Its cold outside, very cold! We, however, are cosy and warm with a fire and chocolate cake!
Chocolate and vanilla sponge cake, I love the shape inside!
I made a pretty sponge cake with butter cream in the middle and before I could take a picture they had eaten it!
Light fluffy sponge cake filled with butter cream and lemon curd and topped with white icing and daisy decorations.
I used a Nordic Wear tin shaped like an apple for this chocolate cake. I have lots of ideas for spiced apple cakes and Dorset apple cakes but as a trial run for a new cake tin chocolate worked wonderfully well.
No one in our family likes raisins or sultanas or currents, so a traditional Christmas Cake is out! I have been experimenting with alternatives and this one was really good. I made a sponge mix and added a pinch of nutmeg and a teaspoon of cinnamon. I topped the cake with pre-soaked cranberries and sugar.
My birthday cake this time, artfully decorated with Lego people determined to cut a slice! Its a Victoria sponge with butter cream in the middle and icing on top. The icing is very very lemony!
Every Wednesday my daughter’s class at school take it in turns to bring in cakes, lucky children! It was our turn last week and we did a variation on my daughter’s favourite, lemon drizzle cake with lemon butter cream icing.
This is a cautionary tale for those who leave baking a birthday cake until the last minute… First I ran out of caster sugar, so I improvised with soft brown sugar and had a 50/50 mix. The sponge was surprisingly still light but took on a caramel colour. I rather liked it. The flavour was nice, it was a little richer than the standard sponge and made a nice change. Disaster averted. Once cooled I made butter icing but, typically, I didn’t have enough icing sugar so once again resorted to soft brown sugar. Not as successful as when combined with caster sugar in the cake mixture but still worked and we had a birthday cake, albeit rather beige. Overall I was pleased with the cake, but in retrospect perhaps I should have made the numbers a little more subtle…
Chocolate and vanilla cake with custard!
We are so lucky to have wild strawberries growing in our garden! They are small and sharp and full of flavour and make a lovely decoration for an iced cake. I made a light sponge loaf and topped it with a sharp lemon icing to contrast with the strawberries and served it with cucumber sandwiches and a red berry herb tea.
These chocolate sponge cakes are always popular with the children. Today we had them warm with custard and today a handful of raspberries. I make them by substituting some of the self raising flour with cocoa in a standard Victoria Sponge recipe.