Caramel Crunch Topped Chocolate Bundt Cake

Cake, is not something that we need to have in our lives. Oh but how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to work and where would we be without our NHS, emergency services, care givers, transport providers etc? Yet baking, for me, truly is a form of relaxation. So on Sundays, if I’m able, I like to bake. Here I share my Caramel Crunch Topped Chocolate Bundt Cake.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Recently I read a comment from a fellow Food Blogger, stating that their chocolate cakes always seemed dry. While I’ve never had that problem, in this cake there is absolute zero chance of it becoming dry. Since adding buttermilk to the cake batter ensures a beautifully moist cake, that stays moist over the following days. Contrasting well with the crunchy caramel topping and silky icing.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Having made this chocolate fudge icing a number of times, it really is a marvel on one’s tastebuds. Essentially a chocolate ganache into which Rolos are melted, it pours easily, coating an entire cake in a few minutes. While more icing than is needed is made to cover this cake, the remaining dripped chocolate icing can be scooped into a container for later use, ensuring minimal waste.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

As with all Bundt cakes, they are a novice cake decorator’s dream. Since each Bundt pan is intricately designed. The result is a stunning cake when baked and turned out. While the best Bundt pans made by Nordicware, may not be on the cheap size, in terms of value for money, when used they deliver every single time. The majority of my Bundt pans have been bought for me as Christmas or birthday presents.

Recipe: Caramel Crunch Topped Chocolate Bundt Cake

For the cake:

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Buttermilk

225g/8oz Plain White Flour

2 tsp Baking Powder

75g/3oz Good Quality Cocoa Powder – I use Callebaut

For the icing:

300ml/10.5fl oz Double Cream (heavy cream)

300g/10.5oz Good Quality Milk Chocolate (semi-sweet chocolate)

1/4 tsp Sea Salt (halve if using free flowing salt)

2 Packets of Rolos

1 tub Salted Caramel Crunch by Dr Oetker (alternatively use crumbled honeycomb such as a Crunchie bar with a sparse pinch of sea salt added to tame the sweetness) – Note – while sold as salted caramel crunch I was unable to taste any salt.

Method: Preheat the oven to 160C/140C fan, 325F, gas mark 3

A 10 Cup Bundt Pan is needed for this cake. The Elegant Party Bundt Pan has been used here. Also it is strongly recommended that Wilton cake release spray be used to ensure the baked cake releases easily from the pan.

  • First of all prepare the Bundt pan. Spray or brush cake release on to the inside of the pan. Use a pastry brush to ensure every part of the pan’s inside is completely covered. Set to one side.
  • In a large jug weigh the buttermilk and then add the eggs and vanilla extract. Whisk lightly with a fork to combine – liquid ingredients.
  • Next in a separate large bowl add the butter, sugar and salt. Whisk the ingredients together until pale and creamy.
  • Tip the liquid ingredients into the creamed butter bowl.
  • Sieve the flour, baking powder and cocoa powder into the same bowl.
  • Mix all of the ingredients together using a spoon until they are just combined. Over mixing can lead to a tough cake crumb once baked.
FF Caramel Crunch Topped Chocolate Bundt Cake
Creating the moist chocolate cake batter.
  • Spoon the chocolate cake batter into the prepared bundt pan, pressing the batter into the pan. Ensure the Pan is evenly filled. Smooth the top. Note – the Bundt pan should not be more than two thirds full.
  • Place the cake into the centre of a preheated oven and bake for 1 hour and 15 minutes.
  • The cake is fully baked when it is firm to touch and shrinking away from the sides and centre. Also an inserted skewer will come out clean.
  • As soon as the cake is baked remove from the oven and allow to cool in the pan for 10 minutes.
  • After the cooling time has elapsed turn the cake out on to a cooling rack.
  • Allow the cake to cool completely before icing.
FF Caramel Crunch Topped Chocolate Bundt Cake
Preparing the bundt pan, filling and baking the cake.
  • To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
  • Add the cream, chocolate and salt. Stir until the chocolate is melted and combined with the cream.
  • Next add the Rolos and stir continuously until melted into the chocolate.
FF Caramel Crunch Topped Chocolate Bundt Cake
Making the chocolate fudge icing to glaze the cake.
  • Place the cooled cake on to a rack over a clean baking tray.
  • While the chocolate icing is still warm spoon evenly over the cake. Start at the top, work in a circular motion around the cake until it is completely covered.
  • As soon as the icing has stopped dripping move the cake to a plate or board.
  • Sprinkle caramel crunch pieces on to the top of the cake before the icing sets.
FF Caramel Crunch Topped Chocolate Bundt Cake
Glazing and decorating the cake.
  • Leave the icing to set for 30 minutes prior to serving.
  • Note – spoon the chocolate fudge icing, that dropped through to the baking tray, into a bowl, cover and keep in the fridge for up to one week. Warm and use poured over ice cream, or spread cold on to cupcakes.
FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Decadent, moist, rich chocolate cake, slathered in a shiny glaze and topped with complimenting caramel crunch.

