As a Royal Warrant grantee for its almond products and supplier to the Royal Household for over 60 years, Renshaw will be taking part in the summer’s Coronation Festival, to be held at Buckingham Palace from 11th – 14th of July. The Gardens at Buckingham Palace will be the venue for the event with Royal Warrant holders showcasing the best of food & drink, design & technology, homes & gardens and British styles, pursuits & pastimes.
If you fancy putting on a regal high-tea to honour the occasion, Renshaw have plenty of ideas to help inspire bakers and cake decorators of all levels on its new website, www.renshawbaking.com. This is also the place to access the widest range of Renshaw colours and the freshest stock, delivered direct to your door. Here are a few of their patriotic recipe ideas :
Eton Mess Cupcakes
If you’re a cupcake fan, these Eton mess cupcakes are the perfect posh treat – crumbly meringue adds a delicious texture while the strawberry jam and vanilla Snip & Swirl are the perfect flavours for a summer garden party.
ingredients :
TO BAKE
50g (2oz) self-raising flour
50g (2oz) caster sugar
50g (2oz) butter
1 medium egg – beaten
TO DECORATE
400g Renshaw Vanilla Snip and Swirl
Raspberry jam
Meringue pieces - broken
TO BAKE
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cupcake tray with 12 paper cases.
Sieve the self-raising flour into bowl and add the caster sugar, butter and egg, whisking for approximately two minutes until smooth and creamy.
Spoon the mixture into the paper cases.
Bake for 10 to 15 minutes, until light, fluffy and golden brown.
Leave to cool on a wire rack.
TO DECORATE
When cooled, pipe a swirl of Renshaw Vanilla Snip and Swirl onto each cupcake as per instructions on pack.
Take the raspberry jam and spoon it into a piping bag.
Make a small hole in the centre of each cupcake and Renshaw Vanilla Snip and Swirl using a skewer and inject the raspberry jam through both the sponge and the Renshaw Vanilla Snip and Swirl until it oozes out of the middle.
Sprinkle the broken meringue pieces on top of the cupcakes.
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Corgi Biscuits
If you prefer a biscuit with your high-tea, these cute corgi biscuits, modelled on Her Majesty’s favourite animal, are sweet enough to eat with SimplyMelt chocolate-flavoured feet and Ready to Roll Icing detailing.
MAKES 10-12
ingredients :
TO BAKE
125g (4oz) butter or margarine
55g (2oz) caster sugar
180g (6oz) plain flour – sieved
TO DECORATE
200g milk chocolate
250g Renshaw Jet Black Ready to Roll Icing
Red piping icing
Gold dragées
TO BAKE
Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and caster sugar until smooth then gradually stir in the flour to form a smooth paste.
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Roll out the shortbread to 1cm thickness on a work surface lightly dusted with flour.
Using a crown shaped cutter (or cut around a crown shaped template) cut out the shortbread crowns and place on a baking tray.
Bake for 15 to 20 minutes until pale-golden brown.
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
TO DECORATE
Melt the chocolate over a bowl of boiling water.
Dip the shortbread corgi biscuit’s feet and nose into the chocolate and leave to set on greaseproof paper.
Pipe a red line of red piping icing onto each biscuit to create a collar and decorate with gold dragees.
Roll two small balls of Renshaw Jet Black Ready to Roll Icing for an eye and a nose and position onto each biscuit.
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Union Jack Cake
For the ultimate party piece, why not go all out with a patriotic, Union Jack celebration cake? Featuring ruby red, white and blue Ready to Roll Icing this show-stopping one-tier cake will be the feature piece of any Coronation celebration and definitely get your guests geared up to sing the national anthem!
TO BAKE
225g (8oz) unsalted butter - softened
225g (8oz) caster sugar
2 teaspoons vanilla extract
4 large eggs
200g (7oz) self-raising flour
25g (1oz) cornflour
3-4 tablespoons milk
TO DECORATE
4 tablespoons raspberry jam
125g (4oz) unsalted butter - softened
400g (14oz) icing sugar
3-4 tablespoons milk
1 teaspoon vanilla extract
800g Renshaw Great British Icing (2 x Blue Icing / 1 x Red Icing / 1 x White Icing)
TO BAKE
Preheat the oven to 180°C / 350°F / gas mark 4.
Cream the butter and caster sugar and add one teaspoon of vanilla extract.
Add the eggs, one at a time, adding a spoonful of flour between each.
Fold in the rest of the self-raising flour and cornflour and when mixed in, add 3-4 tablespoons of milk.
Pour the batter into two 21cm round cake tins and bake for about 25 minutes until a cake skewer comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.
TO DECORATE
Put one layer of the cake on a plate and spread the top with 4 tablespoons of raspberry jam.
To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and one teaspoon of vanilla extract and beat until smooth.
Take half the prepared buttercream and spread on the bottom of the top layer of the cake.
Place the buttercream covered cake layer on top of the jam covered cake layer, sandwiching the buttercream and raspberry jam together.
Knead the blue icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
Cover the Victoria Sponge with a thin layer of the remaining buttercream. Lift the icing over the cake smoothing down the sides with the palm of your hand.
Trim excess icing. To give a sheen to the surface, smooth with the palm of your hand.
Knead the white icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Cut two strips 3cm wide and long enough to go over the cake.
Place one of the strips across the cake. Trim at the base of the cake and stick to the blue icing with cooled boiled water. Place the second strip across the cake so it looks like a cross and again trim at the base of the cake.
Cut off the icing that overlaps with the first strip at the centre of the cross.
Cut a further two strips of white icing, each 1.5cm wide, and place and stick on a diagonal across the cake. Trim at the base of the cake and cut off the overlapping white strips.
Repeat the process with the red icing. Cut the first two strips 1cm wide and the diagonal strips 1cm wide. Trim and stick on top of the white icing with cooled boiled water, again cutting off any overlaps.
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