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Feta Filo Cheesecake

I came across this recipe through watching my all time favourite cook on TV…Nigella! Her version is called ‘Old Reg Pie’. Mine is slightly different but still just as good. I tweaked just a few things….mainly because my critics (AKA Family) are soo particular with their food.

honey and tart

It’s quite strange but I had a weird craving to make this dessert literally because of watching ‘My Big Fat Greek Wedding’ (one of my favourite films-mainly because her family and my family are so alike!). Plus Baklava is one of my faves! So this is very similar. I think this recipe is pretty much a Greek inspired cheesecake!

Honey 1

The one thing I love about this, is that it uses a lot of Honey….and I love honey! I will without a doubt add honey into every dish I make. I even add it in my savoury dishes if I’ve added too much salt! I remember being about 5 and trying to make myself a honey sandwich.  I think it was from watching Winnie the Pooh. It was funny because every time I spread the honey on the bread, it would dissolve and I couldn’t understand why it wasn’t setting like butter. so my logic was to add more! When I eventually took a bite (after a few more dollops of honey) my mouth burst with this sickly sweet syrup. It was horrible. I was so heartbroken that I spent so long making this sandwich and it took me less than a second to realise it was disgusting and chucked it! You would have thought from this experience that I would detest honey but its only made me love it more!

 

quater 1

Ingredients:

  • 1 pack of filo pastry (200g)
  • 150g Feta cheese
  • 100g melted butter
  • 2 big handfulls of pecans or walnuts or pistachios
  • 150ml milk
  • 2 eggs
  • 1 tbsp sugar
  • some good runny honey (at least half a jar)

Recipe:

  1. place a few sheets of filo pastry in a cake tin and brush with some melted butter. make sure the pastry is hanging over the edge-enough to fold over.
  2. add 1/3 of the sheets over the buttered sheets. Literally scrunch them and avoid flattening them. Then crumble half the feta, and half the nuts. Drizzle a few tablespoons of melted butter.
  3. Now repeat the process! With the left over pastry scrunch, tear throw it on to create more texture. Then fold the outer layers over and press slightly down.
  4. Mix the milk, eggs, vanilla and sugar and pour over.
  5. Let it sit in the freezer for 5 minutes or in the fridge for 30 minutes.
  6. Add a spoonful of sesame seeds and place in the oven for half an hour. It should be golden and puffed slightly.
  7. drizzle 1 or 2 tbsp of honey and serve. Don’t forget you can add as much honey to this as you desire. Just don’t go crazy, cause you will regret it.

serving 4

I will warn you that the inside is a little stodgy. But sometimes that isn’t a bad thing! It’s like when Marry Berry and Paul Hollywood moan about a soggy bottom. I honestly don’t mind a soggy bottom on a pie…sometimes I crave it more!

 

serving 3

I would say a serving suggestion, a little creme fraiche would be nice. I literally only thought of it as I was writing this!

 

 

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Guinness Cake

Happy St Patrick’s Day All!

I’m not usually one to celebrate St Paddy Day, but I find the older I get the more I love! Obviously Pinterest is a big influence!

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OF Course I had to share this recipe with you guys. It’s kinda dead easy and not that long to do. I’m not going to lie, this cake is like Marmite in our house. Mum LOVES it, whereas Arji (the human dustbin) isn’t a big fan. Again in work some of the guys like it and some hate it. I have found the longer you leave the cake, the flavours mature and the Guinness really comes out. It’s quite surprising how much chocolatier and spongier the cake is with Guinness – {NERD ALERT} this is because the gas in the stout (No, Guinness is not beer!) reacts with the baking soda in the oven, causing the cake to rise more. Well this is what I’m guessing, but I did get a C in Science… so maybe don’t trust me!

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This cake is more than enough for 7-8 people. I use a 18cm Bundt tin which personally I think is the perfect size.

