She Who Breaks

11/16

It’s a bakers worst nightmare. It’s the lead up to Christmas and I can’t bake!! Now, while this is a good opportunity to get some rest and think up some lovely ideas for when I’m back in the kitchen, I can’t help but be incredibly frustrated by the timing of it all!

On Monday I had a bit of an accident and I’ve broken a bone in my hand. My fifth metacarpal bone to be precise, also known as a ‘Boxer’s fracture’ – but I promise I didn’t punch anyone.

For those of you who follow my Instagram, you will know I like to do lots of different activities and on Monday I actually fell out of a handstand and onto my head and my neck. First hearing a ridiculously loud crunching sound as I hit the floor. The girls around me looked rather concerned as apparently I had gone white. I didn’t know if I was going to be sick, needed a drink or was going to pass out. It was only as I was sitting there for a brief moment coming around when I realised my hand was hurting quite badly and was pretty swollen. I put an ice pack on it but the pain wasn’t easing up. I left the class and found my partner Tim and told him I just wanted to go home as I was very tired. However, he wanted to take me to the hospital to get checked out, just to make sure I didn’t have concussion or anything more serious.

When we got to the hospital I was put in a scary neck brace and sent for X-rays. I was worried I done some serious damage to my back but luckily all of my back X-rays came back clear with just a bit of bruising as evidence of what happened that night. However when I asked about my hand, the doctor has said “Oh, your hand? That’s broken!” I couldn’t believe it. I’ve never broken a bone before! I was sent for a cast and we got home just before 1 a.m.

I had to wait a few days for the swelling to go down before my follow up appointment at the fracture clinic. I went there yesterday where I was told I would have to be in a cast for at least the next 4 weeks and possibly in a brace or a splint for another few weeks following that. No making Christmas dinner for me then! When I got to the plaster room the lovely technician asked if I wanted pink, blue or red for my new cast and staying on the She Who Bakes brand I opted for the red! He then smiled and asked if I wanted glitter to which I responded “Well, it is Christmas!” Haha.

So now I have a lovely addition to my wardrobe, am on quite a few painkillers and sadly am out of baking (and handstand) action for a while. I’m going to wait for the pain to subside a bit as it hurts just to hold a cup of tea at the moment! Hopefully I will be back in the kitchen making tasty treats this side of Christmas as it will take more than a broken bone to keep me down.

Until then please check out all of my lovely recipes that can be found on my website here. Thank you so much for all of your well wishes, kind messages and lovely pictures to make me smile. It really means a lot to me. In the meantime I will be doing more Facebook live videos so if you do have any baking questions or want to have a chat with me to check out my Facebook page and subscribe to my live broadcasts.

Happy baking!

Britt xo

Happy 5th Birthday Pudsey!

11/16

 

 

 

 

 

 

 

 

 

This post is dedicated to a very special yellow bear. Now, I know what you’re thinking, it’s actually Pudsey’s 30th birthday this week with his first Children in Need appearance being way back in 1985, but I’m talking about a different Pudsey. I’m talking about an icing covered Pudsey mess that changed my life forever in 2010.

If you aren’t aware of the back story, let me set the scene. Back in 2005, my mother had died of Non-Hodgkins Lymphoma, a type of cancer. In the years that followed I had been diagnosed with depression, was put on very strong anti-depressants and after two (thankfully unsuccessful) attempts to take my own life, I realised I wasn’t living, merely existing. In 2010 I was recovering from an appendix operation after getting septicaemia when a friend asked if I would bake a cake for a Children in Need bake sale.

I had never successfully baked a cake before and, not wanting to give anyone food poisoning, I thought my best bet would be a packet mix. I bought a ‘Victoria sponge’ mix, a small block of yellow icing and a pack of squeezy coloured icing tubes. When I got into the kitchen, I realised I didn’t have a round tin so used the next best thing, a square roasting dish. It made perfect sense to me!

