Jane’s Patisserie- Book Review.

Over the past couple of years I’ve discovered Jane’s Patisserie website with her delicious, foolproof recipes. Her cheesecake recipes are my absolute go-to, especially as cheesecakes always used to be a disaster when I made them before. Not any more. No more need for gelatine or for baking cheesecakes. I don’t need that with Jane’s recipes.

Jane’s Patisserie recipe book, published in August 2021.

Back in August, Jane brought out her recipe book with the same title as her website/ blog – Jane’s Patisserie and at first I was sceptical about buying it. After all why buy a book when the recipes are bound to be on the website. But thankfully, although there are several recipes from the website, the rest are actually specifically written for the book. A few recipes were actually created from Jane’s follower requests. I always find something I like on her website and I was pleased to say this book is no exception!

The book is split into nine main chapters: Cheesecakes, Cakes, Cupcakes and Muffins, Cookies, Breads and Doughnuts, Traybakes, Desserts, Tea Time and last but not least, Sweets. As well as the main chapters, there is a detailed introduction which is useful for novice bakers including ingredient guides and useful equipment and ingredients. At the beginning of every chapter, there is also an introduction. For example, in the Cheesecake chapter, Jane explains the ingredients she uses as a base for all her cheesecakes as well as the top tips for making the perfect one. The same goes for the other chapters in the book.

I used Jane’s online recipe to bake these Double Decker brownies to send to my son at uni. He regularly gets brownie and cookie parcels from me and shares them with his housemates.

What is in my Top Ten Recipes to bake?

  • No Bake Speculoos Cheesecake
  • Cookies and Cream Drip Cake
  • Vanilla Traybake
  • Honeycomb Cupcakes
  • S’mores Cookies
  • Cinnamon Rolls
  • Triple Chocolate Brownies
  • White Chocolate and Raspberry Tart
  • Malt Chocolate Fudge.
I love Jane’s cheesecake recipes and this one was for my daughter’s birthday last week. She wanted a birthday cheesecake instead of a cake. It contains Arran Gold which is a liqueur like Baileys but made with whisky from the Isle of Arran.
Last Christmas we used one of Jane’s cheesecake recipes as our Christmas pudding alternative. My kids don’t like Christmas pudding so we had a Lotus Biscoff cheesecake drizzled with chocolate sauce.

What recipes will I pass on?

  • Rhubarb Crumble Cheesecake (not that keen on rhubarb myself)
  • Brown Butter, Pecan and Chocolate Chip Cookies (sounds delicious but I can’t be bothered with browning butter!)
  • Doughnut Bites (you have to use a deep fat fryer and I don’t have one of those. I also don’t like deep frying things)
  • Rhubarb and Custard Blondies (for the same reason as above!)
Another favourite of Jane’s cheesecakes: this is a Mint cheesecake with Mint Lindt D’Or balls on top. Another Christmas favourite.

Jane’s Patisserie is one of those books where I know that I will get to use it to bake everything (apart from the four recipes above!) Jane has created a wealth of recipes using popular flavours and ingredients which are easy to obtain. No weird and strange flavour combos here and the bakes aren’t too over the top. As an experienced baker I find that her recipes are easily achievable and taste wonderful.

From the book I tested out Jane’s S’mores Cookies. They were absolutely delicious and I took them to work to share out. They contain marshmallows, chocolate chips and pieces of digestive biscuit.

I hope that there will be a follow up book in the future because judging by the huge success of Jane’s blog and her book sales so far, there will be a massive demand for it. I’m off to bake some brownies and blondies to take into work tomorrow using a couple of Jane’s recipes.

Happy Baking!

Love Sam xx

Chocolate and Salted Caramel Brownies: Amazing Cakes #18

Whenever I take brownies to work they always go down really well. I get fed up of baking the same things over and over again and like to try new things, though.

When I was looking through Amazing Cakes From The Great British Bake Off and thinking what I’d like to make next, I found a brownie recipe in the Chocolate Chapter for Chocolate and Salted Caramel Brownies. I’ve made Salted Caramel Brownies before but have done it with a ready made jar of caramel sauce. I’ve never had the confidence to bake it myself. So I thought I’d have a go.

First, I had to make the salted caramel sauce. This was made by heating caster sugar and butter until it dissolved and melted then adding double cream to the pan. This was then brought to the boil and kept on a rolling boil until thickened. You had to stir the mixture constantly so that the caramel didn’t go grainy or stick to the bottom of the pan. It seemed to take absolutely ages to get to where I wanted it to be and then it looked more like fudge than caramel! When it was ready, I let it cool down while I made the main part of the brownies.

