While thinking of what to name this blog, I wanted to express, succinctly, what cooking, baking, eating and sharing meant to me. Feasting is fun sums all of these things up perfectly. Eating a slice of toasted, homemade bread generously spread with butter, for breakfast is a feast in itself. As much as sitting around a groaning, food laden Christmas dinner table, laughing at cracker jokes with family and friends. While adding a twist to recipes that brings the unexpected. Fun! Maltesers Popping Candy Cupcakes fulfill everything Feasting is Fun stands for.
Cupcake – an entire cake to yourself
Vanilla sponge cupcakes topped with a swirl of vanilla buttercream and finished with a trio of Maltesers and a sprinkling of chocolate covered popping candy. A pretty, sweet treat that delivers a fun surprise. Popping candy is such a fun addition to any bake. Especially if you don’t warn those parting in this feast. Food that is fun is certainly the best kind.
Since these cupcakes are so easy to make, with no complicated techniques, they can be whipped up, literally, in moments. The recipe makes 12 cupcakes, which is perfect for a quick bake. Yet, it is easily doubled to cater for larger celebrations, such as birthday parties, or cheering up work colleagues on a Monday morning. Most of all, they are utterly delicious, with extra fun sprinkled on.
While the suggestion isn’t to bake and eat cupcakes everyday, I also strongly believe that a special occasion is not the only reason needed to make and eat them. Coffee mornings, the end or indeed middle of an audit at work, showing appreciation, are all good reasons to bake. Most especially bake these fun, tasty, flavour exploding cupcakes.
Recipe: Maltesers Popping Candy Cupcakes makes 12
100g/4oz Unsalted Butter softened to room temperature
Maltesers and Chocolate Covered Popping Candy to decorate.
Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.
A quick note: When using coloured cupcake cases it really is worth choosing a good make. The cases used here are from a mixed set by Kitchen Craft. During the baking process they do not bleach and lose their colour. Also, I recommend a #2D drop flower decorating tip available fromWilton. This tip creates deep swirls when piping and is ideal for creating a piped rose.
Making the cupcakes
First of all, line a deep cupcake or muffin tin with cupcake cases.
Next into a large bowl add the butter, sugar and salt. Whisk until fully combined, light and creamy.
Add the vanilla extract and whisk thoroughly.
Now add the eggs, flour and baking powder. Whisk slowly until everything has come together and no lumps are present. Over whisking will create a tough cake crumb.
Scoop a dessert spoonful of cake batter into each cupcake case.
Place the cupcakes into the centre of the preheated oven and bake for 25-30 minutes.
The cupcakes are baked when they are golden in colour and spring back from a light touch.
As soon as they are baked remove from the oven.
Transfer the cupcakes to a cooling rack.
While the cupcakes are cooling make the buttercream frosting.
Making the frosting and decorating the cupcakes
Into a large bowl add the icing sugar, butter, vanilla and hot water. Whisk together until very light and creamy.
Transfer the whipped buttercream to a piping bag fitted with a #2D Wilton piping tip.
As soon as the cupcakes are completely cooled they can be decorated.
Starting in the centre of a cupcake pipe a swirl in the shape of an ‘e’. Continue round creating a rose. Continue piping around and up for a deeper buttercream topping.
Place 3 Maltesers on to each cupcake.
Finally, sprinkle chocolate covered popping candy over the buttercream.
During warmer weather place the cupcakes into the fridge for an hour. Allowing the frosting to set. Especially if you plan to transport them.
Serve as they are, with a smile.
Store in an airtight container and eat within 5 days. During warmer weather keep refrigerated.
If you have enjoyed this recipe for Maltesers Popping Candy Cupcakes you may also like these:
Cupcakes have withstood time and not lost their appeal. Since they are individual, whole cakes, who wouldn’t enjoy one? Available in an endless number of flavour and frosting combinations, they are perfect for sharing. Also, they are easier to handout and share, in some cases, than a large, cut cake. However you enjoy them, remember that they always taste better when shared.
Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see myDisclosure Policy.
Easter is just over a week away. Will the sunshine break though as it has today, or not? The reason I ask is directly related to this Smarties Chocolate Mini EggIce Cream. Will a cold wet day force us to enjoy it inside, or better still, will we sit outside, in the warmth of the sun, munching on ice cream filled cones? I know where I’d rather be!
As Smarties mini eggs are not available all year round, yet this ice cream deserves to be made more often than Easter, here’s a solution. Simply use the same weight of regular Smarties. Since they don’t need to be chopped, making the ice cream will be even easier. Although, it isn’t a difficult recipe to make at all.
Suitable for both adults and children, a larger batch means that there is more to go around. Extra mini eggs on top of each serving show what is in the frozen treat and add to the fun. Since Easter is a time for celebrating, what better time to make this ice cream. Finally an ice cream maker makes the whole process simple and easy. I recommend Andrew James ice cream maker.
Recipe: Smarties Chocolate Mini Egg Ice Cream makes approx. 1L
First of all, Place the milk and cream into a heavy bottomed saucepan, over a medium heat.
Now add the egg yolks, vanilla bean paste, corn flour and sugar into a large, heatproof bowl. Whisk the egg yolks with the other ingredients, starting slowly and increasing in speed, until thoroughly combined.
As small bubbles appear around the rim of the hot liquids in the saucepan remove the pan from the heat. This is called the scalding point.