Ingredients:

  • 125ml Guinness (No other substitute…duh)
  • 125g Butter
  • 40g Cocoa Powder
  • 200g Caster Sugar (Yes Caster!)
  • 1 Egg
  • 1tsp vanilla extract
  • 50g Yoghurt
  • 20g milk
  • 140g Plain Flour
  • 1tsp Baking Soda
  • 1/4 tsp baking powder
  • pinch of instant espresso coffee (Trust me it helps)

 

Recipe:

  1. place the butter and stout over the hob and heat gently until the butter is melted. Make sure its not on too high heat. (Don’t want to kill off all the alcohol now do we?)
  2. once melted let it cool slightly and add cocoa powder and sugar
  3. Again once that’s cooked out then you can add the egg, milk, yoghurt and vanilla.
  4. In a bowl sift all the dry ingredients (Flour, baking soda/powder) and slowly pour the wet mixture into the flour.
  5. Once all mixed pour in a bowl and bake for 35 minutes on 170c. (PLEASE make sure you have greased the tin well as this batter sticks)
  6. Top with a little cream cheese frosting (3tbsp of cream cheese & 150g icing sugar)
  7. Now you may enjoy!

 

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I hope you guys like this recipe! Maybe give it a go for next next year’s St Patrick’s Day…

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Chocolate Pecan Pie

Pecan Pie is my all time favourite dessert – with ice cream = MY HEAVEN!

Arji requested this the other day, so I thought maybe I should also share with y’all my recipe. I have to admit…I did fuck up the presentation but this is what I get for trying too hard! Soz that it looked a little strange!

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I don’t know why but I have a weird obsession with pecans. At least once a day I will have a ‘small’ handful of pecans with another ‘small’ handful of salted almonds. I know it strange but its sooo good! thought I’d share that with you for no apparent reason!

 

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As you can see at the beginning it started of well…just…once it went through that hell of an oven it got worse…and worse.

I know people find it offensive using shop brought pastry but I’m sorry I seriously don’t think its wrong to by a pack of ready made. So bite me if you think I’m being too lazy! just remember Gordan Ramsey said there is nothing wrong with shop brought pastry! Just sayin!

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So I seen this style crust done on Pinterest and thought I’d give this a go. Looks good here but just wait!

 

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See the Leaf thing really ain’t working! At least now you know don’t try this as pastry does shrink and it’ll look ridic!

 

Ingredients:

  • 1 pack/500g of shortcrust pastry
  • 200g Caster sugar
  • 250ml of golden syrup
  • 60g butter
  • 3 medium eggs
  • 20g Dark Chocolate (70% is a must!)
  • 3/4 tsp of flaked salt
  • a pinch of grated lemon zest (4 strokes against the grater will do)
  • 120g pecans, chopped & some for decoration (like 12 halves)

 

Recipe:

  1. Roll out the pastry till thin enough (I would the thickness of £1 coin-that’s what Nigella says) then set aside in the fridge. Trust me this will help it later.
  2. Heat up the syrup and sugar on the cooker until the sugar has melted and leave to cool
  3. Beat up the egg and slowly pour the ‘cool’ syrup mixture into the eggs. make sure its steady and not all in one go otherwise you will regret this!
  4. Add your butter, vanilla, lemon, chocolate, salt and nuts! Then pour into the cold pie crust.
  5. Now you can whack in the oven for an hour. Make sure the oven is preheated at 170c.
  6. I would recommend that you leave this to set for at least 2 hours then demolish with ice cream. ENJOY!

 

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I genuinely love this recipe and have used it for soo many years so this is one you can actually use because its an actual recipe and not just me making it up as I go along!

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Simple Springy Cake Recipe.

I have finally found the Perfect Recipe which is the simplest. I don’t care what anyone says, I think this is the one for me! See now I have this theory that whenever you don’t put effort into something you make, it comes out DELICIOUS and PERFECT. Yet whenever I actually make an effort, it comes out like turd. All I’m saying is that I may have found the ratio which I can do.

cake pic 1

I just love the golden crust you get on a simple sponge.

