Cherry Pie Tray Bake

The humble tray bake. I love all tray bakes. This one is special though. In fact, this one is particularly special. I love Cherry Pie, and Cherry Bakewells, and of course cake, so why not combine them! This is great on it's own, warmed with custard, or a big blob of ice cream!

Ingredients
350g plain flour
1 1/2 tsp baking powder
3/4 tsp salt
300g light brown sugar
250g unsalted butter, softened
2 large eggs
1tsp vanilla extract
1/4 tsp almond extract
1 pouch of Natures Finest Morello Cherry Fruit Filling (or 300g cherry jam)
Icing sugar, made with almond extract and water, to glaze (optional)


First thing is first, the filing for this gorgeous traybake. This is what I used, and I got it from my local Sainsburys Supermarket, down the aisle with the tinned fruit.

Now, I used a freestanding electric mixer with a paddle attachment to make this mix, however you could just use a bowl and whisk or wooden spoon, and it would do exactly the same job. 

First, you need to get pop your oven on, 180C, 160C fan, or Gas Mark 4, and grease a 9x13 inch pan with butter, line with parchment paper at the bottom, grease this and coat the inside of the pan with a little bit of flour. Like so: 

Now cream together your butter and sugar until light and fluffy, this should take a few minutes. Then add your eggs, one at a time, scraping down the sides of the pan between additions. Now add your vanilla and almond extracts, and then your flour, baking powder and salt. Mix this all together until everything is just combined. 

It should be thicker than a cake mix, but not a dough. 

Next, tip 2/3 of the dough into your prepared pan and press into an even layer. I used a spatula for this, and it should look something like this:

Now pop your fruit filling on top of this, and spread it evenly over your mix. Now, using a teaspoon, dollop spoonfuls of the remaining mix on top of the fruit filling. It may, or it may not, resemble this:

All you need to do now is pop it in the oven for approx 40 minutes, or until golden. You can leave this to cool in the tin, before making a glaze with some icing sugar, water and a touch of almond extract, which you just drizzle over. Now it should (hopefully) look something like this:

Now, all you need to to is slice, and decide how you are going to demolish it! A bake this size cuts into 15 large squares, however if you are making these as bitesize, then you could easily get 30 portions. 

Now put the kettle on, and have a slice! 

From Cups to Grams, a helpful guide!

So, anyone else have this issue? I have a pile of cook books with cup measurements. And yet using cups as measurements frightens me!

This is silly really. Our neighbors over the pond have simply made the act of weighing out ingredients a much easier task. You can purchase a set of measuring cups on my website theshirebakery for only £1.99.

However, if, like me, sometimes you like to have all available options, fear not. I have put together a little chart to help. And it may help with some of the ingredients you sometimes see that you may be slightly confused about.

The main thing to bear in mind, is that a cup, is 250ml. I have a cup at home (just a regular run of the mill cup) so you could just use one of these. As long as it is filled and level you can't go wrong.

But, for those of us who like a good old metric measurement, here goes:

All-Purpose Flour and Confectioners' Sugar (Plain Flour and Icing Sugar)
1/8 cup = 15 grams
1/4 cup = 30 grams
 1/3 cup = 40 grams
 3/8 cup = 45 grams
 1/2 cup = 60 grams
 5/8 cup = 70 grams
 2/3 cup = 75 grams
 3/4 cup = 85 grams
 7/8 cup = 100 grams
1 cup = 110 grams

Brown Sugar
 1/8 cup = 25 grams
1/4 cup = 50 grams
1/3 cup = 65 grams 3/8 cup = 75 grams
 1/2 cup = 100 grams
 5/8 cup = 125 grams
 2/3 cup = 135 grams
 3/4 cup = 150 grams
 7/8 cup = 175 grams
 1 cup = 200 grams

 Butter or Margarine 
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
 3/4 cup = 170 grams
 7/8 cup = 200 grams
 1 cup = 225 grams

 Cake Flour (Self Raising Flour)
 1/8 cup = 10 grams
 1/4 cup = 20 grams
 1/3 cup = 25 grams
 3/8 cup = 30 grams
 1/2 cup = 50 grams
 5/8 cup = 60 grams
 2/3 cup = 65 grams
 3/4 cup = 70 grams
 7/8 cup = 85 grams
 1 cup = 95 grams

Cocoa
1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 125 grams

Granulated Sugar
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams


Ground Almonds
1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams

I also took the liberty of making a PDF File of this, which I am more than happy to email out to anyone who would like a copy, to print out and have by your cookbooks. Just email me: carly@theshirebakery.com

So, if you simply cannot trust the cup, use this guide!

