Red Velvet Cake with Blue Lace Butterfies

"Remember, Sofia has no idea about this birthday meal. Keep it quiet! So I'm thinking red velvet cake?" I read the message that my friend sent and was like: "Yessss!! Cake commission!!"

This particular cake was for a good friend who I've made birthday cakes for in the past.   

Red velvet is one of those cakes that has that luxury feel, and it wouldn't be the same without a white icing but trying to incorporate blue, (which is Sofia's favourite colour) was tough. But after a great deal of thinking, inspiration came in from an insect form. 

I was waiting for the bus when a butterfly flew past me and as I got home I was reading my cookery books for inspiration and a royal icing tutorial jumped out at me and guess what? It featured butterflies. Clearly a sign right? Or maybe just an odd coincidence? Whatever the case, the end result was worth the extra effort. 

I was very please how this cake turned out. Not because it was tasty and super sugary (because that's what you need after a heavy meal...), but more because my best friends was thrilled with the cake. 

I hope that we made your birthday really special Sofia.

These delicate butterflies are just that, DELICATE! Make extra because there will be causalities but there worth the effort in the end as they look so pretty. You have to leave these to dry overnight, so do these before you bake the cake. 

Recipe: Lace Butterflies (Adapted from Divine Cupcakes by Tamara Jane)

Ingredients:

·       1 egg white

·       Ice blue colouring paste

·       300g icing sugar

·       ½ teaspoon lemon juice

Equipment:

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 1

·       Baking paper

·       Foil

·       Paper

·       Pencil/pen

·       Edible glitter in pink

·       Disposable piping bag

·       Scissors

Step 1. Beat the egg white

1.    Beat the egg white with an electric mixer until foamy.

2.    Add the icing sugar gradually beating well after each addition.

Step 3. Colour the icing

3.    Icing is ready when peaks appear and holds shape. Beat in lemon juice and food colouring. 

Step 4. Trace a butterfly template

4.    Trace a butterfly template (use a simple one as a complex template will be tricky) onto paper and place the baking paper on top.

Step 5. Fill the piping bag

5.    Fill the bag with royal icing and cut the point off the bag so there is a 1mm diameter.

Step 6. Pipe the thin line to create the butterfly

6.    Pipe a thin line over the template. Once finish sprinkle with edible glitter and allow to dry overnight.

Step 7. Place on decorated cake 

7.    Peel off the paper and use to decorate the cake by placing around the sides of the cake.

8.    With the remaining icing pipe your message on top of the cake.

Recipe: Red Velvet Cake

·       75g unsalted butter, softened (plus a little extra for greasing)

·       300g caster sugar

·       2 eggs, beaten

·       1 teaspoon vanilla extract

·       225g plain flour

·       3 tablespoons unsweetened cocoa powder

·       1 ½ teaspoon red food colour paste

·       125ml buttermilk

·       1 tablespoon white vinegar

Equipment:

·       Wilton Tasty Fill cake pan

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 2

·       Tablespoon

·       Teaspoon

1.    Pre heat the oven to 180c/350c/ Gas mark 4. Grease and flour cake tins.

Step 2. Sift all dry ingredients together

2.    For the cake, cream the butter and sugar together in a bowl, then beat in the eggs and vanilla extract. Sift the flour, cocoa powder, bicarbonate of soda and salt into a separate bowl. Stir in the food colour paste into buttermilk.

3.    Alternately add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. Pour the mixture into the prepared tins, dividing it evenly. Bake in the oven for 30-35 mins or until firm to touch. Cool in the tins for 10 mins, then turn out onto a wire rack and leave to cool completely.

Recipe: Bulk Vanilla Buttercream frosting (Adapted from Divine Cupcakes by Tamara Jane)

·       200g unsalted butter, softened

·       125ml milk

·       1 tablespoon vanilla extract

·       2kg icing sugar, sifted

Equipment:

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 1

        Palette knife

       Optional piping bag fitted with a nozzle

1.Using a large mixer, cream the butter for 1-2 minutes.

2. Add the milk, vanilla and half the icing sugar and beat for 3 minutes or until light a fluffy.

Step 3. Beat until spreadable

3. Add the remaining icing sugar and beat for a further 3 minutes or until it is a spreadable consistency.

Step 4. Spread  the buttercream into the middle of the cake.

4. Once the cakes are completely cooled you can start putting some of the buttercream into the middle of the cake. 

5. Spread the rest of the buttercream over the top and sides of the cake using a palette knife ensuring it is as smooth as you can get it. 

6. If you have any leftover buttercream (depends on how thick you like it on your cake), you can place some in a piping bag fitted with a star nozzle to swirl around the edges. 

