Tag Archives: raspberry

Chocolate Fudge Marble Cake

I had a bit of a baking fest weekend with my sister this year for Easter, our creations were some pretty huge and tasty hot cross buns and this giant of an Easter Cake. Rather than an Easter cake in the traditional sense it is a chocolate fudge cake but we gave it some Easter-style decorations to suit the occassion! It is a 2 layer cake, made with pink and chocolate marble cake, filled with raspberry jam and chocolate buttercream. It is then covered in chocolate buttercream using a petal technique and finished off with some fondant icing flowers and butterflies and some chocolate mini eggs. I think it is rather pretty!

Easter cake

If you would like to recreate this cake then here is how you do so. We made this in a 6 inch cake tin as I wanted height for the cake but equally it would work in an 8 inch cake tin, it would just be a bit shorter.

For the sponge you will need:

12oz butter or margarine
12oz caster sugar
6 eggs
12 oz self raising flour
cocoa powder
2 tsp vanilla extract
pink food colouring

Beat together the butter and sugar in a bowl and add the eggs one at a time beating well after each one. Fold in the flour, 4 tbsp milk and the vanilla to the mixture. Now halve the mixture into 2 separate bowls. To one half add pink food colouring until you reach your desired colour. The other half will be the chocolate cake, I like to add the cocoa powder as I go rather than add a set amount, when I reach a chocolate colour I am happy with I stop, so play it by eye when adding the cocoa.

Pour the mixture into two 6 inch cake tins that are greased and lined. I used this tiger stripe technique for the cake marbling, it gives an effective stripy effect and I have posted instructions on how to do it here. You will need a wetter cake mixture than usual, so add more milk to the cake mix until you get a pourable consistency but not too runny. Another option is just to dollop the mixture in alternating pink and chocolate and give it a quick whirl with a skewer to marble it.

Bake the cakes at 180C for about 1 hour, they are done when a skewer inserted into the centre comes out clean. Leave to cool completely before trimming the tops so they are nice and flat.

Marble cakes

Cover the top of one cake with raspberry jam (or other jam of your liking).


To make the chocolate fudge icing you will need:

500g unsalted butter (room temp)
1kg icing sugar (seived)
1 tsp vanilla extract
4 tbsp milk
cocoa powder (seived)

Beat together the butter and icing sugar until well combined. Ad the vanilla and milk and cocoa powder, again just add as much cocoa powder as you need to get the chocolatey-ness that you want, adding a little at a time. Beat well.

Cover the top of the other cake with chocolate icing and sandwich the two together.

two layers

Then cover the whole cake in a thin layer of chocolate icing.

Iced cake

Now time to cover the cake in chocolate petals. This is a really easy technique and very effective. Fill a piping bag with icing and snip off the end. Pipe blobs of icing onto the cake  and use a spatula to spread it out to create a petal style. Just push the spatula onto the icing blob and spread in one direction. Repeat until the cake is covered!

Petal technique

Petal icing

Finish off the cake with some chocolate eggs and some fondant flowers and butterflies to make it look pretty!

Chocolate easter cake

Lottie xx

I am linking this post to the We Should Cocoa challenge for this month – Easter. It is hosted by Chocolate Log Blog and Rachel Cotterill.

we should cocoa

Raspberry and Vanilla Cupcakes with Cream Cheese Frosting and Butterflies

I have this thing for butterflies, I love them. In fact our whole flat is decorated with butterflies, my boyfriend doesn’t seem to mind, he must have a secret love for butterflies too. It is a bit like hide and seek but with butterflies, they are dotted around everywhere!  At the moment you seem to be able to buy butterfly stickers and feather butterflies everywhere, perfect for making the flat prettier. I like to use butterflies to decorate my cakes too, one of my very first posts back in 2011 was in fact some pretty butterfly cupcakes and I adorned this ruffled pink chocolate cake with butterflies too. Recently I came across these wafer paper butterflies on Amazon from Eshack, colourful and realistic looking butterflies that are just perfect for cupcakes! These raspberry and vanilla cupcakes are vanilla sponge cupcakes with a raspberry jam swirl, decorated with two tone cream cheese vanilla frosting.

