Chocolate Peanut Butter Drip Cake

The past fortnight has been a busy one here at home. Hospital appointments for me, rugby matches for our son and both of our girls working hard on their studies. Life has been hectic. Yet, during this time, we have also celebrated two special birthdays in our family. Amidst the coming and going, we made time for what is important. Spending time together. Celebrating birthdays and enjoying the company and love that we have for each other. Laughing, catching up, chatting, more laughter and sharing this delicious Chocolate Peanut Butter Drip Cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

For me, nothing is more important than spending time with those that I love. Whether family, friends or both. Yet due to the continued frequency of seizures see here, these occasions have been few and far between over the last two years. While I was able to attend the wedding of my amazing nephew and my new niece, there have been very many missed opportunities, simply due to my health. Hopefully, this trend is on the turn and change is afoot!

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

Since our son and my sister celebrate their birthday on the same day, it has become a tradition for them to see each other on their special day. While last year this event was cancelled, we more than made up for it this year! We gathered and celebrated this very special day together. Presents were unwrapped, cards opened, cuddles given. Most importantly we were a family celebrating together. Is there anything that is better?

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake sliced with a cool glass of milk

Since having made our, not so little boy, a fruit cake for his birthday over the past couple of years, change was definitely needed! Knowing his love for Reeces Peanut Butter Cups I suggested a chocolate and peanut butter cake. A suggestion that was met with much agreement. Light chocolate and peanut butter sponges, sandwiched together with peanut butter icing, along with hidden, chopped peanut butter cups in the centre. Frosted all over with the same icing and decorated with a milk chocolate drip and more peanut butter cups. Finally, a sprinkle of bronze crunch added elegance to the finished cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake

The cake of our son’s dreams. Utterly thrilled with both the look and taste of his birthday cake, oohs and aahs escaped from everyone’s lips. While delivering completely on taste, as it did looks, this cake proved to be a huge hit. Most importantly from the birthday boy himself. Resulting in a day full of happy shared memories.

Recipe: Chocolate Peanut Butter Drip Cake serves 10-12

Cake:

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Brown Sugar

50g/2oz Peanut Butter smooth – I use Reeces available from Amazon

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

75ml/5tbsp Whole Milk

200g/7oz Plain Flour

2 tsp Baking Powder

75g/3oz Cocoa – I use Callebaut

Frosting and Decoration:

250g/9oz Unsalted Butter softened to room temperature

75g/3oz Peanut Butter smooth

1/4 tsp Sea Salt

500g/1lb 2oz White Icing Sugar

2 tbsp Very Hot Water

1 tsp Vanilla Extract

20 Mini Reeces Peanut Butter Cups plus additional to place around the base of the cake

6 Regular Reeces Peanut Butter Cups

200g/7oz Good Quality Milk Chocolate

Bronze Crunch Sprinkles available from Waitrose

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

Baking the cake:

First of all, you will need 2 x 20cm/8″ sandwich tins that are 5cm/2″ deep. Grease thoroughly with butter and line the base with baking parchment.

  • Into a large bowl add the butter, peanut butter,  sugar and salt. Whisk until pale and creamy, this will take around 5 minutes. Creaming the butter and sugar together properly helps create a light sponge.
  • Next add all 5 eggs, the milk and vanilla extract. Whisk briefly to break up the eggs.
  • Now sift in the dry ingredients, flour, cocoa powder and baking powder.
  • Finally, whisk or beat all of the ingredients together until they become a smooth batter. Over whisking will create a tough cake sponge.
FF Chocolate Peanut Butter Drip Cake
Making the Chocolate Peanut Butter cake batter.
  • Divide the cake mixture evenly between the two prepared tins.
FF Chocolate Peanut Butter Drip Cake
Chocolate peanut butter cakes ready for the oven.
  • Place the cake tins evenly spaced apart, into the oven and bake for 30-40 minutes.
  • The cakes are baked when they spring back from a light touch. as soon as they are baked remove from the oven.
  • Allow the cakes to cool for 15 minutes in the tin before turning out on to a cooling rack.
FF Chocolate Peanut Butter Drip Cake
Cooling cakes.

Frosting the cake:

  • First of all, chop 20 mini peanut butter cups into small pieces. See the photograph below as a guide. Set to one side.
  • Into a large bowl add the butter, peanut butter, salt, vanilla extract and icing sugar. Next pour the very hot water down the inside of the bowl.
  • Starting on a slow speed whisk the ingredients together, increasing in speed as they become combined. Continue whisking until the buttercream is light and creamy in consistency, with no visible lumps.
  • Check the cake is completely cooled before frosting.
  • Place one cake sponge, flat side up, on to a cake board or plate. Spoon 3 heaped dessert spoons of frosting on to the sponge and spread evenly across the sponge with a palette knife.
  • Next, sprinkle over the choped peanut butter cups so they create an even layer across the frosted sponge.
FF Chocolate Peanut Butter Drip Cake
Making the buttercream and filling the centre of the cake.
  • If you have a turning, cake decorating stand place the cake on it’s board, on to it. Alternatively place the cake board on to a cake stand. The cake can then be rotated on the board, making the frosting process easier.
  • Place the other cake sponge, flat side down, on top of the bottom sponge.
  • Scoop three quarters of the remaining frosting on to the top of the cake.
  • Using a palette knife spread the frosting across the top of the cake and over the sides. Add the remaining frosting as needed.
  • Rotate the cake, spreading the frosting, until an even finish is achieved.
  • Fill a jug with very hot water. Place a clean palette knife into the water, for a couple of seconds, remove and wipe away the water. Smooth the frosting using the hot pallet knife. Repeat this process until you have a smooth and even finish to the cake.
  • Refridgerate the cake for at least one hour. The cake may be left in the fridge overnight at this stage.
FF Chocolate Peanut Butter Drip Cake
Covering and smoothing the outside of the cake.
  • While the cake is finishing chilling, prepare the chocolate.
  • Break up, or chop the chocolate and place into a heatproof, microwaveable bowl.
  • Heat in the microwave, on medim power, for 30 second bursts. Stirring after each heating burst.
  • As soon as the chocolate starts to melt remove the bowl and continue to stir until completely melted.
FF Chocolate Peanut Butter Drip Cake
Frosted, chilled cake ready to be decorated.

Decorating the cake:

  • Remove the chilled cake from the fridge and make sure that you have everything needed to hand.
  • Spoon the melted chocolate on to the middle of the top of the cake, gradually working towards the outside edge.
  • As the chocolate reaches the edge add more to encourage it to drip down the side.
  • Continue all the way around the cake until you have the desired ‘drip’ effect.
  • Place the larger peanut butter cups in a pattern and set into the still molten chocolate.
  • Follow by placing mini peanut butter cups aroung the base of the cake.
  • Finish with bronze sprinkles around the outside edge of the cake.
  • Leave the cake to set. This can be achieved more quickly by chilling in the fridge.
FF Chocolate Peanut Butter Drip Cake
Sprinkles added to finish the Chocolate Peanut Butter Drip Cake.

