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Name: How To Make Buttermilk
Prep time: 5 min
Yield: 5 Servings
Ingredients: Milk 250ml; Lemon Juice 2tbspn

How To Make Buttermilk

Zoe — Wed, 28 Apr 2021 23:50:38 +0000

5 mins prep 0 mins cook 5 servings

Choose serving amount

Buttermilk

Homemade buttermilk

Buttermilk Recipe Recipe

Milk: 250 ml
Lemon Juice: 2 tbspn

Buttermilk Recipe Method

Get any kind of milk you have (I prefer whole milk for a creamier flavour) and pour it into a jug. You can even make your own vegan buttermilk with oat/nut milk! Then, add 2 tablespoons of lemon juice, vinegar or cream of tartare into the milk and give it a stir.
You'll begin to see lumps form as the milk curdles
That's it. You can now use it in any recipe that calls for buttermilk in the same way.

Buttermilk has many uses in baking. It makes cakes, pancakes and muffins tender and moist. This is because it reacts with the raising agent, causing air bubbles to form while baking. It’s also used a lot in savoury dishes too; think buttermilk fried chicken. In this case, the enzymes in buttermilk help break down the proteins in the chicken – making it tender and juicy.

How To Make Buttermilk

Have you ever gone to make a recipe that requires buttermilk only to find you didn’t have any? Well, all you need are 2 ingredients and you can make it yourself in just 5 minutes. Find out how in this recipe on how to make buttermilk.

What Is Buttermilk?

Buttermilk was traditionally the liquid leftover from churning butter from cultured cream. It was thin, liquidy with small lumps of remaining butter. However nowadays in modern times, it’s made very differently. When you add a special kind of bacteria culture to milk and left to ferment, it results in the thick sour buttermilk we know today. Contrary to its name, it doesn’t taste anything like butter. In fact, it’s even lower in fat than regular milk.

For this recipe you will need:

Milk – any kind will do, even plant-based milk.
Lemon juice (or vinegar if you don’t have lemon juice), either will work!

How to make it:

Simply combine your milk with the lemon juice or vinegar at room temperature and let it sit for 5-10 minutes.
You will begin to see the milk curdle, which will make it look lumpy – this is what you want!
There you have your buttermilk that is ready to store in the fridge until you\re ready to use it

How Do I Store It?

Cover your homemade buttermilk tightly with clingfilm and store for up to two weeks. You can also freeze it for up to three months. Keep in mind though that freezing it will change it texture and cause it to become quite lumpy. It’s still good to use though. It’s good to know that the longer you leave buttermilk in your fridge, the more sour the taste will become.

After seeing how easy it is to make buttermilk, I’ve never bought it from a shop again. It’s so convenient to be able to make it whenever you need it and the ingredients are always in my kitchen already. Buttermilk is a great addition to baked goods and I hope this page inspires you to make it too.

The post How To Make Buttermilk appeared first on Zoes Cakes.

Different Types Of Pastry Creams

Zoe — Wed, 28 Apr 2021 15:02:02 +0000

Different Types Of Pastry Creams

There are many different types of cream used in baking. Each has their own unique properties and uses. Some are great for piping in choux buns, while others are best poured over hot pudding! Here is a breakdown of the different types of pastry creams.

Pasty Cream (Creme Patisserie)

Pastry cream, also known as crème pâtissière in French, is a rich and velvety custard that is a staple in baking. The name “pastry cream” comes from the fact that this type of cream is excellent as a filling in pastries. This is because it doesn’t make the pastry soggy. Its thick and sturdy consistency allows it to hold its shape in even the flakiest of pastries.

To make pastry cream, the first step is to whisk egg yolks and sugar together. You then gradually add hot milk to the egg mixture. This is a process called”tempering” to prevent the eggs from scrambling. The mixture is then heated while whisking until it reaches a thick and smooth texture.

The next step is to add the flavouring, which is usually vanilla. Once cooled it’s used as a filling in various desserts. These include choux buns, cakes, pastries, and raisin swirls.

Creme Anglais (Custard)

Creme anglais translates to “English cream”. It is the wonderful custard we all love to pour all over our apple crumbles while it’s steaming hot. Its consistency is slightly thickened but still pourable, unlike pastry cream which is thick and holds its shape. This is because no cornflour or flour is used, with only the egg yolk itself being the thickening agent. The egg, milk and sugar mixture is heated until it coats the back of a spoon, then the flavouring is added. It can used as a base for ice cream, bavarian cream, chocolate mousse, or poured straight onto a dessert!

Types Of Creams

Here is a list of the main different types of creams used in baking and patisserie. It includes their uses as well as their storage times. It’s a handy table that hopefully makes it easier as it can get confusing with all the different types!

