Pimms Cake

Pimms Cake

Have you had your first Pimms of the year yet? Having your first Pimms of the summer is the same as having your first mulled wine of winter. It signals that summer has begun, the sun is finally making an appearance in the UK, and you’ve probably been to at least one BBQ by now! If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. It’s the perfect refreshing drink on a hot day and it’s very popular at Wimbledon! I’ve used the flavours of this cocktail to create my Pimms Cake. The sponges are infused with citrus zest, it’s drizzled in a Pimms syrup, filled with strawberry jam and a mascarpone cream, and topped with fresh fruit and whipped cream.

Jump straight to the recipe!

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and the citrus fruit zest.

I added self raising flour, and whisked it in, then divided the mixture between the cake tins.

Once the cake was baked and fully cooled, I levelled it off and drizzled each sponge with a Pimms syrup.

I made the filling by whisking together the mascarpone, icing sugar, double cream and vanilla extract.

Using a piping bag, I added blobs of the filling over the bottom sponge, then covered it with the strawberry jam.

I added more blobs of the filling on top of the Pimms Cake, and drizzled over more of the Pimms syrup.

Pimms Cake

To finish the Pimms Cake, I whipped up the double cream with the icing sugar and vanilla, and piled it on top of the cake. Then I covered it in strawberries, orange slices, cucumber rolls and fresh mint leaves.

Pimms Cake

The Pimms Cake looked so tempting with the jam and Pimms syrup dripping down the sides, and all the fresh fruit and cream on top!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays.

5 from 2 votes
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Pimms Cake

Servings 12

Ingredients

For the Pimms syrup

  • 300 ml Pimms
  • 100 g Caster sugar

For the sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 1 Orange zest only
  • 1 Lemon zest only
  • 1 Lime zest only
  • 6 Eggs
  • 350 g Self raising flour

For the filling

  • 250 g Mascarpone
  • 2 tbsp Icing sugar
  • 2 tsp Vanilla extract
  • 215 ml Double cream
  • 100 g Strawberry jam

For the topping

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Fresh strawberries, sliced orange and cucumber rolls
  • Fresh mint

Instructions

  1. Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 15 minutes, stirring frequently. Pour into a bowl and leave to cool fully

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  3. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add the eggs and the orange, lime and lemon zest, and whisk until fully incorporated

  5. Add the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture between the two cake tins, using scales for accuracy if you like

  7. Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  8. If the cakes have domed on top, level them off with a cake leveller

  9. Then drizzle a third of the Pimms syrup on each sponge, using up two thirds in total

  10. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick

  11. Put one of the sponges on your chosen cake stand or serving plate and pipe or spread blobs of the filling over it

  12. Drizzle the strawberry jam over the filling

  13. Top with the second sponge and spread or pipe the remaining filling on top, then drizzle over the remaining syrup, letting it drip down the sides of the cake

  14. Whip up the double cream, vanilla extract and icing sugar either by hand, with an electric hand mixer, or food mixer. Pile it in the centre of the cake

  15. Arrange the strawberries, orange slices, cucumber rolls or slices and fresh mint leaves on top of the cake

  16. Serve immediately, leftovers will keep for 1-2 days in the fridge

You can find more of my Cake recipes by clicking here!

Pimms Cake

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Chocolate & Peanut Butter Cheesecake Bundt Cake

Chocolate & Peanut Butter Cheesecake Bundt Cake

As you may know if you’ve visited my blog before, I am a massive fan of Reese’s Peanut Butter Cups and pretty much all of their products. If I manage to avoid scoffing the whole pack when I buy PB cups, I love to bake with them. I’ve had the idea for this Chocolate & Peanut Butter Cheesecake Bundt Cake in my mind for a while, and I wasn’t sure if it would work. Well I am pleased to report it does, and it’s so incredibly delicious! This recipe is for a chocolate bundt cake – which is a cake baked in a round tin with a hole in the middle – with a peanut butter cheesecake filling. You can decorate it how ever you want, but I’ve drizzled it with warm peanut butter and melted milk chocolate, and finally topped it with Reese’s Pieces sweets and Reese’s Peanut Butter Cups. It’s chocolate and peanut butter heaven in cake form!

Jump straight to the recipe!

First, I made the peanut butter cheesecake filling first by mixing the ingredients together with an electric hand whisk until they were smooth.

Then I started on the chocolate sponge. I creamed the butter and sugar together, then whisked in the eggs and vanilla.

Next I mixed in the yoghurt, then finally I added the flour, cocoa and baking powder and whisked everything in.

To layer up the tin, I put in half of the chocolate sponge. Then I spooned in the cheesecake filling, making sure not to let it touch the edges of the tin. I added the remaining chocolate sponge batter over the top.

Once the sponge was baked and cooled fully, I drizzled the peanut butter and melted milk chocolate all over it.

Chocolate & Peanut Butter Cheesecake Bundt Cake

I topped the Chocolate & Peanut Butter Cheesecake Bundt Cake with mini Reese’s Peanut Butter Cups and Reese’s Pieces.

