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68 Battenberg Cake - DB June 2012

68 Battenberg Cake - DB June 2012

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Published by Ivonne Alegria

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Categories:Types, Recipes/Menus
Published by: Ivonne Alegria on Oct 21, 2012
Copyright:Attribution Non-commercial


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Ruth, thank you so much for an excellent challenge.. I haven’t seen so many pretty braids in all my life! :) Your
continued support of this challenge, along with all of your support for the Daring Kitchen, is amazing and trulyappreciated! Thanks for the great lessons in braiding and taking the time with your sister to make the videos - theywere great! :D I hope all of our Daring Bakers can join me in giving  Ruth some comment love on her blog at The Crafts of Mommyhood and showing your thanks for all the time and effort she put into the Challah challenge. :)Unfortunately, this month, Oggi was to be our hostess.. but something came up with her family so she had to bow out.Our thoughts and prayers are with you, Oggi! Hope all is okay!
 With less than 2 weeks before the June challenge was to start, I didn’t know what to do so I ran to my “life lines” ;)
My besties, Mandy and Lisa Michele. As usual, they totally dropped everything to put together this challenge! And a
great challenge it is too! I had always wondered how these lil cakes were made and if I had wondered, I’m sure others
have as well.. so now we get to learn! Thank you both so much, I am forever indebted!! *grin* Love you both! xoxo
Hope ya’ll enjoy this month –
I can’t wait to see what cool flavors you come up with! Yay!
Hello Daring Bakers!
I am so excited about this month’s challenge. It’s not over
complicated, uses simple ingredients, doesn’t take an age to do, but, I think it’s a classic that has a
certain whim
sical quality, and something that I think we’ll be able to have a lot of fun with. There’s
definitely room for creativity here!What are we doing?Battenberg Cake!
Funny enough, before making this cake for the challenge, I hadn’t eaten a single crumb of
aBattenberg. But whenever one caught my eye in the store, I couldn't help but look at it with a smile.T
here’s something about the checkered squares in yellow and pink that makes me think of tea withAlice at the Madhatter’s, or a little girl serving out
slices to her teddy bears on little plastic plates.This cake has far grander beginnings than tea with teddy. It was actually created as a wedding cakefor royalty.
The first Battenberg cake was made to celebrate the marriage of Queen Victoria’s granddaughter,
Princess Victoria, to husband Prince Louis of Battenberg.
It’s traditionally flavoured with almond and has the signature Battenberg markings, that is, the
yellow and pink squares (said to represent the four princes of Battenberg). The strips of sponge areglued together using jam (normally apricot) and the whole cake is covered in marzipan. Sometimesthe edges are crimped and the top is patterned with a knife.Being that this recipe is thoroughly English, I thought it would be appropriate to use a recipe from a
fantastic English baker, Mary Berry. (Don’t you just love her name?). This traditional Battenbergrecipe comes from Mary Berry’s “Baking Bible”. It’s a
n all in one cake method, so very simple, quickand very few dirty dishes!
Although there are specialised Battenberg cake tins available, you don’t need one. This can be baked
in a square baking tin and a divide made with foil to separate the two batters. This recipe really is allabout simplicity.Your challenge, fantastic DBers, is to make a Battenberg cake. It must be in the traditional shape(square oblong) and must have at least two different coloured checks as well as be covered in a firmedible covering like marzipan. But, you can choose any flavours you like, and if you want, even domore than two colours (look at the end of this post for a link to a fun Rubiks Cube Battenberg). I
would encourage you to use marzipan, but I know many people don’t l
ike marzipan at all, so you canalso use rolled fondant or chocolate plastique to cover your cake. You can also use buttercreams,curd, ganache etc instead of jam to glue the cake together.
I’ve also included another of Mary Berry’s Battenberg recipes, a
coffee and walnut Battenberg, heldtogether with coffee buttercream.Other popular flavours are lemon and orange sponges glued with lemon curd and also coconutsponge with raspberry jam. I hope your creative ideas get flowing 'cause the flavour sky is the limit,go wild!
Something I love about this treat is that it makes quite a small cake, but that’s a good thing! It means
you could make two or three, which means you can play with more flavours!
One last thing before the nitty gritty, here’s a fantast
ic video with Mary Berry herself from an episodeof
The Great British Bake Off 
demonstrating her walnut and coffee Battenberg. It shows the assemblyreally well so is worth watching.
Battenberg up!
 Recipe Source:
Traditional Battenberg adapted from Mary Berry’s “Baking Bible”
 Coffee and Walnut Battenberg is also from Mary Berry on the BBC Food website
Blog-checking lines:
Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She
highlighted Mary Berry’s techniques and
recipes to allow us to create thisunique little cake with ease.
 Posting Date:
 June 27, 2012
Lisa,my baker in crime over at Parsley, Sage, Desserts and Line Drives (she called herself my "sidekick" for this, I guess that makes me Wonder Baker? Cake Woman? Something cool anyway ;) )had an amazing Battenberg lined up for you all but came head to head with the Evil Lord Humidity,which unfortunately thwarted her arsenal of batter and marzipan. This, in turn, means you won't beseeing her seriously creative cake just yet, but I'm sure she'll dazzle you all before the month is out :)But, it did bring to light that a lot of you will be dealing with the same baker unfriendly weather.

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