Compared to my regular brownie recipe, this recipe contains more chocolate. I used a mixture of dark and milk chocolate mainly because that was all I had in my cupboard. Lindt had had a special offer on their 100g bars in Morrisons so I bought two dark bars and two milk ones. Usually I only use one bar of one kind of chocolate and add in some little extras, such as chocolate chips or nuts. The rest of the ingredients were the same: brown sugar, eggs, plain flour, baking powder and butter. I didn’t use cocoa powder either.

As with all brownie recipes I always start by melting the chocolate and butter together. To the melted butter and chocolate I add the caster sugar and mix that in, followed by beaten eggs. I did not add any vanilla extract this time either. Finally, I folded in the flour and baking powder.

I spooned all the brownie mixture into a prepared loose bottomed square tin. The caramel was then spooned into the mixture and poked in so that it wasn’t just sitting on the top. It did look very pretty with its marble effect.

After half an hour’s baking the brownies were ready. I left them to cool down on the wire rack while I started making dinner.

Whenever I make brownies I find that I’m asked “Can I have one?” before I’ve even cut them up. This was no exception. I cut them up then made sure that I took four out for my family before boxing the rest up for work.

These were so yummy that I will make these again. I think I’ll cheat and use a ready made sauce if I’m short of time, though!

Happy Baking!

Love Sam xx

Chocolate Drip Cake: Amazing Cakes #12

It was my daughter’s birthday back in October. It had been a strange couple of weeks for us and her birthday coincided with her last day of self isolation. I had originally planned her cake for her weeks ago and had bought ingredients and the decorations well in advance. Had I known, I wouldn’t have baked such an extravagant and massive cake!

I’ve seen lots of these fancy drip cakes around and although I bake lots of cakes it has been a while since I have made any celebration cakes. Making a drip cake is something I’d always wanted to have a go at but never had chance to do. So even though my daughter said “Don’t make me a massive cake, Mum!”, what did her mother do? Make a massive cake!

I looked at the recipe for the Chocolate Drip Cake in the Great British Bake Off book Amazing Cakes to help me for quantities, etc and I adapted it to suit the ingredients I had at home at the time. The original recipe has two layers each of chocolate sponge and also of a brown butter sponge! As the brown butter sponge used a whole packet of butter which I didn’t have enough of, I chose to make this one as a Vanilla sponge but bake both sponges using Stork instead. I had a whole tub of Stork which needed using up and only enough butter for the buttercream. Also I chose to adapt the decorations. My friend Amy had bought me a tub of Cake Decor Chocolate Mirror Glaze icing in a tub which I had not used before and I thought it would be perfect on the top of the cake for the drip. Instead of homemade chocolate shards, I used Lindt Dor Salted Caramel Truffles and some honeycomb pieces. For the buttercream icing, I had to use a mixture of plain Tate and Lyle Icing Sugar with a packet of Sugar and Crumbs’ Honeycomb flavour icing sugar as I didn’t have enough plain for all the buttercream. So the chocolate cake ended up being a chocolate, salted caramel and honeycomb flavour cake!

On Sunday morning, the morning of my daughter’s actual birthday I baked the sponges and made up the buttercream. This did not take long. It wasn’t until later when I had to assemble the cake that the panic started. I see so many perfect cakes on the internet where the buttercream is so smooth. I can never get mine like that. You can also bet your bottom dollar that the moment you start piping or something is the exact moment when Mr S comes in the kitchen and wants to get something out of that very cupboard right where you are working! This time he came in asking for a cup of tea! (fit eyeroll emoji in here!)

It was as I was assembling the cake that I realised how big it actually was and why I needed 500g butter and 1kg of icing sugar in the buttercream. It also contains 200g dark chocolate and double cream which was made into a ganache and then whipped into the butter and icing sugar. Assembling the cake was fine and I put it on my larger Cath Kidston cake stand. Once it was assembled, I gave the cake a crumb coat and put it to chill in the fridge for an hour. While it was chilling I made the cup of tea and tried to clean up as best as I could.

