birthday – Feasting Is Fun

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

Pink Heart Topped White Chocolate Cupcakes

Cupcakes in themselves are moments of happiness. Since it must be impossible to be angry whilst eating a cupcake? And, imagine an entire, miniature cake all to ourselves. Cute and delicious let me share with you these Pink Heart Topped White Chocolate Cupcakes.

Since Valentines Day is only a few days away, creating a beautiful and tasty cupcake seemed a good idea. While I have mentioned in previous posts such as Chocolate Dipped Shortbread Heart Cookies, that every day should be an opportunity to show those we love and appreciate them, February 14th is the day of love. So to celebrate, these white chocolate chip cupcakes frosted with a velvet white chocolate buttercream, finished with a pink chocolate heart, fit the bill perfectly.

FF Pink Heart Topped White Chocolate Cupcakes — Pink Heart Topped White Chocolate Cupcakes

As these delightfully light cupcakes are so pretty they are also perfect for parties, celebrations and of course to serve at a wedding. Because who wouldn’t want to receive one of these cute cupcakes?

While simple and easy to make, this recipe is designed so that novice bakers can follow and bake incredible cupcakes. Also the buttercream is piped without a nozzle, therefore deleting a need for more equipment. Since a plastic freezer bag can double as an icing bag, simply cut off one corner to leave a 1cm opening, this recipe really is for everyone.

Recipe: Pink Heart Topped White Chocolate Cupcakes makes 12

For the Cupcakes:

100g/4oz Unsalted Butter at room temperature

100g/4oz Caster Sugar

Small Pinch 1/8tsp Sea Salt – I use Maldon

2 Large Free Range Eggs

1 tsp Vanilla Extract – I use Nielsen-Massey

2 tsp Whole Milk

100g/4oz Self Raising Flour, alternately use the same quantity of Plain White Flour and add 1 tsp baking powder

50g/2oz White Chocolate Chips

For the Buttercream:

125g/4.5oz Unsalted Butter at room temperature

250g/8.5oz Icing Sugar

150g/5oz White Chocolate suitable for melting

Up to 2 tbsp Whole Milk

Pink Jazzy Hearts available from Amazon

Optional pink/white sugar balls

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

Making And Baking The Cupcakes

First of all, line a muffin tin wth 12 cupcake cases.
Place the butter, sugar and salt into a large bowl.
Whish together until pale and creamy.
Add the eggs and vanilla extract to the bowl. Also, sift the flour (and baking powder if using) into the same bowl.
Whisk the ingredients together adding milk as you whisk. Continue until the mixture is uniform in texture, avoid over mixing as this can cause a tough, baked cupcake.
Add the white chocolate chips and fold into the batter.

Spoon the cake batter into the cupcake cases, dividing it evenly between them.
Place the cupcakes in the centre of the preheated oven and bake for 20-30 minutes.
The cupcakes are baked when they have risen, are golden in colour and spring back from a light touch. An inserted skewer or tooth pick will come out clean.

As soon as the cupcakes are baked remove from the oven.
Allow to cool for 10 minutes in the tin and then transfer them to a cooling rack.
While the cupcakes finish cooling make the buttercream.

Decorating The Cupcakes

Break up the white chocolate and place into a heatproof, microwaveable bowl. Heat on medium for 30 second bursts, stirring after. As soon as the white chocolate starts to melt remove from the microwave. Continue stirring until all of the chocolate has melted. Set to one side to cool slightly.
Place the butter and icing sugar into a bowl. Whisk until just combined.
Pour the melted white chocolate into the bowl and continue whisking, adding milk, a little at a time, to achieve a good piping consistency.
Place the piping bag, without a nozzle attached, into a large jug. The piping bag should have an opening of approximately 1cm.
Fill the piping bag with the white chocolate buttercream.

As soon as the cupcakes are cold they can be decorated.
Keeping even pressure on the piping bag pipe a double swirl on top of each cupcake.
Top each cupcake with a pink heart and add sugar balls if wanted.

