These pretty little Pink Ombre Madeleines would make a lovely addition to any birthday party, afternoon tea or mini celebration.
It is semi finals week already! This makes me a little sad, for it means that GBBO 2018 is almost finished for another year. However, for my waistline it is probably a good thing, because all this baking while delicious is not good for my figure! This week is also Patisserie Week and I have attempted a new bake this time, with my Pink Ombre Madeleines.
I confess that I have not made Madeleines before and in fact I have only ever eaten ones out of a packet. Furthermore, I am not really sure what they are meant to taste like for I have never tried one from a patisserie before.
While I was researching how to make these little French cakes, I discovered that their traditional definition is:
a small rich sponge cake, baked in a fluted tin or mould and decorated with coconut and jam.
However, I wanted to make them a little bit special either with their flavours or their appearance. Initially I considered making gin and tonic flavoured Madeleines, but being half term this week I did not think my children would appreciate those somehow. Therefore, I opted for pretty looking Madeleines with some sprinkles instead.
Thankfully my Madeleines did have the ridges once baked and the hump on their backs , which I was very relieved about because these were my first ever attempt at these cakes.
Of course, I could have left them plain but I divided my batter up into 3 portions and added some red food colouring to two bowls, slightly more in one than the other, and some sprinkles in the 3rd bowl so that I could give my cakes an ombre effect. Vanilla was the flavour. I opted for, classic really in sponge cakes.
Finally, I decided to dip them in some melted white chocolate and sprinkles which is purely optional of course because they could just be made without the chocolate. However, I think it makes my Madeleines colourful and pretty to look at and they would be perfect served at birthday parties.
Recipe for Pink Ombre Madeleines
- 2 eggs
- 175g self raising flour
- 1 tsp vanilla essence
- 150g butter
- 125g caster sugar
- red food colouring
- 100g white chocolate
- edible sprinkles
- Whisk the eggs on a medium-high speed, adding the sugar a little at a time, until all the sugar is incorporated. I did this in my mixer.
- Turn the mixer to high and whisk for about 5 minutes until the eggs have doubled in volume
- By hand, stir in the vanilla essence and then fold in the flour lightly .
- Divide the mixture between 3 bowls
- Add some red food colouring to 2 of the bowls, 1 slightly less than the other , and mix to combine. In the 3rd bowl add some of the sprinkles - approx 1-2 tsp - and again mix well to combine.
- Cover each bows and leave to stand for 30 mins somewhere cool (fridge if you have room)
- Melt the butter in the microwave (30-60 secs ) and leave to cool
- After 30 minutes, add ¼ of the melted butter to each bowl (which should leave approx ¼ of the butter in the bowl still) and mix well. Cover again for a final time for 30-60mins, and again leave them somewhere cool.
- Pre heat the oven to 180oC / 160oC (fan oven) and take some of the melted butter (which might need reheating slightly to re-melt) and using a pastry brush, brush each madeleine cavity in your madeleine baking tin.
- Now spoon blobs of each mixture into the cavities - you should just have enough batters to make 12
- Once completed, pop the tin in the oven and bake for 8-10 minutes
- Remove and leave to cool
- Once cold to the touch, dip the sides of each cake into the white chocolate and then roll in some sprinkles and lay on some baking paper until set.
The #GBBOBloggers2018 / #GBBOBakeoftheWeek Linky
This year I am teaming up with my fellow BAKE OF THE WEEK co host Helen to share the baking work load of the GBBO bake along. Therefore, welcome Helen and thank you in advance for your help 🙂 The linky will be shared on both of our blogs and we will chose our favourite bakes each week in the round up.
You are welcome to bake along with me and Helen and I am hoping to see some other long standing GBBOBloggers join in too. You can read the rules here which are not strict really, but they just explains our twitter accounts and all that jazz! All I ask is that you please add my badge, a link to mine and Helen’s blogs and share the GBBO love by sharing or commenting on some of the bakes that link up. Your posts will be pinned too.
Please link to both mine and Helen’s blogs and use these hashtags on twitter, IG, FB etc so we can share your pics / blog posts :
#GBBOBloggers2018 #GBBOBakeoftheWeek @JennyPaulin @CasaCostello (plus another hashtag – see below under big, exciting news!)
The linky will open either Tuesday after the new episode. It closes the following Monday at 11.59pm.
BIG EXCITING NEWS PART 1 – Win a Sage The Bakery Boss !!!
Before we go any further I am delighted to announce that we have a fantastic prize to offer in our final week of the #GBBOBloggers2018 / #GBBOBakeoftheWeek bake along. This is all with huge thanks to the amazing Mummy Barrow , or Tanya, (or even T as some of us refer to her as) who put me in touch with the lovely team at Sage Appliances. They are going to offer one lucky person one of these as a prize
Yes a Sage The Bakery Boss (worth almost £400). I am very envious because it looks amazing! So, to be in with a chance to win one, you have to join in with our bake along at least 3 times – and this must include the finals linky. The Sage team will select their favourite finals bake from your entries, and that person will win one of these fabulous mixers. How exciting 🙂
**Please add their hashtag @SageAppliances to your social media posts connected with #GBBOBloggers2018 and #GBBOBakeoftheweek to help promote their online presence, and hopefully some RT’ing might occur too.
Last week was DANISH WEEK week and we had some fantastic bakes linked up :
With huge thanks, as always, to the following fabulous blogging GBBO bakers :
My very own Toffee Apple Danish Pastries
Rebecca with her ingenious method for baking some Alternative Aebleskiver
Lovely looking Smoorebread by Shell Louise
Pretty looking sandwiches using her Smoorebread from Anca
Louise’s homemade and yummy sounding Marzipan and Cherry Danish Pastries
Tempting looking Apricot and Walnut Rye Bread from Jacqueline
Gorgeous looking recipe from Jen for her Easy Danish Pastries
A second bake from Anca, and this time it is Apple Pinwheels
Star Baker/Bake of the Week
Congratulations to Louise with her Marzipan and Cherry Danish pastries. Knowing what a faff making your own pastry is, Louise deserves her accolade this week because while homemade Danish pastry is delicious, it its time consuming! Plus I love the sound of her filling, mmmmm!
On your marks, get set and baaaaaaaake!
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