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

My Favourite Treats Chocolate Birthday Cake

Now for the last challenge in my Cooking The Books challenge using Jo Wheatley’s  A Passion For Baking.  I had already signed up to take part in a Virtual Cake Event with The Clandestine Cake Club which was taking place this weekend.  This is designed for members who can’t always get along to a cake club or if there isn’t one in their local area.  I love taking part and this month was a great theme- Sweet Shop Fantasy!  As soon as I signed up I began to think about what sweets I could use in and on a cake.  After lots of choosing I narrowed it down to two favourites: Percy Pigs from Marks and Spencers and Revels.  Though I nearly went with Maltesers but then again I wanted a cake flavour I’d never made before. So, to tick off more than one box I chose to bake a recipe from A Passion For Baking using the Chocolate Birthday Cake recipe in the Celebration Cakes chapter of the book.

My daughter was working today and was out all afternoon so my son came and asked if he could bake me a Mother’s Day cake.  I explained that I only had enough eggs and butter in to make a chocolate sweetie cake but if he wanted to he could bake this cake for me. He has made a chocolate cake before and did a great job so I let him loose in my kitchen!

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Choice of sweetie decorations? Do we go for Revels or Percy Pigs? Or both?

Well, first things first! If you’re a sweet toothed gal like me, DO NOT open the packets and put the sweets into a bowl to make them easier to handle. This is fatal!  As soon as that packet was open, my hand slid over to the bowl. Once I had tasted one Percy Pig, then I had to have another.. and another!  My son did the same. Before we knew it half the packet of Revels and Percy Pigs had disappeared down our cakeholes!  So I went into my baking cupboard and found a couple of packets of M&M’s!  These were meant to go in cookies donated to a coffee morning over the Easter holidays.  Now there would be enough to go on the cake.

My son, who is nearly 14 really enjoys being in the kitchen and sometimes cooks the tea on a Saturday night or bakes the odd cake for us.  He did ask me for instructions like “What does creaming mean?” and he asked if he was doing the chocolate ganache right for the icing. He was. I didn’t need to stand over him or watch him as I knew he would be fine.

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My son decorating the chocolate cake with ganache.
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The ganache (melted plain chocolate and double cream) filled and topped the cake. He then added the sweets to the top of the cake.

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Percy Pig sweets were put in the middle and round the edge of the cake with all the Revels and the M&M’s round the outside.
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Once decorated we had a slice with a cup of tea as a mid afternoon Mother’s Day treat. It was gorgeous.
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Ooops! Naughty, naughty! I caught my son nicking some M&M’s off the top of the cake!
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Get your hands off my cake!!!
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The rest of the cake what was left over. Put away in a tin for another time. Don’t think it will last long though!

I was very impressed with the flavour of the cake and the bright sweetie colours against the dark brown chocolate.  Definitely a Sweet Shop Fantasy for me and a wonderful treat for Mother’s Day.  Back on that diet again tomorrow- famous last words!

Happy Baking!

Love Sam xx