Hi Cake Snobs! As some of you may know, I’ve changed my diet since the end of August this year to try and be a bit healthier. Of course i’m still making/baking cupcakes which means still having a taste but it means that the other aspects of my diet are better. Yesterday I reached my Club 10 award in Slimming World, which means I’ve lost 10% of my body weight. I’m really happy and hope it will spur me on further! So without further ado, here’s some recipes I made for last night’s SW buffet:
Lemon Meringue Pie:
Syn free LMP
- 500g Quark (fat free cream cheese)
- Juice & zest of 1 and a 1/2 lemons
- 6 tbs sweetener (I use splenda)
- 5 egg yolks
- Beat this in a bowl and spoon into silicone cupcake cases or ramekins
- Bake in the oven at 180 degrees celsius for about 14 mins
- Whilst this is happening, whisk remaining egg whites (5) with a squeeze of lemon juice until it forms soft peaks, then add in about 4tbs sweetener and vanilla essence.
- Once “pies” have been baked, pipe or spoon this mixture on top and bake for a further 8 mins.
- Serve once slightly cooled.
Take a bite of pie!
I’ve also been enjoying breakfast, and my favourite weekend treat is to kick back with a bowl of special porridge, which I make as normal but add a dash of cinnamon to the oats/milk/water whilst cooking. Once the porridge is made, I drizze some Walden Farms sugar&fat free caramel syrup over it and add a handful of fresh raspberries. DELISH!
For a pimped up version – bake your porridge oats for half an hour, it tastes like a muffin!
As you know, it’s Halloween next week, and for my BIG cupcake order this week, I made Halloween cupcakes! A mixture of marshmallowy ghosts on chocolate cupcakes and orange icing on vanilla cakes, this batch was a cute and spooky bundle of fun!
Hopefully they go down a treat… not a trick! Enjoy your Halloween!
This very important step-by-step process will help you when considering how to demolish your favourite cakey snacks!
Consider cupcake carefully, examine for any particularly good bite points, for example, where buttercream dips and is unlikely to spill onto clothes.
Prepare mouth by widening to most open point, ready to manoeuvre in said cupcake
Take a deep breath and plunge one’s teeth into cupcake, preparing for an onslaught of taste sensation
Savour delicious mouthful, and let the all consuming flavour overwhelm you, before preparing to bite again…
Thanks to my brilliant boyfriend for humouring me and allowing me to take pictures of him munching one of my cupcakes this weekend!
Coming up this week, I make 100 Halloween cupcakes!
Every once in a while there is a celebration of the kind where cupcakes are required. A celebration of this sort happened to occur last weekend, as my dear and gorgeous cousin turned 25. Even though we were staying in to watch a TV marathon of X Factor and Take Me Out, lots of nosh was needed, and nosh we got! My cousin and I cooked up some shredded duck yumminess with noodles and pancakes (nom!) and she baked some cakes for dessert. However, no party would be complete without birthday cupcakes…
Mint choc chip cupcakes
The view from above
I had to surprise her with these dairy free delights! And it seemed like everyone enjoyed them too:
Om nom nom
I made these out of ingredients I already had, and they were definitely a success, so I shall be making these again!
The days are getting darker and autumn is drawing in… which obviously means more time at home, cosying up and eating heavenly rich and wintery cake!
One of my lovely work friends left last week and I offered to bake him a cake, and he chose chocolate, which obviously meant putting a Tash/CakeSnobs twist on it and making mocha cake!
This cake was supposed to be one bundt cake, but as I don’t have a tin anymore (thrown out thanks to my mummy!) I made do with 2 loaf tins, which worked out surprisingly well!
This was definitely a manly cake, quite heavy and dense but oh so filling and delicious!
Cakes presented by the lovely Myles
I topped these with a thick coffee glaze and a drizzle of dark chocolate. This cake was then made AGAIN as requested by my little brother to take when I visited him in Brighton. For the next batch I made the coffee glaze a little thinner and when the cake was warm, I scattered salted chocolate chips over the top, and a few dark choccy chips as well for good measure!
This batch definitely looked a lot nicer!
In case you’ve been on another planet for the past few months, a new craze has taken the dessert world by storm! The new pastry du jour is none other than the humble French macaron, made famous by such big names as Pierre Herme, Laduree and have even been brought over the channel to the UK by chefs such as Edd Kimber.
My choco-caramel macarons!
The macaron, although unassuming is a daunting challenge! A mix of meringue and almonds make this dessert one tricky little sandwich!
I used a Pierre Herme recipe to make a box of macarons for my friend’s engagement party this weekend, and I can tell you now, they were difficult to make, the steps and timing are all precise, but I got there in the end!
Caramel chocolate macarons with a choc-caramel ganache and crushed salted chocolate
The inside view
Enjoying our macarons after all the hard work!
Get your hands on one whilst you can!
If you want to order these beauties please let me know by emailing me: email@example.com