Layer Cakes

Pear Gingerbread Upsidedown Cake

Yay, Autumn is here again! And, of course, the dawn of this season means baking with luscious scrumped fruit, sticky syrup/treacle and oodles of heaven-scented winter spices. It just wouldn’t be Autumn otherwise. And this lovely bake utilises all three of this holy culinary trinity.

Isn’t it funny how you can bake a seemingly failsafe recipe that you’ve made countless times before and it can turn out a disaster, and you can write something off as an epic dog’s dinner of a cake fail only for it to turn out beautifully? Unfortunately, normally the former is the case for me, but this week I experienced a prime example of the latter.

I was making some banana and caramel cupcakes for my work’s Macmillan Coffee Morning and thought I’d make use of some scrumped pears while I had the oven on. I had a flick through some of my trusty recipe books and came across an enticing apricot upsidedown number in Cakes & Slices that didn’t seem to require too much effort, for which I could easily substitute the suggested fruit for my windfall pears.

Part-way through making it I realised I didn’t have enough butter and substituted some of it for milk, and I also replaced the syrup with treacle out of necessity in my haste to get the damn thing finished. I melted the wet ingredients together as instructed before folding in the dry, and the result looked terrible!

It was wet and lumpy, and the baking powder I added in the hope of giving it a better rise (in light of the lack of eggs) let off an ominous fizz. When I poured the dodgy-looking concoction over the pear slices I barely had enough to cover them. By this point, I was convinced that this monstrosity would have to go down in the ‘disaster’ file, but thought I may as well cook it.

Anyway, I needn’t have worried as, to my surprise, it rose beautifully and tasted wonderful! The ratio of pear to sponge was just right, and the cake was deliciously moist without being overly sticky. I shared slices with various people and they all loved it. I’ll definitely make this again, and perhaps try it with other fruit.

I had some leftover caramel from my Macmillan cupcakes which is why I drizzled some over the top, but it’s certainly not essential.

20170929_131625-1

INGREDIENTS – makes one sponge of approx. 22cm/8.5 ins diameter

  • 2 medium pears, peeled, cored and chopped into fairly thin, neat slices
  • 175g/6 oz butter
  • 140g/5 oz brown sugar + a little extra for sprinkling
  • 85g/3 oz treacle
  • 185g/6.5 oz self-raising flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • Half a tsp baking powder
  • Drizzle of maple or golden syrup
  • Drizzle of Carnation caramel (optional)

METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a round cake tin with parchment paper.
  2. Sprinkle about half a tablespoon of brown sugar over the bottom of the tin, drizzle over some maple/golden syrup, then neatly arrange the pear slices in a circle on top.
  3. Place the butter, sugar and treacle in a heatproof bowl then melt together in the microwave on a medium heat in blasts of 1 minute.
  4. Stir well and then fold in the flour, ginger, mixed spice and baking powder – don’t worry that the batter looks lumpy and runny!
  5. Pour the batter evenly over the pears, then place the tin in the oven for about 25-30 minutes, or until a skewer inserted into the sponge comes out mostly clean.
  6. Remove the cake from the oven and place on a wire rack. When cool, turn the cake out so that the pears are at the top.
  7. Drizzle some Carnation caramel over the cake, if you like (if the caramel is too stiff, heat it for about 30 seconds in the microwave on LOW heat in a heatproof bowl and give it a good stir).
  8. Enjoy cold, or warm with some cream or ice cream. Yum!

20170929_131642-1

Advertisements
Categories: Layer Cakes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Cookies & Cream Cake

I’m back! Last month I finally moved into the lovely maisonette in Milton Keynes that I put an offer on back in February which has been extremely exciting, but also means I’ve been a) super busy with house things and b) without broadband for an achingly long period! Anyway, I’m all set up and able to access the World Wide Web once again, so I thought it was about time I posted this recipe. So, without further ado, here we go…

A large number of my friends and family have birthdays in the summer, and the 22nd June saw my dear step-grandad, John, turn the grand old age of 90! I’ve made him a cake the last few years and wanted this one to be particularly special due to it being a milestone occasion.

I got the idea for this cake from the wonderful Hummingbird Bakery cookbook, Home Sweet Home, but adapted it in a few ways, most notably using Dream Topping in place of the buttercream.

I fancied trying something different and I have to admit I have a bit of a weakness for this particular type of faux cream myself, despite the dodgy 1970s dinner party connotations it seems to be lumbered with! It works perfectly in this cake and the overall taste reminded me of that oh-so-American activity of dipping cookies in milk.

