Lemon bundt cake

Feat-lemon-bundt-cake

Sometimes you just need a cake in the house, right?

That’s exactly how this cake came to be – the baby was sleeping and I just needed something tangy and sweet to go along with my cup of tea.

First up: you’ll need a bundt pan. I only recently picked one up and while you can find all kinds of gorgeous ones around I ended up getting this one from Marks & Spencer. Yip, it’s a UK shop BUT the prices are really reasonable, shipping is cheap and products are great quality – it’s seriously worth having a dig around.

Now, on to the cake itself! The batter is really quick and simple to whip up (chances are you’ll already have all the ingredients!) and the finished cake is well worth delaying your afternoon tea for – it’s light, fluffy, moist and (of course!) nice and tangy. The perfect lemon cake!

Enjoy.

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Lemon bundt cake

Ingredients

  • 140g butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 4 Tbsp lemon zest
  • 3 Tbsp lemon juice
  • 2 1/4 cups flour
  • 2 1/4 tsp baking powder
  • 1 cup milk
  • 1/4 cup greek yoghurt
  • 1 1/2 cups icing sugar
  • 4 Tbsp lemon juice

Method

  1. Preheat oven to 180 degrees celsius and grease a bundt pan. Set aside.
  2. In a large bowl, cream butter and sugar until pale and fluffy. Add eggs one by one, mixing well between each. Add vanilla, lemon zest and lemon juice and mix.
  3. Add flour and baking powder and mix until just combined. Add milk and greek yoghurt and mix well.
  4. Pour batter into prepared bundt pan and bake for 45 – 55 minutes or until a skewer comes out clean. Allow to cool slightly in pan, then carefully turn onto a wire rack. Leave for 10-15 minutes.
  5. When cake is still slightly warm, combine icing sugar and lemon juice in a medium bowl. Spoon over warm cake to glaze. Finish with lemon zest, if desired.

 

 

Easy cat cake

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Think cats couldn’t get any sweeter? Then think again. This super simple cat cake is an absolute breeze to make and is quite possibly one of the cutest things I’ve ever had the pleasure of baking. Seriously, just check out that cute little face!

Whether you have a cat-lovers birthday, fundraising morning tea or simply want to create a deliciously sweet ode to your favourite feline, you have to give this cake a try. The best part is the whole thing is entirely edible – and there’s not a piece of fondant in sight!

All you need to create a cat cake of your own is some buttercream icing, M&Ms, jellybeans and a little milk chocolate. Oh, and your favourite cake, of course! As a cat-mum to two gorgeous little ginger cats, I tinted my buttercream icing a pale orange colour – just colour it to suit the favourite feline in your life.

While some cakes can be a little cumbersome to decorate, this one really is a breeze – you’ll be done and dusted in less than 30 minutes! Want to know a trick to make it even faster? Bake your cakes ahead of time, wrap them tightly in cling-wrap and pop them in the freezer. Then simply unwrap and defrost on a wire rack when you’re ready to decorate. Simple, huh?

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While I sat down and enjoyed a slice (or two) of this pretty little creation I couldn’t leave Hunter and Sybil without – after all, slicing into a cake that looks surprisingly similar to them could look a little creepy in their eyes! So as I enjoyed some cat cake, the fur-babies were enjoying some decadence of their own – their favourite Fancy Feast varieties.

Fancy Feast’s handy single serve Inspirations range is a tried and true favourite – for both me and the cats! Not only is there no mess, but with flavours like sliced chicken in broth and tuna with courgette and wholegrain rice it’s easy to cater to both cats’ discerning tastebuds.

Find out how to create this cute little cake below and treat yourself (and your cat!) to a little indulgence.

 

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Easy cat cake

You will need

  • Your favourite cake recipe (this one’s my fav!)
  • One batch of buttercream icing, tinted your preferred colour
  • 1M ‘star’ decorating tip
  • 30g milk chocolate, melted
  • 2x M&Ms, for eyes
  • 1x pink jellybean, for nose

How to do it

  1. Level your cakes and sandwich together using your favourite filling, if required
  2. Scoop around ½ cup of buttercream icing onto your cake and spread until entire cake is coated in thin layer of icing (a crumb coat)
  3. Scoop remaining icing into a decorating bag fitted with a 1M tip. Starting at the top, pipe small star shapes in a circle around the edge of the cake. Work inwards until top of cake is fully iced.
  4. Continue piping stars around the sides of the cake, working in rings around the cake to keep the lines uniform. Continue until sides are fully iced.
  5. Lay baking paper on a tray or chopping board. Place melted chocolate into a small re-sealable bag and snip the corner. Pipe shapes for ears (x2), mouth (x1) and whiskers (x4) onto the baking paper. If you have chocolate remaining, pipe a few extra features just in case. Place in freezer for 5 minutes or until firm.
  6. Using a blunt knife, carefully lift chocolate features and place on top of iced cake, beginning with ears. Add M&Ms for eyes and jellybean nose before adding mouth and whiskers. Enjoy!

giveaway_HTWD

This giveaway has now closed. 

