Celebration – Feasting Is Fun

Maltesers Popping Candy Cupcakes

While thinking of what to name this blog, I wanted to express, succinctly, what cooking, baking, eating and sharing meant to me. Feasting is fun sums all of these things up perfectly. Eating a slice of toasted, homemade bread generously spread with butter, for breakfast is a feast in itself. As much as sitting around a groaning, food laden Christmas dinner table, laughing at cracker jokes with family and friends. While adding a twist to recipes that brings the unexpected. Fun! Maltesers Popping Candy Cupcakes fulfill everything Feasting is Fun stands for.

Cupcake – an entire cake to yourself

Vanilla sponge cupcakes topped with a swirl of vanilla buttercream and finished with a trio of Maltesers and a sprinkling of chocolate covered popping candy. A pretty, sweet treat that delivers a fun surprise. Popping candy is such a fun addition to any bake. Especially if you don’t warn those parting in this feast. Food that is fun is certainly the best kind.

Since these cupcakes are so easy to make, with no complicated techniques, they can be whipped up, literally, in moments. The recipe makes 12 cupcakes, which is perfect for a quick bake. Yet, it is easily doubled to cater for larger celebrations, such as birthday parties, or cheering up work colleagues on a Monday morning. Most of all, they are utterly delicious, with extra fun sprinkled on.

While the suggestion isn’t to bake and eat cupcakes everyday, I also strongly believe that a special occasion is not the only reason needed to make and eat them. Coffee mornings, the end or indeed middle of an audit at work, showing appreciation, are all good reasons to bake. Most especially bake these fun, tasty, flavour exploding cupcakes.

Recipe: Maltesers Popping Candy Cupcakes makes 12

Cupcakes:

100g/4oz Unsalted Butter softened to room temperature

100g/4oz Caster Sugar

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

100g/4oz Plain White Flour

1tsp Baking Powder

Buttercream:

300g/12oz Icing Sugar

1tsp Vanilla Extract

175g/6oz Unsalted Butter at room temperature

1.5tbsp Very Hot Water

Maltesers and Chocolate Covered Popping Candy to decorate.

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

A quick note: When using coloured cupcake cases it really is worth choosing a good make. The cases used here are from a mixed set by Kitchen Craft. During the baking process they do not bleach and lose their colour. Also, I recommend a #2D drop flower decorating tip available from Wilton. This tip creates deep swirls when piping and is ideal for creating a piped rose.

Making the cupcakes

First of all, line a deep cupcake or muffin tin with cupcake cases.
Next into a large bowl add the butter, sugar and salt. Whisk until fully combined, light and creamy.
Add the vanilla extract and whisk thoroughly.
Now add the eggs, flour and baking powder. Whisk slowly until everything has come together and no lumps are present. Over whisking will create a tough cake crumb.
Scoop a dessert spoonful of cake batter into each cupcake case.
Place the cupcakes into the centre of the preheated oven and bake for 25-30 minutes.

FF Maltesers Popping Candy Cupcakes — Making the vanilla cupcake batter.

The cupcakes are baked when they are golden in colour and spring back from a light touch.
As soon as they are baked remove from the oven.
Transfer the cupcakes to a cooling rack.
While the cupcakes are cooling make the buttercream frosting.

Making the frosting and decorating the cupcakes

Into a large bowl add the icing sugar, butter, vanilla and hot water. Whisk together until very light and creamy.
Transfer the whipped buttercream to a piping bag fitted with a #2D Wilton piping tip.

As soon as the cupcakes are completely cooled they can be decorated.
Starting in the centre of a cupcake pipe a swirl in the shape of an ‘e’. Continue round creating a rose. Continue piping around and up for a deeper buttercream topping.
Place 3 Maltesers on to each cupcake.
Finally, sprinkle chocolate covered popping candy over the buttercream.

During warmer weather place the cupcakes into the fridge for an hour. Allowing the frosting to set. Especially if you plan to transport them.

Serve as they are, with a smile.

Store in an airtight container and eat within 5 days. During warmer weather keep refrigerated.

If you have enjoyed this recipe for Maltesers Popping Candy Cupcakes you may also like these:

Caramac Frosted Chocolate Cupcakes

Coconut White Chocolate Snowball Cupcakes

Coconut White Chocolate Cupcakes — Coconut White Chocolate Snowball Cupcakes

Marasachino Cherry Chocolate Drizzle Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

Cupcakes have withstood time and not lost their appeal. Since they are individual, whole cakes, who wouldn’t enjoy one? Available in an endless number of flavour and frosting combinations, they are perfect for sharing. Also, they are easier to handout and share, in some cases, than a large, cut cake. However you enjoy them, remember that they always taste better when shared.

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

Sammie xx

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

Smarties Chocolate Mini Egg Ice Cream

Easter is just over a week away. Will the sunshine break though as it has today, or not? The reason I ask is directly related to this Smarties Chocolate Mini Egg Ice Cream. Will a cold wet day force us to enjoy it inside, or better still, will we sit outside, in the warmth of the sun, munching on ice cream filled cones? I know where I’d rather be!

As Smarties mini eggs are not available all year round, yet this ice cream deserves to be made more often than Easter, here’s a solution. Simply use the same weight of regular Smarties. Since they don’t need to be chopped, making the ice cream will be even easier. Although, it isn’t a difficult recipe to make at all.

Suitable for both adults and children, a larger batch means that there is more to go around. Extra mini eggs on top of each serving show what is in the frozen treat and add to the fun. Since Easter is a time for celebrating, what better time to make this ice cream. Finally an ice cream maker makes the whole process simple and easy. I recommend Andrew James ice cream maker.

