A very happy birthday.

Yesterday marked one of my good friend's milestone 30th birthday.  So many of her family and friends celebrated with her last night and for the occasion, I created a darling lilac celebration cake with matching cupcakes.

I must admit to being a little in love with this cake - ok, a lot in love with this cake.  The colour is divine and the cake was absolutely perfect.  This really is a fail safe recipe.  I used my white chocolate mud recipe and baked the cupcakes for forty-five minutes and the large round cakes for an hour and fifteen minutes.  Decorating the cake and cupcakes required four batches of lilac vanilla buttercream and one batch of white buttercream for between the layers.  The cake was topped with Rafaello chocolates which was a very easy and elegant touch.

White Chocolate Mud Cake

250g unsalted butter

150g good quality white chocolate, chopped

2 cups caster sugar

1 cup milk

1/2 cup SR flour

1 1/2 cups plain flour

1 tsp vanilla extract

2 eggs, beaten lightly

Preheat over to 140 degrees. Melt butter, chocolate, sugar and milk together over a low heat. Continue stirring, without boiling, until smooth. Pour mixture into your mixing bowl and leave to cool. Whisk in sifted flours before mixing in vanilla and eggs. Bake a 23cm round cake for 75 minutes and cupcakes for 45 minutes. A skewer will not come out completely clean with these cakes but the top of the cake should be springy to touch.  Allow cakes to cool completely before decorating with vanilla buttercream.

Vanilla Buttercream

150g unsalted butter

400g icing sugar

1 tsp vanilla extract

2 tbsp milk

Beat butter for 4-5 mins until very light in colour. Stir through the vanilla before adding icing sugar and milk. Once icing sugar is incorporated, beat on a high speed for 2-3 minutes. Colour as desired.

Happy 30th Birthday, Jem!

F. x

Birthday Happiness

While I am still patiently awaiting my birthday of 2012, this week marked the birthday of a very special lady - my teaching partner, Mel!  In order to celebrate this exciting event (sadly, I always tend to get more excited about other people's birthday than my own!) a baking fest was in order.  Nothing less than wonderful would do.  Here is what I came up with:  Caramel Maple Mudcakes with Maple and Vanilla Bean Buttercream, topped with a Flaked Almond Praline.  Insanely phenomenal!

These cupcakes tasted absolutely amazing.  A true feast for the tastebuds, not to mention the eyes!  These are simply beautiful and the visual impact when presented is fabulous.  It is very important to bake these lovelies to share, otherwise, you might very well eat the whole lot by yourself (and justifiably so!).  This recipe bakes 12 so I doubled it.  The recipes for the buttercream and praline, however, make considerable amounts so no need to double - perhaps even half them!  You truly will not regret making these cupcakes.  They are special cupcakes, to be prepared for special people.

Caramel Maple Mudcake

60mL maple syrup

160mL milk

120g dark brown sugar

150g unsalted butter, chopped

75g white chocolate

150g P flour

50g S R flour

1 egg

After you've preheated your oven to 160 degrees, place the maple syrup, milk, sugar, butter and chocolate in a saucepan.  Melt over a low heat, stirring continuously.  Once completely melted and combined, pour into your mixing bowl and leave to cool for 15 minutes.  Sift in both flours and mix until just combined. Beat the egg lightly before whisking into batter until smooth.  Divide the mixture between your baking cups.  Bake for 25-30 minutes or until cooked when tested with a skewer (you want a few crumbs on the skewer).  Once out of oven, allow to cool completely.

Maple Vanilla Bean Buttercream

1 cup unsalted butter, room temperature

3 1/2 cups icing sugar

1 tsp vanilla bean paste (or extract)

2 tsp maple syrup

Whip butter and 3 cups of sifted icing sugar together until smooth and light.  Mix in vanilla bean paste and maple syrup to flavour.  If buttercream is too wet, add remaining icing sugar.

Flaked Almond Praline

1 cup caster sugar

4 tbsp cold water

1/2 cup flaked almonds

Line a large baking tray with baking paper.  Combine sugar and water in a saucepan over low heat.  Stir until sugar has dissolved.

Increase heat to high - no more stirring allowed!  You are permitted to lightly swirl the saucepan once, but that is all.  Boil until mixture turns a deep amber colour.  Remove from heat and leave to sit until bubbles have subsided.  Add almonds.

Pour mixture over baking tray.  You can use a spatula to spread it out to ensure that the praline is nice and thin.  Allow to cool then break praline into shards.

Put it all together and...Voila!

F. x