Thanks to the lovely team at Fancy Feast I have a $100 Animates voucher to give away to one lucky reader!

To be in to win, simply leave a comment below letting me know who you would make this simple cat cake for – and which cat you’d be using as inspiration. Bonus points if you upload a photo of your muse (or even your finished cat cake!)

Entries close at 11.59pm Thursday 15 December and the winner will be drawn at random on Friday 16 December. Winner must make contact within 3 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Fancy Feast. All words, photos and opinions are, and always will be, my own.  

Three ways with… Banana bread

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Ever have those days when you desperately need to bake something but have no time and barely anything in the cupboards? Yeah, it happens to the best of us.

Whether you’re a keen baker or just like to bake from time to time, I’ve discovered a fab product that you have to have tucked in your cupboards for those forgotten shared lunches, birthdays and visiting guests – Edmonds Banana Cake Mix.

Not only does the finished product taste as good as from-scratch, but you’re bound to have the other ingredients you need tucked in your cupboard already. But the best part? You can make three cakes from a single packet. How awesome is that?

That doesn’t mean you need to make three basic banana cakes – how about three delicious (and super simple) takes on banana bread? Luckily I have you covered with recipes for peanut butter and chocolate, salted caramel and raspberry and coconut banana bread.

The only trouble is you never have those perfectly brown bananas when you need them. Well guess what? It totally doesn’t matter! Simply poke holes with a fork into all sides of whatever bananas you have on hand and warm them in the microwave in 30 second bursts until they’re nice and brown. Simple, right?

What I love most about these recipes is that the finished banana breads taste just like they’re made from scratch, but they take next to no time to whip up. While they’ll be in the oven for the best part of an hour, you’ll have the batter mixed up in five minutes flat. Perfect!

So cover yourself for those baking emergencies – or let’s be honest, anytime you need something sweet – and pick up a packet of Edmonds Banana Cake Mix. You’ll love it!

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Basic banana bread

Ingredients

Method

  1. Preheat oven to 170 degrees Celsius and grease and line a loaf tin.
  2. Place all ingredients in a large bowl and mix until just combined.
  3. Pour into prepared loaf tin and spread evenly. Place in oven and bake for 45 – 55 minutes or until an inserted skewer comes out clean.
  4. Allow to cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.

edmonds-banana-bread_salted-caramel

Salted caramel variation

Additional ingredients

  • 3 Tbsp salted caramel (try my recipe here) + extra to drizzle

What to do

  1. Pour salted caramel over banana bread batter once you have poured it into the prepared loaf tin. Pull a knife through the mixture to marble the salted caramel through the batter.
  2. Bake as usual and drizzle with extra salted caramel once cool.

edmonds-banana-bread_pb-choc-chip

Peanut butter and chocolate variation

Additional ingredients

  • ¾ cup chocolate drops + 1 Tbsp extra
  • 2 Tbsp smooth peanut butter

What to do

  1. Once batter has been mixed, add ¾ cup chocolate drops and mix through until evenly dispersed. Pour into prepared loaf pan.
  2. Place 1 Tbsp peanut butter in a mug and warm in the microwave for 20 seconds. Drizzle over banana bread batter and marble through batter using a knife. Bake as usual.
  3. Once cool, drizzle with melted chocolate and warmed peanut butter.

edmonds-banana-bread_raspberry-coconut

Raspberry and coconut variation

Additional ingredients

  • 1 ¼ cups frozen raspberries
  • ¼ cup desiccated coconut
  • 2 Tbsp icing sugar
  • ½ – 1 tsp milk
  • Freeze-dried raspberries and shredded coconut, to finish

What to do

  1. Once batter has been mixed, add frozen raspberries and desiccated coconut. Mix until just combined. Pour into loaf pan and bake as usual.
  2. Combine icing sugar and milk in a mug and mix until well combined and runny. Once loaf is cool, drizzle with icing and finish with freeze-dried raspberries and shredded coconut.

giveaway_HTWD

Thanks to the lovely team at Edmonds I have a prize pack filled with $50 of Edmonds products to giveaway to one lucky reader.

To be in to win, simply leave a comment below and tell me what you would bake with Edmonds Banana Cake Mix.

