Golf Themed Gluten Free Birthday Cake

Another picture I just have to share with you, although again this Golf Themed Gluten Free Birthday Cake  was not baked by me but by Cupcakes by Dominique. This was also made for my Granddad who now shares his birthday with our wedding anniversary. He is Gluten free so we also knew he would not be able to eat Our Wedding Cake so it seemed even more of a reason to surprise him. We left the brief quite open and were thrilled with the final result.

Golf Themed Gluten Free Birthday Cake

Golf Themed Gluten Free Birthday Cake

We would like to thank Dominique once again for Granddads Golf Themed Gluten Free Birthday Cake .

Our Wedding Cake

I am very excited to share a picture of Our Wedding Cake with you, this was not made by me but by Cupcakes by Dominique and was just simply amazing.

Our Wedding Cake

Our Wedding Cake

It was a an 8 inch carrot cake, a 10 inch lemon cake and a 12 inch chocolate cake. We had our own topper custom made and it looked just like this;

Our Wedding Cake Topper

Our Wedding Cake Topper

This was to incorporate a little of what my husband does into our wedding. We had the best day and our friends and family were such a big part of it. Here is a sneak peek at our day for you!

Our Wedding Day

Our Wedding Day

We hope that you love Our Wedding Cake as much as we did!

Crispy Homemade Cheese Sticks

This is now the first recipe  I am sharing as a married woman! And even though after a week back in England preparing for the wedding, the wedding then flying off to Florence for our Mini Honeymoon I still had to get baking when we got back yesterday! I love being on holiday but I miss my kitchen and I really miss baking.

Not sure how or why but I was just perusing online and saw a recipe for Crispy Homemade Cheese Sticks with Cayenne Pepper, this did not sound appealing so I took out the Cayenne Pepper. As a result I made Crispy Homemade Cheese Sticks and here is my recipe:

Ingredients

  • 125g of Flour
  • 137g of Cheese
  • 82g of Butter
  • 1/2 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 1/4 tsp of Black Pepper
  • 62ml of Water
Crispy Homemade Cheese Sticks

Crispy Homemade Cheese Sticks

Method

  1. Preheat the oven to 200C and line a baking tray with parchment
  2. Add the flour, cheese, butter, baking powder, salt and pepper to a large bowl and combine
  3. Slowly add the water bit by bit to create a firm dough
  4. Once combined you can start rolling out the dough on a lightly floured surface
  5. I did this by taking a small chunk of the dough at a time and rolling it to a thickness slightly larger than a pencil, I then cut them to 10cm so they look symmetrical, you can add the cut offs back to your dough
  6. Repeat this until you have used all of the dough, I would recommend leaving 2-3cm between the sticks when baking as they do grow
  7. Then you can pop them in the oven for 6-8 minutes, until golden brown

My Husband (writing this because I can) said that these Crispy Homemade Cheese Sticks were better than the ones from a bakery so I think that says it all!

Lemon Cupcakes

Changing the theme, slightly, from chocolate cupcakes to cupcakes with no chocolate… Here is my exquisite recipe for Lemon Cupcakes:

Ingredients

  • 175g of Butter
  • 100g of Sugar
  • 100g of Flour
  • ½ tsp of Bicarbonate of Soda
  • 1 tsp of Baking Powder
  • 2 Eggs
  • Zest of 2 Lemons (the ones I used were quite small)
  • 8 tbsp of Lemon Juice
  • 100g of Icing Sugar
Lemon Cupcakes

Lemon Cupcakes

Method

  1. Preheat the oven to 180C (Fan) and put your cupcake cases into your tray
  2. Sift the sugar into a bowl and add 100g of the butter and cream until smooth
  3. Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the eggs and whisk until smooth
  5. Finally add the zest of one lemon and 4 tablespoons of lemon juice and combine
  6. Then spoon into your cupcake cases and bake for 10-12 minutes until cooked (the best way to tell is to gently push the cupcake and if it springs back, it is ready)
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar into a bowl and add the remaining butter
  9. Cream together until smooth
  10. Then add the zest of the other lemon and 4 tablespoons of lemon juice and mix thoroughly
  11. You can then use a palette knife or icing bag to decorate your cupcakes!
  12. If you have sugar decoration you can sprinkle this over the top to finish!

Chocolate rich cakes and puddings are always great and really delicious, but sometimes, just sometimes I would like something a little bit lighter and more refreshing.

These Lemon Cupcakes are just as much of a treat as a rich chocolate cake but also do not leave you feeling that sickly feeling afterwards.

