Pleated skirt Tutorial (for a cake)

Here is how I made the skirt on my CI cake.

I used Fondant (sugarpaste/ready to roll icing) with Tylo (or CMC) kneaded into it.

Roll out to about 3mm thick. 

Cut to 5cm x 15-20cm depending on how many pleats and depth of cake.

Using your rolling pin, thin one of the 5cm ends by pressing harder on it and giving a little roll off.

Gently make a fold in the fondant (holding it up for the camera for too long will produce a hole! J - which was still usable - the hole was covered by the next pleat!)

 

Place on the cake, repeat and overlap the previous pleat.

 

You can continue around the cake in one direction, but I wanted a little more movement in mine, so after 5 I changed direction and attached fold to fold with a little water to act as glue.  

Where 2 ends meet, add a full cylinder at the end (instead of folding one side – fold from both and attach with water).

Ta Dah a skirt!

Sugar Pearl Tutorial

I spent 5 hours making pearls for this cake (my Cake International competition entry).   Thinking I was running out, I even got the 6 year old to help....(that didn't last long my patience ran out before she'd made 3!)

I thought I’d share how to make them.  There are moulds that you can buy to make strings of pearls, but I feel it is visible that a mould has been used.  I also think that pearls are usually slightly different sizes.  So I make pearls this way:
Mix a little tylo or CMC to your fondant (sugarpaste, ready to roll icing) and knead until fully incorporated.
Roll out to about 3 mm thick, if your paste is very sticky then give it a light dusting of cornflour or icing sugar so they do not stick together after cutting out.

I use this nozzle (some of us professionals call it the poo nozzle – but it is 1cm round nozzle).  Using this nozzle means that all your pearls will be roughly the same size, it also collects the circles up it, I try to cut 50 at a time. 

The difference in pearl size I was talking about will happen due to not rolling out 100% perfect i.e. the same thickness throughout.

There is no quick solution for the next part – each needs to be hand rolled.  Use quite a lot of pressure at first so there are no joins then roll lightly to get a good sphere.

Place the pearls in a flat bottomed container – mine is an old ice cream tub.  Sprinkle on suitable amount of pearl shimmer dust and roll the balls around gently in the tub.

Ta dah shiny shimmery pearls!  Leave to dry – I like to leave at least overnight.
NB.  I added a little silver to some and a little shell pink (shimmery pink) to some others - so they were not all exactly the same.

Hot Cross Buns Puddings

Quick!  Run to the shops before the season ends (or make your own ones using the recipe I posted) and buy some Hot Cross Buns!  In fact buy loads and stick them in your freezer, I have just had the most AMAZING dessert!!!  I should probably say it is a great way to use up your Hot Cross Buns after Easter, but actually I now buy the buns just to make this!  (I would make them to eat fresh)

This was a really easy and quick after dinner pudding (dessert may be a little too refined for this!)!  Made in seconds, and popped in the oven to heat up while we ate.

I used:
4-5 hot cross buns
1 carton of ready made custard
Handful of chocolate chips

Oh my, I can not begin to describe how good this is!

Pre-heat oven to 180ºC fan

So, slice the buns in half horizontally and lay in the bottom of an oven proof dish I had space for one extra cut in half too.  Spread over a cup of custard, sprinkle over some chocolate chips.  Then repeat – I had the crosses face up but they were mainly covered by the second layer of custard and chocolate chips!

Shove it in the oven while you eat your dinner – approximately 30 minutes.

Serve with cream, more custard or ice-cream!!!
The custard in the pudding turns to chocolate custard, the buns do not turn all stodgy like in a Hot Cross Bun Bread and Butter Pudding but become soft and warm and we all just loved it!!!!!
Enjoy!

PS. I also made Hot Cross Bun Bread and Butter Pudding (Hot Cross Bun and Butter Pudding) using

325ml/11fl oz full-fat milk
100ml/3½fl oz double cream
2 large free-range eggs
25g/1oz caster sugar
2 tsp ground cinnamon
1 tbsp demerara sugar
Zest of 1 lemon or orange
Handful of summer berries

As above, cut the buns, in the middle layer just sprinkle the berries.  Next, mix the milk and cream stir in the caster sugar and lemon zest.  Whisk the eggs, then stir into the milk mixture. Pour the whole lot over the bread, sprinkle over some Demerara and cinnamon, and bake in the oven for 40 minutes. Serve warm.