Creme Diplomat

Creme patisserie with whipped cream and gelatine
Uses: fillings for cakes, choux buns, tarts
Storage: up to 24 hours
Learn how to make it here

Creme Madame

Creme patisserie mixed with whipped cream
Uses: tarts, cakes, choux buns
Storage: up to 24 hours
Learn how to make it here

Creme Madame

Creme patisserie mixed with whipped cream
Uses: tarts, cakes, choux buns
Storage: up to 24 hours
Learn how to make it here

Creme Mousseline

Creme patisserie mixed with whipped butter
Uses: croquembouche, mousse cakes
Storage: up to 2 days
Learn how to make it here

Chiboust Cream

Pastry cream mixed with Italian meringue
Uses: Saint-Honore cakes, desserts,tarts
Storage: Up to 24 hours
Learn how to make it here

Chantilly Cream

Whipped cream with icing sugar and vanilla
Uses: Napoleons, choux pastries, custards, cakes and pastries
Storage: Up to 24 hours
Learn how to make it here

Almond Cream

A mixture of butter, sugar, eggs, custard powder and almond flour
Uses: Tarts, pithiviers, almond croissants
Storage: Up to 2 days
Learn how to make it here

Frangipane

Half pastry cream and half almond cream
Uses: Bakewell tarts, pear tarts, pithiviers, almond croissants
Storage: Up to 2 days
Learn how to make it here

How To Cool Creams Quickly

When making various creams, you may want to use it right away. Although, you must cool creams before using them otherwise they wont hold it’s shape. The best way to cool them down fast is to first line a baking tray with clingfilm. Then, take your hot cream and spread it in an even, thin layer over it. Cover with more clingfilm and set in the fridge. This step is important as it prevents a skin from forming on the surface. The thin layer of cream will cool a lot quicker than it would in a bowl!

How To Store Creams

When making creams, some store better than others. Whipped creams (such as Chantilly cream) are lighter and have a less stable texture. When whisking creams, bacteria as well as air gets incorporated. This makes it easier to go bad, so it best stored for less time. They also don’t hold up will in heat, so are best kept in the fridge.

All creams should be thoroughly cooled before storing. It is important to cover creams with a layer of clingfilm. This prevents a “skin” forming on the surface which takes away from the smooth, silky texture.

You can them transfer to an airtight container or zip lock bag and store for up to 2 days until ready to use.

Can You Freeze Creams?

Yes! Once put in an airtight container or zip lock bag, you can freeze creams for up to 1 month. Although, it is always preferable to make them fresh when possible.

How Are Creams Thickened?

Some creams need heat to thicken, others need to be whipped. When making pastry cream or custard, you should heat it until it has reached boiling point. It is then boiled for 1-5 minutes depending on the size of the batch. This ensures the starch has cooked out and it has thickened enough. If not heated enough, it will be a runny consistency. It may have a paste-like texture. and you can still taste the starch. You can also overheat creams, causing them to have a scrambled egg consistency.

The most common starch used when making creams is cornstarch, plain flour and custard powder. You can also use potato starch though!

When whipping creams, it is important to continue until as much air as possible is incorporated. Try to keep your utensils, bowls and environment as cool as possible. Whipped creams tend to deflate over time, so make it as close to when you need it as possible.

So there you have it! A breakdown of all the different types of creams, their uses and how to store them. If you liked this post, check out my Coconut Raspberry Cake which goes amazingly well with custard!

The post Different Types Of Pastry Creams appeared first on Zoes Cakes.

Different Types Of Pastry

Zoe — Tue, 20 Apr 2021 13:02:28 +0000

Puff Pastry

This dough is a laminated dough. This is a process of layering butter onto the dough and then folding. In the oven, the liquid from the dough and butter evaporates, puffing up each layer. This gives it a unique finish with lots of flaky buttery layers. This pastry is perfect for pies, tarts and desserts. It is time consuming to make as you have to let the dough rest in the fridge between folds. But the end result is well worth it.

Flaky Pastry

Flaky pastry is a quick version of puff pastry. Rather than folding a block of butter into the dough, butter is roughly added to the flour/water dough (detrempe). It is then folded and rolled in the same way as puff pastry. It is possible to do all the folds in one go without resting, required that the environment is not too hot/humid. Flaky pastry is easier to make than puff and still gives the desired finish.

Choux Pastry

Choux pastry is a delicate, light and airy pastry. It is usually used for profiteroles and eclairs. It’s method to make it is very different to the types of pastry above. First you heat a mixture of milk, butter and water until melted (with salt/sugar often added). Then, you add flour while beating until the flour has cooked out. Eggs are then added until you have a dough. It is then usually piped and baked in the oven, where it puffs up and turns golden brown. It is then filled and served.

Filo Pastry

Filo pastry is common in Middle Eastern cooking. It’s made up of lots of paper thin, crisp layers and used for baklavas and samosas. First you combine flour, oil, salt, vinegar and water and knead until you have a dough. There are different techniques to achieve paper thin layers in filo pastry. Some people roll the dough out all at once until large and thin. Others have mastered the authentic technique where they roll the pastry round the rolling pin again and again. This page does a great job at explaining this process.

