Category: Cakes

Baking, Cakes, Great British Baking Show, Holiday Baking

Cadbury Mini Egg Chocolate Cake

by Ruth Grindeland1 Comment on Cadbury Mini Egg Chocolate Cake
Cadbury Mini Egg Chocolate Cake

Cadbury Mini Eggs – the greatest candy on earth — meet the best chocolate cake on earth
and you have the greatest dessert ever made. I promise!

Cadbury Mini Eggs

If you have never had Cadbury Mini Eggs you need to stop reading this and head directly to the store. They are really THAT good. I can tell you about the first time I had Cadbury Mini Eggs, about my addiction, and how I dragged three generations of my family into addiction. And guess what, I don’t feel bad about it. Yep, we all share in the same Mini Egg obsession. They really are that good!

I am going to let you in on a little secret, you can in fact get these eggs almost year around in America. Yep, that is right. I have found them in the seasonal candy section at Target throughout the year (4th of July, Check. Christmas, Check. Halloween, Check). But if you’re reading this and you are unable to find any eggs, no worries, I have lots of other chocolate recipes to meet any craving you might have. I recommend my banana chocolate cream pie or chocolate cupcakes with espresso buttercream.

Cadbury Mini Egg Cake Up Close
Cadbury Mini Egg Cake Eggs Up Close

Chocolate Cake

There is only one type of chocolate cake that is worthy of Cadbury Mini Eggs, the moistest and rich chocolate cake I can bake. To meet the expectation I am pulling out all my favorite tricks to make this cake. Below are the ingredients that I used. While you can use substations, I do not recommend them. Every ingredient was carefully planned. Trust me, it’s worth it.

All Purpose Flour – This is stronger than cake flour, but not as strong as bread flour. Combined with the cocoa powder, this flour is strong enough to hold up two tiers, buttercream, and lots of mini eggs.

Cocoa Powder – This cake is very sweet. Use an unsweetened cocoa powder to provide balance. My go-to is Hershey’s, but use whatever you have on hand.

Baking Powder and Baking Soda – Both of these ingredients contain bicarbonate. There is a whole lot of science behind bicarbonates, but really all you need to know is that bicarbonates provide the lift that makes this cake-like and fluffy!

Espresso Powder – This is my favorite secret ingredient when it comes to making chocolate cakes. Used in small amounts, espresso powder amplifies the chocolate flavor. Espresso powder is different from instant coffee. It is made from darkly roasted coffee beans that have been brewed, dried, and then ground to a fine powder.

Buttermilk – is naturally acidic and it reacts with leavening agents (bicarbonates) to produce lighter and fluffier textures in a cake.

Vegetable Oil – This is actually the best oil for making cakes. The reason? Vegetable oil contributes to moistness more reliably than butter. This is due to vegetable oil remaining liquid at room temperature, whereas butter wants to solidify. As a result, the cake will be more consistent and moist than if you use butter.

Eggs – First use room temperature eggs. Room temperature allows the egg yolks to break down and makes it easier for them to incorporate into other ingredients. Eggs create structure and stability within a batter and add moisture.

Vanilla Extract – Is the best supporting actor in baking. A few drops enhance all the other flavors in the cake. I am not exactly sure how it does it. I just know if you leave vanilla extract out, you will regret it. The flavor will be meh.

Boiling Water – Boiling water is key to achieving a rich and moist chocolate cake. Boiling water combined with cocoa powder causes the cocoa powder to bloom. What that really means is the hot water maximizes the chocolate flavor. As a bonus, the hot water also dissolves any cocoa powder clumps.

Chocolate Buttercream

This buttercream is the best buttercream you will make. I know that is a big claim and I promise, this buttercream will hold up to that claim. The texture is light, it is full and it is perfect between the cakes.

Cadbury Mini Egg Cake Slice
Cadbury Mini Egg Cake Slice

Cadbury Mini Eggs

First, let’s talk about egg chocolate type. These eggs come in three varieties: white, milk, and dark chocolate. For this cake, milk chocolate is the perfect flavor. It is rich and not really all that milky. The result is a perfect flavor to match with the cake and buttercream.

If you’re tempted to use the dark mini eggs, I recommend trying them before using them. As a dark chocolate lover, this is hard for me to write, the dark chocolate is too rich and fudge-like. It is not like the typical dark chocolate used in baking and it just won’t taste right in this cake.

Next, let’s talk about the hard shell coating. For this cake, I used two different types, the normal coating, and the shimmer coating. That was a mistake on my end, I had bought the normal coating preparing for this cake. Then the day I was baking I noticed the shimmer coating and decided to try it. I love the way the shimmer looks. However, know that only one type of coating is needed, and use the one you like the most.

Finally, after applying the buttercream, add a texture layer of broken Cadbury Mini Eggs. This provides depth and texture in every bite and is absolutely amazing. To do this I followed the tried and true technique of half a cup of Mini Eggs placed in a plastic bag. Once in the bag, go over the eggs with a rolling pin. Simple and effective. The best part, the eggs tasted even better this way. I swear. It was a pleasant surprise!

Cadbury Mini Egg Cake with Missing Egg (Great British Bake Off Nod)


Make ahead

Both the cake and the buttercream can be made and stored in advanced.

  • Chocolate cake – Allow the cakes to fully cool. Wrap each cake individually in cling wrap.
    • Refrigerator – Can be stored for up to one week in an air-tight container.
    • Freezer – Can be stored for up to one month in an air-tight container.

  • Buttercream frosting – Can be stored in both the refrigerator or freezer.
    • Refrigerator – Can be stored for up to one week in an air-tight container.
    • Freezer – Scoop the buttercream into a freezer bag and remove the air. Buttercream can be stored for up to three months. Before using freeze buttercream, remove it from the freezer the night before and allow it to thaw in the refrigerator. Then place it on the counter for an hour or two before using to allow it to come up to room temperature.

Great British Baking Show Bake
Season 2, Episode 1, Show Stopper – Chocolate Tiered Cake

This bake was a show-stopper bake. Honestly, there is not too much to say about it. It was right up my alley and I had been planning it for months. I was excited to break out my cake stand and tools. My initial intent was to cover the cake in ganache, but in the end, I decided to do a semi-naked cake. I think that was the right choice given how sweet the cake is.

