Funfetti Birthday Cake

Funfetti Birthday Cake
 It was my birthday this weekend and I’ve just got back from a lovely weekend in Windemere. I fancied a quiet one this year, but of course had to have some afternoon tea to celebrate! We went to the amazing Holbeck Ghyll and enjoyed a delicious selection of cakes and pastries. Last week I made myself a birthday cake, I usually make my favourite cake in the world for my birthday – Chocolate Guinness Cake with Baileys Buttercream – however this year I fancied trying something different! I’ve seen funfetti cakes a lot online and I wanted to give one a try, here is how I got on…

I made the sponge by creaming together 350g butter and 350g caster sugar. I added 6 eggs, one at a time, and mixed between each addition. I then added 3 tsp vanilla extract, and finally folded in 350g self raising flour.

Then I added 50g of sprinkles! I got these ones from ebay.

I divided the mixture equally between two lined and greased 22cm tins. I made a hole in the middle as this stops the cake from doming in the middle (don’t worry it fills up as it bakes!)

I baked the cakes on 160C/325F/Gas Mark 3 for 35 minutes. I left them upside down to cool and to flatten the tops fully.

I made the icing from 300g butter, 600g icing sugar and 3 tsp vanilla extract.

I piped blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then filled in the middle using a palette knife.

I put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible.

I then used a piping bag with a nozzle to pipe swirls around the edge and I filled the middle with more sprinkles!

The cake was so pretty when I cut into it – I was so pleased with how it turned out! It has such a colourful and festive appearance. The bright rainbow colours of this funfetti cake are what make it stand out, and the light vanilla sponge and sweet vanilla buttercream give it lovely flavour.

      

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, with Tasty Tuesdays hosted by Honest Mum, and Recipe of the Week hosted by A Mummy Too.

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Funfetti Birthday Cake

Ingredients

  • 650 g Butter
  • 350 g Caster sugar
  • 6 Eggs
  • 6 tsp Vanilla extract
  • 350 g Self raising flour
  • 600 g Icing sugar
  • 75 g Sprinkles

Instructions

  1. Cream together 350g of the butter and the caster sugar
  2. Add the eggs, one at a time, and mix between each addition
  3. Then added 3 tsp of the vanilla extract, and fold in the self raising flour
  4. Fold in 50g of the sprinkles
  5. Divide the mixture equally between two lined and greased 22cm tins. Make a hole in the middle as this stops the cake from doming in the middle
  6. Bake the cakes on 160C/325F/Gas Mark 3 for 35 minutes. Leave them upside down to cool and to flatten the tops fully
  7. For the buttercream, mix together 300g of the butter, the icing sugar and 3 tsp of the vanilla extract
  8. Pipe blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then fill in the middle using a palette knife
  9. Put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible
  10. Then use a piping bag with a nozzle to pipe swirls around the edge and fill the middle with more sprinkles!
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Treat Petite July 2016 – Round Up

Treat Petite July 2016 – Round Up
It’s really not been baking weather for the last couple of weeks so if you’ve been in the kitchen baking things then I salute you! All of the Treat Petite bakers this month are certainly brave for baring the heat, and the delicious treats they’ve created are more than worth the effort. Head on over to the blogs mentioned if you like what you see and check out Cakeyboi for next month’s Treat Petite link up – we’re not doing monthly themes anymore so you can enter any small bakes you like!

Mini Victoria Sponge Cakes from Green Gourmet Giraffe, which she baked with her daughter.

Apricot & Orange Frangipane Tarts from Only Crumbs Remain, beautifully decorated with a pastry plait on top.

Blackberry Blue Corn Muffins by Cooking For Kishore, made with home grown blackberries.

Lemon & Elderflower Curd Cupcakes by Fab Food 4 All, made with homemade curd.

Cherry Cheesecake Brownies by me, which I made to celebrate my love for cherries!

Peanut Butter Oatmeal Cookies by Foodie Quine, made to celebrate American Independence Day.

