Baking a Message or Picture inside a Cake

To bake a cake with an image inside first you will need to bake a slab of cake to cut out the images.  Make it pretty thin.  I've used a large baking sheet for mine.

You will also need a silicone pan 3 inches deep and some kabob skewers cut to fit tightly inside the pan.

For my cake I decided to try baking a word inside so I've used letter cookie cutters.  A note about the letter cookie cutters, all the ones I could find where slightly too thin for the Kabob skewers (more on this in a minute) so I used them as a template and cut the letters out freehand to make them slightly thicker.  You need to cut enough to fill the entire skewer, mine took 12 cutouts per letter.

 Place skewers through the cutouts.

 Spread the cake batter into the pan then place the kabob skewers carefully in place on top of the batter.
 

Here I forgot to take a picture but you will want to cover the cutouts with the remaining batter.  Make sure they are completely covered, then bake until done.  It may take longer than usual for your cake to bake.  Mine took nearly 1 1/2 hours before it was done.

Don't forget to remove the skewers :)

When finished you will have a cake with an image inside when cut.

Red Velvet Cake Mix Cinnamon Swirls

Betty Crocker recently started selling Red Velvet Cake mix in the UK.  I was excited to see it on the shelf.  It's been years since I made one.  I was looking into the idea of creating a Red Velvet and Cheesecake cake when I came across this post by No 2 pencil.  I just loved the idea so decided to try it out instead.  Mine did not come out quite as bright red as hers.  I was using Betty Crocker Mix instead of Duncan Hines so maybe this is the reason.  I also only managed to cut 16 rolls (8 per pan) rather than 24. But all in all they tasted amazing.  

Below are some photos of my Cinnamon Swirl baking experience.  I deviated from the recipe slightly but would not recommend this as you can see in my notes below the pictures.  For the full recipe please visit No. 2 pencil.

 

I used Betty Crocker Red Velvet Cake Mix

My Dough ready to set aside to rise.

 

  I put my dough in the oven with the light on to let it rise.  Punch it down after 1 hour and then let it rise again for another hour. 

 My dough after the second rise. 

 Now here I did something I shouldn't have.  Instead of spreading the butter and sprinkling the sugar and cinnamon mixture on top I melted the butter and sugar mixture and then spread it.  The result made my dough a bit soggy and hard to roll up. So next time I'll follow the instructions :)This may also be why I was only able to get 16 rolls instead of 24.

 My soggy cinnamon rolls ready to be put back in the oven to rise. 

 After rising for half an hour or so I baked them at 180C for 20 mins. 

Then smothered in Cream Cheese Icing.  I used 125g Cream Cheese and 250g Icing Sugar to make the icing. 

It's only Rock N Roll, but I like it........

Happy Birthday to my sweet Step-Daughter.  She is 17 today.

She asked me for a Rolling Stones themed cake. I decided to hand paint the logo would be easiest for me but she really didn't want a fondant covered cake so we compromised with a hand painted fondant plaque on top of a buttercream iced cake.  I cut out some music notes to go around the cake and made the roses to make it girly.  I think it came out lovely and she was happy which is what really matters.

Cranberry and Walnut Divinity

Candies so good, they're Devine :)  Another seasonal favorite in the Okanay household.  But be warned, these little candies are sweet! You can make them without the nuts or try different fillings if you like.  I personally like the combination of walnuts and cranberries the best as I think it compliments the candy and also helps to cut the sweetness.


Ingredients:

600g granulated sugar
5 fl oz light golden syrup or light corn syrup
4 fl oz water
2 egg whites
1 tsp vanilla
50g chopped walnuts
25g dried cranberries


Method:
Cook sugar, golden syrup and water in a saucepan over low heat, stirring constantly, until sugar is dissolved.  Continue cooking without stirring to 130 degrees C on a candy thermometer or until a small amount of the mixture dropped into very cold water forms a hard ball that holds its shape but is pliable. As a guide mine generally takes about 12 -15 minutes to reach this stage.

Meanwhile in the bowl of an electric mixer beat the egg whites until stiff peaks from.  Continue beating while pouring the hot syrup into the egg whites in a thin stream.  Add vanilla.  Beat until the mixture  holds its shape and becomes slightly dull, about 10 minutes.  Fold in the Walnuts and Cranberries.

Drop the mixture from a spoon onto a cookie sheet lined with parchment paper.  Let stand until firm, turning the candies occasionally, about 12 hours.  Store in an airtight container.

