Since nobody has been able to jet off to Benidorm or any other exotic location this year, it’s time to bring the sun to us with this tropical traybake.
This orange and passionfruit cake will provide the sunny vibes, but if you really want to recreate the ‘Brit on holiday’ experience, then you’ll also need to do the following:
wear a ridiculous tropical shirt (bonus points if it matches with the rest of your travel companions)
get up at the crack of dawn to ‘save the sunbeds’
burn to a crisp on the first day
say it’s boiling at least 17 times a day
learn how to say hello in the local language, then proceed to speak English
Before we get into the nitty gritty of the recipe, here is this week’s (very embarrassing) kitchen goss
I can’t quite believe I’m exposing myself this much on KG, but this is too funny not to share.
So I recently rediscovered this voice memo I made in 2018 when I was revising for my chemistry A-level. I must’ve seen a pinterest thing on creative ways to revise or something, because something unholy possessed me to make a song about electrophilic addition.
Yes it’s to the tune of ‘These Words’ by Natasha Bedingfield
Yes it took me all day to write (and I couldn’t even make it rhyme)
Yes the full version of ‘Mechanisms Mix *flame*’ is available on soundcloud
I can’t bring myself to listen to the full thing, and safe to say I will never be doing that again.
Back to the bake…
FOR THE CAKE
225g caster sugar
225g self raising flour
1 orange – zested n juiced
1tsp vanilla extract
FOR THE ICING
300g icing sugar
3tbsp passionfruit curd (or adjust to your taste)
1tsp vanilla extract
gel food colourings
whack your butter and shug in a bowl and beat until light and fluffy
add eggos one at a time
fold in flour, orange zest, vanilla and 3/4 of your orange juice (save the remaining quarter for icing time)
Whack this in whichever tray tickles your pickle, make sure to grease and line it
bake for 20-25 mins at 180C (or if your oven doesn’t have numbers on it like mine, then just take it out when it looks golden and a knife comes out clean when you poke it in)
Whilst that’s cooling you can crack on with the icing
whip up the butter and icing sugar
add the orange juice and passionfruit curd to your taste (it can be quite zingy)
if you want to decorate with painted buttercream flowers then split icing into bowls and add colourings of your choice (gel food colourings work best here)
once the cake is cool, remove from the tin and spread over a base layer of icing
Let this set up in the fridge – very important step otherwise going to be difficult to add more buttercream on top!
once harder to the touch, get the cake out and get creative
I ‘painted’ flowers onto mine, which is a technique I’ve been wanting to try out for ages, but go with whatever you feel looks fun n fresh
If you’re interested in how I decorated my traybake, then take a look at this very speedy vid below.
Isomalt is a sugar alcohol (not the kind you can get sloshed on though 😦 ) and when it cools it sets like hard candy – perfect for sugar art. It can be blown into little bubbles, made into delicate flowers, or in this case, slopped around to make a splash.
Before we begin, here’s the KG.
The one accessory which should feature in every fashionista’s wardrobe: Primark’s Disney dog outfit range.
If you have a below average sized head and want to stand out from the crowd, then the small dog costumes will be right up your street. Slip into one of these and everyone will want to PET THAT DAWG.
Of course the stitch costume was whipped out after an incredibly *classy* bottomless brunch with my sistaz. The real question is though, who wore it better – me, Melis or the rat (Gregg)????
Anyway, moving on. I’ve made a cheeky vid for you all instead of just a written recipe – keepin up with the tech for kids these days. Pls enjoy.
isomalt (ready tempered, clear, just get on amazon)
gel food colouring
silicone mat (this is needed)
bottle of some kind
Pop a few isomalt balls in a heatproof bowl
chuck in the microwave and blast in 30second intervals until bubbling
be really careful because it is literal molten sugar and can say from experience it hurts if you touch it
add in any colouring you want at this point
you might have to blast in the microwave again to get really hot (it sets up super quick so you have to move fast)
pour your bubbling isomalt onto your silicone mat
start to tip the mat to spread it around
when the isomalt has cooled slightly on the mat (30 secs) lay the mat over a bottle and hold in the desired shape
wait a couple of minutes until the isomalt has set hard
carefully remove the bottle and peel off the silicone mat – take your time you don’t want to crack your masterpiece
and that’s it!!! Pop it on top of your cake, sit back n chillax
And that’s everything my lovelies. Posts may be on the slow side for a while because my oven at uni is a genuine candle but I’ll see what I can rustle up.
We’re taking it back to my baking roots – the birthday cake. When I had first properly got into baking about age 12, the fondant bday cake was my stomping ground. Now, fondant isn’t what all the trendy kids want (youths these days grrr), so instead we move over to buttercream cakes – tastier, but harder to make look semi-decent.
This is one of my first buttercream cakes and went a bit off the rails with it. Feelin like one of those edgy art people and off to get a very short fringe cut to fit my new persona. Honestly, just call me Bob Ross x
Before we move on, here’s this week’s KG…
I’m back in L town after TOO long. My cave is finally decorated (yes the nawti Mary Berry poster has made a return.) Despite all odds, my houseplants have survived their first week (hello Miss Greenfingers). I won’t do my washing until I have 1 sock and an age 12-13 T-shirt left. My housemates don’t hate me yet – give it another week girls 😉 and my diet has gone back to exclusively sour skittles and spag bol. IT’S. GOOD. TO. BE. BACK.
For the sponge:
340g caster sugar
340g self-raising flour
zest of 3 lemons
For the lemon syrup:
85g caster sugar
juice from 1 1/2 lemons
For the buttercream:
3 tbsps lemon curd
swiss meringue buttercream or Italian meringue buttercream (basic recipe link here, you will need 2 or 3x this recipe:)
I like to think of cake as a blank canvas (but it’s so much better than an actual canvas because you can eat it afterwards).
There are so many techniques out there for decorating cakes, from sculpting fondant to mirror glazing. Hand painting is one that is not seen as often, but can result in a cake that’s (almost) as beautiful as you 😉 x