With the whisk on low, pour the hot liquid into the egg mixture slowly. Continue whisking until thoroughly combined. Pour the egg custard mixture back into the saucepan, placed over a low heat.
While the custard is heating stir with a wooden spoon and quickly wash up the bowl
Place the chocolate into the base of the bowl. While stirring the custard also place a sieve over the bowl.
When the custard starts to bubble and coats the back of a wooden spoon it is cooked. Remove at once and pour through the sieve, on to the chocolate in the bowl.
As the custard base moves through the sieve, any lumps are filtered out.
Remove the sieve and stir the hot custard. As the custard melts the chocolate it will become visible. Continue stirring until all of the chocolate has melted.
Place cling film directly on top of the hot custard. This will stop any skiing from forming.
Move the bowl to a cool place. Once cooled to warm, place the bowl in the fridge.
While the chocolate custard is chilling the Smarties can be prepared.
Carefully chop one whole packet of mini eggs in half and tip them into s bowl containing a packet of whole smarties mini eggs.
When the chocolate custard is cold, set up the ice cream machine according to manufacturer’s instructions.
Pour the chocolate custard through the specific whole in the covering. For my machine, the paddle needs to be turning first.
Allow the ice cream to churn until it is softly set. Similar consistency to whipped ice cream.
Once this point has been reached, turn the machine off and remove the paddle.
Transfer the chocolate ice cream into a freezer proof tub with an air tight lid.
Now add all of the mini eggs, both chopped and whole. Gently stir to mix in the mini eggs. Then clamp on the lid and place into the freezer, where it will freeze completely.
Leave the ice cream to freeze solid. Overnight is ideal.
To serve, remove the ice cream from the freezer 20-30 minutes prior to scooping. As this ice cream doesn’t have any additives to keep it soft, leaving it on the side prior to serving allows it to soften.
Scoop the ice cream into cones or bowls. Also, sprinkle over a few extra mini eggs or Smarties.
These bowls of ice cream are bound to produce lots of smiles.
Store in the freezer for one month.
If you have enjoyed the recipe for Smarties Chocolate Mini Egg Ice Cream then you may also like these:
Mother’s Day will soon be upon us. Sunday March 26th 2017 here in the U.K. To help celebrate Mothering Sunday, Steamer Trading asked me to help them set up an Afternoon Tea. I jumped at the opportunity, knowing that the quality and variety of kitchen and cookware they sell is outstanding. While also confident that some easy bakes would partner perfectly with beautiful table and bakeware. See for yourself how Steamer Trading Host Mother’s Day Afternoon Tea.
Homemade cakes and treats always taste much better than shop bought. If, however, baking is an area where confidence is lacking here’s the perfect solution. Buy a few pretty cakes and then make the scones, Super Light Scones . Since this recipe is the easiest on Feasting is Fun and guaranteed to bring a smile to Mum’s face. Add a pot of luxurious clotted cream and strawberry jam to turn this Afternoon Tea into a real feast!
No Afternoon Tea is complete without a beautiful tea set. Having been sent a Burleigh Felicity Teapot I decided to start a collection. Tea cup and saucer, large dinner plate, side plate, pasta bowl and finally a sugar bowl. All bought to start my own collection. As a result of having built a whole set over time. The pattern and style have a timeless quality and style.
Within the items sent to me was this Domed Slate Cake Stand. Perfect for keeping bugs out and cakes fresh. Since the slate cake stand also stands alone, the wooden base and dome may also be used to display another tasty item. Maybe cheese and crackers. Most of all, the packaging keeps the cake stand and dome well protected between use. While the slate is sturdy and creates a solid background from which to display the cakes.
Picture above is Sophie Conran Cake Server. Highly polished, with a simple, smooth design. As beautiful sitting on the table as it is practical in serving the Heart Shaped Strawberry and Cream Victoria Sponge. Baked using the Springform Heart Tin. In addition to baking cakes, because of the springform element, this tin would be especially good for creating cheesecakes.
Bowls of fresh strawberries with both large and smaller vases of flowers enhance not only the table setting, but add to the special theme of Mother’s Day. Also, they can be wrapped up, alongside any leftover cakes and scones, for Mum to take home with her. As a result Mum receives a double treat. After all, Mother’s Day is a special day, set aside to thank Mothers.
Since I had been sent Masterclass Mini Muffin Tin, I made tiny, pixie cupcakes. Turkish Delight in flavour, their larger cupcake cousins were also baked. Impressed with the strength, non stick coating and durability of the mini muffin tin, I would definitely look to this brand for larger fairy cake and cupcake tins.
Finally, no Mum, or Afternoon Tea is complete without a touch of chocolate. Chocolate Drizzle Cake Squares are easy to make and even easier to eat!
Method: Preheat the oven to 160C/140C fan, gas mark 3.
Lightly grease, with butter a 28cm x 20cm x 5cm ( 12″ x 8″ x 2″ ) tin and line the base with baking parchment.
In a large bowl add the butter, sugar and salt. Whisk until pale and fluffy.
Next add the eggs, vanilla extract and milk. Then sift in the cocoa, flour and baking powder on top. Whisk slowly until all of the ingredients are combined.
Spoon the chocolate cake batter into the prepared tin. Smooth the batter so that it fills the tin evenly.
Place the tin in the centre of the oven and bake for 25-35 minutes.
The cake is baked when it springs back form a light touch. It will also be coming away for the sides of the tin.
