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New York Cheesecake | Baked Cheesecake

Well… The time has come to finally make a cheesecake but not just any cheesecake, it’s not even a no-bake – it’s a baked version.

Rich, creamy and indulgent, this cheesecake is the perfect treat to make for a special occasion or just for when you fancy a sweet treat. It’s not overly sweet, it’s sweet, tangy and rich all at once.

If you have tried a baked cheesecake from somewhere before, you will know how good it tastes but it always seems a lot of effort but actually, it’s not. It only requires simple ingredients and some time and you’ll have this delicious homemade baked cheesecake – better than what you can buy in the supermarkets and some bakeries (let’s be honest).

Anyway, lets get started, shall we?

Ingredients:

Base:

250g digestive biscuits.

100g melted butter.

Cheesecake Filling:

500g soft cheese, at room temperature.

150g granulated sugar.

50g plain flour.

175g sour cream.

2-3 tsp vanilla extract.

3 eggs.

Method:

So, before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 8 inch round cake tin with parchment on the base and sides and getting any equipment I may need ready, such as a food processor, mixing bowl and whisk. Don’t forget to preheat your oven to 160˚c.

To start, you’ll need to make the base (which is really easy). Into a food processor or food plastic bag place the digestive biscuits and blitz/smash the biscuits down into a crumb – which should look similar to sand. Once achieved, you can then go ahead and add in the melted butter and mix until everything is fully combined – the mixture will look more like wet sad, this is what you’re looking for.

Transfer the biscuit mixture into the base of your lined 8 inch round cake tin, which is sat in a bigger tin (incase of any leakages) and compress the mixture into the tin. You’re looking for a level and consistent layer, then place into your preheated oven and bake for around 10-15 minutes.

While the base is baking in the oven, its the ideal time to make the cheesecake filling. Into a mixing bowl, simply place all of your ingredients and whisk together until smooth and combined – being careful not to over-mix, this is due to the flour thats in the mixture. Once you have a smooth and clear mixture, you’re good to stop mixing.

Take the baked base from the oven and pour the cheesecake filling directly on top of it (you don’t need to allow the base to cool before using it). Then Cover the top of the cake tin with foil and bake in the preheated oven for 60 minutes. While its baking in the oven, try not to open the door as this will; cause the cheesecake to sink in the centre and not appear the best once fully baked.

After the 60 minutes baking time, you can go ahead and remove the foil, the cheesecake should have a little jiggle but nothing major. Allow to cool fully before you intend on slicing up – this will soon get messy if you’re trying to cut this warm.

I like to play my in there fridge overnight, this helps to firm up the filling and make it easier to slice up when it comes to it.

Whenever you’re ready, cut into 8 generous portions (or as many as you’d like) and enjoy. I ate mine plain but you could add fruit, sauces or spreads on the top for even more indulgence.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Valentine’s Day Cake

by bakingwithelliott Leave a Comment

Left it last minute? Don’t worry about it, I have you covered. Today I’m sharing my recipe for the perfect Valentine’s Day cake.

This cake is the perfect treat as it’s quick and easy, you could easily make this on the day and still have it ready in time. Starting with a chocolate velvet cake, a milk chocolate ganache and strawberry filling – what’s not to like?

The combination of chocolate and strawberry marry one another so perfectly well, regardless of the chocolate and luckily for you, I used milk, dark and unsweetened. The balance of sweetness and tartness all balances so well, so if you’re a chocolate fan, you’ll love this cake!

For quality chocolate, don’t forget to check out Cocoarunners. For this recipe, I used their milk chocolate, dark chocolate and unsweetened chocolate – what’s not to love?

Regardless of how you are spending Valentine’s day this year, why not treat yourself?

Anyway, let’s get started, shall we?

Ingredients:

Chocolate velvet cake:

120g butter.

300g granulated sugar.

2 eggs.

120ml buttermilk.

120g plain flour.

30g cocoa powder.

1/2 tsp bicarbonate of soda.

1 1/2 tsp white vinegar.

Ganache:

230g milk chocolate.

460ml double cream.

For the strawberry filling, use a good quality strawberry jam or other jam/preserve.

Decoration:

Grated dark chocolate.

