Courgette Cake

So now I live in the sticks I have space; space to play, space to relax, space to grown my own.

And grow I have (I'm using the word "I" loosely...hubby may have done it!)

We've had all sorts of things...

Strawberries, raspberries, blueberries, gooseberries, redcurrants, apples, rhubarb, peas, string-beans, carrots, lettuce, spinach, sprouts and herbs. But no courgettes!!

Why?...I have no idea...ask the hubs.

Luckily my gal pal, up the lane, has tonnes of them.

She asked me when she should harvest them, I told her to take her fella up there with his measuring stick! Admittedly I didn't really think that one through, now she's given me a bunch of them and I feel all awkward taking my knife to 'em...ouch!! 

Plus...the hubs gets all moody when I compliment Sammy on her impressive courgettes!! Ha!

Anyhoo...slightly off topic, back to business.

Hubs was really please to come home to this delicious delight after a hard day at work.

The smile makes it worthwhile. 

Recipe

Ingredients

250g self-raising flour

250g caster sugar

250g butter (soft)

3 eggs

½ tsp baking powder

2 tsp poppy seeds

1 tsp vanilla

270g grated courgettes

Preheat oven to 180 / 160 fan / GM4

 Grease and line 2x 20cm tins.

 Place all dry ingredients into a bowl.

 Cream the butter and sugar until light and fluffy.

Add eggs one at a time making sure each is fully mixed before adding the next.

Add the vanilla and poppy seeds.

Fold in half of the dry ingredients.

Fold in the courgettes.

Fold in the rest of the dry ingredients.

Divide equally between the tins and bake for 25-35mins (depending on how wet your courgettes were)

Lemon-pop Buttercream

100g butter (soft)

200g icing sugar

1-2 tsp lemon juice (dependant on taste)

1 tsp poppy seeds

Cream the butter until light and fluffy.

Add the icing sugar a spoon at a time (avoids sugar clouds)

Add the lemon juice and poppy seeds and whip until fluffy.

Lemon Drizzle

150g icing sugar

1 tbsp lemon juice

1 tbsp water

Stir a small amount of liquid into the icing sugar to make a paste

Add the rest of the liquids until you have a good pouring consistency (not too runny)

Place the buttercream on one of the cakes and place the other on top. Drizzle the, er, drizzle, on top letting some of it fall over the edges. Sprinkle on some poppy seeds to finish.

ET VOILA!!

Enjoy the bounty of your harvest.

xx Kat xx

Lindt Chocolate & Strawberry Layer Cake...and a giveaway!!!

Well helloooooo my friends,

I have been lazy.

In the garden.

In the sun. 

No "British" weather complaints coming out of my mouth I can tell you.

Whilst I was enjoying what was left of my maternity leave, I got a very exciting email from the chaps at Lindt asking if I'd like to try some of their new chocolates and host a giveaway for my lovely readers. 

"YES" I say.

Gimme, gimme, gimme

Mmmmmmmm...Lindt (she says with a mouthful)

I had my choice of goodies so I picked the 70% cooking chocolate and the Strawberry Intense. 

When it's hot outside there's nothing better than a light, sweet dessert to finish a meal. 

So I make a stonking great Chocolate and Strawberry Layer Cake! 

YOU ARE WELCOME!!

Here's how you can make you beloved's cry with joy...

Recipe

250g sugar

250g butter

200g self raising flour

50g Cocoa

2 eggs

1 tsp Vanilla

1 tbsp golden syrup

1 tsp baking powder

Dash of strong (cooled) coffee... I used about 15 ml

• Preheat oven to 170/150 fan/GM4 and grease and line 3x 18cm cake tins.
• Cream the butter and sugar.
• Add the vanilla.
• Add eggs one at a time making sure each is fully mixed before adding the next.
• Add the golden syrup.
• Fold in half the dry mixture.
• Fold in the rest of the dry mix.
• Add the coffee.

Divide the mixture equally between the tins and bake for 30 minutes. Leave to cool in the tins then wrap each cake and chill for a least 2 hours.

Icing

250g unsalted butter

460g icing sugar

3 tbsp strawberry jam (no bits)

30ml milk 

• Cream the butter.
• Add the icing sugar a few spoons at a time.
• Add the jam and mix well.
• Mix in the milk until you get an easy, smooth cake covering consistency.

