50th Birthday Chocolate Cake

Also known as Numbers cake or letter cake or Alphabet Cake. This cake is super trendy on Instagram in 2018. Usually is a tart based cake with delicious mascarpone cream, decorated with fresh fruits, meringue, flowers and more. This cake is perfect for birthday or any special occasions.

I decided to make a chocolate cake for this occasion.

 

Vegan Cinnamon Sugar Apple Cake

This easy Vegan Apple Cake is made with fresh ingredients that come together quickly. No need to fuss with frosting.....a simple sprinkle of cinnamon sugar is all the bling it needs!!

Light and fluffy vegan apple cake. Packed with fresh apple flavour and absolutely divine served warm with vegan pouring cream or vegan ice cream.

It has all those gorgeous fall flavours like cinnamon and nutmeg and it's topped with a cinnamon sugar combination that creates the most delicious caramelized crust on top of this cake.

Ingredients:

For the Apple Cake:

• 312g  (2½ cup) plain flour 
• 300g (1½ cup) light brown sugar 
• 1½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 240ml (1 cup )vegan buttermilk ( 1 tbsp lemon juice + soy milk)
• 80ml (1/3 cup) vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 2 tbsp applesauce
• 188g (1½ cup) granny smith apples, peeled and chopped

For the Cinnamon Sugar Topping:

• 100g ( ½ cup) granulated sugar
• 1 tsp ground cinnamon
• 15g vegan butter, softened

Serving:

• vegan pouring cream or vegan ice cream

Method:

Preheat the oven to 160ºC. Grease a 9x13 dish and set aside.

Sift the flour into a mixing bowl and add in the brown sugar, baking soda, salt, cinnamon and nutmeg and mix together.

Prepare your vegan buttermilk by adding 1 tbsp fresh lemon juice to a measuring cup then adding soy milk up to the 1 cup line. Leave it for 5 minutes to allow it to curdle.

Add the vegan buttermilk, oil, vanilla, apple cider vinegar and applesauce to the mixing bowl and mix well. The batter will be thick.

Add the chopped apple pieces and fold in.

Prepare the cinnamon sugar topping  by adding the sugar and cinnamon to a bowl and mixing together. Then add the softened vegan butter and mix it in until well combined and the mixture is crumbly.

Sprinkle over the top of the cake.

Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Serve warm with vegan pouring cream or vegan ice cream.

Lemon Chiffon Cake

Chiffon cakes are not only tall, light and airy but they are also incredibly rich and tender. The height comes from the whipped egg white, and the moist crumb is the result of a few egg yolks and vegetable oil.

Chiffon cakes are some of the most beautiful cakes you will find in a bakery case. They may not have multiple layers or fancy frosting, but they are classic cakes that are always crowd-pleasers. That makes this delightful lemon chiffon cake recipe the perfect addition to your baking repertoire.

The key to a successful chiffon cake is perfectly whipped egg whites. When you lift the beater from the bowl they form peaks that yield with gravity. Once you have these beautifully whipped egg whites, make sure they retain air as you incorporate them into the rest of the chiffon cake batter.

Like an angel food cake, which is very similar in appearance, this lemon chiffon cake is baked in a round tube pan. The pan should be degreased, allowing the cake "to climb" the sides of the pan as it rises. Once baked, the cake should stick to the sides of the pan. When you invert the pan and allow the cake to cool, it won't fall out of the pan. When ready to ice and serve the cake, simply run a knife along the outside edge of the pan and it will release itself beautifully.

Ingredients:

• 5 eggs, separated ( about 50g each w/o shell)
• 120g sugar, divided
• 3 tbsp vegetable or sunflower oil
• 2 lemons, zested and juiced
• 75g cake flour*
• 1 tsp baking powder
• 2 tbsp icing sugar, for sprinkling on the cake

Method:

You will need a 7" chiffon cake pan.  Do not grease the mould.  Preheat oven to 170ºC/160ºC for fan assist oven.

