Cherry Bakewell Cake #AD

Cherry Bakewell Cake #AD

I’m pretty certain that anyone interested in food or baking has heard of KitchenAid – you’d certainly struggle to find someone with these interests that hasn’t! But did you know that KitchenAid has now been around for 100 years? They started in 1919, and to celebrate their 100 year anniversary they’ve released a new Queen of Hearts range in a gorgeous passion red shade with mini hearts detailing. As well as honouring the past century, KitchenAid are also looking ahead to the future and the creativity of it’s makers to come.

I used the fabulous new Queen of Hearts KitchenAid Hand Mixer to make this Cherry Bakewell Cake. In order to create something I thought that could live up to the KitchenAid brand and their incredible history I’ve fused together a traditional bake of the past and brought it into the present with this new twist. It’s an almond sponge, filled with cherry jam and almond buttercream, topped with icing, flaked almonds and glace cherries

Jump straight to the recipe!

 

To make the sponges I started by creaming together the butter and sugar. I added the eggs and vanilla, and whisked them in.

 

Then I added the self raising flour and ground almonds, and divided the mixture between 3 lined 8″ tins.

 

Once the cakes were baked and cooled, I started piling them up. Then I piped almond buttercream around the edges and filled the centre with cherry jam. I finished it with more almond buttercream and icing in the centre.

I let the icing drip down the sides of the Cherry Bakewell Cake for that extra droolworthy appearance!

Finally I added flaked almonds on top and some glace cherries.

I expected the Queen of Hearts KitchenAid Hand Mixer to be an excellent product coming from such an iconic brand, however I was surprised to find it actually improved the texture of my cakes! This Cherry Bakewell Cake was so light and airy! I’m excited to keep using it with all my future bakes!

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I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder and Fiesta Fridays hosted by Of Goats & Greens and Food Eat Love.

Cherry Bakewell Cake
5 from 12 votes
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Cherry Bakewell Cake

A twist on a classic! Almond sponge, cherry jam, almond buttercream, icing and glace cherries!

Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 35 minutes
Decorating time 25 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 100 g Ground almonds
  • 400 g Self raising flour
  • 1/2 tsp Baking powder
  • 1 tsp Vanilla extract

For the buttercream & filling

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 1 1/2 tsp Almond extract
  • 285 g Cherry jam

For the decoration

  • 200 g Icing sugar
  • 2 tbsp Water
  • 20 g Flaked almonds
  • 4 Glace cherries cut in half

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

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

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

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

  6. Bake them for 30-35 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

  7. To make the buttercream, mix together the butter and icing sugar, you can use either an electric hand mixer or do this by hand with a silicone spoon

  8. When it starts to come together add the almond extract, and mix until smooth

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

  10. Stack the sponges up on your plate or cake stand, piping buttercream between each layer around the edges and filling the centre with cherry jam

  11. When you get to the last layer pipe larger rosettes around the edge

  12. Mix the icing sugar and water together until you get a thick paste (you may not need all of the water so add it slowly)

  13. Pour or pipe the icing into the centre of the cake then drizzle it between the buttercream rosettes and let it drip down the sides of the cake

  14. Sprinkle flaked almonds in the centre over the icing, and add the glace cherries on top of the buttercream rosettes

  15. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

Recipe Video

NB. This is a sponsored post, all opinions are my own

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

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Black Forest Brownies

Black Forest Brownies

I love cherries and chocolate together which is why Black Forest Cake is one of my favourite desserts, plus it has whipped cream too – it’s basically my heaven. I wasn’t able to incorporate whipped cream into these Black Forest Brownies, but I highly recommend serving them with a big dollop of it! I’ve used my standard brownie recipe as it’s super rich, chocolatey and fudgey. Then I’ve mixed in chopped tinned cherries and dark chocoate chips, as well as some kirsch. I’ve used tinned cherries because fresh ones aren’t available all year round, and I wanted to make sure you could make these Black Forest Brownies any time of year! I also used these extra large dark chocolate chips by Dr Oetker that I bought recently and they were so good I was eating them from the pack as a snack!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder. Finally I folded in the chopped tinned cherries and the dark chocolate chips.

I poured the batter into a lined traybake tin and baked them for 30 minutes.

Once they were cool I cut the Black Forest Brownies into squares and decorated them with a drizzle of dark chocolate and some glace cherries.

Black Forest Brownies

The Black Forest Brownies were so moist and fudgey and deeelicious! This is such an easy and quick way to get that fix of those cherry, chocolate and kirsch flavours!

