Ombre Violet Cake with Wild Blueberry Buttercream for Mothers Day

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Violet or purple? Purple or violet???  I had to look up to see the difference in definition, but couldn’t say that I know better. I think the colour of my cake is violet though, as seems that purple is more red-ish, so I go for violet, but correct me if I’m wrong.

 

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I made this tiny cake using violet food colour. I baked the three layers separately, and tinted the batter in different proportions to get the ombre effect. First, I thought that the darker shade would be too dark, it looked more black at some point, and only when I cut into it I started to relax seeing the nice, deep violet colour, and it was not black.

 

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The cake is not a sponge cake, is my yummy vanilla cake recipe with French butter and vanilla extract, only this time I used white sugar instead of brown, because I wanted to have a light coloured batter which can be tinted to the desired colour.

 

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I made buttercream this time, which is also not my usual cake filling, but I wanted different. I mixed Wild Blueberry jam in my buttercream to add flavour, but I applied a layer of jam on top of each cake layer, too -which, Hello! -it really isn’t my style of making cake, but as I said, I wanted different 🙂

 

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Persian Love Cake for Valentine’s Day

 

 

I have been looking for inspiration for something special for Valentine’s day, although this particular day doesn’t mean too much for us. It is a custom which we were not familiar with where we grew up, and only appeared later in our life, therefor there is nothing too special about it for us. But! It is a very good opportunity for baking something a little more special, more glamorous. I have been searching for something new, something different, and came across several time with the Persian Love Cake, but the more cakes, the more varieties on the same subject, and different interpretations each time. Which one to chose, which one is the authentic recipe, I’ll never know. I chose to follow (more or less…) a recipe from Twigg Studios blog, and the looks (the layout of the cake and decoration idea) from The Hungry Australian, and that’s how my version of the Persian Love Cake came to life.
Apparently, there is also a love story behind this cake, although searching a bit deeper I found out, that none of it is true, and that Persian people don’t know anything about it.
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Ingredients:
250 ml plain yogurt
1 tsp baking powder
6 eggs
1 cup caster sugar
2 and 1/4 cup ground almond
6 cardamom pods
2 Tbsp rose water
6 Tbsp chopped pistachios
pinch of saffron strands
100 ml almond milk
zest from 1 lemon
Icing:
150 ml double cream
50 g white chocolate
Syrup:
zest and juice of one lemon
100 g caster sugar
2 cardamom pods
1/2 cup water
Decoration:
food grade dry rosebuds
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Method:
Preheat the oven.
Peel the cardamon pods open and remove the seeds, crush with a pestle and mortar. Add the saffron strands to the milk and warm in the microwave. In another bowl beat the eggs and sugar until thick and creamy, then stir in the yogurt. Add the ground almonds and baking powder, then add the ground cardamom, lemon zest and chopped pistachios. Add the rosewater to the milk and saffron mixture and stir into the cake batter.
I didn’t have rose water at home, so I put a few dry rosebuds in a cup and poured half cup of boiling hot water on them and left covered for about 10 minutes. It smelled wonderful, but with a much lighter rose taste, which I personally prefer better than the strong rose water.
Pour the cake mixture in the previously greased bundt cake form. Bake for about 40-45 minutes.
While still in the oven, make the syrup.Put the lemon juice,the zest, sugar, water and cardamom pods in a pan and simmer until thickens a little.
When your cake is baked, make holes all over and pour the syrup on to the warm cake spoon by spoon.
Warm the double cream in a pan and melt in the chocolate. Let it cool for several hours in the fridge before you beat up lightly, so the consistency is still flowing but thick. If you want, you can leave the ganache out completely, or you can make butter cream instead if you prefer.
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White Truffle Chocolate Cake

