Showing posts with label cupcake. Show all posts
Showing posts with label cupcake. Show all posts

Thursday, 26 July 2012

Day 2 - enjoying breakfast and laying down the rules



A good night's sleep - aided by my hanging counterpanes over curtain rails and the bit of exercise kit in the doorway.  There is a lot of light and it is there most of the night.  I am sleeping upstairs in the office, which also has the boy's (grown-up) toys - the pull up bar in the doorway, the electric guitar and keyboard, and a wonderful immense and height adjustable desk - perhaps one of the owners works from home.

Started the day well- spotted a food mixer in another cupboard, and it has a stainless steel bowl.  Challenge to figure out how to lift the mechanism to release the bowl, but got there in the end. It is quite small, but it will do as a clean mixing bowl from now on.  Made pancakes, struggled a bit with the very slow stove, but served with a fruit medley of watermelon, strawberry and blueberries, they were lovely.

I had bought a jar of red jam in my dash around the supermarket yesterday.  Didn't know what it was, so looked it up today.  The word 'Hallon' just didn't ring any bells - turns out it is raspberry.  The wonders of having wifi and the online translators.  'Rabarber' seemed likely to be rhubarb, and I could indeed see pieces of rhubarb in the jam.  So, rhubarb and raspberry - a bit odd as a combination as I think of rhubarb as a very early season crop and raspberries as one of the later summer berries, so unlikely to have a glut at the same time.  It tastes delicious, but not likely to become a home-made essential.

We have been trying to figure out how to say 'thank you very much'. The groom's grandfather tried teaching it to me yesterday in the car, but it seemed a long collection of clackety sounds and I just couldn't get it.  Looking at the spelling on the computer this morning hasn't helped.  'Tak' may be casual and informal, but that will no doubt be better than nothing at all.  I found myself falling back on french in the supermarket when I wanted to get by people - how daft is that! My extremely minimal southern European languages aren't going to be much help here.  I tried talking to the builders who are renovating this house (presumably they are doing something else this week while we are here) as I wanted to find out why my mother's bedside lights didn't work.  They were German, spoke no English, couldn't understand the perfectly adequate french sentence I came up with, couldn't get the miming...not their problem I suppose.  Gave up.  Enough light from elsewhere in the house and no door anyways.

Still no sign of any cooling racks.

My cupcake trays will only fit in the oven one at a time.  Even though the oven is very wide it is about 5mm too narrow to take two side by side.  It is too short to take them one above the other. There is only one grid shelf but I found two large solid oven shelves in the drawer under the stove.  Took a bit of opening as you have to lift and tug at the same time, but I could use these to slide the cupcake trays onto, and keep one at the top to stop stray old food falling -I couldn't clean the roof of the oven because of the elements and there are loose particles there.  If I did that I could use the oven grid as the cooling rack.

Continuing well; took two glutenzymes to cope with all the food being eaten in the airport and the plane, and one in the evening here, but certainly manageable levels.

And the ground rules?   Well, I don't want my mother to do anything unless I ask her to.  She can have a holiday.  I want to do all the washing up, getting meals, cleaning.  I feel better that way.  Fortunately she says she is happy not to have to do anything unless asked to, so that is fine.

Wednesday, 18 July 2012

the remarkable tale of the swedish gf wedding cupcake tower

Annie Dean's lovely fabric flower

A week to go before I catch my plane to Sweden.  Time to mill, mix and bag the flour I will need.  My niece's future mother-in-law has messaged me on Facebook to say she will buy ingredients I need, so that is a relief.  I have no idea where shops will be in relation to the flat I have rented, and I won't have a car.

A sudden change of plans, and now my mother is travelling with me.  Her mobility hasn't been that good over the last few years, so I am pleased she feels able to come on this trip.  It will be good for her to be able to attend her grand-daughter's wedding, especially since my niece has spent much of her life living in Mongolia and Thailand so we haven't seen much of her.

I ordered urid lentils, no husks but otherwise whole, and ground these.  My lovely little Swiss flour mill gets warm after about a kilo of grinding so I like to take things slowly.  Tapioca - a last minute bit of internet shopping as I realised I hadn't enough in my store cupboard; I am so pleased that internet shopping is so swift and reliable. Fine cornmeal.  Mixed in these proportions 40% urid, 40% tapioca and 20% cornmeal.  This makes a very reliable and versatile flour.

urid, tapioca and cornmeal
I bagged the flour in the small heat-sealable cellophane bags I used to use when I ran a small bakery business.  Double sealed and then stored inside another food bag, I am hoping I get to the other end without all the flour spread around the suitcase.



Into the suitcase has gone a long list of things.  Iv'e got a list on my magic whiteboard paper on the wall where I can mark off when things are packed, posted or arrived. I have no idea what will be available, and for proper gf cooking one should really use baking tins, wooden spoons etc that have not been used with wheat flour. I used to have a separate oven when I still baked sourdough wheat bread for my husband, and labelled oven gloves, spoons, bowls etc.


