7 Apr 2015

Time for Cake and Online Supplies

cake decorating store | www.cakedecoratingstore.co.uk

Since becoming a new mum, a new 'working’ mum I must add, time has become a big topic. I have to carefully plan my day to fit in the most important of tasks as inevitably, there will be some things that just won’t get done. I find myself writing lists in order to tick off what needs doing throughout the day or to simply remember what needs doing for the day amongst the many other things going round in my head. I still find time to bake a cake though! (ohh yes, there’s always time for that). But every now and then I delegate some shopping chores to our friend – the internet – ordering and getting stuff delivered is a great help. I haven’t quite moved to the realms of ordering groceries online though, but what I do order, is my baking stuff.

The lovely people at www.cakedecoratingstore.co.uk sent me this Cake Tester and a Decorating Turntable. I do wish I had gotten the turntable sooner (especially when baking this), its table rotates very smoothly and I can reach all sides of a cake with minimal effort. It’s also lightweight but sturdy at the same time, making it ideal for my more heavier cakes. The Cake Tester has quite a thin prong and could probably do with being a bit thicker in width to get a better indication of cake consistency, but its super-slim nature would make it ideal for testing delicate cupcakes. I look forward to using the turntable table again especially for fondant icing jobs; and glad to have discovered www.cakedecoratingstore.co.uk for future bakeware supplies. More items for the kit.

15 Mar 2015

Tip 1

That curdling effect you sometimes get when adding eggs to a butter-sugar mixture, won't effect the taste of your cake, but to avoid it, next time add your eggs in batches with a spoonful of flour with each addition!

3 Feb 2015

Almond Shortbread

Almond shortbread

The old shortbread recipe. But this time it's with a twist and one now that I've discovered, will not have me rushing back to the plain run-of-the-mill type. Sorry. These shortbread would be dreamy with a nice cup of tea, ice cream, or a cup of cold milk.

Almond Shortbread
170g butter
100g golden caster sugar 
110g ground almonds 
200g plain flour 
1 tsp finely grated lime zest 

For the sticky caramel gloss (optional)
55g unsalted butter
110g brown sugar
50g honey
handful of whole pecans or whole blanched almonds

Set the oven at 160°C/320°F.

In a large bowl, cream the butter and sugar together until light and fluffy. Stir the ground almonds, flour and zest into the mixture. Stir until thoroughly mixed. Knead the mixture a little to mix it fully until it resembles more of a dough.

Loosely wrap the dough in enough cling-film and gently roll it into an even thick log shape. Refrigerate for around 30 minutes. Remove the dough from the fridge and with a sharp knife slice into biscuits about 5mm/ ¼" thick. Place them on a non-stick baking sheet.

Bake for about 25 minutes, until the biscuits are barely coloured. Remove from the oven and leave to cool for 10 minutes.

For the caramel gloss (completely optional)
Keep a cooling rack near, you will need it. Combine the butter, brown sugar and honey in a saucepan and stir over medium heat. Simmer the mixture for 1 minute. Remove from the heat and leave to cool no longer than 3 minutes. Carefully dip the shortbread into the warm mixture until halfway. Place on the cooling rack and add a pecan or almond to decorate before mixture hardens. Work quickly repeating until all the shortbread has been used. Leave to cool on the rack for at least an hour, momentarily rotating each shortbread to avoid sticking, until the caramel has hardened.

Adapted from Nigel Slater's almond shortbreads

When I find a new favorite thing, I keep going back to it. New favourite shoes will get worn everyday; favourite nail polish, will g...

Back to Top