baking – Page 17 – Feasting Is Fun

Chocolate Sparkle Cake

Ooh hello my lovelies, have I got a treat for you today? Yes of course I have and a dazzling one at that. Welcome to my Chocolate Sparkle Cake!

A sparkling star covered celebration bake perfect for bonfire night, New Year’s Eve and Halloween. — Chocolate Sparkle Cake

It’s ok you can read through once you’ve looked at all the photo’s – I would!!!

So, this cake was inspired by Bonfire Night ( November 5th if you’re not from the UK). Our children were being taken to an amazing fireworks party by my wonderful sister and brother-in-law, along with their cousins.

While they were out I wanted to make a cake, that on their return would make them say “Wow” and remind them of the fun they’d had.

It has to be chocolate:

So being our children meant this had to be a Chocolate Cake. I wanted a deep, chocolatey, moist cake, smothered in thick, glossy, chocolate ganache and then topped with as many sprinkles I could get my hands on.

Thus the Chocolate Sparkle Cake idea was formed in my head.

A slice of dreamy Chocolate Sparkle Cake.

And, knowing that I didn’t want a layer cake, it was important to ensure the cake itself was as moist as possible. Since adding cocoa to any batter has a drying effect, so to counter that I added sour cream.

I’d seen Ina Garten add it to many of her bakes and figured it was worth a try. Yep I was winging it yet again!

Oh my. I soo made the right decision. Because you cannot taste the sour cream in the baked cake, however, the baked cake has such a moist, tender crumb. This is one ingredient I will be experimenting with more, that’s for sure.

A chocolate cake decorated to look like a galaxy of stars. — Chocolate Sparkle Cake

What really sends this cake over the top flavour-wise is the addition of liqueur to the chocolate ganache. I happened to have an unopened bottle of Chocolate Bailey’s Luxe. So I added some. Mmm another brilliant decision, I was truly on a roll!

I only used a small amount and it is totally fine to leave it out altogether. Our youngest is 13 years old so I was happy for him to have a very small, diluted amount.

I would say that this cake is both decadant and rich. All three of our children and all the adults loved it. I’m not sure if it’s richness would be enjoyed by younger children, even with the absence of liqueur?

Recipe : Makes 1 x 10″ Chocolate Sparkle Cake

For the cake:

275g/10oz Unsalted Butter at room temp.

150g/5oz Soft Light Brown Sugar

150g/5oz Caster Sugar

5 Large Eggs – I always use free range

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Plain White Flour

100g/4oz Cocoa Powder

2.5tsp Baking Powder

1/4tsp Salt – I use Maldon

200ml/7fl oz Full Fat Sour Cream

Alternatively – Wright’s Baking Chocolate Fudge Cake Mix would also work really well for this cake if you haven’t the time or energy to bake from scratch. Follow the packet instructions for baking and then decorate as given below.

For the topping:

100g/4oz Dark Chocolate minimum 70% Cocoa

200g/7oz Milk Chocolate minimum 35% Cocoa

300ml/ 1/2 pint Double Cream

Optional – 2Tbsp Bailey’s Chocolate or Bailey’s liqueur

Assorted sprinkles, stars and ebible glitter dust

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

Making the Cake:

First of all, butter the base and sides of a 10″ Springform cake tin. Line the base of the tin with baking parchment paper.

Sift the flour, cocoa, baking powder and salt together. These are your dry ingredients.

Crack all the eggs into a jug, add the vanilla extract and lightly beat with a fork to break up.

In a large bowl cream together the butter and sugars until light and fluffy.

Add one third of your dry ingredients and mix slowly, as they start to incorporate add half of your eggs. Continue mixing until all the ingredients are almost incorporated.

Repeat this step again.

Add the last of the dry ingredients until thoroughly mixed. Be careful not to overmix, as the cake will be heavy.

Fold in the sour cream to the chocolate cake batter.

Delicious, moist, chocolate cake batter.

Fill the cake tin with batter and smooth the top.

Place the cake tin in the middle of the oven and bake for 50 minutes.

The cake is baked when an inserted skewer comes out clean. If after 50 minutes the cake is still not fully baked, place back in the oven and re-check at 5 minute intervals.

As soon as the cake is baked remove the oven.

Don't worry about the small crack it will reduce and we are turning the cake over to frost!! — Don’t worry about the small crack it will reduce and we are turning the cake over to frost!!

Allow the cake to cool for 15 minutes before removing from the tin.

To remove, release the springform lever, remove the outer ring of the tin.

Place a cooling rack on top of the cake and invert.

The cake is now bottom side up on the cooling rack. Remove the tin base and gently peel off the baking parchment paper.

Place to one side and allow the cake to cool completely.

Making the topping:

Break or chop the chocolate into small chunks. Place in a heat proof bowl over a saucepan of barely simmering water (double boiler), ensuring the base of the bowl does not touch the water.

Add the cream. And stir. The more you stir the glossier the ganache will be.

Keep stirring the chocolate/cream until the chocolate has completely melted.

Remove from the double boiler, add the liqueur and stir well. Set aside to cool and thicken.

The ganache is ready to use when it is thickened but still pourable (but not runny).

Chocolate Sparkle Cake - have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com — **Chocolate Sparkle Cake** – have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com

Once completely cool place the cake on a stand or board.

Chocolate Sparkle Cake pour the thickened ganache onto the top of the cake. www.feastingisfun.com — **Chocolate Sparkle Cake** pour the thickened ganache onto the top of the cake. www.feastingisfun.com

Chocolate Sparkle Cake gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com — **Chocolate Sparkle Cake** gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com

I tapped the cake stand a couple of times against the table, to release any air bubbles trapped in the ganache. As a result, the swirled effect at the bottom of the cake was a result of my tapping!

Decorating the Cake:

Chocolate Sparkle Cake now get sprinkling! I started with white chocolate stars and the smaller edible gold stars. www.feastingisfun.com — **Chocolate Sparkle Cake** now get sprinkling! I started with white chocolate stars and the smaller edible gold stars.

Get creative, use whatever decorations you like. Because the chocolate ganache is so gloriously glossy, it provides the perfect canvas.

I finished the cake with a dusting of holographic edible glitter.

Because more is more. Right??

Chocolate Sparkle Cake with a galaxy of edible stars.

I almost called this Chocoale Sparkle Cake ‘Starry, starry night’ (Vincent), after one of my very favourite songs by Don McLean!

Because of the glossy, sparkly nature of this cake, as well as the moist, deep chocolate flavour, with a lingering background hit of Bailey’s, this could easily make a beautiful alternative to traditional Christmas cake.

When I look at this Chocolate Sparkle Cake it just screams ‘Party’! The perfect chocolate, celebration cake.

Everyone loved this cake and we also celebrated the safe arrival of a friend’s baby with a slice. Because it is a rich cake, a little goes a long way, meaning there is more to share.

Also, it keeps really well in a cake tin for 5 days. And yes it did last that long!!

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

Black Forest Cupcakes

FF Chocolate Sparkle Cake — Black Forest Cupcakes

Caramac Drizzle Rolo Caramel Brownies

Chocolate Honeycomb Sponge Cake

I love to celebrate special occasions with a cake. Do you?

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

Sammie x

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

Steak Leek and Ale Pie

Hi, this Steak Leek and Ale Pie has a golden pastry crust, under which are chunks of melting steak and leek sitting in a thick ale gravy. Homemade pie has to be at the top of my comfort food list. While the light, fresh salads of summer have now passed. As soon as Autumn arrives, with it’s blustery gales I want proper, nourishing, hearty food.

