Birthday Celebrations

Yesterday I turned 21. We celebrated over the weekend, Saturday we had afternoon tea. Everyone made or bought something, there was so much food I didn't think we would manage all the food but we only had a few leftovers which have since been demolished. 

I made mini quiche bites and raspberry and blueberry cream tarts. We feasted on mini sandwiches, cheese scones, nibbles and plently of cakes. I was perfect to spend some time with my family over good food. It was just perfect.

I woke up to breakfast in bed. I opened my presents, all of which were beautiful and then ate eggy bread, washed down with a cup of tea. Then yesterday I decided that it would be nice to head out somewhere for a meal. After being veggie for over 10 years this year I decided to go back to meat so the obvious choice was carvery. We headed out to a little pub right by the sea and ate and ate.

 A roast dinner, strawberry sundae and glass of rose later we headed back to my mums. For more food and this time it was this amazing cake! Every year my mum makes a special cake and this year she decided to make a "21 years of sweets cake". It was covered in so many sweets. It was just amazing. We had another slice and finished off bottle of pink fizz. 

It has been really lovely, spending time with my family and I've now got a week off work to spend time doing the things I've been meaning to do for a while. I can't wait.

Happy Birthday! Funfetti -sprinkle cake.

I can't believe this little old blog of mine is now two. Two years ago today I made a  New Years resolution to start this blog and I'm pretty sure I've come on leaps and bounds since then. My header was an illustration of me drawn by my friend, I knew nothing about html coding and I was shooting JPEGS. I think I've learnt a few things since then, but I know that there is still masses to learn and I can't wait. I'm hoping to make my blog bigger and better than ever this year, so I hope you'll stick around to see what happens.

This blog has taken me places I never thought I'd go, work with brands I could only dream of working with and I've loved every single minute of it. And to you, my lovely lovely readers, where would I be without your love and support so I thank everyone of you.

 Now enough of the mushy stuff and time to celebrate how you should celebrate any birthday. With cake. With sprinkle cake. With sprinkle cake with sprinkles on the inside. I knew you couldn't resist!

I made this cake way back in December and today seemed the perfect time to share it. 

For the cake:

240ml whole milk

4 large egg whites

1 whole egg

2 tsp vanilla extract

315g self-raising flour

300g caster sugar

1tbsp + 1tsp baking powder

Pinch of salt

170g butter

Lots of sprinkles

For the icing:

375g butter

400g icing sugar

3tbsp milk

1tbsp vanilla

Sprinkles

Preheat oven to 160C fan. Grease, line with parchment, butter and flour two round 8-inch pans.

In a medium bowl or measuring cup, combine and stir the eggs, 1/4 of milk, vanilla and the vanilla extract. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for 30 seconds.

Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition. Gently stir in the rainbow sprinkles, until just combined.

Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the centre. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.

Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium. The butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.

Best used right away (for ideal spreading consistency).

Cover the cake with a final layer of frosting. Sprinkle until your heart's content!

Hope you enjoy!

The cliche cake!

Ahhhh the cliche cake. The one that's been on every social media outlet. But one you have to make a least once. This was for my sister in laws birthday, and for a celebration cake it works perfectly. The cake underneath is a rich, yet not to sickly chocolate cake. I've topped it with chocolate butter cream and then decorated it with chocolate fingers and a giant tube of smarties. 

It's perfect for a party!

Adapted from Hummingbird Bakery, Home Sweet Home.

for the cake

120g unsalted butter – softened

300g caster sugar

3 large eggs

115ml buttermilk

40ml sunflower oil

1 tsp vanilla extract

160g plain flour – sifted

70g cocoa powder – sifted

1 1/2 tsp baking powder

1 tsp salt

for the icing

300g icing sugar, sifted

100g unsalted butter, at room temperature

40 cocoa powder, sifted

40ml whole milk

for decoration

1 pack of milk chocolate fingers

1 pack of white chocolate fingers

giant tube of smarties

Preheat the oven to 170°C and line 2 20cm sandwich tins with baking paper.

In a freestanding electric mixer with the paddle attachment cream the butter and sugar together until light and fluffy.

Add the eggs one at a time.

In a jug, mix together the buttermilk, oil and vanilla extract by hand.

With the mixer on a medium speed pour in the buttermilk mixture in a slow steady stream. The mixture might split at this point, but don’t worry as it will come back together.

Sift the dry ingredients together in a medium bowl then add to the batter. With the mixer on a medium speed, mix well until all the ingredients are incorporated and the mixture is smooth

Divide the batter evenly between the 2 prepared tins and bake for approximately 30-35mins

Allow the cakes to cool completely before removing from the tins.

Beat the icing sugar, butter and cocoa powder together until the mixture comes together and is well mixed. 

 Add the milk to the butter mixture a couple of tablespoons at a time.  

Once all the milk has been incorporated, beat until the frosting is light and fluffy, at least 5 mins.  The longer the frosting is beaten, the fluffier and lighter it becomes

To assemble, spread a small layer of icing on top of one of the cakes. Place the other cake on top of this one. 

Scoop all the remaining icing on top of the top cake and cover completely. Make sure the sides are well covered too.

Arrange the chocolate fingers around the cake. And sprinkle the smarties on the top.

Finish off with a pretty ribbon and there you go. A perfect party cake.

Lately #18

I've been feeling under the weather again, but things brightened up. I celebrated my 20th Birthday yesterday and was blessed with lots of wonderful gifts. I haven't posted them all as I didn't want this post to be too long. I brought some new tea towels to use a backgrounds too. 

I treated myself to a Cath Kidston bag. I am now the proud owner of two! My mama also baked me this beautiful cake. With ganache. It is delicious. 

♥

Red Velvet Cupcake Recipe!

So today is my 20th Birthday and what better way to celebrate than with my favourite cupcake of all time. Red Velvet! It's soooo tasty and cream cheese frosting is my ultimate frosting. So here's the recipe:

Adapted from the Hummingbird Bakery.

Ingredients:

60g unsalted butter at room temperature

150g caster sugar

1 egg

20g cocoa powder

40ml red food colouring

½ tsp vanilla extract

120ml buttermilk

150g plain flour

½ tsp bicarbonate of soda

1½ tsp white vinegar

For the frosting:

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese, cold

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the butter and the sugar in a bowl and mix together (I used a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Slowly add the egg and beat until everything is well incorporated.

3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Slowly pour in half the buttermilk.

4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again and beat until you have a smooth, even mixture. Add the bicarbonate of soda and vinegar. Beat until well mixed.

5. Spoon the mixture into 12 paper cases until two-thirds full and bake in a bun tin, in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

6. Make the frosting by beating the icing sugar and the 20g of the unsalted butter together until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

7. Top or pipe the cream cheese frosting on top of your cupcake. 

8. Shovel the cupcakes in until your ready to burst! Hey it is my birthday!

♥