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| Warm Spice Cake |
1 brown tea bag, steeped in about 100ml fresh-off-the-boil water, for about 10 minutes
~2 tbsp milk
2 1/2 cups (500g) icing sugar (confectioner's sugar in the US)
14oz (350g) unsalted butter, room temperature
1 tbsp + 1 tsp ground cinnamon
1 tbsp + 1 tsp ground ginger
2 tsp ground cloves
2 tsp ground black pepper (not so finely ground that it looks brown, if you have very finely ground pepper I suggest you start with just 1 tsp and adjust from there based on your own taste).
1 tsp vanilla extract
Beat the butter with the sugar until light and fluffy. Mix in the spices and vanilla extract.
Make up the tea-infused water with enough milk to yield 120ml (scant 1/2 cup) and, once cooled, slowly add to the frosting while beating. If the mix starts to curdle, stop adding the liquid and add a little more icing sugar, about 1/4 cup (50g).
Salted Caramel Frosting - enough for a 2-4 layer, 8 inch round cake
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| Salted Caramel Coconut Cake |
60ml (1/4 cup, 4 tbsp) water
80ml double cream or cream substitute like Elmlea
1/2 tsp salt (or to taste)
1 tsp vanilla extract
250g (10oz, 2 1/2 sticks, 1 1/4 cup) unsalted butter - softened (if you haven't the time to let it soften at room temperature, you can cut it up into small cubes and whisk it with a hand held mixer, or beat it in a standing mixer until softened)
300g (1 1/2 cups) icing/confectioner's sugar
Dissolve the caster sugar in the water over a low heat, before turning the heat up and cooking for 2-3 minutes. The caramel will be bubbling, slightly golden in colour, and thickened. Slowly pour in the cream while stirring - be careful as it will splatter. Once mixed, remove from heat and stir in the vanilla extract and salt and allow to cool. Whisk the butter with the icing sugar until light and fluffy, then add the cooled caramel and blend until just combined.
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| Cherry Liquorice Cupcakes |
90g (1 stick) butter, at room temperature
180g icing (1 cup confectioner's) sugar
1/2 tsp almond extract
1tbsp kirsch/cherry liquor (cherry juice/flavouring/extract should also work)
40g fresh/tinned cherries (stoneless weight), chopped
Beat the butter and the sugar until light and fluffy.
Add all the liquid and the chopped cherries before beating again until incorporated. Be careful not to overbeat the frosting as it will become runny.
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| Almond & Apricot Cupcakes |
2 apricots / 1 peach (approx 80g of flesh), chopped
100g (4 oz, 1 stick) unsalted butter
180g icing (1 cup confectioner's) sugar
Fry the apricots in 1tsp of the butter till soft and slightly caramelised, about 5 minutes. Mash with a fork/spatula to loosen any remaining lumps.
Beat the remaining butter with the icing sugar until light and fluffy.
Beat in the softened, cooled apricots until just incorporated, being careful not to overbeat the frosting.
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| Coconut & Ginger Cake |
180g (7oz) unsalted butter, at room temperature
180g icing (1 cup confectioner's) sugar
~200g / 8oz ginger (LARGE chunk) - need about 4tbsp juice from it
Grate the ginger using a fine grater if possible (the finer the grater the more juice you'll be able to extract).
Squeeze the pulp to extract the juice. If you have a juicer it'll make much lighter work of this process.
Beat the butter and icing (confectioner's) sugar until light and fluffy.
On low speed, beat in 3 tbsp of the ginger juice, 1 tbsp at a time, until just incorporated, being careful not to overmix (or it'll go runny). Have a sneaky taste, and if you can stand more ginger, add the last tablespoon and give it a quick mix. If it's a bit too runny for immediate use, refrigerate for ~30 minutes.
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| Zucchini Bread |
200g (7oz) white chocolate
280g (10 oz) unsalted butter
420g icing (2 ¹/3 cup confectioner's) sugar
4tsp vanilla extract
Melt the chocolate in a bain marie / double boiler (or melt in a bowl above simmering water, being careful not to allow the bottom of the bowl to touch the water). Set aside to cool to body temperature.
Beat the butter and the sugar until light and fluffy, then beat in the vanilla extract and cooled chocolate.
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| PumpkinSpiceLatte Pie Cups |
4 egg whites (~150g, 5 1/4 oz), at room temperature
5 1/4 oz (150g, 3/4 cup) caster sugar
1 tsp espresso powder
1 tsp caramel sauce
candy or meat thermometer
Combine the sugar and egg whites in a stainless steel bowl that has been thoroughly cleaned (I use boiling water) to remove any traces of fat which will hinder the egg whites from expanding. Heat over a pan of boiling water while whisking by hand to avoid scrambling. When the eggs reach 71°C (160°F) or 49°C (120°F) if the eggs are pasteurised. Once they've reached temperature, whisk with an electric mixer / whisk, or continue whisking by hand, until you reach the stiff peak stage - peaks of meringue will stand on their own. Gently fold in the caramel sauce and espresso powder, and use straight away.
