Category: Photos



Meringue and Fresh Fruit Heart, made for a valentines  gift, used butter icing instead of cream  to preserve the meringue for travelling and storage.

Also filled with white chocolate and fruit.

Fruit used:

Strawberries, Blueberries, Mangoes, Red Currents and freeze dried Raspberries


 

 

 

Strawberry & Vanilla cupcakes

 

 

 

 

 

 

 

 

Made with a Jelly not a Jam with a vanilla pudding filling and a soft sweet butter icing, went down a treat.

used a vegetarian jelly and added a little  crushed strawberries before leaving to set, then cut out each circle and place gently over the vanilla filled centre.

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Fresh Lemon Cupcake

These cupcakes are the start of summer for me, made with real lemons they are light and delicious.

Were as you can use a lemon enhancer I have always preferred that fresh real lemon flavour, in a batch of  24 I used the juice of one large lemon, if the sharpness of the lemon is a bit much, you can use less lemon.

I also use a basic cake recipe and added a touch more baking powder.

For the Butter cream, to prevent that splitting look I use a royal icing mix which worked well for me, once mixed  fill your piping bag and put in the fridge to cool for 10 mins, this makes piping the butter cream a lot easier and gives and more defined look to your swirls.

This cupcakes are featured on my wedsite http://www.blackpineapple.moonfruit.com

Cinnamon Rolls


Sticky Sweet

Ingredients
4 g white sugar
7 g active dry yeast 120 ml warm water (110 degrees F/45 degrees C)
120 ml milk
50 g white sugar
55 g butter
6 g salt
2 eggs, beaten
500 g all-purpose flour

Filling
170 g butter
110 g brown sugar
110 g chopped pecans, divided
110 g brown sugar
7 g ground cinnamon
55 g melted butter
Topping
powered sugar
water
Directions
1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
5. Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
7. MIx the powered sugar and water to the thickness you desire and drizzle over the rolls.