Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut, perfect any time of the year. Most especially when shared with friends and a great cup of tea. Recently having seen a list of the most popular cakes depending on season, there wasn’t any surprise when Lemon Drizzle made all four lists.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut perfect for sharing.

Since this week is National Doughnut Week, a baked giant doughnut was the desired way to celebrate in our home. Honestly though, it’s never difficult eating a doughnut! Still this had to be a celebratory doughnut. As mentioned before, lemon drizzle is not only the Nation’s favourite, it is ours too, here at home.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Even on an overcast day, this Lemon Drizzle Whipped Cream Filled Giant Doughnut is full of sunshine.

Light, lemon sponge, filled with the best lemon curd from Hawkshead Relish piped, whipped cream. Topped with another deliciously lemon sponge and then drizzled in fresh lemon icing. Finally, finished with colour co-ordinating sprinkles, for fun and added crunch.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
The whipped cream cuts through the delicious tart lemon flavours.

The silicone moulds needed to bake this giant doughnut are available online, Amazon or from Lakeland. Inexpensive and easy to use, I can guarantee you will not regret buying. If that is beyond your means then this doughnut can be baked in two 7-8″ sandwich, cake tins. Perhaps add the moulds to a birthday or Christmas list?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut dessert anyone?

Due to the flavour and presentation of this bake, it is perfect to serve for dessert, or any time you have friends or family pop round.

Recipe: Lemon Drizzle Whipped Cream Filled Giant Doughnut serves 8-10

200g/7oz Unsalted Butter softened to room temperature – plus a little extra to grease the moulds

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

1 Large Lemon scrubbed clean – zest of whole lemon and juice of half used in the Sponge batter

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • First of all, grease the silicone moulds well, with softened butter.
  • Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
  • Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
  • Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
  • Divide the mixture between the two moulds and place them on baking trays. Unless you’re trays are large enough to accommodate 2 moulds without squishing them.
  • Place the baking trays, evenly spaced in the preheated oven.
  • The doughnut sponge will take between 30 and 40 minutes to bake.
  • The sponge is baked when golden in colour and springs back from a light touch.
  • Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Creating, making and baking the giant doughnut.
  • While the sponges are cooling, the lemon drizzle icing can be made.
  • Weigh the icing sugar into a bowl containing the juice of half a lemon.
  • If desired add, no more than the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
  • Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
  • Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
  • For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
  • Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
  • When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
  • Place the bottom doughnut sponge, flat side up on a serving plate.
  • Spoon the lemon curd on top and spread with a knife so that it covers evenly.
  • To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
  • Now place the top of the doughnut evenly on to the base.
  • Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
  • Scatter sprinkles over the drizzle icing while it is still wet. This ensures that the sprinkles will stick to the icing.
  • Finally stand back and admire your beautiful handiwork!
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Building and decorating the Lemon Drizzle Whipped Cream Filled Giant Doughnut.
  • Serve this delicious doughnut chilled and with a smile.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
A generous slice of Lemon Drizzle Whipped Cream Filled Giant Doughnut.

Such a sunny and beautiful treat. Why wouldn’t you want to share it?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut ooh so good.

If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:

Strawberry Whipped Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Strawberry Whipped Cream Giant Doughnut comes with a Gluten Free recipe included.

Chocolate Hazelnut Baked Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut.

Raspberries and Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Raspberries Cream Giant Doughnut.

I hope these delicious recipes have shown how versatile the silicone doughnut moulds can be?

The gluten free recipe for the Strawberry Doughnut, should also work well for both the Raspberry and Lemon Drizzle. Please ensure that any decorations, baking powder are certified gluten free. I am sure that anyone on a restricted diet, would be thrilled with a giant doughnut as a birthday cake!

Sammie xx

 

Share This Facebooktwittergoogle_plustumblr

Raspberry Coulis Drizzled Mixed Berry Pavlova

A very Happy New Year to all of my readers. May this coming year bring good health, peace, love, lots of fun and feasting. I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. With that in mind I have a beautiful dessert recipe for you that is a complete knock-out. What better way to celebrate than with my Raspberry Coulis Drizzled Mixed Berry Pavlova!

