Browsing Tag

raspberry

16th March 2017 // 0 Comments

Recipe: Raspberry and Lemon Meringue Eclairs!

Delicious Raspberry and Lemon Meringue Eclairs recipe via Juniper Cakery

If you’ve been searching everywhere for the perfect treat you can surprise mum with this Mother’s Day then look no further. Our Raspberry and Lemon Meringue Eclairs recipe is pretty much irresistible. Seriously… light airy choux pastry? Check. Zesty lemon? Check. Fruity raspberry? Check. Whipped chantilly cream? Check. Plus, get extra points for piping pretty meringue rosettes on top and torching them for a slight caramelised crunch!

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Raspberry Lemon Meringue Eclair recipe via Juniper Cakery

Raspberry and Lemon Meringue Eclairs recipe!

Makes approx… 10 large eclairs

Ingredients and tools needed for the choux pastry…

Ingredients and tools needed for the filling…

Ingredients needed for the pink raspberry topping…

Ingredients and tools needed for the Italian meringue topping...

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Step 01:

Let’s start by making the fluffy choux pastry! Pre-heat your oven to 200C/180C fan/400F/Gas mark 6. In a saucepan add your diced salted butter and water and heat until the butter has melted. Once melted turn the heat up so that the ingredients come to a boil.

Raspberry and Lemon Meringue Eclairs by Juniper Cakery

Step 02:

As soon as the butter and water mix boils add in your plain flour and mix well until a ball of somewhat shiny dough forms. Nothing should stick the sides of your saucepan at this point.

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Indulgent Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Step 03:

This step takes a bit of energy and strength so keep that in mind. Gradually add in your beaten egg whilst stirring the dough vigorously. Your dough should get slightly stiffer and glossier as you add the eggs!

Step 04: 

Lightly spritz your silpat / silicone baking mat(s) with a little water.

Mother's Day eclairs recipe by Juniper Cakery

Step 05:

Now add the choux pastry mix to a piping bag fitted with a large plain round tip and pipe equal sized lines of dough along your baking trays. For our eclairs we were feeling pretty generous so we made sure to pipe out fat lines of the choux mixture. Generally, your eclairs can double and even triple in size in the oven so keep this in mind!

Mother's Day eclairs recipe from Juniper Cakery

Step 06:

Now place in your pre-heated oven and bake for 30-40 minutes!

To test if your eclairs are ready you’re going to have to remove one from the oven and slice it open. They tend to weigh or feel a lot heavier than they look. The inside of your eclair should also feature a lovely hollow middle and should feel a little dried out – perfect for fillings!

Pink raspberry glaze for eclairs, profiteroles and donuts via Juniper Cakery

Pink raspberry glaze for eclairs, profiteroles and donuts from Juniper Cakery

Step 07:

While you wait for your choux pastry eclairs to cool down you can begin making and prepping your fillings and raspberry glaze.

To make your pink raspberry glaze add 100g of icing sugar to a bowl along with a few drops (remember to taste test) of raspberry essence, pink food colouring and 2 tablespoons of water. Consistency-wise you want it to be a cross between slow runny honey and toothpaste. Too thin and it will be almost translucent and run everywhere. To thick and it won’t spread across the top of your eclairs very well at all.

When ready cover with cling film and set aside.

Step 08:

Making Chantilly cream is ridiculously easy. We added 300ml of double whipping cream to the bowl of a stand-up mixer along with some vanilla bean paste (put in as much or as little as you like, but always remember to taste test) and with the whisk attachment whip until soft peaks form.

If you begin to over whip your cream (it will look clumpy and grainy) you can save it by just adding in around 3 tablespoons of non-whipped double cream (full fat milk will help too if you’ve used up all your cream).

When ready scoop it into a disposable piping bag fitted with a plain round tip and set aside.

How to make raspberry and lemon eclairs by Juniper Cakery

Step 09:

Yay! Now your eclairs should be cool and ready to begin filling. Take each eclair and with a small sharp knife cut in half before smothering lemon curd onto the inside of both halves.

Learn how to make eclairs by Juniper Cakery

Step 10:

Once you’ve added your lemon curd pipe a dollops of Chantilly cream alternating between fresh raspberries onto the bottom half of your eclair! When done gently sandwich together the top and bottom pieces.

Recipe for raspberry and lemon eclairs by Juniper Cakery

Step 11:

Now it’s time to add that cool bright pink raspberry glaze! We wanted a bit of messy / carefree look so we simply spooned ours on top. You can easily spread the glaze around just using the back of a teaspoon or a palette knife. When done add freeze dried raspberry pieces or even fun sprinkles!

