Category Archives: Cakes

Giant Chocolate Doughnut Birthday Cake

Well it’s been a while since I’ve posted on here hasn’t it…?! I promised on my Instagram account that I would post the recipe for this chocolate cake which I made for my friend Shaun’s 21st birthday and here it is!

I’ve been very active on Instagram recently and I’ve also put a lot of effort into my Instagram. Yes it may not contain your conventional food shots that garner huge likes but it’s still your conventional food porn so if you aren’t following me, click here to follow me and share my page too with friends, family and on your Instagram stories. It would help me out greatly as Instagram is growing so slowly!

This cake really combines a lot of my favourite techniques and recipes into this new creation – which I suppose sums up the process of recipe development. The chocolate sponge is my go to chocolate cake recipe producing a light fluffy and perfectly balanced sponge and the chocolate glaze is one of my most used recipes on the blog. Check out my other recipes which use this chocolate glaze:

Dark Chocolate and Strawberry Mini Rolls

Vanilla and Chocolate Marble Traybake

Chocolate Popcorn Cake

Giant Homemade Jaffa Cake

I had to transport this cake on public transport so I used the leftover chocolate buttercream to adhere the cupcakes and the bottom doughnut sponge to the cake board. The high quantity of chocolate in the buttercream means that it can set too hard and become impossible to pipe. I keep this buttercream at room temperature to prevent it setting too hard as well as adding milk to liquefy the buttercream slightly.


For the chocolate doughnut sponge:

225g margarine

225g granulated sugar

4 eggs

1 tsp vanilla extract

150g dark chocolate

260g self-raising flour

75ml whole milk

For the chocolate cupcakes

110g margarine

110g granulated sugar

2 eggs

½ tsp vanilla extract

75g dark chocolate

130g self raising flour

40ml whole milk

For the filling:

300ml double cream

1 tsp vanilla extract

2 tbsp icing sugar

For the chocolate buttercream:

80g margarine

180g icing sugar

80g dark chocolate, melted

1 tbsp whole milk

For the chocolate glaze:

75g dark chocolate

1 tbsp margarine

1 tbsp golden syrup

For the letter decorations:

50g white chocolate

25g dark chocolate

Sprinkles


Preheat the oven to 160°C. Grease two 21cm silicon doughnut moulds well.

In a large bowl, cream together the margarine and the granulated sugar until it is light and fluffy. Beat in the eggs one by one scraping down the sides of the bowl with a spatula between each addition. Then beat in the vanilla extract.

Melt the dark chocolate in a bowl over simmering water or in the microwave. Leave to cool for 2 minutes before adding immediately to the large bowl and beating through thoroughly until it is an even colour. Sift in the flour and fold through until just incorporated. Lastly beat in the whole milk until the cake batter is even and well mixed.

Divide the mixture between the two doughnut moulds and use the back of a spoon to level out the surface. Bake the sponges for around 30 – 35 minutes or until well risen and an inserted skewer into the thickest part of the cake comes out clean. Leave the cakes to cool in the mould for 10 minutes before peeling away the mould and leaving to cool fully on a cooling rack.

When the large sponges have 10 minutes left to bake, begin to prepare the cupcake mixture by following the same method but dividing the cake batter between 6 large cupcake cases using an ice cream scoop to easily divide up the batter. Bake these for around 20 – 25 minutes, again until an inserted skewer comes out clean. Once cool, trim the tops if necessary.

Prepare the chocolate buttercream by creaming together the margarine with the icing sugar until smooth and light. Add the melted dark chocolate all at once and beat to incorporate followed by the milk. Transfer to a piping bag fitted with a star nozzle.

In another bowl, whisk the double cream with the icing sugar and vanilla extract until it holds a thick but soft peak. Then transfer to a piping bag fitted with a star nozzle and refrigerate until you are ready to assemble the cake.

Prepare the chocolate decorations by melting the white chocolate. Take a dessertspoonful of the white chocolate and pour onto the parchment into a circle shape; the best way to do so is to keep the spoon still when pouring and once you have all 6 circles, shake the parchment to level out.