I did remove one of the outer yellow eggs. It was my nod to the cake at the opening of every show. If you noticed, let me know. I would love to just know someone is following along:)

On a personal note, I did sign up for the Milk Bar baking class. Starting in April by blog will cover some of what I learned in these classes. I am excited to up my baking game and share it with you!

GBBO Count: 18 down, 262 to go!

Cadbury Mini Egg Cake Top Down

Cadbury Mini Egg Chocolate Cake

Cadbury Mini Eggs – the greatest candy on earth — meet the best chocolate cake on earth and you have the greatest cake ever made. I promise!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Cooling and Assembly 45 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Large bowl
  • Mixer (hand or stand)
  • 2 – 9 inch cake pans
  • Piping bag
  • Cake stand (optional)
  • Cake scraper (optional)

Ingredients
  

Cake

Chocolate Buttercream

Cadbury Mini Eggs

  • ½ cup Cadbury mini eggs crushed
  • 2 cups Cadbury mini eggs (top decoration)

Instructions
 

Cake

  • Preheat oven to 350º F and grease two 9-inch cake pans.
  • Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl or stand mixing bowl. Use a whisk to ensure the mixture is mixed well and the baking powder and baking soda are evenly distributed.
  • Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix at medium speed. Reduce speed and carefully add boiling water to the cake batter until well combined.
  • Distribute cake batter evenly between the two cake pans. Bake for 30-35 minutes.
  • Remove and allow to fully cool.

Chocolate Buttercream

  • Add cocoa powder to a large bowl or stand mixer mixer. Using a whisk, work through the cocoa powder to remove any clumps
  • Add butter to the bowl and cream the butter and cocoa powder together.
  • Add sugar and milk to the cocoa mixture by alternating the sugar and milk. I recommend adding one cup of sugar and then one tablespoon of milk at low speed. After each addition has been combined, turn the mixer onto a high speed and mix for about about a minute. Repeat until all sugar and milk have been added.
  • Add vanilla extract and espresso powder

Assembly

  • Fill a piping bag with the chocolate buttercream using a round tip
  • Place the first cake on the stand and pipe the buttercream filling. Once piped, top with 1/2 cup of crushed Cadbury mini eggs.
  • Place the second layer of cake on top. Pipe buttercream on the top and sides of the cake. Arrange the 2 cups of Cadbury mini eggs on top as desired.
Keyword Cadbury Mini Egg, Cadbury Mini Eggs, Cake, Chocolate Cake
Tried this recipe?Let us know how it was!
Baking, Cakes, Vegetarian

Dulce de Leche Coffee Cake

by Ruth Grindeland1 Comment on Dulce de Leche Coffee Cake
Dulce de Leche Coffee Cake

Butter, sour cream, brown sugar, and dulce de leche come together to create a rich and decadent coffee cake.
I always hope that it will last a few days. But it never does. It is that good.

I have this thing about cake. I also have this thing about coffee. Not to mention I have this really big thing about dulce de leche. So, I thought let me put them all together and make a dulce de leche coffee cake! Ok, so no coffee is in the cake, but it’s the perfect cake to eat with the perfect cup of coffee!

What is Dulce de Leche?

I like to think of dulce de leche as sweetened caramelized milk. It is made by reducing milk and sugar over low heat. There are a couple of different ways to make it. You can make it from scratch using this recipe or buy it. It is available at most stores or on Amazon.

The exact origins are a debate. Most believe that it originated in Argentina. However, this is a continuous point and many Latin American countries lay claim to creating this sweet treat. Me, well I say I don’t care who created it. I am just glad they did. So on behalf of American dulce de leche lovers, thank you, whoever you are (were).

Dulce de Leche Jar and Spoon
Dulce de Leche Jar and Spoon

What is Coffee Cake?

Coffee cake is quite simply any cake that is eaten with coffee. Typically coffee cake has two distinct layers that are separated with a ribbon of cinnamon, butter, and flour. This same ribbon is spread across the top of the cake before baking. Once baked it becomes the crunchy signature streusel commonly associated with coffee cake.

Dulce de Leche and Cup
Dulce de Leche and coffee cup

Ingredient Run down

This cake is baked in butter and sour cream. Which makes it heavenly, but also makes it heavier than a traditional cake. The crumb and dulce de leche are spread in the middle layer and again on the top. All of these ingredients come together to create a rich and decadent coffee cake. Here is a rundown of the ingredients that I used and why.

  • All-purpose flour – This is a strong flour, sturdy enough to hold up against the weight of the sour cream and dulce de leche.
  • Light brown sugar – Adds sweetness to the streusel crumb. You can use either light or dark, both will work with this recipe.
  • Ground cinnamon – Is a traditional flavor used in the crumb. You could go without it, but why? Cinnamon is classic tradition worth keeping!
  • Unsalted butter – Always use unsalted butter. Then when you add in salt you know exactly how much salt is in the recipe.
  • Baking powder and soda – Are leveling agents that give rise to your cake. The baking powder actually lightens the texture of your cake by enlarging the air bubbles. Use products that are less than 6 months old. Anything older will lessen the rise of your cake.
  • Sugar – Always sweetness the cake. I use good old-fashioned white sugar.
  • Large eggs – Eggs add structure, leavening, color, and flavor to cakes. Large eggs are the default at the store and easy to find.
  • Vanilla extract – Add a lot of flavor to your cake. The real study can be expensive. While I love the real stuff, I often use imitation to save money. (shhhhh, our secret.)
  • Sour cream – Adds weight and smoothness that we associate with coffee cake. For this, I use full-fat sour cream. There is just no substitute.
  • Dulce de leche – Bliss. Pure bliss. I don’t know what else to say about this gift from the gods.

Dulce de Leche Coffee Cake Coffee Dip
Dulce de Leche Coffee Cake Coffee Dip

How to make Dulce de Leche Coffee Cake

First, you will need to decide if you are going to make or buy dulce de leche. If you are going to make it, I recommend using my recipe located here. If you are going to buy some, you can probably find it at your local supermarket or order it on amazon.

Next, let’s make the topping. Once it is made, set it aside for later. To make the topping you will need:

  • 3/4 cup all purpose flour
  • 2/3 cup light brown sugar
  • 1 tsp cinnamon
  • Dash of salt
  • 5 tablespoons butter (room temperature)
  1. Using a whisk, combine the flour, brown sugar, cinnamon, and salt in a small bowl.
  2. Using your fingers, add the butter and mix thoroughly with your fingers.
    1. It is ideal to have small clumps form. They will bake into the crunchy streusel.
  3. Once mixed, set aside.

