Tag Archives: chocolate

Chocolate and Strawberry Cupcakes

Strawberry and Chocolate Cupcakes

Strawberries are everywhere at the moment, made famous by Wimbledon’s strawberries and cream, they are the perfect summer fruit. Therefore also the perfect fruit to use in your baking this summer! I can’t seem to get enough of strawberries right now but chocolate and strawberry are a perfect combination.

I finished University recently, finished 6 years of medical school and had a lovely graduation day (you can see a picture of me on my graduation day below) earlier this month at Royal Festival Hall as well as a graduation ball at the Tower of London. A fantastic end to an amazing 6 years! During my last placement I had promised my class that I would bake them something and bring it in, I made them 12 of these strawberry and chocolate cupcakes and 12 orange and lemon cupcakes and then transported them across London in my amazing 24 cupcake carrier! These cupcakes are chocolate sponge iced with a strawberry cream cheese frosting topped with a strawberry and a drizzle of melted chocolate.

Chocolate and Strawberry Cupcakes

For the cupcakes I based the chocolate cupcake recipe from The Hummingbird Bakery Cookbook as I find this Hummingbird recipe works very well every time, it is also a lovely moist chocolate cake. I used it in my very first blog post – Black Forest Cupcakes and also for these Christmas cupcakes. This time I adjusted the measurements of the ingredients to give a slightly bigger cupcake.

Cupcakes

To make 12 cupcakes you will need:

150g plain flour
30g cocoa powder
210g caster sugar
2.5 tsps baking powder
pinch of salt
60g unsalted butter (softened slightly)
180ml whole milk
2 eggs
1/2 tsp vanilla extract

Preheat the oven to 180C. Put the flour, cocoa, baking powder, salt and butter in a bowl and beat slowly until the mixture looks sandy. You can do this with your fingers if you prefer, rubbing the butter into the dry ingredients. Whisk the milk, eggs and vanilla together and pour half of this into the flour mix in the bowl. Beat well before adding the remaining milk and egg mix and beating again until well combined. The mixture should be smooth. Pour or spoon the mixture into the prepared cupcake cakes until about two thirds full. Bake for 20-25 minutes at 180C. When they are done they should be bouncy to touch. Leave to cool completely on a wire rack before icing.

Chocolate cupcakes

To make the strawberry cream cheese frosting (I used this recently without the strawberry on some vanilla and raspberry cupcakes) you will need:

200g unsalted butter (softened)
200g cream cheese
500g icing sugar (sifted)
3 tbsp strawberry purée (made from fresh strawberries)
pink food colouring (I use the Sugarflair pastes)

Start by making the strawberry purée with a handful of fresh strawberries. There is no need to cook the strawberries first, using a food processor purée the strawberries. If you don’t have a food processor or blender just use an electric hand whisk. Once you have made a purée push it through a fine sieve to remove the little strawberry seeds that coat the strawberries on the outside.

Beat together the butter and icing sugar until well combined and then add the cream cheese and beat well. Finally add the strawberry puree and pink food colouring until you get your desired colour. If you are using the pastes, a little goes a long way. Beat well but don’t over mix or the frosting will go runny. If this happens you can add more icing sugar or you can leave the frosting in the fridge to firm up so that you can pipe it.

Strawberry frosting

Now it is time to assemble the cupcakes! Use a piping bag fitted with your favourite nozzle (I used the Wilton 1M to create a Mr Whippy style swirl) to pipe the frosting onto the cooled cupcakes. Top each cake with half a strawberry and drizzle with melted chocolate. Leave the chocolate to set before serving. Enjoy some lovely fruity, summery cupcakes!

Cupcakes on stand

And here is a picture of me with my siblings on my graduation day, it was such a lovely day and a great way to end 6 years. Hope you like the shoes! On to the next chapter!

