tag:blogger.com,1999:blog-66524534258661572042024-03-02T01:08:04.749+00:00Baking Cakes Galore♥Devoted to the art and craft of baking cakes♥♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-6652453425866157204.post-65075518468852965662009-12-15T15:22:00.001+00:002009-12-15T15:41:25.011+00:00It’s Been A While...........<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33V4JOLlf7hv9UO_qK8FajCFLv0uktIFTVKw4aJKAlq8kFDbZ_tIOReGjc7yaySbO2O7pO7t946Tyqdyu4-DxTBr9PJAnYpP8DhoreoqLH_ACdLlM0_RlevMF27AAu7PdHe22Z1mtvtk/s1600-h/Kriskrinklescookies.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 306px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415485248055886434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33V4JOLlf7hv9UO_qK8FajCFLv0uktIFTVKw4aJKAlq8kFDbZ_tIOReGjc7yaySbO2O7pO7t946Tyqdyu4-DxTBr9PJAnYpP8DhoreoqLH_ACdLlM0_RlevMF27AAu7PdHe22Z1mtvtk/s400/Kriskrinklescookies.jpg" /></a><br /><div align="justify"></div><div align="justify"><strong><span style="font-size:180%;color:#ff0000;">H</span></strong>ello to our dear readers here at Baking Cakes Galore, its Rosie’s daughter here - Miss R. posting on her behalf. My mum sends you her apologises for her absence and asked if I could update you.<br /><br />Regrettably since mum’s last post, her ongoing back problems took a turn for the worst, with mum taking bed rest, waiting for the pain to subside and the healing process to take its natural course. She is finding mobility currently difficult, although managing now on her walking sticks around the house. Dad and I are missing her scrumptious homemade cooking and baking, but we are managing to muddle along without our head chef in the kitchen. Dad takes everything in his stride and has told mum not to worry we can get by come what may. This must be the first Christmas mum hasn’t baked her usual Christmas fare goodies. This being her favourite time of the year for cooking and baking, it doesn’t help her frustration of longing to get back to normality, and pottering around the kitchen.<br /><br />Mum would like me to send you her apologises for her lack of homemade baking, which she would have liked to share with you some new scrumptious bakes! She is missing you all very much and looks forward to the New Year when hopefully she will be back with you and offering up some delectable homemade bakes once again!<br /><br /><strong>There are some gorgeous Christmas bakes etc on mums old Blog, just click this link [<span style="color:#ff0000;"><em><a href="http://rosiebakesapeaceofcake.blogspot.com/search/label/Christmas">HERE</a></em></span>] and we hope you will enjoy!<br /></strong><br />All that is left to do is to wish every one of you a very joyous Christmas and may the New Year bring you much happiness from us all here at Baking Cakes Galore! </div><div align="justify"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5z5xzMd_1K24jgZ5BO6ss_9VN_amanntrPf8QKcdGcIV80hcqMWLpVAZQL4Xd-1KgEyM8fEwtI97ToB29X6PtxPC0x2D0kMq4dWmQ8ct0TDv9SfWDIp_u6fccCAU-scisDbeikw7f1E/s1600-h/merry+xmas.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415484154488601266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5z5xzMd_1K24jgZ5BO6ss_9VN_amanntrPf8QKcdGcIV80hcqMWLpVAZQL4Xd-1KgEyM8fEwtI97ToB29X6PtxPC0x2D0kMq4dWmQ8ct0TDv9SfWDIp_u6fccCAU-scisDbeikw7f1E/s400/merry+xmas.jpg" /></a><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com118tag:blogger.com,1999:blog-6652453425866157204.post-1630656755363586732009-09-01T09:00:00.012+01:002009-09-01T09:00:10.999+01:00Jammy Doughnut Muffins ~ Sweet & Simple Bakes Monthly Bake!<img id="BLOGGER_PHOTO_ID_5375708234265274466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0z1P4dMf3NyNATQLd51xmPIUwo_h_1j54mYLgR-TxxMKCY5pk5xLiePA-cyyGum5h3Kc0dVC73sI8z1fJ-i9rxACHqywHUXPKnVhKvRcf4ybi3P-TTtkPbXfghq9LtAiSKxB84RTaNQ/s400/DSCF1377.JPG" border="0" /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JZ9nv1YHjKek5jYq7m56_GF0eduGTTqkDC17-4bReP8N7Ov1kptZo1EQBfecfG39ILlQW_-3-_HmoVJwPX0L5uOdHnF1kMPN4OhQHmcs4G2O_0QuB9WR9b4UlH6a-i-9rvz3gsnHsGM/s1600-h/DSCF1378.JPG"><img id="BLOGGER_PHOTO_ID_5375708137524370034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 308px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JZ9nv1YHjKek5jYq7m56_GF0eduGTTqkDC17-4bReP8N7Ov1kptZo1EQBfecfG39ILlQW_-3-_HmoVJwPX0L5uOdHnF1kMPN4OhQHmcs4G2O_0QuB9WR9b4UlH6a-i-9rvz3gsnHsGM/s400/DSCF1378.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNLTpo2XZ0BBnzNcT66f2upaH18BcgKMfK00eM1VRWFBkQ0_woeDgyrxmGFXPTzQv46CGsdL0UYOqXfp04SKNeDYm1s_t9AHApy0BmmSuG8WTJH9LlXLHJw6C2CO2aXfO9_IiauOQCsw/s1600-h/DSCF1380.JPG"><img id="BLOGGER_PHOTO_ID_5375707695378811202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 355px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNLTpo2XZ0BBnzNcT66f2upaH18BcgKMfK00eM1VRWFBkQ0_woeDgyrxmGFXPTzQv46CGsdL0UYOqXfp04SKNeDYm1s_t9AHApy0BmmSuG8WTJH9LlXLHJw6C2CO2aXfO9_IiauOQCsw/s400/DSCF1380.JPG" border="0" /></a></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74t2UKedy52zg0wLaOK3CZqTL-gMdk9pHeMUkWjOnUR3FwNvJiDGQCWx0hyXS1BoMuxId7O37XnCzrS5XeDyDp2HhBF2GiKNjMCEcd8EYfVyxE6qQd1f9f-dnk0eu1hP2ffvDTuRxbYs/s1600-h/S&SB_Baking_Event.JPG"><img id="BLOGGER_PHOTO_ID_5375709049531504146" style="WIDTH: 148px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74t2UKedy52zg0wLaOK3CZqTL-gMdk9pHeMUkWjOnUR3FwNvJiDGQCWx0hyXS1BoMuxId7O37XnCzrS5XeDyDp2HhBF2GiKNjMCEcd8EYfVyxE6qQd1f9f-dnk0eu1hP2ffvDTuRxbYs/s320/S&SB_Baking_Event.JPG" border="0" /></a></p><div align="justify"><strong><span style="font-size:180%;color:#ff0000;">L</span></strong>ast month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘<a href="http://sweetandsimplebakes.blogspot.com/">Sweet and Simple Bakes Monthly Baking Event</a>’. For this month’s bake, I presented <strong><span style="color:#ff0000;">Jammy Doughnut </span><span style="color:#ff0000;">Muffin’s,</span></strong> which just happens to be one of my favourite recipes. These muffins not only take minutes to make and bake but also they are such a sweet and simple bake! There are variations of fillings that maybe used to fill the muffin centres, please view my notes below. These little beauties are definitely superb to add to your repertoire if family or friends happen to call by unannounced for afternoon tea!<br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xq9jS_uh6DMLFVSjgSaUib9SaDBmNu-8MCi6ZkQ0SyCQCyJkKLb55oOR4tc3pVOTnPJJHp2_2IkfD1x-q77_l7lc-JzvOYrVZ5KNws40hVjd2roOGRNyiI5-qcJM8RBAuSCjpS3DSO0/s1600-h/DSCF1373.JPG"><img id="BLOGGER_PHOTO_ID_5375706983966320178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 319px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xq9jS_uh6DMLFVSjgSaUib9SaDBmNu-8MCi6ZkQ0SyCQCyJkKLb55oOR4tc3pVOTnPJJHp2_2IkfD1x-q77_l7lc-JzvOYrVZ5KNws40hVjd2roOGRNyiI5-qcJM8RBAuSCjpS3DSO0/s400/DSCF1373.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:180%;color:#ff0000;">Jammy Doughnut Muffins</span></strong><br /><br /><strong>Makes 12</strong><br /><br /><strong>Ingredients</strong><br />275g (10 oz) plain (all-purpose) flour<br />3 tsp baking powder<br />Pinch salt<br />100g (4 oz) caster (superfine) sugar<br />2 eggs<br />200ml (7 fl oz) milk<br />75g (3 oz) unsalted (sweet) butter, melted and cooled<br />1 tsp vanilla extract<br />12 tsp strawberry or raspberry jam<br /><strong>For The Toping<br /></strong>100g (4 oz) unsalted (sweet) butter<br />150g (5 oz) granulated sugar<br />½ tsp ground cinnamon (optional)<br /><br />You will need 12 hole muffin tin lined with paper cases.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 190°C/375°F/Gas mark 5.<br /><br />Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.<br /><br /><strong>For The Topping:</strong> melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.<br /><br /><strong>Note:</strong> Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.<br /><br /><strong><span style="font-size:180%;color:#ff0000;">L</span></strong>astly slip into the sublime world of Jammy Doughnut Muffins and eat your heart out on a muffin or two....mmmmmmm....</div><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkRXxR4f1GzZqmRRUpjoDMZ97giSoTTrW-j-K1u4uqRKddzpz-PSwEYVxM_vSBPTDGP7Ra8kSjBNlgYBxCNXFGnwyCGqREcLV3VXHXPsoI-BBcgrGpTzC2ZSWejMWHQw4jblmYxllA5s/s1600-h/DSCF1375.JPG"><img id="BLOGGER_PHOTO_ID_5375706408626634146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 290px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkRXxR4f1GzZqmRRUpjoDMZ97giSoTTrW-j-K1u4uqRKddzpz-PSwEYVxM_vSBPTDGP7Ra8kSjBNlgYBxCNXFGnwyCGqREcLV3VXHXPsoI-BBcgrGpTzC2ZSWejMWHQw4jblmYxllA5s/s400/DSCF1375.JPG" border="0" /></a><br /><br /><div align="justify">The posting date for the round-up of all our S&SB Bakers is <span style="color:#000099;">2nd September</span> on <a href="http://sweetandsimplebakes.blogspot.com/">Sweet and Simple Bakes</a> Blog, please do call by and view our S&SB bakers </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLE2mwuy2NpSRGeGu0Hfu_7XeGVLp0DpHEI5Bk0JIVWd08__tE11r0mi_kIV5FBbvYdV3k1GD61iRUFnbZVhb9i_HLXFsk_IKnhTGEOn5PAtQtI8XtixIFb1flpUPlZXpITdT9ca4cB5g/s1600-h/frame.jpg"><img id="BLOGGER_PHOTO_ID_5375705853483792914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 336px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLE2mwuy2NpSRGeGu0Hfu_7XeGVLp0DpHEI5Bk0JIVWd08__tE11r0mi_kIV5FBbvYdV3k1GD61iRUFnbZVhb9i_HLXFsk_IKnhTGEOn5PAtQtI8XtixIFb1flpUPlZXpITdT9ca4cB5g/s400/frame.jpg" border="0" /></a></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com84tag:blogger.com,1999:blog-6652453425866157204.post-76868723485939776542009-08-28T13:16:00.004+01:002009-08-28T13:28:44.988+01:00The Good, The Bad, The Ugly!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSENPmPJFRG8MY3GE7nrGCrLfcpB3vAWBo2XC4nCgU37DUHs8W5HidkefxI5_rysrOfFKSdjDnqO7la0KQIUbSTCoMJCLgmZa88-AmKEnqNLIFbAOW4jQi-4ODdO6eoFbgPBBeq10lDZ0/s1600-h/DSCF1419.JPG"><img id="BLOGGER_PHOTO_ID_5374989588847191026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 326px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSENPmPJFRG8MY3GE7nrGCrLfcpB3vAWBo2XC4nCgU37DUHs8W5HidkefxI5_rysrOfFKSdjDnqO7la0KQIUbSTCoMJCLgmZa88-AmKEnqNLIFbAOW4jQi-4ODdO6eoFbgPBBeq10lDZ0/s400/DSCF1419.JPG" border="0" /></a><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vdbHX_N3BI-QPT0OQYcWnXeyx0zgyV02F0P5n7jjv7mrBRf792YvYv_9glAzAq6zdGKVkClFgiDKV1S81ypFRL3lFI95KKyYzLN7HtFgR1Z5xdcMMzZysOJkRm9Y2BXb15FtrHEydWw/s1600-h/DSCF1423.JPG"><img id="BLOGGER_PHOTO_ID_5374989473882083202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vdbHX_N3BI-QPT0OQYcWnXeyx0zgyV02F0P5n7jjv7mrBRf792YvYv_9glAzAq6zdGKVkClFgiDKV1S81ypFRL3lFI95KKyYzLN7HtFgR1Z5xdcMMzZysOJkRm9Y2BXb15FtrHEydWw/s400/DSCF1423.JPG" border="0" /></a><strong><span style="font-size:180%;color:#cc0000;">I </span></strong>bet you are wondering if Rosie has lost her marbles. Fear not my friends, my marbles still are chinking around in my brain, well I hope so, <em>*giggle</em>*.<br /><br /><div align="justify"></div><div align="justify">I will first start with the word <strong>ugly</strong>; this is just how I looked last Saturday. My ongoing back condition had raised its ugly head once again, and here was I walking like the hunchback of Notre Dame. I definitely had that distinctive hunch, lent over walking and it wasn’t a pretty sight, it did verge on the ugly! I am taking things slowly and each day as it comes with my back once again. </div><br /><div align="justify"><strong>Bad,</strong> well this word came into play because Mr. R. (hubby) had promised me a treat with his - <em>YES HIS</em> – credit card, to a kitchen and home ware store last weekend! You see, because of the Notre Dame experience above, I did not have the pleasure of hammering his credit card; <em>who me, no, not I, how could do such a thing – my lips are sealed *cough*.......</em> <em>Let’s see what this weekend brings *wink* *wink*.</em></div><br /><div align="justify">Now for the <strong>GOOD</strong>, the lovely Katie over at <a href="http://iheartkatiecakes.blogspot.com/2009/08/winner.html">Katiecakes had her first Blog Giveaway</a>, I am SO thrilled and SO excited to tell you that I won!! I was totally shocked and taken back to learn this news; I had to pinch myself to see if it was true! The Giveaway is a gorgeous baking book from <a href="http://www.amazon.co.uk/Red-Velvet-Chocolate-Heartache-feel-good/dp/0593062361">Harry Eastwood, Red Velvet and Chocolate Heartache.</a> I have been yearning to own this book since it first came out! Katie asked which unusual ingredient you have, or would like to bake with and how you would use it. This is my answer; my ingredient would have to be beetroot because I have been pondering on making a red velvet cake without all the red colouring. Hopefully the beetroot would stain the sponge enough and with veggies included it’s got to be healthy don’t you think ???</div><br /><div align="justify">Thank you Katie SO much, I am extremely honoured and thrilled to be receiving this awesome book! If you have not visited <a href="http://iheartkatiecakes.blogspot.com/">Katie’s Blog </a>yet, I fully recommend a visit as you are definitely missing out on such a treat of fantastic baked goodies. </div><br /><div align="justify"><em>*Phew*, now let us catch our breaths after all this news!!<br /></em><br />I thought I would offer you a simple but delicious little bake today. This cake would be ideal to serve as a pudding with vanilla ice cream or whipped cream or even my favourite, lashings of custard. It has a seam of squidgy cherry conserve running through, (much akin to a jam-filled doughnut), the light fluffy almond sponge, with a little crunch from the flaked almonds scattered over the top. In my opinion, it has much of the distinctive flavours of a Cherry Bakewell cake and just as every bit as scrumptious. </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGirgHNi54aczNHSA7gl4HY82qsrdInezci_GVYJ3XnvQrlTer_XiBQakq8u764x7Z0ViNX6KeM821UnBmeDrMKvaLaLLfiTGTNuCyl_vKcuVUGZL1H5qB_DJR0_mTXJRV3q9lfx0TqBk/s1600-h/DSCF1424.JPG"><img id="BLOGGER_PHOTO_ID_5374988024582358674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGirgHNi54aczNHSA7gl4HY82qsrdInezci_GVYJ3XnvQrlTer_XiBQakq8u764x7Z0ViNX6KeM821UnBmeDrMKvaLaLLfiTGTNuCyl_vKcuVUGZL1H5qB_DJR0_mTXJRV3q9lfx0TqBk/s400/DSCF1424.JPG" border="0" /></a><br /><br /><div align="justify"><strong><span style="font-size:130%;"><span style="color:#cc0000;">Cherry and Almond Cake</span><br /></span></strong><br />Makes a 900g (2 lb) Loaf cake<br /><br /><strong>Ingredients<br /></strong>175g (3 oz) softened butter<br />150g (5 oz) caster (superfine) sugar<br />2 eggs, beaten<br />1 tsp vanilla extract<br />4 – 6 tbsp milk<br />150g (5 oz) self -raising (self- rising) flour<br />100g (4 oz) ground (almond meal) almonds<br />6 tbsp cherry conserve<br />20g (¾ oz) flaked almonds<br />Icing sugar to dust<br /><br />You will need a 900g (2lb) loaf tin – greased with a little butter and lined with baking parchment.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 160°C/fan oven 140°C/325°F/Gas mark 3. In a large bowl beat the butter and sugar together until light and fluffy. Add a little at a time of the beaten egg to the mixture until fully incorporated. Beat in the vanilla extract and 4 tablespoons of the milk. Fold in the flour and ground almonds with a spatula. If the mixture appears a little too thick, add the remaining 2 tablespoons of milk and incorporate it into the mixture until well combined. Spoon half the mixture into the loaf tin and level off with a spatula. Spoon over the cherry conserve leaving a gap all around the edges. Spoon the remaining mixture of the cherry conserve to cover and level off with a spatula. Scatter the flaked almonds over the top. Place in the preheated oven to bake for 1 hr - 1 hr 15 minutes or until golden and a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. Remove the baking parchment and dust with icing sugar.<br /><br /><strong><span style="font-size:180%;color:#cc0000;">L</span></strong>astly, cut yourself a slice of this magnificent cake, and then sit back, relax and enjoy.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsig79u0ghVs07EbFndoa0mLoTgRnnRYEO54q4KTEmdFI0nuy2A7jxDNoGQQwuOwlP9YCTTRegqzxKduXoYne_LMCF2K99bWBx7bsorDYV9GaZZLdif3DDLHCejfoMIU5d13pGF0cb4g/s1600-h/frame.jpg"><img id="BLOGGER_PHOTO_ID_5374987674761727698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 335px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsig79u0ghVs07EbFndoa0mLoTgRnnRYEO54q4KTEmdFI0nuy2A7jxDNoGQQwuOwlP9YCTTRegqzxKduXoYne_LMCF2K99bWBx7bsorDYV9GaZZLdif3DDLHCejfoMIU5d13pGF0cb4g/s400/frame.jpg" border="0" /></a></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com36tag:blogger.com,1999:blog-6652453425866157204.post-26124897626279754462009-08-18T20:52:00.008+01:002009-08-18T21:04:59.780+01:00Going Bananas with Fruit!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhap6rErpD3JjtlpVnkADS1ityxdeyefmOYjjPb0kYnHtPUscVZjLa1b10nFEuT4L1Q1TT7lTqRm6OnTkThyphenhypheny21pOxDIzPF37jfbaZf2MXma4Ca1mTiJG6o34SiGHu_QzhkEZOFBaIZl_k/s1600-h/DSCF1405.JPG"><img id="BLOGGER_PHOTO_ID_5371395875091878962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhap6rErpD3JjtlpVnkADS1ityxdeyefmOYjjPb0kYnHtPUscVZjLa1b10nFEuT4L1Q1TT7lTqRm6OnTkThyphenhypheny21pOxDIzPF37jfbaZf2MXma4Ca1mTiJG6o34SiGHu_QzhkEZOFBaIZl_k/s400/DSCF1405.JPG" border="0" /></a><br /><div></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxGlZKGNEis46nLT28gKMPGDHb6ru5yCgfx5_7oC2MeOXHhcPykZ8V9SnhhUNbm5G6D2AW1EQE3PDNVoSJsbLNnDAn4qLMXZr9ryrQHrz3JA8i9cPplNFJym2B85p757-fqwHpCfCr84/s1600-h/DSCF1411.JPG"><img id="BLOGGER_PHOTO_ID_5371395698129890738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxGlZKGNEis46nLT28gKMPGDHb6ru5yCgfx5_7oC2MeOXHhcPykZ8V9SnhhUNbm5G6D2AW1EQE3PDNVoSJsbLNnDAn4qLMXZr9ryrQHrz3JA8i9cPplNFJym2B85p757-fqwHpCfCr84/s400/DSCF1411.JPG" border="0" /></a><span style="font-size:180%;color:#ffcc33;"><strong>I </strong></span>must apologise to you my dear readers for my lack of blogging this last week or so! As I mentioned we were on holiday and had some lovely days out, we went to the seaside and could not have had better weather. A couple of day trips out to idyllic villages with stone cottages and little streams running through and weeping willow tree branches touching the water and moving gently to the flow.<br /><br /><div align="justify"></div><div align="justify">On the agenda also was strawberry picking, well hubby did the picking due to my back problems. We ended up with a few punnets full of sweet ripe fruit, as a result, I made some wonderful strawberry conserve to savour for when the weather turns cold into autumn and winter. A spoonful of this conserve on homemade bread will remind me of a perfect summer’s day! We also made a visit to a local farm where they sell their own produce, I came away with bunches of beetroot – oh yes with still dirt on them ready to scrub and cook. A huge marrow to peel and stuff with mince beef, just how my mum used to make it when I was a child. Potatoes, again with dirt on them and oh boy did they taste good when washed peeled and cooked, it must be the Lincolnshire soil they are all grown in! I was let loose in a home and wear store, *I’m in heaven, I’m in heaven*, where they had beautiful cake stands, elegant cups and saucers, in fact everything you could imagine for an avid cook/baker. Hmmmm, oh yes I did come away with a few little items to add to my little repertoire of things!