The Royal Wedding Cake

Just thought I'd share this baking news tid bit with you all as it really is a site to behold!
Kate and Wills' Wedding Cake, baked by Fiona Cairn and her team, is enormous!

Pictured: Fiona Cairns with her monumentous creation!

A traditional fruit cake with white icing and 900 white icing paste roses and the Royal crest - though the 8 tiers are perhaps a little more than the average weddingnewly weds would commission! Fiona Cairns and her team apparently assembled the cake at Buckingham Palace, working within the Royal hub for a few days before the it finally finished on Thursday, just in time for the big day.

Pictured: the team putting the finishing touches the colossal cake.

Apparently the new Duke and Duchess of Cambridge are fans of Cairn's fruit cakes (Paul McCartney apparently orders one every Christmas). Fiona Cairns has commented that the cake reflected "some of the architectural details in the room so the garlands on the walls were reproduced loosely on the fourth tier - we've used roses, acorns, ivy leaves, apple blossom and bridal rose". 
Let's hope it tasted as good as it looks!


For a video interview with Fiona Cairns click here
For more information on the cake itself, click here
photos supplied by the Daily Mail website

A Brilliant Day to be British!

Although I'm British by birth and family, I moved to the States when I was 4 and Malaysia when I was 9 - I moved back to the UK aged 11 but thought of myself as American. I could recite the Pledge of Allegiance word for word and sang the Star-Spangled Banner but knew none of the words to the British National Anthem. Safe to say, I was proud to think of myself as American (despite my British passport).

Over the past 11 years, however, that has gradually changed. My accent has long since softened from the Southern drawl it was in my former years (though now it simply causes confusion as to where I'm from as I sound neither American or English) I've forgotten about 50% of the words for the Star-Spangled Banner and I drink about 5 cups of tea a day. But today, more than any other, I am proud to be British.
Today is of course, the long awaited, much anticipated, Royal Wedding.

Up until the last few days, I have actually been of the opinion that the future King and Queen should have had a more personal, private ceremony with a balcony appearance. However, I am prepared to hold up my hands and say that the ceremony really was amazing and, though it may be selfish, I am really glad Kate & Wills were forced into the public display of matrimony! I was a bit disappointed with the kiss though - I thought, seeing as Wills is the new generation of Royals, he might have taken Kate in his arms and given her a proper kiss for the crowds - no tongue mind, that certainly wouldn't be proper! What's more, I find myself disappointed she didn't throw her bouquet!

*Girlie comment alert* : Kate Middleton's dress was gorgeous, though, being a girl less about lace, puff and fuss, I think I preferred her Maid of Honour's dress, which really was stunning.

My housemates and I took a few hours off from coursework writing and revision for our upcoming finals to watch the wedding unfold with a British tea party breakfast of tea and scones. (By the way, did anyone watch it on ITV!? Didn't seem right to watch it on anything but BBC!) The scones were pulled out of the oven just as Kate reached the aisle - perfect timing and piping hot to enjoy through the ceremony with strawberry jam and clotted cream, kindly whipped by my boyfriend George's fair hand... not without complaint mind!

Although this isn't a dessert, I couldn't resist. The wedding was on early (for us students it was early anyway!) so cakes and such like weren't really appropriate for breakfast!

These scones are actually dairy free (not including the clotted cream) as I'm dairy intolerant, made with soy butter and lactofree milk. I thought they tasted just as good - I didn't hear any complaints from my housemates either!

makes 8-10 scones
oven needed

You will need: 

• scales, large bowl, wooden spoon, circular pastry cutter, a baking tray - and some fingers prepared to get messy!
• 225g self raising flour
• 1/2 tsp salt
• 100g sultanas (optional - to be honest, put as many as you like!) 
• 60g butter
• 65g butter
• 30g sugar
• 150ml milk
• 1 beaten egg

• strawberry jam (or jam of some variety) and double cream, whipped to perfection (or just buy some clotted cream!) - or whatever you prefer on your scones!

What to do:

preheat oven 220C (425F/Gas 7)

Sift the flour and salt together - add the sultanas now if you're using them. 

Get messy - rub in the butter with your finger tips until the mixture looks a bit like bread crumbs.

(TIP: If you're using a stick of butter (rather than butter from a tub, say) make sure you cut it into cubes first; this will make it easier to deal with.)

Add sugar.

Make a well in the centre of the bowl and add the milk and stir in with a wooden spoon to make a sticky dough. Make sure you get all the flour from the sides of the bowl. 

Sprinkle a decent (but not too thick) layer of flour on a clean work surface and knead the dough until smooth.

(TIP: Feel free to add a little bit extra flour if it's still too sticky.)

Shape the dough into a flat circle approx 2.5cm thick and cut your scones from the dough using the cutter. 

