I know, it’s a bad pun, but it had to be said, particularly as Andrew has made that mistake between plain and plane in the past leading to some funny situations. When I was trying to decide what kind of cake to make Joel for his 2nd birthday, I had a few options: different kinds of transport – car, bus, train, plane – these are the things he loves to spot when we’re out and about. He’s been into planes since he learned to sign the word quite a while ago, and this is one of the only signs that he really took to, unlike Andrew who got more into signing at a similar age. And I’d already made a train cake (Thomas) for Andrew’s 2nd birthday, so I decided that a plane was a new challenge.
I looked on Pinterest for a few ideas, though the ones that came up were mainly round /square cakes with planes on top made out of icing. As my icing skills aren’t perfect, I prefer to make the cake shaped and then ice it rather than make things out of icing. The one actual plane cake that I found was made from bits cut out of a big rectangular tray-bake tin, which I don’t have, so I made it up myself as I went along, using my loaf tins and big round tins. The cake was a simple sponge – I used 10 eggs in the end, so 20 oz SR flour, 20 oz sugar, 20 oz margarine, but I didn’t use all of it in the end and froze some un-iced sponge.
The body of the plane is two loaf-shaped cakes stacked one on top of the other, with jam in the middle, and then shaved at each end to create the shape of the nose and back of the plane. The main part of the tail is also cut out of another loaf cake, and I made sure I used the crustier bits to give it more strength to stand up on it’s end. The wings and tail fins were cut from a big round cake. The jets were pieces of sponge cut from a round cake using a biscuit cutter. All the extra bits were stuck onto the body using jam.
Once the main shape was complete, I rolled out the coloured icing and covered the parts in different colours. It’s loosely based on Jimbo (of Jet Set fame), but I didn’t quite get the right colours from memory when I was shopping! The jets have liquorice detail on the sides (Andrew said my jets were ‘brilliant’!), and the windows are also liquorice all sorts, stuck on with red piped icing. The eyes are giant Milkybar buttons with black icing pupils and the mouth is also black icing.
The final detail that I came up with was mini marshmallows for clouds. Most people understood this, though my father in law did ask if the plan had landed in snow!
The birthday boy was very pleased with his cake, as were the guests at his party, though he was a little unsure of what to do with the candles, even though he likes blowing on his food when it’s hot these days. Oh well, maybe by next year he’ll be able to blow them out on his own.
You may be thinking that these are somehow related to rock cakes. They’re not. The name came about when Granny made some cakes a while ago that she filled with jam and cream, and so when Andrew came to ask what they were called, she said “well, I guess we could call them scone cakes Andrew, because they’re a bit like scones with jam and cream”. Since then, Andrew has remembered, or so he thinks, the impromptu name of these cakes! We say ‘scone’ to rhyme with ‘stone’, and as the word with ’st’ is a frequent word in his vocab, that’s what’s stuck in his mind.
When it was showering outside one afternoon this week, I asked Andrew if he wanted to do some baking whilst we waited for the shower to pass before going in the garden. His reply was a very enthusiastic YES! When I asked what he wanted to bake, his request was ‘stone cakes’. So that’s what we did. The recipe is very simple – a basic sponge, with some raisins (like a fruit scone), with a filling of jam and buttercream. Like so many bakes, I find simple turns out to be very tasty, and is perfect for getting little ones involved.
120g butter (or margarine – I usually use marg but butter is what Granny has in for baking at their house where we’re living still)
120g self-rasiing flour
100g icing sugar
Prepare a muffin tin with cake cases (9-10), and preheat the oven to 180 C.
Cream the butter and sugar together until light and fluffy.
Add the eggs and a little flour, to stop it curdling, and beat until well combined.
Add the flour and raisins, and mix until the mixture is just combined and smooth.
Spoon the mixture into the cake cases until 3/4 full.
Bake for around 15-20 minutes, until a skewer inserted into the centre of the cakes comes out clean.
Leave to cool completely.
Meanwhile, cream the butter and icing sugar together to make the buttercream icing.
When the cakes are cool, cut a small, round piece out of the tip of each one.
Place a teaspoon of jam and 2 teaspoons of buttercream in each hole, then replace the piece of cake that you cut out, as a kind of ‘lid’ (that’s how I explained it to Andrew when he helped me make them!)