I’m linking this recipe up with Cook Blog Share hosted by Glutarama, and Fiesta Fridays hosted by Angie.

Black Forest Brownies
5 from 8 votes
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Black Forest Brownies

Rich chocolate brownies with cherries and kirsch

Course Dessert
Cuisine European
Keyword Brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer

Ingredients

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter or baking spread
  • 2 tbsp Kirsch
  • 250 g Dark brown sugar
  • 3 Eggs large
  • 120 g Plain flour
  • 1 tsp Baking powder
  • 200 g Tinned cherries chopped up
  • 125 g Dark chocolate chips

For decoration

  • 12 Glace cherries cut in half
  • 75 g Dark chocolate melted

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When
    fully melted, stir together and remove from the heat. Let it cool for 5
    minutes

  3. In a bowl, whisk together the dark brown sugar and the eggs until frothy, add the Kirsch and mix in

  4. Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking

  5. Add the plain flour and baking powder and mix in

  6. Fold in the cherries and chocolate chips

  7. Pour the batter into the lined traybake tin and bake for 30 minutes

  8. Leave it to cool completely before cutting into squares

  9. Decorate by drizzling the dark chocolate over them and adding the glace cherries

  10. Store in an airtight container in a cool place and eat within 3 days

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

Black Forest Brownies

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White Forest Cake

White Forest Cake

Did you know that cherries can help you get a good night’s sleep? They’re high in melatonin which promotes healthy sleep patterns, plus it helps to regulate your body’s internal clock. I’m pretty sure that means a slice of this White Forest Cake is a great after dinner treat to help you settle down! I absolutely love these sweet red fruits, and I always try and buy British cherries as much as possible. You can really tell the difference when buying local cherries as they are so much fresher and full of super sweet flavour. In this White Forest Cake I’ve made them into a jam with kirsch, paired them with white chocolate and whipped cream, and added fresh cherries on top!

Jump straight to the recipe!

White Forest Cake

I was sent some gorgeous British cherries from one of the Go Cherry growers who produce British cherries all over the UK and have been doing so for generations. I was so impressed with the quality and flavour of the cherries. When I’ve bought imported cherries in the past, I always get a few in a pack that aren’t quite ‘right’ and I have to throw away, but every single cherry from the Go Cherry growers was perfectly fresh and deliciously sweet. It was a struggle not to just snack on the lot! If you’d like to find out more about British cherries head to the Berry Gardens website.

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

 

I added the eggs and vanilla, and whisked them in. Then I added the self raising flour and divided the mixture between 3 lined 8″ tins.

Once they were baked, I left them to cool.

Meanwhile, I made the cherry and kirsch jam by heating the cherries, sugar and lemon juice in a pan.

 

Once the sugar was dissolved I let it bubble for 10 minutes. I checked it was set, then poured it into a bowl and added the kirsch. I popped it in the fridge to cool down.

   

Next, I levelled off the cakes, then started piling them up with whipped cream, the cherry jam and white chocolate chips between each layer.

On top I piped on more cream, added the fresh cherries, the rest of the jam and some white chocolate curls.

White Forest Cake

The flavour of the cherries and the cherry jam really made this White Forest Cake taste extra special, and made it look so pretty too!

    

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

5 from 9 votes
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White Forest Cake

Servings 12

Ingredients

For the vanilla sponges

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract

For the cherry and kirsch jam

  • 400 g Fresh cherries pitted & cut in half
  • Juice of half a lemon
  • 260 g Granulated sugar
  • 1 tbsp Kirsch or cherry brandy

For the filling

  • 600 ml Double cream
  • 2 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 50 g White chocolate chips

For decoration

  • White chocolate curls
  • Fresh cherries

Instructions

  1. I advise making the jam first as it gives it time to cool down. Put a saucer in the freezer as you'll need this to check the jam is set

  2. Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft

  3. Mash the cherries down a bit with a potato masher

  4. Bring to the boil and let it bubble for 10 minutes, stirring occasionally

  5. Take it off the heat and drip about a teaspoon of the jam onto the saucer that you put in the freezer. Leave it for a minute, then if it has set so it doesn't drip down the saucer when you tip it, and it feels sticky when you touch it, then it's done. If not, boil for another 2 minutes, and check again

  6. Pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down. Give it another stir after an hour

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

  8. 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

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

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

  11. Divide the mixture between the tins, use scales for accuracy

  12. Bake them for 30-35 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

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

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

  15. Put the first sponge on your cake stand and spread over some of the cream filling. Then sprinkle some white chocolate chips over the cream. Then add some jam, letting it drip down the sides

  16. Add the second sponge and do the same

  17. Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)

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

NB. This is a sponsored post, all opinions are my own.

