Triple Chocolate Cake

07/20

This delicious cake is a must bake for all chocolate lovers!

A rich chocolate sponge packed with melted dark chocolate and white chocolate chunks, filled with white chocolate buttercream, topped with a white chocolate drip and milk chocolate decorations, this decadent delight is sure to be a winner every time.

I’m a white chocolate fiend so I’ve put that in both the buttercream and used it as the drip, but if you’re not as keen you can easily swap it out for milk or dark chocolate instead.

To get the perfect layers, I’ve used a cake leveller from Iced Jems. They are a game changer and I highly recommend them.

This cake will hold up to being covered in sugarpaste/icing and used as a middle tier.

Once baked, it will last 5-6 days. This recipe is for a single height 7″ round cake.

NOTE – As I wanted an extra deep cake, I baked two 7″ rounds using the above recipe and stacked them one on top of another. If you bake one you will get a cake half this height.

Cake Ingredients

  • 200g Self Raising Flour
  • 150g Unsalted Butter
  • 50g Golden Syrup
  • 300g Dark Brown Sugar
  • 50g Cocoa Powder
  • 100g Dark Chocolate
  • 100g White Chocolate Chunks
  • 1 ½ Teaspoon Baking Powder
  • 1 Tablespoon Instant Coffee in 100ml Hot Water

Method

  1. Melt the dark chocolate in the microwave or in a bowl over a pan of hot water.
  2. Make up the instant coffee.
  3. Cream together the butter, sugar and golden syrup.
  4. Add in the eggs.
  5. Mix in the flour, cocoa powder and baking powder.
  6. Add in the melted dark chocolate and coffee.
  7. Finally stir in the white chocolate chunks.
  8. Pour into a lined 7″ round tin and bake at 140ºC for 1 hour and 45 minutes.
  9. Check after an hour and only take out when a skewer comes out clean.
  10. Leave to cool completely upside down on a sheet of greaseproof paper.

For the Buttercream

  • 250g Butter
  • 500g Icing Sugar
  • 100g White Chocolate (melted)
  1. Mix together the (room temperature) butter and icing sugar until soft.
  2. Add in the melted white chocolate.
  3. Mix until you have a smooth consistency.
  4. Split the cake into three sections using a cake leveller and fill with the delicious buttercream.

For Decoration

  • 100g White Chocolate
  • Chocolate Stars
  • Chocolate Chunks in White and Dark
  1. Cover the cake in a layer of white chocolate buttercream and leave to set.
  2. Melt 100g white chocolate and pour onto the top of the cake.
  3. Use the back of a spoon or a palette knife to edge the melted chocolate to the sides of the cake and let it drip down.
  4. Top with chocolate chunks and chocolate stars.

 

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

#AD – Originally made in 2017 in partnership with Dr Oetker and webake.co.uk

Tiered Sprinkles Cake – My Lockdown Birthday 2020

06/20

Well, my 32nd birthday was very different to what I thought it would be! We has originally booked a trip to Disneyland Paris and I had imagined walking down Main Street, with my Minnie Ears on, holding a Mickey balloon and eating a magical snack.

Sadly, thanks to the global pandemic it wasn’t to be. We sadly had to cancel the trip and organise a different kind of birthday.

My amazing husband Tim gave me the best lockdown birthday I could have hoped for! I was surprised in the morning with my own little corner of Disneyland Paris in the spare room, complete with fairy lights, castle backdrop, Mickey & Minnie balloons, Main Street music being played and the smells of the Disney bakery on the wax burner. It was truly magical! I opened my presents and the surprises just kept coming! He had also created such a thoughtful and emotional video for me of messages from so many of my friends. If you fancy seeing what made me cry on my birthday, you can watch this video on YouTube here.

Tim had sneakily organised my friends in a timetable so I got to see lots of people in a socially distant way and I’m so grateful for it. I had a few visitors pop over with pressies in the afternoon and then in the evening we had an outdoor picnic in a friend’s garden. I had the most amazing time.

Because I wasn’t having a bit party, I only wanted to make a little cake and didn’t want to spend too much time on it. This i actually the tenth birthday cake I’ve made for myself since I started baking in 2010! I’ve done all manner of things now;  Unicorns, Mermaids, Slytherin themed, and last year was my massive Captain Marvel cake!