Recipe: Smarties Chocolate Mini Egg Ice Cream makes approx. 1L

400ml Double Cream

400ml Whole Milk

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

6 Large Free Range Egg Yolks

1.5 tsp Corn Flour – I use Doves Farm

6 tbsp Caster Sugar

150g Dark Chocolate

2 x 100g Packs of Smarties Mini Eggs

Method:

Ensure the frozen part of your ice cream maker has been in the freezer for a minimum of 24 hours, or according to manufacturer’s instructions.

Detailed step by step photographs can be found here Very Vanilla Ice Cream

First of all, Place the milk and cream into a heavy bottomed saucepan, over a medium heat.
Now add the egg yolks, vanilla bean paste, corn flour and sugar into a large, heatproof bowl. Whisk the egg yolks with the other ingredients, starting slowly and increasing in speed, until thoroughly combined.
As small bubbles appear around the rim of the hot liquids in the saucepan remove the pan from the heat. This is called the scalding point.
With the whisk on low, pour the hot liquid into the egg mixture slowly. Continue whisking until thoroughly combined. Pour the egg custard mixture back into the saucepan, placed over a low heat.
While the custard is heating stir with a wooden spoon and quickly wash up the bowl
Place the chocolate into the base of the bowl. While stirring the custard also place a sieve over the bowl.
When the custard starts to bubble and coats the back of a wooden spoon it is cooked. Remove at once and pour through the sieve, on to the chocolate in the bowl.

As the custard base moves through the sieve, any lumps are filtered out.
Remove the sieve and stir the hot custard. As the custard melts the chocolate it will become visible. Continue stirring until all of the chocolate has melted.
Place cling film directly on top of the hot custard. This will stop any skiing from forming.
Move the bowl to a cool place. Once cooled to warm, place the bowl in the fridge.
While the chocolate custard is chilling the Smarties can be prepared.
Carefully chop one whole packet of mini eggs in half and tip them into s bowl containing a packet of whole smarties mini eggs.
When the chocolate custard is cold, set up the ice cream machine according to manufacturer’s instructions.
Pour the chocolate custard through the specific whole in the covering. For my machine, the paddle needs to be turning first.
Allow the ice cream to churn until it is softly set. Similar consistency to whipped ice cream.
Once this point has been reached, turn the machine off and remove the paddle.
Transfer the chocolate ice cream into a freezer proof tub with an air tight lid.
Now add all of the mini eggs, both chopped and whole. Gently stir to mix in the mini eggs. Then clamp on the lid and place into the freezer, where it will freeze completely.

Leave the ice cream to freeze solid. Overnight is ideal.
To serve, remove the ice cream from the freezer 20-30 minutes prior to scooping. As this ice cream doesn’t have any additives to keep it soft, leaving it on the side prior to serving allows it to soften.
Scoop the ice cream into cones or bowls. Also, sprinkle over a few extra mini eggs or Smarties.

These bowls of ice cream are bound to produce lots of smiles.

Store in the freezer for one month.

If you have enjoyed the recipe for Smarties Chocolate Mini Egg Ice Cream then you may also like these:

Chocolate Rolo Ice Cream

Lemon Ripple Ice Cream

Chocolate Honeycomb Ice Cream

Homemade ice cream is unique. Since you can change the flavours to whichever you prefer. Also, the convenience of having an ice cream maker allows you to make ice cream whenever you want.

Whatever you do this Easter, I hope that you take a moment to pause and remember it’s true meaning. Please see Important Stuff

Sammie xx

Please note: The chocolate ice cream by itself is gluten free, providing gluten free corn flour is used. However, the min smarties eggs do contain gluten.

Steamer Trading Host Mother’s Day Afternoon Tea

Mother’s Day will soon be upon us. Sunday March 26th 2017 here in the U.K. To help celebrate Mothering Sunday, Steamer Trading asked me to help them set up an Afternoon Tea. I jumped at the opportunity, knowing that the quality and variety of kitchen and cookware they sell is outstanding. While also confident that some easy bakes would partner perfectly with beautiful table and bakeware. See for yourself how Steamer Trading Host Mother’s Day Afternoon Tea.

Homemade cakes and treats always taste much better than shop bought. If, however, baking is an area where confidence is lacking here’s the perfect solution. Buy a few pretty cakes and then make the scones, Super Light Scones . Since this recipe is the easiest on Feasting is Fun and guaranteed to bring a smile to Mum’s face. Add a pot of luxurious clotted cream and strawberry jam to turn this Afternoon Tea into a real feast!

Afternoon Tea Needs A Tea Set

No Afternoon Tea is complete without a beautiful tea set. Having been sent a Burleigh Felicity Teapot I decided to start a collection. Tea cup and saucer, large dinner plate, side plate, pasta bowl and finally a sugar bowl. All bought to start my own collection. As a result I am now building a complete set. The pattern and style have a timeless quality and style.

Putting Afternoon Tea On Display

Within the items sent to me is this Domed Slate Cake Stand. Perfect for keeping bugs out and cakes fresh. Since the slate cake stand also stands alone, the wooden base and dome may also be used to display another tasty item. Maybe cheese and crackers. Most of all, the packaging keeps the cake stand and dome well protected between use. While the slate is sturdy and creates a solid background on which to display the cakes.

Baked And Served With Love

Pictured above is Sophie Conran Cake Server. Highly polished, with a simple, smooth design. As beautiful sitting on the table as it is practical in serving the Heart Shaped Strawberry and Cream Victoria Sponge Cake. Baked using the Springform Heart Tin. In addition to baking cakes, because of the springform element, this tin would be especially good for creating cheesecakes.

Afternoon Tea table laid out with cakes, tea, flowers, fruits and chocolates. — A beautifully laid out Afternoon Tea.

