I’m going to share a cake recipe that I used for my friend’s 22nd birthday. He was going for a rustic theme and wanted something summery so I went with a naked cake, using passion fruit and fruits that are in season right now in Australia. I followed the cake recipe by Phoebe Wood and Kirsten Jenkins and a lemon and passionfruit curd by Poh Ling Yeow. The recipe below makes 2x 20cm round cakes. I made 4 batches of this cake recipe, which filled 3x 20cm round cake tins and 2x 27cm round cake tins.
Preheat the oven to 160o Grease 2x20cm round cake pans and line with baking paper.
Beat the butter and sugar until pale and fluffy. Add one egg at a time until well combined. Beat in the sour cream and passionfruit pulp and combined. Fold in the flour. Evenly divide the cake mixture into the cake tins. Smooth the tops and bake in the oven for 40-45 minutes or until a skewer placed in the middle of the cake is clean when removed.
Remove from the oven and cool in the tins for 15 minutes before placing it on a wire rack.
Once completely cool, trim off the domed top of the cake.
Hi everyone! Hope you are all well. It’s time for me to finally make my last post on some treats that you can create for a Peppa Pig themed party. If you haven’t seen my other Peppa Pig themed treats then have a look at my Peppa Pig Picnic Birthday cake and Peppa Pig Vanilla cookie pops. For those who aren’t familiar with Peppa Pig, she always puts on her yellow boots when playing outside in the mud. So I’ll be summarising the process of how I created these Muddy Puddles. It’s extremely easy, all I did was remove the cream filling of some Oreo cookies and bashed them up with a rolling pin. I made sure that the crumbs weren’t too fine, to give it a ‘dirt’ appearance and spooned them at the bottom of the plastic cups. I continued to pipe some chocolate crème pâtissière (I used this recipe which can be found here) on top of the crumbs, spooned more Oreo crumbs on top and placed a pair of yellow boots, which were made out of fondant. I used the white fondant from Satin Ice and used yellow gel colouring.
Thanks for reading! Hope you all weren’t sick of all the Peppa Pig posts. I swear this was the last one! Leave a comment below if you have any questions and follow/like my blog!
As promised in my previous Peppa Pig cake post, I’m going to go through the process of how I constructed the Peppa Pig cookie pops. It’s super easy and cute for kids’ birthdays. You don’t necessarily need to recreate Peppa Pig, this would also work great with other large cookie cutters for other characters or shapes (e.g. stars or flowers).
Yields roughly 20 cookie pops (this will vary, depending on the shape and size of your cookie cutter)
1 cup butter (227g) butter
¾ cup caster sugar
4 teaspoons vanilla bean paste
3 cups plain flour, sifted
1 tablespoon baking powder
Pinch of salt
Lemon royal icing:
Powdered royal icing (Queens brand) mixed with some lemon flavouring and water.
Cream butter and sugar until light and fluffy.
Beat in 1 egg at a time until completely mixed. Mix in the vanilla extract.
Mix in the dry ingredients until well combined. Wrap the dough mixture in plastic wrap and refrigerate for an hour.
Roll the dough out around and cut out shapes with the desired cookie cutter (I used a large Peppa pig cookie cutter, roughly 8cm wide)
Push a cookie pop stick (Wilton cookie sticks) behind the cut cookie. Reinforce the back with some leftover cookie dough. Continue this process until all the cookie dough is finished.
Place all of the cookie pops on a tray, lined with baking paper and stick in the freezer for 10-20 minutes. Preheat the oven to 165oC (325F).
Remove tray from the freezer and bake in the oven for 15-20 minutes or until the edges of the cookies are golden.
Place cooking on a wire rack to cool.
Prepare royal icing when the cookies have cooled. I flood the cookie with light pink royal icing and then let them set for roughly 30 minutes, until a crust formed on the surface. I then thickened the royal icing, until it became 20-second icing in order to pipe on the facial features. The black pupils of the eyes were drawn on with a black edible marker.
Allow the cookies to set over night. Wrap in plastic and tape the bottom tightly.
The part about the royal icing can become a little confusing, so leave me a comment below if you have any questions. Like and follow if you haven’t already! Have you made cookie pops before? If so, what flavour and what shape? In other news, I just created an instagram account, @aliciaspunsugar. Come follow me! :).
