Baking sensation Cathryn Wood shares two of her fantastic recipes with Places&Faces ahead of her brand new book launch.
Bring the animal kingdom to your kitchen with these unique, charming bakes that are just as fun to make as they are to eat. This wonderful collection of simple desserts is designed for bakers of all ages and levels–along with ways to customize each and every creation!
Wade into ocean waters with Jellyfish Cupcakes and Axolotl Cookies, or take a hike through the forest with woodland critters like Hedgehog Chocolate Truffles and Gingerbread Squirrels. Look inside to find helpful tips and tricks to make decorating your creations both easy and fun, along with foolproof recipes for buttercream frosting, edible eyes and chocolate buttons.
Sure to be a hit at birthday parties, holidays and family gatherings, these fantastic recipes are perfect for families looking to create special, imaginative desserts.
Instagram: @cathrynlaurawood
Floral Cupcakes
These cupcakes are perfect for Spring that’s hopefully just around the corner. They would also be a sweet bake for Mother’s Day!
Ingredients:
Makes 8 slices
For the cupcakes:
• 115g butter (softened)
• 115g caster sugar
• 2 medium eggs
• 115g self raising flour
• 2 tbsp whole milk
• 1 tsp vanilla extract
For the topping:
• 150g butter (softened)
• 300g icing sugar
• Pink and green food colouring
Method:
Preheat the oven to 180°C and line a muffin tin with 8 cupcake cases. In a bowl, using a hand mixer or a freestanding mixer, cream together the butter and sugar until light and fluffy. This should take around 3 minutes.
Add the eggs, flour, and vanilla extract, then mix until fully combined.
Spoon the mixture into the cupcake cases, filling each about two-thirds full. Bake for 18–20 minutes or until risen and springy to the touch. Leave to cool slightly before transferring to a wire rack. Meanwhile, place the butter into a bowl and, using a freestanding mixer or hand mixer, whip it until pale and fluffy. Add the icing sugar and mix until smooth and spreadable. You may need to add a little boiling water to achieve the desired consistency.
Remove ¼ of the buttercream and place it into a separate bowl. Add the green food colouring and mix until fully combined. Add pink food colouring to the remaining ¾ of the buttercream and mix until fully combined. Transfer each buttercream into a separate piping bag.
Pipe six blobs of pink buttercream around the outer edge of each cupcake. Use the back of a teaspoon to spread the buttercream toward the centre to create a petal shape. Repeat for all petals on all cupcakes.
Using the green buttercream, pipe small blobs in the middle of each cupcake to create the flower centre.
Leave to set for 30 minutes before enjoying.
Daisy Cookies
These cookies are so simple to make and they look adorable. This is a great bake to do with kids as they can get stuck right in and you don’t need any special cutters or equipment.
Ingredients:
Makes 20 small cookies
• 225g plain flour
• 150g butter, chilled
• 75g icing sugar
• 20 Smarties
Method:
Place the flour, butter, and sugar in a bowl. Rub the butter into the dry ingredients until a dough forms. This may take a few minutes, but keep going, and you’ll achieve a super smooth dough.
Tear off some of the dough and roll it into five small balls. Arrange the balls on a lined baking tray in the shape of a flower and gently press them down.
Add a Smartie to the centre. Using a knife or the handle of a spoon, create a small indent on each petal.
Place the cookies in the freezer for at least an hour—this helps them maintain their shape.
When ready to bake, preheat the oven to 190°C and bake for 8–10 minutes. Leave to cool on the tray before serving.