Thursday, 28 June 2012

Buttercream Bakery Breakfast at Tiffany's Cupcakes



Holly Golightly: He's all right! Aren't you, cat? Poor cat! Poor slob! Poor slob without a name! The way I see it I haven't got the right to give him one. We don't belong to each other. We just took up one day by the river. I don't want to own anything until I find a place where me and things go together. I'm not sure where that is but I know what it is like. It's like Tiffany's.


Paul Varjak: Tiffany's? You mean the jewelry store.

Holly Golightly: That's right. I'm just CRAZY about Tiffany's!



Holly Golightly: You know those days when you get the mean reds?

Paul Varjak: The mean reds, you mean like the blues?

Holly Golightly: No. The blues are because you're getting fat and maybe it's been raining too long, you're just sad that's all. The mean reds are horrible. Suddenly you're afraid and you don't know what you're afraid of. Do you ever get that feeling?

Paul Varjak: Sure.

Holly Golightly: Well, when I get it the only thing that does any good is to jump in a cab and go to Tiffany's. Calms me down right away. The quietness and the proud look of it; nothing very bad could happen to you there. If I could find a real-life place that'd make me feel like Tiffany's, then - then I'd buy some furniture and give the cat a name!


x x x

Tuesday, 26 June 2012

Real Fruit Jelly! Strawberry & Watermelon Jelly Recipe

This Jelly packs a huge punch in the flavour department, it tastes absolutely exquisite, beautifully bold, fresh and summery.

Not only is this Jelly absolutely delicious but it also looks fantastic, like big, juicy chunks of watermelon.  It is an absolute breeze to make and will only take you about 20 minutes to whip up, just be sure to leave enough time for it to set.

Strawberry & Watermelon Jelly

400g strawberries, chopped
350g seedless watermelon, chopped
125g caster sugar
juice of 1 lime
2 tbsp gelatin powder

cooking spray

1. Using a food processor, puree the strawberries, watermelon, sugar and lime juice.  Pour the mixture through a fine-mesh sieve into a measuring jug.

2. Pour 200ml of the mixture into a small saucepan and bring to a boil.  Meanwhile pour another 200ml of the mixture into a large bowl and sprinkle the gelatin powder over the top; let stand for 1 minute.  Pour the hot strawberry and watermelon  mixture into the bowl and stir until the gelatin dissolves.  Stir in the remaining strawberry and watermelon mixture from the measuring jug.

3. Spray an 8 inch square cake pan with non-stick cooking spray, wiping out the excess with a paper towel and pour in the strawberry and watermelon mixture.  Skim the foam from the surface and refrigerate for a minimum of 4 hours, until set.

4. Unmold the jelly, invert onto a cutting board and then re-invert onto another cutting board. Cut the Jelly into squares using a sharp knife.

Enjoy!



Monday, 11 June 2012

Confetti Cookie Recipe

It has been so long!

I have to apologize for my lack of posts recently, I have been so busy at work that I haven't had the time or brain space for anything else.  June is a really busy month at the bakery and I haven't stopped to take a breath in a while.  Luckily things are going to slow down a little at the end of the month and I all will return to normal.

Today by way of apology I have a brilliant cookie recipe you're going to love.


I made these delicious Momofuku Milk Bar cookies a while ago now but luckily they were so yummy I remember them perfectly.  The cookie itself uses the same technique as a snickerdoodle cookie and the beautiful flavour evokes sweet childhood memories of funfetti cake mix. 

These cookies had a beautifully crisp shell but were wonderfully chewy underneath and despite the fact that I am usually not a big fan of this style of cookie (I'm more a chocolate chip girl), I absolutely adored these.  I would make them again in a heartbeat.


At Momofuku Milk Bar they use Bread Flour, as apposed to Plain Flour to make their cookies. This is because their cookies have such a high butter ratio and the added protein content of Bread flour helps to bind them together.  After trying this amazing recipe, I definitely want to test this theory further and will try substituting my usual Plain Flour in some of my cookie recipes to see if I notice any difference.


Confetti Cookies

Recipe adapted from Momofuku Milk Bar by Christina Tosi

Makes 15 -20 large cookies

225g unsalted butter, room temperature
300g caster sugar
50g liquid glucose (or corn syrup)
2 large eggs
2 tsp vanilla extract
400g bread flour
50g milk powder
2 tsp cream of tartar
1 tsp bicarbonate of soda
1 1/4 tsp kosher or sea salt
40g rainbow sprinkles

Combine the butter, sugar and glucose  in the bowl of a free-standing electric mixer fitted with the paddle attachment and cream together on a high speed for 2-3 minutes.  Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat the mixture on a medium-high speed for 7-8 minutes. (Do not cut corners here, it is this mixing process that gives these cookies their unbelievably perfect texture).

Sieve together the flour, milk powder, cream of tartar, bicarbonate of soda and salt. Reduce the mixer speed to low and add the dry ingredients. Add the sprinkles and mix just until the dough comes together. No longer than 1 minute.

 Remove the bowl from the mixer and using a rubber spatula, gently fold in the Birthday Cake Crumbs, ensuring they are evenly dispersed. Do not over mix the dough.

Portion out the cookie dough and place the cookies on parchment lined baking trays.  Allow plenty of space for the cookie to spread, at least 10cm. Wrap the trays tightly with cling film and refrigerate for at least 1 hour, or up to 1 week.  Do not bake the cookies from room temperature - they will not bake properly.

Pre heat the oven to 180C.

Bake the cookies for 15-18 minutes or until lightly browned, they will puff up, crackle and spread. 

Cool the cookies completely on their trays before transferring them to an airtight container to store.  The cookies will stay fresh for 5 days at room temperature and 1 month in the freezer.


I have plenty of post piling up so I will be back soon with all sorts of goodies.  In the meantime, make these cookies! You will love them, I promise.

x x x