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red trays and bake for 10 minutes making sure to turn the trays round half way through baking leave the biscuits to firm up on the trays for 10 minutes before transferring to a wire wrack to cool completely stage 2 buttercream 1 beat the softened butter and icing sugar together using an electric whisk until pale and fluffy then add 1 tbsp of the caramel and continue to beat until smooth and well incorporated 2 place the buttercream in a piping bag and snip off the end to make a hole big enough to pipe small blobs of icing stage 3 assembly 1 turn each of the biscuit bases the ones without stars upside down and then using the piping bag pipe blobs of buttercream round the edge of each base to create a ring of buttercream blobs using a teaspoon spoon a small amount of the remaining caramel into the centre of each ring before sandwiching with the biscuit tops 2 melt the white chocolate in bowl placed over a pan of simmering water put the chocolate into a piping bag and cut the end off to create a small hole drizzle the chocolate over each biscuit and sprinkle with sprinkles or lustre dust enjoy cactus cupcakes october 16 2017 october 16 2017 verityangelcake leave a comment hello hello my wee squidgy iced buns and a very warm and cosy welcome back to my little blog i hope you all had peachy sweet summers and are getting yourselves stuck back into the new term of autumnal baking i don t know about you but ever since september knocked on my door i ve been sprinkling cinnamon around the kitchen like i m the autumn spice fairy and have been popping out crumbles left right and centre anyone for custard i hope you ve all been doing your homework like the good little angel bakers you are and have been keeping up with this years series of the great a british bake off i m absolutely loving the new series with all its crazy challenges noels quirky shirts and as ever getting myself way too emotionally attached to it s batch of budding bakers i could gobble liam up in one go he s such a sweetie pie yet despite the fact i am missing miss berry very dearly all hail the queen of cakes i think this series is the best yet and i don t want it to end not ever ever ever so keeping in theme with the gbbo today s recipe takes inspiration from all the way back in the ye olde times of week one where the bakers made show stopping illusion cakes and flo bamboozled us all with that stonker of a watermelon holy moly what a sponge just recently i ve been really getting into the whole succulent cactus trend and have been slowly verity fying the house by sneaking pretty plant pots wherever there s a wee space for me to pop one i ve found that if i go for the one pot at a time tactic my dad doesn t tend to notice the inside garden that s slowly sprouting in the living room as much so as tribute to my spiky friends and to convert my dad into loving cacti too i decided to make my illusion bake into a little army of potted cacti using my favourite ultra chocolatey chocolate cupcake recipe i simply popped the batter into some flat bottomed ice cream cones and baked them just like i would in cupcake cases it really does help to wrap a little foil around the base of each cone whilst they bake as it stops them getting too jolly in the oven and toppling over i then cut off the tops of each cake and crumbled them into chocolate soil to give my pots a nice earthy effect before piping on my multi coloured cacti having a range of piping nozzles in different shapes and sizes helps to give your little gardens a variety of buttercream plants but don t worry you don t need to have a nigella sized pantry full of nozzles or be an icing wizard to make these little guys anywhere from 2 4 nozzles is enough to do the trick and it really is a case of just blobbing on the icing in one simple squeeze to create your plants afterall there s nothing wrong with a wonky cactus delicious and easy these little guys would make a fabulous treat at a birthday party and with half term round the corner they are a super fun bake to do with any baby angelcakes and future bake off stars you have tottering around the house so whilst i continue to turn the house into a giant terrarium without my dad realising just wait until he finds out that fairy lights are the next part of my verity fying process i really hope you enjoy this recipe and have fun making any of your own little illusion bakes worthy of that hollywood handshake see you soon angelcakes xx for the cakes 12 x flat bottomed ice cream cones 2 eggs 200g caster sugar 130g plain flour 50g cocoa powder 2 tsp baking powder 160ml whole milk 1 tsp vanilla extract 160g unsalted butter melted for the vanilla icing 200g unsalted butter 400g caster sugar 1 tsp vanilla extract 2 tbsp milk a selection of food gels e g green orange red and pink piping nozzles e g closed star open star designs in different sizes method stage 1 cakes preheat the oven to 170 c 150 c fan oven gas mark 3 in order to stop your