They have all been so different and it’s been so lovely to see my growth each year. They are all special to me in their own way.

I had originally planned to do a Disney theme this year to tie in with the trip but I’m going to save that design for another year. Instead, I decided on a sweet shop themed, little two tier covered in rainbow sprinkles and decorated with some of my favourite sweets.

Baking The Cake

I wanted a deeper bottom tier and so I baked 1 and ½ 8″ cakes and a 6″ top tier.

For the 8″ and the ½ 8″, I used an adapted version of my Salted Caramel, Fudge and White Chocolate Cake. I omitted the melted white chocolate and fudge pieces, making it a simply salted caramel cake, and I also used all golden caster sugar rather than a mix of that and light brown. So the final recipe looked like this –

  • 300g self raising flour
  • 300g golden caster sugar
  • 285g Stork
  • 75g plain flour
  • 5 eggs
  • 4 tablespoons salted caramel sauce

It was made in exactly the same way though by creaming the Stork and golden caster sugar, then adding in the eggs and mixing well, then adding in the plain and self raising flour, and finally adding in the salted caramel sauce and mixing for a few minutes before pouring into a lined tin and baking at 140C (fan assisted) for 1 hour 50 minutes. Once baked, I turned them out straight away onto a sheet of greaseproof paper and left to cool upside down.

For the ½ depth 8″ cake, I used the same ingredients but changed the amounts. This half depth 8″ cake recipe can also be used to make a full 7″ cake and this took 1 hour 30 minutes in the oven at 140C (fan assisted) –

  • 200g self raising flour
  • 200g golden caster sugar
  • 185g Stork
  • 50g plain flour
  • 4 eggs
  • 2 tablespoons salted caramel sauce

For the salted caramel sauce, I used this one I found on Amazon by Joe & Sephs. It’s delicious!

I wanted a lighter and fluffy cake so I used Stork instead of butter, which I tend to reserve for richer bakes, I used Tesco’s own golden caste sugar and obviously Homepride Flour.

For the 6″ cake, I went with a lemon flavour. I also wanted it a little deeper than average so I used a mix I would normally use in a 7″ tin for the extra height. I find if you want a deeper cake you can go up a recipe size with a madeira cake mix really easily and it still bakes through nicely.

I used the exact lemon madeira recipe listed halfway down the page here.

I wanted a buttercream flavour that would compliment both cakes as I only wanted to make one batch (fun fact, I hate making buttercream!) and so I’d decided on a white chocolate buttercream. Originally I was going to add in melted white chocolate as I’ve done previously here but when I was in Tesco, I came across this white chocolate spread. Similar in consistency to Nutella but white chocolate and I was intrigued. I got it home and tried it and oh my goodness, it was delicious!

I’d decided to use the spread in the buttercream instead and went with a recipe that I’ve used for Nutella buttercream before and it worked really well. NOTE – this recipe is for filling both my 1 ½ height 8″ round cake and my deep 6″ cake as well as crumb coating them both twice, plus a third layer to stick on the spinkles. If you’re making a normal size cake you won’t need this much buttercream and can halve the recipe easily –

  • 200g white chocolate spread
  • 500g unsalted butter
  • 1500g icing sugar

Cream the butter on it’s own for a few minutes, add in the icing sugar and mix until creamy and then add in the spread and mix well.

I baked all three of the cakes and made the buttercream on the Tuesday. Once the cakes were cooled I double wrapped them in cling film and left them in a cool, dry place. I also transferred the buttercream to a plastic box, laid a sheet of cling film over the top of the buttercream to prevent crusting, added the lid and left in the fridge overnight.

Cakes can last a long time once baked if stored correctly. You can read more about my process in this article. Buttercream, if tired this way, will last in the fridge until the expiry date on the pack of butter that you’re using. I also always recommend to use proper butter for buttercream if you can.

Decorating The Cake

Wednesday came and with it came the day to decorate the cakes. Using a cake leveller, I levelled the top of the cakes (which were pretty flat anyway thanks to the low and slow baking and leaving to cool upside down on greaseproof paper) I split the full 8″ cake and the 6″ cake twice, then split the half size 8″ once.

I rejuvenated the chilled buttercream by first zapping it in the microwave for 15 seconds and then putting back in my mixer to beat it until it was spreadable.

