Chocolate Raspberry Layer Cake

Glazing is a great way to get a beautiful result with minimal effort. When made correctly, all that needs to be done is to drizzle the glaze over the top of the cake and suddenly this glorious, shiny dessert appears. Of course, this assumes that the dessert is chilled, the glaze is not too hot and that everything is the correct consistency – if any one of these is not right, the glaze will slip straight off the cake. You don’t want this, it is messy and upsetting (and may or may not have reduced me to tears before). As long as you plan carefully and do everything in the correct order, it is not that hard to make sure that the glaze will stick.

I have two main memories of glazes. One is the first time I made a mirror glaze – it looked incredible although I messed up the proportions of ingredients and ended up with a shiny layer with the consistency of rubber. It was not great. The other memory is of playing Scrabble. This is a popular game in my family and we had started a round with my grandma who, as one does, tried to get the z (worth 10 points) onto a triple word score. There was a significant amount of confusion when she laid the word “EZALG” down on the board happily grabbing herself a large number of points and moving comfortably into the lead. You aren’t allowed to play words back to front in Scrabble but it is always worth a try.

The most famous of the dessert glazes is the Mirror Glaze. Made famous a few years ago by a Russian baker whose photos and videos went viral the mirror glaze gives a shiny, colourful finish to any dessert it is applied to. The shine comes from the mixture of condensed milk with glucose or corn syrup before gelatine is added to help the mixture set on the cake. This is classically used for entremets or other such mousse-based desserts as these can be frozen before the glaze is applied to help it stick. Before this glaze can be used on a cake, the naked cake must first be surrounded by a smooth layer of buttercream which is then set in the fridge, preventing it from melting when the warm glaze is applied.

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The glossy top of a galaxy themed mirror glaze.

For those of you who do not eat gelatine, chocolate ganache can also be used to glaze a cake which is what is done in this recipe. The chocolate ganache is drizzled over the cooled cake to give a marbled effect, making every cake decorated like this unique. I hope you enjoy!

 

 

Chocolate Raspberry Cake

75g cocoa

150g brown sugar

1 ½ cups (375ml) boiling water

180g unsalted butter

225g caster sugar

340g plain flour

¾ tsp bicarbonate of soda

¾ tsp baking powder

1 tbsp vanilla extract

3 eggs

 

Jam:

150g raspberries

150g jam sugar

 

Filling:

250ml double cream

100g raspberries

 

Icing:

110g unsalted butter (softened)

150g sifted icing sugar

20g cocoa

 

Glaze:

175g dark chocolate

175g milk chocolate

350ml double cream

2 tbsp glucose syrup

 

To Decorate:

50g raspberries

Chocolate Chips

 

 

Start by making the jam

Place the raspberries and sugar into a saucepan. Heat and stir until the raspberries have broken down and the sugar has dissolved.

Boil for two minutes, stirring regularly to prevent any burning.

Remove from the heat and leave to cool.

 

Preheat the oven to gas mark 4.

Grease and line three eight-inch tins with butter, cocoa and baking parchment.

Place the brown sugar and cocoa into a bowl and pour the hot water over them. Stir until combined.

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Cream the butter and caster sugar together in a separate bowl.

Add one egg and a spoon of flour and beat to combine.

Repeat with the other eggs to mix them in.

Add the bicarbonate of soda and baking powder along with half of the remaining flour.

Turn the mixer onto slow to avoid covering the kitchen in a cloud of flour.

Once this flour is almost fully mixed in, add the rest of the flour and beat again to combine.

Finally, pour in the liquid chocolate from earlier and slowly mix together until you have a smooth, glossy, chocolatey batter.

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Divide this batter between the tins and bake for 25-30 minutes until the cakes have risen and a skewer inserted into the centre of each cake comes out clean.

Turn the cakes out onto a wire cooling rack and leave until they are cold.

 

When the cakes have cooled, make the butter icing to crumb coat the cake with:

Using a whisk attachment, beat the butter until it is light and fluffy.

Add the icing sugar in three batches whisking until each one is fully incorporated before adding the next.

Sift in the cocoa and mix again.

 

Whisk the cream until it just reaches stiff peaks. Make sure not to over whisk it!

Lightly crush 100g of the raspberries with a fork to break up the shape and fold them through the cream.

 

To assemble:

Place a layer of cake on a cake board.

Add half of the jam to the cake and spread it out until it is an inch from the outer edge.

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Add half the cream and spread it out leaving a quarter inch around the edge.

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Place the next layer of cake on top and repeat.

Top with the final layer of cake.

 

Cover the entire cake in a crumb coat* with the icing. This will be covered with ganache so it doesn’t matter if it isn’t pretty as long as it is smooth. You have to ensure that everything is covered by the icing as any exposed areas are visible on the finished cake.

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Let the cake cool in the fridge for several hours before glazing.

*a crumb coat is a thin layer of icing applied directly to the cake’s surface. It is then set in the fridge to hold all of the crumbs in place so any following layers of icing are smooth and clean.

 

Half an hour before you glaze, place the cake in the freezer so the icing can firm up as much as possible without the cake actually freezing.

Chop the milk chocolate put in a bowl. Do the same with the dark chocolate.

Gently heat the cream with the glucose until just before it starts to boil. You should be able to see steam rising and it will feel hot to the touch. If the cream boils, the ganache can split.

