Lemon Drizzle Easter Cake!

Lemon Drizzle Easter CakeThere are lots of things that people don’t tell you about becoming a parent. Particularly some of the dilemmas a foodie parent might face…

For example, when I was making this cake – my 6 week old daughter Tilly decided that she wanted feeding 10 minutes before it was due to come out the oven. PANIC STATIONS! I somehow, miraculously, managed to solve both problems but it was an interestingly tense situation I can tell you!

I am slowly learning that timing is everything in these early weeks. Especially if you are trying to bake or cook as well. I’ve also learnt that one handed multi tasking is something you have to adapt to…

Lemon Drizzle Easter Cake TillyLets be honest though – there was nothing that was going to get between me and that pudding!

And these tiny people are much more intelligent than they let on. I mean, Tilly already knows how to take a selfie!

Lemon Drizzle Easter Cake TillyBaby antics aside, I wanted to keep it nice and simple again with this weeks recipe. Truth be told, I don’t have time for anything other than simple at the moment! So here’s what you need to make a gorgeous lemon drizzle cake with an easy Easter decoration.

(Recipe adapted from BBC Good Food.)

For the Cake

  • 225g Unsalted Butter, Room Temp
  • 225g Golden Caster Sugar
  • 4 Eggs, Room Temp
  • Zest of 1 Lemon
  • 225g Self Raising Flour

For the Syrup

  • 85g Golden Caster Sugar
  • Juice of 2 Lemons

For the Icing & Decoration

  • 225g Icing Sugar
  • Juice of 1 Lemon
  • 180g Cadbury’s Mini Eggs

Essential Equipment

  • 20cm (8″) Round Loose Bottomed Cake Tin

Lightly grease the base & sides of the cake tin and line the base with baking paper.

Preheat your oven to 180°C/Fan 160°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.

Lemon Drizzle Easter CakeCrack the eggs into a jug and beat. Then, a quarter at a time, add them to the butter mixing well inbetween each addition.

If the mixture starts to curdle, just add a tablespoon of flour into the batter and mix it through.

Add in the lemon zest & sift in the flour. Mix again until the batter is nice and smooth but try not to over mix.

Lemon Drizzle Easter CakePour the batter into the prepared cake tin. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Lemon Drizzle Easter CakeWhilst the cake is in the oven, let’s make the syrup.

Simply weigh the sugar into a jug & squeeze over the lemon juice. Give it a good stir until the sugar has dissolved, then leave to one side until the cake has come out of the oven.

Lemon Drizzle Easter CakeWhilst still warm in the tin, use a skewer to poke holes over the whole cake. Then evenly pour over the syrup and allow to cool completely before decorating.

To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Stir well with a spoon until smooth. It should be a little thick but still runny.

Now for assembly!

Remove the cake from the tin & peel off the baking paper from the bottom. Place on a wire rack set over some newspaper or a baking sheet.

If your cake has domed in the middle, you may like to level it off with a sharp knife first. Otherwise, simply pour the icing over the cake and encourage it to drizzle down the sides with a spoon.

Lemon Drizzle Easter CakeTop with the Mini Eggs & marvel at your creation! (Even though it was really quite easy to make, but sshhhh, if you don’t tell I won’t!)

It will keep in an airtight container for 3-4 days. Lemon Drizzle Easter CakeI absolutely love lemon drizzle cake! Not only is it a baking classic, it’s incredibly simple to make and really easy to turn into an Easter dessert. It’s also something that the kids can get involved with. And no, I don’t mean by screaming when it’s almost ready like Tilly, I mean by actually getting stuck in and baking!

What a fabulous dessert to have at the centre of your dinner table this upcoming Easter weekend.

And on that note, I will catch you all next time!

Miss KitchenMason (And Tilly! x )

 

 

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Victoria Sandwich Cake

Victoria Sandwich CakeIt’s Mother’s Day this Sunday & I’m quite excited as it’s the first one I actually qualify for! Although I’m of the firm opinion that we should appreciate our Mums all year round, I also think it’s nice that we set aside a day to really spoil them rotten. And what’s the best way to do that? With cake of course!

This brilliant ‘back to basics’ recipe for a classic Victoria Sandwich Cake is so simple, it’s perfect for Dads & kids to team up and really put a smile on Mum’s face this weekend.

So, here is what you will need to make an 8″ cake.