Butterfly cupcakes


To make the cupcakes you will need:

170g butter or margarine (I use Stork)
170g golden caster sugar
170g self raising flour
3 eggs
splash of milk
1tsp vanilla extract
raspberry jam

Start by preheating the oven to 180C and lining a muffin tray with cupcake cases. In a bowl beat together the butter and the sugar until creamy then add the eggs one at a time, beating well after each addition. Add the milk and vanilla and mix well. Add the flour to the cake mixture and gently fold in using a metal spoon or a spatula until it is all combined. In a small saucepan gently eat a few tablespoons of the raspberry jam until it is runny. Now spoon the cake mix into the cases until they are half full. Drizzle a spoonful of jam over each cake and top with the rest of the cake mix so that each case is about 3/4 full. Now use a skewer to give each one a swirl. Bake at 180C for about 20 minutes or until they are golden and springy to touch. Take out of the oven and leave to cool on a wire rack.


Jam swirling



To make the cream cheese frosting you will need:

200g unsalted butter (softened)
200g cream cheese (I used Philidelphia)
500g icing sugar (sifted)
1 tbsp milk
1tsp vanilla extract

Beat together the butter and icing sugar in a bowl until well combined, trying not to get icing sugar everywhere like I do! Now add the cream cheese and vanilla and beat in well. Add the milk if you need to loosen up the mixture a bit. Beat the frosting so that it is light and creamy and keep in the fridge to set until needed.

Icing the cupcakes

To ice my cupcakes I used a Wilton 1M nozzle (my favourite!). To do the two tone icing you need to paint a stripe of food colouring down the inside of the nozzle and piping bag, I like to use the food colouring pastes as I find they work much better than liquid food colourings. I used Sugarflair pastes in pink and tangerine, putting a stripe of each inside the bag. Once you have added the colour put the icing into your piping bag, squeezing it down to the end and pipe straight onto your cupcakes. To get this effect I have used pipe from the outside in. Piping from inside out will give you a pretty rose effect. You will find that the first few cupcakes have a very bright colour with diminishes the more you pipe, so to keep your colour bright you might want to use a couple of piping bags and do half of your cupcakes with each.



Inside the cupcakes


Hope you all enjoyed some bank holiday baking this weekend!

Lottie xx

chocolate cake with raspberry cream

Chocolate cake with Raspberry Cream

Rain, rain, go away, come again another day! I would really quite like our summer back, as much as I like winter I don’t want it all year round. I have exams coming up but as long as the sun arrives for when my exams finish I will be very happy! Please sun, put your hat on! One of the great things I love about summer are the summer BBQs, just a hint of sun is an excuse to get the BBQ out. And what is a BBQ without dessert to finish it off? My Amdram group managed to choose a day with a bit of sun in this rainy summer for their BBQ, which was a fantastic success. This is the cake I made for that BBQ. I made it at the same time as I made my brother’s Chocolate Fudge Birthday Cake, so to make life simple I used the same basic cake for both cakes, a lovely moist chocolate cake. To make it summery I used fresh raspberry cream to coat it and decorated it with some fresh raspberries too. Sadly I had to leave the party before dessert so I don’t have any photos of the cake once it is cut, you will have to imagine it! A great cake if if you are a chocolate lover but want something summery too!

This cake has 2 layers, I made the chocolate cake in two 8 inch round tins. The recipe is exactly the same as this one here for my Chocolate Fudge Cake. The cakes come out with a nice flat top too, so they are easy to work with and to stack.

The cake is filled with raspberry cream and chocolate ganache. Again you can see how to make the ganache here but this cake only uses a little so if you are only using the ganache for this cake use 50g dark chocolate and 50 ml double cream. As long as you use equal amounts of each, you can make as much or as little as you want.

To make the raspberry cream:

300ml whipping cream
100g icing sugar
150g raspberries

Put the cream and icing sugar in a bowl and whisk until firm. Add the raspberries to the cream and whisk quickly until the raspberries are combined but so that there are still pieces of raspberries in the cream and the cream is just a pale pink colour.

