Sophie, who runs stationery business Junk & Glitter, previously wrote award-winning blog The Cake Hunter, which was born out of a love for butter and sugar, and still blogs sporadically here at The Dinner Bell.
This cake is perfect for autumn. It’s just slightly adapted from a David Lebovitz recipe for carrot cake and you probably wouldn’t know it was sweet potato if I didn’t tell you but it’s the maple frosting that makes it. I had a glut of sweet potatoes lying around and I figured there was no reason why I couldn’t use them in the same way as carrots. This frosting is much sweeter than your basic cream cheese frosting so you don’t need a big slice when it comes to eating, but who am I to tell you how to eat your cake?!
It is crumbly without being dry and has the right balance of sweet and spice. As with all cakes, I recommend a strong coffee. Read More
I’ve baked many many simple vanilla cakes over the years but I think this might be my favourite. For a good strong vanilla cake you really do need to use a vanilla extract with the seeds in, vanilla bean paste or powder…or even an actual vanilla pod. Any of those will give the best flavour to your cake and I love seeing the little vanilla seeds dotted throughout. I’m a really big fan of vanilla powder, I’ve only used the Ndali brand so I can’t comment on any others but it gives such a wonderful vanilla flavour to everything I’ve used it in.
Of all the things I bake, layer cakes are the most fun to make and I haven’t made nearly enough recently so I’m throwing myself back into frosting. Plus I finally restocked up on piping bags so I need to practice my piping.
It’s all we want in life really: breakfast that’s pretty good for you and gives you chocolate milk in return. I think the idea with granola is that you are supposed to sprinkle a little bit on your yoghurt and fruit but I am partial to a huge bowl of it with enough milk to wet the granola but not swimming in milk. I have milk issues, in that, the very idea of drinking a glass of milk makes me heave. Unless it’s chocolate milk, then I’m fine.
I really love the tahini in this. The finished granola doesn’t taste of tahini but it just brings out the flavour of the other ingredients really well without being overpowering. It goes so perfectly with the cocoa and coconut.
I think there are two categories of brownie, dessert and snack. Dessert brownies are messy and probably need to be eaten with ice cream and a spoon. Snack brownies are the ones you can wrap in foil and sneak into your handbag for emergency brownie situations – these situations arise almost daily for me. I place myself more on the dessert end of the spectrum, I find a dry, cakey brownie just about the most disappointing thing that could happen to me in a world of baked goods. Read More
The problem with these tea cakes is that it’s really easy to keep eating them. There’s no muffin case getting in your way and all these pretty little tea cakes are just lying around whispering ‘ooh [insert name here] why don’t you put the kettle on and eat us all?!’.
What? You mean your cakes don’t talk to you?
I jest of course but cake definitely finds a way to call to me in some way. I know how to be stronger and resist. If I make sure I get more sleep and eat well in the day then I can turn cake down but if I’m tired and hormonal then it’s every cake for himself.
These are the perfect no frills tea cakes. Whipping up the egg whites separately means the batter is much lighter. Rose and rhubarb is a wonderful flavour combination and one of my favourites. Read More