The outside of the buttercream will set slightly. So, if you are adding sugar balls, do so immediately after frosting the cupcakes.

Happiness is found in a delicious cupcake!

Serve the cupcakes to those you love and care about. Also share with those people you appreciate. While photographing the cupcakes our postman came to the door, he went away with a cupcake and a smile on his face.

Store these cupcakes for up to 5 days in an airtight container. Refrigerate during warm weather.

If you have enjoyed this recipe for Pink Heart Topped White Chocolate Cupcakes then you may also like these:

Chocolate Dipped Shortbread Heart Cookies

Strawberry Sweetheart Cake

Lemon Lime Gin Heart Bundt Cake

Most importantly these Pink Heart Topped White Chocolate Cupcakes have a simple recipe, available to all bakers regardless of skill level. Because, everyone should be able to create something beautiful and delicious to share with those they love. And, even those who are too shy to say how they feel, or write it in a card, can make a cupcake that says it all. Because, who knows, baking a cupcake could break down awkwardness between someone and their secret love. Ah the romantic in me is running away with itself!

However you spend Valentines Day, I would like to thank each and every one of you who reads, comments and supports Feasting is Fun. Because, you are all very much appreciated, every single day of the year.

So, whatever you are making, baking and creating in your kitchens, have fun creating 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 Vanilla Naked Celebration Cake

Someone once said “A celebration without cake is just a meeting.” How right they were. Whether it is birthdays, weddings, christenings, or any other form of celebration, cakes almost always feature. Hawkshead Relish recently won Small Business Of The Year 2017. After reviewing and using their delicious jams, chutneys and more recently spreads, I am absolutely thrilled for them. To celebrate their award I offered to make a cake featuring their best selling Raspberry and Vanilla Jam. Here is the Raspberry Vanilla Naked Celebration Cake made in celebration of such an amazing achievement.

Three layers of light, vanilla sponge, sandwiched together with vanilla bean buttercream and raspberry vanilla jam. Covered lightly, yet incompletely with the same buttercream. Most of all, giving a very ‘on trend’ semi-naked finish to the cake. Finished with edible garden flowers, from my garden, that reflect the geographic location of Hawkshead Relish, situated in the historic village of Hawkshead within the English Lake District.

Embellish with relish

Using locally sourced ingredients Hawkshead Relish do not use any artificial additives or preservatives. Completely free from nuts, their range is also suitable for vegetarians. Holding 50 Great Taste awards, each product is made in small batches using traditional methods. Resulting in outstanding taste and quality, from a family run business.

Using the Hawkshead Relish motto “Embellish with Relish,” I’ve enjoyed creating recipes using their products. Especially when including them as ingredients in their own right. When creating my Red Onion Sausage Plait, using their Red Onion Marmalade is a vital to the flavour of the finished bake. So unique are the flavours of their chutneys and sauces, they deserve more than to be spooned on to the side of a plate. Since including relish within recipes, a whole world of flavour combinations became unlocked.

Recipe: Raspberry Vanilla Naked Celebration Cake serves 14-16

To make the 3 cake sponges:
275g/10oz Unsalted Butter + 100g/4oz both at room temperature
275g/10oz Caster Sugar + 100g/4oz
3tsp Vanilla Extract – I use Nielsen-Massey
1/4tsp + 1/8tsp Sea Salt – I use Maldon
6 Large Free Range Eggs + an additional 3
275g/10oz Plain White Flour + 100g/4oz
2.5tsp Baking Powder + 1tsp
To make the buttercream:
500g/12oz Icing Sugar
250g/9oz Unsalted Butter softened to room temperature
2tsp Vanilla Bean Paste
2 Jars Raspberry and Vanilla Jam from – Hawkshead Relish
2-3tbsp Very Hot Water from a recently boiled kettle
To decorate the cake:
A selection of organic, pesticide free edible flowers. Both mint and lavender flowers were sourced from our garden.

