tag:blogger.com,1999:blog-1810976357610184542024-03-13T02:26:39.444+00:00Patricia's PatisserieCreating Beautiful Artisan Baked TreatsPatricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-181097635761018454.post-6520984475690111752013-01-20T13:20:00.000+00:002013-01-20T13:58:21.603+00:00Lucky 13 !!<div class="separator" style="clear: both; text-align: left;">
I have a good feeling about this year! 13 has always been lucky for me....I lived in No 13 in my twenties and experienced some of the best times there.</div>
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My middle child came into the world on the 3rd and I stayed in Room NO 13 the night he was born, sharing with a wonderful first time new Mummy whose daughter was born the same day. We continued to share stories throughout the night filled with happy endorphins having just delivered our precious little babies. </div>
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Hope 13 proves lucky for you too ! Heres a lovely fudge cake recipe, now that we have got those New Year resolutions out of the way :)</div>
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<b>Chocolate Fudge Gateau</b><br />
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150g dark chocolate<br />
75g golden caster sugar<br />
150g unsalted butter, diced<br />
1 tablespoon runny honey<br />
4 large eggs, separated<br />
200g ground almonds<br />
75 ml milk<br />
cocoa powder for dusting<br />
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Preheat the oven to 170 degrees celcius fan and butter a 20 cm cake tin 9 cm deep with a removeable base. Place the chocolate, sugar, buter and honey in a bowl set over a pan of simmering water and gently mely, stirring frequently until everything is melted and amalgamated. Transfer to a large bowl and beat in the egg yolks and the ground almonds, then stir in the milk. Whisk the egg whites in a large bowl until they are stiff then fold them in three goes into the cake mixture. Transfer it to the prepared tin, give it several sharp taps on the worktop to bring up air bubbles and bake for 35 - 40 minutes until risen and a skewer inserted comes out clean. Run a knife around the collar of the cake to loosen it and leave it to cool.<br />
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Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com2tag:blogger.com,1999:blog-181097635761018454.post-73612645715248646582012-11-13T22:37:00.002+00:002012-12-24T01:15:14.274+00:00One year on .....<br />
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I learned to laugh and squeal,</div>
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And sit and stand,</div>
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And I can walk now, if you hold my hand.</div>
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But the fun has only just begun,</div>
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Lookout world, I've just turned one!</div>
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Meringue Kisses for my Birthday Missus...</div>
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I love birthdays....for the kids, not so keen on my own . But First Birthdays are Special. Its a nice occasion for family to get together and celebrate the little ones place in the world. </div>
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We chose to celebrate by having her christened the same weekend. Yes, we love to party !!</div>
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Our little darling has been such a little joy to behold this last year and has given so much love and happiness to us all and especially her two gorgeous big brothers.</div>
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Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com1tag:blogger.com,1999:blog-181097635761018454.post-78333272286946673562012-08-17T23:57:00.000+01:002012-08-17T23:57:58.361+01:00Pretty in Pink!!Passports, Check<br />
Swimwear, Check<br />
Goggles, Check<br />
Flipflops, Check<br />
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Woohoo ...all set.....Lanzarote here we come!!!<br />
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Sooo excited, two weeks in the sun, can't wait. Now I know you are fretting...but don't worry your pretty little heads cos I couldn't leave without firstly presenting you with my latest creation of french prettiness..<br />
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TaaaaDaaahh!!!!</div>
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This is a Genoise sponge, named after the Italian city of Genoa as it happens but closely associated to Italian and French cuisine. It is in fact a cake used as a basis of most french patisserie. It is a whole egg cake which unlike other cakes which beat their eggs and yolks separately; the eggs are beaten with sugar over a bain-marie to a stage known to patissiers as the "ribbon stage".<br />
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<u>Pour La Genoise</u><br />
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4 eggs<br />
125g of sugar<br />
70g of plain flour<br />
60g of ground almonds<br />
30 g of melted butter and a pinch of salt.<br />
