Emilia McRobie (UBT President)
Find the weekends boring? Looking for something to do as a flat? Or just want to get involved in a new UBT campaign?
Take part in our November Bake Off…How is this running?:
1) Bake your boob look-a-like bake
2) Post it on your social media – grid or story and tag @ubt_ehu
If you want to compete in our bake off competition: (you don’t have to – you can just have some baking fun!)
3) You must then donate £2 to the just giving and let us know you have!
4) Wait and find out if you’ve been selected as the best boob bake from EHU! (There will be a prize)
Need some inspiration? I’ve been busy baking during my reading week and here are my creations:
Here are the recipes:
Empire Biscuits:
INGREDIENTS
- 300g Plain flour (2 cups)
- 200g Salted Butter ( 1 cup)
- 100g Caster Sugar (1/2 cup)
- Large Egg
- Raspberry Jam (we like MacKays)
- 180g Icing Sugar (Confectioners Sugar) (1.5 cups)
- Glace/Candied Cherries for decorating
INSTRUCTIONS
- Preheat the oven to 200 Celcius or 400 Fahrenheit, or 180C/350F for a fan oven.
- Start by beating the butter until it is softened just creamy, but not too fluffed up or airy. Then add the sugar and mix until just combined. You want the sugar to dissolve into the butter to a caster or fine sugar is best.
- Next, add the flour along with a beaten egg and mix carefully until the dough begins to form clumps. At this point, you can get your hands into it and bring the dough together.
- Tip onto a lightly floured surface and roll the dough out until it’s around 5mm or about a 1/4 inch in thickness.
- You can use a cookie cutter like this one, or the rim of a glass to cut the dough into separate biscuits.
Use a spatula or a pastry/dough scraper to move the biscuits onto the baking tray, lined with baking paper or a reusable liner. - If you have time, chill for about 20 minutes in the fridge to help stop spreading.
- Bake for approximately 20 minutes. The biscuits will stay soft but will start to town slightly and that’s when they’re ready. Take them out of the oven and allow to cool.
- Match the biscuits into pairs. Spread jam over the top of the biscuit that will be the base, and press the biscuit for the top gently down onto it.
- Mix the icing/confectioners sugar with just enough milk or water to form a thick but runny consistency. We start with a couple of tablespoons and then slowly add more until it’s ready. You can either spread the icing with a teaspoon/knife or use the dipping method. If you’re using a spoon or knife then start with a small amount in the middle of the biscuit and slowly spread it out, leaving a gap before the edge of the biscuit in case of extra spread. Otherwise, dip the biscuit top side down into the icing to coat it, allow any excess to drip off, and then quickly flip over and pit back on a tray to allow it to harden. You want to try and avoid the icing running down the sides of the biscuit.
- Place half a glace/candied cherry in the centre of the biscuit. Allow the icing to harden and then eat!
Boobie Cupcakes:
Ingredients
- 200g unsalted butter, softened
- 200g golden caster sugar
- 3 medium free range eggs
- 2 tsp vanilla extract
- 200g self-raising flour
- 1-2 tbsp milk
- Pre made icing (roll out kind)
Instructions
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases. Put the butter and sugar in a large mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2-3 mins until pale and fluffy.WATCH: How to cream together butter and sugar until light and fluffyhttps://www.youtube.com/embed/mPwxOp4XvpU?frameborder=0&modestbranding=0&showinfo=0&rel=0&enablejsapi=1&origin=https%3A%2F%2Frealfood.tesco.com&widgetid=1Play Video
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat briefly to combine. Gently fold in the flour and just enough milk to make a smooth batter that drops easily off the spoon.
- Divide the batter between the cases, then bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Transfer the cakes to a wire rack and leave to cool completely.
- Make a small amount of butter cream icing – mix the butter and icing sugar in the ratio 1:2 – once made place a small amount on each cupcake
- Roll your icing to your desired thickness and begin to cut circles – with your cookie cutter – to different sizes. You may also want to start rolling small balls for some of your nips!
- Finally, layer your rolled and balled icing on top of your cupcake using your buttercream to make sure they stay put!
Hope this was helpful! Any questions feel free to drop one of the UBT members a message or contact us via social media!
READY SET BAKE!
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