Sunday, 9 February 2014

Renshaw Baking's Valentine's Day Competition

I got an email recently asking if I'd like to take part in another competition with Renshaw.

This time, there was a bit of a twist. The brief was "Challenge one of your loved ones – husband, boyfriend, partners, parents or children to show you the love and bake something special for Valentine’s Day."

To take part, there was a choice of the following:

Cupcake Frosting Pack 
Chocolate Snip and Swirl, Vanilla Snip and Swirl, Strawberry Snip and Swirl, Pink and White Pearls, Mini Chocolate Beans, Multi-Coloured Sprinkles and Red Cupcake Cases

Biscuit Icing Pack
500g White Ready to Roll Icing, 500g Black Ready to Roll Icing, 250g Poppy Red Ready to Roll Icing, 250g Fuchsia Ready to Roll Icing, 250g Pink Ready to Roll Icing, Sugar Craft Rolling Pin, Heart Shaped Cutter and Black Writing Icing.

They are offering a great prize for the winner, so the Mr was keen to have a go!

The prize is:

1 bottle of Champagne,
£100 worth of vouchers at AND
£100 meal out (just send us your receipt) for the best entry!

The Mr decided to try making cupcakes, so we received a Cupcake Frosting pack.

After searching through my "Cake Decorating" magazines, he found a tutorial for sugarpaste roses.

I had some leftover Renshaw white Decor-Ice which he coloured red and used to make the roses. It's the first time he's made anything like this so I think he's done really well!

He decided to make vanilla cupcakes and decorate them with the Strawberry Snip and Swirl, Pink and White Pearls and the sugarpaste roses.

Vanilla Cupcakes with Strawberry Icing & Roses

Vanilla Cupcakes (Makes 15-18)

3 eggs, weighed in shell
Same weight Butter
Same weight Caster Sugar
Same weight Self Raising Flour (sifted)
1 Tsp Vanilla Extract
~ 1-2 Tsp Milk *(optional)

Make sure all ingredients are at room temperature.

Preheat the oven to 160C (fan) and arrange the cupcake cakes onto cupcake tins.

Beat the butter and sugar together until pale and creamy.

Gradually add the eggs and vanilla, beating well in between each addition. If the mix starts to curdle slightly, add a little flour and continue to mix.

Fold in the flour until fully incorporated. The mixture should be a soft, dropping consistency. If it's a little too stiff, add 1-2 tsp of milk and fold again.

Spoon the mixture into cupcake cases and fill to around 1/2 full.

Bake for 25-30 minutes, or until golden and springy to the touch. A skewer inserted should come out clean.

Leave to cool.

I think his cupcakes have turned out pretty well - he hasn't baked since he was at school (quite a few years!), so he was a bit worried about how they would turn out.

To Decorate
Renshaw Strawberry Snip and Swirl
Pink and White Pearls
Sugarpaste Roses (See Cake Decorating Issue 4)

Snip the end of the Renshaw Snip and Swirl Icing. The Mr wanted to use a star effect nozzle, but wasn't confident in cutting the bag. He decided to put a star nozzle into a piping bag, and dropped the Renshaw bag into the other bag.

Pipe swirls on to the top of the cupcakes with the icing. Start at the outer edge and work to the middle of the cupcake.

Sprinkle the piped swirls with some Pink and White Pearls and top with the Sugarpaste roses.

I think the Mr's cupcakes have turned out really well and I'm proud of him for having a go!

He really enjoyed making the roses and baking and decorating the cakes. He's been talking about making some more soon, so I think he's caught the baking bug too!

Thanks to Renshaw for the chance to take part! The Mr had a great time and it was a nice change to have something baked for me ;-)


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