Wedding Shoot – Runton Beach -May ’17

Wedding Shoot – Runton Beach -May ’17

One of the things I love about my job is being able to mix with other creative folk and put together our dreamscape of a wedding shoot scenario. In May we did that on a wind swept beach with sea tumbled stones and a seafoam theme.

We took our inspiration from the dunes and seaweed in our coastal region, the brine tumbled flints, mussels and barnacles, sea holly and seaweed, wind caught ribbons and mermaid tinted hair.

Styled on a local myth of a mermaid carving on a church pew end in Upper Sheringham, folklore says that a beautiful siren came up from the salty shores of the North Norfolk Coast and made her way to the local church hearing heavenly singing, once there she never left and is still seen there today – waiting for her man..You can see this carving to this day if you fancy a visit to the seaside.

Our friend and model, Charlotte (not actually a mermaid) wore her (actual real) wedding dress into the sea with her own mermaid coloured Converse, a seashell crown and flower crowns made by Sharon at Flower30, as well as being bedecked by beautiful blousy bouquets which trailed through the sea.

Sharon says’

When I heard the brief for Neptunes daughter I immediately thought of not just the beach landscape itself but all the different colours and textures of the Norfolk seaside.  With this in mind we set about collecting flowers in tones of blue, green, pink, peach with a touch of yellow and white. Delphiniums ,Protea ,Roses (sweet avalanche ), Eryngium, Ranunculus and Veronica with frons of pine found around the area.

With this style of wedding a shell headress was a must again  taking inspiration from the colours of the shells. The first bouquet a trailing over the arm design which I imagined would be woven through the water as Neptune’s Daughter made her way to land..

The Alternative bouquet is much looser and has the feeling of light romance with dainty blooms of Aqual flowers and Ranunculus with foliages including Panicum fountain and Brunia ‘

Cakes caught our imagination in fresh zesty lemon curd and meringue flavours, deocrated with jade coloured icing and one with vanilla caviar buttercream,  mussel shells and dehydrated seaweed, meringue kisses and buttercream barnacles with touches of gold washed lustre, pine skeletons from the beach and flora from Sharons beach kit of flowers.

Wedding Shoot Dream Team:

Big Phat Photoshttp://www.bigphatphotos.co.uk

Flower30 www.flower30.co.uk

Kirsty Barton-Grimley http://kirstiemakeup.com/

White dress – models own

Green dress – Willow & Pearl https://willowandpearl.co.uk/

Model – Charlotte Neale

Location – West Runton beach

Cake – yours truly.

Wedding Shoot Gallery

 

California-Sweet-And-Simple-Wedding-Cakes

Dark Cake Trends 2016

Dark Cake Trends 2016, fashions come and go but when it comes to baking 2016 is all about the dark and mysterious, the rich and decadent. Here are some of our favourites for our little corner of North Norfolk for the up and coming year, it’s darkly fascinating.BlackCherry

When you think of cake for weddings, birthdays or other celebrations a dark cake maybe isn’t neccesarily a first thought. Maybe nice old chocolate cake might hit the spot, but move over Mr Hum Drum Chocolate cake, reveal centre stage a rich dark fudgey chocolate cake made with a hint of coffee, or a delectable Guinness cake resplendent with a dreamy cream cheese topping. More often than not my special celebration orders are requests for my gingerbread cake and cinnamon frosting which has been a favourite for the past couple of years, along with new pal Salted Caramel and its glorious cascade of molten caramel with crunches of sea salt.  They’re partnering up on some occasions too – nothing says we’re having a party like calorific abandonment and pure cakery hedonism!!

sweetie cake

To whet the appetite we have firstly have a couple of cupcakes and big cakes after my own heart, we’ve added caramel popcorn, halved Maltesers, crunchie bars, fudge and other sweet treats with a good glug of caramel on a caramel cake and matching buttercream.

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Smartened up these topped cakes can be simply stunning with some precise dribbling and piping, crowned with buttery crumble on a sticky toffee inspired cake.

