Sammie – Page 4 – Feasting Is Fun

Iced Cherry Coconut Loaf Cake

I adore pretty things. Whether it be polka dot plates, wild flowers in a jug, or brushing my hands on cow parsley while out for a walk. And given a choice my garden will always be full of old english roses and rambling honeysuckle, rather than neatly edged borders containing structural plants. Likewise, this relaxed approach is also reflected in my baking. Since a drizzle of icing here and there makes a cake not only beautiful, but shouts that it is homemade. Resulting in this Iced Cherry Coconut Loaf Cake that not only looks pretty but tastes pretty good too!

A rich buttery coconut cake, packed full of glacé cherries, simply decorated with glacé icing and more cherries. Yet it looks like an afternoon tea party. In fact this cake makes me want to get out my best china, string bunting everywhere and hold a garden party. Why? Because it is such a cheerful, pretty and delicious cake. Resulting in THE perfect cake to share.

FF Iced Cherry Coconut Loaf Cake — Iced Cherry Coconut Loaf Cake

I rather enjoy baking loaf cakes such as this Mascarpone Topped Carrot Cake. Since the loaf tin makes them easy to slice and perfect for packing up and taking on a picnic. Also, should the cake need to be shared further than anticipated, each slice can easily be cut in half. So, when I look at photographs of this Iced Cherry Coconut Loaf Cake they make me smile. And any cake that does that is a winner in my book.

Recipe: Iced Cherry Coconut Loaf Cake serves 8

For the cake:

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon halve quantity if using free flowing

1 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

125/4.5oz Sweetend Shredded Coconut – such as Bakers available from Amazon alternatively use the equivalent weight of desiccated coconut and add 3 tbsp whole milk to the cake batter

100g/4oz Glacé Cherries halved

250g/9oz Plain White Flour

2 tsp Baking Powder

To decorate:

175g/6oz White Icing Sugar (Confectioners sugar)

2 Tbsp Tap Water

10 Whole Glacé Cherries

Small Red Sugar Balls approximately 1 tsp

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

You will need approximately a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin for this recipe. Grease with butter and line the base with baking parchment.

Making And Baking The Cherry Coconut Cake

First of all add the butter, sugar and salt to a large mixing bowl. Whisk together until the ingredients are fully combined, pale and creamy.
Now add 2 eggs, half the flour and vanilla extract. Whisk together until just combined.
Add the last 2 eggs and whisk to incorporate.
Finally add the remaining flour, baking powder, coconut and cherry halves. Toss the cherries in the flour, this will stop them sinking to the bottom of the cake during baking.
Fold all of the ingredients together (adding additional milk if using desiccated coconut) until they are combined.

Spoon cake batter into the prepared tin making sure the top is level.
Place the cake tin into the middle of the oven and bake for 1 hour – 1 hour 15 minutes. My cake took 1 hour and 10 minutes to bake.
The cake is baked when golden brown and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow to cool in the tin.

Once the cake has cooled run a palette knife around the inside of the tin. Turn out the cake, remove the baking parchment and place on a rack over a baking tray.

Decorating The Loaf Cake

Use a whisk to mix the icing sugar and water.
Spoon the thick glacé icing on to the top of the cake.
Add the glacé cherries to the iced cake.

Finally sprinkle over red sugar balls before the icing sets.

Put the cake to one side and leave to set.

Serve sliced and placed on your very best china, along with a freshly made pot of tea.

Store in an airtight container. Eat within 5 days.

If you have enjoyed this recipe for Iced Cherry Coconut Loaf Cake you may also like these:

Black Forest Cupcakes

Iced Bakewell Tart

Strawberry Sweetheart Cake

While I am not the world’s best cake decorator, I’ve developed several strategies for making the cakes I bake look presentable. Because we eat with our eyes first AND as I mentioned, I like pretty things, cakes being one of them. So, for inspiration I follow several bakers and cake decorators on Twitter and Instagram. And they are an invaluable source of tips, tricks and ideas. Likewise, Pinterest is also full of inspiration. Most importantly, nature is the greatest source of inspiration for me. None more so than my beautiful back garden.

What inspires you?

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.

Raspberry Topped Lemon Curd Pavlova

Spring and Summer for me are all about fresh berries. While, there is little that compares to a ripe, sun warmed, freshly picked Strawberry, their shop bought counterparts can be a disappointment. Whereas raspberries, have a more intense flavour that is rarely dulled, even when frozen. Being both tart and sweet, they add extra fruit intensity to this Raspberry Topped Lemon Curd Pavlova.

After receiving some Raspberry Vinegar to try, my immediate thought was to include it in a Pavlova. Since white wine or balsamic vinegar are used in my other Pavlova recipes such as this Raspberry Chocolate Pavlova, it seemed ideal. And with the addition of freeze dried raspberries it adds a subtle raspberry flavour to the baked meringue. While also creating the marshmallow inner to this meringue’s crispy, outer shell.

FF Meringue With Lemon Curd And Raspberries — Raspberry Topped Lemon Curd Pavlova

Since I personally do not have a very sweet tooth the tart raspberries, along with the golden lemon curd balance perfectly with the Pavlovas sweetness. And as the meringue whites are used for the Pavlova I wanted to come up with a fresh lemon curd recipe that only needed yolks. Following research online I cobbled together half a dozen different recipes and came up with my own. Resulting in a tart lemon curd that just holds it’s shape.

FF Raspberry Topped Lemon Curd Pavlova — Raspberry Topped Lemon Curd Pavlova

I have made this Pavlova four times. Because of the fresh raspberries in the vinegar it colours very quickly if baked at the usual fan oven temperature of 140C. So, you will find in the method that this Pavlova is baked at a much lower temperature than you might normally expect. Since baking at a lower temperature results in a crispy outer and marshmallow inner for this Pavlova, without it browning on the outside.

Recipe: Gluten Free Raspberry Topped Lemon Curd Pavlova serves 6-8

For the Pavlova Base:

4 Large Free Range Eggs – yolks separated from whites

200g/7oz Caster Sugar

1 tsp Raspberry Vinegar – I use Womersley Foods alternatively use 1 tsp White Wine Vinegar

1 tsp Cornflour (corn starch) – I use Doves Farm it is certified gluten free

Optional – 3 tbsp Freeze Dried Raspberries – available online and from Waitrose

For the Lemon Curd:

4 – 6 Large Unwaxed Lemons – if waxed scrub with brush in hot soapy water, rinse and dry – finely zested and then squeezed to yield 200mls fresh lemon juice

200ml Tap Water

125g/4.5oz Caster Sugar

100g/4oz Unsalted Butter cut into cubes

3tbsp Cornflour dissolved in 2tbsp Tap water

4 Egg Yolks from separated eggs

Topping:

400-500g/1lb Fresh Raspberries

Optional – 2tbsp Freeze Dried Raspberries

Method: preheat oven to 140C/120C, 275F, gas mark 1

Making The Pavlova

First of all, make sure the mixing bowl is scrupulously clean. I always wipe around the inside with half a cut lemon.
Pour the egg whites into the bowl and whisk at high speed until they hold a stiff peak. See the first image below.
While the whisk is still running add sugar slowly, one tablespoon at a time. Continue until all the sugar is added. Stop the whisk and rub a little of the meringue mixture between your finger and thumb. It should feel smooth not gritty. Continue whisking until the mixture is smooth and glossy.
Line a baking sheet with baking parchment. Draw a 20cm/8in circle on the reverse of the paper. Use small dollops of meringue to stick the parchment to the baking sheet.
As soon as the meringue is ready stop the whisk. Add the raspberry vinegar, cornflour and freeze dried raspberries. Fold the ingredients carefully into the meringue using a large metal spoon.
Scoop all of the meringue on to the baking sheet. Use a palette knife to create a disc that is slightly higher around the edge than the centre.

