Friday, 21 June 2013

Going to the chapel...




And we're going to be married!

Or more accurately, in line with The Dixie Cups catchy tune: 'gooonnnaaaa geeeet marrarrrried'

Yep, in twenty four hours time I'm tying the knot!

Its incrediably exciting!

There will be Church bells, far too much Prosecco, celebratory sparklers, pretty frocks, crazy dancing. And a Cake Table.

Yep, one cake simply wouldn't do. So, we're having over ten different ones. Lovely.

We'll be away for a fair few weeks on honeymoon so I'm taking a little break from blogging but there will be lots more sweet toothed treats on our return next month.


Thursday, 20 June 2013

June Tea Time Treats: Layer Cakes: The Round-up Part I

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As I'm getting married in just two days time (yay!) here's Part I of June's Tea Time Treats: Layer Cakes!


Karen from Lavender and Lovage will kindly be publishing any entries added between now and the 28th June in June Tea Time Treats Part II on Lavender and Lovage.




Jibber Jabber has chosen my fiance's (I promise this post won't be entirely wedding related!) favourite flavour: mint chocolate chip to make this glorious layer cake. As Jibber Jabber rightly observes this fresh flavour combination should certainly not be the sole preserve of the local ice cream shop! 


This next entry a scrumptious Vanilla and Coconut Cake was baked by FarmersGirl Kitchen for her mother-in-law's birthday and comes straight from the pages of newly published Clandestine Cake Club Cookbook which Janice brilliantly  describes as containing a 'positive cornucopia of proper cakes'!

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

My Tea Time Treats team mate Karen, from Lavender and Lovage has combined two of my all time favourite flavours in her delicious 'Secret' Baked Layer Cake: Scottish Rhubarb and Ginger Crunchy Steusel Cake. The secret? A layer of rhubarb and ginger jam combined with a layer of the streusel mixture baked on the inside. Now there's a secret that won't be kept for long as I've no doubt this would be very popular at any tea time table!


Summer sings in this next layer cake-a delicate, light Cardamom Cake with Raspberry and Rose Mascarpone baked by Caroline Makes . Sounds just the ticket to tuck into in on a warm, sunny day (well, we can but dream!)


Fold in the Flour (such a lovely cakey named blog!) has baked the Tea Time Treats table this gorgeous Hazelnut, Lemon and Blueberry Cake. Using spelt flour, ground hazelnuts and zesty lemon and decorated with a sweet creamy cheese icing plus a generous handful of juicy berries! Just perfect!



To misquote those M&S adverts, this isn't just a carrot cake, this is Belleau Kitchen's Carrot, Flax and Spelt Layer Cake! A super healthy version of the the classic, Dom describes this lovely cake as more of a health bar - does that mean seconds are perfectly acceptable?


Fishfingers for Tea, inspired by the treats on offer at their local Coffee Shop, has baked this fine looking Vanilla and Blueberry Layer Cake, complete with blueberry compote and lashings of soft, sweet buttercream. Deee-lish!


Baked for a (very appreciative I'm sure!) colleague, The More Than Occasional Baker sends us a crackin' Carrot Cake with Orange Cream Cheese icing. I suspect this classic would be my 'desert island' disc cake!


This next cake is just so pretty with swirls of blueberry roses decorating a vanilla layer cake. Charlie's Cakes cooked a punnet of blueberries in a little water, then pureed until smooth before creating a delicious curd for this lovely Blueberry Rose Layer Cake


Six entire layers belong to this next entry: Kitchen of Kiki's Ultimate Strawberry Cakes. Kiki has spent two years perfecting this fabulous recipe!


Utterly Scrummy Food for Families describes how well the flavours marry (sorry!) together in this next yummy bake, a Banana Cake with Lemon Curd Filling: 'the zesty lemon curd helped temper the sweetness of the banana cake and the richness of the whipped cream'. It's no wonder the recipe is requested over and over again!

rose_cake

I can count at least six layers in this next cake: a Rose Tinted Birthday Layer Cake baked by Mummy Makes Cakes for her daughter's second birthday. Complete with vanilla icing, white chocolate and homemade sugar roses!

