It's My BIRTHDAY and I'm gonna BAKE!

So this May was my 21st birthday and being a big baker, I had to make my favourite! No two guesses needed that I'm a chocoholic, so check out my three layer sponge with white chocolate ganache filling and dark chocolate ganache coating. Not forgetting the homemade chocolate truffles dusted in bitter cocoa.

It was a huge hit - what do you think? Slices were pretty big! It was nice to have a relaxing bake on my birthday and it turned out pretty smooth too.

Let me know what your perfect birthday cake would be? If you're lucky I may knock up a few tutorials for you cheeky bakers with the best ideas!


Keep calm and cake on!

Love,

Jess xo

Whisks at the ready; It's Pancake Day!

Evening and almost morning foodies,

We are barely minutes away from pancake day, so I hope you're planning on having some tasty pancakes! Whether you like french pancakes, like crepes, or American style fat pancakes, sweet or savoury - this day is the day to get your pans at the ready for some flipping!

I mean, I really cannot flip a pancake, so I admire anyone who can. I am the one with the spatula, messing the pancake up trying to turn it over. Embarrassing.

I made these for my house mates the other week, with this cheeky, little Good Food recipe. So get flipping foodies...

• 200g self raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• 15g butter (melted)
• oil or additional butter for the pan

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick, smooth batter. Beat in the melted butter.
2. Heat a teaspoon of oil or a small chunk of butter in a medium sized non-stick frying pan. Drop a large tablespoon or ladle of the batter into the pan (around 7.5cm across). Cook for three minutes until bubbles appear on the surface of each pancake and then flip over for 2-3 on the alternate side, until golden brown. If you want to make a big stack, cover with kitchen paper to retain the heat.

Serve with traditional lemon and sugar or fresh blueberries, syrup, nutella or even stew if you prefer savoury. Go wild!




Keep calm and get your whisk on!

Love,

Jess xo

Love is in the air; Valentines is on the Horizon...

Evening foodies,

Feeling a little bit rosier now, potentially had a winter sickness bug, which isn't so great! I have spent this week catching up and doing a little baking this weekend to cheer me up. My house mates have been loving it...

Isn't this just the cutest?

With valentines on the horizon, I have been baking with a little bit of a theme, although Easter got a little bit involved with the brownies! Don't blame me - they're tasty! Check out my pictures below!

I mean who can say no to a Creme egg brownie?

A little early you say? Well, I plan to make more of corse!

Rich and fudgey...

Don't forget to answer the poll. Valentines is rather controversial and everyones opinion is valid!

Mini chocolate brownie love bites...

In love? Or maybe just in love with brownies...

More to come this week...

Keep calm and bake up some love <3

Love Jess xox

It's beginning to look a lot like Christmas...

Well hello there foodie, excited for Christmas?

Christmas is my favourite time of year. I am sure my waistline thinks differently, however what is better than drinking spiced, mulled wine, the smell of gingerbread wafting through the house and plenty of chocolate to give you a sugar headache, whilst watching films under the duvet. Sadly, being a baker, I am usually creating the treats, so I spend less time snuggling and more working up a kitchen sweat, but I still love it! Orders have been pouring in for the festivities, have you got your desserts and sugary show pieces planned?

These beauties went out last week for local journalists. My 'boss' commissioned me to showcase my scrumptious cakes and I am very pleased to say they made a great impression and did not last long!

The ones below here were made as samples, trialling some Christmas ideas. As a perfectionist the only way is up and there is always room for improvement. My clients are happy,  I am clearly just too tough to please - but I am not the one paying ey!

To get into the Christmas spirit, me and my boyfriend, Georgey, got Christmas jumpers. I normally do not follow the trend, but felt this year I just had to get involved. He wears a snowman jumper from Burton and I have a slightly more sophisticated option, from Dorothy Perkins, with Reindeer antlers in a silhouette. 

We are rather cheesy, I know!

Leaving the retail world behind and being part self employed, I was slightly disappointed, knowing I had no Christmas party plans. Fortunately for me, I received a spontaneous call, offering a meal at Kenwood Hall, expenses paid as others had dropped out. As you can see the blueberry cheesecake below, I certainly enjoyed the evening. With a looming order the next day, I did dabble in a naughty glass of red, white and rose! BUT...I did pull it back, as you saw the cakes further up ;)

I was able to take my friend Mish and took funny pictures with the cracker prizes, as you can see me making a fool of myself below. The following day I had another Christmas meal, at the Women in Steel festive event, with Barnsley and Rotherham Chamber of Commerce. It was such a lovely, inspiring event, celebrating women in business and women succeeding especially in manufacturing and engineering, which is mainly dominated by the males. A very uplifting celebration for the season of family, love and harmony.

