leannecookingforthefamily

Just another WordPress.com site

Perfecting cupcakes – it’s all in the nozzle!

Over the last few weeks I’ve made many a cupcake.  I love making them (and eating them!).

My daughter’s birthday ones were a fail in regards to the swirls, as the weather was too hot and the butter cream too runny.  As I use dairy free margarine it just doesn’t work as well as full blown butter sometimes! And I didn’t have the correct nozzle   I still believe it’s just as tasty though.  Luckily I rescued the cupcakes with some pretty butterfly, flower and edible crystal decorations.  The rescue must have been good because one of my (male – therefore won’t lie to save my feelings!) friends thought we’d bought them from a shop.  Ultimate praise I thought 🙂  Here they are:

Image

Next it was the Queen’s Diamond Jubilee so I decided to make some blue coloured cupcakes.  This time, my friend at Canterbury Cakes had advised me to buy a Wilton 1M nozzle for the optimum swirl, so I was all set!  Now, I wanted a real ‘royal’ blue as it was for the jubilee BBQ we were having – I’m guessing it’s given that name for a reason.  However, I couldn’t get my blue colouring to get anywhere near a dark blue, so I was left with some very lovely looking turquoise cupcakes!!

Image

They tasted lovely and the children at the BBQ all had turquoise faces by the end!  I hope you’ll agree the swirls worked really well this time – how I love the Wilton 1M nozzle 🙂

I made some gluten and dairy free chocolate cupcakes to take to my team meeting for work as one of my colleagues has a strict diet – however I could not make the meeting in the end so took them to a Pampered Chef event instead.  They were very well received and no one could tell they were free of so many things!

My husband was keen to take some cakes into work this week for his colleagues, so I also made chocolate cupcakes for him – just dairy free this time.  He took them in today and there are only 2 left (out of 18) for a friend who was off today and another one for himself tomorrow!  Cheeky!  The recipe for these was the Hummingbird recipe from a previous post: Party Cupcakes.  It’s a very dense cupcake with lovely smooth butter icing.  And of course my new best friend Mr Wilton 1M was close at hand!

I’m going on another cake decorating course in July to learn other cupcake swirl techniques at Sweetie Darling near Canterbury.  I wish I could afford to do every course there!

2 Comments »

“Happy Birthday to me, lots of cakes for me”

As I wrote in a previous post, I was a bit concerned about cake over-load this birthday as I’ve been baking cakes for all my close friends and family for every occasion in 2012.  I thought they might all repay the favour at once!!  Luckily 4 lovely friends/family members bought or baked for me 🙂  This was still quite a lot to get through, but we managed of course and they were delicious.  Here they are half way through:

There’s a Victoria sponge my mother-in-law and daughter made, carrot cake and cherry/date squares two of my friends made and a Forever Friends cake my best friend bought.

As I am sure is the case in most places of work, if it’s your birthday you are expected to provide cakes for your work colleagues.  Our team at work has grown significantly in the last couple of years, so I was looking at a total of 20 people to bake for!  I did a poll on favourite flavours and they came up with lemon and chocolate as the main two.

So I went for chocolate cup cakes, lemon drizzle cake and chocolate chip cookies to cater for all tastes.  Here is a picture of my desk today:

My manager claimed she was floating on a ‘chocolate cloud’ after eating the cupcakes.  They are crazily rich and chocolatey!  They’re the same recipe as in my previous post https://leannecookingforthefamily.wordpress.com/2012/03/01/party-cupcake-time/  from the Hummingbird recipe.  These are such a fail safe recipe, everyone loves them.

The lemon drizzle cake is from Mary Berry’s baking bible – you can’t go wrong with good old Mary’s recipes!  Half the cake was gone by the end of the day – some people had 2 slices 🙂

Crunchy Top Lemon Drizzle Cake

100g/4oz softened butter

175g/6oz caster sugar

175g/6oz self raising flour

1 tsp baking powder

2 large eggs

4 tbsp milk

finely grated rind of 1 lemon

For the topping:

juice of 1 lemon

100g/4oz caster or granulated sugar

1) Pre-heat oven to 180C/Fan 160C/Gas 4.  Grease an 18cm (7inch) deep round cake tin then line base with greaseproof paper.

2) Measure all ingredients into large bowl and beat for 2 mins until smooth.  Place mixture into the tin and level the surface.

3) Bake for 35-40 mins or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed.

4) For the topping, measure the lemon juice and sugar into a bowl and stir until blended.  When the cake comes out of the oven, spike the cake all over with cocktail sticks (this is my own adaptation to ensure the drizzle soaks into the cake) then spread the lemon paste over the top of the cake while the cake is still hot.

I doubled this recipe and put plain butter icing in the middle.

I’ll save the cookie recipe for another time 🙂

I wonder how much cake will be left tomorrow at the end of my working week (yes I only work 2 days a week – but I am a mum the rest of the week!).

2 Comments »