Chocolate & Peanut Butter Cheesecake Bundt Cake

The Chocolate & Peanut Butter Cheesecake Bundt Cake was a huge hit with my colleagues – probably one of the most popular cakes this year! They came in droves to get a slice and were full of praise for the flavour, which is always the best feedback. All the chocolate and peanut butter elements of the cake combine in the most nutty sweet and salty way, I just cannot resist this combination of flavours!!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Zoale.

5 from 3 votes
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Chocolate & Peanut Butter Cheesecake Bundt Cake

Servings 16

Ingredients

For the chocolate sponge

  • 250 g Butter or baking spread
  • 300 g Caster sugar
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 315 g Self raising flour
  • 45 g Cocoa powder
  • 1 tsp Baking powder
  • 150 g Natural yoghurt

For the peanut butter cheesecake filling

  • 200 g Full fat cream cheese
  • 100 g Caster sugar
  • 100 g Peanut butter
  • 1 Egg
  • 1 tbsp Plain flour

For decoration

  • 75 g Milk chocolate melted
  • 75 g Peanut butter smooth
  • Reese's Mini Peanut Butter Cups
  • Reese's Pieces

Instructions

  1. Pre-heat your oven to 150C Fan/170C/325F/Gas Mark 3, and grease and flour a large bundt tin

  2. Make the peanut butter cheesecake filling first by whisking together the ingredients until smooth. I used an electric whisk but you can do it by hand too. Set the mixture aside

  3. For the chocolate sponge, cream the butter and sugar together until smooth

  4. Add the eggs and the vanilla extract, and whisk in well

  5. Add the yoghurt and whisk in well

  6. Add the self raising flour, cocoa powder and baking powder. Whisk in until you can't see any flour anymore

  7. Pour half of the chocolate cake batter into the tin, then add the cheesecake filling without letting it touch the sides of the tin

  8. Then add the remaining chocolate cake batter on top. Completely cover the cheesecake filling, but try not to disturb it

  9. Bake for 55 minutes or until a skewer inserted comes out clean

  10. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely

  11. Once the cake is cool drizzle over the peanut butter (I warmed it in the microwave for 20 second to make it easier to drizzle) then drizzle over the melted milk chocolate

  12. Add peanut butter cups, and/or Reese's Pieces on top as desired

  13. Leftovers will keep in an airtight container for 3 days

NB. This post is NOT in anyway sponsored by Reese’s – I just love their product!

You can find more of my Cake recipes by clicking here!

Chocolate & Peanut Butter Cheesecake Bundt Cake

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Ultimate Marble Cake

Ultimate Marble Cake

I’ve been planning this Ultimate Marble Cake for a while and I’m so thrilled with how it has turned out. Marble cake is usually a fairly simple loaf cake made with chocolate and vanilla sponge that has been swirled together. I wanted to elevate the cake and make it look super classy and elegant. This could easily be a birthday or celebration cake as it’s such a showstopper! My Ultimate Marble Cake is made up of three sponge layers, all of which are a combination of chocolate and vanilla sponges. The striped buttercream is a new technique to me and this was my first time trying it. It’s actually simpler than you might think to do, providing you have the right tools, and I think the effect is so striking!

Jump straight to the recipe!

  

I made a vanilla sponge and a chocolate sponge in separate bowls.

  

Then I added the sponges in alternate blobs to three greased and lined cake tins. I continued until all of the batter was used up. The batter will spread out and fill the tin as you add it.

I baked them for 30 minutes until a skewer inserted came out clean.

  

I made a chocolate buttercream and a vanilla buttercream in separate bowls.

  

After levelling off the cakes, I started to stack them. I put chocolate buttercream on the first sponge and vanilla buttercream on the second sponge.

  

I covered the whole cake in a thin layer of vanilla buttercream as the crumb coat, and put it in the fridge for 30 minutes. To create the striped effect I piped lines of alternating chocolate and vanilla buttercream all around the cake. I used my scraper to smooth the sides, making sure to wipe of excess buttercream from the scraper as I went.

Ultimate Marble Cake

Once I’d smoothed out the sides and I was happy with it, I added buttercream to the top and smoothed it out. Then I piped alternating rosettes of chocolate and vanilla buttercream and filled the centre with triple chocolate curl sprinkles.

Ultimate Marble Cake

I think this is the cake I am most proud of so far! I literally jumped for joy when it was finished as it looks so striking and pretty. This would be an amazing showstopper cake for a celebration or a birthday, and you could adapt the Ultimate Marble Cake to have a different flavour sponge or different coloured buttercream stripes.

Ultimate Marble Cake

To top it all off, the Ultimate Marble Cake was so yummy! Chocolate and vanilla are such classic flavours you really can’t go wrong with them!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by The Not So Creative Cook.

