Dairy free Pear Tart recipe

Pear tart recipe

I love a good tart. They may take a lot of time and effort to prepare and peel and chop and blind bake but they are SO worth the effort. This is the Pear tart recipe I used when I took dessert to my sister’s house on Rosh Hashannah (the Jewish New year) after synagogue a couple of weeks ago. I knew she was making a meat meal which meant pud had to be dairy free. I used Tomar which is a kosher, dairy free alternative to butter. It’s actually a vegetable fat and makes a pretty good pastry – if I do say so myself.  We had a slice or two with a dairy free ice cream made with soya – have you ever tried soya ice-cream? It’s seriously creamy!

All that’s left to say is that with a slither of marzipan in this Pear pie and a tummy full of delish Chollent (thanks Shell)our New Year got off to a really good start!

Dairy Free Pear Tart

Pastry

  • 175g plain flour
  • 75g butter/Tomar vegetable margarine
  • 1 egg yolk (large)
  • 1 tbsp water

Filling

  • 75g marzipan
  • 2-3 apples – peeled, cored and sliced
  • 25g butter/Tomar
  • 4 tbsp Apricot jam
  • 25g golden caster sugar
  • 4 pears, sliced with the core removed

To Glaze

  • 3 tbsp apricot jam
  1. Heat oven to 180ºC (Fan oven160ºC)
  2. To make the pastry: Place all the ingredients in a mixing bowl and combine with your hands. Be careful not to over mix as this will end in a really tough pastry. Wrap in cling film and chill for 20 minutes.
  3. Remove from the fridge and roll out the pastry so it’s nice and thin. Place it in the pie dish (Mine was a 23cm Pyrex dish). Scrunch up a piece of baking paper and place it over the pastry then add baking beans on top (you can use rice or dried beans if you don’t have ceramic baking beans but the ceramic ones do add more heat) Bake blind for 15 minutes. Remove the paper and beans and bake for a further 10 minutes. Remove any excess pastry from the edge of the dish.
  4. To make the filling peel, core and chop the apples and place in a large frying pan with the butter and sugar until they become soft. Drain any excess liquid away then press through a sieve so you get a puree. Place back in the saucepan and add the jam till it is all combined. Leave to simmer till some of the liquid has evaporated and the puree is nice and thick. Set aside to cool a little.
  5. Roll out the marzipan so it’s very thin then place it over the bottom of the pastry case.
  6. Spread the puree over the marzipan then add the thinly sliced pear in a decorative pattern.
  7. Once filled bake for 25 minutes until the pear is golden brown.
  8. Heat up the apricot jam so it is nice and runny then as soon as you take the pie out of the oven spread the jam over the top of the whole pie while it’s still hot using a silicon pastry brush. Leave to cool a little before serving with a big dollop of vanilla ice cream.

Pear tart recipe - Dairy free

enjoy!

EmmaMT x

How to make Pumpkin Cake Pops

Halloween pumpkin cake pops

Pumpkin cake pops

I love cake pops. They may be a bit fiddly to make but the look on peoples faces (and when I say people I mean Beau and Darcey) when they see them is worth every minute. We have a bit of an obsession with Halloween in our house and the only reason for this is that it’s my birthday on Halloween. This means anything pumpkin/bat/ghost or witch related is a real draw for us. 

These cute little pumpkin cake pops for Halloween aren’t hard to make when you know the little tricks(or treats) which I’ll share with you now.

