Tag Archives: Cake

Bye bye 2012, 52/52 Classic Sponge

31 Dec

So I wasn’t as good at keeping up my cake or bake weekly challenge as we were at making a monthly munching scheme happen! I have kept up the baking and a good deal of it has been sold for charity!

This year we have moved house, I got a pony, did a sports events that I would never have though possible and went on an amazing safari. Did I mention that the safari was on horseback? All in all an amazing year. So I don’t feel too bad about my baking lapses!

Just bad enough for one final post. A Victoria Sandwich with a recipe from the grand Dame of baking herself, Mary Berry. It’s nestling in my cake tin, waiting for tea time.

image

Really pleased with its appearance, it’s glistening with caster sugar like a jewel. The ruby red of my home made strawberry jam peaks out from the sides and the cakes are a lovely gold. Hopefully the taste will live up to the looks!

image

Roll on 2013 and some occasional blogs!

Advertisements

Sour cream and rhubarb cake 14/52

2 Jul

A really scrumptious cake from the excellent good Housekeeping 101 Cakes.

image

A basic cake mix enhanced with sour cream combined with rhubarb and topped with a sweet and nutty crunch. Delicious and definable one I will be making again 🙂

image

18/19/20 a blip, but I have made lots and lots of cupcakes…

27 May

But there are no pictures 😦

They were for Charity, for a 60th birthday and for general munching.

Next week there will be a new cake I promise!

Pistachio cake with marzipan and strawberry jelly 15/52

27 May

This was a whole day cake baking extravaganza! Myself and my friend both have the Adriano Zumbo cook book. A page of ingredients and a number of elaborate techniques meant that this was far from easy to assemble!  Was it worth it? I think yes. This cake is also gluten free.

A flour free pistachio based cake mix also contained rhubarb. This kept it moist and tangy. The cake was meant to have homemade strawberry pastilles in it. We have them a go, but they didn’t set. Instead we used the resulting goo to smear a layer on top of the cake under the marzipan.

The cake was finished with green marzipan and sprinkles.

image

image

image

The strawberry goo was lovely to make pink cupcakes with and very tasty as a drizzle for meringues.

We also had a go at making some salted caramels. These also didn’t set, but more on that later 🙂

Sour cream and rhubarb cake 14/52

27 May

A really scrumptious cake from the excellent good Housekeeping 101 Cakes.

image

A basic cake mix enhanced with sour cream combined with rhubarb and topped with a sweet and nutty crunch. Delicious and definable one I will be making again 🙂

image

Chocolate, Pear and Hazelnut cake 13/52

8 Apr

Mmm. Yummy if I do say so myself.

image

This cake benefits from the moistened of the pears combined with the richest dense crumb that comes from supplementing the flour with ground hazelnuts. Shards of dark chocolate stop the sweetness of the pears from becoming overwhelming.

image

image

Another classic from the Good Housekeeping 101 Cakes and Bakes we had this whilst it was still warm as a desert with creme fraiche. Today I will serve it with tea for a mid afternoon delight.  Definitely one to make again.

Lemon and Blueberry Muffins and Floral Cupcakes 12/52

1 Apr

A week of small delights. MUFFINS for the team and cupcakes showing off the joy of decorating with edible flowers!

image

image

The lovely local green grocer provided me with a great excuse to add some blueberries to my normal muffin mix au citron. 6 punnets (of slightly manky berries of blue) for a £1? Yes please kind sir.

image

I whipped up a basic muffin mix (wet and dry ingredients are mixed separately and then combined to make a slightly lumpy batter) with plenty of lemon zest. At the end I rolled some blueberries in flour (to help ensure even distribution of them) and voila – muffins were ready for baking.  25 minutes later they emerged from the oven with a light tan. I treated this batch to a lemony glaze and fed them to my colleagues. Hopefully a win!

image

Part 2of this week’s culinary adventure were some cupcakes that took advantage of the edible violas in the garden. They look gorgeous and didn’t taste too bad either!

