Posts by The Pink Whisk:
How about this for sharing with friends or in fact a hungry family? A lovely coffee and chocolate marble loaf cake for you today. Quick and easy to rustle up and I’m sure you have all the ingredients to hand!
175g butter, softened
175g caster sugar
3 eggs, large
175g self raising flour
2 tsps of instant coffee dissolved in 1 tbsp boiling water
2 tbsps cocoa powder mixed to a paste with a little boiling water
100g butter, softened
200g icing sugar
2 tsps instant coffee dissolved in 1 tbsp boiling water
10g dark chocolate
Makes: 1 x 2lb loaf cake
So you’ve seen the new kitchen, time for me to show you in a bit more detail. Hopefully if you’re planning a new kitchen these posts might just give you some ideas. First up let’s talk major appliances! There are so many decisions to make when planning a new kitchen, it’s an investment and you want to get the right pieces in the right places, I’m pleased to say that here they’re all working super well. Here’s what I went for…
I knew I didn’t have much space where the hob was to go, certainly not enough to have a 90 or 100cm hob which I would have loved. A 70cm hob (10cm wider than a standard) has been a fab move if I do say so myself! It’s a Bosch PCR715M90E bought from AO.com via their eBay shop. There are 5 gas rings, one being a giant high powered burner in the centre – ideal for a wok but also big stock and soup pans. If you can squeeze in that extra 10cm of hob it makes a huge difference.
I’ve used AO.com in the past for buying appliances and they do deliver a great service, they often turn out to offer the best prices too. You can get super fast delivery when you need an emergency replacement. Read the rest of this entry “
A lovely sweet bread wreath, perfect for sharing with family this Easter.
500g strong white bread flour
50g caster sugar
2 ½ tsp dried fast action yeast
1 tsp salt
175ml milk, lukewarm
Zest of 1 orange
60g butter, softened
2 eggs, large
90g icing sugar
Juice of 1 orange
Sprinkles Read the rest of this entry “
I am hugely pleased, after almost a year since the work began, to reveal my completed new kitchen.
It’s been a major task from the planning, budgeting, saving up(!), demolition, rebuilding and fitting out the new space, all whilst trying to retain some semblance of normal family life and to keep working from home through the lot! For those of you who have undertaken a similar project you’ll know how challenging that has been.
So here it is in all it’s glory the fabulous new Pink Whisk Kitchen!
I do love a spot of Easter baking, and these fluffy little chicks I’ve come up with for Bake with Stork are just too sweet to miss!
Lemon sponge cupcakes are a real taste of spring and the sunshiney days that lie ahead, join me and team #StorkChick by baking your own batch of fluffy chicks you can find the recipe and step by steps just here – Ruth’s Chicks
It’s a quick and easy bake using Stork with Butter, used straight from the fridge, for the lightest sponge perfect for fluffy little Easter chicks.
With Mother’s Day and Easter coming up you might be in need of a quick easy and super delicious pudding, actually this pud doesn’t need an occasion for you to make it – celebrate the weekend with this treat too.
Served warm straight from the oven this pud is ideal to prepare ahead and bake in the oven whilst you sit down for a meal, soft melty choc chips and a squidgy cookie dough centre you’re bound to please everyone who’s come for tea!
225g butter, softened
220g caster sugar
2 eggs, large
1 tsp vanilla extract
280g plain flour
pinch of salt
1/2 tsp bicarbonate of soda
250g chocolate chips
Preheat the oven to 160c(fan)/180c/Gas Mark 4. Read the rest of this entry “
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 “