Lemon & Grapefruit Drizzle Bundt Cake – #Bakeoftheweek

Lemon Grapefruit Drizzle Bundt Cake

Sometimes you just want a cake that zings at you – Simple to prepare, but substantial that you can have hearty chunks but yet it is light and crumbly – and oh Wow! How tasty.

Grapefruits are synonymous with holidays for me – I first discovered the joy of eating them outdoors for breakfast in France about 4 years ago and very much look forward to carrying on the tradition this summer. In true holiday preparation mode, I bought a grapefruit earlier in the week and remembered how amazing this cake can be.

Lemon & Grapefruit Drizzle Bundt Cake

Serves 10+
Prep time 20 minutes
Cook time 55 minutes
Total time 1 hours, 15 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Light & crumbly cake with tangy lemon & grapefruit

Ingredients

  • 225g Butter
  • 500g Caster Sugar
  • 4 Medium Eggs
  • 1 Juice & Finely Grated Zest of Grapefruit (Keep a little of the grapefruit juice to one side for the icing drizzle)
  • 3 Finely grated Lemon Zest - Keep one lot of zest aside for decoration (plus juice of 2 of the lemons for the cake & 1 for the icing drizzle)
  • 380g Self Raising Flour (Plus around 3 tbsp extra for lining the tin)
  • 2 teaspoons Vanilla Extract
  • 180ml Milk
  • 225g Icing Sugar

Directions

Cake
Preheat the oven to 170C and butter the inside of a bundt cake tin. Sprinkle flour inside the tin until all the butter is covered and shake out any excess
Using an electric mixer, whisk the butter and caster sugar until well combined and pale & fluffy
Add the eggs, one at a time, carrying on whisking on a medium speed - Add the vanilla extract
Add the grapefruit & Lemon juice & grated zest - Add 3 tbsp of flour at the same time to stop it curdling
Add the rest of the flour, one tbsp at a time & the milk alternately. As soon as the last tbsp of flour & all of the milk has been added, turn the mixer off and continue to fold together by hand using a spatula
Pour into the bundt tin and bake for 55 minutes - Check after this time, if a skewer comes out clean then it is done - alternatively, the cake may need another 12 minutes - I sometimes turn the oven down to 160C at this point to stop the outside getting too dark
Drizzle Icing
When the cake is cooling, mix together the remaining lemon/grapefruit juice with the icing sugar
Pour over the top - allow it to drizzle down the sides and into the centre. Sprinkle over the remaining lemon zest

Lemon & Grapefruit Bundt Drizzle Cake

There was one recipe that stood out for me as a ‘must try’ from our last entries – These are Tin & Thyme’s Chinese Walnut Cookies – I love the thought of crunchy exterior and soft middles – the addition of walnuts are just my sort of thing. They are really small cookies too, so there is plenty of excuse for more than one! They use buckwheat flour which happily I have sitting waiting to use in the baking cupboard.

Chinese Walnut Cookies

Lets have a chocolate roundup – I’m off to France, where we will no doubt be consuming tons of the stuff!

Bake of the week Chocolate

1. Wonderful healthy & GF chickpea brownies from Lancashire Food – Lyndsey assures us we won’t even notice the chickpeas
2. These GF Chocolate Slices from the Free From Fairy do look truly decadent and contain just 6 ingredients
3. Another bakers that is rather fond of swiss rolls is Winnie who shares with us her Banana Swiss Roll with Chocolate Cheese Filling
4. A No-Bake Chocolate Cheesecake from Et Speaks from Home – With interchangeable biscuit base depending on how sweet your tooth is
5. A beautiful Nutella Croissant Pudding and an incredible sad tale of broken baking dishes from the Not so Creative Cook

We are going through so many berries at the moment – the girls can munch their way through punnets without even noticing – Some great berry recipes included in this week’s entries:

Bake of the week berries

6. How amazing does this Mixed Berry Charlotte Russe look from Domestic Gothess – That Bavarian Cream looks heavenly!
7. Freshly back from her own holiday, Petite Raisin has created a speedy Peach & Blueberry Greek Yogurt Cake
8. A warm welcome to the Bake of the Week gang to Living Life who joins us with her Fruity Olive Oil Cake – Good to have you with us!
9. Wimbledon Cupcake with a delicate rose flavour from ET Speaks From Home – I’m sad Wimbledon is over for another year, did you love it?
10. There are few things in life as good as Homemade Strawberry Tarts – well worth making your own pastry and custard – Tales from The Kitchen Shed has shared her very beautifully arranged ones
11. Perfect dessert for after Sunday lunch from Baking Queen 74 with her Blackberry & Rose Crumble – Mouth wateringly good!

I think this week is one of the most creative we’ve ever had – there’s so many ingredients that are all too forgotten when baking:

Bake of the Week

12. Enjoy the joy of quiche without the guilt of too much pastry with Hijacked by Twins and her Crustless Quiche – Full of veg and taste!
13. Perfect party food from My Little Italian Kitchen with her Olive & Pepper Focaccia
14. Totally melt in the mouth Butter Shortbread Cookies from Winnie’s Blog – Too pretty!
15. A very exciting week as I’d Much Rather Bake Than finally gets her own kitchen – I would adore some of her Cheese & Marmite Muffins – Are you a lover or a hater?
16. Another perfect Picnic Snack from A Free From Life with her Courgette & Chive Tartlets – This post is jam packed full of ideas!
17. Campfire Salmon that is proving popular over on Pinterest from Truly Madly Kids – We might very well indulge in this on our hols

Right, I’m off on my hols so I’m leaving #Bakeoftheweek in the capable hands of 2 lovely blogging friends for the next few weeks – Here’s the timetable:

This linky will remain open until Mon 27th July

Tues 28th July – Head on over to Lucy at Baking Queen 74 – Link will be open for 2 weeks

Tues 11 July – Jen at Jen’s Food will take over until Tues 18th August

Thanks so much ladies for taking over – Please support your hosts by sharing their posts

Plea: If you could remember to add the badge to your posts, I would be ever so grateful – I know that life comes first though and it is easy to forget! Its the only way we will build the #Bakeoftheweek gang and gets your posts shared everywhere!