GraduationLottie xx

PS. I am entering these fruity cupcakes into this month’s Tea Time Treats and this month’s Calendar Cakes as theme for both is fruit! Tea Time Treats is hosted by Lavender and Lovage and What Kate Baked. Calendar Cakes is hosted by Laura Loves Cakes and Dolly Bakes.

calendar-cakes

tea time treats

 

Chocolate Lemon Cake

Chocolate Lemon Cake

This weekend I completed the British Heart Foundation London to Brighton Bike Ride, but this time on my lovely new bike! It was a great day, I really enjoying doing it, although it can be hard at times, it was also a great way to celebrate father’s day and to finish the day off I gave my Dad a chocolate and coconut cake. I think he was pleased with it. You are allowed to eat cake after cycling 60 miles! I was looking through some past posts recently and noticed that after I finished the London to Brighton last year I made this Angel Cake, which was rather strange because when we got home from the ride this year my sister had made a lovely Angel Cake, completely without knowing! Here is a picture of it, I love the technique she has used for the icing. As I told you in my last post I got a rather amazing personalised but huuge bar of Cadbury’s Dairy Milk recently and I have been using it in lots of baking. This post is another one of those recipes! I love chocolate cake but I also like combining chocolate with other flavours in cakes, orange, cherry, beetroot, raspberry but I hadn’t tried lemon before. I didn’t see why it wouldn’t work, orange and chocolate and lime and chocolate work so well and you often get a lemon chocolate in a box of chocolates. I gave it a go and it is now one of my favourite cakes! It is actually inspired by a book by Aimee Bender called The Particular Sadness of Lemon Cake. She bites into her mother’s chocolate lemon cake and realises she can taste emotions in food, in the case tasting her mother’s despair and desperation. Don’t worry, this cake isn’t sad at all!

Chocolate Lemon Cake

 

This cake consists of 3 layers, a lemon layer sandwiched between 2 chocolate layers. All 3 layers are brushed with a lemon syrup before assembling. The cake is filled and covered in a milk chocolate ganache. The recipe for the chocolate layers of this cake is based on my chocolate fudge cake recipe but this time with the addition of lemon. This recipe will make a 6inch cake. If you only have 8 inch tins then you can either adjust the amounts of use the recipe as it is, it will just give thinner layers so your cake won’t be as tall.

The best way to make this cake is to make the ganache and the sponge the day before assembling the cake, so that the sponges are cold and the ganache is set when it comes to putting the cake together, it will make your life much easier and make for a much neater cake!

To make this cake you will need:

For the chocolate layers:
220g plain flour
100g soft brown sugar
250g caster sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
zest of 1 lemon (unwaxed)
250ml boiling water

For the lemon layer:
100g unsalted butter or margarine
100g caster sugar
2 eggs
1tbsp milk
100g self raising flour
zest of 1 lemon

For the lemon syrup:
2 lemons
2 tbsp caster sugar

For the milk chocolate ganache:
250ml double cream
300g milk chocolate

Cake

 

Make the ganache first, preferably the day before. Gently heat the double cream in a saucepan, add the milk chocolate and stir well until all the chocolate has melted and it is thick and glossy. Leave to cool and leave to set in the fridge overnight. You want it to be a spreadable consistency to ice the cake.

Preheat the oven to 180C and grease and line three 6 inch sandwich tins. To make the chocolate layers mix together the flour, sugars, cocoa powder, baking powder and bicarbonate of soda in a bowl. Add the eggs, milk and oil and mix well. Stir in the lemon zest. Finally add the boiling water and mix in. The mixture will be very runny but don’t worry about it, it gives a lovely moist cake. Divide the batter between two prepared tins and bake in the oven at 180C for about 1 hour. They will be done when a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.

To make the lemon cake beat together the butter and sugar in a bowl. Add the eggs and milk and beat well. Stir in the lemon zest and then fold in the flour using a spatula or metal spoon. Pour the batter into a greased and lined cake tin and bake in the oven at 180C for about 30 minutes until as skewer comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes have cooled trim the tops of the cakes so that they are all equal and have a flat surface. Make the lemon syrup next by gently heating the sugar with the juice of 2 lemons in a saucepan until all the sugar is dissolved. Using a skewer or fork prick some holes in the cakes and using a pastry brush, brush the tops of the cakes with the syrup. Be generous to get lots of lovely lemon flavour! Leave the cakes to cool completely before assembling.

Cake layers

When you are ready to assemble the cake take the ganache out of the fridge. Using a palette knife spread the ganache on top of one of the chocolate layers and place the lemon layer on top of this. Repeat a layer of ganache and place the final chocolate layer on top.

