Cake
Victoria Sandwich Inside Surprise Cake
There’s been a lot of you asking for me to do a surprise cake tutorial on the blog after seeing the birthday cake I made for my eldest.
White Chocolate Mud Cake
Looking for a Father’s Day Showstopper? Here’s just the cake – a White Chocolate Mud Cake with white chocolate frosting wrapped with a chocolate collar and topped with fresh juicy British strawberries!
A big thank you goes to Jess Taylor who inspired me over on facebook to create this this week, and whilst my Dad doesn’t have a sweet tooth so won’t appreciate a big slice, he has been in the kitchen with me whilst I made it.
Giant Cupcakes – Tips & Ideas
So I’ve given you two basic recipes for using in your Giant Cupcake Tins but I thought I’d also cover a few quick tips on working with it now.
Split it and fill it!
This photo is showing a cupcake base trimmed down, so it will fit in a chocolate shell.
Giant Cupcake Chocolate Shell
Yes it’s completely chocolate!
How about sitting your Giant Cupcake Cake in this?!
To make a Giant Cupcake base chocolate shell you will need 400g of chocolate, white dark or milk. My photos show a blue chocolate shell as it’s easier to see in the photos – tips of colouring white chocolate are at the end of the post.
Chocolate Giant Cupcake Recipe
Lots of you have requested cake recipes for a giant cupcake tin, so I thought I’d put them on the blog for you all to use. You can pretty much use any cake recipe but how much? I have to admit in the past I’ve just made a big old batch of cake mix, filled up the tin and then used the extra for cupcakes, so you don’t have to you’ll be pleased to hear I’ve worked out quantities for you!
Vanilla Giant Cupcake Recipe
Vanilla Giant Cupcake Recipe!
Ingredients:
375g butter, softened
375g caster sugar
6 eggs, large
2 tsp vanilla extract
375g self-raising flour
3 tbsps milk
Prep your tin – a really good grease in all the folds and shapes and a circle of baking paper in the bottom of the base section.
The Pink Whisk Guide to Cake Making
Sometimes I have to pinch myself to believe that I have the opportunity to do fantastically exciting things like writing and publishing a book so before I get on with the rest of this post I want to thank all of you, for standing behind me, being in The Pink Whisk gang and making this all possible, dear lovely Pink Whiskers this book is all because of you.
Glazed Fruit Christmas Cake
A much simpler affair for your Christmas Cake – great if you’re not mad on marzipan and icing!
The glaze contains brandy which means you can prep your cake well in advance and nothing untoward will happen to the fruits. If you’re making an alcohol free cake then just use the warmed apricot jam on it’s own.
How to Marzipan & Ice your Christmas Cake
Important steps before you decorate your Christmas Cake! There’s lots of different ways to do it, but here’s how I do….
For an 8″ cake you will need:
Christmas Cake Baking Time!
The time has come! You’ve been lovingly stirring and looking after your boozy fruit and after six weeks soaking it’s ready to be turned into your Christmas Cake!
Ingredients:
1 x Boozy Fruit Soak
225g butter, softened
150g light muscovado sugar
75g dark muscovado sugar
2 tbsps treacle
5 eggs, large
285g plain flour
2 tsp mixed cake spice
100g whole almonds (optional of course if you don’t like nuts!)