Yesterday I went out for dinner to celebrate my best friend’s birthday. His favourite type of cake is a blueberry cheesecake. I thought I’d do something a little different by creating a cake with two different layers. I also paired it with a strawberry sauce, which I thought added a nice touch to it. You can find the recipe for it here. I personally prefer a thin biscuit base, so if you prefer a thicker base or prefer the biscuit layer to cover the sides, then add more biscuit crumbs and butter accordingly. No Bake Berry Cheesecake with Strawberry Sauce Adapted from Philadelphia and J cupcakesIngredients
1 cup sweet biscuit crumbs
80g butter, melted
500g of cream cheese, softened (at room temperature)
200ml heavy whipping cream
12g gelatine, ¼ cup boiling water
½ cup caster sugar
¼ cup strawberry puree
¼ cup blueberry puree
Blueberries and strawberries, extra, for decorating (optional)
Dried roses (optional)
Mix the butter with the biscuit crumbs and press into the base of your lined and greased 18cm round spring form pan. Refrigerate.
Beat the heavy whipping cream until soft peaks form.
In a separate bowl, beat the cream cheese with the sugar with an electric mixer, until smooth.
Fold in the whipping cream into the cream cheese batter.
Separate the mixture into two bowls, evenly. In one of these bowls, mix in the blueberry puree and 6g gelatine, dissolved in 1/4cup of boiling water until well combined.
Pour blueberry cheesecake mix into the springform and spread evenly. Chill the whole pan in the freezer for 5 minutes.
Repeat step 5 with the other half of the cheesecake mixture, but with the strawberry puree. Pour the strawberry cheesecake mixture on top of the blueberry layer, spreading it out evenly on the top. Refrigerate the whole pan overnight to set.
Remove from pan and serve with fresh strawberries and strawberry sauce, which you can follow here.
Enjoy! If you have any questions, please leave a comment below. I’d also love to hear your thoughts on this recipe. Don’t forget to like and follow if you like recipes if you’d like to see more!
I paired made this sauce last night to go with my no bake berry cheesecake, which you can find here. I based my recipe on Emeril Lagasse’s raspberry sauce from his show Emeril Live, episode on Terrines. I just substituted the raspberries with strawberries. I added a little more sugar since I found that my cheesecake needed just that little more of sweetness to it. This sauce still has a nice tartness to it though.
Wash strawberries and remove the stems. Roughly chop them up.
Place strawberries, sugar and lemon juice into a saucepan. Cook over medium-high heat and stir it occasionally with a wooden spoon. The strawberries will breakdown after a few minutes. Continue stirring and cooking until sauce thickens (roughly 15 minutes).
Remove from the heat and blend the sauce to remove any clumps. Refrigerate until ready to use.
This would be nice served with a cheesecake, like I did, or on top of some ice cream!
Enjoy! Please like and follow if you’d like to see more. Leave me a comment if you have any questions 🙂
My brother bought me a KitchenAid just the other day. He supplies me with the machinery, I bake the food and he eats it. That’s just how we roll. I ain’t complaining because my old stand mixer gave up after serving my mother and I well for the last 10 years. So in celebration of receiving this new machine, I thought it was a great idea to bake a simple cake as a test run. Strawberries are also in season at the moment, so I’m going to utilise them as much as possible in desserts. You can use any other berries, if you’d like. I’m just using what is in season. Any who, the recipe below was adapted from Linda Lomelino’s Summer Cake recipe from her beautiful food blog, Call me cupcake. Her recipes and food photography are on point!
Preheat the oven to 180oC. Line you pie pan 25cm (10 inch) or 23cm(9inch) cake pan with baking paper and grease the sides with butter.
Sift flour, baking powder and salt into a bowl.
In a separate bowl, beat the butter and sugar until pale and fluffy. Add the egg, milk and vanilla, and mix until well combined.
Slowly add the sifted dry ingredients into the egg and butter mixture until batter is smooth.
Pour mixture into your cake tin and place your strawberries on top.
Bake for 10mins at 180oC, then reduce the temperature to 150oC and bake for another 30-50 minutes or until the surface of the cake is golden brown and skewer is clean when placed in the centre of cake.
Remove cake from oven and allow it to cool in its tin before turning it out.
Serve when cooled and dust some icing sugar over the top.
Thanks for reading and hope you enjoy! Please like and follow my blog if you like what you see J