A panoply of (sometimes) lovingly handmade crud.

Tag Archives: frosting

My baking has declined massively over the past few years. The almost weekly bakes of my early twenties have reduced to making cake for my colleagues on my birthday, plus a handful of ad hoc cakes. This year I wasn’t feeling massively inspired. After looking through my ‘recipes’ Pinterest boards and rejecting most of the items, I settled on the Ultimate Vanilla cupcakes from the Cupcake Project, which I was super into about five years ago. I absolutely love their Ultimate Chocolate cupcakes.


I made a couple of changes that, in hindsight, weren’t a success. I replaced a cup of sugar with a cup of these neon giant sugar crystals I picked up a while ago.

Because the batter is very liquid, the sugar dissolved too quickly and did not produce the little neon flecks I had hoped for amongst the black-speckled vanilla cake. I also used coconut oil instead of vegetable, which was fine apart from the fact that I didn’t melt it fully. I knew the batter was too lumpy, but I couldn’t be bothered to get out my hand blender and blitz it. Mistake.

Overall, I probably would give these cupcakes a second chance. While I liked the Ultimate Vanilla Frosting (basically buttercream) from the same site, I don’t think it paired especially well with the UV cupcake. It’s just sweet on sweet. I think you need a bit of a contrasting flavour in there for balance.

My friend Anna gave me some very exciting National Trust spreads for my birthday, and I can see these being incorporated into bakes soon. If only to stop me from eating both jars by the spoonful.


In response to the Great British Bake Off, Biscuiteers have done a series of blog posts containing recipes for classic British biscuits. When I saw their recipe for Party Rings, I cracked. I love Party Rings. They’re possibly my favourite classic-ish biscuit, mainly because I don’t like things like Bourbons, Custard Creams or Rich Teas. For me, they’re a waste of calories. But Party Rings are so sweet and crunchy, and take me back to all the best aspects of childhood birthday parties. There’s  nothing sweeter than nostalgia, except these cookies.

I’m not going to lie, these are Party Ring lookalikes, but not taste-alikes. They don’t have the same crispness as the original. I read somewhere that Party Ring icing contains some special additive that gives it that special texture.

I used Biscuiteers’ vanilla rolled cookie recipe. Although I liked the idea of using golden syrup, I think I prefer the nutty cookie recipe I posted before. I think I overworked the dough slightly as it turned out drier than I’m used to. Also be warned- the recipe states that it yields 24-30 cookies but I got over 40. I might have halved the recipe or frozen some dough if I’d known.

For the icing I used Biscuiteers’ royal icing recipe. I used the egg white version and halved it. Initially I quartered it, but I didn’t feel like I had enough icing for two colours. In hindsight, the quartered recipe would have been enough. I used the pipe and flood technique, where you have the icing at two consistencies.

Watch the consistency of your icing if you use the egg white recipe. My pink icing was a little too viscous, which made the whole icing process rather arduous. Be warned, it took me over five hours to make this batch of biscuits.

You first pipe a barrier to contain the looser icing.

For the classic Party Ring look, you then pipe stripes of flood icing in a contrast colour onto the wet flood icing.

Then drag a toothpick or pin perpendicular to the lines.

I made a little GIF demonstrating the whole process. Sad that WordPress doesn’t support them, it’s pretty hypnotic!

If you like your crafts interspersed with pictures of Serena Williams, my Tumblr could be for you.


These spheroids of chocolatey goodness contain a cheeky salted caramel surprise… sorry, just had to pause to wipe the saliva from my keyboard.

I followed this recipe from Bakerella to the letter to make these delicious treats. Don’t judge me too harshly if you follow the link, hers look much nicer than mine.

Here’s a pic of the baked brownie circles. I matched them by size before filling them with frosting and caramel.

Here’s the homemade caramel I had left over after filling the cookies. You could easily halve Bakerella’s recipe and have plenty of caramel for this recipe.

Ready to pipe my frosting.

You simply pipe a barrier of frosting around each cookie, then fill generously with caramel. I think I was slightly too generous as I had a little caramel leakage. Mmm… caramel leakage.

  


I may have responded overly aggressively to a couple of people who asked whether this was a Valentine’s Day cake. Maybe I was asking for it by daring to make something red in February, but people need to know that I don’t do VD. It is the reason that I have had to call about ten restaurants to get a reservation on my birthday. I still don’t have the reservation, and the core of bitterness buried deep within my heart only grows bitterer. Or something.
Here’s the cake money shot.