Bowls of fresh strawberries with both large and smaller vases of flowers enhance not only the table setting, but add to the special theme of Mother’s Day. Also, they can be wrapped up, alongside any leftover cakes and scones, for Mum to take home with her. As a result Mum receives a double treat. After all, Mother’s Day is a special day, set aside to thank Mothers.

Bite Size Cakes

Since being sent Masterclass Mini Muffin Tin, I made tiny, pixie cupcakes. Turkish Delight in flavour, their larger cupcake cousins were also baked. Impressed with the strength, non stick coating and durability of the mini muffin tin, I will definitely look to this brand for larger fairy cake and cupcake tins.

Finally, no Mum, or Afternoon Tea is complete without a touch of chocolate. Chocolate Drizzle Cake Squares are easy to make and even easier to eat!

Recipe: Chocolate Drizzle Cake Squares makes 15

175g/6oz Unsalted Butter – softened

175g/6oz Caster Sugar

1/4tsp Salt – I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Good Quality Cocoa Powder

125g/4.5oz Plain White Flour

1.5tsp Baking Powder

200g Bar Each of Milk and White Chocolate

Making And Baking The Chocolate Cake Squares

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

Lightly grease, with butter a 28cm x 20cm x 5cm ( 12″ x 8″ x 2″ ) tin and line the base with baking parchment.
In a large bowl add the butter, sugar and salt. Whisk until pale and fluffy.
Next add the eggs, vanilla extract and milk. Then sift in the cocoa, flour and baking powder on top. Whisk slowly until all of the ingredients are combined.
Spoon the chocolate cake batter into the prepared tin. Smooth the batter so that it fills the tin evenly.
Place the tin in the centre of the oven and bake for 25-35 minutes.
The cake is baked when it springs back form a light touch. It will also be coming away for the sides of the tin.
As soon as the cake is baked remove the tin from the oven and set to one side to cool.
When the cake has cooled, tip out on to a parchment lined, flat board.
Remove the parchment from the base of the cake and for afternoon tea portions, slice the cake into 15 x 2″ (5cm) squares.

Decorating The Cake Squares

Place the cake squares on a cooling rack placed over a large baking tray.
Into separate, heatproof, microwaveable bowls, break up the white and then the milk chocolate.
Place one bowl at a time into the microwave. Heat for 30 seconds at a time, stirring after each zap.
When both the white and milk chocolate are completely melted transfer into 2 medium disposable piping bags.
Start with the milk chocolate, snip the very end of the piping bag off leaving a small hole. Pipe in a zigzag pattern across all of the chocolate cake squares.
Turn the baking tray and pipe as before, except you will now be piping across the chocolate milk, forming a criss-cross pattern.
Allow the chocolate to partially set and then transfer the chocolate squares to a clean piece of baking parchment, on a tray and leave to one side to set. Note – in warmer weather it may be necessary to place in the fridge for a few minutes to allow to set.
Store in a baking parchment lined container, using parchment to separate layers.
These Chocolate Drizzle Cake Squares will last up to 4 days in an airtight container.

FF Steamer Trading Mothers Da Afternoon Tea — Chocolate Drizzle Cake Squares perfect to serve with Afternoon Tea.

Different types of cake provide a beautiful setting and greater sense of variety.

Afternoon Tea table set out. — Steamer Trading Host Mother’s Day Afternoon Tea

Finally Remember

While the tableware and homemade goodies look beautiful set out for Aternoon Tea, here are some added little touches that take it to the next level.

Doillies – in contrasting and complimenting colours.

Fresh flowers – placed in large and/or small vases. Clean jam jars make inexpensive vases and flowers picked from the garden can look beautiful.

Rose petals – one rose had a limping flower head. Break off the petals and scatter around the table.

Bowls of fresh fruit. Strawberries are always popular and provide balance to the cake and scones.

Cellophane bags of truffles, tied with a complimenting ribbon, add an extra wow factor.

Lastly, don’t panic. Relax, enjoy yourself and your Mum will too. And, if you can’t bake then buy the cakes. Afternoon Tea on Sunday 26th March is about celebrating Mother’s. Your Mum, important female figures in your life, will be thrilled and honored that you took the time to celebrate them, with Steamer Trading helping you to Host Mother’s Day Afternoon Tea.

Afternoon Tea table laid out. — Afternoon Tea

I hope that you have enjoyed Steamer Trading Host Mother’s Day Afternoon Tea, here are some recipes you may also enjoy:

Maraschino Cherry Chocolate Drizzle Cupcakes

Iced Bakewell Tart

Chocolate Vanilla Viennese Finger Biscuits

So, whatever you make, bake and create to celebrate Mother’s Day, have fun enjoying you feast.

Sammie xx

Steamer Trading gifted me the five items directy linked to their site. All opinions, views, content and photography are my own. I was not paid for writing this post. Please see my Disclosure Policy.

Dundee Fruit Celebration Cake

Today’s post is a celebratory one. Since our son turned 14 yesterday. While enjoying everything about celebrating his birthday, from blowing up balloons, hanging fairy lights, presents, cards, seeing family. Aside from seeing his Auntie, he really looks forward to his birthday cake. Since he’s not a huge fan of icing, although he loves Christmas cake, after much discussion he decided on this Dundee Fruit Celebration Cake.

Since he would happily eat Christmas cake every single day, this seemed to be a good compromise. Rather than soaking the dried fruit in an alcoholic concoction, as is needed for Christmas cake, this Dundee Fruit Celebration Cake is easily made in one day. Although as much as I enjoy making Christmas cake, usually with our son’s help, having it throughout the year, would make it less of a special event.