Remember, whatever happens, you will never look as silly as me here!

More to come on the Christmas period, as you can imagine my diary is full. I have a fab family meal and I have two big events that I am cooking for, so watch this space.


Keep calm and get festive!

Love Jess xox

Christening Cakes for One Gorgeous Girl...

Evening foodies, 

Planning on sharing a few of my recent orders with you, so you can see why I am so busy! A couple of weeks back I completed a beautiful Christening order, for a gorgeous baby girl. The order involved cupcakes, mini cupcakes and a centre piece cake, using pinks and lilacs and lots of girly extras.

After some fantastic feedback, I am more than happy to be able to share the pictures! Every order offers a new mini challenge and that is what makes this job so exciting and ever changing. Such a luxury.

I bought a few new cutters and I have been really spoiling myself on new books and cake toys - shopaholic. All the cupcakes were rose piped on this order, almond, chocolate and vanilla in flavour. What more could you want? Need a cake or want to learn? Yorkshire based, I am offering my cake services for parties, orders and tuition.

Keep calm, feel the fear and do it anyway.

Love Jess xox

The Sun Has Got Its Hat On...

Afternoon Foodies,

And what a beautiful afternoon it is in Yorkshire. The sun is beaming, brightly in the sky and by gosh is it hot! I hope you guys are making the most of this sensational heat wave!

As for me, busy bee as per! This month has been a rather busy month, with exams, my birthday and some competition news to open new doors for Red Velvet Baking!

My birthday was on the 5th May - I spent the day shopping, as only I do best ;), and engaged in a little evening partying! Also, not forgetting a little fun-filled baking! I decided on making mini rainbow cupcakes, with a very sweet, white chocolate frosting....deeeeliiicccioussss!

In addition, I have some big news for you foodies!! I got threw to the next round of the Enterprise challenge!! This means I now have to write a business plan, in the hope of reaching the final presentation stage. This is very exciting!! My business will soon be getting the support it needs! Red Velvet Baking is growing!!!

Another competition is also on the cards. I am thinking of entering a couple of baking competitions to do with Eric Lanlard and BBC competing. There is always a chance and you really have to be in it to win it....so why not!

I did a little extra baking mid-month, creating a rich chocolate ganache mini cake and cute little butterfly muffins. Ridiculously indulgent, but really worth it! Check them out below!!!

 The next few months are going to be full of baking experiments, eating and hopefully summer sun! But I'll keep you updated. Exams are over now, so let the summer begin!

I'm on my CakeLoversDiet, at present, as I am jetting off to Bulgaria mid-June, but always be aware of skinny bakers - it's just not plausible! I love cake way too much for that...

Keep calm and out bake the sun...

Love, as always,

Red Velvet xo

Start as you mean to go on...

Oh I am sorry for neglecting you guys! It has been a very busy week and I promise I will keep you foodies posted :).

To start with I've entered a entrepreneur challenge, in which I aim to set up my own little baking business, using their support and guidance to cover all the serious bases. I am so excited and now it's all official, it's really all foot down on the peddle from here!!! More cake coming your way guys!!

Also, I have secured some birthday cake orders and I desperate to start! And don't you worry, I haven't forgotten about you guys :) - I have a load of picture inspiration and a few recipe challenges coming your way, to keep you busy!!

As for Valentines day, it's nearly here! I know a few of you will be rather love drunk and others more against the period, but no matter what your situation - you deserve a bloody good cake now and again!!! Check out the pictures below and comment on which you would like the recipe of.... :) get voting!!

Keep calm and bake a cake,

Loves

RedVelvet xo

Busy Bee Me & Citrus Kick Cupcakes :)

I had quite a busy, but productive, week last week. Feeling rather refreshed this January and ready to step everything up a notch. After deciding on selling my baking, I decided that last week I would do a little cupcake mixology and refine my favourite flavours. SO MUCH FUN! Can you wait for my valentine edition? Well I might just make you ;)...