</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFtcfvife0Cq0lQUttNf7fT3Y0FpK-54c3aQAcaQVqaCQM-eNbjCBo69CQLlFE9_u15EVbHp9g9wIW6aWoa_wGpYW3qwREktHJG72ElnrfVQCx7mlVGLbGK6UDPVC8iAkcNsP8U4RKcI/s1600-h/DSCF1411.JPG"><img id="BLOGGER_PHOTO_ID_5371395097583667906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhFtcfvife0Cq0lQUttNf7fT3Y0FpK-54c3aQAcaQVqaCQM-eNbjCBo69CQLlFE9_u15EVbHp9g9wIW6aWoa_wGpYW3qwREktHJG72ElnrfVQCx7mlVGLbGK6UDPVC8iAkcNsP8U4RKcI/s400/DSCF1411.JPG" border="0" /></a><br /><div align="justify">Overall, it was a lovely break, which must have lead to my lack of mojo for baking of late. I hope I have rectified things with you with this gorgeous fruity banana bread. I had six very overripe bananas that need attention in some form or shape, a lovely bag of mixed berries consisting of blueberries, cranberries and golden sultanas and a few glace cherries. Well, the fruit all worked beautifully together and the taste of this banana bread is sublime. <em><strong>I doubled up the quantities of each ingredient and made two fruity banana breads.</strong></em> You could cut one and give one to your friend or even freeze one if it lasts that long! I certainly will be baking this combination of fruits in my banana bread again.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV4zbEn1JbnKqRT5wQDCN-Xp-9VhQxwqNKXh8W8mnvuZQ_fF6M23s-ga7QY_UDtQqib8C4KyctlAzT3jmdeE9fWPoRfFNj7hURux-M4g3qUHSXtqXEA0-twnU-LPknErEt1N8u51sLeA/s1600-h/DSCF1414.JPG"><img id="BLOGGER_PHOTO_ID_5371394845977393906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV4zbEn1JbnKqRT5wQDCN-Xp-9VhQxwqNKXh8W8mnvuZQ_fF6M23s-ga7QY_UDtQqib8C4KyctlAzT3jmdeE9fWPoRfFNj7hURux-M4g3qUHSXtqXEA0-twnU-LPknErEt1N8u51sLeA/s400/DSCF1414.JPG" border="0" /></a><br /><br /><div align="justify"><strong><span style="font-size:180%;color:#ffcc33;">Fruity Banana Bread</span></strong><br /><br /><strong>Makes one 900g (2lb) loaf<br /></strong><br /><strong>Ingredients</strong><br />200g (7 oz) self-raising flour<br />3 large very ripe bananas<br />Grated zest of 1 lemon<br />75g (3 oz) dried ready to eat apricots, chopped<br />50g (2 oz) mixed dried fruit berries (blueberries, cranberries, golden sultanas)<br />25g (1 oz) glace cherries, chopped<br />2 large eggs<br />125g (4½ oz) caster sugar<br />100g (4 oz) butter, softened<br /><br />You will need a 900g (2 lb) loaf tin, greased with a little butter and lined with baking parchment.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 170°C/fan oven 150°C/325°F/gas mark 3. In a large mixing bowl, cream the butter and sugar together until light and fluffy in appearance. Add one egg at a time and beat into the mixture until fully combined. Add the dried fruit and lemon zest and fold through the mixture. Mash the bananas and fold through the mixture. Sift the flour into the mixture in the bowl and carefully fold in. Place all the mixture into the prepared tin and gently level the top with a spatula. Bake for about 1 hour in the preheated oven, but check after 50 minutes to see if it is ready. The banana bread is ready when a skewer inserted into the centre comes out completely clean. Leave in the banana bread in the tin to cool on a wire rack for 15 minutes before turning out to cool completely. When cold peel away the baking parchment. Keeps well stored in an airtight tin for up to 5 days.<br /><br /><strong><span style="font-size:180%;color:#ffcc33;">L</span></strong>astly, pour yourself a lovely hot cup of tea and cut a slice of fruity banana bread. Relax and enjoy the world go by whilst you take pleasure in your little slice of banana nirvana!<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPwHHOBXyMCgIYRaNaglCWlVY0XZMSchKm6AXAvGO-5GynNPY55_356knSWdt4kz6wHValNg3ogTySYtOZnCszKG0wUwU9vWUGvMdXT14hvdo9mpEzVID2SOitZHXOOEXOGInVU9fESs/s1600-h/frame.JPG"><img id="BLOGGER_PHOTO_ID_5371394448000949314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 335px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPwHHOBXyMCgIYRaNaglCWlVY0XZMSchKm6AXAvGO-5GynNPY55_356knSWdt4kz6wHValNg3ogTySYtOZnCszKG0wUwU9vWUGvMdXT14hvdo9mpEzVID2SOitZHXOOEXOGInVU9fESs/s400/frame.JPG" border="0" /></a></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com54tag:blogger.com,1999:blog-6652453425866157204.post-50574708007682501222009-08-07T09:02:00.000+01:002009-08-07T09:15:31.203+01:00It’s A Whopper of A Malteser Birthday!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8Ms2bxYEc19iXnZjo8ODC-BMBcn56lmEIq9fvWJrMHYu3FVYx5noZgoCDzww1dhdnt8rbT3v2OxDnwm4Q4E-DCUSmwLF6bPbEDEAQVZeYLd4ujPTeTZhSlLKm0E3SCxwxf4_9G7gcdw/s1600-h/happybdaycatssinging.gif"><img id="BLOGGER_PHOTO_ID_5366891586855320050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8Ms2bxYEc19iXnZjo8ODC-BMBcn56lmEIq9fvWJrMHYu3FVYx5noZgoCDzww1dhdnt8rbT3v2OxDnwm4Q4E-DCUSmwLF6bPbEDEAQVZeYLd4ujPTeTZhSlLKm0E3SCxwxf4_9G7gcdw/s400/happybdaycatssinging.gif" border="0" /></a><br /><div align="justify"></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6EWpwnYKojdgY4NXAByQUvzRNDWfPqDRaeaY8L7-2UyKrzvY55ePoL6j6TPihlHQuKfnVp0MJCJdEmZyicX3IE3Y-TwenCm0TO1RXMLeV8yZq6TScAzOidEZeUVVMMeXtMjK3ifmEbs/s1600-h/DSCF1389.JPG"><img id="BLOGGER_PHOTO_ID_5366891278499150242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6EWpwnYKojdgY4NXAByQUvzRNDWfPqDRaeaY8L7-2UyKrzvY55ePoL6j6TPihlHQuKfnVp0MJCJdEmZyicX3IE3Y-TwenCm0TO1RXMLeV8yZq6TScAzOidEZeUVVMMeXtMjK3ifmEbs/s400/DSCF1389.JPG" border="0" /></a><span style="font-size:180%;color:#990000;"><strong>I</strong></span>t happens to be Mr R’s (hubby’s) birthday today and I couldn’t let this one pass by without baking his favourite cake of all time to celebrate, which just happens to be Malteser Cake! I have baked this cake numerous times for his birthday and it seems to make its honourable appearance once again this year. You see one of hubby’s treats for Sunday afternoon is a family size bag of Maltesers while watching the T.V. I never witness his hand going to bag then to mouth, feeding in those malty chocolate balls or even the slightest crunch, the only evidence that is left is the empty packet! Who am I to keep a man away from his love of Maltesers? Now you can understand why this cake is always on my baking repertoire come his birthday.<br /><br />This cake originates from Nigella Lawson, which is published in her book “Feast”. I really like Nigella’s books but for me, “Feast” happens to be my favourite of all time books of hers.<br /><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3XnmkH4bkXF7wls-Y8uDsR-RWAJoITgWhil7Jhp_UABLLfqYnut94lmnI9XTF2dpuL5s069j4WaWdamRGFPSS1p9ESeD1b_bPlwvXMsv9OsqZiRsl2fgyn1x04je5EZQ0QsT512k_AY/s1600-h/DSCF1390.JPG"><img id="BLOGGER_PHOTO_ID_5366890902998681842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3XnmkH4bkXF7wls-Y8uDsR-RWAJoITgWhil7Jhp_UABLLfqYnut94lmnI9XTF2dpuL5s069j4WaWdamRGFPSS1p9ESeD1b_bPlwvXMsv9OsqZiRsl2fgyn1x04je5EZQ0QsT512k_AY/s400/DSCF1390.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6UusE9qNmN8GpKosW2H1gi7PlPcOSkRpPcl_PkgSUGYf4ipXbWSAHF9uvmJk8cmr5v-Uqfr0i6BkE4xw86RxkFk4J3rg1OH9QK536yny3BWSuZ6QfGBaBNjoaylDtFNaOllX6IZDvHQ/s1600-h/DSCF1391.JPG"><img id="BLOGGER_PHOTO_ID_5366890758988604786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6UusE9qNmN8GpKosW2H1gi7PlPcOSkRpPcl_PkgSUGYf4ipXbWSAHF9uvmJk8cmr5v-Uqfr0i6BkE4xw86RxkFk4J3rg1OH9QK536yny3BWSuZ6QfGBaBNjoaylDtFNaOllX6IZDvHQ/s400/DSCF1391.JPG" border="0" /></a><br /><div align="justify">This is one of the easiest cakes to make from scratch. A little melting of a few ingredients and combining wet with dry ingredients together, it really is as simple as that. However, the taste for anyone who adores that malt –choco flavour is utterly divine. The sponge rises in the oven like a billowing fluffy spongy cloud riding on high in the sky waiting when baked too be sandwiched together with a scrumptious malt-choc buttercream. The top adorned with the same malt-choc buttercream and shackles of Maltesers positioned around the top. I was lucky enough to find some white Maltesers too, so I rather went to town on placing lots on the top of the cake. </div><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8i39-v2QGM4JZQLFIigHBPLu0eO57gSNEDl4TL6GyDf2YWcz12MwJQBRIXHREQIhXUKXY_eQa_6oF2yOAzZFdThJn_EsfUNKUzsGg6AL7z9BlGfXLnHjCDYpcGF1Scg9VTn5Svg4uD8/s1600-h/DSCF1393.JPG"><img id="BLOGGER_PHOTO_ID_5366890235622433650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8i39-v2QGM4JZQLFIigHBPLu0eO57gSNEDl4TL6GyDf2YWcz12MwJQBRIXHREQIhXUKXY_eQa_6oF2yOAzZFdThJn_EsfUNKUzsGg6AL7z9BlGfXLnHjCDYpcGF1Scg9VTn5Svg4uD8/s400/DSCF1393.JPG" border="0" /></a>The recipe for this cake is on my Blog <a href="http://bakingcakesgalore.blogspot.com/2009/02/testinf-one-to-three.html">[link</a>] one I made earlier for my son’s birthday! Oh yes he inherited the Malteser bug from his dad *giggle*. The only adaption I made this time was to add two extra spoonfuls of cocoa powder to the buttercream.<br /><br /><strong><em><span style="color:#3333ff;">I will be back with you all as normal in the blogosphere from next week when our holidays have ended :0)</span></em></strong><br /><br /><span style="font-size:180%;color:#990000;"><strong>L</strong></span>astly, take care now and I hope you will raise a glass to celebrate Mr. R’s birthday with me, cheers.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrPHFDtkYsu9oca2S0WyvdM5pm98dzbgalexSTwtPa3cE0TNbjxt8hnZWZzQw3VPXUFP3Pm4a1g7GWpJgpCRZ8IKfWkSgzwbnsQShPEt-dShULDEOuPJN64aYh6EZ4Rfuqrx3lq07LXw/s1600-h/frame1.JPG"><img id="BLOGGER_PHOTO_ID_5366889503394203778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 335px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrPHFDtkYsu9oca2S0WyvdM5pm98dzbgalexSTwtPa3cE0TNbjxt8hnZWZzQw3VPXUFP3Pm4a1g7GWpJgpCRZ8IKfWkSgzwbnsQShPEt-dShULDEOuPJN64aYh6EZ4Rfuqrx3lq07LXw/s400/frame1.JPG" border="0" /></a> </div></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com58tag:blogger.com,1999:blog-6652453425866157204.post-56923390576618221592009-08-01T10:00:00.008+01:002009-08-01T10:00:00.921+01:00Carrot Cake with Cream Cheese Frosting ~ Sweet & Simple Bakes Monthly Baking Event.<img id="BLOGGER_PHOTO_ID_5364193558975110610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 331px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJZRBg1Bx0-E698pRg2Zs4udeyKK_uvD8EwmmUhV-HvXtstgZhxxPfasf8QCX_mydPin5PIZICShHWHfjQ3Xzlil3gxB_tVh5Eu3FEMrbt59YlelFmkYcIO5nZrFyrcaVOUM8gAQy-Is/s400/cut+loaf.jpg" border="0" /><br /><div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY75C3f4VA28Y8bvuysJzoWoBj3cS3btZ1b16RfRKjLDRm1ISBDOk6_NURnaXgMZg_9w8bVeN66nX7-i8iho_P_I9KqaDCrxjJX9Nx4c1WSMx2dGSxgvvs93jqhL5r-m6BDijWcLMBX5c/s1600-h/full+loaf+cake.jpg"><img id="BLOGGER_PHOTO_ID_5364193351082687330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 198px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY75C3f4VA28Y8bvuysJzoWoBj3cS3btZ1b16RfRKjLDRm1ISBDOk6_NURnaXgMZg_9w8bVeN66nX7-i8iho_P_I9KqaDCrxjJX9Nx4c1WSMx2dGSxgvvs93jqhL5r-m6BDijWcLMBX5c/s400/full+loaf+cake.jpg" border="0" /></a> <p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yy0EKygtxIm5abL0Jvl2VLx3otCIeqOuTwRfn-ZdgxXlIM-PPU37-lWSFLay6pMw6B6Nr7tSmQE06om4Po8DpP2HTB7A85JsS2jKEQIVfAFqXmYXiPJ_o0hwdaPdpnXbW4c4Jeb1rwM/s1600-h/S&SB_Baking_Event.JPG"><img id="BLOGGER_PHOTO_ID_5364196464310918978" style="WIDTH: 148px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yy0EKygtxIm5abL0Jvl2VLx3otCIeqOuTwRfn-ZdgxXlIM-PPU37-lWSFLay6pMw6B6Nr7tSmQE06om4Po8DpP2HTB7A85JsS2jKEQIVfAFqXmYXiPJ_o0hwdaPdpnXbW4c4Jeb1rwM/s320/S&SB_Baking_Event.JPG" border="0" /></a></p><div align="justify"><strong><span style="font-size:180%;color:#ff6600;">T</span></strong>he first of the month means time to present ‘<a href="http://sweetandsimplebakes.blogspot.com/">Sweet and Simple Bakes Monthly Baking Event</a>’. I presented a tried and tested recipe this month of a “<span style="color:#ff6600;">Carrot Cake with Cream Cheese Frosting</span>”. Carrot cake has to be one the best classical cakes around, and I have never found anyone yet who refuses a slice. The use of carrots has been included in many sweet recipes in Britain since medieval times. There are many recipes for carrot cake, but for me this has to be one of my family favourites! You could exchange the sultanas for raisins and walnuts for pecan nuts it really is a forgiving cake that does not mind a few little tweaks here and there. The wet ingredients added to the dry ingredients and mixed together in this bake makes for yet another sweet and simple bake. The cream cheese frosting finishes off the cake a treat. However, the frosting maybe omitted if you so wish and served plain. I have seen little fondant carrots adorn tops of cakes and they do look fantastic or for simplicity a few sprinkles of choice or walnut halves, work just as well for me. </div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHadyD34F07kzBnG_lpZbtYrvIyZhhhztI36PeixZjpf3mt6FWI_-kEsOFRctPEwMK5yZjAEtHo_AlLwrmaIO1s9bVe0fvzHNGCtUY7DNiuvs8KLInw85gAZV5Etrbm07W_RO75gh0Hs/s1600-h/S&SBCarrot+Cakecloseupside.jpg"><img id="BLOGGER_PHOTO_ID_5364192823768025154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 236px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHadyD34F07kzBnG_lpZbtYrvIyZhhhztI36PeixZjpf3mt6FWI_-kEsOFRctPEwMK5yZjAEtHo_AlLwrmaIO1s9bVe0fvzHNGCtUY7DNiuvs8KLInw85gAZV5Etrbm07W_RO75gh0Hs/s400/S&SBCarrot+Cakecloseupside.jpg" border="0" /></a> </div><br /><div align="justify"><strong><span style="color:#ff6600;"><span style="font-size:130%;">Carrot Cake with Cream Cheese Frosting</span><br /></span></strong><br /><strong>Serves 12<br /></strong><br /><strong>Ingredients</strong><br />180g (6½ oz) self-raising (self-rising) flour<br />½ tsp bicarbonate of soda (baking soda)<br />Pinch of salt<br />1 tsp ground cinnamon<br />½ tsp freshly grated nutmeg<br />½ tsp mixed spice (Pumpkin pie spice)<br />2 eggs<br />150 ml (5 fl oz) vegetable or sunflower oil<br />200g (7 oz) soft light or dark brown sugar<br />300g (11 oz) grated carrots<br />100g (4 oz) sultanas<br />75g (3 oz) walnuts, chopped (optional)<br /><strong><em>Cream Cheese Icing<br /></em></strong>75g (3 oz) cream cheese<br />75g (3 oz) softened butter<br />125g (4½ oz) icing sugar<br />½ tsp vanilla extract<br /><strong><em>For Decoration<br /></em></strong>Sprinkles or walnut halves - optional<br /><br />You will need a 13cm x 23cm (5 in x 9 in) loaf tin, oil and line the loaf tin with greaseproof paper.<br /><br /><strong>Method<br /></strong><br />Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.<br /><br /><strong><em>To make The Cream Cheese Icing:</em></strong> Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the icing evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.<br /><br /><strong><em>Note:</em></strong> I would advise you to store this cake in a cool place due to the cream cheese icing.<br /><br /><strong><span style="font-size:180%;color:#ff6600;">L</span></strong>astly slip into the sublime world of Carrot Cake and eat your heart out on a slice or two....mmmmmmm....<em><span style="color:#3333ff;"><br /><br /></span><strong><span style="color:#3333ff;">*I have submitted this post via scheduled posting to ensure the correct posting date due to holidays; we have prearranged plans for a day trip.*</span></strong></em><span style="color:#ff6600;"><strong> </strong></span></div><br /><div align="justify"><br /></div><p align="justify">Don’t worry folks; I will be back for posting the round-up tomorrow (2nd August) on <a href="http://sweetandsimplebakes.blogspot.com/">Sweet and Simple Bakes</a> Blog, please do call by and view our S&SB bakers creations. If you would like to join in our monthly bake, we would be most delighted to have you join in and bake with us – everyone is welcome!<br /></p><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZxi4c-PqQIhn-FGey_NMlj68GulCmElBksVTapSAgPx4H07OeWtaVeCGNHv9rjw5ZEB6Xa__83LCbRaJ5u4H0cYYJTOmIrGRJhduuTTv1oCzXYTQc7Km_kYmQiSoIRonGMVM3j0EN7w/s1600-h/carrotcake-1.jpg"><img id="BLOGGER_PHOTO_ID_5364191358607123874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 277px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZxi4c-PqQIhn-FGey_NMlj68GulCmElBksVTapSAgPx4H07OeWtaVeCGNHv9rjw5ZEB6Xa__83LCbRaJ5u4H0cYYJTOmIrGRJhduuTTv1oCzXYTQc7Km_kYmQiSoIRonGMVM3j0EN7w/s400/carrotcake-1.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF45hyphenhyphenK0X3rpCuiUC1PC-1yH6oNvPix-PNrebhAHlDKG2FuC58DkRjy3aYpfbVr1cImrKdWMiQzKUE8TjW2pyahWhk-zJbOQlW1u7np76BOOtJ6tEgWLFrbxJgwChHrB3oEwgNvI0TSNU/s1600-h/carrots.jpg"><img id="BLOGGER_PHOTO_ID_5364191204972166946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 120px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF45hyphenhyphenK0X3rpCuiUC1PC-1yH6oNvPix-PNrebhAHlDKG2FuC58DkRjy3aYpfbVr1cImrKdWMiQzKUE8TjW2pyahWhk-zJbOQlW1u7np76BOOtJ6tEgWLFrbxJgwChHrB3oEwgNvI0TSNU/s400/carrots.jpg" border="0" /></a></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com40tag:blogger.com,1999:blog-6652453425866157204.post-29570203329720846302009-07-21T19:34:00.010+01:002009-07-21T19:51:35.621+01:00We’re Jamming, Jamming, I hope You Like Jamming Too!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ffNQrr3FFvRqgDwTmvUOoROUK2mQ3XDkcHMzEMUGibxyj1FfrS8AD5Oc5GjTgmRvr1l0FzNFRJqnKt_L5jsGnIThTdUPqchyphenhyphen_J9LRX13tt-TWvPWE_uof7RpqCYObc53OrYFCHJEE1s/s1600-h/DSCF1363.JPG"><img id="BLOGGER_PHOTO_ID_5360986687976993490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ffNQrr3FFvRqgDwTmvUOoROUK2mQ3XDkcHMzEMUGibxyj1FfrS8AD5Oc5GjTgmRvr1l0FzNFRJqnKt_L5jsGnIThTdUPqchyphenhyphen_J9LRX13tt-TWvPWE_uof7RpqCYObc53OrYFCHJEE1s/s400/DSCF1363.JPG" border="0" /></a><br /><div align="justify"><span style="font-size:180%;"><strong><span style="color:#cc0000;"></span></strong></span></div><div align="justify"><span style="font-size:180%;"><strong><span style="color:#cc0000;">A</span></strong> </span>nice cup of tea and a biscuit, now we all like to hear those few words I’m sure. I know I do and I must confess to being a serious dunker of biscuits, do you have a passion for dunking biscuits too? Now come on be truthful here, <em>*giggle*.</em> You just have to get this method right by taking the biscuit between thumb and index finger, and dunking the biscuit in a hot cup of tea just long enough not to break apart and go slosh into the bottom of the cup. However, this activity is supposedly kept to close family members only as it’s rather frowned upon in public – oh well.</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uN9bPXN6a2LvQC5vrYtVHzx8erLUIdNbpCMW5bx8kLN83zdq2NUYv4U-zs789jNCloinH7JCzZ-MlXgTZ93BPteDwUZoQIIDlwH2FfjuF_NsHCMD84GWo3WzrkJrNF-7VWeReAiP0uw/s1600-h/dunking.JPG"><img id="BLOGGER_PHOTO_ID_5360985971203923266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 290px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uN9bPXN6a2LvQC5vrYtVHzx8erLUIdNbpCMW5bx8kLN83zdq2NUYv4U-zs789jNCloinH7JCzZ-MlXgTZ93BPteDwUZoQIIDlwH2FfjuF_NsHCMD84GWo3WzrkJrNF-7VWeReAiP0uw/s400/dunking.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna1zsx5OqLyX3i6d0F0rD0ptiyNOrRjFvl5zftPDHRZurGPGVjct7wbMRbwLgg-0Sytugr1BF7LnJpUt99iTHt8om8qBcTHY9XBOiShIVMzUulQmNbzB5i2gYN-gqZ35OSlFUtQinZqM/s1600-h/DSCF1369.JPG"><img id="BLOGGER_PHOTO_ID_5360985868410720546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna1zsx5OqLyX3i6d0F0rD0ptiyNOrRjFvl5zftPDHRZurGPGVjct7wbMRbwLgg-0Sytugr1BF7LnJpUt99iTHt8om8qBcTHY9XBOiShIVMzUulQmNbzB5i2gYN-gqZ35OSlFUtQinZqM/s400/DSCF1369.JPG" border="0" /></a> </div><div align="justify">These biscuits I have made today are a take on “Jammie Dodgers”, which are a classical biscuit here in the U.K. They are two circles of shortbread sandwiched together by a buttery cream and a good splodge of jam in the centre, the top circle having a small heart shaped cut out in the centre that shows the jam oozing through.<br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XZnpTAmFkCImh2WeGjKHEFzc5pzDSTWjJPguFftikhrpBQd1qaAx-bJwhbxSuB8DHypttkE0fLtaKC_S9hwjyuAHSkE5FrYihxIZLXyFMgNtUqBN80y0e2Pq9CwLXahYNwEcJPvj1Yc/s1600-h/3+bis+n+tea.JPG"><img id="BLOGGER_PHOTO_ID_5360985172368925058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 325px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XZnpTAmFkCImh2WeGjKHEFzc5pzDSTWjJPguFftikhrpBQd1qaAx-bJwhbxSuB8DHypttkE0fLtaKC_S9hwjyuAHSkE5FrYihxIZLXyFMgNtUqBN80y0e2Pq9CwLXahYNwEcJPvj1Yc/s400/3+bis+n+tea.