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A meeting in the middle from the naked cake fascination that still holds true and cake tables is a pudding cake.  Think of your favourite comfort puds and pile ’em up with Chantilly cream and beautifully shiny toffee sauce.  something for everyone, it’s a sure-fire winner!

California-Sweet-And-Simple-Wedding-Cakes

If there are no allergy sufferers amongst your number (of which we could cater for undoubtedly) there’s a rather smashing peanut thing going on out there. Peanutty hot drinks have been hitting the shops and Reese’s Peanut Cups are over here and have no fear. We love ’em.  Perfect for your fellow nut lovers out there.

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More dark and brooding naked cakes, there’s plenty for everyone to whet all appetites.

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If cultured and swish is favoured how about this immaculate black fondant covered cake with our favourite gold leaf technique on the base cake, simply stunning.  Evergreens compliment the black and gold to perfection. Adorable.

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Still comfortably in its groove is the faithful naked cake of 2014/15.  It’s a look that’s still going strong as a tall, dark silhouette adorned with seasonal fruits and blooms.

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If these or any of the other cakes on our site or blog have captured you imagination contact us on 07932 874576 or email us on bunsoffun@hotmail.co.uk.

 Winner of Kirstie’s Handmade Christmas 2015 ‘Gingerbread Lighthouse’ as_seen_on

Apple Crumble Cake Recipe

Apple Crumble Cake Recipe – perfect pud or coffee morning cake

Beautifully moist spicy apple crumble cake recipe with a filling with af stewed apples and crunchy Crumble topping. A tasty treat for a coffee morning, winters dessert or just because with a brew.

When I cook this cake I’m reminded of the many time I baked with mum when I was little, sitting on the work top and smelling the cake batter as it wafted up for the mixer. It evokes warm memories of spices cooking, apples heating and licking the K beater on mums Kenwood Chef which had its own signature oily aroma as it was put through its paces. The kitchen was wood panel lined like a Swedish sauna (circa 1970s) and there was always a bustle of something good and home-cooked coming from it. Apple Crumble was one of the much loved dishes that came from the oven as well as mums Apple Cake. I’ve blurred a couple of mine and mums recipes here to combine a new family Winner at the table.

licking mixer

Ingredients

Cake batter

200g Butter

200g soft brown sugar

2 eggs

200g  self raising flour

 Apples

50g sultanas

2 rounded tsp ground cinnamon

2 large Bramley apples

bramley apple

 Crumble

100g Plain flour

100g Butter

100g Demerara sugar

50g oats

1 tbsp ground cinnamon (we like a lotta cinnamon although you can half this if you prefer)

Preparation

Apples

Address the Apples first, like ‘Howdy!’

Peel and core the apples, then slice to 2 or 3 mm thickness and place in a large pan

You have 2 choices at this point just to jazz it up

a) Sauté the apples, sultanas and cinnamon on a medium heat until soft but not mushy

Leave to one side to cool, there’s no need to add liquid

b) Slice finely and add a squeeze of lemon to stop them going brown and flatten cling film over them so the air doesn’t turn them

Cake

For the cake batter beat the butter, cinnamon and sugar till smooth and lighter in colour, this is when the air is incorporated to the mix

Lightly whisk the eggs to break up the albumen and add to the mix

Finally sift the flour to keep the mix light and airy

streusel cake

Assembly to oven

Prepare a cake tin by oiling and cutting a greaseproof non stick liner to fit

Carefully add 2/3 of the cake batter to the tin and level slightly

If you have chosen Apples A) gently smooth the apple mix over the batter without using lots of pressure

Or Apples B) layer the sliced apples and scatter sultanas and cinnamon

Add the final 1/3 of cake batter and level again

Bake 180oC for 25-30 minutes

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Crumble

When the cake is has been baking for 15 minutes, layer the crumble mix. This will bake and go golden on the top as the cake continues to cook for another 10 – 15 minutes.

Test the batter with a cocktail stick or skewer to ensure the dip is clean, if there is wet batter it needs another 5 minutes (and repeat if necessary as there is a lot of moisture)

Once removed from the oven let it cool at ambient temperature, not near an open window or this will cause condensation and make for a messy turn-out!