Baking And Cooling The Pavlova

Place the Pavlova into the lower part of the oven and bake for 10 minutes.
Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2. Continue to bake for a further 1 hour 50 minutes. Switch the oven off and leave the Pavlova to cool in the oven.
While the Pavlova is baking make the lemon curd.

Making The Lemon Curd

Place the lemon zest, juice and sugar into a heavy bottom saucepan over a medium heat. Stir until the sugar is dissolved.
Next add two cubes of butter to the pan, whisking gently until dissolved. Repeat as before until all of the butter has been used.
Pour the cornflour slurry into the pan and whisk to incorporate. Cook until the mixture is thickened and starts to bubble gently.
Remove the pan from the heat. Whisking continuously add one egg yolk at a time. Heat from the pan will cook the yolks.

Place a sieve over a jug or bowl and pour the lemon curd through the sieve. Any lumps or remnants of egg white will be removed leaving a velvety, smooth curd.
Put cling film direct on top of the curd to stop a skin from forming as it cools.
Place the lemon curd in a cold place to cool. Refrigerate

Assembling The Raspberry Topped Lemon Curd Pavlova

As soon as the Pavlova is cooled remove from the oven.
Do not attempt to assemble the Pavlova until the lemon curd is cold.
Pour the cold lemon curd on to the centre of the Pavlova. Not all of the curd may be needed. Pour any excess into a clean jar and store in the fridge for up to two weeks.
Place raspberries on top of the lemon curd so that it is covered generously.

Finally sprinkle freeze dried raspberries around the edge of the Pavlova.

Refrigerate the Pavlova for at least 30 minutes prior to serving. Unusually this Pavlova will sit in the fridge for a day and be perfect to serve. Making this an ideal make ahead dessert. Both Pavlova and lemon curd can be made the day before.

Slice to serve with a jug of pouring cream.

Alternatively, you can whip 300ml double cream, fold half the lemon through the cream and then use this to top the meringue. Keep the remaining lemon curd refrigerated in an airtight container for up to 2 weeks.

If you have enjoyed this recipe for Raspberry Topped Lemon Curd Pavlova you may also enjoy these:

Lemony Strawberry Pavlova

Raspberry Coulis Drizzled Mixed Berry Pavlova

Strawberry Topped Chocolate Heart Pavlova

I find that making and baking a Pavlova is easier than it may seem. And, as with anything, practice will improve technique and confidence. Since Pavlovas are incredibly easy to transport, they make an ideal dessert to take to friends or family. I take all the separate components, baked Pavlova, cream and fruit and then assemble on site. Because Pavlovas have an undeserved reputation for being tricky to make, sharing them with friends simply adds to the wow factor. Additionally this meringue is completely gluten free, enabling more people to enjoy this dessert.

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.

Caramac Drizzle Rolo Caramel Brownies

I adore Brownies. And there are numerous recipes on here for different types of delicious Brownies including these Chocolate Fudge Brownie Bites. Since they are so popular, I am always trying to create new flavours and textures. for that reason, these Caramac Drizzle Rolo Caramel Brownies are a complete delight. Fudgey chocolate brownies topped with chopped Rolos, Caramac drizzle and a sprinkling of honeycomb.

In one word they are WOW! While all of the brownie recipes I have are excellent, the addition of melted Rolos to the batter in these brownies sends them over the top. Since the actual brownie itself is more like fudge. Yet without the extreme sweetness that sets fudge apart. Also, I added a little extra salt to the brownie batter and this perfectly offsets the sweetness bringing balance to the flavour.

FF Caramac Drizzle Rolo Caramel Brownies — Caramac Drizzle Rolo Caramel Brownies

Caramac love

Previously I’ve had limited success adding Caramac to a bake, as essentially it is caramel flavoured white chocolate, so I use it as a topping. Because this way you end up with the exquisite caramel flavour and none of the bitter burnt Caramac in a bake. Also it works very well in a ganache such as these Salted Caramac Centre Toffee Cookies. Used here in these brownies it perfectly compliments the caramel flavour within the brownie.

Because these Brownies are quite rich I have cut them into slightly smaller bars. Ensuring the there are plenty to share around! Also, I think the texture is improved when they are fridge cold. In addition, I find that the brownie itself pulls together and the texture is firmer. Finally, enough of me waffling, let’s get on to making these tasty treats.

Recipe: Caramac Drizzle Rolo Caramel Brownies makes 18

For the Brownies:

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

150g/ 3 tubes of Rolos

200g/7oz Unsalted Butter

1/2 tsp Sea Salt – I use Maldon halve the quantity if using free flowing salt

4 Large Free Range Eggs

200g/7oz Dark Brown Muscavado Sugar – I use Billingtons

1 tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Plain White Flour

To decorate:

110g/ 1 large bag Caramac Buttons

150g/ 3 tubes of Rolos

Optional – Honeycomb – I use Art of Mallow alternatively use a Cadbury’s Crunchie

Method: preheat oven at 180C/160C fan, 350F, gas mark 4.

Note: you will need a 20cm x 28cm x 5cm / 8” x 11” x 2” Swiss roll tin, very lightly greased and lined with baking parchment.

Making the brownie batter

First of all, in a heatproof, microwaveable bowl add the butter, both types of chocolate and 3 tubes of Rolos. Zap on medium power for 30 seconds at a time until the chocolate and butter start to melt. Remove from the microwave and stir continuously until everything is melted. Set aside to cool.
In a separate bowl add the eggs, salt, vanilla extract and muscavado sugar. Whisk with a balloon whisk until the sugar and eggs are completely combined.

Four images showing the brownie mixture being prepared. — Preparing the brownie mixture.

As soon as the chocolate mixture is at body temperature pour in the egg mix, stirring continuously as you do so.
Add the flour and fold carefully into the mixture ensuring there aren’t any lumps.
Pour the brownie batter into the prepared tin. Rap the tin against the worktop a couple of times to release any air bubbles.

Baking the brownies

Place the tin in the centre of the oven and bake for 10 minutes. After the initial baking time has elapsed, carefully, protecting yourself with oven gloves, rap the tin against the oven shelf as before. It may sound crazy, however the best brownies are dense and fudgey, the opposite of cakes which are light and airy.
Continue baking for 15-18 minutes. Total baking time 25-28 minutes.

Four images showing the wet and dry mix combination and then pouring the brownie mix into the baking tin. — Combining the wet and dry mixes and then pouring the brownie mix into a prepared baking tin.