FF Caramel Crunch Topped Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Serve sliced and accompanied with a refreshing cup of tea and good company.

Make the cake a day ahead and store in an airtight container. Once iced store any leftover cake in an airtight container for up to 4 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Caramel Crunch Topped Chocolate Bundt Cake then you may also like these:

Pomegranate Lemon Drizzle Bundt Cake

FF Caramel Crunch Topped Chocolate Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

FF Caramel Crunch Topped Chocolate Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

FF Caramel Crunch Topped Chocolate Bundt Cake
Lemon Blueberry Bundt Cake

It is said that we eat with our eyes, before anything has even touched our lips. If so, this glossy cake topped with golden nuggets definitely has my mouth drooling. Even more so, it grabbed my family’s attention straight away. Also it disappeared rather too quickly. Resulting in me setting a ban on the last slice, so that I could test it’s longevity!

Whatever you are making, baking and creating in your kitchens have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Pomegranate Lemon Drizzle Bundt Cake

Welcome to a New Year and a whole host of recipes and product reviews to come here on Feasting is Fun. Easing into 2018 with a simple, yet stunning and delicious bake, is this Pomegranate Lemon Drizzle Bundt Cake. While making the most of seasonal pomegranates which are readily available in most larger shops at this time of year. Also added is a healthy dose of lemon, helping our bodies fight off any nasty bugs. We are almost making a health food here!

 

FF Pomegranate Lemon Drizzle Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

Since this cake has such a light texture the additional crunch from the pomegranate seeds provides added texture and flavour. Inside the cake their juices release, complimenting the lemon zest. While the garnet nuggets used for decoration provide an unexpected fresh burst of juice. Meanwhile the lemon drizzle lends an intense, lemon tang on the tongue.

FF Pomegranate Lemon Drizzle Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

Each bundt pan is different. Yet some share similar moulding, creating a range of pans. Lemon Lime Gin Heart Bundt Cake uses the elegant heart pan which has the same deep grooves as the elegant party Bundt used here. Deep, regular grooves define the entire shape of the baked cake. Indeed a light dusting of icing sugar would enhance, in a much simpler way, the outline of this bundt cake. A useful tip should the drizzle icing be a step too far!

FF Pomegranate Lemon Drizzle Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

Recipe: Pomegranate Lemon Drizzle Bundt Cake serves 10-12

Cake:

225g/8oz Unsalted Butter – softened to room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

3tbsp Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Plain White Flour

2tsp Baking Powder

2 Whole Lemons – finely zested

125g/4.5oz Pomegranate Seeds – *I bought 2 packs 125g each from Waitrose

Glaze and decoration:

200g/7oz Icing Sugar – sifted

Juice of 1 Lemon

Pomegranate Seeds please see * above

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Note: you will need a 10 cup Bundt Pan (tin) for this recipe. If using a smaller tin ensure that it is not filled more than 2/3 full. Also for guaranteed release of the cake once baked I highly recommend using Wilton cake release. Spray or brush on to the inside of the bundt pan, taking care to cover every part.

