Showing posts with label best icing. Show all posts

Momma's Special Chocolate Birthday Cake

Here we are again with a brand new recipe! We can't believe we are almost at the end of February already; where is the time going? However, the end of February means that it is time for our mom's birthday! To celebrate this Caitlin has made the most awesome dairy free cake we have ever tasted, a delicious chocolate fudge cake!


Birthday chocolate fudge cake

The sponge here is incredibly moist, and is enclosed in a deliciously thick and super rich icing which is so fudgy the smallest slice is needed for maximum impact! There are no pictorial instructions for this cake as we were too excited to get this in the oven and bake it before we remembered, so the post is just littered with scrumptious photos of the finished cake instead! This one is for you momma, happy birthday xxx

Ingredients:

For the cake:
-200g dark chocolate-
-200g dairy free butter-
-4 eggs-
-1 tsp  vanilla extract- 
-325g caster sugar-
-175g self raising flour-
-1 tsp baking powder-
45g cocoa powder-

For the icing and filling:

-300g icing sugar-
-150g dark chocolate-
-150g dairy free butter-
-15g cocoa powder-
-1 tsp vanilla extract-

Method:

For the sponge:
1) Grease and line two cake tins and preheat the oven to 180°C.
3) Sieve the cake's dry ingredients together and set aside.
2) Melt the chocolate and the butter together in a bowl over a double boiler and leave to cool slightly.
3) Whisk the eggs and vanilla together until frothy, add the sugar and whisk again until thick. The mixture should leave ribbons.
4) Fold the chocolate and butter mixture into the whisked eggs, then fold in the sieved dry ingredients until fully combined.
5) Pour the mixture evenly between your two tins and bake for 25 minutes until light and springy, or when a skewer comes out clean. Leave to cool in the tin.
6) When cool, take the cakes out onto a cooling rack and peel off the liner paper.

For the icing and filling:

1) Pop the icing sugar and butter into a bowl.
2) Melt the chocolate over a double boiler and then pour over the butter and icing and mix until combined.
3) Add in the cocoa powder and vanilla and again mix until fully combined.
4) Spread a thick, even layer over the top of one of the sponges and sandwich the other sponge on top.
5) Spread the rest of the icing over the cake and down the sides until fully covered and looking glorious!



We hope you enjoy this ridiculously delicious cake as much as we do and enjoy baking it in a slightly different style to normal!
Happy Baking!
xoxox
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Lemon Drizzle Cupcakes!

I have been fantasising about lemon drizzle cake for weeks now and as there was a friends birthday and other friends stopping for the weekend I thought this was just the perfect time to bake some lemon drizzle cupcakes! In the baking process we put chocolate chips in, and they subsequently sunk to the bottom and out of the actual cake! The recipe we're putting up will be without chocolate chips but if you have a fool proof way to keep the chips from sinking like brick then please go ahead (and let us know how you did it!). If you want to cheat (like we did) then you can just use bottled lemon juice and no zest but they will be even more lemony with zest! The cupcakes are accompanied by a super tart simple icing which is a doddle to make! Don't be alarmed by how moist the cakes are and if they peel off the wrappers messily its a good thing! The recipe makes about 9 larger cupcakes!
Enjoy! 


Ingredients:


For the cake:
-150g dairy free margarine-
-150g caster sugar-
-2 medium eggs-
-zest of 1 lemon-
 -juice of half a lemon or a generous splash of bottled lemon juice-
-150 to 170g self raising flour (depending on how moist you want the cakes)-
-teaspoon of baking powder-
-optional chocolate chips-
For the icing:
-500g icing sugar-
-as much lemon juice to get the consistency of icing that you want-
Method:
1) Preheat the oven to 180°C and measure out your ingredients.
2) Cream the butter and sugar together until lighter and you can't feel the sugar underneath the spoon.
3) Add in the 2 eggs one by one and mix until well combined and not lumpy (this will take longer with cold butter and warm eggs!).

4) Add in your lemon zest and juice and mix together.
5) Sieve in your flour and baking powder and fold together, if you feel the mix is too runny just add a little more flour. Fold in some chocolate chips if you wish.


6) Spoon or use an ice cream scoop to evenly spoon the mixture into cupcake cases. Pop in the oven for 15-18 minutes until golden brown and drawing a clean skewer. Leave to cool in the tin for 5 minutes then cool completely on a wire rack.


7) Mix together the icing sugar and lemon juice until the icing reaches the consistency you desire, then when the cakes are cooled spoon the icing onto the cakes! Don't be afraid to microwave the icing for a couple of seconds to make it runnier and easier to work with!


Now peel off the wrapper and tuck in!


Happy Baking!
xoxox
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The Best Ever Chocolate Icing

So you have baked your Quick and Easy Chocolate Sponge and now want to ice it! Well guess what? we have the most delicious dairy free chocolate icing waiting for you to slather all over your sponge! This icing is also great for cupcakes, tray bakes, fillings and even as ice cream sauce!
You will need:
-20g of dark chocolate-
-180g icing sugar-
-50g dairy free butter (Vitalite or Pure)-
-20g cocoa powder-

1) Melt the chocolate in a heat-resistant bowl, either over a saucepan of water or in a microwave (blast for 10-20 seconds, then stir to prevent the chocolate from burning) and leave to cool slightly.
2) Beat the butter, the cocoa powder and the icing together in a bowl, being gentle at first so that the sugar does not go everywhere!

3) Once the butter and icing sugar are combined, gently pour in the (slightly cooled) melted chocolate and stir until well combined.
4) Spread on the inside and outside of all of your chocolate baked goodies!


Top tip- put the icing in the fridge to set for a little bit. This makes it thicker and fudgier!

We hope you enjoy this perfect cake icing as much as we loved licking the bowl afterwards!

xoxox


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