www.thegoodowl.co.uk
www.thegoodowl.co.uk

Why hello there, Today's post is a little different to my usual design shenanigans - I've been umming and ahhing about posting this type of post for a while but when I saw the beautiful Briar from The Briar Rose  post #TheGreatBloggerBakeOff tag I knew I had to get involved. It was started by Laura from I Love Crafty and Shannon from Mumma Told Me So and the idea is every Tuesday we spend the day baking and on Wednesdays we all post our creations, it wont be competitive like the show, but there will be lots of yummy recipes shared which we can all try out!




www.thegoodowl.co.uk


Let me start off saying I'm really not the best at baking, I constantly battle with deflated cakes and burnt pastry's - so between you and me I try my best to avoid doing it and cheat wherever possible..  However with Paul Hollywoods blue eyes piercing at me through the screen I decided to banish my grudges with the unforgiving ways of baking and just go for it - And go for it I will! The first round is.. well as you have probably already guess given the giant picture above, cakes! I deiced to go for a triple layer Vanilla sponge with Raspberry puree and Mascarpone Cream Filling, Okay so maybe for someone who struggles to get cupcakes to rise this was a bit over optimistic, but I think I've done alright, Yes the decoration could be better but I'm quite happy with it. Oh and it tastes so good and judging by my Boyfriend and Family's faces they enjoyed it to, So if you want to find out how I made this read on!

Ingredients
For the cake

  • 3 8 Inch Cake Tins
  • 8oz Self Raising Flour
  • 4 Large Eggs
  • 8oz Butter 
  • 6 oz Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
For the Mascarpone Cream
  • 1 Cup(250 gr)  Mascaropne
  • 1 Cup (250ml) Whipping Cream
  • 1/4 Cup Icing Powder
  • 2 Tsp Gelatine
  • 2 Tsp Water
  • 2 Tsp Vanilla Essence
For The Raspberry Puree
  • 2 1/2 Cup Raspberry's 
  • 1/2 Cup Caster Sugar
  • 2 Tbsp Water
For The White Chocolate Icing
  • 1 Bar White Baking Chocolate 
  • 1/4 Cup Whipping Cream 
  • 4 Tbsp Butter
Ready? Lets Bake
The Sponge

  1. Pre-Heat the oven to gas mark 3, 325°F (170°C) 
  2. Put the butter In a large bowl and with a wooden spoon or a hand mixture soften the butter
  3. Add the sugar gradually whilst mixing
  4. In a separate bowel combine the eggs and mix 
  5. Add the Vanilla
  6. Gradually add the eggs whilst mixing
  7. Sieve the flour and add gradually to the mixture (You guessed it keep mixing) 
  8. Line the tins with parchment paper and divide the mixture between the 3.
  9. Place in the middle shelf (You may need to keep rotating the tins) for 30 mins until the top turns golden and the knife comes out clean.
The Mascarpone Cream
  1. In a small bowl combine the Gelatine and water, wait 5 minutes.
  2. Add the Mascarpone, Cream, Sugar and Vanilla to a bowl and mix either with a hand mixer or a stand.
  3. Add the Gelatine and continue to mix for roughly 3 minutes.
The Raspberry Puree
  1. Add half of the Raspberries to a saucepan and cook on a low heat for about 15 minutes, until it thickens.
  2. Take off the heat and let it cool and blend in a food processor until its smooth
  3. Push through a sieve to remove the seeds, or through a muslin cloth. 
  4. Add the remaining whole raspberries.
The White Chocolate Icing 
  1. Heat the cream on a low heat in a saucepan, don't boil it just let it simmer.
  2. Add the white chocolate pieces and keep stirring until its all melted
  3. Turn off the heat and let it cool, transfer to a medium size bowl 
  4. Gradually add the butter to the mix and combine with a  hand mixer for roughly 10 minutes (Your allowed to break for tea) 
  5. Optional You can also add icing powder, because why not!
  6. Place in the fridge to keep cool
Lets Build a cake
  1. Once the cake as cooled carefully level out the sponges (Either with a big bread knife or a cake leveler) 
  2. Pipe a border around the edge of the 1st layer - This stops the Raspberries from escaping
  3. Fill with half of the raspberry puree
  4. Swirl some more of the cream into the mix so there are not gaps
  5. Add the second layer on top and repeat the process
  6. Finish with the third layer
  7. Using a Palliate knife (Who am I kidding I used a butter-knife but a palliate knife would be so much easier) smooth the icing on to the cake. Once you have done one layer place in the fridge to set.
  8. Once the icing has set (Rougly 20 mins) Add another Layer, you can do this process as many times as you need.
  9. Decorate with Fresh Rasberries
  10. Using a flour sieve sprinkle icing powder over the top for decoration
  11. Sit down and marvel at your genius! You can allow people to try it on the basis they make you tea and allow you to have full control of the remote.
www.thegoodowl.co.uk

I would love to hear if you guys try this recipe, so make sure you send me a cheeky tweet or tag me on Instagram. Ill also leave the links below of the other guys cakes as and when I get the links so keep checking back or just search the Hashtag #ThegreatBloggerBakeOff

This was so fun to do and I'm so excited to watch The Great British Bake off will you be tuning in tonight? I think next week the challenge is biscuits so stay tuned!