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Yep.
I’m not going to post the recipe today. I will say that the cake was extremely well received and I was the most popular person in the office for a day. People are so fickle when they’re hungry. I really liked the combination of flavours and the cheesecake in the middle gave the cake a delicious velvety texture.

I found it via Pinterest here, though I think this is the original post.

Although the cake looked and tasted pretty good, I wasn’t entirely happy with the actual cake part. It was a bit dry and not as red as I would have hoped. The layers also didn’t stick together well, so it was difficult to cut and take nice pictures.

I’ve got a hypothesis about this matter. I think it’s the European Union. No, I haven’t turned into a frenzied Daily Mail reader in my age and decrepitude. I think that you’re not allowed the same crazy food colourings in the EU as you get in the States. Even though I put in the suggested 1/4 cup (1.5 bottles!) of red colouring, the cake just wasn’t red enough. I added additional quarter teaspoons of red paste colouring until it began to look redder, but I do think it left the cake with a more chemical taste than it ought to have had. I tried making red velvet cupcakes for my birthday four years ago and I had the same problem. At the time, I thought it was the recipe, but now I’m not sure. Have any English bakers had the same problem?

I’m also having a minor ongoing issue with my cream cheese frosting. I realised that part of the problem was that I use 300g tubs of cream cheese rather than the standard 250g, which was part of the reason it was coming out too soft. I’m now wondering if the generic soft cheese I use is part of the difficulty. Next time Philadelphia is on sale, I may experiment.

There are recipes for red velvet that use beetroot and raspberry juice to colour the cake rather than chemicals, and I think I’ll try one of these next time. Here are some process shots of the cake if you’re interested.

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Here is the middle layer of baked cheesecake. This was my first attempt at baked cheesecake and I really liked it. I was quite lucky though as I was a bit cavalier with the foil and only narrowly avoided having loads of water leak into it from the bain marie.

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Even though I made the cake and cheesecake in pans of the same size, I had to trim down the cheesecake. While the cake layers shrink a little after baking, the cheesecake layer spread. It’s very easy and quick to do, though.

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This is the crumb coat. I refrigerated the cake for about an hour at this stage, before putting the final layer of frosting on.

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These pumpkin cupcakes turned out to be a great way to use up the pumpkin I had left over from my previous Halloween baking exploits. The pumpkin makes the cupcakes nice and moist with a hint of spice, and the cream cheese frosting adds a great tang (as well as a second hit of sugar). Again, I think they would be much improved  by a few nuts.
I don’t have any great pictures of these. Because the frosting was a bit loose, I decorated them at work, where there is no natural light.
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Ingredients

Makes 12 cupcakes

  • 1 1/2 cups plain flour
  • 1tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1/4tsp ground ginger
  • 2/3cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup light olive oil or butter
  • 2 large egs
  • 3/4 cup pumpkin puree
  • 1tsp vanilla extract
  • 1/2 cup chopped nuts such as pecans (optional)

For the frosting

  • 8oz cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 2 3/4 cups icing sugar (I used muscavado icing sugar)
  • 1/2 tsp vanilla extract

This will leave you with some leftover frosting. I made my frosting with about 3/4 of the ingredients stated but it came out a bit loose and I’m not sure why.

Method

1. Preheat oven to 180C/350F

2. In a large bowl, cream both types of sugar and your butter or oil, until well combined.

3. Add the eggs one at a time, beating in between

4. Add pumpkin and vanilla

5. Slowly sift in the dry ingredients (including spices), continuing to mix between additions.

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6. Check out the autumnal beauty.
7. Divide the batter into a lined 12 hole muffin tin

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8. Bake in your preheated oven for 16-24 minutes, until a cake passes the toothpick test.

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9. Transfer to a wire rack to cool. Meanwhile, make your frosting. Cream together the butter and cream cheese until smooth. I used an electric hand mixer.
10. Mix in the vanilla and then the icing sugar until thick and smooth. If the frosting is a bit slack, chill in the fridge while your cupcakes cool.
11. Once the cupcakes are cool, pipe or spoon on your frosting. Combine them any way you like, I don’t judge.

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These cupcakes were for one of my oldest friends whose dearest wish on her 27th birthday was a cake mountain. I’m pleased with my contribution. These were like the foothills. I know she loves white chocolate, hence the frosting. The crazy sweetness of the frosting is tempered by the rich darkness of the cakes. And glitter. Shiny shiny green glitter to remind us of the time we visited the Leprechaun Museum in Dublin. 20140330-223845.jpg

Pots of delicious gold.

