Home Home Home Home Home Home Home
CakeSpy

Featured: 

What is Pumpkin Pie Spice?

Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer

Entries in recipes (660)

Tuesday
May242011

Taste The Magic: Rainbow Cookies Stuffed With Chocolate Chip Cookie Dough Recipe

Recently, I received this cry for help via email from reader Anne:

Dear CakeSpy,

I have a big problem.  Sunday is my 30th birthday and as is tradition, we will have a Bake-Off! Birthday Bake-Off is pretty much the greatest idea I have ever had: maximum dessert variety and no having to awkwardly stare off into space while people sing happy birthday and all I'm thinking is how we are wasting precious seconds that could be used for eating frosting.  But, the dilemma.  I have no idea what to make this year.  Now that there are internets, there are just TOO MANY awesome recipes and I can't decide on one.  You are the connoisseur of carbs - what would YOU make??


-Clueless in Cleveland

Now, Clueless in Cleveland, I will tell you, I thought about this for a long time. I went outside and took a walk, knowing that the answer would come to me. And then it did:As a majestic unicorn whizzed by, I thought to myself: "It must involve rainbows, and magic."

And from then on, the answer was easy:

1. Take the most colorful recipe I could think of, which is definitely Rainbow Cookies (now, to get the recipe I'm going to have to urge you to buy my book, because that's where the recipe is, but I'll tell you now that it's not so very different from these cookies).

2. Add magic. And how better and more reliably can one add magic than by adding cookie dough to the mix?

And so, with that sweet epiphany in mind, allow me to present the new Best Thing Ever:

Rainbow Cookies Stuffed With Chocolate Chip Cookie Dough. 

Here's how you do it.

You'll need:

  • 1 batch rainbow cookie dough (similar enough to this recipe that you could make it work by tinting the dough many colors)
  • 1/2 batch chocolate chip cookie dough (bake the rest normally, or use it to stuff cupcakes, you follow your bliss)

Note: if you are uneasy about the cookie dough not baking fully and the whole egg thing, use a chocolate chip cookie dough that does not use eggs, or that uses egg replacer.

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. So, you've got your rainbow cookie dough all ready to go. Now, slice it into fairly thin coins--like, 1/8 inch thick. Lay them on your prepared baking sheet with about 1 inch in between rounds (they won't spread too much).
  3. On the center of each round, place a small dollop of chocolate chip cookie dough.
  4. Place a second coin of rainbow cookie dough on top. If it cracks between color segments, use your fingers to smooth it back into place. Gently press the sides down so your chocolate chip cookie dough doesn't ooze out.
  5. Bake for 9-10 minutes, or until rainbow cookies have a dull finish on top. 
  6. Let cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
Tuesday
May242011

Berry Delicious: Triple Strawberry Cheesecake Recipe from The Rice Kernel

CakeSpy Note: This is a guest post from The Rice Kernel. Named for a little boy who came along and transformed one family's kitchen experiences, Rice Kernel features wholesome, homemade recipes to help you achieve a "rainbow a day" of colorful and nutritious foods.  For the sweets lover, Rice Kernel's "rainbow" includes plenty of indulgences, often made over with healthful ingredients.  This triple strawberry cheesecake is the perfect collaboration of creamy, decadent cheese and fresh, tart summer berries. The recipe originally appeared as part of this post.

This is a strawberry cheesecake.  Not a plain cheesecake topped with strawberries.  And not a plain cheesecake with a swirl of strawberry puree.  Fresh strawberries are infused throughout this cheesecake – in the base, with an extra swirl of fresh puree, and with sliced fruit perched atop the lovely pink cake.  (For serious strawberry afficionados, consider making extra puree or strawberry coulis to drizzle atop the cheesecake.)  I’m crazy about this cake.  So crazy Rice Kernel and I had to eat some warm from the oven.  (In case you’re curious, it’s warm and mousse-like.)  Tall, light, creamy, and full of freshness, it will make any strawberry lover swoon. 