Another coat of buttercream went on and then I spent ages smoothing it with my cake smoother before melting the pot of chocolate glaze gently in the microwave. I have seen people use plastic bottles with nozzles on for piping on the chocolate drip but I chose to use a piping bag to help me. The chocolate glaze was slightly too thick really and some of the drips didn’t look as neat as others. Once the chocolate was on then I put on the Lindt balls and sprinkled the honeycomb pieces in the middle. The finishing touch was some gold Happy Birthday lettering.

I was very pleased and proud of the cake and my daughter loved it which was the main thing. Since she has gone back to work she has taken it to share with her work mates and they enjoyed it too.

Happy Baking!

Love Sam xx

Amazing Cakes #9: Coffee and Salted Caramel Cake


While we’re self isolating and Mr S is working from home sometimes he likes to have something with a cuppa to keep him going on an afternoon.  Last week’s Victoria Sponge had been eaten and he doesn’t really like gingerbread like the gingerbread loaf I made the day before.  So on Sunday morning I planned on making Mr S a coffee and walnut cake.  There is a recipe for Coffee and Walnut Cake in Amazing Cakes and comes under the Classic Cakwes chapter.  I know that this is one of my husband’s favourites. 

I got all the ingredients out but then realised the half finished packet of walnuts I needed to use was past its best before date.  I wasn’t going to risk it and put it in the cake but I had chocolate coated coffee beans to decorate the top of the cake instead of walnut halves.The sponge itself is a standard coffee sponge made using the creaming method. Although I use Camp Coffee Essence when making my coffee cakes, this one was made with strong, fresh espresso coffee.

When it came to icing the cake, I had to change the flavour slightly as I didn’t have enough plain icing sugar.  I had to do half Silver Spoon and half Sugar and Crumbs’ Salted Caramel flavour icing sugar.  This was the nearest flavour icing sugar I thought would complement the coffee flavour.

The layers were sandwiched together with half of the buttercream. I spread another thin layer of buttercream on top of the cake and then piped the rest as a swirl decorative effecet around the rest of the cake as well as in the middle with my star shaped nozzle.

Mr S had a slice with his cup of tea on Sunday afternoon while we were watching a film.


Happy Baking!
Love Sam xx

Chocolate and Salted Caramel Cookies.

I’ve had a day off work today. It was a great opportunity to catch up with my friends over in Leeds for lunch. They’re my cake club lovelies. We met initially through the now disbanded Clandestine Cake Club and got on so well we meet up regularly to put the world to rights over coffee and cake. But before I drove over to Leeds my dog had an appointment at the “pooch parlour” to have his nail trimmed and a good old shampoo. While he was up the road having his beauty treatments, I was at home baking cookies.

Last September when I was visiting my family in Canada, I bought a few bags of Hershey’s Chipits. I had bought some butterscotch and some mint ones the year before but this year I couldn’t find the mint flavour. I ended up with about four different flavours and the final bag which needed using up was this bright blue bag of Salted Caramel Chips. (Pictured below).

How I wish I could find these in the UK. No one seems to stock them or a similar product. If you do know where I can find them, please let me know. I’m hoping to go back to Canada in the Autumn so I’ll have to keep extra space in my suitcase for some more supplies!

I was wondering what I could do with the chipits and thought of baking “Brookies” which are double layered brownies and cookie bars. My son loves them and sometimes gets one from our local Co-op! But I didn’t have any spare plain chocolate for the brownies. Instead, I tried out the recipe which is on the actual packet for Chocolate and Salted Caramel Cookies. It was really quick to make and the recipe yielded 30 cookies! I didn’t need real chocolate for this, but cocoa powder for the chocolate flavour.

First, I creamed together butter and both light brown and caster sugar in a mixing bowl. To this I then added beaten egg and a spoonful of vanilla extract. When this was mixed in I folded in plain flour, baking powder and cocoa powder. Then, I formed the mixture into a dough and finally folded in the whole packet of Chipits.

I needed five baking trays lined with parchment for the cookies. I scooped small balls of dough onto the trays, keeping the cookies well apart so they didn’t spread and join together. I usually put 6 cookies on each tray and two trays in at a time. If you don’t have that many trays you will have to cook in batches. Just remember to wait five minutes before moving the cookies off the baking tray or they might fall apart! I still have loads of trays left from when I baked cookies professionally.

The cookies were baked in my fan oven at about 160oC for about 8 minutes. At this point I take the cookie tray out of the oven and bang it on the hob. This flattens the cookies down. Then I returned the cookie trays back to the oven for a further 5 or so minutes. I don’t overdo my cookies as I like them chewy.

