I have been eyeing it up for a while so I was delighted to open up the Drop Kitchen Scale on Christmas morning!
The Drop Kitchen Scale is not just your normal scale, it comes with a handy recipe app which is connected to a wonderful community of bakers. The scale connects to your iPhone or iPad via Bluetooth and measures in real time, right down to a fraction of a teaspoon. You can either use it as just a scale and follow any recipe or follow the recipes on the app step by step, which is a fantastic unique cooking experience.
The scale itself is made from heat resistant silicone and is very sleek, wipes clean and is easy to store. There’s no cables, in fact the battery included lasts an entire year!
The thing that amazes me every time is the recipes app. If you’re following a recipe and come across an ingredient you don’t have or don’t have enough of, you can put the amount you do have and it will rework out the entire recipe to even out the ingredients or it’ll find a replacement ingredient. How clever!
It measures everything from sugar, to flour, milk and even a teaspoon of vanilla essence! Also if you even get stuck on any of the recipe instructions, you can play a short video and it will show you exactly what to do. When it’s time to cook, it will come up with a timer ticking down and even show you a picture of what the finished product should look like!
The best thing about the recipe app is it will never get old. There is a community on the app who are always adding new recipes and commenting on them to give you top tips for best results. You can be part of the community too by adding photos of your finished results! You can download the app and be part of the community without purchasing the scale by typing Drop into the App Store. If you’d like the scale for yourself, it’s available on Amazon, Lakeland and other high street retailers.
The Drop Kitchen Scale is one of the best gadgets in my kitchen and I will use it from now on every time I bake!
Happy Easter Everyone!
You can’t beat a British classic, the Victoria Sponge. But this one has an Easter twist… They’re in the shape of easter bunny rabbits!
All you need is…
225g Caster Sugar
225g Self Raising Flour
Whipped Double Cream (Optional)
Icing Sugar (To Decorate, Optional)
Heat up your oven to 180c! (160c for Fan Assisted Ovens and 350F)
First of all measure out your caster sugar and your butter. It is SO important you only mix together your sugar and butter together first as it really makes a difference to the mixture. Mix until a smooth buttery paste, I use a big mixer, but I have been using a hand mixer for the past 5 years, this is a new purchase. Don’t worry if you only have a whisk, it will just take long and some man/womanpower!
Next add 2 of your eggs and mix, make sure it’s a smooth paste again before adding half of your flour. Then add your final 2 eggs and the rest of your flour. Make sure the mixture is really smooth and there’s no flour lumps before filling your bunny mould. Mine was a silicone one I found in Card Factory, but they’re also available online.
Leave your bunny in the oven for 20 minutes. Don’t be tempted to open the oven door or she’ll sink in the middle! When you think it’s done, put a knife through the middle and if no cake mix comes out on the knife then it’s all cooked through!
LEAVE the bunny to cool, completely. I was impatient and took it out of the mould too early causing it to collapse, I learned to wait next time! When it’s completely cool, cut or pull around the outside to make sure it it ready to come away from the silicone and then turn the bunny upside down and gently peel away the silicone mould.
Viola! One bunny cake! Carefully cut it in half with a sharp knife and spread on your Jam/Whipped Double Cream before putting your bunny back together. To complete the look, sprinkle Icing Sugar on top!
This mixture should make 6 bunny cakes, but it depends on the size of your mould.
Happy Easter Everyone!
Easter time makes everyone feel especially crafty, making easter bonnets, easter masks, decorating easter baskets, drawing faces on eggs.. Easter is a pretty creative holiday! Charlie and I did some baking today and he made some classic Easter Nest Egg cakes.
All you need is…
(Or Rice Krispies if you prefer, but Shredded Wheat gives more of the nest effect!)
A Cupcake/Muffin Tin
First, put the cupcake cases in the cupcake tin. Charlie was quite counterproductive and decided to take them out as his papa put them in, but forgive him, he’s only 9 months old!
Secondly, mash up the Shredded Wheat into smaller pieces but be careful not to crush them too much or they’ll end up just a fine powder.
Next, melt the chocolate! We cheated and did it in the microwave but honestly it does come out better if you snap up the chocolate, put the bits in a bowl and put the bowl on top of a pan of boiling water. Keep stirring or it’ll burn! When all the lumps are gone you’re ready!
Mix the melted chocolate and the mashed up cereal together well, ensuring all the cereal is fully covered, otherwise it won’t set as one cake shaped piece!
When everything is covered in chocolate, scoop the mix into the cupcake cases making sure they’re at least half full.
When your cupcake cases are full, decorate with Mini Eggs on top of your nests and leave it to set in the fridge for at least 30 minutes on the top shelf of the fridge.