Recipe:

  • 150g Butter, Room temperature and cubed
  • 1 Cup of Caster Sugar
  • 1 Cup of Plain Flour
  • 2 tsp Baking powder
  • ¼ cup of milk
  • 3 eggs
  • ½ tsp on Vanilla extract
  • ¼ almond extract – can use a different flavour or add orange zest as well as the almond extract.

Okay so it is as simple as making the batter….

  1. Using the electric whisk or mixer if you’d prefer, mix the butter, sugar and eggs together until pale yellow.
  2. Sift flour and Baking powder in and whisk for 3 minutes.
  3. Add milk bit by bit until it feels like lightly whipped cream
  4. Pour into prepared tin and bake in the 150 degree Celsius oven for 45-60 minutes. DO NOT OPEN THE OVEN WITHIN THE FIRST 40 MINUTES.

Because it’s just a simple cake using a prettier cake tin sets it off. Or you can even put it in a loaf tin and slice it up like bread and sandwich 2 with jam and whipped. Now that is cute when you have friends or family over.

with the ring tin, like i used you can spread chocolate ganache over the top.

cake 2

Usually with other recipes I make, I get a thick crispy crust and this time I got no major crust just a smooth springy cake. Please tell me what you think and if you have any suggestions as to how to improve ‘develop’ the recipe.

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Rhodes 24 – Tower 42–for my birthday!

hello all, okay so i have been wanting to post this up for AGES but just really haven’t had the time. so i have managed to squeeze a bit time to go over. hope you enjoy. xx

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IM OFFICIALLY 18! YAY! to celebrate Mum booked for us, as a family, to go to Gary Rhodes Restaurant. Now I know you’re probably thinking, what? Gary Rhodes, Seriously? AND hell yeah! i love Gary Rhodes, well Loved, ever since we went to ‘Taste of London 11’ where I actually met Gary Rhodes and had a picture with him…ooo…AND got a free lemon tart off of him! So Basically Taste of London is a food Festival where all stalls are set up and Celebrity chefs have there own restaurant stall where you can taste small dishes,(which i go to every summer!). And Gary just happened to be checking on his stall whilst mum and I walked past. It was hilarious how mum seen his face, and she just lit up ad ran to him. he was really polite though, asking me about my cooking and that kind of thing. I even got a little signature and message! SAMSUNG

the day was actually really nice. mum surprised me at work to take me out. my loving brothers went all the way to north London to pick up these lovely cupcakes which i could enjoy whilst at work. now if your thinking “wait work?”; yes working in education, towards the end of the school term is enrollments week. which yay for me is on my birthday. so all staff have to be in those days no matter what! i know right? piss take! but these cupcakes do look nice right? my favourite was the golden coloured with the mini fudge pieces. i have to admit they were a little stale like the cake itself. but it was a nice thought!

Dolly's & Cream Cupcakes

oo i ended up getting 3 cakes; the cupcakes; a homemade cake which Sue made me. Oh and next the the picture below is what everyone in the office brought me. ain’t it perty! Bless her she thought this was really me…so i come across as fashionable hey?

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and a surprising cute cake cake Ajay and Arji personalised for me.

Pig Cake

As you can see most of my day was spent eating cake…my HEAVEN.
Now you might think this was a bit of an insult or just cute in a kiddish way. But there is a story behind this. My nickname in the family is Pigso. I know, what? Apparently it is said that when I was younger and went on my first holiday, to Florida, aged 2; there was a Muppets show which we just missed and I was supposedly obsessed with Miss Piggy in Florida and cried the whole way back to the hotel. What a bundle of joy I was! So that’s where the pig come from. Now I wear glasses (only for computers) and supposedly look like Ugly Betty with my glasses and braces, which is what Ajay tried to interpret. AND finally you see this scar on my/the pig’s forehead. This story is, when I was 3 I fell on some pin nails and scraped by forehead, which has scarred me for life (but has cleared quite a bit now). But when I was 11 in my school Selfie, you can see the scar and Ajay took the piss out of me ever since and called me HARRY POTTER! So like the annoying Brother he is, he had to get all my outer beauty perks!!