And I want, I need, this Steak Leek and Ale Pie.

Take a look at that golden crust. It is so inviting, willing you to cut in and discover the melting chunks of steak and leek beneath, sitting in a pool of thick gravy made with the ale. While I know making pastry completely freaks some people out, it really is worth having a go. Also, you can find a recipe for the pastry here.

As soon as you have a little time, maybe at the weekend, I really encourage you to make your own pastry. While it really isn’t as difficult as some believe, the rewards are very gratifying. Yet, if you cannot bring yourself to make your own pastry, then good quality, shop bought shortcrust or puff pastry will also work very well.

Celebrating British Leeks

Although I made this Steak Leek and Ale Pie for a mid-week meal, it will be replacing the occaisional roast on a Sunday too. Because, it really is that good.

Likewise, I have to mention the Leek Colcannon a fantastic dish of creamy mashed potatoes, steamed cabbage and sauteed leeks that I made to serve alongside this pie. Amazing!

And, if you are wondering why leeks feature in both dishes, November heralds the start of the British leek growing season. So keen to use seasonal produce, I came up with these two recipes for the British Leek Growers Association.

Recipe : Makes one Steak Leek and Ale Pie, serves 6

450g/1lb Shortcrust Pastry – to make your own you will need 350g/12oz Plain White Flour, 75g/3oz Butter and 75g/3oz Vegetable shortening – I use Trex

1kg/2lb Good Quality Beef Steak – I used rump, chuck or braising steak would work well

2 Tbsp Butter

3 Leeks

500ml/1 pint Light Ale

2 Bay Leaves

1 tsp Fresh Thyme – halve if using dried

1 Clove of Garlic

2 Tbsp Tomato Puree

1/4 tsp Nutmeg – I always use freshly grated

1 Beef Stock Cube – or I used 1 Knorr beef stockpot

2 Tbsp Flour plus extra for rolling out pastry

Sea Salt – I use Maldon

Freshly Ground Black Pepper

1 Medium Egg whisked with a little water for the egg wash

Method : Please read through before starting

Making The Pastry

For instructions on how to make the shortcrust pastry please see here.

If making your own pastry, make, cover in cling film and place in the fridge to chill.

Preparing The Steak

First of all, cut the steak into generous, one inch/2.5cm chunks.

Mix 2 tablespoons of flour with 1 teaspoon of sea salt and 1 teaspoon of freshly ground pepper.

Toss the steak in seasoned flour.

Place 2 tablespoons of butter into a large pan and melt over a high heat.

Brown the steak in batches.

Place the browned steak onto a plate and set to one side.

Making The Slow Cooked Pie Filling

First of all, prepare all 3 leeks by cutting off the tough, dark green tops and root. Starting at the top of the leek cut almost through and down two thirds. Wash the leeks under cold, running water to remove any dirt trapped between the leaves. Shake off any excess water.

Tip : I wash the leeks and leave them to drain upside down, before prepping other meat or vegetables.

Take one, large washed leek and finely dice it.

Add the diced leek to the same pan used for browning the steak.

Saute for 2-3 minutes over a medium heat until softened.

Pour in the ale and use a wooden spoon to scrape the crusty, tasty brown bits from the bottom of the pan.

Strip the thyme from its stalk and mince the garlic.

Add the steak, herbs and garlic back to the pan. Then add an additional 500ml of water.

Slice the remains two leeks into one inch/2.5cm chunks and add to the pan.

Now add the tomato purée, stock cube and nutmeg.

Finally, bring everything up to a simmer and leave to cook on a medium/low heat, uncovered for 2-3 hours, stirring occaisionally.

At the end of the cooking time the beef should be meltingly tender and the ale gravy reduced by half. Check the sauce for seasoning and adjust if necessary.

Assembling The Pie

First of all, remove the steak and leeks from the pan, using a slotted spoon. Place into a pie dish.

Increase the heat under the pan and boil the ale gravy until it is reduced by half.

Pour the thickened gravy over the pie piffling.

Brush the egg wash around the rim of the pie dish, as this enableS the pastry to stick to the dish.

Roll out the pastry into a circle that is one inch/2.5cm wider than the top of the pie dish. Trim the pastry so that it has a neat edge.

Place the pastry on top of the pie dish and crimp.

To crimp I simply pinch between my forefinger and thumb all around the pastry edge.

Make 3 slits in the pastry to allow steam to escape.

Brush the pastry with egg wash.

Cut out decorations from the leftover pastry and add place on the pie.

Finally, brush the pie crust again with egg wash.

Baking The Steak Leek And Ale Pie

Place the Steak Leek and Ale Pie on a baking sheet and place in a preheated oven, 200C/180C fan, gas mark 6, 400F. Bake for approximately 1 hour. The pie is baked when the pastry is golden brown and little bubbles of hot gravy or steam are bursting through the slits in the pie.

As soon as the pie is baked remove from the oven. Serve immediately.

While the leek in this pie lends a delicate onion flavour, it perfectly compliments the steak and ale. And, this Steak Leek and Ale Pie was thoroughly enjoyed by all in our house, including my very good friend and chief taste tester, who lives 2 doors away!

Also it would make perfect sense to double the quantities and make two pies. Since an uncooked pie will freeze beautifully, ensure it is absolutely cool before double wrapping in cling film and freezing for up to 2 months. So, why not pass the second pie onto a busy family, new mum, or friends. Because, the gift of a meal, even if there is no ‘special’ reason shows that you care.

If you have enjoyed this recipe for Steak Leek And Ale Pie you may also like these:

Cream Cheese Pastry Mince Pies

FF Steak Leek and Ale Pie — Cream Cheese Pastry Mince Pies

Quiche Lorraine

Amazing Apple Pie

While I enjoy coming up with new recipes and seeing successful results, nothing beats sharing the food I make with others. Seeing the smile on my neighbours face as I pass a slice of cake over the fence fills my heart with joy. Since I know not everyone enjoys baking, it’s rare to find someone who refuses a slice of something tasty. Sharing builds friendships and breaks down boundaries. Also, it can make someone feel thought about and special. And so I will continue to share. Since it brings happiness to both parties.

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

Sammie x

While I was gifted with most of the ingredients for this recipe, all content and opinions are my own. I did not receive payment for this post. No part of this post may be reproduced or duplicated without the written consent of the owner. Please see my Disclosure Policy.

Cream Cheese Pastry Mince Pies

Ok, please don’t hate me? I know it’s only October and yes I am posting a recipe for mince pies. Just hear me out for a sec please? Because these Cream Cheese Pastry Mince Pies are totally, out of this world amazing and it would be completely unfair for me to have waited any longer to share these with you.

Phew! I said it.

Just look at them. They are so cute and little and perfectly bite size. They’ve even got a dusting of snow.Tell me you’re not interested now – thought so!!

Star topped Christmas mini mincemeat bakes. — Cream Cheese Pastry Mince Pies

Cream Cheese Pastry – the easiest pastry you will ever make:

So, who would have thought of putting Cream Cheese in pastry? Yet, this recipe is based on a Pampered Chef recipe I jotted down years ago at one of their parties. Since they, (the Pampered Chef’s) are masters of quick, delicious, recipes and whilst their cooking and bakeware may be a little on the pricey side, it lasts forever. Also, this is not a sponsored post, I genuinely love their stuff.