Cake assembly

 

Now cover the outside of the cake with the remaining ganache trying to get as smooth a finish as you can but be gentle so you don’t break the cake. Once the cake is completely covered finish with a sprinkling of cocoa powder, I used a Peggy Porschen style stencil for mine, it is from this pack.  If you are using a stencil brush a light coating of oil on to the side of the stencil you are going to put down onto the cake to avoid it sticking and ruining your design and your smooth finish on your cake.

Sliced cake

I made this cake for some friends when they came round for dinner, this is the only picture I managed to get of the cake before we cut it!

Cake

 

And here I am with my Dad and little (but not so little!) brother at the end of the London to Brighton:

Bike ride

PS. I am entering this into the Tea Time Treats challenge hosted by What Kate Baked and Lavender and Lovage. This month’s theme is Layer Cakes.

 

 

 

Shortbread

Chocolate, Cherry and Almond Shortbread

Chocolate, Cherry and Almond Shortbread

I thought that after exams I would have tons of time to bake but I seem to have found a million and one other things to fill up my time with and I still have lots to tick off my list! I’m pretty happy right now, for those of you that don’t know, I recently found out I passed medical school and I am finally a doctor! It is finally time for me to join the real world and stop being an eternal student. To celebrate this and then end of a long 6 years at University my lovely sister sent me an absolutely huge bar of Cadbury’s Dairy Milk, and to make it even better it was personalised too! I have included a picture of it at the end of this post. This also means that everything I am baking at the moment involves Dairy Milk, this shortbread being one such example. This shortbread actually includes 3 of my favourite ingredients, hence why I created this recipe, if anyone else loves chocolate, can eat glacé cherries like sweets and loves anything almond flavoured, then this is the recipe for you!

Shortbread

 

To make this chocolate, cherry and almond shortbread you will need (this will make about 15 biscuits):

125g icing sugar
220g plain flour
125g cornflour
225g unsalted butter
100g milk chocolate
100g glace cherries
1tsp Almond Extract
Flaked almonds

Ingredients

 

Preheat the oven to 180C and grease a large baking tray. Sift the icing sugar, flour and cornflour into a bowl. Add the cubed butter to this and use your fingers to mix it all together, creating something that looks like a crumble topping. Alternatively you can use a food processor for this. Break or cut the chocolate into small chunks and halve the glace cherries. Add the chocolate, cherries and almond extract to the shortbread mix and incorporate well. Now bring the mixture into a dough, it will be crumbly but will come together. Wet your fingers to help you do this if you need to. Put the dough onto a lightly floured surface and knead it gently to bring it together. Carefully roll out the do to about 5mm thickness and use a round cutter to cut out discs of shortbread.

Dough

Place these onto the greased baking tray. The biscuits will spread slightly as they cook so make sure there is space in between each of the discs. Sprinkle the biscuits with the flaked almonds. Bake in the preheated oven for about 20 minutes, keep an eye on them and take them out as soon as they start to turn golden brown. Leave them on the baking tray to cool and firm up. Sprinkle the biscuits with caster sugar before transferring to a wire rack to cool completely. Then you can enjoy!

Biscuits

 

Lottie xx

And here is the amazing bar of chocolate I was talking about!

Dr Verrill chocolate

 

Edit:

I have entered these into November’s We Should Cocoa Challenge – the theme is cookies!

This is hosted by BakeNQuilt and Chocolate Log Blog.

we should cocoa

Slices of cake

White Chocolate, Blueberry and Lemon Layer Cake

With exams over it is time to bake! This is my end-of-exams-celebratory-baking cake and is inspired by Peggy Porschen’s absolutely lovely layer cakes. I recently took a trip to the Peggy Porschen Parlour (you can read about it here) and loved the cakes so much that I bought her Boutique Baking book. It is full of such pretty cakes in lovely pastel colours, perfect for spring/summer. I particularly like the stencil effect she uses on a lot of her layer cakes so it was this book that inspired this cake. I also based the sponge recipe on a recipe from the book, the original recipe is for a gorgeous White Chocolate Passion Cake, I added some lemon and changed the quantities (as sadly I don’t have any 6 inch tins so had to make enough to make a 3 layered 8 inch cake – time to invest in some more cake tins I think!) to make the sponge for this White Chocolate, Blueberry and Lemon cake.