Once the topping is made, we will being to make the cake. You will need the following ingredients:

  • 8 tablespoons of butter at room temperature
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 1/2 cup dulce de leche
  1. Preheat the oven to 350.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. These are your dry ingredients.
  3. In a large bowl using either a hand or standing mixer, beat together the butter and granulated sugar at medium-high speed. The goal is to have the mixture be light and fluffy. This will take about 3 minutes.
  4. Add the eggs 1 at a time, beating well after each addition.
  5. Add in the vanilla.
  6. Reduce to low speed and add the flour mixture in batches, alternating with the sour cream. Two things to note here:
    1. You will want to start and end with the flour. I added mine in the following order: flour, sour cream, flour, sour cream, flour.
    2. The goal is to the flour just enough to incorporate. It is VERY easy to over-mix here. If you do over-mix the result will be a flatter cake. If you’re worried about over mixing, I recommend mixing the flour and sour cream in by hand using a spatula.
  7. The cake batter will be very thick. This is your goal.
  8. Using the butter wrapper, grease a square cake pan or a loaf pan.
  9. Spoon half of the cake batter and using a spatula, smooth the top. Sprinkle half of the crumb topping over the batter. Then drizzle half the dulce de leche over the top of the crumb.
  10. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
  11. Bake at 325 for one hour. The cake and topping should be golden brown. If you’re using a toothpick, once inserted into the center of the cake the toothpick should come out clean.
  12. Let cool in the pan for 20 minutes and then transfer to a rack to cool.
  13. If you have leftover dulce de leche it tastes great drizzled over the top!
A little extra dulce de leche never hurt anyone😊

Visual Steps

1
Make the Crumb Topping: Mix together 3/4 cup all purpose flour, 2/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1 pinch of salt.
2
Using your hands, add 5 tablespoons of room temperature butter and mix well. set aside.
3
Make the Cake: mix two cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon of salt.
4
Using a hand mixer, blend 1 cup of sugar and 8 tbsp of room temperature butter.
5
Add 2 large eggs, one at a time.
6
Mix 2 tsp of vanilla
7
Mix flour and sour cream in alternating batches (flour, sour cream, flour, sour cream, flour)
8
Grease cake pan. Layer batter, crumb, dulce de leche. Repeat.
9
Bake for 1 hour in a preheated oven @ 350 degrees. Cool and then enjoy!
Check out my other content @lifeonwesterlycreek on Jumprope.
Dulce de Leche Slice

Dulce de Leche Coffee Cake

Butter, sour cream, brown sugar, and dulce de leche come together to create a rich and delicious coffee cake.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Course Breakfast
Cuisine American, argentinian, German, Latin American
Servings 6

Equipment

  • Mixer (hand or standing)
  • Large bowl
  • Medium bowl
  • Whisk
  • Spatula
  • Square cake pan or loaf pan

Ingredients
  

Crumb Topping

Coffee Cake

Instructions
 

Step One – Make the Crumb

  • Using a whisk, combine the flour, brown sugar, cinnamon, and salt in a small bowl.
  • Using your fingers, add the butter and mix thoroughly with your fingers. It is ok to have small clumps.
  • Once mixed, set aside.

Step Two- Make the Batter

  • Preheat the oven to 350.
  • In a small bowl, whisk together flour, baking powder, baking soda, and salt. These are your dry ingredients.
  • In a large bowl using either a hand or standing mixer, beat together the butter and granulated sugar on medium-high speed until light and fluffy. About 3 minutes.
  • Add the eggs 1 at a time, beating well after each addition.
  • Add in the vanilla.
  • Reduce to low speed and add the flour mixture in batches, alternating with the sour cream. (Recommended sequence: Flour, sour cream, flour, sour cream, flour)
    Mix just enough to incorporate, using caution not to over mix.
  • The cake batter will be very thick. This is your goal.

Step Three – Assembly and Baking

  • Using the butter wrapper, grease a square cake pan or a loaf pan.
  • Spoon half of the cake batter and using a spatula, smooth the top . Sprinkle half of the crumb topping over the batter. Then drizzle half the dulce de leche over the top of the crumb.
  • Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
  • Bake at 325 for one hour. The cake and topping should be golden brown. If your using a tooth pick, once inserted into the center of the cake the toothpick should come out clean.
  • Let cool in the pan for 20 minutes and then transfer to a rack to cool.

Video

Dulce De Leche Coffee Cake by lifeonwesterlycreek on Jumprope.

Notes

Recipe notes:
Recommended equipment:
Keyword Coffee Cake, Dulce de Leche, Dulce de Leche Coffee Cake
Tried this recipe?Let us know how it was!
Baking, Cakes, Great British Baking Show, Holiday Baking

Mini Red Velvet Cakes (Petit Fours)

by Ruth Grindeland3 Comments on Mini Red Velvet Cakes (Petit Fours)
Mini Red Velvet Cakes (Petit Fours)

Note: This post may contain affiliate sales links. Please see my full disclosure policy for details.

Four – six mini red velvet cakes sandwiched between sweet cream cheese frosting and filled with fresh strawberry jam.
It’s the perfect cake for any occasion.

Red velvet is the perfect choice for Valentines day, Christmas or any occasion. In my opinion, red velvet is always the perfect choice!

If you’re new to red velvet, it is actually a chocolate cake made with cocoa powder. The difference between a red velvet cake and a chocolate cake is a red velvet recipe uses about half as much cocoa powder. The result is a lightly flavored chocolate cake.

As I write this post, Valentine’s Day is just around the corner. These little cakes are perfect to cap off a romantic dinner at home, which is probably where most of us will be for Valentine’s Day 2021. Here is my perfect COVID — stuck at-home — Valentine’s dinner:

I know, It’s a lot of shameless self promotion. But on the other hand it will be an amazing dinner!

Mini Red Velvet Cakes
Mini Red Velvet Cakes

Mini Red Velvet Cake Specific Ingredient Run Down

Flour – For this cake, I used good old-fashioned all-purpose flour. I tried making this cake with a cake flour substitute. Each time the result was an epic fail. In the end, I use standard old-fashioned all-purpose flour, from which I will never stray again.

