Irish Coffee Cake


Irish Coffee Cake 1

As I sat drinking a break time coffee wishing it was an Irish version, I realised that within my daylight hours I resided in a regimented World punctuated by bells, demands and deadlines. On top of that I’ve two self-inflicted days of fasting followed by five days of visiting the ‘Land of eat whatever I fancy’. Life felt too controlled, I longed to be free even if just for 10 minutes so I hatched a cunning lunch time plan that involved:

  1. Desertion
  2. Crime
  3. Smuggling contraband

Irish Coffee Cake 4

That does sound grand, but you’ll be glad to know that the contraband was in the form of Irish coffee cake which is the most acceptable way to bring alcohol into the workplace (ooh I’m so naughty).

I tortured myself by making this cake on a fasting day; there was no licking of fingers, bowls or sneaky tasting therefore its success remained a mystery until the next day (I know I’m so hard-core in the self-torture department). When I took these pictures I had to wrap the cake slice up and yes that was very hard, I may have licked my computer screen just a little bit but don’t tell anyone.

Irish Coffee Cake 5

As the following lunch time at work arrived I threw off my goody two shoes veil to become a wicked woman about to take a walk on the dark side. I deserted my post, stole out of the confines and told myself I could just keep on walking if I didn’t feel any better after five minutes. Trees whispered, birds darted past and teenager’s feet stampeded for cover as I inadvertently walked past their secret cigarette lair all of which made me smile.

Irish Coffee Cake 2

I felt so much better that I turned back towards the hallowed halls. Feeling stronger I dared myself to commit a detention nominated crime by entering a clearly marked exit door and skipped up the one way only stairs. There was one mission left to complete as I crept back into my office trying to hide the flush of fresh air which had reddened my face. I pulled out the contraband, my hands shook slightly as I opened the foil hiding a cake cocktail* of rich coffee with Baileys white chocolate buttercream. The time was now, fast day was over and there was only two more minutes of peace before the bells tolled so I took a big bite and realised there is truth within the words ‘naughty but nice’. The cake tasted exactly as I imagined it, I felt like I’d been transported to a glitzy restaurant where I indulged in an Irish coffee over lazy chatter.

It’s the little things in life that matter, you’ll never say on your death-bed ‘I’m so glad I spent all those hours at work’ instead why not take just 10 minutes for yourself and be a little bit naughty next lunch time. Your work will be better due to lower stress levels which results in an increase in effectiveness and cake always boosts happiness so what’s to lose?

*always eat cake responsibly

Traditionally, Irish coffee consists of hot coffee, Irish whiskey, and sugar stirred and topped with thick cream I have altered this idea to fit my cake vision (fresh cream wasn’t that practical for transporting) but feel free to adapt it anyway you wish.

Irish Coffee Cake 3

Irish Coffee Cake

Coffee Cake Ingredients

400g Salted Butter (room temperature)
400g Caster sugar
400g Self raising flour
8 eggs
5 tbsp espresso ground coffee (instant) mixed with 3 tbsp of boiling water

Instructions for Coffee Cake

1. Pre heat the oven to 160 / 140 fan or Gas 3
2. Line two deep 20cm tins (do use the right size tins to avoid disaster)
3. Beat the butter and sugar until fluffy (5 minutes as this is what makes the cake rise so beautifully to get the full big cake wow factor so not skimp this part. I also find that using very soft butter (but not liquid) helps the creaming process)
4. Add the eggs two at a time and sift quarter of the flour into the mixture and beat until combined
5. Repeat until all eggs and flour are used up
6. Add coffee extract and mix
7. Place the tins in the oven on the middle shelf for approx 50 minutes (all ovens vary so check your cake after 45 mins)
8. Cakes are ready when the skewer can be inserted into the cake and it come out clean.
9. Leave in the tin for 5-10 minutes before removing and placing on a wire rack to cool

White Chocolate and Baileys Buttercream Recipe

250g Salted Butter (room temperature)
500g Icing sugar
250g White chocolate melted
125ml Baileys (or cheaper alternative!)

White Chocolate and Baileys Buttercream Instructions

1. Beat together the butter and icing sugar until light and fluffy
2. Melt the chocolate ( I do mine in 10 second stints in the microwave)
3. Let the melted chocolate cool slightly (10 mins)
4. Pour the chocolate into the buttercream mixture in small quantities beating as you do until all the chocolate has been incorporated.
5. Add the baileys and beat to combine one last time

Assembly of the Cake

1. Level the cake that will be the bottom layer
2. Smother the bottom layer of cake in buttercream and add the top layer of cake
3. Smother the top of the cake in buttercream, make spiking patterns with a palette knife
4. Cover with grated chocolate

      5. Eat and enjoy your naughty contraband
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Rolo Cupcake Challenge


I’ve been playing ‘hide and seek’ with cupcakes and it’s great fun! For the game to work I baked chocolate fudge cupcakes baked with rolo inside adorned with lashings of caramel buttercream.

Rolo Chocolate Cupcake

The Rolo hidden inside was what I hoped would make them a hide and seek cupcake. Although I froze the Rolos for 24 hours before hand in the hope they would remain somehow intact inside the cupcake sadly they didn’t but who cares when your welcomed by an explosion of moist fudgy chocolate cake.

Rolo Chocolate Cupcake

Homemade caramel was added to the buttercream and then drizzled with chocolate and caramel sauce and of course a Rolo completed the ensemble.

Rolo Chocolate Cupcake

Then the fun began! Yes fun! I had to write it twice to remind myself as life rang me the other day:

“Excuse me I’m looking for fun.”

Err, I don’t know where she’s gone?” I replied whilst looking up at the ceiling wondering if she was perhaps hanging off there with the remnants of mis-tossed pancake. “Perhaps she’s gone out with childhood wonder and laughter to play.”

“Hmmmm,” Life replied. “When she gets back get her to give me a call”

“Oh, OK.” I sang before a forceful slam reverberated in my ear drum which signalled the end of the conversation.

It was then I realised fun, wonder and laughter must have got bored waiting and gone off exploring without me. After sulking for a few days I had an ephinay of sorts. I could find fun again, yes it might take some work but I was sure I could track them all back down eventually. I set myself a challenge for three weeks as I believe things should and do always come in threes. This challenge would be based on me, us and them. For me: I wanted fun back even more than ‘twihards’ want Edward to show up in their living rooms so they can breathe ‘bite me you sexy beast’.

So I set about wondering and came up with this:

  1. Could I bake a Rolo inside a cupcake and it still be whole?
  2. Is it possible to play a game involving cupcakes?
  3. Could I find fun, bring her back and share her with my Husband and teenage son?