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

White Forest Cake

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Traditional Czech Kolaces

Traditional Czech Kolaces

I absolutely love traditional recipes that have been passed from one generation to the next. They truely survive the test of time and you can guarantee they will be absolutely delicious! Czech Kolaces are one such recipe. The base is an enriched dough and they can be filled with a variety of sweet things such as fruit or jam. They can also be small or large, which is another thing about traditional recipes, every family has a different version. So why not find your favourite! As Czech Kolaces originated as desserts at Czech weddings, their perfect pairing is with a drink of course. Budweiser Budvar lager is brewed in the Czech Republic using 700 year old traditional methods and local ingredients. If you want to steep yourself in Czech tradition, then crack open a Budvar and learn how to make these delicious treats – you won’t regret it!

Jump straight to the recipe!

To learn more about the kolaces watch this beautiful video that Budvar have made! Or you can read the story by clicking here.

To make the dough I started by warming up the milk in a pan until it was luke warm. I added the yeast and caster sugar, then covered it with cling film and left it for 10 minutes.

After the 10 minutes I uncovered it and added the egg yolks and melted butter and whisked it all together.

In a bowl I stirred the flour together with the salt. I poured the milk mixture into the flour and mixed until a dough formed. I covered it with cling film and left it in a warm place to prove for 1 hour.

Whilst it was doing that I made the cheesecake filling by whisking the cream cheese, caster sugar, lemon zest and egg yolk together. I whisked it until it was thick then I folded in the whipped egg white.

Once the dough was proved, I cut the dough in half. With one half I made little kolaces by rolling it out then cutting out rounds with a cookie cutter.

I used the bottom of a glass to make indentations in the dough.

I filled them with the cheesecake mixture, then added a few blueberries too. And I glazed them around the edges with beaten egg.

They baked on 180C Fan for 20 minutes. I kept re-rolling the dough until it was all gone.

I also made some with blackcurrant jam in the middle instead and a sprinkling of the crumble on top.

With the other half of the dough, I rolled it into a rectangle and spread it out on a lined baking tray.

I sprinkled breadcrumbs on top, followed by blueberries and rum soaked cherries, then finally sprinkled the crumble all over. I also glazed the edge with beaten egg.

It baked it for between 20-25 minutes on 180C Fan until it was golden brown.

Czech Kolaces

I made the Czech Kolaces whilst I was round at my friend’s house and they went down an absolute treat. It was so relaxing to chat and bake with a few Budvars, then enjoy the Czech Kolaces warm from the oven! I shared the beer out with my boyfriend and friends too. They really enjoyed drinking it with the Czech Kolaces, and I heard several poorly pronounced shouts of “Na zdraví!” – which is cheers in Czech!

Czech Kolaces

The Czech Kolaces filled with jam were my favourite and they’re also the easiest to make. I really liked the big traybake version too as it’s less time consuming than cutting out rounds. However, the little rounds would be perfect for a party! The bread was soft and light, and the fillings sweet and fruity

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Food For The Soul and The Not So Creative Cook.

 

5 from 1 vote
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Small Czech Kolaces with Blueberries & Cheesecake or Jam

Servings 20

Ingredients

For the dough

  • 500 g Plain flour
  • 75 g Caster sugar
  • 75 g Butter melted
  • 250 ml Whole or semi-skimmed milk
  • 3 Egg yolks
  • 7 g Sachet of fast action yeast
  • 1/2 tsp Salt
  • 1/2 Lemon zest only

For the cheesecake filling

  • 250 g Full fat cream cheese
  • 60 g Caster sugar
  • 1 Egg yolk
  • 1 Egg white whipped
  • 1 tsp Vanilla extract
  • 1/4 Lemon zest only

Other toppings

  • 50 g Blueberries
  • Jam

For glazing

  • 1 Egg beaten

Instructions

  1. To make the dough warm up the milk in a pan until it is luke warm

  2. Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes

  3. After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together

  4. In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour

  5. While it's proving, make the cheesecake filling,

  6. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  7. Once the dough is proved, flour your work surface and roll it out to 4-5mm thick. Cut out rounds using a cookie cutter

  8. Use the bottom of a glass to make indentations in the dough

  9. Fill the indentations with the cheesecake mixture (or jam if using), then add a few blueberries too. Glaze them around the edges with the beaten egg