Blueberry, white chocolate and lemon cake

 

Slices of cake

These are 3 of my absolute favourite flavours and I think they work really well together, I used them before for these lovely chewy cookies. This cake is a white chocolate and lemon sponge, filled with a blueberry and lemon curd (homemade!), coated in a whipped white chocolate and blueberry buttercream and decorated with fresh blueberries and a dusting of icing sugar. I used a stencil from this pack, I love the effect cake stencils give, so simple yet so impressive and this bird one is my favourite in the set.

Cake stencil

The cake itself is lovely, moist and chocolatey, it is almost like a blondie. To make the white chocolate and lemon sponge (based on Peggy Porschen’s White Chocolate Passion Cake from Boutique Baking):

This will make a 3 layer 8 inch cake.

180g white chocolate
250ml milk
90g soft light brown sugar
330g golden caster sugar
3 large eggs
320g plain flour
1.5 tsp baking powder
pinch of salt
zest of 1 lemon

Layer cake

Preheat the oven to 160C and grease and line 3 sandwich tins (you could also make it in 1 tin and divide into 3 once cooled). Put the chocolate in a saucepan with the milk, brown sugar and 130g of the caster sugar. Heat the mixture and stir so that all the chocolate is melted and bring the mixture to the boil. Take off the heat. In a bowl cream together the butter and the rest of the caster sugar. Add the eggs one at a time and beat well. Add the flour, baking powder, lemon zest and salt and mix in with a spatula. Now add the chocolate mixture to the cake mix (the hot chocolate mixture tastes delicious – try it before you mix it in!) a splash at a time, mixing in well until it is all well combined. Divide the cake mix between the tins and bake at 160C, if you are using individual sandwich tins this will take about 30 minutes. Once cooked the cake should be golden and coming away from the side of the tin. Leave them to cool in the tins before turning out onto a wire rack to cool completely. Do not try to ice a still warm cake, it just goes wrong and with these cakes they will firm up if you leave them for a while, making them easier to trim and ice.

Blueberry and Lemon

The Blueberry and Lemon Curd is best made first or even better would be to make it the day before so it has time to firm up. The addition of blueberries to lemon curd gives it a fantastic purple colour that I love. You will need:

200g frozen blueberries
2 unwaxed lemons
200g caster sugar
100g unsalted butter
3 eggs and 1 egg yolk

Start with the blueberries, put them in a pan and gently heat them, breaking them up as you stir them. You want them to release there juices and to break up, once this is done then pour the blueberries through a sieve, pushing as much through as you can. You should get a gorgeous deep purple juice/puree. Discard what remains in the sieve. Use a fine grater to zest the lemons and put the blueberry puree, lemon zest and the juice of the lemons in a heatproof bowl with the butter and sugar. Put the bowl over a pan of simmering water, as though you were melting chocolate. Stir and heat until the butter has melted. Whisk the eggs together and then add them to the mixture, whisking well until it has all combined. This now needs about 10 minutes to cook, but keep stirring every now and then. The mixture should be creamy and thick after 10 minutes. Remove from the heat and leave to cool. Keep in the fridge until you need this.

Icing the cake

The White Chocolate and Blueberry frosting is make using blueberries to give the lovely colour, you will need:

200g frozen blueberries
250g unsalted butter (softened)
250g icing sugar
50g melted white chocolate

Start with the blueberries by making a blueberry puree like you did for the curd. Heat the blueberries in a pan so that they break up and release their juice and then push them through a sieve. In another bowl beat together the butter and sieved icing sugar, whipping it until it is nice and light. Add the chocolate and mix well. Now add the blueberry juice a bit at a time until you get the colour that you want.

Sliced cake

You can now assemble the cake.

Stack the 3 layers on top of each other with a layer of blueberry and lemon curd in between each of them. Use a palette knife to spread the frosting over the cake. The best way to do this is to first spread a very thin layer over the cake to catch the crumbs and give you a neat shape to work with. Leave this in the fridge to firm up before using the rest of the icing to completely cover the cake. Use a cake scraper to get a neat finish on the side of the cake. Decorate with fresh blueberries and a dusting of icing sugar.

