Gallery

Gobble til you Wobble

photo

Happy Thanksgiving ya’ll!

I imagine you’ve all been salivating over your roasted turkey, silk smooth gravy; crispy, golden potatoes and mac’n’cheese (with your side of fresh vegetables I hope!) I thought what better dessert for this holiday than a warm, apple treat. There’s something beautiful about eating an apple-based dessert inside a cosy home, while the chilly Autumn season passes by…

I chose an apple-crumble-sponge-cake, otherwise known as the Apple Streusel Cake. The cake is built on a foundation of light and fluffy sponge cake. Topped with a thinly sliced layer of sweet n sour green apples, and a light n crunchy, golden crumble sprinkled on top. This dessert is the perfect end to any heavy meal; it’s not too sweet that you feel the guilt of gluttony, and you can count the apples as part of your 5-a-day! But if you’ve already crossed the line of ‘gobble til ya wobble’ then you may as well add a side of vanilla or toffee ice cream!

Apple Streusel Cake

Happy Turkey day to all my American friends and family all the way from chilly England :)

Have a beautiful day,

Tracey xoxo

 
Gallery

Fourth of July: Blueberry Pie

Blueberry PieHappy Independence day!

To all my American readers, friends and family: I hope you’ve had an amazing day of festivities, laughter and most of all food!

Seeing as today is an American holiday I thought I’d conquer my fear of pastries and give pies a try. Having avoided pastries for oh so long, I realized that I didn’t even own a rolling pin! My substitute: a glass tumbler. (Well, you gotta make do with what you have eh). 

The pastry dough only took me 10 minutes to prepare and the blueberry mixture took me just as quick. The most time consuming part was leaving the dough to rest before rolling out, and setting the pie aside for an hour before baking. Nevertheless, it was worth making patience my virtue…

Out of the oven emerged a thin, golden crust, encasing an abundance of deep, dark, sapphire-coloured blueberries. The berries were complimented by a slight hint of lemon, which gave the pie a fresh summery taste. Served with a scoop of vanilla ice-cream, this dessert is the perfect Fourth of July treat …So I think it’s safe to say that I’m going to continue practicing my pie-making skills. It’s amazing what you can achieve when you conquer your fears.

Love & Blueberry pie kisses,

Tracey xoxo

photo (10)

photo (9)

Gallery

The Only Way Is Silicone

For my British readers, fear not! This post is not a spin-off of the UK reality show TOWIE. (Nor am I surfacing my views on plastic surgery.) Seeing as it’s a new month I thought I should venture into something different and do a product review.

For the ardent bakers among you, you may already be aware of the life-changing invention of silicon baking moulds. Long gone are the days when you would have to knock the metal baking tin against the kitchen work surface to liberate your cake! And you can also wave goodbye to the days of scraping out half of your cake from the tin, because silicone moulds are the next best thing. Easy to clean. Easy to turn out the cakes. And if you’re brave enough, you won’t even need to grease the silicone beforehand.

I remember the first time I used a silicone mould in my parent’s gas oven and my Dad asked me if I was trying to burn the house down! Rest assured the silicone will not catch fire and nor will your cake, (well, the cake part isn’t guaranteed, that depends on your own baking skills!) Over the years I’ve upgraded all of my baking tins and I recommend you do so too.

Love & Cupcakes,

Tracey xoxo

The Only Way Is Silicone

The Only Way Is Silicone

Gallery

Silver Anniversary

Today is a very special day. Today is my parent’s silver wedding anniversary.

After a jubilant weekend filled with gifts, laughter, fine dining and embarrassing stories, I thought what better way to end their day than with cake! (With a  varied style of decoration, I used the same cake recipe as I did for my sister’s 21st birthday.)

Mumsy. Daddy. I dedicate this post to you. Wishing you many, many more happy years together.

Love, Wedding cake & Marital bliss,

Tracey xoxo

Gallery

Forever 21

Greetings cake enthusiasts,

How many of you remember your 21st birthday? I know I do. Truth be told, a number of years later I’m still trying to tell people I’m 21! One of my sisters recently reached this milestone and I happily offered to bake her birthday cake.

Her choice, Lemon Drizzle cake. Her specification, ‘Make it BIG!’

My previous attempt at Lemon Drizzle cake was not fantastic, it took me more than one attempt to realise that my ridiculously stodgy lemon cake was a result of squeezing the lemon juice into the batter, instead of grating in the lemon zest! Alas! Once I had realised the error of my ways I began baking endless supplies of lemon drizzle, making it a new favourite amongst my sister’s cake palette.

