Amazing Cakes #27: White Chocolate and Blueberry Layer Cake.

The White Chocolate and Blueberry Layer Cake from the Great British Bake Off Big Book Of Amazing Cakes.

It’s been a few weeks since I’ve tried out a recipe from The Great British Bake Off The Big Book Of Amazing Cakes. Most of the recipes I have left over in the challenge are the more complicated ones or the ones you would bake for a special occasion. Can’t imagine me baking a three tier wedding cake just for my family to have with a cuppa!

This week I have had a lot of baking to do for smartcookiesam.com, my online baking business. These have been brownies, blondies and cookies so it was a change to bake a cake for once! I chose to bake the White Chocolate and Blueberry Cake in the Chocolate chapter of the Amazing Cakes book.

The cake is a three layer blueberry sponge filled with white chocolate buttercream and finished with another layer of buttercream. The top decoration is some more white chocolate buttercream but with blueberry jam swirled in the icing to add flavour and to turn the icing a beautiful shade of lilac.

As with baking these recipes, I look to see what ingredients I have or need to get in. I had to buy double cream in for the recipe but I didn’t have any blueberry jam. I used some blackcurrant jam we had bought on holiday on the Isle of Arran instead which is gorgeous.

After doing my blondie and cookie order, I adjusted the oven termperature to 180oC fan which was stipulated in the recipe. I then thought this was a bit too hot, so I reduced it to 160o.

The cake itself was simple to make itself in a stand mixer: unsalted butter, caster sugar, vanilla extract, free range eggs and self raising flour mixed together to create the cake batter. Then I added in the blueberries, folding them in carefully until they were combined but taking care that they wouldn’t get squashed! I prepared three 20cm/ 8″ diameter sandwich tins with greaseproof lining and Cake Release Spray.

While the cake was baking, I made the buttercream in my KitchenAid mixer. First I whipped the butter for a few minutes. While that was being whipped, I melted some white chocolate in the microwave. I know some don’t approve of using the microwave method but it works for me if I do it in short blasts of time! When the white chocolate was melted and still warm, I stirred some double cream into it. The butter was now ready for me to add the icing sugar to it. No matter how hard I try I still get icing sugar all over the worktops and on the floor even on the lowest speed on the mixer! Finally, when this was blended I added in the white chocolate cream mixture to whip up into the buttercream.

The recipe time said to bake the cake for 20-25 minutes. I checked on it after 20 minutes and I noticed they were already done and coming away from the sides of the tin. I quickly got them out of the oven and onto the cooling racks.

When it was time to ice the cake I noticed the buttercream was a bit runny. It was really hot in my kitchen and I had no spare space in my fridge to chill the cake between it’s crumb coat and needing the top layer on. I also found it impossible to do the white chocolate shavings myself as the chocolate was melting in my hot hands! When the crumb coat was on, I then split the remaining icing in two. One half went as part of the topping and then the remaining part had some of the blackcurrant jam added to it to turn it lilac. I made up a piping bag fitted with a star nozzle and then piped the rose swirls on the top of the cake. As the kitchen got hotter and hotter, so did the blooming icing which drove me crazy! It was definitely too runny for my liking. The white chocolate curls were meant to go on the side of the cake but I found this far too fiddly. Instead i just sprinkled them on top.

Would I bake this cake again? Yes I would, although there are a couple of issues I have with the recipe. I think the oven temperatures are too hot and also the cooking times were too long. This is definitely a special occasion cake as you need three packets of butter, some double cream and 400g of white chocolate as well as a huge box of icing sugar! Definitely not a recipe you would bake every day. But worth it when you do. I also think that you could change the flavours by using raspberries and raspberry jam instead of blueberries.

Happy Baking!

Love Sam. xx

Chocolate Drip Cake: Amazing Cakes #12

It was my daughter’s birthday back in October. It had been a strange couple of weeks for us and her birthday coincided with her last day of self isolation. I had originally planned her cake for her weeks ago and had bought ingredients and the decorations well in advance. Had I known, I wouldn’t have baked such an extravagant and massive cake!