(Recipe adapted from BBC Good Food.)

For the Sponge

  • 200g Golden Caster Sugar
  • 200g Unsalted Butter, Room Temp
  • 4 Eggs, Room Temp
  • 200g Self Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract (Optional)
  • 1/4 tsp Salt

For the Filling

  • 100g Unsalted Butter, Room Temp
  • 140g Icing Sugar
  • 1/2 tsp Vanilla Extract (Optional)
  • Approx 300g Strawberry Jam
  • Icing Sugar for Dusting

Essential Equipment

  • 2 x 8″ (20cm) Round Loose Bottomed Cake Tins

A little note about the Room Temp instruction. Cake batters work much better when all ingredients are the same temperature. They blend together easier & you’re far less likely to end up with a curdled batter which can create large holes in your finished cake. Plus, it makes it far easier to work with. Simply take your ingredients out the fridge at least an hour or so before you want to use them.

Now, lightly grease the base & sides of your cake tins & line the bases with baking paper.

Preheat your oven to 190°C/Fan 170°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk – add in all the sponge ingredients & mix together until smooth & lump free.

Victoria Sandwich CakeDivide the batter evenly between the two tins & smooth with a spatula. To prevent the cake from doming so much in the middle – put a ‘dip’ in the centre of the batter.

Victoria Sandwich CakePlace in the centre of the preheated oven (preferably on the same shelf) for about 15-20 minutes or until a skewer inserted into the centre comes out clean.

Victoria Sandwich CakeLeave to cool in the tins for 10 minutes. Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel off the baking paper from the base & leave to cool completely on a wire rack before decorating.

To make the buttercream filling, place the butter, icing sugar & vanilla extract (if using) into either an electric stand mixer or a large bowl with an electric hand whisk. Mix slowly to start with (or you may find yourself head first in a mushroom cloud of icing sugar!)

Increase the speed and beat until light and fluffy. (At least 3-4 minutes.) Scrape down the sides of the bowl periodically and if you need to loosen the mixture a little – add a splash of milk and continue to mix.

Victoria Sandwich CakeOnce the sponge layers have completely cooled, place one layer onto a cake stand. If you need to, level the top by slicing any domed cake off with a large, sharp knife.

Then smear the buttercream evenly all over the top, right to the edges.

Victoria Sandwich CakeTop with the jam and spread out evenly. Not quite right to the edges, but close. Remember this will squash outwards slightly when you put the top layer on.

Victoria Sandwich CakeWhen you’re happy with that, top with the remaining sponge layer. I like to level any dome and use the bottom side to give a nice flat edge. But it’s entirely up to you.

Place a heaped teaspoon or two of icing sugar into a sieve, then generously sprinkle all over the top of the cake.

Store in an airtight container and eat within 2 days.

Victoria Sandwich CakeI told you it was easy! I love the all in one sponge method. It’s so simple & quick that anyone can do it! Yes, even those of you who claim you can’t bake – you can do it too!

So here’s to all you wonderful Mums out there that put up with our dirty washing, our bad tempers and untidy bedrooms, yet still (somehow!) love us unconditionally. You are all incredible and I hope you are showered with appreciation and love this Sunday, because you deserve it.

Until next time my lovelies!

Miss KitchenMason

Red Velvet Cupcakes

Red Velvet CupcakesValentines Day is just around the corner and if you’re anything like me – you’ll be wondering what on earth you can buy or make for your loved one. I have always been pretty useless at gift buying, but baking? Now you’re talking my language!

Here’s a great gift idea for you to have a go at. Red Velvet Cupcakes. Is there anything more Valentines than red velvet?? With a gorgeously decadent cream cheese frosting, these are the perfect indulgence for you and your other half!

Here is what you need to make 12.

(Recipe adapted from The Hummingbird Bakery Cookbook.)

For the Decorations *

  • White Fondant Icing
  • Red Fondant Icing (Or red food colouring gel)
  • Heart Shaped Cutters

* I recommend you make these 24hrs in advance if you can. This allows them to harden slightly instead of staying ‘floppy.’