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

Making and baking the cake:

You will need 3 x 18cm/7″ approx 7cm/2.5″ deep, loose bottom sponge tins. Since most people own only 2 tins, this method is written with that taken into account. Therefore, two separate bakes are included. First of all, making the batter and baking two sponges. Followed by making the batter and baking one sponge. Finally, if you own and have oven space for three sponges to be made and baked together, simply follow the steps, using the total ingredients.

First of all, lightly butter the baking tins. Cover the base in baking parchment.
Into a large bowl add the first amount of sugar, butter and salt.
Whisk together until pale and creamy.
Next add 2 teaspoons of vanilla extract and 6 whole eggs.
Whisk everything together until combined.
Follow by sieving in the flour and baking powder.
Whisk the ingredients together until combined. Always take care not to over beat, or the resulting cake will be tough.
Divide the cake batter equally between 2 greased and lined tins. If using the entire mix divide between 3 tins.
Place the tins in the top and centre of the oven and bake for 40-45 minutes.

When they have turned golden brown and spring back from a light touch the cakes are fully baked.
Remove from the oven, allowing each cake to cool in the tin for 10 minutes before turning out on to a cooling rack.
Wash up one cake tin and follow the steps given to make a single sponge cake.
Make and bake as before. Each of the 3 sponges must be fully cooled before icing.

Building The Raspberry Vanilla Naked Celebration Cake:

During the cake icing process, chilling of the iced cake in a fridge is required. Therefore a cake board, or flat plate is needed for transferring the cake. Also a cake decorating turntable is helpful for ensuring a smooth even finish to the buttercream. Alternatively use a cake stand large enough to accommodate the cake board/plate. A palette knife and large piping bag are also required.

Making the vanilla buttercream:

Into a large bowl add the softened butter and vanilla bean paste.
Sieve the icing sugar into the same bowl.
Add 2 tablespoons of very hot water from the kettle and start whisking the ingredients on a low speed.
Continue whisking until the buttercream has turned very pale and has a light, creamy consistency.
Place the cake board on to the cake stand.
Next, put a small dollop of buttercream on to the centre of the board. Spread the icing so that it is slightly smaller than the diameter of a cake sponge.
Lay the first sponge, flat side uppermost on to the board. The buttercream anchors the cake to the board, providing a stable base.
Spread 4 generous tablespoons of jam on to the cake. Leave a 2cm gap between the jam and the edge of the cake.
Next, take a separate sponge and add a generous dollop/4tbsp of buttercream to the top.
Using a palette knife, spread the buttercream evenly so that it covers the sponge.
Carefully lift and flip the sponge, placing it on top of the jam sponge, buttercream side facing down. See the photos below for guidance.

Repeat the last steps, with the remaining sponge. However, this time the sponge should be placed flat side down. Hence leaving the finished, stacked cake with a natural top.

Creating a (semi) naked effect:

Spoon a generous amount/5tbsp of buttercream on to the top of the cake.
Again, using a palette knife, spread the buttercream so that it covers the top of the cake evenly.
Fill a large, disposable piping bag with the remaining buttercream. Snip the end of the bag to give a 1cm opening. A nozzle is not required.

Covering the side of the cake with buttercream.

The purpose of piping buttercream is to fill in any gaps. Similar to plastering, buttercream is added and then smoothed on to the cake sides. During this process buttercream will be added and then taken off. Resulting in a ‘naked cake’ finish.
Pipe the buttercream in between each layer of the cake, including the base and the cake board. Take care not to get jam mixed with the buttercream.
Holding a palette knife at a slight angle to the side of the cake, slowly turn the cake stand. As the buttercream spreads across the cake it will also accumulate on the palette knife. Scrape the palette knife against the side of the butter bowl to remove any excess.
Continue turning the cake, piping buttercream on to any bare spots, until the sides of the cake are roughly covered. See bottom left photo above.

