We Are Delish! A Cake Pop Tutorial

I first came across Neli, of the wonderful Delish Cake Pops fame, at a craft fayre we were both trading at, in Beeston last year.  Her stall truly resembled that of a child's Willy Wonka-fantasy shop - gorgeous brownies, chunky homemade marshmallows and hundreds upon hundreds of colourful cake pops.  So when I set this blog up, I approached Neli to see if she would be up for doing a tutorial with me about making these little balls of heaven, and she was more than happy to teach me the basics! 

Neli has been running Delish for 2 years, a successful sideline to her day job, which often means she is travelling around the world.  She was originally inspired by the POP Bakery, the home of the English Cake Pop, and has brought her inspiration to Nottingham and the surrounding areas.  I have lost count of the times I have ogled her Instagram with wonderful pictures of candy-pink cakes, themed cake pops and delicious marshmallow treats.  So to get into the workings of Delish was really something quite special for me!

Ingredients for Cake Pops
A baked 9 inch sponge - chocolate or otherwise
A small amount of frosting
Coloured Candy Melts - available from suppliers or online
Plastic Sticks - Neli prefers plastic to wooden 
Confectioner's Glaze and Paints for decorating small details.

To begin, Neli had prepared the cake pops, by baking a 9 inch sponge, allowing it to cool and crumbling the cake in frosting, rolling by hand to create ball shapes.

Once this was completed, we had two coloured candy melts and microwaved for 4 minutes on a low heat, to avoid burning.  You can also melt these on a hob but they will take a lot longer.  We checked their consistency half way through warming, to make sure they weren't too stodgy.  If this happens, it is best to add a bit of vegetable oil to soften the melts up.  Once the melts have the consistency of soft, melted chocolate (which is essentially what they are), you are ready to begin decorating!

In the spirit of the blog, I wanted to try making little peach cake pops, so we popped our cake balls on to their plastic sticks and dipped, making sure the whole ball was covered, in the yellow, then placing on a polystyrene tray to dry off.  Once dry enough (after about 5 -10 minutes) we dipped again in the orange - double dipping is very important to make sure there are no holes and that you have an even coverage on each pop.  

Once our second layer was dry, we were ready to decorate!  Using edible paint, Neli painted on some delicate leaves on the top.  But why stop at round shaped objects?  I got a sneaky peek at how to shape and make a Russian Doll too?  The overall effect was beautiful - tasty, moist cakes and fun decorating!  Perfect for occasions, wedding favours, the list is endless!  I had so much fun with Neli, I'm hoping she might set up cake pop workshops again and if she does I can thoroughly recommend them!

Want to find out more?  Visit Neli's website to see some of her wonderful work, or get in touch to discuss a possible order - she loves to be challenged AND offers Mail Orders too! The website address is here --> http://wearedelish.com/

Why not give her Facebook page a like too? Here --> https://www.facebook.com/WeAreDelish
And her Twitter timeline is often mouthwatering! @wearedelish

Are you a small business?  Do you have a craft you would like to give me a tutorial on?  I would love to hear from you!  Email missemmaberry@gmail.com

Friday's Kitchen: The Neapolitan Birthday Cake

Anyone who knows my beau, Mr Peachy (not his real name, obv), will know that one of his favourite stories of 'us' is the tale of how he managed to convince me to make my own Birthday cake without me knowing, last year.

The scene was set, Mr P had arranged a surprise dinner party for me.  All I knew, was that we were heading out to dinner, after we had dropped off a carefully baked Victoria Sponge to his 'work colleague'.  10 minutes on the bus later, I walked into a room of 20 friends and family sat waiting patiently at Edin's restaurant, and it became clear that I had slaved over a hot oven for, well, me actually.

This year, I decided to cut out the middle man and pre-empted my other half's love of practical jokes, by claiming that I would make my own cake!  And what better way to celebrate in style, than with a beautiful, decadent Neapolitan Birthday Cake! 

The original idea was taken from a magazine, 'Making Cakes', but I adapted with my own cake recipe and buttercream icing.  I made the pink and white cakes at the same time for ease, but you can make all three cake mixes separately if you prefer, simply halve the ingredients for the pink and white cakes.