For the Cake

  • 60g Unsalted Butter, Room Temp
  • 150g Golden Caster Sugar
  • 1 Egg, Room Temp
  • 10g Cocoa Powder
  • 2 tbsp Red Liquid Food Colouring OR 2 tsp Red Food Colouring Gel
  • 1/2 tsp Vanilla Extract
  • 120ml Buttermilk
  • 150g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1 1/2 tsp White Wine Vinegar

For the Cream Cheese Frosting

  • 300g Icing Sugar
  • 50g Unsalted Butter, Room Temp
  • 125g Philadelphia Original Cream Cheese **

**Don’t use a cheaper alternative or a ‘lighter’ version. Your cream cheese frosting will end up potentially very runny/wet if you do. The only one I have found to be stable enough is Philadelphia, original full fat cream cheese. In the words of Joey Tribbiani – If you’re going to do something wrong, do it right!

 

For the decorations – If you are making the red coloured fondant yourself, just add some red food colouring gel to ready white fondant icing and knead until the colour is evenly distributed.

Then, on a work surface lightly dusted with icing sugar, simply roll out the fondant to about 3mm thick & cut using heart shaped cutters of your choosing.

If you are sticking shapes together, just dab on a little cold water and press lightly together. They will stick when dried.

Once you’ve cut out your shapes, on a tray lined with baking paper, place them out at room temperature to dry for 24 hours.

 

Onto the cake!

Preheat your oven to 170°C/Fan 160°C & line a 12 hole cupcake tin with cases. (I prefer to use foil cases as they don’t seep grease.)

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light & fluffy.

Beat the egg and gradually add this into the bowl. Mix on a high speed until well incorporated and smooth.

Red Velvet CupcakesIn a little bowl, mix together the cocoa powder, food colouring & vanilla extract to make a paste. If you are using a gel colour you may need to add a little water to loosen it.

You are looking for a deep red colour. (Remember that colours lighten once baked so don’t be skimpy!)

Red Velvet CupcakesAdd the paste into the butter mixture and mix until smooth. Scrape down the sides of the bowl then mix again to ensure the colour is evenly distributed.

Red Velvet CupcakesWith the stand mixer/electric hand whisk on a slow speed – gradually add in half the buttermilk and mix until smooth. Then sift in half the flour and mix again until smooth. Repeat until all the buttermilk & flour are used up. If needs be, scrape down the bowl to make sure all the ingredients have been evenly distributed.

Then add in the salt, bicarbonate of soda & white wine vinegar and mix on a medium/high speed until smooth.

Red Velvet CupcakesDivide evenly between the 12 cupcake cases. (They should be about half to two thirds full.)

Bake in the preheated oven for 18 – 25 minutes. To test, insert a skewer into the middle of a cupcake. If it comes out clean, they’re cooked. If there is batter on it – they need a little longer.

Once cooked, allow to sit in the tin for a couple of minutes then transfer to a wire rack to cool completely before decorating.

Red Velvet CupcakesMeanwhile, let’s get on with the cream cheese frosting.

Sift the icing sugar into the bowl of an electric stand mixer and add the butter. Mix on a medium/slow speed until well mixed. (Or use an electric hand whisk & a large bowl.)

Red Velvet CupcakesAdd in the cream cheese & mix slowly to start with (until the icing sugar is no longer a risk of mushroom clouding your kitchen!) then mix on high until really light and smooth for about 5 minutes.

Be careful not to over do it though – cream cheese frosting is a delicate creature & will become very runny if you over mix it.

Red Velvet CupcakesChill in the fridge until ready to decorate your cupcakes.

Red Velvet CupcakesWhen you’re cakes are completely cool – load a large piping bag with a nozzle of your choosing & fill with the cream cheese frosting.

I used a 3M open star nozzle and piped frosting from the outside edge inwards.

Then simply top with your sugar heart decorations and et vous voila!

Red Velvet CupcakesI usually say not to put cake in the fridge as it will dry it out quicker – but due to the cream cheese frosting, I recommend it with this particular recipe. They should keep for 3-4 days in a cardboard cupcake box. (If possible, don’t store in plastic as the sugar decorations will sweat.)

And there you have it! Sumptuously tempting, red velvet cupcakes that are good enough to make anyone fall in love with you!

I hope you enjoyed the post lovelies.

Miss KitchenMason

Carrot Cake!

Carrot Cake!A couple of weeks ago it was my Uncle Robert’s Birthday and guess what he likes..? Carrot Cake! This is a recipe I have made many times before & one that me and my family absolutely love. Do not be deceived by it’s ‘healthy’ sounding name though, carrot cake is actually one of the most calorific cakes you can eat! But hey, if we can’t eat cake on our Birthdays then when can we treat ourselves? All things in moderation I say! (or in vast quantity – same thing right??)

