Hummingbird Cake

It was Karen's brithday recently and she invited a few friends for dinner to celebrate. She's also having a party this weekend which I can't attend as I have yet another birthday to go to. Anyway I thought it would be nice to make a cake for her birthday (which was also for Dave who's birthday is just before hers). I debated for a while about what cake to make. I finally settled on a hummingbird cake from the hummingbird bakery cookbook. (There was a request for red velvet cake but I wanted to make something different)

I've made this cake a few times previously and it's always a great crowd pleaser. Everyone enjoyed it on the night and even though we consumed far too much food, most of the cake was eaten as well. I served up extra large slices for everyone (note - don't ask me to slice the cake if you want a tiny slice!) and everyone finished their slice :)

This cake is very similar to a carrot cake but with bananas and pineapple instead of carrots.  It's really moist and fruity with the lovely crunch of nuts. Unfortunately my frosting was really lumpy this time but it was too late to re-do it as it was very late when I was putting this cake together. I finally worked out why - this recipe requires a double recipe of cream cheese frosting and I doubled all the ingredients except the butter hence the lumpy icing. It still tasted good though and I don't think it was too obvious once I got all the decorations on.

I bought some special 'happy birthday' candles and mini sparklers to put on the cake. E commented on my 'magic bag' as I even brought my own kitchen lighter gun! It was a really fun evening, thanks everyone.

Happy Birthday Karen!!

My fantastic nut chopper from Lakeland

cake batter adding the pineapple and nutsfresh from the oven

assembling the cake

my lumpy frosting :(

better with decorations on top to disguise the lumps!

a chunky slice of cake

ta da!

Hummingbird cake
(Recipe from the hummingbird bakery cookbook)

300g caster sugar
3 eggs
300ml sunflower oil
270g peeled bananas, mashed (approximately 3 large bananas)
1 teaspoon ground cinnamon, plus extra to decorate
300g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
100g tinned pineapple, chopped into small pieces
100g shelled pecan nuts (or walnuts), chopped plus extra to decorate

3 x 20cm cake tins, base-lined with greaseproof paper

• Preheat the oven to 170C
• Put the sugar, eggs, oil, banana and cinnamon in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
• Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.
• Stir in the chopped pineapple and pecan nuts by hand until evenly dispersed.
• Pour the mixture into the prepared cake tins and smooth over with a palette knife.
• Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched.
• Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

Cream Cheese Frosting (double recipe)

600g icing sugar, sifted
100g unsalted butter, at room temperature
250g cold cream cheese

• Beat the icing sugar and butter together until it's well mixed.
• Add the cream cheese in one go and beat until it is completely incorporated.
• Continue beating until the frosting is light and fluffy, at least 5 minutes.
• Do not overbeat as it can quickly become runny.

To assemble the cake

• When the cakes are cold, put one on a cake stand and spread about 1/4 of the cream cheese frosting over it with a palette knife. 
• Place a second cake on top and spread another quarter of the frosting over it.
• Top with the last cake and spread the remaining frosting over the top and sides.
• Finish with pecan nuts and a light sprinkling of cinnamon.

Dark Chocolate Cupcake with Peanut Butter Frosting

The chocolate and peanut butter obsession continues....these are hands down the best cupcakes I've ever had. I saw these on brown eyed baker and knew I had to make it immediately. I often bookmark recipes to be made in the future but I definitely could not wait with this one. I absolutely love dark chocolate which is my favourite type of chocolate and of course peanut butter.

The cake is rich and dense and not in the least bit sweet. Paired with the heavenly peanut butter frosting and it was definitely a match made in heaven. I could eat this everyday :)

I seem to know a lot of June babies as it's been birthdays galore. Dave got a box of these for his recent birthday. How fortuitous then that these are his favourite flavours :) Check back later for Karen's amazing birthday cake (am still awaiting photos as I forgot to bring my camera!)

This is the first time I've baked and photographed in daylight - it makes such a difference! I decided to use a different piping tip and it came out quite well. I still need a lot of practice with my piping skills though! I am thinking of attending a cupcake decorating course with my friend. If anyone has been or has a good suggestion for one in London, please let me know. The one I'm currently looking at is the Make Lounge.

cooled chocolate mixture with egg mixture

adding the sour cream

beautiful batter

ready to go in the oven

delicious cake

the last of my gold foil cases

final result

Special mention : Happy Birthday Dave!