This might sound a bit wacky, but I promise you it works. Baking cakes with parsnip is no different really from carrot cakes. The cupcake recipe in my calendar for this month was simply a ginger one, but I’d been meaning to have a go at parsnip cake after the success of my chocolate beetroot cake, and I thought the flavour combination of parsnip and ginger would work well. With all the chocolate hanging around at the moment (that makes it sound like the chocolate needs an ASBO – I can assure you that it doesn’t!), these provide a lighter and different alternative.
Apart from the addition of parsnip, I changed the recipe quite a bit from the calendar one: I only put a small amount of sugar in, a third of what it says on the calendar, as the parsnip adds sweetness and I wanted to make some smaller ones to be toddler-friendly as well as some big adult-sized ones with icing on; I added some stem ginger, because in my opinion, if you’re going to have ginger, you might as well have proper chunks of fiery ginger rather than just ground stuff; I used honey instead of syrup, as usual; I made a few other changes too – so it’s nothing like the original really!
The instructions on the calendar said use a cake mixer. I don’t usually bother with one when baking, unless I’m whisking egg whites (I don’t enjoy the muscle ache afterwards when I do it by hand!), mainly because I don’t have one of those super duper fancy gadgets they have on the Great British Bake Off, just a small handheld one that cost about a fiver from Wilkos when I was a student many years ago. But as the calendar put the idea into my head, I was curious to see how the cakes worked out, particularly as I was guessing it would be quite a dense, moist mixture and therefore any extra air I could beat into it would not go amiss. As I suspected, even with the aerating skills of the electric mixer, the cakes didn’t rise massively, but I like the sticky, moist texture anyway, as is often the case with carrot cakes. I would say it’s fine to use either hand or machine in this recipe – whatever mood you happen to be in.
I think that’s all I wanted to waffle on about, so here’s what you do if you want to have a go yourself. Enjoy! Tom’s verdict: de-scrump-tu-licious!
Cakes – makes 10-12 big plus 10-12 small
250g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
40g brown sugar
4 tbsp honey
1 large parsnip
50g stem ginger, plus extra for decoration
100g icing sugar
splash of ginger syrup from the stem ginger jar
Pre-heat the oven to 170ºC (fan) and prepare a muffin tin with cupcake cases and a fairy cake tin with cases.
Grate the parsnip, and chop the stem ginger into small chunks.
With a spoon, mix the flour and ground spices in a large bowl.
Put all the other ingredients apart from the parsnip and stem ginger into the bowl and mix with a mixer until well combined.
Add the parsnip and stem ginger and fold in with a spoon until evenly distributed.
Fill the cake cases to about three quarters full.
Bake for about 25 minutes until golden on top and a skewer inserted in the middle comes out clean.
Remove from the oven and leave to cool.
Meanwhile, mix the ingredients together for the icing until smooth.
Put into a piping bag and pipe onto the cooled cakes (big ones only!) in whatever design you wish.
Finish with a small chunk of stem ginger on top. Perfect!
You may remember that back in February I introduced a new monthly feature on the blog – Cupcake of the month – inspired by a calendar I was given for Christmas with a different cupcake recipe each month. This month the recipe was for vanilla cupcakes, with a slightly more unusual order for combining the ingredients than I had come across before. It’s not exactly the same recipe as appears on the calendar (I always adapt recipes!), mainly in that I halved all the ingredients, used marg instead of butter, missed out the salt, and doubled the amount of vanilla. I bought vanilla ‘flavouring’ instead of ‘essence’ last time I went shopping for it because they didn’t have any essence, and I knew that flavouring wasn’t as strong, so put twice as much in; disappointingly though, they still don’t taste strongly of vanilla, so I won’t be buying that again!
The decoration suggestion on the calendar was a swirl of buttercream icing with mini eggs on top. Although they look very creative, I thought I’d go one step further and combine these relatively plain cakes with another of my favourite things to make and eat at Easter – chocolate egg nests! You can’t beat a bit of shredded what covered in chocolate and honey, shaped into a nest with a couple of mini eggs in it 🙂 Andrew loved helping me make these too, not least because I let him lick the spoon! He was fascinated by the mini eggs and interested to learn about nests and count the eggs into them – he’s very into numbers and counting.right now. We made some small nests (I would make them bigger if we were eating them on their own) that fitted nicely on the top of the cupcakes, held on with a blob of buttercream (that was the ready-made stuff left over from Andrew’s birthday cake).