Once baked remove the tin from the oven and set to one side to cool.
When the cake has cooled, tip out on to a parchment lined, flat board.
Remove the parchment from the base of the cake and for afternoon tea portions, slice the cake into 15 x 2″ (5cm) squares.
Place the cake squares on to a cooling rack that is placed over a large baking tray.
Into separate, heatproof, microwaveable bowls, break up the white and then the milk chocolate.
Place one bowl at a time into the microwave. Heat for 30 seconds at a time, stirring after each zap.
When both the white and milk chocolate are completely melted transfer into 2 medium disposable piping bags.
Start with the milk chocolate, snip the very end of the piping bag off leaving a small hole. Pipe in a zigzag pattern across all of the chocolate cake squares.
Turn the baking tray and pipe as before, except you will now be piping across the chocolate milk, forming a criss-cross pattern.
Allow the chocolate to partially set and then transfer the chocolate squares to a clean piece of baking parchment, on a tray and leave to one side to set. Note – in warmer weather it may be necessary to place in the fridge for a few minutes to allow to set.
Store in a baking parchment lined container, using parchment to separate layers.
These Chocolate Drizzle Cake Squares will last upto 4 days in an airtight container.
Different types of cake provide a beautiful setting and greater sense of variety.
While the tableware and homemade goodies look beautiful set out for Aternoon Tea, here are some added little touches that take it to the next level.
Doillies – in contrasting and complimenting colours.
Fresh flowers – placed in large and/or small vases. Clean jam jars make inexpensive vases and flowers picked from the garden can look beautiful.
Rose petals – one rose had a limping flower head. Break off the petals and scatter around the table.
Bowls of fresh fruit. Strawberries are always popular and provide balance to the cake and scones.
Cellophane bags of truffles, tied with a complimenting ribbon, add an extra wow factor.
Lastly, don’t panic. Relax, enjoy yourself and your Mum will too. If you can’t bake then buy the cakes. Afternoon Tea on Sunday 26th March is about celebrating Mother’s. Your Mum, important female figures in your life, will be thrilled and honored that you took the time to celebrate them, with Steamer Trading helping you to Host Mother’s Day Afternoon Tea.
I hope that you have enjoyed Steamer Trading Host Mother’s Day Afternoon Tea, here are some recipes you may also enjoy:
Whatever you make, bake and create to celebrate Mother’s Day, have fun enjoying you feast.
Steamer Trading provided me with the five items directy linked to their site. All opinions, views, content and photography are my own. I was not paid for writing this post. Please see my Disclosure Policy.
A very Happy New Year to all of my readers. May this coming year bring good health, peace, love, lots of fun and feasting. I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. With that in mind I have a beautiful dessert recipe for you that is a complete knock-out. What better way to celebrate than with my Raspberry Coulis Drizzled Mixed Berry Pavlova!
A delicious combination of textures and flavours. Starting with the crunchy meringue shell that hides a marshmallow innner, it is draped with thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Creating a tastebud sensation with each mouthful. This elegant dessert is light and yet fulfills that need for something sweet at the end of a meal.
Beautifully adorned with fresh, ripe berries, the sweetness of the pavlova is offset by the raspberry coulis. Quick and easy to make, it utterly transforms the finished dish. As well as adding to the aesthetic of this stunning pavlova. The coulis cuts through the richness of the cream, while providing balance against the sweetness of the dessert.
Pavlovas are not difficult to make, requiring only a whisk and patience. The reward they give, in return for effort, is almost embarrassing! Any cracks that develop are easily covered and the cream covered meringue can be topped with any fruit desired. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.
This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensured this was no ordinary dessert. A fabulous celebration of the year passed and the new year to come.
450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary
For the Coulis
1tbsp each of Fresh Lemon Juice and Tap Water
1tbsp Caster Sugar
Method: Preheat the oven to 180C/160C fan, gas mark 4
First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.
Next in a scrupulously clean large bowl add the 4 egg whites.
Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on high until the meringue is shiny and glossy. Rub a little of the mixture between your thumb and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.
Next, whilst still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.
Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.
Use a clean metal spoon to scoop the meringue on to the centre of the circle marked baking parchment.
Now use a pallet knife to spread the mixture evenly to form a disc, building up the sides so they are slightly raised.
Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3.
Bake for 1 hour and 15 minutes – DO NOT open the oven door whilst baking.
Once the baking time has elapsed the meringue then needs to cool slowly. This will help avoid cracking. Turn the oven off and allow the pavlova to cool completely in the oven.
Tip: it is handy to make the pavlova the night before it is needed, as it can cool overnight in the oven.
Making the Coulis:
While the meringue is cooling, tip the raspberries, lemon juice, water and sugar into a small saucepan.
Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. Once the mixture has bubbled to a boil, turn the heat off.
Strain the raspberry mixture into a heatproof bowl, through a sieve. Press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.
Assembling the Pavlova: Note assemble the Pavlova no more than 3 hours ahead for best results.
Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.
Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.
Spoon over the thickened cream so that it fills the central well in the pavlova.
Add the prepared berries, arranging so they look attractive.
Finally, drizzle over the raspberry coulis, encouraging it to drip down the sides of the Pavlova.
Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!
A delicious, refreshing dessert, that is a wonderfully light way to celebrate and makes a great change from cake.
Store any remaining Pavlova in the fridge and eat within 24 hours.
