Strawberry Checker Board Cake

It was my parent’s wedding anniversary on Friday, so obviously I had to make a cake. They’ve been married for 33 years. I don’t even know that I’ll still like my purple Doc Martins in 33 years’ time, let alone another human being. I suppose I should feel happy and proud that there is still such a thing as long, happy marriages in this day and age but really it just freaks me out a bit. At my age my mum had already been married for a year…

Anyway, back to the cake, there was a recipe in The Great British Bake Off’s Showstopper book that I really wanted to try out- Checker Board, or Chess Board cake. The original recipe is a mix of vanilla and chocolate, but seeing as it was for their anniversary, I had to go pink.

I was so impressed with this cake. I really, genuinely didn’t think it was going to work. Especially because I had such a nightmare with nozzles/no nozzles/piping bags in general, but it actually came out great and I’m really pleased. Now don’t be put off by me moaning about it, because it really is very easy in proportion to how good it looks when you cut into it. Definitely one for a party if you want a bit of ‘wow factor’, without actually putting that much effort in.

Ingredients

350g unsalted butter

350g caster sugar

1tsp vanilla extract

6 large eggs

350g self-raising flour

Pinch of salt

Pink and red gel food colouring

To decorate

Butter

Icing sugar

Strawberries

Strawberry jam

Preheat the oven to 180⁰C. Prepare 3 20.5 cm sandwich tins by greasing the edges and covering the bottoms in baking parchment. (I didn’t bother reading the recipe properly and just greased the tins and lightly dusted them with flour and they came out just fine).

Add the butter to a large mixing bowl and beat until light and fluffy using an electric hand-held whisk.

Beat in the caster sugar.

Add the eggs, one at a time, with a spoonful of flour to avoid curdling the mixture. Add the vanilla extract here too.

Sift the flour and salt into the bowl and carefully fold it in until thoroughly combined.

Move half the mixture into a separate bowl.

Add the gel colouring to the mixture, making sure it’s all mixed in properly. I found that the hot pink gel wasn’t really making enough of a difference so I added some red as well and it made a lovely bright colour. Be warned that it does take almost a whole tube of gel colouring to get a decent colour.

This is where it gets a bit messy. I didn’t have two piping nozzles the same size so I thought it would make more sense to just cut the ends off of two disposable piping bags at the same point. It did work but I didn’t cut them big enough and there was a panic moment. It should be done with 1.5cm piping nozzles so make of that what you will about how far along to cut the bag. Fill one bag with the white mixture and one with the pink. A good tip my mum showed me about filling piping bags was to stand them in tall glasses.

In two of the cake tins pipe alternate rings of mixture, starting with the pink on the outside edge. The original recipe says you should do 4 rings, but I somehow ended up with 4 and a blob of the other colour in the middle. It doesn’t really matter as long as they are all consistent.

In the third tin pipe alternate rings, beginning this time with the white on the outside.

Bake them for 25-30 minutes or until springy to the touch and cooked through. Cool them on a wire rack.

To make the icing cream a large knob of butter in a mixing bowl using an electric whisk. Sift large spoonfuls of icing sugar, whisking in between. Chop the stems off of a handful of strawberries and slice into small chunks. Fold them into the icing, which will add a lot of moisture which makes the mixture sloppy, so sift in as much icing sugar as you need until the buttercream holds its shape.

Slap a bit of icing onto a nice plate or cake stand to help the cake stay in place. Put one of the cakes starting with the pink ring on the outside to act as the base layer of the cake.

Cover this in a layer of jam and icing, and then place the cake layer with the white ring on the outside on top. Repeat this with the last layer of cake.

Cover the entire cake in icing. Use a piping bag to pipe some beading detail around the edge of the cake. I then sliced the middle section out of some strawberries to decorate the outside edge, and placed some strawberries on top. You can decorate this cake however you like because the magic happens when you cut into it!

Cat Cake

This is a cake that means birthday to me. We had so many cat cakes as children. Ginger ones, Tiger ones and even pink ones. It’s really easy to do, and I think suitable for any age, as long as they like cats haha.

