Lemon & Lime Swiss Roll – Great British Bake Off 2014!

lemon lime coloured cake swiss roll rainbow

There’s much excitement in the Costello Household tonight – Series 4 of The Great British Bake Off is back! My girls have dictated that we MUST be sat down at 8PM to watch together. Of course, for any important viewing there has to be snacks – I’ve heard a little rumour that tonight is Cake night and Swiss Rolls may feature. So I’ve made my own – Looks horrendous doesn’t it?

I present to you the brightest Swiss Roll you’ll see tonight – Its not as risen as I’d like but that is due to some over zealous stirring when I was adding the colouring. Its based on my previous Swiss Roll which is a recipe I love but I wanted a summery version. We are off on a picnic tomorrow so this will no doubt be joining us.

There’s still time to have a go before series 4 starts at 8PM. Here’s how:

Lemon & Lime Swiss Roll

Serves 10
Prep time 20 minutes
Cook time 11 minutes
Total time 31 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
A tangy Lemon & Lime Swiss Roll perfect for a summery picnic

Ingredients

  • 125g Caster Sugar (plus 2 Tablespoons of extra sugar for decoration)
  • 3 Large Eggs
  • 1 Zest Lemon (plus half of its juice)
  • 1 Zest Lime (plus half of its juice)
  • 125g Plain Flour
  • 1 teaspoon Baking Powder
  • 5 tablespoons Marmalade (I used Lemon & Lime)
  • 284ml Double Cream (Whipped until thick)

Directions

Preheat the oven to 200C. Line a baking tray or Swiss Roll tray with Baking parchment.
Sprinkle the extra caster sugar evenly over the baking tray - the cake will bake on top of this
Using an electric mixer, whisk the eggs and the sugar until thick, pale and fluffy
Add the zest and the juice - slowly folding through
Sift the flour & baking powder and fold in gently
Divide the mixture in half and colour one half yellow (mine is a bit orangey) and the other green.
Pour the mixture into 2 piping bags and snip a small hole at the top - Pipe even stripes lengthways down the tray. Hopefully your mixture won't be as runny as mine.
Bake for 11 minutes and remove from the oven.
As soon as the cake is cool enough to handle, roll up - its ok to do this with the baking paper still attached. It will unroll but this will still make it easier to roll when it is fully cooled.
As soon as fully cooled, spread the marmalade and the cream and roll as tight as possible - Ta-Dah!

coloured cakes
I’m entering this into one of my favourite links – Jenny from Mummy Mishaps is hosting The Great Bloggers Bake Off – Sadly I can’t partake every week but I’m in when I can!

gbbo badge

I’m also linking up to Karen from Lavender & Lovage and her Tea Time Treats linky:

Tea Time Treats

 

Apple & Pineapple Eve’s Pudding – Bake of the Week

apple pineapple eve's pudding cake

I knew I loved this dish long before I knew it was called Eve’s Pudding. Many moons ago, my primary school used to serve this on really rare occasions. I don’t remember much about my school dinners but I do recall just loving this – it was the sweetest of all the desserts. Those dinner ladies certainly didn’t skimp on the added sugar! Most people would have this served with steaming hot custard (or maybe lumpy cold custard if that’s how your school serves it) but I’m strictly an ice-cream girl!

I had some fresh pineapple left over from the weekend so used that up too – it doesn’t need pre cooking, just cut into thinnish strips so it cooks evenly with the apples in the oven. I would have been tempted to add some coconut flavouring but I had none so cinnamon it was – I will try the coconut one day for the true tropical feel.

Eve’s pudding has changed over the years – It is now basically stewed apples with a Victoria Sponge on top but in the 1800′s when it was first recorded, the sponge mixture used breadcrumbs and egg. Ew! It then went onto incorporate suet – To give the dish it’s proper name we should be using ‘Mother Eve’s Pudding”. Raisins are rather popular to be included but I wanted to bring out more of the pineapple so omitted them.