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova a refreshing dessert.

A delicious combination of textures and flavours. Starting with the crunchy meringue shell that hides a marshmallow innner, it is draped with thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Creating a tastebud sensation with each mouthful. This elegant dessert is light and yet fulfills that need for something sweet at the end of a meal.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova perfect for a celebration.

Beautifully adorned with fresh, ripe berries, the sweetness of the pavlova is offset by the raspberry coulis. Quick and easy to make, it utterly transforms the finished dish. As well as adding to the aesthetic of this stunning pavlova. The coulis cuts through the richness of the cream, while providing balance against the sweetness of the dessert.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova piled high with fresh fruit.

Pavlovas are not difficult to make, requiring only a whisk and patience. The reward they give, in return for effort, is almost embarrassing! Any cracks that develop are easily covered and the cream covered meringue can be topped with any fruit desired. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.

This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensured this was no ordinary dessert. A fabulous celebration of the year passed and the new year to come.

Recipe: Raspberry Coulis Drizzled Mixed Berry Pavlova serves 8

For the Pavlova:

4 Large Free Range Egg Whites at room temperature

1tsp Lemon Juice

200g/7oz Caster Sugar

1tsp White Wine Vinegar

1tsp Cornfour – certified gluten free I use Doves Farm

400ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary

For the Coulis

200g/7oz Raspberries

1tbsp each of Fresh Lemon Juice and Tap Water

1tbsp Caster Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.
  • Next in a scrupulously clean large bowl add the 4 egg whites.
  • Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on high until the meringue is shiny and glossy. Rub a little of the mixture between your thumb  and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.
  • Next, whilst still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.
  • Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.
  • Use a clean metal spoon to scoop the meringue on to the centre of the circle marked baking parchment.
  • Now use a pallet knife to spread the mixture evenly to form a disc, building up the sides so they are slightly raised.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Creating the Pavlova shell.
  • Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3.
  • Bake for 1 hour and 15 minutes – DO NOT open the oven door whilst baking.
  • Once the baking time has elapsed the meringue then needs to cool slowly. This will help avoid cracking. Turn the oven off and allow the pavlova to cool completely in the oven.
  • Tip: it is handy to make the pavlova the night before it is needed, as it can cool overnight in the oven.
  • Making the Coulis:
  • While the meringue is cooling, tip the raspberries, lemon juice, water and sugar into a small saucepan.
  • Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. Once the mixture has bubbled to a boil, turn the heat off.
  • Strain the raspberry mixture into a heatproof bowl, through a sieve. Press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Making the Raspberry Coulis.
  • Assembling the Pavlova: Note assemble the Pavlova no more than 3 hours ahead for best results.
  • Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.
  • Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.
  • Spoon over the thickened cream so that it fills the central well in the pavlova.
  • Add the prepared berries, arranging so they look attractive.
  • Finally, drizzle over the raspberry coulis, encouraging it to drip  down the sides of the Pavlova.
  • Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova sliced and ready to serve.

A delicious, refreshing dessert, that is a wonderfully light way to celebrate and makes a great change from cake.

Store any remaining Pavlova in the fridge and eat within 24 hours.

If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:

Lemony Strawberry Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Chocolate Pavlova

Strawberry Eton Mess

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Strawberry Eton Mess

Pavolvas are extremely forgiving. However, if they should crack and crumble beyond repair, simply make an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.

Since this recipe can easily be made gluten free, it is a great way of providing dessert, without excluding people who have dietary restrictions. At Feasting is Fun the aim is to create recipes that more people can share and enjoy. On that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.

Whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation

Sammie xx

 

Share This Facebooktwittergoogle_plustumblr

Chocolate Heart Cake

If you love someone and they love chocolate –  THIS is the cake to bake for them – Chocolate Heart Cake.

Chocolate Heart Cake the perfect way to show someone you love them www.feastingisfun.com
Chocolate Heart Cake the perfect way to show someone you love them www.feastingisfun.com

So my hubby’s birthday was at the start of the year AND I didn’t make him a birthday cake.

I Know!!!!