Enjoy!

Lottie xx

I am also now entering this into June’s Tea Time Treats hosted by What Kate Baked and Lavender and Lovage. The theme is layer cakes!

I am entering this into the Simple and in Season Food Blog Challenge for May.

simple and in season

 

I am also entering this into Calender Cakes hosted by Lauralovescake and Dolly Bakes. This month’s theme is all about World Baking Day.world baking day

calendar-cakes

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Christmas Cupcakes!

Christmas Cupcakes!

It’s beginning to look a lot like Christmas!

There is something just so magical about Christmas, everything is so exciting and there is so much going on! I am away for Christmas this year and will actually be on a plane so I am determined to make the most of everything Christmassy before I go. We may not be here on Christmas Day but the Christmas Tree is still up in our flat, decorated with red and gold glittery baubles, glittery little birds and traditional white lights. When the Christmas tree goes up that means that Christmas really is here! I made some of my own decorations too this year and have given them to people as presents. I dried oranges (which made the kitchen smell delightful), then threaded them with cranberries and cinnamon sticks to make decorations! And of course I have been doing some Christmas baking, mince pies and even Panettone this year. These though are my Christmas cupcakes for this year, they have a variety of decorations, the snowflake ones being similar to my Winter Cupcakes from last year. These cakes were made to sell at ELOCs performances of Jingle Belles where I was working behind the bar and selling lots of mulled wine!

christmas-cupcakes2

I made half of them vanilla and half of the chocolate cupcakes. I topped the vanilla cupcakes with either the festive red sparkly icing or with the fondant icing present design. I topped the chocolate cupcakes with either chocolate icing and holly or blue icing and snowflakes. All of them were finished off with a touch of edible silk shimmer dust.

To make the vanilla cupcakes:

6oz golden caster sugar
6oz butter or margarine
3 large eggs
6oz self raising flour
splash of milk
1tsp vanilla extract

Beat together the sugar and butter. Add the eggs one at a time and beat well after each one. Fold the flour into the mixture with a wooden spoon or a spatula. Add a splash of milk and the vanilla and mix in. Spoon into cupcake cases and bake at 180C for about 20 minutes.

To make the chocolate cupcakes I used the recipe from the Hummingbird Bakery book which gives lovely, moist cupcakes. You can see the recipe here where I used it for my Black Forest Cupcakes.

christmas-cupcakes3

To make the frosting:

Beat 250g softened unsalted butter together with 500g seived icing sugar. Add 2 tbsp milk and 1 tsp vanilla essence. Beat until smooth and creamy. To make the chocolate icing add seived cocoa powder to the frosting.

The cupcake toppers were made out of rolled fondant icing using holly and snowflake cutters.

christmas-cupcakes4

I rolled a pattern onto my present toppers using a textured rolling pin like this, I love the effect!

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christmas-cupcakes7

Merry Christmas everybody!

Lottie xx

I am entering these into Calendar Cakes hosted by Dolly Bakes and Laura Loves Cakes.

calender-cakes

 

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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

October has been a month full of birthdays and for me this has meant a month of baking lots and lots of cakes and lots of present buying! It was has also been the month for the ‘Half a Sixpence’ show week, which was a very busy week and lots of fun doing a fabulous show. It has also been the month for the final of GBBO, and what a show, well done John! And now, with October coming to an end….begins the run up to Christmas! Well, with Halloween, Fireworks Night and a couple more birthdays along the way!

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This Salted Caramel Chocolate Cake was one of this month’s birthday cakes. My boyfriend and his mother share the same birthday, this is the cake I made for them and it is a beauty of cake. The recipe is from the Hummingbird Bakery’s book ‘Cake Days‘, a beautiful book in which I have many recipes bookmarked for making. This was one of them. In the book it is called ‘Sweet and Salty Chocolate Cake’ and however strange that may sound it really does work. The recipe involves a lot of ingredients and does take time to make but the end result is a huge, impressive and gorgeous cake. The cake itself is lovely, chocolately and moist and the frosting is a delicious mix of chocolate and caramel. There is however quite an obscene amount of butter and cream used in this recipe, it is rather indulgent. The saltiness of the cake is only from the caramel and is just the right amount. The caramel is used in between the 3 layers and I also used it on the top of the cake. This cake will feed lots of people!