A Lighter Fruit Cake

Dundee Fruit Celebration Cake is a lighter fruit cake, filled with raisins, sultanas and in this recipe, glacé cherries. Because recipes differ I am unsure as to how authentic their addition is. However, in our home their presence in any fruit cake is a must. Alternatively, simply leave them out if you aren’t a fan and add more dried fruit.

Since baking a fruit cake without spices allows the other flavours in the cake to come through. So, taking my first bite the freshness of the lemon hit with the warmth from the sherry, creating a deliciously moist cake. While the cherries and fruit add to the overall flavour, the almonds, in contrast, provide a delightful crunchy topping. Resulting in a perfectly balanced cake, both in flavour and texture.

A single firework candle lit in the centre of this cake, creating a spectacular display that had our son enthralled. And when we cut the cake, his pleasure was clear to see. While devouring his first slice he had a big smile on his face. Thoroughly pleased with this Dundee Fruit Celebration Cake for his birthday, this was most definitely a hit. Most importantly, our son thoroughly enjoyed his birthday, it was indeed a true celebration.

Recipe: Dundee Fruit Celebration Cake serves 10-12

225g/8oz Unsalted Butter plus 1tbsp – at room temperature

225g/8oz Soft Light Brown Sugar I use – Billington’s

1/4tsp Salt I use – Maldon

1tsp Vanilla Extract I use – Nielsen-Massey

4 Large Free Range Eggs

300g/11oz Plain White Flour

4tsp Baking Powder

100g/4oz Ground Almonds

225g/8oz Sultanas

200g/7oz Raisins

200g/7oz Glacé Cherries cut half of the cherries in half and leave the remaining whole

1 Whole Lemon – scrubbed with a nail brush under hot water

2-3tbsps Sherry – alternatively replace with full fat milk

75g/3oz Whole Blanched Almonds

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

Cake Tin Size And Preparation

A 20cm/8″ diameter 10cm/4″ deep round cake tin is needed for this bake. Grease the tin with butter and line the bottom and sides with baking parchment. The sides of the parchment should be above the top of the tin by 3-4 inches. Cut a spare circle of parchment that fits the base. This may be used later to stop the cake from browning too quickly on the top.

Making The Fruit Cake Batter

First sift the flour together with the baking powder into a spare bowl.
Next in a large bowl add the softened butter, sugar and salt. Whisk these together until they are pale and creamy.
Add the vanilla extract, 1 egg and 1 tablespoon of sifted flour. Whisk for 30 seconds until just incorporated.
Repeat this process, adding an egg and 1 tablespoon of flour, whisking to mix, until all the eggs have been added.
Now add the remaining flour and ground almonds. Then add the sultanas, raisins and glacé cherries.
Grate the zest of the lemon directly into the bowl and then add its juice.
Finally add 2 tablespoons of sherry, or milk and using a large spoon fold all the ingredients together, adding another tablespoon of sherry/milk if the batter is too thick.
Spoon the lemon/sherry flavoured cake batter into the parchment lined cake tin, smoothing the top so that it is flat.
Decorate the top of the cake with 3 rings of blanched almonds – see the photos for guidance. Tip – lay the almonds flat on to the cake batter surface. I pushed them in a little and a couple were enveloped by the cake batter whilst baking.

Baking The Dundee Cake

Place an ovenproof dish of water on the shelf underneath the middle shelf in the oven. This should ensure a flat, even top as the cake bakes.
Next put your cake tin into the middle of the oven and bake for 2 – 3 hours.
Check the cake after 1.5 hours baking. If the top is already golden, then place the spare circle of baking parchment on top of the cake. Because the cake still has a while to bake, this should stop the top from burning.
Once 2 hours baking time has elapsed, check to see if the cake is baked by inserting a skewer. The cake is baked when the removed skewer is clean. Should it have cake batter on it, the cake is not fully baked and needs more time in the oven.
Continue checking the cake at 15 minute intervals. As soon as the skewer comes out clean the cake is fully baked and can be removed from the oven.
Place the cake tin on a trivet or cooling rack and allow the cake to cool completely in the tin.

Serving The Fruit Cake

Leaving the cake to cool overnight is ideal.
When the cake is completely cooled turn it out from the tin and then carefully remove the baking parchment from the base and the sides.
Place on a board or cake stand.

Serve the cake with a cup of tea, or a glass of something bubbly.

Homemade cake is far superior in both taste and texture when compared to mass produced, shop bought alternatives. Any celebration, whether a birthday, anniversary, or family get together, will be richly enhanced, with the addition of a home baked cake.

If you have enjoyed the recipe for this Dundee Fruit Celebration Cake then you may also like these:

Raspberry Almond Cream Cake

Fluted Chocolate Lemon Marble Cake

Mascarpone Topped Carrot Cake

While I enjoy baking cakes, getting together with family and friends is always a celebration when cake is present. Catching up over a slice of cake and a cup of tea can turn any event into a celebration, even if it is simply sharing with a neighbour.

Most of all, my long held belief that food shared, not only tastes better, it also somehow enriches the experience of eating. As a result our lives are made richer, purely by eating with others. A simple concept that can easily be achieved.

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

Sammie xx

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

Heart Engagement Bundt Cake

I’m going to let you into a secret, I absolutely love a surprises. Especially when it involves cake. So I made this Heart Engagement Bundt Cake in complete secrecy, for a couple who had recently become engaged.

It was so much fun making this clandestine cake!

As the couple had been away, when they got engaged, we wanted to mark the occasion with a small celebration for family and friends. I offered to make the cake as I have a Tiered Heart Bundt Tin by Nordic Ware that I had still not baked with.

As I have never made a tiered, or stacked cake, this beautiful cake tin seemed the perfect choice. At the time of deciding to use this tin I had absolutely no idea how I would decorate or ice it. I’m big on planning ~~NOT~~! Can you tell?

