This weeks bake is doughuts.

I have always wanted to make these but i have never had the chance as when i say I’m going to bake them I have to wait till Mam is at home as you need to cook doughnuts in boiling oil  and I think leaving me alone with that would be a big mistake especially as I was a disaster with the blow torch.

Having made my dough which had risen nicely and made the chocolate custard filling I was really happy with what I had done so far, Then it came to cooking the doughnuts and this was a complete nightmare. unknown to me I had my oil too hot which meant the doughnut was cooking very nicely on the outside but the inside was still raw.  I didn’t know this until after I had let them cool and rolled them in sugar.  When it came to cutting the doughnut I realised they were still raw inside.


IMG_5386IMG_5391  IMG_5387IMG_5389

So i thought i would just put them back into the oil for them to cook more. As you can imagine this did not make the situation any better as I was now left with caramel covered doughnuts that were raw inside. so I decided to start all over again and remake my dough.

Having made some properly cooked doughnuts I then went onto to fill them which led onto the next problem which was my piping.  When I tried to pipe my jam and chocolate custard into the doughnuts they kept splitting apart and my filling went everywhere so in the end I was left with just four doughnuts that that were just about doable.

I wanted to do this bake for ages and although I had to start again I still had fun and it was worth it because they tasted yummy and I would definitely make them again.


A Year of Cake

Last year I submitted my Rosie Rhubarb recipe to Lynn Hill of The Clandestine Cake Club.  Lynn is publishing her second cake book in September and it will be called A Year of Cake and my recipe has been accepted and this is a picture of the front cover.  It is going to be published on 10th September which is very exciting.


Here is a little bit about the book:-

Bake your way through the year with 100 celebratory recipes from Britain’s biggest cake club.  

Following the success of their first recipe collection, the Clandestine Cake Club is back with a second delicious helping. Inspired by the most cake-worthy moments throughout the year, founder Lynn Hill and her army of Cake Club members have compiled 100 gorgeous recipes to whet your appetite and get you celebrating.

Arranged month by month, you’ll find cakes to suit all the best-known dates in the calendar – such as Christmas, Mother’s Day, Easter and Halloween – plus countless other occasions that deserve to be celebrated, from international holidays (Chinese New Year, Thanksgiving) and religious festivals (Diwali, Mardi Gras) to major sporting events (Wimbledon, the London Marathon) and the birthdays of iconic figures, including Shakespeare, Elvis Presley and the Queen – not forgetting the queen of baking, Mary Berry! Whether you fancy rocking out at Glastonbury, shaking your stuff at the Notting Hill Carnival, tapping your feet to the Last Night of the Proms, or smelling the roses at the Chelsea Flower Show, there’s a recipe here to get the party started.

The cakes themselves hail from far and wide: some feel homegrown – such as Toffee Apple Gingerbread, Rhubarb Crumble & Custard Cake, and Strawberry Pimm’s Cake – while others promise a taste of the exotic – Chocolate Key Lime Cake, Persimmon, Yogurt & Pecan Cake, and Matcha Chiffon Cake. Club members love to innovate, offering up such temptations as Sea Salted Caramel Cake, Passionfruit Caipirinha Cake, and Canadian Maple Syrup & Bacon Cake. Each recipe is served up with a little slice of history, revealing the curious traditions behind the cakes and intriguing stories about the occasions that inspired them. Accompanied by gorgeously styled photographs, this book gives every cake-lover a reason to celebrate.


                                                                  Biographical Notes

Retired Yorkshirewoman Back-cover-Year_of_Cake_PLCLynn Hill founded the Clandestine Cake Club in 2010, hosting its first gathering in a secret location in Leeds city centre. The club’s initial popularity led her to turn it into a ‘franchise’, encouraging others to host their own events under the Clandestine Cake Club banner. Takeup spread like wildfire and there are now over 200 affiliated clubs in the UK and abroad, with more registering every month. Lynn has been featured on The One Show, Lorraine, The Alan Titchmarsh Show and BBC Radio 4, as well as in The Times, Daily Mail, Grazia, Woman’s Own and the Huffington Post. She has appeared several times at The Cake and Bake Show. Lynn runs the club online via and Twitter, connecting daily with members, bakers and fellow cake lovers.

