Some Birthday Cake?

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I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me!  I’m just really happy we like the same sweet things lol!

A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!

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I had to share some cake with you all…I hope you enjoy it, as much as we did!  Have a beautiful day friends! See you soon! Much love, D x

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Click on the blue link below for the recipe…

My favourite chocolate fudge cake recipe…just top with extra coconut!

Mary Berry’s Chocolate Cupcakes

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I adore Mary Berry, the absolute Queen of Baking here in the UK. A beautiful person, so extremely talented and has dedicated her career to help us perfect our home baking. I just know that when I use a “Mary Berry Recipe” I will have fantastic results everytime.

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Here is one of our favourites…I put the chocolate icing onto the cakes whilst they were still warm and this way it melted into a rich chocolate sauce with an ultimate moist cake centre…ummm chocolate heaven!

Enjoy friends…Have a wonderful day! Much love, D x

CHOCOLATE CUPCAKE RECIPE
@ http://www.bakingmad.com/mary-berry-chocolate-cupcake-recipe/

INGREDIENTS

CHOCOLATE CAKE
4 tbsp water boiling
40g cocoa powder
3 eggs
175g butter (unsalted) softened
165g caster sugar 
115g self-raising white flour
1 tsp baking powder 

CHOCOLATE ICING
60g butter (unsalted)
30g cocoa powder
3 tbsp milk
250g icing sugar 

METHOD

1. Line two 12-hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon)

2. Divide the mixture equally between the 24 paper cases. Bake in a preheated oven at 200°C for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire

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3. To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Using a palette knife spread the icing over the cakes and leave to set before serving

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The Christmas Bake Off…Final 5!

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The Christmas bake off competition for winning the Tefal Optigrill is closed! It is now up to YOU to help choose the WINNER!!!

The final five entries have been chosen.  You will be able to vote over @ Sharing Food With Shivaay Delights

Come on over and like the picture of the bake you wish to win!

I’m so excited…Results will be announced in 24 hours!  Good luck to all our entrants!
And thank you to all that participated!

Let’s vote friends x

See you there!…love D x

Caramel Pear Upside Down Cake Flan

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Good Morning! I thought it was time for another new cake recipe from Shivaay Delights! I wanted to treat ourselves as we have been really good with our new healthy found diet. I still used a low fat butter spread which was lovely in this!
So apart from the sugar that I also reduced, the recipe is not extremely fattening!

I love upside down cakes and prefer making the caramel topping in the oven! Saves on washing lol! And the whole house is set off with the brown sugary sweet aroma, followed by the scent of juicy pears being permeated by this buttery caramel!

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I wanted to achieve not a sponge cake risen base but more a sponge flan base. By beating the eggs and butter together really achieved this. A very velvety texture on the tongue with sweetness and a little sharpness from the pear provides us with a great combination! My little one thought that the caramel topping was chocolate and it went down even faster! Lol!

Have a wonderful day! Enjoy…what are you cooking today?
Much love D x

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INGREDIENTS

For the caramel and topping
3 heaped tbsp dark muscavado sugar
2 tbsp unsalted butter
3-4 small pears, peeled, cored & thinly sliced

For the cake base
200g self raising flour
¼ tsp baking powder
½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp salt
1 tsp vanilla extract
40g light brown sugar
40g caster sugar
2 large eggs
100g butter/low fat butter spread

METHOD

• Preheat oven to 180°c/350°f. Put the unsalted butter and 3 tablespoons of muscavado sugar in a greased cake tin

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• Place in the oven for 8-10 minutes until the sugar has started to melt into the butter. You may need to add a tablespoon of water to the caramel and stir

• Carefully arrange the thin pear slices onto the caramel and set aside

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• Whilst the caramel is cooking in the oven. Beat together the butter and eggs together until combined

• Throw in all the dry ingredients plus the milk and vanilla extract, mix well. The batter should be of a drop like consistency, if not then add a little more milk

• Pour in the batter over the pear and caramel, with a spatula level out

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• Place in the oven for 35-45 minutes until a skewer comes out clean when poked into the cake

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• Leave the cake to rest in the tin for 10 minutes. Slowly invert cake out onto a large dish

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Serve warm with a little vanilla ice cream

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Breakfast With My BFF

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This lime and coconut syrup cake I made at 6 o’clock this morning for my wonderful friend Anussha who is so very dear to me.  She always spoils me with lovely delightful food and today it’s my turn!

She’s coming round for breakfast with her two little gorgeous girls and we will be having cheese chilli and onion omelette for pitta bread plus a fresh salsa and the cake for “elevenses” with her Mint masala chai recipe

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My lime & coconut recipe…Enjoy friends! I know I will!! 😉

Have a restful weekend…Much love, D x

Melt In Your Mouth Peach Pudding!

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I do surprise myself sometimes when I just make up random recipes and they work! This particular dessert was intended to be a sponge type traybake, but in the end it turned out to be a melt in the mouth peach pudding! I think it actually was better than what I thought it would have been originally. I guess that’s why I really like to develop my own recipes and I look forward to what will actually come out of the oven!

The taste is so fudgy because of the brown sugar. The peach slices add that slight acidity and then you have the texture which is absolutely soft and silky and just melts, melts, melts on your tongue!

