This Sunday is
First up some really pretty Vanilla Petal Cookies . . . . little shortbread biscuits, shaped like little flowers and decorated with a variety of coloured icings and some very sweet looking wafer daisies! I love the Dr Oetker Wafer Daisy decorations.
*Vanilla Petal Cookies*Makes 40 cookies
125g (4 1/2oz) unsalted butter, softened
125g (4 1/2oz) caster sugar
Line two large baking trays with baking parchment. Put the butter and caster sugar into a bowl and whisk until pale and creamy. Whisk in the egg yolk and 1/2 tsp vanilla extract. Sieve over the flour and baking powder and carefully mix together to create a mixture that resembles crumble topping. Using your hands, bring the mixture together to form a firm dough. Turn onto a lightly floured surface and knead until smooth and pliable. Divide the mixture in half and roll out to a thickness no greater than 1/4 inch. Using a 3 1/4 inch petal cutter, stamp out aprrosimately 20 cookies, re-rolling the dough as necessary. Arrange on one of the prepared baking tras. Prick lightly with a fork and chill for 1 hour. (At this time you can either wrap and freeze the remaining dough for up to six months to use at a later time, or roll it out as above and make a further 20 cookies. Place on the other baking tray, prick and chill.)
Ten minutes before baking, preheat the oven to 180*C/350*F/ gas mark 4. Bake the cookies for 10 to 12 minutes, until firm and very lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
To make Royal Icing, make up the egg white powder with 10 tsp of warm water as directed on the packet. Sift the icing sugar into a bowl. Add the remaining vanilla extract and the blended egg white. Carefully combine the wet and dry ingredients together to make a soft and spreadable icing. if too stiff add a few drops of water. If too loose add some more sifted icing sugar, 1 TBS at a time. Beat until smooth and glossy.
Divide the icing between three bowls. Leave one batch white, colour another with a few drops of red to make a pastel pink shade, and the other with a few drops of yellow to make a pale yellow icing.
Working with one batch at a time, spoon approximately 2 TBS of the icing into the centre and gently spread it to fill, tapping gently to make an even layer and release any air bubbles. Add a little more icing to achieve a smooth well covered surface. Place back on the wire rack whilst you ice the remaining cookies.
I don't know a mother alive who wouldn't be happy to be gifted with a delicious Chocolate Cake such as this fabulous Chocolate Fudge Cake!
*Chocolate Fudge Cake*Makes one 7 inch double layer cake
A moist and fudgy cake with a chocolate buttercream filling and a chocoalte ganache coating, decorated with pretty wafer daisies.
These pretty little Angelic Rose Cupcakes are pleasers with their jam filling and their light as an angel batter. A pink sugar icing and frosted rose petals are the perfect finishing touch.
*Angelic Rose Cupcakes*Makes 12
Pretty in pink angel light cupcakes filled with jam and decorated with sugared rose petals.
I'm quite partial to the flavour of lemon and I think these Violet and Lemon Cupcakes with their lemon curd filling are pretty irresistible!
*Violet and Lemon Cupcakes*Makes 6
Pretty little cupcakes with a lemon curd filling and pretty icing decoration.
Preheat the oven to 180*C/350*F/ gas mark 4. Arrange the edible wafer cupcake cases spaced apart on a baking tray.
Put the margarine, sugar, lemon extract and egg into a bowl. Sift the flour on top and beat all the ingredients together using an electric whisk until well blended. Divide the mixture between the cupcake cases. Smooth the tops and bake in the oven for 20 to 22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cook completely.
Using a small spoon, scoop out a piece of sponge from the centre of each cake and fill with some of the lemon curd. Replace the scooped out cake on top.
To decorate,dust the work surface lightly with icing sugar. Gently knead the regal ice for a few seconds to soften, then flatten slightly and add a few drops of the violet gel food colour on top of the icing. Fold the icing over the colour to enclose it and carefully knead it into the icing until evenly mixed. Repeat the process, adding more colour until you achieve the desirable shade.
These buttery cupcakes in their edible cupcake cases are quite pretty with their coloured swirls to match the cases and wafer daisy toppings. Yep you can eat the case and all!
*Edible Cases Cupcakes*Makes 6
Finally here is a lovely cake for those who cannot tolerate Gluten! We wouldn't want to leave you out!
*Rose Feather Sponge*(Gluten Free)
Preheat the oven to 170*C/325*F/ gas mark 3. Lightly spray 3 7-inch round cake tins with cake release spray. Set aside.
Whisk the egg yolks with the caster sugar until pale, thick and creamy. In another bowl, whisk the egg whites to form soft peaks. Sift the potato flour and baking powder on top of the whisked egg yolks and carefully mix together. Add the rose flavour and egg whites, then gently fold into the mixture until well blended.
Spoon one third of the mixture into one of the prepared tins and smooth the top. Divide the remaining batter equally between 2 bowls. Colour one with the pink gel food colour (about 25 drops) and the other with the violet gel food colour (about 55 drops.) Spoon the coloured mixtures into the other 2 prepared tins, smooth the tops and bake all of the sponges for 20 to 25 minutes until risen, lightly golden and just firm to the touch. Sponge will shrink slightly from the edges of the tins when cooked. Leave to cool for five minutes, then turn onto a wire rack to cool completely.
To decorate make up the egg white powder according to packet instructions in a heat proof bowl. Then whisk until stiff and dry. Set aside. Put the sugar in a saucepan with the liquid glucose, 4 TBS of water and the salt. Heat gently, stirring until dissolved, then reaise the heat an cook until the mixture reaches a temperature of 115*C/240*F on a Candy thermometer. Whilst whisking the egg whites, carefully pour the hot sugar syrup on top. Continue whisking for one to two minutes until the mixture is thick and glossy like meringue. Mix in the Rose flavour.
Have a lovely weekend!