As for recipes...heres another little alcoholic number for you to try. This little request was for a vodka kicking cupcake...keep calm it's only a tipple kiddies ;)

Citrus Kick

Ingredients

Sponge
80g softened unsalted butter
280g golden caster sugar
240g plain flour
1 heaped tbsp baking powder
pinch of salt
240ml semi skimmed milk
2 medium eggs
juice of half a lemon
rind of half a lime

Frosting
100g unsalted butter
40ml semi skimmed milk
2 tbsp of vodka
400g icing sugar
sugar flowers/lime rind etc. to decorate

Magic Method

1. Preheat your own to 190c and line a muffin tray with cases.
2. Using an electric whisk (or spending a lot of time by hand) slowly beat butter, sugar, flour and baking powder, until the ingredients resemble a fine breadcrumb consistency.
3. In a separate bowl, whisk the milk and eggs, until light a frothy and slowly mix into the dry mixture.
4. Once everything is mixed in, blitz with an electric mix until a super smooth batter is formed. Add in the extra rind and lemon juice and combine.
5. Divide between the muffin cases until three quarters full and then bake in the oven for 20 minutes, until golden and springy to touch.
6. Remove from the oven and place on a wire rack until cool.
7. Whilst the buns are cooling, make the icing. In a large mixing bowl beat the butter, milk, vodka and half the icing sugar. This make take a while by hand, and even a few minutes with an electric whisk.
8. Add the remaining icing sugar and beat until smooth and creamy.
9. Once the cupcakes are cool, decorate the cupcakes, with the buttercream, using a palette knife to create a neat swirl.
10. Decorate with lime rind or sugar flours.

Sorry for the delay guys, look out for the next few posts on store cupboard essentials and Valentines treats...

Keep calm and don't get too tipsy...

Best wishes,

Red Velvet xo

Valentines Preparation...

So in a couple of weeks it will be the celebrated day of love. Do you agree we should only celebrate it one day of the year? Maybe not, but why not take the chance to spend a little loooove time, with your loved ones. On the 14th it is also my Dads birthday, bless him, so I shall be showering lots of presents, and of course baking treats, for the whole week...so keep your peepers at the ready.

In addition, I am planning to join an online blog linking day, on the days prior to Valentines, in order to give you the opportunity to shop for delicious baking treats and ideas, through a variety of beautiful blogs. Now you wouldn't want to miss that now, would you?

As for my own personal preparation, I have started buying some pretty sprinkles and lovely little cupcake cases. I am also planning on making some beaut red velvet whoopie pies for a friend of mines Valentines ball. So keep checking for recipe updates :).

Furthermore, I'd like to direct your attention to another site that I am getting quite familiar with :) ToSouk. This website holds lots of little treats and vintage items, for you to purchase and browse. I have started putting some of my most favoured baked items on there and over the Valentines period will be taking themed orders, if any one is interested :).

Keep in touch, requests are always welcome.

Love, as always.

Red Velvet<3

Zesty Carbonara...

This evening I thought I'd cook up a little pasta carbonara, however we had way too many sausages that needed eating. I decided on making my carbonara with a little saussy twist...give it a go! It's truly delicious.

Ingredients
6 good quality pork sausages
3 rashers of quality smoked bacon, diced (pancetta can be substituted)
1 or 2 punnets of button mushrooms
tbsp of salted butter
4 large egg yolks
125ml double cream
4 cloves of garlic, crushed and minced
125g parmesan (cheddar can be substituted)
handful of freshly chopped parsley

good squeeze and rind from half a lemon
500g tagliatelle (penne can be substituted)
drizzle of olive oil
pinch of rock salt
good grind of coarse black pepper

1. Remove the skins from the sausages, and roll the pork meat in to rough balls. Place the garlic, sausage meat and bacon into a large frying pan and fry at a moderate heat. Stir occasionally.
2. Put the pasta over a moderate heat, in salted water, and drizzle a little olive oil in the pan to aid the softening of the pasta
3. In a separate bowl whisk the egg yolks, double cream, lemon, salt and pepper until thick and creamy. Add a handful of the cheese and the parsley.
4. Add the mushrooms and butter to the meat and lower the heat. Stir occasionally.
4. Once the pasta is cooked, drain 3/4 of the water and mix the pasta, egg mixture and remaining water. The heat from the pasta should gently cook the egg. Add in the meat mixture and toss lightly.
5. Serve immediately, sprinkling the remaining cheese and a grind of black pepper on the top.

Serves 4.


Bon Appetite :)


Keep calm and scoff a load, kiddies!