I’ve seen lots of these fancy drip cakes around and although I bake lots of cakes it has been a while since I have made any celebration cakes. Making a drip cake is something I’d always wanted to have a go at but never had chance to do. So even though my daughter said “Don’t make me a massive cake, Mum!”, what did her mother do? Make a massive cake!

I looked at the recipe for the Chocolate Drip Cake in the Great British Bake Off book Amazing Cakes to help me for quantities, etc and I adapted it to suit the ingredients I had at home at the time. The original recipe has two layers each of chocolate sponge and also of a brown butter sponge! As the brown butter sponge used a whole packet of butter which I didn’t have enough of, I chose to make this one as a Vanilla sponge but bake both sponges using Stork instead. I had a whole tub of Stork which needed using up and only enough butter for the buttercream. Also I chose to adapt the decorations. My friend Amy had bought me a tub of Cake Decor Chocolate Mirror Glaze icing in a tub which I had not used before and I thought it would be perfect on the top of the cake for the drip. Instead of homemade chocolate shards, I used Lindt Dor Salted Caramel Truffles and some honeycomb pieces. For the buttercream icing, I had to use a mixture of plain Tate and Lyle Icing Sugar with a packet of Sugar and Crumbs’ Honeycomb flavour icing sugar as I didn’t have enough plain for all the buttercream. So the chocolate cake ended up being a chocolate, salted caramel and honeycomb flavour cake!

On Sunday morning, the morning of my daughter’s actual birthday I baked the sponges and made up the buttercream. This did not take long. It wasn’t until later when I had to assemble the cake that the panic started. I see so many perfect cakes on the internet where the buttercream is so smooth. I can never get mine like that. You can also bet your bottom dollar that the moment you start piping or something is the exact moment when Mr S comes in the kitchen and wants to get something out of that very cupboard right where you are working! This time he came in asking for a cup of tea! (fit eyeroll emoji in here!)

It was as I was assembling the cake that I realised how big it actually was and why I needed 500g butter and 1kg of icing sugar in the buttercream. It also contains 200g dark chocolate and double cream which was made into a ganache and then whipped into the butter and icing sugar. Assembling the cake was fine and I put it on my larger Cath Kidston cake stand. Once it was assembled, I gave the cake a crumb coat and put it to chill in the fridge for an hour. While it was chilling I made the cup of tea and tried to clean up as best as I could.

Another coat of buttercream went on and then I spent ages smoothing it with my cake smoother before melting the pot of chocolate glaze gently in the microwave. I have seen people use plastic bottles with nozzles on for piping on the chocolate drip but I chose to use a piping bag to help me. The chocolate glaze was slightly too thick really and some of the drips didn’t look as neat as others. Once the chocolate was on then I put on the Lindt balls and sprinkled the honeycomb pieces in the middle. The finishing touch was some gold Happy Birthday lettering.

I was very pleased and proud of the cake and my daughter loved it which was the main thing. Since she has gone back to work she has taken it to share with her work mates and they enjoyed it too.

Happy Baking!

Love Sam xx

Coffee Cake

It’s my husband’s birthday today. It’s always very difficult when there’s a birthday during the week. How do some people manage to have the day off when it’s their birthday, I don’t know. It never works out that way for me. The same goes for my hubby. We celebrated over the weekend by going out for a meal and being treated to a tour of a local craft brewery and vineyard. Yesterday we gave him his birthday presents and I baked him a cake. Mr SmartCookieSam doesn’t have a sweet tooth but he likes fruit cake, carrot cake and coffee cake. This year I chose to make him a coffee cake as I had some Coffee Nut M&Ms as well as a tub of chocolate covered coffee beans to use up.

Yesterday I had a helper in the kitchen- my mum! She had come up to stay for the weekend and offered to do the washing up! She loves baking herself, when she gets chance.

I bought these Coffee Nut M&Ms when I was in Canada last September. I’ve not seen this flavour before and thought they would be great to bake with. I actually bought two packs but the fairies had been at them and I could only find one packet in the cupboard! Funny how my son said they tasted disgusting so it must’ve been him who troughed them!

To get the coffee flavour in the cake I had to mix two tablespoonfuls of coffee powder with a tablespoonful of water. This made a great paste.

