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Hippy Rave Cake

This cake was made for my brother's birthday any one who knows my brother would understand this cake ha!

it was based on a (yes you guessed it) Hummingbird bakery recipe, the original cake is a 3 layered cake which is sometimes referred to as a princess cake.

It was easy to make, I baked the cake the night before so it was completely cooled down making it really easy to cut into 3!

The recipe is :

Quantity for ALL THREE layers (if you want to make it in one go):
360 grams plain flour
360 grams castor sugar
4 1/2 teaspoon baking powder
120 grams unsalted butter, at room temperature
360 mL whole milk
3 eggs
3/4 teaspoon vanilla extract

Vanilla frosting:
500 grams icing sugar
160 grams unsalted butter, at room temperature
50 mL whole milk
1/2 teaspoon vanilla extract

I added a few drops of baby blue food colour, the choice is yours colour wise!

1.Preheat oven to 170°C/340°F.

2.Beat together flour, sugar, baking powder and butter on a low speed until the ingredients are mixed in a sandy texture.

3.Gradually pour in half the milk and beat until incorporated.

4.In a separate bowl, whisk together egg/s, vanilla extract and the rest of the milk briefly and then pour into the flour mixture.

5.Continue mixing for a couple of minutes until the mixture is smooth.


6.Bake in pre-heated oven for about 20-25 minutes. The cake is done when light golden brown on top and a skewer comes out clean.

7.Leave to cool slightly before removing from cake tin to completely cool on a wire rack.

8.For the frosting, beat the icing sugar and butter together on low speed until combined.
Combine the milk and vanilla extract in a separate bowl and add to the butter mixture slowly. Once all the milk has been added, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (at least 5 minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.
If you’re making blue frosting, add a couple of drops of blue food colouring and continue beating.
Place the bottom cake layer on a plate or cake stand. Cover it with a thin layer of frosting, then add the second layer on top. Cover with frosting and add third layer. Cover the entire cake with the remaining frosting and decorate as desired.

This cake went down a treat as its appearance is very appealing and it tastes lovely too :)

Treats With a Twist

At the Nunney fayre I also came across this stall Treats with a Twist, this stall sells loads of beautifully wrapped sweets and treats all at a very reasonable price. The lady behind this even holds sweet buffets and chocolate parties.

She is based in Bristol
The link to her website is www.treatswithatwist.co.uk

Bry's Cupcakes

At the weekend I went to a local village fayre in Nunney which is in Somerset. I came across some lovely looking cupcakes. Bry's Cupcakes are based in Westerbury!

Here is a link the their website

www.bryscupcakes.co.uk



and here are some images of their cakes




I tried a raspberry with a white chocolate icing and a lemon one, both cupcakes had a light fluffy sponge, the raspberry one had a raspberry jam centre. The icing on both was generous but extremely light!

Marshmallow & Butterscotch bars

This is yet another recipe from The Hummingbird Bakery, I can't get enough of this book it's called "Cake days" and it's the best cook book I own and I have a fare few!

Here is the recipe and method
For the base
150g flour
40g icing sugar
120g unsalted butter, softened

For the topping
100g pink and white mini marhsmallows
210g caster sugar
150g soft light brown sugar
190g golden syrup
70g unsalted butter
60ml double cream
1 teaspoon vanilla essence
60g crunchy peanut butter
30g mixed chopped nuts (I only had pecans so went with that this time)

Preheat the oven to 170C; grease and line a 22cm x 31cm baking tray.
Mix the ingredients for the base until a dough forms (by hand or with an electric mixer using the paddle attachment).
Press the dough into the prepared baking tray, making a slight lip around the edge and bake for 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.
Place the marshmallows on top of the baked base, spreading them out evenly.
Place both types of sugar with the golden syrup and 240ml of water and bring to the boil.
Allow the mixture to boil until the sugar reaches the soft-ball stage (see notes below and picture above).
Remove from the heat and stir in the butter.
Bring the butterscotch back up to the boil and allow to bubble away for approximately 3 minutes.
Take the pan off the heat and stir in the double cream, vanilla essence and peanut butter.
Stir continuously until the peanut butter has melted.
Pour the mixture on to the base and sprinkle the chopped nuts on top.
Allow to set at room temperature for a few hours or preferable overnight.
Slice into bars and serve.
These bars are lovely great for picnics!

Elderflower cupcakes

Elderflower is a light summery flavour, I wanted to see if I could use it in cupcakes.
I found a recipe on the Internet as I always use recipes from The Hummingbird bakery I wanted to use something different!,
The recipe I used was on www.goodtoknow.co.uk
This website has loads of good recipes

I personally didn't like this recipe as the cakes came out a little to heavy almost like banana bread. It's all trial and error!