Apple & Pineapple Eve’s Pudding

Serves 6-8
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion Casual Party
Light and fluffy sponge cake with a fruity base - Tropical Eve's Pudding

Ingredients

  • 3 Apples (I used Pink Lady) (Peeled and chopped into chunky slices)
  • 100g Fresh Pineapple (Chopped into medium chunks)
  • 1 teaspoon Ground Cinnamon
  • 175g Caster Sugar
  • 175g Butter
  • 3 Medium Eggs
  • 175g Self-Raising Flour

Directions

Preheat the oven to 160C
Cook the apple in a medium pan with 2 tbsp water until just starting to soften - approx 3 minutes. Take off the heat and stir through the cinnamon.
Line the bottom of a medium oven dish with the pineapple and add the apple on top.
Using an electric mixer, cream together the butter and sugar until pale and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
Sift in the flour and combine using a figure of eight to keep the air in, until just mixed through
Pour on top of the fruit mixture and bake at 160C for 45-50 minutes - It should be golden and a skewer inserted should come out clean.
Perfect served hot with custard or eaten later served with ice-cream.

apple pineapple eve's pudding

It feels like ages since I did a Bake of the Week roundup – Great to see so many entries once again.

My featured Bake of the Week is this wonderful Light Sponge Cake with yogurt and raspberries from My Little Italian Kitchen – There are so many fruity bakes around at the moment. Soft fruits are definitely in abundance! I love how much creamy innards there are in this bake – Alida has definitely not scrimped on her offerings.

yogurt raspberries swiss roll

I’ve done a round up of the many fruity bakes entered into last week’s Bake of the Week …

bakes of the week round up

1. Celebrating National Cherry Day we had Eileen from ET Speaks From Home with these really cute Cherry & Chocolate Chip Muffins
2. One of the best flavour combinations and presented so perfectly in tray bake form from Jenny at Mummy Mishaps, White Chocolate & Raspberry Traybake
3. I have GOT to try these Raspberry & Cointreau Tarts – Just a genius combination from The Lass in the Apron.
4. Beautifully presented – Who could resist Kirsty from Hijacked By Twins’ Chocolate & Apricot Cream Cakes?
5. I’ve never seen Blackcurrant Focaccia before but will definitely be trying this recipe from Baking Queen 74.
6. Another wonderful combination of Peach & Streusel Traybake from Tales from the Kitchen Shed.
7. Fiona from Coombe Mill sacrificed her Gin & Tonic Lemons for this dazzling Lemon Drizzle Cake – We appreciate it!

There were yet more non-fruit delicious bakes this past week too ..

bake of the week online baking group

8. It may be simple but its still mouthwateringly appealing! Tomato & Mozzarella Tart from Julie’s Family Kitchen.
9. Like most households containing children, our has its fair share of loom bands so I did chuckle when I saw Garden, Tea, Cakes and Me’s Loom Band Cake – Its a piñata cake too – genius!
10. And let’s not forget, the relatively healthy with Anne’s Kitchen’s Coconut Brownie Cake – I NEED to get my teeth into those chunks of coconut!

The link for this week’s Bake of the Week is now open! I’m being helped in the kitchen for the next few weeks by my children – I’m bearing up! The link to add the badge to your post is here …

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I’m joining in this week with a few links … A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesdays, Otilia Stocks Foodie Fridays and of course, Lucy’s Cook, Blog, Share.Bangers & Mash’s Spice Trail – where they are celebrating Summer Spice – I’m entering my Tropical bake as its as summery as I get!

Tasty Tuesdays on HonestMum.com recipe-of-the-week

Romanian Mum

 photo 9af5d0df-b279-4c3c-92ad-fc98f562a39a_zpsaca21226.jpg spice trail food link up

 

Cadbury’s Twirl Ice-Cream Cupcakes – Bake of the week

cadbury's twirl ice-cream cupcakes

There’s not just Cadbury’s Twirl ON these cupcakes, there’s Twirl IN them too! AND in the sauce! A triple dose of chocolatey-ness!

Last week, Cadbury’s asked me if I could find it within myself to come up with a recipe using their chocolate bars. I managed to drag myself off the sofa to stick the oven on & came up with my good old Chocolate Cupcakes. Its been a fair old warm week in St Helens (not often I get to say THAT!) so the recipe needed an injection of cool with some ice-cream to even out the creamy chocolate. I’m a bit obsessed with Baked Alaska’s so went down the route of hidden ice-cream in the cupcakes. Dead easy, just scoop out about 1/3 of the cupcake and insert a tablespoon of ice-cream then squeeze the lid back on.

hidden ice-cream cupcakes

I wondered if the cupcakes wouldn’t be quite chocolatey enough but they were great. Lovely and light with plenty of taste – the added chocolate sauce and crumbled Twirls definitely helped though!

cadbury twirl recipe

 

Cadbury’s Twirl Hidden Ice-Cream Cupcakes

Serves 16
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party
These cupcakes are perfect for freezing before the sprinkle of extra chocolate bar and sauce is added.