I use the all in one method for my sponges wherever possible so I put all the ingredients into the mixing bowl at the same time. I used Pure Dairy Free Baking Spread as it makes really light sponges, caster sugar, self raising flour, baking powder and free range eggs.

I had to buy a new electric mixer before Christmas and it got another outing this afternoon beating the sponge mixture together.

I then folded in the coffee paste so that it was evenly blended. Then the cake mixture was ready to be divided between two greased and lined sandwich cake tins. I used 20cm/ 8″ diameter ones. My mum had very kindly greased the tins for me. I use ready made parchment circles as they are so much less faff than drawing round the tin and cutting out the circles from a roll of baking parchment. Once the cakes had been divided equally between the tins they went straight into the oven and baked for 20-25 minutes at 160oC.

The M&Ms and chocolate covered cocoa beans I used to decorate the top of the cake with.

To prepare the coffee buttercream for the cake I needed some butter but it was a bit hard despite being out of the fridge for a couple of hours. I cut the butter up into cubes and gave it a quick blast in the microwave for about 20 seconds to take the edge off it.

Here are the finished cakes cooling on the rack. One of them had slightly cracked on it as I had poked the top of them to check if they had been cooked and whether the sponge bounced back when touched. At that time it didn’t, until I had put it back in the oven for another five minutes!

Making the buttercream was simple in that the butter was creamed first, then milk and some more coffee paste was added. Finally I carefully added some icing sugar bit by bit to the mixture. It still didn’t stop the puffs of icing sugar clouds descending all over the work top!

The cake was decorated simply by spreading half the coffee buttercream on the top of one of the cakes and then putting the second one on top. The remainder of the top was spread on the cake with a pallette knife. To finish off I put the coffee M&Ms and cocoa beans around the edge of the cake.

Mr SmartCookieSam had some champagne bottle candles on his cake. Very fitting as we had been to a vineyard tour the day before.

We lit the candles and had a piece of birthday cake with a cup of tea yesterday afternoon. The cake was delicious and there was plenty left over for Mr SmartCookieSam to take to work the next day.

Happy Baking.

Love Sam xx

Chocolate Vegan Bundt Cake

My daughter’s 21st birthday cake/s. A vegan chocolate Bundt cake baked in my 6 cup Anniversary Bundt pan, along with some mini bundtlettes.

I’m feeling very old right now. I’m officially the mother of an adult. My older child, my daughter had her twenty first birthday a few weeks ago. Of course Mother SmartCookieSam wanted to bake her a cake even though she didn’t want much fuss. It made me think back to my own 21st back in the 1990s. I was also at uni like my daughter and having a cake was the last thing on my mind. Having a massive party and going out with my mates was more my thing. I did have a cake which was very traditional. My Dad got it and it was a fruitcake decorated like a basket with sugar flowers on top. How times have changed.

For my daughter who is dairy free and follows a vegan diet at uni, her cake had to be vegan. She also has two Vegan housemates who were going to be sharing the cake with her. Vegan baking is a relatively new thing for me. My family over in Canada are vegan and when I was there recently I was able to bake them a couple of things to try out. It’s a pity they couldn’t taste this decadent vegan chocolate Bundt I baked for my daughter.

To bake this a Decadent Vegan Chocolate Bundt I first whisked together plain flour, cocoa powder, baking powder, bicarbonate of soda and some salt. In another bowl I beat together some caster sugar and some vegetable oil until well combined. After that I added some strong coffee, vanilla extract and a little cider vinegar.

I wondered why the recipe contained cider vinegar and in the tip section it explains that “the cider vinegar acts as an acid that reacts with the baking soda to give the batter a lift as it bakes. You will not taste it in the finished product, I promise!”

To incorporate all the ingredients together, I then alternated between adding the flour mixture to the sugar mixture and then folding in coconut milk. The coconut milk gives the cake a rich texture.

The recipe is for a 10 cup Bundt pan but my daughter only wanted a small cake. I hadn’t a clue how to scale down a recipe which uses American cup sizes so I baked the full mixture. Instead, there ended up being a 6 cup Bundt as well as four bundlettes.

The cake was topped with an adapted version of a vegan chocolate glaze. I made the icing thicker by using more icing sugar and slightly less coconut milk. As for the Bundt recipe, the glaze can also be found in Julie Ann Hession’s book, Beautiful Bundts.

