Saturday, 13 July 2013

A Mad Tea Party for the Twelve Dancing Princesses

 
Are you sitting comfortably, my dears? Then I'll begin.
Once upon a time there was a White Queen. She invited her eleven sisters to take tea with her, and eagerly awaited their arrival.






She had heard tell of a wonderful phenomenon: Mad Tea Parties being held across the world, all taking place on one particular day, and led by the artist Vanessa Valencia of A Fanciful Twist, a great lady renowned for her own magnificently mad feasts.







The White Queen was the eldest of twelve dancing princesses.
Using carrier birds, she sent a note to each sister, with a date to gather them all together for the first time in what felt like so very long.






She lovingly prepared each sweet treat  for the tea party herself.
The rarest raspberries, which she used to flavour a creamy layered heart meringue were grown from her own palace garden, infused with the exquisite scent of rose petals.






Cakes had been baked, macarons made and she had even created her own juice, of beetroot and apple and carrot and grape and pretty much every fruit in the garden.
She sat herself down at the banqueting table and tasted her first treat, when who did she spy but a furry little friend.







It was Nico, the cat who had visited her Mad Tea Party last year!
"Welcome, welcome my dancing dear! But where is Emalina, oh puss? asked the White Queen, 'Why has she let you out alone this time?"






"Mistress Emalina sends her apologies, your Highness, sadly she cannot attend due to her many work commitments" purred Nico, "But I have grown, you see, and being no longer a kitten but a real lady cat, Emalina has let me come on my own. I have been waiting for the honour to attend your party all year, if you will have me."






"Why it is a delight to have you, sweet furry face" exclaimed the White Queen, "such a pleasure indeed. We are waiting for my eleven sisters to join us for tea, but there is no reason why we can't start feasting without them. They are dancing their way across the land to reach me via my style blog Kiki & the Gypsy, and may be some time. See those shoes, up on the pergola there? I have kept an old pair for each of us from our heady dancing days."






"Such beautiful shoes, oh Queen," cried Nico, her nose sniffing the air and her whiskers twitching, "But would you mind awfully telling me more about this feast? I so love to know what I'm eating before I eat it, it adds to the pleasure tenfold."
 
 




"Well, dear paws, we have home made rose macarons, and honeyed banana cupcakes, and orange blossom and almond bird cake, plus a heart shaped rose meringue layered with raspberry cream for pudding. Would any of that suit you? I know you're a feline of such discerning taste."



 



"Oooh honeyed banana cupcakes!" exclaimed Nico the cat, her nose twitching more, "I do so enjoy a cupcake! These look delightful. How clever of you, my Queen, to have decorated them with the prettiest butterflies of the realm, I do so love a butterfly too! Extra crunch!"






And with that, Nico swiped a blue cupcake with her paw and proceeded to munch upon it noisily.
The White Queen watched her, smiling, before quietly and secretly cutting herself a slice of the layered creamy meringue heart.






Once they'd both munched and sipped and were resting their bellies, the White Queen took out an unusual looking mirror. She held it to her face, as if to look through it. But all Nico could see was the reflection of the wooden pergola shining back at her.





 
"I am watching my sisters dance across the land to me" murmured the White Queen "for this is a magic mirror. It helped me find the way many times as I led my sisters through golden woods, silver forests and diamond fields in our heady dancing days."




 
 
"May I look?" asked Nico, intruiged.
"I cannot allow you, my dear puss," said the White Queen, "for while you may be an exceptionally pretty and loveable little cat, you have not been taught how to use magic.
What you may do is listen to my sisters' shoes, hear how they start to hum and buzz with excitement as their owners grow near."






It was not just the princesses' shoes that were humming. The plants in the White Queen's garden were teaming with a buzzing sound. What Nico had taken to be the sound of bees pollinating the flowers was actually a deep tone resonating from the flowers themselves.






Even the White Queen's beautiful  floral crown was humming with pleasure, the flowers clearly full of life and optimism. 
"We cannot help it" exclaimed the White Queen, pointing to her crown, " We are all so thrilled to see my sisters again!"





 
"I am delighted for you, your Highness!" purred Nico, "Congratulations on your happy day. Now I'm just wondering, would it be impertinent to ask for a slice of the orange blossom and almond bird cake? And may I ask, does it include real birds? I do so love a bird."





 
"Help yourself, kitty" said the White Queen "although I must warn you these birds are not of the meat variety, but are made from icing. They're still delicious though, as are the rose macarons of various sizes. Do try them too, they were awfully hard to make but so sublime to taste that they were certainly worth the effort."





