Posts by The Pink Whisk:
This past week has passed in an absolute blur of flour, sugar and eggs! I have had the huge honour of working on a cake collaboration with Stork to create a celebration birthday cake for Mary Berry’s 80th Birthday this week!
I think it has to be the biggest project I’ve ever worked on.
Stork are launching a campaign to get the country baking for Easter and raise support for Great Ormond Street Hospital – I know you guys need no encouragement to bake so how about rustling up some Easter Nest Cupcakes and #BakeSomeoneHappy!
A really simple project, perfect to get the kids in the kitchen and delicious too! You’ll find the recipe here and even better here’s a quick video to help you along the way! – http://bit.ly/pw-easter-nest-cupcakes
Tip: Of course you can turn your plain cupcakes into something different – add the zest of a lemon and the juice of half to the cake mixture for lemon cupcakes or dissolve 1 heaped teaspoon of instant coffee in a tablespoon of hot water and add that to the batter for coffee – make them just the way you like them! Read the rest of this entry “
If you’re still looking for something to bake for Red Nose Day this Friday then I have another fun and easy bake up my sleeve for you!
My Red Nose Red Velvet Cupcakes for Stork
You can get the recipe here including my usual step by step photos.
Happy Baking! Read the rest of this entry “
I know lots of you enjoy the blog and my recipes and I am hugely honoured to discover that The Pink Whisk has been nominated in the Favourite Food Blog of the Good Housekeeping Food Awards 2015!
If you have a spare 5 minutes, I’d really appreciate you filling in the Food Awards survey and voting for your favourite brands, foods and of course blog – there are lots to choose from and any one of us would be very thankful for your vote.
Here’s the link you need – Good Housekeeping Food Awards 2015
There’s also the chance to win a brilliant Kitchen Aid worth £429 for your trouble!
A BIG thank you from me, and a side serving of cake of course, to those of you who have already taken the time to fill it in.
So how about Photo Booth Prop Biscuits? Brilliant fun with a biscuit on a stick, plus the proceeds as always are going to a great cause!
What could be better than a chocolate pudding with lashings of chocolate sauce? Well in my book, not too much! To add to the fact that this choc pud is just fantastic you can whip it up and have it in the oven in 10 minutes flat, it really is that easy. Treat yourself this weekend and rustle one up!
225g self raising flour
1 tsp baking powder
125g caster sugar
50g cocoa powder
100g butter, melted
3 eggs, large
300ml boiling water
200g light muscovado sugar
25g cocoa powder
100g mixed chocolate chips (completely optional, this pud is great even without the extra choc!) Read the rest of this entry “
Just a little delicious Christmas idea from me today! Snowmen Macarons!
1 x qty Macaron mixture recipe here
Milk Chocolate Ganache
80ml double cream
1 tbsp butter
300g milk chocolate chopped
Thin Christmas ribbon
Cake pop sticks
Makes: 16 snowmen
Mix up the Macaron mixture following the steps just here, very simply flavour the mixture at the meringue stage with a teaspoon of vanilla extract.
Fill a piping bag with the mixture and line 2 baking trays with non-stick baking paper or ideally a reusable bake o glide sheet. Use a piping nozzle that is a round open nozzle no bigger than 1cm wide – this helps control the mixture and stops it from flowing out of the bag! Read the rest of this entry “
A little something to share with you for Christmas that I’d not come across before. I was tipped off to these by a good friend Helen who lives and works in Spain – you may have come across her blog The Diary of a Cake Maker.
I was asked to take part in Expedia’s World on a Plate Blogger Challenge and this Spanish Christmas recipe is just perfect.
Mantecados are a traditional Spanish Christmas treat – a Crumble Cake. They are extremely light and flaky, a delicate treat that will melt in your mouth. They will certainly be a regular Christmas treat in our house from now on.
They are served in waxed paper wrappers – owing to the fact that they will fall apart as you eat them – and I’ve found a nifty way of making my own with waxed paper and tissue paper too – all the instructions are below.
250g plain flour
160g lard (or white vegetable fat ie. Trex as a vegetarian alternative)
Pinch of salt
Zest of ¼ lemon
50ml sweet white wine (Moscatel)
Caster sugar to coat
For the wrappers:
Christmas Tissue Paper
Last years Toffee Pecan Roulade went down an absolute storm so I thought this year I’d share a chocolate version. They’re so brilliant because they’re freezable! Make it now and stash it in the freezer for a Christmas dessert.
5 egg whites, large
2 tsp cornflour
225g caster sugar
2 tbsps cocoa powder
Chocolate Caramel Filling
1 x 315g tin of condensed milk
90g soft brown sugar
3 tbsps cocoa powder
300ml double cream
3 tbsps icing sugar
50g chocolate curls
Popping candy (optional)
Cocoa powder to dust Read the rest of this entry “
A perfect after dinner treat, deliciously simple to make but dark, rich and packing a coffee punch. The white chocolate coating adds a lovely creamy touch just like a Cappuccino! Here are my tips for making, shaping and coating the best truffles around.
300g dark chocolate, chopped
250ml double cream
1 shot of espresso (40ml strong coffee)
250g white chocolate to coat
Dusting of cocoa powder
Makes: Approx 50 truffles (that sounds a lot, but actually if you’re giving them as gifts they don’t go hugely far – certainly after allowing for quality control!
Start off by making the coffee ganache as the base for the truffles. Chop the dark chocolate and set to one side. Read the rest of this entry “