Ingredients

  • 200g Butter
  • 200g Light Brown Soft Sugar
  • 4 Eggs (Separated)
  • 3 packets Cadbury's Twirl
  • 2 teaspoons Cocoa Powder
  • 4 tablespoons Double Cream
  • 4 tablespoons Milk
  • 200g Self-Raising Flour
  • Vanilla Ice-Cream (Approx 1tablespoon per cupcake)

Directions

Chocolate Cupcakes
Preheat the oven to 170C and line 16 cupcake mould with cupcake cases. I like fairly substantial sized cupcakes so if you want to make smaller ones, you may get up to 20 out of the mixture.
Using an electric mixer,cream together the butter and the sugar. Add the egg yolks, one at a time - Scraping down the bowl after each addition. Add the vanilla extract and mix through.
Crumble one of the Twirl bars into a microwaveable bowl and mix with 2 tablespoons water and melt at 20 second intervals until just melted. Allow to cool for a few minutes.
Add one tablespoon of the SR Flour & 1 teaspoon of cocoa at a time until just all combined.
Whisk the egg whites until they come to stiff peaks.
Mix the chocolate into the butter/sugar/egg mixture and fold in the egg white mixture.
Bake for 18-20 minutes until a skewer comes out clean and allow to cool
Chocolate Sauce
Crumble one of the other Twirls and the remaining teaspoon of cocoa powder into a small pan and add the cream/milk - Melt on a low heat until the chocolate is just melted.
Decoration
Using a small teaspoon, scoop out about 1/3 of the cooled cupcake and replace with a spoonful of vanilla ice-cream. Try to press down the top of the cupcake that you have just removed - You may not be able to use it all, just the crispy 'lid' will disguise the ice-cream. Crumble the last remaining Twirl and use to sprinkle over the cupcakes. Add a drizzle of the sauce. Eat immediately.

One of my most favourite flavours ever, has to be Passion Fruit. Its really not used often enough for my liking – I have awarded Bake of the Week to Kirsty from Hijacked by Twins for her Passion Fruit Cake which looks simply oozing with taste! Kirsty was one of our first and most prolific entrants for Bake of the Week – it is completely lovely to see her back after a short break.

passion fruit cake recipe

Plenty of other entrants too for which I’m very grateful – Especially as time has been against me this fortnight with posting. Anyone else sooo relieved that school is coming to an end?

Lots of lemon around in the baking world at the moment – some delicious looking fruity bakes in general too. I’m always in awe of people who can get a successful strawberry bake without sogginess!

online baking group

1. All About You Blog – Courgette & Lemon Cake – This looks so light and fluffy, just mmmm :-)
2. Julie’s Family Kitchen – Toffee Shortbread - Anything with toffee in it, is a winner for me – These are definitely on my To Be Baked List.
3. Hay in a Day – Lemon Tart - I’m in awe of the pastry skills of this woman! So thin and that tart looks so neat.
4. Lancashire Food – Ginger Zinger Cake - Another speciality flour for the GF bakers!
5. Baking Queeen – Lemon & Blackberry Cake - Brilliant combination of flavours, I bet this has real zing!
6. What Claire Baked – Strawberry & Lemon Roulade - I think I’m a little bit addicted to roulades – I love how awesome they look but how quick they are to prepare.

Thanks to everyone who volunteered to help host Bake of the Week during the holidays – I will be in touch over the next few days.

The linky to next week’s Bake of the Week is now open – Please add the badge to your post and spread the word about our group. If you have chance and can comment on some of the other entries, that would be fab too! I’m so behind this week so I am going to leave this link open until a week on Monday – 28th July (Where did July disappear to?)

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Many Thanks to Cadbury’s who supplied me with plenty of bars of chocolate to help with this recipe (and some extra for the writing up part too!). Cadbury’s have asked me to share details of a competition available where you can get a sculpture of your favourite item made IN CHOCOLATE! Entry is through special promotional packs of chocolate (including Twirls) For more details please visit http://www.freethejoy.cadbury.co.uk/ There’s also the change to win other prizes worth up to £5000!