ice cream cones from toppling over in the oven cut 12 strips of tin foil and lightly scrunch them then wrap a strip round the base of each of your ice cream cones before standing them in your muffin tray this just pads the base out a bit so they can t move 6 put the eggs and sugar in a bowl and whisk with a hand whisk until pale and fluffy 7 in a separate bowl sift together the flour baking powder and cocoa powder in a jug combine the milk and vanilla extract gradually beat these two mixtures alternately into the egg mixture a little at a time beat until well incorporated stir in the melted butter with a wooden spoon until incorporated 8 spoon the mixture into the cones until they are two thirds full bake for 25 30 minutes or until a skewer comes out clean when inserted into the cakes leave the cakes to cool for 10 minutes before removing from the tin stage 2 buttercream 1 beat the butter and icing sugar together with an electric hand whisk until pale and fluffy you want the buttercream to be almost white in colour so be patient 2 add the vanilla extract and milk and continue to beat until well mixed and you have a nice smooth buttercream 3 separate the buttercream into 4 bowls and add your colours make sure you add a tiny drop at a time and beat thoroughly between each addition i made two shades of green pink and orange 4 spoon your buttercream into separate piping bags fitted with your desired nozzles stage 3 decoration 1 cut off the tops of each cake and put them in a bowl crumble the tops with your fingers so you have lots of fine cake crumbs sprinkle the crumbs over each cake so you know have soil in your pots 2 now using your green piping bags pipe varying sized green peaks onto your chocolate soil to create cacti and succulents now using your pink and orange buttercream pipe little flowers to decorate them strawberry summer cupcakes july 25 2017 verityangelcake leave a comment why hello there my sweet honey buns by golly gosh how i ve missed you it s been such a long time since we had a good old catch up over a hot cup of tea and something from the cake tin if you aren t too much of a busy bean this afternoon i d absolutely love you to stay a wee while i ve got my prettiest tea set at the ready so i ll pop that kettle on right away then we can have a good natter and a giggle whilst nibbling on cupcakes in the garden now how does that sound mummy angelcake has been trying very hard to grow some pretty flowers in our little garden this summer mainly in an attempt to deter away for my dads patchy grass which is looking very similar to his hair situation but also to add a summery pop of colour to our tiny hideaway there s something incredibly charming about looking up to an abundance of bright blooms from the kitchen window whilst washing up the mountains of cake bowls that seem to breed out of nowhere it s just like peeking through the tiny hole of a kaleidoscope into a world of crystal rainbows it is my love for all things flower power that inspired today s recipe post i recently went on a stroll round one of our local gardens with my mamma where i fell in love with its whimsical rose gardens from hot blush pinks to the creamiest of yellows there was a rose in every shade of beautiful and with scents to match those of sweetest most luxurious turkish delight as soon as i left i simply had to bake something and these delicate piped rose cupcakes seemed to be the perfect nod to my time pottering in the gardens ive used my favourite cupcake recipe based on one from my lola s cupcake book the addition of buttermilk adds a gorgeous moistness to the sponge making cupcakes that are lighter and fluffier than a single dandelion clock gliding in the breeze there s also a hidden centre oozing with a sweet strawberry compote making these cupcakes the most scrumptious summer time treat and perfect for picnics and tea parties when it comes to the buttercream roses you can make them as vibrant or as simple as you like i opted for a subtle peachy pink because these are my favourite types of rose as they always make me think of summer weddings but why not try combining brighter shades such as orange and red or pink and purple for a more dramatic effect or you can even just stick to one simple shade if you don t like the tinted style either way these cupcakes will always look beautiful and taste even better now let s poor that tea out and you can tell me all about your holibobs makes 14 cupcakes ingredients for the cakes 175g softened butter 250g caster sugar 200g self raising flour 1tsp baking powder 3 eggs 1 tsp vanilla bean paste 175 ml sour cream or ass 1tbsp white wine vinegar to 150ml milk and leave to thicken for 10 minutes for the strawberry compote 250g strawberries hulled and chopped 100g caster sugar juice of half a lemon 2 tbsps cornflour for the buttercream 200g softened butter 400g icing sugar 1bsp milk 1 tsp vanilla bean paste a few drops of red food colour method stage 1 cupcakes 1 preheat your oven to 180 c 160 c fan mark 