Hello all! I know I have not posted in a couple of weeks, I have been a busy lady! But I am back now 🙂 Let’s see what’s cooking.
Chocolate and orange is one of my favourite flavour combinations and since we had a bowl full of oranges at home, I couldn’t help myself but to bake a cake. I have never tried to make a marble cake before but I thought it looked like fun. So I gave it a try.
I got the recipe from BBC Good Food and it worked perfectly. Its a simple cake batter that is divided into two, and then flavour one with cocoa powder. All you have to do is add a spoonful of each mixture into the tin, one after the other and then run a knife through the mixture to add the marble effect. Now I admit, my marbling skills need some work as I was too afraid to over mix it and lose the effect. But at least I tried! Next time I know that I can be a bit more adventurous when mixing. Ooh.
It took forever to bake but it was worth it in the end. A really soft and airy sponge with a lovely hint of orange coming through. I drizzled some good quality dark chocolate over the top and this finished it off perfectly. This one is going in the recipe book.
Have you got any ideas of what I can make next? All ideas welcome!
I know I know, its January and we are all supposed to be super healthy, but life is too short. And what am I supposed to do when I have extra double cream in the fridge? I can’t let it go to waste. That would be wrong.
There is something very satisfying about a Victoria sponge. Two layers of light and fluffy sponge baked freshly at home, brought together with a layer of jam and cream. Mmm. I used Mary Berry’s recipe for this cake and it works like a dream.
Although after baking this cake a few times, I have picked up a few tricks that have really helped me bake a beautiful light airy sponge. First of all I made sure that all my ingredients are at room temperature, so that my butter is nice and soft and easy to cream and my eggs are not too cold.
I use an electric hand mixer to whip up as much air into my butter and sugar because let’s be honest, my arms are just not cut out for the job. It really does make a difference and saves you a lot of time.
Lastly, I put both cake tins on the same shelf in the oven (luckily they fit) because then it ensures an even bake. And I was very careful to not over bake it. I hate a dry sponge don’t you?
Sandwich the two cakes with a layer of jam and whipped cream, of course the cream is optional, but when given the option why would you say no? And I know what you are thinking, why did I have double cream in my fridge in the first place? Well that’s another story.
I have to admit it, I have the baking bug. If everything I wanted to make wasn’t made from butter, cream or sugar, I would most likely bake everyday. But then again if I did this, baking wouldn’t be such a treat.
The nation has gone baking mad, with the rising popularity of The Great British Bake off (something I am obsessed about) and celebrity chefs. There is something very soothing about combining a bunch of ingredients, placing it in the oven and seeing it transform into something comforting and delicious.
Breads, cakes, pastries and more, baking has become an art form and a science. There are an endless amount of recipes out there, all so tempting to try! So why not get in the kitchen one Sunday afternoon and whip up something that will make the whole family happy. No need for any experience, everyone has to start somewhere! The feeling of seeing the finished result of something you made from scratch beats buying a factory made cake any day.
This was a coconut and lime tray bake that I adapted from Mary Berry’s lemon drizzle tray bake, and although I know I am not supposed to alter recipes, it was delicious! A great combination and a delicious afternoon treat. Happy baking!
I try and find any excuse to bake and I think Easter weekend is the best excuse, especially when it’s ‘for your nieces’. Baking with kids makes this guilty pleasure just that little bit more acceptable don’t you think?
I don’t have kids yet (and yes you will all have to wait a few years still) but I know that I will get them in the kitchen as soon as they can crawl. Ok maybe that’s pushing it a bit but you get the idea. I think teaching children about food is a great opportunity for them to understand what they are eating. It’s also a great chance to get them to try different things, although I can’t imagine giving them aubergine curry straight away. Bless them.
I borrowed my darling nieces to experiment with for my project (no child was harmed in this process). I wanted to show the beauty of young children getting their hands dirty (i.e covered in chocolate cake batter) in the kitchen to show the importance of teaching children from a young age about food. Although I think the most I achieved was getting my nieces a bit hyper on multi-coloured sprinkles. Oh well, the project goes on! And now we have cake.