Back to Rhodes….So the reservation was for 8.45 (mum left it too late to book the reservations), and we got there for 9.30 (traffic) and the kitchen was closing, dad still had to find parking, oh it was a disaster. We had literally 10 minutes before the kitchen closed so had to rush and pick our food. THE best thing from the evening had to have been the afters selection. Starters was ‘ite’-soup. cream of cauliflower. Yeah so nothing to special. The main me and Arji ordered vegetable risotto-it was utterly the worst risotto I have tasted. So you might think I’m over exaggerated, BUT even the cafeteria have served better risotto with their ‘bruschetta’ on the side. I don’t know you might say like it if you go but maybe I expected too much and my expectations were just splattered as soon as the waiter brought over the tiny espresso cup filled with off white loose puree. I have to admit maybe it was partly our fault as to why it wasn’t the best…hmm mum. Next time learn to time manage!

But overall I think I felt like I was made to feel special and blown away with the food. At moments if I had closed my I eyes I could have sworn I felt I was at Toby Carvery. Enough said. Overall the highlight was the magnificent view of London’s Urban Jungle laid out in front of us. Honestly the view just took me away. Gherkin literally adjacent to the window. There was this peculiar building with a 30 floored building, with an elevator lined with blue lights which you could see go up and down speedily. I could even see in the buildings ahead, employees working till 10pm in the office; I was literally praying I won’t turn out like that in the future. another thing which really touched me was the afters the waiter brought to us at the table. since the kitchen had closed the waited plated mini treats piping happy birthday for me. I thought this was soo nice of them and it kind got to me a little.

dessert

okay so what you see here is chocolate truffles rolled in freeze dried raspberries (top), cute mini blueberry muffins (middle) and individual Lime cheesecakes which wasn’t the zestiest (bottom).

I was a little disappointed with this night. mainly because I had this weird fantasy that Gary would randomly do a check on Rhodes 24 and i so happened to be there at the same time….you get where I’m going with this, right?

overall because of the view and mini afters i would rate this a 3/10 and that is purely because of the dessert. Nothing like the previous fine dining places. But hey ho, at least I can say I have finally been to my ex-favourite chef’s restaurant. Next thing on the list…Gordon I’m coming for you…

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fu-fu-fu-fu-fu-fudge!

Fudge headerso I’ve been off for a bit and thought i’d make something quick and simple. For some reason chocolate was on my mind. god knows why and no not that time yet, but I was CRAVING it! And since Ajay was coming back from his first official week at uni (manchester). I thought it’d be nice for him to come home to some of my sweet treats. Brownies were my first intention, so i looked for my trusty brownie recipe from Nigella. But flicking through the pages I saw cookies. I’ve made them before and loved it. not sure if everyone else did. BUT then like fate, the page landed on FUDGE. I’ve had this on my list to make but I’ve always been abit umming and arring whether to or not.

Now this isn’t the typical creamy fudge we’re used, where it’ll melt like butter on your tongue. this is slightly more truffle like, but still just as yummy. The typical recipe is a chocolate and pistachio but my twist is chocolate, almond and sea salt fudge. sounds grown up right? I guess being 18 has matured my taste buds.  I have these craving where I like to mix sweet and savory in every dish, which just puts it up there.

I only used Almonds because i didn’t have enough pistachios. Sorry I know I am so lazy in that sort of sense. But it gives a big crunch into the fudge that breaks the texture and i reckon is better than pistachios.

So I made the fudgey little monsters on Tuesday and let it set all night and Wednesday I cut them up. when everyone came home on Wednesday they were going like gold dust. And this is unusual for my cooking.

Now look at the lovely easy recipe and my beautiful pictures i did with my lovely new camera!