It was a sure winner here, I really hope you all enjoy it friends!
Have a beautiful day, much love D x

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INGREDIENTS

150g softened unsalted butter
175g plain flour
1 tsp baking powder
Pinch of salt
100g soft dark brown sugar
35g white sugar
Tin of peach slices drained
2 large eggs
½ cup of milk
1 tsp vanilla essence

Icing sugar to dust

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METHOD

Preheat the oven to 170°c and grease a rectangular baking deep dish. Also line with some grease proof paper

Cream the butter and both types of sugar together in a large mixing bowl, add the eggs one by one and stir

Fold in the flour with the salt and baking powder, pour in the milk and vanilla essence. At this point you should have a drop like consistency batter

Spread half the batter mixture into the dish, layer the peaches in rows to cover the batter. Gently spread the remaining mixture onto the peaches, level out as much as possible with a spatula

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Bake in the oven for 25 to 35 minutes, until a skewer comes out clean

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Let it cool in the tray and when ready to serve, slice into squares and dust with plenty of icing sugar

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Banana & Lemon Iced Squares

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After seeing Selma @ Selma’s Table and Karinna @ Cheesy Biscuit make wonderful citrus flavour desserts, I just had to make me some.  This time however I introduced a new fruit into the mix ~ the banana.  I wasn’t sure how this recipe would come out but I was pleasantly surprised by the flavour combination.

It’s like a little tropical sunshine shines onto your palette when your eating your way through a spongy, sweet, soft square of deliciousness! 

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Another very simple and quick bake.  Great to impress for when you have friends coming round for coffee or a sweet treat for the family.  I reduced the butter content and flour content so that you really get the fruits coming through.  I especially love the tang of the sharp lemon icing…

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Hope you enjoy it!  I’m about to share some of it with my little nephew later on this afternoon.  Have a beautiful day, take care…much love D x

INGREDIENTS

150g softened butter
1 large ripe banana
100g caster sugar
3 large eggs
200g self raising flour
1 tsp lemon extract
3 tbsp milk

For the icing

Juice of one lemon
5-6 tbsp of icing sugar

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METHOD

• Grease and line a deep rectangular dish and preheat oven to 180°c

• In a food processor blend the banana, butter and sugar together until it combines.  Stir in the lemon extract

• Crack in the eggs, put in the milk and give it another whizz.  Gradually add in the flour and mix until combined

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• Empty out into the baking dish and level out using a spatula

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• Bake for 30-35 minutes untilk golden brown specks appear and a skewer comes out clean when poked into the centre of the sponge

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• Vigorously mix the icing sugar and lemon juice so that it becomes a smooth and sticky icing texture

• Once baked let the sponge cool down.  Top off with the icing using a spatula to cover the whole sponge

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• With a sharp knife cut into squares

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Serve on its own or with some ice cream…

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My First Zebra Cake!

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Busy and hectic weekend!  But I think I’ve cooked and baked more.  Also because my 3 year old has the chicken pox and he wanted cake, cake and more cake!
I wanted to bake something special for him and I came across this recipe on YouTube.  I’ve been wanting to make a zebra cake for a while and this was the perfect opportunity! My little one was ecstatic and to see the smile on his face…Priceless!

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Here is the link to the simple recipe plus it’s in video form so can be easily followed..

Zebra Cake Video by Aashpazi

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A chocolate torte or a chocolate sponge?

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I’m so excited as I await my closest friend’s baby to enter this world.  My friend for a whole decade now who I feel I’ve known all my life. One where the friendship is such that you do not have to see each other but we know we are always there for one other.

I had promised to bake her something, so I baked this chocolate cake for her and took it round to her home. We had some lunch and together had a few slices of this chocolatey concoction of a cake. 

When I put it into the tin I didn’t realise how heavy it was as it has a lot of substance. The cake is not spongy but closer to a torte with a cakey appearance and consistency. Really satisfying  when you are craving chocolate. The ganache adds a little more creamy moisture to the cake but I would make it extra special by serving it with a scoop of soft vanilla ice cream or a pouring of luscious single cream

I’m sure I will be making it again to celebrate the birth of my niece or nephew! Thanks J for always being there for me, lots of love D xxxx

INGREDIENTS

200g butter softened
180/200g plain flour
50g plain chocolate melted
200g soft light brown sugar
30g caster sugar
3 free range eggs
90g cocoa
2 tsp baking powder
Pinch of salt
250ml milk

For the chocolate ganache
150g plain chocolate
150ml single cream
1 tsp butter

METHOD

• Grease and line two sandwich tins and preheat oven to 180°c (160°c fan)/350°f/gas mark 4

• Cream the butter and sugar until light and fluffy with the pinch of salt
add the eggs one at a time and mix well until combined

• Fold in the dry ingredients ~ the cocoa, flour and baking powder followed by the melted chocolate

• Pour out the milk to get a drop like consistency from the batter. Divide the batter between the two sandwich tins and place in the oven for 25-35 minutes

• Meanwhile whilst the cake is baking, prepare the ganache. Heat the milk, chocolate and butter on a low heat and stir continuously. Once the chocolate has melted and the ganache has become thick and glossy, take off the heat and rest aside

• Check the cake is done by inserting a skewer into the middle, it should come out clean. Leave them in the tins to cool

• Once cool, spread some ganache on one of the cakes and place the other on top.Pour over the ganache and cover the whole cake using a palette knife

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• Place in the fridge to chill and set the chocolate ganache. Cake will be ready after an hour, you can bring it back to room temperature or have it cold. Best served with some fresh single cream.