Two weekends ago we had the absolute pleasure of adding cake to an old friend’s wedding day. When Ceris got engaged, after saying congratulations, my next comment was naturally about cake. She sent me some pictures from Pinterest about some ideas of what she wanted and so we began.
We decided to go for three different flavours and order them so that when you cut the cake there was an ombré look inside. The bottom tier was chocolate, middle tier was coffee and walnut and the top tier was white chocolate. We covered each tier with white fondant icing and the music sheets were from sugar paper.
Soph and I were so pleased with the final result and so happy with the reaction it got. The comments from the bride and groom as well as some guests have been lovely. Thank you Ceris and Gareth for trusting us with a centre piece of your day, we wish you many more slices of cake together in your years to come.
Love Chloe and Sophie Xx
My boyfriend has managed to complain at regular intervals over the past year that I didn’t bake him a birthday cake last year (even though I did, it was just after his birthday), so for his birthday this year I needed something good. I decided to try out a new chocolate cake recipe from my friends Gü cookbook.
The mix was very similar to that of a brownie mixture and of the Mississippi mud cake recipe so I was expecting greatness. Unfortunately for me this wasn’t my favourite chocolate cake ever, I felt it was missing something and I couldn’t quite put my finger on what. Everyone else was happy with it though and just told me I was being a fuss pot. The cake was smothered in a dark chocolate ganache, the best way to cover a chocolate cake in my opinion! It was definitely more of a pudding with cream cake than an on its own cake though, if you know what I mean?
My boyfriend is very much a football fan so I decided that a football would be a great idea. As I wasn’t baking in my own kitchen (and also wasn’t very well at time of baking) I decided against attempting a spherical cake! So Jen and I made a stencil to have the football pattern in icing sugar on top. This didn’t quite tessalate as beautifully as I would have hoped for but it had a similar effect and I was pleased.
My twinnie cousin (Fee) had her baby shower a few weeks ago, it was organised by her twin (Lel) of course and a cake request came in. Chocolate cake is always a favourite for Fee so that was definitely going to be the flavour.
We went for afternoon tea for her baby shower, which was lush! But of course was going to already involve cake and as there was a small group of us we decided to go for cupcakes instead of a big cake.
I wanted to make the cupcakes look different and pretty, they also had to be in mixed colours as we didn’t know the sex of the baby yet. So I went for pastel colours, really enjoyed mixing these up and was very pleased with the colours that came out!
We were rather full with cake post afternoon tea, but these were a great take home treat for later! Pleased to say that Fee has now had her baby and there is a beautiful new baby girl to add to the family. Welcome to the world Robyn May!
So it’s my turn to talk brownies with you. The recipe for these brownies is top secret, it was given to me by my friend Jen, after I begged her for it! These can be whipped up in a couple of hours and eaten much quicker. I always keep the ingredients for these in the cupboard, as you never know when emergency brownies are needed.
Jen often adds a raspberry coulis to the top after baking, which sets beautifully and goes perfectly with the rich chocolate. I decided this time to add vanilla fudge chunks to mine for the extra fudgey flavour as well as extra chewiness!
So this week’s mission was to bake a massive cake – fine, that looks like a princess castle – exciting! We had the order a few weeks ago and have been getting increasingly excited/nervous about making it. The request was made from a friend who has ordered with us before (go back to see the rainbow unicorn cake) and the idea came from a children’s cake design book I lovingly got for Christmas.
When we told people what we were making the first question was “ooo how old is she?” There was usually then a surprised reaction when we said 30! Personally I think this is an awesome 30th birthday cake, why should you stop wanting to be a princess?
Anyway down to the nitty gritty – our lovely creation took 13 long hours over two evenings. The cake was a two tier chocolate sponge (same recipe as the Minion cake) topped with mini marshmallows and surrounded by crispy pearls. Everything was covered in buttercream and all the windows/doors/flags and princess were from fondant. The four towers were constructed from 76 chocolate chip cookies, held together with melted white chocolate and topped with an icecream cone (very nice broken up with a cuppa so we were told today!).
All in all it was a definite proud moment when we finally stepped back and could say we had finished.
