Irish Coffee Cake

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

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.

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.

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

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

Ginger and White Chocolate Buttercream Cupcakes

Cupcake Ho!
After last weeks very sentimental post (sniff) it is time to give you more cake!  What better way to say I love you than to combine stormy sea views with warming stem ginger cupcakes lavished with smooth dreamy white chocolate buttercream.  

We ventured to Westward Ho! for a secret break I organised for our anniversary to a seaside town in North Devon, UK.  You can see more of my photography on my Flickr gallery. He did not have a clue where we were going but chouxchouxbedoo guessed it!

Westward Ho! is one of the 2 locations in the World which offically has an exclamation mark as part of its name.  I am known to overindulge in my exclamation mark use so it seemed fitting to go somewhere where it’s an acceptable part of conversation.

I love this place and in my dream I will live by the sea, waking up to uninterrupted views of the ocean every morning.  Of course on the bedside table there is a steaming mug of coffee and a freshly baked cupcake to compliment the dreaminess of the view and as this is a dream it will have no calories.

Sprinkles and cupcakes are an iconic duo like Fred Astaire and Ginger Rogers they are destined to dance together so heart-shaped chocolate sprinkles had to be included. I created mini handmade chocolate fondant roses (my first ever attempt) and made larger white chocolate roses.

Maisie Fantasie Cupcakes Ebook

This dream was originally inspired by Maisie Fantasie a London wedding cake designer. Her ebook on cupcakes is truly heavenly and if you only get one cupcake book ever then this truly is the one and at a £4.99 it represents a real bargain. There are 20 cupcake recipes and each one has beautiful imagery and simple recipes which are easy to follow and recreate at home.

Often I find cake books do not seem to translate well to conventional ovens and the results are then disappointing but so far each recipe has been great (no I did not get sent a copy I paid for it!). Whilst I love her ginger cupcakes my Husband wanted more ginger kick so I worked to adapt the recipe which is below.

I even made a mini ruffle layer cake made out of two cupcakes stacked on top of each other – see that’s love for you packing the piping kit when going away! 

Decorating ideas
Top with fresh strawberries or chocolate roses made from chocolate fondant icing or use sprinkles – anything goes really!

Ruffle Mini Cake
I used two cupcakes minus their wrappers – one placed upside down on top of the first which is right side up.  I then used a pallete knife to spread buttercream around their join. The buttercream was piped in zig zag  ruffles up the side using a small petal tip (click to see a video where I got the idea from – I love this video as the little boy makes me chuckle as kids love to get involved at the most awkward of times). This was not as daunting as I first thought.  Just keep on piping and you will be amazed how simple it is! The cake was topped with a choclate from Hotel Chocolat a strawberry and black pepper (Read all about this divine chocolate here). The result was simple yet elegant and as my husband noted two cupcakes together are more man-sized!  Another review on Hotel Chocolat will be coming this way shortly.

I Heart Rocky (Story Time – if you don’t do stories hurry on down for the instructions)

As any respecting parent should do on holiday I forced my Son to partake in two walks with me per day which he throughly enjoyed after protesting and sulking for at least twenty minutes each time.  In the mornings we would venture off towards Cornborough Beach for a spot of rock and pebble hunting.  On the last day we finally found a rock with a funny face for my best friend and a heart shaped one for my Husband after a week long search.  

Instantly I went into ‘be prepared’ Girl Guide mode and pulled out a carrier bag to put the prized treasures in, well you never know when you might need a carrier bag even on a cliff top walk.

As we had been succesful we called it a day and jubilantly bounced back up the steep and rugged hill, battling the wind as we went. My happiness was fuelled with excitement of finding shaped rocks as it is always the little things that do it for me.  My Son’s happiness was because he no longer had to search for stupid shaped rocks and could go back and play on the Wii in peace.

Towards the top of the hill my Son searched out my other hand to hold and I took a sharp intake of breath and smiled.  As he is nearly a teenager this struck my heart strings and reminded me of years gone by that I miss. Sighing with happiness I swung the bag in time with my steps until on the backward swing the bag split and rocks tumbled in all directions back down the hill. We laughed as we ran after them clomping down the hill noisly in our wellies and we managed to rescue the heart and Rocky.  I was so determined to take them home that mere lack of bag did not deter me and I carried them both like a small rock child the whole two miles home taking comfort in the fact that at least this one did not complain. Coffee and cupcakes greeted us at the apartment which was a good job as my arms were locked in rock holding position but luckily I found this worked in my favour for plate to mouth movement..

Finally – here are the instructions!

Ginger cupcake recipe ( my own adaption )

200g self raising flour / cake flour
200g softened butter
200g dark muscavado sugar (or dark brown sugar)
4 medium eggs at room temperature
5 tsp ground ginger
1 tsp cinnamon
1 tbsp golden syrup
1 tbsp black treacle
1 tsp homemade vanilla extract (or shop brought)
5 pieces of stem ginger (approx 50g)

1. Preheat the oven to 170 / Gas 4 / 150 fan and line a muffin tin with large cupcake / muffin cases
2. Cream butter and sugar together until light and fluffy (approx 5 mins it will begin to pale in colour)
3. Add two eggs to the creamed butter and sugar and mix to combine fully
4. Add half the flour and mix until it is incorporated
5. Repeat with the remaining eggs and flour
6. Add the ginger, black treacle and golden syrup and mix to combine fully
7. Divide the mixture between the muffin cases ( I always use a cookie scoop to get the right amount)
8. Wash the stem ginger under the tap and cut into small pieces
9. Sprinkle the pieces of stem ginger onto the top of the cupcakes evenly

Bake for 20 – 25 minutes until golden, springy to the touch and a skewer or cake tester is clean when removed

White Chocolate Buttercream

100g butter
200g icing sugar
100g white chocolate ( I used Belgian)
100ml double cream

Instructions
1. Pour cream into the pan and bring slowly to a boil
2. Immediately pour cream over the white chocolate and stir gently until the chocolate has melted
3. Leave the chocolate mixture (ganache) to cool
4. Beat together the butter and icing sugar until fluffy. Once the chocolate has cooled to about body temperature add to the butter mixture and beat together until smooth.
5. Add the mixture to the top of the cupcakes either using a palette knife or a piping bag and get creative!

Westward Ho! you have my heart and I will be back x