5 from 4 votes
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Ultimate Marble Cake

Ingredients

For the vanilla sponge

  • 290 g Butter or baking spread
  • 290 g Caster sugar
  • 5 Eggs
  • 290 g Self raising flour
  • 2 tsp Vanilla extract

For the chocolate sponge

  • 290 g Butter or baking spread
  • 290 g Caster sugar
  • 5 Eggs
  • 250 g Self raising flour
  • 40 g Cocoa powder
  • 1 tbsp Milk

For the chocolate buttecream

  • 250 g Butter or baking spread
  • 440 g Icing sugar
  • 60 g Cocoa powder
  • 1 tbsp Milk

For the vanilla buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 2 tsp Vanilla extract

For decoration

  • Triple chocolate curls

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Make the chocolate sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  6. Add the eggs and milk, and whisk until fully incorporated

  7. Add the self raising flour, cocoa powder and whisk in until you can't see any flour anymore

  8. Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it

  9. Bake them for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  10. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  11. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  12. If the cakes have domed on top, level them off with a cake leveller

  13. Put one of the sponges on a decorating turntable and spread a layer of chocolate buttercream over it

  14. Add the second sponge on top and spread a layer of vanilla buttercream over it

  15. Add the third sponge and then cover the whole cake in a thin layer of vanilla buttercream as the crumb coat, then put it in the fridge for 30 minutes

  16. To create the striped effect, pipe lines of alternating chocolate and vanilla buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go

  17. Once the sides are smoothed to your liking, add more buttercream to the top of the cake and smooth it out using a palette knife

  18. Then pipe alternating rosettes of chocolate and vanilla buttercream on top of the cake round the edge, and fill the centre with triple chocolate curl sprinkles - or any sprinkles of your choice

  19. Move the cake onto a serving plate or cake stand and dig in! Leftovers will keep in an airtight container for 2-3 days

You can find more of my Cake recipes by clicking here!

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Cookies and Cream Oreo Drip Cake

Cookies and Cream Oreo Drip Cake

Cookies and cream is a popular ice cream flavour throughout the world, but no one actually knows for sure who came up with the original idea to mix crushed oreo biscuits with ice cream. All I know for sure is that person is a legend! As is the person who decided to mix them with buttercream and put it on cake! My Cookies and Cream Oreo Drip Cake is a showstopping cake and would be perfect for birthdays and celebrations. It features two chocolate sponges, with a cookies and cream sponge sandwiched in the middle. The whole cake is covered in Oreo cookies and cream buttercream, a chocolate drip and more Oreo biscuits on top. If you love Oreos or cookies and cream ice cream, then you need to try this Cookies and Cream Oreo Drip Cake!

Jump straight to the recipe!

I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.

I added self raising flour, cocoa powder and baking powder. Then divided the mixture evenly between two lined and greased 8″ cake tins.

I baked them for 25 minutes, and left them to cool.

For the cookies and cream oreo sponge, I again creamed together butter and sugar.

Then I added eggs, vanilla extract, self raising flour and some chopped up oreo pieces.

It baked for 25 minutes, then I left it too cool fully.

For the buttercream I whisked together the butter, icing sugar and vanilla extract until smooth.

Then I folded in the crushed oreo crumbs.

To stack and decorate the cake I levelled off each sponge with a cake leveller so they were all an even height, Then I placed the bottom chocolate sponge on a turn table and spread buttercream over the top.

  

I added the oreo sponge and again spread buttercream over it. Then I topped it with the final chocolate sponge.

I covered the whole cake with a base layer of buttercream called a crumb coat. It then went in the fridge for 1 hour to set.

The second layer of buttercream was added, which I smoothed out as best I could. It is a bit tricky because of the oreo crumbs, but then again you can blame the crumbs for it not being perfectly smooth! Then it went back in the fridge for another hour to set.

For the chocolate drip, I melted the chocolate then added oil to it. I put it in a small piping bag and piped blobs of different amounts around the edge of the cake, allowing the chocolate to drip down the cake. I used a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like, I decided not to as it was getting covered up anyway.

Cookies and Cream Oreo Drip Cake

I added more buttercream, half Oreo biscuits all around the edge and chopped up Oreos in the middle.

Cookies and Cream Oreo Drip Cake

I served the Cookies and Cream Oreo Drip Cake for my sister’s boyfriend’s birthday as cookies and cream is his favourite flavour. It went down an absolute treat! Him and my sister spent the next few days demolishing the cake! I was really happy with the appearance of the Cookies and Cream Oreo Drip Cake, both inside and outside it has the look of a showstopper. Something like whipped cream, ice cream, or a glass a milk would be the ideal accompaniment with this Cookies and Cream Oreo Drip Cake!

Cookies and Cream Oreo Drip Cake

There are so many different flavours of Oreos nowadays, you could really mix it up with this cake by using another flavour of oreos! I’ve linked below some of the tools I used to create this cake, to help you get the same results I did.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Little Sweet Baker and Livin’ Well.

