At last - I've found a yummy gluten free crumble!

I don't know about you, but I have had real trouble making a nice gluten free crumble. I have tried many times to make a crumble topping using gluten free flour and all it ever does is go black and slightly burnt on top. I have doubled up on the amount of butter in an attempt to get it crumbly rather than floury; I have tried to cover it to stop it burning; I have added oats in an attempt to change the texture but none of these ever result in a crumble that even comes close to a golden, crumbly crumble using normal flour!

So in a moment of inspiration, I decided to try baking gluten free biscuits and then breaking these up on top of the filling and IT WORKED!!

My mum used to bake a biscuit called a ginger fairing (you can tell it's an old recipe as it's still in ounces!) and I have played with these recently using gluten free flour and they come out just as delicious. So for the apple crumble I was making, I substituted the ginger with cinnamon and added some oats for a slightly different texture, baked the biscuits then crumbled them on top of the apple filling and warmed them up again in the oven.

It was so delicious I made it again this weekend with a fresh from the garden rhubarb filling and this time I was a bit rougher with the baked biscuits and crumbled them much more so that there were no gaps across the top of the pudding. Sadly we ate them all before I could take a photograph!

Below is the recipe for the biscuits:

Ginger Fairings

Makes about 12 biscuits
4 oz butter
1 level tablespoon golden syrup
6 oz self-raising flour
pinch of bicarbonate of soda
1 level teaspoon ground ginger or cinnamon
3 oz caster sugar
2 tablespoons rolled oats (optional) 

Melt the syrup and butter over a low heat. Sift the flour, bicarbonate of soda and ground ginger/cinnamon together, add the sugar and mix into the melted butter. I also added the 2 tablespoons of rolled oats at this point.

Roll a rounded teaspoon of mixture into a ball in your hands. Place the balls fairly well apart on an ungreased baking tray. Bake on the centre shelf of a moderately hot oven (375°F, 190°C, gas mark 5) for 12 to 15 minutes or until cooked. Leave to cool slightly before removing them from the baking tray.

I know it is going to become a regular addition to our menu.

© 2012 Nicola Noble: Please observe the rules of copyright and blog etiquette. If you use my ideas or images, please link back to my blog. And do let me know - I'd love to take a look.

A bit of a Star Wars theme going on ...

There is a price to pay for living with a Star Wars mad 40 something year old: I receive e-mails throughout the year with photos of amazing Star Wars birthday cakes and the related anticipation of one such masterpiece appearing for his birthday. In previous years I have managed to "ignore" the constant trickle of hints but this year I was asked specifically to create a Star Wars cake.

The brief: just a simple Star Wars recreation of the battle of Hoth, complete with power generator and an AT-AT walker. Oh, and it should include Jelly-Belly jelly beans!! So nothing too complicated then? And all this with a week to do it ...

First step - scour the web for images for inspiration. Interestingly very few were stills from the film which surprised me, and most were other peoples' physical recreations of the battle scene (I should be thankful that my other half is not quite as nerdy as those people) which wasn't very helpful for my need to be as accurate as my skills allow (now who's the nerd?). I did find some useful images which helped formulate the design and off I went.

I made a 9" gluten free vanilla sponge and filled and coated with a lime and desiccated coconut buttercream (a flavour experiment which worked very well). I then covered the cake and board in one go with white fondant. Next step was to create the snowy crevasses, then make the power generator. I cut eight large thick circles in grey fondant, used a smaller circle cutter to mark the inner circle and added lots of texture before sandwiching them together into 4 pairs. I used two pieces of spaghetti to stand each circle upright and then pushed a long piece of spaghetti through the middle of the circles and cylinders of fondant between each circle. I finished off the power generator with some grey supports.

A standing AT-AT walker was not going to be possible in the timescale, as I would have had to make it in sections and let each section dry before putting it all together; so I opted for the fallen one which I think came out well. I also added a gun turret positioned in the snowy crevasses.