Its not as hard as it looks and is worth the effort and the smile on peoples faces when they see a 3-D cake.

Simnel Cake aka Easter Fruit Cake

I know what some of readers are thinking:

• "Where have you been?"
• "What on earth have you been doing to not publish on this blog?!"
• "Where did I put my sandwich?"

Well in order:

• In classrooms, at work or eating.
• In the world of revision and university coursework. Its not a good holiday destination. 
• I most likely ate your sandwich because of all the revision and travelling I've been up to. 

I've been darting back and forth to London, to celebrate my friends birthday and my own birthday as well. I've also been doing revision for the ridiculously hard last year of university. So excuse my blogging absence for the next few weeks. There will be some pictures, tweets and the occasional facebook update but until the exams are completely over! Woo!! So onto this weeks recipe post:

(PS there is a serious lack of pictures-This is due to me not being at my home computer. My bad! UPDATE: pictures have been added) 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Its nearly Easter again, where chocolate officially is on the menu. As much as stuffing your face with chocolate is possibly the best thing in the world, its sometimes best to step away from the cocoa. 
Instead why not try and bake this fruity alternative to chocolate?

This traditional light fruit decorated with marzipan. This Easter cake originated in the UK, which is served at the end of Lent. At times the marzipan balls (make your own jokes) are toasted using a blowtorch. There are 12 marzipan balls to represent the 12 apostles and Jesus minus Judas. 

Recipe: Simnel Cake

·       75g sultanas

·       185g currents

·       75g glace cherries (chopped)

·       75g mix peel

·       75g steam ginger (finely chopped)

·       2 lemon zested and juiced

·       1 orange zested and juiced

·       165g strong flour, sieved

·       2 tsp ground cinnamon, sieved

·       2 tsp ground nutmeg, sieved

·       1 tsp ground ginger, sieved

·       30g ground almonds

·       130g light brown sugar

·       130g soft unsalted butter

·       2 eggs

·       1 egg yolk

·       pinch of salt

·       (A little bit of milk, if necessary)
·       Marzipan 
·      Food Colouring (optional to colour the marzipan)

Equipment

·       Chopping board

·       Large knife

·       Grater or zester 

·       Bowl

·       Small Bowl

·       Electric hand held whisk/spatula

·       7 inch cake tin lined with silicone paper

·       Sieve

·      Fork
·       Rolling pin
·       Flower cutters/bunny cutters/ other Easter decorating cutters

1.Combine all the flour, spices and ground almonds in a bowl.
2.Beat the eggs and the egg yolk in a small bowl with a fork.

3.Cream butter and sugar with an electric mixer until light and

  fluffy. Beat the eggs slightly and add gradually to creamed mix.
4. Fold in the dry ingredients using a spatula and mix until just combined.
5. Fold in fruits, zests and orange and lemon juice. (Add milk if needed to dropping consistency.)
6.Bake at 300f/150c/Gas Mark 2 for 45 minutes in the lined cake tin. Insert a cake skewer into the middle of the cake, if it comes out clean then its done. 
  7. Once the cake is completely cool cut in half.

Step 8. Cut a circle of marzipan for the middle layer

Step 8.Middle layer

  8. Roll out marzipan and cut into a circle that's large enough to cover one layer of the cake.

Step 9. Make indents for decoration

  9. Roll out another circle of marzipan and make small indents

around the edges. This is for the top of the cake. 

  10. Decorate as desired: Bunnies, chicks and flowers are excellent! I made flowers using coloured marzipan. 
Have a fab Easter! 

Passion and Bizenghast RPG

Sorry to say that this is not a baking post. But it’s about passion, and that’s cool because the blog is called: Cupcakes, Cake and Passion. (clues in the name)And also its my blog and I post what I likes, so nah.

However, this post is super major important. Have you ever been so passionate about something that you would do anything to see it? I am passionate about loads of things: baking, cakes, food in general.  

But did you know I adore manga and anime? NO! I bet you didn’t.

Well 10 years ago, I walked into an Ottakar’s bookshop (remember those? The shop is called Waterstones now!) and found that small little section of manga books. It was 4 shelves of manga and I had the hard choice of which one should I purchase with my hard earned (ironing, cleaning my room and studying) pocket money as I was only 12. 

Honestly, I was intimated by the choice as some were romance and kind of cutesy and too girly. I mean girly is fine, but even I had to pass on these books.

I can recall looking over the books for a long time thinking: I must make an investment, if I don’t like the story of the book, I won’t read the rest!