Great with clotted cream, custard or on its own with a strong brew.

 applecake

wedding show chat

Wedding Shows – Why You Should Go To One Copy

Wedding Fairs

There are many reasons to attend Wedding Shows and why you should go to at least one. As we dust the confetti out of our hair and settle into Wedding Show season this year’s brides we have baked for are remembered fondly for their beautiful, creative, sometime wacky creations and allowing us to make them.  A large percentage this year came from earlier Wedding shows. Here’s Buns’ Guide to Why, Where and a little bit more.

Image by Seahaze Photography

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Who?

Looking on both sides of the coins we have Brides wanting inspiration and ideas or looking for something different or the next big trend. It’s a time when you can get up close and personal to look, feel or sample the items you covet most. You get to meet your potential supplier (I’m going to talk cake maker here, Hello!) you can strike up a working relationship and a cake compatibility conversation. It also works for us as suppliers, we can get a wider understanding of what makes a bride & groom tick, forthcoming trends and who is the decision maker ;0)

Cake by Buns of Fun, matching Posies by Flower30 and pictures by Chris Taylor Photography

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

What?

There will be butter creamed, ganached, piped and sugar crafted cakes galore with sampling to boot (and not s single calorie is noted at wedding fairs – how liberating!) there are acres of fabric for brides and bridesmaids with dresses a aplenty, shiny rings, headwear, crisp menswear, try a sip of something to toast with, swoon in delight at the array of colours, textures and scents from the florists. There’s so much to take it make a note of what you really want to look at but be adventurous and have a look and chat to everyone –if they can’t help they might know who to recommend. You can expect a high standard of showmanship from us as a WOW Team collectively. We’re here (there?) to meet you, talk about your ideas and have a look in that old diary to see if ultimately it’s all do-able.

cupcake partiespin5mint

Where?

Soon my pretties…soon… More to the point where are we? Norfolk Brides at Oxnead Hall in Aylsham is flying high on our cake-dar as it’s this weekend, Sunday 11th October. The first event for Norfolk Brides at this prestigious venue and we must say it looks stunning – very exciting! Next on my excitement indicator is The Most Unusual Wedding Fair at the gorgeous Godwick Great Hall, we were at this one last year and it rocked. We saw lots of very happy brides & grooms and brides & brides who have already tied the knot with Buns of Fun officiating the cakery. Early next year is The Most Curious Wedding Fair in Norwich March 20th, this beautifully creative and artistic culmination of excellent artisans in a very atmospheric ancient City church. Another high flier for filling the diary with amazing ideas and inventive couples. We can’t wait!

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Why?

If we’ve made it to a Wedding Fair you can bet your bottom dollar we are fully insured for public and private events. If you’re getting married locally you’re probably attending a wedding show near you. You can be assured that if we’ve arrived with cakes / flowers / favours or whatever we are demonstrating you can be happy in the knowledge we’ll get to your event in one piece too. We’re fully insured with public liability, have a grade 5 award for Food Hygiene from North Norfolk District Council, Food Allergen trained by ABC Food Law, Norwich, attended Peggy Porchens piping master class, Belgravia, London and awarded High Commended for Beautiful Baking with EDP Food & Drink Awards. We’ve also appeared in numerous articles in print (Brides magazine, Wedding magazine, Your Perfect Wedding, Your East Anglian Wedding) and blogs worldwide  Burnetts boards, b.loved, Festival Brides, Want That Wedding, Wedding Sparrow, Wedding Bazaar

bloved badgefestival brides badgestyle me pretty2015perfect wedding badge WS_FEATURED_BADGE_Blush

Where ever you’re heading to for Wedding inspiration or to find your cake maker, florist or dress maker please check they are insured, have relevant accreditations or certificates you make sure you have the most fabulous stress free day of your life.

food standarsds EDP Norfolk FADA HCnfad-pink-tp-md

 

 

 

wedding show chat

Wedding Shows – Why You Should Go To One Copy

Wedding Fairs

There are many reasons to attend Wedding Shows and why you should go to at least one. As we dust the confetti out of our hair and settle into Wedding Show season this year’s brides we have baked for are remembered fondly for their beautiful, creative, sometime wacky creations and allowing us to make them.  A large percentage this year came from earlier Wedding shows. Here’s Buns’ Guide to Why, Where and a little bit more.