For me, I roll out small portions of the rested dough until almost see through. I dust each one with a cornflour/flour mixture and then stack them together. I then roll it all out together. This creates one dough with many thin layers. I brush with butter before baking to give it a golden colour.

Hot Water Crust Pastry

Used in pies, particularly pork pies, this is a sturdy and firm dough. First you bring lard and water to the boil. Then you add it to flour and salt until you have a malleable and sticky dough. Sometimes you rub butter into the flour first to give it a richer flavour. It is then rolled out and filled before baking. The high water content and the heating before baking makes the end result stronger than shortcrust pastry. This pastry is special because it is the only time where you add the fat to the flour while it’s hot rather than cold.

Suet Crust Pastry

Suet pastry is somewhat of a forgotten treasure, used in steam puddings and jam roly poly’s. It’s similar to shortcrust pastry. and holds up wet fillings well, although it is more elastic and dense. It’s a traditional pastry that dates back hundreds of years and you can boil it, steam it or bake it. You make it by combining self raising flour, salt and suet before adding water to form a dough. Unlike other pastries, you should use it straight away and not rest it before use. This is because he raising agent in the flour will start reacting as soon as you add the liquid.. The beef suet gives this pastry a great flavour, although you can also use vegetarian suet.

So, that’s all the main different types of pastry! Try some out and see just how versatile pastry can really be.

Shortcrust Pastry

On this page are all the different types of pastry you could possibly dream of! The world of pastry can be confusing, so here is a breakdown of them all. They are all unique and wonderful in their own ways and have different uses. Learn about them all here!

This pastry is generally crumbly yet sturdy in texture with a buttery flavour. It is versatile and is great for tarts and pies. There are three different types of shortcrust pastry. Sablee (meaning sandy) , sucree (meaning sweet) and brisee (meaning broken). They have different textures, different methods to making them and are great for different purposes. Learn about them here.

Brisee

Your standard savoury tart pastry, this is crumbly and flaky in texture. It’s made by rubbing cold butter into flour and then mixing water to create a coherent dough. Add egg yolk to give it a richer flavour and colour.

Sucree

This is the standard sweet pastry and is most alike the brisee. Icing sugar makes it sweet. First you cream the butter and sugar together rather than rubbing in. This gives it a firmer and sturdier texture used in tarts that will hold up fillings well.

Sablee

This pastry has a sandy, biscuit like texture and is even sometimes used as a biscuit on it’s own! It’s made in a similar way to the sucree pastry via the creaming method. Instead of flour, you use ground almonds which further reduces the gluten. This gives the end result that desired sandy finish.

Check out joe pastry who has great definitions of these terms in a simplified way)

The post Different Types Of Pastry appeared first on Zoes Cakes.

Old School Cornflake Tart

Zoe — Sun, 28 Jun 2020 23:56:12 +0000

45 mins prep 20 mins cook 12 servings

Choose serving amount

Old School Cornflake Tart

Buttery flaky pastry, sweet strawberry jam and crunchy syrupy cornflakes.

Sweet Shortcrust Pastry Recipe

Unsalted Butter: 150 g
Plain Flour: 300 g
Caster Sugar: 30 g
Egg: 1
Cold Water: 2 tbspn

The Filling Recipe

Cornflakes: 100 g
Golden Syrup: 100 g
Unsalted Butter: 50 g
Dark Muscovado Sugar: 25 g
Salt: 1 pinch
Strawberry Jam: 5 tbspn

Sweet Shortcrust Pastry Method

If you're using a shop-bought tart case, skip to the next section. Start by cutting the butter into cubes and then chilling in the fridge. Then rub this into the flour until it has reached fine breadcrumb consistency. Add the sugar and stir in. Add the egg and water and stir until it forms into a ball. Add more water if it's too dry. Wrap the dough in clingfilm and rest in the fridge for at least 20 minutes.
Preheat the oven to 160º/320º. Once the dough has chilled, roll it out onto a silicone mat/floured surface until about 3mm thick. Press gently into an 8" tart tin. Place the rolling pin on top and press firmly to cut off the excess dough. Line the tart with baking paper and fill with baking beans. Bake for 10 minutes. Then, remove the baking beans and baking paper. Mix an egg with 1 tbspn of water and then brush this over the pastry. Cook for a further 5 minutes or until golden brown.

The Filling Method

Heat the oven to 180º/350ª. Stir the jam in a bowl until smooth and then spread on the pastry. Combine the golden syrup, butter, sugar and salt in a saucepan on a low heat until melted. Add to the cornflakes and stir until combined. Pour the mixture evenly on the pastry and then bake for 5 minutes. Leave to cool, cut into portions and enjoy! Serve with steaming hot custard.

