Keep on rollin’

I’m back!

Again, it’s been a while (sorry). So, full disclosure: I am a flake. I’m worse than a 99 on your Mr Whippy- forever putting my mind to something and not seeing it through or making plans to do something and cancelling later. We’re all guilty of doing this, but honestly I am almost criminally liable of it (#LawBants)

So a bit of a background- and a big step to admit- but I’ve suffered with depression since my diagnosis at 16, and more recently struggled with anxiety too. It’s majorly affected my life in a manner of ways- socially, academically- and generally can make me feel like I’ve lost my ‘Meg-ness’. With massive help from family and my pals, I’m currently in the process of pulling myself back together from yet another knock, and that’s where this blog and baking come in (yes, I promise I’ll talk about cake soon) …

I’m a big fan of The Blurt Foundation, a non-profit organisation dedicated to helping those with depression. If you haven’t heard of it, I urge you to check it out whether on Instagram, Twitter or at blurtitout.org. There’s loads of articles and doodles that help to learn more about depression, helpful techniques and just make you feel a little more ‘human’. A fabulous project they’ve launched is all about self care, basically nurturing yourself and showing yourself some well-deserved kindness. So, as part of my very own Mango-tailored self care I am taking to baking at least once a week. I’ve always thought of baking as a type of therapy, something that truly relaxes me. I introduce the first of my Bake Off extravaganza, or if you like a hashtag, #MegsGBBOChallenge…

WEEK 1:

Chocolate Mini Rolls

Yes, for my first bake I attempted the technical challenge, perhaps not the most relaxing of bakes… But, despite the mess and fiddliness, I was super happy with the turn-out. As one of my brother’s childhood favourites, we always had mini rolls in the house while growing up, so to make them myself was fab- and they actually tasted like the real deal! Absolutely scrummy, even if a little ‘rustic’ in their aesthetic- but hey, who likes perfect?!

 

Makes 12

Ingredients:

60g cocoa powder

30g butter, melted, plus extra for greasing

1 tsp vanilla extract

4 tbsp boiling water

6 large eggs, separated

150g caster sugar

 

For the filling

150g butter, softened

300g icing sugar

1 tsp peppermint essence

 

To finish

200g plain chocolate, 70% cocoa solids

200g milk chocolate

100g white chocolate

 

Step 1 – Heat the oven to 180C/fan 160C/gas 4. Grease two, 30cm x 20cm Swiss roll tins with butter. Line the base of each tin with a piece of greased greaseproof paper.

Step 2 – Sieve the cocoa powder into a small bowl, add the butter, vanilla extract and boiling water and mix together. Set aside.

Step 3 – Whisk 100g of the caster sugar and egg yolks together until light, thick and fluffy. Add the chocolate mixture and whisk until combined.

Step 4 – In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved.

Step 5 – Beat one third of the meringue mixture into the chocolate mixture to loosen the mix. Using a large metal spoon, fold the remaining egg whites through the mixture.

Step 6 – Divide the mixture between the two lined tins and level out. Bake for 12 – 18 minutes.

Step 7 – Remove from the oven and place on cooling racks. Cover the tins with a damp tea towel and leave to cool completely.

Step 8 – For the filling, beat the butter until soft and gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft and fluffy.

Step 9 – Turn the cakes upside down onto 2 sheets of greaseproof paper and peel off the baking paper. Turn the cakes so that the short end is facing you. Score a line 4cm in on both short ends of both cakes. Spread the peppermint cream over the top and towards the edges.

Step 10 – Starting from the front short edge, roll up the cake, stopping in the middle. Repeat the same from the back until both rolls meet in the middle. Cut down the centre between the rolls.

Step 11 – Repeat with the remaining sponge, so you have four rolls. Trim the ends and cut each roll into three so you end up with twelve mini rolls.

Step 12 – Place the rolls, seam side down on a cooling rack and chill in the fridge for 15 minutes to firm up.