If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:
Pavolvas are extremely forgiving. However, if they should crack and crumble beyond repair, simply make an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.
Since this recipe can easily be made gluten free, it is a great way of providing dessert, without excluding people who have dietary restrictions. At Feasting is Fun the aim is to create recipes that more people can share and enjoy. On that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.
Whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation
It was our son’s 14th birthday yesterday. He loves everything about celebrating his birthday, from blowing up balloons, hanging fairy lights, presents, cards, seeing family. Yet the thing he most looks forward to is his birthday cake. Not being a huge fan of icing, yet loving Christmas cake, after much discussion he decided on this Dundee Fruit Celebration Cake.
Since he would happily eat Christmas cake every single day, this seemed to be a good compromise. Rather than soaking the dried fruit in an alcoholic concoction, as is needed for Christmas cake, this Dundee FruitCelebration Cake is easily made in one day. Much as I love making Christmas cake, usually with our son’s help, having it throughout the year, would make it less of a special event.
Dundee Fruit Celebration Cake is a lighter fruit cake, filled with raisins, sultanas and in this recipe, glacé cherries. Recipes differ and I’m unsure as to how authentic their addition is. In our home their presence in any fruit cake is a must. Should you disagree, simply leave them out and add more dried fruit.
The beauty of having a fruit cake without spices, is that the other flavours in the cake come through really well. On taking my first bite the freshness of the lemon added to the warmth of the sherry, creating a deliciously moist cake. While the cherries and fruit add to the overall flavour, the almonds, in contrast, provide a delightful crunchy topping. Resulting in a perfectly balanced cake, both in flavour and texture.
One firework candle was lit in the centre of this cake, providing a spectacular display that had our son enthralled. Once cut, his pleasure was clear to see. While devouring his first slice he had a big smile on his face. Thoroughly pleased with this Dundee FruitCelebration Cake for his birthday, this was most definitely a hit. Most importantly, our son thoroughly enjoyed his birthday, it was indeed a true celebration.
Recipe: Dundee Fruit Celebration Cake serves 10-12
225g/8oz Unsalted Butter plus 1tbsp – at room temperature
200g/7oz Glacé Cherries cut half of the cherries in half and leave the remaining whole
1 Whole Lemon – scrubbed with a nail brush under hot water
2-3tbsps Sherry – alternatively replace with full fat milk
75g/3oz Whole Blanched Almonds
Method: Preheat the oven to 160C/140C fan, gas mark 3
A 20cm/8″ diameter 10cm/4″ deep round cake tin is needed for this bake. Grease the tin with butter and line the bottom and sides with baking parchment. The sides of the parchment should be above the top of the tin by 3-4 inches. Cut a spare circle of parchment that fits the base. This may be used later to stop the cake from browning too quickly on the top.
First sift the flour together with the baking powder into a spare bowl.
Next in a large bowl add the softened butter, sugar and salt. Whisk these together until they are pale and creamy.
Add the vanilla extract, 1 egg and 1 tablespoon of sifted flour. Whisk for 30 seconds until just incorporated.
Repeat this process, adding an egg and 1 tablespoon of flour, whisking to mix, until all the eggs have been added.
Now add the remaining flour and ground almonds. Then add the sultanas, raisins and glacé cherries.
Grate the zest of the lemon directly into the bowl and then add its juice.
Finally add 2 tablespoons of sherry, or milk and using a large spoon fold all the ingredients together, adding another tablespoon of sherry/milk if the batter is too thick.
Spoon the lemon/sherry flavoured cake batter into the parchment lined cake tin, smoothing the top so that it is flat.
Decorate the top of the cake with 3 rings of blanched almonds – see the photos for guidance. Tip – lay the almonds flat on to the cake batter surface. I pushed them in a little and a couple were enveloped by the cake batter whilst baking.
Place an ovenproof dish of water on the shelf underneath the middle shelf in the oven. This should ensure a flat, even top as the cake bakes.
Next put your cake tin into the middle of the oven and bake for 2 – 3 hours.
Check the cake after 1.5 hours baking. If the top is already golden, then place the spare circle of baking parchment on top of the cake. Because the cake still has a while to bake, this should stop the top from burning.
Once 2 hours baking time has elapsed, check to see if the cake is baked by inserting a skewer. The cake is baked when the removed skewer is clean. Should it have cake batter on it, the cake is not fully baked and needs more time in the oven.
Continue checking the cake at 15 minute intervals. As soon as the skewer comes out clean the cake is fully baked and can be removed from the oven.
Place the cake tin on a trivet or cooling rack and allow the cake to cool completely in the tin.
Leaving the cake to cool overnight is ideal.
When the cake is completely cooled turn it out from the tin and then carefully remove the baking parchment from the base and the sides.
Since this Dundee Fruit Celebration Cake is such a beautiful cake, placing it on a cake stand really does show it off.
Serve the cake with a cup of tea, or a glass of something bubbly.
Homemade cake is far superior in both taste and texture when compared to mass produced, shop bought alternatives. Any celebration, whether a birthday, anniversary, or family get together, will be richly enhanced, with the addition of a home baked cake.
If you have enjoyed the recipe for this Dundee Fruit Celebration Cake then you may also like these:
While I enjoy baking cakes, getting together with family and friends is always a celebration when cake is present. Catching up over a slice of cake and a cup of tea can turn any event into a celebration, even if it is simply sharing with a neighbour.
