Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

Saturday, 26 October 2013

Happy Hungry Halloween






 
 
 
 
Chocolate Spiderweb Cupcakes, see my recipe here 
 
 
 
 
 Skull & Blood Raspberry Jam Cake With White Chocolate, see my recipe here
 
 
 
 
 "Broken Bones" Toffee Hazel Loaf, see my recipe here
 
 
 
 
Gluten Free Chilli Brownies & Ghost Brownies, see my recipe here
 
 
 
 
 
 
Happy Halloween to you all!
 Come dance with the witches at my vintage style blog here.
 
Images 1, 2, & 6 via 1
 
Halloween Parties kindly hosted by Vanessa Valencia of A Fanciful Twist, click on the website link to see her own party in full swing!
 
 

Monday, 26 August 2013

Orange Blossom & Almond Bird Cake



The beauty of this bake is that it is as simple, or as fancy, as you wish it to be. The base is a lovely zesty orange and almond country cake, the topping a super sweet fantastical affair.
I had a lot of fun decorating it; with a few cookie or icing cutters in pretty shapes you can let your imagination run wild.





Recipe
My own recipe
Serves 8-10

100g ground almonds
200g plain flour,
200g unsalted butter
200g caster sugar
2 tbsps. whole milk
finely grated zest of an orange
1 tsp orange blossom water
1 tsp baking powder
3 large eggs
1 tbsp of jam
1 roll ready rolled white icing
Various food tint pastes or edible food colourings
Sugar flowers (optional)
Edible glitter (optional)


1. Turn the oven to 180C (160C fan ovens). Grease and line a 20cm cake tin.


2. Cream the butter and sugar together in a large bowl until pale and smooth.


3. Add the first egg, beat well before adding the second along with a tablespoon of the ground almonds. Beat again, before beating in the last egg and another tablespoon of ground almonds.


4. Next gently stir in the rest of the ground almonds, the orange blossom water, and the grated orange zest.


5. Sieve in half the flour and the baking powder, and stir gently with a metal spoon until well combined.


6. Sift in the rest of the flour, after which spoon in the milk. Continue stirring gently and briefly until well combined.


7. Pour the batter into the prepared baking tin and place in the oven for approx 40 minutes. You'll know it's done when the top bounces back under your finger, and a skewer comes out clean.






8. Leave the cake to cool for 10 minutes in the tin, before turning it out onto a wire rack or plate.



9. Once cool, roll out the ready rolled white icing and cut into shapes with cookie cutters or icing cutters.


10. Heat the tablespoon of jam with some water, cool, then brush a thin layer over the base and the sides of the cold cake with a pastry brush. Stick the icing shapes in whatever pattern you fancy over the sides and top of the cake. Dot any gaps with ready made sugar flowers.


11. When all the shapes have been fixed to the cake, paint them whatever colours you want using a small paintbrush, food colour tint pastes or edible liquid colouring. Scatter edible glitter over the top.


12. Leave the paint on the shapes to dry, before serving with or without cream.



 
 
 
This cake was idly baked while listening to the Bat For Lashes album The Haunted Man
 
 

Saturday, 13 July 2013

A Mad Tea Party for the Twelve Dancing Princesses

 
Are you sitting comfortably, my dears? Then I'll begin.
Once upon a time there was a White Queen. She invited her eleven sisters to take tea with her, and eagerly awaited their arrival.






She had heard tell of a wonderful phenomenon: Mad Tea Parties being held across the world, all taking place on one particular day, and led by the artist Vanessa Valencia of A Fanciful Twist, a great lady renowned for her own magnificently mad feasts.







The White Queen was the eldest of twelve dancing princesses.
Using carrier birds, she sent a note to each sister, with a date to gather them all together for the first time in what felt like so very long.






She lovingly prepared each sweet treat  for the tea party herself.
The rarest raspberries, which she used to flavour a creamy layered heart meringue were grown from her own palace garden, infused with the exquisite scent of rose petals.