Happy Baking xx

Bake Your Own House Husband (and no chill, no spread cookie dough)

And here he is. What a beauty of a cookie! Talya over at Niion UK asked me to write a blog on their fab new range of cookie cutters, which you can buy on Amazon and Ebay. And I thought I would jump at the chance, and also show you the recipe I have for a no chilling and no spreading simple sugar cookie dough, that tastes fab!

So, this greeted me a few weeks ago when I came in one afternoon. A Bake Your Own House Husband Cookie cutter. Lovely!

Most wives and girlfriends moan about how nice it would be to have some help around the house. A bake your own husband is the perfect way to give them just that. Whizz up a mix, add everything you need, pop him in the oven and tah-dah, the perfect handy man, who leaves no lady unsatisfied. He is tasty!!

What I personally liked about these house husband cookies is that you can  bite their heads off at any given moment. Or dismember them, whatever you prefer.

So, onto the cookie ingredients. There was a perfectly good recipe on the back of this cookie cutter, however I thought I would use a one that someone gave me a little while back, that has worked without fail every time.

Ingredients

210g butter
200g caster sugar
1tsp vanilla bean paste (or extract if you have no paste to hand)
1 large egg
430g plain flour

I got 10 men out of this mix, I also made some smaller shapes with the scraps, as I hate to waste anything!

First thing is first. You need to preheat your oven to 200 degrees, 180 if using a fan oven, or gas mark 6. Line your baking trays (I used 2 large ones) with greaseproof paper and put to one side.

In a bowl, cream together the butter and sugar, and then add your vanilla bean paste and egg, and beat well.

Now add the flour and work this mixture together into a dough.  When this is done, divide your dough into 2-3 portions. It is much easier to work with smaller sizes. Knead the dough very lightly, on a floured surface until it is smooth, and not so sticky. If it still feels sticky, sprinkle a little more flour on the dough.

Now roll onto a lightly floured surface and cut your biscuits out. Like so:

The lads are looking good already!

Now, to keep the shape, use a palette knife to get your men (or whichever shape you choose to use) from the floured surface and onto the baking tray.

Now, simply pop in the oven and bake for 8-10 minutes, or until slightly golden in colour. When these are cooked, simply transfer to a wire rack to cool.

To decorate. Now I am not so good with Royal Icing and the whole flooding thing, and I wanted this to resemble something that did not look like it was made by a toddler. Which trust me, it would have done!

So, the old faithful fondant icing came out. I used the same Bake Your Own House Husband cutter, and cut out a thinly rolled piece of fondant icing. I stuck this with some glace icing, but you can use buttercream, edible glue, jam, etc. Now, the same palette knife trick comes in handy here. If you try to use your fingers you can guarantee you will stretch the icing, or tear it, and you will want to bite his pretty little head off before you have even dressed him up!

Now simply stick him on the cookie, and let him rest for a half hour or so.

Now, for the decorating. You can feel free to do exactly what you wish to do with him now. I used some gel colours, mixed with a tiny amount of water, and hand painted him. Again, art is not my strong point, so you must forgive me. I know there is some room for improvement, however as it stands, I like him!

And I also liked this cookie cutter. Lots. He is coming out for lots of outings with me. I have a few hen nights planned this year, and I am sure these cookies would go down a treat at every single one of them.

If you would like to buy yourself a cookie cutter, you can find him, and a few more options, one being a Bake Your Own Boyfriend, on either Amazon or Ebay, for £3.60 each. And boy, he is worth it!

So grab yours now, and get baking!!

Baking Cups, The Low Down...

So, everyone reading this has probably had a look on my website www.theshirebakery.com, or possibly another website, and has come across the 'Baking Cup', not understood fully about these little things, and totally bypassed them.

Many people so often ask me how they work, so I figured it would be a good opportunity to do a little write up on them for you all, so you fully understand the baking cup, and it's many uses.

So, firstly - you can bake in them. Seems obvious really, but people do ask. They are fully ovenproof, and also, because they are made with a high grade greaseproof paper (which is thick like card), greasemarks will not come through.