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Lemon & Grapefruit Drizzle Bundt Cake

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Eat Your Heart Out

Bacon, Mushroom & Basil Savoury Muffins #Bakeoftheweek

Bacon, Mushroom & Basil Savoury Muffins

Picnic season is in full swing around here – Over the summer holidays we eat on the beach most days. I’m not a huge sandwich lover (Mr C is though) so am constantly looking for sandwich alternatives. Savoury muffins are definitely handy, they can be frozen and defrosted just in time for impromptu days out too.

I can highly recommend savoury muffins for trying out new taste combinations – the rest of the ingredients are inexpensive and they are not too time consuming to prepare. If you have some random vegetables or cooked meats loitering in the fridge, bung them in. See what happens!

My Bacon, Mushroom & Basil Muffins are a tried and tested recipe and taste combination – I find it hard to eat bacon without mushrooms.

Bacon, Mushroom & Basil Savoury Muffins

Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Appetizer, Breakfast, Lunch, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Savoury Muffins packed full of bacon, mushrooms & basil - perfect for picnics

Ingredients

  • 70g Butter
  • 1 Egg
  • 125g Self Raising Flour
  • 60g Chickpea Flour (Or Wholemeal flour if you have that. Or plain flour if you only have that!)
  • 200ml Milk
  • 5-6 Rashers of Bacon (Chopped into 1/2cm pieces)
  • 1/2 Onion (Chopped finely)
  • 4 Medium Chestnut Mushrooms (Chopped into small pieces)
  • 12 Medium Leaves of Fresh Basil (Chopped finely)
  • Freshly ground pepper
  • Splash of vegetable Oil

Directions

Preheat the oven to 170C and line a 12 hole muffin tin with Cupcake/Muffin Cases
In a medium frying pan, heat the oil then gently fry the onions until transparent. Add the bacon and continue frying until just cooked.
Spoon out the onion/bacon and fry the mushrooms until soft
Re-add the bacon/onions (it will still be hot) and the basil and mix together.
Using an electric mixer, whisk the egg and butter - Add 2 tbsp of flour to stop it curdling
Add the flour and milk alternately a tbsp at a time, whilst mixing on a slow speed
As soon as you have added all the ingredients, stop mixing and stir by hand using a spatula
Add in the bacon/mushroom/basil mixture and divide evenly between the 12 cases
Bake for 20 minutes - You may need to bake for a further 3-4 minutes if not quite cooked
Best eaten warm but if freezing, leave to cool and freeze the same day

Coming soon: Cheese, Onion & Rosemary Savoury Muffins

Bacon Basil & Mushroom SAvoury Muffins

My featured bake for this week is from Sarah at Maison Cupcake – Great to see that Sarah has joined the Bake of the Week gang. This week she is sharing this incredible Blackberry Chocolate Charlotte Cake. She tells us that if you can melt chocolate, you can make this cake – so there’s a challenge! Just a beautiful cake!

Chocolate Blackberry Charlotte Cake

Now because I’ve done a savoury bake for this week’s Bake of the Week, I’ve highlighted other savoury entries too. I’m trying to cut down on some sugar at the moment – Don’t worry, it won’t last long. Its just occurred to me that in a few weeks I’ll be parading around a french campsite in a swimming costume. That’s my attempt at dieting!

Bake of the Week savoury

Left to right:
* Cheesy Mexican Corn on the Cob from Petite Raisin – My girls devour all signs of corn. They would marvel at those beautiful leaves.
* I can almost smell this divine Garlic & Herb Twister Bread cooking – Homemade is always better than shop bought! Tales from the Kitchen Shed is right about it being a fabulous centre piece.
* Not strictly savoury but with a savoury ingredient – These Marmite Macarons will divide the nation. They would in fact divide our house – One of the only things Mr C won’t eat – I can lick Marmite off a spoon!

Bake of the Week

1. I cannot think of a more appropriate way of using those blue & pink sweets on a cake than this baby shower/gender reveal cake from Mummy Mishaps – Love it!
2. Making great use of an abundance of summery fruit with these Peach, Pistachio & Rose tarts from Domestic Gothess.
3. What child wouldn’t love these Oreo Surprise Cupcakes from Mama Mummy Mum?
4. Rhubarb Strawberry Meringue Tart from the Gluten Free Alchemist – Its amazing what this lady can do when she starts to tinker with a recipe!
5. I don’t think I’ve ever baked with Ricotta – This Ricotta cheesecake from Winnie’s blog has got me intrigued. Very clever!
6. Truly Madly Kids has produced the cutest video on how to make Wimbledon Cake Pops – She and her girls are naturals in front of the camera I tell you!
7. Lemon & Sultana Scones to rival the best of them from A Free From Life – Perfect with Chia Jam & Coconut Cream
8. Vicki from the Free From Fairy has excelled with her Oat Free, Sugar Free, Gluten Free, Chocolate & Coconut Flapjacks – They look so moist and rich.
9. I feel for Baking Queen 74 this week. She has ripped her hands to shreds picking gooseberries. Ouch! This Gooseberry Frangipane Tart is worth it though 😉
10. Super cute Milkshake Cupcakes from A Strong Coffee – I know a few teachers that would love these as an end of school year gift!

And ta-dah! We finally have a Bake of the Week on time! Thanks again for all of your entries – I didn’t even do a Twitter reminder this week. If you do not want me to send you a reminder, please let me know – I won’t be offended. I’m still making my way around all of the entries to comment but have been busy sharing. Please add the badge to your post as usual – Up to 3 entries per blog. No theme.

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Mint Aero Swiss Roll #Bakeoftheweek

Mint Aero Chocolate Swiss Roll

This has turned out exactly as I imagined/hoped it would. If you are a fan of Mint Aeros, then this is the cake for you! Not too many ingredients and fairly quick to make.

Mint Aero Chocolate Swiss Roll

Serves 8+
Prep time 25 minutes
Cook time 14 minutes
Total time 39 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Light chocolate swiss roll with the flavour of Mint Aeros - Splendid for any table centre piece!

