Tag Archives: caramel

Sprinkle Cake

9 Feb

There’s no better way to kick off a new week than with a totally DELICIOUS, dreamy cake! You’ll be looking forward to baking this beauty I guarantee. I baked this on the weekend for my own birthday (yes, I do make my own birthday cake, but because I love it, not because I have to!)

Chocolatey, caramelly goodness

Chocolatey, caramelly goodness

The cake is a vanilla sponge recipe, the “buttercream” is actually whipped coconut cream, and for an extra touch, I added salted caramel sauce! The added bonus? The entire cake is dairy-free, to accommodate my lactose-intolerance. The plus side to this cake is also that we could have it for dessert after a meat meal!

Cakey Closeup

Cakey Closeup

Recipe:

  • To prep in advance, put 2 cans good quality Coconut Milk in the fridge overnight (I used Waitrose own, when I tried Tescos own, it did not yield the same result, do not use!)

Coconut “butter”cream

  • Make the coconut cream first – on day of cake baking (or before) open tin of coconut milk, and you’ll see that the “fat” has rise to the top.
  • Scoop this into a mixing bowl, and discard (or drink!) the coconut water underneath
  • Using a hand or stand mixer, whip the coconut cream with some cocoa powder, icing sugar and vanilla (to your taste) You could also add in coffee extract for a mocha buttercream!
  • Refrigerate until you’re ready the ice the cake

For the cake I made my standard Lily Vanilli plain victoria sponge cake.

I drizzled caramel sauce in between the layers and also over the top of the cake.

Caramel Sauce Recipe:

  • 75 grams margarine (or butter if you’re not dairy free!)
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml oat or soya cream (or double cream if you’re not dairy free!)
  • 1 teaspoon fleur de sel

Method:

  • Melt marg, sugars and golden syrup in a pan over low heat
  • Let boil away for 4 mins, stirring occasionally
  • Add in cream and salt to taste and mix well
  • Leave to cool

To assemble the cake, let the super-soft sponge cool completely. Sandwich the layers with the cocoa buttercream. Stir in some caramel if it.s too hard. Drizzle caramel over tip of buttercream and put on another layer. Put some more buttercream on top and drizzle with yet more sauce! Decorate however you like, I like the sprinkle effect!

Slice, serve, enjoy!

Salted Caramel Popcorn

16 Oct

Crunchy. Salty. Sweet. Spicy. Moreish.

This is the popcorn that my friend said I should sell. Maybe now I will. Popcorn is so easy to make yourself at home… so I did! Let me introduce you to salted caramel popcorn with a hint of cinnamon. Your new best friend on Saturday night… or for that matter any night! Make this on the weekend for a lazy evening of TV and nosh.

Salted caramel popcorn

Salted caramel popcorn

Recipe:

  • 1/2 cup popcorn kernels
  • 225g unsalted butter
  • 1/2 cup golden syrup
  • 440g soft brown sugar
  • 1/4 teaspoon bicarbonate of soda
  • 1 tsp maldon sea salt
  • 1 tsp cinammon
  • 1 dollop vanilla bean paste

Method:

  • Pop your popcorn kernels, or get your pre-popped plain popcorn ready.
  • Preheat to the oven to 120oC
  • Mix the butter, golden syrup and sugar in a very large heavy bottomed pan
  • Bring to the boil on a medium heat.
  • Leaving bubbling away for 3-4 mins without stirring
  • Add the bicarb, cinammon, salt, and vanilla and mix.
  • Stir in the popcorn til it’s coated all over in the delicious caramel mixture.
  • Line 2 deep baking dishes with greaseproof paper
  • Bake for about an hour, and stir halfway.
  • Remove, let cool and serve!

Brownies Galore!

15 Jan

I love being asked to make goodies for someone’s special day, and it means even more when I know that person… because I want more than anything to make something amazing! When a colleague of mine asked me for simple brownies and snacks for a post-wedding brunch, I knew I just couldn’t make something simple! I decided to do brownies… 4 ways!

I made:

  • Classic triple chunk brownies
  • Oreo Brownies
  • Salted Caramel brownies
  • Cookie dough brownies

Whew! I tried 4 different recipes as well as making the salted caramel and cookie dough from scratch of course! I also made my more-ish sweet n salty pretzel bites as well.

Oreo brownies

Oreo brownies

Cookie Dough brownies

Cookie Dough brownies

Just look at that thick topping!

Just look at that thick topping!

For the Classic triple chunk brownies and Oreo brownies I used my best brownie recipe – for the Oreo variation I left out the chocolate chips and instead pushed broken up oreos into the batter before baking.

For the Cookie Dough Brownies I used this recipe – I only wish I got to taste them!

I used Edd Kimbers recipe, but for the caramel I used Nigella’s method. These kinda went everywhere but tasted damn good! To make again, I would probably use this recipe!

So… I’m all brownie-d out!

 

Chocolate Overload Cupcakes

29 Oct
Overloaded with chocolate!

Overloaded with chocolate!

