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Monday, 31 October 2016

Three Homemade Picnic Treats (fit for a Queen?)

Whether baked for a picnic, buffet, afternoon-teatime treat or simply just because, the individual portion size of these Victoria Sponge Cakes with Chantilly Cream & Raspberry Jam, Red Currant & White Chocolate Fruit Tarts with Creme Patisserie and Caerphilly & Leek Vegetarian Sausage Rolls are sure to please. 

Three bakes suitable for picnics, buffets, afternoon tea, or just because..individual Victoria Sponge Cakes with Chantilly Cream and Raspberry Jam, Red Currant & White Chocolate Fruit Tarts with Creme Patrisserie and Caerphilly & Leek Vegetarian Sausage Rolls.

Tempus Fugit!

How time flies when you're having fun!  That certainly has been the case this past ten weeks whilst baking along with GBBO and the Great Bloggers Bake Off with Jenny over at Mummy Mishaps.  It seems such a short time ago that I attempted to make a batch of vegetarian Lime Jaffa Cakes for week 1, and now, all of a sudden, the final episode (for this series and on the beeb) has been aired crowning Candice Brown the winner of the class of 2016.

As we know, the theme for the final was 'Fit for a Queen', marking Queen Elizabeth's 90th birthday year.  The three finalists were challenged with making a three tiered meringue crown in the signature, a classic Victoria Sponge in the technical and a massive 49 item bake suitable for a royal picnic in the showstopper consisting of a chocolate celebration cake, puff pastry sausage rolls, mini quiche, savoury scones and fruit & custard tarts.



Three bakes suitable for picnics, buffets, afternoon tea, or just because..individual Victoria Sponge Cakes with Chantilly Cream and Raspberry Jam, Red Currant & White Chocolate Fruit Tarts with Creme Patrisserie and Caerphilly & Leek Vegetarian Sausage Rolls.

Now, although I love meringue and would be the first in the queue for a slice of a meringue crown, Mr E doesn't care for the sugary bake and I somehow doubt our dentist would approve of me eating all of that sugar!  The technical bake of Victoria Sponge was also ruled out because, although I'm also partial to the classic cake, I was looking for something a little more challenging.  Enter the 49 piece picnic showstopper!

OK, the mammoth 49 item bake would have lingered on-and-on-and-on in our household and would have proved to have been a massive waste of food.  We therefore chose to bake for a smaller, more intimate, picnic with 18 bakes consisting of three different items which I'd like to think would be welcomed as part of a summery picnic, with or without royalty!  In fact all three of these bakes would be great as part of a family buffet for celebratory events like Christmas, New Year, birthdays and anniversaries, or even as part of an afternoon tea party, or simply ..... just because! 

Three bakes suitable for picnics, buffets, afternoon tea, or just because..individual Victoria Sponge Cakes with Chantilly Cream and Raspberry Jam, Red Currant & White Chocolate Fruit Tarts with Creme Patrisserie and Caerphilly & Leek Vegetarian Sausage Rolls.

I'm sure you're already wondering why our GBBO inspired picnic is presented as afternoon tea.....well, call me soft, but it's late October and quite frankly it's becoming a wee bit too cold to sit on a picnic blanket whilst the gold and russet leaves fall to the ground.  So out came the afternoon tea crockery, along with a freshly brewed Assam tea!  

So, our homemade picnic afternoon tea bakes, 'fit for a queen', consisted of Mini Victoria Sponge Cakes filled with Chantilly Cream & Raspberry Jam, Mini Red Currant & White Chocolate Tarts with Creme Patisserie, and a batch of Leek & Caerphilly Vegetarian Sausage Rolls complete with homemade puff pastry.



Mini Victoria Sponge Cakes.

 

Homemade Mini Victoria Sponge Cakes filled with raspberry jam and chantilly cream,

These mini Victoria Sponge Cakes were easy to make and being small they needed only a few short minutes in the oven.  They were perfectly dainty being the ideal size for an individual portion.  The baked cakes were sliced in half and filled with scrumptious raspberry jam and piped balls of Chantilly cream which, in my humble opinion, look fantastic when the cake is re-sandwiched together.

