Tag Archives: sugar

Tate and Lyle Tasting House

20 Mar

Last night felt like a dream, wandering through corridors of edible goodies, picking Macarons off banisters and eating pillows, taking bites out of a popcorn bath and picking apart a meringue rug….

But I wasn’t in a dream, I was in the Tate and Lyle Tasting House!

Enter into the tasting house

Enter into the tasting house

We were greeted with an array of macarons, covering the bannisters and every windowsill in sight!

Macaron Bannisters

Macaron Bannisters

 

Macarons displays ripe for the tasting!

Macarons displays ripe for the tasting!

The British golden syrup room was a wondrous display of golden syrup, one of my favourite baking ingredients.

Its the Golden Syrup lion!

Its the Golden Syrup lion!

Doughnut Tower

Doughnut Tower

 

Very Beritish Baking

Very British Baking

 

The second room we entered was the Pirates of the Carribean room, with a huge treasure chest made out of gingerbread! We spray painted our own gold doubloons, sampled the chocolate rum and raisin delights, and feasted on mountains of jewelled sweets!

An edible treasure chest of goodies

An edible treasure chest of goodies

An edible sword!

An edible sword!

Next we entered into the Mediterranean bedroom of delights, which might have been my favourite room!

Meringue rug of the sweetest, most delicious meringues I have ever tasted!

Meringue rug of the sweetest, most delicious meringues I have ever tasted!

 

Bath of caramel popcorn

Bath of caramel popcorn

 

Lustrous popcorn cupcakes

Lustrous popcorn cupcakes

From there, we entered into room of different edible delights, including a huge edible turtle, with real eggs filled with cake!

Turtle and eggs, all edible!

Turtle and eggs, all edible!

 

One of my favourite pieces was the 5 foot long Mardi Gras rainbow cake, so delicious I couldn’t tear myself away!

Taste the rainbow

Taste the rainbow

And the Easter Island mud cake statue!

Take a bite...

Take a bite…

Probably tying for my favourite room was the Mayan room, with a temple of fudge and delicious chocolate goodies, including a white chocolate heart filled with the gooiest salted caramel.

I worship your Sweetness!

I worship your Sweetness!

I genuinely had one of the best evenings of my life, and cant thank enough my buddies over at Tate and Lyle, Mischief PR and my lovely friend Gemma at GG Closet for getting me in to this wonderland!

I only wish I had some of the recipes for these amazing creations!

Healthy Baking 2

31 Oct

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!

Mini meringues

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!

Special Porridge

For a pimped up version – bake your porridge oats for half an hour, it tastes like a muffin!

English Flapjacks!

9 Jun

Well if there’s one thing we know about England, it’s that the weather is totally changeable! So these homebaked flapjacks are perfect for snuggling up with in front of the TV when its rainy, and just as good packed in a picnic! Plus they are so easy to make, and can also be made gluten and dairy free!

Ingredients:

  • 350g jumbo oats – I found some gluten free oats from Waitrose which tasted scrummy!
  • 220g Light brown muscovado sugar
  • 100g golden syrup – gotta be Lyle’s!
  • 140g butter or marge
  • 100g chocolate of your choice

Method:

In a large saucepan on a low heat, combine the sugar, syrup and buter. With a wooden spoon, stir until all the ingredients have melted together to form a lovely treacle-y gloop! This should take a few minutes. Remove the saucepan from the heat, and stir in the oats about a third at a time, until they are all covered. Line a 9×13 inch tray with baking paper, and also grease this with butter/marge. Dollop the mixture into the tine and bake until golden brown, for about 20 mins on 18oC.

Remove and leave to cool fully. Melt chocolate of your choice (Cadbury’s Dairy Milk does it for me!) in a bain-marie (Boil a saucepan of water and set a heatproof glass bowl over it.)

Cut your flapjacks into squares and dip in chocolate. Set on a plate to cool and lick the bowl clean. Consume flapjacks at a steady(ish) rate and dont forget to hand out to loved ones! Makes about 15 flapjacks.