Place one sponge on top of your turntable/plate and frost with a small bit of icing. Place another on top and do the same again. Then do the crumb coat (thin layer of icing all over the cake to catch the crumbs) chill for 1 hour. When the icing on the cake has hardened off you can frost the cake as normal.

Chocolate drizzle

100g Lindt 70% cooking chocolate

100ml double cream.

• Place cream and choc on a double boiler until melted and smooth.
• Leave to cool for a bit then pour over your chilled cake...letting it drip down the sides. 

ET VOILA

If you'd like to win a bar of cooking chocolate and two packs of Strawberry Intense then all you need to do is leave a comment to say what you'd do with them. One comment will be randomly selected next Saturday and the winner will get these...

This is my first giveaway and I'm really excited about it! I can't wait to see all the wonderful things you'll do with this amazing chocolate!

Until next week...

xx Kat xx

Apple Crumble Cake

My favourite dessert is apple crumble...or any fruit crumble for that matter.

I ADORE IT!!

Really hot with vanilla ice cream or cold with hot custard.

Mmmmmmmmm crumble...

Because of my crumble fetish I have worked hard to perfect my crumble topping and by-heck I've gone and done it! Crunchy, sweet (but not too sweet) and not powdery at all.

I had some apples which none of my brood wanted to eat (as they were on the bruised side) so, as I've made crumble loads already, I decided to see if I could turn it into a cake.

The result....?

AMAZEBALLS APPLE CRUMBLE CAKE!!

Here's how you can nail crumble cake too...along with the best crumble ever for a million different sweets!

Cake ~ makes 2 x cakes (or 1 cake and 6 cupcakes...as I did)
4 apples (stewed & cooled)*
200g butter
150g caster sugar
50g soft dark brown sugar
200g s/r flour
2 x eggs
1/2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla
50ml milk

Crumble ~ covers both sponges
200g plain flour
150g butter
125g demerera sugar
1 tsp cinnamon

Always make the crumble first so the cake batter isn't hanging around...

1. Add flour and cinnamon together and mix well.
2. Add the butter and rub into the flour using your fingers (kids love doing this) until it looks like crumbs.
3. Add the sugar and mix in the same way as the butter.
4. Cover and set aside while you make the cake batter.

You can freeze any unused crumble to up to 3 months for your other crumbly projects! Whoop whoop

Cake instructions...

1. Preheat over to 180/GM4/fan 160
2. Grease and line 18cm/7", deep, loose bottomed round tin.
3. Put all dry ingredients in a bowl and mix well.
4. Cream the butter and sugars until light and fluffy.
5. Add the eggs one at a time making sure one is incorporated before adding the next.
6. Add the Vanilla and mix.
7. Add half the dry ingredients and fold in.
8. Add the milk and fold in.
9. Add the remainder of the flour and fold in.
10. Finally fold in the apple mixture.
11. Pour into the tin and flatten off, sprinkle the crumble on top making sure there is even coverage.
12. Bake in oven for 50-55 mins until the top is golden and a skewer comes out clean.
13. Leave to cool.

You can serve this cake warm (not straight from the oven) with ice-cream.

When I first cut into the cake I was shocked at how dense this cake is, but don't worry it's definitely cooked. The thick apple cake plus the crunchy crumble topping was pure heaven on a plate!!

I could seriously marry this cake!!! 

I'm adding this recipe to my weekly Sweet Leftovers Linky List because of the borderline apples used.

I've also sent this over to Ros of The More Than Occasional Baker for this months Alphabakes challenge which this month is the letter "A".

Next month I believe the host of the Alphabakes challenge next month will be Caroline of Caroline Makes, go have a look at the beginning of May to join in or head on over to The More Than Occasional Baker to enter this months challenge.

Also I'm doing the Calendar Cakes blog hop as hosted by Dolly Bakes and Laura Loves Cakes.

       

ENJOY

xx Kat xx

* To stew the apples, place them in a pan with a splash of water. Turn the hob to a medium to high heat and cook until they are mush, stirring regularly. Add dashes of water as you go if it starts to stick to the bottom. I got impatient after about 20mins...stubborn bloody apples...and used my hand blender to get the smooth paste. Don't let your stewed apples get too wet as it will ruin your cake batter. 

