As a part time cake decorator/blogger, full time interior stylist and full on mum I am always busy. This week has been mental!
- To start with I have been organising a big, three day Christmas shoot for next week (Yes I did say the ‘C’ word and yes I know it’s March!!!)
- I’ve been playing around with a Red velvet cupcake recipe for a friends, daughter’s birthday which were very chocolatey and not very red – but were delish and disappeared in record time! I didn’t even get a photo of them!
- And I’ve been playing about with this white chocolate mud cake recipe – which on the first attempt came out really solid and very heavy (and yes I did still eat it!)
- But the highlight of my week has to be the fact that one of my cakes has appeared in print!
Easter in November
Back in November when most people are thinking about Christmas I was in full on Easter mode -the world of magazines really is a crazy one! My friend Claire who is the Assistant Editor in Design at Country Homes and Interiors magazine asked if I would make a cake for one of their shoots. It was a no brainer really! I gladly made the cake for the stylist (the very talented Carol Wortley Bishop – check out her beautiful work here) so that it fitted in with her shoot perfectly. It was to be pale blue, covered in flowers and have little eggs dotted around. Carol already had a cute little nest to sit on the top of the cake. It looked really sweet and I was bowled over when I saw the feature in the current issue (Page 64 of the April 2013 issue if you’re interested?). At this point I have to say a big thank you to my Dad for delivering it into London for me- Thanks Poopah.x
So, now for sharing the recipe and decorating tips. My plan was always to talk through how I decorated the cake for the magazine and have an alternative option for anyone who didn’t want the full on iced version. I wanted the cakes to look beautiful and pretty and I planned the flowers to the point of obsession. Then with my crazy, busy schedule I didn’t get round to decorating the smaller cake when the girls were at school. That means one thing and one thing only. I get to have some help in the form of a 6 year old Darcey. That’s where I had to let go of my perfectionism and I just let her go with the flow. I really can’t resist a “Can I help?”from a little person.
I had already topped the cake with a circle of yellow sugarpaste and the flowers (learn how to make them here) were all dried and ready to add to the cake. Darcey decided that she would make a Daisy circle and when she ran out of Daisy’s she carried on with pink and white blossoms. In all I think she did a really great job. Not quite what I had in mind but it made her so happy I was happy too.
Recipe for White Chocolate Mud cake
- 300g unsalted butter
- 300g good quality white chocolate (but you can swap it for milk or dark chocolate if you prefer)- broken up into small pieces
- 270ml water
- 300g plain flour
- 150g self raising flour
- 350g caster sugar
- 3 eggs, at room temperature and beaten
- 1 tea spoon of vanilla essence
How to make the White Chocolate Mud cake
- Line a 9″ round baking tin (or 8″ square) and heat your oven to 160ºC ( 140ºC fan)
- Melt the butter in a saucepan then add the chocolate. Once all melted add the water and stir away from the heat until it is all well combined. Set aside to cool.
- In a separate bowl measure the flour and sugar then add the chocolate mix, eggs and vanilla essence and mix until just combined. Make sure you don’t over mix it.
- Place the batter into the cake tin and bake for 1½ hours. The cake is done when it is a light golden colour, domed in the middle and a skewer inserted into the middle comes out clean.
- Leave the cake to cool completely on a wire rack before removing from the tin.
- Decorate to your taste and enjoy!
- For instructions on how to create the flowers please check out this post