As I mentioned earlier, the brief included Jelly-Belly jelly beans and as I had't included these in the sponge itself I had to find a way to include them in the decoration. I decided to use white ones (incidentally these are coconut so fitted very well with the flavour of the buttercream!) and turn them into Rebel Alliance fighters. Smiley faces drawn with an edible ink pen, brown hats, snow goggles and a black gun and my guys were in place. Mr "I want a storm trooper and some more realistic (like in the film) people" didn't seem that impressed but they made me smile every time I looked at them so they were staying!

The finishing touches of his name in Star Wars writing (template created on the computer, printed, cut out and placed on grey fondant which I then cut to shape) and some edible snow like sprinkles and glitter and the cake was finished ...

As it was also Star Wars day recently (May the fourth be with you) and we had a packet of gingerbread dough in the fridge that the kiddies had persuaded Daddy to buy for them, we decided to use the fantastic Star Wars cookie cutters that we bought last year on our holiday in Florida.

I helped them roll the dough out and they both picked two cutters each and cut and plunged Yoda, Darth Vader, Boba Fett and a stormtrooper.

The baked gingerbread cookies came out very well and they enjoyed eating them. Perhaps another time (when they are a bit older) we might also have a go at icing them ...

© 2012 Nicola Noble: Please observe the rules of copyright and blog etiquette. If you use my ideas or images, please link back to my blog. And do let me know - I'd love to take a look.

Ribbon cake

My niece turned 18 this month and my sister asked if I would make the cake. I spent some time collecting different images of cakes I liked on Pinterest and then showed them to my sister who chose this one. I was a bit daunted initially, especially as the birthday fell right in the middle of the Easter holidays, meaning I would have to bake and decorate the cake with my two gorgeous but sometimes demanding kiddiwinks around. Call in the cavalry in the form of super dad Jase and my ever wonderful mum ...

Jase kept the kids amused (playing vintage games on the Xbox 360) while I baked four 9" vanilla sponges on Easter Monday. Having been looking for some time, I finally managed to find some perfect sandwich tins just two days before.

Sadly these Silverwood 9" loose base sandwich pans were one of the few things not in the 30% home event at our local department store but after to-ing and fro-ing I took the plunge and splurged out £20 for both of them, on the basis that they will last forever! It definitely made things easier, being able to mix and bake two sponges at a time, unlike Sophie's Moshi Monster cake which I mixed and baked each of the four layers separately.

I left these overnight and decorated the cake the next day. I filled between the sponge layers with some buttercream I coloured plum/purple (to match the ribbon going round the board) but kept the buttercream for the top and sides natural colour. I covered the cake and 12" board in one as I did for the Moshi Monster cake, but this time it didn't prove as easy. It was very warm that day and the white fondant got very soft and stuck to the rolling mat, so I had to scrape it all off, dust the mat with lots of icing sugar and start again. This time it worked fine but the icing sugar had dried out the fondant and made it crack slightly. Nothing serious but enough to niggle the perfectionist in me ...

I had bought some ready coloured fuchsia pink, sugar pink, green and purple fondant but hadn't been able to find any lime green, so I coloured my own using Wilton's leaf green gel and some primrose yellow. The resulting colour was just right, although I did mix up far too much. I'll be using that up in the next few cakes ...

Then the fun part ...

My Wilton fondant ribbon cutter came into its own with this cake. I bought this on holiday in Florida last year and have played with it a little before now, but this cake was meant for it!

I started with the thicker ribbons and chose to do these in the fuchsia pink and the lime green, laying these across the cake at right angles to each other. I then cut thinner ribbons in the lighter pink and darker green and placed these close to, but not touching, the thicker ribbons. I decided to make it random so thin ribbons were not all on the same side of the thick ones around the cake. I also didn't lay them right  across the top but cut them so that the middle didn't get too high with fondant ribbons. I then cut very thin purple ribbons and placed these in the gaps between the ribbons and glued a pink flowers to each of these ribbons.

I had previously mixed some CMC powder with some purple fondant to make it stronger and then cut strips which I rolled around a pencil. I removed these ribbon curls from the pencil once it had dried slightly and then left them to dry fully. I also made ribbon loops in each of the colours and placed a twisted piece of kitchen paper to keep the loops up while they dried. If I had had more time I would have made all of the loops at least three or four days before to harden fully, but ended up making them on the day and leaving them for an hour or so. This meant that there was a high casualty rate, but Sophie and Justin were more than happy to take care of these ...

