Sammie – Page 25 – Feasting Is Fun

Lemon Blueberry Bundt Cake

Today is Monday and while the sun is shining, a cold wind is whipping through the air. And it is making me feel very cold! So I am making this Lemon Blueberry Bundt Cake to cheer us all up on chilly days.

I absolutely adore the combination of lemon and blueberries together, in fact my Lemon Blueberry Cupcakes are one of my favourite recipes.

Jam Packed With Fresh Fruit

Because this Bundt cake has blueberries whisked into the cake batter, the finished cake is deliciously moist. Also I saved a few whole blueberries and added them to the batter. Resulting in little pods of blueberry jam throughout the baked cake.

FF Overhead shot of the cake. — Lemon Blueberry Bundt Cake

What I hadn’t bargained for was, the extra moistness the broken blueberries would add to this cake. And plenty of fresh lemon zest added means this Lemon Blueberry Bundt Cake delivers moist, flavourful, cake perfection, in every bite!

Since baking the beautiful Flower Vanilla Bundt Cake for little baby Florrie and her mum, I wanted to make another cake with a sunny, Spring theme. So I chose my Blossom Bundt by Nordic Ware and set about creating the recipe.

I always prefer to use lemon zest in a cake, as it imparts a wonderful, zingy, lemon flavour. And the lemon juice, from the zested lemons, has its own starring role. Added to icing sugar to form the glaze for this cake, it is the first taste to hit your tongue as you bite into this cake, jolting your tastebuds awake!

The Brilliance Of Bundt Pans

Bundt tins are a great investment, especially if you aren’t very confident with your cake decorating skills. These beautifully shaped tins do all the work for you. This Lemon Blueberry Bundt Cake would still have looked pretty and tasted delicious with a light dusting of icing sugar.

With a little care and proper preparation a Bundt tin will give you years of beautiful cakes, with no extra effort required by the baker. Although that doesn’t mean you can’t choose to decorate them. Since this is the first Bundt cake that I have fully glazed with a thicker icing and little sugar paste flowers. Alternatively my Glazed Lemon Bundt Cake is fully glazed, with a thinner, lighter icing and is also completely delicious.

While I knew I would need a thicker icing to cover the dark blueberries near the surface of the cake. Yet I hadn’t envisaged the thickness of the icing, along with it’s pretty yellow colour, actually looked just like custard as I was spooning it onto the cake!!

We all had a giggle at the similarity – that’s what baking and experimenting with decorating is all about for me. Fun!

Let’s get on with making this cake!

Recipe: Makes one Lemon Blueberry Bundt Cake serves 10-12

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

2 Lemons – Zested and Juiced

300g/11oz Fresh Blueberries

250g/9oz Plain White Flour

2.5tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

Cake release spray – I use Wilton’s or extra butter & flour for preparing your Bundt tin

450g/1lb Icing sugar

Optional – Yellow Gel Food Colouring I use Wilton food colouring gel

Apperiels, white pre made sugar flowers – these are readily available in supermarkets and online.

Method: Preheat the oven to 170C/150C fan, 325F, gas mark 3

Making The Blueberry Lemon Cake Batter

First of all, into a large bowl add the sugar, butter and vanilla extract.
Whisk or beat until pale and fluffy – approx 5 minutes
Into a separate bowl sift the flour, baking powder and salt together (dry ingredients).
Add one third of the dry ingredients and two eggs to the creamed butter and sugar, whilst whisking/beating on a slow speed.
Repeat the last step.
Add two thirds of the blueberries to the batter, the zest of two lemons, one egg and the final third of the dry ingredients. Whisk/beat on a slow speed until just combined.

Lemon Blueberry Bundt Cake NW — The cake batter should be smooth with broken up blueberries throughout.

Prepare the Bundt tin by spraying well with Cake Release, or brush with melted butter, ensuring you completely cover all the groves in the pan – then add 2tbsp of plain white flour and rotate the tin ensuring the entire inside has a flour coating. Tip any excess flour out of the tin and dispose.

Spoon the cake batter into the Bundt tin, pressing down as you do so to ensure the batter fills all the little dips and grooves.
Only fill the Bundt tin 3/4 full. Any excess batter can be baked as cupcakes once the main cake is cooked.

Baking The Bundt Cake

Place the Bundt tin into the middle of the preheated oven.
Bake for 1 hour, or until an inserted wooden skewer comes out clean.
As soon as the cake is baked remove from the oven.

See how beautiful this cake is?

A light dusting of icing sugar and this Lemon Blueberry Bundt Cake would be perfect to serve alongside a nice, hot cup of tea or coffee.

Decorating The Bundt Cake

Ensure the cake is completely cold before icing.
Sift the icing sugar into a large bowl.
Add the lemon juice and stir thoroughly to form a very thick paste – additional water can be added. The icing should hold a figure 8 for a few seconds.
Using a cocktail stick add a tiny amount of yellow gel icing, mix thoroughly, add more colouring until the desired colour is achieved. Mine really was the consistency and thickness of really good custard.
Place the Bundt cake on a rack over a tray – I used a roasting tin, as you will see.

Starting at the top of the cake, spoon over the thick icing evenly.
Allow gravity to work and let the icing slowly drip down the cake.
Fill in gaps with more icing until the whole cake is completely covered.
I did spoon some of the icing, from the tray underneath, back over the cake to fill in gaps – just beware of cake crumbs!
As soon as the cake is completely covered and has settled – the icing is no longer moving – carefully place the cake onto a board/cake stand.
Add any further decorations whilst the icing is still slightly wet.
Set the cake aside to dry.
Take lots of photographs and give yourself a big pat on the back for creating such a beautiful Lemon Blueberry Bundt Cake.

The Finshed Cake

This Lemon Blueberry Bundt Cake is certain to cheer up anybody’s day and they get a vitamin C boost as well!

While it may sound silly, looking at this cake really makes me smile. Also, in some ways it is a reflection of my personality, sunny whatever the weather.

If you like this Lemon Blueberry Bundt Cake you may also enjoy these:

Chocolate Fudge Bundt Cake

Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Since I have discovered Bundt pans I have added more and more to my collection. When I bake with them I know that the cake will turn out beautiful. And if I’m not able to decorate the cake I am assured that it will look finished. As a result I am a firm Nordicware Bundt Pan fan!

So whatever you are making, baking and creating, have fun preparing and sharing your feast.

Sammie xx

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

Andrew James Waffle Maker Review

Waffles, I have been wanting to make my own forever – very slight exaggeration there, honestly though for a long time. I was sent an Andrew James Waffle Maker, by Andrew James UK Ltd to review and set myself the challenge of also coming up with a few recipes along the way!

When reviewing a product, especially a non-essential kitchen item, which is what I would have classed the Andrew James Waffle Maker as, I’m pretty tough. If another gadget or electrical appliance is going to take up precious space in my already overcrowded kitchen, well, it’s got to earn its place.

So I look for durability, consistency, versatility, ease of use and the one we all love to hate, how easy is it to clean. I’m a home cook, not a chef, but I still want good quality and a variety of recipes, in order for an appliance to warrant being kept.

Firstly I was impressed with how well the Andrew James Waffle Maker was packaged. There wasn’t any excess space in the box and the sides of the waffle maker were protected with polystyrene. Actually after use, once cooled and cleaned, I store it, in it’s protective packaging, back in the box.

I read through the instruction booklet, which was easy to follow, brief and concise. Before use it is recommended to wipe over the waffle maker, including the waffle plates with a clean damp cloth. This I did.

