Nyan Cat Cake

Hello lovely people! This is a bit of a random post without a new recipe as such, but my first proper solo cake decorating adventure so I thought I would share it with you :) I also have a fair bit of exciting news at the end too!

It was my better half's 25th birthday last friday, prompting many 'quarter of a century old' jokes, and it was our first birthday shared together so I wanted to try and make it a good'un! I got him a few prezzies, including an engraved pewter tankard so he can act like the lord of the manor, and I also made him a little toy hamster which you can see above (with slightly bent ears there for some reason!), as that is one of his nicknames for me..10 points if you guessed chubby cheeks!

Baileys Chocolate Cake

 Hello all! It has been rather a long time hasn't it, but I am incredibly happy to be back blogging again :) Sorry I did not manage to post at all during my last year at uni, a bit more hectic than I imagined it would be! But I have a fair few bits and bobs to share with you, including my first recipe post as a free lady out of academia! 

Where to start, so final year was much tougher going than I anticipated but I thoroughly enjoyed it (I did Biology for those that don't know, specifying in Zoology). I completed my exams a few weeks back so now its just a waiting game for the results! Fingers crossed :)

Dark Chocolate Guinness Cake with Bailey's Buttercream aka My Birthday Cake!

Can anything sound any more Irish than that right there? Can anything sound any more GORGEOUS! Ok maybe the Irish accent literally sounds more gorgeous - any tall, dark handsome lad with an Irish twang and I'm putty in their hunky hands. As soon as I saw this cake on the absolutely unique and wonderful blog Global Table Adventure I knew I was going to make it. And when is more suitable to have a booze-laden cake than for a 20th birthday :) Gosh...20...that's an age which just say's 'responsibility begins now' and I'm not sure Im suitable for the job!

Above is the AWESOME present my wonderful Mum got me, yes that is the prettiest most beautifully made cake stand that ever did exist (maybe a little biased..) and yes she does know me very well indeed! Below is the all-important cutting of the cake and making a wish :) This may or may not have been before 11 in the morning...self-control of a 2 year old

Plum Torte

I have a tendency to waffle on and distract from the recipe itself, but rather backwardly I love to-the-point lists and facts. People that border on rudely blunt tend to be the ones I gravitate towards, I like to know that what you see is what you get and that I will get a straight answer even if it may not be the most desirable one to hear. But anyway, there I go again - waffling. Sometimes what you need is a factual list - and what better when that list is all about cake, an absolutely awesome cake at that. Here we go:

1. This recipe is the most published and most requested recipe in the entire Times archive. It's been printed pretty much every year in the New York Times for about 15 years due to reader demand - to be honest this is all you reallllyyy need to know! But I will keep going, as a list comprising of just 1 simply ain't a very good list
2. It is stupidly basic, in a totally simple-is-best way. It uses 7 ingredients you are almost guaranteed to already have on hand, then you just nestle some juicy ripe plums into their loving cakey arms and hey presto!
3. There are essentially 4 short steps. No process this, whisk that, alternate this-with-that; just mix arrange sprinkle 'n bake. I almost dare you to take longer than 10 minutes to make it
4. Apparently it freezes like a gem, bonus!
5. It may be basic..but my goodness was I pleasantly surprised. I was kind of expecting it to be one of those crazy easy recipes that is tasty, but more great to have on hand for its simplicity rather than deliciousness. Oh how I regret my pessimism! There is a slightly crisp cinnamon-sugar topping that gives way to a sponge who's perfectly soft texture truly made me stop in my munching tracks (that takes a lot of doing), and the plum's sink in creating these irresistible fruity pockets

Blueberry Cheese Danish Cake

Let me begin by saying this didn't turn out quitteee like it was meant to...I mean if you check out the original recipe's photos it's an absolute beauty! Mine isn't HALF as pretty, but I ain't complaining my friends 'cos the taste is alllll there :) It is a recipe who's aim is to simulate the flavours of a danish cream-cheese pastry...in a cake...yes please!