The gold and silver sprinkles are from Dr Oetker and were bought in a local supermarket. They added lots of sparkle and bling to the top of the cake.

We were due to visit my daughter at uni the weekend before her actual birthday so I made sure I wasn’t working the day before we had to go away. I wanted her cake to be perfect. More recently I’ve been so snowed under that baking has taken a back seat, which really upsets me as baking is a real stress buster!

I found one of these sparkly word cake toppers on EBay from Honey and Ladle and it contrasted really beautifully with the chocolate. The cake had to travel in the boot down to Southampton so I took the cake topper off the cake and put it inside the box until we got to my daughter’s house.

I was absolutely furious with Mr SmartCookieSam, though. People who have never baked a cake do not realise how delicate they can be when you carry them out to a car or how important it is to put it in the boot without someone putting something on top of the box. He was all set for balancing the box on top of a suitcase . There was no way I was going to allow that and more so letting the cake share the boot with a greedy Labrador! Of course he thought I was going off on one but cakes have to be treated with care, not thrown about like a ball!

Fortunately, we and the cake got to Southampton in one piece. My daughter and her friends enjoyed the cake although I didn’t get to taste a piece for my verdict.

It was one of those cakes you could use to turn into a special occasion cake or one you could eat as a weekend pudding.

Happy Baking!

Love Sam xx

Dust Off The Old Cookbooks- Coffee Cake. 

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As my regular SmartCookieSam readers will know, I’m a member of the internationally renowned Clandestine Cake Club. Although there are plenty of events held all over the world and some very local to me in North Yorkshire, there are also virtual or VCake events for those who can’t get to an event.  Or you can join them if you want an excuse to bake!

At the end of January, Lynn Hill the founder of the Clandestine Cake Club held a virtual event where you were invited to “dust off your old cookbooks” and bake something from a recipe book you had not used for a while.

I have loads of recipe books like that and my family are sick of all the books I have all over the house.  Some are more used than others and Lynn’s event gave me the perfect excuse to search through my stash and bake something.  When my Nana Mary (my Mum’s mum) died I inherited her cookbooks.  Nana and I were so alike in lots of ways, we both loved cooking and baking, knitting and sewing and also reading books.  Sadly Nana died in 1994, just after I’d sat my teaching degree finals.  She used to collect recipes from everywhere and wrote them down from TV cookery programmes or from the radio as well as cutting recipes out of magazines.

One of Nana’s baking books was a Sainsbury’s one.  It dates from the late 1980’s and I loved looking through the recipes in it.  As I decided what to bake I came across a mouthwatering recipe for a coffee sponge. I never remember Nana baking a coffee sponge, she tended to make fruit cakes and I do remember her lemon drizzle cake.

Mr SmartCookieSam’s birthday is at the end of January so it was a perfect opportunity to bake the coffee cake for then. My husband doesn’t have a sweet tooth but he loves coffee cake.  I had a couple of goodies to make this cake even extra special: some Sugar and Crumbs Coffee flavour Natural icing sugar, some cocoa covered coffee beans bought in Costa coffee and some glittery gold and silver star candles thrown in the trolley when I was shopping in Tesco.

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My Nana Mary’s old cookery book with some special extras to turn the coffee sponge into a Birthday Cake for Mr SmartCookieSam.   
The coffee sponge was made using the whisking method.  I whisked eggs and sugar together until they became light and fluffy. Then in went some flour and baking powder, followed by a spoonful of vegetable oil and some semi skimmed milk. Also added to the mixture to give it a coffee flavour was a teaspoonful of Monin Tiramisu sugar syrup.

The cake baked for about 20-25 minutes and rose beautifully in the oven.  It smelled delicious.  When it was cooling I made up the coffee buttercream.  I also crushed up some pecan nuts to go in the middle of the cake and to sprinkle on the top of it.

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The cake was layered together with the coffee buttercream and sprinkled with chopped pecan nuts in the middle and on the top of the cake. I used a packet of cocoa covered coffee beans to decorate the top as well.

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We had a slice of birthday cake and it was delicious. What a treat to celebrate Mr SmartCookieSam’s birthday and he really enjoyed it.