Jam – In the middle of the cakes, I used homemade strawberry jam. It does not take very long to make and the flavor is very fresh. If you prefer, use jam purchased at the store. It’s really all about what you will enjoy the most as a filling.

Red Food Coloring – Red velvet cakes were originally made with beetroot to achieve a red color. Nowadays most bakers use food coloring, including me. There are two types of red food coloring, gel and regular. The gel food coloring is much more concentrated than the regular version. If you use the regular food coloring, you will need to double the amount used.

Mini Red Velvet Hearts
Mini Red Velvet Hearts

Let’s talk Mini Red Velvet Cakes

Size – I wrote this as a small cake recipe that will make 6 – 8 mini, petite, cakes depending on how you cut the cake. If you would like to increase the batch, simply select 2x or 3x in the recipe below. This recipe will automatically be calculated for the larger size.

Frosting – I created a small frosting recipe that matches the size of the cakes, minus any exterior frosting. If you prefer a larger batch, simply select 2x or 3x in the recipe below.

Choosing the correct pan – I recommend using a small cake pan or pan with individual pans. The individual pans would reduce waste and ensure a consistent size.

Choosing the shape and mold – You will most likely want to cut the cake into the desired shape. I used two shapes, a heart, and a circle. For the heart shape, I used a cookie cutter and for the circle, I used a small biscuit cutter. If you do not have a cutter, you can use a mug or small bowl to achieve the round shape.

Cake scraps – After you cut the cake there will be lots of scraps leftover. Rather than throwing away the cake scraps, you can freeze them for up to 30 days. There are many different ways to use leftover cake scraps that taste and look delicious. Below I listed a couple of my favorite ways to use leftover cake scarps that are easy and family-friendly.

  • Cake Truffles –
    • Place the cake scraps in a mixer using the paddle attachment.
    • Add a small amount of frosting to bind the scraps together.
    • Mix at a low to medium speed until all the ingredients are mixed together.
    • Use an ice cream scooper or a spoon to scoop out the batter, then roll the batter into a ball. The is the foundation of your cake truffle.
    • Prepare bowls, one with chocolate and one with something crunchy, to roll the cake truffle in (ex. nuts, sprinkles, etc.)
    • Melt the chocolate in the microwave on low power in 20-second bursts. (Always use low power and short bursts to avoid burning the chocolate.)
    • Wearing gloves, roll the cake truffle in chocolate and then in something crunchy.
    • Set the cake truffle on parchment paper and place it in the refrigerator for at least one hour to set.

  • Cake Shake –
    • Place the pieces of cake, ice cream, milk, and other shake ingredients in a blender.
    • Blend.
    • You know have a cake shake!
Mini Red Velvet Cakes
Mini Red Velvet Cakes

Great British Baking Show Bake
Season 1, Episode 6, Show Stopper – Petite Fours

YEA!!! One more bake to go and I have completed the first season!

About this bake… I have made many red velvet cakes and I love them! For this bake, I planned to use a sheet pan to maximize the number of cake cut-outs and to reduce the amount of cake wasted. I used a recipe from Milk Bar that called for ‘cake flour’. While I searched, I could not find cake flour at the stores near me. I searched and found a workaround to remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of corn starch. This was supposed to be the equivalent of cake flour. However, three failed attempts later (not bitter), I decided to go with good old-fashioned all-purpose flour. The result was a perfect red velvet cake.

I am not exactly sure why the corn starch did not work. I think it could have been the age of the corn starch or the altitude in Denver. Someday, when I am less frustrated, I research what happened. However, for now, I am just going to stick with good old all-purpose flour.


Count: 15 down, 263 to go!

Red Velvet Mini Cakes

Mini Red Velvet Cakes (Petit Fours)

Two mini red velvet cakes sandwiched between sweet cream cheese frosting and filled with fresh strawberry jam, an Americana twist on petit fours. (I don't know about you, but my mouth is already watering.)
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Cooling/frosting Time 40 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American, French
Servings 4 people

Ingredients
  

Strawberry Filling

  • 4 oz strawberries
  • 4 oz sugar
  • 1 tsp lemon

Frosting

Decoration

  • Chocolate heart, square, etc. (Optional)

Instructions
 

Strawberry Filling

  • Quarter each strawberry. Place the strawberries and lemon in a heavy bottom saucepan. Cook over low heat for a few minutes to soften the strawberries.
  • Add the sugar and cook over low heat until the sugar dissolves.
  • Once the sugar has dissolved into a clear liquid, bring it to a boil and boil for 6 minutes. Remove from heat and allow to cool.
  • Refrigerate to set.

Red Velvet Cake

  • Preheat oven to 350 degrees. Line a 9-inch square pan.
  • Mix the buttermilk and vinegar and set aside.
  • In a large bowl, mix well the flour, cocoa powder, baking soda, and salt. These are your dry ingredients. Set aside.
  • Using a stand mixer fitted with the paddle attachment, mix the oil and sugar until combined, about 2 minutes. Add the eggs and continue to beat until light and fluffy. Add the vanilla extract and the red food coloring.
  • Alternate adding the dry ingredients and the buttermilk/vinegar mixture, ending with the dry ingredients. In this step, mix the ingredients just enough to incorporate. Over mixing will flatten the cake.
  • Pour the batter into the baking pan. Bake for 20 – 25 minutes or until a toothpick inserted into the middle comes out mostly clean. When done cooking removes the cake and allow it to fully cool.

Cream Cheese Frosting

  • In a stand mixer with a paddle attachment or a hand mixer, cream the butter and cream cheese until light and fluffy, about 2 minutes.
  • Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.

Assembly

  • Once the cake has cooled, use a cookie cutter or template to cut into the desired shape. Then, carefully, cut each cut piece in half. Use caution not to cut your hand.
  • Prepare the frosting in a piping bag fitted with a dot tip. (I used a size similar to Wilton 10 round tip).
  • Pipe a tight ring of dot tips around the perimeter of each mini cake.
  • Fill the center, inside of the frosting, of each mini cake with the strawberry jam.
  • Place the top, the other half, of each mini cake on top.
  • Pipe decoration on top of each mini cake and place decoration on top as desired.

