Spiced Apple Cake

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Thank you for all your lovely feedback on our October Box. I am sorry that it has taken me so long to finally share the recipe for the Spiced Apple Cake. Thanks for your patience, here it is:

Cake Ingredients:

  • 225g Butter, softened
  • 225g Dark Brown Soft Sugar
  • 4 Eggs
  • 225g Self Raising Flour
  • 2tsp Mixed Spice
  • 1tsp Ground Cinnamon
  • 150g Bramley Apples, peeled and chopped into 5mm cubes

Icing Ingredients:

  • 100g Butter, softened
  • 200g Icing Sugar
  • Caramel Sauce – bought or homemade

Method:

  1. Using a freestanding (or handheld) mixer cream the butter and sugar until light and fluffy.
  2. Beat the eggs lightly and then gradually add them to the butter/sugar mix with a little flour. Making sure that you beat them in well before adding more egg.
  3. Fold in the remaining flour and spices
  4. Place the mix evenly into the tins and add the apple
  5. Sprinkle the top of one of the cakes with some sugar (demerara would be best)
  6. For the icing, beat together the butter and icing sugar until it is light and fluffy
  7. Assembly – the cake topped with sugar is the top cake. On the other one spread on the icing and add a layer of caramel sauce.
  8. Add on the top cake and voila!
  9. Enjoy with a big cuppa tea.

Please do get in touch if you bake this cake. We would love to hear how you get on.

We have some great bakes coming up in the next few months. If you are yet to join us at Cake Club then you can get your first Classic box for half price. Alternatively, if you will be sharing your box how about trying our brand new Family Box – you can get £10 off your first box.

Vikki x

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“Oreo Style” Cookies with Vanilla Bean Cream

 

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These rich, sweet chocolatey biscuits filled with a smooth vanilla buttercream were a huge hit in our July box.

We included the recipe card in the box but for those who didn’t get it we thought we’d share it here…

To make these little beauties you will need:

  • 2 baking sheets greased with butter and lined with baking paper
  • Preheat your oven to 180C Fan/Gas 4/350F

Ingredients for Biscuits:

  • 140g Butter, softened
  • 320g Golden Caster Sugar
  • 1 Egg
  • 175g Self Raising Flour
  • 90g Cocoa Powder

Icing:

  • 225g Butter, softened
  • 435g Icing Sugar
  • 1tbsp Vanilla Extract

 

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Method:

  1. Cream the butter and sugar in a stand mixer (or handheld mixer) for 5 minutes until light and fluffy.
  2. Add the egg and keep beating until it’s incorporated.
  3. Add the flour and cocoa to the mixing bowl and mix slowly until a dough is formed.
  4. Then put 15g balls of dough onto baking paper and flatten slightly with spoon or glass which has been dipped in caster sugar*
  5. Bake for 10 minutes until the edges are starting to colour.
  6. Remove from the oven and allow to cool on the baking sheet for a few minutes. Then transfer the biscuits to a cooling rack to cool completely.
  7. Make the icing: beat the sugar, butter and vanilla together until light and fluffy.
  8. Sandwich pairs of biscuits together with a spoonful of icing between
  9. Enjoy!

Please do send us a photo if you have a go at making these. You can email your photo to hello@thecaketastingclub.com or send it to us on Facebook or Instagram @thecaketastingclub

We are busy getting ready for our August bake which ships on Tuesday 28th August. If you would like to try a HALF PRICE Classic Cake box for just £7.50 including postage then head on over to the website NOW!

Frosting kisses

Vikki x

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Choc Chip Birthday Cake With Sprinkles

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In May we celebrated our second birthday here at Cake HQ – for us any birthday is not complete without chocolate!

Our choc chip cake was a hit with many of our subscribers and we included the recipe card in our box. Anyone had a go yet? For those who haven’t signed up to Cake Club yet here is the recipe we used so you can have a go at home. Do let us know how you get on and remember to share a photo with us over on Instagram or Facebook @thecaketastingclub.

choc chip cake

Ingredients:

  • 225g Buter
  • 225g Golden caster sugar
  • 225g Self raising flour
  • 4 Free-range eggs
  • 1 tsp Vanilla bean paste
  • 100g Dark choc chips

Method:

  1. Cream the butter and sugar together until light and fluffy using a stand mixer (or handheld mixer)
  2. Using a fork lightly beat the eggs together with the vanilla bean paste
  3. Add a third of the egg mixture with a tablespoon of flour to the butter and sugar and beat until well combined
  4. Repeat until all the egg has been added
  5. Gently fold in the rest of the flour
  6. Then, fold in the chocolate chips
  7. Pour the mixture into the tins and level the mix gently
  8. Bake for 20-25 mins until a skewer comes out of the cake cleanly with just a few crumbs
  9. Icing – beat the butter, cocoa and icing sugar together until light and fluffy, adding a little milk if needed
  10. Assemble the cake adding half the icing to the middle and the other half to the top
  11. Decorate with sprinkles
  12. Share a photo with us over on Instagram or Facebook
  13. Make a brew and enjoy!

