Cake -

Giant Zesty Lemon Fondant Fancy: Clandestine Cakealong

By Helen | June 11, 2013 - 7:12 am | Aardvark Cakes, Baking, Cake, Cakes, Clandestine Cake-A-Long

I think I’ve found my new favourite cake (I’m also sure I’ve said this before!) No, seriously, I made a discovery yesterday that will change my ‘go-to’ cake whenever I have to take a cake somewhere.

The Lemon Fondant Fancy is one of those cakes that looks impossible to do but is really quite easy. It does help that the base cake is only 6″ square so when it comes to covering it, it isn’t too difficult to get neat.

I made the buttercream (for the bump) with more icing sugar than usual to make it extra hard. I was worried that with it being so hot at the moment, the weight of the covering might squash it down. But that didn’t happen.

I did cover the cake and the bump with marzipan before covering with the yellow fondant icing as I love the taste of marzipan and I wanted a really neat finish. I suppose if you didn’t like the taste of marzipan, a thicker covering of just fondant would do just as well.

The recipe is the brainwave of Jini Mulukutla, who I will try to have interviewed in the next few days. Jini’s recipe says to spread lemon curd in the centre of the cake and to stick the fondant down with the curd also. I was lucky enough to be sent some marmalades and jams from the lovely people at Mackays last month though, and wanted to see what would happen if I used marmalade instead. I thought that maybe it would be too tangy – I think I had convinced myself from being a child that marmalade was too bitter a taste. How wrong I was! It added just the perfect zesty taste. I am definitely going to be using marmalade as a substitute for spreading jam on a cake from now on. I also have another marmalade recipe coming up in a couple of days … watch this space!

We had some very tasty looking bakes from our last Cake-a-long – The Torta Columbina Cake.
Victoria Murray gave us this very neat example.

Source: Uploaded by user via Victoria on Pinterest

Rhonda Kirby gave hers a bit of bling with some purple sprinkles

Rhonda’s sparkly Torta Columbina

Katy Hough had so much more success with her sugar topping than I did.

Katy’s tasty looking Torta Columbina

And last but not least is Cassandra’s delicious looking bake. Cassandra forgot to put on her topping and sugar beads. I love this as that is just the sort of thing I do. I can’t tell you how many times I’ve gone to put a cake in the oven to find I’ve forgotten to add sugar or eggs!

Source: Uploaded by user via Cassandra on Pinterest

Our bake for the next fortnight (and I promise it will be a fortnight) is the Father’s Day Spiced Ale Cake. This is my lovely friend, Deb Connor’s cake and I’ve actually tasted this cake. Hope I can do it justice when I bake it for Dermot for Father’s Day this weekend. I will be back with the roundup and the next bake on Monday 24th June. Happy Baking!

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Tatty Teddy/Me to You Birthday Cake: Cake of the Week and a rare family photo

By Helen | June 3, 2013 - 10:20 pm | Aardvark Cakes, Birthday Cake, Cake, Cake of the Week, Cakes, Children, Family, Violet

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Please excuse the look and layout of the blog. It is sick. Very sick. A new flashy blog look will be up soon!

We had a lovely day yesterday. We held Violet’s 7th birthday party. We were brave and invited the whole class plus extra friend’s children. If everyone could have made it, we would have ended up with 55+ children but in the end, 40+ could come. (Still enough!)

As usual, time was of the essence this week. We only got back from being in London where Mil was at her last England Talent Squad, on Wednesday night. Obviously, I hadn’t started any party preparations or THE CAKE before we went – that would be far too sensible! So, all systems go and 2 very late nights, here’s what we ended up with.

A brave Dermot delivering the cake!

My instructions were to make a 3 tier cake with mostly chocolate cake and a Tatty Teddy theme. I saw the ribbon in John Lewis’ on Oxford Street earlier in the week and thought immediately of the cake. When I got it home, I discovered it was Washi Tape though but decided to go with it anyway. Think I just about got away with it, although the ribbon isn’t as neat as I normally prefer. It was pointed out that I had only made 6 stars (never thought to put 7!) and Violet told me this morning that I should have put ‘Violet IS 7′! What a failure as a mother

We took a moment at the end of the party to have our picture taken by our lovely friend, Cara. Amazingly, we are all looking the same way and smiling – what a professional!

