Friends have been encouraging me to apply for the next series of the British bake off!
I don’t believe I’m quite experienced enough so I have set myself a challenge.
At the cake & bake show over the weekend, I brought the British Bake off, showstoppers recipe book. I am going to bake one recipe from that book each week, starting from the beginning & working my way through!
This week, it’s the classic Victoria sponge. What could go wrong!?
I love your rose cake. How did you make the roses on the cake ?
It’s really simple to create the roses. Use a star nozzle on your pipping bag, pipe the buttercream in a circle from the inside out and you should get a pattern that looks like a rose. Hope that helps :)
When I posted the pictures of my millionaire shortbread, I did infact write out the recipe but for some odd reason, it didn’t post. So here I am again! :)
I had always thought millionaire shortbread would be really difficult and time consuming to make. Turns out I was wrong. They are really easy!
To begin.. The shortbread 250g butter (softened) 50g caster sugar 250g plain flour 125g cornflour
I found my shortbread to be a touch too short so perhaps use a little less cornflour.
Line a 11x8 inch baking tray (I think the one I used was a little smaller but it did the trick!) Pre-heat the oven to 170*c. Cream the butter & sugar together until pale and fluffy. Stir in your flour and cornflour. This is the part to get your hands dirty and put down your wooden spoon. Form the mixture into a smooth dough, once you have squish out evenly in your baking tray, right up into every corner. Be sure to prick with a fork otherwise you will get air bubbles. Put into the oven for 20minutes (turning half way through time to ensure an even golden colour) leave to cool while you start the caramel…
The Caramel 175g butter 175g caster sugar 4 tablespoons of golden syrup 1 can (400g) of condensed milk
Put all your ingredients into a pan and heat slowly over a medium heat. Keep stirring until mixture has combined and butter has melted. Bring up to a bubble but be careful not to boil and to keep stirring. You don’t want it to spit and burn you! Keep simmering and stirring for 5 minutes until it has thicken and turned golden in colour. Pour over your cooled biscuit and leave to set for half an hour to an hour.
The chocolate 350g chocolate (plain, milk, dark - whatever takes your fancy! I used plain)
Melt the chocolate & pour over the caramel, pop it into the fridge for a few hours. I left mine over night. Once set, you can cut into pieces as big or small as you like!!