Individual cakes are always popular. Something to do with their cuteness and that the cake is just for you. There’s no need to share. They’re a good introduction to baking for kids and great for bake sales too.
#CookBlogShare is a weekly linky party where the food love is liberally shared. We have a look, possibly a taster and comment on each other’s posts. If you have a recipe to share, this is the place to do it.
Yes, it’s me doing a round-up once again. I still miss those #WeShouldCocoa days. Thanks to everyone who shared recipes in last week’s linky. There’s plenty there to get my teeth into. But this week I’m highlighting individual cakes.
Recently on Tin and Thyme
With so many of us at home now, baking has never been so popular. I don’t know about you, but I’m finding it really hard to get hold of flour, yeast and eggs. With this in mind I recently posted thirty egg-free cake recipes that you might find useful.
There are other ingredients that are hard to get hold of at the moment too and lots of us are relying on store cupboard staples. My easy one pot ramen is not only tasty, but it’s really quick to make. Fifteen minutes from start to finish is pretty impressive for a delicious and nutritious home cooked meal.
Spring is a wonderful time. Thank goodness for the lovey sunshine we’ve been experiencing over these past few weeks. It does make staying at home a lot easier. As dandelions carpet the grass and fields, my recipe for dandelion honey has become very popular. It tastes just like honey, only it’s much cheaper. It’s a useful alternative for vegans too.
Finally, this time of year can’t go without a mention of one of my favourite spring crops, rhubarb. We recently harvested the first sticks from our new allotment. And really, there was only one thing to make with them – rhubarb crumble.
Easy To Make Individual Cakes
I’ve highlighted four individual cakes here which are perfect for all of the reasons mentioned at the top. All of them are super easy to make and ideal for both young and old.
Orange & Raspberry Friands
So lets start off with some fancy friands from Gluten Free Alchemist. These orange & raspberry friands may seem a bit posh, but they’re incredibly easy to make and taste delicious. They’re also great for using up any leftover egg whites.
Kate says they may “look like posh cupcakes cupcakes. Indeed, I have seen them described as such on other websites… But trust me. These are not cupcakes. Their texture and flavour is altogether different“. As they’re mostly made with ground almonds, it’s easy to make them gluten-free.
Small Batch Vanilla Cupcakes
Vanilla cupcakes are a classic and every baker will have their favourite recipe. As Cat from Curly’s Kitchen says though, you don’t always want as many as twelve. “For those times when you don’t want to bake a full batch of twelve cupcakes, these small batch vanilla cupcakes are perfect”.
Isn’t the swirly buttercream icing lovely?
Vanilla Butterfly Fairy Cakes
I said vanilla cakes were popular and here, just to prove the point, are some vanilla butterfly fairy cakes from Feast Glorious Feast. Chloe said butterfly cakes were the bake she most liked to make when she was a kid. “There was always something special about getting to cut the tops off little buns, add buttercream then create and stick the wings back on“.
Fairy cakes always make me feel nostalgic for days long gone. Days when the sun was always shining or there was enough snow around to make a proper snowman.
White Chocolate & Strawberry Flapjacks
OK, strictly speaking a flapjack isn’t a cake. But these white chocolate & strawberry flapjacks fit the bill in all other respects. They even have icing. As Kat from The Baking Explorer says, “the great things about flapjacks is that you don’t need flour or eggs to make them“. Now what was I just saying about hard to buy ingredients?
The flapjacks are made with dried strawberries and topped with a layer of white chocolate. That’s fancy enough for anyone I reckon.
Bread and Soup
If after all this sweet stuff, you’re craving something savoury. How about homemade bread and soup for lunch? I’m massively tempted by the two recipes from Jo’s Kitchen Larder this week. Wild garlic soup and easy wholemeal bread. Both are vegan and the bread is a no knead one.
Easy To Make Individual Cakes
I hope you enjoy this week’s #CookBlogShare and that you feel inspired by one of these recipes for individual cakes. They’ve certainly made me want to head to the kitchen and indulge in some baking.
Four Individual Cakes. PIN IT.
#CookBlogShare 2020 Week 16
How to join in
You can link up any foodie posts you have. Both old and new posts are welcome as long as they have not been linked to #CookBlogShare before.
- Link up a recipe or foodie post by clicking the blue ‘add your link’ button below and following the instructions. You can link up to 4 posts, either old or new.
- Add a link from your post back to this post. This helps everyone else find it and link up too.
- Add the #CookBlogShare badge to your post (code below – for WordPress copy and paste the code below into the text view of your post).
- Comment on some of the other recipes linked up here (at least 2 for each link you add but the more you can the better) and generally share the love with a bit of social media action.
- Comment on either this post or one of the posts labelled HOST in the linky.
- Have fun and get ready to Cook Blog Share.
What you can expect
I will endeavour to visit every post that’s linked up this week and pin the recipes to the Pinterest #CookBlogshare board. I’ll try to comment on all of them too. You might even get some yums, flips or mixes.
If you tag me on Twitter at @choclette8 using the #CookBlogShare hashtag I’ll do my best to retweet.
I’m really looking forward to seeing all the recipes you share this week. Have fun and thank you for joining in with #CookBlogShare.
Share the love
By joining in you are giving the #CookBlogShare hosts permission to use your pictures in a round up and on social media, if your recipe is selected to be featured.
Please use #cookblogshare when sharing your recipes on Instagram. We could all do with some help there. Once you’ve posted, quickly hop over to the #CookBlogShare feed. Like as many as you can and comment on any that particularly catch your eye.
Do post your recipes on the Cook Blog Share Facebook Page if you’d like to.
Your host next week will be Jacqui at Recipes Made Easy.
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