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<u>Pour Le Sirop:</u><br />
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60g of sugar<br />
50ml of grenadine<br />
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<u>Pour La Garniture:</u><br />
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600 ml of whipping cream<br />
15g of sugar<br />
90g of broken white chocolate<br />
250g of raspberries<br />
Pink Food Colouring<br />
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Preheat oven to 180 degrees c<br />
Butter and flour a 22cm round cake tin.<br />
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Sift together the flour, almonds and salt..<br />
In a Bain-Marie, whip the eggs with the sugar until the mixture increases to three times its volume.<br />
When the mixture is warm, take off heat and whip for 10 mins until cooled down. The mixture is ready when it forms a thick ribbon.<br />
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Incorporate little by little the dry ingredients , adding delicately so the genoise doesnt lose its volume.<br />
Add the melted butter at the end.<br />
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Empty into the tin and bake in preheated oven for approximately 25 mins.<br />
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Take out of tin whilst the cake is warm and leave to cool down before cutting in two.<br />
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Prepare the syrup by heating 120ml of water and sugar. Add the grenadine and leave to cool.<br />
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Bring to boil 100ml of whipping cream. Empty it onto the white broken chocolate . Mix until the chocolate is melted and set aside.<br />
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Whip the remaining cream to a chantilly. Take out half and incorporate the preceding mixture.<br />
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In the other half of chantilly, add 15g of sugar and colourant and mix well.<br />
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Brush the bottom sponge with the syrup and layer with "la creme au chocolat blanc" and scatter with raspberries.<br />
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Cover with the rest of the white chocolate cream.<br />
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Brush the top sponge with the syrup and place over the the cream.<br />
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Cover with the pink chantilly and decorate with raspberries..<br />
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In this case, I have added some pink macarons....cos I know how much you love them..<br />
<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com6tag:blogger.com,1999:blog-181097635761018454.post-59878592954315323332012-08-04T01:07:00.000+01:002012-08-04T20:19:57.454+01:00A Cherry on Top!!I am so proud of this cake .... "Foret Blanche"<br />
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It is a simple variation on the retro classic Black Forest Gateau. I am proud of it for a number of reasons but firstly because it was inspired by a french recipe book "Mon cours de cuisine" kindly given to me recently by my sister who holidays in france and whom is also a fan of "toutes choses francaise".<br />
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Secondly, because it is a mousse cake, there was a little more faffing around with clingfilm than I am comfortable with , so when it eventually came together, it was both a relief and a small personal victory. </div>
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And thirdly, I guess, I feel this cake can go anywhere...it can be simply used as a centrepiece for a small family gathering or a small tweak here and there can create wonderful variations for many a celebration cake.</div>
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Now, this to me really is the Cherry on Top!!</div>
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Now I know what you're thinking....Wheres the Recipe???</div>
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Well...you are very good .....</div>
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<u>Pour le biscuit:</u></div>
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6 eggs</div>
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120g caster sugar</div>
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50g cocoa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03JVpF64TUEnqVfrZZRxbycMoF7NOKtxAocsksF7IEmzs60oeKNQuRmUaRitP-46afe-1Vduj7BtD1x857bB_rCjt7D7qmDY4vS2nSNU_kkYyjLYhNBFVog1BPkTZHVhTn6ew4KdSXFGZ/s1600/IMG_0231%5B1%5D" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03JVpF64TUEnqVfrZZRxbycMoF7NOKtxAocsksF7IEmzs60oeKNQuRmUaRitP-46afe-1Vduj7BtD1x857bB_rCjt7D7qmDY4vS2nSNU_kkYyjLYhNBFVog1BPkTZHVhTn6ew4KdSXFGZ/s320/IMG_0231%5B1%5D" width="240" /></a>50g flour</div>
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<u>Pour la mousse au chocolat:</u></div>
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200g of dark chocolate</div>
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100ml milk and 250ml of double cream</div>