Separate the eggs to yolks and whites. Egg yolks in a large bowl and egg whites in the stand-mixer. In the bowl with egg yolks add half of the sugar and whisk until pale yellow.

Add 3 tbsp vegetable oil and zest of 2 lemons. Add 4 tbsp lemon juice to the egg mixture and whisk well.

Sift 75g cake flour and 1 tsp baking powder into the egg mixture. Whisk until totally incorporated and make sure there are no lumps.

In a stand mixer, whisk the egg whites on medium low speed until opaque, foamy and bubbly. Increase the speed to high and add in the sugar slowly in small increments. It takes about 2-3 minutes until stiff peaks form. To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over.

Using a whisk, fold in 1/3 of the egg whites in the batter until the mixture is homogeneous. Fold in the rest of the egg whites in 2-3 increments and mix gently until the mixture is homogeneous.

Pour the batter into the ungreased 7" chiffon cake pan in the same location to prevent from forming more bubbles.

To prevent or remove air pockets before baking, run a skewer or spatula through the batter and then drop the pan gently on the kitchen worktop a few times.

Bake for 35-40 minutes or until a skewer inserted comes out clean and the top of the cake springs back when gently pressed. 

As soon as you take out the cake pan from the oven, drip it gently on the kitchen worktop to stop shrinking. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Let it cool completely.

To remove the cake, run a thin sharp knife around both the outer and inner edge of the cake. Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate.

Dust with icing sugar on top, if you like, and enjoy!

Note: For home made cake flour:

For every 1 cup of plain flour, remove 2 tbsp of plain flour

Add 2 tbsp of cornflour for every 1 cup of plain flour. Basically you are replacing the 2 tbsp of plain flour taken out.

Sift 4-6 times and it is ready-to-use cake flour

1 cup cake flour =120g

Sourdough Blueberry Crumb Cake

This sourdough blueberry crumb cake is one of my favourite ways to use up sourdough discard. It's easy and delicious!. It's pretty easy to make and it's perfect when you need a sweet addition to breakfast, or something delicious to take to a gathering.

This is such a fabulously tasty way to put your leftover starter to good use-you will not believe how delicious this coffee crumb cake is.  

You can also use other fruit in place of the blueberries, such as raspberries or blackberries.  Make sure to add this cake to your sourdough discard recipes!

This is an easy cake using the "all in one" method. You can use a hand mixer or a stand mixer to make the batter.

Ingredients:

Streusel Topping:

• 6 tbsp plain flour
• 6 tbsp demerara sugar
• 70g cold butter, cut in to cubes
• 2 tsp cinnamon, plus extra for sprinkling over cake
• pinch of salt

For the cake: 

• 240g plain flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• ¼ tsp salt
• 200g sugar
• 115g butter, softened
• 2 eggs
• 230g sourdough starter
• ¼ cup milk
• 1 tsp vanilla extract
• 200g blueberries, divided
• 2 tbsp demerara sugar to sprinkle

Glaze:

• 100g icing sugar
• juice of ½ lemon
• 1 tsp vanilla extract

Method:

For the streusel crumb topping: Put the flour, sugar, butter, cinnamon and salt in a small bowl. use your fingers to rub together until the mixture looks like crumbs. Squish some of the crumbs together to make bigger clumps. Set aside while you prepare the cake.

To make the cake: Preheat oven to 170ºC/160ºC for fan assist oven. Lightly grease a 9 inch square cake tin and line with baking paper.

Put the flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Stir together to mix the dry ingredients.

Add the butter, eggs, sourdough starter, milk and vanilla extract. Start beating on low speed the increase speed to high and beat well until the batter is smooth. make sure to scrape the bottom and sides of the bowl with spatula halfway through.

Spread half the cake batter un the prepared cake tin. Scatter with half the blueberries and a little demerara sugar. Top with the remaining batter, carefully spreading over the fruit and levelling.

Top the cake with the crumb topping and scatter the remaining blueberries. Sprinkle with the demerara sugar and sprinkling of cinnamon.

Bake for 50 minutes to an hour, tenting the cake with foil if it is browning too quickly. The cake is ready when well risen and golden and the crumb topping is crisp.

