Scrumptious food Saturday, where every Saturday I will write about three websites that include the word ‘scrumptious‘ somewhere in its title. From food and books to quotes, pop over here every Saturday for your ‘Scrumptious Food Saturday’, hit.
The three I am going to cover this week are “Scrumptious Food for Family & Friends”, which is a book by Jane Hobbs. “Scrumptious Food Photography” and “Scrumptious” sprinkles to add to your cakes.
Scrumptious Food for Family and Friends – Jane-Anne Hobbs has created over 90 original, triple-tested recipes designed to take the fuss out of home entertaining and bring smiles to the faces of the people you love. Whether you’re planning a relaxed get-together over a homely dish of soup, stew or salad, or a lavish spread with all the bells and whistles, you’ll find plenty of inspiring new ideas here, plus top tips for planning and preparing a meal to remember.
Scrumptious Food Photography is a food photography website by Rhowena Maccuish who is passionate about food. Your mouth will start salivating the minute you see these amazing pictures which are obviously not available for me to pop on here. Her blog page on the website has a link to a newsletter you can sign up for, and of course, you can follow her on Instagram for all the latest pictures.
My third choice this week is Scrumptious Sprinkletti. They have Sprinklers of the week and this week is Glimmer Strands – Party. A mix of colours to give all of your bakes the party feel! A small sample is sent out with every order!
They also sell cupcake cases, muffin tulips, mini muffin cases and cupcake pods. Everything you could possibly need to make your muffins or cupcakes special is available from the Scrumptious website. They even have a page of gift ideas to give to that special person you know that loves baking.
Once you start looking on the Scrumptious website you will find time pass by as you browse through their large selection of items for baking.
Not all cakes need to be fattening. Shape website has a list of seven healthy cake recipes. From Cherry Coconut Cauliflower Ice Cream Cake which sounds amazing to Kale and Apple Cake with Apple Frosting.
Shape say that as a superfood favorite, kale is everywhere, and now it’s even made its way into a cake. “Kale has a slightly bitter taste, so if you use it in dessert, you may need an extra tablespoon of honey or agave to even out the flavor,” says Rizzo. “But it’s huge in the nutrition department, with tons of vitamin C, A, and K, and antioxidants.” Plus, here’s a tip: If you’re struggling to break down that tough, fibrous kale, use a bit of applesauce to help with the puréeing process.
One of my favourites is the Pumpkin Orange Mini Cakes with Powdered Sugar. This pumpkin cake blends pumpkin purée with cinnamon and vanilla, plus citrus from navel orange zest. It’s the perfect balance of sweet and savory, and a little bit of sugar on top helps finish it off.
Being a true chocaholic I cannot resist the Chocolate Beet Cake with Beet Cream Cheese Frosting
Woman & Home have some delicious Healthy Cakes recipes and my favourite from their list is a gluten free and sugar free carrot and coconut cake from Eric Lanlard uses stevia, instead of sugar and rice flour, instead or regular wheat flour.
My next choice from their list of 16 Healthy Cake recipes is one I want to try soon which sounds delicious, Almond, polenta and honey cake.
GH say “Polenta is a really great way to add texture, bulk and depth to flour-free bakes. It’s low GI so provides slow-release energy without the white carb crash, and also boasts more protein than a large egg!”
It’s National Cake Week this week in the UK so get out your scales and pop on that Pinney to make your special cake this week.
A movable feast that is always celebrated in the first full week of October. National Cake Week was founded by Lynn Hill in 2011, with the sole purpose of celebrating and sharing a whole cake together with family and friends. You will find a cake at the heart of almost every formal and informal gathering, whether in the office, a family birthday party, or a wedding and who doesn’t love a slice or two?
Cakes come in all shape sharing sizes, round, square and rectangular. Semi-naked, the cake of course, not the baker, with a feather-light sponge, filled and topped with fresh fruit, or a chocoholic overload that is sure to send you into a sugar rush high.
Whatever the occasion, National Cake Week is the time to celebrate the humble cake in all its glory. Share your creation on social media using the hashtag #nationalcakeweek
Also, share in here for us all to admire.
A pinch of salt added to margarine makes whisking quicker.
If your custard goes lumpy, quickly put the base of the pan into some cold water and keep whisking until things are going smoothly again.
For firmer whipped cream, beat it with honey rather than sugar.
If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.
Eggs will whip more easily if left for 10 minutes in cold water before breaking.
If you want firm meringues, add a teaspoon of cornflour to the sugar before beating into the egg white, and to make meringue with the same number of eggs, add one tablespoon of water per egg.
Over whipping cream can ruin the best desert, it usually happens most often in hot weather or if the cream has been left out of the fridge for a while. If the cream looks more like butter just fold in a splash of milk to restore it.
To fix over-beaten whipped cream, stir a tablespoon or two of cold, un-whipped cream into the bowl.
Cream must be very cold to whip properly.
Begin whipping your egg whites on low speed until they become foamy and frothy.
Finally, electric whisks are easy to store, perfect for creaming butter, making meringues and easy cake recipes and stand mixers are good for mixing, whipping, whisking and also kneading dough.
We all try to make our cakes taste delicious but at the same time it’s important to have the right texture to your cake. Some tips I have found to help you make the best cake texture are –
- Add 2 tablespoons of salad oil to your cake mixture, as this can keep the mixture moist and less crumbly.
2. Try using buttermilk instead of milk as it gives a better texture to your cake. For every 250ml of buttermilk used add half a teaspoon of baking soda.
3. If you weigh four whole eggs in their shells, then whatever the weight is, that’s how much each of flour, sugar and butter you should add. This will ensure an delicious cake every time.
4. Measure all your ingredients accurately.
5. Avoid over mixing as it can cause a heavy texture, beat the mixture until it is just smooth.
6. Bake your cake immediately once mixed as the baking powder begins to act as soon as its combined with liquid.
7. Leave scones for a minute before you pop them into the oven as resting them allow the baking powder to become active.
8. Never open the oven for at least the first half of the baking time as the cold air will interfere with the rising of the cake.
1.If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.
2.Always use eggs at room temperature when baking with them.
3.Eggs will whip more easily if left for 10 minutes in cold water before breaking.
4.Place the egg in a bowl of water, if it sinks and lies on its side, it’s fresh.If it sinks and stands large-end up, it’s on the turn so use within a couple of days. If it floats, bin it, as it’s gone off.
5.When making your cake, leave the eggs and fat our overnight so that they will be at the same temperature.
6.If you want firm meringues, add a teaspoon of cornflour to the sugar before beating into the egg white, and to make meringue with the same number of eggs, add one tablespoon of water per egg.
7.To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.
8.Eggs will stay fresher longer if you store them pointed end down.
9.If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.
I was clearing out some of my books recently and came across my GCSE Cookery Book. It all came flooding back when I started looking through my recipes but one that stood out from the others was Rock Buns which I seemed to bake whenever I could. I even had some old photos of the first ones I made. You don’t hear of them nowadays but I thought I would share the old style recipe with you, in old style measurements. Enjoy …
6oz Flour, 2-3oz Margarine, 2oz Currants or sultanas, 2-3oz Caster Surgar, 1 small tsp baking powder, 1/2 oz candied peel (chopped)1 egg and milk, 1/4 tsp mixed spice.
Wash and dry the currants or sultanas. Rub the fat into the flour, and add the dry ingredients. Mix with a knife or fork to a stiff paste with beaten egg and milk. Put small heaps onto a greased baking sheet and bake in a hot oven for about 15 mins.
I love the way I haven’t even put ‘preheat’ the oven nor the oven temperature. Baking was sooooo much more laid back in those days.