Apricot White Chocolate Triple Sponge Cake

After being approached by Maha Home to create a cake using the new Innovative Range by Mason Cash that they stock, I was beyond excited. I can remember every single adult female in our family owning the iconic, beige coloured, cane bowl by the same manufacturer. Yet with this new range I was in for a double treat (I’ll explain more later). I chose to create this gluten free Apricot White Chocolate Triple Sponge Cake.

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

As a result of my health issues, I rely heavily on the ability to order items online. Having had mixed results from the different companies I order from I have learned who I can trust to properly package and ship things within an acceptable time frame. With Maha Home I placed my order and it arrived the following day. Every item was securely wrapped, without there being an excess of packaging. Most importantly every single item, when unwrapped, was in perfect condition. Because of the careful packaging, lowest price match promise and prompt delivery I would happily order from them in future.

 

FF Apricot White Chocolate Triple Sponge Cake
Package delivery from Maha Home

I will admit that it did take some time to complete the unwrapping!

I tested and used all of the items except the reamer and jar scraper while making the Apricot White Chocolate Triple Sponge Cake.

FF Apricot White Chocolate Triple Sponge Cake
Mason Cash Innovative Kitchen items from Maha Home

Note: please visit the Mason Cash website for specific care and use of items listed.

My thoughts on the Innovative Kitchen Kit

I love the size of this bowl and it is beautiful to look at. It’s wide enough to get my hands in, for making bread, pastry and crumble. Using the tilt feature allows for thorough mixing. Also I would use this as a serving bowl, for example my Creamy Garlic Lemon Chicken Pasta Salad. While the bowl itself isn’t too heavy, once ingredients are added I would struggle to be able to lift this and mix in the crook of my arm. That said this bowl would make a perfect new home/wedding/birthday present for a newbie or keen baker.

Possibly my favourite item! Although this may seem odd, as someone who frequently uses an electric whisk that always drips on to the worktop having this spoon rest is an absolute joy. Large enough to rest both beaters from my whisk, or the large solid spoon and the balloon whisk from the range, this has saved me a substantial amount of clean-up time.

Absolutely the cutest item in the range. A really useful size jug with accurate measurements inside. For that reason it was particularly useful when creating the Apricot White Chocolate Triple Sponge Cake. Especially easy to use in the microwave and the colours match my kitchen perfectly.

Such a comfortable balloon whisk to hold and use. I wasn’t sure at first how useful the reamer would be, however after making a batch of Homemade Chelsea Buns, with a lemon drizzle I found myself happily using both the reamer and whisk. Brilliant invention.

Fantastic large spatula at one end with a smaller spatula at the other end. Any worries I had about how comfortable it would be to hold were immediately dispelled on first use. Two for one usage, saving utensil room in the kitchen.

A strong solid spoon that is comfortable to hold and use. I see a wooden spoon as one of THE most essential items in any kitchen, this spoon fits the bill and some! No longer do I have to sniff my range of wooden spoons when baking, to check for lingering curry/garlic smells. I now have a dedicated wooden spoon for baking, that also has a very handy jar scraper at the other end. Especially useful for honey and marmite, both particularly sticky and reluctant to leave the inside of a jar. Again double usage from one utensil.

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

Recipe: Apricot White Chocolate Triple Sponge Cake serves 10-12

For the cake sponges

225g + 112g/8oz + 4oz (337g/12oz) Unsalted Butter at room temperature – plus extra for greasing the cake tins

225g + 112g/8oz + 4oz (337g/12oz) Caster Sugar

1/4tsp + 1/8tsp Salt (3/8tsp)

2tsp + 1tsp Vanilla Extract (3tsp) – I use Nielsen-Massey 

4 + 2 (6) Large Free Range Eggs

225g + 112g/8oz + 4oz (337g/12oz) Gluten Free Plain White Flour – I use Doves Farm alternatively use regular white wheat flour

2tsp + 1tsp Baking Powder (3tsp)  – I use Waitrose as it is gluten free

Filling and decorating the cake

6tbsp Good Quality Apricot Jam

2 x 240g (drained) Canned Apricot Halves

4 Fresh Apricots – if not in season there will be enough left to decorate from the canned apricots

For the white chocolate ganache

600g/1lb 5oz Good Quality White Chocolate

600ml/21fl oz Double (heavy) Cream

For the dark chocolate curls

109g/4oz Good Quality Dark Chocolate – minimum 70% Cocoa Solids

100g/4oz Unsalted Butter – cut into chunks

Method: preheat the oven to 180C/160C fan, 350F, gas mark 4

For this recipe

Note – you will need 3 x 20cm/8in round sandwich tins for this recipe. If, like me however, you only have 2, simply follow the first set of quantities given in the recipe. Make 2 cake sponges using the first quantity given in the recipe and bake. Once the cakes are turned out, wash up one sandwich tin and proceed to make the third cake using the second quantity given in the recipe. Alternatively if you have 3 cake tins make the cake batter using the full quality given (shown in brackets in bold), dividing the mixture equally between the three sandwich tins.

Making the sponge cakes

  • First of all grease with butter and line the sandwich tins with baking parchment.
  • Next crack the eggs into the jug and whisk to combine.
  • Add the butter, sugar and salt to the large bowl and whisk together until pale and creamy.
  • Pour the eggs into the large bowl and add the vanilla extract.
FF Apricot White Chocolate Triple Sponge Cake
Beating the cream and sugar, whisking the eggs.
  • Sieve the flour and baking powder into the bowl.
  • Using a large wooden spoon mix the ingredients together until just combined. Over mixing when using wheat flour can lead to a heavy cake.
  • Divide the cake batter evenly between the sandwich tins, using the spatula to scrape the bowl clean. Ensuring nothing is wasted.
  • Smooth the top of the cakes with the spatula.
FF Apricot White Chocolate Triple Sponge Cake
Adding the dry ingredients, mixing and filling the cake tins.
  • Place the cake tins into the centre and lower part of the preheated oven.
  • Bake the cakes for 25-30 minutes.
  • The cakes are baked when golden and they spring back from a light touch in the centre.
  • As soon as the cakes are baked remove from the oven.
  • Allow the cakes to cool in the tins for 15 minutes and then turn out on to a cooling rack.
  • Proceed with making the third sponge as per the note above.
FF Apricot White Chocolate Triple Sponge Cake
Baking the three separate cake sponges

Making the dark chocolate curls

  • Chop the dark chocolate into small chunks.
  • Place the chocolate into the jug and add the butter.
  • Using a microwave heat the chocolate/butter for 30 seconds on medium power. Repeat until both chocolate and butter are melted.
  • Stir using the small spatula until the ingredients are combined and glossy.
FF Apricot White Chocolate Triple Sponge Cake
Making the dark chocolate ganache
  • Pour the dark chocolate ganache into a baking tray approximately 38cm x 25cm x 3cm (15in x 10in x 1in).
  • Tilt the tray so that it is evenly covered with ganache.
  • Refrigerate the tray for 1 hour to set the ganache.
  • To make the curls, push a straight edged implement (I have used a small metal cake server, a dough cutter or something similar would also work well) into the ganache. The chocolate will form curls. Place each curl on to a cold plate. Repeat until all of the chocolate has been used. During hot weather it maybe necessary to chill the chocolate ganache in between making curls.
  • Once made, place the plate of chocolate curls into the fridge until needed. Note, the dark chocolate curls can be made the day before, Store in an airtight container in the fridge.
FF Apricot White Chocolate Triple Sponge Cake
Making the dark chocolate curls

Making the white chocolate ganache

  • Measure out the cream into the jug.
  • Heat in the microwave on medium for 30 second bursts until the cream is hot – not boiling.
  • While the cream is heating chop the white chocolate into small chunks and place into the large bowl.
  • Pour the hot cream over the white chocolate chunks.
  • Stir continuously with the spoon until all of the chocolate is melted and combined with the cream. The mixture should look glossy.
FF Apricot White Chocolate Triple Sponge Cake
Making the white chocolate ganache
  • Pour 300ml of the liquid white chocolate ganache into the jug.
  • Place the large bowl of ganache into the fridge to cool.
  • Meanwhile, using the whisk, whip the white chocolate ganache in the jug until it just holds it’s shape (see bottom left photo below).
  • Place a cake sponge, flat side down, on to some foil on a plate.
  • Spoon the soft, yet floppy ganache on to the sponge. Spread the ganache with the small spatula to cover the sponge allowing it to naturally drape around the sides.
  • Place the sponge into the fridge to set.
FF Apricot White Chocolate Triple Sponge Cake
Covering the top sponge of the cake with whipped white chocolate ganache