  • First of all prepare the Bundt pan as detailed above.
  • Place the butter, sugar and salt into a large bowl. Whisk together until pale and creamy.
  • Next add all 4 eggs, sour cream and vanilla extract. Sift the flour and baking powder on top of the wet ingredients. Finally add the finely grated zest of two lemons and 125g of pomegranate seeds.
  • Carefully fold the ingredients together until fully combined.
  • Spoon the cake batter into the prepared Bundt pan. Smooth the top for an even finish.
FF Pomegranate Lemon Drizzle Bundt Cake
Making the cake batter.
  • Place the cake into the centre of a preheated oven and bake for 1 hour 15 minutes – 1 hour 30 minutes.
  • The cake is baked when it is golden in colour, shrinking away from the sides of the tin and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven and allow to cool in the tin for 10 minutes.
  • After the initial cooling time has passed turn out the cake on to a cooling rack.
  • Leave to cool completely before decorating.
FF Pomegranate Lemon Drizzle Bundt Cake
Baking and turning out the bundt cake.
  • While the cake is finishing cooling prepare the lemon drizzle.
  • Into a bowl containing the sifted icing sugar add the juice of one lemon. Stir until thoroughly combined and free from any lumps.
  • As soon as the cake is cool it can be decorated.
  • Place the cake on to a plate or board.
  • To decorate, use a teaspoon to pour approximately 1/2 a tsp of lemon drizzle on to each groove of the cake. Start at the top of the cake and work around until each groove has icing reaching the base both on the inside and outside.
  • Top each indent on the cake with a pomegranate seed, adding an additional two seeds, or more, to each groove.
FF Pomegranate Lemon Drizzle Bundt Cake
A slice of Pomegranate Lemon Drizzle Bundt Cake

Serve the cake sliced with a complimentary drink (lemon tea goes well) and a smile.

Store the cake covered securely in cling film, or alternatively in an airtight container and eat within 5 days. During warmer weather it is advisible to refridgerate this cake.

If you have enjoyed this recipe for Pomegranate Lemon Drizzle Bundt Cake you may also like these:

Chocolate Cherry Chiffon Bundt Cake

FF Pomegranate Lemon Drizzle Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

FF Pomegranate Lemon Drizzle Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

FF Pomegranate Lemon Drizzle Bundt Cake
Lemon Blueberry Bundt Cake

Bundt Cakes are a real favourite of mine. While the pans may be on the pricey side, look on eBay for special offers, theyproduce outstandingly beautiful cakes with very little effort required from the baker. No further decoration is ever actually needed for a Bundt cake. Yet it is fun to play around with icing and additional decorations, as seen in the examples above. When baking a Bundt cake you can be sure to produce a show stopper every time.

Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Sammie xx

No part of this blog post may be reproduced or replicated without the written permission of the own. Please see my Disclosure Policy  for full details.

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Red Velvet Mini Tiered Heart Cakes

Red Velvet Mini Tiered Heart Cakes stunningly detailed, individual portions of deliciousness.

Some days you have to bake love into your day. Whether that means actually getting in the kitchen and physically baking, or metaphorically adjusting yourself – literally putting on love. Today, as the results of the 2016 United States of America presidential election were revealed, I had to do both. First of all, I had to pray, give all my fears to God and accept His peace, then I made myself bake. More specifically, bake these Red Velvet Mini Tiered Heart Cakes.

FF Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes stunning individual cakes.

Oh these cakes are so good. Since making these cupcakes , I’ve wanted to try another red velvet recipe. Having recently bought the tiered heart mini Bundt pan from Sugar and Crumbs and considering the shock I, along with many others were in this morning, it seemed the perfect tin to use. A visual reminder that pure love always overcomes fear, no matter how frightened we may become.

Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes 3 tiers of love in a cake.

Perfectly detailed, these tiered heart cakes taste ridiculously good. If you are in a bad mood these cakes will cheer you up. Their deep chocolate flavour, in a rich, fudgey cake, pairs beautifully with fresh berries. Truthfully the red, white and blue theme was planned. Representing the colours of the American flag and what their constitution stands for. Whilst praying, baking and then photographing these cakes, I could feel the worry and fear lift from me.

FF Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes such a deliciously elegant dessert.

