How To Make A Jack Skellington Cupcake For Halloween

10/16

I love this Jack Skellington Cupcake, it’s and one of the ones I did at my recent Cake & Bake Show demonstration at ExCeL in London. Check out below the tutorial for a video on how I made it!

I’ve used white sugarpaste for the top of the cupcake and pre-coloured black modelling paste for the details. I recommend using modelling paste for stability and keep your decorations 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.

I recommend using actual edible glue as opposed to water as water can make your shapes soggy. My top tip with edible glue is less is more! Only use a small amount.

I’ve used my flat top vanilla cupcake recipe which can be found here.

Equipment can be purchased from Iced Jems. Cases from Scrumptious Sprinkles.

Equipment

  • Flat topped cupcake
  • Cornflour in a shaker
  • Small rolling pin
  • Large circle cutter
  • Piping gel & silicone pastry brush (OR small amount buttercream)
  • White sugarpaste
  • Black modelling paste
  • Edible glue & paintbrush
  • Dry paintbrush

To top the cupcake

Roll out white sugarpaste on a surface dusted with cornflour and cut out a large circle, a little bigger than your cupcake.

Paint the top of the cupcake with either piping gel or a little buttercream and secure the circle of orange sugarpaste using your hand. Make sure to fix it all the way around and to the case so no cake is showing. This will help for the end design and also keep the cupcake fresh underneath.

For the face

To make the eyes, roll out two balls of black modelling paste. Flatten them slightly and pinch the one end to create the shape. Stick these on with edible glue.

Roll out two small balls of black modelling paste and elongate them into small sausages for the nose holes. Glue these underneath the eyes.

Roll two small sausages of black modelling paste and shape them into a curve for the eyebrows and glue them in place. It doesn’t matter if they are different shapes and sizes, as my beautician tells me “eyebrows are sisters not twins”. Haha!

For the smile, roll a large sausage of black modelling paste and stick down, then roll seven smaller sausages for the mouth detail and stick this down using a little edible glue.

Halloween Cupcakes by She Who Bakes

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 Halloween and happy baking!

Britt xo

 

How To Make A Pumpkin Cupcake For Halloween

10/16

This Pumpkin Cupcake is one of my personal favourites and one of the ones I did at my recent Cake & Bake Show demonstration at ExCeL in London. Check out below the tutorial for a video on how I made it!

I’ve used orange sugarpaste for the top of the cupcake and modelling paste for the details. The green was white modelling paste, readily available which I have coloured green using Sugarflair Party Green colour and pre-coloured black modelling paste. I recommend using modelling paste for stability and keep your decorations 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.

I recommend using actual edible glue as opposed to water as water can make your shapes soggy. My top tip with edible glue is less is more! Only use a small amount.

I’ve used my flat top vanilla cupcake recipe which can be found here.

Equipment can be purchased from Iced Jems. Cases from Scrumptious Sprinkles.

Equipment

  • Flat topped cupcake
  • Cornflour in a shaker
  • Small rolling pin
  • Large circle cutter
  • Piping gel & silicone pastry brush (OR small amount buttercream)
  • Orange sugarpaste
  • Black modelling paste
  • Green modelling paste
  • Edible glue & paintbrush
  • Dry paintbrush
  • Dresden tool (or something sharp to make the lines of the pumpkin)
  • Ball tool
  • 2 triangle cutters, one smaller than the other
  • Small circle cutter
  • Small square cutter

To top the cupcake

Roll out orange sugarpaste on a surface dusted with cornflour and cut out a large circle, a little bigger than your cupcake.

Paint the top of the cupcake with either piping gel or a little buttercream and secure the circle of orange sugarpaste using your hand. Make sure to fix it all the way around and to the case so no cake is showing. This will help for the end design and also keep the cupcake fresh underneath.

With a dresden tool (or something sharp), mark three lines on the pumpkin, one straight down the middle and two either side going from the top centre line to the bottom centre line.

Then, with a ball tool or the end of a paintbrush, make a hole in the top for the stalk to go into. Dust off any excess cornflour with the dry paintbrush.