Image by Seahaze Photography

10985415_898897183473906_89246291176800049211_n

Who?

Looking on both sides of the coins we have Brides wanting inspiration and ideas or looking for something different or the next big trend. It’s a time when you can get up close and personal to look, feel or sample the items you covet most. You get to meet your potential supplier (I’m going to talk cake maker here, Hello!) you can strike up a working relationship and a cake compatibility conversation. It also works for us as suppliers, we can get a wider understanding of what makes a bride & groom tick, forthcoming trends and who is the decision maker ;0)

Cake by Buns of Fun, matching Posies by Flower30 and pictures by Chris Taylor Photography

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

Photo by Chris Taylor

What?

There will be butter creamed, ganached, piped and sugar crafted cakes galore with sampling to boot (and not s single calorie is noted at wedding fairs – how liberating!) there are acres of fabric for brides and bridesmaids with dresses a aplenty, shiny rings, headwear, crisp menswear, try a sip of something to toast with, swoon in delight at the array of colours, textures and scents from the florists. There’s so much to take it make a note of what you really want to look at but be adventurous and have a look and chat to everyone –if they can’t help they might know who to recommend. You can expect a high standard of showmanship from us as a WOW Team collectively. We’re here (there?) to meet you, talk about your ideas and have a look in that old diary to see if ultimately it’s all do-able.

cupcake partiespin5mint

Where?

Soon my pretties…soon… More to the point where are we? Norfolk Brides at Oxnead Hall in Aylsham is flying high on our cake-dar as it’s this weekend, Sunday 11th October. The first event for Norfolk Brides at this prestigious venue and we must say it looks stunning – very exciting! Next on my excitement indicator is The Most Unusual Wedding Fair at the gorgeous Godwick Great Hall, we were at this one last year and it rocked. We saw lots of very happy brides & grooms and brides & brides who have already tied the knot with Buns of Fun officiating the cakery. Early next year is The Most Curious Wedding Fair in Norwich March 20th, this beautifully creative and artistic culmination of excellent artisans in a very atmospheric ancient City church. Another high flier for filling the diary with amazing ideas and inventive couples. We can’t wait!

11992412_10153599066251543_1807355792_nTMUWF-2015-text-logo-badge-circular-200pxvelvet+johnstone_most+curious+wedding+fair

Why?

If we’ve made it to a Wedding Fair you can bet your bottom dollar we are fully insured for public and private events. If you’re getting married locally you’re probably attending a wedding show near you. You can be assured that if we’ve arrived with cakes / flowers / favours or whatever we are demonstrating you can be happy in the knowledge we’ll get to your event in one piece too. We’re fully insured with public liability, have a grade 5 award for Food Hygiene from North Norfolk District Council, Food Allergen trained by ABC Food Law, Norwich, attended Peggy Porchens piping master class, Belgravia, London and awarded High Commended for Beautiful Baking with EDP Food & Drink Awards. We’ve also appeared in numerous articles in print (Brides magazine, Wedding magazine, Your Perfect Wedding, Your East Anglian Wedding) and blogs worldwide  Burnetts boards, b.loved, Festival Brides, Want That Wedding, Wedding Sparrow, Wedding Bazaar

bloved badgefestival brides badgestyle me pretty2015perfect wedding badge WS_FEATURED_BADGE_Blush

Where ever you’re heading to for Wedding inspiration or to find your cake maker, florist or dress maker please check they are insured, have relevant accreditations or certificates you make sure you have the most fabulous stress free day of your life.

food standarsds EDP Norfolk FADA HCnfad-pink-tp-md

 

 

 

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Damson Gin – Norfolk Slow Food

Saturday afternoon saw us all out with an ever-growing pile of jumpers and tops on the freshly turned earth as the weather got warmer and we collected bags and boxes of sloes, damsons and blackberries – we even got some elderberries and hawthorns. Naturally we followed the law of the land pick no more than you need, leave some for the wild life and leave nothing but your footprints.

