Category Archives: Cakes/Cupcakes

Chocolate Mud Cake [Recipe]

I’ve been sick with a throat infection for the last week so I haven’t been baking much, instead I’ve been spending most of my days in bed on Pinterest looking at photos of Tom Hiddleston and I’m not even sorry about it.

ANYWAY. Before I got sick (or before I knew I was as sick as I was anyway) I made a chocolate mud cake because my sister asks me about once a week to make her one, so I finally did haha.
I found the original recipe here and have adapted it more to my taste.

250g unsalted butter, cubed
220g dark chocolate, broken into squares (the only reason I used 220g is because I used Old Gold and that only comes in 220g blocks and I didn’t want to waste the last 20g)
330ml milk
200g caster sugar
1 tsp vanilla extract
35g self-rasing flour
25g cocoa powder
2 eggs

1. Preheat oven to 170°C and grease/line a 22cm round cake tin
2. Combine butter, chocolate, milk, vanilla and sugar in a medium saucepan. Stir over medium heat until mixture is smooth.
3. Remove from heat and allow to cool for about 20 minutes. When the mixture is cool, sift over the flour and cocoa powder and add the eggs, then mix well to combine.
4. Pour mixture into pan and bake for 60 minutes or unil a few crumbs stick to a skewer.
5. Allow to cool in pan for 10 minutes then transfer to a rack to cool completely.

Chocolate Ganache
100ml thickened cream
200g dark chocolate

1. Break the chocolate into small pieces and put in a large heatproof bowl.
2. Heat the cream in a saucepan over low heat until warm and just slightly simmering.
3. Remove the cream from the heat and pour over the chocolate. Mix well until the chocolate has all melted and the mixture starts to thicken.

I covered my cake with one layer of ganache then put it in the fridge to set for a little while, then put another layer of ganache on and made a little pattern to make the cake look a bit nicer.



Snickers Cake [Recipe]

I made this cake for my Dad for Father’s Day. I found the recipe in a magazine at work and adapted it so everything is home made (except for the chocolate bar) This cake has four components, so that means four recipes: chocolate cake, peanut butter nougat, chocolate buttercream and caramel.

Chocolate Cake
250g unsalted butter, softened
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour
3/4 cup cocoa powder
2 cups buttermilk

1. Preheat oven to 180°C (360°F) Grease and line two round cake tins (mine are about 8 inch tins I think)
2. Using an electric mixer, cream together butter and sugar in a large bowl until pale. Add eggs, one at a time, beating well between each addition. Fold in sifted combined flour and cocoa alternately with buttermilk until well combined.
3. Divide evenly between the two tins (I weighed mine out because I’m a big weirdo and had about 800g of mixture in each tin)
4. Bake for 60 minutes, or until a skewer comes out clean. Leave to cool in tin for 10 minutes then turn onto a rack to cool completely.

Peanut Butter Nougat
1 cup caster sugar
3/4 cup glucose syrup
1/3 cup water
1 egg white
3/4 cup smooth peanut butter, melted and cooled
1/2 cup roasted salted peanuts

1. Combine sugar, glucose and water in a medium saucepan. Stir over low heat until sugar dissolves.
2. Increase heat to high. Boil, without stirring, until syrup reaches 130°C on a candy thermometer.
3. Using a stand mixer, beat the egg white until stiff peaks form. Once the syrup has reached temperature, gradually add it to the egg white in a slow steady stream, beating on high as you pour the syrup in (I recommend using a stand mixer for this because it does go pretty stiff if you try and beat it by hand) Fold peanut butter and nuts through.
4. Line one of the cake tins with cling wrap then pour the nougat into the tin, smoothing the top. Chill in the fridge to set for about 2 hours.

Chocolate Buttercream
160g unsalted butter, softened
120g icing sugar
40g cocoa powder

1. Using an electric mixer, cream butter in a medium bowl until light and fluffy.
2. Sift over icing sugar and cocoa powder and beat well to combine.

200g caster sugar
60g unsalted butter, cubed
1/2 cup thickened cream

1. Heat sugar in a saucepan over medium heat, stirring constantly with a rubber spatula (just a side note, make sure your spatula is a good heatproof one because mine melted into the sugar and ruined everything!!! A whisk will also do the job too)
2. Sugar will form clumps and eventually melt into a thick light brown coloured liquid as you continue to stir.
3. Once the sugar is completely melted, add the butter straight away (the caramel will bubble rapidly when you add it) and stir into the caramel until it has completely melted, about 2 minutes.
4. Slowly drizzle in the cream while whisking the caramel. Once all the cream has been added, allow the mixture to boil for about a minute (it will rise slightly as it boils)
5. Remove from the heat and set aside to cool (you can add 1 tsp of salt at this point to make salted caramel).

Assembling the cake
1. Put one cake on a plate, then the nougat, then the second cake.
2. Cover the top cake and the sides of the bottom cake with buttercream, leaving the nougat exposed.
3. Drizzle about 1/3 cup of the caramel over the cake, allowing it to run down the sides. Leave a little puddle in the middle and top the cake with about four fun-sized snickers chocolate bars cut into four pieces each (or two full-sized bars cut into eight pieces each)



Pear and Hazelnut Friands [Recipe]

I bought a couple of friand tins a few months ago and decided to use them today after finding a recipe in the newspaper a little while ago. Of course if you don’t have a friand tin you can just use an ordinary 12 cup muffin/cupcake tin instead.


