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4
Dec 14

Gingerbread man cake and biscuits

Christmas seems to begin earlier each year (well in the bakery it certainly does, we are planning cakes for Christmas 2015 already!). We began making our Christmas fruit cakes in September-and have been producing 1000′s of seasonal cakes and biscuits of all shapes and sizes ever since-right up to a few days before Christmas Day. Maybe you have baked my delicious fruit cake (see November blog) and it is stored away maturing nicely. If not –as long as you still have a couple of weeks minimum for all the wonderful flavours to mingle, mellow and work their magic, then do bake it if you feel so inclined. This month I describe in detail how to marzipan and ice your cake, and decorate it simply with gingerbread men.

Alternatively make a simple batch of little gingerbread men –wrapped in cellophane bags they make great edible gifts, stocking fillers or hang on your Christmas tree!

These gingerbread men can be baked and decorated now all ready for Christmas-or cut out snowflakes, stars or Christmas trees-whatever takes your fancy!

TIP. If making tree decorations, make a hole at the top of the biscuit(you can use a straw or skewer), and on removal from oven re form, as the holes may have closed slightly. Once cold, thread a narrow ribbon through and form a loop. Alternatively, make the dough, cut out and layer the unbaked biscuits in freezer containers-layered up with baking parchment. Bake fresh as required.

Your home will be filled with the wonderful scent of Christmas!

Happy Baking and Happy Christmas!

Next Month. –a simple Lemon Drizzle Crunch cake. Just the thing after all the excesses of the Festive season.

GINGERBREAD MAN CAKE

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A great classic Christmas cake for all the family; there’s always someone who doesn’t like fruit cake, so they can eat the gingerbread men!

Makes 40 slices

1 x Rich Tamarind Fruit Cake
1/ 2 x batch Gingerbread dough (see below)
4 tbsp apricot jam, warmed and sieved
1kg marzipan (see below)
1 tbsp brandy or boiled water
icing sugar, to dust
1kg sugarpaste
6cm gingerbread man cutter
9cm gingerbread man cutter
6 cocktail sticks
30g bag black royal icing
30g bag red royal icing
60g bag white royal icing
bag of mini chocolate beans

Turn the cake upside down on to a cake stand. A dab of apricot jam will stop it moving around. If there are any holes or the cake is a dodgy shape, correct it now with little bits of marzipan. Once you are happy, brush all over with jam. Knead the marzipan until pliable. Dust a work surface with icing sugar and, using a little more on the rolling pin, roll the marzipan into a rough circle slightly larger than the top and sides of the cake and about 5mm thick. Lift on to the cake, smoothing all over, and cut off any excess. Leave overnight to firm up.

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Brush the marzipan with the brandy and, on a clean, flat surface, knead the sugarpaste until pliable. Dust the work surface and rolling pin with icing sugar and roll out the sugarpaste in a rough circle about 5mm thick and slightly larger than the diameter of the cake and sides. Lift the sugarpaste with your hands (or loosely wrap it around the rolling pin) and place it over the cake. Gently smooth with your hands and cut away any excess. Leave overnight to harden.

Preheat the oven to 180.C/fan 170.C/350.F/gas mark 4. Roll the gingerbread dough out to 4mm thick and cut out 12 large and 12 small men. Line 2 baking sheets with baking parchment and lay out the
shapes; smaller on 1 tray (they take less time to bake) and larger on the other. Press 2 cocktail sticks on to the backs of the legs of 3 smaller men so they will stand up later. Bake for 8–15 minutes, depending on size. The gingerbread will darken. Remove from the oven and cool on a wire rack. Pipe black eyes and red mouths on the large men and stick on red mini bean noses.

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Pipe black eyes and red noses and mouths on the small. Stick 3 buttons on the large men and 2 on the small. Surround the cake with the larger men, propped against it, dabbing their heads with a little royal icing to adhere. Carefully position the 3 men on sticks on the top of the cake. You will have 9 little men left over to serve separately.