Pour half the cream into each bowl and leave for 90 seconds.

Stir each bowl until a smooth ganache is formed.

 

To glaze:

Remove the cake from the freezer and place it on a raised surface so the glaze can run off the edges.

Tip half the milk ganache into a jug followed by half the dark ganache.

Add the rest of the milk chocolate ganache followed by the rest of the dark ganache. DO NOT STIR – this is what will create the marbled effect.

Pour the ganache from the jug over the cake drizzling it over the edges if it doesn’t flow over everything evenly.

Lift the cake from the base and gently shake/vibrate it with your hands which will smooth out the ganache.

Let the cake stand for five minutes before using a sharp knife to remove drips from the base of the cake.

Decorate with raspberries and chocolate.

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If the cake looks a little wonky – no one will care 😉
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Sometimes though, it will be perfect!

I hope you enjoyed the recipe. This cake is beautiful and sure to wow anyone who sees it. If you love chocolate cake (and also love spiders) be sure to check out my chocolate spider cake with marshmallow webbing or if you are looking for something a little bit more classy, why not try a white chocolate and raspberry tart?

Have a good one and I will be back next week with a stunning circular woven vegetable bread.

H

Swiss Meringue

A few months ago, I did a post on making foolproof meringues. This comes as a sort of follow up because what is important about the three different types of meringue is that they are all good for specific, and different, things. I don’t tend to make meringue for any other reason than using up egg whites left over from other recipes – however I have been known to make the odd meringue cake or pavlova in the past.

Unlike French and Italian meringue, swiss meringue is heated before baking. The sugar is added at the start of the recipe and the additional weight literally weighs down the egg whites during the beating resulting in a strong but dense mixture. When making a classic (French) meringue, you can also add the sugar at the start but, because the eggs are not heated, this doesn’t have as much of an effect as it does when making the Swiss variety. One of the benefits of the thicker mixture achieved in a Swiss meringue is that you end up with a super marshmallowy centre without going through the stage that we all want to avoid where putting the meringue into your mouth is like eating a tube of superglue.

Where Swiss meringue really comes into its own is when you are making layered meringue cakes. As the mixture is denser, the final baked product is much less fragile and the rigidity of the meringue makes it a safe option for stacking without any of the edges snapping off. The stability of the uncooked meringue is also far superior to both French and Italian meringues. If left for too long, French meringue will deflate – this is irreparable; beating it again will not help – and, once made, you have a limited time (around 24 hours) with Italian meringue before the sugar starts to recrystallise leading to a gritty mouthfeel with is rather unpleasant.

Unlike both of these, Swiss meringue will stick around for a long time making it perfect for use in icing – most famously, the Swiss Meringue Buttercream. With a much higher butter:sugar ratio than traditional American buttercream, the icing is far less making it nicer for those of us without a sweet tooth. The high proportion of butter does unfortunately come with a cost. This can be a dangerous icing to use in summer as the butter can melt. The meringue does help prevent it getting too runny but there is only so much you can do to hold together a frosting that has become 50% liquid in the heat. Of course the very butter that can cause this catastrophe in the summer is also what allows the icing to set solid in the fridge making it a perfect base layer to have underneath fondant and ganache as you can scrape things off the cake without damaging any crumb coats that you may have already applied. I would definitely recommend using a Swiss meringue buttercream if baking for adults (assuming you have the time) as it has a far nicer flavour and texture that its American counterpart – just make sure that it is at room temperature before you serve it.

I hope you enjoy the recipe for the meringues and that the baking gods prevent any cracks from occurring.

 

 

Swiss Meringue

Prep time: 20 minutes

Cook time: 90 minutes

 

3 egg whites

6 oz. caster sugar

¼ tsp cream of tartar or ¼ tsp white vinegar or ¼ tsp lemon juice

 

Put the egg whites and sugar into a large mixing bowl.

Add about an inch of water to the bottom of a saucepan and stand the mixing bowl over the top – the bowl should not touch the water.

Bring the water to a gentle simmer whilst stirring the egg mixture.

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You can see the grains of sugar around the outside of the bowl.

Continue to beat the egg mix (by hand as you don’t want to whip the eggs yet, just dissolve the sugar) until all of the sugar has dissolved. The egg mix will feel slightly warm to the touch and a small amount rubbed between your fingers will feel smooth and not grainy. At this point, it will be glossy white and have the consistency of double cream.

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The mixture is far smoother after gentle heating.

Remove the egg and sugar from the heat.

Turn the oven to gas mark 1 (140°C) to preheat.

Add the cream of tartar/lemon juice/vinegar and whisk with electric beaters until the meringue has increased massively in volume and is thick and glossy. It should be able to mostly hold its shape when the beaters are removed. This will take about seven or eight minutes.

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Pipe the meringue onto baking sheets – larger meringues will take longer to cook. For an added stripe of colour, take a small amount of gel food colouring and straw a strip down in the inside of your piping bag before filling it.

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Place the meringues into the oven and prop the door slightly open with a wooden spoon (only about one or two centimetres).

Bake for 90 minutes or until one of the meringues comes off the tray without sticking.

Turn the oven off, remove the spoon from the door and let cool for at least an hour before removing the meringues from the oven. This will help prevent cracking and the formation of a cavity at the base of the meringue.