Ingredients:

                  For the Pink and White Cakes                      

                                     280g Caster Sugar                                        

                                240g Self Raising Flour                                   

                               80g Soft Salted Butter                                   

                                              2 Large Eggs                                                

                            240ml Semi Skimmed Milk                              

                                1tsp Vanilla Extract                                       

1 Pinch Salt

3-4 Drops of Natural Red Food Colouring

For the Chocolate Cake

140g Caster Sugar

100g Self Raising Flour 

40g Soft Salted Butter

30g Cocoa Powder

120ml Semi Skimmed Milk 

1 Pinch Salt

  

For the Buttercream (All three colours)

1 kg Icing Sugar

240g Soft Salted Butter

75ml Semi Skimmed Milk

1 tsp Vanilla Extract

20g Cocoa Powder

3-4 Drops of Natural Red Food Colouring

Method:
Firstly, preheat your oven to 190 c (170 c for fan ovens, gas mark 5).  to make your pink and white cake mixes, put your caster sugar, flour, salt and butter into a bowl and mix (using either a mixer or hand whisk) until the mixture has a breadcrumb consistency. 

In a separate jug, mix the milk and vanilla extract and add the eggs.  Beat until smooth and add most of the milk mixture to the dry and whisk until combined.  Add the last little bit of milk mixture and continue to whisk until the batter is smooth and fully combined.  

Carefully, pour half of the mixture into a second mixing bowl and slowly add your drops of food colouring until the mixture is your desired colour of pink.  I find 3-4 small drops achieve a lovely pastel pink colour.

Keeping both your mixtures separate, pour into 8" prepared round tins and bake for approx. 25 mins, or until the cake is goldening in colour and a knife skewered completely through the middle is completely clean when removed.  Place cakes on a wire rack and leave to cool.

Next, follow exactly the same method to make the chocolate cake - adding the cocoa powder in at the beginning, with the dry ingredients.

Once you have baked all three cakes and they are all completely cool, you are ready to make your icing and decorate your cake!

To build your cake, start from the chocolate layer at the bottom.  Measure out 250g of icing sugar and 80g of butter and mix together until they have formed a soft, combined mixture, there shouldn't be any big lumps.  Slowly pour your cocoa powder in and continue to mix until the icing changes colour.  Finally, add 25ml of milk and mix until combined and firm - the icing cannot be runny.

Once you have the desired consistency, tip the icing mixture into a piping bag with a medium sized star nozzle.  Place your chocolate cake on a plate/cake decorating plate and, keeping a steady hand, start icing your rose designs on the side of the cake.  I find it easier to start from the inside of the rose and work out - I think the results are always neater.  Continue until the sides of the cake are completely covered.  

Using the rest of the icing, spread the top of the cake with a palette knife and place your pink cake on top.  Place in the fridge for 10 minutes, just to help the iced roses set.

Repeat the icing process with the pink cake - make the mixture in exactly the same way and add your drops of food colouring at the end of the process.  add vanilla extract to the milk for a touch of flavour.  Remove the cake from the fridge and ice your pink layer in the same way, spreading the remaining mixture with a palette knife on the top and place your white cake layer on top.  Place back in the fridge.

The vanilla icing mixture uses 500g of icing sugar, 160g butter and 50ml milk - you need to make more to ensure that the sides and top of the white layer are covered. Once this is made, remove the cake from the fridge and repeat the icing process.  To decorate the top, ice in exactly the same way, starting at the edges and working inwards.  If you have any gaps, pipe the remaining icing in short bursts to cover up the holes.  I would recommend leaving in the fridge for an hour or so until you are ready to serve!  Once cut, this cake will last for up to 4 days in an airtight container.

There you have it, my first attempt at a Neapolitan Cake was a success!  It was even retweeted on Twitter by the wonderful John Whaite, winner of last year's Great British Bake Off.  I've had some amazing feedback and comments - so a big thank you to everyone who tried it or who took the time to tweet me about it!

Why not give it a go yourself?  If you have an occasion coming up it makes the perfect centre piece!  And don't forget to upload your results to the Facebook page - www.facebook.com/lifeispeachytales

If you are local to the Nottingham area and would like one made for an occasion - please email me at missemmaberry@gmail.com, I would love to hear from you!  As ever, I love to hear from people who read the blog and would love your comments!!  Have a lovely weekend! E x

Friday's Kitchen: Peachy's Pay-Day Pizza

It has to be said, nobody appreciates a pay-day pizza more than me or my beau.  I love pizzas, trips to Pizza Express, a cheeky pre-gig Pizza Hut Buffet, even Sainsbury's own brand Vegetable Pizza is so far unsurpassed (in my opinion) on the frozen front.

