Cake

All posts tagged Cake

The Cake Room

Published September 22, 2014 by Daisy Cake Company

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Did you know The Daisy Cake Company has gone retail? It happened a while ago. We moved to Hampshire in January, and then we opened a shop in The town of Romsey in April, and that’s mainly why things have been so quiet around here later. So here are some photos from the last few months, including the grand opening when The Mayor of Romsey came to eat cake with us.

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Every week we have a new flavour in the Cake Room, and many, many celebration cakes, so fingers crossed, I will be able to find a few moments to share new recipes, ideas and cake photos with you all.

Thanks for bearing with me, and welcome to the new chapter of The Daisy Cake Company xx

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Cake Chocolate

Published December 9, 2013 by Daisy Cake Company

 

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Now I know you may think the title of this post is a typo….Cake Chocolate? Surely that should say Chocolate Cake…..well, actually NO!!!

This is one of the easiest recipes ever!! FACT!!

What makes this recipe so easy is using an ingredient which has already been mixed. I promise I haven’t lost my mind, but this recipe includes shop bought cake mix.

Huh? Really?????……..yup, really!! You did read that right…….

shop     bought     cake     mix!!!

I know, I know, but haven’t you all got enough to do over Christmas without making treat making more complicated than needs be? You’ll thank me for this recipe.

I promise…..

Ingredients

300gms Milk Chocolate. Doesn’t need to be expensive, just your favourite Milk Chocolate

200gms White Chocolate

4tbspn Cake Mix. I used Victoria Sponge mix, but use whatever flavour you fancy.

Sprinkles

Line a baking sheet with some greaseproof paper.

Break the Milk Chocolate into a plastic bowl and pop into the microwave. Blast for 20 seconds at a time on the highest setting. Stirring between each burst until just melted – watch that you don’t burn it.

Pour onto the greaseproof paper and spread to a rectangle approximately 10″ X 8″ and put to one side to set

Repeat the melting process with the White Chocolate.

Now, for the cake bit…….add the cake mix to the melted White Chocolate and whisk until completely dissolved and disappeared.

Pour the White Chocolate on top of the Milk Chocolate and spread out.

Sprinkle the sprinkles. I used red and green Christmas trees. Ho Ho Ho

Put aside to set (should be done in an hour or so at a coolish room temperature, or pop in the fridge for an hour)

Chop into interesting shapes, break into pieces, or just bite into the whole big slab…..that’s your choice!

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Halloween Cupcakes

Published October 20, 2013 by Daisy Cake Company

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Oooooooooo…aaaaaaahhhhhh….arrrrghhhhhhh

Are you ready for Halloween?!!!

With these incredibly easy Cupcake Decorations you will more than thrill any Trick-or-Treaters that come to your door.

Ingredients
For each cupcake, you will of course need cupcakes – homebaked from scratch, baked out of a box or shop bought, any will do.
Frost each cupcake with buttercream or frosting coloured with orange food colouring
Also, prepare some melted chocolate in a piping bag or zip-loc bag with the corner cut off.

Spidersweb Cupcakes
These need no extra ingredients than those listed above.
First, on a piece of greaseproof paper, using the melted chocolate, pipe spiders webs, and spiders. This may take a few practice goes, but don’t forget every spiders web is different and they’re not always neat and tidy. To make it easier, you may want to draw some webs onto a piece of paper, which can be placed under the greaseproof and traced with the chocolate. Place the spiderswebs into the fridge for 10 minutes to set.
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Once they are set they will peal easily from the greaseproof paper and can placed onto the cupcakes.
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Ghost Cupcakes
Extra ingredients: Marshmallows and Ready-to-Roll Fondant Icing
Place a marshmallow on top of the buttercream and put an extra blob of buttercream on top.
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Roll the fondant to approximately 2mm, and cut a 3-4″ disc with a pastry cutter (or freehand if you’re feeling artistic).
Drape the fondant over the marshmallow dHall
Finish by piping 2 eyes and a mouth with the melted chocolate
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Graveyard Cupcakes
Extra ingredients: Chocolate Sprinkles and Malted Milk or Nice Biscuits
With the melted chocolate pipe RIP onto the reverse of the biscuits, and put them into the fridge for 10 minutes to set.
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Cover the buttercream in chocolate sprinkles.
Once the chocolate on the biscuits has set, insert the biscuits into the buttercream to resemble gravestones.
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So there you have it, 3 simple but very effective cupcake designs that are perfect for a scary Halloween party.
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Disney Cake Weekend

Published August 30, 2012 by Daisy Cake Company

Sometimes there are cakes you are just waiting for someone to ask you to make, and sometimes there are cakes you’re actually terrified someone will ask you to make.