This Cafateria Classc Will Bring Back Childhood Memories

This old school cornflake tart recipe will take you straight back to childhood. Flaky buttery pastry, crunchy syrupy cornflakes and sweet strawberry jam… there is honestly nothing better. Especially when you drown it in steaming vanilla custard. This “afters” as we used to call it, is close to many peope’s hearts and many of us remember being served in school. It’s guaranteed to please everyone and the smell that travels thr0ugh the house as it bakes is simply divine. It’s quick and easy to make and you probably have all the ingredients in your pantry already. Why not give it a go!

The Pastry

The most time consuming of this recipe is making the pastry. Shop bought pastry cases are an option, but nothing beats homemade for the best flavour and texture. Check out my tips and tricks on making perfect pastry to get superb results.

The Jam

Strawberry jam is traditionally used in this recipe but any flavour jam works well. You can even mix it up and try nutella instead of jam to make a chocolate lover’s version!

The Cornflakes

Any brand of cornflakes works well. The best bit about this tart for me is the crunchy syrupy cornflakes. I could eat the entirety of this mixture straight out the bowl with a spoon. The butter, syrup, dark muscovado sugar and salt makes the most gorgeous rich caramel flavoured syrup to coat the cornflakes in. This recipe calls for golden syrup, however you can use maple syrup or honey instead.

How to store it

You can store this tart in an airtight container for up to a week. Or, you can make it ahead and store it in an airtight container in the freezer for up to 3 months. Just let it thaw at room temperature a few hours before you want to eat it.

What to serve with it

Nothing beats a big serving of cornflake tart, covered in hot vanilla custard. It’s the perfect cosy winter dessert! Or enjoy it in the warmer months with a generous dollop of freshly whipped cream.

This tart is super easy to make and tastes too good not to try. It’s crazy how good your daily cereal can be when you add a few extra ingredients!

If you enjoyed this old school cornflake tart recipe, let me know in the comments below!

Why not try out my old school cake recipe too?

The post Old School Cornflake Tart appeared first on Zoes Cakes.

How To Make Chocolate Cupcakes

Zoe — Fri, 29 May 2020 17:20:04 +0000

10 mins prep 15 mins cook 12 servings

Choose serving amount

Chocolate Cupcakes

Moist, rich chocolate cupcakes with a silky smooth chocolate buttercream. A chocolate lover's delight!

Chocolate Cupcakes Recipe

Softened Unsalted Butter: 170 g
Caster Sugar: 170 g
Large Eggs: 3
Self Raising Flour: 130 g
Cocoa Powder: 40 g
Baking Powder: 1 small pinch
Milk: 2 tbspn
Salt: 1 pinch

Chocolate Buttercream Recipe

Softened Unsalted Butter: 200 g
Icing Sugar: 360 g
Cocoa Powder: 40 g
Milk: 2 tbspn

Chocolate Cupcakes Method

Preheat your oven to 160ºc (320ºf) and put 12 cupcake cases in a muffin tray
Whisk together the butter and sugar until pale and creamy
Add the eggs one at a time, whisking thoroughly in between each addition
Sift in the flour, cocoa powder, salt and baking powder. Add the milk and fold the mixture until combined
Divide the mixture into 12 cupcake cases. Bake for 12-15 minutes or until a skewer comes out clean
Leave the cupcakes to cool completely on a cooling rack

Chocolate Buttercream Method

Whisk the butter until pale and creamy
Sift in half the icing sugar and whisk until smooth
Sift in the rest of the icing sugar and cocoa powder, add the milk and then whisk again until smooth. If the mixture feels too stiff, add some more milk
Pipe the buttercream onto the cupcakes, decorate as preferred and enjoy!

Indulgent And Rich, You Have To Try These Chocolate Cupcakes

You really can’t go wrong with chocolate cupcakes with piped chocolate buttercream. I mean, who doesn’t like chocolate? This is my go-to recipe which I’ve been making for years and it never fails to please. They are light yet moist, and have a rich chocolate flavour. The buttercream is light and creamy yet packs a strong chocolate hit. Paired together with some extra chocolate decorations and you’ve got a real winner. This recipe makes 12 generously sized cupcakes that rise up beautifully, and enough buttercream to pipe until your hearts content. Here are some extra tips to help you get perfect results!