The answer was no, yes, yes in that order. The hide and seek cupcake game is easy with two variations:

  1. Hide cupcakes around the house whichever are not found are yours so hide well and give them a time limit to find them. Hmm about 10 seconds seems fair.
  2. Set a 007 challenge to overcome household obstacles in a race against the clock to find the cupcake in 70 seconds and return back to the starting point and sing the 007 theme tune. If you haven’t seen the coke zero version of 007 challenge you must watch it for inspiration! Think locked doors, chairs, discarded toys, rogue shoes and people getting in your way so pretty much like a normal day but with cake.

They both moaned initially when they realised they had to play a game to get their cupcake but when the countdown started they couldn’t stop their little faces lighting up. You see there is nothing loved more by men than a challenge which involving man V food.

From this challenge I learnt that fun is still out there and although admitedly she just pops in every now and then I aim that one day she might stay a bit longer until the day she moves right back. When you have fun you might notice that the other people in your life seem happier too and when you share the fun you get to witness that sparkle appear back in their eyes that you forgot existed. I’m not quite at the end of my three week challenge but it makes me wonder what else can I do for 21 days?

Try it out yourself: give yourself permission to go and play ‘hide and seek’ cupcakes and find out that fun might just be waiting patiently for you to invite her back in.

Ingredients for Chocolate Fudge Rolo Cupcakes

130g room temperature butter
3 fl oz / 95 ml of boiling water
3 tsps strong coffee granules
75g Self raising flour
75g plain flour
30g cocoa powder
¼ tsp bicarbonate of soda
300g caster sugar
2 eggs (room temperature)
5 tbsp sunflower oil

70ml sour cream

Chocolate Fudge Rolo Cake Instructions

  1. I froze my rolos for 24 hours (but up to you if you wish)
  2. Preheat the oven
  3. Line a muffin tin with liners (my mix made 13 cakes so I left one to bake later)
  4. Mix coffee with boiling water and add to a pan with butter and chocolate
  5. Heat the mixture gently to melt
  6. Sift all dry ingreadients into your mixer bowl
  7. In a bowl combine and mix eggs, oil and courcream
  8. Add both the egg and chocolate mixture to the dry ingreadients
  9. Mix on low (2 for Kitchen aid) until combined
  10. Add approx 2 tbsp of mixture (I use a cookie scoop)
  11. Add one rolo in the centre of each and top with further tbsp. to cover the rolo
  12. Bake in the oven for 20-25 mins until the top springs back when touched or cake tester is clean
  13. Leave to cool in the tin

Caramel Buttercream Ingredients

125g caster sugar
4 tbsp of water
80ml double cream
½ tsp of salt (optional but does bring out the flavour)
1 tsp of vanilla essence
160g butter
200g icing sugar
2-3 tbsp of milk (if needed to make the buttercream lighter for piping)

Caramel Buttercream Instructions

  1. Heat the sugar and water in a pan until the sugar has disoloved
  2. Continue cooking until it turns a golden colour and thickens slightly
  3. Remove from heat and add cream be aware it may splutter so be careful
  4. Stir and leave to cool
  5. Cream butter and icing sugar for 5-6 mins (Kitchenaid gradually increase to speed 6 once combined)
  6. Add caramel and beat until combined (reserve some caramel to drizzle over your cupcakes)

To Assemble

Pipe or cover your cupcakes with lashing of caramel buttercream, drizzle melted chocolate and caramel over the top and adorn with a Rolo. Then go and hide them, trash the house and set the timer 🙂

Chocolate Orange Marble Cake


Sometimes you want cake and you want it right now! Yes a great big wedge of cake on your plate with a fork in your hand ready to devour it.  I adore all the beautiful mini treats and cakes like Sarah from Maison Cupcakes makes there are those times where large is the only thing that will feed your craving. This cake was for one of those times.

Chocolate Orange Marble Cake

Beautiful swirls of chocolate and orange cake smothered in a chocolate orange buttercream and topped with grated chocolate orange and the best bit is it is messy so perfect for finger licking.

Chocolate Orange Cake

This is pay-day cake 6 on the list do stop by my recipe page to see the others – as always think large as there are no small pay-day cakes in my collection.

Chocolate Orange Marble Cake

To all my followers I wanted to let you know the Cakeboule is going offline for the Summer to recharge the baking batteries. So I’ll leave you with this massive slice of cake and as Arnie says ‘I’ll be back’.

Chocolate Orange Marble Cake

Have a great Summer everyone and I hope the sun shines wherever you are. Go and make happy memories as that is what I intend to do. Ta Ta For Now.

Chocolate Orange Marble Cake

Chocolate Orange Marble Cake Ingredients

400g soft butter
400g caster sugar
400g self raising flour
8 eggs (must be fresh)
50g cocoa powder
1 tbsp milk
1.5 tsp orange extract
2 oranges (grated rind only)

Chocolate Orange Marble Cake Instructions

1. Preheat the oven to 160 / 140 fan or Gas 3
2. Line two deep 20cm tins (do use the right size tins to avoid disaster)
3. Beat the butter and sugar until fluffy (5 minutes as this is what makes the cake rise so beautifully to get the full big cake wow factor so not skimp this part. I also find that using very soft butter (but not liquid) helps the creaming process)
4. Add the eggs two at a time and sift quarter of the flour into the mixture and beat until combined
5. Repeat until all eggs and flour are used up
6. Split the mixture into two bowls equally (I weigh mine to be sure)
7. Add 50g of cocoa and 1 tbsp of milk to one portion and mix to combine
8. Add orange extract and rind to the other portion and mix to combine – I also added a small bit of orange colouring to make the orange colour stand out more but this optional)
9. Take two big spoons and alternate dollops of chocolate and orange mixture into both tins trying to make sure you have equals amounts (you can weigh your portions to be sure if you wish)
10. Use a knife or skewer and run it through the mixture to create swirly patterns  do not over do this or you will not end up with the big swirls but a combined mess!
11. Place the tins in the oven on the middle shelf for approx 50 minutes (all ovens vary so check your cake after 45 mins)
12. Cakes are ready when the skewer can be inserted into the cake and it come out clean.

Chocolate Orange Buttercream

250g soft butter
500g icing sugar
100g melted plain chocolate
1.5 tsp orange extract

Instructions

1. Beat together the butter and icing sugar until light and fluffy
2. Melt the chocolate
3. Let the melted chocolate cool slightly (10 mins)
4. Pour the chocolate into the buttercream mixture in small quantities beating as you do until all the chocolate has been incorporated.
5. Add the orange extract and beat to combine one last time

Assembly of the Cake

1. Level the cake that will be the bottom layer
2. Smother in buttercream and add the top layer
3. Smother the top in buttercream and make spiking patterns with a pallete knife
4. Cover with grated chocolate orange

Devour! See you soon 🙂

Take a break from the grey and bake


2012 is officially the colour of Grey. Floods and continual grey skies create the perfect reading opportunity for stuck indoors women in their millions to one by one drop like flies and seek comfort in the arms of the infamous Mr Grey. I can’t go anywhere without hearing constantly  ‘I’m spending the night with Christian’, ‘I got the last copy whoop whoop’ and my personal favourite ‘I wrestled the woman in Tesco’s for it and won’    Honestly all this grey has turned my female social media friends into whipping, drooling and silk scarf frenzied sex kittens.  As with all good things Ladies you have to take a break some time or bits start to fall off so walk away from Grey and Greyer, give your racing hearts and imaginations a rest. If you really have a need to tie yourself to things that’s fine just tie yourself to the food mixer or oven door and get it over with. You all have to eat sometime so join me in my top ten round-up of bakes over the year and I hear the naughty chocolate fudge sauce is good if that’s your sort of thing.