Using a cranked palette knife, I filled each layer with buttercream. I stacked all five layers of the now monstrous 8″ bottom tier and then did the three layers of the 6″ top tier. I then left these to chill in the fridge for the butter to firm up (this is why I use butter). Once firmed, I spread a thin layer of buttercream on the top and sides of both cakes, crumb coating them. I took off the excess with a side scraper. I then chilled them in the fridge to allow this outer layer to firm up.

I repeated this process a second time. I always like to crumb coat a few times, especially if i’m not covering in sugarpaste icing. This gives it a really nice finish and stops any air getting in, allowing the cake to stay fresh. I then chilled again.

Finally once the buttercream was firm, I did a third, much thinner layer of buttercream simply to act as a glue for the sprinkles.

Sprinkles

To decorate this cake, I’m using a rainbow of Scrumptious Sprinkles which I made myself using seven of their colours from their Glimmer Strands and Rods range; Mother Of Pearl, Light Pink, Yellow, Violet, Orange, Turquoise and Lime.

Adding the sprinkles is messy business. I’ve tried to do it many different ways and I’ve found, for me, the best way is the messiest way!

I lined a baking tray with foil, then in the middle I put a cake tin smaller than my bottom tier at 7″. I started with the bottom tier and placed the cake on top of the tin. As I didn’t want to coat the top where I wanted to stick down the top tier, I traced round a 6″ greaseproof paper circle with a scribe to make a sprinkle free circle.

I  then took handfuls of sprinkles and pushed them firmly on to the sides of the cake, rotating to get it completely covered. Then, for the top, avoiding the circle I had traced on, I spooned on sprinkles and press them down gently. I went around the cake a few times to completely cover it.

Once the cake was fully covered with sprinkles, I chilled the cake for a further 15 minutes to set. I used this time to roll up the foil and pour the unused sprinkles back in the pot.

I repeated this for the top tier and again, left it to chill.

Assembling The Cake

Once the sprinkled covered tiers has set completely, I stacked them. I’m using a 10″ round board I’ve already iced earlier in the week using a bit of spare white sugarpaste, sticking it down with piping gel. I’ve applied silver glitter washi tape around the edge of the board from Iced Jems.

I spread a little royal icing, made up from royal icing powder, into the centre of the iced board, then gently lifted up the 8″ tier and carefully set it down onto the iced board. I then stuck bamboo dowels into the cake to support the top tier (this is super important if you’re making a tiered cake) and cut them to size.

Next, I painted a little more royal icing into the non-sprinkled middle, covering the top of the dowels and carefully set down the 6″  cake on top. I then left it in a cool room to set.

Once set, I topped it with two giant round pastel lollies I got from eBay, jazzie lollies I also myself (see below) and two small twist lollies. I also used white mice and jazzie stars, from eBay.

I made the jazzie lollies by using this mould from Iced Jems, as well as some lolly sticks, candy melts and hundreds and thousands. I poured the sprinkles into the mould, then melted the candy melts, poured it in and pushed half a stick into the melted candy. I then left them to set in the fridge.

I then left the whole cake to set completely.

I had a bit of a nightmare the day I assembled the cake. It was really really hot and two of the decorations I’d made that were supposed to go onto to the cake fell apart! So a quick nip to Tesco to pick up an emergency sparkly unicorn was in order! I think it sets off the cake nicely!

It’s a shame my friends won’t be able to see the finished cake in person this year, but I’ll be packaging up some pre-cut slices for them instead.

I hope you’ve enjoyed all of these tips and tricks. I always love writing about the cakes I make in the hope that it may help someone else making something similar!

If you’re baking any of my recipes or using any of my blogs, let me know how you get on, either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Easy Fantasy Castle Sugar Cookies

06/20

One of my favourite places to be is Disneyland Paris. Walking down Main Street with my Minnie Ears on, snacking on a tasty treat and looking ahead to the beautiful pink castle that overlooks the whole park. *Sigh*

While these cookies might not be as detailed as the castle itself, they are sure to add a little Disney magic to your kitchen.

To make these, I’ve used my super reliable no-spread sugar cookie recipe which you can find here. As the cutter is quite big (which is great as I love cookies), I got six of cookies out of this recipe.

I cut out the castle shape with this cutter and after baking them for the full 15 minutes, I left them to cool completely.

