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Bun Variations or Cupcake Variations if you prefer
Fri 25-Mar-11
11:13 pm
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Shereen
Near Belfast, Northen Ireland

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I made a load of goodies to take into work and sell for Comic Relief. There were hobnob biscuits, sort-of rocky road fridge cake and chocolate buns. The latter were by far and away the most popular item and yet they were really easy to make.

Just make up a normal chocolate fairy bun/cupcake recipe, half-fill the bun cases, put a slice of Mars Bar in the case (one normal bar does 6 buns), top up with more bun mix and bake. Once the buns are cool top them with a chocolate buttercream and another slice of Mars Bar.

The Mars bar in the middle of the bun mix goes gooey when it's baked and makes a lovely centre to the buns.

What's your favourite way to jazz up the humble fairy cake?

Fri 25-Mar-11
11:31 pm
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Terrier
York

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Ooh Shereen, it's my favourite bit, tarting them up at the end. for many of my stall events I make cupcakes to the 'primrose bakery' recipes, they always come out brill. However they do seem a bit heavy handed on their icing recipes, so I do my own thing.

I make flowers, butterflies, hearts and things from roll out icing which I colour in all sorts of mixtures of colours, it one of those rainy day jobs. I leave them to dry for a few days and then store them away. The on cake decorating day I get all them out make a batch of butter icing and go wild...wellmaybe not wild, but you know what I mean.

Sun 27-Mar-11
10:58 am
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brightspark
Wilts

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Shereen and Janet - both great ideas. Mind if I do a bit of copying???

Shereen, same sort of thing with a Rolo in the middle is good, too, though could be a bit more spenny!

Janet, you've given me some lovely ideas - your rainy day fun!

Thanks to you both!  ok   big_hug

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Sun 27-Mar-11
9:37 pm
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Terrier
York

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BS - I find if you use a bit of vegetable oil on your hands and on the icing, just a drop or so, it keeps it more pliable while you're rolling and cutting out.

Mon 28-Mar-11
12:10 pm
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brightspark
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Terrier said:

BS - I find if you use a bit of vegetable oil on your hands and on the icing, just a drop or so, it keeps it more pliable while you're rolling and cutting out.

Oh, thanks for that, Janet - good idea, as with warm hands, I can see that may be an issue. (I'm better at making bread than pastry for that reason!!)

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Mon 28-Mar-11
1:07 pm
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Shereen
Near Belfast, Northen Ireland

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brightspark said:

Shereen and Janet - both great ideas. Mind if I do a bit of copying???

Shereen, same sort of thing with a Rolo in the middle is good, too, though could be a bit more spenny!

-----------------------------------------------------------------------------

Copy away m'dear 🙂 I'm going to be copying your Rolo tip - just not for fund-raising buns!

I'm now wondering about putting a blob of jam inside the next lot. Thinking about using my lemon drizzle cake recipe and making buns out of it. So many of the buns these days are all about the icing on the top, I love the idea of a surprise hidden in inside 🙂

Mon 28-Mar-11
8:22 pm
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Terrier
York

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with lemon curd in the middle then shereen? - I make a mean lemon curd, dead easy none of that faffing with double boilers and all that, however in my new slow cooker book, it says you can make lemon curd in the slow cooker - has anyone tried it?

Tue 29-Mar-11
5:05 am
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OdelleS
Cleveland,North-East,U.K.

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Shereen said:

I made a load of goodies to take into work and sell for Comic Relief. There were hobnob biscuits, sort-of rocky road fridge cake and chocolate buns. The latter were by far and away the most popular item and yet they were really easy to make.

Just make up a normal chocolate fairy bun/cupcake recipe, half-fill the bun cases, put a slice of Mars Bar in the case (one normal bar does 6 buns), top up with more bun mix and bake. Once the buns are cool top them with a chocolate buttercream and another slice of Mars Bar.

The Mars bar in the middle of the bun mix goes gooey when it's baked and makes a lovely centre to the buns.

What's your favourite way to jazz up the humble fairy cake?

 

Yum!....Never thought of that, will certainly try it though, sounds delicious, right up my street, thanks Shereen.

I'm afraid I tend to be boring with chocolate cakes, melt good quality chocolate with little butter (stops it cracking & gives nice sheen), use white & dark, swirl thick chocolate on top....delicious.

