Show us your buns
Discussion
I made my specialty tonight.... Pecan Cherry Vanilla Shortbread. Melt-in-the mouth gorgeous.
Recipe...
260g plain flour
225g unsalted butter
145g light brown sugar
100g pecan nuts, toasted and chopped
1 small tub of glace cherries, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt
Cream the sugar and butter, and add the vanilla extract. Once fully mixed, add the salt to the flour, then add this to the mixture, stirring all the time. Then add the pecans and cherries. Mix thoroughly into a ball, roll out to about half a centimetre thick, and cut out small round biscuits with a cookie cutter or similar. Place the biscuits on lightly oiled greaseproof paper on a baking tray, and put in the middle of a preheated oven at 180c. Leave until they are only just turning golden brown (usually around 8-10 mins). They will still be slightly soft in the middle - so, carefully use a spatula or knife to place them onto a wire tray. They will harden up as they cool down.
Recipe...
260g plain flour
225g unsalted butter
145g light brown sugar
100g pecan nuts, toasted and chopped
1 small tub of glace cherries, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt
Cream the sugar and butter, and add the vanilla extract. Once fully mixed, add the salt to the flour, then add this to the mixture, stirring all the time. Then add the pecans and cherries. Mix thoroughly into a ball, roll out to about half a centimetre thick, and cut out small round biscuits with a cookie cutter or similar. Place the biscuits on lightly oiled greaseproof paper on a baking tray, and put in the middle of a preheated oven at 180c. Leave until they are only just turning golden brown (usually around 8-10 mins). They will still be slightly soft in the middle - so, carefully use a spatula or knife to place them onto a wire tray. They will harden up as they cool down.
Been waiting for some Wilton food colourings to arrive to try these out. Not bad for a first attempt I thought. I hate the oven as its fan only and always seems to over do but I should be out of rented in the next couple of weeks and have a optional fan on my oven!
Anyway, rainbow fairy cakes - my daughter loved them. Am going to make a large cake version soon. Also going to make the colours a bit more vivid.
Anyway, rainbow fairy cakes - my daughter loved them. Am going to make a large cake version soon. Also going to make the colours a bit more vivid.
Ok. Recipes as requested. First one for jam doughnut muffins.
Makes 8 very large or 12 medium-large 'muffins'
300g self-raising flour
135g cup caster sugar
80ml vegetable oil
1 large egg
150ml of plain yoghurt or soured cream
50ml milk
Sachet of vanilla sugar or 1 tsp vanilla extract
Jam (I chose a seedless raspberry jam for this - has a more 'jelly-like' consistency which I think is perfect for doughnuts)
1. Combine the dry ingredients and a pinch of salt into a large bowl.
2. Put all the wet ingredients into a jug and mix together with a fork.
3. Pour the combined liquid into the dry ingredients and pull together with the fork.
4. You'll get a thick, sticky, heavy mass. More like a soft dough than a sponge cake mix.
5. Put a tablespoon of the mix into each muffin case. 'Dent' the centre and put a blob of jam in; then add another blob of the 'dough' to cover.
6. 180C normal oven; 160C fan oven. Bake until tanned - probably 15-18 mins.
7. Once they buns are out of the oven and coolish, melt 50g butter. Then mix some caster sugar in a bowl with a little cinammon. Brush the tops of the buns generously in the butter and then roll the tops in the sugar mix.
Put the kettle and scoff yourself to death!
N.B. The jam will 'make a break' for the surface during cooking. Don't worry; the more the jam spreads along the bun's 'fault lines', the yummier the finished product.