Spiced Hot Chocolate on a Stick

I was looking for some Christmas gift ideas when I came across this post from Sprinkle Bakes.  She really does have some lovely recipes and I thought these little Hot Chocolates on a stick would be perfect for my daughter to give her teachers.  I've rewritten the recipe in grams instead of cups to make it a bit easier to follow.  I also have changed the recipe to use a bit more chocolate as when I followed the Sprinkle Bakes recipe it seemed much to thick and dry.  Adding that bit of extra chocolate made mine smoother and easier to spoon into the cups.

What you will need:

10 small paper or plastic cups
10 wooden spoon or lollipop sticks
300 grams good quality milk chocolate
25 grams cocoa powder
80 grams icing sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon plus more for decoration
cinnamon sticks and/or whole star anise

Method:
In a bowl mix together the cocoa powder, icing sugar, cloves, ginger and cinnamon and set aside.

Place chocolate in a heat proof bowl and set bowl over a pan of simmering water.  Stir chocolate until melted.  Once melted remove from heat.  Stir in the spice mixture.  Stir until smooth.  Mixture will be very thick.

Divide mixture equally amongst 10 small paper or plastic cups.  Tap the cup on the counter to release any air bubbles and smooth the mixture.  Stand a wooden spoon or lollipop stick in the mixture.  Garnish with a cinnamon stick or whole star anise and an extra sprinkle of cinnamon.

Place in the refrigerator until the chocolate is set.  Then cut the cup and peel away.
 
I sprinkled mine with a dash of edible gold lustre and wrapped with some marshmallows in cling film.  If your giving as a gift don't forget to add a note to dissolve in 200ml hot milk.

  

 

Of course I had to try it out before I gave them away.  Absolutely delicious :)  

 

 

 

Peppermint Hearts

I'm glad to see Candy Canes are catching on here in England.  A few years back they where hard to find.  This year I spotted them on the Christmas aisle in Sainsburys and grabbed a few boxes.  I've got a couple of peppermint recipes brewing in my brain for this year.  This first one is a very quick and easy but delicious treat.  Hearts made of White Chocolate and Peppermint.

To make these you'll need for each heart:

2 peppermint candy canes
1 oz of fine quality white chocolate
and some parchment paper

Unwrap your 2 candy canes and break off a bit at the end to shorten them so that they will form a nice heart shape.

 Arrange your candy canes onto the parchment paper into a heart shape.

 Take the bits you broke off and place them in a bowl.  Crush them into small pieces with the bottom of a glass.

 Melt 1oz of white chocolate and spoon into the centre of the heart shape.

 Top with the crushed bits of candy.

Christmas Tree Cookies

It's taken me a while to get in the Christmas baking spirit this year.  But it is time and I thought I would start off with a family favorite.  These delicious festive Sugar Cookies have been a tradition in our house for many years now and are a great project to do with the kids.

Cookie Dough

170g / 6oz sugar
170g / 6oz butter
1 teaspoon vanilla
1 egg
400g / 14oz plain flour
1 tsp baking powder
1/2 tsp salt

Coloured Cookie Dough for Decoration

55g / 2oz butter
55g / 2oz icing sugar
170g / 6oz plain flour
6 tblspoons milk
green, red and yellow food colouring

Method:

In a large bowl, combine sugar, butter vanilla and egg; beat until light and fluffy.  Add flour, baking powder and salt; mix until well blended.  Cover with plastic wrap and refrigerate for 1 hour.

While the Cookie Dough is in the refrigerator, in a small bowl, combine icing sugar and butter and mix well.  Add flour and milk and mix until blended.  Dough will need to be thin enough to be piped with a decorators bag so if it is too thick add a bit more milk.  Seperate dough and colour 1/2 of the dough green, 1/4 of the dough red and 1/4 of the dough yellow.  Spoon coloured dough into decorators bags fitted with a round piping nozzle.  I've used tip number 3 for mine.  If you don't have decorators bags you can use a resealable sandwhich bag and just snip a small hole in the tip to pipe the dough.

Heat oven to 175C /350F / Gas Mark 4

Roll dough on a lightly floured surface to 1/8" thick.  Cut with Tree Cookie Cutters.  Decorate with Coloured Cookie Dough.  Bake until Cookies start to turn lightly Golden.  I was using a large cookie cutter and this took about 10 - 12 minutes for mine.  For smaller cookies  it may take less time.  I would suggest you start to check them after 7 minutes.