Cakes had been baked, macarons made and she had even created her own juice, of beetroot and apple and carrot and grape and pretty much every fruit in the garden.
She sat herself down at the banqueting table and tasted her first treat, when who did she spy but a furry little friend.







It was Nico, the cat who had visited her Mad Tea Party last year!
"Welcome, welcome my dancing dear! But where is Emalina, oh puss? asked the White Queen, 'Why has she let you out alone this time?"






"Mistress Emalina sends her apologies, your Highness, sadly she cannot attend due to her many work commitments" purred Nico, "But I have grown, you see, and being no longer a kitten but a real lady cat, Emalina has let me come on my own. I have been waiting for the honour to attend your party all year, if you will have me."






"Why it is a delight to have you, sweet furry face" exclaimed the White Queen, "such a pleasure indeed. We are waiting for my eleven sisters to join us for tea, but there is no reason why we can't start feasting without them. They are dancing their way across the land to reach me via my style blog Kiki & the Gypsy, and may be some time. See those shoes, up on the pergola there? I have kept an old pair for each of us from our heady dancing days."






"Such beautiful shoes, oh Queen," cried Nico, her nose sniffing the air and her whiskers twitching, "But would you mind awfully telling me more about this feast? I so love to know what I'm eating before I eat it, it adds to the pleasure tenfold."
 
 




"Well, dear paws, we have home made rose macarons, and honeyed banana cupcakes, and orange blossom and almond bird cake, plus a heart shaped rose meringue layered with raspberry cream for pudding. Would any of that suit you? I know you're a feline of such discerning taste."



 



"Oooh honeyed banana cupcakes!" exclaimed Nico the cat, her nose twitching more, "I do so enjoy a cupcake! These look delightful. How clever of you, my Queen, to have decorated them with the prettiest butterflies of the realm, I do so love a butterfly too! Extra crunch!"






And with that, Nico swiped a blue cupcake with her paw and proceeded to munch upon it noisily.
The White Queen watched her, smiling, before quietly and secretly cutting herself a slice of the layered creamy meringue heart.






Once they'd both munched and sipped and were resting their bellies, the White Queen took out an unusual looking mirror. She held it to her face, as if to look through it. But all Nico could see was the reflection of the wooden pergola shining back at her.





 
"I am watching my sisters dance across the land to me" murmured the White Queen "for this is a magic mirror. It helped me find the way many times as I led my sisters through golden woods, silver forests and diamond fields in our heady dancing days."




 
 
"May I look?" asked Nico, intruiged.
"I cannot allow you, my dear puss," said the White Queen, "for while you may be an exceptionally pretty and loveable little cat, you have not been taught how to use magic.
What you may do is listen to my sisters' shoes, hear how they start to hum and buzz with excitement as their owners grow near."






It was not just the princesses' shoes that were humming. The plants in the White Queen's garden were teaming with a buzzing sound. What Nico had taken to be the sound of bees pollinating the flowers was actually a deep tone resonating from the flowers themselves.






Even the White Queen's beautiful  floral crown was humming with pleasure, the flowers clearly full of life and optimism. 
"We cannot help it" exclaimed the White Queen, pointing to her crown, " We are all so thrilled to see my sisters again!"





 
"I am delighted for you, your Highness!" purred Nico, "Congratulations on your happy day. Now I'm just wondering, would it be impertinent to ask for a slice of the orange blossom and almond bird cake? And may I ask, does it include real birds? I do so love a bird."





 
"Help yourself, kitty" said the White Queen "although I must warn you these birds are not of the meat variety, but are made from icing. They're still delicious though, as are the rose macarons of various sizes. Do try them too, they were awfully hard to make but so sublime to taste that they were certainly worth the effort."





 
"Macarons are a little too small for my liking, even the big ones Ma'am. But those honeyed banana cupcakes on the other hand, those are just the size for a grown up lady cat like myself, so don't mind if I do...."




 
 
As Nico ate some more - for she was a greedy little kitty - the White Queen fussed over the table, adding the finishing touches to her feast. Fans and wild flowers, rose tea in a teapot and fresh camellias in vases, it could not have looked lovelier for her sisters' return.