  10. Bake for 20 minutes until golden brown

  11. Allow to cool, then serve with a cold Budvar!

5 from 1 vote
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Large Czech Kolac with Blueberries & Cherries

Servings 12

Ingredients

For the dough

  • 500 g Plain flour
  • 7 g Sachet of fast action yeast
  • 75 g Caster sugar
  • 75 g Butter melted
  • 2 egg yolks
  • 250 ml Whole or semi-skimmed milk
  • 1/2 tsp Salt
  • 1/2 Lemon zest only

For the kolace crumble

  • 40 g Butter
  • 40 g Caster sugar
  • 70 g Plain flour

For the topping

  • 25 g Breadcrumbs
  • 300 g Blueberries
  • 12 Kirsch soaked cherries

For glazing

  • 1 egg beaten

Instructions

  1. To make the dough warm up the milk in a pan until it is luke warm

  2. Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes

  3. After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together

  4. In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour

  5. While it's proving, make the kolace crumble. Put the butter, caster sugar and plain flour in a bowl and rub it all together until it resembles breadcrumbs

  6. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  7. Once the dough is proved, flour your work surface and roll it into a rectangle, then spread it out on a lined baking tray

  8. Sprinkle the breadcrumbs on top, then the blueberries and the kirsch soaked cherries, then finally sprinkled the crumble all over. Brush the edges with the beaten egg

  9. Bake it for between 20-25 minutes until it is golden brown

  10. Allow to cool, then slice and serve with a cold Budvar!

NB. This is a sponsored post, all opinions are my own.

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

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Cherry & Nutella Chocolate Cake: GBBO The Final!

Cherry & Nutella Chocolate Cake: GBBO The Final!

The Great British Bake Off series 7 came to an end last week, and it really was the end of an era as it was the last time the show will be aired on the BBC. Of course, none of the bakers or presenters knew that at the time of filming. Our three finalists were Candice, Andrew and Jane. Candice has been well known throughout this series for making elaborate bakes themed around her family, she’s won star baker three times and is this year’s lipstick queen! Jane won star baker on week one, and has had quite a few ups and downs since then. Andrew has been known for his technical approach to baking, and has won star baker twice.

Jump straight to the Cherry & Nutella Chocolate Cake recipe!

The theme of the final was royal and the signature challenge was to make a three layered filled meringue crown, family sized and decorated. Paul said the bakers have struggled with meringue in the past so he wanted to see how they did again. Jane’s meringue crown was filled with blueberry compote, raspberry and strawberry compote and nectarines. It had quite a simple appearance, and Paul said it had to be perfect because of this. Apart from her blueberry compote being slightly runny, her bake went well. Mary gave it plenty of praise while Paul stayed quiet as he was happily eating it all! He gave her a double Hollywood handshake!

Andrew used muscavado sugar in his meringue, which meant there was a higher risk of his meringue cracking. He made it in the shape of the Queen’s jubilee crown and filled it with pecan praline, layered it with blackberry fool and made cassis jelly ‘jewels’. He struggled with his pecan praline as it stuck to his baking paper, but he had a good bake. The judges felt that his praline was too sweet and overpowered the meringue, and that the fool wasn’t tart enough. They enjoyed his meringue and cassis jelly.

Candice made two different types of meringue, one with caster sugar and one with golden caster sugar. Her crown was filled with prosecco soaked strawberries, mango curd, and glittered fruit and nuts. One top was a tiny tiara style crown. The judges thought it looked impressive and that it had great texture and flavour, she got a Hollywood handshake too!

This week’s technical gave the bakers nowhere to hide. It was to make a Victoria Sponge, but without a recipe. They also had to make the buttercream and jam for the filling, again without a recipe. This is pretty straightforward for people who bake a lot, but the bakers were really feeling the pressure so were bound to make mistakes. I did think it was a little simple, and they could have challenged them more.

Jane made the mistake of weighing her eggs in the shells, so she had far too much mixture. Both Jane and Candice made their sponge with the all in one method, while Andrew used the creaming method. Candice made the raspberry jam seedless, which Mary didn’t like. Jane came third due to using too much mixture, Candice was second as her buttercream was grainy, and Andrew won the technical!

The showstopper challenge was to make a picnic fit for a Queen, this had to include: 1 chocolate celebration cake, 12 puff pastry sausage rolls, 12 mini quiches, 12 savoury scones and 12 fruit and custard tarts – 49 items in total! Mary said that even though the bakers had 5 hours to make everything, they still needed good time management. Paul wanted every item to be suitable to serve to the Queen herself.