 

5 from 3 votes
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Cookies and Cream Oreo Drip Cake

Servings 12

Ingredients

For the chocolate sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the oreo sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 175 g Self raising flour
  • 2 tsp Vanilla extract
  • 5 Chopped up oreos

For the cookies and cream buttercream

  • 450 g Butter or baking spread
  • 900 g Icing sugar
  • 3 tsp Vanilla extract
  • 260 g Crushed oreo crumbs

For the chocolate drip

  • 100 g Dark chocolate
  • 1 tbsp Vegetable oil

For decoration

  • 8 Oreos cut in half
  • 6 Oreos chopped up

Instructions

To make the chocolate sponges

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the oreo sponge

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 (or leave it on between making both sponges), and grease and line one 8" cake tin

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Fold in the chopped up oreos, then pour the mixture into the tin

  6. Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the buttercream

  1. Using an electric whisk, whisk together the butter and icing sugar. When it starts to come together, add the vanilla extract. Keep mixing until it is smooth


  2. Fold the oreo crumbs into the buttercream, making sure they are evenly distributed throughout

  3. To stack and decorate the cake, level off each sponge with a cake leveller if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table and spread some buttercream over the top


  4. Add the oreo sponge on top and again spread buttercream over it

  5. Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 1 hour to set

  6. Coat the cake with a second layer of buttercream and smooth it out as best you can. Then put it back in the fridge for another hour to set

To do the chocolate drip

  1. Melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  2. Mix the oil into the melted chocolate

  3. Put the chocolate into a piping bag and snip a small section off the end

  4. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  5. Used a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

To decorate

  1. Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  2. Push the cut in half Oreo biscuits all around the edge and sprinkle the chopped up Oreos in the middle

NB. This post is NOT in anyway sponsored by Oreos – I just love their product!

You can find more of my Cake recipes by clicking here!

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Bake With A Legend Review

Bake With A Legend Review

If you’ve visited my blog before you will know that I am a massive fan of The Great British Bake Off. It is the baking show that inspired me to start both this blog and my journey of delicious baking adventures. So when I heard that there were baking classes being hosted by some of the most talented and well known GBBO stars, well there wasn’t much that was going to stop me from getting involved! The classes are called Bake With A Legend, and at first they started off in London (as most things do unfortunately for us Northerners). Thankfully, because they’ve been so brilliant and successful, they’ve started doing classes in Manchester this year.

I attended two Bake With A Legend classes in Manchester. The first was baking bread with Paul Jagger. Paul was a quarter finalist in series six and is most well known for his lion bread sculpture. Because the classes are in small groups, they feel very intimate. You can chat away to the hosts and asking them questions throughout is welcomed. At the start we all sat down with Paul and we were offered a hot drink. He talked to us about what we would be baking. He was a very warm, friendly and open guy. Paul was full of anecdotes and stories about his time on GBBO. I found it absolutely fascinating to hear what went on behind the scenes!

Then it was time to bake! Paul demonstrated each step first and explained what we needed to do. There were two large work stations at the Food Sorcery location in East Didsbury for us all to use. They provided plenty of baking equipment to go around and the main ingredients were all weighed out and ready. As there were bakers on either side of the worktops it was ideal for chatting with others in the group and helping each other to remember which ingredients to add!

At the bread making class we made grissini (aka breadsticks) flavoured with parmesan and rosemary. Paul brought rosemary from his garden at home for us to use which was a lovely touch. We also made an asian inspired twist on garlic bread which was stuffed with chickpeas, pepper, cumin, chilli and coriander. I have made bread several times in the past, but I’d never made these recipes before. So it was a learning experience for me. Paul made his way around the group whilst we baked to guide us, answer our questions, and most importantly reassure us that we were following the recipe correctly!

The Bake With A Legend staff were also on hand to clean up after us, help us work the fancy ovens, and keep an eye on our bread as it baked. When everything was ready the whole room smelt amazing! We got another chance to sit round the table with Paul at the end of the session. He chatted with us some more, and we got to ask any further questions we had. We were provided with everything we needed to package up our bread and take it home with us. We also got the chance to get a photo with Paul! It was such a fun day and I thoroughly enjoyed myself!

The second class I attended was cake making with Howard Middleton. He featured in series four of GBBO and is probably best known for having his custard accidentally ‘stolen’ by a fellow contestant. He’s also known for his love of gluten free baking and using unusual flours in his bakes. On one week of the show he used hemp flour, which gave Mel & Sue plenty to joke about! Howard has since released a book full of gluten free recipes (I’ve linked to it at the bottom of this post if you are interested).

We were making a recipe from Howard’s book called a Cacaoccino cake. It’s a sponge containing cacao, hazelnuts and coffee, surrounded by hazelnut wafers and filled with whipped cream. Howard was very funny and self deprecating throughout the class. We were all laughing at regular intervals and he made the atmosphere light and comfortable. As in the previous class, Howard demonstrated the steps of the recipe before we went over to the baking stations and had a go ourselves.

I baked in a pair with a lovely lady called Bev who had been bought the class as a Christmas gift from her husband. It was really nice to bake with someone else, to have a chat and bake together. Howard was pottering around the group to help us when we got stuck. So we felt reassured that the cakes would turn out well. He even brought his own stencils from home so we could finish off the cake with either a Bake With A Legend logo, or a coffee cup. I went for the logo and Howard applied the stencil and dusted the cocoa on everyone’s cake for them which was a fantastic personal touch!