Creating a smooth finish:

The next stage is creating a smooth, even finish across the entire cake.
Fill a jug with very hot water. Wipe any buttercream from the palette knife and then place it in the hot water. Since the heat of the knife melts buttercream, it is very helpful in creating the smoothest finish.
Remove the palette knife, wipe off any water and then hold it flat against the side of the cake. Rotate the cake slowly. When you start to feel a dragging sensation, turn the knife over and repeat. Creating a completely smooth cake requires a lot of repetition of these steps. Repeat until the sides of the cake are smooth.
Now use the same technique for smoothing the cake top. As soon as the cake top is smooth, run a hot palette knife around the outside of the top cake layer. Creating a smooth top and sides is the aim.
While it is tempting to keep going, there does come a point at which the cake is satisfactorily smoothed. Part of the beauty of naked cakes, is their imperfect finish.
Clean off any buttercream on the cake board.

Chill the cake, uncovered, in the fridge for an hour. Chilling sets the buttercream prior to decorating.

Decorating the cake using fresh, edible flowers:

If using fresh flowers it is important to decorate the cake on the day it is to be served.
While the cake is chilling prepare the flowers for decoration. Remove lower leaves on stalks and trim flowers so that they can sit on top, or to the side of the cake.
Decorate using your chosen flowers. It is important to consider the cake from every angle when adding the flowers.

Finally the Raspberry Vanilla Naked Celebration Cake is ready to be served.

Store any leftover cake, floral decorations removed, in an airtight container, ideally refrigerated and eat within 3 days.

If you have enjoyed this Raspberry Vanilla Naked Celebration Cake recipe, you may also like these:

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Strawberries And Cream Cake

Strawberries and cream sponge cake — Strawberries And Cream Cake

Chocolate Honeycomb Sponge Cake

Celebrating a event, such as Hawhead Relish’s achievement, with cake, marks the occasion as special. Also, other desserts such as cheesecakes and pavlova’s can make an impressive alternative. Especially as different dietary requirements may need catering for. All the Pavlova recipes created for Feasting is Fun are specifically gluten free, for that very reason. Because, including as many people as possible in a celebration is so important to me.

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

Sammie xx

Hawkhead Relish kindly gifted me the jam used in this recipe. All opinions, views, content including photography are my own. No part of this post may be reproduced without the express written permission of its owner. Please see my Disclosure Policy.

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut, perfect any time of the year. Most especially when shared with friends and a great cup of tea. Recently having seen a list of the most popular cakes depending on season, there wasn’t any surprise when Lemon Drizzle made all four lists.

Lemon Drizzle A National Favourite

Since this week is National Doughnut Week, a baked giant doughnut was the desired way to celebrate in our home. Honestly though, it’s never difficult eating a doughnut! Still this had to be a celebratory doughnut. As mentioned before, lemon drizzle is not only the Nation’s favourite, it is ours too, here at home.

Large baked lemon doughnut filled with whipped cream and topped with a lemon drizzle icing. — Lemon Drizzle Whipped Cream Filled Giant Doughnut

Light, lemon sponge, filled with the best lemon curd from Hawkshead Relish piped, whipped cream. Topped with another deliciously lemon sponge and then drizzled in fresh lemon icing. Finally, finished with colour co-ordinating sprinkles, for fun and added crunch.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut — The whipped cream cuts through the delicious tart lemon flavours.

Giant Doughnut Or Sandwich Cake?

The silicone moulds needed to bake this giant doughnut are available online, Amazon or from Lakeland. Inexpensive and easy to use, I can guarantee you will not regret buying. Alternatively, this doughnut can also be baked in two 7-8″ sandwich, cake tins. Perhaps add the moulds to a birthday or Christmas list?

Due to the flavour and presentation of this bake, it is perfect to serve for dessert, or any time you have friends or family pop round.