Ingredients

  • 3 Medium Eggs
  • 3oz Caster Sugar (Plus another 2 tbsp for sprinkling on the baking tray)
  • 2oz Plain Flour
  • 1oz Cocoa Powder
  • 113g Mint Aero Balls
  • 284ml Double Cream (Whipped until very thick)
  • Green Food Colouring
  • 1 teaspoon Peppermint Extract

Directions

Preheat the oven to 190C and line a Swiss Roll tin or Silicone Tray with baking parchment - Sprinkle the 2 tbsp of caster sugar on top of this parchment
Whisk the caster sugar and eggs with an electric mixer for at least 10 minutes until thick and pale. When you lift the whisk out of the mixture, the lines should remain there for a few seconds after.
Gently fold in the flour and cocoa until just combined
Spread gently and evenly across the baking tray and bake for 12 minutes - turn once, then continue baking for a further 2 minutes
Remove from the oven and as soon as you are able, bend the cake over to a roll shape - Unroll then allow to cool fully
Meanwhile, chop the bag of Mint Aeros (except for 10 balls that you will use as decoration) and add half to the whipped double cream, along with the peppermint extract
When the cake has fully cooled, sprinkle the remaining chopped Aero Balls on top of the cake, then spread the cream evenly on the cake - I took 3 tbsp of the cream mixture to one side to use as decoration
Roll the cake from one of the thin ends until it looks like a swiss roll then decorate with the remaining Mint Aero Balls and cream mixture

Mint Aero Chocolate Swiss Roll

Caramel, Vanilla & Chocolate Nut Cake

My chosen featured bake for this week has left me yearning for buts, caramel and vanilla – 3 Flavour Eclair Cake from Winnie’s Blog

Bake of the Week Entries

1. If you fancy a change from normal chocolate cupcakes, these roasted Strawberry Chocolate Cakes sound so intense and dreamy from Tin & Thyme

2. Carrot Cupcakes with Orange Icing from Nic’s Bakes

3. A mega post from the Free From Fairy containing some wonderful Chocolate Tahini Cookies that just ooze with goodness.

4. Dark, squiggly and completely tantalising, Dulce de Leche Brownies from Maison Cupcake – A warm welcome to the Bake of the Week gang!

5. Bringing back memories of my summer hols with her Mojito Cupcakes is Mummy Whiskers – Just in time for my next holiday! Yay!

6. Gearing up for the 4th July festivities is A Strong Coffee with American Flag decorated Cupcakes

7. Red Velvet Tiramisu Brownies from The Not SO Creative Cook

8. Love these Ramadan Themed Cut Out Shapes Sugar Cookies from The Not SO Creative Cook – Lovely to have you back!

Bake of the Week

9. Summery and light, Asparagus & Pesto Puff Pastry Tart from Julie’s Family Kitchen

10. Jibber Jabber Uk shared with us a fantastic Summery Strawberry & Cream Victoria Sponge

11. I would never have thought of using a slow cooker for Bread & Butter pudding nor strawberries – Baking Queen 74 has excelled with her Brioche Strawberry Pudding

12. Wonderful Plum Sugar Cake – Great for using up plums from Winnie’s Blog

13. Low Carb Courgette ‘Pasta’ Lasagne from Claire at Six Degrees of Harmony

14. Just delightful and so perfectly up my street, Gin & Tonic Cake from Truly Madly Kids

15. Recreating Mum’s Apple Pie with Spiced Wholemeal Pastry this week was Searching for Spice – This is my Mother-in-Law’s favourite dish. I might treat her!

Slice of Mint Aero Chocolate Swiss Roll

Normal rules apply for Bake of the Week – Up to 3 posts per baker. No theme – all welcome – they don’t have to include a recipe, just a post about a bake whether it be sweet, savoury, small, large, decorated, disaster, slow cooker or oven. Please include the badge to spread the word in your post and if you get chance visit some of the other entrants to admire their bakes.

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I’m so pleased to be able to join in with one of my favourite linkies this week – The theme for #thegallery is CAKE – How perfect! Click the badge to see what other people are entering.

Sticky Fingers Photo Gallery

Lime Charlotte Cake #Bakeoftheweek

Lime Charlotte Cake

I’m surprised that there haven’t been Charlotte cakes popping up everywhere with the arrival of Princess Charlotte. (Did you see those pictures last weekend? How cute?!)

I’ve taken inspiration for this week’s Lime Charlotte Cake from Baking Heaven magazine. You may have seen my recent post about being a magazines.co.uk ambassador – I’m loving it!

I only made the cake in the recipe – There is a section for some filling containing condensed milk and limes. We had so much cake going on in the kitchen though that I just couldn’t justify so much sweetness. So I opted for whipped double cream with the zest of 2 more limes in it instead!

We have had the ladyfingers in the kitchen cupboard for ages. They really needed using up so I decided not to make my own. The girls were delighted – they love them!

Lime Charlotte Cake Above View

Cake Ingredients:
115g (4oz) Butter, Softened
115g (4oz) Caster Sugar
2 free range eggs
115g (4oz) Self Raising Flour
1 tsp Baking Powder
1tbsp Buttermilk or Sour Cream
Grated Zest of 2 Limes

Method:
Preheat the oven to 180C and line a 6.5 ” cake tin with baking parchment – I only had a 7″ so did it in this. It was quite a shallow cake though and took a LOT of strawberries and grapes to fill it so I would definitely recommend a 6″ or even a 5″ next time.
Using an electric mixer, whisk the butter and sugar and gradually add the eggs until they are well whisked
Add the lime zest and fold in the flour, baking powder and the buttercream
Pour into the cake tin and bake for 20-30 minutes. (After 20 minutes the cake was still very wobbly but starting to turn golden on top so I turned it down to 160C and carried on cooking for a further 15 minutes)

To Assemble:
When the cake has fully cooled place on a flat plate or cake stand
Spread half of the double cream (I used a 284ml tub whisked until very thick) on top of the cake
Use the rest of the cream to dot on the bottom of the ladyfingers and stick around the sides
Secure with a ribbon
Fill in the centre with plenty of strawberries and grapes and sprinkle with icing sugar to finish
Eat immediately

Lime Charlotte Cake

I have to choose these Cherry Lamingtons from Domestic Gothess as my featured Bake of the Week – They are so well done. Hannah makes them look so easy. I first heard about the Australian Lamington when I first started blogging. I read tons of Australian baking blogs (and still do) I’ve never tried them with Cherry jam – I bet they tasted incredible.

I’m always intrigued by the combinations that other bakers come up with – Some prefer using classic combinations and others like just having a go and seeing what works. I’ve got a post coming up in the next couple of days that tests preconceived ideas of taste combinations – Watch this space! So lets celebrate Combinations!