Dark Chocolate Cupcakes
Yields 12 -14 (depending on size of your case)

113g unsalted butter, cut into 4 pieces
60g dark chocolate, chopped
40g cocoa powder
105g plain flour
1/2 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
2 eggs
130g sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
115g sour cream

• Preheat oven to 180C
• Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
• Whisk flour, baking soda, and baking powder in small bowl to combine.
• Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated.
• Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
• Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
• Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Peanut Butter Frosting

110g icing sugar

200g smooth peanut butter

70g butter, at room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon salt

80ml double cream

 

• Place the icing sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.
• Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
• Add the cream and beat on high speed until the mixture is light and smooth.

 

 

 

Peanut Butter and Chocolate Cookies

As you can probably tell, I'm somewhat of a choc-a-holic.  I'm also a cookie-holic and more recently a peanut butter-holic. (I think I mentioned previously that it's something I never used to like but now can't seem to get enough of) Hence these cookies. They are from the hummingbird bakery cookbook and taste absolutely amazing. Just for fun, I made giant sized cookies and a few 'normal' sized ones as well.

adding peanut butter

I used an ice cream scoop

fresh from the oven

My giant cookie :)

Love how the chocolate bits melted... yum :)

225g unsalted butter, at room temperature

200g caster sugar

200g light brown sugar

2 eggs

1/2 teaspoon vanilla extract

240g crunchy peanut butter

340g plain flour

2 1/2 teaspoons bicarbonate of soda

1/2 teaspoon salt

75g dark chocolate, chopped

• Preheat the oven to 170C
• Cream the butter and sugars until light and fluffy.
• Add the eggs one at a time, mixing well.
• Beat in the vanilla extract and peanut butter.
• Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed.
• Stir in the chocolate until evenly dispersed.
• Using an ice cream scoop (or spoon), place even sized balls of cookie dough on a lined baking tray.
• Make sure the cookies are spaced apart to allow for spreading while baking.
• Bake in the preheated oven for about 10 minutes, or until golden brown around the edges and quite flat. (mine took about 15-18 minutes for the large ones)
• Leave the cookies to cool slightly on the trays before turning out onto a wire rack to cool completely.

Iron Cupcake London June Challenge - Celebration

It’s the 1 year anniversary of Iron Cupcake London (ICL) so the theme was ‘celebration’.  Happy Birthday ICL! I was surprised that it was probably the quietest event I’ve attended so far especially since it’s a celebration for ICL.

There were definitely more eaters than bakers this time which didn’t help when it was time for the mad scrimmage for cakes. Unfortunately there was a problem with the flooring this time (it was raised) which meant a row of chairs placed to prevent people tripping over them thus creating an obstacle course of sorts. It was near enough impossible to get to the cakes as only a few people could actually fit by the bar where the cakes are. I didn't even get anywhere near the bar when I went to refill the tray as people just grabbed the cakes off my tray en route.

Luckily I had lots of friends with me this time and we managed to get a good selection of cakes. I got there really early as I needed to finish decorating my cakes (with flake bars and cherries) I therefore managed to take photos of just about every entry which is probably a first for me. So be prepared to be dazzled with lots and lots of photos of cake here. I’d suggest making a cup of tea :)  

Special mention to my fellow baker friend, Karen who made an amazing ‘choc velvet’ cupcake. This is her secret recipe chocolate cake (I’ve already asked for the recipe but it’s a secret) topped with a wonderful cream cheese frosting. Love her icing technique.

You can read the label quite clearly for most of the cakes so I won't repeat myself. Will make a few notes here and there. Enjoy :)

Do check out the caked crusader website in a few days time for a full write up and more pictures.

L to R :Best decorated cupcake, Winner of amateur category, runner up of amateur category.

My ice-cream cupcakes.

These were delicious. I love the little umbrellas. They were made by Anne of I heart cupcakes

Only managed to taste a crumb of this but it was good. These were made by Andrea of Made With Pink

Definitely got my vote for best decorated cupcake. Absolutely stunning! Made by the same baker, Andrea of Made With Pink

One of my favourites (there are many!)

They're so cute!

Love the look of these. Tasted good too. Everyone keeps asking about these. They were made by Kelly of An American Cupcake in London

These were yummy, love the caramel cream cheese frosting. How cute are the champagne candles?

Runner up in the professional category. Another favourite of mine. I have a weakness for peanut butter.

Karen's entry - choc velvet. Definitely a winner in my book.

Praline cupcake, yet another fav

I really liked this as well - it had celebrations chocolate baked in it.

Loved the profiteroles

Didnt get to try this one but looks quite impressive

Winner of professional category. I personally don't like apricots or rice pudding but I really liked this cake. It was really delicious!