Recipe: Lemon Drizzle Whipped Cream Filled Giant Doughnut serves 8-10

200g/7oz Unsalted Butter softened to room temperature – plus a little extra to grease the moulds

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

1 Large Lemon scrubbed clean – zest of whole lemon and juice of half used in the Sponge batter

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

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

Making And Baking The Lemon Doughnut Halves

First of all, grease the silicone moulds well, with softened butter.
Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
Divide the mixture between the two moulds and place them on separate baking trays.
Place the baking trays, evenly spaced in the preheated oven.
The doughnut sponge will take between 30 and 40 minutes to bake.
The sponge is baked when golden in colour and springs back from a light touch.
Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
While the sponges are cooling, the lemon drizzle icing can be made.

Decorating The Lemon Drizzle Whipped Cream Filled Giant Doughnut

Weigh the icing sugar into a bowl containing the juice of half a lemon.
If desired add the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
Place the bottom doughnut sponge, flat side up on a serving plate.
Spoon the lemon curd on top and spread with a knife so that it covers evenly.
To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
Now place the top of the doughnut evenly on to the base.
Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
Scatter sprinkles over the drizzle icing while it is still wet.

Serve this delicious doughnut chilled and with a smile.

If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:

Strawberry Whipped Cream Giant Doughnut

Chocolate Hazelnut Baked Giant Doughnut

Raspberries and Cream Giant Doughnut

I hope these delicious recipes have shown how versatile the silicone doughnut moulds can be?

The gluten free recipe for the Strawberry Doughnut, also works well for both the Raspberry and Lemon Drizzle doughnuts. Please ensure that any decorations, baking powder are certified gluten free. I am sure that anyone on a restricted diet, would be thrilled with a giant doughnut as a birthday cake!

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. Pleased see my Disclosure Policy.

National Doughnut Week is 11-18 May 2019. And proceeds from doughnuts sold during this week are donated to The Children’s Trust, which supports children with brain injury. Why not bake some doughnuts and take them to work, selling slices to colleagues and donating the proceeds?

Raspberry Coulis Drizzled Mixed Berry Pavlova

A very Happy New Year to all of my readers. And I hope this coming year brings good health, peace, love, lots of fun and feasting. So, I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. And, with that in mind I have a beautiful dessert recipe for you that is a complete knock-out. Why not celebrate with my Raspberry Coulis Drizzled Mixed Berry Pavlova?

This pavlova has a delicious combination of textures and flavours. First of all, the crunchy meringue shell hides a marshmallow inner, which is draped in thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Resulting in a tastebud sensation with each mouthful. A truly elegant dessert that is light and also fulfills that need for something sweet at the end of a meal.

Fruit topped meringue dessert with indoor sparklers for celebrating. — Indoor sparklers add a celebratory element.

Pavlova And Mixed Berries – Dessert Heaven:

While beautifully adorned with fresh, ripe berries, the sweetness of this pavlova is complimented by the raspberry coulis, which is quick and easy to make, and utterly transforms the flavour of the finished dessert. As well as adding to the aesthetic of this stunning pavlova. While the coulis cuts through the richness of the cream, providing balance against the sweetness of the dessert.

Making Pavlovas is not difficult, requiring only a whisk and patience. Yet, the reward they give, in return for effort, is outstanding. And, any cracks that may develop are easily covered with cream and the meringue can be topped with any fruit desired such as my Winter Fruit Topped Pavlova. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.

This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensures this is no ordinary dessert. A fabulous celebration of the year passed and the new year to come.

Recipe: Raspberry Coulis Drizzled Mixed Berry Pavlova serves 8

For the Pavlova:

4 Large Free Range Egg Whites at room temperature

1tsp Lemon Juice

200g/7oz Caster Sugar

1tsp White Wine Vinegar

1tsp Cornfour – certified gluten free I use Doves Farm

400ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

Berry Topping

450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary

For the Coulis

200g/7oz Raspberries

1tbsp each of Fresh Lemon Juice and Tap Water

1tbsp Caster Sugar

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

Making The Pavola:

First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.
Next in a scrupulously clean large bowl add the 4 egg whites.
Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on medium – high until the meringue is shiny and glossy. Rub a little of the meringue mixture between your thumb and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.
Next, while still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.
Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.
Using a clean, metal spoon, scoop the meringue on to the centre of the circle marked baking parchment.
Continue with a pallet knife, spreading the mixture evenly to form a disc, building up the sides so they are slightly raised.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova — Creating the Pavlova shell.

