But it wasn't til we pulled the case off one that we realised how horrible they really are. I don't know what recipe she used, but I don't think this should be replicated.
She also made some biscuits. I iced the green ones.
Friday, March 25, 2011
Cake 33, Nasty Cupcake Things
So my sister did some baking today, and I encouraged her to use up some of the 1kg bag of imitation m&ms I have. She made a chocolate cake mix, then stirred them in. They looked fine when they came out of the oven...
But it wasn't til we pulled the case off one that we realised how horrible they really are. I don't know what recipe she used, but I don't think this should be replicated.
(I had to make the picture giant, it's just so grotesque)
She also made some biscuits. I iced the green ones.
But it wasn't til we pulled the case off one that we realised how horrible they really are. I don't know what recipe she used, but I don't think this should be replicated.
She also made some biscuits. I iced the green ones.
Monday, March 14, 2011
Cakes 31 and 32, The Blueberry Things
Well, it's been a while since I baked things.... and even longer since I blogged about them. Due to the excess punnets of fresh "gourmet" blueberries in the fridge (which nobody ate), I took it upon myself to make things with them. I made blueberry muffins and a blueberry streusel cake. I always forget how much of a difference it makes cooking with fresh blueberries - the batter doesn't end up a yucky concrete-grey, but stays golden and luscious with little dots of purpley-blue. Mmm...
Blueberry Muffins (from my mother's cookbook - probably originally Alison Holst... who puts Ido Drent to shame - she's the real Queen of Puddings. But anyway.)
Preheat the oven to 220C, the muffin temperature, and grease/pattycase-line a muffin tray.
In a large bowl, combine:
2 cups flour
4 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
In another bowl, beat together:
100g melted butter
1 cup milk
1 egg
Combine the wet and dry, don't mix it too much, then stir in 1 - 1 1/2 cups blueberries.
Spoon into the waiting patty cases, and bake for 12-15 minutes.
(Cranberry and) Blueberry Streusel Cake (from my most awesome cookbook "Fruit")
Preheat the oven to 190C and grease/line a cake tin.
Cream 175g of soft butter and 1/2 cup sugar until smooth, then rub in 3 cups of plain flour with your fingertips until it resembles fine breadcrumbs. Set aside a generous 1 cup of this mixture.
Into the remaining floury muck, beat 2 large eggs, 1 tsp baking powder and 1 tsp vanilla essence "until soft and creamy". My mixture ended up more like a firm pastry... so i added a dash of milk to try and soften it up, but it didn't really help. I wonder if perhaps my eggs weren't big enough, or maybe I didn't take out enough of the the floury stuff... Anyhow, I'm not sure quite what went wrong, but perhaps more butter would have been a good idea (it always is).
Spoon/force this "creamy" mixture into the base of the tin and spread evenly. Arrange 1 cup each of cranberries (didn't have any) and blueberries on top, and sprinkle over 1/2 cup light muscovado sugar (I just used soft brown). Stir 1/2 tsp crushed cardamom seeds (not something I generally have on hand) into the reserved flour mixture, then scatter evenly on top of the fruit.
Bake for 50-60 minutes (I think I did it for a bit less, it was starting to burn on top by 40 mins) or until the topping is golden.
I really liked it, but it was way denser than I anticipated. It was more shortbread-y than cake-y. I don't think I've ever had streusel before, so maybe it's meant to be like that. This cake is most definitely best scoffed hot. As most things are :)
Blueberry Muffins (from my mother's cookbook - probably originally Alison Holst... who puts Ido Drent to shame - she's the real Queen of Puddings. But anyway.)
Preheat the oven to 220C, the muffin temperature, and grease/pattycase-line a muffin tray.
In a large bowl, combine:
2 cups flour
4 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
In another bowl, beat together:
100g melted butter
1 cup milk
1 egg
Combine the wet and dry, don't mix it too much, then stir in 1 - 1 1/2 cups blueberries.
Spoon into the waiting patty cases, and bake for 12-15 minutes.
(Cranberry and) Blueberry Streusel Cake (from my most awesome cookbook "Fruit")
Preheat the oven to 190C and grease/line a cake tin.
Cream 175g of soft butter and 1/2 cup sugar until smooth, then rub in 3 cups of plain flour with your fingertips until it resembles fine breadcrumbs. Set aside a generous 1 cup of this mixture.
Into the remaining floury muck, beat 2 large eggs, 1 tsp baking powder and 1 tsp vanilla essence "until soft and creamy". My mixture ended up more like a firm pastry... so i added a dash of milk to try and soften it up, but it didn't really help. I wonder if perhaps my eggs weren't big enough, or maybe I didn't take out enough of the the floury stuff... Anyhow, I'm not sure quite what went wrong, but perhaps more butter would have been a good idea (it always is).
Spoon/force this "creamy" mixture into the base of the tin and spread evenly. Arrange 1 cup each of cranberries (didn't have any) and blueberries on top, and sprinkle over 1/2 cup light muscovado sugar (I just used soft brown). Stir 1/2 tsp crushed cardamom seeds (not something I generally have on hand) into the reserved flour mixture, then scatter evenly on top of the fruit.
Bake for 50-60 minutes (I think I did it for a bit less, it was starting to burn on top by 40 mins) or until the topping is golden.
I really liked it, but it was way denser than I anticipated. It was more shortbread-y than cake-y. I don't think I've ever had streusel before, so maybe it's meant to be like that. This cake is most definitely best scoffed hot. As most things are :)
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