Last month, my family and I celebrated my Grandparents’ Diamond wedding anniversary. That’s SIXTY years people. SIXTY! To celebrate, we held a tea dance, and I was privileged enough to be asked to bake some surprise cupcakes for the happy couple!
The celebration was really a double one, as I has just gotten engaged about 2 weeks before! So the diamonds were particularly apt!
I made chocolate and vanilla cupcakes, in silver foil cases, and dusted with silver glitter.
Congrats to the happy couple, I just hope my fiancé and I make it that long!
Classic flavours, modern twist. Bloody delicious. Three phrases that pretty much sum up the 3 tiered baby shower monstrosity of a cake I made for a work colleague!
I made a vanilla sponge, vanilla buttercream and a chocolate double cream ganache.
To assemble to cake, I sandwiched 3 sponge cakes together using the buttercream and a few dollops of ganache.
I then coated the cake in a white crumb coating and refrigerated for 30 mins.
Next, I separated the remaining vanilla buttercream into 3 bowls. 1 bowl I kept white, 1 bowl I added a small amount of blue to, and 1 bowl I added a LOT of blue colouring to!
I then worked my way from the bottom up, starting with the darker blue at the bottom, blending medium blue into the middle, and finishing off with the white buttercream.
I then coated the bottom of the cake in different shades of blue and purple sprinkles. Then I poured the cooled ganache over the top of the cake, and dusted it in glitter!
This took me a good 3 hours from start to finish, but it was worth it!
This is a really quick and easy cake to whip up, especially if you have a few visitors popping over and you want a little snack!
Blueberry Crumble in a Cake!
In fact forget a little snack, like me you wont be able to stop munching it! PS make this in a loaf tin for a real tea-time treat!
- For the crumble topping
- 25g (1oz) plain flour
- 10g (⅓oz) unsalted butter
- 15g (½oz) soft light brown sugar
- 20g whole rolled oats
- A sprinkle of ground cinnamon
- For the cake
- 190g (7oz) unsalted butter at room temperature
- 190g plain flour
- 190g caster sugar
- 3 eggs
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 25ml semi skimmed milk
- 100g fresh blueberries
- 50g white chocolate chips
- Preheat oven to 170oC, and grease and flour the loaf tin
- Make the crumble topping first in a bowl by mixing all the dry ingredients together, then rubbing in butter with your fingers. Set aside.
- Then onto the cake! Using a freestanding or hand mixer, cream together butter and sugar until creamy and fluffy.
- Add in the eggs one at a time. If it looks curdled, don’t worry!
- Then sift in the flour, baking powder, cinnamon and salt and mix well
- Add in the milk and keep mixing until all lumps are gone.
- Stir in the blueberries and white chocolate chips
- Pour the thick batter into the tin and smooth over
- Press crumble topping into the cake and bake for 45 mins approx
- Leave to cool, remove from tin and serve!
Recipe adapted from Hummingbird
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!
They are so addictive! I made a NYE bundt cake too… marbled, sparkly, and looks just like fireworks! (Well I hope so anyway!)
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!
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!
Vanilla and Chocolate cupcakes
Lemon poppyseed loaf
Giant Red Velvet Cupcake
Choc Chip Shortbread
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!
Thanks to everyone who came and raised over £200 for a great cause!
A very happy customer (boyfriend!)
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
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
I made it for the boyfriend’s birthday, and I think he really liked it…
Just for me!
In fact everyone couldn’t wait to gobble it down!
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:
- 220g unsalted butter
- 500g icing sugar
- 300g white chocolate
- 2 tablespoon milk
- 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!