To serve, remove the cake from the fridge. Place a sharp knife into a jug of very hot water for a couple of seconds. Wipe the knife dry and then easily slice through the set chocolate and cake.

FF Chocolate Peanut Butter Drip Cake
Chocolate Peanut Butter Drip Cake.

Store the cake in an airtight container for up to 5 days. Keep refridgerated during warmer weather.

If you have enjoyed this recipe for Chocolate Peanut Butter Drip Cake you may also like these:

Raspberry Vanilla Naked Celebration Cake

FF Chocolate Peanut Butter Drip Cake
Vanilla Naked Celebration Cake

Strawberry Chocolate Vanilla Drip Cake

FF Chocolate Peanut Butter Drip Cake
Strawberry Chocolate Vanilla Drip Cake

Chocolate Heart Cake

FF Chocolate Peanut Butter Drip Cake
Chocolate Heart Cake

Homemade cakes are so much better and far more delicious than their mass produced counterparts. Since each cake made at home is individual in both style and flavour. Knowing that someone has taken the time to create and bake a cake makes me personally feel very special and loved. That is exactly the same feeling I hope to invoke when baking for others. Seeing a big smile is my motivation and reward.

What motivates you to bake?

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

Sammie xx

No part of this post may be copied or replicated without written permission from the owner. Please see my Disclosure Policy.

 

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Chocolate Cherry Chiffon Bundt Cake

Another week and another theme. #ChocolateWeek is upon us, demanding chocolate bakes from all who are part of the Twitter baking community. How fortunate for me then that I made this beautiful Chocolate Cherry Chiffon Bundt Cake yesterday. Since it is always chocolate week here at home, this hidden chocolate cherry cake fits the bill perfectly.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

First of all, I absolutely adore Bundt pans. Their beautiful designs and intricate moulding create the most exceptional looking cakes. While my cake decorating abilities are improving, especially as I am practicing more, using a Bundt pan really does take away the need to decorate. A simple sprinkle of edible glitter is all that was needed to finish this cake.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake

Cherry and chocolate are a classic flavour combination. Using chocolate cherry naturally flavoured cocoa powder gives this cake the base flavour. The addition of tinned cherries and ground almonds creates a moist cake with surprise, hidden cherries inside. During baking the cherries drop to the bottom of the cake, which when turned out, becomes the top. Resulting in a jammy like topping.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake up close.

The looping scalloped design of the Chiffon Bundt Pan is very elegant. Flickers of light from the glitter, sparkle and accentuate the design. Aside from covering in a very thin glaze, as done here, this cake really is best left as is. Indeed, left un-iced, dare I say this would be utterly delicious eaten with hot custard.

Recipe: Chocolate Cherry Chiffon Bundt Cake serves 10-12

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1/2 tsp Almond Extract

5 Large Free Range Eggs

4 tbsp/60ml Whole Milk

100g/4oz Ground Almonds

75g/3oz Chocolate Cherry Cocoa Powder* – available from Sugar and Crumbs

125g/4.5oz Plain White Flour

2 tsp Baking Powder

*If you are unable to obtain chocolate cherry flavour cocoa powder, use plain cocoa and add cherry flavouring available from Foodie Flavours

Half of a 400g Tin of Cherries or Cherry Pie Filling

1/4 tsp Edible Glitter to decorate

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

For this recipe a 10 cup Bundt Pan is needed. I have used the Chiffon Bundt Pan available from Nordicware.

To ensure successful release of the cake from the pan cake release is highly recommended. This is available as a spray, or a liquid that is brushed on with a soft pastry brush. I recommend Wilton.

  • First of all add butter, sugar and salt to a large bowl. Whisk until the sugar is fully beaten into the butter.
  • Next add both vanilla and almond extracts. Also add 5 eggs and milk.
  • Now add ground almonds, cocoa powder, flour and baking powder.
  • Whisk everything together until fully combined. Take care not to over whisk as the resulting cake will be tough.
  • Prepare the Bundt pan, spraying, or brushing liberally with cake release.
  • Spoon the prepared cake batter into the pan, pushing the mixture into the base to avoid air pockets.
  • Finally, spoon half of tin of cherries on to the top of the cake batter, making sure that none of the liquid touches the side of the Bundt pan.
  • Place the Bundt pan into the lower middle part of a preheated oven and bake for 1 hour 20-30 minutes. Low, slow baking results in an evenly baked cake.
  • The cake is baked when it feels firm to touch and an inserted skewer comes outs clean.  Note: the cherries sink to the bottom (top when turned out) during baking.
  • As soon as the cake is baked remove from the oven and place on a cooling rack.
FF Chocolate Cherry Chiffon Bundt Cake
Making and baking the Chocolate Cherry Chiffon Bundt Cake.
  • Allow the cake to cool for 10 minutes, then turn out on to a cooling rack.
FF Chocolate Cherry Chiffon Bundt Cake
Turning out the baked Chocolate Cherry Chiffon Bundt Cake.
  • Leave the cake to cool completely.
  • Finally when cooled, place the cake on to a board or stand. Using a teaspoon, carefully sprinkle with glitter from a height.
FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake ready to serve.

Since this cake is so elegant, it could be used for any celebration, such as Christmas. Alternatively, if someone you know has a birthday, this would be a delicious surprise. Adding candles would simply make the cake sparkle more.

FF Chocolate Cherry Chiffon Bundt Cake
Chocolate Cherry Chiffon Bundt Cake.

Serve sliced on a plate with a cake fork and a smile.

Store in an airtight container and eat within 5 days. Keep refrigerated if the weather is particularly warm.

If you have enjoyed this recipe for Chocolate Cherry Chiffon Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Lemon Blueberry Bundt Cake.

Maple Syrup Iced Coffee Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Maple Syrup Iced Coffee Bundt Cake.

Lemon Lime Gin Heart Bundt Cake

FF Chocolate Cherry Chiffon Bundt Cake
Lemon Lime Gin Heart Bundt Cake.

Bundt pans are available in a variety of different shapes. Creating a beautifully shaped cake without any extra effort required from the baker. While also allowing for creativity when decorating. From a simple dusting of icing sugar or glitter, to more precise icing, accentuating the features of each Bundt cake. Resulting in an exceptional, celebration worthy, unique cake every time.

