Tag Archives: layer cake

Coconut and Lime Cake

Coconut and Lime Meringue Cake

Birthdays are the perfect time to experiment with cakes and to make big impressive cakes. It was my Dad’s birthday recently and when I asked him what cake he wanted he said he wanted a lemon cake. Now I do love a lemon drizzle cake but it just wasn’t exciting enough for me, I wanted to make a big layer cake and I have already made a lemon layer cake so wanted to try something new. I know he is a huge fan of coconut so I decided to keep to the citrus theme that he asked for but switched the lemon to lime and combined it with coconut, two flavours that work really well together. It is a 4 layer cake, the sponge is made with coconut milk, lime zest and drizzled with a lime syrup. The cake is covered and filled with coconut buttercream and then I piped soft meringue onto the top and covered the sides with coconut to finish. I’m not going to lie, I was quite proud of this creation and I’m sure I will be recreating it again!

Coconut and Lime Cake

To make this Coconut and Lime Meringue Cake you will need:

12oz butter or margarine
12oz caster sugar
12oz self raising flour
6 eggs
4 tbsp coconut milk
zest of 1 lime

For the syrup:
juice of 2 limes
80g caster sugar

Start by making the sponge. Cream together the butter and the sugar and then add the eggs one at a time beating well. Fold the flour into the mix and finally mix in the lime zest and coconut milk. Divide the mixture between 4 greased and lined sandwich tins and bake in the oven for approx 25 minutes. Turn the cakes out onto a wire rack and move on to making the lime syrup.  Heat the lime juice with the caster sugar in a pan until all the sugar is dissolved. Use a skewer or fork to make some holes in the cakes and drizzle the syrup over the cakes. Leave the cakes to cool completely before icing.

Sponge cakes

For the coconut butter icing:
500g softened unsalted butter
750g icing sugar
2 tbsp coconut milk
100g desiccated coconut (plus more for sides of cake)

To make the butter icing cream the butter and icing sugar together and beat well. Add the coconut milk and desiccated coconut and mix in well. Use the icing to layer the cakes and then cover the cake in a layer of butter icing, trying to get a nice smooth finish.

Layer the cake

Cover with butter icing

To make the meringue put the egg whites and the sugar in a heatproof bowl with 35ml water. Put the bowl over a saucepan of simmering water. Use a handheld whisk to slowly beat the mixture until it forms stiff peaks. This will take about 5-10 minutes. Remove from the heat. The meringue should be thick and glossy. Fill a piping bag with the meringue and pipe onto the top of the cake.

Meringue

 

To finish the cake use a blow torch to give the meringue some colour. Cover the sides of the cake in dessicated coconut  and add a slice of lime to the top of the cake. Tada!

Layer cake

Coconut and Lime Cake

 

Lottie xx

I am entering this post into the One Ingredient Challenge hosted by Nazima at Franglais Kitchen and Laura at How to Cook Good Food.

one ingredient limes

Lemon and blackberry cake

Lemon and Blackberry Cake

Everybody loves lemon cake, you can’t go wrong with it. This makes it the perfect option to take to a social gathering, in this case I took this cake along to my amateur dramatic group Summer BBQ. That’s the other thing about lemon – a perfect lovely summery flavour. As it has been approaching the end of summer blackberries have been coming into season and their lovely tart sweetness pairs deliciously with the citrus zing of lemons. Sadly these weren’t berries that I picked brambling, but I can’t wait to get out brambling and make lots of delicious blackberry bakes! The use of blackberries in a lemon cake also creates a great visual contrast with the pale yellow of the lemon icing to the dark juicy whole blackberries hidden inside the cake.

Lemon and blackberry cake

To make this lemon and blackberry cake:

For the sponge:

200g unsalted butter
200g caster sugar
4 large eggs
200g self raising flour
zest of 2 lemons (unwaxed)
splash of milk
100ml lemon juice
100g caster sugar

Flowers

Put the butter and sugar in a bowl and beat together until creamy. Add the eggs one at a time and beat well after each one. Add the flour and fold into the mix with a spatula or metal spoon. Fold in the lemon zest and 1 tbsp milk. Spoon the batter into 3 greased and lined 6 inch cake tins, dividing the mixture equally. Bake in a preheated oven at 175C for 15 to 20 minutes. Once baked leave in the tins to cool for 10 minutes before turning out to cool on wire racks. Meanwhile heat the lemon juice and sugar in a pan until the sugar has dissolved. Pierce the cakes with a skewer several times and brush the syrup over the cake, infusing it with the lovely lemon flavour. Leave to cool completely before icing.