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<u>Pour la chantilly:</u></div>
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300ml double cream</div>
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30g of icing sugar and 1/2 tsp of vanilla extract</div>
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Whip the egg yolks with the sugar and add the flour and cocoa. </div>
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Whip the egg whites until they form stiff peaks and add to the mixture, carefully adding with a spatula.</div>
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Turn out onto a prepared cake tin and bake for 35 minutes at 180 degrees celcius.</div>
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Leave to cool and turn out onto wire rack.</div>
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Refrigerate before cutting the biscuit into three slices.</div>
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Melt the chocolate and milk in a "bain-marie"</div>
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Whip the cream and add to the warm chocolate</div>
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Cover the cake tin with clingfilm and relayer as follows:</div>
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Insert one layer of biscuit followed by a layer of cherries . Empty half of the chocolate mousse on top.</div>
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Insert the second biscuit and repeat the process.</div>
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Whip together the creme and icing sugar and cover the assembled cake.</div>
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Decorate with piped roses and place the cherries on each delicately.</div>
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Leave to refrigerate for one hour before serving...</div>
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<br /></div>Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com4tag:blogger.com,1999:blog-181097635761018454.post-66330700138218711642012-07-07T16:45:00.001+01:002012-07-10T17:23:16.051+01:00Lightning McQueen<div class="separator" style="clear: both; text-align: center;">
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My eldest boy turned 7 on St John's Day, June 24th, and I promised him a Lightning McQueen cake for his party. He is a big Disney Cars 2 fan , loves all the characters but of course Lightning is his real hero.<br />
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<span style="background-color: white;">As the date of his party drew nearer, I, of course grew more and more anxious that I had aimed a little too high in my aspirations for a cake this time. The whole thing made me nervous and it was very scary carving out the shape as you only really get one chance at it. I was however consoled by the fact that my engineer hubby was on standby if things went pear-shaped.</span><br />
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Once the cake is carved, that's nearly half the battle. But battles like these shouldn't on reflection be fought into the early hours of the morning. It turned out to be a joint battle into the early hours too as my hubs helped insert the window panes with his fine motor skills. I had suggested slapping them on over the fondant but he won his argument for a more professional looking McQueen.<br />
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And I'm glad he did as the birthday boys face the next morning was priceless....although he did point out that we "missed a spot"...of course, the SPOILER???!!!.....Ha,Ha...a "Stickers" for detail , like his Dad.<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com2tag:blogger.com,1999:blog-181097635761018454.post-7164636983503468542012-06-15T20:26:00.000+01:002012-07-08T12:05:50.313+01:00Macaron Mania!!<div class="separator" style="clear: both; text-align: center;">
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Oh my Goodness, these Mint Chocolate Flavoured Macarons went down a treat with my Focus Group. I got a thumbs up response from these gorgeous kids and their parents alike. So, am very happy indeed....Maybe, I'll just continue with this craze!!</div>
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Its very rude to leave just one, don't you know!!.......OK so, if you insist !!<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com4tag:blogger.com,1999:blog-181097635761018454.post-58726062387356005112012-06-11T23:00:00.000+01:002012-07-08T12:06:22.345+01:00Les Meilleures Macarons de 'Patricia's Patisserie'<div class="separator" style="clear: both; text-align: center;">
French style fancies what a treat.</div>
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Sophisticated, cute, deliciously petite.</div>
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Enchanting, unique and full of cheer, </div>
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delightful and perfect throughout the year.....</div>
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Love Food </div>
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I didnt make that up myself I can assure you...a poet I'm not!!<br />