To decorate, I used a 500g pack of ready to roll sugarpaste/icing. I coloured ¾ of it pink using Sugarflair Pastel Baby Pink and ¼ of it blue with Sugarflair Pastel Aqua. I highly recommend using professional colours like Sugarflair which are concentrated and you apply with a cocktail stick as opposed to cheaper colours that are mostly water and will melt your sugarpaste.

Once colures, I rolled out the pink on a surface dusted with cornflour using a large rolling pin and icing spacers. I then cut out the castle shape using the cookie cutter.

To copy the design of the Disneyland Paris castle, I then cut the turrets off (as I will be cutting them out in blue later), but feel free to have the castle all one colour if you like!

Once the turrets were cut off, I painted the cooled cookies with a little piping gel using a silicone brush. Edible glue works well too. I then gently lifted the sugarpaste shape from the surface and smoothed onto the top of the cookie, lining up the turret shapes.

Be careful at this point because the icing is super soft, gently push it down making sure to not leave any finger marks.

Once you’ve done this for all six of your cookies, roll out the blue sugarpaste in the same way.

This time, using the cutter, only cut out the top turrets and trim them to size. Stick them down to the top of the sugar cookie, again using a little piping gel or edible glue.

For the door and the windows, I’ve used an old cutter I have which is actually for gravestones! I can’t remember where I got them from but I did manage to find some similar ones on eBay here. You could always use any cutter you have thats similar or do it by hand.

I gently pressed in the cutters to indent the shape. Then using a sharp knife, I made the line down the middle of the doorway.

For the doorknobs, I used a ball tool to indent into the cookie and then painted a little bit of edible glue into the hole. I then gently pressed in an edible gold pearl.

Finally, for the turret design, I used a ‘smile’ tool and gently pressed it in from the top, in rows to create a rooftop tile pattern.

Leave the cookies to set, preferably overnight, and then enjoy!

Kept in an airtight container they will last up to two weeks.

You can buy all of the equipment I have mentioned from Iced Jems.

You can find my other Disney themed bakes, including Mickey & Minnie CookiesMickey Rice Krispie Treats and Chocolate Chip Mickey Cookies here.

f you’re baking any of my recipes or using any of my blogs, let me know how you get on, either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

 

Mickey Rice Krispie Marshmallow Treat Pops

06/20

I love all things Disney and all food Mickey shaped! Being in Disneyland truly is my happy place. Sadly, much like everyone else my 2020 trips have been cancelled but I wanted to bring some Disney magic to my kitchen.

This recipe continues my Mickey Treat series, previous park inspired instalments include my Chocolate Chip Mickey Cookies and my Mickey & Minnie Decorated Cookies.

Today’s treat is a sticky and sweet, classic Disneyland delight – Mickey shaped Marshmallow Rice Krispie Treat Pops!

Made using soft marshmallows, Rice Krispies and a couple of personal additions and decorated with melted chocolate. I originally saw these pop designs on Pinterest, inspired by the actual treats in the Disneyland parks and tracked them down to What Charlotte Baked.

You can, of course, just use the classic combination of butter, Rice Krispies and marshmallows but by adding in the vanilla and salt, I think it takes this tasty treat to a whole new level!

For the treats you will need – 

  • 50g unsalted butter
  • 250g marshmallows
  • 200g Rice Krispies
  • ¼ tsp salt
  • 1 tsp vanilla

Cube your butter and heat in a large pan. Once the butter starts to melt, add in your vanilla and salt and mix well.

Then, add in the marshmallows and mix until completely melted. Once melted, take the pan off of the heat.

Mix in your Rice Krispies until completely coated. Then, pour into a lined tray. I’m using an 8″ x 8″. I’ve also used more greaseproof paper than I need and left it outside of the tin so I can lift the treat slab out easier.

Gently push down to flatten the top. I’ve found the best way to do this is to wipe a little oil onto the back of a rubber spatula and use this to press down with.

Leave to set completely.

Once set, lift the slab out of the tin. You can then either cut into squares using a sharp knife or, if you want the Disney touch, cut out shapes using a Mickey cutter (you can find the cutter I used here).

A little tip, wipe a little oil around the metal of the cutter before pressing down. This made it much easier.

