Sunday, 14 December 2014

A deer little project

This Christmas period is a very different one in the Flossie Pops kitchen.  Instead of Christmas cakes, I'm busy with weddings.  Winter weddings are styled very differently and I've really enjoyed  sitting down with couples and working with different flowers, textures and colours.  When Trina and Jon attended their consultation, they had a very diverse Pinterest board for cakes - they liked so many different styles in fact we laughed that the only common theme was that they were all cakes! I know their venue well and when Trina showed me an amazing picture of a pair of pine cones dressed as a bride and groom which they wanted to use as a topper, I knew I'd enjoy this commission.  They really wanted a statement cake, but with a fun element,  so we finally settled on a white, ruffled, four-tier cake with a little diamante detail to bring some winter sparkle.  The cake was presented on a thick log-slice stand which tied in with the pinecones, twigs and winter foliage and countryside setting.





My daughters were attending a Christmas party for Brownies and Rainbows this week and I'd agreed to provide a treat for their party bags.  Originally we'd discussed iced cookies, but with four tiers of chocolate cake (and quite a lot of wastage from the trimmings) these little reindeer cake pops seemed like a perfect option!  You can use any sort of cake and frosting (you can of course buy some if you don't have the tops of 8 tiers of cake kicking around…).


Reindeer Cake Pops
(makes around 12 - 15)

You will need:
300g of chocolate or vanilla cake
50g - 75g of chocolate or vanilla frosting/buttercream or chocolate ganache
300g good quality milk chocolate
Red and black sugar balls or red smarties and writing icing in black or dark chocolate.
Cake pop sticks
Brown pipe cleaners
Small clear bags (3"x5")
Baking parchment or greaseproof paper

First place the cake in a food processor and blitz into crumbs.  Then add a heaped tablespoon of buttercream or ganache and blitz again until you get a mixture that looks like this:


Then roll the mixture into walnut-sized balls (i use a mini ice-cream scoop which makes each ball 28g).


Chill the balls for at least an hour.

Then melt the milk chocolate either or in a bowl over simmering water, or in the microwave in a deep plastic container.  You don't want it too hot, just make sure there are no lumps left!  Using plastic lolly sticks (I buy mine on Amazon) dip a stick in the chocolate and push about 1/3 of the way into the cake pop.  Then put them back in the fridge for 10 minutes to firm up.


I used some black sugar balls for eyes and slightly larger red ones for the noses which I bought from Purple Cupcakes.  You could also use red smarties and pipe the eyes on with writing icing from the supermarket.  Make sure you have them ready then working with three cake pops at a time (leave the others in the fridge), dip the pop in the chocolate and gently tap the stick to remove any excess chocolate, then place (stick up) on a tray lined with baking parchment. 



Whilst the chocolate is soft, push the nose and eyes on gently.


Once you used all your mixture up, pop the cake pops back in the fridge whilst you prepare the antlers. I used brown pipe cleaners which I cut in half then chopped smaller sections off and twisted a short piece around each end of the longer piece.  


Once the cake pops are set, pop each one in a plastic bag and twist a pipe cleaner around the top of each bag.
















Sunday, 23 November 2014

There's still time!

Since leaving London and moving to Kent ten years ago, one of the biggest differences I notice is the change of season.  Summer used to mean being too hot on the tube, winter meant being too hot on the tube because I had a huge coat on and no space to actually take it off.  In Kent, however, when I walk downstairs in the morning, the view through the landscape window on the landing, just above where the old barn doors would have been, changes so dramatically throughout the year.  Right now, I can see the fields, empty of sheep for the winter, through the almost-bare branches of the oak tree in front of the house and the brown wood of the hedgerows opposite, exposed now all the weeds have died down.  Then there's the mud (but don't get me started on that one!).  

I live very close indeed to Sissinghurst Castle which is a very popular National Trust property.  It's stunning, spectacularly manicured gardens transformed originally by Vita Sackville-West and Harold Nicolson in the 1930s draw visitors from around the world.  There's also fantastic walks around the lakes and a cafe which sits at a convenient half-way point on my favourite dog walk (handy for escaping the mud!).  Bizarrely though, I often overlook it, almost forget about the great facilities and events they hold actually on my doorstep.  