If you haven’t joined the best club in town yet you can try a box for half price by heading to The Cake Tasting Club NOW!

If you want a sneak peak at what’s coming up in our June box you can check that out here.

Next boxes ship Monday 25th June.

Frosting kisses,

Vikki and Dom xx

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Vegan chocolate and peanut butter choc chip cookies – inspired by Pret!

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I have been a little bit obsessed with the new Choc chip almond cookies that Pret have introduced to their menu. They are gooey, nutty and deeply chocolatey – I had a play last night with a recipe that I think is pretty close to the original. I only had peanut butter (crunchy) so I will definitely be trying them again with almond butter and chopped roasted almonds to see if they are even closer to the Pret original.

If you give this recipe a go I would love to hear what you think. We gobbled so many fresh from the oven and they were gooey in the middle and lovely and crisp on the edge. Today they have crisped up slightly more so I will also have a play with the cooking time next time.

You will need:

  • 2 baking trays lined with baking paper
  • Oven preheated to 180C

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Ingredients:

  • 60g Peanut butter (other nut butters should work as well)
  • 60g Coconut oil
  • 100g Golden caster sugar
  • 100g Dark soft brown sugar
  • 1 tsp Vanilla Extract
  • 125g Plain flour
  • 50g Cocoa powder
  • 1 tsp Bicarbonate of soda
  • 1/4 tsp Salt
  • 1-3 Tbsp Oat milk (or other non-dairy milk)
  • 100g Dark Chocolate

Method:

  1. Add the coconut oil and sugars to a stand mixer and cream together. Add the vanilla and mix in.
  2. Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
  3. Add the dry ingredients to the wet, mixing in by hand until crumbly.
  4. Add 1 Tbsp oat milk, or other non-dairy milk, and mix into a thick cookie dough – you may need to add more milk but be careful not to add too much.
  5. Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
  6. Roll into small balls and space evenly on baking trays.
  7. Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
  8. Do take a photo to share @thecaketastingclub on Instagram/Facebook.

NB: Cooking time will vary depending on size of cookies.

Do let me know if you give them a go and if you have any suggested changes.

If you don’t have time for baking and would like some fresh, homemade cakes delivered to your door each month then why not join The Cake Tasting Club?! Head on over to The Club to find out more.

Have a great evening,

Vikki xxx

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Peanut butter and marshmallow cookies

Oh these beauties were so delicious. We love a bit of peanut butter here at Cake HQ so are super pleased with how these came out. Crispy on the outside and chewy in the middle – perfection!

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Ready to get baking? Here’s what you need:

Start by lining 3 baking trays with baking paper and get the oven on 180C/Gas4.350F.

Ingredients:

  • 115g Butter, softened
  • 110g Golden Caster Sugar
  • 100g Soft Light Brown Sugar
  • 1 Large Egg
  • 125g Crunchy Peanut Butter
  • 170g Self Raising Flour
  • 50g Mini Marshmallows

Method:

  1. Cream the butter and sugars together, using a hand held whisk or free standing mixer, for 5 minutes until light and fluffy.
  2. Add the egg and peanut butter and beat for 2 minutes.
  3. Add the dry ingredients and mix to combine.
  4. Gently fold in the marshmallows by hand.
  5. Using a tablespoon form the dough into approx 30g balls (ours were 15g so these will come out a lot bigger!).
  6. Place balls of dough on the baking sheets approximately 5cm apart.
  7. Bake for 11-13 minutes.
  8. Allow to cool slightly before moving to a cooling rack to cool completely.
  9. Take a photo to send to Cake Club!
  10. Get a brew on and gobble!

Please do remember to share your photo on Facebook/Instagram @thecaketastingclub using #ibakedcake

Not got your name down for our May box yet? Head on over to the website and sign up now – you can get your first subscription box for just £7.50 and there’s no commitment (you can cancel anytime).

Frosting kisses

Vikki x

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Easter Chocolate Tiffin

For our March recipe card we went with the Easter chocolate tiffin. Delicious chocolatey tiffin bejewelled with mini creme eggs and topped with crushed mini eggs. Happy Easter!

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You will need:

20cm square tin lined with baking paper

The ingredients you will need are:

  • 150 g Unsalted butter
  • 250 g Dark chocolate chopped
  • 150 g Milk chocolate chopped
  • 4 Tablespoons Golden syrup
  • 180 g Mini Creme Eggs unwrapped
  • 180 g Mini eggs crushed
  • 150 g Digestive biscuits in chunks
  • 150 g White chocolate chopped
  • Yellow gel food colouring
  • 8 Creme Eggs full size, unwrapped

Method:

  1. Melt the butter in a large pan over a low heat.
  2. Add the dark and milk chocolate and golden syrup and melt slowly.
  3. Keep stirring until it’s thick and combined.
  4. Remove from the heat and allow to cool to room temperature.
  5. Add the mini Creme Eggs, most of the mini eggs and the digestive biscuits, stir.
  6. Press the mixture firmly into the tin.
  7. Melt the white chocolate in a bowl over a saucepan of steaming water (temperature very low).
  8. Colour the white chocolate until very deep yellow using the gel food colour.
  9. Cut the full size Creme Eggs in half and press into the tiffin with the rest of the mini eggs.
  10. Drizzle over the yellow chocolate.
  11. Allow to set in the fridge for at least a couple of hours.
  12. Turn out of the tin and using a sharp knife cut into chunks.
  13. Take a photo and share over on Facebook or Instagram @thecaketastingclub #ibakedcake.
  14. Gobble!