But, with great pizza comes great cost, unfortunately.  So, with the help of my glamorous assistant, not to mention life-guru of oft, Amanda, we decided to try our hand at creating our own delicious pizzas from scratch.  The results were better than I could have imagined.

For the dough, I scoured the internet for something quick, simple and delicious and came across this recipe from bakingmad.com

http://www.bakingmad.com/recipes/dairyfree/pizza-dough 

The amount of ingredients and the time it took were the two factors that drew me in - just 4 ingredients and a bit of kneading later, I was ready to go.  

Ingredients: to make 3-4 medium bases
500g Strong White Bread Flour
1/2 tsp Salt
1 Sachet Easy Bake Yeast
2 tsp Caster Sugar
325 ml warm water

Method: 

1. Put the flour and yeast and salt in a large bowl and mix together. Make a well in the centre of the mix.
2. Stir the sugar into the warm water then add to the well in the centre of the dry mix.
3. Work for the outer edge and mix all the dry ingredients into the water. When the mix has come together turn out on to a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched. 
4. Flour the dough and cover with cling and leave to rest for about 15 minutes.
5. If not baking immediately leave the dough wrapped in lightly oiled cling film and palce in the fridge until you are ready to shape and bake.
6. Divide the dough into 3 or 4 pieces depending on how many pizza bases you want to make.
7. Taking one pieces at a time and roll out on a very lightly floured surface. Ideally the base should be 5mm thick but you can be creative on the shape. Why not try, oval, or square for a change! Place on a baking tray and leave the rolled bases for 15 to 30 minutes to rest. Meanwhile preheat the oven to 200C/fan 180 C/ gas mark 6.  When ready, add your desired topping and bake for 7-8 mins until golden brown.

Once the dough was ready, we loaded our pizzas with chopped veg and loaded mozzarella and baked.  We served with a pathetic amount of salad and enjoyed every single morsel!  The pizza bases were the perfect combination of crispy on the outside, oozing and doughy on the inside.  The strong white flour created an authentic Italian taste, a definite contender for Sainsbury's crown and a healthier choice for the family - on both the waistline and the wallet.

Suggested topping ingredients:
1/2 Red Onion
1/2 tube Tomato Puree mixed with small amount of Napolina's Pizza Topping
1/2 packet grated Mozzarella
Selection of chopped and roasted veg (Peppers, Mushrooms and Courgettes)
Sprinkle of Mixed Herbs
S+P to taste

I know how I'll be celebrating pay-day from now on!

 

Had a go at your own?  Why not pop over and upload your photos to Life is Peachy's Facebook page https://www.facebook.com/lifeispeachytales

Got a recipe idea for Life is Peachy to try or invent?  Email missemmaberry@gmail.com with your ideas!
 

The Handmade Home: Papercut Writer

I've always admired the work of Rob Ryan and the likes.  The intricacies of Papercutting really interest me, I've seen such beautiful artwork in this form and have really wanted to give it a try.  I love the depths that Papercut artwork creates and, particularly with Rob Ryan's work, there is a certain 'life' to the flimsy and magical world he creates with his laser-cutting techniques.

The delicious and quirky world of Rob Ryan

Father's Day was in fear of coming and going this year.  I've been so busy writing, blogging, raising Daisy and planning ahead to post-Mat Leave work that trips to town are becoming scarcer by the week.  This year, to mark Mr Peachy's first Father's Day, not to mention avoid the Paperchase queues like the plaque, I decided I would try my hand at some simple Papercutting to make a card for Mr Peachy.

John Lewis stocked a very handy and inexpensive pack, which consisted of a self-healing craft mat and craft knife and I bought some black card and pastel paper to practice free hand writing on. It didn't take too long to get to grips with the amount of pressure the craft knife needed and the results, two hours and several feeds later, was quite accidentally a Kid Acne inspired piece of writing!
To help enhance the words, I placed some pastel peach paper on the inside of the cardand added Daisy's painted footprints (I had only had the stamina to do one set with her - the hands will have to wait); accompanied by the message 'thank you for helping me to find my feet'.

