It's just a tiny bit marvellous

Tag: baking

Fortnum & Mason

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More London- time visits (because now I live here I have to make the most of it!) Fortnum & Mason is a beautiful department store near Piccadilly Circus. They sell luxury goods (but also claim to have invented the scotch egg, which is the least classy foodstuff ever invented.)

The cakes look amazing, but cost about as much as my weekly food shop, so I thought it might be best to just take pictures of them and buy cheaper cake from Sainsburys.

Oreo Cake

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Can I get an om nom?

Christmas Cookies….in October. Because that’s how I roll…

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I made 40 cookies today. I am so tired I might just sit and eat them all with wine and X Factor. Maybe.

 

Baking: Cookies and the COOKIE MONSTER! OM NOM!

I had a bit of a dilemma when I started making these: halfway through sieving the sugar I realised I only had one egg! D’oh! Luckily for me (and thanks to some speedy Google handy work) I managed to find a cookie recipe that only need one egg. Phew! And thankfully they were yummy! As cookies always are!

(And if you don’t agree with me, maybe this song will change your mind….)

Baking: Marbled Butterfly Cupcakes

One of my earliest memories is being taught by my grandma how to make butterfly buns on a Saturday afternoon. I’ve added the marbled effect and the caramel, but the basic recipe is hers. So thanks Nanan!

Ingredients

For the cupcakes:

  • 4 oz butter
  • 4 oz flour
  • 4 oz white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 tsp whole milk

For the frosting:

  • 2 oz butter
  • 4oz icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp whole milk
  • caramel sauce
  • 1 tbsp cocoa powder

How to

  1. Pre heat oven to 190 C, or Gas Mark 5
  2. Blend softened butter with sugar and vanilla extract.
  3. Whisk eggs and add gradually to the mixture.
  4. Add flour, and then split the mixture into 2.
  5. Add milk and cocoa powder to one of the mixtures.
  6. Place a dollop of each mixture into cupcake cases: this recipe should make 12 standard sized cakes.
  7. Swirl mixtures together to create the marbled effect.
  8. Bake in oven for 15-18 minutes, until cooked through.
  9. Whilst cooling, blend together butter, icing sugar, vanilla extract and milk. The icing should be creamy but not too watery. If you think you’ve added to much milk, add more butter and icing sugar to compensate!
  10. Split the icing into 2 bowls, adding the cocoa powder to one and the caramel sauce to other.
  11. Cut a circular disc from the top of the cake and cut in half for the ‘wings.’ Put a blob of each icing in the hole created by the disc, adding the ‘wings’ to the side.
  12. Drizzle caramel sauce over the cupcakes and voilà!

OM NOM NOM!

Baking: Vanilla and Sprinkles

All you need is cake
All you need is cake
All you need is cake, cake
Cake is all you need.

Baking: An Afternoon of Making Cakes

When you’re alone and life is making you lonely you can always go….and make cakes.

For My Mum

This very short post is dedicated to my mum, who found me a lovely new skirt in the sale from River Island. It’s one I’d seen my cousin wearing a few weeks ago and LOVED IT, but it was too expensive. On the chance it might have gone into the sale, and they might have one in my size, my mum went in to check and voila!

To say thank you, I made her some chocolatey treats and I’m taking her to see ‘The Artist’ at the cinema tonight. Fingers crossed it lives up to all the award hype it’s been getting!!

Hopefully, you can kind of see the skirt and the cakes- I couldn’t get a good picture of both with my ridiculously bad photography skills!

Christmas Eve Eve Fun!

Today I woke up and decided to have a Nigella day- and this was the result!

Oh, Christmas does bring out the old fashioned gender roles in me!