On my way… by Marie

Keep holding on to what you love & enjoy the ride of life

A birthday post, A birthday Cake & Birthday Cupcakes for one of my loveliest friends’ Birthday

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This post is (as you can read it in the title) dedicated to one of my best friends, who is turning 17 today!

And so as to wish her a very veRY VERY happy birthday, I decided to share with you 2 recipes; the first one is a birthday cake recipe and the second one is a cupcakes’ recipe (because… what would be a birthday without very delicious cupcakes to celebrate it?! Huh?)

These recipes come from the BBC – GOOD FOOD Website  (I’m sorry Nadia, but I’m in England and over here, the best recipes are mostly on this website! Well, obviously!!! IT IS A BBC WEBSITE! What better reference than the BBC even when it comes to cookery?!)

Well. Enough blabla for today! I would have loved to celebrate her birthday with her and cook these very yummy cakes together but about 400 kilometers away, it may be… COMPLICATED :s !

Birthday bug cake

Birthday bug cake on #BBCGoodFood

Ingredients

  • Easy vanilla cake and syrup mix (see recipe below)
  • 100g white chocolate (I used Milkybar)
  • Basic vanilla buttercream mix (see Easy vanilla cake recipe below)
  • 12 giant chocolate buttons , 6 cut in half
  • treat-size pack chocolate buttons
  • 2 chocolate sticks (I used Matchmakers)
  • hundreds and thousands
  • multicolored candles
  • red (or whatever colour you like) writing icing tubes (I used Asda)
  • multicolored candles

Recipe

  1. Bake the Easy vanilla cake in a greased, lined deep 20cm cake tin as in the basic recipe; drench with syrup and leave to cool. Leave the oven on.
  2. Break the white chocolate into cubes into a microwaveable bowl, and heat on High for 1 min (or melt over a pan of simmering water). Stir, then leave any remaining lumps to melt in the warm liquid chocolate. Once just-warm, beat the chocolate into the buttercream.
  3. Start the butterflies. Put the whole giant buttons on a flat baking tray on non-stick baking paper, then put into the oven for 20-30 secs or until the chocolate looks shiny. Take out, scatter with hundreds and thousands, then leave to set completely before cutting in half with a large non-serrated knife. For the ladybirds, pipe dots of icing all over the already cut giant button halves, then leave aside to dry.
  4. Spread the buttercream over the cake, then start to arrange the butterflies. Cut each Matchmaker into 3 – these will make the bodies. Press onto the cake, then stick four giant button halves around each body to make ‘wings’. For the ladybirds, place two spotty button halves together, then use a small button for the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.
Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes on #BBCGoodFood

Ingredients

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
  • 1 tbsp poppy seeds , toasted
  • 3 eggs
  • 100g natural yogurt
  • 175g butter , melted and cooled a little

(FOR THE ICING)

  • 225g butter , softened
  • 400g icing sugar , sifted
  • juice 1 lemon
  • few drops yellow food coloring
  • icing flowers or yellow sprinkles, to decorate

Recipe

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
  2. To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
  3. Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Here it is now!!! I hope my lovely friend will enjoy making them and will enjoy them as well 😉

Once again, I wish her A SWEET 17th BIRTHDAY and send her lots of love from England xxxxxxxxxxx ❤

As far as you’re concerned, my dear readers, I’m sure you’ll take an extreme pleasure to bake a little bit, even if it’s not for a birthday, the ‘baking times’ are ALWAYS very nice times, not to say the best ones ;p (whether it’s while you’re making the cakes or then when you’re done and enjoying your mets (= dish) as we say in French ;)!)

Take care my lovely ones &…

Keep holding on to what you love and enjoy the ride of life 😉

xoxo

P.S.: Nadia, notice the cup of tea with the cupcake on the picture! (just to tell you that you’d better have one when  you taste these very yummy yummy little things 😀 :p xxx!)

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