Bake With A Legend

At the end of the class we sat down to relax with a glass of prosecco or orange juice. Howard served us a slice of the cake he had made during the demonstration. It was absolutely delicious! And this is coming from someone who doesn’t even like coffee! We also got to chat more with Howard and ask him questions. He told us all about his GBBO experience and what he’d been up since the show ended. He also signed copies of his book and happily posed for photos with the group.

I had a brilliant time at the cake making class, and I loved every moment of getting to meet and bake with these two fabulous GBBO stars. Even as an experienced baker, I learnt new things and feel inspired to try out new recipes. I think the Bake With A Legend classes are suitable for bakers of any level of experience as you are guided every step of the way. There’s always have help at hand to steer you in the right direction. The atmosphere of each class is so comfortable and welcoming that you don’t feel like any question is a stupid one. Essentially, if you love baking and you love The Great British Bake Off, you’re going to love Bake With A Legend!

If you want to find out more and see what classes are coming up in your area, visit the Bake With A Legend website.

NB. I attended the classes free of charge, I was not required to write a positive review and all opinions are my own.

Carrot Cake

Carrot Cake

Carrot Cake is one of the most well known bakes and it’s no wonder why. It’s packed fully of tasty flavours and different textures, and wrapped up in what has to be one of my favourite frostings ever – cream cheese buttercream. I could eat the stuff straight from the bowl! I thought it was about time I shared my favourite carrot cake recipe. As I’m not a huge fan of walnuts, I use pecans in my recipe, but of course if you like walnuts they can easily be swapped. To save time I use a food processor to grate my carrot, so if you have one with a grating attachment it’s a real time saver. Carrot cake is also a delicious way to use up leftover carrots!

Jump straight to the recipe!

I started by mixing both flours, the baking powder and bicarb, the mixed spice and the light brown sugar together in a large bowl.

Then I added the vegetable oil, eggs, orange zest, orange juice and grated carrot.

I folded in the pecans and sultanas, and divided the mixture evenly between two lined and greased 8″ cake tins.

After 35 minutes in the oven they were golden brown, I left them to cool on wire racks.

To make the frosting I mixed together the butter and icing sugar, then added the cream cheese and mixed until it was smooth.

Carrot Cake

I placed one of the sponges onto a cake stand and piped just less than half of the frosting over it. Then I topped it with the second sponge, then piped the remaining frosting on top. I decorated the carrot cake with fondant carrot shapes, orange zest and chopped pecans.

Carrot Cake

This carrot cake is absolutely delicious! The texture of the fruit and nut packed sponge pairs so well with the smooth cream cheese buttercream. It’s a dream combination and one that I am happy to enjoy on a regular basis!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Friday hosted by Food Eat Love and The Frugal Hausfrau.

5 from 4 votes
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Carrot Cake

Servings 12

Ingredients

For the sponge

  • 200 g Self raising flour
  • 115 g Wholemeal plain flour
  • 265 g Light brown sugar
  • 1 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 3 tsp Mixed spice
  • 325 g Carrots grated
  • 265 g Vegetable oil
  • 4 Eggs
  • 1 Orange zested and juiced
  • 95 g Pecans chopped
  • 95 g Sultanas

For the frosting

  • 250 g Butter or baking spread
  • 500 g Icing
  • 200 g Full fat cream cheese

For decoration

  • Fondant carrot decorations
  • Orange zest
  • 4 Pecans chopped

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line two 8 inch sandwich tins

  2. In a large bowl, stir together both flours, baking powder, bicarbonate of soda, mixed spice and light brown sugar

  3. Add the vegetable oil, eggs, orange zest, 2 tbsp of the orange juice and the grated carrot

  4. Mix in the pecans and sultanas

  5. Divide the mixture evenly between the cake tins

  6. Bake for 35 minutes until golden brown and a thin skewer inserted comes out clean. Remove them from the tin and leave them to cool on wire racks

  7. To make the frosting mix together the butter and icing sugar using an electric hand mixer, then add the cream cheese and mix until smooth

  8. Place one of the sponges onto a plate or cake stand and spread or pipe just less than half of the frosting over it

  9. Top with the second sponge, then pipe or spread the remaining frosting on top

  10. Decorate with fondant carrot, orange zest and chopped pecans

  11. Store any remaining cake in the fridge for up to 3 days

You can find more of my Cake recipes by clicking here!

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Nutella Cake

Nutella Cake

I recently posted some Nutella Bueno Cupcakes and they have been very popular, so it inspired me to go bigger and make this giant Nutella cake! It’s made up of three layers of chocolate and hazelnut sponge, sandwiched together with Nutella buttercream, topped with more Nutella buttercream, chopped hazelnuts, chocolate sprinkles and Kinder Bueno mini pieces. It’s a Nutella lover’s dream and would make an amazing birthday cake for the Nutella fan in your life!

Jump straight to the recipe!

To make the sponge I creamed together the butter and sugar, then I added the eggs bit by bit and whisked them in, followed by the vanilla. I then whisked in the self raising flour, baking powder and cocoa powder.

I folded in the chopped hazelnuts, you can omit these if you wish, but they do add that nutty flavour to the cake that reminds you of Nutella.