Experimenting with a sharper sour flavour has inspired me to get a little bit more creative with my cupcakes. So my next batch will be inspired by something, I have not decide what yet, perhaps a cocktail or my favourite ice cream…

In the meantime, I would love to hear your ideas and maybe one of them will be just what I am looking for!

Chocolate Chip Cupcakes

My recipe this weekend keeps it a little bit simple, but no less delicious. These were made to take to a friends birthday party as we were strictly told no gifts, but cake is cake right, who can say no to that?

I was not the only one to have that thought and there were 2 cakes and my Chocolate Chip Cupcakes to be shared around. You can never have enough cake right?

Ingredients

  • 175g of Butter
  • 100g of Sugar
  • 100g of Flour
  • ½ tsp of Bicarbonate of Soda
  • 1 tsp of Baking Powder
  • 2 Eggs
  • 100g of Dark Chocolate
  • 50g of Icing Sugar
  • 25g of Cocoa

 

Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

Method

  1. Preheat the oven to 180C (Fan) and put your cupcake cases into your tray
  2. Sift the sugar into a bowl and add 100g of the butter and cream until smooth
  3. Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the eggs and whisk until smooth
  5. Finally add the dark chocolate (cut into small pieces) and stir in
  6. Then spoon into your cupcake cases and bake for 10-12 minutes until cooked (the best way to tell is to gently push the cupcake and if it springs back, it is ready)
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar and cocoa into a bowl and add the remaining butter
  9. Cream together until smooth
  10. You can then use a palette knife or icing bag to decorate your cupcakes!

These Chocolate Chip Cupcakes may be simpler than some of the other cupcakes I bake but they are no less delicious. If kept at room temperature the chinks of dark chocolate will stay moist giving you a flash of rich smooth chocolate among the fluffy sponge.

Tip

In baking recipes like this I would always recommend using dark chocolate over milk chocolate. The higher cocoa content means it keeps it shape and flavour without adding additional moisture to the mix!

Summer Visitors in Berlin

I love Berlin in the summer, especially when it is hot and the weekend! This year it appears that Autumn has come early to Berlin but not before we had a few more visitors come to stay with us. The longer you live in a place the more I think you take it for granted and forget to enjoy the things that make you love it. When we have friends and family come to stay it is the perfect excuse to do those things all over again. I have not shared much about living in Berlin recently so here is a little bit about our Summer Visitors in Berlin:

First of all my mum came to stay;

Mum and I at Brandenberger Tor

Mum and I at Brandenburger Tor

Then later in the month, David’s cousin Jess also came to visit during her Summer is Europe;

David and Jess by the Spree

David and Jess by the Spree

The best thing about having guests is that you get to do things, that once you have lived here for a while, you no longer do! Sometimes just being a tourist is OK and makes you see the city that you walk through everyday look a little different.

2 of my favourite things to do are:

The first is Ku’Damm – starting at Wittenbergplatz you can visit the KaDeWe (high-end department store) and then walk along the shopping street of Ku’Damm, of course stopping for a cake or ice cream along the way.

Secondly is to walk from Friedrichstr station along the Spree to the Reichstag then following the old path of the wall past Brandenburger Tor, the Jewish Memorial and finishing at Potsdamer Platz.

Luckily both of these things include lots of tourist spots and are definitely part of my tourist guide to Berlin!

Walnut, Orange and Dark Chocolate Chunky Cupcakes

Last week was a big cupcake baking week, with visitors and birthdays I made 72 cupcakes this week. So the first recipe I want to share follows a similar theme to my last one but with a little twist (to make it even better). Here is my recipe for Walnut, Orange and Dark Chocolate Chunky Cupcakes:

Ingredients

  • 175g of Butter
  • 100g of Sugar
  • 100g of Flour
  • ½ tsp of Bicarbonate of Soda
  • 1 tsp of Baking Powder
  • 2 Eggs
  • 50g of Crushed Walnuts
  • 100g of Dark Chocolate
  • Zest of 1 Orange
  • 4tsp of Orange Juice
  • 50g of Icing Sugar
  • 25g of Cocoa

Walnut, Orange and Dark Chocolate Chunky Cupcakes

Walnut, Orange and Dark Chocolate Chunky Cupcakes

Method

  1. Preheat the oven to 180C (Fan) and put your cupcake cases into your tray
  2. Sift the sugar into a bowl and add 100g of the butter and cream until smooth
  3. Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the eggs and whisk until smooth
  5. Finally add the walnuts and dark chocolate (broken into chunks), orange zest and juice and stir
  6. Then spoon into your cupcake cases and bake for 12-15 minutes until cooked (the best way to tell is to gently push the cupcake and if it springs back, it is ready)
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar and cocoa into a bowl and add the remaining butter
  9. Cream together until smooth
  10. You can then use a palette knife or icing bag to decorate your cupcakes!

