Tropical Hummingbird Cake

This is a special birthday cake for my mum's birthday. She loves fruits so I decided to make a tropical hummingbird cake having seen the recipe on bbc.co.uk.  The hummingbird cake I made earlier in the year which was also for a birthday contained bananas and pineapple. This cake has the addition of mangoes and passionfruit and it was really refreshing and delicious. The fruit flavours really came through and the sponge was very light.  The cream cheese frosting paired well with the cake.  However, I didn't like the texture of the passionfruit seeds which were crunchy but also a little 'sandy'.  Thankfully my mum loved it and she wants to make the same cake for Christmas this year.
I also wanted to try out some new molds that I bought recently - butterfly and daisy mold. They didn't quite turn out as some of the cake stuck to the mold and I didn't have time to do much creative decorating but it still looks quite cute.

HAPPY BIRTHDAY MUM!!

 new cake moulds

 cake batter 

 layering with cream cheese frosting

 double layer cake

 mini cakes - slightly burnt!

mini cakes decorated with M&Ms :)

 pre-decoration 

 final cake 

 you can see the bits of fruit and nuts. Delicious! 

For the cake
250g/8¾oz plain flour
250g/8¾oz caster sugar
1 tsp ground cinnamon
1 tsp bicarbonate of soda
3 free-range eggs, beaten
200ml/7fl oz sunflower oil, plus extra for greasing
50g/1¾oz pecan nuts, roughly chopped
50g/1¾oz walnuts, roughly chopped
2 bananas, mashed
1 large mango, peeled, stoned removed, flesh mashed
2 passion fruit, pulp only
85g/3oz tinned pineapple, mashed
1 orange, zest only

For the cream cheese frosting
200g/7oz full-fat soft cheese
50g/1¾oz unsalted butter, softened
1 orange, zest only
400g/14oz icing sugar

• Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins.
• Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.
• Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.
• Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.
• Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely.
• Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.
• Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.

Chocolate Whoopie Pie

I was really excited to try out recipes from my whoopie pie book that I won at cupcake camp London. I've never made them before and was curious to see how they would turn out. I made these for Gerard's leaving do alongside the giant chocolate and caramel cupcake. They are quite soft and cakey and were quite 'more-ish' to eat. I think everyone enjoyed them as they were all gone by the end of the party! They are quick and easy to make and I'm sure I'll be making more of these in the future! What is a whoopie pie I hear some of you ask? Well here's a brief history lesson....

Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. Whoopie Pies have also been known as a "gobs." in Western Pennsylvania.  A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling. They have been described as a cross between a cake and a cookie.  Traditional whoopies pies are made with vegetable shortening, not butter. The original and most commonly made whoopie pie is chocolate with a marshmallow filling. They are hailed as the new cupcakes. Have you tried them before? What do you think? 

 beat butter, shortening and sugar 

 whoopie pie dough

 I used more than 1 tablespoon resulting in giant sized whoopie pies! I am using my ice cream scoop next time. 

 place whoopie pie flat side up

add buttercream filling (i piped mine using a star tip) 

 assembled whoopie pie from the top 

 side view 

Classic Chocolate Whoopie Pie
(Makes 48 two-inch cakes)
200g flour
80g unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
57g unsalted butter, at room temperature
57g vegetable shortening
180g dark brown sugar
1 large egg
1 teaspoon vanilla extract
250mls milk

• Preheat oven to 190C.
• Line two baking sheets with parchment paper.
• Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper.
• In the work bowl of a stand mixer fitted with a paddle attachement, beat together the butter, shortening, and brown sugar on low speed until just combined.
• Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
• Add the egg and vanilla and beat for another 2 minutes.
• Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated.
• Scrape down the sides of the bowl.
• Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.
• Using a spoon, drop about 1 tablespoon of batter onto the prepared baking sheets and repeat, spacing them at least 2 inches apart.
• Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently.
• Remove from the oven and let the cakes cool on the sheet for 5 minutes before transferring to a rack to cool completely.

Classic Buttercream Filling
470g icing sugar
113g butter
3-4 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

• In the work bowl of a stand mixer fitted with a paddle attachment beat together the icing sugar with the butter, starting on low and increasing to medium speed, until the mixture is crumbly,about 1 minute.
• Add the heavy cream, vanilla and salt and beat on high speed until smooth, about 3 minutes.

To asemble whoopie pie: 

• Spread filling on flat side of one cake using a knife or spoon.
• Top with another cake, flat side down.
• Repeat with the rest of the cakes and filling.
• Alternatively you can use a pastry bag with a round tip to pipe the filling onto the cakes. 