The relief of being able to hand over my worries and fears to our Awesome Heavenly Father is immeasurable. To know that He abides by His written word, which states in 1 John 4:18 “There is no fear in love; but perfect love casts out all fear…

Recipe: Red Velvet Mini Tiered Heart Cakes makes 12

Note: To grease the individual cake moulds I recommend Wilton cake release.

150g/5oz Unsalted Butter softened to room temperature

150g/5oz Caster Sugar

1/8tsp Salt – I use Maldon

2 Large Free Range Eggs

150g/5oz Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

150g/5oz Plain White Flour

50g/2oz Cocoa Powder

2tsp Baking Powder

1/4tsp Red Food Colouring Gel – I use Wilton

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

  • First of all, it is important to prepare the Bundt pan correctly. Spray or pour cake release into each mould. Use a pastry brush to ensure every part of the cake mould is covered. Because this mould is very detailed, it needs care taking over this stage.
  • Next, into a large bowl add the sugar, butter and salt. Whisk/beat these ingredients together until they are pale and creamy. This is known as the ‘creaming’ method.
  • Next add the eggs, sour cream, vanilla extract and food colouring. Sift in the flour, cocoa and baking powder.
  • Using a spoon or electric whisk, mix all of the ingredients together until they are thoroughly combined. This is know as the ‘all in one’ method.
  • To fill the individual cake moulds, carefully spoon the red velvet cake batter into the mould so that it is three quarters full. Continue until all six moulds are equally filled.
  • Now place the Bundt pan in the centre of the oven and bake for 15-20 minutes.
  • The cakes are baked when they spring back from a light touch, alternatively insert a wooden cocktail stick (so that it doesn’t damage the pan) and if it come out clean the cakes are done.
  • Once baked, remove the cake pan from the oven.
FF Red Velvet Mini Tiered Heart Cakes
Preparing, Filling and baking the cakes.
  • Allow the cakes to cool for 5 minutes in the tin before turning them out on to a cooling rack.
FF Red Velvet Mini Tiered Heart Cakes
Red Velvet Mini Tiered Heart Cakes turned out on to a rack to cool.

While allowing to cool you could make some Boozy Berry Sauce, to serve with these cakes. Alternatively some fresh berries and whipped cream, turn these pretty cakes into a stunning dessert. Also a light dusting with icing sugar shows up these cakes incredible detail.

FF Red Velvet Mini Tiered Heart Cakes
A sprinkling of icing sugar brings out the detail of these cakes.
FF Red Velvet Mini Tiered Heart Cakes
An elegant and enticing dessert.

A truly tasty recipe that is versatile!

If you have enjoyed these Red Velvet Mini Tiered Heart Cakes you may also like these:

Mini Lemon Drizzle Bundt Cakes

FF Red Velvet Mini Tiered Heart Cakes
Mini Lemon Drizzle Bundt Cakes.

Maple Syrup Frosted Apple Cupcakes

FF Red Velvet Mini Tiered Heart Cakes
Maple Syrup Frosted Apple Cupcakes

Mini Chocolate Fudge Bundt Cakes

FF Red Velvet Mini Tiered Heart Cakes
Mini Chocolate Fudge Bundt Cakes – tip if you aren’t able to get the cake mix, use the recipe from the tiered heart cakes leaving out the food colouring.

 

Finally, change can be unsettling for everyone. Interestingly, in the bible, the words “do not fear” and “fear not” feature very frequently. Jesus did not come to promise us a life that was all plain sailing. Clearly not! He knew there would be circumstances and situations that would cause us to worry. The key is to hand that anxiety to Him in prayer and in turn accept His Peace, which surpasses our understanding.

Ultimately, not worrying, is, in my experience an active ongoing experience. Rather like forgiveness, sometimes we have to keep forgiving, likewise we also need to continue to hand all things to God in prayer. Giving thanks for all He has brought us through and trusting Him to see us through again.

If you would like to know more about my Christian faith please see Important Stuff.

Sammie xx

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Chocolate Sunflower Cake

Last week the Chelsea Flower Show was held by the Royal Horticultural Society. Hard working gardeners, growers and designers showcased their talents, for a few days, in the grounds of the Royal Hospital in Chelsea. So inspired by this theme, I decided to try and bake a flower cake. I hope you enjoy looking at and eating my Chocolate Sunflower Cake.