Number One – Strawberry Pimms Cake Pop Truffles

Pimms Cake Pops / Truffles

Pimms Cake Pops / Truffles

This is where it all began and I really enjoyed making these and I think at the time that was probably because at the beginning it did not matter if the cake I baked was wonky or imperfect as it got smooshed up with various fillings to create a mouthful of heaven. If you roll cake balls in meringue before dipping them in chocolate you have an Eton mess variation and perfect for when you need something ball shaped that isn’t salty.

Two – The mis-piped naughty meringue snowmen

My piping disaster (keep on reading to see more!)

See these were a bit of a baking disaster and most of you who have spoken to me over the year will have chuckled at these.  I was not the best at piping back then and figured that the little snowmen rather naughty looking tails would go down in the oven.  Hmmm I guess I was wrong with that one however they will star on this year’s Christmas cards!

Three – Pay Day Cakes  ‘The Macchiato’

The ‘Pay Day Cake’ idea began in March with the premise that you do not scrimp on ingredients but bake a cake that has four layers in a celebration for each week worked. This one is the Machiatto based on the coffee, vanilla and caramel drink at Starbucks. After this followed Sticky Toffee Pudding Cake, The Turkish Temptress and White Chocolate Mousse cake with a secret berry blast that will keep your admirers wondering how you did it? The final cake so far is triple chocolate mousse cake with chocolate covered strawberries – do I pick the longest names or what? What next a fifty shades of grey cake how would that work?

Sticky Toffee Cake

 FourVanilla Essence (DIY)

Homemade Vanilla Essence

A great gift to you or a baking friend – why not make a few at the same time.

This has to be on the list as it is the one ingredient I use in all of my bakes – simple to make, full of flavour and saves £££ and if you add lemonade to a shot of it you have a vanilla vodka spritzer – love the dual purpose nature! Comes with a humourous tale of baking meltdowns.

FiveMojito inspired Polenta Cake

Mojito polenta cake

Polenta cake – this is a dairy and gluten-free option you know you will be safe most places you need to take cake. Moist, tangy, easy to make and very portable with no fussy icing to worry about – bake it and job done and if you like it try the lemon and berry version.

SixJammie Dodger CheesecakesJammie Dodger Cheesecake

Perfect little pick me up with a creamy cheesecake, jamminess and biscuit all rolled into one. You would think a soft biscuit base wouldn’t work but it really does and cute too.  Comes with a tale about synchronicity.

Seven – Raspberry Bakewell Cake

Raspberry Bakewell Cake

Another dairy and gluten free cake (but you would never know) that is just as good as a Bakewell tart but far less hassle. I have a love of simple loaf cakes and my top tip is buy cake liners for your tins to save time from fiddly lining with baking paper. Why not try out Left over Banana, honeycomb and chocolate or Lemon and Blueberry.

EightNaughty Chocolate Fudge Sauce

Just perfect for pouring over ice-cream sundaes, traybakes, puddings or whatever else takes your fancy but I don’t want to know about it thank you very much. Keeps in a jar in the fridge and then just heat and pour over your choosen dessert or body parts includes cute labels as well so you can give it as a gift but please don’t tie the labels to body parts as that would just be wrong.

Nine – Palmiers, Berries and Macaron Ice-Cream

Juicy berry Palmiers with ice-cream oozing with berries and crushed macarons which is the perfect use for them if they have gone hideously wrong as mine do. Accompanied by a funny story of blackberry picking disasters and walking like John Wayne but without needing Mr Grey to do that for me.

TenSprinkle Spiral Cookies

Made for Valentines day with love and such fun to hang on the side of cups (if you cleverly cut them as soon as you take them out of the oven before they begin to harden. Any colour or flavour would work with these and they freeze well so you can make ahead and bake when needed. I keep a frozen cookie roll in my freezer which also serves as a back up weapon to ward off any intruders. Please don’t get any ideas of putting cookie rolls anywhere they shouldn’t go as that would be a hard one to explain at the NHS walk in centre.

Hope you enjoyed my round-up and here’s to more bakes ahead. As for Mr Gey I’m avoiding you for the moment as my kitchen is my own version of a ‘red room of pain’ where I’m often found weeping in dispair, involunatrily tied up in piping bags or yelling with sheer baked ecstacy all without having read the trilogy.  Apparently there is expected to be a 50 shades baby boom which will lead to some interesting questions for those parents in the next decade.  I can imagine their conversations now, ‘Mum, how was I concieved?’ and the reply ‘Well Your Dad tied me to the Kitchenaid and I spanked him with the beater attachment whilst balancing a cupcake on my head’ oh dear Mr Grey what you got us into?

Thanks to all who have supported me, commented, followed and the extra pounds my close friends and family have endured so far in my little journey. What was your favourite?

Love to all x Up next gooey popcorn bars traybake

Tales, Gales and Triple Chocolate Mocha Brownies from a VW Camper


I’m finally back safely inside four walls from a wet and windy week in Devon in our newly restored 1979 Moonraker VW Campervan. This has been my childhood dream which has taken my husband nearly two years of really hard work to make it reality. Join me in my little journey with some funny moments through instagram as well as a quick recipe for triple chocate mocha brownies which I just had to bake when I was finally reunited with my oven (see if you too are a baking addict here).

Triple Chocolate Mocha Brownies

Many of you have met May (the VW Camper) before but here she is:

VW Camper 1979

May’s first trip

The week before the holiday welcomed glorious sunshine which was hotter than anywhere in Europe ensuring that Britain was finally baring its brigade of white legs. Of course in true British style a double bank holiday to celebrate the Queens Diamond Jubilee and a coinciding half term from school meant that the weather was always destined to take a turn for the worst.

1979 VW Moonraker

Even the rice pops matched!

The first disaster was the brand new fridge (but brought a year ago) which stopped working the night before and filled the van with nasty gases meaning my military precision meal plan was out the window and I was forced to live camping life on the edge (well with ice blocks anyway).

