Category: Cake recipe

Chocolate Ganache Recipe

Chocolate Ganache Recipe
Chocolate Ganache

If you follow me on Instagram then you would have already seen this picture of the chocolate ganache I made for a birthday cake a few weeks ago. I totally love ganache. I mean what’s not to love – it’s chocolate and cream!

I thought I’d share my recipe with you as it’s really handy to have – especially at this time of year when you’re thinking about making chocolate truffles asChristmas gifts. Usually I use double cream but I had some dairy free soya cream alternative left over so I used that and it was absolutely delish. Soya milk and cream are so much more creamy tasting that regular ones. I think I’ll be using them every time in the future- what’s more it’s great to have a dairy free ganache in your repertoire- don’t you think?

Print off the Chocolate Ganache Recipe here

Chocolate Ganache Recipe

Ingredients (this recipe is enough to sandwich and cover an 8″ cake

• 200ml double cream
• 250g dark chocolate- broken into small pieces

To make the ganache

  1. Place the cream in a bain- marie over a low heat making sure that the bowl doesn’t touch the water below.
  2. Heat the cream till very hot but not boiling – it will burn very quickly and you don’t need it that hot.
  3. Remove the bowl from the heat and add the chocolate pieces.
  4. Stir until all the chocolate and cream is melted and combined.
  5. Set aside to cool then pipe or spread over your cake with a palette knife.

Tips with Ganache

  • You can add half as much chocolate again to your mix (ie another 125g) to make your ganache a thicker consistency. Much more chocolate than that and it will be very firm and won’t be easy to spread on a cake.
  • For a dairy free ganache use dark chocolate (Bourneville is buttermilk free – most others aren’t) and a soya dairy free cream. Even if it is single cream the ganache will still taste fab – just add a few more squares of chocolate to thicken it up.
  • Milk and white chocolate both work well with this recipe too.
  • This recipe is great for making truffles. Simply add a tablespoon of flavour – alcohol always works well, once the cream and chocolate are combined. Set aside to cool then roll into balls. Cover in cocoa powder, icing sugar or anything your heart desire.

    EmmaMT x

Lemon and Lime Madeira cake recipe

Lemon and Lime Madeira cake recipeLemon and Lime Madeira cake recipe

I’ve been wanting to test out this Lemon and Lime Madeira cake recipe for ages. I made it a few years ago for my sister’s charity cake morning but I didn’t measure the ingredients or take photos so when fellow Free Cakes For Kids volunteer Zowie had a Macmillian coffee morning  this weekend I thought it was the perfect opportunity to make it again.

It’s a bit of a show stopper as this time I made it three tiers tall and I have finally worked out how to have a decent amount of buttercream between layers without it all squidging out from the sides.

You can print this recipe and instructions here 

Lemon and Lime Madeira cake recipe

Cake ingredients

  • 170g Butter – at room temperature
  • 170g margarine – at room temperature
  • 400g caster sugar
  • Juice 1 lemon and 1 lime  (3 ½ tbsp cake, 1tbsp sugar syrup and 1 ½ tbsp buttercream)
  • Rind of 1 lemon and 1 lime  (½ for the cake, ½ for the buttercream)
  • 7 medium eggs- at room temperature
  • 510 plain flour
  • 3 ½ tsp baking powder
  • 7 tbsp water

Sugar syrup ingredients

  • 40g caster sugar
  • 40ml water
  • 1 tbsp lemon & lime juice (taken from original fruit)

Buttercream ingredients

  • 450g butter- at room temperature
  • 450g sieved icing sugar
  • 1 ½ tbsp lemon & lime juice (taken from original fruit)
  • Lemon and lime rindLemon and Lime Madeira cake

How to make the Lemon and Lime Madeira cake

To make the cake

  1. Line three 8″ cake tins with silicon paper and pre heat your oven to

    180ºC (Fan oven160ºC). I use sunflower oil to grease the tins so the cakes stay soft. Butter tends to bake too quickly giving you a harder cake on the outside.