Scooby Doo Cake – Cake of the Week

By Helen | May 13, 2013 - 10:14 pm | Aardvark Cakes, Birthday Cake, Cake, Cake of the Week, Cakes, Children's Cakes

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Why did no-one tell me about the joys of plastic figures earlier? I spent years of my life that I will never get back making teeny sugar figures and now I discover how brilliant pre bought figurines are.

I temporarily came out of retirement to make little Hugo’s cake – He’s special enough to me that it was worth it! Actually I really enjoyed having a potter and Cara (Hugo’s mum) is a dream to cake for (its a verb you know!) – She gives me complete freedom and even went and bought the figures to put on the cake.

Cake purists among you are probably shouting at the screen about a non-edible medium being used – Sterilise the figures with alcohol (vodka or gin). It will evaporate. Also if you are using sugarpaste to stick the figure to the cake, the blob with come off on the feet of the character so the plastic won’t ever touch the cake.

I think I may start the odd session of pottering about with marzipan/sugarpaste but am definitely not about to start the business up again. The thought of taking orders and being responsible for wedding cakes still makes me quiver slightly. Could be something to do with how busy I am being Mum’s taxi.

For info, the Scooby Doo Characters are currently £6.99 at B&M – now try to convince me that homemade sugar figures are better!

Hope you like! What has everyone else been up to this week? Had a creative week? Feel free to show off your creations by adding to the linky below.

Cake of the Week: Swiss Roll – A revelation!

By Helen | May 3, 2013 - 5:18 pm | Aardvark Cakes, Baking, Cake, Cake of the Week, Cake Recipes, Cakes, Celebration Cake, Recipes

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How have I gone 39 years without making a swiss roll? Even more to the point, how didn’t I know that they were so easy and so satisfying to make?

Last Sunday we were having a family getogether as we do every year around the time of our Dad’s anniversary and Mum’s birthday. As usual, I had been mad busy during the run up to the day. I had every intention of producing a masterpiece but thought it would end up being a Mr Kipling/Costco special.

On Sunday morning though, 4 of us did the Swimathon raising money for Marie Curie. Amazing how a swim can leave you feeling energised and utterly needing cake!

I came home and thought Swiss Roll like you do. A quick nosy round at old cookbooks and I came up with a recipe of my own. I was wanting to go for HUGE while we were expecting 13 of us.

Swiss Roll – A revelation!

Rating: 51

Prep Time: 14 minutes

Cook Time: 11 minutes

Total Time: 25 minutes

Yield: At least 8-10 generous pieces

Swiss Roll – A revelation!

Ingredients

3 large eggs
125g caster sugar
Splash of vanilla extract
125g plain flour
Plenty of strawberry jam
Punnet of strawberries
Tub of whipping cream - whipped until fairly thick
4 tbsp extra caster sugar for decoration
Icing Sugar to sprinkle over finished cake

Instructions

Preheat the oven to 200C
Line an oven tray with baking parchment and sprinkle the caster sugar over it evenly.
Whisk the sugar and the eggs for at least 10 minutes until really pale and visibly thickened. You should get a trail when the whisk has been removed from the mixture.
Add in the vanilla extract.
Fold in the flour very gently and slowly.
Spread evenly over the sugar sprinkled baking parchment and put in the oven to cook for 11 minutes. This was the biggest revelation for me, that the cake cooks in such a short time - If you get a move on, you could even have one ready for your afters (dessert if you are not northern ;-))
Remove from the oven and allow to cool slightly.
Before the cake is fully cooled, roll it so the cake is still malleable enough to shape - I also cut off the very ends to give a neat finish but I think that was a bit pretentious and actually wasted valuable cake.
Unravel and allow to cool completely.
Spread a generous layer of the jam and cream on the cake and spread thin slices of strawberries evenly over the cake.
Roll up again, sprinkle with the icing sugar and put on a rectangle plate if you have one. You can even add a spare strawberry at the front if you really want to be poncey!

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I’ve not done a Cake of the Week post for ages – Feel free to join in if you’ve been producing masterpieces recently. I’ll do a round up at the end of next week if we get entries.