Overall, I was impressed with how quickly I felt confident in gliding that craft knife across the paper, there was a certain ease to it, though I now feel I want to try my hand at some more intricate images and challenging italics (never satisfied).  

I might not be quite up to scratch just yet, but this simple technique has definitely given me the bug for paper cutting.  Watch this space for more papercut 'masterpieces' to come!

Have you ever wanted to try a craft?  What was it and how did you get started?

Friday's Kitchen: Bake-Well Well Well

The truth be told, I have quite the juxtaposition problem when it comes to baking.  I have a fond love of pastry goods, namely the classic Bakewell tart, but an irrational fear of baking shortcrust pastry.  I've always promised myself I would get over this and, one day, when the nightmarish visions of a pregnant woman scorned by mince pies 'gone wrong' subside, I'm sure I will.

Fate, or Fay, as it happens, came to me in the form of one of Fay Ripley's recipes showcased on the 'Lorraine' programme; the 'Easy Bakewell Cake'.  Nothing could be more 'Ronseal' about that title.  I watched in amazement as Fay casually chucked a load of base ingredients into a mixer to form a sumptuous Bakewell inspired cake.

I've never been a 'chucker' when it comes to recipes, but I was compelled to discard my usual need to conform by the gram and give this one a go.

Here is the link to Fay's recipe, as featured on Lorraine, with ingredients and quick method:

http://www.itv.com/lorraine/food/faye-ripley-easy-bakewell-cake/ 
  
 Ingredients:
150g Self Raising Flour
150g Ground Almonds
150g Soft Butter (I always cube it to ease mixing)
150g Caster Sugar
2 Large Eggs
6 tsp Raspberry Jam
150g Fresh Raspberries
50g Flaked Almonds
1 tsp Vanilla Extract

Method:
1. Preheat oven to 160 (fan), 180 C or Gas Mark 4. Line a 22-24cm springform cake tin with baking parchment.

2. Use a food processor or electric whisk and whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Put half of the mixture in the tin and smooth.

3. Dot the jam, 1/2 teaspoon at a time all over and scatter the raspberries. Drop the remainder mixture over the fruit and smooth over with your fingers.

4. Scatter the flaked almonds on top and bake for 45-50mins until golden. Cool and then serve with ice-cream, custard or just have it on its own!

 

I think what is so lovely about this recipe is that it is quick, light and bound to be a winner with any friends or family in need of a quick cake fix.  For anyone with a busy lifestyle, it's a perfect 'throw together and chuck in the oven' recipe  I am slowly starting to introduce myself back into the joy of baking, as opposed to the stress of icing 100 cupcakes in a shared kitchen with one mixing bowl, and this was the perfect recipe for that 'quick-win' baking feeling.

The sponge itself is really light and fluffy, the perfect accompaniment to a cheeky afternoon tea.  I would be tempted to try substituting the jam for different flavours and would maybe try using fresh cherries for a sour kick.  Drizzling fondant icing over the top might also work - a Peachy homage to the classic Cherry Bakewell!

Overall, fabulous recipe, perfect timings and Fay Ripley's 'What's for Dinner?' cookbook, has shot to the top of my wishlist!

 

Tried it? Love it?  As ever I would love to hear your thoughts.  If you have a go at your own, why not upload it to the Facebook page, it's so nice to see everyone's results!

A Picture of Owlish Grey...

Every once in a while, I stumble across a truly unique crafter, who has taken an entirely different approach to their designs.  Since Father's Day was yesterday, I just had to share the gift I chose for my beau's first Father's Day, designed and made by the wonderful Owlish Grey.

CRAFT MEETS SCIENCE

I stumbled across Nottingham-based Owlish Grey quite by accident, when she gave a friendly 'like' to my other business' Facebook page.  Intrigued, I looked a little closer at Owlish's Etsy shop, and was so pleasantly surprised by what I found, I simply had to order one of her unique 'Soundwave Prints' ready for the Big Day!  

Owlish Grey's products stem from an interest in crafting accessories, whilst taking inspiration from science and nature.  Some of her latest products include cards and prints with famous scientist's quotes and also cards featuring symbols from the periodic table.  A truly different design approach, which make for some lovely keepsake pieces.