I would definitely make this wondrous beast again. It’s ridiculously easy to create but the result is a feast for the eyes and, hence, ideal for a celebration, as well as being appealing to all age groups. I mean, whether you’re nine or ninety, who could resist a homemade triple-layer choc chip cake adorned with a mountain of cookie bits?!

IMG_20170618_113843_449

INGREDIENTS – makes 3 shallow sponge layers of approx. 20cm/8 in diameter

For the cake:

  • 280g/10 oz self-raising flour
  • 280g/10 oz butter
  • 255g/9 oz caster sugar
  • 5 eggs
  • 2 tsp vanilla extract
  • 50g/2 oz milk or dark chocolate chips

For the filling/topping:

  • 1 x packet Dream Topping, prepared with milk according to pack instructions
  • 1 tsp vanilla extract
  • 1 packet shop-bought chocolate chip cookies (from the biscuit aisle of the supermarket; not the chewy bakery ones), e.g. Maryland

METHOD

For the cake:

  • Pre-heat the oven to 180 degrees C (or 160 fan) and line three round baking tins with parchment paper.
  • Whisk the butter and sugar together in a large mixing bowl until pale, then whisk in the eggs.
  • Fold in the flour and vanilla extract until a batter of a soft dropping consistency has formed.
  • Pour the mixture into the prepared cake tins, then scatter the chocolate chips over the top.

20170614_184637

  • Pop the tins into the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
  • When baked, transfer the cakes onto a wire rack and remove from the tins when cool. At this stage, the sponges can be frozen for decorating at a later date if you wish.

For the filling/topping:

This part should be done just before serving the cake, otherwise the cookies will go soft.

  1. Mix up the Dream Topping according to the packet’s instructions, and stir in the vanilla extract. Divide equally into two bowls.
  2. Bash the cookies up in a zip-lock bag using a rolling pin. Do this quite roughly – you want chunks rather than crumbs.
  3. Stir half of the crushed cookies into one bowl of the Dream Topping and then spread half of the mixture onto one of the cooled sponge layers. Sandwich another layer on top and repeat.
  4. Place the final sponge layer on top of the other two and spread with the other bowl of smooth Dream Topping. Scatter the remaining crushed cookies on top of the cake and serve.

20170618_112843-1

Categories: Icing, Layer Cakes, Uncategorized | Tags: , , , , , , , , , , , , , | Leave a comment

Caramel Coffee Cake

I should probably start by saying that one of my pet hates is promotional blog posts that fawn over products that have been sent to the blogger in return for free advertising so apologies if this is a bit hypocritical, but I must say that this particular type of coffee really made this recipe special. And I promise I’ve not been given any incentive to promote it!

The product in question is Beanies caramel flavour instant coffee. My mum bought a jar of it from Aldi a few weeks ago and I was captivated by the absolutely heavenly aroma wafting from the cup as it brewed.

20170604_115357.jpg

Now, I actually cannot stand the taste of coffee, but bizarrely I love it in cake form and knew I had to try and bake with this angelic smelling stuff! And a 50th birthday for a java-loving colleague at work was the perfect excuse to try.

The recipe is extremely simple – pretty much just a slightly adapted Victoria sponge and standard buttercream – but the caramel coffee really takes the flavour to another level of deliciousness.

Screenshot_2017-06-04-11-51-06-1

INGREDIENTS – makes 3 shallow or 2 deep sponge layers of 20cm/8 in diameter

For the cake:

  • 225g/8 oz self-raising flour
  • 140g/5 oz caster/granulated sugar
  • 55g/2 oz brown sugar
  • 225g/8 oz butter/margarine
  • 4 eggs
  • 1 tbsp Beanies caramel coffee granules dissolved in 1.5 tbsp boiling water

For the buttercream icing/topping:

  • 55g/2 oz butter
  • 140g/5 oz icing sugar
  • 0.5 tbsp Beanies caramel coffee granules dissolved in 1 tbsp boiling water
  • Handful of mini salted caramel fudge pieces, or other fudge/toffee type sweets chopped into small pieces
  • 50g/1.5 oz dark chocolate, chopped into small pieces

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two or three round baking tins with parchment paper.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale, then whisk in the eggs.
  3. Fold in the flour and coffee until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the prepared cake tins, then pop in the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
  5. When baked, transfer the cakes onto a wire rack and remove from the tins when cool. At this stage, the sponges can be frozen for decorating at a later date if you wish.