The noises my Mum made when she first started eating this cake were, well to put it bluntly, noises i'd rather not hear my mother making. There was so much ooh-ing and aah-ing going on I didn't know whether to just be flattered or to take the cake away from her to save my innocent ears. Quote: 'mmmmm, it's so melt in your mouth! This is definitely to be put on the make again list!' Like I need asking to make this again, I only made it 7 hours ago and half of it has gone...woops

Hazelnut Brown Butter Cake

Brown butter seems to have rather a fan club. I'd never had a face-to-face encounter with the infamous stuff before, but all over the food blogging world I'd seen posts gushing about it's ability to transform the most simple of dishes. Well, I am officially one big fat convert and am now a fellow brown butter groupie. If I could drink the magical liquid without looking utterly repulsive and being made an outcast by my real-life friends then I would. I wish there was a scratch 'n sniff panel I could insert right now of the unreal scent of the butter bubbling away on the hob getting friendly with half a vanilla pod, it was quite something

This cake was a whole bunch'a firsts for me; first brown butter experience, first use of a vanilla pod, first ganache - I feel enlightened! One of the main reasons (of many) that I love food blogging is that it pushes you to try new and exciting things which otherwise you may just pass by. Boy am I glad the above 3 things are strangers to me no longer! I loved each separate part, I've definitely been missing out! And this recipe is whole-heartedly more than the sum of it's oh so special parts.

Lemon Meringue Cake

Yup, you read that right, lemon meringue cake :) I have yet to attempt making the godly thing that is the lemon meringue pie (definitely on the to-do list) but this morning, whilst pondering over what scrummy little thing to rustle up, found this recipe I bookmarked so long ago I don't even recall and just knew this was the one for me! It's a little more involved than the oh-so divine Raspberry Bakewell Cake I whipped up the other day as it combines 3 different parts, but each separate bit is really very easy to do, so while it takes a little longer its no more stressful and well worth the mini extra effort :)

I was so happy with how this one turned out! It's just the cutest little snowball/cloud like cake and would make a lovely dinner party dessert 'n the such. It isn't a fabulous keeper though, so I wouldn't make it if there was any chance it was going to hang around for more than two/three days. Each part tastes wonderful in its own right; the base is a dreamy basic vanilla sponge which you slather in a silly amount of creamy tangy lemon curd, and if that wasn't enough there is a mahooosive amount of silky fluffy meringue to get through first :) It's definitely not a cake that does things by halves, and this is finnnnee with me!

Raspberry Bakewell Cake

I love Summer. I mean I reallyreally adore it. Winter definitely has it's positives, there is little more comforting than snuggling up in front of the fire in the living room on a nippy evening, munching on toasted marshmallows or chestnuts, but when Summer comes around everyone seems to walk around with such a happier outlook on life. People in the street just seem...smiley! And one of the BEST things about Summer to me is berries. If I had to choose between a life devoid of fruit or a life without sweet treats, I'm afraid I would have to give up the sugary sweets (but lets not even think about this as ever being a possibility)

I get through an obscene amount of berries in these few months, it's an expensive addiction, but I very rarely bake with them because, in all honesty, I eat them before they get a chance to be made into something else! But this time I saw a recipe I fancied and, determined to make it come to life, bought the berries especially (I hope you appreciate the self discipline required for the one night they were sat in the refrigerator)

Coconut Lemon Cake

I am awfully sorry to inflict yet another lemon recipe on you, you must be bored of them by now if you have visited before, but im not really sorry because Im an addict and I need my citrus fix

Plus this is lemon AND coconut, another of my all time favourite flavours and together they are one of the best combo's out there - summer in a sponge :)

This cake is just ridiculous, you literally chuck everything in a bowl, mix, pour it in the pan and 40 minutes later you have a gorgeous smelling home and a beautiful, deceivingly impressive and drop dead delicious cake. I mean really, what more could you ask for! It is so so moist, divine in both texture and taste, and not to mention oh-so pretty! I have to say, Im quite chuffed about this one, Im like a proud parent coo-ing over it and making sure no pesky flies get their grubby paws anywhere near

Lemon Drizzle Cake

This cake is the ugly duckling of the bakery world. It may not be much of a looker, but one taste and you will be convinced it is the most beautiful thing you have ever created :)

Those of you that have visited my blog previously will know I suffer from the inability to get straight to the point, its called rambling disorder and I am probably the worst case they have seen this decade. But with this recipe for once im stumped with what to say, im not really sure where to start! I don't think any words will adequately get across quite how stupendous it is.

