Toadstool Cake

It's my daughters 12th birthday today and she requested a toadstool cake for her sleepover party tomorrow. I was able to try out my grass nozzel for the first time and was pleased with the result.

Chocolate Orange Cupcakes

My father in law is a big fan of Terry's Chocolate orange so I thought these would make a great Father's Day gift. I used a Primrose Bakery recipe and then finished them off with a selection of different flavoured Terry's Chocolate Orange segments.

Recipe

Makes 12

Ingredients

115g dark chocolate (70%)

90g unsalted butter, at room temperature

175g golden caster sugar

Grated zest and juice of 1 orange (75ml juice)

2 large eggs

185g plain flour, sifted

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/2 tsp salt

1 tbsp semi skimmed milk, at room temperature

Vanilla Buttercream

250g icing sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

12 Chocolate Orange segments

1. Preheat the oven to 180C or gas mark 4 and line a 12 hole muffin tray with paper cases.
2. Break the chocolate into pieces and place in a microwave-safe bowl. Melt on a medium setting in 30 second bursts until completely melted. Set aside to cool.
3. In a large mixing bowl cream the butter, sugar and orange zest until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs and beat again briefly.
4. Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. Mix the milk and orange juice in a jug.
5. Add the chocolate to the creamed mixture and beat on a low speed until the mixture is just combined. The batter will still be streaky. Add one third of the flour mix and beat until it all just comes together. Add half of the juice/milk mix and beat again until the mixture just comes together. Repeat these steps until all the ingredients have been incorporated.
6. Carefully spoon the mixture in to the cupcake cases, filling them to about two thirds full. Bake in the oven for about 28-30 minutes or until a skewer comes out clean. Leave to cool in their tins for about 10 minutes before placing on a wire rack to cool completely before icing.
7. Beat the butter in an electric mixer and then gradually mix in the icing sugar and vanilla extract. Beat until light and fluffy. Pipe a swirl on top of each cake and top with chocolate orange segment.

Strawberry & Cream Cupcakes

With Wimbledon quickly approaching, what better to bake than these summery cakes. They are decorated with fresh strawberries from my mum and dad's allotment.

 

Recipe

Serves 12

Ingredients

175g unsalted butter

175g golden caster sugar

175g self raising flour

1/2 tsp baking powder

3 large eggs

1 tsp vanilla extract

12 dsp strawberry jam

Vanilla Buttercream

250g icing sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

Fresh strawberries

1. Preheat the oven to 180C or gas mark 4 and line a muffin tray with 12 paper cases.
2. Put all the ingredients in an electric mixer and beat until smooth.
3. Divide half of the cake mixture between the paper cases and then add a spoonful of strawberry jam. Finish off with the remaining cake mixture.
4. Bake for 15-20 minutes until springy to touch. Remove from the oven and leave in the tray for about 5 minutes. Transfer to a wire rack and leave to cool completely before icing.
5. Beat the butter in an electric mixer and then gradually mix in the icing sugar and vanilla extract. Beat until light and fluffy. Pipe a swirl on top of each cake and top with a fresh strawberry.

Captain Rex Birthday Cake

It's been a little quite on the baking front recently due to trying to be good and having a busy diary visiting friends, kids activities etc. Somehow managed to find time to make my sons birthday cake. Until a few days before I made it he wanted a Hexbug cake then at the last minute he changed his mind to a Captain Rex (Clone Wars) cake. He was really happy with the finished article.