On Friday this week, my lovely friend Helen (her of the original wedding cake), booked us in for a seasonal garland workshop, run by the lovely Blooming Green, which was held in the restaurant.  It's the first thing I've done for 'me' in months and once I've overcome the guilt of not working/doing chores etc.,  I really enjoyed it.  We were working with natural greenery, foliage and berries, most of which are grown organically by Bec on the Blooming Green plot in Linton, but also included some Sissinghurst rose hips.  Bec (the grower) and her cousin Jen (who's the florist) showed us how to create garlands simply using the foliage and some string, which makes them completely compostable too. Along with meeting some really interesting people (and eating someone else's delicious cake) I came away feeling rather chuffed and just a little bit Christmassy!


 Some of the garlands created by our group


Looking rather lovely and slight festive over the fireplace at home 


So as it's almost the end of November and I think I'm finally allowed to mention the 'C' word, here's my favourite Christmas cake recipe - there's still time to make one - just pop it in an airtight container and drizzle a couple of tablespoons of brandy over it once a week between now and Christmas day to keep it extra-moist.

Rich Fruit Cake - makes one 8" cake (adapted from a Lindy Smith recipe)

One day before making - put the dried fruit, lemon zest, lemon juice and brandy in a tupperware box (or similar) and shake well - with the lid on! - and leave in the fridge overnight to soak.

Double-line an 8" round tin with baking parchment and tie folded newspaper around the outside with string (this helps diffuse the heat and ensure the edges don't burn).

Ingredients:
  • 790g mixed fruit with peel (I like the Waitrose mix with cranberries, apricots and pineapple)
  • 2 tbsp Brandy
  • Juice and rind of 1 lemon
  • 225g plain flour
  • 225g soft brown sugar
  • 225g unsalted butter
  • 4 large eggs
  • 50g ground almonds
  • 50g chopped almonds (or chopped mixed nuts)
  • 1 tsp mixed spice
  • 1 tbsp black treacle
  • 1 tsp vanilla extract
  • 115g glace cherries, rinsed (I leave them whole but you can halve them)
Method:
  • Preheat the oven to 150 degrees C (gas mark 2) and place a tray of water in the bottom 
  • Cream together the butter and sugar until fluffy - I do this in my KitchenAid
  • Break the eggs into a jug and add the treacle and vanilla extract 
  • Beat the eggs into the butter and sugar mixture, adding a little of the flour if the mixture starts to split
  • Sieve the flour, ground almonds and mixed spice together
  • Add the glace cherries and chopped nuts to the dried fruit mixture and stir in a few tablespoons of flour mixture (this stops the fruit sinking)
  • Fold the remaining flour and ground almonds into the batter, then stir in the fruit and nuts mixture until well distributed.
  • Spoon into the prepared tin and make a slight hollow in the centre.
  • Bake for around 1 1/2 hours then reduce the oven temperature to 120 degrees C (gas mark 1/2) and bake for another 2 hours.  You will need to check the cake occasionally, if the top looks too brown, put a circle of baking parchment on to protect it.  The cake is ready when a skewer inserted in the middle comes out completely clean. 
  • Leave on a wire rack to cool - you can drizzle some more brandy over the cake whilst it's cooling  - prick the surface with a skewer first to help it absorb.
To store the cake, wrap it in greaseproof paper or baking parchment (never foil as the fruit acid can attack the foil) and wrap well with cling film or place it in an airtight container.  Feed your cake once a week with brandy.




Friday, 14 November 2014

The story of a wedding cake

I'm a very lucky person, I love what I do for a living (yes, despite the midnight tears and tantrums, the constant switching between icing-covered creator and responsible parent who must NOT be late for the school pick-up, the aching guilt as I 'pop the telly on for a few minutes whilst I just finish this bit…').  Handcrafting something from a pile of disparate ingredients is immensely satisfying (yes, I bang on about this too) but creating a wedding cake is a particularly lovely - and lengthy - process.

I met Charlene and Michael at an open day at The House Meadow in May 2013 and in November last year they came to my house for a consultation whilst the children were at their Saturday morning riding lesson, my husband was away and the new puppy was, well, new, small and extremely demanding.  They are a fantastic couple with great, creative ideas and luckily for me, a love of dogs!

I'd spent around 3 hours in total the day before baking samples of rich dark chocolate cake, vanilla sponge with fluffy vanilla bean buttercream and strawberry jam and lemon cake with zesty lemon curd buttercream for them to try whilst we discussed their wedding plans.  Over a cup of coffee we sat at the kitchen table and they showed me an image of a cake they had fallen in love with.  It was an unusual cake with ruffles and big fabric-effect flowers in ivory, dusky pinks and corals.  Although I haven't been able to track down the original designer of the cake, they had seen the image on Pinterest, originally from the WedLuxe blog.  This cake was going to form the basis of the colour scheme, Charlene's flowers would be big pink and coral peonies and her dress featured ruffles.