If you’d like to have a go at these treats for Easter, here’s the recipe……
Ingredients – makes 10
130g self-raising flour
1 tsp vanilla essence
150 dark chocolate
1 tbsp honey
chocolate mini eggs
buttercream icing (I had some ready-made stuff left over – or you could mix 25g butter/marg with 50g icing sugar)
Put 10 fairy cake cases in a fairy cake tin and 10 cupcake cases in a muffin tin.
Pre-heat the oven to 180ºC.
Mix the flour and sugar in a bowl, then add the milk and vanilla and stir until smooth.
Beat in the margarine and egg until well combined and smooth.
Pour the mixture into the cupcake cases until they are about half to two thirds full.
Bake for about 15-20 minutes until golden on top and a skewer inserted into the centre comes out clean.
Meanwhile, make the nests…. Melt the chocolate slowly in the microwave or over a pan of boiling water.
Stir in the honey.
Crush shredded wheat in your hands over the bowl and keep doing this, stirring it now and then into the chocolate, until the shredded wheat is nicely covered and the mixture is thick enough to spoon into the fairy cake cases.
Spoon a small amount into the bottom of each case, and press two mini eggs into the centre.
Chill in the fridge until set.
Once the cakes are baked and cooled, and the nests are set, assemble by putting a small blob of icing in the centre of each cake and pressing a nest down on top of it.
Store in an airtight container and eat as fresh as possible.
It’s that time of year again, when I get to bake a special cake for Andrew and Tom (they share the same birthday). Last year for Andrew’s first birthday, I made a three-part cake in the shape of the letters ONE, because he wasn’t really into anything specific like a character from a book or TV programme. This year was very different – I had several characters to choose from, such as Brum, Fireman Sam, Noddy, Bob the builder, Postman Pat…… and Thomas the tank Engine. I decided that Thomas was the easiest to turn into a cake because of his shape, so I set to and created an edible Thomas.
The cake was a classic sponge cake, with the following ingredients:
330g self-raising flour
2 tsp baking powder
2 tsp vanilla essence
I made this sponge mixture in the usual way, by creaming together the sugar and margarine, then beating in the egg, and finally adding the flour, baking powder and vanilla essence and stirring until well combined. I poured this mixture into two loaf tins and 4 holes in a muffin tin. They were beaked at 180ºC (fan) for around 10 minutes for the muffin-sized sponges, and around 40 minutes for the loaf-sized sponges, until a knife inserted into the centre came out clean. I then let them cool fully before I started anything else.
Next it was time to cut the cakes up to model the shape of Thomas. I began by cutting the top off both loaf cakes, to make them flat on top. I kept one loaf as a rectangle to make the base of the train, and cut the other loaf and muffins up to use to build up the rest of the train. I stuck all the bits together using jam.
Once this cake model was finished, I set about decorating it with icing to make it into Thomas. As I don’t have much time these days, fitting baking, modelling and icing in around feeding Joel, I bought ready-to-roll blue royal icing and ready-to-squeeze blue buttercream icing. I rolled out the royal icing to a couple of millimetres thick, and draped to over the cake. Amazingly, it fitted just nicely except a few jagged edges which I trimmed off before sticking the edges to the cake using jam. I made sure I pushed the icing into all the corners, so I didn’t lose any of the cake shape. I used the small amount of trimmings to make the little blue hump on his top a bit behind the funnel, by rolling them up into a ball and sticking it on.
The two ends didn’t get covered, but that was fine for the face end because it’s not blue, and for the back end I cut the rectangle of icing off the roof of the driver’s cab and stuck it on the back using buttercream icing. The roof of the cab is black, so I covered it with melted dark chocolate, as I did for the ring around the face at the front too. For the wheels, I used liquorice Catherine wheels and stuck them on with a blob of buttercream icing. For the very front of the train, I melted some white chocolate and added some red gel food colouring, and smeared it onto the cake. Once all the cake was covered, I used red and yellow writing icing to draw the lines and number one onto the body of the train, and blue to draw on his face features, with white chocolate buttons for eyes. The funnel was half a Quality Street chocolate covered toffee finger stuck on with a blob of buttercream icing.
