Let’s Bake! (Lemon Drizzle Cake Edition) – Collab with Hannah

I haven’t done a baking post in so long! This one is a collab with Hannah at Just Another Day. We decided to both do a baking post where we would swap traditional recipes form the UK/NZ respectively. Hannah decided to bake some Hokey Pokey Biscuits, and I decided to try my hand at Lemon Drizzle Cake!

The recipe I used can be found here.

lemon cake 01

  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • lemons (to zest and juice)

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Mix together the butter and sugar.

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Add the eggs one at a time, and slowly mix together. Add lemon zest, and sift in flour.

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Pour the mixture into a loaf tin and bake for 45-50 minutes at 180 degrees. It’s ready when a toothpick comes out clean. For me this took around 50 minutes. It was a little burnt around the edge, but I wanted to make sure that it was completely done.

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It smelt so good when it came out! As I was waiting for it to cool, I made some glaze from lemon juice and caster sugar. I poked holes all over the cake and poured the glaze on top. That way, it sinks into the cake, and has a nice crunchy topping once the glaze sets.

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Not gonna lie, this tasted amazing!! Rory and I have had quite a few pieces already, and I’m definitely bookmarking the recipe for another day!

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Be sure to check out Hannah’s post as well to see how her Hokey Pokey Biscuits came out!

Angela.

Let’s Bake! (Carrot Cake Edition)

It’s been too long!! I haven’t baked anything in ages, not since this whole moving business, so it was really fun to bake something again! Let’s bake a carrot cake!

So I’ve mentioned this recipe before in Share A Favourite Recipe!, but it’s amazing, and my go-to recipe for carrot cake. It’s very small though, a dessert designed for just two people. But you can easily double or triple it. I will be using the original recipe in this post.

Here’s what you’ll need.

For the Cake:

  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup packed grated carrot (from 1 small carrot)
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 cup chopped walnuts

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For the Frosting:

  • 3 ounce block of cream cheese, softened
  • 2 tablespoons butter, softened
  • 6 tablespoons powdered sugar
  • 1/4 teaspoon vanilla

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Let’s get started!

First things first, you need to grate the carrot. You only really need half of a carrot to fill 1/4 cup. I ate the rest of my carrot 🙂

In a medium bowl, beat together the oil and sugar.

Add the egg, cinnamon, and vanilla. Beat together again.

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Beat in the carrot. You want to just break it up a bit into the batter.

Sprinkle in the flour and baking powder.

Mix them together a little. Try not to overmix though!

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Now add the mixture into the prepared tin. I’ve gone with a square loaf tin.

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Place it in the oven at 180 degrees. Bake it for 20-24 minutes. Until the toothpick comes out with little moist crumbs clinging to it. That’s the ideal stage anyway.

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Let the cake cool completely. While you do that, you can start working on the frosting. For the frosting, make sure everything is at room temperature or there will be lumps.

So, add in the cream cheese, butter, powdered sugar, vanilla essence and beat it together till light and fluffy.

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By now the cake should be completely cool. So you’ll want to tip it out so you can add the frosting.

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Just spread it on. I always love this part. It’s relaxing.

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Now you can garnish the top with walnuts. I’m not the greatest fan of walnuts, but they do look good on top of carrot cakes.

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Now the cake is all done! As always I like to take lots of photos of it. You can eat it immediately, but according to the original post, it tastes best when left in the fridge for at least a day. I can never wait that long though!

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Angela.

Wedding Sweets and Treats

Wedding Sweets and Treats

*This was originally posted on June 8. I’ve updated some info, and added more pictures*

Last year in May, I emailed two businesses about wedding cakes, one called Sweet Bakery and Cakery, and  the other one called Stiletto Studio Cakes. I had heard amazing things about both places. In June, we went to a tasting at each one.

First, Stiletto Studio Cakes is incredible. They do amazing and creative designs.

We went into the tasting with no idea about what we wanted. We just thought, hey…cake. The tasting was a group one with around 20 people. Everyone milled around trying cake. They had lots of little pieces of different flavoured cakes, as well fillings, icings, examples, and all sorts. The lovely people who worked there asked us what we were thinking for our wedding cake. We wanted something small ish, as we were having a small wedding, we didn’t want a huge cake, as who would eat it all? Other than that, we had no idea. We liked a few flavours (vanilla, and lemon and raspberry stuck out a lot), and said we would email through ideas or any questions we had.