  2. Start by creaming the butters together then add the sugar and beat till it’s pale and fluffy.

  3. Very slowly add the eggs – a spoonful at a time. Add a spoon of the flour to prevent curdling if necessary.

  4. Grate all of the rind from the lemon and the lime then juice them both. Run the juice through a sieve so there are no pips or pith. These will be used for the cake, the buttercream and the sugar syrup so don’t put it all in the cake at once or you’ll end up with a very, very zingy cake! Put 3 ½ tbsp of juice into the cake mix and set the rest aside.
  5. Sieve the flour and baking powder into a separate bowl and have the hot water ready. Add the flour and water in three goes. This produces the fluffiest and most moist cake rather than adding all the flour then all the water.

  6. Finally fold in half the zests.

  7. Spoon into the three cake tins. The mixture should be 565g for each tin – if you want really even cakes.
  8. Bake for 30-35 minutes or until a skewer comes out of the centre clean.

  9. Don’t open the oven door for the first 20 minutes. It will make the cake sink.

  10. Place the cakes on a wire to cool.

  11. Make the sugar syrup while the cakes are baking.

To make the sugar syrup

  1. Place the water and sugar into a saucepan and bring to a simmer.
  2. Simmer until all the sugar has dissolved then add the lemon and lime juice.
  3. Set aside and allow to cool.
  4. Once the cakes are out of the oven brush over the top of each cake with the sugar syrup. You only need to cover each area once. Don’t be tempted to put too much syrup on or you’ll end up with a soggy mess.
  5. Leave the cakes to cool for 15 minutes before turning them out of the tin to go completely cold before you arrange them with buttercream.

To make the buttercream

  1. Place all the ingredients in a bowl and beat until light and fluffy. This will take 3-5 minutes. If using a stand mixer you can carefully place a tea towel over the mixer -around the outside of the bowl to prevent the icing sugar being thrown out all over the place. If using a hand held mixer loosely combine the ingredients before whisking. 

  2. Make sure the cakes are level by cutting off any domes from the tops

  3. Fill a piping bag with a wide nozzle with the buttercream. Pipe dots all around the bottom cake layer then fill the inside. Use a spatula to smooth it a little.Lemon and Lime Madeira cake 1
  4. Place the next layer on top then repeat with the next layer of buttercream finishing off with the top layer of cake.
  5. Place in the fridge to chill for 10 minutes. This encourages the buttercream to harden up a little making it easier to spread buttercream on the outside edges.Lemon and Lime Madeira cake 2
  6. Use a little of the buttercream to spread a crumb coating on the top and outside edge – filling any gaps between the layers as you go, then chill in the fridge for 20 minutes. The longer it’s in the fridge the harder the coating will get and the easier it will be to add the next layer. I’ve been leaving the crumb coating a little bit rough (rather than smoothing it completely flat) recently and it’s made adding the outside coating much easier.
  7. Once the crumb coating is firm add a thicker outer coating all over the cake. Use a serrated ruler to create a design in the buttercream across the top and then on the sides.
  8. Place any decorations on the top (these Daisies were from Poundand) and then chill again for 10-15 minutes.

You can print this recipe and instructions here 

From what I tasted – I never leave an off-cut uneaten, that’s what buttercream is for isn’t it?  this is one seriously zesty, moist cake.

enjoy!

EmmaMT

Lemon and Lime Madeira cake 1

Honey cake recipe for Rosh Hashanah

Honey cake recipe for Rosh HashanahHoney cake recipe for Rosh Hashannah

Every Jewish festival comes with a traditional cake. Rosh Hashanah – which is the Jewish New Year, is Honey cake. Rosh Hashanah is celebrated over two days and it’s one of the biggest festivals in the Jewish calendar. We get together and eat – a lot, gathering for big meals and lots of honey cake.

