Alternative Christmas Cake Ideas

Christmas Parcel Stacked cake 

Fruit or sponge for a Christmas cake?

I did this cake as part of our work xmas bake-off. I haven't done a cake this big before and was lucky that the base did manage to fit into my cake carrier (when I took the silver board off anyway). It would have been an awkward moment otherwise.

With this cake being for work I took the decision not to do a fruit cake as it's rather rich and many people are not a fan. Instead I did two types of sponge. The top parcel was vanilla genoise cake with strawberry buttercream filling. 

I cut the cake so it had four layers of sponge to keep it light and to assist with the height. The silver cardboard board was also iced so to be part of the design. The bottom parcel I used chocolate genoise cake with vanilla buttercream filling. Once again I cut the sponge into four layers. The top parcel was 6 inches square and 3 inches high. The bottom cake was 10 inches square and 3 inches high. 

How do I work out how many portions for an iced cake?

One dessert portion is 1 inch by 2 inches so the top layer provided 18 portions and the bottom layer provided 50 portions, that's 68 portions in total.

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Master the Italian Meringue Method to Make Amazing Macarons

French macarons are gorgeous filled biscuits that are totally irresistible. 

They do, however, have a reputation for being rather tricky to make. Have no fear, once you the learn the techniques and follow a few simple rules (as laid out below) you cant really go wrong. Other flavours I will include will be lemon, chocolate and my favourite, pistachio.

Start with the basics

There are a few basic ingredients needed when making your own macarons; finely ground almonds, sugar and egg whites. Blanched ground almonds or almond flour are best to use so as not to create a 'speckled' macaron from the almond skin but don't stress, it's only for aesthetic purposes.

Italian Meringue Method

The most stable macaron batter is made using the Italian meringue method. For this you will need a sugar thermometer which reaches at least 150oC. The finished macaron will have the same taste, however, they tend to be more brittle and can lack the nice chewy texture on the inside.

The combination of more or less equal parts ground almonds and icing sugar is the "tant pour tant", meaning so much for so much. For the smoothest macaron shells this mixture should be processed together in a food processor then sifted. If only mixed together by hand the batter may be a bit lumpy and the resulting shell may not be completely smooth and shiny.

When making macarons using the Italian meringue method you will need to add the colouring to the almond paste. If making the uncooked meringue version you will need to add the colouring to the meringue as it's being whisked. To many numerous flavours of macarons it is easier to keep the shells plain and sandwich them together with different flavoured fillings but they won't look as pretty!

Allow the piped mixture to rest

Before baking the macarons it's important to allow the piped mixture to form a 'skin' before popping them in the oven. This usually takes 20-40mins. You should be able to run your finger over the piped mixture without it sticking to you. By drying the top of the shell it forms a protective film on the surface which then becomes crisp when baked and prevents the shell from cracking and also prevents ridged 'feet' around the base. 

What temperature should my oven be when making macarons?

Make sure your oven temperature isn't too or you will find that the shells will go brown and will loose their pretty colour. For macarons between 4-6 cms in diameter, your oven temperature needs to be 150oC and the biscuits baked for 14-15 mins.

When the macarons are cooked...

As soon as the macarons are out of the oven immediately slide them off the hot baking tray onto a cool counter top preferably marble or metal. This will help insure an easy release from the baking paper. If the shells stick to the baking paper it is the most likely is caused by the macarons being underbaked.

What fillings can I fill my macarons with?

Filling flavours can be anything from a simple vanilla buttercream to an exotically flavoured creme mousseline with fresh fruit. Remember not to overfill your shells so it doesn't overpower the crispy shells.

The Best Macarons

Should I decorate my macarons?

Decorations can be added before baking, after baking or both. The shells look lovely on their own but can be made to look extra special. Small sugar pearls or flowers can be added before baking. After baking when cooled the shells can be dusted with lustre or pearl dusts, drizzled with melted chocolate or even better...dipped in chocolate! 

How do I store macarons?

After filling and decorating, place the macarons in the refrigerator for 30 mins to an hour to firm up. Filled macarons will keep in an airtight container in the refrigerator for 2-3 days. Unfilled macarons can be kept in an airtight container at room temperature for 3-4 days or frozen for 6 months. If frozen thaw in refrigerator before filling.

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Simple Buttercream Birthday Cake

Simple Buttercream Birthday Cake

It's difficult to get a professional looking finish to a cake with buttercream frosting. Here I have used baby blue food paste for the blue buttercream and then have used melon food paste for the yellow. 

I crumb coated the cake first with normal coloured buttercream to make sure no crumbs got into the blue buttercream. The blue flowers are made from bluebell Squires flower paste and indented using a sculpting tool to add a little dimension. As a beginner in cake decorating this cake (including making the vanilla sponge, slicing, filling and decorating took me little over 3 hours. 

Sometimes I doubt if the effort is worth it though - I mean, after all of those hours it will take seconds to be eaten!  The diametre of this cake is 7" and will serve 10 greedy people.

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Tarte au citron - Great British Bake Off

My mom loves the tarte au citron from Paul patisserie. The Great British Bake Off tarte au citron recipe is as good as any I have tried previously. Mary Berry shares her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it until just before serving.