Assembling the Apricot White Chocolate Triple Sponge Cake

  • First of all, drain both cans of apricot halves into a sieve.
  • Place the remaining 2 cake sponges, flat side up, on separate plates. Make sure the sponge that will be the bottom layer of the cake is on a serving plate or board.
  • Spoon 3 tablespoons of apricot jam on to each sponge and spread to the edges using the small spatula.
  • Place 8 apricot halves evenly around the outside of each sponge and 4 in the centre.
FF Apricot White Chocolate Triple Sponge Cake
Adding the apricot jam and apricots
  • Remove the cooled ganache from the fridge and whisk until it firmly holds its shape.
  • Fill a large piping bag with the ganache.
  • Cut the end of the piping bag off to leave a 1cm opening.
  • Applying even pressure pipe swirls of ganache between the apricots on the edge of the cake working in towards the centre, until there aren’t any gaps left. Repeat for the second sponge.
  • Place both sponges into the fridge and leave to set for 30 minutes.
  • Once the ganache has set it is time to assemble your cake.
  • Place the second layer centrally on top of the bottom layer.
  • Finally, place the ganache covered sponge on top.
FF Apricot White Chocolate Triple Sponge Cake
Piping whipped ganache and assembling the cake
  • Arrange the fresh (or canned) apricots on top of the cake and add the dark chocolate curls.
  • Refrigerate the cake for a further 30 minutes, or until time to serve.
FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake
  • Remove the cake from the fridge 10 minutes prior to serving. Doing so allows for easier slicing.
FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

I made the gluten free sponges the day before assembling the cake. They were stored in an airtight cake tin separated by sheets of baking parchment.

If you have enjoyed this recipe for Apricot White Chocolate Triple Sponge Cake you may also like these:

Summer Mixed Berry Sponge Cake

FF Apricot White Chocolate Triple Sponge Cake
Summer Mixed Berry Sponge Cake

Raspberry Lemon Celebration Layer Cake 

FF Apricot White Chocolate Celebration Layer Cake
Raspberry Lemon Celebration Layer Cake

Fluted Chocolate Lemon Marble Cake 

FF Apricot White Chocolate Triple Sponge Cake
Fluted Chocolate Lemon Marble Cake

 

While making this Apricot White Chocolate Triple Sponge Cake I had great fun testing out the Mason Cash Innovative Kitchen items sent to me by Maha Home. As well as creating a feast, fun has to be at the heart of what I do. Likewise, by testing new kitchenware I learn what works and what doesn’t. As a result I can offer an unbiased opinion to you my readers. Your trust in me is central to any review I undertake. Resulting in a review that is open and honest.

Promotional discount:

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

In the photograph above I added edible Pansies to create a pop of colour. When using flowers to decorate a cake, ensure they are edible and free from any chemicals.

Maha Home have given readers of my blog a 5% discount on all Mason Cash Innovative Kitchen items. Please insert the code INNOVATIVEFEASTING5. 

This offer is valid until 30th September 2018.

NOTE: This offer has now ended.

Sammie xx

Maha Home sent me the Innovative Kitchen items by Mason Cash for the purpose of reviewing. Please visit their website for lowest price match promise and discount code T’s & C’s. All opinions, views and content are my own. I was not paid to carry out this review. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

FF Apricot White Chocolate Triple Sponge Cake
Apricot White Chocolate Triple Sponge Cake

 

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Elizabeth Harris Perfect Cupcake Decorating Kit

Here on Feasting is Fun we encourage sharing. Whether it be bakes freshly made in our kitchens, or inviting friends and neighbours round for a cup of tea and a natter. As part of this I get asked by different companies to review products or produce. Resulting in me getting to share with you, my lovely readers, great products that really do earn their place in the kitchen. Today I share with you the Elizabeth Harris Perfect Cupcake Decorating Kit Review.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Elizabeth Harris Perfect Cupcake Decorating Kit Review

Elizabeth Harris learned to bake when she was young, in her Mum’s kitchen. Her love and passion deveolped over the years and she is now renowned for making bespoke cakes for every occasion. Developing her own product range, including the Perfect Cupcake Decorating Kit, is a step further to equipping and teaching others how they too can create stunning cakes.

Few people have the luxury of large kitchens with empty cupboards waiting to be filled. Items that take up valuable storage space need to earn their place. Everything needed, except for ingredients, to decorate a cupcake is contained within the sturdy, neat tin. First impression when handling the tin and it’s contents is of quality as well as a beautiful design.

Elizabeth Harris Perfect Cupcake Decorating Kit
Elizabeth Harris Perfect Decorating Cupcake Kit tin and contents.

Neatly packaged within the tin are the following items:

  • 12 cupcake cases.
  • 3 piping nozzles of different sizes and shapes.
  • Cupcake corer, used to remove the centre of a cupcake so that it can be filled.
  • Sturdy 14in/35cm reusable piping bag.
  • Splatter proof, fully comprehensive instruction guide, including basic cupcake and buttercream recipe. Also step-by-step photographs showing how to achieve 3 different cupcake decorations.
FF Elizabeth Harris Perfect Cupcake Decorating Kit
Three of the many designs that can be made using the Elizabeth Harris Perfect Cupcake Decorating Kit

Since the instruction guide provides a reliable cupcake and buttercream recipe, it is ideal for those who are just learning to bake. Likewise, the quality of the nozzles and variety of decorating designs is perfect for both the inexperienced and more proficient cake decorator. A washable reusable piping bag not only helps the environment, but also saves money on buying their disposable counterparts. Finally the addition of a cupcake corer allows the baker to fill the cupcake with a sweet surprise.

While reviewing the kit, the basic cupcake recipe included in the instruction guide was used. Three different flavoured cupcakes were made. Vanilla, rose and lemon and peach with an apricot jam filling. Flavour extracts were used for the cake batter and food colours for the buttercream. The recommended buttercream recipe was also used.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Using the Elizabeth Harris Perfect Decorating Cupcake Kit to create 3 differently decorated cupcakes.

Recipe used from the instruction leaflet. Makes 12 cupcakes.

  • 110g/4oz Butter softened at room temperature
  • 110g/4oz Caster Sugar
  • 1/8tsp Salt – added as unsalted butter was used
  • 2 Free Range Eggs – I use large – lightly beaten
  • 1tsp Vanilla Extract – I use Nielsen-Massey
  • 110g/4oz Self Raising Flour
  • 1-2tbsp Milk
  • Optional 1/4tsp each Lemon and Rose extract. Also available from Nielsen-Massey
  • Optional 15 drops Peach flavouring available from – Foodie Flavours. Apricot Jam for the hidden filling.
  • Gold Sugar Balls

Method: followed from the instructions given.

Preheat oven to 180C/160C fan, 350F, gas mark 4.

  • Line a muffin tin with 12 cupcake cases.
  • Cream together the butter, salt and sugar in a bowl, until pale.
  • Add 1tbsp of flour, vanilla extract and slowly beat in the eggs to the mixture.
  • If using flavourings add and beat into the mix.
  • Gently fold in the remaining flour, adding 1-2tbsp milk until the cake batter just drops from a spoon (dropping consistency).
  • Spoon the cake batter to half fill each cupcake case.
  • Place the muffin tin in the centre of the oven and bake for 10-15 minutes.
  • The cupcakes are baked when they are golden in colour and an inserted cocktail stick comes out clean. As soon as the cupcakes are baked remove from the oven.
FF Elizabeth Harris Perfect Cupcake Decorating Kit
Making and baking the cupcakes.
  • Allow the cupcakes to cool for 10 minutes in the tin then remove and place on a cooling rack to completely cool.
  • For apricot jam filled peach cupcakes, once cool, place the cupcake corer on to the centre of the cupcake. Twist until the corer touches the top of cupcake. Remove and add 1/2tsp of jam. Press the top of the corer and the cake plug will be released. Place on top of the jam filled cupcake. Continue until each cupcake is filled.
  • Proceed to pipe a hydrangea pattern, using the medium star nozzle, as detailed in the instructions. See below for buttercream recipe.
FF Elizabeth Harris Perfect Cupcake Decorating Kit
Apricot jam filled peach cupcakes with hydrangea piped buttercream.