We still had nearly a whole Christmas cake left and we had chocolate, in all it’s delicious forms, everywhere. Hubby wanted a chocolate cake for his birthday, I was struggling with the remnants of Christmas past that were, increasingly, threatening to take over every cupboard and side table in the house.

Breath……in……..and…..out.

Phew I was in danger of being over dramatic there?

What a difference a week makes.

3 teenagers and hubby had made significant inroads, on the chocolate abundance. Time to bake cake. Chocolate cake!

It was late.   Delayed.   Belated.   Not on time.

There was no getting away from it, I needed to pull out all the stops and come up with an I Love You and I’m sorry it’s late, birthday cake.

Pretty sure I nailed it with this fudgy, moist, rich, Chocolate Heart Cake.

Chocolate Heart Cake an expression of true love in cake form. www.feastingisfun.com
Chocolate Heart Cake an expression of true love in cake form. www.feastingisfun.com

Too near Christmas and this cake would have been too much. Deeply chocolatey and slathered in a smooth, yet decadent chocolate ganache, accented with little white chocolate hearts. This Chocolate Heart Cake is perfect for all true chocolate lovers.

Chocolate Heart Cake happiness was easy to find in a single bite of this cake! www.feastingisfun.com
Chocolate Heart Cake happiness was easy to find in a single bite of this cake! www.feastingisfun.com

Very fortunately for me, my wonderful husband was happy to wait for his cake. Not only is he the one and only true love of my life, he is the kindest, most patient, loving man I have ever known.

Girls don’t settle for second best, or never give proper attention to the man you are with – in the hope that someone better will rock up. When you find someone who loves you, for you, with all their heart, hold on tight and never let go.

Just sayin’.

Back to all matters cake. I was going to wait until Valentine’s Day to post this recipe, then I remembered my heart tin, which I bought very cheaply, in the January sales last year.

So if you like this cake, want to make it and see a heart tin in the sales, grab that bargain!

Chocolate Heart Cake candles, singing and merriment. The ingredients of a successful birthday cake www.feastingisfun.com
Chocolate Heart Cake candles, singing and merriment. The ingredients of a successful birthday cake www.feastingisfun.com

Recipe: Makes 1 Chocolate Heart Cake – serves 10-12

225g/8oz Unsalted Butter at room temperature, plus a little extra to grease the tin

225g/8oz Light Soft Brown Sugar

4 Large Eggs – I use free range

150ml/5fl oz Sour Cream

1tsp Vanilla Extract

125g/5oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

1/4tsp Salt

75g/3oz Dark Chocolate

75g/3oz Milk Chocolate

150ml/5fl oz Double Cream

50g/2oz White Chocolate

Method: Preheat oven to 175C/160C fan

Grease the pan and line the base with baking parchment.
Grease the pan and line the base with baking parchment.

Cream together the butter and sugar until pale and fluffy.

Crack the eggs into a jug, gently whisk to break up.

Add the sour cream and vanilla extract to the eggs and stir to combine – wet ingredients.

Place the flour, cocoa powder, baking powder and salt into a sieve  – dry ingredients.

Sift one third of the dry ingredients into the creamed sugar and butter.

Add half of the wet mixture to the bowl.

Mix gently until combined.

Repeat the addition of dry and wet ingredients.

Mix until combined and then slowly mix in the last of the dry ingredients.

 

Spoon the chocolate cake batter into the heart tin.
Spoon the chocolate cake batter into the heart tin.

Place the cake into the oven and bake for approx. an hour.

The Chocolate Heart Cake is baked when it springs back after being lightly pressed. www.feastingisfun.com
The Chocolate Heart Cake is baked when it springs back after being lightly pressed. www.feastingisfun.com

Don’t worry if there is a slight jiggle to the cake, as long as it springs back when pressed.

Remove the cake from the oven and allow to cool for 30 minutes.

Chocolate Heart Cake turn the slightly cooled cake out, bottom side up, onto a cooling rack.
Chocolate Heart Cake turn the slightly cooled cake out, bottom side up, onto a cooling rack.

Take care when turning this cake out, as it is very moist, with an almost ‘brownie like’ texture.

Allow the cake to cool completely before decorating.