Strawberry Cheesecake, adapted from Dorie Greenspan’s Tall and Creamy Cheesecake from Baking: From my Home to Yours (via The Way the Cookie Crumbles)

Crust
1½ cups graham crackers
2 tablespoons sugar
pinch of salt
3 tablespoons unsalted butter or Earth Balance, melted

Cheesecake
4 (8-ounce) packages reduced fat cream cheese or Neufchatel, at room temperature
1⅓ cups sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 cup strawberry puree, divided

Directions

  1. Place washed and hulled strawberries in a blender (about 1½ cups whole) and puree until smooth.  Place through a fine sieve to remove seeds.
  2. For the crust:  Spray the bottom of a springform pan with nonstick spray.  Either grind the graham crackers with a food processor or place them in a ziptop bag and crush with a rolling pin.  Add sugar, salt, and butter to the crumbs and stir until evenly mixed.  Press the crumbs into an even layer covering the bottom of the prepared pan.  Put the pan in the freezer for 30 minutes.
  3. Meanwhile, heat the oven to 350 degrees F. Bake the crust for 7-10 minutes, until fragrant.  Let cool on a wire rack, then wrap the bottom of the pan in foil.  Reduce the oven temperature to 325 degrees F.  Bring a pot of water to a boil.
  4. For the cheesecake:  With a mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese at medium-low speed until smooth.  Add the sugar and salt; continue mixing for about 2 minutes, until the mixture is light and creamy. Add the vanilla, then the eggs one a time, mixing just until each one is incorporated. Mix in ½ cup of the strawberry puree.
  5. Pour the batter onto the cooled crust.  Spoon the remaining strawberry puree over the batter and use a butter knife to gently swirl it.  Place the wrapped springform pan into roasting pan; pour the hot water into the roasting pan.
  6. Bake the cheesecake for 1 hour and 30 minutes.  Turn off the oven’s heat and prop the oven door open with a wooden spoon; let the cheesecake set in the water bath for another hour.  Remove the cheesecake from the hot water and let it come to room temperature on a cooling rack.  When the cake is cool, cover the top lightly and chill the cake for at least 4 hours.

Strawberry Coulis

Ingredients

2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tbsp sugar
1 tbsp fresh lemon juice

Directions

  1. Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth. 
  2. Press through a fine mesh strainer to remove the seeds. 
  3. Cover and refrigerate until cold.
Monday
May232011

Sweet Mystery: Lowry's Fudge Cake Recipe and Story

Recently, I came into contact with a new type of cake: Lowry's Fudge Cake. Or was it Lowery's? I'm not completely sure, because based on anecdotal evidence, I see it both ways.

To the best of my sweet sleuthing, this cake--really more like bar cookies, really--made a name for itself in the kitchen of the Lowry's Motel restaurant in Greenville, IL. I found this small recipe headnote on Recipe Circus:

No Greenville native of a certain age will ever forget the pleasure of biting into a piece of Lowery's Fudge cake. It was sold exclusively at the old Lowery's Motel. We still remember how it was cut into squares and neatly wrapped in wax paper. After the Lowery ladies died and the motel restaurant became but a fond memory, custody of the fudge-cake recipe was passed to another lady of the church. It still arrives for the reception in perfect squares, wrapped in the traditional wax paper, though now the ladies of the Pastoral Care Committee unwarp it and arrange it on a silver tray. It never lasts long.

...and yet when I tried to find "Lowery's Motel" I drew a blank, but I did find evidence of a Lowry's, as noted in the obituary of Mariam T. Lowry (which references a motel in the family), and this vintage postcard:

...so sadly, while I was unable to find out much more about who created this recipe, one thing is not shrouded in mystery: the cake's deliciousness. As previously noted, it really is more like a cross between a cake and a bar cookie, kind of like a chocolate gooey butter cake with a crumb topping. Very decadent, very delicious. Happily, I was able to find a recipe--here it is for you. The one I tried (pictured top, not baked by me) also had a brown sugar crumb topping. Feel free to leave any more lore about the cake in the comments section!

Lowry's (or is it Lowery's?) Fudge Cake

  • 2 sticks of butter
  • 4 squares semisweet chocolate
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 cup flour, sifted
  • pinch of salt
  • 1 tsp vanilla
  • 1 cup pecans, chopped

Recipe

  1. Preheat oven to 300F.
  2. Melt the butter and chocolate together. Add the sugar, Stir until melted. Cool slightly. With a wooden spoon, mix in the eggs, one at a time. Fold in flour and salt. Add vanilla and chopped pecans. Some people like alot of vanilla and a lot of nuts. I suggest 1 tsp vanilla and 1 cup chopped nuts. 
  3. Pour the mixture into a buttered 9X11 inch pan. Bake for about 40 minutes. Start testing at 30-35 minutes. To be a purist, your straw for testing should come out clean. Cool on wire rack.