Blueberry, white chocolate and lemon cake

To celebrate the end of exams (a very fine excuse to switch the oven on) Lottie from Lottie's World of Cakes has beaked this gorgeous White Chocolate, Blueberry and Lemon Cake. Baked using three of Lottie's favourite flavours this is certainly worthy of an A*!



As Hungry Hinny points out in the introduction to this next entry, Red Velvet Cake is 'definitely a dessert with the wow factor'. Wow Factor, X Factor, this cake is certainly a huge hit!



Two words describe this next cake: 'Oh! My!' as that was my exact reaction upon clicking on My Golden Pear's Strawberry and Cream Layer Cake. Just look! Look!

Anna May everyday lemon cake

Complete with a lovely trip down memeory lane right back to the 1970s, Anna May, Everyday has baked this luscious Lemon Layer Cake for the Tea Time Treats Table- zingy, creamy and downright delicious!




And my entry (and yes, I do talk weddings on the post!): a St Clements Layer Cake with Lemon Curd and Mascarpone



Choclette from Chocolate Log Blog has brilliantly named her choc-tastic  cake Chocadoodle Cake, otherwise known as Chocolate Genoese with Minted Strawberry Cream! A really lovely summer layer cake complete with juicy local Cornish fruit! 

White chocolate passion cake 1

And our final entry for Part I of the round-up is I Cook with Butter's scrumptious White Chocolate Passion Cake. This recipe is taken from the highly recommended new book by Peggy Porschen and seemed very fitting to finish with with the key ingredient being passion fruit!

There is still plenty of time to enter: simply follow the instructions right here to add your cake to the line up! Pop over to Lavender and Lovage where Karen will have Part II of June's Tea Time Treats at the very end of the month. Karen is also hosting July's Tea Time Treats. 

Tea Time Treats Blogging Challenge




Friday, 14 June 2013

St Clements Layer Cake with Lemon Curd and Mascarpone for Tea Time Treats


I adore a good wedding.

I well up at the first hint of an engagement, throughout the ceremony and definitely during the speeches.

I love the thud of a heavy-duty, beautifully calligraphed envelope through the letterbox (heck, it sure beats the lighter thud of those brown envelopes from the taxman). 

Yes, I'm that guest that constantly, excitedly quizzes you: 'Are-you-all-prepared?-What-is-the-recessional-music?-What's-the-Mother-of-the-Bride-wearing?-When's-the-First-Dance?-Are-you-throwing-your-bouquet?'... ad nauseum. I devour those articles entitled 'How to be the Best Dressed Guest'. I'm the first, and last, on the dancefloor doing my bit to Shakin Stevens and the Jackson Five.

I suspect, doing my pop-psychology bit, it was being raised on Disney films with a bit of Love Actually thrown in. 

A few weeks back my brilliant brother married his wonderful wife, my new sister in law. It was THE best weekend- a day filled full of such happiness, joy ad celebration. On the wedding breakfast tables were these homemade little jars of lemon curd:


And upon arriving home from the weekend the first thing I did was to bake this cake. 

This is a super-simple all-in-one summery layer cake. 



St Clements Layer Cake with Lemon Curd and Mascarpone

For the cake:

Zest of 1 orange
1tbsp orange juice
200g self raising flour
1 level tsp baking powder
200g softened butter
200g golden caster sugar
3 large eggs

To assemble and decorate: 

75g lemon curd
150g mascarpone cheese
Zest of 1 lemon
Icing sugar

1. Preheat the oven to 170C/325F/Gas Mark 3. Lightly grease and line two 8inch/20cm round cake tins
2. Combine all the cake ingredients in a large mixing bowl. Beat with an electronic whisk until well combined and smooth, this should take a minute or two. If the mixture is a little stiff add a splash or two of milk
3. Divide between the prepared cake tins and bake for 30-35 minutes on the middle shelf of the oven 
4. Remove from the oven, cool in the tins for five minutes before turning out onto a wire baking rack to cool completely
5. To make the mascarpone and lemon curd cream mix together both ingredients and use to sandwich the two layers of cake together
6. Dust with icing sugar and the zest of a lemon

