Lots of people relate a Red Velvet Cake to Valentine’s Day, an engagement or wedding but it’s a wonderful celebration cake any time of the year. It makes quite an entrance with it’s red and white contrast and there are lots of decorating options for you to choose.
White chocolate is always a favourite and any red berries work well. I had freeze dried raspberries which I felt would contrast well with the sweetness of the cream cheese frosting and I crumbled some Flake chocolate over this to complete the decoration.
As I made this recipe in two 8″ sandwich tins, I used the cream cheese frosting both for filling and covering. It’s a lovely light recipe and straightforward to put together.
A coffee cake just always seems to grab everyone’s attention. It’s easy to see why. A well made, full of flavour coffee cake that’s not dry or over sweet is a wonderful thing. I love a bundt tin as I feel it turns every cake into a “something special” cake. Just when you see that circle of deliciousness, it’s really exciting. I’m not saying that the sight of a cake is not exciting, but a bundt just has that something extra but saying that, you can make this cake in any preferred tin or even in a traybake and cut into squares.
It lasts well too which is always a bonus in case you need a fix the next day or even the day after. I’ve added a cinnamon and brown sugar streusel type of topping to this particular cake but you don’t have to. Also I’m a big fan of a coffee icing more than a coffee buttercream icing so this recipe got the coffee icing drizzle but I do have another recipe which uses buttercream which you can see here: https://cozebakes.wordpress.com/2016/02/23/coffee-cake-with-coffee-buttercream-icing/
It’s up to you which you use. Both will work equally well but if you choose the buttercream option, I wouldn’t add the streusel, it would be too much going on in the cake.
When I hear a recipe has peanut butter in it, I tend to leave it as I feel it might taste too strong. Don’t get me wrong, I get a hankering for peanut butter on toast every now and then but maybe it’s those Reese Bites that have turned me off.
I saw this one on a US site and decided to give it a try as it’s gluten free too and a friend had given me a good few very ripe bananas and I just wanted to try something a bit different. I’m glad to say it was a hit and really nice. It freezes well and is perfect with tea or coffee when you want something just a little bit nice 😉
I made this cake in a loaf tin. It’s one of those lovely “stand by” cakes which are great to have for just in case moments or a “I fancy a slice of something nice” moment … you know what I mean. It’s quite dense bake but it’s still moist and full of chocolate yumminess throughout.
A good one to add to your baking repertoire!
I feel this is a really traditional style cake that could have been passed down from one generation to another. Making it in a bundt tin does just lift it to another level. Any cake looks so special in a bundt shape!
The cake itself doesn’t have any butter. It uses vegetable oil so if you leave out the caramel glaze, you can give to dairy free friends.
There’s a lovely simple caramel glaze over this cake but you could just as easily dust it with icing sugar.
This recipe makes a really tasty, soft and delicious cake and if you decided to serve it with vanilla ice cream, well you will be very popular!!
Cheesecakes always seem to be a crowd pleaser. They look so impressive when revealed with the high cream cheese mixture sitting on a buttery base. I’m a fan of the no bake cheesecake. I prefer the texture and taste and they are great to make ahead and keep in the fridge till needed. What’s more, they are so easy to make and yet look so good!
This little beauty just raises the bar a bit with the a secret ingredient which lifts the delicious malty taste to another level. Is there anyone who doesn’t love Maltesers? Anyone?? No, didn’t think so 🙂
This recipe for Blackberry & Apple Loaf Cake is like a pudding as well as a cake as it’s so moist. It feels like a dessert you would have sitting at your granny’s table with the option of some custard or cream on the side. It’s pure comfort and as it’s not particularly sweet, you don’t feel bad having a slice. I simply sprinkled the top with a little icing sugar but you could do a vanilla glaze if you wanted to dress it up a bit.
I’m still struggling with a top oven grill combi as my fan oven is kaput! I’m waiting for a new Neff one to be installed and will hopefully be flying once that’s sorted. It’s a bit of a guessing game with temperatures and tops burning at the minute!!
One word of warning, do NOT remove it from the tin until it’s out of the oven for at least 30 minutes, preferably even 45/50 minutes if you can leave it and do NOT try to cut it for at least another hour or more till it’s completely cooled. It will simply fall apart on you. I know I used capital letters so I’m sort of shouting but it’s that important 😉