I followed the instructions to the letter and waited, Bake Off style, sitting in front of the oven. As I watched it rise, I realised I had been smiling the whole time. As back then my depression was at an all time high, this was unusual for me. But I didn’t question it, I just enjoyed it.

The alarm went off on my phone to tell me the cake was done. I put it on the side and let it cool for about 5 minutes before I simply couldn’t wait any longer and turned it out. I remember thinking it had dipped in the middle but didn’t know what that meant and just assumed that was how it was supposed to be! I rolled out the icing and couldn’t quite figure out how to get it onto the cake, in the end I guess I kind of… threw it on. I squished down the edges and caught it and nicked it so many times with my nails. The edges were cracking and the middle was sagging but it was on. I breathed a sigh of relief. I remember feeling ever so clever at cutting out his eye patch and sticking it down with water (that was a guess!) Then, as a finishing touch, squeezy tubes at the ready, I made his facial features and distinct colourful spots.

I stood back and looked at him. Pudsey. My Pudsey. I had felt so proud and happy and wonderful. I thought he looked amazing, perfect in fact. I wanted this feeling every single day.

Five years later and I can honestly say every time I turn on my oven, every time I go to my ingredients cupboard, I still get the same feeling now as I did on that day. Whenever I look at my Pudsey cake, I still feel overcome with pride. That cake started something very special.

So, as fitting on his fifth birthday, I decided to recreate Pudsey. I wanted to make him exactly as I saw him that November afternoon. As my way of saying thank you. I owe a lot to that cracked icing, raw mixture, inedible, wrong-shaped cake. So, happy birthday Pudsey. Here’s to many more years. Britt xo

Pusey 2015

 

A Pipe Dream To A Piping Reality

11/16

A few years ago, I did something I probably wasn’t supposed to do. But that one action changed my thinking and ultimately was a key factor in who I am today.

I started blogging back in 2013. Armed with a packet cake mix and a laptop with no clue of how to bake, I started writing. (To find out more of how I got to that stage, with no desire to ever bake, check out my blog here). My writing about cakes and pictures of cakes I had made, most famously my square Pudsey cake, soon turned into baking product reviews through the eyes of a complete beginner, show reports (basically me going to food events and writing about them to my three followers!) and it started to become a fully fledged blog as opposed to my random ramblings.

I was fortunate enough to be recognised as a blogger from late 2013, being invited to foodie events, supermarket previews and being sent products to review. However it was mid-2014 when I really started to feel like I was earning my blogging stripes.

The Cake & Bake Show, a show I had visited a number of times and loved, asked if I would be interested in blogging about the show, in return I would get a press pass and access to celebrity bakers to interview on the day. I jumped at the chance! I wanted to say yes before they changed their mind! They offered me two passes to their Manchester show and I was so excited. I took my friend Colin (the now internet sensation and very cool Colin’s Time To Bake!) and we had a wonderful day.

When we arrived, however, we were slightly early as I was told we could access the show before the general public, which was all very exciting for us both! We walked around feeling very important and loving life. As we got to the back of the show hall, I spotted the big stage; The Cake Kitchen. Never one to miss a photo opportunity, we walked casually around the side of the stage and I ran onto it. I posed for a photo and Colin took it from a few rows back.

I stood there, on that stage and looked around. It felt amazing being up there. There was no one in the audience and only a few people in the hall but the sense of achievement was one I had never felt. I realised, in that moment, that being on that stage was exactly what I wanted to do. I was off in a dream, I wasn’t paying attention to what was going on in real time when suddenly I heard; “Excuse me, can you get down from there please.” I looked over to see a rather burly security guard coming towards me. “Oh I’m sorry!’ I said, “I just wanted to check out the view!” and showed him my press pass so he wouldn’t kick me out! He didn’t look very impressed! Colin and I scarpered and tried to avoid him for the rest of the day.