The instruction booklet recommends wiping over the waffle plates with butter/vegetable fat, prior to each use, to maintain the non stick waffle plates. Having square ridges on the waffle plates meant this could potentially be quite tricky. Instead I opted to brush melted butter onto the plates with a soft pastry brush, although a silicone brush would be suitable as well. Using melted butter also ensures, that as it cools on the cold waffle plates, you can see if you have evenly covered the plates.

Using the Andrew James Waffle Maker for the first time, I decided to make a batch of Vanilla Bean Waffles.

As each waffle recipe calls for melted butter, that has been cooled, I melted an extra 20g of butter (than called for in the recipe), specifically for brushing onto the waffle plates.

Once the waffle plates have been brushed with melted butter, close the waffle maker and switch on via the plug. An orange light illuminates on the top of the waffle maker to show it is switched on. When the green light illuminates, the waffle maker is ready to use.

From the time of switching on ALWAYS use suitable heat protection for your hands whilst using.

I found it very easy to open and close the waffle maker whilst wearing oven gloves. Also be aware that the top and sides of the waffle maker get very hot!

Once the green light illuminates you can start cooking your waffles.

The instruction booklet does not give any guidance as to how much waffle mixture should be added to each plate. I found that for all the recipes I used, two dessert spoons of waffle batter was sufficient.

Close the lid of the waffle maker as soon as the batter has been added to the waffle plates. The length of time required for cooking each waffle varies with each recipe. As a guide it is between 4 – 6 minutes.

Whilst cooking, the waffle maker may emit steam. I simply wiped away any condensated water from the worktop after use.

Once the cooking time had elapsed, wearing oven gloves, I pressed the large button, opened the waffle maker and there were my very first, deliciously cooked waffles.

I used a simple wooden spatula to lift each cooked waffle from the waffle plate. Again metal, or anything abrasive should not be used against the waffle plates, as this may damage their non stick surface.

You will notice that the waffles above have slightly irregular edges. This is because not enough waffle batter has been added to the waffle plates. However, from experience, I personally think it is better to slightly under fill the waffle maker. Once you have made your first two waffles you can slightly adjust the amount of batter added to the waffle plates.

If you overload the waffle plates with too much batter, you will still get beautiful waffles, as well as batter oozing out of the sides of the closed waffle maker and excess batter cooking on the hot surround of the waffle plates.

Although I found this relatively easy to clean up, it is a waste of waffle batter. I want all my batter to turn into delicious cooked waffles!

Over the period of 2 weeks I cooked over 60 waffles using the Andrew James Waffle Maker. I tested different recipes and consistency. Above is a picture of 28 waffles cooked one after the other, with the waffle plates having only been greased at the start of the waffle making marathon.

What I found was complete consistency, throughout the process – obviously quantity of batter added to the plates and cooking time were kept the same. Also throughout the whole review period NOT A SINGLE WAFFLE STUCK!

After each cooking session was complete, the waffle maker was switched off and left open to cool before cleaning. To be completely honest this was the part that I was not looking forward to!

Cleaning the Andrew James Waffle Maker

Once cold and unplugged I used the wooden spatula to scrape any excess cooled batter from the waffle plate surround. Then using a cloth rinsed in warm soapy water I wiped over the entire inside of the waffle maker. Certainly on the waffle plate surround, where excess batter had stuck, I had to rub a few times to clean it off. I then wiped around the back of the waffle maker, where the hinges are. Finally I found that the underside of the waffle maker became greasy, so that was then thoroughly wiped. I left the waffle maker open to dry and before packing away gave the top a quick wipe over and then dried with a clean tea towel.

Each time I cleaned the waffle maker it took no longer than 5 minutes.

To conclude, I absolutely love this Andrew James Waffle Maker! It was very easy to operate and use. During the waffle making marathon it proved to be consistent and durable. I was able to create a range of new recipes, both savoury and sweet, so it ticked the versatility box.

The Andrew James Waffle Maker has most certainly earned it’s place in my kitchen and is now classed as an essential kitchen appliance for me. I thoroughly recommend this waffle maker.

If you like waffles, you will love the smell of them freshly cooking, in your own home, using the Andrew James Waffle Maker.

Cherry Bakewell Waffles makes 8

Andrew James Waffle Review — **Cherry Bakewell Waffles** utterly delicious.

8 Vanilla Bean Waffles

200g/7oz Sugar and Crumbs Cherry Bakewell flavour icing sugar – alternatively use plain icing sugar with 1/2tsp almond extract added

50g/2oz Flaked Almonds lightly toasted

8 Glacé Cherries chopped into quarters

Sift the icing sugar into a bowl and add enough water to make a light drizzling consistency. Stir well to ensure there aren’t any lumps.

Toast the Vanilla Bean Waffles you want them very slightly crisp.

Drizzle the flavoured icing over the waffles. Add a few pieces of cherry to each waffle and then scatter over with toasted almond flakes. Serve immediately, or let cool and keep in an airtight container for 3 days.

These are great for afternoon tea, picnics, or with a large latte and a good book!

In fact, these Cherry Bakewell Waffles are perfect any time of the day.

Smoked Salmon Waffle Appetisers makes 16

These Smoked Salmon Waffle Appetisers are a perfect savoury twist for the waffle and they are completely delicious! Perfect for parties.

Use the Vanilla Bean Waffle recipe only adding 10g of sugar and leaving out the vanilla bean paste.

You need 4 waffles for this recipe – excess waffles can be frozen in a zip lock freezer bag for up to one month.

Toast each waffle so that it is slightly crisp. Set aside on a rack to cool.

Place 200ml Creme Fraiche into a bowl.

Add 4 heaped teaspoons of creamed horseradish sauce (I used the hot variety).

Stir to combine – add salt and pepper to taste.

Cut each waffle into quarters.

Place a teaspoonful of the horseradish/creme fraiche sauce on top of each waffle quarter.

Top with a slither of smoked salmon.

Sprinkle over chopped chives, or dill and serve on a platter.

If you have enjoyed the Andrew James Waffle Maker review you are sure to enjoy these recipes too:

Chocolate Dunking Waffles

Vanilla Bean Waffles with Boozy Berry Sauce

Do you love waffles?

Would you like to experience the aroma of freshly cooked waffles in your kitchen?

I for one am a complete waffle convert. I have loved seeing how tasty and versatile they are. Most of all, I have realised how much fun they can be. Breaking the ‘rules’ by dunking them in delicious hot chocolate, or serving as a classy appetiser with smoked salmon. Who knew??

As always have fun with your waffle experience. Enjoy the feasts you create and don’t forget to tag me in on Twitter/Instagram, I love seeing your makes and bakes.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

All opinions, recipes and content are my own. I did not receive payment for carrying out this review. Please see my Disclosure Policy.

To see the Andrew James Waffle Maker I reviewed please click here.

Boozy Berry Sauce

If you want to vamp up your desserts I have the perfect Boozy Berry Sauce to do it with. Raspberries, strawberries and morello cherry conserve, mingle together with a decent splash of Framboise, to make a very classy fruit sauce.

This Boozy Berry Sauce is the work of moments, however, your dinner party guests won’t know that. We’ll just keep it a secret between us. Ok?

I firmly believe that if you can make a couple of sauces really well, it can transform your dessert menu. Pour this intensely fruity sauce, with it’s little hint of raspberry liquer, over good quality vanilla ice cream and you have yourself one extremely tasty after dinner treat!

I developed this recipe to go with my Vanilla Bean Waffles it was a fantastic pairing, what surprised me more was how well it went with my Chocolate Waffles.

I should have realised that raspberries and chocolate are a classic pairing and this Boozy Berry Sauce with it’s delicious raspberry flavour, only need be poured over a chocolate waffle for the magic to happen. A taste bud party that you won’t want to end!