Candice made a chocolate, orange & cardamom cake, bacon, mushroom & black pudding sausage rolls, manchego & olive scones, salmon & asparagus quiches and rhubarb & custard tarts. The pastry on her tarts did catch, but they still looked good and she avoided a soggy bottom! She also made cute pig faces on her sausage rolls which was a nice touch, and her puff pastry was well cooked. Her quiches were crispy and full of salmon. Her scones didn’t taste of cheese as the olives overtook the flavour. Paul loved her chocolate cake, and Mary thought it was a great cake for a picnic.

Andrew made smoked cheddar & paprika scones, sausage & chorizo rolls, sweet potato, goats cheese & caramelised onion quiches, strawberry & pistachio tarts and a chocolate cake featuring chocolate shards. He had an extremely detailed Excel spreadsheet which had every 5 minutes of the challenge planned to keep him on track. He also used family recipes to ensure success. Andrew added a sugar glaze to his fruit tarts which unfortunately soaked through and made the pastry soggy. His sausage rolls tasted good but he had raw pastry. Mary loved the appearance of his scones, but couldn’t taste any cheese. His quiches were crispy and tasted delicious according to Paul. His chocolate cake looked great and Paul felt the same about the taste of it.

Jane made red fruit and elderflower tarts, butternut squash & parmesan scones, apple & thyme rolls, salmon & prawn quiches and a chocolate cake decorated with a chocolate collar. Jane was flapping quite a lot as she seemed unorganised. Her chocolate collar did not set so she had to cover her cake in buttercream and glitter instead. Her sausage roll had raw pastry, but tasted good. Mary really enjoyed her quiches and fruit tarts. Neither Mary or Paul could taste the butternut squash in her scones. The judges did enjoy her chocolate cake and said it was light and soft, and loved the cherry and cream surprise in the middle.

And the winner was… Candice! She certainly deserved it as her bakes were the best in this episode. She was who I wanted to win as I felt she deserved it overall from the quality of her bakes throughout the series, even though the judges don’t take that into account on the final day. It was quite emotional as she talked about what winning meant to her. I’m looking forward to seeing what she does next!

I started by greasing and lining three 9″ sandwich tins.

Then I creamed together caster sugar and butter.

I added eggs, mixing them in two at a time.

Then I mixed in self raising flour, cocoa powder and milk.

I divided the mixture into the tins, I always make a hole in the middle of the batter to try and stop it from doming too much in the middle.

They baked on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes, then I left them to cool fully.

I made the nutella buttercream by mixing together butter and icing sugar, then I added Nutella and milk. and mixed it until it was smooth.

Next I made the cream filling by whipping up double cream, then mixing in mascarpone cheese

I started stacking up the cakes, I spread half of the cream mixture onto the first layer.

Then I spread half a jar of cherry jam on top.

I stacked up the next layer of cake, then spread the rest of the cream layer on, followed by the rest of the cherry jam.

I then added the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife.

Then I put the rest of the Nutella buttercream in a piping bag and piped two rows of rosettes around the edge of the cake. I used a Wilton Number 6B Open Star tip for this effect. Also, I filled the middle with some Dr Oetker chocolate strand sprinkles.

I took 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture from them as I could. I then rolled half of each cherry in edible gold glitter and arrange them around the Cherry & Nutella Chocolate Cake.

The Cherry & Nutella Chocolate Cake was ready for a celebration! I took it along to my friend’s 30th birthday party for the guests to enjoy. This Cherry & Nutella Chocolate Cake would be perfect for a birthday or any other time you need a showstopping cake!

The Cherry & Nutella Chocolate Cake was so yummy and if I do say so myself it’s one of the best cakes I’ve ever made! The sponge was lovely and moist, and the fresh cream and cheese filling was the perfect balance against the sweet chocolate and Nutella buttercream. I adore kirsch soaked cherries so they were a tasty bonus for me.

