Grandma Ptak’s pink velvet cake (important image)
Prep: 30 min
Cook: 1 hr
For the sponge
600g caster sugar
1 tsp fantastic salt
250g vegetable oil
5 tbsp pink meals colouring
2 tsp vanilla extract
50g cocoa powder
560g plain flour
500g buttermilk or plain yoghurt
2 tsp bicarbonate of soda
2 tsp white vinegar
Butter, for greasing
For the icing
200g unsalted butter, softened
250g cream cheese
750g icing sugar, sifted
1½ tsp vanilla extract
Heat the oven to 150C/300F/fuel 2. Grease and line 2 24cm cake tins.
Make the sponge: in a big bowl, whisk collectively the caster sugar, salt, eggs, oil, meals colouring and vanilla.
In one other massive bowl, sift collectively the cocoa powder, plain flour and cornflour.
Pour the buttermilk or yoghurt right into a jug. In a small bowl, mix the bicarb and vinegar, then stir into the buttermilk.
Whisk 1/2 the flour and cocoa into the egg and sugar combination, then combine in 1/2 the buttermilk. Add the remaining flour and cocoa combination and blend nicely. Finally, add the remaining buttermilk and blend till easy.
Pour the lot into the ready tins and bake till the highest is springy to the contact and a skewer comes out clear – about 1 hour.
Meanwhile, make the icing: within the bowl of a mixer, whip the butter till mild and creamy. Add the cream cheese and beat nicely. Gradually add the icing sugar and beat on a low velocity for 3 minutes. Scrape down the bowl, then add the vanilla and beat for one more 5 minutes. Ice the cooled cake to serve.
From The Violet Bakery Cookbook, by Claire Ptak (Square Peg)
Neapolitan brownie bombe
Prep: 1 hr
Freeze: 6 hrs
Cook: 15 min
2 packs shop-bought brownie combine
150ml vegetable oil or butter
1.4 litres strawberry ice‑cream, softened
1 litre vanilla ice‑cream, softened
500ml chocolate ice‑cream, softened
Heat the oven to 180C/ 350F/fuel 4. Line 2 baking trays with baking paper and line a big bowl with clingfilm.
Mix the brownie combine with the eggs, oil or butter, till simply mixed. Pour the combo into the baking trays and unfold evenly. Bake in accordance with the packet directions, till the brownies are fudgy but agency. Remove and depart to chill.
Once cool, lower 1 trayful in 1/2 lengthwise, then into eight equal rectangles. Leave 4 as they’re, and lower the opposite 4 diagonally into eight triangles. Line the ready bowl with these brownie items, masking the edges and backside, and urgent down firmly, particularly the seams, to create a shell with no gaps.
Scoop the strawberry ice-cream on to the shell and easy with a spatula. Cover with clingfilm and press a medium-sized bowl into the ice-cream, so it rises up the edges and is flush with the highest of the bowl. Freeze for 3 hours.
Unwrap, repeat with the vanilla ice-cream and freeze for one more 2 hours.
Meanwhile, lower a circle into the opposite tin of brownie the diameter of the big bowl.
Uncover the now-frozen vanilla layer, fill with chocolate ice-cream, cowl with the circle of brownie and freeze for 1 hour.
Carefully take away from the freezer and flip on to a serving platter. Leave a few minutes, then take away the bowl and dirt with cocoa powder.
From Tasty: Latest and Greatest by Buzzfeed (Ebury)
Lemon and elderflower drizzle cake
Prep: 25 min
Cook: 20 min
200g butter, very delicate
200g caster sugar, plus 7 tbsp
4 medium eggs, frivolously overwhelmed
200g self-raising flour
2 small lemons, juiced and zested
3 tbsp elderflower cordial
100g full-fat cream cheese
200ml double cream
Edible flowers or sprigs of lemon thyme, and lemon zest, to embellish
Heat the oven to 190C/375F/fuel 5. Lightly grease and line the bases of 2 20cm spherical cake tins with baking paper.
Using an electrical whisk, beat collectively the butter, sugar, eggs, flour and the lemon zest, till utterly easy. Scrape into the ready tins, easy the floor of the desserts to make sure they’re even, then bake for 20 minutes, till a skewer comes out clear.
Remove the desserts from the oven, depart to chill within the tins for 5 minutes, then prove on to a baking sheet. Peel off the baking paper and thoroughly flip the desserts so that they’re domed facet up.
Mix 5 tablespoons of the additional sugar with the lemon juice and 2 tablespoons of elderflower cordial. Use a cocktail persist with prick the cake throughout, then progressively pour the syrup over each desserts and depart to soak in and funky utterly.
For the filling, tip the remaining elderflower cordial right into a bowl, add the cream cheese, then soften with an electrical whisk. Add the cream and a tablespoon of sugar and beat to delicate peaks.
Carefully slide one of many desserts on to a plate – use a palette knife to assist. Spread with many of the cream. Sandwich with the remaining cake and unfold over the remaining cream. Decorate with edible flowers and lemon zest.
