Tag Archives for cake

Nina James got to meet some new friends and I learnt how to make a Brooklyn Blackout cake25. September 2014

Yesterday a bunch of our friends who hadn’t yet met Miss Nina James came to the house to see her. It was so nice hanging out with everyone and Nina even managed to stay awake for about 40% of the visit, she just sort of quietly stared at each person who held her, she was probably wondering how the hell so many giant faces could fit in one room at the same time.





I decided that seeing as we were going to have a bunch of friends over, I would try out some of the new recipes I have been pinning. I have been eyeing out this one cake called a Brooklyn Blackout cake for a while now, It’s a chocolate cake with chocolate custard between the layers and all around the outside. Now how good does that sound? If you answered ‘not very’ to that question, I think you may be slightly nuts and in need of slap in the mouth. The recipe I tried came off this site, the lady that originally made it said that she had a lot of trouble getting the custard icing right and only managed to get it on her 3rd attempt, but she swore that the cake was worth it in the end. This worried me a bit, but I decided I would give it a go, regardless of prior warnings.

I’m not sure if it was by fluke, or it was just my lucky day, or my whisking was on top form, but my frosting came out right first time around and pretty tasty too, even if I do say so myself. Where my luck ran out is that the cake that I made was too soft, I cut the 2 layers into 4, like directed, but once I started adding custard to it, things started falling a part, literally. Next time I’m going to make a 3-layer cake instead so that I have a bit more sponge to accommodate all the rich gooey-chocolate-custard-heartattack-goodness that smothers it.

Overall, I would say that this was a pretty easy recipe to get right, IF you follow the instructions properly and a really easy cake to devour, it’s rich, but not too rich and the custard icing is pretty damn awesome and kind of makes you want to keep shovelling.

*All I would say is just make sure that your custard gets a good long stint in the fridge before you use it, otherwise you might be up a custard river without a paddle/spatula.





For the Chocolate Cake Base: (makes two 8-inch pans, or, four Brooklyn Blackout layers)

  • 95 grams unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 eggs, at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • a pinch of salt
  • 1 1/3 cups all-purpose flour
  • 2/3 cup whole milk


For the Chocolate Custard Frosting: 

  • 2 1/2 cups water plus 1/2 cup water, separated
  • 2 1/2 cups granulated sugar
  • 1 tablespoon light corn syrup – I used glucose syrup instead and it worked just fine
  • 1 cup unsweetened cocoa powder
  • a scant 2/3 cup cornstarch
  • 5 1/2 tablespoons unsalted butter, cold and cut into 1-inch cubes
  • 1/2 teaspoon pure vanilla extract


For the cake:

1. Preheat the oven to 325. Prepare your cake tins by lining the bottom with baking paper, and spraying both the paper and the pan liberally with cooking spray.

2. In a freestanding electric mixer with a paddle attachment or a handheld mixer, combine 95 grams unsalted butter and 1 1/4 cups granulated sugar and cream until light and fluffy, about 5 minutes. Add 2 eggs one at a time, only adding the next egg when the first egg has been fully incorporated into the mixture.

3. Scrape down the sides of the bowl. Then turn the mixer back on to its lowest speed and beat in 1/4 teaspoon pure vanilla extract, 1/3 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda and a pinch of salt. Continue mixing until just combined, then add half of of the 1 1/3 cup flour, then 2/3 cup cup whole milk, and finish with the remainder of the flour. Continue mixing until just combined.

4. Divide the batter evenly into 2 pans, using a spatula to spread the batter evenly across its pan. Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the center of the cake comes out clean and the tops of the cakes bounce back when gently poked with your finger. Let the cake layers cool slightly in the pans before turning them out to cool completely.


For the Chocolate Custard:

1.Combine 2 1/2 cups water, 2 1/2 cups granulated sugar, 1 tablespoon light corn syrup (I used glucose syrup instead and it worked just fine), and 1 cup cocoa powder into a large sauce pot and bring to a boil over medium heat, whisking occasionally. When it came to the boil, I took it off while I got the rest of the stuff ready.

 2.In the bowl of  a freestanding electric mixer fitted with a whisk attachment or a handheld whisk, combine 2/3 cup cornstarch with the remaining 1/2 cup water, adding the water a bit at a time until the mixture has the consistency of thick glue, it should be relatively lump-free, but this part was quite strange because it looked like watery rubber when I was trying to whisk it with my electric beater, but it totally worked, so don’t let it freak you out. Keep mixing until all the major lumps have dissolved.

3. Once the cornstarch mixture is the appropriate thickness, slowly pour it into your cocoa mixture in the pot (from the first step), whisking constantly. Pop it back on the heat, keeping it at medium temp and bring it back to a boil, whisking constantly. Continue cooking until the mixture is quite thick — this took me about 10 minutes.

4. Once the mixture has thickened, remove from heat and use a spatula to stir in 77 grams unsalted butter and a 1/2 teaspoon vanilla extract until completely melted and fully incorporated into the mixture.

