Sea Foam Marshmallows

One of my favourite sweet treats to make (and eat!) is marshmallows. Most people don’t believe you can make marshmallows yourself, let alone how easy they are, so I’m going to share, with a mermaidy twist!

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You’ll need: 450g caster sugar, 9 gelatine leaves, 2 eggs, water, 2 tbsp golden syrup or glucose syrup, and a candy thermometer as well.

First of all, get your gelatine soaking in 140ml water.

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Mix together the sugar and golden syrup with 200ml water in a saucepan, and start boiling, with the candy thermometer. You don’t need to stir the mix at all.

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Separate your eggs, you only need the whites. Whisk them until soft peaks form.

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Once the sugar mix hits 127°C, take it off the heat and add the gelatine, water and all.  Stir, and it’ll bubble up a lot at this point, and its really hot, so watch out!

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Slowly pour the sugar/gelatine mix into the egg whites, with the mixer running.

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Turn the speed up, and it’ll take about 9-10 minutes for your marshmallow to fluff up.

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This is when your imagination can take over! I coloured some of my mixture a pale blue/green, and some purple..

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In a square cake tin, I layered blue, then purple to create multicoloured cubes.

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I used a madeleine mould to create these cute shells..

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And piped the rest of the mix into shell shapes..

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Marshmallows take an hour or two to set, and you can dust them with icing sugar to prevent stickiness once you’re done.

They keep really well in sealed bags or jars, and make for a perfect hot chocolate topping!

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Pink Rice Krispie Bites

Taking more inspiration from the lovely Marie, I’ve made pink and white Rice Krispie treats!

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These are super easy to make, and make great snacks for lunch boxes.

You’ll need:

Rice Krispies, marshmallows, butter, pink food colouring, white chocolate chips, flavouring oil (optional).

1. Chuck your marshmallows into a pan, add a knob of butter and melt it all down into a nice sticky mush.

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2. Add the pink food colouring, and any flavouring if you choose. I wanted mine to me white chocolate and raspberry, so I added raspberry oil.

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3. Pour in your Rice Krispies; as many as you like really, personal preference! Stir in any additional goodies you might like: mini marshmallows, chocolate chips etc.

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4. Scoop the now very sticky mix into a tray lined with greaseproof paper, smooth it down and pop it into the fridge to set.

5. Slice up and enjoy!

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These bad boys can be stored in a sealed container (best kept in the fridge to avoid stickiness) or you can wrap them individually in greaseproof paper or foil ready to pop in lunch boxes!

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Mad Hatter’s Tea Party Cupcakes

I’m afraid to say that DIY Wednesday this week was a bit of a disaster, so I’ll be posting a make-up one at a later date! I’ve also been really busy with an upcoming project, so today’s food post is a little on the lazy side..

When I think of Alice in Wonderland, the first thing that really springs to mind is the Mad Hatter’s tea party, and the whimsy that goes along with it. Now personally, a tea party isn’t proper without cake, so here are my top tips for wonderfully wacky tea party cupcakes, featuring some cupcakes and a cake I made a little while back!

1. Don’t be afraid of colour

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Bright blue, pinks, oranges and greens aren’t your everyday colours, but I bet they’ll be everyone’s favourites!

2. Wonky is absolutely fine

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Don’t worry about precision even cakes, topsy turvy is the new black!

3. Throw off the tastebuds

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Mix up flavours and colours eg. pink is lemon, green is strawberry etc.

4. Its all in the details

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It’ll take a bit more time, but its worth it!

5. Display them beautifully

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Even the simplest cakes look incredible on the right stand.

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Pupcakes

Combining DIY and Foodie this week because this week’s recipe isn’t for humans..

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Pupcakes!

Yes, that’s right, in keeping with this week’s 101 Dalmatian theme, I’m sharing a recipe for homemade, all natural dog treats baked in cupcake cases.

You’ll need:

1 egg

1/4 cup vegetable oil

1/4 cup peanut butter

1/3 cup honey or pure maple syrup

1 cup grated carrot (about 2 carrots worth)

1 cup wholemeal flour

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The method couldn’t be easier: mix together the runny ingredients (egg, oil, honey/syrup), beat in the peanut butter and carrot and stir in the flour, voila!

Spoon the mix into cupcake cases in a tin and bake at 170°C for 20-25 minutes. If you have a smaller dog, or want more bitesize cakes, you could use a mini muffin tin and bake for 10-15 minutes.