For the stalk and leaf

Roll a small amount of green modelling paste into a sausage. Then taper the end slightly and bend it over. Stick this into the hole we created earlier with a little edible glue.

For the leaf, roll a small ball of green modelling paste and flatten it slightly, squeeze the end to create a point then, using your dresden tool, mark a line down the middle and a few either side to create the leaf pattern. Fix this to the side of the stalk using a little edible glue.

For the face

Roll out black modelling paste quite thinly, then using the larger of the triangle cutters, cut out two eyes. Then using the smaller triangle cutter, cut out the nose.

For the smile, cut out a small circle of black modelling paste and then cut it again using the same cutter to create a crescent shape. Use the circle cutter to cut the points off. Using a small square cutter, cut out two half squares from the top either end of the smile and one from the bottom in the middle.

Then, stick these to your cupcake using a little edible glue.

Halloween Cupcakes by She Who BakesIf 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 Halloween and happy baking!

Britt xo

 

 

Apple & Blackberry Pie Made With AEG SteamBake

10/16

This week, inspired by The Great British Bake Off, I’ve partnered with AEG to create this delicious Apple & Blackberry Pie!

Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes. Ensuring a crisp pastry and no soggy bottoms!

I created this recipe which makes a 8″ round, delicious and very British Apple & Blackberry Pie, baked wonderfully in the SteamBake oven! Check out the video below for how they it’s made.

As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.

I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan LoafLemon & White Chocolate Muffins and a Baked Raspberry Cheesecake and the SteamBake function provided excellent results!

There are a 3 simple steps to SteamBake:

Step 1: Pour 100ml of water in the cavity at the bottom

Step 2: Select the SteamBake programme and press the SteamBake button

Step 3: Let the oven preheat and create steam for 5 minutes. Then add your fresh dough after the steam has dissipated.

The cool thing is, it’s not a steam oven as such but a normal built-in multifunction oven, with the added bonus of a SteamBake button.

To find out more, check out the AEG page here.

Apple & Blackberry Pie

For the pastry;

  • 225g plain flour
  • 110g unsalted butter
  • 80g caster sugar
  • 1 egg

For the filling;

  • 250g blackberries
  • 250g peeled & chopped Bramley apples
  • 1 tablespoon cornflour
  • 70g light brown sugar
  • 1 ½ teaspoon cinnamon
  • 50g melted butter

Method

  1. Grease an 8″ fluted loose-bottom pie tin and line with greaseproof paper
  2. Mix together the flour and butter until it resembles breadcrumbs
  3. Add in the caster sugar
  4. Add in the egg to form a dough
  5. Wrap the dough in cling film and chill for 30 minutes
  6. On a floured surface, flatten the dough
  7. Start to roll out
  8. Gently place over your tin and push down onto it
  9. Prick with a fork and chill for 30 minutes
  10. Preheat your oven to 170C
  11. Mix all of the filling ingredients together, cover and chill until needed
  12. Crumple greaseproof paper and cover your pastry
  13. Top with baking beans and blind bake for 15 minutes
  14. Carefully take out the beans and paper and bake again for a further 10 minutes
  15. Time to SteamBake! Pour 100ml water into the well at the bottom of the oven. Press the SteamBake button and leave it for 5 minutes to create steam – perfect for pastry!
  16. Roll out the leftover pastry and cut into strips
  17. Fill your pastry case with your fruit filling
  18. Lay over the pastry strips in a criss cross pattern
  19. Wash the top with egg and bake for 45 minutes!

Enjoy warm with custard and ice cream!

Happy baking!

Britt xo

This is a sponsored post in partnership with AEG.  All views and opinions are my own.

How To Make A Cauldron Cupcake For Halloween

10/16

This cute and creepy Cauldron Cupcake is a small replica of a larger cauldron cake I made a few years ago and is my favourite Halloween cupcake ever! It’s got a few elements to it but when you bring it all together it looks amazing and will grace any party table this season very well indeed! Check out below the tutorial for a video on how I made it!

The time consuming part of this design is the decorations, however the decorations on top of the cupcake can be made ahead of time, so when the time comes to make them, all you need to do is top the cupcakes with sugarpaste and buttercream and decorate!