Notes

Recipe notes:
  • I made this recipe small and makes 4 – 6 small cakes. If you would like a larger batch, select to multiply the recipe in the upper right-hand corner. You can increase the size by 2x or 3x.
  • When mixing the dry cake ingredients, spend extra time mixing very well.  All ingredients should be blended and there should be no cocoa clumps. Use a sifter if you prefer.
  • I used 1 full tablespoon of red gel food coloring to achieve this color of red. If you’re using regular red food coloring you will need to at least double the amount used, maybe more, depending on the manufacturer 
  • I used homemade jam, however, it’s easy to swap out with store-bought jam if you prefer. 
  • For the jam, I used measurements vs volume. I chose this method because strawberries and sugar are very different in terms of volume. The measurement method ensures you get a great result every time. 
  • When making the jam if you want to test if the jam has set, spoon a little onto a cold plate, leave for a minute. Move the jam with your finger and if the jam crinkles and separates without flooding back, the setting point has been reached.
Keyword Cake, Mini, petit fours, Red Velvet
Tried this recipe?Let us know how it was!
Baking, Cakes, Great British Baking Show, Holiday Baking

Chocolate Cupcakes with Espresso Buttercream

by Ruth Grindeland4 Comments on Chocolate Cupcakes with Espresso Buttercream
Chocolate Cupcakes with Espresso Buttercream

Note: This post may contain affiliate sales links. Please see my full disclosure policy for details.

If you like coffee and chocolate you are in for a delight!
These chocolate cupcakes with espresso buttercream are moist, rich and the perfect marriage of flavors.

Chocolate cupcake. Doesn’t that bring a smile to your face? Cho-co-oooo-late cupcake. I just had to do it. 🙂

The nice thing about cupcakes they are made in 30 minutes from start to finish, the only kitchen special equipment required is a mixer and a cupcake tin. If you are looking for either option, click here for a handheld or stand-up mixer. Click here if you need a cupcake tin.

One more thing, I just realized I have a chocolate and espresso fascination. Or is it the perfect flavor combination and I just can’t get enough of it? If you want more chocolate and espresso treats, check out my chocolate macarons with espresso. They are amazing!

Ok, on to making cupcakes….

Tricks to Making a Great Chocolate Cupcake

These chocolate cupcakes are so rich and so moist by design. To achieve this, I used my three favorite secrets for baking anything thing chocolate: espresso powder, hot liquid, and vegetable oil. I use these three secrets every time I bake a chocolate cake or cupcake, and every time they come out perfect!

Trick One: Add a little bit of espresso powder to enhance the chocolate flavor. I know what you’re thinking, we’re making espresso buttercream so is that really a secret? Yes! It is the secret to achieving a rich chocolate flavor in baked goods. Not espresso flavor, but chocolate. Espresso powder adds a deep and complex flavor that enhances the chocolate flavor but does not taste like espresso (or coffee).

Trick Two: Two minutes before placing the batter in the oven, add boiling water. When hot water is stirred well into chocolate batter and dissolves any cocoa powder clumps. During this time, the liquid thickens and releases flavor particles within the powder. This is called “blooming”. This technique only works with cocoa powder and will take your chocolate cupcakes to the next level. (Pinky swear!)

Trick Three: Vegetable oil, yep, you need it for a super moist cupcake. As a bit of a food snob, it’s a really hard thing for me to buy. However, vegetable oil is a must for a moist cupcake. I actually feel better now, like I said that out loud better.

Chocolate Cupcakes with Espresso Buttercream

Beginner Tips to Frosting a Dramatic Cupcake

Let me start by saying I am not an expert on frosting. In fact, far from it. For most of my life, I just scrapped frosting off because I did not like it. However once I tasted homemade frosting, I liked it so much better. While I like frosting, turns out I am really bad at using a pasty bag. To improve my skills, I watched many, many videos and practiced before I took these pictures. Below are the lessons I learned to get to this point. If you are needing help read along.

Also, when I designed the recipe I decided on a mild espresso flavor. I wanted the frosting to compliment the rich chocolate cupcake and not detract from it. If you prefer a stronger flavor, just add more espresso powder.

For these cupcakes I went for a dramatic look. To achieve this I did the following:

Chocolate Cupcakes with Espresso Buttercream with Sprinkles

Steps for Frosting a Dramatic Cupcake

  1. Start with placing the tip inside the piping bag (yeah, really, I did know that when I first used a piping bag).
    • If you’re using a coupler, place the coupler base inside the piping bag, place the tip on the outside of the bag and screw the ring into place.
  2. Place the unfilled bag into a tall drinking glass or a jar. Then fold the top of the piping bag around the glass and fill the base with frosting.
  3. Push the icing all the way down, work any air bubbles out and twist the bag closed. This step purges the air from the bag and forces the frosting into the tip.
  4. Place your dominant hand around the top of the bag. Use this hand to squeeze the frosting. Because the frosting is stiff you might need two hands to squeeze the frosting out. However only squeeze the bag from the top. Squeezing from another place could result in air bubbles.
  5. Because we are going to use the flower tip, use a 90-degree angle, meaning hold the bag straight up.
  6. Using your dominant hand from the top of the bag, squeeze a dollop of frosting in the center of the cupcake. Without breaking the stroke, move the frosting bag to the outside of the dollop and frost the perimeter of the dollop.
  7. Using a continuous movement, continue to pipe in a circle slightly inward. Continue piping, moving inward with each rotation for three full rotations. Once you reach the tip, place a small dollop to close the circle. Then release the pressure and pull the bag away.

    For additional resources, I recommend visiting the Wilton website. This video really helped me learn techniques and improve my piping skills.

  • Frosting
  • Finishing Frosting

Great British Baking Show Bake
Season 1, Episode 6, Signature Cupcakes

I loved this challenge, but mostly because it did not hurt my brain. It was a lot of fun to make cupcakes, super simple and super good. However, during the process, I learned a lot about frosting. Being someone who is a stronger cook than a baker, I tend to just add ingredients. I think this is the solution to any kitchen recipe. However, with frosting, adding just a teaspoon of one ingredient can change the consistency from thick to medium. Another teaspoon with changing the consistency from medium to thin. Turns out with frosting, just adding ingredients was not my smartest move.

While not my smartest move, I am glad I learned something as easy as a cupcake. It was very simple for me to make another batch and start again. Three times to be exact.

Count: 14 down, 264 to go!