Homemade Mini Victoria Sponge Cakes filled with raspberry jam and chantilly cream,

Homemade Mini Victoria Sponge Cakes filled with raspberry jam and chantilly cream,



Red Currant & White Chocolate Fruit Tarts with Creme Patisserie.

 

These Red Currant & White Chocolate Fruit Tarts with creme patisserie look so festive, they'd certainly not be out of place on a seasonal buffet table.

The redcurrant and white chocolate fruit tarts looked amazing when they sat alongside the classic Victoria sponges.  The red elements and round shapes in both bakes (of the red berries and piped Chantilly cream) seemed to compliment each other beautifully.  It was such a happy accident!

Three bakes suitable for picnics, buffets, afternoon tea, or just because..individual Victoria Sponge Cakes with Chantilly Cream and Raspberry Jam, Red Currant & White Chocolate Fruit Tarts with Creme Patrisserie and Caerphilly & Leek Vegetarian Sausage Rolls.

The red currants in this petite bake looked so pretty having been arranged simply, like a Christmas wreath, and dusted with icing sugar.  They looked just like little gems!  Surely perfect for a royal picnic or afternoon tea with their individual size and rich red colours!  These small individual fruit tarts were amazingly delicious with the creamy creme patisserie countering the sharp taste of the beautiful red currants.  The white chocolate brought a little extra sweetness and flavour to the bake, and was used in three ways.  Not only did it adorn the top of the tarts, it was also added to the creme patisserie and, finally, was painted to the inside of the baked pastry tart before being filled to create a barrier between the creme patisserie and pastry to prevent that dreaded soggy bottom!

These Red Currant & White Chocolate Fruit Tarts with creme patisserie look so festive, they'd certainly not be out of place on a seasonal buffet table.


Caerphilly and Leek Vegetarian Sausage Rolls.

 

These homemade Caerphilly  Cheese and Leek Sausage Rolls are vegetarian and perfect for picnics and buffets

Now, although I'm pretty sure our Queen is a fully fledged meat lover, I'd like to think that she would try some vegetarian fair.  Although these vegetarian sausage rolls didn't fall into the 'dainty' category, they'd be perfect for a fun picnic or even a buffet over the festive period with loved ones.  They were made from scratch with homemade puff pastry and contained a fabulously tasty Caerphilly cheese and leek filling.  Of course you could make these vegetarian sausage rolls a lot quicker and easier with ready made shop bought puff pastry.   The filling itself is easy to make, and can in fact be used to make regular vegetarian sausages when coated with breadcrumbs and pan fried.  They're absolutely amazing served with onion chutney!

These homemade Caerphilly Cheese and Leek Sausage Rolls are vegetarian and perfect for picnics and buffets


And the verdict?

Well, as already mentioned I was pretty pleased with how aesthetically pleasing the mini Victoria Sponge Cakes and the batch of Red Currant & White Chocolate Fruit Tarts were especially when they sat alongside each other.  I really couldn't have planned that better!  They both tasted absolutely amazing.  The classic sponge was....classic, and the sharpness of the fruit in the tart was balanced with the creaminess of the creme patisserie and white chocolate.  As for the vegetarian sausage rolls, well Mary would probably describe them as 'rustic', and to be honest she wouldn't be wrong.  They were a little chunky compared to the neighbouring patisserie style bakes, but despite that they were still delicious with the flaky buttery pastry and tasty filling.  They'd be great either on a picnic or buffet spread.

As for the challenge, it certainly was that!  By the end of the bake I was certainly ready for a sit down and pot of tea.  At least I had some cake to enjoy alongside my brew!




So let's get to it and baaaake!






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Mini Victoria Sandwich Cakes
This classic cake is easy to make and is filled with raspberry jam and Chantilly cream, though if you prefer you could substitute that for a butter cream frosting.  Their dainty size makes them a quick and pretty bake.

