Archive | March, 2013

Hello Chicken

26 Mar


So, supposedly it’s Spring. I reckon someone didn’t get the memo, though, as it keeps snowing and according to the Met Office the “feels like” temperature is hovering around minus 5. Brrr! But, Spring it is, so how about these Bakerella style Spring Chicken cake pops? I went for a tangy lemon cake for a tweet & sour spring hit. Oh yes!


Cake Building

19 Mar

lego cake

What a lucky little man my nephew is. Not only was it just his birthday, but big sis Cakes made him this amazeballs Lego Cake. Look at it, what a beauty! Decorated with edible lego blocks and lego men. How cool is that?

fondant lego pieces

Of course, you’d have to be pretty good at sculpture to craft all this without a *little* help. You might want to invest in one of these ice cube trays. Very clever big sis. Can’t wait til my next birthday…

lego men mould

Rhubarb & Rosemary

12 Mar

Rhubarb and Rosemary Cake

A loaf cake. Again. Oh dear, I am sorry but they are terribly good. And convenient. Mr Cakes is ramping up the tri-training, and demands plenty of calories every day to keep his strength up. So, weekend loaf cake baking it is.

This one is adapted from Nigella’s recipe for a Rosemary Remembrance Cake. Nigella’s is a simple madeira cake, subtly flavoured with aromatic rosemary and stewed apple. I prefer the tang of rhubarb though, especially at this time of year. Whatever you do, don’t use a 450g/1lb loaf tin to bake the cake as Nigella suggests. It doesn’t work…

Rhubarb & Rosemary Cake

200g rhubarb
2 sprigs rosemary
1 tsp caster sugar
½ lemon, juiced and zested
1 tsp butter
225 grams butter
150 grams caster sugar
3 medium eggs
300 grams plain flour
2 tsp baking powder

Chop the rhubarb and put into a saucepan with a sprig of rosemary, teaspoon of sugar, lemon zest and juice, and a teaspoon of butter. Cover and cook on a low heat until the rhubarb has broken down to a mush. Allow to cool and remove the rosemary sprig.

Preheat the oven to 170°C/150°C fan/gas mark 3. Line a 2lb loaf tin greaseproof paper, or a loaf liner if you have one (much handier)

Put the rhubarb, butter, 150g sugar, eggs, flour and baking powder into a food processor and whizz to a smooth batter. Spoon and scrape into the loaf tin and smooth the top. Sprinkle the surface with the a little more sugar and then lay other sprig of rosemary along the centre of the cake.

Bake for 50 minutes or until a skewer comes out clean, allow to cool for a few minutes. Then remove the cake from the tin and leave to fully cool on a wire rack.

More Jam?

5 Mar

Apricot Almond Jam Cake

What to do with that apricot jam sitting in the cupboard, forgotten and overlooked since Christmas? Purchased to help stick the marzipan to your Christmas cake, and neglected while the sexier raspberry and tangy-er marmalade make their way to the breakfast table instead. Well, how about a jam cake? I can think of no finer a destiny for such a helpful jam.

Apricot Jam Cake

175g butter
175g caster sugar
3 large eggs
125g apricot jam
175g wholemeal self-raising flour
25g almond flakes

Preheat the oven to 180°C/160°fan/gas mark 4. Line a 2lb loaf tin with butter and greaseproof paper, or a handy liner if you have one.

Beat together the butter and sugar until pale and fully mixed. Then beat in the eggs, followed by the jam. Fold in the flour gently, and when completely combined spoon into the lined cake tin and level the top. Sprinkle the almond flakes over the cake.

Bake for 45-50 minutes, to check the cake is done insert a skewer into the cake. It will come out clean when the cake is done. Allow to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.