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!
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.
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!
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!