Tag: buttercream

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Salted Caramel Pretzel Cake

I discovered this cake from the youtube channel- Cupcake Jemma, it was a behind the scenes video and it got me totally inspired to bake it. The first time I made it, I wanted it to look exactly like they would. Attempting to make a perfect replica is quite difficult without all of the recipes, so them discovered she had written a book which had the recipe in it, perfect!

This cake has two different types of sponges in it so I do half a batch of each so that I will then have 2 layers of each which I can alternate.
Salted caramel pretzel cake, cut into showing the layers

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Caramel Cake

Picture of caramel cake with caramel drizzle and fudge peicesWell, I think this is most definitely my favorite cake of all time! I just love caramel! And when you put caramel and cake together it is just heaven. I use this recipe more than I thought I would, I love to make this cake into a 4 layer cake, cupcakes or into a Salted Caramel Pretzel Cake. I think it works best sandwiched together with salted caramel buttercream and a swirl of salted caramel.

This recipe is enough to make 4 layers of a 8 inch tin. It is pretty similar to a regular vanilla sponge recipe, however the colour is more caramel coloured- due to the brown sugar.

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Salted Caramel

 

I always held back to making caramel as I heard it was so difficult to make, and that you needed to have candy thermometers. I was SO wrong. I wouldn’t go as far as saying it’s easy to make because it is still very easy to muck up, but by using this simple recipe it does simplify it. This recipe is perfect for any bake you want to add a little extra ‘oomph’ to. This sweet, salty, buttery goodness is literally like liquid gold. I love to add this salted caramel into lots of different bakes: in the middle of cupcakes; adding it to buttercream to make salted caramel buttercream; adding it as a new layer into my mega cakes; adding it to apple pie or even drizzling it over ice cream, the opportunities are endless.

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Best Buttercream Recipe

Picture of cupcakes with a pipped buttercream rosette on top.

This is my staple recipe for buttercream, it’s my go to and it’s easy. The simplicity of this cannot take away from the amazing taste. It is the perfect sweetness and consistency for decorating cakes with. It’s not too soft so that it won’t hold when you pipe with it, and it’s not too hard so you can’t spread it. It is simply just perfect!

I used to find buttercream so hard to make, it was either too sweet or not sweet enough, and the colour was never white enough. So I then tried looking into other buttercreams such as italian meringue or swiss meringue buttercream, but they turned out to have more technicalities and let’s face it more washing. So I found myself wanting to attempt to make the american buttercream again. It’s SO simple, when you know how, so here’s my recipe: Continue reading “Best Buttercream Recipe”

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Rainbow Cake

Picture of Rainbow cake showing the brightly coloured layers.

Do you ever just feel in the mood to eat a rainbow and feel like a unicorn, cause I do! This rainbow cake is one of my favorites bakes its just so colourful and fun to make. The best bit of making this cake is obviously when you cut into it and look at the surprised look on peoples faces when they discover the rainbow.

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The Classic Vanilla Cake

picture of the cupcakes cooling on a wire cooling rack

It’s the go to cake, it’s a classic, it’s the one that everyone wants to master- it’s the vanilla sponge! It was the first thing I ever baked as a little girl and it’s the one where my love of baking started. I remember my mum and my gran teaching me how to cream the sugar and the butter together with a wooden spoon, and me complaining that it’s taking to long and my arm was sore. I quickly stopped moaning over the years when we got an electric mixer and that when I discovered and an all in one recipe.

The vanilla cake can be used for many things; it can be a great layered cake or as a cupcake mixture. The recipe that I am going to share has enough mixture for 1 layer in a 10cm tin or enough for 12 dozen cupcakes. I find that my cakes rise well and are nice and fluffy with this recipe.

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