And then I thought about food. But then something magical (and clumsy) happened. As I was putting a couple of books back onto the shelf, I knocked all the books off and I madly rushed to shove them back. Then I picked up this book…

The Violin Girl (which I dubbed Dinah at the time) really caught my attention as it was so delightfully strange, which was right up my alley and it still is. Even the name Bizenghast was appealing, I can’t remember why, but I’ve never ever looked back.

 

After that first Bizenghast, I got hooked.  I had to keep up with the adventures of the Bizenghast crew. So the fandom seed was successful planted.  I have been a huge fan of M. Alice LeGrow (aka Marty) ever since and her crazy attitude and amazing artwork inspired me to try drawing too! I often use her work as inspiration.

10 years later, I have all 8 bizenghast books, a letter from Dinah, 3 of the Riddle Road Books, a continuation of the Bizenghast books, with number 4 on the way, a little cuddly Edrear! (I had such a crush on Edrear and now I have my own Edrear to cuddle) and that’s just the Bizenghast stuff!

So it’s from this crazy fandom is why I’m showing my support for this in new venture in the Bizenghast world. Cosmic Forces, M.Alice LeGrow  and Tokyo Pop are joining together to introduce the Bizenghast Role Playing Game (RPG). Now this game looks epic but it can’t be made without your help. The product needs the funding before it can go ahead.  I suggest you watch the promotional video and you’ll see that this game will be absolutely worth it! Since its Kickstarter as well you’ll not only get a copy of the game but even more rewards when you donate!

You’ll be funding a great game and get rewards. What more could you ask for?! You can donate from as little as $2 which is less than a cup of coffee (at least in the UK that is).  

I’ve donated $100 (£60 I believe) because that’s all I can afford as I’m still a student and that’s because I’m passionate about Bizenghast. I would love to donate more because I love the series and I remember that feeling of picking up that first Bizenghast and thinking: this story is a good one, why has not one done this before? The artwork is amazing and I can totally relate to Dinah! I wish I could be in this story.

I’d like to think that I’m not here to advertise but rather to draw attention to a great series that I’ve loved for years and that I’m really passionate about.

Show that you care by supporting this project: https://www.kickstarter.com/projects/cosmicforces/bizenghast-video-game

Follow the antics of the artist: http://malicelegrow.tumblr.com/

Many thanks for reading and Bake On!

(FYI: This post is purely based on my own opinion and I haven’t been paid to say any of this. I’m just a super snaky fan of Bizenghast and would love love LOVE to see the game made!) 

No Bake Rice Crispie Pops

A cake pop mould, lots of cereal, and a desperate need for a break from university work. This recipe was born with a mad idea that you don't want to get too much into baking because work is waiting... I must thank one of my work colleagues who was the inspiration behind it. Many thanks Ali, Fab idea! 
This is what you get, a crispy, chocolately pop of goodness sprinkled with goodness (or sprinkles or whatever you have at hand.) It doesn't take that long and its ideal for kids to make as well as there's no oven involved. 

Recipe: Makes around a generous 14

·       95g Rice crispie cereal

·       453g Good quality milk chocolate, plus 735g good quality milk chocolate for dipping

·       Sprinkles like popping candy, heart sprinkles glitter its up to you completely.

Equipment:

·       Heatproof Bowl x 1

·       Bowl for various sprinkles

·       Wooden spoon

·       Lolly pop sticks

·       Cake pop mould

·       Microwave  

·       Greaseproof paper

1.    Break 453g of the chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set aside to cool. Alternatively microwave for 30 seconds bursts until completely melted.

2.    Mix the rice crispies into the chocolate.

3.    Spoon the mixture into one half of the cake pop moulds. Do the same for the second half.

4.    Quickly sandwich the two halves together and stick the lolly sticks in the top where the hole it. Freeze for about 30 minutes.

5.    While waiting set up your sprinkles into a bowl and greaseproof paper ready for the chocolate pops to dry. So you've got a little production line going.

6.    Pop the chocolate pops out carefully.

7.    Melt the 735g of chocolate, in the same way for step one.

8. One at a time, dip the pop into chocolate and wait until the excess has come off.

    9. Dip into your sprinkles and place onto greaseproof paper until completely dry.

Bake on (or No-Bake On...in this case)

Happy Pancake Day!

Happy Pancake day! Make these no fuss pancakes and top with sweet, savoury or indifferent toppings. Bacon and chocolate works... but concoction will you come up with?

Recipe: Pancakes (Makes 6 pancakes or more)

·       110g plain flour

·       Pinch of salt

·       2 eggs

·       250ml milk

·       50g butter, for frying

Equipment:

·       Bowl

·       Whisk

·       Frying pan

·       Large palette knife

·       Jugs

·       Sieve

1.    Sieve flour into a bowl and add salt.

2.    Make a well in the middle, add the egg and ½ of the milk.

3.    Whisk until the lumps have disappeared. Then add the rest of the milk and whisk until the mixture looks runny.

4.    Put into a jug and rest for an hour at room temperature.

5.    Heat the butter in a saucepan to coat. Make sure it’s not too oily. Pour a little of the batter into the saucepan, so has a thin layer of batter.