Traditionally honey cake is a really dense and heavy cake but I’ve been making lighter versions for years now. This one is made with syrup. Now I know what your thinking. If it’s made with syrup why is it called honey cake? Well, Syrup makes the cake a bit heavier than honey and that’s what my mum does and what her mum did and what her mum did. Get the picture? So I thought I’d give it a go. I didn’t want my cake to be too heavy so I made it the Genoise way. Still light but with a superior moistness! Yummarge!

Honey cake recipe for Rosh Hashannah

Print this recipe here

Honey cake recipe

  • 90g plain flour
  • 100g Self Raising flour
  • 1¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • 4 eggs (separated)
  • 100g caster sugar
  • 110ml syrup
  • 110ml sunflower oil
  • 110ml tea (the stronger the better)
  1. Line an 8″ baking tin well. This cake mix is more like batter than cake so it will run out of any cracks in a loose bottom tin. It’s also quite sticky once baked so I always bake in cake liners. It also makes it easier to give the cakes as gifts.
  2. Heat your oven to 180ºC (Fan oven160ºC)
  3. Make the strong tea and set aside to cool a little.
  4. In a separate bowl measure out all the dry ingredients
  5. Measure the egg whites and sugar into a heat proof bowl and place over a bain-marie. You want to warm the mixture not heat it up. If it gets too warm you’ll have scrambled eggs – yuck! Whisk the ingredients to add air and make the mixture double in size. Remove from the heat and carry on whisking with a hand held whisk or in a stand mixer. Stand mixer is easier.
  6. Measure the oil into a jug and while whisking the egg whites slowly add the oil in a slow and steady trickle. Add the egg whites and the oil and whisk further.
  7. Add the cooled tea and whisk again.
  8. Sieve the dry ingredients over the cake mix. Avoid pouring the dry contents into the bowl in one go as the weight of it will burst loads of air bubbles and we need them to give the cake lightness. Fold the dry ingredients into the mix until completely combined then pour the ingredients into the cake tin. The mix will resemble a very wet batter. It will rise into a deep cake so fill the case to ¾ full.
  9. Bake in the centre of the oven for 45minutes or till the cake starts coming away from the sides. This cake is incredible light so if you press the top with your finger it will leave an indent even if the cake is baked.
  10. Remove from the oven and leave to cool completely on a rack before removing from the tin.

Honey cake recipe for Rosh Hashannah

This cake tastes great on the day of baking but even better the day after

Happy New Year to all my Jewish readers. Chag Sameach 

EmmaMT

 

How to make a quick Ice cream splat cake

How to make a quick Ice cream splat cakeGenoise birthday cake

It’s that time of year again. That time when your daughter who has a summer holiday birthday get’s three birthday celebrations and three cakes! One on the actual day, one with family and one with her friends! I’m shattered just thinking about it now! This has to be the last year we do it like this!

This year I decided to keep it simple whilst trying out a new recipe for the friends party. I’ve heard genoise cake mentioned loads on The Great British Bake off (along with creme pat!) and thought this was the perfect opportunity to see what all the fuss was about.

Oh my goodness!

This has to be the lightest, fluffiest, most delicious cake I have ever made. It does take a bit of faffing – what with the heating up of the eggs and all that whisking but it is WELL worth the effort. The cake is so soft it literally crumbles in your hand when you pick it up so be warned – handle with care!

I teamed it with a chocolate ganache buttercream which I made with soya cream leftover from the family party. I have to say that soya cream is doubly creamy! Give it a go. You won’t regret it.

The ice cream splat

Decorating this cake literally took 10 minutes and if I made this kind of design again I would probably make a Madeira cake so I could cover the whole cake with sugar paste and make the dribbling ice cream a bit prettier from sugarpaste too. This cake would never have taken the weight of a sugar paste coating. It would have gone completely splat – more than the ice cream did!

The kids literally went “Wow’ when they saw it and that’s what it’s all about for me. The smiles on their faces – especially Darcey’s who helped me at each step of the way – mini photographer/baker/blogger in the making that one.