Chocolate Macarons with Espresso
Chocolate macarons with espresso are melt in your mouth nuggets of French perfection!
Check out this recipe
Chocolate Macarons with Espresso
Chocolate Cupcakes

Rich Chocolate Cupcakes with Espresso Buttercream

Rich chocolate cupcakes with espresso buttercream are the perfect marriage of flavors. The buttercream has just a hint of espresso, providing a perfect subtle complement.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • Mixer (handheld or stand)
  • Two mixing bowls
  • Muffin Tin
  • Muffin Cups
  • Whisk
  • Piping bag
  • Large flower drop piping tip (Ex. Wilton 2D)

Ingredients
  

ESPRESSO BUTTERCREAM

Instructions
 

CUPCAKES

  • Preheat the oven to 350 degrees.
  • Prepare the cupcake tin with liners.
  • In a mixing bowl combine the flour, sugar, cocoa powder, salt, and baking soda. Using a whisk, mix all the ingredients well. These are your dry ingredients.
  • In a separate mixing bowl whisk the egg, milk, vegetable oil, and vanilla together. These are your wet ingredients.
  • Combine the wet and dry ingredients together. This is your batter.
  • Add the boiling/hot water to your batter, mix well, and let stand for 1- 2 minutes. Your batter will be thin.
  • Pour the batter into the tins and bake for 15 – 20 minutes. While the cupcakes are baking you can begin making the frosting.
  • Remove and allow cupcakes to fully cool before adding frosting.

ESPRESSO BUTTERCREAM

  • Using the mixer, beat the butter until it is fluffy.
  • Add the confectioner's sugar, slowly, one cup at a time.
  • Add the vanilla and espresso powder.
  • Add the buttercream to the piping bag and pipe onto the cupcakes.

Notes

When making the cupcakes:
  • You will want to add very hot water or boiling water and allow the batter to stand for one to two minutes.  This step helps to dissolve any cocoa powder clumps and helps make a moist cupcake.
  • When I wrote the recipe, I added a long cooking time. This is because I live at a high altitude and the cooking time is slightly different. To see if your cupcake is done you can try one of two methods:
    • Insert a toothpick and if it comes out clean, you’re done.
    • Gently tap the top of the cupcake and if the cupcake springs back with no indentation, you’re done.
 
When making the espresso buttercream:
  • I increased the buttercream to accommodate a dramatic frosting. If this is more frosting than you would like, feel free to adjust the recipe down. Here is an adjusted down recipe I recommend:
    • 1 cup butter
    • 4 cups confectioner’s sugar
    • 1 tablespoon vanilla extract
    • 2 tablespoons espresso powder
I hope you enjoy it! If you like this recipe, please let me know and give me a good rating. 
Thank you!
Ruth
Keyword Buttercream, Chocolate, Chocolate Cupcake, Cupcake, Espresso
Tried this recipe?Let us know how it was!
Baking, Cakes, Great British Baking Show, Holiday Baking

Mint Chocolate Lava Cake Recipe

by Ruth GrindelandLeave a Comment on Mint Chocolate Lava Cake Recipe
Mint Chocolate Lava Cake Recipe

This Mint Chocolate Lava Cake recipe combines the warm gooey chocolate
the richness of a lava cake with a refreshing cool taste of mint.
This recipe can be made for 2, 4, or 6 people.

Lava cakes are the perfect cake. They are served fresh out of the oven with a flow of warm chocolate in the center. Even better, they are mixed and baked in 30 minutes! For this version, I added mint chocolate chips. The mint adds a cool refreshing twist to this classic cake!


Let’s Talk Mint

Mint has a cool refreshing taste that is good year-round, particularly in the winter. It just adds a nice cool pop of flavor that goes along with the season! However, mint is one of those flavors that can easily overpower or taste artificial. When baking, I avoid the liquid mint flavors. A little goes a long way and it’s very easy to overpower any recipe with just a couple of drops. Instead, I prefer to use baking chips. As I am writing this it is just before Christmas and Target is stocked with all kinds of fun baking chip flavors including mint chocolate.

For this recipe, I used Andres Mint Chips. They are currently in stock at Target and Walmart or you can find them year round on Amazon. I do have to warn you though, Andres Mint Baking Chips are addictive. If you buy a bag of them, you might just turn the corner and see this…

  • BUSTED
  • GUILT
  • SMUG
  • WHATEVES

If your lucky to have enough mint baking chips leftover, you only need 2/3 of a cup for this recipe. I recommend adjusting how many chips to use based on your personal preference.

Deciding how Much Mint to Use

When I first made this mint chocolate lava cake I used a full 2/3 of a cup. However, between four people we were divided. Two thought it was just right and two thought the mint was overpowering and detracted from the overall flavor of the lava cake.

The next time I made the cake I used 1/2 of a cup of mint chips and 1/4 of a cup of chocolate chips. This combination gave the mint flavor without tasting artificial. I would adjust the use of chips depending on how strong you like the mint flavor. Here are some ratio’s you can use to adjust the flavor.

  • For a strong mint flavor use 2/3 cup of mint baking chips
  • For a medium mint flavor use 1/2 cup of mint baking chips + 1/4 cup chocolate chips
  • For a mild mint flavor use 1/2 cup of chocolate chips + 1/4 cup mint baking chips


Getting Prepared to make Mint Chocolate Lava Cake

To get started you will want to gather your ingredients. the list below is for two people. Simply double or triple the recipe depending on how many lava cakes you are baking. (The recipe card below will calculate this for you. All you need to do is click on the correct number in the upper right-hand corner.)

Ingredients:

  • 1/4 cup of unsalted butter
  • 2/3 cup of chips (mint + chocolate combo using the preference chart above.)
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 large egg yoke
  • 1/2 teaspoon vanilla extract
  • 1/4 cup flour
  • 1 tbsp coco powder or flour for dusting

Equipment:

  • Medium mixing bowl
  • 2 – 6 ramekins or muffin tin
  • Whisk

Once you have measured the ingredients, use the butter wrapper or cooking spray to grease the ramekins. Then using the cocoa powder or flour, lightly dust the ramekins. This step is necessary for the lava cake to release from the ramekin after baking.


Mint Chocolate Lava Cake Baking Steps (only four!)


Step one: Using the microwave, melt the butter and baking chips together in 20 – 30 second increments.