Fortunately I have a lovely friend, who I met on Twitter, called Tom. He has his own business Iced Rainbow where he makes absolutely beautiful jewellery. Happily for me, Tom is also a keen baker and creates the most beautiful cake toppers. It really is worth taking a look at his website.

After discussion with the parents of the happy couple, I decided to opt for a personalised bunting topper. Due to the shape of the cake and the heart shaped hole in the middle, I thought it would not only look pretty, but also add height to the cake.

Tom was brilliant. He took my vision for how I wanted the bunting to look and turned it into a reality. Thank you Iced Rainbow for making my dreams a reality and for making the bunting at such short notice!

Next I had to decide on the flavours. Sugar and Crumbs sell a range of naturally flavoured icing sugars, amongst other baking ingredients and equipment. After much secret discussion, we decided to keep the cake plain, flavoured only with vanilla and use Sugar and Crumbs raspberry ripple flavoured icing. I was very happy as it is one of my personal favourites.

I still hadn’t decided how I was going to ice the cake!

After having such success with glazing my Lemon Blueberry Bundt Cake I was tempted to do the same with the Heart Engagement Bundt Cake.

Using the raspberry ripple icing meant that if I used buttercream I could create the same rippled effect as on these Raspberry Ripple Almond Cupcakes.

As you can see I decided to pipe raspberry ripple buttercream icing onto the cake. Aside from cupcakes this is only the second time I have fully covered a cake with piped buttercream. It wasn’t as scary as I had imagined!

The beauty of buttercream is that, if you do make a mistake, it can fairly easily be removed and piped over. I tell you this from experience 😉.

When deciding what pattern to pipe onto the cake, I knew I wanted to pipe swirled roses on the top. As for the sides, I really didn’t decide until I had the cake in front of me, piping bag in hand!

Once the roses were piped I decided to go with the lines of the cake and piped the second tier in fairly straight lines. Again I did the same for the bottom tier, although as this was not as deep, it looks like piped stars. I finished the top tier with piped stars to define the heart and fill in any gaps. All the piping was carried out using a Wilton #1M large star tip.

While it was great having a vision in my head of how the cake could look, once the bunting was in place, the finished version was so much better than I ever could have hoped for. A final sprinkle of tiny, pink, pearlised hearts and white, edible glitter and the Heart Engagement Bundt Cake was ready for the grand reveal.

The happy couple, Matt and Tash absolutely loved the surprise. Neither of them had any idea that this little surprise had been planned especially for them. They loved the cake and bunting, which was a huge relief for me! Together they enjoyed cutting the cake, good practice for their upcoming wedding and enjoyed eating it too.

I removed the bunting and packaged it back up, for them to keep and treasure forever. When all the cake has gone, they still have their personalised bunting from Tom at Iced Rainbow.

Recipe: Makes one Heart Engagement Bundt Cake – serves 20 people.

To make this cake you will need the Tiered Heart Bundt Tin made by Nordic Ware.

For the cake:

350g/12oz Unsalted Butter – at room temperature

350g/12oz Caster Sugar

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

350g/12oz Plain White Flour –

3tsp Baking Powder

1/4tsp Salt

Cake release spray – I use Wilton’s available from Amazon Uk, Lakeland and Hobbycraft

For the buttercream:

250g/9oz Unsalted Butter – very soft

500g/1lb 2oz Raspberry Ripple flavoured icing sugar – from Sugar and Crumbs

150g/5oz Plain Icing Sugar

3-4tbsp Very Hot Water

Pink food colouring gel

Optional – edible glitter, heart sprinkles.

Method: Preheat the oven to 165C/150C fan, gas mark 3

Into a large bowl add the butter and sugar and whisk/beat for 5 minutes until very pale and creamy.
Add the vanilla extract and whisk/beat for a further 2 minutes.
Sift the flour, baking powder and salt into a separate bowl – dry ingredients.
Add one third of your dry ingredients and 2 eggs to your butter/sugar mixture. Whisk/beat until just incorporated.
Repeat the last step.
Add the final third of dry ingredients and 2 eggs and mix by hand. Ensuring the bottom of the bowl is scraped, so that all of the ingredients are just combined.
Spray your tiered heart Bundt tin with cake release spray, ensuring it covers all areas inside the tin.
Spoon the cake mix into the Bundt tin, ensuring the batter is pushed into all parts of the tin, using a spoon.

Place the Bundt tin into the middle of the preheated oven and cook for approximately an hour.
The cake is cooked when it is golden brown, coming away from the sides of the tin and an inserted skewer comes out clean.
Once cooked remove the cake from the oven.

After cooling in the tin for 10 minutes turn the cake out onto a cooling rack.

Allow the cake to cool completely before icing.

To make the buttercream:

Place the very soft butter into a large bowl.
Sift both the flavoured and plain icing sugars into the same bowl.
Add 3 tablespoons of very hot water from a kettle.
Starting on a low speed whisk all the ingredients together. Add the extra tablespoon of hot water if the buttercream is too stiff. Continue whisking at a higher speed until the buttercream is pale and creamy.
Fit a large Wilton #1M star piping nozzle to a large disposable piping bag.
Using a small brush, or the blunt end of a wooden skewer dipped into the pink piping gel, paint a line of colour on one side (inside) of the piping bag. You may have to dip the skewer into the gel again to finish the line.
Repeat this step on the opposite side. This is what gives the piping the ‘ripple effect’ and works especially well with the raspberry ripple flavoured icing.
Fill the piping bag with buttercream.