For the buttercream/topping:

  1. Place the butter and coffee in a bowl and gradually beat in the icing sugar until smooth and spreadable (if it’s too runny, add a bit more icing sugar until you have the desired consistency).
  2. Spread half of the buttercream on top of one of the cooled sponges (or one third if using three layers), then place the other sponge on top and spread with the remaining buttercream (or divide it between the remaining two sponges if using three layers).
  3. Sprinkle the chopped dark chocolate and fudge pieces over the cake before serving.
Categories: Icing, Layer Cakes, Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

Chocolate Orange Bonfire Cake

I love being asked to make cakes for other people (providing no sugarpaste sculpture is involved!), especially to a theme or particular flavour.  I get to rise to the challenge of making something decadent and special, but without the subsequent burden of a shedload of leftover cake which needs eating before it goes off, and inevitably leads to colossal stress and guilt over my already-expanding waistline.

It was my dear friend and work colleague Mel’s birthday on Monday this week and this year’s brief was ‘chocolate orange’. Throughout this month I’ve seen various photos of brilliant bonfire cakes – with the crowning decoration constructed from chocolates intertwined with sugar flames – and fancied giving one a go myself, so it was a no-brainer to combine the two ideas.

I’m by no means a ‘showstopper’ kind of person when it comes to cake making as I simply don’t have the skills to execute masterpieces in buttercream and fondant that look like they belong in the Louvre (to be honest, I struggle just to use a piping bag and will avoid using one at all costs!) However, I think this is probably the most best looking cake I’ve made to date and I’m really pleased with how it turned out. Despite being very simple to put together, it’s very striking and ideal for a celebration.

More importantly than pure aesthetics, this cake is absolutely delicious. The melted chocolate makes it wonderfully moist and satisfying and all my work colleagues commented on how good it was.

Personally, I think I actually prefer it without the icing; the sponge can really hold its own with its taste and texture and I don’t think the ganache is really necessary, despite its lovely silkiness. If you’re not making this for a celebration, feel free to omit it, unless you’re a real hardcore chocoholic!

Speaking of chocoholics, if this recipe appeals to you, why not try my spiced tea & chocolate cake with cinnamon ganache?

cxachawwqaalczh

 

INGREDIENTS – makes 3 sponge layers of 8in/20cm diameter

For the cake:

  • 280g/10 oz self-raising flour
  • 115g/4 oz granulated or caster sugar
  • 115g/4 oz dark brown sugar
  • 280g/10 oz butter or margarine
  • 4 eggs
  • 2 heaped tbsp cocoa powder
  • 2 tbsp milk
  • 1 x Terry’s Chocolate Orange (157g) or equivalent weight of other orange chocolate
  • 0.5 tsp baking powder

For the orange ganache icing/decorations:

  • 1 x Terry’s Chocolate Orange (157g) or equivalent weight of other orange chocolate
  • 90g/3 oz butter or margarine
  • 20g/0.75 oz dark brown sugar
  • 65 ml/2 fl oz water
  • About 10-12 orange Matchmakers
  • 55g/2 oz granulated or caster sugar
  • Orange/yellow sugar stars + sprinkles (optional)
  • 1 sharing bag of Mini Chocolate Orange segments (optional)

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line three round baking tins with parchment paper, or spritz with cake release spray.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale, then whisk in the eggs and milk.
  3. Break the Chocolate Orange up into small pieces and place in a heatproof bowl, then place in the microwave on a low heat in blasts of 1 minute until melted.
  4. Fold the melted chocolate, flour, cocoa powder and baking powder into the egg mixture until a batter of a soft dropping consistency has formed.
  5. Pour the mixture into the prepared cake tins, then pop in the oven and bake for around 20-25 minutes until a cocktail stick inserted into the sponge comes out clean.
  6. When baked, leave the sponges to cool on a wire rack before turning them out of the tins. At this stage they can be frozen for decorating at a later date if you wish.