Top these chocolate cupcakes with any kind of decorations you like - go wild or keep it simple! Here are some different ways I've decorated my chocolate cupcakes

Extra Tips

Start with softened butter, but not melting. Room temperature butter whips up better and creates lighter textured cakes
Use good quality dark cocoa powder to ensure a rich chocolate flavour
Make sure you sift in the cocoa powder so the mixture doesn’t become lumpy
Cocoa powder can make the mixture quite dry, which is why I like to add a bit more milk than my vanilla cake mixtures. The milk loosens it up and makes it lovely and creamy again
I like to add a tiny pinch of baking powder to the cake (around 1/8th tspn). This helps the cupcakes to rise beautifully and I do this with all my cakes. This step is especially important when making chocolate cupcakes as the mixture tends to be heavier and denser than vanilla cupcakes
Use an ice-cream scoop when dividing the mixture between the cupcake cases. It makes life a lot easier and they will all be even
When making buttercream, make sure to whisk the butter until it’s pale and fluffy before adding icing sugar. This will give you extra creamy buttercream!
When I make vanilla buttercream, I whisk it for a couple of minutes after I’ve added the icing sugar. With chocolate buttercream, if you whisk it too much after adding the cocoa powder and icing sugar, it will lose it’s rich chocolatey brown colour and turn pale. To avoid this, only mix it enough for it to become smooth again
Store these chocolate cupcakes in an airtight container for up to 5 days, or in the freezer for up to 3 months

Love chocolate? Why not try my best ever fudgy chocolate brownies too?

The post How To Make Chocolate Cupcakes appeared first on Zoes Cakes.

Old School Raspberry Jam Coconut Cake

Zoe — Thu, 28 May 2020 17:55:03 +0000

10 mins prep 35 mins cook 12 servings

Choose serving amount

Raspberry Jam Coconut Cake

A light, fluffy sponge cake, topped with smooth raspberry jam and dessicated coconut.

Raspberry Jam Coconut Cake Recipe

Unsalted Butter: 170 g
Caster Sugar: 170 g
Large Eggs: 3
Milk: 30 ml
Vanilla Extract: 2 tspn
Self Raising Flour: 170 g
Baking Powder: 1 small pinch
Seedless Raspberry Jam: 4 tbspn
Dessicated Coconut: to sprinkle

Raspberry Jam Coconut Cake Method

Preheat your oven to 160°c (320°f) and line a square baking tin with baking paper
Whisk together the butter, sugar and vanilla until pale and creamy
Add the eggs one at a time, whisking in between each addition
Fold in the milk, flour and baking powder until combined
Pour into the tin and bake for 35-40 minutes, or until a skewer comes out clean
Leave to cool in the tin for 10 minutes, then turn out on a cooling rack and leave to cool completely
Stir the raspberry jam in a bowl until smooth, then spread over the top of the cooled cake
Sprinkle generously with dessicated coconut, cut into portions and enjoy!

A Recipe That Will Take You Back To Your Childhood

As a child, I have a fond memories walking into the school cafeteria and looking to see what dessert they had on offer that day. One of my absolute favourites was this light, moist sponge coated in smooth raspberry jam, sprinkled with lots of dessicated coconut. I remember it was always served in square portions with lashings of steaming custard and it would always leave me wanting more. Now, I can happily bake up a whole tray of this glorious cake and sit there and eat as much of it as I like! So, I just had to have this recipe on my blog and hope you’ll enjoy this old school raspberry jam coconut cake as much as you remember too!

Extra Tips

This one-bowl recipe is super easy and quick to make
You can store this cake for up to 5 days in an airtight container
You can use any jam you like, although raspberry is the winner for me
Make this cake gluten free by adding free from flour, and dairy free by adding dairy free butter
If you looove raspberries, why not add a few chopped raspberries to the cake mixture before baking?
Why not make cupcakes instead? All you have to do is divide the mixture into 12 cupcake cases and bake for 15 minutes
Check your cake after 30 minutes. If your cake is starting to brown too much, add a layer of foil on top
Store this cake in an airtight container for up to a week or in the freezer for up to 3 months

If you enjoyed this old school raspberry jam coconut cake, why not try my old school sprinkle cake too?

The post Old School Raspberry Jam Coconut Cake appeared first on Zoes Cakes.

How To Make Chocolate Brownies Without Cocoa Powder

Zoe — Wed, 06 May 2020 12:21:18 +0000

10 mins prep 30 mins cook 9 servings

Choose serving amount

The Best Brownies Without Cocoa Powder

These brownies are chocolatey, fudgy, gooey with a crisp crackly top. Learn how to make them below.

Brownies Recipe

Melted Dark Chocolate: 170 g
Chopped Dark & White Chocolate: 130 g
Melted Butter: 150 g
Light Brown Sugar: 170 g
Large Eggs: 2
Vanilla Extract: 2 tspn
Plain Flour: 105 g
Salt: 1 pinch

Brownies Method

Preheat your oven to 180°c (350°) and line an 8 inch square baking tin with baking paper
Mix together the melted butter, melted chocolate, sugar, vanilla and eggs until combined
Sieve in the flour and salt
Add the chopped chocolate and mix until combined (I used a mix of milk, white and dark to make triple chocolate brownies!)
Pour the mixture into the lined baking tin and bake for 30-35 minutes. It's done when a skewer comes out with wet crumbs
Leave to cool completely in the tin. Then turn them out, cut into portions and enjoy!