Ingredients

3 eggs

5oz self-raising flour

1oz cocoa powder

6oz butter

6oz caster sugar
Splash of milk

1 ½ tsp baking powder

 To decorate

Butter

Icing sugar

Food colouring

Matchsticks

Writing Icing

Preheat the oven 180⁰C. Prepare a 20cm round cake tin with parchment, and 4 cupcake cases.

Measure out all of the cake ingredients into a large bowl and mix until smooth using an electric mixer.

Spoon mixture into the cupcake cases, and then pour the rest into the round tin. Bake the big cake for 25-35 minutes, or until springy to the touch and cooked all the way through. Bake the cupcakes for 15-18 minutes. Cool everything on a wire rack.

To make the icing first cream a large knob of butter, and then slowly add large spoonfuls of icing sugar, mixing as you go until the icing is light and fluffy but holds its shape. Add any colouring you want to at this stage.

Prepare a cake base. I just covered a circle of cardboard in tin foil. Plop a bit of icing onto the middle to give the cake something to stick to.

Place the round cake slightly towards one edge.

Cut two triangles out of the cupcakes, and stick a little bit of icing on the inside of them to help them stay in place. (The reason you make 4 cupcakes is because this will inevitably go a bit wrong, and then you’ve got some cake left over to eat afterwards).

Now cover the cake, ears and all, in the icing.

Fluff it up using a fork to make it more fur-like.

Use writing icing to draw in the ears, eyes, nose and mouth. Then stick 3 matchsticks on either side as whiskers, and chuck on some chocolate drops too if you want. Et Voilà, kitty cat cake :)

Jean Paul Gaultier Chocolate Cake

I assume everyone watched last week’s chocolate cake spectacular episode of The Great British Bake Off- now I could lie and say that this was inspired by it, but it just wasn’t. How good was bread week though on that note? Everyone in my family’s already a bit bread batty. I am definitely making English muffins soon.

I made this cake for my friend’s birthday because she loves chocolate, but also because I wanted to make her a cake that felt a bit ‘classy’. Hence the inspiration and ganache. Basically I wanted the cake to look like a bottle of Jean Paul Gaultier perfume. It sort of just looks like a cake with boobs on but oh well.

Ingredients

Cake

6 ½ oz butter

11oz caster sugar

3 eggs

1 ½ oz cocoa

¼ tsp bicarbonate of soda

1/3 cup water

2 apples, peeled and chopped

10oz self-raising flour

Ganache and decoration

180g Bourneville chocolate

180ml double cream

4tbsp cherry jam

Chocolate Betty Crocker Icing

Edible silver spray and balls

Preheat the oven to 180⁰C and prepare a traybake tin with parchment. This cake recipe works best in a food processor because it helps to finely chop the apples. If you don’t have one just do it by hand and make sure to cut the apples as small as you can.

Combine all of the cake ingredients, mixing until smooth.

Pour into the tin and bake for 50 minute to 1 hour or until cooked all the way through. Cool on a wire rack.

When the cake has cooled draw a rough shape of what you want onto a piece of baking parchment, then cut around it, saving the offcuts.

Crumble the offcuts up into a bowl and then mix with some of the chocolate Betty Crocker to form a cake-pop-esque texture.

Divide this into two and roll into equal balls to form the cake’s boobs.

Pop a bit of icing where you want to stick them to help adhere, then gently press the boobs down onto the main cake.

Next heat the jam up in the microwave until it’s melted, and then gently brush evenly all over the cake. This gives the ganache a surface to stick to.

To make the ganache put the cream and chocolate into a bowl over a pan of hot (not simmering) water and stir occasionally until it’s smooth and glossy. Leave the ganache for a few minutes to cool and thicken very slightly.

Pour it all over the cake, making sure to reach all the nooks and crannies of the cake. Leave this to set for a little while.

To decorate it I used a doily and the Dr Oetker silver spray to create a pattern that sort of (sort of) looks like a dress. Then I added edible silver balls just to add a little something something.