The six tier cupcake stand is a bit awkward to pack.  I have taken it out of the box I store it in as that won't fit in the suitcase.  I hope it doesn't crack on the way, but I have packed around it with bubble wrap.  The flour bags are in the crevices and hopefully this combination will give a stable packing structure that means everything will arrive safely, I have also packed a variety of silver, white and purple cake decorations, a small icing rolling pin, cupcake trays, shiny purple foil cupcake cases, aprons, gloves, a baking hat (who wants hair in their cake), a measuring jug...it is certainly a lot easier to bake at home.

The suitcase is almost too heavy for me to lift, not helped by my having a mildly sprained wrist to go with my still not recovered severe ankle sprain from last month.

Got my kroner from the Co-op travel agency yesterday and my banking card wouldn't work, tried it in the ATM at the bank and it wouldn't work...bank cashier says not to worry.  Twice in France our bank cards refused to operate, we presumed because all the lines between France and the UK would busy.  I don't want to get stuck on this trip with a cake to make, a mother to look after, and planes, buses, taxis to catch.

At least with my mother coming too I can use some of her luggage space.  I have weight spare but economy seats only allow one piece of checked baggage.  So far the case is full and I haven't packed any clothes or toiletries, my laptop, my camera...all the usual things one would want to take to a wedding and a trip abroad. I've given up on the hat, and a friend of mine has made a purple silk flower for me to wear so I can look a bit festive and match the cupcakes.  It packs very small.

I was surprised to find that no-one makes collapsible posh hats.  People used to wear collapsible top hats so that they could fit in their luggage. I fancied a spiral in black sinemay (not sure how to spell that - the fine mesh usually used for hats) that would press down to a flat disc and then bounce up into an energetic spiral when you released it from its box.  It doesn't really matter what I wear anyways, but as a hat lover I normally grab opportunities to wear large hats when I can.

Just to add to the fun it continues to pour with rain and my wonderful new induction hob has stopped working.  The engineer that came this morning says it has been installed incorrectly (wrong cable, wrong air gaps) so he can't fix it.  Given that our balcony door stopped locking months ago and the chap coming to fix it is only arriving tomorrow, and the network cables haven't worked since they were installed and on Friday we are paying a seperate contractor to look at them as the house builder hasn't resolved the issue for six months...who knows how long I will be without a stove.









Monday, 16 July 2012

almost instant (very easy) gluten and dairy free chocolate cupcakes


I am getting ready to pack all the ingredients for my niece's wedding cupcake tower in Sweden.  A last quick check today to be sure I know how much cake mix made how many cupcakes so I can scale up for 150 cupcakes and a top cake.  So, a one egg batch, some medium cupcake cases...and ten chocolate cupcakes.

Ingredients
75g flour ( 40% urid, 40% tapioca, 20% fine cornmeal)
100g sugar
20g cocoa
3/4tsp baking powder
30ml vegetable oil (I used sunflower)
70ml water
1egg

Pre-heat oven to 175C
Prepare cupcake cases in pan.

Mix the dry ingredients together.  I sieve the mixture after mixing to make sure I get rid of the clumps of cocoa powder.

Mix the egg, water and oil together.

Stir the wet and dry ingredients together. The batter will be very sloppy.

Divide mixture between ten medium cupcake cases and bake for fifteen minutes at 175C fan.


Remove from tin and cool on baking rack.  If you leave them in the tin to cool the paper cases will be soggy.



Ice/frost if wanted. These have quite a slow sweet flavour so do work well with the extra sweetness of a topping.

Sunday, 7 November 2010

wedding cupcakes phase 2


More detailed instructions:

It occurred to me that I regard this cake as so easy to make it hardly needs any instructions, but for those of you new to baking my rather throwaway style might be daunting. So, here is a description with photos of the first of the batches of cupcakes.

Whisk the flour and baking powder together in a bowl and then sieve. This makes sure these two ingredients are evenly mixed and have no lumps as well as adding air.

Sieve the ground almonds. This is a bit tedious to do as they are course, but I often find that there are lumps which don’t get mixed in if you leave out this step and you end up with little pockets of plain ground almonds in you cake. You will probably find that some of the almond wont go through the sieve, depending on how fine the mesh is. Just make sure that it is as smooth as possible by rubbing with the back of a wooden spoon, pick out anything that looks odd, and tip in to join the rest of the flours.

Whisk the almonds, sugar and flour together until it is even. You can whizz this in a food mixer or processor to get the same effect.



Melt the butter. I use the microwave. I find it takes one minute on high power for a double batch of butter to melt but not be too hot. Leave it to cool for a bit while you mix the rest of the liquid ingredients. If you mix it in with the egg when it is too hot you will get scrambled egg. I just make sure that I can dip my finger in without discomfort or it is under 50C before I use the liquid butter.

Crack each egg in turn into a little bowl and then put into a big bowl. That way if you get shell or something weird in one you don’t ruin the whole batch. I once skipped this step and ended up with an enormous batch of sticky toffee pudding with added crunch, but I was breaking the eggs straight into the mixer while it was running with the rest of the batter in, so I was asking for trouble. Mix the eggs until the mix looks even. Stir in the yogurt and vanilla, then stir in the melted butter. The mix will tend to start to separate as soon as you stop stirring, but don't worry about it. You can just see that the butter oils are tending to come to the top in the photo, though the picture is less clear than I had hoped. The whole mix will stay together once the flours are added.



