More Cakes and Cupcakes From Recent Projects

Since the last post I've had a few more requests for cakes and cupcakes so here are the projects I've been doing in the last couple of weeks.

This was for a friend's 30th birthday (obviously he's a huge Star Wars fan!)

This was for my cousin who is moving to London for a new job in Office shoe store.



Vintage themed cupcakes for a 21st birthday vintage tea party.  Vanilla and red velvet cupcakes with a few different frostings - vanilla, chocolate, mint, raspberry, mango and caramel.  All edible toppers made from a selection of fondant, candy clay and candy melts.

A Manowar cake, co-worker asked me to do this for his friend's 21st birthday.

Don't forget I have a Facebook page so you can stop by and 'Like' the page.

Chocolate Meringue Roulade

Every year I go back to my parents' house for Christmas and the last couple I have started baking something to bring with me for us to indulge in after our Christmas Eve dinner.  Last year it was cheesecake brownies with raspberry whipped cream, this year it was chocolate meringue roulade.  I just happened to be watching morning television while I was spending the weekend with a friend of mine in Birmingham and in between our geek out sessions this was on a cooking show.  It looked so good I just had to try it!

Ingredients:

5 eggs whites

150g caster sugar

2 tsp cornflour, sifted

1 tbsp cocoa powder

400ml double cream, whipped into soft peaks

1 tbsp icing sugar

1 vanilla pod, split with seeds scraped out

Preheat oven to 150°C

Line a 33x28cm swiss roll tin with greaseproof paper.

In a bowl, whisk the egg whites until soft peaks form.  Gradually add in the caster sugar and continue whisking until nearly stiff peaks form.  Use a spatula to fold in the cocoa powder and cornflour until everything is well combined.  Spoon the meringue into the swiss roll tin and spread evenly.  Bake in the preheated oven for 1 hour, or until crisp on the outside and soft on the inside and is still pliable.  Keep the meringue in the tin to cool.  In another bowl, mix the whipped cream, icing sugar and vanilla seeds together.  Spread another piece of greaseproof paper onto your counter and sieve icing sugar over it.  Turn the meringue out onto the new piece of greaseproof paper and then spread the cream over the top.  Use the greaseproof paper to help you lift the meringue and roll into the roulade. 

Don't worry if the meringue cracks, it is meringue after all and I have a suspicion that if you can indeed roll meringue without cracking it you are in possession of some strange and mystical power of kitchen prowess!

Using your greaseproof paper, lift the roulade onto a serving plate and dust with more icing sugar and cocoa powder to serve.

Raspberry Scones (Vegan, Sugar Free)

I'm really enjoying trying out my vegan recipes, I'm totally curious to see how they turn out in comparison to non-vegan recipes.  I really loved these scones, I just ate them plain but you could use whatever spread takes your fancy and they were fantastic with a cup of tea (a very important factor for me, you just can't beat a good cup of tea!!).

Ingredients:

240g Doves Farm wholegrain spelt flour

1 tbsp baking powder

1/2 tsp salt

75ml coconut oil, plus more for brushing

75ml agave nectar, plus more for brushing

1/2 tsp pure vanilla extract

50ml hot water

150g fresh raspberries

Preheat oven to 180°C (350°F) Gas Mark 4

Line a baking tray with greaseproof paper.  In a medium bowl mix the flour, baking powder and salt together.  Add the coconut oil, agave nectar and vanilla extract and mix until everything comes together into a thick slightly dry mixture is formed.  Pour the hot water in and continue to mix.  Using a rubber spatula, fold in the raspberries until they are marbles through the mixture.  For each scone, scoop 75ml of the mixture onto the prepared baking tray (I used a 1/3 cup for this - 1/3 cup = approx 75ml) leave 2.5cm between each one to allow them to expand.  Lightly brush each mound with extra oil and agave nectar and then bake in the oven for 14 minutes, rotating the baking tray 180 degrees after 7 minutes has passed.  Once they have baked, let them stand on the baking tray for 15 minutes and then use a spatula to gently move them to a wire cooling rack to cool completely.  Store in an airtight container at room temperature for up to 2 days.  Mixture makes 8 scones.

Yum yum yum!!