This cake was my ticket to winning first prize at a local show (woo!) and is deservedly the top rated recipe on BBC GoodFood with over 760 ratings. It is originally a Tana Ramsay creation (wife of the infamous Gordon Ramsay and an excellent baker in her own right), and with just a few alterations has become my go-to cake for gifting and every day munching, and has been for a fair few years

The Best Coffee Cake

Please ignore the wonky topping! I stupidly chose a freaky slice to photo, the rest of the cake has a relatively even streusel, not like this funky looking (but oh so yummy) piece

When the Pioneer Woman says something is the best ever...you know its going to be good. I don't particularly like naming something 'the best' as everyone has their own preferences, but who am I to argue with the great PW!

I didn't really know what to expect when making this as I have never made a coffee cake before, but was really blown away with the results! It's not often I literally CANNOT resist a cake, ok thats an utter lie, but normally I can resist caving in for at least an hour after gorging myself silly having a slice, this one however is something altogether different. I don't know if I have ever made or tasted such an incredibly light fluffy sponge, ever. Its ethereal in its qualities, down to the folded in egg whites no doubt, but its a texture I find utterly irresistible. You probably gather I like this cake by now..and I havn't even got started on the streusel yet!

Ladysmith Cake

I bookmarked this recipe yonks back, Im one of those people that saves a stupid amount of recipes every day knowing full well I wont ever get around to making them all, I think its an addiction. I remember thinking how interesting and pretty the cake was, and the name made it sound like the perfect dainty tea time treat! I'd never seen anything quite like it but it seemed pretty easy and used ingredients I almost always have on hand, however the lack of reviews (i like to know other peeps have success with a recipe before I try my hand at them, im a whimp!) meant it just went into my 'bake some-day' file. Until today, hurrah!

You begin by making a basic vanilla sponge to which you add yummy spices to half (and over yourself if you are a clutz like me, fact of the day - cinnamon stains fingers an interesting brown tinge and is a pretty strong makeshift perfume also!)
You layer the spice mix in a prepped tin, smooth on a layer of jam, top with the plain mix then sprinkle away to your hearts contents with some scrummy chopped nuts, all the while smuggly licking the multiple batter smothered implements with a content little grin.

Scrumptious Carrot Cake

Using vegetables in cakes shouldn't work, my brain fights against the idea, but this cake just proves otherwise. It is A-MAZ-ING, and I don't say this lightly as I am a self confessed cake snob. Snobs a bad choice of word i think...i love all cake! But for something to be worth remaking it has to have that extra something that this one truly 100% does

I realise most people probably have a go-to carrot cake recipe, but if you don't already then please do give this one a go! It is delectably moist (that word is one of my cringe words..moist..ew..but as far as cakes are concerned, moist = yummmm) due to having an obscene amount of carrots in it, I did so much research before choosing this one and that was really the winning factor, too many carrot cake recipes have only 2 cups or so shredded carrot, thats not enough! This one is basically a health food in its own right. It has a wonderful texture studded with plump little raisins, a shed load'a nuts and a bit of coconut thrown in for good measure :) Result is that every bite has that little something special that means it never gets boring, rather a dangerous attribute when you have this 3 tiered, cream cheese slathered, utterly irresistible deliciousness in the vicinity.

Are we getting the fact I like this cake? I think I have probably made my point :)

Another wonderful thing about carrot cake is that it is so versatile as everyone has their different preferances, for example I really adore the juicy pop of the raisins so probably would opt for 50:50 raisins to nuts. Whereas my mum, although liking the raisins, would rather have a higher nut content. If you don't like either, leave them out! Not a coconut fan, same thing goes. A can of crushed pineapple is a nice addition too. Really just play around and find your perfect balance, or just try mine out and revel in its moorish scrumminess

Butterfly Cakes and my first post!