The basic difference in these Walnut, Orange and Dark Chocolate Chunky Cupcakes is the orange sponge, opposed to the chocolate sponge before. I think, possibly dangerously, it improves these cupcakes. It makes them lighter and a little less sickly, which unfortunately or not means you can eat twice as many!!

Chunky Chocolate and Walnut Cupcakes

With a friend coming over for a girls night, I basically felt obliged to make something rich, yummy and naughty. With limited resources in my kitchen and no desire to go to the shops I had to think on my feet and here is my creation: Chunky Chocolate and Walnut Cupcakes.

Ingredients

  • 100g of Butter
  • 50g of Sugar
  • 40g of Flour
  • 20g of Cocoa
  • 1/4 tsp of Bicarbonate of Soda
  • 1/2 tsp of Baking Powder
  • 1 Egg
  • 25g of Walnuts
  • 50g of Dark Chocolate
  • 40g of Icing Sugar
  • 1 tsp of Orange Essence
Chunky Chocolate and Walnut Cupcakes

Chunky Chocolate and Walnut Cupcakes

Method

  1. Preheat the oven to 180C (Fan) and put 6 cupcake cases into your tray
  2. Sift the sugar into a bowl and add 50g of the butter and cream until smooth
  3. Then sift in the flour, 10g of the cocoa, bicarbonate of soda and baking powder and mix until crumbly
  4. Then add the egg and whisk until smooth
  5. Finally add the walnuts and dark chocolate (broken into chunks) and stir
  6. Then spoon into your cupcake cases and bake for 12-15 minutes until cooked
  7. Once the cupcakes have cooled you can start on the frosting
  8. Sift the icing sugar and 10g of cocoa into a bowl and add the remaining butter
  9. Cream together then add the orange essence just before it is ready
  10. You can then use a palette knife or icing bag to decorate your cupcakes!

I do not want to brag but these Chunky Chocolate and Walnut Cupcakes were delicious, they were rich and the whole chunks of dark chocolate made them almost chewy. Perfect for an evening in, or even before and after an evening out I think.

It really does give you a great satisfaction to make up a recipe rather then using someone else’s and have it come out just perfectly. I think everyone should try this a little bit more as you might just surprise yourself!

 

Once again, I am still baking, just sucking in blogging, but if your bare with me you will keep getting new recipes to try!!

Vanilla Cupcakes with Peanut Butter Frosting

This week there is a theme, cupcakes and peanut butter. With that there is really not much to explain but instead I would just like to introduce you to another lovely recipe combining both of these things! Here is my recipe for Vanilla Cupcakes with Peanut Butter Frosting:

Ingredients

  • 100g of Plain Flour
  • 100g of Sugar
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 175g of Butter
  • 2 Eggs
  • 75g of Icing Sugar
  • 75g of Peanut Butter
  • 12 Mini Peanut Butter Cups
Vanilla Cupcakes with Peanut Butter Frosting

Vanilla Cupcakes with Peanut Butter Frosting

Method

  1. Preheat the oven to 180C
  2. Prepare your bun tin with your paper cake cases for later
  3. Sift the sugar into a bowl and add 100g of the butter then cream together until smooth
  4. In a separate bowl sift the flour, baking powder and bicarbonate of soda together
  5. Then slowly add the dry mixture to the creamed butter mix until crumbly
  6. Add the 2 eggs and whisk until smooth
  7. Pour the mixture evenly into the cake cases
  8. Bake in the oven for 16-18 minutes
  9. Once cooked allow to cool thoroughly
  10. Once cool sift the icing sugar into a bowl
  11. Then add the final 75g of butter and cream until smooth
  12. Add the peanut butter to the mix and stir until combined
  13. Use a pallet knife or icing bag to decorate the top of the cupcakes with the frosting
  14. Then pop a peanut butter cup on the top to finish!

These Vanilla Cupcakes with Peanut Butter Frosting were a lot less sickly than when I used chocolate cupcakes so I would definitely say that these are a firm favourite of mine at the moment, not that with a wedding coming up I should be eating cupcakes! Oops! I will just have to make sure there lots of people around to eat them so I can keep on baking, and having one of course!