Marbled Chocolate Orange Bonfire Cupcakes

“Remember, remember the 5th of November, gunpowder, treason and plot.” Bonfire night, celebrated here in the U.K. on November 5th, each year remembers the over thrown plot, lead by Guy Fawkes, to blow up the Houses of Parliament. Bonfires are lit and fireworks set off in remembrance of this foiled attack. Standing around a bonfire with a hot chocolate and something sweet on a cold Autumn night only enhances the celebration.  While these Marbled Chocolate Orange Bonfire Cupcakes are ideal for eating, watching fireworks explode in the night sky.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

While s’mores are traditionally eaten around a bonfire, this is not possible if attending an organised event. Something the Fire Services are increasingly urging us all to do for safety reasons. Yet these Marbled Chocolate Orange Bonfire Cupcakes can be eaten wherever you are. Even indoors watching through the windows, whilst keeping pets calm from the loud bangs and crackles. I love the idea of an edible bonfire that can be taken anywhere, without fear of danger.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

Using Wright’s Chocolate Fudge and Orange Cake mixes, marbled together creates a delicious cupcake. I topped them with flame like, piped orange butter cream, jelly lemons, chocolate orange matchmakers and a sprinkle of edible glitter, not only are these cupcakes tasty to eat, they are also fun to make and look at! Also the ‘bonfires’ do not need to be checked for hedgehogs or other small mammals. Something that should always be done by anyone hosting their own bonfire party.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

While the sparkles, whooshing sounds and spectacular colours of fireworks are stunning, for me, being close enough to feel the warmth of a bonfire on my face really is my favourite part of bonfire night. I love the crackle, hissing and spitting of wood as it burns is mesmerising. Also, wrapping jacket potatoes in foil and placing in the fire itself is so much fun. Unwrapping piping hot potatoes, slathering with butter before tucking into them with a fork is one of life’s simplest pleasures.

FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

Meanwhile, while the potatoes are baking, mugs of steaming hot chocolate perfectly accompany these delicious cupcakes. Since juggling a hot drink and a cupcake can be challenging, I suggest removing the wrappers before serving. Hot drink in one hand, cupcake in the other, with no finger acrobatics needed to enjoy both.

Recipe: Marbled Chocolate Orange Bonfire Cupcakes makes 24

1 packet each of Chocolate Fudge and Orange Cake Mixes available from Wright’s Baking 

Note: If you are unable to obtain the cake mixes, alternatively use the recipe for Caramac Frosted Chocolate Cupcakes 

adding finely grated zest of one orange to the cake batter.

450g/1lb Icing Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Unsalted Butter softened to room temperature

Scant Pinch of Salt – I use Maldon

Orange Food Colouring

1 Box Chocolate Orange Matchmakers

Optional – small lemon jellies and red/blue edible sprinkles

To make 12 cupcakes, use half of each bag of cake mix and icing.

