Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Easter Lamb Cupcakes March 28, 2013

Easter Lamb 2

Ewe (pun intended) will have fun putting these cute lambs together. And what a nice change to have lamb at tea-time instead of dinner-time!

 

You will need 12 of your favourite cupcakes, I used lemon flavoured one’s, with a covering of lemon butter cream.

White ready to roll fondant

Black ready to roll fondant

 

Roll the white fondant and using the crinkle side of a round biscuit cutter, the same size as the top of your cupcake, cut 12 circles.

Also cut 12 slightly smaller one’s.

Place the larger one’s on the top of the cupcakes, onto the buttercream.

Using a dab of water, place the smaller one’s onto the larger one’s, to get the look of the wooly coat.

For the head, roll a lozenge shape of black fondant, place in the centre of the fluffy coat and check for sizing, then attach with a dab of water.

For the ears, roll tiny amounts of black fondant, attach with a dab of water and use a cocktail stick to give it some shape.

For the eyes, put a small amount of buttercream in a piping bag and with a small plain nozzle pipe the eyes.

Finish the buttercream off by piping some ontop of the lambs head.

 

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Mini & Regular Jam Tarts March 21, 2013

Filed under: Lemon Curd,Ready made pastry,Strawberry Jam — dogsmum @ 7:33 pm
Tags: , , ,

Mini Jam

Well as far as I know, everyone loves a jam tart. Today as I had some leftover pastry I thought I’d make some, but, then decided the Grandchildren might like some in their sizes. How cute are these?

 

Not really a recipe as I used leftover pastry, just wanted to show them off.

I used a 78mm cutter for the regular size tarts and a 48mm cutter for the mini tarts.

Filled some with seedless strawberry jam and some with lemon curd.

For the mini tarts I used a Lakeland silicone chocolate mould.

 

 

Mini Cherry Bakewell Tarts March 15, 2013

Mini Bakewell 1

At only 2″ across these are so cute!

 

Ok first off…I bought ready to use sweet pastry, because no matter how I try I’m no good at making pastry. But if you are able to make your own just go ahead, good for you! To give you something to go by, I used 300g of ready to use pastry.

 

Ingredients for the sponge

 

40g self raising flour

10g ground almonds

50g caster sugar

50g butter, at room temperature

1 egg, at room temperature

raspberry jam

 

For decorating

 

5 Tbsp icing sugar, sifted

1 – 2 Tbsp water

3 glace cherries, cut each one into four

 

Method

 

Use a 2″ plain pastry cutter and cut 12 circles from your pastry.

Put the circles into a mini muffin pan, moulding them to the cup shape.

For the sponge, put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.

Put a little less than half a teaspoon of jam in each pastry shell, then put 1 heaped teaspoon of the sponge mixture on top.

Put in the oven preheated to 180 C / gas 4 until the sponge is golden brown and springy, about 15-20 minutes.

Leave in the pan for 10 minutes then transfer to a wire rack to cool completly.

Mix the icing sugar with enough water to make a spreadable icing.

Spread evenly to cover the top of each tart, topping witha piece of cherry.

 

Tip: if you don’t have ground almonds in your cupboard just use 1 tsp of almond extract and replace the 10g ground almond with 10g of self raising flour.

 

 
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