Baker's notes...
  • We tucked into this with a few strawberries on the side -our first taste this year of sweet juicy British strawberries. Dee-lish.
  • The cake cane be frozen without assembling or decorating for up to a month
  • No orange? Make this a zingy zesty lemony cake by adding lemon zest and juice instead




Tea Time Treats Blogging Challenge




Monday, 3 June 2013

Bircher Muesli




I'm one of those super irritating morning people. You know the ones. I'm one of those who think six am is half way through the day rather than half way through the night. You feel people like me must be consuming some sort of illicit substance- how is it possible to be so chirpy and cheery at such a time?

(Of course, it does mean that by mid afternoon I'm need of an pick-me-up-slice-of-cake and by nine pm I'm desperate for a shut eye ). 


But it does mean that I'm convinced breakfast is the best meal of the day. Sets you up, gets you going. Clearly, cereal adverts as a child were far too influential (yes, Frosties 'Brings Out The Tiger In You!' and Weetabix 'Someone has had their Weetabix' I'm talking about you).

I've been making Bircher muesli for myself these last few weeks. Perfect make-ahead, super nutritious, Duracell-bunny-keeping-going properties. Although a quick google reveals many versions of the recipe, my version is based on Skye Gyngell's recipe, originally published in the Independent. 

The essential ingredients, the oats, apple juice, grated apple and yogurt are a lovely blank canvas to add fruit, nuts, seeds or compote of your choosing. Really, whatever you may be able to raid from your fruit bowl and store cupboard. 

Bircher Muesli 

(Makes four portions)

250g rolled oats
175ml apple juice
2 grated Granny Smith Apples
5 tbsps Greek Yogurt
3 tbsps honey
2 tbsps sunflowers seeds
5 tbsps sultanas
4 tbsps whole almonds

1. Combine the oats, apple juice and grated apps in a bowl. Stir together, cover and place in the fridge overnight
2. Divide into a serving bowl and add the yogurt and honey. Sprinkle over the seeds, dried fruit and nuts plus a starwberry to make it look all pretty
3. Eat! Simple!

Baker's Notes...
  • Yotam adds agarve nectar to his, Jamie uses bran and the lovely Little Loaf bakes bircher muesli bread!
  • The base will keep in the fridge for 2-3 days
  • How do you make yours?

June Tea Time Treats




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Well, we are half way through the year and our Tea Time Treaters have made brilliant bake after brilliant bake. 

From January's Citrus Cakes to February's Perfect Puddings to April's Cupcakes and Fairy Cakes... And what a brilliant selection of biscuits for May's Tea Time Treats! The full round-up can be found here with Karen on Lavender and Lovage.

This month's theme is....

Layer Cakes!

Fear not, we aren't just talking about twenty-plus layer cakey constructions, any number of layers will do. I can promise you now, my entry will be between two to four layers, depending on how much rise I manage to achieve (tune in next weekend to find out in the manner of a soap opera cliff hanger...but with less shouting and more sugar). 

As I'm getting married in a few weeks (just thought to drop that in...) the deadline for this months Tea Time Treats is earlier than usual, the 20th June 2013. Any bakes added after this will be added to a second round-up that Karen will kindly post on 28th June on Lavender and Lovage. 

And lastly.... 

  • If you tweet, let Karen (@KarenBurnsBooth) or myself (@whatkatebaked) know about your #teatimetreat and we'll retweet all those we see.

  • Please mention What Kate Baked and Lavender and Lovage in your post, with a little picture of the Tea Time Treats logo (above).


  • To enter, simply add your entry to the link below and just remember to link back in your entry to this post on What Kate Baked to ensure the system works! Email me (kate@whatkatebaked.com) if you have any queries..

Happy Baking!