Amazing Cakes #29: Fondant Fancies

When you hear the name Fondant Fancies you immediately think of Mr Kipling’s yellow, chocolate and pink creations. Or if you live in Yorkshire like me, you might have even tasted the delectable version which Betty’s creates. I must admit I find Fondant Fancies too sweet and sickly, even though I’ve got a sweet tooth. The other week I met my friend at Betty’s and while she had a Fondant Fancy, I tucked into a Fat Rascal! Her Fondant Fancy looked so pretty though, with the icing and delicate pink flowers.

Last Thursday and Friday were my main baking days for SmartCookieSam as I had had my Mum up here visiting. I had an afternoon tea order as well as some brownies and shortbread to go out to customers. I thought of what I could maybe offer as an option on my afternoon teas and Fondant Fancies came into my head. Although I don’t really like eating them, there are plenty of people who do.

For Fondant Fancies you start off by baking a square shaped sponge cake. I did this in one of my square tins I use for my brownies, etc. It was a simple sponge, delicately flavoured with lemon.

As soon as I started baking, I realised I had not got any marzipan in. I only tend to have marzipan in around Christmas for my Christmas cakes and also at Easter for Simnel Cake. I’d been to do my shop the day before and completely forgot. Luckily later on that day I was heading out to the post office to ship my brownies and shortbread and the village shop it was attached to has a wonderful array of baking products. Phew!

After the sponge came out of the oven and I was home after my post office run, I removed the sponge from the tin. It had to be cooled but it was so hot in my kitchen that nothing was cooling down.

To the sponge I added a layer of apricot jam and then a layer of the marzipan on the top. The marzipan was very sticky to work with and my hands felt so hot. I had to dust the surfaces very thickly with icing sugar to stop the marzipan from sticking to it when I was rolling it out. I then put it on top of the sponge and trimmed round the edges of it.

The next job was to make up a batch of buttercream. This buttercream needed to be put in the fridge to harden up slightly but this didn’t work because as soon as I got it out of the fridge it became runny again.

The sponge cake was then cut into 16 equal squares and on top of each square I put a blob of buttercream. This blob is to create the little hump you get in the middle of a traditional fondant fancy.

Of course when you are tired, you misread recipes. This one being a complicated recipe with zillions of steps should have been read carefully and I didn’t. I was meant to put the cakes into the fridge to harden up again for 20 minutes but I didn’t. This then made the next steps more tricky. I had to crumb coat each of the four sides of the fondant fancies with the rest of the buttercream. This was very awkward. How do you hold the blinking things and ensure that they are all covered without getting your hands covered in more buttercream?

Now for another complicated part. The recipe asked for roll out fondant icing or sugar paste which to make runny you have to put in a mixer with water to make it runny. I felt this made it extremely messy and didn’t give the effect I wanted. I wondered whether I should have bought some fondant icing sugar instead and coloured it with food colouring. I started off trying to colour the pink icing first. It took ages to get even a hint of pink with the food colouring I have at the moment (a mixed box of Wilton food colours, which to be honest I’m not a fan of, compared to the likes of Sugarflair, etc.) The cakes from not been hard enough through not being in the fridge, were difficult to hold and the icing just went everywhere. It was meant to pour over the cakes but it didn’t. It was too thick despite me following how much water to add to the icing. I tried spreading it with a small pallette knife but that made it even messier!

Then I tried to colour the rest of the icing yellow. Unfortunately the yellow in my food colouring set doesn’t bring the icing out a deliciate pastel yellow, it came out as this flourescent, lurid yellow like you would have on a high-viz vest! You’d be able to spot it from the International Space Station. By this time I had given up caring and so long as I’d got the bloody things iced and all the stuff cleared up, I didn’t care what colour it was.

Finally, I used some left over lemon drizzle icing for the pink fondant fancies which seemed to pipe on ok through my plastic bottle. But the melted chocolate was having none of it and just wouldn’t go through the hole. It just clogged up the whole time.