You will need:

  • A cake
  • buttercream (enough to make the crumbs stick so only around 50g butter/50g icing sugar) 
  • orange candy melts
  • black food colour (professional pastes work best)
  • cake pop sticks
  • Green sugarpaste

How to make pumpkin cake pops

  1. Take a cake and turn it into crumbs in a food processor. A cake that has been sitting around a day or two is fine (not that we ever have cake sitting around!)
  2. Add a small amount of buttercream. 
  3. Mix the crumbs and buttercream in the food processor until the mixture forms a large ball.
  4. Roll out little balls then make a hole in the top. This is where the stalk of the pumpkin will sit.
  5. To create ridges in the side of the cake pops use a spoon to create dents all around the pumpkin shape.pumpkin cake pop 1
  6. Heat a few candy melts then coat the end of each stick in turn. Place that end in the bottom of the cake pop. Chill the cake pops in the fridge for at least 20 minutes so that they set hard and can be handled without falling apart. This is essential otherwise the balls fall off the sticks into the candy melts.
  7. Make pumpkin stalks from the green sugarpaste. Set aside to harden while you dip the cake pops.
  8. Heat the rest of the candy melts in a glass bowl set over saucepan of boiling water till they are runny like melted chocolate. You can add a small amount of sunflower oil to candy melts to make the liquid thinner and easier to apply to the cake pops. Don’t ever add water as it will make the candy melts sieze up and you have to start all over again. Dip each cake pop in until the whole pumpkin is covered.
  9. Place the cake pops in a glass full of sugar making sure you allow enough space that they won’t touch each other while setting. Add the green stalks while the candy melts are still wet.cake pop 2
  10. Leave the pops to dry and harden completely (at least an hour).
  11. Using a food only paint brush paint on a pumpkin face in black food colouring. Professional food colours come in a paste form and are much easier to use than supermarket bought colours.
  12. Once ready display in a bowl of sugar (so they stand up) ready for your trick or treaters.

Halloween pumpkin cake pops

EmmaMT

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Apple Strudel recipe for Succot

apple strudel recipe for succot

This week it’s the Jewish festival of Succot. You can tell it’s Succot because we sit in a open building in the garden with fruit hanging from the roof and it ALWAYS rains!  It’s kind of a Harvest festival with a lot of fruit taking centre stage. It will come as no surprise then that the traditional cake for this festival is Apple Strudel. I love an apple strudel. We used to have it all the time when we went to Tim’s mum for Sunday lunch so I thought I’d give it a go.

For all of two seconds I thought about making myown puff pastry. Then I came to my senses and used a spare pre-rolled pastry I had as ‘back up’ in the freezer. My excuse to Tim was that it was taking up valuable freezer space (I don’t think he bought it!)

Strudel is a little time consuming and fiddly to make but it’s well worth the effort. I love the cinnamony, appley, nuttyness in a strudel so it was good that I could design it to my exact tastes. Tim loved it and as my harshest critic I took that to mean it’s a winner in the MT household and will be making a re-appearance again soon. Winter warmer anyone?Apple Strudel recipe for Succot

Apple Strudel Recipe

(serves 8)
  • Puff pastry
  • 700g cooking apples
  • 25g unsalted butter
  • 60g brown sugar
  • 1/2 – 1 tsp ground cinnamon (according to taste. I like a lot)
  • 50g sultanas- soaked in boiled water for 10 minutes to soften them
  • 50g walnuts -cut into chunks
  • 4 tbsp apricot jam
  • flaked almonds to top
  1. Pre-heat your oven to 230C. The oven needs to be hot so the butter is absorbed into the flour rather than melts and leaks out all over the place!
  2. To prepare the filling peel, core and chop the apples into small chunks. I use cooking apples for a strudel as they have a more sour taste and work perfectly. Place in a  large frying pan with the butter and sugar and cook for around 10 minutes till the apple starts to soften but not fall apart.
  3. While still in the frying pan sprinkle the cinnamon over the top of the apples and add the drained sultanas and walnuts. Stir for a minute to combine then place in a sieve to allow the excess liquid to drain away and cool down a little. We don’t want a soggy bottom now do we?
  4. The pastry needs to be rolled out into a large square or rectangle. Cut diagonal lines away from the centre area then place the filling over the centre. Tuck the top and bottom of the pastry over the filling then lift each diagonal strand of pastry over the filling in turn left then right then left and so on. Try to keep each strand close the the last so you have most of the strudel closed up. A little gap or two is fine as that will allow steam to escape but too many gaps and the whole thing will collapse!
  5. Carefully move the strudel onto a baking sheet with greaseproof paper and pop it in the centre of the oven for 30-40 minutes until the pastry is golden brown.
  6. A few minutes before the strudel is ready to come out of the oven heat up the apricot jam. I do this in the microwave in 30 second bursts. You want it to be runny.
  7. As soon as the strudel is out of the oven brush the apricot jam over the whole thing with a silicon pastry brush and sprinkle the chopped almonds liberally over the top.
  8. Enjoy with a big dollop of cream.