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As I delve more into the meringue / macaron world, I am presented with more and more styles of their making. Alors, J'ai un question pour vous....comment vous faites vous meme?? Do you meaure out your egg whites in ounces ? Do you rest your egg whites hours before to allow the moisture to evaporate and what I really want to know is do you mess around with sugar thermometers and syrup or are you like me and take the shortest route possible to making these cute little gourmands by whisking the caster sugar directly into the meringue.<br />
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I really would like to know...Quelle est votre secret ?? S'il vous plait? ( pretty please ?? :)) )<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com5tag:blogger.com,1999:blog-181097635761018454.post-67908641690328292452012-06-07T22:31:00.000+01:002012-07-08T17:35:44.103+01:00<div class="separator" style="clear: both; text-align: center;">
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<b>I did promise you chocolate, didnt I ?!</b><br />
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Its coming up to the weekend and I thought you might like a box of your favourites. If you are like me, at the age of social nights in , kids tucked up in bed, dog snoring happily by the sofa, you'll appreciate these to share with your beloved on friday night. I have even thrown in a few roses made by mine own fair hands!!!<br />
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I have been busy practising my sugarcraft this week so am keen to show off a little ...hopefully will have even more to show you in the next while.<br />
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These cute little chocolates, like all my recipes are again so simple. I feel a bit of a cheat actually as they are really just melted down chocolate. I spooned the chocolate onto greaseproof paper and let them set in the fridge for 10 mins after sprinkling them with prettiness.<br />
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Bon Soiree!!Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com5tag:blogger.com,1999:blog-181097635761018454.post-50566972132361724672012-05-31T22:47:00.000+01:002012-07-08T12:08:01.651+01:00Chocolate Nut Truffles<div class="separator" style="clear: both; text-align: center;">
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I have been living in a little bit of a baby / blog coccoon the last few months, happily plodding along with little idea of whats happening in the world , ditching my daily dose of the news in favour of more light hearted fancies in the kitchen. Its far more fun Ive decided and much less taxing on the brain....<br />
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I hope you like my chocolate nut truffles, the recipe for which is taken from my Good Housekeeping Chocolate Collection. They are made with melted chocolate and cream and butter . Today, I have coated them in cocoa, icing sugar and chopped hazlenuts ...but maybe I'll think about giving them a little twist next time I am planning a few playdates with chocolate in the next few blog updates so watch this space.....Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com1tag:blogger.com,1999:blog-181097635761018454.post-81755889280485965842012-05-21T22:29:00.000+01:002012-07-08T12:08:47.560+01:00Petits Gateaux d'Anniversaire<div class="separator" style="clear: both; text-align: center;">
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Cupcakes have become very much the vogue for use as a birthday celebration or any celebration for that matter. I love the idea of this as you can decorate as many or as little as you wish in as many different ways take your fancy. Today, I have opted for vanilla flavoured buttercream with chocolate fans because, well, its my birthday and I can do what I want ;)<br />
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Alas, the numbers on this particular display pertains to my coming of age....the last of my thirties which is very scary indeed. But we wont dwell on that for now....lets just enjoy the cakes:)<br />
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<u>Vanilla Sponge: </u></div>
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makes 12 - 16</div>
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225g butter</div>
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225g caster sugar</div>
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4 medium eggs</div>
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225g self raising flour</div>
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1tsp vanilla extract</div>
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<u>Buttercream Icing</u></div>
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225g butter</div>
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1tsp vanilla extract</div>
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450g sifted icing sugar</div>
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2 tbsp water</div>
