It's My Brithday!

Today is my birthday! I'm the grand age of 24 and I never grow tired of looking forward to my birthday. A lot of people as soon as they're about 16 or so, end up knowing exactly what it is they get for their birthday as they simply ask for it. I've actually been really lucky and almost always don't have a clue what I'm getting! You may think this is a dangerous tactic but I do always hint heavily or make general wishlists so people have a rough idea, and by the time my birthday comes around I have completely forgotten what I've asked for.

This year again I had forgotten most of what I had asked for, so it was mostly a surprise. I say mostly...my mum has accidentaly included a picture of one of my presents in another picture she sent me! I kept schtum until she gave it to me though as it was something I actually really wanted (the cupcake carrier)

So here most of them are, in their beautiful glory! My mum wanted to give me my presents last night as she couldn't wait - but I was firm and said no as I love opening them in the morning, that's called willpower! I now understand the reason, she wanted me to have the cupcake carrier as I was making them for work, but I ended up making so many that I wouldn't have been able to fit them in anyway! For work I made my lemon drizzle, brownies, sweet and salty chocolate cake, Norwegian shortbread, choc chip cookies, toffee apple sausage rolls, cheese and onion puff pastries and victoria sponge cupcakes - I will get up the recipes for the ones I havn't put up before. They need their own post I think!

Now back to the pressies! I actually got my first ones when we went to Brighton this weekend,  again this needs its own post as there's so much food to talk about, and of course - my visit to Choccywoccydoodah! I was like a crazy stalker/paparazzi - I had NO shame. Anyway, here's a quick look, my mum had some money from my nan in Norway to buy something I'd like, I usually always need this money to survive, but for once I didn't so I really wanted to actually get something with it. So we were in Choccywoccydoodah and I saw a gorgeous red apron with the logo on, I have a bit of an apron fetish so that was a must. She also really wanted to buy me something that I could eat, at first she did say she was going to buy me a cake until she realised how high the prices were and it's not like it was a special birthday so I would have killed her if she got me one. So we settled on a chocolate lolly. I did really want something with glitter on but they were all sold out! But then I saw this massive one with their logo on, to match my apron so I couldn't resist. I still haven't eaten it though...it's too beautiful and then I will be gone forever! (I know...I'm crazy)

So then there is my lovely cupcake tin and carrier for 12 cupcakes, big ones (yay) which is really good for transporting ones that are decorated so that they icing doesn't get messed up when they touch.  I was so happy that I did actually get this as I was a bit worried she'd put it back, which she nearly did! So I can't wait to try it out. I also got a multisize cake pan, I first saw this on The Great British Bake Off and fell in love with the idea of it. You can make it up to any size of the actual pan, in a square, long rectangles (perfect for a battenburg) or even 4 equal square which will be great for small individual cakes. This came from Lakeland and it's nice to have an actual tin, because as most of you know I always end up baking in biscuit tins!

Another thing from my mum/nan was the mock croc purple patent placemat and coaster set. This may seem like an odd choice but they're so glam! The purple doesn't look too bright here but it really is! I looooooove purple at the moment so can't wait to make a posh dinner and get them out.

I also got a nice little Christmas cupcake book from Norman (our baby tortoise!) haha my mum is crazy bless her : D. But they're so many cute ones in this book they'll be some posts up soon enough don't you worry.

Right, sorry stay awake we're nearly done! I got this really unique cake stand from my brother and his fiancee, made out of recycled vinyl records, they even came in their own recycled packaging of sleeves and newspaper. I loooove records and was told I saw this ages and loved it, so they bought it for me from a lovely cake shop in Lyme which I can't wait to visit. See I do forget what I want to it's like a double surprise. I need to think of something really unique to bake to display on this though, it has to be special!