 
"Macarons are a little too small for my liking, even the big ones Ma'am. But those honeyed banana cupcakes on the other hand, those are just the size for a grown up lady cat like myself, so don't mind if I do...."




 
 
As Nico ate some more - for she was a greedy little kitty - the White Queen fussed over the table, adding the finishing touches to her feast. Fans and wild flowers, rose tea in a teapot and fresh camellias in vases, it could not have looked lovelier for her sisters' return.





 
 
The sun shone brightly as Nico gave herself a clean, unashamed of her gluttony, but pleased that she'd shown restraint enough not to eat it all. There would be plenty of treats left for the dancing princesses.





 
The air grew still and calm but the humming sound grew nearer, and with it a hundred larks appeared in the sky, to circle above the banqueting table. Nico held her breath as she watched them. There'd be no real birds to eat today, these were swooping and ascending with such skill and grace she knew that they could more than outwit her.






"The time has come," proclaimed the White Queen, "the time we've been waiting for my loyal and furry friend. I can see in the mirror my sisters are approaching!"





 
And suddenly there they were, sashaying and twirling and leaping as they danced their way into the White Queen's garden. The Mad Tea Party was complete!
 
 
 

 
 
Oh how the land rejoiced to see all its beloved sisters together at last!
It was a party to beat all parties, one of laughter and warmth and feasting and enormous hugs.
I cannot tell you all that happened, for only little Nico the cat stayed with the White Queen and her sisters until the very end.
 
But I do know this. Once it was over the White Queen's pergola was aburst with colour, as if every flower in the kingdom had also danced and laughed and exploded with happiness.
And all that was left to show of the dancing princesses?
One very worn, but still humming, pair of red sequin shoes. 
 
 
 
 
 
 
THE END
 
 
Happy Mad Tea Party everyone! Thanks so much for popping by.
Please don't forget to visit the dancing princesses at my style blog Kiki and the Gypsy, where there's more fairytale inspired photography of them dancing their way to the White Queen's tea party.
 
 
All cake and dessert recipes are to come in future posts.


Click here to see my 2012 Mad Tea Party post.
 
 
Now I'm off to visit your mad tea parties!
 
 

Wednesday, 29 May 2013

Invitation to The Mad Tea Party 2013


 
 
 
Psssst! Said the White Rabbit, News just in!
The marvellous Vanessa Valencia of A Fanciful Twist has invited us to her 6th annual Mad Tea Party!
 
With cakes, and sweets and oh so many delights, it's going to be the blog party of the summer!
 
I'm already making plans for the Idle Bakes party feast, it's going to be scrumdidlyumptious! 
Do hope you can visit us online come the 13th July, and even feel inspired to join in the fun by throwing your own Mad Tea Party too!
 
More details of how to throw your own party are given at A Fanciful Twist, it's oh so easy, you know you want to....

Friday, 10 May 2013

Raspberry Bakewell Cake

 
This is a variation of the Bakewell cake I've baked before, but this time with a raspberry flavour instead of the original cherry gluten free version posted here. If you ask me it tastes of May, holidays and sunshine (as well as almonds and raspberries of course).






Recipe Serves 8 -10
Adapted from the recipe at BBC Good Food Online, see the recipe here


150g ground almonds
150g caster sugar
150g unsalted butter
150g self raising flour
2 large eggs
1 tsp almond extract
250g fresh raspberries
2 tbsp flaked almonds
1 tbsp icing sugar for decoration

1. Heat oven to 180 (160C Fan) and line and grease a 20cm spring form cake tin.

2. Cream the butter and sugar together until light and fluffy.

3, Add the first egg, and beat well before adding the second into the mixture. Beat again, before throwing in the ground almonds and almond extract.

4. Next sieve in half the flour, and stir gently with a metal spoon until well combined.

5. Sift in the rest of the flour and stir.



 
 
 
6. Pour half the batter over the base of the cake tin, before placing the cherries evenly over the top. Then add the rest of the batter ontop, spread and smooth down with a spatula. Make sure that all the cherries are covered by the batter.

7. Sprinkle the flaked almonds over the cake, then put in the oven to bake for approx 50 minutes. You'll know it's done when a skewer comes out clean.

