So the last time I got in touch (sorry for the lapse) I was attempting black bottom cake and attempt is the only word for it.
I tried I failed on the looks department but it tasted great! Unfortunately I am having trouble uploading images so you’ll have to take a look through Flickr too see the results. Anyhoo with a massive sprinkling of cocoa powder they became passable and were enjoyed by all. Undeterred I figured my problem had been an overly runny cheesecake mixture, I experimented for a few days and doubling up the cream cheese and adding some flour I came up with a much better mixture and have had a more success since.
With christmas in the looming and thanksgiving in the air I am planning some cookie and pumpkin pie treats this week, hopefully the cookies will get me concentrating on the looks department a tasty bake I make but not entirely attractive. Watch this space will be in touch again shortly!
So the last few days of fruitiness have got me craving pure decadence, and black bottom cake suits that title entirely.
Wacky Sponge cake
During recipe research I turned up an unusual sponge recipe by the name of ‘wacky cake’ a sponge mixture of very little wet ingredient; it’s not something I’ve made before but I can see that the dense sponge accompanies the light fluffy cheese cake mixture perfectly! That’s whats been making black bottom cakes so irresistible all these years aha!
- 1 1/2 c.flour
- 1 c. sugar
- 4 tbsp. Baker’s cocoa
- 1 tsp. soda
- 1/2 teaspoon of salt
Sift the above ingredients together and make 3 wells in the dry combination. In one add 1/3 cup of oil, the second a teaspoon of vanilla and the 3rd a tablespoon of vinegar!
Over this pour a cup of water and mix thoroughly, bake at 350 for 35-40 minutes! Except don’t; as first we are going to mix up some cool creamy cheese cake mixture, pass the awesome picture below you’ll find out how!!
Nothing to do with my recipe just a totally awesome picture I just found and just had to share!
- 8oz cream cheese
- 1/3 Sugar
- Pinch of salt
Beat the above together untill light and fluffy. Bring back to the black bottom mix. For individual cupcakes fill muffin cases with 1/3 batter and a dollop of cream cheese mix.
Bite sized decadence!
Its bake day for me tomorrow so am off for some rest, let me know of any much-needed tips before I embark upon a bakemare, although am quietly hopeful of another triumph in the kitchen!
Oh my god, it was genius soft golden buttery vanilla sponge, lashing of tart kiwi jam and buttercream.
Everybody rush out now and grab kiwi fruit and sponge ingredients I am full and fat and happier for it, a triumph!
For the Kiwi jam in the end I used:
7 Kiwi’s Mashed
Half a Lemon
Half a Lime
250g Caster Sugar
It barely made it to the sponge. Delicious piping hot straight from the spoon I had to drag myself away.
I made a double victoria sponge mixture and baked in one tin. Any standard recipe will do. I like the dope that I am missed picking up fresh cream in my haste. I believe this would taste great with fresh Whipping cream however I made up a batch of buttercream as I wanted to get the job done whilst avoiding a re-visit to the sunday crowded supermarket!
Almost ready to go!
It was delicious and comes highly recommended! Can barely speak so full will have to let the pictures do the selling, enjoy!
Long ago during my years residing in Portsmouth I came across Kiwi Jam for the first time. The gentlemen running the stall at the local farmers market, behind a varied and towering display of pickles and jams I’d never heard of before piped in ‘depending on your taste buds this will taste like strawberries or gooseberries not kiwi’s’.
Well I can’t say either was true for me, delicious was all my mind registered. I’d return with every farmers market and stock up. Thinking about this the last few days got me to wondering whether it would make a nice alternative to strawberry jam in a Victoria Sponge and so the first experiment begins.
I’m firstly going to prepare my own Kiwi Jam following this recipe I found amongst the internet archives
- 12 kiwi fruits, peeled and mashed
- 60ml Pear juice
- 1 tablespoons fresh lemon juice
- 3 apples, unpeeled and halved
- 800g (1 3/4 lb) caster sugar
The apples are removed after boiling and are present to add pectin. Am off to the shops for some supplies and will be in touch with my results.
Jar of Yummy..Hope mine looks this good!
So has anyone else out there any tips before I embark up on my experiment, any others before me decided to replace strawberry for kiwi in a sponge would love to hear what mistakes you’ve already made or am I onto something here?
Chat soon all
My Names is Nicola.
After 10 years in and out of the hospitality trade, 6 months acting pastry chef and a year as a cake designer i’ve decided to go it alone.
Full of hot air and ideas and gaining little time at my own place of work with an increasingly busy office schedule to gain long for cake decorating skills; I’ve decided to pack in the day job and am at home practicing my little heart out. I welcome you all to join me on my courageous journey of inevitable disatrous recipes, baking triumphs and small baby steps towards being able to call myself a proper cake decorator!
Recent visit to choccy woccy doo dah; would sell my soul to be this good!