Meringues with Chantilly Cream

So this week I made Meringues with Chantilly Cream.  I’ve made meringues before although this recipe was slightly different to what I normally make as the ingredients includes icing sugar.  Normally the meringues I make just have egg whites and castor sugar.

I decided to try and find out why icing sugar is added and while looking I came across a recipe for microwaved meringues which sounded a bit odd and reminded me of chocolate microwave mug cakes I used to make..  Icing sugar seems to be added as it is finer than sugar and also has starch in it which holds the meringue together.  I also think it makes the meringue nice and chewy.

People think meringues are difficult to make but so long as you make sure everything is clean and you cook them slowly on a very low temperature they are very easy to make.

The Chantilly cream is made up of icing sugar, cream and vanilla extract all whisked together and then placed between two meringues.

While I found it easy to make the meringues I still need to practise my piping which is one of my weaknesses.IMG_5307


Four Tier Marble Chocolate Cake

This week’s blog is for my for my three cousins Josh, Libby & Wil who were 18 on Friday and I made them a four tier chocolate marble Cake with a chocolate ganache

I wanted to make a stunning cake so I used my own ideas.  The sponge was a basic victoria sponge with 200g of butter, sugar and flour and four eggs and to help it rise a little a teaspoon of baking powder.  To make the marble effect I added cocoa powder in to the cake mix after it had been split between four cake tins.

When the cakes had been baked and cooled I layered them with butter icing between each layer and then to finish off the cake I covered it in a chocolate ganache and drizzled a raspberry coulis over the top to give it a little kick.

As this was my own recipe I decided to draw up a plan of what to do along with an idea of the time it would take for each process.  I had thought it would be no more than two hours but what I hadn’t taken into account was the cooling time for cake and ganache so the cake really took four hours from start to finish.

So happy birthday to my grown up cousins Josh, Libby & Wil I hope you like my present – love Myfy xx

IMG_3129         IMG_5254

Baking Competition

This weeks bake was all about baking for the 4th Great Abergavenny Bake off.  A competition held in aid of Cancer Research and Sarcoma UK.  There were some amazing cakes in the competition and I got lots of ideas for me to try out at home.

I entered two bakes.  Rosie Rhubarb Fairy Cakes in the Cupcake Cake section and an Orange & Almond Cake in the Traditional Bake section.

For some reason my baking was all over the place this weekend and I kept burning my cakes and couldn’t get my cupcakes to taste right.  After burning two Orange & Almond cakes I managed on my third cake to get it right and I came third in the competition.  Unfortunately my fairy cakes didn’t win.IMG_3114

The nice thing about the competition is that people are able to bid for the cakes which raises more money for the cancer charities.

The Orange & Almond cake is a gluten and dairy free cake and requires oranges to boiled for over two hours this makes the cake very moist.  I then covered the cake in an icing sugar and cream mix which is then topped off with toasted flaked almonds and a bit of orange zest to add colour.

The fairy cakes were a version of my Rosie Rhubarb cake but instead of making my normal rhubarb jam I made a rhubarb compote which I think wasn’t the best of ideas.

Perhaps not the cheapest of bakes because of the problems but I had fun and it all helped raise money for charity.


Triple Chocolate Brownies

Triple Chocolate Brownies for my lovely friend Amy’s birthday because all girls like chocolate.

This is one of my favourite recipes and everybody loves them because they are chocolatey and gooey and then when you bite into the brownie you get chunk of white chocolate.  Mmmmmmhhh………………

The recipe I use is not quick as you need to melt the chocolate let it cool and whisk the ingredients for a long time as well as baking for 40 minutes and then I leave them over night so they become gooier.

I had thought about making fudge but went for the brownies.  When I told Amy it was choice between fudge and brownies she said no, chocolate brownies definitely.