bakingwithelliott

Italian Buttercream

I’ll be sharing my recipe for a super simple buttercream like no other… It’s my Italian buttercream, I know you’ll love it!

This buttercream is super simple to make and it only requires minimal ingredients, which is perfect. It’s different to other types of buttercream as it doesn’t require any special ingredients or method and at the end, you will have one of the best buttercream you’ll ever make.

I have been making this buttercream ever since I made it for the first time at college to decorate a cake with. I love it because its super smooth and rich but very stable and easy to work with. It’s super versatile as you can flavour it with extracts like vanilla or feel free to add in melted chocolate or even spreads and it will still be the perfect buttercream to decorate your cakes, cupcakes or traybakes with.

The only thing to know about this buttercream is that you will need a food/sugar thermometer and a copious amount of butter, I’m talking a James Martin amount.

Anyway, let’s get started, shall we?

Ingredients:

500g Granulated sugar.

125ml Water.

140g Egg yolks.

1 Whole egg.

1000g Butter, at room temperature.

2 tsp Vanilla bean paste/extract

Method:

Before you get started on any aspect of the recipe, you’ll want to do some prep work. I recommend starting by weighing up all of your ingredients, grabbing your stand/hand mixer and don’t forget to grab a spatula and thermometer.

To start on the recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.

While you’re waiting for your mixture to come up to temperature, you can work on the egg part.

Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.

Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.

Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.

Add in the vanilla and whisk until everything has been fully incorporated.

If you think the mixture is too loose, don’t worry. Continue to mix it over a high speed until it thickens and place in the fridge and chill until firm.

You can then use this buttercream to decorate your cakes, cupcakes and traybakes. If you make the full recipe, it’s enough for a large cake, I’d half or quarter the recipe for cupcakes and traybakes.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Royal Icing

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Keeping it simple with this baking staple – today I’m showing you how to make a batch of royal icing.

Whether your using royal icing to pipe decorations on biscuits or to decorate a Christmas cake, you’ll need a recipe that works without fail and that’s what I’m bringing to you today!

This recipe is perfect as its easy to make and only requires 4 ingredients, all of which you can buy from the supermarket. The one thing I will state, this recipe makes quite a lot.

If you have never made royal icing from scratch, theres some things you have to know about it. Keeping it covered with clingfilm at all times, otherwise it will go crusty and start to solidify and ruin the batch.

Anyway, let’s get started, shall we?

Ingredients:

4 Egg Whites.

900g Icing Sugar.

15ml Lemon Juice.

10ml Glycerine.

Method:

Before you get started o the recipe, you’ll want to do some prep work. Weigh up all of your ingredients and grab any equipment you may need, such as a stand mixer, mixing bowl and spatula.

To start on royal icing, take your egg whites and place them into the bowl. Whisk them until they are frothy, they shouldn’t be developed than frothy, otherwise there might be too much air beaten into the mixture (this isn’t ideal).

You can then go head and add in around 1/3 of the icing sugar and whisk until that has been fully incorporated.

Add in another 1/3 and whisk unto it has been fully incorporated.

Then go ahead and add in the lemon juice and again, whisk that in until it’s been fully worked in.

Now you can add in the final 1/3 of icing sugar and whisk that until it has been fully incorporated – at any stage during this recipe, you’ll only want to whisk for as long as necessary. This is to prevent beating in too much air, which can make the royal icing much harder to work with.

Give the bowl a good scraping down, just to incorporate any bits that may not have been worked in fully from earlier on.

Then go ahead and add in the glycerine and whisk that in until it’s fully incorporated.

Transfer the royal icing into a suitably sized bowl and cover with clingfilm, ensuring the clingfilm is touching the top of the icing.

I recommend using this within in a couple of days of making it, ensuring its covered with clingfilm and where possible a damp tea towel.

Belgian Buns

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These Belgian buns are probably one of the easiest things to make, a simple dough, filling and icing is all you need.