Place the double cream, milk and dark chocolate into a heat proof bowl set over a double boiler see here for detailed photos.

Stir constantly, removing the bowl from the heat when the chocolate is two thirds melted.  Keep stirring until all the chocolate is melted into the cream.

Set aside until slightly cooled and thickened.

Place the Chocolate Heart Cake onto a board or cake stand.

Pour the slightly cooled, thickened, chocolate ganache onto the cake.
Pour the slightly cooled, thickened, chocolate ganache onto the cake.
Smooth the ganache over the top of the cake, allowing it to just edge over the sides.
Smooth the ganache over the top of the cake, allowing it to just edge over the sides.

I used the back of a spoon, however, a palette knife would have given a smoother finish. Note to self!!

Melt the white chocolate, in a small heatproof bowl, in the microwave, set to medium. Nuke in 20 second bursts, stirring after each one, until the chocolate is two thirds melted.  Remove from the microwave and continuously stir until the chocolate is melted and smooth.

Starting at the centre of the heart dip, drip, using a teaspoon, a small circle of white chocolate onto the cake. Approx. 1cm diameter.

Using a cocktail stick and starting just above the circle, drag the stick through the white chocolate to create a wispy heart accent.

Creating the wispy heart decoration.
Creating the wispy heart decoration.

Add as many heart accents as you like. The overall cake will look better if decorated in a symmetrical pattern.

Move the cake to a cool place to set.

Chocolate Heart Cake who will you make this cake for? www.feastingisfun.com
Chocolate Heart Cake who will you make this cake for? www.feastingisfun.com

My husband was thrilled with his birthday cake.

It not only looked fantastic, but tasted deeply chocolatey too!

Do you enjoy baking for loved ones and if so what do you like to bake?

If you like this Chocolate Heart Cake, here are some others you may enjoy:

Chocolate Sparkle Cake

Marbled Chocolate Bundt Cake

Malted Marbeled Chocolate Cake

I hope you have fun making and baking delicious cakes for all your loved ones.

Sammie xx

 

 

Share This Facebooktwittergoogle_plustumblr

Chocolate Sparkle Cake

Ooh hello my lovelies, have I got a treat for you today? Yes of course I have and a dazzling one at that. Welcome to my Chocolate Sparkle Cake!

Chocolate Sparkle Cake as delicious as it is easy to make! www.feastingisfun.com
Chocolate Sparkle Cake as delicious as it is easy to make! www.feastingisfun.com

It’s ok you can read through once you’ve looked at all the photo’s – I would!!!

This cake was inspired by Bonfire Night ( November 5th if you’re not from the UK). Our children were being taken to an amazing fireworks party by my wonderful sis and bro-in-law, along with their cousins.

Whilst they were out I wanted to make a cake, that on their return would make them say “Wow” and remind them of the fun they’d had.

Chocolate Sparkle Cake just look at the fudgey, soft, chocolate glaze and moist tender cake. www.feastingisfun.com
Chocolate Sparkle Cake just look at the fudgey, soft, chocolate glaze and moist tender cake. www.feastingisfun.com

So being our children meant this had to be a Chocolate Cake. I wanted a deep, chocolatey, moist cake, smothered in thick, glossy, chocolate ganache and then topped with as many sprinkles I could get my hands on.

Thus the Chocolate Sparkle Cake idea was formed in my head.

Chocolate Sparkle Cake slices beautifully, perfect for sharing. www.feastingisfun.com
Chocolate Sparkle Cake slices beautifully, perfect for sharing. www.feastingisfun.com

Knowing that I didn’t want a layer cake, it was important to ensure the cake itself was as moist as possible. Adding cocoa to any batter has a drying effect, so to counter that I added sour cream.

I’d seen Ina Garten add it to many of her bakes and figured it was worth a try. Yep I was winging it yet again!

Oh my. I soo made the right decision. You cannot taste the sour cream in the baked cake, however, the baked cake has such a moist, tender crumb. This is one ingredient I will be experimenting with more, that’s for sure.

