Category Archives: icing

Pastel tres leches

Cake GLORIOUS cake

Yesterday, my friend Thomas and I had to make a cake for the annual choir party. We decided that this could not just be any cake for such an occasion and that this cake must be a ‘winner’. Thankfully, I found this gorgeous recipe on the nook eatery blog (check it out!).

Turns out that sometimes you should read recipes before trying to complete them under any sort of time pressure (or while having some sneaky Kir Royales). Hence,  we did not have enough time to really soak the cake and refrigerate it. However, there was time to ‘sample’ the soaking syrup, try and hold yourself back, it’s impossible!! There was also panicking when there was much to much syrup to fit into the cake… it got in there in the end. This did not hold the cake back from being delicious and much talked about- proud faces!!

The cake itself was light and spongy, with the centre being incredibly moist and creamy, without being to heavy. The icing was fun to play with and made me feel like I was in a fancy cake shop while spreading it on the cake creating whirls and swirls. It tastes like fairy food, so light and fluffy and sweet without being cloying and overpowering. Funtimes were had by all.

Next time I will add a little elderflower cordial to the soaking syrup because it’s my favourite thing and would go very nicely with all that sweetness.


Birthday Cake omnomnomnom

THE cake

THE cake

I made this scrumptious thing in honour of my sister’s 17th birthday, cos she’s fab. A birthday always deserves cake and this time my sister Ellie and I decided to try something a lil’ different from our usual family tradition of chocolate icing. COOKIES AND CREAM FROSTING from always with butter– she’s fantastic, check her out! So, this icing will clog up your arteries and shock you with how many cookies you will be blitzing, but it’s so damn good! You get that very moreish salty sweet flavour from the cookies in a delicious buttery, melt in your mouth icing. We definitely ate too much while making it. It was also very exciting to ‘properly’ ice a cake- I used Smitten Kitchen’s tips and I can’t recommend them enough for getting perfect icing (I’m a perfectionist, it matters a lot to me, ok?). I pretty much jumped for joy when I managed it (actually my sister did, cos I was too busy freaking out).

I had to put in a large photo because you also need to see the decorations that we put on top of the icing- as if we needed anymore sweetness. Let’s be honest, cake decorating is pretty much the best bit. None of us could finish our pieces of cake- it was SO rich and then we felt a little ill in a satisfying way and I had to have TEA QUICK. wahey! Cake was served with raspberry coulis, another family tradition and I shall share mum’s recipe- it’s dead easy:

Raspberry coulis

500gm frozen raspberries

Icing sugar to taste

Let raspberries defrost. Next grab a sieve and put that over a medium sized bowl. Put the defrosted raspberries into the sieve and mush them through. You may want to do this in batches  as you will have quite a few raspberries (yussss). When you have done that, you will be left with a bright, crimson sauce. To that sift in a tablespoon of icing sugar at a time and whisk in to mix – taste after every addition til it is sweet enough for ya. Personally, I like it nice and tangy, up to you though.

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