This rich fruity sauce is also perfect poured, warm, over a pavlova, piled high with whipped cream and fresh berries. Ooh crunchy meringue with marshmallow inner, fresh fruit, cream and this glorious Boozy Berry Sauce, that is one dessert I must make – soon!

You can of course substitute the raspberry liquer, for it’s blackcurrant counterpart Cassis, ooh that would be delicious. Of course you can leave the alcohol out altogether, in which case I’d recommend adding pomegranate juice, for it’s deep purple colour and intense flavour.

I do love a recipe that is versatile. With this sauce I actually used frozen raspberries. I see no reason why other berries can’t be substituted, providing the quantities are kept the same.

For the ‘boozy’ part of this sauce, if you have both Framboise and Cassis to hand, I’d say keep with the colours and flavour – so if you make this whilst blackberries are abundant add Cassis, for red berries and cherries I’d stick with Framboise. That said it is all a matter of taste and preference. I would advise against adding a stronger spirit, for example brandy, as it would completely over power the fruit flavour.

Recipe: Makes 6 servings of Boozy Berry Sauce

300g Raspberries

300g Strawberries – hulled and quartered

100g Morello Cherry Conserve

3tbsp Caster Sugar

1tsp Vanilla Extract- I use Nielsen-Massey

3tbsp Framboise – raspberry liquer

1tsp Corn Flour – also known as Corn Starch

Method:

Bring gently to a simmer and stir to dissolve the sugar.

Once the raspberries are gently bubbling add the cherry conserve.

Stir to mix the cherry conserve with the raspberries.

When the sauce is bubbling add the strawberries.

Stir and leave to bubble away on a gentle heat for 15 minutes.

In a small bowl add the teaspoon of cornflour to 2 teaspoons of cold water.

Mix together and then pour into the sauce.

Stir until the sauce thickens – less than one minute.

Allow the Boozy Berry Sauce to continue bubbling gently on a low heat for 5 more minutes.

Allow the sauce to cool until warm before using.

Once cooled it can be poured into airtight containers and kept in the fridge for 3 days.

When needed, add the cold sauce back to a saucepan, over a medium heat bring the sauce up to simmering point.

Allow to cool slightly before serving.

What will you pour your Boozy Berry Sauce over?

The Caramel Sauce can be found here.

I do hope you try my Boozy Berry Sauce with or without the booze! It really is delicious and will turn any dessert into a taste adventure.

If you have enjoyed making my Boozy Berry Sauce then you’ll love these:

Blackberry Nectarine Tart

Raspberry Chocolate Pavlova

Have fun whatever you make and send me a photo via Twitter/Instagram, I really love seeing what you make.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Flower Vanilla Bundt Cake

I have some wonderful news to share. One of my very best friends had her beautiful daughter Florrie, a little early, but mum and baby are doing so well. I am an adopted Auntie again! So, I simply had to make something to celebrate this gorgeous bundle of joy that has been brought into our lives. Resulting in Florrie’s Flower Vanilla 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. Since we have three wonderful 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 Casserole and of course a little something sweet, Florrie’s Flower Vanilla Bundt Cake.

A New Mum And I Need Cake

I remember clearly when I became a new mum for the first time. While I had a safe delivery and the maternity suite at the hospital was brand new, there was one thing I craved – food! Although, all that seemed to be on offer was salad.

And salad alone, 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, the first morning waking up in our own home, with our new baby girl. And to this day it is one of my favourite treats. Although 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. I consider this 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.

Rather than gifts, my first thought is, how can I help?

How We Can Help New Mums

If you have spent time reading this blog, you will be aware that I have various health issues (see Living With Seizures). As a result this limits how I can help out with an adorable new baby, in a practical way. Usually, for me that means food! Since 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 Lasagne it is so easy for me to pop a couple of individual portions, in foil containers and place them in the deep freeze. And 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. So, let’s hope Florrie will grow to love good, homemade meals and delicious cake, like her Flower Vanilla Bundt Cake.

Recipe: Makes 1 Flower Vanilla Bundt Cake

Cake release spray – I use Wilton’s perfect for Bundt cakes

225g/8oz Unsalted Butter – at room temperature

225g/8oz Caster Sugar

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

5 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Power

For the glaze:

400g/14oz Icing Sugar

1/2tsp Almond Extract – I use Nielsen-Massey

Pink gel food colouring

Flower decorations

Making And Baking The Bundt Cake

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

First of all, 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, or brush the Bundt tin liberally with cake release 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 a preheated 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.
As soon as the cake is baked remove from the oven.
Place the tin on a cooling rack and allow the cake to cool for 10 minutes in the Bundt tin.

Florries Flower Vanilla Bundt Cake — **Flower Vanilla Bundt Cake** leave to cool for 10 minutes.

After cooling for 10 minutes turn the cake 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.

Decorating The Cake

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.

Flurries Flower Vanilla Bundt Cake — Beautiful baby pink, almond flavoured icing.

Place a tray underneath the cooling rack on which the Bundt cake sits. Since, this tray will catch any icing that drips through.

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.

Decorating a Bundt cake with glacé icing. — The excess icing drips into the tray beneath the cake.

Using sugar flowers to decorate a cake. — Add sugar flowers to your Flower Vanilla Bundt Cake.

Allow the cake to set before serving and eating.

The observant among you may have noticed that this beautiful Flower Vanilla Bundt Cake has been photographed on the lid of a plastic box. So, being practical (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.

Finally, once safely transported to my friend, the cake can be moved to an airtight container of her own. Most importantly, I only advise using this technique for very light cakes and definitely do not cut the cake whilst it is sitting on the lid.

So, do you like the idea of making someone a food hamper?

If you have enjoyed making this Flower Vanilla Bundt Cake you may like these recipes:

Glazed Lemon Bundt Cake

Chocolate Fudge Bundt Cake

Lime Coconut Blossom Bundt Cake

Florries Coconut Lime Blossom Bundt — **Coconut Lime Blossom Bundt Cake**

Crazy Caramel Carrot Cake

Since I absolutely love seeing photographs of your bakes, please tag me in on your Twitter and Instagram posts? Also, I’m available throughout the day on Twitter, most days, to answer any ‘mid-bake’ questions or worries. While not an expert, I am part of group of bakers on Twitter and between us there’s not usually a question that goes unanswered! Likewise, you can also leave a question in the comment section of this post. Either way, it’s a great way to interact and get to know my lovely readers.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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

Chocolate Dunking Waffles

It’s still so cold even though it’s now March. Rather than shivering with cold I suggest a better way to warm up. A rich and creamy hot chocolate with Chocolate Dunking Waffles alongside.

Dipping a chocolate dunking waffle into a glass mug filled with hot chocolate. — Chocolate Dunking Waffles

On frosty, wind numbing days these Chocolate Dunking Waffles are the perfect way to give your body a warm hug!

Feasting is fun:

Food should be fun. Whether it’s licking the cake bowl out, eating the froth off your cappuccino with a spoon, always having two chocolates from the box (an absolute rule in our home).

So why not make waffles fun?

These Chocolate Dunking Waffles have a deep chocolate flavour and an almost fudgey, brownie like consistency. And they are incredibly more-ish. You don’t have to worry though, as each waffle is cut into four fingers.

Each waffle is drizzled in best quality white chocolate and then, for crunch, sprinkled with chocolate Crispearls. Resulting in a combination that is a taste bud party waiting to happen.

As soon as they are dunked into the hot beverage of your choice, the white chocolate melts a little as the spongy waffle soaks up the hot drink. The first bite is warm and chocolatey, with vanilla flavours and then the crunch of the Crispearls.

Trust me these Chocolate Dunking Waffles are so much more than the sum of their separate parts. So, if you love chocolate, this is one taste sensation you do not want to miss out on.