image

Bara Brith 8/52

23 Feb

Yummy tea cake this week 🙂 

image

My favourite part of this recipe is soaking the dried fruit in Earl Grey tea and dark brown sugar. Why? Smells amazing. Looks like the most unctuous brown goo you have ever seen. I know that the juicy plump fruit will be sweet and bergamot scented and will explode with flavour when I eat a slice slathered with salty butter!

image

I first made this cake when I worked for the wonderful Sheelin Davies at her Deli about 7 years ago. It was a really good seller and introduced me the delights of cake that you eat with butter (the savoury ambrosia as I like to think of it)!

image

So once my fruit was soaked (raisins and figs,  none of the devil food peel) this was simples. Just add eggs, flour, oil and beat till smooth. Cook the batter inappropriate loaf tin for about an hour at 150C.

image

Turn out, cool. Serve with a brew and some butter. Keeps really well and is a less stick to your teeth version of malt loaf!

image

I also managed to squeeze in the making of some baby girl cupcakes for the latest arrival in the gorgeous Neale family. Mini cupcakes to celebrate my Mum’s house move also went down well!

image

image

Rhubarb and custard cupcakes 6/52

11 Feb

My favourite bake so far 🙂 These were inspired by the cover recipe of this month’s Sainsburys magazine and my love of rhubarb!

image

As we were a visiting Devon Mr M’s Dad kindly provided us some yummy forced rhubarb free of charge 🙂  I love the story of how forced Rhubarb is grown in big sheds by candlelight, creaking as it grows so quickly! Our garden rhubarb has just started to peak through the ground and whilst it does taste delicious its not the candy pink of the forced stuff! I digress…

Ingredients (eggs, butter, sugar, flour, vanilla essence, rhubarb, icing sugar and custard) were assembled, bagged and travelled with me to Nottingham to visit lil sis. As she lives in a student house baking trays and hand whisk also got a holiday North!

Butter, sugar and flour were beaten until a fine sand was formed. Eggs, vanilla and some milk were added to make the batter. Small chunks of rhubarb were mixed in. The mix was baked for half an hour.

The next day more than a little hungover after a night out with uni mates I completed the recipe 🙂 A birthday was the excuse for some pretty pink cupcakes which I also made this week.

image

6 small sliced of rhubarb were boiled in a sugar syrup until soft. The rhubarb was then removed and baked in a hot oven to make decorative slivers. The syrup was used to flavour standard buttercream. The buttercream was halved and one portion coloured pink.  A small cone was removed from the top of each cake and custard spooned into the gap. Cake was stuffed back in! These were then iced with pink and cream swirls and decorated with a slice of rhubarb.

“Yummy” was the verdict of Mr M and lil sister. I concur! These were moist, rhubarb flavoured and sweet. They look super cute as well! Definitely one to make again 🙂  Next time I shall aim to pipe the icing and have firmer slices of rhubarb.

image

Marmalade cake 5/52

10 Feb

This week I have Sheila and Sam to thank for the Marmalade cake I made. Sheila provided a jar of homemade thick cut Marmalade and Sam gave me the wonderful Great British Bake Off book, which supplied the recipe.

image

Again this was essentially a creamed sponge mix. 3 tablespoons of marmalade were added to the batter for flavour. 45 minutes in the oven and a light golden cake emerged.

image

The cake was glazed with Marmalade whilst still warm. Once cooled thick white icing was drizzled on. Slices of peel peeked through appealingly, this looked like a rather nice tea cake.

image

So the verdict? I have been told that it tastes lovely. I agree the sponge is delicious, but I am sadly not the biggest Marmalade fan. Instead this cake went to a worthy cause; our next door neighbour Mandy.

image

More baking took place in Devon where a delicious sponge filled with cream and strawberries was created with the lovely Mrs M snr. It was beautifully decorated with a Moshi Monster by Mr M for his nephew’s 8th birthday.

image

Next week back to something more predictable for me. Rhubarb and custard cupcakes. And probably some pink birthday cakes 🙂