Tuesday, 12 July 2016

Bake Box: Decorate with Flowers

Hello lovelies, I have been getting my bake on recently and as an ambassador of Bake Box get ready to hear about them ALOT! Now I do not pretend to be Mary Berry. I usually stick to easy to make recipes but I do love to bake, watching The Great British Bake Off is one of the main highlights of my year NO JOKE. That is what Bake Box is all about though, you do not need to a professional to love to bake and Bake Box provide all the tools required so you just need to follow the recipe.

The latest Bake Box plays homage Flowers and decorating with floral bouquets in mind or with actual edible flowers. 'Decorate with Flowers' comes with six new easy to make recipes and some amazing equipment to make you design like a pro.
Floral Celebration Cake: become a pro at sugar craft with the flower cutters provided to make this absolute showstopper. You can make your cake with as many colours as you like, I am thinking of yellows and oranges for a full on Summer feel..

Blackberry & Apple Pie: I love that Bake Box is branching out and not just concentrating on cakes. You get an amazing pie top cutter and by adding some food colouring you can create an explosion of colour to brighten up the top instead of just crust.

Rose Cake: Sometimes simplicity is actually the only thing you need to do. You get a huge rose mould to make the cake so there is not too much that can go wrong with the decoration.

Flowerpot cupcakes: Now these look a little more difficult but use the flower plunger cutters and you can always just make cupcakes if you cant find a flowerpot mould!

Mini Cheesecakes: I am definitely making these next! Cheesecakes with salted caramel and use the chocolate deco mat for the delicate decorations on top.

Flower Jellies: Now I am going to give you the whole recipe for these with some an easy shortbread recipe on the side. Perfect for a summer barbecue or soiree. 
Prep Time: 40 minutes
Cooking Time: 8 minutes

Ingredients: Jellies

  • 400 ml cold water
  • 8 sheets of leaf gelatine
  • 1 tbsp elderflower cordial
  • 4 tsp rose water
  • A few drops of grenadine
  • Unsprayed edible flowers
Ingredients: Shortbread Biscuits
  • 175g unsalted butter
  • 1/2 lemon zest
  • 75g icing sugar
  • 225g plain flour
  • 40g cornflour
  • 2 tbsp caster sugar
How to make the jellies:
  1.  Add gelatine leaves to 300ml of the water. Leave to soak for 5 minutes.
  2. Heat the remaining 100ml until just boiling. Squeeze the gelatine leaves and keep the left over water. Stir them until they have melted and add the remaining water.
  3. Add the elderflower cordial, rose water. Add enough grenadine just to tint the water (I think i went a tad overboard as mine look a little purple)
  4. Transfer the mixture to a jug then add edible flowers to the 4-cup flower mould, you only need 3/4.
  5. Pour in the jelly. The flowers seem to pop back up I did try pushing them down but I didn't really work so leave them in the fridge for 30 minutes then have a go.
  6. Leave the jellies for 4 hours or even overnight.
  7. To un-mould run a sharp knife around the top of each then carefully ease the jelly out - take your time with this or you will end up with a mess. A tasty mess though. 
How to make the biscuits:
  1. Pre-heat the oven at 180c.
  2. Place in a bowl the butter, lemon zest, icing sugar. Sieve the flour and cornflour then mix. Then knead lightly until smooth and form a ball.
  3. Place between baking parchment and roll until 5mm. Chill for 30 mins.
  4. Remove the top sheet of parchment paper then cut out the flowers with the largest cutter.
  5. Gently move the biscuits onto a new piece of baking parchment and chill for 15 mins.
  6. Sprinkle the top of the biscuits with caster sugar then cook for 9 minutes.
(Make sure the biscuits are not close together or you end up with one giant shortbread)





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