Strawberries, halved.

unsweetened chocolate buttons.

Methods:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining your 8 inch heart cake tin with parchment and get any other bits you may need, such as a stand mixer and spatulas ready. Don’t forget to preheat your oven to 170˚c/325˚f.

To start, I recommend with the cake. Into a large mixing bowl, place the butter and sugar and beat them together until they are well combined.

Once combined, you can add your eggs, one at a time beating well in-between each addition.

Then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated earlier on.

Add around 1/3 of the dry mix into the bowl and beat that in until its fully incorporated, follow that by adding in around half the buttermilk and mix until fully incorporated. Repeat with the remaining ingredients – remember, you should start and finish with the dry mix.

Give the bowl a good scraping down, just to incorporate any bits of dry mix or buttermilk that may be around the edge of the bowl.

Onto the cake batter, sprinkle over the bicarbonate of soda and then top that with the the vinegar and allow to fizzle. Fold them into the cake batter until everything is fully incorporated.

You can then transfer the cake batter from the bowl straight into your lined cake tin. Then you can spread and level out the mixture to ensure consistent baking while in the oven.

Place the cake into the preheated oven and bake for around 25-30 minutes (or until a tester comes out clean, when inserted into the centre).

While your cake is in the oven, you can clean down and make the ganache.

For the ganache, simply grab a small saucepan and pour in the cream. Place it on the hob over a medium heat and stir until it a reaches a boil, ensuring the cream doesn’t catch on the bottom of the saucepan (if it does, just restart).

Into a small bowl, add the chocolate. Then carefully pour the boiling cream over the chocolate and allow to sit for 2-3 minutes, then stir continuously until you have a smooth and glossy mixture.

Leave the ganache to cool and start to firm up, this doesn’t take very long – you’re only looking for the mixture to become a spreadable consistency.

Once ganache has come to a spreadable consistency, you can go ahead and transfer it into a large mixing bowl and beat it over a medium-high speed until it’s lighter and fluffier in colour and consistency.

Keep the ganache at room temperature, to ensure it stays spreadable and easy to work with.

Now the cake has baked and cooled fully, you can go ahead and level the cake (don’t throw away the excess cake, it’s great for cake pops or with custard). Then you can slice the cake in half, so you have two even layers.

Take your board/plate/stand you intend on using and place a blob of chocolate ganache into the centre and spread it out, then place the first layer of cake on top and press it down to secure it in place.

Then place a good amount of ganache and spread it out until you have a consistent layer of ganache, generously spoon on the strawberry filling and spread it out. Sandwich the second layer of cake on top and press down, just to secure it in place.

Using the remaining ganache, coat the sides and top of the cake, trying to get it as smooth as possible (it doesn’t have to be perfect).

While the ganache is still tacky, take the grated dark chocolate and scatter on top and spread it all around to ensure even coverage (this is optional but it helps to cut through the sweetness).

Then to decorate, its really up to you but I kept it simple with just some halved strawberries and unsweetened chocolate buttons. That’s all I did, kept it simple but impressive enough to show someone you care!

Vegan White Bread

by bakingwithelliott Leave a Comment

This loaf is honestly one of the easiest breads to make. You only need a handful of ingredients, some time and a loaf tin… That’s all you need.

I don’t know where you are in the world but here in the UK we are in the third national lockdown and much like during the other lockdowns, there isn’t a lot to do. So why don’t you make a loaf of bread? It’s the perfect way to make a few hours pass and enjoy freshly baked homemade bread – it’s really a win-win!

I’ll be honest, this is probably the easiest bread recipe I’ll share. This was actually the exact same recipe I made in my first bread practice class at college back in 2013… It’s a trusted recipe that works without fail.

This is the final bread recipe I’ll be sharing during veganuary and for the foreseeable.

Anyway, let’s get started, shall we?

Ingredients:

500g Strong white bread flour.

8g Salt.

10g Fresh yeast.

10g Vegan Butter/White shortening (Trex or Crisco works well).

300ml Water, warmed (blood temperature).

Methods:

Before you get into making this loaf of bread, you’ll want to do some simple preparation. Start by weighing up all your ingredients, grabbing your load tin and getting any other bits of equipment you may need, such as a stand mixer.