Then all that was left to do was stick 2 candles in it and bring it out for tea on their birthday! Andrew immediately recognised it as Thomas the choo choo, which meant a lot to me – I’d done a good job it seems 🙂 Not only did it look like Thomas, but it tasted good too, and that’s the most important thing about a birthday cake.
When an email popped into my inbox the other day, from a friend asking if anyone could bake cakes and/or sell them to help her and her sister raise money for charity, I thought that I could help. Baking is a great way to keep Andrew from getting bored and makes a change from the DVD and youtube watching that goes on at the moment. And we get to help raise some money, so it makes it even more worthwhile. The charity they’re fundraising for is Asthma UK, which supports asthma sufferers and their families. My friend’s sister is asthmatic herself, and despite this she is running the London marathon in April as part of her fundraising efforts too – now that sounds much harder than baking cakes!
As it’s nearly Christmas, I decided to go for something a bit festive but not the traditional mince pies etc. as we already have so many of them at this time of year. I think it’s easier to sell little individual cakes rather than whole ones or slices of whole ones, so I went for cupcakes. They are chocolate sponge, with chocolate chips, and have a marzipan star on top (that’s the festive twist, in both flavour and shape!) The star is held on with a bit of buttercream icing, and on top of the star there is a little swirl of glittery purple icing to finish it off. The sponge has ground almonds in, partly to make it a nice moist sponge, partly to blend with the flavour of the almonds in the marzipan. Oh and the cupcake cases are silver, to make them extra sparkly for the festive theme.
Andrew enjoyed helping me – he stirred the mixture a few times at different stages, and he rolled out marzipan and cut out stars (his favourite job). During our baking session, I noticed that he has a new phrase to say: “Mummy do it” and, more often, “Andrew [A-tar] do it”. I’ve given the recipe below, if you’d like a bit of inspiration to have a go at your own Christmassy cupcakes. This made 16 cakes. Enjoy!
Anyone who’s following the Great British Bake Off as avidly as me will know that I’m a week behind on this one. Biscuits, specifically crackers, chocolate tea-cakes and gingerbread, were the theme of last week’s episode, whereas this week was all about French baking – petit fours, gateaux, choux pastry. I didn’t have time to do any baking last weekend, as we had a busy weekend visiting my brand new niece and taking Andrew to see the ‘choo-choos’ (model railway exhibition) at our local museum. Being as biscuits are more my thing than fancy French baking, I thought I’d stick to them rather than stretch myself too far. And besides, gingerbread men are something that I’d really like Andrew to get involved in with helping me bake.
Avid followers of the GBBO will of course also know that the contestants didn’t have to make just any old gingerbread, but rather build with it structures that went beyond the quaint little Hansel and Gretal houses that you see around Christmas-time these days. There were some impressive architectural feats, like a 2-foot tall Big Ben and a 2-foot diameter Colosseum! I wanted to stick with the classic ‘man’ shape for my gingerbread – though who has ever seen a man look like a gingerbread ‘man’?! This involved buying a cutter, because I realised that I’d only ever made gingerbread as a child at home, and I don’t personally own cutters in such a shape. I thought this would be easily remedied by a quick trip to the supermarket, but it seems gingerbread men cutters are harder to come by than I thought. In the end I found a bumper pack of kids biscuit cutters in Hobbycraft, and this included one classic gingerbread man shape as well as other assorted animals, birds and geometric shapes. I saw this as a good investment, because recently Andrew has got into play dough, and I have it on my to-do list to make some, so the cutters will come in handy for using with play dough as well as with edible biscuit dough!
It turned out that Andrew, when given the choice of which shapes he wanted to use for cutting out gingerbread dough, wasn’t actually that bothered about the classic ‘man’ shape, which he insisted was a teddy bear anyway. He much preferred to cut out butterflies and hearts – two words which he loves to say (‘heart’ is pretty accurate, and ‘butterfly’ is something like ‘pap-pap’, which I presume is him picking up the French word ‘papillon’), and kept saying them in very excited intonation as he cut one out, and another, and another, and another…! I did persuade him to let me cut out some ‘men’, sorry I mean bears, whilst he was in charge of heart and butterfly creation.
