I’m late to the bandwagon for these, but I finally got around to trying to make some cakesicles this weekend.
I bought the mould a week ago and decided to put chocolate in the moulds, cake mix in there, then seal with chocolate before taking out of the mould. I found that some of the cakesicles were too delicate and cracked as I tried to remove them. Next time I’m going to use the moulds to form the cake, then dip them in chocolate instead.
Still in the moulds
As well as dark chocolate coated salted caramel, I made some white chocolate coated strawberry vanilla ones too.
White chocolate – strawberry & vanilla
For a first attempt I’m quite happy with how they went. I intend to make some to go with my mum’s 60th birthday cake next month, so watch this space for more!
My niece turned 4 at the start of January and her request was for a “Colourful rainbow” cake. I asked if she wanted the inside to be the same, and the response was “purple and yellow”.
I clearly do as I am told!
insides of the cakea nicer shot of the cake with candles on top
Some friends got married this week and were having a simple service with “no fuss”. I wanted to make a fuss so I made them this small wedding cake. It’s a basic vanilla / strawberry jam on the inside with vanilla buttercream too.
I used Wilton Whitest White to get the icing colour right, and sprayed a pearl spray on at the end to give it the shiny finish.
The flowers were just artificial ones to finish it off.
My favourite background
For my birthday last year, I was given a photo box thing to take photos in, but I’m lazy and so had rarely used it. I decided to use it for some shots of this cake.
Another bake this month was this “Mini” cake for my Grandma’s 80th Birthday. We made a hamper for her full of nice things, and the cake was a small addition.
It’s just vanilla cake, with jam and vanilla buttercream. The daffodils are fake.
I had big intentions to get some Christmas baking done this year. I’d bought loads of Christmas sprinkles and cake toppers, but ended up with very little time due to other commitments (parties, meeting friends, more baking!)
I did however manage to bake and decorate some Sugar Cookies which I brought to work for colleagues.
We have a big garden and last year my husband started to grow our own vegetables. This year it seems that the courgettes are taking over & growing into giants so I have been trying to find recipes to use them all up.
The bottom one would usually be considered a “large” courgette – just to give an idea of the size of them
Last year, I used a recipe from Shugary Sweets for a Chocolate Courgette Cake. I decided to do this again this year to use up one of the behemoth vegetables!
As I was making the cake, I realised I didn’t have the full amount of cocoa powder in my store cupboards (I ALWAYS have this in so no idea how that escaped me). I tried to make do with some ginger chocolate morsels from Hotel Chocolat, but it wasn’t quite right so was slightly less chocolaty than the last time I made this.
Also, I should have let it cool in the pan a bit more. Due to the moistness of the cake, it didn’t hold shape when I turned it out.
It was a bit moist when I removed it from the pan
Inside of the cake
I had spare batter too, so I made some cupcake sized cakes too
