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.
On Saturday afternoon I had a bit of a tea party at our flat. I baked some vegan cookies, set out some of my most colourful china and invited some friends over. I haven’t seen these 3 faces in one room all together for a while, so I was super happy to have them all at my house.
We tried out some teas from a lovely lady who came to see me the other day about her product Lady Bonin’s Tea Parlour. She left me some samples and the girls and I tucked into them on Saturday. The tea was fragrant and really nice, subtle but nice and they complimented the super sweetness of my cookies well. I’m getting some of this tea into Wolves soon, you must come try it out if you like.
I love baking, I love cooking too, but baking is my most favourite thing to do. I love it when a recipe comes together and I make something that looks as good as it tastes, which is not always the case, sometimes the things I try to make belly flop like no someones business and then I never touch the recipe again, but when I stumble on a winner I make sure I have it written down and saved.
I went online and ordered a few new baking books for myself. I tried to research them a bit before I pushed ‘add to cart ‘, but I think I may have been a bit more successful on some more than others.
So if you are looking for some nice books to keep your pudding compartment happy take a look at these.
1. Vintage Cakes
This is so far the book I’m enjoying the most, I have made 3 things out of it and all of them have come out really nicely. I just wish it had more pictures because I like to see what things are meant to look like, but it doesn’t. But it’s still a really cool book full of things that make you wish you could sleep face down in a cake every night. I would definitely recommend buying it.
2. The Back in The Day Cookbook
This is a sweet little book, it has good old fashioned recipes in it and it covers sweet and savoury. There are pies and cakes and biscuits and puddings and cobblers and it’s laid out nicely too. I would be scared to visit this bakery in real life in fear that I would never want to leave, it’s vintage and beautiful. This book also gets a thumbs up.
3. More from Magnolia
I also bought More from Magnolia, which is a book with recipes from a very famous bakery in America called Magnolia. This was the most disappointing visually. There are absolutely no pictures which really doesn’t inspire me to tackle any of the recipes inside. And they all seem so old fashion, but not in a good way. I haven’t even baked one thing from this book, which sucks because I could be completely wrong about it.
Do any of you own it and have a different opinion on it?
4. Loveless Cafe
The last book I bought was the Loveless Cafe, which is full of simple southern pies, puddings, cakes and cobblers from Nashville. This book is full of short and sweet recipes that don’t scare you when you are reading through them because they seem totally doable. The stuff is old fashioned, but it all looks so delicious. I’m happy with this one too and I think i’m going to enjoy it as much as the first and second one on this list.
The other day I bought this beautiful pale straight-out-the-70’s-green cake stand. It was quite pricey but I thought stuff it, if I was a cake I would want to live my short life on this piece of amazing.
I knew the first cake I was going to parade on it was a chocolate cake with salted caramel icing that I saw on this blog a while back and have been meaning to try out for ages. You see I’m in charge of making my friends Leigh and Brad’s wedding cakes for their shindig in September and this is one of the cakes I wanted to make. So I did and Leigh and Nick, who was Leigh’s stand-in-husband-to-be tried it out.
Lets start with the sponge, it’s dark and moist and the full cup of cocoa that is required makes this a winning chocolate cake recipe. Next, the icing. Oh the icing. You have to make the salted caramel sauce from scratch, which is pretty easy to do, the hard part is not eating it all of it before you mix it into the frosting for the cake. It is so so delicious.
So this cake has made the cut for the Brad/Leigh wedding, which I’m super happy about. I’m also going to start making it for Wolves, so if you fancy yourself a bit of chocolate cake covered in salted caramel cream cheese icing I suggest you come visit soon or gate crash the Reilly’s wedding.
Chocolate Cake (copied this recipe off Kimberly Taylor Images)
170 grams unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat the oven to 180° degrees and grease your cake pans- I used two x 20cm cake tins
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide your batter between your cake pans. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.
Salted caramel sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup – I didn’t have corn syrup so I used golden syrup instead, which just by the way is the preferred substitue
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
Salted Caramel Frosting
° 225 grams cream cheese, room temp
° 450 grams icing sugar
° 113 grams soft butter
° 1 teaspoon vanilla essence
° 1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Then gradually add all the icing sugar, beat on high.
3. Add 1 cup of the salted caramel and beat to combine.
Ok, this is damn cool. Damn you clever people of the world who think of clever things like this that make me want to cry jealous tears.
- The first and only Cookbook you can actually read, cook and eat. Made out of 100% fresh pasta it can be opened, filled with ingredients and finally be cooked. Packaged as classic lasagna. The Cookbook was designed by German design agency Korefe as a special project for a large publishing house.
Ok so I have to confess I have never managed to bake a banana bread properly. I have tried on numerous occasions, but they always come out a bit too pale to be called a banana bread or a bit dry and crumbly to called a ‘real’ cake. So today i’m trying again. I know it sounds like a simple thing to get right, but I just haven’t managed to yet. Do any of you have a recipe that you would care to share? I and especially Shane (in-house taste tester) would really appreciate it.
So seeing as I have the afternoon off, I’m going to try out my one of my most favourite cooking bloggers (Joy the baker) recipe for a Peanut Butter Banana Bread. Her pictures look delicious and I love peanut butter like I love small defenseless animals, so I’m going to try replicate this loaf of awesome and stuff myself with some banana loveliness. I’ll let you know how it works out.