“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.

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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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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

Classic Victoria Sandwich

This month we have chosen a classic Victoria Sandwich. Light vanilla sponge filled with lashings of buttercream and delicious raspberry jam.

Vic sponge recipe

Thank you for all your lovely feedback about our January Cake Boxes. We love hearing that you have had a go at one of our bakes so please do send us a photo.

Thank you to @heyimjasmineh on Instagram for sharing your photos. Your cake looks awesome and it looks as though you had some great helpers!

Here at Cake HQ we believe that Victoria Sandwich is a classic for very good reason. Also, once you have mastered the perfect sponge you can apply those skills to so many other great cake recipes.

We grew up baking with our mum’s and still believe that the “creaming method” is the way to go. However, if you are new to baking then Mary Berry’s “all in one method” is super easy and always produces great results.

When baking our cakes for our subscription boxes they are still done one at a time as you would at home, although they are slightly larger! We have scaled our recipe back down to make the perfect 8″ cake for you to enjoy at home.

Cake ingredients:

  • 225g butter – softened
  • 225g golden caster Sugar
  • 4 eggs – lightly beaten
  • 225g self raising flour
  • 1 tsp vanilla paste/extract

For the filling:

  • 125g butter – softened
  • 250g icing sugar
  • 1 tsp vanilla paste/extract
  • 1/2 jar good quality strawberry/raspberry jam

Method:

  1. Cream the butter and sugar in a mixer until pale and fluffy – this really needs to be done with a hand held beater or stand mixer. It will take a while so do be patient.
  2. In a separate bowl lightly beat the eggs with the vanilla paste/extract.
  3. Beat the eggs into the butter/sugar gradually with a little flour*.
  4. Gently fold in the remaining flour.
  5. Divide the mixture between the two lined tins and level the surface.
  6. Bake in pre-heated oven for 20-25 mins.
  7. It’s ready if it springs back when pressed in the centre and the edges are coming away from the tin.**
  8. Cool for a few minutes before turning out onto a cooling rack
  9. Make the icing – beat the icing sugar with the butter and vanilla until light and fluffy***
  10. Assemble the cake! Top one cake with jam and the base of the other with icing
  11. Then sandwich together and dust the top with icing sugar
  12. Take a photo and send it to @thecaketastingclub over on Instagram or Facebook.
  13. Pour a cuppa and gobble!

 

Remember, we’d love to hear how you get on if you make the cake. The best place to find us is usually over on Instagram but you can also find us on Facebook or just drop us an email.

Happy baking!

Vikki x

TIPS

*I add a third of the beaten egg mix with a tablespoon of flour, beat until combined. Then repeat this twice more until all the egg is added.

**A skewer inserted into the middle of the cake should come out clean with just a few crumbs attached.

***Make sure you cover the mixer and start slowly otherwise you will disappear in a cloud of icing sugar! I also make the sure that the butter is very soft.

Birthday wishes and frosting kisses…

Happy birthday to us!! Can you believe The Cake Tasting Club is turning one this May?!

What a year it’s been, we are so so thankful to all our lovely subscribers and customers and feel so lucky with each and every order we receive ❤️ This little business allows us to balance working life fulfilling our passion creating cakey joy, with being parents. We are so grateful to be able to do that, so huge shout out and thanks to all our cakey crew!! You’re one in a million and we love you!

Here’s a few highlights from our first year:

  • Having a baby!!
  • Connecting with so many lovely businesses and feeling the sharing love ❤️
  • Hero Frank Skinner mentioning us on the radio, eeeppp!
  • Eating huge quantities of cake offcuts
  • Writing lots and lots of lovely gift messages that make us feel all warm and squishy inside ❤️  Some made us cry too ❤️

Last weekend we had an amazing photoshoot to celebrate our birthday with the amazing Polina Sofia Bakh shot at the beautiful OpenHaus kitchen showroom. We are so excited to show you all the photos, watch this space! (spoiler; involves lots of cake, confetti and jazzy aprons!) Here’s a cheeky peak behind the scenes:

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This month’s box is going to be extra especially special; every single box will be birthday themed and include jazzy extras so you can help us celebrate! (Have a birthday wish on us!)

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There is also going to be ONE GOLDEN TICKET hidden in one of our boxes, will it be in yours?! The lucky recipient will win £100 TO SPEND ON OUR WEBSITE!! Mega! What would you spend it on; cake for you, gifts for birthdays…the choice is yours.

From tonight until Wednesday at midnight we are also having a 48 hour FLASH SALE on our Cake for One subscription boxes. Enter the code BIRTHDAY at checkout to get your first box for just £5 including free delivery!

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In other news – as it is National Vegetarian week we would like to remind you that we are proud to be a 100% vegetarian business. All our cakes are made from scratch by us from great ingredients, and we now have a vegan box in our range hooray!

Don’t forget to tag us in your unboxing photos, we just love seeing our cake out in the big wide world being enjoyed ❤️ @thecaketastingclub  #caketastingclub

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To summarise; yay for birthday, chance to win golden ticket, exciting photoshoot, vegetarian fist pump and flash sale! Whoa it’s all occurring this month at The Cake Tasting Club!

Keep it cake kippers

Big loves xxxxxxxxxx

Hand iced biscuits require a steady hand..

Hand iced biscuits do indeed require a steady hand; that and patience, of which I have never been particularly good at; but this month, the month of LOVE, we pushed the boat out and hand-iced you each two beautiful dreamy pastel vanilla bean hearts. I was so in love with the colour I almost couldn’t let them go. But alas this is the business: we bake; we post; you eat and enjoy (hopefully!!) and we are left with mere crumbs (and fingers crossed pre-planned ‘extras’ to gobble :))

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Valentines day has come and gone, presumably you were showered with gifts and trips to Paris. If you weren’t someone has a lot of explaining to do; I imagine. I always think the best thing about Valentines day is the food (actually the best thing about any day is the food, right?): chocolates; fizzy wine; more chocolates ❤ and a ritzy dine in meal eaten in silence so as not to wake the two sleeping beasts that also live in your house (aka, the baby and the toddler who both seemingly HATE sleep, are on a mission to destroy your resolve and keep you in a permanent state of “subtitles on the t.v” induced fear). We made a lovely jubbly valentines box for you and your lobster to enjoy: white chocolate shortbread scrabble letters; chilli chocolate truffles; gooey peanut butter and Nutella brownies and two “make your own” organic, white hot chocolates with vegan marshmallows – oooohhh it was a dream!

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We also had our fabulous classic box, for February, which also had a stellar line up:

  • Hand-iced vanilla bean heart biscuits
  • Passion fruit cake
  • Salted caramel brownie
  • Teapigs popcorn tea

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We have also suped up our brownie box, so now it contains MORE BROWNIE THAN EVER BEFORE, three flavours and six pieces! Yum! This month we had a great line up of:

  • Sprinkle ganache brownie
  • Passion fruit cream cheese brownie
  • Salted caramel brownie
  • Teapigs popcorn tea

 

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Hells bells I am HUNGRY after that cheeky line up, where’s the husband with my carb laden dinner (perks of breastfeeding) so I can plough through that and get to the good stuff! Coookie!!

Please do tag us in any photos of you enjoying your box (@thecaketastingclub #caketastingclub), we LOVE to see them. If you have a mo then we’d also love it if you could leave us a review on our Facebook page.

And as always- Keep it cake!

xx