Posts by The Pink Whisk:
With Chinese New Year very shortly (8th Feb 2016) let’s make some fortune cookies and welcome the Year of the Monkey! These are great fun to do, and making your own means you can come up with all sorts of fortunes to share with your family, friends and loved ones – tailor them to suit!
The idea of making the circles to bake may seem daunting but don’t worry I’ve got a really easy method for that too, just see my instructions below.
4 egg whites, large
200g caster sugar
a pinch of salt
125g plain flour
75g butter, melted Read the rest of this entry “
There is double the excitement in our house this December, obviously Christmas giddiness is setting in but also another force to be reckoned with – Star Wars mania!
If you have boys (and girls) of the small or indeed large variety that love a bit of Star Wars action then you’ll be excited at the new film release too, and of course I’m joining in with a spot of cake action!
A traditional Christmas recipe for a Yule log, just switched around a bit to turn it into a showstopper cake instead, I love the stripy inside it makes – a perfect winter dessert! It’s hugely rich and decadent (as you’ll see from the amount of chocolate needed) and the filling is a chocolate French buttercream.
If you want to keep it in the shape of a log then the quantities for the recipe are exactly the same it’s just the assembly that’s different and I’ll point you in the right direction further on in the recipe.
225g dark chocolate, chopped
240ml double cream
7 egg whites
2 tbsps sugar
French Buttercream Filling
100g dark chocolate, chopped
2 tbsps water
75g caster sugar
3 tbsps water
3 egg yolks
175g butter, softened Read the rest of this entry “
It seems that in our house competitive Toblerone eating is very much a Christmas tradition! When Toblerone sent me a bunch of bars (after hiding them quickly) I thought I’d come up with a toblerone based dessert for serving up.
. This is a super simple idea but a great way to impress your guests – Toblerone Fondue, served from the middle of a Bundt cake.
The recipe here is for a Honey and Almond Bundt but feel free to use your favourite cake, I have recipes on the blog for a Salted Caramel Bundt but a standard vanilla or chocolate will do the trick just as well. When it comes to serving take a sharp knife and cut a around the centre of the ring of the bundt on the serving plate to divide the cake into two full rings, the inner ring to stay intact to hold the fondue, the outer ring can be sliced skewered and dipped!
Honey & Almond Bundt
200g butter, softened
100g caster sugar
100g soft brown sugar
4 eggs, large
1 tsp vanilla extract
3/4 tsp almond extract
300g self raising flour
75g ground almonds
1 tsp baking powder
80ml vegetable or sunflower oil
125g toblerone, chopped
60ml golden syrup
200ml double cream
Selection of dipping items to serve – strawberries, fudge, mini meringues, marshmallows etc. Read the rest of this entry “
Little treacle loaf cakes with punchy Christmas Spice, a quick and easy recipe to share with your friends and family. They’re egg free too, don’t worry I haven’t missed them out of the ingredients list.
90g butter, softened
90g caster sugar
250g plain flour
¾ tsp baking powder
¾ tsp bicarbonate of soda
1 tsp mixed cake spice
1 tsp cinnamon
½ tsp ground cloves
Zest of ½ orange
110g golden syrup
200ml boiling water Read the rest of this entry “
Cinnamon Breakfast Buns – make them up now and bob them in the freezer ready to bake on Christmas Day morning – delicious squidgy cinnamon loveliness, what could be better?
This sticky dough really does make the best of buns so it’s worth the fuss!
500g strong white flour
50g caster sugar
2 1/2 tsp fast action yeast (1 sachet)
1 tsp salt
60g butter, softened
2 eggs, large
100g butter, softened
75g light brown sugar
3 tsp cinnamon
150g icing sugar
2 tbsps water
To make the dough place all the dry ingredients and the butter in a large bowl. Read the rest of this entry “
So I’ll be honest from the outset, these frosted fancies are a bit of work, they’re not quick to do as there’s a fair few steps from cake making, coating and covering plus the decoration and there’s a fair bit of cleaning to do afterwards! BUT, they are truly lovely and a real treat for your guests (plus I know you lot are up to the task) x
They’re not miniature fancies like you might buy but a larger version – think cupcake size and they are using a fantastic flavoured icing sugar from Sugar & Crumbs, if you haven’t already come across them then do look them up and try some – you’ll be amazed, it’s brilliant stuff and in all sorts of flavours – key lime, salted caramel, chocolate icing sugars to name but a few.