I think many couples find the process of wedding planning eats through their carefully planned budget in no time at all and I do always try and ascertain their cake budget early on in the process - I'd much rather be able to create something that the couple are happy with and is within their budget than force an uncomfortable decision about where to compromise later on.  Charlene and Michael had around 80 guests so we decided on a deep 10" bottom tier, an 8" middle tier, both vanilla sponge which is a popular, delicious and cost-effective cake and a 6" rich fruit top tier, covered in marzipan, which is Michael's favourite.  

We spent around an hour and a half chatting - after stopping the puppy chewing Charlene's handbag which he was very keen on indeed, off they went and I sat down to cost up the cake we had agreed.  I then created a cake quote which was emailed through along with our terms and conditions, options were ironed out by email and then an order form was created which is sent by email and a signed copy returned by the couple, along with a deposit. Probably about an hour and half's work in total - mainly because I didn't need to sketch any designs with this cake.

I normally begin to bake around 3-4 days before a wedding but as Charlene and Michael were having a fruit cake, it needs a minimum of three months to mature (with weekly brandy 'feeds') to ensure it cuts well and doesn't crumble - so I began baking for their early June wedding in March! The fruit cake would have taken around an hour of 'hands on' time plus baking. On the week of their wedding I began on Monday by creating the flowers and leaves from sugar florist paste which took around 4 hours.




On the Wednesday - with the dog safely away at daycare - I baked 4 layers of sponge (using 24 eggs, 1.2kg of butter, 1.2kg of caster sugar and 1.2kg of self raising flour) which took around 3 hours.  Then I left them to rest, well wrapped overnight - you can see the fruit cake in it's airtight home of the last three months on the left here.


I also covered the board, known as a cake drum, with white icing and finished it with ivory ribbon (takes around 15 minutes).


On the Thursday it was time to torte or layer the cakes.  I made lots of fluffy vanilla buttercream and vanilla syrup. Then I cut off the tops of the cakes to give an even finish and split each layer in two to give plenty of delicious filling.





In goes the vanilla buttercream, home-made strawberry jam and vanilla syrup to keep the sponge nice and moist and add lots of flavour. I didn't add jam and buttercream to each layer as it tends to slide about and bulge at the sides through the sugar paste.




Then the cake is crumb coated and placed in the fridge for a couple of hours (preferably overnight but not enough time in this case) to set and firm up before icing. This whole process took around 1 1/2 hours plus chilling time.


Then the fruit cake is brushed with sieved, warm apricot jam and covered in marzipan - another half an hour.




 Then each tier is covered in white sugar paste and left to dry - another hour plus drying time.


Then it was time to make the ruffles for the bottom tier. Working with a mix of sugar florist paste and regular sugar paste, I made the ombre ruffles, mixing the colours from the flowers in graduated amounts to create the effect. Time taken, around an hour and a half.





Once dry, I dowelled the bottom and middle tier for strength and stacked them together and 'glued' them with royal icing. This takes about half an hour.


Once set, I placed the flowers and glued them on with royal icing before finishing the tiers with plaited pink raffia.  Time taken - around 45 minutes.

Finally, on the Friday morning it was boxed up and delivered to the House Meadow which is thankfully only 10 minutes drive  away!

Total time taken: 20.5 hours - plus chilling time :)



For more images of Charlene and Michael's extremely cool wedding at The House Meadow, check out Boho Weddings Blog 







Sunday, 20 April 2014

Inside Cake

I'm sorry It's been a bit quiet on the blog front, lots of creating going on in the kitchen means less time in front of the computer!

After a fabulous week in Tenerife we got back to my littlest daughter's fifth birthday, I had left two cakes in the freezer ready to decorate when we got home.  The first was a giant cupcake which was left up to her to decorate - she instructed me to make strawberry buttercream coloured blue, I then piped it whilst she created butterflies, flowers and leaves (and did a great job, all by herself). We also created a slightly healthier pudding making rainbow fruit skewers (and idea from Pinterest) which looked really effective and were gobbled up really quickly! 




The second was for her horse riding party. As we had friends staying as well, I had hurriedly modelled her and her favourite pony, Eddie, the night before we went away and bought a coloured board to save time so I could construct the cake the morning of the party. 



