With the New Year festivities nearing we all like to partake in a celebratory drink to see in the glimmering fireworks. With that in mind why not try whipping up some quirky liquorice and black raspberry liqueur macarons for your party guests! These Liquorice and Raspberry Chambord Macarons have been specially created for The Devilled Egg by Juniper Cakery. The dark grey shells flavoured with liquorice root powder are filled with a sweet yet tart raspberry Chambord buttercream; perfect for the adventurous soul with a sweet tooth. Be warned, however, as macarons are somewhat of an art form and science to perfect so don’t be disheartened if you struggle with them at first. Once you perfect them and get used to creating them you’ll become a little obsessed with these tempestuous treats! For the full recipe visit The Devilled Egg blog.
Visiting the seaside isn’t just a tradition enjoyed by people all over the UK, it’s what makes a summer for some people! With this in mind we created a novelty beach themed cake full of vanilla buttercream and raspberry jam to recreate classic raspberry ripple ice cream. This sandcastle cake is perfect for a nostalgic summertime treat so why not try our recipe below for themed parties and picnics at the beach!
Basic Cake Recipe (Makes two 8″ layers and two 6″ layers)
Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining and mix for about 5 minutes.
Pour batter in the pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step four times for each circle layer or put an 8″ and a 6″ layer in at the same time.
Add half of the of butter diced into pieces. Cream the butter in a mixer. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture.
Easy Raspberry Jam Recipe
500g jam sugar (should contain pectin)
Add raspberries and the juice of one lemon into a large saucepan. Mash the raspberries and leave to cook for 5 minutes until stewing a little.
Sieve your raspberry pulp. Use a wooden spoon to push the berries through if needed. Place your raspberry juice AND pulp back into the pan and gradually stir in the sugar.
Pour into clean jars, seal and leave to cool before using!
600g digestive biscuits
Place half of the digestive biscuits into the food processor. Blitz on full power for about five seconds. If the biscuits are sand-like tip them into a bowl, place the other half of the digestive biscuits in the processor and repeat.
Decorating this cake is fun and simple and there is no reason to worry about straight edges! Sandwich your layers together adding swirls of raspberry jam and vanilla buttercream. With the left over vanilla buttercream crumb coat each tier with a generous amount and any imperfections will only add to the authenticity of a sandcastle cake!
Once both tiers are covered begin applying your biscuit crumb ‘sand’. Have fun with this by throwing it, patting it, smoothing it until the cake is fully covered and appropriately sandcastle- like!
Finally, to add a burst of colour, why not make some pinwheels as pictured above? Or even seaside flags or chocolate seashells and seahorses!
Bergamot has a wonderfully soft floral and citrus taste which pairs perfectly with tart flavours. For this cupcake recipe we teamed it with tangy raspberries baked inside. Another great thing about baking with bergamot extract is the smell; be prepared for a lovely earl grey tea scent travelling through your home when you have these cupcakes in the oven! Why not follow our recipe below for a batch of cupcakes perfect for an afternoon treat.
Step one: Preheat your oven to Gas Mark 3/325F/170C
Step two: Cream the butter with sugar and once well mixed add in the flour and then the eggs.
Step three: Set out twelve cupcake cases in your pan and fill each case 2/3 full. Push your raspberries into each cupcake case full of batter.
Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.
Bergamot Buttercream recipe
We make our buttercream using our own intuition. We’ve tried countless recipes; all of which failed to pass our taste and stability tests. It’s best that you begin to develop an ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…
As the end of summer looms beaches across the UK are jam-packed with holiday makers hoping to enjoy the last bit of warm weather. We too enjoyed a trip to the seaside where we were on a mission to eat lots of fruity ice cream and make sandcastles. When we returned home we were inspired to put the two together and create a raspberry ripple sandcastle cake for this month’s happy egg co. recipe!
The tart bursts of flavour from fresh raspberries remind us of past, and recent, visits to the beach on a typical British summer day. Classic flavours like vanilla, chocolate, strawberry, raspberry ripple and banana would attract adults and children alike to ice cream parlors and vans across the country. Raspberry ripple was always our favourite but it wouldn’t be a ‘ripple’ if it wasn’t accompanied by another classic flavour, vanilla!
Pairing fresh, homegrown raspberries and vanilla pod infused buttercream is a great, simple way to recreate a seaside staple! The fun, novelty sandcastle cake for this month is a wonderful way to enjoy the remaining sunshine from the comfort of your own home!
Step one: Combine all of the ingredients (except the colourings and flavourings) together in a large bowl. The mixture will become thick and sticky so be prepared for a little work.
Step two: Now you can add whatever colour or flavour you wish to the mixture.
Step three: If you require multiple colours divide the mixture into separate bowls.
Step four: Fill your piping bag(s) with your sprinkle mixture and pipe long lines or dots onto a flat surface with parchment paper. Note: If you make dots they will end up having the shape of chocolate chips.
Step five: Leave to dry out for 24 hours (This is essential!) and then you can chop them up using a spatula.
Step six: Now sprinkle onto your baked goods and enjoy!