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Naked Lemon Cake

Posted on November 5, 2018 in Cakes

Do you need to make a showstopper cake but don’t have enough time….? If so why not try Nude Cakes!

Nude Cakes are light, fluffy, moist and ready to decorate as soon as they’re delivered to your door. The sponge and fruit cakes come in square or round shapes and are available in a variety of flavours and sizes.

I was lucky enough to be sent a beautiful lemon cake to decorate. Can you believe it only took me all of 20 minutes to ice and decorate. I used the ‘naked’ style to ice the cake and decorated it with some beautiful roses to give it a rustic style.

The cakes are perfectly baked using a traditional recipe to give that home-made flavour and finish, perfect for any celebration.

If your interested in purchasing a Nude Cake I’ve got a special 10% discount code that can be used on all products. Simply use the discount code ‘ncfriends-er’ at the checkout! 

 

Naked Vanilla Layer Cake with Chocolate Drip

Posted on October 8, 2018 in Cakes

Doves Farm are celebrating their 40th Birthday this week so it gives me the perfect excuse to bake another cake! Not any cake but the BEST vanilla cake!!

There are a number of recipes claiming to be the best Vanilla cake but I believe at last I have found it! This recipe gives you a super light and moist cake yet is stable enough for you you to stack and layer with buttercream without crumbling everywhere.

Another great perk to this recipe is that you can make it all in one bowl! So yes, less mess and tidying up.

The secret ingredients in this recipe are the Doves Farm Organic Plain White Flour and the buttermilk, which makes the sponges moist and light.

While buttermilk can be found is most supermarkets nowadays don’t panic if you can’t find any as it’s very easy to make your own buttermilk at home using milk and lemon juice. To every 250ml of milk you add a tablespoon of lemon juice. It’s that simple!!

One other thing I love so much about this vanilla recipe is that it bakes sponges that cool with a flat top. This means no more waste when having to trim off the top of cakes that have risen and domed.

Naked Vanilla Layer Cake with Chocolate Drip
Serves 10
This now is the only vanilla cake recipe I use! The cake sponge is super soft, buttery and moist. Its super easy and tastes delicious!
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Prep Time
10 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
40 min
Total Time
1 hr 30 min
1008 calories
145 g
104 g
45 g
10 g
26 g
277 g
444 g
110 g
1 g
15 g
Nutrition Facts
Serving Size
277g
Servings
10
Amount Per Serving
Calories 1008
Calories from Fat 392
% Daily Value *
Total Fat 45g
69%
Saturated Fat 26g
131%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 104mg
35%
Sodium 444mg
19%
Total Carbohydrates 145g
48%
Dietary Fiber 2g
8%
Sugars 110g
Protein 10g
Vitamin A
23%
Vitamin C
1%
Calcium
14%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the cake
  1. 415g all-purpose flour
  2. 600g granulated sugar
  3. 2 1/2 tsp baking powder
  4. 1 tsp salt
  5. 225g unsalted butter, room temperature
  6. 2 tsp. vanilla extract
  7. 7 egg whites
  8. 360ml buttermilk, room temperature
  9. 28ml vegetable oil
For the buttercream
  1. 200g unsalted butter, room temperature
  2. 450g icing sugar
  3. 1/2 tsp salt
  4. 2 Tbsp milk
  5. 1 Tbsp vanilla extract
For the chocolate ganache
  1. 100g dark chocolate, finely chopped
  2. 75g double cream
Instructions
  1. Preheat oven to 175°C. Line four 7 inch pans with baking paper and grease with non-stick cooking spray
  2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
  3. Beat the room-temperature butter slowly into the dry mix, on a low speed. Mix until there are no longer any large chunks of butter remaining and the mixture becomes crumbly.
  4. Pour in egg whites, and buttermilk on a low speed. Add in vanilla and oil, and mix until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about a minute. 