Then I poured the mixture into three lined and greased 8″ sandwich tins.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for around 25 minutes, until a skewer inserted in the middle came out clean. I let them cool completely.

To make the buttercream I started by creaming together the butter and icing sugar.

Then I added the Nutella, and a splash of milk, and mixed until it came together.

I stacked the sponges up on the cake stand, piping buttercream between each layer using a piping bag and my Jem 1E star nozzle.

Nutella Cake

For the final decoration, I spread some buttercream over the top of the Nutella Cake, then piped rosettes all around the edge. In the centre I sprinkled the chopped hazelnuts, then the chocolate strands. I placed Kinder Bueno pieces all around the edge.

Nutella Cake

I served this Nutella Cake at a party and it was a huge hit, it got completely demolished! The Nutella buttercream is so good I could eat it with a spoon!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, We Should Cocoa hosted by Tin & Thyme, Baking Crumbs hosted by Only Crumbs Remain and Fiesta Fridays hosted by Adorable Life and The Not So Creative Cook.

 

5 from 5 votes
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Nutella Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or Baking spread
  • 500 g Caster sugar
  • 9 Eggs
  • 2 tsp Vanilla extract
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tsp Baking Powder
  • 75 g Chopped hazelnuts

For the buttercream

  • 300 g Butter or Baking spread
  • 600 g Icing sugar
  • 400 g Nutella
  • 1/2 tbsp Milk

For decoration

  • 50 g Chopped hazelnuts
  • Chocolate strand sprinkles
  • 12 Kinder Bueno mini pieces

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the vanilla extract

  5. Then whisk in the self raising flour, baking powder and cocoa powder

  6. Finally, fold in the chopped hazelnuts with a spatula or wooden spoon

  7. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  8. Bake them for around 25 minutes, until a skewer inserted in the middle comes out clean. Then remove them for the tins carefully and let them cool completely on a cooling rack

  9. To make the buttercream, mix together the butter and icing sugar until smooth, you can use either an electric mixer or do this by hand with a whisk

  10. Then add the Nutella and mix it in, then add the milk, it should be smooth with no lumps. You can then put it in a piping bag fitted with a star nozzle
  11. Stack the sponges up on your plate or cake stand, piping buttercream between each layer. Start by going around the edges of the sponge, then fill in the middle

  12. When you get to the last layer, use a spatula to spread buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  13. Sprinkle the chopped hazelnuts in the centre, then add the chocolate strands. Finally place the Kinder Bueno mini pieces all around the edge

You can find more of my Cake recipes by clicking here!

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Strawberries & Cream Cake

Strawberries & Cream Cake

One of the signs of summertime in the UK is that the Wimbledon Tennis Championships begins. Strawberries and cream was served at the first Wimbledon back in 1877 and has continued to be a winning combination ever since. This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It’s made up of a generous vanilla sponge, filled with sweetened mascarpone cheese and strawberry jam, topped with whipped cream, freeze dried and fresh strawberries – it screams “summer is here!”

Jump straight to the recipe!

I started by creaming together 350g caster sugar and 350g baking spread using an electric hand mixer until it was light and fluffy.

Then I whisked in 6 eggs and 2 tsp vanilla extract until smooth, then mixed in 350g self raising flour.

Using scales for accuracy, I separated the mixture between two greased and lined  8″ sandwich tins.

I baked them on 180C/160C Fan for 45 minutes until they were golden brown and a skewer inserted came out clean.

When the sponges were fully cool I made the filling by mixing together 250g mascarpone cheese, 50g full fat cream cheese, 1 tsp vanilla extract and 5 tbsp icing sugar. I spread strawberry jam over the sponge, then added the filling leaving about 2 tbsp in the bowl.

I topped it with the second sponge and spread the remaining filling on the top.

Using my electric hand mixer I whipped up double cream with icing sugar and vanilla, put it in a piping bag with a Jem 1E open star nozzle and piped it around the edges. I sprinkled a packet of freeze dried strawberries in the centre that I smashed up.

Strawberries & Cream Cake

I pressed the fresh strawberries into the whipped cream all round the edges of the Strawberries & Cream Cake, and sprinkled some red hundreds and thousands I got from Tesco all over the cake. This Strawberries & Cream Cake is best served straight away, but it will keep in the fridge until the next day.

Strawberries & Cream Cake

The sponge of this Strawberries & Cream Cake was lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly – it’s a combination that has stood the test of time for a reason!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Brilliant Blog Posts by Honest Mum.