Then push your shapes out onto a wire rack. My slab made 6 Mickey shapes with a bit leftover to nibble on!

To decorate you will need – 

  • 150g milk chocolate
  • 150g white chocolate
  • Sprinkles
  • Mini Smarties
  • Flat lolly pop sticks
  • 2 teaspoons coconut (or unflavoured) oil

For the decorations, I’m going with three designs; milk chocolate with white chocolate drizzle, white chocolate with sprinkles and milk chocolate with mini Smarties. You can either leave them plain or do something completely different!

If you’re going with one of the designs I’ve used, break 150g milk and white chocolate into squares in separate bowls and microwave on short bursts until melted. I like to add a teaspoon of coconut oil into the melted chocolate to make a better consistency (and it tastes nice!) but if you don’t like coconut, use any unflavoured oil instead.

Carefully dip the Mickey Rice Krispie into the chocolate face first. Lift it slowly and let the excess chocolate drop back into the bowl. Then place it on a wire rack with a sheet of greaseproof paper underneath.

I dipped four in milk chocolate. Two of these I covered in mini Smarties and then drizzled in more milk chocolate. Two more I left to set and then drizzled in white chocolate. The last two I dipped in white chocolate and then covered in sprinkles.

Leave these to set completely.

Once they are all set, spread a little oil onto the end of your lollypop stick and gently push into the bottom of your Mickey treat (you can find the sticks I used here).

You need to keep these treats in an airtight container. They will last 2-3 days. They do not need to be refrigerated as this may make them too firm to enjoy.

These treats are best enjoyed snuggled up on the sofa, watching a Disney classic.

If you fancy a more classic Rice Krispie Treat, check out my bars here.

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Scones with Jam & Cream

05/20

Classic scones with strawberry jam and clotted cream are a favourite of mine. Although, while I make cheese scones very regularly, classic scones are more something I tend to have out at an afternoon tea. However with lockdown 2020 still going strong and my desire to have an afternoon tea growing as well, I decided to bake some to enjoy this bank holiday weekend.

I love creating new recipes but I am a firm believer of ‘if it ain’t broke, don’t fix it’ and this is why I tend to use the scone recipe on the BBC Good Food Website which can be found here. But I have made a few observations and changes to the recipe.

As I can’t have raw or semi-raw egg, I omit this entirely and instead brush the top of the scones with milk before baking. I also tend to use a very small amount of lemon juice as too much really makes the milk go funny.

As well as this, I find the baking time is a little off and it needed double that time in my oven. Remember, all ovens are different and yours might behave differently to mine so I advise to bake them for the allotted time and then check on them regularly and adjust accordingly.

 

These scones are best fresh on the day they are made. They can also be frozen for a later day.

Give it a go and as always, let me know how you get on, either on FacebookTwitter or Instagram.

Happy baking,

Britt xo

 

 

Chocolate Chip Mickey Cookies

03/20

A chocolate chip, chocolate drizzled Mickey cookie is one of my favourite treats to enjoy on Main Street in Disneyland Paris. Sadly, my March 2020 trip has been cancelled but I still wanted to enjoy a little bit of Disney magic. So I recreated this delicious cookie.

For this recipe, I’ve used my no spread cookie dough which really helps the biscuit keep it’s distinctive shape.

I followed the steps exactly up until step 5, where by I mixed in 80g chopped chocolate (you can also use chocolate chips but we didn’t have any in!). The rest of the steps are then the same. Turn the dough out onto a surface dusted with flour, wrap well in cling film for 30 minutes and then, once chilled, roll out the dough and cut into your desired shapes. As I was replicating the Mickey cookie design, I used a Mickey cookie cutter. You can find the cutter I used here.

I then chilled the cut out shapes on the baking tay for 30 minutes. Then baked at 180C (fan assisted) for 12-15 minutes or until the edges start to brown.

Once cooled, I melted 150g chocolate and mixed in 1 tablespoon coconut oil. This made the chocolate a love consistency for dipping. I then dipped the top of the cookie (the ears) into the chocolate and laid on a cooling rack over a sheet of greaseproof paper. I then used a tablespoon to drizzle chocolate onto the rest of the cookie. Thus replicating the design!

Once the chocolate is set, these cookies are ready to eat! Stored in an airtight container, they will last for 2 weeks.

