Sunday, 17 January 2010

Christmas 2#

Hello Folks
Nothing much has happend really yesterday or today! apart from i payed tegan a suprise visit, and i ended up staying for dinner, which was Christmas 2# because her mum couldn't taste the first one ! It was brillant and basically her family are literally the most welcoming/ lovely people (i wish i lived there *sigh*) anyway after we played this funny game called Compatlibly and it was awesome i mean it is christmas after all... there was this really funny biddy card it was soooo funny and we were in stitches and Dj spence/ Spin/ Spence was cracking some v. funny jokes ! i personally think he was a big sozzeled from his wine/ beer and acholic chocolates ! Anyway not a long post today
All My Love
p.s Daily recipe is Blackberry Crisp i made it for Dessert after the sunday roast i will be having later !

1/2 cup plus 1 tablespoon butter
3/4 cup rolled oats
1/2 cup flour
1/2 cup light brown sugar
1/2 cup flaked almonds
1/4 cup sunflower kernels
1 teaspoon ground cinnamon
4 cups blackberries
1/4 cup vanilla or granulated sugar
2 teaspoons cornstarch

Preheat the oven to 400ºF. Melt the butter and put to one side for a mo.
Combine the oats, flour, brown sugar, almonds, kernels, and cinnamon in a bowl. Tip the blackberries into a wide shallow baking dish (I used one here with a 3-cup capacity), sprinkle over the vanilla sugar and cornstarch, and tumble about to mix.
Stir the melted butter into the crisp topping and spoon on top of the blackberries to cover but not absolutely thoroughly. Bake for 25 minutes and serve with ice cream or heavy cream. xxxx

Friday, 15 January 2010

Yes its a wedding cake. (29 days ...)

I wanted to research wedding cakes today just have a look at the advance sugarpaste some bakerys can do ! Im no where near as good as that, but im learning slowly. Many thanks to Ally as she gave me a book for Christmas with all about how to ice cakes and stuff its AWESOME ! (but from river island, which i found really random ). Ok so on today back to normal with routine, and they didn't exactly ease us in slowly. In english i have soooo much work to do for my next piece of coursework its horrible, we have these double sided sheets that we have to fill out and i havent done any of them. So then it was on to science with Mr Hill, just dont even blooming go there ! Break was normal and double german, the good part was the break inbetween the lessons and the annual biscuit giving (morrisions own custard creams of course :D) At lunch we got Zara to do the HAND SHAKKEEE as she would say YEAHH BOII, naww and i was accused of being a lesbian by Zara (by the way im not !! )normal Maths with Mrs Woodward if she gets anymore suprised her eyebrows will knit in to her hairline ! I had to get extra tutition after school it was LOLZZZ anyway Ict was a laugh caught up with Tim who i havent spoken to in ages, just text him actually. Tonight im having Erin and Tiggy Mc Tig over, for a friday night gathering (there sorta tradition, its where the FLOO-RIDAA idea imerged from DUH.) So saturday tomorrow REVISION here we come and of course an annual lie in :D
All My Love
p.s Heres the daily recipe, i was imformed that i didnt write what the other one was sorry it was vanilla cup caked with choclate topping ! Todays is a good old bakewell tart its lovely but quite difficult. Man this is gunna take a while to type here goes...
125g unsalted butter , at room temperature
90g golden caster sugar
1 large egg
250g plain flour
300g unsalted butter , at room temperature
275g golden caster sugar
2 large eggs , lightly beaten
1 tsp vanilla extract
300g ground almonds
3 tbsp plain flour
3-4 tbsp strawberry jam (ideally homemade or reduced-sugar if bought)
2 tbsp apricot jam mixed with 1-2 tsp boiling water, to glaze

