Most Excellent Chocolate Raspberry Cake And Thick Chocolate Icing.

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My daughter turned 14 years old this week. I don’t know where the time has gone? She is turning into an amazing young lady and is way taller than me. She comes in very handy for getting things off shelves and general reaching tasks. I don’t think I will need a step stall for a few years.

As it was her birthday on a Wednesday and her party on Saturday she was lucky enough to get two cakes. One was a rerun of the Cheesecake Shops Rainbow Cake and I made the most lovely chocolate cake for the actual day. I want to put the recipe on here for next time as this is going to be my go-to chocolate cake recipe and it went really well with the thick chocolate icing. Afer a couple of days of being cut, I microwaved a slice for 15 seconds and this turned it into a pudding type cake.

The cake recipe is from the Chelsea Sugar Website and the icing from Yummy Tummy Aarthi. 

The icing is very thick and this is how I intended it to be. It can be spread with a dinner knife dipped in hot water.

I used Lindt Dark Chocolate and Raspberry Chocolate for the cake.

Enjoy. I have to squeeze the dreaded word in somewhere, the jam keeps it moist.

Chocolate Raspberry Cake- Muffinmum.com

125g butter

3/4 cup caster sugar

2 eggs

1 tsp Vanilla essence

1/2 cup raspberry jam, homemade is optional

1 1/4 cups flour

1 tsp baking powder

1/2 cup cocoa

1 tsp baking soda

1 cup milk, warmed

1/2 cup chocolate chips

Cake

Grease and line a 24cm cake tin.

Cream butter and Caster Sugar. Beat in eggs, one at a time. Then beat in vanilla and raspberry jam.

Sift flour, baking powder and cocoa.

Dissolve baking soda in milk.

Fold dry ingredients and milk alternately into butter mixture.
Fold in chocolate chips.

Spoon into cake tin and bake at 180°C for 45 minutes.

Leave in tin on a rack to cool for ten minutes, remove from tin and allow to cool
Ice with chocolate icing when cold.

Thick Chocolate Icing

30 grams butter

1 tablespoon water

3/4 c icing sugar

2 tablespoons cocoa powder ( I love Pams)

Place water and butter in a saucepan on a low heat, gently melt the butter

Sieve cocoa powder and icing sugar

Beat cocoa and icing sugar into the butter mix

This will be thick, slowly add some more hot water if needed

Place in the centre of the cake and work outwards using a knife dipped in a cup of hot water

 

 

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Hummingbird Bakery Books – You Need Them All.

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I have just discovered that I am missing a Hummingbird Bakery cookbook from my collection. Don’t worry, I have fixed things and ordered Home Sweet Home.

These books are the most amazing, mine are full of bookmarks. Everything I cook comes out fabulous and they are an enjoyment just to look at when you need to feel happy. My one regret from my last trip back to the UK was that I didn’t go to the actual bakery when I was in London. Next time I will make it top of my list.

My most recent bakes have been very successful, if I do say so myself.

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Yesterday, I made the Brooklyn Blackout Cake from The Hummingbird Bakery Cookbook (p 54) and it saw off my grumps and was a bit of a challenge. I enjoyed every moment of making it and eating it. It is the kind of cake I would be happy to pay too much for a slice of.

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A couple of weeks ago I also made the Butterscotch Pecan Cheesecake from Cake Days (p174). I did reduce the cheese layer and did 2/3 of the original recipe. I kept the amount of base, nuts and delicious butterscotch layer the same. It was so very good and my friends were all impressed.

So, off you go…… buy them all. I am not going to blog the recipes because you need these beauties in your life.

 

High Teas Society And Me.

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A few months ago I got a surprise message on twitter from a fellow former blogger, Lady Loves Cake. The message was asking if I would be interested in taking over her post as reviewer of all things High Tea in the Wellington region for the High Tea Society. The answer was a swift yes.

After a few emails back and forth and pinching myself a few times, I got my first assignment at Martha’s Pantry. As photography was required I invited my birthday buddy and fellow food focused Brit along, Lucy from Wellington Foodies. We are now a High Tea Team.

Our first experience was lovely and at the same time, overwhelming. We ate, we laughed and were made to feel very welcome. After a couple more reviews we are both more confident and enjoying our journey.

This weekend we will be at another venue scoffing our faces and trying to behave. I can’t wait. Thank you Michelle Milton for giving us the opportunity to indulge.