I used my go-to chocolate cupcake recipe, which I halved because I knew there was a strong likelihood that there would be way too much cake at the party. I’ll give the full recipe, which makes 20 cupcakes. I also halved the frosting recipe, and ended up with enough frosting for 8 cupcakes. Again, I’ll give the full recipe. There aren’t many process pictures today because I was baking at night. Check out this earlier post for more pics. Frosting recipe adapted from here.

Ingredients

For the cupcakes

1/4 cup (2 oz) butter, at room temperature

1 cup (7 oz) sugar 2oz (60g) of your favourite chocolate

2 eggs, at room temperature

2 egg yolks, at room temperature

1/2 cup + 1 tablespoon (4 1/2 fl oz) oil. I used walnut.

2 tsp vanilla extract

1/3 cup (3oz) full-fat sour cream*

1 cup (5 oz) plain flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup (2 oz) cocoa powder

1/2 cup (4 fl oz) room temperature coffee, water or a mixture

*I substituted Greek yoghurt as I didn’t have sour cream. It was okay, but I think the sour cream gives a more moist result, probably due to its higher fat content

For the frosting

6oz (170g) white chocolate, melted and slightly cooled

1 cup (230g) butter, at room temperature

2 cups (240g) icing sugar

¼ cup (60ml) double cream. I substituted milk, but cream gives a better frosting.

1 teaspoon vanilla extract

¼ teaspoon salt (to taste, be careful if you use salted butter)

Method

  1. Line a muffin tin with paper liners and preheat your oven to 180C (170 fan)
  2. Melt the chocolate. A minute in the microwave should do.
  3. Mix the butter and sugar in a large bowl until well combined. The mixture should resemble wet sand.
  4. Once the chocolate is cool enough to touch, add to the butter and sugar and mix until combined.
  5. Add the eggs and yolks one at a time, beating between each addition.
  6. Add the oil, vanilla and sour cream and mix until combined.
  7. Sift the dry ingredients together into a separate bowl. Add to the wet ingredients in three batches, mixing between each addition.
  8. Add the water or coffee and mix until smooth.
  9. Divide the batter among your paper liners, filling each 2/3 of the way up. 1/3 cup of batter is about right.
  10. Bake for 14-20 minutes, until they pass the toothpick test
  11. Remove from pan immediately to cool on a wire rack. Leave to cool completely before frosting.

Make the frosting

  1. Melt the white chocolate and leave to cool.
  2. In a medium bowl, beat the butter for 1 minute until smooth. I made this frosting by hand with a wooden spoon and it came out really well. However, a hand or stand mixer may have given a slightly smoother result.
  3. Add the icing sugar about 1/2 a cup at a time and mix until smooth after each addition.
  4. Stir in the cooled white chocolate and then beat until creamy.
  5. Add the vanilla extract and salt, to taste.
  6. Add in the cream. If using milk, add slowly and stop when the frosting reaches the consistency you want.
  7. Beat until smooth.
  8. Spoon or pipe onto your cooled cupcakes. My trusty Wilton 1M tip has got a bit bent so the piping wasn’t as gorgeous as normal. Treat your piping tips with gentle loving care, peeps!

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I am a lifelong loather of the courgette (too slimy) but I bloomin’ love this light, moist , nutty chocolate cake. It’s made with olive oil rather than my usual butter as well, so much lower in saturated fat if you care about that sort if thing. Of course you could omit the nuts if you like. I think they help disguise the courgette- with them, you’d never guess this cake’s veggie little secret.
This cake is delicious smothered in ganache as below, or in this chocolate frosting. I had some left over from the cupcakes, so frugal and delicious.

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Pointillist Siamese cat optional
Ingredients

    • 175ml olive oil (any kind is fine)
    • 325g golden caster sugar
    • 3 eggs
    • 2tsp vanilla extract
    • 500ml grated courgette**
    • 350g self-raising flour
    • 50g cocoa powder
    • 1tsp mixed spice
    • 140g hazelnuts, chopped

For the ganache

  • 200g dark chocolate, chopped
  • 100ml double cream

**Measure by volume. This is 2 small-medium courgettes (about 350g by weight). I give the grated courgette a gentle squeeze, then pack it lightly into the measuring jug. The recipe is quite forgiving +/- about 100 ml but be careful if you use extra courgette- the cake will take much longer to bake.

