• 27Jul

    Edible Olympic Rings

    I made these ring cakes to celebrate the Olympics today – I put cake mix in our doughnut maker.

    250 g of caster sugar

    250 g of softened butter

    250 g of self raising flour

    4 eggs (I only had two unfortunately which maybe why my didn’t rise correctly)

    4 table spoons of milk

    1 table spoon of vanilla extract

    I creamed these ingredients together and snipped the end off of a disposable piping bag and filled it the cake mix. I then pipped this into the doughnut machine. I had to do a bit of trial and error to work out a good amount. I found filling the troughs up and closing the machine for 7 minutes worked best. I had an issue with them falling to pieces as I was trying get them out of the machine but found that if I slightly over filled so that an apron of escape mix surrounded each ring then I could use this to pull the rings out. I then snipped the excess cake off with scissors.

    putting the cake mix into the icing bag using an icing bag to put cake mis in the doughnut machine cake mix in the doughnut maker cooked ring cakes with over flow of mix Ring cakes cooling trimming the edges of the ring cakes Ring cakes ready to go

    I then poured out a bit of fondant icing mix into five bowls and added food colouring for each of the different rings of the Olympic flag. I then added a bit of water to each until I got the correct consistancy. I then duked the rings and popped them into some nice cake cases that I thought matched the abstract sporty look I was going for.

    Icing sugar ready to go Olympic ring coloured icing

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  • 26Jul

    Olympic Coloured Cup Cake Swirl

    I decided to make cup cakes to celebrate the Olympics as they are about to start here in the UK.

    I started by baking vanilla cupcakes.

    Then I made up some butter icing – in this case I used goats butter as it tend to be a lot paler and so gives a whiter icing.

    300 g of icing sugar

    150 g of butter

    1 table spoon of orange extract

    A little milk

    Blend the sugar and butter together, add the extract and drizzle a little bit of milk in at a time until it goes a nice creamy consistency.

    Then prepare the icing bag. I use the easy grip, ultra strong disposables as I found weaker ones brake and the non disposable ones kept splitting after one use anyway.

    I cut the end off and popped a large nozzle with lots of thing spikes on it (hopefully I will add a photo later as trying to describe it is hard!). I then placed the bag nozzle down into a tall glass. I then dipped a wooden skewer into gell food colourings representing the five colours of the Olympic Rings and dragged them along the inside of the icing back in a line (one at a time!). This ment I ended up with a five coloured star coming up from the nozzle. I then spooned the icing into the bag, twisted the end shut and began icing.

    Icing Bag with the food colouring added for Olympic Icing

    I started at the edge of some of the cakes and came round in a spiral to created a mounded ice cream effect. Others I started in the middle and worked my way out moving the nozzle around relatively fast to create a flowery effect.

    It think it worked really well.

    Olympic Coloured Cup Cakes Five Olympic Ring Coloured Cup Cakes

    I mixed them in with other sporty influenced cakes.

    Olympic and Sporty Cupcakes

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