 

I hope you enjoyed the recipe. These can be served with whipped cream and fruit for miniature pavlovas or Eton mess. You can also melt a little chocolate, dip the meringues into it and leave them to cool to get a lovely, chocolate layer around the base of the meringues. They also make great snacks when you just need a little bit of sugar.

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Have a good one and I will be back next week with a delicious dinner.

H

 

 

Pumpkin Pie

For such a bland ingredient, I find it fascinating that pumpkin has a whole dessert dedicated to it. That being said, the predominant flavour of a pumpkin pie is a sweet, spiced custard. This is not a bad thing in my eyes. The pumpkin is mainly there as a medium to keep the sugar and flavours in one place after the pie is cut open – a job that it does magnificently.

A classic problem most people face with a pumpkin pie is the dreaded crack. This is no Madeira cake, where you want the filling to bubble up from within like lava leaking from a volcano, this is a beautiful glossy pie with a smooth flat top. The reason that pies crack is overcooking – specifically overcooked egg. This is, of course, a problem as the egg is what causes the filling to set and gives the melt in your mouth, custardy texture. As an egg cooks, the proteins inside it tighten and cause it to shrink. Anyone who has fried an egg will have seen how the edges pull in ever so slightly as they cook, giving a slightly smaller, thicker end result than one would otherwise get. This phenomenon, when spread over the entire width of a pie, can do irreparable damage which can be hidden by whipped cream but will always be there.

“So how”, I hear you shout, “can I stop my pie from cracking?” There are two easy solutions. One: do not overcook the pie, the eggs should be just set and the centre of the pie should be slightly wobbly when it is taken out of the oven. Two: replace some of the egg white with egg yolks. In the recipe below, you will see that there is only one egg white whilst there are four egg yolks. The yolk cooks at a slightly higher temperature than the white of the egg and also shrinks far less if overdone. That is not to say that this solution will ensure perfection every time – everyone messes stuff up occasionally. What this does do however is give you a larger margin of error on your pie. With such a high specific heat capacity due to the fat content, the pumpkin pie will take a good few hours to cool. Leave at least four if you are serving it that day. In this time, the latent heat inside the pie will finish cooking the centre. I should note that we aren’t talking about a small central area here, you should be envisioning a solid four-inch-wide circle in the middle of the pie which appears sunken when the pie comes out of the oven. The puffed-up edges will deflate as the pie cools and the centre will firm up. If your pie is fully cooked through when you remove it from the oven, it is almost guaranteed to crack as it cools if it has not done so already.

All that doom and gloom aside, these pies are celebratory. They are a celebration of the harvest and one of the foods which Americans can proudly call their own. The first recipes for sweet pumpkin pies appeared during the 1800s and their popularity has grown ever since. After the civil war, pumpkin pies were rejected by many southern areas as a way of renouncing what they saw as a Unionist tradition being forced upon them. In retaliation, many people ate sweet potato pies or included pecan nuts and bourbon in their pumpkin pie recipes to separate their pies from the classic “yankee” pie. Nowadays, it is traditional to serve a pumpkin pie as dessert after the Thanksgiving meal but they can, of course, be eaten at any time of the year.

I hope you enjoy the recipe as much as I did – I will certainly be making this again.

Pumpkin Pie

Pastry:

4oz cold butter

8oz flour

3 tbsp caster sugar

60ml cold water (ideally from the fridge)

Pinch of salt

Pumpkin Filling:

1 tin pumpkin puree (15oz/425g)

1 tin condensed milk (14oz/400g)

1 egg

3 egg yolks

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp Chinese five spice (or a pinch of ground cloves, ground star anise and ground pepper)

½ tsp salt

To make the pastry, cube the butter and rub it into the flour until it resembles fine breadcrumbs.

Stir through the salt and sugar.

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Add half of the water and stir with a knife until the mixture begins to come together. If it is still dry, add more of the water.

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Once the dough has started forming into pieces, tip it out onto a workbench and knead it together into one ball. Try to work the dough as little as possible.

Flatten the dough into a thick disk (about 2cm high) and wrap it in cling film before placing it in the fridge to chill.

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In a large bowl whisk the egg and extra yolks into the pumpkin puree.

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Whisk in the spices, salt and then the condensed milk.

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If you don’t have Chinese five spice, you can substitute it with cloves, star anise and ground pepper, I don’t have these in ground form at home so had to grind them by hand in a mortar and pestle. It doesn’t take that long but you have to remember that a pepper grinder like the ones you would use at dinner will not grind the pepper enough for this recipe. You do not want lumps of pepper in your pie!

Preheat your oven to gas mark 7 (210°C)

Butter a 10 inch pie dish.

Roll out the pastry and line the pie dish with it.

Trim the edges leaving a 2cm overhang.

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Fold this overhang back side the pie and press it into the top edge, this will give you a thick rim which you can crimp.

To crimp the rim of the pie dish, one finger of your left thumb and your right thumb and forefinger to press the edge of the pie into a little divot. Repeat this around the whole pie to get a beautiful edge.

OPTIONAL BUT RECOMMENDED: Using foil and baking beads, blind bake the case for around ten minutes. This will help avoid a soggy bottom late on, you don’t need to bake it for long as it will have another 45 minutes or so in the oven to crisp up but I have found that if you do not blind bake this, although fully cooked, the pastry can be a little bit soft.

Pour the filling into the pastry case and place back into the oven for 15 minutes.