Print this recipe 

Chocolate Genoise cake

  • 60g butter
  • 8 medium eggs
  • 200g Caster Sugar
  • 140g Plain Flour
  • 60g cocoa powder

Chocolate ganache buttercream

  • (this quantity is enough to fill and cover the cake in ganache)
  • 150g unsalted butter- at room temperature
  • 150g icing sugar
  • 50g cream (double or single depending on how thick you want it)
  • 50-100g dark chocolate- broken into small pieces

To bake the cake

  1. Grease and line four 8” cake tins with silicon paper (I use sunflower oil to grease my tins as the edges of the cake stay soft and less crumbly). Preheat your oven to 170ºC (Fan oven150ºC)
  2. Sieve the flour and cocoa powder into a bowl and combine completely. Set yo one side.
  3. Place the butter in a saucepan and heat until it has melted. Keep stirring it until it becomes a deep brown colour. This adds to the flavour of the butter. Set aside to cool.
  4. Set a heatproof bowl over a saucepan of simmering water and add the egg and sugar. Whisk by hand until the mix warms up. You don’t want to cook the mixture – just warm it.
  5. Remove the bowl from the heat. You now need to whisk the egg and sugar mixture till it doubles or triples in size. By warming the eggs you are encouraging the air in them to expand. This will take around five minutes so it’s a good idea to use a stand mixer and let it do it’s stuff.
  6. Once it doesn’t look like it can expand anymore drizzle the melted butter into the bowl while the whisk is still going.
  7. Sieve the flour and cocoa onto the mixture – don’t be tempted to just tip all the dry ingredients in over the egg mix as it will be heavy and will burst all the air bubbles you’ve just created. Without the air bubbles the cake will be heavy. The air bubbles in the egg are the cake’s raising agent. Slowly and carefully fold the flour and cocoa powder into the mix till just combined. It’s important not to over mix.
  8. Spoon the cake mix evenly into the cake tins and smooth with the back of a spoon. I made one cake tin a smaller amount than the others as it was going to be made into a giant cake pop.
  9. Bake for 20-25 minutes or until the sides come away from the tin. The cake will instantly bounce back when pressed lightly in the centre with a finger.
  10. This cake is very delicate so leave it to cool completely in the tin before turning out.

To make the chocolate ganache buttercream

  1. Place the butter and icing sugar in a bowl and mix until light and fluffy.
  2. Place the cream in a saucepan and heat until just starting to bubble then remove from the heat.
  3. Immediately place the chocolate pieces into the cream and stir until completely melted. Set aside to cool.
  4. Once the chocolate has cooled add it to the buttercream and whisk.
  5. Try not to eat it on a spoon from the bowl!

Darcey's Ice cream splat birthday cake

How to make the Ice cream cake

  1. Layer up three layers of cake with chocolate ganache.
  2. Take the small layer of cake and crumble it into a bowl . Add a small dollop of ganache and mix it up until it forms a ball. Roll it up in your hands and pop it in the fridge for 10 minutes to harden.
  3. Make up some royal icing in your choice of colour and put it in a piping bag. Use a little royal icing to position the cake pop on the top centralarea of the cake.
  4. Pipe the icing over the top of the cake pop and let it dribble down over the cake.

Darcey birthday cake

5. Don’t go too mad as the icing will keep dripping once you stop. I let it just reach the sides of the cake.

6. Place a trimmed wooden skewer into the cake pop at an angle. Push it in far enough that the ice cream cone will sit at an angle and won’t slip down.

7. Place the cone over the stick and press into the cake pop. Leave to set.

Happy 9th Birthday Darcey Doodles. We love you so

Mamma x

Darcey's Ice cream splat birthday cake

Lindy Smith’s Mini Cakes Academy : Book review and giveaway

Lindy Smith’s Mini Cakes Academy

Lindy Smith Mini cakes Academy

I love doing book reviews – well, actually I love reading new cakey books and getting inspired and being desperate to share what I’ve found with you guys, but when it comes to the actual writing of these posts I always find myself waffling on and on and making them way too long. And that was the case with Lindy Smith’s Mini Cakes Academy, by David and Charles. There was just so much to share.