This post was made possible thanks to Edmonds. All words, images and recipes are my own. Entries close 11.59pm Wednesday 18 May. The winner will be chosen at random and notified on Thursday 19 May. Winner must make contact within 3 business days or they’ll forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

Lemon and raspberry yoghurt loaf

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Spring has well and truly sprung – the days are warmer, the evenings longer and gardens brighter. With all this freshness popping up around the place, it makes sense to begin baking with lighter, brighter flavours – like the undeniably delicious combo of lemon and raspberry.

That’s where this lemon and raspberry yoghurt loaf comes in. Not only is it deliciously light, moist and flavoursome, but it’s also super easy to whip up – you’ll have the batter ready and in the oven in less than 10 minutes. Seriously, you’re going to want to bookmark this recipe!

As well as being packed with freshly squeezed lemon juice, lemon zest and a smattering of raspberries, this loaf has one other special ingredient that helps make all these beautiful flavours shine – Chelsea Raw Sugar.

Read More »

Banana and caramel cake

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One of the undeniable things about baking is that you get out what you put in – the better the ingredients you use, the better the results. While there are a few tips and tricks that can help improve your baking, the difference between a nice cake and a delicious cake all comes down to one thing – the ingredients.

Luckily there are lots of high quality ingredients hitting the shelves that won’t set you back a fortune while still taking your baking to the next level – and that’s where Chelsea Organic Coconut Sugar comes in.

Not only does it make a delicious alternative to sugar in your morning coffee, Chelsea Organic Coconut Sugar is a perfect alternative to cane sugar to use in baking. You can easily switch it into recipes that call for white or brown sugar – without any complicated conversions. Need a cup of sugar? Then use a cup of Chelsea Organic Coconut Sugar instead. Too easy!

Read More »

Hazelnut and Chocolate Cake

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Birthdays are great for so many reasons – you get an entire day to celebrate someone for just being themselves, it’s a good excuse for a party and bubbles, and it’s a great excuse to eat cake! Whether it’s my birthday or that of someone else, birthday cakes are a bit of a big deal for me – I love dreaming them up, making them come to live and (of course) enjoying the finished product.

It was Kevin’s birthday last weekend, and while I spent weeks teasing him that I couldn’t be bothered making him a cake, there was no doubt I’d make him something special. So while he spent the day lifting weights and being fit at a Crossfit competition (as you can tell, I clearly know all the ins and outs of the sport!), I got busy whipping up a special cake to surprise him with when he got home.

Like many people, Kevin’s BIG on chocolate – he loved it way more than I do! So it was a no-brainer that his birthday cake would be absolutely packed with chocolate. But that in itself isn’t particularly special, so I decided to work hazelnuts into the recipe.

The result? A triple-layered chocolate cake infused with hazelnut coffee, stacked and iced with whipped milk chocolate buttercream and finished with a halo of crushed toasted hazelnuts. YUM.

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Kit Kat and M&M cake

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I’m of the ilk that cake should be part of every celebration – new job, new house, anniversary… whatever the party, there should definitely be cake. Take our wedding for example – I was dreaming of the cake long before I started thinking about the dress!

Luckily Kevin is equally infatuated with cakes – though he’s usually more involved in the eating part of the process than the design and creation! But that gets flipped on its head when it comes to his birthday. Every year he spends a good couple of days mulling over what type of cake he wants this year – the flavour, the height, the decoration… he thinks of everything.

This year his request was simple… “I want that cake surrounded in Kit Kats and topped with M&Ms,” he cheerfully exclaimed a week or so ago. Since this wasn’t a very original cake design, I suggested he think about it for a couple of days and see if he could come up with a way to make it a little more personalised. But nope – that’s what he wanted, so that’s what he got!

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Simple chocolate cake

chocolate-cake

Ingredients

  • 1 cup buttermilk (milk + ½ Tbsp white vinegar)
  • 1 cup black coffee, cooled
  • 2 cups plain flour
  • ½ cup cocoa
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 ¾ cups sugar
  • 2 eggs
  • ½ cup oil
  • 1 tsp vanilla essence

Method

  1. Preheat oven to 180 Degrees Celsius. Grease and line two 9 inch cake tins.
  2. Make coffee and set aside to cool. Prepare homemade buttermilk and set aside.
  3. Sift dry ingredients together in a large bowl.
  4. Add eggs,  vanilla, oil, coffee and buttermilk and mix on a low speed until combined. Mix on medium speed for about 1 minute.
  5. Pour into prepare cake tins and bake for approx. 50 minutes or until a toothpick inserted comes out clean.
  6. Leave to cool in tins for 5 minutes then turn out onto wire racks to cool completely before icing.