 
 
The sun shone brightly as Nico gave herself a clean, unashamed of her gluttony, but pleased that she'd shown restraint enough not to eat it all. There would be plenty of treats left for the dancing princesses.





 
The air grew still and calm but the humming sound grew nearer, and with it a hundred larks appeared in the sky, to circle above the banqueting table. Nico held her breath as she watched them. There'd be no real birds to eat today, these were swooping and ascending with such skill and grace she knew that they could more than outwit her.






"The time has come," proclaimed the White Queen, "the time we've been waiting for my loyal and furry friend. I can see in the mirror my sisters are approaching!"





 
And suddenly there they were, sashaying and twirling and leaping as they danced their way into the White Queen's garden. The Mad Tea Party was complete!
 
 
 

 
 
Oh how the land rejoiced to see all its beloved sisters together at last!
It was a party to beat all parties, one of laughter and warmth and feasting and enormous hugs.
I cannot tell you all that happened, for only little Nico the cat stayed with the White Queen and her sisters until the very end.
 
But I do know this. Once it was over the White Queen's pergola was aburst with colour, as if every flower in the kingdom had also danced and laughed and exploded with happiness.
And all that was left to show of the dancing princesses?
One very worn, but still humming, pair of red sequin shoes. 
 
 
 
 
 
 
THE END
 
 
Happy Mad Tea Party everyone! Thanks so much for popping by.
Please don't forget to visit the dancing princesses at my style blog Kiki and the Gypsy, where there's more fairytale inspired photography of them dancing their way to the White Queen's tea party.
 
 
All cake and dessert recipes are to come in future posts.


Click here to see my 2012 Mad Tea Party post.
 
 
Now I'm off to visit your mad tea parties!
 
 

Friday, 10 May 2013

Raspberry Bakewell Cake

 
This is a variation of the Bakewell cake I've baked before, but this time with a raspberry flavour instead of the original cherry gluten free version posted here. If you ask me it tastes of May, holidays and sunshine (as well as almonds and raspberries of course).






Recipe Serves 8 -10
Adapted from the recipe at BBC Good Food Online, see the recipe here


150g ground almonds
150g caster sugar
150g unsalted butter
150g self raising flour
2 large eggs
1 tsp almond extract
250g fresh raspberries
2 tbsp flaked almonds
1 tbsp icing sugar for decoration

1. Heat oven to 180 (160C Fan) and line and grease a 20cm spring form cake tin.

2. Cream the butter and sugar together until light and fluffy.

3, Add the first egg, and beat well before adding the second into the mixture. Beat again, before throwing in the ground almonds and almond extract.

4. Next sieve in half the flour, and stir gently with a metal spoon until well combined.

5. Sift in the rest of the flour and stir.



 
 
 
6. Pour half the batter over the base of the cake tin, before placing the cherries evenly over the top. Then add the rest of the batter ontop, spread and smooth down with a spatula. Make sure that all the cherries are covered by the batter.

7. Sprinkle the flaked almonds over the cake, then put in the oven to bake for approx 50 minutes. You'll know it's done when a skewer comes out clean.

8. Take out of the oven and leave to cool in the tin for at least half an hour.

9. When the cake is completely cool, remove from the tin and dust a little icing sugar over the top. Serve immediately.



 
 
 
This cake was idly baked while I listened to REM's album Automatic For The People
 
 
 

Sunday, 10 February 2013

Westcountry Apple Cake

 
 
I've been meaning to blog this cake for months, so it's no longer entirely seasonal, but better late than never eh! Apples can be found any time of the year now anyway, particularly if you're looking to use up the last of your autumnal bounty, and in this recipe they work their magic to create a most scrumptious cake, and a thrifty one at that.