I recommend using modelling paste for stability and keep your decorations 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. Ideally, leave your shapes to dry overnight until they are firm before using to decorate.

I recommend using actual edible glue as opposed to water as water can make your shapes soggy. My top tip with edible glue is less is more! Only use a small amount.

For this I have used white modelling paste and coloured what I needed using Sugarflair colours in Tangerine, Melon, Party Green and Grape Violet. I use pre-coloured black modelling paste for the cauldron details and pupil of the eyeball and pre-coloured black sugarpaste for the top of the cupcake.

I’ve used my flat top vanilla cupcake recipe and vanilla buttercream recipe, both of which can be found here.

Equipment can be purchased from Iced Jems. Cases from Scrumptious Sprinkles.

Equipment

  • Flat topped cupcake
  • Cornflour in a shaker
  • Small rolling pin
  • Large circle cutter
  • Piping gel & silicone pastry brush (OR small amount of buttercream)
  • Black sugarpaste
  • Black modelling paste
  • Orange modelling paste
  • Yellow modelling paste
  • Green modelling paste
  • Purple modelling paste
  • Smoother
  • Scalpel or sharp knife
  • Edible glue & paintbrush
  • Dry paintbrush
  • Drying foam
  • Blue edible pen
  • Ball tool
  • Green buttercream

To top the cupcake

Roll out black sugarpaste on a surface dusted with cornflour and cut out a large circle, a little bigger than your cupcake.

Paint the top of the cupcake with either piping gel or a little buttercream and secure the circle of black sugarpaste using your hand. Make sure to fix it all the way around and to the case so no cake is showing. This will help for the end design and also keep the cupcake fresh underneath.

Then, for the cauldron rim, roll in your hands a sausage of black modelling paste. Then, roll it out more using a smoother. This ensures an even roll without finger prints. Lift this gently and place it around the edge of the cupcake to gauge size. Then with a scalper or sharp knife, cut off the excess.

Using a paintbrush and a little edible glue, fix this rim in place. Then, with a dry paintbrush, brush off any excess cornflour.

For the tentacles

Roll your chosen tentacle colour of modelling paste (in my case, orange) into a smooth round ball. Then, roll it into a sausage and using your fingers, mould this into an ‘S’ shape and leave to dry on foam.

For the suckers, roll small pieces of a contrast colour modelling paste (in my case, yellow) and roll small round balls, then using a ball tool or the end of a paintbrush, indent them with a small round. Using a little bit of edible glue, stick these along the side of the tentacle. Leave to dry completely on foam.

For the bubbles

Roll small balls of whichever colour modelling paste you like to make the ‘bubbles’ in the cauldron. I’ve gone with a green to match the buttercream I will be using and also a purple. Leave to dry on foam.

For the eyeballs

Roll balls of white modelling paste. Make them larger than the bubbles but not as big as the tentacles. Leave these to dry on foam.

Then, using an edible ink pen in your chosen colour, colour in a circle in the middle of the eye ball. Then roll a small ball of black modelling paste and stick on top using a small amount of edible glue and do the same with an even smaller bit of white modelling paste for the ‘twinkle’ of the eye.

To decorate

Spread into the cauldron some green buttercream, as it’s meant to be a bubbling concoction you can be as messy as you like! Then stick in all of your dry decorations. For effect, I stuck a few ‘bubbles’ to the side of the cauldron using a little edible glue.

Cauldron Cupcake by She Who Bakes

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 Halloween and happy baking!

Britt xo

She Who Bakes at PYO Pumpkins!

10/16

Last week, I was fortunate enough to be given special access to one of my favourite places, the PYO Pumpkins field in Hoo, Kent!

Autumn and Halloween are my favourite times of the year and I absolutely LOVE Pumpkins! Baking with them, carving them, just having them in the house makes me so happy. When I was a little girl in Canada, my mum and I used to pick pumpkins every Autumn but I didn’t know there was anything like that here in the UK. A few years ago I discovered a place called PYO Pumpkins which was only half an hour from me in Hoo and it was everything I had imagined.