Into your mixing bowl, place the flour and salt and give them a brief mix, just to incorporate them.

Then you can go ahead and add in the fresh yeast, white shortening and water and start the mixer on a low speed to start and mix for approx 2 minutes, then crank the speed up to a medium-low and mix for a further 6 minutes and by this point the dough should be smooth and leave the bowl almost perfectly clean.

Give the dough a brief knead on a lightly floured surface, just bring the dough into a smooth ball.

You can then transfer the dough into a lightly oiled bowl and then cover the bowl with clingfilm and leave somewhere warm to proof for around an hour or until the dough has doubled in size.

Once the dough has finished its first proofing period, you can lightly flour a work surface and place the dough directly onto it. Push the dough to remove the gasses that have built up during the first proof.

Next, you’ll want to bring the dough back into a ball shape, then you can roll it out slightly into a fat sausage shape (only roll it out to the size of your loaf pan). Once you’ve done that, you can go ahead and loosely cover the dough with some clingfilm and leave to proof for about 30-45 minutes or until the dough has doubled in size.

While the dough is proofing for the second time, you can go ahead and preheat your oven to 230˚c/445˚f.

Once the dough has finished its second proof, you can go ahead and remove the clingfilm from the top of the dough. Place it in the preheated oven and bake for 30-35 minutes or until the bread has become well coloured.

To check if the bread is fully baked, turn it out of the loaf pan and tap the bottom. When you tap the bottom, it should sound hollow. If it doesn’t, place it back in the oven to bake for a little longer.

Otherwise, you’re done! If you can resist cutting into the bread while its warm, wait until its fully cooled down and then enjoy it as if it were a loaf of normal bread.

Potato and onion rolls

by bakingwithelliott Leave a Comment

January has been a weird month already, hasn’t it? Well, take your mind off everything by making a batch of these potato and onion rolls!

If you’re looking for light and fluffy rolls that can be used as dinner rolls or burger buns, these super versatile rolls are the perfect addition for all of your bread and/or roll needs.

You haven’t had potato in bread, you’re missing out. It sounds like a weird ingredient that may make the bread heavy and stodgy but its actually the opposite… It’s light and fluffy and doesn’t add too much of the starchy potato flavour, thats where you can get creative with the flavours you add. The perfect flavours you can add are onion, garlic or even mint (the choices are endless).

You may have noticed these are completely vegan as well, which is another added bonus!

The bread is super soft and ultimately pillowy, this is due to the addition of the potato into the dough – I know it sounds weird but it also adds moisture, so you don’t need to add so much water to start with.

Anyway, let’s get started, shall we?

Ingredients:

500g Strong bread flour.

5g Salt.

15g Fresh yeast.

30g Vegan spread or White shortening.

210ml Water.

250g Potatoes (peeled, boiled and fully cooled down).

150g Red Onion, roughly chopped.

Method:

Before you get into making this loaf, you’re best to do some prep work. I like to start by weighing up all of my ingredients, preparing the loaf pan with a slip of greaseproof paper and get any equipment you may need, such as a stand mixer and a spatula. Don’t forget to peel and boil your potatoes and allow them to cool down almost fully before you use them.

To start on the dough, take your mixing bowl and place in the bread flour and salt, giving them a good mix, just until they are incorporated.

You can then go ahead and add in the fresh yeast, vegan spread/white shortening and water.

Mix on low speed to start with for around 2 minutes, followed by 6 minutes on a high speed. You will notice the dough isn’t as soft as usual, this is normal and will change.

Once the dough has been mixing for around 6 minutes, stop the mixer and place in all of the potatoes and onions and then continue to mix on a low speed for around a minute, followed by 1-2 minutes on a high speed. By this time, you’ll notice the dough is looking a lot better, much lighter and fluffier.

Lightly flour your work surface with a small amount of flour, then place the dough onto it and give it a brief knead. You just want the dough to be smooth and elastic.

You can then transfer the dough into a bowl which has been lightly oiled with a splash of flavourless and colourless oil.

Place the dough into the bowl, cover with clingfilm and leave somewhere warm until the dough has doubled in size (which usually takes around 45-60 minutes, depending on how warm it is wherever you’re leaving the dough to proof).