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

Sammie xx

No part of this post may be replicated or copied without the express written consent on the owner. Please see my Disclosure Policy.

 

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Raspberry Vanilla Naked Celebration Cake

Someone once said “A celebration without cake is just a meeting.” How right they were. Whether it is birthdays, weddings, christenings, or any other form of celebration, cakes almost always feature. Recently Hawkshead Relish won Small Business Of The Year 2017. Having reviewed and used their delicious jams, chutneys and more recently spreads, I was absolutely thrilled for them. To celebrate their award I offered to make a cake featuring their best selling Raspberry and Vanilla Jam. Here is the Raspberry Vanilla Naked Celebration Cake made in celebration of such an amazing achievement.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake.

Three layers of light, vanilla sponge, sandwiched together with vanilla bean buttercream and raspberry vanilla jam. Covered lightly, yet incompletely with the same buttercream. Most of all, giving a very ‘on trend’ naked finish to the cake. Finished with edible garden flowers that reflect the geographic location of Hawkshead Relish, situated in the historic village of Hawkshead within the English Lake District.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake in the sunshine.

Using locally sourced ingredients Hawkshead Relish do not use any artificial additives or preservatives. Completely free from nuts, their range is also suitable for vegetarians. Holding 50 Great Taste awards, each product is made in small batches using traditional methods. Resulting in outstanding taste and quality, from a family run business.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake layered with buttercream and the very best jam.

Using the Hawkshead Relish motto “Embellish with Relish,” it has been my pleasure creating recipes that include their products. While creating Red Onion Sausage Plait, the Red Onion Marmalade is a vital ingredient to the finished bake. So unique are the  flavour of chutneys and sauces, they deserve more than to be spooned on to the side of a plate. Since including relish within recipes, a whole world of flavour combinations became unlocked.

Recipe: Raspberry Vanilla Naked Celebration Cake serves 14-16

  • To make the 3 cake sponges:
  • 275g/10oz Unsalted Butter + 100g/4oz both at room temperature
  • 275g/10oz Caster Sugar + 100g/4oz
  • 3tsp Vanilla Extract – I use Nielsen-Massey
  • 1/4tsp + 1/8tsp Sea Salt  – I use Maldon
  • 6 Large Free Range Eggs + an additional 3
  • 275g/10oz Plain White Flour + 100g/4oz
  • 2.5tsp Baking Powder + 1tsp
  • To make the buttercream:
  • 500g/12oz Icing Sugar
  • 250g/9oz Unsalted Butter softened to room temperature
  • 2tsp Vanilla Bean Paste
  • 2  Jars Raspberry and Vanilla Jam from – Hawkshead Relish
  • 2-3tbsp Very Hot Water from a recently boiled kettle
  • To decorate the cake:
  • A selection of organic, pesticide free edible flowers. Both mint and lavender flowers were sourced from our garden.

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

Making the cake:

You will need 3 x 18cm/7″ approx 7cm/2.5″ deep, loose bottom sponge tins. As most people own only 2, this method is written with that taken into account. Therefore, two separate bakes are included. First of all making the batter and baking two sponges. Followed by making the batter and baking one sponge. Finally, should you own and have oven space for three sponges to be made and baked together, simply follow the steps, using the total ingredients.

  • First of all, lightly butter the baking tins. Cover the base in baking parchment.
  • Into a large bowl add the first amount of sugar, butter and salt.
  • Whisk together until pale and creamy.
  • Next add 2 teaspoons of vanilla extract and 6 whole eggs.
  • Whisk everything together until combined.
  • Follow by sieving in the flour and baking powder.
  • Whisk the ingredients together until combined. Take care not to over beat, or the resulting cake will be tough.
  • Divide the cake batter equally between 2 greased and lined tins. If using the entire mix divide between 3 tins.
  • Place the tins in the top and centre of the oven and bake for 40-45 minutes.
FF Raspberry Vanilla Naked Celebration Cake
Preparing and baking the cake sponges.
  • When they have turned golden brown and spring back from a light touch the cakes are fully baked.
  • Remove from the oven, allowing each cake to cool in the tin for 10 minutes before turning out on to a cooling rack.
  • Wash up one cake tin and follow the steps given to make a single sponge cake. Make and bake as before. Each of the 3 sponges must be fully cooled before icing.

Icing to create a naked cake finish:

During the cake icing process, chilling of the iced cake in a fridge is required. Therefore a cake board, or flat plate is needed for transferring the cake. Also a cake decorating turntable is helpful for ensuring a smooth even finish to the buttercream. Alternatively use a cake stand large enough to accommodate the cake board/plate. A palette knife and large piping bag are also required.

  • Into a large bowl add the softened butter and vanilla bean paste.
  • Sieve the icing sugar into the same bowl.
  • Add 2 tablespoons of very hot water from the kettle and start whisking the ingredients on a low speed.
  • Continue whisking until the buttercream has turned very pale and has a light, creamy consistency.
  • Place the cake board on to the cake stand.
  • Next, put a small dollop of buttercream on to the centre of the board. Spread the icing so that it is slightly smaller than the diameter of a cake sponge.
  • Lay the first sponge, flat side uppermost on to the board. The buttercream anchors the cake to the board, providing a stable base.
  • Spread 4 generous tablespoons of jam on to the cake. Leave a 2cm gap between the jam and the edge of the cake.
  • Next, take a separate sponge and add a generous dollop/4tbsp of buttercream to the top.
  • Using a palette knife, spread the buttercream evenly so that it covers the sponge.
  • Carefully lift and flip the sponge, placing it on top of the jam sponge, buttercream side facing down. See the photos below for guidance.
FF Raspberry Vanilla Naked Celebration Cake
Layering each sponge with jam and buttercream.
  • Repeat the last steps, with the remaining sponge. However, this time the sponge should be placed flat side down. Hence leaving the finished, stacked cake with a natural top.
FF Raspberry Vanilla Naked Celebration Cake
3 sponge cake layers stacked. Also covering the top in buttercream.
  • Spoon a generous amount/5tbsp of buttercream on to the top of the cake.
  • Again, using a palette knife, spread the buttercream so that it covers the top of the cake evenly.
  • Fill a large, disposable piping bag with the remaining buttercream. Snip the end of the bag to give a 1cm opening. A nozzle is not required.
FF Raspberry Vanilla Naked Celebration Cake
Covering the cake sides with buttercream.
  • The purpose of piping buttercream is to fill in any gaps. Similar to plastering, buttercream is added and then smoothed on to the cake sides. During this process buttercream will be added and then taken off. Resulting in a ‘naked cake’ finish.
  • Pipe the buttercream in between each layer of the cake, including the base and the cake board. Take care not to get jam mixed with the buttercream.
  • Holding a palette knife at a slight angle to the side of the cake, slowly turn the cake stand. As the buttercream spreads across the cake it will also accumulate on the palette knife. Scrape the palette knife against the side of the butter bowl to remove any excess.
  • Continue turning the cake, piping buttercream on to any bare spots, until the sides of the cake are roughly covered. See bottom left photo above.
  • The next stage is creating a smooth, even finish across the entire cake.
  • Fill a jug with very hot water. Wipe any buttercream from the palette knife and then place it in the hot water. Since the heat of the knife melts buttercream, it is very helpful in creating the smoothest finish.
  • Remove the palette knife, wipe off any water and then hold it flat against the side of the cake. Rotate the cake slowly. When you start to feel a dragging sensation, turn the knife over and repeat. Creating a completely smooth cake requires a lot of repetition of these steps. Repeat until the sides of the cake are smooth.
  • Now use the same technique for smoothing the cake top. As soon as the cake top is smooth, run a hot palette knife around the outside of the top cake layer. Creating a smooth top and sides is the aim.
  • While it is tempting to keep going, there does come a point at which the cake is satisfactorily smoothed. Part of the beauty of naked cakes, is their imperfect finish.
  • Clean off any buttercream on the cake board.
FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake before and after smoothing with a hot palette knife.
  • Chill the cake, uncovered, in the fridge for an hour. Chilling sets the buttercream prior to decorating.
  • Decorating a naked cake:
  • If using fresh flowers it is important to decorate the cake on the day it is to be served.
  • While the cake is chilling prepare the flowers for decoration. Remove lower leaves on stalks and trim flowers so that they can sit on top, or to the side of the cake.
  • Decorate using your chosen flowers. It is important to consider the cake from every angle whilst decorating.
FF Raspberry Vanilla Naked Celebration Cake
Roses and herbs reflect the rural and natural products made by Hawkshead Relish.