Bake of the Week combinations

1. Combining 2 of my most favourite flavours – Marzipan & Cherry Scones from Hannah at Domestic Gothess

2. Making good use of what is in her cupboards to produce a magnificent Chocolate & Cherry Cake is Jenny from Mummy Mishaps

3. I would love these Roasted Mediterranean Vegetables with Bulgar Wheat & Feta for a summer’s evening sat outside – Snap Happy Bakes

4. A warm welcome to Eating Enhanced who joins us with Maple & Banana Cake – Welcome to the gang!

5. A lovely combination of rhubarb & almond in Lancashire Food’s cake

6. Making good use of perfectly ripe fruit with her Peach & Rhubarb Upside Down Cake is Janice from Farmersgirl Kitchen

7. Carrot & Almond Cake – Perfect for Coeliacs too from My Little Italian Kitchen

8. These Chocolate Coffee Cardamom Biscuits from Domestic Gothess take just 10 minutes to cook

9. I love Truly Madly Kids description of her Strawberry & Rhubarb Crumble as a Heavenly Summer Crumble – Sure looks like it to me!

Bake of the week

10. Stunning Fraisier from Patisserie Makes Perfect – Definitely perfection!

11. One of the first ever cakes I decorated was a Swedish Princess Cake in a uni job in a cake department – Bringing back happy memories is Lili’s Cakes

13. I’m loving these Mini Mango Charlottes from The Dream Baker – perfect for using up store cupboard ingredients

14. Utterly beautiful Peach Custard Pie from Petite Raisin – Super quick to make too

15. Creating Slow Cooker masterpieces is Lucy from Baking Queen 74 with her fantastic Blueberry Madeira

16. Brilliant way of sneaking carrots into bread – A Spiced Carrot Soda Bread that even non-veg lovers will enjoy – The Sneaky Veg Blog

17. Great tutorial with an alternative way of producing the ever popular Chocolate Pouring Cake from A Strong Coffee

If this recipe has got you in the mood for more Lime bakes try some of my favourite bloggers’ recipes too:

Matcha & Lime Cheesecakes from Rough Measures
Mini Amaretti & Lime Cheesecakes from Penne For Your Thoughts (Cor!)
Lime Coconut Drizzle Cake from Jen’s Food
Lime Pistachio Cake with Chocolate Shards from Tin & Thyme (I’ve made this, its blissful!)
White Chocolate & Lime Shortbread from Bake of the Week regular Baking Queen 74
Easy Iced Lime Cake from Fab Food 4 All

Thanks as always to everyone who visits all the other bakers – Its lovely to see that you have beaten me to it when I visit all your blogs. You really are a talented bunch and I thank you so much for sticking with me – especially this week and last week when life has definitely got in the way! There’s no theme as usual – All posts will be commented on, tweeted (if I know your twitter profile) and google+ed – And not forgetting our Bake of the Week Pinterest board which at time of writing has an enormous 48K followers! There’s no theme – all bakes are welcome.

I’m currently planning for my summer break – If you would be interested in hosting Bake of the Week for a week in the summer, please let me know. I would be ever so grateful.

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Ultimate Chocolate Birthday Cake with White Chocolate Frosting #Bakeoftheweek

Ultimate Chocolate Birthday Cake with White Chocolate Frosting

It feels like AGES since the last #Bakeoftheweek – As suspected, half term was crazy busy with Millie’s England swimming training. This week is all about Violet – My lovely, kind, crazy, extreme, beautiful girl is now a very grown up 9! How did those years disappear so quickly? The baby that arrived in less than 1.5 hours has turned into a stunning young lady that makes us so proud and makes us tear our hair out in equal measures.

I couldn’t share this week’s #Bakeoftheweek before the birthday girl had seen her own cake, could I? She had a full on day, plenty of sweets after school, a special pick up by her cousin, followed by the opening night of Wicked at The Lowry. Violet is amazing to go to a show with – she gets completely stuck in, laughing heartily and clapping like mad. Love it!

And so back to the cake. A rich chocolate cake with melted dark chocolate (use milk chocolate if you like – totally not precious here!) I split the mixture into 2 cake tins and then sliced them in half making a 4 tier cake. Filled in with plenty of white chocolate frosting and completely covered in approximately 34 Kit Kat fingers, One bag of Aero Mint Balls, One bag of Maltesers and One bag of White Chocolate Buttons. I MAY have bought some spare chocolate packs just to make sure we had enough – I’m sure you understand!

Ultimate Birthday Cake

 

Ultimate Chocolate Cake with White Chocolate Frosting

Serves 10+
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Ultimate Chocolate Cake - Easy to decorate but with the WOW factor - Chocolate Sponge Cake with White Chocolate Frosting decorated with various chocolates - A true Showstopper!

Ingredients

  • 300 + 220g Butter
  • 300g Soft Dark Brown Sugar
  • 6 Eggs (Separated)
  • 2 + 1 teaspoons Vanilla Extract
  • 300g Self Raising Flour
  • 200g White Chocolate (Melted)
  • 350g Icing Sugar
  • 100g Dark Brown Chocolate (I use 85% cocoa and melt at 10 second intervals in the microwave)
  • 2 tablespoons Double Cream

Directions

Chocolate Cake
Preheat the oven to 160C and line 2 x 8" cake tins with baking parchment
Using an electric mixer on a medium setting, whisk the first lot of butter and dark brown sugar together until pale and fluffy
Add in the egg yolks and 2 teaspoon of vanilla extract gradually until fully combined
Stir in the melted dark chocolate
Fold in the flour, until just coming together
Whisk the egg whites until you have stiff peaks and fold into the cake mixture gently to keep as much of the air as possible
Separate the cake mixture between the 2 tins and bake for 45-55 minutes until a skewer comes out clean
Once cooked, remove from the oven and leave to cool on a wire rack. When cool, cut the cakes into 2 halves - If you are not confident about slicing the cakes in half (across) then it is fine to leave as 2 whole cakes
White Chocolate Frosting
Meanwhile, melt the white chocolate at 10 second intervals in the microwave and leave to cool slightly
Mix together the remaining butter and the icing sugar in an electric mixer and add the white chocolate and remaining vanilla.
Add in the double cream. If the frosting is not as stiff as you would like or it is a particularly hot day, you may need to add more icing sugar
Stack the cooled cakes, spreading a layer of frosting between each layer and fill in any gaps with remaining frosting
Stick Kit Kats around the sides of the cake until you meet up - You may need to add extra frosting to help a couple of them stick - this cake is perfect for disguising any lumps and bumps in cake (I also turn the top tier of cake upside down for a flatter surface)
I made 6 segments and separated them with matchmakers but just us whatever you have - Extra Kit Kats will do but they will be thicker
Fill in the segments with whatever chocolates you prefer and consume within 2 days - Keep in the fridge if you have room!