So, here is what you will need to make 1 x large cake. (Serves approx 12.)

For the Sponge

  • 300g Plain Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 200g Soft Light Brown Sugar
  • 200g Grated Carrot
  • 227g Tin of Pineapple Rings, Drained & Chopped
  • Zest of 1 x Orange
  • Zest of 1 x Lemon
  • 4 Eggs, Room Temp
  • 250ml Sunflower Oil

For the Cream Cheese Frosting

  • 250g Unsalted Butter, Room Temp
  • 100g Icing Sugar
  • 500g Full Fat Cream Cheese *
  • 1 tsp Orange Extract, Optional

For the Decoration

  • Sugar Carrots, Optional

Essential Equipment

  • 2 x 7″ Round Loose Bottomed Cake Tins

* I used Philadelphia Original Cream Cheese. Don’t use a low fat version as it will not hold it’s shape and may become quite wet & sloppy. 

Preheat your oven to 170ºC/Fan 150°C.

Grease the base & sides and line the base of both cake tins.

To make the sponge, sift the flour, cinnamon, baking powder, bicarbonate of soda & brown sugar into either a large bowl or the bowl of an electric stand mixer.

Carrot CakeIn a separate large bowl, mix together the grated carrot, chopped pineapple and the zest of the orange & lemon.

Add the eggs in and mix with a fork. Then gradually add the sunflower oil stirring constantly.

Carrot CakeIn thirds, add the wet mixture to the dry ingredients and, each time, mix only until just blended together.

Carrot CakeDivide the mixture evenly between the two tins and place into the lower section of the preheated oven for about 25-30 minutes.

Carrot CakeCheck with a skewer – if it comes out clean, it’s cooked. If it has batter on it – it needs longer.

When cooked, allow to cool in the tins for 15 minutes before removing, peeling off the baking paper and cooling completely on a wire rack.

Whilst the cakes are cooling, lets make the cream cheese frosting.

Either using an electric stand mixer or a large bowl with an electric hand whisk – beat the butter until really soft and smooth.

Sift in the icing sugar and mix on a low speed to start with. Once there’s not a lot of ‘loose’ icing sugar, increase the speed & mix until soft and smooth.

Carrot CakeAdd in the cream cheese & orange extract (if using.) Continue to mix on a medium speed until you can’t see any more bits of butter and it’s lovely, light & smooth.

Keep covered and chilled until you need it.

Carrot CakeWhen the cakes are completely cooled, level them off with a sharp knife if they ‘domed’ in the middle.

Place the first layer on a cake board.

Load a piping bag with a nozzle of your choosing. (I used a 2D drop flower nozzle which enables you to create the roses.)

Pipe blobs all the way around the outside edge of the bottom layer, then continue with a spiral all the way to the middle.

Don’t worry if it’s not neat – no one is going to see this bit!

Carrot CakeCarefully place the second layer on top – bottom side up. (This will give you a perfectly flat top.)

Working from the outside in, I decided to pipe little roses on the top. (Do this by starting from the middle of the rose and working your way out in a spiral.) You could do whatever you like though.

Carrot CakeAt this point, you could leave it as it is. You could also buy little sugar carrot decorations from a cake shop to place on the top, or even make your own using ready made fondant and food colouring gels. It really is entirely up to you!

Carrot Cake!I usually say to never put cake in the fridge as it dries it out much faster. However, with there always being an exception to the rule – I actually recommend you keep this one in the fridge. The nature of cream cheese frosting is a delicate one to say the least, and the sponge is so moist (with the vegetables/fruit & oil) it will be absolutely fine.

Carrot Cake! Uncle Robert

Carrot Cake! Uncle RobertIt went down a treat with the Birthday Boy and my Aunt Naomi has already asked for one for her Birthday later this year! It’s always a definite hit in my family and a recipe I will continue to make for many years to come. I often find that people turn their noses up at carrot cake without even trying it. Well I implore you, give it a go – it’s not as strange as you think and is genuinely one of the most flavourful cakes you will ever eat. Go on, convert yourself!

And on that note, I bid you farewell until next time my lovelies!

