Sunday, 27 October 2013

Great Bloggers Bake Off - Final Week Porkie Picnic Pie & Mickey Mouse Birthday Cake

I am so pleased that I have had the chance to bake this week for the Bake Off. We returned from our much deserved holiday yesterday so I have washing galore and jobs a plenty but I have prioritised!
Baking first!!!
My bake this week is inspired by a pork pie. I love pork and pickle pies but I wanted to do something a little bit different. My Porkie Picnic Pie is layered with ham, chutney, sausage meat and red onions with a layer of black pudding running through the middle. The pastry is a plain flour crossed with a sage pastry. After seeing poor Kimberley's picnic pie with a soggy bottom, I have played it safe and pre cooked my meat before putting into my picnic pie.
This, as other weeks, has been a first bake for me. This is something that I have never baked and have spent a long time thinking of the flavours to add together. I am loving the challenges that I have faced each week and have certainly risen to the challenge.
For my showstopper bake I am using the twins birthday cake that I made this year. This is a cake that I made before I started my blog and it was my first "novelty" cake and am proud of the results and really wanted to share it!
Porkie Picnic Pie
Sage Pastry
125g plain flour
65g chilled butter cubed
Pinch of salt
2 tspn dried sage
1 egg yolk
30 mls water
Plain Pastry
125g plain flour
65g chilled butter cubed
Pinch of salt
1 egg yolk
30 mls water
Sausage meat
Real ale chutney
Black pudding
Red onions
1 - Make the plain pastry by adding the flour, butter and salt to a food processor and blitz until you bread crumbs consistency
2 - Add the egg yolk and water and blitz until it is starting to come together
3 - Remove from the food processor and form a ball, wrap in cling film and flatten into a disc
4 - To make the sage pastry do as before but add the sage with the flour
5 - Place both pastry discs into the fridge and chill for at least 30 minutes
6 - To prepare the filling heat the oven to 180C
7 - Take the sausage meat and divide into two pieces and shape into rectangular shapes that will fit into the loaf tin that you will be using for the pie
8 - Place into the oven on a grill rack so that any fat juices are drained away from the meat
9 - Once cooked on both sides remove from the oven and leave on one side
10 - Take the black pudding and slice, then place into the oven until cooked on both sides and place on one side
11 - Take the pastry from the fridge and roll out
12 - Do the same with the sage pastry, then cut out even strips
13 - Lay the strips, evenly spaced over the plain pastry and roll so that the two pastries are mixed but still visibly different
14 - Line the loaf tin with baking paper this will make it easier to remove the pie
15 - Place the bottom pastry into the loaf tin
16 - Add a layer of ham, a layer of chutney, a layer of sausage meat, a layer of red onions, the black pudding, a layer of red onion, a layer of sausage meat, a layer of chutney and the final layer of ham

17 - Top with the sage pastry, glaze and place in the oven for 45 - 60 minutes
18 - For the handle roll some pastry and wrap with a thin roll of sage pastry, glaze and place in the oven with the pie 
Mickey Mouse Novelty Cake
300g self raising flour
300g butter
300g caster sugar
6 eggs at room temperature
1 tspn vanilla paste
Royal Icing - white, red, black, yellow and blue
Apricot jam
Pre heat the oven to 180C
1 - Cream the butter until smooth
2 - Add the sugar and mix until light and creamy
3 - Gradually add the eggs along with a spoon of flour each time to prevent curdling
4 - Sift in the flour and mix
5 - Divide the mixture into two cake tins of different sizes
6 - Bake for approx 45 - 60 minutes or whenever a slim knife comes out clean when placed through the centre
7 - Once the cake is cooked leave to cool completely. I made the cakes the day before decorating and kept them in an air tight container overnight
8 - To decorate, heat the apricot jam in a saucepan
9 - Roll out the white royal icing to the size that you need to cover the cake
10 - Slice off the top of the cake so that it is flat and turn over, use the flat bottom side as the cake top
11 - Smooth over the hot apricot jam over the cake
12 - Gently lay on the royal icing, ensuring that there are no air pockets
13 - Repeat for the other cake
14 - Place the smaller cake on top of the larger cake
15 - Using the yellow and blue icing I stamped out the twins names and placed them around the outside of the cakes
16 - Roll out the black royal icing and stamp out Mickey Mouse head shapes and place around the outside of the cakes using the hot apricot jam as an adhesive
17 - Do the same with the red icing and place 4 Mickey Mouse head shapes on the top
18 - Make small balls using the red icing and secure around the join of the two cakes
19 - I also added two red number 1's around the outside as it was their first birthday
The Great Bloggers Bake Off is hosted by the lovely Helen and Jenny at:



  1. That pie looks brilliant and the cake is lovely too. I love making fancy cakes for birthdays and so on!

    1. The pie was very yummy! I'm sure this will be the first of many novelty cakes, loved doing it x

  2. Kirsty i really like your picnic pie - the pastry looks perfect with no soggy bottom i sight. i also like the you added sage to the pastry and your layers look really impressive
    the Mickey Mouse cake is very striking also and your icing and lettering is very neat.
    well done and thank you for joining in again x x

  3. your pie looks amazing, my husband would love the fillings in this & it's a great idea adding the basket handle! Congrats on your win too., very well deserved!


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