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Turn the oven down to gas mark 3 (170°C) and bake for another 30-40 minutes. When fully cooked, the pie should be just set in the middle and a skewer inserted an inch away from the pastry case should come out clean.

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Allow the pie to cool completely before serving.

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As usual, the first slice may be a little problematic to get out but after that, all slices of pie will come out beautifully and taste amazing – just remember to loosen them underneath with a knife or offset spatula before you try to lift them off the plate.

Serve with lightly whipped double cream and a sprinkle of ground cinnamon. You do not need to add any sugar or flavouring to the cream as the pie is sweet enough already.

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The flavour of this pie is gorgeous and its custardy texture is ultra smooth and creamy. It is simply divine. Of course, not everyone likes pumpkin pie and if you are one of those people, why not try making my raspberry and white chocolate pie – or maybe ever a quadruple chocolate and salted caramel one? If, on the other hand, you are looking for something a little bit more savoury, why not try making a flavourful hot water crust chicken pie? It’s sturdy enough to survive in a lunchbox and just a good cold as it is hot.

Have a good one and I will be back next week with another meal idea.

H

Chocolate Spider Cake

This cake makes a perfect, child-friendly dessert for a Halloween party. It’s not too in your face with the spiders but there are enough of them to make the cake look a little bit creepy. The cobwebs are also super fun to create which is always a bonus when baking. Hidden away beneath the spiders is a rich devil’s food cake sandwiched together with whipped cream. The cream cuts through the richness of the cake, helping to balance the flavour, and acts as a strong glue to keep the cake in one piece.

Devil’s food cake has been around for just over one hundred years. It is a variation of the red velvet cake and is generally distinguished from a classic chocolate cake by the addition of water as the primary liquid. This increase in water (and decrease in egg content) results in a very dense, rich, moist cake which I far prefer to a classic chocolate sponge cake, which can get very dry. The other main difference between a devil’s food cake and a classic chocolate cake is the addition of not only baking powder but also bicarbonate of soda. The raising of the pH by the bicarbonate of soda causes the cocoa to turn a far darker shade of brown, leading to the almost black appearance of the cake.

The decoration on this cake looks really cool but I would check with the people you are making it for because, although they are not real, the spiders on top can really upset some people. Arachnophobia is an interesting condition because it would have helped our ancestors to avoid contact with spiders – they knew that spiders were dangerous but didn’t know which ones could kill. It is interesting that such a small creature can pack such a powerful punch and it makes sense that a healthy fear of them keeps you alive longer. The thing about arachnophobia is that the extremeness of the fear is not healthy. Like all phobias, arachnophobia isn’t just having an aversion to arachnids, it is an overwhelming sense of fear and panic which is completely disproportional to the danger being posed. For some people, the sight of webs or a picture of a spider can cause heart palpitations, panic attacks or even fainting.

Spiders permeate many different cultures. From Arachne in ancient Greek mythology, to Anansi in African folklore, to Aragog from the Harry Potter series, spiders have woven their way into stories for thousands of years. They are usually representative of some sort of trickster god or betrayal – whether this came before the fear of spiders or after is a cause for debate – and rarely have positive connotations. It is interesting that such a small animal can have such a big effect on ancient stories and even how we act today.

Living in a country where you can almost guarantee that any spider you see will not be dangerous, I find it fascinating how strong a reaction some people can have to them. Even for people without a genuine phobia, the unease felt around spiders is what gives this cake its creepiness and what makes it perfect to serve up around Halloween.

 

Chocolate Spider Cake

75g cocoa

150g brown sugar

1 ½ cups (375ml) boiling water

180g unsalted butter

225g caster sugar

340g plain flour

¾ tsp bicarbonate of soda

¾ tsp baking powder

1 tbsp vanilla extract

3 eggs

 

For the filling and icing:

200g soft butter

300g sifted icing sugar

50g sifted cocoa

1 tbsp milk

300ml double cream

2 tsp vanilla

 

To decorate:

200g marshmallow

Small round chocolates (Halloween themed spheres and maltesers both work)

50g milk chocolate

 

 

Preheat the oven to gas mark 4.

Grease and line three eight-inch tins with butter, cocoa and baking parchment.

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Place the brown sugar and cocoa into a bowl together and pour over the hot water. Stir until combined.

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Cream the butter and caster sugar together in a bowl.

Add one egg and a spoon of flour and beat to combine.

Repeat with other eggs to mix them in.

Add the bicarbonate of soda and baking powder along with half of the remaining flour.

Turn the mixer onto slow to avoid covering the kitchen in a cloud of flour.

Once the flour has mostly mixed in, add the rest and beat again to combine.

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Finally, pour in the liquid chocolate from earlier and slowly mix together until you have a smooth, glossy, chocolaty batter.

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Divide this batter between the tins and bake for 25-30 minutes until the cakes have risen and a skewer inserted into the centre of each cake comes out clean.

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Turn the cakes out onto a wire cooling rack and leave until they are cold.

 

To make the icing, beat the butter with the whisk attachment on a stand mixer until it is soft and fluffy. Using a stand mixer is far easier than a hand held one but if you don’t have one, any electric set of beaters will do!

Add half of the icing sugar and beat slowly until the sugar has been mixed in. Then increase the speed of the mixer and beat the icing for another minute.

Repeat the above step with the cocoa and then with the remaining icing sugar.

Tip in the milk and beat the icing for another five minutes to make it ultra fluffy.