Details
Hands on time: about Cook time:     Yield: 4 Individual Cakes

Specific Equipment
   4 Mini cake tins, ours measured 4.5cm x 7cm x 3cm 
Ingredients
For the sponge batter
  • 60g Butter, unsalted & softened + extra for preparing the tins
  • 60g Golden Caster Sugar
  • 1 Large Egg, lightly beaten
  • 1 tbsp Milk
  • 60g SR Flour + extra for preparing the tins
For the filling
  • 3 - 4 tsp Raspberry or Strawberry Jam
  • 100ml Double Cream
  • 1/2 tsp Vanilla Extract
  • 1/2 tbsp Icing Sugar + extra for dusting

Method
1. Preheat the oven to 190c / Fan 170 / Gas 5. Place a low sided baking tray (ie swiss roll tray) into the centre of the oven.2. Prepare the cake tins. Thoroughly grease the inside of the cake tins, ensuring that all of the surfaces and corners are greased. Add a teaspoon of flour to one of the tins. Stand over the sink and move the tin about to encourage the flour to adhere to the buttered surfaces. Once all of the tin's surfaces are coated in flour, tip the excess flour into another tin. Repeat the process until all 4 tins are prepared. 3. Make the batter. Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Gradually add the beaten egg a little at a time, beating well after each addition. Beat in the milk. Sieve the flour into the mixture. Use a spatula, large metal spoon or your hand with your fingers splayed to fold this in gently. 4. Fill the cake tins. Using a teaspoon, fill the prepared tins with the batter mixture. You're aiming for them to be half to two-thirds full. Use the back of the teaspoon to make an indentation in the centre of the batter to encourage the cake to bake flat rather than domed.5. Bake. Place the tins onto the preheated tray. Bake for about 15 minutes. You may need to rotate the tray after 13 minutes of baking. Test the cakes are ready by inserting a skewer into the centre of the cakes. It will come out clean once the cakes are ready. Once baked, remove from the oven and place on a cooling tray.6. Cool. After 2 or 3 minutes remove the cakes from their tins and allow them to cool completely.7. Prepare the jam. Spoon the jam into a pudding bowl. Mix it with a teaspoon to slacken. Add a drip or two of water if necessary.8. Prepare the Chantilly cream. Pour the double cream into a small mixing bowl. Add the vanilla extract and icing sugar. With a balloon or egg whisk whip the cream until it is thickened and at soft peak stage. Avoid over whipping. Spoon the cream into a piping bag fitted with a plain round piping nozzle.9. Assemble. Once the cakes are completely cooled slice them in half. Apply a little jam to the cut surface of the bottom sponge. Spread the jam out carefully with the back of the teaspoon. Pipe 'blobs' of the Chantilly cream on top of the jam, starting around the perimeter of the cake. Fill the centre of the cake with the cream. Gently replace the top half of the cake. Repeat until all of the cakes are complete. 10. Enjoy! Just before serving dust with a little icing sugar.









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Red Currant & White Chocolate Fruit Tarts with Creme Patisserie
These small individual fruit tarts are amazingly delicious with the creamy creme patisserie countering the sharp taste of the beautiful red currants.  Perfect for the festive season.

Details
Hands on time: Cook time:     Yield: 6 small tarts

Specific Equipment
    Mini Tart Tins (ours were fluted and measured 6cm x 2cm)
Ingredients
For the Pate Sucree (Sweet Pastry)
  • 136g Plain Flour + extra for rolling
  • 50g Butter, unsalted & chilled
  • 50g Icing Sugar + extra for dusting
  • 1 Egg, lightly beaten
For the Creme Patisserie
  • 150ml Full Fat Milk
  • 1 capful Vanilla Extract
  • 1 Egg Yolk
  • 25g Caster Sugar
  • 10g Cornflour
  • 5g Butter, unsalted
  • 2 or 3 White Chocolate squares
For Lining the Pastry Cases
  • 6 White Chocolate squares
For completing the Fruit Tarts
  • 6 Red Currant Stems, washed
  • Block White Chocolate