Once melted, use a whisk to fully combine the butter and baking chips


Step two: Whisk in the powdered sugar, egg, egg yolk, vanilla extract and flour just enough to mix the ingredients.

Note: at this stage, it’s very easy to over mix. The result will be a flatter lava cake.


Step three: Pour mixture into ramekins or muffin tins and bake at 425 until the edges are firm and the center soft.

  • If you use the ramekins bake for 12 – 14 minutes.
  • If you use a muffin tin bake for 8 – 10 minutes.

Step four: Remove from the oven and allow lava cake to stand for one minute then serve.

  • If you used a ramekin invert and serve.
  • If you used a muffin tin use a spoon to remove it.

    No worries if your lava cakes fall apart in the process. Lava cakes are always delish and the smiling faces (like this one) are always worth it!

Great British Baking Show Bake
Season 1, Episode 4, Technical Challenge – Puddings

Looking at my recent pages, I have written six non GBBO posts since my first pudding challenge. The current technical challenge is actually Mary Berry’s Lemon Souffle. I have been trying to find the desire to make this dish. However, there were two reasons I was dragging my feet on baking a lemon souffle.

1. It’s winter here (December 14th) and eating anything lemon just does not feel right with Christmas right around the corner.

2. If I am being honest, nothing about a soufflé sounds good to me. I know I should probably try to make one and give it a fair shot. However, it just sounds like something my dad would have paired with an ambrosia salad in the ’70s. That alone is enough to make me not want to make one.

In time I will try a souffle, but not today. So after much thought, I went with a lava cake. It does fall into the pudding category and is a semi-baked souffle. It requires much of the same skills and I knew I would enjoy baking it.

Count: 10 down, 268 to go!

In the mood for something else?
Try one of these recipes instead

Dark Chocolate Bark with Strawberry’s and Almonds
Sea Salt Caramels
Double Chocolate Chip Cookies with M&M’s



Recommended Products (Affinity Links)

Mint Chocolate Lava Cake Birthday Happiness 2

Mint Chocolate Lava Cake

This Mint Chocolate Lava Cake combines the warm gooey chocolate richness of a lava cake with a refreshing cool taste of mint. This recipe can be made for 2, 4, or 6 people.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 14 mins
Course Dessert
Cuisine American

Equipment

  • Mixing bowl
  • Whisk
  • Ramekins or muffin tin

Ingredients
  

  • 1/4 cup unsalted butter
  • 2/3 cup baking chips. Use one of these ratios for desired outcome: * 2/3 cup mint baking chips for the strong mint flavor

    * 1/2 cup mint baking chips +1/4 chocolate chips for the medium mint flavor

    * 1/4 mint baking chips + 1/2 chocolate chips for the mild mint flavor

  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/4 cup flour
  • 1tbsp cocoa powder or flour for dusting

Instructions
 

  • Preheat the oven to 425 degrees.
  • Melt the butter and baking chips in the microwave in 30-second bursts.
  • Once melted, use the whisk to fully incorporate the butter and baking chips.
  • Once incorporated, add the powdered sugar, egg, egg yolk, vanilla extract, and flour to the mixture.
    * Mix just enough to incorporate the ingredients and use caution not to over mix.
  • Evenly distribute the ingredients between the ramekins.
  • Bake at 425 until the edges are firm and the center still soft.
    * If you used a ramekin cook for 12 – 14 minutes
    * If your using muffin tins, cook for 8 – 10 minutes.
  • Remove and let stand for 1 minute.
    * If you used a ramekin, invert and serve.
    * If you used a muffin tin use a spoon to release
Keyword Chocolate Lava Cake, Lava Cake, Mint Chocolate Lava Cake, Personal Birthday Cake
Tried this recipe?Let us know how it was!
Baking, Cakes, Great British Baking Show

Kit Kat Chocolate Bucket Cake with M&M’s and Strawberry Filling

by Ruth Grindeland1 Comment on Kit Kat Chocolate Bucket Cake with M&M’s and Strawberry Filling
Kit Kat Chocolate Bucket Cake with M&M’s and Strawberry Filling

GBBO Season 1, Episode 1, Show Stopper Challenge:

This challenge coincided perfectly with my grandson’s fourth birthday. He picked out this cake from a few pictures and I was so excited to try and bake it for him. To make this I combined a few recipes and I added in strawberry jam. My thought was this was a lot of chocolate and I wanted to break up the flavor. The strawberry jam is optional, however I highly recommend something to break up the flavor of so much chocolate.

In making this cake I learned a few important lessons that I can use in future bakes:

  • Espresso powder in chocolate cakes enhances the chocolate flavor.
  • By adding hot water to the batter it makes the cake even more moist.
  • Because the cake is so moist, it is best to line the cooling racks with parchment paper. If not it will stick (yep, this happened to me!)
  • I filled the bucket with as many M&M’s as I could. While it was a great visual, it was too much. Too much sugar and too much to handle when cutting the cake. The next time I make this cake I will use much less M&Ms.

Let’s get baking!

  • Strawberry Jam
    • 1 PD of Strawberries
    • 1 Cup of Sugar
  • Chocolate Cake
    • 2 cups flour
    • 2 cups sugar
    • 1/2 cup cocoa powder
    • 2 tsp baking powder
    • 1.5 tsp baking soda
    • 1 tsp salt
    • 1 tsp espresso powder
    • 1 cup milk
    • 1/2cup vegetable oil
    • 2 eggs
    • 2 tsp vanilla extract
    • 1cup boiling water
  • Filling
    • 3 sticks of butter
    • 1 cup cocoa powder
    • 5 cups confectioner sugar
    • 1/2 cup milk
    • 2tsp vanilla extract
    • 1/2tsp espresso powder
  • Decoration
    • 4 King Kit Kat’s
    • 1 Sharable M&M package

Strawberry Jam

  1. Cut the strawberry’s into a smaller size. Cook the strawberry’s over low to medium heat to soften.
  2. Add the sugar, lower the heat and and stir until the sugar has dissolved.
  3. Once the sugar has dissolved, allow the liquid to boil for about six – eight minutes.
  4. All the jam to cool.
    • I usually make this a day or two before.