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

  • First of all, fill 2 deep muffin tins with 24 cupcake/muffin cases.
  • Make both the Orange and Chocolate Fudge cake mixes up in separate bowls according to the packet instructions.
  • Spoon half a dessert spoonful of orange cake batter into each cupcake case. Now scoop a whole dessert spoonful of Chocolate Fudge cake batter on top of the orange. Follow by adding another half of a dessert spoonful of orange batter on to the top of the chocolate.
  • Using a cocktail stick, swirl the two different cake batters together.
  • Place the cupcake tins, spaced evenly apart, into the preheated oven and bake for 25-30 minutes.
FF Marbled Chocolate Orange Bonfire Cupcakes
Filling, marbling and baking the cupcakes.
  • As soon as the cupcakes are well risen and spring back from a light touch they are baked.
  • Remove the cupcake tins from the oven and immediately transfer the cupcakes to a cooling rack. Leave until completely cooled before decorating.
  • To make the icing, sift the icing sugar into a large bowl. Add the softened butter, salt, vanilla extract and food colouring to the same bowl.
  • Next add one tablespoon of very hot water. Immediately start whisking the ingredients together on a slow speed, increasing the speed as they combine.
  • Continue whisking until the buttercream is pale and creamy, adjusting the colour if necessary.
  • Once fully whisked transfer the buttercream to a piping bag fitted with a 1cm round nozzle.
  • Staring in the centre of a fully cooled cupcake pipe a dot and pull away the piping bag. This will leave a small peak which will resemble flames.
  • Continue until the top of each cupcake is covered.
FF Marbled Chocolate Orange Bonfire Cupcakes
Make buttercream and piping flames on to Cupcakes.
  • To create the bonfire effect, break up 2 or 3 matchmaker sticks and push into the icing so they look like logs on a bonfire.
  • Follow by adding the jellied lemons. Angle them outwards from the ‘logs’ to give the effect of flames licking at the wood.
  • Finally, to finish sprinkle first with red edible glitter and then again with slightly less blue edible glitter.
FF Marbled Chocolate Orange Bonfire Cupcakes
Finishing touches added to create the Bonfire effect.
  • Display the finished cupcakes on wooden boards, or slabs. Chopping boards and cheese boards can also be used to great effect.
FF Marbled Chocolate Orange Bonfire Cupcakes
Marbled Chocolate Orange Bonfire Cupcakes

The marbled combination of chocolate and orange can be seen and tasted with the first bite into a cupcake.

The marbling effect in the cupcakes.

Easy to make and ideal for any firework party gathering. These cupcakes are sure to induce as many ooh’s and aah’s as the firework’s themselves.

Make ahead and store in an airtight container for up to 2 days.

If you have enjoyed this recipe for Marbled Chocolate Orange Bonfire Cupcakes then you may also like these:

 

Caramel Crunch Rocky Road Bars

FF Marbled Chocolate Orange Bonfire Cupcakes
Caramel Crunch Rocky Road Bars

Spicy Sausage Rolls

FF Marbled Chocolate Orange Bonfire Cupcakes
Spicy Sausage Rolls

Chocolate Sparkle Cake

FF Marbled Chocolate Orange Bonfire Cupcakes
Chocolate Sparkle Cake

Democracy is of upmost importance here in the U.K. Since this is exactly why we celebrate Bonfire Night. Since the very night that our democracy was due to be blown to pieces, by a group of men with different ideas, our freedom and democracy are celebrated and not taken for granted. While the very same can be said of terrorists and terror events in the modern day. People seeking disrupt and create chaos in countries where their ideas are not followed. Our privilege to speak freely, practice our own faith, without causing harm to others, is something that we must and should hold dear.

If you would like more information please see Important Stuff

Whatever you are making, baking and creating have fun preparing your feast. Also have a safe Bonfire Night.

Sammie xx

Wright’s Baking provided the cake mixes to create this recipe. All thoughts, opinions and content are my own. I was not paid to write this post.

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

Follow Us
twitterpinterestinstagram

Strawberry Sweetheart Cake

This Strawberry Sweetheart Cake was baked for my wonderful Hubby, for Valentine’s Day. Vanilla flavoured sponge, split in two with a slathering of strawberry jam in the middle, sealed with buttercream roses.

Is there a better way to say those three precious words ‘I Love You’ than with cake??

Since I’ve baked and created a few chocolate recipes for Valentine’s Day like Chocolate Heart Cookies, and Chocolate Fudge Brownie Bites which are utterly delicious, for the day itself I wanted to bake a cake with simple flavours. Sugar and Crumbs sell are range of naturally flavoured icing sugars and I used the Strawberry Milkshake to make the buttercream that decorates this cake. The taste is truly like strawberry milkshake and makes this cake absolutely sing on your tastebuds. Alternatively you can use plain icing sugar and flavour it. Foodie Flavours sell a great range of natural food flavourings.

Strawberry Sweetheart Cake
Strawberry Sweetheart Cake swirled with roses and sprinkled with love.