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Ooops! Back on the diet tomorrow!
Happy Baking!

Love Sam xx

Chocolate and Peanut M&M Cake- The Clandestine Cake Club A Year of Cake May Bakealong

It was my son’s 16th birthday last week.  I’m feeling very old.  It doesn’t seem 5 minutes since he was born and we brought him home from hospital.  Now he’s studying for his GCSE’s and he’s taller than me! As the boy wonder has grown older I think back to all the birthday cakes I’ve baked for him over the years.  I remember baking him a giant pirate ship cake complete with Curly Wurly masts and a Dairy Milk plank. How I wish I’d taken a photo of it but this was in the days before Smart phones and I wasn’t very organised with cameras.

This year my son said he just wanted a small birthday cake.  I was gratelful for that as I had had an extremely busy week teaching in a nursery class the week before. I eventually found the perfect cake in The Clandestine Cake Club’s second cookbook “A Year of Cake”.  The original recipe is a stunning looking cake called “Smartie Pants Cake” by Ruth Tebbutt from Gateshead Club.  Her recipe in the May chapter of the book was created to celebrate the Eurovision Song Contest, usually held in May.  As the recipe introduction states “Rather than pick sides, Ruth has created a cake that reflects the colourful spirit of the event and the kaleidoscope of cultures, characters and costumes that viewers have come to expect,”

What I also love about the Smartie Pants Cake is that it is so adaptable.  It could be baked for any age group: young or old as well as being perfect for different occasions.  The outer edging of the cake is decorated with Cadbury’s Chocolate Fingers and the topping is decorated with a rainbow effect of colourful Smarties.  I had made the cake once before as part of a cake demo evening so I knew it would work well.  When I was buying the ingredients though, I found that Fox’s Chocolate Fingers were on special offer in Morrisons and at 55p a packet as opposed to £1.50 for the Cadbury’s ones, you can guess what I went for.  I also found that Peanut M&M’s treat bags were on special offer, so they were substituted for the Smarties instead!

Last Saturday afternoon, I started to bake the cake once my jobs had been done.  It’s a vegetable oil based chocolate cake and also uses golden syrup to sweeten the mixture as well as sugar.  It gives a lovely light sponge without being too sickly sweet which does go well with all the chocolate and sweets! The cake is sandwiched together with a chocolate fudge buttercream which is not too heavy but provides enough “glue” to the top and sides of the cake so you can stick the chocolate fingers and Smarties in the right places.

One of the fun parts of baking this cake is to separate all your Smarties or M&M’s out into separate dishes of different colours. This makes it so much easier when you’re decorating the top of the cake. My mum, who was staying with us for the weekend enjoyed helping me with this task but we were both annoyed when opening the Fox’s Chocolate Fingers. For a start about 10 of them were snapped in half so were no good for decorating the outside of the cake.  I was also furious because I didn’t have enough fingers to go round the outside of the cake with three packets, although last time with three packets I had more than enough! Even the broken ones stuck together weren’t enough.  The cake looked a complete mess on one side.

In the end my son asked if he could decorate the top of the cake and he really enjoyed doing it. What made me laugh though was that he said he didn’t want brown M&M’s on the top of the cake.  He couldn’t see what was funny but I told him there was a pop star (can’t remember which one) who asks for M&M’s in his or her dressing room with the brown ones taken out. My son said the brown ones didn’t show up against the chocolate cake. He has a point!

We had a large slice of cake the following morning.  It gave a lovely chocolatey hit without feeling too sweet or too sickly. I really enjoyed it and it got eaten over the next few days.  I would love to bake it again, although I won’t be baking it for a Eurovision Song Contest Party.  It’s my own birthday celebration that weekend and my daughter has offered to bake me a cake.

Happy Baking!

Love Sam xx

Bundts, Bundts and More Bundts.

I’m getting just that teensy weensy bit obsessed with collecting Nordicware Bundt pans now. I think it needs to stop or else I will need a kitchen extension!  I just love the interesting shapes that the pans come in and how you can make a cake into a showstopper bake by using one of the pans.  I still see pans I want and the wish list is getting longer and longer by the day!