Tarte au citron recipe

A Winning Tarte au Citron Recipe:

Prep time: 1-2 hours
Cooking time: 30 mins to 1 hour
Serves 8

Pastry Ingredients:

175g/6oz plain flour
100g/3½oz cold butter, cut into small cubes
25g/1oz icing sugar
1 free-range egg yolk
1 tbsp cold water

Citron Filling Ingredients: 

5 free-range eggs
125ml/4fl oz double cream
225g/8oz caster sugar
4 organic lemons, juice and zest
Icing sugar for dusting

Pastry Method:

1. Place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water. 

2. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes. 

3. Grease a 23cm/9in loose-bottomed, fluted tart tin. 

4. Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base. 

5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre. 

6. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. 

7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3

Citron Filling Method:

1. Break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. 

2. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre. 

3. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.

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Top Tips for making macarons

Top Tips for making macarons at home:

1. Twist the piping bag right after the nozzle so when you fill the piping bag the mixture doesn't fall straight through.

2. Weigh the baking parchment down. Use a little of the mixture to stick the parchment to the baking tray. This will stop it sticking - clever eh!

3. Pipe the macarons from a 90 degree angle and pipe no more than the size of a 50p to get a 4cm diameter macaron.

4. Knock the tray on the surface to knock the air bubbles out. The chocolate one needs more attention than the others.

5. Two chicks carton of egg whites minimises egg yolk waste. You can find it in Waitrose between the butter and cheese.

6. Add more colouring paste than you need as the colour will dilute when you add the meringue. The paste colour below makes the meringues above.

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The ultimate Carrot cake recipe

Ultimate Carrot Cake

This fabulously moist 3 tier carrot cake is super tasty. 

Don't worry when you look at the amount of ingredients you need; it's sooooo worth it! Follow the method step by step, take your time and you cant go wrong!

Cake prep time: 20 minsCake cooking time: 25 mins

Ultimate Carrot Cake Ingredients:

300g Soft Light Brown Sugar
3 Eggs
300ml Sunflower Oil
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon, plus extra to decorate
½ tsp Ground Ginger
½ tsp Salt
¼ tsp Vanilla Extract
300g Carrots, grated
100g Shelled Walnuts, chopped, plus extra, chopped and whole, to decorate

Ultimate Carrot Cake Method

1. Preheat the oven to 170°C (325°F) Gas 3 and line three 20-cm cake tins with greaseproof paper.

2. Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

3. Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

4. When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.

5. Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

Ultimate Carrot Cake Recipe

Cream Cheese Filling Recipe

Cream Cheese Filling Ingredients:

600g Icing Sugar, sifted100g Unsalted Butter, at room temperature250g Cream Cheese, cold600g Icing Sugar, sifted

100g Unsalted Butter, at room temperature250g Cream Cheese, cold

Cream Cheese Filling Method:

1. Beat the icing sugar and butter together in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.

3. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

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Chocolate Macaron Recipe

Now the chocolate versions are some of my favourite!

Chocolate Macaron Recipe

Italian Meringue
200g caster sugar
75ml water
80g egg white

Chocolate Macaron Paste Recipe

200g icing sugar
180g ground almonds
20g cocoa powder
80g egg white
Follow same technique for plain macarons but do not use any colouring.

French Macaron Batter

3 egg whites
55g caster sugar
100g plain chocolate
Whip whites to soft peak. Gently sift in sugar. Add melted plain chocolate (c.70-80% cocoa)
240g icing sugar
120g ground almonds
Mix together. Fold into whipped whites in 2 batches. Pipe out immediately. Dust lightly with icing sugar. Let crust over for about 40-50mins. Bake at 150oC for approx 20 mins. Immediately slide off baking tray onto cool counter.

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Colourful Cakepops

Summertime cake pops

Celebrate the summer with some wonderfully coloured cake pops! I used vanilla candy drops and fuschia pink sugar paste flowers and green lollipop sticks. How will you decorate yours?
How to make cake pops

Summertime cake pops

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Top 5 macaron fillings

The flavour of a macaron isn't in the meringue but in the topping. 

Top 5 macaron fillings:

Raspberry buttercream: mix approx. 1/3 raspberry jam into 2/3 buttercream

Lemon buttercream: mix 1/3 lemon curd into 2/3 buttercream

Chocolate Ganache Filling, White, Milk or Dark Chocolate

Chocolate buttercream: mix dark chocolate ganache into buttercream to taste

Pistachio buttercream: add pistachio paste into buttercream to taste.

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Welsh Bara Brith / Tea Bread Recipe

Bara Brith is also known Tea Bread, Yorkshire Tea Bread or Irish Tea Bread. It's a lovely tea time snack.

Cook time: c.1hr

Bara Brith 

Bara Brith / Tea Bread Ingredients:

One mug of brown sugar
Two mugs of dried fruit (mixed or whatever you prefer)
One mug of hot tea
One beaten egg
Two mugs of self raising flour

Other Variations of Bara Brith - try adding

a mashed banana, ground almonds, a handful of porridge oats, some cherries or mixed spice 

Bara Brith / Tea Bread Method:

Pour tea over sugar and dried fruit, give it a whirl and leave overnight preferably or a couple of hours if you can't wait! Stir in one beaten egg and two mugs of SR flour. 

Now add in any extra ingredients i.e. mashed banana (see above). Put into a loaf tin and bake at around 150 degrees for round about an hour. Don't worry about this recipe it usually works out, no matter what you throw in! 

This bread is fabulous warm from the oven with a little salted butter. Or, if you are able to allow it to cool, save it for the next day where it will be even tastier! 

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