I’ll be honest, these should be in all bakeries. People absolutely love classic bakes and that includes these buns, so easy to make and people across all ages love them but finding a proper one in chain bakeries, yes is easy but they just don’t cut it. They’re not properly done, they’re just not the same as people remember them.

I’m not sure if this is controversial but having a thin layer of lemon curd in the rolls really makes these pop…All of the versions I have had over the years have all contained lemon curd and even the recipe we used at college did, so I’m not questioning it – it’s an essential. Not forgetting that it’s not just a plain lemon curd filling, you also have sultanas.

So, if you’re looking for a recipe thats similar to the classic Belgian buns you remember, give these a go.

Anyway, let’s get started, shall we?

Ingredients:

Dough:

450g strong white bread flour.

7g dried yeast.

50g granulated sugar.

1 tsp salt.

2 eggs.

50g butter.

150ml warm milk.

Filling –

150g lemon curd (homemade or store-bought).

180g sultanas.

Icing –

300g icing sugar.

4-5 tbsp water

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all the ingredients, lining your tray with parchment paper (if you use it) and get any equipment you may need, such as a stand mixer and spatula.

To start on recipe, you’ll want to make the dough. Take your mixing bowl and place in the bread flour and the salt, mixing the two together just to combine them together.

Then you can go ahead and place in the yeast, granulated sugar, eggs, butter and milk. Then mix on a low speed for 2 minutes, then a further 4-6 minutes on a higher speed until a clear dough forms – this is where the dough almost leaves the bowl almost spotlessly clean.

Lightly flour the work surface and place the dough onto it, then knead the dough until it’s smooth and elastic. Then place into a lightly oiled bowl and cover with clingfilm and leave it somewhere warm to prove for around and hour (or until the dough has doubled in size).

Now is the ideal time to get cleaned down.

Once the dough has finished its first proving session, you can then go ahead and knock the dough back. This is the process of removing the gases that have built up in the dough during the proof. Bring the dough back into a ball shape and process the dough.

Roll the dough out into a 30x45cm rectangle – this is the ideal size for these rolls.

On top of the rolled out dough, you’ll want to add a thin layer of lemon curd – spreading it out to ensure a consistent coating is applied.

You can then top the lemon curd with the sultanas and roll the dough up – keeping the roll as tight as you can.

Take the roll and cut it into 12 equal portions and place them on to a baking tray, allowing space in between each roll as they will increase in size during the second prove.

Loosely cover with clingfilm and prove for a further 45-60 minutes (or until the rolls are well risen).

Have a quick tidy up and while you have the time, make the icing ahead of time if needed. Not forgetting to preheat your oven to 180˚c/350˚f.

The icing is really simple, it’s just icing sugar and water (I know in more traditional bakeries, you’d find a fondant topping but we don’t have this available at home, so this is the next best thing.

Into a bowl, place the icing sugar and slowly add small amounts of water, whisking them together until you have a thick set pliable icing.

Once your rolls have finished the second prove, you can go ahead and place them into your preheated oven and bake for 12-15 minutes or until a consistent golden brown colour all over.

Fresh out of the oven, they’ll smell great but don’t eat or finish them off yet. Allow them to cool fully, transferring onto a cooling rack and let cool fully.

Now that everything is done and ready, take your icing and give it a whisk together, just to bring it back to the perfect consistency. How you apply the icing is up to you but use a piping bag and pipe it into the centre and it will flow where it wants from there but you could spoon the mixture on or drizzle it over – whichever way works best for you.

Allow the icing to set a little, then place the half glace cherry on top and you’re done.

Pumpkin Pie

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It’s officially autumn! The days are shorter, leaves are falling from the trees and it’s now acceptable to add baking spices to everything possible, including today’s recipe, which is for a pumpkin pie.

Although it may not be the official start of autumn at the start of September, I’m all for embracing the influx of pumpkin and spices because why not? It’s only for a couple of months each year, so sure, gorge yourself on the autumn flavoured goodies!

This is a staple pie for most Americans over thanksgiving but its not so common here in the UK, so making your own is something you have to do. A slice of pumpkin pie with some whipped cream is the perfect treat on a cold evening – trust me.

