Monday, 3 October 2016

My Botanical Toffee Apple and Pecan Cake - GBBO week 6

So it's week six in the Bake Off Tent and the contestants are faced with a Botanical week. When I was thinking of what I could bake that fitted in with the theme botanical I thought, well, it could be anything really, so long as it contains something that grows.

The three components of this weeks challenges were: Citrus Meringue Pie for the signature challenge, Fougasse for the technical challenge and Floral Cake for the Show Stopper.

I so wanted to make a meringue pie just to show off how well, and peaky, I can make meringue. Unfortunately on baking day I was faced with the nightmare of 'not enough eggs!' arrgh!

I didn't want to make Fougasse because of all the eurrgh! comments from my family members. Shame really because I quite like it and I've never made it before so quite a challenge.

The Showstopper was a Floral Cake. I've made quite  a few of these and really didn't feel like I was in a floral mood, whatever a floral mood feels like.

The contestants didn't do too badly this week, we had some flat meringues, undercooked Fugasse and show stoppers that I wouldn't drool over. Over all it was Tom who won Star Baker and we said goodbye to Rav.

So what do I do for this weeks challenge? I decided that a botanical Cake would suffice, or is that cheating?

Toffee Apple and Pecan Cake.

toffee apple pecan cake
Pin Me for Later please!

Looks scrummy doesn't it? It really was delicious but I had a little trouble with the filling.
I found the recipe in my BBC Good Food Magazine and just knew I had to make it. You can find the recipe online here.

The filling I found a bit too runny, it dribbled out of the cake. Which was a shame because it was nice. I didn't put the filling on while the cake was warm, so I know that was not the problem. If I made it again, and I probably will, I would change the recipe for the filling to this:

25g Butter
100g icing sugar
1 tbs of carnation caramel.

That should make it a little thicker while still having the caramel flavour.
Here is a photo showing my dribbled filling.

toffee apple pecan cake with dribbled filling

Just to try and keep to the Great British Bake Off theme I did make a flower on the top of the cake with my apple slices and pecans.

toffee apple pecan cake without topping

You can just about see it I hope. Of course it looked completely different once I dribbled over the lovely caramel topping.

toffee apple pecan cake

I wanted to take a nice photo of a slice of the cake, maybe dressed up a bit with some flowers and my pretty flower tea cup. I had it all planned out. What I didn't plan was that my family couldn't wait to get stuck in and I was soon left with nothing but a few crumbs! 

I guess it goes to show how tasty the cake was though, it even smelled delicious.

Mummy Mishaps

A little Note About Positive Reviews on Raisie Bay

Some people only write reviews when things go wrong with products, which is good because it lets people know that there could be potential problems. I've also seen negative feedback with say things like, I had to return this item because the colour did not suit this useful?

I write reviews on most items I buy because I like to give genuine feedback. If I have a genuine problem with a product I will write my review in the appropriate place.

I write reviews on my blog too, but they are mostly positive. Why? Because I only write reviews for the things I've loved. If I don't love them I let the person who sent me them know with details why and then let them decided if they would rather me write a negative review or not write one at all. It's always the latter.

This is my blog, my place and I'll let you know about the things I love. If you want to find out what other people have hated about the product then you will need to look elsewhere.

My reviews may all be positive, but they are still genuine.
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