While I am an advocate of good table manners, however, sometimes it is fun to bend the rules a little – or even throw them right out of the window!!

Chocolate Dunking Waffles do just that. Like toast soldiers are to the perfect boiled egg, these fingers of chocolatey deliciousness are perfect for dipping and dunking into your favourite hot drink.

Also, when timing exactly how long to dunk a biscuit in a cup of tea, before it gets too wet, dunking these waffle fingers adds an extra element of fun to an already awesome combination.

Chocolate Dunking Waffles a tasty way to warm up!

Fairtrade – a fair day’s pay

As it is the start of Fairtrade Fortnight, bringing awareness to the farmers and producers who grow and harvest some of our favourite products, I choose to use Food Thoughts Cocoa in my recipe.

This cocoa is available from Sainsbury’s and Waitrose. It has a wonderful deep cocoa flavour, perfect for using in my Extreme Chocolate Cookies, or other recipes requiring cocoa.

Fairtrade Chocolate Dunking Waffles — **Food Thoughts Cocoa** perfect in these waffles and for making the hot chocolate!

Recipe: Makes 12-14 whole Chocolate Dunking Waffles

175g/7oz Unsalted Butter – melted and set aside to cool – the extra is for greasing the waffle plates

4 Large Free Range Eggs

75ml/3fl oz Whole Milk – semi skimmed may also be used

50g/2oz Light Brown Soft Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

175g/7oz Plain White Flour

50g/2oz Cocoa Powder

2tsp Baking Powder

1/8tsp Salt

For the drizzle

200g/7oz White Chocolate

Chocolate vermicelli, sprinkles or Crispearls.

Method: Prepare your waffle maker according to the manufacturers instructions.

For the Andrew James Waffle Maker each plate it brushed with melted butter before switching on to heat up.

Making the waffle batter

While the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
Add the milk, sugar and vanilla extract to the eggs and lightly whisk to combine.
Once cooled weigh 150g of the melted butter into the egg, milk, sugar, vanilla extract mixture and whisk briefly to combine (wet ingredients).
Weigh the flour and sift along with the cocoa, baking powder and salt into the bowl containing the wet ingredients.
Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.

Using the waffle maker

Place 2 dessert spoons of chocolate waffle batter onto the waffle plates. This is a slightly thinner batter than you may be expecting – that is how it should be.
Close the lid of the waffle maker and cook for 6 minutes.

After 6 minutes, using oven gloves to protect your hands, press the button to open the lid of the waffle maker.
Using a wooden spatula (not metal as it may damage the non stick surface) remove the waffles from the waffle plate and place on a cooling rack or plate.
Continue as before until all of the waffles have been cooked.

Place the waffles on a cooling rack or plate to cool completely before decorating.

Decorating the chocolate dunking waffles:

Break or chop the white chocolate up into small chunks and place in a heat proof, microwaveable bowl.
Zap for 20 seconds at a time, stirring after each zap.
When the chocolate has almost completely melted remove the bowl from the microwave and continue to stir. The residual heat will melt the remaining chocolate.
Layout all of the waffles on a worktop covered in baking parchment.
Use a teaspoon to drizzle the chocolate over each waffle.
Immediately sprinkle with your choice of topping.
Leave to set.
As soon as the chocolate has set cut each of the Chocolate Dunking Waffles into four fingers.
Serve with a hot drink and a smile!

Time to get dunking.

A glass mug filled with whipped cream topped hot chocolate that has a chocolate dunking waffle balanced across the top. — Chocolate Dunking Waffles

What would be your favourite drink to dunk these delicious beauties in?

If you make these, or any of my recipes, please pop a photo up on social media – @sammiefeasting Twitter/Instagram/Pinterest for me to see. I’m always amazed and inspired by your efforts, especially when you use one of my recipes.

If you have enjoyed these Chocolate Dunking Waffles then you may enjoy these:

Vanilla Bean Waffles

Double Chocolate Chip Iced Buns

Bakery Style Soft Triple Chocolate Cookies

While we always make the children a mug of hot chocolate during the midst of summer, when they have spent a rather long time in our rather large paddling pool, it has since become a summer tradition. And these Chocolate Dunking Waffles would be perfect, especially if the hot chocolate has a scoop of ice cream in the top! Since this site has fun in its name, I really hope that you do have fun whilst feasting on these delicious Chocolate Dunking Waffles.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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

Springtime Vanilla Cupcakes

Wednesday this week was a truly dreary, dark and very cold day. All types of weather threw themselves at the ground; hail, snow, rain, sleet and it was windy too. Especially as it is March, I want to see evidence of Spring. Most of all flowers and lambs. Finally, I an attempt to cheer us all up I made these very pretty and extremely delicious Springtime Vanilla Cupcakes.

So, does the image of pink, raspberry buttercream topped cupcakes, adorned with large daisy flowers and butterflies cheer you up?

FF Springtime Vanilla Cupcakes — Springtime Vanilla Cupcakes

While the weather was so chilly and dreary, I was also feeling a little blue too, having just received news that a very close friend is extremely poorly. And so baking these cupcakes was therapeutic on both counts.

Do you find baking relaxing?

Springtime Vanilla Cupcakes

Using Naturally Flavoured Icing Sugar

Although these are called Springtime Vanilla Cupcakes, which is true, the cake part is flavoured with Nielsen – Massey Vanilla Extract, for the buttercream I have used a favourite flavoured icing sugar.

Sugar and Crumbs sell an amazing range of naturally flavoured icing sugars. While making my Raspberry Ripple Cupcakes I used their Raspberry Ripple flavoured icing sugar. Since the day that last cupcake was eaten, in Kylie’s own words “I just can’t get you outta my head” I have wanted more. Especially more of the delicious tasting buttercream and more cupcake to swirl it onto!!

And so these Springtime Vanilla Cupcakes were the perfect excuse to indulge my passion again.

Importantly, this time I wanted to leave the option of using flavoured buttercream as a choice. Also, if you do buy some flavoured icing sugar, you can choose to make the buttercream any flavour you want. Especially, as the vanilla sponge goes well with any flavoured frosting. Alternatively, if you want to stick with vanilla buttercream that tastes awesome as well.

Personally I think the pink icing, along with the decorations, really set these cupcakes apart. Although ‘Springtime’ was at the forefront of my mind whilst creating these beauties, with Mother’s Day being this coming Sunday, they would also make a perfect gift for any Mum.

Recipe: Makes 18 Large Springtime Vanilla Cupcakes

For the Cake:

175g/6oz Caster Sugar

175g/6oz Unsalted Butter at room temp.

1tsp Vanilla Bean Paste – or you can substitute for Vanilla Extract

3 Large Free Range Eggs

3tbsp Milk – whole or semi skimmed

175g/6oz Plain White Flour

1.5tsp Baking Powder

1/8th tsp/pinch of Salt – I use Maldon

For the Buttercream:

350g12oz Icing Sugar – I used 250g Sugar and Crumbs Raspberry Ripple flavour and 100g/4oz Plain Icing Sugar. (Confectioners Sugar)

175g/6oz Unsalted Butter

Pink Food Colour – I used Wilton pink food colouring gel (available from cake decorating shops, Amazon and similar from Lakeland UK)

2tbsp Very Hot Water

Dr Oetker rice paper daisies, various sprinkles (available from most supermarkets)

Rice paper butterflies – from Amazon

Method: Preheat the oven to 170C/150C fan oven, gas mark 3, 325F

Making The Vanilla Cupcake Batter

First of all, line 2 cupcake tins with 18 muffin or deep cupcake cases – the ones I used were a Christmas present from Lakeland.
Into a large bowl add your butter and sugar.
Whisk or beat until pale and creamy – approx 5 minutes.
Add 3 eggs, milk and Vanilla Bean Paste.
Sift into the bowl the flour, baking powder and salt.
Note: This is called the all-in-one method.
Whisk or beat until all of the ingredients are combined – take care not to over mix and this will make the cupcakes tough, not light and springy.
Place a heaped dessert spoonful of cake batter into each cupcake case.

