Baking not bentoing…

Didn’t have much time last week to make more bentos as I have been more or less baking every other day.  Lots of different reasons to make cake, like delicious British strawberries, meetings at work, visiting colleagues and friends, and of course just because I needed cake!!

Anyway, lots of cakes, so instead of a bento today, just an impression of the cakes made and the process…

The photos are in complete random order, but the cakes I made were:

  • Strawberry cheese cake: chocolate digestives base with a creamcheese/double cream filling topped with fresh strawberries and strawberry jam glaze;
  • A Schwarzwälder inspired Chocolate Sandwich cake, filled with home made cherry jam, smothered in chocolate Ganache and some fresh cherries (the name on top – a colleague- is made with white chocolate but me and the white chocolate icing bag had a bit of a disagreement…hence rather wonky… (the icing bag won by the way…);
  • Chocolate sponge tray bake with feathered/marble icing (as said, the white chocolate icing bag won the battle… so rather messy decorating);
  • Carrot & walnut cupcakes topped with a honey cream cheese frosting – remind me not to make cream cheese frosting when it is 25C and sunny….; and
  • A marmalade tray bake – using home made marmalade, drizzled with orange vanilla icing… This one smelled so gorgeous whilst mixing/baking…I wish I could convey the smell

This week I will be again busy…not with cakes…but a friend is visiting, not sure yet when I will be posting another lunch box…

Meanwhile take care & eat cake 🙂

 

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18 thoughts on “Baking not bentoing…

    • Thanks! Initially I hadn’t planned to make them but I felt the cupcakes looked a bit boring…. It’s simple but effective (plus it immediately shows what cupcake flavour it is 😊)

    • As promised, the recipe – based on Peyton and Byrne
      They make it as a loaf cake but I find it often easier to make it as a tray bake, just bake for 25 minutes instead. I find that you can up the quantity of marmalade in a tray bake easier than in a loaf, as you have less risk of “sinking”..

      Ingredients:
      150 gr butter
      200 gr sugar (half half mixed light brown and castor sugar, I just use whatever I happen to have in the cupboard, even sometimes dark muscovado, just make sure you have at least 100 gr plain castor sugar)
      Finely grated zest of 2 oranges + juice of 1/2 orange (keep rest of the icing)
      3 large eggs
      75 gr Thick cut seville orange marmalade (I use about 100 gr)
      Pinch of salt
      175g self-raising flour, sieved

      Icing:
      150gr icing sugar
      4-6 tblsp orange juice
      optional: scraped seeds of 1/2 vanilla pod or drop of vanilla extract or tblspoon of marmalade jelly

      Method:
      1. Preheat the oven to 180C/Fan Oven 160C/Gas Mark 4. Line a 900g loaf tin or a 23 x 20 cm brownie /tray bake pan/foil with non-stick baking parchment and set aside.
      2. Using a mixer cream the butter, sugar and orange zest together until light and fluffy. Add in the eggs gradually, beating well after each addition. Add the marmalade, orange juice and salt and mix together well to fully incorporate.
      3. Add the sieved flour and fold in to the egg mixture thoroughly to create the cake batter. Spoon into the prepared tin and smooth the surface with a spatula or the back of a metal spoon.
      4. Bake in the preheated oven for approximately 45 minutes (25 minutes if you make a tray bake) until the cake is springy to the touch and a skewer inserted into the middle comes out clean. Do not check on the cake until at half of the baking time have elapsed as the cake is liable to sink in the middle due to the inclusion of the marmalade.
      5. Allow to cool in the tin for 10 minutes and then remove to finish cooling on a wire rack. Once cooled, the cake can be iced.
      Icing:
      6. Mix the icing sugar and orange juice together in a small bowl and then pour evenly over the top of the cooled cake.

      Decoration:
      You could use some thin sugared orange peel strips as decoration, or make little oranges from icing. Sometimes I add a bit of marmalade (jelly) to the icing as well, to give it an extra marmalade kick

      Hope you will enjoy it!

        • Yep, recognise that situation.
          Another easy recipe for using up marmalade is just making sponge puds: I make small individual puds by chopping an apple in largish pieces, put it in a small ramekin and top it with a simple sponge mixture (1 large egg, same weight flour, butter sugar is enough for 2 persons) to which I added a large tbsp of marmalade. Bake for 15 min and serve with some custard or vanilla sauce.

  1. Long time no visit! How are you doing? Yum! Your cakes look delish and isn’t ganache to die for? By the way, check out the Japan Times. They have an article on multi shaped melons!

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