These delicious teacakes were inspired by the Meringue girls TV recipe on the waitrose website but made just about following Jamie's minty ones. All I changed was adding tangerine zest to the dough, omitting the peppermint oil and adding a dash of orange oil to the chocolate coating!
Thursday, December 04, 2014
Monday, October 27, 2014
We had a super time yesterday visiting Hicote manor and gardens. We had intended to spend time at The Fleece Inn, who were celebrating apples and cider and had owls visiting, but we were evidently too early and they hadn't quite got going when we turned up, so we poottered round the corner to Hidcote and had lots of fun exploring the gardens and eating cake!
Wednesday, October 22, 2014
Our little Lexi is getting bigger - we just celebrated her second birthday. Of course there needed to be a great quantity of cake: for us, for nursery and even some practise ones! The theeme was 'tickle monster'!
Lexi picked out the cake cases and helped fill/empty them.
rice crispies witches by laughingmagpies
cakes for nursery
practise monster cakes
Sunday, October 12, 2014
A few weeks ago we visited the beautiful Charlecote Park - to our delight they had a huge number of pumpkin and squashes on sale. I bought a few and made some pumpkin moulds and then some dishes. I also bought some new Potter's choice glazes - Albany and Firebrick - and a Pear Celadon glaze. I really like the results - just need to make a few more now!
Sunday, September 14, 2014
Sunday, August 24, 2014
Tuesday, August 19, 2014
Last week everyone was very helpful in the lab and got me through a rather important experiment. So I made them some of these scrummy cupcakes from the good food mag. We picked blackberries from opposite the house too, so a local treat!
Take 150g blackberries and crush them with a fork. Melt 100g butter and 100g dark chocolate (mine was a supermarket brand at about 40% so not that dark) gently together. Mix 225g self raining flour, 175g caster sugar and two tablespoons of cocoa powder (I used green and blacks) in a large bowl. Beat two eggs with a teaspoon of chocolate extract (this was an extra addition I made to the original recipe). Then add the melted butter and chocolate and eggs and blackberries to the dry ingredients with a little red/purple food colouring. Mix everything together into a smooth batter and apportion to 12 cupcake cases. Bake at 180C (160C fan) for 15mins or until a skewer comes out clean.
(The recipe recommended the following for the icing. I think it's a bit much and could easily be halved but then it depends on how much icing you like!) Press 150g blackberries through a sieve to extract the juice. Beat together 100g soft butter and 400g icing sugar with 1tsp vanilla essence. This is very very stuff. Mix in enough of the juice to make it pipable. I made the mistake of mixing it all in at once and it was a bit runny so take your time! If you have any spare blackberries put one on the top before serving.