Mokatines

These lovely Mokatines are made with a genoise sponge which is made by melting the butter which is then set to one side to cool slightly.  The eggs and sugar are whisked until the mixture is pale and mousse like.  The flour is then folded into the egg mixture and the cooled butter is folded into the mixture and the sponge is then baked for about 35 minutes.

Genoise sponge is thought to be lighter and more flavourful than a traditional sponge

I had great fun decorating the mokatines with cream using cocoa and coffee flavours and  to finish off some nuts and obviously the eating was even more fun

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Amazing Day

It has been an amazing day.  It all started at 5 o,clock this morning getting everything ready and then off to the Priory at 11.00 to Watch Frances Quinn make her amazing marzipan bees my mind is working overtime on ideas for new cake decorations.  Her book Quinntessential Baking has some amazing ideas.

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Then a quick dash to check in with the Abergavenny Food Festival Team before going to the Market Hall to do my demonstration with Frances.  I was very nervous but love every minute of it.

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Then off to do a book signing along with Frances.

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Then a quick twenty minute break before going to the castle and getting ready for my Pizza demonstration.

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It has been an amazing day and so many people have been behind me – it will take a lot to beat today.  Thank you to Mam, for holding my hand, Libby & Millie for covering for Mam so she could be with me. Francis for letting me be her Sous Chef, Kirsty for inviting me to demonstrate at the Food Academy  but my biggest thank you is to Scott Grant Crichton for believing in me and giving me the opportunity to be a part of the Abergavenny Food Festival.

Patisserie

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My blog is a little bit late this week as I’ve been getting busy for the Abergavenny Food Festival today where I am going to do two demonstrations.  The first is with Frances Quinn (who won the 2013 Great British Bake Off) and the second is on my own in the Castle where I am making Pizzas with forty children.

The only reason I am writing my blog now is because I am very nervous and wanted to think of something else!!

Because I’ve been practising for the Food festival I only managed to do two of the three bakes this week.

The first was a Blueberry Frangipane and I managed not to get a soggy bottom on my shortcrust pastry.  This is a lovely pudding with creme fraiche or a thick jersey cream.

My second bake was vol au vents and I loved making these as I find the laminating in the puff pastry fun.

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Great British Bake Off – Alternative Ingredients

This weeks Great British Bake Off was about alternative ingredients for example not baking with sugar, dairy and gluten.

My first bake was a sugar free cake and I opted for a carrot and orange cake. The sweetness of the carrot was enough to replace the missing sugar.  I loved this cake from the beginning right the way to the last slice.  The house smelt of mixed spice and the cake was really moist.  I didn’t miss having the sugar kick although my mam found it harder.  The orange frosting on the outside of the cake also added to an amazing cake and I would make it again.

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My second bake was the show stopper dairy-free ice cream rolls.  I made a caramel dairy free ice-cream with a light banana sponge.  Unfortunately it  didn’t all go to plan what with my ice-cream not freezing properly and I tried to make a pattern in my sponge that didn’t turn out as well as I wanted but the bake still tasted very yummy.

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My last bake is yeast free and perhaps one of my all time favourite foods.  Pitta bread for some reason I have never made them before and I don’t know why as they are so easy to make, needs no proving and are just made from flour and yoghurt.  Of course they taste even better than shop bought ones.

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Clandestine Cake Club: A Year of Cake

Just a quick post to say I’m so excited as I’ve now received  my copy of the Clandestine Cake Club: A Year of Cake cook book and here is a glimpse of the page 74 – showing my recipe – Yay

There are some amazing recipes in the book and I can’t wait to try some of them out.

The book is for sale from tomorrow and I feel so lucky to have had my recipe chosen.

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Puddings

Seven minutes to go before this weeks Great British Bake Off and I have just finished putting the last bits of my windtorte together.

A windtorte is made up of two types of meringue French and Swiss.  The base, sides and top of the wind torte is made from a tradition French meringue which is egg whites and sugar whisked together and then baked.  Then the torte is sealed by using a Swiss meringue.  A Swiss meringue is made on the hob by continually whisking together egg whites and sugar.

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Creme Brûlée was my first bake this week which I have made before for my blog.  As the Bake Off contestants came up with some different flavours I thought I to should also come up with something so I went for a mint infused Creme Brûlée.

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My second bake was the showstopper a baked lemon cheesecake wrapped in chocolate.  To wrap the chocolate I used bubble wrap after having seen a video that a friend of my mam’s posted (Moyra Sammut).  I need to practice doing it a bit more but this technique could make some stunning cakes and puddings in the future.

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I’ve really enjoyed this weeks bakes as they were a little bit easier than last week but there were some new techniques to learn at the same time.

I’m now off to to watch episode four of the Great British Bake Off