Tuesday, 20 August 2013

Great Pink Flops

Hi peeps!

By now ya'll pretty much know that the girls and I love to bake and cook together. So it comes as no surprise that we were at it again last week. This time the rules were that everything we made had to be pink! Oh my shattered nerves! Well, yeup, it was pink alright and so was my index finger for the next three days.

It all started off when the girls went to granny's house for three days last week and baked some yummy peanutbutter biscuits; they were so yummy that we had to bake some at home too. (Don't forget the rule was that whatever we baked had to be pink). We also decided on trying out a new sponge cake recipe that was recommended to me by a friend.

Here are the two recipes we used and enjoy the photos of our not-quite success this time round. (The peanutbutter biscuits ended up quite a sick shade of brown pink and the cake didn't quite come out as planned - even the best of us flop sometimes; hahahahaha).

Peanutbutter Biscuits
1/2 cup brown sugar
1/2 cup castor sugar
1/2 cup melted butter
1 egg
1 1/2 cups self raising flour
5ml vanilla essence (add 10ml red food colouring to make the biscuits pink -what a disaster hahahaha)
3 huge dollops of peanutbutter (we used Black Cat Chunky)

Combine the sugars and beat in the egg. Add the sifted flour and add the peanutbutter and melted butter and mix well. Add the vanilla essence last. Make sure ingredients are well combined.

Roll out onto lightly floured surface and cut with cookie cutters of your choice or roll into golf ball sized balls, flatten with a fork and then bake on preheated oven at 160C for 12 to 15 minutes. Allow to cool in the greased baking dish before removing otherwise they crumble.

As for this sponge cake recipe - I'm so sorry my friend; but I didn't like it. I'm sharing it anyway in case someone else finds it a better recipe than I did.

That Other Sponge Cake Recipe
1 1/2 cups self raising flour
2 teaspoons baking powder -(I'm telling you to add in the baking powder coz our cake came out as flat as a pancake without it. It didn't feature in the original recipe)
Pinch of salt
3 eggs room temperature
1/2 cup soft butter
1 cup sugar
1/2 cup full cream milk
5ml vanilla essence
(We added 10mls of red food colouring to make the cake pink as per the rules of our baking night)
Pre heat oven to 180C and grease a 20cm baking pan/ cake pan.

Sift together flour, baking powder and salt.
Beat in butter one spoon at a time.
Beat in sugar one spoon at a time
Beat in eggs one at a time.
Add vanilla essence. (Add food colouring)
Add the milk.
Do not over beat.
Transfer into greased cake tin and bake for 30 to 35 minutes. (After 15 minutes I smelled something funky and found that not only did the cake not rise but it had already pulled away from the sides and was quite bouncy in the centre and burnt on the edges -yuck! So just keep an eye on your sponge cake while its baking coz I'm not convinced that this time is right).
We were going to bake 3 seperate pink sponge cakes and bomb them together with strawberry jam and fresh whipped cream but after I saw the 'delightful' end product; I decided I'm not going to waste good cream and jam on this great pink flop.

Well; regardless of it all, it was an educational night in the kitchen and at least we were pretty in pink! Let me know how the recipe turns out for you if you decide to give it a bang. :)

Keep it pinkylicious, peeps!
Floppy pink hugs*
Chef Shants, Akira and Storm - Pink Ninjas xxxxx

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