Raspberry and Lemon Love Heart Cake- The Clandestine Cake Club A Year of Cake February Bakealong.

 

The Raspberry and Lemon Love Hearts Cake from The Clandestine Cake Club book A Year Of Cake
Valentine’s Day to me is a great excuse to bake.  I don’t like all the commercialism around Valentine’s Day, though. To me if you want to show someone you love them, its the little things every day, not just on the 14th February. Why wait until the 14th February to buy your loved one a bunch of flowers? They’re usually twice or three times the price! My hubby and I once went out on Valentines Day to dinner and it was a complete let down. The meal wasn’t very good, the tables in the restaurant were crammed close together so you felt like you were listening to other people’s conversations. It was expensive and the following day I went down with a stinking cold. So ever since then we make a nice dinner at home and I might bake a cake. But then again we do that at other times of the year. 

This year I decided to take part in the Clandestine Cake Club’s monthly A Year of Cake Bakealong. If you see my last post it explains how the Bakealong works. For the February event we have to send our photos in by the end of the month.  I chose to bake Margaret Knox’s Raspberry and Lemon Love Heart cake which is featured in the book to celebrate Valentine’s Day.

As mentioned in the recipe introduction ” but cake club members know the fastest way to your heart is through your stomach, so it’s an occasion for cakes! Presented with this pink, zingy flavoured fruity gift, your Valentine’s reaction is sure to echo one of the classic  Love Heart messages: All Mine!”

Last September when the Clandestine Cake Club book A Year Of Cake came out we were invited to a special book launch party in Leeds. Everyone was drawn to Margaret’s beautiful cake with its delicate pastel pink icing. But the real treat was inside- the sponge is bright pink! To match the colour, the flavour is also achieved with real fresh raspberries and a hint of lemon. No wonder we loved the cake and it vanished off the table.

I couldn’t wait to bake it myself and was glad that I had the February Bakealong to do it. My husband would enjoy the cake itself but he’s not a fan of sugar paste. He could always take it off though.  

So on Valentine’s Day itself I set to with baking this stunning cake. The cake is baked in two 20cm/ 8″ diameter loose bottomed sandwich tins which were greased and lined with baking parchment circles. 

To make the cake itself I creamed together butter and sugar. To the creamed mixture I added eggs and self raising flour. When this was done, in went the zest of two lemons and some fresh raspberries. Finally I needed to turn the sponge pink, this was achieved with a few drops of pink gel food colouring. For colouring sponges I always use Dr Oetker gels which you can buy in most major supermarkets. 

The mixture was divided between the two greased tins and baked for about 25 minutes. So far so good. When I took the cakes out of the oven though I was a bit worried as the top of the sponge didn’t look pink, it was very pale and was browned. I hoped the inside would look better. I thought maybe I hadn’t added enough food colouring but I thought I’d stuck loads in.

The finished cake though Iots more practice needed with sugarpaste.
  

When the cakes had cooled I turned them out on to a rack and started to assemble the cake. The filling could be either with raspberry jam or lemon curd along with a simple buttercream. I made up some buttercream and found some raspberry jam in the cupboard. I didn’t have lemon curd so raspberry it had to be! The buttercream and jam were spread onto the cakes, they were layered up together and then onto the next stage of baking. 

I then had to colour a packet of white sugarpaste myself. I find this a real pain and can never get it to be even coloured, it t always ends up with little streaks in.  For colouring sugar paste I always use  cocktail sticks and post blobs of the concentrated gel into the icing. Then I knead the colour in but always wear disposable catering gloves so the colour doesn’t stain my hands. Before I discovered that tip and got red food colouring on my hand, it looked like I’d had a nasty acciden

A ribbon around the edge of a cake always covers up my mistakes.

Yayyyy! The colour did turn out pink after all!

As you can see from these pictures above my sugarpaste colouring skills still need practice. At least I managed to cover the cake with with the sugarpaste without having a wrestling match with the rolling pin and lots of swearing. A little tip- that’s why ribbons around the edge of a cake always hides any mistakes!

To finish, I got out my cake smoother to flatten out the surface of the cake and added the Love Heart sweets to the top. There were a few sweets leftover in the packet and lo and behold the children came downstairs when they saw I had spares.   I’m sure they have radar where sweets are concerned.

So did Mr SmartCookieSam enjoy his cake? No he didn’t because he said it was too sweet. But I took the remains to share out at the end of the Cake Club event I was going to the following night. I thought it tasted fab even though I say so myself. 

Would I bake this amazing cake again? Of course I would.

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

Cooking The Books February 2014- Chocolate Macaroons from How To Be A Domestic Goddess.

A week last Friday, when it was Valentine’s Day marked the end of a very busy week for us.  We had just got over a nasty flu virus and were still not feeling one hundred per cent.  The last thing on my mind was Valentine’s Day.  To be honest I don’t really care much for Valentine’s Day, if you love someone you show them every day, not just on 14th February. I do like to buy my hubby a card, we have a nice meal at home and I bake something for him.  It’s usually a big chocolate cake but this year I wanted to make something different.

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Chocolate Macaroons- a pretty Valentine’s Day treat for my hubby.

After I had managed to bake some pistachio and hazelnut macaroons a few weeks back, I was keen to try another recipe.  My hubby was pleased when I bought some macaroons home from Betty’s in Harrogate once and he enjoyed them.  So once again I turned to my trusty Nigella book “How To Be A Domestic Goddess” which I am baking from for this month’s Cooking The Books challenge.  Nigella has a recipe for Chocolate Macaroons within the Chocolate chapter of her book.  These sounded utterly sublime sandwiched together with a swirl of chocolate ganache.

So off I nipped to Morrisons to buy some chocolate and cream to make the recipe.  I had everything else in the cupboard and I hoped that Nigella’s method for making the macaroons would work as well as Lorraine Pascale’s did the previous time.

I needn’t have worried.  The macaroons came off the baking tray perfectly and I spread chocolate ganache in between two shells to sandwich them together.

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Deliciously chewy, the chocolate macaroons came out well. I’m afraid to say my hubby wasn’t the only one who ate them!

When my hubby got home he ate a couple with a cup of tea and said they were delicious.  My appetite had begun to come back after my flu virus so I must admit I sneaked a couple out of the tin, so did my daughter.  They vanished very quickly.  I will definitely bake them again as they worked out so well. I need to try some other flavours, my daughter has asked if I’ll make some raspberry ones.

Happy Baking!

Love Sam xx