I noticed recently that a few cakes have slipped through the record keeping net so there are no recipes for you today – just cakey pictures for your voyeuristic pleasure.
This pot of deliciousness just had to be bought. It led to the creation of…
…these – orange sponge cake with a passion fruit curd centre, topped with fresh orange Italian meringue buttercream and finished with a drizzle of passion fruit and orange glaze.
Gorgeous, golden, passion fruit curd in the centre of an orange sponge cupcake.
I’ve seen a few recipes for strawberry meringues using artificial strawberry flavourings, and one or two using freeze dried strawberries, but prefer to use fresh ingredients where possible; in the end I decided to do some experimenting using fresh strawberry purée for both flavour and colour (click on pics for full descriptions).
They tasted absolutely divine but my word were they ever a faff to get baked!.
Basically I didn’t fully account for the extra moisture added by the fresh strawberries (albeit a mega reduced purée), took them out too soon and consequently had to spend hours in a cycle of reheating the oven, cooking the meringues for a few minutes, turning off the oven, letting everything cool, checking, reheating the oven…
This was not an ideal method of cooking them and resulted in slightly weepy meringues, BUT it truly was worth the effort in terms of taste. The freshness of the strawberry flavour was exceptional and the light strawberry chocolate cream used in the ‘regular’ ones was a sublime compliment. Having said that, the whipped white chocolate vanilla ganache in the cookie ones was pretty damned fabulous too!
So…more experimentation…longer initial cooking time…
Choc on choc on choc: chocolate fudge cupcake topped with milk chocolate buttercream under dark chocolate poured ganache. Decorated with whipped milk chocolate ganache, hand crafted marbled chocolate shards, dark chocolate shavings and a dark chocolate rolo.
Surely enough chocolate to satisfy even the most die-hard chocolate addict?!
Dreaming of summer with lemon raspberry ripple cupcakes: lemon sponge rippled through with fresh raspberry purée, topped with a swirl of fresh raspberry and white chocolate mousse, finished with a fresh, juicy raspberry.
Still bringing on the summer vibe with strawberry chocolate cupcakes: strawberry sponge with fluffy, whipped strawberry chocolate ganache, topped off with a chocolate dipped strawberry.
Coffee sponge cupcakes with a silky double chocolate topping (milk & white) of whipped ganache.
Ok, I think that’s the cupcakes all caught up now…there’s a couple of celebration cakes still to post but I’ll do those separately.
Goodness…I’ve just made myself very hungry…I’m off to see if Barn’s left anything in the cake tin…don’t know what you’re going to do… 😉