They also will not peel...I use these for most of my cake mixes, but in particular the ones that come out moist, or wet bottomed, such as my pineapple upside down cupcakes.  They also hold their shape. They really hold their shape. They are so sturdy in fact, that you do not need to put them in a muffin tin while baking, you can simply put them on a flat baking sheet (although you can still put them in a muffin tin, they do fit).

Their size next. These are approx. 5cm diameter at the base, 7cm diameter at the top and 3.9cm high. These sizes may vary depending on where you make your purchases, but these are our sizes. This is the perfect size for your cupcakes and muffins. They also fit into a standard cupcake box, which is another thing our customers often ask us.

Another point I need to make here is how to get your cakes and bakes out of the cup. I watch so many people do this, and fail miserably, or people contacting me to tell me that they cannot get their cupcake out cleanly, that I feel it is my duty to inform the nation on how to do this! To get your delicious cake out, in one piece, simply push up from the bottom, or (and this is how I do it) unpleat the cup (the pleats just pull apart without tearing) and your 'cup' is now a 'plate'!

Other uses for this cups. You can use these for lots of different things, for example putting jellies and ice creams, etc in for parties. These have even been used recently to make alcoholic jellies (the cup keeps all the liquid in), and I also have a lady who makes fudge and uses these with cellophane and ribbon to wrap them up as gifts. 

I hope this helps everyone. There is lots you can do with these, and from £2 for a pack of 20, why not experiment! http://www.theshirebakery.com/shop/4581701648/Cake-Cases-Boxes

Cadbury's Creme Egg Cupcakes (makes 18)

These...cakes...are...divine!

So, it is Easter, and you need your Easter fix of Creme Eggs. Why not put them inside a cake, pile them high with icing and eat them? Just in case you fancied doing something a little different! This recipe makes 18 cupcakes, and I have used the baking cups from my shop, www.theshirebakery.com however you could use any cupcake wrappers for this. 

Ingredients

18 mini Cadbury's Creme Eggs

200g plain flour

40g cocoa powder

240g caster sugar

3 tsp baking powder

80g unsalted butter

2 eggs

200ml milk

2 tsp vanilla extract

pinch of salt

For the Frosting:

175g unsalted butter

350g icing sugar

2-3 tbsp milk

A few drops of yellow food colouring

Method

So, first thing is first. Freeze your creme eggs! If you do not freeze them, they will simply melt straight into the cake, which, although it will still taste great, won't be as good when you take that bite and realise that there is a creme egg hidden inside your cake! You want to freeze them at least 4 hours in advance, or do what I do, and put them straight into the freezer as soon as you buy them, to stop you having a cheeky nibble. When you need them, take them out of the freezer and unwrap them. I have used mini creme eggs, a whole large one would be slightly extreme! 

Preheat your oven to 180 degrees, 160 fan or Gas Mark 4. Now put your baking cases on the tray, or line a muffin tin with cases. 

Beat your butter  and sugar together until combined. Now add the vanilla extract and the eggs, one at a time. 

In another bowl combine your flour, cocoa powder, baking powder and salt. 

Add alternatively the milk and flour mix, until everything is combined. 

Now for the messy bit; put a teaspoon of cake mix into each cake case. Now pop a mini creme egg onto the cake mix and cover with the remaining cake mix. You want each cupcake case to be approx 2/3rds full. 

Pop in the oven and bake for 18-20 minutes, or until the cakes spring back when touched. Pop them on a wire rack to cool, and get to making your frosting. 

So, you can do your buttercream frosting by hand, but make sure your butter is nice and soft, or you may end up with sprained wrists! If you have the luxury of having an electric whisk, freestanding or handheld, then lucky you! I take my butter out of the fridge a few hours before, however I also pop it into the microwave for 10 seconds or so, so it is very soft.

Beat your butter, and gradually add your icing sugar until it gets very light, fluffy and smooth, adding milk if you need it. I decided not to put vanilla in the icing, it really is a sweet cake, and I didn't feel like it needed it, however if you want, by all means add it.

Take a little bit of the icing and put this in a separate bowl and colour it egg yolk yellow, using a few drops of yellow food colouring.

Now to ice, I piped mine with a round head nozzle, but you could spoon it on to get the desired effect.