Makes 1 (very large) 20cm cake or about 20 cupcakes

Method

  1. Preheat oven to 180C (160C fan). Lightly grease a 20cm cake tin (I always use springform)
  2. Toast hazelnuts in the oven as it heats for around 10 mins, until they start to smell nutty and take on a golden colour. Watch them carefully from 10 mins as they can burn easily.
  3. In a large bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette.
  4. Add the dry ingredients and mix until just combined.
  5. Add the hazelnuts, chopped. You will end up with a thick batter that will dome up well.
  6. Bake for 60-80mins, until the cake passes the knife test.

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Leave to cool completely on a wire rack. Don’t worry if the top looks a bit funky, it’ll be covered. Meanwhile, make your frosting or ganache.

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For the ganache, scald the cream in a small saucepan, remove from the heat, fold in your finely chopped chocolate and stir until smooth, glossy and irresistible.

Here is the cake with frosting, but without cat chasing mice motif.

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No cracks in sight.
This recipe also works really well as a cupcake.

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Yes, I know Christmas was a month ago. Don’t judge me.


These are deliciously moist chocolate cupcakes topped with chocolate cream cheese frosting. I adapted the recipes from The Cupcake Project, a site that I recently discovered. The cake is based on their Ultimate Chocolate Cupcake and the recipe went through several incarnations test-baked and then rated by a team of secret cake scientists in a bunker somewhere. I would say they’re the nicest chocolate cupcakes I’ve ever made, not that I’ve made many.

I’d make this recipe again, though. Like many American recipes, these cakes contain oil. I have an issue with putting oil in my cakes since, as a rule, I don’t bake with ingredients that I wouldn’t eat. E.g. I would eat olive oil in a dressing so I would bake with it. But I wouldn’t eat sunflower oil, so I wouldn’t put it in cake. I’ve heard that oil is the secret to light and fluffy cupcakes, so I decided to try it. My compromise was to use walnut oil, which was expensive, but a product that I would be prepared to eat. I originally wanted to use coconut oil but it was prohibitively expensive- £20/litre in my nearest supermarket. How??? It was organic and virgin, but I’m prepared to have sluttier oil if it means I don’t have to sell a kidney to fund it.

Anyway, here’s the food porn.

Shiny glitter

Check out the shine on that glitter. Oh yeah.

Ingredients

For the cakes

These quantities should yield 20 cupcakes.

  • 1/4 cup (2 oz) butter, at room temperature
  • 1 cup (7 oz) sugar
  • 2oz (60g) of your favourite chocolate
  • 2 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1/2 cup + 1 tablespoon (4 1/2 fl oz) oil. I used walnut, which worked nicely*
  • 2 tsp vanilla extract
  • 1/3 cup (3oz) full-fat sour cream
  • 1 cup (5 oz) plain flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup (2 oz) cocoa powder
  • 1/2 cup (4 fl oz) room temperature coffee, water or a mixture

*The comments on this recipe note that they rise well in the oven, but then sink as they cool. I found this too. The taste and texture is still great, but it means they look a bit sad without frosting. Someone suggested that butter rather than oil might provide a more stable cupcake. I don’t know about the food science behind that suggestion but I’m going to test this theory next time I bake these.

Update: I made these again subbing an extra 1/4 cup of butter for 1/4 cup of oil. Results were inconclusive, I think it helped them stay risen a bit but there was still some shrinkage.

For the frosting

  • 8 oz (2/3 cup) cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 3 cups icing sugar (less if you’re not piping)
  • 1/2 cup cocoa powder

Method

  1. Line a muffin tin with paper liners and preheat your oven to 180C (170 fan)
  2. Melt the chocolate. A minute in the microwave should do.
  3. Mix the butter and sugar in a large bowl until well combined. The mixture should resemble wet sand.
  4. Butter and sugar
  5. Once the chocolate is cool enough to touch, add to the butter and sugar and mix until combined.
  6. Add the eggs and yolks one at a time, beating between each addition.
  7. Add the oil, vanilla and sour cream and mix until combined.
  8. Sift the dry ingredients together into a separate bowl. Add to the wet ingredients in three batches, mixing between each addition.
  9. Add the water or coffee and mix until smooth.
  10. Divide the batter among your paper liners, filling each 2/3 of the way up. I found that 1/3 cup of batter was about right.
  11. Three liners w batter
  12. Bake for 14-20 minutes, until they pass the toothpick test.
  13. Remove from pan immediately to cool on a wire rack.
  14. Hot from ovenCupcakes on cooling rack sunken
  15. You can see how much the cupcakes sank. I think my second batch, which I removed from the pan more quickly due to not taking a photo, sank slightly less. I may have imagined this, but I still recommend getting them out of the pan straight away.
  16. Leave to cool completely before frosting.
  17. For the frosting, blend the butter and cream cheese until smooth.
  18. Add a cup of icing sugar and incorporate.
  19. Add the cocoa powder and incorporate.
  20. Add the remaining icing sugar until the frosting reaches your desired consistency.
  21. Frosting
  22. Pipe onto cooled cupcakes. I used my Wilton 2D (rose) tip as I wasn’t sure how it would look swirled. I think it looked good. Any large tip (shout out 1M) seems to make the frosting look snazzy.
  23. PipingFrosted