When I got back to Kent the following day I sat and thought about how that felt on that stage and how I wanted it so badly. I knew I had to work hard. I was an unknown baking blogger with no formal training who had fallen into this purely by accident when dealing with my mental health after losing my mum. How on earth was I going to get up on that stage?

I knew it would be hard work. I knew I would be up against a lot of competition. But I also knew this is exactly what I wanted to do in my life and I wasn’t going to let anything stand in my way.

I wrote, I baked, I wrote some more, I baked even more than that. I became She Who Bakes. I put myself out there and I refused to listen to anyones negativity, anyone that told me I couldn’t. What’s more, I enjoyed every second of it.

This week, I was back in Manchester for the Cake & Bake Show. This week, I was back on that stage. This week, I was invited. This week, my demonstration sold out to a crowd of wonderful people who all paid to see me. This week, my dream came true.

You can do anything.

Happy baking,

Britt xo

Me before my demonstration in the Baking & Decorating Classroom at The Cake & Bake Show, Manchester 2016.

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Halfway through my demonstration!

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Cutting the ribbon to open the show with some familiar faces!

 

Gingerbread

11/16

Gingerbread makes me so happy. I don’t care if it’s a gingerbread man, woman, star, stocking or tree. The smell is so festive and the taste takes me back to being a kid! I didn’t have homemade gingerbread growing up, my mum wasn’t a baker at all and my nan stuck to Italian breads (which were phenomenal by the way), so shop bought gingerbread tantalised my tastes from an early age.

When I first got into baking back in 2010, it was in November so it wasn’t long before I enjoyed my first, homemade gingerbread shapes! I wrote the recipe down in my notebook and it’s the one I have used for the past six years every Christmas (and sometimes just because I fancied some!).

I realised I hadn’t written this recipe up on my website, so I made some this week and set about documenting for my blog as I usually do. However, with a little research I have realised the recipe I have transferred from notebook to notebook each year, the one I swear by and use all the time isn’t mine!

Back in the early days of my baking adventure I used a lot of recipes I found online, not getting the confidence to make my own until a few years later. It turns out ‘my’ trusted gingerbread recipe belongs to the BBC Good Food website! On further inspection too, it turns out that so many gingerbread recipes available on the internet are exactly the same as this one, and some are identical with only a few grams difference either side on a couple of ingredients.

This says to me this is a known, trusted and great recipe, and who am I to mess with greatness? What you’ll find below are my top tips to create festive gingerbread shapes at home. You can find the recipe here.

Make the dough as instructed. Firstly mixing together the flour, bicarbonate of soda and ginger, then adding the butter and making a mix that resembles breadcrumbs. Then, mix together the egg and golden syrup and add this to the mix, finally adding in the sugar (not pictured).

My tips for getting a good dough are to have the butter the right temperature. Too cold and the dough will struggle to form, too soft and it will be hard to get the dough into a ball. Take it out of the fridge about 10-15 minutes before using. We don’t want it room temperature, but we don’t want it fridge temperature either! Then, wrap the dough in cling film and I like to chill mine for 20 minutes or so before rolling out.

Then, when it comes to rolling out the dough, dust a side with a little plain flour and knead the gingerbread a few times before rolling, this will make it easier to roll and shouldn’t crack as much. I like to use these marzipan spacers to make sure I have evenly rolled dough. Then, pop your shapes on a baking tray lined with greaseproof paper and bake at 180°C for 12-15 minutes.

Once baked, leave them on a wire rack to cool.

When it comes to decorating gingerbread shapes, the only limit as they say, is your imagination. You can use anything you like to decorate them, sugarpaste, chocolate or most commonly royal icing. Now, I make no secret about the fact I don’t like royal icing that much. It was never something I wanted to learn or get better at as I have shaky hands and not a lot of patience. I would much rather model something than pipe something and over the past 6 years have only really used it as a glue, sticking down my cakes to their boards and sticking on decorations. That said, I have an enormous amount of respect and admiration for those who are brilliant with royal icing and I can watch videos on it all day long! (A special mention to SweetAmbs who blows my mind with her talent! Go check out her cookie work).