Sweet Shop Cake!

Yes...I've caught the Cadbury Fingers bug.

Oh Yes...

We were given one of those finger selection boxes (basically a big box with all 3 types of biscuit) for Christmas, and I ate it... ALL OF IT...in 2 days!!!

Will power...no!

Greedy cow...hell yeah!!

This cake is soo easy...

Make 2 vanilla sponge and buttercream (double the quantities of that post) bake in 18cm loose bottomed round tins.

When cooled sandwich the sponges together using strawberry or raspberry jam.

Cover all over with the butter cream ~ no need to be neat here are you won't see it ~ and place the fingers around the edge.

Completely cover the top of the cake with all the sweets you love. The possibilities are endless.

Et voila.

The end result is a, very easy to get, neatly finished cake.

ENJOY.

Until next time.

xx Kat xx

Happy 2nd Birthday Ella

My husband has been friends with Sam since they were 4, now we've moved we live just 2mins down the lane from her and her fiance. Due to their close bond I have also grown very close to Sam and love living so close.

Today was the birthday party of Sam's niece, Ella, she's now 2! It was a fabulous day in the countryside playing in the garden and eating cake made by yours truly. 

It was a mixed bag of a day......so much fun and the kids had a great time and I got to know Sam's family a lot better.....and I like them all BTW :-)

However there were a couple of moments of sadness, you see, last year Sam's brother, Jorden (who is Ella's dad) and Ella's mum went to Sam's to celebrate Ella's 1st birthday. This year though Jorden was not there. He passed away suddenly in November last year leaving behind his partner, their two daughters and the rest of his family, including Sam. He was just 27 years old.

Thankfully the day was a success and everyone had a great time, the cakes went down brilliantly and Sam is excited to do more baking with me, the girl seriously needs the tuition!! Ha!

Anyhoo I hope you get inspired by the pics.

Enjoy your weekend

xx Kat xx

Mini Victoria Sponge Cakes - Tea Time Treats July Challenge

The Tea Time Treats Challenge is brought to us by Kate of What Kate Baked and Karen of Lavender and Lovage. This month's theme is being hosted by Karen of Lavender and Lovage the theme is Cake Stall Cakes & Bakes 

My favourite spring/summer past-time is scoping out the cake stalls and competitions at Fetes and Fairs. To be honest I like comparing mine to theirs ~ in my mind, I always win!! :-)

What comes to mind when I think about these events are all the layer cakes with thick butter-cream centres. The most famous and traditional of which being the Victoria Sponge. I haven't made one of these before so I thought I'd give it a go. As you know I like small cakes, hence the name of my blog, so I made minis! 

Here's the recipe....

Recipe

150g self raising flour

150g butter - @ room temp

150g sugar

2 eggs

1 tsp baking powder

1 tsp vanilla extract

1/4 cup milk

1. Pre-heat oven to 170 deg/gas mark 4
2. Cream sugar & butter until light and fluffy.
3. Add eggs one at a time to stop separation.
4. Add vanilla extract.
5. Gently fold in half the flour & baking powder in until combined.
6. Fold in half the milk.
7. Repeat steps 5 and 6 until you get a smooth batter.

I used 3 baking tins to bake my cakes (I haven't got a swiss roll pan) make sure you spread the mixture about 1cm thick.

Bake for 20-25mins

Buttercream

100g butter - unsalted @ room temp

200g icing sugar

1/2 tsp vanilla extract

dash of milk

1. Whisk the butter until very light in colour.
2. Add the icing sugar in small batches until fully incorporated. 
3. Add vanilla extract and stir in slowly.
4. Mix in milk to loosen until you have your desired consistency.  

When the cakes are baked take them out of the oven and leave to cool for 5mins in the tin. When cooled slightly take cakes out of the tin and place on cooling rack to cool completely. 

When totally cooled pop your cakes on a chopping board, use a round cutter, of your choice, to cut out the sponges. When you cut make sure you wiggle the cutter around (if you just push down you won't get a clean edge). Take a look at my pic :-)

Assembly

I used raspberry jam for this recipe, just take it out of the fridge, spoon out the amount you want and mix it to loosen it for easy spreading.