I then started putting the top bow decoration together, randomly placing the ribbon loops and, when happy with the look, fixing them down with some white royal icing. We had bought a cake fountain candle that formed the centre of the ribbon and which was truly spectacular when lit, something like the image below. This proved useful, as I don't know how I would have finished off the top of the bow! I also added some ribbons in two places at the side of the cake, which looked pretty.

I finished off the cake with some edible jelly diamonds, placing one in each of the pink flowers and "scattering" others in the top bow and side ribbons, then the obligatory sprinkling of edible glitter.

For a cake I was initially daunted by, I think it came out beautifully and more importantly my niece loved it.

Happy 18th birthday Amy.

PS We all contributed to getting her a Kitchen Aid for her present so I am looking forward to her starting her own blog with all her wonderful creations. Go Amy go ...

© 2012 Nicola Noble: Please observe the rules of copyright and blog etiquette. If you use my ideas or images, please link back to my blog. And do let me know - I'd love to take a look.

French skipping

Do any of you remember doing French skipping when you were young? Something reminded me of it a while ago and I want to introduce it to Sophie now that the weather is getting better.

I always remember collecting lots of elastic bands to make a decent size loop. My sister is six and a half years older than me so we really didn't play much together as I was growing up, so French skipping was a great game for me to play on my own - I would just attach the ends of the elastic loop around the open gates at home and have fun trying to perfect the "routine".

I can't remember it all now but a little research brought up some suggestions that seem familiar ...

How to play

Find two friends, or one friend and an inanimate object. One person jumps, the others have the elastic round their legs. Three levels of difficulty - low (ankle), medium (mid-calf) and high (knee).

Rhymes

‘Chocolate cake, when you bake, How many minutes will you take? One, two, three, four.’

On ONE: jump up and land with left foot outside the elastic loop and your right foot inside.
On TWO: jump up and land with both feet together inside the elastic loop.

On THREE: jump up and land with both feet outside the elastic loop.
On Four: jump up and land sideways to the elastic, with your left foot on top of the back elastic and your right foot ahead (in front) of the front elastic.

If the current player doesn't manage to do the correct jump their turn is over and play passes to one of the people inside the circle of elastic, who then tries to outdo the previous player.

Here are more of the rhymes:

‘England, Ireland, Scotland, Wales Inside, outside, inside, on!’

You have to jump in a sequence. The first one is seven times, the second one is six times and so on.

• Sevens - facing one end, with one foot inside the elastic and one outside, you jump sideways so that the other foot is inside, then back again (seven jumps in total). If you touch the elastic, you are out.
• Sixes - facing one end, with one foot either side of the elastic (i.e. straddling the elastic). Jump and land with both feet inside the elastic. Six jumps in total (three in, three out). If you touch the elastic you are out.
• Fives - facing sideways, stand on one side of the elastic with your feet together. Jump forwards onto the other side of the elastic. Then jump backwards to the original side. Five jumps in total. If you don't end each jump with both feet firmly on the piece of elastic you are out.
• Fours - facing sideways, one foot under the elastic and one standing on top of the elastic. Jump to the other side, landing with one foot under the elastic and one on top.
• Three and Two are lost in time although I'm sure you can make them up as you go along!
• One - was twisting your legs around the elastic and then jumping high, so that the elastic had time to snap back into place, and landing with one foot on each piece of elastic.

I would love to hear if anyone can remember any more rhymes/actions for French skipping that I can teach Sophie ...

Moshi Monster party - the cake

Sophie decided she wanted a Moshi Monster birthday cake with individual moshlings on top rather than a cake in the shape of a moshling (which I was hoping for, as it would have been much easier!). I contacted the ever helpful Fans of Cake Baker on Facebook for ideas and some lovely ladies kindly supplied photos of cakes they had done. I had an idea of what I wanted to do and thankfully one of the photos matched the vague visions in my head and helped solidify the final design.

