Wow. When I first created my cosmic galaxy cupcakes I had no idea so many of you would be interested in how to make them too! It’s been great to see so many of you visiting my site and giving the technique a go, and it’s why I set up this blog in the first place.
So the past few months, I’ve been thinking about what to make that would appeal to all you galaxy lovers out there. I really hope this galaxy cake tutorial interests as many of you! This technique is just as simple as the cupcakes, and just as effective. Read on for how I did it.
For many, desserts full of spice and warmth spell Christmas. But I think mint choc chip is my favourite wintery flavour. I’ve already made mint choc chip Christmas tree cupcakes, but this year I fancied a little bit of a change. This recipe is really simple – perfect for this time of year – but is also really tasty. A rich double chocolate mint mudcake, topped with smooth, thick, white chocolate and peppermint glaze. The combination reminds me of an After 8 chocolate.
If it ain’t broke, don’t fix it – or so the saying goes! And that’s what happened with this cake. This was my mum’s birthday cake – her third lemon flavoured cake in as many years. But it’s one of her favourites so why stray away? That didn’t mean I couldn’t mix things up a little – this time with added poppy seeds, lemon curd, cream cheese frosting, and some pretty coloured piping on top. I did a similar icing technique with my Rio inspired tropical cake a couple of months ago, but this time I went with some softer colours, and an ombre effect up the sides of the cake. Luckily mum liked it – read on if you’d like to give it a try.
First up, an apology. It’s been a LONG time since I shared any recipes. But I’m back with some delicious cupcakes just in time for summer – cherry cheesecake flavour. Cheesecake definitely works in cupcake form. You’ve got the buttery biscuit base, tangy creamy cheese, and to top it off, some fruit! All with the added bonus of a sponge cake too.
This may just be the cake to end all cakes. I’m aware it sounds like a bold statement, but trust me and give it a try. I don’t think any of my other cakes have had such a strong response from my friends and family. If you’re still unsure, let me explain. Light, moreish, white chocolate mud cake. Tangy, zingy, passion fruit curd. Fluffy, sweet, white chocolate buttercream. The curd sandwiched between the layers of this cake prevents it from becoming too sickly sweet, and the mud cake recipe creates a really lovely texture.
This recipe is to make a 3 layer, 6 inch cake. If you have 8 inch cake tins you’ll need to double the cake recipe, and times the buttercream recipe by 50%.
If I’ve convinced you this is something you need to make, then read on….
It’s very easy to get sick of chocolate in the run up to Easter so if you’re feeling that way – look away now! I am not one of those people, so this cake was a lot of fun for me to make and enjoy. I love the concept of a pinata cake – it never fails to please people when they cut into it and find some secret treat lurking inside.
Look at all those eggs hiding inside! Fun, isn’t it. If you are feeling adventurous you could put a variety of different eggs inside, but I picked mini eggs as I was planning on decorating the cake with the same sort of speckled design they have.
As is pretty obvious from this blog, I’m a huge fan of brownies. If you’re looking for a chocolatey hit you can find it with my salted caramel brownies and my creme egg brownies (just in time for Easter!) But sometimes I want something a little bit less rich, and these blondies are perfect for that. They’re still fudgey, gooey and chewy, just like a brownie, but taste nutty and buttery instead of chocolatey. In some ways they remind me of half baked cookie dough – yum!