(TIP: dip your cutter in flour first so it doesn't stick to the dough. Also, don't twist the cutter as you pull it from the dough to make sure you get a nice shape.)

Place the cut scones on a baking tray and brush them lightly with the beaten egg. Pop them in the oven, near the top, for about 10 minutes or until golden and risen. 

Don't forget to whip the cream in advance; it takes about 15 minutes by hand. Cream test: if you lift a spoon out of the cream and it can stand on its own (rather than drooping back into the bowl) then you're good to go!

I actually made some plain scones as well as I don't like sultanas - if, like me, you need to make both at once, omit the sultanas in step 2. Split the sticky dough in half and only using 50g of sultanas, add them to half the dough. 

Blissful Banoffee

Most people make egg nest crispy cakes at Easter - this year, I made Banoffee Pie.

We were at my mum's boyfriend's house with his 5 and 7 year old kids and I needed to make something that wouldn't be too difficult or time consuming as I was needed to bounce on the trampoline, help find eggs in the garden and play hide and seek. The Banoffee Pie worked perfectly as I made the base before they arrived, leaving it to set in the fridge most of the evening and then just had to whip out the topping just before we ate. I have some alternatives for you as well as I've made it a few different ways now to suit different situations.

No oven necessary - hob and fridge needed

You will need:

• scales, pestle (or other crushing object) and deep bowl, a non-stick pan, a wooden spoon, a  hand whisk, a metal spoon, a chopping board and a knife.
• 100g melted butter
• 200-250g plain digestive biscuits (depends on the size of your dish to be honest)
• milk (maybe)

• 100g butter
• 100g demerara or golden caster sugar (do not use granulated)
• 1 large can of condensed milk (usually approx 390-410ml) 

• 2 large bananas (though this is more preference based than prescriptive) 
• 1 large pot of double cream (usually approx 300ml - again, how much cream is preference based)
• 1/2 bar of dark chocolate 

What to do:
To make the base - Crush the biscuits, adding the melted butter as you go to help them stick. You can add a few drops of milk if they need some extra sticking power.

Place in the bottom of the dish - should be approx 1/4 of the dish height - and place in the fridge to set.

To make the caramel - grab your non-stick pan and wooden spoon: bung your butter and sugar in the pan on a low heat (important - don't want it to burn!) stirring continuously until all melted and mixed together and the sugar has dissolved.

Add your condensed milk, stir continuously on a low heat until the mixture thickens. This can take quite a while, hang in there, it will thicken eventually! Don't turn the heat up too much or the mixture won't churn and thicken in the same way and will just bubble - patience is a virtue.
(TIP: if you use the full 410ml, just add a few extra grams of butter and sugar on the previous step)

Once thick, place evenly over the base in the dish (together should fill approx 1/2 the dish) then place back in the fridge to set.

From here, you can leave it to set as long as you like (or need if you're on trampoline duty!). The longer it has to set, the firmer the caramel will be. Ideally, it should be left a minimum of an hour though.

To make the topping - slice your bananas side ways to make round banana slices and place them in a layer all over the dish. I personally only usually do one layer, making sure it's completely covered but if you're a banana lover, go crazy!

Next, grab a glass deep bowl and pour the cream in, grab your whisk and start wipping - your banoffee will taste all the better for your hard work! Whisk until the cream has thickened. This should take about five minutes or so. Use a metal spoon to spread it over the banana layer: easiest way is to dollop it on and then spread from dollop to dollop so you don't disturb the bananas.

You can either pop it back in the fridge to chill and set a bit more or go straight on to finish.

Melt the chocolate in a pan on a low until runny then drizzle across the top of your pie. I usually put it back in the fridge for 5 minutes to set the chocolate but if you're desperate to dig in, it's ready to eat!
(TIP: Use a cocktail stick, or something slim to drizzle the chocolate on top. You'll end up with much smoother lines - unlike the Banoffee Pie pictured - I was making this at mum's boyfriend's house and so I had to use a spoon. As you can see, a spoon makes it quite splodgey, not particularly delicate! - Probably also didn't help that I left mum in charge of the chocolate for a moment and she managed to nearly burn it!)

Alternatives:
You can melt chocolate into the caramel as well giving it a bit of a different flavour. You'll need a full bar of dark chocolate in this case - put about half to one side to decorate and use 1/3 to 1/2 the bar with in the caramel. Make sure you melt the chocolate first, then add the butter and sugar and follow the recipe the same from there.

I much prefer Mini Banoffees or Banoffee Cups (below). I find them much easier to eat for one thing but also I like the presentation better than a Banoffee Pie. The process is exactly the same, just you make four (or however many you need) mini ones instead. The recipe above should make about six Banoffee Cups.

