Tag: Cake

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

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

 

Strawberry and Elderflower Cake

Strawberry and Elderflower Cake

This summer I’ve been having fun creating recipes using elderflower and there’s still time for one more! I made this cake for a college baking competition in lockdown where we were challenged to make a classic cake with a summer twist and decorate it with a range of soft fruit and fresh herbs. For me nothing is more classic than a jam sponge, and nothing’s more summer-y than elderflower and strawberries so along came an elderflower and strawberry jam sponge!

You can make this look really pretty by piping the butter cream and decorating the top with fresh flowers and fruit. I’ve gotten really into foraging recently so I found some fresh mint, wild strawberries, strawberry flowers and elderflowers to decorate this one. However, if you don’t have access to these you could use shop-bought mint and a selection of soft fruit (e.g strawberries, raspberries and blueberries) and if you’re not a fan of piping you could spoon the butter cream onto the cakes for an equally beautiful result!

Recipe

Serves 12

Time: 2-3 hours

Ingredients

For the cake

  • 200g butter, plus extra for greasing
  • 200g caster sugar
  • 4 eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp elderflower cordial

For the strawberry buttercream

  • 400g icing sugar
  • 100g butter
  • 25ml strawberry puree (you can make this by boiling up 50g of frozen strawberries until they’re soft and then hand blending the mixture to make a puree)

For the decoration (optional)

  • 4 elderflower heads
  • A few fresh wild strawberries
  • Fresh mint
  • Fresh edible flowers (e.g strawberry flowers)

Method

  1. Pre-heat the oven to 180C and grease and line 3, 19cm round cake tins with butter and baking paper.
  2. To make the cakes put the butter and sugar into a bowl and beat with a wooden spoon until smooth and creamy. Add the eggs, one by one, whisking well after each addition.
  3. Add the flour and baking powder to the mixture and whisk again to combine.
  4. Add the elderflower cordial to the cake mixture and whisk again until smooth. Pour the mixture into the 3 tins (I like to weigh how much I’m putting into each to make it equal) and use a spoon to level out the tops if need be so the batter is in an even layer in each tin.
  5. Bake the cakes in the oven for about 20 minutes until golden brown and so that a skewer inserted into the middle comes out clean.
  6. Leave the cakes to cool in the tins for 5 minutes, then turn them out onto wire racks and leave them to cool completely.
  7. Meanwhile make the butter cream. Put the icing sugar and butter into a bowl and beat until smooth. Slowly add the strawberry puree (about 1tbsp at a time) until the mixture is an even colour and just holds its shape.
  8. Spoon the icing into a piping bag with a round nozzle and leave in the fridge until needed.
  9. Once the cakes are completely cool place one on a cake stand or plate and pipe a layer of the icing on top. (I like to pipe blobs in concentric circles working from the outside to the middle).
  10. Place another one of the cakes ontop and repeat the icing, another layer of cake and then a final layer of the icing.
  11. To decorate take your chosen flowers, garnishes and so on and arrange them across the top. (If you’re using elderflower heads or any other self-picked topping a) make sure you’ve picked something that’s edible and b) make sure you give it a good shake, wash and dry before using it to get out any little bugs!). Enjoy!

Thanks for reading!

Emma x

Banoffee Opera Cake

Banoffee Opera Cake

 

Recipe

Serves 8-10

Time: 2-3 hours

Ingredients

For the banana cakes

  • 2 ripe bananas
  • 2 medium eggs
  • 65g light brown sugar
  • 100ml vegetable oil
  • 75g pecan nuts, roughly chopped
  • 180g self raising flour
  • 1 tsp baking powder

For the banana caramel

  • 100g banana chips
  • 150g unsalted butter
  • 150g caster sugar
  • 50g golden syrup
  • 397g condensed milk
  • 1 ripe banana
  • 1 tbsp sea salt

For the chocolate ganache

  • 200g dark chocolate
  • 200ml double cream

To assemble

  • 300ml double cream
  • 1/2 tsp vanilla bean paste (or vanilla extract)
  • 50g white chocolate
  • A few banana chips to decorate

