The hotly anticipated fifth book from the Primrose Bakery, Primrose Bakery Everyday has arrived! If you're part of the growing trend of DIY wedding bakers, you'll love this brilliant and easy guide to planning, presenting and piping like a pro.
Packed to the brim with gorgeous crowd-pleasing recipes and icing inspiration, we've selected two of the sweetest treats to bring some home-comfort to your wedding.
Start the day with a traditional slice of childhood by serving up some delicious Pineapple Upside-Down slice cake, and keep the party going with Espresso Martini cupcakes.
Espresso Martini Cupcakes
Makes 15 regular-sized cupcakes
You will need:
· 2 teaspoons espresso powder
· 50ml hot water
· 225g golden caster sugar
· 335g self-raising flour
· 25g cornflour
· 225g unsalted butter, softened
· 4 large eggs
· 45 shop-bought chocolate-coated coffee beans
Preheat the oven to 180°C/160°C(fan)/350°F/gas mark 4. Line two 12-hole muffin tins with 15 muffin cases and set aside.
Put the espresso powder in a cup or small jug, add the hot water and stir to dissolve. Set aside to cool.
Add the sugar, flour and cornflour to the bowl of a food processor and pulse for 30 seconds or until the ingredients are well combined. Add the butter, eggs and cup of cooled coffee and process for 1-20 seconds, then scrape down the sides of the bowl and continue processing until all the ingredients are thoroughly combined.
Spoon the batter evenly into the muffin cases, filling them to about two-thirds full. Drop three chocolate coffee beans into each case.
Bake for 15-20 minutes, until an inserted skewer comes out clean.
Leave the cakes to cool in their tins for about 10 minutes, then transfer to wire racks to cool completely.
· 2 tablespoons espresso powder
· 4 tablespoons granulated sugar
· 4 tablespoons water
· 4 tablespoons vodka
Put the espresso powder, sugar and water into a small pan and bring to the boil on the hob. Turn down the heat and leave to simmer until the mixture has a thick syrup like consistency. This will take 1-2 minutes. Set aside and leave to cool. When the syrup is cool, stir in the vodka.
Pierce each cooled cupcake several times with a skewer, then brush with the vodka soak until it is all used up.
Kahlùa Buttercream Icing
You will need:
· 130g unsalted butter, at room temperature
· 500g icing sugar
· 60ml Kahlùa liqueur
· 1 teaspoon vanilla extract
Place all the ingredients in a large bowl. Using an electric hand mixer, beat on a low speed until all the ingredients are combined. Scrape down the sides of the bowl, then beat on a medium-high speed for a further 20-60 seconds until the icing is smooth.
A little espresso powder, for sprinkling on top
Ice each soaked cupcake with the Kahlùa icing and top with a light sprinkling of espresso powder
Makes one 33x23cm tray, serving 15
You will need:
· 12 tinned pineapple slices, drained (reserve the juice)
· 150ml pineapple juice (from the tins)
· 200g light brown sugar
· Lightly grease a 33x23 cm baking tray and line with parchment paper
· Drain the pineapple slices and reserve juice from the tins
Measure out 150ml of pineapple juice and pour into a small pan, then stir in the brown sugar. Bring to the boil, then turn down the heat and allow the mixture to simmer until it takes on a thick syrup-like consistency. This will take 3-5minutes.
Pour the syrup into the prepared tray, making sure it covers the bottom of the tray. Arrange the pineapple slice neatly in the syrup. Set aside while you prepare the sponge.
You will need:
· 150g self raising flour
· 1 teaspoon baking powder
· 150g unsalted butter, at room temperature
· 150g light brown sugar
· 3 large eggs
· 60ml sour cream
Pre-heat the oven to 180°C/160°C (fan)/350°F/gas mark 4. Combine the flour and baking powder and set aside.
In a separate bowl, cream the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs one at a time, making sure each one is well incorporated before adding the next. Add the flour mixture and mix until combined.
Finally, add the sour cream and beat until thoroughly incorporated.
Spoon the batter on top of the pineapple slice in the baking tray and spread it out evenly.
Bake for 30-35 minutes, or until golden brown on top and an inserted skewer comes out clean.
Allow to cool in the baking tray, then turn out onto a serving plate, pineapple-side-up, and peel off the parchment paper. Cut the slice into squares, or as desired. It might be nice to make the squares roughly the same size as the pineapple rings so you have a pineapple ring in the middle of each square.
Primrose Bakery Everyday by Martha Swift is published by Square Peg, £25