No Cocoa Powder? You Can Still Make Amazing Chocolate Brownies!

I’m sure everyone reading this has eaten a good brownie in their lifetime. So you’ll know that they should be extremely chocolatey. But what if you have no cocoa powder? Well, no fear! This recipe doesn’t require cocoa powder at all. I must say, I dont know if these brownies beat my Best Ever Fudgy Chocolate Brownies. They have more of a cakier, slightly more airy texture. Although they are still gooey and fudgy in all the right places and a definite a crowd pleaser. Once you see how easy they are to make you’ll be baking them every week! It’s really fun to add different flavours to brownies too as chocolate pretty much goes with anything. Topping with freddo bars, swirling in cheesecake mixture and adding crushed biscuits are just some of the ways I’ve seen people customizing their brownies. If you’re out of cocoa powder, why not check out my Chocolate Cake Without Cocoa Powder recipe too?

Which Chocolate Should I Use?

Most recipe’s for brownie include cocoa powder. This gives them that rich, fudgy cocoa flavour without any added sugar/fat that comes with chocolate (this blog post gives a great in-depth description on why cocoa powder is usually needed for brownies). When baking brownies without cocoa powder, it can be a bit trickier to get perfect results. It’s important to use good quality chocolate. Because we don’t have the strong chocolate flavour of cocoa powder, we need to achieve this with the chocolate instead. For the melted chocolate, use dark semi-sweet chocolate. This gives that rich chocolate flavour throughout the mixture. For the chopped chocolate, I used white, milk and dark to make triple chocolate brownies.

Extra Tips

Don’t overmix the brownies. Mixing until just combined gives that gooey, fudgy texture to the brownies
Use warm melted butter for this recipe. This gives the brownies that shiny, crackly top
The other secret to that perfect crackly top? Bake the brownies on the top shelf of your oven
Don’t overbake the brownies! You’ll lose that gooeyness that is so special. Bake them until a skewer comes out with wet mixture and some dry crumbs. Mine was ready at exactly 32 minutes
If you can resist, these taste even more divine when left to cool in the tin overnight
Store them in an airtight container for up to 5 days. No need to put them in the fridge! You can even keep them for up to 3 months in the freezer

If you enjoyed this recipe, leave a comment below or try one of my other delicious easy recipes!

The post How To Make Chocolate Brownies Without Cocoa Powder appeared first on Zoes Cakes.

Vanilla Sugar Snap Cookies

Zoe — Mon, 04 May 2020 19:34:53 +0000

50 mins prep 12 mins cook 25 servings

Choose serving amount

Vanilla Sugar Snap Cookies

Buttery crisp cookies that can be sandwiched together with a filling, decorated or enjoyed plain. Learn how to make them in this vanilla sugar snap cookies recipe!

Vanilla Sugar Snap Biscuits Recipe

Softened Unsalted Butter: 185 g
Caster Sugar: 225 g
Vanilla Extract: 1.5 tspn
Egg: 1
Egg Yolk: 1
Salt: 1 pinch
Plain Flour: 310 g

Vanilla Sugar Snap Biscuits Method

Beat butter sugar and vanilla together until pale and creamy
Add the flour, salt, egg and egg yolk and beat until it comes together as a smooth dough
Wrap the dough in clingfilm and refridgerate the dough for at least 30 minutes
Preheat your oven to 180° (350°) and line two baking trays with baking paper
Roll out the dough to the thickness of 5mm between two sheets of baking paper. Cut out circle shapes using a cutter
Place the circles on your lined baking trays and chill for another 10 minutes
Bake for 12-15 minutes or until lightly golden brown on the edges
Once cooked, place the cookies on cooling racks. Once fully cooled, enjoy!

Extra Tips

Start with softened butter. It should be soft enough to put your finger in it without effort, but not melting. If the butter is too soft the mixture will be too sloppy

Use good quality vanilla extract. With the ever-rising price of vanilla, it can be tempting to buy the cheaper alternatives. But it’s worth spending the extra money and it will pay off in the end flavour

Most recipes for these cookies will say to use food processor. You can also the dough hook on a stand mixer if you have one. I used a hand mixer which worked well

Try not to mix the dough too much once you’ve added the flour. You can knead it for a few seconds until it’s smooth. Any longer and the gluten will develop too much, causing a tough rubbery cookie. For me, nothing beats getting in there with your hands once you’ve added the flour. That way you can really get a feel for when the dough is coming toether (and this dough feels satisfyingly soft!)

It’s important to refridgerate the dough before rolling out as well as before baking. This is because when you work with the dough, the butter will heat up. This may cause your mixture to become sloppy and difficult to work with. Putting it in the fridge allows the butter to harden up and your cookies will spread less when baking

It’s a whole lost easier to roll out the dough between two sheets of baking paper rather than on a floured surface. The dough doesn’t stick and you don’t add any unncessary flour.