8. Take out of the oven and leave to cool in the tin for at least half an hour.

9. When the cake is completely cool, remove from the tin and dust a little icing sugar over the top. Serve immediately.



 
 
 
This cake was idly baked while I listened to REM's album Automatic For The People
 
 
 

Sunday, 24 February 2013

Raspberry & Blood Orange Nest Cupcakes



These scrumptious little cupcakes are just the thing to bake when you need to bring some sunshine into your life. and as this cruelly cold winter drags on, sunshine is something I'm missing terribly. The raspberries cut through the sweetness of these richly iced cupcakes, and taste fresh and spring like with the blood orange citrus crumb.







Recipe

My own, makes 12 small/medium sized cupcakes

for the base:
125g self raising flour
1 tsp baking powder
125g unsalted butter, room temperature
2 large eggs
125g caster sugar
45g ground almonds
1 tablespoon of freshly squeezed blood orange juice
finely grated zest of 1 blood orange
12 fresh raspberries, washed and dry


1. Turn the oven to 180 (160 fan) and place medium cupcake cases in a 12 muffin baking tray. Cream the butter and sugar in a large mixing bowl, until smooth and fluffy.

2. Throw in the eggs one at a time and beat in, adding a spoonful of flour after each one. Then stir in the orange zest and the of freshly squeezed blood orange juice.

3. Next sieve the flour and baking powder into the mixture, stirring gently until the batter is well combined.

4. Spoon the batter into each cupcake case, until they are approximately two-thirds full (you want to leave enough room for the cakes to rise). Press a raspberry face down into the top of each cupcake batter.

5. Place in the oven for 20 minutes. You'll know the cakes are done when a skewer comes out clean.

6. Take out of the oven and leave for a few minutes, before moving the cupcakes in their cases to a wire rack or plate to cool.




 

for the icing and topping:

200g unsalted butter, room temperature
400g icing sugar
45ml milk
about 3 pin pricks of food colouring paste (I used Ruby tint, by Sugarflair)
36 fresh raspberries, washed and dry
approx toasted or untoasted flaked almonds

 
 
8. Beat the butter until creamy. Stir in the milk and mix together.


9. Sift half the icing sugar into the mixture, and stir thoroughly, before adding the other half and continuing to stir until it is a thick paste. Take care stirring the icing sugar, as this is a bit messy, I tend to wear an apron as I've been known to accidentally drench myself in it when stirring too vigorously!

 
10. When the icing is combined, the only thing left to do is to colour it. Add about 3 or 4 pin pricks of colour tint paste before stirring it in to give the icing a beautiful strong raspberry colour.

 
11. Get a pint glass and place a piping bag with a nozzle inside the glass, so that the nozzle is on the bottom of the glass. Fold the piping bag edges over the glass rim. Spoon the paste into the piping bag, then carefully take the bag out of the glass and twist the end of the bag so that the icing is well contained.


12. Pipe the icing over the cupcakes . To pipe a rose or a nest, you start piping in the middle of the cupcake and work outwards. Top each cupcake with 3 raspberries, and add a few flaked almonds.



 
 
 
These cupcakes were idly baked while listening to Beck's album Mutations

Sunday, 10 February 2013

Westcountry Apple Cake

 
 
I've been meaning to blog this cake for months, so it's no longer entirely seasonal, but better late than never eh! Apples can be found any time of the year now anyway, particularly if you're looking to use up the last of your autumnal bounty, and in this recipe they work their magic to create a most scrumptious cake, and a thrifty one at that.






Adapted from the recipe given at http://www.allotment.org.uk
Serves 8


225g eating apples, washed, peeled, cored and diced
225g plain flour, sifted
1 and a half teaspoons baking powder
115g unsalted butter, room temperature, diced
1 egg, room temperature (beaten)
juice of half a lemon (or lime)
115g light muscovado sugar
2-3 tablespoons milk

for the topping:
half a teaspoon ground cinnamon
50g demerara sugar


1. Turn the oven to 180 C (160 fan ovens), and grease and line an 8cm round cake tin.

2. Cover the apple pieces with the lemon juice, and put to one side to soak.

3. Use your hands to rub the butter into the flour and baking powder in a large bowl, as if making a crumble topping. You want to create the consistency of crumbs.

4. In a small bowl, beat the egg until frothy, then add it to the flour and butter crumbs, stirring gently.



 
 
 
5. Stir in the muscovado sugar and butter, beating the whole mixture together. Add the milk a spoonful at a time, stirring until the batter is a soft doughy consistency. Finally, remove the apples from their lemon soak, and stir them gently into the batter until combined.
 
