For those who don’t know (which would be a very small minority since I never shut up about it) tomorrow is the celebration of the day I was born – its ma birthddayyyy!!!! And I am going to be twenty-twwooooo! (Yes, I’m going to have the Taylor Swift song on repeat all day). Yesterday I arrived home from Cambridge and the celebrations kicked off early when Josh gave me my present, in the form of a KitchenAid mixer!!! I was extremely excited to crack on with some birthday baking that I hardly slept. Not so good since I still haven’t actually caught up on sleep yet since my exams – I was so nervous that insomnia invaded my life. However, now I’m too excited I can’t sleep! Emotion oscillation to the max this week! At least I am now on the sunnier side of the rainbow.
Following the Miller tradition tomorrow we are having all the famo over for a BBQ to celebrate my one-year-older -but-not-wiser day. Mum and I are splitting the dessert duties. She has her classic lemon cheesecake covered – an old time favourite in the family that always goes down a treat. We have always had a lemon pudding option among our array of goodies that we serve up, a tradition that stems from my Grandma’s classic lemon meringue pie, a secret recipe that she never revealed until we found her recipe book after she sadly passed away four years ago. Andrew and I tried to make it once but it *epically* failed. We think she sabotaged the recipe on purpose – she was like that was our dear Grandma, bless her little cotton socks. Anyhoo, I digress, since we already have the lemon sorted for those with a lighter palate, I am in charge of the chooocooolattteeeeee – oh what a chore – not! I opted to go for a Chocolate Orange cake. I cannot take full credit for the recipe since it is a Merry Berry invention but I do like to put my own spin on things with the decoration. After all it is true that we eat with our eyes! On top of the chocolate ganache I like to put sprinkles and mini Terry’s Chocolate Orange wedges. See below for the full recipe.
Second on the list was the task of making my own birthday cake and I wanted to drift away from the traditional madeira sponge cake with jam and buttercream filling. I decided to do a Oreo and Baileys cake! But the fun doesn’t stop there… I of course wanted to complicate things further by making it in the form of a teapot! It didn’t turn out toooo badly but I still have a lot of practicing to do when it comes to covering cakes with royal icing. Let’s see how it tastes tomorrow, I did try some of the Baileys buttercream and it was goooood!
See below for the recipe for the Oreo and Baileys cake.
Have a beau-TEA-ful day all! We now have to clear up Tracy’s kitchen – the worst part! 🙁
Chocolate Orange Cake Recipe
Chocolate Orange Cake
100g butter (I use Stork)
55g cocoa Powder (I always use Cadbury’s Bournville Cocoa)
90ml boiling water
4 tbsp full fat milk
175g self-raising flour
1 tsp baking powder
300g caster sugar
zest of 1 orange
150g Bournville chocolate (or an alternative good quality dark chocolate)
150ml double cream
dark chocolate shavings
mini Terry’s Chocolate Orange wedges
- Preheat the oven to 180/160 fan/gas mark 4 and grease 2 20cm round cake tins.
- To make the sponge, mix the cocoa powder and boiling water together in a large bowl to make a paste and add the remaining ingredients and beat until well combined – yes it is that easy!
- Divide the mixture between the two tins and bake in the preheated oven for 20mins. When they are done turn out onto a cooling rack and allow to cool completely.
- To make the ganache, place the chocolate, broken into pieces, and cream into a bowl. Stand this over a pan of simmering water until the chocolate has completely melted, stirring occasionally. Be careful not to let it burn and don’t let the bowl touch the water. Set aside and let it cool. After a while place it in the fridge to cool completely.
- To finish place half of the chocolate ganache on one cake and place the second cake on top. Cover the second cake with the remaining ganache and decorate with the chocolate shavings and mini Terry’s Chocolate Orange wedges.
- Enjoy with a cuppa!!
Oreo and Baileys Cake Recipe
225g self-raising flour
225g light soft brown sugar
225g butter (I use stalk)
1 tsp baking powder
3 tbs full fat milk
1 tsp vanilla bean paste (vanilla extract can also be used if you don’t have bean paste)
75g crushed Oreos
Oreo and Baileys buttercream
450g icing sugar
1tsp vanilla bean paste (again vanilla extract can be used)
1 tbs full fat milk
25g crushed Oreos (I used a packet of the mini Oreos)
- Preheat the oven to 180 degrees/ gas mark 4 and grease 2 20cm cake tins. (For this recipe I actually used semi-hemisphere tins to make a teapot shape and doubled the recipe, one batch for each tin. However, if you are making a standard sandwich cake then you can split one batch between two tins).
- Measure all the ingredients and mix until well combined.
- Place in the oven for 20-25mins or until golden brown. (Note if you are not splitting one batch between two tins it will take longer to cook, about 4omins).
- Allow the cakes to cool completely.
- To make the buttercream mix all of the ingredients together and stand to one side. Adjust the amount of Baileys to your taste! However, take note that more liquid means you will need to increase the amount of icing sugar! I ended up putting a bit more icing sugar in to make the icing thicker.
- Place half the icing on one cake, top with the other cake and add the remaining icing on top.
- Decorate to your choice! I often place with more Oreos, or for this particular recipe I made a birthday cake teapot and covered with royal icing.