#itsgood2eatcake ♥

Its good to eat cake_0021_edited-1

This gallery contains 22 photos.

Last night was my second event with the Edinburgh bakers, which happened to be a charity event this time in aid of the local Edinburgh based charity It’s good 2 give!! run by the wonderfully dedicated Lynne McNicoll, who help to support young people … Continue reading

Best day of my life, ever!!!!

I’ve just had an awesome day, in fact possibly the best day of my life so far!!! Incredible statement I know, but I’m not exaggerating, let me explain xx

As I mentioned back in my post here I had signed up to hang out with a group of ladies with the express purpose of enjoying lots of cups of tea and copious amount of delightful traybakes!! 

Well that was this evening!!! And you won’t be astonished to hear that I loved every minute xx

In all honesty I was really too awkward, shy and nervous for most of the evening to make the most of it, but I did it and everyone that I met was so lovely and welcoming x

But what made it so incredible for me was how everyone just treated me like any other girl there even though I still look and sound like a bloke in a frock!! And that is the first time in my life that I have been accepted in that way at a social gathering  for who I truly am!! It made me so happy, I’ve been bouncing off the walls since I got home (nothing to do with all the sugar I consumed….haha!!) and now as I write this I have a little happy tear in my eye xx And lets me know I am on the right path for a happy future x

Edinburgh cake ladies

So here’s how it worked, everyone arrived and plated up the goodies until the table you see was full to bursting!

Then we all got our hands on very large plates and filled them with yummies to take to our tables to consume x

I must admit I went up for a second plateful, well I thought it would be rude not too after everyone had gone to so much effort!! ;p

Edinburgh cake ladies

Then when we had all chatted for a while and our tummies were full, everyone reproduced their boxes and filled them back up with a selection of the leftovers!! What a great system, eh? x

So all in all a success in my eyes x

Thank you ladies xx

Cookies and milk x

This weeks offering is my favourite cookies and milk combination. White chocolate chip cookies and Banana milkshake, so a double recipe for your amusement x Don’t say I’m not good to you xx ;p

Today I can’t take credit for the cookies recipe, it’s taken from my new favourite recipe book, The back in the day bakery cookbook, from Cheryl & Griffith Day!! I have however made one very small change to the original by using white chocolate instead of milk or plain chocolate x But they all work well, so feel free to decide for yourself if you are following this recipe at home x

It is however my own Banana milkshake recipe (although I’m sure if I googled it, I’d find some uses the same ingredients)!!

White chocolate cookies

White chocolate chip cookies:

Ingredients: 

  • 2½ cups Plain flour
  • 1¼ teaspoons bicarbonate of soda
  • 1¼ teaspoons fine sea salt
  • ½ pound of unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated saugar
  • 1 cup light brown soft sugar
  • 2 large eggs, at room temperature
  • 2 cups chocolate chunks
  • Fleur de sel for sprinkling

White chocolate cookies

Method:

  1. Position a rack in the lower third of the oven and preheat the oven to 178°C/350°F. Line two cookie sheets with parchment.
  2. Sift together the flour, bicarbonate of soda, and sea salt; set aside.
  3. In a bowl of a stand food mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
  4. Add the eggs and mix for no more than a minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about a minute.
  5. Use a large ice cream scoop or a ¼cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
  6. Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centres. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.

White chocolate cookies

Banana Milkshake:

Ingredients:

  • 2 large bananas
  • 8 generous scopes of your favourite Vanilla dairy ice cream
  • 10ml vanilla extract
  • 250ml of whole or semi-skimmed milk

White chocolate cookies

Method:

  1. Slice the bananas in to a food processor fitted with the liquidizer attachment, add the rest of the ingredients also.
  2. Process until think and creamy x
  3. Pour in to a tall glass with with a thick straw and serve immediately!!