Method

  1. Begin by making the cakes. Preheat the oven to 180C. Grease and line a 24x30cm swiss roll tin with butter and baking paper.
  2. Peel the bananas, put them into a small bowl and blitz with a hand blender (or mash with a fork) to make a smooth puree. Set aside until needed.
  3. Separate the eggs and put the egg yolks into a bowl with the sugar. Whisk with an electric whisk until pale and fluffy.
  4. Add the oil, chopped pecans and banana puree to the egg yolk mixture and then sift in the flour and baking powder. Fold everything together until a smooth batter is made.
  5. In a spotlessly clean bowl whisk the egg whites until stiff peaks form. Add these to the cake mixture and fold until uniform in colour.
  6. Pour the mixture into the lined tin and tilt the tray to get the cake mixture to evenly cover the tray. Bake the cake in the oven for 10-15 minutes, until risen and golden brown.
  7. Leave the cake to cool in the tin for 10 minutes. Then turn the cake out onto a chopping board lined with baking paper and slice the cake into thirds horizontally so you have three slices of cake about 10x24cm in size. Leave to cool completely.
  8. Now make the banana caramel. Put the banana chips into a food processor and grind into a coarse powder. Set aside until needed.
  9. Put the butter, sugar, syrup, and condensed milk into a saucepan and stir over a low heat until the butter has melted.
  10. Bring the mixture up to the boil and keep it there for about 10 minutes, stirring the whole time, until thick and golden brown (look at the photos above to see what the caramel should look like before and after being cooked).
  11. Mash the banana with a fork in a small bowl. Add this mashed banana and the salt to the caramel just before it’s taken off the heat and stir to mix it in.
  12. Take the caramel off the heat and leave to cool for 2 minutes. Then stir in the banana powder.
  13. Re-line the tin you used to make the cake layer with butter and baking paper.  Then pour the caramel into the tin, smooth over to make an even layer and leave to cool in the fridge until set.
  14. Once the caramel layer has set make the ganache. Roughly chop the chocolate and put it into a metal or glass bowl.
  15. Pour the cream into a small saucepan and heat up to just below boiling.
  16. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a piping bag and leave in the fridge until needed (but not too long or it’ll set too much).
  17. Finally put the cream and vanilla for the topping into a bowl and whisk to make soft peaks. Spoon this into a piping bag and leave in the fridge until needed.
  18. When ready to start assembling the opera begin by turning the caramel out onto a chopping board and cutting it into 3 like you did the cake.
  19. Take one of the banana sponges and place it on a board or plate. Pipe a layer of the whipped cream over the sponge and then smooth it out with a palette knife.
  20. Carefully lay one of the pieces of caramel on top of the cream and then pipe a thin layer of ganache over that, smoothing it again with a palette knife.
  21. Repeat the layering until you’ve pipped the final layer of ganache on the top (making sure it’s super smooth!). Put the cake in the fridge for about an hour (ideally longer) to set all the layers.
  22. Melt the white chocolate in a glass or metal bowl over a pan of gently simmering water. Pour the melted chocolate into a piping bag. Cut a little bit off the end of the piping bag and practise piping ‘opera’ several times on a piece of greaseproof paper. You want the chocolate to be cool enough that it’s not pouring out of the pipping bag in a wiggly line, but still melted enough to pipe smoothly.
  23. When ready pipe ‘opera’ onto the top of the cake. Take a sharp knife and trim the edges of the cake to make it look clean. Then top the cake with a couple of banana chips and serve!

 

Thanks for reading!

Emma x

Lemon and Coconut Madeleines

Lemon and Coconut Madeleines

 

 

Recipe

Makes 12

Time: 1 hour

Ingredients

  • 50g coconut oil
  • 50g plain flour
  • 50g caster sugar
  • 1 egg
  • ¼ tsp baking powder
  • ½ lemon, zest and rind

For the decoration

  • 3 tbsp Lemon curd
  • 50g Desiccated coconut

Method

  1. Put the coconut oil into a small pan and melt over a low heat.
  2. Pre-heat the oven to 180C. Brush a 12-hole madeleine tin (or a muffin tin) with a little coconut oil to grease. Sprinkle a little flower over the tin to coat the moulds, then turn the mould upside down to tap out the excess flour.
  3. Put the sugar and egg into a bowl and beat with an electric whisk until pale and fluffy.
  4. Add the baking powder, lemon zest, lemon juice, flour and melted coconut oil. Fold everything together with a spatula until smooth and then leave to rest for 20 minutes.
  5. Carefully pour the mixture into the prepared tin. (If using a madeleine tin you’ll want to fill it up to jus below the top of the mould). Then put the madeleines in the fridge to rest for 1 hour.
  6. Bake the madeleines in the oven for 8-10 minutes until golden brown. Leave them to cool in the tins for 2 minutes and then turn them out onto a wire rack.
  7. Whilst the madeleines cool prepare the topping. Put the lemon curd into a small pan and heat gently to loosen. Pour the lemon curd into a small bowl. Put the desiccated coconut into another small bowl.
  8. Pick up one of the madeleines and dip the base in the lemon curd and then in the desiccated coconut. Repeat with the rest of the madeleines. Enjoy!

Thanks for reading!

Emma x