Prep
2.5 hrsBake
N/AServes
12Difficulty
Hard About
Best for small wedding parties as they are a labour of love, these three-tiered sorbet ‘cakes’ are the perfect ending to the wedding meal.
You will need round 3 metal trays lined with parchment paper, biscuit cutters 6cm, 5cm and 3cmx 3.5cm deep & (2½”, 2” & 1¼” x1½” deep) - more if you have them to speed up the shaping of the sorbets.
Make sure your freezer is switched to maximum and that you make space in it at different times for 3 containers of sorbet, 3 trays of sorbets and 12 dessert plates of tiered sorbets.
Combine the Tate & Lyle Golden Granulated Sugar and the water in a pan and heat gently until dissolved. Bring to the boil, then simmer for 3 minutes, without stirring.
Pour into a large bowl and leave to cool.
Strain the grapefruit juice into the cooled syrup and add the champagne. Measure the syrup between 3 lidded containers suitable for the freezer into the following quantities: 1.35L (2¼ pts), 780ml (27floz) and 370ml (13floz).
Tint the largest quantity of sorbet the deepest colour using a fine skewer dipped into the rose paste colour, remembering that the colour will be a little less strong after freezing. Stir well. Then tint the remaining sorbets to the paler shades you’d like. Test all the colours side by side to make sure you are happy with their variations. Freeze for about 6 hours, stirring every 1 hour to ensure a smooth, crystal-free texture. If you wish, you can quickly whiz the frozen sorbet in a food processor to make it very smooth, rinsing out the bowl between each, then re-freeze.
Put the lined trays in the freezer to get very cold.
Starting with the largest quantity of sorbet, scrape it with a large fork. Working quickly, place the 6cm, (2½”) cutter on one of the trays, spoon in the sorbet, pack it down and smooth the top with a small palette knife. Carefully lift off the cutter to keep the shape, and repeat with the rest of the sorbet to make 12. You will have to keep returning both the sorbet and the tray of shaped sorbets to the freezer or they will melt too much. Also use the other cold trays for shaping, swapping them around so the sorbets remain frozen.
Do the same with the other sorbets. Leave the shaped sorbets in the freezer for 24 hours until they are frozen solid. Then, working quickly, stack the sorbets into tiers and return to the freezer again for at least 4 hours or until they are completely frozen.
On the day, put the dessert plates in the freezer for 1 hour, then transfer the sorbet ‘cakes’ to the cold plates. Return to the freezer again for an hour.
Prepare the berry garnish. With a pair of scissors, snip about 120 redcurrants off their strings, close to the currants. Don’t pull them off as they will ‘bleed’ onto the plates. Pick through the blueberries and find about 120 of the smallest.
Take 1 plate out of the freezer at a time and arrange a necklace of redcurrants and blueberries round the sorbets. Return to the freezer and repeat with the rest. You can leave the berries in the freezer for 1-2 hours without them completely freezing.
Serve the sorbet wedding ‘cakes’ straight from the freezer, each decorated with a crystallised rose petal.
Make-ahead
You can make the sorbet up to one month ahead.
Assemble the tiered wedding ‘cakes’ up to 2 days ahead.
Freezing time
36 hours: 6 hours + 24 hours + 4 + 1 +1-2
TOP TIP
You could pipe the bride and groom’s initials in chocolate on each plate beforehand.
Ingredients – 5 items
1
FOR THE SORBET
Tate & Lyle Pure Cane Golden Granulated Sugar
Water
Pink grapefruit
Juiced to make 1L
Champagne
Or Prosecco or sparkling wine
Rose colour food paste
From www.squires-shop.com
FOR THE DECORATION
Redcurrant
To yield 120 currants
Blueberries
Small, to yield 120 berries
Crystallised pink rose petals
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Two of our favourite fruity flavours in one delicious scone triangle!
Here`s how to make them:
Ingredients
For the scones
3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
¼ tsp salt
½ tsp baking powder
45g unsalted butter
80ml milk
1½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones
For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice
Method
Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1” thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
Yet another dessert mash-up... and this time it`s Battenburg Blondies!
A delicious marzipan chessboard you can`t help but make a move for, it`s your favourite cake with an irresistible new texture...
Serves: 16
Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)
Method
Preheat the oven to 180ºC (fan oven). Line an 8” square loose-bottomed tin with parchment paper and set aside.
In a large microwave-safe bowl, add in the butter and both sugars. Heat in 20-second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.
Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.
Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.
Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.
Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place.
Enjoy!
We know you can`t keep up with all these smashed together recipes, but this one`s simple and stunning, we promise!
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Because when you can`t choose between baking brownies or blondies... we say just have both!
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Infused with Earl Grey and lemon, these fragrant and floral biscuits are something a little different if you can bear to part with the chocolate digestives...
Recipe below:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea Leaves
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
Chocolate like you`ve never seen it before...
Fastly becoming our favourite chocolatiers, @hillstreetuk is run by brothers Greg and Chris, who`ve combined their skills of chocolate making and design to craft a business built on stunning flavour and mind-boggling visuals.
With locations in Cambridge and Saffron Walden, they`re bringing decadence back to chocolate, so we`re thrilled it`s Tate & Lyle Sugar that goes into every one of their creations! 🏆
#TrustedByTheBest
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Find the link in bio.
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We`ve missed making sponge cakes and we know you have too.
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Here`s a selection of our favourite fillings for a soft and sugary sponge... (Recipe link in bio.)
We`re honoured to be even just a small part of the project Clare!
Found near Leeds city centre, @the.wren.bakery helps train women with disadvantages to employment to become confident baristas and bakers.
So we`re proud to be helping them become the absolute best they can be!
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Easy to make and even easier to quaff, here are 10 of our favourite cocktails for summer. (Recipe links in bio!)
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Coffee`s had the monopoly on this dessert for a very long time, but this strawberry version proves it doesn`t need to stay that way.
Topped with fresh fruit and layered with a sweet strawberry sauce, dare we say it`s better? (See recipe link in bio!)
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