For the orange ganache icing/decorations:

  1. Break the other Chocolate Orange into small pieces and set aside.
  2. Place the water, butter/margarine and brown sugar in a saucepan and melt together on a low heat.
  3. When the mixture begins to bubble, take the pan off the heat and add the chopped Chocolate Orange. Swirl the liquid over the pieces so that they melt evenly.
  4. When the chocolate has all melted, whisk the mixture until smooth and glossy, then transfer into a cool mixing bowl.
  5. Leave the frosting to set for at least one hour (place it in the fridge to speed up the process a bit) until it’s a spreadable consistency.
  6. When set, spread the frosting onto the cooled cake and place in the fridge for at least an hour.
  7. Pour the granulated/caster sugar into a small, heavy-bottomed pan over a medium heat on the hob and wait until it has turned golden brown with a liquid consistency – be patient and DO NOT STIR!
  8. Pour the liquid sugar onto non-stick parchment paper in one big sheet (be careful as it will be extremely hot), then allow to set until very hard and brittle.
  9. Arrange the Matchmakers in a criss-cross pattern across the top of the cake so that they resemble branches on a bonfire.
  10. Just before serving, snap the melted sugar sheet into flame shapes of different sizes and arrange as you see fit among the Matchmakers by pushing them upright into the sponge.
  11. Scatter the sugar stars and sprinkles over the top and arrange the Mini Chocolate Orange segments around the edge of the cake as a finishing touch, if using.
Categories: Chocolate, Icing, Layer Cakes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Lady Baltimore Cake

One of the few downsides of being a prolific baker (apart from an ever-expanding waistline) is when you really want to try something new, that’s also not too complicated, but you end up skimming over the same old well-loved recipes. Chocolate cake, Victoria sponge, lemon drizzle, brownies; they’re all undeniably delicious but sometimes I find myself craving something a bit different that’s still simple to whip up.

This is particularly true when it comes to birthday cakes. I’ve made my lovely step-grandad’s celebratory sponge for the last three years and wanted to make a cake that he and the rest of the family had never tried before, but one that equally didn’t involve hours of painstaking fiddling and stressing.

I was flicking through my latest cookbook bargain, The Best-Ever Book of Cakes by Ann Nicol (bought for £2 from The Works and brimming with an array of fantastic recipes) for inspiration, and the Lady Baltimore cake caught my eye. I’d never heard of such a thing before, let alone baked one, but it looked delicious with its snowy white and unapologetically bumpy frosting.

Admittedly, I altered the recipe a bit with a couple of substitutions, but the result was absolutely heavenly. The crunch of the walnuts mixed with the sharpness of the raisins and cranberries, all contrasting with the sweet and marshmallowy meringue frosting, is divine. I would never have thought to mix lumpy things like fruit and nuts into an icing but it really works!

Oh, and if you’re a fan of dreamy, cloud-like meringue frosting, why not have a go at my Tunnock’s chocolate teacake cake?

20160618_145234

INGREDIENTS – makes 2 sponge layers of 8in/20cm diameter

For the cake:

  • 250ml/8 fl oz vegetable oil
  • 225g/8 oz caster sugar
  • 280g/10 oz self-raising flour
  • 4 eggs
  • 1 tsp baking powder
  • Grated rind of 1 small lemon (or orange)
  • 125ml/4 fl oz lemon (or orange) juice

For the frosting/filling:

  • 2 egg whites
  • 115g/4 oz icing sugar
  • 2 tsp vanilla extract
  • 0.5 tsp cream of tartar (optional but helps stabilise the frosting)
  • 50g/2 oz mixed nuts, pecans or walnuts, chopped
  • 85g//3 oz raisins
  • 40g/1.5 oz cranberries

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two round baking tins with parchment paper.
  2. Whisk the vegetable oil, sugar and eggs together in a large mixing bowl.
  3. Stir in the lemon rind and juice.
  4. Gently fold in the flour and baking powder, until a batter of a soft dropping consistency has formed.
  5. Pour the mixture into the prepared cake tins, then pop in the oven and bake for around 25-30 minutes until a cocktail stick inserted into the sponges comes out clean.
  6. When baked, transfer the cakes onto a wire rack and leave to cool.

For the frosting/filling:

  1. Set aside 8 whole walnuts and 8 cranberries.
  2. Separate the egg whites into a clean bowl and whisk with the vanilla extract and cream of tartar, while adding the icing sugar a few teaspoons at a time, until stiff peaks form – you should ideally do this for a minimum of 7-10 minutes.
  3. Spread half of the mixture on top of one of the cooled sponges with a palette knife.
  4. Gently stir in the chopped nuts, raisins and cranberries into the remaining frosting and spread the mixture on top of the other sponge.
  5. Sandwich the sponge topped with plain frosting on top of the one with the fruit and nut frosting, then arrange the extra 8 walnuts and cranberries on top of the cake in a neat circle.