Anyway, back to the pastry. I first saw this made and demonstarted at a Pampered Chef Party (if you host one you get great discounts – just saying!). The Cream Cheese Pastry was used to make some mini Pecan Pies and delicious they were too.

With me being me, I like to fiddle around with recipes. Because the pastry has a subtle, yet beautiful tang to it, I was sure that it would pair beautifully with sweet mincemeat. Resulting in these Cream Cheese Pastry Mince Pies.

Making a recipe work

So, with recipes I tend to be a bit of a rebel. Because if someone tells me something isn’t going to work, I want to know why and then try to figure out a way to make it work.

It was heavily stressed, during the cooking demonstration, that this pastry could not be rolled out. Well I just had to take that as a challenge and prove them wrong. And so I did.

The Cream Cheese Pastry is unbelivably soft, which is why it produces such a tender crumb. Yet, if you chill it for long enough and work quickly and methodically with it, then my lovelies, you sure can roll it out. And this little tip transforms a one recipe pastry into a whole new realm of possibilities, including my Cream Cheese Pastry Mince Pies!

Since I haven’t ever made anything bigger than a regular sized mince pie, using this pastry, I am doubtful it woud have the strength to hold together for a large tart. But I am willing to be corrected. And now I’ve written that, I may have set myself a challenge!!!

Aside from the deliciousness that this pastry brings to the mince pies, it is so easy to make. No mixer, food processor, just a bowl and a fork – really it’s that simple. Here I’ll show you how.

Recipe : Makes 36 mini Cream Cheese Pastry Mince Pies (approx 18 regular sized ones)

225g/8oz Very Soft Unsalted Butter

200g/7oz Cream Cheese – I used Philadelphia I really do think that it is the best cream cheese to use in this recipe

275g/10oz Plain White Flour

Sweet Mincement – I use Waitrose

Jam any flavour

Method :

Making the Cream Cheese Pastry

Add the butter and cream cheese to the flour in a large bowl.

Using a fork gently mix the 3 ingredients together to form a dough.

Form the pastry dough into a disc, wrap tightly in cling film and refrigerate for 1 hour.

Keep chilled and make your tart cases

A good tip, as this dough warms up very easily, is to have everything you need to make the pies, ready before you start rolling the dough.

Also preheat the oven to 200C/180C fan, gas mark 6, 400F.

On a well floured surface, break off 2/3 of the dough and roll out to 1/2cm.

Ensure you have plenty of flour, cutters and a palette knife handy.

Due to the high fat content I never grease my tin. Feel free to do so if you are unsure of it’s non stick ability.

Gather up the pastry and re-roll if needed to cut all of your pie bases out. Make sure you have plenty of flour on the work top, otherwise this pastry will stick.

And if the pastry does start to get too sticky, wrap up in cling film and pop back in the fridge for 20 minutes to chill it.

Adding the filling

Fill your pastry cups with mincemeat or alternatively jam.

Importantly, do not overfill your pastry cups, you will literally just end up with a heated mess.

I used a scant 1/2 teaspoon of filling in each of my mini pies.

You can see the 2 vertical lines on the left are filled with blackberry jam – youngest daughter not keen on mince pies!

Cream Cheese Pastry Mince Pies - use a cutter that just fits the top of your pies. — **Cream Cheese Pastry Mince Pies** – use a cutter that just fits the top of your pies.

Use the reserved third of pastry for rolling out the lids.

Top each pie with a cutout pastry shape. I used stars for mince pies and mini flowers for jam pies.

Sprinkle a little demerera sugar on the star topped mince pies for added sparkle.

Time to bake

Place into a preheated oven and bake for 15-20 minutes, until puffed and golden.

As soon as they are baked, remove from the oven and immediately remove the pies from the tin and place on a cooling rack. Be careful the filling is extremely hot.

A snowy, icing sugar dusted platter of mince pies. — Cream Cheese Pastry Mince Pies

These Cream Cheese Pastry Mince Pies are delicious warm just as they are, or drizzled with cream, or a scoop of vanilla ice cream……

They can be kept at room temperature for 3 days in an airtight container, or frozen, once cold for one month. Perfect to make before Christmas and stash in the deep freeze.

The last mince pie on an icing sugar snow dusted platter being pinched. — Watch out for the last mince pie!

Cream Cheese Pastry Mince Pies are a revelation on your taste buds.

If you have enjoyed this recipe recipe for Cream Cheese Pastry Mince Pies you may also like these:

Chocolate Christmas Pudding Cookies

FF Cream Cheese Pastry Mince Pies — Chocolate Christmas Pudding Cookies

Snowy Black Forest Roulade

Peppermint Candy Cane Topped Brownies

While Christmas is first and foremost about celebrating the birth of Jesus, it is also a time for meeting up with friends and family. Almost every shelf in the shops are laden with edible Christmas treats and they do have a place. Yet making and baking homemade goodies is also fun too. Above all, homemade treats are made with love, something that cannot be bought. And they taste a million times better than their shop bought counterparts!

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

Sammie x

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

Knotted Poppyseed Rolls

Hello lovelies, I make no apologies for posting two bread recipes in a row. Because….I simply had to share these utterly scrumptious, Knotted Poppyseed Rolls with you as soon as possible!

See? They not only look amazing, their taste is absolutely divine. Golden, crusted rolls, sprinkled with poppyseeds and a light, tender crumb within. And as an added bonus they are a breeze to make.

While these Knotted Poppyseed Rolls are pretty enough to grace any dinner table, they are also delicious filled with your choice of delights, wrapped and popped into a bag for a packed lunch treat!

Personally I am looking forward to slathering a roll with butter and enjoying it with Carrot Soup for my lunch.

Kneading Dough Is Therapeutic

I love baking bread and it is a lot easier using a bread maker, or stand mixer. Yet, there is a very real pleasure when making bread by hand, Kneading can be very therapeutic, especially after a stressful day. My Grandma always taught me to make bread when I was angry and pastry when I was relaxed. I do believe there is some truth in that. Since it is almost imossible to over knead bread by hand and if making pastry by hand, you really do need the lightest touch.

Stand Mixers – They Really Are A Kitchen Aid:

Because of the health issues I have, using a stand mixer to perform the kneading ensures that I can always make fresh bread for my family. And also our elderly neighbours, when snow makes travelling to the shops dangerous during winter.

Yet making these rolls gives a real ‘hands on’ experience with the dough; rolling, shaping, figuring out which way to tie the knot. And, if you can tie a knot, you too can make these Knotted Poppyseed Rolls!

Also, these rolls are great for making with children. Where bread dough is rather like grown-up play-doh, that can be eaten once baked. Now that really is fun!

Rather like cupcakes, rolls have the appeal of a whole individual portion. While I enjoy a slice of cake as much as I enjoy a slice of bread, having a home baked roll, all to myself, feels indulgent. Since this blog is all about sharing, why not make extra? While this recipe is easily doubled, I don’t recommend making a double batch in a bread maker or stand mixer.

Recipe : Makes 8 Knotted Poppyseed Rolls

Note: Follow the alternatives given for vegan rolls.

280ml Tap Water – at room temperature

7g/1 sachet Active Dried Yeast

1tsp Honey or 1/2tsp sugar

450g/1lb Strong White Bread Flour – I use organic stoneground white flour from Shipton Mill

1tbsp Unsalted Butter plus extra for greasing, alternatively use 1tbsp Rapeseed Oil (Canola Oil)

7g Sea Salt Flakes – I use Maldon

2tbsp Full fat Milk – or room temperature tap water

Poppyseeds

Making The Knotted Bread Roll Dough

Place the water, yeast and honey/sugar in the bowl of a bread maker or stand mixer – with dough hook attached.

