Little cakes of yumminess

Once again, I find that I have hardly any time to update you on what’s been going on in the world of CakeyKate. Working at the bakery is busy and fun, and I’m learning so much.

I’ve become a little obsessed with iced cookies. It’s a really simple recipe that gives you perfect no-spread cookies ready for icing. You can add in whatever flavour you want, I’ve tried vanilla ones and rosewater so far, next up lemon! My trusty sous chef helped with decorating some of these, there were so many!

P1040633

Sugar biscuits, makes many. (about 30-40 depending on the size of your cutter)
225g butter or Trex
225g caster sugar
1 large egg
450g plain flour
 
plus any one of the following flavours:
1tsp good quality vanilla extract
zest of 1 lemon
zest of 1 orange
1-2tsp rosewater
for chocolate substitute 50g of flour with 25g of cocoa powder and add 25g melted dark chocolate
1tsp almond essence
 

Preheat the oven to 180°C. Line 3 baking trays with greaseproof paper.

Cream the butter and sugar until lightly creamed. Beat in the egg. Gradually add the flour until a dough forms, you might not need all 450g.

Remove the ball of dough, place in a freezer bag and flatten into a rectangle 5cm deep. Chill in the fridge for 1 hour.

Once chilled, divide the dough into 4 pieces, roll each one out to 5-6mm.

Cut out shapes with cookie cutters and bake for 6-10 minutes until they are just beginning to turn golden brown at the edges.

Leave to cool completely before icing.

For the Royal Icing
60g egg whites
2 tsp lemon juice
330g icing sugar, sifted
 

Whisk together the egg whites and lemon juice in a stand mixer until frothy. Slowly add the icing sugar while the mixer is running on medium speed. Beat until soft peaks form.

Now you can thin down the royal icing by adding drops of water to get it to the desired consistency for piping.

There are lots of people out there who know an awful lot more about piping royal icing than me, I used the how-to videos from Sweetopia to get started.

My first attempt at piping icing onto cookies:

Sugar biscuits

Sugar biscuits

Sugar biscuits

 

More cookies, getting a bit better!

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Next up I made some madeleines! We sell them in the bakery so I thought I might have a go at making some dairy free. They really are best eaten straight away, something which happens quite often in this flat. You will need a madeleine pan for these.

Madeleines, makes 12-18
2 eggs
100g caster sugar
100g plain flour
zest and juice of 1 lemon
¾tsp baking powder
100g butter or Trex, melted and cooled.
 

Preheat the oven to 200°C. Brush the madeleine pan with butter or Trex and lightly dust with flour.

Whisk together the eggs and sugar until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before spooning teaspoonfuls into the pan.

Bake for 8-10 minutes until well risen and slightly golden. Best eaten straight away, with some lemon curd if you like!

Dairy free madeleines

Finally, my boss asked if I could make some little cakes which looked like this tile we have in the bakery for putting tarts and things on.

Bakery tile

I said I’d give it a go, here are my tests and the result. Overall it was far too fiddly and not really worth it, the cakes were really yummy though! I’ve made something much prettier with these little cakes, which I’ll share along with the recipe as soon as I have given them to the birthday girl!

SONY DSC
 
 
 
 
SONY DSC
 
 
 
cake tile
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