Browsing Tag

recipe

17th March 2017 // 0 Comments

St Patrick’s Day Recipe: Cookies & Irish Cream Marshmallows!

Tasty Cookies and Irish Cream Marshmallows by Juniper Cakery

We thought we’d whip (pun intended) up a delicious and easy recipe for St. Patrick’s Day. This sweet is strictly adults only as we’ve added a boozy twist to the classic Cookies & Cream flavour. Say hello to our Cookies and Irish Cream marshmallows recipe!

Easy cookies and Irish cream marshmallows by Juniper Cakery

Makes approximately… 14 large marshmallow squares

Ingredients and tools needed…

Irish cream marshmallow recipe by Juniper Cakery

Step 01:

Lightly coat your square cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking!

Delicious cream marshmallow recipe by Juniper Cakery

Step 02:

Prep your cookies by cutting each up into rough quarters and set aside. Also, try not to eat any!

Step 03:

Our cookies and irish cream marshmallows recipe uses gelatine sheets instead of powder so bear this in mind. Add 9 sheets of gelatine to 140ml of warm water and leave to soak. These should turn into jellied sheets in around 7 minutes. When ready pour the gelatine and water into the clean bowl of a stand-up mixer. Also, make sure you have a whisk attachment fitted!

Step 04:

Add the sugar, corn syrup and water together in a medium sized saucepan. Turn your heat up to high and leave the mixture to boil until 115 degrees Celsius (or 238 degrees Fahrenheit). You’re going to need a candy or jam thermometer for this step so you can keep an eye on the heat!

Step 05:

When the sugar syrup is at the perfect temperature switch on your mixer to a slow setting (around 2 on a KitchenAid). Slowly pour the syrup into the bowl to mix with the gelatine while whisking. After a minute or two switch up the speed to medium then after a another minute or two turn it up to high (10 on a trusty KitchenAid), add in your vanilla paste (or extract if you like) and leave to mix until you’re left with soft clouds of marshmallow! Yay!

Delicious cream marshmallow recipe from Juniper Cakery

Step 06:

Now you’ll need to work fairly quick to colour and flavour a little bit of your marshmallow mix for the swirl! Scoop around 4 tablespoons out and dollop into a clean bowl. Then change the speed of your mixer to a medium setting to keep the marshmallow moving. If you keep the mixer switched off then that marshmallow mixture is going to start setting!

Add a little food colour and the 3 tablespoons of Irish cream to your separated mix and quickly mix together. Don’t worry if everything looks curdled and weird. Just keep stirring everything and it will begin to come back together.

Step 07:

Now turn your mixer off and scoop some of your plain marshmallow into your cake pan. Use a spatula or palette knife to smooth it out to the sides and corners.

Sprinkle in your crumbled cookies and dollop small teaspoon amounts of your Irish cream swirl on top before marbling it into the white with your palette knife!

Oreo cookies and Irish cream marshmallow recipe from Juniper Cakery

Step 08:

Repeat step 07 until you’re happy with the size or amount of layers you have! Leave to set for approximately 3 hours.

Oreo cookies and Irish cream marshmallow recipe via Juniper Cakery

Step 09:

When your marshmallow is ready to cut up coat a large sharp knife with your sugar and cornflour mix and simply slice through. Your marshmallows can be whatever size you want, however, for these going big is a good option just so you can get a good amount of broken cookies and that Irish cream swirl!

Step 10:

Roll every side of your homemade cookies and Irish cream marshmallows with some more of the icing sugar and cornflour mix to stop them from sticking to everything else (hands, plates, boxes… each other).

Cookies and Irish cream marshmallow recipe from Juniper Cakery

Now enjoy! Drop these babies into some Irish coffee or even a creamy Bailey’s hot chocolate for one insanely indulgent treat! You can even tweak the recipe slightly and swap the cookies for chunks of chocolate or try a dash of whisky instead? To turn this recipe into something kid friendly (and still celebrate St. Patrick’s Day) use peppermint flavouring with a touch of green colouring in place of the Irish cream.

19th January 2017 // 0 Comments

Recipe: Strawberry and Chantilly Cream Rosette Pavolvas!