GINGERBREAD BISCUITS

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Once you have wrapped the dough in clingfilm to chill, you can store it in the refrigerator for a couple of days or freeze for up to a month so they are ready to bake at any time.

Makes about 40

350g plain flour, plus more
to dust
4 tsp ground ginger
1 tsp ground cinnamon
1/ 2 tsp bicarbonate of soda
130g salted butter, very
slightly softened
1 egg yolk
150g light muscovado sugar
3 tbsp golden syrup
2 tbsp black treacle
zest of 1 orange, finely grated

Sift the flour, spices and bicarbonate of soda into a large bowl and add the butter, cut into small chunks. Gently rub together with your fingertips – or pulse in a food processor – until the mixture resembles fine breadcrumbs

Add the egg yolk, sugar, syrup, treacle and zest and mix together until you have a firm dough. If it’s too sticky, mix in a little more flour. Wrap in clingfilm and chill for at least 1 hour. Preheat the oven to 180.C/fan 170.C/350.F/gas mark 4. Line 2 baking sheets with baking parchment. Roll out the dough on a lightly floured surface to 4mm thick, and cut out with a 6.5cm round cutter. Bake for 10–15 minutes. The gingerbreads will have darkened a little.

Remove from the oven and leave to firm up a little for a few minutes, then gently transfer to a wire rack to cool. They will become crisp.

MARZIPAN

makes about 600g, enough to cover a 20cm cake

190g icing sugar
380g ground almonds
3 tsp lemon juice
3 egg yolks
4 drops almond essence

In a bowl, mix the icing sugar and almonds. In another bowl, mix the lemon juice, egg yolks and almond essence. Add the egg mixture gradually to the icing sugar and almonds and knead everything just until it forms a stiff paste. (It will become oily if overworked.) Store in a polythene bag in the refrigerator (use within a week).


4
Nov 14

Classic Christmas Fruit Cake

I actually really enjoy all the preparation and forward planning and my endless “to do” lists (which I write all year round anyway as many of us do) are longer than ever!

Maybe you are super organised-presents wrapped, cards written, meals planned, decorations and festivities all organised weeks in advance -or maybe it is a bit last minute. Possibly, like most of us it is a bit of both.

November can be a bit bleak-the nights are getting longer, trees are bare and we are fast descending into winter. I can think of nothing I would rather do than retreat to the warmth of my kitchen and spend many happy hours baking. I would say that wouldn’t I…..

Here is my fail safe luxury Christmas cake recipe- I started the cake business making this from my kitchen table almost 30 years ago! We even made the little cakes using baked bean cans in those days (well washed out of course). Now we make literally 1000’s of Christmas cakes in the bakery using very similar recipes. It is quite delicious- packed with moist fruits, spices nuts and laced with brandy. If you have never made a fruit cake-I urge you to follow my step by step instructions. Make it now and store it away and the cake will mature and the flavours will mellow and mingle.

At least you can tick one thing off that list!

How to decorate the fruit cake, and how to make gingerbread men in December’s blog.

Bake & Decorate by Fiona Cairns (Quadrille, £12.99)

 

Rich tamarind fruit cake

fruitPhotography by Laura Hynd

makes 25–30 slices

200g dark glacé cherries

280g sultanas

280g raisins, preferably lexia or

muscatel

100g currants

170g mixed peel

110g glacé ginger, chopped

1 tsp tamarind paste

3 tbsp black treacle

40g bitter marmalade

zest of 1 unwaxed lemon, finely grated

zest of 1 orange, finely grated

1 heaped tbsp mixed spice

100ml brandy, plus 3 tbsp to feed the cake

250g unsalted butter, softened, plus more for the tin

120g walnuts

40g blanched almonds

180g self-raising flour

1 tsp salt

250g dark muscovado sugar

160g ground almonds

5 eggs, lightly beaten

 

The day before, rinse the cherries, then dry them well with kitchen towel and cut each in half. Place the sultanas, raisins, currants, mixed peel, glac. ginger, cherries, tamarind paste, black treacle, marmalade, zests and mixed spice into a large bowl. Pour over the brandy, give it a stir, cover with clingfilm and leave overnight.