Instagram image

We finally set off and crawled our way to Devon with my Husband’s best bromance friend (I’ll call him Ronald) following behind in his ‘Herbie’ style Beetle which caused a lot of amusement in the Services.  The duo had planned secret signals to communicate with each other on the way down in SAS style (aka Sad and Stupid!).

VW Campervan Herbie Beetle

The troublesome duo

After a 5 hour stop start journey we found another member of the VW family next to us and luckily we got the tent up just before…

Raining

But even with the rain my newly purchased rainbow bunting seemed to make it all a little bit brighter (how stupid was I?)

Rainbow Bunting

A wet campsite

The Twilight Zone

Ron has to lose some weight so as well as starving him for the week (I don’t make as much food as he gets at home) we were making him go for walks too. I like to think of it as VW inspired weight loss holiday camp (people pay loads of money for those don’t they?).  We came across a set of ‘slippery when wet’ steps (220 of them) on our hike wn I suddenly had the urge to stop and turn around. My husband took a photo of me and when we looked back at the photograph there was a rather spooky ‘thing’ standing next to me.  At first I thought it was a mirror image of me but from looking at the actual picture it isn’t.  It does look rather like a man stood next to me and there was nobody there at the time.  This image is only one taken of my computer screen but you get the idea!.  Whatever it is the trail goes right in front of me and certainly makes me wonder what’s out there?

Spooky image

What is it it?????

The ‘Wee Wee’ shuffle

After all the rain I was soaked through and in need of a shower so I plodded off. One of the things I hate about camping is the journey to the toilet block. When you are at home you will never need to get up in the night to go to the loo yet when camping it will be a nightly adventure of dodging guy ropes, muddy puddles and twisting your ankle in rabbit holes to get there. The added joy is that when you are doing this your bladder is fit to burst and the urgency is making you do the ‘wee wee’ shuffle walk all the way there which in reality is speed walking but with a swagger on. Luckily it’s dark and you just have to pray nobody sees you.

wee wee walk

Wet, Wet, Wet

The other joyous thing about camping is the showers and after a day of being wet right through I decided that I would warm up and get some dry clothes. The showering part is alright it ‘s the apres shower that sucks. The clothes that normally I do not have a problem getting on shrink and gain a unique ‘cling-on’ style quality. Every inch of fabric has to be pulled and coerced onto my skin in way that is similar to getting a wet suit on. The challenge of the campsite showers game is you have to do it without getting one inch of your clothes in the grass ridden muddy puddles that form in this unique environment. So there I was feeling a bit warmer, ready to put on my dry pair of smalls when they decided they would do a triple somersault out of my hands. Crying ‘Nooooooo’ I scrambled after them whilst witnessing in horror their second by second descent towards the muddy depths of camping puddle hell. My feet started slipping and sliding on the floor as I overstretched and eventually I came to a crash on my knees half in and half out of the shower curtain to the amusement of my fellow female campers.  There was an awkward few second stillness in the room as they took in my rather crumpled state, a floating pair of underwear with tears forming in my eyes. It was then I got the campers nod that says ‘it’s OK we’ve all been there’ and then they duly carried on brushing their teeth probably thanking their lucky stars that their clothes were dry whilst I regained my composure and dignity.

The sun will come out tomorrow

Every Brit knows that a ray of sunshine means shorts even if it’s still freezing cold outside but who cares the sun is out! We had a picnic (shivering) on the beach and watched the air ambulance rescue some poor surfer and before leaving we found a nice little pub after many arguments and ordered coffees.  ‘That’s not ours is it?’ Ronald innocently asked as the barmaid gave him his coffee. Ronald had never had espresso before so it was quite a shock for him to see such a small cup – bless him. To make up for it he ordered cheesy chips and the rest of them had brownie sundaes whilst I enjoyed a beer in the sun and smirked over the whole mini coffee incident quietly.

San Miguel

What do you get when you cross Herbie, four people and a steep hill? The answer: you get a poor little car screaming her nuts and bolts off to try to get up the hill in first gear!  The big boys had their hands out the windows and were making whipping gestures as if Herbie were a horse. My Son and I furiously were rowing in the back seat to help gain speed and the family in the car behind us were doing pushing movements to try to and help us up the hill!  We screamed with laughter and when she (yes in times of equality this Herbie has had a sex change) finally made it to the top (although it would probably have been quicker to have walked) we got applause from the rather large queue of traffic behind and the car waiting to come down the hill.

Trying to get up the hill

Trying to get up the hill – you can do it Herbie

Always watch where you sit

The next rainy day we ventured to an outlet shopping village. Whilst sat in a coffee shop Ron who is proud of himself for ordering an extra large coffee to make up for his last error.  He looks across to see two not quite so attractive teenage girls walk in. He turns to my Son and says ‘There you go there’s some girls for you’ and laughs. I am shocked to learn hy Son is actually interested in girls (I know I shoudl know better) and my son turns to look his face is an absolute picture of horror which in turn makes the boys laugh. In life I do believe in karma so the next thing we knew there was a loud clatter. All we see is Ron’s head poking out between the two seats which he is now wedged between as his hearty laughter caused him to fall off his chair and the sign behind bent. I actually cried with laughter at this one.

Costa Coffee

Tantrums and Tiaras

By now with the continual rain everyone was forced to be with each other 24/7 which meant that quite frankly we were all starting to get on each others nerves. As much as you may love the people you are with there is a thing called personal space and you miss it when you don’t have any. I found I spent time sat in the loo just for a bit of respite and dryness. We knew the weather was going so I asked my husband if the wind speed was likely to be gale force (the campsite was quickly emptying – did they know something I didn’t) and he promised me it wasn’t and as a occasional windsurfing instructor I believed him.  First big rookie camper mistake – never believe a man when it comes to size or speed.

driftwood

We went for a quiet walk (well needed) with just the two of us and I got a feeling it was time to head back as we sat on the beach in a rare moment of sunshine.

and relax

and relax….

That night has to be the worst night ever in my camping history and I have already admitted firmly to being a fair weather camper. The tent swayed, buckled and the van rocked and trust me the old adage of ‘don’t come a knocking if the van is a rocking’ clearly doesn’t apply when you’re sat in a tent in the middle of nowhere with winds that were 5mph less than hurricane category (oh how he lied to me). The wind and rain was so loud the DVD the boys were trying to watch could not be heard. Incidently the DVD was ‘idiot abroad’ and I said to my Husband by making us stay he was making us do our own version but called ‘An idiot on a campsite’ which I think should be the next big reality show to hit our TV screens just think of all the things you would see like stupid people who stay in gale force winds and wee wee shufflers falling down holes.

Packing up

Ronald spent the evening laughing at me for being scared of the wind but by Friday morning good old Karma was back in force. Ronald proclaimed loudly and repeatedly that he had officially had enough and was going home, directly home without passing go. That night the wind had blown rain straight into his bedroom compartment throught the air vents, his air bed burst and he woke up doing breast-stroke in his tent and not being a great lover of exercise at the best of times this was the straw that broke the camels back. After many arguments, a full on diva style strop (my husband) and weather searches on the internet we finally gave up and packed up our gear.

