As preparations for TSWCS 3.0 continue apace, I thought I would give you a (not so) quick and relatively simple meringue recipe! I think there are many myths surrounding meringues that are created to prevent people from trying to make their own. The first is that you need a freestanding electric whisk / mixer to get real volume. Whilst I'm sure the Kitchens of Whimsy would be forever changed if I had a 'Kitchen Aid Stand Mixer' I do find that a regular (in fact rather small) hand-held electric whisk creates adequate fluffy meringue volume from where I'm standing...
Silver Whimsy x
Wednesday, 27 June 2012
Monday, 25 June 2012
As preparations for The Silver Whimsy Cake Stall 3.0 hot up, I thought I would tempt you with some super-easy to make fairy cakes...
125 g unsalted butter
125 g caster sugar
125 g self raising flour
2 free range organic eggs
A teaspoon of vanilla essence and 2 tablespoons of organic milk....
|Then it's time for the icing...|
Making the cakes...
Cream the butter and sugar together, beat in the eggs one at a time adding a spoonful of flour if the mixture begins to curdle, beat in the vanilla, sieve in the self raising flour and then fold in with a large metal spoon. Spoon into the pretty cake cases and bake in the oven for 15 mins at 170 fan assisted...
Then for the fun bit... decorating!
Styled in vintage tea cups and ice cream sundae cones I think they look rather pretty.
Do come along on Sunday to try out some Silver Whimsy cakes for yourself!
Silver Whimsy x
Tuesday, 19 June 2012
Just a quick post. Building up to TSWCS 3.0 is a thirsty business and, in a deviation from the norm, I felt inclined to go in search of a milkshake. (Once, at university, I formed the Midnight Milkshake Association where we would search for the magical milkshake diner where the light never went out. But I digress.)
|Welcome to 'Issy's Milky Way' featuring everything you could possibly need for a recreation of a 1950s summer date!|
Back to baking now though, TSWCS 3.0 preparations never end!
Magic and milkshakes,
PS Check out my silver glitter nail polish in the pic above! Fashion Joy!
Sunday, 17 June 2012
When I was little, my grand parents lived abroad and the most magical thing was getting to see them and eating my Grandma's lemon drizzle cake - it was (and still is, really) my favourite cake. She would always make hers round and the smell of it, just out of the oven, permeating her flat along with the general aroma of chicken soup is a Proustian memory.
Years and years later, I use her cake tins (thrust upon me when I went round with a lemon drizzle loaf for her), but I make mine in a loaf shape and follow Nigella's recipe (Grandma never did give me hers).
The smell of it baking is the same though, and always brings back those memories.
|You will also need a buttered and lined cake tin. I know it's a hassle but it is essential and worth the effort. Some people love lining cake tins. I do not.|
Next, sift the flour into the mixture and fold in with a large metal spoon. When 'The Kitchener' opened in NW6, I went and bought two WONDERFULLY large Alice-esque metal spoons that truly changed my baking. Up until that point I had somehow been managing to fold in using tablespoons?! I actually don't know how my cakes ever rose...
Once the flour has been thoroughly (but gently) folded in, add the milk and fold in til it's soft dropping consistency.
You should have an extremely smooth, creamy coloured mixture.
A quintessential British summertime afternoon tea treat. Yum!
Silver Whimsy x
PS Coming to a Jester Festival near you soon!
Thursday, 14 June 2012
Well, as promised I am back and baking!
This is a super-easy recipe for the super-softest-squidgiest-srcummiest (told ya there'd be alliteration) chocolate chip cookies on the planet. It's a fail safe recipe for one of those 'I desperately need something sweet and home made' moments, but when you don't completely fancy baking and icing a cake.
That's the beauty of cookies; once they're made they're ready to be eaten.
So. Without further a do, how to make Chocolate Chip Cookies in Six Simple Steps.
(Are you enjoying the alliteration?)
|The all important ingredients.|
What you need:
100g best quality (pref Green & Blacks) dark chocolate or a mixture of dark and milk depending on how sweet you can take it!
125g unsalted butter, gently melted
100g caster sugar
75g soft brown sugar
1 organic, free range egg
vanilla extract to taste (I use half a teaspoon)
150g plain flour]
1/2 a teaspoon of baking powder (preferably magic)
An oven at 180 (fan assisted, 190 not fan assisted)
Step One: Mise en place, mise en place, mise en place!