Next take the dark chocolate and pour into a piping bag. Cut off a small hole from the piping bag and pipe the letters/numbers you require. Slide onto the base of an upturned baking tin or onto a baking tray and refrigerate until fully set.

To assemble the doughnut cake, trim the surfaces of the sponges to level out slightly. Turn one side over and apply a layer of buttercream to stick the sponge down. Pipe the whipped cream filling onto the sponge covering the whole surface. Place the second sponge on top, pushing down slightly.

Pipe some buttercream on top of the cupcakes. Peel off the set chocolate letters and place on top of the cupcakes, pushing down. Apply some of the leftover buttercream to the base of the cupcake cases to stick them to the cake board.

Lastly prepare the chocolate glaze by melting together the ingredients in the microwave in 20 second intervals mixing well until it is just combined. It should be smooth and glossy. Spread the glaze over the surface of the top sponge and finish with a handful of sprinkles, working quickly before it sets hard.

Follow me on FacebookTwitter and Instagram and make sure to check out my recipe for a Giant Victoria Sponge Donut Cake if you want a non-chocolate version!

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Spiced Christmas Tree Cake

Christmas is most definitely on the way… how can you tell? Well I went into Tesco the other day and they played 8 Christmas songs in a row. It instantly put me in the festive mood so what better time to share my recipe for this Spiced Christmas Tree Cake.

I found this Christmas tree pan in TKMaxx and couldn’t resist buying it and baking with it.  The tin needs to be well greased and dusted with flour in order to prevent sticking and to ensure the decorative details can be seen on the cake. The cake is great on its own alongside a hot drink or even with some hot custard for dessert but this time I decide to cover it in green buttercream and sprinkles so it resembles a Christmas tree.

Alternatively if you don’t want to cover the cake in buttercream, a festive dusting of icing sugar snow is just as effective as the green buttercream! In fact this method keeps the definition of the pattern visible, almost like a bundt cake!

Check out some of my other Christmas and festive themed recipes down below!!

Christmas Present Cake

Melted Snowman Chocolate Chip Cookies

Red Velvet Hazelnut Biscotti

White Chocolate Confetti Popcorn


For the cake:

Plain flour, for dusting

125g margarine, plus extra for greasing

125g granulated sugar

2 eggs

125g self raising flour

½ tsp mixed spice

½ tsp ground cinnamon

½ tsp ground ginger

Pinch of ground nutmeg

For the decoration:

100g margarine or unsalted butter

220g icing sugar

1 tsp vanilla extract

2-3 tsp milk

Green food colouring

Pearl sprinkles


Preheat the oven to 170°C. Grease a Christmas tree shaped tin well and dust with plain flour, throwing away the excess.

In a mixing bowl, cream the margarine with the sugar until it is light and fluffy. Beat in the eggs one by one, scraping down the sides with a spatula after each addition. Sift in the flour and the spices and fold through until incorporated and even.

Transfer the cake batter to the greased and floured pan and spread evenly, making sure it reaches all the corners. Bake the cake for around 35 minutes or until a skewer inserted into the very centre of the cake comes out clean. Leave the cake to cool in the tin for 15 minutes before turning out onto a cooling rack.

 

Prepare the buttercream by softening the margarine in a mixing bowl and adding in the icing sugar in 2 additions, beating well after each addition. Add in the vanilla extract and enough milk to make a buttercream which holds its shape and is smooth enough to spread. Add a good amount of green food colouring to turn the buttercream into a Christmas tree green.

Place the cake on your serving plate/cake board. Spread the green buttercream over the cake evenly, making sure that none of the cake is visible. Press the back of a knife lightly onto the buttercream and lift up to create peaks across the entire cake.

Use the pearl sprinkles to create lines of tinsel and baubles on the tree.

Follow me on FacebookTwitter and Instagram and make sure to check out my most recent recipe post for Gingerbread Cheesecake Squares!!

Chocolate Popcorn Cake

While cakes with lots of sponge and buttercream layers may be amazing to look at, the simplest of cakes consisting of just 1 sponge layer with a glaze or topping are the ones I seem to make the most and this Chocolate Popcorn Cake is no exception!