Hours of washing later and the next day being warm and sunny (ironic huh) my Son and I sat and played scrabble but from the words you see I must have been traumatised by it all! My husband who is obviously not traumatised by it sodded off in the van to spend yet another day in a field at with VW’s at a show but he got a sunnier day (git). Would I do it again? Yes sadly I would and I am already planning next years trip but perhaps Spain would be kinder to us weather wise.

Scrabble

ChocaMocha Brownies
As we had brownie sundaes on holiday I just had to bake some when I got home – a perfect holiday memory and the coffee addition well thats there to always remind me of that moment in Costa (tee hee). There won’t be posh pictures this time as quite frankly sometimes life is too short but trust me they hit the spot.

85g butter
100g plain chocolate
175g dark muscavado sugar
2 eggs (room temp)
1 tbs instant coffee mixed wtih 1 tsp of boiling water
85g plain flour
1/2 tsp baking powder
50g white chocolate chips (or chocolate chopped into small pieces)
50g milk chocolate chips (or chocolate chopped into small pieces)

Triple Chocolate Mocha BrowniesInstructions

1. Preheat oven to 180C / 160 Fan / Gas 4
2. Put the chocolate and butter in a small saucepan and melt .  Stir and leave to cool.
3. Put the sugar and eggs into a bowl and beat until light and fluffy.  Fold in the choclate mixture and then sift the flour and baking powder over. Fold in carefully (lightly). add the chopped chocolate and pour into a 18cm tin round or square.
4. Bake for 25-30 mins (depends on how you like your brownies – if you like really gooey you may even fnd it is 20 mins)
5. Leave in the tin to cool and then cut into squares. Job done, sit back and dry off if you have just got back from camping like me. If you have a 20cm tin it will still work but bake for 20 -25 mins and it will be a little bit flatter.  Always tastes the same.

Enjoy x

I am entering these brownies into We Should Cocoa ran by Chocolate Teapot and Chocolate Log Blog as this month it is coffee! This month is hosted by Laura who runs the Kitchen Maid blog.

Mojito Inspired Polenta Cake (Gluten and Dairy Free)


Mojito Gluten and Dairy Free Polenta Cake

IWhen I baked the lemon and berry polenta cake I promised I would be back to bake another one and here I am. Once again this was not a planned cake but one that just sort of happened. You would never guess this cake is both gluten and dairy free as like my last post of Raspberry Bakewell cake as it is light and moist.

Mojito poelnta cake

Juicy limes meet spiced rum in this gluten and dairy free cake and it’s all mine I tell you. Concoted with the last remenants of spiced rum so that my husband and I could not argue over who got the last tipple and some little limes I randomly ordered (as you do). I choose to miss out the mint in this cake as I’m not a big mint lover. I am sure someone somewhere will tell me that ‘technically it’s not a mojito cake then’. Fair enough, add a sprig of mint for decoration on the top and get over it I say as life is too short! This cake keeps beautifully and the depth of flavour increases over a few days as the rum truly soaks into the moist cake.

Mojito Polenta Cake
Life’s little coincidences

The voice of synchronicity is still going strong last weekend my Husband and my mobile phones both signalled a message at 08.30. Thinking that someone must have sent us both the same message I thought no more of it and went back to sleep. It turned out the messages were both from different people (who do not know each other) and one message was to sadly tell us of a death and the other a birth. A true reminder that life’s never-ending cycle is certainly evident. So I got up and baked this cake and pondered for a while.

Mojito polenta cake

Coincidence Number 2

Whilst still pondering I posted a picture of this cake using instagram. Later that day one of my followers on twitter spotted it and asked me kindly for the recipe for her next Clandestine Cake Club meeting. I thought she may live somewhere in the South so I asked where it was out of curiosity. It turned out that that we both live the same town. I mean what are the odds of that out of all the invisible people on twitter? She also kindly asked me if I would like to go and offered me a lift. So perhaps I am destined to actually go to a cake club after all?

Mojito polenta cake

Whatever conicidences happen ahead and I know they will I’d just like the universere to know that I’m ready, armed with cake and I have a 1950’s Kenwood stand mixer on stand by just waiting to soothe any trouble.

Mojito Polenta Cake

Recipe (adapted from Doves Farm)

120g sunflower oil
150g caster sugar
3 eggs (room temperature)
75g ground almonds
1/s tsp gluten-free baking powder
2 limes – grated rind and juice
75g Polenta (quick cook fine grain variety)
50g granulated sugar ( for the sugar syrup) and a tad more for sprinkling
40ml of spiced rum (20 ml for the cake and 20ml for the sugar syrup)

Instructions

1. Preheat oven to 170°C/Fan150°/325°F/Gas 3
2. Grease a 18cm/7”cake tin and line with baking parchment or greaseproof.
3. Beat oil, eggs and sugar together for 3 mins
4. Mix in the ground almonds and baking powder until fully combined.
5. Stir in all grated lime rind and juice of one lime – reserve the rest for the sugar syrup.
6. Add 20ml of spiced rum
7. Stir in the polenta.
8. Spoon mixture into cake tin.
9. Bake for approx 40/45 minutes on the middle shelf
10. Allow to cool in the tin.
11. Add the juice of the remaining lime into a saucepan with 50g sugar and 20ml of spiced rum.
12. Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
13. Make holes in the cake with the cake tester or a skewer and pour syrup over the cake
14. Allow to cool before removing from the tin. Sprinkle the top of the cake with sugar and finish with a sprig of mint if you wish!

Storage

This cake is very moist and will last in an airtight container for up to 5 days. You might also like my Lemon and berry polenta cake. or wish to read more about gluten free baking.

Props: Rainbow bunting (Folksy £20), Cake stand – Wilkinsons £8 and heart band made with paint cards (free from DIY stores) punched with a heart shaped punch and stapled onto ribbon.

Enjoy!

Raspberry Bakewell Loaf Cake (Gluten and Dairy Free)


Raspberry Bakewell Cake

Finally I made myself a cake that is dairy free and gluten free who knows next time it will be cake without actually having cake in it? I have a guilty secret to share I am having a bit of a love affair with raspberries at the moment and I can’t wait until raspberries come into season but for now frozen will do.

Raspberries suit this moist cake beautifully and make me think of summer (sigh) oh how I miss it. It’s not right to still be wearing jumpers in May and with a looming maiden camping voyage in the ‘so nearly finished after two god damn years’ VW camper and when I look out the window at the rain and realise with dispair that it’s certainly not looking promising. At least the cake to take looks like a slice of summer.