Supreme Chocolate Birthday Cake White Chocolate Frosting

Princess Castle Cake

So many wonderful bakes once again for this week’s #Bakeoftheweek – I have to give a special mention to Eileen from ET Speaks From Home with Princess Castle Cake – I know that this will have taken forever and she has done such a great job. Lucky little girl!

Baked Asparagus

I also want to mention Herbs, Spices & Tradition with Baked Asparagus – I love that this is entered into #Bakeoftheweek – completely the spirit of the linky that anything baked is valid …and I don’t eat enough Asparagus, so thanks for the reminder!

For the first time ever, we have enough Cheese related entries to have their own section! So I present to you the Cheesy Bites …

Cheese Bake of the week

1. Paul’s Food World with Ultimate Cheese Scones
2. Baking Queen with Feta, Pepper & Courgette Filo Pie
3. Jen’s Food with Wholemeal Stilton & Broccoli Pasties

We move on now to the individual portions – For people like me that just don’t find it easy to share!

Bakeoftheweek

4. Hijacked by Twins with Muesli & Chia Seed Morning Buns
5. Paul’s Food World – Chocolate Rolls
6. Julie’s Family Kitchen with Chocolate & Cashew Buckwheat Cookies
7. Kidgredients with Cacao & coconut seedy bliss balls
8. Snap Happy Bakes with Mexican Veggie Burgers
9. The Dream Baker with Homemade Char Siu Buns
10. Misplaced Brit with Caramelised Cherry Tomato Tarte Tatin
11. Nic Bakes with White Chocolate & Strawberry Cookies
12. Lemon & Lime Thyme with Chocolate Biscuit Scones & Vanilla Glaze
13. Winnie’s Blog with No Bake White Chocolate & Strawberry Marshmallow

And the more substantial bakes – Perfect for showpieces!

Bake of the week

14. Domestic Gothess with White Chocolate, Passion Fruit & Coconut Layer Cake
15. My Little Italian Kitchen with Moist rich chocolate Pie
16. ET Speaks From Home with No Bake Chocolate Tarts
17. My Little Italian Kitchen with Strawberry Crumble Recipe
18. Hijacked by Twins with Chocolate Mint Cake
19. Mummy Mishaps with Choco Aztex Spiced Tea Cake with Blackberry Cream
20. Truly Madly Kids with Banana & Pecan Cake
21. Baking Queen with Zebra Striped Vanilla & Chocolate Cake
22. Petite Raisin with Pistachio Pavlova with Strawberry& Rhubarb Cream
23. Winnie’s Blog with Chocolate Mousse Cake on Hazelnut Crust

Thanks so much once again for your entries into Bake of the Week – Hopefully next week’s #Bakeoftheweek will be bang on time next Tues/Wed! There’s no theme so get spreading the word when you see someone baking online. Have a great week!

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First Communion Cake – #Bakeoftheweek

First Holy Communion Cake

I’m so delighted with this First Holy Communion Cake – Yes, it has flaws, the perfectionist in me is trying not to point them out but its pretty amazing that it got made in the first place. It would have been much easier to tell Violet that there just simply wasn’t enough time to get everything ready, clean the house, make a buffet AND make her a cake but I just couldn’t do it. She went to bed on Friday night with a severely unfinished cake, a house that still needed cleaning for her party the next day and a buffet still to be made. She was so sweet when she woke up on the Saturday and told me she loved her cake (which had miraculously been finished over night) and gave me a big hug. It was totally the right thing to do and I will never go for the easy option ever again!

We’ve still not cut into it but will probably do so tonight – The top is vanilla sponge and the bottom a rich fruit cake (with no mixed peel!) The little Violet is made from a mixture of flower paste and fondant with a marzipan head. I had to include her freckles (dots of brown food colouring with a cocktail stick) and her veil is made from a piece of lace ribbon.

We had a lovely day – You made have already seen Vi’s picture on my Silent Sunday post. The church service was lovely – her special friends all made their own First Holy Communions and Confirmations at the same time. My sister, Rachel was Violet’s sponsor and did a brilliant job of keeping her calm just before it was her turn to go up to the priest.

We had plenty of photo opportunities afterwards – even us mums got involved! Tara and her special friends had a great play – we will be doing it all over again in 5 years with these little guys!

First Holy Communion

As usual, thanks so much to everyone who got involved with last week’s #Bakeoftheweek. Great to see some new members too – A warm welcome to you!

P_20150509_190355

I couldn’t ignore Kirsty’s Bailey’s Cheesecake – Aside from being one of the best culinary inventions ever, this recipe comes from Sunrise Senior Living in aid of supporting people with dementia. I’ve written before about how dementia has affected my family. Particularly apt as this weekend we missed Dad being at Violet’s communion.

Baileys Cheesecake

I also have to choose this amazing Happy Rainbow Cake from TrulyMadlyKids – This cake just makes me happy looking at it. And there’s no calories involved with looking is there?!

Bake of the week

1. Making Peanut Butter cool again with these perfectly formed Peanut Butter Spelt Scones – The Lass in the Apron
2. Snap Happy Bakes has made a much better job of her Sweet Potato Fries than I did a couple of weeks ago – I’ll definitely be following her technique than my own soggy, burnt mess technique!
3. Eileen from ET Speaks From Home describes her Cinnamon Waffle Dippers as the ‘Perfect Party Treat’ – I think she may be correct!
4. Warm welcome to Kidgredients with her fantastic Apple Pie Yogurt Dough Scrolls
5. Hannah from Domestic Gothess with her incredibly pretty Lemon Shortbread served with Camomile Tea
6. I have to award a special mention to The Green Gourmet Giraffe for being so unusual and dramatic with these Kale Cheesecake Surprise Chocolate Mint Cupcakes – Don’t they look amazing? That colour green is stunning.
7. Julie’s Family Kitchen Salted Caramel Chocolate Cupcakes – These look so tasty!
8. Cardamom Almond Cinnamon Buns from Domestic Gothess – Catering for my love of all things almond!
9. Kirsty from Hijacked by Twins has the genius idea of using up leftover chocolates (Yep, I know, its not a concept we are familiar with in this house either!) with her Chocolate Cupcakes – and very pretty they are too!
10. Alida from My Little Italian Kitchen Quick Muffin Pizzas – Perfect for an after school snack!

