Birthday Cakes Galore!

Congratulations to Jon and Hannah on your engagement!!! I'm so happy for you both :-)
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On the subject of happy occasions, Sharon asked if I would make a Birthday cake for her dad and her cousins girlfriend for a party they are had on Friday night. I jumped at the chance as it meant that I could have a play with my cake decorating stuff that's been sat in a box since January.
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I decided to make a simple sponge cake for the bottom cake and a chocolate cake for the top tier. .
I’m also making one for Dickys Birthday and his favourite flavour is lemon so I'm making a lemon sponge with lemon curd buttercream. Kenny wants me to decorate it in red and white though (as he supports arsenal) so that's a bit boring but we'll see how it pans out.
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I used the recipes found on the British Sugarcraft Forum, which gives you a high density cake. Thanks to everyone there who has been answering my questions this week!
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8" Round - Portions - 20
10oz Block margarine (softened)
11 ¼ oz Caster sugar
10 oz Sponge flour
10 oz Eggs (approx 5 large eggs)
2 ½ Water (Tablespoons)
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6" Round - Portions - 11
6 oz Block margarine (softened)
63/4 oz Caster sugar
6 oz Eggs (approx 3 large eggs)
6 oz Sponge flour
1 ½ Water (Tablespoons)
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OVEN: Fan assist oven 150, or normal elec 180 or Gas mark 3
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1. Cream butter and sugar
2. Add in eggs, one at a time. Also add in a tbs of the flour to stop the mixture curdling
3. Add in flour
4. Add in water
5. Put into a lined cake tin
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For lemon sponge
Add the zest of one lemon per 4oz mixture.
You can replace the water with the lemon juice.
Once the baked cake is emptied out of the cake tin brush all the surfaces of the cake with lemon
stock syrup.
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For 8" Chocolate Sponge
Substitute 3oz of flour with 3oz of cocoa powder
Tiny amount - less than 1/4 tsp of baking powder
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For 6" Chocolate Sponge
Substitute 1 1/2 oz of flour with 1 1/2 oz of cocoa powder
Tiny amount - less than 1/4 tsp of baking powder
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Simple Syrup
2 tblsp of sugar
2 tblsp of hot water
Dissolve sugar in the water and leave to cool.
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Lemon Curd Buttercream
250g butter
500g icing sugar
5 tbsp lemon curd
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Chocolate Ganache
1 Cup Double Cream
6 0z Chocolate (I used 3oz of milk and 3oz of dark)
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Put the cream into a pan on a LOW heat and add in the chocolate, all broken into pieces. Mix slowly until it's all mixed together. Cool in the fridge until it's set - it should be thick like the inside of a chocolate truffle!
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Mrs Hackneys Notes:
*Because I am a numpty, I’ve just realised that I baked all my cakes at 150 C instead of 180 C so my tip of the day is to read all instructions properly before starting! I also forgot to add in the baking powder when I made the choc sponge!
*Once the cakes were cooled, I split them, filled with buttercream and chilled. I then covered and decorated it with sugarpaste.
*It was hard work because I bought white sugarpaste from Somerfield and it was way too soft so it was hard to cover. Overall I'm happy with the end result.
*I used half block marg and half real butter as I like the richness of the butter but it was too rich using all butter.
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Dickys Cake:

Christmas Cakes

I've started making Christmas Cakes today as they need a good 2 months to mature. It involves soaking the fruit in brandy for 24 - 72 hours! It's from my Mitch Turner Spectacular Cakes book and it tastes wonderful, really flavourful and moist. I love a slice of fruit cake with a big wedge of mature cheddar on top mmmmm! I'm planning on making up some hampers filled with homemade treats such as Christmas cake, nougat, cookies, vanilla sugar, chutneys, jams etc.
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Here is the first stage of making the Christmas cake:
Source: Mich Turner
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To make a 6" round / square, this is what you'll need:
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Ingredients:
Seedless currants – 125g / 4 ½ oz
Sultanas – 100g / 3 ½ oz
Californian Raisins - – 100g / 3 ½ oz
Whole pitted pruned, chopped – 40g / 1 ½ oz
Whole dried apricots, chopped - 40g / 1 ½ oz
Whole pitted dates, chopped - 40g / 1 ½ oz
Natural colour glacé cherries – 50g / 2 oz
Brandy 40% alcohol – 75 ml / 2 ½ fl oz
Fresh Lemon (Juice and zest) – 1
Fresh Orange (Juice and zest) – 1
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Put all the chopped fruit into a bowl. Pour over the brandy, lemon juice, orange juice and the peels. Mix well, cover with cling film and leave on the bench for 24 – 72 hours.
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I’ll post the rest of the ingredients and the recipe as and when I make it! I’m going to leave my fruit to soak for at least 48 hours...
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Mrs Hackneys Notes:
* I couldn't get any prunes, so I added in a few extra chopped cherries and dates to make up the missing 40g.

