Mini Cheeseburger Cakes

IMG_7729

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!

IMG_7728

Standard

3D Gluten-Free Vanilla Shortbread Beach Scene #GBBO

As a newbie to ‘Great Bloggers Bake Off’, I decided to go for it and attempt the almighty 3D biscuit structure challenge. Although with the deadline a little later tonight, I have cut it pretty fine! 

IMG_7340IMG_7338 IMG_7339 

So here is my gluten-free vanilla shortbread beach hut and beach accessories, surrounded with honeycomb sand. As my first try at anything like this, I’m really happy with it- although, quite noticeably I forgot the top halves of the doors, my bad! 

First, the honeycomb:

200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

Grease a square tin
Mix the sugar and golden syrup together and gently heat on the stove until the sugar has dissolved
Once sugar grains are no longer visible, slightly increase the heat and let the mixture simmer until an amber caramel colour forms (this will happen fairly quickly!)
Remove from the heat, add the bicarbonate of soda as quickly as possible and beat until all mixed in and the mixture is bubbling
Pour the mixture into the greased tin and leave to the side for 1 hr-1 1/2 hrs until hard
SMASH IT, and use as sand (tip: place around the plate, once the biscuits are all stuck down)

For the biccies:

200g unsalted butter
125g caster sugar
335g gluten free flour (make sure it contains xanthan gum, if not add 2 tsp)
2 large egg yolks
2 tsp vanilla extract

Preheat oven to 180 degrees
Mix the butter and sugar together
Add the egg yolks and vanilla extract and mix until combined
Add the flour gradually, mixing it into the other ingredients well before adding flour.
Flour a surface with gluten free flour to roll the dough out on. Roll out the dough to about the width of a pound coin.
Cut shapes out of the dough. For the hut I made templates for the front and back (7 cm length 10cm height- remember the tops!), the sides (12cm length, 10cm height) and the roof (12cm length, 7cm height). For the accessories, I made the buoy with a larger cookie cutter and cut the middle with a smaller one. The rest of the accessories were free hand. 
Place on a baking sheet lined with baking parchment
Bake in the oven until the edges of the shortbread are turning golden. The smaller elements will take approximately 8-10 minutes, whereas the larger ones will take 16-18 minutes
While these are cooking, make the royal icing (directions below!)
Remove from the oven and leave for a few minutes on the baking tray, then transfer to a cooling rack
Once cooled, decorate with glace icing (mix approx 200g icing with a few drops of water until it reaches a spreadable consistency. Add food colouring if you desire)

For the royal icing:

1 egg white
250g icing sugar

Whisk the ingredients together to made a very thick icing, ideal to ‘glue’ and stick parts together and to the presentation plate.

Assemble using your new best friend: Royal icing
Pipe the icing onto the biscuits and glue the first side onto the plate
Continue to glue the other sides down and together
Pipe icing onto the tops of the two sides and glue together the two roof slabs before placing onto the sides
Glue the accessories around the plate as you desire!
Sprinkle the honeycomb sand

And… Ta da! Your very own biscuit beach scene. 3D and gluten-free, what more could you ask for?!

http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html
http://www.mummymishaps.co.uk/category/gbbo 

IMG_7341 IMG_7342 GBBO-badge-1 GBBO-200px-by-200px

Standard