There’s a couple of lessons to be learned here: Don’t make Fondant Fancies when you are short of time or are tired. Always read the recipe and use ready made fondant icing sugar, not sugarpaste watered down.

I did taste one of the Fondant Fancies and it was sooooooo sickly sweet. Not my favourite bake to eat or to make, I’m afraid.

Happy Baking!

Love Sam xx

Amazing Cakes #28: Mint Chocolate Roulade

Baking roulades and Swiss Rolls always fills me with dread. They look fiddly and messy whenever I make them and the filling never looks neat when I roll them up. Or the actual sponge cracks so much.

Roulades are usually made without flour and fat and are whisked sponges baked in a flat rectangular cake tin. I have a new Swiss Roll tin but it gets used for all manner of things including roast potatoes. Before using it for cakes, I make sure it has been cleaned carefully and I always line it with baking parchment. With this cake being flour free, it is also gluten free.

Last Sunday I had my mum visiting for a few days and planned a roast chicken dinner followed by a dessert. Now it’s usually just Mr S and I at home on a Sunday (our daughter is at work and our son is at uni), we don’t usually do roasts for ourselves. I thought having my mum to stay was the perfect excuse to have a roast as well as a pudding after!

The Chocolate Roulade as featured in The Great British Bake Off Book Of Amazing Cakes looked stunning, yet fairly quick to bake. However, looking in my baking cupboard I didn’t have any plain/ dark chocolate left. I did have two bars of mint chocolate which I love. Whenever we go up to the Isle of Arran on holiday I buy bars of Mackies chocolate in the Co-op there. Where I live in North Yorkshire, you can get Mackies icet cream but not the chocolate. Mint is just one of the best flavours out there, I love it! So a Chocolate Mint Roulade it had to be, then!

First things first was to prepare the Swiss Roll tin for baking. As I said before, it was cleaned carefully as I didn’t want residues of olive oil on it from the last time I used it. Then I lined it with some baking paper. At the same time I also cut out another sheet of baking paper to use to help me roll up the roulade later.

I then melted the mint chocolate in the microwave carefully. The recipe said to do this on the stove in a bowl over simmering water, but I find it easier to do in a microwave if I do it in small stages. Then, in my KitchenAid I whisked egg yolks and caster sugar together until the mixture had turned into a thick type mousse.

As the eggs had had to be separated, in another bowl I whisked up the egg whites. They had to be whisked up until they were stiff peaks. These egg whites were then folded into the whisked yolks and sugar mixture. Finally I folded in some cocoa powder.

When the roulade was ready, I put it on a wire rack to cool down but left it in the tin until it was completely cool to move it. I still managed to make it crack as I got it out of the tin. Using the spare piece of baking parchment sprinkled with a little icing sugar, I turned the roulade out onto it upside down. I then filled it with whipped cream. As I kept doing this, the roulade started cracking. The instructions said that it was normal for it to crack. But the recipe book photo didn’t have the massive cracks that mine did! Upon looking at the roulade from above, it resembled a giant long poo! Tasted amazing though, and I sneaked a couple of off cuts!

The complete mixture was then poured into the tin and spread carefully so that it touched each corner of the tin. I then baked it in my fan oven at 160oC for roughly just over 20 minutes.

A recipe I think I will bake again as it was quite quick to make. I just need to work on the good old presentation.

Happy Baking!

Love Sam xx

Amazing Cakes #7: Victoria Sponge

I know I’ve published a blog post somewhere about a good old Vicky Sponge but I wanted to try out the Amazing Cakes’ version last Monday.

It was my day off work and I walked down to my local post office to post a few parcels of some hand crocheted and knitted baby blankets I sell. This walk took me twice as long as my local post office is 1 1/2 miles away and I was trying to walk the dog and carry parcels at the same time. On the way back my shopping bag contained some Stork and some fresh Longley Farm thick Jersey double cream. I kept thinking ooh that would go nicely in the middle of a Victoria sponge. We walked back and I sat eating some lunch quickly so I could get on with my jobs and then the all important baking!

