To order please email nannygladscupcakes@gmail.com thanks!
Friday, 16 August 2013
Christmas Cake Made! Order yours now!
These are the shapes of christmas cakes i will be selling, they can come traditionally iced or as they are! :)
To order please email nannygladscupcakes@gmail.com thanks!
To order please email nannygladscupcakes@gmail.com thanks!
My First attempt at making Macaroons!
Ok so its a big thing these days and macaroons have become very popular so i thought id try my hand at making some! (also i accidentally ordered a macaroon box online! lol)
The recipe i used was very simple...
http://www.deliciousmagazine.co.uk/recipes/multicoloured-macaroons
Its so easy to follow and works perfectly, i made three colours!
Also leaving them on the tray at room temperature until they form a skin is VERY important!
Heres some picture of how mine turned out! :)
The recipe i used was very simple...
http://www.deliciousmagazine.co.uk/recipes/multicoloured-macaroons
Its so easy to follow and works perfectly, i made three colours!
Also leaving them on the tray at room temperature until they form a skin is VERY important!
Heres some picture of how mine turned out! :)
Monday, 12 August 2013
A Week Later and I'm down 10 Pounds!!
OK so as some of you may be aware i started the Beyonce Maple Syrup Diet last Thursday, i did it for a week and I'm not going to lie it was hard and i did eat chicken (just plain chicken nothing else) when i was starving!! I was surprised on how little my body could run on, i rarely did get really hungry and because of the sugar in the maple syrup i had energy!
What did shock me was how much maple syrup and lemons i had to buy!!
I started with the small bottle but after just one day it was almost empty so i brought a larger bottle!
As you can see that's 10 lemons squeezed on day two and to be honest the juice did last me all week so in total i brought 15 lemons! Id definitely suggest having a lemon juicer handy!
So i began at 17 stone 1 and now i am 16 stone 5
I have been walking a lot as well and now I am beginning to introduce healthy food back into my diet. I must admit it is a bit extreme and the only reason i tried it was to kick start my weight loss for a holiday in September!
as i said in my previous post do please as your doctor before starting a diet like this!
Friday, 2 August 2013
The Maple Syrup Diet (Beyonce Diet)
Ok so yesterday i began the Maple Syrup Diet!!
The Drink consists of Lemon Juice, Water, Maple Syrup and Ground Ginger or Cayenne Pepper.
Sounds gross right?.... To my suprise it was actualy very nice, you can have it with hot or cold water, i prefere ice cold!!
It doesnt look appetising at all but i enjoy it!! It does take alot of lemons and alot of maple syrup, i brought a small bottle of maple syrup and 5 lemons and squeezed them all as you will see below and they have nearly all been used in one day!!
The idea is that you can drink 6-9 glasses a day (250ml each) and you dont eat, the sugar in the syrup gives you the energy to keep going, but you are not taking in any fat therefore burning it off!! Yesterday I had to eat some brocilli, i chose brocolli as its a super food!! There are different levels of the diet and i will post a link for more information!! It seems to be working, yesterday i was 17st1 and today i am 16.10! I will not weigh myself daily as i know my weight can fluptuate between 3-4 pounds daily!!
Here is the link, please make sure you read all the information and check with your Doctor before beginning the diet!!
http://www.weightlossresources.co.uk/diet/maple-syrup.htm
The Drink consists of Lemon Juice, Water, Maple Syrup and Ground Ginger or Cayenne Pepper.
Sounds gross right?.... To my suprise it was actualy very nice, you can have it with hot or cold water, i prefere ice cold!!
It doesnt look appetising at all but i enjoy it!! It does take alot of lemons and alot of maple syrup, i brought a small bottle of maple syrup and 5 lemons and squeezed them all as you will see below and they have nearly all been used in one day!!
The idea is that you can drink 6-9 glasses a day (250ml each) and you dont eat, the sugar in the syrup gives you the energy to keep going, but you are not taking in any fat therefore burning it off!! Yesterday I had to eat some brocilli, i chose brocolli as its a super food!! There are different levels of the diet and i will post a link for more information!! It seems to be working, yesterday i was 17st1 and today i am 16.10! I will not weigh myself daily as i know my weight can fluptuate between 3-4 pounds daily!!