Check it out!
We went to see Tom’s friends on Friday for dinner for one of the boys birthday’s – so of course cake was needed! When Tom asked me to make a cake he mentioned the Minion idea straight away and of course I was very excited. I am basically a big kid that loves Despicable Me!
Had to go for a chocolate cake on the inside, I tried a new German cake recipe from the new Hummingbird Bakery book (which is awesome!). Also got to use the leftover icing from my mums birthday cake as a bonus (chocolate cake with chocolate and more chocolate). The sponge was nice and light, definitely on the new favourite chocolate cake recipe list!
It was my mum’s birthday recently and I thought I would do a little extra research for her birthday cake. I asked her what her favourite type of cake would be and she said chocolate with chocolate and more chocolate. So operation super chocolate cake started!
I haven’t used this recipe before but when I came across it, knew it would be spot on. The recipe was supposed to make a three layers but was so wet that I decided to make it into four. The cake was really moist and quite dense in the end which was liked by everyone. I covered it with a chocolate cream cheese frosting and then my mum’s favourite malteasers (which are also mine if you ever need to know!).
As the cake was so large we were very surprised that we managed to consume half in a short space of time. Mum then cut up the rest, dished it out to family members and saved some for her freezer. She has been informing me of the different ways she’s had it since (warm with cream and another time with berries!) – little jealous I didn’t take a slice home!
Every so often Cake Wednesday falls on a ridiculously busy week, during those times I fall back on my foolproof, stress free crowd pleaser chocolate brownie recipe.
I happened upon it during university and have yet to find a recipe that I like better. Not only is it tasty it is very hardy – you can cook it for 40 minutes or 140 minutes, the results are still tasty (if you cook it a longer time than asked it becomes more chewy and less gooey).
It went down very well, however it was beaten by a Hummingbird cake for the coveted Cake Wednesday certificate, which feels pretty understandable (I had a bit – it was loooovely).
I think one of the joys of Cake Wednesday at work is the opportunity to taste cakes made from recipes I have yet to try. I must admit that if I taste something I haven’t made before, or when there’s a recipe I prefer over one of my own, I make it my mission to find out who baked it and where it was from (I think there’s a compliment somewhere in there for anyone I’ve pleaded recipes from). It’s because of this that I now own what I would class as my (as of yet) Ultimate Guinness cake. We’re talking a Guinness cake where the frosting is creamy and more reminiscent of the drink it is named for than the standard cream cheese. A cake that can be wonderfully dense without being bitter or too sweet. There has been more than one occasion where I have waxed lyrical about this – proclaiming that the substitution of double cream instead of butter makes the frosting much creamier rather than… er… buttery (clearly a new low for my somewhat cake obsessed brain).
Anyway, my Dad’s birthday came up recently and I offered to make the cake for it. Of course as Dad likes Guinness this had to be the cake I chose. I had forgotten that a full time job can make it difficult to get a cake cooked, cooled and iced during the hours I am normally awake. It didn’t help that it takes an hour to cook in the oven itself and then needs to cool in the tin; I ended up making the icing the next day in between getting home from work and leaving for the two hour journey to my parents.
We took the cake to the restaurant we went to and I must confess that I completely forgot to take a picture before the cake was cut, so please excuse the photo below (it isn’t me trying to go avant guarde!).
Regardless of the poorly lit photo (the frosting was pale cream in reality), the cake was pretty well received!
There was a bake off for comic relief at school so of course I had to enter. There were three categories; best biscuits, best small cakes and best large cake. The theme for the bake off was funny faces, which at first had me stumped as to what to do.
Soph and I brainstormed and thought of potentially doing maths department cupcakes or a Cookie Monster cake. Fortunately I decided to do something different as both of these were beautifully done by a member of the English department. I decided to have a browse in the food magazines at the supermarket for inspiration and came across a Jamie Oliver recipe for these lush biscuits.
I was very very chuffed to win the biscuit category, with the head of the school telling me that my biscuits were talk of the school the next morning (cue massive head ha!). My certificate is very proudly on show in my room and for an extra bonus the bake off alone raised over £100!
Here’s a picture 😊