Next, we went to Sweet Bakery and Cakery. They were a smaller business, but just as recommended. They did more ‘naked’ cakes, they looked less ‘spectacular’, but just as beautiful.

  

This time, the tasting was one on one. We met with the owner Grace, (who apparently is friends with our wedding florist), and she had brought lots of mini cupcakes in a range of flavours that we were interested in. In our original email, she asked what kinds of flavours we liked or were interested in, which we appreciated. I scoffed down all the mini cupcakes as we talked about details and what our thoughts were. She was the one who first suggested a cupcake tower, with a small one tier cake on top. I really liked that idea, and it stuck. I saw a few on Pinterest which I emailed through.

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After talking with Grace, and seeing the designs they did, we decided to go with them. We liked their style better, and we really got along with Grace. It was just a matter of personal preference.

Now, it took us aaaages to land on the flavours for the cakes and the cupcakes. We went back a few times to try out different cupcakes, because they were all just so delicious. Also, a week after our tasting, they opened up a branch of their bakery literally minutes from Rory’s work. I found out when he came home with cupcakes. I think it was fate to choose them.

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After literally weeks of discussion, we landed on Lemon and Raspberry for the cake. Grace talked about buttercream roses for the icing (we aren’t fans of ganache or fondant), and we decided we’d sort out the cake topper. For the cupcakes, we landed on Mocha, Choc Peppermint and Peanut Butter Choc. We rented a cupcake stand from them, signed the contract, paid and that was that! This was all sorted during June of last year. It was one of the earliest parts we landed on, along with the venue and photographer. It was also one of the most fun parts of planning our wedding!

So, to wrap up this post, here comes some photos of our wedding cake and cupcakes on the big day.

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Cake and cupcakes
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Close up of cake and cake topper
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Close up of cupcakes
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“Love is Sweet”
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Rory digging into the desserts
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My best friend and M.O.H. Kruti took this lovely photo of her cupcake choice (Peanut Butter)

Now, I will end this on a serious, sad (at least for me) note. I did not eat any of the cake, and barely any of the cupcakes on my wedding. I KNOW! How could I?? Look, I really wanted to try them leading up to it, but on the day (and the rehearsal the night before), I didn’t feel hungry. It was really weird, I had scoffed all the previous cupcakes I tried, but the whole day, I  just didn’t feel hungry. I did eat between the ceremony and reception though, as food kept being thrown in my direction (Rory and Kruti’s doing). But I barely tried our amazing desserts. Our guests loved them though. We got more cupcakes than guests, so we encouraged people to take them home, which many did! Also, we split the remaining cake between our families, as we were off to Fiji and didn’t want it to spoil. Long story short, all those jokes about people saying that you wouldn’t eat much on your wedding day turned out to be true for me. That is probably my only regret on the day. If/When you guys do/did get married, remember to eat cake.

Angela.

Wedding Sweets and Treats

Welcome to another TBT! Today’s is another wedding related one. Last year in May, I emailed two businesses about wedding cakes, one called Sweet Bakery and Cakery, and  the other one called Stiletto Studio Cakes. I had heard amazing things about both places. In June, we went to a tasting at each one.

First, Stiletto Studio Cakes is incredible. They do amazing and creative designs.

We went into the tasting with no idea about what we wanted. We just thought, hey…cake. The tasting was a group one with around 20 people. Everyone milled around trying cake. They had lots of little pieces of different flavoured cakes, as well fillings, icings, examples, and all sorts. The lovely people who worked there asked us what we were thinking for our wedding cake. We wanted something small ish, as we were having a small wedding, we didn’t want a huge cake, as who would eat it all? Other than that, we had no idea. We liked a few flavours (vanilla, and lemon and raspberry stuck out a lot), and said we would email through ideas or any questions we had.

Next, we went to Sweet Bakery and Cakery. They were a smaller business, but just as recommended. They did more ‘naked’ cakes, they looked less ‘spectacular’, but just as beautiful.

  

Continue reading “Wedding Sweets and Treats”