I’ve made various stollens over the years but always come back to this recipe as it’s the stollen I recognise. I spent some of my childhood growing up in Berlin and remember the Christmases there with fond memories. Nothing compares to their Weihnachtsmarkts of which there is over 50 spread all over the city. The smell of the glühwein, gingerbread, bratwurts and kartoffelpuffer intermingled with the crisp, cold winter air and, if you were lucky, the odd fleck of snow.
There are two ways of making stollen; with yeast or without yeast. This version doesn’t contain yeast and is the type I prefer. Read the rest of this entry →
Your baked bean tin cakes should be nicely fed now so it’s time to get covering them in marzipan. You need to leave at least 24 hours between covering the cake marzipan and icing to allow the marzipan tp dry and stop the oils from the marzipan leaching and spoiling the white icing. One of the reasons for covering a fruit cake in marzipan is to act as a foundation for the icing. It’ll help to hide the major lumps and bumps of the cake beneath. Read the rest of this entry →
We don’t celebrate Halloween as such in our household. Well we don’t trick or treat or encourage trick or treaters, but I do use it as an opportunity to take something and give it a gruesome twist. Last year was a Sweeney Todd Pie to accompany my Mrs Lovatt costume. This year as inspired by a copy of A Zombie Ate My Cupcake the publishers kindly sent me I used the instructions in the book on how to make black beetles and designed a cake around it. I used marzipan to make the beetles as I had some left from a cake decorating job. In amongst the marzipan beetles modelled on cockroaches and scarab beetles there is one little beetle with friendly eyes. This was the first beetle I made but decided the cakes would be too cute if he was on all of them.
Why have I called them Black Velvet cakes? well given Red Velvet cakes are essentially chocolate cakes with a bucketful of red food colouring (I duck as cake spatulas are hurled at me from Red Velvet Cake enthusiasts) added I decided to christen these Black Velvet cakes because they are simply chocolate cakes with black food colouring added to darken the colour. Weirdly although I used my usual chocolate cake recipe they tasted more chocolatey with the addition of the black food colouring. I’m sure this is purely psychological because the colouring makes the cakes look richer. I’ll admit cocked up slightly with the icing. My own fault for not adding the icing sugar gradually. I added too much icing sugar and it turned almost in to a paste, but I was able to spread it on to the cakes without too many problems. Thankfully in this case the icing was acting more like a glue and would be hidden under the edible dirt.
Gross fact: black marzipan when accidentally rolled the wrong way looks suspiciously like mouse/rat/bat droppings. While this could have given the cakes a rather disturbing twist I didn’t think the recipients of the cakes, Hubs’ workmates, would appreciate it or ever ask me to bake for them again! I’ve entered these cakes to English Mum’s Big Autumn Bakeoff.
Black Velvet Beetle Cakes
makes 12 fairycake sized cakes
80g self-raising flour
20g cocoa powder
100g caster sugar
1 tsp vanilla extract
black food colouring
90g unsalted butter
150g icing sugar
1 tbsp cocoa powder
black food colouring
edible lustre dust (I used antique gold and snowflake)
70g oreos, just the biscuits minus the cream filling
1) Preheat oven to 180°c and line a bun tin with fairy cake liners.
2) In a bowl beat together the butter and caster sugar until it is light and fluffy then one at a time stir in the eggs. Don’t worry if it begins to look curdled. Mix in the vanilla extract.
3) Fill each liner 2/3 with cake mix. Bake for 15-20 min until risen and pass the cocktail stick test.
4) While the cakes are cooling make the beetles. First knead black food colouring into the marzipan until evenly coloured. Pinch off a Malteser sized piece of marzipan and roll into a rugby ball shape. Place on a piece of clingfilm and gently press to flatten. Shape into a beetle shape. Mark the head and wings using a teaspoon. Add additional detail with a knife and cocktail stick. Brush lightly with lustre dust. Roll six mini sausages out of the marzipan about 1.5 cm long. Attach two of the legs near the head and the other four to the rear. Leave on the clingfilm to dry for few hours.
5) In a bowl beat together the butter, then gradually add the icing sugar and cocoa until light and fluffy. Slowly add the black food colouring until you have the desired colour. Adding a small amount of red dye can help it stop looking like something you may concrete bricks together with. Using a pallet knife use nearly all of the buttercream to coat the cakes.
6) In a blender blitz the Oreo biscuits (or similar chocolate biscuit) then coat the cakes with this edible dirt. Pat down slightly to help it stick.
7) Place a small blob of buttercream on the bottom of the beetle then stick on to the cake. It helps keep the beetle on the cake if you mould it slightly to the shape of the cake.