FF Chocolate Sunflower Cake
Chocolate Sunflower Cake the perfect combination of chocolate and flowers.

Baked in the Blossom Bundt Tin made by Nordicware this rich, moist chocolate cake is coated in the centre with milk chocolate, yellow coloured white chocolate was used to define the petals. A dusting of gold glitter highlighted the petals and dark chocolate granite by Callebaut was used for the centre of the bloom.

FF Chocolate Sunflower Cake
Chocolate Sunflower Cake pretty delicious!

Whilst Sunflower’s are a little early to be shown at Chelsea, this Chocolate Sunflower Cake is perfect to eat anytime of the year. Today it is really brightening my day, it is very wet and windy outside. Not how I hoped the weather would be at the end of May!

FF Chocolate Sunflower Cake
Chocolate Sunflower Cake perfect for a flower loving chocoholic.

I knew I wanted to bake this cake in my Blossom Bundt tin, but I was honestly stumped for ideas on how to decorate it. Making a chocolate cake would, hopefully ensure everyone enjoyed the flavour, I just needed to come up with a design!

My very good friend Vicky, whose name is @utterchocoholic on Twitter, suggested, after seeing a photo of the cooked cake, that it looked like a sunflower. That was all the inspiration I needed. I formulated a rough plan in my head and went with it. I think the finished cake is more a Van Gogh sunflower, than an absolute replica. I am pleased that it turned out so well, especially as cake decorating is not one of my strongest gifts!

Recipe: Chocolate Sunflower Cake serves 10

You will need the Blossom, or similar type Bundt tin to make this cake as I have.

Cake Release Spray – I use Wilton

275g/10oz Unsalted Butter

275g/10oz Caster Sugar

1/4tsp Sea Salt Flakes- I use Maldon

5 Large Free Range Eggs

2tsp Vanilla Extract I use Nielsen-Massey

75g/3oz Cocoa powder

200g/7oz Plain White Flour

2.5tsp Baking Powder

100ml/4fl oz Double Cream

To Decorate:

100g/4oz Good Quality Milk Chocolate

200g/7oz Good Quality White Chocolate

100g/4oz Dark Chocolate Curls or mini dark chocolate chips

Optional – Yellow Gel Food Colouring and Gold Edible Glitter

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

  • In a large bowl add the butter, sugar and salt.
  • Whisk/beat until pale and creamy.
  • Add the vanilla extract and beat in until combined.
  • Sift the cocoa, flour and baking powder into a separate bowl – dry mixture.
  • Measure the cream into a jug and then add the 5 whole eggs ( I crack them into a small bowl first) – wet mixture.
  • Add 1/3 of the dry mixture and 1/3 of the wet mixture whilst beating/mixing slowly.
  • Repeat the last step.
  • Add the last of the wet mix and then the last of the dry mix. Fold all the ingredients together until just combined.
  • Spray the Bundt tin with cake release spray (if using the liquid use a pastry brush to ensure every part of the inside of the tin is completely covered).
  • Spoon the chocolate cake mixture into the Bundt tin, pushing the mixture into every part of the tin. The Bundt tin should be 2/3 full. If using a different Bundt tin ensure it is filled no more than 3/4 full.
FF Chocolate Sunflower Cake
Chocolate Sunflower Cake ready for the oven.
  • Place the cake in the middle of the oven and bake for 1 hour.
  • The cake is baked when an inserted skewer comes out clean.
  • Once baked remove the cake from the oven and allow to cool for 10 minutes in the tin.
FF Chocolate Sunflower Cake
Baked Chocolate Sunflower Cake.
  • After 10 minutes cooling in the tin turn the Chocolate Sunflower Cake out onto a cooling rack.
FF Chocolate Sunflower Cake
Beautifully turned out Chocolate Sunflower Cake.
  • Allow to fully cool before decorating the cake.