The brownies are baked when the top is set and there is just a hint of a jiggle in the centre.
As soon as the brownies are baked remove from the oven and allow to cool completely in the tin.

Decorating the brownies

Once cooled the brownies can be decorated.
First of all, using the baking parchment and a palette knife, remove the brownie slab from the tin.
Peel away the sides of the baking parchment and run a palette knife between the base and the parchment to separate them.
Place the Caramac buttons in a heatproof, microwaveable bowl and zap for 20 seconds at a time. As soon as they start to melt remove and stir continuously until completely melted. Pour the melted Caramac into a disposable piping bag, or sandwich bag. Snip off the very end and pipe diagonally across the brownie, using approximately half of the Caramac.
Unwrap 3 tubes of Rolos and cut in half. Sprinkle the Rolos evenly across the brownie, making sure that some are cut side up so that the caramel inner can be seen. Also sprinkle over some crushed honeycomb.
Finally pipe the rest of the Caramac on top, in a diagonal style as before.

Slide the decorated brownie slab on to a board and place in the fridge for 30 minutes to allow the Caramac to set.

Portioning The Caramac Drizzle Rolo Caramel Brownies

As soon as the Caramac has set you can cut the brownie into portions.
First of all cut across the width twice, dividing it into 3 separate pieces. Now cut down the centre dividing the brownie in half. Cut down twice on either side creating 3 sections on each side. You should have 18 equally sized brownie bars.

Each of the Caramac Drizzle Rolo Caramel Brownies has a little bit of everything, resulting in a lot of fabulous, fudgey, flavour.

Serve each brownie with a smile. I enjoyed my first taste alongside a delicious hot latte. The perfect combination.

Store in layers, separated with baking parchment, in an airtight container. During warmer weather keep refrigerated. Eat within 5 days, if they last that long!

If you have enjoyed this recipe for Caramac Drizzle Rolo Caramel Brownies you may also like these:
Chocolate Fudge Double Hazelnut Brownies

Hazelnut fudge brownies. — Chocolate Fudge Double Hazelnut Brownies

Bakery Style Triple Chocolate Cookies

Triple Chocolate Cookies - bakery style. — Bakery Style Triple Chocolate Cookies

Chocolate Madness Muffins

Chocolate chip muffins — Chocolate Madness Muffins

Baking and cooking for others is my passion. Especially seeing eyes light up, big smiles and chocolatey faces appreciating what I’ve made gives me a warm feeling inside. Sharing and enjoying feasting with others makes eating an experience, not simply a fuel-stop function. While chatting, laughing and having fun also creates shared memories that knit us all closer together. As we head towards the bank holiday weekend here in England I hope that you will take every opportunity to have fun and enjoy feasting.

Sammie xx

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

White Chocolate Drizzle Strawberry Cream Cake

In my last post Chocolate Honeycomb Sponge Cake, I confessed my love for cream cakes. So, I decided to make another one! A delicious White Chocolate Drizzle Strawberry Cream Cake. Golden sponge sandwiched together with cream and strawberry daiquiri jam, topped with more cream, fresh strawberries a white chocolate drizzle and finally a sprinkling of honeycomb. One bite of this cake and you too will be smitten.

Since the very earliest of our Kent strawberries are becoming available I simply couldn’t resist buying some. Together with fresh cream they make the perfect combination. However, when used to decorate this cake, with white chocolate and crushed honeycomb, these strawberries are elevated to true celebration feasting status. And the first strawberries of the season should, most definitely, be celebrated.

FF White Chocolate Drizzle Strawberry Cream Cake — White Chocolate Drizzle Strawberry Cream Cake

Using a heart shaped tin to bake this cake creates an elegant shape. Also it reflects the romantic side of my personality. If you do not have a heart cake tin then a round tin will be perfectly suitable. While removing the Strawberry husks I cut either side to create a ‘V’ shape. Resulting in sliced strawberries that look like love hearts.

FF Overhead shot of heart shaped cake. — White Chocolate Drizzle Strawberry Cream Heart Shaped Cake

Finally, using a good quality strawberry jam really adds to the finished flavour of the cake. I used a strawberry daiquiri jam with its subtle hint of white rum and lime juice. It definitely adds to the luxurious finish of this cake. Alternatively mix in a couple of teaspoons of raspberry jam. Doing so will add a hint of tartness and elevate the flavour from good to great!

Recipe: White Chocolate Drizzle Strawberry Cream Cake serves 10

275g/10oz Unsalted Butter at room temperature plus a Extra for greasing the tin

275g/10oz Caster Sugar

1/2 tsp Sea Salt – I use Maldon halve quantity if using free flowing salt

1 tbsp Vanilla Bean Paste/Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

275g/10oz Plain White Flour

2 tsp Baking Powder

450ml/1 pint Double Cream (heavy cream)

1 tsp Vanilla Bean Extract/Vanilla Extract

350g-400g/12-14oz Fresh Strawberries

275g/10oz Jar Strawberry Jam – I used Strawberry Daiquiri Jam available from Hawkshead Relish

100g/4oz White Chocolate

Optional – Honeycomb – I use Art of Mallow

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

Note – you will need a 22.5cm x 22.5cm/9” x 9” (approximately) heart tin that is at least 7.5cm/3” deep. I use a springform tin which allows for easy release of the cake. The tin I have is from Steamer Trading. Alternatively use a deep 22.5cm/9 inch round tin, or slightly shallower 20cm/8 inch round tin.

Making The Vanilla Cake Batter

First of all grease the tin with butter and line the base with baking parchment.
Add the butter, sugar and salt to a large bowl. Whisk until pale and creamy.
While whisking add the vanilla.
Next add 2 eggs and one third of the flour. Whisk until just combined.
Repeat the last step.
Add the last 2 eggs, the remaining flour and baking powder. Whisk until fully combined, taking care not to over mix as this can cause the baked cake to become tough.

Filling The Heart Shaped Tin And Baking The Cake

Spoon the cake batter into the prepared tin. Smooth the surface of the batter.
Place the cake tin into the centre of the oven and bake for 1 hour 20 minutes – 1 hour 40 minutes. My cake took exactly 1 hour 30 minutes, however as ovens differ start checking at the earlier time.
The cake is baked when it is golden brown, springs back from a light touch and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack.
Allow the cake to fully cool in the tin.

When the cake is fully cooled release from the tin.

Cutting The Cake In Half And Filling With Jam And Cream

Use a long, serrated knife to cut through the middle of the cake, creating two layers.
Place the top layer of the cake face down on to a plate or board.
Spoon the jam on to the sponge and spread out so that it covers almost to the edges.
Pour the cream and vanilla into a bowl and whisk until it just holds it’s shape.
Spoon three large dollops of cream on top of the jam. Spread the cream out to cover the jam.
Place the bottom half of the cake, cut side down, on to the jam and cream covered sponge.

