I love cake.
I literally adore cake and any other sugary snack that I can get my hands on.
This week at university I decided to visit a local patisserie and treat myself to an almond croissant for lunch. As amazing as this seemed at the time I think it unleashed my inner sugar addict.
Because of this myself and my friend decided that we would have a baking day and at the end of it sit down for an afternoon tea. I live such an exciting life for a nineteen year old…
She arrived at my house and we went into town to purchase the cooking ingredients, we also saw some goats, lambs and chickens (perks of living in the countryside!). When we arrived home with our goodies we made ourselves cucumber sandwiches before the baking commenced (as I said, I’m such a weird nineteen year old).
Unfortunately these aren’t the macaroons I made!
I treated myself to these ones after I received my exam results, however they cost an extortionate amount of money and so I shall only be purchasing them occasionally.
This beautiful little selection of cakes and sandwiches are not what I made either. This adorable little collection was from Kensington Palace and I can assure you it tasted just as good as it looked.
Anyways, on to my own baking…
We decided to bake three things;
Macaroons, Scones and A rainbow cake.
There won’t be any pictures of the rainbow cake as it went very wrong… haha!
(Imagine a sickly looking thin cake with a soggy bottom and you’ll know exactly what it looked like.)
The scones were in shapes of little hearts with strawberry jam and a rather large dollop of double cream! We also made use of my nan’s cups and saucers and had a cup of tea with our scones and macaroons (all very English – excluding the macaroons).
It just looks heavenly to me! I think I’m going to go and have another scones with a glass of wine!
Here’s the recipes that I use;
Macaroon recipe –
100g Icing sugar
1tbsp of cocoa
75g ground almonds
2 medium egg whites
1 pinch of salt
55g caster sugar
55g of milk chocolate
2 tbsp double thick cream
Sieve the icing sugar, cocoa and almonds together in one bowl.
In a separate bowl whisk the egg whites to soft peaks, then add the caster sugar and continue to whisk until it’s glossy.
Then fold in the egg whites into the icing sugar mixture.
Then use a piping bag to pipe the macaroons onto a baking tray (or a macaroon mould).
Tap the mixture on a surface to allow the mixture to spread out. Then leave the macaroons for 20 minutes until they have created a skin.
Cook for 20 minutes in a preheated oven at 180°C/365 °F/Gas 4.
To make the filling melt the chocolate and then simply add the cream to the melted chocolate and spread on the macaroons!
Scone recipe –
225g flour (half plain and half self raising)
pinch of salt
25g caster sugar
Add the flour, sugar, salt and butter into a bowl. Rub the butter into the mixture until it resembles bread crumbs. Then add the milk in a little at a time and mix in until the mixture becomes a dough.
Roll out the mixture on a floured surface and cut into scone shapes.
Then cook the scones on a preheated over at 220C/425F/Gas 7 for 12-15 minutes.
Enjoy your baking! 🙂