Recipe by Rosie Reynolds
Rich chocolate buttermilk cake
Prep: 40 min
Cook: 35 min
For the cake
220g plain flour
400g granulated sugar
90g cocoa powder
1½ tsp baking powder
¾ tsp salt
2 massive eggs
115g butter, melted
1 tbsp vanilla extract
1 cup (240ml sizzling espresso (or 2 tsp prompt espresso dissolved in a mug of boiling water)
For the chocolate filling
200g darkish chocolate (70% cocoa), chopped
240g unsalted butter, softened
4 egg yolks
160g caster sugar, sifted
For the ganache
300ml double cream
140g darkish chocolate (about 52% cocoa solids), chopped
Chocolate curls and
cocoa powder, to embellish
Heat the oven to 180C/350F/fuel 4. Grease and flour (or line) 2 24cm spherical baking tins.
In the bowl of a stand mixer fitted with the paddle attachment, stir collectively the flour, sugar, cocoa, baking powder and salt. Add the eggs, buttermilk, melted butter and vanilla. Beat till easy, stir within the espresso, then divide evenly between the tins, and bake on the center rack of the oven for about 35 minutes. Remove from the oven and depart to chill within the tins for 15 minutes, then on a rack. (Run a butter knife across the edges of every cake. Put a wire cooling rack excessive of every tin and flip the desserts; gently thump on the underside of the tins, till the desserts launch.)
For the filling, soften the chocolate in a heatproof bowl over a saucepan of simmering water, then put aside to chill.
In a big bowl, cream the butter with an electrical mixer for 10 minutes, then beat within the egg yolks and sugar for 5 minutes. Stir 2 spoonfuls into the cooled, melted chocolate, then combine it again into the butter combination, till totally mixed and easy.
For the ganache, deliver the cream to a boil. Put the chocolate in a big bowl, then pour the cream over and stir. Once cooled, beat to delicate peaks.
To assemble, unfold the filling on to at least one cake and sandwich with the opposite. Ice with the ganache. Decorate with chocolate curls, or mud with cocoa powder.
From The Farmette Cookbook by Imen McDonnell (Roost Books)
Prep: 25 min
Cook: 40 min
260g unsalted butter, at room temperature
420g caster sugar
430g plain flour, sifted
1 tbsp baking powder
1 pinch salt
1 tsp vanilla extract
240ml entire milk
30g cocoa powder, sifted
For the buttercream
50g unsalted butter, softened
40g cocoa, sifted
350g icing sugar, sifted
½ tsp vanilla extract
1 pinch sea salt
30ml entire milk
110ml double cream
Heat the oven to 200C/390F/fuel 6. Grease and line 3 15cm spherical cake tins.
Beat the butter and sugar till fluffy. Slowly beat within the eggs till simply blended. Split this batter between 2 bowls. In one other bowl, whisk collectively the flour, baking powder and salt. Split the dry substances between 2 bowls.
Now add 1/2 of one of many bowls of dry substances to one of many bowls of batter and beat collectively. Add the vanilla and 1/2 the milk, then add the remainder of that bowl of dry combine, stir, and put aside.
Take the 2nd bowl of reserved batter, repeat the above steps, including the cocoa to the dry substances.
You ought to now have 2 bowls of blended batter: 1 vanilla, 1 chocolate.
Spoon 3 tablespoons of the vanilla batter into the centre of every cake tin. Add the identical quantity of chocolate batter into the centre of that. Repeat, including to the centre every time.
Bake for about 25–30 minutes, till accomplished, then depart to chill, first within the tins for 10 minutes, then on a wire rack.
For the buttercream, beat the butter for 5 minutes on excessive velocity, then combine within the remaining substances and beat till easy. Spread on the desserts to sandwich collectively, then ice the highest and sides.
From Sweet Tooth, by Lily Vanilli (Canongate)
Pistachio, rose and cardamom cake
Prep: 25 min
Cook: 15 min
For the cake
70g spinach leaves
2 tbsp milk
225g unsalted butter
225g golden caster sugar
225g self-raising flour
70g finely floor pistachios
1 tsp baking powder
1 tsp floor cardamom
4 massive eggs
For the icing
400ml double cream
4 tbsp caster sugar
¾ tsp rose water
1 handful roughly chopped pistachios
1 handful dried rose petals
Heat the oven to 180C/350F/fuel 4. Grease and line 2 24cm spherical cake tins.
Put the spinach in a colander and pour boiling water on high so it wilts. Leave to chill for a minute, then squeeze out all of the water, put the wilted leaves in a blender with the milk and mix to a puree.
Mix all the opposite cake substances with the spinach puree and whisk for 2 minutes, till mild and creamy (you possibly can use a stand mixer). Divide the combo equally between the 2 ready tins and bake for 15 minutes, till a skewer inserted comes out clear. Leave to chill utterly.
In a bowl, whisk the cream with the sugar and rose water, till it types delicate peaks.
Put 1 cake on a plate, then unfold with 1/2 of the cream. Sandwich with the opposite cake, and ice the highest with the remaining cream. Sprinkle the pistachios and rose petals on high and serve.
Recipe by Chetna Makan
• Food styling: Tamara Vos. Prop styling: Anna Wilkins
Claire Ptak, Rosie Reynolds, Imen McDonnell, Lily Vanilli, Chetna Makan, Buzzfeed from theguardian.com