While the dough is proving, it’s the perfect time to get cleaned down and ready for when the dough is proofed.

Once the dough is well proofed, you can then go ahead and flour your work surface with a small amount of flour, then you can go ahead and add the dough on to it and knock it back. Knocking the dough back is the process of removing the gases that have built up in the dough.

Once the dough has been knocked back, you can bring it back into a ball shape, then take the weight of the dough and divide it by 12 – this will give you the weight for each roll.

Scale the dough to said weight and round the rolls of using your hand and the work surface. Place the rolls onto a lined baking tray leaving a small space around each roll, ensuring they have room to expand as they prove for the second time.

Cover loosely with clingfilm and leave to proof for a further 30-45 minutes.

Now you can see your rolls have risen well, you can preheat your oven to 230˚c/445˚f.

Remove the clingfilm from on-top of the rolls and place into the preheated oven and baked for 12-15 minutes, they should be well coloured.

Once the baking time is done and the bread is baked, remove from the tin/tray and allow to cool fully before you slice it up. If you’re not sure your bread is full baked, turn the loaf upside down and tap the bottom – if it sounds hollow, its baked.

Slice and enjoy, once the loaf has cooled down fully. This is the perfect bread for sandwiches, toast and if you allow it to go stale, bread pudding.

Vegan Shortbread

by bakingwithelliott Leave a Comment

Whenever we start the year, I like to keep the recipes simple. January is usually the month where most people have indulged a little too much, spent most of their wages and want everything simple – so that’s what I’m, doing today.

Keeping things as simple as can be, I’m sharing the best recipe for a batch of vegan shortbread. If you have ever attempted baking at some point in your life, you have probably attempted shortbread… It’s super easy but it’s really easy to get it wrong. That’s why I’m sharing my foolproof vegan shortbread recipe.

It’s going to sound super strange but these shortbread has a very rich ‘buttery’ flavour, this is easy to achieve when you use a good quality plant based vegan spread. I gave these to family members in my social bubble and they didn’t even realise they were vegan.

Anyway, let’s get started, shall we?

Ingredients:

175g plain flour.

Pinch of salt.

120g vegan baking spread.

60g granulated sugar.

Additional granulated/caster sugar.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Weigh all of your ingredients up, line a baking tray with parchment paper and get any equipment you may need ready, such as a a food processor.

Take the bowl of the food processor (or a bowl) and place in the flour and salt, then mix until combined.

Add in the vegan spread (which should be cold) and incorporate this just until its fully incorporated, it may start clumping together but you don’t want it to form a dough – if that happens, scrap the mess and restart again.

Add in the granulated sugar and incorporate it until the mixture starts clumping together, it should still look crumbly – this normal.

Place onto a lightly floured surface and briefly knead it all together, just until a dough forms. You don’t want to over mix the dough as this will result in a touch textured biscuits, which isn’t what you want.

Bring the dough back into a fat sausage shape and wrap in clingfilm, then place it in the fridge and chill for at least an hour (the dough should be firm).

Once the end of the chilling time is approaching, you can go ahead and the

When the dough has chilled, cut the dough into 10-12 rounds and place onto your lined baking tray and then bake in your preheated oven for 13-15 minutes or until golden brown around the edges.

As soon as they are out of the oven, sprinkle over a dash of granulated/caster sugar and then allow to cool fully before you enjoy them.

Vegan Brown Bread

by bakingwithelliott Leave a Comment

Well… I’m back!

I’ve taken a short break but I’m back and better than ever. I will be partaking in the remaining weeks of Veganuary – this is where you consume a plant based diet for the entire month.

Keeping things super simple to start, with this vegan friendly brown bread. I know that brown bread can be known for being heavy and stodgy but not anymore. When you keep a recipe super simple and straightforward, you will have the best end result. No more heavy and stodgy bread, just light and fluffy bread with a far superior taste and texture over the store bought version.

Like with most baking, once you master the basics – you’re pretty set to go and work your way up to more advance stuff. The best thing about this loaf is the fact its 100% vegan – a majority of breads can be made vegan pretty easily, which is ideal.

Anyway, let’s get stated, shall we?