The single chocolate cake layer gets a thin topping of my favourite chocolate glaze which sets hard – it’s the same glaze I used on my Dark Chocolate and Strawberry Mini Rolls. This adds a strong hit of chocolate flavour as well as giving the cake a wonderful crack when you slice through it! You could alternatively make a chocolate ganache and spread this on top too!

Topping the cake with a layer of my White Chocolate Confetti Popcorn is something a bit different but adds a huge amount of interest with a bright pop of colour. To stick the popcorn on, you have to work quickly as the chocolate glaze sets quickly and hard so make sure that the popcorn is broken into chunks already and on hand.

You can find the full recipe and method for making the White Chocolate Confetti Popcorn by clicking on the name.


For the sponge:

125g margarine

125g granulated sugar

2 eggs

½ tsp vanilla extract

115g self raising flour

30g cocoa powder

1 tsp instant coffee granules mixed with 3 tbsp milk

For the decoration

50g dark chocolate

15g margarine

1 tbsp golden syrup

1 batch of White Chocolate Confetti Popcorn


Preheat the oven to 170°C. Grease and line the base and sides of a deep 20cm loose-bottomed tin with baking parchment.

In a bowl, cream together the margarine with the granulated sugar until it is light and fluffy. Beat in the vanilla extract and the eggs one by one, scraping down the bowl with a spatula after each addition. Sift in the self raising flour and cocoa powder and fold through until incorporated. Then beat in the coffee milk mixture until it is even and smooth.

Pour the mixture into the tin and level out the surface before baking for about 20 minutes until an inserted skewer comes out clean and the surface springs back when touched. Leave to cool in the tin for 10 minutes before removing the tin and parchment from the cake and allow to cool completely on a wire rack.

Prepare the White Chocolate Confetti Popcorn. Once the popcorn has set, prepare the chocolate glaze. In a microwaveable bowl, break the dark chocolate and add the margarine and golden syrup. Microwave for 30 seconds; the heat from the melted margarine and syrup should be enough to melt the chocolate too but if not, microwave for another 15 seconds. The glaze should be smooth, thick and shiny.

Working quickly, spread over most of the chocolate glaze on top of the cake and before it sets, arrange the Confetti Popcorn over the top of the cake. Leave the chocolate glaze to set at room temperature for about 30 minutes before serving the cake.

Follow me on FacebookTwitter and Instagram and make sure to check out my most recent recipe post for Quick Apple Lattice Pie!!

Making a Semi-Naked Cake (without measuring any ingredients)

Baking is a science. It’s the process of combining exact quantities of ingredients in a certain way to undergo chemical reactions in the oven. A slight deviation in the quantity of ingredients could drastically alter the outcome of your bake. But is it possible to make a cake without weighing or measuring a single ingredient? I decided to find out.

This idea came about because I forgot to bring my digital scales with me to uni and I still wanted to bake. Now that I have acquired a set of scales, I thought that I could track how accurate my weighing/guessing was by checking the weight of the ingredients that went into the sponge – and for clarity, this was the sole purpose of the scales, to show you and myself whether in my 9 years of baking, I knew what 225g of sugar looked like!

I vlogged the process of making and assembling this cake and you can watch the video here! Find out how I got on with the weighing too!

Continue reading to see the full recipe and method!

I decorated the cake in a semi-naked style. Semi-naked cakes have grown in popularity in recent years, demonstrating skill with buttercream and an eye for artistry. Elegant in its sleek and straight design, the semi naked cake has a thin layer of buttercream around the outside of the cake filling in any gaps between layers, exposing just a small amount of the edge of the sponge, tempting you in and creating an attractive neat finish.

The buttercream for your semi-naked cake needs to be softer than your standard cake in order for it to become smooth without dragging cake crumbs into the frosting which would ruin the look. Using a straight-edged tool such as a dough scraper will help you achieve the crisp straight edges of your semi-naked cake. I was actively reading Becky’s post on making a naked cake and it was so helpful – check it out here!!


For the sponge:

225g margarine

225g granulated sugar

225g self raising flour

4 eggs

1 tbsp milk

For the filling:

150g strawberry jam

1 tsp boiling water

For the buttercream:

175g margarine or soft unsalted butter

380g icing sugar

1 tsp vanilla extract

Purple food colouring

Pearl sprinkles, to decorate


Preheat the oven to 170°C. Grease and line the bases of 3 x 18cm sandwich tins. Set aside.