Baking The Pavlova Base:

Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3, 325F.
Bake for 1 hour and 15 minutes and DO NOT open the oven door while baking.
As soon as the baking time has elapsed the oven off and allow the pavlova to cool completely in the oven. Also, cooling the meringue slowly in the oven helps reduce any cracking.
Tip: Make the pavlova the night before it is needed, then cool overnight in the oven.

Making The Raspberry Coulis:

To make the coulis, tip the raspberries, lemon juice, water and sugar into a small saucepan.
Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. As soon as the mixture has bubbled to a boil, turn the heat off.
Strain the raspberry mixture into a heatproof bowl, through a sieve. And then press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.

Assembling The Raspberry Coulis Drizzled Mixed Berry Pavlova:

Note: For best results, assemble the Pavlova no more than 3 hours ahead and keep chilled in a refrigerator.

Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.
Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.
Spoon over the thickened cream so that it fills the central well in the pavlova.
And then add the prepared berries, arranging so they look attractive.
Finally, drizzle over the raspberry coulis, encouraging it to drip down the sides of the Pavlova.
Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!

A delicious, refreshing dessert, that is a wonderfully light way to celebrate and makes a great change from cake.

Store any remaining Pavlova in the fridge and eat within 24 hours.

If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:

Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

Strawberry Eton Mess

Pavlovas are a favourite of mine, because they are extremely forgiving as a dessert. And, even if they crack and crumble beyond repair, switch to making an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.

And as this recipe is easily made gluten free, it is a great way of serving dessert, without excluding people who have dietary restrictions. Most importantly at Feasting is Fun, the aim is to create recipes that more people can share and enjoy. And, on that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.

Finally, whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation

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 Heart Cake

If you love someone and they love chocolate then THIS is the cake to bake for them my Chocolate Heart Cake. So, my hubby’s birthday was at the start of the year AND I didn’t make him a birthday cake.

While we still had nearly a whole Christmas cake left, we also had chocolate, in all it’s delicious forms, everywhere. Yet my hubby wanted a chocolate cake for his birthday. And I was struggling with the chocolate remnants of Christmas past that were, increasingly, threatening to take over every cupboard and side table in the house.

Breath……in……..and…..out.

Phew I was in danger of being ~~over~~ dramatic there?

What a difference a week makes.

Finally, three teenagers and hubby had made significant inroads on the chocolate abundance. Finally, it was time to bake a cake. Most importantly a chocolate cake!

It was late. Delayed. Belated. Not on time.

There was no getting away from it. As soon as possible I needed to pull out all the stops and come up with an I Love You and I’m sorry it’s late, birthday cake.

And I’m pretty sure I nailed it with this fudgy, moist, rich, Chocolate Heart Cake.

Too near Christmas and this cake would have been too much. Since it is deeply chocolatey cake, slathered in a smooth, yet decadent chocolate ganache, accented with little white chocolate hearts. Because this Chocolate Heart Cake is perfect for all true chocolate lovers.

Cake that’s worth the wait

And fortunately for me, my wonderful husband was happy to wait for his cake. Because, not only is he the one and only true love of my life, he is the kindest, most patient, loving man I have ever known.

So girls, don’t settle for second best, or not give proper attention to the man you are with, in the hope that someone better will rock up. As soon as you find someone who loves you, for you, with all their heart, hold on tight and never let go.

Just sayin’.

Back to all matters cake. While I was going to wait until Valentine’s Day to post this recipe, I remembered my heart tin, which I bought very cheaply, in the January sales last year.

So, if you like this cake, want to make it and see a heart tin in the sales, grab that bargain!