Om nom nom. These cakes have wonderful chocolate flavour and stay moist and light for at least three days stored in the fridge. I was worried the frosting might be chocolate overkill (like drinking hot chocolate with a brownie) but it really wasn’t. I thought the frosting would be reminiscent of choccy Philly but I found that I couldn’t really taste the cream cheese. I don’t think the barbecue crowd who ate them would have guessed my cheesy secret.


This is a really nice basic recipe that yields fluffy, tasty cupcakes with buttercream frosting that complements them nicely. I went a step further and added a layer of chocolate ganache, just because I was in the mood for some slightly fancier cake decorating. Here’s the finished article

With a cherry on top

Again this is style of decoration was inspired by Bakerella, who has a lot of very cute ideas. The cupcake and frosting recipes are adapted from A Zombie Ate My Cupcake, which is such a great baking book that it once made me miss my stop on the Underground.

Ingredients

For the cupcakes

  • 1&2/3cups plan flour, sifted (twice if you can be bothered)
  • pinch salt
  • 2tsp baking powder
  • 1 cup caster sugar
  • 1/2 cup butter (if salted, only use a small pinch of extra salt) at room temperature, cut into cubes
  • 2 large eggs at room temperature
  • 1/2 cup full milk
  • 2tsp vanilla extract

For the frosting

  • 1/4 cup butter, at room temp
  • 2tbsp full milk
  • 1tsp vanilla extract
  • 2 cups icing sugar
  • 2tbsp double cream

For the ganache

  • 100g chocolate (70% cocoa)
  • 1/2 cup (125ml) double cream

Method

  1. Preheat the oven to 180C. Line a 16-hole tin with paper cases.
  2. Put flour, salt and baking powder into a medium bowl and add the sugar.
  3. Add the cubes of butter, distributing them evenly around the dry ingredients.
  4. Blend with a hand mixer, starting on slow and increasing the speed, until well incorporated.1 Butter and sugar
  5. Add the eggs one at a time, beating after each addition.
  6. 2 Batter
  7. Combine milk and vanilla, then add to the batter in three parts, mixing well after each addition.
  8. Divide the batter between the paper cases. If you want to decorate as above, only fill each case just under half way (you may well have enough batter for more cupcakes) as they will rise a lot. Otherwise, add enough mix that they are about 3/4 full.Batter in cases
  9. Bake for around 15 mins, until they pass the toothpick test.
  10. Baked
  11. Cool in the pan for a few minutes, then transfer to a wire rack to cool to room temperature before decorating.

For the ganache

If you decide to do the ganache:

  1. Chop your chocolate up really small and put into a heatproof bowl. Don’t be lazy at this stage (I have made this mistake many times, to my shame) or you’ll end up with lumpy ganache that is impossible to fix.
  2. Chopped choc
  3. Heat the cream in a small saucepan over a medium heat until just comes to a boil.
  4. Pour over the chopped chocolate, leave for a few seconds and then stir until smooth.
  5. Ganache

For the frosting

  1. In a medium bowl, beat the butter with an electric/hand mixer until smooth.
  2. Add milk, vanilla, cream and two thirds of the sugar. Blend until smooth.
  3. Slowly add the remaining sugar until you reach your desired consistency and the frosting is smooth.

To decorate as above, fill the cupcake liner with ganache until it reaches the edge. It doesn’t matter if the middle of the cupcake pokes through the ganache as that’ll be covered with frosting.

With ganache

Using a large flower tip nozzle (e.g. Wilton 2D), pile on frosting until it resembles whipped cream.

With frosting

Add a spherical red sweet or cherry, sprinkles and a paper straw if you are sad.


