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

Hello,

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

Sophie

xx

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...

Indredients
125g unsalted butter , at room temperature
90g golden caster sugar
1 large egg
250g plain flour
TOPPING
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

Method:

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.