NY Crumb Cake!! {guest post}

I've always loved cake! Baking it. Eating it. Discussing it. I like to try new recipes but until recently haven't been that adventurous; inspired by Lisa and all things sweet I thought I'd like to bake a cake a little different to anything I have before.

A few months ago I had the pleasure of visiting Outsider Tart with Lisa (it was her birthday treat!) What an amazing experience - if you haven't been you really should!! There were lots of sweet treats to tempt us and I chose NY crumb cake. It looked amazing and I'd never heard of, let alone tried crumb cake. It was delicious. a sweet, dense sponge with a cinnamon "crumb" topping and icing. Having thoroughly enjoyed the experience I bought the book Baked in America and was thrilled to discover the recipe for NY crumb cake.

It is different to anything I've baked before but the recipe was easy to follow and I followed it to the letter. The only difference being the cake tin. I used a round tin which made a deeper cake which meant it took longer to bake than I expected but the extra wait was worth it! Once baked and cooled I made a simple icing using sugar, milk and vanilla (as recommended in the recipe) and this added the finishing touch. I was extremely pleased with the outcome and will be baking the cake again.

 ~ Lauren

Check out our visit to Outsider Tart!!

Crumb Cake Revisited:

check out the post here!

Spider-Man Birthday Cake!! {guest post}

For years, my sister and I have complained about the bland birthday cakes we've been overcharged for in the supermarkets. So this year, I thought I'd make a big change!

I'd like to think of myself as a competent cook, inspired by my big sister (sadly my mum has never enjoyed cooking, so taught me very little). But baking was something I attempted...well...not that often!  So I set myself a challenge. This year, I was going to make my son's birthday cake!

Okay, so where do you start?  I've been able to turn out a fairly decent cake before, but never really decorated one. But for a birthday cake, it needed to be just right. And so I opened A Passion for Baking by Jo Wheatley. Her vanilla birthday cake is just divine!

My son is really in to Spider-Man, so the design was simple...something even I should be able to manage!  I did cheat by ordering a spider-shaped cookie cutter, but other than that, it was an amazing journey of discovery in to what a complete amateur could do! Okay, it wasn't perfect, but my confidence was boosted when I realized how much I could achieve. So this is the result of my first ever attempt at covering a cake in sugar-paste and piping icing. I would like to think it's not a bad first attempt!

So, confidence boosted, I'm already planning my next cake....


~ Sharon

notes: A Passion for Baking by Jo Wheatley available at Sainsbury's and Amazon

Cherry Chocolate Cupcakes!

Recently it seems like all I've been making is cupcakes! These I made for someone who loves chocolate and cherries. Chocolate and cherry are a great combination, which is why they are often paired together.

Today I am taking a road trip up to Scotland, taking the girls up to spend a week at their grandma’s. I hope this good weather lasts so we can spend time doing fun things!

Since I will be gone for a week I have a few friends helping me out by guest posting! I will be back, hopefully feeling refreshed and ready to get baking!

I always have a list a half a mile long of things I want to make and share. Going to try my hand at making doughnuts, tarts, and of course more cupcakes!

But first these Cherry Chocolate Cupcakes were good. I wasn't sure how the cherry jam mixed in the batter would turn out, if you’d be able to taste it or not, but it was noticeable. Although I might have liked it to be a little bit more.

Well, here they are, enjoy!

Cherry Chocolate Cupcakes

125g butter

100g dark chocolate, broken

300g cherry jam

150g caster sugar

pinch of salt

2 eggs, lightly beaten

150g self-rising flour

Preheat the oven to 180C/350F/gas4. Line a cupcake pan with cupcake cases. Melt the butter in a small sauce pan, before it’s completely melted stir in the chocolate. Take off the heat and stir until it’s smooth and add the cherry jam, sugar, salt, and eggs. Stir until well mixed. Fold in the flour.

Divide the mixture between the cases. Bake for 25 minutes or until well risen and a skewer comes out clean. Remove from the oven and cool completely before frosting.

