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This Sunday is Mother's Day here in the UK. I'm not sure why they choose to have it a couple of months earlier than they have it everywhere else, but I am sure there is a good reason for it. In any case I have a lovely variety of beautiful baked goodies to show you today from the people at Dr Oetker, guaranteed to make any mom happy. I know I would be thrilled to pieces if one of my babies showed up with one of these!
First up some really pretty Vanilla Petal Cookies . . . . little shortbread biscuits, shaped like little flowers and decorated with a variety of coloured icings and some very sweet looking wafer daisies! I love the Dr Oetker Wafer Daisy decorations.
*Vanilla Petal Cookies*
Makes 40 cookies
Pretty little vanilla shortbread like cookies iced and decorated with edible wafer daisies.
125g (4 1/2oz) unsalted butter, softened
125g (4 1/2oz) caster sugar
1 large free range egg yolk
3/4 tsp Dr Oetker Madagascan Vanilla Extract
250g of plain flour
1 1/2 tsp Dr Oetker Baking powder
1 sachet of Dr Oetker Egg White Powder (the equivalent of 1 egg white)
275g of icing sugar
Dr Oetker bright red gel food colouring
R Oetker Bright Yellow gel food colouring
To decorate:
Dr Oetker Wafer Daisies
Line
two large baking trays with baking parchment. Put the butter and
caster sugar into a bowl and whisk until pale and creamy. Whisk in the
egg yolk and 1/2 tsp vanilla extract. Sieve over the flour and baking
powder and carefully mix together to create a mixture that resembles
crumble topping. Using your hands, bring the mixture together to form a
firm dough. Turn onto a lightly floured surface and knead until smooth
and pliable. Divide the mixture in half and roll out to a thickness no
greater than 1/4 inch. Using a 3 1/4 inch petal cutter, stamp out
aprrosimately 20 cookies, re-rolling the dough as necessary. Arrange on
one of the prepared baking tras. Prick lightly with a fork and chill
for 1 hour. (At this time you can either wrap and freeze the remaining
dough for up to six months to use at a later time, or roll it out as
above and make a further 20 cookies. Place on the other baking tray,
prick and chill.)
Ten minutes before baking, preheat
the oven to 180*C/350*F/ gas mark 4. Bake the cookies for 10 to 12
minutes, until firm and very lightly golden round the edges. Leave to
cool on the baking trays for 10 minutes before transferring to a wire
rack to cool completely.
To make Royal Icing, make up
the egg white powder with 10 tsp of warm water as directed on the
packet. Sift the icing sugar into a bowl. Add the remaining vanilla
extract and the blended egg white. Carefully combine the wet and dry
ingredients together to make a soft and spreadable icing. if too stiff
add a few drops of water. If too loose add some more sifted icing
sugar, 1 TBS at a time. Beat until smooth and glossy.
Divide
the icing between three bowls. Leave one batch white, colour another
with a few drops of red to make a pastel pink shade, and the other with a
few drops of yellow to make a pale yellow icing.
Working
with one batch at a time, spoon approximately 2 TBS of the icing into
the centre and gently spread it to fill, tapping gently to make an even
layer and release any air bubbles. Add a little more icing to achieve a
smooth well covered surface. Place back on the wire rack whilst you
ice the remaining cookies.
The icing will be firm enough to pipe on after about an hour, so
if liked, use any remaining icing left
in your piping bags to give some extra detail to your cookies. For a
firmer
set, leave the icing to dry for 4 hours – this icing will not dry out to
a
crisp but will become more solid the longer it is left to dry. To
finish use a small blog of any remaining icing to secure a wafer daisy
in the centre of each cookie. Leave for a few more minutes until set in
place before serving.
I don't know a mother alive who wouldn't be happy to be gifted with a delicious Chocolate Cake such as this fabulous Chocolate Fudge Cake!
*Chocolate Fudge Cake*
Makes one 7 inch double layer cake
A
moist and fudgy cake with a chocolate buttercream filling and a
chocoalte ganache coating, decorated with pretty wafer daisies.
For the cake:
Butter and line two 7 inch sandwich tins with baking paper. Preheat the oven to 180*C/350*F/ gas mark 4.
Cream
the butter and sugar in a bowl. Sift in the dry ingredients. Whisk
together the eggs, sour cream, syrup and vanilla and then beat into the
cake mixture. Divide between the tins and bake for 20 to 25 minutes.
Cool in the tins, then transfer to a cooling rack.
For the
ganache, heat the double cream until hot, but not boiling. Add the
chocolate and leave to melt. Stir briefly until smooth and leave to
cool.
Whisk all of the filling ingredients together until
fluffy and smooth. Sandwich the cakes together with this. Cover the
top and sides of the cake with the ganache and decorate with the wafer
daisies.
These pretty little Angelic Rose Cupcakes are pleasers with their jam filling and their light as an angel batter. A pink sugar icing and frosted rose petals are the perfect finishing touch.
*Angelic Rose Cupcakes*
Makes 12
Pretty in pink angel light cupcakes filled with jam and decorated with sugared rose petals.