Bake of the week

Our other bakes are all ones that we can help ourselves to a generous portion or slice of – There’s even a couple of warm dishes in there too!

11. The ability to make a summer crumble look gorgeous can not be sniffed at! Truly Madly Kids has definitely achieved this with her Rhubarb & Strawberry Crumble
12. Hoping that these Oatie Choc Nut Breakfast Bars have helped to make the Gluten Free Alchemist feel a bit better this week.
13. Making the most of a well yearned for long weekend with an utterly beautiful Cream Cheese & Raspberry Puff Pastry Tart is Petite Raisin.
14. Mummy Mishaps’ Sugar Ice on her Frozen cake is so striking – Perfect for any Frozen loving birthday parties.
15. Chewy and Juicy Banana & Date Flapjacks from the FreeFrom Fairy
16. Ultra seasonal and some great tips for getting the ultimate Rhubarb & Custard Self Saucing Pudding from Tales from the Kitchen Shed
17. Calling time on the amount of refined sugar her son consumes and a lesson for us all to consider is Sneaky Veg with her Courgette & Lemon cake – complete with green bits!

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Same linky as usual for this week – I have left the link open until the 2nd June just in case I don’t get back from Aldershot in time to open a new linky. Feel free to add up to 3 bakes per blog – No theme, savoury, sweet, hot, cold, fruity, slow cooked – they all count! I’d love it if you could pay a visit to another entrant and share the #Bakeoftheweek love.
I’m finally catching up on all the commenting and should be completely up to date by next week – Phew!

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Link up your recipe of the week

Joining in with Patisserie Makes Perfect as she hosts CookBlogShare

#CookBlogShare

Share the Joy linky at bodfortea.co.uk

Baileys Chococcino Cheesecake Cake

Baileys Chococcino Cheesecake Cake

It’s been Nanna Val’s birthday this weekend – A pretty significant 65 on the 1st May. Now Nanna Val is rather partial to a tipple of Baileys – She rarely drinks it neat but a cup of coffee just isn’t the same without some. In honour of the birthday girl, I decided to make a substantial cake – We are off out for the day tomorrow, so this is joining us.

A triple Chococcino Cake (Coffee & Chocolate) with luxurious Bailey’s cheesecake sandwiched between – Topped with a soft Bailey’s frosting, made into pretty roses. Definitely not one for the kids – although they’ve been hinting about a slice of the cake all day!

Piped Roses on Baileys Cheesecake Cake

 

Baileys Chococcino Cheesecake Cake

Serves 8+
Prep time 2 hours, 30 minutes
Cook time 1 hour
Total time 3 hours, 30 minutes
Meal type Dessert
Misc Serve Cold
If you like a really strong Baileys taste, feel free to substitute one of the teaspoons of milk for Baileys in the Rose frosting

Ingredients

  • 8 + 3oz Butter
  • 8oz Caster Sugar
  • 2 + 1 + 1 teaspoons Cocoa Powder
  • 4 Large Eggs
  • 3 tablespoons Vanilla Extract
  • 10oz Self Raising Flour
  • 2 teaspoons Baileys Irish Cream
  • 100ml Double Cream
  • 250g Soft Cream Cheese (Full Fat)
  • 150g Melted Chocolate (I used half white/half milk chocolate)
  • 2 TBSP + 10oz Icing Sugar
  • 2oz Milk

Directions

Cake
Preheat the oven to 160C and line an 8" Cake Tin with Baking Parchment
Using an electric mixer, whisk the 8 oz of butter and the caster sugar until pale and fluffy.
Add the eggs one at a time and 1 tsp of the vanilla extract
Reduce the mixer to a slow speed and add the flour and cocoa powder, one spoon at a time
Pour into the cake tin and bake for 55-60 minutes until a skewer comes out clean - remove from the oven and allow to cool fully
Baileys Cheesecake
Using an electric mixer on a medium speed, whisk together the cream cheese and the double cream until they start to thicken
Add the Baileys and 1 of the remaining teaspoons of cocoa powder and the 2 TBSP of icing sugar and mix through thoroughly. Stir in the melted chocolate which should be cool by now.
To Assemble
Cut the cake into 3 even layers - this can be quite tricky to do so just do 2 if you are not confident
Re-line the cake tin with fresh baking parchment and place the bottom cake layer at the base of the tin
Scoop half of the Baileys Cheesecake on top of the first cake layer and smooth out evenly
Add the middle cake layer and repeat with the remaining cheesecake
Top with the top cake layer and place in the fridge for 2 hours
To Decorate
Using an electric mixer, whisk the remaining butter, icing sugar, cocoa powder and vanilla extract until well combined
Add the milk a splash at a time - if the frosting is getting too runny, then add a couple more tbsp of icing sugar
Scoop into a piping bag with a star nozzle and pipe roses on top of the cake (I use a Wilton 2D nozzle for mine)

Making a Chococcino Cake

If you fancy having a go at piping your own roses, its a lot easier than you think – I’ve produced a super short video showing you how (Its only 8 seconds long!)

If this recipe has whetted your appetite for more Baileys recipes then why not try some of the recipes over at the Bailey’s website

Disclosure: This is a sponsored post. This recipe uses just under 2 units of alcohol in this recipe. The NHS recommends that you do not regularly exceed 3-4 units for men and 2-3 units for women a day.

Bailey Chocolate Coffee Cake

The Gang at Nanna’s Birthday Meal

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Dulce De Leche Marshmallow Brownies #Bakeoftheweek

Dulce de Leche Marshmallow Brownies

I don’t often blog about Brownies – They feel like a bit of cheat as they are so easy. Brownies are definitely my go to bake if I need something sweet in a rush. And Oh My! these are delicious!

I’ve given approximate guidelines for the Dulce de Leche and Marshmallows but go for your life, sprinkle liberally. Who is to know?

My tips for perfecting brownies are:
* Baking Parchment – Never Greaseproof paper, you’ll be picking it off the brownies for weeks.
* Silicone Tin – No idea why, it just works.
* Take them out of the oven 2 minutes before you think they are done.

