Can you believe the Great British Bake Off has finished and most probably for the last time? I have thoroughly enjoyed my Wednesday nights for the last 10 weeks and it has been a delight joining in with the #GBBOBloggers2016. I must say a huge thanks to Jenny at Mummy Mishaps because without her none of this would be possible. The time and effort she goes to every year, is above and beyond and also the sponsors of this competition Tesco as they have helped with vouchers and of course provided the fantastic prizes. Then we must not forget the other contests who produced some of the most beautiful bakes each week.
For the final I decided to go with the showstopper which was a picnic fit for a queen, obviously I adapted things a little due to the weather, so we had a lovely buffet tea on Sunday. I admit I did a lot of my baking sat down due to only being able to stand for limited periods but with a little help for Gee (who moved pots, which there were a lot of), I made a Chocolate & Mint cake (adapted from the Jamie Oliver magazine), Strawberry Custard Tart, Sausage Rolls, Mini Quiches and Plain Scones.
Chocolate & Mint Cake
180ml Sunflower Oil
110g Cocoa Powder
425g Caster Sugar
375g Plain Flour
1tbsp Baking Powder
2tsp Bicarbonate of Soda
3 Large Eggs
2tsp Vanilla Extract
1 Pack of After Eights
to decorate I used mini gold balls, crystallised mint leaves and edible gold spray, cake crumbs
600g Icing Sugar
A few drops of Peppermint Extract
A few drops of Natural Green Food Colouring
1. Preheat the oven to 180c or gas mark 4 and grease and line 2 x 20cm cake tins.
2. In one bowl add the sunflower oil and caster sugar and whisk until the mixture is smooth. Add the eggs and vanilla extract and mix for around 3 minutes.
3. In another bowl mix the plain flour, cocoa, baking powder, bicarbonate of soda and salt.
4. Add the dry ingredients in to the oil mixture with 500ml of milk and mix to make a batter.
5. Divide the mixture between the two cake tins and bake for around 45 minutes. Use a skewer to check the cake is not wet inside.
6. Whilst the cake is cooling make the buttercream by mixing the butter, icing sugar, peppermint extract and food colouring. I mixed mine in the Ninja Kitchen Mixer which is ideal as you don't get a layer of icing sugar over everything. You can add as much peppermint and food colouring to your personal taste.
7. Carefully cut your cakes in half and remove any doming (save these bits for the decoration).
8. In between each layer add buttercream and a few broken up after eights and then ice the sides and top of the cake.
9. Spray the top edge and bottom edge of the cake with edible gold spray (I used a piece of baking paper to stop it from covering the whole sides.
10. To the top add cake crumb and after eights cut in two around the edge and sprinkle with golden balls.
11. I also made some crystallised mint leaves which I previously made by coating in egg white and sprinkling with caster sugar, these take about 24 hours to dry.
Easy Strawberry Custard Tart
250g Plain Flour
50g Icing Sugar
1tsp Vanilla Extract
Ingredients Custard & Strawberries
1 Punnet Strawberries
1 Sachet Quick Gel
1 tub Madigascan Custard
1 Sachet Gelatine
1. Mix all the pastry ingredients in a processor, make into a oblong, wrap in cling film and chill for 30 minutes.
2. Grease a 20cm flan case and preheat the oven to 180c or gas mark 4.
3. Roll the pastry out and place in flan case, cover with baking parchment and ceramic beads and bake for 10 minutes.
4. Remove the baking parchment and beads and brush with egg wash and cook for a further 10 minutes. Take out of oven and leave to cool on one side.
5. To make the Madigascan Custard set I melted one sachet of gelatine with 2 tablespoons of boiling water, heated the custard and added the dissolved gelatine, whisk until thoroughly mixed in.
6. Pour the custard mixture into the pastry case and leave to set in the fridge for around 1 hour.
7. Decorate the top with strawberries and make the quick gel. Brush the top of the flan with the quick gel.
Sweet Scones with Strawberry Jam and Cream
250g Self Raising Flour
1 tsp Baking Powder
25g Caster Sugar
Ingredients for Filling
1. Pre heat the oven to 220c or Gas Mark 7.
2. Mix all the ingredients together in a mixer.
3. Empty out on to lightly floured work surface and flatten out until it is around 2cm thick. Using a cutter of your choice cut out the scones and place on a greased baking tray.
4. Brush the tops with milk.
5. Cook in the oven for around 10 minutes until golden.
6. Serve sliced with Jam and Cream.
Quick & Tasty Sausage Rolls
455g Sausage Meat
1 small pack of Sage & Onion Stuffing
1 egg (whisked to brush the sausage rolls)
1 roll of Tesco's Puff Pastry
1. Preheat oven to 180c or Gas Mark 4 and grease a baking sheet.
2. Mix the sausage meat and sage and onion stuffing together thoroughly.
3. Unroll the pack of puff pastry and cut in to 2 lengths long ways.
4. Divide the sausage meat mixture in two and roll into a sausage to fit the length of pastry.
5. Place on one piece of the pastry and wrap it over, sealing with the egg mixture.
6. Cut in to 1.5 inch pieces and score with a knife. Brush with egg wash. (repeat with the other half of mixture and pastry).
7. Bake for around 30 minutes until thoroughly cooked.
1 roll of Tesco's Shortcrust Pastry
1 cup of frozen mixed vegetables (cooked in microwave for 2 minutes)
1 pack of good quality ham
Salt & Pepper
1. Unroll the shortcrust pastry and cut 12 circles to fit a 12 cup greased muffin tin.
2. Place in the centre of a oven preheated to 180c or gas mark 4 until pastry is golden brown.
3. To each muffin cup add a sprinkling of vegetables and some diced ham.
4. Mix the eggs, milk and salt and pepper.
5. Pour the egg mixture on top of each muffin cup until two thirds full.
6. Bake for around 20 minutes until set.
I did not realise what a mammoth task this was going to be, but obviously saved a little time by buying some ready made pastry, this never fails and is so much easier for me at the minute.
Well that is all for the Bake Off this year, next year is uncertain but I have thoroughly enjoyed
joining in when I can.
You can see all my other bakes below.
Millionaires Viennese Whirls
Chocolate Orange Sweet Dough Wreath
Strawberry Churros Cheesecake
Chocolate Orange Roulade
Lemon Fondant Fancies