with a Pink Whisk Twist of course
Three ways to use this dough – as a loaf, whirls or the traditional buns – who could resist?
Here’s the recipe for my perfect wedding cake. Because sometimes you need a fruit cake that tastes great without maturing and one that cooks fairly quickly – like when you have 11 hours to make the whole darn thing…
I will be doing a separate tutorial for sugarpaste roses later on this week.
115g butter, softened
55g dark brown sugar
50g caster sugar
1 large egg
310g plain flour
1 1/2 tsp bicarbonate of soda
1 tsp cinnamon
1 1/4tsp ground ginger
230ml greek yoghurt
Gingerbread men (optional) to decorate
500g icing sugar, sifted
1 tbsp meringue powder/meri-white/egg white powder
1 x box of Silver Spoon Royal Icing Sugar
90ml lemon juice
Preheat the oven to 160c fan/180c/Gas Mark 4.
This is the recipe for a cake that I started making in my early teens, I used to make it for family occasions around this time of year when we were lucky enough to have apple trees in the back garden.
Monkey, Monkey, Monkey, Monkey Bread!
This pan happened to end up in my collection in one of those shopping moments when all sensible rationale flies out of the window. Lured by cute monkeyness and sheer curiosity the pan found its way into my shopping basket.