In the Amazing Cakes book the quantities for butter/ margarine, caster sugar and flour are the same as they are in all Victoria sponge recipes. This version asked for 4 eggs but when I weighed them only 3 eggs weighed the total as the separate quantities of 200g. As I always weigh the eggs to match the weight of the other ingredients, I only used three eggs. This worked well and I also used the creaming method.

I had invested in some new 20cm or 8″ diameter cake tins a few weeks ago as my previous ones had got very scratched. They had been used a lot though and I worked out I had had them since about 2002! My new ones are Mary Berry endorsed ones from Lakeland and I can’t recommend them enough. I also treated myself to her traybake tin and square tin at the same time and they are fantastic. This was the first time I had got round to using the sandwich tins and I was impressed with the result.

Usually you think of Victoria Sponges as being filled with strawberry or raspberry jam but I thought I’d give mine a seasonal twist and used some gorgeous Bramble and Apple jam I buy when we go on holiday to the Isle of Arran. I know I’m always banging on about going to the Isle of Arran but that’s where we have been for our last two holidays (last October half term and this September) and there is a wonderful selection of food produce I buy each time we go there. The Bramble And Apple Jam being one of them made by Arran Fine Foods though they also make other wonderful preserves and chutneys.

When Mr S got in from work he said “More baking!” as I also managed to bake some Coconut Macaroons on the same afternoon. He didn’t complain when he got a piece of cake with his cup of tea before I started getting our dinner ready.

The remains of the Victoria Sponge got eaten throughout the rest of last week as on Wednesday night we found out we had to self isolate for two weeks.

Happy Baking!

Love Sam xx

Mini Ginger Biscuits

Last weekend I wanted to test out one of the baking recipes in one of the Hairy Dieters books. In their third book: The Hairy Dieters Good Eating there is a recipe for Ginger Biscuits in the Sweet Treats chapter of the book.

Now I have a terrible weakness for homemade ginger biscuits, especially ones with chopped stem ginger in them. I slightly under bake mine as I love them chewy. I can never stop at one. They are so moreish!

What I wanted to know was if they are included in a diet book, what was the difference between these and the ones from my regular recipe? It would be interesting to taste and to compare the appearance. Looking at the photo in the book, it looked like there wasn’t any difference at all, only that they were slightly smaller than the ginger nuts you get in packets of biscuits from the supermarket. Comparing them to my regular homemade ones, they looked half the size. But hoping that meant I wouldn’t scoff two? Even two regular ones wouldn’t be enough more me, haha!

Ingredients wise, I didn’t need anything odd to make it lower calorie or lower in fat. In fact I still thought the sugar content was the same, as well as the butter and golden syrup content of the dough. What differed though, was the recipe asked for an egg yolk and a third more flour than my regular recipe. I wondered how it would work. The ginger flavouring came from ground ginger and two teaspoonfuls was plenty to give it the spicy kick I was after.

Making ginger biscuits requires the melting method with the butter, golden syrup and sugar is melted together on the hob. Once this has melted, in goes the egg yolk.

After this, I weighed out the dry ingredients and combined them thoroughly. You want the gingery flavour throughout. According to the recipe it said the dough would be dry and crumbly. This was not, in fact it was the complete opposite and I had to add a little extra flour to get it to work into a ball!

Each biscuit was meant to be about 15g or teaspoonfuls of the mixture dropped onto the lined baking trays. Teaspoonfuls looked so tiny and it was very fiddly to do this. No wonder I only got about 18 cookies and there were meant to be 25! Never mind. I just hope they tasted good.

Unfortunately I was very disappointed with the appearance of the biscuits. They did not get the distinctive crack that ginger biscuits are meant to have even though I put the 1/2 tsp bicarbonate of soda in the mixture. In my regular recipe it is meant to have a whole tsp so maybe that’s why. But the biscuits pictured had cracks on them! They just looked boring and unappealing to me. Appearances can be deceptive though. I tasted one and was pleased they were delicious! I had to hide the rest away in a box in the cupboard before I ate the rest!