The recipe we used was from Paddington’s Cookery Book, which Andrew was given as a birthday present from his uncle and aunt. It has some great recipes that are perfect for getting little hands involved in baking, and this gingerbread was so simple to make. Along with the book, he was also given a lovely little apron, which now fits him well, with some growing room still, so he wore that whilst we baked together. I’ve given the list of ingredients below, which I altered slightly by using margarine instead of butter and omitting the salt, and I’ve also added ingredients for decorating that aren’t in the book. But I shouldn’t write the method out exactly as in the book as it’s under copyright. You do what you would do for making a shortbread-type biscuit, by combining flour and fat into a breadcrumb consistency and then adding the sugar, spices and finally milk to bring it together into a firm dough that can be rolled out and cut into shapes. The finished biscuit texture is quite soft and short rather than crunchy like some gingerbread, but I think this is a nice texture for little (and big) mouths.
200g self-raising flour
2 tsp ground ginger
1 tsp ground cinnamon
75g brown sugar
3 tbsp milk
white writing icing tube
5 tbsp icing sugar
Once they were cooled, we then set about decorating the biscuits with icing, sprinkles and chocolate beans. This was the really fun part! I was amazed at how good Andrew’s fine motor skills were, as he was able to accurately put a small chocolate bean onto each of two small blobs of writing icing that I had squeezed onto the men-shaped biscuits to make buttons down the front, in classic gingerbread man style. Even I found this tricky, though I guess smaller fingers is an advantage in this case. I then drew a mouth and two eyes onto the faces using the writing icing, and Andrew was keen to repeatedly say ‘eyes’ and ‘mouth’ as I did each one! We also mixed some icing sugar with a small amount of water to make a simple water icing that I then spread onto the butterflies and hearts and Andrew helped sprinkle the sprinkles and place the chocolate beans on the butterfly wings. I thought he might be tempted to eat some biscuits whilst we were decorating (or maybe that was just me?!) but he didn’t seem bothered, and I let him have one right at the end when they were done.
We had such a fun afternoon making this biscuits, and I’m glad that Andrew enjoyed it and found it interesting too – it means a lot to me that he’s showing an interest in one of my favourite things to do 🙂
At the weekend we had arranged to meet up with some of my school friends and their families. When we planned this a while ago, we thought a barbecue at one of their houses would be a nice idea for a summer’s Sunday afternoon. As July went on, this looked less and less likely, and there was talk of relocation to a family pub somewhere. However, in the end the sun came out for the weekend, and we managed to have our barbecue. I was put in charge of bringing pudding (more my thing than meat at the best of times, let alone when I’m really not liking the smell of cooking!), so I decided to whip up a quick and easy classic British cake on the Saturday morning before we left to head over to the Midlands.
My choice was the Victoria sponge. You can’t really go too wrong with it, and it’s not too sweet or stodgy, so just what I like at the moment. Once the cake bit of it was baked, I packed the two halves into a tin, as my plan was to do the jam and icing sugar bits the next day at my parents house where we were staying. We had lunch at my parents’ on Saturday, and what should Mum bring out for pudding…. but a Victoria sponge that she’d baked! It was complete with candles for my birthday – a lovely surprise being as I’d almost forgotten about my birthday this year as it’s crept up so quickly with me being so busy. So this weekend became the weekend of Victoria sponges 🙂 Not a bad thing to have two of in my opinion. Mum had in fact put buttercream icing as well as jam in the middle, so not technically a classic Victoria sponge, rather one with a bit of a twist. As the jam she had was quite tart, not too sweet, the buttercream icing was a great complement to it, and I decided to make this addition to my cake for the Sunday too.
What I didn’t plan for was the hot weather on the Sunday! During the three-quarter hour car journey to our friends’ house at lunchtime, the two halves slid apart as the buttercream icing melted slightly and lost its grip on the jam in the sandwiched cake. When we arrived I had to do some patching up, but in the end, after a couple of hours in the cool kitchen, it didn’t look too bad. And it tasted good, that was the main thing!