Featherlight Cake: Clandestine Cake-a-long 3

By Helen | March 26, 2013 - 7:25 am | Baking, Cake, Cakes, Clandestine Cake-A-Long

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Helen Jones, you are a genius! This cake is a revelation. A fat-free sponge that comes together ultra quickly and feels somehow luxurious but not guilt ridden to eat. (even with a shed load of fresh cream in the middle). Our cake for the Cake-a-long this fortnight is the magnificent Featherlight Cake on page 15 of the Clandestine Cake Cookbook.

We actually made and ate this cake early last week for a late Mother’s Day treat but it has taken me forever to get to the laptop to post about it. Never fear, the Cake-a-long is back on track – I actually was away with Millie’s synchro this weekend and I didn’t want to advertise to the whole world that the house was empty. Back now – burglars, you snooze, you lose and all that!

I’m sure that this recipe will be one that I will go back to over and over again. I can’t stress enough how refreshing this cake was to an ordinary sponge. I was tempted to add a splash of vanilla extract but decided not to mess with Helen’s design. It was fine without the vanilla in the end but I may try experimenting with other flavours in future. I’m thinking lemon rind and lemon curd would be amazing.

I know a couple of people have already baked this cake in preparation for this week -if you haven’t made it yet, it would be a fantastic alternative to all the stodge of Easter chocolate. I will hopefully post more information about the recipe creator, Helen Jones in the round up post.

So, go ahead! Let’s see your creations – Is anyone planning on filling with anything different to the suggested jam and fresh cream? If anyone is struggling with putting their photo on pinterest, please feel free to email me and I will do my best to help.

Our next cake will be the Torta Colombina by Euan Greig on page 116 – a Italian Easter inspired cake with an orangey taste – Can’t wait!

The linky for the Feather light cake will remain open until next Monday (1st April).

Toffee Shock Cake RoundUp: Cake-a-long 2

By Helen | March 18, 2013 - 10:23 pm | Aardvark Cakes, Baking, Cake, Cakes, Clandestine Cake-A-Long

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I need to apologise – I’m a week late with the round up and the next bake for the Cake-a-long. Life once again just got in the way.

We had a good turnout once more for the second in our Cake-a-long marathon – Hands up who enjoyed the Toffee Shock Cake? Me Me ME!!! There was certainly plenty of this cake to go round so if you happened to visit the Costello residence you would have received a generous slab of it.

Lovely to see our bakers stuck with the 4 tiers – Rhonda even gave us a peek at the inside of her cake!

Cor! Now there’s an inside to a cake!

For the fudge and toffee lover

Katy certainly didn’t hold back with her toffee toppings on her cake – No shortage of calories in this cake but isn’t it so neat?

The tallest Toffee Cake ever?

Cassandra’s cake is super tall – she had the opposite problem to me with the topping and had to warm hers up as it had set too hard!

Seeing Stars!

And last but not least, we have Victoria who had the genius idea of adding some chocolate stars to her cake.

Thanks for joining in everyone. If you would like to join us in baking our way through the Clandestine Cake Cookbook, we would love it. There’s no pressure to join in every week and no competition (Good job, I would have well lost by now!)

Cake of the Week: Parma Violet Cake

By Helen | March 15, 2013 - 7:52 am | Aardvark Cakes, Baking, Cake, Cake of the Week, Recipes, Violet

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For one night only this cake was also known as The Violet Mary Costello Cake. (see photo!)

I have a new addiction – crushing up sweets and concocting various cake recipes. This was my offering to our latest Clandestine Cake Club held in St Helens last week. Our theme was Spring and I thought spring flowers and pastel colours would suit the theme.

Off I tottered to Amazon and duly ordered some Violet Syrup – I was going to go the whole hog and order crystalised violets but quite frankly, they were deeply ugly so I didn’t bother. Days went by and no sign of the violet syrup (I am in fact a week after the CCC still waiting for it to arrive and may be having a Parma Violet Cocktail night when it eventually does!) Not one to be deterred, I thought how best can I get a violet taste and so started the search for Parma Violets.

Turns out that they are considered quite a delicacy in St Helens – I was under no illusion previously that we were a Mecca for unusual ingredients but blinking hek, Parma Violets!?! Many a shopkeeper looked at me like I’d lost my marbles until my friend, Sue visited the good old market – Hurrah! I was now the proud owner of 40 packets. Yes, you read right – 40!!!