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Preheat the oven to 175 deg c. Place cases in bun trays</div>
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Put sugar, then flour (sieved) , then softened chopped butter and the vanilla extract into your mixer or food processor. Blitz all together on medium power until well mixed together,</div>
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Add the eggs one by one, using a low setting. </div>
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Spoon the mixture into the cases and place in the baking tray.</div>
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Bake in centre of oven for 18-20 mins</div>
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To test if the cakes are done, the tops should spring back when touched.</div>
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Turn out and cool on a wire rack.</div>
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For the buttercream frosting, beat the butter until soft and gradually add the icing sugar and water until light and fluffy. Add the vanilla extract at the end.</div>
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I have decorated these with chocolate fans which I made by piping melted chocolate onto greaseproof paper and carefully lifting them when they have set.</div>
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I think they give a lovely delicate touch.</div>
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<br /></div>Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com6tag:blogger.com,1999:blog-181097635761018454.post-24191206493120677542012-05-20T13:27:00.000+01:002012-07-08T12:09:26.650+01:00Va Va Voom !!!.....Vanilla Macaroons!!!I was very tempted to give these macaroons a touch of loveliness from the garden but I have been told , by a qualified aromatherapist friend of mine, that I should be careful with such things as not all flowers are advised to be used on edible goods. In fact .........some can be quite dangerous............Eek!!! So, I will go forth with a little more care and endeavor not to poison my fellow followers...<br />
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Thinking back, it was possible I could have wiped out an entire population of guests over ten years back when I got married. The hotel did a beautiful display of fuchsia coloured rhododendron flowers on our wedding cake , it looked fabulous and continues to be one of my most favoured memories from the day, apart from the gentleman in question of course;)<br />
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I hope you like these macaroons...You could decorate with some lavender petals.<br />
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They make a gorgeous display ..........I think they look Va Va Voom.........do you ?!!<br />
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<u>Makes 16</u><br />
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75g ground almonds<br />
115g icing sugar<br />
2 large egg whites<br />
50g caster sugar<br />
1/2 tsp vanilla extract<br />
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<u>Filling</u><br />
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55g unsalted butter<br />
1/2 tsp vanilla extract<br />
115g icing sugar<br />
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The ground almonds are best processed with the icing sugar to create a super fine dry mixture that is easy to fold into the meringue.<br />
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These give the macaroons a slightly chewy texture and nutty flavour.<br />
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Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually, whisk in the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract. At this point, you can add your food colouring.<br />
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Using a spatula, fold the dry ingredients into the meringue.<br />
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Pour the mixture into a piping bag fitted with a 1 inch nozzle. Pipe around 32 small rounds onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Leave at room temperature for 30 mins. Preheat oven to 16 degrees celcius.<br />
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Bake in the preheated oven for 10 - 15 mins. Cool for 10 mins then carefully peel the macaroons off the baking paper. Leave to cool completely.<br />
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To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually, beat in the icing sugar until smooth and creamy and use to sandwich pairs of macaroons together....<br />
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Et Voila !!<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com3tag:blogger.com,1999:blog-181097635761018454.post-54941261773737717422012-05-13T15:26:00.002+01:002012-05-13T15:27:18.661+01:00Afternoon Tea Anyone?<div class="separator" style="clear: both; text-align: center;">
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This is my White Chocolate Cappucino Cake taken from my Good Housekeeping Chocolate Collection. I made this yesterday morning, wrapped it in clingfilm and put it in the fridge until I got around to icing it today for a Sunday treat. It keeps very well in the fridge and I think tastes all the better having had the time to settle.<br />