I absolutely promise you that the piped roses are not difficult. If I, with my wobbly hands can pipe them, you can too. The effect of the roses gives this Strawberry Sweetheart Cake a very professional finish – only you and I will know how easy it really is.

Piping buttercream roses:

First of all fit a large star tip (I used a Wilton 1M piping tip) to your piping bag and fill with the buttercream. Practice on a clean plate first. Imagine writing get the letter e, when you get to the end of the you contine round in a complete circle. It is that easy!! A few practices, keeping the pressure on your piping bag steady and you will have piped roses! This cake is only the second time I have piped these roses! The first time was these Raspberry Ripple Almond Cupcakes.

Strawberry Sweetheart Cake
Strawberry Sweetheart Cake roses piped around the sides.

I will admit that piping the roses around the sides was a bit harder. So I piped either side of the heart first and once I’d got the hang of it piped the final rose on the point of the heart. Using the same tip, I piped little stars in between the roses to fill in any gaps and then defined the heart by piping stars all the way around the top edge.

Strawberry Milkshake Sweetheart Cake
Strawberry Sweetheart Cake a view of the side – using piped stars to fill in any gaps.

A sprinkle of sparkle:

Glitter, shiny hearts and more heart sprinkles finished this cake off beautifully. At least that’s what my hubby thought and this cake was made especially for him!

Baking for my family, as I’ve mentioned before, is one way I like to show them my love. This past year has been very hard on us all, due to my seizures (see here). Especially my hubby, who has looked after not only me, but our three gorgeous children, as well as holding down a demanding, full time job. Wanting to show my love for him on this particular day was very important to me and as a family, we all get to eat the cake, my way of saying thank you and I Love You all.

Recipe: Makes One Strawberry Sweetheart Cake serves 20

250g/9oz Caster Sugar

250g/9oz Unsalted Butter – at room temp.

1/4tsp Salt

1tsp Vanilla Bean Paste or Vanilla Extract

250g/9oz Plain White Flour

2tsp Baking Powder

6 Large Eggs – I always use free range

200g/7oz Strawberry Jam

Assortment of sprinkles and edible glitter

For the buttercream

500g/1lb 2oz Strawberry Milkshake Icing Sugar – or alternatively use plain icing sugar and add your own flavouring to taste.

250/9oz Unsalted Butter very soft

2tbsp Boiling Water

Method: Preheat the oven to 160C/140C fan – this cake is cooked low and slow.

Making the cake:

  • First of all butter and line the base of a heart shaped tin with baking parchment. If the tins are shallow split the mixture, so that it comes half way up your cake tin.
  • Into a large bowl add the butter and sugar.
  • Whisk until pale and fluffy – 5 minutes.
  • Add the vanilla and whisk to combine.
  • Sift the flour, baking powder and salt into another bowl (dry ingredients).
  • Add one third of the dry ingredients and 3 eggs.
  • Whisk slowly until combined.
  • Repeat using one third of the dry mixture and 3 eggs.
  • Whilst whisking slowly add the final third of the dry mixture.
  • Remove the whisk and give the bowl a thorough mix using a soft spatula, ensuring all the ingredients are well combined.
Strawberry Sweetheart Cake
Fill the tin with cake batter and smooth the top.

Baking the cake:

  • Place the cake tin in the centre of the oven and bake for 1 hour 15 – 30 minutes.
  • The cake is baked when it is golden brown, springs back from a light finger press and an inserted skewer comes out clean.
Strawberry Sweetheart Cake
Remove the cake from the oven.
  • Place the cake tin on a large trivet or cooling rack.
  • Allow the cake to cool completely in the tin.

Filling and decorating the cake:

  • Once the cake is completely cold, tip out of the cake tin and place on a cake stand or board, so that the flat bottom is uppermost.
Strawberry Sweetheart Cake
Very carefully slice the cake in half.
  • Slice the cake in half.
  • Lay the uppermost half on a spare board.
    Strawberry Sweetheart CakeSpread the strawberry jam over the bottom half so that it doesn’t quite reach the edge.
  • Sing a spoon spread jam on to the bottom half of the cake.
Strawberry Sweetheart Cake
Lay the top layer onto the jam covered bottom layer.

