So Lets Shaft Our Farmers.....
News10 mins ago
Village Show Coming Up
33 Answers
OK - the annual torture is here and I had my arm twisted to judge the junior classes (so half the mums will hate me, I accept that, I have broad shoulders).
The schedule means that I am fairly safe with going for a Victoria Sponge (3rd last year - yaayh!) and shortbread (this will be my first go, any hints welcome). Alas, Mr.J2 feels his veg. aren't up to scratch this year (any comments ignored) so is proposing to enter the 'Men Only Decorated Fairy Cakes' category. He is looking at me for guidance and will wreck my kitchen from now until 13th August.
Thing is, I'm, not sure what a Fairy Cake is. Is it just a decorated bun? If it is, ideas will be welcome. In fact any info. whatsoever will be welcome..... exit, burbling quietly....Someone tell me - does it have to be tiny?
The schedule means that I am fairly safe with going for a Victoria Sponge (3rd last year - yaayh!) and shortbread (this will be my first go, any hints welcome). Alas, Mr.J2 feels his veg. aren't up to scratch this year (any comments ignored) so is proposing to enter the 'Men Only Decorated Fairy Cakes' category. He is looking at me for guidance and will wreck my kitchen from now until 13th August.
Thing is, I'm, not sure what a Fairy Cake is. Is it just a decorated bun? If it is, ideas will be welcome. In fact any info. whatsoever will be welcome..... exit, burbling quietly....Someone tell me - does it have to be tiny?
Answers
Hi there, The last time I used the AB must be a good two years ago (maybe more), so forgive me if I forget some of the etiquette. Anyway, here goes... The thing to remember with shortbread is the '1-2-3' method: one part caster sugar creamed with two parts butter, then three parts plain flour folded through. That sorts the mixture. The other vital element is...
08:58 Tue 02nd Aug 2016
you are not sure what a fairy cake is and you are judging the junior classes at your local show. And you've only just moved into the village? I take my hat off to you I really do. In our village you are classed as an 'incomer' if you have moved in within the last 30 odd years and are lucky if you get accepted onto the show committee never mind being asked to judge. BTW there is a thing called 'google' which your hubbie could actually use to find out what a fairy cake is. Its a small cake in a paper case. Faeries love them, so I'm told :-)
Hello again, retrochic. The junior classes are for arty things and writing - for both of which I am well-qualified.
It's only the size of bun case that I query and google hasn't been definitive.
Yes, I've been accepted, but I have the advantage of being a Yorkshire Lass to start with and I have worked very hard for the village in many ways. :)
It's only the size of bun case that I query and google hasn't been definitive.
Yes, I've been accepted, but I have the advantage of being a Yorkshire Lass to start with and I have worked very hard for the village in many ways. :)
Hi there,
The last time I used the AB must be a good two years ago (maybe more), so forgive me if I forget some of the etiquette. Anyway, here goes...
The thing to remember with shortbread is the '1-2-3' method: one part caster sugar creamed with two parts butter, then three parts plain flour folded through. That sorts the mixture. The other vital element is chilling time. If you want your shortbread nice and neat, with uniform edges and a good texture, make sure you chill the mixture for at least 1 hour before rolling. Then, once rolled and cut/formed to shape, chill again before placing it in the oven.
You can also add all sorts of flavourings to the shortbread mixture, from a little orange zest to thyme or lavender, cocoa powder to black pepper (yes, it does work!).
A good method to use for your fairy cakes is the Genoese sponge. It makes an extremely light sponge in keeping with the 'fairy' idea. Ive included my recipe, below.
3 large eggs
95g caster sugar
95g plain flour
20g melted butter
1. Whisk together the eggs and sugar until extremely light, pale and fluffy. The more air you incorporate, the better the rise.
2. Gently fold through the sifted flour, taking care not to knock out too much air.
3. Finally, fold through the melted (but cooled) butter to enrich the sponge.
4. Transfer the the paper cases and bake at 170C for around 10-12 minutes.
Hope this helps. If you need any more recipes, just shout!
DonQ
(PS. I'm a chef, by the way).
The last time I used the AB must be a good two years ago (maybe more), so forgive me if I forget some of the etiquette. Anyway, here goes...
The thing to remember with shortbread is the '1-2-3' method: one part caster sugar creamed with two parts butter, then three parts plain flour folded through. That sorts the mixture. The other vital element is chilling time. If you want your shortbread nice and neat, with uniform edges and a good texture, make sure you chill the mixture for at least 1 hour before rolling. Then, once rolled and cut/formed to shape, chill again before placing it in the oven.
You can also add all sorts of flavourings to the shortbread mixture, from a little orange zest to thyme or lavender, cocoa powder to black pepper (yes, it does work!).
A good method to use for your fairy cakes is the Genoese sponge. It makes an extremely light sponge in keeping with the 'fairy' idea. Ive included my recipe, below.
3 large eggs
95g caster sugar
95g plain flour
20g melted butter
1. Whisk together the eggs and sugar until extremely light, pale and fluffy. The more air you incorporate, the better the rise.
2. Gently fold through the sifted flour, taking care not to knock out too much air.
3. Finally, fold through the melted (but cooled) butter to enrich the sponge.
4. Transfer the the paper cases and bake at 170C for around 10-12 minutes.
Hope this helps. If you need any more recipes, just shout!
DonQ
(PS. I'm a chef, by the way).