As usual I’m entering this recipe into Emily’s Recipe of the Week, Vicki’s Tasty Tuesdays and Lucy’s Cook, Blog, Share

CookBlogShare

tasty tuesdays

recipe-of-the-week

Toffee & Pecan Roulade – Bake of the Week

toffee pecan caramel roulade

Remember the caramel recipe from last week? I promised that there would be follow up recipes, using the leftover caramel (well, the bits I didn’t eat straight off the spoon!). This is a dessert that me & Mr C buy as our treat once in a while. It bugs me every time I buy it though, because I know that I could make it.

And I finally did! And it was fantastic. And it was twice the size and at least half the price of the shop bought version!

 

Toffee Pecan Meringue Roulade

Serves 8-10
Prep time 15 minutes
Cook time 18 minutes
Total time 33 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Much bigger than the shop-bought versions! This meringue roulade is easy to make and so deliciously light. Serve with loads of caramel sauce and a sprinkling of pecans.

Ingredients

  • 5 Egg Whites
  • 260g Caster Sugar
  • 1 teaspoon Cornflour
  • 1 teaspoon White Vinegar
  • 100g Pecan nuts (Chopped into small pieces)
  • 284ml Double Cream
  • 6-8 tablespoons Caramel (See Coconut Sponge with caramel sauce post for recipe details)

Directions

Preheat the oven to 160C and line a suitable oven tray or swiss roll tray with baking parchment
Whisk the egg whites until you get stiff peaks
Slowly (and I mean really slowly) add the sugar - No more than a dessert spoon at a time. Keep mixing at a medium speed. You should still have a fairly stiff mixture.
Very gently, fold in the cornflour and the vinegar.
Spread evenly on the baking tray and smooth with a spatula. Sprinkle on 30g of the pecan nuts on top of the meringue & Bake for 16-18 mins until golden
Remove from the oven and allow to cool completely. Use this time to whisk your double cream until it is thick. and get your caramel out of the fridge to help it spread more easily.
Turn over the meringue onto another piece of baking parchment (some of the pecans will fall off) and peel away the cooked paper gently. Using a knife, cut about 1cm in (only 1/2 way through the meringue) - This will help the meringue roll more evenly.
Spread the caramel over the meringue - I ended up with some areas that had huge blobs but this adds to the taste. Spread over the cream too and sprinkle the remaining pecans over the cream.
Start to roll, using the paper to guide you and keeping the roll as tight as you can.
Eat a huge chunk with a cup of tea (even at 24C a cuppa tastes brilliant!) and keep the rest in the fridge. Will keep for up to 2 days.

Let me know how you get on – I’m particularly intrigued how people that usually buy this find the homemade version!

 

  portion toffee pecan roulade

Huge variety of bakes for this week’s Bake of the Week. It was really difficult to choose one that struck me. I’ve gone with Eileen from Et Speaks From Home’s Lavender Shortbread. I was watching Breakfast news this morning (a very rare occasion in-between episodes of Ben & Holly) and they were reporting from a field of lavender. The news reporter was pretending to like the lavender biscuits she was eating all in the name of tv. There would be no preceding with Eileen’s biscuits – they look wonderful. Such an event bake and fantastic photos!.

lavender biscuits

Chocolate featured massively in this week’s bakes. Here are the entries …

chocolate bakes

1. Cadbury’s Marvellous Mix Ups Piñata Cake from Mummy Mishaps. How amazing does this look? I bashed my first edible piñata this week and loved the experience!
2. Delicious looking and so neatly presented Cocoa Molasses Fudge from The Lass in the Apron
3. Jen from Mum In The Madhouse has been baking with her kids this week and produced these luxurious Chocolate Pots. And guess what? She even says they are healthy-ah! Does that mean we can have 2?
4. I can’t get over Marie’s Snickers Stuffed Peanut Butter Cookies with their gooey centres – Just pure bliss!
5. If you go over to the Chocolate Log Blog today, you sure of some Chocolate Waffles with Lemon Curd & Strawberries – The colours in this post are incredible!
6. Rocky Road was and still is, one of my favourite things to make with the kids 0 Mummy Whiskers has incorporate Alpha Bites into her Alphabet Rocky Road (the baked ones not the frozen potato version!)

