Marble Cake

I missed so many birthdays in the states that I wanted to start out by saying happy birthday to Allyson, Ashley, and Lizzy! I miss you both! Imagine this cake was for you!

On a side note- The lovely Ashley turned 21 this past Friday and I am so happy I was able to celebrate it with you! I know that we can already legally drink in Wales so it was great to celebrate you being truly legal in the states! <3

Now on to the real reason for this post!— Cake!

 

Another birthday another cake. One of my new friends here had a birthday this past Sunday so I asked her if I could make her a cake. She requested marble (among others and I choose marble), and butter cream icing (my forever go to icing). This recipe comes courtesy of ‘BBC Good Foods’.

  • 225 g butter
  • 225 g caster sugar
  • 4 eggs
  • 225 g self rising flour
  • 2 tbsp milk
  • 1 tsp vanilla
  • 2 tbsp   cocoa powder ( I added an extra third because I love chocolate)
  • a pinch of salt.

Instructions-

Preheat oven to 180/190 C. Grease two sandwich pans.  Combine sugar and butter until fluffy, and add eggs and beat one at a time. Add milk and vanilla. Slowly add self rising flour, and beat until combined. Sprinkle salt and fold in. Separate half the batter into another bowl.

  •  Add cocoa powder and fold in. 2 tbsp at a time drop vanilla batter and chocolate batter into the pans. Once all the batter has been used up take a tooth pick or knife and drag around to create a marble effect. Bake for about 25 minutes, or until you press the center and it bounces back.

I wrapped these up and put them in the freezer for a day, however they cool quite quick, and then decorated them.

I didn’t really use a buttercream recipe because it’s something I can make in my sleep! I started with about 300 g of unsalted butter (very important for it to be unsalted) added milk, vanilla extract, and icing sugar until I reached the consistency and flavor I wanted!

Thinking now a chocolate butter cream recipe would be great, if you prefer chocolate, (if I was making it for myself this what I would have done)

And this is the final result! I didn’t bring much from home other than clothes, but I did bring my pipping tools. I’m proud to add this one to the collection, it’s not my best but for what I had I think I did well!

Victorian Sponge Cake

I ventured into my first attempt at baking while in the UK and if I dare say it didn’t turn out too bad. I’m sad I forgot to take pictures of the process but here was the recipe I used to make a cake for my flat-mates birthday!

Victoria Sponge Cake

200 g unsalted butter(room temperature)

200 g caster sugar

4 free range eggs (beaten)

200 g self rising flour

1 tsp baking powder

2 tsp milk

Instructions-

Preheat oven to 190 C. Cream together sugar, and butter until fluffy. Add eggs one at a time. Add rest of the ingredients, beat until smooth.  Divide evenly into separate pans. Bake for about 25 minutes or until cake bounces back when touched. Set aside and let cool.

History behind the Victorian Sponge Cake-

So when I was looking up recipes I was aware that my recipes from home might not work the same. And rather than take a gamble on recipes and end up messing up the entire kitchen I decided to look up ‘traditional British dessert recipes’. Of course mince pies, and fruit cake, fairy bread all came up, and so did Victorian Sponge cake. Essentially it’s a sponge cake ( go figure) that is sliced in half or sandwiched, and in between is typically jam or fruit and whipped cream. Sometimes it’s the whipped cream is replaced with butter cream however. It is considered a ‘quintessential English tea time treat’, and rose to popularity during Queen Victoria’s reign (surprise surprise).

However anyone that knows me when it comes to baking knows I only follow instructions so far. So I asked my flat mate what she liked, and she replied she likes chocolate and vanilla. So with the cake being vanilla I set off to make my go to chocolate Ganache Icing.

Ingredients:

300 ml double cream

400 g dark chocolate finely chopped. (tip* chopping the dark chocolate or even breaking it up into smaller pieces makes it easier to whisk when adding the cream and will give a more even consistency*)

Instructions:

Heat double cream until a boil, pour over chocolate in separate bowl, whisk until smooth. Let cool (place in fridge if you want a thicker consistency).

Then for the decorations I melted white chocolate and went to work!

I was pleased with the end result, although I should have used a smaller tip to write with. I’m excited to try and see what recipes I’ll try next!