Making the buttercream:

  • Place the very soft butter into a large bowl.
  • Sift in the flavoured, or plain, icing sugar into the bowl and add 2 tablespoons of boiling water (add 1 teaspoon of vanilla extract, or th required amount of flavouring, if not using flavoured icing).
  • Starting slowly, whisk the ingredients together, increasing the speed as the icing sugar becomes fully incorporated.
  • Continue whisking for 5 minutes, this will ensure the icing is smooth and light.
  • Fit a large icing bag with a large star tip.
  • Finally, fill the icing bag with whpiped buttercream.

Icing the Strawberry Sweetheart Cake:

  • Start with the surface of the cake and pipe a rose swirl at the top, where the dip in the heart is.
  • Continue piping rose swirls symmetrically, either side, of the heart.
  • Finish with a rose swirl at the bottom point of the heart.
  • For the sides, start at the top of the heart bump, on one side and pipe rose swirls around one side and then the other, leaving the bottom point.
  • Go back to the top of the heart and pipe one rose in the heart dip and and additional rose to fill in between the two roses.
  • Repeat on the other side.
  • Now pipe a rose swirl on the bottom point of the heart.
  • Pipes stars wherever there are gaps and visible pieces of cake on the top and sides, trying to keep the pattern symmetrical – especially on the top of the cake.
  • Also pipe stars on the top of the cake around the heart outline.
Strawberry Sweetheart Cake
A beautifully covered Strawberry Sweetheart Cake.

Finishing touches:

Now you can sprinkle away. I firstly gave this beautiful cake a good dusting of white edible glitter and then sprinkled two different styles of hearts over it.

Strawberry Sweetheart Cake
Strawberry Sweetheart Cake shimmering and sparkling in the sunshine.

Place the cake somewhere cool to set for a couple of hours. This cake spent the night in our porch, since it was particularly chilly February evening.

Because of the addition of boiling water into the buttercream mixture, this buttercream will not develop a hard crust. As this not only improves the texture whilst eating the cake, but also means that the buttercream is a dream to slice through!

Strawberry Sweetheart Cake
Strawberry Sweetheart Cake one delicious slice – that didn’t last long!!!

This Strawberry Sweetheart Cake will keep in an airtight container, for up to 5 days, if left somewhere cool – I would advise keeping it in the fridge during the summer. Although having just eaten a slice, I can’t imagine this cake hanging around for long, especially in our house!!

Because making this cake is so beautifully easy, it would be perfect for birthdays, engagements, anniversaries and maybe even small weddings. You can easily tint the buttercream with food colouring. I used Sugarflair and Wilton edible food colouring gels. You really only need a tiny (tip of a cocktail stick) amount to produce a beautiful pastel shade.

Will you give the rose piping a go?

On Twitter there is a wonderful lady known as the Baking Nanna @kuskus1. She has a short video pinned to the top of her Twitter page showing how to pipe these roses. I thoroughly recommend watching it!

Whatever you are doing, whether alone or with others, I hope that you know you are loved, see Important Stuff.

If you have enjoyed this Strawberry Sweetheart Cake, then you may also like these:

Chocolate Heart Cake

Chocolate Heart Cake link
Chocolate Heart Cake

Heart Engagement Bundt Cake

FF Strawberry Sweetheart Cake
Heart Engagement Bundt Cake

Raspberry Lemon Celebration Layer Cake 

FF Strawberry Sweetheart Cake
Raspberry Lemon Celebration Layer Cake

While I ove baking, I also recognise that I am not the world’s best cake decorator. Yet with a little practice I have perfected, the very “on trend” piped rose technique. There is truth in the saying “A little practise goes a long way.” Especially when seeing the finished results and the delight on the recipient’s face when presented with a stunning cake. Most importantly for me is the love that goes into making, baking and decorating a cake.

Sammie xxx

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

 

Follow Us
twitterpinterestinstagram