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You should get about ten slices out of this , its a good one for having a few friends around on a summers afternoon.<br />
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300g softened butter<br />
250g self raising flour<br />
200g caster sugar<br />
3 large eggs<br />
11/2 tsp baking powder<br />
50ml milk<br />
1tsp vanilla extract<br />
125g white chocolate<br />
125ml double cream<br />
1-2 tbsp espresso coffee, cooled<br />
50g plain chocolate<br />
40g ready roasted chopped hazelnuts<br />
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Preheat the oven to 180 degrees celcius. Grease an 8in round cake tin and dust with flour.<br />
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Beat together 175g of the butter and the caster sugar until pale and creamy. Gradually add the eggs, beating well after each addition. Add 1tbsp of the flour if the mixture looks like curdling. Fold in the remaining flour and the baking powder, followed by the milk and vanilla. Spoon into the tin and level the surface. Bake for 40 - 50 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 mins, then remove the cake and cool completely on a wire rack.<br />
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Cut the cake in half horizontally. Grate 25g of the white chocolate, then beat together with the cream and coffee until the mix holds its shape. Use to sandwich the two halves together.<br />
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Melt the remaining white chocolate in a bowl set over a pan of gently simmering water, making sure the base doesnt touch the water. Leave to cool for 10 mins.<br />
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Beat together the remaining butter and the icing sugar until pale and creamy. Beat in the cooled white chocolate until combined. Spread over the top and sides of the cake. Mix together the plain chocolate and nuts and press around the side of the cake.<br />
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Decorate as you wish......enjoy!!<br />
<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com1tag:blogger.com,1999:blog-181097635761018454.post-26224654254538040562012-05-10T22:21:00.001+01:002012-05-10T22:21:46.537+01:00Summer Fruit Mini MeringuesI discovered at my parent and toddler group this morning that meringues are best advised to be baked on a dry summers day.They shouldn't be attempted when its raining apparently as they do not like the humidity. Well, I have to say it was bucketing from the heavens this morning and not one person turned their noses up at these little sweet somethins. I suppose if you look closely enough you can probably see a few cracks but that just gives a lovely rustic feel in my opinion. They taste delish and look devine.<br />
Dont you think they make a sensational centrepiece??!! They are so simple to make, use few ingredients and create an instant wow factor with their grandiose appeal suitable for any special gathering. A few eggs and sugar and off you go...enjoy.<br />
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The below recipe should make around 20 meringues so you will need 3 trays.<br />
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4 medium egg whites<br />
1/2 tsp lemon juice<br />
225g caster sugar<br />
500ml double cream<br />
25g icing sugar<br />
fresh berries to garnish<br />
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Preheat the oven to 140 degrees c . Whisk the egg whites and lemon juice in a clean, grease free dry bowl until stiff but not dry. Gradually add the caster sugar, whisking constantly. until the mixture becomes very thick and glossy.<br />
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Put a few smears of mixture on the corners of the baking trays , then line with greaseproof paper.<br />
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Use a spoon to put around 20 even mounds of meringue onto the prepared sheets and use a teaspoon to make a slight well in the centre of each mound.<br />
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Bake for 45 mins or until the meringues feel hard to the touch and peel easily off the paper. Leave to cool completely on the baking sheets.<br />
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Whisk the cream and icing sugar together until the cream is just thickened.<br />
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Decorate with mixed fruit berries and arrange on a cake stand to serve.<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com2tag:blogger.com,1999:blog-181097635761018454.post-80834429289506391252012-05-09T00:08:00.002+01:002012-05-09T00:08:58.759+01:00Football Cake<div class="separator" style="clear: both; text-align: center;">