Valentine's Day strawberry pavlova recipe by Juniper Cakery

February 14th is coming and you may be wondering what sweet treat you can whip up! Whether it’s for you and your Valentine, a room full of your best friends or just for yourself our recipe for mini strawberry and Chantilly Cream pavlovas is a must. Perfectly pink meringue rosettes layered with vanilla infused whipped cream and fresh strawberry filling!

Valentine pavlova recipe by Juniper Cakery

Strawberry and Chantilly cream pavlovas recipe!

Ingredients and tools needed for the meringue rosettes… (makes approx. 10-12 meringue roses)

For the Chantilly cream…

You’ll also need…

  • Fresh strawberries
  • Candy, roses, meringues etc (to decorate)

How to whip up and bake your meringue rosettes…

01: First let’s start by making the meringue roses for your strawberry and Chantilly cream pavlovas! Pre-heat your oven to 160 degrees C (fan) / 180 degrees C (non-fan) / 325 degrees F / gas mark 4.

Easy Valentine pavlova recipe by Juniper Cakery

How to bake pavlova meringues by Juniper Cakery

02: Pour out your caster sugar onto a baking tray and place in your pre-heated oven for 5 minutes. This step really helps all that sugar dissolve better and quicker into the whipped egg whites which means wonderfully smooth meringues!

How to make pavlova by Juniper Cakery

Easy meringue recipe by Juniper Cakery

03: While your caster sugar is in the oven add egg whites to the metal bowl of a stand-up mixer. Mix on high with the whisk attachment until frothy (basically… a little like cappuccino foam). When the eggs are ready add in the cream of tartar and mix until combined.

Tip! Any grease left over from cake batter or buttercreams etc can ruin your egg whites. Make sure that you clean up any mixing bowls properly, give them a quick wipe down with lemon juice if you’re unsure, and try to always use metal bowls (plastic or wood can hold in fat and grease).

Meringue recipe by Juniper Cakery

04: Slow down your mixer to a medium speed and spoon in your heated sugar mix a tablespoon at a time. Your meringue should begin to look glossy and it should begin to stiffen up too.

How to make strawberry meringues by Juniper Cakery

05: Now it’s time to add in your colour and flavour. When it comes to adding in any colouring or extracts you should always start small and build it up to the tint or flavour strength you like. It is so much easier to add than to remove! We wanted a pale pink for our meringue rosettes so we added approximately 1 drop of Rainbow Dust’s Strawberry colour from their Pro Gel range.

For extracts one of our favourite brands is Uncle Roy’s. We used up to 6-8 drops of their fruity strawberry essence. Try not to add too much as this can mess around with the consistency of your meringue.

Quick meringue recipe by Juniper Cakery

Easy and quick meringue recipe by Juniper Cakery

Once you’ve added in your colouring and/or flavouring whip until lovely stiff peaks form. Your meringue should hold its shape well and any peaks should not droop or flop over.

How to pipe meringue rosettes by Juniper Cakery

06: Add your meringue mixture to a piping bag fitted with a closed star tip (we love the 855 by Ateco and 2D by Wilton for roses).

How to make meringue rosettes by Juniper Cakery

07: To pipe begin where the centre of your rose will be, pipe a little out and then pipe slightly overlapping the center and around it. Two or even 3 ’rounds’ encircling the centre is a good amount. When you’re finished simply stop applying pressure to your bag and flick the end of your rose and meringue mixture.

08: Place your meringue rosettes in the oven to bake for around 25 – 35 minutes. We use a convection oven (which is basically a fan assisted oven) so it took only 25 minutes for our kisses to be done.

How to make meringue roses by Juniper Cakery

09: Remove from the oven once they’re ready and set them aside to cool down.

How to make Chantilly cream!

How to make Chantilly cream by juniper Cakery

01: Whilst waiting for your meringues to cool create your tasty Chantilly cream! Add your double (also called heavy or even whipping) cream to a clean stand-up mixer bowl along with a tablespoon of good quality vanilla bean paste. Whip until soft silky clouds of whipped cream forms.

Tip! If you’ve over whipped your cream and it begins to look grainy or lumpy you can save it so don’t worry! If you have any unwhipped cream left over add around 1-2 tablespoons into your whipped cream and very quickly mix it together with your stand-up mixer. No left over cream? Just add the same amount of full fat milk and whip!

 

How to assemble your mini strawberry and Chantilly cream pavlovas!

