Category: Cakes

Chocolate Fondant Mug Cake

Chocolate Fondant Mug Cake

One of my favourite things to make is a chocolate fondant, but when you’re feeling low you don’t want to spend time baking – good thing this mug cake adaption only takes 5 minutes! For an added treat I’ve added dried cranberries and chocolate chips to this one, but you could leave them out or add something completely different if you’d like!

Recipe

Makes 1 large mug cake

Time: 5 minutes

Ingredients

  • 50g butter
  • 75g dark chocolate
  • 60g light brown sugar
  • 50g plain flour
  • 1 egg

Optional extras:

  • 25g milk chocolate chips
  • 25g dried cranberries
  • (You could also try nuts, other dried fruit, fresh berries and sweets)

Method

  1. Put the butter and chocolate into a bowl or mug and microwave for 20 seconds. Stir to combine the butter and chocolate as much as possible. If the chocolate hasn’t melted enough put it back into the microwave for another 20 seconds and then stir again until smooth.
  2. Add the sugar, flour, egg and any optional fillings you like. Mix until combined.
  3. Pour the mixture into a mug and microwave for 2 ½ minutes.
  4. Enjoy with fresh cream and berries!

Thanks for reading!

Emma x

Bakewell Blondies

Bakewell Blondies

Bakewell (almond + cherry) is one of my favourite flavour combos to work into new bakes, especially as you can get so many different types of almonds and cherries! In these I use almond extract, ground almonds and blobs of marzipan, paired with frozen cherries in the mixture and glace cherries on top! All incased in a fudgy blondie cake, studded with chunks of white chocolate!

Recipe

Makes 12 blondies

Time: 1 hour

Ingredients

  • 170g butter
  • 220g light brown sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1 large egg
  • 210g plain flour
  • 75g white chocolate
  • 75g marzipan, torn into small chunks
  • A few drops of almond essence
  • 50g cherries (I use frozen as it’s cheaper but you can use fresh if you prefer)

To decorate

  • 50g cherries
  • 200g icing sugar

Method

  1. Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
  2. Melt the butter in a large bowl by putting it in the microwave for 20 second bursts. Add the sugar and vanilla and whisk until combined.
  3. Add the egg and whisk again to combine. Then add the flour and whisk again to make a smooth batter.
  4. Take the white chocolate and chop it into rough chunks. Then add this chopped chocolate to the blondie mixture. Add the marzipan bits, almond essence and cherries and mix it all together.
  5. Pour the batter into the lined tin. Bake the blondies for 25-30 minutes, until golden brown and still a little fudgy in the middle. Leave to cool and then cut into 12 slices and enjoy!

Thanks for reading!

Emma x

Pride Cupcakes

Pride Cupcakes

These are coming a little after Pride but better late than never! (I made these back in June but I’m a bit behind on writing up the recipes which is why I’m only posting them now!). I don’t identify as LGBTQ+ myself, but I think it’s so important to show support whoever you are, whenever you can – especially at the moment with everything going on! These are a little time-consuming because you have to layer up the colours, but apart from that they’re super easy to make so I’d 100% recommend giving them a go!

It’s amazing how you can get cake looking so bright and colourful but still tasting delicious! I think the gel food colourings really help with this as they help you get super bright colours with only a drop or two. I used to use the bottle food colouring you get from supermarkets and you can end up having to use a whole bottle to get the right colour – which then kicks the balance of ingredients out of whack. I got this pack of 24 food colourings from Wilton for about £24 – which sounds like a lot for food colouring, but it’ll save you a good £3-4 on bottle food colouring every time you want to make something with colour in them and they will last for years! (You also get so many different colours so you can get super creative with your meringues, icings, macaroons, cakes etc!)

Recipe

Makes 12

Time: 2 hours

Ingredients

  • 100g caster sugar
  • 113g butter
  • 2 eggs
  • 50ml milk
  • 50g natural yoghurt
  • 1 tsp vanilla bean paste (or extract)
  • 65g plain flour
  • 135g self raising flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • Red, orange, yellow, green, blue and purple food colouring
  • A few tsp of rainbow sprinkles or 100s and 1000s

For the butter cream

  • 120g butter
  • 200g icing sugar
  • 1tbsp milk
  • ½ tsp vanilla bean paste (or extract)