To decorate the cake:

Start by piping a small rose, on top of the cake, either side of the heart dip.
Pipe a rose at the bottom point of the heart.
Pipe 2 more roses on each side of the heart, so that they very slightly overlap.
Next starting from the bottom of the second tier, pipe lines up, to meet the edge of the top tier. Continue all the way round the cake ensuring that a line is piped at the bottom point of the heart.
Continue in the same manner for the bottom tier, although I was able just to pipe a large star – as my bottom tier was a little short. The recipe has been adjusted to counter this.
Finish by piping a star in between the 2 roses at the top of the heart. Fill in any gaps around the edge of the top tier with piped stars.
Sprinkle over glitter and pearlised hearts.

Now stand back and admire the beautifully stunning Heart Engagement Bundt Cake that you have created – ooh and take a gazillion photographs.

It was a beautifully sunny day and I took advantage of the glorious light in our porch. It really is so hard to capture how sparkly this cake twinkled in the sunlight. The light danced of off the glittery icing and was mesmerising to look at.

This Heart Engagement Bundt Cake had one very important ingredient that is not listed, love. My husband walked in and saw me smiling as I was writing up this post. When he asked what I was smiling about, I told him that I was remembering the look of love, between Matt and Tash in the photos I have of them. Because I respect their privacy I would not show you here.

To me this cake was so much more than Heart Engagement Bundt Cake, it was a symbol of their deep love for each other and our love for the two of them, as a couple, starting their journey of being together forever.

This post is dedicated to them. May they have a long, happy, healthy life together and long may they continue to bring happiness to those who are part of their lives.

May true love always be celebrated.

Baking and decorating this cake was such an enormous pleasure, have you ever made a cake, or something else, that made you smile?

For all you true romantics, like myself, if you have enjoyed this beautiful Heart Engagement Bundt Cake here are some others that will make you smile:

Chocolate Heart Cake

FF Heart Engagement Bundt Cake — Chocolate Heart Cake

Strawberry Sweetheart Cake

Chocolate Heart Cookies

I am so pleased that Matt and Tash gave me permission to share this cake with you. Also I hope you have enjoyed this post? I love seeing what cooking and baking you get up to. If you are on Twitter or Instagram please pop a photo up and I’ll be sure to give you a shout out or retweet.

Are you a romantic like me?

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Flower Vanilla Bundt Cake

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

As the new mum is nursing her wonderful baby daughter, I kept everything in this cake as natural as possible. As whatever mummy eats, Florrie will have too and I want her to learn to love Auntie Sammie’s cakes, right from the start.

New babies bring such joy and pleasure into our lives. Since we have three wonderful children, I absolutely knew my friend would very much appreciate a little food hamper. A freshly baked Farmhouse White Loaf, simple dinners, pre-portioned so that mummy just has to pop them in the oven, like my Best Beef Casserole and of course a little something sweet, Florrie’s Flower Vanilla Bundt Cake.

A New Mum And I Need Cake

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

And salad alone, is not what a nursing mother needs!

This mummy needed carbs and lots of them. Had the salad been in a thick, carb rich sandwich I would have been fine. Fortunately I wasn’t in hospital for very long and I remember my husband making me the most unbelievably satisfying, bacon muffin with tomato ketchup, the first morning waking up in our own home, with our new baby girl. And to this day it is one of my favourite treats. Although now that I am no longer nursing, it has to remain just that, a treat.

I have alway been called ‘practical and sensible’ by my lovely Mother-in-law. I consider this to be a huge compliment and a true reflection of how I see myself. So when a new baby comes along, I’m not the type of person to go baby clothes shopping, or to send flowers. Both of which are wonderful gifts to receive, I may add.

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

How We Can Help New Mums

If you have spent time reading this blog, you will be aware that I have various health issues (see Living With Seizures). As a result this limits how I can help out with an adorable new baby, in a practical way. Usually, for me that means food! Since I can make bread easily, I had been cooking slightly extra, so that a single portion of Sausage and Bean Casserole (made without the addition of any alcohol), could be frozen for when it was needed. This is my way of helping.

When I am making a Chicken Lasagne it is so easy for me to pop a couple of individual portions, in foil containers and place them in the deep freeze. And this way I gradually build up enough meals for a food hamper, that can be delivered and make my friend’s life a little easier.

Being a new mum is hard enough, but when you are on your own you need all the support you can get! Plus my lovely friend is a big fan of my cooking and has been an ‘unofficial’ taste tester for many years now. So, let’s hope Florrie will grow to love good, homemade meals and delicious cake, like her Flower Vanilla Bundt Cake.

Recipe: Makes 1 Flower Vanilla Bundt Cake

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

225g/8oz Unsalted Butter – at room temperature

225g/8oz Caster Sugar

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

5 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Power

For the glaze:

400g/14oz Icing Sugar

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

Pink gel food colouring

Flower decorations

Making And Baking The Bundt Cake

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

First of all, place the butter and caster sugar into a large bowl and whisk, or beat for 5 minutes until pale and creamy.
Add the Vanilla Bean Paste and whisk/beat to incorporate.
Sift in 1/3 of the flour, baking powder and salt.
Add 2 eggs.
Whisk gently until just combined.
Repeat the last 2 steps twice more, adding only 1 egg on the last time.
Spray, or brush the Bundt tin liberally with cake release over the sink.
Spoon the cake batter into the Bundt tin pressing down on the batter as you fill the tin.
Ensure the cake batter fills the Bundt tin no more than two thirds full.
Place the Bundt tin in the middle of a preheated oven and bake for 50-55 minutes.
The cake is baked when it is golden in colour, is coming away from the sides of the Bundt tin and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven.
Place the tin on a cooling rack and allow the cake to cool for 10 minutes in the Bundt tin.

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

After cooling for 10 minutes turn the cake out onto a cooling rack. Wear oven gloves as the Bundt tin will still be very hot.
Allow the cake to cool completely before decorating.