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Made this beauty for a girls night out the other week, where we gathered to taste lots of delicious cakes and especially to enjoy each other’s company. We had about 10 different cakes to taste on that evening, and Boy, was I full the next day?! Anyway, I say it worth every crumb!
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This is actually my favourite chocolate cake recipe that I reproduce every Christmas for the past few years, so basically I can say is our traditional Christmas desert. My Mom never makes a cake like this for Christmas. She usually makes a few different tray bakes, and bite size cookies, and of course the very traditional Beigli (in two flavours: walnuts and poppy seeds) which is the most popular Hungarian pastry for Christmas.
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This cake though, became my very own tradition, and I hope that one day my kids will talk about it to their friends and children with a smile on their faces and referring to it as The Traditional Christmas Cake of Mom.
Ah, well, Christmas is not even here, yet, look at me talking all about it! We will be travelling to Europe again, to see family and friends over the winter holidays, so I might not even be able to bake this cake this year, although in previous years I managed to do it even though I don’t feel very comfortable baking in another kitchen other then my own. Will see, will see….
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Here’s the recipe for you.
Ingredients:
1 cup water
5 Tbsp cocoa powder (unsweetened)
2,5 cup all purpose flour
1 cup brown sugar
2 tsp bicarbonate of soda
1 little natural yogurt (without any flavour)
1 tsp vanilla extract
1 tsp baking powder
2 eggs
200 gr butter (unsalted)
1 tsp almond extract (this time I actually put 2 tsp and I loved the more intense almond taste)
juice squeezed from 1/4 orange
100 gr good quality dark chocolate roughly chopped
salt
Ganache cream:
600 ml heavy cream
150 gr white chocolate
You need to prepare the cream on the previous day of baking. In order to do this you need to pour the cream into a pan, put it on the stove. Chop the chocolate in small pieces and stir in the cream until its melted. Make sure it’s not boiling, it only needs to get warm enough until the chocolate melts in. When it’s done, put it aside to cool completely, then put it in the fridge for the night or at least 6 hours.
Method:
Preheat your oven. Put the water, cocoa powder and butter in a pan and stirring it, bring it to boil on the stove, then put it aside to cool down.
Mix the flour, salt, bicarbonate of soda, baking powder and sugar in a bowl. Stir in the water with the butter and chocolate, add the eggs, vanilla extract, almond extract, orange juice, yogurt, and finally the chopped chocolate. Stir everything just only until all is combined.
Grease and line (the bottoms only) the tins with baking paper. I used 3 separate tins, each of 9″ (23 cm) large, so at the end there was no need to cut any layers.
Pour the batter evenly into the cake tins and bake for about 30 minutes. Take it out from the oven then leave to cool in the tins completely before filling your cake.
With an electric mixer beat the white chocolate cream and fill the cake. I put generous amount of cream on each layer, and I covered the cake whit the remaining filling, but I wanted to have a rustic half naked cake, so I scraped off any excess to achieve this vintage look. Finally I decorated it with roses from my garden.
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Light Summer Cupcakes with Elderflowers

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Although it is officially Autumn already, I bring you these light and fluffy elderflower cupcakes which is a classic representation of the Summer. But, as you might notice, I way away for pretty much the whole season. My last post was sometime at the beginning of July. Not only that I haven’t posted anything during these weeks, but I haven’t baked anything either. Too much going on, and we were away for our annual holidays abroad, plus we were not really craving sweet cakes. That’s one good thing about the summer amongst the endless other things 😉 Oh, how I wish it would be always summer!

 

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Back to the table, I present you these easy, light, little cakes. As innocent as they look, they have a strong character when you taste them. I put lots of fresh elderflowers in the batter, I picked them myself from the bushes in front of the house. And also used elderflower cordial to flavor the frosting cream. They are a must try for those who like the taste of elderflowers.

 

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I used my basic vanilla recipe and threw in lots of small flowers. I didn’t wash the flowers to keep all the flavors, but I picked from a place where there is no road traffic, so they were relatively clean, then I just cut of the little flowers from the stem.

 

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Ingredients:

-125 g butter, softened at room temperature
-1 cup brown sugar
-2 eggs
-1+1/3 cup flour
-1/3 cup milk
-2 teaspoon vanilla extract
-pinch of salt
-2 teaspoon baking powder
elderflowers (1/2 – 1 cup)
Frosting:
-300 ml double cream
-2-3 Tbsp elderflower cordial
Method:
Preheat the oven. Line your cupcake pan with the cases.
In a bowl, use an electric mixer on high speed to cream the butter and sugar together until it’s light and fluffy. Add the eggs and mix well.
Add the vanilla, flour and milk, and beat with the electric mixer until combined, but be careful DO NOT OVER-MIX, because it will become dry and sort of a bread (take Laura Vitale’s word for that🙂)
Sprinkle in the flowers and stir until it’s all incorporated.
Use an ice cream scoop -if you have, and divide the mixture evenly in your cupcake cases, but fill them only 3/4.
Bake them for around 20 minutes, half way through you can turn your tray in the oven, but NEVER open the oven in the first 10 minutes of baking, this is important!
Take them out from the oven, but leave the cupcakes in the pan for about 5 minutes before you transfer them on a wire rack.
After they are cold, whip the double cream adding gradually the preferred amount of cordial.

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Walnut Cream Cheese Cake

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I had three layers of thin walnut cake in my freezer, and all I did now was whip a pack of Mascarpone cream cheese with double cream and few tablespoon of ground walnuts and sugar. Oh, and some vanilla extract to make it even better 🙂
This cake was gone by the evening…
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Ingredients for the filling:
250 g pack of Mascarpone cream cheese
600 ml double cream
pinch of salt
2 tsp vanilla extract
5-6 Tbsp mixture of ground walnuts and brown sugar
I actually might have put more than that, because I wanted lots of walnuts in the cream, but everyone can adjust the quantity to fit their personal preference.
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Ingredients for the cake:
-2 2/3 cups flour
-2 cups brown sugar
-1 tsp Mixed spices
-1 tsp ground cinnamon
-1 tsp baking powder
-1 tsp baking soda
-1 tsp sea salt
-4 large eggs
-1 cup coconut oil, melted
-2 tsp vanilla extract
-3 cups freshly grated carrots
-1 cup chopped nuts
-1/2 cup yogurt
This quantity will result in a pretty big cake, with thicker layers than mine here. So, if you want thin layers then you should use only half of the ingredients. I had mine baked weeks ago, and when assembling my cake back then I had to cut of the excess since it would have been much thicker then I wanted for that particularly cake. I freezed those cutoffs, and now only took them out and made a filling.
Method:
Preheat the oven. Prepare your baking pans, grease them with little butter or greasing spray. I used giant paper cases.
In a large bowl, mix the flour with the spices, baking powder, baking soda, salt.
In another large bowl, mix the eggs with the sugar, vanilla. I actually never use my electric mixer when I make carrot cake, instead I only use a large hand mixer.
Stir in the carrots, then add the flour mixture, finally the chopped pecans. Stir well until everything is combined.
Pour equally in the prepared pans and bake for 20-25 minutes.
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White Chocolate Birthday Cake