Add the flour.

Place the butter/oil and salt on top of the flour.

If using a bread maker, set the cycle to dough and start.

For a stand mixer, mix until the ingredients come together and then continue to mix for a further 5 minutes on a medium speed. Stop the mixer, remove any dough on the hook and place into the bowl, cover with a damp cloth until the dough has doubled in size – approx an hour.

Once doubled in size, remove the cloth and mix again for 5 minutes as before – this will knock back the dough.

When the dough cycle has finished on the bread maker, start it again and allow to mix for 5 minutes to knock back the dough.

While the dough is knocking back, lightly grease 2 baking trays with a little butter.

How To Make A Dough Knot

Tip the dough out onto a lightly floured surface.

Divide. The dough into 8 equal portions. — Divide the dough into 8 equal portions.

Roll a portion of dough out with your hands. Form into a horseshoe shape.

Take the right side and cross it over the left side.

Bring the left side under and through the centre. You will have made a knot!

If it doesn’t work first time don’t worry, it took me a couple of practices to get it right. Simply re-roll the dough and start again.

Adding The Poppyseeds

Place the rolls onto the baking sheet, as each one is formed. Space well apart, I placed 4 rolls on each sheet.

Brush milk over the surface of each roll. — Brush milk or water over the surface of each roll.

Cover both trays with a clean tea towel and leave the rolls until doubled in size – about 1 hour.

Baking The Knotted Poppyseed Rolls

10 minutes before the rolls are ready to bake preheat the oven to 220C/200C fan, gas mark 7, 425F.

As soon as the rolls are doubled in size, remove the tea towels and bake for 15 minutes in the centre of a preheated oven until golden. To test if the roll is baked, rap your knuckle against the base, it will sound hollow when baked.

As soon as the rolls are baked remove from the oven and place on a cooling rack.

Allow the rolls to cool. They can be eaten warm with butter, or cool completely if adding a filling.

These Knotted Poppyseed Rolls freeze beautifully and as they are best eaten withing 2 days of baking, simply pop any extra into a freezer bag and freeze for up to one month.

If you have enjoyed this recipe for Knotted Poppyseed Rolls you may also like these:

Oat Bran White Bread

FF Knotted Poppyseed Rolls — Oat Bran White Bread

Farmhouse White Loaf

Cheddar Cheese Thyme Soft Breadsticks

How do you like your rolls, warm with butter, with your favourite filling, maybe ham or cheese, or both?

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

Sammie x

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

Crazy Caramel Carrot Cake

Hello lovelies, thank you so much for stopping by. And I have a real treat for you today, in the form of my Crazy Caramel Carrot Cake.

So, there is a reason for this particular cake’s title. Because I was absolutely CRAZY for attempting to make this cake last Sunday.

The Sunday Bake Club:

If you follow me on Twitter, you may well have heard of @SBC Takeover. It stands for Sunday Bake Club. Anyway, I was joining in a Tweet chat with them a few weeks ago and they asked me to join. Me?!!!

Each week they have a different theme as to what you should bake. And last Sunday it was vegetables. Yay I thought. Since carrot cake is my favourite cake in the entire universe, easy peasy. You’d think?!!!

Sliced crazy caramel cake, showing the inside. — Sliced Crazy Caramel Carrot Cake.

Since I figured, if I were going to take part, I was going to push myself. Yeah that always seems like a fun idea when you think about it – then you have to do it!!

I had a recipe-ish in mind for the cake I wanted to bake – but, it needed some adjustment. Also, this time I was going to use a Bundt tin, because, erm, it seemed like a good idea at the time. So I fiddled with the recipe, hoping I’d got the right quantities to bake my Crazy Caramel Carrot Cake in my chosen Bundt tin.

As I was making the cake, carefully photographing each stage, just in case it did work and I could share it with you lovely people, I had a thought. Always, always a dangerous activity for me.

Crazy Caramel Carrot Cake baked in a Bundt style tin.

Since there are Pecan nuts in the cake, it occurred to me that they’d also look nice if I used them to decorate the cake (assuming the cake turned out – literally, from its intricately designed Bundt tin). So all is good, but what was I going to ice/frost the cake with? Because I wasn’t feeling the cream cheese frosting that ALWAYS goes beautifully with carrot cake, I wanted Caramel.

Why Crazy Caramel Carrot Cake?

Confession time. I. Don’t. Like. Caramel.

Really I don’t, so I would be CRAZY to put something I don’t like, on my favourite cake, of all time, ever.

Yet, somehow, deep inside, I knew I could get it to work for me. While I know caramel and salted caramel have been done to death over the last few years, although I’d never jumped on that band wagon. Why would I? Because I don’t like caramel.

Or should I say I didn’t like caramel, until I’d made my own. I instinctively shy away from super sweet food, especially icings and frostings. Whereas, my own, homemade caramel sauce, is a gazillion miles away from the tooth aching, molten sugar of my previous caramel tastings.

Drizzled over this beautiful Bundt and adorned with toasted Pecan nuts this Crazy Caramel Carrot Cake is the perfect twist on a classic.

A Bundt sweet bake covered in caramel sauce and decorated with pecan nuts. — Crazy Caramel Carrot Cake

Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints). Alternatively you could also use a 8in (20cm) greased and lined springform cake pan, although the baking time may need adjusting.

Recipe : Serves 10 Crazy Caramel Carrot Cake

For the Cake :

200g/7oz Unsalted Butter (plus extra for greasing the tin. Alternatively use Wilton cake release and apply as shown for butter.)

260g/10oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt

260g/10z Plain White Flour

2.5tsp Baking Powder

2.5tsp Cinnamon

300g/11oz Grated Carrot

50g/2oz Pecan Nuts

For the Caramel Topping :

50g/2oz Butter

175g/6oz Light Brown Sugar

300ml/11fl oz Double Cream

1tsp Vanilla Extract

50g/2oz Pecan Nuts

Method : Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making And Baking The Carrot Cake:

First of all, before starting on the cake batter, you need to toast the pecan nuts. Since this brings out their flavour and keeps them crisp and crunchy within the cake.

In a dry pan, heat the pecan nuts, gently tossing to ensure even toasting, for five minutes. Set aside to cool.

Melt approx 1tbsp of butter and using a pastry brush, ensure the inside of the Bundt tin is completely greased.

To make the cake, firstly cream the butter and sugar together, until pale and fluffy.

Sift in one third of the flour, baking powder, cinnamon, salt, vanilla extract and one egg and mix gently.

Repeat this process twice more, adding the egg before the dry mix at the last stage.

Place 50g of cooled pecan nuts, onto a board and roughly chop.

Add the grated carrot and chopped pecans to the cake batter.

Gently fold in the carrot and nuts until fully incorporated within the cake batter.

Spoon the cake batter into the tin, gently pressing down to remove any air pockets.

Place the cake in the middle of the oven and bake for 1hour.

Making The Caramel Sauce And Decorating The Cake:

While the cake is baking, make the Caramel Sauce.

Place the butter, sugar, cream and vanilla extract in a heavy based pan.

Crazy Caramel Carrot Cake swirl the ingredients over a medium heat. When the sauce is bubbling and golden brown in colour it is done! — **Crazy Caramel Carrot Cake** swirl the ingredients over a medium heat. When the sauce is bubbling and golden brown in colour it is done!