Step 12:

For the insanely light and silky Italian meringue add the egg whites from 4 medium sized eggs and whip until stiff peaks form. Whilst these are whipping add the granulated sugar to a saucepan along with the 6 tablespoons of water and turn the heat on to high. Use a candy thermometer to keep a check on the temperature. You want your sugar syrup mixture to reach 118C / 356F. When it does slowly pour it down the inside of your mixing bowl whilst your whipped eggs are on a low speed.

If you’re still waiting for your sugar mixture to heat up and your eggs are all whipped keep those egg whites moving and switch your mixer to a low setting!

How to make meringue eclairs by Juniper Cakery

Step 13:

Now add your Italian meringue to a disposable piping bag fitted with a closed star piping tip. Pipe little rosettes along top top of each eclair. Start piping from the centre of where you want each individual rose and swirl around to finish on the outside.

Step 14:

For the final finishing touch lightly toast the tops of your italian meringue rosettes with a cooks’ blow torch! Yay!!!

Pink lemon meringue eclair recipe by juniper Cakery

One of the best things about choux pastry is that it is insanely versitile. You can change fillings and toppings for different flavour combos… we love the idea of a Snickers inspired dessert with salted caramel, chopped peanuts and belgian chocolate whipped cream! Plus, there’s no sugar in the bake itself so if you were feeling particularly adventurous you could play with savoury ideas like crème fraîche, sautéed mushrooms, chives, poached eggs and cream cheese!

Pretty raspberry and lemon meringue eclair recipe by Juniper Cakery

28th January 2016 // 0 Comments

Recipe: Homemade Raspberry Curd!

Tasty raspberry curd recipe by Juniper Cakery

It’s coming! Valentine’s Day that is. If there’s someone special in your life or you’d just like to treat a loved one to an extra sweet treat we’re here to offer up one of our very favourite spreads and fillings. A homemade raspberry curd recipe! A generous dollop of our rather tempting raspberry curd recipe is bound to brighten up someone’s Valentine morning. We love it smothered on lightly toasted brioche slices and even as a cheeky filling for a delicious vanilla cupcake! You can be creative and add it on top of fruity pancakes, swirl it into ice cream or layer it on top of cheesecakes (drools…). You can even veg out on a Sunday watching box sets armed with a spoon and a jar of this refreshing spread. We won’t judge you.

Homemade raspberry curd recipe!

Fruity raspberry curd recipe by Juniper Cakery

Ingredients needed…

  • 175g fresh raspberries
  • 100g butter
  • 200g granulated sugar
  • 3 lightly beaten large eggs
  • Finely grated zest of 1 lemon
  • 150ml freshly squeezed lemon juice

01:

To begin making this homemade raspberry curd recipe purée your raspberries in a food processor. Set these aside in a bowl while you prep your other ingredients.

02:

Heat up your butter, sugar, zest and lemon juice in a saucepan set to high. Be careful not to burn your ingredients and stir every so often. Your mixture should be done when the butter has melted and the sugar has dissolved; this should take around 5 minutes or so on the stove top.

03:

Sieve the raspberry purée and the lightly beaten eggs into the heated up mixture to avoid lumps and bumps in your curd. If you like the pulp or as we say in Britain ‘juicy bits’ then you can leave out the sieve if you wish!

04:

Turn the heat back on for 15 minutes or until you feel and see the curd begin to thicken. Be sure to remove from the heat every minute or so to whisk the mixture. This stops the added eggs from cooking too quickly and becoming more of a fruity scrambled egg recipe!

05:

By this stage your card should feel like lightly whipped cream. Once it cools it will firm up into the typical curd-like consistency.

06:

Add your cooled down raspberry curd recipe to clean jars (we like these Kilner jars) and store until you’re ready to use them in the fridge. Curd doesn’t last as long as jams or marmalades due to the egg and butter content so be sure to use it all up within a week!

Delicious and easy raspberry curd recipe by Juniper Cakery

You should now be left with a gorgeously pink and fruity curd that’s utterly perfect for filling layers of freshly baked cakes with, smothering on top of brioche toast or hot crumpets, drizzling and swirling into ice creams or even adding to indulgent pastries. This homemade raspberry curd recipe can even be adapted… why not give blueberry curd a try or be exotic and swap half the raspberries for chopped up mango?

Homemade raspberry curd recipe by Juniper Cakery

22nd January 2015 // 0 Comments

Raspberry, White Chocolate and Pink Peppercorn Cake!

