Gone But Not Forgotten

I’ve thought a lot about writing this post.

I haven’t posted on here for over 6 months. Things all got a bit much and days turned into weeks, which turned into, well, 6 months.

I started putting so much pressure on myself to post that it wasn’t enjoyable anymore, it was a chore.

2014 was a busy year for me; the blog started taking off, I had a new job, I was planning our wedding, I started a new business, and I had a bad injury to get over. So blogging just fell by the wayside a little bit and before I knew it, it felt like it was too late. Like when you mean to text someone back for something important, but something comes up and you forget, and then time goes by and you feel like too much has passed, you know what I mean?

But, unbelievably, people are still reading what I wrote last year! People are still visiting, liking, following and commenting! And that’s what has really spurred me on to write this post.

So. Things are going to be changing around here, for the better I hope.

I’m still going to be writing posts, not because I have to, but because I WANT to. I’m not going to pressure myself into posting X amount of posts per week, and I’m not going to pigeon-hole myself into JUST baking, beauty or whatever. Yes, this was mainly a baking blog, and you’ll still see some great recipes on here, but going forward, I’m going to post about the things I love, as and when I want to.

I hope that’s ok with you guys and I’m looking forward to continuing this journey with you!

Gone But Not Forgotten

I’ve thought a lot about writing this post.

I haven’t posted on here for over 6 months. Things all got a bit much and days turned into weeks, which turned into, well, 6 months.

I started putting so much pressure on myself to post that it wasn’t enjoyable anymore, it was a chore.

2014 was a busy year for me; the blog started taking off, I had a new job, I was planning our wedding, I started a new business, and I had a bad injury to get over. So blogging just fell by the wayside a little bit and before I knew it, it felt like it was too late. Like when you mean to text someone back for something important, but something comes up and you forget, and then time goes by and you feel like too much has passed, you know what I mean?

But, unbelievably, people are still reading what I wrote last year! People are still visiting, liking, following and commenting! And that’s what has really spurred me on to write this post.

So. Things are going to be changing around here, for the better I hope.

I’m still going to be writing posts, not because I have to, but because I WANT to. I’m not going to pressure myself into posting X amount of posts per week, and I’m not going to pigeon-hole myself into JUST baking, beauty or whatever. Yes, this was mainly a baking blog, and you’ll still see some great recipes on here, but going forward, I’m going to post about the things I love, as and when I want to.

I hope that’s ok with you guys and I’m looking forward to continuing this journey with you!

Gone But Not Forgotten

I’ve thought a lot about writing this post.

I haven’t posted on here for over 6 months. Things all got a bit much and days turned into weeks, which turned into, well, 6 months.

I started putting so much pressure on myself to post that it wasn’t enjoyable anymore, it was a chore.

2014 was a busy year for me; the blog started taking off, I had a new job, I was planning our wedding, I started a new business, and I had a bad injury to get over. So blogging just fell by the wayside a little bit and before I knew it, it felt like it was too late. Like when you mean to text someone back for something important, but something comes up and you forget, and then time goes by and you feel like too much has passed, you know what I mean?

But, unbelievably, people are still reading what I wrote last year! People are still visiting, liking, following and commenting! And that’s what has really spurred me on to write this post.

So. Things are going to be changing around here, for the better I hope.

I’m still going to be writing posts, not because I have to, but because I WANT to. I’m not going to pressure myself into posting X amount of posts per week, and I’m not going to pigeon-hole myself into JUST baking, beauty or whatever. Yes, this was mainly a baking blog, and you’ll still see some great recipes on here, but going forward, I’m going to post about the things I love, as and when I want to.

I hope that’s ok with you guys and I’m looking forward to continuing this journey with you!

Follow me?

Firstly, I want to say a massive THANK YOU to all of my lovely followers so far! You make me smile with your comments and I love find and reading new blogs of yours in return.

I’ve recently made the decision to move to a self-hosted website (my own site – yay!) which you can find at www.eatsleepbakerepeat.com. Click on the link, come over and have a look. It’s fully functional but needs a little more work on it’s appearance… It’s almost there though!

The new website is EXACTLY THE SAME as the old one, for all of you current followers. Except, it’s not got “wordpress” in the title. It’s still me, still eating, still baking, still… ahh you get the message!

There won’t be any more posts on this current wordpress site, they’ll all be on the new one. But no fear, everyone who currently follows this blog, either by email, Bloglovin, or WordPress, has been transferred over. So you don’t need to do ANYTHING.

Just remember, the new site address is different if you ever type it in.

And for anyone new who happens upon this post, come and see me on my new site!

So thanks, and I’ll see you on the other side!!

Kim x

The Big Cake Show, Exeter

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I’m very excited to have been invited to a number of events over the next month, which I will be telling you about before I go, then posting about anything interesting I find there afterwards.

The first of these is The Big Cake Show, which is being held at the Westpoint Exhibition Centre between 28th-30th March. It’s the biggest baking and cake show to ever have been held in South West England and features demonstrations from stars such as Phil Vickery, Mich Turner, Paul Hollywood and… MARY BERRY! *screams*

There are classroom style demonstrations where you can learn to perfect lots of varied skills such as scone and jam making, macaroons, cupcake and cake icing and much more. There are even special classes for kids!

To top it off, there are interactive competitions, stalls to buy some treats from, and an author’s corner where you can meet the stars and get your book signed.