NM Springtime Vanilla Cupcakes — **Springtime Vanilla Cupcakes**

Baking The Vanilla Cupcakes

Place the cupcakes into the oven and bake for 20-30 minutes,
The cupcakes are baked when they have risen and are a golden colour. They should spring back when pressed lightly on the top.
As soon as the cupcakes are baked remove from the oven.

Allow to cool completely before icing.

Making The Pink Buttercream

Place the softened butter into a large bowl.
Sift the icing sugar into the same bowl.
Add the 2 tablespoons of hot water.
Add the food colouring, I use a cocktail stick and simply insert the tip into the food colouring gel and then add to the bowl.
Start slowly, whisking the buttercream ingredients until light, creamy and uniform in colour.

Fit a piping bag with a large star tip.

Piping Swirls Of Buttercream On To The Cupcakes

Place the icing bag into a tall sturdy container, I use a jug.
Use a spoon or spatula, fill the icing bag with all of the buttercream.
Practise on a plate, if piping for the first time.
Squeeze the bag so that all the buttercream is together.
Keep an even pressure with one hand squeezing the bag and using the other hand to guide the piping tip, pipe swirls onto the cupcakes.

Finally add the decorations.

Gifting Springtime Vanilla Cupcakes

Because I like giving the food I make away, I bought some cupcake pods, little plastic containers, perfect for holding one cupcake in and a great way to give individual cupcakes away as a gift. Since they were from Amazon and work out to about 10 pence per pod. Also, they can be washed up and used again, which is great recycling and means you can share even more cupcakes with others!

Since piping the swirls onto the cupcakes gives them a beautiful, professional finish. means use whatever cupcake toppers and sprinkles that you have to hand. The beauty of these Springtime Vanilla Cupcakes is that they are individual to your own sense of taste and style.

If you like the Springtime Vanilla Cupcakes you will love these recipes:

Vanilla Bean Cupcakes

Raspberry Ripple Almond Cupcakes

Strawberry Sweatheart Cake

Strawberry Sweetheart Cake swirled with roses and sprinkled with love

So, enjoy baking and experimenting with piping different swirls!

Sammie xx

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

Vanilla Bean Waffles

Vanilla Bean Waffles. Just think on that for a while, whilst you ~~gawp~~ stare graciously at this picture.

Light and fluffy inside, crispy and golden outer, these Vanilla Bean Waffles may just about be the best invention for breakfast, since sliced bread got a one-up and became toast!

Two waffles on a plate in the foreground with a stack of waffles and strawberries in the background. — Vanilla Bean Waffles

I have wanted a waffle maker for longer than I care to remember. This in itself is kind of odd, seeing as I’ve never eaten a waffle before in my life! Let alone made one. Yet after watching Diners, Drive-ins and Dives on Food Network UK, where Guy Fieri travels around the U.S. visiting various eating establishments. Since seeing all the incredible waffles sold all over the U.S.A I have been craving them. While I haven’t ever bought them pre-made from the supermarket, or even eaten them at a cafe or restaurant, I wanted to make them.

Homemade Food Tastes Better

It’s a little thing of mine, if I can buy it I want to make it. With only a couple of exceptions, ~~don’t mention the croissants~~ homemade always tastes better than pre-made, packaged, mass produced, supermarket produce.

Please don’t misunderstand me? I really couldn’t manage without the convenience of my weekly online grocery shop, especially as I cannot drive at the moment. Rather, it is simply that, fresh from the Waffle iron, these Vanilla Bean Waffles are a million miles away from their shop bought counterpart. Plus you can switch up what you add to them.

Fortunately our daughter has eaten (and loves) shop bought waffles. Her verdict after eating two Vanilla Bean Waffles was a firm 10 out of 10 and “so much better than any I’ve eaten before” verdict. And that response was thrilling. She can be a tough cookie and 8.5 out of 10 is usually the highest she goes! So I knew I’d struck gold with this recipe.

Served warm with a dusting of icing sugar, super fragrant strawberries and a swirl of cream to seal the deal, the plate you see above was my lunch.

Oh boy. Why have I waited so long? All these years I’ve been missing out on the absolute, utter deliciousness of homemade waffles. Plus I was pretty pleased that I’d managed to nail the recipe on my first attempt!

Back to the waffles. You must try these. Seriously, even if you’re not the worlds greatest cook, with this recipe and a trusted Andrew James Belgian Waffle Maker, you can’t go wrong.

Note: It is always recommended that you read through the entire recipe before proceeding. This applies to all recipes on this site and in general.

Recipe: Makes 10 Vanilla Bean Waffles

This recipe assumes that you have read the waffle maker’s instruction booklet and carried out any pre-treatment required. Mine was simple to wipe over the non stick plates with a clean, damp cloth.

120g Unsalted Butter
3 Large Free Range Eggs
150ml/5fl oz Whole Milk
1tsp Vanilla Bean Paste – I use Nielsen-Massey
30g/2tbsp Caster Sugar
225g/8oz Plain Flour – Self Raising can be substituted, omit the baking powder
2tsp Baking Powder
1/8tsp Salt – I use Maldon-sea salt

Method:

Making The Waffle Batter

First of all place the unsalted butter into a small saucepan on a low – medium heat. Allow the butter to completely melt. Remove from the heat and allow to cool.
While the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
Add the milk, sugar and vanilla bean paste to the eggs and lightly whisk to combine.
Once cooled weigh 100g of the melted butter into the egg, milk, sugar, vanilla bean paste mixture and whisk briefly to combine (wet ingredients).
Weigh the flour and sift along with the baking powder and salt into the bowl containing the wet ingredients.
Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.

Prepping The Waffle Maker

While the Waffle Maker is switched off brush the melted butter so that it completely covers each of the waffle plates.
Close the waffle maker and switch on. For the Andrew James Belgian Waffle Maker it is ready to cook with when the green ‘ready’ light illuminates.
Using oven gloves, to protect your hands, as the top of the waffle make plus the waffle plates get very hot, press the button and open the waffle maker.

Use an American 1/4 cup measure (50ml – 2 heaped tablespoons).
Close the lid of the waffle maker and set a timer for 5 minutes.
Ensure the room is well ventilated as the cooking process produces steam.
I found 5 minutes to be the optimum time for cooking these Vanilla Bean Waffles in this waffle maker. Adjustments to time maybe needed if using a different brand.
Really enjoy the smell as the waffles are cooking – don’t be surprised if your neighbours line up at your front door!
After 5 minutes, wearing oven gloves, press the button to release the lid of the waffle maker.

Use a wooden spatula to help remove the waffles from the plates. They come away really easily. Most importantly do not use anything metallic to remove the waffles as it could scratch the non stick coating on the waffle plates.
Repeat adding 1/4 cup (50mls) as before to each plate.
Continue until all the waffle batter has been used.
As soon as the last waffle has been removed switch the waffle maker off and leave to cool.

What I Added To The Waffles

Enjoy your Vanilla Bean Waffles however you want.

I added sliced strawberries, a dusting of icing sugar and some whipped cream. Our children reheated their waffles in the toaster, before adding various combinations of ice cream, Nutella and strawberries! What you put on yours is up to you. Flavoured fruit or spiced butters work well. Also a drizzle of maple syrup tastes amazing on these golden beauties.