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Sorcerer Mickey Cupcakes

Apologies for a lack of DIY Wednesday, my work shifts got jumbled up so I’ll be posting it tomorrow!

Today is Foodie Thursday though, and keeping on this week’s theme, I spent my day baking..

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Sorcerer Mickey cupcakes!

With the current deconstruction of the Mickey hat at Hollywood Studios, this is my little nod to a classic Disney World landmark.

Start of with your favourite cupcakes, preferably in some cute red cases (mine are from Paper Eskimo)

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And a nice thick buttercream in a bag with a large open nozzle, or a ziploc bag with a corner cut off, and pipe it high in small circles in the centre of the cake

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Then you can use black candy melts or chocolate buttons as Mickey ears

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Using white sugarpaste/fondant, cut out little stars and moons to decorate the hat, or just use white sprinkles!

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If I was doing these for a special event, I’d tie string or ribbon around the cupcake cases to give it more of a Mickey look!

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Top Disney Cakes

So I think this is the first Foodie Thursday I’ve actually managed, wahey! That being said though, its a slight cheat post as last week I managed to fall up some stairs (yes, UP the stairs..) at work and now my wrist is in a temporary cast as I wait t0 find out if clumsy old me actually broke it!

And while a broken wrist makes for a poor blogger, that’s not the only part of my life is makes more difficult..

What you may not know about me is that I am fortunate enough to be blessed with an incredible day job as a cake decorator, so with a right hand out of order, I’m feeling a little blue.. So I thought I’d share my favourite Disney themed cakes with you!

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1. R2D2

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2. Alice in Wonderland

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3.

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4. Up

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5. Toy Story

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6. Tangled

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7. Olaf’s beach

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8. Mad hatter tea party cupcakes

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9. 360° Disney Dreams (full view here)

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All cakes made by yours truly, more info and pictures of my cakes can be found on http://www.facebook.com/LottiesCupcakesBournemouth

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DIY Hidden Mickey Loaf Cake

Not everyone is aware of the hidden Mickey, which is part of the beauty of it really.

But the clever folks over at Disney HQ have managed to sneak thousands of the little guys into pretty much every aspect of Disney life; you can find them all over the Disney parks and snuck into the films in the strangest of places.

And while artsy stuff isn’t my strong point, cake is. So I made this:

 

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Hidden Mickey cake!

And you can do it to 🙂

You will need:

250g butter, 250g caster sugar, 5 eggs, 30g cocoa powder, 220g self raising flour, vanilla extract and your favourite frosting

a loaf tin and a swiss roll tin, both greased and lined with baking paper

a mickey mouse shaped cookie cutter

an oven preheated to 180C

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First things first, cream together 150g butter, 150g caster sugar, then beat in 3 eggs. Stir together the 30g cocoa powder and 120g self-raising flour and whisk into the mix. Boom, chocolate cake batter!

Pour this into your pre-prepared swiss roll tin, and spread to the edges using a spatula, making sure it is smooth all over.

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If you don’t own a swiss roll tin, you can always bake a chocolate cake in a regular cake tin, it just may need leveling off before the next step.

Bake for 10 mins until the cake springs back when lightly poked 🙂

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Once cooled, take your Mickey cutter and go to town on it!

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Depending on the thickness of your cake, you may find you get enough Mickeys out of it for a second loaf.

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Now for the slightly trickier bit.. Line up your Mickeys in the centre of your prepared loaf tin so that they are tightly packed and less likely to slip out of place.

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You’re aiming for a sort of Mickey sausage!

Then cream together the remaining 100g butter, 100g sugar, a tsp or so of vanilla extract and 2 eggs, and mix in the 100g self-raising flour to make the surrounding batter.

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Slowly pour the mix over the Mickeys and spread evenly across the tin. You’ll probably find the Mickey ears are a little taller than the rest, but this will be fine once the cake has risen!

Bake for approx. 20 mins, until the cake springs bake when touched or a skewer inserted down the sides comes out clean.

Once cooled decorate as you wish 🙂 I always like to decorate my hidden surprise cakes so they hint at the centre, but don’t give it away just yet!

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When the time comes.. Slice!

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And ta-da!

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A Mickey for everyone 🙂

Stay tuned for the matching cupcakes!