Decorating The Heart Shaped Cake

Fill a piping bag, without a piping tip fitted, with the remaining whipped cream.
If using a disposable piping bag cut the tip off to leave a 1cm opening.
Pipe approximately half of the cream on to the sponge.
Spread the cream to cover using a palette knife.
Pipe swirls around the outside edge of the cake.
Top the whipped cream swirls with a fresh strawberry.
Remove the green part (hull) of the remaining strawberries by cutting diagonally down either side creating a ‘V’ shape.
Slice each strawberry into 4-5 mini red hearts.
Place the strawberry hearts in the centre of the cake.
Break/chop up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time until the chocolate just starts to melt. Remove the bowl from the microwave and stir continuously until all of the chocolate has melted.
Pour the melted white chocolate into a small, disposable, piping bag. Cut the very end of the tip off, leaving a small opening.
Pipe white chocolate over the strawberries and then over the entire cake, encouraging some chocolate to drip from the cake.

Finally sprinkle over some broken up, golden honeycomb.
Refrigerate the cake for 30 minutes, or longer, until the white chocolate has set.

White Chocolate Drizzle Strawberry Cream Cake

Serving The Heart Shaped White Chocolate Drizzle Strawberry Crean Cake

To serve, cut the cake in half from top to bottom, this makes it easier to portion slices.

Enjoy with friends, family and loved ones. For a special occasion serve with a glass of chilled champagne.

This cake is best enjoyed the day it is decorated. The sponge can be made up to 2 days ahead. Wrap the uncut cake in cling film and store in an airtight container.

Store the finished cake in the fridge and eat within 2 days.

If you have enjoyed this recipe for White Chocolate Drizzle Strawberry Cream Cake you may also like these:

Chocolate Heart Cake

Mascarpone Topped Carrot Cake

Raspberry Lemon Celebration Layer Cake

When strawberries are in season, warmed by the sun and picked straight from the plant they need nothing else to celebrate their sweet, juicy flavour. Yet adding them to desserts such as Pavlovas, Cream Cakes and other delights, showcases their versatility and beauty. So I get very excited about the start of the strawberry season, poly tunnels and super greenhouses making local, British fruit available earlier in the year and extending the season. While they might be available in the supermarkets all year long, which does have its benefits, nothing beats homegrown or farm fresh berries.

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 Honeycomb Sponge Cake

Fresh cream cakes and pastries are favourites of mine. Whether they are individual chocolate drizzled choux buns such as Hot Chocolate Fudge Sauce Covered Profiteroles, or a large cream filled sponge cake like my Strawberries and Cream Cake. While the whipped cream gives a delicious lightness to the cake, it is also not as sweet as other frostings. So, using it in this Chocolate Honeycomb Sponge Cake provides the perfect contrast to the rich, velvet, chocolate sponge.

Since receiving a bag of Art of Mallow’s new Honeycomb product, I’ve wanted to create something that would really show off it’s beautiful colour and toffee flavour. Also, having some leftover Lindt chocolate eggs from Easter provided inspiration for decorating the cake. Especially when they’re not available, the shiny wrapped truffle balls are! Finally, the use of dark chocolate as a contrasting drizzle keeps the flavours in balance.

FF Chocolate Honeycomb Sponge Cake — Chocolate Honeycomb Sponge Cake

So, put simply, this cake is incredible. Especially for those who prefer their cakes a little less sweet. And even with the addition of honeycomb, the overall flavour is balanced. Resulting in a cake that should suit everyone!

Recipe: Chocolate Honeycomb Sponge Cake serves 10-12

For the cake:

225g/8oz Caster Sugar

225g/8oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

1 tsp Vanilla Bean Paste (vanilla extract can be substituted) – I use Nielsen-Massey

100g/4oz Cocoa Powder – I use Callebaut

125g/4oz Plain White Flour

1 tsp Baking Powder

To Decorate:

450mls/1 pint Double Cream (Heavy Cream)

1 tsp Vanilla Bean Paste

50g/2oz Dark Chocolate minimum 70% Cocoa

100g/4oz Lindt Chocolate Mini Eggs or Truffles/Balls

Honeycomb – I used a bag from Art of Mallow alternatively use a couple of Crunchie bars

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

Note: You will need 2 x 20cm/8″ sandwich tins at least 5cm/2″ deep. Most importantly, grease thoroughly with butter and line the base with baking parchment.

Making And Baking The Chocolate Sponge Cakes

First of all place the sugar, butter and salt into a large bowl and whisk together until pale and creamy.
Add all five eggs and the vanilla, then sift the cocoa powder on top. Whisk together until completely combined.
Sift the flour and baking powder into the bowl. Gently fold the flour in using a metal spoon until the ingredients are just combined. Because over mixing can cause the cake to be tough.

Divide the rich chocolate cake batter evenly between the two prepared tins.
Place the cake tins into the lower and middle part of the oven and bake for 35-40 minutes.
The cakes are baked when they spring back from a light touch. Likewise, an inserted skewer will come out clean.

As soon as the cakes are baked remove from the oven and place the tins on to a cooling rack.
Leave the cakes to cool in the tin for 15 minutes before turning out and allowing to finish cooling on the rack.

Filling And Decorating The Cake

While the cakes are cooling prepare the cream. Pour the cream and vanilla into a large bowl. Whisk until the cream just holds it’s shape. Fit a piping bag with a 1cm round nozzle and fill with half of the whipped cream.
Break up the chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at at time until the chocolate starts to melt. Remove and stir continuously until all of the chocolate is melted. Pour into a small, disposable piping bag and set to one side to cool.
Place a cooled chocolate sponge, flat side up on to a board or plate.
Spoon the remaining cream on to the sponge and spread to cover evenly.

Place the second sponge, flat side down, gently on top of the cream covered bottom sponge.
Pipe a small amount of cream on to the sponge, use a palette knife to spread evenly.
Now pipe swirls around the outside edge.
Add a Lindt chocolate ball or egg on to each swirl.
Snip off the very end of the melted chocolate filled piping bag and drizzle across the cake. Reserve some melted chocolate for finishing the cake.

Finishing Touches Make The Cake Extra Special

Crush the honeycomb using a rolling pin and sandwich bag. Aim for some larger pieces, rubble and golden dust.
Place the larger pieces of honeycomb just inside the piped swirls. Fill in the centre with the honeycomb rubble, reserving a couple of teaspoons to finish the cake.
Top the honeycomb with the remaining chocolates.

Finally, pipe more chocolate drizzle on top of the decorated cake, allowing some chocolate to drizzle on to the plate.
Finish with a sprinkle of gold, crushed honeycomb.

Refrigerate the cake for at least 1 hour to allow the chocolate to set and the whole cake to firm up.

Slice and share with family, friends and neighbours!

To enjoy this cake at its best, eat on the day it is made. Although, the chocolate sponges can be made a day ahead and stored in an airtight container. Finally, refrigerate eat the cake and eat within 3 days.

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

Raspberry Lemon Celebration Layer Cake

Chocolate Mini Egg Sponge Cake

Pomegranate Lemon Drizzle Bundt Cake

Unusually for me, I enjoyed two slices of cake. And, in the spirit of sharing, our Waitrose shopping delivery driver also went away with a generous slice. Since it is my firm belief is that all food tastes better when it is shared. Because, the sheer joy gained when giving someone an unexpected foodie treat, makes our own eating experience extra special.

