Showing posts with label cola. Show all posts

I want you Cherry Cola Bundt Cake [Clandestine Cake Club recap]

Since the Clandestine Cake Club book has been published in February I have heard lots and lots about this secret cake club on all the social media sites and other blogs. So, finally I got around to finding one in my area! Just as I joined up a new event was posted and I emailed my host right away! This month’s theme, for the Reading CCC, was Bake Me a … Song.

This was a very good theme and I had a hard time deciding on a song/rhyme. I thought of a cookies and cream cake for the rhyme/song “Who stole the cookie from the cookie jar?” Or a coconut and lime cake for that song that goes “…put the lime in the coconut and mix it all together…”

I settled on “I Want You” by Savage Garden and made a Cherry Cola Bundt Cake. I maybe should have used "Lola" by the Kinks. Doesn't matter I'd have made the same cake!

I had a really good night eating cake and meeting some lovely new ladies who also made some wonderful cakes! I was stuffed! Every cake was absolutely gorgeous! I know because I tried each one! Don't judge!

Here is a list of the cakes that were made:

Louise - 'Milkshake' by Kelis. Cake: Strawberry Milkshake Cake

Rebecca G - Sweet & Salty' by Covenant. Cake: Sweet & Salty Cake

Lisa - I want you 'Cherry Cola' by Savage Garden. Cake: Cherry Cola Cake

Jen P - Peaches by Presidents of the United States Cake: Peach Cake

Fiona & Rebecca - Running up that Hill by Kate Bush. Cake: Chocolate Sponge

Jenny - Enter Sandman by Metallica Cake: Honey Cake with Honey icing & honeycomb topping

Marilena - Lemon Tree by Oasis. Cake: Lemon Cake

Katy - Lady Marmalade by Labelle. Cake: Chocolate Orange Cake

Bethan - Oranges and Lemons Nursery Rhyme. Cake: Orange and Lemon Cake

All the lovely cakes!!

And if you’d like to have a go at my bundt cake that will make you want to sing “oh I want you I don’t know if I need you, but ooo I’m dying to find out…” (sorry it had too...)! Enjoy!!

I Want You Cherry Cola Bundt Cake

adapted from Rootbeer Bundt Cake in Baked New Frontiers in Baking by Matt Lewis & Renato Poliafito

2 cups cherry coke

1 cup cocoa powder

114g butter, (I used salted as it was in my fridge if you use unsalted add a full tsp of salt)

1 ¼ granulated sugar

½ cup dark brown sugar

2 cups plain flour (all purpose flour)

1 ¼ baking powder (soda)

½ tsp salt

2 large eggs

Pre-heat oven 170C/325F grease your bundt tin in you’re preferred way. I always spray with a non-stick spray and then lightly dust with flour then tap out all the loose flour. I have never had a problem getting my cakes out.

Melt the butter over a medium heat with the cherry cola and cocoa powder. Once melted add the sugars and whisk until dissolved. Take off the heat and while cooling dry whisk the flour, baking powder and salt together. Lightly beat the eggs together before whisking them into the cooled butter mixture. Lastly gently fold the flour into the mixture - it will be slightly lumpy. Don’t over mix otherwise it could be tough. Pour batter into your prepared bundt tin, if you don’t prepare it will stick no if’s and’s or but’s. Bake for 35-40 minutes, mine needed the full 40! Rotate half way through. Use a skewer or toothpick or sharp knife and insert in the cake to test that it is done. Once it’s done let it cool completely before attempting to loosen it from the tin. I left mine for at least an hour before turning it out.

Cherry Cola Icing

2 cups icing sugar

3 tbsp Cherry Cola

1-3 tbsp cherry juice

1-4 drops pink coloring (optional)

Whisk the icing sugar and the 3 tbsp until it’s a paste then add a tbsp at a time of the cherry juice until you get a pouring constancy. If you want it pinker add a couple drops of pink food coloring at a time until it’s the shade of pink you want!

notes: ~~Clandestine Cake Club official site find a group near you!; CCC book Amazon UK & USA (kindle) and The Book People; Baked official site; Baked New Frontiers in Baking Amazon UK & USA;~~ I want you by Savage Garden: Sweet like a chica cherry cola...

Coca-Cola Cake!!

