Archive for cake

A: Beam me up, spotty!

Posted in Cakes with tags , , , on July 26, 2008 by gluttondressedaslamb

I made this cake for a friend’s birthday a while back and thoroughly enjoyed the whole process. I’m not too great at decorating or fiddling about with things, thanks to my giant farmer’s hands good for hard manual labour and not much else! YET, the spotted collar came out beautifully! I did need an extra pair of hands to place the collar on the cake but apart from that it was all me. I originally found the recipe here, but since then have actually seen it in an actual cookbook as well (I’m terribly sorry to have forgotten the name of the book, it does annoy me when people don’t cite original sources). If you do go to the website and wonder why my cake looks a lot like magicpantry’s in the comment section, it’s because that’s my comment!


125g butter

125g caster sugar

1 tsp vanilla essence

2 eggs

160g morello cherry jam (any berry jam will do quite nicely, even marmalade!)

40g self-raising flour

125g plain flour (or 165g plain flour and 3 tsp baking powder, just omit the self-raising flour)

1 tsp bicarbonate of soda

60g cocoa powder

185ml buttermilk


  1. Pre-heat oven to 180 oC/gas 4.
  2. Brush a deep 9 inch round cake tin (or 2 similar-sized sandwich tins) with butter.
  3. Line base/sides with parchment.
  4. Beat butter, sugar & vanilla essence together.
  5. Add eggs gradually beating well after each addition
  6. Add jam; beat until smooth.
  7. Fold in sifted flours, soda & cocoa alternately with buttermilk. Stir until smooth.
  8. Pour mixture into prepared tin.
  9. Bake for 40 mins or until skewer comes out clean.
  10. Leave cake in tin for 5 mins until turning onto wire rack
  11. Cool completely before icing.

    Chocolate icing:

    150g white chocolate

    125g butter

    80ml cream

    Combine ingredients in a heavy-based saucepan. Heat over low heat until butter and white chocolate melts, stir then leave to cool to a mud-like consistency. Frost in between cakes and on the top only, or if baking one layer, frost all over.

    Chocolate collar


    40g white chocolate, melted

    80g dark chocolate, melted


    Cut out a rectangular strip of baking paper about 3 cm wider than the height of the cake (including icing) and 2 cm longer than the circumference of the cake.

    Drop dots of melted white chocolate randomly over strip.

    Allow to set, then spread a layer of melted dark chocolate over the entire strip. (Make sure the chocolate has cooled a little so you don’t melt the while chocolate).

    Working quickly, wrap paper, chocolate-side in around the cake. This is where you might need to grow extra hands or yell out for help!

    Hold paper strip in place until the strip holds itself on.

    Put the cake in the fridge until the chocolate collar is set.

    When set, carefully peel away the paper. Take a moment to enjoy your artwork!

    Refrigerate the cake until ready to serve. Just before serving, fill the top of the cake with fresh berries, glaze with melted jam if you like, dust with icing sugar/cocoa and serve!!!

    Note: I imagine you could make a Pollack-isque collar by drizzling the white chocolate across the baking paper in long strokes or if you’re really game, the name of the lucky birthday boy/girl. The possibilities are endless!


    A: Haunted oven/pantry

    Posted in Muffins with tags , , on June 26, 2008 by gluttondressedaslamb

    Botched up a lemon slice BIG TIME a couple nights ago. So much that I was too ashamed to even consider photographing it. Granted, I decided to make it in a new set of tart tins instead of a baking tray, which is what caused the giant leak, which resulted in giant pool of lemon filling on bottom of oven, which resulted in big black gooey mess, which ended up in big old sulk on kitchen floor.

    THEN came the wonderfully moist chocolate cake that I have made over and over again with no trouble, that decided NOT TO RISE!!! Turns out self-raising flour really does expire and the pantry isn’t a rot-free zone like the fridge (because we all know that the fridge is a safe haven from all bacteria and spoilage, and food lasts infinitely in the fridge). Tastes ok but way too dense. 😦

    flat choc cake

    And FINALLY came the buttermilk chocolate cupcakes that just couldn’t quite hackit. Cupcake tins too full, not full enough, all in all they just didn’t look right!

    sunken chocolate muffinoverflowing cupcake

    So I picked out the best of the lot, slapped on some frosting and played with the cat.

    frosted cupcakes

    Try and try again they say!