110g self-raising flour
1/2 tsp baking powder
1 tsp vanilla essence
jam for the filling
for the icing in the middle (optional): 75g margarine and 150g icing sugar
icing sugar to dust
Pre-heat the oven to 180ºC, and grease 2 medium round cake tins with margarine.
Cream the margarine and sugar in a bowl together until light and fluffy.
Add the eggs and vanilla essence and beat well until you have a smooth mixture.
Add the flour and baking powder and mix until well combined and smooth.
Pour half the mixture into one cake tin and half into the other.
Bake in the oven for about 12-15 minutes until golden and springy to touch.
Let cool and remove from tins.
Once cool, spread jam generously over one of the circles of cake.
Mix the margarine and icing sugar for the icing together until you have a smooth paste. Spread the icing over the other cake, the one without the jam.
Put the side with the jam onto the side with the icing to make a sandwich.
Dust the top with icing sugar to finish.
Store in cool place, especially if the weather is hotter than you’re used to!! Preferably just eat it though 🙂
When I saw some Union Jack cupcake cases in Asda a few weeks ago, I thought I just had to buy them, even though baking was not one of my favourite activities back then. It’s still not as enjoyable as it was, but if I do it first thing in the morning, it seems the nausea is not so bad that I can’t face it. The thought of not baking something red, white and blue for the Jubilee made me feel even more sad than feeling sick, so I decided to go for it and bake something classic with a bit of a twist.
One of my favourite quick and easy recipes to whip up when we’ve got no treats in is the good old butterfly or fairy cake (whichever term you prefer – I generally use butterfly cake, but I’ve seen more fairy cakes recently). A simple vanilla sponge, hollowed out and filled with buttercream icing, and the hollowed-out sponge used to create the signature ‘wings’ that make it the butterfly cake. For the Jubilee I decided to add some colour by making blue buttercream icing, and, for the cherry on top of the cake, put a cherry on top of the cakes! This adds a deep red and I guess looks a bit like the butterfly actually has a body not just wings.
The further twist in this royal culinary adventure is that I decided to make one batch of wheat-free sponge, and one batch of wheat-full sponge. My mum-in-law is wheat intolerant, and being as my parents-in-law are with us this weekend, I didn’t want her to miss out on the festive treats. I know wheat free flour is not perfect for making this kind of cake, even the self-raising stuff you can buy – it tends to come out quite stodgy and nowhere near as light as the wheaty stuff that makes such lovely light sponge. But I thought I’d give it a try, and use some Dove’s Organic wheat-free self-raising flour. Handily there was a recipe for fairy cakes on the back of the bag, and it was more or less the same as my usual quick sponge recipe with wheat flour, except it said to add some milk which I don’t usually include. Here’s my recipe…
100g self-raising flour (wheat-free or wheat-full)
1/2 tsp baking powder
few drops vanilla essence
(for wheat-free only: 3 tbsp milk)
180g icing sugar
blue food colouring
some fresh cherries, half and stoned
Preheat oven to 180ºC (fan) and place cupcake cases into some muffin tins.
Cream the margarine and sugar in a bowl until nice and fluffy. (Tip: if you’re making one batch of wheat-free and one batch of wheat-full, do the wheat-free first in the clean bowl and then you can use the same bowl without washing for the wheat-full. The other way round wouldn’t work 😉 )
Beat in the egg thoroughly, and add the vanilla essence. (Add the milk at this point for the wheat-free option.)
Add the flour and baking powder, and mix until well combined.
Spoon the mixture into the cake cases, and fill to about two thirds full. The first difference between the wheat-free and wheat-full batches that I noticed was how runny the wheat-free mixture was when I put it into the cases. This is interesting because the only difference was a few tablespoons of milk, so I don’t know whether it’s just down to this, or whether the flour mixes in differently in some way.
Bake in the oven for about 10 minutes until the cakes are slightly golden on top. Test they are cooked through by spearing the centre with a skewer – if it comes out clean they are done.
Leave to cool.
Meanwhile, make the icing. Cream the margarine and icing sugar together in a bowl until smooth. Add food colouring and mix until it looks blue enough all through.