Here are the reviews Lucy and I have sacrificed ourselves for so far. I would like to say to my personal trainer Tim that I don’t eat it all but we both know that is a lie.

 

Martha’s Pantry

The Intercontinental Wellington

The Gear Homestead

 

 

 

 

 

A Simple Sponge Cake, Old Fashioned Victoria Sponge.

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There are so many fancy cakes out there, sometimes it is easy to get swept away in recipe land and to forget the basics. This post is about the most basic of cakes, the good old fashioned Victoria Sponge.

I learnt to make this cake at such a young age that I don’t remember not knowing how to make it. Miss Muffin makes a mean sponge cake too. It often isn’t the most perfect cake but always tastes good. Don’t panic if your sponges come out looking odd, once cooled and iced it soon recovers.

You can fill with butter cream, jam or what ever floats your boat. We are a raspberry jam with nice thick icing type of family. A sprinkle of icing sugar would be enough really, try it both ways and find your ideal way.

You can increase the size of this cake by adding an egg and increasing the flour and sugar accordingly.

3 eggs  = 170 g of flour, sugar , butter. 18/20cm tin.

4 eggs = 225 g of flour, sugar , butter. 22/23cm tin.

6 eggs = 280 g of flour, sugar , butter. 24/26cm tin.

The cake in the picture was a 3 egg cake.

 

Victoria Sponge Cake - Muffinmum.com

  • Servings: 6-8
  • Print

170 g of softened butter

170 g caster sugar

170 g self raising flour (add 1 1/2tsp baking powder to plain if no SR flour)

3 eggs

2 tbsp milk

1 tsp vanilla extract

3 tbsp raspberry jam (you can use more)

1 c icing sugar

Boiling water

Heat oven to 180˚

Lightly grease 2 x 20 cm (or correct size) cake tin.

 

Beat all the ingredients until the batter is light and fluffy.

Share the batter between the two tins.

Give the tins a little shake to even out.

Bake for 20-25 minutes.

When the cake has pulled away from the edges and a cake tester comes out clean it is ready.

Allow to cool in the tin on a rack for around 15 minutes.

Tip the cake from the tin onto the rack and cool completely .

Place one cake on the plate you wish to serve it on.

Cover this half with the jam and top with the other cake.

Make the icing by slowly adding boiled water to the icing sugar.

Tip the thick icing onto the middle of the cake and let it spread.

Allow to dry and slice and EAT.

 

Apples Again, A Compromise Cake – Apple Crumble Cake

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So, a compromise cake? Mr Muffin loves his apple crumble and work loves my baking. We needed a bit of a lift at work so I promised some baking. Doing a crumble and a cake was great idea and it worked. This cake is not overly sweet, if you have a sweet tooth tip something on it or have a side of ice-cream . Carmel sauce would work well.

Our apples in New Zealand are outstanding at the moment. They are just so good. We had two bags in the fridge and so I did a mix of Braeburn and Granny Smith. This gives a bit of sweetness and a tang from the Grannies. We enjoyed this cake just after it was made but I thought it was better the next day.

Apple Crumble Cake - Muffinmum.com

  • Servings: 6-8
  • Print
Crumble-
120g butter melted and cooled
1/2c light brown sugar
1 1/2 Tsp cinnamon
1/2 Tsp salt
1c plain flour
1/2 c oats
Cake-
1 c plain flour (or SR flour & omit baking powder & baking soda)
1 tsp baking powder
1/4 Tsp baking soda
1/4c granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 Tsp salt
1/3c milk
1/3c canola oil or substitute
1 large egg
1 tsp vanilla extract
2 -3 apples
Grease and line the base of a 8 inch (20cm) loose bottomed tin.
Heat oven to 180.
First the crumble topping, simply mix everything up until it forms crumbs. Leave somewhere safe.
For the cake –
Peel and thinly slice the apples
Mix flour, baking powder, baking soda, sugar, cinnamon, ginger and salt in a large bowl.
In a jug whisk egg and add oil, milk and vanilla. Stir until combined.
Add the wet to the dry and stir until just combined.
Place the cake mix on the base of the tin.
Layer apple slices on top.
Sprinkle crumble mix over the top and press lightly.
Bake until top is brown, around 40-45 mins
Cool in the tin and dust with icing sugar
Enjoy.

 

This is impressive – Carrot Cake Cheesecake.