Dulce de Leche Marshmallow Brownies #Bakeoftheweek

Dulce de Leche Marshmallow Brownies

Serves 8+
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Rich decadent Brownies with a soft centre, topped with the most gorgeous Dulce de Leche and sweet marshmallows

Ingredients

  • 10oz Butter
  • 5oz Caster Sugar
  • 7oz Light Brown Sugar
  • 4 Medium Eggs
  • 5 tablespoons Golden Syrup
  • 1 teaspoon Vanilla Extract
  • 5oz Plain Flour
  • pinch Salt
  • 5 tablespoons Cocoa Powder
  • 5 tablespoons Dulce de Leche
  • 1 Handful of Mini Marshmallows

Directions

Preheat the oven to 180C and line a silicone tin (I use 9" square) with Baking Parchment
Using an electric mixer, whisk the butter and sugars until well combined
Add the eggs, one at a time whilst mixing on a medium setting
Turn the mixer off and add the syrup and vanilla whilst stirring with a spatula
Fold in the flour, salt and cocoa until combined
Pour into the tin and spread out evenly - this is a mixture that doesn't rise so you don't need to leave a hole in the centre
Spoon over the Dulce de Leche - If your hand slips and you manage to add more don't worry ;-)
Sprinkle over the marshmallows and bake for 25 minutes - check how it is going after 20 minutes and reduce the temp if the edges are starting to catch
Remove from the oven and allow to cool for at least 10 minutes in the tin before turning out onto a wire rack
Cut into even squares and enjoy with a cuppa

In honour of my Brownies, I have also featured another Brownie recipe for this week’s Featured Bake – The lovely blog, Petite Raisin has shared with us her Flourless Black Bean Brownies – Fudginessa and Chocolate Chips – What more could we ask for?

Black Bean Brownies

Bake of the Week #bakeoftheweek

1. Making Victoria Sponge interesting with Lemon Ripple – can almost feel the tang from here from Baking in Pyjamas
2. A Girl and Her Home has made the most perfect Carrot Cake complete with Vanilla Bean Frosting
3. And another perfect Carrot Cake with Neilsen Massey Vanilla Bean Frosting – Definitely a week for carrots! Domestic Gothess
4. I defy you not to gasp when you see Domestic Gothess’ Cookie Dough Chocolate Brownie Layer Cake
5. Useful for birthday parties, an Easy Thomas Cake from Modern Family Bakes
6. Finding another use for that cornmeal I need to use up is The Little Italian Kitchen with her Sbrisolona Crumble Cake
7. Hay Cakes has made a stunning Double Chocolate Cake with brilliant decorations
8. Classic but beautiful combination of Chocolate and Strawberries in Domestic Gothess’ Tart
9. Baking Queen, your flavour combinations are awesome! Marzipan & Pistachio Cardomom Buns
10. Simple yet stunning Coconut decoration on this Coconut Layer Cake from Baking in Pyjamas

Bake of the Week #bakeoftheweek

11. Truly beautiful Soft Chocolate Chip Cookies from Petite Raisin
12. I’m loving the name Brookies this week – So Creative from The Not SO Creative Cook
13. I’m wishing we had some of The Not SO Creative Cook’s Mini Challah Rolls for tomorrow’s picnic!
14. Adorable Mini Cheesecakes with the shiniest Blueberry Compote from The Dream Baker
15. Wow to the Nutella Souffle that is designed to catch a blob of Ice Cream in the middle – The Not SO Creative Cook
16. There is not a kid in the land that wouldn’t want a try of these cute green sugar cookie bars from Baking in Pyjamas
17. This lady has a talent – making Butternut Squash pretty with her Butternut Squash Muffins – ET Speaks From Home

Its back to school next week so normal service should be resumed with the roundup posted on Tuesday – Don’t forget there’s no theme, all welcome if they are baked in an oven or slow cooker. Please try to comment on at least one other entry to share the love.

Thanks once again for all your entries and for being such a brilliant part of the #Bakeoftheweek family – Really appreciate it!

If you are wondering where #FoodieFriday is – I’m hoping to be back next week with a full roundup – #FoodieFriday will be incorporated into a new weekend linky where we look at what you have been cooking, where you have been, what you have been reading and what you have been crafting over the past week – I really want to celebrate my love of all things craft, reading and cooking, so watch this space!

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Tasty Tuesdays on HonestMum.com

Easter Nest Cupcakes with Stork

Stork Easter Nest Cupcakes

Happy Easter! One of the loveliest days of the year – full of pastel colours, chocolate and little chicks. Hope you are having a super day.

You may already be sorted for Easter baking but in case you are still yearning for something sweet and crunchy, the bakers at Stork have invented the Easter Nest Cupcake for our delight. All about making the humble cupcake that little bit more interesting with the addition of their very own Cornflake Nest on top, they are speedy to make and great for sharing. If that wasn’t enough, we are encouraged to add a couple of Mini Eggs to the top for decoration too!

Easter Nest Cupcakes

We enjoyed ours at our family Easter lunch with this bunch of crazy kiddies! Safe to say, the cupcakes went down very well! We even played Egg & Spoon balancing using the Easter Cupcakes – They weren’t very good at balancing!

Egg & Spoon with Easter Cupcakes

Easter Nest Cup Cakes
Servings: 12
Preparation time: 25 minutes
Cooking time: 20 minutes
Cakes
115g (4 oz) Stork tub
115g (4 oz) caster sugar
2 large eggs
115g (4 oz) self-raising flour, sieved together with
1Ž2 teaspoon baking powder

Chocolate Nest
40g (1 1/2 oz) Stork tub
3 tablespoons golden syrup
6 tablespoons drinking chocolate powder
18 tablespoons cornflakes or branflakes
To decorate: Cadbury Mini Eggs

Method

1. Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 12 muffin paper cases

2. Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes. Cool.

3. For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornflakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with Easter eggs.

 Energy                   Fat          Saturates     Sugars  Salt
1079 kJ/ 281 kcal 12,8 g     4,2 g          24,3 g   0,8 g
14 %* 18 %* 21 %* 27 %* 13 %*

Stork have also provided us with full step by step instructions on how to make these cupcakes plus a super clear video featuring the lovely Ruth from The Pink Whisk.