Miss KitchenMason

Chocolate Celebration Cake!

 

Chocolate Celebration CakeThis weekend I celebrated Thanksgiving for the first time in my life. It’s not a typical British thing to do, but for my friend Shanni (who comes from across the pond) it’s a calendar must!

And what a fantastic evening it turned out to be. Shanni & her partner cooked literally the biggest turkey I have ever seen in my whole life and everyone else each brought something to add to the table. From mouth watering dauphinoise potatoes to sensational vegetarian bakes, literally everything I tried induced a combination of yummy noises, smiles & a happy tummy!

And what was my contribution? Pudding! I was under orders to make something chocolatey. But I didn’t want to make just any old chocolate cake, oh no. I wanted it to fit the theme! So using a recipe that I have made hundreds of times, I simply changed up the decoration & piping technique to turn a simple chocolate cake into a Thanksgiving showstopper. It’s amazing what gold shimmer spray can do! You should totally give this a try. I promise, it’s nowhere near as difficult as it looks.

Here is what you will need to make a 3  layer 20cm diameter cake.

For the Sponge

  • 160g Unsalted Butter, Room Temp
  • 560g Golden Caster Sugar
  • 400g Plain Flour
  • 100g Cocoa Powder
  • 2 tbsp Baking Powder
  • 1/2 tsp Salt
  • 480ml Whole Milk, Room Temp
  • 4 Eggs, Room Temp
  • 2 tsp Chocolate Extract (Optional)

For the Chocolate Buttercream Frosting

  • 540g Icing Sugar
  • 100g Cocoa Powder
  • 300g Unsalted Butter, Room Temp
  • 1 tsp Chocolate Extract (Optional)
  • Splash of Milk

For the Sugar Decorations (To be Made 24 hrs in Advance)

Essential Equipment

  • 3 x 20cm Round Loose Bottomed Cake Tins

I cannot stress enough how important it is to have all your ingredients at the same temperature before starting to mix. It really helps them to blend together & dramatically improves the texture of the final cake. So if you have the time – take all those chilled items out the fridge and leave on the side for an hour or two before starting. 

Ok! Lightly grease the 3 baking tins & line the bottoms with baking paper.

Preheat your oven to 180°C/Fan 170°C.

In either a stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, cocoa powder, baking powder & salt until it forms a light sandy mixture.

Chocolate Celebration CakeBeat the milk, eggs & chocolate extract together in a jug using a fork. Then with the speed on low, gradually add two thirds of the liquid into the dry ingredients. Increase the speed to medium and mix until it’s smooth, thick & shiny.

Chocolate Celebration CakeWith the speed on low again, add the remaining third of the liquid – then increase to medium and mix until smooth and shiny.

Chocolate Celebration CakeDivide the mixture evenly between the 3 prepared tins and bake in the lower section of the oven for 30-40 mins. To check if they’re cooked – insert a skewer into the middle. If it comes out clean, it’s cooked. If it has cake batter on it – it needs a little longer.

When cooked, allow to cool in the tins for about 30 minutes. Then take out the tins, peel off the baking paper & transfer to a wire rack to cool completely before decorating.

Chocolate Celebration CakeOnto the buttercream.

Either in a stand mixer or a large glass bowl using an electric hand whisk, beat together the icing sugar, cocoa powder & butter until sandy in consistency.

Chocolate Celebration CakeWith the speed on low, add in the chocolate extract & small amounts of milk (a little at a time) to loosen the mixture. Remember, you can always add more in but you can’t take it out!

Once you see it turning darker in colour and smoother in texture – increase the speed to medium/high and beat until light and smooth. Leave to one side, or, if you want – you can make this up to a week in advance and store in an airtight container in the fridge. Simply allow to come to room temperature & give it a good mix before using.

Chocolate Celebration CakeOnto the decoration.

There are several ways to tackle this. Either you can buy pre-coloured fondant icing OR you can buy plain white icing and colour it yourself using gel food colours. DO NOT use liquid food colouring as it will make the fondant way to soft to work with. Also remember to add a little colour at a time – again, you can always add more in but you can’t take it out.

Either way, all you need to do is roll out each colour (one at a time) on a surface lightly dusted with icing sugar and cut out an assortment of leaf shapes & sizes.

Want to make them curvy shaped like mine? You don’t need to go out and buy loads of fancy, expensive moulds! All you need is a couple of sheets of cardboard, a rolling pin & some blu-tack.

