Coming of Age Cake.

Friday, 25 January 2013


This past week, I've spent my time at home.
In the days I would bake and read and in the evening I would make dinner for my parents and we would talk, laugh and eat a lot. It was a very lovely, very relaxing week. It was the transitional period between my two semesters and I spent my time recuperating from the stress of essays and growing back into my love of reading. And of course, extending my ever-growing love of cooking.

Whilst at home, I finalised a few personal goals that I’d been outlining in my head over the past month. I wouldn’t call them New Year’s resolutions as I hope I won’t begrudgingly be renewing them next January, as is the case with most resolutions made in that vein. Instead, these are a set of personal and significant goals that I hope to guide my year and this part of my life to prosperity and happiness. They do have some relevance to this post, so bear with.
  1. To begin, continue to work at and be happy with all that I do. Ensure that it gratifies me and fuels my desire to achieve.
  2. Don’t force the passion that I think should be woven through my writing. I believe it will come, as it is now at 22.56pm as I sit cross-legged on the floor in my pyjamas and new, rather beautiful hat. Just be patient.
  3. Remember what I am driven by. Try not to lose sight of that, or what is important to make it a reality. Translate: remember to work hard.
  4. Be patient, grateful and loving to all those who support me. Continue to make them cake on a regular basis.
  5. And finally, although this isn’t as philosophical it is important to my own personal growth. Number five is to buy proper face makeup and learn how to apply properly! Yes, this one is a little vain. However, it makes me feel like I’m taking myself a little more seriously. And I’ve already made headway with this. My Mum and I went out and purchased the makeup and the lady in Clarins made me look like a treat. Now all I need to do is learn to replicate the results… 

So I feel like I'm entering a new stage in my life and this is reflected in my blog. As my readership grows I'm starting to take it more seriously and now with a new design I'm very proud of it. I hope it continues to flourish over the coming year.
So in a roundabout way, inspired by my personal ramblings above, here is my Coming of Age Cake with a lot of chocolate and a handful of strawberries. 

For my Coming of Age cake you will need:

For the cake:
150g soft butter
250g caster sugar
150g self-raising flour
125ml sour cream
4 medium eggs (at room temperature)
50g cocoa powder
1 tsp baking powder
pinch of salt
few drops of vanilla extract to taste

To decorate: 
100g dark chocolate
550g icing sugar
250g really soft butter
2 tbsp milk
1 small punnet of strawberries
1 flake

A long recipe, but this is a celebration cake, so on this occasion it's alright not to skimp.
This one was inspired by the lovely Lorraine Pascales's Let Them Eat Cake, Cake that you can find in her book

To begin, sift all the dry ingredients into a large bowl. So that's the flour, sugar, cocoa powder, baking powder and salt.


Add in the sour cream (don't be scared, this ensures the cake isn't dry and crumbly), vanilla extract and beaten eggs. Also add in your butter. Make sure this is soft or you'll have issues with whisking.


Whisk. I opted for the hand whisk and a work out. But an electric whisk will get the job done much quicker.


Pour into two pre-lined and greased 20cm circular cake tins.


Bake in a oven preheated to 180c for 25-30 minutes.


Clean bowl with tongue. Chuck spatula away if it's slowing you down.


 This is for you too...


Once baked and cooled, make your icing.
If you are doing this by hand, prepare for a work out. Especially if your butter won't really soften because you live in a student house/ice box.
Begin by sifting the icing sugar into a bowl. Cream in the butter and add the milk to loosen up the mixture. Once you have a smooth mixture, melt your chocolate and stir in.


This can get messy.


You should end up with something like this.


Spread a generous layer of icing between the two cake layers and then pile more icing on top of the cakes.


Spread round the cake and make as even or uneven in pattern as you like (or can be patient with). I went for a textured look. Hopefully in this phase of my life I'll acquire a pallet knife.


I've decorated with sliced strawberries, leaves still on and a crumbled flake on top. 


Colours, flavours, love.


So there we are. A layer or two of love, hard work, mistakes and passion. My Coming of Age Cake certainly seems like a poignant turning point for my blog and myself. But failing all of that, it is just simply gorgeous with a cup of tea.   

2 comments:

  1. Replies
    1. Glad you think so!
      The colours looked particularly gorgeous in the snow :) xx

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