They keep for up to 2 days in an airtight container and can be reheated in the toaster or oven. To freeze, ensure the waffles are completely cold then pack into zip lock bags or containers with an airtight lid. Keep for one month in the freezer.

For a first attempt at waffle making I am surprised and pleased with how easy it is. I would happily make these at weekends, invite some friends over for a breakfast party.

Oh wow how much fun would that be?

However you enjoy your waffles, I really hope I have inspired you to have a go and make some at home. They simply taste so unbelievably good.

Vanilla Bean Waffles perfect for feasting, sharing and having fun!

If you have enjoyed making these Vanilla Bean Waffles you may also like these recipes:

Toffee Banoffee Waffles

FF Vanilla Bean Waffles — Toffee Banoffee Waffles

Chocolate Dunking Waffles

Cherry Bakewell Waffles

Since discovering the deliciousness and versatility of homemade waffles, weekend brunches in our house have become something we all look forward to. And while I have the waffle maker out it makes sense to double up the recipe and freeze some for another day. Also, if you prefer savoury toppings on your waffles, simply leave the vanilla bean paste out of the recipe. Alternatively you could make some plain waffles and then add some vanilla for a sweeter version. Finally, to reheat cold waffles, simply pop them in the toaster.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

The Andrew James Belgian Waffle Maker was provided for the purposes of review. All opinions, recipes and content are my own. Please see my Disclosure Policy.

Chocolate Amaretto Cake

Chocolate Amaretto Cake is the easiest, wow factor cake, you ever need to make. Delicious, moist, almond and chocolate sponge, covered in chocolate, Amaretto whipped cream and surrounded by Elizabeth Shaw amaretto flavoured chocolate flutes. Finally, tied together with a pretty ribbon!

This delicious cake is subtly flavoured with Amaretto liquer. While the delicious Elizabeth Shaw amaretto flutes surround the whipped, chocolate cream, covered chocolate cake.

Following on from the beautifully piped Strawberry Sweetheart Cake I wanted to create a cake that anybody could make, regardless of their cake decorating ability. And with Mother’s Day being celebrated in only one weeks time, this is the perfect cake to make for your mum, as a surprise, a thank you for everything she has done for you.

Most importantly, I cannot think of a better gift for any mum to receive that is better than a homemade cake and this Chocolate Amaretto Cake is sure to wow any mum, or dad!

A Cake That Can Be Made By Anyone – no matter their skill level!

Look even though I am going to give you the recipe for this cake, I want you to absolutely KNOW, that you can create this knockout cake, without any culinary skills what-so-ever. So, just this once, if you feel more confident using a cake mix from a box, I’ll turn a blind eye.

Yes I did really give you permission to cheat. Because, everyone has to start somewhere and I’d rather you used a packet mix and gave this cake a go, than be too overwhelmed by the whole ‘baking’ process to even try.

Most importantly, make sure you bake the cake, whatever recipe/packet mix you use, in a deep 8 inch round cake tin and regardless of how much cake mixture you have, only fill the tin two thirds full. And use any spare cake batter up, by baking a few cupcakes, once the main cake is baked.

Elizabeth Shaw Chocolare Amaretto Cake. — **Chocolate Amaretto Cake** as delicious as it is beautiful.

Home Baked With Lots Of Love

As a mum myself, receiving home made gifts is always very special. I was given a three layered Victoria Sponge Cake a couple of years ago. So, following orders to keep out of my beloved kitchen, I returned home to a wonderful smelling house, but a very frazzled husband.

After baking two sponge layers with the children, followed by shopping for more self raising flour that ‘worked’, another two layers were baking beautifully in the oven. And then crisis point hit, when the children removed these from the oven and declared them a disaster.

Finally, I was allowed back into the kitchen to try and help. The sponges were perfect and had risen beautifully. The problem was simply that instead of using my 6 inch sponge tins, they had used my 9 inch spring form pans! So of course the cake batter spread further, but was still perfectly usable.

Since I’d declared the cakes edible our children immediately spread Nutella on one sponge and devoured it, purely for research purposes. I was then presented with a three layer sponge cake that I have to say, not only tasted fantastic, but meant more to me than anything they could have bought.

Any mum would be thrilled to be given this Chocolate Amaretto Cake for Mother’s Day, birthday, or just because I love you mum day!

Recipe: Makes one Chocolate Amaretto Cake serves 12

For the cake:

225g/8oz Soft Light a Brown Sugar

225g/8oz Unsalted Butter – at room temperature, plus a little extra for greasing the cake tin.

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/2tsp Almond Extract

6 Large Free Range Eggs

200g7oz Plain White Flour – plus 1tbsp extra for dusting the cake tin

75g/3oz Cocoa Powder

1/4tsp Salt – I use Maldon Sea Salt

2.5tsp Baking Powder

50ml/2fl oz Whole Milk

For the frosting:

350ml/12 fl oz Double Cream

100g/4oz Dark Chocolate – I used Elizabeth Shaw Dark Chocolate Crunch Bar

1tbsp Amaretto Liquer – or 1tsp Almond Extract

For the chocolate edging and topping:

4 Packets of Elizabeth Shaw Amaretto Flutes

200g/7oz Chocolate Crispearls or one box of Elizabeth Shaw Sharing Crisp Assortment

Optional – Edible glitter – I used gold holographic as it toned with my colour theme.

Suitable length of ribbon to tie around your cake

Making The Cake

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Grease an 8 inch round cake tin with butter. Line the base with baking parchment cut to size. Add 1tbsp of flour to the cake tin and turning the tin on it’s side, over the sink, rotate the tin, tapping as you do, so that the flour coats the sides of the tin. Tip any excess flour out into the sink.
Place the sugar and butter into a large bowl.
Whisk for 5 minutes until creamy and smooth.
Add the vanilla bean paste/extract and almond extract.
Sift the flour, cocoa powder, baking powder and salt into a separate bowl – dry ingredients.
Add 1/3 of your dry ingredients and 3 eggs to the creamed butter/sugar mixture.
Mix slowly until the ingredients are combined.
Repeat the last 2 steps.
Add the milk and the last 1/3 of the dry ingredients to the bowl.
Mix slowly until nearly combined.
Switch to a metal spoon or a spatula and mix the cake batter by hand until thoroughly combined.

Baking The Cake

Place the cake tin into the centre of the oven.
Bake for 50 minutes – 1 hour.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven.

Allow the cake to cool completely in the tin.
Don’t worry if the top has a small crack.
Once cooled turn the cake out onto a cake board or stand, so that the bottom of the cake is now the top.
Peel away the baking parchment carefully.

Making The Chocolate Amaretto Ganache

Break up the chocolate bar and place in a heatproof, microwaveable bowl.
Zap for 20 second bursts, in the microwave, stirring in between each zap, until the chocolate has melted. Set to one side to cool a little.
Pour the double cream into a large bowl and whisk until the cream just starts to thicken and hold it’s shape.

Add the Amaretto liquer, or almond extract and mix until you have chocolate cream.

Covering The Cake With Whipped Ganache

Add more of the chocolate cream, smooth using the offset palette knife, until you have an even cover of cream over the cake.
Hold the clean palette knife flat against the side of the cake and rotate the stand/cake board.
This last step ensures the covered sides of the cake are flat and even, ready for sticking the flutes to!
Gently wipe around the base of the cake with kitchen roll to remove any chocolate cream that may have fallen from the cake during the last step.

Decorating The Cake With Chocolate Flutes

Open the packages of flutes and tip the flutes out onto a plate.
You will notice that one side of the flute is flat. Press this flat side against the side of the cake, so that it is straight.
Repeat the last step, placing each flute as close as possible to the next, until the cake is completely surrounded with chocolate flutes.
Trust me you will have enough flutes – I had 4 left over!
Using both hands gently press around the sides of the cake to ensure each flute is evenly adhered, by the cream, to the Chocolate Amaretto Cake.

