Rainbow Marble Cake
Rock Farm Cake Stall by Naked Cakes London
Today is all about recovering from the bake fest that was yesterday. On offer we had cookies and cream cupcakes, double chocolate brownies, toffee muffins, vanilla sprinkle cupcakes, funfetti buttercream cake and a rainbow marble bundt cake…phew, no wonder i’m exhausted 🙂
But i had excellent helpers on hand and we got to listen to 3 sets of great live music. Check out the Rock Farm Facebook page for their next event https://www.facebook.com/therockfarmuk?fref=nf
Check out our Facebook page for more pictures: https://www.facebook.com/rusticlondon
choc covered donuts
This recipe was very easy and fun to make and once again was a pinterest find with no tweaking from myself. Find the original post on its Always Autumn here.
You will need a donut maker or donut cake pan. (I got my wilton one from TKMaxx but there are various options available on sites like eBay which will give you more or less donuts depending on the size you use.)
1 dry cake mix
1/4 cup of vegetable oil,
1 cup of water
Blend all together until smooth then you can use a sandwich bag as a piping bag to accurately fill each donut tin with batter.
bake according to cake mix instructions but i found mine only needed 20 mins cooking time at 150C in a fan assisted oven.
Chocolate ganache was chosen as i had some left over, if making specifically for this, i would halve the recipe to ;
150ml double cream
200mg dark chocolate (grated)
heat cream in saucepan for approx 3 minutes, then remove from heat add grated chocolate and stir continuously until evenly mix. It will be runny at this point perfect for dipping or you can leave to set in fridge for 4 hours and temper by microwaving for 90 seconds and it will be runny but will set quickly and be perfectly glazed.
et voila…you can sprinkle whatever you want to decorate. then eat because thats the best bit.
I have been reading about Zucchini cakes on pinterest for a while but today decided to try it out for myself. As always i cannot resist tinkering with recipes and i am pretty pleased with how this one turned out. One of my pet hates is recipes which give units in cups, this has so much room for international variation and even within the original recipe was not consistent so i prefer to stick to metric measurements which will be accurate for anyone to try at home. I also think the recipe could split quite well into mini loaf cakes, i’m definitely going to try this next time .
The recipe was adapted from here.
& Pistachio spice cake with lime frosting
sunflower rapeseed oil
225g caster sugar
1 teaspoon vanilla extract
75g unsalted pistachios finely chopped plus 35g slivered to decorate
75g coconut flour
60g ground almond
cups grated zucchini (3-4) (2 are more than sufficient)
1 teaspoon ground cardamom
1 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon bicarbonate of soda
225g self raising flour
75g plain flour
180g 90g unsalted butter softened
200g 375g icing sugar, sifted
250g cream cheese,
finely grated rind
and juice of 1 lime
The baking continues with renewed vigour, the kitchen surfaces have been straining under my new purchases, i have found madeline pans, donut pans, springform cake tins of various sizes along with tart tins of tin and silicone. In the midst of admiring my new baking materials I remembered my husband had a very important birthday to celebrate. I took him out on the town sans children, we checked out the Marlene Dumas exhibition at the Tate Modern, as well as the Jamaican hidden histories at the OXO tower, then walking along the south bank and pausing for a burrito before crossing waterloo bridge to catch the Lion King musical (Amazing!). Finally, we finished off with dinner at Dishoom (after a 45 minute wait) , sampling delicious bombay cuisine. He really enjoyed his night, telling me, he was expecting nothing more for his actual birthday the following day but a birthday without cake is just not a birthday at all so but of course, i had to bake.
What cake do you want? I asked him
Surprise me, he said
So i did, with a 2 tier, double layer, chocolate gluten free killer cake covered and filled with dark chocolate ganache. It went down a storm.
Recipe adapted from Lorraine Pascale’s Shameless,flourless, moist & sticky chocolate cake;
180g dark chocolate, grated
6 eggs separated
130g caster sugar
130g ground almonds
150g 400g dark chocolate, grated
300g butter 300ml double cream
225g icing sugar
Well, I have finally answered my calling to bake…. and now i have started i just can’t stop. This journey is addictive. I have made Oreo cupcakes, Matcha marble cake and bought so many baking accessories…I’ve gone all in. But for now, i will let pinky pie sing us out..as it is all cupcake love now and for forever more.