Violet Phoebe

Make the Easter Nest Cupcakes your own with some suggestions for adding variety:

  • Try some chopped Glace Cherries mixed into the Cornflake Nest mixture
  • Add some edible glitter for super sparkly nests or some sprinkles for yet more crunch
  • Flavour your cupcakes with any of the following:
    • Lemon/Lime Zest, Almond Extract (1/2 tsp), Replace 1 Tbsp of the flour with 1 Tbsp of Drinking Chocolate powder or 1 tsp cocoa powder
  • Add 1 tsp Raspberry jam to the top of the cakes just before adding the Nests – The mixture of Chocolate & Raspberry is incredible

Definitely make a double batch – these disappear fast!

Easter Nest Cupcakes

Disclosure: This is a commissioned post for Stork

Lemon & Almond Easter Cake #FoodieFriday

Lemon Almond Easter Sponge Cake

Hopefully everyone is having a pleasing Good Friday – The weather is rather dreary so I am happy to be copped up indoors. Mr C has done a scoot around the shops for last minute Easter Eggs – I normally buy them as soon as they come out in February but time has slipped by this year.

We are having a family day on Sunday and have bought the biggest leg of lamb I’ve ever seen – I’m not convinced it was actually a lamb looking at the size of it – Its more like a dinosaur leg! Of course, for any celebration, you must also have cake so I’ve practised our Easter cake for this year. I didn’t want anything stodgy like a Simnel Cake so opted for a light Lemon & Almond Easter Sponge Cake instead. I have made homemade lemon curd this morning and have added lashings of whipped double cream … and a couple of Easter chicks for good measure!

Lemon & Almond Easter Cake

Serves 8+
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Easter
The cake can be made in advance and frozen for 1 month. The lemon curd can be made 1 week in advance and kept in a sterilised jar in the fridge

Ingredients

  • 225 + 175g Caster Sugar
  • 225 + 125g Butter
  • 8 Medium Eggs
  • 2 Egg Yolks
  • 4 Lemons (Zest of 4, Juice of 3)
  • 200g Self Raising Flour
  • 25g Ground Almonds
  • 1 teaspoon Almond Extract
  • 1 Tub Whipping Cream
  • 100g Icing Sugar
  • Yellow Gel Food Colour

Directions

Sponge Cake
Preheat the oven to 160C and line 2 x 8" Cake tins with baking parchment
Using an electric mixer on a medium speed, whisk the 225g of caster sugar and 225g butter together until pale & fluffy
Whisk 4 of the eggs in a jug and add gradually to the sugar/butter mixture until well combined
Add the zest of 2 & juice of 1 of the lemons & almond extract - You may need to add 1 tbsp of the flour to stop it curdling. Turn off the whisk
Mix the flour and ground almonds together lightly and fold gently into the cake mixture
When all ingredients are just combined, divide equally between the 2 cake tins and bake for 45 minutes. A skewer should come out clean when fully cooked
Remove from the oven and allow to cool on wire racks
Lemon Curd
Whisk the remaining eggs and egg yolks in a large microwaveable jug until just starting to get fluffy
Add the remaining sugar, butter, lemon zest and juice of lemons and mix with a small hand whisk
Cook in the microwave at 30 seconds intervals for at least 8 minutes - You must use the hand whisk in-between each cooking session to stop the eggs from scrambling
I also make sure I wash the hand whisk in between the cooking sessions as by the end your eggs will be cooked but you are using a whisk that has had raw egg on it - I'm paranoid!
The last 2 sessions will see the curd thickening significantly
Divide into sterilised jars if you are not using all the curd at once and allow to cool fully before placing in the fridge or using
Decorating the cake
Once each of the elements if fully cooled, spread a thick layer of curd on the bottom tier
Add a layer of thick whipped cream and place the top layer of cake on top
Make the icing sugar quite thick so it doesn't run down the sides of the cake and sprinkle more lemon zest over the top - You could also sprinkle some grilled marzipan over the top if you want it more almondy
Place 2 cute little Easter chicks on top and serve. Happy Easter!

lemon almond easter cake

Ginger pear pancakes

This week’s featured #FoodieFriday entry must win the award for the most unusual name – Birnenpfannkuchen or Ginger Pear & Ginger Pancake courtesy of HodgePodgeDays – Described as a bit like a sweet Toad in the Hole, it would definitely be a winner in this house!

foodie friday

1. Domestic Gothess has given us a fascinating insight into her childhood along with some spectacular Caramelised Red Onion & Goat’s Cheese Tarts this week

2. I’m loving how Sadhna from Herbs, Spices & Tradition is expanding my knowledge of different cooking techniques – Her Chhole Bhature with puffy Naans looks just up my street. Definitely one to try.

3. You seriously cannot beat an excellent Beef dish and Foodie Quine’s Spring Roast of Scotch Beef looks very tempting.

4. Nina & Co has written a really thought provoking post on whether Pay what you like restaurants are a genius idea or foolhardy? What are your thoughts? I rather like the idea and would love to go to one soon.

5. Very much admiring the bread making skills of the Gluten Free Alchemist with her Perfectly fluffy Gluten Free Oat Bread

6. Also featuring super cute Easter Chicks is Snap Happy Bakes with her incredible Cup a Cake – I love the fact that Cup a Cakes are so acceptable now

7. Foodie Quine has shared with us her Spaghetti Carbonara Frittata which looks so filling and hearty. Fabulous!

8. I agree with Kate from the Gluten Free Alchemist – Her Banoffee Cheesecake with Salted Caramel definitely screams EAT ME!

9. Encouraging us to make at home rather than takeaway with Sweet & Sour Chicken is Wheelie Good Meals

10. Super speedy and easy Pesto Double – also masquerading as Pesto & Cheese Tart – Continuing my love of Puff Pastry this week is Wheelie Good Meals

11. If you are still in need of sweetness for an Easter dessert, why not try Miss Pond’s Vanilla & Chocolate Cheesecake – Simply stunning.

The link is open from now until next Thursday for your foodie posts- I love that we are not only getting recipes but general foodie posts and information too. Please add the linky badge to your post to let everyone know that you are part of the Foodie Friday team. I will be emailing the winners of the Featured post each week for them to place a ‘Featured on #FoodieFriday’ badge on their site if they wish.

* As usual, feel free to link up to 3 posts (old ones are fine as long as they display the badge.
* I will share all posts on Twitter, Pinterest and Google+ aswell as commenting.
* Try to visit at least one other entry if you have time – Feel free to use #foodiefriday to let them know how you found them.
* If you want to tweet me @CasaCostello with your link & #FoodieFriday, I will do my best to RT

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