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| Hallowe'en lime 'n' choc spiders |
175g (1½ cups) soft butter
300g (1 2/3 cup confectioner's) icing sugar
zest of 1 lime,
3 tbsp lime juice (from 2 limes, or 1 lime and bottled lime juice)
50g (6 tbsp) cocoa powder
Combining the butter, icing sugar and cocoa powder at low speed until incorporated, then increase the speed until light and fluffy. Add the zest and juice and mix until just combined.
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| Pumpkin & Orange Cake |
225g (8oz) cream cheese (a.k.a. soft cheese), room temperature
225g (8 oz, 1 cup) margarine / butter, room temperature
540g (3 cup confectioner's) icing sugar
1½ tsp cinnamon
zest of 1 orange
Beat the cream cheese and margarine / butter on slow until you get a homogeneous mixture. Add the sugar one cup at a time, mixing until incorporated then increase the speed to fast until it's nicely whipped up. Add the cinnamon and orange zest and blend until just incorporated.
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| Banana Cupcakes, Spicy Ginger Glaze |
200g (generous 1 cup confectioner's) icing sugar
2½ tbsp ginger juice, from a piece of fresh ginger approx 80g (3oz, 2x2x1 inch)
Peel and finely grate the fresh ginger then squeeze out the juice from the pulp by hand, and mix with the icing sugar to form the glaze. If you don't like your ginger so strong, do half and half juice with water.
Dip the tops of your cupcakes in the glaze and allow to set (or dig right in).
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| Raspberry Almond petit-four Cake |
350g (12 oz) chocolate (white, milk or dark chocolate all work)
230ml (scant cup, 200g) heavy cream (I used Elmlea double light)
Chopping the chocolate finely and place in a bowl. Heat the cream until it's just simmering, and pour over the chocolate, leave to rest for a few minutes, then stir until it's smooth. If you still have lumps at this point, they're unlikely to melt as the temperature will have dropped too far by now, the easiest thing to do is to push your mixture through a sieve to remove the lumps. Leave at room temperature or in the fridge to thicken up before use.
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| Stollen-Inspired Yule log |
375g (scant 2 cups confectioner's sugar) icing sugar plus extra for dusting
250g (2 1/4 sticks, 9oz) unsalted butter, softened
1 tbsp ground cinnamon
1 tbsp ground ginger
1½ tsp ground cloves
1½ tsp ground black pepper - it should still look flecky and black, not so finely ground that it's brown - if you only have finely ground pepper, use about ½ to 2/3 of the amount stated here.
pinch of ground star anise (optional)
1 tsp vanilla extract
Cream the butter with the sugar until light and fluffy. Beat in the spices and vanilla extract, along with 2 tbsp water to help lighten the mixture a little.
150g (1½ cups, just under 1½ sticks) unsalted butter, softened
210g (7.4 oz confectioner's) icing sugar, sifted
20g (3 tbsp) cocoa powder
100g (3½ oz) dark chocolate
½ tsp espresso powder dissolved in 2tsp water
pinch of salt
210g (7.4 oz confectioner's) icing sugar, sifted
20g (3 tbsp) cocoa powder
100g (3½ oz) dark chocolate
½ tsp espresso powder dissolved in 2tsp water
pinch of salt
Melt the chocolate and set aside to cool a little.
Whisk the butter with the icing sugar and cocoa powder until light and fluffy.
Slowly add the chocolate to the butter while whisking.
Add the liquid ingredients and the salt, and beat to incorporate.
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| Carrot 'n' Lime Traybake |
Lime cream cheese frosting - 23cm2 tin
110g (½ cup) unsalted butter, softened
400g (2¼ cup confectioner's) icing sugar
110g (4oz) cream cheese
½ tsp cinnamon
zest and 1 tsp juice of 1 lime
Beat the butter and the sugar until lightly combined (no more loose powder flying everywhere) then add the cheese and beat slowly.
Once the cheese has been incorporated, set the speed on high and beat until light and fluffy (but don't overdo it as it'll begin to go runny again), an finally add the juice, zest and cinnamon and beat in until just combined.
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| Old-Fashioned Cocktail Cake |
"Old-fashioned" cocktail whipped cream - 7-8 inch round cake
600ml (2½ cups) double (heavy) cream
4tbsp icing sugar
1tsp vanilla paste / seeds of one vanilla pod (optional)
50ml (2 oz, generous 3 tbsp) bourbon
4tbsp icing sugar
1tsp vanilla paste / seeds of one vanilla pod (optional)
50ml (2 oz, generous 3 tbsp) bourbon
Whisk the double cream until you have soft peaks, then fold in the sugar, vanilla seeds / paste (if using), and whiskey.