20g unsalted butter, melted (for greasing the tin)
6 egg whites
180g unsalted butter, melted and cooled slightly
120g hazelnut meal
220g icing sugar, sifted
80g plain flour, sifted
2 pears – one peeled, cored and grated; one quartered, cored and sliced

1. Preheat oven to 200°C (390°F) and grease friand tin with melted butter. Set aside
2. Lightly whisk egg whites for a couple of minutes (until they look like “foam”) then whisk in cooled melted butter
3. Add hazelnut meal, sugar, flour and grated pear, mix to combine (I just used the whisk)
4. Divide mix evenly into tins. Top each with slices of pear
5. Bake for 20 minutes or until the tops of the friands spring back when touched (or when a skewer comes out clean) Allow to cool in the tin for 5 minutes then transfer to a rack to cool completely. Sprinkle with icing sugar to serve

Mini Lemon and Poppyseed Cupcakes [Recipe]

Hello! I haven’t disappeared or anything like that and I have still been baking quite a bit, I just haven’t had time to write a post about what I’ve made recently.


2 large eggs
125g unsalted butter, softened
1 cup caster sugar
1/2 cup Greek yoghurt or natural yoghurt (buttermilk also works well in place of this)
2 cups self-raising flour
zest and juice of one lemon
1 tsp poppy seeds

1. Preheat oven to 160°C (320°F). Line either a 12 cup cupcake tin or a 24 cup mini cupcake tin with papers.
2. In a medium sized bowl, lightly beat the eggs with an electric mixer then add the butter and sugar and mix until light and fluffy.
3. Sift over flour, add yoghurt and stir with a wooden spoon to combine. Then beat with electric mixer for 2 minutes until light and creamy. Add lemon zest, juice and poppy seeds then mix with a wooden spoon to combine. 
4. Divide mixture evenly between the cake papers. “Regular” cupcakes bake for 20-25 minutes or until a skewer comes out clean, “Mini” cupcakes bake for 18-20 minutes or until a skewer comes out clean. Allow to cool for a few minutes in the pans, then transfer to a rack to cool completely.

Lemon and poppyseed cream cheese icing
250g block cream cheese
300g icing sugar
1 tbs lemon juice
2 tsp lemon zest
2 tsp poppyseeds

1. In a medium bowl, beat the cream cheese with an electric mixer for about 5 minutes until creamy. Sift over the icing sugar and beat to combine.
2. Add the lemon juice, zest and poppyseeds and beat well to combine. 
3. Spoon or pipe the icing onto the cooled cakes.

Blueberry and Lemon Cake [Recipe]

I came across this recipe a while ago and hadn’t made it yet because my sister doesn’t like blueberries. She’s away this week so I thought I’d make it now while I have the chance!

Recipe slightly adapted from Eat, Little Bird

150g butter, melted
150g caster sugar
2 eggs
3/4 cup plain natural yoghurt
zest of 1 lemon
1 tbs lemon juice
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking powder
200g blueberries

1. Preheat oven to 160°C (320°F) and line a cake tin of your choice (I used a bundt tin but a round one or a loaf tin will work too)
2. Using an electric mixer, beat together butter, sugar and eggs in a large bowl. Add yoghurt, lemon zest, lemon juice and vanilla extract and beat well.
3. Sift over the flour and baking powder and stir with a wooden spoon to combine. Add the blueberries and mix well.
4. Pour the batter into the tin then bake for 45-60 minutes or until a skewer comes out clean. Allow to cool in the tin for 15 minutes then transfer to a rack to cool completely.
5. Once the cake is cool, dust it with  a little bit of icing sugar to serve.

My cake broke in half because it was still a bit too hot when I transferred it to a rack but apart from that it seems to have turned out pretty well!

photo (4)

Red Velvet [Recipe]

Last week my one and only work friend (not really my only one but shh) had her last shift because she’s moving away, so rude! Anyway she’d been asking me to make her a Red Velvet cake for a while now so I thought I’d better make her one before I left! I used the same recipe I made these cupcakes with, but I made a two-layer cake instead of cupcakes. I’m not sure where I got this recipe from because I’ve had it for a couple of years now so sorry I can’t give the original source.

350g plain flour
2 tbs cocoa powder
1 tsp bicarb soda
1 tsp baking powder
315g caster sugar (although using about 200g is enough for me, I don’t like really sweet cake)
250ml buttermilk
185ml vegetable oil
2 eggs*
3 tsp red food colouring
2 tsp white vinegar

1. Preheat oven to 180°C (356°F) and line muffin tin with papers (this recipe makes about 18 cakes) or line two 9 inch round cake tins.
2. Sift flour, cocoa powder, bicarb and baking powder into a bowl. Stir in caster sugar and set aside. Whisk buttermilk, oil, eggs, food colouring and vinegar together in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until combined.
3. Divide the mixture into the pans. For cupcakes bake for 20-25 minutes, for cakes bake for 30 minutes or until a skewer comes out clean. Leave to cool for 10 minutes in the pans then transfer to a rack to cool completely.

I use simple cream cheese frosting to put on these cakes and it works really well.

*When I used this recipe to make the cake I used three eggs instead of two and it worked out fine except I obviously didn’t divide the mixture very evenly as one of the cakes had a big dome on the top of it which I had to cut off (when I say I, I mean my mum cut off for me because I was too stressed haha) so the layers would sit on top of each other properly.


Easter Egg Brownie “Cakes”

Every year for the last few years we’ve always had Easter Egg Brownies at Easter time. This year I decided to do something a bit different, so I put them in mini cake cases rather than in a brownie tin.

I used the same recipe I always do (this one) and put different flavoured Easter eggs into the top of each brownie. I didn’t bake them for as long as the recipe says to, only for about 30-35 minutes instead of 35-40 because these are only small and I didn’t want them to burn.

photo 1

photo 2

The yellow cases have caramel eggs in, turkish delight eggs in the pink cases and green cases have mint eggs. They worked pretty well except the centre of the mint eggs melted too much and ran down the sides of the cases so the case was all sticky (still tasted good though!)