See you in the Succot

EmmaMTApple Strudel yumminess

 

 

Sleeping Beauty Birthday cake for FCFK

I got to make another cake for Free Cakes For Kids Bromley last week. It was a really good one. Sleeping Beauty for a 6 year old girl called Abigail.

Sleeping Beauty

I had been shooting cookies and cakes earlier in the week and as part of the step shots I needed to make up a cake mix. Never one to waste cake mix I quickly used what I didn’t need for the shoot for Abigail’s cake. But it was only a loaf tin size so I decided that a quick tray bake was needed to ensure there was enough cake to go around.

How to make a Sleeping Beauty cake

I used the loaf tin to create a bed, covering the cake in a crumb coating of buttercream and then a layer of white sugarpaste. I then made a pillow and valance using a shaping tool. To finish the bed I made a thin yellow blanket which I curved on the bottom edges so it looked softer.

The tray bake was also covered in a crumb coating and then that cake and the cake board were covered in a layer of green sugarpaste. This is a really good way to use less sugarpaste and get the cake covered quickly but if you’re anything like me it’s also a great way to get fingerprints and dents in the covered cake board! Still, I wanted a seamless look for this cake so I just smoothed those knocks out. I set the cakes towards the back of the board so there was room for the name. I like doing this as it looks different and more personal than shop bought cakes and leaves plenty of room for names and messages.

The bed was secured onto the tray bake with royal icing and then I made Sleeping Beauty. I used a little pink sugarpaste mixed with natural marzipan for the body parts (yes I ate more than I modelled!) and used sugarpaste for the rest. A flower embosser was used to decorate the dress and her shoes were adorned with pearls (aka decorative balls). For the hair I just rolled strands of yellow sugarpaste and stuck them in place with edible glue.

Abigail is disabled and is only able to eat through a feeding tube and I knew that the cake was going to be taken into school to celebrate her birthday with her class mates. She is however able to eat (and hopefully enjoy) buttercream so I had to find a way to ensure there was plenty of buttercream for the birthday girl. I came up with all sorts of ideas – make a hollow bed side cabinet that I could fill with buttercream, make grass using a piping bag and nozzle – which was my initial plan but once I had the rose nozzle in the bag I decided that roses all over the grass base was going to look prettiest.

Sleeping Beauty birthday cake

Luckily, the name ‘Abigail’ just fitted onto the cake board perfectly so she was bedded into the buttercream roses with a few extras just for fun.  Finally I added a few flowers and I finished just in time to collect the kids from school. I find it really difficult to decorate with sticky fingers scooping up buttercream and random sugarpaste flowers!

I was really happy with this cake. I delivered it as arranged to whom I thought was Abigail’s mum but it turned out to be a relative. (I thought she looked a bit confused by some random lady delivering a cake!) About an hour later I got a very enthusiastic phone call from Abigail’s mum to say a massive thank you for the cake.  She absolutely loved it and I have to say that her phone call made my day. I’ve made cakes for lots of friends and family since I started decorating but the ones I make as a volunteer that are so well received just give me that warm and fuzzy feeling.

If you would like to volunteer and get that warm and fuzzy feeling then get in touch with your local group. Check out the Free Cakes For Kids website for more details.

EmmaMT x

Nectarine and rhubarb crumble with oaty marzipan topping recipe

Nectarine and rhubarb crumbleI love rhubarb and I’m lucky enough to have a lovely next door neighbour who shares her crop with us. It’s always big and pink and delicious (thanks Liz). A few weeks ago we were invited round to Tim’s parents for lunch and armed with a bunch of the pretty pink stuff I decided that I would make a crumble to take with us. It was a good decision.