Raspberry Bakewell Cake

When we brought the van to experience retro style family holidays I did not quite have in mind rain, men and smelly feet. I’ll admit being a fair weather camper and whilst some people stuck in a middle of a field somewhere may pine for the lack of television, toilets, proper showers or the internet but no not me I will pine for the loss of my oven. Although I did spot a mini electric one for £39 in Lakeleand that plugs in and sadly I am very tempted.

Coming on the trip is Ron and Ronald the comedy bromance duo (husband and his best friend) as well as my about to be teenage son leaving me as the only one with two ovaries in the camper and with the fact that I’m sat here having hot flushes they may be on their way out too. So many unimportant but nagging questions are running through my head like the torrential downpour drumming on the window as I speak ranging from:

1. Sod the food how much wine can I actually fit in the van for medicinal purposes?
2. Does Lakeland have a testosterone repellant I can spray around the van and on myself or do I have to have PMS / Pre-menopause hormones for a whole week to get any peace?
3.Will bunting actually make me feel more girly in a camping world that will involve stories of clutch repairs long winded attempts at humourous breakdown stories stuck on repeat.
4. If I put up sparkly lights, light scented candles, get out my sparkly rug will this constitute glamping or do need fluffy heeled slippers for that?
5. Will my husband actually read this post and then I will be in the proverbial dog house all week anyway?

Raspberry Bakewell Cake

This rainy cold spell is not doing my ass any favours either. It feels as if it is getting larger with each passing rainstorn. Comfort food is still the order of the day in fact I still want to cook soup for goodness sake! This cake was supposed to be frozen for the trip but instead it spoke lovingly to me. Quite literally my ass and brain simultaneously decided extra pounds were needed to be added to my curves in preparation for warmth needed on those cold camping nights. Oh well I can bake another one but just imagine if I had the mini oven I could just pop out a cheeky one there. Nope there is no hope for me.

Raspberry Bakewell Cake

Recipe adapted from BBC Good Food – I choose to do a loaf cake (2 pound) as I have just discovered the joy of paper liners for cake tins and they are the only size I have (yet). It was a choice of faffing around with lining a tin or just plonking a liner in. Yes you know which one won, however this cake will also fit a 20cm deep cake tin just fine.

See also my 7 top tips for gluten free baking

Ingredients
175g ground almonds
175g softened butter (or use dairy free substitute or use flavourless oil such as sunflower)
175g golden caster sugar
175g self raising flour (Gluten Free – Substitute with gluten free self raising flour – like Doves. Also add 1 tsp of xanthum gum to prevent cake from being too crumbly)
2 large eggs (rooom temperature)
1 tsp vanilla extract
200g raspberries

Instructions
1. Preheat oven to 180c / 160 fan / gas 4
2. Line a 2lb loaf tin
3. place all the ingredients in a food processor and mix until well combined
4. Put half the mixture into the lined tin and level it
5. Sprinkle over the raspberries and cover with the remaining half of the mixture and level with a spoon or spatula.
6. Place on the middle shelf of the oven and bake for 50 – 60 minutes, ovens do vary. You should check your cake at 45 mins to make sure it is not getting to brown on top – if it is you can cover it loosely with foil to prevent burning).
7. Test cake by inserting a skewer, if it is ready it should come out clean. Remove cake from the oven and leave to cool in the tin.

Almond Icing (optional)
140g icing sugar
1tsp almond extract or 1 tablespoon of amaretto if you are feeling naughty
2-3 tbsp of water

Instructions
1.Mix the extract and 2 tbsp of water into the mixture until combined. Keep adding water gradually until the icing is thick but not too runny. Drizzle over the top of the cake.
2. Toast the almonds in a pan with no oil on a low heat. After about 3 minutes the oil will begin to be released from the almonds and they will begin to brown. Keep moving the pan around to stop them from burning. When they reach a golden brown colour remove from the heat and leave to cool before sprinkling over the top of your cake.

Serve and enjoy x

Raspberry Bakewell

Turkish Delight Layer Cake (Gluten Free)


A 60th Birthday is the excuse for this month’s pay day cake and this is the 3rd so far in my pay day cake quest.  If you missed the espresso hit ‘Macchiato’ and the moist gluten free ‘Sticky toffee pudding’ layer cake then do take a look.  This cake is for a man who is enchanted by the lure of eastern promise. So it had to be a turkish delight and chocolate cake just like his favourite bar.  I know this is not going to be everyone’s favourite but you can always choose not to use the rose in the buttercream and have a chocolate and vanilla layer cake instead.

Turkisjh Delight Layer Cake

So I set to work with my usual staple of four layers of cake – this time using a moist and dark chocolate cake.  This cake never fails me and I do believe if it is not broke don’t fix it. Ganache however is a whole new ball game for me and it was most defiantly a challenge.

Turkish Delight Layer Cake

A vibrant pink rose flavoured buttercream sandwiched the layers together.  Rich dark ganache held it all snuggly together and turkish delight adorned the top of the cake like glistening jewels.  Ok, I admit I did get glitter happy but it is a birthday cake and all birthday cakes deserve a bit of sparkle I think.  I think Edmund from the ‘Lion, the Witch and the Wardrobe’ would have worn this cake as a crown if the White Witch would have given it to him.

Luckily I did not have to belly dance or go as a sultry lady to give him the cake (phew!).  Like magic the cake vanished so quickly his wife had to rescue a piece for him and hide at the back of the fridge. I let out a huge sigh of relief that not only had I made it, got there in one piece and was devoured.

Rich dark chocolate cake
150g dark chocolate chopped into tiny pieces
200ml milk
450g light brown sugar
150g salted butter at room temperature
4 eggs at room temperature
300g plain flour
3 tsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda

To make gluten-free – substitute the flour for gluten-free plain flour – no need to add xanthum gum as this cake is very moist and does not need it. I have baked this chocolate cake gluten-free on a number of occasions and find it works very well.  I am going to try this with with spelt flour next time.  To find out more about gluten-free baking see my top tips here.

Instructions
1. Preheat the oven to 160 C / 140 fan  / Gas 3
2. Line 2 x 20cm cake tins with greaseproof paper
3. Chop up the chocolate into small chunks and place the chocolate, milk and half the sugar into a saucepan
4. Heat until the chocolate is fully melted and remove from the heat
5. Beat the butter and remaining sugar until light and fluffy ( about five minutes)
6. Add the eggs one at a time (adda spoonful of flour if the mixture curdles)
7. Sift the cocoa , flour , baking powder and bicarb into the mixture
8. Mix on a low-speed until fully combined
9. Pour into the tins and bake on the middle shelf for approx 40 minutes
10. Remove from the oven and leave to cool in the tin.