Love&funeating

Red velvet <3

Lasagne, Just Like Mama Used to Make :)

Ever since I was very little, this has been one of our household favourites. It's one of the only things my mum can cook!! When I was little I used to fall asleep in it, not sure whether my mum was adding extra ingredients when I was a rowdy tot, but it's safe to say I can eat plenty nowadays - only sleepy from being so full!

It is very easy to make and perfect hot or cold, with salad...for BBQ's, a hearty dinner, buffets, anything you can think of. The recipe is easy to adjust for portion sizes and this one roughly makes 6 big pieces. But if you are looking to mass cater, just double up the portions of meat, sauce and pasta and adjust the herbs, spices and seasoning, accordingly.

Mummy's Lasagne

Ingredients

• 500g lean mince steak
• 2 400g tins of chopped tomatoes
• 1 tube (1 small tin/ 2 heaped tbsp) tomato puree
• 2 beef oxo cubes
• 100g salted butter
• 3tbsp cornflour (more may be needed to thicken)(plain flour can be substituted - but more may be needed)
• 250g grated cheddar
• 1pt semi skimmed milk
• 1 box of standard lasagne sheets
• salt and pepper seasoning
• 11/2 tsp oregano
• 11/2 tsp basil

Magic in the Method

1. Heat a fan assisted oven to 180C. Brown the mince in a large frying pan. Once browned crumble the two oxo cubes into the pan.

2. Reduce the heat on the mince, add the tomato puree, chopped tomatoes, seasoning, herbs and leave to simmer.

3. In a separate saucepan melt the unsalted butter. Remove from the heat and add cornflour to make a paste, before adding about a pint of milk, seasoning and add back to a low heat. I would recommend stirring, almost continuously, whilst it thickens. (Using a small whisk helps to avoid lumps)

4. Once the sauce has started to thicken add in half of the grated cheese and when melted remove from heat.

5. To start layering your lasagne, now the mince and sauce are ready, put a thin layer of mince on the bottom of a 9x13in lasagne dish and cover with pasta sheets. Pour on the sauce till covered and then add another layer of pasta. Repeat the pattern once more, before scattering the top with the remaining cheese.

7. Place in the oven for around 30mins or until golden brown and bubbling. Serve with salad, garlic bread and/or boiled/jacket potatoes.

EASY PEASY :)

Variations

Try adding finely chopped fried onions to the meat for extra flavour. Also, you could add chopped vegetables such as softened carrots or peppers. If you like a little heat, a tsp of chilli powder can add a nice little kick to the mince or if you're feeling italian a clove or two of crushed garlic would taste delicious. Or if you're being especially healthy, try topping with a combination of crushed garlic, greek yogurt and a small handful of cheddar, for an alternative creamy topping.

Go on, give it a go...I dare you!

Keep calm and eat up kiddies,

Red Velvet<3

Double Chocolate Roulade :)

When I first started baking, the reason I decided to get hands on in the kitchen was watching food programs. Eventually, my curiosity got the better of me and I had to do more research. I started doing some recipe searches online, and when Christmas came round and I was elected as family dessert chef, I had to find something to suit all the family.

This is one of my favourite and most trusted recipes. It's fantastically simple, tastes divine and is so versatile to suit the situation!

Ingredients
200g (7oz) plain chocolate (54% cocoa solids plus preferably), broken into pieces
150g (5oz) golden caster sugar
5 medium eggs, separated
1tsp vanilla escence
2-3tbsp icing sugar, sifted
100g (4oz) white chocolate (Green & Blacks works fantastically)
284ml (10floz) double cream
150g (5oz) raspberries or blackberries for decoration
Extras may include white or dark chocolate curls/stars

Magical Method

1. Heat a fan assisted oven to 180°C (350°F, gas mark 4). Melt the plain chocolate in a bain marie (bowl over a pan of simmering water). In a separate bow whisk the sugar and egg yolks for around 4 minutes, until pale and thick, before folding in the melted chocolate.

2. In another separate bowl, whisk the egg whites until stiff. Then, carefully beat 2tbsp of the egg whites into the chocolate mixture. Proceed by gently folding in the remainder egg whites, being careful not to overwork the mixture.

3. Line a swiss roll tine (33 x 23 cm/ 13 x 9in). Pour the mixture onto the parchment and bake in the oven for 15 - 20 minutes, until risen and firm to the touch.

4. Whilst the meringue roulade is baking, melt the white chocolate in a bain marie and leave to cool for 5 minutes. Then, whisk the cream until forming soft peaks.