It's rare I get to see inside my cakes, let alone eat one, but as you can see, I always use three layers of filling and I always use a double quantities of cake batter, baked in two tins to ensure a really luxurious, deep cake.  It also means you can get more portions from a smaller diameter cake as each slice is so deep.



I also bought a few new books for inspiration, Biscuit by Miranda Gore Brown (a finalist from the Great British Bake off), 

Surprise Inside Cakes by Amanda Rettke which features loads of projects to create cakes that look good inside as well as out, 

and Sprinkle Bakes: Dessert recipes to Inspire Your Inner Artist by Heather Baird so I have lots of delicious bedtime reading! 

I was teaching on Saturday so made some lime and lemon macarons, raspberry and rose macarons and then a couple of recipes from Miranda Gore Brown's book - lavender biscuits and Malteser cookies.  Both are delicious, but the Malteser cookies are so quick and simple I thought I'd share the recipe here.

M-M-M-Malteser biscuits from Biscuit by Miranda Gore Brown

Makes about 16

85g unsalted butter, softened
100g granulated sugar
60ml milk
125ml plain flour
50g Horlicks original powder
1/2 tsp bicarbonate of soda
1/4 tsp baking powder
1/4 tsp salt
80g Maltesers, chopped in half
  • Preheat oven to 180 degrees C (160 fan), gas mark 4 and line two baking trays with baking parchment
  • Cream together butter and sugar, add the milk and mix well then stir in the flour, Horlicks, bicarbonate of soda, baking powder, salt and Maltesers.
  • Dollop desert spoonfuls  on to the trays, leaving a good gap between as they spread lots during cooking
  • Bake for around 10 minutes unit golden, leave to cool on the trays for a few minutes before transferring to a wire rack. 



Wednesday, 8 January 2014

And now for something a little bit different


As 2014 kicks off, I'm thinking about how on earth an entire year has passed, and doing all the usual new year stuff - not drinking, eating less, exercising more etc. etc. (well at least until the 10th January or so). Luckily, there were a few rather more fun things to get out of the way before the real hardship starts...

As well as my eldest daughter, I have two lovely friends who have birthdays just after Christmas.   It's a pretty hopeless time of year to have a birthday, something that didn't really cross my mind when trying to have a baby! However, it makes me keen to clear the Christmas detritus and get back to work - I love  creating something special for those poor people who've endured years of joint birthday and christmas presents , or worse, the "she's only just had christmas so I'm sure she doesn't want anything else for her birthday"- type relatives.

Birthday number one was a rather fun affair at a bar and restaurant called Circus in Covent Garden where circus performers do their thing in between courses of scrumptious pan-Asian food.  Our party of 10 were sat at a large communal table which doubled at the stage so we were front row for a fire-eater, a hula-hooping Elvis, dancers and some very impressive acrobats.  I'd checked out the website beforehand and taken some inspiration from the venue's design (by British designer Tom Dixon) to create a cake for the occasion.  The harlequin chequerboard on the sides of the cake reflected the wall at the front of the open kitchen and the feathers and mask captured the circusy, cabaret vibe of the bar.  Inside was a strawberry and champagne sponge with white chocolate ganache, and for a change, I actually got to eat a rather generous slice!



A surprise for the birthday girl!


The second cake has inspired me for this year.  I've done a few cakes with buttercream finishes which take less time than a sugar pasted cake, which in turn means I can produce them for more pocket-friendly prices and for last-minute events.  My friend had a little get-together in our lovely new local pub, The Milk House, and I thought the remains of the Christmas Bailey's would be a great starting point flavour-wise.  I made the sponge with 1/4 soft brown sugar, a dash of butterscotch flavour and replaced some of the flour with ground almonds to make a slightly denser, moister texture.  I decided on a petal design and used cocoa powder to create an ombre, or graduated colour effect on the cake.

Brown sugar sponge with Bailey's buttercream

So, looking forward at 2014, I am considering pulling together a range of buttercream-finish cakes in popular flavours for celebrations which can still be personalised but offer an alternative to more formal cakes.  Watch this space…

Rainbow vanilla sponge with sprinkles finish
Small version


And the large, full-rainbow version!

After dinner coffee sponge with espresso buttercream and petit fours

Ombre roses cake 

Vanilla and strawberry sponge with strawberry buttercream and fondant rosebuds


'Hidden heart' cake - white chocolate mud cake filled with raspberry mousse and finished with white chocolate ganache buttercream and sprinkles

Traditional Victoria sponge filled with vanilla buttercream and strawberry jam, finished with fresh berries