Fraser’s Snack Shack

Ice Cream Cone Cakes

INGREDIENTS:

· 2 eggs

· 6 ice cream cones

· 125g margarine

· 125g self-raising flour

· ½ tsp baking powder

· 85g caster sugar

· 1 ½ tsp vanilla bean paste

· Raspberry jam – 100g raspberries; 50g jam sugar (heat in a pan over a medium high heat until the liquid reaches 105 degrees Celsius; leave to cool)

· Italian meringue – on top of ice cream cake – 2 egg whites; 110g caster sugar

METHOD:

1. Set oven to 170-degree fan

2. Wrap the ice cream cones in foil and place in a muffin tray

3. Cream the margarine and sugar until pale and fluffy

4. Add the eggs and vanilla bean paste

5. Add the self-raising flour and baking powder

6. Fill the ice cream cones to about 1-2 cm from the top of the cone

7. Place in the oven. Bake for 15-20 minutes

8. Start the raspberry jam for the ice cream cone cakes – add the raspberries and jam sugar to a pan and stir to combine; allow the mixture to come to the boil and stir vigorously while it bubbles; remove from heat and allow to cool

9. Once the cakes are cooked take them out and put into the fridge to cool

10. Make the Italian meringue for the ice cream cone cups

11. Whisk the egg whites to stiff peaks

12. Heat the sugar with a little water in a pan until dissolved on a medium heat, turn the heat up to high and allow the mixture to bubble vigorously until at 120 degrees centigrade

13. Add the hot sugar to the egg whites and whisk on a high speed until the mixture has cooled

14. Transfer to a piping bag until needed

15. Once cooled, take the tops off the ice cream cones and hollow out a small section; insert a teaspoon of jam into each one

16. Pipe on the Italian meringue to look like Mr Whippy ice cream

17. Use the blowtorch to brown the meringue – set aside

18. Put the ice cream cone cakes into the egg box

19. Serve and enjoy.

Our very own Star Baker

Congratulations to Fraser from St Peter’s 13-18 who reached the Junior Bake Off Final in January. Fraser was one of 11,000 young people who applied for the competition, so to make it to the final four was an exceptional achievement.

Fraser impressed the judges with his strong knowledge of ingredients and a culinary maturity that belies his age. Fraser achieved an astonishing four Star Baker titles in the competition and was praised for his unique flavours and experimental approach. Predominantly selftaught, Fraser loves foraging and finding exciting new flavours to incorporate into his baking. Fraser is a keen gardener, often growing a variety of in-season vegetables to use in his recipes, and enjoys looking after animals, especially his chickens and ducks, whose eggs make his fresh bakes extra delicious! He has kindly provided a recipe for us all to try here. Have a go and share your photos with us!

Katie trains a Hearing Dog for Deaf People

Over the past two years, Katie in Fourth Form has helped to train Alba, a golden Labrador, to be a hearing dog for deaf people. Alba is now an official assistance dog after passing her exams with flying colours and was nominated to become a child’s dog, which has very stringent guidelines, so Katie and her family are doubly proud. Alba went to live with and assist an 11-year-old boy who is profoundly deaf.

Exploring the Local Environment

Our intrepid St Peter’s 13-18 Geography pupils learnt different methods of data collection by exploring places and how they change, before using some of these techniques to design their own investigation.