You all know that I love any excuse to get baking. Father's day is coming up soon (on June 16th!) so I've started to come up with a few ideas for what to make. If you've been a reader for a while, you'll know how much I talk about the website Baking Mad, and have done a few posts with them too. Well, today is no different and they kindly sent me some baking bits to feature!
To kick off my Fathers day ideas, I had a little browse of their site and bookmarked a few that sounded really scrummy, including these Fathers day cupcakes and this yummy looking Bakewell Tart. I know Fathers day is a while off yet, but like I said, I'll take any excuse to practice baking, and certainly need no excuse to eat it all as 'test subjects'!
My Dad is a huge fan of coffee and walnut cake, which I will make closer to the time, but this time I wanted to try the chocolate cake, both of which have amazing reviews on the site. I made a huge mess in the kitchen but the cake tastes delicious! I dropped the flour, got cake mix on the cupboard and all down my top but the cake was a sucess! I wasn't sure about putting the tin in the bottom of the oven with water in, but I followed the instructions anyway and it has made the cake really lovely and moist!
With the buttercream, I really thought the quantities wouldn't make enough and in the bowl it looked like far too little. But when I spread it out it was okay, and you really don't need a thick layer because the sponge is so rich already! You'll only need a little slice too because of this, but I guess that's a good thing ;)
I kept the decoration simple, although with the coloured designer icing I was sent, I could definitely write on a message, which I'll do when it comes to my Fathers day cakes. For this one though, I kept it simple and decorated round the edge with some yummy caramel drops. I hadn't seen these before but they're really tasty!
I'd definitely recommend trying this recipe if you love chocolate cake. It's super yummy, and don't worry about the recipe quantities because it's definitely balanced in relation to the whole cake. Just don't drop the flour on the floor!
(P.S. I always store my cakes in tins. Put the cake on the lid and then the base over the top, that way it's much easier to cut each time and you don't have to worry about getting it out :))