I’ll be sharing my own pastry recipe along with the pie filling recipe. Whether you’re looking for something new to try or for a recipe that actually works, why not give this a try? It’s all very easy to make and will honestly make the perfect dessert this autumn.

Are you having trouble finding the cans/tins of pumpkin puree, don’t worry, I have a recipe for that! Don’t forget to check out my recipe for pumpkin puree.

Anyway, lets get started, shall we?

Ingredients:

425g Pumpkin puree.

250g Light brown sugar.

2 Eggs.

30g plain flour.

354ml Evaporated milk.

1 tsp Ground cinnamon.

1/2 tsp Ground ginger.

1/2 tsp Ground nutmeg.

1/4 tsp Ground cloves.

1/2 tsp Salt.

Method:

Before you get started on this recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, grabbing any equipment I may need, such as a 9 inch pie dish, spatulas and a large mixing bowl.

For the pastry, I recommend you check out the shortcrust pastry blog post I have, it goes into detail about how to make it.

Once you have the pastry made, you can then go ahead and and roll it out until its around 5mm thick and drape over your 9 inch pie dish. You can then press the pastry into place, trimming away the excess (don’t throw it away).

You can take the excess pastry and use it to make a decorative trim. I used some leaf cutters I bought from eBay, which were the perfect size to fit around the edge of the pie. This is optional and if you’d like, you can leave the edge plain. As for the left over pastry, you can re-roll the pastry into a ball shape, wrap in clingfilm and place in the freezer.

Place your unbaked pastry case into the fridge while you make the pumpkin pie filling – you’ll also want to preheat your oven to 180˚c/350˚f.

Into a large mixing bowl, you will want to go ahead and place in the pumpkin puree, light brown sugar, eggs, plain flour, ground spices and salt. Whisk it all together until its combined, it should be smooth and one consistent colour.

Then you can go ahead and add in the evaporated milk and whisk that in until its fully incorporated, this doesn’t take very long but ensure that it’s fully whisked in, otherwise your pie filling will bake streaky looking.

Take the pie case from the fridge and have your pumpkin pie filling to hand. Then you can go ahead and pour the pie filling into the pie case, trying your best not to get any on the trim.

Then you can place in the preheated oven and bake for around 60 minutes, once baked you can test if the pie is done two different ways. The first is to insert a knife into the centre, when removed it should be clean and the second way is to gently jiggle the pie, if the filling doesn’t jiggle, the pie is baked. As the pie is cooling down, sometimes a crack will appear on top of the pie.

Once fully baked, allow to cool fully before you serve and enjoy it.

When it comes to serving this pie, just some freshly whipped cream is needed (perhaps a pinch of pumpkin pie spice on top of the cream). You can enjoy it however you like.

Jam and Coconut Cake

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Today I’ll be showing you how to make a super simple jam and coconut sponge cake.

This recipe is the one you’ll see craft bakeries and may remember from your school days. It’s a simple coconut sponge cake (which is light and fluffy), topped with your choice of jam and finished with a sprinkling of desiccated coconut.

As I’ve already mentioned, its a simple sponge cake which is easily elevated by the jam. If you like the sprinkle sponge cake, you may like this one as they are fairly similar and they will certainly give you a nostalgic feeling as you eat them.

If you’re looking for other school or retro recipes, don’t forget to check out chocolate concrete, sprinkle sponge cake and chocolate hedgehogs. I promise that these recipes will unlock memories you’ve forgotten.

Anyway, let’s get started, shall we?

Ingredients:

Cake:

230g Butter.

230g Granulated sugar.

230g Plain flour.

1 tsp Baking powder.

4 Eggs

150g Desiccated coconut.

Milk (only if needed).

Topping –

60-80g Jam (whichever flavour you like)

80g Desiccated coconut (use more or less, whatever takes your fancy).

Method:

Before you get started on making this cake, you’re best to do some prep work. Start by lining your 9×13 inch tin with parchment paper, weigh up all of the ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need such as a mixing bowl and spatula.

