As I was catching up on my YouTube subscriptions, this little cake appeared in the list for one of my favourite channels, Cupcake Jemma. The hubby happened to be around at the time and watched it with me then requested I make it immediately. Unfortunately for him, there were no blueberries in the house, but the next day I headed to the shops to pick up some to make this ridiculously delicious Blueberry Crumble Cake.
Chocingtons (Triple Chocolate Lamingtons) – Daring Bakers Challenge
When this months Daring Bakers Challenge was announced, I was pretty excited as lamingtons were on the menu. You have seen me make these delightful little morsels before when I made the standard lamington covered in coconut as well as the colourful sprinkletons.
This time, I decided to go with chocolate as the main, and only, flavour and whipped up these Triple Chocolate Lamingtons which I have dubbed Chocingtons.
Vanilla Sprinkle Cake (Gluten-Free)
A couple of years ago a tutorial from The Cake Blog appeared in my Pinterest feed for a DIY Rainbow Sprinkle Cake. Of course I pinned it straight away, but in true Cath fashion, it has taken a couple of years to actually have a go at it.
I did not make the cake in rainbow colours as Kate from The Greedy Baker did in the tutorial as I was going to have five macaron colours to match the cake (however in the end, I only ended up with two) but as there would be a few gluten intolerant folks consuming this cake I converted my favourite vanilla cake recipe into a gluten-free version so no one was left out.
Vanilla Malted Milk Cake
Given there are two Popcorn and Malteser Macaron posts on this blog, you might assume that I am a fan of the malt flavour. Well that assumption is correct my friend. In fact, my go-to milkshake flavour is the combination of two of my favourite things, vanilla and malt.
So when the Vanilla Malted Milk Cake by Hungry Rabbit appeared on my Pinterest feed one day, it immediately went on my ever-growing list of things to make.
Christmas Candy Cane Whoopie Pies – Daring Bakers Challenge
For this month’s Daring Bakers Challenge, it was time for me to try something that I had been wanting to for a while now. Whoopie Pies are an American treat which you don’t see much of here in Australia, well at least in my part of the world and are a cross between a cookie and a cake with two of them being sandwiched together by some kind of sweet filling.
For my Whoopie Pies, I originally thought of red velvet given my obsession but as it was the silly festive season I decided to make some Christmas Candy Cane Whoopie Pies instead using a recipe from JoyofBaking.com.
Orange and Almond Cake
Where I work, on your birthday you bring in a cake to share with everyone but if truth be told, any day is a good day for cake in our office. Recently it was K’s birthday and the cake she made was an Orange and Almond cake. After the first few bites, there were a few requests for the recipe and I decided to give this moist, gluten free cake a go myself last weekend.
Oreo Cookies and Cream Cupcakes
One of my favourite flavour combinations in this world happens to be “cookies and cream”. Generally, if there is something cookies and cream flavoured I will try it at least once, whether it is chocolate (Hershey’s is my top pick), ice cream (Connoisseur is the ONLY brand as far as I am concerned) or as a cupcake.
Now I have tried a lot of cupcakes and am still yet to find my favourite so I thought it would be an opportune time to attempt my own Oreo cookies and cream cupcakes.
Chocolate and Caramel Brownies
Last year, Adriano Zumbo had a television series about his work and in the third episode he headed back to the town where he grew up. In that episode, he visited the local school and made chocolate and caramel brownies with some of the students.
The recipe looked pretty darn tasty which was a good invitation to make it as far as I was concerned.
Southern Bombe
Another one of the cookbooks I purchased recently was SprinkleBakes by Heather Baird. I came across Heather’s blog when I was looking for red recipes to use up the extra food colouring purchased for My Best Friend’s Wedding Cake and I made the Red Spiral Biscuits, also featured in the book.
As I was flicking through the book when it arrived, one particular recipe stood out and I knew I had the perfect occasion to make it. The recipe was for a Southern Bombe and the occasion was yet another September birthday celebration for two of my beautiful friends.