Tie the ribbon, midway up the cake (not the flutes) – I found I needed help from someone, putting their finger on the knot as I tied the bow.

Adding The Cake Topping Decoration

Next add your topping. I used Chocolate Crispearls with added holographic, gold, edible glitter! However the Elizabeth Shaw sharing crisp assortment would have looked beautiful, especially left unwrapped, as the colours would have worked beautifully with the ribbon I used.
Once you have filled the top of your cake, place in the fridge to firm up for at least an hour.

I was absolutely thrilled with how well this Chocolate Amaretto Cake turned out.

Creating A Beautiful Cake With Minimal Skill

The only real skill needed to create a cake that looks this stunning is patience. I really believe anyone can make this cake. Yes young children may need some supervision and if they are going to be eating the cake I would definitely recommend using almond extract in the whipped cream, not alcohol!

Is there someone you know, who has a special occasion coming up and would be blown away if given a cake like this?

If you do make this cake please send me a picture via Twitter/Instagram?

I hope, given the step by step instructions (and cheat if needed!) that you try making this cake. Elegant and professional are two words I use for this cake. You too can create a cake that is both elegant and professional looking.

If you have enjoyed making this Chocolate Amaretto Cake and want to make more, here are some recipes to try:

Chocolate Sparkle Cake

Raspberry Lemon Celebration Layer Cake

Chocolate Heart Cake

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Elizabeth Shaw provided me with the Chocolate Flutes and Dark Chocolate Crunch Bar used in this post. All opinions, content and recipes are my own. Please see my Disclosure Policy.

Cherry Almond Sandwich Cake

If you enjoy a slice or two of Bakewell Tart, then you are going to absolutely love this Cherry Almond Sandwich Cake! That’s right two layers of buttery, cherry studded, almond sponge, sandwiched together with a generous layer of morello cherry jam and topped with the traditional feathered, almond and chocolate icing.

My Cherry Bakewell Cookies have proved to be one of the most popular recipes on this site. A lot of you seem to just love the magic that happens when cherries and almonds are put together.

I can understand why, as it is one of my favourite flavour pairings as well. So, considering the popularity of the cookies and these Bakewell Cupcakes I wanted to make a grown up cake!

Don’t worry, I’m not getting all serious on you – by grown up, I mean a cake that can be brought out for Sunday tea, or packed up and taken on a picnic.

Feather Iced Cherry Almond Sandwich Cake — **Cherry Almond Sandwich Cake** perfect for taking on a picnic!

Do you enjoy packing up a picnic and eating in the great outdoors?

I love picnics, but – and it’s a big but – depending on the variable British weather, there are a few ‘rules’ to consider food wise.

Chocolate, buttercream and fresh cream can all melt, go off, or simply create the mother of all messes on a picnic. So thinking strategically about the cakes that I take is important. Personally I like simple iced cakes, like this Cherry Almond Sandwich Cake, or a Lemon Drizzle Cake.

These can be pre cut, or not (just remember to pack a knife!)and packed up easily for the journey. They can withstand a bit of heat, should we be fortunate enough to be granted a warm, sunny day and they can be eaten with minimal mess.

That’s a big thumbs up in my book.

Glacé Cherry Almond Sandwich Cake — **Cherry Almond Sandwich Cake** packed with luscious cherries.

This cake is not just for picnics. I made this on a dreary Sunday afternoon, in the middle of Winter and it certainly brightened our day!

Orginally this was going to be baked as one whole cake and then split in two, that was until I realised the buttered and lined cake tin was too small for the filling!! So I split the mixture between two tins, however, you could easily bake this as one large cake, just adjust the cooking time, as it will take longer.

British Bakeware sell a great range of cake tins and to be honest, my round sandwich tins have seen much better days. So I will be heading on over to their website to do a little shopping. If you want to know more about them you can read my British Bakeware Product Review.

I was determined that this Cherry Almond Chocolate Cake was going to be chocca full of cherries and have real dark chocolate in the feathered, almond icing.

Recipe: Makes one Cherry Almond Sandwich Cake – serves 12 people

250g/9oz Unsalted Butter at room temp. – plus extra for grasing the tins

250g/9oz Caster Sugar

6 Large Free Range Eggs

1tsp Vanilla Extract

1tsp Almond Extract

175g/6oz Plain White Flour

150g/5oz Glacé Cherries – rinsed & patted dry if very syrupy

100g/4oz Ground Almonds

3tsp Baking Powder

1/4tsp Salt

150g/5oz Morello Cherry Jam – any good quality cherry jam or conserve will work well.

For the icing:

300g Icing Sugar – sifted

1/2tsp Almond Extract

50g/2oz Dark Chocolate

Method: Preheat the oven to 165C/150C fan

Grease and line with baking parchment 2 X 20cm/8″ square cake tins or 2 X 9″ round sandwich cake tins.

Add the caster sugar and butter to a large bowl.
Whisk or beat for 5 minutes until very pale and creamy.

Cherry Almond Sandwich Cake — Beautifully pale and creamy butter and sugar, will help ensure a light cake.

Add the vanilla and almond extracts.
Whilst whisking add 1 tablespoon of the flour and then add each egg, slowly, one at a time until they are all incorporated.

Bakewell Cherry Almond Sandwich Cake — Toss the glacé cherries in the flour, this will stop them from sinking to the bottom of the cake.

Add the flour, cherries, ground almonds, baking powder and salt.
Using a metal spoon fold the dry ingredients in until a uniform consistency is achieved.

Place both cake tins into the preheated oven and bake for 35-40 minutes.
The cake is baked when it is golden in colour and springs back when pressed lightly in the centre.
If you are cooking one large, deep cake, start checking at 50 minutes, using the method above. I would advise, due to the depth of the cake, inserting a skewer. The cake is cooked when the skewer comes out clean.
Remove the cooked cakes from the oven and leave the cakes to cool until just warm, before turning out onto a cooling rack.
Note: if cooking one large, deep cake, allow to cool in the tin completely before turning out onto a plate or cake board. Once cooled cut the cake in two horizontally through the middle.
Once cooled carefully peel back the baking parchment.
Place the bottom layer top side/cut side up (I didn’t which is why in the picture one layer overlaps – this should be less of a problem with round cakes).

Add 1/2 teaspoon of almond extract to the sifted icing sugar (in a bowl).
Add enough water to make a very thick but spreadable paste. Approx 2 tablespoons, added slowly and mixed in with a fork.
Break/chop up the chocolate, place in a heatproof, microwaveable bowl and zap in the microwave in short 20 second bursts, until completely melted.
Spoon the melted chocolate into a small, disposable piping bag. Set to one side to cool a little.

Using an offset spatula, spread the icing almost to the edges of the cake.

Sorry that my lines aren’t super straight, my hands were a bit shaky and hey, this is a homemade cake. Yes of course I want it to look beautiful, but I’ll take a few wiggles and homemade, over mass factory produced perfection any day!
Use a wooden skewer/cocktail stick and have a piece of kitchen roll handy, to wipe the stick clean after each line –
Start at the top and just in from the edge, drag your stick through the icing and lines of chocolate until you reach the bottom. Wipe your skewer clean.
Now starting just under an inch away at the bottom, drag the stick upwards, through the icing until you reach the top. Wipe your skewer clean.
Repeat these last two steps top to bottom, then bottom to top, until you have reached the other side of the cake.
The same principle applies to a round cake – although if you want it to look symmetrical I’d suggest starting at the top of the middle of the cake and then working outwards, to the sides. Visually uneven feathering (this is the name of this technique) is more noticeable on a round cake. As the eye is drawn to the centre and then outwards. How perfect you want it is up to you. Even on a square cake my feathering isn’t perfect, but it does look pretty!

