A couple of weeks ago was the Great British Bake Off final. It also happened to fall upon the day that Chloe and I – and our department – were due to deliver cake for Cake Wednesday. As you might be able to imagine if you know me I was mega excited for the final; although sad that GBBO was coming to the end for another year. I decided that a good way to celebrate the final was to go all out on my contribution to Cake Wednesday.
To celebrate GBBO I used a recipe from a book written by a past winner (Frances Quinn) and made her confetti cupcakes. This entailed drying fruit (I was gifted with rhubarb from my parents garden so dried some of that, as well as lemon zest) and mixing it with flaked almonds and crystallised ginger. Additionally I cut pineapple into thin rounds and dried it in a mini muffin tray to create edible “flowers”. The cupcakes themselves had ground almonds in them, lemon curd and a raspberry hidden underneath sweetened marscapone cream. I was really really pleased with how they looked (having tasted one I do think they should have been taken out of the oven a just a couple of minutes earlier to be spot on but hey ho).
Now, normally we keep our cakes by our desk until we bring them down at break time to be consumed. However this time we pooled them all together in a room not manned by us. Unfortunately this meant that some of our department’s cakes were taken and shared out before the judge could try them – and mine was one of them. I might have instigated a mini
witch hunt with Chloe to find out who had taken our cakes down early. It turned out that the people who took the cake down only did it so that some of the other staff who take a different break to most of us could share the joy of cake Wednesday. Annoyingly it did mean that there was no winner of cake Wednesday that week.
Rant over, look what I made!
I’m still searching for the perfect G&T cupcake recipe that has a good level of zing without a slightly odd aftertaste (I think it’s due to the mix of butter and gin, it doesn’t taste as clean and crisp as I want it to!). I used a different recipe to the one I have blogged previously (when I made the mini cupcakes), however it’s still not there. I’m thinking that I’m probably going to have to put the thinking cap on and redesign it from the ground up, if I succeed you guys will be the first to know – perhaps even with a take on a gin and marshmallow frosting rather than gin buttercream… I’m also going to try a more citrusy/smokey gin next time as I think it might give it more oomph than the Hendricks.
Anyway, these were another offering for cake Wednesday at work and went down very well (I cheekily hid one when I laid them out – turned out to be sensible as they went pretty quick)!
It’s the standard rose icing, keeping it simple.
I’ve written before about my love of tea when I made earl grey cupcakes, what I haven’t written about yet is my love of coffee!
My husband jokes that I might be somewhat fanatical about my love of coffee and all the different ways it can be brewed* and consumed; be it in chocolate coated coffee beans (a favourite crunchy treat), tiramisu, cappuccinos or cake.
I find it slightly crazy then that it has taken me until now to actually bake a coffee and walnut cake but it’s certainly going to be something I make again.
Both the cake and the icing were very light, and the addition of Kahlua gave it a subtle hit (on that note I hadn’t tried Kahlua before – oh my days it’s good!). As you might be able to tell, I really enjoyed both the baking and the eating of this cake!
Anyway, I’ll leave you with a photo.
*My husband counted recently and we discovered I have five different ways to prepare coffee… Whoops!