When thinking about what to make with rhubarb, a crumble always seems like such an obvious choice don’t you think? That’s why after a few years of coming up with recipes for this blog I have avoided it. (apart from here!) But let’s face it. Rhubarb is damn good. So I decided that I would glam it up a bit – if you can call nectarines glam. We really enjoyed the crumble after our main meal. There’s something about all that crunch with a hint of marzipan that just works.

I liked this crumble so much that a few days after the meal I discovered one lone, slightly sad looking stick of rhubarb lurking at the bottom of my fridge with the peppers and onions. I decided to make a mini crumble just for me (yeah right – with Darcey in the house!) It was soooo good. This crumble translates for any amount of settings whether it’s one or 32! And if you don’t like any of these fruits just swap them in for something else. As long as you keep the weight of the fruit the same it will still work perfectly.

Nectarine and rhubarb crumble recipe

Nectarine and rhubarb crumble with oaty marzipan topping recipe

(serves 8-10)

For the crumble topping

  • 75g plain flour
  • 75g brown sugar
  • 75g oats
  • 75g butter- at room temperature
  • 30g marzipan cut up into really little pieces

For the filling

  • 10g butter
  • 50g brown sugar
  • 450g rhubarb – chopped into small pieces
  • 350g nectarines – cut into slices.
  1. Heat your oven to 180ºC (Fan 160ºC)
  2. In a bowl cut the butter up into small pieces and add the sugar, flour and oats. Rub together with your fingers until completely combined but still crumbly. Add the marzipan and make sure it’s well coated. I like to squeeze a few handfuls of the mix in my fists to make larger clumps. It browns up nicely and adds to the crumbly effect. Place the crumble topping in a sandwich bag in the fridge till the filling is ready.
  3. Prepare the filling by melting the butter in a deep frying pan (don’t let it get too hot- you don’t want the butter to burn). Add the sugar until it’s dissolved and then add the rhubarb and cook for 5 minutes. Set to one side to cool slightly.
  4. In a separate bowl mix the rhubarb and nectarine pieces together then place in the pie dish and layer the crumble on top. Bake immediately in the centre of the oven for 25 minutes or until the crumble starts to brown around the edges.
  5. Serve with a generous helping of custard and enjoy.

Nectarine and rhubarb crumble yumminess

EmmaMT x

An Extra slice. The filming

 

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Last Sunday I was lucky enough to be invited to the filming of The Great British Bake Off’s ‘An Extra Slice’. Cristina the chief organiser behind the Bromley ‘Free Cakes For Kids’ charity requested six tickets and invited some of the team to go with her. Do you think we were happy about it ?(enter cheesy, blurry selfie! below!) photo 2

Yes, we were excited. We had to arrive at The London Studios for 3pm (which I did by the skin of my teeth – sorry ladies) and get wrist bands. We had priority bands due to Cristina’s tickets but I think that just meant that we would definitely get in. Waiting, waiting, waiting

The queue was pretty long by 3.05pm. That pic is just a fraction of the line of bakers waiting to get in.

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So what happens during filming?

We were directed into a main room and were asked to sit and wait. The producer came and spoke to us explaining what was going to happen for the rest of the day. We were given timings and told that it would take until around 8.30pm to complete the filming. It was 3.30pm. The hall had a wall of glass windows and it was really sunny making the room super hot. We were glad there were refreshments available to buy. Ice cold Sprite (whilst on a water only 30 day challenge!) Don’t mind if I do – Ooops!

Last weeks episode of the GBBO was put on the big screens at the front of the room. There were a few groans because let’s face it- if you’re there you’ve probably already seen last weeks show! But that was just for background noise. Then we were asked to sign a rather long and detailed confidentiality form swearing that we wouldn’t say who went out. We were going to get to see next weeks (yesterday’s) episode a whole four days early. Yep. We were really happy about that too!