Ingredients:

500g Brown bread flour.

40g Fresh yeast.

8g Salt.

10g White shortening.

310ml Water, warmed.

Method:

Start by doing some prep work. Weigh up all the ingredients, prepare your loaf tin (if needed) and get any equipment you may need ready. When the time comes, preheat your oven to 230˚c/445˚f

Into your mixing bowl (I used my stand mixer bowl) place the brown bread flour and salt and mix the two together using a whisk.

Now you can add the white shortening, granulated sugar, fresh yeast and water. Mix on a low speed to start with for 2 minutes and then a low-medium speed for 6 minutes, so it will be mixing for 8 minutes in total.

Once it’s fully mixed, the dough should be clear (you see no traces of any other ingredients), it shouldn’t be sticky and should be well formed and hold its shape.

Give the dough a brief knead on a floured surface Place the dough into a lightly oiled bowl and then cover with cling film and leave to complete its first proof (roughly about an hour or) until its doubled in size. Ideally, you’ll leave this somewhere warm, it will help the yeast work.

Now that the dough has doubled in size, you’ll want to remove the dough from the bowl and place onto a floured surface and knock the dough back. This is the process of removing the gasses that have built up during the proof.

Bring the dough back into a ball shape, then bring it back into a ball and roll it out into a fat sausage shape (just big enough to fit into your loaf tin, no bigger). You can then place the sausage shape into a prepared loaf tin and cover loosely with cling film and leave somewhere warm to proof for a second time, roughly 30-45 (or until roughly doubled in size).

Now is the ideal time to preheat your oven to 230˚c/445˚f.

Once the second proof is done, remove the cling film from the top and place the loaf into the preheated oven and baked for 30-35 minutes or until baked and well coloured.

A good tip for testing if a loaf of bread is baked, is to turn up upside down and tap the bottom, if it sounds hollow, its fully baked!

Terry’s Chocolate Orange Muffins

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.

It wouldn’t quite be Christmas if there wasn’t a Terry’s chocolate orange recipe, would it? Well, today I’m sharing the best ever muffin recipe! These Terry’s chocolate orange muffins are the must bake for this Christmas.

These muffins aren’t short of any flavour, you get a chocolate rush in each mouthful and a calming amount of orange – the balance works really well. There’s no need for orange extract, you get the orange flavour form the chocolate and the added zest (the best and only way to add flavour).

The added trick that makes these muffins so much better, is adding a chocolate orange ganache into the centre of the muffins, that way you get added chocolate and orange flavour – what’s not to love, honestly!

If these sound like your sort of treat, why not give them a try – just in time for Christmas!

Anyway, let’s get started, shall we?

Ingredients:

ganache:

75g Terry’s milk chocolate orange.

40ml double cream.

muffins:

110ml double cream.

50ml milk (use your preference, I went with whole).

75ml butter, melted.

50g dark brown sugar.

2 eggs.

175g plain flour.

1 tbsp baking powder.

30g cocoa powder

zest of 1 orange.

100g Terry’s chocolate orange, chopped.

100g milk chocolate chips.

method:

Before you get started on the recipe, you’ll want to do some prep work. Weigh up all of your ingredients, grab a muffin tray and line it with tulip cases, preheat your oven to 200˚c/390˚f and grab any equipment you may need such as a mixing bowl, whisk and spatula.

To start on the recipe, make the ganache. Into a small bowl place in the chocolate orange, which has been chopped small – add in the cream and mix. Place into the microwave for 15-30 seconds at a time, stirring well in between each time in the microwave.

Once the mixture is melted, it should be smooth and glossy. Place this aside until needed a little later on – you may find placing it in the fridge better.

To start on the muffin batter, combine the chopped chocolate orange with the chocolate chips. Into another bowl whisk together the cream, milk, dark brown sugar, melted butter and egg until they are fully combined.

Over the liquid mix, sift in the plain flour, baking powder and cocoa powder – add in the chocolate and the zest of 1/3 of an orange.

Fold everything together until its fully combined, there shouldn’t be a trace of a single ingredients once you’re done mixing.