Finally the Raspberry Vanilla Naked Celebration Cake is ready to be served.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake.

Store any leftover cake, floral decorations removed, in an airtight container, ideally refrigerated.

If you have enjoyed this Raspberry Vanilla Naked Celebration Cake recipe, you may also like these:

Lemon Drizzle Whipped Cream Filled Giant Doughnut

FF Raspberry Vanilla Naked Celebration Cake
Lemon Drizzle Whipped Cream Filled Giant Doughnut.

Toffee Cookie Base Chocolate Cheesecake

FF Raspberry Vanilla Naked Celebration Cake
Toffee Cookie Base Chocolate Cheesecake

Golden Egg Chocolate Sponge Cake

FF Raspberry Vanilla Naked Celebration Cake
Golden Egg Chocolate Sponge Cake.

Celebrating a special event, such as Hawhead Relish’s achievement, with cake, marks the occasion. Other desserts such as cheesecakes and pavlova’s can also make an impressive alternative. Especially as different dietary requirements may need catering for. All Pavlova recipes on Feasting is Fun are specifically gluten free, for that very reason. Including as many people in a celebration is always important.

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

Sammie xx

Hawkhead Relish kindly supplied the used in this recipe. All opinions, views, content including photography are my own. No part of this post may be reproduced without the express written permission of its owner. Please see my Disclosure Policy.

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Lemon Lime Gin Heart Bundt Cake

I love Bundt Pans. Their detailed and versatile shape, moulds cakes into edible replicas of the pan. Of course, if you are still at the beginners stage of cake decorating, the finished cake needs no more than a dusting of icing sugar. Since I have baked more than a few Bundt cakes, I have become more adventurous with how they are decorated. This Lemon Lime Gin Heart Bundt Cake is glazed carefully with a thick icing and finished with sprinkles.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake perfect with lemon tea.

Bundt pans are available in all shapes and sizes. From small bundtlettes such as Mini Lemon Drizzzle Bundt Cakes to larger sized pans, such as Heart Engagement Bundt Cake. While solid pans are available, Bundts are generally recognised by the hole in the centre. Here in the U.K Nordic Ware own the copyright to name Bundt tin/pan. Therefore only cake’s baked in one of their pans can accurately and legally be called a Bundt cake.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake the icing emphasises the detail of the cake.

For this cake one whole lemon and lime are used in the recipe. The fragrant zest adds flavour and balance to the gin baked in the cake. While thick, white icing, made using the juice of the zested fruits, provides a sharp, citrus tang. Finally, green and yellow sprinkles hint at the cake’s flavour.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake the perfect flavour combination.

Tiger Gin has underlying orange citrus notes. Incorporating this with the lemon and lime gives this cake a unique citrus flavour. Yet it is the botanicals added in the process of making this gin that really linger on the palette.

FF Lemon Lime Gin Heart Bundt Cake
Elegant Heart Bundt Pan

Recipe: Lemon Lime Gin Heart Bundt Cake serves 10-12

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4tsp Salt

30mls/2tbsp Gin plus extra for icing – I use Tiger Gin

5 Large Free Range Eggs

100g/4oz Natural Plain Yoghurt

1tsp Vanilla Extract – I use Nielsen-Massey

250g/5.5oz Plain White Flour

2tsp Baking Powder

1 Lemon – scrubbed

1 Lime – scrubbed

400g/14oz Icing Sugar

Sprinkles in coordinated colours

Method: Preheat the oven to 170C/150C fan, gas mark 3

If new, wash the Bundt Pan in hot soapy water. Do not use anything abrasive to clean it. Dry and prior to use spray with cake release. I use Wilton. ensuring the inside is completely covered.

  • Into a large bowl add the butter, sugar and salt. Whisk until pale and creamy.
  • Now add the eggs, yoghurt, gin and vanilla extract – wet ingredients.
  • On top of the wet ingredients sieve the flour and then baking powder.
  • Zest both the lime and lemon. Place the zest into the bowl.
  • This cake uses the all-in-one method. Whisk slowly until all the ingredients are just combined. Give the mixture a final mix with a spoon before carefully pouring into the prepared Bundt Pan.
  • Place the Bundt into the centre of the oven and bake for 50-60 minutes.
  • The cake is baked when it is golden and coming away from the sides of the pan. Also an inserted skewer will come out clean.
  • Remove the cake from the oven and allow to cool for 10 minutes.
FF Lemon Lime Gin Heart Bundt Cake
Preparing the cake batter, filling and baking the Lemon Lime Gin Heart Bundt Cake.
  • After 10 minutes cooling in the tin, turn the cake out on to a cooling rack.
  • Leave the cake to cool completely before decorating.
  • While the cake is cooling prepare the icing.
  • Sift the icing sugar into a medium sized bowl.
  • Next, if using gin in the icing add one tablespoon at first. Now add the juice of both the lemon and lime until it reaches a very thick, yet still drops from the spoon, consistency.
  • As soon as the cake is cooled it can be decorated.
  • Place the cooling rack over, with the cake on it, a larger baking tray. This will catch the drips from the icing.
  • Spoon the icing over the top of the cake, encouraging it to drip down the sides of the cake.
  • Continue to add icing in this way until each of the dips, in the heart pattern, have icing dripped on them.
  • Take care to completely cover the inside of the heart indentation at the top and the outside of the heart point at the bottom – see photos.
  • Carefully place sprinkles across the top of the heart. Again use the photograph for guidance.
  • Allow the cake to set for 5 minutes.
FF Lemon Lime Gin Heart Bundt Cake
Step by step photos showing how to decorate the cake.
  • Gently run a palette knife under the cake, separating any icing that may be stuck to both cake and rack.
  • Transfer the cake to a suitable plate or cake stand and leave to fully set.
FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake set and ready to serve.