Butterfly cakes, I slice the whole top off, cut in half, pipe butter-cream on to cake, replace 'wings', make paper icing bag, quickly pass back & forth with melted chocolate, dredge with icing sugar, looks really professional!  Just do the same with coloured water-icing if for children add couple buttons halved to look like antenna, angelica, glace fruits for adults.

Like to make individual maids of honour with ground almonds, butter sweet pastry bases, dollop of quality jam, cake mixture on top, lovely.

I find 1lb loaf cakes always go well.  I make different flavours and ice accordingly.  Madeira, fruit & spice, orange, lemon, chocolate, coconut, walnut, hazelnut,  pecan.  Split, spread with butter-cream & flavouring of cake, decorate tops with water icing & nuts, glace fruits, chocolate, looks good when pull tip of knife through icing on way then the other to 'feather'.  Cake stall always sells out first, raising plenty of well deserved cash!

Can you tell I've a sweet tooth? chef whistle wave

Odelle. wave

Tue 29-Mar-11
5:25 am
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OdelleS
Cleveland,North-East,U.K.

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Terrier said:

Ooh Shereen, it's my favourite bit, tarting them up at the end. for many of my stall events I make cupcakes to the 'primrose bakery' recipes, they always come out brill. However they do seem a bit heavy handed on their icing recipes, so I do my own thing.

I make flowers, butterflies, hearts and things from roll out icing which I colour in all sorts of mixtures of colours, it one of those rainy day jobs. I leave them to dry for a few days and then store them away. The on cake decorating day I get all them out make a batch of butter icing and go wild...wellmaybe not wild, but you know what I mean.

Very pretty & professional looking Janet, you do have a 'flair' for making flowers, they looked great, so realistic, not over the top, just perfect! welldone

 Odelle. wave

Tue 29-Mar-11
5:30 am
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OdelleS
Cleveland,North-East,U.K.

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Terrier said:

with lemon curd in the middle then shereen? - I make a mean lemon curd, dead easy none of that faffing with double boilers and all that, however in my new slow cooker book, it says you can make lemon curd in the slow cooker - has anyone tried it?

Home-made lemon curd, delicious, I used to make that regularly when I was little with my beautiful Mum, happy memories you have evoked Janet, thanks.peace rose Such a special lady, sadly missed always!

Odelle.wave

Tue 29-Mar-11
5:35 am
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OdelleS
Cleveland,North-East,U.K.

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Shereen said:

brightspark said:

Shereen and Janet - both great ideas. Mind if I do a bit of copying???

Shereen, same sort of thing with a Rolo in the middle is good, too, though could be a bit more spenny!

-----------------------------------------------------------------------------

Copy away m'dear 🙂 I'm going to be copying your Rolo tip - just not for fund-raising buns!

I'm now wondering about putting a blob of jam inside the next lot. Thinking about using my lemon drizzle cake recipe and making buns out of it. So many of the buns these days are all about the icing on the top, I love the idea of a surprise hidden in inside 🙂

 

Another great idea, a Rolo in the middle, will have to try that too!

Lemon drizzle cake, yum! Always goes down a treat with me, stays nice & moist too!

Odelle. magic wave 

Tue 29-Mar-11
5:44 am
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OdelleS
Cleveland,North-East,U.K.

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brightspark said:

Terrier said:

BS - I find if you use a bit of vegetable oil on your hands and on the icing, just a drop or so, it keeps it more pliable while you're rolling and cutting out.

Oh, thanks for that, Janet - good idea, as with warm hands, I can see that may be an issue. (I'm better at making bread than pastry for that reason!!)

 

Good idea, I'm all for making things easier.  Same when rolling out pastry, roll between two pieces of cling-film, no sticking, no adding extra flour, no mess!

When you make pastry, try running your wrists under cold water first, it cools down your hands, also use a pastry cutter to 'rub fat in to flour' (Lakeland sells them) & using the cling film, the pastry is getting handled less, it's worth a try.  Good for scones, any-thing that has to be rolled out & cut I find it's good for.

Odelle. magic wave 

Tue 29-Mar-11
9:49 am
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brightspark
Wilts

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Thanks for that, Odelle, all good ideas are welcome! ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
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