Our top tip for our Damson Gin – Norfolk Slow Food – Leave it to mature!!!

That’s the main instruction for making your own tonics for a cold winters night…. If you are a fan of slow food and Damson Gin read on .
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There are various damson gin recipes, but the basics are the same. Some people prefer a much sweeter, more syrupy damson gin and add more sugar. I prefer the recipe below. Use good quality damsons, discard any bashed or bruised fruit and dicard the little stalks.

There are 2 methods of releasing the juice, you can either prick the skins a couple of time with a skewer/knife/cocktail stick or freeze and thaw then use – we’re fans of the latter. There’s a theory, certainly with sloes that they become sweeter or denser in flavour once you’ve had a frost (or freeze). Make sure you have sterilised your jar properly. After weighing, place the damson fruit into the jar, add the sugar and then the gin. Simples.

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Give the jar a swirl every day until the sugar has fully dissolved. Cover the jar or place in a dark place – this will help keep the colour of the damsons, and give your damson gin a wonderful rich colour. Leave it for a minimum of three to four months, testing every month or so to see if a little more sugar is required. This wonderful damson gin concoction can be kept for almost a year, much longer than that and the fruit will disintegrate too much and spoil the taste of the liqueur. By Christmas the damson gin will be superb, and ready to savour with friends. Sample the damson gin from your jar now and then, when you are happy with the result, strain through a muslin cloth and re-bottle the damson gin. To be honest it’s pretty easy, your damson gin will be naturally clear and a beautiful rich colour.

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What do you do with the damsons after bottling? Try a decadently rich Damson Crumble, some people even boil up into jams or preserves, but for me, I’m just delighted to sample the Damson Gin!

INGREDIENTS FOR DAMSON GIN

550g of fresh damsons
250g of granulated sugar
1L of gin

  1. Tip the fruit into a clean, sterilized jar with a wide neck – youll have trouble stuffing them into a very narrow-necked bottle. Pour in the sugar and top up with the gin.2. Seal and shake to encourage the sugar to start dissolving, then turn gently every few days for between 8 and 12 weeks before drinking.

Wise Woman Alert! Keep your empty gin bottle –  there’s nothing worse than scrambling around for a bottle when you’re are ready to strain and decant!

If you are going to keep the damson gin for more than 3 months, strain off the damsons. Don’t discard the used damsons: remove the stones, chop, and stew them with sugar for use in sweet pies, spoon over ice cream or add them to a fresh lot for an extra kick to jam or jelly. Most of the alcohol in the gin-soaked fruit will cook off, but some gin flavour will linger.

Try serving a small shot of damson gin with full-flavoured hard cheeses such as a tangy cheddar.

MMM-Mmmm bottoms up!

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GIANT PMT Cookie Recipe

Cake are quite emotional things, there’s always an occasion for cake, big or small. Birthdays, weddings, christenings are the usual fayre here at Buns HQ, followed by the odd divorce cake, one funeral cake and a vasectomy celebration cake for a surprise party for the recipient (straight out of surgery!)

Sometimes you might want to bake with the children to feel that warm made-at-home glow and that nurturing mother hen supervision clucking about the place. In reality it’s a messy, batter flinging experience that leaves you bereft of a calm and placid demeanour with the added pain of a whopping clear up job (if your children are young like mine – particularly one, naming no names..)

During a half term and holidays it can be a trick to keep small folks occupied and not digging up the lawn, throwing things in the pond, tipping cupboard contents out, drawing on walls (believe me the 3 year old is BUSY!) we also have the addition of ‘The Monster’ at some point. . .PMT by another name and a most unwelcome guest. This rampaging guest once a month tiptoes through the calendar, inert at times; blowing dandelion clocks and other features of whimsy, and then wakes up one day with hob nailed boots on, smashing joy and delivering misery in a large dose.

