Hello there lovely people of the internet!
I hope you’ve all had a lovely week and are looking forward to a fantastical weekend of fun and frivolities! Today’s video is all about me testing out Russian piping nozzles! I have been so curious about these for a while now after seeing them advertised everywhere!!! Surely they couldn’t possibly be as good as they seem? Curious? Then you best check out the video asap!
I’ve also included a few pictures of the piping nozzles and their corresponding swirly, buttercreamy design for your reference. If you’re eager to buy your own I have linked to the piping nozzles I used in the description of my youtube channel so head on over there to get your hands on some.
So … The new live action Beauty and the beast movie is being released next week and I think it’s safe to say I’m just a little bit excited!!! I mean Emma Watson and Beauty and the beast combined into one beautiful, rose petal strewn package? What more could a girls ask for? So in celebration of the movies release I decided to make a beauty and the beast themed cake! I have always had a thing for stained glass windows and so I thought what better time than to do a stained glass frozen buttercream transfer than now! So if you want to see how I made this beautiful cake then head on over to my youtube channel for the full details!
I made a four layer 18cm cake using Mary Berry’s perfect victoria sponge recipe. and I iced the cakes using my favourite buttercream recipe which is the Hummingbird bakery vanilla frosting.
Stained glass rose template
Hey there everyone! So this week a have been baking up a storm. I have been loving a ‘lil bit or marble and if you’ve been around for a while you will already be familiar with my small obsession with all things gold! GOLD GOLD GOLD!!! So I thought why not combine those elements with another one of my favourite things … CAKE! And this is what I came up with! I LOVE it! Can you tell? SO MANY EXCLAMATION MARKS! ha ha. Anyway if you want to see how I made this gorgeous cake then head on over to my youtube channel and check out my tutorial.
Apple pie is a classic that everyone loves so why not jazz up this old school dessert with a new twist that will not only make it extra delicious but also give the filling a hint of pink! Perfect for valentines day! This recipe takes a little while but is really simple as it uses ready made pastry!
For full instructions check out my video here.
- 1kg Grannysmith apples
- Juice and zest of 1 lemon
- Zest of 1 orange
- 50g Unsalted butter
- 1 Cup whole Cherry jam or compote
- 1 Tablespoon plain flour
- 1 Teaspoon plain flour
- Pinch of allspice
- 150g Sugar
- 1 Teaspoon Vanilla extract
- 1 Heaped teaspoon cinnamon
- 1 Egg lightly beaten
- 500g Ready made Shortcrust pastry
- Preheat the oven to 180 degrees celsius
- Grease pie dish then roll out pastry until about 5mm thick.
- Line pie dish with pastry, then trim off the excess pastry. Wrap pastry in cling film and save for later.
- Line pastry case with wax paper and baking beans and blind bake. Bake first with beans in for 1o minutes and then remove beans and bake for a further 10 minutes. To learn how to blind bake click here.
- While your pastry is baking peel, core and finely slice your apples.
- Put them in a bowl and mix in the lemon and orange zest and the lemon juice.
- Melt the butter in a large pan over a medium-low heat. Add the apples and cook for around 10 minutes until the apple starts to soften. Remove from heat and place into a bowl.
- Combine the sugar and the cinnamon and add 2/3 of the cinnamon sugar to the apples. Also add the cherry jam, allspice, flour and vanilla extract and combine.
- Fill the blind baked pastry case with the apple mixture.
- Roll out the remaining pastry to about 50mm and use a heart shaped cutter to cut out lots of hearts. Place the hearts on top of the apple pie in circles to cover the whole pie. If theres small holes where you can see the filling poking through its not the end of the world.
- Egg wash the pie with the beaten egg (For how to egg wash click here) and then sprinkle over the remaining cinnamon sugar.
- Bake for a further 10 to 15 minutes until golden brown. Serve with cream, ice cream or custard