5. When the roulade is ready to be taken out of the oven, prepare a large sheet of greaseproof paper sprinkled with icing sugar, for the roulade to be turned out onto. Once turned out, cover with a clean damp tea towel and allow to cool.

6. Return to the cream and white chocolate and combine. Sometimes you may need to rewhip the cream slightly to keep the stiff texture.

7. Once the roulade has cooled, remove the tea towel and smoother with the white chocolate cream. Some people like to add some raspberries/blackberries at this stage to the filling of the roulade, however it is just as delicious to use them more for decoration.

8. Using the greaseproof paper as a guideline, roll the roulade from one short end to the other. Don't worry if it cracks - this is a rustic dessert!!! Finish the roulade with fresh berries, chocolate curls and stars - to suit the occasion.

To show off a roulades versatility it would be rude not to show off some variations...


White Chocolate & Raspberry
If you replace the dark chocolate with white chocolate and use creme freche and crushed raspberries for the filling...a lighter delight!!

Black Forest Roulade
Make the chocolate roulade as above. Once cooled drizzle two tbsp of Chambord (raspberry liqueur) or Kirsch (cherry liqueur) over the roulade. Use double cream, whipped like before but scatter 100g of chopped morello cherries over the cream before rolling. Decorate with morello cherries and dark chocolate curls.

Dare to try a different version....


Stay calm and give it a gander,


Red Velvet <3

Red Velvet Beautiful Baking: Irresistible Recipes

Red Velvet Beautiful Baking: Irresistible Recipes: Rich, Moist Chocolate Yogurt Cake...

Just starting to get the hang of this blogging! Here's the recipe for one of my favourite cake recipes, courtesy of my Nan. I've never had a problem with the recipe - it's my fail safe chocolate sponge and it's one that always goes down a treat! This recipe delivers a beautifully risen sponge, with a dense traditional heavy cake texture. It is fantastically moist and will last for well over a week in a concealed tin - retaining its homemade deliciousness. Give this a try and wow your friends and family with such a simple recipe, boasting such wonderful results. This cake is perfect as a base cake for elaborate sugar paste decorations, as an afternoon tea cake and for simply scoffing! Eat up :)

Rich, Moist Chocolate Yogurt Cake

Serves 1 deep 8in round tin (30-40mins), 2 7in round cake tins (40-50mins) or 1 Large Heart Shaped tin (1hour+)

• 5floz Vegetable Oil
• 5floz Natural Yogurt
• 4 Level tbsp Golden Syrup
• 6oz Caster Sugar
• 3 Medium Eggs
• 8oz Self - raising Flour
• 3 Rounded tbsp Cocoa Powder
• 1/2 Level tsp bicarbonate of soda
• 1/2 Level tsp Salt

1. Prepare a 160deg.c oven, from cool and line/grease your chosen tin (base and sides).
2. Place the oil, yogurt, syrup, caster sugar and eggs in a bowl and beat (with a wooden spoon) until a smooth, pale paste like consistency is formed.
3. Next, sift the flour, cocoa powder, bi carb, and salt into the liquid mixture and combine until well mixed.
4. Pour the mixture into the lined cake tin(s) and bake in the centre of the oven. Times for tins given above. In the latter half of the baking period, test the cake with your fingers by pressing lightly on the sponge - if the cake bounces straight back after the pressure is removed, it is done. Another method is to use a skewer - if it comes out clean, the cake has baked through.
5. Leave the cake in the tin to cool, before turning it out onto a wire rack.
6. Decorate the cake as you wish

Decoration Suggestions

• Melted galaxy/green and blacks chocolate (and sprinkles/smarties/dragees)
• Sugar-paste designs (flowers, animals etc)
• Split in two to make a buttercream sandwich and also top with buttercream (flavours such as butterscotch, chocolate, vanilla, raspberry and coffee would work fantastically)
• Or eat plain as a rich tea cake - this cake is quite dense and very moist due to the butter being replaced by the oil and yogurt. I believe this cake works just as well straight from the oven.

Variations

I have altered this recipe to make a golden syrup yogurt cake. By replacing the oz of cocoa with additional flour, you can remove the choclateyness of the cake and the cake will be flavoured by the syrup. This works particularly well as a tea cake also, but is equally as nice with a fresh cream and jam filling or with fresh fruit or even a syrup based buttercream!

Get Baking Chocoholics!

A list of all my recipes will be archived on my Irresistible Baking Page...feel free to explore.

Thanks, 

Jess xo