Sweetshop

Old Fashioned sweet shop: Lemon and Orange sherbet dips

Sherbet Lollypops

The first month of a whole new year and I am hoping that this year will be another exciting year.

I love making and eating sweets so I decided to start my 2019 with something that I was excited to try for a while, both because of its simplicity and because there really is nothing more that epitomises a classic sweet shop item – Sherbet dip lollies!

When I was a kid, I usually bought these for 20p from the local shop (from that you can probably work out whether I am younger or older than you) although honestly age is very irrelevant with sweets anyway, just ask my dad!

For these I used a recipe from The Vintage Sweet Book by Angel Adoree to create both the lollies and the sherbet.

For flavouring I went for a classic lemon sherbet, though I decided not to colour it yellow and for the lollies I made them orange flavoured and coloured them using a peach gel colour. Orange and lemon, you can’t really go wrong with that can you?

I have an idea for a fun children’s party – bowls of different flavour sherbet, sugars and lolly pops.

Different colours and flavours with scoops and bags so people can mix and match to their liking. The flavours and colours could be endless and they would beautiful to display.

Although the lollies aren’t fragile, I have not found a way of storing them easily as they tend to go a little sticky. I’m sure that there are ways to do this but I need to look into it more.

Just a little word of warning – although these are simple and cute to make they do involve boiling sugar to a very high temperature so aren’t suitable for kids to help out with.

You may not have the book I used so here are some links to good recipes:

Peppermint lollies

Sherbet dips

Food Ramblings

I’m finally going to do it. I’m going to write a cookbook.

When I was a little kid my parents used to drive past a shop that was called a Book Makers, I thought it sounded like a fantastic place to have your books made and decided that one day I would love to write a book. It took me a few years before I found out a book makers was actually a betting shop but the idea has always stuck in my mind that I wanted to have my own published work.

After thinking about what I would like to write my cookbook on I have noticed that one blog post more than any other generates a lot of traffic; almost every day someone looks at my blog specifically for that recipe that I created. It sparked something in my brain and now I feel like I cant relax with so many thoughts going around inside my head. One thing is for sure, I will write a cookbook. Nowadays my book with probably be published in ebook format but hopefully if it isn’t too expensive I could print myself a few copies so that I could finally have it on my bookshelf and keep one aside to give to my daughter when she is older.

My brain is buzzing with ideas, photographs, layouts and of course recipes. I am not going to reveal anything at the moment, just that I have lined up some testers of my friends and will be really starting to put this together. I am very lucky to know graphic designers, my cousin is a very talented artist and I am ok with a camera (don’t judge me on what I do on here – they are taken on my phone!) so over the next few years or so I will build this up. I know it wont be a quick process and I wont make my millions but it will fulfil my dream.

Cake, Sweet

Happy Birthday Sis: Frozen Raspberry and White Chocolate Cheesecake.

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Today is my ‘little’ sisters birthday. Obviously she isn’t really little anymore in any way – she’s a 26 year old law teacher who is taller than me! But she’ll always be my little sister.

This year I wanted to make her a different birthday cake to usual, something a bit fun but also a bit more grown up. Then luckily my September edition of the good food magazine dropped through the door and staring at me from the front cover was the recipe for a frozen raspberry cheesecake. Perfect.

It was pretty simple to make and was interesting being frozen.

Frozen raspberry and white chocolate cheesecake

Cake, Sweet

Good Food Magazine: Rhubarb and Orange cake

I haven’t made this recipe yet but when I finally got round to reading last months Good Food magazine I spotted a recipe that I thought would be perfect for my parents to use – Rhubarb and Orange Cake.

This year they decided to have a go at growing forced rhubarb in a pot and it has been very successful for them, so successful that it appears to be trying to break free from from its little rhubarb prison.  Usually my mom’s recipes for using rhubarb begin and end with rhubarb crumble.  I guess it is pretty good if you like rhubarb but I am not keen, especially when it is a nasty, stringy mush that tastes sour (sorry, that isn’t due to the way my mom cooks it as I am told it is really nice, it is just how my taste buds see rhubarb crumble!)  I like the crumble bit though.

So, after reading my magazine I thought this looks like a perfect recipe to give rhubarb another go and to try and help my parents use up some more of the pretty pink stuff.  I told my mom about the recipe today and she seems really keen to try it.

Hopefully this might change my opinion and I might become a rhubarb fan… because it is one thing that we can’t feed to the chickens.


Rhubarb and Orange Cake

Cupcake, Sweet

Liquorice Allsort Cupcakes

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As I said in my last post, this unfortunate baker is on a diet so I had a good idea of baking some cupcakes with a flavour I really don’t like but other people do – liquorice!

I had this cupcake idea a while ago so I had already bought a bag of liquorice allsorts in preparation to use as decoration.

I tried not to make the decoration too girly. This time I went for the ‘dog poo’ swirl on the top instead of my usual rose shape and didn’t use a single bit of glitter.


Liquorice Cupcakes

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For the cakes
4.5oz Self Raising Flour
4oz Margarine (you can use half/half butter and marg if you prefer)
2oz Dark brown sugar
2oz Caster sugar
2 Medium eggs
2 tsp Anise extract

For the icing
In a bowl add a extremely generous tablespoon of Margarine (I always use Stork as I’ve found other brands split) Then add approx 5-6 tablespoons of icing sugar and beat together until very light and fluffy. Add a teaspoon of Anise extract and a small amount of black gel food colouring. Don’t use liquid food colouring as this will cause the mix to be too runny. Mix in another tablespoon of icing sugar and beat until combined. This can be stored in the fridge until needed and either piped on or use a flat knife.

Pre-heat the oven to gas mark 4, 180oC

In a bowl mix the margarine with the two sugars and beat until it looks lovely and has changed into a paler colour. You can’t over beat at this stage.

Add an egg and a tablespoon of flour and mix until just combined. Do the same with the second egg and another tablespoon of flour.

Add the remaining flour and Anise extract and gently mix together. You don’t want to over beat the eggs in the mix, just to combine them.

If the mix looks a tad dry (this can happen due to variations with the size of the eggs or the different brands of flour) then add a small dash of milk.

Spoon the mixture equally between your cake cases. I used cupcake cases and these made 8 cakes.

Bake in the oven for at least 20 minutes before opening the door to see if they are done. Larger cakes will need 25-30 minutes but very small fairy cake cases will cook in 20 minutes.

To check they are done they should look a light brown colour and should spring back when you gently press on the top.

Once cooked, remove and cool before decorating with the buttercream icing and adding a liquorice sweet to the top.