Spread the raspberry cream on one cake and chocolate ganache on the other cake. Sandwich the 2 together and tidy up the edges if any leaks out.

Now use the rest of the raspberry cream to cover the whole cake.

Finish with some raspberries and decorate with some piped chocolate ganache. Put in the fridge until you serve the cake.

Lottie xx

Please leave a comment below and follow me on Twitter @lotts_louise! Thanks!

I am entering this into Tea Time Treats hosted by Lavender and Lovage and What Kate Baked. The theme this month is Summer Fairs and Cake Stalls, I think this would work for either!

I am also entering this into Simple and in Season hosted by Homemade by Fleur and Ren at Fabulicious Food.


raspberry coconut ice

Raspberry Coconut Ice

Last week I took a trip back to Cambridge to go to my college ball. I was part of the ball committee in 2010 and we got invited back to go to the ball this year. It was lovely going back to Cambridge and the ball was truly fantastic. An excellent night, so well done to the committee for all their hard work! The theme of the ball was a Rio Carnival and it was called La Cidade Maravilhosa. The college was adorned with colourful decorations (I was very happy to see butterflies everywhere!) and lights, there were Brazilian dancers in wonderful feather costumes, fantastic musical entertainment and great food and drink. It was a fabulous night! We finished off the visit with a quick punting trip the next day, although my boyfriend ended up in the lovely water of The Cam itself by the end of it.

Today’s post is technically neither a cake nor a bake, I’m going to allow it and call it a make! Lottie’s World of Cakes, Bakes and Makes! This recipe for Coconut Ice is based on the recipe  for Soft Raspberry Coconut Ice in Dan Lepard’s Short and Sweet which is a really beautiful baking book, I recommend it! It is a lovely recipe and it uses fresh raspberries to colour and flavour the pink layer, I decided to use even more raspberries than he said to really enhance the colour and flavour (it means you need a bit more coconut too). It also uses mascarpone to combine the coconut rather than condensed milk, and it works really well. Cut up into little squares and boxed with a ribbon these make lovely little presents!


Raspberry Coconut Ice:

White mixture:
250g icing sugar
100g mascarpone
150g desiccated coconut

Pink mixture:
80g fresh raspberries
50g mascarpone
250g icing sugar
220g desiccated coconut.

Start by lining a square tin with baking paper. He recommends an 18cm tin, my tin was a bit too big so I just filled it 3/4 with the coconut mixture.

Begin with the white ice. Beat the mascarpone with half of the sugar until it is smooth. Stir the rest of the sugar and the coconut into this and mix well, you should get a thick paste. Add a little more coconut if you need too. Press the mixture into the bottom of the prepared tin and smooth down the top. Make sure you press it right into the corners.

Next make the pretty pink layer. Mix the raspberries, half the sugar and the mascarpone, squishing the raspberries as you mix so that the mixture is a lovely pink colour. Stir the rest of the sugar and the coconut in and spread this mixture over the white mixture, pressing it down and smoothing the top.

Cover the tin loosely and leave overnight to set so that the next day you can cut it into cubes.

I am entering this into ‘Simple and in Season’ because this recipe uses fresh raspberries which are in season this month. It is hosted by Ren at Fabulicious Food and Laura at How to Cook Good Food.

Lottie xx (@lotts_louise)

Here we are in our fancy clothes for Christ’s College Ball:

PS. Nominations close on 30th June for the Cosmo Blog Awards! If you get a spare couple of minutes I would be very grateful if you could nominate me for Best New Food Blogger. My blog is less than one year old so you can also enter it into Next Best Newcomer and be in with a chance of winning a shopping spree! Thank you so much!




I have been busy planning my elective recently. I’m off to Australia for it, and while it isn’t for aaaaages yet I am already ridiculously excited! So with Australia on the brain it meant that I needed to do some Australian baking….Lamingtons! A Lamington is a cube of cake that traditionally is coated in chocolate icing and desiccated coconut. Some google-ing tells me that they are named after Lord Lamington because they look like a hat that he liked! I’m not sure about that, but I do know that they are a lovely simple cake that tastes delicious! I made chocolate lamingtons which are the traditional ones, but also some raspberry lamingtons using the idea from The Primrose Bakery Book. These are a very pretty pink colour and also taste very light compared to the chocolate ones.