I started making the moshlings in fondant about three weeks ago, as I knew that they would need some time to harden up. I found some images online and then shrunk the images to the size I wanted the actual moshlings to be. Sophie and I chose six (as she was six): her favourite, Oddie the doughnut; Justin's favourite, Hansel the gingerbread man; and four others that she liked and I thought might be possible to make. I was very pleased with the finished moshlings, all except for the cupcake Cutie Pie which was the only one that I felt wasn't quite right.

I chose to make chocolate sponge (like soil under the green hill) and baked four layers to give me the height; I really need to invest in a set of matching cake tins as I only have one 9" tin which meant I had to mix and bake, mix and bake x 4. This was time consuming but did mean that each layer cooked perfectly.  I added a bit of fun by colouring the buttercream between each layer a different vibrant colour: blue, pink and yellow.

I also mastered a new skill by covering the cake and board in one go (rather than covering the board first and then the cake separately). I thought this might be tricky but it actually worked much better than I had hoped. 

I then decorated the cake with a few simple things (after all the moshlings were the main decoration): a fence, gate and some flowers. I embossed the strips of "fence" with a curly embosser (I don't have a wood effect one but will invest in one at some point) which added a bit of texture to the fence. The gate required a bit of thought to get it looking right but I was pleased with the end result. 

I added flowers growing up the fence and used Sophie's Buster's Lost Moshlings book for inspiration. These included an orange mushroom tree and some star blossoms in pink and blue. I added royal icing stems and leaves to these and glued some shimmery nonpareil around the bottom of the cake and in pools around the flowers.

I finished by adding Sophie's name and six tall candles and voila, one Moshi Monster cake all finished.

In addition to the main cake, I also made some faux ice-creams. I baked cupcakes in flat bottomed ice cream cones and then piped bright buttercream swirls and added some glitter. Advice on how to do this again from Fans of Cake Baker on Facebook: fill the cones two thirds full with cake batter and bake as normal, then once cool, prick the bottom of the cones to stop them going soggy. Perfect! 

I am pleased to say that the Moshi Monster cake falls into the same category as Justin's monster birthday cakes as one that "just makes me smile". I hope it does for you too ...

© 2012 Nicola Noble: Please observe the rules of copyright and blog etiquette. If you use my ideas or images, please link back to my blog. And do let me know - I'd love to take a look.

Moshi Monster 6th birthday party

Has it really been a month since I last posted anything? The silence was due to me working hard for Sophie's 6th birthday and party, but now that it's all over I can get back to normality (?) and give the low down on the fruits of my labour...

Sophie decided some time ago that she wanted a Moshi Monster party and no amount of persuading could get her to change her mind! So after trawling the net and being singularly unsuccessful in finding any ideas to "borrow" I had to create a party from scratch.

I was lucky that Moshi Monster party plates/cups/napkins recently became available and our local Sainsbury's stocked them at a better price than most of the online party companies. But I begrudge paying for invitations, especially when you only get eight in a pack and Sophie wanted to invite 20+ kids. So, as in previous years, I created my own. They seemed to be a big hit with the invitees!

So, the party went something like this (and thanks to our in-house party entertainer Jase who did a fantastic job as always in running the games and entertaining the kids - saves us a fortune not having a "professional" entertainer!) ...

Hanging dougnut game
As the party was straight after school on a Friday I knew I had to get food into the children as soon as possible, so we started with a really old game that has the children trying to eat a ring doughnut hanging on a string, without using their hands. This was the first time the children had done this and they really enjoyed it. I think most of them embraced the challenge and I didn't see any cheating!!

Find the Moshling game

I found some good quality images of moshlings which I put onto a check list for each child. I included the moshling names, as not all the children know as much about moshlings as Sophie does. They then had to find the small pictures of moshlings hidden around the room. Some were obvious, others downright tricky but they all seemed to find them in the end.

Once the game was finished, I collected the check lists and then handed them back out at the end of the party for them to put in their party bags and keep.

Pass the Parcel

I still haven't been brave enough to not put a prize in every layer and this meant that the game went on for what seemed like an eternity. If (and that's a big IF) Sophie has a party again next year, I swear that I will only do a small number of layers and put forfeits in some of the layers (after all they should all be able to read easily by the age of 7).

