I have one very old trusty Be-Ro cookbook that my Nana gave me years ago. With new cookbooks sometimes the recipes are so complex you can’t always trust the results. This cookbook is simple and fool proof. It contains all the classics and I’m going to be trying a few more of them over the next couple of weeks! First up is coffee kisses! Part cake part biscuit they are similar to a whoopee pie or even a macaroon. Deliciously light and perfect for a lazy Sunday afternoon! This recipe should make about 15!
175g Self Raising Flour
75g Caster Sugar
75g Unsalted Butter
1 Medium Egg Beaten
2 tsp instant coffee dissolved in 1 tbsp of hot water
Coffee Buttercream (buttercream mixed with 2 tsp of instant coffee mixed with 1 tbsp of hot water)
NB: These can be made by hand but you can also make them in a food processor if you prefer!
1. Heat the oven to 180C, 350F and grease a large baking tray.
2. Mix the flour and sugar together and rub in the butter with your hands or by pulsing in the food processor.
3. Stir in the egg and all the coffee mixture. The mix should be quite wet!
4. Divide the mix and roll into small balls, slightly smaller than a walnut.
5. Bake the biscuits for about 15 minutes until the tops have hardened. Leave to cool on the tray.
6. When cool sandwich together with the coffee buttercream!
I realise I’m not the first person to create a cupcake like this but having seen pictures of something similar I wanted to try and recreate them myself! Every recipe I had seen called for shredded coconut to create the ‘straw’ of the nest. As far as I know this is slightly different to desiccated coconut and isn’t readily available in the UK so off I popped down the shops searching for an alternative! I finally settled on coconut flakes which I bought from Sainsburys. These pieces are larger than desiccated coconut but I was able to slice the large pieces into strips quite easily and mix them with the smaller pieces already in the packet!
The recipe I used made 12 large cupcakes but the mixture could easily be used to make smaller fairy cakes more suitable for kids!
175g Soft Unsalted Butter
175g Caster Sugar
3 Medium Eggs, Lightly Beaten
175g Self Raising Flour, Sieved
1 tbsp Milk
1 Large Lemon
3 tsp Caster Sugar
75g Unsalted Butter
75g Cream Cheese
Cadbury Mini Eggs
1. Preheat the oven to 190C (Gas Mark 5 or fan 170C).
2. Line a 12 hole muffin tin with paper cases.
3. Cream the butter ad sugar in a bowl with either a wooden spoon or electric whisk until pale and creamy.
4. Gradually whisk in the eggs until just combined..
5. Add the flour and milk. Whisk with an electric hand whisk until combined and fluffy.
6. Add the zest of the lemon and 1 tbsp. of lemon juice. Keep the rest of the lemon to one side for the topping and syrup.
7. Divide the mix equally between the paper cases and bake for 20-25 minutes until golden and risen.
8. While the cakes are cooking, squeeze into a bowl the remaining juice of half the lemon and mix with 3 tsp of caster sugar. When the cakes are removed from the oven, prick the cakes all over with a toothpick and spoon a teaspoon of the syrup mix over each cake while they are still warm.
9. Leave the cakes to cool in the tin for five minutes then transfer to a wire rack to cool.
1. To create the topping, mix the butter and cream cheese together thoroughly. Gradually add icing sugar until the topping will hold in medium peaks. To flavour the topping add 2 tsp of lemon juice and 2 or 3 tsp of icing sugar to prevent it from becoming too runny.
2. To prepare the coconut, slice the large pieces into strips and mix with the smaller pieces from the packet. Place a small frying pan on a medium heat and add the coconut to the dry pan. Turn regularly until the coconut colours slightly and remove from the pan.
3. When the cakes have fully cooled either pipe the topping onto the cakes or spread it on with a knife. It doesn’t need to be too tidy as it will be covered with the coconut! Sprinkle the coconut around the edges of the cakes and finish with two mini eggs in the centre.
I’m not usually one who goes for the super cute stuff but I fell head over heels for these Japanese Kawaii erasers! Kawaii is a Japanese word meaning ‘cute’ and represents a key style in Japan for all things girly, tiny and sugary sweet. I bought myself a set of the dessert erasers from eBay as it skipped the delivery fee but they are available in the UK through www.tofucute.com and they’re really reasonably priced!
Nothing more needed. Just WOW. I need to know how to make these! Plus ombre and graduated colours are really hot this season!
LOVE this spring time floral cake. While this might be a bit complex and tricky for a non-professional baker like myself a similar look can be achieved using Dr Oetker’s super cute Wafer Daisies. Very reasonably priced and available from most supermarkets they provide 3D flowers without the complex icing work. Stems and grass can then easily be added using a piping bag! Hopefully this will give you some inspiration!