Next day, preheat the oven to 140°C/fan 130°C/275°F/gas mark 1. Lightly butter a 23cm diameter, 7.5cm deep, round tin and line with baking parchment. Wrap the outside of the tin with brown paper and tie with string, to protect the edges from scorching in the oven.

Scatter the whole nuts on a baking sheet and roast for 10 minutes in the oven, shaking once and watching so they don’t burn. Cool slightly, chop and set aside.

 

fiona

Sift the flour and salt into a bowl. In an electric mixer, beat the butter and sugar for at least 5 minutes until paler and fluffy. Add the ground almonds, then very gradually the eggs, mixing well between each addition. Fold in the flour with a large metal spoon and, lastly, all the fruits (and any liquid) and nuts.

Scrape the batter into the tin and bake on a low shelf for about 23/4 –3 hours. Start to check it after 21/2 hours: if a skewer inserted into the centre comes out clean, it is ready. If it browns too much before it is fully cooked, make a circle of foil a bit larger than the cake, pierce a hole in the centre and open it up, then place it over the tin.

Remove from the oven and cool in the tin. When cold, prick all over with a fine skewer and evenly sprinkle over the extra brandy. Wrap in baking parchment, then foil, and leave to mature for a week or up to 3 months. Unwrap and feed it with 1 tbsp more brandy every other week, if you like, for extra succulence and booziness!

 


6
Oct 14

Autumn baking

I have always loved the glorious autumnal colours , golden light and sheer abundance of seasonal local produce at this time of year. An exciting time for any cook or baker. Our harvest this year from the garden alone-of apples, pears and plums,( and blackberries from the hedgerow) is the best ever.

Our clocks go back at the end of the month as we descend into winter, and we are constantly reminded Christmas is fast approaching!

Halloween, Trick or Treat and all things spooky and creepy , closely followed by Bonfire Night seems to have become more and more commercial over the years, but can be fun.

These little monster cakes are more frightful than frightening I would say, but perfect for the kids to while away a few hours at half term maybe? Great to take along to any Halloween gathering, Trick or Treat or maybe a Bonfire gathering.

Each year I always make a quite delicious Parkin Cake. The recipe comes originally from the North of England and is traditionally served on Bonfire Night. A dark moist, slightly sticky cake made with black treacle, ginger oatmeal , this would be my personal preference! Served slightly warmed with a salted caramel or vanilla ice cream it is a delicious autumnal pudding. My recipe for it is in my latest book Seasonal Baking. So – two very different autumnal ideas to bake at home for October .

Little Monsters

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All-in-one orange cake

The more revolting and gruesome the better! Thank you
to Molly and Jacob Eardley (aged 11 and 8) for designing
the originals for me to copy. I have listed the colours and
quantities of icing I used, but this is only a rough guide.
A great way to get children involved: just give them the
icing, colours, a piping bag or two (and this photo to
spark their imaginations) and leave them for an hour or
two! You could use food colouring pens too (although the
sugarpaste will need to have dried overnight first).

Makes 16

16 cupcake cases

For the cupcakes
250g unsalted butter, softened, diced, plus more for the tins
250g self-raising flour
1 tsp baking powder
finely grated zest of 2 large oranges and juice of ½ large orange
250g golden caster sugar
4 large eggs, lightly beaten

For the syrup (optional)
juice of 1 orange
5 tbsp caster sugar

For the icing
500g icing sugar, sifted
5–6 tbsp orange or lemon juice

To make the monsters

fiona

500g white sugarpaste (or ready mixed colours of your choice)

The colours I used were:
pink food colour paste
green food colour paste
red food colour paste
yellow food colour paste
blue food colour paste
violet food colour paste
orange food colour paste
black food colour paste
60g piping bag white royal icing, no. 1 nozzle

To bake
Set the oven temperature to 180C/fan 170C/350F/gas mark 4.
Line two cupcake tins with paper cases. For this batter, I use an electric mixer and beater attachment, but do use a food processor, or a bowl and an electric
whisk, if you prefer.