"Baking with colas began as a popular Southern tradition and has been around ever since" - Warren Brown

This recipe came from 'United Cakes of America' by Warren Brown. I was feeling the need to use my new (albeit very plain - much to my chagrin) cake stand, so I decided to make this cake. My son asked me why I was making a cake, and for what occasion? My daughter replied, "just 'cause she wants to make us something yummy to eat!" She was so right! It turned out beautifully and it was delicious! ~Janet

cake

Dry ingredients:

2 cup flour

3 tbsp cocoa powder

½ tsp salt

1 ½ cup mini marshmallows

Wet ingredients:

1 cup Coca-cola

¼ cup milk

Creaming ingredients:

12 Tbsp (1 ½ sticks) butter

2 cup superfine granulated sugar (caster sugar)

2 eggs

· Preheat oven to 335 deg.

· Grease two 9X2 in round pans and line with parchment paper

· Combine dry ingredients and wet ingredients in separate bowls and set aside

· Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Process on low speed for 3-4 min.

· Add the eggs to the creamed butter one at a time. Let the first one incorporate before adding the second.

· Alternately add the dry and wet ingredients about a quarter at a time with out pausing between additions

· Divide batter into prepared pans and bake for 30 min, or until edges come away from the pan or a toothpick comes out clean from the center.

· Cool cakes until they are cool enough to touch and then invert onto plates.

· Allow cakes to cool completely before assembling the cakes with frosting. If desired, finish the cake by adding chocolate curls on top and mini marshmallows along the sides. Create the curls by running a veggie peeler along the side of a good-quality chocolate bar, allowing a curl to form. Allow curls to fall all over cake.

Old-Fashioned Chocolate Butter cream

(makes 4 cups)

1 cup milk

3 tbsp flour

1 tbsp coca powder

2 sticks unsalted butter

1 cup sugar

1 tsp vanilla extract (optional) but I added

1-3 oz bittersweet chocolate melted and cooled (optional) but I added

· Quickly whisk together 4 tablespoons of the milk and the flour. The slurry will be somewhat thick, so whisk thoroughly to make a smooth paste. Press out any lumps with a spatula, if necessary. (It wasn't for me)
· Whisk in the rest of the milk and the coca powder and transfer to a 2 quart heavy bottom pan. Bring to a simmer for about 30 sec. over medium heat, stirring constantly.
· Remove pan from hear, cover with a lid, and cool for 15-30 min.
· Meanwhile, combine butter and sugar in the bowl of a standing mixer with a paddle attachment and beat on high speed.
· Add the contents from the pot to the mixer and continue to beat on high speed until the butter cream is smooth, about 5 minutes. (Don't worry! Your liquid-y frosting will firm up with continued beating!) Scrape the sides of the bowl as necessary. Beat in the vanilla and chocolate if using. *I used 3 ounces of Ghirardelli chocolate and the frosting turned out SO yummy!

source(s): United Cakes of America: author Warren Brown

Cherry Cola Cupcakes

taken from How to be a Domestic Goddess by Nigella Lawson

inspired by Sticky Pinny, Katie Cakes, and Confessions of a Cookbook Queen

200g plain flour
250g caster sugar
1 tsp bicarbonate of soda
1/4 tsp salt
l large egg
125ml buttermilk
1 tsp vanilla extract
125g unsalted butter
2 tablespoons cocoa
150ml Cherry Cola
1 tablespoon maraschino cherry syrup

Preheat the oven to 180C and line a muffin try with liners.

Sift the flour and mix with the salt and bicarb and set to one side.

Mix the egg with the buttermilk and cherry syrup in a jug and also set to one side.

In a heavy based saucepan, melt butter, cocoa and cherry cola gently on a low-medium heat.

Pour this mix into the dry ingredients, stir well and then add the liquid ingredients from the jug. Mix until well blended.

Be aware the mixture isn't very thick, but don't worry it will be okay!

Divide between the paper cases and bake for approx 18-20 mins, until the tops are springy to the touch and a skewer comes out clean. Leave to cool on a wire rack.

For the Frosting

225g icing sugar
30g butter
2 tbsp Cherry Cola

1 tbsp maraschino cherry syrup
1 tablespoon cocoa powder
½ tsp vanilla extract

Sieve the icing sugar and set aside. In a saucepan do as before and heat the butter, Cherry Cola, cherry syrup, and cocoa powder. Stir until butter is melted. I then transferred to a bigger mixing bowl and added vanilla. Beat while adding the icing sugar by the spoon full. It’s ready when it’s smooth, spreadable, but a little runny.

I made mine a little thicker as I didn’t do as Sticky Pinny or Katie Cakes did and make an additional cherry buttercream. I’m going to be honest I’m not a huge fan of lots of icing. I like it to compliment the cupcake not own it. So, I stuck with Nigella’s recipe. I just did cherry coke instead and I got the idea from the above blogs along with Confessions of a Cookbook Queen!