Tag Archive: Fashionista Barbie Bakes

Jun 28 2014

Fashionista Barbie Bakes: My Summer Pavlova

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I am a dessert junkie, I have such a sweet tooth that I get so excited about pudding, I am one of those who will skip starters so I have enough room for afters. Winter for me is all about anything dripping in custard, I love hot desserts, so it is always nice when the sun is shining to make a truly summer pudding and I don’t think you can get more summery than Fruit Pavlova, it is sweet and fresh with the added crunchy-yet-gooey vibe of the meringue that makes it perfection, well in my eyes anyway.

I can make a cake, muffins, pies, crumble, tarts, trifle, brownies and generally most other cake-like desserts, but it seems that making a meringue is going to keep alluding me. So if like me you can’t seem to get your meringue crunchy on the outside and fluffy on the inside opt for a shop-bought meringue, it isn’t really cheating and it really does then make this a quick dessert to make. If however you want to give meringue a go check out this one on the BBC.

The beauty of a pavlova is that you can really include any fruit you like on the top, I went with strawberries, blueberries and raspberries as we had them in the fridge, but I also love blackberries, pomegranate seeds, mango and blackcurrants, I also one summer experimented with plums out the garden. I find that anything goes, just go with fruits that everyone enjoys.

Fruit Pavlova

Ingredients:

1 x meringue pavlova

Fruit – strawberries, blueberries and raspberries (enough to cover the pavlova)

300ml double cream

300ml Greek-style yoghurt

A few drops of vanilla essence

Instructions:

Wash and prepare all fruit.

Place the meringue on a pretty plate or stand, once finished it will be more difficult to move.

Whip the double cream along with a few drops of vanilla essence until it just holds its shape, I find it easier to use my K-Mix but you can also do by hand.

Fold in the yoghurt.

Pile the cream mixture on top of the pavlova and place the fruit on top, I went for a layered approach – strawberries then blueberries and finishing off with a pile of raspberries.

To serve – dust with icing sugar.

I always find that it is best to serve alongside an extra bowl of fresh fruit so your guests can add on some more to enjoy with the delicious creamy mixture.

Do you love pavlova? Let me know in the comments below what your favourite summer desserts are.

Feb 06 2014

Fashionista Barbie Bakes: Simple Blueberry Muffins

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Since I started my healthy kick, cutting out sugar, chocolate and generally everything I love, I have found it hard to find anything to bake that doesn’t stray me too much from the new healthy me. But as I find baking a stress reliever and I love cake I just couldn’t stay away so I have been trying to figure out what is the healthiest cake option and I came up with Blueberry muffins – well they can’t be that bad as they are filled with yummy fruit.

OK, so I am not sure they are that healthy, just healthier than say double chocolate chip muffins, and they have to count as one of your five a day – right??? Well that is what I am telling myself with these delicious beauties that are so easy to make. Plus, if like me you are obsessed with juicing and smoothies you will probably already have lots of blueberries to get baking these for a little afternoon snack.

I promise these are so simple to make, around 10 minutes prep work, then all you have to do is sit back and let them bake for around 30 minutes – if it helps you could use the time wisely and do a mini-workout.

Are you a fan of blueberry muffins?

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Ingredients:

375g self-raising flour
1 tsp baking powder
200g golden caster sugar
125ml vegetable oil
1 egg
125ml milk
1 tsp vanilla extract
300g blueberries – I prefer fresh but frozen works as well
Granulated sugar, for sprinkling

Instructions:

Pre-heat oven to 180°C/Gas Mark 4, and line the muffin tine with 12 paper cases.

Place the flour, baking powder and sugar in a bowl – gently mix. Then place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.

Pour the liquid ingredients into the dry ingredients and mix until just combined – then add the blueberries and mix.

Spoon mixture evenly into the muffin cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer.

Remove from muffin tin and cool on a wire rack.

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Dec 29 2013

Fashionista Barbie Bakes: Festive Cupcakes

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The festive period is one of my favourite times to bake, mainly because I have a little more time, but mostly because you can have a little bit more fun when it comes to decorating. I bake cupcakes and muffins all the time, sometimes chocolate, occasionally carrot cake, and lots of blueberry ones, but no matter what I love to have a recipe to follow, it is kind of like a safety net that reassures me along the way.

I have tried the cookbook stand, it never really stays put, I have tried using the iPad on a stand, but getting cake mix on the screen is annoying, so when I heard that the Microsoft Surface had a Bing Food & Drink app that you could literally use with a swipe of a hand I had to give it ago.

Armed with my cupcake recipe ingredients, I turned on the hands-free mode on the app, so I could literally swipe my hand in front of the web-camera to get the page to turn, so it was easy to see what was next on my recipe. Plus you can search through lots of different recipes, so I decided to try out a new cupcake mix, which turned out really well.

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Ingredients:

Cupcakes

200g unsalted butter, at room temperature – I like to leave out for at least an hour before

200g caster sugar

4 large eggs

1 tsp vanilla extract

200g self-raising flour

2 tsp baking powder

Pinch of salt

Buttercream

300g unsalted butter, at room temperature

750g icing sugar

1 tsp vanilla extract

Green food colouring

Decorations

Festive toppers, sprinkles, stars, glitter – anything goes

Instructions:

Preheat your oven to 160°C/315°F/Gas mark 2-3, and line the muffin tine with 12 paper cases.

Cream the butter and caster sugar together until the mixture is pale and light. I use a free-standing mixer – the Kenwood K-Mix on a medium speed for about 3-4 minutes.

Add the vanilla, then the eggs, one at a time, mixing well between each addition, don’t forget to scrap down the sides of the bowl from time to time to make sure everything is mixed. Then add the flour, salt and baking powder, and mix together until combined. I use the fold setting on my free-standing mixer but you can easily use a large metal spoon or rubber spatula to do by hand.

Then using an ice-cream scoop or a table-spoon add the mixture into the paper cases and bake in the oven for 25-30 minutes, or until the cakes spring back slightly when pressed, and when a skewer inserted into the middle comes out clean.

While the cakes are cooling, make the buttercream. Add the butter, icing sugar and vanilla extra to a large bowl and beat until the mixture becomes light and fluffy. When mixed well, add a couple of drops of food colouring, remember if you are planning to use two colours divide the mixture first, then remix until all the buttercream is the chosen colour.

You can either then decorate with a palette knife or by using a piping bag, I prefer a piping bag as it is more fun. Try using different nozzles to create different effects on your cupcakes.

Once you have added the buttercream decorate as you wish – I added Christmas tree, snowmen, penguins and polar bear toppers, as well as pink glitter dust, candy stars and silver balls – I basically was going for mini Christmas trees.

As well as these cupcakes I also made a cherry and raisin loaf, mince pies and honeycomb brownies – what are you favourite festive recipes?

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**Microsoft Surface was gifted to me as part of my participation in the Microsoft Loop**

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