I hope you enjoy these, and Happy Easter everyone!

Caramel Egg Brownies

It is Easter time. And these are perfect. Sorry about the picture firstly, it didn't even get the chance to cool slightly and be sliced, people came at the poor thing armed with forks and spoons, and it was demolished. This is the only picture taken of it, and so I have had to use it!

So, Cadbury's Caramel eggs. These are the miniature versions, and I used two bags, you could also use maybe 2 of the Cadbury's Caramel Bars instead. No point in droning on, lets get down to making these incredibly moreish bad boys...

  Ingredients
 200g dark chocolate, minimum 70% cocoa solids
 125g unsalted butter, cubed
 250g caster sugar
 3 eggs, beaten
150g plain flour
 2 bags of miniature Cadbury's Caramel Eggs, frozen.

  Method

Okay, first thing is first. Before you plan to make these, you need to freeze your chocolate eggs. This stops the whole egg melting in the oven while it is cooking, and makes the caramel ooze out. You need to freeze them at least 3 hours before they are due to be used, I threw these in the freezer the week before (it stopped me eating them, which I 100% would have done if they were sat in my cupboard). I used these eggs, you could of course use Creme Eggs.

Now, line a 23cm square tin (or thereabouts) with greaseproof paper, and preheat your oven to 180 degrees, 160 fan or Gas Mark 4. Put the 200g of dark chocolate and your butter into a bowl over a saucepan of boiling water, do not let the bowl touch the water. While these are melting, peel your frozen chocolate eggs from their foil wrappers and leave to one side (not near the cooker!).

When you chocolate and butter has melted, it will be super glossy, like so:

Now you can take it off the heat, and add your sugar. When this mixes in, it will look grainy. This is meant to happen, so do not worry. Now add your beaten eggs, combine with the mixture, and then add your flour and combine. Pour this mixture into your tin, like so:

Now for the caramel eggs. Pop these in, either strategically or randomly, it is totally up to you, and lightly press them into the mixture.

Now, simply pop them in the oven and bake for 25-30 minutes. It should be cooked around the edge and look slightly underdone in the middle. Leave these to cool (although not totally, they are amazing warm)and then slice up and serve!

Simple, and yet so satisfying! Enjoy making these!

Sugar & Crumbs Icing Sugars and Cocoa Powders

Back in January, when I was preparing to launch my website, I received a lovely email from a company called Sugar & Crumbs, asking about an opportunity to become one of their stockists for their amazing range of icing sugars and cocoa powders. I jumped at the chance! I loved the idea of natural flavoured icing sugars, and the flavours on offer sounded mouthwatering. I just had to become one of their stockists!

When the first order came, I was delighted. The packaging is simple, pink and white, and you can see the white icing inside...more on that later. So, the flavours. We currently stock 2 flavours of cocoa powder; cherry and coconut, and 11 flavours of icing sugar, from White Chocolate, to Strawberry Milkshake (my personal favourite) and Peach Melba!

I have been speaking to many people about these products, and I have had some interesting conversations, hence the reason for this blog post. Yes, of course you can flavour your own icing sugars, but can it be done naturally? And with flavours such as Pear Drop, where on earth would you start? I know, I know, I can hear you all shouting at your screens that it is lazy, and honestly, I would have agreed with you until I tried these flavours. It saves on buying a tonne of different ingredients that you may not use regularly, and it is so easy to work with! And the colour of the icings. All of the icing sugars in the range are white, so you can colour them yourself, or leave them white and give everyone a suprise!! This whole range from Sugar & Crumbs has multiple uses. I made a pineapple trifle a while ago and used the pineapple flavoured icing sugar to flavour the cream. I also used the Key Lime flavour to make key lime macarons. Both of these dishes turned out great! One thing I enjoy informing my customers about is the intense flavour of all of these products. When I use these for a buttercream, I use half Sugar & Crumbs icing sugar and half normal icing sugar. And the flavour is still intense. It also makes your pack of icing last much longer, so you get much more for your money. This is the same with the cocoa powders, use half and half. Thise guys at Sugar & Crumbs do like to give you a huge burst of flavour! So, if you like something unusual, and time is sometimes precious - give this range of icing sugars a try...we promise, you will never look back! From £2.95 per pack, available from www.theshirebakery.com