It was during this hour that the production runners came and looked at all the bakes everyone had brought in. Kim had made a cake in the shape of our charity’s badge (which you can see us all wearing- just for Jo Brand. Unfortunately the cake wasn’t selected. We were competing with a naked Paul Hollywood and a carrot Mary Berry and Jo was “very busy” and basically not accepting cakes so Lucy took it into work the next day and sold slices for charity instead. It did look mighty good. Jo missed out there! Us in our badgesFCFK cake

Then it was time to take our seats (second row in the middle in case you’re looking). We all removed our wrist bands and sat in the audience seats. Those whose cakes were selected sat at the front at the tables and while the next episode was screened the runners went about making sure each bake had a plate or cake stand to display it on.

It was really great to be watching an episode in secret like that with a whole load of bakers. I mean it’s great to watch with Tim at home but this was a real experience. We all oohed and ahhed at the same time and picked up things that non-bakers just wouldn’t see. It felt like an exclusive club.

There was a great warm up guy who was really funny. He introduced Jo Brand and then the filming began. It was now around 5.15pm. The guests this week are really funny- (I don’t think I can say who they are but you haven’t got long to wait) We saw loads of funny bakes which were emailed in. The audience bakes were really funny and Jo Brand is just so down to earth and natural you just feel like you know her. She really made me laugh.

Watching the lighting and cameras was really interesting. Also the set is fab. The paintings either side of the main kitchen area are amazing and the propping is excellent. Not to mention the furniture mix.

At 8.30pm, starving hungry having just watched cake for nearly five hours it was all over. It was a great experience and I would definitely do it again. All that’s left to say is thanks Cristina for inviting us. We had a chance to have a really catch up and shared a really great experience.

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An Extra Slice is a Love Films production. Tickets are still available for future shows. Visit their Facebook page for contact details.

 

EmmaMT

Darcey’s Owl Birthday cake

Darcey's Owl Birthday cake

So, here we are again. Darcey’s birthday! Eight already! Seriously when will she stop getting so big? I know she’ll never stop being cheeky. I mean just look at her weilding that knife. “I want to cut the cake right down the middle” she said. Most people say “Oh, I love the cake. I don’t want to cut it” But not my kids. Give them a knife nearly twice their size and they’ll chop right down through the head!Darcey's owl chopping cake

Darcey is mad keen on owls all of a sudden so it was a no brainer what cake she would want for her 8th Birthday sleepover party. The thing with having an August birthday is that nearly all of her friends were away on holiday when it was her party. Even Beau was at scout camp. This meant that the cake only needed to feed 4 little wrigglers.
Owl Birthday Cake

To start with we made the sky base for the stand. Darcey insisted on helping – which lasted for all of 10 minutes. We added some white balls of sugarpaste to the blue before rolling it out to create the clouds then positioned the sugarpaste onto the cake stand and cut it to fit.

TRay bake Madeira Cake

As we only needed a small cake I made a Madeira cake in a disposable tin (one of these fab ones from Lakeland) I knew I could cut out four circles to make the shape of the owl’s body. For the arms I turned the off cuts into crumbs and added a small amount of buttercream. Mixed it all together and made wings for the sides. The buttercream meant that the wings just stuck to the side of the body easily.

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I layered up the four circles of madeira cake with raspberry jam and buttercream then shaped them so they were smooth. A quick crumb coating then the arms were added.  The chocolate sugarpaste was rolled out and placed over the whole body. I smoothed it with my hands until it was neat, then removed the excess paste. Owl cake

To decorate the wings I cut out loads and loads of leaves from blue icing and layered them up – starting at the bottom and working my way up to the top. I did the same process for the body but here I used an oval cutter. The ears and beak came next then the eyes, eyelashes and flower. To finish off I created a blossom branch with flowers for the owl to stand on. A couple of yellow feet and she was done… in the nick of time!

Darcey was pretty happy with the end result but then again she knew she would be. She drew me a plan of exactly what she wanted the cake to look like and what colour each element was to be right down to the eye lashes and flower.