In a large bowl, cream together the margarine with the granulated sugar until it is light and fluffy. Beat in the eggs one by one, scraping down the bowl with a spatula after each addition. Add in the self raising flour and fold through until incorporated. Then beat in the tablespoon of milk until mixed through.

Divide the cake mixture evenly between the 3 tins and level out the surface. Bake the cakes for around 16 – 18 minutes until the cakes are golden brown, risen and spring back when touched lightly. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool fully.

In a small bowl, mix together the jam with the water to loosen slightly. For the buttercream, beat the margarine or unsalted butter for a minute to soften. Add in the icing sugar in 2 batches, beating well until it is light, even and spreadable. Add in the vanilla extract and a tiny amount of purple food colouring to make the buttercream paler.

Level off the tops of all 3 sponges. Place the first sponge layer on your serving board or cake stand and spread over a third of the jam. Take about a quarter of the buttercream and spread over the jam, being careful not to mix the two together. Leave a 1cm border around the edge.

Place the next sponge layer on top, pushing down lightly and repeat the filling process for the next layer, topping with the final sponge. Take the remaining buttercream and cover the tops and sides with buttercream, starting with the sides and filling in any gaps between the layers.

Spread the buttercream around the sides and working in the same direction, take a dough scraper and run the edge around the sides of the cake multiple times to create the smooth polished sides of a semi-naked cake. You want the sponge layers to be peeping through the thin buttercream layer and then to smooth out the top as much as possible (but this is going to be covered in jam). Transfer the remaining buttercream to a piping bag.

Pipe a border of small dots of buttercream around the top edge of the cake. Use the pearl sprinkles to create a repeated pattern inside of the dots. Then create a hexagonal pattern in the very centre of the cake. Flood the remaining exposed buttercream with the leftover jam.

Lastly finish the cake with a few drop ribbons. Touch the end of the bag underneath one buttercream dot and exert pressure on the bag to release buttercream. Continue to exert pressure and as the buttercream comes out, move backwards and along in a semi-circle motion and attaching the buttercream to underneath 4 or 5 dots along the cake and releasing the pressure. The buttercream should naturally drape in an arc and be suspended.

Leave the cake to ‘set’ at room temperature for about an hour before chilling for another hour and then slicing and serving.

Follow me on FacebookTwitter and Instagram and make sure to check out my most recent recipe post for Salted Caramel, White Chocolate and Lemon Savarin!

Salted Caramel White Chocolate and Lemon Savarin

It was Caramel Week on Bake Off and I chose to make a large version of my Salted Caramel, White Chocolate and Lemon Savarins which I made last year when the Bake Off Technical challenge was a savarin.

We saw the bakers struggle with making the caramel for the stroopwafel technical with all of their caramels turning out grainy. However my salted caramel has never come out grainy and the sugar has never crystallised and this is due to the addition of margarine or fat at the right stage; fat inhibits the process of crystallisation so by adding a small amount as the water evaporates, you stop the sugar from being able to crystallise, meaning you can forget about thermometers and brushing down the sides of the pan.

I find that using your eyes and ears to be the best tools for making caramel; the sound and colour of the sugar is often a good indicator when to add ingredients for the salted caramel!

Dusting the mould with the sugar after greasing creates this fantastic dark crackly crust on the savarins and helps to prevent it from sticking to the inside of the silicone doughnut mould, which gives the fantastic shape of the savarin. It’s easy to peel away too when you need to turn it out which is an added bonus! I have used this same mould to create a Giant Victoria Sponge Donut Cake too so click on the name to check it out!

I made this bake to take along to The Great British Bake Off: An Extra Slice and I thought I was in with a good chance of having it tasted by the panel but alas the producers thought otherwise! This means that you’re going to have to make it and let me know how it tastes!!


