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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Fairy Gingerbread House

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This is my gingerbread house.

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It’s the second time that I venture myself in doing a gingerbread house ……and there might be a good few years until I get myself into doing one again. Why? Because it’s not as simple and straightforward as it seems, at least not for me, I will admit.

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I was searching for a good recipe with good reviews and feedbacks and I thought I found the right one, but in the end it prove me wrong. It didn’t work for me. I mean, don’t get me wrong it is delicious, tasted very good, but it’s way too soft to hold a house. And, let me tell you my friend, you need a hard base to build a house, whilst my gingerbread recipe was soft and I did struggle a lot. A whole lot, and I even had to ask my husband to help. Eventually, we put the house together, but I happily said yes to the kids when they asked permission to get inside with their hands to demolish it for eating.

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Well, at least it was delicious 🙂 And, let’s not forget, that I loved, LOVED decorating it with fondant, all the pretty little details, to make an enchanted Fairy House opposed to a regular candy gingerbread house.

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Matcha Green Tea and Coconut Cream Cheese Cake

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This was my second cake to take to our “cake tasting meeting” I mentioned in my previous post (White Truffle Chocolate Cake). Although we were only supposed to bring one cake each, I made two, and this Matcha cake was my  +1 simply because I wanted the girls to taste it.

I think of this cake as unusual, unconventional, nontraditional, and weird even, but lovely at the same time. I like it, and I was very curious how other would comment on it and wanted to see the overall reviews. There were a few “hm…, and oh, that’s interesting…, and hm….hmmm very smooth…, and even disgust from someone else. Fair enough. I think you either love it, or hate it. Me?  I love it, and will make it again for sure!

 

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First time I made this Matcha cheesecake back in January  (Matcha Green Tea Mini Cheesecakes with Double Chocolate Oreos and Coconut Cream Cheese). This time instead of individual mini cheesecakes, I made one large for the girls. I used the same recipe, but now I used normal size chocolate Oreos with chocolate cream filling.

 

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Ingredients: 

-200 gr double chocolate oreos
-50 gr melted butter
-500 gr Mascarpone cream cheese
-thick coconut cream (I used the Natco coconut milk, and I only used the thick cream from the upper half of the can, so I didn’t mixed it)
-200 ml double cream
-powder sugar (maybe 2 Tbsp, but depends on your personal taste- my cake was not very sweet)
-1 Tbsp Matcha powder
crushed Oreos (optional, but I wanted to have a “dirty” effect, and also the Oreo crumbs tasted good in the cream)
Method:
1. Crush the Oreos, with the filling left in them, then mix it with the melted butter.
2. Divide evenly in the cheesecake pan, then press down firmly. Put in the fridge for about 1 hour.
3. In a mixing bowl, mix the Mascarpone with powder sugar, matcha powder, coconut cream and double cream. Finally stir in the Oreo crumbs.
4. Divide evenly on top of the firm biscuit base, smooth the top, then put back in the fridge for overnight.
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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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Nostalgia – Time travelling to the past

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I got a few vintage crochet lace mats and doilies from my mother which she got from my grandmother, which she got from my great grandmother, who made them…..yeah, we’re talking about old stuff here, very old! And beautiful 🙂

 

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When I saw them, I knew I have to use them as a background for a batch of shabby chick cupcakes. I’m not all into this vintage design, but sometimes it feels good and relaxing to go through old black & white family photos, remembering our dear relatives who were around when we were kids, and those who we never met but we were told countless stories about.

 

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Here is my great grandmother, standing in a white dress on the right of the framed photo. She died before I was born at the age of 82. She was 16 when she posed for this photograph….I never knew her, but I know she was the mother of my dear grandfather, and I LOVED her, and I treasure her photograph, which is in fact my absolute favourite of all the old family photos we have. The photo was taken in 1906, and every time I look at it, makes me wonder about that particular day….what was she thinking, how did she spent the rest of her day, how was she feeling, did she ever imagined that one day her photo will end up in her great granddaughter’s wall who she will never meet, but will think the world of her nonetheless….

 

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No recipe here today guys. I only baked these for the sake of remembering and reflecting on the old times.

Very therapeutic 🙂

 

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Tweet Tweet Little Bird -3rd Birthday Party

 

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My little one turns 3 within a week and we invited her closest friends to celebrate her birthday this last Saturday. They were little, they were sweet, they were chit-chatting, tweeting just like little birds, a delight to have them in the house for a couple of hours.
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We made small bird houses from cardboard paper and little fluffy birds from pompoms and colourful feathers. I found a free bird house template online which worked perfectly and was just the right size. The only fault is that there was no roof top to this template but was no trouble to make one. I made like 20 little bird houses to hang on our decorative tree before the party. During this activity we were listening to real bird songs which made us feel like we are in the middle of an enchanted forest with lots and lots of species of birds.
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After this the girls had a snack and we cut the birthday cake at the end as well.
I tried to make everything to resemble the birthday theme. Made white chocolate cookies in shape of birds and No.3. This time I iced the cookies with royal icing. It is much easier to work on cookies with royal icing than last time when I used a different icing (sugar and milk), and the final result is pretty but when it comes to eat these cookies, I think that royal icing is a bit too hard.
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My Mum is visiting as at the moment, so she and my older daughter joined me to make the little wafer bird houses. It was much fun to do them. I even tried to draw faces with edible ink on the tiny jelly bean birds, but I gave up eventually 🙂 We glued the wafer pieces together with melted white candy chocolate.
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Speaking of candy melts, I made each girl a chocolate flower and wrapped them individually in little cellophane bags. We gave them the chocolate flowers before they left home together with their party bags.
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We served small ham and cheese sandwiches, sweetcorn, tiny bite size pastry canapeés filled with tuna, salted hula hops -just to have something savory along the sweet deserts.
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Finally they had vanilla cupcakes with white chocolate cream, topped with cute birds cupcake toppers, and the chocolate birthday cake.
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The cake first had a layer of marzipan, then white fondant, covered all around with various colours, styles and size of tiny bird houses, which I made from fondant. I absolutely loved making them.
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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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