Archive for Renshaw

Choccy Horror cupcakes

Posted in Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , on 24/10/2011 by libbyplummer

Choccy Horror cupcakeAnd so the onslaught of Halloween-themed baking continues. Today’s masterpiece – Choccy Horror cupcakes. As well as desperately lame punning, these chocolate cupcakes also involve toppers emblazoned with minature film posters from some of my favourite horror flicks, namely Night of the Demon (trailer below – it’s called Curse of the Demon in the US), Halloween, Night of the Living Dead and The Tingler.

The cakes are topped with Renshaw Snip & Swirl ready-made chocolate icing, kindly given to me by the makers to try out when I went to check out their latest products a few months ago. If I’m honest, I don’t think it’s quite the same as freshly made icing, but it does have a surprisingly good taste and it’s a great alternative if you haven’t got much time on your hands. Recipe after the vid…

What you’ll need:
3oz self-raising flour (sieved)
2 tbsp cocoa powder (sieved)
4oz caster sugar (sieved)
4oz margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp skimmed milk (or any kind of milk you like)

For the icing:
Renshaw Snip & Swirl (chocolate flavour)
Or to make your own:
8oz icing/confectioner’s sugar (sieved)
3.5oz unsalted butter
1/2 tsp vanilla extract
2 tsp cocoa powder (sieved)
Red sprinkles

Makes 12 cupcakes

Choccy Horror cupcake lineup

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Choccy Horror cupcakes

Once the cakes are completely cool, you can crack on with the icing. If using Renshaw Snip & Swirl, simply snip the end off the pack and ice away. If making your own, cream the icing sugar together with the butter using a fork, then mix in the vanilla once combined. Add the cocoa and mix in until the colour is even and you’re ready to stick it in an icing bag and pipe away. If you really can’t be arsed to deal with any icing, just add some chocolate spread (e.g. Nutella) to the cakes with a knife or just melt some chocolate and spread that onto the top.

The movie-themed toppers are simply made from film poster images (procured via a Google Image search) printed out on white paper and stuck onto black card, with a cocktail stick attached to the back with sticky tape. Arts and crafts, kid, arts and crafts.

4th of July cake balls

Posted in American food, Baking, Cakes, Recipes with tags , , , , , , , , on 04/07/2011 by libbyplummer

It’s been 235 years since the Declaration of Independence was approved by Congress, marking the start of the United States’ official separation from Great Britain. Nowadays, this momentous occasion is marked largely with fireworks, barbecues and baseball. And of course, cakes. (Check out the hilarious gallery of disasters over at Cake Wrecks – the  “4 Jluy” is possibly the highlight).

Getting into the spirit of things (despite being British and living in London), I knocked up a batch of 4th of July cake balls, mainly to justify the large stash of red, white and blue sprinkles that I’ve been building up from numerous trips to Target when in the US. The recipe is adapted from Molly Bakes‘ excellent new Cake Pops book and uses Renshaw Simple Melt topping, kindly given to me by the manufacturer to try out. Read on and get stuck in, y’all.

What you’ll need:
For the cake:
120g margarine (or softened unsalted butter if you prefer) plus extra for greasing tin
150g caster sugar
1 tsp vanilla extract
2 eggs
180g self-raising flour (sieved)
4 tbsp milk

For the icing:
80g softened unsalted butter
40g cream cheese (not low fat version)
200g icing sugar (sieved)
1 tsp vanilla extract

For the topping:
Yoghurt Simply Melts (or white chocolate or whatever topping you want to use)
Red, white and blue sprinkles

4th of July cake ball close-up

What to do:
Preheat oven to 180° C /160° C (fan oven)/350° F/ gas mark 4. Grease and flour a 20-25cm cake tin (round or square). I use Wilton cake release, which doesn’t need flouring – you just spread it round the tin with a pastry brush. Cream the margarine and sugar with a fork until light and fluffy. Mix in the vanilla extract. Add the eggs, one at a time, mixing in between. Add the flour, mix until combined and then gradually add the milk and mix again.

Dollop the mixture into the cake tin and bake for 35 minutes or so, or until a cocktail stick inserted into the middle comes out mostly clean with a couple of crumbs. Remove from oven, leave to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

For the icing, cream the butter and cream cheese together with a fork, add the icing sugar and continue to cream until it’s all mixed in and as smooth as possible. Lastly, mix in the vanilla extract. Bung in the fridge for at least 30 minutes before using.

Once the cake is cool, carefully remove the crusts with a bread knife and crumble the cake into a bowl. Once you’ve transformed your cake into a bowl of crumbs, take one tablespoon of the icing at a time and work into the crumbs with your hands (you might not need all of the icing). Mix together until you’ve got a fudge-like mixture that’s not too tough or too soggy. Wrap in clingfilm and stick in the fridge for at least an hour.

Once chilled, break off a chunk of the mixture and roll into a ball in using your hands. The size depends on how big you want your cake balls, but about the size of a ping pong ball is a good place to start. Pop them on a tray lined with baking parchment and stick back in the fridge for 20 minutes.

Next, remove the cake balls from the fridge, turn them over and insert cocktail sticks into the flat-ish side of the ball (the stick needs to go about halfway through). Now melt your Simply Melts according to the instructions (you can also use candy melts or melted chocolate if you prefer) and transfer to a heatproof bowl. Take one cake ball at a time and dip it into the mixture, swirling around until the ball is completely covered (use a spoon to drizzle the mixture over any bald patches if you’re finding it a bit tricky to get them totally covered). Now place them on a cooling rack with the cocktail stick pointing downwards, between the wires. If the cooling rack is too near to the kitchen worktop, rest it on a couple of glasses at either end to raise it up. As soon as you cover each ball with topping, swiftly add a few sprinkles before they dry. Leave to set (they only take about 10 minutes). Happy Independence Day!

Renshaw debuts home baking range

Posted in Baking, Biscuits, Cakes, Out and about with tags , , , , , , , , , , , on 21/06/2011 by libbyplummer

Renshaw Simplymelt
Professonal baking supplier Renshaw – which has been in business since since 1898 – has launched its very first range for home bakers and I was invited along for a sneak preview and to sample some of the goods.

The new range comprises four products – my personal favourite being the Simplymelt flavoured toppings (£1.39), which can be melted in the bag in a microwave and used for pouring over shortbreads, flapjacks and crispy cakes. It also looks ideal for decorating cake pops without having to bugger about melting chocolate or candy melts on the hob. There are five flavours – white chocolate, milk chocolate, toffee, strawberry and yoghurt – most of which I tried and found to be dangerously tasty.

Renshaw cake pops

The range also includes Ready to Roll Coloured Icing (£1.25), which comes in black, red, green, pink, blue and yellow, along with Snip & Swirl ready to pipe icing (£2.49) – available in strawberry, chocolate and vanilla – and edible icing ribbon (£2.49), which is perfect for making fancy borders on celebration cakes.

Renshaw home baking range

The baking supplier has also launched Renshaw Juniors for kids which includes Magic Melting Icing (£2.09) which comes in raspberry, blackcurrant or tropical flavours along with coloured sugardough (£2.59) and flavoured sugardough (£1.99) which is basically edible Play-doh.

Renshaw cupcakes

Alongside the new range, Renshaw also launched the website for keen bakers and you can also find them on Twitter and Facebook.

The products will be available at Lakeland, Hobbycraft, Morrisons, Bako BFP and Culpitts and you’ll also be able to pick them up in Asda and Tesco from August 2011. Renshaw gave me a stash of the products to try out, so I’ll be coming up with a few recipes for them in the near future…