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5 from 1 vote
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Strawberries & Cream Cake

Ingredients

For the sponge

  • 350 g Caster sugar
  • 350 g Baking spread or Butter
  • 6 Eggs
  • 350 g Self raising flour
  • 2 tsp Vanilla extract

For the filling

  • 250 g Mascarpone cheese
  • 50 g Full fat cream cheese
  • 5 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 6 tbsp Strawberry jam

For the decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 18 g Packet of freeze dried strawberries
  • 9 Fresh strawberries
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line two 8" sandwich tins

  2. To make the sponge, cream together the caster sugar and baking spread using an electric hand mixer until it is light and fluffy

  3. Whisk in 6 eggs, two at a time, mixing between each addition 

  4. Then mix in the vanilla extract, followed by the self raising flour

  5. Separate the mixture between the sandwich tins. You can do this by eye, or use scales for accuracy

  6. Bake them for 45 minutes until they are golden brown and a skewer inserted in the middle comes out clean. If they are browning too much, turn the oven down to 160C/140C Fan

  7. Once the sponges are baked, remove from the oven and run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely

  8. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar

  9. Put one of the sponges on your chosen cake stand or serving plate and spread the strawberry jam all over it, then spread the filling over the jam leaving about 2 tbsp in the bowl

  10. Top with the second sponge and spread the remaining 2 tbsp of the filling on top in the centre, it doesn't need to reach the edges

  11. Whip up the double cream and icing sugar either by hand, with an electric hand mixer, or food mixer. Put it into a piping bag with an open star nozzle and pipe it all around the edge of the cake

  12. Smash up the freeze dried strawberries if they are whole (you can also buy pieces that won't need smashing up) and sprinkle them in the centre 

  13. Add the fresh strawberries on top of the whipped cream all around the edge of the cake, and sprinkle the red hundreds and thousands, if using, all over the cake

  14. Slice and enjoy!

You can find more of my Cake recipes by clicking here!

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Amarula, Chocolate & Caramel Cake

Amarula, Chocolate & Caramel Cake

I reviewed a recipe book recently called Lola’s A Cake Journey Around The World and as part of my review I made an Amarula Cake from the book. I really enjoyed it as it contained some of my favourite flavours – chocolate, caramel and whipped cream. Plus I also have a new love for Amarula! It’s similar to Baileys in that it’s a cream liquor, but it’s made with a fruit from South Africa called the marula fruit. I really wanted to make the Amarula cake again but I wanted to amp it up and really make it indulgent and special, so this Amarula, Chocolate & Caramel Cake was created!

Jump straight to the recipe!

I started by mixing the cocoa powder with boiling water, then left it to cool. In a different bowl I whisked up the eggs, caster sugar and vegetable oil with an electric hand whisk until it was frothy. I added the cocoa powder mixture and whisked it in.

Then I added the self raising flour, baking powder and some Amarula and folded it in. I separated the mixture into three 22cm cake tins and baked on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

Then I made the buttercream by mixing together the baking spread, Amarula and icing sugar. I stacked up the sponges, drizzling Amarula on each sponge before spreading them with some buttercream.

I covered the sponge in a base coat of buttercream and put it in the fridge for 1 hour to set.

Then I took it out and covered it again with the rest of the buttercream and I smoothed it out as best I could.

To decorate the Amarula cake I carefully piped blobs of the caramel on the edge of the cake, then covered the whole top of the cake with a thin layer of the caramel. I whipped up the double cream with some Amarula and icing sugar and piped it around the edges. I added bronze sprinkles and white chocolate stars in the centre, then cut some chocolate squares I got from The Chocolate Trading Co into triangles and stuck them into the cream. Finally a spritz of gold glitter finished it off! Of course, you can decorate the Amarula Cake any way you like.

This Amarula cake was everything I had dreamed of! Rich chocolate sponge, sticky caramel drizzle and sweet buttercream with Amarula flavour. It would make a fabulous cake for a celebration, or the ultimate way to treat yourself!

   

I’m linking this cake up with Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.

 

Amarula, Chocolate & Caramel Cake

Servings 12 slices

Ingredients

For the sponge

  • 120 g Cocoa powder
  • 250 ml Boiling water
  • 6 Eggs
  • 440 g Caster sugar
  • 120 ml Vegetable Oil
  • 500 g Self raising flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 5 tbsp Amarula

For the buttercream

  • 4 tbsp Amarula
  • 900 g Icing sugar
  • 450 g Baking spread

For decoration

  • 150 g Carnation Caramel
  • 200 ml Double cream
  • 3 tbsp Amarula
  • 2 tbsp Icing sugar
  • Sprinkles of your choice

Instructions

  1. Mix the cocoa powder with the boiling water and leave to cool

  2. In a large mixing bowl, use an electric or hand whisk to mix the eggs, caster sugar and vegetable oil until frothy. Then, add the cocoa powder mixture and whisk it in
  3. Gently fold in the self raising flour, baking powder, salt and 2 tbsp of the Amarula
  4. Separate the mixture into three greased and lined 22cm cake tins and bake on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes (check they are done by inserting a skewer or thin knife into the centre, it should come out clean). Remove from the tins and leave them on cooling racks to cool completely

  5. To make the buttercream mix together the baking spread, Amarula and icing sugar until smooth

  6. Stack up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some of the buttercream
  7. Cover the cake in a base coat of buttercream and put it in the fridge for 1 hour to set
  8. Cover the cake with the rest of the buttercream and smooth it out as best you can using a palette knife or scraper
  9. Put the Carnation Caramel into a piping bag and carefully pipe blobs on the edge of the cake so it drips down. Then cover the whole top of the cake with a thin layer of the caramel
  10. Whip up the double cream along with the Amarula and the icing sugar, pipe it around the edges of the cake

  11. Add sprinkles in the centre of the cake, and chocolate decorations as desired

You can find more of my Cake recipes by clicking here!