Transfer to a piping bag with a star-shaped nozzle.
Using a small sharp knife, cut a circle out of the top of each cake, going about half-way down into the cake. Remove this circle and cut it in half.
Pipe a generous amount of icing into the well of each cake, filling the well and spreading out on to the top of the cake.
Place the two halves of the removed circle at an angle onto the icing to look like two wings.
Finally, the cherry on the top of the cake is….. a (half) cherry on the top of each cake! (placed in between the two half circles)
Store in an airtight container, preferably in the fridge if it’s warm (probably not a problem this bank holiday weekend!)
Overall I’m very pleased with how they turned out, especially the wheat-free sponge. It is of course stodgier than and tastes a bit different from the wheaty sponge, but still perfectly edible and not bad for a cake that is classically so light. The worst part is actually the icing, because it was very runny, I suspect because I had to add lots of food colouring for it to really look blue! (Ah this didn’t happen back in the day when colourings were all E-numbers, not like the natural stuff that’s the only thing available these days 😉 ) So when I piped it ended up spreading out further than I intended. The first batch I iced were the wheat-free ones, and between doing these and the wheaty ones, I put the icing in the freezer for half an hour to try and thicken it up. This worked pretty well, so at least half of the wheaty ones turned out better, though the more I held the piping bag, the more the icing got runny again, so the later ones weren’t as good again. Anyway, this is probably me being a perfectionist. The main thing is they taste good! Have you baked or cooked anything special for the Jubilee? Has anyone else used these Union Jack cupcakes? Have a great long weekend!
Apart from the fact that Andrew is one year old (where did that last year go?!), I can’t believe that I’ve actually made my first ever birthday cake for a child of my own. This is a special moment for me, because I’ve been looking forward to it for so long. My mum used to bake amazing birthday cakes for me and my brother – my all time favourite has to be the swimming pool in the shape of an 8 for my 8th birthday swimming party. So I’ve wanted to carry on the tradition with my own children for quite a long time. And now I finally got to do it 🙂
I came up with this idea one day quite out of the blue. I think I was just out walking with Andrew in the buggy and it came to me. It’s basically 3 classic sponge cakes (20cm round) cut into the letters ‘o’, ‘n’ and ‘e’, and then decorated with buttercream icing in different colours and sweets. Here’s a break down of the process, based on Delia Smith’s classic Victoria sponge recipe, and cupcake icing from Cook with kids by Rob Kirby.
220g self raising flour
few drops of vanilla essence
3 20cm round cake tins, greased and lined at the bottom with greaseproof paper
260g icing sugar
165g unsalted butter
red, blue and green natural food colouring
Blend the margerine and sugar together until pale and fluffy.
Beat the eggs, and then add to the mixture little by little, beating thoroughly as you go.
Add the vanilla essence.
Work in the flour until you have a smooth pasty mixture.
Divide the mixture evenly between the 3 cake tins.
Bake in the oven for about 25 minutes until golden brown on top.
Whip the icing and butter together until you get a pale, fluffy ‘cream’.
Split the cream into 3 roughly equal portions.
Add a few drops of each food colouring into each portion, until you get a strong colour.
Once the cakes are cool, remove from the tin.
Using a sharp knife, cut a hole in the middle of one cake to make an ‘o’, then a hole in the edge at the centre bottom of one to make an ‘n’, then two holes, one just higher than the middle and one at the right side on the edge, to make an ‘e’.
Spread the icing to completely cover the cake, including down the sides where you cut bits out.
Add sweets to decorate.
The cakes went down well at our teatime party with family. The red food colouring tasted slightly of pepper (as in red pepper) to me, probably because it was paprika extract (no artificial E-numbers on sale these days!) But the men didn’t seem to mind it, and ate it anyway! I stuck to a piece of the blue ‘e’, as the white choc buttons are my favourite. Andrew also had a small piece of the ‘e’, after we sang Happy Birthday to him, and he really enjoyed it, munching away on it happily. My first go at kids birthday cake baking seemed to go successfully, so I’m happy 🙂
I’m going to try and fit in another birthday related post soon, but for now, I hope you’ve enjoyed reading about this part of Andrew’s first birthday.