Week One Hundred & Thirty – Mary Berry’s Devil’s Food Cake & Jane’s Fruit Cake

Week 130 and I apologise for the lateness of posting this blog, hubby and I have had a well earned rest and break in our caravan in South Wales and it was really needed. I did a bake just before we went away but didn’t get a chance to blog it and haven’t got the energy to bake today after the unpacking, washing etc. I have now put little bookmarks in my Mary Berry Baking Bible so that I can see at a glance where the remaining recipes are and how many are left. I had pulled out Mary’s devil’s food cake first. The sponge recipe was not quite one of Mary’s throw every thing in and mix ones but it wasn’t too complicated and once mixed, I put it into two prepared sandwich tins. Once baked, I had two lovely dark chocolate sponges. The next part was to make the American frosting and I had already made this once with one of my previous challenge recipes so I knew what I was doing……kind of!

Mary Berry's Devils food cake

I made the American frosting and then the race was on to spread it over the cake before it set and I kind of lost that battle but although it wasn’t pretty, it tasted better than it looked!

Kim's Devils Food Cake

The second recipe was Mary’s Jane’s fruit cake. I have no idea who Jane is and Mary doesn’t explain in her recipe but hey-ho! All Mary says about this recipe is that it is a good family cake that goes quite dark when baked because of the wholemeal flour. I also had to go and find some buttermilk  in the supermarket which I have never seen before. I found it in the cream section!

Mary Berry's Jane's Fruit Cake

The bonus of this recipe is that it is one of Mary’s throw all the ingredients in and mix recipes. I did this and poured the mix into the prepared tin. This cake is baked long and slow- over three hours of cooking time! Once baked, I wrapped it and put it in a tin and it travelled to Wales with us and kept us fed and energised for our holiday!

Kim's Jane's fruit cake

The Great British Bake Off is now going into it’s third week and I have been avidly watching. I was pleased to see that in the first week, Mary asked the contestants to bake her frosted walnut cake which I had already done so I watched with great interest having already done this one and commenting as they made their frosting. The biscuit week was interesting, I have not hear of or made Arlette biscuits and having watched the contestants, I think I will be giving them a miss! The next episode is bread week- always a giggle!

the countdown continues and I have now reached the giddy heights of

13recipes left to bake!

Advertisements

Week One Hundred & Twenty Eight – Mary Berry’s Sachertorte & Coffee & Banana Vacherin

Week 128 and I dipped my toe into Mary Berry‘s Baking bible– it’s about all that will fit into what is left to bake and I came out with Mary’s Sachertorte and Coffee & Banana Vacherin.

I began with the sachertorte. This has oodles of dark chocolate in it and you know I really don’t like dark chocolate so I compromised and had 3/4 dark chocolate and 1/4 milk chocolate to take away some of the bitterness. Mary asks you to melt the first amount of chocolate and allow to cool slightly. Meanwhile beat the butter and then add the sugar, beating well still and then add the melted chocolate and vanilla extract, then the egg yolks then fold in the dry ingredients. Mary advises you that by this point the mixture will be quite thick- she fails to mention about the gut busting amount of calories already in this and we haven’t finished yet! In another bowl, whisk the egg whites until stiff and add to the chocolate mix. Pour into the tin and bake for about 50 minutes until well risen. Mary Berry's sachertorte

Remove from the tin and allow to cool. To make the slimline(!) topping, melt the chocolate gently and add the double cream, allow to cool slightly and pour over the cake spreading it gently. Finally when set, write “Sacher” on the top. The icing came out nice and glossy especially considering mine had some milk chocolate in it too.