Once the icing is done, add the vanilla to the cream and beat until the cream just reaches hard peaks. Make sure not to overwhip it or you will end up with butter!

 

To assemble the cake:

Level each layer of cake – it doesn’t have to be perfect as you can bulk out small dips with extra cream and icing (no one will mind).

Place the bottom layer on a cake board and pipe a circle of icing around the edge. Fill the centre with the cream.

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Add the next layer and pipe more icing onto it before filling the centre with cream.

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Finally, place the top layer onto the cake and cover the cake with the remaining icing. There should be enough to give a thin layer of icing on the top and the sides of the cake – you will still be able to see the cake layers through the side of the icing. If you want a completely opaque layer around the outside, multiply the icing recipe by 1.5 and make the layer around the cake much thicker.

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Place the cake into a fridge for at least half an hour to set the icing.

 

To decorate the cake:

Melt the chocolate.

On a sheet of baking parchment, pipe lots of little chevrons about 1cm tall and 1.5-2cm wide. These will become the legs of the spiders so make sure to pipe at least 9 per spider so you have a spare for when one of them inevitably snaps. Put these in the fridge to set.

Cut the base off each chocolate sphere (about ¼ of the way up the sphere)

 

Once the cake has been sufficiently chilled, you can make the webs.

Pour the marshmallows into a bowl and microwave for 30 seconds.

Stir them and microwave again until all of the marshmallows have melted. You may want to stop heating when there are a few lumps left as these will melt if you stir the mixture.

Continue to stir the marshmallow for three or four minutes until it becomes super stringy.

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Pick up a blob and use all of your fingers (wash your hands first!) to stretch it out into a white sheet or a large number of strings. Wrap this around the cake and continue to wrap the strings or marshmallow around the outside until they snap.

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Continue to add layers of cobwebs to your cake until you are happy with the appearance. You want to still see the icing underneath as it gives a good contrast. (Wash your hands again to remove residual stickiness!)

 

Use the stickiness of the marshmallow to stick the balls of chocolate all over the cake and add eight legs to each of them. Pipe a small head at one end of each spider.

For added colour, brush a tiny amount of lustre dust over the back of each spider.

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This cake looks really cool and is perfect to serve up on Halloween for a party or just to an arachnologist at any point of the year. It can look super creepy and with multiple layers of cobweb, the 3D effect stops the cake looking too flat and boring.

I hope you enjoyed the recipe. If you are looking for another Halloween recipe, check out my amazing brain cake – it’s super gory but looks really cool! Of course, if you want something a little bit more tame, why not treat yourself to a wonderful coffee and walnut cake – or even a lemon drizzle cake!

Have a good one and I will be back next week with a recipe for a delicious lunch which is as good cold as it is hot.

H

Halloween Brain Cake

As we approach Halloween, it is time to start thinking about horror cakes for parties. I have never been trick or treating but I love the opportunity to use face paint (which I may overdo ever so slightly) and the inspiration that Halloween gives to cooks is truly remarkable. From cute spiderweb biscuits to witches’ hat cupcakes, the wealth of Halloween themed food out there is incredibly vast. The cake which inspired this recipe was created by Yolanda at How To Cake It and I have been saying for about three years that I would recreate it for. Finally, I have.

Hidden beneath the terrifying exterior is a delicious red velvet cake which can, of course, be baked and eaten without any of the extra work required to scare it up. Although most red velvet cakes are now coloured with red food colouring, the original colour was completely natural. The cocoa powder most of us use has undergone the Dutch process which increases the pH of the cocoa (making it less acidic), darkens it, and rounds out the flavour. The raw cocoa is very high in an indicator known as anthocyanin (check out more about that in my purple sweet potato soup recipe) which turns red when exposed to acid – such as the vinegar added to a red velvet cake. This natural indicator was the original dye used to colour these cakes. The addition of buttermilk and replacement of butter with oil ensures that the cake is super moist although the softer crumb can often be harder to work with than a standard sponge cake.

The title of velvet was introduced when the cake was created to tell customers that the cake was softer that the cakes they were used to. It was created during the Victorian era and was iced not with cream cheese frosting but with ermine icing. This involved making a roux as the base for the icing which helped to stabilise it – especially in warm temperatures as the icing won’t melt as fast as either cream cheese or standard buttercream in the summer sun. Boiled beetroot juice was added during the second world war as this gave a far more intense red colour to the cake and beetroots grew well in England so were in good supply.

Somewhere during the decoration of a brain cake, there is a point at which the cake starts becoming horrifying to look at. It is a bizarre experience as you know that it is still a cake but for most of us (who haven’t seen a brain) the realism of this cake is decidedly unnerving. It would make a great food to bring to a Halloween party – or a viewing of The Silence of the Lambs. You could also use it to teach people about different areas of the brain if you are that way inclined. Whatever you do with it, you are sure to be remembered by all those who eat this cake. I had the misfortune of taking this cake on the train and I received (understandably) many weird looks from people who were standing around me.

I hope you enjoy making this as much as I did and that any Halloween party you take this to will remember you forever.

