Emojis seem to be taking over the world lately; ‘The Emoji Movie‘ comes out in August, there is now a ‘Cakemoji‘ recipe book and even my Mum has started using Emojis in her texts (it’s like when she first learnt about text slang but worse!)
For Christmas one of my best friend’s Helen got me a copy of the Cakemoji recipe book which contains a number of different recipes, all featuring the Emoji in different forms. Some of these recipes include heart cookies, poop cupcakes and rainbow brownies. While flicking through I had the idea to finally make good use of some edible ink pens I bought a while ago by making a batch of emoji macarons. Could we call them emojarons? Maybe not.
I was asked to make some farm animal themed bakes for a friend hosting a coffee morning in aid of Compassion in World Farming. They are the leading organisation in farm welfare and therefore she asked me to try my best to use free range and organic ingredients.
In the end I decided to go for macarons as they are a nice easy thing to pick up and eat at a coffee morning (there is nothing worse that trying to mingle while shoving a huge a piece of cake in your face). The macaron shells contain eggs from Over Langshaw Farm in the Scottish Borders and the chocolate ganache filling was made from cream from Clyde Organics and Green and Blacks chocolate.
With Robert Burns Night around the corner, many people across Scotland will be attending Burns Suppers to celebrate the life of the acclaimed Scottish poet.
However, alongside celebrating the life of Burns, Scottish food will also be at the forefront of the celebration. The meal at a Burn’s supper usually consists of Scotch broth as a starter, haggis, neeps (turnips) and tatties (potatoes) for the main and then cranachan or whisky trifle for dessert.
When I say the food is celebrated, I mean it; the haggis is carried into the room on a silver platter while the pipes are being played and all the guests are upstanding. The haggis is then ‘addressed’ by a speaker followed by all the guests participating in a ‘toast’ to the haggis. It all sounds a bit mental when reading this back, but it is great fun when you are actually attending one.
Anyway, this got me thinking about all the amazing food and drink that is produced in Scotland; we have Shortbread, Haggis, Tunnocks Tea Cakes, Whisky, Irn Bru, Tablet, and not forgetting the deep fried Mars Bar.
Therefore much of my baking in the weeks building up to Burns Night have been inspired by Scotland and its food and drink. I have tried to take aspects of traditional Scottish recipes and modernise them in my own way.
Last week I made some delicious Salted Scottish Tablet. This week I decided to pay homage to Scotland’s favourite soft drink by making Irn Bru Macarons. I also then had a bash at the ‘ultimate of Scottish cakes’, by combining cranachan, whisky caramel and some of the salted tablet that I made the week before.
I think it is safe to say that I will be taking some time out from sugar for the next few weeks.
Ahh Irn bru. The Nectar of the Gods.
To repeat the drink’s own slogan, ‘…Irn Bru gets you through’.
In my opinion there has never been slogan more true to life; it really does get you through.
It got me through my exams, it gets me through a tiring day at work and it has gotten me through many a bad hangover (Irn Bru is the best and most efficient hangover cure in the world, end of).
So it was the Macmillan Cancer Support’s ‘World’s Biggest Coffee Morning’ cake sale at work the other week and I was asked if I wouldn’t mind contributing something for the occasion. I knew that I wanted to do something quite simple so I decided to go with a Lemon and Pistachio cake as anything lemon is usually a bit of a crowd pleaser.
The cake sale was a massive success and in total we managed to raise £240.80 for Macmillan Cancer Support.
It’s a super easy recipe and the bright yellow icing definitely cheered up a dull October day!
This is the recipe for a cake I made a while ago for the Wimbledon 2015 final. Yes, I know that was in July and it is now September… what can I say, its been a busy summer. Anyway, I felt like I had to feature it as it’s probably one of my favourite cakes that I’ve made due to the simplicity of the recipe and the effectiveness of the decorations which I am proud to say are all edible.
I actually took this cake into work to be enjoyed in the staff room during the final between Djokovic and Federer and it was all completely scoffed which is always a sign of a successful recipe in my book. It actually consists of three separate recipes; the actual cake and then the meringue kisses and lemon curd macarons that go on top. I also made some chocolate ‘nets’ out of melted chocolate. You obviously don’t need to make all of these things, but if you do, be sure to give yourself plenty of time!