Happy Baking!

Love Sam xx

Florentines- The Great British Bake Off Christmas.

Friday 22nd December 2017.

Yet another new favourite from The Great British Bake Off Christmas book.  I love Florentines but have only ever made them once before.  They’re another perfect treat to make for foodie gifts at Christmas as well as handy for having around for visitors who don’t like mince pies!  I don’t know why I’ve only made them once before, maybe because if I did make them more often they wouldn’t even get to the serving plate or into the box!

The last and only time I made Florentines was about 3 years ago.  That year my mum, auntie, cousin and his wife came up to stay in a nearby holiday cottage in Yorkshire.  They came over to our house on Boxing Day but before we had lunch and went home to open the presents, we went out to the pub.  Normally I don’t leave anything food related under the Christmas tree  because our greedy Labrador would have the lot. Anyway I made the mistake of putting all the presents out under the tree for when we got back. I though I had shut the door into the lounge but obviously not. We left our dog at home for about an hour but when we came back we noticed that he had eaten half the Florentines and ripped open the cardboard gift box they were in.  It was a wonder he wasn’t ill, what with all the chocolate and glace cherries on them.  So my mum, auntie, cousin and his wife ended up sharing what was left of the Florentines between them! They didn’t look that marvellous anyway, quite rustic looking but I heard they tasted lovely.

This time I was planning on Florentines but this time I would bake them for my three step-sisters and their families.  I definitely wouldn’t be putting them under the tree!  I’d keep them up on the work top in my utility room with the door firmly closed.

The recipe introduction to the Florentines says: “These sticky little sweet treats are half biscuit and half chewy caramel goodness. They have become a classic at Christmas, probably thanks to the candied peel and glace cherries that are so beloved at this time of year,”

The recipe said it made 16-18 biscuits so I prepared two baking trays with lining paper.  I know that Florentines spread out quite a lot when they are in the oven so you need to leave plenty of space between each biscuit.  I wondered whether to set out a third baking tray just in case.

First, I melted butter and sugar in a small pan on the hob. When this was melted and turned into a paste, I stirred in plain flour and double cream.  This was kept on the heat until smooth and the sugar had dissolved.

After this I folded in flaked toasted almonds, candied peel, dried cranberries and glace cherries.  I love all the different jewel like colours in Florentines which does add to their seasonal prettiness.

When it was time to bake them I put teaspoonfuls  of the mixture spaced well apart on the two baking trays. They only just fitted on two trays.  Both trays went into the oven at the same time and baked for about 10 minutes.

A word of warning! Do not move the Florentines onto a cooling rack until you have given them time to cool first and harden up a bit on the baking tray.  Like with any cookies, if you move them before you need to, they will break!  That happened to two of mine so I left the rest for about half an hour and then moved them with a pallette knife.

To decorate the Florentines I chose to melt two different types of chocolate. I melted a pot of white chocolate and the other dark chocolate.  I turned each Florentine over so that the flat bases were uppermost and spread either the white or the dark chocolate on the top of it with my small pallette knife.  I then left them to set before putting them into gift bags, alternating white chocolate ones with dark chocolate ones.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Vanilla and Chocolate Button Cookies.

Wednesday 6th December 2017.

Yesterday was full on at work and I came home with a thumping headache. I couldn’t face cooking anything for dinner, so we ended up at the chippy. The sooner I could sit down and switch off last night, the better.

Today was a different story. I was home earlier from work but wanted to try out a new cookie cutter I bought in Lakeland a few weeks back. It was a button shape with four mini holes in the middle. I thought it would be perfect to try out the vanilla and chocolate button cookie recipe in The Great British Bake Off Christmas book. The recipe looked simple enough and as I enjoy baking cookies I thought there wouldn’t be any problems.