Decorating the Chocolate Sunflower Cake:

  • Separately chop/break up the white and milk chocolate and place in separate heatproof, microwaveable bowls.
  • Zap the milk chocolate first for 20 seconds at a time, stirring in between heating sessions. When the chocolate is nearly melted remove from the microwave and stir until completely melted.
  • Repeat the last step for the white chocolate.
  • Place the cooling rack across a clean baking tray.
  • Have 2 clean teaspoons to hand for each of the melted chocolates, the dark chocolate curls and glitter. It’s also handy to have some kitchen towel to hand as working with chocolate can get very messy!!
  • Dip a cocktail stick into the yellow food colouring gel and add to the white chocolate until the desired colour has been reached.
  • Start by spooning the milk chocolate all around the centre of the cake, so that it completely covers the inside of the Bundt hole.
FF Chocolate Sunflower Cake
Cover the top surrounding the hole with milk chocolate and then sprinkle over dark chocolate curls.
  • Cover the milk chocolate as fully as possible with dark chocolate curls or chips. The centre of a sunflower is the darkest part.
  • Tap the cooling rack to remove any stray dark chocolate pieces.
  • Next come the petals! The blossom Bundt is not symmetrical, so pick the first petal, next to the milk chocolate to start.
  • Using a small teaspoon, spoon melted white chocolate on to the petal. Filling out the shape of the petal and encouraging the chocolate to drip, just at the tip of the petal. This detail may get lost as you work your way around the cake, however, I found the top petals the easiest to fill, so it’s great practise for creating the eventual outline of the flower petals.
  • Once you have completed the top petals, start filling in the next level down. Keep standing back and looking over the cake to ensure an even look.
  • Continue adding length to the petals, evenly around the cake, until all the chocolate is used. The whole cake will not be covered in chocolate and that is how it should be. It makes the petals and the centre really stand out.
  • If using the glitter, start by adding it just to the tips of each defined petal. Then you can follow the central line on the petal with a light dusting of glitter.
  • Finally give the centre of the cake a really good dust of glitter. The glitter also represents pollen, in fact I wish I had a fondant bee to add to this cake, I think it would look amazing. If you are good with fondant, perhaps try making one to add to your Chocolate Sunfower Cake?
  • Once decorated move the cake to a cake stand or board so that it doesn’t stick to the cooling rack.
FF Chocolate Sunflower Cake
Chocolate Sunflower Cake full of texture and detail.

For me, the beauty of this cake is in it’s organic, natural design.

When first completed I wasn’t very happy with the finished outcome. It looked too messy to my eyes. Rather like a great piece of music that grows on you the more you listen to it, this Chocolate Sunflower Cake has really grown on me. Technically it is the most difficult cake I have ever decorated and two days on, whilst looking at these photographs, I cannot believe that I created this cake.

I am not looking for praise. No one is a harsher critic of my work than me. Honestly I’m not sure I could say I had fun decorating this cake. I was too deep in concentration (not easy when you are in a lot of pain) and determined to create a cake that vaguely resembled a flower. I see now that I accomplished what I set out to achieve and that gives me a great sense of joy. Also if I can do it, so can you!

Taste wise this cake is utterly delicious. The cream lends a moistness to the rich dark chocolate flavour and the chocolate decoration adds just a hint of sweetness.

If you have enjoyed this Chocolate Sunflower Cake here are some others you may like too:

Lemon Blueberry Bundt Cake

FF Chocolate Sunflower Cake
Lemon Blueberry Bundt Cake with lemon glacé icing.

Swirl Lime Drizzle Cake

FF Chocolate Sunflower Cake
Swirl Lime Drizzle Cake accented with tiny sugar flowers.

Strawberry Sweetheart Cake

FF Chocolate Sunflower Cake
Strawberry Sweetheart Cake covered in piped buttercream roses.

The Chocolate Sunflower Cake was truly a challenge to decorate. In challenging ourselves, we will make mistakes. The way to improve is to not let those mistakes stop us from trying again and again until we have achieved our goal.

Do you like to be challenged, or do you prefer to stay in your comfort zone?

Whatever you are making and baking in your kitchens, have fun and please keep sharing your photographs on Twitter and Instagram. I also really enjoy and appreciate the comments that you leave on this blog. Keep ’em coming!

To my wonderful friend Vicky, thanks for the inspiration x.

