Better late than never: Festive carrot cakes

What better way to brighten these frosty February days than with a twinkly reminder of the festive season we just left behind? Ha! The truth is I’ve just been too busy to keep up with posts. So apologies for harking back to 2011 but I feel it would be a shame not to celebrate these:

Concealed inside is a rich carrot sponge, with cinnamon and nutmeg, heaps of orange and lemon zest and a helping of preserved mixed peel (the type that normally makes it into xmas puds). Cake-decorating gurus stress the importance of a strong, firm cake that can hold the weight of plentiful decorations, so the basic sponge is adapted from a Mich Turner recipe (from this book). Once baked, I skewered the sponge and drowned it in Mich’s sugary citrus syrup, then sandwiched it with orange buttercream. I’m not such a fan of marzipan, so I gave both cakes an undercoat of the same orange buttercream, before their topcoat of white sugarpaste.

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Vanilla cake balls with hand-made chocolate roses

These little beauties are made of vanilla sponge, rolled into balls with some Hummingbird frosting and dipped in white chocolate.

They’re finished with chocolate roses, hand-modelled from white chocolate modelling paste and dusted with gold lustre.

I’m rather proud of them.

Over the last few weeks I’ve been editing the text for a cake-decorating book. So feeling very inspired, I decided to have a bash at some hand modelling.

I’ve also, for ages, been meaning to make cake pops – and in fact that’s what these were originally intended to be, but I somehow forgot to order the sticks. Duh. But it didn’t matter really because they were still divine and in the end much smaller and simpler to transport.

Here’s how they’re made… Continue reading

Butterscotch pecan cheesecake

The trouble with baking cakes is that I always end up eating them. And nobody needs a whole cheesecake to themselves (especially this one, which contains a criminal amount of Philadelphia). Even if I somehow limit myself to just a slice, the rest taunts me from the fridge, gradually disappearing in sneaky spoonfuls until: Ooops…I appear to have eaten the whole thing!

So when Dunc had friends for dinner last Friday, I figured a crowd of hungry blokes was a good excuse to make something indulgent that would be polished off fast enough to safeguard my waistline. (As it was, the cake turned out pretty rich – though in a good way – so it even outdid four ravenous men. It was still fresh enough two days later to double up as afters for Sunday lunch.)

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Apple and muscovado muffins

On a Friday afternoon baking whim, I figured I’d get some lazy weekend breakfasts ready and waiting. These began as a Rachel Allen recipe for rhubarb muffins (from her Home Cooking book), but I was rhubarb-less, couldn’t be bothered to pop to the shops and it’s not in season anyway. My eyes landed on the one measly, just-about-to-go-soft apple in my fruit bowl. Hmmm….

I also swapped the type of sugar, whacked in some nuts, replaced the buttermilk with bog-standard semi-skimmed, and went a bit mental with the cinnamon. They’ve emerged from the oven glorious, golden and autumnal! I’m very pleased with their open texture, the moistness of the apple and the subtle caramel sweetness from the muscovado. A few improvements could be made (see end of recipe) but I won’t be dwelling on those when I tuck into these on the morrow.

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