For example, oh let’s say we’re returning from a lovely green and leafy wedding photo shoot in the middle of the beautiful North Norfolk countryside and decide to detour on the way home to a nearby a nearby craft centre. It is a ‘Monster’ day – so far she’s calm… The One Who Shall Not Be Named (the small one) fixes his gaze upon the many items available and decides to fling, with aplomb, the lovely swirly stand that hold hundreds of colourful tapestry silks. A rainbow of cottony colours filled the air briefly then dashed to the floor. ‘Monster’ kept calm but boy did we shift out of there once in high gear after clearing up and apologies were undertaken by one small sheepish person.

Driving home.          Monster awake.          Not good.            Short sentences.

CCCCOOOOOKKKKIIIEEEEEEEE.

My only thought.

And PMT Cookie came into this world at about 2.30pm that day.

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Giant PMT Cookie

This is how it shakes down people, and if you don’t  want the guilt factor of one GIANT one… serves 36 for those regular friendly days with friends and the wee ones..

15 minutes to prepare and 25 minutes to cook The Big One, or until golden

or  15 minutes to prepare and 14 minutes to cook for smaller cookies in batches of 8 per tray

Freezable (forward planning for next month…)

Servings: – 36 small dudes or a GIANT Mother Lover of a Cookie! (or 3 biggies!)
cookie

Ingredients

  • 1 cup (2 Sticks) 225g Unsalted Butter Softened
  • 3/4 cups Golden Brown Sugar
  • 3/4 cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups self raising flour
  • 1-1/4 teaspoon Salt
  • 1/2 cup (rounded) Horlicks
  • 175g bag Milk Chocolate Chips

Preheat the oven to 175°C.

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Start with creaming the calories, beat the butter, white & brown sugar until smooth. This will help with legally punishing something…

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De-stress by whisking the egg then splosh in the vanillla extract with a dash of Devil-may-care-attitude.

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Combine the flour and Horlicks  separately from the mixture. (other malted drinks may be available)

Stir into the creamed mixture and then fold in the chocolate chips. ‘One for me, one for the bowl’…

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Now here’s cheeky for you – either use the PMT baking method or skip to regular normal function folks aka the regular method below:

PMT method: Drop the mixture onto a baking sheet, slap it around and smear it about until it’s at the edges, you don’t want to miss out on these calories!

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Cook for 15-20 minutes in preheated oven then remove from the oven and allow the Giant Cookie to chill.

I know you want to Cookie Monster it right about now but patience is a virtue, don’t sulk – you will burn yourself. I selflessly blistered the roof of my mouth with molten chocolate drops just for you.

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FEED Cookieee Monster

Nom Nom Nommm

N.B: This the size of 1/3 of the mixture and it’s a whole baking tray size

( 14″ x 11″ or 36cm x 28cm)

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Or the regular method from here on in:

Using two teaspoons drop the mixture onto a baking sheet and press down slightly to flatten.

Place on a greased baking sheet about 2 inches apart. Isn’t that nice.

Cook for 10-14 minutes in preheated oven.

Remove the cookies from the oven and allow to cool for 5 mins before placing them on a wire rack to cool completely.

cookiemonster

 

 

 

veganb3

Gluten-wheat-egg-dairy-free vegan Brownies! Honestly!

More and more I get asked for specialist baking or dietary cakes in the form of Gluten-wheat-egg-dairy-free vegan. At Buns of Fun it’s exciting when a request comes in for something like this and we’re more than happy to be able to stretch our apron strings and use a variety of ingredients and mix it up.Here at Buns HQ there are 2 small budding chefs who love to lick a bowl and are only too pleased to be asked to ‘mix this’ and ‘stir that’. It’s lovely to hear them discovering about food and it’s origins and having pride in producing (or ‘helping’ to produce) something that the whole family can enjoy.

If you have a specialist requirement or have little folks who like to wave a spatula, this is for you. Stand back and be prepared to be amazed by what shouldn’t really work – but actually does!