Divide batter evenly between the prepared cake pans. If you like you can use a digital kitchen scale to weigh and ensure they all have the same amount of batter. This will guarantee all your layers will be the same height.
  5. Bake for 35-38 minutes or until a skewer comes out clean. Allow cakes to cool for 10 minutes, then release from the pans and cool on a wire rack.
  6. To make the buttercream beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the icing sugar and milk.
  7. Once fully mixed, add in the vanilla and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
  8. To decorate place the 1st cake layer on your cake stand, cake board or serving plate. Spread 2-3 tablespoons of buttercream evenly on top.
  9. Top with 2nd cake layer and evenly cover the top with another 2-3 tablespoons of buttercream.
  10. Top with the third cake layer. Spread the remaining buttercream on top and all around the sides using an Pallet knife. Use a cake scraper to smooth out the frosting on the sides of the cake.
  11. To make the chocolate ganache drip put the dark chocolate in a bowl and heat the cream in the microwave for a minute. Pour the cream over the chocolate and leave to melt for 5 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable but not too runny. Using a spoon slowly drip the ganache down the sides of the cake.
  12. Top off with strawberries or any other decoration.
  13. Refrigerate the cake for 2-3 hours or up to 1 day before slicing and serving.
beta
calories
1008
fat
45g
protein
10g
carbs
145g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Doves Farm kindly asked me to create and bake a celebration cake in which I was given some Doves Farm products and a £10 gift voucher in order to do so.

Chocolate Easter Cake

Posted on March 20, 2018 in Cakes

Chocolate is the treat of Easter, and this chocolate Easter cake is no exception. Moist and moreish, this cake will have everyone asking for seconds and fighting over the cute chocolate eggs on top.

I set myself a task this Easter, I wanted to create a easter-y cake which looks much harder than it is, because Easter seems to take me by surprise every year and I’m always a little disorganised. It’s taken a bit of thought, but in celebration of all things egg related, I’m excited to bring you this cake which is super fun!

To half the time of the recipe I have used my favourite Cake Kit by Greens.They have recently just launched a brand new Easter Cake Kit to help you to bake at home with your families this Easter.

The Chocolate Egg Cake Kit couldn’t be any easier to use. All you need to do is add 2 eggs to the cake mix to create a moist a tasty base, then mix butter and water to the frosting mix, which you add to the top of the cake. Then all you need to do is add the chocolate eggs in any way you like to complete the cake. At only £1.95 per box, this cake mix is affordable and easy to bake! Alternatively, if it’s not a cake that you want to make, you can use your imagination to make a different type of tasty treat, such as cupcakes or muffins.

The cake mix makes a beautiful soft velvety moist chocolate cake with a sweet whipped icing… trust me you will want to go back for more!

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Sticky Banana Cake

Posted on March 2, 2018 in Cakes

This Sticky Banana Cake is a beautiful dessert perfect for special occasions or even just because…

The brown sugar and butter combined with the natural banana flavor creates an irresistible topping that oozes ooey gooey deliciousness in every bite!

To make the topping you simply combine melted butter with brown sugar and spread that evenly onto the bottom of your cake pan. Top with sliced bananas and cake batter and bake.

Banana bread is a great way of using overripe bananas, but what if you want to turn your bananas into an Instagram-worthy dessert or an everyday treat instead? This brown sugar-glazed, cinnamon-scented sticky banana cake is the most delicious way to bring bananas to brunch or an after-dinner dessert.

Sticky Banana Cake
Serves 12
This Sticky Banana Cake is a beautiful dessert perfect for special occasions. Hands down this has to be one of my favourites so far. Its light, gooey, and those caramelised bananas are to die for. If you love banana cakes then this one is definitely for you.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
698 calories
106 g
98 g
28 g
9 g
14 g
220 g
271 g
69 g
1 g
12 g
Nutrition Facts
Serving Size
220g
Servings
12
Amount Per Serving
Calories 698
Calories from Fat 249
% Daily Value *
Total Fat 28g
43%
Saturated Fat 14g
69%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 98mg
33%
Sodium 271mg
11%
Total Carbohydrates 106g
35%
Dietary Fiber 2g
10%
Sugars 69g
Protein 9g
Vitamin A
14%
Vitamin C
7%
Calcium
18%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the topping
  1. 80g unsalted butter
  2. 150g light muscovado sugar
  3. ½ tsp vanilla bean paste
  4. 4 large bananas
  5. For the cake batter
  6. 240g plain flour
  7. 2 ½ tsp baking powder
  8. 1 tsp cinnamon
  9. ½ tsp ground ginger
  10. 300g golden caster sugar
  11. 120g unsalted butter, very soft
  12. 3 large eggs
  13. 150ml soured cream
Instructions
  1. Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
  2. To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
  3. To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.
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calories
698
fat
28g
protein
9g
carbs
106g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Chocolate Traybake

