Gravity Cakes! by Jakki Friedman & Francesca Librae

I was sent Gravity Cakes! to review! It's a book for beginners and master bakers and cake decorators alike! There is literally something for everyone! Each project has step-by-step instructions and photos to guide you through! Gravity cakes are fun and give the wow factor to any cake!

It gives you everything you need to make these amazing cakes! It tells you the types of equipment and ingredients you will need as well as the recipes to make the base cakes and frosting and/or icings for said cakes. 

Then it's broken down into easy, medium, and advanced level of cakes so you can work your way through! Building your way up or give yourself a challenge either way the book has so much for you to choose from! 

Here is an inside look: 

*I was given a copy of Gravity Cakes! by Jakki Friedman & Francesca Librae to review by the publisher, Robert Rose. Retails at £18.95 and available now from your local book retailers or online! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.

Pumpkin Spice Latte Meringues

This time of year there is one flavor that is popular year after year and that is the Pumpkin Spice Latte. There is a genius working somewhere high up in Starbucks for sure. Last year I made Pumpkin Spice Meringues and this year I wanted to try making them a latte version.

So, I did.

These make slightly less meringues then the other recipe, but sometimes you need less to help with self control. Chewy in the middle with a hint of coffee and those amazing fall spices that make up pumpkin spice.

They would work great as cupcake toppings or made as a pavlova topped with cinnamon cream and caramel drizzle or crushed up on top of salted caramel ice cream! On top of the pumpkin pie for Thanksgiving, meringues are pretty versatile!

Funny thing is I will probably end up just eating these as is. I mean they are great combined with other stuff, but sometimes some things are just good on their own with no dressing up.

Pumpkin Spice Latte Meringues

4 large egg whites
1 tsp pumpkin spice
1 tsp instant espresso
1 tsp water
250g caster sugar

Heat the oven to 170C fan or 190C conventual oven. On one side of the grease proof paper, measured to your baking tray, draw 12 circles and flip it over. Pencil will come off on the meringue (I know from experience) so be sure to turn it over.
Then in a very clean mixing bowl, free standing or big bowl, beat the egg whites until soft peaks form. In a small bowl mix the pumpkin spice and espresso with the water and add to the egg whites  and beat again until smooth. Once smooth add the sugar one dessert spoon at a time until meringues are looking smooth and glossy.
Fill a piping bag and pipe the meringue into the circles you created earlier or spoon it! Place in the preheated oven and then turn the oven down to 150C fan or 170C conventual and bake for 40 minutes. When the time is up turn off the oven and leave the meringues in the cooling oven for an hour. Take out and eat right away! You have waited long enough!

Ignoring the fact that there is sugar in these they are basically egg whites and egg whites are pretty good for you. Want to know more about how eggs are good for you or you are just curious about eggs, like egg safety or how many calories are in an egg, then the British Lion Egg website has lots of information. They are the people who give eggs stamps of approval!

notes: in association with British Lion Eggs - vouchers were provided for eggs to use in my baking adventures! Watch out for the symbol! I'm sure you've seen it before, it's stamped right on the egg!

remember: Egg whites will not beat properly if there is even a tiny little bit of yolk in it, it’s best to crack your eggs into two separate bowls and add the egg whites to your mixing bowl one at a time. It only takes the fourth egg yolk to break and you’ll have to start again! Also saying that make sure the mixing bowl is super clean and dry!

I purchased Pumpkin Spice last year when I was visiting my parents, but if you want to make your own it’s easy using spices in your cupboard! How To Make Pumpkin Spice: Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginge,  2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves

Pumpkin Spice Meringues: 

How to use up leftover Chocolate {Post Easter Post}

It’s not very often that I have the problem of having so much chocolate I don’t know what to do with it.

Unless of course it’s a popular National Holiday! My whole family received an abundance of chocolate this weekend.  

So, I thought like my “How to use up leftover Candy {Post Halloween Post} I would share a way to use up all those Easter eggs.

I was brainstorming a few ideas of ways to use up the inevitable excessive amount of chocolate we were surely to receive. I wasn't disappointed! We had chocolate in the shape of eggs, bunnies, and lambs! But until I knew what sort of chocolate I’d have leftover I waited to decide on what to make!