Remember the caramel is very hot, so no dipping your finger into the saucepan!!

Crazy Caramel Carrot Cake- decant the sauce, equally, into 2 heat proof containers and set aside to cool.

After 1 hour of baking insert a skewer into the deepest part of the cake, if it comes out clean the cake is baked and can be removed from the oven. If not, return the cake to the oven and check at 5 minute intervals.

Leave the cake to cool completely in the tin.

Once cooled turn out your Crazy Caramel Carrot Cake into a cake stand. — Once cooled turn out your **Crazy** **Caramel Carrot Cake** onto a cake stand.

Crazy Caramel Carrot Cake drizzle over the cooled caramel sauce. — **Crazy Caramel Carrot Cake** drizzle over the cooled caramel sauce.

You will only need half of the caramel sauce. The other half can be frozen, for up to 3 months, or kept in the fridge for a week.

crazy Caramel Carrot Cake now to decorate with pecan halves. — **Crazy Caramel Carrot Cake** now to decorate with pecan halves.

Your beautiful Crazy Caramel Carrot Cake is now ready to serve!

The Truth Of The Pudding Is In The Tasting:

You will have to trust me (wink), since this cake is not overly sweet. The resulting cinnamon scented carrot cake, with hidden pecan crunch, is perfectly complimented by the delicious caramel sauce. Don’t believe me??? try this for yourself!!!

I cannot encourage you enough to make this delicious twist on a classic, Crazy Caramel Carrot Cake.

Also this cake is easily baked in an ordinary cake pan. however, if I can encourage you also to obtain a Bundt tin, your baking world will sooo benefit. All that beautiful detail and no extra effort required from the baker. That’s got to be incentive enough.

Have you ever disliked a food or flavour and then been persuaded to change your mind?

If you have enjoyed this recipe for Crazy Caramel Carrot Cake you may also like these:

Malted Marbled Chocolate Cake

Lemon Blueberry Bundt Cake

Summer Mixed Berry Sponge Cake

Stepping, actually taking a great, big, leap outside of my comfort zone really paid off. Resulting in an incredible flavour combination and beautiful cake that can also be served as a pudding, with custard, or more caramel sauce and vanilla ice cream. And remember, however you serve this cake, it always tastes better when shared!

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

Sammie x

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

Autumn Apple Almond Cake

Today I am super, super thrilled to share another gluten free recipe with you. My incredibly delicious Autumn Apple Almond Cake. Because if you cannot have gluten in your diet, that shouldn’t mean missing out on treats such as this cake. Can you imagine what Marie Antoinette would have to say about that? Also, this cake can be made using regular, plain white flour. Most importantly it tastes scrumptious either way.

Gluten free sweet fruit and nut bake. — Autumn Apple Almond Cake

Free Organic Fruit

Inspiration for making this cake was as the result of chatting to a friend who is gluten intolerant. Since I always have gluten free flour in the cupboard and plenty of apples, I decided to create this cake. Both apple trees in our garden are currently laden with delicious green and red fruits. While we happily munch our way through them as a family, they are also great to bake with. Especially, bruised and blemished windfall apples, that aren’t suitable for the fruit bowl.

The apple trees were already established when we bought our house, along with a plum, pear and cherry tree. I feel very blessed to have a mini orchard at the back of our garden. Both apples trees produce red/green fruits. One of the trees is a Spartan variety, producing smaller and sweeter apples than the other tree. These apples are perfectly sized for little people’s hands. Also they shine when polished with a tea towel, placed in a bowl they create a stunning and free, table centrepiece. In contrast, the other tree’s apples taste very similar Granny Smiths. Larger in size, predominantly red in colour and with a crisp, sharper flavour. Although the variety remains a mystery we enjoy eating the fruit!

Freshly washed windfall apples from our garden.

As a rule, we eat and give away as many unblemished apples to neighbours and friends as we can, leaving a few on the ground for the blackbirds. Yet, with so many windfall apples this year I decided to start putting them to good use in new recipes.

Getting The Recipe Right

While creating new recipes I have to admit my first try resulted in an EPIC FAIL! Wanting to make a variation of my Sticky Pecan Sultana Buns I adjusted the recipe to incorporate fresh, grated, apple. While delicious, most of the buns stuck and once I’d managed to prise them out of the pan the majority promptly fell apart. So, I definitely won’t be making those again!

I knew next time I baked with the apples I wanted to grate them. Since grating the peeled fruit ensures that the apples cook into the cake batter. As a result, this Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds into the mix. Adding Demerara sugar and flaked almonds to the top of the cake results in a crunchy, contrasting texture to the cake crumb.

Recipe: Autumn Apple Almond Cake serves 8-10

225g/8oz Caster Sugar

225g/8oz Unsalted Butter

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

2 tsp Ground Cinnamon

2 tsp Baking Powder

150g/5oz Ground Almonds

150g/5oz Gluten Free Flour – I use Dove’s Farm alternatively you can use the same quantity if regular wheat, White Plain Flour

2tbsp Demerara Sugar

50g/2oz Flaked Almonds

350g/12oz Grated Apple – approx 4 large/5-6 medium apples once peeled and cored

Note : Any apple except Bramleys (cooking apples) can be used for this recipe. I used half sweet and half sharp apples.

Making the cake

Preheat oven to 180C/160C fan, 350F, gas mark 4

Grease a 25cm/10″ cake tin and line the base with baking parchment – I used a springform cake tin.

For this cake it is important to read through the recipe before starting.

First of all, place the butter and sugar into a large bowl.

Cream the butter and sugar until pale and fluffy.

Add the salt, vanilla extract and 2 eggs. Whisk until incorporated.

Next add half of the dry ingredients: flour, ground almonds, baking powder and cinnamon. Whisk until just incorporated.

Repeat the last 2 steps.

Your batter is now ready for the grated Apple. — Your batter is now ready for the grated apple.

I made the cake batter before preparing the apples. Since the apples I used turn brown within a few minutes of grating.

Peel and grate the apples using a box grater. Add the grated apples and any juice to the cake batter.

Place the batter into the cake, smooth the surface and sprinkle over the Demerara Sugar. — Place the batter into the cake tin, smooth the surface and sprinkle over the Demerara Sugar.

For an extra crunchy topping, cover the cake batter with flaked almonds.

Baking the cake

Place the cake into the middle of a preheated oven and bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.

If, as I found, the cake is browning too quickly, cover the top with foil or baking parchment after 50-60 minutes. Continue baking for a total of 1 hour 15 minutes – 1 hour 30 minutes.

Because if the apple content, inserting a skewer to test if the cake is baked could give a false result.

The cake is baked when it is firm to touch in the centre.

As soon as the cake is baked remove from the oven and leave to cool completely in the tin.

Once the cake is baked, remove from the oven and allow to cool completely in the tin. — .

Once the cake is completely cooled, carefully remove from the tin and serve.

This beautiful cake is delicous eaten as is, however, to make a dessert you could easily slice this cake when slightly warm and serve with homemade custard – see my recipe here, pouring cream, or even a scoop of ice cream!

Should you have any cake left it can be stored in an airtight container for 3 days. Keep refrigerated during warmer weather.

If you have enjoyed this recipe for Autumn Almond Apple Cake you may also like these:

Where the recipes below state that they can be made gluten free, I have successfully substituted Doves Farm gluten free flour instead of wheat flour.