This past weekend, I had both, and they were both Disney themed. I’ve been hoping someone would ask me to make a cute Minnie Mouse cake, and this weekend I got it with cupcakes too……cute bow, big black ears, pink with spots, pretty buttercream swirls…it had the lot and I loved how it turned out!!

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Then came the fear – a full on structural character cake. Simply put, it terrified me!! But never one to shy away from a challenge I got stuck in! Although Duff Goldman from the TV show Ace of Cakes is my hero, I don’t always agree with his excessive use of non-edible and polystyrene cake components. So sticking to my beliefs I made my Muppet out of Rice Krispie Treats, which meant that apart from a couple of dowels the cake was fully edible.

It may have scared me witless, but I am super proud of this one!!!! AND Animal is my all time favourite Muppet!!!!!!!

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Lemon Crumble Bars

Published July 18, 2012 by Daisy Cake Company

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If you live in the UK, There are 2 things you can’t have failed to have noticed this summer:

1. The Olympics are nearly upon us – yep, London 2012 will be opening in just a weeks time.
2. It hasn’t stopped raining for what seems like forever!!

Firstly the Olympics. Personally I’m very excited. We get TV Olympic coverage at a time of day I’m not in bed, sleeping. But then I don’t live near the Olympic Village. I do however, have a ‘proper’ job at a big Dance Shoe Company, and the factory and offices are based in Hackney.

Oh…. My…. Life…..how much things have changed in the area!!

Most of the staff live in the local vicinity and have had varying degrees of inconvenience with a few added bonuses. But I think the most interesting story I heard this week was how all the helicopters carrying the security troops make the TV satellite dishes shake so much the local residents keep loosing reception.

The company I work for are proud to be involved in the Olympics, but as we’re not ‘official’ sponsors I can’t tell you exactly how we are involved….which as the Marketing Manager is UBER annoying!!

Anyway, onto my second point…..RAIN!!!! Seriously, how much water does the sky hold? On April 5th a hosepipe ban came into force in our area, and, you guessed it, it hasn’t stopped raining since!

I’m not kidding!!

Whilst America is sweltering in ridiculous heat, the UK has drowned!!!!!!

There is one thing you can rely on with the British weather at the moment, and that is that you’re going to get wet at some point during the day! Do not leave the house without an umbrella or waterproof jacket, and preferably a pair of wellies, and in some areas canoes come in handy too!

As a nation we have the collective look of the proverbial ‘drowned rat!’.

But are we down about it? No, we have the Olympics next week, and the pesky Jet Stream that is bringing all this falling water is, apparently, moving North, so the forecast and TV viewing looks positive.

(oh and our hosepipe ban was lifted early, 2 weeks ago. Something to do with the fact that we’ve had the wettest summer EVER)

As there are all sorts of restrictions about using the Olympic rings, I didn’t want to incur the wrath of the IOC by baking something that looked liked them. Therefore, I have rather tenuously devised a baking and blogging schedule that fits with the colours of the five rings.

First up – yellow.

These are what I consider to be comfort food. Exactly what you need on a wet, miserable, cold July day!

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Lemon Crumble Bars

Base and Crumble:
160gms plain flour, sifted
80gms granulated sugar
100gms butter

Filling:
110gms sugar
1 tbspn plain flour
.25 tspn baking powder
1 egg
Juice and grated zest of 1 lemon

Grease a baking tray. I used a 6″ x 4″ foil tray.

Preheat you oven to 130 c, 150c fan, gas mark 3

Place all the base and crumble ingredients into a bowl and mix with an electric mixer until it has the consistency of thick crumbs.