Sift the flour and baking powder into the bowl, then add the orange zest, sugar, butter and eggs. Beat together and lastly add the orange juice. Do not over-mix.

Divide the batter between the cases. Bake for 15–18 minutes, or until
the cakes spring back to the touch.

Meanwhile, if you are making the syrup, mix the orange juice and sugar in a bowl. As soon as the cakes come from the oven, prick holes all over each with a cocktail stick and douse with syrup. (Only do this after they are defrosted, if
the cakes have been frozen.) Leave to cool completely in the tins.

When ready to ice, place the icing sugar in a bowl and gradually add
just enough orange juice to make a pourable consistency which coats
the back of a spoon. Pour a spoonful or so of the icing over each cake,
gently easing it over the cake with a spoon so it spreads to the edges.
Allow to set for an hour or so.

To decorate
Divide the white sugarpaste into however many colours you wish to
use (each of my monsters took 20–30g) and colour it, keeping back a little white for the eyes and teeth. Make your monsters!
Stick the monster parts together with royal icing, and decorate each
cake with a monster, adhering with a blob of royal icing, if necessary.

To colour sugarpaste
Place a piece of sugarpaste on a work surface. Dip a cocktail stick into a pot of food colour and knead in. It is much better to add the colour little by little and mix different colours. If it is sticky, add a little icing sugar. Knead until the sugarpaste is an even colour you like. Seal in a polythene bag and leave overnight, if possible, to firm up.


1
Sep 14

Peanut Butter and Sour Cherry Cookies

September has always been one of my favourite months of the year.  I know, the long lazy summer holidays are over, giving way to mellow early autumnal gradually shortening days.

It is “back to school” for many – new beginnings.  I remember that feeling well – rows of brand new pencils, pristine exercise books and squeaky clean shiny shoes.  Translated, these days – September is still about new beginnings and when I most want to replace my entire winter wardrobe – no doubt a hangover from those days!

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Anyway, a much cheaper option is to whiz up a batch of these cookies – a perfect addition to any lunchbox, late summer picnic, a September country ramble or with a weekend cuppa.  The saltiness of the peanuts and the sweet/sour cherries makes them a hit with everyone.

TIP:  Replace the cherries with chocolate chips or small pieces of chocolate. Remember cookies and biscuits will harden and continue to slightly cook off when removed from the oven.

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Another of my September occupations is to ramble across the fields in search of sun ripened blackberries.  Turn it into to crumbles, cakes and jellies or simply enjoy a bowlful with a dollop of yoghurt for breakfast.  If you aren’t near a blackberry bush or don’t have the time then they are, of course, available in the supermarket.  For a 5 minute delicious pudding make a white chocolate sauce – break up a bar of good white chocolate with an equal amount of double cream into a small bowl.  Melt over gently simmering water (ensuring bowl doesn’t touch the water).  Pour into a jug and serve warm with a bowl of blackberries and maybe a few shortbreads.  Sublime!

Recipe for peanut butter and sour cherry cookies 

One of the best biscuit recipes I know to pack up and take on a picnic, as the salty peanut butter combined with the sweet cherries makes them a hit with all ages. Substitute the same amount of chocolate chips for the cherries, if you prefer.

 Makes 18–20

100g unsalted butter, softened, in pieces, plus more for the trays (optional)

170g light muscovado sugar

200g crunchy peanut butter

1 egg, lightly beaten

200g plain flour

1 tsp bicarbonate of soda

½ tsp salt

1 tsp vanilla extract

100g dried sour cherries, roughly chopped

peanut-butter-cookies

Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4 and lightly butter two baking trays, or line with baking parchment.

