You may have noticed that this blog has gone VERY quiet over the past year. Despite this, I still seem to be getting a lot of visitors… not really sure why.
But, I haven’t blogged in ages on here because other projects and life have gotten in the way. However, I am really keen to get back to food blogging. That said, I don’t want to limit myself to baking on Saturdays any more. I want to cook other stuff, and what’s more I want to get generally more crafty and creative. Therefore, I’ve set up a new website called Look, I Made This.
I’d be thrilled if you’d join me there for my 2012 home-made year.
Love and stuff,
This week’s bake comes courtesy of the book I was given at Christmas by my parents – it’s full of great looking cakes (well gorgeous as the name implies) that I was keen to try as soon as possible. I landed upon the cherry crumble cake as a long time fan of cake, cherry and crumble, I thought this would be a great one to try.
Making the cake was relatively easy, once again my arms getting a bit of a workout from the beating involved of the butter, but other than that nothing too strenuous. It’s been a while since I’ve made a crumble of any description and I forgot how oddly relaxing it can be to create the necessary crumbs, than again, maybe I’m just a bit odd.
I can honestly say that this is the first time I’ve ever cooked a cake and got it out of the oven to find that it looked exactly like the photo accompanying the recipe. I amazed myself as the golden crumbs sat in the exact same place as on the photo – and I hadn’t even been trying to achieve that.
The cake itself was lovely, and the crumble topping was pretty good too – at a push I’d say this could do with being a touch crisper for my liking. I think the one thing that possibly let this down was the cherries, as to my mind they weren’t quite as flavour intense as they should have been – these were tinned and while it saved me the job of having to pit them, I get the feeling that I would possibly use fresh red cherries next time for a punchier flavour.
One of the best things about the cake was that it was delicious hot or cold, and lasted well too. 3 days later and I was still enjoying the last remnants of the cake – always a bonus in my book. [continues]
For some reason I find it a bit more difficult to make whole cakes look attractive than cupcakes, muffins or biscuits. It could have something to do with layering and patterns making for more attractive cakes, or I could just be imagining it.
Anyway, this was once again taken in my ironing board home studio set-up. I’ve gone for a few different backgrounds here, I really like the birds paper but I am concerned it is a little fussy for a food shot.
These were taken either with my 50mm or the 35mm lens I currently have on loan, but if you’d like to know more details about the data for each specific photo, please check my Flickr stream.
Back to the usual:
Taste: 3.5/5 I liked it a lot, don’t get me wrong, but I knock some off for not quite crisp enough crumble and less than punchy flavoured cherries – both things that could easily be improved on.
Difficulty: 1/5 Extremely easy, and a pleasure to make
Chance of remake: I’d like to experiment not only with better cherries, but with other fruits at some point.
You can find the cherry crumble cake recipe in Gorgeous Cakes by Annie Bell, available on Amazon. BBC Good Food also do a blackberry and apple crumble cake which you could try your hand at.
I first spotted this week’s recipe a few months ago, and squirreled it away in my must have bakes folder for a later date. The date came in September when I found some mango curd at a food festival that was bloody lovely.
But me being me, I waited until January to actually crack it out and get on with it. The original recipe called for lemon curd, but as mango is probably my favourite fruit (exotic at least) I knew these would be just as good.
Other mini-Victoria sponge recipes call for you to use specific little baking tins. I think it’s unpractical to have tiny little baking tins cluttering up your kitchen only to be wheeled out once a year. I loved that to make this, you only needed a humble cupcake tin, something all of us surely have.
Anyway, back to the point, there’s not much to describe about the process of making the cake batter, as this is just a basic sponge, nothing extravagant, just does the job. Once you’ve made up the batter you spoon it in to the cupcake holes (buttered, not lined – you’re not making cupcakes, remember) and once it’s been for a nick of time you’re ready to start assembling.
Now, as usual, I came across a little hurdle. When my cakes come out of the oven, they were pointy, as in they had risen. I looked at them with head cocked, wondering how on earth I was going to recreate the beautiful flat tops I’d seen in the magazine picture. Put these creations together and they’d have looked not unlike a Doctor Who creature (which may or may not float your boat, depending on your point of view).