Chocolate Sparkle Cake it looks like a perfectly clear night sky with twinkling stars. www.feastingisfun.com
Chocolate Sparkle Cake it looks like a perfectly clear night sky with twinkling stars. www.feastingisfun.com

What really sends this cake over the top flavour-wise is the addition of liqueur to the chocolate ganache. I happened to have an unopened bottle of Chocolate Bailey’s Luxe. So I added some. Mmm another brilliant decision, I was truly on a roll!

I only used a small amount and it is totally fine to leave it out altogether. Our youngest is 13 years old so I was happy for him to have a very small, diluted amount.

I would say that this cake is both decadant and rich. All three of our children and all the adults loved it. I’m not sure if it’s richness would be enjoyed by younger children, even with the absence of liqueur?

Recipe : Makes 1 x 10″ Chocolate Sparkle Cake

For the cake:

275g/10oz Unsalted Butter at room temp.

150g/5oz Soft Light Brown Sugar

150g/5oz Caster Sugar

5 Large Eggs – I always use free range

1tsp Vanilla Extract

225g/8oz Plain White Flour

100g/4oz Cocoa Powder

2.5tsp Baking Powder

1/4tsp Salt

200ml/7fl oz Full Fat Sour Cream

For the topping:

100g/4oz Dark Chocolate minimum 70% Cocoa

200g/7oz Milk Chocolate minimum 35% Cocoa

300ml/ 1/2 pint Double Cream

Optional – 2Tbsp Bailey’s Chocolate or Bailey’s liqueur

Assorted sprinkles, stars and ebible glitter dust

Method : Preheat the oven 175C/190C fan

Butter the base and sides of a 10″ Springform cake tin. Line the base of the tin with parchment paper.

Sift the flour, cocoa, baking powder and salt together. These are your dry ingredients.

Crack all the eggs into a jug, add the vanilla extract and lightly beat with a fork to break up.

In a large bowl cream together the butter and sugars until light and fluffy.

Add one third of your dry ingredients and mix slowly, as they start to incorporate add half of your eggs. Continue mixing until all the ingredients are almost incorporated.

Repeat this step again.

Add the last of the dry ingredients until thoroughly mixed. Be careful not to overmix, as the cake will be heavy.

Fold in the sour cream to the chocolate cake batter.

Delicious, moist, chocolate cake batter.
Delicious, moist, chocolate cake batter.
Fill the cake tin with batter and smooth the top.
Fill the cake tin with batter and smooth the top.

Place the cake tin in the middle of the oven and bake for 50 minutes.

The cake is cooked when an inserted skewer comes out clean. If after 50 minutes the cake is still not fully cooked, place back in the oven and re-check at 5 minute intervals.

Once cooked remove the cake from the oven.

Don't worry about the small crack it will reduce and we are turning the cake over to frost!!
Don’t worry about the small crack it will reduce and we are turning the cake over to frost!!

Allow the cake to cool for 15 minutes before removing from the tin.

To remove, release the springform lever, remove the outer ring of the tin.

Place a cooling rack on top of the cake and invert.

The cake is now bottom side up on the cooling rack. Remove the tin base and gently peel off the parchment paper.

Place to one side and allow the cake to cool completely.

Making the topping –

Break or chop the chocolate into small chunks. Place in a heat proof bowl over a saucepan of barely simmering water (double boiler), ensuring the base of the bowl does not touch the water.

Add the cream. Stir.

Keep stirring the chocolate/cream until the chocolate has completely melted.
Keep stirring the chocolate/cream until the chocolate has completely melted.
Remove from the double boiler, add the liqueur and stir well. Set aside to cool and thicken.
Remove from the double boiler, add the liqueur and stir well. Set aside to cool and thicken.

The ganache is ready to use when it is thickened but still pourable (but not runny).

Chocolate Sparkle Cake - have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com
Chocolate Sparkle Cake – have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com
Once completely cool place the cake on a stand or board.
Once completely cool place the cake on a stand or board.
Chocolate Sparkle Cake pour the thickened ganache onto the top of the cake. www.feastingisfun.com
Chocolate Sparkle Cake pour the thickened ganache onto the top of the cake. www.feastingisfun.com
Chocolate Sparkle Cake gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com
Chocolate Sparkle Cake gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com

I tapped the cake stand a couple of times against the table, to release any air bubbles trapped in the ganache. The swirled effect at the bottom of the cake happened as a result of my tapping!