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

Sammie xx

Art of Mallow kindly sent me a bag of their new honeycomb to review. All opinions and views in this post are my own. No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Fresh Raspberry Frosted Lemon Cupcakes

Finally Spring has finally arrived! And following what has seemed a very long, very cold and very dark Winter, daffodils are now lighting up the landscape with their cheery yellow faces. Bird song is abundant, especially as long shut windows have now been flung open. So in celebration of this beautiful season I have created a fruit packed cupcake that will bring sunshine to your day even when the rain clouds descend. Enjoy these Fresh Raspberry Frosted Lemon Cupcakes at anytime of the year.

Light, lemon flavoured cupcakes topped with a fresh (frozen out of season), vibrant pink raspberry buttercream. Since both fruits used in this recipe can be tart to the palette, the combination is very refreshing. Also using fresh raspberries, as opposed to raspberry jam, results in the frosting having an almost sherbet like flavour. Resulting in a subtle, yet delicious change from a regular, sweet cupcake.

Simply looking at these cupcakes reminds me of sunshine. Something that has been in scant supply these past few months. So I say, when the clouds gather, you simply have to bake the sunshine into your day. While you are making these, why not double up and make some to share among neighbours, friends or work colleagues? And they are certain to cheer anyone’s day as food always tastes better when shared.

Note – when making the frosting don’t worry if it looks like it has curdled. It hasn’t! Rather it is the addition of fresh raspberries that give it a slightly mottled appearance.

Recipe: Fresh Raspberry Frosted Lemon Cupcakes – makes 12

For the cupcakes:

100g/4oz Unsalted Butter at room temperature

100g/4oz Caster Sugar

1/8 tsp Sea Salt – I use Maldon

2 Large Free Range Eggs

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

100g/4oz Plain White Flour

1 tsp Baking Powder

Finely Grated Zest of 1 Large Lemon – approximately 1 tsp

For the frosting:

100g/4oz Raspberries – if using frozen include defrosting juice in weight

150g/5.2oz Unsalted Butter at room temperature

300g/10.5oz White Icing Sugar (confectioners sugar)

To decorate:

3 slices of fresh lemon

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

Making And Baking The Lemon Cupcakes

First of all line a muffin tin with 12 pretty cupcake cases.
Into a bowl add the butter, sugar, salt and vanilla extract. Whisk together until pale and creamy.
Next add the two eggs and then sift in the flour and baking powder. Finely add the finely grated zest of a lemon.
Whisk all the ingredients together until they are combined. Importantly, avoid over mixing as this can lead to a tough cake when baked.
Divide the mixture equally between the 12 cupcake cases .

Place the cupcakes in the centre of the oven and bake for 30 minutes.
Additionaly, baking at a low temperature for a longer time results in well risen, flat topped cupcakes.
The cupcakes are baked when risen, golden and spring back from a light touch.
As soon as the cupcakes are baked remove from the oven.

Leave to cool in the tin for 5 minutes then remove and place the cupcakes on a cooling rack to completely cool.
While the cupcakes cool make the fresh raspberry frosting.

Making The Fresh Raspberry Buttercream Frosting

Place the raspberries into a bowl and mash using a fork.
Add the butter and icing sugar to the mashed raspberries and whisk together – approximately 5 minutes. resulting in a frosting that should be shocking pink in colour and have a light airy texture.
Decant the frosting into a piping bag that has not been fitted with a piping nozzle. If using a disposable bag cut the end to leave a 1cm opening.

Before piping on to the cupcakes cut 3 slices of lemon. Cut each slice into 4 portions. Each will decorate the top of the frosted cupcakes.
To pipe the swirls on to the cupcakes: start at the outside edge of the cupcake, keep an even pressure on the bag and pipe a double swirl.
Top each frosted cupcake with a lemon segment.

Vibrant, fresh raspberry frosting topped with a luminous lemon segment.

Serve with lemon tea or freshly made lemonade. And where possible, enjoy sitting outside in the garden listening to the birdsong.

If you have enjoyed this recipe for Fresh Raspberry Frosted Lemon Cupcakes you may also like these:

Marshmmallow Frosted Mango Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Malteser Popping Candy Cupcakes

Baking and sharing are at the very heart of Feasting is Fun. While I thoroughly enjoy creating new recipes to share with you my readers, encouraging you to share what you have made is as important. Especially as there are many lonely people in this world. Because simple gift of a cake, or meal such as this Chicken and Four Cheese Lasagne, given with a smile can lift an entire day for a stay at home mum with young children. Just one example of how you can help.

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.

Chocolate Mini Egg Sponge Cake

My Easter Chocolate Mini Egg Sponge Cake is a spectacular, yet easy to make cake that is the perfect centrepiece for Easter feasting and celebration. Rich chocolate sponge sandwiched together with whipped chocolate ganache and decorated with speckled Cadbury’s mini eggs. An Easter celebration cake.

Since Easter is only a week away it is impossible to miss the sheer quantity of chocolate and variety of eggs available in the shops. And having spotted the mini, micro eggs in Sainsbury’s last year which were used in these Chocolate Biscuit Base Mini Egg Brownies, I was delighted to see them in stock again this year for Easter baking! While Cadbury’s mini eggs are both beautiful and cute, the micro eggs are like their smaller cousins. Also, they are small enough to be used as the filling in a sponge layer cake.

FF Chocolate Mini Egg Sponge Cake — Easter Chocolate Mini Egg Sponge Cake

While this cake certainly has plenty of sweetness from the chocolate eggs, I decided to keep the frosting less sweet. Since chocolate ganache is simply chocolate and cream melted together and then cooled, it provides the perfect balance to the sweet vanilla coated, milk chocolate mini eggs. Also, it has the advantage of being whipped when cool. Resulting in a spreadable frosting that is also ideal for attaching eggs to the cake.

Futhermore, adding 6 whole, large eggs to the cake batter ensures a rich, moist chocolate sponge. Once filled and decorated this cake provides a real wow factor. So it is perfect for feasting, sharing and celebrating Easter.

Recipe: Easter Chocolate Mini Egg Sponge Cake serves 10-12

For the cake:

300g/10.5oz Unsalted Butter softened at room temperature plus extra for greasing tins

1/2tsp Sea Salt (halve if using free flowing) – I use Maldon

175g/6oz Dark Brown Muscavado Sugar – I use Billingtons

125g/4.5oz White Caster Sugar

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

200g/7oz Plain White Flour

100g/4oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

For the icing and decoration:

250ml/9fl oz Double Cream (heavy cream)

250g/9oz Good Quality Dark Chocolate minimum 70% Cocoa Solids

2 x 328g Cadbury’s Mini Eggs or similar – this quantity is sufficient to fill and top the cake if needed

1 x 100g Mini Chocolate Micro Eggs available from Sainsbury’s

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

For this recipe you will need 2 x 20cm (8in) sandwich tins at least 5cm (2in) deep.

Making the chocolate cake sponges

First of all grease both sandwich tins and line the base with baking parchment.
Into a large bowl add the butter, salt and both types of sugar.
Whisk together until the mixture is uniform in colour. Whisking time approximately 5 minutes.
Add the vanilla extract and whisk to combine.
Crack 6 large eggs into the bowl.
Sieve the flour, cocoa powder and baking powder into the bowl.
Whisk all the ingredients together. Scrape the side and base of the bowl with a spatula and continue whisking until thoroughly combined.