It took me longer that it really should have to realise that if you cut the tops off, then used the bottom as the top then you’d have the flattened tops as previously mentioned. It made no reference to this in the recipe, and it really is easier than it should be to confuse me – so if you ever find yourself in this odd predicament, you’ll know what to do.
I also struggled to get my swirls of cream and mango curd to look as perfect as in the recipe, but at least it proves these were home-made and not batch processed. The only other problem was what to do with the leftover “cut-off” tops.
We don’t like waste in this house (we don’t like it but I do it all the time, but anyway…) so I found you could make even mini-er versions of mini Victoria sponges that made for great little bitesize portions and gave me a good idea for party food in the future…
Setup: From now on, I’ve decided to include a paragraph or two about the setup with each post, for those that are interested in photography and styling.
This was a plain purple base, with a cake stand (Christmas present from my nephew – hence the child’s handprints in the pictures) and a purple leaf background, which is art paper from Paperchase. In terms of photography, these were either taken with a 35mm lens or 50mm lens. Only lighting comes from the window, nothing else. If you want to know more about the exif data for each photograph, you can find them on my Flickr stream.
Right, so here’s the usual gumpf:
Taste: 4.5/5 DELICIOUS! I loved these, the mango curd being just tart enough, the simple cake, put them together and what do you get – scrumminess.
Difficulty: 2/5 Once you’ve mastered the art of lopping off cake tops, pretty easy.
Amendments: Changed lemon curd for mango curd – and I didn’t make my own like it suggests you *can* do in the recipe, if you want. I don’t want.
Chance of remake: Well as it happens, I do have a lot of mango curd left….
You can find the mini Victoria sponge cakes with lemon curd and cream recipe on the Taste.com.au recipe website, and as it’s exactly the same picture as in Delicious Magazine June 2010, I’m assuming it’s the same recipe.
This baking challenge is actually quite an old one that I didn’t get round to blogging about. But, in order to take New Year’s Day off from baking I thought I’d update using this recipe. These were easily one of the tastiest bake I made in 2010, and, even better I didn’t feel guilty eating them.
This was my first time using spelt flour, which I picked up at my local deli. Nigella is quick to point out in her book that a muffin should be different from a cupcake, most especially in the sugar department. The spelt flour really helps with this as it leaves the muffin with a gorgeous, nutty almost-but-not-quite savoury flavour.
Then you’re hit with a gorgeously sharp and sweet at the same time chunk of apple (I used one pink lady and one gala – my two favourite varieties) and that’s really all the sweetness you need. Of course there’s a touch of (brown) sugar in the mixture too, but that’s really to lift out of the breakfast muffin variety I suppose, and I wager you could probably get away with leaving it out if you were after something even more virtuous.
Making these muffins was a doddle. Regular readers will now by know my penchant for chuck it in a bowl method and I’m afraid this was another example of that. Well almost, you did have to use two bowls, one for dry ingredients and one for wet before pushing it all together.
Now Nigella claims this mix is only enough to make 12 muffins. I can’t quite figure out if she has a large muffin tin or I did something else wrong as this easily made 20. Maybe if I’d put more mixture into each case I’d have ended up with giant muffins – but I’m always a little wary of filling a case to the top in case it’s too much and the thing explodes out of the top and joins up with all the other muffins.
Anyway…. drifting away from the point there. After about 20 minutes in the oven they looked ready. Out they came onto the wire rack. And they looked marvellous. Exactly how muffins are supposed to look, and I thought, by jove I’ve actually gone and baked something to perfection.
Of course, being me, I was wrong. Naturally. I came back 5 minutes later to find the muffins had all sank in quite a sad little way. Reading Nigella though she points out that this happens to almost every home-baked muffin and to be expect otherwise is just setting yourself up for disappointment. So with that in mind, I went merrily on my way.
When it came to tasting these muffins I was delighted. As I said previously these were easily one of the tastiest things I’ve ever baked. I’m not 100% sure what did it for me exactly but I could have eaten a few of these in one sitting. I think it’s because, as contradictory as it would seem for someone with a baking blog, I’m actually more of a savoury person, so these hit the spot extremely well.
My co-workers who tasted these some weeks ago all seemed to agree too – although whether they were just sparing my blushes, I’m never sure.