Rose Buttercream
200g softened butter
200g icing sugar
Few drops (to taste) of rose extract – be sparing it is powerful stuff
Drops of pink food colour (optional)

Instructions

1. Beat the butter and icing sugar together until light and fluffy
2. Add the milk (or for richness use condensed milk)
3. Add a few drops of pink food colouring (optional)
4. Add a few drops of rose extract (use sparingly, mix and taste after each drop I would suggest until you get it how you like it)

Ganache
400g dark chocolate (70% cocoa)
400g single cream
Few drops of glucose (optional but makes the chocolate nice and shiny)

Instructions
1. Chop the chocolate into very small chunks
2. Put the cream into a saucepan and bring slowly to the boil and remove from the heat
3. Pour the cream over the chocolate (or add the chocolate to the pan) and let it have about a minute before stirring it to melt the chocolate
4. Set aside to cool

To Assemble the Cake

Cut each cake into two even layers (I use a tape measure to make sure each layer is evenly sized. I don’t have a cake stand that rotates but I do use a revolving cheese board stand but you could also uses a lazy Susan to do the job. Add a dollop of buttercream to the centre of your stand and add your first layer of cake and press down – this will keep your cake in place while you work.

Assembly
1. Spread buttercream across the bottom layer .
2. Add the next cake layer carefully and repeat until all layers are done
3. Do not refrigerate cake as this will cause the ganache to go off too quickly.
4. Using a large palette knife – spread the chocolate ganche around the cake and top with turkish delight. Ganache I found to be a bit more tricky than buttercream (see below)

Chocolate Ganache
One minute it was too warm so was slipping off the cake in gloops of molten chocolate goo. The next minute it seemed to be staying put, spreading well and it was beautiful and glossy.  Then I turned by back for less than a minute and when I returned the ganache had started to harden and that was it – time up!  Luckily for me I still had a bit of ganache left over which I warmed for a few seconds in the microwave just to gloss over any areas I was not happy with.  I think I need a bit more practise with this!

Enjoy!

Up Next: Jammie Dodger Cheesecakes.

Lemon and Berry Polenta Cake (Gluten Free)


Zesty, lemon sugar syrup the slight crunch of polenta coupled with juicy berries gives a refreshingly different dessert cake.  Serve with oodles more berries and cream and you have yourself a mighty fine pudding. This cake uses fine grained polenta (quick cook) which as an added bonus makes it a gluten-free cake so you get all the taste but without the gluten gunk.  I have not said I love you to a cake yet but this is a surprising contender and definitely on my bake again list.

Four lemons go into the cake and the juice – yes four of them!  So expect a citrus hit which is great as I love lemons but it is not too sour just right in my opinion.  In my tutor group leavers speech I told them ‘If life gives you free lemons – say hey – free lemons!’ OK so they did not get my meaning either but maybe one day they will realise that free lemons = great cake. Nom nom.

I added berries for more flavour and texture.  Yes I admit they were frozen ones as we are not quite in strawberry and blueberry season yet but don’t knock frozen fruit as it tastes better than some of the out of season water filled varieties.

Do you know why I like this cake so much? 

Quite simply it was quick to make, simple, tasted great and when I went to take the photographs it was about to rain as the dark grey clouds were gathering.  This meant instead of spending countless hours getting the pictures right to fulfil the perfectionist streak in me I was challenged to just shoot the images as it was.  I love the pictures  and just like the cake they were no fuss but a great result.  Finally something that required not much effort!

Lemon Berry Polenta Cake

I took this cake as part of a set of gluten-free goodies to a university reunion and it was very happily received so I promised my newly diagnosed coeliac friend that I would do a post on gluten-free baking – more on that to follow.

What surprised me the most about our PGCE gathering (teaching qualification) was that I am the only person still in teaching!  What does that say about the profession I wonder?  Also on a sadder note apparently I am only a quarter of the bubbly person I used to be perhaps that is the result of still being in teaching I wonder.  Cue mid-life crisis….

Recipe (adapted from Doves Farm)

150g soft room temperature butter
150g caster sugar
3 eggs (room temperature)
75g ground almonds
1/s tsp gluten-free baking powder
4 lemons – grated rind and juice
75g Polenta (quick cook fine grain variety)
50g granulated sugar ( for the sugar syrup)
200g berries of your choice

Instructions

1. Preheat oven to 170°C/Fan150°/325°F/Gas 3
2. Grease a 20cm/8”cake tin and line with baking parchment or greaseproof.
3. Beat butter and 150g sugar together until pale and light(about 5 mins).
4. Beat in eggs, one at a time.
5. Mix in the ground almonds and baking powder until fully combined.
6. Stir in all the grated lemon rind and juice of two lemons – reserve the rest for the sugar syrup.
7. Stir in the polenta and then the berries.
8. Spoon mixture into cake tin.
9. Bake for approx 40/45 minutes on the middle shelf
10. Allow to cool in the tin.
11. Add the juice of the remaining 2 lemons into a saucepan with 50g sugar.
12. Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
13. Make holes in the cake with the cake tester or a skewer and pour syrup over the cake
14. Allow to cool before removing from the tin.

Storage

This cake is very moist and will last in an airtight container for up to 3 days.  Generally gluten free cakes do not last as long as regular cakes – so more excuse to get one and eat it!

Enjoy!   Coming up next – 7 tips on gluten free baking and the turkish temptress layer cake (pay day cake 3!)

Sticky Toffee Pudding Layer Cake (Gluten Free)


This is my second pay day cake as the first was the ‘Macchiatto’ espresso, vanilla and caramel layer cake and this month I wanted to create a sticky toffee pudding cake that was moist, not covered in sickly buttercream but smooth and silky in the mouth.  It was not easy to photogrpah this cake and it may look a lttle dark but I assure you it is not burnt just crammed full of dark rich dates.Sticky Toffee Pudding Cake by Cakeboule

My pay day cake idea revolves around creating a reward to celebrate the fact that I’ve been paid and made it to the end of another month as we should all be thankful if we have jobs these days. However I believe there is always an excuse that can be made for making or eating cake so that it does not need to be kept solely for Birthday celebrations, here are a few examples:

1. I love you cake (aka its all for me)
2. It’s Friday, Monday cake etc whatever day you want to celebrate
3. ‘I saved a fortune by getting all this in the sale’ cake (honest)
4. I put up with your snoring so I deserve cake
5. There is a celebration most days on google with a funky graphic so if you are really desperate use that as your excuse!

Sticky Toffee Pudding Cake by Cakeboule

You don’t have to go the full monty and make a four tiered layer cake as I do this to me as each layer represents a week worked. If you wanted to you could half the recipe and bake it a 20cm tin, cut in half and smother the middle it in sticky toffee sauce. Or you could heat it up, drizzle with more sauce and serve with ice cream for a delicious pudding. The bonus of a cake version is that is portable so you can have a sticky toffee hit where ever you go.

