29th June 2016
Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.
Notes for the Month - July, 2016
Regular readers will know that I rarely eat sweets and even more rarely cook cakes. Indeed apart from Australian Fruit cake I am not sure I know what to do. It was with some trepidation therefore that I offered to look after the reception whilst the photos were being taken after a friend's wedding and even more so when I decided I must do sweet and savoury and the sweet needed to include cup cakes. Here is what I did!
Recipe for 12
100g caster sugar
1/2 teaspoon vanilla essence
100g self-raising flour
Now I mixed fat with sugar until fluffy and added eggs and vanilla essence. My recipe said fold in the flour but I was using a food processor! Having carefully placed the mixture in 12 small cases, I then baked for 12 minutes at 180 fan.
Now these tasted OK but were a bit stodgy. I realized I did not need to be too fussy about filling the cases and the mixture rose to fill them anyway. However, why did they taste stodgy? Fortunately, my wife came to the rescue and said add enough milk to the uncooked mixture to make a dropping consistency. Second batch were perfect.
When the cakes were cooked I iced them using a water icing and discovered the right consistency for that by trial and error - slightly more runny than I imagined. Decorated with sugar-confetti (bought) and done.
Donít listen to people who say you can't freeze cup cakes. You can! You just need to take them out in plenty of time to allow the icing to dry out again. (8-12 hours)
Now I am sure the experts will have all sorts of criticisms but at least they tasted good.