Hello there! Wow, my first blog post, who'd have thunk it (my rather loose use of the english language with words such as thunk might give you a clue). Definitely not my GCSE English teacher thats for sure, I am pretty sure my literary lazyness was the bane of his life, if i got any further than writing an introduction I think he probably went home and cried in happiness. Anyhoozles, I am Sasha and if you would like to find out a little more about me then click on this handydandy link - About me

It's taken me a while to finally get round to starting this foody based blog. I spend so long each day perusing the web looking for scrummy inspiration and then toddling off to my little kitchen in the attempt to recreate the no-doubt gorgeous looking dish of choice (which hardly ever ends up looking quite so photogenic at my end but hey ho, its what it tastes like that REALLY matters isnt it!) that I thought it would be nice to document my culinary adventures somewhere. You never know, my fumblings in the kitchen might in turn inspire one of you lovely people to bake something I have made, if you do please leave me a comment or something 'cos that would totalllyyy make my day :)

I have a feeling my posts will be primarily about delicious on the lips, shocking for the hips, kinda food, but I love trying out savoury things too so there might well eventually be a random mix of things of which something will take your fancy hopefully. My sweet tooth is something I rather unsuccessfully try to keep at bay, for example it is currently 8.13 in the morn and I have already sneaked a good few forkfuls of a deliciously rich cheesecake/brownie hybrid I made the other day from the fridge (which i will post about soon no worries!) I have no regrets, my theory is if I eat the calorie laden stuff first thing, and fruity healthy things later on, then by the end of the day those naughty cals will have gone and my body will be a temple of fruit based goodness. It makes sense does it not!

For my first yummy treat I am going to opt for an utterly foolproof tried 'n tested one, the best kind - the old family hand-me-downs. These little butterfly cakes are, in my opinion, a great go-to to have in your basic recipe arsenal. They are incredibly simple to make yet have a pretty elegance about them that makes them a lovely gift and a smile inducing tea time treat (or breakfast of course...) Its one of the first recipes I ever learnt to make, if not the first, and it was taught to me by my utterly wonderful grandma. I will tell you all about her soon along with another recipe of hers you really will not want to miss :) The process of transforming the fluffy little fairy cakes into their butterfly-esque form was something I utterly adored as a mini person, and the novelty never has quite worn off!

In the off chance you try them out I hope that you enjoy making and savouring them as much as I do, toodles for now :)

Butterfly Cakes

Makes 15 cupcakes

Notes

 I use Stork margarine but butter should work as a replacement if desired

I used 2 med/large eggs but Im pretty sure gran would have only had medium, either way it should be ok

4oz margarine 

3oz caster sugar

2 eggs

6oz self-raising flour

splash of vanilla extract (optional)

Preheat the oven to 170C and place cupcake liners into cupcake tins

Cream together the margarine and sugar until light and fluffy

Lightly whisk the eggs (can use a fork for this) and gradually beat the eggs into the sugar/margarine mix until smooth and fully incorporated

Sieve the flour and gradually fold into wet ingredients in 2/3 stages

Fill each cupcake liner approx. just over halfway and bake for 8-10 minutes

Let cool completely

Butter Icing

Notes

I have used both unsalted and salted butter successfully, use whatever you have on hand :)

2oz butter 

3tbsp icing sugar (or to taste)

Few drops vanilla extract (optional)

Fork the butter in a bowl until very soft

Add the extract if using and gradually mix in the icing sugar until sweet enough for your taste

Assembly 

Using a sharp pointed knife, start pretty near the edge of the cake and remove a shallow-ish triangle of sponge by angling the knife at approx 45 degrees towards the center of the cupcake and cutting around in a circular motion

Remove the disc and cut it in half

Put roughly 1tsp of icing onto the top of the cake and position the 2 halves of the 'lid' so that they resemble wings (see piccies to see how i did them)

Lightly push down to ensure they stay in place and dust the cakes with icing sugar once done

The recipe is a pretty decent base for trying out different additions. You could add a bit of jam/lemon curd before putting the buttercream on the cakes if you fancy, some lemon zest or extract in the sponge and buttercream would be nice, just play around as you please :)

ps. apologies for their rather 'rustic' appearance as this batch was made as a very last minute gift, lets just call them homely!