20160618_184651

Categories: Icing, Layer Cakes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Autumn Bliss Cake

Autumn is here! Season of mist and mellow fruitfulness! I absolutely love this time of year: beautiful golden falling leaves, Halloween, fireworks, mulled cider, comforting soups and hot chocolate, warm spicy scents and a crisp chill in the morning air. The nights draw in and the cloying, sticky summer heat becomes a fading memory.

One of my favourite things to do at this time of year is to go scrumping in the fields near my house. As I mentioned in my previous post, I got a fantastic haul of blackberries this year which have been incorporated into endless culinary creations, but, for me, nothing says autumn quite like fallen apples fresh from the branch. I’ve used the ones I’ve collected for various bakes and desserts but this cake is by far my favourite. I think it’s a true celebration of the season, with the slightly sour apples marrying gorgeously with the sweetness of another autumnal kitchen staple, cinnamon, and topped off with some lovely golden brown walnuts and pecans.

Although there are a few steps to it, this recipe is very simple and the result is stunning. You could use bought jam in place of the spiced apple filling I made here to save time but making it yourself is so easy and really does taste like Autumn Bliss! Why not make up some extra and put it into jars to have as a tasty treat on your toast? Cinnamon granola would also work well on top of the cake if you don’t have any cinnamon biscuits.

CQ9pBZhWUAAu98M

INGREDIENTS – makes 2 sponge layers of 8in/20cm diameter

For the cake:

  • 225g/8 oz self-raising flour
  • 115g/4 oz brown sugar
  • 90g/3 oz caster/granulated sugar
  • 225g/8 oz butter/margarine
  • 4 eggs
  • 3 tsp cinnamon
  • 1 tsp vanilla extract

For the filling/topping:

  • 4-5 (approx.) green apples, e.g. Granny Smith (or scrumped ones!)
  • 4 tbsp demerara/brown sugar
  • 1 tsp mixed spice
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  •  100ml/3 fl oz apple juice (or apple cider if you want to add a boozy twist!)
  •  50ml/1.5 fl oz water
  • 5-7 (approx.) cinnamon biscuits
  • Handful of walnuts
  • Handful of pecans
  • Edible gold shimmer spray (optional but looks fab)

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two round baking tins with parchment paper.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale, then whisk in the eggs.
  3. Fold in the flour, cinnamon and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the prepared cake tins, then pop in the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
  5. When baked, transfer the cakes (still in the tins – don’t remove them until they’re cool!) onto a wire rack and get started on the jammy apple filling…

For the filling/topping:

  1. Peel and core the apples (and remove any brown, manky looking bits if you’re using scrumped ones), then chop them into small chunks no bigger than a 50p piece.
  2. Place the chunks in a large pan along with the water, apple juice, lemon juice, sugar, vanilla extract, cinnamon and mixed spice and bring to the boil.
  3. Turn the heat down a little and allow to simmer, stirring occasionally, until the apple pieces can be easily squished with a wooden spoon. If the mixture is too tart, add a bit more sugar to taste.
  4. Bring to the boil a second time, then turn down the heat as before and allow to simmer for a further 5-10 minutes, again stirring occasionally.
  5. Turn off the heat completely and allow to cool.
  6. Scoop out about two thirds of the mixture along with all of the visible apple chunks and spread it onto the top of one of the cooled sponges with a palette knife, then sandwich the second sponge on top. Scrape out the remaining smooth apple mixture and spread it onto the top layer.
  7. Crush the cinnamon biscuits with your hands until they resemble breadcrumbs, then sprinkle over the top of the cake. Add the nuts and finish off with a few spritzes of edible gold shimmer spray for a truly autumnal effect. Ta-dah!
Categories: Layer Cakes | Tags: , , , , , , , , , , , , , , , , | 4 Comments

Cookbook Challenge 2 – Nigella’s Devil’s Food Cake

I had another birthday cake request a few weeks ago, this time from my lovely Californian friend Lara. Her only brief was ‘CHOCOLATE’ so, in keeping with my resolution to try more actual cookbook recipes, I decided to have a go at Nigella Lawson’s sinful Devil’s Food cake that I remembered her baking on one of her TV shows. Anyone that knows me knows that Nigella is one of my all-time favourite people in the world and, seeing as she’s the queen of decadent eating, I thought it was appropriate to use one of her recipes for a chocolatey, indulgent birthday treat. I used white chocolate fingers to cover a strawberries and cream cake for my friend Danielle’s birthday last year and it turned out fantastically so I decided to go for a similar look for this one, but using dark chocolate Kit Kats instead. It looks quite fancy but it’s surprisingly easy to make and assemble – just make sure you allow extra time for the frosting to set to a spreading consistency.

