#kaykebakes

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Kayke Bakes; Bake Along!

                                    WEEK TWO: CAKES

This week on the Great British Bake Off the remaining eleven bakers were faced with the dreaded cake week. Many past contestants have crumbled at this hurdle by pushing themselves too far and over-complicating their recipes. As expected there were some disasters - Luke was collared by melting mayhem - and some triumphs - Hollywood handshakes were handed out faster than you can say soggy bottom. To not let myself be defeated by crumb (sunken cake middles are the stuff of nightmares!!) I decided that focusing on getting something simple absolutely perfect was a better way to rise to the challenge than making a marzipan mess. Opting for taste over complexity, I was inspired by the Cupcake Gemma youtube channel to whip up an easy-peasy ginger cake that makes up for its simplicity in its utter deliciousness.

In Gemma’s video, she creates a tiered ginger cake that is a four layer celebration cake. Since I was just going to be sharing this with a few friends over a cuppa I didn’t think four layers was needed (though they might beg to differ!!) so I opted for a traybake. It’s better for even slices and easier to store in the unlikely event you don’t stuff your face like I did. Thanks to Mama Sue I had the Leith’s Baking Bible to guide me (best Christmas present ever!!) and found the ideal recipe for a black, sticky gingerbread cake. 

As the focus on this cake was nailing the perfect taste I diverted a little from the main recipe and also added chopped stem ginger to pack in the flavour. Then I opted for Cupcake Gemma’s chosen toppings of cream cheese frosting, crushed ginger nuts and crystallised ginger. Far from dainty with its dense sticky treacle crumb, this was never meant to be overtly decorative or even that pretty (although the crystallized ginger definitely made it look cute!!). It was just meant to be a heartwarming, classic cake baked to perfection. The result was the best tasting cake I’ve ever made - pretty sure it would’ve earned me a Hollywood hug, let alone a handshake - and five very satisfied friends. Sorry Rahul, I’m claiming the Star Baker title for myself this week!!

Difficulty Meter

This bake scores a 2 out of 5 for difficulty. Straightforward recipe, easy to follow!!

Suggested Adaptations

Individual loaf cakes

Cupcakes

Tiered layers

A cheesecake inspired by the same flavours

Check out the recipe for whipping one up yourself here !!

[kaykebakes-blog]

                             KAYKE BAKES; BAKE ALONG!

WEEK TWO: GINGER CAKE WITH CREAM CHEESE FROSTING

Cake Recipe (makes 1 large cake)

This recipe is courtesy of Leith’s Baking Bible. The only difference is that I added chopped stem ginger as well to really pack in the flavour !!

225g Butter

225g Soft dark brown sugar

225g Black treacle

290ml Milk

340g Plain flour

2 tsp Ground ginger

1 tbsp Ground cinammon

2 tsp Bicarbonate of soda

2 Eggs, beaten

3 Bulbs stem ginger

Heat the oven to 150 degrees celsius (300 degrees fahrenheit, gas mark 2). Line the base and sides of your tin with baking paper - in this case I used a rectangular tin to create a tray bake !! But you can use a circular tin provided it is deep enough. Melt the butter, sugar and treacle in a saucepan then add the milk and cool to room temp. Sift in the flour, ginger, cinammon and bicarb of soda and add the beaten eggs. Give it a good stir and then pop it in the tin !! IT’S REALLY THAT SIMPLE !! Bake for around an hour - when you can poke a skewer in the centre and it comes out clean, it’s done. 

Topping 

Cupcake Gemma was the inspiration for this topping and, as such, I’ve used her cream cheese frosting recipe. 

50g Unsalted butter

80g Cream Cheese

280g Icing sugar 

A dash of vanilla extract

Mix the butter and cream cheese at room temp together for approx 5 minutes until pale and fluffy. Add half the icing sugar and mix for another 5 minutes. Add the last of the icing sugar and mix for final 5 minutes. Don’t forget to add a little vanilla extract to taste as you go !!

If your cake has cooled you can smother your frosting on top. I chose to crush some Ginger Nuts and sprinkle those on along with some chopped candied ginger too !! Finally, accompany a chunky slice with a fresh cuppa and enjoy !!

[kaykebakes-blog]

                               KAYKE BAKES; BAKE ALONG!

WEEK ONE: COFFEE KISSES

Biscuit Recipe (makes 12 biscuits)

This biscuit is my best friend’s favourite and one that her nana has been making for her since she was a child - so I had a very serious critic !! Luckily, Leith’s Baking Bible was ready and waiting with this delicious recipe. 

170g Self-raising flour

85g Butter, cut into pieces

85g Caster sugar

1 Egg, beaten

1 tbsp of Coffee essence 

Heat the oven to 180 degrees celsius (350 degrees fahrenheit, gas mark 4). Line 2 baking trays with baking paper. Sift the flour into a big mixing bowl, add the butter and rub together until it has a breadcrumb consistency. Stir in the sugar. Stir in the egg and coffee essence and give it a good mix until it forms a dough. Make into 24 balls roughly the size of large cherries. Place on the baking sheets and flatten slightly. Bake them for fifteen minutes and then leave to cool. They should be golden and smell heavenly. 

Filling

55g Butter, softened

115g Icing sugar, sieved

2-3 tsp Coffee essence

Put the butter into a bowl and cream it together with the icing sugar. Mix well and add the coffee essence to taste. If the biscuits are cool, you can use the buttercream to sandwich these together - don’t scrimp on the filling, it makes them extra tasty !! Dust with some icing sugar for added sweetness. Finally, plate yourself up a couple with a fresh cuppa and enjoy !!