But can honestly say that we did not enjoy it as much– I have not had many bread and butter puddings, but it seems that it is very stodgy

Cake International Day 1

I was hunched over a cake for 4 days!  My back was sore, neck was agony, mind was full of nerves and expectation but I dragged my little body out of bed at 5am to make my way to London ExCel centre for Cake International.  I had entered a cake into the wedding cake competition.

I left the house at 5.30 – breakfast a bag of dry Cheerio’s to eat in the car washed down by a bottle of OJ, makeup in bag to be applied after set up – but actually applied in car while swearing as stuck in traffic and smart jumper to be swapped with grubby hoodie before getting out the car.

Set up at the venue was between 7.15 and 8.45am I arrived at 8.15 having been stuck in traffic for the last 10 miles (a journey that should have taken and hour and half!)!  Although this sounds like enough time to set up a cake, if there has been any damage on route it’s time to be corrected.  I was very fortunate that there were no major accidents and the cake arrived relatively unharmed, so set up was quick. 

When I found my designated area – I saw I was dwarft by this gigantic golden wave of macarons!  Love it or hate it, it received so much attention and I saw so many people over look my little 5 tier effort!  Whenever anyone asked what my entry was, they were easily directed with – “it’s in the shadow of the giant gold wave!”

I was told off by the cardboard box police twice, once for having the box on the table – while struggling to get the cake out, and again for having the box on the floor – apparently it was suppose to be at the side out of the way….hi ho!

So here is my final piece!  I was very pleased with it.  Like so many others, once I had set up, I looked around and saw the astonishing cakes that were around and I realised that I had an ‘okay’ cake but there are so many AMAZING cakers! 

I was honoured to get a Merit award, it was my first entry, and I could see a couple of spots that were not perfect so I was really happy to be graded!  It was so much hard work, but I have had such an amazing weekend that I am already planning my next entry which will hopefully be at CI in the NEC around
November.  The scariest part of the whole process was transporting it, so I may make cupcakes!

Here’s what I saw around me once I set up!  My heart sank for my little dress inspired cake, but I was so please to see so much talent in a field that I love, and meet some of the wonderful creators!

   
 

It appears blogger has issues with the amount of photos I wanted to upload! 

Please do take a look at my facebook page for 100's of pictures including cookies and cupcakes, novelty and more wedding!
https://www.facebook.com/#!/pages/Coco-Blossom-Chocolates-and-Cakes/254339047934519

London Cake International Day 2

Ok, so day 2 before day 1??  Well today was an amazing day!  Firstly as I had been yesterday – and traipsed all around the stalls I decided to take my eldest daughter who is 6 AND today I had a VIP pass!  We had the most amazing day!  Thank you so much to Coffee, Cake and Kink.  http://www.coffeecakeandkink.com/

I had entered my Strawberry Daiquiri Cupcake Recipe (to be posted here soon) to a competition.  I was so thrilled to win a VIP pass on Friday night with Coffee Cake and Kink which also included another great experience of baking Black Forest Cupcakes on the main stage with Paul De-Costa Greaves.

The VIP lounge included a show guide but at first did not seem like much – a few tables and chairs next to the main baking stage.  However soon there were refreshments out – and the day started kicking off.  We grabbed a quick juice and then got stuck into looking at the cakes and their awards.  Sophia did a little modelling class…as I don’t have the patience – like asking your parents to teach you to drive.  She did so well, and I barely had to help – I was so impressed, she even told the teacher that rabbits have whiskers – “So I’m adding my own!”

We then returned to the lounge – and Mary and Paul were on the main stage.  It was brilliant, we grabbed some more refreshments which now included sandwiches and crisps sat down at our little table, and had an amazing comfortable view!

We then saw some cakey friends and had a good chinwag; in fact this is my favourite part of Cake International.  I love the people!!  Catching up with old cakey friends and making lots of new!  In the caking world, we know lots of pages and companies – and rarely the people, so here is the occasion to meet the face behind the cake.  I’ll link them on the facebook page  (hope to get a copy of a photo not by a 6 year old to add)!

Mary and Paul returned to the lounge – so we said a quick hello!  The lovely Jen from Jen's Just Deserts kindly took this photo

Mary was reading a sweet card written by a friends daughter.
The other fab thing arranged by CCK was to go on stage with Paul De Costa Greaves, we had a good catch up before (in the VIP lounge while he had a sandwich and Sophia probably had her 10th and another juice)

Time came to get on stage; I was really chuffed to see the lovely Isabelle (and husband) from Let’s Bake Cake in the front row giving support! 