Maple Syrup Frosted Apple Cupcakes

FF Autumn Almond Apple Cake — Maple Syrup Frosted Apple Cupcakes – can be made gluten free

Amazing Apple Pie

Maple Drizzled Apple Blueberry Loaf Cake

Cinnamon Drizzle Apple Walnut Cake Bars

FF Autumn Apple Almond Cake — Cinnamon Drizzle Apple Walnut Cake Bars

I love creating recipes that more people can enjoy and it is an important part of why I started this blog. While I also firmly believe that all food tastes better when shared. Therefore, making recipes that can be shared by more people makes sense. As a food allergy sufferer myself, I understand, albeit in a limited way, how food intolerances can affect people. Especially when eating in a group, or at larger social occasions. And since food is essential for our survival and health, creating an environment where everyone can relax while eating is important to me.

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 Madness Muffins

Well hello lovely people, what an amazing day it is today. Especially as I have mayhem happening in the kitchen today, in the form of Chocolate Madness Muffins. And please trust me, because you are going to go crazy for these scrumptious muffins.

So, did you spot what I did? Diving straight into the photos of these chocolate masterpieces. Amazingly light chocolate sponge, studded throughout with milk and white chocolate chunks and chips.

And then I pressed extra chocolate chips into the top of the batter before baking the Chocolate Madness Muffins in the oven.

However, just in case there is any doubt about how madly, chocolatey, delicious these muffins are, I scattered a few extra chocolate chips over them, after baking, because why not??

So, let’s bring the Chocolate Mayhem on!!!

It’s good to shake things up once in a while, well not fizzy water – but that’s another thing entirely!

Usually, traditional muffins are quite dense and fairly quite good for you. Definitely not the case with these Chocolate Madness Muffins, as they don’t tick either of those boxes (RECIPE REBEL!). Since I was aiming for the cafe style muffins, but better. Big, beautiful, light-as-air sponge, enveloped in these gorgeous tulip style cake wrappers.

As you unwrap your own moment of madness, it really is like having a special chocolate present all to yourself. Unless, of course, you bake these Chocolate Madness Muffins and then invite lots of friends round. Ooh imagine sharing the Madness Mayhem. Now that sounds like my kind of party.

Muffins are not cupcakes:

Incredibly easy to make, the only difficulty with these Chocolate Madness Muffins is waiting for them to cool. Beautiful though these tulip cake cases are, the trick to them not peeling off as they cool, is to leave the muffins to cool completely in the pan. Once they are room temperature they can be removed from the pan.

I love the tulip cases, but they can be pricey. I’ve found buying online is much cheaper than any of the supermarkets. Also, unless you are going to make huge cupcakes, these tulip wrappers make piping icing pretty tricky. If you want to add frosting it’s easier just to dollop it on with a spoon see my Chocolate Chunk Cupcakes.

Please don’t worry if you haven’t got these tulip cake wrappers, this recipe will make 18 regular sized muffins instead of 12 Mega Chocolate Madness Muffins.

Recipe : Makes 12 mega or 18 regular Chocolate Madness Muffins

225g/8oz Caster Sugar

225g/8oz Unsalted Butter at room temperature

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract

4 Large Eggs – I use free range

200g/7oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut powder and chocolate chips/chunks

2tsp Baking Powder

100ml/4fl oz Whole Milk

150g/5oz Milk Chocolate Chunks or Chips

150g/5oz White Chocolate Chunks or Chips

Optional – extra chocolate chips for decoration after baking

Method : Preheat oven to 180C/160C fan, 350F, gas mark 4

Making The Batter

Cream the butter and sugar together until light and fluffy.

Add 2 eggs, vanilla extract and then whisk together.

Place your flour, cocoa, baking powder and salt into a bowl. These are your dry ingredients.

Sift in half of the dry mix. Mix until just incorporated.

Repeat, adding first the eggs and milk. Then sift in the rest of your dry ingredients and mix until you have a smooth batter.

Add in 100g/4oz of both the white and milk chocolate. Fold gently into the batter.

Line a muffin pan with 12 tulip cake wrappers. Using a large ice cream scoop, add a large rounded scoop of batter into each wrapper.

Chocolate Madness Muffins sprinkle over the remaining 50g each of milk/white chocolate chips.

If using standard muffin cases, scrape the scoop against the side of the bowl. Add the smoothed off scoop to each case. Then sprinkle with the chocolate chips.

These muffins are now ready for the oven.

Baking The Muffins

Bake for 20-23 minutes (15-18 minutes for standard muffins) until the muffin springs back when lightly pressed.

As soon as the muffins are baked remove from the oven and place on a baking rack to cool.
Once cooled sprinkle over a few extra chocolate chips.

To make the most of these Chocolate Madness Muffins I suggest sharing them. If you have chocoholic friends invite them round for a chat and a treat. Once they see these muffins the mayhem will commence. These muffins are most definitely FUN FOOD!

If you have enjoyed this recipe for Chocolate Madness Muffins you may also like these:

Caramac Drizzle Rolo Caramel Brownies

FF Chocolate Madness Muffins — Caramac Drizzle Rolo Caramel Brownies

Chocolate Honeycomb Sponge Cake

Maltesers Popping Candy Cupcakes

I don’t suggest eating one of these every day, but once in a while, why not let lose? All food is much more fun when shared.

Do you have a favourite recipe you like to share?

Sammie x

Black Forest Cupcakes

Hello there, today we are talking birthdays. Most importantly, birthdays mean cake, lots of it. Shared amongst family and friends in a celebration of us getting another year older. And yes, I hear you, cakes could also be seen as a comfort food, for those of us notching up the years! When I was younger, every year for my birthday I would ask for a Black Forest Gateaux. Especially as the best part was having a slice for breakfast, the day after my birthday. Ooh it tasted so good and my love for this dessert inspired me to make these Black Forest Cupcakes.

Also I have added my own little twists, but the basic components stay the same; lighter than light chocolate sponge, dark cherries in glorious deep ruby syrup and a mascarpone cream topping. So, have I got your attention now?

Remembered Flavours

Previously as I’ve mentioned before on this blog, I actually don’t bake cupcakes very often. Such was my craving for the taste of Black Forest Gateaux that I finally conceded to make these Black Forest Cupcakes.

Ina Garten, The Barefoot Contessa herself is famous for saying she likes “Rembered flavours.” Since our tastebuds can transport us to various places and times the instant they are tantalised with a remembered flavour.

And Black Forest Cupcakes so do that to me. Memories of birthdays past flooded my brain as I took the first bite. Delicious doesn’t even begin to describe how good these cupcakes are!

Using mascarpone and cream for the topping gives these cupcakes a rich, creamy flavour. You can see I haven’t overloaded these cupcakes with topping. A small swirl, topped with a syrupy cherry, is the perfect compliment to the moist, light, chocolate, sponge.

Okay confession time! As soon as these Black Forest Cupcakes had been assembled and had their beauty shots taken, I unashamedly face planted, straight into one. And what’s life without a little fun?! So I had to wash my face, hands afterwards, yet it was totally worth it. So, when you make these, I encourage you to do the same. And have some fun!

Recipe : Makes 18 Black Forest Cupcakes

225g/8oz Unsalted Butter – room temperature

225g/8oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Plain White Flour

50g/2oz Cocoa – I use Callebaut

2tsp Baking Powder

4 Large Eggs – free range if possible

50ml/2fl oz Milk – whole or semi skimmed

250g/9oz Mascarpone Cheese

150ml/5fl oz Double Cream

1tsp Caster Sugar

375g/10oz Pouch or Tin Good Quality Cherry Pie Filling – alternatively use fresh cherries with the stone removed.