I was really happy with these cookies and my son enjoyed one or two today while he was off work. I have had to hide the rest and will be taking them to work with me tomorrow before I end up troughing the lot.

Happy Baking!

Love Sam xx

Salted Caramel Chocolate Traybake 

 

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Salted Caramel Traybake- a recipe adapted from a Mary Berry recipe in her new book “Foolproof Cooking,”

 Last week I was getting over a nasty chest infection and didn’t have much energy. I spent about 9 consecutive nights sleeping on the sofa as it was the only place where I could sleep propped up on the sofa. I still didn’t sleep very well though and my back was in agony. I had to take time off work which I don’t like doing.  So the last two weeks I just wasn’t myself!

Thankfully I’ve been able to recover with it being the Easter holidays and have been back in the kitchen.  My son is currently working on a media studies film project and has had friends over to help him with filming. My daughter has been on hand to help out with the make up and special effects and good old mum here has been the transport and the catering manager!

Last Friday it had been a horrible day for filming. So when they finished after filming in the mud and the rain,  I thought they deserved a chocolatey treat.  But what could I give them?
In the end I found the perfect recipe to adapt in Mary Berry’s latest book “Foolproof Cooking”. I’ve had the book since it first came out but not made anything from it. The recipe is called “Bonfire Chocolate Traybake” and it looked perfect for feeding a crowd. Although being April it’s the wrong time of year for Bonfire Night but as Mary says in the recipe introduction: “Being a traybake it cuts into squares and is so perfect for packing into a box and sharing with family and friends at an event such as Bonfire Night,” Mary’s recipe was also  plain and didn’t need any decorating or icing. I chose to add icing on mine, though.

I love baking traybakes as they are easy to bake and always feed a crowd.

The finished traybake cut up into large squares.

The  traybake was very simple to put together.  I used my trusty Alan Silverwood traybake tin which was simply greased with Cake Release. I didn’t need any baking parchment to line the tin.

Mary’s original recipe uses dark chocolate but I used two 100g bars of Lindt Salted Caramel chocolate which I melted along with some butter.  When this was done, I weighed out some caster sugar and mixed this in with the melted chocolate mixture. This was then left to cool down then I added three eggs one at a time into the bowl.  Afterwards it was time to add the dry ingredients.  To keep the cake moist the cake is flavoured with ground almonds which are added at the same time as self raising flour and baking powder.  I could imagine the addition of ground almonds would also give a lovely flavour, as well as helping the cake to keep longer.

I added my own icing to the top of the traybake to finish it off.

  A very quick mixture to make up and one which didn’t have a list as long as your arm of ingredients.  Before long it was ready to be spooned into the tin and baked.  It didn’t take long to bake at all, only about 25-30 minutes.

The traybake smelled heavenly when it came out of the oven.  I know Mary Berry said the recipe didn’t need icing but I wanted to give it a finishing touch.  So as the cake was cooling I made up a chocolate icing using a bar of melted plain chocolate and melted butter.  This was quite runny on its own so I chose to add some icing sugar to thicken it up a bit.  I had stocked up on some of my favourite Sugar and Crumbs Salted Caramel Icing Sugar so I added 60g or 4 tbsp of it to the mix.  It thickened up beautifully and spread well onto the top of the traybake.  I cut the traybake up into portions and then to finish, sprinkled it with some gold sugar crystals I had in my baking cupboard.

When my son and his friends finished their filming, they were tired and hungry so a chocolate traybake square hit the spot for them.  As the traybake kept well it got eaten over the next few days bit by bit.

A wonderful recipe that could be adapted and not just for any time of the year.  I would love to try this with different chocolate flavours. I bet a mint or a chocolate orange one would be delicious.

Happy Baking!

Love Sam xx

Salted Caramel and Pretzel Brownies

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Not a very good picture- taken in poor light but it doesn’t do justice to these gorgeously calorific treats.

I love baking brownies.  They are so easy to make yet are so naughty but nice at the same time.  I used to make loads of them when I had cake stalls as they were always popular with customers.  One man was so taken by my brownies that he came back and bought some more and proposed to me!  No, it wasn’t my husband! It was a joke though it was nice that he liked my brownies!

Last week I had some ingredients I wanted to use up and I had a free afternoon at home.  I had a packet of Cadbury’s Chocolate Pretzels and some caramel sauce which originally was going to be for my daughter’s birthday cake.  In the end she had cupcakes for her birthday but I didn’t get round to using up the other stuff.  If I left the caramel sauce in the fridge, well it wouldn’t be there as I could imagine my kids fishing out spoonfuls of it!