 

Friday
May202011

Cookie Time: Butterscotch Pecan Cookies Recipe by Big Girls, Small Kitchen

CakeSpy Note: I am so glad you have plenty of money, because there's another book you should buy this year in addition to my CakeSpy oeuvre. It's called In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World and it's by Cara and Phoebe of Big Girls Small Kitchen. Here's a guest post from these talented sweeties:

There are about a million reasons to bake, most of which are enumerated right here on CakeSpy. Sweets bring such pleasure, and they’re the easiest treats to share.

But sometimes a batch of baked goods is not just about the chocolate (or the butter or the sugar or the maple syrup).  We send off treats when we want to express an emotion or make a gesture that we’re just not eloquent enough to put into words. We bake, box, and deliver, and poof!—we’ve conveyed how we feel. 

So whether it’s guilt, atonement, or pity you need to demonstrate, we’ve got the sweet for you in our book,  In the Small Kitchenwhich comes out on Tuesday, May 24th! A whole section, called “Tins of Treats” is organized by emotion and the treat that goes with it. (In case you can’t wait, the answer is: brownies assuage guilt, “lotus” blondies are for atonement, and classic chocolate chip cookies are best for ameliorating a pitiable situation.)

For now, something simple: cookies for gratitude. It’s possible this is what cookies were invented for.

These Butterscotch Pecan Cookies are something special, as is fitting when you’re thankful. Their toothsome texture makes each bite melt in your mouth, and the sweet taste of butterscotch is balanced every so slightly by espresso. But the best part is the sweet-and-savory coating: these babies get a roll in a sugar-salt mix before going into the oven to caramelize and bake. Gratitude, indeed!

--Cara and Phoebe, bloggers at Big Girls, Small Kitchen and authors of In the Small Kitchen.

Butterscotch Pecan Cookies

Makes 24-30 cookies

If you can’t find butterscotch extract, use 3/4 cup butterscotch chips and decrease the pecans to 1 ¼ cups.

  • 2 cups (8-ounces) raw pecans
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2/3 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1 egg
  • 3/4 teaspoon butterscotch extract (see note)
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon espresso powder (optional)

 for coating the cookies:

  • 1/3 cup granulated sugar
  • 1 1/4 teaspoons salt

Procedure

1. Preheat the oven to 375°F.  Line 2-3 baking sheets with parchment (or just bake in batches).

2. Spread the pecan halves on a baking sheet and toast for about 10 minutes, checking every minute or so after 5 minutes have passed. You want the nuts to be fragrant and sweet but not burnt. Set aside to cool. (You can do this step a while in advance.)

3. Put 3/4 cup cooled pecans in a food processor. Pulse on and off until the pecans are just ground--you don't want to turn them into a paste.

4. On a cutting board, chop the remaining 1 ¼ cups pecans into small pieces. Put the ground and chopped nuts in a small bowl and add the flour, baking soda, and teaspoon salt. Stir to combine and set aside.

5. In a large mixing bowl with a handheld mixture, cream the butter with the sugars until light and fluffy.

6. Add the egg, beat until combined, then mix in the extracts and espresso powder.

7. Pour the dry ingredients into the butter mixture and mix just until the flour is incorporated.

8. Prepare the coating: mix together the additional sugar and salt on a shallow plate. Form the dough into 2-inch balls, and roll the balls in the sugar-salt mixture until coated. Place the balls on a baking sheet 3 inches apart.

9. Bake the cookies for 8-10 minutes, until the bottoms are golden and the tops are just barely firm. Remove and let cool on the baking sheet for 10 minutes before gently removing to racks or plates to cool completely.

Wednesday
May182011

Sealed with a Kiss: Potato Kisses Recipe

You may not know this, but during the Great Depression, when many ingredients were scarce, an unexpected ingredient had a bit of a heyday in the world of confectionery: the Potato! 

And I don't mean lumpy but delicious baked goods or candy bars named after their resemblance to the potato. I mean treats made with actual potatoes--usually mashed, and added (I imagine) as a sort of flour substitute / body-builder, and as an absorber of other flavors around it.