Fun Valentine's Day pavlova recipe by Juniper Cakery

01: Start by laying one of your pretty meringue rosettes down. It’s best to build up your pavlovas onto whatever you’re going to be serving them on… plates, mini cake stands or even small cake boards!

Pink Valentine pavlova recipe by Juniper Cakery

02: With a tablespoon scoop a dollop of your Chantilly cream and drop it onto your first meringue rosette.

How to assemble a pavlova by Juniper Cakery

03: Slice up slim slivers of strawberries and layer on top of the cream.

Assemble a Valentine pavlova by Juniper Cakery

04: Add a smaller dollop of cream on top of the strawberries. This will help your next meringue rosette stay in place.

Strawberries and cream pavlova recipe by Juniper Cakery

05: Take your next meringue rosette and gently place this on top sandwiching the strawberry filling and cream between both meringues.

06: Repeat steps 02-04 for the final layers. We stacked out pavlovas with three layers of pink meringue roses, but you can have them as tall or short as you like!

Strawberries and Chantilly cream pavlova recipe by Juniper Cakery

07: Now for the super fun part… decorating them! Add a dollop of Chantilly cream on top and get creative!

To decorate ours we kept it simple and opted for large bloom pink roses. You can use whatever you like. Some sweet ideas include… edible petals, candy, mini donuts or fancy chocolate truffles!

You can easily swap the flavours over to something else if you like. Instead of strawberries try sugared raspberries, or even brandy laced cherries with roughly chopped pistachios!

Pink Strawberries and Chantilly cream pavlova recipe by Juniper Cakery

15th December 2016 // 0 Comments

Recipe: Festive White Chocolate Rocky Road!

Easy white chocolate rocky recipe by Juniper Cakery

It’s time for our very last recipe of the year! OK, this sounds pretty extreme until a look at the calendar reveals that there’s now just over 2 weeks left until the end of 2016. Crazy right? Anyway, we thought we’d end the year on one ridiculously quick and easy recipe so don’t worry… no hours squished in a packed kitchen (some of those turkeys are humungous) trying to rustle up impressive sweets to add to the dessert table. Nope. This one is so simple you could even whip it up as a special treat for yourself for coping with Christmas preparation stress. Read on for our festive white chocolate rocky road recipe!

Rocky road with white chocolate by Juniper Cakery

White chocolate, cranberry and pistachio rocky road recipe by Juniper Cakery

Festive white chocolate rocky road recipe!

Ingredients & tools needed… (makes approx. 6 servings)

Festive rocky road recipe by Juniper Cakery

01: Gather up all your ingredients. To get a good Christmas-y colour theme going in this rocky road recipe we paired the classic cranberry with bright green pistachio nuts.

Note: For shortbread cookies you can even swap these for vanilla sugar cookies or even spiced gingerbread biscuits.

Festive rocky road recipe from Juniper Cakery

White chocolate rocky road recipe from Juniper Cakery

02: In a bowl add the pink marshmallows, dried cranberries, shelled pistachios, macadamia or almond nuts together and mix.

03: In a microwave melt down your white chocolate. Heat the chocolate up for 10-30 second intervals, remove, gently stir and add back to the microwave if still lumpy and unmelted.

Tip!

It’s best to be conservative when it to comes to heating up and melting chocolate. We aim to melt ours slowly a little above room temperature at around 34 degrees C so that it doesn’t burn and instead goes a lovely silky smooth consistency.

White chocolate Christmas rocky road recipe from Juniper Cakery

04: When your chocolate is ready pour it into the bowl of dry ingredients (marshmallows, cranberries, pistachios, macadamia nuts or almonds) and mix until incorporated.

05: Grease a deep square baking pan. You can line your pan with greaseproof paper, but when it comes to smoothing the ingredients and chocolate around the paper could move and be a little annoying.

White chocolate Christmas rocky road recipe by Juniper Cakery

06: Pour the entire rocky road mixture into your greased baking pan. Spread and flatten using a spatula until the mix is nice and level before placing in a refrigerator for  around 2-3 hours.

Rocky road with white chocolate from Juniper Cakery

07: When set remove from the refrigerator and cut into squares or rectangles! You’ll need a good large sharp knife for this step as you’ll be cutting through nuts and set chocolate.

You can always amp up the Christmas cheer on this white chocolate rocky road recipe by adding snowflake sprinkles on top, dusting liberally with edible glitter or even by adding edible holly leaves and berries onto the corner of each tasty square! We love the idea of drizzling them with pink candy melts and adding a flurry of winter-y themed sugar sprinkles.