Bilberry & Spelt Muffins by Only Crumbs Remain, who foraged for the lesser known bilberry which is similar to a blueberry.

Tumeric Mango Apricot Oat Flapjacks by Allotment 2 Kitchen, which make a perfect snack or on the go breakfast.

Easy Sugar Cookies linked up by my Treat Petite co-host Cakeyboi and made with a fabulous engraved rolling pin!

Matcha Brownies by Tin & Thyme, are made with powdered Japanese green tea and as she suggests, should be called greenies!

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Cherry Cheesecake Brownies

Cherry Cheesecake Brownies
It’s cherry season and I am going through my yearly obsession with those delicious dark red berries. I even bought a cherry pitter to make eating them a swifter and more satisfying process. Best purchase ever! It also makes preparing cherries for baking with a much easier task. Which leads me onto these gorgeous Cherry Cheesecake Brownies… packed with white chocolate and fresh cherries, and topped with cheesecake and cherry jam, get ready for some fruity gooey goodness!

To make the brownie sponge I started by melting 170g butter.

In a bowl I whisked up 200g caster sugar, 2 eggs and 1 tsp vanilla extract. Then I whisked in the melted butter.

I added in 200g plain flour, 30g cocoa powder, 1/2 tsp salt and 1 tsp baking powder.

Then I folded in 100g chopped white chocolate and 110g cherries, pitted and chopped in half.

For the cheesecake top I whisked up 1 egg, 1 tsp vanilla extract, 120g full fat cream cheese, 40g butter and 30g caster sugar.

I poured the brownie mix into a lined tray, then poured over the cheesecake top.

I added blobs of a jar of cherry jam all over the top, then swirled them around with the cheesecake mixture using a knife. I used a whole jar of Tesco’s Finest Morello Cherry Jam.

I baked it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutes.

After letting the brownies cool fully, I refrigerated them for a couple of hours before slicing into squares and tucking in!

The brownies were so gooey and delicious! These are pure cherry heaven with both the sweet jam on top and juicy fresh cherries inside. They got eaten up pretty fast, I even caught my boyfriend eating one for breakfast!

              

     

I am linking these up to Treat Petite hosted by myself and Cakeyboi, to We Should Cocoa hosted by Tin & Thyme, into The Food Calendar hosted by Charlotte’s Lively Kitchen for National Cherry Day on 16th July, with Tasty Tuesdays hosted by Honest Mum and finally Recipe of the Week hosted by A Mummy Too.

Recipe is adapted from Delicious Magazine.

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Cherry Cheesecake Brownies

Ingredients

  • 210 g Butter
  • 230 g Caster sugar
  • 3 Free range large eggs
  • 2 tsp Vanilla extract
  • 200 g Plain flour
  • 30 g Cocoa powder
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 100 g White chocolate chopped
  • 110 g Cherries pitted and sliced in half
  • 120 g Full fat cream cheese
  • 1 jar of Tesco Finest Morello Cherry Jam

Instructions

  1. To make the brownie sponge start by melting 170g of the butter on a low heat, then let it cool for 5 minutes
  2. In a bowl whisk up 200g of the caster sugar, 2 of the eggs and 1 tsp of the vanilla extract. Then whisk in the melted butter
  3. Add in the plain flour, cocoa powder, salt and baking powder, and mix it all together
  4. Then fold in the chopped white chocolate and prepared cherries
  5. For the cheesecake top use an electric whisk to mix up 1 of the eggs, 1 tsp of the vanilla extract, the full fat cream cheese, 40g of the butter and 30g of the caster sugar until smooth
  6. Pour the brownie mix into a lined 12" x 9" traybake tin, then pour over the cheesecake top

  7. Add blobs of the jar of cherry jam all over the top, then swirl them around with the cheesecake mixture using a knife
  8. Bake it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutesLet the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!
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Bake Box 2 & 3 Unboxing and Giveaway!