Method
1. Make the pastry. Place the flour, icing sugar and cubed chilled butter into a good sized bowl. Rub the butter into the flour and icing sugar between your thumb and finger tips, until the mixture resembles breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten egg. Using a rounded pallet knife, or similar, cut through the mixture to make a dough. You may need to add a little cold water to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 30 minutes to chill. 2. Line the tart cases. Remove the pastry from the fridge. Divide it into 6 pieces of roughly equal size. Place one portion onto a lightly floured work surface. Lightly cover the remaining 5 which have been set aside with the cling film. Roll the pastry out into a circle about 3mm thick. Gently lift the piece of pastry and ease it into the metal case. Gently tease the pastry into the case so that it sits into the edges well and picks up the shape of the fluted sides. If the pastry tears, patch it with surplus pastry. Avoid stretching the pastry. Line the other tart cases in the same way.3. Trim away the excess pastry. Use a pair of clean scissors to trim away the bulk of the excess pastry which over hangs the sides of the tart cases. Don't worry about making it neat at this stage. Place the cases into the fridge to chill for at least 20 minutes.4. While the pastry is chilling prepare the tinfoil to line the pastry cases. Cut squares of tinfoil equal to the number of tarts you're baking. 5. Pre-heat the oven to 190c / 170 fan / Gas 5. Place a low sided baking tray (ie swiss roll tray, or similar) into the oven to be warming through.6. Prepare to blind bake. Remove the chilled pastry cases from the fridge. Shape the tinfoil squares into a mini cup and carefully sit them inside the pastry cases. Use your thumb to gently mould the tinfoil to the pastry.  Avoid squashing the pastry.  Pour in some uncooked rice to hold down the foil.7. Blind bake. Place the flan tins onto the heated tray in the oven and bake for 10 minutes. Rotate the tins. After a further 4 minutes carefully remove the tinfoil and rice from the pastry case. Use a small sharp knife to carefully trim away the excess pastry. Return them to the oven and continue to bake until the pastry is completely cooked. This will take about 5 minutes further. Once cooked through, remove from the oven. Carefully remove the pastry case from the metal mould and place onto a cooling tray.8. Make the creme patisserie. Place the milk and vanilla into a heavy based small pan. Set onto the hob over a medium heat and bring almost to the boil. Meanwhile place the egg yolk and caster sugar into a mixing bowl and mix together. Add the cornflour and mix until smooth. Sit the bowl on a cloth. Once the milk is on the cusp of boiling, pour it over the egg mixture whisking all of the time. Pour the milky mixture back into the pan and set onto a medium heat on the hob. Stir constantly with a wooden spoon. The mixture will soon thicken. Remove the pan from the heat. Add the butter and mix until well combined. Add the white chocolate squares and again stir until the chocolate has fully melted and is well combined. 9. Cool the creme patisserie. Pour the custard into a clean bowl. Cover with cling film ensuring that the clingfilm is in direct contact with the creme patisserie to prevent a skin from forming. Set aside.10. Line the pastry cases with white chocolate. Place the chocolate square into a glass bowl set over a pan of simmering water (bain marie). Ensure the water in the pan doesn't touch the base of the bowl. Set the pan over a medium heat and allow the chocolate to melt. Stir. Once the chocolate has almost completely melted remove the bowl from the pan. Stir thoroughly. Use a pastry brush to paint a thin layer of the melted chocolate to the inside of the pastry case. Set aside to allow the chocolate to set.11. Assemble. Once the chocolate inside the pastry case has set and the creme patisserie is completely cold assemble the tarts. Stir the custard thoroughly. Use a teaspoon to fill the pastry cases. Avoid over filling them. Arrange the red currant stem into a circle and gently lay on top of the cream patisserie. Use a sharp knife or potato peeler to create curls / shavings of chocolate from the flat back of a block of chocolate. Gently position them on top of the red currants. 12. Enjoy! Dust with icing sugar just before serving.
Notes:
a)  Consider buying ready made pastry cases for this bake.   b) If making your own pastry, you will have some left over from this bake (due to the size of the tins uses).  Consider wrapping it and freezing it for another day, or making a few jam tarts, for instance. c) Likewise, you will have a some creme patisserie left over.  This could be considered 'chef's perks' or used to make a few more (or larger) fruit tarts.  d)  Use a block of white chocolate which is quite thick for creating your chocolate curls / shavings.  This will be less likely to snap as you create the curls / shavings.  Alternatively consider grating the chocolate.  