Apple and Cinnamon Cupcakes

Yet another recipe from the Love Bakery cookbook. I saw this on a few other blogs, namely the caked crusader and I heart cupcakes and knew I had to give it a go as well. It was really moist and flavourful with the right amount of cinnamon. These are even better than the caramel apple cupcakes I made for Cupcake Camp London. Apple is fast becoming one of my favourite cake ingredients. There's an apple and olive oil cake that I've been meaning to make for ages - I will try to make it before the new year!

 first time using an apple corer :)

 add cinnamon and lemon zest to the grated apples 

 add to the batter 

 ready to go in the oven 

 fresh from the oven 

 

 I tried 2 different piping methods. Which do you prefer? 

For the cupcake - Recipe from the Love Bakery Cookbook
(Makes 12 - I got about 18, size as shown above)
125g unsalted butter, at room temperature
140g caster sugar
2 eggs, at room temp
200g self raising flour
1 teaspoon baking powder
3 tablespoon semi-skimmed milk
2 apples, peeled, cored and grated
2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest

For the icing 
125g unsalted butter, at room temp
300g icing sugar, sifted
1 tablespoon semi-skimmed milk
2 tablespoon clear honey
1/4 teaspoon ground cinnamon

• Preheat oven to 180C.
• Add the butter and sugar to the electric mixer and cream together for 7 mins or until light and fluffy.
• Add the eggs, one by one, and mix for 2 minutes.
• Mix the flour and the baking powder together in a separate bowl, then add to the mixer and mix until incorporated.
• Add milk and mix for a further minute.
• In another bowl, mix the apple, cinnamon and lemon zest together, then add to the mixer and mix well.
• Use the ice cream scoop to divide the mixture evenly between the muffin cases.
• Bake for 25 minutes.
• Remove the baked cupcakes from the oven and immediately transfer to a wire rack to cool completely.

To make the icing

• Cream the butter in the mixer for 2 minutes until light and fluffy.
• Add the icing sugar and milk and mix for a further 2 minutes until well blended, then add the honey and cinnamon and mix well.

Vanilla Cupcakes

I have made quite a few cupcakes this year and I think I've only made vanilla cupcakes once. When I was asked to make something for a bake sale at work, I decided on vanilla cupcakes - plain & simple, perfect for the occasion.  I also wanted to try out new recipes from my Love bakery cookbook which I absolutely love!
These were really quick and easy to make and turned out beautifully. I'll definitely be making these again and again :)

 cream butter and sugar until light and fluffy

 ready to go in the oven 

 fresh from the oven 

 ready to go 

 I made 4 different colours with various toppings 

For the cupcake   (Makes 12 - but I got 16 as mine are quite small) 

125g butter

125g caster sugar

1.5 teaspoon vanilla extract

2 eggs

125g self raising flour

1/2 teaspoon baking powder

3 tablespoon milk

For the icing

125g butter

1/2 teaspoon vanilla extract

250g icing sugar, sifted

1 tablespoon milk

Food colouring (optional) 

• Preheat oven to 180C.
• Add butter, sugar and vanilla extract to an electric mixer and cream for 7 minutes or until light and fluffy.
• Add eggs one by one and mix for a further 2 minutes.
• Mix the flour and baking powder in a separate bowl. 
• Then add to the mixer and mix until incorporated.
• Add the milk and mix for a further minute.
• Use an ice cream scoop to divide the mixture evenly between the cases. 
• Bake for approximately 25 minutes.

To make the icing

• Cream the butter and vanilla extract together in the mixer for 2 minutes until light and fluffy.
• Add the icing sugar and milk and mix for a further 2 minutes until well blended.
• Add food colouring if required and pipe onto cupcakes. 
• Decorate with sprinkles as desired. 

Hummingbird Bakery Traditional Brownie

Continuing on my search for the perfect brownie, I decided to try the traditional brownie from the hummingbird bakery. It was nice, moist and chocolatey with a lovely flaky, crunchy top that I like. Its a bit more cakey and less gooey than Nigella's brownies. Which sort of brownie do you prefer? 

 melt chocolate and butter 

 add sugar 

 add flour

 add eggs 

 ready to go in the oven 

 i love the flaky top 

 sprinkle with icing sugar 

200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
icing sugar to decorate

• Preheat the oven to 170C.
• Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water).
• Leave until melted and smooth.
• Remove from the heat.
• Add the sugar and stir until well incorporated.
• Add the flour and stir until well incorporated.
• Finally stir in the eggs and mix until thick and smooth.
• Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes, or until flaky on the top but still soft in the centre.
• Be careful not to overcook otherwise the edges will become hard and crunchy.
• Leave to cool completely before dusting with icing sugar, to decorate.