Adapted from the recipe given at http://www.allotment.org.uk
Serves 8


225g eating apples, washed, peeled, cored and diced
225g plain flour, sifted
1 and a half teaspoons baking powder
115g unsalted butter, room temperature, diced
1 egg, room temperature (beaten)
juice of half a lemon (or lime)
115g light muscovado sugar
2-3 tablespoons milk

for the topping:
half a teaspoon ground cinnamon
50g demerara sugar


1. Turn the oven to 180 C (160 fan ovens), and grease and line an 8cm round cake tin.

2. Cover the apple pieces with the lemon juice, and put to one side to soak.

3. Use your hands to rub the butter into the flour and baking powder in a large bowl, as if making a crumble topping. You want to create the consistency of crumbs.

4. In a small bowl, beat the egg until frothy, then add it to the flour and butter crumbs, stirring gently.



 
 
 
5. Stir in the muscovado sugar and butter, beating the whole mixture together. Add the milk a spoonful at a time, stirring until the batter is a soft doughy consistency. Finally, remove the apples from their lemon soak, and stir them gently into the batter until combined.
 
 
6. Spoon the batter into the prepared tin, smooth over the top and put to one side.
 
 
7. Then quickly make the cake topping, by mixing the demerara sugar and cinnamon together, and sprinkling the crunchy topping liberally over the cake.
 
 
8. Bake in the oven for 45-50 minutes. Take out the oven, then leave to cool in the tin for 15 minutes before turning out onto a wire rack or plate.
 
 
9. Eat on its own, or with lashings of westcountry cream!
 
 
 
 
 
 
This cake was idly baked to the sounds of Nick Cave & The Bad Seeds No More Shall We Part
 
 
 

Sunday, 25 November 2012

Halloween Cake: Skull & Blood Raspberry Jam Cake

 
My apologies for the delay in posting my Halloween Cake! Here it is in the full scrumptious goryness.






Recipe
My own recipe
Serves 8-10



For the white chocolate skull, mice and hands etc:
approx 300g white chocolate, broken into pieces


1. Make the chocolate in advance. Gently melt 250g of the chocolate over a bain mairie, a heatproof bowl over a pan of just simmering water. Stir the chocolate, and when melted, add the extra 100g, taking it off the heat but continuing to stir until melted.

2. When all the white chocolate has melted smoothly, carefully spoon it into silicone moulds. Place the filled moulds on a plate in the fridge for half an hour, before unmoulding. Don't touch them too much when unmoulding as the heat of your hands may soften them. When unmoulded, place the figures back in the fridge on a plate until ready to use.

You can make the hands by just spreading melted chocolate onto a baking tray and refridgerate in the same way, without the use of moulds.



for the cake base:

200g unsalted butter, room temperature
200g golden caster sugar
3 eggs, room temperature
200g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
grated zest of half a lemon
3 tablespoons raspberry jam


3. Turn the oven to 170C (150C fan ovens), and grease and line a normal baking tin.

4. Cream the butter and sugar together for at least 3 minutes until smooth and fluffy.

5. Add the first egg to the creamed mixture, then sieve in a little of the flour and beat well. Once combined, add the 2nd egg one with tablespoon of flour, and beat again. Add the last egg, beating hard until the mixture is light and frothy.

6. Stir in the lemon zest and the vanilla extract.

7. Next sift in the rest of the flour, stirring in a bit at a time. Remember to add the baking powder! I forgot, resulting in a rather flat cake.

8. Stir in the lemon juice, combining into the batter.

9. Spoon half the batter into the prepared baking tin. Then dot the raspberry jam into the batter, using a skewer or teaspoon to swirl it around. Spoon the rest of the batter ontop, before smoothing it down evenly with a spatula.

10. Place in the oven to bake for about 45 minutes, checking it briefly after 35 minutes. Cover with foil if the top is browning too quickly in the final 10 minutes. You'll know it's done when the top bounces back under your finger and a skewer comes out clean.