12 Dr. Oetker Fun Baking Cases
4 sachets Dr Oetker Egg White Powder (1 sachet is the equivalent of 1 egg white)
1 sachet (1 tsp) Dr Oetker Cream of Tartar
75g caster sugar (1/3 cup)
50g (generous 1///3 cup)
1 tsp rose flavour
100g reduced sugar Strawberry jam (1/2 cup)
100g icing sugar, sifted (1/2 cup)
Dr. Oetker Hot Pink Gel Food Colour
fresh rose petals
1 sachet of Dr Oetker Egg White Powder (The equivalent of 1 egg white)
50g caster sugar (1/4 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Line a fairy cake tin with 12 fun baking cases.
Make
up the egg white powder as directed on the packet. Add the cream of
tartar and whisk until stiff. Gradually whisk in the sugar to make a
light and fluffy meringue. Add the rose flavour.
Sift and
gently fold the flour into the meringue in batches until well combined,
trying to keep the mixture as light and fluffy as possible. Spoon the
mixture into the baking cases to fill them and bake in the oven for 12
to 15 minutes until risen, lightly golden and springy to the touch.
Transfer to a wire rack to cool.
Using a small spoon, scoop
out a piece of sponge from the centre of each cake and fill with jam.
Put the scooped out piece of cake back on top.
To frost the
rose petals, make up one sachet of Dr Oetker Egg White powder and
lightly whisk. Using a paint brush, lightly brush individual fresh rose
petals with the egg white. Shake well to remove any excess egg white,
then dip in Caster sugar. leave in a warm, dry place for a few minutes
until the petals become dry and crusted with sugar.
To
decorate, sift the icing sugar into a bowl. Gradually mix in
approximately 1 TBS of warm water to make a smooth spreadable icing.
Mix in a few drops of hot pink gel food colouring to make a pretty
pastel shade. Carefully spread a little icing over each cake. Allow to
set for a few minutes before decorating with sugared rose petals. Your
cakes are now ready to serve and enjoy.
I'm quite partial to the flavour of lemon and I think these Violet and Lemon Cupcakes with their lemon curd filling are pretty irresistible!
*Violet and Lemon Cupcakes*
Makes 6
Pretty little cupcakes with a lemon curd filling and pretty icing decoration.
6 Dr Oetker Edible Wafer Cupcake Cases
65g of baking margarine, softened (1/4 cup)
65g of caster sugar (1/3 cup)
1 tsp Dr Oetker Sicilian Lemon Natural Extract
1 large free range egg, beaten
75g of self raising flour (1/2 cup plus 1 TBS)
100g of lemon curd (scant 1/2 cup)
To decorate:
Icing sugar to dust
140g of Dr. Oetker Regal-Ice Ready to Roll White Icing (scant 1/3 pound)
Dr Oetker Ultra violet gel food colour
Dr Oetker Violet Crystals
Edible flowers such as violas (optional)
Preheat the oven to 180*C/350*F/ gas mark 4. Arrange the edible wafer cupcake cases spaced apart on a baking tray.
Put
the margarine, sugar, lemon extract and egg into a bowl. Sift the
flour on top and beat all the ingredients together using an electric
whisk until well blended. Divide the mixture between the cupcake
cases. Smooth the tops and bake in the oven for 20 to 22 minutes until
risen, lightly golden and just firm to the touch. Transfer to a wire
rack to cook completely.
Using a small spoon, scoop
out a piece of sponge from the centre of each cake and fill with some of
the lemon curd. Replace the scooped out cake on top.
To
decorate,dust the work surface lightly with icing sugar. Gently knead
the regal ice for a few seconds to soften, then flatten slightly and add
a few drops of the violet gel food colour on top of the icing. Fold the
icing over the colour to enclose it and carefully knead it into the
icing until evenly mixed. Repeat the process, adding more colour until
you achieve the desirable shade.
Roll out the regal
ice thinly. Using a 2 3/4 inch crinkle edged round cutter, cut out six
circles, rerolling as necessary. Brush the top of each cake with the
remaining lemon curd and stick the icing on top to completely cover the
cake. Using your fingertips, gently rub and smooth out the icing over
the cake. Brush the tops with a little water and sprinkle with the
violet crystals. Decorate with a fresh edible flower if using. You
cakes are now ready to serve, enjoy and eat!
These buttery cupcakes in their edible cupcake cases are quite pretty with their coloured swirls to match the cases and wafer daisy toppings. Yep you can eat the case and all!
*Edible Cases Cupcakes*
Makes 6
Pretty little things in an edible case.
For the cakes:
6 Dr Oetker Edible Wafer Cupcake Cases
65g of baking margarine, softened (1.4 cup)
65g of caster sugar (1/3 cup)
1 tsp Dr Oetker Madagascan Vanilla Natural Vanilla extract
1 large free range egg, beaten
75g of self raising flour (1/2 cup plus 1 TBS)
To decorate:
50g of white vegetable fat, softened (1/4 cup)
50g lightly salted butter, softened (1/4 cup)
190g of icing sugar (1 1/2 cups)
1 tsp Dr Oetker Madagascan Vanilla Natural Extract
Dr Oetker Hot Pink and Sky Blue Gell Food colours
Dr Oetker wafer daisies
Preheat the oven to 180*C/350*F/ gas mark 4. Arrange the edible wafer cupcake cases spaced apart on a baking tray.
