Blueberry & Lemon Cupcakes for World Baking Day

Image

It is World Baking Day tomorrow, which I didn’t even know exists until now, but watching the Food-Network channel I saw an advert about it and this gave me a good reason to bake.

Ha-ha, like I would ever need one 🙂

 

Image

 

When I saw these gigantic blueberries at the grocery store yesterday, I immediately bought 2 packs, one for my kids -they love it, and one for baking. They looked so fresh and juicy and they really were like that!

Image

Ingredients:

  • 125g softened unsalted butter
  • Juice and zest of 1 lemon
  • 1 cup brown sugar
  • 2  eggs
  • 1 tsp baking powder
  • 1 1/2 cups  flour
  • 1/2 cup milk
  • blueberries (as much as you think is good enough for you, I used 350 g for this recipe, about 200 g in the batter and the rest in the frosting)

For the frosting:

  • Blueberries crushed in a food processor
  • 300 ml double cream
  • 2 Tbsp icing sugar
  • 1 Tbsp lemon juice
  • Food colouring (optional, I put 2 drops of Lilac)
  • Glitter or other decorations (optional)

Image

 

Method:

Preheat oven to 200C.

Beat the butter with the sugar, add lemon juice and zest too in a bowl with an electric mixer until light and fluffy (about 2 minutes on medium-high speed).

Beat in the eggs one at a time, until well combined. Stir in  flour and milk in two batches until all ingredients are mixed but don’t over beat!.

Lastly stir through the blueberries with a spatula.

Spoon the mixture into a lined 12-hole muffin tray. Bake the cupcakes for 15-20 minutes then leave to cool on a wire rack before adding frosting.

To make the  frosting, put 1 tablespoon of  icing sugar, the lemon juice  and about 150 g blueberries in a small food processor and make it a fine mixture.

Beat the double cream with the remaining sugar and the blueberries from the food processor until you get a stiff consistency.

Pipe swirls of blueberry cream onto cooled cupcakes, then decorate as desired. I used  edible glitter on some and fondant  flowers as a finishing touch.

Image

 

 

Image

 

 

Advertisements

Butterfly Birthday Cake

Image

In my last post I talked about my daughter’s 6th birthday and posted lots of photos about the birthday table, including her Birthday Cake. Yet, I come back now with her Birthday Cake because I just feel that it deserves to have an individual post on its own. I just loved it THAT much 🙂

Image

I made a simple sponge following my Hungarian recipe which is perfect for this type of cakes and it’s as easy as can be.
Ingredients:
-5 large eggs
-5 tablespoon of flour
-5 tablespoon of sugar
-pinch of salt 

Whip the egg whites with the sugar on high speed of your electric mixer until stiff, then add the egg yolks one at a time on the lowest speed. Finally add the flour, gently folding in with a spoon or a spatula. Pour the cake mixture in your cake tin and bake it at about 200 C for about 1 hour. Let it cool completely before cutting the layers.

Image

To fill this cake I made a white chocolate ganache cream. This you can make it by melting the white chocolate into warm double cream. I used 600 ml double cream and 300 gr of white chocolate. When it cooled down completely I put it in the fridge overnight before whipping it and filling the cake. So this step must be done at least 1 day prior to decorating and eating the cake.

Image

After I filled my cake, I covered it with a thin layer of the ganache cream, then I put a layer of rolled marzipan. If you have time you can put the cake at this stage in the fridge for a while to set. I didn’t had time for this, so I applied the final layer which was the white fondant. Then I started working on the grass stripes. Now that was the most time consuming with this cake (well, If I don’t count working on the big rose and the Australian lace butterflies, but I’ve made them in advance the previous days), because I cut and glued each stripe of grass individually.

Image

Image

When making the rose I used more shades of pink fondant. Started with the biggest petals made from the lightest pink, and went towards the middle of the flower using gradually darker pinks. To be honest with you this was my second rose, the first one didn’t survived….. I truly believe it’s got to do with the quality of the fondant. I think to make such a flower I would’ve need a special fondant called sugar flower gum paste or something, which I don’t have! So I am very happy that I could make it anyway from my regular sugar paste fondant.

After I put the rose on the cake I sprinkled a little pink edible glitter on it, and that was it.