By now I had already made a sponge cake (just a normal vanilla sponge) so I crushed up 10 of the packets by bashing with a rolling pin in a heavy duty foodbag – I’m not ruining my Magimix for the sake of some Parma Violets! I mixed the crushed sweets with some thick buttercream/frosting and popped in the fridge for a few hours – I think the taste was slightly more concentrated because of this step but I’m sure if you ate straightaway it would be fine. The sweets weren’t completely crushed to fine sugar but the little flecks gave a lovely texture when we ate it. The parma violet taste was delicious and gave a little aftertaste kick – it was even nicer the next day. I also sprinkled some fine Parma Violet powder over the icing on the top of the cake for added flavour.

I’m thinking my next mission might be to try crushed Swizzels or even pear drops (although they do make me cough!) Can you think of any sweet suggestions? Don’t blame me though when you get told off by your dentist!

I know its been yonks since I did a cake of the week linky but if there’s anyone that would like to link up, I’d love to see your work.

Top 120 Recipes for 2013

By Helen | December 30, 2012 - 10:58 pm | Baking, Biscuits, Cake, Cake Recipes, Cakes, Ice Cream Recipes, Recipes

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Our house has a LOT of cookbooks, no even more than a lot, nearly hundreds! We use them a lot but I’m finding increasingly that we are turning to the iPad for quick how-tos. At any one time though, I have a huge list of recipes I’d like to make out of the books – well, this will be the year that the list gets some attention. I’ve tried to reduce it too ‘just’ a 100 but there’s just so much I want to get through.

Since giving up the cake business last summer, we have really worked hard to eat well and cook from scratch – I have to be honest that we were a jar family eating a lot of convenience food when we were constantly surrounded by food. We concentrated on the basics first conquering risottos, yorkshire puddings, homemade pizza dough, palovas, lasagne sauces, shepherds pies and basic pasta dishes during the last year so we are ready to move onto to some more challenging dishes.

I’m not promising to get through the whole list in a year (nearly 2.5 new dishes a week might be a step too far for the kids and the budget) but will do my best. Some are really simple and you might find yourself saying “she doesn’t know how to make that?” (Corned Beef Hash anyone?) but its our project, so bear with us!

I’ve arranged the recipes in food groups but unsuprisingly there are tons of cakes and biscuits! Once I’ve blogged about a recipe, I’ll come back here and link back to the post.

What about you? Do you have a wish list of food you’d like to try/cook? Feel free to pinch this one if there are any that you fancy.

And now to the list …

Mousses/Souffles

1. Lemon/Orange Mousse
2. Passion Fruit Souffle
3. Tangerine Mousse with Sweet Pink Grapefruit & Crispy Phyllo Ruffles

Jams/Chutneys

4. Lemon Curd
5. Passion Fruit Curd
6. Hot Chilli Jelly

Soups

7. Seafood Chowder
8. Roasted Red Pepper Soup
9. Chestnut Soup with Bacon & Thyme
10. Pea & Ham Soup

Cakes

11. Battenburg
12. Hazelnut Meringue Cake
13. Simnel Cake
14. Raspberry, Lemon & Almond Cake
15. Dark & Sticky Gingerbread
16. Lemon Drizzle Swiss Roll
17. Raspberry Meringue Roulade
18. Whole Orange Poppy Seed Cake
19. Fluffy Coconut Cake with Passion Fruit Filling
20. Hazelnut Raspberry Layer Cake
21. Apple Walnut Cake with Caramel Cream Cheese Frosting
22. Dump Cake
23. Polenta Cake
24. Sticky Ginger Cake

Cheesecakes

25. Carrot & Almond Cheesecake
26. Lemon Cheesecake
27. Lemon-Blueberry Cheesecake with Cornmeal Crumble Crust
28. Raspberry Marzipan Cheesecake
29. Lime & Passion Fruit Cheesecakes with Coconut Crumb
30. Grand Marnier Cheesecake

