Blueberry Hummingbird Cake

April is my birthday month and so I feel inclined towards celebrating cake in all of it’s forms today. This one is a favourite recipe of mine from the first Hummingbird Bakery Cookbook and a slice even features on the cover. The reason that I like it is that it is huge – this is the perfect cake to have for a party or to take to work as it will easily feed 20. It’s light and moist and delicious. A total winner and it’s easy to make to boot.


Images copyright Lawson Photography

As you can see the images here were taken during the shoot at my old house before we moved, by the lovely Pete and Laura Lawson – thanks guys!

Blueberry cake – Adapted from the Hummingbird Bakery Cookbook
Preheat oven to 170C fan

350g butter, unsalted, room temp
350g caster sugar
6 eggs
1tsp vanilla extract
1 lemon zested
450g plain flour
2 tbsp of baking powder plus 1tsp
270ml soured cream

250g blueberries plus extra to decorate
1 quanitity of cream cheese frosting
(300g icing sugar, 50g unsalted butter, 125g cream cheese)
loosened with 30ml of soured cream and 20ml of lemon juice

25cm ring mould, greased and lined


Images copyright Lawson Photography

1. Cream butter and sugar until light and fluffy
2.Add eggs, one at a time
3.Beat in vanilla, lemon zest, flour and baking powder
4.Add soured cream and beat until combined, gently stir in blueberries
5.Fill your tin and smooth surface over with a knife
6.Bake for 40-50 mins until the crust is golden brown and the sponge springs back.


Images copyright Lawson Photography

7.Leave to cool in the mould for 5 minutes, then turn out onto a wired rack, removing the paper.
8.When the cake is cool, pour the icing mix over the top and sprinkle with blueberries.


Images copyright Lawson Photography

Definitely give it a try readers, it is soooo good!

Love,
Rebecca
xo

PS Thanks for bearing with me this week – we are back in the bedroom!!! I’m still getting sorted but hope to be back next week with my usual schedule.

Friday Food: DIY Ombre cake

So, since leaving the world of wedding blogging, I don’t have much occasion to delve into the wealth of pretty found on wedding blogs. I do however love my Pinterest account and find so much inspiration there. When there isn’t a wedding to plan I’m often found busy figuring out how to work something I’ve found there into my life instead.


Birthday sprinkles cake // Pink ombre cake with flags // Purple Ombre cake // Pink Ombre slice

Today’s Friday Food is an ombre cake, something I fell in love with and found via wedding pins but think works just as well as a celebration cake. I made this one to take to my work the day after my birthday to celebrate with them and thought I’d share some tips. There are a wealth of how to’s on various sites (See the list at the end of ones I read,) but really all you need is a dense-ish victoria sponge recipe and frosting. This is my own go-to Victoria sponge recipe (one of Florence’s actually!) if you need one.

For the sponge cake:8oz Self raising Flour
8oz Caster sugar
8oz butter (I usually use somewhere between this amount and half, depending how virtuous I’m feeling, it works just as well)
4 eggs
a splash of milk
and your chosen food colouring!

Buttercream Frosting:1/3 of a pack of unsalted butter
250-300g of icing sugar, according to taste.
a splash of milk

Method:There are 2 ways to mix a sponge, the easy way and the traditional way. If you have a food mixer there is nothing wrong with throwing everything into a bowl and whizzing it up. I’ve done this on many an occassion and it’s worked perfectly, save for the odd air bubble!.
If you want to do it properly, here’s how…
Add the butter and sugar together in a food mixer and ‘cream them’ until the sugar/butter mix is light pale and fluffy.
Next add in your (beaten) eggs and incorporate.
Lastly sift the flour in and mix together gently with your food mixer on a slow speed. Add a splash of milk to loosen the mixture if it’s too stiff, it should pour, but very slowly!
Now divide the mix into 4 equal portions. Keep one aside for the palest layer then add food colouring to the remaining three, to create a slightly more intense colour in each. I wanted mine pale so went easy on the colouring, but the strength of colour is up to you. Just go slowly, a little food colouring goes a long way!
Place each colour mixture into a separate 20cm cake tin and bake at 180 degrees for 15-20 minutes or until golden on top. To test if they are ready, insert a skewer and ensure it comes out clean. Cool on a wire rack.

While your cakes are cooling, mix your frosting. Start with the butter in cubes, at room temperature and mix it (in your food mixer again) to become smooth. Add the icing sugar bit by bt and try not to make an icing cloud int he kitchen – you may want to add it by hand to avoid this then use the food mixer later on to whizz it up into a lighter frosting. Add a splash of milk to loosen it as required.

Assembly:Sandwich each layer together with a dollop of frosting, spread out to a couple of millimetres thickness. If your cakes are particularly ‘dome shaped’ on top you might want to slice them off to make them flatter and stack better.
Next use your remaining frosting to ice the sides of the cake using a palete knife to press it into the cake as you spread in one motion. Pay particular attention to filling in the gaps between each layer at the edges.
Finsh with the top! Don’t worry about having enough frosting, there is plenty here, but if you are concerned just apply a thinner layer and continue to build up evenly.
Decorate your cake as you see fit, I used simple sprinkles for a party finish!

Next step? Enjoy!

Feel free to shoot me any questions you have in the comments box, I’ll help if I can!

Love,
Rebecca
xo

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