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| Rhubarb-Vanilla Cupcakes |
250g (2-3 stalks) rhubarb
¼ tsp lemon juice
about 50g (2oz) caster sugar
100g (3½oz) white chocolate
140g (5 oz) unsalted butter
200g icing (1 cup confectioner's) sugar
2tsp vanilla extract
140g (5 oz) unsalted butter
200g icing (1 cup confectioner's) sugar
2tsp vanilla extract
vanilla seeds, if you have them
Chop the rhubarb and place in a pan on a medium heat with the lemon, covered, for approximately 10 minutes. Strain gently through a sieve - you don't need to squeeze it. Keep the juice for the frosting, you can use the pulp in a recipe such as the rhubarb vanilla cupcakes!
Melt the chocolate in a bain marie / double boiler (or melt in a bowl above simmering water, being careful not to allow the bottom of the bowl to touch the water). Set aside to cool to body temperature.
Beat the butter and icing sugar until light and fluffy, then beat in the vanilla extract, cooled chocolate, and the vanilla seeds if using.
Swirl in your rhubarb syrup (I had just over 2 tbsp) delicately so that it doesn't mix completely with the rest of the buttercream, and pipe onto the cupcakes once they've cooled.
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| Pina Colada Biscuits |
Pina colada frosting/glaze - enough for about 32 biscuits
Thin glaze (pictured top):
60g (¼ cup) caster sugar
75ml (scant ¼ cup) pineapple juice
2 tbsp rum (coconut rum, if you have it)
30g (5 tbsp) dessicated coconut
about 180g (1 cup) icing sugar
Thicker frosting (pictured second):
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| Also Pina Colada Biscuits |
120g (½ cup) caster sugar
150ml (scant ½ cup) pineapple juice
4 tbsp rum (coconut rum, if you have it)
60g (generous ½ cup) dessicated coconut
about 180g (1 cup) icing sugar
Combine the caster sugar, pineapple juice and rum in a pan and bring to the boil.
Bring to the boil over a medium heat and boil for about a minute (thin glaze) or 2-3 minutes (thicker frosting) to reduce, stirring occasionally.
Stir in the dessicated coconut, then allow to cool slightly before stirring in the icing sugar. The amount you need will vary depending on how thick your syrup got and how thick you want your final frosting / glaze to be. I needed 14 tbsp to get to the thick frosting consistency sort of like lumpy yoghurt, and the thinner glaze surprisingly also needed roughly that amount (the syrup was far far thinner in that version).
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| Strawb & Pink Peppercorn Cupcakes |
2-3 tsp strawberry juice from blending up about 10-15 largeish strawberries
175g (1⅔ sticks, ¾ cup) unsalted butter
300g (1½ cups) icing sugar¼ tsp crushed pink peppercorns
Combine the butter and icing sugar, then beat until very light and fluffy.
Still beating, add a teaspoon of the reserved strawberry puree and check it has incorporated well without the mixture separating - the puree is quite acidic and will react with the butter to give an unappetising curdled appearance if too much is added, so err on the side of caution!
Add the rest of your puree a smidge at a time until you think the mixture can't take any more acidity. The tipping point for me was only 2tsp.
Finally fold in your crushed peppercorns - they're probably too wet to grind in a pepper grinder so use a pestle and mortar or crush them under the flat of a large knife.
Honeycomb Italian Meringue Buttercream - between & on a two-layer 8 inch cake
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| Pumpkin Cake with Honeycomb Meringue Buttercream |
50g (2 tbsp, 1/8 cup) golden syrup
1/2 tsp bicarbonate of soda (baking soda), sifted and ready to tip into the syrup at a moments notice
150g (1 ⅓ sticks, 5.3oz) unsalted butter, softened
2 egg whites
For the frosting, first prepare the cooling area for the honeycomb by greasing well a rectangle of tinfoil. It's best if you keep the foil as smooth as possible, otherwise the honeycomb will set into these creases. I leave mine flat.
Whisk on medium speed in a grease-free bowl until you reach a soft peak consistency.
Bring the sugar and the golden syrup to a simmer over a low heat, stirring. Once it starts boiling, stop stirring. Boil the mixture until it reaches 121°C / 250°F. If no thermometer, it'll be a rich amber colour and quite frothy, and will take about 3-4 minutes on a low heat once it's started bubbling properly. At this stage add half of the hot syrup to the egg whites while whisking, pouring down the side of the bowl so it doesn't splatter against the whisk. You might need someone to help you with this step if you don't have a free-standing mixer. Once the syrup is in, keep whisking the mix on slow to medium speed until it's close to room temperature.
Once your whisking meringue mix is towards room temperature, add the softened butter bit by bit, whisking until well incorporated.
When the honeycomb is cooled, break it up and mix half into the buttercream, reserving the rest to decorate the cake.
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Delicious? I think so! Got a suggestion? I'd love to hear it!