Banoffee Cups also look lovely in tea cups - great for a kid's birthday party or after dinner!

 Sorry for the shoddy photography here, it was taken in a rush on my phone as my housemates wanted to eat! 

The Classic Victoria Sponge

Where else to begin a baking blog than with the British classic, a Victoria Sponge cake.
This is one of those sweet delights that everyone's Grandma has the perfect recipe for. Sadly, neither of my Grandma's can make so much as toast without burning it (I'm really not exaggerating) so I've had to perfect my own recipe over the years. So, without further a do, whether you've lost Grandma's recipe book or you're a sorry case like myself with no guidance, I give you, the Classic Victoria Sponge.

You will need:

• scales, a mixing bowl, a wooden spoon and a metal spoon, kitchen towel, a sieve and a spatula. 
• 8oz butter
• 8oz caster sugar (do not use granulated) 
• 8oz self raising flour 
• 4 medium eggs
• 2 tsp vanilla extract
• a few spoonfuls of milk (maybe)
• icing sugar

What to do:
Preheat oven: 180C/350F/Gas Mark 4

Cream butter & sugar together in a large bowl using a wooden spoon (yes, we're old school here at Life's Short so put away your wisk & grab a spoon, the cake will taste better for it!) until pale in colour and a sort of fluffy, creamy-like texture

Beat in eggs one at a time with vanilla extract as well

Put your wooden spoon to one side & grab a metal spoon to fold in the flour - add a teeny tiny bit of milk here if you need to loosen the mixture at all. (By folding I mean literally fold the mixture over itself with the spoon, calmly; this allows a bit of air into the mixture giving it that lovely light spongey texture. Don't over do it though - think like Goldilocks, "this is juuust right!")

Batter should 'plop' off the spoon at this point when lifted.

Grease your tins: everyone has their own way but I like to get a folded piece of kitchen towel, dab roughly it in my butter and smooth it round the cake tins until they are fully coated. I then sieve some flour lightly into the cake tin and, lifting the tin, bang the flour around the base and sides. Butter alone can actually end up being sticky where as the flour gives the cake something to grip and the butter gives it a non-stick surface to sit on.

Finally, pour half of the batter into each tin. Spread and 'flatten' out the mixture in both tins using a spatula.
(TIP: as both cakes will end up on top of each other with the filling in between, in one tin, make a little dip in the centre of the batter (not quite a well) and it should rise flatter, making the filling easier to put in place.)

Place in oven for about 20 mins or so (depends on your oven) until golden brown.
(Tip: try sticking a cocktail stick in the centre: if it comes out clean, your cake is ready.)

Leave to cool IN TINS for about 5 minutes then remove.
(TIP: If you don't have the nifty new-fangled removable bottom cake tins, make sure to bang all around the base of the tin (from underneath) before trying to get the cake out - if you tip upside to take your cakes out, make sure to place your hand firmly but softly, fingers spread against the cake so that it doesn't plummet to it's death on the wire rack!)

When cakes are completely cooled, spread your filling, place the second cake on top and sprinkle with icing sugar for that finishing touch.


Filling:
I usually use strawberry jam and butter cream but any 'berry' flavoured jam and whipped cream would do.

Don't be afraid to only have a 'jam sponge' though if you don't like cream or if you're lactose intolerant and can't find a dairy-free alternative. They're just as tasty & probably healthier! (Can cakes be healthy?)

Get creative and decorate the top of your cake with strawberry slices or berries. Don't over do it though, remember, what makes the Victoria Sponge so special and so utterly delicious is it's simplicity.

Alternatively, for that really summery looking cake, spread butter cream or whipped cream (a decent helping) then fill the space on top of the cream with raspberries, strawberries, blueberries - whatever you fancy - and place the second cake on top & sieve icing sugar as before. You also feel like you get one of your 5 a day with a slice of cake then! As if you needed an excuse to have a slice...

So what are you waiting for? Pick up a wooden spoon and start mixing!
A

I apologise, I don't have a photo at this time of a Victoria Sponge I've baked recently, so I'm going to have to give you a generic one. I'll include personal photography from now on!

Coming Soon...

I do love cake, it has to be said, but I find the process of baking it & creating it more satisfying than the actual eating. This is probably just as well as I'm lactose intolerant!

This blog is here to let me share my creations with the world, give some hints & tips as to how to makes sugary treats as simple as the perfect chocolate chip cookie to as complicated as three tiered cakes with a cherry on top! For more difficult recipes, I'm planning video clips to show you exactly what to do, while there'll also be a recipe file you can hunt through for that perfect tasty little morsel! 

I'm currently compiling my recipes & photos ready to upload for you. While you're waiting, feel free to contact me if you have any requests or questions.

Come back soon to see what's just popped out the oven! 

A x