Making the buttercream:

  • 140g/5oz Butter softened
  • 280g/10oz White Icing Sugar
  • 1-2tbsp Milk
  • Food Colouring – I used gel colours available from Wilton

Whisk the butter in a bowl until softened. Add the icing sugar and whisk slowly to start, increasing in speed. Add milk if the mixture is too stiff. Continue whisking until the buttercream is pale and fluffy. Divide the buttercream into separate bowls and colour as desired. A cocktail stick dipped into gel colouring allows control of depth of colour. While carrying out the review I created a light and dark orange. Finishing the frill and hydrangea cupcakes with these colours.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Two different coloured icings.

While simply spooning alternate colours into a piping bag gave the hydrangea cupcakes a pretty, range of colours. Just like on a real flower.

Using deep orange buttercream with the flat nozzle fitted to the piping bag, the frilled cupcakes were decorated. Since the nozzle was the wrong way round each frill faced downwards creating a ballerina tutu effect. Gold sugar balls topped off these vanilla cupcakes.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Gold topped ruffle decorated vanilla cupcakes using the Elizabeth Harris Perfect Cupcake Decorating Kit.

Finally the rose and lemon cupcakes, topped with a deep red edged cream frosting. A technique that is easier than it looks. Since, as suggested in the instructions dual coloured icings can be spooned either side of the piping bag, fitted with the large star nozzle, giving a pretty coloured rose when piped. Yet a different effect can also be achieved by dipping the blunt end of a wooden barbecue skewer into your chosen colour food colour. Place the gel end of the skewer into the empty piping bag, nozzle attached and wipe the gel up once side of the bag. Repeat on the other side. Fill the bag with uncoloured buttercream.

To decorate, squeeze out some buttercream into a bowl until the colour starts to show. Spoon  back into the piping bag. Starting in the centre of a cupcake, keep an even pressure and pipe a swirl as detailed in the instructions. As each cupcake is frosted the intense colour will pale in colour. Finally giving variation, similar to real roses.

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Rose Topped rose and lemon flavoured cupcakes using Elizabeth Harris Perfect Cupcake Decorating Kit.

After washing, drying, reusing and storing every part of the Elizabeth Harris Perfect Cupcake Decorating Kit, I am thoroughly impressed. The instructions are clear and easy to wipe down for the messy baker! Each piece of equipment feels strong and sturdy. Three decorating ideas are given, each with great photos and easily understood. More ideas are available on Elizabeth’s YouTube channel here.

Elizabeth Harris Perfect Cupcake Decorating Kit is available to buy from larger Home Bargains stores nationwide. An ideal present for a beginner baker, or someone who bakes but wants to learn decorating techniques. Finally a warning, cake decorating can become addictive. Elizabeth Harris has a beautifully designed range of cake decorating equipment, bakeware and items for the kitchen, simply visit her website.

FF Elizabeth Harris Cupcake Decorating Kit.
Learn how to create beautiful cupcakes with the Elizabeth Harris Perfect Cupcake Decorating Kit.

If you have enjoyed this review of the Elizabeth Harris Perfect Cupcake Decorating Kit you may also enjoy these cupcake recipes to use with your kit:

Maltesers Popping Candy Cupcakes

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Maltesers Popping Candy Cupcakes

Raspberry Ripple Almond Cupcakes

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Raspberry Ripple Almond Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

FF Elizabeth Harris Perfect Cupcake Decorating Kit
Maraschino Cherry Chocolate Drizzle Cupcakes

Carrying out reviews allows access to products that I may not normally come across. Creating cupcakes with this Perfect Cupcake Decorating Kit taught me new decorating techniques. Also, developing new cupcake recipes is always a bonus. Quite often I give away reviewed products. Not so with this kit. It has found a permanent home in my newly decorated kitchen. It will be bought and given as gifts.

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

Elizabeth Harris sent me the Perfect Cupcake Decorating Kit to review. I was not paid for carrying out this review or writing this blog post. All opinions, observations, product/ingredient recommendations are mine alone. No part of this blog post may be copied or reproduced without the written permission of the owner. Please see my Disclosure Policy.

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Chocolate Heart Topped Rose Bundt Cake

Valentine’s Day is nearly upon us and whether you subscribe to red hearts, roses and all things lovey-dovey, or not, walk down any high street and you can’t fail to avoid it. For me, each day is about expressing my love to those around me. Most importantly my hubby, our children and then my beautiful sister and her amazing family. Whether you celebrate February 14th as a specific day to show people your love, or choose other days, every single day, this Chocolate Heart Topped Rose Bundt Cake is sure to be well received.

FF Chocolate Heart Topped Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake shimmering in the sunlight.

Love, for me is about showing someone I’ve thought of them. It can be a small act of making a cup of tea and a kiss, or it can be a grander gesture, such as buying theatre or concert tickets. One way I like to show loved ones that I’ve thought of them is to bake or cook for them. Making their favourite meal, baking cookies such as these Chocolate Heart Cookies, all adds to the love in our home.

FF Chocolate Heart Topped Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake says “I love you”.

Something absolutely guaranteed to win most people round is chocolate. Having been sent a beautiful selection of chocolates from Lloyd’s Chocolatiers, I wanted to show them off. As the chocolate hearts are filled with delicate whipped creams, caramel, praline or divine caramel, they provide the perfect decoration to this lightly flavoured cake. Easily removed when served, they create a stunning addition to any plate.

FF Chocolate Heart Topped Rose Bundt Cake
An elegant dessert plate accessorised with heart chocolates.

Made with love. Served with love. These beautiful and varied chocolate hearts create a stunning dessert plate. This definitely says “I love you”.

FF Chocolate Heart Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake

While baking a chocolate cake may seem an obvious choice, I instead decided to choose a flavour to compliment the chocolates. Keeping the rose flavour subtle within the cake also stops it from overpowering the chocolates. Since the aim is, that each should compliment the other. Finishing with an un-flavoured glaze and dust of glitter, takes this cake from pretty to elegant.

Recipe: Chocolate Heart Topped Rose Bundt Cake serves 8-10

For the cake batter:

275g/10oz Unsalted Butter softened

275g/10oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – or Vanilla Extract

6 Large Free Range Eggs

1tsp Rose Extract – I use Nielsen-Massey

300g/11oz Plain White Four

2tsp Baking Powder

100g Full Fat Natural Yoghurt- I use Yeo Valley

For the icing and decoration:

450g/1lb White Unflavoured Icing Sugar

100mls Cold Tap Water

Edible Glitter – I use My Cake Decor gold glitter pump spray

Chocolate Hearts

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

First of all, ensure the Bundt pan is clean and dry. Shake the can or bottle well. Spray, or brush Wilton cake release thoroughly using a soft pastry brush. Note – if the weather is cold the liquid in the bottle may be difficult to squeeze out and brush. Stand the bottle in a jug of hot water for 10 minutes, shake well and use.