I’ve had the baking bug for a while so was glad when a work event required a cake. I still had some coconut frosting from the Pina Colada cake I made a while ago and coconut is generally one of my favourite foodstuffs on earth, so the time seemed right to try out a cake. When I think of coconut, I always remember the stupid old Bounty ads where a coconut falls from a tree and is perfectly bisected by a conveniently placed rock. Incidentally, I’m pretty sure that scene is impossible as the coconut shown is a dried brown one that wouldn’t be in a tree anyway. Anyway, back to the cake. Here ’tis.

With mini Bounty

Topped with a mini Bounty (because someone had brought in Celebrations). This is a coconut sponge filled with chocolate ganache and topped with coconut (and caramel, by accident) frosting. I used a Nigella recipe from this lovely blog as the base. The cake was really nice, quite balanced and generally well received by all present. However, the dark chocolate ganache was a bit too classy to recreate the flavour of a Bounty bar. I’d say for a truer flavour you should use 40-60% chocolate rather than 70%, which I went for.

Ingredients

For the cake

  • 225g butter, softened
  • 225g caster sugar
  • 1/2 tsp vanilla extract
  • 4 eggs
  • 200g self-raising flour
  • 25g cornflour
  • 1/2 tsp baking powder
  • 50g desiccated coconut
  • 150ml milk (I used Kallo Dairy Free, which is a milk substitute derived from coconuts)

For the filling

  • 100g white chocolate
  • 1/3 cup cream
  • 150g good-quality dark chocolate (about 50% for a Bountier taste, 70% for something a little more sophisticated)
  • 3/4 cup double cream

For the frosting

  • 3oz cream cheese
  • 1/4 cup butter
  • 2tbsp coconut cream
  • 3-6 cups icing sugar
  • A couple of large handfuls of desiccated coconut

Method

  1. Make sure your ingredients are at room temperature before you start. Get everything out of the fridge at least half an hour before you start.
  2. Boil the milk and pour over the desiccated coconut. Leave to cool.
  3. Grease two 20cm (8in) springform cake tins and line the bottoms with baking parchment.
  4. Preheat oven to 180C (160 fan)
  5. In a large bowl, cream the butter and sugar until light and fluffy (about 1min with a hand blender)
  6. Mix in the vanilla until well combined
  7. Add the eggs one at a time and mix until thoroughly incorporated, adding a heaped spoonful of flour between each addition.
  8. Add the remaining dry ingredients and mix well.
  9. Give the coconut/milk mix a good stir, then add and stir through.
  10. Batter
  11. Divide the batter between your prepared cake tins, making a dip in the centre to try and ensure a more level top, then bake for 20-30mins until the cake passes the skewer test.
  12. One cooked cake in tin
  13. Leave to cool in the tins for 10mins, then turn out onto a wire rack to cool completely. I turn them upside-down, again to try and get the tops a bit more level.
  14. Two cakes on rack
  15. Prepare the ganache. I started with the white. Finely chop the white chocolate and put into a heatproof bowl. Don’t be lazy on this stage- if the chunks of chocolate are too large, they won’t melt and you’ll be in for a world of pain.
  16. Bring the 1/3 cup cream to the boil in a small saucepan. Immediately pour over the white chocolate and leave to stand for a minute.
  17. Slowly stir (with a silicon spatula, if you have one) until thoroughly combined.
  18. White ganache
  19. Do the same (in a separate bowl) with the dark chocolate.
  20. Once your cakes are completely cool, carefully cut them in half horizontally with a sharp knife or one of those clever cutting deelies that ensures you don’t make a hash of it. As you will see from my pics, I only halved one of my cakes as the other was too uneven for me to risk it.
  21. Place one of the bottom halves of cake on your serving platter, cut side up.
  22. Spoon a 2cmish annulus of white chocolate ganache around the edge of the cake. This will prevent the dark ganache from bleeding into your frosting. White chocolate and coconut is also a wonderful combination.
  23. Fill the centre with 1/3 of your dark chocolate ganache. I think it would be nice to have a couple of concentric rings of white and dark ganache as the two flavours are just lovely.
  24. Ganaches on cake
  25. Place your next layer of cake on top and repeat.
  26. Repeat again.
  27. Make up your frosting. Blend the cheese and butter together until smooth. Add icing sugar about 1 cup at a time until you have a thick, spreadable consistency. Thoroughly stir in the coconut cream. If it thins your frosting too much, add a little more sugar. Spread over the whole cake.
  28. One layer of frosting
  29. Top with the desiccated coconut.
  30. With coconut
  31. Decorate with little Bounties, or reserve a couple of tablespoons of dark ganache and make little truffle decorations in the shape of coconuts.

Cut cake

I was so excited that I even (unconsciously) matched my outfit to the cake.

Dress