4 and line a 12 hole muffin tin with cupcake cases 2 place the butter and sugar in a bowl and cream together with an electric whisk or free standing mixer for about 3 minutes until very pale and fluffy add the vanilla bean paste and mix again 3 now add the eggs one at a time beating thoroughly between each addition 4 sift the flour and baking powder into the bowl and mix again until smooth now add the sour cream and mix until just incorporated and you have a nice smooth batter 5 divide the mixture between the cupcake cases filling them to no more than two thirds full about 55g batter in each you should have some extra mixture left over which you can use for more cupcakes after the first batch is baked 6 bake the cakes in the oven for 15 20 minutes or until golden and a skewer comes out clean when inserted into the centre leave the cakes to cool completely for at least one hour before icing stage 2 compote 1 place the strawberries lemon juice and sugar in a small pan over a medium heat and stir constantly for about 2 minutes until the strawberries become soft and release their juices 2 simmer for a further two minutes before adding the cornflour stir to mix and let the pan bubble for a minute or so to help cook the cornflour you should be left with a nice thick compote with pieces of strawberries suspended in it 3 pour the compote into a bowl and place in the fridge to cool until later stage 3 buttercream 1 beat the softened butter with a hand whisk or free standing mixer until super duper soft and pale in colour add half the icing sugar and beat on a low speed to mix add the remaining icing sugar and beat again for a good 5 minutes until your buttercream is silky soft and almost white in colour 2 add the vanilla bean paste and milk and beat again 3 take 1 tablespoon of the buttercream and put it in a separate bowl add a tiny drop of red food colouring and give it a good mix to turn the buttercream to your desired shade of pink 4 spoon the pink buttercream into the piping bag fitted with a closed star nozzle and spread it around the inside of the bag so it acts like a lining for the white buttercream now spoon the rest of the white buttercream into the bag sta ge 4 assembly to assemble the cupcakes use a sharp knife or apple corer to hollow out a small section in the centre of each cake being careful not to go all the way down to the bottom teaspoon small amounts of the strawberry compote into the centre and then place the tops back on to cover it dont worry if it s a bit messy and the compote oozes out a little now take your piping bag and hold it vertically above the centre of one of the cupcakes starting from the centre and working outwards in a spiral pipe the buttercream onto your cupcakes creating a tinted rose effect continue with the remaining cakes and voila enjoy my lovelies x chocolate chunk shortbread may 29 2017 june 15 2017 verityangelcake leave a comment a very sunny hello to you all my wee white whippy ice creams and what glorious weather we have been having i hope you all frosted yourselves thickly with suncream whilst enjoying a hot tropical weekend filled with all things pineapples picnics and pimms but just in case those pesky grey clouds try to rain on our parade on this last afternoon hats off to all the dad s who will refuse to cancel the barbecue even through an amazonian thunder storm here s a little weekend bake to keep things sunny in the tummy with my recipe for chocolate chunk shortbread it s got to be said you just jolly well can t beat a choccy chunk shortbread whether you like the thick triangular slabs from starbucks the soft buttery squares from the supermarkets or enjoy the family fight over the only one in the christmas shortbread selection they are a classic and they can t be beaten my personal favourite is the marky sparkys version and have fond memories of enjoying the sweet sugary squares after a long day at school no word of a lie the thought of coming home to this shortbread was sometimes the only reason i got through my maths classes without want to stab a compass in my eye it was my only motivation thankfully nowadays you can buy bags of six which are clearly designed for people like me who need a whole lot of sugary goodness to survive the week but as much as i love the shop bought versions i often find they can be a tad under baked to the point they can be a little bit there are also never enough chunks of chocolate in them my simple homemade version however is an absolute buttery delight and so packed full of milk chocolate chips you are sure to get one in every bite look at that i m poetry genius and i didn t even know it i ve added a little semolina to the dough to ensure the shortbread has a slight crispness to it but still keeps that soft shortbread texture that simply melts in the mouth i ve also shaped my shortbreads into plump little squares with smooth rounded edges to give that cosy homemade feel and sprinkled them with plenty of sugar you can try swapping the chocola...