme is inspired by Breast Cancer Awareness Month. The recipe is the same as before but with a rose flavoured filling (and pink colouring of course). Also, I made less filling this time as I had lots left over before.

INGREDIENTS

Shells:
175g icing sugar
125g ground almonds
3 large egg whites
75g caster sugar
A drop or two of pink food colouring

Filling:
50g unsalted butter at room temperature
100g icing sugar
2 tbsp milk
1 tsp rose water
1/2 tsp vanilla extract
A drop or two of pink food colouring

METHOD

1. Preheat the oven to 160°C/fan140°C/gas 3. Sift the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy and finally the pink food colouring.

3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

5. Meanwhile, make the rose filling. In a bowl, beat the butter until light and fluffy, add the milk, rose water, vanilla extract and food colouring then beat in the icing sugar. Use to sandwich pairs of macaroons together.

Makes about 20.

Recipe adapted from Delicious Magazine.


Sunday, 17 October 2010

Monochrome 30th Cake Pops

Of course I couldn't resist making some of these little beauties to accompany the cake I made for a brilliant 30th birthday party this weekend. These ones are chocolate cake and cream cheese icing on the inside and black and white candy melts on the outside.

Eh Up! A Yorkshire Rose Birthday Cake

A double size version of the My Goodness My Guinness cake split across two 10" tins with one batch of the cream cheese icing (ok, it was supposed to be made with Yorkshire stout but the Shepherds Bush supermarkets didn't come up trumps). I loved using my new alphabet choc mould to spell out the letters though and the not-deliberately-slightly-retro-coloured Yorkshire Rose was made using a photo cake topper service.

Friday, 8 October 2010

Mini White Rose Cupcakes

Everything looks cuter in miniature! These little cupcakes are mini versions of the My Goodness My Guinness Cake. One batch makes about loads - about 60. I had a new delivery of chocolate moulds this week so can't wait to try out buttons, bows and letters next!

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