  • Making the cake batter: Into a large bowl add the softened butter, sugar and salt.
  • Whisk/beat together until well combined, pale and creamy.
  • Next, into a separate bowl, sieve the flour and baking powder together – dry ingredients.
  • Into the creamed butter bowl add the vanilla paste, rose extract and 2 eggs. Then add one third of the dry ingredients. Mix until just combined.
  • Add a further 2 eggs, another third of the dry ingredients and mix as before.
  • Finally, add the last 2 eggs, yoghurt and the last third of the dry ingredients. Mix until thoroughly combined, however take care not to over mix.
  • Spoon the cake batter into the prepared Bundt pan, pressing down as you do. Smooth the top of the batter with a spoon.
  • Place the Bundt pan in the centre of the oven and bake for 1hr – 1hr 15 minutes.
  • The cake is baked when it is golden in colour, shrinking away from the sides of the pan and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven.
FF Chocolate Heart Topped Rose Bundt Cake
Preparing the Bundt pan, filling and baking the cake.
  • Allow the cake to cool in the tin for 10 minutes.
  • Now turn out the Bundt cake on to a cooling rack.
  • Leave the cake to cool completely before icing.
FF Chocolate Heart Topped Rose Bundt Cake
Beautiful definition from the Chiffon Bundt.
  • While the cake is cooling, make the glacé icing.
  • Sift the icing sugar into a bowl.
  • Add the water and stir thoroughly, until a smooth consistency is achieved.
  • When cool, place the cake on the cooling rack, over a clean baking tray. This will catch any excess icing drips.
  • Start to spoon the icing over the top of the cake, working your way around the cake.
  • Continue to spoon icing through the central hole and around the outside until the cake is fully covered.
  • Leave the icing to naturally drip from the cake and finally set.
  • If using, dust the cake with edible glitter.
  • Move the cake on to a serving plate or stand.
FF Chocolate Heart Topped Rose Bundt Cake
Covering the cake with icing and dusting with glitter.
  • Place the chocolate hearts on top of the cake, reserving some for serving alongside.
FF Chocolate Heart Topped Rose Bundt Cake
Chocolate Heart Topped Rose Bundt Cake adorned with delightful chocolates.

Serve with love and a smile.

The cake will keep in an airtight container for up to 5 days. If it lasts that long.

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

Maple Syrup Iced Coffee Bundt Cake

FF Chocolate Heart Topped Rose Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Strawberry Sweetheart Cake

FF Chocolate Heart Topped Rose Bundt Cake
Strawberry Sweetheart Cake

Lemon Blueberry Bundt Cake

FF Chocolate Heart Topped Rose Bundt Cake
Lemon Blueberry Bundt Cake

Nordic Ware have a range of different shapes and styles of Bundt Pans. Since they are not cheap they are an investment worth looking after. Especially, if like me, cake decorating isn’t your strongest point. Yet, if looked after properly, the detailed Bundt Pans will last you a lifetime. Because each cake baked has love stirred into it, nothing else can compare with the taste. Ultimately they pay for themselves, with magnificent cakes that aren’t bought from a bakery.

On Valentine’s Day and everyday, I wish you love, health, peace and happiness.

Sammie xx

LLoyds Chocolatiers sent me the chocolate hearts to try. All content, photography, views and opinions are my own. Please see my Disclosure Policy.

 

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Orange Lemon Ombre Piped Rose Cake

Birthday season is upon us in the Feasting family. Cakes, bakes, canapés and celebration continue from now, right through to the New Year. Therefore, making this Orange Lemon Ombre Piped Rose Cake with family in mind, resulted in a beautifully decorated, delicious cake, perfect for guys and girls of all ages.

FF Orange Lemon Ombre Piped Rose Cake
Orange Lemon Ombre Piped Rose Cake delicious citrus flavours all the way through.

So the cake itself is made using Wright’s Baking Orange Cake Mix, to which lemon zest is added. Baked as a single cake, it is then sliced into three layers which are sandwiched back together using tart lemon curd. The result, a balanced citrus flavoured cake, that wakes up your tastebuds ready to party!

FF Orange Lemon Ombre Piped Rose Cake
Orange Lemon Ombre Piped Rose Cake full of hidden fruit.

In addition, the decision to decorate the cake with piped buttercream roses, shows an increase in confidence with regard to piping. Creating an ombré effect, from pale lemon swirls to deeper tangerine lends a modern finish to this cake.

FF Orange Lemon Ombre Piped Rose Cake
Orange Lemon Ombre Piped Rose Cake a stunning centrepiece perfect for celebrating.

Since piping this Heart Engagement Bundt Cake, crumb coating, covering the whole cake in a thin layer of buttercream, was not an option, it was a must. Resulting in a cake that looks much cleaner, more professional, as well as any gaps between the roses are already covered.

FF Orange Lemon Ombre Piped Rose Cake
Orange Lemon Ombre Piped Rose Cake my entry for #GBBOTwitterBakeAlong

While not absolutely necessary, the added edible violas give the finished cake an elegant, yet natural touch. Their presence hints at the floral, citrus flavoured cake hidden by the piped roses.

Recipe: Orange Lemon Ombre Piped Rose Cake serves 12-14

2 Packets Orange Cake Mix available from Wright’s Baking online shop you will need 1 1/2 packets of mix for this recipe

90ml Vegetable Oil – I use sunflower oil plus a little extra for greasing the cake tin

300ml Water

1 Large Free Range Egg

1tsp Lemon Zest – the zest of one regular lemon

Approx 1/2 jar Lemon Curd

For the ombre buttercream:

700g White Icing Sugar

350g Unsalted Butter – softened to room temperature

2tbsp Very Hot Water

Gel Food Colouring – Red and Yellow, or Orange – I use Wilton

1tsp Lemon Extract – I use Nielsen-Massey

Optional – pesticide free viola flowers

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

You will need a 20cm/8″ diameter 8.5cm/3.5″ deep tin to bake this cake.

  • Starting with the cake tin, grease the entire tin and also line the base with parchment paper.
  • Into a large bowl add the water, egg, oil and one packet of the orange cake mix. Weigh the other packet of cake mix and divide in half. Add half of the packet contents to the bowl – it was approximately 260g. Please check the weight for yourself.
  • Whisk the ingredients together according to the instructions on the packet.
  • Finally add the finely grated zest of 1 lemon, approximately 1tsp, to the bowl. Whisk to distribute and combine.
  • Pour the citrus cake batter into the prepared tin.
FF Orange Lemon Ombre Piped Rose Cake
Cake batter in the tin and ready for the oven.
  • Place the cake tin in the centre of the oven and bake for 1 hour 30 minutes. Test the cake at 1 hour 20 minutes with a skewer. The cake is baked when an inserted skewer comes out clean.
  • As soon as the cake is baked remov from the oven, place on a rack and allow the cake to cool completely in the tin.

FF Orange Lemon Ombre Piped Rose Cake

    Breath in the rich, citrus, homebaked aroma.
  • When the cake has cooled turn it out of the tin. Also if necessary, run around the outer rim of the cake with a palette knife. Doing this will loosen any slight sticking, that said Wright’s cake mixes are excellent and always turn out of the tin easily.

Preparing the cake for decoration:

  • During baking the cake rose slightly more in the centre. The cause may have been the addition of an  egg to the cake mixture, or, baking at a slightly higher temperature.
  • First cut off any dome on the top of the cake. Having a small rise in the centre is an advantage with the finished cake.
  • Slice the cake evenly into 3 layers. A serrated knife cuts cleanly through the cake, minimising crumbs.
  • Place the bottom layer, cut side up, on a board or cake stand.
  • Spread the bottom layer with an even, thin layer of lemon curd, so that it almost reaches the edges.
  • Next, place the middle layer on top of the bottom layer, matching up the sides.
  • Again, spread a thin, even layer of lemon curd on to the cake, keeping just inside the edges.
  • Finally place the top of the cake on to the middle layer.
FF Orange Lemon Ombre Piped Rose Cake
Shaping, slicing and then reassembling the cake.

Preparing the cake:

  • Place the softened butter into a large bowl.
  • Sift the icing sugar into the same bowl.
  • Next add the very hot water and lemon extract.
  • Finally whisk the ingredients together, starting on a slow speed and increasing the speed, until you have a pale, fluffy, lump free, buttercream.
  • Remove 3 heaped tablespoons of the buttercream and set aside to crumb coat the cake. First place the buttercream on the top of the cake. Use an offset spatula to spread the icing across the top of the cake, gently pushing it over the sides. Rotating the stand, or board, gradually cover the sides of the cake with a thin layer of buttercream. Finish by dipping a palette knife into hot water, drying and running the hot knife over the cake, this will produce a smooth finish. Place the cake in the fridge for 30 minutes to allow the crumb coat to set slightly.