If chocolate isn’t your thing, there were plenty of other bakes available too. Seriously, I’m bowled over by how many of you play along with my in Bake of the Week – Thanks loads!

bake of the week linky part 2

7. I actually gasped when I saw this masterpiece: A Brazilian Baked Custard Coconut Flan from Vohn’s Vittles – Oh how I wish I liked Custard! The shape is so precise – a centrepiece for any celebration! Fantastic.
8. The colours again on this Strawberries & Cream Cheesecake look so inviting. I love that very pale pink – so very different to the colour of shop bought cheesecakes.
9. Rebecca from AAU Blog made me chuckle with her No-Bake Muesli Bars – Now that’s how to make breakfast appealing!
10. A throw back to my childhood with In the Playroom’s Easy Jam Tarts – Again, Anna has been baking with the kids this week.
11. Another wonderful creation from Jenny at MummyMakesCakes – An Elsa’s Ice Palace – I know many a young lady who would LOVE this!
12. And last but in no way least, the most luscious Strawberries & Cream Naked Cake from Lucy at SuperGoldenBakes – I know the stress of making these naked cakes and to get the bake so even and neat show true skill. Just WoW! (PS Its up to you if you want to eat it whilst naked!)

The linky is now open for next week’s – I know I’m late so I’m giving you until Tuesday morning to enter before I close the link). If you would be so kind to add the badge to the bottom of your posts, that would be fantastic. Thanks x

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I’m trialling the InLinkz linky tool as no-one (including me) liked the previous way of linking – If its any better or worse, please feel free to say!

REQUEST: I’ll be off on my hols in a few weeks and would love Bake of the Week to continue in my absence. If anyone is interested in hosting for a week, please shout! You seriously can’t do any worse a job than me! Thank you!

I’m linking up as usual to a few fellow links:

Emily at A Mummy Too’s Recipe of the Week, Vicki at Honest Mum and Lucy at SupergoldenBakes

tasty tuesdays CookBlogShare recipe-of-the-week

Peach & Almond Loaf Cake – Bake of the Week

Peach Almond Loaf Cake

Another instalment in the Use Your Loaf recipe collection. Celebrating all that is good and versatile about the beloved Loaf Tin. This is one of my nicest bakes – I am so pleased every time it turns out. Particularly, as peaches sometimes have a tendency to make a cake a little soggy. The secret of this one is to keep cooking on 170C for longer than you think it needs. The temperature isn’t high enough to make it turn too dark – I particularly like the summery colour of this cake.

I used tinned peaches in this particular bake but fresh peaches work equally well. The honest truth is, that I’m still not feeling 100% so didn’t haven’t the energy to go shopping for fresh.

Peach & Almond Loaf Cake

Serves 10+
Prep time 10 minutes
Cook time 55 minutes
Total time 1 hours, 5 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue

Ingredients

  • 150g Caster Sugar
  • 150g Butter
  • 2 Eggs
  • 1/2 teaspoon Almond Extract
  • 30ml Milk
  • 250g Self Raising Flour
  • 50g Flaked Almonds
  • 1 Small Tin Peaches (approx 200g) or 2 small fresh peaches

Directions

Preheat the oven to 170C and line a Loaf Tin - I use disposable loaf tin liners from Lakeland - They are fab!
Using an electric whisk on a medium speed, cream together the sugar and butter until pale and smooth (about 2 mins)
Add the eggs, one at a time, continually whisking and using a spatula to clean down the sides of the bowl so thoroughly mixed. Add the Almond Extract.
Reduce the speed to low and add the milk and flour alternately, a little at a time.
Chope the peaches into 1cm chunks and drain well - You might want to place in some kitchen roll to drain off the excess syrup/juice if using tinned peaches.
Mix through the flaked almonds and pour into the loaf tin
Cook for 45-55 minutes until a skewer comes out completely clean. I then leave the cake cooking for a further 5 minutes to make sure the inside is thoroughly cooked - This recipe can take it.
Serve with raspberry ripple ice-cream and a sunny afternoon!

Wonderful to see so many regular people taking part in last week’s Bake of the Week: Passion Fruit Poke Cupcakes definitely got people talking!

I met the lovely Eileen from ET Speaks From Home this week and can confirm that she is just as fab in real life as my friend in the computer! She has provided some delicious Scones this week.

easy-bake-scones

I love the thought of making my own pitta breads – Eileen also shared her post on when she made hers. She makes it look sooo easy!

pitta bread recipe

Another friend, Claire shared with us these divine Rose & Raspberry Brownies – How luxurious do they look?

rose raspberry brownies

There was more brownie love in the form of Chocolate Hot Cross Bun Brownies – a genius combination from Mummy Mishaps

hot cross buns brownie recipe

There was more luxury in the form of a Malteaser Chocolate Malt Cake from Hijacked By Twins. This looks so rich!

melatease chocolate Malt Cake

And an incredible Eggless Chocolate Cake that cost only 90 pence from Searching for Spice – Not that’s economical!