Sammie xx

 

 

 

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Crazy Caramel Carrot Cake

Hello lovelies, thank you so much for stopping by. I have a real treat for you today, in the form of my Crazy Caramel Carrot Cake.

FF Crazy Caramel Carrot Cake
Crazy Caramel Carrot Cake incredibly delicious.

There is a reason for this particular cake’s title. I was absolutely CRAZY for attempting to make this cake last Sunday.

If you follow me on Twitter, you may well have heard of @SBC Takeover. It stands for Sunday Bake Club Takeover. Anyway, I was joining in a Tweet chat with them a few weeks ago and they asked me to join. Me?!!!

Each week they have a different theme as to what you should bake. Last Sunday it was vegetables. Yay I thought. Carrot cake is my favourite cake in the entire Universe, easy peasy. You’d think?!!!

Crazy Caramel Carrot Cake - crazy, good, cake! www.feastingisfun.com
Crazy Caramel Carrot Cake – crazy, good, cake! www.feastingisfun.com

 

I figured, if I were going to take part, I was going to push myself. Yeah that always seems like a fun idea when you think about it – then you have to do it!!

I had a recipe-ish in mind for the cake I wanted to bake – but, it needed some adjustment. This time I was going to use a Bundt tin, because, erm, it seemed like a good idea at the time. So I fiddled with the recipe, hoping I’d got the right quantities to bake my Crazy Caramel Carrot Cake in my chosen Bundt tin.

As I was making the cake, carefully photographing each stage, just in case it did work and I could share it with you lovely people, I had a thought. Always, always a dangerous activity for me.

Crazy Caramel Carrot Cake - pecan nuts within, for crunch and used as decoration - beautiful. www.feastingisfun.com
Crazy Caramel Carrot Cake – pecan nuts within, for crunch and used as decoration – beautiful. www.feastingisfun.com

 

 

There are Pecan nuts in the cake and it occurred to me that they’d also look nice, if I used them to decorate the cake (assuming the cake turned out – literally, from its intricately designed Bundt tin). All good, but what was I going to ice/frost the cake with? I wasn’t feeling the cream cheese frosting that ALWAYS goes beautifully with carrot cake, I wanted Caramel.

Confession time. I. Don’t. Like. Caramel.

Really I don’t, so I would be CRAZY to put something I don’t like, on my favourite cake, of all time, ever.

Somehow, deep inside, I knew I could get it to work – for me. I know caramel and salted caramel have been done to death over the last few years, but I’d never jumped on that band wagon. Why would I? I don’t like caramel.

Or should I say I didn’t like caramel, until I’d made my own. I instinctively shy away from super sweet food, especially icings and frostings. My own, homemade caramel sauce, is a gazillion miles away from the tooth aching, molten sugar of my previous caramel tastings.

Drizzled over this beautiful Bundt and adorned with toasted Pecan nuts this Crazy Caramel Carrot Cake is the perfect twist on a classic.

Crazy Caramel Carrot Cake - beautiful, delicious and easy to make. www.feastingisfun.com
Crazy Caramel Carrot Cake – beautiful, delicious and easy to make. www.feastingisfun.com

 

Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints). You could also use a 10″ greased and lined springform cake pan.

Recipe : Serves 10 Crazy Caramel Carrot Cake

For the Cake :

200g/7oz Unsalted Butter plus extra for greasing the tin.

260g/10oz Caster Sugar

3 Large Eggs

1tsp Vanilla Extract

1/4tsp Salt

260g/10z Plain White Flour

2.5tsp Baking Powder

2.5tsp Cinnamon

300g/11oz Grated Carrot

50g/2oz Pecan Nuts

For the  Caramel Topping :

50g/2oz Butter

175g/6oz Light Brown Sugar

300ml/11fl oz Double Cream

1tsp Vanilla Extract

50g/2oz Pecan Nuts

Method : Preheat the oven to 180C/165C fan.

Before starting on the cake batter, you need to toast the pecan nuts. This brings out their flavour and keeps them crisp and crunchy within the cake.

In a dry pan, heat the pecan nuts, gently tossing to ensure even toasting, for five minutes. Set aside to cool.
In a dry pan, heat the pecan nuts, gently tossing to ensure even toasting, for five minutes. Set aside to cool.