5. At this point, the custard should be thick and shiny, but still pliable and easy to work with. It should have the texture of really soft butter. Transfer the custard to a 9 x 13 inch baking pan or glass casserole dish, spreading the custard out evenly across the pan. Cover with plastic wrap, pressing the plastic wrap directly on the custard to prevent a skin from forming. Chill until completely cool, preferably overnight. When the custard is ready to use, it should have the texture of margarine. I had my custard in the fridge for about 5 hours and it was all good, but I can see how keeping it in there overnight would be better.




I also decided to try make this Carrot and Pistachio cake just incase my Brooklyn Blackout blacked out. This recipe is super super easy to follow and make and the end result is a moist, fruity carrot cake with icing that literally tastes like dessert. It’s cream cheese frosting but with a twist, this one has double cream yogurt in it, which makes for a really nice flavour and consistency. If you’re looking for a quick bake, this is the one. Enjoy.

For the cake:

  • 300g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 4 large eggs
  • 275g light muscovado sugar (I used brown sugar)
  • 250ml light canola oil
  • 400g carrots, grated
  • 100g roughly chopped pistachio kernels (I used pecan nuts)
  • 100g sultanas
  • zest of 1 lime
  • blueberries and lime zest, to finish

For the icing:

  • 150g soft unsalted butter
  • 400g Lancewood cream cheese
  • 200g Greek yogurt, chilled (Used the Woolies one)
  • 350g icing sugar, sifted


  • Preheat the oven to 180°C. Sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil and then whisk.
  • In another bowl, mix the carrots, pecan nuts, sultanas and lime zest then fold that into the egg mixture. Divide the mixture between three greased and lined 20cm x 4cm sandwich tins. Level with the back of a spoon, then bake on the middle shelf for 25 minutes.
  • For the icing, whisk the butter for a minute, then add all the other ingredients, beat them with a handheld beater or stand mixer until nice and smooth.
  • Cool the cakes, then turn them out onto a wire rack. Ice in-between each layer of cake and then cover the outside. Dust with cinnamon and top with blueberries and a bit of lime lime zest.




Categories: baked goods, My Recipes, other cool bloggers, recipes, RECIPES | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Twinkie layer cake09. May 2014

I was just looking around the net a couple of weeks ago and I came across this Twinkie layer cake recipe. Now who on God’s green earth does not like Twinkies? I bet you the answer is no one, well at least in my world it’s no one. I remember being a kid and loving Twinkies so much, there was just something about the softness of them and the fakeness of the cream inside, they were just delicious. Truth be told, I haven’t had one in about 10 years, so when I saw this recipe and then read about how the lady that made it used specific things to insure it tasted just like the real thing, I had to try it.

Now what she does is uses is boxed vanilla cake mix and instant vanilla pudding in the sponge recipe, which I was a bit skeptical about, but I went with it non the less. The cake came out super fluffy and soft and delicious and as for the icing, which to be honest is a lot more of a mission to make than the actual cake, the icing is crazy sweet, but in a good way, I mean it’s made up of ingredients like marshmallow frosting, double cream, butter and sugar, how can that be bad?! It can’t, in fact you should just ignore everything any doctor has ever told you about foods like these and just close your eyes and stuff your face. If you are diabetic though, I do suggest you have an insulin injection handy or better yet an ambulance with it’s engine running in your driveway.

So I baked the cake, I made the icing, I sprinkled some sprinkles and then I served it. It was very morish and delicious and in a way it did taste like a Twinkie, just a fancier one. So I would say definitely make this cake and let your inner 10 year old go nuts on it.

Enjoy and thanks Kirstan for the recipe.









  • Cake:
  • 1 box vanilla cake mix
  • 145 grams instant vanilla pudding
  • 1 cup water
  • 113 grams salted butter, melted and cooled slightly
  • 4 large eggs, lightly beaten
  • Filling/Frosting:
  • 113 grams salted butter, slightly softened
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 200 grams jar marshmallow creme – I made my own, click here for the recipe
  • 3 1/2 cups powdered sugar


  1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
  2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
  3. Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
  4. For frosting/filling: Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Add heavy cream, Increase speed to high, and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.











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Come draw and stuff your face with cake and beer.21. August 2013

We’re having a drawing night at Wolves tonight for Night of a 1000 Drawings. So if you are wanting to do something fun and out of the ordinary, we’ll hopefully see you there.

Ps: I have just baked a bucket ton of Oreo cupcakes for tonight, if you’re interested in that type of thing they’ll be waiting for you and your pudding compartment.




