Tag Archives: frosting

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!

Brownie Cookie Dough Cupcakes

15 Jan

My two favourite things. Brownies & cookie dough, brought together… In a cupcake. OMFG get in my face now!

Sumptuously tempting

Sumptuously tempting

These are crazy easy to make in just one evening with all the ingredients in your cupboards, and taste ridiculous. There’s a heft to them, they’re like a mini meal! Not for the faint hearted…

Don't eat all the cookie dough now!

Don’t eat all the cookie dough now!

Getting ready to frost

Getting ready to frost

The finished deal!

The finished cupcake!

I based my cupcakes on this recipe from Sally’s Baking Addiction. Quantities below make 20 cupcakes.

Ingredients:

  • For the cupcakes:
  • 225g dark chocolate chips or chopped up
  • 225g unsalted butter
  • 500g caster sugar
  • 1 tsp vanilla bean paste
  • 6 large eggs
  • 190g plain flour
  • Sprinkle of salt
  • For the cookie dough topping:
  • 225g unsalted butter
  • 330g soft & light brown sugar
  • 1 tsp vanilla bean paste
  • 320g plain flour
  • Sprinkle of salt
  • 235ml milk 
  • 150g milk chocolate chips

Method:

  • For the brownie cupcakes (mix by hand):
  • Melt the dark choc and butter in bain marie, set aside to cool.
  • When choc mixture has cooled, mix in sugar and vanilla.
  • Mix in eggs one at a time, until well incorporated
  • Sift in flour and salt and mix together until you have a thick, glossy batter.
  • Spoon into cupcake cases and bake on 180oC for 20-25 mins.
  • For cookie dough frosting (with hand or stand mixer):
  • Whisk together butter and sugar until light and fluffy
  • Add in vanilla and sift in flour
  • Add in milk to create a gooey cookie dough
  • Mix in chocolate chips by hand
  • When cupcakes are cooled, spoon on your frosting and fluff it up to look enticing! Decorate with smarties or sprinkles if you wish!

 

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!

 

Holiday Baking

3 Jan

Happy 2014! Sorry guys i’ve been way too quiet the past month, even though the truth is i’ve been making and baking more than ever. I’ve found my new favourite snack… sweet n salty pretzel bites:

crunchy and delicious!

crunchy and delicious!

They are so addictive! I made a NYE bundt cake too… marbled, sparkly, and looks just like fireworks! (Well I hope so anyway!)

IMG_4896

 

I stayed in this NYE and made homemade pizzas and pasta for dinner – and watched the fireworks of course!

Happy New Year and here’s to 2014!

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?

Honey Pumpkin Cake

26 Sep

This weather means summer is officially over, and Autumn in London can begin! Hopefully soon we’ll see orangey brown leaves falling and foods filled with delicious spices!

To celebrate Autumn in London, I made this Honey Pumpkin Cake (adapted from Sally’s Baking Addiction) with it’s warming spices and heady aroma, it disappeared very quickly!

A slice or two for me and you!

A slice or two for me and you!

 

Another slice? OK!

Another slice? OK!

 

 

The Recipe:

Ingredients:

Topping:

  • 60 grams plain flour
  • 60 grams unsalted butter, cold
  • 100 grams dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Cake:

  • 250 grams plain flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp mixed spice
  • 245 grams pure pumpkin puree
  • 100 grams dark brown sugar
  • 120 ml sunflower oil
  • 85 grams honey
  • 120 ml milk

Coffee Glaze

  • 120 grams icing sugar
  • 2 tbs brewed coffee

Method:

  • Preheat oven to 180oC
  • Make the crumb topping first by rubbing cold butter into the dry ingredients until nearly combines, then mix the rest by cutting the mixture with a knife. Set aside.
  • for the cake, mix all the dry ingredients together in one bowl, and then mix all the wet ingredients together in another until just combined.
  • Then pour the dry mixture into the wet mixture and beat until just combined. Don’t over mix!
  • I then poured the mixture into 2 loaf tins, and generously pressed the crumb topping onto both loaves.
  • I baked for about 35 mins in my oven, but bake until a toothpick comes out coated with just a few crumbs
  • Remove from oven and leave to cool.
  • Make the glaze by sifting icing flour and whisking with coffee. Drizzle over the cake when slightly warm
  • Best eaten warm, with a cuppa coffee of course!

Enjoy this one, its just made for those crisp autumn days, perfect with a coffee for elevenses!

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!

Cookie Monster Cake

7 Aug

C is for cookie… and also for cake! Last weekend I made a wonderfully fun cookie monster cake for a birthday. It was my first time making it and im so pleased with how it came out!

COOKIE!

COOKIE!

It was a chocolate sponge cake, with vanilla and cookie buttercream in the centre and iced with cookie monster blue vanilla buttercream! I made the eyes and mouth out of chocolate and the cookies out of cookies! What do you think?

IMG_3750

All boxed up and ready to go

OM NOM NOM!

OM NOM NOM!

I hope the birthday girl enjoyed her cake as it travelled from Finchley to Clapham as a surprise! Get in touch if you’d like this cake for your celebration.

I leave you with the inspiration for this cake…

C is for cookie…. and cookie is for ME!

Kit Kat Birthday Cake

16 May

Hi Cake Snobs! Have you missed me? Yes I know sorry I’ve been away for ages. But I will make it up to you. Promise! How? With this:

Kit Kat Birthday Cake

Kit Kat Birthday Cake

Why yes, that is a victoria sponge cake, sandwich together with raspberry jam and buttercream, covered in white chocolate buttercream, studded with maltesers and peanut m&m’s, finished with a border of kit kats. Phew! Even saying that makes my mouth water! Let’s take another look…

From the top

From the top

I made it for the boyfriend’s birthday, and I think he really liked it…

Just for me!

Just for me!

In fact everyone couldn’t wait to gobble it down!

Lets just take one more look shall we?

Lets just take one more look shall we?

So – I made this cake using the victoria sponge recipe from Lily Vanilli’s book Sweet Tooth – a great recipe!

I used raspberry jam and standard buttercream to make the filling. I then coated it in a batch of white chocolate buttercream:

Ingredients:

  • 220g unsalted butter
  • 500g icing sugar
  • 300g white chocolate
  • 2 tablespoon milk

Method:

  • Whisk the butter and icing sugar together until smooth
  • Melt the white chocolate, and when cool, add to the buttercream
  • If mixture is too stiff, add in amount of  milk (I used skimmed) until it softens

I did a crumb coating first, leaving the cake in the freezer for 10 mins before applying a second coat of buttercream.

I then lined the outside with 2 finger kit kats (warning – buy 3 packets or you will run out and have to find a supermarket that is open at midnight!)

Then i decorated the top and used a ribbon to finish. And voila! The birthday cake is ready! The whole thing took me an evening to make, about 4-5 hours including cake cooling time!

I suggest you make this for your next party, it was a huge crowd pleaser and it was gone within the day!