If you’d like to see another Disneyland Paris inspired bake, check out my blog post for decorated Mickey & Minnie Cookies here.

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Classic Madeira Birthday Cake Recipe

03/20

A classic birthday cake will have a few elements to it. A soft vanilla sponge, tart seedless raspberry jam, smooth vanilla buttercream and a layer of sugarpaste (ready to roll icing).

Contrary to popular belief, most birthday cakes aren’t a ‘Victoria sponge’. A Victoria sponge is a soft light sponge, baked in two sandwich tins then put together with jam and fresh cream. Lovely for an afternoon tea, but doesn’t lend itself well to be covered in sugarpaste (ready to roll icing). For this, you are better off using a madeira recipe. It’s close textured and firm, whilst still being light and soft to eat. The inclusion of plain flour makes it stronger and better for decorating.

It’s also perfect for carving cakes too, although if you are carving, I recommend popping the cake in the freezer for about 15-20 minutes before starting work. This will reduce crumbs and make your life a lot easier! For more about freezing cakes, click here.

Below is my 7″ round (my most popular size of birthday cake ordered) vanilla madeira recipe and vanilla buttercream recipe. It also is perfect to make 12 cupcakes, for more on cupcakes click here. Make sure all of your ingredients are room temperature as this will help make a better bake! I also recommend lining your tins. I bake one deep cake and use a cake leveller to cut my cake into there sections (see lemon cake below) as opposed to using individual tins, however, this recipe can be used in sandwich tins, just lower the baking time to 35-40 minutes. I use 3″ deep PME tins that are seamless tins made from professional quality anodised aluminium.

If the cake isn’t baked fully when you cut into it, or it’s squidgy in any way, it needed longer in the oven. Ever oven is different and these timings are an approximation. If in doubt, leave it in a further 10 minutes. Due to the low temperature it won’t dry the cake out and will ensure it’s fully baked. The cake needs to spring back to the touch, be golden brown and a skewer come out clean. This will come with experience, the more you bake, the more you’ll know a fully baked cake on sight.

Should you wish to scale the recipe up or down, a number of helpful charts to work this out are easy to find with a quick google. The convertor on CakeBaker is great and they also have a handy app.  I also like this one found on The Pink Whisk or you can use the water trick I explain here.

To make the cute owl toppers in the above picture, check out my tutorial here.

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

Madeira cakes

Vanilla Madeira Cake Recipe

  • 200g self raising flour
  • 200g caster sugar
  • 200g Stork/butter
  • 50g plain flour
  • 4 medium eggs
  • 1 tsp vanilla
  1. Cream together the Stork and caster sugar.
  2. Add in your eggs and mix.
  3. Add in your flour and mix.
  4. Add the vanilla and mix again.
  5. Mix the whole thing for 2-4 minutes on a high speed.
  6. Pour mixture into a greaseproof paper lined, 7″ cake tin. 
  7. Bake at 140C (fan assisted) for 1 hour 40 minutes or until a skewer comes out clean, the cake is golden brown and springs back to the touch. (Check after 1 hour)
  8. Once baked, after 5 minutes on the side, turn out onto a sheet of greaseproof paper and leave upside down to cool. This ensures a nice flat top.
  9. Once cooled, wrap in clingfilm overnight to ‘settle’.
  10. Once split, filled and iced, this cake will last 7-10 days and will freeze well for 3 months.

NOTE: This recipe is for a 7″ round tin. It is not enough mixture for bigger tin sizes. For this, you will need to convert the recipe here.

For a chocolate madeira;

Follow the recipe above and replace the plain flour for cocoa powder and add 100g melted dark chocolate. For chocolate buttercream, follow the recipe below and add two tablespoons cocoa powder and 50g melted dark chocolate.

For a lemon madeira;

Follow the recipe above and add the zest of one lemon plus two teaspoons of lemon extract. For lemon buttercream, follow the recipe below and add two teaspoons of lemon extract and the zest of one lemon.

Vanilla Buttercream Recipe

  • 250g unsalted butter
  • 500g icing sugar
  • 1 tsp vanilla
  1. Cream the butter on it’s own for a few minutes.
  2. Add icing sugar.
  3. Add vanilla.

You can watch me bake this cake in real time on my Facebook page here; PART 1. PART 2.