Red Velvet Brain Cake

Serves: 20

Prep time: 30 minutes (only about 15 minutes if you are making the classic red velvet cake, not the brain)

Cook time: 20-30 minutes

Decoration time: 1 hour (for the brain cake)

Cooling and resting time: 1 hour

500g plain flour

2 tbsp cocoa powder

4 tsp baking powder

2 tsp bicarbonate of soda

550g light brown sugar

1 tsp salt

4 eggs

300ml vegetable oil

1 tbsp vanilla extract

2 tsp white vinegar

200ml plain yoghurt

200ml water

Concentrated red food gel (you must use the gel as liquid colour isn’t enough. I used around 20g for this cake)

Cream Cheese icing:

125g butter

180g (one tub) soft cream cheese

400g sifted icing sugar

1 tsp vanilla extract

1 pinch salt

Decoration

500g marshmallows

900g sifted icing sugar

2 tbsp water

Yellow and red food colouring

1 jar of seedless raspberry jam (you can use normal jam and force it through a sieve)

4 tbsp water

Preheat the oven to gas mark 4

Line two large swiss roll tins with baking parchment – or if you are doing a traditional red velvet cake, four eight-inch round tins.

Sift together the flour and cocoa into a large bowl.

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Stir through the rest of the dry ingredients

Mix together the wet ingredients in a separate bowl.

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Pour the wet ingredients into the dry ones and beat the cake mix until it is smooth.

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Divide the cake mixture between the tins and bake for around 20 minutes for the large flat cakes or around 25-30 minutes for the circular ones – or until a skewer inserted into the centre of the cake comes out clean.

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Once the cakes are cooked, let them cool for about 10 minutes before removing from the tins (leaving the baking parchment on the base of the cakes) and leaving to cool completely.

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To make the icing:

Beat the butter until it is fluffy.

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Add half of the icing sugar and beat on slow until the icing sugar has mostly been absorbed before increasing the speed of the mixer. The icing will be quite stiff at this point.

Tip in the rest of the icing sugar along with both the vanilla and the cream cheese. Again, mix on slow to mash the sugar into the rest of the ingredients before beating on a high speed until the icing is fully combined.

For the fondant:

Place the marshmallows into a bowl along with two tablespoons of water.

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Microwave in 30 second bursts, stirring between each one, until the marshmallows have melted.

Add a small amount of red and yellow food dyes to make the marshmallow a pale peach colour (like the colour of a brain – I refused to look up a photo of a real brain online).

Tip in around 2/3 of the icing sugar and used a spoon to mix together until the mixture looks lumpy.

Pour it out onto a work surface knead the fondant together. Add the remaining sugar as the fondant becomes sticky. The fondant is ready when a small amount pinched between your fingers can be pulled about an inch away from the main blob of fondant without breaking off. Wrap in clingfilm and place in the fridge.

To assemble a standard red velvet cake:

remove the baking parchment and stack the layers with a quarter of the icing between each one before spreading the remaining icing on the top of the cake.

To make a horrifying brain cake:

Cut the slabs of cake in half width wise.

Stack them on a board with a quarter of the icing between each one.

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Carve the cake into the rough shape of a brain with a thin cleft down the middle. I googled cartoon pictures of brains to get a good idea of the shape without making myself feel sick.

Spread the remaining icing around the outside of the cake to create a crumb coat.

Place in the fridge for half an hour to set.

Once the cake has set, it is time to turn it into a brain.

Divide the fondant icing into quarters and roll one of them out into a snake about 1cm thick.

Cut the snake in half and then arrange each piece in symmetrical looping designs at the front of each hemisphere of the brain. It is easiest to start at the base of the brain to give the fondant some support from beneath, so it won’t fall off. Make sure that you leave a small gap down the centre of the brain to show the divide between the two hemispheres.

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Use two more of the quarters to repeat the above process to cover the outside of the brain.

Take the last quarter and cut it in half. Roll each half into a short, thick sausage and flatten half of each one. These will make up the cerebellum which is a different shape to the rest of the brain. Indent lines along the outside of each of the sections of the cerebellum.

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Place the cerebellum onto the serving plate and place the rest of the cake on top (ensuring the cerebellum is at the back).

Mix the jam with the remaining four tablespoons of water to thin it down.

Use a pastry brush to paint the entire outside of the cake with jam to make the brain look moist and fresh. If there are any sections with gaps in the fondant, add a little jam into the gap to make it look like the brain is oozing blood.

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This brain cake is truly horrifying to look at and you don’t even need to clean down the serving plate as a little extra ‘blood’ just adds to the effect. The cake is moist and has a light chocolate flavour which works wonderfully well with the tangy cream cheese icing. It is sure to a lot of attention when you bring it into a room or even just have it sitting in the centre of a table when people arrive. The best way to serve it is to cut down the centre of the brain and then serve slices from each side.

I hope you enjoyed the recipe. If you love cake but would rather make one that is a little less terror inspiring, why not treat yourself to a beautiful unicorn cake? It’s ombre on the inside too! Of course, if you are more of a savoury person than sweet, you could always make yourself a big bowl of Laksa. It’s perfect to keep you warm as winter approaches.

Have a good one and I will be back next week with a flavour packed rice dish.

Ombre Unicorn Cake

Who doesn’t enjoy a good birthday? The only thing I struggle with is what to get my friends as presents. I always want to get something meaningful that is not single. Sometimes people drop hints, which is fantastically useful, but other times I am stumped. My solution in this scenario is cake. A good cake shows that you have put effort in, you have thought about what they would like flavour wise and can also be made to look beautiful. A good cake will be remembered.