You can of course make your own royal icing, there are lots of recipes readily available online or you can buy it ready made, which is what I usually use. But today I’m using Whitworths Royal Icing Sugar. I’m also using a disposable piping bag and a 2.5 nozzle.

Then the rest is up to you! Dots, lines, outlines, squiggles, smarties, sprinkles – however you want to decorate your ginger shapes! It doesn’t have to be perfect, just have fun with it!

Once the royal icing has set, store in a cake tin and enjoy within a week!

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

How To Freeze Cakes

11/16

Wether you want to bake in advance, have a TON to get baked or you’ve inadvertently made a cake on the wrong date (guilty!), freezing cakes and cupcakes can be a handy tool to add to your skill set.

It requires a little patience and preparation but can save you a lot of time in the long run allowing you to bake ahead of schedule, perfect for a large orders, weddings and parties.

Also, flash freezing fruit cakes is a quick way of ‘maturing’ it! Well, the defrosting process is. If I bake a fruit cake and don’t have months to let it come to it’s best, a quick overnight trip to the freezer does the job!

You will be able to freeze most cakes. I find that madeira cakes (and their chocolate and lemon counterparts) freeze wonderfully without too much hassle, as do most cakes with a high fat content. It is very important that once your cakes are baked, you leave them to cool completely. If they are still warm this will create condensation which can cause cakes to get the dreaded ‘soggy bottom’.

Once they are cooled, it’s also important to wrap them well, otherwise they may get very dry when frozen (freezer burn isn’t tasty), which isn’t what we want. I find the best way to do this for sponge cakes is two layers of cling film and then a tight layer of foil. However for fruit cakes, I tend to use a layer of greaseproof paper and then a tight layer of foil.

It’s also ideal to freeze cakes that you plan to carve, mainly because the crumb structure is more solid so it will keep it’s shape better and there’s less chance of it crumbling when shaping and crumb coating.

If you are freezing cupcakes, firstly make sure to bake them in greaseproof or foil cases as this will prevent the dreaded peeling cases when you defrost them, (for more cupcake troubleshooting, check out my other blog post here) then pop them in a sandwich bag and make sure they have enough space on the freezer shelf and they aren’t squashed.

Here’s a few key hints and tips that will help you chill your bakes;

  • Freeze naked! I find to get best results, freeze cakes and cupcakes un-iced and before you split them to fill them. This will stop them going dry and also stop any frosting and icing ‘sweating’ over your cake when it’s defrosting.
  • Take your cake or cupcakes out of the freezer a few hours (preferably overnight) before you plan to decorate them. This will ensure they have fully defrosted.
  • To defrost, leave on the kitchen side and not in the fridge. Also, I take off the layer of tin foil but leave it wrapped in cling film.
  • Make sure they are fully defrosted before decorating as again, this can also cause condensation and promote mould growth.
  • Don’t freeze for longer than three months. Everything has a shelf life and I find if you leave it longer than this, the cake is simply past its peak. Anytime before this will taste fine, however.
  • Label and date your cakes. This is good practice for all food health and hygiene. Pop on a little sticker saying what it is and when you put it in.
  • Putting your cake back in the tin once wrapped then putting the whole thing in the freezer can help it keep its shape if you’ve got quite a ‘busy’ freezer.

Does a frozen cake taste different? I honestly would say no. I’ve tried all manner of cake over the years and I have never been able to taste a difference if a cake has been frozen or not, some argue that it actually makes it taste better! If you’re unsure, give it a practice run. Any excuse to enjoy a slice of cake!

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

Toblerone Travesty!

11/16

November 8th. This date will go down in history.

Years from now there will be the questions; ‘Where were you on this historic day?’

The day we discovered what has happened to our beloved Toblerone.