Chocolate Celebration CakeOnce you’ve cut out your shapes, simply lay them however you like on your make shift moulds and allow to dry at room temperature for a minimum of 24 hours to ensure they keep their shape.

And that’s it!

Now for assembly.

If your cakes haven’t baked perfectly even (like mine never do!) carefully slice of the tops off to make each layer flat and the same size.

On a cake board or large serving plate, centrally place the bottom layer. I use this one cut side up to make sure you get a flat foundation.

Load a piping bag with a large round nozzle and fill with some buttercream frosting. Start by piping blobs around the edge.

Chocolate Celebration CakeContinue by piping a spiral within the ‘blobbed’ edge – from the outside in. (Thanks to John Whaite for this Tip!)

Chocolate Celebration CakePop the next layer on top, cut side down – see how pretty it looks? No one will ever know it doesn’t look the same in the middle as they’re only going to shovel it in their mouth anyway! Repeat the piping process on this layer.

Chocolate Celebration CakeThen add on your final layer. (Again, cut side down.) This time, we’re going to pipe blobs all over. So, starting from the outside and working your way to the middle, start blobbing!

Chocolate Celebration CakeNow all that remains is to lay on your leaf decorations however you like and spray all over with some gold shimmer spray. If your board looks a bit empty like mine did, simply pipe a border of blobs around the bottom of the cake.

Chocolate Celebration CakeI told you it wasn’t as difficult as it looked! I love this cake recipe as it’s pretty much just a case of chuck it all in, mix it, bake it, done. No faffing around for ages – just pile it all in! You could very easily adapt the decorations to suit any occasion too. For example, get some green, white & red fondant – cut out Christmas shapes (trees, presents, snowmen etc) & make exactly the same as above, maybe with some silver shimmer spray to add that extra ‘wow’.

All that remains for me to say is a huge thank you to Shanni & David for hosting such an enjoyable Thanksgiving feast for us all. And to all you lovely lot in the USA – Happy Thanksgiving for Thursday!

Hope you all enjoyed the post, until next time.

Miss KitchenMason

Ice Cream Cake

Ice Cream CakeThis weekend I hosted a dinner party for close friends and I needed a really simple, make ahead pudding to take the stress out of it all. Then I came across this…

Hand on heart, It’s the most incredibly easy, quick and down right dirty & delicious showstopping dessert I have ever made in my entire life! It’s sheer amazingness literally needs no further introduction. So here is what you will need to make 1 x 20cm cake. (Serves 8-12 depending on how greedy!)

(Recipe adapted from Nigella Express)

The Cake

  • 1.5 litres Good Quality Vanilla Ice Cream
  • 2 x Cadbury’s Crunchie Bars
  • 100g Honey Roast Peanuts
  • 150g Chocolate Hobnob Biscuits
  • 200g Milk Chocolate Chips

Butterscotch Sauce

  • 45g Light Muscovado Sugar
  • 2 tbsp Golden Caster Sugar
  • 150g Golden Syrup
  • 30g Unsalted Butter
  • Pinch of Salt
  • 125ml Double Cream
  • 1/2 tsp Vanilla Extract

Rich Chocolate Sauce

  • 75g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Instant Coffee, dissolved in 2 tbsp water
  • 1 tbsp Golden Syrup

To make the cake, take the ice cream out the freezer and allow it to soften at room temperature. (Takes about 10-15 minutes on a warm day.) Then line a 20cm spring form baking tin with cling film.

Ice Cream CakeTip the softened ice cream into a large bowl and mix until smooth.

Ice Cream CakeStill in the wrappers – bash the Crunchie bars to break them up.

Roughly chop the peanuts.

In a bag – bash the Hobnob biscuits using a rolling pin.

Reserve 50g of Hobnob biscuits & 50g of chocolate chips. Then tip all the remaining ingredients into the ice cream.

Ice Cream CakeGive it a good mix to ensure even distribution.

Ice Cream CakePour this into the prepared tin, cover with cling film then pop into the freezer to set. (I made mine the day before the dinner party to 1. make sure it would set and 2. decrease stress on the day.)

Ice Cream CakeButterscotch Sauce

To make the butterscotch sauce, tip the sugars, golden syrup, butter & salt into a large saucepan.