Cant remember what berry was in the cake with elderflower but it was yummy

Chocolate orange cake

Still amazed by the decoration

Brownie cupcake with popping candy in the chocolate balloon. I had a taste of the cake which tasted like brownie - yum! Sadly I didnt get to try the chocolate as it was gone by the time I got back to the table :(  These were made by Gem of Cupcake Crazy Gem

Thanks again to everyone who voted for me :)

Ice Cream Cupcakes

Where does the time go? Can’t believe it was time for Iron Cupcake Challenge again. The theme this month was 'Celebration' as ICL celebrates it's 1 year anniversary. I was thinking and debating what to make for a while. Unfortunately I was too busy to try out different recipes but I bounced a few ideas off friends. Chocolate immediately came to mind, specifically celebrations chocolate. I thought about popping candy but wasn’t sure how to make it work and as I didn't have time to experiment, I quickly binned the idea. I also thought about cocktail cupcakes but I'm not much of a drinker so left this to one side. Clearly other bakers had the same ideas as we had a good selection of these on the night (more on that later)

I then got inspiration from Fiona Cairns book Bake & Decorate (my new fav book) to make ice cream cupcakes. I love ice cream and it definitely says celebration to me :) I also thought it would be really fun and cute. I followed her recipe by making an orange drizzle cake (rather than a plain vanilla sponge) and made different coloured vanilla buttercream frosting. The result was simple yet effective. I made a quick test batch and brought it to work and it was definitely a winner! The cake was moist and citrusy and the cone added a little extra crunch. The frosting was a little sweet but I needed it to be thick so I could pipe it on the cakes.

On the Sunday night when I was baking for the actual challenge, I had quite a few mishaps along the way but fortunately it all worked out in the end. I baked the cakes in the cones and some of them overflowed but it was salvageable. The cake to frosting ratio is good as there's cake all the way to the bottom of the cone. The cone didn’t burn or become too soggy which was also good. However, I created a right mess in the kitchen whilst frosting and decorating. It took ages to pipe the frosting as I only have 1 piping bag so had to wash and dry between colours. By the time I got all the cakes frosted, the icing had dried which made it difficult for the sprinkles to stick. Fortunately I managed to get some on most of the cakes (with a lot of wastage) and I topped with flake bars and cherries just before plating. Next time, I'll decorate as I frost the cakes. (I'm still cleaning the kitchen!)

Next challenge was how to transport the cakes. They were too tall for my cupcake carrier so I tried putting them in cake tins but a few fell over. I ended up using a cake carrier box I have and piped icing on the bottom of each cone to act as a 'glue' I also had to pack one of the boxes with lots of tissue and bubble wrap so the cones wouln't fall on top of one another. It was definitely a challenge and a half travelling through London in rush hour with these cakes. So pleased that most of them made it there in 1 piece.

I was really pleased to win runner up prize in the amateur category :) Quite unexpected! Thank you to everyone who voted and especially to my friends who came to support me. More on the challenge itself in the next post so do check back later.

Back to the cakes....

Cream butter, sugar and zest until pale and fluffy

yummy cake batter

cones waiting to be filled

This was the fun albeit messy part :)

testing out the cherry

This was a result of me being too lazy to wash the piping bag when changing from white to pink frosting. It made a 'raspberry ripple' effect which i really like. Should have done a few more of these! I'll know for next time :)

They look much better with flake and cherries on top :)

Orange Drizzle Cake

250g unsalted butter, softened

250g golden caster sugar

grated zest of 2 large oranges

75ml orange juice

4 eggs, lightly beaten

250g self-raising flour, sifted

(I made a double recipe which yielded 35 cones and 3 cupcakes)

Vanilla Buttercream Frosting (adapted from Cupcakes from the Primrose Bakery)

110g butter, softened

400g icing sugar

~4 tablespoons milk

Food colouring (optional)

(I made 2.5 recipes which frosted all my cakes plus some extra)

35 flat based ice cream cones

Sprinkles, flake, cherries - anything that takes your fancy :)

To make the cake batter: 

• 
  
  Preheat oven to 170C
• 
  
  Cream the butter, sugar and zest until very pale, light and fluffy (see picture)
• 
  
  Add the eggs gradually, beating between each addition, along with 1 tbsp of the flour to prevent curdling. 
• 
  
  Fold in the remaining flour and lastly, slowly mix in the orange juice.

To make ice-cream cupcakes:

• 
  
  Place ice cream cones on a baking sheet.
• 
  
  Divide the cake batter evenly between them and bake for 15-17 minutes, or until they spring back to the touch.
• 
  
  Leave to cool completely on a wire rack.

• 
  
  Make the buttercream frosting by combining all the ingredients together, preferably in a mixer.
• 
  
  If using different colours, divide frosting and colour each portion accordingly.
• 
  
  Pipe buttercream on top of each cake using a piping bag fitted with a star nozzle.
• 
  
  Decorate as desired.