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Step 13 – To finish, melt the plain and milk chocolate together in a bowl set over a pan of barely simmering water. Place the cooling rack over a baking tin (to catch the chocolate) and dip, spread or pour the chocolate over each mini roll to coat. Leave to set.

My tip: dip each end of the roll into the chocolate before placing back onto the cooling rack and spooning over the chocolate to coat the top and sides

Step 14 – Melt the white chocolate in a bowl set over a pan of barely simmering water. Spoon into a small disposable piping bag and snip off the end. Pipe fine stripes across the width of the mini rolls, then leave to set.

… And how better to taste-test your bake, than while watching #GBBO itself!

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Happy baking!

See you next week xoxo

Images from my Instagram (megmanganaro)

Recipe ‘Prue’s Chocolate Mini Rolls’ 

 

 

 

 

 

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Mini Cheeseburger Cakes

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This was such a fun bake. It was my flatmate’s birthday and, as you can guess, he liked burgers. As students, it was only right that a bottle of vodka was involved in the making of these cakes… But just as a make-shift rolling pin to roll out the fondant icing ‘cheese’! As well as the ‘cheese’, there’s a vanilla sponge ‘bun’, a chocolate brownie ‘burger’ and vanilla buttercream ‘mayo’. The great part about this is that you can make all the different elements up as and when you want. I actually made the brownies the night before and stored them in an airtight container before making the other elements the next day and assembling. They definitely looked the part, and went down a treat too!

Vanilla Sponge Bun

This is just your normal vanilla cupcake, which I then cut in half to make into a bun.

110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour, sifted

Preheat oven to180C/350F/Gas 4 and grease a 12-hole cupcake tray. Grease it well so that the cake won’t stick!

Place all ingredients in a bowl and mix until combined.

Spoon the mixture into each of the holes of the tray and bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Once cooled, cut each of the cupcakes in half to create the mini buns!

Brownie Burger

For this part of the bake I made a tray bake of brownies and, once cooled, simply used a small cookie cutter to create burgers 🙂

275g (10oz) butter, softened

375g (13oz) caster sugar

4 large eggs

75g (3oz) cocoa powder

100g (4oz) self-raising flour

100g (4oz) plain chocolate chips

Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.

Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.

Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.

Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean.Cover loosely with foil for the last 10 minutes if the mixture is browning too much.

Allow to cool in the tin. Once cooled, turn out the brownies and cut into 12 small rounds (or ‘burgers’!) using a cookie cutter.

Vanilla Buttercream Mayo

175 g butter (at room temperature), cut into pieces
1/2 tbsp vanilla extract
2-3 tbsp milk
350 g icing sugar, sifted

Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.

Lastly, assembling the burgers…

Spread a small amount of icing on each of the vanilla sponge halves

Place a brownie burger on half of the vanilla sponges

Place a small dot of buttercream on top of the brownie (this will be to hold the fondant ‘cheese’ in place)

Roll out the yellow fondant icing (supermarket bought!) and cut into small squares to resemble slices of cheese. Place one on top of each of the brownies

Place the rest of the sponge halves on top, to create your burger!

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Gluten and Dairy-free Lemon & Poppyseed Traybake

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It’s been a while but I’m back and still baking FODMAP friendly delights… and this is no exception! Such a light, fluffy sponge and an icing to die for (honestly, I could have eaten a whole bowl of it). The original recipe comes from the queen of baking, Mary Berry. I adjusted it so that it was suitable for the FODMAP diet, i.e. so that I could scoff it all 🙂

Makes 16 squares

SPONGE

2 lemons
225 g Vitalite (or another dairy-free substitute)
225 g caster sugar
275 g  gluten-free self-raising flour
2 level tsp gluten-free baking powder
4 eggs
4 tbsp lactose-free milk
25 g poppy seeds

ICING

3 tbsp lemon juice, approximately
225 g icing sugar, sifted

Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 30 x 23 x 4cm (12″ x 9″ x 1 1⁄2″) traybake tin or roasting tin with greased parchment paper.

Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.

Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper.

For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.

Cut into squares to serve.

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Chocolate Cake with a Caramel filling and Chocolate Ganache

I love to bake so I don’t really need a reason to grab a wooden spoon and bake a few treats. However, this weekend was an special exception as it was my Grandad’s 80th birthday celebrations, so the thinking cap went on and ingredients were gathered to make a feast of cakes! So here’s one of the few bakes I did, a chocoholic’s delight: Chocolate and Caramel cake…

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Cake:

35g cocoa powder
2 tsp bicarbonate of soda
100ml boiling water
2  eggs
185g light muscovado sugar
90ml vegetable oil
100g self-raising flour, sifted

Preheat oven to 160 degrees
Grease and line 2 sandwich tins
Pour the boiling water over the cocoa powder and whisk so there are no lumps
Add the bicarbonate of soda and whisk again until smooth
Leave this mixture to the side to cool
Using an electric whisk, combine the eggs, sugar and vegetable oil
Fold in the flour, followed by the cocoa mixture
Split the mixture between the sandwich tins and bake for 25-30 minutes
*While the cake is cooking, you can make the caramel filling (recipe below!)*
Once cooked, remove the cake from the oven and allow to cool for 10 minutes in its tin, before turning out onto a wire rack to continue cooling

Caramel filling:

125g light soft brown sugar
75ml double cream
70g butter
1/4 tsp salt

Heat the sugar, cream and salt in a saucepan until the sugar dissolves 
Allow it to bubble for a few minutes (be careful it doesn’t burn), then remove for the heat and allow to cool completely
Beat the butter, then add the cooled caramel mixture and mix until combined
Leave to chill in the fridge until it is needed

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Chocolate Ganache:

115g dark chocolate
65g double cream 

Gently heat the cream in a pan, take off the heat when it starts to simmer
Pour the heated cream over the chocolate
Leave for a minute for the chocolate to melt, then stir until it is all melted and becomes smooth and glossy

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Once cooled, remove the cake from the sandwich tins
Spread the caramel icing on one of the halves, then sandwich together with the other
Pour the ganaches over the cake so that is drips down the sides, use a spatula to make sure it is distributed fairly evenly

Decorate as you wish! I used small pieces of honeycomb. 

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Oreo Cookie, Lemon Drizzle and Coffee cupcakes completed the baking bonanza. Recipes to follow in my next few posts!

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Bake Off Fever!

Chocolate and Vanilla Swiss Roll

Mini Strawberry Cakes

So ‘Great British Bake Off’ hit our screens again this week! I don’t know whether it was the sight of that glorious tent full of new eager contestants or the good cop/bad cop duo of Paul and Mary, but after just one episode of the new series I found myself baking all day yesterday. Welcome back Bake Off fever!

Featured this week were signature mini bakes and that fiddly swiss roll! With the inspiration I set to work to creating my own version of these bakes (on a much lazier scale- it was Sunday after all!)

Below are my mini strawberry cakes. Dairy free but still delicious, they are simply fairy cake sponges topped with a strawberry icing- made from pureed strawberries with icing sugar. Happy to say they went down a treat with all ages, sharing them out between my dad as well as the kids I babysit. Definitely something I’ll whip up again.

With the leftover cake mix, I crushed some Lindt chocolate to make a scrummy choccy muffin. A welcomed treat for my boyfriend working crazy hours this week.

Oddly enough, I’d never baked a swiss roll before. My plain sponge with a chocolate and vanilla butttercream filling was an experiment to say the least! Well, it might not have the perfect swirl or fancy decor, but for a first attempt, I’ll take it. Fortunately I’m assured it tastes much better than it looks- phew!

Seeing as this first episode had me taking over the kitchen for the day, I can only imagine what GBBO inspired delights I’ll be baking next week!

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