Decorating The Cake

To make the glaze, sift the icing sugar into a large bowl. Add enough water to make a thick paste, that still slightly drips. Add a tiny amount of pink food gel colouring to the icing and mix thoroughly.

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

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

Using a dessert spoon thickly drizzle the top of the cake with the icing. Ensure the entire top and the internal hole of the cake of the cake are completely covered in icing. Any leftover icing can be used to add to the drizzle effect on the cake.

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

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

Allow the cake to set before serving and eating.

The observant among you may have noticed that this beautiful Flower Vanilla Bundt Cake has been photographed on the lid of a plastic box. So, being practical (and in all honesty completely out of cake boxes!) as this cake is not very large or heavy, placing on the inside lid of a large box keeps the cake fresh.

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

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

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

Glazed Lemon Bundt Cake

Chocolate Fudge Bundt Cake

Lime Coconut Blossom Bundt Cake

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

Crazy Caramel Carrot Cake

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

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

Sammie xx

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

Vanilla Bean Cupcakes

It’s Sunday, time for a little treat?? So how about these Vanilla Bean Cupcakes? Moist, vanilla flavoured sponge, topped with the lightest, most dreamy vanilla buttercream and a pearl, because you are special.

Look how pretty these cupcakes are. So beautiful, that I almost called them antique Vanilla Bean Cupcakes, although I thought better of it. Since I’m pretty sure everyone would have imagined them as hard, mouldy, relics of the past – yep not conjuring up the image I’d like!!!

Especially stunning are these cupcake cases. A wonderful Christmas present from a much loved friend.

FF Vanilla Bean Cupcakes — Vanilla Bean Cupcakes

Thank You For The Presents:

Because I received quite a few cooking and baking related presents last year, for both Christmas and my birthday, using them feel extra extra special. Especially the little, cute, individual cupcake stand , present from my hubby.

Also I was very excited to receive four cookbooks, which I enjoy reading, as if they are novels. Although I very rarely follow a recipe religiously, I gather inspiration and ideas from my ever increasing cookbook collection.

Am I alone in my cookbook ~~obsession~~ collection? Thought not!!!

Vanilla Bean Cupcakes perfect for afternoon tea. — **Vanilla Bean Cupcakes**

These Vanilla Bean Cupcakes were the final bake for a review I have been carrying out. So after much discussion with my daughter, regarding flavour combinations, we decided to settle on a classic vanilla sponge, with the addition of vanilla bean paste instead of extract. Yet I kept to vanilla extract for the best buttercream icing ever!

The result being, the best cupcakes I have made, this year!

Recipe: Makes 12 deep filled Vanilla Bean Cupcakes or 18-20 standard ones.

For the cupcakes

150g/6oz Caster Sugar

150g/6oz Unsalted Butter at room temperature

1/4tsp Salt – I use Maldon

150g/6oz Plain White Flour

1.5 tsp Baking powder – I use Waitrose

1tsp Vanilla Bean Paste – I use Nielsen-Massey

3 Large Eggs – I always use free range

25ml/1fl oz Whole Milk

Cupcake cases

For the buttercream

400g/14oz Icing Sugar -sieved

200g/7oz Unsalted Butter – very soft

1/8tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

3tbsp Boiling Water

Edible pearls or sprinkles for decoration

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

Making And Baking The Vanilla Bean Cupcakes

First of all, into a large bowl add the butter and caster sugar.
Whisk the ingredients together until pale and creamy.

Add the eggs, milk, vanilla bean extract and salt to the bowl and whisk until fully combined.

Sift the flour and baking powder into the bowl.

Fold all of the ingredients together.

Spoon the cake batter into each cupcake case so that they are half full.

Place the cupcake tray into the middle of the preheated oven and bake for 20 – 25 minutes (a shorter time will be required for smaller cupcakes).
The cupcakes are baked when golden brown and spring back when pressed lightly in the centre.
As soon as the cupcakes are baked remove the from the oven.

Baked, golden Vanilla Bean Cupcakes. — **Vanilla Bean Cupcakes**.

Allow the cupcakes to cool in the pan for 10 minutes and then place them on to a cooling rack to cool completely.

The Key To Making The Lightest Buttercream Frosting:

Place the butter, salt, vanilla extract and butter into a large bowl.

Starting on a low speed whisk all of the ingredients together.

For the very lightest, creamiest buttercream, continue mixing for 10 minutes. The result will be the dreamiest buttercream icing you will ever have tasted.
The addition of very hot water to the buttercream mix, stops it from forming a hard crust.

Decorating The Cupcakes:

Fit a large piping bag with the tip of your choice – I used a large French star tip.
Fill the bag with buttercream and fold over the top of the bag.
Using a circular motion, pipe buttercream in a swirl effect, onto the top of each cupcake.

Vanilla Bean Cupcakes swirling, light buttercream, adorns the tops. — **Vanilla Bean Cupcakes**

Finally top each cupcake with an edible pearl, or edible decoration of your choice.

Vanilla Bean Cupcakes an edible pearl provides the finishing touch to these edible treats. — **Vanilla Bean Cupcakes**

I hope you’ll agree with me, that these cupcakes are elegantly beautiful ?

Usually I cannot wait to sprinkle edible glitter on, well pretty much anything I bake, but these Vanilla Bean Cupcakes looked so perfect after the addition of the pearl, that I managed to restrain myself.

Resulting in a spectacularly elegant cupcake, that tastes every bit as good as it looks.

Vanilla Bean Cupcakes timeless elegance, in cake form. — **Vanilla Bean Cupcakes**

While carrying out a review of a cupcake tin for British Bakeware, I was impressed with how evenly the cupcakes baked. Also the tin washed clean easily in hot soapy water.

