Welcome to our first 'SWEET THING' post!
I would like to start by introducing you to my friend 'The Cake Bomber'.
I love this name! To me it conjures up an image of cup cakes being hurled from behind a bush like hand grenades...fantastic!!
The Cake Bomber is in fact not a 'cake bomber' but a clothing designer who decided one day to turn her amazing design talents into designing and making cakes! Lucky for me I was working with her at the time and me and the rest of the team became guinea pigs! :-)
So, after the last two years 'The Cake Bomber' has gained quite a following and needless to say is one of the more popular girls in the class!...Unfortunately for me I have moved on and 'cake' hasn't been such a regular feature in my life...until now!!
You can have a look at some more of this talented ladies work
at Cake-Bomb and keep watching this space for more lovely cakey treats!
As love is in the air we are starting off with a romantic Valentine's Day 'cake in a jar'... here goes...
* TIP : click on the picture to enlarge!
THE CAKE:
1. Add the flour, sugar, baking powder, salt and butter to a bowl you can use either an electric mixer like the one in the picture or a hand mixer works just as well.
Beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and continue to beat.
2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue to beat until the mixture is smooth. Do not over mix.
3. Add the mixture into the jars be careful not to over fill, a good tip is to use an ice cream scoop as a measure.
4. Bake in the preheated oven for 25–30 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave to stand until completely cold, while they are cooling you can now start making your sweet meringue butter cream.
SWEET MERINGUE BUTTER CREAM
5. Add the egg whites and brown sugar into a clean bowl and simmer over a pot of water (not boiling), whisking constantly but gently until the sugar has completely dissolved and the egg whites are hot, about 5 minutes if you used room temperature egg whites.
6. Begin to whip until the meringue is thick and glossy (this can take up to 10 minutes or so). With clean attachments on your mixer and on a low speed, add softened butter in chunks and mix until it has reached a silky smooth texture (if it curdles, keep mixing on medium-low and it will come back to smooth). IT IS IMPORTANT NOT TO ADD THE BUTTER TO THE WARM MERINGUE).
7. Now add in the vanilla extract and colouring if you choose.
8. You can now start to decorate your cakes... Start by piping on the butter cream.
(..... INSIDE A CAKE BOMBER'S KITCHEN!!!.....)
(.....DAMAGE COULD BE DONE WITH THOSE THINGS!.....) :-)
9. And then for the sprinkles...
10. And Finally you can decorate the jars...here's what we did...
The perfect Valentine gift!
Don't forget to check out Cake-Bomb !
We hope you have enjoyed this post and let us know how you get on! X
Our recipe has been adapted and taken from...
This cake recipe is taken from : The Hummingbird Bakery Cookbook by Tarek Malouf.
The sweet meringue butter cream is taken from : Sweetapolita