Using a food mixer (or a large bowl and a hand-held electric whisk), whisk together the butter and sugar until light and fluffy. Beat in the peanut butter and egg. Sift in the flour, bicarbonate of soda and salt, then add the vanilla and cherries. Mix together (but do not over-mix), until just combined to a soft dough.

Using a tablespoon, divide the mixture between the baking trays and flatten each biscuit with the tines of a fork. The mixture will spread a little, so space them out well. Bake in the preheated oven for 10–12 minutes, or until just colouring around the edges. The cookies will continue to harden as they cool, so it is really important not to over-bake.

Leave on the trays for a few minutes, then transfer to a wire rack to cool completely. These will keep in an airtight container for a few days.

 

Recipe from SEASONAL BAKING by Fiona Cairns, published by Weidenfeld & Nicolson £25

 

© Fiona Cairns


1
Aug 14

Edible Flowers

I have a passion for flowers that, I would say, is about in equal measure to my baking obsession. So, naturally, I love to combine the two whenever possible!

The tradition of using flowers in the kitchen is nothing new; interestingly the Romans sometimes flavoured their wine with roses and violets. There are many interesting floral recipes from medieval times and flowers were used in the kitchen for centuries.

Making floral cake decorations

Making floral cake decorations

Seemingly the tradition rather went out of favour during Victorian times… and then in came artificial flavours and colours. (It is wonderful these days to see the return of natural food colourings, widely used now in baking and confectionery and in our cakes in the bakery.)

Many of the flowers we grow in our gardens are edible: roses, lavender, pansies, violets, primroses, pinks, sweet geraniums, borage and even the humble garden daisy. Little packets of fresh edible blooms can be found in some supermarkets, as can rose and orange blossom water and lavender sugar (though the latter is easy to make at home).

Be careful which flowers you use

Be careful which flowers you use

 

They are all there to transform your summer baking, puds and salads, too. However, do remember that shop-bought flowers intended for general display are not suitable for cooking, as they have been sprayed with pesticide. And remember that some flowers are poisonous, so please stick to those specified!

In this recipe I have crystallised several roses from my garden and even a few daisies from the lawn! Tumbling over the cake, with a selection of summer berries, I hope you will agree it is fairly stunning and so simple to do.

 

Making edible flowers is easy

Making edible flowers is easy

TIP
Bring your summer salads, puddings and salads alive with a sprinkling of rose petals, marigold petals and pansies.

Do look out for a book to be published in September by Frances Bissell called The Floral Baker. Not only are the recipes easy to follow, but Frances explores the use of flowers as flavourings in her cakes, pastries and breads in an original way.

To crystallise flowers

1 egg white
caster sugar
paint brush
a selection of dry edible flowers and leaves (see above)

Lightly paint each flower, petal or leaf with egg white, covering every surface. Sprinkle over the sugar with a teaspoon, again covering every surface, then shake off excess, place gently on baking parchment and leave to dry for 12-24 hours.

Summer extravaganza

Summer extravaganza

Summer extravaganza
Maximum impact with just a bit of effort and a wonderful centrepiece for any special occasion, even a small wedding. Everything on the cake is edible: crystallised roses, dog roses from the hedgerow, daisies, cherries and currants. For children, cover with sweets or biscuits. Just use your imagination!

Serves 30

FOR THE TOP TIER (15CM, SERVES 6); MIDDLE TIER (20CM, SERVES 8); BASE TIER (25CM, SERVES 16)

175g (225g; 550g) unsalted butter, really soft, in pieces, plus more for the tins
175g (225g; 550g) self-raising flour
1 tsp (1; 2) baking powder
3 eggs (4; 8), lightly beaten
1 tsp (1; 2) vanilla extract (or seeds of ½/½/1 vanilla pod)
175g (225g; 550g) golden caster sugar

FOR THE FILLING
100ml (200ml; 300ml) clotted cream, whipped
4 tbsp (8; 8) jam of your choice, plus more to stick
icing sugar, to dust

FOR THE DECORATION
crystallised flowers (see below)
200g cherries with stalks
150g redcurrants with stalks

TO ASSEMBLE
3 round thin cakes boards: 15cm; 20cm; 25cm
8 dowelling sticks
30cm cake stand or serving plate

Follow the instructions for Classic Victoria Sandwich, filling, in turn, a 15cm deep round cake tin, two 20cm sandwich tins and two 25cm sandwich tins with the batter. It’s best to make the batter and bake the cakes one batch at a time.