Colouring the buttercream:

  • Divide the remaining buttercream equally, between 3 bowls.
  • Use cocktail sticks, gel food colouring and a teaspoon to stir, start colouring the icing. It is easier to achieve the lightest colour, which is piped on to the top of the cake, first. Doing so sets the shade and tint of the icing.
  • Following on, add more colouring to the next bowl, until the shade is correct. Finishing with the last bowl and deepest colour, add extra red and yellow gel until the desired deeper colour is obtained.
  • To pipe the buutercream, fit 3 large, disposable piping bags with large star piping nozzles – Wilton #1M. Fill each bag with a separate shade of buttercream. Label the piping bags light, medium, dark, so they are distinguishable.
FF Orange Lemon Ombre Piped Rose Cake
Natural lemon flavoured buttercream and the 3 shades created for the ombré effect.

Decorating the Cake:

  • Starting right in the centre, on top of the cake, using the lightest shade, pipe the first rose. Begin in the centre of the rose, keeping pressure steady on the bag pipe a star, continuing into an e shape, then continuing round to form a rose swirl.
  • Continue working evenly around the centrally piped rose, piping more rose swirls. Carry on until the top of the cake is covered, or almost covered, in evenly piped rose swirls.
  • Following on, use the next shade darker, pipe rose swirls around and inbetween the lighter shade, then pipe evenly around the side of the cake.
FF Orange Lemon Ombre Piped Rose Cake
The image on the right shows the colour difference.
  • Complete the cake by piping the darkest shade around the base of the cake. The full ombré effect is then complete.
FF Orange Lemon Ombre Piped Rose Cake
Orange Lemon Ombre Piped Rose Cake very effective.
  • For the very best results place the piped cake into the fridge, or somewhere cold, for 30 minutes.
  • Just prior to serving add the edible violas.
FF Orange Lemon Ombre Piped Rose Cake
Orange Lemon Ombre Piped Rose Cake perfect with a Buck’s Fizz!

Beautifully baked, evenly distributed fruit, decorated with rose swirls, this Orange Lemon Ombre Piped Rose Cake demonstrates how easy it is to create a sensational cake using a mix.

Because of my health limitations, creating this cake from scratch would be too much for me. Of most importance, my aim, to show how the ombré piping effect is achievable, at home, with a little practice. Secure in the knowledge that the cake underneath is reliably good. A couple of badly piped roses were removed, using a butter knife and re-piped. Practice and making mistakes is how we learn to improve our skills.

If you have enjoyed the recipe for this Orange Lemon Ombre Piped Rose Cake you may also like these:

Strawberry Chocolate Vanilla Drip Cake

FF Orange Lemon Ombre Piped Rose Cake
Strawberry Chocolate Vanilla Drip Cake also uses Wright’s cake mixes.

Fluted Chocolate Lemon Marble Cak

FF Orange Lemon Ombre Piped Rose Cake
Fluted Chocolate Lemon Marble Cake.

Strawberry Sweetheart Cake

FF Orange Lemon Ombre Piped Rose Cake
Strawberry Sweetheart Cake

Beautiful cakes do not have to be difficult to create. Since I am most definitely not an accomplished cake decorator, I have learned a few decorating techniques that enable me to finish a cake to a good standard.

Most of all I hope you have been inspired to try out a new technique? Also homemade cakes taste infinitely better than their supermarket counterparts. While they are convenient, no amount of love, has, at any stage been added to the cake. Whereas baking at home creates a unique, delicious cake that will prompt huge smiles from the recipient and those who share in the celebration and cake!

Sammie xx

 

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Loveliest Lemon Curd Cake

For for those of you who have visited Feasting is Fun before, you will be very aware of my love affair with lemons. I absolutely adore not only their tart, intense flavour, but also their ability to transform a sweet or savoury dish. After using lemon curd to create my Lemon Ripple Ice Cream, I decided to use it in a bake. Specifically this delightful Loveliest Lemon Curd Cake.

FF Lemon Curd Cake
Loveliest Lemon Curd Cake perfect for afternoon tea.

A wonderfully moist, damp cake, the lemon curd injects a wonderful tartness in the centre that is balanced by the lemon swirled buttercream on top.

If you love lemons, then I’ll guarantee this Loveliest Lemon Curd Cake will delight you!

FF Lemon Curd Cake
Loveliest Lemon Curd Cake whatever time of year brings the sunshine indoors.

Baked as a whole cake, that is then cut in two, this refreshingly flavoured cake is simple to make and decorate.

FF Lemon Curd Cake

    Loveliest Lemon Curd Cake with an added sprinkle of glitter.

I was sent a new cake tin to try out, so I decided on this Loveliest Lemon Curd Cake. The cake batter has both finely grated lemon zest and lemon extract oil in it. I’ve given an alternative for the oil in the recipe, although I do recommend buying some if you can. It brings another level of lemonyness to the cake and unlike fresh lemon juice, does not cause any curdling of the cake batter or buttercream.

FF Lemon Curd Cake
Loveliest Lemon Curd Cake look at how the light shines through the lemony yellow of the cake?

Lemons have such a sunny yellow colour that they really do bring the sunshine indoors whatever the weather!

Recipe: Loveliest Lemon Curd Cake serves 8-10

You will need an 8″/20cm diameter cake tin that is 3″/7.5cm deep

275g/10oz Unsalted Butter – plus a little extra for greasing

275g/10oz Caster Sugar

1tsp Lemon Oil – I use Nielsen-Massey

6 Large Free Range Eggs

275g/10oz Self Raising Flour (if using plain add 2tsp baking powder)

1/4tsp Salt – I use Maldon Sea Salt

Grated Zest of 1 Whole Lemon

4-5tbsp Lemon Curd – I use Waitrose luxury lemon curd – make sure you pick a tart one

For the icing:

100g/4oz Unsalted Butter

200g/7oz Sifted Icing Sugar

1/2tsp Lemon Oil – or 1tbsp Lemon Curd

2tbsp Very Hot Water from a kettle

Optional – Sprinkles and edible glitter

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

  • Grease with butter and line the base of the cake tin with baking parchment. I was  testing a new PushPan. I still greased and lined the tin.
  • Into a large bowl add the butter, salt and sugar.
  • Whisk/beat until pale and creamy.
  • Add all 6 eggs (I crack mine into a separate bowl first) and the lemon oil/substitute with 1tbsp of lemon curd if no lemon oil is available.
  • Sift in the self raising flour.
  • Mix on a low speed until just combined.
  • Add the finely grated zest of one whole lemon.
  • Mix the cake batter until just smooth – I do this by hand using a spoon.
  • Spoon the Loveliest Lemon Curd Cake batter into the cake tin and smooth the top.

FF Lemon Curd Cake

    Loveliest Lemon Curd Cake ready for the oven.
  • Place the cake tin into the centre of the oven and bake for 1 hour – 1 hour 15 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 1 hour 15 minutes to bake.
  • Once the cake is baked remove from the oven and allow to cool completely in the cake tin.
FF Lemon Curd Cake
Baked Loveliest Lemon Curd Cake cooling in the tin.
  • When the cake is cold remove from the tin.
  • With the PushPan tin I used, I simply popped the pan on to a tin of beans and pressed the sides down. The cake released from the tin very easily.
FF Lemon Curd Cake
Loveliest Lemon Curd Cake easily released from the PushPan

Making the lemon buttercream:

  • Into a large bowl add the softened butter, sifted icing sugar, lemon oil or curd and 2 tablespoons of hot water.
  • Whisk slowly at first, increasing in speed as the icing sugar is absorbed. Continue whisking on high for a couple more minutes until you have a pale, creamy, light buttercream.
  • Scoop the buttercream into a disposable piping bag fitted with a large closed star tip.
  • Carefully cut the cake in half horizontally, so that it becomes a sandwich cake.
  • Spoon enough lemon curd on to the bottom layer to cover it generously.
FF Lemon Curd Cake
Add a generous layer of lemon curd.
  • Place the top of the cake back on and pipe six buttercream swirls around the edge and one in the centre of the cake.
FF Lemon Curd Cake
Loveliest Lemon Curd Cake so pretty but there’s room for a finishing touch.
  • Add sprinkles and edible glitter (if using) and your Loveliest Lemon Curd Cake is ready to be sliced and served.
FF Lemon Curd Cake
Loveliest Lemon Curd Cake sparkling deliciousness.