Put
the margarine, sugar, vanilla and egg in a bowl. Sift the flour on top
and beat all together until well blended using an electric whisk.
Divide the mixture between the edible wafer cases. Smooth the tops and
bake in the oven for 20 to 22 minutes, until risen and lightly golden,
and just firm to the touch. Transfer to a wire rack to cool.
To
decorate put the vegetable fat and butter into a bowl and beat until
glossy, smooth and pale. Add the vanilla and then gradually sift and
beat in the icing sugar until creamy and soft. Spoon a quarter of the
icing into a small bowl and spoon another similar amount into another
bowl. Add a few drops of the pin colour to one bowl, mixing well,
adding drops as necessary until the desired colour is achieved. Repeat
with the other bowl of icing using the blue gel colour.
Fit
a large piping bag with a large closed star nozzle. Spoon the pink
icing into a separate uncut piping bag without a nozzle and half of the
uncoloured icing into a third uncut piping bag. Snip the engs off both
bags to make a 1/2 inch hole. Flatten the bags slightly and place them
side by side in the piping bag with the nozzle. Squeeze both icings
evenly down the bag towards the nozzle and twist the end tightly
closed.
Starting at the middle of a cake in a pink case,
pipe the icing around in an anti clockwise direction to cover the top of
the cake and then continue piping round to form a generous swirl on
top. Pipe the same way with the other 2 pink cases.
Repeat
step 3 with the blue icing and remaining plain icing in separate bags
and pipe the icing onto the remaining cakes in the blue cases. Decorate
each cake with a wafer daisy. Your cakes are now ready to serve, enjoy
and eat!
Finally here is a lovely cake for those who cannot tolerate Gluten! We wouldn't want to leave you out!
*Rose Feather Sponge*
(Gluten Free)
Makes one 3 layer 7-inch round cake
A beautiful option for those who are on a gluten free diet.
For the cakes:
Dr Oetker Cake Release spray
6 large free range eggs, separated
100g of caster sugar (1/2 cup)
1 tsp Dr Oetker Baking Powder
150g of potato flour (5 ounces)
1 TBS Dr Oetker Limited Edition Rose Flavour
Dr Oetker Hot Pink Gel Food Colour
Dr. Oetker Ultra Violet Gel Food Colour
To decorate:
2 sachets of Dr Oetker Free Range Egg White powder (or 2 medium egg whites)
250g of Granulated sugar (1 1/4 cups)
15g of Dr Oetker Liquid Glucose (1/2 ounce)
1/2 tsp salt
1 tsp Dr Oetker limited edition Rose Flavour
Dr Oetker Violet crystals
edible flowers such as rose petals, violas, and calendula petals (optional)
Preheat the oven to 170*C/325*F/ gas mark 3. Lightly spray 3 7-inch round cake tins with cake release spray. Set aside.
Whisk
the egg yolks with the caster sugar until pale, thick and creamy. In
another bowl, whisk the egg whites to form soft peaks. Sift the potato
flour and baking powder on top of the whisked egg yolks and carefully
mix together. Add the rose flavour and egg whites, then gently fold
into the mixture until well blended.
Spoon one third
of the mixture into one of the prepared tins and smooth the top. Divide
the remaining batter equally between 2 bowls. Colour one with the pink
gel food colour (about 25 drops) and the other with the violet gel food
colour (about 55 drops.) Spoon the coloured mixtures into the other 2
prepared tins, smooth the tops and bake all of the sponges for 20 to 25
minutes until risen, lightly golden and just firm to the touch. Sponge
will shrink slightly from the edges of the tins when cooked. Leave to
cool for five minutes, then turn onto a wire rack to cool completely.
To
decorate make up the egg white powder according to packet instructions
in a heat proof bowl. Then whisk until stiff and dry. Set aside.
Put the sugar in a saucepan with the liquid glucose, 4 TBS of water and
the salt. Heat gently, stirring until dissolved, then reaise the heat
an cook until the mixture reaches a temperature of 115*C/240*F on a
Candy thermometer. Whilst whisking the egg whites, carefully pour the
hot sugar syrup on top. Continue whisking for one to two minutes until
the mixture is thick and glossy like meringue. Mix in the Rose
flavour.
Place the violet coloured sponge on a
serving plate and generously spread with some of the meringue
frosting. Top with the pink sponge and repeat. Sit the plain sponge
on top and gently press down to make sure all layers are secure. Using a
spatula or palette knife generously spread the remaining frosting over
the top and side of the sponge. Sprinkle with violet crystals and
decorate with edible flowers. Your cake is now ready to serve and
enjoy!
Have a lovely weekend!