For the savarin dough

300g strong white bread flour, plus extra for dusting

50g granulated sugar, plus extra for dusting

4g salt

1 x 7g sachets of fast action dried yeast

Zest of ½ lemon

2 egg

60g margarine, melted

About 90ml warm milk

For the lemon syrup

120g granulated sugar

75ml boiling water

Zest of a lemon

30ml lemon juice

For the salted caramel

125g granulated sugar

70ml water

20g margarine

150ml double cream

½ tsp table salt

For decoration

50g white chocolate


In the bowl of a free standing mixer, add in the flour. Place the sugar and salt on one of the bowl and add the yeast to the other side of the bowl to avoid retarding the yeast. Add in the lemon zest and on the lowest speed with the dough hook attachment, mix to combine.

While the mixer is running, add in the 2 eggs. Whisk the melted margarine with the milk and then pour it all into the stand mixer. Turn the speed to medium to combine all the ingredients into a dough before switching up to medium high and leaving to knead for about 6 minutes. Scrape down the bowl and then turn out the dough onto a floured surface.

Roll the dough to coat in flour and then knead for a further 2 minutes by hand until the dough is smooth and soft but not sticky. The dough has been kneaded enough when the dough springs back fully when a floured finger is inserted. Transfer to a lightly floured bowl, cover with clingfilm and leave to prove for around 75 – 90 minutes or until doubled in size.

Meanwhile prepare the salted caramel. In a clean saucepan, stir together the granulated sugar with the water. Bring the sugar water up to a boil, stirring occasionally. The contents of the pan should be bubbling rapidly and loudly. At this point, add in the margarine and swirl the pan to melt. Allow the sugar to continue to boil and turn to caramel.

When the caramel is a deep amber colour, pour in all of the double cream and carefully use a wooden spoon to mix until the cream has emulsified. Return to the heat for 30 seconds stirring before adding in the salt and transferring to a heatproof bowl to cool. It should be fairly fluid and not too thick as it will thicken upon setting. Leave to cool.

Grease thoroughly one half of a 21cm silicone doughnut mould and dust well with granulated sugar, pouring away the excess

Once the dough has proved, lift out the dough onto a lightly floured surface and knead for 30 seconds to knock the air out. Take the dough and roll out into a sausage 5cm wide and join up the ends. Roll the ring between your hands to smooth out the join and make the ring equal in width. You may need to push the dough down to flatten the top slightly. Then cover with clingfilm and prove for 45 minutes.

Preheat the oven to 200°C. Bake the savarin for around 30 – 35 minutes and testing the doneness is the same; you may wish to cover with foil if the top is getting too dark for your liking.

While the savarin is baking, prepare the lemon syrup. Stir together all of the ingredients for the syrup in a saucepan and bring to a boil. The syrup should be fairly runny and not too thick and a light golden colour – around 110°C on a thermometer.

When the savarin has come out of the oven, turn it out onto a cooling rack and pour in enough of the lemon syrup to cover the base of the mould and return the savarin to the mould. Then drizzle over the rest of the syrup over the top and leave to soak and cool for about an hour or so. Then level off the top of the savarin so it has a flat base. Turn upside down onto a cooling rack, so the smooth side is on the bottom.

Place the cooled caramel into a piping bag and drizzle it over the savarin using a forward and backward motion working your way around the ring. Repeat this for the white chocolate and leave to set.

Follow me on FacebookTwitter and Instagram and make sure to check out my other Bake Off recipes too:

Dark Chocolate and Strawberry Mini Rolls inspired by Cake Week

Linzer Sandwich Cookies inspired by Biscuit Week

Classic Sultana and Apricot Teacakes inspired by Bread Week

Dark Chocolate and Strawberry Mini Rolls

Last night we watched the first episode of The Great British Bake Off on Channel 4 with Sandi Toksvig, Noel Fielding and Prue Leith. Prue set her first Technical Challenge of the series and did she choose a cracker (not literally a cracker, it was Cake Week after all)! She chose the kids party favourite, Mini Rolls!

The best selling brand has a chocolate sponge wrapped around a vanilla flavoured cream and covered in chocolate – I’ve had many of these in my time – and Prue’s had a peppermint filling! I decided to add my own twist to the best selling brand and Prue’s technical challenge by having a striking pink sponge inside to add contrast of colour; this sponge has a layer of strawberry jam as well as whipped cream and is coated in a dark chocolate glaze which has a crack when you bite into it and offsets the sweet inside.

