Tag Archives: icing

Misadventures in Craft turns 1!

18 Feb

I can’t believe I just wrote that title. So often I start these little whims, like writing a blog and forget about it within minutes, so I am quite amazed that I have stuck with it. I want to thank all of you lovely readers out there that have read, liked or commented

on the things that I have shared.24259092-thank-you-flowers

Today I wanted to share some cute little cupcakes that I made for Valentine’s Day.

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These look impressive but actually were pretty easy and not as time consuming as I was expecting.

I used this  chocolate sponge cake recipe.  I was able to get 12 regular sized cupcakes from this recipe. I had never made sponge before, it was alright but I wish I had used a recipe I was more familiar with as it wasn’t great.

So  to make the cute little cut out heart cakes, take your cupcakes (whatever flavour you like)

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Cut their tops off

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Using a small heart cutter or any other cutter if you don’t like hearts, cut your shape from the top. The little tops are delicate and must be handled gently or they may fall apart.

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For the filling I made butter cream and added fresh raspberries to the mix, you will need to add extra icing sugar as the liquid from the berries makes the butter cream runny.

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Spread the butter cream on the bottom piece of cake

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Dust the tops with icing sugar

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then sandwich them together.

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And there you have it a cute little cupcake for someone special.

I hope in a years time I can bring you another birthday post and I hope you all continue to enjoy the little insights to my life.

Thankyou

Stacie xxxxx

Gingerbread Part One

22 Dec

I love Christmas time. I love baking new things and old favourites.

Gingerbread is a festive favourite, This year I made both a cake and biscuits. This post will be dedicated to the cake.
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I had never made or tasted gingerbread cake before but the picture in this recipe drew me in and made me believe I needed to eat it.

         Treacle Gingerbread

125g butter, chopped
2/3 cup (160ml) treacle
1/3 cup (70g) dark brown sugar
2 cups (300g) self-raising flour
1/2 cup (115g) chopped glace ginger
1 1/2 tbs ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 eggs, lightly whisked
1/2 cup (125ml) buttermilk
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  1. Preheat oven to 160°C. Grease and line the base and sides of a 8x30cm bar pan with baking paper.
  2. Combine the butter, treacle and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 2-3 minutes or until butter melts and mixture is smooth. Remove from heat and set aside to cool.
  3. Combine the flour, glace ginger, ground ginger, cinnamon, nutmeg and cloves in a bowl. Add the eggs, buttermilk and treacle mixture and stir until just combined. Spoon into the prepared pan and smooth the surface.

  4. Bake in preheated oven for 35 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.

For the icing a whisked 2 egg whites until they were fluffy, then added about 2 cups of icing sugar and 1 tbs flour and the juice of 1 lemon.

I decorated the cake with a cute little snowman and tree I bought from the supermarket.

The cake tasted delicious, however it was a bit on the dry side. It was really quick to whip up, which I love.


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Drop,back tomorrow and I’ll share the cookies I made!

 

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