Kim's Sachertorte

The second recipe was Mary’s coffee and banana vacherin. I had no idea what a vacherin was so I looked it up and it says it is a meringue dessert filled with cream. This recipe caused me a great headache as I thought I had done all the banana desserts while visiting my family but this one popped up !! So I followed the principle of the recipe- a meringue filled with cream and made mine a fresh cream and raspberry vacherin instead as this house is a banana free zone because of hubby’s allergy- don’t want to kill him with my baking!

no bananas

Mary Berry's Coffee & Banana Vacherin

Mary asks you to whisk 4 egg whites until stiff, then add the sugar-225g of it-one TEASPOON at a time ..zzzzzzZZZZZZ. Once all the sugar is mixed in, the meringue mixture will be very stiff. Spoon it into a piping bag and pipe 2 20cm circles and bake. Once baked, allow to cool in the oven . This is where Mary and I parted company , I whisked the cream and used fresh raspberries to create my vacherin and thought it was very tasty!Kim's fresh cream & raspberry vacherin

The countdown reaches 18

Week One Hundred & Twenty Six – Mary Berry’s Boozy Fruit Cake & Sponge Christening Cake

Week 126 and my usual dive into Mary Berry‘s Baking Bible saw me surface with these two recipes. A boozy fruitcake and a sponge christening cake. I am so close to finishing this challenge but found I have hit the “proverbial wall” in terms of flagging so near the finish! I gave myself a verbal “kick” and dug out the bowls, mixer and ingredients and off I
set.

hitting the wall

finishing line

The boozy fruitcake was an interesting recipe. I had to weigh out all the fruits and add them to the butter, syrup, milk & nuts and heat gently until the better melts. I realised to my dismay that I had run out of golden syrup so I substituted maple syrup which I think gave this cake a tasty twist. Meanwhile weigh out the dry ingredients, add the wet ingredients and mix thoroughly, pour into the prepared tin and bake.

Mary Berry's boozy fruit cake

Once the timer had pinged, the cake was done, I removed it and when it was cool, I had the fun job of adding some alcohol to the cake. My alcohol of choice was some dark rum and then the cake was wrapped in parchment and put in a tin for a few days. When it was time to eat it, it was lovely and moist.

Kim's boozy fruit cake

The second cake was Mary’s sponge christening cake. I didn’t know anyone who was being christened so this became a father’s day cake for the chief taster.

Mary Berry's sponge christening cake

This was an unusual recipe to do for a sponge.  Mary asks you to melt the butter- so far, not unusual, then measure the eggs and sugar into a bowl and whisk over hot water until it is pale and creamy and leaves a trail then remove from the heat and continue to whisk until cold. This was unusual and I was a little afraid that my trusty hand mixer would burn out but it managed it-just! That isn’t the end by any means- next sieve the flours into a bowl, fold half the flour into the egg mixture, then pour half the melted butter around the edge-(getting weirder). Then repeat the other half of the flour and then the butter again- this is just strange now! Finally pour into the tin and bake.The cake rose beautifully and then when cool, Mary asks you you to cut the cake in half and sandwich with a lemon cream and put this over the top and sides then cover the cake in icing and decorate.This is the way I chose to decorate it and gave it to the chief taster on father’s day.

Kim's sponge fathers day cake

Father’s day is always a bittersweet day for me since I lost my Dad on Father’s Day. This photo is from 2005, the last Father’s Day I had with my Dad before we lost him.

KONICA MINOLTA DIGITAL CAMERA

Oh and the countdown……

22

Week One Hundred & Twenty Five – Mary Berry’s Coffee & Walnut Sponge Cake & American Apple & Apricot Cake

Week 125 and my ever shrinking Mary Berry Baking Bible suggested these recipes to me to take to a friends house for a b-b-q!

IMG_0580

I began with the coffee & walnut sponge …which ended up being a coffee and pecan sponge- I could swear I had walnuts in the store cupboard but they turned out to be pecans- oh well, still tasted nice and my twist on Mary’s recipe. Luckily this recipe was one of Mary’s throw all the ingredients in together and mix, divide between two sandwich tins and bake.