And Ta da!!! Lovely cookies and milk x

Cinder toffee

Or Puff candy? Not totally sure what to call this honeycomb delight!! Cinder toffee always reminds me of the couple of years I lived in York when I was a newly wed!! There was an amazing sweet shop right by the entrance to York minster, that sold huge bags of cinder toffee and chocolate covered puff candy!! They became a regular treat for us at weekends xx

Cinder toffee

I’ve had to play around a bit to come up with a working recipe that tastes as good as the shop bought versions that I’m used too!! And I’m pretty happy with my final recipe, it’s very close in taste and texture to my memories!!

Cinder toffee

Ingredients:

  • 500g caster sugar
  • 225g golden syrup
  • 2 tsp vanilla extract
  • 90ml water
  • 1 tbsp bicarbonate of soda

Cinder toffee

Method:
1) Grease a 20x30cm tin, then line the bottom and sides with baking parchment, making sure the parchment sides are at least 5cm above the sides of the tin. Grease the parchment with a little more butter or oil.
2) Add sugar, golden syrup, vanilla and water to a deep, heavy bottomed saucepan. Bring the mixture to the boil, but do not stir. Boil until it reaches the hard crack stage (153ºC), about 10 minutes. During boiling, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
3) Remove from heat and working quickly, add the bicarbonate of soda, whisking to incorporate. The mixture will bubble when adding the bicarbonate of soda, so mind the hot toffee. Immediately pour into the prepared tin. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.

Cinder toffee

Do any of you have a recipe to share with me?

Or know of any other ingredients that may be worth experimenting with to perfect my recipe?

I’d love to hear from you if you do xx

Cinder toffee

Rocky road fudge and meeting new people!

OK, So…………. I’ve taken a huge step this week in getting out in the world and living by my recent post for this to be Lucy’s year!!!

After much humming and haughing I’ve finally committed myself to attend my first cake event run by and for the Edinburgh Cake Ladies which is being held in March. I must admit it’s terrifying and exciting at the same time! Most probably because I’ve been trying to pluck up the courage to join one of their evenings for over a year now. Now all I have to do is stop myself  from pulling out if I get nervous………haha x

Only a few weeks ago I met my friend Sarah and her friend for lunch in town and I realised on my way there that it was going to be the first time meeting with someone as Lucy, that had never met Paul before and that felt like a huge day, now I’m signed up to meet 18 ladies at once and I’m up for the challenge x Wow, what a brave girl I’m becoming?!?! x ;p

So this event is called Tower of Terrific Traybakes Take Two or TTTTT for short!! Each of us has to bring a different traybake for everyone to try!! So I decided I would do my Rocky Road Fudge as my contribution!! Which obviously meant I had to have a practice run to see if it would be up to scratch for this event…….heehee x

And here are the results x

Rocky road fudge

Ingredients:

  • 1.4kg caster sugar
  • 500ml whole milk
  • 150g unsalted butter, cut in to cubes
  • 75g walnuts
  • 700g dark chocolate , cut in to small pieces
  • 10ml vanilla extract
  • 1.5ml salt
  • 90g black cherries in syrup, sliced in half
  • 130g marshmallows, cut in to pieces, or use mini marshmallows

Rocky road 2

Method:

  1. Line a loaf tin with clingfilm so that it comes out of the tin and well over the sides.
  2. Put the sugar, milk and butter in a medium, heavy pan. Heat over a moderate heat, stirring constantly, until the sugar has dissolved.
  3. Chop the walnuts roughly and set aside.
  4. When the sugar has dissolved and the butter has melted, bring the mixture to the boil. Without stirring, allow the mixture to cook at a slow rolling boil for about 10 minutes, or until it reaches the soft-ball stage (114ºC/238ºF).
  5. Stir in the chopped chocolate, vanilla extract and salt.
  6. Pour about one-third of the chocolate fudge mixture in to the prepared baking tin. Sprinkle with half of the cherries, marshmallows and walnuts. Cover with another third of the chocolate fudge.
  7. Place a piece of baking parchment over the fudge and press down firmly with your hands. Set aside to cool. This could take up to 8 hours.
  8. When ready to serve, lift the fudge up out of the tin by holding the sides of the clingfilm and transfer to a chopping board. Cut 1cm slices and serve. Store in an airtight container for up to a week.