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Sweeeets.13. June 2013

In Japan we ate a lot of sweet things and I saw such cool stuff, some we tried, some we didn’t and some just looked way too pretty to shove into ones mouth, it felt like it would of been a sin to destroy them. I took some photos of the things I liked, hope you enjoy them…































Categories: design, DESIGN, packaging, products | Tags: , , , , , , , , , , , , , | 7 comments

Typography cake. Now. I want it now.15. May 2013

Good Lord, look at this amazing cake! My friend Clint always finds the coolest things like this and then mails me the link (he found Eyescream and Friends). He is the best at finding stuff that makes me want to backflip off a roof. I’m so so so going to try make this cake and when I do I will blog about the results, but for now check out these cool photos and read about how to make it. Here is a link back to the genius who actually made this in the first place – Victoria I’m sending you a virtual high-5, because your face and this cake flipping rule.





- To make the cake you will need; 1 box cake mix, any flavor (we used white), edible dough (any color), mini alphabet cookie cutters (these will vary in size, make sure they are small enough that when your word is spelled out, it will fit in your pan), a 9×5 loaf pan (or any cake pan in which your message can fit; a bundt pan is a fun one to use), rolling pin, and confectioners sugar.

Take your edible dough and knead it into a workable, pliable consistency. Then sprinkle a little confectioners sugar on a clean surface and roll out the dough to your desired thickness. Cut out the shapes of the letters you want to use in your message. For the cake in this tutorial, I used a whole package of edible dough and cut out the letters Y and A to spell YAY.

Make cake batter according to instructions on box. Grease your pan and pour enough batter in the pan to cover the bottom. Take your cut-out letters and place them in the batter, spelling out your word or message. Repeat this until you have crossed the length of the pan. Make sure the letters are lined up and straight.

Place the rest of the cake batter into a measuring cup (or piping bag if you want to really be careful) and pour batter slowly over the top of the letters, until they are covered and you have used up all the batter.

Bake cake in a 350F oven for about 40 minutes; check for doneness with a toothpick. Allow to cool before using a sharp knife to slice into the cake and reveal the surprise message.

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D.I.Y. loveliness31. January 2013

This morning I was looking around A Beautiful Mess and I found a tutorial on how to make your very own teabags. How sweet are they? I think i’m going to have to attempt them for my next tea party. 



Here is what you would need to make them: Coffee filters, Scissors, Sewing machine, Loose tea leaves, Stapler, Embroidery thread, Paper for tags (construction paper, old book pages, etc.), Optional: Spices (pumpkin pie spice, cinnamon, ground ginger, etc.)



Step 1 – Cut two coffee filters into a rectangle. I typically just cut off the ridged part.


Step 2 – Stitch the filters together on three sides, leaving one of the smaller sides open.


Step 3 – Fill the teabag with the loose tea leaves. I use anywhere from 1 to 2 teaspoons, depending on the size of the bag and how strong you like your tea. (You can also add about 1/2 teaspoon of your favorite spices. Pumpkin spice is one of my favorites!)


Step 4 – Stitch the top of the tea bag closed. All four sides should be stitched now.


Step 5 – Fold down the corners, placing a 3-4in. piece of embroidery thread under one of the flaps.


Step 6 – Fold the tip of the tea bag down, and use a stapler to hold it shut. (You could also stitch this part if you wanted to.)


Step 7 – Cut paper tags and glue, stitch, or staple them to the ends of your embroidery thread (images from A Beautiful Mess).

I also want to try make these Mini Chocolate Cakes with Cardamom Buttercream that I found on this lovely blog called Folk. They are as sweet as a baby pig on a blanket (images from Folk).









- Mini Chocolate Cakes -

1 3/4 cup all purpose flour, plus a little extra for the ramekins

2 cups granulated sugar

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 cup whole milk

1/2 cup vegetable oil

2 eggs

1.5 tsp. vanilla bean paste

1 cup freshly brewed hot coffee

You will also need twelve 10 oz. ramekins. If you don’t have that many, make as many mini cakes as you can and use the rest of the batter for cupcakes. The mini “cake plates” are actually tin coasters I got from FindersKeepers Market. Coasters are the perfect size for these cakes.

1. Preheat oven to 350.

2. Butter and flour the ramekins.

3. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and mix thoroughly with an electric hand mixer.

4. In a small bowl, combine the milk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry and mix on low speed.

5. Add the coffee to the batter, still mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.

6. Ladle the batter into your individual ramekins, leaving about 2 inches of space at the top of each.

7. Bake 35-40 minutes until a toothpick comes out almost clean (with some moist crumbs), and cool in the ramekins for 30 minutes. Once cool enough, turn them out onto a cooling rack to cool completely.

8. Once the cakes have completely cooled, carefully slice off the rounded tops so you have flat, even surfaces on both sides.

– Cardamom Buttercream –

2 sticks salted butter at room temperature

1 tbsp. vanilla bean paste

2 tsp. ground cardamom

3 cups of powdered sugar, sifted

1/4 cup whole milk

1. Cream the butter until fluffy and pale.

2. Add the vanilla and cardamom and mix thoroughly with a hand mixer.

3. Alternate adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth.

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Categories: baked goods, COOL STUFF, D.I.Y., DESIGN, handmade stuff, other cool bloggers, recipes, RECIPES | Tags: , , , , , , , , , , , , , , , , , , , | 3 comments

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