These are my Dark Chocolate and Strawberry Mini Rolls.

The sponge I use is a genoise sponge as opposed to the flourless sponge which Prue used. The sponge is coloured pink with liquid red food colouring which I incorporate in the whisking of the eggs and sugar. Because I want the sponge to be fairly thin so that I can roll it up without it cracking, I do not want it to rise significantly so I use plain flour as opposed to self raising flour which could make it too thick if it rose.

The only raising agent in this genoise sponge is the whisking of the eggs and sugar. Recipes will often call for the eggs and sugar to be taken to ribbon stage. This means that you will be able to draw a figure of eight using one of the beaters and the 8-shape disappears after a couple of seconds. The flour is then sifted over the sponge and I prefer to sift an even layer across the whole surface of the mixture as I have found it incorporates faster. When folding, unlike what you may have been told, it is essential to work quickly and with some power – the batter begins to deflate as soon as the flour has been added and you want to preserve the air and working faster does this.

Genoise sponges are not a fatless sponge, the sponge most commonly used for Swiss rolls. Because of the size of the mini rolls and the fact that the sponge layer is much thinner than your normal Swiss roll, the addition of melted butter or margarine prevents the sponge from drying out.

The best way to incorporate the melted fat is to take a portion of the batter after you have folded through your flour, add it to the melted fat, beat to combine before folding the 2 batters together. This method is preferred over simply adding the fat into the batter since the fat is of a different consistency to the cake batter and it will take longer to mix the two together evenly and you will rapidly deflate the batter upon adding the melted fat.

When it comes to filling the Mini Rolls, it is important not to overfill. Spread the cream all the way to the edge but leave a 1cm gap at the end so that the cream gets pushed there when you roll it up and the cream won’t come out at the end. The glaze is not just chocolate but rather a doughnut-style chocolate glaze which sets hard and will give that signature crack.

My tin of choice is a large straight sided roasting tin which measures 14in by 10in. If you don’t have a tin this size, use a similarly sized tin or any Swiss roll tin will do.


For the Genoise sponge:

2 eggs

55g golden granulated sugar

¼ tsp liquid red food colouring

52g plain flour

15g margarine, melted and cooled down slightly

For the filling:

50g strawberry jam

120ml double cream

2 tsp icing sugar, plus extra for dusting

For the chocolate glaze:

150g dark chocolate

2 tbsp golden syrup

2 tbsp margarine

Toasted hazelnuts, chopped, to decorate


Preheat the oven to 160˚C. Line the base of a large straight sided roasting tin that fits in your oven with baking parchment, making sure it comes up the sides slightly.

In a mixing bowl, whisk together the eggs and sugar using an electric whisk until it reaches the ribbon stage (see above). Add in the red food colouring and whisk until it is the colour of strawberry ice cream.

Sift in the plain flour so it covers the whole surface of the egg and sugar mixture and then using a spatula, fold through the flour working quickly until incorporated, scraping all the way to the bottom of the bowl. Remove a spatula’s worth of the cake batter and place into a bowl with the melted margarine and beat to combine. Then fold the 2 batters together until even.

Pour the batter into the roasting tin with the bowl close to the base of the tin. Tilt the tin to spread out the batter, making sure it fills in the corners too. Bake the sponge for around 7-9 minutes or until it is firm and springs back to the touch.

While the sponge is baking, dust a sheet of baking parchment larger than the tin with icing sugar. Once baked, remove the sponge from the tin and place onto a cooling rack. In one movement, flip the sponge straight onto the icing sugar and peel off the parchment. Create a tight roll with the sugared baking parchment inside the sponge starting with the shorter side and leave to cool.

Meanwhile prepare the fillings. Beat the jam with a drop of boiling water to loosen. Whip the double cream and icing sugar until it forms a medium peak.

Trim the edges of the sponge and then divide the rest into 12 even rectangles. Spread a thin layer of the jam on each sponge and then spread an even layer of cream on each rectangle, leaving a 1cm gap at the end of each rectangle. Tightly roll up each of the mini rolls and then refrigerate to chill the cream.