With only a soupcon of regular kitchen ingredients you can knock up a batch of this too-easy-to-make versatile pud’. Brill as brownies or served warm from the oven with custard or cream (other non dairy additions are available. ;o)

Super Peasy One-Bowl Chocolate Brownie

(p.s. Egg-free, gluten-free, dairy-free, wheat-free, vegetarian and vegan)

((pp.s. and super peasy for children to make!))

veganb2

 Ingredients – Dry

1 ½ cups Doves Wheat & Gluten Free Flour

3 tbsp unsweetened cocoa (I use Belbake cocoa which is vegan)

1 cup granulated sugar

1 tsb baking powder

½ tsp salt

Ingredients – Wet

1 tsp white vinegar (I know, trust me..)

1 tsp pure vanilla extract

5 tbsp vegetable oil

1 cup water

 instructions
Stage One:

Super easy peasy sifting flour, sugar, salt, soda, and cocoa together into an 8” square greased cake pan.

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Stage Two:

Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well.

Pour cold water over all, and combine with a fork.

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 Stage Three:

Bake at 180c for 35 minutes, or until tooth pick inserted comes out clean.

Wait 5 minutes to cool before turning out or slice and serve with fresh summer fruits and a dollop of cream. Or if you can restrain yourself dust your bake with icing sugar and keep a safe distance until chow time. You’re welcome!

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If you have any dietary challenges you’d like us to knot our apron for please email bunsoffun@hotmail.co.uk or call Emma on 07932 874576.

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Pin Party

 Pin Party

 Wedding Season has started in earnest; we’ve already been baking for nuptials across the county.  Skimming through Pintrest there are some beautiful and inspiring collections, simple, stunning and timeless.

Buns of Fun have a number of weekend dates for 2015 which are rapidly disappearing, if you wait too long you might not get your date. Contact details at the bottom. Have you had a scoot around our Pintrest boards? @bunsoffunEmma on Pintrest ‘Weddingism’.

Kicking off our short but uber sweet post we have a beaut. Simple and elegant, green and chilled, perfect for a relaxed, informal wedding at home or rustic setting. Pinned from 100layer.com

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We are creating cake tables for Festival and Picnic Weddings…Pick a bunch of your favourite cakes and bake goodies, we have cake plates and stands to borrow for small change.  We can quote for you at the time of placing your order. We have some rather fab pals at The Little Lending Co who have all sorts of unique staging items to make your celebrations truly individual.

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Pinned on The Wedding Scoop.

We love this whimsical, romantic cake – already re-Pinned 38 times!  It’s a stylish number and perfectly proportioned with sequined, gold pearled tiers and boho ruffles.

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Found on ruffledblog.com

Aqua as a colour and washed out colours are still taking favour for celebration cakes.  Actually a First Birthday cake from Hostess With The Mostest blog, still stunning enough in it’s simplictity to take part in our Pin party

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And as our business name suggests, we’re game for a giggle why not add a bit of Fun and personalise it – how about this for something for the boys (or girls)?

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 Mobile: 07932 874576
facebook: Buns of Fun (For All Occasions)
Twitter: @BunsoffunEmma
Instagram: @BunsoffunEmma & #bunsoffun

 

Easter Edibles

Easter is upon us once more and so are the Easter holidays for the mini family members. For us it’s a visit to Bonny Wee Scotch and days of activity, eating and adventures.   So School’s Out and maybe you’ll have the folks over or just hear the immortal sing-song words from the hungry little people ‘I want something to eaaat!’   Fear not, I shall help you become Mistress of the Baking Tins, I have a rescue plan. If you are a pro or just giving it a bash I’ve a couple of recipes to keep the wee folk occupied – and they’re a *bit* healthy too..

Easter-Eggs-Tree

 Simnel Brownies* adapted from Baking mad.com

Totally girdle busting chocolate richness, fudgy and rich it’s not one for the faint hearted! Please note this recipe has magical properties in that it has the ability to shrink clothes if enough is consumed.