For the sponge I used:

8oz butter/margarine
8oz golden caster sugar
8oz self raising flour
4 eggs
splash of milk
1 tsp of vanilla essence

Cream together the butter and sugar and then add the eggs one at a time, beating well after adding each one. Fold the flour into the mixture along with a splash of milk and the vanilla essence. Pour the cake mix into a prepared tin. This should be a large square or rectangular tin, greased and line the base. Put into the oven at 180C and bake for about 45 minutes or until the sponge is golden and a skewer comes out clean that is inserted into the centre of the cake. Leave the cake to cool in the tin for 10 minutes and then you can turn it onto a wire rack and leave it to cool completely.

Once it is completely cool you can cut it up. You don’t have to do this straight away, just wrap the cake in clingfilm and leave it at room temperature. In fact the drier the sponge is, the easier it will be to use.

Cut the sponge into squares. I did mine 5cm by 5cm, but it is really up to you how big you want them!

Sponge squaresTo make the chocolate icing:

3 tbsp unsalted butter
3 tbsp cocoa powder
6 tbsp boiling water
350g icing sugar

Gently melt the butter in a saucepan. Dissolve the cocoa powder in the boiling water in a small bowl and add to the melted butter. Seive the icing sugar and mix it in. Beat well so that it is nice and smooth.

To make the raspberry lamingtons:

5 or 6 cubes of raspberry jelly
125 ml boiling water
125ml cold water

Dissolve the jelly in the boiling and cold water together in a bowl. Leave to cool and put it in the fridge to set a bit, so that you get a consistency that you can dip your cakes into. I was impatient and so put mine in the freezer for a short time to speed up the setting.

Now for the exciting part, assembling the lamingtons and turning boring cubes of sponge into something pretty!

Pour desiccated coconut into a bowl (you will need at least 200g). Set up another bowl with the chocolate icing in and another bowl with the raspberry jelly in.

Use 2 forks to spear the squares of cake and dip them first in either the chocolate or the raspberry jelly and then in the coconut, making sure all of the sides get covered. When you dip the cake into the icing make sure you let any excess drip off. You will need to roll the cake around a bit in the coconut to cover it completely. Put on a wire rack to set. They are now ready to serve!






Lottie xx

Raspberry Coconut Brownies

When my brother and sister come round they are pretty much expecting cake, so with them coming round last night I had to whisk up something that was fairly quick.

I walked through Borough Market yesterday on my way back from uni before getting the train from London Bridge and one of the fruit and veg stalls was selling 2 punnets of raspberries for £1, which was pretty much irresistable. And don’t they look delicious?

Now if you have been to Borough Market you will have seen the stalls that sell absolutely huuuuge slabs of brownies. So I think I pretty much already had brownie on the brain after seeing them. So I though why not make raspberry brownies. Then I opened my cupboard in my kitchen and saw a packet of desiccated coconut sitting there and I got the even better idea of raspberry and coconut brownies. Perfect!
Here is the recipe I created:

150g unsalted butter
200g dark chocolate
150g caster sugar
100g soft brown sugar
3 large eggs
80g plain flour
1tsp baking powder
60g desiccated coconut


Start by melting the butter and chocolate together in a pan, add both of the sugars and mix until the sugar is dissolved. Take it off the heat and leave it to cool for a few minutes before adding the 3 eggs and mixing them in. Next add the flour and baking powder and fold them into the mixture. Finally, stir in the coconut.

Now pour the brownie mixture into a brownie pan lined with greaseproof paper. Sprinkle the raspberries over the top of the mixture and pop it in the oven at 180C for about 40-45 minutes.


Sprinkle brownie with raspberries


Brownie with raspberries

Lottie xx

ps. I have entered these into The Pink Whisk November Challenge!