RECIPE:

  • can of condensed milk
  • 350g of dark choclate (the proper stuff, 70%+)
  • 30g Butter
  • 1 heaped cup (200-250g) lightly crushed Almonds
  • 1 1/2 tsp of Maldons flaked salt

so just start by melting the butter, milk, chocolate in a pot over the hob until all melted like a ganache.

melting cream and choc-fudge

In a dry frying pan, add the blanched Almonds into the pan and  gently wobbling the pan to prevent the burning. as you can see on my right they look abit like pine nuts. trut me it might be a little extra coloured BUT if gives this odd popcorn taste. RANDOM but nice. Anyway, Crush those beautiful TOASTED blanched almond the only way I can, old fashioned way with my trusty rolling pin and a tea towel. DO NOT over crush them because you want to bite into a few whole ones to give the extra crunch.

blanched Almonds-fudge

Add the salt once the ganache like fudge has cooled. you’d be surprised this gives the chocolate a coffee taste, which helps to enhance the chocolatey goodness.

Sea Salt and fudge

ADD the NUTS after the salt. Fold it mix, however you want. Just don’t over mix it, because you don’t want the salt to dissolve. remember you want whole bits of salts to melt on your tongue. the texture will be like brownie batter and trust me that’s good!

nuts and salt mixed in fudge

MAKE SURE YOU APPLY GREASE PROOF PAPER on the bottom so you wont struggle to get it out! And then just pour it in and bung it in the fridge to set for a couple of hours.

Fudge in tin

after a few hours or until it feels rock solid, pick it out and cut into squares. Now my good friend Nigella, says it cuts into 36 pieces BUT i found its more. the smaller and bitesize piece you can cut the more you can eat! don’t you just love the way the nuts come through like in nougat. and you cant even see the speck of salt so its soo unexpected like a little surprise your hoping to get in each bite.

Cubed Fudge

please keep in the fridge as it tend to ‘melt’ and when i say melt i mean warm slightly. I guess that’s why i liked these, because they have this truffle like texture. HONESTLY these can be put in anything. melt a few chunks and pour over ice cream, add it to muffins, melt it to a ganache; ENTIRELY UP TO YOU. Hey if you want to use upstairs in the bedroom that’s entirely up to you, no ones judging you [WINK WINK].