Cake

  1. Preheat oven to 350 and grease 2 nine inch cake pans.
  2. Mix the dry ingredients: Flour, sugar, coco powder, baking powder, baking soda, salt, espresso powder.
  3. Add milk, vegetable oil, eggs and vanilla extract to the dry ingredients and mix using an electric mixer.
  4. Once mixed add the boiling water.
  5. Divide the batter between the two pans and place in the oven for 30 – 35 minutes. Press the cake with your finger and if the cake springs back you are done.
  6. Once the cakes have completely cooled you can decorate.

Filling

  1. Place cocoa powder in a mixing bowl and mix out any clumps
  2. Add butter and beat together until creamed
  3. Add sugar and milk in small amounts until fully mixed
  4. Add vanilla and espresso powder

Assembling the Cake

  1. Place the Kit Kat’s in the freezer separated by paper towels. This will keep the Kit Kat’s free of finger prints.
  2. Place the first layer on a cake board flat side up.
  3. Fill a piping bag with the filling
  4. Create a moat around the cake about 1/2 in from the edge of the boarder.
  5. Fill the moat with the strawberry jam
  6. Pipe a layer of frosting above the layer of strawberry jam
  7. Place the second cake on top of the frosting flat side up.
  8. Frost the cake
  9. Place the Kit Kat’s around the cake. Use a string or ribbon to keep the Kit Kat’s in place
  10. Fill the bucket wit M&M’s

JUDGMENT:

Finally, because this is a GBBO bake I have to add in the judges responses. The first Judge, Kurt, loved the cake! He said it was moist and decadent. He also felt like it was a show stopper. The second judge, my grandson, I did not get his exact response because he was eating it so fast. But he did look very happy 🙂

Baking, Cakes, Great British Baking Show

Victoria Sandwich

by Ruth GrindelandLeave a Comment on Victoria Sandwich
Victoria Sandwich

GBBO Season 1, Episode 1, Technical Challenge

In all Great British Baking show competitions the second challenge is the technical challenge. The first ever was the Victoria Sandwich. I guess this is a sweet treat Queen Victoria liked with her afternoon tea. Being American I had never heard of it prior to the show and I was eager to try it.

All and all I would say it was an easy bake. I thought I had done a great job until I posted the side by side comparison. I think my cake, or sponge, was much lighter than the picture showed. But then again it’s a comparison against Mary Berry with perfect professional lighting so I am not sure that was ever going to turn out in my favor 🙂

Following the recipe I made a couple of changes and there is one thing I would do differently…

  1. I made homemade jam. It’s just too easy and so much better than the store bought.
  2. Instead of self rising flour I made my own by adding Baking Powder and salt. However I did use slightly less Baking Powder than was recommended to adjust to living in Colorado.
  3. Following Mary Berry’s recipe I would make twice as much filling. The amount the recipe called for allowed me pipe around the edge, but I could not pipe that well inside. I tried to spread it, however it was making too much of a mess so I just did the best I could.

Judge (Kurt)

It was a good bake. Cake pans were not even resulting in the bottom pan being a little dry. Jam as fantastic. A solid 8.5

RECIPE (from the BBC)

  • For the sponge
  • 4 large free-range eggs
  • 225g (8oz) caster sugar, plus extra for sprinkling
  • 225g (8oz) self-raising flour
  • 1 level tsp baking powder
  • 225g (8oz) unsalted butter, softened, plus extra for greasing
  • For the jam
  • 200g (7oz) raspberries
  • 250g (9oz) jam sugar
  • For the buttercream
  • 100g/3½oz unsalted butter, softened
  • 200g/7oz icing sugar, sifted
  • 2 tbsp milk
  1. Preheat the oven to 350F. Grease and line two 8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper.
  2. Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency.
  3. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  4. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.
  5. While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
  6. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
  7. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
  8. For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle.
  9. To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.

Tips/Techniques

For this recipe you will need two 8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle. Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.

Baking, Cakes, Great British Baking Show

Tres Leches Mango Cake

by Ruth Grindeland2 Comments on Tres Leches Mango Cake
Tres Leches Mango Cake

GBBO Season 1, Episode 1, Challenge 1

I started my foray into the Great British Bake Off, or show as it is known in the US) with a simple cake.  Actually I was so excited to make this cake I could hardly wait.  I made a Tres Leche cake with mango Creme following a Spicy Perspective’s recipe for my friend Foua.

The cake was actually pretty easy to make and was perfect for a hot summer day.  I did make a few modifications to the cake. 

  1. The first was to reduce the baking powder by 1/4 teaspoon to adjust for living in a high altitude
  2. I soaked the sponges overnight.  When I went to assemble the cake I thought I might have made a mistake by soaking them so long.  They just seemed heavy and really over the top.  However once I ate the cake it was perfect.  The entire thing cake together really well. 
  3. I diced up the mango for the top.  I wish I could have cut them in a flower design the way Spicy Perspective had, but I just could not get it right.  Props to Sommer Collier for her skill in cutting the mango!

I do have a lot of work to do on decoration and having it look cleaner.  However for my first cake I was really nervous.  I was afraid it would taste awful and I am happy at how it tasted.

Next up, Victoria Sandwich.   I will probably make mini ones in a week or so.

Recipe from A Spicy Perspective

For the Mango Cream:

  • 2 1/2 cups heavy cream
  • 2 ripe mangoes
  • 2/3 cup sugar
  • Pinch salt

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour two 8- to 9-inch cake pans and set aside.
  • Mix the flour, baking powder and salt together in a small bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
  • Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the bowl and mix again for 30 seconds.
  • Divide the cake batter evenly between the two pans and bake for 20 minutes, until golden on top. Remove the cakes from pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk and cream together. Set aside.
  • Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke both cakes with a fork thoroughly, to help the milks absorb. Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.

For the Mango Cream:

  • Peel both mangoes. Slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Puree until smooth.
  • Pour the puree into a small sauce pan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.

To Assemble:

  • Using a clean bowl and electric mixer, whip the heavy cream until firm peaks form. Then gently fold in the chilled mango puree.
  • Scoop about half the Mango Cream on the cake that’s on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.

Serving: 1slice, Calories: 596kcal, Carbohydrates: 62g, Protein: 9g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 184mg, Sodium: 218mg, Potassium: 383mg, Fiber: 0g, Sugar: 52g, Vitamin A: 1615IU, Vitamin C: 11.7mg, Calcium: 243mg, Iron: 1mg