While the potato's period of vogue as a component of confectionery seems to have faded, it was fun to make this recipe for Potato Kisses; this is the traditional recipe, but for next week's Serious Eats post, I am going to do a modern-day (and in my opinion, more delicious!) version.

I found this recipe in Who Wants Candy? by Jane Sharrock, where she says "once quite popular as an after-dinner treat with our grandparents and great-grandparents, potato candies are now ssomewhat of a novelty, with only a handful of lucky people knowing how delicious they can be." The book also includes recipes for Wacky Potato Fudge and Potato fondant.

Potato Kisses

  • 1/2 cup unseasoned hot mashed potatoes
  • 1 teaspoon butter
  • 1 pound confectioners' sugar, sifted
  • 1/2 teaspoon almond extract
  • 3 1/2 ounces sweetened flaked coconut

Procedure

  1. Cover a countertop area or large baking sheet with waxed or parchment paper.
  2. In a medium mixing bowl, combine the mashed potatoes and butter, mixing well. Gradually add the sugar, blending until smooth. Stir in the almond extract and coconut; drop by spoonfuls on to the paper. Store in an airtight container.
Tuesday
May172011

Make it in a Shake: Nanaimo Bar Milkshake Recipe

File under "Unholy, but Wholly Delicious": The Nanaimo Bar Shake.

That's right.

When I recently found myself with an excess of Nanaimo Bars--to the point where they were just on the verge of getting stale--I thought to myself, "how can I revive these sweet treats for an extra-awesome treat?". The answer was swift and obvious: make it in a shake!

The result when you give the richest, most decadently addictive bar cookie on earth gets a butterfat upgrade? You have yourself a frosty froth of fantastic, that's what you've got. 

Here's how to make this magic happen at home. 

You're welcome.

 

 

Nanaimo Bar Shake

  • 1 Nanaimo Bar
  • 2 scoops ice cream, vanilla or chocolate, or one of each
  • milk or cream, to thin (up to 1/4 cup)

 Procedure

But in a blender. Blend. Add more milk/cream if you want it more sippable. Enjoy.

Monday
May162011

Sweet Honey: Honey-Almond Cantuccini from Ancient Grains

I always love meeting a new cookie. So I was delighted to make the acquaintance of Cantuccini in the newly-released book Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck, in which they are introduced thusly:

"Small almond biscotti are called cantuccini, or "little nooks" in the Tuscany region of Italy. These are honey-sweetened and delicately flavored with almonds in two forms--a finely ground meal and whole toasted nuts. Watch these twice-baked cookies closely, as you don't want them to brown too much and lose their fine fragrance. You will need extra almond meal for the work surface."

Honey-Almond Cantuccini

 Ingredients

  • 1 3/4 cups whole wheat pastry flour
  • 1 cup lightly packed almond meal (3.5 ounces)
  • 1/2 teaspoon sea salt
  • 1/2 cup coarsely chopped toasted skin-on whole almonds
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup honey
  • 2 1/2 teaspoons vanilla extract
  • 2 teaspoons finely grated lemon zest

 Procedure

  1. Whisk together the pastry flour, almond meal, and salt in a large bowl, and then stir in the almonds. Make a well in the center. In a medium bowl, using a large whisk, thoroughly blend the olive oil, honey, vanilla, and lemon zest until thick and syrupy, about one minute. Add to the center of the dry ingredients and combine, using a rubber spatula or wooden spoon, just until a soft dough forms. Do not overmix. Cover the bowl with a plate and let sit at room temperature for 30 minutes.
  2. Meanwhile, position a rack in the center of your oven and preheat to 300 degrees F.
  3. Line a large rimless sheet with parchment paper.
  4. Lightly sprinkle your work surface with almond meal. Cut the dough inside the bowl into four equal pieces. It will be soft and sticky. Briefly knead each piece a few times to smooth and form into a log, about 7 inches long and 1.5 inches wide. If almond pieces protrude, gently press them in while working the dough. Add more almond meal to your work surface if needed. Repeat with the remaining dough. Place logs on the prepared baking sheet, leaving about 2 inches in between.
  5. Bake the logs until the tops show small cracks, firm up, and just start to brown--32 to 35 minutes. Remove from oven, and carefully slide the parchment paper with the logs onto a wire rack to cool for about 15 minutes. Leave the oven on.
  6. Transfer logs to a cutting board. Using a large, sharp serrated knife, cut each log diagonally into 1/2 inch thick slice. Return the parchment paper to the baking sheet; place the slices upright (not cut-side up) on the baking sheet.
  7. Bake until the cantuccini feel dry to the touch at the cut sides (not on the top) and just start to brown at the edges, 15-17 minutes. Transfer the cookies to a wire rack to cool completely before storing. They freeze well for up to 1 month.