Dark Chocolate Ganache

100g dark chocolate

100g double cream

150g icing sugar

Gently heat the chocolate and the cream, whisk until the chocolate has melted and the ganache has thickened. Sift in the sugar and whisk until completely smooth. Transfer to a bowl and refrigerate for 30-40 minutes. Spread over the cooled cupcakes using a spatula.

to finish:

Chocolate Sprinkles or curls

12 cherries

Roll the edges of the cupcakes in a plate of sprinkles or choice of topping. Then top each cupcake with a cherry.

notes: Visit Scotland; recipe from Making Cupcakes with Lola by Victoria Jossel & Romy Lewis

Eton Mess Cake

Last summer was a big time for England with the Jubilee and Olympics and I kept seeing Eton Mess Cupcakes everywhere, but never got around to making them.

One day as I was looking around the Baking Mad website, I am usually there checking out the latest giveaways, and stumbled across the Eton Mess Cake in the Cake Recipe section.

It is labeled as an easy cake and it is an easy cake. It’s one of those cakes that you can throw together while making dinner and it’ll be ready for dessert. 

Also with this freak heat wave we’re having it was the perfect cake to bake as it took little time, so I wasn't sitting in front of a hot oven for long. I served it with cream straight from the refrigerator but ice cream would be good too! 

I love the fresh strawberries in cake paired with the crunchy meringue. Of course fresh fruit doesn't always bode well a day later, but it was still a gorgeous cake. As it's a tray bake you can cut into as big or as small of squares as you like! 

Eton Mess Cake

Find the recipe here!

There was a little hiccup in the directions, it didn't say what temperature to pre-heat the oven at, but it does say to bake for 40 minutes. I made an executive decision and pre-heated my oven at 180C and only baked it for 30 minutes. I thought I’d bake it for 30 and check and bake for longer if needed, but it didn't. So, I probably should have only heated the oven to 160/170C? Well, not sure it matters as the cake is baked and it’s good! 

I didn't make my own meringues, I love homemade meringues, but in this case I didn't want to waste egg yolks. I generally only make meringues if I am making ice cream or something as I hate wasting the yolks. I know you can freeze them in an ice cube tray, but I am terrible at remembering things in the freezer. I also used vanilla bean paste instead of pure extract. 

I sometimes forget there are some great online sources for baking. BakingMad(dot)com have an amazing selection for a variety of baking. Even ad-midst this heat wave we are having there is plenty to make like a no-bake-cheesecake? Or homemade ice cream?

If you like the look of this cake why not check out BakingMad.com for some lovely cake recipes at a variety of levels and flavors! They have many cake, cheesecake, and ice cream ideas & recipes! 

notes: I was asked by BakingMad.com to bake something from their site. All opinions are my own for further information on my content policy please see the tab above. 

2 dozen Vegan Cupcakes & a dozen Gluten-Free!

School is almost out for summer! Finally. You know how when you’re young you can’t wait to finish school. Well, what no one tells you is that when you have kids and they are in school it’s like being in school again.

I get up early every morning for “the school run” and stress about everything I don’t have ready or forgot to do the night before. Then I do “the school run” again in the afternoon just to be overwhelmed by the homework and other stuff the school requires of me.

To say the least I am as much ready for summer vacation (summer holiday’s) as my daughter is! Every time something ends it’s a little bittersweet isn't it? I’m thrilled at how much my girls have grown and also a little sad as they will never again be how they are right now.

Baby Baker is going to nursery in the fall and last week was her last day at the toddler group I have taken her to for the past year. It was party day and her good friend is a vegetarian but his mom is vegan. So, to ensure that she could join in the party food I made vegan cupcakes from the infamous Ms. Cupcake’s book The Naughtiest Vegan Cakes in Town!

I was just going to make a batch of the Mint Chocolate Chip ones at my friend’s request. However, a few nights before party day at toddlers, my friend texts to say it’s her boss’s birthday and he can’t have dairy and is a celiac. I was like how convenient. So, I decided to make the Bakewell Tart Cupcakes as well and then divide them each so each party had a variety.

However I didn't fully understand that celiac meant no gluten. So, the night before I had 2 dozen cupcakes baked and ready to be frosted when we concluded my friend’s boss wouldn't be able to have the cupcakes, as I didn't use gluten-free flour.

I wasn't going to let that stop me. So, I made a 3^rd batch of cupcakes that were dairy (vegan) and gluten-free! And it all worked out in the end!

I received very positive reactions to these cupcakes! Here's what they had to say... 