Most of all, my long held belief that food shared, not only tastes better, it also somehow enriches the experience of eating. As a result our lives are made richer, purely by eating with others. A simple concept that can easily be achieved.
Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
Today is #NationalDonutDay. I can only assume from the spelling that it applies to those in the States and yet here I am baking a Black Forest Giant Doughnut. Any reason to eat doughnuts is good enough for me!
I have been wanting to bake a Black Forest Gateaux for ages, so took the opportunity of making a Black Forest Giant Doughnut. Indeed if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.
This has the absolute lightest of sponges and I opted to add a little Kirsch (cherry liquer) which is absolutely optional.
In season I would have used fresh cherries, that had been macerated in a little liquer and sugar, as they are not quite in season yet, I opted for tinned cherry pie filling. Also, morello cherry jam would work well here. Since this is a very adaptable recipe. Use whatever you have to hand, or can easily get hold of.
Hopefully if our cherry tree is laden with as much fruit, as it had blossom I will remake this Black Forest Giant Doughnut and add an extra photo. Meanwhile back to the bake in hand.
Even though this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Mostly I would encourage you to share this delicious bake. It is simply too good to be kept hidden away.
Two slices will be popped around to our neighbours in a little while. The sheer joy of pleasure and surprise when I turn up, unannounced, with baked goodies is THE most important aspect of baking for me. Sharing is at the very heart of what I do and who I am. If a small gift can bring a smile to someone’s face, well that brightens my day.
Recipe: Makes one Black Forest Giant Doughnut serves 8
200g/7oz Unsalted Butter – plus a little extra for greasing the moulds
1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.
Optional – 1tbs Kirsch
Method: Preheat the oven to 160C/140C fan, gas mark 3
Grease the inside of both doughnut moulds well with soft butter.
In a large bowl add the butter and sugar.
Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
Sift the flour, salt, cocoa powder and baking powder into the bowl.
Whisk/beat on a slow speed until all the ingredients have come together.
Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
Divided the cake batter in half and spoon into each of the 2 doughnut moulds.
Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
The doughnut halves are baked when they spring back from a light touch.
Once baked remove the doughnut halves from the oven.
Carefully place each silicone mould on to a cooling rack.
If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.
Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.
Decorating your Black Forest Giant Doughnut:
In a medium bowl add the double cream and whip until it holds a firm peak.
Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
Place one half of your doughnut, flat side up on a cake stand or plate.
Reserving 8 whole cherries to decorate the top, spoon the cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.
Pipe the cream in a swirl pattern on top of the cherries.
Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie 😉
Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.
Serve your Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!
Perfect with candles as a birthday cake. Did I mention I had Black Forest Gateaux every year, for my birthday as I was growing up. It was not hard for me to take this delicious classic recipe and turn it into an amazing giant doughnut.
Such a stunning, yet easy to accomplish bake. A slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!
If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:
I really want to encourage you to buy a doughnut mould. This is not a sponsored post, i very much doubt that Lakeland even know I exist! That said, the moulds creat such a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Perfect as a gift or for putting on your own birthday list.
Whatever you are making and baking in your kitchens this weekend, I hope you laugh lots, have plenty of fun and enjoy feasting on your amazing creations with friends, family and neighbours.
If you know someone who’ll be spending Saturday evening, or Sunday aftenoon alone, why not invite them round. Even if it’s just for a cup of tea and slice of cake, you will make someone else feel valued and cared for and they may even make you smile in return!
I’m going to let you into a secret, I absolutely love a surprises. Especially when it involves cake. So I made this Heart EngagementBundt Cake in complete secrecy, for a couple who had recently become engaged.
It was so much fun making this clandestine cake!
As the couple had been away, when they got engaged, we wanted to mark the occasion with a small celebration for family and friends. I offered to make the cake as I have a Tiered Heart Bundt Tin by Nordic Ware that I had still not baked with.
As I have never made a tiered, or stacked cake, this beautiful cake tin seemed the perfect choice. At the time of deciding to use this tin I had absolutely no idea how I would decorate or ice it. I’m big on planning NOT! Can you tell?
Fortunately I have a lovely friend, who I met on Twitter, called Tom. He has his own business Iced Rainbow where he makes absolutely beautiful jewellery. Happily for me, Tom is also a keen baker and creates the most beautiful cake toppers. It really is worth taking a look at his website.
After discussion with the parents of the happy couple, I decided to opt for a personalised bunting topper. Due to the shape of the cake and the heart shaped hole in the middle, I thought it would not only look pretty, but also add height to the cake.
Tom was brilliant. He took my vision for how I wanted the bunting to look and turned it into a reality. Thank you Iced Rainbow for making my dreams a reality and for making the bunting at such short notice!
Next I had to decide on the flavours. Sugar and Crumbs sell a range of naturally flavoured icing sugars, amongst other baking ingredients and equipment. After much secret discussion, we decided to keep the cake plain, flavoured only with vanilla and use Sugar and Crumbs raspberry ripple flavoured icing. I was very happy as it is one of my personal favourites.
I still hadn’t decided how I was going to ice the cake!
After having such success with glazing my Lemon Blueberry Bundt Cake I was tempted to do the same with the Heart Engagement Bundt Cake.
As you can see I decided to pipe raspberry ripple buttercream icing onto the cake. Aside from cupcakes this is only the second time I have fully covered a cake with piped buttercream. It wasn’t as scary as I had imagined!
