Tuesday, 29 May 2012

Birthday Cake Crumb Recipe


I made this yummy Birthday Cake Crumb because I was dying to try Momofuku Milk Bar's  recipe for Confetti Cookies and like most things in the Momofuku Milk Bar book you need to make a few things before you can actually make anything. The glorious cookie post is coming up but first we need to start with the Birthday Cake Crumb.


This Crumb is so simple to make and tastes beautifully shortbready. The sweet, sandy little clumps are bursting with birthday cake flavour and I absolutely love the idea of baking this deliciousness into cakes and cookies, sprinkling it over buttercream laden layer cakes and of course serving generous portions of ice cream with birthday cake crumb to top!


Birthday Cake Crumb


Makes about 275g

100g caster sugar
25g light brown sugar
90g plain flour
1/2 tsp baking powder
1/2 tsp kosher or sea salt
20g (2 tbsp) rainbow sprinkles
40g grapeseed oil
1 tbsp vanilla extract

Heat the oven to 150C.

Combine both of the sugars, flour, baking powder, salt and sprinkles in the large bowl of a free standing mixer.  Using the paddle or flat beater attachment, mix the dry ingredients on a low speed until well combined.

Add the oil and vanilla and mix until evenly distributed.  The wet ingredients will act as a glue to help the dry ingredients to form clusters. Continue mixing until the clusters have formed.

Spread the clusters out on a parchment lined baking tray and bake them for 20 minutes, breaking them up occasionally.

Let the crumbs cool completely before using in a recipe or storing. 

The crumbs will keep fresh in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer.


Mmm...delicious, sugary, crumbs....

Tuesday, 22 May 2012

Raspberry & White Chocolate Cookies Recipe

These cookies are so yummy!


I used my go-to cookie recipe, the same basic recipe I use to make my Strawberries and Cream Cookies to make these.  The fresh raspberries give a wonderfully fresh, sharp and fruity edge to a beautifully chewy, creamy cookie and I have to say these cookies are definitely in my top 5 cookies of all time....ooh I think there might have to be a Top 5 cookies of all time blog post soon.


The fresh raspberries mean these cookies are best eaten on the day they are baked but trust me that won't be a problem.  You can of course always shape some of the dough into a log, wrap in greaseproof paper and then cling film and freeze it for up to 1 month.

Raspberry & White Chocolate Cookies

Makes around 30 large cookies

375g plain flour
25g milk powder
1 tsp salt
1 tsp baking soda
225g unsalted butter, room temperature
125g brown sugar
125g caster sugar
40ml corn syrup
2 large eggs, room temperature
1 tsp vanilla extract
150g fresh raspberries, halved & quartered
125g white chocolate, chopped

Preheat your oven to 180C.

Line 3 cookie sheets with baking parchment and set aside.

In a large bowl, sift together the flour, milk powder, salt and baking soda. Set aside.

In the large bowl of a stand mixer or using a handheld mixer, cream the butter with the sugars and corn syrup until smooth, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Continue to beat the mixture for a further 5 minutes, the mixture will become lighter in colour. Add the vanilla and mix well.

Add the flour mixture and mix just until fully combined. Very gently fold in the white chocolate chunks and chopped raspberries, insuring they are evenly distributed. Shape the dough into rounds and place on the prepared cookie sheets, leaving several inches between for expansion.

Bake for 10-12 minutes or until lightly golden brown.



Mmm...cookies...

Pretzel Crunch Recipe


This is the last recipe in my series of Momofuku Milk Bar Crunch recipes and I can't wait to get started on a few Crunch recipes of my own. 


This Pretzel Crunch isn't quite as sweet as the Cinnamon Toast Crunch and the Cornflake Crunch, it is very moreish and just the right combination of savoury and sweet.

  In the Momofuku Milk Bar recipe book Pretzel Crunch is used to make a base for their glorious Pretzel Ice Cream Pie but it has so many uses!