Darcey's owl drawing

Happy Birthday gorgeous, cheeky, sticky Darcey doodles. We love you so.

Love Mamma

aka EmmaMT

 

 

Best for baking: Oxo Silicone spatulas

Oxo Spatula Best for baking: Oxo Silicone spatulas

I may have mentioned my mild obsession with spatulas before. Sainsburys were always my favourite and I had 5 at one point – just in case they stopped selling them. And guess what? They stopped selling them!!!! The reason I liked them so much was that they were really strong, very flexible at the tip. You can use them up to really hot temperatures and they come up like new in the dishwasher.

The new best spatula

In comes an email from the Oxo Good Grips press office about their new gizmos and gadgets and what should be there but a spanking new spatula! It’s fate. I’m currently down to three. They have new ones. It’s a match made in heaven. Three days later I received a large and small spatula in the post and you would have thought Christmas had come early from the over excited squeals coming from me. I really do need to get out more often if I get this excited about a spatula! But it was the fact that I expected one to be a good size but the second one was so tall and thin. Perfect I thought. I couldn’t wait to give them a good testing.

The testing

So, what can they do? Well, whether you’re baking or cooking they are so, so useful. As the head is made from silicone you can use it on any cook/bakeware. You can leave it sitting in a saucepan of simmering Bolognese if you want and the handle will be cool to the touch and the base will be ready to stir it all up. Let’s face it with a heat resistance of 600ºF/315ºC you can use it anywhere in the kitchen without it scratching, melting or damaging anything.

Oxo Spatula wipes cleanThe larger one is perfect for baking. You can scrape out every spec of cake mix from a bowl without a drop of licking the spoon (but that’s no fun!) The smaller ‘jar spatula is just that. Great for scooping out every morsel from any jam jar. I used it for that hard to get at bottom of the jar mayonnaise and it worked a treat.

OXO Good Grips Silicone Medium Spatula, Raspberry, £7, Amazon.co.uk

OXO Good Grips Silicone Jar Spatula, White, £13

 So the verdict? I love them, but I knew I would. I love it that the jar spatula one has such a long reaching neck that fits into any jam jar and can get into the tightest corner at the top of a jar. I love it that the ends are so flexible and that they’re both so versatile. They’re a baking kit must in this bakers opinion.

EmmaMT

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Disclaimer: The product in this post was provided by Oxo Good Grips for review. All thoughts and opinions and entirely my own.

The Squires cake show 2014

2I’m always surprised when people ask me if I ever run out of ideas on what to write about here on CakesBakesAndCookies.com. I mean I think of my little cake blog as a bit of a cake decorators/baker’s/cook book enthusiast’s magazine type blog. I write about what interests me (as I think you’re all like me) and what I’ve been up to, so how could I ever run out of ideas? I’m always crazy busy andthere’s always so much to see, do and bake!

Every now and again I’ll start writing a blog post and I get distracted before it get’s published – usually it’s because there’s a cake to decorate or a Bake off to watch or a new decorating book out. I’ve got a list of cakes I’ve decorated on a post-it note here on my Mac just waiting to be written about. When I check my ‘drafts’ folder at the mo there are 19 posts.  Some I wrote back at the very beginning (very cringe worthy) and some not so long ago. Which is where todays post comes in.

Back at the beginning of the year Mum and I went to the Squires Cake show. How on earth did this one slip through the net? Anyway, have you ever been? It’s really good. Of all the cake shows it’s one of the most intimate and friendly. I always come away inspired not only by the many cakes on display and by the entrants to the cake competition but also by the products available to buy – there’s always something new to discover.

There are always great free workshops – we saw Mark Tilling doing a chocolate demonstration. He was really great- funny, friendly and has a wealth of clever tips from tempering chocolate properly to making chocolate nests in under a minute! I so want to get onto one of his courses.

There are also loads of suppliers demonstrating how their products work on their stands. For me this is where you pick up the most valuable lessons. How to use this and how to apply that. They’re always happy to answer any questions.