 
6. Spoon the batter into the prepared tin, smooth over the top and put to one side.
 
 
7. Then quickly make the cake topping, by mixing the demerara sugar and cinnamon together, and sprinkling the crunchy topping liberally over the cake.
 
 
8. Bake in the oven for 45-50 minutes. Take out the oven, then leave to cool in the tin for 15 minutes before turning out onto a wire rack or plate.
 
 
9. Eat on its own, or with lashings of westcountry cream!
 
 
 
 
 
 
This cake was idly baked to the sounds of Nick Cave & The Bad Seeds No More Shall We Part
 
 
 

Wednesday, 9 January 2013

Honeyed Plum Pavlova


 
I baked this heavenly pavlova for our New Year's Eve dessert. As it was the first time in many years that all my family could get together for the New Year, the evening was to be a source of much celebration and laughter. This wintry pavlova with honeyed plums and berries was a massive success, with many people going back for third helpings, and by the time the clock struck midnight it was all gone, filling our bellies nicely as we continued to party into the early hours of the morning.


 



Meringue recipe adapted from the recipe given by Olive Magazine, see it at the BBC Good Food website here. Topping adapted from a recipe by Sophie Dahl for Christmas SugarPlum Syllabubby mess torn out of an old Waitrose Magazine, see similar at the Waitrose website here.

Serves 8 plus extra helpings

4 large egg whites
225g caster sugar
1 teaspoon vanilla essence
1 teaspoon cornflour
1 teaspoon white wine vinegar


1. Turn oven to 180C (160 fan ovens), and grease and line a large baking sheet or tray. If you like a neat meringue then you can trace around a 20cm cake tin base, in pencil on the back of the parchment paper, before placing the paper pencil side down on the greased baking sheet.

2. In a large clean bowl, beat the egg whites until they form stiff peaks. Bear in mind the bowl needs to be totally clean - any little piece of dirt or dust could stop the whites stiffening.

3. Next add the sugar, a tablespoon at time, and once all used up beat again for 3-4 minutes until the mixture is glossy and stands up in stiff peaks.

4. Whisk in the cornflour, vanilla essence and vinegar.

5. Spoon the meringue mixture onto the prepared baking tray, spreading it out to be a circle of about 20cm diameter, making a hollow in the centre of the mixture to form a nest.








6. As soon as the meringue goes into the oven, turn the oven right down to 120C (fan 100C). Bake in the oven for an hour and a half, then turn off the oven. Leave the meringue to cool in the oven, and only remove when totally cool. I baked mine in the evening and left it to cool overnight in the oven ready to eat the next day.

7. Once cool, gently peel off the parchment paper and place on a plate or dish. It doesn't matter if the meringue cracks a bit.


for the compote & cream topping:
60ml water
150ml double cream
125g greek yoghurt
3 tablespoons light muscovado sugar
4 tablespoons runny honey
5 plums, washed hulled and chopped
approx 200g blueberries, washed


8. To make the fruit compote, warm the fruit and honey with 60ml water in a small pan over a medium heat, for about 8 minutes or until softened.

9. Strain the mixture using a sieve with a bowl underneath, and make sure you keep the juice from the bowl. Put the fruit to one side to cool.

10. Heat the juice in the saucepan along with the sugar for approx 10 minutes, on a low temperature, until it becomes syrupy. Then take off the heat and leave to cool.

11. Once fruit and syrup are cool, it's time to prepare the creamy topping. In a large bowl, whisk 2 tablespoons of the fruit syrup into the double cream. Once it has started to thicken, whisk in the greek yoghurt until well combined and the cream is whipped.

12. Spoon creamy mixture over the meringue, and then add the honeyed plums and berries. Finish by drizzling some of the reserved syrup over the top, then serve!
 
 
 


 
This pavlova was idly baked while listening to Nine Horses album Money For All


 

Monday, 24 December 2012

Berry Red



early morning frosts still the world





air cold enough to turn your breath to great gusts of steam.





 
in the kitchen, you sprinkle icing sugar like frost over little christmas muffins






warm yourself by the spice of a gingerbread, or the sweetness of coconut cake filled with cherry jam.




 

wrap up well for a walk through the fields






then out of the oven comes an upside down cake, cranberry red and hot to the touch,
 



 
 
make delicious christmas presents for the ones you love




 
 
 
and douse the fruit cake with booze 
 
 
 
 
 
 
then sit by the fire with a brandy shot to watch the flames flicker and dance.
 
 
 
 
 

outside the leaves have set like glass
 
 
 
 
 
 
as the sun goes down on midwinter Christmas eve.