Quick festive rocky road recipe by Juniper Cakery

13th December 2016 // 0 Comments

Tutorial: Stylish Christmas Tree Cupcake!

Chic Christmas tree cupcake tutorial by Juniper Cakery

OK so most people already have their Christmas tree up if they’re celebrating, but now it’s time to put some Christmas trees on your freshly baked cupcakes! Last year we created a rustic and more simplified version of this tutorial for the lovely people at Craftsy. This year we’re going glam, gorgeous and loaded with gifts! Who wouldn’t want this chic little cupcake? Keep reading for our stylish Christmas tree cupcake tutorial!

Chic Christmas tree cupcake tutorial from Juniper Cakery

Stylish Christmas cupcake tree tutorial!

Materials and tools needed…

01: One of the very first things you need to do for this Christmas tree cupcake tutorial is what we call ‘flat icing’. This just involves covering the tops of your cupcake with a little buttercream and then with some circles of fondant. To do this core your cupcakes and fill them up with fruity preserve or buttercream. Then smooth a little buttercream around the top.

Tip!

We get a lot of comments on how smooth our flat iced cupcakes are. There’s two things we always do to achieve this look. One, we use Satin Ice fondant. Two, we double ice!

Roll out some white fondant or sugar paste to a thickness of around 3mm and cut out a plain circle. Lay this central on top of your cupcake and gently smooth the edges down and around the top.

Now roll out some more fondant and cut a larger scalloped edged circle. Lay this on top of the first layer of fondant and smooth carefully down and over the edge of the cupcake cases.

How to make a Christmas tree cupcake

02: For the glam sequin look you need to add confetti sugar sprinkles on top of your iced cupcake. You can attached each individually, but that takes a heck of a lot of time. Instead, spread some edible glue on top of your fondant / sugar paste icing and then dip your cupcake into a bowl or plate full of round flat sprinkles. We like to use a mixture of two different sizes (4mm and 6mm).

How to make a Christmas tree cupcake by Juniper Cakery

03: One of the fun parts is painting the sequins gold. Simply use edible gold paint for this step. You can also leave your sequins as they are if you’ve used white (they’ll look like snow) or you can even paint a subtle white pearl shimmer onto them!

How to make a Christmas tree cupcake from Juniper Cakery

04: Next create your stylish Christmas tree by carefully cutting down a waffle ice cream cone. They can crumble so be gentle.

How to make a stylish Christmas tree cupcake by Juniper Cakery

Make a stylish Christmas tree cupcake by Juniper Cakery

05: Decorate your tree by covering it in either stiff consistency royal icing or white frosting. Then roll it lightly in sprinkles or desiccated coconut for a textured frosty look.

Make a cute Christmas tree cupcake by Juniper Cakery

06: Pipe a little royal icing onto the bottom edge of the cone and attach to your cupcake.

Make a super stylish Christmas tree cupcake by Juniper Cakery

07: For the cute little Christmas gifts and parcels roll out pink and mint green fondant to a fat thickness (7mm is a good depth) before using a small sharp knife to cut out a variety of square and rectangle shapes of different sizes. Check to see if these fit around the base of your Christmas tree to make sure you make enough! To attach them use a little dot of royal icing.

Make a super stylish Christmas tree cupcake from Juniper Cakery

08: Add detail to your little fondant presents by piping ribbon and bows onto each. We used a disposable piping bag fitted with a PME Supatube tip in size 1.5 filled with stiff consistency royal icing.

Make a super chic Christmas tree cupcake from Juniper Cakery

To create the ribbon and bow details pipe a central line from top to bottom. Then pipe a line through the middle from left to right before finishing with two loops and two tails in the centre where both lines meet.

Make a super stylish Christmas tree cupcake from Juniper Cakery Cute Christmas cupcake tutorial by Juniper Cakery

Yay! You should now be left with one incredibly chic festive treat thanks to your Christmas tree cupcake tutorial. You can also adapt this step-by-step guide to make your cupcake(s) fit in with your party. Go traditional with reds and greens with green tinted trees and bright crimson parcels. Decorate your tree with adorable themed sprinkles like candy canes or bright lights. Or why not add tiny gingerbread people cookies to the side?