Chocolate Sparkle Cake now get sprinkling! I started with white chocolate stars and the smaller edible gold stars. www.feastingisfun.com
Chocolate Sparkle Cake now get sprinkling! I started with white chocolate stars and the smaller edible gold stars. www.feastingisfun.com

Get creative, use whatever decorations you like. The ganache is so gloriously glossy it provides the perfect canvas.

I finished the cake with a dusting of holographic edible glitter.

More is more. Right??

Chocolate Sparkle Cake www.feastingisfun.com
Chocolate Sparkle Cake www.feastingisfun.com

I almost called this Chocoale Sparkle Cake ‘Starry, starry night’ after one of my very favourite songs by Don McLean!

Such is the glossy, sparkly nature of this cake, as well as the moist, deep chocolate flavour, with a lingering background hit of Bailey’s, this could easily make a beautiful alternative to traditional Christmas cake.

When I look at this Chocolate Sparkle Cake it just screams ‘Party’! The perfect chocolate, celebration cake.

Chocolate Sparkle Cake www.feastingisfun.com
Chocolate Sparkle Cake www.feastingisfun.com

Everyone loved this cake and we also celebrated the safe arrival of a friend’s baby with a slice. As it is a rich cake, a little goes a long way, meaning there is more to share.

It also kept really well in a cake tin for 5 days – yes it did last that long!!

This Chocolate Sparkle Cake will definitely be made alongside our traditional Christmas cake.

Do you like to mark celebrations with a cake?

If you enjoy this cake you may also like these

Malted Marbeled Chocolate Cake

Marbled Chocolate Bundt Cake

Sammie x

Share This Facebooktwittergoogle_plustumblr

Lime Coconut Blossom Bundt Cake

Hi, I hope you’ll agree, this Lime Coconut Blossom Bundt Cake is so pretty?

One of my very best friends has recently celebrated her birthday. As she was away at the time I decided to bake her a cake upon her return.

Now this wonderful lady loves coconut and lime and most importantly cake!! So I knew what flavour to bake, I just had another, BIG decision to make.

I have a confession.

I’ve fallen in love with Bundt tins.

There I’ve said it!!

Lime Coconut Blossom Bundt Cake a beautiful birthday cake www.feastingisfun.com
Lime Coconut Blossom Bundt Cake a beautiful birthday cake www.feastingisfun.com

 

They give such amazing beauty and detail to cakes, without any extra effort from the baker. That’s got to be a good thing. Right??

Such is my admiration for them, I am now the proud owner of 6 new Bundt tins – as well as the 3 I already owned. Some may call it an obsession, I prefer – variety!!

Each tin is different. One is heart shaped, another square and the one I chose for my friend is called Blossom.

Lime Coconut Blossom Bundt Cake the lime drizzle perfectly compliments the coconut based cake www.feastingisfun.com
Lime Coconut Blossom Bundt Cake the lime drizzle perfectly compliments the coconut based cake www.feastingisfun.com

 

Depending on how you look at it, the tin has layers of petals or leaves. I’m not really fussed wht they are (petals I think – I know I’ve just contradicted myself!!), just that the tin itself is beautiful.

I had these gorgeous, rice paper flowers and simply knew they were going on the cake. That and green glitter. My friend’s favourite colour. A gorgeous lime green that totally complemented the lime drizzle I used to decorate the cake.

You, of course can use whatever decorations you like. The drizzle on it’s own looked absolutely beautiful on this Lime Coconut Blossom Bundt Cake. Or tiny little sugar paste flowers on each of the petals.

Yes I’ve decided they are petals!!

Lime Coconut Blossom Bundt Cake it tastes as good as it looks www.feastingisfun.com
Lime Coconut Blossom Bundt Cake it tastes as good as it looks www.feastingisfun.com

 

For a child, firstly I would definitely leave out the Malibu, then I would love to put little fairies, peeking out from under the flowers. Ooh let your creative imagination run wild!!