Divide the cake batter evenly between 2 tins, smoothing the surface.
Place the cake tins in the centre and lower part of the oven and bake for 50 minutes – 1 hour.
The cakes are baked when pressed they spring back from a light touch. Also an inserted skewer comes out clean.
As soon as the cakes are baked remove from the oven and allow to cool for 15 minutes in the tin.
Turn the cake out of the tin, carefully peel away the baking parchment. Leave to completely cool on a cooling rack.

While the cakes are cooling make the chocolate ganache.

Creating the chocolate ganache

Place a small saucepan containing 2.5cm/1” of water over a low heat. Allow the water to come up to a very gentle simmer over low heat.
Use a heatproof bowl and place on top of the saucepan ensuring the base does not touch the water.
Add the cream and chocolate to the bowl and stir.
As soon as the chocolate has completely melted remove the bowl and set to one side to cool. Placing on a windowsill with the window slightly open will help the ganache cool more quickly.
When cooled whisk the ganache until thickened to spreading consistency.

Filling and decorating the Easter cake

Place a cooled chocolate sponge, flat side down, on to a plate or board.
Spoon half of the chocolate ganache on to the cake and spread to cover to the cake edge.

Use micro eggs (alternatively use Cadbury’s mini eggs) and place around the edge of the cake, pressing into the ganache to secure them.
Fill in the surface of the cake with the remaining eggs.
Place the second sponge, flat side down, on top of the decorated bottom sponge.

Spoon the remaining ganache on to the top of the cake. Spread the ganache so that it covers evenly.
Cover the top of the cake with Cadbury’s mini eggs. Let your creative juices flow! Most of all ensure the eggs are pressed firmly into the ganache to secure.

Place the cake into a fridge for an hour to firm up the ganache.

Slicing the cake is easier once it has been chilled.

Slice with a sharp knife dipped in a jug of hot water and wiped dry after each cut. Doing so creates cleanly cut slices of cake, ready to be served.

Store any remaining cake wrapped well in cling film and refrigerated. Eat within 3 days.

The cakes can be made a day ahead and stored wrapped in baking parchment in an airtight container.

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

Mini Egg Millionaires Shortbread

Golden Egg Chocolate Sponge Cake

Mini Egg Marbled Traybake

An Easter marbled traybake bake decorated with Cadbury’s mini eggs. — Mini Egg Marbled Traybake

Easter Sunday, for me is about remembering and celebrating the resurrection of Jesus Christ, following His death on the previous Friday. If you would like to know more about this see Important Stuff .Although creating a cake that looks like a celebration is not that difficult to do. Yet, using pretty mini eggs with their speckled shells on top of this Easter Chocolate Mini Egg Sponge Cake makes decorating so easy. Especially as the eggs themselves represent new life. Both in the natural world of new birth in Springtime and through the love freely given to us in Jesus Christ.

So, whatever you are making, baking and creating this Easter, 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.

Bakery Style Soft Triple Chocolate Cookies

Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.

Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.

The Perfect Bakery Chocolate Cookie At Home

While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.

Bakery Style Soft Triple Chocolate Cookies

Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.

Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20

175g/6oz Unsalted Butter very soft

100g/4oz Caster Sugar

200g/7oz Light Brown Muscavado Sugar – I use Billingtons

1/2 tsp Sea Salt (halve if using free flowing) – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1 Whole Large Free Range Egg plus 1 Egg Yolk

175g/6oz Plain White Flour

75g/3oz Good Quality Cocoa Powder – I use Callebaut

1/2 tsp Bicarbonate of Soda

200g/7oz White Chocolate Chips

200g/7oz Milk or Dark Chocolate Chips

Method: Preheat oven to 180C/160C fan, 325F, gas mark 3

Making The Chocolate Cookie Dough

First of all, line 2 large baking trays with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter, salt and both sugars.
Heat the butter and sugar on medium, in the microwave for 30-40 seconds, until the butter just starts to melt. Remove from the microwave.
Whisk the butter, sugar and salt together until smooth, pale and creamy.
Add the whole egg and extra yolk, plus the vanilla extract.
Whisk the ingredients together until fully combined.
Place a sieve over the bowl and add the flour, cocoa powder and bicarbonate of soda.
Add all of the chocolate chips to the bowl.

Stir all of the ingredients together with a spoon until they are just combined.
Spoon a heaped dessert spoon of cookie dough on to the baking parchment.
Place 3 more scoops of cookie dough, spaced well apart, on to the same baking tray.
Repeat with the second baking tray.

Baking The Triple Chocolate Cookies

Place the baking trays in the middle and lower part of the oven.
Bake for 14-16 minutes depending on cookie size. The cookies pictured below baked for 14 minutes.
During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.

Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.
Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.
Continue until all of the cookies are baked.

Soft Chocolate Chip Cookies — Bakery Style Soft Triple Chocolate Cookies

Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!

Store in an airtight container and eat within a week.

If you have enjoyed this recipe for Bakery Style Soft Triple Chocolate Cookies you may also like these:

Sour Cherry Chocolate Chip Cookies

Oat Chocolate Chip Cookies

Caramac Caramel Cookies

There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!

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.

Raspberry Lemon Celebration Layer Cake

Today is Mothering Sunday, also known as Mother’s Day. A day set aside to give thanks and show love to those who have born and birthed us. Yet with surrogacy, adoption, step mothers, fostering and many other types of parenting, for me this day represents so much more. First of all, for me personally, the title of Mum, Mam, Mother or Mom, does not come with any accolade simply because a woman has carried and given birth to a child. It is a title earned through endless, sleep deprived nights, countless cuddles and reassurance. Most importantly though it is earned through the act of selfless love, loving so hard and still letting go. And today those are the women I celebrate and am celebrated with. So raise your glass and enjoy a slice of my Raspberry Lemon Celebration Layer Cake.

Thankful For My Family

While I am sitting here, enjoying a delicious slice of this Raspberry Lemon Celebration Layer Cake, I am also taking a moment to be thankful for being a Mum. Thankful for the laughter and fun that comes alongside the hard work and at times pain. The knowledge that I am part of a family unit, that starts with my husband and I and reaches out through our children, our siblings and what is to come. Most importantly knowing that I am unconditionally loved and accepted by my Heavenly Father, who is both mother and father to me.

FF Raspberry Lemon Celebration Layer Cake — Raspberry Lemon Celebration Layer Cake

Since we are celebrating, what better occasion than to make a cake. Light lemon sponge layered with the very best lemon curd and lemon buttercream. Surrounded with swirled white chocolate pencils and topped with fresh, deep red, raspberries. The sum of this Raspberry Lemon Celebration Layer Cake is so much more that the total of it’s separate parts.

While magnificent to look at, do not be daunted at the prospect of making this cake. Inspired by Lorraine Pascal and a baking programme I watched, trust me when I state that if I can make this cake, you can too. Also, the very lovely Maria Whitehead who runs Hawkshead Relish with her husband and daughter, remarked that my recipes are approachable and ‘un-cheffy’! Which, I took as a compliment and also used as influence when designing this cake.