Here is the link, please make sure you read all the information and check with your Doctor before beginning the diet!!
http://www.weightlossresources.co.uk/diet/maple-syrup.htm
Tuesday, 30 July 2013
Tuesday, 16 July 2013
My Favourite Chocolate Fudge Cupcake recipe (super quick too)
Ingredients100g unsalted butter (softened)100g caster sugar (I use golden) 2 eggs 75g self-raising flour 25g cocoa powder 1 tsp baking powder For the topping: 100g good chocolate - milk or dark, up to you 2tbsp milk 50g unsalted butter 90g icing sugar Sprinkles | |
Method1. Preheat oven to 180c/160c fan oven. Line a deep muffin tray with muffin cases.2. Cream butter and sugar with electric mixers until pale and fluffy. Add eggs one at a time and beat until creamy. Sift flour, cocoa and baking powder and fold/gently stir into egg mixture. 3. Dollop a spoonful into each cake case - don't worry if it looks like a small amount in each one, you'll need room on top for the icing anyway. 4. Bake for about 18-20 minutes until firm/springy to touch. 5. ICING: Melt chocolate and butter in a bowl over a pan of boiling water, adding milk and stirring gently. When melted, leave to cool a bit, then sift in the icing sugar and beat well. 6. Cover the cakes as soon as they are cool, swirling the mixture on with the back of a spoon, and sprinkle with decorations if required (we use sugar stars on ours). Handy HintWill keep in a tin for a few days, but mine never make it that far! Makes 10-12. Choc chips can be added to the cake mixture if you are feeling extra gluttonous :) | |
My Favourite Red Velvet Cupcake Recipe
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Monday, 15 July 2013
My Cake Stall At Bicesters Health and Wellbeing Centre
This place does some fantastic work. My Nan attends the club every monday from 9am-3pm and she absolutely loves it!! They are some amazing people and deserve every bit of support! On the 6th of July they held a fete and allowed local businesses to hold a stall, pictures of mine are below! :)
Sorry Bloggers!! I'm Back!
Well these past few weeks have been absolute mayhem!! and to top it off i came down with food poisoning! I am no back in good shape and ready to share with you my events over the past couple of weeks! Look out for my following posts!! :)
Tuesday, 2 July 2013
Baby Boys Shower Cupcakes!
So my friend had a last minute panic and i said id help her out with some cupcakes for her friends Baby Shower who has found out shes having a Baby Boy! :)
Wednesday, 26 June 2013
A Trusted Rainbow Cake Recipe!
Its my normal 8” round vanilla sponge cake recipe, which is –
12 ounces of SR flour
3 ounces of Plain flour
12 ounces sugar
12 ounces butter (marge etc.)
12 ounces of eggs – weighed without their shells (I find weighing the eggs out of their shells gives a much nicer cake that rises much better)
Drop of vanilla essence (amount depends on brand)
Red, orange , yellow, green, blue & purple colourings (I used sugarflair)
Make sure egg & butter are at room temperature, and cream together until very light & fluffy, add egg & vanilla slowly beating well after each addition, then slowly stir in flours.
I had my oven set on 170c (which is gas mark 3, or 325 f)
Divide the mixture evenly between 6 bowls & add colouring a little at a time until the desired colour is achieves, it does darken during cooking so you don’t need to colour it quite as dark as you would like it to end up.
Grease & flour an 8” cake tin, line the bottom with a circle of greaseproof paper, it’s a good idea to cut out 6 circles of greaseproof all at once to save time. Spread your first colour (purple) over the bottom of the pan, it will be very thin, so you need to try & spread it evenly over the greaseproof. The bake, I haven’t a clue how long it took, but not as long as cupcakes, keep checking and you want it ‘just cooked’ as it will go crispy really fast.