A first Father's Day is always going to be very special, so I decided to opt for a unique 'Soundwave Print'.  Should you decide to purchase one (which I thoroughly recommend you do); they come in two different sizes and, once you have placed your order, you are required to send a short recording of a message you would like to give to the receiver of your gift.  There are several options you can choose from in terms of colour, a borderline etc and you are asked to clearly state your options when sending your order across.  What is then posted to you, 48 hours from completing the order, is a unique soundwave print of your voice and your message. 

 

I chose a red soundwave to match the red theme running through our abode,  I also chose a grey background to add depth to the piece and recorded myself saying 'Daisy Loves Daddy'.  A simple, but perfect and very personal gift for Mr Peachy to treasure.

Aside from the originality in Owlish Grey's designs, her attention to detail in each step of the process really inspires me.  Her packaging is personal, even her envelope stamp is named and she provides you with a barcode so that you can scan and hear your message!

Needless to say, the OH was chuffed with his gift, a lovely memoir of his first Father's Day celebrations and something so personal to him.  I would like to thank Gemma, of Owlish Grey, for her wonderful product, incredible service and for her part in making Mr Peachy's day so very special!  Owlish Grey gets the official 'Peachy Seal of Approval'!

Check out Owlish Grey's wonderful designs on her Facebook page and Etsy shop: https://www.facebook.com/owlishgrey/app_259525164100619

Coming soon...my first foray into the world of Paper Cutting

Welcome To The House of Fun...

Once upon a time, a wise old 'Clever Clog' on Twitter was reported to have shared this gem of a tweet amongst his followers; 'The Internet called, it says it has enough Blogs now'. I laughed, then I moved on.

To Blog or Not To Blog?

Throughout my pregnancy, I was sometimes shocked at the level of negativity some of the motherly types I spoke to, about the impending change I was about to welcome to my life.  I was led to believe, by some, that there was little to no point in getting up in the morning, as life as you knew it would fade into oblivion; you would be left in a haze of oversized tees, baggy leggings and incessant screaming.  Daisy was born on March 14th, after two weeks of waiting, waddling to the nearest coffee shop and downing curries.  Life, as I had known it, became suddenly enriched.

I think this feeling of euphoria sealed my decision to set up Life is Peachy.  I thought I knew what to expect, I thought I would have no time for anything.  I had trawled through the internet, through working mums, stay at home mums, debating mums, sadly unhappy mums and decided that perhaps I wanted to put Motherhood in a purely positive light.  

Do Something Everyday...For You

When you become a Mother for the first time, the one thing you cannot be prepared for is the sheer amount of love and adrenalin you will wholly exist on.  Your world changes, your priorities change and you are suddenly facing each and every day with a tiny person whose constantly changing face and abilities will astound you.  There are times you will be tired, there are times you will be frustrated, but this always fades into insignificance when you consider what you have achieved.  Daisy is approaching the three-month mark and she's already insisting on standing when being held, she has developed a morbid taste for Lana Del Rey (just like her Mother) and loves nothing more than chatting and smiling away in her chair.  Those few things alone, personally, make it all worth it. 
As for me, the personality lobotomy I was so afraid of during those bleak, self-aware hours before I was commanded to 'push', it turned out, was nothing more than an urban myth.  I was proud to leave hospital the following day in a cheerful, if somewhat impractical, dress and tights.  I still found I had a borderline obsessive interest in music new and old, books, writing, fashion, crafting, baking, recipes, tattoos and I was still itching to try pastel hair.  In the end, the pastel was a short but much-loved moment of my peachy life.  I set about trying to do one thing every day that I enjoyed.  I read, baked and wrote my way through things I had been meaning to do for months and I created Life is Peachy to share these great things with you all, as I continue to grow, try new things and develop the sense of the word 'mum' that I am most comfortable with.  I'm lucky enough to have the support of the wonderful Mr Peachy, who loves nothing more than to Daisy-dote for an hour or two so I can type up my latest musings.  Everybody has different experiences, I feel I want to share mine through Life is Peachy And that, Mr C Clog,is why I believe there can never be enough Blogs. 

I hope, if nothing else, that Life is Peachy inspires others not to be afraid of losing their identity, to try new things and most of all, to be proud and comfortable in themselves.  Whether it's practicing a new craft, sharing a new recipe or daring to bear the wardrobe, Life is Peachy is a celebration of the creative parent, who challenges themselves and embraces all that they are post-birth.  Parents do wonderful things, but this should never be at the expense of losing all sense of themselves.  Life indeed feels Peachy, I hope you'll all agree... 

E x