Butterscotch is one of my absolute favourite flavours. Drizzle a good butterscotch sauce on practically any pudding and I’m there. But outside of puddings, it’s almost unheard of in cake form here. In fact, the first time I heard of it was quite some years ago when an Indian family commissioned a cake from me and requested it for the flavour. They told me that back home it was quite the common flavour and fairly standard in most bakeries. I remember the sweet aroma that filled my kitchen as it baked. I was so jealous that I couldn’t taste this one and swore I’d make it again for myself soon.
Here we are quite some years later and I’m finally making one!
Last post I mentioned those kind of posts where I’m mostly just showing you guys what I’ve been up to. This is one of those! When my cousin announced his first born’s first birthday party, I leapt at the chance to make the birthday cake. The proud parents had settled on a jungle-themed party. Not only is it a lot of fun to make a cake along with a theme, but hell yeah jungle theme! Any excuse to make a lion out of fondant. I used elements in the invitations and party decorations to inform the final design for the cake.
Along with making the cake I got to have some fun designing a personalised 3D printed cake topper along with it. I’m now offering this customisable design for sale in my Etsy store.
The bottom tier of the cake was made using my absolute favourite white chocolate mudcake recipe, and the top using my favourite chocolate mudcake recipe. Both recipes were also used for this cake and can be found there. Both cakes were also coated with the whipped chocolate ganache recipe seen there.
When you bake as much as I do, you have regular recipes you whip out for special occasions. Of course, I always ask for preferences among the group, but the answer is almost always ‘chocolate’. Chocolate is the ultimate crowd-pleaser, but there’s chocolate cakes and then there’s this. This is the fudgiest, richest mudcake I’ve ever had. It’s the kind of mudcake that makes me disappointed in other mudcakes. So when an occasion demands chocolate, oh boy do we bring the chocolate.
The best part is this cake is flourless, or gluten free. The cake itself is dairy free. This time I made a chocolate ganache for the top, but I’ve definitely used dairy free fudge recipes for the icing instead. I’ve even served it with no icing at all, cause this cake is delicious enough that it doesn’t need it. That makes it super versatile for occasions where you might need to cater for a range of dietary requirements.
This next cake was a small cake order I received. Well, small was the operative word until a last minute change of heart moved it closer into regular cake territory. This customer had recently moved to Aus with her husband and was celebrating her husbands birthday for the first time here together. She said she wanted something special, a homemade ‘Aussie’ cake.
We went over a few ideas and settled on a simple naked sponge with a smattering of chocolate ganache.
A quick little post this week to show you guys a cake I made for a 5th birthday. The brief was for a TMNT cake with just the little heads poking through the manhole. The other request was to not make the cake too sweet. I was honestly more nervous about this part than anything. You can’t simply cut out the sugar without changing the texture of the cake, and then there’s all that icing!
I decided to drop the sugar amount by about 15% and substituted half the caster sugar with raw sugar. They wanted a red velvet cake so I used an oil-based blended recipe like this one to give me more flexibility with the sugar amount.
Spring is undoubtedly my favourite time of the year. It would be enough that the weather is generally just perfect so much of the time. But the way the entire landscape transforms into an array of colourful blooms is just the icing on the proverbial cake. Its all the motivation I need to get out into the garden and start working.
The house my partner and I recently moved into has two large magnolia trees in the garden. As someone who is pretty passionate about having a predominantly Australian native garden I had considered replacing them. But the first spring they bloomed was all the convincing I needed to let them stay. They couple of weeks of colour the bring is more than worth it. This year when it came time for them to bloom I was inspired to use it in a cake somehow.
“Don’t go to too much trouble.” These were the instructions handed to me when it came time to make a Father’s Day cake. Dark chocolate, light, fruity, and not too much trouble. I’ve never liked easy. But my favourite thing about mousse cakes is that they look a lot more complex than the actually are. The same can be said for mirror glaze. Most of this cake just involves pouring things on other things, but it looks like so much more than that.