I’ve always wanted to try Salted Caramel Brownies and looked through my recipe books for ideas.  I would take the brownies into school to share with my work colleagues.  I found exactly what I was looking for in Miranda Gore Browne’s latest book “Bake Me A Cake As Fast As You Can”.  Her recipe is the Salty Dog Brownies.

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Miranda Gore Browne’s recipe for her Salty Dog Brownies in her latest book Bake Me A Cake As Fast As You Can was a great source of inspiration for these brownies.

  I used my own  standard brownie recipe for the bottom layer using some Lindt dark chocolate and Green and Blacks cocoa in the mix.  I then swirled in the caramel sauce which was some Bonne Maman Confiture de Caramel.  I expect you could make it with Dulce de Leche or make your own using condensed milk.  I used the same quantities of the sauce as Miranda did, which was about 6 tablespoonfuls.

Then to the mixture I added the topping which was flavoured with sea salt and like the same texture as the brownie minus the chocolate.  I could see the calorie count going through the roof here!

The brownies came out of the oven after about 30 minutes and I couldn’t wait to cut them up and see if they were squidgy and gooey.  They were exactly what I wanted them to be like.  As soon as they were nearly cool I cut them up into 16 large pieces and topped them with the chocolate pretzels.  These complemented the brownies beautifully.

When my  kids got home they wanted to eat some and I told them that they weren’t allowed, they were heading off into work.  I knew if I left them at home I wouldn’t see them for dust and if there were any around I would polish the lot off!

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The recipe produced enough brownie mixture to make 16 large pieces. They had a big depth to them and I baked them in my large Alan Silverwood traybake tin.

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The Cadbury’s Chocolate Covered pretzels went perfectly with these salted caramel brownies.

The verdict? Well I took them into school and they went down very well with the staff.  I took a small piece to eat at playtime and wished I could have eaten more.. too addictive!

Happy Baking!

Love Sam xx

Scandelicious Baking- Flappenjacken.

The other day when we were sat round the table eating breakfast on holiday the conversation turned to my obsession with baking.  Well we were eating croissants at the time and I said I would love to have a go at baking my own croissants one day.  My family sometimes appreciate my efforts, sometimes don’t.  What they don’t realise is that baking is therapy to me like some people play music, some paint, some do sewing or play sport.  I like the feeling baking something gives me and when I get it right there is nothing else to match those feelings.  Although baking isn’t very kind to my hips and thighs it has brought back a sense of wellbeing and boosted my self esteem enormously over the past few years.

My husband said to me “Why don’t you bake some more flapjack?” and I agreed with him.  Flapjack always goes down well with my family and I have to hide the tin from them. Sometimes I have to hide the tin from myself as I can never stop at one piece! So when we got back from holiday I knew I’d planned to try a version of flapjack called Flappenjacken from Scandelicious Baking by Signe Johansen as part of my monthly Cooking The Books Challenge.

In the recipe title Flappenjacken are also described as salted caramel granola biscuits but looking at the ingredients mine had to be a complete variation on the recipe.  I also chose to bake them as a complete traybake rather than as individual biscuits. Signe says “I can’t claim that these are authentically Scandinavian in anyway but they are inspired by my love for salted caramel, Norwegian crispy havreflarn oat biscuits and British flapjacks or flappenjacken as the Muppet Show’s Swedish Chef likes to call them!”

In the recipe Signe calls for a mixture of oats to be used comprising of spelt, rye and barley flakes but I had to use plain porridge oats as I couldn’t find any other flakes in my local supermarket.  I noticed also that the recipe used egg, milk, flour and baking powder unlike my traditional flapjack recipe so that meant it was more cakeified!

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Here’s the flappenjacken mix before being tipped into the cake tin.

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All ready to go into the oven!

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Out of the oven and cut up into slices. Looks more cakey than like traditional flapjack but tasted wonderful.

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The flappenjacken was perfect for me as it wasn’t too overly sweet. My hubby enjoyed it too for the very same reason.

I was pleased with the results and should have waited a little bit longer before cutting it up as the flappenjacken crumbled as I took it out of the tin and tried to put it onto the plate.  I scoffed a piece right away with my soup at lunchtime. It should have been a sandwich but I couldn’t help myself, they smelled so good!