Heat the oven, weigh out all your ingredients, melt the butter, line your baking sheets.
|This is my Magic Baking Powder. It was a WONDERFUL gift from a friend - it has TRANSFORMED my baking!|
Weigh the sugars together and mix them up, add the melted butter and mix with a wooden spoon. It looks like this - don't be alarmed! It gets more attractive soon...
Step Three: Add the vanilla essence and egg to the sticky, fluid sugar and butter mixture and beat together with your wooden spoon. The mixture becomes thicker and glossier.
Step Four: sieve the flour and baking powder together into the mixture and then fold in quickly with a large silver spoon until just mixed. The mixture will still be slightly sloppy.
Step Five: add the chocolate chips to the mixture and stir together. (In this batch I used a mixture of milk and dark choc.) Spoon tablespoon fulls of the mixture onto your lined baking trays and put in the oven.
I do recommend that you aim to make each cookie the same size, as this helps with the cooking process.
Bake for 8-10 mins, but check after 8 as they turn very quickly. They're done when your kitchen smells of cookies and there is a slightly crackled sugary finish to the golden mouthfuls of delish.
|Cookies going in the oven...|
Step Six: Take out of the oven and move on to a wire rack to cool as soon as you can! This cooling tray belonged to my Grandma and I LOVE the fact that it has squares and sometimes makes a pattern on the bottom of biscuits (more alliteration).
EAT AND ENJOY.
I once baked these cookies for newly moved-in neighbours and went to take them round on a Sunday mid-morning. They thought I was really weird and I kept repeating my name over and over again in embarrasment but never managed to work out what their names were. So I suggest when you bake them, you keeo them and eat them all yourself!
Sunday, 10 June 2012
Dearest Readers of Confessions,
Well! It has been an age, has it not, and yet so much cake has been both baked and consumed over these months - what excuse could I possibly have for not keeping you up to date with all the latest in, ummm, cake-eating and coffee-drinking? Well, aside from Jubilantics with the SIBF which mostly consisted of using gold card and double-sided sticky-tape to transform our ever-suffering cat Princess Tildred of Cumberland into HRH (see photo below) I have been busily making cake for young people as of yet uninitiated in Whimsenomics which, incidentally, appears to have taken over Europe.
But moving swiftly on... I have returned and today come with news of a fantastic and utterly unpretentious cafe on (be prepared for a shock) Brick Lane! Yes! It is possible for a cafe thereabouts not to be pretentious and, indeed, to be deemed worthy of a review from Whimsy!
The SIBF and I were escaping the Jubilee (having re-enacted the flotilla at a friends suggestion by floating Tildred on a tray in the bath) by attending an amazing FRIENDS gig at Rough Trade. But the lure of cake was too much and, after much to-ing and fro-ing we stumbled upon FULL STOP., roughly mid-way down Brick Lane. How could we resist a beautiful black-board featuring the incantation below...?
On entering 'full stop.' the first thing one must comment on is the beautiful de-marcation of space consisting of the gorgeous vintage conservatory feel of the area towards the shop-front and the rather more sultry, sofas n papers n your dream of a place you could hide from a torrential downpour if stuck in the middle of London, towards the back.
and struck by the whimsical beauty of it all!
The next fabulous thing about 'full stop.' is that they have four variations of hot chocolate on the menu! Dearest Readers! Thant is not one, not two, not three, but four different types. I may not be brilliant at maths, but I do know that that is approximately four times more sub-genres of hot chocolate than your archetypal cafe! We went for the straightforward 'milk chocolate' variant and, oh, the joy to Whimsy when it arrived in a small glass with perfectly formed creamy froth on top AND a LONG SPOON for better drinking, stirring and sipping!
We also ordered the 'FRESHLY BAKED!' banana loaf and I was pleased to be offered it toasted - a delightful proposition on such a miserable day. In honesty, whilst I *did* enjoy eating it, I also did find it rather peculiar but not in a bad way - just in a is this completely cooked/isn't it/how much cinnammon (sp?!) is in this/what is in this/how do you make a cake with a crust and a squidgy centre?! kind of way.
Well, with that it is time to say tootle-pip for now and also to give you advance warning that TSWCS 3.0 will be taking place this year on July 1st in the usual place...
Until next time, I'll leave you with some Brick Lane Bunting!
Fondest Fondant Fancies,
Silver Whimsy x