Unfortunately there might be a delay until my next yummy post! I moved away and my kitchen is not stocked in baking gear yet. Hopefully I will get to it soon!
Lemon Drizzle Cake with Lemon Water Icing
Mini Cinnamon Whirls
Ready made puff pastry rolled with cinnamon filling (100g sugar, 100g butter & 2 1/2 rounded tsp ground cinnamon), cut into disks and baked until brown. Then drizzled with plain water icing. YUMMY.
A tractor birthday cake for my Dad’s 60th. The cake is vanilla sponge inside and it’s decorated with plain fondant icing.
Ginger and Orange Cupcakes
These get their orange flavour from both the zest and juice of an orange, and ginger from chopped stem ginger, ground ginger and also the sugar syrup that stem ginger is kept in. They are drizzles with a mixture of icing sugar, water and ginger syrup as soon as they come out of the oven to keep them moist.
Also they are completely dairy free, made with sunflower spread and soya milk. Unfortunately not vegan though as they still use eggs.
Chocolate and Orange Cupcakes
I bought a piping bag with a divider down the middle from lakeland to make this effect with the icing. The only problem with it is that the nozzle is quite small so if the icing is stiff its hard to ice the cakes. Otherwise it works pretty well!
Coffee and Walnut Cupcakes
Normal victoria sponge recipe (4oz everything and 2 eggs, plus 1tsp baking powder) but add 100g chopped walnuts and strong coffee enough to make the mixture fall off the spoon but not too runny. Do it by eye (and taste). Icing is fat, icing sugar and coffee. The fat in the cake and icing is dairy free and the coffee is decaf.
Peanut Butter Cup Cheesecake
Credit for the recipe goes to this site although I think they got it from somewhere else. But its AMAZING. I love peanut butter and I love chocolate and I love reese’s cups so this was perfect. My not eating chocolate or dairy kind of went out the window for a few days. Me and my friend made it over 2 days because you have to cool it in the fridge before you top it, but the recipe itself was really quite simple to follow. Its really heavy, like literally really heavy and I can’t even think how many calories are in it but its tastes too good to worry about that. I would recommend everyone make it. The measurements are in cups but we just googled cups to grams/ozs. Also you can get all the ingredients in the UK.
Orange and Lemon Cupcakes
So apperently I’m a bit stuck on cupcakes right now! I made these really quickly tonight for my mums birthday so they aren’t looking as tidy as they should, however they do taste good. Just normal vanilla sponge except swap the vanilla from orange zest and juice. Then drizzle lemon and orange juice mixed with icing sugar over the top once they come out of the oven. The icing is plain buttercream with lemon and orange zest to give it a subtle flavour.