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

Lemon Madeira by She Who Bakes

Topped with Scrumptious Sprinkles Lemon Crunch & Lemon Jelly Squares! I LOVE them!! xo

Unicorn Squares

02/20

If you’re looking for a quick and easy sweet treat these Unicorn Cake Squares are so simple, easily customisable and delicious!

These were made using my vanilla cupcake recipe, but instead of splitting into cupcake cases, I have poured the whole mix into a lined 10 x 8 baking tray and baked for the same time; 45 minutes at 140C fan assisted.

Once baked I left to cool in the tin, then turned out and carefully turned over.

I decorated with vanilla buttercream (recipe here) that I split and coloured with Sugarflair Aqua, Sugarflair Grape Violet and Sugarflair Pink and then mixed together. Be careful not to mix it too much otherwise it will turn completely purple without a hint of other colours. Just a quick mix is all you need to do.

Spread the buttercream over the cake, top with sprinkles, cut into slices and enjoy!

If vanilla Unicorns aren’t your thing, these cake squares are so customisable too. If you wanted them a different flavour, just omit the vanilla from the sponge and buttercream and add anything else you like. Here are some ideas based on different versions I’ve baked before –

  • Strawberry Delight. 100g freeze-dried strawberry pieces and 1tsp strawberry flavouring added to the mix before baking. 1tsp strawberry flavouring added to the buttercream. Topped with more freeze dried strawberry pieces and strawberry dessert sauce.
  • Caramel & Chocolate. 50g tinned caramel and 50g milk chocolate chips added to the mix before baking. 1 tablespoon tinned caramel added to the buttercream. Topped with caramel pieces and milk chocolate chips.
  • Bailey’s & Coffee. 2 teaspoons of instant coffee mixed with 50ml hot water added to the mix before baking. 2 tablespoons Bailey’s added to the buttercream. Topped with white chocolate shavings and drizzled with melted milk chocolate.

As you can see, the only limit is your imagination! Have fun with it, baking is all about experimenting!

Happy baking,

Britt xo

Egg Free Vegan Meringues

01/20

If you follow my Twitter or Instagram you may know that a few years ago in 2015, I developed a rather severe egg allergy. It happened almost overnight and one day I could eat eggs fine, and the next I was in hospital in agony. The rather bizarre thing was, eggs baked into cakes and cookies etc, I would be absolutely fine with. But scrambled, poached, omelettes and even quiche was out of the question. I would be rolling around in agony and I wasn’t up for that to be honest so I completely cut eggs out of my diet (with the exception of cakes, luckily!). I found a bit of information about this kind of allergy here if you’re interested.

Since then I’ve been researching for egg substitutes in goodies that have made me unwell, meringues being one of them.

I saw online that you could actually make meringue from aquafaba, which is the water from a can of chick peas! I was ultimately rather skeptical, but having watched a few videos and read a few blogs, such as this one from Sainsbury’s, I wanted to give it a go myself to see if I could enjoy meringue again!

It had been on my list of things to make but as of late I had been taking a little bit of a baking break, then this afternoon I had made this gorgeous Spanish Chickpea and Spinach Stew by Lazy Cat Kitchen and just as I was about to drain the precious aquafaba down the sink, I remembered; MERINGUE!

It’s ultimately exactly the same process as normal meringue. Whisk up the ‘egg’, in this case aquafaba, add in flavouring and dry ingredients, pop on a baking tray and leave in the oven for 7 days. Ok, only a few hours but it feels a lot longer when you wanna see what it turns out like!

There are lots of different variations on this recipe but I went with a basic meringue of –

  • 1 x 400g can chick peas, drained. (For the actual chick peas, I highly recommend the stew recipe I’ve linked above! It was delicious).
  • 120g Icing Sugar
  • 1 tsp vanilla

I’ve seen other recipes with cream of tartar in it, which I should have probably used but I didn’t have any in the cupboard.

Whisk up the aquafaba on a high speed until it goes white, fluffy and has ‘soft peaks’. NOTE: This took longer than it usually does with normal egg whites so persevere and keep at it.

Add in the vanilla and icing sugar one tablespoon at a time.

There are so many options when it comes to meringue designs. You can pipe it into an attractive shape, blob it on using a spoon, make kisses using a star nozzle, the choice is up to you. Whatever you decide, put your meringue onto a baking tray lined with greaseproof paper.