Served sliced with a delicious cup of lemon tea and of course a smile!

FF Lemon Lime Gin Heart Bundt Cake
A tasty, tangy slice of Lemon Lime Gin Heart Bundt Cake.
FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake eat with your eyes first!

This cake will keep for up to four days in an airtight container. The cake was made the evening prior to icing and stored wrapped in baking parchment. In my opinion the cake is better the day after it is made.

If you have enjoyed this recipe for Lemon Lime Gin Heart Bundt Cake, then you may also like these:

Maple Syrup Iced Coffee Bundt Cake

FF Lemon Lime Gin Heart Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Chocolate Sunflower Bundt Cake

FF Lemon Lime Gin Heart Bundt Cake
Chocolate Sunflower Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Lime Gin Heart Bundt Cake
Lemon Blueberry Bundt Cake

Baking is fun. Especially when you gain a little experience and confidence. Mixing flavours, experimenting with different cake tins and Bundt Pans. Creating a feast that will surprise people. Making friends, family and neighbours smile. Almost half of this cake has now gone. Slices sent on paper plates, with a pretty napkin, to unsuspecting, yet thoroughly grateful neighbours, this afternoon.

Sharing is so important at Feasting headquarters. Indeed we all believe that food tastes better when it is shared.

Sammie xx

No part of this post may be copied without my express, written permission. Please see my Disclosure Policy for details.

NOTE: If baking with alcohol, you must be at least 18 years old, here in the U.K.

I am entering this cake for Bake of the Week hosted by: Jenny and Helen at

Mummy Mishaps

Casa Costello

FF Lemon Lime Gin Heart Bundt Cake

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Golden Egg Chocolate Sponge Cake

Easter is nearly upon us. Shops are filled with fluffy bunnies, chocolate chicks and all manner of chocolate eggs. Amongst the vast selection, I found Galaxy Chocolate Golden Mini Eggs. Utterly perfect for decorating an Easter celebration cake. Such as this Golden Egg Chocolate Sponge Cake.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake, ideal for sharing.

Easter Sunday is the Christian celebration of new life. Although Jesus had died two days prior, hanging on a cross. When His friends went to visit Him the following Sunday, the tomb where He had been placed was empty. Shocked and outraged, one of the women spoke to the gardener, wanting to know where He had gone. The response came “Why look for the living among the dead.”

As the prophecies had foretold, Jesus Christ, Son of the Living God, had risen from the dead. He had overcome death. Forever. That we, may have life, in Him. Hence the chicks and eggs, bunnies and lambs in the shops, represent new life. Gold, for me on this cake, represents the King of Kings and Lord of Lords. Jesus. He who could not be contained by death. Even though He was brutally punished and died wearing a crown made from thorns. Is now alive, bearing the scars of death, yet as alive as you and I. Please see Important Stuff.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake celebrating new life in Jesus Christ.

While celebrating over Easter, take a moment, to think about what it means to you. As you make and bake this cake, remember the love, His love, that He offers you. Even now, as Easter is treated as an extra holiday. Consider the real truth behind it. With Jesus their is always hope, without Him, who do you place your hope in?

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake what does Easter mean to you?

Recipe: Golden Egg Chocolate Sponge Cake serves 8-10

225g/8oz Unsalted Butter softened

225g/8oz Light Brown Sugar

1tsp Vanilla Eaxtract – I use Nielsen-Massey

1/4tsp Salt -I use Maldon

5 Large Free Range Eggs

100ml Buttermilk

150g/5oz Plain White Flour

75g Cocoa Powder – I use Callebaut

2tsp Baking Powder

For frosting and decorating:

3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread

200g/7oz Unsalted Butter

400g/14oz Plain Icing Sugar

1tsp Vanilla Extract

2tbsp Hot Water – from a recently boiled kettle

2 x 80g bags Galaxy Golden Eggs

Optional – gold/copper sprinkles

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

Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.

  • First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
  • Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
  • Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
  • Next add the vanilla extract. Continue to beat until incorporated.
  • Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
  • Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
  • Divide the chocolate sponge batter equally between the two prepared cake tins.
  • Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.
FF Golden Egg Chocolate Sponge Cake
Making and baking the chocolate sponge cakes.
  • The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
  • As soon as the cakes are baked remove them from the oven.
  • Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
  • Once cooled carefully remove the baking parchment from the base of each cake.

Making the frosting and decorating the cake:

  • While the cakes are cooling the buttercream frosting can be made.
  • Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
  • Next add 1 teaspoon of vanilla extract.
  • Now whisk or beat the butter until it is softer and pale.
  • Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
  • Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
  • Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton  #2D piping nozzle.
  • Fill the piping bag with the whipped buttercream.
  • Place the bottom of the cake on to a plate.
  • Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
  • Place the top of the cake evenly on to the bottom.
FF Golden Egg Chocolate Sponge Cake
Filling and frosting the cake.
  • Pipe buttercream on to the top of the cake, in the same way the base was covered.
  • Pipe 6 swirls, slightly set in from the edge of the cake, as in the photograph.
FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake fully decorated.
  • Decorate the top of the cake with the golden eggs.
FF Golden Egg Chocolate Sponge Cake
Finished Golden Egg Chocolate Sponge Cake ready to serve.

Finally the cake is ready to be served.

Serve with a smile and love. Knowing that all food tastes better when shared.

This cake will keep in an airtight container for up to 5 days. Refrigerate is the weather is hot.

If you have enjoyed this recipe for Golden Egg Chocolate Sponge Cake you may also like these:

Vanilla Mini Nest Egg Cupcakes

FF Golden Egg Chocolate Sponge Cake
Vanilla Mini Egg Nest Cupcakes

Hot Cross Buns

FF Golden Egg Chocolate Sponge Cake
Hot Cross Buns easy and delicious to make at home.