How wrong I was! My go to recipe for vanilla or chocolate roll out cookies uses four or five ingredients. This recipe used icing sugar in place of caster which isn’t unusual but just used egg yolks and asked for baking powder.  Now, especially when I’m baking roll out cookies I never use baking powder as it makes the cookies expand and depending on the design can make them lose some of their shape.  I was tempted to leave it out but then if the recipe said so, it must have been put in there for a reason!

Ingredients needed to bake Vanilla and Chocolate Button cookies.

Softened butter, icing sugar, plain flour and baking powder added to the mixing bowl to be rubbed in and turned into a breadcrumb like texture.

Working the dough together. Unfortunately, although my recipe proportions were right, the dough turned out very sticky.

Then I divided the dough into two equal parts.  One half had vanilla added to it and the other cocoa powder to turn it chocolatey.  This did not work out too well as I felt as if I should have made the two doughs separately. The cocoa powder did not work into the dough as well as it should and the result was more of a marbled effect. Well I suppose you do get buttons that looked like that but that wasn’t the effect I wanted on these button cookies!

Then, after chilling the dough in the fridge for half an hour, it was time to get the button cookie cutter out and cut out the biscuits.  I was very disappointed with the cutter and despite the dough being chilled for the right time, the dough just wouldn’t come free from the cutter. The dough stuck to the rim of the cookie cutter and so I gave up. I don’t know whether it was the cutter or the dough so I went to my cookie cutter stash and found two round cutters. I cut out rounds of dough easily and then used a slightly smaller cutter to make the pattern for the rim. This just made an indentation and didn’t go all the way through the biscuit.  Then, to finish, I used a skewer to make four holes in the centre of each biscuit like a button.  Unfortunately due to the horrible nature of the dough used the skewers didn’t do a very good job of making the holes.

Vanilla button cookies on the cooling rack.

Chocolate Button Cookies on the rack.

As expected the cookies expanded in the oven, not a lot admittedly but enough to swell and look slightly out of shape.  I wasn’t impressed with the look of them. But as I love the recipe idea, I’ve decided to try and make them again with my own tried and tested recipe for roll-out cookies. Then I might actually be able to use my button cookie cutter without the dough sticking to it!

Happy Baking!

Love Sam xx

 

Spiced Dorset Apple Traybake.

Another tried and tested favourite from Mary Berry’s “Cooks The Perfect..Step By Step” recipe book,  Mary says in the introduction: ” As well as being a good coffee or tea time cake, this makes a comforting pudding, served warm with clotted cream or creme fraiche. I often make it in Autumn when I have a glut of apples,”

This was the very reason I bake this traybake often.  I get lots of beautiful apples given to me and although we like crumbles and pies in our house, sometimes you always want to make something different.  Traybakes are great as you can use them like a pudding or a slice of cake but a little goes a long way.  I also find them so easy to make, especially if you don’t have a lot of time to bake.

My dad and step mum gave me two huge bags of apples from their tree in their garden. I’m sure they said they were Pink Lady apples.  Not only did they look really pretty on the outside, but the inside had a lovely pink hue to them too.  They always tasted delicious so I knew they would taste incredible in this bake.

I have a well used and loved Alan Silverwood traybake tin which came out of the cupboard again on this wet and cold Sunday afternoon.  It doesn’t need a lot of greasing but I used a small amount of Wilton Cake Release to stop any stubborn bits sticking to the tin.

Once all the apples were peeled, cored and cut into thin slices, I put them into a shallow dish and sprinkled them with some lemon juice to stop them going brown.

Next, I mixed together butter, light brown muscovado sugar, self raising flour, baking powder, ground cinnamon, eggs and milk into a large bowl.  So easy being an all in one method and I made sure everything was well mixed.

