Caramel & Peanut Butter Cake – I Love Cake (March)

I was wondering what to do as a theme, and then I thought I would go with
MOTHER’S DAY
seeing as though its Mothering Sunday this month. It also means that the theme is open to any interpretation you see fit – any cake or bake you like can be linked up.
My offering is a cake that I have made for myself as I am a mummy and no one else will be making me one!
The recipe is kind of made from what I happened to have in my cupboards today so its a bit of a made up combination!
Ingredients Cake:
200 g unsalted butter
175g caster sugar
25 g cocoa powder
3 tbsp peanut butter (I used smooth but crunchy would be ok)
4 eggs
1 tbsp natural yogurt
2 tbsp toffee sauce ( i used carnation already made toffee sauce)
200g self raising flour
Ingredients Filling:
qty buttercream ( I used ready made )
toffee sauce
galaxy ripple
Method:
Pre-heat the oven to 170oC fan and 190C and grease and line 2 sandwich tins
Put all the ingredients except the flour and cocoa powder into a large mixing bowl and beat together until creamy .
Add the dry ingredients and combine well
Divide the batter between the tins (you may have some batter left as I did so I made some muffins too)
Bake in the oven for 25-30 mins until cooked right through
when completely cooled spread some butter cream onto to one sponge and some toffee sauce onto the other
Put the cake together and mix a little buyer cream and toffee sauce together to make a topping to spread on top of the cake. I then added some crumbled galaxy ripple as a tasty decoration
This is a very indulgent cake and quite sweet but very nice 🙂
Ok so now its your turn, please link up a cake you would like for mothers day, or one your mum likes or maybe a recipe passed down to you from your mum.
Maybe your child/children are baking you a cake which they might like to link up. 
Come on…..show me the cake love xx


(linky open for the rest for the month)
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Thank you xx

Zesty Lemon Sponge Cake


With Mothering Sunday just around the corner I have been thinking about what gift to get for my mum. I think it’s nice to show my her how much she is thought of and how thankful I am to have her in my life and my boys.


This year my brother is coming down and bringing Mum to my house where for lunch and I will make a cake for her. One of her favourite cake flavours is lemon and last year I made one that she really enjoyed for her birthday so I thought I would make it again for Mothering Sunday. It is taken from Cupcakes from the Primrose Bakery  book which has some fab cake recipes in it. I have adapted it slightly by making the cake batter a bit differently and adding lemon curd to sandwich the sponge together, which is why I have changed the name of it, but the recipe is as follows


Ingredients

Cake:

225g caster sugar
225g self raising flour
1  1/2 tsp baking powder
25g cornflour
225g unsalted butter, at room temperature
4 large (free range from my ‘would be’ in-laws chickens) eggs
Juice and grated zest of 2 large or 3 small lemons

Filling:
A batch of butter cream – I have cheated and used a ready made one (I can make my own as my previous recipes have shown but I didn’t have enough icing sugar so ready made is always handy to have as a standby I think!)
Jar of good quality lemon curd
Pretty edible cake decorations 

Preheat oven to 170oC (fan) or 190oC 
Grease and line two 8inch sandwich tins
Cream the butter and sugar together until pale and creamy 
Add the eggs and beat well
Add all the dry ingredients , having sifted , and mix well but be careful not to over mix


Stir through the zest and juice from the lemons 

Divide the mixture between the two tins and cook for about 25-30 mins until springy and a knife comes out clean when inserted 
Once completely cooled, spread the butter cream on the inside of one sponge and the lemon curd on the other and then carefully sandwich the two together. 
Add more butter cream to the top of the cake and then decorate with some pretty things of your choice – I am using wafer flowers 


If like me, you and your Mum enjoy cake making (and eating *ahem*) then ASDA have some great value kitchen gift ideas for Mothers Day 

I used the cake stand to sit my zesty lemon cake on, and although it seemed small when I first saw it, it does in fact make the perfect fit for a 8 inch sponge cake

GIVE AWAY

I have one ceramic cake stand and one cookie jar to give away to one lucky Mummy Mishaps reader
all you have to do is fill in the rafflecopter form below to be in with a chance of winning


I was sent a cake stand to use for the purpose of this post. all words and opinions are my own. the cake won’t go to waste, as its my mums birthday tomorrow so it will get eaten!!


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Thank you xx

Rainbow Swirly Sponge Cake

Ever since I saw a delicious and eye catching rainbow coloured cake on Mum2Four ‘s blog I have been wanting to try to make a version myself. 
Mine isn’t quite so brightly coloured as her version because I didn’t have many food colourings or much of the ones I did have! Still, a rainbow cake can be whatever you want it to be I think !! I added chocolate butter cream to the middle of my sponge cake just because we like chocolate in my house, but any flavour or coloured buttercream would work.

