Tag Archives: Buttercream

Soaked Coffee and Walnut cake

7 Sep

wpid-IMG_20130812_174323.jpgNow, I must emphasise here that this is dedicated to my aunty Lynne. I had been meaning to make my coffee and walnut cake when she visioned for a good year or more (I know, bad niece). Anyway I finally made and and I would say it was definitely worth the wait eh ūüėČ

I used a classic all in one method by Delia Smith, then created a coffee syrup to pour over the two sandwich cakes as soon as they came out of the oven. When they’re still warm, it soaks into the sponge and is deeelishhhh. It was finished off with an indulgent coffee buttercream.

Ingredients:

220g Self raising flour
220g Butter, soft
200g Golden castor sugar
60g Walnuts, roughly chopped
1.5 tbsp Instant coffee mixed with 1 dessertspoon boiling water
4 Eggs
2tsp Baking powder

For the buttercream and syrup:
200g Icing sugar
125g Butter
35gSugar
1tbsp Instant coffee

Method:
1. Cream the butter and sugar together with an electric whisk until the sugar starts to integrate itself into the butter and it’s looking nice and creamy. Add all the dry ingredients and eggs and whisk to combine. Add the walnuts and coffee and whisk briefly to combine.

2. Pour the mixture into two greased and lined baking tins (a lot easier than into one and having to cut the cake in half!) and bake for approx 30mins at 180C.

3. Just before the cake is ready, make the syrup by dissolving the sugar and coffee with 45ml boiling water in a heatproof jug. Pour over equally when the cake is still in the tin pretty soon after it comes out of the oven (it will soak up a lot better)

4. Once cooled, make the buttercream by combining all ingredients and spread with a large knife. Decorate with a few walnut halves and enjoy for a pudding or an indulgent afternoon (or morning) tea.

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A proper Victoria Sponge 21st Birthday Cake (none of that French mousse and fruit rubbish)

10 Apr

One of my friends posted on my Facebook wall on my birthday wishing me a Happy Birthday and hoping that I get the chance to eat a proper, good old British sponge cake. There was no need to worry I tell you what, Mary Berry would be proud of my Mum’s effort transporting my cake through 3 countries to reach me here in Nice, still fresh and a delicious slice of Victoria Sponge (with a twist…) loveliness.

My mum used to always make my birthday cake topped with a ‘horse scene’ (yes, I am a horse girl) I love how, now that I am 21, she thought it was about time I recieved a more grown up cake.

The result – an impressive British Festival scene, complete with porta loos and muddy wellies.

Pretty great eh!Image

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Zingy lemon cupcakes with lemon cream cheese frosting

24 Mar

I must admit, this is the best cupcake recipe I have come across – based on an American recipe book my lovely cousins gave me for Christmas (I usually find American recipes waaaayy too sugary for my liking) these were super refreshing, light and zingy. And not too sweet! Plus the cream cheese frosting is just my fave (not only for carrot cakes!)

The batter only takes ten minutes to make so g’wan, have your cake (12 of them) and eat it (sorry…THEM.)

Ingredients:
160g self raising flour
160g sugar
115g butter
1tsp baking powder
2 large eggs
1tbsp lemon juice
2 tsp lemon zest
120ml whole milk
pinch of salt

For the frosting:
100g cream cheese
2tbsp icing sugar
1tsp lemon juice (you can add more if you want it more zingy – just make sure you frosting is still stiff enough to spread!)

Method:
1. Preheat oven to 180C. Beat together the sugar and butter until the colour has lightened and it has increased in volume. Add the eggs one by one, beating after each addition (make sure they are at room temp otherwise the mixture may curdle.)
2. Add the lemon juice and zest to the egg mixture.
3. In three additions, mix the milk and flour together. All these additional mixing may seem too much but trust me – it is worth the light, fluffy cupcakes you get!
4. Slowly incorporate the flour/milk mix with the egg mix. 
5. Fill cupcake liners so that the mixture is about half way up.
6. Bake for 23 mins! (specific I know…)

When the cupcakes are cooled, use a piping bag or simply spoon the combined cheese/sugar/lemon mixture over the cupcakes.
Decorate with some candid lemon peel if feeling fancy

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Super-quick last-minute birthday butterfly cupcakes

8 Nov


As part of my uni studies, I have been lucky enough to end up in Nice, France for the year (sun, warmth, amazing fresh seafood and Mediterranean veg, not to mention specialist olive oil shops (!) Рmy HEAVEN!)

Tonight is my friend’s birthday meal and it’s quite frankly illegal to have a birthday party without a birthday cake in my eyes (and stomach…)! Patisserie shops are everywhere, my local patisserie has a selection of around 20 bite size variations of larger patisserie, that changes almost every day (I am currently in the process of slowly trying every one…)

However, larger celebration ‘cakes’ – are around 35euros a piece. In France, you can’t really get a traditional birthday Victoria sponge, and my student pocket couldn’t really afford such a splurge on a cake, so I thought it would be a better idea to buy a selection of the mini delights, and make my own last minute, incredibly easy traditional British cupcakes!

Ingredients are minimal, stuff to be found in your cupboard/fridge whatever the day, making it an ideal Sunday afternoon unplanned bake (in France, even in the middle of Nice, EVERYTHING shuts down on a Sunday!)

Makes around 12 large cupcakes –
100g butter softened

140g caster sugar

150g self raising flour (I used plain flour+1tsp baking powder due to the lack of self-raising in France)

2 large eggs

To decorate:
150g butter softened
280g icing sugar
12 frozen (defrost first) or fresh raspberries, or any other berry you fancy!

TIP: Buying a large bag of frozen berries will last you ages, it’s about half the price of fresh berries, and you can keep them in your freezer for whenever you fancy a berry fix!

Method:

  • ¬†Preheat your oven to 180¬†Celsius¬†(fan)
  • In a large mixing bowl, add all the cake ingredients and combine until you have a smooth batter. You may have a add a few drops of milk to make the batter fall ¬†off a wooden spoon when tapped.
  • Line a 12 hole muffin tin with cases and fill each one about 2/3rd full.
  • Bake for around 20-25 minutes, until slightly golden and firm to touch.
  • Whilst cupcakes are cooling on a wire rack, make the buttercream. Soften the butte r in a large bowl, little by little sieve the icing sugar into the bowl, mixing until you have a good consistency. The butterceam should not be too runny. It should be thick enough to hold shape on top of the cupcake.
  • To make the butterfly wings, use a sharp knife to slice off the top part of each cake. Cut that circle in half.
  • Add some buttercream inside the hole that you have just made in the top of the cake, then arrange the two halves on top of the buttercream at an angle to make the wings.
  • Repeat for each cake, then pop a raspberry on each cake and enjoy!

Maximum pleasure with minimum ingredients and time!