I do love a slice of cake for Sunday afternoon tea, or any day of the week afternoon tea, when the cake is this good!

FF Lemon Curd Cake
Loveliest Lemon Curd Cake perfect for any occasion, but especially afternoon tea.

I honestly think the pictures in this post speak for themselves. This Loveliest Lemon Curd Cake bursts with lemony yellowness once cut and tastes absolutely perfect. The soft buttercream and tart lemon curd, with a deliciously moist lemon cake.

Today will not be the only time I make this cake!!

If you have enjoyed the recipe for this Loveliest Lemon Curd Cake here are some others you may also enjoy:

Glazed Lemon Bundt Cake

FF Lemon Curd Cake
Glazed Lemon Bundt Cake

Lemony Strawberry Pavlova

FF Lemon Curd Cake
Lemony Strawberry Pavlova

Lemon Drizzle Cake Bars

 

FF Lemon Curd Cake
Lemon Drizzle Cake Bars

Whilst this Loveliest Lemon Curd Cake looks pretty with the buttercream swirls, it really is the layers of lemon flavour that make this cake so enticing.

Whatever you are making and baking in your kitchen this weekend I hope that you are having fun. As I popped a couple of slices of this yummy cake over the back fence to our neighbours, almost blinded by the glitter sparkling in the sunlight, I was reminded of how much I simply enjoy sharing.

Baking for my family, friends, neighbours, postman and postlady, random delivery drivers, makes me feel good. Why?? Because it puts a smile on someones face. The heart of this blog is to share, enjoy feasting with people and have fun whilst doing so.

There is no price to making someone smile.

Who will you make smile this week?

Sammie xx

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Strawberry Chocolate Vanilla Drip Cake

Hello, I have an exciting recipe to share today. Since I first admiring the variety of Drip Cakes on Pinterest I have wanted to make one. This past weekend with the help of 2 Wright’s Baking cake mix kits, I did it (full recipe instructions for making this cake from scratch are included).  Finally, I have now made this Strawberry Chocolate Vanilla Drip Cake.

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Had it not been for the cake mixes from Wright’s I honestly would not have had the energy to make this cake. Yet, I proved that with a little bit of patience and guidance anyone can make a drip cake using great packet mixes, plus some extra chocolate and strawberries.

The Chocolate and Victoria sponge mixes create cakes that are as light as clouds. I baked the cakes on Saturday and then assembled and decorated this gorgeous Strawberry Chocolate Vanilla Drip Cake on the Sunday.

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake

You Too Can Make This Drip Cake :

If you have ever wanted to make a drip cake, yet been too scared or overwhelmed to try? Use the following step by step photographs and instructions to show you how. You need not be a proficient baker or cake decorator, yet you CAN make this Strawberry Chocolate Vanilla Drip Cake.

Taking you through every stage, you will learn how to achieve a stunning drip cake. Once you have learnt the basics you can create all different kinds of drip cakes. I wanted to keep my cake simple, yet elegant. The chocolate dipped strawberries add height and a pop of colour.

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Above all, I never dreamt that my Strawberry Chocolate Vanilla Drip Cake would turn out so well.

Pushing Out Of My Cake Decorating Comfort Zone:

Because cake decorating isn’t my strongest skill, learning new techniques can be challenging. Also sometimes my hands can be really shaky, resulting fewer cake recipes making it on to the blog.

What I’m trying to say is, I’m just like you. Yes I’ve learnt to pipe roses with buttercream, but that really is the extent of my cake decorating knowledge. So my hope is to teach you how to create a show stopping cake and that, with a little patience you too can create one!

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake

There’s No Shame In Using Great Quality Cake Mixes:

Starting with a good quality boxed cake mix from Wright’s meant that all my concentration could be used decorating the cake. I will be creating recipes with different flavours, colours and toppings in the future, but for my first drip cake, all I wanted to concentrate on was creating that iconic ‘drip’!

Chocolate and vanilla were chosen simply because the inside of the cake would then reflect the beautiful outside. The cake mixes are so easy to whip up and bake, plus the buttercream mixture is included in the box. All I needed to add was butter.

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Note: in order to decorate this cake successfully you will need a large palette knife (not a small offset one – that I mention in some of my recipes). Also if making the cake using my recipes you will have ire than you need. Perhaps you could bake an extra layer?

Recipe: Strawberry Chocolate Vanilla Drip Cake serves 10-12

1 Chocolate Sponge Baking Kit – from Wright’s Baking

1 Victoria Sponge Baking Kit – also from Wright’s Baking

Alternatively use the  cake batter recipe for my Apricot White Chocolate Triple Sponge Cake

( Make the cake batter as instructed in the recipe. Use half of the vanilla batter to bake 2 plain sponges. Add 75g Cocoa powder and 2tbsp milk to the remaining batter, stir gently until the ingredients are fully incorporated. Bake the chocolate sponges as instructed.)

2tbsp Butter for greasing the sandwich cake tins

240g Unsalted Butter- softened to room temperature

200g White Chocolate – I use Waitrose Belgian white chocolate

100g Dark Chocolate minimum 70% Cocoa Solids

15 Good Quality Fresh Strawberries medium/large in size – if only very large strawberries are available you may want to use fewer.

Note: if making your own buttercream you will need 250g unsalted butter, 100g good quality cocoa powder (sifted) and 400g icing sugar (sifted), prepare as for the buttercream including the 2tbsp very hot water.

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F

Making And Baking The Sponge Cakes:

  • Grease 2 x 7″ (17.5cm) sandwich cake tins and line the base with baking parchment.
  • Make up one packet – I used the Victoria sponge mix first – according to the instructions on the box.
  • Divide the cake batter equally between the 2 tins.

FF Strawberry Chocolate Vanilla Drip Cake

  • Place the sponge tins in the centre of the oven and bake for 15- 20 minutes. The sponges are baked when they are a golden colour and spring back from a light touch. Mine took just under 20 minutes to bake. Also, baking times may vary slightly if making from scratch*.
  • As soon as the cakes are baked remove from the oven.
  • Allow the sponges to cool for 5 minutes, then run a palette knife around the outside rim of the cake.
  • Turn the cake out gently and place right side up on a cooling rack.

FF Strawberry Chocolate Vanilla Drip Cake

  • Wash up the sponge tins in warm soapy water, dry, grease and line the bases as before.
  • Make up the chocolate sponge mix according to the packet instructions.
  • Divide the cake batter equally between the 2 tins and bake in the middle of the oven, as before for 15 – 20 minutes. Mine were baked at 15 minutes.
  • As soon as the chocolate sponges are baked remove from the oven. See note * above.

FF Strawberry Chocolate Vanilla Drip Cake

  • After 5 minutes cooling run a palette knife around the outside of the cake, turn out gently and allow to cool on a rack.
  • Once cool your cake is ready to assemble and decorate.

Making The Frosting And Assembling The Cake:

  • Gently peel the parchment paper away from the base of each sponge.
  • Whisk/beat 240g of softened butter in a large bowl.
  • Add both packets of buttercream mix – chocolate and vanilla.
  • Slowly whisk until they are incorporated into the butter.
  • OPTIONAL – I always add 1-2 tablespoons of very hot water to any buttercream that I make. I added 2 tablespoons to the buttercream mixture. I would not advise adding water if you are using stork or other margarines.
  • Continue whisking until you have a smooth, glossy, chocolate buttercream.