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:180%;"><span style="color:#cc0000;">Jammie Bodgers</span><br /></span></strong><br /><em>Makes 12 or more depending on size of cutter used</em><br /><br /><strong>Ingredients<br /></strong>225g (8 oz) unsalted (sweet) butter, softened<br />150g (5 oz) caster (superfine) sugar<br />1 egg yolk, lightly beaten<br />1 tsp vanilla extract<br />275g (10 oz) plain (all-purpose) flour, extra for dusting<br />Pinch of salt<br /><strong>Filling</strong><br />50g (2 oz) unsalted (sweet) butter, softened<br />100g (4 oz) icing (confectioners) sugar<br />5 tbsp strawberry or raspberry jam, warmed<br /><br />You will require 6cm (2½ in) cookie cutter – fluted or plain, 2cm (¾ in) cookie cutter, heart shaped or shape of choice. *If you haven’t a small 2cm (¾ in) cookie cutter, you could use the end of a piping tip or use a sharp knife to cut out squares or triangles* , 2 baking trays lined with non-stick baking paper.<br /><br /><strong>Method</strong><br /><br />In a large bowl beat the butter and sugar together until light and fluffy. Beat in the egg yolk and vanilla extract. Sift the flour and salt into the mixture and mix until combined. Wrap the dough in cling film and chill in the fridge for 30 – 60 minutes.<br /><br />Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.<br /><br />Unwrap the dough from the fridge after chilling and sprinkle a work surface lightly with a little flour. Roll out dough thinly and cut out cookies with the 6cm (2½ in) cookie cutter, place half of them on one of the prepared baking trays, spaced well apart. Using 2cm (¾ in) cookie cutter or the end of a piping tip or sharp knife, stamp out the centres of the remaining cookies and remove the centre leaving a ring cookie. Put the ring cookies on the remaining baking tray, spaced well apart. Bake in the oven for 12 - 15 minutes until golden brown. Leave to cool on the baking tray for 5 – 10 minutes before removing onto a wire rack to cool completely.<br /><br /><strong>Make The Filling:</strong> in a bowl, beat the butter and icing (confectioners) sugar until smooth and fully combined.<br /><br /><strong>To Assemble:</strong> spread the filling over the base of each cookie and top with a little jam. Place the cookie rings on top and press gently together so the jam fills the hole. You can dust the tops with a little icing (confectioners) sugar (optional).</div><br /><div align="justify"><em><span style="font-size:180%;color:#cc0000;"><strong>L</strong></span>astly, sit back with a hot cup of tea and one of these jammie bodgers and start dunking!!!</em></div><br /><br /><div align="justify"><em><span style="color:#3333ff;">I also wanted to let you know that we are on holiday for two weeks. We’ve decided to take day trips out due to my back condition and it’s a suck it and see how I go. Unfortunately, I won’t be around the blogosphere as much as normal. However, I am sure I’ll be rustling around in my kitchen baking during these two weeks. I will keep you posted with any new bakes and updates as they arise within these two weeks. Best wishes Rosie xx</span></em><br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tThuJp4Hb25-W2mXd1z-mIcI0x-3N_z0N4x1XkGZWwKe70bt0bXrTWnEIkRkBcSnyoVI9ctydL3DG4GD6mKcJa7uR3hWm9lp0A2fhPL-5ZBIQykEDHM0_-9fT-TyDbP5wM0juy625gs/s1600-h/frame.jpg"><img id="BLOGGER_PHOTO_ID_5360983953660131266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 336px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tThuJp4Hb25-W2mXd1z-mIcI0x-3N_z0N4x1XkGZWwKe70bt0bXrTWnEIkRkBcSnyoVI9ctydL3DG4GD6mKcJa7uR3hWm9lp0A2fhPL-5ZBIQykEDHM0_-9fT-TyDbP5wM0juy625gs/s400/frame.jpg" border="0" /></a></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com52tag:blogger.com,1999:blog-6652453425866157204.post-19506113748183438362009-07-15T22:11:00.014+01:002009-07-15T22:29:26.895+01:00Tang-talising The Senses<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2apRrztqPtz0B1Nhkri6hQTdrhVacZnaFLMic_W3pJRCt7sMPh5nrjvkwkZT643Hi_PcpLQuGRpardLi95e5caylDiLsLIkCf6i-rEplhSf69k7RabGb3_p-oXSBxVTdDCEEjWo9U70/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5358801977863244242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2apRrztqPtz0B1Nhkri6hQTdrhVacZnaFLMic_W3pJRCt7sMPh5nrjvkwkZT643Hi_PcpLQuGRpardLi95e5caylDiLsLIkCf6i-rEplhSf69k7RabGb3_p-oXSBxVTdDCEEjWo9U70/s400/3.JPG" border="0" /></a><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rBsj7VxieFQHmUvITHJ5gYdqdy1x-QfS8aih1xfljrX9Akn0r6-ZNcwyeoW4HMjUY1SqG43ro590q76fK9DpuJZR4Lge11Z0-bHm3PaaZDBqELM0NuZxPdxktr0Ah5cHZDRzhz3Nki8/s1600-h/2.JPG"></a><span style="font-size:180%;color:#ffcc33;"><strong>A</strong></span>fter the richness of the little Baileys chocolate muffins below, I thought I would bake a citrus lemon loaf cake this time around to share with you. Adding a streusel topping to this loaf cake would make a change from a normal lemon sponge. It worked out beautifully in taste and texture with the lemon flavour not overtly over powering.<br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUT5sdlQRIAlCLZrHJQ1V9atuzrrc_qhavankIfBz4ZGGfOkM5KnICri1MWQwZrVrVcEF-8Mz-Nm_40KhZkeZ4gMIHsqIhwUvVYJqj-OYIJ80re1AsxOtIAk6XlJqA15E7xhbdBMZscU/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5358799270602073778" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 254px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlUT5sdlQRIAlCLZrHJQ1V9atuzrrc_qhavankIfBz4ZGGfOkM5KnICri1MWQwZrVrVcEF-8Mz-Nm_40KhZkeZ4gMIHsqIhwUvVYJqj-OYIJ80re1AsxOtIAk6XlJqA15E7xhbdBMZscU/s400/1.JPG" border="0" /></a></p><p align="justify">However, if you prefer a sharper zing of lemon, I would then suggest adding a little lemon juice to the sponge or lemon extract to increase the lemon flavour with the lemon zest. This cake is delightful sliced and served with a hot cup of tea mid afternoon when those sugar levels seem to drop a little, and little pangs of hunger set in.<br /><br /><img id="BLOGGER_PHOTO_ID_5358798723546434162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi0KWEeIwl6A-2daMNyUmEtDm8Plf7SPaAbFKQ1SkPUTP7fwlys_gNE-kYkShD7QrEiWxufYtlhqj5-OmkqoVF5A8zsFcNHNGazxPzTTU1XZgjieEopq4hKmZWfJ8hsnah_hn8ZGnpxM/s400/2.JPG" border="0" /></p><div align="justify"> <strong><span style="font-size:180%;color:#ffcc33;">Lemon Streusel Loaf Cake</span></strong><br /><br /><div align="justify"><strong>Ingredients</strong></div><div align="justify"><strong>For The Lemon Sponge</strong><br />125g (5 oz) softened butter<br />2 tsp finely grated lemon zest<br />165g (5½ oz) caster sugar<br />2 large eggs<br />110g (4½ oz) plain (all-purpose) flour<br />75g (3 oz) self-raising flour<br />60ml (2 fl oz plus 2 tsp) milk<br /><strong>Lemon Streusel Mixture</strong><br />40g (1½ oz) caster (superfine) sugar<br />40g (1½ oz) plain (all-purpose) flour<br />30g (1 ¼ oz) butter, chopped into squares<br />2 tsp finely grated lemon zest<br />2 heaped tbsp flaked almonds </div><br /><div align="justify"><br />You will need 13cm x 23cm (5in x 9in) loaf tin, greased and lined with baking parchment, extending the paper 2cm (¾ in) over the sides. </div><br /><div align="justify"><br /><strong>Method</strong></div><br /><div align="justify">Preheat the oven to 160°C/fan oven 140°C/325°F/Gas mark 3.<br /><br />Firstly, make the lemon streusel, place the sugar and flour into a small bowl. Rub the butter in with your fingertips until it resembles breadcrumbs and then stir in the lemon zest and flaked almonds.<br /><br />For the lemon sponge, in a mixing bowl beat the butter, sugar and lemon zest together until light and fluffy. Add the eggs, one at a time beating in after each addition until fully combined. Sift the two flours together and then fold into the mixture alternately with the milk in two batches. Place the mixture into the loaf tin, smoothing the top with a spatula. Sprinkle the lemon streusel mixture evenly over the top. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the tin for 10 minutes before turning out onto a wire rack to cool with crumble side upper most. Serve cut into slices. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbhSUkBRUxIkPXca03boAyNBWRuZexumDiHtDCRVukUlo6QDSIjyQjgQciZZNbs6bOgJuO59b4ZpTx8NCiXxtHQsJrvGGY22Se1kxSDMzr-IeXc4Yh7SWMDDs31egd2lI_nZutO7NrRo/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5358798042019978306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbhSUkBRUxIkPXca03boAyNBWRuZexumDiHtDCRVukUlo6QDSIjyQjgQciZZNbs6bOgJuO59b4ZpTx8NCiXxtHQsJrvGGY22Se1kxSDMzr-IeXc4Yh7SWMDDs31egd2lI_nZutO7NrRo/s400/4.JPG" border="0" /></a> <span style="font-size:180%;color:#ffcc33;"><strong>L</strong></span>astly relax, serve yourself a slice of this cake with a lovely cup of tea and sit back in admiration of what you have baked.<br /><div align="justify"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzw6s5svHHOrlCflWB7eH5yS1rf3R9WX36BY8ZucfAcGX3DHVHf-jjQspwlW5u-EcKrIQthNRcWevof2grHninm9zFUUu_wXiqURY8obPyKZe3bmbminTTmAfJFpwvmV5zgg5Ol7oySHM/s1600-h/6-1.JPG"><img id="BLOGGER_PHOTO_ID_5358797698116148834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 336px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzw6s5svHHOrlCflWB7eH5yS1rf3R9WX36BY8ZucfAcGX3DHVHf-jjQspwlW5u-EcKrIQthNRcWevof2grHninm9zFUUu_wXiqURY8obPyKZe3bmbminTTmAfJFpwvmV5zgg5Ol7oySHM/s400/6-1.JPG" border="0" /></a> </div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com51tag:blogger.com,1999:blog-6652453425866157204.post-66146384727573509802009-07-12T21:16:00.010+01:002009-07-12T21:31:18.524+01:00Chocolate Oh Chocolate, Wherefore Art Thou Baileys Cream Cheese?<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mGOJhIGDozEGIVWFOS56-Ulbhj1YVG8pY2AEYz2BlDLWSky_9xOxrL21cTlqXOv8KoMsQL0WoyuyIlGQM4rFg_YjkwoIYyiMVr4zvf8nHDS-ajvwM-Tkp8SaTfMxbvsKcAxehDVT22A/s1600-h/1+closeup+plate.JPG"><img id="BLOGGER_PHOTO_ID_5357672412967970098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mGOJhIGDozEGIVWFOS56-Ulbhj1YVG8pY2AEYz2BlDLWSky_9xOxrL21cTlqXOv8KoMsQL0WoyuyIlGQM4rFg_YjkwoIYyiMVr4zvf8nHDS-ajvwM-Tkp8SaTfMxbvsKcAxehDVT22A/s400/1+closeup+plate.JPG" border="0" /></a><em> Baileys Cream Cheese Chocolate Muffins</em><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfafhvvVcrAQAOHbepek5KF7vX0swMoziKQayao6q49EEJ9a3NbJaqn-GKTMqYYNOHOR0xwpFvbCE9FsQHVwGohkYF3o0rFp_syZws_41CprHlng0JW_zNCTuXnpnnaEPxfaIudzuPdk4/s1600-h/insideofmuffin42.JPG"><img id="BLOGGER_PHOTO_ID_5357672300232197810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfafhvvVcrAQAOHbepek5KF7vX0swMoziKQayao6q49EEJ9a3NbJaqn-GKTMqYYNOHOR0xwpFvbCE9FsQHVwGohkYF3o0rFp_syZws_41CprHlng0JW_zNCTuXnpnnaEPxfaIudzuPdk4/s400/insideofmuffin42.JPG" border="0" /></a> <em>Baileys cream cheese snuggled in each centre</em><br /><br /><div align="justify"><span style="font-size:180%;color:#660000;"><strong></strong></span></div><div align="justify"><span style="font-size:180%;color:#660000;"><strong>W</strong></span>e know where the Baileys cream cheese don’t we! It’s snuggled in each centre being wrapped round by a blanket of chocolate sponge and chocolate chips in these gorgeous muffins! </div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgGZIaFyHCbnyxpYhoCVaFSVwfVviGSni6Nsx0FFTU9sIRE5IS0QuE5EAAQ-N3uQheS5VO0RP3W4A4IRg6KTt3LqmBJ8jFRNTcFVl_pVjFnFtGssfCZZlxaO_o14LLwPPt6xjgkuqmds/s1600-h/3muffinsplate.JPG"><img id="BLOGGER_PHOTO_ID_5357671545730864482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 311px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgGZIaFyHCbnyxpYhoCVaFSVwfVviGSni6Nsx0FFTU9sIRE5IS0QuE5EAAQ-N3uQheS5VO0RP3W4A4IRg6KTt3LqmBJ8jFRNTcFVl_pVjFnFtGssfCZZlxaO_o14LLwPPt6xjgkuqmds/s400/3muffinsplate.JPG" border="0" /></a><br /><div align="justify">The flavour of the chocolate shines through and the Baileys cream cheese is not over powering in these muffins. You could always up the ante with the cream cheese filling and add a few extra teaspoons of Baileys for a more prominent flavour should you so wish. </div><div align="justify"><br />These little babies will be making their way into hubby’s lunch box this week, minus the one I had to taste in a good cause for this write up *smile*.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hP_CDNIECRrjnwikI4-_NntuWYLYiaHhTu70JDXCYoqnQkyJt7FzmRPZF2coKQ0_AG86-AxcfwKydDarVL5hKgbt5ol1Nq_Sb8J49zdoQ_3lz02NC8pdZAjEF9M34Z77CKBehOzaHJ0/s1600-h/collage.JPG"><img id="BLOGGER_PHOTO_ID_5357671174427747746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hP_CDNIECRrjnwikI4-_NntuWYLYiaHhTu70JDXCYoqnQkyJt7FzmRPZF2coKQ0_AG86-AxcfwKydDarVL5hKgbt5ol1Nq_Sb8J49zdoQ_3lz02NC8pdZAjEF9M34Z77CKBehOzaHJ0/s400/collage.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:130%;color:#660000;">Baileys Cream Cheese Chocolate Muffins</span></strong><br /><br /><strong>Makes 12</strong><br /><br /><strong>Ingredients<br /></strong>100g (4 oz) cream cheese<br />30ml (1 fl oz) Baileys Irish Cream Liqueur<br />1 egg<br />200ml (7 fl oz) milk<br />50g (2 oz) melted unsalted (sweet) butter<br />100g (4 oz) dark (semi sweet) chocolate chips<br />210g (7½ oz) plain (all-purpose) flour<br />2 tsp baking powder<br />½ tsp salt<br />50g (2 oz) cocoa powder<br />100g (4 oz) caster (super fine) sugar</div><br /><div align="justify">You will need a muffin tin lined with 12 muffin cases<br /><br /><strong>Method</strong><br /><br />Preheat the oven 190°C/fan oven 170°C/375°F/Gas Mark 5. In a bowl beat together the cream cheese and the Baileys until smooth, leave aside until later. In jug, whisk the egg, milk and melted butter. In a large bowl, sift the flour, baking powder, cocoa powder and then add the caster sugar and chocolate chips, stirring them through. Make a well in the centre, pour in the liquids from the jug, and mix until just combined with a large metal spoon. Do not over work the mixture; having a few lumps in the mixture is quite normal. Fill each muffin case one-third full with the chocolate mixture, and then fill each muffin case with 1 teaspoon of the Baileys Cream Cheese mixture. With the remaining chocolate mixture, fill each muffin case until three-quarters full. Bake in the preheated oven for 20 minutes or until fully baked through. Leave in the muffin tins for 5 minutes before turning out onto a wire rack to cool completely. Sift a little icing sugar over the tops before serving (optional).<br /><br /><em><span style="font-size:180%;color:#660000;"><strong>L</strong></span>astly, arm yourself with one of these muffins, bite the top off, and see the hidden surprise of the Baileys cream cheese – yum!</em><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HYlKoO2cYBOMretljHAsFOBYFt0jU0zYK55Rje3OQVpdppDcslwcPVXiM3tBcdIdKWE1VliPKDQsfH-x5gsXkWhPHfot5Nxz8zsqoFJMp8uC1AolGEP48n0me0NaGA28_Wggy_qcskI/s1600-h/frame1.JPG"><img id="BLOGGER_PHOTO_ID_5357670810794447154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 334px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HYlKoO2cYBOMretljHAsFOBYFt0jU0zYK55Rje3OQVpdppDcslwcPVXiM3tBcdIdKWE1VliPKDQsfH-x5gsXkWhPHfot5Nxz8zsqoFJMp8uC1AolGEP48n0me0NaGA28_Wggy_qcskI/s400/frame1.JPG" border="0" /></a></div></div><br /></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com49tag:blogger.com,1999:blog-6652453425866157204.post-16810444587479014142009-07-09T11:12:00.008+01:002009-07-09T11:25:42.979+01:00It’s Berry, Berry Good Cake!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHD7U-a2o3Jr6Yfmn0NLHXOGRban-1D6r5wEbPQkcGgDTY6SafC7DqibHC6OOBofI3GOpXFpbQX0uVsg7CARWqaa7BCm_Fn96dkw1tWd6p8YIInz7igszMp4ZuQ_UBSLZldtarX_aUVMs/s1600-h/slicecakebrownbackground.JPG"><img id="BLOGGER_PHOTO_ID_5356403145753488098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 331px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHD7U-a2o3Jr6Yfmn0NLHXOGRban-1D6r5wEbPQkcGgDTY6SafC7DqibHC6OOBofI3GOpXFpbQX0uVsg7CARWqaa7BCm_Fn96dkw1tWd6p8YIInz7igszMp4ZuQ_UBSLZldtarX_aUVMs/s400/slicecakebrownbackground.JPG" border="0" /></a><br /><div></div><div align="justify"><span style="font-size:180%;color:#cc33cc;"><strong>D</strong></span>o you admire a cake that also equals as dessert? Well if the answer is yes; look no further than this excellent tasting mixed berry cake. You could serve slices with whipped cream and a mixed berry sauce, or custard; whatever floats your boat! </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXxTrKH3WJ-aUZ12IfcggJlgYbeGLZDYaDo6-cP6rrChBzG_9aP7pHNishbT6O3w_twjqFIawcwxwplwIfbRzbnipCVNsq1lFlAxhxutyT1YBo3eLcDhiJD1iL2THNwoOXE96kOSpckU/s1600-h/closeupfullcake.JPG"><img id="BLOGGER_PHOTO_ID_5356402659734716434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXxTrKH3WJ-aUZ12IfcggJlgYbeGLZDYaDo6-cP6rrChBzG_9aP7pHNishbT6O3w_twjqFIawcwxwplwIfbRzbnipCVNsq1lFlAxhxutyT1YBo3eLcDhiJD1iL2THNwoOXE96kOSpckU/s400/closeupfullcake.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QTYVejhJG5rfI6VJAowcDPCHUPHZ9IAjXbCGBd0iis7HrB2IMD553bP4zqulKuW8O2MUYCpSxzkpL_PR8h3sM22wulXO1xcAiPjicDd1x-qF6jU1GeWTgiJqobkEebux5E6HcDcL_Zg/s1600-h/closeupwithstrawberries.JPG"><img id="BLOGGER_PHOTO_ID_5356402565919686498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QTYVejhJG5rfI6VJAowcDPCHUPHZ9IAjXbCGBd0iis7HrB2IMD553bP4zqulKuW8O2MUYCpSxzkpL_PR8h3sM22wulXO1xcAiPjicDd1x-qF6jU1GeWTgiJqobkEebux5E6HcDcL_Zg/s400/closeupwithstrawberries.JPG" border="0" /></a><br /><div align="justify">I wouldn’t declare this is one of the prettiest cakes around with its homemade ragged style top, but to me this cake makes a statement. It’s utterly noble in size and towers above the top of the cake tin when taken out of the oven. The sponge tastes creamy and sweet with a light moist texture and soft lush summer berries studded throughout, simply delicious! </div><br /><div align="justify"><em>Being such an easy bake to achieve, this cake takes no time to create. Shush, this is our little secret, no one will ever guess *wink* *wink*. </em></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_9w2gK2XCWobx5pjmYOWSq3fGsU29QQJjOdHlk1xBt06qEGHalLloUOaC2gw-9lU9Qy2APAGdmSw5P9dQhBOtBCa-GQilvgy5Qp-Glvx_ESpUFrESDPXwSy_e5FwhQJLXCYqFB2Mbqg/s1600-h/collage.JPG"><img id="BLOGGER_PHOTO_ID_5356402082284835026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 175px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_9w2gK2XCWobx5pjmYOWSq3fGsU29QQJjOdHlk1xBt06qEGHalLloUOaC2gw-9lU9Qy2APAGdmSw5P9dQhBOtBCa-GQilvgy5Qp-Glvx_ESpUFrESDPXwSy_e5FwhQJLXCYqFB2Mbqg/s400/collage.JPG" border="0" /></a><br /><br /><br /><div align="justify"><span style="font-size:180%;color:#cc33cc;"><strong>Mixed Berry Cake</strong></span></div><div align="justify"><em>Adapted from Simon Rimmer of </em><a href="http://uktv.co.uk/food/recipe/aid/612399"><em>Market Kitchen</em></a></div><br /><div align="justify"><strong>Ingredients<br /></strong>250g (9 oz) butter<br />100ml (3½ fl oz) double cream<br />1 tsp vanilla extract<br />3 large eggs<br />275g (10 oz) caster sugar<br />550g (1lb 4 oz) plan flour<br />Finley grated zest of 1 lemon<br />2 tsp baking powder<br />500g (1lb 2oz) frozen mixed summer berries<br />Icing sugar to decorate<br /><br />You will need a 20cm (8 in) round springform tin, greased and lined with baking parchment or greaseproof paper.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/350°F/Gas Mark 4.<br /><br />In a saucepan over a low heat, melt the butter, cream and vanilla extract, and then leave aside to cool. Beat the eggs and sugar together until light and fluffy. Add the cooled butter and cream mixture and mix through to combine. Sieve the flour and baking powder together over the mixture and fold through, now fold the lemon zest in. Taking all the frozen summer berries gently fold these through trying not to break the fruit up. The mixture is thick so don’t be alarmed. Spoon all the mixture into the prepared cake tin and smooth the top with a spatula or back of a spoon. Bake for approximately 1 hour or until a skewer inserted into the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a wire rack to cool completely. Sift a little icing sugar over the top of the cake before serving.