 

Recipe : Makes one Lime Coconut Blossom Bundt Cake

275g/10oz Unsalted Butter at room temperature (plus a little extra for greasing the tin)

275g/10oz Caster Sugar

5 Large Eggs – I use free range

275g/10oz Plain White Flour

2 1/2 tsp Baking Powder

1/4 tsp Salt

100g/4oz Dessicated Coconut

3Tbsp Malibu – coconut flavoured rum (can substitute with milk)

2 Limes

200g/7oz Icing Sugar

Rice paper flowers, green edible glitter, or decorations of your choice.

Method : Preheat the oven to 180C/160C fan

If not using a Bundt tin, grease and line a 10″ springform cake tin.

This is the Nordicware Blossom Bundt Tin
This is the Nordicware Blossom Bundt Tin which I used.

 

Using a pastry brush and some melted butter completely grease the inside of the Bundt tin.
Using a pastry brush and some melted butter completely grease the inside of the Bundt tin.

 

Cream the butter and sugar together, until pale and fluffy.
Cream the butter and sugar together, until pale and fluffy.

 

Starting and finishing with the sifted dry ingredients (flour, baking powder and salt), add one third of the dry ingredients, whilst slowly mixing.

Next add half of the eggs (I pop them in a small jug and lightly mix them first), continuing to mix on a low speed.

Repeat again and then add the last third of the dry ingredients and mix in.

Zest 2 limes. Either using a zester, which gives long, thin, green strips, or by finely grating the zest.

Add the Malibu or milk to the bowl and mix in.

Add the coconut and lime zest. Fold into the cake batter.
Add the coconut and lime zest. Fold into the cake batter.

 

Spoon the cake batter into the Bundt tin. Rap the tin on the work surface a couple of times, this will release any trapped air bubbles
Spoon the cake batter into the Bundt tin. Rap the tin on the work surface a couple of times, this will release any trapped air bubbles.

 

Place the tin into te preheated oven and bake for an hour, or until a skewer, inserted into the deepest part of the cake, comes out clean.

Remove the cake from the oven and allow to cool completely in the tin.

Lime Coconut Blossom Bundt Cake turn the cake out onto a baking rack.
Lime Coconut Blossom Bundt Cake turn the cake out onto a baking rack.

 

Lime Coconut Blossom Bundt Cake place the cake on a board or cake stand.
Lime Coconut Blossom Bundt Cake place the cake on a board or cake stand.

 

Place the icing sugar into a bowl. Juice the limes and then add enough juice to the icing sugar to form a glaze that just drips from a spoon – I needed all the juice from both limes.

Lime Coconut Blossom Bundt Cake drizzle the lime glaze over the cake. www.feastingisfun.com
Lime Coconut Blossom Bundt Cake drizzle the lime glaze over the cake. www.feastingisfun.com

 

Lime Coconut Blossom Bundt Cake place the flowers onto the cake, dabbing the base of each one with glaze to hold it. Then get sprinkling with glitter! www.feastingisfun.com
Lime Coconut Blossom Bundt Cake place the flowers onto the cake, dabbing the base of each one with glaze to hold it. Then get sprinkling with glitter! www.feastingisfun.com

 

This cake, just on it’s own, straight out of the Bundt pan, is stunning. Just a few extra decorations sends it completely over the top.

I hope that you agree?

 

Lime Coconut Blossom Bundt Cake sing Happy Birthday and cut into this beautiful cake. www.feastingisfun.com
Lime Coconut Blossom Bundt Cake sing Happy Birthday and cut into this beautiful cake. www.feastingisfun.com

 

I hope I’ve encouraged you to give Bundt pans a try?

The general rules are, make sure the pan is properly greased and never fill it more than 3/4 full of cake batter.

I would love to know if you are a Bundt cake baker?

Here are some other Bundt cakes I have baked:

Crazy Caramel Carrot Cake

Malted Marbled Chocolate Cake

I really enjoy reading your comments and would love to hear what you think of this Lime Coconut Blossom Bundt Cake?

Sammie x

Share This Facebooktwittergoogle_plustumblr