Cherry & Nutella Chocolate Cake

Servings 12

Ingredients

For the sponges

  • 520 g Butter or baking spread
  • 520 g Caster sugar
  • 9 Eggs large
  • 400 g Self raising flour
  • 120 g Cocoa powder
  • 2 tbsp Milk

For the buttercream

  • 300 g Icing sugar
  • 150 g Butter or baking spread
  • 200 g Nutella
  • 1 tsp Vanilla extract
  • 2 tbsp Milk

For the filling

  • 250 ml Double cream
  • 250 g Mascarpone
  • 1 jar of Cherry Jam

For decoration

  • 10 Kirsch soaked cherries
  • Gold edible glitter
  • Dr Oetker chocolate strand sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4. Grease and line three 9 inch sandwich tins

  2. Cream together the caster sugar and the butter

  3. Add the eggs, mixing them in two at a time

  4. Mix in the self raising flour, cocoa powder and milk

  5. Divide the mixture into the tins and bake it for 35 minutes, then leave to cool fully

  6. Make the nutella buttercream by mixing together the butter and the icing sugar, then add the Nutella, the milk and vanilla extract. Mix until smooth

  7. Make the cream filling by whipping up the double cream, then mixing in the mascarpone cheese

  8. Start stacking up the cakes. Spread half of the cream filling onto the first layer, followed by half a jar of the cherry jam on top. Do the same with the second layer of cake

  9. Add the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife

  10. Put the rest of the Nutella buttercream in a piping bag fitted with a Wilton Number 6B Open Star Tip and pipe two rows of rosettes around the edge of the cake. Fill the middle with the chocolate strand sprinkles

  11. Take 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture as possible. Then roll half of each cherry in edible gold glitter and arrange them evenly around the cake

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

Or check out my other Nutella recipes…

Nutella Cake Nutella Bueno Cupcakes Nutella Cheesecake Blondies
Nutella Cake Nutella Bueno Cupcakes Nutella Cheesecake Blondies
Nutella Bueno Cheesecake Nutella Stuffed Cookies
Nutella Bueno Cheesecake (No Bake) Nutella Stuffed Cookies Raspberry & Nutella Bread Rolls

Cherry Traybake & Bake Box 4 Unboxing

Cherry Traybake & Bake Box 4 Unboxing

Bake Box 4 arrived last week and as usual I was very excited to find out what was inside! If you’ve not heard of Bake Box before 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.

Jump straight to the recipe!

This month’s theme was Teddy Bear’s Picnic and inside the box was:

  • A teddy bear shaped cake mould
  • A lattice pastry roller
  • Toadstool and owl shaped and embossed cookie cutters
  • 3 stencils
  • 3 Cherry shaped icing cutters
  • Yellow food colouring

The item I liked the most was definitely the lattice roller. I’ve seen them on TV, but always thought it was a bit of a frivalous item to buy, so getting one as part of the box was perfect! The cookie cutters were also really cute and I loved their woodland design.

The recipe cards were a gorgeous looking selection of picnic treats and stunning bakes. I decided to make the cherry traybake as I love cherries! It also looked like an easy recipe to pack up for a picnic whilst still looking really pretty.

I started by making the sponge, I creamed together butter and golden caster sugar. Then I whisked in eggs and milk. Finally I folded in self raising flour, baking powder and ground almonds.

I tossed glacé cherries in flour then added them to the mixture.

I poured the batter into a lined traybake tin and smoothed it out.

It baked on 160C Fan/ 180C/350F/Gas Mark 4 for 30 minutes.

To make the cherries I decided to use marzipan as I had it in the cupboard already and I thought the almond flavour would go well with the cherry sponge. I split the marzipan in half and kneaded green and red food colouring into each half. I then dusted my work surface with icing sugar and rolled them out into strips and connected them by rolling the edges together.

Then I used the cherry plunger from Bake Box to cut out the cherry decorations. I lay them on some baking paper to set.

When the sponge was cool I brushed it all over with 2 tbsp jam. I used strawberry as I had some in the fridge, but of course cherry would be ideal.

Then I rolled out the white ready to roll icing.

I covered the sponge with the white icing, trimmed the edges, then cut the traybake into squares – 4 by 6.

Finally I brushed water onto the back of the cherry decorations and stuck them down onto each square.

I thought the Cherry Traybake looked so pretty! The cherry design from the plunger looked so fun and colourful. The sponge was delicious too, it was really light and perfectly punctuated by the sweet cherries throughout.

Disclaimer: I am sent the Bake Box free of charge, all opinions are my own.