Since Ajay came down for a few days from uni (Manchester). I thought i’d make breakfast, pancakes for him at 11.30 as you do. But Ajay had a bizarre idea to add them in the pancakes like chocolate chips. after you pour the pancake batter in, add sliced fudge on the batter and spoon little dribbles of batter on top. This helps to stop the BURNING from the chocolate. Don’t go there I’ve done that, made choc chip pancakes and burnt all the chips.

~~~~~~~~~~~~~~GOOD LUCK and tell me how it goes ~~~~~~~~~~~~~~~~~

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Apsley’s, a Heinz Beck Resturant

Mum Officially turned the BIG 40 over the weekend (well a couple of weeks ago!), and to celebrate we went out to a POSH restaurant. I’m not sure whether you’re like my family and I; who like to visit these fine dining places, for special occasions. I  guess with my family, when it’s a special birthday, we’d go all out for dinner and go some place real Fancy! Like for Ajay’s 18th we went to Heston Blumenthal’s restaurant in the Mandarin Hotel in Knightsbridge. And that was AMAZING! Honestly I cant explain how cool the food was. Pate disguised a Mandarin fruit. It was hilarious when the waiter brought over an orange and some toast. The look on dad’s face, it wasn’t until 10 minutes later when we all realised the orange was really yellow fat (like the the butter on top of pate). It even had a leaf poking out of the top. I would have rated that 9 1/2 out of 10. Just my dessert was a down fall-summer fruit something. cant remember.

Then for Dad’s 40th a couple of years ago we went to the Ritz. Now that was more POSH. That was a bit too… i don’t know, I guess we’re not a quiet family, well dad isn’t anyway.  I would rate that a 7, just because of the toilets and the decor.So beautiful!!

Back to Mum’s birthday Meal, oh just look at the Pictures! The decor of this restaurant is just WOW. seriously I don’t know how to describe it. almost like a movie scene; grand and majestic. i know it may sound a little over exaggerated BUT it was truly beautiful. Let’s start right from the Beginning: somehow we ended up being half an hour late, since dad was determined to drive since he’s a snob to public transport. But the Hotel/Restaurant is like a minute away from Hyde Park. The staff were really considerate and moved our booking to eight, which was really nice of them, since other places would have warned us the table will reserved for 15 minutes. so yeah when we finally did reach Lanesborough Hotel which is all slim and quite grand looking. It was abit awkward because usually when you come to a hotel you’re greeted with the reception desk. instead we got slightly lost and had to ask the doorman where the restaurant was, since it was like gully (sorry the closest i can describe it- but a very sublime one).Turned out it was right down the other end of the hall. So when we actually reached the restaurant, we were told to wait at the bar, since our table was getting ready.

Now the bar was really cool. Well would have been if it weren’t for Arji, since he is only 14, there’s a rule where you cant be in the bar after half 6 if your under 16. So we waited outside of the bar area into, i’m not sure what you would call it, a lounge maybe? I thinks its where like all the afternoon teas are held and that kind of thing.  where the rich people would ‘hang and chat’. Hah, I actually sound like a commoner. you know when you know somethings RICH and POSH when drinks are £15. seriously a cocktail was £15 and lemonade was £9. But since dad was paying mum treated herself to a little cocktail since it was her birthday. I guess you can say Dad weren’t too pleased but he enjoyed himself. In the End. Now the thing Which wowed me was this:

The bar snacksExcuse the poorly taken Picture BUT this was given to us whilst we was waiting for our drinks. Now on the top tray (sorry you can’t see ’em, but its actually homemade Pretzels. I can’t explain what it was about them, but they tasted yum, almost like it was fresh! And then on the second tray it’s your typical Nuts. like freshly roasted, where they have a crunch to’em.  And now we get to the Best bit. if you can see through the poor camera with trying to eat the lovely big fresh and tasty olives. See i’m not a olive fan, but these were just soo NICE. Like you don’t get that normal tangy after taste from the brine or oil. It has this almost sweet taste but i definitely give it 2 thumbs up. the chandeler Bare in mind this is a fancy place and i was a little embarrassed to take pictures I thought i’d had to get a few sneak peaks for you all. This place honestly seemed like something out of a film. The waiting staff we’re lovely especially the bread man. He walked around our table 4 times with different selections of breads. the one i remembered was this thin Sicilian bread. it was so thin and crispy and so light. we all took our order and the first dish brought out was this:

This was an apatizer- chicken liver spring Roll

photo 4 (2)This was something Arji ordered, Carbonara Fagottelli. I think that’s what it was called. it was basically inside out Carbonara- egg yolk ravioli with Parmesan gratings and sprinklings of crispy pork cheek. YUM, no? we ended up swapping since Arji freaked out with the smell of Parmesan. Like the better older sister i am, i opted to swap dishes. To be fare this dish was better. This dish was rich and slightly heavy but soo cool. like you have to have each pasta bit in a whole mouthful. so once you bite into it, egg yolk would bust out in my mouth. oh it was soo good, a little cheesey but GOOD.

photo 5

This was MY dish I had picked out. I cant exactly remember what exactly it tasted like but all i can remember is that the Duck was moist. i think it was a little boring but to be honest i just wanted to show you how pretty it looked.

Now the Main I can not remember what I had and I didn’t really take a picture so I am sorry!