Lindy Smith Mini cakes Academy I’ve Interviewed and reviewed a Lindy Smith book in the past and there’s one thing you should know about her. She works REALLY hard and is really creative. She has a new book coming out in what feels like every five minutes and they are all so different and totally inspirational. How does she do it?

 Lindy Smith’s Mini Cakes Academy

The latest book is just the same. Jam packed with clever hints and tips on how to get different effects, some of them basic for the beginner and some of them more challenging but all inspirational. Sometimes you just need to be shown a new tool or colour combination to give you a whole new idea for a cake. One piece of inspiration and the book’s a winner – don’t you think?

What I love about this book are the simple ideas executed to perfection. Whether it’s the stunning colour combinations of the Rosette cake or the cute washboard sides on the beach hut cakes. The way some simple plunger cutters have been used to make an elegant Christmas tree cake look fabulous or the clever use of a flower and some piping to make the cutest diddy wedding cake. Also, there’s buttons. I love a sugarpaste button on a cake!

Lindy Smith Mini cakes Academy Why I think Lindy’s books are so great is that no matter what level you’re at there are plenty of photos to describe the techniques so you can understand the way to make every element of decorating. Some books only have one step shot and explain the rest with words and you just can’t get a handle on what they’re on about. Here Lindy explains everything in clear detail and shows you too. You can’t go wrong.Lindy Smith Mini cakes Academy

What else is in the book?

As well as seeing where the inspiration for each cake comes from there are templates and recipes (for the main size cake tins when making small cakes) and the sticky toffee cake sounds really deelish. There’s even a vegan chocolate cake in there. There are recipes to make your own sugarpaste, pastillage, flowerpaste and of course buttercreams and ganaches.

If you aren’t sure where to start when covering a fiddly mini cake there are steps to show you how with buttercream, marzipan and sugarpaste.Lindy Smith Mini cakes Academy

Whether you want to paint your cake design, create beautiful flowers, go for modern or vintage there’s something for everyone. With 30 fabulous designs you’ll be spoilt for choice.

And what’s more you can win a copy right here on CakesBakesAndCookies.com. I bet you want to don’t you?

The Mini Cakes Academy Giveaway

The lovely Lindy herself emailed me offering this book giveaway to you lovely people. How honoured and excited am I by that! All you have to do is leave a comment below answering the question AND enter via the rafflecopter site (just click below to be taken straight through to the competition) A winner will be randomly selected on 12th August.

” What cake decorating question would you ask Lindy” leave a comment below and enter the rafflecopter widget.

a Rafflecopter giveaway

Good luck!

EmmaMT 

Disclaimer: The book in this post was sent to me by Lindy Smith and David and Charles publishers  (Thanks you guys- it’s fantastic).  All thoughts and opinions and entirely my own.

CakesBakesAndCookies.com Giveaway Terms & Conditions

This giveaway will close at 12:00am on 12th August 2015. Leaving a blog post comment is a mandatory entry option. This prize is offered by Lindy Smith. I am hosting it on behalf of Lindy Smith. Please note, I am not responsible for posting the prize out or providing it. Lindy Smith or her representative will send out the prize, the winner must provide their name, address once contacted. The winner will be selected at random from all correct entries received by the Rafflecopter widget. The winner will be notified within 3 days of the closing date. The prize is one copy of the ‘Lindy Smith’s Mini Cakes Academy’ book, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.

Cherry Brownies recipe

Cherry Brownies recipeCherry Brownie recipe with Stellar

Right now, as I write this blog post it’s Christmas in my crazy media world. Anything and everything that’s to do with Christmas is being emailed my way. Baubles, gift guide ideas and of course things to make your Christmas dinner with. But when it comes to roasting trays turkey is furthest from my mind. For me it’s all about the brownie.