Posted on February 14, 2018 in Traybakes

This cake is another story. It is absolutely, without a doubt, The Best Chocolate Traybake. Ever. It’s super moist beyond imagination, chocolatey and rich.

The sponge is so soft and deeply flavoured. The icing is silky and yet a little bit fudgy. Then the sprikles, well, do you really need an excuse for sprinkles?

Chocolate Traybake
Serves 16
Rich chocolate sponge topped with a silky chocolate frosting and topped with heart sprinkles, this cake is just the thing to whip up quickly for any type of celebration.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
284 calories
38 g
57 g
14 g
4 g
8 g
92 g
105 g
22 g
1 g
5 g
Nutrition Facts
Serving Size
92g
Servings
16
Amount Per Serving
Calories 284
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
42%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 57mg
19%
Sodium 105mg
4%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
5%
Sugars 22g
Protein 4g
Vitamin A
9%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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FOR THE CAKE
  1. 125 ml full fat milk
  2. 2 tsp white wine vinegar
  3. 250 ml water
  4. 200g soft unsalted butter
  5. 20 g best-quality cocoa powder
  6. 200g caster sugar
  7. 1 tsp bicarbonate of soda
  8. 1 pinch of salt
  9. 300g plain flour
  10. 2 large eggs
  11. 1 tspvanilla extract
FOR THE ICING
  1. 50g soft unsalted butter
  2. 3 tbsp full fat milk milk
  3. 2 tbsp cocoa powder
  4. 150g icing sugar
  5. 1 tsp vanilla extract
TO DECORATE
  1. sprinkles of your choice
Instructions
  1. Preheat the oven to 180ºC and grease and line a shallow 13 x 9 inch roasting tin. Measure out the milk in a jug big enough to take the eggs later as well, and add the vinegar. Stir and leave while you get on with the rest of the cake.
  2. Into a heavy-based saucepan pour the water, then spoon or slice in the butter, and add the cocoa and put over a medium heat - stirring occasionally with a wooden spoon until the butter melts and the cocoa dissolves. Remove from the heat.
  3. Measure the sugar, bicarb, salt and flour into a bowl, and fork to mix.
  4. Add the eggs and vanilla to the ‘buttermilk’ in its jug and whisk well to combine. The eggs should be fully incorporated.
  5. Now, add the dry ingredients to the slightly cooled pan of chocolate mixture, beating well with a wooden spoon or a little whisk, followed by the jugful of wet ingredients. Keep on beating until everything is smoothly combined and pour into the prepared tin and place on a middle rack in the preheated oven.
  6. Measure out everything you need for the icing, but do not mix together until the cake is just out of the oven as the icing sets quickly and the cake needs to be iced while it’s still hot. Make sure your decorations are to hand, too.
  7. The cake needs 20 minutes but it’s always wise to start testing earlier, as ovens do vary. When a cake tester comes out clean, it’s cooked. Sit tin on a wire rack.
  8. To make the icing, melt the butter, milk and cocoa in a medium-sized saucepan over a low to medium heat, keep stirring with a small whisk and do not let boil.
  9. Once everything is melted and smooth, take the pan off the heat and whisk in the icing sugar and vanilla. Keep whisking till all is glossily amalgamated, and a good consistency to cover the cake. Immediately, pour over the waiting cake, spreading it out with a little spatula as you need. Without further ado, add whatever decorations you desire and leave in tin to cool before cutting into shallow squares.
Notes
  1. Make sure all your ingredients are at room temperature before your start.
Adapted from Nigella Lawson
beta
calories
284
fat
14g
protein
4g
carbs
38g
more
Adapted from Nigella Lawson
Forever Baking . . . http://www.foreverbaking.co.uk/
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Pistachio, Courgette & Lemon Cake