Cherry Almon Sandwich Cake — **Cherry Almond Sandwich Cake** with pretty feathered icing.

Using this feathering technique even managed to hide my wonky chocolate lines.

Picnics, Sunday tea, having friends round, taking as a gift – this Cherry Almond Sandwich Cake really is perfect for all those purposes and plenty more. This is truly a cake for FEASTING.

Layered cakes always seem to feel that little bit more special. I guess it’s like opening a box of chocolates and finding there are two layers, you can relax, knowing once one layer is eaten another is waiting to be devoured!!

Or is that just me?? Nope – thought not 😉.

Do you like baking for picnics? Sweet or savoury, I’d love to hear your ideas and see your bakes. My Twitter handle is at the bottom of the page, tweet me a pic, I love seeing your bakes.

If you have enjoyed making this Cherry Almond Sandwich Cake, here are a couple of recipes I’m sure you’ll enjoy:

Strawberries Cherry Almond Sandwich Cake — Ooh this is a great **Strawberries and Cream Cake** for sharing.

Strawberries and Cream Cake

Raspberry Cherry Almond Cream Cake — So beautiful this Raspberry Almond Cream Cake is great for a celebration.

Raspberry Almond Cream Cake

Whatever you are baking, have fun and remember food tastes better when it’s shared!

Sammie xx

@sammiefeasting Twitter/Instagram

This is not a sponsored post, all opinions are my own. Please see my Disclosure Policy.

Sundried Tomato Bread

Sundried Tomato Bread perfect packed up for warm summer picnics, or sliced and toasted with melting cheese on a chilly Winter’s eve.

I have been wanting to try my hand at Sundried Tomato Bread for literally ages, somehow though it always seemed to get put off.

Well not this weekend! I set about creating this beautifully coloured and delicious loaf on Saturday morning. I started with my Farmhouse White Loaf recipe and went from there.

Sundried Tomato Bread with cheese — Good sharp cheddar and vine tomatoes compliment this **Sundried Tomato Bread** beautifully.

Sundried tomatoes are usually available either stored in oil, or dry packed in a cellophane bag. Mine were the latter and I had a hunch they would be too dry for this recipe. So I chopped them up and warmed them gently in some olive oil. I’m pretty sure this step is what gave the crust a delicious chewy texture, rather than crisp and crunchy,

To add extra flavour some smoked paprika was added to the dough, oh boy this makes such a difference to the flavour. A very subtle, smokey – you know something’s there but you can’t quite put your finger on it – flavour, that compliments the slight sweetness of the sundried tomatoes.

Chewy Crust Sundried Tomato Bread — **Sundried Tomato Bread** the colour alone is so inviting.

This bread can stand up to strong flavours and would be the perfect accompaniment to game pate, sharp cheddar, or torn into chunks and used to mop up a spicy soup. Ooh mulligatawny soup would pare beautifully with this bread.

I am a firm believer that bread should add to the taste, not just be a carrier of flavour from whatever it is topped with. This Sundried Tomato Bread ticks that box one hundred per cent. Adding another level to a cheese and chutney sandwich. The flavours coming alive when warmed and toasted with melting cheese dripping over the sides.

Flavourful Sundried Tomato Bread — **Sundried Tomatoe Bread** adding another flavour dimension to sandwiches.

Sundried Tomato Bread is a total knockout on the flavour front.

Recipe: Makes one Sundried Tomato Bread

500g/1lb 2oz Strong White Bread Flour – I use Organic White Bread Flour from Shipton Mill

320ml Tepid Water

7g/1 sachet Fast Action Dried Yeast

1tsp Smoked Paprika

100g/4oz Sundried Tomatoes plus 2 tbsp oil that they come in or 2 tbsp extra virgin olive oil

7g Salt – I use Maldon Sea Salt Flakes

Method:

Chop the sundried tomatoes in to fairly small pieces. If they did not come packaged in oil, add to a small saucepan and pour over 2 tablespoons of olive oil. Warm over a medium heat for 2 minutes, the sundried tomatoes will soak up the oil. Set to one side to cool.

The ‘bowl’ is either the container used for mixing/proving and baking in a bread maker, or the bowl of a stand mixer.

For both methods:

Pour the water into the bowl, then add the yeast.

Add the flour on top of the liquid.

Add the salt and smoked paprika.

If using a bread maker, set to dough cycle and start the program. When prompted by the machine, or 5 minutes prior to the mixing finishing, add the sundried tomatoes and oil.

Once the dough cycle is complete re-start for 2 minutes. This ‘knocks back’ the dough. Remove the dough and place on a lightly floured surface, it will be quite sticky.

Flatten the dough with your hand into a rough rectangular shape. Fold the bottom third upwards and then the top third downwards, like an envelope.

Sundried Tomato Bread dough — Look at the gorgeous colour of the dough.

*Place the log shaped dough onto the baking tray, cut a couple of slashes through the dough diagonally and dust with a little flour. Cover with a clean, dry tea towel and leave in a draught free place until doubled in size – approx 1 hour.

If using a stand mixer, attach the dough hook and mix on medium speed until all the ingredients are combined. Add the sundried tomatoes and oil. Continue to mix for a further 5 minutes, until the dough is smooth and elastic.

Stop mixing. Scrape the dough from the dough hook and combine with the dough in the bowl. Form into a ball, place back into the bowl. Cover with a damp cloth and leave in a draught free place until doubled in size (approx. 1hour).

Once doubled remove the cloth, mix for 2 minutes on medium speed using the dough hook. This ‘knocks back’ the dough.

Flatten the dough with your hand into a rough rectangular shape. Fold the bottom third upwards and then the top third downwards, like an envelope.

*Follow as above.

Risen Sundried Tomato Bread — Beautifully risen and ready for the oven – **Sundried Tomato Bread**.

Approx. 10 minutes before the loaf is ready, preheat the oven to 220C/200C fan.

Once the dough has doubled in size place into the middle of the preheat, hot oven.

Bake for 30 minutes. The bread is baked when it has a good firm crust and sounds hollow when rapped on the bottom with your knuckle.

Once the Sundried Tomato Bread is baked, remove from the oven and place on a cooling rack immediately.

I know you want to tear into this loaf as soon as it is out of the oven, I know you do, cos I do too. Please leave the loaf to cool, ideally until cold, but just warm should be ok too!!

Whole loaf Sundried Tomato Bread — **Sundried Tomato Bread** there’s a good chewy crust on this loaf.

This bread is made for feasting. Imagine, cheeseboard on the table, steaming bowls of spicy soup and thick chunks of this savoury, slightly malted flavoured bread. Oh and all your friends and/or family sitting around chatting, dunking, eating and having fun. Who said there’s no feast without bread eh?

Yummy Sundried Tomato Bread — **Sundried Tomato Bread** perfect for an indoors or outdoors picnic.

Actually this bread has a sourdough, chewy quality to it, with a few larger holes throughout the loaf and a hint of that unique soughdough flavour.

If you enjoy bread packed with flavour, then this Sundried Tomato Bread is definitely a loaf you should try. Please let me know if you do bake it? I love hearing how your bakes turn out,

If you have enjoyed this Sundried Tomato Bread recipe then you are going to love these other bread recipes:

Large White Bloomer

Wholemeal Cob Loaf

Knotted Popyseed Rolls

Whatever you bake and whoever you bake for, have fun!

Sammie xx

Any questions? You can leave a comment or contact me via Twitter @sammiefeasting (also Pinterest and Intagram handles).