Chocolate Monster Mini Egg Cookies

FF Golden Egg Chocolate Sponge Cake
Chocolate Monster Mini Egg Cookies

Do you celebrating Easter?

If you do, what are your reasons for celebrating it?

Have fun making, baking and creating you feast.

Sammie xx

Hawkshead Relish supplied me with a complimentary jar of Salted Chocolate Spread. This is not a sponsored post. All views, opinions, content including photographs are my own. The entire content of this post is covered by Copyright and I.P. laws. 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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Maple Syrup Iced Coffee Bundt Cake

Baking for someone I love has to be one of my favourite things to do. Especially when the recipient is my wonderful Father-in-law. Even more so when it is to celebrate his birthday. Usually I make him a Coffee and Walnut Cake, however, this year I’ve kept all of his favourite flavours and baked them into this beautiful Maple Syrup Iced Coffee Bundt Cake.

FF Maple Syrup Iced Coffee Bundt Cake
Maple Syrup Iced Coffee Bundt Cake perfect for a celebration.

Baked in the Heritage Bundt tin from Nordic Ware, this cake is literally a twist on a classic, popular cake. The distinct mould of the tin creates this incredible, swirl shaped coffee cake, which is defined with the maple syrup icing. Resulting in a stunningly outstanding cake.

FF Maple Syrup Iced Coffee Bundt Cake
Maple Syrup Iced Coffee Bundt Cake mesmerising.

An incredibly moist and delicious cake, that includes walnuts, it is also lump free. Chopping the walnuts very finely ensures their nutty flavour mixes well with the coffee and spices. The maple syrup icing adds another layer of flavour. Resulting in a light, not heavy sponge, that tastes fantastic.

FF Maple Syrup Iced Coffee Bundt Cake
Maple Syrup Iced Coffee Bundt Cake full of flavour.

My Father-in-law is a very special and incredibly talented man. Much loved and respected, I consider myself to be very blessed to be part of his family. A wonderful Dad and Grandad, with a gentle sense of humour. Most of all, our children love to hear stories of his past adventures which span many centuries. A particular favourite being of his time as a Pirate!!

FF Maple Syrup Iced Coffee Bundt Cake
Maple Syrup Iced Coffee Bundt Cake dazzling.

No candles are needed to light up this dazzlingly, delicious cake.

Recipe: Maple Syrup Iced Coffee Bundt Cake serves 10-12

250g/9oz Unsalted Butter – softened to room temperature

250g/9oz Soft Light Brown Sugar

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

2tsp Camp Coffee or 1.5tsp Instant Coffee – dissolved in 1tsp water

5 Large Free Range Eggs

100g/4oz Plain Natural Yoghurt

75g/3oz Walnut Halves or pieces – chopped or processed until they are very fine. Similar in texture to ground almonds

1/4tsp Freshly Grated Nutmeg

1/4tsp Cinnamon

200g/7oz Plain White Flour

3tsp Baking Powder

150g/5oz Icing Sugar

3tbsp Maple Syrup – I like Pure Maple

White, silver or golden sprinkles

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

Note: I always use Wilton cake release to guarantee a clean, sharp edged finish. Apply using a soft pastry brush, taking care to ensure every part of the Bundt tin is evenly covered. Alternately brush on melted butter in the same manner, followed by a light coating of flour.

  • First of all, prepare the Bundt tin as per the instructions above.
  • Whisk the softened butter, sugar and salt together in a large bowl for at least 5 minutes. The mixture should be light and creamy.
  • Add the vanilla extract and the eggs to the bowl. Continue whisking until all of the ingredients are well mixed.
  • Now add the yoghurt, but do not stir.
  • Next add the finely chopped walnuts, then sift in the flour, baking powder and spices.
  • Using a metal spoon, fold all of the ingredients together until they are fully combined.
  • Spoon the cake batter into the prepared Bundt tin, pressing down to ensure the tin does not have any air gaps. Smooth the top of the batter.
  • Place the Bundt tin into the centre of the preheated oven and bake for 50-60 minutes.
  • To test if the cake is fully baked, insert a wooden skewer. The cake is baked when the skewer comes out clean. Also the cake should spring back from a light touch and have shrunk away from the sides of the Bundt tin.
  • Once baked remove the cake from the oven. Leave the cake to cool in the tin for 5-10 minutes.
  • Finally, turn the Bundt cake out on to a cooling rack and allow to cool completely before icing.
FF Maple Syrup Iced Coffee Bundt Cake
Filling the tin, baking and turning out the Bundt Cake.

Making the icing and decorating the cake:

  • First, sift the icing sugar into a bowl.
  • Add the maple syrup and stir well. Then add up to one tablespoon of cold, tap water. Stir well so that the icing is a smooth, fairly thick consistency.
  • Fill a small, disposable piping bag with the maple syrup icing.
  • To ice the cake, first place the cooling rack over a large baking tray. This will allow any excess icing to drip through.
  • Snip the very end of the piping bag off, leaving a 3-4mm hole.
  • With the cake in front of you, follow the line of one swirl and pipe the icing along it. Double back on yourself, piping over the original line to ensure an even finish.
  • Continue in the same manner until all of the swirls have been iced.
  • Finish the decoration by adding sprinkles on top of the icing. Start at the bottom and finish approximately two thirds of the way up the cake. Most importantly, make sure the sprinkles all finish at the same point.
FF Maple Syrup Iced Coffee Bundt Cake
First the icing, then add the sprinkles.

To serve, place the cake on to a plate or cake stand. Since I do not have a cake lifter, two palette knives, positioned either side of the cake, make easy work of moving the cake.

FF Maple Syrup Iced Coffee Bundt Cake
Maple Syrup Iced Coffee Bundt Cake ready to serve.

No waiting needed! As the icing sets pretty quickly, simply slice and serve, with a smile. Especially if you are baking this for a celebration. As has been said, a celebration without a cake is simply a meeting 😉.

If you have enjoyed the recipe for this Maple Syrup Iced Coffee Bundt Cake then you may also like these:

Mascarpone Topped Carrot Cake

FF Maple Syrup Iced Coffee Bundt Cake
Mascarpone Topped Carrot Cake

Fluted Chocolate Lemon Marble Cake

FF Maple Syrup Iced Coffee Bundt Cake
Fluted Chocolate Lemon Marble Cake

Boozy Lemon Drizzle Bundt Cake

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

 

While shop bought cakes may be convenient, nothing compares to the taste of a home baked one. Since supermarkets cannot bake love into a cake, they simply cannot compete. Most of all, when made with love and given with a smile, homemade cakes are unique gift.