Sticky Toffee Pudding Cake by Cakeboule

This produces a dense moist cake but it is not overly sweet like you might expect as it uses a swiss meringue buttercream flavoured with the sticky toffee sauce. Unlike a normal buttercream (butter and icing sugar) swiss meringue buttercream is not as sweet so will need flavouring. The buttercream is a bit fiddly but not as bad to make as I thought it would be and the reward is a very smooth silky buttercream that knocks the socks off any other I have tried.

Sticky Toffee Cake

To Make this Gluten Free
I have made this gluten free a few times before with great success.  Simply substitute the self raising flour (see below) with gluten free self raising flour (I use Doves Farm). As this is a very moist cake it works well as a gluten free cake and needs no further moisture or xanthum gum. For more gluten free info – ready my 7 tips for gluten free baking here.

Ingredients (cake)
450g dates, pitted and chopped (soaked in 300ml water with 4 green tea bags or use ordinary tea bags)
2 tsp vanilla extract ( use my own version so I know it has no nasty stuff in it)
2 tsp mixed spice
360g self-raising flour
2 tsp bicarbonate of soda
230g unsalted butter, softened
350g light muscovado sugar
4 eggs, lightly beaten

Instructions for the Cake
1. Preheat oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
2. Line 2 x 20cm round loose bottomed tin with greaseproof paper.
3. Using scissors cut up the dates into small pieces.
4. Put the dates and water into a large saucepan.
5. Bring dates and water to the boil and continue to cook uncovered for 8 minutes until dates have softened
6. Remove from heat, fish out the teabags – remember count them in and out as you don’t want to forget one – it’s just like being on a school trip.
7. Stir in the bicarbonate of soda – this may make the mixture froth so be careful.
8. Leave the date mixture cool on the side – although if you are impatient (like me) the cake will still work but it will melt the butter so it won’t be as fluffy and cake like.
9. Cream together the butter and sugar until smooth, pale and airy.
10.Beat in the eggs and add to the butter and sugar mixture. Add vanilla extract.
11. To the mixture in the flour and the e mixture (cooled).
12. Pour (as this is quite a liquid mixture) into the prepared baking tins and level the surface.
13. Cover the cake with foil
14. Bake for approximately approx 30 mins and then remove the foil ( to prevent burning) and bake for approx 10 minutes more. It is ready when the top is golden and the cake has begun to shrink away for the sides. It will still have a little bit of a wobble as the mixture is moist.
15. Leave to cool in the tin and transfer to a wire rack.
16. I always leave cakes that are being layered overnight in an airtight container wrapped in greaseproof paper so that they do not crumble when you cut them.

Ingredients for Sticky Toffee Sauce
120g light brown sugar
120g salted butter (but unsalted works just as well)
100ml cream (I used Elmlea half fat)

Instructions for the Sauce
1. Melt the butter and sugar in a saucepan over a low heat until the sugar has dissolved whilst stirring so the sugar does not burn. To check the sugar has dissoleved you can put a very small amount on your fingers and rub them together it should not feel gritty but be careful as it will be hot.
2. Stir in the cream and heat until gently bubbling – stir continually. Remove from heat and leave to cool.

Tip – You can always double the recipe and put it into an airtight jar and store in the fridge for toffee fudge sundaes in the next week – yum!

Swiss Meringue Buttercream (Adapted from Sweetapolita)
If you have never done swiss meringues before I urge you to read Sweetapolita’s article – swiss meringue buttercream demystified – it is a god send and made me feel far more confident that was until it curdled – but I have included how I fixed this later on in this article!

Ingredients
120g egg whites (I used liquid egg whites which you can buy in a carton from the Supermarket as they are pasturised)
200g granulated sugar
340g butter (soft but still cool)
1 tsp vanilla extract
1 Vanilla bean (seeds only)

Special equipment
Double boiler, baine marie / porriger pan or use a bowl over a saucepan – make sure this clean by wiping it with a lemon or vinegar
Sugar or jam thermometer

1. Beat your butter using a hand whisk and transfer to a seprate bowl for later.
2. Add about 1/2 inch of water in the bottom of the pan / bowl and add the egg whites and sugar to the pan / bowl
3. Whisk gently over a low heat until the egg whites reach 140C and then remove from the heat
4. Pour egg whites into mixer bowl and whisk on medium speed for five minutes. Continue on high until stiff peaks form. Keep whisking until the bottom of the bowl is no longer warm – this is really important as you do not want to melt the butter when you add it (this takes about 8 – 10 mins)
5. Add the butter one tablespoon at a time whilst still mixing and watch it until it has combined – continue in this way until all the butter has been added. If you mixture is soupy you did not wait long enough for the egg whites to cool – put the mixture back it the fridge and then try again in 15-20 mins. Is it curdled and yukkly? See below…
6. The mixture will come together to become light and fluffy – add the sticky toffee topping to your own taste – add a tablespoon of sauce (one at a time) whilst still mixing. Any left over sauce can be used over ice-creams for sundaes!

Dillema – The Swiss Meringue Buttercream Curdle (How to recuse it)
Yes I hit this problem and I kept mixing the buttercream like Sweetapolita tells you to do and have faith that all will be fine. After five minutes faith was leaving me, I tried putting it in the fridge, praying, beating it on high, low but none if it changed the fact that the SMB looked disgusting!

However I did find something that works on this site – take 1/4 of the mixture out and pour into a microwavable bowl – heat for 15 seconds and then stir it to get a smooth consistency before pouring it back into your mixture. Whisk again on a low-speed. This worked and I was so pleased to have saved the buttercream.

Toffee Swiss Meringue Buttercream

To Assemble the Cake

Cut each cake into two even layers (I use a tape measure to make sure each layer is evenly sized. I don’t have a cake stand that rotates but I do use a revolving cheese board stand but you could also uses a lazy susan to do the job. Add a dollop of buttercream to the centre of your stand and add your first layer of cake and press down – this will keep your cake in place while you work.

Assembly

1. Put half the SM buttercream into a large piping / pastry bag and use a large star open tip nozzle
2. Use a palette knife to spread out the sticky toffee sauce onto your first layer. Make sure you don’t go right to the edge or the sticky toffee sauce is likely to ooze down the sides of your cake.
3. Spread SM buttercream across the top of the sticky toffee sauce – again keep in from the edge
4. Pipe around the edge of your layer using and up and down (think waves at the sea) motion until you have gone round the entire cake
5. Add the next layer carefully so as not to squash the piping
6. Repeat until all layers are done
7. Cut up fudge pieces and add to the top if you wish

Sticy Toffee Pudding Cake

Important Storage Notes
This cake should be stored at room temperature which is fine if you used the pasturised egg whites. After a couple of days it will need to go back in the fridge if there is any left. However if you are putting in the fridge you will need to get the cake out and let it come back fully to room temperature or the icing will taste disgusting!