Puddings

31. Sticky Toffee Pudding
32. Cherry Crumble
33. Upside Down Peach Cobbler
34. Molten Chocolate Orange Puddings

Scones/Biscuits/Bars

35. Buttermilk Scones
36. Melting Moments
37. Brandy Snaps
38. Quickly Sticky Biscuits
39. Bitesized Bacon & Cheese Scones
40. Cheats S’Mores
41. Flapjacks
42. Gingersnaps
43. Raspberry Linzer Bars with Almond Glaze
44. Peach-Brown Butter Shortbread
45. Butterscotch Cashew Bars
46. Sour Cherry & Almond Biscotti
47. Coffee & Hazelnut Macarons
48. Orange Mini Muffins with Smoked Turkey & Cranberry Sauce
49. Grasmere Gingerbread
50. Baklava
51. Maple & Cinnamon Kisses

Buns/Bread

52. Pecan Sticky Buns
53. Brioche
54. Dumplings
55. Eclairs
56. Croquembouche
57. Crumpets
58. Pitta Breads
59. Focaccia
60. Breakfast Rolls
61. Tea Cakes
62. Almond Croissants
63. Raspberry & Passion Fruit Muffins

Sweets

64. Fudge
65. Honeycomb
66. Salted Cashew Toffee
67. Sea Salted Caramels
68. Fortune Cookies
69. Peppermint Creams
70. Sugared Pretzels
71. Nougat
72. Pistachio Opera Fudge

Dips/Canapes

73. Salsa Romesco Dip
74. Tostaditas with Roast Corn Salsa

Pies

75. Key Lime Pie
76. Caramel Apple Pie
77. Toffee Apple Pies

Chocolate/Brownies

78. Heart of Darkness Brownies
79. Butterscotch Blondies
80. Snickerdoodles
81. Chocolate Brownies

Christmas Dishes

82. Panforte
83. Homemade Mincemeat
84. Homemade Stuffing
85. Mulled Wine

Fish

86. Seared Salmon with Sweet Pea Guacamole
87. Fishcakes
88. Prawn & Rocket Risotto
89. Mauritian Prawn Curry
90. King Prawn & Monkfish Curry
91. Mussels with Salsa Cruda
92. Classic Prawn Cocktail Puffs
93. Griddled Scallop Croutes with Sweet Chilli Sauce & Creme Fraiche
94. Salmon & Broccoli Quiche
95. Roast Cod with Dressed Crab Mash & Lobster Sauce
96. Tomato Spiced Mussels & Spagetti

Meat

97. Beef Wellington
98. Rack of Lamb with Pistachio Crust
99. Chinese Lettuce Wraps
100. Green Thai Curry
101. Chicken & Cashew Nut Curry
102. Sausage Rolls
103. Ham Hash with Parsley Sauce
104. Ham & Cheese Muffins
105. Sausage Casserole with Savoy Cabbage & Butter Beans
106. Corned Beef Hash
107. Lazy Tray Baked Chicken
108. Maple Glazed Gammon with Chilli Pineapple Salsa & Crunchy Potatoes

Salads

109. Parma Ham & Peach Salad
110. Bacon & Scallop Salad

Vegetable Dishes

111. Patatas Bravas
112. Potato Scones
113. Stuffed Potato Cakes
114. Ratatouille

Ice Creams

115. Lemon Meringue Ice-Cream
116. Christmas Cake Ice-Cream
117. Baked Alaska
118. Gingersnap Dulce de Leche Ice-cream Sandwiches
119. Brown Sugar Ice-Cream
120. Frangipane Ice-Cream

I reckon there’s enough there to keep us busy – I still intend on keeping up with the month of soup project, cake of the week and finally mastering the slow cooker. I’m on the search for a pressure cooker – anything to improve efficiency as we start the many long journeys to synchro training again soon.

Cake of the Week – Extra Tall Rose Wedding Cake

By Helen | December 5, 2012 - 7:46 am | Aardvark Cakes, Cake, Cake of the Week, Cakes, Wedding cake

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Its been a while since we’ve had a Cake of the Week – The Costello clan are here, there and everywhere for a couple of weeks but I found these pics of one of the more unusual wedding cakes I have done and wanted to share.

The Cake was 3 deep tiers high. Doing the first covering was a challenge but as soon as I relaxed and got it through to my head that any cracks or imperfections would be covered by the folds, I was on a roll.

Looking at the pictures now, I reckon the cake could do with another band of roses around the outside – in fact, I’m trying to remember if I ended up actually adding some more roses after the shots were taken. What I do know, though, is that it took ages to make all the roses and used tons of ribbon to make the ribbon loops inbetween.