These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

I’m drooling just thinking about them…

Recipe:

Cake:

  • 200g plain flour
  • 2tbs baking powder
  • 40g cocoa powder
  • 250g caster sugar
  • 80g unsalted butter, at room temperature
  • 240ml whole milk
  • 2 eggs
  • 1tsp vanilla bean paste

Buttercream:

  • 280g butter, softened
  • 100g cocoa powder
  • 400g icing sugar

Caramel Sauce:

  • 75 grams best-quality unsalted butter
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml double cream
  • 1 teaspoon fleur de sel

Method:

  • For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
  • Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
  • Mix until all combined well
  • Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
  • For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
  • If needed add some milk or double cream to loosen the mixture.
  • Pipe onto cupcakes once cooled
  • For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
  • Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
  • Stir with a wooden spoon and let cook for a minute or so more
  • Decant into a jug, and once cooled, drizzle over your cupcakes
  • Top with your favourite chocolate bar and serve
  • Eat. Immediately!
Cupcake gloriousness!

Cupcake gloriousness!

Another Bake Sale

21 Oct

Another weekend, another bake sale! Hi bakers, cakers and foodie fanatics. I’ve now fully moved into my new place, and after a couple of baking trial runs, I was ready for a MAMMOTH day of baking, in aid of my mum’s 115km trek for charity (for amazing kid’s charity One to One.)

For this occasion, I baked:

One very berry Victoria Sponge (with homemade berry coulis of course!)

One very berry Victoria Sponge (with homemade berry coulis of course!)

Melt in the mouth chocolate chip shortbread

Melt in the mouth chocolate chip shortbread

Pink vanilla cupcakes

Pink vanilla cupcakes

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

As well as some gorgeous gooey salted caramel brownies (not shown as they were gobbled up before I even got to take a picture!) We also had a velvety cheesecake, soft white choc and raspberry cookies, passion walnut cake, gluten free cupcakes, gingernut creams and a fabulous marble bundt cake!

Everyone had a brilliant time, and we raised nearly £350 for charity

Lots of other yummy bakes too!

Lots of other yummy bakes too!

Everyone loved the brownies and the choccy cupcakes, so i’ll be posting a recipe for those soon! What baking did you get up to this weekend?

Ultimate Chocolate Cake

9 Sep
Death by Chocolate

Death by Chocolate

This cake is a chocoholic’s dream… the ultimate cake for any chocolate lover! It’s a dense but moist chocolate cake, sandwiched together by not one by TWO different buttercreams, decorated with chocolate and drizzled with home-made salted caramel sauce. Drooling yet?!

All the chocolate!

All the chocolate!

 

As you can see, Mr Cadbury made a bit of an appearance here….! This cake is so rich that one slice is enough, and must be accompanied by a hot drink!

I adapted a Telegraph recipe for the cake, and made my own chocolate and Speculoos buttercream, as well as salted caramel sauce to accompany the cake.

Ingredients for the cake:

  • 450g unsalted butter, softened
  • 450g caster sugar
  • 6 large eggs
  • 350g self-raising flour
  • 100g cocoa powder
  • 3 tsp baking powder
  • 2 tsp vanilla extract
  • 200ml milk

Method:

  • Sift flour,cocoa powder and baking powder together in a mixing bowl and add in caster sugar and butter at room temperature
  • Mix using a stand or hand mixer until the mixture resembles breadcrumbs
  • Add in eggs one at a time, using the mixer on slow speed to incorporate
  • Add the vanilla to the milk and do the same, adding bit by bit until all combined
  • Pour the mixture into 2 separate tins (you can use 2 8 inch cake tins here)
  • Bake on 180oC for 35-45 mins approx, until cooked though (you can test this by inserting a skewer, you want it to come out clean, or with only a few crumbs)
  • Cool the cakes, and make your buttercreams and salted caramel

I used Nigella’s recipe for salted caramel sauce.

I made a speculoos buttercream by whipping together about 400g sifted icing sugar with 50g butter, and spooning in the speculoos spread until it reaches a thick creamy consistency. You can but the spread here. I used this buttercream to sandwich the cake together.

To top the cake I made a chocolate buttercream:

Ingredients:

  • 450g icing sugar
  • 65g cocoa powder
  • 230g butter
  • 2tbs milk
  • 2tbs cream

Method:

  • Sift together icing sugar and coca powder
  • Add in butter and whisk well
  • Pour in milk and cream, adding more if needed, and whisk until it reaches a buttercream consistency
  • Feel free to add in more milk/cream if needed
  • This will make more than you need!
Cakey Closeup

Cakey Closeup

 

When the cakes were cooled I sliced the tops off to level them, and used the speculoos buttercream in the middle and topped with chocolate buttercream. I decorated the top of the cake using mini Cadbury chocolate bars, and drizzled the caramel sauce around the edges to keep it moist. This was a truly decadent cake, made for a birthday.

As you can see, birthday boy and the whole family (including me!) enjoyed it!

Tuck in!