Pumpkins as far as the eye can see in so many varieties, it was a pumpkin dream! So, imagine how happy I was when they got in touch and asked if I would like to go to the farm before it opened to the public to get my pick of the pumpkins!!

PYO Pumpkins started seven years ago with just a handful of seeds and has grown over the years thanks to social media and it’s amazing experience that people just want to talk about! Over 300,000 seeds get planted every year making more than 30 different types of pumpkins.

Check out my video below of my awesome day and make sure to go down and check it out! They are open weekends in October, including half term. For full details check their website here.

Happy Halloween and Happy Baking!

Britt xo

Brilliant Baking Magazine

09/16

Oh my goodness!! I am on the cover of this month’s Brilliant Baking Magazine!!

This is something I’m immensely proud of and so, so happy! There’s an interview with me in the magazine as well as one of my popular recipes.  Thank you so much to each and every one of you who reads my blog and bakes my recipes. Your support and love mean the world to me.

I love being She Who Bakes and sharing my baking knowledge with everyone who wants to pick up a mixing bowl!

Happy baking!

Britt xo

Cupcake Recipes

09/16

Cupcakes were my first love when I started baking. So many different combinations and deliciousness! Below I’ve listed my favourite cupcake recipes, simply click on the picture to be taken to the full recipe and method.

To find my fool-proof, flat topped vanilla cupcake recipe as well as all of my top cupcake tips including how to stop your cases coming away, stop greasing cupcakes and get rid of ‘muffin tops’, check out my article here.

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

Bounty Cupcakes by She Who BakesLion Bar Cupcakes by She Who Bakes

Lotus Biscoff Caramelised Biscuit Specaloos Cupcake Recipestrawberries cream cupcakes 1

raspberry lemon white chocolate cupcakesOreo Cupcakes with an Oreo Cream Cheese Frosting

Blueberry Cupcakes by She Who Bakesbanoffee

cherry choc cupcakesSticky Caramel Cupcakes

lemon cupcakesRainbow Cupcakes

The below lemon cupcake recipe is made with my 7″ round lemon madeira.

How To Make A Giant Wagon Wheel

09/16

Every day, in my lunch box, there would be a Wagon Wheel. I loved them when I was a kid and I always saved it to the end of my lunch for something extra special to look forward to. I remember how big they seemed, how marshmallow-y and they made me so very happy!

I also remember for a long time they kind of, disappeared. So imagine my delight when they reappeared on our shelves a few years ago. New branding but same lovely treat… or was it?

There raged a debate which continues strong today about the size of the Wagon Wheel. ‘Who has shrunk our Wagon Wheels?’ one article reads ‘it’s definitely smaller’ one comment confirms. I wanted to get to the bottom of this.

According to the Wagon Wheel wikipedia page it states;

There have been many debates amongst fans of the biscuit about its size. Wagon Wheels have supposedly shrunk in size over time, but Burton’s Foods Ltd has denied this. It has been suggested that the supposed shrinkage is due to an adult’s childhood memory of eating a Wagon Wheel held in a much smaller hand; this argument is perhaps moot, as it does not explain why the modern Wagon Wheel appears to be fatter than the original.

And check out my new favourite song, an instant classic – Burton’s Wagon Wheels (Are Smaller Than They Used To Be)

As you can see, it’s a very passionate topic. And one I’ve decided to take into my own hands and create a Wagon Wheel as big as I remember them being – GIANT.

For this biscuit you will need –

  • 160g caster sugar
  • 320g unsalted butter
  • 480g plain flour

For the filling you will need –

  • Fluff Marshmallow Spread

For the coating you will need –

  • 400g Milk Chocolate

Method;

  1. Make the shortbread dough
  2. Make two large round biscuits
  3. Leave to cool completely
  4. Spread Fluff onto one biscuit and sandwich gently
  5. Melt chocolate and cover
  6. Leave to set and enjoy!

Follow the recipe video below to make your own Giant Wagon Wheel! Then you too can enjoy the nostalgia of eating a proper size chocolate biscuit! Haha!!

Give it a try 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

img_1870

The Great British Yorkshire Pudding!

