Sunday, 4 August 2013

Bee-utiful Honey Cake



I am so excited to be sharing this recipe with you because it is absolutely delicious and really easy to make, I barely had time to take these pictures before the whole cake was gone! This cake is made up of two layers of moist, honey-flavoured sponge, sandwiched together and topped with a sweet honey and cinnamon frosting. I even added some fondant bumblebees which not only make the cake look super-cute, but they also taste delightful!






Bee-utiful Honey Cake

Ingredients

225g unsalted butter
250g clear honey
100g light muscovado sugar
3 medium eggs, beaten
300g self-raising flour
1tsp baking powder

Frosting and Toppings

100g unsalted butter, softened
200g icing sugar
1tsp honey
1tsp cinnamon
150g fondant icing
Black and yellow food colouring

Method

In a large saucepan add the butter, honey and sugar and place on a low heat, stirring gently until the butter has melted and the liquid is dark brown in colour. Bring to the boil for one minute then leave to one side for 20 minutes to cool.

In the meantime preheat the oven to 150C/gas 2 and line two shallow cake tins with greaseproof paper. When the mixture has cooled beat in the eggs with a wooden spoon. In a large bowl add the flour and baking powder and mix.

Pour the honey mixture into the bowl with the dry ingredients and beat until smooth and even coloured. Pour the mixture evenly between the tins and place in the oven for 40-45 minutes until golden brown in colour and a skewer inserted in the middle comes out clean.

Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. To make the frosting place the butter in a bowl, add the icing sugar, honey and cinnamon and beat gently until smooth and creamy. Place in the fridge until needed.

To make the bumblebees; colour half of the fondant yellow and one quarter black, leave the other quarter white. Divide the yellow icing into 5 small-ish balls and 1 larger one. Roll the balls into a short, sausage shape and place evenly spread on some greaseproof paper. Dust a clean surface and rolling pin with icing sugar and roll out the black icing until it is quite thin. Use a sharp knife to cut very thin strips of the icing. Use a thin tipped brush and moisten with a little water. Gently moisten a yellow icing ball and place 2 or 3 black strips evenly spaced over the top. Cut off the over-hanging/excess black icing. Next, use the white icing to make the wings by cutting off a small-ish piece, stick to the back of the bee with a tiny drop of water and squeeze gently in the middle to give it a wing shape. Use a cocktail stick to make eyes and a smile on the bee and repeat for all the bumblebees, place in the fridge to set.

To assemble the cake; place one sponge on the plate you wish to serve on and top with a generous amount of the buttercream. Place the 2nd sponge on the top, and cover with the remaining frosting. Position the small bumblebees around the cake and the larger one in the middle - that's all there is to it!

Belle's Top Tip
This cake tastes just as good without the bumblebees, for a quick alternative try sprinkling crushed honeycomb all over the top, or some crushed Cadbury Crunchie bars for a chocolately bonus!

Saturday, 20 April 2013

Spiced Chocolate & Orange Cookies


Amongst us cookie lovers out there I've noticed something which I've dubbed "The Great Cookie Divide."  There's those who love a full-on, chocolate fest of cocoa and chocolate chunks and those who prefer a fruity, oaty bite of yumminess. To keep both teams happy I came up with my Spiced Chocolate & Orange Cookies. With just enough chocolate to keep them sweet and indulgent, but also packed with a fruity, citrus tang and wholesome oats. They are moist and chewy and as you can see I've made them super-sized...funnily enough there was no divide over that!





Spiced Chocolate & Orange Cookies

Ingredients

225g unsalted butter
400g golden caster sugar
2 eggs
1 teaspoon vanilla extract
Juice of half an orange
250g plain flour
Grated rind of 1 orange
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
pinch of salt
250g porridge oats
150g dark chocolate, chopped

Method

In a large bowl add the butter and sugar and beat together until smooth and even coloured. Add the eggs, vanilla and orange juice to the mixture and mix well.

In a separate bowl add the flour (no need to sift), orange rind, bicarbonate of soda, cinnamon and salt and mix well to combine. Finally add the porridge oats and chocolate and stir into the dry ingredients.

Slowly add the dry ingredients into the butter mixture, stirring as you go along, until well combined. Place the dough in the fridge for about an hour.

Preheat the oven to 190C/gas 5 and line 2-3 baking trays with baking paper. Take the dough from the fridge and roll into golf-ball size pieces, placing evenly spaced on the baking trays as they will spread in the oven. You should get about 15 balls of dough depending on the size you roll.

Place in the oven for 12-15 minutes then remove and allow to cool on the trays for about 20 minutes before transferring to a wire rack to cool completely.

Belle's Top Tip
Another great combination for these cookies is White Chocolate and Lemon. Just replace the dark chocolate with white, the orange for lemon and leave out the cinnamon.

Saturday, 13 April 2013

Good News! I'm Back!

Hi everyone! I just wanted to say a huge thank you for still visiting the Bakehouse and following via Bloglovin' despite the fact that I haven't posted in so long. I really appreciate your support and so I would like to announce that Belle's Bakehouse is coming back!

Keep an eye on the blog or follow on Bloglovin' to get updated when the new post is ready...it won't be too long I promise!