Cupcakes, Sausage & Mash Bake, Vegetable Risotto and Chocolate Caramel Cake Bars...

Sorry I haven’t updated the blog in a few days. I have been busy cooking but I just haven’t got round to uploading everything. It’s a bit of a hassle getting the pictures on as I have to put my memory card in Kennys laptop to then put them on my usb key to then put on my laptop. It’s a chew on. I was hoping my new camera was going to arrive so then I can upload them straight onto my laptop but it hasn’t due to the postal strikes boo hoo so I’ve had to use my camera that Kenny bought me about 7 years ago that is literally falling apart!
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I decided to spend Sunday making cupcakes for a few special people. I made some for Clare because she’s about to pop out bubba number 2, I made some for Wendy because she had her hand blown up at a camp fire (I’d upload the photo that Mel sent me but I don’t think I’m cruel enough to subject you to it. It literally made me go dizzy), I made some for Helena after her nasty bump on the head and I made some for my mum because she kept calling me to see if I got the empty box she posted back to me so in the hope that I’d send some more ha ha!
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I used the Martha Stewart cupcake recipe and the Hummingbird Bakery frosting. I wrapped them all up and shipped on Monday morning but was worried that they would take forever to get there because of the postal delays but luckily 3 of them were delivered today. I hope the Helenas box arrives safely and quickly.
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Here they are...
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All wrapped and ready to ship...

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Kenny took me for a lovely dinner at The Butchers Hook on Monday night. It was so nice to get out the flat and spend some time with him. We had cod goujons and chicken liver parfait to start. Kenny had pork shoulder with mashed potatoes and cabbage and I had a shepherds pie, which was disappointing. It was far too tomatoey for me - my shepgerds pie is ten times better. Dessert was HEAVEN though! We shared 2 scoops of Hokey Pokey ice cream and it was to die for! Hokey pokey is a nick name for honeycomb or cinder toffee. It was caramel flavoured with chunks of the crunchy honeycomb in. It was soooooo flipping good!

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For Tuesday’s dinner, I made a lovely sausage and mash bake. It was cheap and cheerful and very tasty. I forgot to take a photo of it when it came out the oven but I did take a shot before it went in!
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Sausage & Mash Bake:
Source: Essentials Magazine
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Ingredients:
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1 kg Floury Potatoes (such as King Edwards)
Small bunch chives, finely chopped
3 – 4 Spring Onions, chopped
8 Traditional, Herby Sausages (I used Toulouse)
2 Onions
1 x tbs Thyme
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50g x Butter
50 ml Whole Milk
½ x tsp Olive Oil
1 x tbs Balsamic Vinegar
1 x tbsp Redcurrant Jelly
100 ml x Red Wine
400 ml x Chicken Stock
2 ½ tsp x Cornflour dissolved in 1 tbsp cold water
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1. Boil the potatoes and mash with the butter and milk. Season with salt and pepper. Stir through the chives and spring onions.
2. Heat the oven to gas mark 4 / 180 C.
3. Heat the oil in a pan and fry the sausages for 3-4 messages until brown. Cut into chunks and put into an oven proof dish.
4. For the gravy, fry the onion for 6-8 minutes, add the balsamic, jelly and wine and bring to a boil. Add the stock and simmer for 2-3 minutes. Stir in the cornflour and add in the thyme.
5. Pour the gravy over the sausages and top with the mash.
6. Bake for 45 mins to an hour until golden and bubbling.
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Kenny is out with the boys tonight so for dinner I decided to cook a vegetable risotto. It’s great because you can literally use all the things that are sitting in the bottom drawer of your fridge!
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I like to add a cup of dry white wine usually but I didn’t have any so chicken stock had to do.
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Risotto has to be constantly stirred and it’s best to keep the stock hot in a separate pan if you can.
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Mrs Hackneys Recipe for Vegetable Risotto:
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Ingredients:
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1 x Cup of Arborio Risotto Rice
1 x Chicken Stock Cube dissolved in approx 400 ml of water
1 x Cup of White Wine
Vegetables – I used ½ courgette, ½ onion, ½ bag of sugar snap peas and 7 mushrooms!
Salt & Pepper
Olive Oil
1 tsp dried parsley (or use fresh if you can)
2 x Garlic cloves, crushed
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1. Dice the onion and fry in a tsp of olive oil, add one clove of the crushed garlic
2. Add in the rice and stir for 2 – 3 mins
3. Add in the cup of white wine. It should really sizzle and bubble.
4. Add in ½ cup of stock until it’s all absorbed. Keep stirring constantly.
5. Keep adding stock once the previous lot has been absorbed.
6. Cook for around 10 – 15 minutes.
7. Taste a bit of the rice. When it’s nearly ready (still has a bite to it) add in the vegetables.
8. Keep adding stock until the rice is cooked and the vegetables are still al dente.
9. The mixture should be thick but not runny or soupy.
10. Stir through some fresh parmesan and serve.