The beauty of buttercream is that, if you do make a mistake, it can fairly easily be removed and piped over. I tell you this from experience 😉.
When deciding what pattern to pipe onto the cake, I knew I wanted to pipe swirled roses on the top. As for the sides, I really didn’t decide until I had the cake in front of me, piping bag in hand!
Once the roses were piped I decided to go with the lines of the cake and piped the second tier in fairly straight lines. Again I did the same for the bottom tier, although as this was not as deep, it looks like piped stars. I finished the top tier with piped stars to define the heart and fill in any gaps. All the piping was carried out using a Wilton #1M large star tip.
While it was great having a vision in my head of how the cake could look, once the bunting was in place, the finished version was so much better than I ever could have hoped for. A final sprinkle of tiny, pink, pearlised hearts and white, edible glitter and the Heart Engagement Bundt Cake was ready for the grand reveal.
The happy couple, Matt and Tash absolutely loved the surprise. Neither of them had any idea that this little surprise had been planned especially for them. They loved the cake and bunting, which was a huge relief for me! Together they enjoyed cutting the cake, good practice for their upcoming wedding and enjoyed eating it too.
I removed the bunting and packaged it back up, for them to keep and treasure forever. When all the cake has gone, they still have their personalised bunting from Tom at Iced Rainbow.
Recipe: Makes one Heart Engagement Bundt Cake – serves 20 people.
To make this cake you will need the Tiered Heart Bundt Tin made by NordicWare.
Method: Preheat the oven to 165C/150C fan, gas mark 3
Into a large bowl add the butter and sugar and whisk/beat for 5 minutes until very pale and creamy.
Add the vanilla extract and whisk/beat for a further 2 minutes.
Sift the flour, baking powder and salt into a separate bowl – dry ingredients.
Add one third of your dry ingredients and 2 eggs to your butter/sugar mixture. Whisk/beat until just incorporated.
Repeat the last step.
Add the final third of dry ingredients and 2 eggs and mix by hand. Ensuring the bottom of the bowl is scraped, so that all of the ingredients are just combined.
Spray your tiered heart Bundt tin with cake release spray, ensuring it covers all areas inside the tin.
Spoon the cake mix into the Bundt tin, ensuring the batter is pushed into all parts of the tin, using a spoon.
Place the Bundt tin into the middle of the preheated oven and cook for approximately an hour.
The cake is cooked when it is golden brown, coming away from the sides of the tin and an inserted skewer comes out clean.
Once cooked remove the cake from the oven.
After cooling in the tin for 10 minutes turn the cake out onto a cooling rack.
Allow the cake to cool completely before icing.
To make the buttercream:
Place the very soft butter into a large bowl.
Sift both the flavoured and plain icing sugars into the same bowl.
Add 3 tablespoons of very hot water from a kettle.
Starting on a low speed whisk all the ingredients together. Add the extra tablespoon of hot water if the buttercream is too stiff. Continue whisking at a higher speed until the buttercream is pale and creamy.
Fit a large Wilton #1M star piping nozzle to a large disposable piping bag.
Using a small brush, or the blunt end of a wooden skewer dipped into the pink piping gel, paint a line of colour on one side (inside) of the piping bag. You may have to dip the skewer into the gel again to finish the line.
Repeat this step on the opposite side. This is what gives the piping the ‘ripple effect’ and works especially well with the raspberry ripple flavoured icing.
Fill the piping bag with buttercream.
To decorate the cake:
Start by piping a small rose, on top of the cake, either side of the heart dip.
Pipe a rose at the bottom point of the heart.
Pipe 2 more roses on each side of the heart, so that they very slightly overlap.
Next starting from the bottom of the second tier, pipe lines up, to meet the edge of the top tier. Continue all the way round the cake ensuring that a line is piped at the bottom point of the heart.
Continue in the same manner for the bottom tier, although I was able just to pipe a large star – as my bottom tier was a little short. The recipe has been adjusted to counter this.
Finish by piping a star in between the 2 roses at the top of the heart. Fill in any gaps around the edge of the top tier with piped stars.
Sprinkle over glitter and pearlised hearts.
Now stand back and admire the beautifully stunning Heart Engagement BundtCake that you have created – ooh and take a gazillion photographs.
It was a beautifully sunny day and I took advantage of the glorious light in our porch. It really is so hard to capture how sparkly this cake twinkled in the sunlight. The light danced of off the glittery icing and was mesmerising to look at.
This Heart Engagement Bundt Cake had one very important ingredient that is not listed, love. My husband walked in and saw me smiling as I was writing up this post. When he asked what I was smiling about, I told him that I was remembering the look of love, between Matt and Tash in the photos I have of them. Because I respect their privacy I would not show you here.
To me this cake was so much more than Heart Engagement Bundt Cake, it was a symbol of their deep love for each other and our love for the two of them, as a couple, starting their journey of being together forever.
This post is dedicated to them. May they have a long, happy, healthy life together and long may they continue to bring happiness to those who are part of their lives.
May true love always be celebrated.
Baking and decorating this cake was such an enormous pleasure, have you ever made a cake, or something else, that made you smile?
For all you true romantics, like myself, if you have enjoyed this beautiful Heart Engagement Bundt Cake here are some others that will make you smile:
I am so pleased that Matt and Tash gave me permission to share this cake with you. Also I hope you have enjoyed this post? I love seeing what cooking and baking you get up to. If you are on Twitter or Instagram please pop a photo up and I’ll be sure to give you a shout out or retweet.