Last but not least my best friend of 9 years came around yesterday, we really go all out for each others birthdays and this year she really raised the game! As I opened the gift bag I instantly recognised the name on the bag inside....PANDORA!!!!!! We actually both nearly cried because we're losers and it was such a lovely moment. It's a proper grown up present, and a far cry from our Lion King fluffy pens (although we do still buy them for each others at Christmas!) and it felt like a little landmark in our friendship,  I really didn't expect it. She got me the lovely snake style bracelet and also a super cute butterfly charm. It's so me and I can't wait to build on it!

My brother made me an amazing cheesecake for today as well, his present hasn't turned up so I happily accepted this in the meantime, he has also sent me the recipe so I will have to write about it, there are no words for how incredible this tasted....I might actually even have to dig into another cheeky bit!

I've really been spoiled this year and still have a couple of presents to come! So thanks to everyone that bought me a pressie and said happy birthday each year gets better and better! Very lucky indeed :)

Sorry I know I've rambled a lot but I've such a great birthday!

Nom! Pin It Now!

Mary Berry's Sachertorte

I've seen this cake around is a few different cookbooks...but I used to always think if a slice of cake wasn't massive, it wasn't worth having - well how wrong was I? I've soon learnt that a smaller slice can pack a powerfully gorgeous punch!

This chocolate cake is said to be invented in Vienna by the chef Franz Sacher in 1832. It traditionally has one layer of rich moist sponge, topped with a layer of set apricot jam and they covered in beautiful ganache. These cakes have a tough reputation as they can be difficult to master to get the right texture and richness. They're meant to be lovely and moist but not underdone. The Ganache has to be silky and shiny. You also have to be able to pipe 'Sacher' onto the top in milk chocolate which some found difficult on the show.

I followed Mary Berry's rule and piped it in one go like handwriting. I always worry about my handwriting, I scribble a lot because I'm used to writing so quick, so I do try practice when I do stuff like this and try not to rush it. Also I didn't heat the chocolate until boiling so it was thicker and easier to pipe. I was disappointed when I realised this wasn't in the 'How To Bake' book from The Great British Bake Off by Mary Berry, but I soon managed to track it down online, and also I aslo got some great tips from The Masterclass they've been airing on BBC2, Thursdays at 8pm.

To do the piping I used one of my Tala Squeezey bottles you saw in one of my previous Baking Buys posts. I thought this might be easier to use than an actual piping bag and boy was I right.  I had such amazing control with it and found it so easy to write with. I will definitely be using this for all future writing tasks and even just decoration. It was a bit of a pain to clean just due to the nature of bottle, but as it was chocolate I let hot water and washing up liquid stand in it over night, and in the morning gave it a good shake and it washed out clean. 

This cake took quite a long time with cooling time etc,  but I think it was completely worth it. I also wasn't sure how I'd feel about the apricot jam...but in an odd way it reminded me of a Jaffa Cake, that's probably a bad thing to say isn't it? ...but it did! The ganache didn't take long to cool at all and I did put the pan in a sink full of cold water to speed up the process, it does cool fast when on the cake, but if you do need to re-smooth it (like I did!) then just run your pallet knife under hot water, wipe clean an you're ready to smooth over. I'm sure I could have got the top even smoother, this way does look more homemade.

 Ingredient:

140g/5oz plain chocolate

• 140g/5oz unsalted butter, softened
• 115g/4oz caster sugar
• ½ tsp vanilla extract
• 5 free-range eggs, separated
• 85g/3oz ground almonds
• 55g/2oz plain flour, sieved

For the topping and the icing

• 6 tbsp apricot jam, sieved
• 140g/5oz plain chocolate
• 200ml/7fl oz double cream
• 25g/1oz milk chocolate

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.
2. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.
3. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture
into the prepared tin and level the surface.

4. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack. Mine was a little to risen, a while it did sink a bit, it wasn't enough so I turned it upside down after 5 mintues to level it, and then turned it back and left it to cool.
5. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. (See it does look a bit like the jelly part of a Jaffa Cake!)

6. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating
consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.

7. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small piping bag or bottle and piper the word 'Sacher'' onto the top in one go, not letter by letter.

Serves 12 Pin It Now!