As for my family my hubby has spotted them in the tin and has enjoyed them, the children weren’t impressed as they had almonds, and dessicated coconut  in them.  Never mind, all the more for us as they say!

Happy Baking!

Love Sam xx

Cupcakes from Primrose Bakery Celebrations.

I wanted to get started on my latest Cooking The Books Challenge so what better excuse was to bake for my school’s Summer Fair?  This month’s book is the third Primrose Bakery Book- “Primrose Bakery Celebrations” and I have had it for several months now and not tried any of the recipes out of it.  After all that’s the reason why I set myself this monthly challenge, to get myself baking from the books I buy and then put on the shelf to look pretty, then forget about them!

I had four different cupcake recipes to try out from Celebrations and I chose flavours which were going to be the easiest to create with ingredients I could easily get in my local supermarket. I didn’t have time to go to my local American candy stockist or even to order online.

First up were the White Chocolate Cupcakes with White Chocolate Icing from the Young Girl’s Party Chapter of the book.  I found these simple to make even though the weather was very hot and sticky on the day I made them.  The chocolate melted really easily and I found that there was not enough white icing to cover the cupcakes using the piping method that I like using when baking cupcakes.

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White chocolate cupcakes with white chocolate icing.

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The cupcakes were finished off with some small chocolate chunks and white chocolate chips. I would have liked to have grated the chocolate but it was melting in my hand as I was holding it to the grater.

Second to be baked were the Cola Cupcakes in the Boy’s Party chapter.  I’d already wanted to bake Cola Cupcakes but never got around to it. I’m surprised as I love fizzy cola bottles but when I went to our local Morrisons all I could find was a pack of large ones.  I didn’t want to buy a multipack because I’d be nibbling the remaining sweets I didn’t need for the cakes!  When I opened the large cola bottle pack I found there were only 8 in there so the remaining 4 cupcakes were sprinkled with popping candy!  In the recipe introduction it says “we found that using a cola concentrate rather than real cola is much more effective” but unfortunately I couldn’t find a bottle of SodaStream cola concentrate so a real can of “full-fat” coke had to do!  The matching cola icing turned out very runny and just would not thicken up.  Instead of swirling it on it was spread on just as it seemed to get warmer and warmer in my kitchen!

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These cola cupcakes were a hit with the children.

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Some of the cola cupcakes were sprinkled with popping candy.

When the cola cupcakes were finished I got on to bake number three.  This time I had a go at Salted Caramel Cupcakes which sounded incredibly rich.  The cupcakes were vanilla flavour but were topped with the rich caramel icing.  They did have a hidden surprise in them though- half a chunk of Galaxy Bar!

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Galaxy chocolate inside the cupcake filling, put more on top after the photo was taken!

 I cheated and instead of making my own caramel I used a jar of salted caramel sauce  bought from a local deli.  The icing for these cupcakes came up a bit thicker and spread on the cakes much easier.  My daughter came into the kitchen as I was making these and asked if she could help.  So she had the fun job of bashing a packet of Werther’s Original caramel sweets with the end of a rolling pin so they could be sprinkled on the top of the cupcakes.

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Salted caramel cupcakes topped with crushed Werther’s Originals!

The final bake for the summer fair was some Eton Mess cupcakes.  I love Eton Mess pudding so I wanted to see if I could recreate it in a cupcake.  I baked them slightly differently to the way they were in the recipe.  The recipe called for making a hole in the baked cupcake and poking in a fresh raspberry and some mascarpone cheese.  I didn’t bother with the mascarpone but put the raspberry into the mixture before it baked. When the cakes cooled I got ready to make the creamy frosting.  I needed to add pureed raspberries to cream to make it pink but I couldn’t believe it, I hadn’t got enough raspberries.  In the end I had to use artificial pink food colouring in the cream.

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Eton Mess Cupcakes.

To finish off the Eton Mess cupcakes I had bought some ready made mini meringues.  I could have made them myself but I just ran out of time.  My daughter enjoyed crushing them for me and then sprinkling them on the cupcakes.

But… disaster struck when I got the cupcakes to the school fair the day after.  I had boxed the cakes and put them in my garage which was the coolest place in the house being as I didn’t have a fridge which worked!  The other cupcakes were fine but the Eton Mess cupcakes were a mess!  The meringue melted into the topping and looked horrible.  So they went in the bin.  I was gutted but I will try and bake another batch on a cooler day in the future so that I can see what they should taste like!

Happy Baking!

Love Sam xx