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For the cake you will need:

300g unsalted butter
300g caster sugar
140g soft light brown sugar
3 eggs
100g cocoa powder
160ml buttermilk
1 tsp vanilla essence
330g  plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt

Start by beating together the butter and the sugars. Add the eggs next one at a time, incorporating all the mixture together.

In a jug mix the buttermilk, cocoa and vanilla essence with 60ml of water to form a thick paste. In another bowl sift together the dry sponge ingredients (flour, baking powder, bicarbonate of soda and salt).

Alternately add the chocolate paste and the flour to the cake mixture a little bit at a time, mixing well after each addition.

Divide the cake mix between 3 greased and lined cake tins. I found this was about 500g in each tin. Bake in a preheated oven at 170C for about 25 minutes. When they are done leave them to cool in the tins for a while before turning out on to wire racks to fully cool.

To make the salted caramel:

200g caster sugar
2 tbsp golden syrup
120ml double cream
60ml soured cream
1 tsp fine sea salt

In a small saucepan bring the sugar and golden syrup to boil along with 60ml water. Leave it to boil for about 10 minutes, it should change to a caramel colour. In a separate pan bring the double cream, soured cream and salt to the boil. Remove from the heat. When they are both done carefully add the hot cream to the sugar syrup. I loved this bit because it all bubbles up as you pour the cream in and looks great. It does smooth out again afterwards and will be creamy and golden. Set aside to cool.

To make the frosting:

200g caster sugar
2 tbsp golden syrup
360 ml double cream
450g dark chocolate (chopped)
450g unsalted butter

Start as you did with the salty caramel by bringing the caster sugar and golden syrup to the boil with 60ml water. Again leave it for 10 minutes to boil. In another pan bring the double cream to the boil and then pour into the caramel as before. Set aside to cool.

Once slightly cooled add the chocolate, stirring until it melts. Use an electric whisk to beat the frosting for about 10 minutes. Next add the butter (should be softened) to the frosting and whisk until it is slightly whipped. Leave to cool in the fridge.

Now it is time to put the cake together!

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Cover the first layer of sponge with about 2 tablespoons of caramel, top this with caramel frosting. Add another layer of sponge and do the same. Coat the sides and the top of the cake with the frosting, drizzle the top with the remaining caramel and crumble chocolate over the top. Tada! Finished and time to enjoy!

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Don’t forget that until the end of the month you can still enter the Bake Off Challenge for all of those bakes inspired by the Great British Bake Off. Entry instructions are here and here you can find the most recent round up of entries! Get your entries in soon!

Happy October everybody.

Lottie xx

I am entering this into November’s Tea Time Treats, the theme is cake! It is hosted byLavender and Lovage and What Kate Baked.

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A Rose Cake for a beautiful Rose

A Rose Cake for a beautiful Rose

My sister’s name is Rose. Therefore her birthday cake had to have roses. And be pink of course. Queue the Wilton 1M, ready for some rose swirls! Rose is a lovely name, very pretty and it means she is so easy to buy presents for. I am probably most guilty of always buying her things with roses on them but this  I managed to steer away from anything printed with roses, even wrapping paper … although I did still opt for arRose themed cake of course. Oh and it had to be pink or I think she might have cried (yes, it was her 21st). Rosie, if you are reading this, after the success of the ‘Rose Cake’ your challenge is now to make a ‘Lottie Cake’ … Good Luck!!

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My sister’s 21st birthday was great fun. She managed to spread it out over an awfully long time but I think that is allowed when it is your 21st. It started at the after show party for ‘Half a Sixpence‘ where she turned 21 when the clock struck 12. This is where we had this cake. The next day we all went for afternoon tea at Fanny’s Farm in the pudding room. Fanny’s Farm is a delightful place and the pudding room was lovely…and yet more cake! I made her another cake too that she took to work that week and then the weekend after it was time for a meal out with family friends and then off to party. This time I made cupcakes…Rose themed cakes of course! Then at the end of this week she was off to the Ritz for afternoon tea, lucky her! … yet more cake!