Cherry Traybake

Servings 24

Ingredients

For the cake

  • 225 g Butter
  • 225 g Golden caster sugar
  • 3 Eggs large
  • 3 tbsp Milk
  • 275 g Self raising flour
  • 3/4 tsp Baking Powder
  • 65 g Ground almonds
  • 200 g Glace Cherries

For the decoration

  • 250 g Marzipan
  • 1 kg White icing
  • 2 tbsp Jam
  • Red food colouring
  • Green food colouring

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the sponge cream together the butter and golden caster sugar. Then whisk in the eggs and milk. Finally fold in the self raising flour, baking powder and ground almonds
  3. Toss the glace cherries in some flour to coat them then add them to the mixture
  4. Pour the batter into the tin and smooth it out

  5. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. Split the marzipan in half and knead green food colouring into one half and red food colouring into the other half. Dust the work surface with icing sugar and roll them out into strips, connect them by slightly overlapping the edges and using a rolling pin to roll over them and seal the edges together

  7. Use the cherry plunger from Bake Box to cut out the cherry decorations. Lay them on some baking paper to set
  8. When the sponge is cool, brush it all over with the jam
  9. Roll out the white icing, either onto cling film or onto a icing sugar dusted work surface
  10. Cover the sponge with the white icing, trim the edges, then cut the traybake into squares - 4 by 6. Brush water onto the back of the cherry decorations and stick them down onto each square

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

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!

Jump straight to the recipe!

To make the brownie sponge I started by melting butter.

In a bowl I whisked up caster sugar, eggs and vanilla extract. Then I whisked in the melted butter.

I added in plain flour, cocoa powder, salt and baking powder.

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

For the cheesecake top I whisked up egg, vanilla extract, full fat cream cheese, butter and caster sugar.

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

Then 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 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 Cherry Cheesecake 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 We Should Cocoa hosted by Tin & Thyme and Recipe of the Week hosted by A Mummy Too.

Recipe is adapted from Delicious Magazine.

Cherry Cheesecake Brownies

Servings 12

Ingredients

For the brownies

  • 170 g Butter
  • 200 g Caster sugar
  • 2 Eggs large
  • 1 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

For the cheesecake topping

  • 120 g Full fat cream cheese
  • 1 jar of Tesco Finest Morello Cherry Jam
  • 30 g Caster sugar
  • 40 g Butter
  • 1 Egg large
  • 1 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the brownie sponge start by melting the butter on a low heat, then let it cool for 5 minutes

  3. In a bowl whisk up the caster sugar, the eggs and vanilla extract. Then whisk in the melted butter

  4. Add in the plain flour, cocoa powder, salt and baking powder, and mix it all together
  5. Then fold in the chopped white chocolate and prepared cherries
  6. For the cheesecake top use an electric whisk to mix up egg, vanilla extract, the full fat cream cheese, butter and caster sugar until smooth

  7. Pour the brownie mix into the tin, then pour over the cheesecake top

  8. Add blobs of the jar of cherry jam all over the top, then swirl them around with the cheesecake mixture using a knife
  9. Bake it for 25 minutes. Let the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!

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

Mini Black Forest Cakes: GBBO Season Six Begins!

Mini Black Forest Cakes: GBBO Season Six Begins!
My favourite baking show was back on TV last week and I was excited as always to see who the new bakers were and what challenges they would be faced with. I actually applied for GBBO this year, but when they called me I turned into a bit of a bumbling idiot and rushed my answers. I think the excitement and nerves got to me! If I decide to apply again next year, I will definitely be remembering to calm down and take my time.

Jump straight to the recipe!

There is a real variety amongst the bakers this year in terms of backgrounds and experience, we’ve got a prison officer that likes to make sugarcraft flowers, an anaesthetist that likes to inject his cakes, and a body building Lithuanian woman. I think this year is going to be a lot of fun!

For the first challenge the bakers were asked to make a Madeira Cake. A very simple cake, of which Mary is a huge fan. She wanted to see a dome on the cake with a crack in the middle, and didn’t want the bakers to stray too far from the classic flavours as it can’t be beaten in her eyes.

Madeira Cake is traditionally flavoured with lemon and a lot of the bakers opted for citrus fruits for flavouring, as well as making candied peel to decorate. Ugne paired lemon with thyme, Nadia paired orange with cardamom, and Ian paired lime with rum and ginger – all with varying results! Paul and Mary were not pulling any punches with their judging in the first round.

For the technical bake the bakers were asked to make Mary’s classic Walnut Cake. For me this was horrifying as I can’t stand walnuts! It was also pretty complicated for a first time technical. They had to make sure the walnut pieces were evenly distributed throughout the sponge, that the frosting was spread in an even layer all over the cake, and they had to caramelise sugar to dip walnuts in for the decoration. Caramelising sugar can be tricky, my first time doing it was a disaster!