<br /><br />Serve in slices as a teatime cake or as a dessert with mixed berry sauce and whipped cream or lashings of custard.<br /><br /><strong><span style="font-size:180%;color:#cc33cc;">L</span></strong>astly, take a slice of mixed berry cake and enjoy the wonders of this marvellous cake!</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhPMwGdJEflWXCtlFhOUCQq_Tj8w1CB4_qlzDxLpuBifpEJv7mexW1j2A92iB8-td0r7yiLDGPC-VCDkmKVy2bKq1QChX10AjLNcH9a3P81enajkesiBapFtockunGyUBe9zGe6SGSDQ/s1600-h/frame1.jpg"><img id="BLOGGER_PHOTO_ID_5356401436124789234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 346px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhPMwGdJEflWXCtlFhOUCQq_Tj8w1CB4_qlzDxLpuBifpEJv7mexW1j2A92iB8-td0r7yiLDGPC-VCDkmKVy2bKq1QChX10AjLNcH9a3P81enajkesiBapFtockunGyUBe9zGe6SGSDQ/s400/frame1.jpg" border="0" /></a></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com43tag:blogger.com,1999:blog-6652453425866157204.post-18618603153648575882009-07-04T20:30:00.007+01:002009-07-04T20:42:31.062+01:00Apple with Spice & All Things Nice!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4x5UeikDH1jaIceaoPl9G3ToTrHEeHRVivLYmrHO_k9m8VM1wMn7H5-NdG69KpT0jlLDQlFsXaTLxfqz-L02hmUNwSJ5tfuLlMQ-TkmkV9HVGl-ufxnpiazLtx1C7luRUtYKrXmfNA/s1600-h/close-up.jpg"><img id="BLOGGER_PHOTO_ID_5354691077819973362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 364px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4x5UeikDH1jaIceaoPl9G3ToTrHEeHRVivLYmrHO_k9m8VM1wMn7H5-NdG69KpT0jlLDQlFsXaTLxfqz-L02hmUNwSJ5tfuLlMQ-TkmkV9HVGl-ufxnpiazLtx1C7luRUtYKrXmfNA/s400/close-up.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSWzTJD473JptEOzhy5qkFVmDLml4zfKEjC79e4WHk9uOQIA1QHinf40sCVGGBRjwTIJIem7Q9Y2CTPBPk2-7BsZKKT594wrTtlpUBHlEA0NHC2R5f9OgW1fwZC2VRtaTcEze9yvlJdI/s1600-h/DSCF1313.JPG"><img id="BLOGGER_PHOTO_ID_5354690971929449202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSWzTJD473JptEOzhy5qkFVmDLml4zfKEjC79e4WHk9uOQIA1QHinf40sCVGGBRjwTIJIem7Q9Y2CTPBPk2-7BsZKKT594wrTtlpUBHlEA0NHC2R5f9OgW1fwZC2VRtaTcEze9yvlJdI/s400/DSCF1313.JPG" border="0" /></a><br /><div align="justify"><span style="font-size:180%;color:#993300;"><strong>Y</strong></span>ou know how it is I’m sure, you look in the fruit bowl and some of the fruit has passed its best. Normally for me this is bananas, but today it happened to be a few green apples. Peeled, cored and chopped, those apples were perfectly fine for stewing up into applesauce for these cupcakes. Applesauce gives the sponge a lovely moistness and each flavour complements each other perfectly here in this bake. It never ceases to amaze me how one ingredient that is passed its prime can influence a bake, such as the apples from my fruit bowl.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RdJQyymCUJ7ZLPGw9r6F6P-i9zkL69dggoWhHPqPp5yK2mbgooUV8K8tFapXnOmVC4nS8nu_wfwiCWsGZxKApmcwMdWoJRZ3IL99jivTBpvYJsBXJtMbZHRdo_JugPGZvpTs7inmgak/s1600-h/DSCF1311.JPG"><img id="BLOGGER_PHOTO_ID_5354690689674313218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RdJQyymCUJ7ZLPGw9r6F6P-i9zkL69dggoWhHPqPp5yK2mbgooUV8K8tFapXnOmVC4nS8nu_wfwiCWsGZxKApmcwMdWoJRZ3IL99jivTBpvYJsBXJtMbZHRdo_JugPGZvpTs7inmgak/s400/DSCF1311.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:130%;color:#993300;">Applesauce & Cinnamon Cupcakes</span></strong><br /><br /><strong>Makes 12<br /></strong><br /><strong>Ingredients<br /></strong>100g (4 oz) softened unsalted butter<br />100g (4 oz) caster (superfine) sugar<br />100g (4 oz) self-raising (self-rising) flour<br />2 large eggs<br />100g (4 oz) unsweetened applesauce<br />75g (3 oz) raisins<br />1tsp ground cinnamon<br />1 small red sweet apple, thinly sliced<br />2 tbsp granulated sugar<br /><br />You will need a 12 holed muffin tin lined with paper cupcake cases<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/fan oven 160°C/350°C/Gas mark 4. Place the butter, caster sugar in a mixing bowl and beat until light and fluffy. Add one egg at a time and beat until fully combined into the mixture. Fold the flour, cinnamon, raisins and applesauce, into the creamed mixture. Spoon the mixture into the paper cupcake cases. Lay the apple slices on top and sprinkle with a little granulated sugar on each cupcake. Bake for 25 minutes or until golden in colour and baked through. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely, or you could serve these cupcakes warm with lashings of custard for dessert.<br /><br /><em><strong><span style="font-size:180%;color:#993300;">L</span></strong>astly sit back chill out, serve yourself a cupcake, you absolutely deserve a treat!!</em></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8gftGfDR9RLFAvl39_v1w6AVuchAEGIV98hkh8jFbiB9HsFYtDH8zdqlWCatZtrUzOWSU6lS_5IYqjMuEDCCnD3K1XLM800C8dohFxw_jsVdIOccv7YwWMoTcErzSUAs35ATfsWp1uw/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5354690361126250130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 168px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8gftGfDR9RLFAvl39_v1w6AVuchAEGIV98hkh8jFbiB9HsFYtDH8zdqlWCatZtrUzOWSU6lS_5IYqjMuEDCCnD3K1XLM800C8dohFxw_jsVdIOccv7YwWMoTcErzSUAs35ATfsWp1uw/s400/collage.jpg" border="0" /></a><br /><div align="center"><span style="color:#000000;"><strong>Wishing all my dear friends across the pond – A Happy 4th July!!!</strong></span></div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-NDxEIdg6hbYupwUVklr3GnjT4yy8MIYxNc5Dt-UfrJujLnincDu6ywVnEDUT1-uOXB4RSfwcbf1jwb9lg3dk1NuqrEQeXlMy3HMMQBvM85F82VRBmzjxcu1Uvc3g3R2gjC8P2CRADA/s1600-h/4th+July.jpg"><img id="BLOGGER_PHOTO_ID_5354689996548961602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-NDxEIdg6hbYupwUVklr3GnjT4yy8MIYxNc5Dt-UfrJujLnincDu6ywVnEDUT1-uOXB4RSfwcbf1jwb9lg3dk1NuqrEQeXlMy3HMMQBvM85F82VRBmzjxcu1Uvc3g3R2gjC8P2CRADA/s400/4th+July.jpg" border="0" /></a></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com38tag:blogger.com,1999:blog-6652453425866157204.post-3671854803316858602009-07-01T06:16:00.000+01:002009-07-01T06:25:21.846+01:00Chocolate Orange Drizzle Loaf Cake ~ Sweet and Simple Bakes Monthly Baking Event.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlbtpeGFxYJXS_gVTxW0Q2H2LmF3ikULyi05VgeR0z4b-49OzFb7mTv2kDko73cYRh1wnostNPhgPhiqiLQ2xKRjGDbLrNQdaT2ZAwyEuj4x-vwMkqFnyTGwzPoNgH_XsmNbi38rUJg4/s1600-h/loaf+cake+cut+into.JPG"><img id="BLOGGER_PHOTO_ID_5351657784136795250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlbtpeGFxYJXS_gVTxW0Q2H2LmF3ikULyi05VgeR0z4b-49OzFb7mTv2kDko73cYRh1wnostNPhgPhiqiLQ2xKRjGDbLrNQdaT2ZAwyEuj4x-vwMkqFnyTGwzPoNgH_XsmNbi38rUJg4/s400/loaf+cake+cut+into.JPG" border="0" /></a><br /><br /><div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECVTqnFvf37ql_0X2zTFxe9pwpVw06kUv9IRmyTkVbubKP3TEXmLEDaSOe87fjR0kHm7L9Y7FP9AYgfMCIxC8ojLeVt5VmmqJo4Clt453NunQEvuxvdf7hEvxRkH-oatbFBOtv1phxM8/s1600-h/DSCF1222.JPG"><img id="BLOGGER_PHOTO_ID_5351657675592506610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECVTqnFvf37ql_0X2zTFxe9pwpVw06kUv9IRmyTkVbubKP3TEXmLEDaSOe87fjR0kHm7L9Y7FP9AYgfMCIxC8ojLeVt5VmmqJo4Clt453NunQEvuxvdf7hEvxRkH-oatbFBOtv1phxM8/s400/DSCF1222.JPG" border="0" /></a><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYV-9AiS1CUAAupPBzmrV3E9XRShULf2kbmTEbegjoZPM87tuzbT4Z0SgV3x54CVlcnclC5Jc06eD_woUjRRDzkNeLMfMKQF2iRBGg8gOCpeXFTNPJHJ0mkYrPu1HxCi5ox9ZygV_bn4/s1600-h/S&SB_Baking_Event.JPG"><img id="BLOGGER_PHOTO_ID_5353358133725538850" style="WIDTH: 148px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYV-9AiS1CUAAupPBzmrV3E9XRShULf2kbmTEbegjoZPM87tuzbT4Z0SgV3x54CVlcnclC5Jc06eD_woUjRRDzkNeLMfMKQF2iRBGg8gOCpeXFTNPJHJ0mkYrPu1HxCi5ox9ZygV_bn4/s320/S&SB_Baking_Event.JPG" border="0" /></a></p><div align="justify"><strong><span style="font-size:180%;color:#ff6600;">T</span></strong>he first of the month means time to present ‘<a href="http://sweetandsimplebakes.blogspot.com/">Sweet and Simple Bakes Monthly Baking Event</a>’. It was my turn to choose a tried and tested recipe this month. I presented a recipe that I have been baking for years and a huge favourite of my family “Chocolate Orange Drizzle Loaf Cake”. This loaf cake has three elements to it but I assure don’t let that put you off as it remains a sweet & simple bake. The first element is the orange sponge loaf the second being the wonderful orange drizzle and thirdly a topping of chocolate. I know this is such a classic combination of flavours that never cease to lose their appeal. This would make a great teatime cake cut into slices and served with a lovely cup of tea – perfect! </div><br /><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXV1C-ydKhpok7egTxdXOux-sHOeD3Y2v_fXKixN1BPg3aunuZOMCBnolQdoU74qkKKIUFocHhHwoyYtMbrNTYH8y83U7RRwzSDRlk3dGbwvA09E5vRVev9MRExjqfcc-Xa_z__HH0uO0/s1600-h/sliceofcake-1.JPG"><img id="BLOGGER_PHOTO_ID_5351656697407880274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXV1C-ydKhpok7egTxdXOux-sHOeD3Y2v_fXKixN1BPg3aunuZOMCBnolQdoU74qkKKIUFocHhHwoyYtMbrNTYH8y83U7RRwzSDRlk3dGbwvA09E5vRVev9MRExjqfcc-Xa_z__HH0uO0/s400/sliceofcake-1.JPG" border="0" /></a><br /><br /><br /><div align="justify"><strong><span style="font-size:130%;"><span style="color:#663333;">Chocolate</span> <span style="color:#ff6600;">Orange</span> <span style="color:#ff6600;">Drizzle</span> <span style="color:#993300;">Loaf </span><span style="color:#996633;">Cake</span></span></strong><span style="color:#996633;"> </span></div><br /><br /><div align="justify"><strong>Ingredients</strong><br /><br /><strong>For The cake<br /></strong>175g (6 oz) softened butter<br />175g (6 oz) caster (super fine) sugar<br />3 large eggs, at room temperature<br />Finely grated zest of 2 oranges<br />175g (6 oz) self-raising flour, sifted<br />2 tbsp milk<br /><strong>For The Orange Syrup</strong><br />Juice of 1 orange<br />100g (4 oz) granulated sugar<br /><strong>For The Topping</strong><br />50g (2 oz) dark chocolate or milk chocolate – your choice<br />Sprinkles of choice (optional)<br /><br />You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.<br /><br />In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)<br /><br /><strong><em>For The Orange Syrup</em></strong><br /><br />Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.<br /><br /><strong><em>For The Topping</em></strong><br /><br />Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.<br /><br /><em><strong><span style="font-size:180%;color:#ff6600;">L</span></strong>astly slip into the sublime world of <strong><span style="color:#663300;">chocolate</span> <span style="color:#ff6600;">orange</span> <span style="color:#996633;">drizzle</span></strong> <span style="color:#ff6600;"><strong>passion,</strong> </span>and eat your heart out on a slice or two.......mmmmmmmm.....</em></div><br /><br /><br /><div align="justify"><em><span style="color:#3333ff;">Please do call by </span></em><a href="http://sweetsimplebakesrecipes.blogspot.com/"><em>Sweet and Simple Bakes</em></a><em>, <span style="color:#3333ff;">view our round-up of our other bakers; also, if you would like to join in our monthly bake, we would be most delighted to have you join in and bake with us – everyone is welcome!</span></em></div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGjzpYtXni4GHYHVCwDX8aCGZrL-rIGrorhiapq-nLVUUkApmpRTC3Rm2mi3B-g8YRCRhHiPuXfzzgzAuKg5xePcIyMY1-_vpt5M4rw73YTpCUeZBCpZF038fgcYJyJ4WFKNOZQEevWI/s1600-h/choccy+orange.JPG"><img id="BLOGGER_PHOTO_ID_5351655919708057586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 383px; CURSOR: hand; HEIGHT: 389px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGjzpYtXni4GHYHVCwDX8aCGZrL-rIGrorhiapq-nLVUUkApmpRTC3Rm2mi3B-g8YRCRhHiPuXfzzgzAuKg5xePcIyMY1-_vpt5M4rw73YTpCUeZBCpZF038fgcYJyJ4WFKNOZQEevWI/s400/choccy+orange.JPG" border="0" /></a></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com50tag:blogger.com,1999:blog-6652453425866157204.post-23264603555160693492009-06-28T21:57:00.011+01:002009-06-28T22:19:06.247+01:00Brown Sugar How Come You Taste So Good?<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rBiRa7FdXTEB2YL9t7phWTC8O2XXZCckJJgLsLS1qGPhAMH_6VNXgV6KoxL1PcKK4zY-egT9_TPPWZ2XKvX12fJon8OCQTwxYSIrq_-cIJRzUAb4pyIiBAUEsq3OwwhpNv04zAbYKX4/s1600-h/5.JPG"><img id="BLOGGER_PHOTO_ID_5352488132907151074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 253px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rBiRa7FdXTEB2YL9t7phWTC8O2XXZCckJJgLsLS1qGPhAMH_6VNXgV6KoxL1PcKK4zY-egT9_TPPWZ2XKvX12fJon8OCQTwxYSIrq_-cIJRzUAb4pyIiBAUEsq3OwwhpNv04zAbYKX4/s400/5.JPG" border="0" /></a><span style="font-size:180%;color:#993300;"><strong>T</strong></span>hose words “brown sugar”, reminds me of the Rolling Stones song, brown sugar how come you taste so good? I remember this song being played as a child on the radio and my father would say, “what’s that racket you’ve got on, turn it down”, * giggle*. Oh well, less of memories and onto what is most important, today’s bake!<br /><br /><div align="justify">I brought a terrific baking book this weekend called, <a href="http://www.amazon.co.uk/Bars-Squares-More-Than-Recipes/dp/0778801470/ref=sr_1_1?ie=UTF8&s=books&qid=1210949460&sr=8-1" target="_blank">Bars & Squares more than 200 recipes by Jill Snider</a>. It is jammed packed with gorgeous recipes such as, apple blondies with brown sugar frosting, toffee brownies, party pink coconut squares, apricot almond bars, peanut butter candy bars, to name but a few that caught my attention. I was in quite a dilemma of what to bake first if I‘m honest here. I think what made my mind up was, I had a couple of granny smith apples and a few walnuts that needed using up. <em><span style="color:#3333ff;">*</span><span style="color:#3333ff;">I</span><span style="color:#3333ff;"> </span><span style="color:#3333ff;">thought you would love these blondies too</span><span style="color:#3333ff;">*</span>.<br /></div></em><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8WYBcC6hqmeGxZRqJZ7Oev7cLON7eyq6YVHdXOIO8pm7-sGUNQe94tQnEZRqeM0F4euj8HzJrnp0ZNR8iR5kgUh5MeyIVTXc9LAPT6UjH5MLrJ4pTdAx1YkCxwNIXiwY_05a-PN7hWo/s1600-h/4.JPG"><img id="BLOGGER_PHOTO_ID_5352487633049344146" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 272px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8WYBcC6hqmeGxZRqJZ7Oev7cLON7eyq6YVHdXOIO8pm7-sGUNQe94tQnEZRqeM0F4euj8HzJrnp0ZNR8iR5kgUh5MeyIVTXc9LAPT6UjH5MLrJ4pTdAx1YkCxwNIXiwY_05a-PN7hWo/s400/4.JPG" border="0" /></a></p><div align="justify"></div><div align="justify">These bars are brilliant with a cake-like interior and speckles of soft chunks of apple and that little bite of chopped walnuts with cinnamon flavour shining through. The frosting is scrumptious and sweet, which finishes off the all round flavour of these bars. However, the frosting is very sweet and should you wish to omit this, the blondies would taste great on their own.<br /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHxu3bwOhXW0iv1Lw9N9LI9aGeUbwKtw4Si-jNZNdR24Hi0pwPQ4tUcXdHk3dBRPOVCSdaB3ZPER5jfvyKrQyeJmkHaKk71wOX6FPRfV8XN61-ZpL-fEZE5W0QcZ2199LIafX64ZCvJE/s1600-h/collage.JPG"><img id="BLOGGER_PHOTO_ID_5352486692565025490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 177px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHxu3bwOhXW0iv1Lw9N9LI9aGeUbwKtw4Si-jNZNdR24Hi0pwPQ4tUcXdHk3dBRPOVCSdaB3ZPER5jfvyKrQyeJmkHaKk71wOX6FPRfV8XN61-ZpL-fEZE5W0QcZ2199LIafX64ZCvJE/s400/collage.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:130%;color:#993300;">Apple Blondies with Brown Sugar Frosting</span></strong></div><div align="justify"><em></em></div><div align="justify"><em>Adapted from Bars & Squares more than 200 recipes by Jill Snider<br /></em><br /><strong>Ingredients</strong></div><div align="justify"><br /><em><strong>Blondies</strong></em><br />2/3 cup softened butter<br />2 cups packed brown sugar<br />2 eggs<br />1 tsp vanilla extract<br />2 cups all purpose (plain) flour<br />2 tsp baking powder<br />1/4 tsp salt<br />1 cup chopped peeled apples<br />3/4 cup chopped walnuts<br />1/2 tsp cinnamon<br /><em><strong>Brown Sugar Frosting</strong></em><br />1/2 cup butter<br />1 cup packed brown sugar<br />1/4 milk or cream<br />2 cups of confectioner’s (icing) sugar<br /><br />You will need a 9in x 13 in (23cm x 33cm) baking tin lined and greased with foil.</div><br /><div align="justify"><br /><strong>Method<br /></strong><br />Preheat the oven to 180°C/fan oven 160°C/350°F/Gas Mark 4. </div><br /><div align="justify"><strong><em>Blondies</em></strong><br /><br /></div><div align="justify">Sift the flour, baking powder and salt and leave aside until later.</div><br /><div align="justify">In a large bowl, add the butter, brown sugar, eggs and vanilla extract and beat until smooth and thick. Fold in the flour mixture gently then fold through the chopped apples, cinnamon and nuts. Place the mixture into the prepared tin, spread evenly, and smooth the top with a spatula or back of a spoon. Bake in the preheated oven for 25 – 30 minutes until set and golden. Place on a wire rack to cool completely in the tin.<br /><br /><em><strong>Brown Sugar Frosting</strong><br /></em><br />In a small pan over a low heat and stirring with a wooden spoon, melt the butter, brown sugar and milk. Bring the mixture to just boiling then remove from the heat to cool until lukewarm. Stir in the confectioner’s (icing) sugar mixing with a wooden spoon until the mixture is smooth. Spread evenly over the cold Blondies. Let the frosting set until firm before slicing into squares or bars of your chosen size.<br /><br /><em><strong><span style="font-size:180%;color:#993300;">L</span></strong>astly, sit back and fill your boots with a slice of the apple blondies with brown sugar frosting, while playing in the background, brown sugar how come you taste so good? </em></div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa4GP5tPLUsYyt3FxftGGX-_0JYfps-UgQWXE7aUVAvyjTxNkLY4gIIdSnp49PLzva4-jh17aWlknuRMWz1C0C9ZOFIxf0nqIS2MaPhREtn5VechPS63GjWJYoHt6Fs0U_iL3pY_E4B8/s1600-h/frame.JPG"><img id="BLOGGER_PHOTO_ID_5352485967027650578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 284px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa4GP5tPLUsYyt3FxftGGX-_0JYfps-UgQWXE7aUVAvyjTxNkLY4gIIdSnp49PLzva4-jh17aWlknuRMWz1C0C9ZOFIxf0nqIS2MaPhREtn5VechPS63GjWJYoHt6Fs0U_iL3pY_E4B8/s400/frame.JPG" border="0" /></a><br /><div align="justify"><span style="color:#cc33cc;"><em><span style="color:#000000;">On a last note, I have been avidly watching Wimbledon tennis on television especially Andy Murray matches, and I must apologise for my lack of blogging this last week.</span></em> </span></div></div><br /></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com50tag:blogger.com,1999:blog-6652453425866157204.post-79426177722235343922009-06-23T12:51:00.008+01:002009-06-23T13:02:12.595+01:00It’s Wimbledon & Time for Strawberries & Cream!