Roasting trays are perfect for brownies so when I caught sight of the hard anodised range from Stellar I knew I had to ‘have a play’. I requested the 32x22cm shallow roasting tray but there’s a whole range available including deep roasters, loose bottom tins, round cake tins, cupcake tins, loaf tins- you name it, it’s on the list.

What I like about this range is that they have a really great thermal conductivity for even heat distribution. This means that whether you have cookies on the tray in the front or back of the oven they’ll all come out the same- perfectly browned and even. I have another tray like this (who shall remain nameless but let’s just say it was really expensive!) and it warps every time it goes under the grill or when the oven gets too hot. This range is designed not to do this and so far – under my rigorous testing, it’s come out on top- and perfectly flat every time.

Cherry Brownie recipe with Stellar

I make brownies in shallow roasters as they’re a stronger, more suitable tray than regular baking sheets. Apart from the fact that they usually come in a good brownie size, they’re thick and strong and give an nice even- gooey bake. These are also really non stick which is always a good thing!

Cherry Brownies recipe

  • 275g (1 cup of chips) dark chocolate
  • 280g unsalted butter (1 ½ sticks)
  • pinch of salt ( I use sea salt)
  • 450g (2 cups) caster sugar
  • 4 large eggs
  • 3 tsp vanilla extract
  • 170g (1 cup) plain flour
  • 2-300g cherries -fresh (2 cups) is best but glacé (1 cup) works well too
  1. Line a 22x33cm (8 x 12″) roasting tray with silicon paper. I’ve been using the foil lined paper as it stays in place and makes delivering the brownies so much easier. Pre-heat your oven to 180ºC (Fan oven160ºC)
  2. Melt the chocolate over a bain marie then set aside to cool a little.
  3. If using fresh cherries remove the stones and cut into halves or quarters. Glacé cherries can be cut in half.
  4. In a separate bowl mix the sugar and butter then add the eggs slowly. Add the vanilla extract.
  5. Sieve the flour over the mixture and stir in until completely incorporated. Pour the melted chocolate over and combine with the salt.
  6.  Add the cherries to the cake mix and stir till completely covered. Pour the mix into the roasting tray and smooth into the corners with a table spoon. Cherry Brownie recipe with Stellar
  7. Bake for 35-40 minutes until the top looks like it’s about to crack. Brownies taste best when they are soft so be careful not to over bake them. If in doubt- take them out. A knife will come out almost completely clean, you want a bit of moisture/ cake mix on the end when they are done.
  8. Remove from the oven and leave to cool in the tin.
  9. To cut- dip a sharp knife into hot water then wipe with a piece of kitchen paper then clean after each slice. The knife will become very caked in chocolate as these are super moist brownies

Cherry Brownie recipe with StellarTop tips with these cherry brownies

  • You can make these dairy free by choosing a Dairy free chocolate (Bournville was the only one I could find locally) and using a dairy free spread. I did substitute the butter weight for sunflower oil in one of my tests and they tasted great but we really a touch too gloopy and only lasted a day. The day after baking the edges were really hard so you’d need to eat them on the day of baking- which let’s face it isn’t normally a problem!
  • Fresh cherries taste WAAAYYYY better than glacé ones. I de-stonned mine then dried them with some kitchen paper before dusting them all over with flour to stop them sinking to the bottom. You can also add more ( I had 300g in mine).
  • If using glace cherries opt for Morello glacé cherries. They were divine and I did have to keep noshing on them to do a taste test!
  • The key is to not over bake brownies. The top should look almost like a sheet of sugar paper when they’re done. They will continue to bake once you take them out of the oven so err on the side of caution and if they look nearly done take them out.
  • You can leave out the salt but I was once told by the lovely Bex Smith that salt and chocolate are opposite combinations (like sugar and lemons) and brownies without salt just don’t taste right anymore!Cherry Brownie recipe with Stellarenjoy!

EmmaMT

x

Disclaimer: The 33 x 22cm Hard Anodised roasting tray in this post was sent to me by Stellar . (Thanks you guys – it give the perfect bake) All thoughts and opinions are entirely my own.

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