The folds of icing down the side of the cake are definitely made easier if you have help from someone. One person can be adding a layer and the other checking if it is being put on straight. The ends should all finish in the same place at the back of the cake. There are a few ways of disguising the joins – I added a heart to each fold but a bow or a button could work just as well.

The folds go from the top downwards. Find something to measure the width of each fold when cutting the icing so each fold (strip of icing) is the same depth. I’ve got a deep ruler which came in really handy.I just made sure I kept the edge of each strip quite thick to give the illusion of a piece of fabric (but not too thick or the icing will slip down the cake). I also made the sugar glue quite thick and tacky to help the icing stick better as I didn’t want to be putting my fingers onto the icing for too long.

The last Cake of the Week linky had 3 entries – all of which were quite lovely.

Kate from the Five F’s gave us a spooky Chocolate and Raspberry Cake complete with raspberry ‘blood’ (coulis)

And not forgetting this delicious looking Princess Carriage Cake from Sadaf, who was described by her daughter as ‘the best cake maker ever!’ Bless!

And so we move onto this week’s Cake of the Week – what have you been baking recently? Have you embarked on the Christmas baking yet? (Are you excited about the Christmas edition of Great British Bake Off?)
Join in and add your url to show us what you have been baking – doesn’t have to be decorated, recipes are more than welcome!

Win a week’s worth of dinners for 4 with Flora plus Apple Cakes

By Helen | November 16, 2012 - 7:34 am | Baking, Cake, Competition/Giveaway, Product Review

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Remember the marzipan apples, I blogged about at the weekend? Well, here are the cakes that I made them to go with.

I was recently sent some baking goodies courtesy of Flora Cuisine and asked to bake a recipe out of their new cookbook, Lets Get Cooking. I’ll admit to being a little nervous of baking with a liquid form of butter and including fruit too but happily the recipe came off without a hitch.

Flora’s cookbook is rammed full of recipes supplied by Mums and Dads on Facebook. The apple cake recipe in particular was sent in by Sian Hallewell.

The recipe itself was really quick and easy to make. An ideal recipe for baking with the children I’d say. Once I’d got my head round measuring out the liquid Flora and looking through the little window on the bottle, I was all systems go and it was SO quick!

If you fancy a go at making apple cakes, the recipe is here

Me, being me, I had to go one step further and added Cinnamon Frosting. I was too intrigued to see how the liquid Flora Cuisine coped with buttercream/frosting not to have a go. One tip I would give is to wait a couple of minutes before piping as the buttercream does start setting a couple of minutes in – I had to go back and add just a bit more milk before piping but it was great, and again so quick.

Cinnamon Buttercream/Frosting
100ml Flora Cuisine
Approx 450g icing sugar
Approx 50ml milk
1 tsp Ground Cinnamon

1. Mix together the butter and one third of the icing sugar.
2 Add the cinnamon
3. Alternate adding a splash of the milk and a tbsp of the icing sugar until you get a consistency you are happy with.
4. Wait a couple of minutes before adding to a piping bag to check that the frosting hasn’t hardened too much. If it has, add a couple of splashes more milk.

Flora are now giving you the chance to win not only a copy of this great little book but also a week’s worth of delicious dinners for a family of four. Here’s how to enter:

Follow @OfficialFloraUK on Twitter and tweet a bite-sized review using the hashtag #CookbookComp (If you want to leave a comment to let me know when you’ve entered, I’d love it – I LOVE twitter reviews!)
Example: @OfficialFloraUK I added raisins into the mixture and it’s safe to say the kids loved them! #CookbookComp
OR .. Find the recipe on the Flora Website and leave a review in the comments section below it. Then drop a quick email to flora@tmw.co.uk so Flora can contact you if you are a lucky winner.

Best of luck! Can’t wait to see all the reviews – I’m still working my way through the cook book – Think its Sticky Chilli Prawns next for us!

Disclosure: I was sent the ingredients and the cookbook to make the Apple Cakes by Flora. All the opinions are my own though and the decision to make Cinnamon Frosting my own too but I’m really glad I did as it went really well with cakes!

Flora Cuisine Tip! When pouring out the butter stay near to a light. It makes it much easier to see through the bottle to check how much you’ve used.