A few weeks ago my dad turned 60. Many would view this as an excuse to party and celebrate, but my dad loathes being the centre of attention. Knowing he would hate a surprise party, we decided to opt for a simpler affair and took him out to lunch instead. Behind his thinly veiled protests that he didn’t want to do anything lay an actual excitement at getting to spend time out with his immediate family. If there was any doubt as to his desire to mark the occasion, his incessant talking since about how much he enjoyed it enough to put that to rest.
Amidst all his protestations, I did manage to get him to decide on a cake. In fact, the cake was the one thing he agreed to with no hesitation. His cake choices are usually fairly predictable: either sponge or mudcake, but mostly mudcake. I couldn’t even feign surprise then when he asked for a mudcake.
The recipe I used is one I reserve for special occasions as it’s a comparatively expensive cake to make. I made it for an order once: the 35cm version has a whopping 2 and a half kilos of chocolate in it. So when I say this cake is chocolate heavy, I really mean it. But the result is completely worth it.
I’ve had a bit of a mini blog hiatus, largely because my computer basically just says “nope” every time I turn it on. It seems to be agreeing with me monetarily so I thought I’d pop by with a little cake post. this was a cake I was asked to do for an 18th birthday.
The brief was for a cake to fit two occasions. they wanted a large mudcake fit for a large party. On top it was to be decorated with a smaller novelty cake that could be removed and saved for a celebratory family gathering to follow.
Baked cheesecakes are one of Cam’s favourite things in the world, but something I bake incredibly infrequently. I’d never had cheesecake at all before I met him, and certainly not baked cheesecake. For some reason I always assumed I’d hate it, but the more I have it the more I fall in love with them. It really is the best of the cheesecake world: there’s that gorgeous flavour, but the baking of it brings a lightness to the texture that makes it far too easy to eat a giant slice of it.
The only hard part is choosing a flavour! I was baking this for his dad’s birthday so I asked cam to choose one. He narrowed it down to about 5, so I then turned to his mum for back up. Eventually we settled on apricot cheesecake.
If you’re a Zelda fan, or just generally have a finger to the pulse of the gaming world, you’ll probably know that late last year the latest game in the Zelda franchise was released: A Link Between Worlds. Of course I had to have it straight away, and as soon as I had it I did nothing else but play it until I’d beaten it. A feat that took an usually long time because I got crazy addicted to the baseball mini game. Saving the multiple worlds in chaos can wait, man, I’ve got some Octorock baseball to perfect! I don’t think I have spent so much time getting sidetracked by a mini game since fishing and horseback archery in Ocarina of Time.
In the course of finally getting around to beating the game, I came across the very Turtle-centric dungeon aptly called Turtle Rock. To access the dungeon you must rescue three adorable baby turtles and return them to mummy turtle. They then play stacks on, allowing you to climb on top and go for a ride to the dungeon entrance. Waiting for you on the other side of the dungeon is the boss fight, wherein it completes the other turtle-themed bookend with a turtle boss. This lava turtle is much less happy to see you.
Now, “I’m so gonna cake you” is probably not a normal thought to be had when trying to avoid being either smashed or burnt to a crisp by a giant lava turtle. But it was the one I had nonetheless. Right alongside the internal debate of whether it would more accurately be called a tortoise because of its limbs, or a turtle because it’s swimming through lava. And does lava even count as liquid enough to make Grinexx a ‘water dwelling’ turtle anyway, or would he still be a ‘land dwelling’ tortoise because he’s dwelling on melted rock?
At some point I stopped wondering about his taxonomy and how the cake would be structured and got around to actually defeating it. I put the cake idea on hold until the next round of Link’s Blacklist arrived. Long-term followers of the blog will remember this as the collaborative fan art project I’ve been involved with. I’ve made a Furnix cake, a Beamos cake and a Mad Scrub cake for Rounds 1-3 respectively. Grinexx was my entry for Round 4.
This was a cake I was commissioned to do some time ago for a surprise 21st birthday celebration. It was one of those rare moments when the recipient of the cake has no idea what they’re getting, which is both kind of exciting and nerve-racking. The customer mentioned they’d seen the octopus cake I did for a friend, loved it and wanted to get a cake from me as well. Most of the people who’ve contacted me about ordering cakes lately have all been recipients of them as guests at the party of the customer. I have this constant paranoia that my food photos simply flatter my cakes and that maybe they’re not really as good as all my lovely readers tell me they are. So when someone has seen it in person, eaten it, and then decided they want one too is such a wonderful confidence boost for lil ol’ low self-esteem me.
The cake they were after wasn’t quote so complex as an octopus. In fact is was a relatively simple concept: they wanted a cake made to look like a wheel of cheese.
This was a cake I made when I needed an alternate vegan option alongside my very not vegan birthday cake some time ago. I wanted something that didn’t feel like the vegan option, just something that’s accidentally vegan. Substituting most ingredients in a cake is usually fine, but there’s two I sometimes struggle with: eggs and butter. I deal with the first one by avoiding any cake recipe that relies on eggs for its structure. But butter can be harder. Non dairy spreads are hit or miss sometimes, and I sometimes feel like they give an odd flavour to the cake. It just kinda tastes fake. But one awesome way of substituting butter (or even non-dairy fats) is with a fruit or vegetable puree.
Veggie purees can be used in most cakes to substitute out half the fat content (or all if you’re trying to be super health conscious). Once I’d made the decision to go the veggie puree route, the choice was immediate: pumpkin cake.
A few weeks ago I was chatting to my sister about cake, as we do. We were discussing previous cake orders and I mentioned how every toddlers birthday cake I’ve been commissioned to do was for a little boy. I kinda missed pink. Pink and frills and all those other things customers will say they absolutely do not want on a cake for a boy. Not half an hour later, my cousin messaged me asking if I could make a cake that ticked all those boxes.
Her niece’s birthday was approaching and she wanted something Minnie Mouse. I was so excited! These are the kinds of cakes I can’t make for customers because of copyright law, so when someone in the family wants one we can go nuts with ideas.