Add a little subtle heat to your Valentine’s Day treats with our fabulous Raspberry, White Chocolate & Pink Peppercorn Cake recipe! This cake is a delight to whip up, but it’s even better to eat! We love the luxurious silky taste of the white chocolate buttercream featuring fruity warm hits of pink peppercorns dotted throughout. Follow our super tasty recipe below for a fantastic treat…

Raspberry, White Chocolate and Pink Peppercorn Cake

Raspberry, White Chocolate and Pink Peppercorn Cake by Juniper Cakery

Recipe for a Raspberry, White Chocolate and Pink Peppercorn cake by Juniper Cakery

Recipe for a fruity yet peppery Raspberry, White Chocolate and Pink Peppercorn cake by Juniper Cakery
(makes approx. 3 x 1″ layers 6″ in diameter)

Ingredients for the vanilla cake

453g self-raising flour
453g caster sugar
453g butter or baking margarine (diced and left at room temperature to soften)
7 medium sized eggs
Vanilla extract

Ingredients for the white chocolate and pink peppercorn buttercream

500g butter
400g icing sugar (approx.)
300g white chocolate good quality callets, buttons or chips
2 tablespoons pink peppercorns

Ingredients for the raspberry preserve

300g fresh raspberries
300g pectin sugar
1 tablespoons lemon juice

To decorate

Fresh raspberries (not frozen)

To bake, fill, cover and decorate your cake

Step 1: Preheat your oven to 170 degrees C / 325 degrees F / Gas mark 3 and grease or line your cake pans.

Pink peppercorn cake recipe by Juniper Cakery

Step 2: Prep your pink peppercorns by adding them to a pestle and mortar to grind down. It’s OK if you have pink husks in your mix as these don’t hinder the taste and texture of your buttercream too much! At this stage you’re simply preparing your peppercorns for your buttercream as this can be a lengthy process. Set aside once crushed and ground.

Step 3: Add diced room temperature butter to a stand up mixer and mix until creamy.

Step 4: Add in the sugar and vanilla extract. Mix well before adding in the eggs.

Step 5: Gradually add in the flour whilst mixing. We add half and mix well before we include the last half of the flour once the first half has been incorporated.

Step 6: Separate your batter evenly between 3 x 6″ circle baking pans (you can use 8″, however, be aware that your layers may be a little thinner once baked)

Step 7: Place in the oven and bake for around 30-40 minutes or until a cake tester is inserted and comes out clean! Once baked remove and leave to cool on a wire rack.

Step 8: To make the buttercream add softened diced butter to a stand up mixer and cream.

Step 9: Sift icing / confectioner’s sugar into the bowl of creamed butter until a consistency and taste you like. When you can taste equal amounts of butter and sugar it’s ready!

Pink peppercorn buttercream by Juniper Cakery

Step 10: Add melted white chocolate and mix on medium speed before adding in ground pink peppercorns you prepared in step 2! Don’t over mix or you’ll be left with lots of annoying air bubbles. Set aside.

Step 11: To create your raspberry jam add your fresh raspberries, lemon juice and water to a saucepan.

Step 12: Cook the preserve ingredients on medium to high heat and stir until the raspberries break down and the mix is a good thick consistency.

Step 13: Remove and transfer to a clean bowl or jar to leave to cool.

Step 14: To assemble cut your cake layers so that each is level and flat. Then fill with your raspberry preserve placing the next layer on top until complete. Once fully stacked remember not to add your jam to the very top/outside layer of cake.

Step 15: With a large angled palette knife smother your white chocolate and pink peppercorn buttercream onto the top and sides of the cake. Use cake scrapers to smooth out your buttercream.

Step 16: Topple fresh raspberries on top to finish!

Raspberry, White Chocolate and Pink Peppercorn cake recipe by Juniper Cakery

Slice of raspberry and pink peppercorn cake by Juniper Cakery

Pink peppercorns make a truly unique and surprising twist to this recipe. They’re sweet and fruity yet exude a subtle hit of pepper heat. To turn it up a notch why not add ground pink peppercorns to your cake batter before baking? Or grind some into your home made raspberry preserve? They pair well with other fruity tastes so if you’re not a fan of raspberries why not try morello cherries, strawberries, tangy lemon curd or even healthy blueberries?

 

18th July 2014 // 3 Comments

Pink Raspberry Cupcakes Recipe!

Fruity raspberry cupcakes are always popular especially when the cold winter months become warmer and brighter. They’re the perfect addition to any fun picnic, garden tea party or after work treat! We love adding little twists to this recipe by adding in mango, passion fruit, peach; baking champagne or lemon into the cake or by the playful addition of popping candy or sherbet into the silky smooth buttercream (always great for those who enjoy a tangy taste). Why not follow our pink raspberry cupcakes recipe below for your next event!

