Everyone loves a Victoria Sandwich, it’s the nation’s favourite cake. But I have a confession to make. In all my years of baking I’d never made one before – until my farewell party that is.
Kale may not be the most obvious thing to put in a cake, but as many of you will know, I’m all for adding nutritious ingredients to my bakes. Flavour and texture are massively important, but I do derive quite a bit of pleasure from a naturally colourful cake. This kale apple cake with apple icing hits the spot on all counts.
First of all I’d like to wish you all a very Happy Easter. Yesterday, I made a chocolate fudge cake with chocolate cream cheese icing. It’s destined for Easter tea with my mother and some friends later today. I think it’s going to be a good one. I also have an easy and fun Easter competition for all baking enthusiasts. The prize is the Mary Berry Collection afternoon tea set that you can see in this post, plus a possible added bonus. Read on.
Mother’s Day is fast approaching and I can’t help but think of cake. I feel something light and spring like is needed. I know, how about a lavender honey cake scented with lemon and smothered in honey cream cheese icing? Sorted.
Happy Mother’s Day to everyone. I’ll be heading off to visit my mother shortly. I was going to take her out to lunch, but turns out she hadn’t realised the significance of the day and has invited friends over. So I decided to make her an ultra healthy, dairy-free, grain-free and refined sugar-free vegan cake instead. Why? Because I felt like it and thought it would make a nice change. So this chocolate coconut cannellini cake is what she’s getting.
When I chose butter as this month’s We Should Cocoa ingredient, I didn’t have anything specific in mind. But when I woke up yesterday, I wanted to bake and I wanted to bake something decadent. It’s been a long time since I made a full on layer cake and this triple chocolate cake is perfect for Valentine’s Day or any other occasion when you want to show how much you care for the ones you love (if not perhaps their waistlines).
Why, I’m now wondering, have I never made Black Forest gateau before? It’s a fabulous bake; not only is it very tasty but it’s also relatively simple to make.
When I was asked to bake a cake for a rather sad occasion last week, I thought I’d try out one of Will Torrent’s recipes, or two of them in fact. I adapted his Nans’ chocolate fudge cake recipe to make it into a three layered cake, then topped it with a chocolate glaze from his recipe for salted caramel & rum top hat cake.
This is another recipe adapted from my vintage Christmas stocking present which I made back in January – yes I do have a few unposted recipes that have been hanging around in my drafts folder for far too long. I know Bonfire Night has now passed, but this seems a very suitable cake for this time of year, bonfire or no bonfire.