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I wanted to make a special cake for my little boy who just turned five. He was delighted with this football cake and really enjoyed showing it off to his pals at his party. I got the idea from a book I got out in the library. I think its quite an old book..."Perfect party cakes made easy by Carol Deacon". This cake I made is a direct copy, I cant even boast that I added my own unique touch or modified it in some way. But hey, its my first novelty cake and Im very proud of it. I think it has empowered me now to try more...so hopefully will be adding a few more to this blog soon....Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com0tag:blogger.com,1999:blog-181097635761018454.post-39864186467222977572012-05-08T23:49:00.001+01:002012-05-08T23:49:04.803+01:00I love my KMixThis was a bit of an investment in my kitchen and I remember at the time of purchase it was a real dilemna choosing between the Kmix and its rival the kitchenaid. Im delighted now I went with the Kmix...I absolutely love it. It sits nicely on my worktop and if we run out of space, its light enough that I can maneoevre it around the place. I think its beautiful and is very clever at making cakes I must say :)<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com0tag:blogger.com,1999:blog-181097635761018454.post-49733369319086899072012-05-06T23:35:00.002+01:002012-05-06T23:35:37.261+01:00La Provence Rose<div class="separator" style="clear: both; text-align: center;">
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I am putting this pic up just because I am DY...ing to show off my beautiful Cath Kidston .<br />
Shallow?? Moi?? hehePatricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com0tag:blogger.com,1999:blog-181097635761018454.post-78914272621802701232012-05-06T23:12:00.000+01:002012-05-06T23:12:01.912+01:00We just love our smarties...!!!You gotta be able to pull a traybake out of the bag for those school parties. This cake is actually Christopher's favourite...I normally ice it with chocolate but in this case it looks so pretty in buttercream. I use vegetable oil instead of margarine for this recipe and you really notice the difference in the cakes taste and texture. It stays moist for longer and goes down a treat with all the kiddies...<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com0tag:blogger.com,1999:blog-181097635761018454.post-74204902315833765802012-05-06T22:59:00.002+01:002012-07-10T01:14:00.843+01:00Speaking of all things sweet...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuO-I6cN5eKJxMUuvZMIT5P907RSJUJs94iLI1klBiNitEfr-VBeETWBFi0u1pzUQOlRs5iZPjeXGDHj8k3Xf_sxG1zV5gYO7t6whvzz5QH-UJbT_ivzkYKMX8u3aSFBnIAWXajoxxhwve/s1600/Dsc_0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuO-I6cN5eKJxMUuvZMIT5P907RSJUJs94iLI1klBiNitEfr-VBeETWBFi0u1pzUQOlRs5iZPjeXGDHj8k3Xf_sxG1zV5gYO7t6whvzz5QH-UJbT_ivzkYKMX8u3aSFBnIAWXajoxxhwve/s320/Dsc_0032.jpg" width="214" /></a></div>
Cant have One baby on my blog without including his older brother....this was taken some time ago of My other little darling but I just love it!!Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com0tag:blogger.com,1999:blog-181097635761018454.post-91168438020320037582012-05-06T22:46:00.002+01:002012-05-06T22:46:23.211+01:00Chocolate Sensation.....Not half!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRISZiXJ_TLhb0Hse-CV4PqjQfLTIDxTFp2HHdemsxMCi8pRlrSPfFyoeTKMCx-KvKcTWfuk1vKD5hDbF7qOFty5GHMJYQ9-o1RDXJYzZ0aff070BBG0Qzf660bzv3kNVSzBbDLKUzLVBU/s1600/IMG_0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRISZiXJ_TLhb0Hse-CV4PqjQfLTIDxTFp2HHdemsxMCi8pRlrSPfFyoeTKMCx-KvKcTWfuk1vKD5hDbF7qOFty5GHMJYQ9-o1RDXJYzZ0aff070BBG0Qzf660bzv3kNVSzBbDLKUzLVBU/s320/IMG_0480.JPG" width="320" /></a></div>
Again, thanks Annie...this went down a treat for my hubbys birthday!!!Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com0tag:blogger.com,1999:blog-181097635761018454.post-50408312605780542842012-05-06T22:30:00.002+01:002012-05-06T22:30:34.394+01:00For those who wish to know, this cake was taken from Annie Bell's Gorgeous cake book. This particular cake features on the front of the book and is called the "Birthday Angel Smartie Cake". It was very appropriate to make it for Matthew's first birthday as he had been the sweetest angel all year , plus I needed something to go with his amazingly colourful bandana. hehe...<br />
Just to say, I have tried most of the recipes from this book and not only is each one gloriously beautiful to look at but also equally as glorious to taste...<br />
Go Annie Bell, you're my cake hero!!<br />
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<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com0tag:blogger.com,1999:blog-181097635761018454.post-4531783969016725712012-05-06T19:53:00.000+01:002012-07-10T01:13:02.972+01:00My Baby's 1st Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUF7xFbs3IrhCUyPRxskEVbkKrfUW_3g70Xl6TJr6RF19YYm0-L_1BjlDozvDM6OiPc9K4ZDdah0jhACQKMjAr7IVaJ3VPlfjtNWphYj7N6tQThptGq_zeR8-ZNeQSZ4A5o9raIwvjSyI9/s1600/Matthews+1st+birthday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUF7xFbs3IrhCUyPRxskEVbkKrfUW_3g70Xl6TJr6RF19YYm0-L_1BjlDozvDM6OiPc9K4ZDdah0jhACQKMjAr7IVaJ3VPlfjtNWphYj7N6tQThptGq_zeR8-ZNeQSZ4A5o9raIwvjSyI9/s320/Matthews+1st+birthday.jpg" width="292" /></a></div>
<br />Patricia's Patisseriehttp://www.blogger.com/profile/02959915983647329975noreply@blogger.com1