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF92BkIUAvtceWIsV-HI5ubu9H90ucph6ey3slqgRz2_KQcHNCFIJ-fctTfkv6xkLGk5NDhvLz_cp43nfvHHSV2Sz-1oTa8_djG8ACSO5ZEZ1ZmOiqWSxdo4uDscOwtFUAagp6V1cIlLs/s1600-h/strawcheesecakemuffin.JPG"><img id="BLOGGER_PHOTO_ID_5350491013723003378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF92BkIUAvtceWIsV-HI5ubu9H90ucph6ey3slqgRz2_KQcHNCFIJ-fctTfkv6xkLGk5NDhvLz_cp43nfvHHSV2Sz-1oTa8_djG8ACSO5ZEZ1ZmOiqWSxdo4uDscOwtFUAagp6V1cIlLs/s400/strawcheesecakemuffin.JPG" border="0" /></a><br /><div><strong><span style="font-size:180%;color:#ff0000;"></span></strong></div><div align="justify"><strong><span style="font-size:180%;color:#ff0000;">W</span></strong>imbledon Championship started in London yesterday, which is home to grass tennis. Our Britain’s number three seed Andy Murray (men’s) is playing today. The championship by a British (men's) player hasn’t been won for 73 years and our entire hopes ride on Andy this year. </div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKvzHqPIO5HioJVN1OgoOcwSXPZ3xiL_Jw4OSjkftPyiIYzCd26-ZU9hbkt0J4-h7i-NUX2ouDREl0972S_FYLiqAjVZvE1BV8BQuJ9tNNv6LCJbooyeUU13jeBFIzJnBgSq2LG8ZK9I/s1600-h/straw3muffins.JPG"><img id="BLOGGER_PHOTO_ID_5350490558188254146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKvzHqPIO5HioJVN1OgoOcwSXPZ3xiL_Jw4OSjkftPyiIYzCd26-ZU9hbkt0J4-h7i-NUX2ouDREl0972S_FYLiqAjVZvE1BV8BQuJ9tNNv6LCJbooyeUU13jeBFIzJnBgSq2LG8ZK9I/s400/straw3muffins.JPG" border="0" /></a><br /><br /><div align="justify"></div><div align="justify">Not only is Wimbledon famous for tennis but also for serving strawberries and cream. The popularity of serving strawberries with cream is possibly as old as the event itself. In honour of this tradition, I am serving up strawberry cheesecake muffins to share with you! Each muffin hides a soft lush centre of fresh strawberry and sweet creamy cheese. I am sure these muffins would be delightful to take with you on a picnic or even better still, watching Wimbledon tennis live! Oh yes, bring it on, 30-40...deuce...match point *giggle*.</div><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCspm0gLsK4qLPSc30pt6I-1EJLgMp0r-8222zEge_uwYZfoVtF4GPETXVGHZZx7kMXkZXkIr7ILRT2v9UC2C7I83Gumj3dCaeqzIhnjlewL0_7d10b2WH7mD9D1RSfZCJj9u5PyEmBsM/s1600-h/4strawbmuffins.JPG"><img id="BLOGGER_PHOTO_ID_5350490305686764690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 316px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCspm0gLsK4qLPSc30pt6I-1EJLgMp0r-8222zEge_uwYZfoVtF4GPETXVGHZZx7kMXkZXkIr7ILRT2v9UC2C7I83Gumj3dCaeqzIhnjlewL0_7d10b2WH7mD9D1RSfZCJj9u5PyEmBsM/s400/4strawbmuffins.JPG" border="0" /></a><br /><div align="justify">I know I have gone a little strawberry manic lately, but with British strawberries being in supply for such a short season, I am sure you will understand why. This recipe regrettably is not my own, I only wish it was! It comes from a little book called <a href="http://www.amazon.co.uk/Good-Food-101-Cakes-Bakes/dp/0563521147/ref=sr_1_1?ie=UTF8&s=books&qid=1245686365&sr=1-1">101 Cakes & Bakes Goodfood</a>, it has numerous delicious cakes and bakes, which would make any baker or person who “<em>loves de cake</em>”; salivate on flicking through each page, I know I do....<em>teeheehee</em>.... </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivN18ninnddgcM9CG-zsMzpk_VruvYYUlWBAsRZnmzsWtiJGjTTif8QNxma_yhR4eTDxpCcATaEpMISjMASuwvmyZUdHz4wT1YLYMYGTDQFrsHcTsLRS6LX1RrqgJ4qz8v4D3JPLp4tuQ/s1600-h/collage.JPG"><img id="BLOGGER_PHOTO_ID_5350489943473948434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 252px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivN18ninnddgcM9CG-zsMzpk_VruvYYUlWBAsRZnmzsWtiJGjTTif8QNxma_yhR4eTDxpCcATaEpMISjMASuwvmyZUdHz4wT1YLYMYGTDQFrsHcTsLRS6LX1RrqgJ4qz8v4D3JPLp4tuQ/s400/collage.JPG" border="0" /></a><br /><br /><div align="justify"><span style="font-size:130%;"><strong><span style="color:#ff0000;">Strawberry Cheesecake Muffins</span></strong><br /></span><em>(<a href="http://www.amazon.co.uk/Good-Food-101-Cakes-Bakes/dp/0563521147/ref=sr_1_1?ie=UTF8&s=books&qid=1245686365&sr=1-1">Adapted from 101 Cakes & Bakes Goodfood</a>)<br /></em><br /><strong>Makes 12</strong><br /><br /><strong>Ingredients<br /></strong>350g (12 oz) plain flour<br />1½ tbsp baking powder<br />150g (5 oz) caster sugar<br />½ tsp salt<br />2 eggs<br />250ml (9 fl oz) milk<br />75g (3 oz) butter, melted<br /><strong>For The Filling</strong><br />175g (6 oz) soft cheese<br />3 tbsp caster sugar<br />6 small strawberries, halved<br /><br />You will need a 12 holed muffin tin lined with 12 paper muffin cases<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 200°C/fan oven 180°C/400°F/gas Mark 6.<br /><br />Sift the flour and baking powder into a large bowl, add the sugar and salt and mix through with a wooden spoon or whisk then leave aside.<br /><br />In another bowl beat the eggs and milk together, and then stir in the melted butter. Make a well in the dry ingredients and pour in the liquid ingredients, now gently mix, it is quite normal to have a few lumps remaining in the mixture. Do not over mix or the muffins will not be light and airy. Mix the cream cheese and sugar for the filling together in a small bowl. Half fill the muffin cases with the muffin mixture, and then push half a strawberry into each muffin case. Place a teaspoonful of the sweet cream cheese on top, and then finish by spooning over the remaining muffin mixture to cover and fill each muffin case.<br /><br />Bake in the preheated oven for 15 -20 minutes until well risen and golden on top. Leave to cool for 5 minutes before turning out on a wire rack to finish cooling.<br /><br /><strong><span style="font-size:180%;color:#ff0000;">L</span></strong>astly, grab a muffin and dive into that soft lush centre of fresh strawberry and sweet creamy cheese. Oh boy, does that tame your sweet tooth? I know it sure did mine :-9 </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7hs7_hHSmT02GJA9rU6N1XwkGUtaGhi7-lt-6VFoVI-ElQ76XwAW77z8TBWXbz7dXuEirx9JqgkT9lFh4SSBAQO-KXBAuSb-an14LGKNaJshc0-Qk3M091YZ46_GXGm8YbXgQRALnVM/s1600-h/DSCF1293.JPG"><img id="BLOGGER_PHOTO_ID_5350489543728431826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7hs7_hHSmT02GJA9rU6N1XwkGUtaGhi7-lt-6VFoVI-ElQ76XwAW77z8TBWXbz7dXuEirx9JqgkT9lFh4SSBAQO-KXBAuSb-an14LGKNaJshc0-Qk3M091YZ46_GXGm8YbXgQRALnVM/s400/DSCF1293.JPG" border="0" /></a></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com51tag:blogger.com,1999:blog-6652453425866157204.post-89294499981673399452009-06-16T22:34:00.009+01:002009-06-16T22:49:39.785+01:00White Chocolate, Strawberry, Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjbHUx4ObcwRYNPgow67tyTIRXDq1mgy7GfiMPxmhRviXAeIo41tJeIPFEyeGaq9lW2yT-tKY2H-Ijl44s3GRJo56kELLNBjDKQzTOTEouI2x9cbot6ESlIfYR0IS6U7eE057Nmc44W4/s1600-h/DSCF1272.JPG"><img id="BLOGGER_PHOTO_ID_5348044110901056386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjbHUx4ObcwRYNPgow67tyTIRXDq1mgy7GfiMPxmhRviXAeIo41tJeIPFEyeGaq9lW2yT-tKY2H-Ijl44s3GRJo56kELLNBjDKQzTOTEouI2x9cbot6ESlIfYR0IS6U7eE057Nmc44W4/s400/DSCF1272.JPG" border="0" /></a> <br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQnw_ZaGYpUlyOJv2kcaSfO32pEpStZXuEjSMIc591v4tCSz1qFdP5ZII7oWvxpwx_xMhpYfd0q8bwhQgE6mm-sy7JbHB0cKGzWZ6bmUeLLZlPEd4tdW0f2x2T8OIPLzUvLfPf-ha1Jo/s1600-h/DSCF1265.JPG"><img id="BLOGGER_PHOTO_ID_5348043823312994098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQnw_ZaGYpUlyOJv2kcaSfO32pEpStZXuEjSMIc591v4tCSz1qFdP5ZII7oWvxpwx_xMhpYfd0q8bwhQgE6mm-sy7JbHB0cKGzWZ6bmUeLLZlPEd4tdW0f2x2T8OIPLzUvLfPf-ha1Jo/s400/DSCF1265.JPG" border="0" /></a><strong><span style="font-size:180%;color:#ff0000;">I</span></strong> am eager for further blue skies and sunny days, fluttering carelessly along balmy breezes, butterflies showing off their magnificent colours in my garden attracted by a buddleia shrub. To me this suggests summertime where P.Y.O. (<em>pick your own</em>) strawberries are literally in abundance just down the road from me. I love to incorporate strawberries in bakes and desserts as much as possible, not forgetting a good few jars of strawberry conserve. P.Y.O. strawberries are just perfect for this and one or two may just slip into my mouth just to taste for ripeness, you understand! <em>*Giggle*</em><br /><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP8eCm16nczMds-5nIPpdTyBQLoEURy9yqbMp1H4B2i00m5JCQOlIj1zkRWlRVAgocPEvPSBt1YwKQ-S5H1YiuAG4pJ5hROtKEHaa5nKk0keKQ3Ud9I96aTR5FMQb0XWg6ybJdIitAR4/s1600-h/DSCF1263.JPG"><img id="BLOGGER_PHOTO_ID_5348043542322398066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP8eCm16nczMds-5nIPpdTyBQLoEURy9yqbMp1H4B2i00m5JCQOlIj1zkRWlRVAgocPEvPSBt1YwKQ-S5H1YiuAG4pJ5hROtKEHaa5nKk0keKQ3Ud9I96aTR5FMQb0XWg6ybJdIitAR4/s400/DSCF1263.JPG" border="0" /></a><br /><div align="justify">This leads me onto my recent bake that I can’t wait to share with you! I’ve had this idea for a while now to include white chocolate and strawberries in banana bread. You can imagine just how moist the crumb is from the mashed banana and speckled throughout with white chocolate and slices of strawberries. For me it is perfect served just as it is, on the other hand, take it to another level for that utter luxuriousness and serve a slice spread with strawberry conserve, softly whipped cream and a few sliced strawberries dusted over with icing sugar. </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMK0L4xmxPk-2ZQFNNxonxFvbi3K5vA5GDh5i_xevRUKyvTkGnxV2l4K6MM0IBV6W7k8_de2MbB8xAOr-H2Wic-xYXAQdthDwDCXhxB_JuqV0gqU8zFbglqBCL9e_6nezSAxVCEe82Zs/s1600-h/DSCF1270.JPG"><img id="BLOGGER_PHOTO_ID_5348043187496063650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMK0L4xmxPk-2ZQFNNxonxFvbi3K5vA5GDh5i_xevRUKyvTkGnxV2l4K6MM0IBV6W7k8_de2MbB8xAOr-H2Wic-xYXAQdthDwDCXhxB_JuqV0gqU8zFbglqBCL9e_6nezSAxVCEe82Zs/s400/DSCF1270.JPG" border="0" /></a><br /><div align="justify"><span style="font-size:130%;color:#000000;"><strong>White Chocolate, Strawberry, Banana Bread</strong></span></div><div align="justify"><br />Serves 10 -12<br /><br /><strong>Ingredients</strong><br />275g (10 oz) plain flour<br />1 tsp baking soda<br />½ tsp baking powder<br />100g (4 oz) brown sugar<br />100g (4 oz) caster sugar<br />100g (4 oz) butter, softened<br />2 eggs<br />120 ml (approx 4½ fl oz) sour cream<br />½ tsp vanilla extract<br />3 medium bananas, peeled and mashed<br />150g (5 oz) ripe strawberries, hulled and chopped<br />100g (4 oz) white chocolate chunks or chips<br /><br />You will need 13cm x 23cm (5in x 9in) loaf tin, lightly buttered and lined with parchment paper.<br /><strong><br />Method</strong><br /><br />Preheat the oven to 180°C/fan 160°C/350°F/Gas mark 4. Sift the flour, baking soda, baking powder together in a large bowl. Add both sugars and the softened butter, using your finger tips rub the butter in until it resembles coarse breadcrumbs. In another large bowl, whisk the eggs, sour cream, and vanilla extract together. Add the mashed bananas, chopped strawberries and white chocolate chunks. Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, and then pour into the prepared loaf tin. Smooth the top, and bake in the preheated oven for 1 -1¼ hours or until a skewer interested into the centre comes out clean. Allow to cool for 10 minutes before removing from the tin and leave to cool on a wire rack. </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgPAOyJErmmT9tcdEhlUyhHUy4V1Kso_A1-HKPRv2oL6ra77OAb6dpFQu2BuW9MwtACxQxqYrVGplERxBBN17GQMXvulmaRBa1R-1BFVbQ6-c6Q3dv3_nr-N5sYykfEfLjVdfOD7bD9Y/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5348042553677185842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 134px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgPAOyJErmmT9tcdEhlUyhHUy4V1Kso_A1-HKPRv2oL6ra77OAb6dpFQu2BuW9MwtACxQxqYrVGplERxBBN17GQMXvulmaRBa1R-1BFVbQ6-c6Q3dv3_nr-N5sYykfEfLjVdfOD7bD9Y/s400/collage.jpg" border="0" /></a><br /><div align="justify"><span style="font-size:180%;color:#ff0000;"><strong>D</strong></span>o I have you salivating at the prospect of dipping your fork into a slice of sweet nectar? Don’t just take my word for just how good this tastes; this is a definite bake that needs to be recreated, sliced and eaten as you drift away on a cloud to nirvana! </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmxwNeDZNtpTSu9Tozx1200sBBeeIv2eoaaTJUtRzJWu6OJviTZql5SaGE07fPAW1BVZppRtjXQO8MyR2TzaX7wcbE9RPICqBN8I3za4H3nePBu2V8f0ChNYHEJas81GpROKLMoPsRGo/s1600-h/frame.JPG"><img id="BLOGGER_PHOTO_ID_5348042308771776386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmxwNeDZNtpTSu9Tozx1200sBBeeIv2eoaaTJUtRzJWu6OJviTZql5SaGE07fPAW1BVZppRtjXQO8MyR2TzaX7wcbE9RPICqBN8I3za4H3nePBu2V8f0ChNYHEJas81GpROKLMoPsRGo/s400/frame.JPG" border="0" /></a></div></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com55tag:blogger.com,1999:blog-6652453425866157204.post-71285506659455611772009-06-09T18:19:00.016+01:002009-06-09T18:34:19.073+01:00Utterly-Buttery Lemon Cookies<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavKV71L16J5vzenkTnsTuP5i-DY92H3AkvA2TGOAZy0dteauKLPjInqegtU0T7XuRx0WQL5Uo-wTttys4VfrlEaczW7JAenrSkTXbW4r1_GzejIM2FrugRBf8OlD3W6h1bvApu57rzm8/s1600-h/close-upcookiescookiebox.JPG"><img id="BLOGGER_PHOTO_ID_5345381344063778802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 296px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavKV71L16J5vzenkTnsTuP5i-DY92H3AkvA2TGOAZy0dteauKLPjInqegtU0T7XuRx0WQL5Uo-wTttys4VfrlEaczW7JAenrSkTXbW4r1_GzejIM2FrugRBf8OlD3W6h1bvApu57rzm8/s400/close-upcookiescookiebox.JPG" border="0" /></a><br /><img id="BLOGGER_PHOTO_ID_5345381997878544034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 244px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpDTf2WJW0NXbQbv_d1kg9dNOKtA6V7iIKp6ohoSRFWd-GCwsYIFwVIZwSsqtHne8r3pKT8fQt1kGvRrj-eQW6-Kd0cGCL-Ff5fK_zUjWE9L5vzMyn9-5E2_5GD_nEfJDjM5mHKGBA7M/s400/lemon.jpg" border="0" /><br /><div align="justify"><span style="font-size:180%;color:#ffcc33;"><strong></strong></span></div><div align="justify"><span style="font-size:180%;color:#ffcc33;"><strong>W</strong></span>here has six days gone since my last post? I don’t know why, but it seems to have been a little hectic at home with one thing and another for me. Tut-tut, I am a bad girl too for neglecting you with some sort of sugar craving bake! I will try to make it up to you now with a gorgeous cookie bake I am posting here.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP8mIpHlHarjFdn9g5m3rfRmGvRbrw0eL_1gbvGpyBz7MvLPVNX3EOss_JnPN7hhm3XAeZ9gFCBtP1bfY5glsy2fSsOKv3zQ9A0__rJC0Sep1zopb4AkbK1Gb00dPgruh9Jt7RV6Ndr4/s1600-h/cookies.JPG"><img id="BLOGGER_PHOTO_ID_5345380589231596066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP8mIpHlHarjFdn9g5m3rfRmGvRbrw0eL_1gbvGpyBz7MvLPVNX3EOss_JnPN7hhm3XAeZ9gFCBtP1bfY5glsy2fSsOKv3zQ9A0__rJC0Sep1zopb4AkbK1Gb00dPgruh9Jt7RV6Ndr4/s400/cookies.JPG" border="0" /></a><br /><br /><div align="justify">I would like to share with you these exceedingly delicious, light, crispy, buttery, lemon cookies. It would be sacrilege to keep this bake to myself and you know how much I enjoying sharing my bakes with you! Not only are these cookies divine to eat, they are also very easy to make and bake!<br /></div><br /><div align="justify"></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXLauLwVFd_rtMp1IO2q2G8uauX3i0wRRcyRtguKP3mchJPTWVZpY_P5sJ7CxcgnrcGdgAucsVn9qLnisoUy7Gn0QuU7q-w1lfZ2mYzeQq324C4oxq681Gr-m6ZCQjXGVg0bjDf9-PXs/s1600-h/plateofcookies.JPG"><img id="BLOGGER_PHOTO_ID_5345380387558618242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 311px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXLauLwVFd_rtMp1IO2q2G8uauX3i0wRRcyRtguKP3mchJPTWVZpY_P5sJ7CxcgnrcGdgAucsVn9qLnisoUy7Gn0QuU7q-w1lfZ2mYzeQq324C4oxq681Gr-m6ZCQjXGVg0bjDf9-PXs/s400/plateofcookies.JPG" border="0" /></a><br /><div align="justify"><em><span style="color:#993399;"><span style="color:#000000;">The butter and lemon tease and excite taste buds as they melt-in-the-mouth. Sensational, Mr. R. (hubby) quoted on his third cookie for testing on taste and likability! As you may well know, Mr. R. is my leading official taster for baked goods along with his sidekick Mr. P. his colleague. I visualise that they both will be tucking into a cookie or two come break time, after ensuring a few cookies made their way into Mr. R.’s lunchbox.</span> </span></em></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5443AH_54KKzxSLDmobcgxO7A-19aMjLeFZzH8eCahPAWgHHSIjDUAwBINYk11KmdscMW8lRJOPwrxfWC1UiRZMe-g50A7F6Hd06fGybqd8j-F2pTbKzwZI1cLeSfa9vu9kXdnVZbgf4/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5345380083262510338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 162px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5443AH_54KKzxSLDmobcgxO7A-19aMjLeFZzH8eCahPAWgHHSIjDUAwBINYk11KmdscMW8lRJOPwrxfWC1UiRZMe-g50A7F6Hd06fGybqd8j-F2pTbKzwZI1cLeSfa9vu9kXdnVZbgf4/s400/collage.jpg" border="0" /></a><br /><br /><div align="justify"><strong><span style="font-size:130%;color:#ffcc33;">Utterly-Buttery Lemon Cookies</span></strong><br /><br />Makes approximately 20 cookies<br /><br /><strong>Ingredients<br /></strong>125g (4½ oz) softened butter<br />Finely grated zest 1 lemon, preferably un-waxed<br />50g (2 oz) caster sugar<br />150g (5 oz) self-raising flour<br />Icing sugar, for dusting the cookies<br /><br />You will need 2 baking trays, greased with a little butter.<br /><br /><strong>Method</strong><br /><br />Preheat oven to 190°C /375°F/Gas mark 5.<br /><br />In a large bowl add the butter, caster sugar and finely grated lemon zest. Beat together until light and fluffy, add the flour and mix thoroughly – use your hands to help bring the dough into a ball towards the end. Dust your hands with a little flour and taking a teaspoonful of dough at a time, roll into a small ball and place onto the baking tray. Repeat this process until all the dough is used, leaving a small gap for expansion during baking around each cookie. With the back of a fork, slightly press down on top of each cookie to flatten them out to leave a fork indentation pattern. Place the trays in the oven, and bake for 8-10 minutes until lightly golden, check every few minutes to ensure they don’t overcook. When they are ready, cool on the trays for 10 minutes before removing them to a cooling rack. Once cold, dust over with icing sugar.</div><br /><br /><div align="justify"><span style="font-size:180%;color:#ffcc33;"><strong>L</strong></span>astly, pop those feet-up, arm yourself with a cookie and take yourself on a journey to Utterly-Buttery Lemon Cookie wonderland! </div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguth7aDbuLIsU6yN68kQODmk6L46TyNGOllvZCetr6Dv1IL9qdXDX9y91mO3cKGUN0ff7zimjkORuBR66LOryyhERlz-9hntO1ygIf_gPMx2vVu0FoymcZztWq0zT2Hnw177vXQAMywo4/s1600-h/cookies+in+frame.JPG"><img id="BLOGGER_PHOTO_ID_5345379615431340898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 332px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguth7aDbuLIsU6yN68kQODmk6L46TyNGOllvZCetr6Dv1IL9qdXDX9y91mO3cKGUN0ff7zimjkORuBR66LOryyhERlz-9hntO1ygIf_gPMx2vVu0FoymcZztWq0zT2Hnw177vXQAMywo4/s400/cookies+in+frame.JPG" border="0" /></a></div></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com46tag:blogger.com,1999:blog-6652453425866157204.post-82371641611941780692009-06-02T19:37:00.009+01:002009-06-02T19:48:27.242+01:00S Is For Summer But Also For Strawberry Shortcakes.