Christmas at Mimi's usually means Fudge. Our Fudge gift bags have been a sell-out at both Cake Cabins so far. We thought we'd share the recipe so you can try it at home. Love Mimi X
Mimi's Fudge Recipe
100g Unsalted Butter
550g Demerara Sugar
200g Golden Syrup
350ml Double Cream
1tsp Vanilla Extract
½ tsp Sea Salt Flakes
23cm x 23cm Square Tin
- Line a square tin with grease proof paper. Mix all the ingredients, apart from the Vanilla Extract and Sea Salt Flakes together in a heavy-based saucepan over a medium heat.
- Slowly bring to the boil and stir at all times (with a wooden spoon) until the thermometer reaches 116C. Turn down the heat if it begins to catch!
- When it reaches 116C remove from the heat and beat in the Vanilla Essence and Sea Salt Flakes. Continue to beat until the mixture is nice and thick and loses its shine.
- Pour into the lined tin and leave to set for roughly 1 hour.
- Once the mixture has firmed up a little, cut into squares and leave to cool completely.
- Store in a refrigerator in a lined, air-tight container.
Mimi's Top Tip: Place the Fudge squares into little bags and give them as gifts at Christmas!
The festive season is well and truly under way. We've decorated all three Mimi's shops for Christmas and the bakery is in full swing, making mince pies and lots of other festive treats.
Mimi's Cake Cabin is back in not only one but two locations! We can be found on George Street, facing The Street of Light until the 24th December and in Princes Street Gardens until the 7th of January.
Christmas shopping can be a stressful time for everyone, for those of you braving the cold and busy streets of Edinburgh, Mimi's will be there to heat you up with our Speciality Hot Chocolates and warm Brownies.
Love Mimi X
Love Mimi X
We have raided Mimi's top secret recipe book and have found the perfect way to impress your little treat or treaters this Halloween. Our pumpkin cupcakes are very scrummy and have been a hit with everyone here at Mimi's. Make sure to take a picture of your spooky witches and ghosts enjoying theirs and tag us on Facebook, Twitter and Instagram. Love, Gillian x
For cupcake mix:
480g Self Raising Flour
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
2 tsp Ground cinnamon
½ Ground nutmeg
½ Ground ginger
400g Granulated sugar
200g Light brown sugar
240g Vegetable oil
425g Pumpkin puree
2 tsp Vanilla extract
For cream cheese frosting:
450g Cream cheese
100g Unsalted butter
280g Icing sugar
1 tsp Vanilla extract
- Preheat the oven to 180C/350F/ Gas mark 5.
- Mix together the SR flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- In a separate bowl, mix together the brown and caster sugar before adding in the vegetable oil. Beat in the eggs, one at a time and then add the pumpkin puree and vanilla extract. Mix well.
- Once mixed, fold in the flour mix until smooth.
- Put cupcake cases in a cupcake tin, fill each case ¾ of the way full.
- Bake for 20 – 24 minutes until spongey to touch.
- Whilst baking, whip together the cream cheese and butter until smooth and fluffy. Add in the icing sugar and vanilla extract, mix well. Once mixed well, place in the fridge for 30 minutes and occasionally mix.
- Once baked, leave the cupcakes to cool. Once cool, pipe or spread the cream cheese frosting on the top and for an extra Halloween touch decorate with ghoulish goodies.
Autumn has well and truly arrived here at Mimi's! Our apple and pecan crunch muffins cannot only be found at our Little Bakehouse or featured in our Beforenoon Tea down at The Shore but now also in your kitchen! They are very scrummy so get baking. Love, Gillian x
Apple and Pecan Crunch Muffins
For muffin mix:
240g Plain flour
240g Caster sugar
1 Bramley apple (peeled and diced)
2.5 teaspoon Baking powder
½ teaspoon Bicarbonate of soda
80g Melted Butter
1 teaspoon Ground cinnamon
1 teaspoon Nutmeg
3 Tablespoon plain flour
3 Tablespoon melted butter
60g Demerara sugar
100g Chopped pecans
¼ teaspoon cinnamon
- Preheat the oven to 170C/340F/ Gas mark 5.
- To make the topping, combine the flour, melted butter, demerara sugar, chopped pecans and cinnamon in a small bowl until mixed well and set aside.
- Mix dry ingredients, eggs and buttermilk with a wooden spoon. Once mixed slowly add in the melted butter.
- Then add the diced apple and mix. Watch to not over mix the mixture to ensure the muffins rise!
