I’ve been wanting to try this vertical petal decorating technique for a while now and decided that making myself a birthday cake would be the perfect excuse. Yes, I’m going to have my cake and eat it too.
A 3 layer, 10cm round cake filled with crushed pretzels and salted caramel. YUM! Follow me on Instagram to see more.
I don’t know if I’ll be putting up the recipe, but the tutorial will be up very soon. For now you can enjoy one more picture.
Need a recipe for tea? This is perfect. I had to make something simple and easy for some tea guests recently, so I experimented with these yummy flavours. The combination of cinnamon and brown sugar is delicious. This is an absolute must try for a tea or even just a lazy Sunday at home.
Brown Sugar Bundt Cake with Cinnamon Brown Sugar Glaze
- 1 tsp butter (to grease the pan)
- 3 eggs
- 1 1/4 cup brown sugar
- 1 1/2 tsp vanilla essence
- 3/4 cup oil
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 3 tblsp brown sugar
- 1 1/2 tblsp butter
- 1 1/2 tsp cinnamon
- 3/4 cup icing sugar
- 3-4 tblsp milk
Preheat oven to 180c. Grease your bundt pan really well with a teaspoon of butter. In a mixer bowl beat the eggs, add in sugar and beat for a minute. Add in oil and vanilla essence and beat until combined. In a measuring jug (or bowl), combine flour, baking powder and salt, add half this mixture into the bowl and beat for a few seconds add the buttermilk and the last half of the flour mixture. Beat until just combined and pour into the pan. Place in the oven for 25-30 minutes or until a skewer comes out clean.
While baking make the glaze. Place a small pot onto the stove at a medium heat. Throw in butter and sugar and stir until sugar has dissolved, add in cinnamon and icing sugar. At this stage the mixture will be thick, mix as best as you can and then add milk to reach the desired consistency, set aside.
Once baked let cool and turn onto a serving plate (you may have to cut a little of the top if it domes while baking). Drizzle with the glaze and serve.
I felt like the glaze was slightly insufficient, so I’ve edited the recipe to include a little bit more. Trust me you’ll be licking this off your fingers.
Look at that drizzle… YUM!
My sister in law is visiting us at the moment and she comes with some unique dessert concepts from her time spent in the USA. When most people think of american desserts, images of syrup drowned layers of pancakes, face sized cookies and deep fried chocolate bars probably come to mind, but this is different. This cake is a Spanish inspired favourite. A cake soaked in a 3 milk mixture. This cake is amazing; a soft, moist cake topped with a layer of cream.
After putting our ideas together, we came up with the recipe below. This stays true to the original Spanish cake, but using our own recipe for the cake and adapting the milk mixture to suit.
Tres Leches cake
1 1/4 cup sugar
1 tsp vanilla essence
2 cups flour
1 1/2 tsp baking powder
3/4 tsp bicard soda
pinch of salt
1/2 cup milk
Pre heat oven to 180°c and grease a 9×13 inch pan. Beat together butter and sugar. Once creamed add in eggs 1 at a time, ensuring each addition is mixed well. Add in vanilla essence and mix. Combine baking powder, bicarb soda and salt with flour. Alternate between adding flour and milk until flour is your last addition. Once all mixed, pour into a baking tray and level. Bake for 40 minutes or until skewer comes out clean. Set aside to cool.
*You can substitute this cake recipe for any light spongy cake recipe you already use or like.
3 milk mixture
1 can condensed milk
1 can evaporated milk
1 cup full cream milk
Combine milks in a pouring jug. Once cake is cooled, turn upside down into a dish with high sides (this will ensure no milk spillage), poke cake all over with a fork. Slowly pour milk mixture slowly and evenly onto cake until mixture is finished, set aside to soak and absorb. Best served after a night of soaking.
1 1/2 cups cream
1 tblsp icing sugar (optional)
Whip cream and sugar till firm. Level onto soaked cake on the day of serving. Decorate with chocolate or fruit.
