From Cake To Cocktails – The Food Of NYC

birthday cake, breakfast, brunch, cheesecake, cupcakes, frosting, oreos, restaurant review, restaurants, Uncategorized

It’s a bit of a blog with a difference from me this week.  I’m just back from New York where I was lucky enough to spend my birthday, and I thought I would love to share the amazing food I had! From a Mexican feast, to an NY slice, to the most gigantic piece of cheesecake, I’ll tell you all the highlights.  There are just so many places to choose from so if you’re planning a trip, hopefully this will give you a place to start.

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Pretty Lemon And Poppy Seed Cake

buttercream, cakes, frosting, layer cake, lemon, ombre, piping, recipe, recipes, techniques, Uncategorized

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.

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Pretzel Caramel Shortbread

baking, shortbread, traybake

Wow, this is a traybake of dreams!  Imagine this… buttery shortbread, goey caramel, salty pretzels, and a drizzle of chocolate.  They all combine in this recipe to make a delicious treat.  Caramel shortbread (or millionaire’s shortbread as I knew it growing up) can be really sweet, but the pretzels stop this becoming too sickly. Make it yourself if you don’t believe me!

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Colourful Rio inspired lime and mango cake

baking, birthday cake, frosting, layer cake, piping, recipe, recipes, techniques

I was asked to create this cake for a friend of a friend.  All I knew was that it had to be fruity, bright, and the person was from Brazil.  So I quickly settled on a lime sponge, sandwiched with mango and passionfruit curd, but needed to come up with a decorating plan.  That’s when I thought of the colours of the Rio Olympics, which were popping up on my tv on repeat.  I wasn’t sure how to incorporate them all at first, until I had a little flash of inspiration to pipe the different colours in a sort of wreath round the top.  It’s a really simple but effective technique, so if you’d like to give it a try then read on.

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Totally tropical pineapple and flamingo biscuits

biscuits, recipe, recipes, shortbread

I am obsessed by anything tropical.  I’ve got flamingo wallpaper in my flat, pineapple ornaments, and clothes covered in both.  So obviously it made sense to me to put my favourite things into biscuit form.  I was lucky enough to be given a pineapple shaped cookie cutter and found a flamingo one in a baking shop, but if you don’t have any then Amazon will sort you out so you can also experience some edible tropical joy!

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Cherry cheesecake cupcakes

baking, cakes, cheesecake, cupcakes, frosting, piping, recipe, recipes, techniques

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.

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White chocolate and passionfruit cake of dreams

baking, birthday cake, buttercream, cakes, chocolate, chocolate cake, frosting, layer cake, recipe, recipes, techniques, white chocolate

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.

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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….