 

Monday
May162011

Total Brownie Overload: Brownie Upside-Down Brownie Recipe for Serious Eats

Om nom nomWhat on earth is a Brownie Upside-Down Brownie?

First, think to yourself: "Pineapple Upside-Down Cake". Now, replace "pineapple" with "brownie" and "cake" with "brownie." Now you are getting the idea. This brilliant notion came to me by way of Vickie, the designer behind A Mano Jewelry and, apparently, a whiz in the kitchen.

Starting with a buttery, brown sugar base, a layer of bite-sized brownies is then coated with decadent brownie batter, baked and then flipped for the most decadently, buttery, chocolatey treat you could possibly imagine. Advice: eat now, and diet another day.

Note: Use either pre-packaged brownie bites, such as these, or homemade (almost erring on under-baked) brownies for the topping part; they will simply melt into the brownie batter in the most deliciously chocolaty fashion.

For the full entry and recipe, visit Serious Eats!

Sunday
May152011

Chocolate Love: Mom's Chocolate Cake Recipe from Macrina Bakery

Photo: Macrina BakeryIt's the most wonderful time of the month, a week in, when the rent has already been paid and we all receive Macrina Bakery's recipe of the month in our inbox. Le nom!

This month, they've featured "Mom's Chocolate Cake", which is introduced thusly: "This dessert is named in honor of those homemade chocolate cakes that moms are famous for. I like to apply the frosting in big swirls."

Here's how to make it happen at home.

Mom's Chocolate Cake

INGREDIENTS:

Makes 1 (9-inch) layer cake
For the cake: 

2 eggs
3/4 cup whole milk
1/3 cup canola oil
2 teaspoons pure vanilla extract 
1-3/4 cups granulated sugar
1-1/2 cups unbleached all-purpose flour
1/4 cup dark cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup boiling water

For the vanilla syrup: 
1/4 cup pure vanilla extract
1/4 cup granulated sugar
1/4 cup water

For the chocolate frosting: 
12 ounces unsweetened chocolate, coarsely chopped
1 pound (4 sticks) unsalted butter, at room temperature 
3-1/2 cups powdered sugar, sifted
2 tablespoons pure vanilla extract

PREPARING THE CAKE LAYERS:
Preheat the oven to 325°F. Prepare a 9 x 3-inch cake pan by brushing the inside with oil, then lining the bottom with a 9-inch circle of parchment paper. Set aside.

Combine eggs, milk, canola oil, and vanilla extract in a medium bowl and mix well with a whisk. Set aside.

Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into the bowl of a stand mixer. Toss with your hands to combine. Attach the bowl to the stand mixer. Add the wet ingredients to the bowl of dry ingredients. Using the whisk attachment, mix on medium speed until combined, about 2 minutes. Keep mixing as you add the boiling water in a slow stream, mixing just until the water is incorporated, about 30 seconds.

Pour the batter into the prepared cake pan. Place pan on center rack of oven and bake for 55 to 60 minutes or until cake is set in the center. Test center with a skewer to make sure the cake is done. Remove from the oven and let cool in the pan on a wire rack for at least 30 minutes.

PREPARING THE VANILLA SYRUP: 
Combine ingredients in a small saucepan and bring to boil over medium-high heat. Stirring frequently, cook until sugar is dissolved and the liquid is syrupy, 2 to 3 minutes. Remove from heat and let cool.

PREPARING THE CHOCOLATE FROSTING: 
Place chocolate in a medium stainless steel bowl. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the chocolate. Stir chocolate with a rubber spatula until all of the pieces have melted and reached a smooth consistency. Remove the bowl from the heat and let cool to room temperature.