Taste: 4.5/5 Obviously I loved these, I suppose my only minor criticism is the amount of almonds that go in the mixture. Not being the biggest nut-fan in the world, there was perhaps a bit more than I’d have liked.
Difficulty: 2/5 Pretty easy, but as mentioned, don’t expect these to look like the muffins you see in Starbucks.
Chance of remake: Absolutely definitely – I’m salivating just thinking about it.
This week’s recipe comes from the latest book by Nigella Lawson – Nigella Kitchen. You can find it in the book, or you could try this spelt flour muffin recipe from Food.com
Let me just start by saying that if I were a real baker, or perhaps chef, I’d make my own mincemeat. Since I firmly subscribe to the ‘life’s too short’ school of thought, eaters of my pies will have to make do with the ready made (M&S at least!) shop bought variety.
I used to make mince pies with my mum as a child, so as soon as I smelled the pies cooking in the oven I was instantly transported to my childhood kitchen and the memory of being so small I needed to stand on a chair to reach the worktop.
But we’ll come back to that, first of all I had to create the pastry for the pies. I found an ‘incredibly easy’ recipe that was well, incredibly easy in theory, but me being me, struggled with.
All you had to do was mix butter, flour and sugar together. The problem I found here was the missing liquid. It claims in the recipe to be abit like shortbread pastry, but I found I couldn’t get it to stick together and the result was more like breadcrumbs. I added a tiny splash of milk though and I was away.
The big problem I encountered next was trying to get a thin pastry for the bottom of the pies. So anyone who eats these will find there is a fairly hefty amount at the bottom, but if you ask me no one is going to complain about extra pastry are they?
My aforementioned M&S mince had chunks of chocolate in it, which I thought would either be a triumph or a disaster. In the end I think it just about works – which is actually saying something for me because I started off this process not being a huge fan of mince pies in the first place – hurrah!
So here’s the usual:
Taste: 4/5 Well they’ve converted me anyway.
Amendments: Added a splash of milk to the pastry recipe and used M&S chocolate mince rather than traditional.
Chance of remake: More than likely, this time next year.
You can find this week’s mince pie recipe on the BBC Good Food website.
Apple pie is a firm family favourite for pretty much everyone, and, while you can buy more than tasty versions in the shops, I felt it perhaps should be a staple dessert that I can whip up at a moment’s notice. Plus I have a special pie tin (with holes in the base in case you wondered).
Cooking up the pie was a relatively simple process, and the smell of stewing apples filled the house with a beautiful aroma that really just says ‘Sunday’ – whatever that smells like. Next, I even made my own pastry, which was nothing fancy and pretty simple. Unfortunately, the recipe I used was obviously intended for a smaller dish as there wasn’t quite enough to cover the top.
Sadly, I didn’t realise this until the final moment when I went to place the blanket of pastry atop the pie. Being half of the ‘oh well never mind what it looks like’ school of thought and half ‘oh crap what are the pictures going to look like’ way of thinking I did my best to at least cover the top with various scraps of pastry.
In the end I manage to cover the top of the pie with a less-than-photoshoot worthy piece of pastry. My solution? Only shoot a portion of pie and not the whole of it. No one would be any the wiser had I not mentioned it here, but I like the blog to be honest and upfront of course. 😉
After half an hour or so in the oven the pie was complete, and once more delicious aromas permeated from the kitchen. Yum yum yum. I got the pie out of the oven and the gorgeous golden pastry looked just right – I couldn’t wait to tuck into this beast.
I’m pretty lazy so I couldn’t be bothered to make my own custard, but the shop bought variety worked a treat with this pie and I’m happy to say that despite appearances, the whole ensemble was bloody lovely.
So, here’s to the usual malarky:
Difficulty: 1/5 I always assumed making apple pie was a little bit tricky. Can’t recall why. But in reality, making pastry is a pretty simple affair, so long as you make the appropriate amount. The most time consuming part of this bake is peeling apples.
Chance of remake: 3/5 Now that I’ve tried this I can have a go at mastering the pastry making and trying other fruits.
You can find this week’s apple pie recipe on the BBC Food website. That said, apple pie recipes are pretty ubiquitous so whatever your favourite food site is, they’re bound to have something to suit your needs.