Ms Cupcake interview

A few weeks ago I had a interview with Ms Cupcake, Ms Cupcake is based in Brixton it's a entirely Vegan bakery. Over 300 hundred people applied for the job of "bakery assistant " I got down to one of 12 and then finally the top 3 , unfortunately I didn't get the job but this experience has definitely raised my confidence and pushed me to continue to make my passion a career!


The night before the interview I tried some Vegan baking for myself! Not being vegan myself it was certainly different and challenging.

I made Coconut and Raspberry cupcakes, I found a recipe online after getting very confused.

They didn't turn out too bad but next time I will be extremely careful about how much bicarbonate of soda I used as there was a slight after taste!

Fondant cupcakes

It's been a while since I used fondant to decorate cakes so I thought I'd get some practice in!
All pretty basic but fun none the less.

Vanilla cupcakes filled with fluff and finished with a chocolate ganache

I wanted to see if I could put the fluff into cakes - so here it is.

1. Use a simple vanilla sponge recipe (any one will do as long as its for 12 cupcakes) and cook the cupcakes as normal.

2. Take them out of the oven and let them cool completely.

3. Put some fluff into a piping bag, each cupcake needs to have a small hole in the centre for the fluff to go, pipe the fluff into each cake only a small amount should over flow.

4. Once this is complete put the cupcakes to one side and start the ganache...

A ganache is a rich chocolate covering made with double cream.
250g of milk or dark chocolate
250ml double cream
1 tsp of coffee granules

5. Melt all the ganache ingredients together over a Bain Marie ( a glass bowl over a saucepan filled with boiling water)

6. Once all mixed together smoothly leave to cool slightly.

7. Once cooled, cover each cupcake. I personally find it easier to dip the cupcake into the mixture as it makes for a better coverage!

8. Decorate as you wish

Lady Muck's marshmallow fluff

Looking through whoppie pie recipes, I saw that a lot of them were filled with marshmallow fluff. The problem being that the fluff is American and even though I live in London I couldn't seem to find it anywhere so I found a recipe instead - So ridiculously simple!

3 egg whites
250 ml of Corn syrup which us English tend to call Golden syrup
1/2 tsp of salt
260g icing sugar

Whisk the whites with the syrup on full speed until the mixture is stiff and holds its own. Add the salt and the icing sugar until completely mixed through.

Done, so easy!

The mixture makes enough to fill about 3 or 4 jam jars.

Banna milkshake cupcakes

This Sundays bake was banana milkshake cupcakes, shock horror I used a Humming bird recipe again, however I changed it slightly as I decided to use slightly bigger cases. The recipe was for 12 cupcakes but I added a third of the recipe on top to make them a bit bigger.

I also wanted to see if I could use a butter substitute ,butter can be extremely fattening and pricey at times! I opted for Stork in the margarine form!

I also changed the recipe from strawberry milkshake to banana - by using banana Nesquik powder.

To find this recipe search for "The Humming Bird strawberry milkshake cupcakes" please remember to add a third to the recipe if your using muffin cases, if not stick to the regular recipe and of course Stork is used where butter is meant to be.

Flower pot cupcakes

I received this kit as a Christmas present, possibly one of the best presents to date!

The kit comes with a chocolate mix and an icing mix, the kit also contains 6 terra cotta pots.

I'm not one for packet mixes but I decided to use it!

I stupidly forgot to grease the pots lesson learnt for the next time!

Check out their website, they have loads of lovely products I haven't seen anything like Rabbit Creek before!

http://www.rabbitcreekgourmet.com/

I'll be honest you could tell the cupcakes were from a packet and not homemade but as far as packet mixes go this wasn't too bad!

Below is a photo of how the gift pack looked and below that is my version!

Coconut and chocolate stripey cake

This cake was made for my mums birthday, I first saw it on Fiona Cairns fabulous cakes, she was the lady that created the Royal wedding cake. I personally think she comes across as really patronizing but she sure knows a lot about baking!

For the cake:
350g unsalted butter, really soft, diced, plus more for the tins
2tbsp cocoa powder
350g self-raising flour
2tsp baking powder
6 eggs, lightly beaten
350g golden caster sugar
2tsp vanilla extract
90g creamed coconut, grated, or grated fresh coconut

For the coconut frosting:
300g cream cheese
150g icing sugar
45g creamed coconut, grated, or grated fresh coconut
1tsp vanilla extract
For the buttercream:

150g 70% cocoa solids chocolate
225g unsalted butter, softened
300g icing sugar, sifted
1tsp vanilla extract

Bit of a lengthy one but worth it!

Method:
Preheat the oven to 180°C/350°F/Gas Mark 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Make an 8cm high collar of baking parchment for each tin too. Mix the cocoa powder with 12 tbsp boiling water, and set aside to cool.

Sift the flour and baking powder into the bowl, add the butter, eggs, sugar and vanilla. Beat until well blended, taking care not to over-mix. Remove half the batter to another bowl.
Gently stir the coconut into one bowl and scrape into one of the tins.
Add the cocoa paste to the other, stir and scrape into the other tin.
Bake both cakes for 30,40 minutes, or until a skewer emerges clean.

Remove from the oven and leave the cakes for a minute or two, then run a knife around each to loosen it from the tin. Turn out on to a couple of wire racks. Remove the papers and leave to cool completely.
Meanwhile, to make the coconut frosting, place the cream cheese in a bowl. Sift over the icing sugar and whisk until well blended.

Add the coconut and vanilla and mix well. To make the chocolate buttercream, melt the chocolate in a heatproof bowl over barely simmering water, making sure the bowl does not touch the water. Set aside to cool.

Beat the butter until really pale and fluffy, then add the icing sugar and vanilla.
Beat for five minutes until light and creamy. Add the chocolate and beat again. Take a few spoonfuls and, with a palette knife, place into the icing bag. Only half-fill the bag, or it will make a mess.

Level the tops of the cakes, turn upside down and place on a work surface.(I cut each cake it half length way,as I was aiming for a checked effect) Cut the cakes into 2cm strips; each should make 10 strips. Alternate them so each cake has 10 strips of the two flavours (do this with both cake but alternate with the second eg if the first starts with coconut then chocolate start the other stripe chocolate then coconut!,

Using half the coconut frosting, sandwich together the strips of cake put the cake together and spread the rest over the top and sides. Rest in the fridge for an hour to firm up.

To decorate the cake, place it on to an upturned 15cm cake tin.
Pipe chocolate roses of varying sizes, from the inside outwards. Practice first on a small plate and scrape the buttercream back into the bag to re-use. Lift gently on to a serving plate.