To start, take a mixing bowl and place in the butter and granulated sugar. Then beat the two together until they are lighter and fluffier in colour and consistency.

Now you can add your eggs, one at a time, beating well in-between each addition. Doing it this way lowers the chances of the mixture curdling.

You can then go ahead and add in the plain flour and baking powder, passing them through a sieve first (this just helps the cake to be lighter and fluffier). Then you can go-ahead and add in the desiccated coconut – mix it all together until a clean cake batter has formed.

Go ahead and give the bowl a good scraping down, this will just incorporate any bits that may not have been fully worked in from before.

Take the cake batter and transfer it into your lined 9×13 inch cake tin and spread it out until its fairly consistent. I like to use a offset palette knife, but the back of a spoon would work equally as well.

Then you can take the cake tin and place into your preheated oven and bake for 25-30 minutes or until a tester comes out clean, when inserted into the centre. The cake should have risen a good amount and be a consistent golden brown colour on top.

Allow the cake to cool fully in the tray before you finish the cake off.

To finish the cake, you’ll want to make sure your jam is spreadable. You can give it a good mix or warm for a few seconds in the microwave, then add the jam on top of the cake and spread it out, ensuring there is good coverage, you can use more jam is you feel it’s needed. Then to finish the cake, take he desiccated coconut and sprinkle it on top of the jam.

Sprinkle Sponge Cake | School Sponge Cake | Old School Traybake

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If you remember having this cake at school, you must make this as soon as possible. I promise you won’t be disappointed.

Now I’m not sure if this is a local thing or national but if you went to school in the UK, you might recognise this. This recipe has been around for quite some time, a lot of people who went to school in the 70s, 80s, 90s or 00s should remember this! It’s super simple to make and doesn’t take that long either – what’s not to like?

This cake is just one of the few old school favourites I remember being offered when I was back in primary school – others include chocolate concrete & pink custard, cornflake tart and chocolate hedgehogs.

This recipe is my take on the traditional version of the old school traybake, it’s a really quick, easy and cheap recipe to make and will go down well with many who get to try it. If you’re not sure what this cake is, I’ll give you a quick run down.

This cake is a basic sponge cake which is topped with a even simpler glacé icing and best of all, it can be made and finished within 60 minutes – what’s not to love?

For the cake, I used the all in one method (which isn’t as preferred as the creaming method), place all of your ingredients into a bowl and mix them until a cake batter has formed.

Compared to the creaming method, which starts with you creaming the butter and sugar together, then gradually adding the egg then the dry ingredients. You can use either method, they will both work well and usually I would use the creaming method for cakes.

The icing is a simple glacé icing or water icing, which is just icing sugar and water. It makes for a sweet and crisp icing the works remarkably well with this cake in particular.

You pour this in the centre of your fully baked and cooled cake, then spread it out using a cranked/offset spatula or the back of a spoon to spread and level the icing as best you can and finish it with the sprinkles – this cake is so simple, you don’t need to be a master baker or anything.

At school this cake would be served with custard, which is a welcome addition.

Ingredients:

220g Plain flour

1 tsp Baking powder

Pinch of salt.

220g Granulated sugar.

4 Eggs.

220g Butter.

2 tbsp Milk.

1 tsp Vanilla extract.

Icing:

400g Icing sugar.

Water (work a teaspoon at a time, until its perfectly spreadable).

Rainbow sprinkles.

Method:

Cake:

Start by doing some prep work. Preheat your oven to 180˚c/350˚f, weighing up all your ingredients and preparing your tray with butter and flour, which is either 8×12 inches. (These can be found in the supermarket 6 trays for £3 or so).

Start by placing all your ingredients into a large mixing bowl and mix together on a low-medium speed to start with. Working your way up to a medium-high speed until everything is combined and a clear dough has formed (there shouldn’t be a trace of a single ingredient).

If you find that your cake batter is a little too thick, add in your milk, a little a time until the cake batter is slightly more spreadable.