The batter in the 15cm tin needs to be twice as deep as that in the other tins. Bake the 15cm cake for 50–55 minutes (because it is very deep), the 20cm cake for 25–30 minutes, and the 25cm cake for 30–35 minutes. Cool, turn all the cakes upside down and fill (see below), cutting the small cake in half horizontally to do so.

Attach each cake to the right-sized cake board with a blob of jam. Check they are all level and, if not, trim them level with a serrated knife. At this stage they can be stored in the fridge for quite a number of hours, ready to be assembled a few hours before required. Dust all three cakes with icing sugar.

Insert four dowelling sticks vertically into the largest cake, spacing them apart to form a square sitting just within where the middle cake will rest. Push each stick down on the board until it will go no further, then mark with a pen about 1mm above the surface. Remove each stick, score where it is marked with a knife and snap. Replace the sticks into the holes. Repeat for the middle tier.

To stack the three cakes, simply place the largest cake, still on its board, on to a cake stand or serving plate. Place the middle tier on top, checking it is exactly in the centre, then add the top tier.

Now the cake is all ready for decorating. And this couldn’t be simpler. Once you have crystallised your flowers (see below), simply arrange them on the cake with the cherries and currants. (A few carefully placed cocktail sticks can be useful to drape the fruit from.) You will have to decorate the cake on site, as it cannot be moved once the flowers and fruits have been arranged.


2
Jul 14

Ice-cream cone cakes

One of my earliest childhood memories was the excitement of hearing the ice-cream van jingle every Saturday afternoon. My brother and I would dash to greet it, pennies tightly clasped in our little hands. It was a very tricky decision, as a six-year-old, to choose just one ice from the van’s exotic display!

So, whatever our unpredictable British summer throws at us this year – a stunning heat wave or just grey drizzle – ice-creams just have to make an appearance on the kitchen menu.

Ice-cream cones

Ice-cream cones

Any little treats that don’t require hours of slaving in the kitchen are perfect, especially during the summer months when appetites may be smaller.

You might need to look twice at these… are they freshly churned? Flake 99? Raspberry ripple and mint-choc chip? No, these are in fact cakes!

Dead simple, quite quick to bak e and ideal for all that summer entertaining. They are great at impromptu barbecues, picnics and kids’ parties and will even keep children occupied in the kitchen for an hour or so during the interminable summer break, if you don’t mind the mess… Oh, and they won’t melt! Surprisingly the cakes are actually baked in the cones, which form an edible cupcake case.

TIP

In the hot weather, buttercream can easily become too soft to pipe. If this happens to you, place the bowl of buttercream in the fridge for a short spell – 15–20 minutes should do it – to firm up a little. If it becomes too hard, beat it again, adding 1 tbsp of boiling water; it will soon become creamy and easy to pipe once more.

TIP

Bake the cakes, if you can, on the day they are to be eaten or, if necessary, the day before, but no longer as they tend to dry out inside the cones. The buttercream can be made ahead and even frozen, but will need to be beaten again, as above.

If you don’t have the time or inclination to bake these ice-cream cones, pop along to Waitrose patisserie counter, where you will find an array of individual summer treats. We have created a cute summer box of fairy cakes, decorated with little ice creams, bunting and bumblebees, and even a summer tea party box of fairy cakes decorated with a tiny tea pot, cup and strawberries.