These Vanilla Bean Cupcakes did not last very long in our home, although I did give our neighbours a couple. I believe food tastes better when shared. While I only spent 10 minutes with them, we had a lovely catch up chat and they were thrilled with the cupcakes I gave to them.

If you enjoyed this recipe for Vanilla Bean Cupcakes, then I hope you’ll like these too:

Black Forest Cupcakes

Lemon Blueberry Cupcakes

Pink Heart Topped White Chocolate Cupcakes

During the winter months especially, weeks, indeed months can easily pass without people living in close proximity, exchanging a word. Furthermore it really is worth taking a few minutes out of each day, once a week, or so, to make the effort to talk to those who live close by.

Are you friendly with your neighbours?

Do you keep a check on elderly or infirm neighbours, especially during the cold, winter months?

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

Sammie xx

@sammiefeasting Twitter/Instagram

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.

Raspberry Almond Cream Cake

Welcome to a New Year and what better way to celebrate than with my Raspberry Almond Cream Cake.

This cake was made on December 31st 2015 and was taken to our very good friends, for their New Years Eve party.

It has been so long, too long, since I have been out of the house for anything other than a Doctors or Hospital appointment. We were invited to our friends, ages ago. Having missed out on other family gatherings, I really wanted to see the year out on a positive note.

Raspberry Almond Cream Cake moist, fruity cake www.feastingisfun.com — **Raspberry Almond Cream Cake** moist, fruity cake www.feastingisfun.com

Taking this Raspberry Almond Cream Cake, as a gift, to our friends house, was also a massive achievement. The cake looked festive, without being too Christmassy. I resisted the urge to sprinkle some edible glitter on the top. Setting the cake on a gold plate seemed beautiful enough.

Raspberry Almond Cream Cake moist sponge layered with cream, jam and fresh fruit www.feastingisfun.com — **Raspberry Almond Cream Cake** moist sponge layered with cream, jam and fresh fruit www.feastingisfun.com

The almond flavour in the moist sponge, pairs really well with gorgeous, plump, deep crimson raspberries. I tend to find frozen raspberries hold their flavour and shape and are excellent to keep on hand, in the deep freeze, for the winter months. On this occasion, fresh raspberries were available, but I would totally make this again with frozen fruit!

An extra layer of raspberry jam, brought additional flavour and made all the ingredients in this Raspberry Almond Cream Cake ‘sing’.

Raspberry Almond Cream Cake I wish I had a slice of this now www.feastingisfun.com — **Raspberry Almond Cream Cake** I wish I had a slice of this now www.feastingisfun.com

Usually when baking a layered cake I bake separate sponges, this time however, I baked one gorgeous, almond sponge and cut it in half. The result was an extra moist cake that kept people going back for another slice!!

If making this cake for only adults, I woud certainly have brushed the inside of the cut sponge with some Framboise (raspberry liquer), or alternatively added a splash of delicious almond liquer to the cream!

Here’s how to make this luscious cake!

Recipe: Makes 1 large 10″ Raspberry Almond Cream Cake serves 12

10oz/275g Unsalted Butter – at room temperature

10oz/275g Caster Sugar

8oz/225g Self Raising Flower

2oz/50g Ground Almonds

1/2tsp Baking Powder

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Almond Extract

1/4tsp Salt

4 Large Free Range Eggs

2floz/50ml Whole Milk

3oz/75g Almond Flakes – very lightly toasted

2 packets Fresh or Defrosted Raspberries 14oz/400g

15floz/400ml Double Cream

3Tbsp Raspberry Jam

Method: Preheat oven to 175C/160C fan oven

Grease and line the base of a 10″ springform cake pan.

In a large bowl whisk the butter, sugar and salt together until pale and fluffy.

Add one third of the dry mix (flour, ground almonds and baking powder), 2 eggs, half the milk and the vanilla and almond extracts.

Mix until just combined.

Repeat the last step.

Finally add the last third of the dry ingredients and mix until combined.

Place the cake batter into the springform pan.

Bake in the oven for approximately an hour. The cake is baked when it is golden brown and springs back when pressed lightly in the centre.

Once baked remove the cake from the oven and place the pan on a rack to cool for 15 minutes.

After 15 minutes turn out the cake from the pan and leave to cool completely on a cooling rack.

Once the cake is cooled, carefully slice the sponge in half.

Use a serrated bread knife to slice the sponge in half.

Whip the double cream until it just holds a peak.

Spread the raspberry jam over one half of the sponge.

Sort through the raspberries and reserve 12 of the largest, plumpest fruits for the top of the cake.

Spread half of the whipped cream on the other half of the sponge. Add half of the raspberries.

Place the sponge, spread with jam, on top of the cream and raspberry filled sponge.

Raspberry Almond Cream Cake - spread the remaining cream on top of the cake, decorate with Raspberries and sprinkle over the toasted almonds slices. www.feastingisfun.com — **Raspberry Almond Cream Cake** – spread the remaining cream on top of the cake, decorate with Raspberries and sprinkle over the toasted almonds flakes. www.feastingisfun.com

Keep the cake chilled, removing from the fridge 20 minutes before eating.

Invite round some friends, or alternatively take this cake to your friends house.

You are certain to be a very popular guest if you turn up with this Raspberry Almond Cream Cake!!

All food tastes better when it is shared, none so more than cake, in my humble opinion 😉.

Wishing you all a happy, healthy 2016. May your friendships grow closer over a cup of tea and slice of cake.

If you enjoyed this Raspberry Almond Cream Cake here are some other bakes that you can enjoy sharing –

Strawberries and Cream Cake

Victoria Sponge Cake

Chocolate Sparkle Cake

Sammie xx

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!!