Preheat oven to 180C/160C fan, 350F, gas mark 4.

Making The Chocolate Cupcake Batter

First of all, place 18 cupcake cases into deep cupcake or muffin tins.
Then place the butter, sugar, vanilla extract and salt in to a large bowl.

Whisked butter sugar salt and vanilla extract form the basis of the cupcakes batter. — Whisked butter, sugar, salt and vanilla extract.

Whisk the butter, sugar, vanilla and salt together until pale and creamy.
Sift the flour, cocoa and baking powder together into a separate bowl (dry mix).
Add one third of the dry mix to the creamed butter mixture, whisk briefly and then add 2 eggs and whisk again.
Repeat the last 2 steps again and then finish by adding the milk and the last of the dry mix. Whisk until fully incorporated.

Chocolate cupcake batter that will form the The Base of each Black Forest Cupcake. — Chocolate cupcake batter.

Spoon the chocolate batter into each cupcake case. I use a standard ice cream scoop as this ensures each cupcake is the same size.

Using an ice cream scoop to evenly fill each cupcake case. — Filling the cupcake cases.

Finally, check that all of the cupcake cases are filled equally.

Cupcake cases filled with chocolate batter ready to be baked and decorated as Black Forest Cupcakes. — Cupcakes ready to be baked.

Baking The Cupcakes

Place the tins into the middle and lower part of a preheated oven and bake for 15 – 20 minutes.
The cupcakes are cooked when pressed lightly on top, the sponge springs back.

Tins containing freshly baked chocolate cupcakes. — Freshly backed chocolate cupcakes.

As soon as the cupcakes are baked remove from the oven.
Remove the cupcakes from the pan and leave to cool completely on a cooling rack.

Chocolate cupcakes cooling on a rack prior to being turned into Black Forest Cupcakes. — Freshly baked chocolate cupcakes cooling on a rack.

Making The Whipped Mascarpone Frosting And Decorating The Cupcakes

To make the topping, whisk together the mascarpone, cream and caster sugar until stiffened.
This process can easily done by hand, it takes very little time. Also beware of over whisking as the mixture will separate.

Black Forest Cupcakes whipped mascarpone topping in a bowl. — Whipped mascarpone cupcake frosting.

Fit a large piping bag with a large star tip, I use Wilton 1M. Fill with the mascarpone mixture and pipe small swirls on top of each cupcake.

Swirls of piped mascarpone frosting on top of the chocolate sponge reading to be finished with a cherry and some syrup that completes the Black Forest Cupcakes — Whipped mascarpone topped chocolate cupcakes.

Tip the cherry pie filling into a bowl.
Use a spoon to place a cherry on top of each of the cupcakes.
Finally, go back and drizzle a little of the syrup over each cupcake.

If not eaten immediately, these Black Forest Cupcakes need to be kept refrigerated in an air tight container, where they will keep for up to 3 days.

If you have enjoyed this recipe for Black Forest Cupcakes you may also like these:

Lemon Blueberry Cupcakes

Blueberry topped cupcakes. — Lemon Blueberry Cupcakes

Vanilla Bean Cupcakes

Edible pearl topped frosted cupcakes in wintage style cupcake cases on a doilie topped cake stand. — Vanilla Bean Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Cupcakes in pink cupcake cases topped with piped white frosting and a single pink chocolate speckled heart. — Pink Heart Topped White Chocolate Cupcakes

Since I have revealed my birthday cake of choice from my younger years and also today, I would love to know if you’ve had a favourite flavour. Either birthday cakes or remembered flavours from days gone by? And because I love Black Forest flavours so much I also have a gluten free Black Forest Roulade which you may want to try!

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

Sammie x

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

Lemon Blueberry Cupcakes

Hello, I have an incredibly delicious treat for you today, these Lemon Blueberry Cupcakes. I know, I hardly ever post cupcake recipes, except today, I had this big punnet of beautiful, juicy, blueberries sitting in the fridge, waiting to be eaten. And then I noticed the lemons. I love lemon, the flavour, the scent and these lemons are super special – they are called Eureka lemons. What a cool name. So I had a little think to myself (mostly a dangerous pursuit!) and decided it was time to make me some cupcakes.

Actually, when I say me I mean our family. Because all of us enjoy a cupcake and as I don’t make them very often they really are a treat. Although I must confess that two of these cupcakes didn’t make it throught to the frosting stage, because my daughter and I snaffled one each whilst they were still warm. Mmm. Totally worth it. Jammy pods of sweet, warm blueberry in a moist lemon crumb, yep no guilt felt at all. In fact you could make these and skip the frosting stage completely and they’d still be knockout delicious!

Warning, the frosting on these Lemon Blueberry Cupcakes totally sends them over the top. Since using fresh lemon juice ensures the frosting is the perfect balance to an already wonderful cupcake. And it adds another dimension of sweet/tart creaminess that simply makes these cupcakes awesome.

I actually had to resist adding some sparkles to these cupcakes, because sparkles?? I held back as the blueberry, polka dot studded frosting looked so pure and, well, perfect. However, If you want to add sprinkles or sparkles, just know I’m good with that.

Recipe : Makes 12 Lemon Blueberry Cupcakes

For The Cupcakes

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt

3 Large Free Range Eggs

175g/6oz Plain White Flour

1 1/2tsp Baking Powder – I use Waitrose

300g/11oz Fresh Blueberries

1 Lemon zest

For The Frosting

400g/14oz Icing Sugar (Confectioners sugar)

150g/5oz Unsalted Butter at room temperature

3-4tbsp Lemon Juice (from the lemon above)

Making the cupcakes

Preheat the oven to 180C/160C fan, 350F, gas mark 4

First of all add the sugar, salt and butter to a large mixing bowl.
Whisk together until pale and creamy.

Add the vanilla extract and 2 eggs and whisk thoroughly.
Remove 1 tablespoon of flour, for dusting the blueberries later.
Sift in half the flour/baking powder and mix until just combined. I usually do this by hand, or use a low setting on a stand mixer.
Add the remaining egg. Stir briefly before adding the remaining sifted, dry ingredients. Mix until everything is just incorporated.

Keep back enough blueberries to decorate the cupcakes with. Now toss the remaining blueberries in the tablespoon of flour. This will stop them sinking to the bottom of the cupcake whilst baking.
Zest the lemon using a grater or, as I have, a lemon zester. Add to the bowl.
Stir the batter carefully by hand to avoid breaking up the blueberries.

Line a muffin/cupcake tin with 12 cupcake cases.
Using an ice cream scoop fill the cases evenly with batter.

Place the Lemon Blueberry Cupcakes in the middle of the preheated oven.
Bake for 20 – 25 minutes. The cupcakes are baked when they are golden brown and spring back when lightly pressed.
I don’t suggest using a toothpick or skewer to check these particular cupcakes, as they are full of jammy blueberries, the skewer is likely to come out unclean.
As soon as the cupcakes are baked remove from the oven.

Leave the cupcakes to cool in the tin for 10 minutes.
Then place the cupcakes on a cooling rack.

Making the buttercream and icing the cupcakes

Place the icing sugar, soft butter and 3 tablespoons of lemon juice into a bowl.
Whisk thoroughly adding more lemon juice if the frosting is too thick.