Whatever you are making, baking and creating in your kitchens, have fun preparing a feast. Finally, remember that food tastes better when it is shared.

Sammie xx

 

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Orange Lemon Ombre Piped Rose Cake

Orange Lemon Ombre Piped Rose Cake, three layers of orange and lemon cake, sandwiched with lemon curd, crumb coated and piped with lemon buttercream.

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. The finished cake looks much cleaner, more professional and 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.
  • Once baked remove the cake 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:

  • The cake whilst baking 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.

Strawberry Sweetheart Cake

FF Orange Lemon Ombre Piped Rose Cake
Strawberry Sweetheart Cake my first piped cake.

Fluted Chocolate Lemon Marble Cake

FF Orange Lemon Ombre Piped Rose Cake
Fluted Chocolate Lemon Marble 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? 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. 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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Boozy Lemon Drizzle Bundt Cake

I adore lemons. They are used in both sweet and savoury cooking in my kitchen. So, in honour of our eldest daughter’s birthday and inspired by last week’s first Great British Bake Off episode, I bring you my 100% gluten free Boozy Lemon Drizzle Bundt Cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake moist, light with a great lemon tang.

This gluten free cake tastes no different to a regular cake made with ‘wheat’, which I am really pleased about, as it means more people can make and eat this delicious treat!

That said this Boozy Lemon Drizzle Bundt Cake can be made with regular, plain white flour if you do not need to make it gluten free.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake as beautiful to look at as it is to eat.

Such a delightfully light, moist cake, with the tang of limoncello spiked drizzle soaked through the entire cake.

My Boozy Lemon Drizzle Bundt Cake, is a true lemon drizzle cake, in the sense that it has hot lemon syrup poured over a skewer spiked cake. Using a Bundt pan means that the syrup soaks from the bottom to the top, creating a fabulously flavoured cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bunt Cake such a stunning design.

As this cake was made for my daughter, to be shared with family and friends, I was very restrained when it came to adding the limoncello. For adults you could easily double, or triple the amount stated. Remember though it is the lemon flavour that needs to hit the palette first. Don’t knock everyone out with too much vodka 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake with a damp, drizzled crumb.

The colours used to decorate this cake are simply her favourite. I piped a line of thick, lemon icing along each ridge of the cake and then added sky blue sugar sparkles, pressing them in gently to the icing so they would stay. A finial dusting of white, edible glitter in the centre adds the necessary sparkle, even if it doesn’t show up in all of the photographs.

I chose to use the Heritage Bundt Pan by Nordicware.

Recipe: Boozy Lemon Drizzle Bundt Cake serves 10-12

I highly recommend Wilton cake release spray to grease the Bundt pan, alternitavely use melted butter and brush every part of the inside of the pan, then add 1 tablespoon of gluten free flour, tip the pan around until it is completely covered and tip out any excess flour – I cannot guarantee the same sharp edges using the butter/flour method.

For the Cake

275g/10oz Unsalted Butter softened to room temperature

275g/10oz  Caster Sugar

1/4tsp Salt – I use Maldon Sea Salt

275g/10oz Certified Gluten Free Flour – I use Doves Farm

2tsp Baking Powder – I use Waitrose as it is gluten free

1tsp Vanilla Extract – I use Nielsen-Massey extracts

1tsp Lemon Extract or juice of half a lemon

Zest of one lemon

6 Large Free Range Eggs

For the Drizzle

Approx 50ml Freshly Squeezed Lemon Juice – juice of 2 lemons

Approx 50ml of tap water to make up to 100ml with the lemon juice

100g/4oz Caster Sugar

2tbsp Limoncello – more can be added for a pronounced flavour if desired

Icing to Decorate the Cake

200g/7oz White Icing Sugar

Juice of one whole lemon – approx 30mls, make up to volume with water if needed

Optional – sprinkles and edible glitter – ensure they are gluten free

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

  • Prepare the Bundt pan by spraying or brushing on cake release, ensuring every part of the inside of the pan is covered.
  • Into a large bowl add the butter, sugar and salt. Whisk/beat until pale and creamy.
  • Weigh the gluten free flour and sift into a separate bowl with the baking powder.
  • Add the 6 eggs to the butter/sugar mixture and 2 tablespoons of the pre weighed, sifted flour – this will stop the mixture from splitting, which can lead to a denser cake. Whisk/beat the eggs into the butter and sugar until you have a fully combined, light mix.
  • Add the rest of the flour/baking powder, the lemon extract, vanilla and lemon zest.
  • Using a metal spoon fold all the ingredients together until they are fully combined.
  • Spoon the cake batter into the prepared Bundt pan.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake ready for the oven.
  • Place the Bundt pan in the centre of the preheated oven and bake for 50-60 minutes.
  • Whilst the cake is baking make the drizzle:
  • Squeeze the strained juice of 2 lemons into a measuring jug, make the volume up to 100ml with tap water. Place 100g of sugar into a small saucepan and add the lemon juice liquid to it. Swirl to mix and place over a medium heat. Do not stir! Swirl occasionally, until the sugar is fully dissolved and the liquid starts to bubble. Remove the saucepan from the heat. Add your desired amount of limoncello and place a lid on the saucepan.
  • The cake is cooked when it is golden in colour, coming away from the sides of the pan and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven. Allow the cake to cool for 10 minutes in the Bundt pan.
  • After 10 minutes use a wooden skewer to create holes right through the cake. I poked approximately 25 holes in the cake, this will allow the syrup to moisten the entire cake, not just the bottom – remember the Bundt cake is upside down.
  • Drizzle over the warm, boozy, lemon syrup, making sure you cover the entire base of the cake.
FF Boozy Lemon Drizzle Bundt Cake
Piercing holes with a wooden skewer that allow the boozy lemon drizzle to soak through.
  • Leave the cake for a further 5 minutes in the pan, to allow the drizzle to soak right through to the top of the cake.
  • Now turn the Boozy Lemon Drizzle Bundt Cake out on to a cooling rack and allow to cool completely.
FF Boozy Lemon Drizzle Bundt Cake
Beautifully moist cake with clean, deep, swirling lines.