6.    When the pancake begins to blister, flip over using a palette knife. Cook on the other side, until a light brown colour.

7.    Serve hot with sugar, lemon, chocolate sauce, bacon, the cat etc. Be creative. 
Make sure if your flipping pancakes make sure you don't hit the ceiling >.< (I did twice erg.)

Candied Bacon Cupcakes (The first sweet and savory cupcake on this blog)

I'm a firm believer in sweet cupcakes, the clue is in the name. CUPCAKE. It's a cake. Cakes are sweet!

So this is why I felt at one point, that savoury cupcakes just don't work. But there is a growing trend in savoury cupcakes, with strange and wonderful ingredients. 
Often there, were times when I have to stand up and shout: "NO! I do traditional sweet cakes! Not crazy sushi tuna with wasbi buttercream! No! What ever happened to a good quality chocolate cupcake?! NO! DON'T RUIN CUPCAKES OK?"
....
As the years have gone by my opinion is slowly beginning to change. I do believe in experimenting. Thinking about it from a chef-y point of view, it can lead to some amazing discoveries. Like peanut butter and jelly (jam to us in the UK), who would have thought to combine the two? I mean maybe a sushi cupcake is a little over the top (if you find a sushi cupcake or happen to make one please post the link underneath and it will be something to laugh about later on). In any case, here's my take on the sweet and savory cupcake, cant beat bacon and chocolate so together there a match made in food goodness.  

Candied Bacon (recipe adapted from The Three Kitcheneers  )

·       450g thick cut bacon (about 12 slices)

·       150g dark brown sugar

·       1 tsp cinnamon

·       A  pinch of cayenne pepper 

For the Cupcakes (recipe adapted from Cupcake Heaven Magazine):

·       150g unsalted butter, room temperature

·       150g caster sugar

·       ½ tsp vanilla extract

·       3 large eggs

·       150g self raising flour

·       ½ of the candied bacon, chopped

Dark Chocolate frosting (recipe adapted from Cupcake Heaven Magazine):

·       150g unsalted butter, room temperature

·       285g icing sugar, sieved

·       25g cocoa powder, sieved

·       1 teaspoon vanilla extract

·       1 teaspoon cayenne pepper, sieved

Equipment:

·       Wire rack x 2

·       A sheet of spare baking sheet

·       Baking sheet or baking tray covered with foil

·       Electric hand whisk

·       Chopping board

·       Sharp knife

·       Bowl 1x small, 1x big

·       Sieve

·       12 holed muffin tray lined with 10 cupcake papers

·       Measuring jug

·       Fork

·       Metal spoon

·       Piping bag or palette knife

1.    Preheat oven to Gas Mark4/ 180c/350f . Line a 12 holed muffin tray with cupcake papers. Line a baking sheet with foil.

2.    Mix together brown sugar, cinnamon and cayenne in a small bowl.

3.    Place bacon on a wire rack over an aluminium covered baking sheet and sprinkle the sugar mix on top of the bacon. Patting down as you go.

4.     Place the bacon in the oven to bake for 30 minutes. (Bake longer if needed, as not all bacon is the same thickness) Once caramelised, let cool on another wire rack for about 30 minutes. (Don’t be tempted to start eating the bacon goodness, there’s a serious burn risk with hot sugar )

5.     Chop the bacon up as thinly as you can.

 

6.    To start the cupcakes, place the butter, sugar and vanilla extract into a bowl and beat the mixture with an electric hand whisk until it becomes light and fluffy.

7.    Lightly, beat the eggs in a jug then slowly add to the mixture whilst on medium speed, beating well after each addition.

8.    Sift the flour into the cake mix and add ½ of the chopped bacon, and fold in using a metal spoon until just combined.

9.    Spoon the mixture into the paper cases, until 2/3 full. Bake for 18-20 mins.

10. Remove from the oven and cool on a wire rack until completely cool.

11.For the buttercream: Place the butter, icing sugar, cocoa powder, cayenne pepper and vanilla into a bowl and using a hand-held whisk beat slowly. Once the ingredients are beginning to combine, turn up the speed of the electric whisk and beat the frosting until light and fluffy.

12.  Pipe or spread the cooled cupcakes with the buttercream and garnish with ½ of the chopped candied bacon.

So that's my first attempt at sweet and savory cupcake. 
Have an excellent weekend