<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhypheneQEHb54X3QvbUaF5PkMpTs0cYoBioeQh7TlIYFno4Y6slaEYkBa31k-OGHhSpUGfz2QoZ8YbDJmWMPlcdfCKMXVEAy45cfkLrMCsOAiYX5YdxCepeCtkJUuSmL-HFjECWqKHlBkemw/s1600-h/shortcake.JPG"><img id="BLOGGER_PHOTO_ID_5342803185711086706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 356px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhypheneQEHb54X3QvbUaF5PkMpTs0cYoBioeQh7TlIYFno4Y6slaEYkBa31k-OGHhSpUGfz2QoZ8YbDJmWMPlcdfCKMXVEAy45cfkLrMCsOAiYX5YdxCepeCtkJUuSmL-HFjECWqKHlBkemw/s400/shortcake.JPG" border="0" /></a><br /><div align="justify"><span style="font-size:180%;color:#ff0000;"><strong></strong></span></div><div align="justify"><span style="font-size:180%;color:#ff0000;"><strong>I</strong></span> just adore a traditional Sunday afternoon tea taken with my family on a pleasant warm afternoon. This is one classic British tradition that still when possible, is extremely satisfyingly good. The ultimate bake in my family for this occasion of afternoon tea would have to be shortcakes filled with good strawberry jam, a good dollop of clotted cream, and sat like a bejewelled crown of triumph on top, lush red sweet ripe strawberries! Shortcakes are much akin to a sweetened scone, a gorgeous creation from our friends across the pond in America. </div><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-j3XzYRJ5mK43Epu0NPUGHbevl91j6QSg6xUk7CFvi58WL_C6gGmbpN-dGhiCT_5ZvtsAHSblfJxUQD1XM0gC0Iu2oGtpBzEcOAwutsjmX8sZq03Z72yE4rBubSMJVQ5AHCKhBqR3Chc/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5342802676734319618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 144px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-j3XzYRJ5mK43Epu0NPUGHbevl91j6QSg6xUk7CFvi58WL_C6gGmbpN-dGhiCT_5ZvtsAHSblfJxUQD1XM0gC0Iu2oGtpBzEcOAwutsjmX8sZq03Z72yE4rBubSMJVQ5AHCKhBqR3Chc/s400/collage.jpg" border="0" /></a><br /><div align="justify"><strong><span style="font-size:130%;color:#ff0000;">Strawberry Shortcakes</span></strong><br /><br /><strong>Makes 6</strong><br /><br /><strong>Ingredients</strong><br />325g (11½ oz) plain flour, plus extra for dusting<br />Pinch of salt<br />1 tbsp baking powder<br />75g (3 oz) caster sugar<br />125g (4½ oz) chilled butter, chopped into small cubes<br />1 egg, lightly beaten<br />125ml (approx 3¾ fl oz) single cream<br />1 egg, lightly beaten for egg wash<br /><strong>For The Filling</strong><br />Jar of good strawberry jam<br />100g (4 oz) clotted cream<br />4 large strawberries per shortcake, halved<br />Icing sugar for dusting<br /><br />You will need a large baking tray lined with non-stick baking paper. A round cutter 9 cm (3½ inch) wide.<br /><br /><strong>Method</strong></div><div align="justify"><br />Preheat the oven to 220°C/fan oven 200°C/425°F/gas mark7.<br /><br />In a large mixing bowl, sift in the flour, salt, baking powder and 45g (1¾ oz) of the sugar. Place the butter into the bowl and rub through with fingertips until the mixture resembles breadcrumbs. In a large jug add one egg into the single cream and add the wet ingredients to the dry bringing the dough together with a fork. Turn the dough out onto a lightly floured surface and roll out to 2.5cm (1 inch) cut out six rounds, re-rolling the dough if necessary. Place each cut out round onto the prepared baking tray, leaving a gap around each one for them to expand when baking. Brush each top with a little egg wash and sprinkle each top with caster sugar from the remaining sugar that was left over. Bake in the oven for 12 – 15 minutes until risen and golden brown. Remove and place onto a wire rack to completely cool. When cold, split open place a good tablespoon of strawberry jam on the bottom followed by a good dollop of clotted cream and finishing off with halved ripened sweet strawberries, place the lid on. Dust each shortcake with icing sugar and serve.<br /><br />These shortcakes are best eaten on the day of baking.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTC71euqtGmpNJLPu1dNu7ibPlc44cjseaGiLipN4D1ZfIM_ZTeZraLp9AIKn0r94yEJ3QdehaGVj8aT3IXoWmUC-_Kt3ubniFZfkV4Z1dhyphenhyphenYwWWQQENMwkAw91zn9JY7tzUjOw2_xkTY/s1600-h/shortcake1.JPG"><img id="BLOGGER_PHOTO_ID_5342802333087140530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTC71euqtGmpNJLPu1dNu7ibPlc44cjseaGiLipN4D1ZfIM_ZTeZraLp9AIKn0r94yEJ3QdehaGVj8aT3IXoWmUC-_Kt3ubniFZfkV4Z1dhyphenhyphenYwWWQQENMwkAw91zn9JY7tzUjOw2_xkTY/s400/shortcake1.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:180%;color:#ff0000;">L</span></strong>astly, take that first bite, which will transport you all the way into paradise! </div><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicm18Stx6xl8WfQjQIZlUC7gjirmn1u5jC2ShlyCdngPtvUquj0xj6RaEt_qpvXIfSajcNHBgNVL9D-J3qTrTWW4i_s7RnoKlEvjyV8ZvNpKLG5ZY2dmwZiXPkbi6SKNgMLtMtP8RTiTw/s1600-h/Strawberry_feast.JPG"><img id="BLOGGER_PHOTO_ID_5342801941476642066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 153px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicm18Stx6xl8WfQjQIZlUC7gjirmn1u5jC2ShlyCdngPtvUquj0xj6RaEt_qpvXIfSajcNHBgNVL9D-J3qTrTWW4i_s7RnoKlEvjyV8ZvNpKLG5ZY2dmwZiXPkbi6SKNgMLtMtP8RTiTw/s320/Strawberry_feast.JPG" border="0" /></a> </div><br /><div align="justify">I am sending my strawberry shortcakes into H.C. @ <a href="http://mykitchentreasures.blogspot.com/">My Kitchen Treasures </a>who is hosting a great event called Strawberry Feast! For more information on how to partake, do call by her blog.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nWU0K5kVsjw1RpmFnoRbbikfI8DBqsP9cE9PaDxVUK-YenA_gcKJzK6MS-NibUCGsrvjxMVF3gD132-WQIbpAGqYdg6Oegl_uVZO7eCsp_4liUVcoWsjmn1ZDFiUUuC4waQjVbbi35o/s1600-h/frame.jpg"><img id="BLOGGER_PHOTO_ID_5342801704079251458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nWU0K5kVsjw1RpmFnoRbbikfI8DBqsP9cE9PaDxVUK-YenA_gcKJzK6MS-NibUCGsrvjxMVF3gD132-WQIbpAGqYdg6Oegl_uVZO7eCsp_4liUVcoWsjmn1ZDFiUUuC4waQjVbbi35o/s400/frame.jpg" border="0" /></a></div></div><br /></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com48tag:blogger.com,1999:blog-6652453425866157204.post-34249126039700760712009-06-01T10:00:00.014+01:002009-06-01T10:00:09.956+01:00Lemon Curd Muffins ~ Sweet and Simple Bakes Monthly Baking Event.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYDhXTFnOszIxWHs8_cER7e11oWeaJJD8DjTb72JXq6iVxQFq7fp9WkQzEWAGdnkKUMucOfrk9FZC2Y_ZyiAadQuq20fxxXgGGBq6yecwWnUlfsg_qLQO4AHiV2lFpq4uf_Ri3_6m9_g/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5341675398366616930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYDhXTFnOszIxWHs8_cER7e11oWeaJJD8DjTb72JXq6iVxQFq7fp9WkQzEWAGdnkKUMucOfrk9FZC2Y_ZyiAadQuq20fxxXgGGBq6yecwWnUlfsg_qLQO4AHiV2lFpq4uf_Ri3_6m9_g/s400/1.JPG" border="0" /></a><br /><div><br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTDldjh_WRFUorWfKvU80kurjSoIiQuikiQdP5ZAzoMq3j2eRIppNikuaWbBtYvqRb6JvLufS6sgVhqSNU6sJR6R4wK2oCaPxeHOgPRBnqbo0fJyu9e0zNvojYnbDT6eojmq3k2oZX7qC/s150/S&SB_Baking_Event.JPG"><img id="BLOGGER_PHOTO_ID_5341674811412653026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 148px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73XTNj4jYz82Lganaijd5ehCq7IF1PkHtGaq-XjUw2BfXB0nauqGJDQ50PlrWFudAzaP5Yl6GIGO4_F7-l0G4He2-2fItnv07XOUaQxYSJZkBvhwCgVUGrdsNjfOsv7czWBdGbC9oyDE/s200/S&SB_Baking_Event.JPG" border="0" /></a> <span style="font-size:180%;color:#ffcc33;"><strong>L</strong></span>ast month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘<a href="http://sweetandsimplebakes.blogspot.com/">Sweet and Simple Bakes Monthly Baking Event</a>’. It was Maria’s turn to choose a tried and tested recipe, a delectable bake of Lemon Curd Muffins, very quick and easy to make. These little lemon beauties are divine; you get two hits of lemon curd in this recipe. One lemony sugar hit at first bite and nestling inside encased by the softness of the muffin is a splendid gooey pocket of lemony heaven.<br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGAnPG2wfcQn1Aba1Lp4oSlsBO3lzwAMNQN-JSLn7cZPrIelxG7rP4LzqhG12d66droc-2gJ4zd1LA0S2XMH3alKDzG3dQ0S2Xt3Uj97JoeLZknJJ2ITsXj1L8uXj2aClyI6Rbz6wcPY/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5341673746740307442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGAnPG2wfcQn1Aba1Lp4oSlsBO3lzwAMNQN-JSLn7cZPrIelxG7rP4LzqhG12d66droc-2gJ4zd1LA0S2XMH3alKDzG3dQ0S2Xt3Uj97JoeLZknJJ2ITsXj1L8uXj2aClyI6Rbz6wcPY/s400/2.JPG" border="0" /></a><br /><div align="justify">Maria also gave a recipe for lemon curd should anyone wish to make their own. I already had an exquisite jar of lemon curd in to use, so I did skip that part, and used what I had. You can find the recipe for homemade lemon curd at <a href="http://sweetsimplebakesrecipes.blogspot.com/2009/05/lemon-curd-muffins.html">Sweet & Simple Bakes Recipes</a> should you wish to make up a batch for these muffins.<br /></div><div align="justify">I also used normal caster sugar in place of golden caster sugar. I wouldn’t suspect it averted any flavour if much away from this bake.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DhXQq9YJNj5eyW_1EdZkWClkx2K8e5Ji2xurro0Zgy8EFfa_qqH4kml6fkkQQc8xPBcK22j1o_ehUXFXMdQ_Hz8hXvrOVe4owQtLkatiI5oTL4Psk1_2OFRDqG6CbdS0pSe3h46tTvA/s1600-h/3.JPG"><img id="BLOGGER_PHOTO_ID_5341673272684576722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DhXQq9YJNj5eyW_1EdZkWClkx2K8e5Ji2xurro0Zgy8EFfa_qqH4kml6fkkQQc8xPBcK22j1o_ehUXFXMdQ_Hz8hXvrOVe4owQtLkatiI5oTL4Psk1_2OFRDqG6CbdS0pSe3h46tTvA/s400/3.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:180%;color:#ffcc33;">Lemon Curd Muffins</span></strong><br /><br /><strong><em>Makes 12</em></strong><br /><br /><strong>Ingredients</strong><br />200g (7 oz) self-raising flour<br />100g (3½ oz) golden caster sugar<br />1 large egg<br />75ml (3½ oz) sunflower oil<br />75ml (5 fl oz) milk<br />½ tsp vanilla extract<br />60ml (12 tsp) lemon curd<br /><strong>For The Sugar Coating</strong><br />60ml (4 tbsp) lemon curd<br />50g (2 oz) golden caster sugar<br /><br /><strong>Method<br /></strong><br />Heat the oven to 190°C/375°F/Gas Mark 5. Line a 12 hole muffin tin with paper cases.<br /><br />Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of the mixture in the base of each paper case. Top with 1 teaspoon of lemon curd. Top with the rest of the muffin mixture.<br /><br />Bake for 10-15 minutes until risen and firm.<br /><br /><strong>For the sugar coating,</strong> microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush the top of each muffin and dip the tops of each one in sugar to coat the tops.</div><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOWcx6UPLm1IIPE1VsQuhUAri7FvIlbWZyucGXr0RC0JWzGZlUtBYV_1ObNbM-HB4c3X-nCBVRCpmB53k2SAfQY2DNThECs0pVamsSPB4v8caoig-HFik4ELtZWvTGzuhBNqQo0Tx7vM/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5341672940783800322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 154px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOWcx6UPLm1IIPE1VsQuhUAri7FvIlbWZyucGXr0RC0JWzGZlUtBYV_1ObNbM-HB4c3X-nCBVRCpmB53k2SAfQY2DNThECs0pVamsSPB4v8caoig-HFik4ELtZWvTGzuhBNqQo0Tx7vM/s400/collage.jpg" border="0" /></a><br /><span style="font-size:180%;color:#ffcc33;"><strong>L</strong></span>astly arm yourself with one of your delectable lemon curd muffins and unwind! Isn't that good?<br /><br /><div align="justify"><em>Please do call by </em><a href="http://sweetandsimplebakes.blogspot.com/"><em>Sweet and Simple Bakes</em></a><em>, view our round-up of our other bakers; also, if you would like to join in our monthly bake, we would be most delighted to have you join bake with us – everyone is welcome!</em></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsmHFWB3JD2SZwQZM8K5tnHvB3Xv9JTjwpMLrlUEEaPUGovBhiweRYA4QzZeOWUEU7KpBsF0UGc7gQUwJ3mKwUl7kMqCTxH-AquFoWflyAqxgZ3hvTNYtP0WzUzRQ2UfD3uSDVy3oRms/s1600-h/frame.jpg"><img id="BLOGGER_PHOTO_ID_5341672711771300930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 353px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsmHFWB3JD2SZwQZM8K5tnHvB3Xv9JTjwpMLrlUEEaPUGovBhiweRYA4QzZeOWUEU7KpBsF0UGc7gQUwJ3mKwUl7kMqCTxH-AquFoWflyAqxgZ3hvTNYtP0WzUzRQ2UfD3uSDVy3oRms/s400/frame.jpg" border="0" /></a></div></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com35tag:blogger.com,1999:blog-6652453425866157204.post-81891588307381263272009-05-28T19:10:00.008+01:002009-05-28T19:26:07.879+01:00Let’s Go A Strawberry Feasting!<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL09Vx2shezNdx04KG1IMw7R3skenM2FPZ802WOyLYR7SeKpAQrl8ybumaLAUwGXT0lVSzUDUbgHZ0Un0pKdNYqhVSfUcuqACbo7Rpg_wmXBwzhXmPK-NH0O-ZrU7vB1DRiy7p8FPKr2k/s1600-h/strawberrycreamcake-1.JPG"><img id="BLOGGER_PHOTO_ID_5340941777365354178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 309px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL09Vx2shezNdx04KG1IMw7R3skenM2FPZ802WOyLYR7SeKpAQrl8ybumaLAUwGXT0lVSzUDUbgHZ0Un0pKdNYqhVSfUcuqACbo7Rpg_wmXBwzhXmPK-NH0O-ZrU7vB1DRiy7p8FPKr2k/s400/strawberrycreamcake-1.JPG" border="0" /></a><br /><div align="justify"><span style="font-size:180%;color:#ff0000;"><strong></strong></span></div><div align="justify"><span style="font-size:180%;color:#ff0000;"><strong>S</strong></span>trawberries awaken fond memories of red stained hands, balmy sunny days, playing carefree with friends and my mother watching Wimbledon tennis on the television. Even holiday times spent in Devon/Cornwall, taking cream teas of sweet scones, clotted cream, strawberry jam, and a huge pot of tea. This is reminiscing of my childhood and I smile fondly of good times gone by. </div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrphShIoBKDfjJrgIsNgXtfkgsUPwcrRWh6nkxZrJQtoICp13EfDedLhXDeeof0-rfqSmdGYBsvzx-dsuBnEhg9uhtM7EvHPkRLOD2viSeVKKC_BWGHzQGgranzXivmDRHK7AFYX7EOuE/s1600-h/frame1.JPG"><img id="BLOGGER_PHOTO_ID_5340941352484559874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrphShIoBKDfjJrgIsNgXtfkgsUPwcrRWh6nkxZrJQtoICp13EfDedLhXDeeof0-rfqSmdGYBsvzx-dsuBnEhg9uhtM7EvHPkRLOD2viSeVKKC_BWGHzQGgranzXivmDRHK7AFYX7EOuE/s400/frame1.JPG" border="0" /></a>In my part of England we are still waiting for our own strawberries but I could not resist buying out of season and bringing a little of summer into my home.<br /><br /><div align="justify">Don’t be fooled by the simplicity of this cake, it certainly is irresistible on taste. Now who could resist strawberries, jam and cream engulfed in a light sponge, oh boy not I that is for sure!</div><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAqq5oni-ZboA4vATBVUfYz5Fa1mFzGuST6h2dQoat2aewki8sbeQN8K39yQ7lz2DKvgOY0hDFDmN7gpRYFzWIisuD7vfj3xsmH9CTBVyS1NkwyNk_Gf1ko0ONreB5Ud2xx1ewWyLLlU/s1600-h/Picnik+collage.jpg"><img id="BLOGGER_PHOTO_ID_5340941016217038034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 124px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAqq5oni-ZboA4vATBVUfYz5Fa1mFzGuST6h2dQoat2aewki8sbeQN8K39yQ7lz2DKvgOY0hDFDmN7gpRYFzWIisuD7vfj3xsmH9CTBVyS1NkwyNk_Gf1ko0ONreB5Ud2xx1ewWyLLlU/s400/Picnik+collage.jpg" border="0" /></a><br /><div align="justify"><span style="font-size:130%;color:#ff0000;"><strong>Strawberry Cream Sponge Cake</strong></span></div><span style="color:#333333;"><div align="justify"><br /><strong>Ingredients<br /></strong>175g (6 oz) self-raising flour<br />1½ tsp baking powder<br />175g (6 oz) softened butter<br />3 large eggs, at room temperature<br />175g (6 oz) caster sugar (super fine)<br />1 tbsp milk<br />1 tsp vanilla extract<br /><strong><em>For The Filling and Decoration</em></strong><br />120ml (4 fl oz) double cream (heavy cream)<br />4 large tbsp good quality strawberry jam<br />300g (11 oz) ripe strawberries, hulled<br />1 tbsp icing sugar (confectioner’s sugar)<br /><br />You will require 2 x20cm (2 x 8in) round cake tins. Grease with a little butter and line the base with non-stick baking paper.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until mixed, trying not to over mix the mixture. Spoon the mixture equally into the prepared round cake tins. Bake in the preheated oven on a middle shelf for about 25 -30 minutes or until the tops spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn them out to completely cool on a wire rack.<br /><br />Whisk the cream to a firm consistency for the filling. Place one sponge cake onto a serving plate and spread with the strawberry jam, followed by the whipped cream and a few of the strawberries sliced. Place the second sponge on top. Arrange a few strawberries over the top and dust with icing sugar. Serve on the day you bake this due to the fresh cream. </span></div><br /><div align="justify"><span style="color:#333333;"><span style="font-size:180%;color:#ff0000;"><strong>L</strong></span>astly, cut into the cake, arm yourself with a slice, and enjoy that summer feeling of red ripe strawberries!</span></div></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3qIgW-iqiN-CL7fGgmnjt4b-2QoseWdWwGRw99BaZJZ-FzvFqB0gqF2CYQLXGAF29VuWWWpblIaoILWj6JtvUbpodKqAZlra4hsVh2BTpqe_ikmyvwEKYIdecPPklSLyfaL5FMNeRBE/s1600-h/closeupsideview1.jpg"><img id="BLOGGER_PHOTO_ID_5340939979668295362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 352px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3qIgW-iqiN-CL7fGgmnjt4b-2QoseWdWwGRw99BaZJZ-FzvFqB0gqF2CYQLXGAF29VuWWWpblIaoILWj6JtvUbpodKqAZlra4hsVh2BTpqe_ikmyvwEKYIdecPPklSLyfaL5FMNeRBE/s400/closeupsideview1.jpg" border="0" /></a><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IRSz9-dWD5n1ly5xJcyEjPRXCf7Vb65Bds8eW6a3z5QoPAU2CucRg7SWQT2AeHSEl9n3tNZvxihEsXbqH-DrEp__vA_G9cyZ_rgPI-HKAUB4VlM517_QQM1qtEw_OJ0GX1caC1cg7ig/s1600-h/Strawberry_feast.JPG"><img id="BLOGGER_PHOTO_ID_5340939581363861426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 153px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IRSz9-dWD5n1ly5xJcyEjPRXCf7Vb65Bds8eW6a3z5QoPAU2CucRg7SWQT2AeHSEl9n3tNZvxihEsXbqH-DrEp__vA_G9cyZ_rgPI-HKAUB4VlM517_QQM1qtEw_OJ0GX1caC1cg7ig/s320/Strawberry_feast.JPG" border="0" /></a><strong><span style="font-size:180%;color:#ff0000;">I </span></strong>am sending my Strawberry Cream Sponge Cake to a ‘dear’ fellow blogger Happy Cook- whom I affectionately call H.C. You can find H.C. @ <a href="http://mykitchentreasures.blogspot.com/">My Kitchen Treasures </a>who is hosting a great event called Strawberry Feasts! Now if you would like to partake in this event do call by <a href="http://mykitchentreasures.blogspot.com/">H.C.’s blog </a>to find out more details.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBELQP4bCL207KLWL5iEcQDyPwQEBDZyjTQeSRx_w7XNTmTXNU0dRKbm65ddAbaRIeHkIJ52BBVT4Bcjdlo-D_E67dlaMEXCFrK1dTuHEH29zFeznJt6oQ7ii9xwniJvUQeeRiUqIyPM/s1600-h/bowlofstrawberries.JPG"><img id="BLOGGER_PHOTO_ID_5340939131816580594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBELQP4bCL207KLWL5iEcQDyPwQEBDZyjTQeSRx_w7XNTmTXNU0dRKbm65ddAbaRIeHkIJ52BBVT4Bcjdlo-D_E67dlaMEXCFrK1dTuHEH29zFeznJt6oQ7ii9xwniJvUQeeRiUqIyPM/s320/bowlofstrawberries.JPG" border="0" /></a></div></div><br /></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com47tag:blogger.com,1999:blog-6652453425866157204.post-3334598715586636562009-05-26T21:56:00.009+01:002009-05-26T22:08:19.619+01:00Raspberry Jam Coconut Slice<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvB1d-LoQ4QjdDqEDPY6-VzoF_98RBYZ8S5jfJVl8eTaPhxT8EsaENHq9kgv0oEtEPQeYUI-MQlWQs7WurGu-bU7woMg3MpWZ1jHfxPbkdlozM3e32GBsOnt-vhNDlqxXKuOTjnhJJcys/s1600-h/2.jpg"><img id="BLOGGER_PHOTO_ID_5340241767556242818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvB1d-LoQ4QjdDqEDPY6-VzoF_98RBYZ8S5jfJVl8eTaPhxT8EsaENHq9kgv0oEtEPQeYUI-MQlWQs7WurGu-bU7woMg3MpWZ1jHfxPbkdlozM3e32GBsOnt-vhNDlqxXKuOTjnhJJcys/s400/2.jpg" border="0" /></a><strong><span style="font-size:180%;color:#ff0000;">H</span></strong>ow time has flown since my last post and it only seems like yesterday. I have been neglecting Mr. R. (my hubby) with baked treats, let alone all my ‘dear’ followers here at <em>Baking Cakes Galore</em>! I feel akin to a child stood in a corner with a dunce hat on saying, <em>‘you must try harder’</em>. To be perfectly honest, I have been somewhat lazy in the baking department of late and Mrs R. must try harder!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTXDVLGFSqk7PETydFAKKsEPLi5ITzyW_KtFlRRJVg2OO8kzncT9r9Y2iua1AqXtmB4kwd7Eddrfdo7Km8-WK6Sssxi9YGyjfKBJuutCRgqZTv2bbzVBxcOhTaP3k0hZQoRv_XdRS1Ww/s1600-h/6.jpg"><img id="BLOGGER_PHOTO_ID_5340241157254882450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTXDVLGFSqk7PETydFAKKsEPLi5ITzyW_KtFlRRJVg2OO8kzncT9r9Y2iua1AqXtmB4kwd7Eddrfdo7Km8-WK6Sssxi9YGyjfKBJuutCRgqZTv2bbzVBxcOhTaP3k0hZQoRv_XdRS1Ww/s400/6.jpg" border="0" /></a><br /><div align="justify">Therefore, to put me on the road to baking recovery, I thought I would bake up a little treat that is an old-fashioned favourite within my family. The base to this bake is a light shortcake/pastry with a seam of sweet raspberry jam and finally a wonderful crispy coconut topping. My local bakery still bakes and sells out of this baked good daily. It is amazing how a few simple ingredients brought together and baked from scratch can bring such joy to recipients! </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTolEmslxpA-73PCWH-JExf2StjIR_tVXM0xISzguUu1pYlrL1mGXKgCxDOkiShW0iYx2N25ZF4IuvGmUI5ZjCsebyYBLfVisKfbtMopyCxSXgf-Saz42PIt4LpPraker0f4gWdkEG_U8/s1600-h/1.jpg"><img id="BLOGGER_PHOTO_ID_5340240866635008418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 296px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTolEmslxpA-73PCWH-JExf2StjIR_tVXM0xISzguUu1pYlrL1mGXKgCxDOkiShW0iYx2N25ZF4IuvGmUI5ZjCsebyYBLfVisKfbtMopyCxSXgf-Saz42PIt4LpPraker0f4gWdkEG_U8/s400/1.jpg" border="0" /></a><br /><br /><div align="justify"><strong><span style="font-size:130%;color:#ff0000;">Raspberry Jam Coconut Slice</span></strong><br /><br /><em>I cut mine into 14 slices.