Posted on January 28, 2018 in Cakes

I know exactly what your thinking ‘Courgettes in a cake, really?’ But when I took a bite into this beautifully moist and flavoursome cake, I was sold. You’ve got the ‘carrot cake-like’ texture from the courgette, the tangy lemon and the crunchy, slightly salty pistachios – all topped with the sweet and tangy lemon icing. The fact that courgettes are one of your ‘five a day’ is a bonus!

Th courgette keeps the mixture light and moist as well as making it a bit healthier than your average cake. You can make this cake at any time of year, but all citrus fruit is good in the winter and early spring. The courgette adds a brilliant moistness and cuts through the sweetness of this sugary cake.

This cake is beautiful. Its light, its sweet, its fresh. Its oh so moist, but in the best possible way.  

Pistachio, courgette & lemon cake
Serves 15
A light courgette and lemon cake filled with lemon curd, and topped with cream cheese icing and crunchy pistachios
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Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
257 calories
30 g
41 g
14 g
4 g
3 g
86 g
140 g
18 g
0 g
9 g
Nutrition Facts
Serving Size
86g
Servings
15
Amount Per Serving
Calories 257
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 41mg
14%
Sodium 140mg
6%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
3%
Sugars 18g
Protein 4g
Vitamin A
5%
Vitamin C
7%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the cake
  1. 320g courgettes (approximately 2 medium courgettes)
  2. 2 large eggs
  3. 125ml vegetable oil
  4. 150g caster sugar
  5. zest of 1 lemon
  6. 225g self-raising flour
  7. ½ a teaspoon of bicarbonate of soda
  8. ½ a teaspoon of baking powder
  9. 2 or 3 tablespoons of lemon curd, to fill the cake
For the cream cheese icing
  1. 200g cream cheese, softened to room temperature
  2. 100g icing sugar
  3. juice of ½ lemon
  4. 2 or 3 tablespoons pistachios, roughly chopped
Instructions
  1. Preheat the oven to 180C/ 160C fan/ 350F.
  2. Grease and line 2 x 20cm sandwich tins.
  3. Coarsely grate your courgette. Place it into a sieve over a sink to let any excess moisture drain away. Covering the courgette with a paper towel can help the process, but you're not trying to get all of the moisture out so there's no need to squeeze the courgette.
  4. While the courgette drains, put the eggs, vegetable oil, caster sugar and lemon zest into a large bowl. Beat together until light and creamy.
  5. Sift in the self-raising flour, bicarbonate of soda, and baking powder. Mix until combined, then stir through the grated courgette.
  6. Divide the mixture evenly between the 2 prepared tins.
  7. Bake in the centre of the oven for approximately 30 minutes, or until the cakes are risen and golden, and an inserted skewer comes out clean. Leave to cool in the tins for about 15 minutes, then turn out onto a wire rack and cool completely.
  8. Meanwhile, make the cream cheese icing. Cream the cream cheese in a bowl until smooth. Sift in the icing sugar. Add the lemon juice and beat until the icing is smooth and light.
  9. Once the cakes are cool, turn one cake upside down on a plate. Cover with 2 or 3 tablespoons of lemon curd, and top with the other cake.
  10. Top with the cream cheese icing, and sprinkle the chopped pistachios over the top.
Notes
  1. Will keep for 3 days in an airtight tin.
  2. TIP: When making any cake, the less you can stir it the better for a light texture: over-mixing means that the stretchy proteins (gluten) in the flour can become overworked, resulting in a denser cake.
beta
calories
257
fat
14g
protein
4g
carbs
30g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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