Amarula Cake

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Mini Layered Easter Cakes

Mini Layered Easter Cakes

As you will know if you’ve been to my blog before, or if you follow me on social media, I am a huge fan of The Great British Bake Off and the Queen of Baking that is Mary Berry. I was beyond excited when I was sent a set of Mary Berry Homeware! I first saw Mary Berry’s homeware range at The BBC Good Food Show Winter 2016 and I immediately fell in love with it’s pretty patterns and pastel hues. The range is beautifully packaged and presented and I wanted to make something that really complimented it. So I decided to use the colours in the range – pastel pink and teal to make these gorgeous Mini Layered Easter Cakes. And seen as it’s Easter, they just had to be topped with mini eggs!

Jump straight to the recipe!

You can find Mary Berry’s Homeware range at Meld Home or John Lewis.

To start, I made the sponges. I had three mixing bowls and into each one I put 120g butter and 120g caster sugar. I then put drops of blue, pink and yellow food colourings into the mixtures, I made the colour slightly stronger than I wanted the final result to be as the eggs and flour would lighten it. My preference is to add food colouring at this stage as later on it can remove air from the mixture as you over mix to get the colour right.

I added 2 eggs and 1 tsp vanilla extract to each bowl and whisked in. Finally I folded 120g self raising flour into each bowl.

I baked each sponge in a lined traybake tin on 180C/160C Fan/350F/Gas Mark 4 for between 10-15 minutes. To make sure they were done I inserted a skewer into them. I don’t have three traybake tins, I only have two, so I baked two first and then the third. I made sure not to add the flour to the mixture of the one that was waiting to be baked as this would affect the texture of the final cake.

When the cakes were fully cooled I used a 3 inch cookie cutter to cut 6 circles out of each sponge. I didn’t throw away the leftovers, I whizzed them up in my food processor then put them in a freezer bag and froze them. I’ll use them to make cake truffles in the future (check my recipe finder page for all my cake truffle recipes if you’d like to do the same).

I made a vanilla buttercream and used my Wilton Number 6B Open Star tip to pipe blobs of it on the blue bottom layer.

Then I did the same with the middle yellow layer, then topped with the final pink layer.

I then used a Wilton 1M tip to pipe rosettes on top of each cake and I placed three different coloured mini eggs carefully into the middle.

I was so pleased with these Mini Layered Easter Cakes, they look so pretty and I though they really complimented Mary’s beautiful homeware range. They tasted pretty scrumptious too! The sponge was lovely and light and the delicate vanilla buttercream was the perfect finishing touch. I felt like I could almost have been at afternoon tea with Mary Berry herself – a girl can dream!

My friends and partner absolutely loved the Mini Layered Easter Cakes. They looked so pretty, and the colours and decoration could easily be changed for any occasion.

 

     

I’m linking this recipe up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation and I’m also linking up to Cook Blog Share hosted this week by Easy Peasy Foodie.


Mini Layered Easter Cakes

Servings 6

Ingredients

For the sponges

  • 360 g Butter or baking spread
  • 360 g Caster sugar
  • 6 Eggs
  • 360 g Self raising flour
  • 3 tsp Vanilla extract
  • Pink, blue & yellow Food colouring

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 2 tsp Vanilla extract

For decoration

  • 1 bag of Mini eggs

Instructions

  1. Grease and line three 12" x 9" traybake tins, or if you have one or two tins, grease and line them and then wash between batches

  2. To make the sponges you need three mixing bowls. Into each one put 120g of the butter and 120g of the caster sugar. Cream them all together, then in the first bowl put a drop of blue food colouring, in the second bowl a drop of pink food colouring and in the third bowl a drop of yellow food colouring. Mix in well and add more if needed. Make the colour slightly stronger than you want as the final result will be lightened by the addition of the eggs and flour
  3. Add 2 of the eggs and 1 tsp of the vanilla extract to each bowl and whisk in
  4. Fold 120g of the self raising flour into each bowl. Tip: If you have three traybake tins then add the flour to all of the batters, if not, wait to add the flour until you're ready to bake
  5. Pour and smooth out the batter into the traybake tin(s) and bake them on 180C/160C Fan/350F/Gas Mark 4 for 10-15 minutes until a skewer inserted into the sponge comes out clean
  6. Cool the sponges fully on cooling racks. When they are cool use 3 inch round cookie cutter to cut 6 circles out of each sponge
  7. Make a vanilla buttercream by mixing together the butter, the icing sugar and the vanilla extract. Put half of it into a piping bag fitted with a Wilton Number 6B Open Star tip and pipe blobs of it on the blue bottom layer of sponge

  8. Cover with the yellow sponge layer and again pipe blobs of buttercream onto it, then top with the final pink layer
  9. Put the other half of the buttercream into a piping bag fitted with a Wilton 1M tip and pipe rosettes onto the top of each mini cake, then place 3 different coloured Mini Eggs into the middle

You can find more of my Cake recipes by clicking here!

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