</em><br /><br /><strong><em>Ingredients</em></strong><br />90g butter<br />110g caster sugar<br />1 large egg<br />35g self-raising flower<br />100g plain flour<br />4 tsp custard powder<br />220g raspberry jam<br /><strong><em>Coconut Topping</em></strong><br />160g desiccated coconut<br />55g caster sugar<br />2 large eggs, beaten lightly<br /><br />You will need a baking tin 20cm x 30cm (8in x 12 in) – greased with a little softened butter and fully lined with baking paper, extending it 5cm over the sides.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/160°C/350°F/Gas mark 4. Sift the flours and custard powder together into a bowl and set aside. Beat the butter, sugar and egg until light and fluffy. Fold in the sifted flours and custard powder until fully combined. Spread the dough evenly into the prepared baking tin. (The dough does look sparse but it will fully coat the base completely.) Spread the jam carefully over dough base. Make the coconut topping by incorporating all the topping ingredients together then sprinkle the topping over the jam. Place into the preheated oven on a middle shelf to bake for approximately 40 minutes or until fully baked. The coconut will take on a lovely golden brown colour when ready. Leave to cool in the baking tin, then lift out with the baking paper edges and carefully peel away the baking paper. Cut into slices and make them as small or large as you wish. Store in an airtight container.<br /><br /><em><strong>Notes:</strong></em> If your jam appears a little thick to spread, warm it slightly in a saucepan over a gentle heat on the stove.<br /><br /><strong><span style="font-size:180%;color:#ff0000;">L</span></strong>astly, relax sit back and enjoy a slice of a gorgeous sweet creation you have made from starch! Oh boy, now doesn’t that taste SO good.........</div><div align="justify"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbOSOKaGXKu-PJumZJ6w703FA1tlNdVzIRaE-jT1r1EudaERliwX53NWJHxts2mqW-CiSKHdeom95jOc_vyeQLnt5hNRFDoyLdp7Ybq2hGarQ3Ew89T6AGA_sq053IjGfGrkY5h2nh0s/s1600-h/9-1.jpg"><img id="BLOGGER_PHOTO_ID_5340239973081055346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 345px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbOSOKaGXKu-PJumZJ6w703FA1tlNdVzIRaE-jT1r1EudaERliwX53NWJHxts2mqW-CiSKHdeom95jOc_vyeQLnt5hNRFDoyLdp7Ybq2hGarQ3Ew89T6AGA_sq053IjGfGrkY5h2nh0s/s400/9-1.jpg" border="0" /></a><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOZTgr2IJyJe7UWCVuh28vUwCwvyNXgkvViWm9lveuZMgp7rTxdQ0SBJV_rlrCxmdVrcDFt_ffmo25Uf0gmmSvSXiv9q_MVsZSYdF7Zd0EmnLOA4E8E-7e7ZG7lxpYJpbP4Nbv5xX0Ts/s1600-h/coconut.jpg"><img id="BLOGGER_PHOTO_ID_5340240215478935410" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 136px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOZTgr2IJyJe7UWCVuh28vUwCwvyNXgkvViWm9lveuZMgp7rTxdQ0SBJV_rlrCxmdVrcDFt_ffmo25Uf0gmmSvSXiv9q_MVsZSYdF7Zd0EmnLOA4E8E-7e7ZG7lxpYJpbP4Nbv5xX0Ts/s200/coconut.jpg" border="0" /></a></p></div></div><br /></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com55tag:blogger.com,1999:blog-6652453425866157204.post-57035874393554512932009-05-17T21:22:00.028+01:002009-05-18T10:25:49.485+01:00What Could Be More Girly Than Pink Cupcakes?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOeJuOMad977_9jgqZMgWvJzm5_ltMh1xtp85A2nKeW8KeqocWpCUNZv7J1BhPeE68tQNRlBKcb0n7vovJjzNZNkq37atSCsYyvPL68n916QDpE7DjQjlV9w_d7xpLvj-El3j_zckp0I/s1600-h/Pink+Cupcakes.JPG"><img id="BLOGGER_PHOTO_ID_5336894761810623234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOeJuOMad977_9jgqZMgWvJzm5_ltMh1xtp85A2nKeW8KeqocWpCUNZv7J1BhPeE68tQNRlBKcb0n7vovJjzNZNkq37atSCsYyvPL68n916QDpE7DjQjlV9w_d7xpLvj-El3j_zckp0I/s400/Pink+Cupcakes.JPG" border="0" /></a><br /><div></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOauJK7PlanNJi1TY3usNyISfgfJEDIRm1O-xATCtxplQlXSJfCx1F0JkeAu-G9o0d4DnbFYGoxqTmLJlX4tjcLeUO3b4vqPew1ifC7t8FknAe9jzqwlknrT3BZM-QfSTIjTuFaZqMdVo/s1600-h/close-up+pink+cupcakes.JPG"><img id="BLOGGER_PHOTO_ID_5336894680149536130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 280px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOauJK7PlanNJi1TY3usNyISfgfJEDIRm1O-xATCtxplQlXSJfCx1F0JkeAu-G9o0d4DnbFYGoxqTmLJlX4tjcLeUO3b4vqPew1ifC7t8FknAe9jzqwlknrT3BZM-QfSTIjTuFaZqMdVo/s400/close-up+pink+cupcakes.JPG" border="0" /></a> <em>For the Princess’s amongst us.</em><br /><br /><div><strong><span style="font-size:180%;color:#ff99ff;"></span></strong></div><div align="justify"><strong><span style="font-size:180%;color:#cc33cc;">M</span></strong>arshmallow Fluff was the inspirational ingredient behind me creating these cupcakes. I aimed for a truly girly cupcake here, for the entire Princess’s amongst us. </div><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y2T3InsBekqS0Vbq64LkibEU-rlzhHSR5Z-GHZ_o5VNv-ejG20wEd4tQbG5ZQ-HQMvFsQB6xpqjPPjBzva7hRuN82Wpi52tz18cF9fZmAx1XxHGQnPFlUCT3R8Z58gLpTDkP9jFHUuQ/s1600-h/top+view+3+cupcakes1.JPG"><img id="BLOGGER_PHOTO_ID_5336894347167221762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 292px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y2T3InsBekqS0Vbq64LkibEU-rlzhHSR5Z-GHZ_o5VNv-ejG20wEd4tQbG5ZQ-HQMvFsQB6xpqjPPjBzva7hRuN82Wpi52tz18cF9fZmAx1XxHGQnPFlUCT3R8Z58gLpTDkP9jFHUuQ/s400/top+view+3+cupcakes1.JPG" border="0" /></a><br /><div align="justify">I have been curious as to what Marshmallow Fluff is, having seen it in many American recipes. Well you know what they say about “curiosity killed the cat”, well, I went in search on the net for any recipes I could make this from scratch, and I am glad to report I found one. It wasn’t difficult to make having used my stand mixer to whip everything up into a mass of white fluffiness. It did make more than I required for this recipe, but the remainder can be frozen or stored in the fridge.<br /><br />The sponge is a chocolate one <strong>*</strong><em>oh yes I aim to please</em><strong>*</strong>, which is light and airy, the centre of each cupcake is filled with marshmallow fluff and finally a smooth piped pink buttercream and girly sprinkles on top, what more could any Princess inside of us ask for? Oh well yes I’m quite aware, girls can never have enough shoes or handbags but I’m talking cupcakes here <em>*smile*.</em> </div><br /><div align="justify"><em><span style="color:#cc33cc;">Go forth Princess’s and create your own Girly Pink Cupcakes.</span></em><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4YoTRVdsFoOsCz4NazuLMoO-Rw85xfLhWRwtRPIdSR-H0NFpQxw-WAUHYe_7llAWFUPogUeznlN-SH0ZUwgTFj70nQ4HHZ3J_dn-ULiypQQHVtpS9fEI-bhOBHXD4GX35ygd3n0y1tg/s1600-h/Kilner+Jar+marshmallow+fluff1.JPG"><img id="BLOGGER_PHOTO_ID_5336893508483966370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4YoTRVdsFoOsCz4NazuLMoO-Rw85xfLhWRwtRPIdSR-H0NFpQxw-WAUHYe_7llAWFUPogUeznlN-SH0ZUwgTFj70nQ4HHZ3J_dn-ULiypQQHVtpS9fEI-bhOBHXD4GX35ygd3n0y1tg/s400/Kilner+Jar+marshmallow+fluff1.JPG" border="0" /></a> Homemade Marshmallow Fluff<br /><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxL73o3TaDDG2QilNeiMYhiXAJrr9GrtalAeMwW-EfVmBrc9Kua5IDslki08l0sctRYB4E8ncsADIIlV7W0WdJ2P2eUcV1qy_64QfuD7_th4VY6VL9bszhv-W2gzvnM_2_9Vxu34h3L6c/s1600-h/marshmalow+fluff+filled+cupcakes1.JPG"><img id="BLOGGER_PHOTO_ID_5336893184222048018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 322px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxL73o3TaDDG2QilNeiMYhiXAJrr9GrtalAeMwW-EfVmBrc9Kua5IDslki08l0sctRYB4E8ncsADIIlV7W0WdJ2P2eUcV1qy_64QfuD7_th4VY6VL9bszhv-W2gzvnM_2_9Vxu34h3L6c/s400/marshmalow+fluff+filled+cupcakes1.JPG" border="0" /></a> Filled with marshmallow fluff<br /><br /><div align="justify"></div><div align="justify"><strong><span style="font-size:130%;color:#ff99ff;">Girly Pink Cupcakes</span></strong> </div><div align="justify"></div><div align="justify"></div><div align="justify"><strong>Makes 12</strong></div><div align="justify"><strong></strong></div><div align="justify"><strong>Ingredients</strong></div><div align="justify"><strong>For The Cupcakes</strong></div><div align="justify">150g (5 oz) self-raising flour<br />25g (1oz) cocoa powder</div><div align="justify">1½ level tsp baking powder</div><div align="justify">175g (6 oz) butter, softened</div><div align="justify">175g (6 oz) caster (superfine) sugar</div><div align="justify">3 large eggs</div><div align="justify">2 tbsp milk</div><div align="justify">1 tsp vanilla extract </div><div align="justify"><br /><strong>For The Filling</strong> </div><div align="justify">Marshmallow Fluff – store brought or homemade from scratch </div><div align="justify"><br /><strong>Buttercream Icing</strong></div><div align="justify">175g (6 oz) butter, softened</div><div align="justify">350g (12 oz) icing (confectioners) sugar, sifted</div><div align="justify">1-2 tbsp milk</div><div align="justify">½ tsp vanilla extract</div><div align="justify">Edible pink food colouring</div><div align="justify">Sprinkle(s) for decoration </div><br /><div align="justify">You will also require a 12 holed muffin tin lined with 12 paper muffin cases</div><br /><br /><div align="justify"><strong>Method</strong></div><br /><div align="justify"></div><div align="justify">If making the <a href="http://www.grouprecipes.com/58165/home-made-marshmallow-fluff.html">Marshmallow Fluff from scratch here is the recipe link.</a></div><br /><div align="justify">If making <a href="http://www.cooks.com/rec/view/0,1823,147170-227206,00.html">Light Corn Syrup here is the recipe link. </a></div><br /><div align="justify">Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4.</div><br /><div align="justify">Sift the self-raising flour, baking powder and cocoa powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until mixed, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 - 25 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.</div><br /><div align="justify">Once the cupcakes are fully cold, cut a little cone shape out of the top centre of each cupcake and fill with marshmallow fluff. (Bakers treat - sponge cone you can eat.) Leave the cupcakes aside on a wire rack for later. </div><div align="justify"></div><div align="justify">Place the softened butter in a large mixing bowl and gradually add the icing sugar a little at a time to the butter, beating continuously. Continue until all the sugar is blended in. Beat until the icing is pale and fluffy. Beat in the milk and vanilla extract until well combined. Add pink food colouring to colour the buttercream. Scoop the buttercream into a piping bag with a star tip and pipe swirls on the tops of the cupcakes. Sprinkle over your choice of sprinkle(s).</div><br /><div align="justify"><strong><em>Notes;</em></strong> <em>ensure your butter is soft enough as this is an all-in-one-method for the sponge mixture. To ensure a feather light sponge, do not over mix the sponge mixture too much. To make certain of flat tops to cupcakes, fill only ¾ quarts full with mixture. You will only need a little pink food colouring added at a time – remember you can always add more if need be.</em></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbpEIhhbpfMgaHFCNSItyaY7qOZiCKPpMJghd2xvtUC6vB5P4ZbnqGZgW7EMkwEnl4TKdyenl54aso_uxdUXiOnHXXZtuVm47b86JNDOeO2vEJkQtY0zch5pEV2VaQYCu5BLHNGCYsUk/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5336891588367232242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 136px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbpEIhhbpfMgaHFCNSItyaY7qOZiCKPpMJghd2xvtUC6vB5P4ZbnqGZgW7EMkwEnl4TKdyenl54aso_uxdUXiOnHXXZtuVm47b86JNDOeO2vEJkQtY0zch5pEV2VaQYCu5BLHNGCYsUk/s400/collage.jpg" border="0" /></a> <em>Girly Pink Cupcakes<br /></em><br /><div align="justify"><strong><span style="font-size:180%;color:#cc66cc;">L</span></strong>astly sit back and treat yourself to one of these Girly Pink Cupcakes and think of nothing more than being a Princess for the day! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmqFZFS3I5pBBen2WLvvEshiK3f9XzN9jNQc9sgEoZYUJR4T_4YFClMdsi80xecuLq5_6DUPo_ZBsHAdoZhZ8d52kFC8op4eY6JKI77D0Q7X5-EV8Zs0JO0FftB3I547ufxVswjET7V0/s1600-h/collage1.jpg"><img id="BLOGGER_PHOTO_ID_5336891264574857154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 228px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmqFZFS3I5pBBen2WLvvEshiK3f9XzN9jNQc9sgEoZYUJR4T_4YFClMdsi80xecuLq5_6DUPo_ZBsHAdoZhZ8d52kFC8op4eY6JKI77D0Q7X5-EV8Zs0JO0FftB3I547ufxVswjET7V0/s320/collage1.jpg" border="0" /></a></div></div></div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com58tag:blogger.com,1999:blog-6652453425866157204.post-70643997848517526072009-05-12T16:49:00.009+01:002009-05-12T17:12:29.874+01:00You Say Whoppers I Say Maltesers!<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA7TV0wqg8oEJYl_h7U_0Jc-v5K9gYXGbLzrFh6x_Z4EibUw7rPrZiRxVfajgbJQQ3Q21jCRSQVXquv_ERuNHgXtV0gS8-HcAEAKWBSr_Q_wmdt8a5I1DzdB_5oMATTdkQrmDVpFWFVc/s1600-h/close+up+M+Bar.JPG"><img id="BLOGGER_PHOTO_ID_5334967905697623634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA7TV0wqg8oEJYl_h7U_0Jc-v5K9gYXGbLzrFh6x_Z4EibUw7rPrZiRxVfajgbJQQ3Q21jCRSQVXquv_ERuNHgXtV0gS8-HcAEAKWBSr_Q_wmdt8a5I1DzdB_5oMATTdkQrmDVpFWFVc/s400/close+up+M+Bar.JPG" border="0" /></a><br /><br /><img id="BLOGGER_PHOTO_ID_5334968602203931714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 290px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE19rh1QEK3KPfbUwTPrqnWfDBX4xNXiejTFZiIu58_dtkwQc9QCeiBlXdtcnEnb_U2ElR1dCH829ENpKlEuhNKk5CY1iXya9zv4qrBu7HxYTHrDiTf4OWBIcJk0w25Uc1vKLd_NNA98/s400/MalteserBars1.jpg" border="0" /><span style="font-size:180%;color:#663300;"><strong>W</strong></span>here I live these delightful confections of malted milk balls are called Maltesers but perhaps in your part of the world you would know them as Whoppers? However, wherever you live they still remain the same temptations of light and crunchy, in a sphere-shaped with malted centres and dressed in a layer of creamy chocolate - <em>*slurp*.</em> Now if you’ve not tried these little beauties you really are missing out, but if you are like my Mr R. (<em>hubby</em>) you’re already totally hooked on them!<br /><br />These bars are simplicity itself to make by melting and mixing a few ingredients; baking the chocolate base and spreading over the malted topping with a sprinkling of chopped Maltesers. All that remains to do is cut into bars and sit back and enjoy!<br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-tV4reISaZa2vGi45Ay-elnnZOIeWgrRiUrh_3BmCn0JboxtFiG6zs_AQejiGZ-7RqAnFyeqLOtbBE8ftHHFmOHFsgmkV3G7NhzoFfAjbnAUoWRaNrMVtX8b15KXLbIYM2NmT95U7rw/s1600-h/3+M+bar.JPG"><img id="BLOGGER_PHOTO_ID_5334967606333411314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-tV4reISaZa2vGi45Ay-elnnZOIeWgrRiUrh_3BmCn0JboxtFiG6zs_AQejiGZ-7RqAnFyeqLOtbBE8ftHHFmOHFsgmkV3G7NhzoFfAjbnAUoWRaNrMVtX8b15KXLbIYM2NmT95U7rw/s400/3+M+bar.JPG" border="0" /></a><em> </em><br /><em><span style="color:#cc33cc;">*My apologies for my absent lately once again in the blogosphere! I evidently spoke too soon when I mentioned my back felt on the mends because I've spent since my last post here resting up in bed. Oh well on the upside of things, it has given me chance to bookmark bakes that took my fancy in magazines and books. I’m looking forward to getting back into the swing of things once again*.<br /></span></em><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNBiJ5cXAIUefS-6qvQ_uPO9AQyR6zCU6i4Ynjhj7PmVgaIEO89yGAGS2GCRB1q9fFItcSgXSe3ftLoLlsqVOajfqmwWQqBbwFSNEqq6bu_UnC8GCiH-tP5zt_ABVqSq2HED9vznv6ZI/s1600-h/Maltesers.jpg"><img id="BLOGGER_PHOTO_ID_5334966353330060194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 184px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNBiJ5cXAIUefS-6qvQ_uPO9AQyR6zCU6i4Ynjhj7PmVgaIEO89yGAGS2GCRB1q9fFItcSgXSe3ftLoLlsqVOajfqmwWQqBbwFSNEqq6bu_UnC8GCiH-tP5zt_ABVqSq2HED9vznv6ZI/s400/Maltesers.jpg" border="0" /></a><em> </em><br /></div><div align="justify"><div align="justify"><strong><span style="font-size:130%;color:#663300;">Malteser Bars or Whopper Bars</span></strong></div><br /><div align="justify"><strong>Ingredients</strong></div><br /><div align="justify"><strong>Chocolate Base:</strong><br />175g (6 oz) unsalted butter, cut into cubes<br />175g (6 oz) good quality milk chocolate, broken up into squares<br />350g (12 oz) granulated sugar<br />2 tsp vanilla extract<br />4 large eggs, lightly beaten<br />225g (8 oz) plain flour<br />½ tsp baking powder<br />½ tsp salt<br /><strong>Malted Milk Topping:</strong><br />100g (4 oz) malted milk powder, (<a href="http://en.wikipedia.org/wiki/Horlicks">Horlicks</a>)<br />3 tbsp milk<br />1 tsp vanilla extract<br />40g (1½ oz) butter<br />150g (5 oz) icing sugar<br />150g (5 oz) <a href="http://en.wikipedia.org/wiki/Maltesers">maltesers</a> /whoppers, roughly chopped<br /><br />You will need a metal baking tin measuring 33cm by 23cm (13 inch by 9 inch) lined with foil (over lapping at each long side with foil) grease foil.<br /><br /><strong>Method</strong><br /><br />Preheat oven to 180°C/fan 160°C/350°F/Gas mark 4.<br /><br /><strong><em>For the chocolate base:</em></strong> In a small bowl combine the flour, salt and baking powder set aside for later.<br /><br />In a large saucepan melt the butter and chocolate stirring frequently. Remove from the heat and stir in the sugar and vanilla extract. Beat in the eggs until blended in and then lastly the flour mixture until it’s fully combined. Spread the mixture over the prepared baking tin levering the top with a spatula. Place into the preheated oven and bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.<br /><br /><strong><em>For the malted milk topping:</em></strong> In a small bowl stir together the malted milk powder, milk and vanilla extract until combined into a smooth mixture. In another bowl, add the butter and icing sugar and beat together until blended, add to the malted mixture and beat together.<br /><br />When the chocolate base is nearly cold spread all the malted topping over with a spatula until fully covered and then top with the chopped maltesers. When the topping is firm, transfer with the foil to a chopping board. Cut into bars to the size you wish each bar to be.<br /><br /><span style="font-size:180%;color:#663300;"><strong>L</strong></span>astly, sit back and relax arming yourself with one of these gorgeous bars and relish in its wonderful delights......<br /><br /></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKRvA_BReJpIHk9tUzNvXAr4CZsjsG03DF6HK-gZFSej0Ocwwz3u9WWzAZYWSM9BkOG9usp-Uwlnh4G16E6-kxRLjJOVS0uNYMw7Wj4OgUCcsf0JxxbTGl7zCii9Ydiz2TwwyIj-Z_pM/s1600-h/M+bars.jpg"><img id="BLOGGER_PHOTO_ID_5334965493529219250" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 310px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKRvA_BReJpIHk9tUzNvXAr4CZsjsG03DF6HK-gZFSej0Ocwwz3u9WWzAZYWSM9BkOG9usp-Uwlnh4G16E6-kxRLjJOVS0uNYMw7Wj4OgUCcsf0JxxbTGl7zCii9Ydiz2TwwyIj-Z_pM/s400/M+bars.jpg" border="0" /></a> </div></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com61tag:blogger.com,1999:blog-6652453425866157204.post-44269957535927339752009-05-01T10:35:00.009+01:002009-05-01T10:35:01.458+01:00Vanilla Cupcakes ~ Sweet & Simple Bakes Monthly Baking Event!