- Charlotte
You Can Keep In Touch Via:


www.thegoodowl.co.uk
www.thegoodowl.co.uk

Why hello there, Today's post is a little different to my usual design shenanigans - I've been umming and ahhing about posting this type of post for a while but when I saw the beautiful Briar from The Briar Rose  post #TheGreatBloggerBakeOff tag I knew I had to get involved. It was started by Laura from I Love Crafty and Shannon from Mumma Told Me So and the idea is every Tuesday we spend the day baking and on Wednesdays we all post our creations, it wont be competitive like the show, but there will be lots of yummy recipes shared which we can all try out!




www.thegoodowl.co.uk


Let me start off saying I'm really not the best at baking, I constantly battle with deflated cakes and burnt pastry's - so between you and me I try my best to avoid doing it and cheat wherever possible..  However with Paul Hollywoods blue eyes piercing at me through the screen I decided to banish my grudges with the unforgiving ways of baking and just go for it - And go for it I will! The first round is.. well as you have probably already guess given the giant picture above, cakes! I deiced to go for a triple layer Vanilla sponge with Raspberry puree and Mascarpone Cream Filling, Okay so maybe for someone who struggles to get cupcakes to rise this was a bit over optimistic, but I think I've done alright, Yes the decoration could be better but I'm quite happy with it. Oh and it tastes so good and judging by my Boyfriend and Family's faces they enjoyed it to, So if you want to find out how I made this read on!

Ingredients
For the cake

  • 3 8 Inch Cake Tins
  • 8oz Self Raising Flour
  • 4 Large Eggs
  • 8oz Butter 
  • 6 oz Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
For the Mascarpone Cream
  • 1 Cup(250 gr)  Mascaropne
  • 1 Cup (250ml) Whipping Cream
  • 1/4 Cup Icing Powder
  • 2 Tsp Gelatine
  • 2 Tsp Water
  • 2 Tsp Vanilla Essence
For The Raspberry Puree
  • 2 1/2 Cup Raspberry's 
  • 1/2 Cup Caster Sugar
  • 2 Tbsp Water
For The White Chocolate Icing
  • 1 Bar White Baking Chocolate 
  • 1/4 Cup Whipping Cream 
  • 4 Tbsp Butter
Ready? Lets Bake
The Sponge

  1. Pre-Heat the oven to gas mark 3, 325°F (170°C) 
  2. Put the butter In a large bowl and with a wooden spoon or a hand mixture soften the butter
  3. Add the sugar gradually whilst mixing
  4. In a separate bowel combine the eggs and mix 
  5. Add the Vanilla
  6. Gradually add the eggs whilst mixing
  7. Sieve the flour and add gradually to the mixture (You guessed it keep mixing) 
  8. Line the tins with parchment paper and divide the mixture between the 3.
  9. Place in the middle shelf (You may need to keep rotating the tins) for 30 mins until the top turns golden and the knife comes out clean.
The Mascarpone Cream
  1. In a small bowl combine the Gelatine and water, wait 5 minutes.
  2. Add the Mascarpone, Cream, Sugar and Vanilla to a bowl and mix either with a hand mixer or a stand.
  3. Add the Gelatine and continue to mix for roughly 3 minutes.
The Raspberry Puree
  1. Add half of the Raspberries to a saucepan and cook on a low heat for about 15 minutes, until it thickens.
  2. Take off the heat and let it cool and blend in a food processor until its smooth
  3. Push through a sieve to remove the seeds, or through a muslin cloth. 
  4. Add the remaining whole raspberries.
The White Chocolate Icing 
  1. Heat the cream on a low heat in a saucepan, don't boil it just let it simmer.
  2. Add the white chocolate pieces and keep stirring until its all melted
  3. Turn off the heat and let it cool, transfer to a medium size bowl 
  4. Gradually add the butter to the mix and combine with a  hand mixer for roughly 10 minutes (Your allowed to break for tea) 
  5. Optional You can also add icing powder, because why not!
  6. Place in the fridge to keep cool
Lets Build a cake
  1. Once the cake as cooled carefully level out the sponges (Either with a big bread knife or a cake leveler) 
  2. Pipe a border around the edge of the 1st layer - This stops the Raspberries from escaping
  3. Fill with half of the raspberry puree
  4. Swirl some more of the cream into the mix so there are not gaps
  5. Add the second layer on top and repeat the process
  6. Finish with the third layer
  7. Using a Palliate knife (Who am I kidding I used a butter-knife but a palliate knife would be so much easier) smooth the icing on to the cake. Once you have done one layer place in the fridge to set.
  8. Once the icing has set (Rougly 20 mins) Add another Layer, you can do this process as many times as you need.
  9. Decorate with Fresh Rasberries
  10. Using a flour sieve sprinkle icing powder over the top for decoration
  11. Sit down and marvel at your genius! You can allow people to try it on the basis they make you tea and allow you to have full control of the remote.
www.thegoodowl.co.uk

I would love to hear if you guys try this recipe, so make sure you send me a cheeky tweet or tag me on Instagram. Ill also leave the links below of the other guys cakes as and when I get the links so keep checking back or just search the Hashtag #ThegreatBloggerBakeOff

This was so fun to do and I'm so excited to watch The Great British Bake off will you be tuning in tonight? I think next week the challenge is biscuits so stay tuned!


- Charlotte
You Can Keep In Touch Via:


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