Recipe: Makes 1 Chocolate Heart Cake – serves 10-12

225g/8oz Unsalted Butter at room temperature, plus a little extra to grease the tin

225g/8oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

4 Large Eggs – I use free range

150ml/5fl oz Sour Cream

1tsp Vanilla Extract I use – Nielsen-Massey

125g/5oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

75g/3oz Dark Chocolate

75g/3oz Milk Chocolate

150ml/5fl oz Double Cream

50g/2oz White Chocolate

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

Making the cake

First of all grease the tin and line with baking parchment.
In a large bowl whisk together the butter and sugar until pale and fluffy.
Crack the eggs into a jug, gently whisk to break up. Add the sour cream and vanilla extract to the eggs and stir to combine – wet ingredients.
Weigh the flour, cocoa powder, baking powder and salt into a sieve – dry ingredients.
Sift one third of the dry ingredients into the creamed sugar and butter.
Add half of the wet mixture to the bowl. Mix gently until combined.
Repeat the addition of dry and wet ingredients.
Mix until combined and then slowly mix in the last of the dry ingredients.
Spoon the cake batter into the tin and smooth the surface.

Place the cake into the oven and bake for approximately an hour.
The cake is baked when it springs back from a light touch.
Don’t worry if there is a slight jiggle to the cake, as long as it springs back when pressed.
As soon as the cake is baked remove from the oven.

Leave the cake to cool for 30 minutes in the tin.

Chocolate Heart Cake turn the slightly cooled cake out, bottom side up, onto a cooling rack. — **Chocolate Heart Cake**

Turn the cakeout of the tin and place bottom side up on a cooling rack.Take care when turning this cake out, as it is very moist, with an almost ‘brownie like’ texture.
Allow the cake to cool completely before decorating.

Decorating the cake

Place the double cream, milk and dark chocolate into a heat proof bowl set over a double boiler see here for detailed photos.
Stir constantly, removing the bowl from the heat when the chocolate is two thirds melted. Keep stirring until all the chocolate is melted into the cream.
Set aside until slightly cooled and thickened.
Place the Chocolate Heart Cake onto a board or cake stand.

Pour the slightly cooled and thickened chocolate ganache on to the cake.
Smooth the ganache over the cake, using a spoon or palette knife, allowing it trust cover the sides.

I used the back of a spoon, however, a palette knife would have given a smoother finish.
Melt the white chocolate, in a small heatproof bowl, in the microwave, set to medium. Zap in 20 second bursts, stirring after each one, until the chocolate is two thirds melted.
Remove from the microwave and continuously stir until the chocolate is melted and smooth.
Starting at the centre of the heart dip, drip, using a teaspoon, a small circle of white chocolate onto the cake. Approx. 1cm diameter.
Using a cocktail stick and starting just above the circle, drag the stick through the white chocolate to create a wispy heart accent.

Add as many heart accents as you like. Although the finished cake will look better if decorated in a symmetrical pattern.
Finally, move the cake to a cool place to set. During warmer months refrigerate.

Most importantly, my husband was thrilled with his birthday cake.

Also it not only looked fantastic, but tasted deeply chocolatey too!

If you have enjoyed this recipe for Chocolate Heart Cake here are some others you may like:

Chocolate Sparkle Cake

FF Chocolate Heart Cake — Chocolate Sparkle Cake

Marbled Chocolate Bundt Cake

Malted Marbled Chocolate Cake

So, 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 replicated without the written permission of the owner. Please see my Disclosure Policy.

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.

Lime Coconut Blossom Bundt Cake

Hi, I hope you’ll agree, this Lime Coconut Blossom Bundt Cake is so pretty?

One of my very best friends has recently celebrated her birthday. While she was away, I decided to bake her a cake upon her return.

Now this wonderful lady loves coconut and lime and most importantly cake!! So I knew what flavour to bake, I just had another, BIG decision to make.

And I have a confession.

Since I have fallen in love with Bundt tins.

Finally, I’ve said it!!