While I was at university I made many birthday cakes. They are great gifts when you are on a budget, as a basic cake can be made for around £10 and will be far better than most things you can buy for that amount in a shop. Birthdays are fun, but birthdays with a homemade cake are just a little bit better. Everyone will enjoy the food more and the overall atmosphere will be just a little bit happier – of course, if you don’t have time to bake something, a bought cake is not going to ruin the day. My view is that if someone provides me with cake, I am going to eat it!

Of course the most important part of a birthday is not the cake, it’s the people. If you are busy with university or work, it can often be hard to find time to meet up with friends but birthdays are a perfect time to come together and celebrate throughout the year. It can be a nice break from the stress of day to day life and regular catch-ups with friends are always good fun.

This week’s cake recipe can obviously be made without the added unicorn features to create a standard ombre cake or, vice versa, you can use the unicorn instructions to turn a normal sponge cake into a beautiful masterpiece. I made this for one of my best friends. She loves rose gold and pink so I went with an internal pink ombre and decorated with a gold horn and pink and purple swirls. You can obviously customise the colour to whatever you fancy – you could even do a rainbow inside!

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Photo creds to A Whimsical Rose for whom this cake was made. You should definitely check out her blog as she makes some great content!

I hope you enjoy making this cake as much as I did. It was definitely a labour of love (I mean come on, I lined eight tins for this – if that doesn’t show that I was willing to do whatever it took to make this cake amazing, I don’t know what will). Either way, I think a multi-layered, colourful cake is something that everyone should try at some point, even if it is only to say that you have done one, and if you are putting all that effort in then you can easily elevate it to unicorn status with very little extra effort.

 

 

 

 

 

 

Ombre Unicorn Cake

10 oz. unsalted butter

10 oz. sugar

10 oz. self-raising flour or plain flour mixed with 2 ½ tsp baking powder

5 eggs

60ml milk

1 tbsp vanilla extract

 

For the syrup (optional but prevents the cake from being to dry):

3 tbsp sugar

3 tbsp water

25ml liqueur (optional) – I like to use raspberry

 

For the Icing:

400g salted butter at room temperature – I find that salted butter gives a much better tasting buttercream as it prevents the icing from being too sickly sweet.

600-650g sifted icing sugar

1 tbsp vanilla extract

Gel food colouring

 

Extras:

A small block of fondant icing

Black food dye

Paint brush

Gold lustre dust

A small amount of rosewater or vodka

One wooden dowel (for the centre of the horn)

Two cocktail sticks.

 

 

 

Cream the butter with the sugar and beat until light and fluffy.

Add the vanilla extract and beat again.

Mix in the eggs one at a time followed by a tablespoon of flour.

Once the eggs have been mixed into the rest of the batter, tip in the remaining flour and beat until completely combined.

Finally, add the milk and beat one last time.

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Preheat the oven to gas mark 3 (160°C)

Split the cake mix into eight parts and add a small amount of food dye to each one increasing the quantity of dye each time.

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Butter and line as many 6 inch baking tins as you have and bake for 18-20 minutes.

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While the cakes are baking, place the sugar and water for the syrup into a pan.

Heat and stir until all the sugar has dissolved.

Remove from the heat and stir  the liqueur.

 

To prepare the icing, place the butter into the bowl of a stand mixer fitted with the whisk attachment. Using the whisk instead of the K-beater allows for a much lighter, softer buttercream.

Whisk the butter until it is soft and the colour begins to pale.

Turn the mixer down to its minimum speed and add half of the icing sugar. The slow speed prevents you from covering the entire kitchen in a cloud of sticky sugar.

Once the first batch of icing sugar has been beaten in, add the vanilla extract and turn the mixer to high and whip the icing for another minute to soften it up again.

Turn the mixer back to a slow speed and pour in the rest of the icing sugar.

Slowly beat it in and then return the mixer to a high speed before beating it for five minutes to give an incredibly pale, soft icing. If the icing seems a little stiff, you can always add a tablespoon of milk.

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Remove a third of the icing and set it aside for decoration later.

 

 

To assemble the cake:

Take the darkest layer of cake, level it and stick it to the cake board with a small amount of icing.

 

Use a pastry brush (or a teaspoon if you don’t have one) and brush the top of the cake with syrup.

Spread a thin layer of the icing over the cake and repeat with the next darkest layer.

Continue adding layers to the cake until you have the white layer left for the top.

When you place the final layer, place it upside down so that its base becomes the top of the cake providing a flat surface to work on later.

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The levelled tops of each cake displaying the colour gradient inside

Use the remaining icing that was not set aside to cover the entire cake in a layer of frosting. If you have time, use a small portion to make a crumb coat but otherwise, you can get a smooth, clean layer of icing by being careful.

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The crumb coat

 

Take the fondant and remove two balls about an inch across.

Flatten these out and mould them into ear shapes about an inch across and an inch and a half high. Insert the cocktail sticks into the base of each ear.

Roll the remaining fondant out into a long snake making one end thicker than the other.

Starting with the thin end, coil the fondant around the wooden dowel making sure to cover the tip. Leave a good two inches at the base of the dowel for it to stick into the cake to support the horn. Place the horn and the ears onto a tray and set aside to dry for half an hour.

 

Divide the remaining icing into thirds and colour each of them to your desired colour. I like having a dark version and a light version of the same colour along with a different colour for contrast.