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I watched an old taped episode of Rachel Allen on my Sky Plus last night and my mouth started to water when she made her Chocolate, Caramel Cake Bars. I just had to make some today.
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Chocolate Caramel Cake Bars
Source: Rachel Allen
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Ingredients:
For the chocolate base200g/7oz butter50g/2oz cocoa powder300g/11oz caster sugar2 free range eggs, beaten225g/8oz plain flourFor the hazelnut caramel layer125g/4½oz butter1 x 397g/14oz tin condensed milk2 tbsp golden syrup75g/3oz caster sugar125g/4½oz toasted and halved hazelnutsFor the chocolate topping200g/7oz dark chocolate, chopped1 tbsp sunflower or vegetable oil
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Method:
1. Preheat the oven to 160C/325F/Gas 3 and line the base of or grease, a small Swiss roll tin measuring 20x30cm/8x12in.

2. In a medium sized saucepan over a medium heat, heat the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth.

3. Remove from the heat and stir in the eggs until mixed and then the plain flour.

4. Spread the chocolate base over the prepared tin and bake in the oven for 20 minutes until firm on top.

5. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.

6. In a medium-sized saucepan over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes until the mixture is dark caramel in colour (do not let it burn).

7. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.

8. Melt the chocolate in a bowl sitting over a saucepan of simmering water. When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.

9. To serve, cut into squares. These will keep for a week in an airtight container.

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Mrs Hackneys Notes:
* It takes a good couple of hours for the caramel to cool and set so don’t melt the chocolate straight away.
* If you have a sister with a nut allergy, line a square ramekin, cut out a square of the biscuit base when ready and sit on the bottom of the ramekin. Finish the recipe as advised.
* Wrap in cello bags and tie with a ribbon. Post to people you love :-)

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Enjoy :-)

Red Velvet Layer Cake & Bagels

My new mixer arrived today! Wooooooooo Hooooooooo!

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It's so pretty, I love it. I decided to christen it by making a Red Velvet Cake. The recipe came form my Hummingbird Bakery cookbook.
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I also knocked up this lovely cooked breakfast for my hubby. Suey and I had toasted bagels with cream cheese and bacon. Yum Yum.
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Red Velvet Cupcakes:
Source: Hummingbird Bakery
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***If you want to make the layer cake like I made today, you need to double the recipe below and split between 3 x 20 cm cake pans baking for 20 – 25 minutes. You also need to double the cream cheese frosting.***
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60grams unsalted butter (at room temperature)

150grams caster sugar

1 egg10grams cocoa powder

20ml red food colouring

1/2 teaspoon vanilla extract

120ml buttermilk

150grams plain flour

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

1 1/2 teaspoon white wine vinegar

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Cream Cheese Frosting:

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300grams icing sugar, sifted

50grams unsalted butter (at room temperature)

125grams cream cheese, cold

a 12-hole cupcake tray, lined with cupcake cases

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1. Preheat oven to 170°C/325°F (Gas 3).

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2. Put the butter and sugar in a bowl and beat on a medium speed with an electric whisk until light and fluffy and well mixed.

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3. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

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4. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick dark paste.

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5. Add to the butter mixture and mix thoroughly until everything is combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

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6. Turn the mixer down to a slow speed and add half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added.

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7. Turn the mixer up to high speed and beat until you have a smooth even mixture.

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8. Turn the mixer down to low speed and add salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

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9. Spoon the mixture into the cases until 2/3 full and bake in the preheated oven for 20-25 minutes, or until sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to slightly cool in the tray before removing to wire cooling rack to cool completely.

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10. When cupcakes are cool, spoon the cream cheese frosting on top.

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Cream cheese frosting:

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1. Beat the icing sugar and butter together with an electric mixer. on medium-slow speed until the mixture comes together and is well mixed.

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2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.