I chose to use a Chantilly cream to layer the cakes as I wanted something that would compliment the sweetness of the lemon cake, without overpowering it. I also added strawberries inbetween each layer for a fresh, summer taste. I made the cake without the drizzle topping, supplementing it with the cream. I’m pleased to say that my sister was more than happy with the outcome :) She loved the cake so much that she offered to illustrate the cake for my blog post. You can find more of her illustrations on her blog; www.jessnash.tumblr.com .

Love & Birthday cake,

Tracey xoxo

21st Birthday cake

(Aunty Kay’s) Lemon Drizzle cake

225g Unsalted butter

225g Caster sugar

4 Eggs

225g Self-raising flour

Finely grated zest x1 Lemon 

Chantilly Cream

284ml (10fl oz) Whipping cream

1 Vanilla pod

Icing sugar (Confectioner’s suagr) to taste

 

Preheat the oven to 180° / Gas Mark 4 and grease a loaf tin.

Cream together the butter, sugar and add the eggs one at a time.

Sift the flour into the batter and mix well on a medium speed. Grate in the lemon zest and fold in with a wooden spoon.

Bake the cake for 45-50mins or until fully baked. {If making a small layer cake, separate the batter into two or three parts. However, if you choose to go BIG, make two batches of the recipe.}

For the Chantilly cream, use the electric hand whisk to beat the whipping cream at a high speed and whisk the cream until it thickens. Cut the vanilla pod length ways and add it to the cream, stirring in the pods with a spatular. Add enough icing sugar to give a light and sweet taste, N.B. The vanilla pod will already add a fragrant taste to the cream so don’ty be excessive with the sugar.

To decorate, spread the cream over one slice of cake (ensure that the cake is fully cooled down) and slice strawberries to place on top of the cream. Add the second (and third) layers, repeating the cream and strawberry process. Refridgerate the cake for an hour minimum in order for the cream to set, and voila!

Layer it up!

Sandwich it together

Gallery

Cupcakingly Delicious Recipe book

Welcome cake-a-holics,

On my last birthday I was surprised with a very special gift from my Artist-sister. She and her ‘Artist friends’ took some of the recipes from my blog and turned it into my very own recipe book!

Recipe book

I was so impressed by their work, and my sister’s gift idea that I’ve decided to team up my sister’s illustration skills with my baking blog. You can check out her illustration blog here, www.jessnash.tumblr.com .

Double page

The other featured Artists on the recipe book can be found here:

Jolly Jubilee

The Big Apple Crumble

Leaning tower of pancakes

Illustrators

Stay tuned for her illustrative works, right here on the CupcakinglyDeliciousCakeDiaries blog!

Love & creativity,

Tracey xoxo

Gallery

Quest for a ‘manly cake’

 Evening cake lovers,

Yes, it is I. Returning to you with new, exciting and mouthwatering recipes.

With Father’s Day in mind I wanted to venture into the untouched pages of my recipe books. With my Dad’s high blood pressure and dislike of “sweet things” I attempted to dig up the most manly-cake… I found a number of recipes containing nuts. What’s more manly than nuts eh? The decision was made, Blueberry Crumble Loaf. (Fruit+Nuts, yup a manly cake!)

Having been a recent convert to blueberry pancakes, I was certain that this cake would be a success. Especially with the divine partnership of a crumble topping with pecans. When I wrapped and presented this loaf of heaven to my Dad, he oh so conveniently announced that he had a conference to attend. Meaning he would be taking the entire cake with him! I know, I know, I baked the cake for him but every baker must sample their own produce, right? And I’m convinced that the rest of our household shed a silent tear as we watched that cake leave the house…

The manly cake!

The good news is that Dad loved the cake! Even more importantly, I baked another cake the next day so that the other hungry mouths could sample the delicacy.

The softness of the berries, embedded in the spongy bed of cake; sitting underneath a blanket of light brown, nutty crumble, was a taste of heaven that I had never experienced before. The crumble topping was crisp, and golden brown corners fell away from the knife, like nuggets of treasure. The contrast of the supple sponge and crunchy crumble was just the right amount of machoism I needed for this Father’s Day treat.

Served with a side of fresh blueberries and a cup of breakfast tea, this is the perfect summer’s afternoon indulgence.

“Over years I discovered that my Father was not just an advisor to kings but a kingmaker” -Nelson Mandela 

Happy Father’s Day to all the men who have raised young boys to be men, and those who taught their girls to value themselves as Queens. And to those who are no longer with us, let us remember the legacies that they’ve left behimd. For me, every day is Father’s day.

Love & manly cakes,
Tracey xoxo

Bluberry Crumble Loaf