Cool the cake in the tin for 20 minutes then lift onto a wire rack to cool completely, lifting by the overhanging paper.

To make the glaze: Mix the icing sugar and juice of half lemon in a bowl, adding more lemon juice as needed until you have a pourable glaze the consistency of maple syrup or honey. Use a spoon to drizzle the glaze over the cake.

Slice the cake into squares and serve with a cup of coffee or tea. You can also serve warm with a little whipped cream, custard or vanilla ice cream for dessert.

Rhubarb and Ginger Loaf Cake

This rhubarb and ginger loaf is a real must-make if you love refreshing, spicy and fruity flavours. Rhubarb and ginger loaf cake is the perfect summer treat. Both comforting and fresh in one bite, it encapsulates the true flavours of the warmth months.

This rhubarb and ginger loaf cake is quick and easy to make. The sponge has hint of ginger and is speckled throughout with warming chunks of stem ginger and tangy rhubarb. Delicious served with morning coffee or afternoon tea.

If you are after an easy cake recipe to offer family and friends as mid-week treat, then look no further-a simple loaf cake could just be what you need! Not only undoubtedly yummy, they are also incredibly easy to make. This is the cake I knew I would be making again and again. Also, try out other spices with the ginger if you are feeling adventurous. Cardamom, cinnamon and caraway would also work well.

Ingredients:

• 200g rhubarb, trimmed weight
• 1-2 ball stem ginger, finely chopped
• 175g butter, softened at room temperature
• 175g golden castor sugar
• 3 large eggs
• 200g self raising flour
• 1 tsp ground ginger
• 2 tbsp milk
• demerara sugar for sprinkle

Method:

Preheat oven to 190ºC/170ºC for fan assist oven. Lightly grease and line a 2lb loaf tin.

Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into a small dice.

Beat 175g butter and 175g sugar together with electric beater until very pale and fluffy.

Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g self-raising flour with the last egg.

Add the chopped stem ginger, then sieve in the remaining flour and 1 tsp ground ginger into the bowl. Fold in along with 2 tbsp of milk.

Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.

Bake in the centre of the oven for about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.

Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Man Sleeping on Sofa Birthday Cake

Know anyone that always fell asleep while watching tv? Then this cake is for that person! 

The man sleeping on sofa cake is made in a 30cm by 25cm rectangular cake tin. I made a vegan chocolate cake for this cake. 

Then cut the cake to form a sofa. Half of the cake was used for the seat of the sofa and the rest was used for the back of the sofa and the arm rest. 

Once the cake resemble a sofa, split all the cake pieces in half. I sandwich the cake with some chocolate ganache. Attached some toothpicks for support for the back of the sofa and the arm rest and spread the remaining all over the cake. Let it set before cover with fondant. Cover the sofa with black fondant. I choose black to match the sofa at home. I also cut the fondant to make the small cushions

Homemade Blackberry Liqueur (Crème de mure)

Easy!!! It's simply a combination of blackberries, red wine, sugar, water and vodka. You simply mash a quantity of clean berries and then leave them to macerate for a couple of days with a bottle of red wine. Use a medium bodied wine such as Merlot, Shiraz or Tempranillo

Most of the liqueur I have made have three components: vodka or gin, sugar and fruit. Limoncello is made from rind, vodka and sugar and the sloe gin is made combining sloe with gin and sugar. This one? Totally different. I researched several recipes and it seems there is s tossup between using brandy or red wine. I chose red wine because I imagine that wine and berries would taste amazing but also I thought it would produce a deep, rich colour and I was right!

The biggest difference between tis recipe and other liqueur recipes is that there is no time requirement like they have before the liqueur is ready to drink. In other liqueur that I made, the fruits has to steep in the vodka or gin for several weeks but not this blackberry liqueur.

What I love about these liqueurs are how versatile they are. Use them in cocktails, serve chilled as an aperitif, or simply over ice topped champagne or sparkling soda. 

                                Cheers!!!