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It’s been my birthday this past week, so I made myself a cute little cake to share with my family and some friends. It was gone in like 20 minutes…. 🙂
Light, fluffy, creamy, white, and super girly. This is how I would describe my birthday cake. I remembered that my kids and husband loved my little girl’s birthday cake that I made for her 2nd birthday last June (you can check under the post Twinkle Twinkle Little Star Birthday), and that’s why I wanted to make the same. Almost the same, apart from a little pink colour in the batter, which I can not show because as I mentioned before the cake was gone before I could say “Hold it, I need to take a photo”…or anything else for that matter.  Ah, well, this is only the sign of most appreciation from my brood, so all is good.
This cake is super easy to make. Really. And needs only few ingredients. And the best part of it are the pretty real flowers on top. Just love them!
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It yield 3 layers of cake in 18 cm cake pan.
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Ingredients:
5 large eggs, separated
5 Tbsp flour
5 Tbsp white caster sugar
1 tsp baking powder
salt
2 tsp vanilla extract
White chocolate cream:
600 ml double cream
200 gr white chocolate
Method:
You need to prepare the white chocolate cream one day ahead, but at least 6-8 hours before you fill the cake. Warm up the double cream on the stove and stir in the chocolate until completely melted. Set aside to cool, then put in the fridge for overnight. Whip the cream just before filling and covering the cake.
Preheat your oven. Grease the cake pan, or cake pans if you bake the layers separately.
In a large bowl start whipping the egg whites with the sugar until you get a really firm, shiny  peak. Gradually add the egg yolks, one at a time. Add vanilla, too.
Mix the flour, salt and baking powder. Add the flour mix to the egg cream, but don’t use the electric mixer anymore, just a big spatula, and only stir until all combined, and be gentle, don’t brake it.
Poor the batter in the cake pan and bake for 30-35 minutes, or until a toothpick cames out clean.
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Blueberries & White Chocolate Chips Cupcakes for Mothers Day

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Happy Mothers Day to all the lovely Mums out there!

 

I made a small batch of these for today, well actually yesterday, because we went out today and have had a lovely Mothers Day lunch with my husband and the kids.

 

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Wanted something fresh and light, and these cupcakes were just that. Filled with giant, juicy blueberries and white chocolate chips, and topped with whipped cream infused with freshly crushed blueberries.

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I used my basic vanilla recipe and just added 200 gr blueberries and 100 gr chocolate chips, very easy and very delicious.
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In Hungary Mothers Day is not on the same day as in the UK, it’s usually later in April. Last year I made cupcakes only for the Hungarian Mothers Day, but then I forgot to post it 🙂
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In Hungary Mothers Day is not on the same day as in the UK, it’s usually later at the beginning of May.  I remember my very first Mothers Day in 2007. My daughter war born on the 30th of April, and we just got home from the hospital back in Budapest, and people started to congratulate me and wish me happy Mothers Day at the same time. Oh, those magical times…..
Last year I made cupcakes only for the Hungarian Mothers Day, but then I forgot to post it 🙂
So, I am sharing those cupcakes with you today. I used fresh roses to decorate those and the cute silicone flower pot cupcake cases. I remember that they were dark chocolate topped with pink whipped cream.
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Pink Ombre Cake With Cream Cheese and Strawberries

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Cream cheese. Strawberries. Whipped cream. Vanilla. Roses. Pink.

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Goodness and beauty on the same plate. This was my daughter’s 8th Birthday Cake.
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She asked for a pretty cake with flowers (after we discussed that I will not venture myself into making a Frozen themed cake…) so once again I looked for the prettiest fresh flowers in the store that I can get and when I found these sprayed roses I know they will look pretty on a girly cake.
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I used my favourite Laura Vitale’s vanilla cupcake recipe to bake the cake. One batch would have not been enough so I doubled it and baked it in two cake tins. I got two equal cakes which I cut in half, but eventually I used only three layers.
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To make the filling I whipped two packs of Mascarpone cream cheese with double cream (about 300 ml, but use according to your taste) and powder sugar (about two tablespoon, so not too sweet). Under the strawberries I wet the cake layers with vanilla syrup. I coated the cake with whipped cream tinted with pink food colour. I made three shades (although not very visible) to make an Ombre effect. Finally I put the roses on top. I wrapped each rose in cling film before sticking them in the cake.
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 Happy 8th Birthday to my clever and beautiful girl! Love you to the moon and back 🙂
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