90 p chocolate cake

I’m a sucker for anything rainbow and completely love these rainbow cupcakes from Mummy Makes Cakes – Both sponge and frosting!

Rainbow-cakes-300x225

I really love the pattern that the oranges make in Madhouse Family Reviews Orange, Polenta & Olive Oil Cake – I feel an upside down cake coming to the Costello house very soon!

orange, polenta, olive oil, Cake

Massive thank you to everyone who entered last week – The new Bake of the Week link up is now OPEN! I’m extending the closing date until Tuesday 27th May due to the late start and the bank holiday. Don’t forget to spread the word and lets see what everyone bakes up over the weekend.

Here’s the badge to place on your post – tell the world you are part of the Bake of the Week Team!

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I’m entering this recipe into A Mummy Too’s Recipe of the Week

recipe-of-the-week

 

Sainsbury’s Cake Book Giveaway & Review

competition giveaway cake book

Competition Now Ended: The lucky winner is Chloe Elphick. Chloe could you please contact me via email with your address and I will get the book sent out to you asap. Congratulations!

 

Its pretty common knowledge that I cannot resist a cake book – I’ve had to start limiting myself to only ones that are really good as space is rapidly running out. (I’m still hoping that one day I’ll get my haven of peace in the conservatory being converted to a snug/library). When Sainsbury’s contacted me asking me to review their Cake book (There’s no messing, its simply called ‘Cake’), all will power went out of the window. I was slightly sceptical though, wondering what could possibly be new in a supermarket cake decorating and baking book?

I was wrong.

how to make cakes with sweets inside

This has quickly turned into the cake book of the moment for me. There’s so many techniques that I’ve been wanting to try for ages but not got round to. I could possibly have googled the techniques on the internet, but its super handy to have them all in one book.

There’s at least 50 different cake designs to choose from with ratings to show how easy or complicated the design is to achieve. Each cake has a photograph alongside pics of the steps to achieving the finished look.

shapes inside cakes

The colours of the cakes are great. There’s cakes that even beginners can do and some for the more advanced (wedding cake that could be used for a really special party). All the latest trends are in there from the baked shaped in the middle of a cake to the surprise sweets piñata type of cake that are so popular.

I know that I will be using this book asa reference for quite a while to come – its definitely not been relegated to the ‘Nice book but not much in it’ shelf. My copy is covered in butter stains & splashes of vanilla extract already.

making a cupcake bouquet

Sainsbury’s have kindly offered another copy of this book to be used as a giveaway. To enter please follow the Rafflecopter instructions below. The draw will close on Monday 5th May and the winner will be notified as soon as possible. I will send the book out to the winner as soon as the winner has been verified. If any steps have been missed out when entering the competition, another winner will be selected at random.

Thanks for entering – I’m sure the winner will be very happy with their book! Happy Baking and Decorating!

a Rafflecopter giveaway

Sticky Gingercake – Bake of the Week

ginger cake gingerbread recipe

Well, we’re back from a fantastic time at Center Parcs. Lots more about that to follow but for now I want to share my latest Bake of the Week entry.

I make this Sticky Gingercake a lot when we are going somewhere for a few days – It lasts really well and the stickiness gets even better if you can leave it alone in tin foil for about 3 days. I tend to make double so we have some to eat while the rest is ‘improving’.

Sticky Ginger Cake

Meal type Dessert, Lunch, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold

Ingredients

  • 8oz Butter
  • 8oz Soft Light Brown Sugar
  • 6oz treacle (I tend to just pour it in and guess - these are rough estimates)
  • 8oz Golden Syrup (Again just pour it in over the sugar and butter)
  • 4 teaspoons ground ginger
  • 7oz plain flour
  • 2oz porridge oats
  • 2 Large eggs (whisked)
  • 1/2 pint Milk (I use Semi Skimmed)

Directions

Preheat the oven to 160C and line a 10" square tin (not a loose bottomed one)
Melt the butter, sugar, treacle, syrup and ginger in a pan, slowly - When melted, remove from the heat and allow to cool
In a large bowl, add the flour and oats. Make a well in the middle.
Gradually add the eggs and then the cooled butter/syrup mixture - keep mixing together.
Whilst still mixing, add the milk.
When all combined, pour into the tin (it will be a pourable consistency) and bake for 45-55 minutes
A needle should come out clear and the cake should be fairly crisp on the top. Enjoy!