Oddie, Hansel and Cutie Pie (also known as Pip, Squeak and Wilfred)
We didn't get a chance to play this game, which was a shame as I wanted to see how well the children managed to understand the game but I thought I would include it here in case anyone else wants to borrow the idea.

The children forms teams of three and each member of the team calls themselves either Oddie, Hansel or Cutie Pie. The teams form a large circle with a bean bag in the middle. One name is called and that person has to run around the outside of the circle back to their team who join hands and make an arch. The running team member runs under the arch and tries to get the bean bag before anyone else. That team wins a point. First team to 3 points wins.

In addition to the organised games, I set up a couple of tables with some Moshi Monster colouring sheets and colouring pencils and a selection of temporary tattoos so that the kids had something to do when they had finished their doughnut challenge and Find the Moshling hunt.

The party bags were very simple this year and included:

- a pack of Moshi Monster Mash up trading cards (bought from The One Stop Moshi Monsters Shop with a fantastic 10% discount courtesy of Mummy Bird)

- a postcard from a booklet of Moshi Monster postcards

- and a selection of traditional sweets: black jacks, fruit salad, sherbet and mini love hearts.

The party seemed to go well and all the children seemed to have fun (apart from the birthday girl having a few meltdowns - but hey, who doesn't cry at their own party!) and they did really enjoy the Find the Moshling game and the doughnut game. I don't think I would do another party after school on a Friday ... I do think at this age that they were all tired and that it did impact on the children's behaviour/attention spans.

Next, the cake ...

© 2012 Nicola Noble: Please observe the rules of copyright and blog etiquette. If you use my ideas or images, please link back to my blog. And do let me know - I'd love to take a look.

Mini-cakes

It's my mother-in-law's birthday on Sunday and I wanted to make a birthday cake for her. But as they are emigrating to Australia in two weeks time it really needed to be a small cake - enough for everyone to have a slice on the day and be gone.

I had an idea of what I wanted it to look like (almost one of the first images of a cake I ever downloaded from the internet and virtually my first pin in Pinterest) and decided to bake the sponge (gluten free so Jase could share it) in small pyrex ramekins, rather than bake a larger cake which would have to be cut to size after baking. A small victoria sponge mix (4oz each of flour, margarine and sugar plus 2 eggs) filled four ramekins perfectly. The only disadvantage of using the ramekins was that they flare outwards slightly, so I did need to trim the baked sponges to be straight-edged, but that was a minor point for something that actually worked very well.

The sponges were quite tall, so I used two cakes and sliced them in half horizontally, creating four layers. This did make quite a tall cake which proved tricky when it came to covering with fondant. The height of the cake (in relation to the diameter of the top) meant that the fondant hung in pleats around the bottom when I placed it on and it started cracking towards the bottom of the cake when I began to smooth it. The first attempt cracked so much that I decided to lift it off and start again with another piece. This worked much better and although it still cracked a little, I was able to cover these cracks with the pink fondant bow around the bottom of the cake.

I was pleased with how the flower on the top came out, although I should have left the layers to dry slightly longer as the petals started breaking away from the middle part of the flower. This didn't show when it was all put together and I was pleased with how the petal edged looked after I had "frilled" them.

I had two other sponges left so decided to make one more (smaller) cake and the decoration for this was also inspired by a Pinterest pin (two pins in one go - my pin to make ratio must be quite high!)

This one has a dahlia type flower on the top made from cutting mini marshmallows in half diagonally and dipping in edible glitter. The glitter only sticks the inside cut part, and the result is a pretty, glittery petal. I then put a blob of buttercream on the top (I wasn't going to make royal icing just for that) and placed the "petals" in circles, starting at the outside and working my way in. Again, such a simple but very pretty cake.

And for those of you keeping count (I only used three of the four sponges I baked), I filled the last sponge with lemon curd and buttercream and we all shared it for tea!

© 2012 Nicola Noble: Please observe the rules of copyright and blog etiquette. If you use my ideas or images, please link back to my blog. And do let me know - I'd love to take a look.