  Pretzel Crunch is a great snack just by itself, it's fantastic with ice cream, it's awesome baked into cookies and it makes a beautifully crunchy topping for sprinkling on cakes and cupcakes.


Pretzel Crunch

Makes about 250g


Makes about 250g

100g pretzels
60g light brown sugar
25g caster sugar
20g milk powder
10g malt powder (I used Horlicks)
100g butter melted

Pour the pretzels into a medium mixing bowl and crush them using your hands until they are roughly a quarter of their original size. Add both sugars, the milk powder and the malt powder and toss well to mix.
Add the melted butter and toss again until the pretzel mixture is evenly coated. As you toss the mixture the butter will bind the pretzels with the dry ingredients together creating clusters.

Spread the mixture onto a parchment lined baking tray and bake for 20 minutes.

Cool the pretzel crunch completely before storing in an airtight container.
 
The crunch will keep for 1 month if stored in the refrigerator or freezer and 1 week at room temperature.
 

Enjoy!

Sunday, 20 May 2012

Cinnamon Toast Crunch Recipe


Cinnamon Toast Crunch is awesome!

This is my second Crunch post, the first being Cornflake Crunch and I think this is my favourite.  To nibble by itself both the Cornflake Crunch and Pretzel Crunch are much better, the Cinnamon Toast Crunch is incredibly sweet and even for me a bit too much but as a garnish/add in...!!!

Oh my!


I have already used some of my Cinnamon Crunch to make French Toast Macarons (recipe coming soon) and they were absolutely amazing.  I have big plans for cupcakes using a similar crunch of my own creation.


Cinnamon Toast Crunch

Makes about 250g


115g unsalted butter

100g white bread
100g caster sugar
1/2 tsp kosher or sea salt
1 tsp ground cinnamon

Firstly you will need to brown your butter. 

 Place the butter in a microwaveable bowl and cover with two small microwavable plates.  Microwave the butter on high for 3-5 minutes. 

The butter will melt and start to pop and begin to brown.  You want it deep brown in colour.

Cool the brown butter completely, stirring every now and again to ensure the caramelized milk solids are evenly distributed.  Set aside.

Now you can begin with your crunch.

Preheat the oven to 170C.

Cut the bread into roughly 1cm pieces.  Place the bread in a large mixing bowl, drizzle over the brown butter made in the first step and toss to combine.  Let the bread soak for 1 minute.

Sprinkle the sugar, salt and cinnamon over the bread and toss well. 

Spread the mixture evenly onto a parchment lined baking tray and bake for 25 minutes.

Pull the baking tray out of the oven slightly and using a rubber spatula break up the cinnamon toast crunch a bit and toss it around.  Bake for an additional 5 minutes, until you have dry, crunchy, caramelized clusters.

Cool the cinnamon toast crunch completely before storing in an airtight container.

The crunch will stay fresh for 1 week at room temperature and 1 month in the fridge or freezer.


Enjoy!

xxx

Cornflake Crunch Recipe

This is the first of a trio of posts about glorious Crunch.


Pictured: Pretzel Crunch, Cinnamon Toast Crunch & Cornflake Crunch.

Crunch is like awesome dessert garnish. 

This particular crunch, cornflake crunch is amazing sprinkled on ice cream!

 It is probably best described as gourmet Crunchy Nut without the nut and I could happily snack on it all day long.

 The cinnamon toast crunch I have already used to create some gorgeous French Toast macarons and all three  make fantastic cupcake sprinkles, when ground to a fine crumb.

I will post all three crunch recipes and all of the delicious goodies I create with them. 

Crunch can also be used in cookies, cakes, ground to a crumb and used to make pie or tart bases, you can sprinkle them on almost anything and they are all scrumptious by themselves as a cheeky snack too.


Cornflake Crunch

Makes about 360g

Recipe adapted from the fantastic Momofuku Milk Bar by Christina Tosi

170g cornflakes
40g milk powder
40g caster sugar
1 tsp kosher salt or sea salt
130g unsalted butter, melted

Preheat the oven to 140C.