Now this is where I lost concentration.  I got distracted and put all the apples in a layer on the bottom of the tin and then topped them with all of the sponge mix.  In the recipe you are meant  to put half the apples on the bottom, then half the cake mixture, then to repeat it. Rather like making a lasagne!  In the end my cake turned up a bit like an upside down cake and didn’t have the defined layers that Mary Berry mentions in her “Keys To Perfection” part of the recipe.  My motto is well if it tastes fine, then who cares what it looks like?

We had Toad In The Hole for Sunday lunch followed by a slice of the traybake and a scoop of vanilla ice cream. I love the smell of apples and cinnamon as they’re cooking. Definitely an aroma of Autumn there! As the traybake was so big, the rest of it got cut up into slices and put in the freezer for my family to eat in weeks to come.

Happy Baking!

Love Sam xx

 

 

 

 

 

 

 

 

 

 

 

 

 

Tiger Cake from The Nordic Bakery.

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 A couple of weeks back I dug out my copy of the Nordic Bakery Cookbook.  It’s been sitting on the shelf in my spare room for about a year.  I can’t believe it’s been over a year since I last tried something out from it.  Anyway, what the hell. It was the summer holidays and I had the chance to bake something. 

In the book’s Cakes chapter is a recipe for Tiger Cake.  It “gets its name from the tiger stripes formed by the two colours of the cake mixture- vanilla and chocolate.”  This is explained in the recipe introduction, that it’s really a marble cake but the staff at the Nordic Bakery like to call it a tiger cake instead.  Either way, it still looks very impressive and even more so if you bake it in a bundt pan.  As I collect Nordic Ware bundt pans, it was a great excuse to use one.  The photo in the recipe shows a traditional ring shape but I chose to bake my version in my Star bundt pan bought earlier this year and was yet to get used.  I also adapted the recipe slightly to suit ingredients I had in and to make the cake look more special.  Here is my adaptation:

Tiger Cake

300g unsalted butter at room temperature

250g golden caster sugar

3 tsp vanilla extract

5 large, free range eggs

3 tsp baking powder

300g plain flour

2 tbsp cocoa powder

2 tbsp full fat Greek Yoghurt

200g plain chocolate

Various chocolate sprinkles to decorate

You will also need a 23cm/ 9″ bundt pan  or a 19cm/ 7″ diameter springform tin for this recipe.

  • Pre-heat your oven to 180oC/ 350oF or Gas Mark 4. I have a fan oven so I put it on at roughly about 160oC.#
  • Cream the butter and sugar together in a large mixing bowl until it becomes pale and fluffy.  Add in the vanilla extract.  Then add the eggs in one at a time, whisking well after each addition.
  • In another bowl, sift the baking powder and plain flour together. Then fold this in to the egg mixture.
  • Separate one third of the mixture into a separate bowl and fold in the cocoa powder and the Greek Yoghurt.
  • At this stage I then grease my bundt tin with some Wilton Cake Release.  The tin is then ready for you to put the mixture inside it.
  • Take it in turns to spoon vanilla mixture then chocolate mixture into the bundt pan. Make sure the cake mixture is evenly spread out.
  • Bake in the oven for about 50-60 minutes until the top is firm to the touch and a skewer comes out clean after you have inserted it into the cake.

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Leave your cake to cool down in the bundt pan for about 15 minutes and then take it our of the tin carefully.  Leave it to cool down completely before serving.

The original Tiger Cake recipe was left plain but I thought mine looked a bit bland and boring without some decoration on the top.  I had 200g plain chocolate in my baking cupboard so I chose to melt that and to drizzle it onto the top of the cake.  To finish off I found a tub of various milk, plain and white chocolate sprinkles I’d bought a few weeks ago in the supermarket and not used up.

I’m sorry to say I broke my diet here and scoffed a slice.  Well who can blame you when you’re faced with chocolate cake?  The cake had a delicious aroma of vanilla and chocolate and the icing tasted wonderfully fudgy. Didn’t last long in the SmartCookieSam house, I can tell you.

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Happy Baking!

Love Sam xx