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Privacy NoticeFrom its star-studded cast to its viral scenes, with just weeks to go until it hits the big screens, film fans can’t get enough of Greta Gerwig’s Barbie. Featuring Margot Robbie as Barbie and Ryan Gosling as Ken, the highly-anticipated film has already got people across the world reminiscing about the good old days of DreamHouses and dress up sessions. In fact, as Barbiecore takes the globe by storm, experts have predicted that the revival of the brand could even inspire people’s nuptials this year. But you don’t have to be a bride or groom-to-be to embrace the hype of the film. So, whether Barbie was your childhood BFF or if you preferred to treat your dolls with a little less kindness, here’s how to celebrate the release of Barbie foodie style with a fabulous pink feast… Mini strawberry and rosewater sponge cakes Makes 12
Mini strawberry and rosewater sponge cakes are a great twist on the classic recipe
(Image: Winfried Heinze)
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Ingredients 250g unsalted butter, softened 250g Billington’s unrefined golden caster sugar 4 free-range eggs ½ tsp Nielsen-Massey rosewater 250g self-raising flour, sifted For the filling 300g icing sugar, plus extra to dust 150g unsalted butter, softened ½ tsp Nielsen-Massey rosewater 4 tbsp strawberry jam Method Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and base line a 12-hole loose-bottomed cake tin with baking parchment. Put the butter and caster sugar in a bowl and cream together until pale and fluffy. Add the eggs one by one, beating well between each addition. Add the rosewater. Carefully fold in the flour until it is evenly mixed. Spoon the batter into the tin until each hole is twothirds full. Bake for 20-25 minutes or until a skewer comes out clean and the sponges are golden brown and springy to the touch. Remove from the oven and leave to cool. Use a small, round-ended knife to loosen the sponges from the sides of the cake tin. Carefully remove each sponge from the tin and allow to cool on a wire rack. To make the buttercream, place the icing sugar and butter in a bowl and beat together slowly. Turn up the speed and beat until pale and fluffy. Add the rosewater and beat again. When the cakes are cool, cut each in half widthways. Spread strawberry jam on one cake layer and buttercream on the other. Sandwich the two together and top with a dusting of icing sugar to serve. Chocolate cake and petals Serves 12
Chocolate cake and petals is an alternative sweet treat
(Image: Winfried Heinze)
Ingredients 100g unsalted butter, plus extra for greasing the tin 100g plain chocolate (70% cocoa) 250ml whole milk 1 tbsp white wine vinegar 15g cocoa powder 300g self-raising flour, sifted 1 tsp bicarbonate of soda 225g Billington’s unrefined golden caster sugar 2 free-range eggs For the chocolate ganache 225g plain chocolate (70% cocoa) 100g unsalted butter 142ml double cream To decorate Rose petals Method Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 20cm (7¾in) round, deep cake tin and line with baking paper. Place the chocolate with 50g of the unsalted butter in a bowl and melt over a pan of hot water. Remove from the heat and stir in the remaining butter. Mix the milk and vinegar together. Put all the other cake ingredients in a mixing bowl. Pour in the milk mixture and the chocolate butter mixture. Beat until smooth. Transfer to the tin and bake for 1 hour or until the cake is firm in the centre. Allow to cool in the tin for 10 minutes, then turn out and cool completely. Meanwhile, make the chocolate ganache. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through, then beat in the cream. Or melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly. Slice the cake widthways into two layers. Spread a quarter of the ganache on one layer and sandwich the cake together. Spread the rest of the ganache over the top and sides of the cake. Decorate with rose petals. Rose cocktail Serves 4
Rose cocktails are sure to go down a treat on a hot summer’s day
(Image: Winfried Heinze)
Ingredients 100ml cold water 50g caster sugar 2 tsp Nielsen- Massey rosewater 80ml gin 40ml crème de cassis 40ml rosé sparkling wine Rose petals, to garnish Method Put the water and sugar in a pan and simmer gently until the sugar has dissolved. Bring to the boil then turn off the heat. Allow this syrup to cool then add rosewater to taste and store in the fridge until it is needed. Mix 40ml of the syrup with the gin and the crème de cassis. Pour into 4 chilled glasses and top up with the rosé wine. Garnish with rose petals. Raspberry madeleines with rosewater cream Makes 12
Raspberry madeleines with rosewater cream are a light and fluffy snack
(Image: Winfried Heinze)
Ingredients 50g unsalted butter, softened 50g Billington’s unrefined golden caster sugar 1⁄2 tsp Nielsen-Massey rosewater 1 orange, zest only 1 free-range egg, lightly beaten 1 tbsp whole milk 50g self-raising flour, sifted 12 fresh raspberries For the rosewater cream 400ml double cream 1 tsp Billington’s unrefined golden icing sugar 1 orange, zest only 1 tsp Nielsen-Massey rosewater To decorate Billington’s unrefined golden icing sugar, to dust Handful of fresh mint leaves Method Preheat the oven to 180°C/ 160°C fan/gas mark 4. Lightly grease and dust with flour a 12-shell madeleine tin. Using an electric mixer or a mixing bowl and whisk, cream the butter, sugar, rosewater and orange zest together for a few minutes until pale and fluffy. Reduce the whisk speed and add the beaten egg and milk. Fold in the sifted flour until well mixed. Place a heaped tablespoon of batter into each madeleine shell and press a raspberry into the centre of each one. Cook in the oven for 12-15 minutes or until the madeleines are pale brown and springy to the touch. Leave to cool in the tin for 5 minutes then transfer the madeleines to a wire rack. Meanwhile, make the rosewater cream. Whisk together the double cream, icing sugar, orange zest and rosewater until slightly thickened and store in the fridge until needed. Once the madeleines are cool, dust them with icing sugar. Serve with fresh mint leaves and the rosewater cream on the side. For more information, see nielsenmassey.comStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