Transfer the muffin batter into the tulip cases, filling them half the way and reserving the remaining until later on. Once you have half filled all of your cases, you can take the ganache out of the fridge and scoop a generous amount out and place it directly into the centre of the muffin batter and then cover with the remaining (this is what makes these muffins that bit more special.

Now they’re done, place the muffin tray into your preheated oven and bake for 20-22 minutes – they should be well rise and smell gorgeous once ready.

Remove form the oven nd allow to cool almost fully and enjoy… The melted chocolate and orange flavour will partner together really well, trust me on that.

Easiest Chocolate Cake

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

I’m sharing the easiest chocolate cake recipe, like ever. Seriously, this is my go-to recipe whenever I’m making a chocolate cake.

Whenever I get the chance to make a chocolate cake, this is my go to recipe. It’s a simple and straightforward recipe, that only requires very simple ingredients and is the very recipe I have been using for the past 8 years – so I know it works well!

When it comes to making a basic cake, using the best quality products make the cake even better… That’s a fact! That’s why I’m using Cocoa Runners cocoa powder (it is now my favourite cocoa powder).

Anyway, lets get started, shall we?

Ingredients:

Cake:

250g butter, room temp.

250g granulated sugar.

4 eggs.

1 tsp vanilla extract.

220g plain flour.

30g cocoa powder.

1 tsp baking pwoder.

up to 50ml milk.

Buttercream:

225g butter, room temp.

450g icing sugar.

30g cocoa powder.

boiling water.

1 tsp vanilla extract.

Simple syrup:

100ml water.

100g granulated sugar.

1/2 – 1 tsp vanilla extract.

Filling (optional):

caramel.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining your 6 inch cake tins with parchment paper, preheating your oven to 180˚c/350˚f and grab any equipment you may need, such as a stand mixer and spatulas.

To start, I like making the cake (as this takes the longest). Grab a large mixing bowl and place in the butter and sugar, beating the two together until they are lighter and fluffier in colour and consistency – I find around 7-10 minutes on a high speed works well.

Give the bowl a good scraping down and then add in your eggs, one at a time, beating well in between each addition. You will notice the mixture change in consistency – this is normal.

Take the bowl and give it another good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Into a sift, add the plain flour, baking powder, salt and cocoa powder. Then sift directly into the bowl and mix on a low speed until the ingredients start to incorporate, then you can add in some milk – this is just to help achieve the perfect consistency. Try your best just to mix all of the ingredients in without over mixing the cake batter.

Give the bowl a final scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Then transfer into your line 6 inch cake tins, split it equally (or as equally as possible) and level it out. This is to ensure even baking while in the oven – place into your preheated oven and bake for 30-35 minutes to until tester when inserted into the centre.

While the cakes are in the oven baking, its the perfect time to make make the buttercream and simple syrup.

The simple syrup is super simple to make. Into a pan, place the water, sugar and vanilla extract and whisk together. Then you can place on the hob, over a high heat and allow to come to a boil and then remove from the heat and transfer into a smaller jar/container and allow to cool fully before using.

To make the buttercream, start on the chocolate mixture. Place cocoa powder and and boiling water into a bowl and whisk until a liquid mixture forms, then leave to cool while you continue with the next stage.

Grab a mixing bowl and place in the butter. Then beat the butter on its own until it reaches a lighter and fluffier in colour and consistency – this is usually achieved in around 7-10 minutes (depending on the speed and softness of the butter).

Once you’ve achieved the right consistency, you can go ahead and add in half of the icing sugar and mix on a low speed to start, working your way up to a medium-high speed until the sugar has been fully incorporated – then give the bowl a good scraping down and repeat the process with the remaining icing sugar.

Then go ahead over a low speed, you can continue to add the cocoa mixture you made at the start. Mix until everything has been incorporated and the mixture looks fantastically chocolatey.

Give the bowl one final scrape down and then set aside until you need it later on.

Whenever you want to assemble, take the cakes and remove them from the tins and level them off using a knife or a cake leveller (keep the scraps, we’ll need them later on).

For this cake, I halved my cake layers so I had 4 layers in total.

With the cake layers, you’ll want to generously brush them over with the simple syrup.