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Caerphilly Cheese & Leek Vegetarian Sausage Rolls
These delicious vegetarian sausage rolls are perfect for a fun picnic or even a buffet over the festive period with loved ones. 
Details
Hands on time: Cook time:     Yield: 8 medium sized sausage rolls
Ingredients
For the Puff Pastry
  • 250g Plain Flour + extra for rolling
  • 1/2 tsp Salt
  • 50g + 200g Butter, unsalted & chilled
  • 1 tsp Lemon Juice
  • Cold Water
For the Caerphilly and Leek Filling
  • 25g Butter
  • 100g Leeks (prepared weight, trimmed & finely sliced) (Approx 1 medium leek)
  • 100g Fresh White Breadcrumbs
  • 1 tbsp Fresh Thyme, chopped
  • 1 tbsp Fresh Parsley, chopped
  • 150g Caerphilly Cheese, grated
  • 2 or 3 Egg Yolks
  • 1 tsp English Mustard
  • 1/2 tsp Salt
  • Freshly grated pepper 
To Seal & Glaze the Sausage Rolls
  • 1 Egg, lightly beaten

Method
1. Start to make the puff pastry. Place the flour & salt into a good sized bowl. Add 50g butter. Cube the butter. Rub the butter into the flour between your thumb and finger tips until it resembles breadcrumbs. Add the lemon juice. Add 3 tablespoons of water. Use the back of a knife to bring the dough together, adding a little more water as necessary. You're aiming for a dough which is slightly tacky. Shape into a ball and flatten to a disc with the palm of your hand. Wrap in clingfilm and place into the fridge for at least 15 minutes. 2. Prepare the butter. Sandwich the 200g block of butter between two sheets of greaseproof paper. Use a rolling pin to knock the butter into an oblong shape. Fold the butter and knock the butter again. Continue until the butter is pliable but still cold. Shape the butter into a 13cm square. 3. Roll the dough & add the butter. Remove the dough from the fridge. Unwrap it and place onto a well floured work surface. Roll into an oblong measuring about 28cm x 15cm. Place the prepared butter into the centre of the dough. Fold over the the dough so that the butter is completely encased. Nip the seems with your fingertips to keep the butter within the dough. 4. Carry out the first turn. Roll the dough into an oblong of similar dimensions as before. Imagine the dough in thirds. Bring the top third down and rest it over the centre third. Bring the bottom third up and rest it over the centre third. The dough will now have three layers stacked upon one another. Turn the dough 90 degree to the right. Use the rolling pin to seal the edges. This was the first turn. Wrap the dough and place into the fridge to chill for at least 20 minutes. 5. Carry out the 2nd, 3rd & 4th turns. Remove the dough from the fridge. Unwrap it and place onto a lightly floured work surface in the same orientation as the previous turn finished. Roll the dough out into an oblong. Fold, turn, seal the dough as before. Wrap and chill it again. Repeat for the third and fourth turn.6. Start to make the Caerphilly and leek filling. Place the 25g butter into a pan or frying pan. Set over a medium heat to melt. Add the prepared leeks. Fry the leeks gently for 8-10 minutes until they are soft but not colouring. Stir them frequently. Place the breadcrumbs, parsley, thyme and grated cheese into a bowl. Mix together. In a cup mix together 2 egg yolks with the mustard, salt and a twist of pepper.7. Complete the sausage filling. Tip the cooked leeks into the breadcrumb mixture. Use your hand to combine everything. Add the egg yolk mixture and mix to combine. Use you hands to create 8 sausages of approximately the same size. If you feel that the mixture is breaking up add another egg yolk and shape them again. Place the sausages on a plate, cover and set aside.8. Pre-heat the oven to 220c / 210 Fan / Gas 7. 9. Prepare a baking tray. Line the base of a baking tray with greaseproof paper.10. Roll out the puff pastry. Remove the pastry from the fridge. Unwrap. Flour a sharp knife & cut in half. Re-wrap one half and refridgerate or freeze for another day. Lightly dust the work surface. Roll out the pastry dough into an oblong  about 4mm thick. Flour the knife and cut into individual oblongs large enough to house your prepared sausages (use one of your sausages as a guide, though avoid cutting the long edge of the oblong too short - consider that it needs excess to seal the pastry).  Avoid dragging the knife through the dough. 11. Roll up the sausage rolls. EITHER: Place the shaped vegetarian sausage against the short edge of the pastry oblong. Roll up the sausage roll. Use a pastry brush to paint a little beaten egg where the pastry over laps to seal. Place onto a baking sheet seal side down. OR: Place the shaped sausage into the centre of the oblong pastry.  Fold the pastry over to sandwich, creating a type of 'handle'.  Use a pastry brush to paint a little egg to seal the pastry.  Use the back of a knife to 'knock up' the sealed pastry.  Place onto the baking sheet. Repeat with the other sausages. 12. Prepare to bake. Place the sausage rolls onto the baking sheet. Use a pastry brush to paint the upper surface of the pastry with the beaten egg. Use a sharp knife to create two or three slashes to the top of each roll.13. Bake. Place the baking tray into the centre of the oven and bake for 15-20 minutes until they are a good golden brown colour and the underside of the pastry is cooked through.14. Enjoy! Delicious served with caramelised onion chutney.
Notes:
a) The ingredients for the pastry makes double the quantity needed (as making a small amount of puff pastry is quite difficult).  The surplus pastry can be stored in the fridge wrapped for upto 4 days, or placed into the freezer for another day. b) Shop bought puff pastry would be equally great. 



