Then I received an egg with Caramel Truffles and bought my girls ones with Rainbow Chocolate Buttons and thought cupcakes!

So, I put the truffles inside the cupcakes and used the buttons as decoration. I then used the chocolate eggs in the cake and the frosting!

I could totally survive out in the wild with the skills I have to use up everything in my possession!

Milk Chocolate Cupcakes

40g unsalted butter, softened

140g golden caster sugar

120g self-rising flour

1tsp baking powder

100ml double cream

1 medium egg

100g Milk Chocolate Easter Egg, melted

Pre-heat oven to 170C/325F/gas3 and line your cupcake pan with 8-10 liners.

Beat the butter, sugar, flour, and baking powder until it looks like sand. Add half of the cream and mix until just combined. Add the rest along with the egg and melted chocolate and beat until just combined.

Place a heaped dessertspoon full of batter into each case, then place a truffle the middle of each case squishing down a little so the batter touches the sides. The place another heaped dessertspoon on top. I just made sure the top and bottom batter touched around the truffle before placing in the oven and baking for 25 minutes. A skewer test won’t work here if placed in the middle, as you will get the gooey truffle. Around the edges should give you an idea. Place on a rack to cool, but be careful the truffles do sink to the bottom and the caramel could leak out and could burn you. While cooling make the...

Milk Chocolate Frosting:

210g unsalted butter, softened

150g icing sugar

1 tbsp double cream

100g Milk Chocolate Easter Egg, melted

Beat the butter until smooth, and then add the icing sugar and double cream. Once it’s smooth you can add the melted chocolate and mix until combined.

to finish:

Milk Chocolate Frosting

Rainbow Chocolate Buttons

Using a spatula frost the cupcakes and decorate with the buttons.

Enjoy!

I should have stuck with a recipe I was more comfortable with for the cupcakes. They turned out good and edible, both a bonus. It just wasn't what I wanted; we are always our own worst critics.

The tops sunk, which may have been me, I turned them around to try to achieve a more even bake. Which I left out of the instructions, so you don’t have the same thing happen to you! I made 10, but I think I would have been better to make 9.

The frosting, I’m not going to lie, I just winged it. It was pretty buttery. 

I haven’t done a proper shop since I got back from Scotland and I had very little icing sugar so I have given you how I made the frosting, but please feel free to use your favorite tried and tested chocolate frosting!

notes: The chocolate caramel egg was provided for me by Sainsbury's (c.2104), the other I bought, please see my contact/policy page above for further information. Recipe was adapted from Jo Wheatley’s A Passion for Baking. Which I reviewed here! For another way to use up leftover holiday treats see my Leftover Halloween Candy Rocky Road!  

How to Convert Butter

How I Convert Butter

For recipes on United Cakedom

Sticks	Cups	Tablespoons	Ounces	Grams
2	1	16	8	228
1 ½	¾	12	6	171
1	½	8	4	114
¾		6	3	85.5
½	¼	4	2	57
¾		2	1	28.5

notes: not all butter is created equal, it depends on where you live and what your the cows ate and the amount of water etc... but generically you should be okay with any butter from the store. Try different butters until you find one you like to work with! 

How to Make Cake Flour

As far as I am aware Cake Flour isn't available here in the UK. I have in the past just substituted plain flour and ended up with varying results. Therefore I wouldn't suggest doing that.

After a little research I have found the secret to making my own. You will need a US measuring (1) cup, a measuring tablespoon, plain flour, and corn flour (known as corn starch in the US).

Place two tablespoons of corn flour into your measuring cup.

Then fill up the cup with plain flour. I usually pour my flour into the cup because the bag is hard to get a cup in and out of without making a huge mess.

If you are of the dipping and leveling then do that with your flour, then take out 2 tablespoons and add in 2 tablespoons of corn flour. Which ever method is easiest for you.

I have a few cakes and bakes to make that are American that require Cake Flour so I made 2 cups to start with. It's so easy that you can make it as you need it or make it in advance and store it in the cupboard!