09/16

This week, inspired by The Great British Bake Off, I’ve partnered with AEG to create the quintessential Great British Yorkshire Pudding!

Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes, while the centre stays soft and fluffy. Meaning Yorkshire puddings will always be deliciously golden brown!

I created this recipe which makes 10 monster Yorkshires, baked wonderfully in the SteamBake oven, perfect for a Sunday roast! Check out the video below for how they are made.

As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.

I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins and a Baked Raspberry Cheesecake and the SteamBake function provided excellent results!

There are a 3 simple steps to SteamBake:

Step 1: Pour 100ml of water in the cavity at the bottom

Step 2: Select the SteamBake programme and press the SteamBake button

Step 3: Let the oven preheat and create steam for 5 minutes. Then add your fresh dough after the steam has dissipated.

The cool thing is, it’s not a steam oven as such but a normal built-in multifunction oven, with the added bonus of a SteamBake button.

To find out more, check out the AEG page here.

Happy baking!

Britt xo

 

 

This is a sponsored post in partnership with AEG.  All views and opinions are my own.

Jaffa Cakes – The Great British Bake Off

08/16

This week marked the return of The Great British Bake Off! Now in it’s seventh series and still as popular as ever, twelve budding bakers were sent into the terrifying tent in the English countryside to battle against each other for the title of Britain’s Best Amateur Baker, and a pretty fancy cake stand too!

With viewing figures for this first episode beating the most watched moments of the Rio Olympics (GBBO 11.2 million viewers versus Olympics which peaked at 11.1 million), it shows that judges Mary and Paul with hosts Mel & Sue still have a special place in our hearts.

This first week saw the bakers try drizzle cakes, genoise sponge and Jaffa Cakes! (We won’t talk about Paul Hollywood dunking what is clearly a cake into a hot drink…)

Jaffa Cakes, and all things chocolate orange are a firm favourite of mine. So, in a break with the norm I have decided to try my hand at the technical challenge and make Mary Berry’s Jaffa Cakes! I used Mary’s own recipe and recreated it at home. Only doing a couple of things slightly differently than instructed!

On your marks, get set… BAKE!

Firstly, as instructed, I made the jelly. I was stirring those cubes for what felt like FOREVER. Poured into the tray and left to set.

Now, I have a fear of cakes sticking to the inside of tins, which I think formed when I first started baking and everything stuck! So, for my actual cakes, I’m using my muffin tray but I am lining each hole with greaseproof paper and cake release. Some may say excessive, but it’s quite therapeutic for me sitting and cutting out the circles!

I measured out the ingredients for the cakes and was surprised at how little was actually needed. This is no more than a large spoonful of each element and it seemed just too small! However I, of course, put my trust in Mary! Haha! (I wonder if you can buy a t-shirt that says In Mary Berry We Trust?).

Then, I made the cakes following Mary’s recipe to the letter. Filling my wells and then baking at 160°C fan for 10 minutes.

I cooled them on a cooling rack and as I was placing them on, Tim came downstairs and said ‘Ooh! They look like Jaffa Cakes!’ – A good sign.

The instruction was to ‘turn out the jelly onto some greaseproof paper’. This was the hardest part of this. Jelly doesn’t really ‘turn out’. I peeled it off and as you can clearly see, it remained intact. Haha! I ate that bit on the corner just after I took this photo. I love jelly.

Let’s get jaffa-ing!

Circles cut and places and they resemble fried eggs. Haha! Seriously though, it was quite tricky getting the jelly rounds to stay, well… round once places onto the sponge!

Now for the chocolate! I did try to pick them up and spoon them on individually but it was a very hot day and I was getting covered in chocolate, so I decided to pour the chocolate on to make Jaffa Drip Cakes. Ha!

Jaffa Cakes by She Who Bakes

And there we have it – Jaffa Cakes!

They got Tim’s seal of approval and I quote; “They taste like Jaffa Cakes!” Hallelujah!

It took me about 2 hours and was rather fiddly! I don’t think I would do too well in the tent! Haha!

If you want to try these beauties, you can find Mary Berry’s recipe that I used here. Give it a try 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

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