The whipped buttercream.
Fit a nozzle of your choice (I used a large star tip) to a piping bag. I then turn over the outside edges and use a large glass or jug to put my piping bag in whilst I fill it with the frosting. I created a swirl pattern with my frosting.

Start at the outside edge and keeping an even pressure on the piping bag ice the cupcake in a circular motion.
Repeat until all of the cupcakes are frosted.

Now it’s time to adorn the beautiful, creamy, frosting with the deep, dark, blue, berries that you reserved.

If not served immediately store in an airtight container. During hot weather refrigerate. Eat within 3 days.

If you have enjoyed this recipe for Lemon Blueberry Cupcakes you may also like these:

Black Forest Cupcakes

FF Lemon Blueberry Cupcakes — Black Forest Cupcakes

Caramac Frosted Chocolate Cupcakes

Fresh Raspberry Frosted Lemon Cupcakes

While enjoying these Lemon Blueberry Cupcakes it is important to me to share. Seeing the pleasure on neighbours and friends faces when you pop round with one of these beauties makes me go all warm and fuzzy inside. Most importantly, it isn’t because of my actions, rather the reaction of seeing the recipient grinning. And, I honestly believe that all food tastes better when shared.

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

Sammie x

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

Marbled Chocolate Bundt Cake

Hello, I’m back after a couple of weeks away with our family, during which we celebrated our eldest daughter’s 16th birthday. Wow, where did those years go! Anyway, I digress. Because it really was a wonderful holiday, especially as we were joined by family for a few days over the birthday celebrations. So, I took my spring form cake tin with me – doesn’t everyone? Star had a maltesers ice cream cake on her birthday, which was knockout! However, now we are home and there are even more family and friends to celebrate Star’s birthday. Since I know her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to make her a Marbled Chocolate Bundt Cake. And you are going to be so pleased I came up with this cake – just look!

And I knew you’d be pleased. Because, this is the second recipe I have made where I use plain flour and add the baking powder separately, it gives more control over the rise of the sponge. Also, I guessed all the quantities for the size of cake (I mean, I did have a rough idea!!). Resulting in this Marbled Chocolate Bundt Cake, a complete success, both visually and in the taste department.

White and milk chocolate drizzled marble cake — Marbled Chocolate Bundt Cake

Birthday Bundt Baking

Most importantly, is the birthday girl herself liking it. Tick box – result! This cake has a wonderfully moist texture, resulting in most of it being consumed on the day of baking. While the drizzled chocolate adds different flavours and texture, sprinkled with edible stars, this cake is a stunner. So, perfect as a Celebration cake.

A slice of swirled chocolate and vanilla sponge. — Marbled Chocolate Bundt Cake slice.

I absolutely am falling in love with Bundt cake pans. And who wouldn’t? Since they give such beautiful detail to the baked cake. Although I was very tempted to put Maltesers into the little dimples on the cake, it looked better with just the drizzled chocolate. Yet, if I was baking my Malted Marbled Chocolate Cake I absolutely would sprinkle a few crushed Maltesers over the top as well. While the possibilities of how to decorate a Bundt cake are endless, with the cake shape lends itself to all sorts of ideas, including leaving the cake plain.

And this pan is so gorgeous. I’m even toying with the idea of making a jelly in it, can you imagine?? Have you ever tried making a jelly in a Bundt tin? I’m guessing you’d have to lightly oil the inside of the pan with a flavourless oil, I think it could totally work. I’ll keep you posted!

Anyway enough about glorious Bundt pans and onto how to make this cake!!

Most importantly, the Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints).

Recipe : Marbled Chocolate Bundt Cake serves 8-10

For the cake:

25g/1 oz Butter – melted

275g/10 oz Unsalted Butter at room temp

275g/10 oz Caster Sugar

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Eggs – free range

275g/10 oz Plain White Flour

2.5 tsp Baking Powder

80mls/3fl oz Milk – Whole or Semi Skimmed

3 tbsp Cocoa Powder

For the decoration:

75g/3oz White Chocolate

75g/3oz Milk Chocolate

Edible gold stars – alternatively use your own choice of decoration.

Preparing the Bundt pan

Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter. — Use a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.

Making the cake batters

Preheat oven to 180C/160C fan oven, gas mark 4, 350F.

Whisk the sugar, butter, salt and vanilla extract until light and creamy.

Crack all the eggs into a jug. Sift the flour and baking powder together in a separate bowl. Start with the dry ingredients add a third to the butter mixture, followed by half of the eggs, beating gently to incorporate the ingredients. Repeat this step. Finally, finish by adding the final third of the dry ingredients and beating to mix. Add the milk and mix to incorporate.

Give the ingredients a good mix with a spatula to ensure everything is well incorporated. — Give the ingredients a good mix with a spatula to ensure everything is incorporated.

Remove half of the cake batter to a separate bowl. This will be the vanilla part of the cake.

Add the cocoa to half of the cake batter. Mix well to incorporate. — Add the cocoa to the remaining half of the cake batter. Mix well to incorporate.

You are now ready to start building your Marbled Chocolate Bundt Cake.

Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter in the Bundt tin. — Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter into the Bundt tin.

Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake. — Next, place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.

Using a wooed spoon handle, gently swirl it through the batter. This will give the marbled effect once baked. — Using a wooden spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.

Baking The Marbled Chocolate Bundt Cake

Please don’t worry if you think there is not enough batter for the pan (I worried), this cake rises beautifully.

Place the cake pan in the middle of the oven and bake for 50-55 minutes.

The cake is baked when it is risen and pulling away from the sides of the pan.

Test with a skewer (I used a bamboo one) by inserting it through the deepest part of the cake. The cake is baked when a skewer comes out clean.

As soon as the cake is baked remove from the oven. Leave to cool for 15 minutes.

Marbled Chocolate Bundt Cake - allow to cool in the tin for 15 mins. — Marbled Chocolate Bundt Cake – allow to cool in the tin for 15 mins.

After cooling for 15 minutes turn your cake out onto a cooling rack. Stand back and admire your beautiful piece of art, I mean cake! Allow to fully cool.

Decorating the cake

Melt the white and milk chocolate in separate bowls. I use the microwave, use whichever method you feel most comfortable with.

NOTE : White chocolate is easy to over heat. So go easy and stir between each heating session!

Marbled Chocolate Bundt Cake - once cooled melt the chocolate ready to decorate your cake! — Marbled Chocolate Bundt Cake – once cooled melt the chocolate ready to decorate your cake!

Marbled Chocolate Bundt Cake - drizzle over the melted chocolate. — Marbled Chocolate Bundt Cake – drizzle over the melted chocolate.

Use a teaspoon to gently drizzle, first the white and then the milk chocolate over the cake. Finally add a sprinkle of gold stars, or decorations of your choice.

Allow the chocolate to set before serving.

This Marbled Chocolate Bundt Cake is a real show stopper. I had to stop myself from adding gold candles, although that would totally work.

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

Maple Syrup Iced Coffee Bundt Cake

FF Marbled Chocolate Bundt Cake — Maple Syrup Iced Coffee Bundt Cake

Caramel Crunch Topped Chocolate Bundt Cake

Chocolate Hazelnut Baked Giant Doughnut

Finally this beautiful Bundt cake is perfect for any celebration, including birthdays and anniversaries. Since this cake has the WOW factor and is best when shared amongst friends, family, neighbours, or work colleagues. Because anyone would have their day brightened with the gift of this cake.

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

Sammie x

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