Archive | June, 2013

The Great Bake Day

26 Jun

12 hours of baking, 3 hours of eating and one very long day! Yesterday saw my first ever charity bake sale, and boy was it a good one!

Blueberry Bundt

Blueberry Bundt

Guinness Cupcakes

Guinness Cupcakes

Vanilla and Chocolate cupcakes

Vanilla and Chocolate cupcakes

Lemon poppyseed loaf

Lemon poppyseed loaf

Giant Red Velvet Cupcake

Giant Red Velvet Cupcake

Choc Chip Shortbread

Choc Chip Shortbread

Golden Brownies

Golden Brownies

 

The whole spread!

The whole spread!

 

I made Blueberry Bundt cake, chocolate, vanilla and guinness cupcakes, chocolate chip shortbread, red velvet giant cupcake, lemon poppyseed loaf cake, dairy and gluten free peanut butter caramel cookies, and brownies! I also had lots of help, with carrot cake, victoria sponge, cheesecake, teacakes, jam tarts, lemon meringue and cookies donated!

Golden Teacakes

Golden Teacakes

Victoria Sponge

Victoria Sponge

Thanks to everyone who came and raised over £200 for a great cause!

A very happy customer (boyfriend!)

A very happy customer (boyfriend!)

Cakey Makey

14 Jun

Have you ever seen a cake piano? Nope? Well, there’s a first time for everything!

038 We used a Makey Makey kit at work to make a cake piano. The cake was delicious and the sounds were hilarious! I just love how this shows were tech and innovation is leading us… and it’s getting us there with cake!

Take a look at out first attempt: https://vine.co/v/blvqTprU0lP

And a few more: vine.co/v/blvbui3ZlgK  vine.co/v/blvhFlXqhHK 

Music is slightly confusing to me though, so I left it to the professionals… BMj7obxCcAAxjcC So here’s the very yummy cake I made to create the Cakey Makey Piano:

Ingredients:

  • 200g unsalted butter , plus extra for the tin
  • 150g white chocolate , roughly chopped
  • 300g light muscovado sugar
  • 3 large eggs
  • 200g plain flour
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 125g raspberries
  • Cadburys Dairy milk (optional – for piano keys!)

Method:

  • Preheat oven to 180C and line a brownie pan with baking parchment.
  • Brown the butter in a saucepan, cooking on a medium heat until the butter turns a golden colour, approx 5 mins.
  • Cool the butter until lukewarm, then add half the white chocolate and stir to melt.
  • Whisk the muscovado sugar and eggs together until thick and pale, this only took a minute in my Ken wood.
  • Sift in the flour, and add the cooled butter mixture and vanilla. Mix until well combined. Add in the raspberries and rest of white choc and stir.
  • Pour into tin and bake until golden brown, approx 35-40 mins.
  • Cool then cut into squares.
  • I pressed lines of chocolate into it whilst it was hot to create the piano-key effect!

We connected the cake (which I cut into keys) to the makey makey machine to make some sweet music! (And the cake tasted good too!)

I hope this puts you in the weekend spirit 🙂