Tickets are still available, and at only £12 for an adult day ticket they’re a complete bargain! Why not treat your mum for Mother’s Day?

You can visit the website here.

I can’t wait to go and hopefully will come back with lots of ideas for new and exciting bakes.

Are you going to this show or any of the others coming up?

Recipe – Apple Crumble Cake

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Some people are chocolate cake people. Some people are prefer fruitier cakes. Me? I’m firmly in the chocolate camp.

Ok, a lemon drizzle (MB style) is nice every now and then, but give me a big fat slice of chocolate cake any day.

Every now and then, the occasion arises for something different, and I’m never quite sure what to make. Case in point, it was my Daddy-O’s birthday this week and I wanted to make him a birthday cake. I asked his wife for advice and she suggested an apple crumble. But that’s not special enough for a birthday cake is it?!

So I did my usual and scoured my recipe books and t’internet for some inspiration, and found a great recipe from The Hummingbird Bakery, which I have tweaked a little. Standard.

This is a cake. It is apple. And it’s crumble. It’s an Apple Crumble Cake!

Ingredients
For the cake
60g butter, softened
100g caster sugar
1 large egg
1 tsp vanilla extract
140g plain flour
1 tsp baking powder
1 tsp ground cinnamon
80ml milk

2 large eating apples

For the crumble topping
70g plain flour
1 tsp ground cinnamon
40g butter
70g light brown sugar

Method
— Preheat the oven to 180 degrees Celcius. Grease and line a 20cm round cake tin. Dust it with flour to prevent the cake from sticking.
— Make the crumble topping. Add all the crumble ingredients to a bowl, and using your hands, rub them together until they resemble breadcrumbs. You could also do this in a food processor, but be careful not to over-mix it otherwise it will be too fine. A few lumps here and there is a good thing. Set the crumble mixture aside for later.
— Now, make the cake batter. In a bowl, or stand mixer, cream together the butter and sugar until they are light and fluffy. Add the egg and vanilla essence and keep mixing until combined.
— Sift in the flour, baking powder and cinnamon, then add the milk. Mix again until the batter is smooth and creamy. Spoon the batter into the prepared cake tin.
— Peel, core and quarter the apples, then slice each quarter into thin slices. Starting at the outside of the tin, place the apples on top of the batter in a single layer, in circles.
— Lastly, spoon over the prepared crumble topping so that all the apple slices are covered. Sprinkle over a little extra sugar if you like.
— Bake for around 40 minutes, depending on your oven. The cake will be ready when the top is lovely and golden, and a skewer inserted into the middle comes out clean.

This cake is fantastic served warm, with a dollop of cream or a scoop of ice cream. It’s also great cold with a nice cup of tea. If you’re going to have it cold, make sure it’s fully cooled before taking it out of the tin, and serve it at room temperature.





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How To Make Chocolate Curls

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If you know me in real life, you’ll know this: I’m not great at decorating cakes. Yes, I’m ok at baking (although I do make mistakes sometimes!), but decorating is not my forte.

I think it comes down to patience, or my lack of. I do WANT them to look professional… But then I get excited about eating them and think, ah, it doesn’t matter!

So this is a nifty trick for professional looking decoration which is REALLY easy to do and takes no time at all.

I used dark chocolate to make these curls, which go best on a chocolate cake, like the one in this picture. But if you wanted to, you could use white chocolate and pop that on top of a fruity cake, for example a lemon drizzle, and it’d look and taste just as good.

 

Ingredients

75g dark chocolate

1 tsp vegetable oil

 

Method

— Take a large, clean, flat baking tray and put it in the freezer for around 20 minutes.

— Melt the chocolate, either in a bowl over a pan of simmering water or in the microwave (be careful! Be sure to keep an eye on it if you do it in the microwave as it can burn easily – heat it for 20 seconds at a time, checking and stirring in between).

— Add the vegetable oil to the chocolate and mix well. This will help the chocolate to curl better later. Remove the baking tray from the freezer and pour the chocolate directly onto the tray. Don’t use any greaseproof paper.

— Spread the chocolate over the tray as thinly as possible, but so that you can’t see the tray through the chocolate. If you have a pallette knife, use it, as it will give the best result. The thinner the chocolate layer is, the better.  

— Place the tray, chocolate side up, back into the freezer, for around half an hour, or until the chocolate is set.

— When you’re ready to make your curls, remove the tray from the freezer, and leave it for a few minutes to come to room temperature. You want it just to soften SLIGHTLY but not too much. You can tell when it’s ready by pressing your finger on the chocolate; it should leave a fingerprint but not an indent.

— Holding the tray against your body, take a sharp knife and place the blade on the chocolate at a 45 deegree angle towards you. Then firmly press down and pull the blade towards your body. The chocolate should curl up into long strands. Depending on how soft your chocolate is, it may fracture and you can end up with both long and short bits. I like the different lengths as it gives a bit of variety.

— Once you’ve curled all the chocolate, leave them on the baking tray and put it back in the freezer for 10 minutes to firm up.

— Then decorate the top of your cake however you see fit! I like to put pieces of different sizes on top of each other in an abstract fashion – it’s easy and very effective.

And that’s it! You will probably have more than you need, so pop them in a freezer bag and keep them frozen until you next need to use them. Just be careful as they’re very fragile!

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