I was having a rifle through my (slightly overflowing) cupboard of baking supplies and came across a packet of desiccated coconut that had been in there for goodness knows how long and was about to go out of date; so today’s recipe is borne out of a need to use it up. I dread to think what other packets of expired ingredients are lurking at the back of the cupboard…I really should have a clear-out before it gets stocked up with Christmas baking supplies…although it feels far too early to be thinking about Christmas!…
I was told when going to visit a friend that I “must bring cake”, so of course I jumped at the opportunity to do some baking! He LOVES chocolate so I made one of the most chocolaty things I could think of – quadruple chocolate cupcakes… Soft, dark chocolate cake surrounds a centre of gooey dark chocolate ganache and the cupcake is topped with swirled milk and white chocolate swiss meringue buttercream. They are insanely good! Seriously, among the best cupcakes I have ever eaten. Ever….
I’ve been a bit late to the pumpkin party this year, although I cook with butternut squash a lot (it’s my favourite vegetable), I don’t often bake with it, but I decided to remedy that this week with a loaf of pumpkin bread (I say bread but I would call this a loaf cake…) and now I’m kicking myself for not getting in the game sooner because this cake is delicious…Seriously, seriously good!…
Sometimes I get the urge to bake something utterly over the top, this time, I wanted to make something GREEN…The cake stash was getting low so I knew that it had to be some form of cake…What’s green…? Mint. What goes with mint…? CHOCOLATE! So….mint choc chip chocolate zebra cake was born. The cake itself is an impressive looking hidden design of alternating layers of chocolate and peppermint sponge, covered in mint choc chip buttercream and topped with chocolate ganache and peppermint chocolate bark. Minty chocolate heaven….
I like Halloween (being a gothess I suppose that’s a given!), but I prefer the more elegant side as opposed to the gory one – deep colours, vampires, witches etc. I wanted to bake something that was Halloweeny, but also attractive, so I went for red velvet cupcakes decorated with red and black two-tone roses. Both roses and the colours red and black are very prevalent in gothic imagery.
I’d been itching to try this two-tone piping effect for a while now and thought that it would work perfectly with these cupcakes (my piping technique really needs some work though…)….
My fiancé doesn’t get excited by food like I do, while I want to try everything and have the most enormous, varied list of things that I want to bake that I am unlikely to ever be able to work my way through, he is a little more set in his ways about what he likes. One of the things that he does love is chocolate cake, and he has requested that there always be a supply in the freezer in case a craving hits….
I am always on the lookout for recipes that use up egg whites as I hate to waste them and after making blackberry ice cream the other day I had four whites leftover that needed to be used. These cherry cakes were perfect. They are made using a slightly odd method, meringue is stirred into batter that is made with the addition of natural yoghurt, but it results in a very light, delicate, moist cake and also helps prevent the fruit from sinking….
I was out walking Ringo whilst visiting my parents in West Sussex last week, lamenting that I hadn’t had the foresight to bring along a container so that I could pick blackberries when I realised that an unused dog-poo bag would do nicely. I managed to pick over a kilo of berries there were so many; but then I had to decide what to do with them all! I chose to make three things to use them all up, this cake was the first….
One of the problems with making your own ice cream is what to do with all the leftover egg whites. Meringue is the obvious option but I am not a massive meringue fan and although I have never had any problems making it in the past, with the crappy oven I currently have I just can’t seem to get the temperature right for meringue; it goes from being too hot so that it burns, to too cold so that it doesn’t cook at all, with no middle ground or temperature sweet spot….
When I am bored, I bake. Earlier on in the week I was in one of those moods where I just don’t know what to do with myself when I realised that it had been far too long since I last made a cake; I wasn’t in the mood for something fussy, or iced, or complicated. I wanted a simple, rustic, hearty cake, this fit the bill exactly. Toscakaka is a traditional Swedish cake comprised of a light, buttery, moist vanilla sponge topped with an addictive, gooey, crunchy, caramel almond praline. It is delicious with coffee, but equally good served warm with some vanilla ice cream….