Take your board/stand/plate and smear a small amount of buttercream into the centre and place down your first layer of cake (pressing down to secure) and add a small amount of buttercream and spread it out until you have a consistent level – don’t forget, as an optional filling, you can add and spread a small amount of caramel into the centre. Repeat this with the remaining layers of cake.

Then apply a crumb coat of buttercream, this is just a thin layer of buttercream to lock in those pesky crumbs. Smooth it out as best you can, then place in the fridge for 30-45 minutes or until the buttercream is firm to the touch.

Whenever you’re ready, apply the final layer of icing and smooth out the sides as best you can, leaving it a little more untidy on top. Using a small cranked palette knife, you can go ahead and make the swirl on top. To do this, slightly dig the palette knife into the buttercream on the outer edge, swirling the cake around on the turntable, taking the swirl into the centre.

Then to finish, simply take some chocolate sprinkles and apply them around the bottom edge, to add a flair of colour and to hide any imperfections. Then to the out edge on top of the cake, you can sprinkle some of the cake crumbs (which have been crumbled into a fine consistency) – use as much or as little as you’d like.

Then place back into the fridge until the buttercream has firmed up.

Whenever you need the cake, you can slice it up and enjoy!

Iced Fruit Cake Slices

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

Today’s recipe is for a really simple iced fruit cake slice – this way you’re having the element of a fruit cake without having a whole fruit cake this is the perfect treat to make and give to friends and family wrapped up as a present or just to share with them, as it tis the season to share.

Even the people who don’t like fruit cake will like this you have a semi traditional fruit cake which is topped with a thin layer of marzipan, which is then topped with a thin layer of icing sugar and finished with a sugar paste holly leaf.

Like most people are feeling right now, it doesn’t feel very festive at all. 2020 has been the weirdest year of my life (as it has for many others), however you’re celebrating Christmas it wouldn’t quite be Christmas time without some form of fruit cake and that’s why I’m sharing my recipe today. It’s a little different he’s not a traditional it’s more of a twist on a traditional so I hope you don’t mind that.

Anyway, let’s get started, shall we?

Ingredients:

Cake:

150g butter.

150g light brown sugar.

3 eggs.

125g plain flour.

50g ground almonds.

1 tsp ground cinnamon.

½ tsp ground mixed spice.

A dash of ground ginger, cloves, all spice and nutmeg.

450g mixed dried fruit.

Decoration:

150g marzipan.

150g white sugar paste.

25g green sugar paste.

apricot glaze.

water.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of the ingredients, lining an 8×8 inch square cake tin with parchment and grabbing any equipment you may need, such as a stand mixer and spatula. Don’t forget to preheat the oven to 150˚c/300˚f.

To start on the cake, grab a bowl and place in the butter and light brown sugar – beat the two together until they are combined. You’re not looking for he mixture to be light and fluffy, just well combined.

You can then add in your eggs, one at a time, beating well in between each addition. Don’t worry if the mixture curdles a little, we’ll correct it now.

Over a sieve, add your plain flour, ground spices and ground almonds and sift that into the mixture. You can then go ahead and add in the fruit.

Mix everything together until everything is incorporated – try your best not to over-mix the cake batter, otherwise the end result will be tough.

Give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in earlier on.

Then transfer the cake batter into your lined cake tin and spread/level the cake better out until its smooth and level, them place into your preheated oven and bake for 60-90 minutes or until a tester comes out clean.

Once baked, remove from the oven and allow to cool fully (while still in the tin).

Whenever the cake has cooled and you’re ready to decorate – you can remove the cake from the tin.

Dust your work surface with a small amount of icing sugar and place on the marzipan and roll it out until its big enough for the top of the cake. I eyeballed this but feel free measure and be more accurate.

Take a small amount and apricot jam and melt it in the microwave/on the hob until smooth and spreadable. Brush this generously on top of the cake and then place the rolled out marzipan on top – set the cake aside while you prepare the final layer.

Dust your work surface with some icing sugar and roll out the sugar paste to be big enough for the top of the cake. To secure the sugar paste in place, brush over a small amount of water and then place the rolled out sugar paste on top.

Roll out the green sugar paste and cut out holly leaves and dampen the back, then secure to the top of the cake .

The you can slice them up into 16 generous portions and enjoy, this is the perfect recipe to make and share with friends and/or family.