I turned mine out directly onto a cake card, and left to cool while I repeated the process with the next colour , it is really thin so cooled quickly, peel off the greaseproof spread a little ganache on another cake card (same size as cake) invert this onto the cake so it sticks on top and invert the whole lot so you now have your purple layer stuck flat side down to your 8” cake card. (don’t forget to keep an eye on the cake in the oven), once the next cake is done, tip out onto your cake card again & cook your 3rd layer. Now 1st layer should be cool, you can spread it with buttercream & add your second layer, and so on until you have all 6 layers. I refrigerated for a little while to firm up the buttercream so the layers didn’t all move when I came to coat it, then once firm, coated in white chocolate ganache to hold it all together nicely & ready for icing.
12 ounces of SR flour
3 ounces of Plain flour
12 ounces sugar
12 ounces butter (marge etc.)
12 ounces of eggs – weighed without their shells (I find weighing the eggs out of their shells gives a much nicer cake that rises much better)
Drop of vanilla essence (amount depends on brand)
Red, orange , yellow, green, blue & purple colourings (I used sugarflair)
Make sure egg & butter are at room temperature, and cream together until very light & fluffy, add egg & vanilla slowly beating well after each addition, then slowly stir in flours.
I had my oven set on 170c (which is gas mark 3, or 325 f)
Divide the mixture evenly between 6 bowls & add colouring a little at a time until the desired colour is achieves, it does darken during cooking so you don’t need to colour it quite as dark as you would like it to end up.
Grease & flour an 8” cake tin, line the bottom with a circle of greaseproof paper, it’s a good idea to cut out 6 circles of greaseproof all at once to save time. Spread your first colour (purple) over the bottom of the pan, it will be very thin, so you need to try & spread it evenly over the greaseproof. The bake, I haven’t a clue how long it took, but not as long as cupcakes, keep checking and you want it ‘just cooked’ as it will go crispy really fast.
I turned mine out directly onto a cake card, and left to cool while I repeated the process with the next colour , it is really thin so cooled quickly, peel off the greaseproof spread a little ganache on another cake card (same size as cake) invert this onto the cake so it sticks on top and invert the whole lot so you now have your purple layer stuck flat side down to your 8” cake card. (don’t forget to keep an eye on the cake in the oven), once the next cake is done, tip out onto your cake card again & cook your 3rd layer. Now 1st layer should be cool, you can spread it with buttercream & add your second layer, and so on until you have all 6 layers. I refrigerated for a little while to firm up the buttercream so the layers didn’t all move when I came to coat it, then once firm, coated in white chocolate ganache to hold it all together nicely & ready for icing.
Gluten Free Chocolate Cake
1 / 1Picture by: TammyJ
Gluten Free Chocolate Cake
- 15reviews
- 182saves
- 1hr10min
Ingredients
Serves : 12
- 250g plain chocolate, chopped
- 1 1/2 (400g) tins chickpeas, rinsed
and drained - 4 eggs
- 150g caster sugar
- 1/2 teaspoon gluten free baking powder
- 1 tablespoon icing sugar
Directions
Prep:15min › Cook:40min › Extra time:15min › Ready in:1hr10min
- Preheat the oven to 180 C / Gas mark 4. Grease a 23cm round cake tin, line with parchment and then grease again.
- Place the chocolate into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
- Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the centre of the cake comes out clean. Cool in the tin on a wire rack for 10 to 15 minutes before turning out onto a serving plate. Dust with icing sugar just before serving.
Egg Free Chocolate Cake
Egg-Free Chocolate Cake
- 28reviews
- 153saves
- 1hr10min
Ingredients
Serves : 24
- 550g (1 lb 5 oz) sifted plain flour
- 600g (1 lb 6 oz) caster sugar
- 75g (3 oz) good-quality cocoa powder
- 250ml (8 fl oz) vegetable oil
- 700ml (1 pint 3½ fl oz) water
- 3 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 3 tablespoons vanilla extract
Directions
Prep:10min › Cook:1hr › Ready in:1hr10min
- Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin.
- In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
- Add oil, water and vanilla and mix thoroughly.
- Pour into prepared baking tin. Bake for 1 hour or until skewer inserted in centre comes out clean.
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