Archive for the ‘Cakes’ Category

February 5, 2010

These little lovelies are based on a ‘cater for a crowd’ article in Delicious Magazine. I had to make double the amount because, let me tell you, this mixture will turn out about 24 cupcakes. I don’t know what kind of crowd the author of that article caters for, but they probably run out of food a lot. Trust me, people will want 2 or 3 of these little darlings minimum – so bear that in mind when you buy ingredients!



Super Moist Carrot Cake
October 17, 2009


When I used to work at an office in Chichester, sometimes I would wend my way back from lunch via a little bakery and buy an individual carrot cake with the most delicious cream cheese icing I’ve ever tasted. These cakes were so moist that I had to wolf them down straight out of the paper casing, perched on the city wall steps nearby. And yes, I licked the icing off of the case too. This was back before I could even bake a biscuit without it going up in flames, so I always uttered a silent, fervent prayer that Spires would never, ever stop selling carrot cakes.


Softy, Thicky Brownies
September 17, 2009


I was talking to my mum last night about the easy tastiness of brownies. If you have children or a man in your life (or, egads, both!) then you will save an absolute fortune – and improve their health – by baking for them at home. Packaged sweets are hideously impregnated with garbage to preserve shelf life, and are often laden with so much sugar that you end up with a dependency/addiction. Once you buy ingredients for your own puds, you find yourself balking with silent rage at 2 day-old coffee shop muffins at £1.80 apiece – that’s nearly $4!

Nowadays, Mr. Darcy turns his nose up at cupcakes in shop windows with their whore-ish stacks of solid icing, and isn’t even tempted by the myriad “bake at home” sweeties in the supermarket. The puddings I make him are fresher and have only basic ingredients, no hidden beasties to be found. And for the first time ever, I experienced the fast and easy joy of baking brownies.


My Birthday Cake
August 27, 2009


I turned 29 on 26 Aug, and decided to make a second attempt at a pound cake. The last time I tried to make one, I had to do all the beating by hand. As you will see, this would break even the muscliest Madonna arms.

Some notes before you try this out:

  1. Do not preheat the oven! This mixture goes in cold.
  2. Don’t try to shorten the mixing times – there is no shortcutting this badboy of a cake.
  3. Get everything out of the fridge way ahead of time and let it get to room temp.
  4. Plan on icing the cake the following day – you could do the whole freezer thing to speed it up, but for best results just go slow.


Olive, Cheese & Onion Cake
August 23, 2009


A fave on my new Recipezaar account – recipe here

Noting a few other users being a bit wary about the amount of milk, I used 150ml which was perfect for the 30min time recommended for a large loaf. And yes, I use whole milk (skinny people stay away). I tested this cake out for a visit from my best friend Julia – should the British weather hold out, I’m planning on picnics at a few of the many areas of natural beauty or stately homes in the area. Something light and slightly quiche-ey is called for on such occasions…perhaps with a trifle, if I can keep it chilled.

A little side note: doesn’t it look like there’s a frowny face on the top slice and a smiley face on the second slice? Maybe it’s just me.