Peanut butter and chocolate fudge

I thought it was about time I put up more recipes, it’s been quite a while. But this a recipe worth a long wait for, it’s super tasty and the perfect texture for fudge.

My friend Anne has given me access to lot’s of new amazing homemade sweet recipes and this is the first of many I plan to try out.
Fudge

 

Ingedients:

  • 750g caster sugar
  • 250ml golden syrup
  • 300ml double cream
  • 75g unsalted butter, cut into 1cm cubes
  • 200g smooth, natural peanut butter
  • 150g roasted and salted peanuts, chopped
  • 100g milk chocolate (34% cocoa solids), chopped

 

fudge

 

  1. Grease a 8in square baking tin and line with baking parchment or waxed paper.
  2. Put the sugar, golden syrup, cream and butter in a large, heavy pan and cook over a moderate heat, stirring constantly, until the sugar dissolves.
  3. When the sugar has dissolved and the butter has melted, bring the mixture to the boil.
  4. Without stirring, let the mixture cook at a slow rolling boil for about 10 minutes, or until it reaches the soft-ball stage (114○C/238○F).
  5. Remove from the heat and stir in the peanut butter. Gently fold in the nuts and chopped chocolate.
  6. Pour into the prepared baking tin and leave it to cool completely. This can take up to 8 hours.
  7. Lift the fudge out of the tin by the sides of the parchment paper and place on a cutting surface. Cut into squares and serve. Store in an airtight container.

 

fudge

Guest Photographer and Coffee cake!!

I’ve had my sister Jenny and youngest nephew Luke staying with my over the last week. Luke is an amazingly talented Saxophonist and was invited to play in The World Saxophone Congress in St. Andrews last Thursday and then had a music summer school at Merchiston school here in Edinburgh for NYJOS (National Youth Jazz Orchestra of Scotland) starting on Sunday through till Thursday (yesterday). So I got to see him in 2 concerts this week and I am in awe of his talent and so proud of him!!! x

It worked out that there was a few days gap between being in St Andrews until NYJOS started in which my sister headed home and left my nephew in my (capable) hands for a few days!! We had so much fun and we really enjoyed hanging out together.

He had requested beforehand to assist me with some of my photos for the blog as he is a keen aspiring photographer. But I had other plans for him!!…….wah…hah…hah (in my best evil voice)!!! So instead of him assisting me, I had decided that I would assist him to take all the photos for my next few blogs so he would get the maximum amount of hands on experience!  So today’s blog is our first joint effort and there will be 2 others to follow over the next little while!! Oh……and there will be one more to come that I took of him showing another of his many talents too, watch this space!! xx

So firstly, we decided he would help me with this weeks baking challenge which is a coffee cake, one of my favourite cakes of all time xx So the baking and the Photography are joint efforts (mainly my nephews x) so………enjoy x

Ingredients:

  • 150g caster sugar
  • 150g butter or margarine
  • 3 eggs
  • 150g self raising flour
  • 1 1/2 tsp baking powder
  • 1 tbsp hot water
  • 1 tbsp instant coffee (add more if you like it strong)

Method:

1) Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

2) Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don’t use all the flour.

3) Add the rest of the flour and the baking powder to the mixture and fold it in gently.

4) Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes.

Ingredients for icing:

  • 175g  white chocolate
  • 85g unsalted butter
  • 125g crème fraîche
  • 125g icing sugar, sifted.
  • 1 tbsp coffee liqueur or very strong black coffee
  • Cocoa powder, for dusting.

Method for icing:

1) For the icing, place the chocolate and butter in a bowl set over a saucepan of hot water and gently heat until melted. Remove from the heat, stir in the crème fraîche, then add the icing sugar and coffee liqueur and mix until smooth. Chill the frosting for at least 30 minutes, stirring occasionally, until it becomes thick and glossy.

2) Use about on third or the icing to sandwich the cakes together. Spread the remainder over the top and sides, swirling with a palette knife. Leave to set then dust with cocoa powder before serving.

And finally Luke eating the first piece of the cake in the obligatory wide mouthed, I’ll fit it all in at once photo. hee hee x Sorry Luke but I had too and thanks for the photos x