Pour the cornflakes into a medium mixing bowl and crush them using your hands until they are roughly a quarter of their original size.  Add the milk powder, sugar and salt and toss well to mix.

Add the melted butter and toss again until the cornflake mixture is evenly coated.  As you toss the mixture the butter will bind the cereal with the dry ingredients together creating clusters.

Spread the mixture onto a parchment lined baking tray and bake for 20 minutes. The cornflake crunch will look toasted and smell deliciously buttery. 

Cool the cornflake crunch completely before storing in an airtight container.

The crunch will keep for 1 month if stored in the refrigerator or freezer and 1 week at room temperature.


I am trying out all sorts of different crunch, crumbs and soils because I want to create a few signature ingredients to use at Buttercream Bakery.  Exploring Christina Tosi's recipes has given me so many ideas! Tosi is a huge inspiration to me and I love her and her gorgeous recipes in equal measure.

So far I have decided I will definitely be working on a Panettone Crunch and a Strawberries & Cream Crumb which will be used as a delicious addition to cookie doughs and cupcake batters as well as to garnish our delicious creations.

x x x

Monday, 14 May 2012

Strawberries & Cream Cookies Recipe

These scrumptious cookies are packed full of white chocolate and dried strawberry chunks, they are so delicious and definitely a new addition to my cookie rotation.


The dried strawberries are surprisingly easy to find and you should come across them in the dried fruit section of your supermarket.  The strawberries I have used are the chewy, baked kind, as apposed to the freeze dried kind you find in many cereals. They taste gorgeous in the cookies, especially paired with the white chocolate.


I have also used milk powder in the cookie dough as I wanted  to up the creaminess of the cookie and milk powder works a treat.  Again you will definitely find this in all big supermarkets, near the long life milk.  My nearest supermarket stocks 3 different brands of milk powder! I often wonder who on earth is buying it? Apart from me of course.

Milk powder is an amazing ingredient for bakers, just don't what ever you do mix it with water and drink it as per the instructions on the box!

Strawberries & Cream Cookies

375g plain flour
25g milk powder
1 tsp salt
1 tsp baking soda
225g unsalted butter, room temperature
125g brown sugar
125g caster sugar
40ml corn syrup
2 large eggs, room temperature
1 tsp vanilla extract
75g dried (baked) strawberries
125g white chocolate, chopped

Preheat your oven to 180C.

Line 3 cookie sheets with baking parchment and set aside.

In a large bowl, sift together the flour, milk powder, salt and baking soda. Set aside.

In the large bowl of a stand mixer or using a handheld mixer, cream the butter with the sugars and corn syrup until smooth, about 3 minutes.

Add the eggs one at a time, beating well after each addition.  Continue to beat the mixture for a further 5 minutes, the mixture will become lighter in colour.  Add the vanilla and mix well.

Add the flour mixture and mix just until fully combined. Stir in the white chocolate chunks and dried strawberries, insuring they are evenly distributed.  Shape the dough into rounds and place on the prepared cookie sheets, leaving several inches between for expansion.

Bake for 10-12 minutes or until lightly golden brown.


Deee-licious!



Tuesday, 8 May 2012

Buttercream Bakery Miniature Masterpiece Teddy Bear Zombie Mob Cupcake

Amazing Cupcakes

Chocolate Cupcake with Chocolate Buttercream, Chocolate Cake Crumb & Miniature Teddy Bear Zombie Mob.

Teddy Bear Zombie Mob Cupcake

It is no secret that I love teddy bears and they have become a sort of signature of mine. 

 I also love zombies!

Zombie Cupcake

These teddy bear zombies are the old fashioned kind of zombies, the really slow moving kind that you can run from, not the new, super speedy kind that would definitely get you...

Mini Sugarcraft

I had great fun making the tiny zombie teddy bears, I love the exposed ribs and skulls, the randomly placed limbs, the armless mob of crazed bears and that particularly nasty zombie teddy feasting on the brains of an unlucky victim, who really should have run faster.