Toblerone, for those who don’t know, is a Swiss chocolate bar with nougat, almonds and honey. It has a distinctive triangle shape to resemble the Swiss Alps and a hidden bear in the logo. It’s a much loved bar often seen at airports and Christmas. It comes in many different flavours, with my personal favourite being the white one. This is the look we know and love –

toblerone-hero

I even made a recipe with it earlier this year, the Toblerone Traybake.

Toblerone Traybake by She Who Bakes

However, everything we currently know is about to change. The company that owns Toblerone, Mondelez has said the change was due to a rise in the cost of ingredients.

As reported by the BBC this morning –

In a statement on the Toblerone Facebook page, the company said it had to make a decision between changing the look of the bars or raising the price.

The move has resulted in the weight of the 400g bars being reduced to 360g and the 170g bars to 150g, while the size of the packaging has remained the same.

It said: “We chose to change the shape to keep the product affordable for our customers.”

So, essentially, same price, less chocolate, silly design. It looks less like the Swiss Apps now and more like  a chocolate toast rack. Surely the better option would have been to make a smaller bar? The gaps in the triangles are iconic and not something that I believe should be messed with.

I mean, how on earth are we going to make another Toblorange this Christmas??

Toblorange

Where does the madness end? Single finger KitKats? One and a half Bounty bars? Three smarties in a tube?! Is this the future of Toblerone??

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In these times of uncertainty, where there is bad news all around us, please don’t mess with our chocolate.

What do you think? Let me know on either on Facebook or Twitter or Instagram.

Britt xo

Bonfire Cupcakes

11/16

These Bonfire Cupcakes are super simple to make and look really effective! Perfect for a bonfire and fireworks night! A step by step video on how to make these is below.

For this, I’m using my flat topped chocolate cupcakes which are perfect for decorating. You can find the recipe here.

I’m using brown cupcake cases and concentrated Sugarflair food colouring in Red Extra, Tangerine and Melon. Also my open star nozzle is a 1M and using large disposable piping bags. All equipment is available from Iced Jems.

You will need;

  • 12 cupcakes
  • 250g unsalted butter
  • 500g icing sugar
  • Matchmakers (I’m using the orange ones)
  • Red, orange and yellow food colouring
  • Piping bag
  • Open star nozzle – 1M

Method;

  1. Cream the butter for a few minutes
  2. Add in the icing sugar and mix well
  3. If flavouring your buttercream, put the flavouring in now
  4. Divide the buttercream into three bowls
  5. Colour the buttercream red, orange and yellow
  6. Fit a piping bag with an open star nozzle
  7. Put the piping bag into a stand or pint glass
  8. Fill with all three colours
  9. Squeeze down the buttercream and twist the bag at the top to stop buttercream coming out
  10. Starting in the middle of the cupcake, squeeze out a large star shape
  11. Then, from the outside squeeze the buttercream out and go around the outside of the star twice and into the middle
  12. Stop squeezing and pull away
  13. Using halves of Matchmakers press them into the sides of the buttercream swirl to create a ‘bonfire’ look

Store in a cool, dry room in a cake/cupcake box and enjoy within 2-3 days!

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

50% Off ALL Online Courses!

11/16

For a limited time only all of the She Who Bakes Online Cake Decorating Courses are half price!
In the popular Professional Finish Course & Tiered Wedding Cake Course, I teach you how to use different types of icing, make edible decorations and how to split, fill and cover your cake to a professional standard.
In the Pretty & Pink Cupcake Course, I show you how to use professional silicone moulds to create beautiful decorations, make cute flowers and a 3D bow. Finally you will learn how to pipe the perfect cupcake swirl using two different designs.
If you fancy learning something a little different, my Shirt & Tie Course is full of fun decorating techniques and my 2D Owl Course shows you how to carve a cake into a different shape and create a lovely Owl design.

Once purchased, you can log in and watch these videos as many times as you like! You will learn a wide range of decorating and modelling skills in each one. These courses are perfect for beginners and for those with a little knowledge who are looking to learn some new creative ideas and techniques.

