Posts tagged ‘Cake’

September 5, 2011

Chocolate Rum Cake

Chocolate Rum Cake

We threw my friend a surprise party and as I love any excuse to bake I thought I would make a cake. I knew there would be a lot of West Indian’s there so thought that rum would make an essential ingredient.

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August 19, 2011

Lavender Cupcakes

Lavender Cupcake

I love using ingredients fresh from the garden, or someone elses garden, and while sitting eating in my garden one day I smelt our lavender bush. I then decided that I had to try making lavender cakes. I’ve seen sugar with the lavender already mixed in with it, but it is often quite expensive, and probably not as nice as the fresh stuff.
I used a basic sponge recipe but when I added the sugar I also added a handful of lavender buds.

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March 31, 2011

Chocolate Fudge Cake

Chocolate Fudge Cake

The presentation of this cake may need a lot of work…. however the taste does not! I cannot even begin to describe how amazing this tastes. It’s like chocolate goo heaven! Not recommended for those who don’t like chocolate, or who are on a diet. The sponge is so moist and lovely, and then the combination of ganache and buttercream icing is to die for!

I did however use dark muscovado sugar in my recipe instead of light as it says below and I think this makes it taste much richer.

Preparation Time 30mins, Cooking time 1 to 2 hours

For the cake
200g/ 7oz plain chocolate
200g/ 7oz butter, cubed
100ml/ 3 1/2 fl oz water
125g/ 4 1/2 oz self raising flour
125g/ 4 1/2 oz plain flour
25g/ 1oz cocoa powder
200g/ 7oz light muscovado sugar
200g/ 7oz golden caster sugar
3 free-range eggs
75ml/ 2 1/2 fl oz creme fraiche

For the chocolate buttercream icing
50g/ 1 3/4oz plain chocolate
100g/ 3 1/2oz unsalted butter
200g/ 7oz icing sugar
1 tsp vanilla extract

For the chocolate ganache
150ml/ 5 1/4oz double cream
1 tsp vanilla extract
1 tsp unsalted butter
150g/ 5 1/4oz plain chocolate

1. Preheat the oven to 170C/ 335F/ Gas 3. Grease and line two 20cm/8in sandwich tins.
2. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally until smooth. Set aside to cool slightly.
3. Sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
4. Beat the eggs and creme fraiche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
5. Divide the cake mix between the tins and bak for 35- 40 mins, or until the top is firm to the touch.
6. Remove from oven and set aside to cool.
7. Meanwhile, for the chocolate buttercream icing, melt the chocolate in a bowl.
8. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth.
9. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate, then remove from heat and whisk the mixture until smooth and thickened.
10. Remove cakes carefully from the tines.
11. Spread the chocolate buttercream over the top of one of the cakes, then carefully top with the other cake.
12. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge.

This recipe is not my own- I got it from the BBC food website.

February 13, 2011

Valentines Cupcakes Part 2

Valentines, Naomi Winters

This recipe is exactly the same as the other one, except with fruit instead of chocolate and coconut. Its a very basic sponge mix but it works so well. This was my first attempt at using a piping bag- I’ve recently bought one but never used it so this was a new experience for me. I think it worked quite well, although I did make a lot of mess getting the icing into the bag!

Blueberry and Cherry Cupcakes.

For the Cake:
125g/ 4oz caster sugar
125g/ 4oz self raising flour
125g/ 4oz unsalted butter
2 free range eggs
Vanilla Essence
Blueberries
Cherries

For the icing:
500g/ 1lb 1 1/4oz icing sugar
160g/ 5 1/4oz butter
Vanilla Essence
50ml/ 1 3/4oz milk
pink food colouring
Ingredients, Naomi Winters

1. Beat together the butter and sugar until creamy.
2. Beat in the eggs.
3. Gradually fold in the flour, vanilla essence, fruit (you can substitute with raspberries, strawberries etc).
4. Divide into the cake cases.
5. Bake at 180C/350F/Gas 4 in a pre-heated over for approx 20 mins.
6. Take out and leave to cool.
7. Cream the icing sugar and butter together until light and fluffy. Add in the vanilla essence and food colouring. Gradually whisk in enough milk to form a smooth paste.
8. Spoon the icing into a piping bag and pipe the icing over the cake.

Valentines, Naomi Winters

Valentines, Naomi Winters

Valentines, Naomi Winters

February 13, 2011

Valentines Cupcakes Part 1

love hearts, Naomi Winters

To celebrate the season of love I decided to get my bake on and make some very pink cakes. Not that I need an excuse to use pink icing. I made two different types of cake and in this post I will tell you about the first.

Chocolate chip and Coconut Love heart cakes.

For the Cake:
125g/ 4oz caster sugar
125g/ 4oz self-raising flour
125g/ 4oz unsalted butter
2 free range eggs
Vanilla Essence
Chocolate Chips
Desiccated coconut

For the icing:
500g/ 1lb 1 1/4oz icing sugar
160g/ 5 1/4oz butter
Vanilla Essence
50ml/ 1 3/4oz milk
pink food colouring
Love hearts
love hearts, Naomi Winters

1. Beat together the butter and sugar until creamy.
2. Beat in the eggs.
3. Gradually fold in the flour, vanilla essence, chocolate chips and coconut.
4. Divide into the cake cases.
5. Bake at 180C/350F/Gas 4 in a pre-heated over for approx 20 mins.
6. Take out and leave to cool.
7. Cream the icing sugar and butter together until light and fluffy. Add in the vanilla essence and food colouring. Gradually whisk in enough milk to form a smooth paste.
8. Spoon the icing into a piping bag and pipe the icing over the cake. Decorate with Love hearts.

love hearts, Naomi Winters

love hearts, Naomi Winters

Love Hearts, Naomi Winters

Love Hearts, Naomi Winters

Love Hearts, Naomi Winters

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