A white chocolate pencil surrounded, fresh fruit filled three sponge dessert. — Raspberry Lemon Celebration Cake

Recipe: Raspberry Lemon Celebration Layer Cake serves 12

For the cake sponges:

225g/8oz + 115g/4oz Unsalted Butter at room temperature – plus a little extra for greasing the tins

225g/8oz+ 115g/4oz Caster Sugar

1/2tsp + 1/4tsp Sea Salt (halve for free flowing) – I use Maldon

1tsp + 0.5tsp Vanilla Extract – I use Nielsen-Massey

4 + 2 Large Free Range Eggs

225g/8oz + 115g/4oz Plain Flour

2tsp + 1tsp Baking Powder

Zest of 2 Fresh Lemons

For the buttercream:

250g/9oz Unsalted Butter at room temperature

500g/1lb 2oz Icing Sugar (confectioner’s sugar)

1/4tsp Sea Salt

7tsp Freshly Squeezed Lemon Juice (approximately the juice from 1 medium lemon)

Also needed:

6-7 tbsp Good Quality Lemon Curd – I use Hawkshead Relish

1 Box White Chocolate Pencils – I use Callebaut

600g/1lb 5oz Fresh Raspberries

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

Note: The cake is baked in three separate layers. Since a 20cm (8in) sandwich tin is required for each sponge the recipe is split. The first amount given is sufficient for two layers. While the second amount is for a single layer. If you have three equal sized tins, combine the first and second amounts, dividing equally between three tins. Baking times may need to be adjusted.

Making and baking the cake layers.

First of all grease and line the base of each sandwich tin with baking parchment.
Into a large bowl add the first amount given for butter, sugar and salt. Whisk the ingredients together until pale and creamy.
Next add 4 eggs and 1 teaspoon of vanilla extract. Sift the flour and baking powder on top and then add the zest of one and one third of lemon.
Whisk the ingredients together until just combined, yet free of lumps.

Divide the cake batter evenly between the two prepared sandwich tins and smooth the tops.
Place both tins in the centre and lower parts of the oven and bake for 40-50 minutes.
The cake sponge is fully baked when golden, springs back from a light touch and an inserted skewer comes out clean.
As soon as the cakes are baked remove from the oven. Leave to cool in the tin for 10 minutes and then turn out, removing the baking parchment from the base of each sponge.
Leave to cool on a cooling rack.
Wash up a sandwich tin, grease and line as before. Make the batter for one sponge following the method given, using the second quantity given in the recipe. Fill the tin and bake as before.

While the last sponge is cooling make the lemon buttercream.
Into a large bowl add butter, icing sugar, salt and lemon juice.
Stating on a low speed whisk the ingredients together, increasing the speed until the buttercream is light and creamy.
Spoon the buttercream into a large piping bag without a nozzle fitted. If using a disposable bag cut a 1cm opening at the bag’s tip.

Filling and covering the cake:

Pipe one tablespoon of buttercream on to the plate/board used for the cake.
Place one cake sponge, flat side facing up, on top of the buttercream.
Spoon 3 tablespoons of lemon curd on to the cake and spread to cover evenly.
Pipe 3-4 tablespoons of buttercream on to the top of the next sponge. Spread to cover the sponge evenly.
Flip the sponge and place on top of the lemon curd covered sponge.

Spoon 3 tablespoons of lemon curd on the top of the sponge, spread to cover evenly as before.
Pipe 3-4 tablespoons of buttercream on to the flat side of the third sponge. Again, spread to cover evenly.
Flip the sponge and place, flat side down, on to the second, lemon curd covered sponge.

Place the cake plate/board on to a cake decorating turntable if you have one.
Pipe buttercream between each layer and on the top of the cake.
Use an offset palette knife to spread the buttercream evenly around and on top of the cake. Since the cake is to be covered the finish of the buttercream does NOT have to be perfect. Aim for a neat, smooth finish.

Decorating the cake:

First of all take a full size pencil, measure it against the height of the cake. 10cm or 4 inches is the desired height of excess pencil from the top of the cake.
Trim a pencil to the length needed and measure against the cake to double check.
Make any adjustments and keep the pencil as a guide for cutting the remaining pencils.
Cut a few pencils at a time. Carefully take the first one placing vertically against the side of the cake. Gently push it into the buttercream.
Continue with the next pencil, placing as close as possible next to the first pencil.
Work around the outside of the cake, adding pencils until the entire cake is surrounded.

Turn the cake, check from each angle, ensuring the pencils are uniform.
Starting at the outside rim, place raspberries as close together as possible.
Work in circles towards the cake’s centre, until the first layer of raspberries is complete.
Place the remaining raspberries on top, in a circular fashion, finishing at the cake’s centre.

Finally, measure a length of ribbon around the base of the, so that it just overlaps.
Cut and fix the ribbon in place with a pin. Ensure the join is at the back.

Chill the cake for one hour before serving. Doing so ensures that the cake is easy to slice.

Remove the ribbon before cutting.

Store any remaining cake in an airtight container, ideally in the fridge. Eat within 5 days of making.

If you have enjoyed this recipe for Raspberry Lemon Celebration Layer Cake you may also like these:

Raspberry Vanilla Naked Celebration Cake

Three layer sponge filled with fresh jam and whipped vanilla buttercream and decorated with fresh roses. The dessert is set on a stand in a garden for garden parties and celebrating. — Raspberry Vanilla Naked Celebration Cake

Summer Mixed Berry Sponge Cake

Summer mixed berry sponge covered with fresh fruit whipped cream and topped with an assortment of fresh fruit. — Summer Mixed Berry Sponge Cake

Apricot White Chocolate Triple Sponge Cake

Three layer sponge filled with white chocolate ganache and apricots. Topped with fresh apricots, dark chocolate curls and vivid purple fresh pansies — Apricot White Chocolate Triple Sponge Cake

To be a Mother is to be part of a family. Above all that really is the best part for me. Loving and being loved back. Because that is what fills me with joy. Even more so laughing and having people to laugh with. Feasting and sharing with those who love and enjoy life. Finally, if you too would like to be part of a family see Important Stuff.

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

Sammie xx

Hawkshead Relish supplied the lemon curd for this recipe. All content and opinions are those of the writer. No payment has been received for this post. No part of this post may reproduced or duplicated without the written permission of the owner. Please see the Disclosure Policy.

A white chocolate pencil surrounded, fresh fruit filled three sponge dessert. Ideal for parties and celebrating. — Raspberry Lemon Celebration Cake

Caramel Crunch Topped Chocolate Bundt Cake

Cake, is not something that we need to have in our lives. Yet how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to work and where would we be without our NHS, emergency services, care givers, transport providers etc? Baking is a form of relaxation for me. So on a Sunday, if I’m able, I like to bake. Here I share my Caramel Crunch Topped Chocolate Bundt Cake.

Recently I read a comment from a fellow Food Blogger, stating that their chocolate cakes always seemed dry. While I’ve never had that problem, in this cake there is absolute zero chance of it becoming dry. Since adding buttermilk to the cake batter ensures a beautifully moist cake, that keeps it’s moistness over the following days. Contrasting well with the crunchy caramel topping and silky icing.