I had seen recipes for carrot cake cheesecake floating around the internet and I waited for the right time to come to make it. On Saturday night we went around the neighbours for dinner and I volunteered to take dessert, well desserts. One may have turned into three. Not only did I take the cheesecake but also chocolate truffles and forgotten cookies sandwiched with chocolate ganache.

Everything was great and the cheesecake was the star. It was eaten with happy noises and silence. I served it with The Collective’s Vanilla Custard Yoghurt.

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As I said above, I mashed up a few recipes and adjusted to weights and my tastes. I used a lot less icing on the top than others. I felt it was more just for show rather than something that needed to be thick and over powering. My main source was Mel’s Kitchen Cafe. She has very neat photos on her blog that show the cheesecake in all its glory.

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Not the flashes photo.

Carrot Cake Cheesecake - Muffinmum.com

  • Servings: 8-12
  • Print

Cheesecake

450 g Cream cheese at room temp (Philadelphia 250 g x 2 packs)

1/2 c white sugar

2 large eggs

1 tsp plain flour

1 tsp vanilla extract

1/2 cup sour cream

Carrot Cake

3/4 c canola oil

1/4 c light brown sugar

3/4 c white sugar

2 large eggs

1 tsp vanilla extract

1 1/4 c plain flour

1/2 tsp baking soda

1 tsp cinnamon

1 tsp Allspice (or nutmeg/cloves mixed)

1/4 tsp salt

1 cup of grated carrot (2 small carrots)

Cream Cheese icing

50 g cream cheese (remains of packet)

20 g softened butter

1 c icing sugar

1 tsp vanilla extract

1 tablespoon sour cream

Pre-heat oven 170

Grease and line bottom of 8 inch (20cm)  loose bottom tin

60-70 minutes

Cheesecake 

Beat cream cheese, sugar, eggs and flour on high-speed until smooth

Add vanilla essence and sour cream stir until mixed.

Set aside

Carrot Cake

Beat oil and sugars until mixed and smooth

Add eggs, vanilla and beat until light and creamy

Stir in flour, baking soda, spices and salt.

Add carrots until mixed through.

Cream Cheese Icing

(Make this while the cheesecake is cooling)

Whip cream cheese and butter until creamy

Add icing sugar a little bit at a time

When it is lump free add vanilla and sour cream

To Assemble 

Spread roughly half of the carrot cake mixture on base of prepared tin.

Put spoonfuls of half the cheesecake mixture onto the top of the base

Then spoonfuls of carrot cake mix  (do not mix or swirl)

Top with remaining cheesecake mixture

Place tin on top of a baking sheet, give tin a little tap to get rid of air bubble

Place in centre of oven

Check for browning at 1 hour mark

If it is browning and not looking set cover the top with foil

It is ready when there is a little wobble left in a small circle in the centre but not sides.

Remove from oven and allow to cool in the tin

When cool, make icing below, remove the cheesecake from the tin and top with icing.

 

Miss Muffin Turns 12, I Turn To Edmonds Cafe Style Raspberry Swirl Cake.

Image from Edmonds

Image from Edmonds

So in the past week I have bought a birthday cake and made another from a packet mix. Shall I go and sit in the foodies naughty corner? I will defend myself, both cakes have tasted very good and we have enjoyed eating them.

For Miss Muffin’s actual birthday I had to make a cake. Even if you had a fantastic rainbow cake at your Lush party, you still need an actual cake on your birthday. It is the law of birthdays.

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I had a think about what Miss M likes and raspberry came to mind. I thought about buying some freeze-dried raspberry powder and then saw the Edmonds Cafe Style Raspberry Swirl Cake. At around $5.00 a box it was worth the gamble. That gamble paid off.

The cake was simple to make and the raspberry swirl was easy to add . The cake took around 45 minutes to cook and smelt lovely. The icing mix needed extra icing sugar adding as it was over buttery and runny. This was before adding the colour. Once I got the right texture I piped simple roses over the top of the cake and it piped nicely. My piping isn’t that spectacular but it did look good. A little bit more of the icing powder would have meant it could have gone further.

Now for the big one……….. the taste, it is divine. Seriously, it is good. The raspberry is a nice natural taste, the cake is moist and the butter icing is good. I am very impressed. This works out as good purchase and all that was required was eggs, butter and milk.

I look forward to trying more of the Cafe Style Cakes.

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*Please ignore my gaps, it was my first time piping in a very long time. Miss Muffin was happy, it tasted good and she had a two cake birthday.