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It has literally flown off the bakery’s table, so much so that we are taking the “multi-storey” to the Pocket Bakery’s latest development, a two week pop-up in London’s legendary food venue, Fortnum & Mason, opening on March 11. The cake will feature on a menu of both sweet and savoury dishes, served in the first floor demonstration kitchen (we will also be giving sourdough and pastry classes). It is honestly extraordinary to have come to this point. What began as a little pocket money earner has ended up in the West End of London.
Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
I like to make lemon-flavored foods in the summer…lemons just seem to give everything a light, fresh taste. This Lemon Almond Bread recipe (adapted from Taste of Home ) is like a pound cake…rich and dense, with almonds in the lemony batter, and more sprinkled on top of the lemon glaze. So, if you like lemons and almonds, you’re in for a treat! You can substitute chopped pecans for the almonds if you prefer. This recipe has both a Lemon-Sugar drizzle that you put on while the loaf is still warm, and then an additional glaze. If you don’t want to do both, you can try doing one or the other.
Will putting polka dots inside a cake work? How does one do that? I conducted a little experiment to find out. Perhaps you've seen these in the store lately and walked right by them. Like I did. Countless times.
i have a thing for old fashioned candy.....especially colorful candy like swirly lollipops, gumballs, and these cute candy buttons. and guess what...i didn't buy these.....i made them! candy buttons are sooooo simple and addicting to make. i love that you can make them any color scheme you'd like. since it's spring, i thought these pastel color were perfect. i just love how they turned out....and even more how they taste. much better than store bought. and you don't have to make just dots, you can make little hearts, little eggs, little stars....anything. and don't keep the fun all to yourself....my kiddies love to make them too. of course, their dots weren't as perfect, but still were very tasty!
If there are two things I love it’s brownies and marshmallows. Okay okay there are a lot of foods I love and adore but two of them are definitely brownies and marshmallows. I also love the combination of the two. The chocolate just compliments the marshmallows perfectly. Like a S’more or a chocolate covered marshmallow, they just wouldn’t be what they are without the chocolate. This cupcake took three attempts to get the cupcake base just where I wanted it.
Rich brownie lovers, this post is for you. With my mom coming to stay with me for the holidays I knew this would be the perfect dessert to make for her. She’s always been a semi-sweet chocolate lover. I remember growing up she’s the only one in the family that wanted the dark chocolates from the boxes of mixed chocolates. These brownies were certainly a good choice, she simply loved them!
I’ve been having a lot of fun playing cupcake fairy for my coworkers on their birthdays. It’s always interesting to see what flavors people will choose, and I especially love it when I’m challenged to create a new variety I haven’t tried before. My good friend and coworker Adam has been looking forward to his birthday cupcakes for months.
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot.
My step Mom asked me to make cupcakes for a Birthday in her office this week. This is something I have been thinking about quite a bit. They are simple and elegant. They pack a lot of flavour but are still a pretty safe decision in terms of being liked.
The Dude would like these. I have wanted to make these cupcakes since last May and have been waiting on an occasion. Boy am I glad that I finally had a chance to make them.
The expression "Don't judge a book by its cover" should never apply to cupcakes. While these mudslide cupcakes are tasty, their cover (a sweet Baileys Irish Cream whipped cream) is the exceptional part. In fact, several tasters said that they would have been happy to eat a big bowl of the whipped cream sans cupcake. You'll see in the video at the bottom of this post (if you are the video watching type) that Bride and Groom 3.0 found the mudslide cupcakes to be a bit dry. I say that if you have the cupcakes with a big bite of the Baileys whipped cream and perhaps a sip of coffee with some more of the whipped cream on top, you've got yourself a moist and memorable morning treat.
I couldn’t wait to share this with you. I have several other recipes to share, but you know what? This gets first in line today. I figured I’ve had this blog for almost a year now, and I really haven’t done too many boozy cupcakes.
Heavy clouds float high above me. They push and prod at the sky, hiding the sun from reaching me miles below them. Cold blasts of wind shake trees bare and scare away the green. Winter brings with it the dull, drab days the beg to be wrapped in handed-down quilts, fluffy sweaters and scarfs of all colors. It also brings with it holidays, get togethers, special meals and birthdays. This weekend was my mother’s birthday.
Crack through a layer of caramelized sugar to reveal a layer of sweet cream below, but you're not done. Below the cream is your favorite fluffy cupcake! Welcome to the world of crème brûlée cupcakes!
Tried & Tested