Image

 

Ok, I honestly don’t understand why my ingredients are not showing…..so there it is once again:

 

-5 large eggs

-5 tablespoon of flour

-5 tablespoon of sugar

-pinch of salt

Szonja’s 6th Birthday: Butterflies and Pink Roses…

Image

I am ever so happy to post my big girl’s Birthday table, she turned 6 on 30 of April. We celebrated on 4th of May, small party but with lot of style 🙂

Image

I made everything and enjoyed it so much! She asked for Butterfly theme this year, so that’s exactly what she got. I found it easy to fulfill her wish because there are so many bits and bobs you can add to a table to make it pretty, girlie, flowery and of course PINK. I chose light green to compliment the pink, so the main colour of the table was pink and green and lots of different size butterflies and roses.

Since my unborn baby keeps me awake most of the nights with all the wriggling and tummy kicking I had plenty of time to plan and to make all the decorations and the food.

There were cake pops, macaroons, cupcakes, decorated biscuits, sandwiches, nachos with salsa dip, crisps, fruits, vegetables, and of course the Birthday Cake. For drink I served apple juice and non alcoholic strawberry champagne for the kids, non alcoholic beer for me since I’m pregnant, and cocktails for our adult friends.

The party was not so much of a party really, but more like a play-date for my daughter with her two best friends and her little brother, so they were only 4 kids, which was very relaxing for me especially that their Mums were invited too and I had the chance to have a nice, chatty afternoon accompanied with drinks and food.

Image

I made these pompoms from tissue paper and hanged them above the birthday table.

Image

Image

Bottom tier has marshmallows and brownies, in the middle I put little milk chocolates. I took the original Easter themed wrapping off and made new wraps from doilies and decorated them with green butterfly stickers.

On the upper tier I put my macaroons….Ahh, those macaroons! It was my first time ever to make macaroons and I honestly believe it was my last time, too. Too much disappointment with these. There were few that came out nice, and I used those, but there were far too many which were a disaster and had to throw it out.

Image.

Beautiful roses which I think were so beautiful because they were over a week old! Honestly. I used jam jars as vases and sliced up 4 small limes and put it in the water to add some green to the pink. Also I decorated the flowers with paper butterflies.

Image

Image

Cupcakes. These are plain vanilla cakes but I cored them and filled with raspberry sauce then frosted with white chocolate ganache cream. I put just a little of green colouring to the cream then topped with two different kind of fondant roses that I made previously.Image

These are simple digestive biscuits but sandwiched them together with Nutella and covered with fondant. I really loved making the personalized fondant decorations for these biscuits and my daughter was also delighted!

Image

Cake pops, lots of cake pops…. As usual I made them from left over cakes kept in the freezer. I made three kind of cake pops. Plain vanilla, then cake pops with chestnut puree and finally same with chestnut puree but with added rum for the adults. Image

I used salsa jars and decorated with doilies and foam roses to present some of the cake pops.

Image

Image

Image

These are ham and cheese sandwiches and of course I cut them with a butterfly shaped cookie cutter.Image

I don’t even remember what kind of jars are these (although I think it’s Sacla sauce…), but I was looking for something that can be used as a cup. Kids loved it and loved the straws with butterflies on them, too.

Image

Image

These mini jars originally kept salmon paste and I transformed them to put the little candles which ended on the cake eventually.Image

Plastic, disposable champagne glasses. They looked so pretty with the added decorations and we all loved to drink the pink, non alcoholic champagne from it 🙂Image

Image

And finally the birthday cake. I have to tell you this was my favourite of all. I am very proud of this. The flower on top was a nightmare to make, I had to throw out the first one, and then the second was ok, but I just learned that regular fondant or sugar paste it’s just not suitable to make a flower like this. Next time I will need flower gum paste or whatever it is called but I think that is something more specific for this purpose. Image

I made the butterflies from royal icing and used a piping technique called Australian lace.

The green grass took me ages to make, little piece by piece, but it worth the trouble.

Image

Image

It was a white chocolate cake filled with white chocolate ganache cream.Image

Image

My birthday girl and I 🙂

Image

Us…Image

Finally I show you the birthday invitation which I edited with Picassa. It looked like this before I finalized with the text message about the party.

Image