A Year in Cake – 2016

As I’m currently tucked up in bed with a rotten cold on New Year’s Eve, I thought I’d do another blog post like I did this time last year looking at my top bakes of 2016.

I won’t bore you with the details but this year has been the worst one for a long time for many reasons and has left me a bit emotionally battered to say the least. I’m hoping with all my strength that 2017 is an improvement and that the changes I’m desperate to make in my life will come about.

Still, baking is a part of my life come rain or shine and I’ve managed quite a few successful bakes this year, including several celebration cakes which I was really pleased with. My creations will never be up there in the showstopper stakes, but I think my presentation skills have improved and I’ve been a bit more daring with decoration.

One new thing I’ve tried this year is meringues. I’d always been a bit nervous to try them as I got the impression they’d be very temperamental and difficult to pull off, but happily I was wrong. My piping skills are still as dire as ever, but they were surprisingly easy to make and tasted absolutely delicious – crispy on the outside with a gooey marshmallow-like interior. And so SO much better than the brittle, chalky shop-bought ones. I was hoping to make a chocolate or cappuccino pavlova for NYE dessert and unfortunately being ill has put paid to that, but I’m keen to make something meringuey again soon! Like an idiot I forgot to include the fruits of my labour in the collage below so here’s a snap of my cute little ghost meringues from Halloween:

I’ve decided to make on culinary resolution this year, and I’m sure I’ve made it before. I would really like to have a go at making proper bread, i.e. using yeast (not soda bread!) I’m a very impatient cook which is what’s put me off trying this previously but the effort would be worth it in order to create a nice big tear-and-share centrepiece, either a delicious chocolatey monkey bread or a mouth-watering sundried tomato and cheese number. I also fancy having a go at brioche, which is my all-time favourite bread, with its indulgent melt-in-the-mouth buttery sweetness and cloud-like texture. Watch this space!

So anyway, here’s a wee compilation of my personal favourite bakes from 2016:

1. Chocolate Orange Bonfire Cake (recipe here)
2. Spiced Tea & Chocolate Cake with Cinnamon Ganache Icing (recipe here)
3. Banana, Peanut Butter & Caramac Loaf (recipe here)
4. Honeycomb & Chocolate Flapjacks with Marzipan Bees (recipe here)
5. Raisin Spice Christmas Cake with Fondant Sealies (base recipe from the 1000 Cakes & Bakes cookbook)
6. Moomin Lebkuchen (base recipe from the Bake Off Christmas cookbook)
7. Lady Baltimore Cake (recipe here)
8. Ducky Custard Cream Cake (base recipe here)
9. Cheese & Sundried Tomato Quiche (recipe here)

I’ll sign off now by wishing everyone in the Bakeosphere a very happy and healthy 2017! 🙂

Cloud9.1 x

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 into this decadent Chocolate Orange Bonfire Cake.

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 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?

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

Spiced Tea & Chocolate Cake with Chocolate & Cinnamon Ganache Icing

I first came up with the idea of, and impulsively made, this Spiced Tea & Chocolate Cake with Chocolate & Cinnamon Ganache Icing for the first time over a year ago when I wanted to combine the winning combination of chocolate and good old-fashioned English tea in sponge form. The addition of cinnamon and mixed spice adds an extra layer of depth to the flavours and I’m really pleased with how the finished product turned out.

The flavours are slightly reminiscent of my Christmas favourite, chocolate gingerbread cake, but the texture is less dense and more akin to a traditional sponge, making it an ideal treat all year round.

I stupidly didn’t take any photos of my first attempt but, when asked to make a birthday cake for a pony-mad colleague, I decided to recreate it in deceptively simple but eye-catching horseshoe form. The equine motif is, of course, optional and the cake tastes just as delicious made in a regular round or square tin. It’s also very tasty in its naked form, minus the icing, but the cinnamon ganache adds an extra touch of indulgence.

I must give credit to the inspirational domestic goddess and my all-round food idol, Nigella Lawson, for the aforementioned icing – the original recipe is hers (part of her decadent Devil’s Food cake), and I simply added some cinnamon.

INGREDIENTS – makes 1 bundt ring cake as in the picture, or 1 deep round 20cm/8in cake

For the cake:

• 225g/8 oz butter or margarine
• 115g/4 oz caster or granulated sugar
• 115g/4 oz brown sugar
• 225g/8 oz self-raising flour
• 4 eggs
• 2 heaped tbsp cocoa powder
•  120ml/4 fl oz strong cold tea
• 2 tsp cinnamon
• 1 tsp mixed spice
• 0.5 tsp baking powder

For the ganache icing/decorations:

• 125g/4.5 oz dark chocolate, finely chopped
• 90g/3 oz butter
• 20g/0.75 oz dark brown sugar
• 65 ml/2 fl oz water
• 2 tsp cinnamon
• 7 Caramac buttons (optional)
• Silver shimmer spray (optional)
• Palm-sized piece of marzipan (optional)
  + horse-shaped cookie cutter (optional)

METHOD

For the cake:

1. Pre-heat the oven to 180 degrees C (or 160 fan) and line your cake tin of choice 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.
3. Fold in the flour, cocoa powder, tea, cinnamon, mixed spice and baking powder until a batter of a soft dropping consistency has formed.
4. Pour the mixture into the prepared cake tin, then pop in the oven and bake for around 25-30 minutes until a cocktail stick inserted into the sponge comes out clean (it might need a bit longer if you’re using one round tin instead of a ring-shaped one).
5. When baked, leave the cake to cool on a wire rack before turning it out of the tin. At this stage it can be frozen for decorating at a later date if you wish.
6. If you’re making a horseshoe cake, cut out a section of the sponge ring (and eat later!)

For the ganache icing/decorations:

1. Place the water, butter, brown sugar and cinnamon 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 the frosting onto the cooled cake.
6. If you’re making a horseshoe cake, arrange the Caramac buttons, evenly spaced, along the middle of the sponge and finish with a spritz of silver shimmer spray for a metallic sheen.
7. To make the little yellow horse centrepiece as in the photo, roll out the chunk of marzipan until it’s about the thickness of a pound coin, then stamp it out using the horsey cookie cutter and place in the middle on the serving plate/board.

 

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!

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.

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