This post is to share some of the more recent bakes I have made so far this year using my bundt pans.  For recipe inspiration I can recommend the fabulous website by Rachel McGrath the Bundt Queen herself.  She has lots of ideas and fantastic flavour combinations to try out.  I would recommend looking at her Bundt recipe page and also adapting and creating your own ideas from her Build a Bundt recipe.

Rachel’s feature on her blog called Bundts on The Brain is a great insight into the history of the Bundt:

http://www.dollybakes.co.uk/p/bundts-on-brain.html

Here are my new bundt pans I have been getting excited about!

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The Heritage Bundt pan. I’ve been after this for ages, such a pretty design.

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My two loaf bundt pans: a lemon loaf one and a gingerbread man one.

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A pretty rose bundt pan. I haven’t had much success with this, tried to bake a white chocolate and raspberry bundt in it a few weeks back and it just wouldn’t come out of the tin. When I finally got it out, the top part fell out leaving half of it welded to the bottom! Try and try again I suppose!

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For Valentine’s Day I baked a chocolate and chocolate themed bundt heart cake. It featured Sugar and Crumbs‘s chocolate and coconut icing sugar which worked really well in both the mixture and the chocolate glaze. To top the cake I added miniature sugarpaste hearts.

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Connected with a previous blog post written in conjunction with Sugar and Crumbs, I baked this Jaffa Orange Bundt cake. This recipe was adapted from one in the latest Hummingbird Bakery recipe book and looked fab baked in my Heritage bundt pan.

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Bundt cakes are those baked in pans manufactured by Nordicware and not necessarily a cake with a hole in the middle. This sticky lemon loaf cake baked from one of my Nana’s old recipe books went along to a Clandestine Cake Club event in February.

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I spotted the Nordicware Pineapple Upside down cake pan on Ebay in March and just had to have it. Luckily it was a Buy It Now option but I did have to send for it from the USA. It was worth it to bake one of my family’s favourite desserts in such a pretty way.  The recipe itself I used from an American website but I am not sure if I got the quantities right having to use baking cups!

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Back in January I wanted to experiment with some Monin coffee syrups I was given just before Christmas. So I used one of Dollybakes’ recipes to bake this Cinnamon and Apple Bundt Cake with apple flavour glace icing.

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For my hubby’s birthday in January I baked my usual carrot cake recipe in a traditional bundt pan and decorated it with cream cheese frosting, chopped nuts and some ready made carrot decorations.

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My heart shaped bundt pan gets used at all times of the year, not just for Valentine’s Day! I baked Jamie Oliver’s Sticky Toffee Pudding from his latest book Comfort Food in my pan instead of in a traybake tin.

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My piece of sticky toffee pudding with some sauce drizzled over. Perfect for a cold February dessert.

Keep watching this space, there will be more bundts to come in the future!

Happy Baking.

Love Sam xx

The Ultimate Carrot Cake- Delia’s Cakes.

Carrot Cake is one of those cakes you see everywhere and there are many versions of it.  Over the years since I started baking I’ve made a fair few, some fantastic and some you’d want to chuck in the bin.  This version though, is horrifically calorific seeing as the icing contains mascarpone! Heavenly, but gorgeous!  Anyway, it wasn’t me who was going to eat it, this was another cake heading down to the Village Hall for our Open Gardens last month.  It was also another recipe from my Cooking The Books Challenge, this time I chose to bake The Ultimate Carrot Cake from Delia’s Cakes

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Eggs, dark brown soft sugar and sunflower oil were mixed together in a large bowl first.

In another bowl I added all the dry ingredients, which included self raising flour, mixed spice and bicarbonate of soda.  These were combined carefully with the egg mixture, closely followed by grated carrot, dessicated coconut (which I’d never put in a carrot cake before), sultanas and pecan nuts.  What a heavenly combination! No wonder Delia called it the Ultimate Carrot Cake!

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The mixture ready to be popped in the oven.

As you’ve probably guessed I’m a bit behind with the blogging at the moment.  There’s been a lot going on.  So I’m talking about a cake I made over three weeks ago but as I love baking carrot cakes this one I had to say was a joy to make.  When they came out of the oven it took all my courage to not bite into the cakes there and then.  But I had to restrain myself and get on with making up the icing.