The simple and quite delicious British summer classic dessert, Eton Mess, is made with strawberries, meringues and cream. One of the many stories behind its creation has it that a perfectly constructed meringue dessert was mangled during the car journey to a picnic at Eton College… Luckily, however you combine British summer berries, meringues and cream, it will taste delicious.

Look out for our Raspberry Eton Mess cupcake in Waitrose, or make the dessert yourself with home-made or ready-made meringues.

In the summer, it would be criminal not to make the most of our delicious home-grown berries and fruits. And remember that, during the summer months, individual portions of dessert can be much easier to serve, especially for picnics, barbecues and other moveable feasts, so try meringues, individual pavlovas, tartlets, summer puddings… I could go on!

Ice-cream cones

Ice-creams that won’t melt! A perfect addition to any children’s party or picnic, especially during the summer. These are decorated as the real things – flake 99, raspberry ripple or mint choc chip – but use your imagination and get the children to give you a hand. These cakes are baked in ice-cream cones, so eat them quickly as they will start to dry out after a day or so. That shouldn’t prove difficult!

Makes 20-25

1 x Orange Drizzle Cake batter
250g unsalted butter, softened
250g caster sugar
grated zest of 2 large oranges, plus 75ml orange juice
4 eggs, lightly beaten
250g self-raising flour, sifted
20-25 flat-based ice-cream cones
1 x recipe Buttercream
300g unsalted butter, softened
400g icing sugar, sifted
few drops of peppermint extract
green food colour
1 tsp vanilla extract
pink (or red) food colour
nylon piping bag
large star nozzle
7-8 chocolate flakes
7 tsp tiny chocolate buttons
5 tsp coloured sugar sprinkles

Preheat the oven to 170C/fan 160C/340F/gas mark 3 ½. Cream the butter, sugar and zest until very pale, light and fluffy (it will take at least 5 minutes in an electric mixer). Add the eggs gradually, beating between each addition, along with 1 tbsp of the flour to prevent curdling. Fold in the remaining flour and, lastly, slowly mix in the orange juice.

Place all the ice-cream cones on a baking sheet. Divide the cake batter evenly between them and bake for 15-17 minutes, or until they spring back to the touch. Leave to cool on a wire rack.

To make the buttercream, beat the butter in an electric mixer until really pale and fluffy. Add the icing sugar and beat for at least 5 minutes, until light and creamy.

Divide the buttercream between 3 bowls. Add a little peppermint extract to the first, to taste, then a dash of green food colour, and mix until you achieve the desired shade. Add the vanilla to the second bowl and mix well. To the third bowl, swirl in a little pink food colour; do not blend it in as you are aiming for the marbled effect of raspberry ripple ice-cream.

Spoon the vanilla buttercream into the piping bag and swirl on to a third of the ice-cream cones. Finish each with a chocolate flake. Wash the bag and nozzle and repeat with the green buttercream; sprinkling with chocolate buttons. Wash the bag and nozzle again. Finally pipe the raspberry ripple buttercream into the remaining cones and decorate with sprinkles.

Arrange on a serving dish or cake stand.


6
Jun 14

My Strawberry and Elderflower Cake

I am truly thrilled to be writing this, my first column for HELLO! Our nation’s interest in baking cakes and cupcakes has exploded, and baking has really captured our imaginations. In fact it has become one of our favourite pastimes… as can be seen from the phenomenal success of the now must-watch Great British Bake Off!

I caught the baking and cake decorating bug (dare I say) almost 30 years ago. My husband Kishore saw potential at the kitchen table and we grew the company from there. If I’d had a crystal ball back then I would never have believed that my business would have started and grown over the years to have almost 100 employees. I still love baking as much as ever, which if I am honest surprises even me!

So, for all you bakers (and aspiring bakers) out there, I will be giving a recipe each month that I hope you will enjoy. I do try to follow the seasons in my kitchen, as many of us do, and this includes in my baking, as you will see.