I was worried the sponges wouldn’t rise properly when I was making them as the batter was so runny but they turned out beautifully. It’s gorgeously moist, dark and luscious, and a level up from a standard chocolate cake. You don’t need a big slice as it’s very rich due to the lashings of divine ganache frosting but it’s perfect for a special occasion. The birthday girl was over the moon and it was well worth the suspenseful tube journey transporting it from West Hampstead to Tower Hill!

20150801_220200-1

INGREDIENTS – makes 2 sponge layers of 20cm/8in in diameter

For the cake:

  • 225g/8 oz plain flour
  • 150g/5 oz caster sugar
  • 100g/3.5 oz brown sugar
  • 125g/4.5 oz butter
  • 50g/2 oz cocoa powder
  • 2 large eggs
  • 2 tsp vanilla extract
  • 250ml/8.5 fl oz boiling water
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda

For the frosting:

  • 30g/1 oz brown sugar
  • 175g/6 oz butter
  • 300g/10.5 oz dark chocolate, finely chopped
  • 125ml/4 fl oz water

For the decorations:

  • 19 (approx.) dark chocolate Kit Kats (I used the Sainsbury’s own brand ones as I think the criss-cross pattern on them is prettier than the Kit Kat logo!)
  • 400g/14 oz (approx.) strawberries (about one standard punnet)
  • 110g/4 oz (approx.) raspberries (about half a standard punnet)
  • Pinch of edible glitter (optional)
    + a ribbon long enough to tie around the cake

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two baking tins with parchment paper.
  2. Put the cocoa and brown sugar in a bowl and add the boiling water. Mix briefly and set aside.
  3. Whisk the butter and caster sugar together until pale.
  4. Place the flour, baking powder and bicarb into a separate bowl.
  5. Add the vanilla extract and one egg to the butter mixture and whisk, then add half of the flour mixture.
  6. Add the other egg to the butter mixture, followed by the rest of the flour mixture and continue whisking.
  7. Fold in the liquid cocoa mixture and mix until all the ingredients are combined.
  8. Pour the batter in equal quantities into the prepared cake tins, then place in the oven and bake for around 25-30 minutes until a cocktail stick inserted into the sponges comes out clean.
  9. When baked, leave the cakes to cool on a wire rack before turning out of the tins.

For the frosting:

  1. Place the water, butter and brown sugar in a saucepan and melt together on a low heat.
  2. When the mixture begins to bubble, take the pan off the heat and add the finely chopped chocolate. Swirl the liquid over the pieces so that they melt evenly.
  3. When the chocolate has all melted, whisk the mixture until smooth and glossy, then transfer into a cool mixing bowl.
  4. Leave the frosting to set for at least one hour (place it in the fridge to speed up the process a bit) until it’s a spreadable consistency.
  5. When set, spread some of the frosting onto one of the cooled sponges then sandwich the other sponge on top. Spread the rest of the frosting over the top and sides of the cake.

20150731_15544620150731_160533

For the decorations:

  1. Take the Kit Kats out of their wrappers and carefully place all around the edge of the cake, without any gaps, pushing them firmly into the frosting so that they stick.
  2. Tie the ribbon around the middle of the cake to secure the biscuits.
  3. Top with the strawberries and raspberries and add a sprinkling of edible glitter if you fancy. Et voila!

Cake & frosting recipe © Nigella Lawson

Categories: Chocolate, Layer Cakes | Tags: , , , , , , , , , , , , , , , , , , | 4 Comments

Cookbook Challenge 1 – Mary Berry’s Coffee Cake

Pretty much all of my baking is based on ideas I’ve made up myself or adapted from existing recipes found online. It’s nice to be creative and come up with my own original bakes but I own so many lovely cookbooks that it’s a shame how little I actually use them! I also sometimes frustrate myself by not bothering to follow a recipe and then ending up with a sloppy, slapdash result. For these reasons I’ve set myself the challenge of making at least three creations from cookbooks, instructions followed to the letter, in the coming months.