Give the bowl a good scraping down, then mix in any ingredients that haven’t been fully worked in – trying your best not to over-mix the mixture (otherwise the cake will be tougher in texture).

Add the cake batter into the tray and level it out as best you possibly can using a small offset/cranked palette knife and then place into the oven and allow to bake for around 25-30 minutes (or until a tester comes out clean).

Once out the oven, allow to cool completely before finishing.

Icing:

Into a medium size bowl, place in the icing sugar and a teaspoon of water/milk, mixing well. Keep adding a teaspoon at a time until you get to a thick but loose enough to spread.

Finishing:

Take your cooled down cake and place the icing into the middle of the cake then spread it out as evenly as possible using a offset/cranked palette knife. Try to give the cake as level coating as possible.

Once you’ve got your icing spread out, sprinkle a generous amount of rainbow sprinkles onto the top.

That’s all you need to do to make this cake, its quick, easy and cheap – what’s not to love? I hope you get to make this soon!

(Video tutorial if you’d like that over reading or want to read and watch, haha).

Red Velvet Cupcakes

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Red velvet is always a good idea, right?

These unique cupcakes are a little different as they are brightly coloured and have two different flavours, you get vanilla and chocolate. When you top these cupcakes with a cream cheese icing, it’s further perfects the cupcake *chefs kiss*.

As mentioned, the cream cheese icing is a little different as it’s creamy, sweet and tangy all in one but it somehow balances out, especially when you partner it with the unique flavours of a red velvet cake. The cupcakes are different because of the raising agent used in the batter, it’s bicarbonate of soda rather than baking powder. If you know the basics of bicarbonate of soda, you’ll know it requires an acid to activate, so thats why you use vinegar – it’s all a little bizarre but it works (an don’t worry, you can’t taste it).

This is a recipe I have used, formulated and pretty much perfected over the past 8 years and now you can make the perfect red velvet at home – what’s not to like?

Anyway, let’s get started, shall we?

Ingredients:

Red velvet cupcakes:

60g softened butter.

150g caster sugar.

1 egg.

10g cocoa powder.

Red food colouring (I recommend a concentrated paste or gel).

1/2 tsp vanilla.

120ml buttermilk.

150g plain flour.

1/2 tsp bicarbonate of soda.

1 1/2 tsp white vinegar.

Cream cheese icing:

300g icing sugar.

50g butter, softened.

125g soft cheese.

1/2 tsp vanilla extract.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of the ingredients, lining your muffin pan with cupcake cases and getting any equipment you may need, such as a mixing bowl, hand whisk and spatula. Don’t forget to preheat your oven to 170˚c/325˚f.

Into a small bowl, add in the cocoa powder, food colouring and vanilla, then mix until they are fully combined (it should be a fairly dark red colour).

To start, grab your mixing bowl and place in the butter and sugar, then beat the two together until they are combined.

Then go ahead and add in the egg and mix until its fully combined – the consistency should have changed and become much looser, this is normal.

Take the cocoa powder mixture you made earlier on and scrape it directly into the main mixing bowl and just mix until everything has become fully combined. The mixture should be a fairly bright red colour, this won’t stay this colour as it will lighten but don’t worry it’ll all work out!

Then you can go ahead and alternate the dry ingredients and wet ingredients, ensuring they are fully mixed in before adding the next part. You should always start and end with the dry.

Give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated from earlier on.

Then go ahead and add in the bicarbonate of soda and vinegar, allowing them to combine and fizzle, then mix them into the batter until everything is fully combined.

Transfer the cake batter into a piping bag and grab your lined muffin pan, then fill the cases around 3/4 of the way full and place into your preheated oven and bake for 20-22 minutes (or until a tester comes out clean, when inserted into the centre).

Allow these to cool fully before you intend on finishing them but now is the perfect time to making the cream cheese icing.

To make the cream cheese icing, grab a mixing bowl and place in the icing sugar and butter and combine the two together until they are combined and the mixture looks clumpy.