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-O90tYVPwcBBedcj7xxZUt93cfcVnT0lpkGvh3ALJmE7uj1pMZlmBFBLVlHPqazamj7HS6_oRdF8WLX9VVVdG5wGHuIehNJ3ePQVULjZdJ2kGG-ruMVQZiYFyNwY0Vx6VjHnyv3OBTk/s1600-h/all+cupckaes1.JPG"><img id="BLOGGER_PHOTO_ID_5330510528231615010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 303px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-O90tYVPwcBBedcj7xxZUt93cfcVnT0lpkGvh3ALJmE7uj1pMZlmBFBLVlHPqazamj7HS6_oRdF8WLX9VVVdG5wGHuIehNJ3ePQVULjZdJ2kGG-ruMVQZiYFyNwY0Vx6VjHnyv3OBTk/s400/all+cupckaes1.JPG" border="0" /></a><strong><em> Vanilla Cupcakes<br /></em></strong><br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipABWQZ2BIusF9kxPpy3n5bR-cn4R48wTDgk2gQZzdDCFUcEwsQ9rr5cOGM-QYoYkN8-XqBOSyNUDiaUHLeuRXe3-R5iLBcA9o-H5LiwjHn8CYbOrqTNCA0xv3wKTroE7EH5kU8EadLn8/s1600-h/S&SB_Baking_Event.JPG"><img id="BLOGGER_PHOTO_ID_5330510174423176594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 148px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipABWQZ2BIusF9kxPpy3n5bR-cn4R48wTDgk2gQZzdDCFUcEwsQ9rr5cOGM-QYoYkN8-XqBOSyNUDiaUHLeuRXe3-R5iLBcA9o-H5LiwjHn8CYbOrqTNCA0xv3wKTroE7EH5kU8EadLn8/s320/S&SB_Baking_Event.JPG" border="0" /></a><span style="font-size:180%;color:#ff99ff;"><strong>I</strong></span>ts springtime and this is my favourite time of the year in England. As I glance out of my window, colours of exploding beautiful blossoms are on view, showing <span style="color:#ff99ff;">light pinks</span> from my ornamental plum trees, to a <span style="color:#cc66cc;">deeper pink</span> on my large shrub bush, then white from my pear tree, who could wish for more I ask myself? Another season of awaking brings new life to us once again.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcbs2y5beT7ygIrFo2wffgB3bbZFjbPtwGj0isJ_n5Hx7ORMuYSMGPgyuqvTlYt_PuuESWusdnzFEoT_Y8evK8kad6BhZ6ObfpI0ybCdfldMcbp8tG_zd2DxoDLjYl7kLv3ErlHTl9gc/s1600-h/pink+cupcake1.JPG"><img id="BLOGGER_PHOTO_ID_5330509749495369826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcbs2y5beT7ygIrFo2wffgB3bbZFjbPtwGj0isJ_n5Hx7ORMuYSMGPgyuqvTlYt_PuuESWusdnzFEoT_Y8evK8kad6BhZ6ObfpI0ybCdfldMcbp8tG_zd2DxoDLjYl7kLv3ErlHTl9gc/s320/pink+cupcake1.JPG" border="0" /></a><br /><div align="justify">To mark this event of springtime for this month’s bake at ‘<a href="http://sweetandsimplebakes.blogspot.com/">Sweet and Simple Bakes Monthly Baking Event</a>’ I selected a recipe to hopefully reflect this in colourful Vanilla Cupcakes. This is an easy bake it’s an all-in-one- method for the sponge. The trick here is to ensure your butter is soft enough to blend in quickly with all the other ingredients. These cupcakes taste wonderful with a buttery vanilla sponge, following a creamy delightful vanilla buttercream topping - just like momma used to make!<br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEWE92v0TRB6OUrX5lQ0d5bUqiKlpaj2MtrsndUBb4rxrCp6MmKq6sFfnPgEbT7ESk2qL5rfuSiwApLLuhEmqh008N1Ui-NH0zA9wCVZslhM7G_kJByEtL5RjA_p0W-EOnuPcG_I1jNQ/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5330509509255151682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 365px; CURSOR: hand; HEIGHT: 397px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEWE92v0TRB6OUrX5lQ0d5bUqiKlpaj2MtrsndUBb4rxrCp6MmKq6sFfnPgEbT7ESk2qL5rfuSiwApLLuhEmqh008N1Ui-NH0zA9wCVZslhM7G_kJByEtL5RjA_p0W-EOnuPcG_I1jNQ/s400/1.JPG" border="0" /></a><br /><br /><div align="justify"><strong><span style="font-size:130%;color:#ff99ff;">Vanilla Cupcakes</span></strong></div><div align="justify"><br /><strong>Makes 12</strong><br /><br /><strong>Ingredients<br /></strong>175g (6 oz) self-raising flour<br />1½ level tsp baking powder<br />175g (6 oz) butter, softened<br />175g (6 oz) caster (superfine) sugar<br />3 large eggs<br />2 tbsp milk<br />1 tsp vanilla extract<br /><strong>Buttercream Icing<br /></strong>150g (5 oz) butter, softened<br />300g (11 oz) icing (confectioners) sugar, sifted<br />1 tbsp milk<br />¼ tsp vanilla extract<br />Edible food colouring(s) of choice, optional<br />Sprinkle(s) for decoration of choice<br /><br />You will also require a 12 holed muffin tin lined with 12 paper muffin cases<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until mixed, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.<br /><br /><strong><em>To make the buttercream,</em></strong> beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). This is purely optional should you wish to leave out the edible food colouring(s) and keep the buttercream natural. Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).<br /><br /><strong><em>Top tip for this bake;</em></strong> ensure your butter is soft enough for mixing as this is an all-in-one-method for the sponge mixture. To ensure a feather light sponge, do not over mix the sponge mixture too much.<br /><br /><span style="font-size:180%;color:#ff99ff;"><strong>L</strong></span>astly, sit back, relax and arm yourself with a cupcake and take a tongue tingling lick of this velvet soft vanilla buttercream, savour, then nibble your way through to the moist vanilla sponge underneath.... mmmmmm....my suggestion of how to eat a good cupcake! </div><br /><div align="justify"><em>Please do call by </em><a href="http://sweetandsimplebakes.blogspot.com/"><em>Sweet and Simple Bakes</em></a><em> and view the round-up of our other bakers. If you fancy joining in our next monthly bake, we would be most delighted to have you bake with us – everyone is welcome!</em></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuv8WRJMoOIcvWO-1LKM3oJNFW0rqTpaW3eO1z8NyvWlcRj3b02Q0OB5qyV79cwA5_lTNPRq4goFq5N2QHgqsOqYFJxcLQLCrl70gmLiydC_mKQ8Ssp6VtW3RYeqQESTygEikDtCnbss/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5330508795447381346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 285px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuv8WRJMoOIcvWO-1LKM3oJNFW0rqTpaW3eO1z8NyvWlcRj3b02Q0OB5qyV79cwA5_lTNPRq4goFq5N2QHgqsOqYFJxcLQLCrl70gmLiydC_mKQ8Ssp6VtW3RYeqQESTygEikDtCnbss/s400/collage.jpg" border="0" /></a><br /></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com53tag:blogger.com,1999:blog-6652453425866157204.post-64504034227781212792009-04-24T14:08:00.017+01:002009-04-24T22:12:46.122+01:00For The Love of Lemon & Lime & My Birthday Cake!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplRkCzevt6RaREoSOsu6uylVMCj-7cuzHeFiVSNidUh4PMMegIHVi0EEHAxVrnXHN1PbCKoGsRj2eUmZU7WO1TtVRs39fpWlhdD3IAfyK197NYWkUWntDZdN2UJC8_NohF8CSii0uCL0/s1600-h/Sublime+Lemon+and+Lime.JPG"><img id="BLOGGER_PHOTO_ID_5328247906249865538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplRkCzevt6RaREoSOsu6uylVMCj-7cuzHeFiVSNidUh4PMMegIHVi0EEHAxVrnXHN1PbCKoGsRj2eUmZU7WO1TtVRs39fpWlhdD3IAfyK197NYWkUWntDZdN2UJC8_NohF8CSii0uCL0/s400/Sublime+Lemon+and+Lime.JPG" border="0" /></a><span style="color:#ffcc00;"> Sub</span>-<span style="color:#33cc00;">lime</span> <span style="color:#ffcc00;">Lemon</span> & <span style="color:#33cc00;">Lime </span>Squares<br /><div align="justify"><strong><span style="font-size:180%;color:#cc33cc;"></span></strong></div><br /><div align="justify"><strong><span style="font-size:180%;color:#cc33cc;"></span></strong></div><div align="justify"><strong><span style="font-size:180%;color:#cc33cc;">M</span></strong>y love for citrus flavours began as a child when I would visit my ‘dear’ aunt. She would always make sure a home baked lemon meringue pie would be on the tea-table, I would always eagerly accept a slice to eat too! As my teeth sunk whole heartily into firstly the crispy meringue, then the velvet yellow lemon curd and lastly but not least the magnificent sweet pastry base – oh this is a dessert to behold! Today I still enjoy a slice of home baked lemon meringue pie which I now bake myself and when I take that first bite it transforms me back to sunny child free days and fond memories of my aunt. </div><br /><div align="center"></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaHtktWm5s3iRHxhHbR0ntavRk3nTtgjmsrChZtdMS3J80msJfJKlwGyDSVmGY5tSUOebbZkFTQ8IydTNK6WtB4sBniEWtxW4Zgof4b4fohyaPQnOmwCclmXdiGlNMyG9IDN9BWqc5TA/s1600-h/lemon+bar.JPG"><img id="BLOGGER_PHOTO_ID_5328247167358858418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 368px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaHtktWm5s3iRHxhHbR0ntavRk3nTtgjmsrChZtdMS3J80msJfJKlwGyDSVmGY5tSUOebbZkFTQ8IydTNK6WtB4sBniEWtxW4Zgof4b4fohyaPQnOmwCclmXdiGlNMyG9IDN9BWqc5TA/s400/lemon+bar.JPG" border="0" /></a><span style="color:#ffff33;"><span style="color:#000000;"> <em>Lemon Square</em></span><br /></span><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFFVzzcvj-_02bDc72Qu4s15tLqnX3JZk5fPwpTPFbIss7MvP4ZwGT_9KWcxQtxd-c8qY-koKklfOq45Y8hkq5Wk4SpTRq-Z9-fsKXw-BLxCm-HZlvN5SiuIXdcYFXlOcOZujNDAXdn4/s1600-h/Lime+bar.JPG"><img id="BLOGGER_PHOTO_ID_5328246746855645506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 295px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFFVzzcvj-_02bDc72Qu4s15tLqnX3JZk5fPwpTPFbIss7MvP4ZwGT_9KWcxQtxd-c8qY-koKklfOq45Y8hkq5Wk4SpTRq-Z9-fsKXw-BLxCm-HZlvN5SiuIXdcYFXlOcOZujNDAXdn4/s400/Lime+bar.JPG" border="0" /></a><em> Lime Square</em><br /><br /><div align="justify">These lemon and lime squares are such an easy bake but packed with such delicious flavours. The base is somewhat like a buttery shortbread followed by a silky smooth lemon or lime topping. They make a tempting treat to have with a cuppa and also a delicious dessert too.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO4AFW-Ecy9JCBQSZ6j9uWYEM7T2n1HXW1sGNZcIuhTjRDgTlbDNtdFfBPoso9AANxOt429GtWVbRRDnbXaF9qTYR5UoxBwNqzM5LBgiXxN42ODZxsRMgHggZCSQBq9cN5ugS0YX_TfI/s1600-h/sublimeframe.JPG"><img id="BLOGGER_PHOTO_ID_5328246493139244898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 148px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO4AFW-Ecy9JCBQSZ6j9uWYEM7T2n1HXW1sGNZcIuhTjRDgTlbDNtdFfBPoso9AANxOt429GtWVbRRDnbXaF9qTYR5UoxBwNqzM5LBgiXxN42ODZxsRMgHggZCSQBq9cN5ugS0YX_TfI/s400/sublimeframe.JPG" border="0" /></a><span style="font-size:130%;"><br /></span><br /><div align="justify"><strong><span style="font-size:130%;"><span style="color:#ffcc00;">Sub</span>-<span style="color:#33cc00;">lime</span><span style="color:#ffcc00;"> Lemon</span> & <span style="color:#33cc00;">Lime</span> Squares<br /></span></strong><br />Either use finely grated lemon zest and juice or finely grated lime zest and juice, depending on which citrus flavour is desired.<br /><br /><strong>Ingredients</strong><br />125g (4½ oz) softened butter<br />40g (1½ oz) icing sugar<br />150g (5 oz) plain flour - plus 2 tablespoons of plain flour </div><div align="justify">3 eggs<br />225g (8 oz) cater sugar<br />2 tsp finely grated lemon or lime zest<br />125ml (4½ fl oz) lemon or lime juice<br /><br />You will need 20cm (8 in) square tin, line the base and sides with tin foil, extending the tin foil 2cm (¾ in) above the edge of the tin. This will help to ease out the bar when ready for slicing.<br /><br /><strong>Method</strong><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pre</span>-heat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Beat the butter and icing sugar in a small bowl until smooth. Stir in the 150g (5 oz) of flour. Press the mixture evenly over the base of the prepared tin. Bake in the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>-heated oven for about 15 minutes until browned lightly. Meanwhile, place the eggs, caster sugar, remaining 2 tablespoons flour, zest and juice in a bowl. Whisk until combined. Pour the egg mixture over the hot base. Return to the oven and bake for 20 minutes or until firm. Cool in the tin on a wire rack before cutting into squares. Dust with extra sifted icing sugar, if desired or a slice of thinly sliced lemon/lime. Store sliced, covered in the refrigerator for up to three days.<br /><br /><span style="font-size:180%;color:#cc33cc;"><strong>L</strong></span><span class="blsp-spelling-error" id="SPELLING_ERROR_2">astly</span>, sit back, relax and enjoy a slice or two of your delicious citrus bar(s) you have created.... oh yes what joy....<span class="blsp-spelling-error" id="SPELLING_ERROR_3">mmmmm</span>!</div><div align="justify"> </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRWLzorp7vGnZmsUTlR0oETnWeXOy5zFL16rzFUzFvyvXtB8nsBjAHoz9jc5xeYBUZnEqTqHiOVIiy9Mui2zkoWVG7wwnx1Eb6R-BCotunD6g9YCBnXGMPYw23wf4eB-6qKIf1Ksn40g/s1600-h/happy+birthday.PNG"><img id="BLOGGER_PHOTO_ID_5328245972071997938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 234px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRWLzorp7vGnZmsUTlR0oETnWeXOy5zFL16rzFUzFvyvXtB8nsBjAHoz9jc5xeYBUZnEqTqHiOVIiy9Mui2zkoWVG7wwnx1Eb6R-BCotunD6g9YCBnXGMPYw23wf4eB-6qKIf1Ksn40g/s320/happy+birthday.PNG" border="0" /></a><br /><div align="justify">I would also like to share with you my birthday cake that Mr. R. (hubby) purchased for my birthday today. As he would tell you himself, he is no baker what-so-ever, so he brought me this beautiful rose cake to enjoy. I couldn't resist showing you :0)<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSctcT68atMElxMgSyfkq3Uv2APPILg0OyRtGcQwUhmpnxE_FsY8l1uCQw7BaLZAMr_KkDcJwYFv7NjsKcFdti_U9an-UdNyB3Gc-a2jOOdZKu6RE0qbDP6MAef8m6cQQk4XCwriTWlY/s1600-h/frame2.JPG"><img id="BLOGGER_PHOTO_ID_5328245471206807506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSctcT68atMElxMgSyfkq3Uv2APPILg0OyRtGcQwUhmpnxE_FsY8l1uCQw7BaLZAMr_KkDcJwYFv7NjsKcFdti_U9an-UdNyB3Gc-a2jOOdZKu6RE0qbDP6MAef8m6cQQk4XCwriTWlY/s400/frame2.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2tkvXEAe_Ku43qVdh6to5APvAw_ojrz1x93zV62FkDvUhrQNJ7dyGIIbEYt58niBsKOnzOs2li3xwXXddY8n4l2ta6RL0CC3Tn_n_zDBkSIClQFaCBaJPiXQxLxZA39mngO1AL3DjxY/s1600-h/bday+cake1.jpg"><img id="BLOGGER_PHOTO_ID_5328244886732278914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 274px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2tkvXEAe_Ku43qVdh6to5APvAw_ojrz1x93zV62FkDvUhrQNJ7dyGIIbEYt58niBsKOnzOs2li3xwXXddY8n4l2ta6RL0CC3Tn_n_zDBkSIClQFaCBaJPiXQxLxZA39mngO1AL3DjxY/s400/bday+cake1.jpg" border="0" /></a><br /><br /><p align="justify"><em>It has been a very busy period for me since Easter. Hopefully now that things are starting to calm down I will be back to ‘normal’ baking and blogging once again. Gosh I have missed you guys!!</em></p></div></div></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com56tag:blogger.com,1999:blog-6652453425866157204.post-48237588191075878492009-04-16T21:23:00.006+01:002009-04-16T21:31:12.960+01:00Chocoholics’ I call You Unto My Nest........<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ignx3V61z-eYKF8NVyc4WhC_Fp7ZmnQKZ0i-ZL93mcZax3Cyr75XWwRH8lkgUS8916MXiHC38kgE2_hALBbj0GDm1rR3458BpZ7PAYGaAzu3KMQfBaFZ7tTE4xV-_odx-F9nljgCyds/s1600-h/2.JPG"><img id="BLOGGER_PHOTO_ID_5325389163315305906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ignx3V61z-eYKF8NVyc4WhC_Fp7ZmnQKZ0i-ZL93mcZax3Cyr75XWwRH8lkgUS8916MXiHC38kgE2_hALBbj0GDm1rR3458BpZ7PAYGaAzu3KMQfBaFZ7tTE4xV-_odx-F9nljgCyds/s400/2.JPG" border="0" /></a><strong><span style="font-size:180%;color:#993300;">A</span></strong>lthough Easter is now behind us, I just couldn’t resist in posting these simple little creations. I am somewhat behind in the blogosphere, <em>*my apologies*,</em> I have had family popping in and out and tomorrow other family members will be arriving and staying for a couple of days, so all in all it has been a lovely busy festive period.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2Nab0Ej2tV3I8FKeBK6abhdYnBbIaoNOjljp0eh1-JxvWYrqJCRrXn6PYqrNl34ah_GQdBUyD-V6BhNcZH-P11ryX_yInio4tIBTLTD8luCgXADXBuWC2mtO5SFN6d6nb7kF63D_W58/s1600-h/22-1.jpg"><img id="BLOGGER_PHOTO_ID_5325388730947581970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 314px; CURSOR: hand; HEIGHT: 254px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2Nab0Ej2tV3I8FKeBK6abhdYnBbIaoNOjljp0eh1-JxvWYrqJCRrXn6PYqrNl34ah_GQdBUyD-V6BhNcZH-P11ryX_yInio4tIBTLTD8luCgXADXBuWC2mtO5SFN6d6nb7kF63D_W58/s320/22-1.jpg" border="0" /></a><br /><br /><div align="justify">I have previously mentioned that here in Britain abundant amounts of chocolate that will have been eaten over this festive period. Chocolate Easter eggs with middles filled with delightful chocolates of all dimensions and flavours, chocolate cakes for high tea, chocolate bunnies and chicks or whatever floats your boat in chocolate form. I can hear chocolate bells ringing in my ears and oh what jubilation this brings to one self-confessed chocoholic – ME!! Oh yes I admit, I do have to pace myself these days, however, the euphoria it still brings to my body and soul, I am still one very contented Mrs R.....!!!<br /><br />Today, I am showcasing a simple little chocolate treat ‘Chocolate Nests’ that can be whipped-up in minutes. This is a treat that will put a smile on any child’s face not forgetting any adults like me, who after all these years still cannot resist a sneaky bite of one - bawhahaha.........<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx2pv42qwWwzLnCl-2j99MHmszu7MQUkAUsIK7y6kkoJQREsXFDOUbV-phuZoLnJ47ITwtTrLx7eMDWY98BLCyQRfTeecFcdgOpTf48t5L2j5tMXDUK1O2UZP9ManUIOWAZoXM59RHrE/s1600-h/1.JPG"><img id="BLOGGER_PHOTO_ID_5325388399446874930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx2pv42qwWwzLnCl-2j99MHmszu7MQUkAUsIK7y6kkoJQREsXFDOUbV-phuZoLnJ47ITwtTrLx7eMDWY98BLCyQRfTeecFcdgOpTf48t5L2j5tMXDUK1O2UZP9ManUIOWAZoXM59RHrE/s400/1.JPG" border="0" /></a><br /><div align="justify"><strong><span style="font-size:180%;color:#993300;">Chocolate Nests</span></strong><br /><br /><strong>Makes 4</strong><br /><br /><strong>Ingredients</strong><br />176g (6 oz dark chocolate<br />60g 92 oz) butter<br />3 cereal biscuits, such as <a href="http://www.britsuperstore.com/acatalog/Shredded_Wheat.html">Shredded Wheat</a><br />60g (2 oz) raisins<br />18 -24 miniature chocolate sugar coated eggs<br /><br /><strong>Method</strong></div><br /><br /><div align="justify">Lightly grease a <a href="https://www.johnlewis.com/230497724/Product.aspx">4 individual Yorkshire pudding tray</a>. Melt the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water until smooth, making sure no water splashes into the chocolate. Crumble the cereal biscuits and stir them into the melted chocolate with the raisins so they are completely coated in chocolate. Carefully spoon the mixture into the tins to represent nests and make a depression in the centre of each ‘nest’ with the back of a spoon. Leave to chill until set. Carefully remove each set chocolate nests and fill with miniature chocolate sugar coated eggs *I used Cadbury’s*.<br /><br /><em><span style="font-size:180%;color:#993300;"><strong>L</strong></span>astly, sit back and smile in wonder on such beautiful creations you have made. How will you eat yours? Will you nibble at the nest or eat all the miniature chocolate sugar coated eggs first?</em> <em>*Giggle* - I went for the chocolate sugar coated eggs first</em> ;0)<br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K_Rv8fH9vEKL2aB4tw-dcnxPot6VtmHj8pj1QoTbTMSDBgikfmP76dWqeXEjG8q-nWOFn0YApw4Qg7l6_TMGnR1E08933KelhNhonRPCQt04DoguW-JgM4iyaiqkTLRZn4X0arY9YCg/s1600-h/easter+collage.jpg"><img id="BLOGGER_PHOTO_ID_5325387772290837938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K_Rv8fH9vEKL2aB4tw-dcnxPot6VtmHj8pj1QoTbTMSDBgikfmP76dWqeXEjG8q-nWOFn0YApw4Qg7l6_TMGnR1E08933KelhNhonRPCQt04DoguW-JgM4iyaiqkTLRZn4X0arY9YCg/s400/easter+collage.jpg" border="0" /></a></div></div><br /></div><div class="blogger-post-footer">Baking Cakes Galore by Rosie © - A Blog devoted to the art and craft of baking cakes, eating cakes and writing about cakes.</div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com30