Eggnog Cupcakes

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

Keeping things chilled this Monday with a batch of eggnog cupcakes.

You may remember a couple of days ago, I make some eggnog – you will need it for this recipe.

These cupcakes are super easy and perfect festive – they have the perfect boozy eggnog flavour without it being too much. Starting with a classic vanilla cupcake, which is filled with a homemade eggnog pastry cream and topped with a creamy eggnog buttercream – what’s not to like?

Anyway, let’s get started, shall we?

Ingredients:

Cupcakes:

175g butter.

175g granulated sugar.

2 eggs.

175g plain flour.

1 tsp baking powder.

pinch of salt.

uptown 50ml milk.

Eggnog Pastry Cream:

200ml eggnog.

1/4 tsp vanilla extract.

30g egg yolk.

25g granulated sugar

15g plain flour.

Eggnog Buttercream:

125g butter.

250g icing sugar.

eggnog pastry cream (as much or as little as you’d like).

Method:

Before you get started on the recipe, you’ll want to do some prep work. Weigh up all of you ingredients, preheat your oven to 180˚c/350˚f, line a muffin pan with cupcake cases and get any equipment you may need such as a stand mixer, sauce pan and whisk and of course spatulas.

To start on these cupcakes, you will want to make the pastry cream (as this takes the longest to make).

Grab yoru saucepan and place in the eggnog and vanilla extract. Place this on the hob over a medium-high heat, allowing to come to a boil.

Into another bowl, add the egg yolks and sugar and whisk them together until they are well combined – the mixture should be pale in colour and the volume should have increased. Add in the flour and whisk until its fully combined into the mixture.

By this point, the milk should have reached a boil. Pour around 1/3 of the milk mixture over the egg mixture and whisk until incorporated. Then gradually add the rest, as you whisk it in.

You can then transfer it back onto the heat and continuously whisk the mixture until its thickened considerably. Once thick and smooth, you can then go ahead and transfer into a small baking tray and spread it out until its a pretty thin layer, then cover with clingfilm, ensuring the clingfilm is touching the top of the pastry cream.

Try you best to ensure that a skin doesn’t form on top – allow to cool down fully.

While you wait, you can make the cupcakes.

Grab a mixing bowl and place in the butter, granulated sugar, eggs, plain flour, baking powder, salt and vanilla. Beat them all together until everything has become well combined and the mixture is lighter and fluffier in colour and consistency. You may find the mixture a little stiff, add in milk, roughly a tablespoon at a time until you achieve the perfect consistency.

Transfer the cake batter into the lined muffin pan and fill the cast around 2/3 or 3/4 of the ways full and then place into your preheated oven and bake for 20-22 minutes or until well risen, golden brown and when a tester is inserted into the centre, comes out clean.

Allow the cupcakes to cool fully before you try to work with them.

Now is the idea time to get started on the buttercream.

Into a large mixing bowl, place the butter and beat it on it’s own until it’s lighter and fluffier in colour and consistency – this usually takes around 7-10 minutes, depending how soft your butter was and what speed you have your mixer on.

Once you’ve achieved the perfect consistency, give the bowl a good scraping down just to incorporate any bits that may not have been fully incorporated.

Then add in the first half of your icing sugar and incorporate it over a low speed to start with, working your way up to a medium-high – everything should be well combined and almost fully incorporated. Repeat with the remaining half of icing sugar.

You’ll want to give the bowl a good scraping down, just to incorporate any bits tat may not have been fully worked in from earlier on – set aside until needed later on.

Now everything has been made and you can prepare to finish the cupcakes off.

Take the pastry cream you made earlier on and scrape it from the baking tray and into a bowl. Whisk it all together until its less gelatinous and more spreadable. Transfer into a piping bag and set aside until its needed later on.

Using some of the left over pastry cream, add it to the buttercream and just mix until everything is fully combined, then transfer the buttercream Into a piping fitted with your choice of nozzle.

Now to finish the cupcakes, core the centres out and generously fill with the pastry cream and then pipe the buttercream on top and finish with sprinkles and sugar paste snowflakes (or whatever you’d like).

That’s how you make a batch of eggnog cupcakes!

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