Not entirely sure what Paul was describing here but it was this big! ;-)

It all went smoothly, we made a truely delicious Black Forest Cupcake.  I was making the batter and whipping the cream (although I would not usually make a cupcake in a processor but it worked fab) Paul gave fab anecdotes as we went along too.  On top of the whipped cream, Paul grated some of his Mistress Chocolate which added an amazing kick!  I perhaps should have tried this first before giving Sophia a square – we ate it at the same time and it is seriously heaty!  It is delicious and fruity, but the warmth builds and builds - yummy (She just went to get another juice from the lounge to put the heat out!)!!  I thoroughly enjoyed the experience, it was a real blast!  Sophia sat at the side (she asked to have a chair on stage instead of the front row as offer) her job was to take photos…

I made the huge mistake of telling her about the zoom function earlier in the day!

We ended up decorating a giant cupcake and I took home the top!!!

(good pic S!)

More catching up with friends, and then time to get home for the other kids before daddy started work!  Sophia had an amazing day too!

I am exhausted having had so many sleepless nights decorating the cake, and then 2 long days and early mornings at the show so I’m off to bed – I am a little delirious from tiredness, so may have to edit this into logical English.  I hope in the mean time it makes enough sense?

I will add another blog with some pictures of cakes!

Low Sodium Chinese Food Recipes

I have been trying for ages to think of some Chinese food that is low in sodium.  I will have to keep thinking, but so far I have not been able to come up with much – as everything that brings the flavours of the Far-East contains a lot of sodium – Soy Sauce, Oyster Sauce, Fish Sauce….I’m thinking the way forward is using low salt soy sauce and you cannot beat Kikkoman for soy sauce  for 40% less salt Soy Sauce
Here is our dinner last night – which includes just a little bit of low-salt Soy Sauce. 

Steamed Fish with Ginger and Spring Onion and Garlic Oil Vegetables

2 fillets of fish or one whole fish
1 Finger of ginger – 3cm
3 Spring Onions

Vegetables – of choice
3 cloves of garlic
4 tbls Sunflower/vegetable oil

My favourite fish to use is whole Sea bass; however I have just used a filleted white fish – which is great for anyone who has problems with bones or fish heads!  Any fish pretty much works well – salmon, sea bass, cod…even crab.

Firstly thinly slice the ginger and spring onions (take the outer layer off, divide the onion into 3 lengthways, then half down the length.  You can get julienne slices from the inside out –i.e. not laying the flat side down). 

No need to throw away the dry old ends of the onion lay it on the plate you are using to steam on.  Then place the fish on top (if you are using a whole fish, place some ginger slices on the bottom of the plate too).  Place the fish on top, lay ginger slices all over, and then scatter the spring onion.  Now your fish is ready to steam – but wait until the vegetables are prepped.

Again any veg will do.  We prefer lots of green leafy stuff – here I have a plate of fine beans, spinach, Savoy cabbage and baby greens.

Slice a few (3) cloves of garlic as fine as you can.
Now ready to go…

I use a claw in the bottom of a large pan for steaming, add water – just below the claw – and bring to the boil.  Turn down the heat just while you put the plate in the pan, once in put the lid on tightly then turn the heat up high – you want a high boil – 7 minutes is great for 2 thick fillets.

While the fish is steaming, time to boil the vegetables.  I boiled the beans (or broccoli) for 1-2 minutes then threw in the rest – stir quickly, and it should all wilt.  Strain as soon as wilted – shake off the water and plate.

Bring the oil to the shimmer heat (you can see the oil start to move/shimmer – just before smoking).  Throw in the garlic, and turn the heat off – I have coloured my garlic – which will need straining – unless like me you have a husband who likes slightly bitter garlic!
Poor the garlic oil over the veg.

When the fish is ready, carful when removing (I wrap my hand in a tea towel –and make sure you have turned the heat off) – you can check the fish is cooked – opaque and not transparent by lifting a part in the middle with chopsticks or a knife.  (If you are using frozen fish, there may be a lot of water on the plate – tip away some, but keep a few tablespoons)

When cooked, pour over a teaspoon of soy sauce (my husband would pour to the side – so it goes in the fish juices and you can dip as you take the fish – but I like to cover all over my fish!)

Apple and Cinnamon, Strawberry and Cranberry Hot Cross Buns

This year I made hot cross buns for the first time!  However I could not decide – yep, first time making them and didn’t want to try a boring old ones (although that was the original plan) but when I thought of all the amazing options I had to try something else!  Unfortunately I could not make the decision, torn between Very Berry or Apple and Cinnamon.