Makes 8 very large or 12 medium-large 'muffins'
300g self-raising flour
135g cup caster sugar
80ml vegetable oil
1 large egg
150ml of plain yoghurt or soured cream
50ml milk
Sachet of vanilla sugar or 1 tsp vanilla extract
Jam (I chose a seedless raspberry jam for this - has a more 'jelly-like' consistency which I think is perfect for doughnuts)
1. Combine the dry ingredients and a pinch of salt into a large bowl.
2. Put all the wet ingredients into a jug and mix together with a fork.
3. Pour the combined liquid into the dry ingredients and pull together with the fork.
4. You'll get a thick, sticky, heavy mass. More like a soft dough than a sponge cake mix.
5. Put a tablespoon of the mix into each muffin case. 'Dent' the centre and put a blob of jam in; then add another blob of the 'dough' to cover.
6. 180C normal oven; 160C fan oven. Bake until tanned - probably 15-18 mins.
7. Once they buns are out of the oven and coolish, melt 50g butter. Then mix some caster sugar in a bowl with a little cinammon. Brush the tops of the buns generously in the butter and then roll the tops in the sugar mix.
Put the kettle and scoff yourself to death!
N.B. The jam will 'make a break' for the surface during cooking. Don't worry; the more the jam spreads along the bun's 'fault lines', the yummier the finished product.
Second recipe: the little cheesecakes. This recipe will deliver one medium-sized (10") cheesecake or a dozen smaller ones as I made above. Sometimes, I'll make a bit of sweet pastry to line the muffin tin 'cups' with, to give the cakes a more uniform shape (as cheesecake shrinks as it cools)
2 x 250g tubs of quark (from Tesco or Sainsbury. Waitroe quark is fine for desserts but way too soft for baking)
284ml soured cream
284ml double cream
20g caster sugar
3 large eggs (pre-beaten)
juice of a lemon or half a lime
2 sachets of vanilla sugar (or two little capfuls of vanilla extract)
Sour cherries - I get mine in a jar from Lidl; pretty sure Aldi sell them too.
1. Drain the cherries well; leavethem in a sieve, moving them about every few minutes to ensure as much liquid as possible is drained away.
2. Combine the quark, both creams, sugars, eggs, lemon/lime in a large bowl. Mix very well; electric whisk is great.
3. If you're going to line the tray or little muffin cases, do it now.
4. Carefully fold cherries in and then put mix into case(s).
5. Bake in a coolish oven; 170C normal oven, 140C fan oven for about an hour. Keep an eye on it; top(s) should a bit tanned and the cheescake will still be 'wobbly'.
6. Turn oven off and leave in oven with door closed for an hour to cool slowly. (Minimises cracing and collapse.
7. Rule Numero Uno with cheesecake: NEVER eat it the same day you bake it. Once it is cool, put it in the fridge overnight. Then, next day, get it out of the fridge an hour or so before serving to bring it back to room temperature.
Tea with the jam doughnut muffins; very definitely coffee with cheescake. Enjoy!
2 x 250g tubs of quark (from Tesco or Sainsbury. Waitroe quark is fine for desserts but way too soft for baking)
284ml soured cream
284ml double cream
20g caster sugar
3 large eggs (pre-beaten)
juice of a lemon or half a lime
2 sachets of vanilla sugar (or two little capfuls of vanilla extract)
Sour cherries - I get mine in a jar from Lidl; pretty sure Aldi sell them too.
1. Drain the cherries well; leavethem in a sieve, moving them about every few minutes to ensure as much liquid as possible is drained away.
2. Combine the quark, both creams, sugars, eggs, lemon/lime in a large bowl. Mix very well; electric whisk is great.
3. If you're going to line the tray or little muffin cases, do it now.
4. Carefully fold cherries in and then put mix into case(s).
5. Bake in a coolish oven; 170C normal oven, 140C fan oven for about an hour. Keep an eye on it; top(s) should a bit tanned and the cheescake will still be 'wobbly'.
6. Turn oven off and leave in oven with door closed for an hour to cool slowly. (Minimises cracing and collapse.
7. Rule Numero Uno with cheesecake: NEVER eat it the same day you bake it. Once it is cool, put it in the fridge overnight. Then, next day, get it out of the fridge an hour or so before serving to bring it back to room temperature.