Okay, this one is a LIFE CHANGER. While researching for this blog post, I found the most useful tool for cookie making. It’s a rolling pin with adjustable rings you attach to the end. Pick the thickness you want and it gives you the perfect result every time. It can be tricky to roll the dough out evenly, this pretty much does the job for you! If only I knew about this gadget before making these… Get it here!

Try to bake in a cool kitchen to stop the butter from melting as quick. But that is sometimes difficult with an oven on full blast. If your dough becomes sticky and difficult to work with, pop the rolled dough/your cut outs on the baking tray in the fridge for 10 minutes to firm up

When baking, keep a close eye on them after 10 minutes. They can turn brown in a matter of minutes.

When they have the right light golden brown colour, they will still feel soft. This doesn’t mean they’re underdone. They’ll firm up once cooled. Be careful when placing them on the cooling rack as they will be fragile. (if you don’t mind sparing a few, try them still warm from the oven – you wont regret it!)

These cookies with their vanilla flavour pair wonderfully with almost any filling! Sandwich them together, ice them with royal icing or, my favourite, eat them plain with a cup of tea. You can’t beat it!

These Vanilla Sugar Snap Cookies Are Versatile & Taste Divine

This recipe is easy, quick and makes 25 cookies! It’s been a while since I’d made cookies and now I’m wondering why I left it so long. It took around 10 minutes to make the dough, and you can keep it in the fridge for up to a day until you’re ready to bake them. You can even freeze the dough for up to 3 months! When baking them they produced the most wonderful bakery smell throughout the house. You’re supposed to wait until they’ve cooled down before eating them. But they are crazy good when warm and slightly soft still. They have a lovely vanilla flavour which pairs well with any kind of filling you could dream of. Because it made so many cookies, I filled some with chocolate ganache, iced some with royal icing and left the rest plain. Enjoy them however you like!

Like this vanilla sugar snap cookies recipe? Comment down below! Why not try my chocolate cake without cocoa powder too?

The post Vanilla Sugar Snap Cookies appeared first on Zoes Cakes.

Oat Flour Raisin Cookies

Zoe — Fri, 01 May 2020 17:55:14 +0000

10 mins prep 15 mins cook 9 servings

Choose serving amount

Oat Flour Raisin Cookies

Deliciously chewy raisin cookies made with oat flour. Tasty and gluten free!

Oat Flour Raisin Cookies Recipe

Oat Flour: 250 g
Baking Powder: 0.50 tspn
Salt: 1 pinch
Brown Sugar: 75 g
Raisins: 65 g
Melted Unsalted Butter: 45 g
Milk Of Choice: 30 ml

Oat Flour Raisin Cookies Method

Preheat your oven to 180° (350°) and line a baking tray with baking paper
Combine the oat flour, baking powder, salt, brown sugar and raisins in a bowl
Add the melted butter and milk and mix until combined. If it's too dry, add a teaspoon of milk at a time until it comes together as a ball
Shape into 9 balls and place on the baking tray. Flatten slightly with a fork
Bake for 15 minutes or until they're a nice golden brown colour
Place them on a cooling rack and sprinkle with brown sugar if you like. Enjoy!

Gluten Free, Healthy And Delicious

These oat flour raisin cookies are quick to make, healthy and gluten free! I learnt how to make my own oat flour at home, it’s so easy and quick to do. You end up with a healthy alternative to regular processed flour- learn how to make it here!

If you don’t fancy making your own oat flour, use any flour of your choice. The great thing about these cookies is how versatile they are. You can swap out the sugar for an alternative such as sweetener or agave. You can use extra virgin olive oil instead of melted butter and you can also use nut milk instead of cow’s milk.

These Are The Chewy, Soft Kind Of Cookies

I loove that about this recipe. For me, these hearty cookies are best cooked til they just turn golden brown then sprinkled with demerera sugar. If you prefer them a bit crunchier, feel free to cook them for a few minutes longer. These cookies don’t spread much when baking like other cookie recipe’s I’ve tried. For me, that’s great as it means you get slightly crispy edges and still have the soft chewy texture on the inside! Just be aware that you should flatten them before baking as they wont melt down too much.

Add some spice

These cookies are amazing with a half a teaspoon of cinammon. It’s like a warm hug in cookie form! Or add some mixed spice, nutmeg, ginger, whatever you fancy – it all works amazingly well in this versatile cookie recipe.

Oat flour or rolled oats?

This recipe uses oat flour, but you can also make these with whole rolled oats if you prefer. The texture will be more chunky but will still taste great. The oat flour in this recipe tends to absorb liquid quicker than other flours, so you may need to add more milk a bit at a time until it comes together. If you find you add too much milk, just add a teaspoon of oat flour at a time until it forms a dough.

