Monthly Archives: June 2013

How to make Crystallised Rose Petals

Hi everyone,

Have you ever seen beautiful cakes and cupcakes decorated with delicate rose petals and wondered how it’s done? Well you can make your own crystallised rose petals yourself very easily. Just follow our step-by-step guide!

You will need:

  • 30 Rose Petals
  • 1 Egg White from a medium egg
  • Caster Sugar
  • Paintbrush
  • Teaspoon

1. Carefully remove the petals from the roses, lightly whisk the egg white and spoon the sugar into a shallow bowl.

2. Hold the base of a petal using the tip of your thumb and fore finger and paint both sides with the egg white, ensuring you cover the whole petal.

3. Spoon the sugar all over the petal, shaking off any excess

4. Place the petals on baking parchment and leave to dry for at least 2 hours or overnight if possible. The crystallised petals can be stored in an airtight container for up to 2 weeks.

And there you have it, pretty crystallised rose petals for decorating cakes and cupcakes. Why not try them out on this delicious Chocolate Cake with Rose Petals, or alternatively to top these delicate Rose Water Cupcakes.

Enjoy!

Sam’s Father’s Day Strawberry Jam

So this weekend I faced the annual dilemma of what to give my Dad who ‘has everything he needs and doesn’t want a fuss’ for Father’s Day… Well I came to the conclusion that there is nothing better than a homemade treat.

With the British summer a bit wet and dreary outside I thought I would bring the summer inside and make some delicious homemade strawberry jam using a recipe from BakingMad.com.

I had picked some fresh strawberries (1kg) and washed, hulled and dried them before blending them which released a gorgeous strawberry scent into my kitchen (tempting not to nibble on the remaining strawberries!).

I used jam sugar (1kg) and warmed it in the oven on a low temperature. At the same time I simmered the strawberries on a low heat on the hob, then mixed the pre-warmed sugar in. Keep stirring until sugar had fully dissolved, creating a strawberry syrup.

Once dissolved, I turned the heat up to a rolling boil. A good tip to add is that you should use a large pan to make your jam as it will froth up when boiling and you don’t want it to boil over making a mess!

I used a jam thermometer to test the temperature of the jam (105°c is ideal), but as an extra precaution also did the wrinkle test. To do this put a spoonful of the jam on a chilled saucer and push it gently with your finger. If the jam wrinkles on top then it is ready to pot (and is also a great excuse to have a sneaky taste of the jam).

When my jam was ready, I spooned it into sterilised jam jars quickly and sealed with a waxed disc. I managed to fill two 2lb jam jars, so not only did I have a yummy gift for my dad but also a reward for me too!

I decorated the jar with navy ribbon and a handmade ‘Fathers Day’ tag, and I must say I was really pleased with the outcome and my dad was over the moon. Now I have the great dilemma of whether to make scones or jam tarts with my leftover jam….hmmmmm the possibilities are endless!

Why not try out the recipe yourself here or any of our other jam recipes, or watch our handy video on how to make jam.

 

Nancy’s Chocolate Chip Pound Cakes

Hi everyone!

My friends and I are having a get together tonight and I’ve been tasked with making dessert. We’ve recently uploaded some fantastic Irish recipes from our Bake with the Best campaign, where BakingMad.com brings you traditional and delicious desserts from around all of the United Kingdom. The Chocolate Chip Pound Cakes caught my eye (mainly because they have Baileys in them), but also because of their diddy nature and therefore easy to share out at a party.

When shopping for the ingredients unfortunately I couldn’t find the mini loaf cases. Asda and Sainsburys stock them however my Asda must not be very good. Instead I made do with some dark brown coloured muffin cases, so they are really Choc Chip Muffins!

First of all you pre-heat the oven to 180C, fan 160C, gas 4. Then you cream together 150g light muscovado sugar, 150g golden caster sugar, 225g softened unsalted butter and 1 1/2 teaspoons of vanilla extract. I used Billington’s sugar and Nielsen-Massey vanilla extract so my cakes are extra delicious.

Gradually beat in three eggs (I used an electric whisk to do this, much quicker) then fold in the 300g self-raising flour, 1/2 teaspoon baking powder, 150ml single cream and 75ml Irish liqueur (otherwise known as Baileys). I had run out of self-raising flour so instead added 2 teaspoons of baking powder to 300g of plain flour and it worked fine!

The mixture looks a little wet at this point but keep mixing to make sure it is well combined.

Fold in 150g milk chocolate chips (yummmmm) then divide evenly between loaf cases or muffin cases. I managed to get 14 muffins from this mixture.

Place in the oven for 25-30 minutes until golden and springy to touch.

Leave the cakes to completely cool (which is difficult I know), then mix together about 100g of golden icing sugar (Billington’s do this type of icing sugar) with 3 tablespoons of Baileys. Scoop a little bit of icing with a tablespoon and drop in the centre of every muffin, leaving it to ooze out to the edges.

And there you have it. I snuck a muffin into work with me today to have with coffee, and I hate to say so myself but they are pretty damn good!

Check out the recipe here and let us know how it goes!