Lovely to see that there was an entry for the first ever week of Bake of the Week – Kirsty from Hijacked by Twins entered the richest looking St Patrick’s Chocolate & Guinness Cake.

20140315_202239

The link is now open for this week’s Bake of the Week – Don’t be shy, get entering. I will tweet and Pin any entries swell as commenting and having a good old root around your blog! any baked items will do – bread, cakes, biscuits, tarts, desserts – in fact, why stop at one? Feel free to pinch the badge below and let other knows that you have entered (not compulsory)

 

Casa Costello
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I’m also entering this Ginger Cake recipe into Emily’s Recipe of the Week linky.

Link up your recipe of the week

And a new one … I’m getting involved this week with Honest Mum’s Tasty Tuesday. Why not head over to see what other tasty treats have been consumed over the past week?

Tasty Tuesdays on HonestMum.com

The lovely Romanian Mum has resurrected her Friday Foodie linky so I’m supporting her by linking up this recipe once again.

Romanian Mum
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Stollen Recipe

stollenpm

Stollen is a German fruitcake said to sometimes contain marzipan – Sometimes??? Every time in our house. I wasn’t sure whether it was classed as a bread or a cake but my research has declared that it is most definitely CAKE.

All other Stollen recipes I have ever seen have contained mixed peel. I have tried my best to learn to like mixed (or candied) peel but I just can’t. There is nothing like the disappointment of tucking into a delicious treat/slice of cake to get a mouthful of bitter peel. Eew! I’ve learn to adapt quite a few recipes over the years – My fruit cake recipe doesn’t contain peel either. Stollen is one of my hidden gems – I always think it doesn’t look that impressive but the taste makes up for it.

I love the red flecks of the glace cherries and the icing sugar on top is just a delightful treat. I’ve just given this recipe a test at our WI’s Cake and Bake night when the theme was ‘Christmas Bakes’ – I’m pleased to say that it went down really well.

We are having visitors tonight for the annual Christmas present swap – I’d love to think I’d be able to knock one of these Stollens up by then but its not likely with the 3 Amigos off school!

Stollen Recipe - with no Mixed/Candied Peel

Stollen Recipe - with no Mixed/Candied Peel

Ingredients

  • 100ml lukewarm milk
  • 1 sachet dried yeast
  • 200g Bread/Extra Strong flour - I see Tesco's Own
  • Pinch of salt
  • 25g Ground Almonds
  • 2tsp Mixed Spice - I used Steenberg's
  • 70g sultanas
  • 70g raisins
  • 50g glace cherries (I cut into halves)
  • 30g Flaked almonds
  • 50g melted butter
  • 2 medium eggs (whisked)
  • 350g - 400g Natural Marzipan (I have been known to use a full 500g packet so go for your life if you like more)
  • 3 Tbsp Icing Sugar

Instructions

  1. Mix the yeast and the warm milk together in a jog and leave to rest for approx 10 minutes - It should be foamy when you return.
  2. In the meantime, mix together the flour, 1 tsp of the mixed spice, sugar, dried fruit, salt, nuts & butter in a large bowl.
  3. Make a well in the bottom and add the eggs & yeast/milk mixture and fold in.
  4. Knead well for at least 10 mins if doing by hand, making sure that all the fruit is evenly spread throughout the dough.
  5. Leave for at least 30-45 minutes to prove - I was in a rush in this picture and didn't leave it nearly long enough. Your dough should have doubled in size.
  6. When your dough has doubled, knead again for approx 3 minutes.
  7. Roll out your marzipan into a rectangle - The length should be around 8 inches.
  8. Flatten out on a lightly floured surface until it measure at least 8 inches in length.
  9. Lay the marzipan over the top, covering 2 thirds of the dough and fold over the side that does not have the marzipan on it towards the middle. Fold the other third with the marzipan on top of this third so you have a zig zag of marzipan inside the stollen loaf.
  10. Flip the dough over so the seal is on the bottom - Don't worry if some of the marzipan tries to escape during cooking.
  11. Leave to prove again for between 45 mins to 1 hour in a warm place.
  12. Bake at 170C for 50 mins - This recipe takes slightly longer than other stollen recipes due to the extra marzipan. It should lovely and golden when it comes out of the oven.
  13. Mix the remaining tsp of mixed spice and the icing sugar together and when the stollen has cooled for around 10-15mins, sprinkle over the top.
  14. Leave to cool completely, slice and enjoy with a cup of tea!
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Chocolate Orange Disaster Cake – Clandestine Cakealong

baileys orange truffle buttercream

This cake was no disaster, I’m telling you! The story behind this being a disaster cake is that Rachel dropped it on her way to her Clandestine Cake Club. I cannot tell you how many times over the years, I have been struggling under the weight of an enormous wedding cake and someone has joked about not dropping it. Happy to say, I’ve never dropped one …yet!