Hope you’ll enjoy this dessert as much as we have. Thank you to Aasiya for the inspiration for this Spanish Tres Leches Cake.
I made this cake as an order for some friends. Was quite interesting how it all came together.
I don’t have a soccer ball mould, so I baked the bottom of the cake in a standard spring form pan and the top rounded ball part in a round metal bowl. After baking I realised the round bowl just wasn’t round enough. I cut of all the excess cake to even it out, I crumbed this and mixed it with chocolate buttercream to create a mixture that I could mould (great for cake pops as well). I took this mixture and moulded it into a very round bowl that I borrowed from my in laws, set it in the freezer and it was the perfect shape.
To make the soccer ball black and white shapes I used this template, which I found through Google images. I printed and cut it out, laid it on the cake and marked it by scoring the edges with a blunt knife, I then lined these markings with black buttercream and filled the spaces with white.
Here’s my tip for getting a really black buttercream. I made a big batch of plain buttercream and separated a small portion to be turned black. I kept adding black gel colouring until I achieved black, but lo and behold even after adding the whole bottle I still only had grey. I didn’t have any more black colouring so I panicked a little, then decided to add in some cocoa powder, this worked a treat, I had black buttercream in no time, and what’s even better it tasted really good!
In other news, my baby boy is 20 months today! I cannot believe it! Where has the time gone?
Hope this post helps anyone out there attempting to make a soccer ball cake, wasn’t so hard now that I think about it now!
Here’s that peanut butter cake I warned you all about… Talking about warnings, this cake comes with a major warning to anyone who has a serious peanut allergy ‘Do NOT try this at home folks!’ I wouldn’t be surprised if someone 2 houses away was affected by it. But for all you peanut lovers, this is a must try!
We had lamb shanks and cous cous with a grilled haloumi salad for lunch. Very Moroccan.
After lunch we tucked into this peanut buttery goodness.
It’s 2 layers of plain cake (top and bottom) and the middle layer is peanut butter brownie. All sandwiched and covered with peanut butter buttercream. For the cake I used this Bakerella recipe, I have to admit, I think the cake may have been lost in translation, it could have been better, I don’t blame the recipe though, it’s a bit hard with measurement conversions and when using different qualities of ingredients (Bakerella is American). The peanut butter brownie recipe is also from Bakerella, slightly adapted though, basically I halved the recipe and omitted the choc chips. And the peanut buttercream is all my own.
Peanut butter brownie
3/4 cups plain flour
1/2 tsp baking powder
pinch of salt
3 tblsp butter, softened
1/4 cup peanut butter (I used crunchy)
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
Pre heat oven to 180c and grease a cake/brownie pan. Mix and set aside dry ingredients (the recipe says sift, but who has the time). Cream together the butter and peanut butter till light and fluffy, add in sugars and beat till smooth. Add in the egg and vanilla until combined. Add the dry ingredients and combine on a low speed. Pour into pan and bake for 20-25 minutes or until skewer comes out clean. You could of course eat this peanut butter brownie all on its own, or you could load it with some butter cream, either way it tastes sooo good!
Peanut butter buttercream
2 3/4 cups pure icing sugar1/2 tsp vanilla essence
2 tblsp boiled water
1/2 cup smooth peanut butter**
*I used 185g because that’s the exact amount I had lying around. Also I normally would use unsalted butter for a buttercream, but since there’s so much salt in the peanut butter it doesn’t really matter what type of butter you use.
**I only had crunchy, so I heated it in the microwave for 10 seconds and sieved out the nuts (used those for the decorations on the top). I also found the warm peanut butter created a smoother butter cream.
In a mixer, beat butter till light and fluffy. Alternate between adding icing sugar and the water, the hot water helps create a softer smoother icing. Add in vanilla essence and peanut butter and mix till combined well.
We finished off the day with “The Avengers” 3D in Gold class. The movie was good, the company was better! Hope you had a great day Abdullah!