“Possibly one of the nicest cupcakes I have ever had! And I've eaten a lot of cake! Thank you so much for sharing with me!” ~ Lauren {Mint Chocolate Chip Cupcake}

“Ummm, so good!” ~ Bex {Bakewell Tart Cupcake – took one home for her husband}

“Best cupcakes I have ever had!” ~ Rebecca {my vegan friend who took all the leftovers home!} Her husband said, “Mm, they’re pretty good actually” which according to her is high praise indeed! ;0)

“Best cupcake I have ever had! I wouldn't have know they were vegan.” ~ Molly’s Mum {Mint Chocolate Chip Cupcake}

“A huge huge thank you to @unitedcakedom fantastic gluten free cakes amazballs as my boss says. Star baker for def” ~ Louise via twitter {friend who requested gluten and dairy free cupcakes for her boss’s birthday}

Who knew vegan cupcakes would be so popular? Well, Ms Cupcake obviously did! I will definitely be making a trip there next time I am in London. The book isn't all cupcakes there are many other type of bakes that are all dairy free and she does tell you how to make them gluten free if need be!! 

notes: Ms Cupcake: The Naughtiest Vegan Cupcakes in Town byMelissa Morgan; visit Ms Cupcake in Brixton 

Curly Wurly Brownies {Cadbury Week}

Today is the fifth and final day of Cadbury Week here on United Cakedom.

It was a no brainer that I was going to make brownies at some point this week. Brownies are prefect for adding things too, a bit like ice cream.

What I had in mind for these Curly Wurly Brownies was a lasagna type of dessert. Layer of brownie batter, caramel sauce, Curly Wurly’s (like lasagna sheets) and repeat. So that’s exactly what I did.

They turned out completely decadent and delicious!! I liked how the carame/toffee in the Curly Wurly didn't melt completely and so every other bite there’d be a bit of chewy caramel. Yum Yum!!

Its no secret that I love Betty Crocker's fudge brownies, I can only assume it's nostalgia or just that it has a texture I have yet to repeat with a from scratch recipe. If you'd rather not use a box mix for these don't worry. Any recipe would work for these, just double it so you can get 2 layers or just have one layer whatever you want to do!.Have a look in my archives if you don't already have a favorite brownie recipe. Don’t forget, if you choose to use the box mix, you’ll need 2 eggs and vegetable oil to make brownies.

Curly Wurly Brownies

2 boxes of Betty Crocker Fudge Brownie Mix
Caramel Sauce (below)
10 Curly Wurly’s, chilled

Pre-heat the oven to 180C. Line and grease an 8 in (20cm) square pan. 

In 2 separate bowls prepare the brownies according to the instructions on the back of the box. 

Spread one of the brownie mixes at the bottom of prepared tin, smoothing it out as best you can. 

Place some of the caramel sauce in the middle. You could swirl it in. 

Then lay 5-6 curly wurlys across the top. 

Place the remaining brownie batter on the top and repeat with the caramel and curly wurly’s. 

Bake for 60-90 minutes. I know that’s a pretty big range, but it’s a fat brownie and it needs a lot of time. I baked mine for 80 minutes, the middle was cooked but pretty soft so bake longer if you want it firmer.

Caramel Sauce

2 tbsp cold water
100g caster sugar
120g double cream
25g unsalted butter

Put the water and caster sugar in a heavy-bottomed saucepan and heat gently to dissolve, swirling but never stirring the contents. Once the sugar is dissolved, turn the heat up to high and bring to the boil. Cook until the caramel turns amber, then watch like a hawk until it turns dark, then whisk in the cream. Careful not to splash, add the butter and whisk until smooth. Cool before using.

notes: This is the last day of my Cadbury Week. I had a lot of fun concocting these recipes/ideas. If you have been inspired and have made a Cadbury inspired treat or if you already have Cadbury inspired treats to share please email me (unitedcakedom(@)gmail(.)com) a picture, a few words about your creation and a link if you are a blogger and I will do a round up post if I get any response!; Caramel sauce comes from The Whoopie Pie Book by Claire Ptak; And last but not least I will remind you once again that this post and this week has not been sponsored by Cadbury’s!