IMG_0595

Once the sponges are cooked and cool, mix together the buttercream and sandwich the two sponges together and put some more on the top and decorate with some more nuts!

IMG_0597

The second recipe was Mary’s american apple & apricot cake. This recipe used raw baking apple and dried apricots in it , a deep cake tin and a vague baking time from Mary of “between an hour and an hour and a half”… I made one cake and baked it for about an hour, tested it, not done, gave it another ten minutes, it looked done and bounced back to the touch test so I took it out of the oven, only to go back to it about half an hour later and DISASTER! It had caved in and was cooked around the edges but raw in the middle! This hit the bin- no photos allowed and I began again.

IMG_0596

This time I allowed the whole cooking time – an hour & a half and this time it worked – YIPPEE!! I now had two cakes to take to the b-b-q.

IMG_0599

It was lovely catching up with our friends and the cakes went down well. The added bonus was that one of their dogs has just had puppies and they are currently three weeks old so puppy cuddles were an added bonus – and out two hairy hoolies went mad when I got home!

20150613_142048

The countdown is ticking on and is now……

24

Week One Hundred & Twenty Four – Mary Berry’s Lemon Griestorte & Petits Fours Aux Amandes

Week 124 and my Mary Berry Baking Bible is shrinking rapidly in terms of what recipes are left to bake! I dived into it and surfaced clutching her lemon griestorte and the petits fours aux amandes.

I began with the lemon griestorte. Mary tells you that it’s made with semolina and ground almonds instead of flour and it has a light but short texture- whatever that means!! I separated the three eggs that the recipe asks for and put the yolks and the sugar in one bowl and whisked them together, then added the lemon juice and finally the lemon rind, semolina and ground almonds. In another bowl, whisk the egg whites until they form soft peaks and fold into the mixture and pour into the tin . Pop in the oven for 35 minutes and then once golden brown, allow to cool in the tin for a few minutes and turn out. Once cool, cut the cake in half.Mary Berry's lemon gristorte

Whisk the cream until it holds its shape and fold in the lemon curd and sandwich the cake together with it and dust the top with icing sugar. Try to use a good quality lemon curd to give it that lovely lemon tang! I usually shop at my local Morrisons and brought their Signature Sicilian Lemon curd which is really yummy!

IMG_0592

The second recipe was Mary’s petits fours aux amandes. Mary says they make very special presents, I wasn’t that keen but another recipe under my belt.

IMG_0587

The recipe was simple enough, I had to whisk some egg whites, fold in ground almonds, sugar and almond extract and put the mix into a piping bag. Pipe rosettes onto a baking tray and top with a small piece of cherry and bake. When golden, mix some sugar and milk together and lightly brush over the petits fours.

IMG_0590

The countdown continues and has now reached….

26

 

One of the chief tasters brought me a little gift recently, some beautiful measuring spoons. Mine are the usual plastic ones but these are rather special, so thank you and much love xIMG_0588 IMG_0589

Week One Hundred & Twenty Three – Mary Berry’s Strawberry Dessert Cake & Crunchy Top Lemon Cake

Week 123, and my usual dip into Mary berry‘s Baking Bible proved troublesome. I decided on the recipes but divided the bake over the week so that we were not inundated with a mass of cakes that might end up stale and in the food recycling bin.

IMG_0575

I chose Mary’s strawberry dessert cake as my first bake . I followed Mary’s recipe carefully and mixed the sponge up carefully. I poured half the mixture into the tin and then sliced and put strawberries on to of this and then poured the rest of the mix on top and levelled the cake. I sprinkled flaked almonds on the top and then baked it for about 1 1/2 hours and then left it to cool a while before turning it out.

IMG_0576

Mary suggests that you serve it warm with cream and who am I to disappoint ?!

IMG_0579

The second recipe later in the week was Mary’s crunchy top lemon cake. Luckily this is one of Mary’s all in one cakes and so it was an easy bake to put together. I baked it in the oven and then once it was cooked, I poured the crunchy lemony sugary topping on and left it to cool.

