White chocolate Easter cake

Use good quality white chocolate. This quantity is for a 6 inch cake tin. Preheat the oven to 160 C and line the cake tin with grease-proof paper.

Ingredients:

125g butter

70g white chocolate

125ml full fat milk

1 teaspoon vanilla extract

1 lightly beaten egg

125g self-raising flour

1 teaspoon bicarbonate of soda

150g caster sugar

pinch of salt

Put the butter, chocolate, vanilla extract and milk into a plastic bowl and melt the mixture in the microwave on medium power, stirring every 15-20 seconds.  Mix the flour, bicarbonate of soda, salt and sugar in a bowl, add the melted mixture and the beaten egg, mix until smooth. Pour the butter into the cake tin and bake until a skewer inserted into the cake comes out clean. My cake was ready in 40 minutes. Leave to cool.

Cream cheese frosting:

1 tub of Philadelphia cream cheese (200g)

200g icing sugar

80g soft butter

Beat the frosting, fill the cake and frost the top and side. Decorate with mini eggs or Easter themed chocolate pieces.

Happy Easter!

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Little London Bakery’s 2nd Cake and cookies competition on Facebook in association with Hippsy UK

Anyone can enter the competition with a photo of a self-made cake, cupcake or cookies. To enter, email us a picture of your own cake to erika@littlelondonbakery.com along with your name. Pictures posted on our Facebook wall will not be accepted and will be removed. Only one entry per person. No obscene, offending, commercial or watermarked pictures will be accepted.

Closing day for entry: 24th March 2012 at 23:59

On the 25th March, a photo album will be created on Little London Bakery’s Facebook page, http://www.facebook.com/Littlelondonbakery.  This album will contain all the received pictures including the participants names underneath the picture.

Our Facebook fans will have the chance to vote for their favourite cake by liking the picture on our page. They can vote between the 25th March and 8th April. People are allowed to like as many pictures as they wish. The competition will be closed at 21:00 (UK time) on the 8th April 2012 and winners names will be announced shortly after. Winners will also be notified via email outside Facebook. We send the prizes out for free within Europe.


The competition will have four winners:


1st prize: The person whose picture receives the most votes (likes) on our Facebook page will receive two presents.

A goodie bag from Little London Bakery containing the book ‘Cake pops’ by Bakerella (Tips, tricks and recipes for more than 40 irresistible mini treats), a pack of stylish cupcake cases and a pack of edible decorating balls for cake pops or cupcakes and a goodie bag from Hippsy UK containing 2 different Hippsy waist warmers in the size and colour of your choice.

2nd prize: The person whose picture receives the second most votes (likes) on our Facebook page will receive a goodie bag from Hippsy UK containing 2 different Hippsy waist warmers in her chosen size and colour.

Little London Bakery’s favourite: The winner will be chosen by Little London Bakery and will receive the book ‘Good Housekeeping: Favourite puddings, desserts and cakes’ (250 tried, tested and delicious recipes).

Hippsy UK’s favourite: The winner will be chosen by Hippsy UK and will receive a goodie bag containing 2 different Hippsy waist warmers in his/her size and colour. To increase your chances of winning, use Hippsy’s exciting colour range as inspiration for your cake. To see the colours, go to the website www.hippsy.co.uk.

Participants agree that Little London Bakery and Hippsy UK can post and use their cake picture on their Facebook pages.

Enjoy making your cakes, cupcakes and cookies. We are very much looking forward to seeing your work. Please remember that this is a fun competition.

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Easy and yummy baked cheesecake with fruits

A very simple yet delicious dessert.

Ingredients:

200 g biscuit

90g butter

400g cream cheese (like Philadelphia)

80g sugar

1 teaspoon vanilla essence

2 eggs

150g fruit (save some for the decoration)

Method:

Preheat the oven to 160 degrees. Line the base of an 8 ” loose base cake tin with baking paper. Crush the biscuit and mix it well with the melted butter. Place the mixture in the tin and put it in the fridge while you prepare the cream.

Mix the cream cheese with 80 g of sugar and add a teaspoon of vanilla essence. Mix the eggs one by one until they incorporate. Carefully mix in your choosen fruit. It is very nice with blueberries, strawberries or raspberries. Set some fruit aside for decoration.

You have to bake the cheesecake in a water bath to prevent it from cracking. Wrap your cake tin in kitchen foil. Put the tin in a big tray and fill up the tray with boiling water up to 2/3 of the tin. Bake for around 30 minutes.

Take the tin out from the water, leave it to cool completely in the tin, then put it in the fridge with the tin together for a few hours. Remove from the tin before serving and decorate with the remaining fruit.

Enjoy!

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Fruit tartlets

Easy recipe that can be made with endless variation of fruits.

The amount is enough for 6 individual tart tins or one big 8 inch tin.

Sweet pastry:

200 g plain flour
70 g unsalted butter
80 g caster sugar
1 egg, lightly beaten
pinch of salt
1-2 drops of vanilla essence

Mix the flour, salt and butter in a bowl.  Stir in the sugar. Make a well in the centre, pour in the egg and the vanilla essence. Knead well until it gathers into a ball. Wrap it in cling film and place in the fridge to rest for 20 mins.