The icing was made by whipping together two tubs of mascarpone, some ground cinnamon, brown sugar and a small amount of orange juice to add flavour.  I forgot I needed to add a syrup glaze to the top of the cake first ,though!

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The luscious cinnamon mascarpone icing.

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The carrot cakes cooling down on my cake rack. They were baked in two 18cm or 7″ diameter sandwich cake tins.

While the cakes were cooling I made some carrot toppers out of sugarpaste to decorate the cake with.

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The side of the cake.

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As seen from the top!

The cake went down to our Village Hall with the other three cakes I’d baked and I was really pleased to see it had nearly all gone when I went down there with my mum in the early afternoon.  As it was a warm day I was hoping there wouldn’t be a problem with the icing going all runny but it was fine.

Definitely another winner here and one I’d love to bake again.

Happy Baking!

Love Sam xx

Mary Berry’s Marbled Chocolate Ring Cake.

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Mary Berry’s Marbled Chocolate Ring Cake as featured in her Baking Bible. Baked by me, decorated by my daughter.

Last Sunday I wanted to make a pudding for Sunday lunch.  Funnily enough it turned into an evening meal as we had a late breakfast so skipped lunch completely.  It wasn’t even going to be a chocolate based pudding, I wanted to bake the Venetian Zabaglione Cake from Delia’s Cakes.  But when you start reading the ingredients list and realise on a Sunday afternoon that you need double cream and Marsala wine, well what can you do?

So I had to choose something else.  There were two bars of plain chocolate left in my baking cupboard and a load of chocolate sprinkles.  I had the ingredients for Mary Berry’s Marbled Chocolate Ring Cake which I could bake in my bundt tin and also it was a recipe I missed off last month’s Cooking The Books Challenge due to lack of time! The cake looked so inviting I just had to have a go.  I didn’t have any extra milk chocolate for drizzling on the top so I had to make do with what was in my cupboard.  Thankfully I had a tub of chocolate sprinkles!

 Here’s how it was made:

Softened butter, caster sugar, large free range eggs, self raising flour and baking powder were weighed out into a large bowl first of all.
Softened butter, caster sugar, large free range eggs, self raising flour and baking powder were weighed out into a large bowl first of all.

In a small bowl I mixed together some cocoa powder and hot water to make a stiff paste.
In a small bowl I mixed together some cocoa powder and hot water to make a stiff paste.

The cake mix was whisked together thoroughly.
The cake mix was whisked together thoroughly.

The cake mix was spooned into my prepared tin. Afterwards the cocoa paste was dotted in and gently swirled together.
The cake mix was spooned into my prepared tin. Afterwards the cocoa paste was dotted in and gently swirled together.

After about 40 minutes the cake was brought out of the oven.  I was pleased to see the marble pattern showing!
After about 40 minutes the cake was brought out of the oven. I was pleased to see the marble pattern showing!

The cake turned out onto the cooling rack.  Thank heavens it came out of the tin without any problems sticking.
The cake turned out onto the cooling rack. Thank heavens it came out of the tin without any problems sticking.

My daughter asked if she could decorate the cake.
My daughter asked if she could decorate the cake.

My 16 year old daughter came downstairs during a break from revising for her GCSE’s and asked if she could decorate the cake.  I let her and told her to have a look in my baking cupboard for decorations instead of the milk chocolate drizzle.  I had some chocolate sprinkles in a tub and some rainbow sugar but she opted for the chocolate.  I told her Mary’s cake had the icing spread so it completely covered the cake.  She told me she just wanted to spread it on the top and it looked great with the extra bits.  I couldn’t wait to cut the cake and eat some.

It was worth the wait.  A lovely chocolatey hit without being too sweet or overpowering.  I really enjoyed it with a tablespoonful of creme fraiche.  Perfect for a family dessert or a fabulous birthday cake offering!

Happy Baking!

Love Sam xx

A slice cut ready for pudding.  It tasted very nice with a dollop of creme fraiche on the side.
A slice cut ready for pudding. It tasted very nice with a dollop of creme fraiche on the side.

Leftovers for another day!
Leftovers for another day!