Tuck in!

 

Garden Tea Party

6 Sep

Farewells are a difficult thing, they are happy (if someone is embarking on something they have always wanted to do) and sad at the same time.  Last weekend was one of those bittersweet goodbyes, so of course there was a leaving party in the form of a garden tea party.

For this occasion, I baked 70 cupcakes in 2 different flavours, as well as 25 shortbreads and made a fruit salad!

Farewell cupcakes

Farewell cupcakes

 

Chocolate and Speculoos cupcakes accompanies by a Victoria Sponge cupcake

Chocolate and Speculoos cupcakes accompanies by Victoria Sponge cupcakes

 

Chocolate Chip Shortbread

Chocolate Chip Shortbread

The vanilla cupcakes had a spoonful of jam inside to make them into Victoria Sponge cupcakes, and I topped my chocolate cupcakes with a made up speculoos buttercream and drizzled them with a homemade salted caramel sauce. YUM!

Tea Table

Tea Table

 

Cupcakes on mini stands

Cupcakes on mini stands

We gave the gorgeous Sammy the send-off (to Australia!) of a lifetime, and I hope she’s amazingly happy over there! Good Luck!

Saying goodbye to the beautiful Sammy

Saying goodbye to the beautiful Sammy

And of course it’s never goodbye, it’s only Ta Ta for Now!

The Great Bake Day

26 Jun

12 hours of baking, 3 hours of eating and one very long day! Yesterday saw my first ever charity bake sale, and boy was it a good one!

Blueberry Bundt

Blueberry Bundt

Guinness Cupcakes

Guinness Cupcakes

Vanilla and Chocolate cupcakes

Vanilla and Chocolate cupcakes

Lemon poppyseed loaf

Lemon poppyseed loaf

Giant Red Velvet Cupcake

Giant Red Velvet Cupcake

Choc Chip Shortbread

Choc Chip Shortbread

Golden Brownies

Golden Brownies

 

The whole spread!

The whole spread!

 

I made Blueberry Bundt cake, chocolate, vanilla and guinness cupcakes, chocolate chip shortbread, red velvet giant cupcake, lemon poppyseed loaf cake, dairy and gluten free peanut butter caramel cookies, and brownies! I also had lots of help, with carrot cake, victoria sponge, cheesecake, teacakes, jam tarts, lemon meringue and cookies donated!

Golden Teacakes

Golden Teacakes

Victoria Sponge

Victoria Sponge

Thanks to everyone who came and raised over £200 for a great cause!

A very happy customer (boyfriend!)

A very happy customer (boyfriend!)

Toffee Chocolate Matzah

28 Mar

It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!

Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!

Toffee Chocolate Maztah

Toffee Chocolate Matzah

It’s so easy, ANYONE can make it!

Ingredients:

  • 220g unsalted butter (I used kosher for passover rose butter)
  • 215g brown sugar (I used demarera but ideally a finer sugar is better)
  • 5 matzah
  • Bag of semi-sweet chocolate chips
  • Salt
  • 1tsp vanilla essence

Method:

  • Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
  • Preheat oven to 180oC
  • Melt together butter and sugar over a medium heat, until it is bubbling away.
  • After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
  • Pour caramel mixture over matzah and put on oven
  • The mixture should bubble up but not burn, so bake for 12-15 mins
  • Remove from oven and sprinkle over chocolate chips immediately
  • Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
  • Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!

Layers of goodness!

I can't even taste the matzah!

I can’t even taste the matzah!

Chocolate Spice Cake

15 Mar

This cake reminds me of honeyed spice cake, very moist, but not too dense. It’s actually quite light and fluffy, with a gorgeously sweet Biscoff-Maple glaze!

Smoothed to Perfection

Smoothed to Perfection

The Recipe:

Ingredients:

  • 130g plain flour
  • 45g cocoa powder
  • 1 tsp ground cinammon
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 55g dark brown sugar
  • 100g caster sugar
  • 235ml milk with a squeeze of jemon juice (you can use any milk here, even dairy free!)
  • 80ml sunflower oil
  • 1 tsp vanilla bean paste
  • For the glaze:
  • 85g biscoff/speculoos
  • 125g icing sugar
  • 2 tsp maple syrup
  • Splash of milk
  • Chocolate to decorate (optional)

Method:

  • Sift the flour and cocoa powder into your mixing bowl or stand mixer, and add in the rest of the dry ingredients
  • Mix until well combined and no lumps remain
  • Add in the milk, oil and vanilla and mix well
  • Make sure all ingredients are well combined then pour into a lined loaf tin and bake on 175oC for 40-45 mins
  • When cake is baked, leave to cool and make the glaze
  • Sift in the icing sugar into a mixing bowl and add in the rest of the ingredients
  • Mix vigorously until you get a thick glaze
  • When cake is cooled, pour over the top and leave to set
  • I grated chocolate over the top for a pretty finish
Moist and fluffy spice cake

Moist and fluffy spice cake

 

Want a slice?

Want a slice?