Now below was my dessert: Chocolate and passion fruit. so i’m thinking when I read the menu, hmm i guess it might a chocolate bar with some sauce on the side or something like that. Instead they bring this out. Now i am really sorry, the waiter come out explaining each of our dishes,like what flavors they used; a proper foodies talk. And well I’ve completely forgotten what it was he said. Apart from chocolate sorbet. SORRY i guess this’ll punish me for not writing this sooner. But at least the pictures look alright. REMEMBER they are all sneaky shots me and Arji took! photo 1des

Now this was DEFINITELY something I remembered. The PRE DESSERT. Yes there is such thing as that. It apparently is known to cleanse the palette so you can really taste the flavors of the dessert. But again i’m gonna be straight with you, I think this WAS my dessert. Lime cheesecake and banana ice cream. The lime was so Tense and strong, that it really did clean my palette, i definitely recommend the restaurant just for the cheesecake.

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YUMM!

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AFTER dessert. i love this when after your meal, dessert, you get the little treats at the end with teas and coffees. Oh it was so pretty and cute. Top to bottom: Hazelnut and Praline, Almond shortbread (moon shaped), Apricot centered Bomb, toasted almonds and shortbread based truffle, Raspberry Jelly (made in Sicily)

And Last but not least the manager I guess of the restaurant knew it was one of our birthdays (Dad told him, but won’t admit to it). So he came over with a little dessert dotted with candle in the center. It was too cute. And after that, the head chef walked over to each table asking how the dinner was. I thought that was really polite and sweet. he also gave dad a tip on how to get the lamb so tender (cook it with love). He was quite funny how he was so quiet and shy, but during the dinner we could hear the chefs shouting, well “talking more abrupt” with each other, which was funny!

photo (9)Happy 40th Birthday Mum! xx

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4 Cakes in 6 Hours.

Another baking session I’m afraid. But since it was with Jenny it’s not the typical pretty cakes, just plain weird with her. So on Saturday Jenny stayed over for the weekend after meeting up for a picnic in Hyde Park with Jemma, Jenny, Ajay and Arji. Was actually a lot of fun! It was a lovely weekend with Jen, our serious talks in the garden with the chiminea smoke permanently blinding us. We had a laugh. So whilst Jenny was here she wanted to bake cakes. Now this was serious; since Jenny is the sort to claim she baked a cake when clearly all she did was add an egg and a few drops of water and bung it in the oven. Ta-Dah, Jenny’s homemade marble cake! So I gave her the basic recipes for sponges, to try at home.
Now I am not exaggerating here, it took us 6 HOURS. Really and that wasn’t decorating them like I did with Nicola. And by the end of it, I think it was safe to say Jenny and I was not ready to see another block of butter for a while. I have to admit we didn’t get hungry once whilst baking, and we didn’t even need to mindlessly nibble on a slice of cake throughout. So thumbs up on the diet side. BUT a BIG thumbs down on the whole weekend, food wise. I have to admit I still use the recipes from school and that was like 2 years ago. But I guess Mrs Abbotts would be proud. So the sandwich cake turned out lovely! As for the others…about that. (Look at the pictures, and then you’ll understand)

McDonalds Cake

so we started off making a sandwich cake, which turned out to be Jenny’s results cake. Now you’re probably thinking, “what is that?” Well Jenny has only just turned 17 and is doing A-Levels, so she has just finished the first year (A S Level) and gets the results this THURSDAY, so i made her and her friends a cake for when they go out for a meal to celebrate “all their hard work throughout the year, gone down the drain”; Jenny’s words not mine!

plain SpongeTurns into This!

McDonalds

So Jenny asked to make this. i would explain more but there’s more to the cake.

Maccy Ds

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red cake

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Excuse the Language but you can understand now their attitude towards education. Hah i sound like i’m their parents… anywho.

Cupcakes

ugh now this looks like a disaster but tastes not bad. Jenny made out like she was having here order taken by me and i’m offering her the cakes i make. But this was a Humingbird recipe of all choc-o-late. But i don’t know to me doesn’t look all that chocolatey.

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These were pretty cute if only they had a clean finish. for some reason they remind me of truffles, no? Jenny piped these on so that will be my excuse for looking so ‘rough’.

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Marble Cake

I Make this all the time so i won’t eve explain this…But here’s a picture anyway.

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Nutella Cake

so this was the last of the cakes. i can’t remember why, but  was CRAVING Nutella. so with a simple chocolate cake and Nutella frosting, you get this creature. this was purely just me being me and awkward wanting to add another cake to the mix.

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Ta-Dah the final result with a freestyle pattern to top it off.

Best

i don’t know why but i feel like it looks like a beast in these pictures, but i am serious it is nice!!

So i don’t know what you make of these ‘cakes’ but i will tell you this, it was fun. besides the constant mess which jenny kept cleaning up, so thank you Jenny, i did notice !

the mess

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Filed under Cakes, Recipes