I went with a mixture of kisses and swirls, because why not. I also wanted to add a bit of colour to mine as I love all things bright and colourful.

I fitted a disposable piping bag with a closed star 1J nozzle and painted Sugarflair concentrated food colouring up the sides of the piping bag. For this I used Deep Purple, Aqua Blue and Baby Pink. For more detailed photos on this aspect, check out my other blog post here about dyed buttercream. They piped the same as normal meringue. So far, so good.

I also used a piping bag holder from Iced Jems which has been a life saver. Do you know how many times I’ve dropped a piping bag while trying to fill it one handed? Lots. Lots of times.

 

I then piped my swirls and stars onto a greaseproof paper lined tray and baked at 90ºC fan assisted for 2 hours, then turned the oven off and left them in there until the oven had gone cold. I actually turned the oven off and went out for the evening so I couldn’t tell you exactly how long they were left in there but I would personally leave them in for a further hour at least once your oven is off.

 

The fab thing is, they taste (to me anyway) like ordinary meringues! I’ve not had them in a while now but they certainly taste how I would expect them to! Finally meringue is back on the menu for me and I’m rather happy about it!

Make sure to keep them in an airtight container to stop them going soft. They should last 3-4 days.

Give it a try and let me know how you get on either on FacebookTwitter or Instagram.

Happy Baking!

Britt xo

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

 

Coconut Macaroons

11/19

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This week, I’ve partnered with Happy Eggs to try out their liquid egg whites! It can be such a pain to separate eggs without making a mess. I for one always get shell mixed up in there by accident, and once you have separated them to get your whites, you need to either make something with the yolks or they end up being wasted. Having the convenience of the egg whites already separated and ready to go seemed like a great idea and one I wanted to try out!

You may or may not know but I actually have a raw and semi-raw egg intolerance so sadly I couldn’t test out a delicious omelette or crunchy meringue BUT something I can have, and something I luckily find super tasty are Coconut Macaroons. These beauties use only the egg white and are baked enough for me to enjoy them so I thought what better way to test them out than with a batch of these delicious morsels.

The pack informed me that one tablespoon was the equivalent to one egg white so weighing them out was a breeze! The egg whites themselves have so many health benefits including being fat and cholesterol free, low carb, low calorie and high in protein! I mean, we’re going to be adding sugar and chocolate and some other less than healthy ingredients to these but it’s great to know it’s got a healthy base!

So, let’s get baking!

Ingredients –

  • 4 egg whites
  • 150g caster sugar
  • 300g desiccated coconut
  • 1 tsp vanilla

To decorate (optional) –

  • 250g melted milk chocolate

Method –

  1. Whisk the egg whites, caster sugar and vanilla until the mixture has gone white and doubled in size.
  2. Carefully fold in the desiccated coconut.
  3. Spoon the mixture into balls (I used an ice cream scoop) and place on a lined baking tray.
  4. Bake at 170C (fan assisted) for 20-25 minutes or until they are golden brown.
  5. Once cooled, dip the bottom in melted chocolate and drizzle with more chocolate! (optional).

That’s it! They are so simple to make and with the added benefit and convenience of the pre-separated liquid egg whites from Happy Eggs, you can go from wanting something sweet to eating a delicious coconut macaroon in little under an hour start to finish!

For more information on Happy Eggs and their products check out their website here.

Give them a go and let me know how you get on!

Happy baking!

Britt xo

This is a paid partnership with The Happy Egg Co. All views and opinions are my own.

 

Competition Details

For you chance to win a special baking kit, an egg recipes cookbook and Happy Egg Co liquid egg white products for you to make whatever you like with, head over to my Instagram to like my page and the Happy Egg Co page and answer the competition question! http://instagram.com/brittmariebox

And now for the terms & conditions:

– The competition starts at 6pm on 26th November 2019

– The competition closes at 9pm on 28th November 2019

– The competition is only open to UK mainland entrants.

– The winners can not transfer the prizes and there is no cash alternative.

– The competition is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.

– The winners will be chosen at random and the decision is final.

– The winners will be notified within the week after the competition ends.

– The prizes must be claimed within a month after the winners’ announcement. After that time the prizes will be reallocated if unclaimed.

– The prizes will be posted out directly from The Happy Egg Co.

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