Saturday, 21 July 2012

Marvel creations

If you havent already noticed theres a huge Marvel revival going on at the moment. I personally am very pleased about this because Spiderman is my absolute favourite super hero ( followed closely by Batman) both of which have been turned into new movies released in the last couple of weeks.

I thought I'd share some cool cupcakes and baking I've found online before I attempt my own tomorrow night (we are going to watch Batman the Dark night rises)



These are just made with black fondant and cut free hand (using a picture as the template) pretty effective and cool! I'm going to make mine with chocolate which I think will be just as good and taste better:)

Then I saw these bad boys!  The coolness is outstanding! heres what they could look like all iced up

I did a quick google search and found out these little cake pans are all the rage in the US at the moment... so obviously this made me want to get some too!

www.Kiwicakes.co.nz has some pretty awesome ones like...Darth Vadar and Spiderman:)


I also found this cake! Talk about amazing right? I'd love to try and make this one day I especially love the Captain America layer.



Monday, 9 July 2012

River cottage's pear and almond cake

Pear-and-almond-cake

I saw this on River Cottage last Tuesday and was thinking about it all week so on Saturday I rummaged around in my cupboard looking for ground almonds so I could bake it. Luckily! I found some (not really enough for the recipe) but I used them anyway and the cake was so delicious! I think it's the perfect cold winter's night dessert. Plus it looks pretty impressive so you could easily make it for a dinner party.

Ingredients

  • 150g unsalted butter, softened
  • 3/4 cup caster sugar
  • 2 medium eggs
  • 3/4 cup self raising flour
  • 75g ground almonds
  • A good pinch of cinnamon
For the caramelised pears:
  • 3 pears (reasonably firm, but not rock hard)
  • 25g unsalted butter
  • 1 tbsp granulated sugar

METHOD

How to make pear and almond cake

1. Preheat oven to 170°C/gas 3. Grease a 20cm-diameter springform cake tin and line the base with baking parchment.
2. Peel, core and quarter the pears.
3. Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it's bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour - 5-10 minutes. Set aside to cool.
4. In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.
5. Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.
6. Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin. Serve the cake warm with clotted cream - or cold.

River cottage is one of my favourite tv shows. I think I might have to buy the autumn one on dvd. Some of my other favourite's from River cottage include...

Strawberry and vanilla jam and Rhubarb fool



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