Monthly Archives: August 2019

40th and 50th Birthday Biscuits

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40th and 50th Birthday Biscuits

Quick post this one! Just thought I would share the biscuits I made for our camping weekend to celebrate my brother’s 50th and my sister’s 40th birthdays.

Links to the biscuit and icing recipes can be found on my other biscuit posts (see end of this post for links)

I like to draw the biscuit designs so I can work out the best way to ice them/ what colours I need etc.

I trace round the cutter, and then draw in the designs.

For all of these biscuits I did an initial outline in the same colour as the flooding icing, then flooded them, dried them in the oven (super low heat – it’s much faster than letting them air dry), and then went over the outlines again in black. It really makes the designs pop.

To make the black (and brown) I added cocoa to the outline icing, then black (brown) food colouring. Means you can get away with less food colouring – and it darkens as it dries, so don’t worry if it’s not the blackest black when you pipe it.

Cutters were from Sweet and Scrumptious

My 9 year old daughter helped me ice these. She’ll be on junior bake off before I know it!

The birthday boy and girl enjoying their biscuits!

Related posts:

Pride Rainbow 🍪

Iced Biscuits (Cookies)

40th Birthday Cake

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40th Birthday Cake

Yesterday it was my baby sister’s 40th birthday, and apart from making me feel very old, it was of course and excuse to try out my new cake tin, and some of the pretty cake ideas I’ve been seeing on Pinterest.

My new cake tin is ace! It’s a Countless Celebrations cake pan set by Wilton, which I got from Hobbycraft. You can use it to make any letter or number, and I guess a range of shapes, so I figure I will get a lot of use out of it. It’s a deep rectangle, and then has lots of small bits that you put into the tin to shape the letters/numbers. The bottom of the tin is dimpled to keep the bits in place.

I thought I would do one cake in chocolate and one in vanilla to please all tastes. I used the same victoria sponge recipe for both, just substituting cocoa powder for some of the flour. I like the egg weighing method, and I had to guess how much I would need for the tin (one criticism I have of the cake tin is that it doesn’t give any advice about amount of mixture for the different layouts). I went for 7 eggs per cake, and to be fair, I could have got away with 6. This is how it worked out:

7 eggs

400g caster sugar

400g unsalted butter

2 tsp vanilla bean paste

400g self raising flour (replace 50g of flour with cocoa for the chocolate version)

Enough milk to make a slightly looser batter

You know the score… cream the butter and sugar till pale and fluffy, gradually add the eggs and vanilla. Sift in the flour (and cocoa) and mix till just combined. I use my KitchenAid mixer for all steps, but some prefer to fold in the flour.

With the cake tin you make the letter/number backwards and then flip it over so you have a flat surface.

You have to be quite careful with them when releasing them from the pan, or they break! I will definitely invest in some of that spray on non stick stuff for next time I use them.

I cut mine into two layers and added jam (raspberry in one and homemade rhubarb in the other – which goes amazingly with chantilly cream – a kind of rhubarb and custard vibe).

I put a row of raspberries in the middle and piped blobs of cream round the edge (to make it look pretty). Then out the top layer on. The cream was whipped with a little icing sugar and vanilla bean paste. So yummy!

I found that making them into layers and filling/reconstructing them made them quite fragile. Hence the cracks in the photos below!

For the topping I piped cream blobs on the top and then topped it with a range of delicious goodies.

I used my meringue recipe to make meringue kisses (see here), and painted stripes inside the piping bag with food colouring gel. The gold below was paint not gel, and it didn’t work out so well. But the red worked great! I baked them slowly in a low oven.

I cheated with the rest by buying some chocolates, macarons and cutting some edible flowers from the garden (roses and pelargoniums) – make sure you use edible flowers – you can find a list here.

Fortunately I took these pictures before transporting the cakes to my sister’s. Because they were very delicate, and slipped around – half of the top layer of the 4 fell off in my hallway!! So I would only recommend making these and piling them so high of you are eating the cake in the same place that you make it!

Pride Rainbow Biscuits

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Pride Rainbow Biscuits

London Pride is at the beginning of July, and we chose to celebrate it at work this year with a bake sale. With proceeds going to London Friend, the UK’s oldest Lesbian, Gay, Bisexual and Trans charity. I’m the head of the D&I practice at work, so it was a perfect excuse to combine my passion for inclusion and my love of baking.

I had seen some great rainbow cookies on Pinterest, and was inspired to make something bright and colourful.

I used my go-to biscuiteers vanilla biscuit recipe (as seen in this blog post, or here on their site) and decided to use the biscuiteers powdered egg white icing recipe (see here), rather than the one my friend gave me and I have used in previous posts. This is largely because I went for a lesson at biscuiteers, and they used this icing, and it was great! It uses less of the egg white powder than the other recipe, so it’s cheaper too! I use meri white powder, which I got from The Vanilla Valley – it was the best priced I could find).

To make things simple for myself, I decided just to do heart shapes. I always find I need to bake the biscuits slightly less time than the biscuiteers recipe.

I made up flooding icing in 6 colours of the rainbow (yes I know there are 7, but who really knows the difference between indigo and violet!), plus lining icing in red. I’m getting much better at gauging the consistency of the icing. For lining icing I just the mix as it comes in the recipe, and for flooding, dilute with water to shampoo consistency).

I always use gel colours, and I love the Wilton range. I bought a big box of different colours from Amazon a while back, and they are great. Though I reckon you could just have the primary colours, and black, and you could mix your own different colours!

For flooding I’ve started using plastic bottles rather than icing bags. Less messy, easy to control and better for the environment as you just wash them. I have them from a few different places. The ones in this kit from Amazon are good because they are easy to squeeze. Biscuiteers also sell some Goode ones – I picked up a few after my lesson, though they don’t seem to sell them on the website. Except on this kit. I use a Wilton size 1 or 2 plain tip. I don’t bother with a tip for outlining, I just cut a small hole in the bag, and make it bigger if I need to.

A top tip if you have the same colour outlining and flooding colours is to make the outline one first, use it, then dilute what is left to make the flooding icing. I did this with the red icing. I also made a bigger batch of yellow, then added blue to a third to make the green and red to a third to make orange.

Icing them was easy, but actually much more time consuming than I estimated. It turned into a pretty late night! I outlined them all in red first, then piped stripes of each colour onto the biscuits.

I started with thicker stripes (two passes with each colour), and then experimented with thinner stripes, and different patterns. I ran a cocktail stick through some to make them a little tye-dye looking.

I then baked them again for a little while on the lowest oven setting (mine only goes to 80 degrees) to set them. I find this much better than just leaving them to dry. It also means you quickly can pipe over the top with additional designs, without waiting for them to dry for hours. Which I didn’t with these. but did with the biscuits I will write about in my next post.

I’m pretty pleased with how they turned out, and they sold straight away at the bake sale!!

Related posts: 40th and 50th Birthday Biscuits

Tiny Gingerbread Houses

Iced Biscuits (Cookies)