Tea with the jam doughnut muffins; very definitely coffee with cheescake. Enjoy!
V8mate said:
Second recipe: the little cheesecakes. This recipe will deliver one medium-sized (10") cheesecake or a dozen smaller ones as I made above. Sometimes, I'll make a bit of sweet pastry to line the muffin tin 'cups' with, to give the cakes a more uniform shape (as cheesecake shrinks as it cools)
2 x 250g tubs of quark (from Tesco or Sainsbury. Waitroe quark is fine for desserts but way too soft for baking)
284ml soured cream
284ml double cream
20g caster sugar
3 large eggs (pre-beaten)
juice of a lemon or half a lime
2 sachets of vanilla sugar (or two little capfuls of vanilla extract)
Sour cherries - I get mine in a jar from Lidl; pretty sure Aldi sell them too.
1. Drain the cherries well; leavethem in a sieve, moving them about every few minutes to ensure as much liquid as possible is drained away.
2. Combine the quark, both creams, sugars, eggs, lemon/lime in a large bowl. Mix very well; electric whisk is great.
3. If you're going to line the tray or little muffin cases, do it now.
4. Carefully fold cherries in and then put mix into case(s).
5. Bake in a coolish oven; 170C normal oven, 140C fan oven for about an hour. Keep an eye on it; top(s) should a bit tanned and the cheescake will still be 'wobbly'.
6. Turn oven off and leave in oven with door closed for an hour to cool slowly. (Minimises cracing and collapse.
7. Rule Numero Uno with cheesecake: NEVER eat it the same day you bake it. Once it is cool, put it in the fridge overnight. Then, next day, get it out of the fridge an hour or so before serving to bring it back to room temperature.
Tea with the jam doughnut muffins; very definitely coffee with cheescake. Enjoy!
WOOF!2 x 250g tubs of quark (from Tesco or Sainsbury. Waitroe quark is fine for desserts but way too soft for baking)
284ml soured cream
284ml double cream
20g caster sugar
3 large eggs (pre-beaten)
juice of a lemon or half a lime
2 sachets of vanilla sugar (or two little capfuls of vanilla extract)
Sour cherries - I get mine in a jar from Lidl; pretty sure Aldi sell them too.
1. Drain the cherries well; leavethem in a sieve, moving them about every few minutes to ensure as much liquid as possible is drained away.
2. Combine the quark, both creams, sugars, eggs, lemon/lime in a large bowl. Mix very well; electric whisk is great.
3. If you're going to line the tray or little muffin cases, do it now.
4. Carefully fold cherries in and then put mix into case(s).
5. Bake in a coolish oven; 170C normal oven, 140C fan oven for about an hour. Keep an eye on it; top(s) should a bit tanned and the cheescake will still be 'wobbly'.
6. Turn oven off and leave in oven with door closed for an hour to cool slowly. (Minimises cracing and collapse.
7. Rule Numero Uno with cheesecake: NEVER eat it the same day you bake it. Once it is cool, put it in the fridge overnight. Then, next day, get it out of the fridge an hour or so before serving to bring it back to room temperature.
Tea with the jam doughnut muffins; very definitely coffee with cheescake. Enjoy!
desyboy said:
V8mate said:
You baked the football-shaped bit of cake in one piece, right? 
No, you can get a ball shaped tin thats in 2 halves. you bake each seperate, then join with jam and cream.The tin for that huge 'cupcake' a few posts back is similar - one big tray with two 'pots' of completely different shape which bakes two cakes to be 'glued' together.
desyboy said:
Here's a couple of my recent efforts.
Very Good!!! 
And I raise you a classic mini:
SWMBO makes birthday cakes for the kids every year in different characterised forms - this however was a cake for a mate whos brother owns a little classic mini.
Not bad for a pile of sugar paste icing and some sponge cake
Edited by A911DOM on Sunday 28th February 18:08
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