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These homemade Caerphilly Cheese and Leek Sausage Rolls are vegetarian and perfect for picnics and buffets Homemade Mini Victoria Sponge Cakes filled with raspberry jam and chantilly cream, These Red Currant & White Chocolate Fruit Tarts with creme patisserie look so festive, they'd certainly not be out of place on a seasonal buffet table.







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Great Bloggers Bake Off hosted by Jenny at Mummy Mishaps


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32 comments:

  1. that all looks amazing! the sausage rolls sound lovely, and the cakes & tarts are so pretty. I've been for a few afternoon teas & some places could definitely learn a thing or two from your spread!

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    1. Aw thank you Helen, that's so lovely of you :-)
      Angela x

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  2. What a perfect afternoon tea Angela. This red currant tarts look so beautiful x

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    1. Those little red berries are gorgeous aren't they Cathy,
      Thank you for your kind word Cathy,
      Angela x

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  3. Wow they look amazing! I loved the final, Victoria Sponge is my absolute fave!

    Jasmin Charlotte

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    Replies
    1. It was a great final wasn't it, I think it was possibly my favourite episode of the series actually. Victoria Sponge Cakes are definitely up there aren't they - they're classic for a very good reason.
      Thanks for your lovely comment Jasmin,
      Angela x

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  4. What a pretty afternoon tea, I love your mini loaf shaped Victoria sponges, even with tiny piped cream and jam, so delicate! The tarts are gorgeous too, redcurranfs are a favourite here too.

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    1. Awe thank you Lucy :-) Red currants are fab aren't they - sooo tasty!
      Angela x

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  5. Wow - I love your interpretation of the Bakeoff theme this week!! Yes I can quite understand why you wouldn't want to make all 49 pieces. Dear me - even with 2 hungry children in the house I think we would be pushed to polish off 49 items before something started to go bad. Your version seems much more sensibly sized (though if you you do have anything left, I would be happy to help you out!! ;-) ) It all looks gorgeous, Angela, and if I turned up at a fancy London hotel and asked for afternoon tea, I would be delighted if they brought this out for me :-) Eb x

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    1. Awe thank you Eb, that really means a lot :-)
      Indeed, we shared the bake we made with my parents too, but I think had I made 49 items then we would have been eating it all week (alternatively our neighbours might have thought their luck was in had I shared with them too!)
      Thanks for your lovely comment Eb,
      Angela x

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  6. What a lovely spread. I like the sound of the the redcurrant and white chocolate tarts and they look so pretty. what a good idea painting the inside of the pastry case with chocolate. The mini Victoria sandwiches look really cute too. All in all this is a lovely teatime spread.

