VALENTINE'S DAY CUPCAKES

More Valentine's offerings from my kitchen!

The cupcakes are a basic sponge mix of 125g each of butter, caster sugar, self raising flour, 1 tsp vanilla extract, two large eggs and a couple of tablespoons of milk added after the initial 'all in one' mixing of the ingredients. Twelve muffin cases are placed in a muffin tin and filled with the cake mixture. Bake at 200°C/Gas 6 for approximately 20 minutes.

As the cupcake tops need to be flat, if they peak, just cut some of the cake off. After cooling make up some royal icing to cover the tops, allow to set a little, and top with fondant shapes.

I decorated mine with red and white fondant icing, coloured sprinkles, gold disco dust and sugar roses. Let your imagination run wild to put the necessary Valentine's Day pizazz into them.

SPIDERMAN BIRTHDAY CAKE

My grandson celebrated his 5th birthday a couple of months before Christmas, but somehow the cake didn't make it to the blog. I've rectified this now and here is Spiderman............

It had to be chocolate cake, I then brushed the cake with apricot jam and topped it with blue fondant icing. The Spiderman figure came complete with his own web and my husband made a cake band, cut carefully from Spiderman wrapping paper.

My grandson loved his cake and only this week proudly showed me his Spiderman figure. He even said I make lovely cakes - they learn very early in life!!!

If you need an idea for a boys birthday cake this is easy to make, colourful, and even comes with a toy...............a definite winner.

MINCEMEAT AND APPLE JALOUSIE

Another wonderful way to use homemade, or even a bought jar of good quality mincemeat, is a Mincemeat and Apple Jalousie. This dessert is really easy to make and a great way to use up leftover mincemeat.

If you make this now, say for recipe testing purposes, you may well find you are a Mincemeat and Apple Jalousie convert! I have slightly adapted the recipe - the baking times in the original recipe, I found, were too short to cook the apples. Bake at 200°C/Fan 180°C/Gas 6 for approximately 20 minutes, then turn the oven down to 180°C/160°C Fan/Gas 4 for another 10-15 minutes, checking with a skewer the apple is cooked to your liking.

Next year on Christmas Day, guests who aren't too keen on Christmas Pudding, or would like something a little lighter, will be more than delighted to have a slice of this dessert with either cream poured over, as I did, or serve with the Cognac Creme Anglaise as suggested by Rick Stein, in Recipes for the Weekend, Weekend Telegraph.

Happy New Year!

ICED SNOWFLAKE CHRISTMAS CAKE

It doesn't seem that long ago since I posted last years Christmas cake and yet here we are again............

Baby blue fondant icing covers the main cake and simple white snowflakes adorn the top. A sprinkling of snow white magic sparkles and silver hologram glitter. Wired ribbon to match the snowflakes and silver beads to add some Christmas bling.

I thought I would delve into the archives and put the Christmas cakes from other years alongside this posting for you to see. They are all very simple yet effective.

Christmas Cake December 2008.

Iced Christmas Cake 2007 (my favourite to date). This cake has served me well and this year is the first photograph on the first page of Google Images. Also on the top row of Google Images is the very same cake called 'A Slice of Iced Christmas Cake'.

Iced Christmas Star Cake 2006.

BAILEYS CHEESECAKE

I can't resist making this at least once a year and somehow this dessert seems very appropriate for the festive season especially if you, like me, enjoy Baileys.

Cheesecake doesn't come much easier than this recipe, it's taken from the back of a Philadelphia Cream Cheese pack - too many years ago to remember.

The wonderful thing about this particular recipe is the ease with which it is made and definitely no cooking skills are required here, also it is a no bake recipe. Another positive, it isn't cloying which can be a characteristic of many cheesecake recipes. This definitely benefits from an overnight chill in the fridge and eaten the next day to give the flavours a chance to mingle and develop.
Mine, didn't manage to benefit from an overnight stay in the fridge. If you do let it sit in the fridge overnight the air bubbles in the cheesecake layer will disappear.


Serves: 10 people

A 20cm or 22cm springform cake tin. Grease the base. Put to chill until required.

For the base you will need: 225g digestive biscuit crumbs, 75g melted butter, 2 tablespoons cocoa powder.

Filling: 1 packet lemon jelly (dissolve in 150ml boiling water, allow to cool), 2 x 225 packs Philadelphia (softened at room temperature), 150g caster sugar, 4 tablespoons of Baileys (or to taste), 100ml milk (I use semi-skimmed), 100ml whipping cream (lightly whipped).

1. Mix the biscuit crumbs, butter and cocoa. Press into the base of a buttered springform cake tin. Put to chill until required.
2. Beat the Philadelphia until smooth, Add the sugar, Baileys, milk and dissolved and cooled jelly. Blend well. Fold in the cream.
3. Pour onto the prepared crumb base and chill until firm and set.
4. Decorate.

STUFFED BABY SQUASH

I couldn't resist cooking this on my cedar wood baking plank to give just a hint of smokiness to the squash.

A small whole baby squash is a meal in itself and all you need for accompaniments are some sun-dried tomato bread and a spicy tomato sauce.

Serves: 4

You will need: 4 small squash about 350g each, 200g mixed wild and basmati rice, 60ml chilli and garlic oil, 150g grated Gruyere cheese.

1. Preheat the oven to 190°C/375°F/Gas 5. Pierce the squash in several places with the tip of a knife. Place the squash on a baking tray or oven plank and bake for 30 minutes or until the squash are tender. Leave to one side until cool enough to handle.
2. Cook the rice in salted, boiling water for 12 minutes or until tender, drain. Slice a lid off the top of each squash and scoop out and discard the seeds, also scoop out and chop the flesh.
3. Heat the chilli and garlic oil in a frying pan and cook the chopped squash for 5 minutes. ( Or, if using, transfer to the oven baking plank for extra smokiness and cook in the oven for a few minutes).
4. Reserve 4 tablespoons of the cheese and add the remainder to the pan along with the cooked rice, season. Mix well.
5. Pile the mixture into the squash shells and place in an ovenproof dish (or return to the oven baking plank). Sprinkle with the remaining cheese and bake for 20 minutes.