Wednesday, 17 September 2014

Jammy Dodger

I love classic recipes. Simple easy recipes that are delicious and hassle-free to make, as well as catering to the super-refined palettes of those picky eaters we all know. One of my favourites is the Victoria Sandwich Cake. Its so easy, sweet and perfect for any occasion, as well as being super easy to decorate. So when my mum asked me to make some cupcakes for herself and a friend, who was coming over for a coffee, I thought about what would be quick to make but at the same time truly delicious.

So I found a really easy and super fast vanilla cupcake recipe from Natasha's Kitchen, and added a little something extra...

After the cupcakes had fully cooled, (which by the way takes so much less time than regular cakes and is one of the reasons I love cupcakes so much) I used a teaspoon (not the measuring kind, but the normal one), to make a teaspoon sized hole in the middle of the cake, just less than an inch deep and filled it with my favourite, strawberry jam. Then I whipped up a little whipped cream (pun totally intended) and piped it on top. The result, absolutely divine...

I give you, the Victoria Sandwich Cupcake!

Just look at all that delicious strawberry filling!

I should also confess that after making these cupcakes, I proceeded to pipe the remaining whipped cream into my mouth. Now I'm not proud of it, but I definitely don't regret it. That cream was goooooood.

Enjoy the song :)

Next post is another classic, you'll enjoy it!

Friday, 12 September 2014

Chocolate Adventures

So here it is, finally, my first ever recipe! Its adapted from the famous chocolate cake recipe that you can find here.

This recipe is for one 6-inch cake baked in one pan 3 inches tall.

3/4 cup & 1 tablespoon Flour (I use self-raising)
2/3 + 1/4 cup Sugar
3/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 + 1/8 teaspoon Cocoa Powder
1/6 cup Egg (whisk one egg in a cup then measure it into a 1/6th cup)
1/8 cup Vegetable Oil
1/4 + 1/8 cup Buttermilk
1/4 teaspoon Vanilla Extract
1/4 + 1/8 cup freshly made Coffee

Step 1:
Whisk together the flour, sugar, baking soda, baking powder, salt and cocoa powder in a large bowl on medium speed until combined.

Step 2:
In a smaller bowl, whisk together the buttermilk, vegetable oil, egg and vanilla extract until fully combined.

Step 3: 
Add the wet ingredients to the dry ingredients slowly, mix them until full combined, then add in the hot coffee and mix until combined. 

Step 4:
Line your 6-inch wide, 3-inch high cake tin and pour in your mixture. Bake in a pre-heated oven on 350 degrees/gas mark 4 for 40-50 minutes or until a toothpick comes out clean.

With this cake, you can pretty much do whatever you like when it comes to serving and decorating. It is absolute perfection when served hot, with some whipped cream or some sour cream warmed with some granulated sugar. The other day however, I decided to give it a little more and make some light chocolate buttercream to ice my cake. Take your pick, and enjoy!

Have a go, let me know how it goes and enjoy!

Friday, 5 September 2014

It's Personal

Its not healthy, its never been healthy, it will never be healthy, but who doesn't love a little chocolate cake now and then?

I don't really know why, but small, personal cakes, for just two or three people, served warm, with a little whipped or warmed sour cream on top, are simply, perfection.

I've been working on adapting my favourite recipe for the ultimate chocolate cake for a smaller, more personal 6-inch tin. Its coming along nicely, but I thought that whilst you all wait with baited breath for the recipe (its on its way don't worry), I thought I'd share with you some of the progress that's been made...

Experimenting is delicious...

Here's a song that I've become slightly obsessed with recently after hearing it in the film 'Begin Again', which by the way is really good! Enjoy!

Until next time...