11. Once baked, let the cake rest in the tin for 15 minutes, then remove to continue cooling on the rack.






for the raspberry compote topping:
400g raspberries, washed
300g caster sugar


12. When the cake is cool, put the raspberries in a pan with the caster sugar, and bring to the boil, stirring until the sugar has dissolved. Turn the heat down to simmer gently for approx 6 minutes until the raspberries are giving out their lovely pink juice. Squash them with a fork and then push them through a sieve with a bowl underneath to catch all the juices.

13. Spoon the raspberry compote over the cake, letting it drip down the sides.

Or of course, you could just spread more jam over the top of the cake.

14. To finish, place the white chocolate skull, mice and hands firmly onto the cake. Serve with creme fraiche or cream.






This cake was idly baked to Joy Division's album Still



Monday, 8 October 2012

Double Chocolate Brownie Cake


This is a variation of the brownie cake I've blogged before. This particular version has become known as a real crowd pleaser in my family. As my Mum puts it, "it is so intensely gorgeous that you just have to close your eyes and surrender to the experience!" The recipe lends itself to endless adaptations, and using muscovado sugar gives a fudgy texture and rich flavour to the bake.


 
 





Recipe
Adapted from the brilliant recipe at the BBC Good Food website. See their original recipe here
Serves 8

175g unsalted butter, room temperature
175g best quality dark chocolate, broken into pieces
50g white chocolate, broken into pieces,
handful dark chocolate chips, optional
65g plain flour
200g light muscovado sugar
3 large eggs, room temperature


1. Turn the oven to 180C (160C fan ovens), and grease and line a 20cm cake tin. I used a decorative one, which needed only greasing.


2. Heat the butter, sugar and the 175g broken dark chocolate in a bain mairie, a heat proof bowl over a pan of just simmering water. Stir gently until the ingredients have melted together. Take off the heat and leave to cool in the bowl.


3. Add the egg yolks to the chocolate mixture, beating well until combined. Then, using a wooden spoon, gently stir in the flour, white chocolate chunks and dark chocolate chips.






4. In a separate bowl beat the egg whites until fluffy, before very gently and briefly folding them into the rest of the ingredients.


5. Pour the batter into the prepared cake tin, and bake in the oven for approx 40 minutes, until the top has cracked and bounces back under your finger.


6. Leave the cake to cool in the tin for 15 mins, before placing on a wire rack or plate.


for the topping:
approx 35g white chocolate, broken into pieces


7. Once cool, melt some extra white chocolate over another bain mairie, then pour or flick over the top of the cake, and serve with cream. You'll want a large slice.

 



 
This cake was idly baked while listening to portuguese Fardo by Amalia Rodriugues

 

Sunday, 30 September 2012

Cherry & Thyme Loaf



Simple and scrumptious, this frosty topped cake is fast becoming a warming new tea time favourite of ours as the autumn cold creeps in.






Recipe
My own
Serves 8

175g unsalted butter, room temperature
175g caster sugar
2 eggs, room temperature
175g plain flour, plus extra for rolling the cherries
1 tsp baking powder
a large handful of glace cherries
a smaller handful of fresh thyme leaves


1. Turn the oven to 180C (160C fan ovens), and grease and line a 1lb loaf tin.

2. Roll the glace cherries in a little extra flour, then on a separate plate chop the thyme leaves finely, and put both to one side.

3.  In a large bowl, cream the butter and sugar for about 3 minutes until smooth.

4. Beat the first egg in to the creamed mixture, then a spoonful of the flour and stir gently before beating in the other egg. Add the rest of the flour and baking powder a bit at a time.

5. Throw in the cherries and chopped thyme. Very gently stir the cherries into the batter using a wooden spoon.

6. Pour into the prepared loaf tin. Bake in the oven for about 50 minutes, checking to see if it is ready after 45. You'll know it's done once the top springs back under your finger and a skewer comes out clean.

7. Leave to cool in the tin for 10 minutes, before placing on a wire rack or plate.

8. Once cooled but still warm, sift the top of the cake with icing sugar, and serve with a nice cuppa.



 
 
 
This cake was idly baked while listening to Lucy Rose's debut album Like I Used To, a present from my lovely friend Nadine