 

Prepare the chocolate glaze by melting together the dark chocolate, golden syrup and margarine either over a bain marie or in the microwave in 20 second intervals until it is smooth and glossy. Leave to cool for 10 minutes.

Remove the mini rolls from the fridge and use a knife to smooth the cream at the ends if necessary. Space the 12 rolls out on a cooling rack set over a baking tray lined with a sheet of greaseproof paper.

Spoon the glaze over each roll one by one, spreading it with a spoon and letting the excess drip onto the tray, leaving the ends exposed at this stage. Repeat with all 12. Then carefully cover the exposed ends by filling the spoon with the glaze and pressing lightly on the ends. Repeat until all ends are covered and then check all the rolls and fill in any gaps with the leftover glaze or the glaze that has dripped onto the tray. Sprinkle on a single line of the toasted hazelnuts.

 

Leave the glaze to set at room temperature for around an hour until it doesn’t stick to your finger when touched. Then use a fork to lift the mini rolls off the rack and onto a plate/tray and refrigerate for a couple of hours until the glaze has set hard.

Follow me on FacebookTwitter and Instagram and make sure to check out my previous recipe for No Churn Black Sesame Ice Cream!

Giant Victoria Sponge Donut Cake

Here’s a great way of reinventing the classic Victoria sponge into a showstopper of a cake, this is my Giant Victoria Sponge Donut Cake.

I bought my giant donut mould from Lakeland when it was on offer for £2.50. I don’t often bake with silicon moulds but I enjoyed making this donut cake; greasing the moulds made the cakes turn out really easily and I loved how the cakes looked after they were turned out with the golden brown rings on the base.

The donut mould comes with a lid that you can put on one half so that the cake is baked with a slight hollow so you can fill it like a donut; unlike my Victoria Sponge donut, the filling is instead concealed giving it a more authentic doughnut look but I prefer having the filling exposed, it looks much more inviting to me! And even if you can’t find this exact mould, any savarin-shaped mould will do. Make sure that the inside is well greased and you may want to flour it too to extra ensure it turns out.

This cake went down a huge storm with the teachers at school who requested a cake from me. Unfortunately I didn’t manage to get a picture of a slice but when you get an empty cake stand brought home, you know it must have been good!


225g margarine

225g granulated sugar

4 eggs

225g self raising flour

1 tbsp whole milk

75g raspberry jam, sieved

300ml double cream

50g granulated sugar

1 tsp vanilla extract

80g icing sugar

Red food colouring

Sprinkles, to decorate


Preheat the oven to 170˚C. Grease two 21cm silicon donut moulds well and set aside.

In a large bowl, cream together the margarine with the granulated sugar until it is light and fluffy. Beat in the eggs one by one, scraping down the bowl with a spatula after each addition. Add in the self raising flour and fold through until incorporated. Then beat in the tablespoon of milk until mixed through.

Divide the cake batter evenly between the 2 donut moulds and use the back of a spoon to level the surface. Bake the donut cakes for around 25 – 30 minutes until the cake is golden brown, coming away from the edges and an inserted toothpick comes out clean. Leave the cakes to cool in the mould for 10 minutes before peeling away the mould and leaving to cool fully on a cooling rack.

In another bowl, whisk the double cream with the sugar and vanilla extract until it holds a thick but soft peak. Then transfer to a piping bag fitted with a star nozzle and refrigerate until you are ready to assemble.

Prepare the icing by mixing together the icing sugar with enough milk to form an icing that is thick enough to stay on the cake but not too thin that it runs off the cake straight away. Add a drop of red food colouring to make a baby pink colour.

Place one donut half on your serving stand and use a serrated knife to level off the top if necessary. Spread the sieved jam over this top half, making sure it doesn’t go over the edge. Carefully pipe over the whipped cream in a swirl pattern, filling in any gaps after. Sprinkle over a few pink pearl sprinkles and then place the other sponge on top the right way up.

Then spread the pink icing over the top of the sponge, covering the entire surface and allowing it to drip down the sides slightly. Before the icing sets, sprinkle over some rainbow sprinkles and leave the icing to set before slicing to serve.