Professional Finish Course was £19.95 now £9.95
Tiered Wedding Cake Course was £19.95 now £9.95
Pretty & Pink Cupcake Course was £11.95 now £4.95
Shirt & Tie Course was £14.95 now £7.95
2D Owl Course was £14.95 now £7.95

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more for only £4.95!

Happy baking!

Britt xo

wedding-cake-vid Professional FinishOnline Course-2

Pretty & Pink Cupcakes Thumbnail Owl Cake Thumbnail

Shirt & Tie Online Cake Decorating Course

How To Make A Bonfire Cake For Fireworks Night

11/16

This is my favourite time of the year! From Halloween, comes Bonfire Night, leading up to Christmas! The best are months in my opinion. This Bonfire Cake is simple to make and fantastic to look at, making it the perfect show stopper to make for your parties this season! Click here for the tutorial on the matching cupcakes.

I have used my chocolate madeira cake recipe but feel free to use any flavour you like! I would recommend using a strong and stable cake that is suitable for carving and stacking, which is what a madeira is perfect for.

The models and decorations (Guy, hedgehogs and leaves) can be made ahead of time. Use modelling paste for stability and keep in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here.

Once baked and decorated, this cake will last 4-5 days. Make sure to properly crumb coat so no air can get into the cake and make it dry. You can read more about my cake timelines here.

Equipment

  • Wilton Wonder Mould Tin/7″ round tin
  • 8″ round thin cake card
  • 11″ round drum
  • 1kg orange sugar paste (For the board)
  • Brown, yellow, peach, orange, black and white modelling paste
  • Paintbrushes
  • Edible glue
  • Small palette knife
  • Small piping nozzle
  • Large rolling pin
  • Icing spacers
  • Royal icing
  • Cornflour
  • Small circle cutters
  • Brown and white dust colours
  • Rejuvenator spirit
  • Paint palette
  • Leaf cutters & veiners
  • 4 packs of Matchmakers
  • Chocolate buttercream
  • 1 meter 15mm brown ribbon
  • Double sided tape
  • Small rolling pin

For the board

Paint your board with water.

Knead your orange sugarpaste until it’s a workable consistency. If the icing is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking.

Roll out your sugar paste to a 1/4 of an inch thickness. If it helps, you can use icing spacers which are perfect for this.

To keep the sugar paste from sticking, lift and move it around as you roll. Add more cornflour if needed.

Gently lift icing over rolling pin to move and lower it onto your damp board and push down to secure. Cut around your board with a sharp knife to remove the excess icing. Apply double sided tape to the outside rim of the board and stick on your 15mm brown ribbon.

For the cake

Bake your favourite chocolate madeira (you can find my recipe here) in either a Wilton Wonder Mould Tin or two 7″ round cakes, stacked and carved into a pyramid shape. Cut a small ledge into the front of your cake for your ‘Guy’ to sit.

Split and fill your cake with your desired buttercream or ganache and secure your cake to the thin board using buttercream.

Lightly coat your cake with buttercream or ganache.

Fix this to your cake drum with a little royal icing.

Starting at the back, apply your Matchmakers to your coated cake in the style of a bonfire. Continue all the way around and add a second layer on top. Then fill in any gaps you may have with smaller cut pieces of Matchmakers.

bonfire-2

For the leaves

Roll out your yellow, brown and orange modelling paste and cut out lots of different sized leaves. Shape these if desired by twisting them around a cocktail stick and leave to dry on foam. When these are dry, stick onto your cake using a little edible glue.

For the hedgehogs

Roll balls of brown modelling paste and shape and pinch the front into a cone. Using small scissors, snip into the back of the hedgehog to create the spikes. Roll two small white balls of modelling paste for the background of the eyes. Roll three small balls of black modelling paste and glue into place for the middle of the eyes and nose.