Take one third of the crumbs and squish it into the tray to form a base.

Place all the filling ingredients into a clean bowl and mix until fully combined.

Tip: place the tray onto a baking sheet, as when it’s filled it’s a bit tricky to carry without spilling it.

Pour the filling over the base.

Sprinkle the remaining crumble over the filling. Some will sink in, some will stay on top.

Bake for 30 minutes, or until the top is slightly spongy to touch.

Remove from the oven and leave to cool. (At this point you could, as I did, dig into the crumble and have it as you would any other fruit crumble with ice-cream or custard. However, in order to get bars, you have to resist this temptation)

Once fully cooled its best to pop the crumble into the fridge for at least 30 minutes to set.

Once set cut into bars and devour!

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All in 1 Cake Bars

Published June 6, 2012 by Daisy Cake Company

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Firstly I must apologise for being MIA for nearly 2 months. My ‘proper’ job has been crazy busy, but hopefully it’s now all calmed down (well for the time being anyway).

Anyway, now I’M BACK!!!!

I love being busy, but there is a down side – the lack of baking time! Baking is my relaxation, so on top of being busy, I feel extra stressed because I haven’t had time to put on my pinny, roll up my sleeves and get the mixer out.

To celebrate getting back in the kitchen I have made something, quick, easy, yummy, crumby and colourful.

Quite often I see recipes which include a boxed cake mix. Now I’m not a box mix snob, but I just don’t see the point, and these All in 1 Cake Bars are so easy to make, a box of mix is probably harder to use.

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All in 1 Cake Bars

1 Egg
120gms Granulated Sugar
60gms Butter at room temperature
180g Self Raising Flour (sifted)

Pre-heat your oven to 150c, 130c fan, Gas Mark 2.

Grease a small baking tray, I used a 6″ x 4″ disposable tray.

Put ALL the ingredients in a bowl and mix together, using either an electric mixer or a wooden spoon. Mix until it all comes together as thick bredcrumbs.

Squish all the mixture into the base of the prepared baking tray, and flatten down.

Bake for 25 minutes.

When baked remove from the oven and allow to cool before turning out onto a wire rack. Beware, the mix is quite dry, which makes it lovely and crumbly, but it may mean it falls apart as you turn it out of the tray.

When cool, frost with buttercream and cover with colourful sprinkles.

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Clandestine Cake Club Cobham

Published February 24, 2012 by Daisy Cake Company

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This week I joined the best club ever!!

The Clandestine Cake Club, had its first meeting in Cobham this week, and it was fab. Thanks to Liz for organising it?

Basically, it goes like this…..the organiser of the local club tells you about a week before where you are meeting. Our first meeting was at a cafe of a local garden centre.

Then you bake a cake, which you take to your meeting.

All the other members of the meeting also bake cakes which they take along – I baked a carrot cake with cream cheese frosting.

At the meeting, you get yourself a cuppa and try all the cakes that have been baked, whilst you talk to all the other lovely members about, amongst other things, baking cakes.

At the end of the meeting, if there is any cake left, it’s divvied up and you take it home…….

So in a nutshell…..bake cake, drink tea, eat cake, talk cake, take cake home.

I think I got to try 10 different cakes.

Didn’t I say it was the best Club ever?!!

Some of the lovely cakes we had to try included Liz’s Gluten Free Vanilla Sponge with Fresh Cream and Strawberries :

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Ultimate Chocolate Brownie Cake with Chocolate Peppermint Fillings made using My Secret Kitchen Products, bought along by Nicola:

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And various loaf cakes including A Blueberry Loaf, and a Banana and Chocolate Loaf:

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As it was the first Cobham meeting, the local press turned up, and the Cobham Clandestine Cake Club features on todays Surrey Advertiser……..well a group of women, with a stack of home baked cake is enough to get any press interested, and that means National TV too!!

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The Clandestine Cake Club will be featured on the BBC 1 show The One Show on Friday 24th March. Sadly I’m not able to go to meet the lovely Chris Evans, laden with cakes, but I will eagerly watching the box at 7pm!!

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