FF Strawberry Chocolate Vanilla Drip Cake

  • I recommend using either a cake board or a flat plate placed on a cake stand, or cake decorating turntable. I used a cake board on top of my cake stand. This is so that once covered in buttercream, the cake, will fit into the fridge to chill.
  • First of all add a generous tablespoon of buttercream to the cake board, this helps anchor the cake whilst it is being assembled and decorated.
  • Place the first sponge flat side up on the centre of the board.
  • Using a palette knife thinly coat the upper, flat side of the sponge in buttercream.

FF Strawberry Chocolate Vanilla Drip Cake

  • Next add the second chocolate sponge, again flat side up and cover with a thin layer of buttercream.
  • Continue in the same manner with the vanilla sponges, leaving the last sponge without a covering of buttercream.

FF Strawberry Chocolate Vanilla Drip Cake

Covering The Cake With Buttercream Frosting:

  • Ensure that you have plenty of space to work around the cake. I moved mine to the dining room table where I was able to sit (better for my back) and cover the cake.
  • Add enough buttercream to cover the top of the cake evenly – approximately 0.5-1cm deep. Run the palette knife across the top to roughly smooth it.
  • Next add buttercream to the side of the cake near the top. Spread it with the palette knife so that it fills in the gaps between the sponges. I started at the top and rotated the cake stand, working my way down to the bottom of the cake as each sponge layer was covered. Always aim to keep the buttercream as even and smooth as possible, using a palette knife.

FF Strawberry Chocolate Vanilla Drip Cake

  • The whole cake is now covered in buttercream with a roughly smoothed top and sides.
  • Fill a large jug with very hot water and have some pieces of kitchen paper to hand.
  • Clean the palette knife and let it sit, immersed in the hot water for a minute.
  • Remove the palette knife and wipe dry with the kitchen paper.
  • Hold the flat side of the palette knife to the side of the cake and smooth the buttercream. Repeat by dipping the palette knife back into the hot water, drying and smoothing, rotating the cake stand as you do so. This may take a little practice but you’ll soon get the hang of it.
  • The buttercream becomes very glossy and smooth. Continue until the sides are as smooth as you can get them.
  • Next smooth the top of the cake in exactly the same way.

FF Strawberry Chocolate Vanilla Drip Cake

  • Use kitchen paper to gently go around the base of the cake and remove excess buttercream from the board. I remove any big lumps and then hold the kitchen paper to the board as I rotate the cake, gradually getting closer and closer to the cake.
  • Place the covered cake into the fridge to chill and set for 30 minutes.
  • When it is touch dry you may start to decorate it.

Decorating The Strawberries With Chocolate:

  • Break up the white chocolate into a heatproof microwaveable bowl.
  • Zap in the microwave for 30 seconds at a time, stirring in between each heating session. When the chocolate has half melted remove the bowl from the microwave and continue stirring until all of the chocolate is melted.
  • Set to one side to cool.
  • Meanwhile break up the dark chocolate and melt in exactly the same way as for the white chocolate.
  • Dip half of the strawberries into the dark chocolate, ensuring they are completely covered with only the green showing, use a teaspoon to pour the chocolate near the top of the strawberry. Set the strawberries on to a silicone mat or some baking parchment.
  • Remove 2 tablespoons of the melted white chocolate and place in a small, disposable piping bag. Snip the very end off leaving a small hole.
  • Pipe lines across the uncovered strawberries and over the chocolate covered strawberries. You can also experiment with piping little dots on to the strawberries. Leave the strawberries to set.

Creating The Drip Effect:

  • Finally, while the white chocolate is still pourable but cooled you can start creating your drips.

FF Strawberry Chocolate Vanilla Drip Cake

  • Using a spoon pour the cooled, melted chocolate around the edge of the cake encouraging drips to form by adding a little more chocolate in places. Aim for a variety of drip lengths around the outside of the cake.
  • Next spoon the remaining white chocolate on to the centre of the top of the cake. Use the spoon to spread it to meet the rim formed by the drips and then swirl with your spoon to give an attractive finish.

FF Strawberry Chocolate Vanilla Drip Cake

Adding Chocolate Strawberries For A Spectacular Finish:

  • Gently add some strawberries to the back of the cake, building height by laying them on top of each other. Also add a few strawberries around the base to create a stunning, professional finish.
FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Place the cake back into the fridge, especially during warmer weather, until it has set.

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Now take lots of photographs as it is great to have a visual reminder that you have accomplished something so stunning.

Importantly, keeping some of the strawberries red, with just a little piped white chocolate really makes the whole cake pop. Having a burst of colour stops the cake from being all brown and cream, which is definitely not as fun as a spot of red here and there!

If you have enjoyed the recipe and tutorial for making this Strawberry Chocolate Vanilla Drip Cake here are others you may also like:

Chocolate Peanut Butter Drip Cake

FF Strawberry Chocolate Vanilla Drip Cake
Chocolate Peanut Butter Drip Cake

Black Forest Giant Doughnut

FF Strawberry Chocolate Vanilla Drip Cake
Black Forest Giant Doughnut a stunning effect with little effort.

Fluted Chocolate Lemon Marble Cake

FF Strawberry Chocolate Vanilla Drip Cake
Fluted Chocolate Lemon Marble Cake a great cheat at making an amazing looking cake.

Finally, while not being the world’s best cake decorator means I can learn. Baking and decorating cakes should be fun. And it can be with instructions and photos to guide you through the process. Above all, cakes are made for sharing with friends, family and even the Post Lady!

Have I inspired you to try a new cake decorating technique?

Have fun decorating, making and baking your feasts.

Sammie xx

Wright’s Baking provided me with the cake mix kits to try. All content, opinions, views and photographs are my own. Please see my Disclosure Policy. I am not a professional baker or cake decorator, any advice given is purely for guidance.

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Fluted Chocolate Lemon Marble Cake

With Father’s Day coming up this Sunday, here is an easy to make and decorate treat for Dad. Lemon and chocolate intertwined within every part of this stunning Fluted Chocolate Lemon Marble Cake.

 

F Fluted Chocolate Lemon Marble Cake
Fluted Chocolate Marble Cake perfect for any celebration. 

You can make this cake for Father’s Day, or as a special celebration cake. Since the blend of chocolate and lemon throughout every part of this cake is a taste sensation. If you have never tried the two together then you need to trust me and make this cake.

FF Fluted Chocolate Lemon Marble Cake
Fluted Chocolate Lemon Marble Cake whoever receives this will be thrilled.

Whilst orange and chocolate is a more common flavour pairing, I was inspired to make this cake when I discovered that Elizabeth Shaw Chocolates made Chocolate a Lemon Flutes. Having used the Amaretto flutes for my Chocolate Amaretto Cake I knew how stunning and yet simple they were to use.

FF Fluted Chocolate Lemon Marble Cake
Fluted Chocolate Lemon Marble Cake made with love.

So if you want to make this cake for your Dad this coming Sunday, or a special birthday cake I am right here to show you how to make this stunning Fluted Chocolate Lemon Marble Cake.

Nothing is quite as special as something that you have made yourself for someone. Putting the time, energy and love into baking a cake, for me truly shows someone that I love them. Especially if it is centered around their favourite flavours.

Elizabeth Shaw sell a range of flavoured flutes and you can easily tweak this recipe to fit the flavour of your choice. Adding the flutes around the edge with the extra touch of a beautiful ribbon transforms a nice cake to a wow cake.

FF Fluted Chocolate Lemon Marble Cake
Fluted Chocolate Lemon Marble Cake plenty for sharing.