Ice Cream Cake Butterscotch SauceOver a relatively high heat, melt the ingredients and boil for 5 minutes.

Ice Cream Cake Butterscotch Sauce

Ice Cream Cake Butterscotch SauceWhen the 5 minutes are up, turn off the heat the stir in the double cream and vanilla extract.

Ice Cream Cake Butterscotch SaucePour into a jug and allow to go cold before using. (Or it will be far too runny.)

Rich Chocolate Sauce

Break up the chocolate & put it in a saucepan along with all the other ingredients.

Ice Cream Cake Rich Chocolate SauceOver a gentle heat, melt the ingredients together stirring constantly so it doesn’t catch on the bottom.

It will look very ‘dotty’ at first but have patience, it will come together.

Ice Cream Cake Rich Chocolate SauceOnce everything has melted together, take the pan off the heat, give it a good stir – then pour into a jug and allow to cool before using.

Back to the cake.

When you are ready to serve, take the cake out the freezer and remove from the tin. Carefully peel away the cling film and set on a cake stand.

Allow to sit out for 5-10 minutes until soft enough to slice.

Serve wedges smothered in lashings of butterscotch & chocolate sauce.

Ice Cream CakeCome on, is that not one of the most beautiful things you’ve ever seen? I mean, I think it should be considered as the 8th wonder of the world! Hang on, lets get a closer look…

Ice Cream CakeIf you’re not salivating over that – you need to see a doctor. There’s something seriously wrong with you!

It’s definitely safe to say this was a huge hit with my guests. I nearly didn’t have to wash the desserts plates they were that clean! And the butterscotch sauce was my absolute favourite. It was so good, I actually drank some. Yeah – I said that out loud. I drank some. There’s gotta be some perks to having a food blog though right?! Hehehe.

And on that shameful confession, I bit you farewell until next week lovelies!

Miss KitchenMason

 

 

 

Two Ingredient Nutella Cake!

2 Ingredient Nutella CakeOk, I came across this recipe (from Kirbie’s Cravings) and thought… yeah, that’s not possible. Turns out, it’s totally possible! Not only do you need just two ingredients, it’s easy to make and it’s gluten free! So what are you waiting for? Here is what you will need.

  • 4 Large Eggs
  • 240g Nutella

Equipment

  • 7″ Springform or Loose Bottomed Pan
  • Electric Stand Mixer with Balloon Whisk Attachment OR Electric Hand Whisk

First thing’s first, grease and line your baking tin with baking/parchment paper & preheat your oven to 180°C/Fan 170°C.

Two Ingredient Nutella CakeWeigh out the Nutella into a large glass bowl.

Two Ingredient Nutella CakeEither microwave for 20 seconds or place over a pan of barely simmering water for a minute or two. Stir until loose and smooth. Allow to cool whilst you move onto the eggs.

Two Ingredient Nutella CakeBreak the eggs into the bowl of an electric stand mixer. (or, if using an electric hand whisk, a very large glass bowl.)

Two Ingredient Nutella CakeUsing the balloon whisk attachment, whisk on the highest setting for about 6-7 minutes until thick, shiny & at least tripled in volume. (This may take longer if using an electric hand whisk.)

Two Ingredient Nutella CakeAdd 1 third of the whisked eggs into the Nutella and very gently fold in using a spatula. Continue to fold until there are no streaks of egg left, then repeat twice more for the last two thirds. You should be left with a light, chocolate batter.

Two Ingredient Nutella CakeCarefully pour this into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Two Ingredient Nutella CakeWhen it’s cooked, open the oven door and allow to cool in the oven for about 30-40 minutes before transferring to a wire rack to cool completely.

Two Ingredient Nutella CakeWhen it has completely cooled, and I do mean – completely. Cut into 8 slices and enjoy with a cup of tea. Store in an air tight container in the fridge. In fact, I actually think it tastes nicer once it’s been chilled!

Two Ingredient Nutella CakeThis cake looks like it’s going to be quite fudgy but it’s actually incredibly light! I almost don’t want to call it a cake as much as, well, honestly? I’m not sure what I’d call it! Whatever the case, it’s light, it’s gluten free and it’s got Nutella in it. I think that’s a win right? Oh, and each slice is only about 200 calories. Not bad eh?

Hope you all enjoyed the post my lovelies, until next week!

Miss KitchenMason