Well, second stage of our anniversary cake done. Managed to marzipan the whole thing without a hick up. I am really pleased and I’m looking forward to doing the icing.
My friend Linds from Pixie Hall (yummy hand made chocs) told me to use corn flour for the rolling out, very good idea!
As some may know, we are heading for our 25th wedding Anniversary. We have decided to have a little celebration, so a cake is what is required! I found a very good recipe from the Pink Whisk . A lovely cake but the timings are way out for my cooker, it took considerably longer and alot of checking to get it right but I think it’s worth it.
I’ve wrapped it up in a layer of greaseproof paper and a layer of foil to mature and then Icing….well thats a whole other big deal….anyone with icing tips? 🙂
As we are having a weeks break from work I decided to make us a lovely chocolate cake, usually made for special occasions, particularly for Keith’s birthday!
Mmmmm……it’s very nice
2 greased and lined sandwich tins
60z white flour (I use organic white spelt)
3 large tbs cocoa ( if you’re in the UK, Morrisons organic is lovely)
60z marg (I use dairy free spread)
6oz caster sugar (I always use unrefined)
3 free range eggs
1tsp baking powder
Walnuts, choc buttons or anything to decorate
Pre-heat oven 200C (gas 6).
With a wooden spoon cream marg and sugar together until creamy, then add one egg at a time with a little flour and mix well. Sift in flour, cocoa, and baking powder iinto bowl and fold in with a metal spoon.
Divide between the two spnge tins and bake for 20-25mins
8oz icing sugar
Cream together in separate bowl and once cake is cool use half to fill the middle and half to smother on the top. Then decorate!
Things have been busy, busy, busy, here in the Osborn house hold but my blogging should be back on track very soon.
It was Keith’s birthday on Sunday and that is always a chocolate cake occasion!
This was his 49th birthday so next year I think it will have to be a triple decker chocolate cake!
Just finished off christmassy things…
truffles for us and to go with some Chrissy pressies….
and our Christmas fruit cake, we prefer something a little lighter than the traditional one ……and so I hope all of you have the best Christmas ever and a very peaceful new year! Thanks for looking in on my blog during 2010!
First picking of our home grown beetroot
Hugh Fearnly-Whittingstall’s Chocolate Beetroot Brownies – no, honestly, they’re amazing ask Keith
Mmmm! with cream
Actually soya cream which has no saturated fat so stop frowning!!!