To Decorate the Boozy Lemon Drizzle Bundt Cake:

  • Sift the icing sugar into a bowl. Add 30mls of lemon juice and stir.
  • Add extra water to create a thick icing, that can still be piped.
  • Spoon the thick icing into a disposable piping bag (or piping bag fitted with a 3-4mm piping nozzle). Snip the end off of the disposable bag to leave a 3-4mm opening.
  • Place the cooling rack over a large baking tray – this will catch all the drips.
  • Starting from inside of the Bundt hole pipe the icing, following the lines of the swirl.  Keep the pressure steady and pipe into the groove of the swirl, finishing when you reach the edge. Pull the bag away from the cake and any excess icing will drip through the cooling rack.
  • Continue working around each swirl until the cake is completed.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake looks perfect just like this.
  • If adding sprinkles, either follow my design, adding them just away from the centre of the cake, or let your imagination take over and create your own design!
  • Finally add a dust of (I used) white edible glitter, to give your cake some added sparkle.
  • Carefully transfer the cake to a board/stand/plate.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake simply stunning to look at!

Take photos of your beautiful creation.

Then serve it sliced with a cup of tea or coffee, or if it’s adults only, a shot of limoncello alongside 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake definitely made for sharing.

I am so pleased our daughter chose the light blue sprinkles for this cake. To be honest, it isn’t a colour I would put with a lemon cake and yet it looks so beautiful. She has a brilliant eye for design and I regularly ask her opinion on colour schemes/layouts and photographs for Feasting is Fun.

Thank you Star and very happy birthday.

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

Lemon Blueberry Bundt Cake

FF Boozy Lemon Drizzle Bundt Cake
Lemon Blueberry Bundt Cake.

Lemony Strawberry Pavlova

FF Boozy Lemon Drizzle Bundt Cake
Lemony Strawberry Pavlova also gluten free.

Swirl Lime Drizzle Cake

FF Boozy Lemon Drizzle Bundt Cake
Swirl Lime Drizzle Cake

I have other gluten free cake recipes such as my Marshmallow Frosted Mango Cupcakes and my Strawberry Whipped Cream Giant Doughnut.

My aim is to make as many recipes as possible gluten free. Obviously this is going to take some time to retest recipes and make adjustments as needed.

Next on the agenda is cracking gluten free pastry. I’ve been asked many times for a recipe, so I will be working on that over the coming weeks.

Whatever you are making, baking and creating in your kitchens, remember food always tastes better when it’s shared. So why not invite your neighbours round for a cup of tea and a slice of something delicious?

Sammie xx

My Boozy Lemon Drizzle Bundt Cake has also been submitted for this weeks #GBBOTwitterBakeAlong on Twitter. Click on the hashtag on Twitter and join in the Baking Community fun!

 

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Strawberry Chocolate Vanilla Drip Cake

I have have wanted to make a ‘drip cake’ since I first saw one on Pinterest. This past weekend with the help of 2 Wright’s Baking cake mix kits, I did it. I made a Strawberry Chocolate Vanilla Drip Cake.

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake decorated with chocolate covered strawberries.

Had it not been for the cake mixes from Wright’s I honestly would not have had the energy to make this cake. However, I have 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 cut beautifully revealing the light sponges inside.

If you have ever wanted to make a drip cake, but been too scared to try, my step by step photographs will show you how. You need not be a proficient baker or cake decorator, yet you CAN make this Strawberry Chocolate Vanilla Drip Cake.

I will take you through every stage, showing you 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 an elegantly delicious cake.

To be honest, I never dreamt that my Strawberry Chocolate Vanilla Drip Cake would turn out this well. I really didn’t.

Firstly, cake decorating isn’t my strongest skill and then secondly, sometimes my hands can be really shaky, which means there are fewer cakes posted on here, as they didn’t look good enough once decorated!

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 a view from above.

Starting with a good quality boxed cake mix from Wright’s meant that all my concentration could be used decorating the cake. I certainly 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’!

I choose to use chocolate and vanilla 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 using great boxed cake mix kits.

If you want to bake a cake from scratch that is fine, I would suggest the recipe from my Victoria Sponge and substituting 75g/3oz of flour for cocoa powder for the chocolate sponge (you may have more batter than needed to create this cake). I will give a buttercream recipe in the recipe section.

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).

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

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

  • 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
Sponge mix ready to be baked.
  • 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.
  • Once baked remove the cake tins from the oven.
  • Allow the sponges to cool for 5 minutes, then run a palette knife around the outside rim of the cake.
  • Tip the cake out gently and place right side up on a cooling rack.
FF Strawberry Chocolate Vanilla Drip Cake
Light vanilla sponges baked and cooling on the rack.
  • 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.
  • Once baked remove from the oven.
FF Strawberry Chocolate Vanilla Drip Cake
Gorgeous baked chocolate sponges.
  • After 5 minutes cooling run a palette knife around the outside of the cake, tip out gently and allow to cool on a rack.
  • Once cool your cake is ready to assemble and decorate.

Assembling and decorating your drip 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
Glossy spreadable chocolate vanilla buttercream.
  • I recommend using either a cake board or a flat plate on top of 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, which is 4 sponges high, will fit into the fridge to chill.
  • Add a small splodge of buttercream to the cake board, this helps anchor the cake whilst it is being assembled and decorated.
  • Place your 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
The first sponge top covered in a thin buttercream layer.
  • 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
Beautifully straight stack of four sponge layers.
  • 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. Aim to keep the buttercream as even and smooth as possible, using your palette knife.
FF Strawberry Chocolate Vanilla Drip Cake
A buttercream covered drip cake.
  • Looking good! 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 your 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.
  • You will see 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
A smooth buttercream covered 4 sponge cake.
  • Use kitchen paper to gently go around the base of the cake and remove excess buttercream from the board. I tend to 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 your covered cake into the fridge to chill and set for 30 minutes.
  • When it is touch dry you may start to decorate it.
  • 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 – I 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.
  • Next, whilst the white chocolate is still pourable but cooled you can start creating your drips!
FF Strawberry Chocolate Vanilla Drip Cake
Look how effective the white chocolate looks against the brown buttercream.
  • 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. Try to get 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
My very first drip cake – I hope this is helping you make your first too?
  • If there is a slight slant to your cake ensure the higher part of the cake is at the back.
  • Gently add some strawberries to the back of the cake, building height by laying them on top of each other. It is also nice to add a few strawberries around the base to create a stunning, professional finish.
FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake you made it well done.

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

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Chocolate Vanilla Drip Cake worthy of a celebration feast.

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

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!

Almost always a chocolate ganache (equal parts chocolate and double cream melted together) is used for a chocolate drip cake. This being my first I wanted to keep things as easy as possible.

Since I have made this drip cake, I now want to make one with fruit and coloured icing. The possibilities are absolutely endless.

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

Strawberry Sweetheart Cake

FF Strawberry Chocolate Vanilla Drip Cake
Strawberry Sweetheart Cake with a rose piping technique.

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.

Just because I’m not the world’s best cake decorator, doesn’t mean I can’t learn, try and occasionally cheat. Cakes should be fun. They should be baked and decorated with love and eaten with appreciation.

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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