I have no idea where the past two months have gone. I am always vaguely aware that the older we get, the smaller a proportion of our life a month becomes. When we were five years old, a year felt infinite. But now, I’ve already made plans that lie six months ahead, and that time seems hardly a blip in the scheme of things. The years have become busy and blurred, and I often seem to find myself looking forward to a point several days or weeks or even months ahead. I’m trying vigilantly to stop this pattern, because it becomes too easy to wish life away trying to attain the next goal, experience the next milestone and arrive at the start of the next adventure. Life is now, and now is fantastic.
A flower-adorned Lemon and Raspberry Naked Layer Cake! I made this delightfully pretty tower for a recent pot-luck dinner, after dreaming about its creation for a few months. Layers of light and zesty lemon cake are enveloped in slatherings of raspberry cream cheese frosting; the combination of sweet and zingy flavours is so simple but absolutely foolproof. And yum. Very yum. I also love naked cakes. They’re so unassuming and modest, sitting delicately in their light coat of frosting, giving admiring passers-by a peek at the beauty of their concealed layers. They also lend themselves wonderfully to decoration, and I had such fun arranging these seasonal blooms from my local florist atop the cake’s surface!
This cake definitely deserves an exclamation mark in the title. And a few more here!!!!!! Because it’s just so darn happy! And pretty! And bright! This big guy is a mountain of rainbows and sugar, but his true beauty is in his simplicity. Four layers of my favourite soft chocolate cake sandwiched together with vanilla bean swiss meringue buttercream, millions of sprinkles and some ever-so-fancy chocolate freckles from Australia’s own Haigh’s Chocolates. It’s the kind of cake you bake when you’re buzzing and bursting with glee, but can’t be stuffed with extravagant flavours and technical flourishes. It’s just simple, honest, delicious goodness.
Cake just got cray cray. Welcome to a new recipe full of chocolate cake layers,chocolate sprinkles, chocolate ganache and swiss meringue butter cream packed with smashed oreo cookies. It’s a carnival of culinary happiness that will make your inner child giggle with delight. And it’s just quite frankly delicious. I kept helping myself to ‘another slither’, until I’d essentially eaten a third of the darn thing. And then I slathered the off-cuts in leftover buttercream. So yes, this Crazy Cookies and Cream Cake and I become rather well aquainted!
This pretty little sponge cake is delicately light, delightfully fruity and quite frankly scrumptious. Don’t be afraid of attempting the ever-so daunting sponge and it’s poorly understood pal, the passionfruit curd. Both recipes may seem like technical challenges beyond your reach, but I’ve detailed a few key steps that should allow you to sail straight to baking bliss. And the result is worth it; the slight tartness of the passionfruit curd and fresh blueberries are a wonderful complement to the velvety whipped cream, which I’ve laced with vanilla bean. Served up with a cup of tea on a warm summer’s day, this cake couldn’t get any more… lovely.
Before you raise your eyebrows in suspicion of this cake’s unusual secret ingredient, let me argue its case. I was served this Dark Chocolate and Beetroot Cake upon arrival in London last year. It was baked lovingly by my cousins, drizzled with dark chocolate ganache and intricately decorated with a white chocolate welcome message. I was so taken aback by how incredibly rich and velvety the first bite was. The idea is not to actually taste the beetroot, but there is a dark, seductive, earthy tone to the cake that is utterly delicious.
This is no ordinary chocolate cake; the four layered tower is held together by a rich and velvety dark chocolate buttercream, laced with cinnamon and chilli, and topped with toasted fluffy marshmallows. The result is a subtle, intriguing and devilishly delicious combination of sugar, spice and heat. A Mexican Hot Chocolate Cake that promises seduction, fascination and admiration. On a separate note, it’s ridiculously fun setting fire to the marshmallows just prior to serving. Technically you should hold a flame torch/match over the marshmallows until they just start to toast. But obviously I got a bit overexcited by my new toy, and ended up frantically blowing out the flames that threatened to engulf my latest creation! Not sure I’m old enough to play with fire without supervision.
I’m back! After a few weeks of resting the old broken arm, I am now mobile and full of energy and ready for some serious baking. I thought I’d crash back onto the blogging scene with something fancy, so I present to you this monstrously imposing and ridiculously delicious absurdity of a creation; 2 layers of rich, fluffy chocolate cake sandwiched together with slatherings of peanut swiss meringue buttercream, filled with raspberries, shredded coconut and mini marshmallows. I couldn’t help but drizzle the whole thing in dark chocolate ganache prior to piling rocky road and crunchy peanuts on top… Whoops.
7000 views later and a small but swanky little creation to celebrate; three layers of fudgey, rich, chocolate buttermilk cake, stacked between slatherings of silky chocolate swiss meringue buttercream. If there’s one thing I enjoy more than chocolate swiss meringue buttercream, it’s a collaboration of white, milk and dark chocolate swiss meringue buttercream all in the one cake. The buttermilk cake is soft and moist, and has very little sugar and lots of cocoa so is quite intense, perfectly offsetting the sweetness of the frosting.
If you like your cakes pretty, pink and delicious, then take a moment to imagine this; three layers of velvety coconut cake held together by fresh raspberry buttercream, wrapped in a whisper of white chocolate ganache, to which sweet little coconut flakes cling. Top the darling creation with delicate raspberry meringue kisses, and you have an irresistible collaboration of a few of my favourite things. Continue reading →