Method

  1. Pre-heat the oven to 180C and put 12 cupcake cases into a 12 hole cupcake tin.
  2. Take a large bowl and make a note of it’s weight when empty.
  3. Put the butter and sugar into the bowl and beat together with a wooden spoon until pale and creamy.
  4. Add the eggs, milk, yoghurt and vanilla and whisk until combined.
  5. Add the flour, baking powder, and salt and whisk again to make smooth.
  6. Weigh the bowl with the mixture in (making sure no spoons or utensils are also being weighed!). Take the weight of the bowl away (that you noted down earlier) from the weight of the bowl + mixture so you know how much your total mixture weighs. Divide this by 7 and then put this amount of mixture into 7 bowls (so that you’ve equally divided your cake mix into 7).
  7. Colour each bowl of cake mix differently so you have one each of red, orange, yellow, green, blue and purple.
  8. Carefully spoon a layer of purple cake mix into the bottom of each cupcake case (about 1tsp should do it, but go until all the mixture is used up!). Then repeat with the other colours in the order of a rainbow, finishing with the red.
  9. Bake the cupcakes for 15-20 minutes until golden brown and risen. (You can double check by inserting a skewer into the middle and seeing if it comes out clean).
  10. Take the cupcakes out of the tin and leave to cool on a wire rack.
  11. Meanwhile make the buttercream. Put the butter and icing sugar into a bowl and beat until smooth. Add the milk and vanilla and beat again until combined.
  12. Fit a pipping bag with a star shaped nozzle and spoon the icing into the pipping bag. Pipe swirls of the icing on the cooled cupcakes (the cupcakes need to be completely cool before you do this or the icing will slide off!).
  13. Finish with a few rainbow sprinkles and enjoy!

Thanks for reading!

Emma x

 

Bakewell Traybake

Bakewell Traybake

I’m a bit behind with my recipe writing so apologies for the tardiness on this one! I’m getting into the habit of brainstorming, baking, photographing and then posting on social media, but not so much with the follow up blog posts. When I’m baking I tend to jot down on post-it notes what I’m doing and what quantities I’m using etc, but recently these have ended up piling up in a corner waiting for me to re-visit them! But anyhow – we’re here, and this one is a particular fave of mine. I’ve been making bakewell tarts for as long as I’ve been baking, but I decided this time to make it as a tray bake so it can be easily chopped up and shared around! I’ve used raspberry jam here as I think it’s a nice tartness to pair with the sweet pastry and cake, but you could use any kind of jam you like!

Recipe

Makes 16 squares

Time: around 2 hours

Ingredients

For the pastry (or use ready-made)

  • 175g plain flour
  • A pinch of salt
  • 2 tbsp caster sugar
  • 115g unsalted butter
  • 1 medium egg yolks
  • 2 tbsp cold water

For the filling

  • 5tbsp raspberry jam
  • 200g soft butter
  • 200g caster sugar
  • 100g ground almonds
  • 100g self-raising flour
  • 1tsp baking powder
  • ½ tsp almond extract
  • 4 eggs, beaten

To decorate

  • 100g icing sugar
  • 25g flaked almonds

Method

  1. Pre-heat the oven to 180C. Line a 20x30cm tin with butter and baking paper.
  2. To make the pastry put the flour, salt and sugar into a bowl and mix together. Add the cold butter in chunks and cut it into small lumps with a table knife. Then go in with your hands and rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. (Shaking the bowl side to side every now and then can help bring the lumps to the top).
  3. Press the pastry into the lined tin to form an even layer. Prick the base all over with a fork and then bake for 8-10 minutes until cooked through.
  4. Spread the raspberry jam over the base to make an even layer.
  5. Put the butter, sugar, ground almonds, flour, baking powder, almond extract and eggs into a bowl and beat together until smooth. Pour this over the jam layer, even out to a smooth layer and then bake for 30 minutes until risen and golden brown.
  6. Leave the traybake to cool and then take it out of the tin and place on a chopping board. Mix the icing sugar with 1 tbsp water and drizzle the icing over the traybake. Scatter over the flaked almonds and then cut the traybake into 12 fingers. Enjoy!

Thanks for reading!

Emma x

Raspberry and White Chocolate Blondies

Raspberry and White Chocolate Blondies

Blondies are my go-to comfort bake and I think they’re never better than when you add a handful of raspberries to the mixture to give a gorgeous sharpness to pair with the fudgy white chocolate blondie!

Recipe

Makes 16 squares

Time: 45 minutes (including baking time)

Ingredients

  • 170g butter
  • 220g light brown sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1 large egg
  • 210g plain flour
  • 150g white chocolate
  • 50g raspberries (I use frozen as it’s cheaper but you can use fresh if you prefer)

Method

  1. Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
  2. Melt the butter in a large bowl by putting it in the microwave for 20 second bursts. Add the sugar and vanilla and whisk until combined.
  3. Add the egg and whisk again to combine. Then add the flour and whisk again to make a smooth batter.
  4. Take the white chocolate and chop it into rough chunks. Then add this chopped chocolate and the raspberries to the blondie mixture and stir it in.
  5. Pour the batter into the lined tin. Bake the blondies for 25-30 minutes, until golden brown and still a little fudgy in the middle. Leave to cool and then cut into 12 slices and enjoy!

Thanks for reading!

Emma x