Combine butter and powdered sugar in the bowl of your stand mixer. Using the paddle attachment, mix for 5 to 8 minutes to cream the butter. Start on low speed and gradually increase to medium. Starting out on a higher speed will likely result in a snow storm of powdered sugar, a real mess. When the butter mixture is light and fluffy, add the melted chocolate and mix until incorporated. Add the vanilla extract and continue mixing a few more minutes until the frosting is thick enough to spread. If the frosting gets too soft, simply chill it in the refrigerator to firm it up. If it stays in the refrigerator for too long, let it sit out for a few minutes and then re-whip it.

ASSEMBLING THE CAKE 
Invert the cooled cake to remove it from the pan. If it sticks, run a  sharp knife around the sides of the cake to release it from the pan. Peel the parchment paper off the bottom of the cake. Using a sharp bread knife, carefully cut the cake horizontally into 3 equal layers. Place the bottom layer on a serving plate or cardboard cake circle and brush it with a little vanilla syrup. Spread a generous amount of chocolate frosting (about 1/4 inch) over the cake. Top it with another layer of cake and repeat the process. Add the final cake layer. Place a dollop of frosting on top of the cake and spread it 1/8 inch thick, spreading any excess frosting down onto the sides. Spread a little more frosting on the sides until the entire cake has what bakers call a crumb coat: a thin underlayer of frosting that keeps crumbs out of the final layer of frosting. Crumbs will be clearly visible through the frosting. Chill the cake in the refrigerator for 20-30 minutes. The remaining frosting can stay at room temperature while the cake chills.

Remove the cake from the refrigerator and add the final layer of frosting. I like to create a swirl pattern in the frosting, just like the cakes I remember from childhood. Store in the refrigerator for up to 2 days. This cake is best served at room temperature, so remove it from the refrigerator 1 hour before serving. 

Thursday
May122011

Sweet Honey: Homemade Honeycomb Recipe from Cake Gumshoe Victoria

CakeSpy Note: This is a totally sweet guest post from Singapore-based Cake Gumshoe Victoria, who blogs here.

Honeycomb; noun: A wax structure made by bees featuring hexagonal cells where they store eggs and honey.
Sounds a little... gross.

Honeycomb; delicious: An amalgamation of honey, sugar and glucose lifted to bubbly heights with the addition of baking soda. Promises to melt into almost nothing when you crunch into it. Much better and made even better when coated in dark chocolate. It’s like a whole fleet of honeycomb pieces entering a diving competition.
 
My first encounter with the confection was when my sister introduced me to Violent Crumble; similar to Crunchie. It was strange, like cotton candy, it looked so large yet dwindled into sugar sweet nothing in your mouth with only an aftertaste of honey lingering. I’m not even sure it was real honey now that I think of it. Their ‘pores’ were uniform, definitely not hexagonal and much smaller than the ones found in homemade honeycomb. I wonder how they did it.
 
So today I decided I’d try my hand at making my own. It’s simple enough, starring only a few main characters; sugar, honey, glucose and baking soda. It starts with a big pot, a minor effort of stirring and a huge uproar of sugar-ness rising once the baking soda comes into contact with the hot caramel-like liquid. It’s pretty fun to watch, like a school volcano project, only this time, completely edible.
 
They’re great covered in dark chocolate, or if you’re feeling quite hardworking, bake a batch of cupcakes and use these babies as their crowning glory.

Honeycomb
(from Home Cooking by Rachel Allen)
  • 1 tsp sunflower oil
  • 325g caster sugar
  • 50g honey
  • 125g glucose
  • 1 tbsp baking soda
  1. Line a large baking tray with parchment paper and grease lightly with the oil.
  2. Place the sugar, honey and glucose in a large pot. Add 4 tablespoons of water and bring to a boil over high heat. Stir until the sugar dissolves and stay away once it does; just let it boil in peace. Simmer, without stirring, for 5-10 minutes or until it reaches 149°C (300°F).
  3. Immediately remove from heat and quickly whisk in the baking soda. The mixture will grow very quickly. Pour into the prepared baking tray, swirling to spread the mixture evenly. Leave to cool completely before breaking into chunks and shards. Store in an airtight container.
For chocolate coated honeycomb chunks, melt 150g of chocolate in the microwave and then after it’s cooled down, spread it evenly with a spatula over the honeycomb pieces or just let them plunge into chocolate heaven. Leave to set completely on baking paper.
 
For more great recipes, visit Victoria's blog!
© Cakespy, all rights reserved. Powered by Squarespace.