I started off with this wonderfully easy but delicious all-in-one coffee cake from Mary Berry’s Simple Cakes book (it’s actually a recipe for Hokey Pokey cake with a walnut praline topping but I left this part out). It’s one of my other half’s favourite things to bake (and eat!) and he requested it for his birthday this month. He said no frills but as it was a special occasion I wanted to put some time and effort into the decoration, so I added some dark chocolate chips and made a cute cappuccino-style heart in the middle with cocoa powder (okay, I know this is technically straying from the recipe but this was extra to the actual cake!) I’m happy to say Jack was thrilled with it and, even though I HATE coffee as a drink, I loved it too 🙂

20150719_180902INGREDIENTS – makes 2 thick or 3 shallow sponge layers of 18cm/7in in diameter

For the cake:

  • 225g/8 oz self-raising flour
  • 225g/8 oz caster sugar
  • 225g/8 oz butter
  • 4 eggs
  • 1.5 tbsp instant coffee dissolved in 1 tbsp hot water
  • 1 tsp baking powder

For the icing/decorations:

  • 250g/9 oz icing sugar
  • 75g/2.5 oz butter
  • 1.5 tbsp instant coffee dissolved in 1 tbsp hot water
  • 50g/2 oz (approx.) dark chocolate chips
  • 2 tbsp (approx.) cocoa powder
    + a heart (or other shape of choice) cut from card, approx. 6cm/2.5in wide

METHOD

For the cake:

  1. Pre-heat the oven to 160 degrees C (or 140 fan) and line two or three baking tins with parchment paper.
  2. Place all the ingredients in a large mixing bowl and whisk until combined.
  3. Pour the mixture in equal quantities into the prepared cake tins then pop in the oven and bake for around 25-30 minutes (you may need less time if making three shallow layers) until a cocktail stick inserted into the sponges comes out clean.
  4. When baked, leave the cakes to cool on a wire rack before turning them out of the tins. At this stage the sponges can be frozen for decorating at a later date if you wish.

For the icing/decorations:

  1. Place the butter and coffee in a bowl and sift in the icing sugar (I’m normally too lazy to do this but it does make for a lovely smooth buttercream!) then whisk until a smooth, spreadable mixture has formed.
  2. Spread half of the buttercream on one of the sponges and sandwich the other on top (do the same for the third layer if you’re using three tins), then spread the rest of buttercream on the top layer.
  3. Place the card heart in the centre of the cake and push down quite firmly so it doesn’t move then sieve the cocoa powder over the entire top surface (don’t worry if the edges are patchy as this will be covered up by the chocolate chips).
  4. Carefully remove the card template then arrange the chocolate chips neatly in pairs in a circle around the edge of the cake.

20150719_181553Cake & buttercream recipe © Mary Berry

Categories: Layer Cakes | Tags: , , , , , , , , , , , , , , , , , | 3 Comments

Banana Toffee Cake with Brown Sugar Buttercream

Originally posted 21/05/2015

As a keen and frequent baker, I’m not quite sure why I’d never made banana bread/cake before as I love bananas and it’s pretty much a failsafe culinary venture. In fact, it almost seems to be a rite of passage recipe for those who begin to pursue an interest in baking. Anyway, when the time came to make a cake for my mum and dad’s joint birthday celebrations back in April, I wanted to make something different that I hadn’t tried before which would be indulgent but not too complicated. I decided to do a banana cake but with added toffee flavouring, and paired with a brown sugar buttercream and chopped up Caramac and Chomp bars for extra celebration-appropriate banoffee decadence.

I found that the brown sugar buttercream was a bit thinner than normal frosting but if you need it to be stiffer just add in some extra icing sugar.

INGREDIENTS – makes 2 sponge layers of 8in/20cm diameter

For the cake:

  • 225g/8 oz self-raising flour
  • 100g/3.5 oz granulated/caster sugar
  • 90g/3 oz dark brown sugar
  • 225g/8 oz butter/margarine
  • 4 eggs
  • 2 ripe/over-ripe bananas, peeled and mashed
  • 1 tsp vanilla extract
  • 1 tsp Lakeland buttery caramel flavouring (optional but delicious)
  • Half a tsp baking powder

For the buttercream/topping:

  • 100g/3.5 oz butter
  • 100g/3.5 oz dark brown sugar + a few pinches for sprinkling
  • 100g/3.5 oz icing sugar
  • Few drops of Lakeland buttery caramel flavouring (again, optional but so good!)
  • 2 Chomp bars (or other toffee/caramel chocolate)
  • 1 Caramac bar

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two round baking tins with parchment paper.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, mashed bananas, vanilla extract, caramel flavouring and baking powder until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the prepared cake tins then pop in the oven and bake for around 20-25 minutes until a cocktail stick inserted into the sponges comes out clean.
  5. When baked, leave the cakes to cool on a wire rack before turning them out of the tins. At this stage the sponges can be frozen for decorating at a later date if you wish.