I have wonderful news to share, I am an adopted Auntie again. One of my very best friends had her beautiful daughter Florrie, a little early, but mum and baby are doing so well. I simply had to make something to celebrate this gorgeous bundle of joy that has been brought into our lives. So I baked Florrie’s FlowerVanilla Bundt Cake.
As the new mum is nursing her wonderful baby daughter, I kept everything in this cake as natural as possible. As whatever mummy eats, Florrie will have too and I want her to learn to love Auntie Sammie’s cakes, right from the start.
New babies bring such joy and pleasure into our lives. Having had three children I absolutely knew my friend would very much appreciate a little food hamper. A freshly baked Farmhouse White Loaf, simple dinners, pre-portioned so that mummy just has to pop them in the oven, like my Best Beef Casseroleand of course a little something sweet, Florrie’s Flower Vanilla Bundt Cake.
I remember clearly when I became a new mum for the first time. Although I had a safe delivery and the maternity suite at the hospital was brand new, there was one thing I craved – food! All that seemed to be on offer was salad.
Salad is not what a nursing mother needs!
This mummy needed carbs and lots of them! Had the salad been in a thick, carb rich sandwich I would have been fine. Fortunately I wasn’t in hospital for very long and I remember my husband making me the most unbelievably satisfying, bacon muffin with tomato ketchup. To this day it is one of my favourite treats, now that I am no longer nursing, it has to remain just that, a treat.
I have alway been called ‘practical and sensible’ by my lovely Mother-in-law. This I consider to be a huge compliment and a true reflection of how I see myself. So when a new baby comes along, I’m not the type of person to go baby clothes shopping, or to send flowers. Both of which are wonderful gifts to receive, I may add.
Nope my first thought is – how can I help?
If you have spent time reading this blog, you will be aware that I have various health issues (see Living With Seizures). This means I am limited in how I can help out with an adorable new baby, in a practical way. For me that means food! I can make bread easily, I had been cooking slightly extra, so that a single portion of Sausage and Bean Casserole(made without the addition of any alcohol), could be frozen for when it was needed. This is my way of helping.
When I am making a Chicken Lasagneit is so easy for me to pop a couple of individual portions, in foil containers and place them in the deep freeze. This way I gradually build up enough meals for a food hamper, that can be delivered and make my friend’s life a little easier.
Being a new mum is hard enough, but when you are on your own you need all the support you can get! Plus my lovely friend is a big fan of my cooking and has been an ‘unofficial’ taste tester for many years now. Let’s hope Florrie will grow to love good, homemade meals and delicious cake, like her Flower Vanilla BundtCake.
Recipe: Makes 1 Flower Vanilla Bundt Cake
Cake release spray – I use Wilton’sperfect for Bundt cakes
Place the butter and caster sugar into a large bowl and whisk, or beat for 5 minutes until pale and creamy.
Add the Vanilla Bean Paste and whisk/beat to incorporate.
Sift in 1/3 of the flour, baking powder and salt.
Add 2 eggs.
Whisk gently until just combined.
Repeat the last 2 steps twice more, adding only 1 egg on the last time.
Spray the Bundt tin liberally with cake release spray over the sink.
Spoon the cake batter into the Bundt tin pressing down on the batter as you fill the tin.
Ensure the cake batter fills the Bundt tin no more than two thirds full.
Place the Bundt tin in the middle of the oven and bake for 50-55 minutes.
The cake is baked when it is golden in colour, is coming away from the sides of the Bundt tin and 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 for 10 minutes in the Bundt tin.
After the cake has cooled for 10 minutes turn out onto a cooling rack. Wear oven gloves as the Bundt tin will still be very hot.
Allow the cake to cool completely before decorating.
To make the glaze, sift the icing sugar into a large bowl. Add enough water to make a thick paste, that still slightly drips. Add a tiny amount of pink food gel colouring to the icing and mix thoroughly.
Place a tray underneath the cooling rack on which the Bundt cake sits.
Using a dessert spoon thickly drizzle the top of the cake with the icing. Ensure the entire top and the internal hole of the cake of the cake are completely covered in icing. Any leftover icing can be used to add to the drizzle effect on the cake.
Allow the cake to set before serving and eating.
The observant among you may have noticed that this beautiful Flower VanillaBundt Cake has been photographed on the lid of a plastic box. Well practical to the last (and in all honesty completely out of cake boxes!) as this cake is not very large or heavy, placing on the inside lid of a large box keeps the cake fresh.
Once transported to my friend, the cake can be moved to an airtight container of her own. I only advise using this technique for very light cakes and definitely do not cut the cake whilst it is sitting on the lid.
Do you like the idea of making someone a food hamper?
Have you ever received one yourself?
If you have enjoyed making this Flower Vanilla Bundt Cake you may like these recipes:
I absolutely love seeing photographs of your bakes. I’m also available throughout the day on Twitter to answer any ‘mid-bake’ questions or worries. I am not an expert but there is a whole group of bakers on Twitter and between us there’s not usually a question that goes unanswered!
It’s Sunday, time for a little treat?? So how about these Vanilla Bean Cupcakes? Moist, vanilla flavoured sponge, topped with the lightest, most dreamy vanilla buttercream and a pearl, because you are special.