I decided to split the batch and make them both!  They were amazing, and I’m going to make them both again tomorrow – yep Easter may be over, but I can’t resist!

The Apple and Cinnamon were delicious, and gave gorgeous flavours, the difference from shop bought were unbelievable.  However, the Very Berry aka Strawberry and Cranberry Hot Cross Buns were amazing.  The strawberry was like a little bit of jam in the middle!  You really do have to try these!
Obviously if you want to make just one then double the flavour ingredients.

Basic Hot Cross Bun Dough Recipe

• 500g strong white flour
• 5g salt
• 75g caster sugar
• 7g sachet fast-action yeast
• 40g butter, softened
• 2 eggs, beaten
• 120ml warm whole milk
• 120ml cool water

In a large mixing bowl put in the flour, add the salt and sugar to one side and the yeast to the other.  Add the butter, eggs, milk and half the water and gently mix.  Add the water a little at a time until all the crumbs have been picked up from the bowl.  The dough will stick to your hands, but you should have a clean bowl (if the dough sticks to the bowl, it is too wet). 
On a lightly floured surface, knead the dough for 10 minutes.  It will become a smooth ball.
Put the dough in a lightly oiled or floured bowl, cover with a tea towel and leave to rise for an hour.
When the dough is ready, weigh and divide into 2.

Apple and Cinnamon Hot Cross Buns

50g Sultans soaked in Apple Juice then drained
¾ apple peeled, cored and chopped into cubes – bite size – about 3/4cm
Zest of ½ an orange
1 tsp cinnamon
½ tsp mixed spice

Strawberry and Cranberry Hot Cross Buns

60g dried Strawberries (not freeze dried) chopped (available in most supermarkets)
50g dried Cranberries
Zest of ½ an orange
1/2 tsp cinnamon
1 tsp mixed spice
 ¼ apple peeled, cored and chopped

On a lightly floured surface, place the dough.  Scatter the ingredients for either flavour.  Fold in a few times, until you are able to knead the ingredients to evenly spread.  Place back in the bowl, and leave to rise again – about 1 hour.

Repeat this for the other flavour if splitting the batch.

NB – this can get quite wet and soggy, I just kneaded on a little more flour.  When it came to shaping into balls, I floured my hands before to not get into a sticky mess.

Once risen, roll the dough into a cylinder so you are able to cut 6 circles of equal size (or weigh, they are about 100g each)
Roll into balls.  Place on a baking tray lined with baking parchment, with a couple of cm between each one.  Cover with a tea towel and leave to prove for another hour.
Heat the oven to 200ºC
Once risen for the last time, it’s time for the crosses

Mix 75g plain flour with 75ml water; put into a piping bag with a small(ish) nozzle (I used a small flat petal nozzle).  Pipe crosses on buns, then bake for 15-20minutes.  Leave to cool on a wire rack.
NB – the high sugar content in the strawberry buns means that they can catch and burn quickly, so keep an eye on them.

Hot Cross Bun Glaze – there are numerous ways to glaze a hot cross bun, I used sugar melted in boiling water and brushed over after baking.  You could use heated and sieved apricot jam, icing sugar and water or golden syrup and water.

Update!
Made another fab batch - but a few differences...
I was short on time to bake in the morning, so made the basic Hot Cross Bun to prove overnight.  I did this by making the basic dough, adding some Cinnamon, Mix Spice and Orange Zest, placing in an oiled bowl, cover with clingfilm (celephane?) and then left in the fridge over night.

Then added fruit and falvours as usual - and had time for the 2nd prove...then noticed I did not have time for the 3rd!!!  So I speed up the last prove in the oven.  I heated the oven to 100C (fan) and then left the shaped buns for about 15-20 minutes - I suppose I could have done the 2nd prove in there too!  Then I added the crossed and baked as usual!  They were a big hit again!

Another great batch of Apple and Cinnamon - the only difference was that I dusted the chopped apple in extra cinnamon - for even more of a kick!

However I ran out of dried strawberries I had about 20g - so I bulked up with some dried raspberries - and these worked fab!  It really was very berry with Strawberry, Raspberry AND Cranberry Hot Cross Buns!

AND I used apple juice heated and reduced to be a little thicker as the glaze - which was less stickier then apricot jam glaze and went really well with the fruit!