What to say and what to bake

Inspiration comes and goes. Search for it and you can’t find it, as hard as you think and look it just come. So stop and do something completely different and all of a sudden the idea/s come flooding.

I have tried with this blog to try and both be creative with something new and also to create cakes and bakes that vaguely replicate what is already available for the ‘normal’ eaters. It’s those new and creative bakes that are the stumbling block. It’s like I need a muse, someone to bounce ideas with/off and  develop them, or just someone there! Now of course you could say that  that muse is all around me, in a way it is. Something different wouldn’t go amiss.

And yet the bakes over on my social media outlets continue. I just can’t write them all down in the blog, it would take so much time and your in-boxes would get further full, to the point of being ignored! I’m sure some do that, it’s understandable, we are bombarded everyday, all day, by the next ‘thing’, I may add to that, hence why I have scaled back recently, tried to write more, to give the reader something to read and absorb. Also whether it’s read or not, it gives me a chance to ramble on, it’s very liberating 😀

Currently just over half way through the school summer break, it’s been very different this year. Due to the amount of school holidays and the lack of the holidays given in the commercial world, we’ve all pretty much been apart, it’s how it is, no grumbles, we just get on with it.  It’s given time for reflection and appreciation. Of what and who we have around us. The house has been very quiet in recent weeks with everyone’s coming and goings, too quiet. Almost.  In order to keep busy I’ve been able to feed the creative element in me, to be able to find the missing muse.  Mind you it could just be the summer break and life, that takes priority. Cakes don’t yet pay the bills!

And so to cake…..

Gluten Free Butterscotch Mousse Cake…. not for the faint hearted!

For the cake..

Grease and line 1 x 8″ (20cm) deep cake tin and preheat the oven to gas 3, 160c, 140c fan

  • 300g soft butter
  • 80g Angel Delight Butterscotch flavour !! I have just discovered a 12 serving ‘jar’!!!
  • 200g caster sugar
  • 6 eggs
  • 240g gluten free self raising flour

Cream the butter, Angel Delight and the sugar until light and fluffy – at least 5 minutes in the stand mixer and remember to scrap the sides.

Beat in the eggs, 1 at a time. Adding a little gluten free flour with each egg if you feel you need to, in order to stop the mix from curdling. Be patient with the sponge and get the eggs beaten in well before adding the next one.

Pour the batter (adding a splash of milk if required, to get that ‘drop’ off the spoon) into the cake tin and bake low and slow for 50 – 55 minutes. Or until and inserted skewer comes out clean.

Leave to cool in the tin, before removing it and cutting it in half, horizontally.

Why the deep cake tin I hear you ask….?

Well…

For the Mousse..

  • 300g white chocolate
  • 4 large eggs, at room temperature – separated
  • 230ml lightly whipped double cream

Over a simmering pan off water, melt the white chocolate in a glass bowl, ensuring NO water gets to the chocolate. Stir regularly so as not to over heat the white chocolate, otherwise it will seize.

Lightly whip the double cream, until just as it comes together and you get a ‘trail’ left behind by the whisk.

Whisk the egg whites until double the volume and they reach stiff peaks (if you turn the bowl upside down, they’ll stay in the bow!)

NOW be careful and don’t panic!!!

The egg yolks should be at room temperature or at least ‘warm’, the white chocolate should also be warm and not set then beat the egg yolks into the white chocolate, one at a time.. The mixture will look as though it has seized and will lump together. GENTLY fold in the egg whites, a third at a time, and the mixture will slowly relax and become more ‘mousse like’.  The gently fold in the lightly whipped cream – looking even more like a mousse.  There may be some lumps in the mix, so put this through a sieve to make a smooth mousse.

To assemble;

Place one half of the cake back into the cleaned, deep cake tin. Cover this with half of the white chocolate mousse. Place the other half of the cake on top of the mousse and cover with the remaining mousse.  Place in the fridge to set for a couple of hours.

While you wait you could make the butterscotch sauce to go on top;

  • 50g butter
  • 100ml double cream
  • 80g light brown sugar

Melt the butter in a small saucepan, pour in the cream and sugar, bring to a slow simmer, and continue to simmer for about 3-4 minutes.  Remove from the heat and cool, before spreading over the set mousse cake – with in the tin, or once you have removed it prior to serving.

As this is made from raw eggs, only keep this for a couple of days at most.

 

 

 

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Looking for inspiration

We all need some, sometimes. But where do we look? There are plenty of inspirational ideas on-line of course – on-line cookbooks, online magazines, forums. And many of us have a plethora (ooh big word!) of cookbooks at home. Some we use more often than not – for the quick and easy bakes, the trusty ‘go to’ books and bakes. But I’m sure there are those of us that have books we rarely turn to, rarely open. They’d seemed to be such a great idea at the time, tons of great recipes to wow our friends. But once opened we were so over whelmed we gave up. Too technical, to fiddly and ‘how much time do you think I have!!’ ‘I’ll save this for a rainy day’. Destined for the coffee table (if you are lucky to have the space) or the charity shop. Where someone else can have a go….

But sometimes you need that coffee table cookbook, sometimes it serves to inspire in a different way. Give yourself some credit, give yourself a moment to consider what you can do. Confidence my friend. Look at the recipe in front of you and see if you can’t break it down into manageable chunks. Bite size pieces that would make the bake easier to make. Believe. Try. Cook. Besides, if at first you don’t succeed….

There is certainly an element of that with Gluten Free baking!

More recently though, I have been finding inspiration from those around me.  I bake because I thoroughly enjoy it. I enjoy see the bake disappear with friends and family. I bake because I don’t want Noah to miss out. And why should he. He gives me the inspiration to bake something new and interesting, something good enough to put his name to, to be proud of.

But there are others. There is a core of fellow bakers on Twitter, whom I would be lost without. A little too numerous to mention, but I’d like to think you know who you are – so ‘thank you’, in a big way. We might get a little competitive, but I think in a friendly & healthy way.  It’s that competitive spirit that continues to inspire on a weekly basis. To try to find the bakes that are slightly different, yet not too wacky, to ensure you get the RT’s and the favourites. To bake the challenges and the tasks, technical or otherwise, that help concentrate the mind. That inspire you to continue to find ‘that’ bake.

And I guess it then comes to those that set the challenges. That they in turn inspire those out there in Twittersphere. And to you a ‘salute’ a ‘thank you’. It can’t be easy, every weekend, RT’ing & favouriting every tweet that comes through. Ensuring a fair game for all. And then having to choose a winner! I do not envy you that task! It must be a nightmare?! But you manage it well and again, ‘Thank you’.

I’m sure there are plenty out there, but for now thank you ….

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