Cake layer

For the icing: (the use of lemon curd is inspired by Peggy Porschen’s Lemon Limoncello Cake and it works so well):

250g unsalted butter
250g icing sugar
100g lemon curd

Fresh blackberries
White ready to roll icing to make the daisies.

To make the icing put the butter (at room temp) and icing sugar in a bowl and beat well. Add the lemon curd and mix until well combined.

Layers

 

Use the icing to sandwich the layers of cake together, adding the whole blackberries in between the layers too. Use the remaining icing to cover the cake, giving it nice straight sides and finishing the top with a swirl.

The cake

 

You can use any remaining blackberries around the outside of the cake and use some fondant icing to make some daisies to finish off the top of the cake. Then you can enjoy!

slice

 

Lottie xx

And for those of you that don’t know I am very excited that I have a recipe published in the Macmillan CancerLittle Book of Treats‘. You can buy it for £4 in Marks and Spencer Cafes and support a fantastic cause, it is a lovely book with lots and lots of delicious recipes inside. You could also host a Macmillan Coffee morning, for more information visit the website.

I have linked this recipe up to the Four Seasons Food Challenge due to the autumnal blackberries in this cake. This is hosted by Delicieux and Eat Your Veg.

fsf-autumn

 

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.

 

 

 

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

rose_swirl

Rose Swirl Vanilla Birthday Cake

My boyfriend performed in Titanic at Epsom Playhouse last week, he switched between being a 3rd class passenger and a card sharper in 1st class where he got to enjoy puffing away on fake cigars. It was a truly fantastic and very moving show, so congratulations to ELOC for such a success! My boyfriend is somewhat adored by some of the ladies in the company and he was asked if he would present one of the ladies with a birthday cake at the after show party, dressed in an Officer’s Uniform! He said yes and of course loved it, I was tasked with making the cake!

I only had a couple of hours in the morning to do it so it had to be something quick and easy. I opted for a simple vanilla sponge and made it special with some rose swirl piping and shimmer dust, enter my old favourite Wilton 1M nozzle to save the day.

Start by making a simple vanilla sponge:

Ingredients:

8oz margarine (I use stork)
8oz golden caster sugar
8oz self raising flour
4 eggs
splash of milk
2tsp vanilla essence

Grease and line 3 sandwich tins and preheat the oven to 180C. Cream together the margarine and caster sugar until smooth. Then beat in the eggs 1 at a time, trying to get air in the mixture. Add a splash of milk and the vanilla and beat in. Seive the flour into the mixture and gently fold in using a spatula. Pour the batter into the sandwich tins and bake in the oven, they should only take about 20 minutes. I had some mixture left over and used this to make some mini cupcakes.

Once the cakes are golden and cooked through leave to cool completely on a wire rack. Meanwhile, make the butter icing. I made cream cheese butter icing because I think it has a much nicer taste.

Ingredients:

200g cream cheese (cold)
250g unsalted butter (softened)
600g icing sugar (seived)
1tsp vanilla essence
2 tbsp milk
Food colouring

Beat together the icing sugar and butter until smooth. Then beat in the cream cheese, vanilla and milk but don’t overmix or the icing will go runny. Add more sugar/vanilla to taste and add as much milk as you need for the desired consistency. If you are piping you want it quite stiff. Add food colouring of your choice! I went for Sugarflair Paste in Tangerine and added just a tiny bit to get a lovely peachy colour.

Put a little icing on the board you will use for your cake to stick it down. Put down the first cake layer, spread with a thin layer of icing and sandwich the next layer on top, repeat and add the third layer. Now you need to cover the whole cake in a thin layer of icing to catch all the crumbs.

Fill a piping bag fitted with your nozzle and decorate the whole cake with Rose swirls, by swirling from the inside out. I started around the outside of the cake and then the top. Any gaps that are left just fill in as though it is still part of a swirl. This is the same icing technique used on cupcakes, you can see it here.

To finish I dusted the cake with some Rainbow Dust Comet White Dust from the Edible Silk Range to give it a bit of sparkle! (I only use glitters that are truly edible, the really glittery stuff is just labelled non toxic, not edible, so go for this edible silk range for a bit of sparkle, for more advice see here.)

And there you are, your rose swirled birthday cake is complete, simple, but effective!

 

 

 

Now please stop raining, I really want to get out on a bike ride, The London to Brighton is only 7 weeks away!

If you have enjoyed this post then please leave a comment, I appreciate every comment that is left!

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Love, Lottie xx

I have entered this cake into Tea Time Treats hosted by Lavender and Lovage and What Kate Baked. The theme this month is Floral.