Pink raspberry cupcakes by Juniper Cakery

Raspberry jam filled cupcake by Juniper Cakery

These simple cupcakes are wonderfully perfect for summer get-togethers, fun parties or as a sweet thank you gift for someone special. Personalise each one with thoughtful messages or hand-made fondant toppers for an extra customised feel.

Personally, we love piping our raspberry cupcakes in a simple yet generous swirl of frosting or in a pretty buttercream rose finished with a fondant rose leaf. Other rather fabulous ways to decorate these little gems is to adorn the tops with fresh sugar-coated raspberries, raspberry coulis, sprinkles, white chocolate curls, sugar pearls, sugar flowers or gorgeous edible petals!

Raspberry cupcakes in a row by Juniper Cakery

Vanilla Cupcakes Recipe (Makes approx. 12 cupcakes)

  • 226g self raising flour
  • 226 butter
  • 226g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract or bean paste

Step 1: Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases.

Step 2: Cream your butter and sugar first and when ready add your eggs and vanilla.

Step 3: Once combined add the flour, mix well and pour your batter into your cases.

Step 4: Bake for around 20-30 minutes or until a cake tester comes out clean when tested.

Gorgeous pink raspberry cupcake by Juniper Cakery

Pink Raspberry Buttercream

  • 500g softened butter
  • 400g-500g icing sugar
  • raspberry extract
  • Pink gel food colour

Step 1: Cream your softened butter in a stand up mixer.

Step 2: Sift your icing sugar and this add to your butter. Cream together.

Step 3: Add in your raspberry extract to flavour your frosting. We add in around 2 teaspoons, but you should add in whatever amount tastes best for you!

Note: You can add in lots of crushed or blitzed raspberries if you wish, however, this will add lots of extra moisture into your buttercream making it sloppy in texture. Our tip for adding in raspberries would be to add equal measures of raspberries and caster sugar to a pan and reduce down into a sticky syrup before adding to your buttercream.

Pink raspberry cupcake by Juniper Cakery

Raspberry Preserve Recipe

  • 1oog fresh raspberries
  • 100g caster sugar
  • 1 tablespoon lemon juice

Step 1: To a saucepan on high heat add all of your ingredients.

Step 2: Bring to the boil and then turn the heat down to medium heat.

Step 3: Leave to simmer until thick and jam-like in consistency.

Step 4: Pour into clean jars and leave to cool.

Must try this raspberry cupcake by Juniper Cakery

To assemble your cupcakes core using a good cupcake corer and spoon your cooled down raspberry preserve into the cored centre of the cupcake. Add your fruity pink buttercream to a piping bag fitted with any piping tip you desire (we used a large plain round nozzle) and pipe generous swirls on top of your cakes!

Raspberry Cupcake by Juniper Cakery

Why not add some extra indulgence just for the grown-ups to your batch of pink raspberry cupcakes with a splash of King’s Ginger, Taittinger champagne or Raspberry Chambord in your preserve and buttercream for a fabulously boozy treat! We love the idea of a sherbet lemon cupcake that’s been infused with some zesty King’s ginger liqueur, filled with Charmbord and fresh raspberry confiture and swirled with fruity raspberry buttercream!

Top 101 Summer Recipes by Amara Living

Wow! This recipe was selected as one of Amara Living’s Top 101 Summer Recipes! Check out their blog post here for 100 other fabulously mouth-watering recipes!

9th April 2014 // 0 Comments

Kangaroo Sprinkle Party Cake!

Yesterday our friend Tammie flew over from Australia to visit everyone and, of course, we saw it as a great ‘hoppertunity’ to create this adorable kangaroo party cake! We entertained ideas from Moomins to luggage cakes before settling on having the cake topper be a hoppy little ‘roo. 

fondant kangaroo by Juniper Cakery

The cake itself is a lovely pink lemonade flavour; perfect for spring! Inside are layers of natural lemon extract infused cake filled with a generous amount of home made raspberry jam. We then smothered the cake in raspberry buttercream and added fun rainbow sprinkles!

Rainbow sprinkles on a pink cake by Juniper Cakery

Rainbow sprinkles on a pink buttercream cake by Juniper Cakery

Pink rainbow party cake with kangaroo figure by Juniper Cakery

This cake was also a belated birthday offering for Tammie so we whipped it up with a little birthday party theme too. We popped a colourful little party hat atop of our fondant ‘roo as well as a brightly coloured blossom nestled in her pouch.

Kangaroo cake by Juniper Cakery

 

 

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