Roll out the pastry and cut circle 2 cm bigger than the tins.

Put the circles into the tins, stab them with a fork. Put them back into the fridge for a 20 min rest. Preheat the oven to 180 degrees.

Bake the pastries blind (place baking paper onto the tins and fill it with beans) for 10 minutes.

Remove the beans and bake for a further 10 minutes or until brown. Take it out of the oven and let it rest and cool down completely.

Pastry cream:

400 ml milk
1 teaspoon vanilla essence
4 egg yolks
80 g caster sugar
2 tablespoon flour
2 tablespoon cornflour

Boil the milk and the vanilla essence in a pan. Beat the eggs and the sugar with an electric mixer until white. Add the flour and mix well. Pour half of the boiled milk to the egg mixture and mix together. Pour the egg mixture to the remaining milk into the pan, keep mixing and heating until the mixture thickens.  Leave it to cool.

Pour the cream into the tarts and decorate with your chosen fruit. I made my ones with cherries and white seedless grapes. Enjoy!

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Fondant or marzipan teddy bear tutorial

Let’s make a teddy bear without special tools using only a drinking straw, cocktail stick, a piece of spaghetti and a knife. We need coloured fondant or marzipan in your chosen colour. We can make a pink teddy for a girl, a baby blue for a boy or a brown for everyone. I haven’t used edible glue, marzipan sticks perfectly without it and you can use a tiny amount of water to stick the fondant together.

For the body, form a ball shape into a cone and make the stomach round, to make the bear appear a bit fat.

Roll a long sausage and cut into two for the arms.

Roll a thicker sausage and cut into two for the legs.

Form paws at the end of the legs with your fingers.

Make a ball for the head. Flatten two ball shapes, one for the mouth and one for the ears. Put a tiny bit of flattened white fondant in the middle of the ear ball and cut it in half.

We need two small black balls for the eyes and a bigger one for the nose.

Stick the body and the head parts together.

If the fondant doesn’t stick, put a tiny amount of water on it.

Place a piece of spaghetti into the body and put the head on.

Stick tiny white patches on the paws.

Mark the toes and fingers with the cocktail stick.

Using the drinking straw mark the mouth. For this you have to snip a bit off from one end of the straw so that it looks like a “U” shape.  Make two marks with the straw next to each other to get the bearish mouth look.

Make indents on the body with the spaghetti so it looks like stitches.

We can dress up our bear with a little heart and bow to look like a girl.

We can stick a number on the bears lap for a birthday,

or the capital letter of the birthday boys/girls name.

We can make a dress, give a football, a bunch of flowers or a toy block into its hands to make our teddy bear special. If you make one yourself don’t forget to send us your picture. Have fun.

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Chocolate biscuit cake

Csokis keksztortaThe chocolate biscuit cake was Prince Williams chosen cake for the Royal wedding and I made this cake for Lee’s birthday.

It’s a very simple recipe which doesn’t require any baking.

It’s great fun for children too.

Ingredients:

300 g Rich Tea biscuits

110 g butter

400 ml condensed milk

300 g chocolate

raisins and chopped nuts

This amount is enough for a 6 inch round tin.

Crush the biscuits, but not to crumbs. Mix in the raisins and the nuts.

In a bowl over hot water melt the butter, condensed milk and half of the chocolate. Pour this mixture over the crushed biscuits and nuts and mix together. Line a cake tin with greaseproof paper and pour in the cake mixture. Freeze for 1.5 hours. Take out from the freezer, leave it for a few minutes before removing it from the tin. Melt the remaining chocolate and pour over the cake. Leave out for 2 hours before serving. Enjoy.

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Little London Bakery’s cake and cookies competition on Facebook

Anyone can enter the competition with a photo of a self-made cake, cupcake or cookies. Only one entry per person. No obscene, offending, commercial or watermarked pictures will be accepted.

To enter the competition, email us 2 pictures. One picture of your cake, and one of you and the cake. The picture of you is not going to be public it is just to show that the cake is yours. Pictures should be emailed to erika@littlelondonbakery.com along with your name. Pictures posted on our Facebook wall will not be accepted and will be removed.

Closing day for entry: 19th June 2011 at 23:59

On the 20th June a photo album will be created on the Little London Bakery Facebook page. This album will contain all the received pictures including the participants names underneath the picture. The competition will have two winners; one is chosen by Facebook voters the other by Little London Bakery.

The Facebook winner will be the photo that gets the most “likes”. You can vote on our Facebook page between the 20th June and 17th July. People are allowed to like as many pictures as they wish.

Little London Bakery’s favourite will be chosen by us.

The winner will be announced on the 18th July 2011 on our Facebook page and you will also be notified via email.

The Facebook winner receives a goodie bag with a book called Beginner’s guide to cake decorating, different cookie cutters, a pack ofedible decorating balls and a PME flower plunger.

Little London Bakery’s favourite receives a gorgeous book from Peggy Porschen called Pretty party cakes. We pay for the post and packaging within Europe.

Enjoy making your cakes, cupcakes and cookies. We are very much looking forward to seeing your work. Please remember that this is a fun competition.

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