RecipeFluted Chocolate Lemon Marble Cake serves 10-12

Cake:

300g/11oz Unsalted Butter – plus a little extra for greasing the cake tin

300g/11oz Caster Sugar

6 Large Free Range Eggs

300g/11oz Self Raising Flour

1/4 tsp Salt

50g/2oz Cocoa Powder

2tbsp Milk

2 Whole Lemons – scrubbed under hot water if waxed

Frosting:

250g/5oz Dark Chocolate Minimum 70% Cocoa Solids

200g/7oz Unsalted Butter

100g/4oz Sifted Icing Sugar

Optional – 1tsp Lemon Extract – I use Nielsen-Massey

Decorations:

4 Boxes Lemon Flutes – from Elizabeth Shaw Chocolates

Pearls, dragee balls, or sprinkles of your choice

Method: Preheat the oven to 160C/180C fan, gas mark 3

  • Grease and line with baking parchment an 8″ or 18cm cake tin – that is also fairly deep – at least 4″/10cm. Ensure that the baking parchment is at least 2″/5cm higher than the sides of the cake. This will ensure a nice even rise and moist cake.
  • In a large bowl add the softened, room temperature butter and caster sugar.
  • Whisk/beat until pale and creamy.
  • Sift the flour into a medium sized bowl – you will need the bowl later.
  • Add 1/3 of the flour and 2 eggs to the butter mixture, mix slowly until just incorporated.
  • Repeat the last step.
  • Add the last 2 eggs, remaining flour and the zest of 2 lemons.
  • Use a large spoon or spatula to fold in all of the ingredients until combined – be careful not to overmix.
  • In the spare bowl (which had the flour in it) place half of the lemon flavoured cake mixture – I do this by eye but, use scales if you want to be exact.
  • Sift the cocoa into the mixture in the spare bowl and add the 2 tablespoons of milk. Fold in the cocoa powder until the mixture is combined. It will be a gorgeous chocolate colour.
  • In the othe bowl squeeze in the juice from half of a lemon. Stir until fully combined.

FF Fluted Chocolate Lemon Marble Cake

    Begin by alternating the cake mixes.
  • Spoon dollops of the chocolate cake mixture around the base of the tin, leaving a gap in between.
  • In the gaps spoon dollops (sorry but I love that word 😉) of the lemon cake mix.
  • Continue by layering spoonfuls of the chocolate cake mixture on top of the lemon and vice versa.
FF Fluted Chocolate Lemon Marble Cake
This is how the cake tin looks with all the cake batter added.
  • Now to get swirling! I always use the handle of a wooden spoon, as it won’t rip through the baking parchment.
  • With the upturned spoon in hand swirl through the cake mixture. I like making figures of eight!
  • You need the whole cake mix to be marbled NOT mixed.
FF Chocolate Lemon Marble Cake
One beautifully swirled marble cake and I stuck the overlapping parchment together with cake batter!
  • Please don’t worry if you think you’ve over or under swirled your cake. This is a gift for someone. They will love that you’ve taken the time to bake them a cake.
  • Place the cake in the middle part of the oven and bake for 1 hour 30 minutes – 1 hour 45 minutes.
  • This is a long slow bake that ensures a moist, evenly coloured cake. Please trust me. If you cook at a higher temperature the outside will be baked before the middle and you are likely to end up with a dry cake.
  • The cake is baked when an inserted skewer comes out clean.
  • Once baked, remove the cake from the oven, place the tin on a cooling rack and allow the cake to cool in the tin. I made this cake the day before I decorated it, however, as long as it is cold it can be decorated on the same day.
FF Fluted Chocolate Lemon Marble Cake
Beautifully baked, don’t worry about any cracks they will settle and close as the cake cools.
  • If leaving overnight before decorating, remove the cooled cake from its tin and wrap in cling film.

Preparing the Chocolate Lemon Ganache Icing:

  • Break up the 250g of dark chocolate and add to a heatproof bowl that fits on top of a small saucepan. Add the butter to the chocolate.
  • Place 1-2 inches of water in the base of the saucepan and heat until just bubbling.
  • Place the bowl containing the chocolate/butter on top of the saucepan, ensuring the base of the bowl does not touch the water – this is called a double boiler.
  • Stir continuously until both the butter and chocolate have melted.
FF Fluted Chocolate Lemon Marble Cake
Glossy chocolate ganache.
  • Next add 1 teaspoon of lemon extract (if using) and the sifted icing sugar.
FF Fluted Chocolate Lemon Marble Cake
Stir in the icing sugar.
  • When the icing sugar is no longer visible remove the bowl from the heat and very gently, as this mixture will be hot, switch to a balloon whisk and stir, then whisk as the mixture cools, until all icing sugar has dissolved.
  • The best way to tell if the mixture is smooth is to rub a little between your finger and thumb, if it still feels gritty keep whisking – it took 5 minutes of gentle whisking until my ganache was smooth again.
FF Fluted Chocolate Lemon Marble Cake
Glossy, silky smooth chocolate lemon ganache.
  • Next switch to an electric mix and whisk gently, increasing in speed as the ganache starts to thicken.
  • Keep whisking until the mixture is still soft but will hold a figure of eight.
Fluted Chocolate Lemon Marble Cake
Thickened ganache that can hold its shape – but not stiff.
  • Place half of the ganache into a piping bag fitted with a large star. If it is a hot day cover the nozzle with cling film and place in the fridge.
  • Place your cake on a board or cake stand. I suggest placing the board on a cake stand as it makes the cake easier to decorate.
  • Spoon 3/4 of the remaining ganache on to the top of the cake.
  • Using an off set palette knife spread the mixture so that it covers the top of the cake.
FF Fluted Chocolate Lemon Marble Cake
It’s a thick coating don’t worry!
  • Spoon the rest of the ganache around the outside edge of the top of the cake.
  • Gently, with your palette knife encourage the icing to cover the side of the cake. Turning the cake stand as you go, working round until the sides are covered.
  • Hold your palette knife flat against the side of the cake and rotate the stand. This will give your sides a nice even edge.
  • Run your palette knife flat across the surface of the cake to achieve the same effect. Don’t worry if it’s not perfectly flat, as long as the icing is even it will look great.
  • Next pipe swirls around the edge of the cake and finish with one in the centre.
FF Fluted Chocolate Lemon Marble Cake
Look how beautiful your cake is!

Decorating the Cake:

  • Have the flutes opened and ready. You will see that one side of the flute is flat.
  • Press the flat side of the flute against the base of the cake, the ganache will hold it in place.
  • Continue, placing one flute next to another, taking care to ensure they are straight, until the whole cake is surrounded.
  • Take your ribbon, place it halfway up the flutes – it is helpful if you have a spare pair of hands to hold it in place, if not use a pin to secure it at the back of the cake – wrap it around the cake and tie a bow at the front.
  • Place a silver dragee ball on the top of each swirl and add extra small, edible pearls to the swirls.
Fluted Chocolate Lemon Marble Cake
Fluted Chocolate Lemon Marble Cake simply stunning.

Serve your stunning Fluted Chocolate Lemon Marble Cake sliced with a cup of tea or coffee and a big smile.

FF Fluted Chocolate Lemon Marble Cake
Fluted Chocolate Lemon Marble Cake made with love.

This beautiful Fluted Chocolate Lemon Marble Cake, made with love and shared with your Dad, or friends and family for a special celebration is sure to wow and impress them with the delicious flavour combination!

If you have enjoyed the recipe for this Fluted Chocolate Lemon Marble Cake here are some others you may enjoy:

Chocolate Amaretto Cake

FF Fluted Chocolate Lemon Marble Cake
Chocolate Amaretto Cake using amaretto flutes.

Strawberry Sweetheart Cake

FF Fluted Chocolate Lemon Marble Cake
Strawberry Sweetheart Cake perfect for the ones you love.

Raspberry Lemon Celebration Layer Cake

FF Fluted Chocolate Lemon Marble Cake
Raspberry Lemon Celebration Layer Cake

The Fluted Chocolate Lemon Marble Cake is beautifully rich, decadent and full of flavour. I hope you enjoy the calming practise of baking and then decorating a cake. Yesterday I was not having the best of days and yet, sitting decorating this cake, I became totally immersed in what I was doing. Afterwards I felt a lot better and I had accomplished something that I hadn’t done before.

I recommend baking and cake decorating as a very therapeutic, calming practise. Even if you don’t feel any better at the end, your time will have been well spent.

Enjoy creating and baking in your kitchens. A feast, whether a cake or a roast chicken, made with love and shared is a hard experience to beat.

Sammie xx

Elizabeth Shaw Chocolates provided me with the flutes to decorate this cake. I did not receive any payment for writing this post. All content, recipes, photographs and opinions are my own. I am not a proffessional, any advice given is my own personal opinion. Please see my Disclosure Policy.

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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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