Load the icing into piping bags fitted with star nozzles and pipe rosettes and kisses all over the top of the cake. Decide where you wish the front of the cake to be and pipe a rosette over the edge at the centre of the face.

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Use the black food dye and a brush to paint eyes onto the face of the unicorn. I like them to be about two thirds of the way up the cake. It looks very good just to paint on winged eyeliner for the eyes as it shows where they are without being super fiddly to do which can mess up the cake (you only get one chance to do these).

Use the remaining icing to pipe a mane of rosettes and kisses down the side of the cake as if they are hair which is overflowing off the top.

 

To finish the horn and ears, place a small spoon of the lustre dust into a bowl and add a tiny amount of either vodka or rosewater. Mix this together to make a thick gold paint. It should have the consistency of single cream.

Brush the centre of each ear and the entirety of the horn with this gold paint.

Using a pair of scissors to support the base of the horn (these help with grip as well as preventing the horn sliding down the dowel), place it slightly to the front of the centre of the cake.

Stick the ears into the cake just next to the base of the horn.

Repaint any sections which may have been smudged during transition and voila, you have just finished your ombre unicorn cake!

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This cake is a real showstopper and is sure to draw in lots of attention. As the icing prevents you seeing any of the layers inside, no one will expect the colourful interior and you are guaranteed to be remembered by anyone who has the privilege of eating this.

If you love cake, be sure to check out my chocolate and orange drip cake or, one of my personal favourites to both bake and eat, my coffee and walnut cake. If you are looking for something a little bit more on the savoury side, why not treat yourself to some delicious soup? My coconut and sweet potato soup tastes great and is also incredibly vibrant – it’s sure to bring a smile to your face.

Have a good one and I will be back next week with a recipe for a fantastic curry with homemade curry paste. It is so much easier than you think.

H

Basic Bagels

If I were to have to choose a last meal, fresh bagels with smoked salmon and cream cheese would definitely be in the final shortlist. There is something about fresh bagels that no other bread comes close to matching; they are simply divine. A tiny bit of crunch on the outside and a chewy, satisfying filling make bagels some of the most delicious baked goods you can get.

Originating in Krakow, Poland, bagels have been around for just over 400 years. The name was derived from the Yiddish word beygal from the original German word beugel meaning bracelet, reflecting the shape of the bread. The ring shape not only helped with an even bake but also provided bakers with a way to promote their goods as the bagels could be threaded onto string or dowels for display in shop windows. Bagels were bought to England by Jewish immigrants and the Brick Lane district in London has been known for its fantastic bagel shops since the middle of the 19th century. In the early 20th century, bagels made their way to America. Introduced by Polish Jews leaving Europe, bagels didn’t really become popular until towards the end of the 20th century when the Bagel Bakers Local 338 (a local trade union which controlled the making of bagels) came to an end after the invention of the Thompson Bagel Machine which could make bagels far faster than humans.

Ignoring all the differences in toppings and flours, there are two distinct types of bagel which are separated by their method of cooking: the boiled bagel and the steamed bagel. Bagels are traditionally boiled which is what gives them their classic appearance, texture and taste but for mass production, the steam bagel was far easier. By removing the need to boil the dough, the speed of production was massively increased allowing steam bagels to be created in numbers much greater than bagels produced the traditional way. The injection of steam into the oven creates the smooth, glossy finish that most readily available bagels have and gives them a far lighter, fluffier texture.

The recipe below is for boiled bagels. They are definitely a little bit more work than steamed ones but really, they don’t take very much longer than plaiting a loaf of bread or even super artistic scoring. I hope you enjoy making them as they are great to break out for guests or even if you just want to treat yourself a little.

Bagels

Prep time: 30 mins

Rising time: 90 minutes

Cook time: 20-25 minutes

Total time: around 2 hours 30 minutes

500g strong white flour

350ml water

1 sachet (7g) instant yeast

1 tbsp sugar plus 3tbsp for the boiling later

2tsp salt

Place the flour, salt, yeast and one tablespoon of sugar into a bowl.

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Add the water and stir until everything starts coming together.

Turn out onto a surface an knead the dough until it is smooth and elastic – around 10 minutes.

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Place the dough back into the bowl and leave to rise for 90 minutes or until doubled in size.

Preheat the oven to gas mark 7 (210°C).

Heat a large pan of water and add the remaining three tablespoons of sugar to it.

Split the dough into eight pieces and roll them into balls.

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Using the end of a wooden spoon or one of your fingers, poke a hole in the centre of each dough ball.

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Stretch the dough until the hole is around three centimetres across. A common way of doing this is by spinning the dough around the handle of a wooden spoon.

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Once the water is boiling, add the bagels a few at a time (no more than three or four) and boil with the lid on for 90 seconds or until a skin has formed.

Use a slotted spoon to remove the bagels and place them onto a lined baking tray before repeating this with the rest of the bagels.

Bake the bagels for 22 minutes until golden brown and the base sounds hollow when tapped.

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Let the bagels cool before cutting as they retain heat incredibly well and whilst delicious, they are not worth burning yourself for!

I hope you enjoyed the recipe. If you love making bread, why not try out some vibrant, artisanal, vegetable bread or if you are looking for something a little bit more savoury, why not treat yourself to a butternut squash and sweet potato crumble? It’s easy to make, vegetarian and packed full of flavour.

Have a good one and I will be back next week with a soup recipe which will keep you warm as winter approaches.

H