 

Melt approx 1tbsp of butter and using a pastry brush, ensure the inside of the Bundt tin is completely greased.
Melt approx 1tbsp of butter and using a pastry brush, ensure the inside of the Bundt tin is completely greased.

 

To make the cake, firstly cream the butter and sugar together, until pale and fluffy.

Sift in one third of the flour, baking powder, cinnamon, salt, vanilla extract and one egg and mix gently.

Repeat this process twice more, adding the egg before the dry mix at the last stage.

Place 50g of cooled pecan nuts, onto a board and roughly chop.
Place 50g of cooled pecan nuts, onto a board and roughly chop.
Add the grated carrot and chopped pecans to the cake batter.
Add the grated carrot and chopped pecans to the cake batter.
Gently fold in the carrot and nuts until fully incorporated within the cake batter.
Gently fold in the carrot and nuts until fully incorporated within the cake batter.
Spoon the cake batter into the tin, gently pressing down to remove any air pockets.
Spoon the cake batter into the tin, gently pressing down to remove any air pockets.

 

Place the cake in the middle of the oven and bake for 1hour.

Whilst the cake is baking, make the Caramel Sauce.

Place the butter, sugar, cream and vanilla extract in a heavy based pan.
Place the butter, sugar, cream and vanilla extract in a heavy based pan.
Crazy Caramel Carrot Cake swirl the ingredients over a medium heat. When the sauce is bubbling and golden brown in colour it is done!
Crazy Caramel Carrot Cake swirl the ingredients over a medium heat. When the sauce is bubbling and golden brown in colour it is done!

Remember the caramel is very hot, so no dipping your finger into the saucepan!!

Crazy Caramel Carrot Cake- decant the sauce, equally, into 2 heat proof containers and set aside to cool.
Crazy Caramel Carrot Cake- decant the sauce, equally, into 2 heat proof containers and set aside to cool.

 

After 1 hour of baking insert a skewer into the deepest part of the cake, if it comes out clean the cake is baked and can be removed from the oven. If not, return the cake to the oven and check at 5 minute intervals.

Leave the cake to cool completely in the tin.
Leave the cake to cool completely in the tin.
Once cooled turn out your Crazy Caramel Carrot Cake into a cake stand.
Once cooled turn out your Crazy Caramel Carrot Cake onto a cake stand.
Crazy Caramel Carrot Cake drizzle over the cooled caramel sauce.
Crazy Caramel Carrot Cake drizzle over the cooled caramel sauce.

 

You will only need half of the caramel sauce. The other half can be frozen, for up to 3 months, or kept in the fridge for a week.

crazy Caramel Carrot Cake now to decorate with pecan halves.
Crazy Caramel Carrot Cake now to decorate with pecan halves.
Crazy Caramel Carrot Cake stunningly beautiful and tastes spectacular. www.feastingisfun.com
Crazy Caramel Carrot Cake stunningly beautiful and tastes spectacular. www.feastingisfun.com

 

Your beautiful Crazy Caramel Carrot Cake is now ready to serve!

 

Crazy Caramel Carrot Cake www.feastingisfun.com
Crazy Caramel Carrot Cake www.feastingisfun.com

 

You will have to trust me (wink), this cake is not overly sweet. The cinnamon scented carrot cake, with hidden pecan crunch, is perfectly complimented by the delicious caramel sauce. Don’t believe me??? try this for yourself!!!

I cannot encourage you enough to make this delicious twist on a classic, Crazy Caramel Carrot Cake.

Also this cake is easily baked in an ordinary cake pan. however, if I can encourage you also to obtain a Bundt tin, your baking world will sooo benefit. All that beautiful detail and no extra effort required from the baker. That’s got to be incentive enough.

Have you ever disliked a food or flavour and then been persuaded to change your mind?

If you love this Bundt cake, here’s another if you are a chocolate lover

Malted Marbled Chocolate Cake

FF Crazy Caramel Carrot Cake
Malted Marbled Chocolate Cake.

Whatever you are making, baking and creating in your kitchens, have fun.

Sammie x

 

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