Monday: Picnic - PicnicDoodle Salad
Tuesday: Double Decker - Double Decker Pillow Cookies
Wednesday: Star Bar - Star Bar Cake
Thursday: Cherry Ripe - Cherry Ripe Cupcakes

Cherry Ripe Cupcakes! {Cadbury Week}

Today is day 4 of Cadbury Week here on United Cakedom and the featured bar is one that hails from Australia….the Cherry Ripe!

If you have never heard of a Cherry Ripe before you probably don’t live nor have ever visited in Australia. Although I have done either and discovered these at a small business in Reading called The Strange Sweet Shop. It’s where I locally source any American things I miss from home.

A Cherry Ripe is Australia’s oldest chocolate bar, originally produced by a company called MacRoberston’s until Cadbury bought the out in 1967. It’s sort of like a cherry Bounty, but so much better!

I knew I wanted to use the Cherry Ripe in Cadbury Week even though they are hard to get a hold of. My first thought was the coconut and cherries and it automatically reminded me of German Chocolate Cake in the states. German Chocolate Cake isn’t really German, but it is a chocolate cake sandwiched and topped with a coconut & pecan mixture.

So, it’s a chocolate cupcake with a cherry coconut concoction on top covered in a chocolate ganache. Sound good? It is! I think I would tweak the cherry coconut concoction a little bit next time… just check the recipe below!

Chocolate Cupcakes:

100g Cadbury Bournville Dark Chocolate

175g butter, cubed

225g caster sugar

4 medium eggs

100g self-rising flour

2 ½ tbsp Cadbury Bournville Cocoa Powder

pinch of salt

Preheat the oven to 180C/350F/gas4; line your muffin tin with cupcake wrappers. Melt the chocolate and butter together in your preferred method (in a heat proof bowl over simmering water or in a micowave) Once it’s all melted remove from the heat and stir in the sugar let it cool for about 10 minutes. Beat with a hand mixer for 3 minutes and then add the eggs one at a time beating for 10 seconds in between each egg. Sift in the flour, cocoa powder, and salt. Beat until well blended. Then bake in the oven for 20-25 minutes. Use the skewer test to be sure that the batter is completely baked. Cool completely. While it’s cooling get on with the…

Cherry Coconut topping:

600g Glace Cherries

125g condensed milk

150g desiccated coconut

½ tsp almond extract (I should have used a whole tsp)

½ tsp vanilla extract (I should have used a whole tsp here too)

Place cherries in a food processor and give it a pulse or two before adding the condensed milk, coconut, and extracts. I only used half a tsp of each, but I wish I had used a bit more to give it a stronger flavor. Give it a few more pulses until combined and done. It’s nice to have a few chunks of the cherries in the mixture.

Chocolate Ganache:

100g Cadbury Bournville Dark Chocolate

100ml double cream

In a small saucepan gently melt the chocolate over a low heat. Before the chocolate is completely melted turn off the heat and stir until it’s completely melted. Pour in the cream and gently whisk until glossy and smooth!

To finish:

Cherry Ripe (optional)

12 Glace Cherries (optional)

Top each cupcake with a heaped tablespoon of the cherry coconut topping and spread as best you can. Then gently pour over the chocolate ganche. You can place a sheet of baking paper underneath the cupcakes to catch any drips, but as the ganche makes just enough to cover the cupcakes you’ll want to be a little careful not to waste too much. If you happen to have a Cherry Ripe chop it up into 12 pieces and place on top of each cupcake or you could place a glace cherry on top of each. I chose to do neither because that’s how I roll. Actually I didn’t have a cherry ripe and even though I saved glace cherries to top with I still liked how they looked plain!

notes: The Strange Sweet Shop website; cupcake recipe is from Making Cupcakes with Lola’s; I know yesterday I used a cake mix for my cake and today I am using a from scratch recipe. It can be interchangeable. If you don’t have time grab a box of chocolate cupcakes and top away! Sometimes box mixes give people a chance to be creative with out the hassle of getting the cake right. Cherry Ripe filling was found in Jenny Colgan’s The Loveliest Chocolate Shop in Paris (great read btw); how many times did I type Australia???; Please take a special note that this post and week are not sponsored by Cadbury in any way shape or form. It’s all because I just wanted to have a little fun!

Monday: Picnic - PicnicDoodle Salad

Tuesday: Double Decker - Double Decker Pillow Cookies

Wednesday: Star Bar - Star Bar Cake