Alvin and Stu both had a lot of trouble making caramel, Nadia didn’t ice her whole cake, and several of the bakers had problems with grainy frosting. Stu and Nadia came bottom, Marie came third, Alvin second and Ugne first.

The final showstopper challenge was a Black Forest Gateau. Mary wanted to see something special which included chocolate work. Paul wanted a light sponge, chocolate in particular.

Stu got a bit controversial by using beetroot in his sponge. Ian decided to show off his macaron skills. Tamal made a tempered chocolate collar for his cake and several of the bakers made chocolate tree decorations. I was really impressed by everyone’s skills and creativity. If this is the standard already, I’m excited to see what else they come up with as the series progresses.

Dorret had a disaster with her chocolate mousse as it did not set, she was very upset but Sue did an excellent job of comforting her. I bet the camera crew had a great time devouring all 12 cakes once filming finished! Marie won star baker this week. I’ve heard some ‘controversy’ recently about her having professional training, however upon further research I found out she did one pastry course back in 1984… So I think we can let her off with that!

The first baker to leave us was Stu. I felt really bad for him as he is clearly a very talented baker who just had a bit of bad luck. He was perhaps a bit too alternative for Mary and Paul! Check out his blog The Alternative Kitchen. Next week is biscuit week!

I decided to make Mini Black Forest Cakes this week for my bake along, however I miniaturised them! I’ve never made anything Black Forest before and I really don’t know why not. I mean, chocolate, alcohol, cream and cherries – bliss!

So I headed to Aldi to get my ingredients for this bake as they contacted me recently to let me know about their selection of baking ingredients. I used to shop there a lot in the past, but I don’t get the chance much these days. Which is something I need to remedy as their baking ingredients are great quality and such a bargain! I particularly like the cupcake cases.

To start I whisked together eggs and caster sugar.

I whisked for 5 minutes until the mixture grew in size and was pale and thick.

I gently folded in self raising flour and cocoa powder that I sieved first. Finally I folded in melted butter.

I poured the mixture into a lined tray, any baking tray with a lip will work, but a Swiss Roll tray would be perfect.

I baked the sponge for 12 minutes, then I turned it out onto a cooling rack to cool down completely.

Once fully cool I cut out discs using a 7cm diameter cutter. I got enough for 7 mini cakes.

I brushed kirsch over the cake half that would be the bottom layer, which is cherry liquor, and I found this bottle in Tesco.

Next I whipped up double cream and piped it onto the bottom half of the cakes.

Then I sliced some cherries in half and put three halves onto each cream topped cake.

I brushed the underside of the top layer of cake with a bit more kirsch then placed it on top. Then I piped on more cream, sprinkled over some grated dark chocolate and placed a cherry in the middle.

I was really impressed with the final look of the Mini Black Forest Cakes! I took them along to a family meal and everyone loved them and commented on how professional they looked. I devoured mine and could’ve eaten another easily! The sponge is so light and the cherries, which were from Aldi, were gorgeously juicy. I had a few problems with some of the Mini Black Forest Cakes being a bit wonky, I think extra cream on top of the cherries in the middle would’ve helped the sponge stick to it more. I’ll also add more kirsch next time as I think it could’ve been stronger, but that depends on personal taste.

Mini Black Forest Cakes

Servings 7

Ingredients

  • 5 Eggs large
  • 140 g Caster sugar
  • 100 g Self raising flour
  • 25 g Cocoa powder
  • 25 g Butter melted
  • 50 ml Kirsch
  • 200 ml Double cream
  • 21 Fresh cherries
  • 6 blocks of Dark chocolate

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a swiss roll tin or baking tray with a lip

  2. Whisk together the eggs and caster sugar with an electric hand mixer, whisk for 5 minutes until the mixture grows in size and is pale and thick
  3. Sieve the self raising flour and cocoa powder then gently fold it in. Then fold in the melted butter
  4. Pour the mixture into the tin

  5. Bake the sponge for 12 minutes. Turn it out onto a cooling rack to cool down completely

  6. Once fully cool, cut out discs using a 7cm diameter cutter. Brush the kirsch over the cakes
  7. Whip up the double cream and pipe it onto the bottom half of the cakes
  8. Slice the cherries in half and put three halves onto each cream topped cake
  9. Put the other pieces of cake on top. Pipe on more cream, sprinkle over some grated dark chocolate and place a cherry in the middle

NB. Aldi supplied me with the ingredients for this post, but all opinions are my own. Recipe from BBC Good Food

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