Strawberry and Cream Cake

Strawberry and Cream Cake

 

I wouldn’t dream of buying asparagus at Christmas, flown many air miles to reach the shelves of our supermarkets. The thrill and expectation of savouring fresh-picked British asparagus throughout May never fades. Each season has its own moods and wonderful produce to offer, which I reflect in my cakes.

Light airy fruit-filled sponges and pavlovas in the summer months; comforting, richer cakes in the autumn; and, in winter, sticky gingerbreads, decadent chocolate cakes and spiced fruit cakes… it just makes sense.

No surprise at all then, that for my first HELLO! recipe in June I have chosen to include another all-time British classic, our home-grown strawberries. It is well worth searching out sweet, sun-kissed strawberries as there are so many varieties available right through our summer months and some are much better than others.

Try a few varieties out until you find one you prefer… you do not have to settle for the widely available Elsanta. It is fun to go and pick your own if you can, or even try growing them. Just please don’t buy them out of season again!

Seasonal cooking is incredibly important

Seasonal cooking is incredibly important

Strawberries and cream is a marriage made in heaven and I’ve combined the flavours into a cake (basically a simple all-in-one Victoria sponge).

Elderflowers appear in June too and there is something deeply satisfying about foraging for them in the hedgerow (though do find one away from traffic fumes). I’ve also given my recipe for elderflower cordial, which is in both the sponge cake and its cream filling.

Elderflower cordial is available commercially, but do try to make it; the home-made version is out of this world. Dilute with water for a refreshing drink, drizzle over summer berries, or pour into a glass of Prosecco or even a gin and tonic. It freezes well in plastic bottles (not glass, which will shatter in the freezer!) so it’s well worth making a large batch.

My Strawberry and Elderflower Cake is perfect for any summer party or gathering, a cake with a real WOW factor. If you follow my clear instructions you’ll find it isn’t as difficult as you might think. My friend Fi first made it a year or so ago, having never baked before in her life. She took it along to a birthday party and it was such a huge success that it has become her regular party piece! I’m rather proud of her.
Happy Baking!

My first blog

Thrilled about my first blog

 

RECIPES

Strawberry and elderflower cake

Serves 24 (halve the recipe to serve 12)

For the cake

450g unsalted butter, really soft,

diced, plus more for the tins

450g self-raising flour

2 tsp baking powder

8 eggs, lightly beaten

finely grated zest of 2 large

unwaxed lemons

450g golden caster sugar

4 tbsp elderflower cordial

 

For the Elderflower cream

1.2kg ripe, even-sized

strawberries, cleaned, dried

and hulled

2 tbsp golden caster sugar

1 tsp vanilla extract

600ml double cream

8 tbsp elderflower cordial

 

As I write, the hedgerows are filled with creamy, lacy elderflower heads, crying out to be turned into a fragrant cordial. Elderflowers have an extraordinary affinity with strawberries, and make a perfect summer birthday cake. Assemble only a couple of hours before the event (and chill, if you can) as the cake won’t keep, especially in the heat. A summer celebration on a plate!

 

To Bake

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only two tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.

 

For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl and electric whisk, if you prefer. Sift the flour and baking powder into the bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.

 

Bake for 30–35 minutes, or until a skewer emerges clean. (To halve the recipe, bake in two 20cm tins for 20–25 minutes.) Remove from the oven, leave for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out on to a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.

 

For the Filling and Decoration

Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla. Leave all the flavours to mingle together for 30 minutes.

Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake on a cake stand and spread with a layer of cream and half the sliced strawberries. Repeat with another cake, a layer of cream and the remaining sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.

Take the best-shaped 20 strawberries and cut 10–12 in half. Place the halved strawberries, cut side up, in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices – or in half – and press into the cream all around the sides.

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TIP
Make a jar of vanilla sugar: fill a jar with caster sugar, add a couple of empty vanilla pods, seal and leave it for a couple of weeks to infuse. Sprinkle over bowls of strawberries and other delicious British berries all summer long and serve with a jug of thick yellow cream.

For more information visit: www.fionacairns.com

Next Month: Ice Cream Cakes

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