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3. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not over-beat, as it can quickly become runny.
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Mrs Hackneys Notes:

• The icing was quite difficult to make. There is such a small volume of butter compared to the icing sugar that it’s hard to get it to mix. Your butter needs to be REALLY soft before starting. My butter was room temperature but it needs to be a bit softer than room temperature. I’d add the icing sugar bit by bit until it’s nice and creamy then keep adding in tablespoons of icing sugar. My mistake was that my butter wasn’t soft enough and I added too much icing sugar to start.
• Use a cocktail stick to test if the cake is cooked. It should come out clean.
• When you ice the cake, it picks up a lots of crumbs so I’d give it a ‘crumb coat’, put it the fridge until the icing starts to harden and then put on another layer.The icing quantity literally gives you enough to fill 2 layers and cover the cake so go easy when icing the layers.
• I had to make a bit of extra icing to cover the sides.
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This is without a doubt the BEST cake I've ever made. It's super moist and delicious.
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Bagels...

I wanted to try out my dough hook attachment. I decided to make bagels because there’s something really satisfying about eating a chewy homemade bagel. Sue and I love them and the last (and only other time I've made them) I sliced them in half, wrapped them individually in cling film and put them in the freezer. Then when we wanted one, we just had to take one out the freezer and pop it in the toaster for 3-4 minutes and hey presto, a delicious, hot, toasted bagel.

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Bagels:

Source: Rachel Allen Bake

450g (1lb) strong white flour
1 x 7g sachet fast-acting yeast
2 level tsp salt
250ml (9fl oz) warm water (use half kettle and half cold tap water to achieve slightly warmer than blood temperature)
2 tbsp runny honey
1 tbsp vegetable oil
3 tbsp treacle or molasses
Maize or cornmeal, for sprinkling
1 egg, beaten
Sesame seeds, sea salt, poppy seeds or a savoury topping of your choice (optional)
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1. Sift the flour and salt into the bowl you are making the bread in, add the yeast and mix well.

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2. Measure the water in a measuring jug then stir in the honey and oil. With an electric food mixer on the lowest setting, slowly add all the liquid to the dry ingredients. Knead on the lowest setting for 10 minutes, checking to make sure the dough is not too wet and adding more flour if it does look too sticky. It is stiffer than a normal bread dough, but will still have elasticity.

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3. If making by hand, make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands.

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4. Turn the dough onto a clean, dry and floured work surface. Using more flour if necessary, start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other, keeping this up for 10 minutes (great muscle builder!). You may need to use more flour as you go, to avoid a sticky dough, which you don’t want.

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5. Next, place the dough in a lightly oiled large bowl and turn it in the oil to coat. Cover with cling film or a plastic bag to create a draught-free environment and put in a warm (not hot) place for 1–3 hours or until doubled in size.

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6. When the dough is nearly ready – doubled in volume – bring a large saucepan of water to the boil (about 4 litres/7 pints) and add the treacle or molasses. Cover and turn off the heat while you shape the bagels.

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7. Lightly oil two baking trays and sprinkle with maize or cornmeal. Remove the dough from the bowl, then punch it down and knead it briefly. Roll it into a rough sausage shape and divide into 7 chunks. As you work with one, keep the others covered with a clean tea towel. There are two ways to shape the bagels. One is to firmly roll out each chunk into a long ‘snake-like’ shape, then looping the ‘snake’ and sealing the ends together with a tiny splash of water and squeezing it. The other method is to roll each chunk into a ball. Piercing a hole in the centre with your finger, pull the dough open until you can fit your hand inside stretching it wide, turning it around and squeezing it to keep it even – like a steering wheel. Place on the prepared baking trays and repeat with the rest of the dough.

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8. Cover and allow to stand for a further 10–20 minutes to allow the dough to bounce back again. .
9. Preheat the oven to 220ºC (425°F), Gas mark 7 and heat the saucepan to a gentle simmer.

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10. Gently lift each bagel into the water and poach no more than three at a time, turning gently with a couple of slotted spoons, poaching for about 1 ½ minutes on each side. Remove the bagels from the water, allowing them to drain first, and place on the prepared trays, spacing them about 3–4cm (1 ¼ –1 ½ in) apart.

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11. Brush with the beaten egg and sprinkle with sesame seeds, sea salt, poppy seeds or a savoury topping of your choice, or just leave them plain, and bake in the oven for 15 minutes, then turn them upside down for a further 10 minutes to cook the bases. Cool on a wire rack.
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Mrs Hackneys Notes:

• Warm the oven up and turn off. Wait until it's cool but still warm and put in your dough to rise.
• If you want to freeze them, they can last for up to 3 months.
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The finished product!

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Enjoy :-)