- Divide the mix evenly into muffin cases (you should get between 8-12 muffins).
- Evenly spread the topping mix over the muffins and put in the oven for 35 minutes.
- Once baked, leave to cool and enjoy!
Mimi's Top Tip: Goes perfectly with a cinnamon latte
Autumn is fast approaching and we are definitely feeling it here at Mimi's. Our delicious pecan pie is the perfect treat to go with your coffee on a cold day. Make sure you share your creations with us with #bakingwithmimi Happy baking Mimi's fans! Love, Gillian x
Crunchy Pecan Pie
250g Plain flour
50g Icing sugar
125g Unsalted butter (cubed)
Splash of milk
175g Caster sugar
1 tsp Ground cinnamon
50g Melted unsalted butter
- Preheat the oven to 180°C
- First make the pastry. Sieve the flour and icing sugar into a large bowl, then rub in the cubes of butter until it looks like breadcrumbs. Add in the egg and splash of milk and mix together with your hands until you have a ball of dough.
- Sprinkle a little of flour over the dough and on the surface before patting the ball into a circle about 2.5cm thick. Wrap in cling film and place in fridge for 30 minutes to chill. Once chilled grease a 25cm non-stick loose bottomed tart tin.
- Sprinkle flour on a surface again and roll out the pastry using a floured rolling pin until it is even and around 0.5cm thick. Carefully place on your greased tin, ensuring the pastry is in each side and trim off any excess pastry at the edges. Using a fork, prick all over the base before placing in the freezer for 15 minutes.
- After 15 minutes, place grease-proof paper over the base with rice on top of it. Blind bake for 10 minutes until firm then remove the rice and grease-proof paper and bake for another 10 minutes until golden, leave to cool.
- For the pie mix, place half of the pecans in a bag and use a rolling pin to finely bash them.
- Mix together the eggs and sugar together then add in the finely bashed pecans. Mix well until completely blended and smooth. Then mix in the melted butter, cinnamon and treacle, before folding in the remaining whole pecans. Pour the mix into the pastry case.
- Bake for 20 – 30 minutes until the filling starts sets at the sides.
- Remove from the oven and leave to cool in the tin for an hour and then enjoy!
Mimi’s top tip: serve with a scoop of clotted cream or ice cream!
Whether it's breakfast in bed, lunch or a snack, pancakes are bound to go down a treat with everyone! Make sure to tag us with your pancake pics with #bakingwithmimi
Love, Gillian x
Apple and Blueberry Pancakes
135g Plain flour
1tsp Baking powder
1/2 tsp Salt
2tbsp Caster sugar
2tbsp Butter (melted)
4 Apples (peeled and sliced)
100g Brown sugar
Pinch of Cinnamon
- Sift the flour, baking powder, salt and caster sugar into a large mixing bowl. In a separate jug, whisk together the egg and milk before adding in the melted butter.
- Add the liquid to the mix and beat until the mix is smooth.
- Heat a non stick pan and add a knob of butter, once melted add a ladle of the mix to the pan. Once the pancake starts to bubble on top, flip the pancake. Cook until golden brown and the pancake has risen slightly.
- For the topping melt the butter over a medium heat. Once the butter has melted add in the brown sugar, leave to melt, whilst stirring and adding cinnamon.
- Add in the apples, toss until soft and leave to cook for a minute before removing.
- Stack your pancakes, pour the sauce and apples over and top with blueberries.
This is a must for the autumn days fast approaching. Perfect to go with a bowl of homemade soup or even as a sandwich! Share you baking creations with us with #bakingwithmimi Love, Gillian x
Sunblushed Tomato and Rosemary Loaf
500g Plain Strong Flour
80g Sunblushed Tomatoes (finely choped)
10g Fresh yeast
- Melt the butter in a jug, add the milk before adding 300ml with warm (NOT boiling!) water.
- Add the yeast, using your fingers rub the yeast into the liquid mix.
- In a bowl, mix together the flour, herbs, sunblushed tomatoes and salt.
- Add in the liquid and mix well until it comes away from the sides to form a ball.
- Put the dough into a large bowl and cover with cling film. Leave to rise for 2 hours.
- Pre-heat the oven to 200°C.
- Knead the dough and shape into a loaf. Place the bread onto a well floured baking tray and score with a knife before lightly during with flour.
- Place in the oven, make sure there is enough room above for the bread to rise. Bake for 27 minutes.
- Once baked, place on a wire rack straight away, to make sure you don't get a soggy bottom! Leave to cool before cutting.