For the pastry, put the butter and sugar in a food processor and whizz until just combined. Add the egg and blitz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together (be careful not to over-process, or the dough will become tough). Add a tbsp of cold water if the dough seems too dry. Knead lightly on a floured surface and shape into a flat disk. Wrap in clingfilm and chill for 30 minutes before using.
Once chilled, roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then use most of it to line a 23-25cm-wide, 4cm-deep fluted tart tin with a removable base. Leave a little excess pastry sticking up above the tin and chill for 30 minutes.
Heat the oven to 190C/fan 170C/gas 5. Meanwhile, re-roll the pastry trimmings into a rough rectangle, long enough to fit the top of the tart, and transfer to a baking sheet. Use a ruler as a guide to cut neat 1cm strips. These will be used to decorate the tart. Chill until needed.
Line the pastry tin with foil and fill with baking beans. Bake blind for 15-20 minutes until the pastry is firm and lightly golden round the edges. Remove the foil and beans and return to the oven for another 5 minutes, until the base is golden and you don't see any uncooked patches. Take the pastry out of the oven to cool slightly and turn the oven down to 180C/fan 160C/gas 4.
For the topping, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and vanilla, then fold through the ground almonds and flour.
Trim off the excess pastry from the cooked shell. Spoon a thin layer of strawberry jam over the base of the pastry, then spread the topping over the jam. Use the pastry strips to create a lattice pattern on top of the filling, leaving about 2cm gaps between the strips and trimming off any ends that protrude. Bake for 35-40 minutes until the top is a light golden brown. Remove from the oven and leave to cool. While the tart is still warm, brush a little apricot glaze over the top. Allow to cool completely before slicing and serving.

Thursday, 14 January 2010

1 month to go..

Hello Everybody,
I hope you liked my photos, i really fancy a Krispy Kreme doughnut right now and i thought that that one was extra cute, almost to good to eat, :D. So this is my first ever proper post on, of course the Sophies Bakery Blog. Im pretty excited, here what happend today then,
You may have been hearing about the big freeze in Britain at the moment and lots of schools have been shut (my school was shut from tuesday last week till monday it was then open till tuesday then shut again yesterday, sorry for that little outburst there!)
Anyway we were back today but luckly didnt have to go to school until 9.10am so a kinder lie-in was in order. After arriving at school and giving my friend Kate her birthday present (but it was yesterday, but were werent in blah blah blah..) it was to registartion with Nat, Robyne and Steve ok so Nat talks to me but Steve and Robyne sit at the back so i dont really talk to them much. This morning was interesting because Miss Jones made a ponit about me being the type of person to start a petition i was like
"What the hell are you on about" silly billy.
Then to drama, which i hate , but i was made to take it for my options so im stuck with it now, good bye photography with Tiggy Mc Tig ... After that we had break and i was waiting for all the girls in the Canteen then some year 11 ponited out that all my friends were sat the other side of the canteen. I felt like such a plonker. Kate gave as all some birthday cake that her mum had made. It was YUMMMYY so i had two slices but then i think i ate Katherines bit so i felt bad. (I love food you seen duh.. ^^)
Then on to P.E complete with Mcmuffin, Pengellz and Eddy the Edwards after much embarrrisment from swearing in front of Mr talyor and getting a telling off :S We headed down to BADMINTTOONNN. I bearly did any, instead i thought of sunny beaches and waving palm trees of Florida , YEAHH BOIII (Zara a slight gansta talk there) its in actually fact one month today, we are gunna be on the plane right this time in one month. So a 5 min rave was in order !
Slight quietness between the group at lunch everyone is tired i think
On to english, which nothing intersting happend and science in the good old spakker set YAY. All they go on about is exams and how important they are. Speaking of which i probably should do my homework in a min.
Anyway i promise not all my posts will be this long in the future
All My Love
P.S, Here is the daily recipe ...

150ml pot natural yogurt
eggs , beaten
1 tsp
vanilla extract
175g golden caster sugar
140g self-raising flour
1 tsp
baking powder
100g ground almonds
175g unsalted butter , melted
For the White Chocolate Frosting
100g white chocolate
140g unsalted butter
140g icing sugar
Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.
Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.
These turn out brillant and are great for tea partys and friendly gatherings ! Garnish maybe with sugarpaste flowers or sliver edible balls

Wednesday, 13 January 2010

Hello there folks :D

Hello there guys,
My names Sophie and I have recently been introduced to blogging by one of my two best friends :D Tegan and Erin. One of my greatest passions in life is baking and I plan to share with you some of my recipes that I have enjoyed and that you might like to try. It will also feature my day to day life, and the lessons I have learnt that day. I hope you enjoy it and a new post will be up soon
All my Love
P.s Thank you to Tegan Marlow and Erin Rimmer for showing me this awesome SHIZZEL
(Yes i do come out with random/ corny phrases like that!)
p.p.s It will also feature a daily recipe :D