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For the Guy

Roll a thick sausage of brown modelling paste and cut up the middle 3/4 of the way. Round off the bottoms of the two halves. These will be the legs. Bend the legs onto a thick piece of foam so it is ‘sitting down.’ Leave this to dry.

Roll a ball of yellow modelling paste and shape into a thick teardrop. This will become the torso. Mark a line down the middle with a small palette knife and indent ‘buttons’ using a small piping nozzle. Leave this to dry.

Roll out a square of brown modelling paste, not too thin and shape this around the torso shape to make the back and collar of the coat. Apply with a little edible glue.

Roll two sausages of brown modelling paste and affix to the outside of the coat to create the arms. Then wrap a small strip of brown modelling paste around the bottom of the arms to create cuffs. Apply with a little edible glue.

Roll two balls of black modelling paste and flatten them to become shoes and stick these to the bottom of the legs. Then wrap a small strip of black modelling paste around the bottom of the legs/top of the shoes to create boots. Apply with a little edible glue.

Roll two smaller balls of black modelling paste and again, flatten slightly. Cut into the side to create a ‘thumb’ and shape the rest of the ball to become a ‘glove’. Repeat with the second ball and apply with a little edible glue.

Roll a ball of peach modelling paste for the head and leave to dry. Once dried, apply a smaller ball of peach modelling paste to the front of the face to become the nose. Roll a small sausage of brown modelling paste and apply under the nose to create the moustache, make some hair lines in the moustache with your small palette knife.

Paint on the eyes and eyebrows using dust colours mixed with a little rejuvenator spirit. Roll out two strips of brown modelling paste and affix to the sides of the head to create hair. And finally roll out a large circle of brown modelling paste and a thick smaller circle of brown modelling paste and affix to the top of the head to create the hat.

Roll out a long strip of yellow modelling paste and lay strips of brown modelling paste horizontally across. Roll over it all again to create the striped scarf effect. Cut to size to fit your guy and apply with a little edible glue.

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

All of my Online Cake Decorating Courses are currently 50% off! Grab a bargain here.

Happy baking!

Britt xo

 

Roasted Pumpkin Seeds

10/16

Pumpkins are one of my favourite things. I love how they look, how they smell, how the taste and how much joy they bring me when I get to carve them, I’m a pumpkin addict!

This year, I went for slightly less traditional pumpkin carvings going for a few of my favourite things; a unicorn, a cupcake and the Deathly Hallows (shout out to all the Harry Potter fans).

pumpkins

With all of these lovely pumpkins I had lots of lovely pumpkin seeds hanging around. I usually just roast them but this time I wanted to get a little experimental, so I divided them into two bowls and flavoured one sweet with pumpkin spices and brown sugar and one savoury with salt, pepper and paprika and I tell you now, they were delicious!

As they were an experiment they weren’t going to get an official write up but it’s been requested of me by a few people on social media so here it is! Enjoy!

Sweet Pumpkin Seeds

  • 250g pumpkin seeds (from 2 medium pumpkins)
  • 50g melted butter
  • 1 tablespoon Pumpkin Spice
  • 1 tablespoon light brown sugar

Savoury Pumpkin Seeds

  • 250g pumpkin seeds (from 2 medium pumpkins)
  • 50g melted butter
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon paprika

Method;

  1. Detangle the pumpkin seeds from the pumpkins
  2. Wash them well and dry them on kitchen towel
  3. If making both flavours, split into two bowls (or put in one bowl for the one flavour)
  4. Pour in the melted butter and mix well
  5. Add in the dry ingredients depending on your flavour
  6. Spread into a single layer on a baking tray lined with greaseproof paper or foil
  7. Bake at 180°C for 15-20 minutes
  8. Leave to cool slightly and enjoy!

The savoury ones are great warm on a salad and the sweet ones are delicious on their own or in a flapjack recipe or to top granola! Get creative with your flavours. The possibilities are endless!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy Halloween and happy baking!

Britt xo

 

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