Ingredients:

100g Dried mixed fruits (I used our favourite Holland & Barrett Luxury Berry Mix which is amazing – an interesting collection of raisins, dried blueberries, golden-berries (dried physallis), golden raisins and dried cranberries. If this is a bit off the wall then go for the original or regular dried fruit.

1tsp Cinnamon

½tsp Nutmeg                                                  ½tsp Sea salt

50ml Brandy or orange juice                          110g Butter (unsalted)

260g Unrefined light muscovado sugar         75g Golden syrup

300g Dark chocolate                                       4 Egg(s) (free range) medium

80g Plain white flour                                      75g Marzipan ready to roll

Pre heat the oven to 190°C (170°C fan, 325°F, gas mark 3).

Soak the fruits in the brandy or orange juice with the spices and salt over night, although I have cheated by juicing and soaking the fruit while all the other bits are going on.

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In a large saucepan, melt the butter, light muscovado and syrup until smooth and glossy.

Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.

Whisk the eggs lightly and add to the chocolate mixture stirring well. Now add the soaked fruits and flour – I know, it looks a very small amount of flour but all is as it should be – trust me

Pour in to a parchment paper lined baking tin 8” square.

My favourite bit – hand roll the all the marzipan into smallish balls and if the small folk are helping this is their moment! Bombs away and drop them over the top of the brownie then finish with the dark muscovado sprinkled over the top.

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Bake for 20 -30 minutes until it’s just beginning to set but is still soft in the middle.

Remove from the oven, cool completely then chill in the fridge overnight. (Again we had a moment of Cheatsville and cut into them the same day so tantalising was their aroma)

Turn out of the tin and cut into squares. Serve at room temperature. These amazing brownies will keep for 7 days in an airtight container.

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Sticky Bunny Cake from BBC Good Food

Prep: 30 mins Cook: 1 hr, 10 mins plus cooling  – Makes 10-12 slices

A sticky and delicious sponge with an unusual decorative candied carrot topping – enjoy a slice with a cup of coffee or tea

 Ingredients:

200g light soft brown sugar                         150ml light rapeseed oil

100g natural yogurt                                        3 large eggs

2 tsp vanilla extract                                        300g self-raising flour

zest 3 oranges, juice of 2 (save juice of last orange for the carrots, below)

1 tbsp mixed spice                                         1 tsp ground cinnamon

250g coarsely grated carrots                       crème fraîche, to serve (optional)

 For the caramelised carrots

225-250g small or baby carrots, peeled and halved lengthways

juice of 1 orange (from cake ingredients)     25g butter

4 tbsp light soft brown sugar

Put the carrots in a saucepan so they can sit in just about a single layer. Add the orange juice, butter, sugar and enough water to cover the tops of the carrots by just 1cm. Bring it to the boil, then cook until the water has almost evaporated and the carrots are left in a sticky syrup – you may want to reduce the heat if the liquid looks more syrupy, and go a little slower at the end so the carrots don’t catch. These can be made up to 1 day ahead.

Heat oven to 160C/140C fan/gas 3. Grease a 23cm cake tin. Lift the candied carrots from the pan and syrup, and arrange in the base of the tin, cut-side down. Keep the pan and syrup for later.

Whisk together the 200g brown sugar, the oil, yogurt, eggs, vanilla and zest from 2 oranges. Mix the flour, mixed spice, cinnamon and grated carrot in a big mixing bowl. Stir in the whisked mixture until smooth, then spoon over the carrots in the tin – now’s the time to add your rabbit.

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Too cute!  Don’t do it, instead bake for 45-50 mins until a skewer poked in comes out clean. Cool in the tin for 20 mins.

Meanwhile, add the orange juice to the syrup pan with the 3 tbsp brown sugar. Simmer together until slightly reduced, then stir in the remaining zest.

Turn the cake out onto a plate and spoon over the syrup. Eat just warm or at room temperature with more yogurt or crème fraîche.

easter carrot cake

I hope you have a lovely Easter break what ever you get up to.  Buns of Fun is away until 13th April but you can still email me on bunsoffun@hotmail.co.uk
x Emma

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