Having made this chocolate fudge icing a number of times, it really is a marvel on one’s tastebuds. Essentially a chocolate ganache into which Rolos are melted, it pours easily, coating an entire cake in a few minutes. While more icing than is needed is made to cover this cake, the remaining dripped chocolate icing can be scooped into a container for later use, ensuring minimal waste.

The Beauty Of Bundt Cakes

As with all Bundt cakes, they are a novice cake decorator’s dream. Since each Bundt pan is intricately designed. The result is a stunning cake when baked and turned out. While the best Bundt pans made by Nordicware, may not be cheap, in terms of value for money they deliver every single time. The majority of my Bundt pans have been bought for me as Christmas or birthday presents.

Recipe: Caramel Crunch Topped Chocolate Bundt Cake serves 10-12

For the cake:

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Buttermilk

225g/8oz Plain White Flour

2 tsp Baking Powder

75g/3oz Good Quality Cocoa Powder – I use Callebaut

For the icing:

300ml/10.5fl oz Double Cream (heavy cream)

300g/10.5oz Good Quality Milk Chocolate (semi-sweet chocolate)

1/4 tsp Sea Salt (halve if using free flowing salt)

2 Packets of Rolos

1 tub Salted Caramel Crunch by Dr Oetker (alternatively use crumbled honeycomb such as a Crunchie bar with a sparse pinch of sea salt added to tame the sweetness) – Note – while sold as salted caramel crunch I was unable to taste any salt.

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

A 10 Cup Bundt Pan is needed for this cake. The Elegant Party Bundt Pan has been used here. Also it is strongly recommended that Wilton cake release spray be used to ensure the baked cake releases easily from the pan.

Making And Baking The Chocolate Bundt Cake

First of all prepare the Bundt pan. Spray or brush cake release on to the inside of the pan. Use a pastry brush to ensure every part of the pan’s inside is completely covered. Set to one side.
In a large jug weigh the buttermilk and then add the eggs and vanilla extract. Whisk lightly with a fork to combine – liquid ingredients.
Next in a separate large bowl add the butter, sugar and salt. Whisk the ingredients together until pale and creamy.
Tip the liquid ingredients into the creamed butter bowl.
Sieve the flour, baking powder and cocoa powder into the same bowl.
Mix all of the ingredients together using a spoon until they are just combined. Since over mixing can lead to a tough cake crumb once baked.

Spoon the chocolate cake batter into the prepared bundt pan, pressing the batter into the pan. Ensure the Pan is evenly filled. Smooth the top. Note – the Bundt pan should not be more than two thirds full.
Place the cake into the centre of a preheated oven and bake for 1 hour and 15 minutes.
The cake is fully baked when it is firm to touch and shrinking away from the sides and centre. Also an inserted skewer will come out clean.
As soon as the cake is baked remove from the oven and allow to cool in the pan for 10 minutes.
After the cooling time has elapsed turn the cake out on to a cooling rack.
Allow the cake to cool completely before icing.

Preparing The Best Chocolate Fudge Icing And Decorating The Cake

To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
Add the cream, chocolate and salt. Stir until the chocolate is melted and combined with the cream.
Next add the Rolos and stir continuously until melted into the chocolate.

Place the cooled cake on to a rack over a clean baking tray.
While the chocolate icing is still warm spoon evenly over the cake. Start at the top, work in a circular motion around the cake until it is completely covered.
As soon as the icing has stopped dripping move the cake to a plate or board.
Sprinkle caramel crunch pieces on to the top of the cake before the icing sets.

Leave the icing to set for 30 minutes prior to serving.
Note – spoon the chocolate fudge icing, that dropped through to the baking tray, into a bowl, cover and keep in the fridge for up to one week. Warm and use poured over ice cream, or spread cold on to cupcakes.

Caramel Crunch Topped Chocolate Bundt Cake

Decadent, moist, rich chocolate cake, slathered in a shiny glaze and topped with complimenting caramel crunch.

Serve sliced and accompanied with a refreshing cup of tea and good company.

Make the cake a day ahead and store in an airtight container. Once iced store any leftover cake in an airtight container for up to 4 days. Refrigerate during warmer weather.

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

Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

It is said that we eat with our eyes, before anything has even touched our lips. If so, this glossy cake topped with golden nuggets definitely has my mouth drooling. Even more so, it grabbed my family’s attention straight away. Also it disappeared rather too quickly. Resulting in me setting a ban on the last slice, so that I could test it’s longevity!

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

Recipe: Iced Cherry Coconut Loaf Cake serves 8

Making And Baking The Cherry Coconut Cake

Decorating The Loaf Cake

If you have enjoyed this recipe for Iced Cherry Coconut Loaf Cake you may also like these:

Recipe: Gluten Free Raspberry Topped Lemon Curd Pavlova serves 6-8

Making The Pavlova

Baking And Cooling The Pavlova

Making The Lemon Curd

Assembling The Raspberry Topped Lemon Curd Pavlova

If you have enjoyed this recipe for Raspberry Topped Lemon Curd Pavlova you may also enjoy these:

Caramac love

Recipe: Caramac Drizzle Rolo Caramel Brownies makes 18

Making the brownie batter

Baking the brownies

Decorating the brownies

Portioning The Caramac Drizzle Rolo Caramel Brownies

If you have enjoyed this recipe for Caramac Drizzle Rolo Caramel Brownies you may also like these: Chocolate Fudge Double Hazelnut Brownies

Recipe: White Chocolate Drizzle Strawberry Cream Cake serves 10

Making The Vanilla Cake Batter

Filling The Heart Shaped Tin And Baking The Cake

Cutting The Cake In Half And Filling With Jam And Cream

Decorating The Heart Shaped Cake

Serving The Heart Shaped White Chocolate Drizzle Strawberry Crean Cake

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Recipe: Chocolate Honeycomb Sponge Cake serves 10-12

Making And Baking The Chocolate Sponge Cakes

Filling And Decorating The Cake

Finishing Touches Make The Cake Extra Special

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Recipe: Fresh Raspberry Frosted Lemon Cupcakes – makes 12

Making And Baking The Lemon Cupcakes

Making The Fresh Raspberry Buttercream Frosting

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Recipe: Easter Chocolate Mini Egg Sponge Cake serves 10-12

Making the chocolate cake sponges

Creating the chocolate ganache

Filling and decorating the Easter cake

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The Perfect Bakery Chocolate Cookie At Home

Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20

Making The Chocolate Cookie Dough

Baking The Triple Chocolate Cookies

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Thankful For My Family

Recipe: Raspberry Lemon Celebration Layer Cake serves 12

Making and baking the cake layers.

Filling and covering the cake:

Decorating the cake:

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The Beauty Of Bundt Cakes

Recipe: Caramel Crunch Topped Chocolate Bundt Cake serves 10-12

Making And Baking The Chocolate Bundt Cake

Preparing The Best Chocolate Fudge Icing And Decorating The Cake

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If you have enjoyed this recipe for Caramac Drizzle Rolo Caramel Brownies you may also like these:
Chocolate Fudge Double Hazelnut Brownies