We would love to hear from you if you make the tiffin so please do get in touch. If you missed out on this month’s box remember that you can sign up over at The Cake Tasting Club and receive your first Classic box on subscription for just £7.50 including delivery. Our next shipment leaves Cake HQ on Monday 16th April.

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Sneak peak at our April box

Happy Easter!

Vikki and Dom xx

When I became a mother..

It’s very hard to describe the utter love and joy that is present when you birth your child. It’s a crazy and all consuming love that is at times fiercely overwhelming. But at the same time you know nothing about the realities of how you will actually manage to raise this tiny screaming bundle of joy. Finally, getting through the front door and breathing a sigh of relief to be home was coupled with the “bloody hell, they have actually let us leave with this baby, despite the fact we don’t know what the actual frig we are doing” panic! It’s literally learning on the job mayhem, which coupled with all the hormones and struggles of breastfeeding; sore nipples (actually sore everywhere!) and recovering from the birth, I found really tough. Actually, quite maddening to be honest.

The birth of my first born was everything I didn’t want it to be, none of my birth plan happened; I was disappointed and felt like a failure. I had placenta previa, which meant that my placenta was so low that there would be a risk of it coming out first during birth, which would obviously be a bloody shit show for all involved (literally…too graphic?!) So I was booked in for a C-section, which is my idea of a nightmare. It was a lot better to have a planned C-section than an emergency one and for that reason I am very grateful. Despite that, it was still an incredibly scary/odd/awful experience. As it’s planned they literally just get you to walk into theatre, everyone’s sort of bustling around and it’s all very normal – weirdly normal. Like guys, I’m literally about to have a baby and this is oddly everyday. I need somebody to make an announcement or sound a trumpet or something to signify what is actually about to happen here. My baby is about to be born! I worry that it does matter how you’re born and this kind of birth was just not what I had envisioned. I hate hospitals. I know for some people hospitals bring a kind of comfort and reassurance, but not for me, they make me an anxiety-filled sweaty Betty. My baby was born so suddenly (and unbeknownst to her) to a room full of strangers with masks on and bright lights, and not being able to hold her for a few minutes felt awful. And I still hold a lot of guilt about that, I know that I couldn’t perhaps of changed the fact that she did need to be born by C-section and that if I would have attempted to birth naturally it probably would have encountered huge problems but a little part of me thinks I should have fought it and attempted a natural birth crazy though that might sound. I should have somehow been able to protect her from that harsh first experience of life. I should have been better. I should have done better. I should have fixed it. That imperfect moment in which I became a mother felt tinged with another narrative of how it should have been. And I know in the grand scheme of things it really is insignificant, that I am so bloody lucky and believe me I am so so grateful and blessed and I would never ever ever think any less of anybody else for having a C-section but I just struggle to forgive myself.

My second birth was the complete opposite, and I really fought for it to be that way. I wanted perhaps to alleviate some of the guilt from my first birth, and to prove to myself that my body really could ‘do it’ and give birth, what is perceived by many to be ‘normally’ I guess. I planned a home birth despite some concern from my healthcare providers (after having a C-section there is a very, very, very tiny risk that  the scar could rupture during contractions) and went so far over that I almost had to have an induction and not have my beautifully planned home birth. But I did manage it and, after almost 36 hours of labor, my second little girl (actually big girl..8lb 9!) was born into the water and it was so lovely and peaceful. Except that after all those hours I was so emotionally and physically frazzled that I forgot that it was actually my job to pick the baby up out the water and not just hope that she perhaps might swim to the top… ha! Step in the midwife who swooped her up into my arms, bliss!!

I can look back now and realise that both births, no matter how different, were what they were meant to be and I can now start to accept that. I cannot change the past, the only moment we have is the present, the here and now and I can only continue to mother my children in the best way that I can, and that is enough – I am enough. #Selflove is something I struggle with and I think that feeling like a bad/not good enough mother is so common and really needs to be talked about more. Only by sharing stories and supporting each other as women can we really make progress and affect change. Having struggled mentally and emotionally over these last 3+ years I only really feel now that I am coming through the fog and actually able to reflect and attempt to process myself as a mother and perhaps even accept myself as a mother. Three years of no sleep really can send you a bit higidly pigidly, hey?! Anyway big love to everyone reading this, and if you take one thing away from this brief, messily written scrawl on motherhood I wish it could be this: Love yourself, you are enough, give yourself a break and if it’s hard right now just know it will get better. You can do it.

XXXXXX

 

‘You don’t need anybody to tell you who you are or what you are. You are what you are!’

John Lennon