Then you can add in the cream cheese and mix over a medium-high speed until its light and fluffy.

Once you’re ready, you can go ahead and transfer the icing into a piping bag fitted with your nozzle of choice and pipe the icing on top of the cupcakes and finish with sprinkles and you’re done!

Coffee and Walnut Cupcakes

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If you’re a fan of coffee and walnut cake, these cupcakes may just be your new favourites.

I’ve taken the classic coffee and walnut cake and turned it on its head, giving you smaller portions, perfect for those time you don’t want an entire cake or you’re making these for a party or fundraiser.

You get everything in these cupcakes you would in the standard cake, simply smaller. I also find the amount of coffee is perfect for flavouring an colouring the cupcakes, however, I’m not a big coffee drinker (so a little goes a long way).

If you prefer a stronger coffee flavour, you can use more instant coffee, just adjust it to suit you as best you can. If you use too much coffee it may make the cake more bitter, I don’t recommend using more waters that will have a

These have always been a popular cupcake when I make them, even liked by people who don’t normally consume coffee, so I can assure you these will go down a treat.

Anyway, let’s get started, shall we?

Ingredients:

Cold Coffee:

1 – 1 1/2 tbsp instant coffee.

4-5 tbsp Boiling water.

Cupcakes:

175g Butter.

175g Plain flour.

1 tsp Baking powder.

Pinch of salt.

175g Granulated sugar.

3 Eggs.

75g Walnuts, roughly chopped.

1 tsp Vanilla extract.

2-3 tbsp of the cold coffee mixture.

Buttercream:

125g Butter.

300g Icing sugar, sifted.

1 tsp Vanilla extract.

1-2 tbsp of the cold coffee.

Finish with Walnuts.

Methods:

Before you get into making any element of these cupcakes, I recommend you do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f, line a cupcake tray with liners and get any equipment you may need, such as a stand mixer and a spatula.

Cold Coffee:

Making the coffee mixture is the easiest part of this recipe. You simple add boiling water to the instant coffee and mix until it has dissolved – set aside and allow to cool down fully before you continue to use it.

You can make this a day in advance just store in the fridge until you need it, although I recommend using it at room temperature.

Cupcakes:

To start on the cupcakes, you’ll want to grab yourself a large mixing bowl and into it, place the butter, granulated sugar, flour, baking powder, salt, eggs, vanilla extract and cold coffee. Beat over a medium-low speed to start, working your way up to a medium-high until a clear cake batter has formed.

A clear cake batter simply means you can’t see a single ingredient on its own, all of the ingredients have combined and have formed a cake batter.

Once you have a clear batter, you can go ahead and add in the chopped walnuts and fold them in using a spatula until they are fairly distributed throughout the dough.

Grab your prepared cupcake tray and scoop/pipe the batter into the cases, filling them roughly 2/3 or 3/4 of the way full – they will rise while baking in the oven.

Place the cupcake tray into the preheated oven and bake for around 20-22 minutes or until they are well risen and a perfect golden brown all over. You may also want test the centre with a tester, to ensure they are fully baked. If the tester comes out clean, the cupcakes are fully baked. Remove from the oven and allow to cool fully before you finish them off.

Buttercream:

While the cupcakes are cooling down, it’s the perfect time to make your buttercream.

Grab yourself a mixing bowl and place in the butter, beating it on its own for around 5-7 minutes, or until it’s lighter and fluffier in colour and consistency.

Then you can go ahead and add in around half of the icing sugar and beat that in until its fully incorporated and become lighter and fluffier in colour and consistency. You’ll want to repeat this step with the remaining icing sugar.

Add in the cold coffee and vanilla extract into the bowl and mix it in until its fully incorporated. Feel free to add the liquids a tablespoon at a time, to help with the consistency.

You can then transfer it into a piping bag fitted with your nozzle of choice or into a bowl and place into the fridge. This can be made in advance, to help you save time.

If you’re decorating the cupcakes right away, pipe swirls of buttercream on top and finish with either a whole walnut or chopped walnuts, its really up to you.

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