Tip the liquid mix into the dry and stir together. I tend to start this with a wooden spoon then finish off with a whisk. It will make a very sloppy batter.



If you can bear to it is worth testing the batter. Just taste a tiny amount to be sure that you haven’t forgotten anything – I once made these without the sugar and while they baked looking fine they were a little surprising to taste. I grew up in India where we were never allowed to eat raw cake batter and I still find it a little difficult to make myself do.

Put into paper cases in a muffin/cupcake tin. I used a metal quarter cup (65ml) measure I have that has a nice pointed end so it is easy to drop the batter in neatly. Just use whatever you have that allows you to get the batter into the paper cases rather than all over the tin – I often two spoons or a jug.



This double mix with the extra egg made 34 medium cupcakes.

Bake until golden brown. If you put a slim knife or skewer in it should come out without any batter on.



I added an extra egg to the batter this time as the eggs seemed small even though eggs should be standard sizes. The recipe is quite robust and a bit of a change doesn’t make too much of a difference. The cakes are light and fluffy.

Take out of the metal tin and place on a cooling rack. If you forget this stage you will find the base of the paper case gets damp as they cool.

Gluten-free Wedding Cupcake Tower.


I may well never make 120 cupcakes plus giant cupcake for cutting again so it seems like a good idea to write about it on the blog.

This morning I scrubbed the kitchen and then laid out four double recipe quantities of all the ingredients so that I could pound through the making efficiently. I find more than a double recipe a bit hard to handle this size fits well into my mixing bowls and I don’t have to worry about having more batter than will fit in the oven in one go.

I was all set to go when my mother-in-law turned up for coffee, so proceedings were interrupted while we heard about her week and she expressed amazement that I was wearing chef whites (actually blue and white check trousers with white jacket and hat).

The recipe is adapted from the ‘romantic rose cupcakes’ on the BBC Good Food website. I have posted it before but to save hunting around here it is again.

I’ll make the whole batch of cupcakes, freeze them and do the frosting the day before the wedding. The flowers are all piled in boxes waiting to be put on top. The amusing cake topper I made out of polymer clay, of the couple on a tandem (they had a tandem on their wedding invites) fell apart on the final firing in the oven so I’ll manage without that; there isn’t really time to do it over again.

Makes about 12 deep cupcakes or one 7inch cake. Double recipe for a layer cake suitable for a party.

Ingredients

150ml pot natural yogurt

3 eggs, beaten

1tsp vanilla

175g golden caster sugar

120g flour

120g ground almonds

3 tsp baking powder

175g unsalted butter, melted

White chocolate frosting

100g white chocolate

140g unsalted butter – room temperature

140g icing sugar

Line cake tins and set oven to 190C, fan 170C

Cake

In a jug, mix yogurt, eggs, butter and vanilla extract.

Sift flour and baking powder together, add almonds and sugar and mix well.

Add wet to dry ingredients and mix well. Spoon into tin /cupcake cases.

Bake approx 4 5-50 minutes for large cake, 20-25 minutes for cupcakes. Test with skewer to see if comes out clean.

Cool on wire rack. Eat within three days or freeze as soon as possible.

Frosting

Melt chocolate in microwave, stirring occasionally. Leave to cool.

Beat butter and icing sugar until soft and light. Beat in chocolate. Cover and chill for up to one month.

This cake freezes well, and can be frozen with the frosting. Eat within two days of defrosting.

Saturday, 23 October 2010

Gluten free vanilla cake / cupcakes


Vanilla Cake – for cupcakes or birthday cake

Adapted from Romantic rose cupcakes, BBC Good Food

Makes about 12 deep cupcakes or one 7inch cake. Double recipe for a layer cake suitable for a party.

Ingredients

150ml pot natural yogurt

3 eggs, beaten

1tsp vanilla

175g golden caster sugar

120g gluten free flour mix such as Doves Farm

120g ground almonds

3 tsp baking powder

175g unsalted butter, melted

White chocolate frosting

100g white chocolate

140g unsalted butter – room temperature

140g icing sugar

Line cake tins and set oven to 190C, fan 170C

Cake

In a jug, mix yogurt eggs and vanilla extract.

Sift flour and baking powder together, add almonds and sugar and mix well.

Add wet to dry ingredients and mix well. Spoon into tin /cupcake cases.

Bake approx 4 5-50 minutes for large cake, 20-25 minutes for cupcakes. Test with skewer to see if comes out clean.

Cool on wire rack. Eat within three days or freeze as soon as possible.

Frosting

Melt chocolate in microwave, stirring occasionally. Leave to cool.

Beat butter and icing sugar until soft and light. Beat in chocolate. Cover and chill for up to one month.

This cake freezes well, and can be frozen with the frosting. Eat within two days of defrosting.