Pretty Christmas cupcake tutorial by Juniper Cakery

8th December 2016 // 0 Comments

Recipe: Pink Candy Cane Twist Cookies!

Recipe for pink candy cane cookies

The festive season pretty much means that you can stuff yourself silly. Obviously, we take this seriously seeing as we whip up a frenzy of sweet treats for a living. One of the cosiest things about winter setting in is enjoying a hot cocoa… with as many cookies, biscuits, candy canes as you can manage! This week’s Christmas recipe is for pink candy cane cookies that don’t need any form of cookie cutter whatsoever. For anyone who doesn’t normally obsessively bake and ice cookies having huge drawers upon drawers of cookie cutters this recipe and tutorial is going to be pretty handy. Keep reading for our cute pink peppermint candy cane cookies recipe!

Cute candy cane cookie recipe by Juniper Cakery

Pink peppermint candy cane cookies recipe and tutorial

Pink peppermint candy cane cookies recipe!

Ingredients and tools needed…

01: In a stand-up mixer cream the butter and sugar together with the peppermint extract or essence. Make sure to mix until just combined. If you over beat the mixture this can lead to misshapened over spread cookies whilst baking. Not a good thing!

02: Add in the egg and lightly mix. Again you don’t want to over mix your ingredients. You’re also going to be adding in the dry ingredients soon which will then mix in the egg a little more.

03: Add in the flour and set your mixer to a low speed. Combine until a dough forms. You don’t need to use the dough hook for this if your stand-up mixer came with one. We always use the simple paddle attachment.

04: When a dough has formed separate it into two halves. Set one half to the side and add some pink food colouring to the half left in your mixer before then mixing it on a slow speed until it’s lovely and pink (you can colour it red or green instead too).

05: Gather up both doughs and wrap each separately with cling film before leaving them to chill in the fridge for at least 1 hour and 30 mins. It’s OK if you have loads of other things to do and end up chilling the cookie dough for 4 hours to even a full day. We’ve never had a problem with this.

06: Whilst your dough is in the fridge you’ll need to preheat your oven to 180c/350f/gas mark 4.

07: When chilled remove both doughs from the fridge and knead them a little after taking out of the cling film. Flour your work surface (with plain flour) and roll out to a good thickness. For these cookies try to roll them to a thickness of 4-5mm each colour.

First roll out one colour dough and set it aside. Then roll out your other colour. When ready take one and lay i over the other dough before rolling both a little more.

Candy cane twist cookie recipe

08: Now you need to twist and shape them into candy canes! Take a sharp knife or a pastry cutter and cut off any ragged edges from your rolled out dough so that you’re left with a tidy rectangle or square. Then cut this piece into a series of long strips around 1 1/2cm wide each.

How to make candy cane twist cookie recipe

09: Pinch the strips of dough together along all sides so that both colours bind together.

How to make candy cane twist cookie recipe by Juniper Cakery

10: Using a cake smoothing tool roll out the strips to form even ‘ropes’. You can do this by simply rolling your pinched strip of dough forward and backward with the smoother.

Peppermint candy cane twist cookie recipe

11: Now whilst working on your cookie tray gently twist your two toned dough to form candy cane-like stripes running up them! Try not to pick up your cookie dough. You can twist them with the palms of your hands. Roll one end of the cookie dough towards you and with your other palm roll the opposite end away from you.

Peppermint candy cane twist cookie recipe by Juniper Cakery

12: Curl and arrange into candy cane shapes and place them in the fridge for 30 minutes to chill.

09: Once they’re ready and chilled you can put them in your preheated oven for around 6-10 minutes. Set your time to 6 minutes first and test them. To check if they’re ready poke one lightly. If the cookie stays dented then it needs to bake for a little longer. If the dent comes back up then they’re ready!

10: Leave to cool for around 1 hour and enjoy!

Cute candy cane cookie recipe

We like these cookies left plain, but if you want to add a little bit extra festive cheer why not drizzle with white candy melts and add cute sugar snowflake sprinkles? You can even dip them into melted chocolate and then sprinkle on crushed candy cane pieces!

Whilst this candy cane cookies recipe calls for a peppermint extract you can give your biscuits a whimsical taste with bubblegum flavouring or even cotton candy!

Peppermint candy cane cookie tutorial

Recipe for pink candy cane cookies by Juniper Cakery