Swap out the raisins for chocolate chips for a real treat

Some people are not a fan of raisins and would much prefer chocolate chips in their oat flour cookie – swap out the raisins if you wish! My preference is raisins though as their chewiness blends really well with this cookie.

Enjoy this oat flour cookie recipe? Leave a comment down below!

The post Oat Flour Raisin Cookies appeared first on Zoes Cakes.

Coffee Cake Recipe

Zoe — Wed, 29 Apr 2020 20:47:07 +0000

10 mins prep 25 mins cook 12 servings

Choose serving amount

Coffee Cake

Rich, fluffy coffee cake filled with silky coffee buttercream. Calling all coffee lovers - this is the perfect cake for you!

Coffee Cake Recipe

Softened Unsalted Butter: 250 g
Caster Sugar: 250 g
Large Eggs: 5
Self Raising Flour: 250 g
Baking Powder: 0.125 tspn
Instant Coffee: 3 tspn
Boiling Water: 4 tspn
Chocolate Covered Coffee Beans (Optional):

Coffee Buttercream Recipe

Softened Unsalted Butter: 250 g
Icing Sugar: 500 g
Instant Coffee: 3 tspn
Boiling Water: 4 tspn
Milk: 1 tbsn

Coffee Cake Method

Preheat your oven to 160°c (320°) and line an two 8 inch cake tins with baking paper
Mix the instant coffee and boiling water until coffee is fully dissolved. Leave to cool
Whisk together the butter and sugar until pale and creamy
Add the eggs one at a time, whisking after each addition
Sift in the flour and baking powder with a spatula until evenly incorporated
Whisk the coffee mixture into the cake batter until combined
Divide the mixture between the baking tins and bake for 20-25 minutes or until a skewer comes out clean
Leave to cool for 15 minutes in the tin. Then turn out onto cooling racks and leave to cool completely

Coffee Buttercream Method

Mix the instant coffee and boiling water until coffee is fully dissolved. Leave to cool
Whisk the butter on high speed until pale and fluffy
Add half the icing sugar and whisk on low speed until smooth
Pour the coffee mixture into the butter mixture, along with the rest of the icing sugar
Whisk on low speed until incorporated. At this stage you can add a tablespoon or two of milk if it feels too stiff
Then, whisk on high speed until creamy, airy and silky smooth
Once you have your buttercream and your cakes are cool, you can assemble the cake
Pipe an even layer of buttercream on the bottom side of one cake. Then, pipe a swirl design around the edges. Press the other cake top side up on top. Then spread the rest of the buttercream on top and smooth with a spatula. Decorate with coffee beans and enjoy!

This Coffee Cake Recipe Is In My Top 3 Ultimate Favourites - And For Good Reason

It’s fair to say I’m a coffee lover. Some might even say an addict. It might even be true that I couldn’t taste if the cake had enough coffee flavour when making it earlier because I was drinking a coffee at the same time… But all those years of drinking coffee comes in handy as I do make a damn good coffee cake. One of the hardest parts about making this cake is balancing the coffee flavour. Coffee drinkers definitely have this down to a T! But needless to say, anyone can make and enjoy this cake. I’ve even had people who don’t like coffee tell me that they enjoyed this cake. Plus, a slice of this cake goes lovely with a good cup of tea too. This easy recipe makes a light, fluffy cake with a moist airy texture and a smooth silky buttercream. All with a bold taste of coffee. Of course, you can always add less coffee to the mixture if you’d like a more subtle flavour.

Which Coffee Should You Use?

For this cake, I always use instant coffee granules mixed with boiling water. It’s crucial to jam as much coffee flavour in the cake and the buttercream without adding too much water, as this will make the mixture sloppy. You could also use espresso. Why not use your favourite coffee brand for that special distinctive flavour? Also, let the coffee cool down before adding to your mixture so it doesn’t melt the butter. Make sure to keep whisking the buttercream for a couple of minutes after adding the coffee until it’s light and fluffy. Added too much liquid to the cake mix? Add a tablespoon or two of flour to stop it from curdling. If it’s the buttercream, you can do the same with icing sugar to help the mixture firm up again.

Add Chocolate Covered Coffee Beans For That Finishing Touch

When decorating this cake, I kept it simple on fairly simple and flat on top. Then I used a piping bag to create a swirl effect with the buttercream in the middle of the cake. Whenever making this cake I just have to add chocolate covered coffee beans. They taste and look divine and are a perfect pair with this cake – get them at Waitrose in the baking aisle. You can also add a sprinkling of cocoa powder on top if you like a hint of chocolate in your coffee cake. Or turn it into a mocha cake by replacing 30g of flour with cocoa powder. Chocolate and coffee, they are a match made in heaven after all!

Store this cake in an airtight container for up to 5 days or in in the freezer for up to 3 months.

Let me know what you thought of this coffee cake recipe in the comments below!

Why not try my school cake recipe too?

The post Coffee Cake Recipe appeared first on Zoes Cakes.