1. Blob a teaspoon of jam onto your bottom sponge.
2. Refrigerate for 20-30mins.
3. I pipe on my buttercream to make a nice smooth finish. 
4. Pop on your cake top.
5. Dust with icing sugar.
6. Decorate with mini fondant flowers. 

My boys came home to a kitchen counter covered in cakes and loved it!! Even my 17 month old knew what they were and was very happy about the yummy cakes he could see from his high-chair. 

I hope you enjoy these as much as the boys did!

xx Kat xx

Happy Birthday Preston xxxx

*

I have been looking forward to this post for a while.

The 9th was my baby's 1st birthday, Preston is a beautiful happy baby and when I look at him I could burst.

To my baby boy.......

I love the way you to call me each morning with your sleepy chatter

I love your cute little giggle 

I love your bright blue eyes and dark brown hair (couldn't possibly say where you get your stunning looks)

I love the way you cling to me

and cry when I leave

and cry with arms raised (for cuddles) when I return

I love bath-time, that you always turn into a splash war with your big brother

and warm towel cuddles afterwards

I watch with pride when you and Harvey play so nicely together

You are my darling baby snuffle-pants

And guess what.............

I LOVE YOU

Happy Birthday Preston

xx Mummy & Daddy xx

* To make this cake use my chocolate cake recipe and bake in a 20cm round tin on 170 for 30-35mins. Frost all over (when cooled), cut mini swiss rolls in half and stick around the edge then pile a load of candy coated choc on top.

Et Voila......you are done :-)

Lemon Meringue Cake

So this was supposed to be my "two birds, one stone cake" but I am a dippy cow, completely lost the plot and made this meringue cake instead of Lemon Meringue Cupcakes!!!

I made this and a birthday cake for Preston, he's 1 on 9th Feb, and somehow I ended up making two full sized cakes!!! (I'll post the second cake later on)

Old Favourite - Coffee & Walnut :-)

It was my father-in-law's birthday on 10th so I made him his favourite cake, Coffee & Walnut - well actually I made two and had leftovers so made some cupcakes too :-)

These are the two cakes... I apologise for the poor icing technique!! This is my first attempt at frosting an entire cake (confectionery course is desperately needed methinks!!)

The sponge on these beauties is amazing!! Really Walnutty with a definite crunch to it....perfect in my book :-)

Here's how.....

Walnut Sponge makes 1 cake + 6 cupcakes or 24 cupcakes
250g butter
250g caster sugar
250g self raising flour
4 large eggs
200g walnut pieces
2 tsp baking powder
2 tsp vanilla extract
1/3 cup semi-skimmed milk

• Preheat oven to 180/gas mark 4.
• Grease and base-line 2x 20cm sandwich tins.
• Cream the butter on low.
• Keeping the mixer on low mix in the sugar.
• Put the walnuts in a hand-held elec chopper and chop until fine (almost powder) don't worry if there are larger pieces at the top - these add to the texture of the finished sponge - just make sure they're no bigger than a mini smartie.
• When butter and sugar mixture is light and fluffy add the eggs one at a time, making sure one is fully incorperated before adding the next.
• Add the vanilla.
• When the vanilla is fully incorperated sift in half the flour and baking powder, take the bowl off the mixer and fold this in gently by hand.
• Add half the milk and fold this in.
• Repeat with the rest of the flour and milk.
• Add the walnuts and fold in gently until evenly distributed.
• Fill both sandwich tin 2/3's full.
• Place in the over for 25-30mins - if you move them too early they will sink in the middle.
• When baked, place tins on cooling rack for 10mins, then take the cakes out of the tins and place on racks to cool completely.

If you have any batter left over throw some cupcake cases in a muffin tin and fill them 2/3's full until all the batter is used, I got 6 :-) - place these in the oven for 20 - 25 mins.

Coffee Frosting
200g butter
600g icing sugar
1 tbsp semi skimmed milk
4 tbsp very strong coffee (to make the coffee, pour 1/4 cup boiling water into jug, add 6 tsp coffee granules, mix and set aside to cool)

• Cream the butter on low.
• Add the icing sugar 100g at a time.
• Add the milk and the coffee and mix on medium speed for 3 mins until light and fluffy.

This makes enough to ice your cupcakes too :-)

Et Voila!!

Oldie but a goodie!! NOM NOM NOM

ENJOY

xx Kat xx