Lime Coconut Blossom Bundt Cake a beautiful birthday cake www.feastingisfun.com — **Lime Coconut Blossom Bundt Cake** a beautiful birthday cake www.feastingisfun.com

They give such amazing beauty and detail to cakes, without any extra effort from the baker. That’s got to be a good thing. Right??

Such is my admiration for them, I am now the proud owner of 6 new Bundt tins – as well as the 3 I already owned. Some may call it an obsession, I prefer – variety!!

Each tin is different. One is heart shaped, another square and the one I chose for my friend is called Blossom.

Lime Coconut Blossom Bundt Cake the lime drizzle perfectly compliments the coconut based cake www.feastingisfun.com — **Lime Coconut Blossom Bundt Cake** the lime drizzle perfectly compliments the coconut based cake www.feastingisfun.com

Depending on how you look at it, the tin has layers of petals or leaves. I’m not really fussed wht they are (petals I think – I know I’ve just contradicted myself!!), just that the tin itself is beautiful.

I had these gorgeous, rice paper flowers and simply knew they were going on the cake. That and green glitter. My friend’s favourite colour. A gorgeous lime green that totally complemented the lime drizzle I used to decorate the cake.

You, of course can use whatever decorations you like. The drizzle on it’s own looked absolutely beautiful on this Lime Coconut Blossom Bundt Cake. Or tiny little sugar paste flowers on each of the petals.

Yes I’ve decided they are petals!!

Lime Coconut Blossom Bundt Cake it tastes as good as it looks www.feastingisfun.com — **Lime Coconut Blossom Bundt Cake** it tastes as good as it looks www.feastingisfun.com

For a child, firstly I would definitely leave out the Malibu, then I would love to put little fairies, peeking out from under the flowers. Ooh let your creative imagination run wild!!

Recipe : Makes one Lime Coconut Blossom Bundt Cake

275g/10oz Unsalted Butter at room temperature (plus a little extra for greasing the tin)

275g/10oz Caster Sugar

5 Large Eggs – I use free range

275g/10oz Plain White Flour

2 1/2 tsp Baking Powder

1/4 tsp Salt

100g/4oz Dessicated Coconut

3Tbsp Malibu – coconut flavoured rum (can substitute with milk)

2 Limes

200g/7oz Icing Sugar

Rice paper flowers, green edible glitter, or decorations of your choice.

Method : Preheat the oven to 180C/160C fan

If not using a 10 cup Nordicware Bundt tin, grease and line a 10″ springform cake tin.

This is the Nordicware Blossom Bundt Tin which I used.

Using a pastry brush and some melted butter completely grease the inside of the Bundt tin.

Cream the butter and sugar together, until pale and fluffy.

Starting and finishing with the sifted dry ingredients (flour, baking powder and salt), add one third of the dry ingredients, whilst slowly mixing.

Next add half of the eggs (I pop them in a small jug and lightly mix them first), continuing to mix on a low speed.

Repeat again and then add the last third of the dry ingredients and mix in.

Zest 2 limes. Either using a zester, which gives long, thin, green strips, or by finely grating the zest.

Add the Malibu or milk to the bowl and mix in.

Add the coconut and lime zest. Fold into the cake batter.

Spoon the cake batter into the Bundt tin. Rap the tin on the work surface a couple of times, this will release any trapped air bubbles.

Place the tin into te preheated oven and bake for an hour, or until a skewer, inserted into the deepest part of the cake, comes out clean.

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

Lime Coconut Blossom Bundt Cake turn the cake out onto a baking rack. — **Lime Coconut Blossom Bundt Cake** turn the cake out onto a baking rack.

Lime Coconut Blossom Bundt Cake place the cake on a board or cake stand. — **Lime Coconut Blossom Bundt Cake** place the cake on a board or cake stand.

Place the icing sugar into a bowl. Juice the limes and then add enough juice to the icing sugar to form a glaze that just drips from a spoon – I needed all the juice from both limes.