Today marks the launch of my very own linky, Celebration Cakes & Bakes. The obvious celebration at the moment is Halloween, and I’ve been busy making lots of themed bakes over the last few weeks including a dairy free pumpkin shaped carrot cake and some super spooky gingerbread biscuits but for this wanted to share something I made specifically for Halloween itself.
I decided to make some red vanilla cupcakes that had been stabbed with bloodied glass (caramelised sugar and dried raspberries) for the dance class I go to on a Thursday after a friend asked me about making caramelised sugar and I decided to have a go.
I used my standard vanilla cupcake recipe and added red gel colouring to the mixture. Then decorated with thick white water icing and a shard of caramelised sugar containing freeze dried raspberries.
To make the caramelised sugar I used smaller amounts of the recipe here and added freeze dried raspberries:
125g castor sugar
Freeze dried raspberries
Jam / sugar thermometer
Sheet of baking foil
- Lay out the baking foil ready to pour the molten sugar and sprinkle with freeze dried raspberries.
- Fill a bowl large enough to place your pan in with cold water and place to the side.
- Dissolve 125g of castor sugar in 112g of water and heat in a pan. Do not stir as this will crystallise the sugar.
- Heat the sugar until it reaches 155c (the hard crack point) then immediately move the pan to the bowl of cold water for a few seconds to stop the sugar cooking any further. Make sure not to get any water in the pan, and dry off the bottom so no drips go on the foil when pouring.
- Pour the molten sugar over the freeze dried raspberries and leave to set. Please be careful as the sugar will be very hot.
- Once the sheet of caramelised sugar has set smash it t create jagged pieces that look like bloodied broken glass.
If you have a celebration bake why not link up
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