I did amend this recipe as Rachel’s original had an alcoholic buttercream with it – Much as I love my orange flavoured liquors, they are not that suitable with 3 kids in the house. I reverted to my trusty choc orange buttercream recipe and it went perfectly – Recipe below. Just to wind Dermot up, I also included some slices of Popping Candy Terry’s chocolate orange too. (I completely forgot it was popping candy and gave Tara a slice this morning – you should have seen her face!)

chocolate orange sponge cake

Chocolate Orange Disaster Cake – Clandestine Cakealong

Chocolate Orange Disaster Cake – Clandestine Cakealong

Ingredients

  • 125g Milk chocolate
  • 2 tbsp water
  • 100g Butter/Dairy Spread
  • 3 tbsp milk
  • 250-300g Icing Sugar - Amounts depends on how stiff you like your buttercream
  • 2 tbsp Balieys Orange Truffle or 2 tsp Orange Extract if you want non-alcoholic

Instructions

  1. Melt the chocolate and the water in the microwave until just melted and allow to cool
  2. When still quite warm, thoroughly mix the butter into the chocolate - I did this by hand with a knife
  3. Alternate adding a splash of the milk and the icing sugar and mix together until thoroughly combined
  4. Add the Baileys or the Orange Extract
  5. There should be enough mixture to spread in-between 2x8" cakes and all over the top and sides.
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Thank you very much to Stork for the free sample. I used it to make this recipe and it worked just great!

I’m back on track now with the Clandestine Cakealong – I think we’ll go with Lynn Hill’s Light Stem Ginger Cake for our next bake. Linky for your Chocolate Orange Disasters will remain open until Wed 20th November. Ginger Cake will be up Thurs 21st Nov.

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I’m joining in this week with Emily from A Mummy Too and her fabulous Recipe of the Week link – Its the place to go to for brand new recipes – Let’s face it, at this time of the year, we need a little inspiration!

Link up your recipe of the week

Caramel and Cream Religieuse – Great Bloggers Bake Off

The week I’ve been waiting for – Choux Pastry week! I will never get over the wonder of watching choux pastry cook in the pan. The last time I attempted it though, I had got a little bit cocky and had a complete disaster. You can imagine the stick I have got ever since over my flat eclairs!

No such disaster today – shows that it pays to follow the rules! I completely let my pastry cool before I beat in the eggs in the kitchen aid.

My recipe that I’ve adapted over the years is:

Caramel and Cream Religieuse - Choux Pastry Recipe

Caramel and Cream Religieuse - Choux Pastry Recipe

Ingredients

  • 80g butter (Mine was slightly out of date but it didn't seem to spoil it!)
  • 200g luke warm water
  • Pinch of salt
  • 140g plain flour
  • 3 large eggs
  • Caramel Sauce - either shop bought or homemade

Instructions

  1. Add the butter, water and salt to pan and heat until it just starts to boil.
  2. Immediately remove from the heat and add the flour all in one go.
  3. Mix like mad with a wooden spatula or spoon until it comes together in one ball.
  4. Add back to the heat for 1 more minute.
  5. Take out of the pan and leave to cool completely.
  6. Mix in an electric mixer and add the eggs gradually. You should end up with not too sloppy a mixture.
  7. Put in a piping bag and pipe onto a lined baking tray. Pipe an equal amount of large balls and small balls at least 2 inches apart.
  8. Bake at 200C for 15 mins. Open the door then immediately shut it and then carrying on baking for 5-10mins at a reduced temp of 180C.
  9. Remove from the oven and allow to cool completely. Fill each ball with fresh whipped cream and stack a small ball on top of a large ball.
  10. Pipe little stars on cream around the join of the 2 balls and spread caramel sauce on top.
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I’m joining in with Helen Jessop and Jenny Paulin as part of the Great Blogger’s Bake Off – Can’t wait for next week – Maybe I might even stretch to 2 bakes!

mummy mishaps