I’m using a Pink Lemonade for my frosted fancies but of course you can just use a regular icing sugar and flavour the buttercream with a little vanilla extract.
Let’s get going… Read the rest of this entry “
A little something to nibble on? Send a plateful my way!
165g plain flour
1/2 tsp salt
85g butter, cold diced
200g mature grated cheddar
190g jar of pitted olives in oil, drained (drained weight 110g)
2 egg yolks, large
Makes: 40 approx.
In a food processor blitz together the flour and salt.
Add the cold diced butter and process until the mixture resembles fine breadcrumbs.
Have you ever made a souffle? They’re a pretty retro dish that’s often overlooked and these 3 cheese souffles are truly delicious. You can make them now, literally today and put them in the freezer and just defrost when you want them, we all love a bit of a get ahead bake (and they’re really not so difficult to do either)
20g plain flour
4 eggs, large
50g gruyere cheese, finely grated
50g mature cheddar cheese, finely grated
50g parmesan, finely grated
1/2 teaspoon cayenne pepper
Salt and pepper, to season
A little extra melted butter to grease the dishes.
Makes: 4 – 6 individual souffles depending on ramekin size.
Grate the cheeses finely, keeping the parmesan separate from the others and set to one side.
Melt a little butter and brush liberally all over the insides and top edge of your ramekins. This is a really important step, in getting the best rise, if you skimp now then the souffle can bake themselves stuck to the edge of the ramekin and you won’t get as much height as you’d like.
Add a spoonful of the finely grated parmesan and turn well so that it coats the base and sides of the inside. Set the dishes to one side.
Place the butter in a pan to melt gently.
Add the flour and mix well on the heat for a minute.
Take it off the heat and whisk in the milk a little at a time until it has all been added.
Return the pan to the heat and stirring constantly to prevent the base from catching bring the mixture to the boil to thicken, continue to simmer and stir for 2 minutes.
Take it back off the heat and stir in the egg yolks one at a time.
Now add the cheese and stir well until the mixture is smooth and the cheeses have melted.
Season super well with salt and pepper remembering that the egg whites will dilute the seasoning. Stir through the cayenne pepper and set this mixture to one side for now.
In a clean bowl whisk the egg whites until they are in stiff peaks.
Take a good spoonful of the whisked whites and beat into the cheese mixture to loosen it.
Now working with 1/3rd of the egg whites at a time fold these into the cheese mixture, working slowly and carefully so as not to deflate. If you tend to be heavy handed with folding then use a palette knife – this makes you do slow and retains all that puffy air.
Continue folding in the egg whites 1/3rd at a time until they have all been added and you have a lovely airy mixture.
Fill the prepared ramekins right to the top and level off with a knife.
If you’re making these in advance you can put them straight into the freezer for a later date.
When it comes to baking preheat the oven to 160c (fan)/180c/Gas Mark 4. Run a knife all the way around the top edge, between the ramekin edge and the souffle mixture. Bake them in the oven for 20-25 minutes until golden and well risen!
If you have used smaller ramekin dishes (and have more than 4 souffles) then they will need to bake for 15-18 minutes.
If you have previously frozen the souffles you do get the best rise if you defrost them first, they’re happy to defrost in the fridge overnight and wait until you’re ready to bake them.
Have you planned your Christmas desserts? You might need to squeeze these in somewhere – a simple luscious Baileys Chocolate Mousse and Shortbread Stars. If you need desserts to serve to Mums to be and the elderly (check and check) then you’ll need to avoid uncooked eggs and this little mousse is a great way to do just that!
Here are the how to’s for the Baileys Chocolate Mousse and Shortbread Stars.
Baileys Chocolate Mousse
325ml double cream
125ml Baileys (Irish Cream liqueur)
100g icing sugar
30g cocoa powder
2 gelatine leaves
60ml boiling water
Shortbread Stars (makes approx 20)
125g butter, softened
50g caster sugar
100g plain flour
75g rice flour
100g dark chocolate
Each mousse is approximately 150ml and the recipe makes 4 servings, a total of approx 600ml. Depending on the size of pot you are using you make need to increase the quantities. Measure the volume your dishes hold to be sure before you start! Read the rest of this entry “