With Christmas fast approaching, here is quick and tasty cupcake recipe for you to try over the holidays. These cupcakes are flavoured with gingerbread spices and gingerbread syrup and are topped off with a brown sugar and gingerbread buttercream. This recipe will make 24 cupcakes.
This was an interesting technical challenge, making the cake and the buttercream for this recipe was straight forward however, the hard part of this challenge was to cut the cake perfectly so that you get the checkerboard look. So if you try to make this cake, take your time while cutting the cake, it will be worth it.
This has been one of my favourite technical challenges to make, as Lemon Tarts (Tarte Au Citrons) are one of my favourite things to eat. It is a great challenge as making the perfect short crust pastry can be difficult, you have to make sure the pastry is chilled enough otherwise the pastry will shrink when it is baked in the oven. Another issue is baking the tart filling because if the oven is too hot or the tart is over baked it can cause the filling to crack on the top of the tart.
Since it is patisserie week on The Great British Bake Off I have decided to try the technical challenge from series 4, episode 7 which was Religieuses. A Religieuses is made up of two Choux Pastry Buns filled with Creme Patissiere and decorated with chocolate ganache and whipped cream. Once completed it should resemble a nun.
With Autumn (or Fall) beginning it is the perfect time to bake. These cookies use a Pumpkin Spice mixture, this is a spice blend which is made up of cinnamon, ginger, nutmeg, allspice and cloves. The combination of spices in these cookies are nice and warming which makes them perfect for a cold Autumn night.
The second technical challenge for The Great British Bake Off was scones. Scones may look simple to make however there are several things that could go wrong. Some key tips are to make sure you have a sharp fluted cutter, this will help to get your scones to rise evenly. Another tip is to make sure when you are cutting the scones out of the dough is not to twist the cutter, as this will affect how your scones will rise.
Yet again here is another brownie recipe, this time I have added crushed Bourbon Biscuits into the brownie batter and then decorated the top with even Bourbon Biscuits. These Bourbon Biscuit Brownies are fudge and gooey and make a perfect treat!
Here is a perfect recipe for a summer afternoon, here my sticky lemon loaf cake. This is a light lemon sponge cake which is soaked in a lemon syrup and then decorated with lemon icing and candied lemon peel (optional).
Here is a quick and easy blondie recipe with a little twist. The Custard Creams add a nice crunchy texture to the blondies and the custard powder in this recipe adds an instant taste of custard to these blondies.
This is one of the most requested cakes I get asked to make for peoples birthdays. I have been making this cake for years and every year I have improved the recipe and decoration of this cake. This Oreo drip cake has three layers of Oreo Caked which are filled with Oreo Buttercream. The cake is decorated with dark chocolate ganache and Mini Oreos.