Ingredients:

• 700g blackberries
• 1 bottle red wine, medium bodied (standard 750ml size bottle)
• 300g sugar
• 120ml vodka or gin

Method:

Put the blackberries in a large glass or ceramic bowl and pour over the red wine. Use a potato masher to mash the berries and release the berries.

Cover with a clean towel and leave it macerate for 48 hours in a cool place*. Give the berries a little mash every now and then if you remembered!

Strain through a wire mash sieve to remove the berries, then strain again through cheese cloth to ensure all seeds etc are out.

Pour into a a large saucepan and add the sugar. Bring to a gentle simmer on a medium heat, stirring until the sugar is dissolved. Simmer for 8 minutes.

Remove from heat and stir in the vodka or gin, and then leave to cool completely.

Pour into clean, preferably sterilised, bottles.

Store in cool, dark place. It can be enjoyed immediately, but will keep almost indefinitely if in a sterilised bottles. 

Note: *

If you live in hot climate and don't have a cool area in the house, then keep in the fridge.

Can use frozen berries but need to defrost them first.

Vegan Roast Beef

Roast beef is a classic part of British cuisine and here is where heritage meets innovation. The perfect centrepiece for a family Sunday roast, vegan style !!!

Grab the gravy, the trimmings and  put together some vegan Yorkshire  puddings and you are good to go. Also essential for the festival season. You can enjoy this Christmas without compromise.

Ingredients:

• 250g wheat gluten
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 small beetroot, pureed with 250ml water
• 5 tbsp mustard
• 1 tbsp maple syrup
• 3 tbsp tahini or smooth peanut butter
• 300ml white wine 
• 250ml vegetable broth
• 1 onion, halved
• 1 carrot, peeled and chopped
• 2 cloves garlic
• some oil for frying

Method:

Put the wheat gluten and all spices up to and including salt in a food processor and blend.

Add the pureed beet, 1 tablespoon mustard and tahini and blend until a homogeneous dough is formed.

Knead the dough for 3-4 minutes and then form into a shape of a roast.

Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides.

Add white wine, broth, onion, carrots and garlic cloves and simmer on low heat with the lid half close for 90 minutes.

Add a little broth from time to time if necessary and turn the roast 2-3 times.

Once the roast is ready, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust.

Blend the vegetables and the remaining liquid and uses as a sauce.

Cut the roast into thin slices and serve immediately.

Vegan Wedding Cake

Blimey !!! Taken my cake baking skill to the next level. I make a wedding cake ! My first very own three tiered wedding cake. To top it all it is a vegan wedding cake.  And it was a cuhhh-razy  experience to say the least.

Let's talk about it.  Agree to help a friend out for her wedding cake is what I call adventure. I knew what kind of filling I was going to do, what kind of cake flavour, frosting, etc. Everything was planned out to a T. 

Because I never bake a 12 inch cake before, I decided to do a cake tasting 2 weeks before the wedding. The 12 inch cake was a vegan vanilla sponge, the middle tier was a vegan lemon cake and the top tier was a vegan chocolate cake. After the cake tasting the bride decide to make the middle tier vegan chocolate cake and the top is vegan lemon cake for the wedding day. We decided on semi-naked cake because it's what I am most familiar with. 

hen cake the dreaded dowels. This was the hardest part for me. I purchase the plastic dowels from PME. The location where the dowels stand and how many are required for each tier is a painstaking as you want to make sure that the cake stands throughout the wedding!

After the dowels, it was pretty much smooth sailing. I was nervous about assembling the tiers, but with the help of my friend Gina, it turned out to be pretty simple. We assembled the cake at home and make a marking on the cake board to make sure we get it at the right angel we wanted on the wedding day. We remove the tiers once we are happy with the stacking.

We decided to assembled the cake at the wedding venue. We transport each cake in a box. As our finishing touches are fresh flowers, I manage to cut some from my garden. The top bunch are the pale yellow/orangey roses that I cut from my garden together with the off pink hydrangea. Finish up with some wild flowers from the fields. 

All and all I am super proud of myself !!