For the buttercream & topping:

  1. Place the butter, caramel flavouring and brown sugar in a bowl then whisk while gradually adding the icing sugar until a smooth mixture has formed.
  2. Spread half of the buttercream on one of the sponges and sandwich the other on top, then spread the rest of buttercream on the top layer.
  3. Chop the Caramac and Chomp bars into small squares using a sharp knife or scissors then place them on top of the cake before finishing off with a few sprinkles of brown sugar.

I also used this recipe to make cupcakes to take to my old workfriends 🙂 The above quantities will yield about 15-18 cupcakes.

Categories: Icing, Layer Cakes | Tags: , , , , , , , , , , , , , , , | 2 Comments

Tunnock’s Chocolate Teacake Cake

Originally posted 14/04/2015

Before Easter I was struck down with gastroentiritis and it was an utterly horrendous experience. Crippling stomach pains and the inability to eat anything but dry crackers and ginger nut biscuits for over a week meant I was fantasising about the day I could finally stuff my face with indulgent food again, and I swore I’d treat myself by making a big decadent cake when I was better.

Luckily, I recovered in time for the Easter weekend and decided to set myself the challenge of baking something chocolatey that didn’t involve Mini Eggs or Creme Eggs. Don’t get me wrong, I LOVE Mini Eggs and Creme Eggs but I thought it’d be fun to try something outside-the-box. The result was a creation inspired by one of my favourite treats, Tunnock’s chocolate teacakes, with their heavenly combination of fluffy marshmallow filling, strawberry jam, biscuit base and a crisp chocolate coating. The flavours and textures transfer really well into cake form and it was a lot of fun to make, especially the mountain of meringue frosting topped with a chocolate shell!

Freezing the marshmallow frosting for five minutes before pouring on the melted chocolate is a great tip I picked up from a recipe for hi-hat cupcakes and it really works! Make sure you don’t omit this step or you’ll end up with a runny, melty mess. As I mentioned in my Neapolitan Cake post, although beating egg white with icing sugar makes for a deliciously marshmallow-like frosting, it doesn’t last well and will begin to shrink after a couple of days. The cake will still be delicious but it won’t look as good!

INGREDIENTS – makes 2 sponge layers of 8in/20cm diameter

For the cake:

  • 225g/8 oz self-raising flour
  • 225g/8 oz caster/granulated sugar
  • 225g/8 oz butter/margarine
  • 4 eggs
  • 2 heaped tbsp cocoa powder
  • 2 tsp vanilla extract
For the frosting/filling/topping:
  • 2 egg whites
  • 4 tbsp icing sugar
  • 2 tsp vanilla extract
  • 2 tsp golden syrup
  • Half a tsp cream of tartar (optional but helps to stabilise the mixture)
  • 5 tbsp (approx.) strawberry jam
  • 100g/3.5 oz milk chocolate
  • 3-4 milk chocolate or plain digestive biscuits

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two round baking tins with parchment paper.
  2. Whisk the butter/margarine and sugar together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, cocoa powder and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the prepared cake tins then pop in the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
  5. When baked, leave the cakes to cool on a wire rack before turning them out of the tins. At this stage the sponges can be frozen for decorating at a later date if you wish.
For the frosting, filling & topping:
  1. Spread the strawberry jam generously across the top of one of the cooled sponges.
  2. Separate the egg whites into a clean bowl and whisk with the vanilla extract, golden syrup and cream of tartar, while adding the icing sugar a few teaspoons at a time, until stiff peaks form – you should ideally do this for a minimum of 7-10 minutes.
  3. Spread about a third of the frosting on top of the jam-covered sponge using a palette knife then sandwich the other sponge on top.
  4. Spread the rest of the frosting on top of the cake to form a mountain – pile it up as high as possible – then place in the freezer for about 5 minutes until it’s fairly firm.
  5. While the cake is in the freezer, place the chocolate in a heatproof bowl and melt over a pan of hot water or in the microwave in blasts of 30 seconds until smooth.
  6. Remove the cake from the freezer and immediately pour the melted chocolate over the top of the frosting mountain so that it drizzles down the sides.
  7. Crush the digestive biscuits into chunks by hand and place on top of the chocolate covering then leave to set before serving. This cake is best stored in the fridge.
Categories: Chocolate, Layer Cakes | Tags: , , , , , , , , , , , , , , , | 1 Comment

Create a free website or blog at WordPress.com.