Blueberry and White Chocolate Layer Cake

Cake baking to me is a great stressbuster and it really helps with my anxiety. It brings me back into the moment and has been a huge help to get me through all the worries brought about by this coronavirus pandemic. I was feeling a bit off it on Monday. I know I am far from alone though. I always feel anxious and stressed on a Monday going to the supermarket. I missed about four things off the shopping list. Only one of them was important: some dishwasher tablets. I hadn’t realised we were down to the last one when I opened the pouch in the cupboard. But I was still made to feel like a senile old bat for forgetting them!

At the beginnning of lockdown I had an order from Sugar and Crumbs. I love their flavoured icing sugars and there were several flavours I’d yet to try. One of the flavours I had bought previously and liked was their Mermaid one (what are mermaids meant to taste like?!) It must mean that the flavour is inspired by mermaids as the icing sugar is actually blueberry and white chocolate. I love both blueberries and white chocolate so I was thinking what bake I could come up with which incorporated this flavour into it. Even more so, could I come up with a recipe?

I didn’t come up with my own recipe but instead adapted an old favourite recipe. It comes from the fantastic John Whaite (Bake Off winner from Season 3 in 2012). It’s originally his Raspberry and White Chocolate Melting Cake which was featured in BBC Good Food Magazine as well as in John’s first book, the fabulous John Whaite Bakes.

Here is the original recipe; https://www.bbcgoodfood.com/recipes/johns-white-chocolate-raspberry-cake

I have made the original cake before and it is divine! The filling is a white chocolate ganache but I changed the filling and added a topping instead. This was mainly so I could use the icing sugar and also because I didn’t have enough white chocolate for both the cake and the filling. Not only that, I didn’t have cream in.

In place of the raspberries in the cake I substituted the same weight of blueberries. For the filling I spread one cake with some St Dalfour Blueberry Preserve left over from a hamper I had won before Christmas. I made up some buttercream using the Sugar and Crumbs icing sugar and a splash of food colouring to turn it lilac. I then assembled the cake. I added some stars and swirls to the top of the cake and finished it with whole blueberries and a sprinkling of some white chocolate strands.

Althought the cake looked beautiful, I personally found the buttercream far too sweet and sickly for my taste. I think I might have to rethink my quantities next time.

Happy Baking!

Love Sam xx

White Chocolate Percy Pig Cake.

This cake was an almalgamation of two recipes which I’ve used plenty of times before.  The cake part came from John Whaite’s first book John Whaite Bakes which contains a delicious recipe for a White Chocolate and Raspberry Cake.  The decoration idea came from the second Clandestine Cake Club Cookbook A Year Of Cake which has a fantastic recipe for a Cadbury’s Chocolate Finger and Smartie Cake in it.  This opened up lots of ideas to adapt a design to suit flavours and themes.

I was off to a Clandestine Cake Club event in Leeds which was held in the historic Tetley building. I remember the days of the brewery being open in my childhood when I used to see the shire horses delivering the beer to the local Leeds pubs.  I was very impressed with the bar and restaurant at The Tetley and hope to go back to look around the exhibition soon.

 The theme for this cake club was Childhood Sweets and I chose to incorporate Percy Pigs on my cake.  Incidentally Percy Pigs just celebrated 25 years which gave me the idea.  I was definitely not a child when Percy Pigs came out but my own two children love them and we always buy a bag if we go on a long train journey. I can’t stop eating them!

To assemble the cake together I made up some white chocolate buttercream with Lindt White Chocolate and some Sugar and Crumbs White Chocolate and Raspberry natural flavour icing sugar.  I was so excited to use the icing sugar as it is one of Sugar and Crumbs’ new flavours brought out for this summer.  It smelled wonderful and definitely tasted of white chocolate and raspberries, just heavenly.

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My White Chocolate and Raspberry Percy Pig Cake for The Clandestine Cake Club event I went to a couple of weeks back. The theme was Childhood Sweets.
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All ready for baking and decorating the cake. I used two different recipes for inspiration. In the end I didn’t put any marshmallows on the cake as there wasn’t room for them.
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Percy and Penny Pigs. Funny how these favourite sweets have family names. My grandad was called Percy and my mum is called Penny!
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I used to love Cadbury’s Chocolate Fingers but not now. I hate to say it but the white chocolate ones tasted rank.

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We had our own special room reserved for us at Cake Club.
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My friend Amy’s beautiful Sweet Shop Neapolitan cake. It tasted and looked beautiful.

Here are just a few of the photos of my cake and also of some of the other cakes at the event.  It was a wonderful evening and I enjoyed far too much cake! I still had a sugar high the day after!

Happy Baking.

Love Sam xx