You might recognise the theme of dark chocolate cake and pink icing from a cake I have previously blogged. I think it is really effective and everyone loves chocolate cake, so I went for it again, but with a different cake recipe this time. After the success of the Salted Caramel Chocolate Cake I made for another recent birthday I decided to use the sponge recipe for this cake. It is a lovely moist and chocolatey cake. You can find the recipe here. It is from theHummingbird Bakery Book ‘Cake Days’. I used exactly the same recipe but isntead of dividing the mix between 3 tins I used 2 this time. You can also see a previous Rose Swirl cake I have made here.

The icing is a simple vanilla buttercream, the only thing is you need a lot of it to do the rose swirls. It is better to make more than you need as well so you don’t have to make up more and try to get the same colour. With an electric whisk beat together 500g softened unsalted butter with 1kg sifted icing sugar. Add 2 tbsp milk to loosen the mixture and add food colouring to acheive the colour you want. I used Sugarflair Pink Paste for this, you only need a tiny bit. Put a small amount of buttercream on the cake board you are using to stick the bottom layer to. Ice the top of this with a layer of buttercream and sandwich with the second layer.

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Coat the cake in a thin layer of buttercream. There will be gaps between roses so this will hide the gaps a bit and also catches the cake crumbs. Fill a piping bag fitted with a Wilton 1M (or other large star nozzle) and cover the cake in rose swirls. These are done by starting from the inside and swirling out. I did 2 layers of roses on the side of the cake in different colours and also covered the top in 2 colours of roses. You can fill the gaps with more piping but don’t worry about little gaps too much.

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And this is the cake I made for her to take to work. It is exactly the same sponge but just one layer and uses vanilla buttercream too.

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More Rose Cakes to come!

Lottie xx and Happy 21st Rose!

I am entering this into November’s Tea Time Treats, the theme is cake! This is hosted byLavender and Lovage and What Kate Baked.

orange-kugelhopf-cake

Orange Kugelhopf Cake

Orange Kugelhopf Cake

Today I took a trip to Winter Wonderland in Hyde Park, it is becoming a bit of a traditional Christmas trip. Although it was exceptionally busy today I still do love German markets, although I am yet to actually go to Germany visit one. Maybe one day. I love the atmosphere and the smells and all the lovely things on offer. German baking always looks delicious, not quite as refined as French, but delicious none the less.  This cake is a German cake, it is called a Kugelhopf cake, also known as a Gugelhopf cake or a Bundt cake might be a term you are more familiar with. The cake is lovely and moist and its delicious orange flavour makes it a perfect cake for this time of year. Orange is such a lovely Christmassy smell and after my trip to Winter Wonderland today I am certainly starting to feel a lot more Christmassy!

orange-kugelhopf-cake

For this cake you will need:

225 g butter, softened
225g caster sugar
4 eggs (separated)
425g plain flour
3 tsp baking powder
pinch of salt
300ml fresh orange juice
1tsp grated orange zest

orange-kugelhopf-cake1

Start by greasing and flouring a kugelhopf/bundt/ring tin and preheating the oven to 180C.

Cream together the butter and sugar. Add the egg yolks one at a time and mix well after each addition.

In a separate bowl sieve together the flour, salt and baking powder. Fold these dry ingredients and the oranje juice alternately into the bustter and sugar mixture. Stir in the orange zest.

In another bowl whisk the egg whites to soft peaks and fold them into the mixture too.

Pour the cake mixture into the greased and floured tin and bake for about 50 minutes (until a skewer comes out clean).

orange-kugelhopf-cake2

Leave the cake to cool in the pan for 10 minutes and make a syrup to drench the cake in.

For the syrup:

200ml orange juice
200g granulated sugar

Bring the sugar and juice to the boil in a  saucepan until all the sugar has dissolved. Prick the top of the cake with a skewer and brush or pour half of the syrup over the cake. Leave it for another 10 minutes before turning out onto a wire rack. Brush/pour the rest of the syrup over the top of the cake.

If you are a chocolate fan then this cake is lovely finished with a drizzle of chocolate, if not then it is delicious as it is!

orange-kugelhopf-cake3

Enjoy!

orange-kugelhopf-cake4

Lottie xx

 

Tags: BundtcakechocolatechristmasGermanKugelhopforangeWinter Wonderland