IMG_0583

It seemed aged before it was cool enough to turn the cake out and the lemony smell was tantalising!Kim's crunchy top lemon cake

I have been following Mary’s new series ” Mary Berry’s Absolute Favourites” , it has given me some great ideas for general cooking and some new twists on some old favourite recipes. I have also enjoyed watching her first fly fishing adventure.

The countdown continues and I have broken the 30 barrier now and it has reached…..

28

Week One Hundred & Twenty One – Mary Berry’s Quick Granary Rolls & Chocolate Rum Cake

Week 121 and yes I confess this post is long overdue. I will explain why a little later. I delved into Mary Berry‘s Baking Bible with my hubby’s birthday in mind. He wanted to have a b-b-q with some “exotic” meats such as buffalo and I found Mary Berry’s quick granary rolls for the burger buns and her chocolate rum cake for his birthday cake- perfect.

I began with the quick granary rolls. Mary asks you to  mix all the dry ingredients together and rub the butter in with your fingers. Mary then asks you to add the milk and water mixture in a “continuous ” stream while mixing the ingredients to a dough and she suggests using a machine with a dough hook. At this point I read and re-read the recipe, Mary definitely asks you to add 3/4 pint each of tepid milk AND water. I thought this was a lot of liquid but I thought “Mary has been doing this for years and knows what she is doing”.

Mary Berry's Quick Granary Rolls

I ended up with a gloopy mess that even with the dough hook didn’t resemble anything like a dough. I added more flour- I had been using a white spelt flour that I had been given and a granary flour and added more of both until the liquid became a dough.

Dove Spelt Flour Hovis Granary Flour

Kim's dough hook

This took a long time and an awful lot of flour to achieve this. When I had got it to the dough stage, I divided it into the roll shapes and covered them to rise. I then checked on the rising to the Berry blog to see if Anneliese had struggled with this and yes, she too had the liquid issue and had to add more flour so I am glad I was not alone in this. Once the dough had proved, I baked them and even though I had to use an awful lot more flour than the recipe said, I was pleased with how they came out and the buffalo burgers tasted very nice inside these rolls. Hubby was very cheeky though and took a photo of them and said he was pleased with his wife’s baps! This was after we were laughing at one of the search terms on the blog where someone had searched for “kim’s buns”!

Kim's quick granary rolls

The second recipe was Mary Berry’s chocolate rum cake. This was for hubby’s birthday and involved two of his favourite things- chocolate and rum!  I started by breaking up an awful lot of chocolate into a bowl. As usual, Mary asks you to use dark chocolate and I compromised with 3/4 dark chocolate and 1/4 galaxy milk chocolate.. When this has melted, let it cool and whisk the egg yolks and sugar together, then add the chocolate and rum then fold in the flour and almonds.

Mary Berry's Chocolate Rum Cake

In a separate bowl, whisk the egg whites until stiff and fold into the mix and pour into the cake tin and bake. When cooked, while it cools, make the filling/icing by breaking yet more chocolate into a bowl- same mix for me, add loads of butter and stir lots. Cut the sponge in half and use this chocolate icing to sandwich the two sponges together and ice the top.

Kim's chocolate rum cake

Once this was done and set, I then decorated it for hubby’s birthday.

Hubby's birthday cake

We had a lovely b-b-q using meat ordered from the alternative meat company and their buffalo burgers were delicious. Hubby, I hope you had a lovely birthday and this blog is dedicated to you for your birthday.

happy birthday hubby

The countdown continues and has now reached ……

32

Now finally the reason this blog is so late – not long after I baked these, I went down hard with flu/norovirus and was really knocked for six with both. I was literally in bed for five days with aching muscles, fever and upset stomach.  I lost a stone in a week and even though I went back to work probably before I should, I was not up to baking or blogging.

flu