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    1. Thank you Jacqueline. Theose little fruit tarts were definitely my favourite of the 3 bakes. I'd learnt about painting them with white choc a number of years ago - I really can't remember where - but it certainly allows them to have a number of hours sat around on a buffet table or where ever without the pastry spoiling.
      Thanks for your lovely comment Jacqueline,
      Angela x

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  7. Your productivity puts me to shame! I'm always happy to help you out in consuming the sweet stuff - Those Mini Victoria Sponges have definitely got my name on them! Thanks for being such a great part of #BakeoftheWeek

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    1. Aw don't, I really wouldn't be surprised if you got through far more stuff than i do in a day Helen, what with your 3 children, 2 blogs the cake business etc! I was really pleased how good those mini victorias came out,
      Thanks for your lovely comment,
      Angela x

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  8. Angela I have no words... your photography here has me drooling! OH my oh my! YUM! Haze x

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  9. The mini Victoria sponge are so cute! The picnic looks fab. Well done for making the puff pastry from scratch. x

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    1. Aren't they gist - they're such a perfect size having been made ina little loaf tin. I can't quite believe that i tackled puff pastry, but i did and I was pretty happy with how well it turned out.
      Thanks for your lovely comments Anca,
      Angela x

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  10. mmmmmm this all looks divine! I love all of the individual elements to your picnic afternoon tea party and would have happily popped over to help you eat it! I love this type of food, its all my favourites and sadly i do not eat it often due to all those calories! BUT It is a lovely thing to have sometimes as a treat, it reminds me of Sunday tea times as a kid when my mum would make a tea party.
    Thank you so much for baking along again this year, it has been a feast to the eyes visiting your bakes these last 10 weeks. I hope we get to duo it again soon :)
    good luck in the judging xx

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    Replies
    1. Hahaha, you'd have been more than welcome Jenny, especially after all of the hard work you've put into making the linky work. They're mine too, i love this type of thing and I have to agree about those pesky calories - one of the reasons why we just made a small bakes rather than the whole thing - for the two of us this was enough (which ws shared with my parents as well anyway).
      You're welcome Jenny, it's been great taking part again this year - so much fun. And thank you to you too for hosting it. Yes, i'm hoping we can do it again too.
      Thanks you, I have my fingers crossed though given all of the wonderful things other people have pulled out of the hat I'm not too hopeful.
      Angela x

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  11. Well done for attempting all this Angela! I would love to try those little vegetarian sausage rolls as I do love pastry and the little tarts look so pretty. In fact, it's all very nicely colour co-ordinated as well as looking delicious!

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    1. I have to admit the colour co-ordination was a stroke of luck. I'd not really realised that they would sit together so well until i assembled everything. Those 'little' sausage' rolls were really tasty, teh flavour of the wensleydale came throuh surprisingly well.
      Thanks for your lovely comment Corina,
      Angela x

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    2. Sorry, i meant caerphilly cheese there Corina!

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  12. As ever I'm so impressed with your bakes! I'll be making those sausage rolls soon (with shop bought pastry though!). #CookBlogShare

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    1. Hahaha, don't you fancy all of the rolling, folding and chilling Mandy - i'm not surprised, it's really not often i tackle puff pastry either - though i thought for the GBBO final I would give it a try. I hope you enjoy the sausage rolls Mandy, the caerphilly flavour came through surprisingly well.
      Thanks for your lovely comment,
      Angela x

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  13. What a beautiful afternoon tea, Angela. The piped cream really gives your dainty sponges a special touch and I absolutely love how big and puffy your sausage roll pastry looks.

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    1. Aw thank you so much Jo, I conpletely agree that the piped cream shapes just finishes off those little Victorias so well. I was pretty pleased how well the pastry puffed up too.
      Thanks for your lovely comments,
      Angela x

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  14. Wow Angela! This feast of a picnic looks and sounds absolutely amazing! I particularly love the sounds of the redcurrant and white chocolate tarts! Pinned all three. Thank you for sharing with #CookBlogShare x

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    1. Good choice kirsty, they were particularly good - my favourite too infact :-).
      Thank you for your lovely comment,
      Angela x

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  15. That Victoria Sponge looks delicious! #cookblogshare

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