In the main hall they have the Squires products and loads of the cakes that are in the new Squires book along with many of the decorators who appear in the book and teach at the Squires school.

In all we spent a little and learnt a lot. Inspiration all around. So here’s some of the fantastic cakes on show.

Enjoy!

13 4 5 6 8I’m already looking forward to next year!

 

EmmaMT

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Inspired Recipes : Stork Salted Caramel Marble cake

Stork Salted Caramel Marble cake. Nom nom nomHow many times have you bought some baking ingredients and seen a recipe on the side of the packaging and thought “Oooooo that looks good. I must make that some time!” and then used up the flour/sugar/butter and thrown the packaging away? Loads of times if you’re anything like me. Well, last week I picked up a tub of Stork margarine and when I went to make my cake there was a really tasty looking recipe on that paper lining you get just under the lid. “Right!” I thought. This Salted Caramel Marble cake looks totally deeelish so I AM going to make it. So I did. For camping!

Family Camping

Last weekend my family- that’s the Moomah and Poopah, my sister, her husband and son and Tim, me and the girls all went off on a camping trip to Suffolk. Now, if you live here in the UK you’ll know that it was rather wet and windy last weekend but that didn’t dampen our spirits (but it did dampen our clothes on Sunday. Actually soaked would be a better description) We had a really lovely weekend. Lots of marshmallows around the camp fire (no there wasn’t any sining) and lots of laughter. And lots of eating. I wanted to take a cake with as a treat so I baked the Stork Salted Caramel Marble cake on Thursday night and wrapped it in foil as soon as it was cool then made the icing topping Friday morning and popped it in a jam jar ready for the off. Our car was so jam packed with equipment that I had a sleeping bag and football at my feet for the entire three hour journey up there –  so a sticky cake wasn’t going to happen till we were there. I have to say I’ve never covered a cake whilst in a tent before (some may say I’m cake obsessed!) There I was hunched over the low table smearing the salted caramel icing over the cake with a plastic spoon. Was it worth it? Oh boy yes it was! Salted Caramel Marble cake The cake was incredibly light and fluffy. It tasted great.  Tim loved the salted caramel topping and combined with the dark and white chocolate cake it was a total hit on a rather chilly and windy evening. This cake is my attempt at glamping.

Slice of Stork Salted Caramel Marble cakeStork’s Salted Caramel Marble cake

Cake Ingredients

  • 175g Stork
  • 175g Caster sugar
  • 175g Self raising flour (sieved)
  • 3 Medium eggs
  • 1 tsp baking powder
  • 55g plain chocolate- melted
  • 55g white chocolate – melted

Salted Caramel icing Ingredients

  • 250g light soft brown sugar
  • 150ml double cream
  • 140g Stork
  • ½ tsp salt
  1. Place all the ingredients in a mixing bowl except for the chocolate and beat well until smooth. Split the mixture between two bowls and add melted dark chocolate to one and white chocolate to another.
  2. Alternate spoonfuls of mixture into a greased bottom lined 20cm (8″) cake tin and gently swirl through the mixture with a skewerMaking marble cake
  3. Bake in a pre-heated oven 170ºC, 160ºC fan for 50-60minutes. Leave to cool.
  4. To make the icing place sugar, cream and salt in a saucepan and heat until the sugar dissolves. Bubble for 3-4 minutes not stirring. Cool for 10 minutes, beat in stork. Chill until firm.
  5. Split the cake and sandwich together with half the icing. Cover the top with the remaining salted caramel icing.

I should point out that the original recipe on the packaging had a delicious looking chocolate ganache topping with truffles to finish. Although it looked amazing it was a step to far for camping so I just added the icing on the top and it was soooo good. What’s more it stayed soft for a few days. So where is the craziest place you’ve decorated a cake? I’d love to know.

EmmaMT

p.s. Thanks to Stork for allowing me to share your recipe with my readers. I’m sure they’ll love it!

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