Bake Box 2 & 3 Unboxing and Giveaway!
 If you haven’t heard of Bake Box yet then you are missing out! It’s a bi-monthly subscription service for all the baking lovers out there. Once you sign up, every two months you receive a themed box filled with bakeware items, a specialist decorative item and 6 recipe cards to inspire you. I’m such a huge fan of this subscription service as I love the surprise element of it. Every time I’ve received a box I’ve been so excited to see what the theme was and really impressed by what I’ve found inside. If you’d like to check out what I got in box 1, read my previous Bake Box post here.

I’m very excited to announce that I am now a Brand Ambassador for Bake Box, this means I get to share with you what’s inside each new Bake Box as I get them, and what I make using the items inside. I’m combining the unboxing of Boxes 2 & 3 into this blog post and I can’t wait to share with you all the goodies that were inside and the treats that I’ve baked with them so far! There is also a giveaway at the end of this post to win a 6 month subscription of Bake Box so keep reading!

The theme for Box 2 was Springtime In Paris, which I think is such a fantastic theme as I love the French style of baking. Inside the box was:

  • A madeline tray
  • A silicone brush
  • Eiffel tower and cat shaped and embossed cookie cutters
  • A heart shaped macaron mat
  • 2 flower presses
  • 3 tear drop shaped cookie cutters
  • A black decorating pen with edible ink

The Eiffel Tower and cat shaped cookie cutters were so unique and pretty, I was particulary excited to try them out. I thought the silicone brush was especially useful as it can be used for so many different things, and the madeline tray looked like it would create beautifully shell shaped cakes.

There were also 6 Parisian themed recipes inside. Each card has full details on how to make each recipe, step by step instructions and expert tips. The cards also correspond to a different item in the Bake Box, so you immediately have some inspiration to help you use each of your new baking toys.

From Box 2 I made Parisienne Biscuits. The cookie cutters and embossers were really easy to use, the recipe was simple to follow, and I love how pretty the final results are. However I definitely need more practice with the decorating pen!

 

The theme for box 3 was Decorate With Flowers, such a pretty a feminine theme, and inside the box was:

  • A rose shaped silicone cake mould
  • Flower jelly moulds
  • Flower shaped cookie cutters
  • 4 flower shaped plungers
  • A flower decorating template
  • A pie top pastry cut out
  • Pink blush rainbow dust

The rose cake mould immediately stood out for me, I thought it was gorgeous. I also loved the pie top pastry cutter, which I thought could also be used as a template to dust icing sugar over a cake with, and the flower jelly moulds are so beautiful too.

The recipe cards were are floral themed in both flavour and apperance. And just like the box before, each card corresponds to an item in the Bake Box. The recipes are all very detailed, simple to follow, and some of them include expert tips to help you get the best results. They are also all hole punched so you can collect them in a binder.

I made this gorgeous rose cake using the silicone mould from the Decorate With Flowers theme in Box 3. It was easy to make, tasted delicious, and I greased and floured the mould as the recipe card instructed and it came out easily and looked beautiful!

-The giveaway has ended-
 
To win a 6 month subscription to Bake Box, enter using the Rafflecopter below:
 

 

 

NB. I am sent the Bake Boxes free of charge, all opinions are my own.

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Treat Petite July 2016

Treat Petite July 2016
Welcome to Treat Petite July 2016!
 

If you haven’t already, don’t forget to check out June’s Round Up over on Cakeyboi, the theme was Fit For A Queen, and the entries certainly were!

This month’s theme is… Anything Goes! We’re going to make the Treat Petite challenge theme less for the forseeable future, so you can enter anything you like. However we’d still love to see seasonal treats at certain times of year like Halloween for example. Just remember the Treat Petite rules below…

Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current month’s post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting this month

3. Follow Cakeyboi and The Baking Explorer blogs on Google+ (see sidebar links), if you haven’t already.

4. If you tweet use #TreatPetite and mention @MrCakeyboi and @BakingExplorer – we will retweet

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the ‘Treat Petite’ Pinterest board (request access from Cakeyboi)

8. Feel free to enter old posts as long as you update the post and meet all the requirements above!

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