Friday, 20 May 2016

Pink Lemonade Bundt

Regular readers of this blog will know I am a massive fan of Sugar and Crumbs Icing Sugar. I have been using their sugars for 2-3 years now and they have to be the best flavoured icing that I have ever used.

A few weeks back I was having a root around in my baking cupboard when I spotted an unopened bag of Pink Lemonade Icing Sugar that only had a few months left on the date. I had actually bought it at the Cake and Bake Show last year but somehow forgot I had it.

I was wracking my brains trying to think how I could incorporate it in a cake when I noticed Sugar and Crumbs had started stocking Nordic Ware Bundts. Now I am purposefully avoiding their website at the moment as maternity pay, yummy icing and gorgeous cake tins are not a good combination. 

Anyway... I digress... I got chatting to the S&C folks on Twitter and we began to wonder how their icing sugar would work in a Bundt so of course I realised how I would use the Pink Lemonade Icing Sugar - I would make a Bundt! 

I opted for my Blossom tin as it's just so pretty (although it's a bugger to grease!) and my favourite tin to use.

I was unsure as to how icing sugar would work in a sponge so I did a 50/50 ratio of icing sugar to caster sugar. The result was interesting but in a good way. The Pink Lemonade flavour wasn't that strong but what it did give was a sweeter sponge. The flavour did come through stronger in the icing glaze and I think that had it been more evident in the sponge it would have been too overpowering.

To add a little bit of fun (and pink) to the Bundt I decided to create a marble effect with some pink food colouring. It was only afterwards that I began to wonder should I have flavoured the pink bits with the Pink Lemonade icing sugar and left the rest of it plain. I think I might do that with my next batch of icing sugars as now I'm thinking about it as I type I'm quite intrigued by it.

Pink Lemonade Bundt
340g Baking Spread
170g Caster Sugar
170g Pink Lemonade Icing Sugar
340g SR Flour
2 tsp Baking Powder
6 eggs
1/2 tsp Vanilla Extract
Pink Food Colouring

To Decorate
250g Pink Lemonade Icing Sugar
A few tablespoons of water
Edible Silver Balls
Freeze Dried Raspberries
  • Preheat your oven to 160C (fan)
  • Grease and flour your chosen Bundt tin
  • Cream the butter and sugar until pale and fluffy
  • Whisk in the flour, baking powder, eggs and vanilla extract until well combined
  • Scoop half the mixture into another bowl and gently stir in pink food colouring (I use Sugarflair Gels)
  • Alternate between the two cake mixes adding a spoonful at a time into the tin
  • Place in the oven and bake for 45-50mins until a skewer inserted comes out clean
  • Leave to sit in the tin for 30mins before tipping onto a wire rack to cool
  • Once cool mix the remaining icing sugar with some water until it is a thick but pourable consistency
  • Pour over the Bundt
  • Decorate with a scattering of edible silver balls and freeze dried raspberries

Thursday, 19 May 2016

Chocolate Fudge Cake

People often say teachers get it easy… all the holidays and finishing at 3 (I wish!) but I often joke that Mr T’s job is the third person in our marriage as he works such long hours. The past few weeks have been hectic for him as it’s been coursework deadlines for all of his GCSE and A-Level students. Two weeks ago he was in work til 9pm on a Friday! It’s insane!

Anyway… the point of this post wasn’t to tell you how hard teachers work but to share this chocolate fudge cake recipe with you. He asked me to bake a cake to say thank-you to his Department for all the hard work they had put in recently and I was more than happy to oblige – any excuse to bake haha. He was on Ethan duty while I had some time off and did a spot of baking.

I’m going through a phase now of trying out different chocolate cakes. Yes, I’ve got my go to recipe but I’m always on the lookout for new ones too. Let’s be honest here; you can never have too much chocolate cake!

I grabbed my Mary Berry Baking Bible out of the cupboard and went straight to the chocolate cake section. I love that this book has a whole chapter devoted to chocolate cake - good old Bezza! The Death By Chocolate Cake caught my eye but I had to adjust the recipe slightly as I didn’t have any bicarb in and I didn’t like the look of the icing, I wanted something thicker and fudgier. I ended up using this recipe to sandwich and pour over the top of the cake.

This really was so easy and I’m tempted to make it again when the NCT girls meet up next week. It’s one of their birthdays so I’m thinking this would go down well. I didn’t get to taste any but according to Mr T his Department and his Sixth formers devoured it. I just need him to remember to bring back the cake tin that has been sat in his office for the past two weeks!

Chocolate Fudge Cake
275g plain flour
3 tbsp cocoa
3 tsp baking powder
215g caster sugar
3 tbsp golden syrup
3 eggs
225ml sunflower oil
225ml milk

Chocolate Fudge Icing
60g unsalted butter
30g cocoa
3 tbsp milk
250g icing sugar sifted
Blackcurrant jam
Fudge pieces to decorate

  • Preheat the oven to 160C (fan)
  • Grease and line two 20cm cake tins
  • Mix all the dry ingredients in a large bowl
  • Whisk in the wet ingredients until smooth
  • Pour into the prepared tins
  • Place in the oven and bake for 35 minutes and until a skewer inserted comes out clean
  • Leave in the tin for 5 minutes before tipping onto a wire rack to cool
  • Once cool melt the butter in a pan over a medium heat
  • Whisk in the cocoa, then whisk in the milk and icing sugar
  • Using half of the icing and the blackcurrant jam sandwich the cake together
  • Pour the remaining icing over the top of the cake and scatter over fudge pieces to decorate


Monday, 16 May 2016

Meal Planning Monday

Gosh how are we half way through May already?? I can't believe I've been off work for 3 months already!

Last week I didn't meal plan as it was an odd week and we ended up eating out one night, BBQ-ing another and having a general clear out of the freezer and cupboards. This week is much more organised!

I bought Mr T the Lean In 15 cookbook for his birthday (it wasn't for me - honest!) as he's a big fan of low carb recipes and I thought this would work well in shifting the mum tum and getting us both eating better.

Considering I hate salad I've been really impressed by the recipes in this book and most of it is hot dishes (I hate cold savoury food). I was expecting it to be salad central but I've been pleasantly surprised.

So this week we are having...

Monday - Cheesy Chorizo, Chicken and Spinach
Tuesday - Poached Salmon and Ratatouille 
Wednesday - Italian Stallion Sausages
Thursday - Curry Fried Rice
Friday - Salmon Teriyaki 

I haven't planned the weekend as I'll be going food shopping on Friday. One thing I've been considering is vlogging or sharing my food shop on here. Would you like to see it or would I be wasting my time? I'm so tempted to vlog but I'm a wimp when it comes to talking on camera. Let me know your thoughts...

As always I'm linking up over at Mrs M's.

Have a great week!