Look how pretty these cupcakes are. So beautiful, that I almost called them antique Vanilla Bean Cupcakes, although I thought better of it. Since I’m pretty sure everyone would have imagined them as hard, mouldy, relics of the past – yep not conjuring up the image I’d like!!!
How stunning are these cupcake cases. A wonderful Christmas present from a much loved friend.
Since I received quite a few cooking and baking related presents last year, for both Christmas and my birthday, it makes using them extra special. The little, cute, individual cupcake stand was a present from my hubby and I adore it.
I was very excited to receive four cookbooks, which I enjoy reading, as if they are novels. Although I very rarely follow a recipe religiously, I gather inspiration and ideas from my ever increasing cookbook collection.
Am I alone in my cookbook obsession collection? Thought not!!!
These Vanilla Bean Cupcakes were the final bake for a review I have been carrying out. So after much discussion with my daughter, regarding flavour combinations, we decided to settle on a classic vanilla sponge, with the addition of vanilla bean paste instead of extract. Yet I kept to vanilla extract for the best buttercream icing ever!
The result being, the best cupcakes I have made, this year!
Recipe: Makes 12 deep filled Vanilla Bean Cupcakes or 18-20 standard ones.
Into a large bowl add the butter and caster sugar.
Place the cupcake tray into the middle of the preheated oven and bake for 20 – 25 minutes (a shorter time will be required for smaller cupcakes).
The cupcakes are baked when they are golden brown and spring back when pressed lightly in the centre.
When baked remove the cupcake tray from the oven.
Allow the cupcakes to cool in the pan for 10 minutes and then place them onto a cooling rack to cool completely.
To make the Buttercream Frosting:
For the very lightest, creamiest buttercream, continue mixing for 10 minutes. The result will be the dreamiest buttercream icing you will ever have tasted.
The addition of very hot water to the buttercream mix, stops it from forming a hard crust. Yet I cannot remember when I first started adding boiling water, that shows it was a very, very long time ago!!
Fit a large piping bag with the tip of your choice – I used a large French star tip. Fill the bag with buttercream and fold over the top of the bag.
Using a circular motion, pipe buttercream in a swirl effect, onto the top of each cupcake.
I hope you’ll agree with me, that these cupcakes are elegantly beautiful ?
Usually I cannot wait to sprinkle edible glitter on, well pretty much anything I bake, but these Vanilla Bean Cupcakes looked so perfect after the addition of the pearl, that I managed to restrain myself.
Resulting in a spectacularly elegant cupcake, that tastes every bit as good as it looks.
I have really enjoyed carrying out the review for British Bakeware, their cupcake pan baked goods evenly, was very easy to clean and I absolutely recommend it.
These Vanilla Bean Cupcakes did not last very long in our home, although I did give our neighbours a couple. I believe food tastes better when shared. Even though I only spent 10 minutes with them, we had a lovely catch up chat and they were thrilled with the cupcakes I gave to them.
During the winter months especially, weeks, indeed months can easily pass without people living in close proximity, exchanging a word. So it really is worth taking a few minutes out of our day once a week, or so, to make the effort to talk to those who live close by.
Are you friendly with your neighbours?
Do you keep a check on elderly or infirm neighbours, especially during the cold, winter months?
Next time you are baking, how about popping a few cookies or cupcakes on a plate and sharing them with your local community?
Please let me know if you do. I love to read your comments.
If you enjoyed this recipe for Vanilla Bean Cupcakes, then I hope you’ll like these too:
If you love someone and they love chocolate – THIS is the cake to bake for them – Chocolate Heart Cake.So my hubby’s birthday was at the start of the year AND I didn’t make him a birthday cake.
While we still had nearly a whole Christmas cake left and we had chocolate, in all it’s delicious forms, everywhere. Hubby wanted a chocolate cake for his birthday, Also I was struggling with the remnants of Christmas past that were, increasingly, threatening to take over every cupboard and side table in the house.
Phew I was in danger of being over dramatic there?
What a difference a week makes.
3 teenagers and hubby had made significant inroads, on the chocolate abundance. Time to bake cake. Chocolate cake!
It was late. Delayed. Belated. Not on time.
There was no getting away from it. As soon as possible I needed to pull out all the stops and come up with an I Love You and I’m sorry it’s late, birthday cake.
Pretty sure I nailed it with this fudgy, moist, rich, Chocolate Heart Cake.
Too near Christmas and this cake would have been too much. Deeply chocolatey and slathered in a smooth, yet decadent chocolate ganache, accented with little white chocolate hearts. This Chocolate Heart Cake is perfect for all true chocolate lovers.
Cake that’s worth the wait
Very fortunately for me, my wonderful husband was happy to wait for his cake. Not only is he the one and only true love of my life, he is the kindest, most patient, loving man I have ever known.
Girls don’t settle for second best, or never give proper attention to the man you are with – in the hope that someone better will rock up. When you find someone who loves you, for you, with all their heart, hold on tight and never let go.
Back to all matters cake. I was going to wait until Valentine’s Day to post this recipe, then I remembered my heart tin, which I bought very cheaply, in the January sales last year.
So if you like this cake, want to make it and see a heart tin in the sales, grab that bargain!
Recipe: Makes 1 Chocolate Heart Cake – serves 10-12
225g/8oz Unsalted Butter at room temperature, plus a little extra to grease the tin