Rainbow Swirly Sponge Cake

ingredients for the sponge:
175g unsalted butter
175g caster sugar
175g self raising flour
3 eggs
food colourings of your choice

ingredients for the buttercream:
75g unsalted butter
100g icing sugar
2 tbsp cocoa powder

method:
pre-heat the oven to 180oC/160oC (fan) and grease 2 sandwich tins
cream the butter and sugar together until pale and creamy
add the flour and eggs and mix well until all combined
divide the mixture into as many bowls as you have food colourings
add the food colouring to each bowl and mix well
then put half of each different coloured cake mix into each sandwich tin
once cake mix is in each tin I took a knife and swirled the colours together to give a marbled effect

its a bit swirly whirly

bake in the oven for 20-25 minutes until cooked through

Make the butter cream by mixing all the ingredients together to form a smooth paste
once the sponges are completely cooled add the butter cream to one half and then sandwich them together

I had a little helper assist me with making the cake!

The rainbow swirly effect makes for a very pretty sponge and every slice has a different rainbow pattern

its like psychedelic maaaaan! :0

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Thank you xx

Malteser Sponge Cake

My best friend Kimberly celebrated her birthday yesterday but came round to mine for tea tonight. In her honour I made her a birthday cake and thought I would share the recipe

Malteaser Cake
Ingredients:
200g self raising flour
200g unsalted butter
200g caster sugar
4 eggs
150g butter
190g icing sugar
2 tbsp milk
1 heaped tbsp cocoa powder
1 grab bag of malteasers

Method:

heat the oven to 180oC/160oC Fan
cream together the butter and sugar until smooth, pale and creamy
add the flour and eggs and mix well together 

grease and line 2 sandwich tins
add the cake mixture and cook for 25 mins approx (or until knife comes out clean)

allow to cool completely then add your buttercream (which you make by beating all the ingredients, except the malteasers, well together): half for the middle of your cake and the other half for the top

then add decorate the top of your cake with the malteasers 

then enjoy!




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Elevenses O’Clock

As many regular visitors to my blog will know I love cake and any excuse to make one or have some I will think of one! I think cake can be eaten at any time of the day really, although obviously for the sake of my waist it is better to only stick to be slice per day at the very least! 

So when I heard that Anchor Butter were busy attempting to bring back elevenses and make it part of of the British public’s daily routine once again, I thought what a great excuse to eat more cake!  Anchor want to encourage people to make the time to sit down and enjoy a few minutes rest bite at 11o’clock each day and enjoy a cup of tea or coffee with a tasty little snack. 
According to the english dictionary, elevenses means
a drink and a small amount to eat between breakfast and lunch

I know that whenever I used to stay with my grandparents as a child we would almost always be allowed a little elevenses mid morning and it would be a few biscuits, a cake or maybe a warm sausage roll from the bakery in the village where they lived. 

So do you make time for a little elevenses each day? I don’t make a conscious decision to have a snack at 11 o’clock everyday but as I usually feel a bit peckish around that time, usually from having been up since the crack of dawn (oh the joys of motherhood!), so I will have a nibble of something sweet to keep me going until lunchtime. My favourite elevenses snack would be a slice of (homemade) cake – I don’t really mind which flavour but for the purpose of this feature I made a chocolate sponge and this is how I did it

You will need:
200g caster sugar
200g anchor butter (other butters are available of course!)
4 eggs
180g self raising flour
20g cocoa powder
1 tbsp milk
to decorate
150g butter
190g icing sugar
2 tbsp milk
1 heaped tbsp cocoa powder
chocolate buttons
Method:
pre-heat oven to 180oC/160oC fan
cream together the sugar and butter until pale and creamy
add the flour and eggs mix well
add the cocoa powder and milk and blend well
grease and line 2 sandwich tins
add the cake mixture and cook for 25 mins approx (or until knife comes out clean)
allow to cool completely then add your buttercream (which you make by beating all the ingredients, except the buttons, well together): half for the middle of your cake and the other half for the top
then add your chocolate buttons to the top of your cake and then you have your cake ready for slicing
perfect washed down with a lovely cup of tea 🙂

So now I have told you my perfect elevenses heaven why not tell me yours? In doing so you could win yourself a full set of Anchor Memorabillia! GIVE AWAY

The set contains everything you need to embrace some elevenses yourself and inspire you to get creative in your kitchen and maybe even make your favourite mid morning treat yourself ! It includes an apron, a cake stand, egg cups, a butter dish and tea towels – ideal!

I have 3 sets of Anchor Memorabillia to give away and all you need to do is:

leave your name and twitter name in the comments box below telling me your favourite elevenses snack
and tweet the following 
I want to bring #anchorelevenses back with Mummy Mishaps and win some memorabilia @JennyPaulin http://mummymishaps.blogspot.com/2012/01/elevenses-oclock.html
for an extra chance to enter please like Anchor’s Facebook page (and tell me you have done so)
(you can also follow Anchor on twitter @Anchor_dairy)

Closing Date is Monday 30th January 2012

good luck & thanks for entering x

I was sent a set of memorabilia myself for the purpose of this post. all thoughts on elevenses are my own.

*COMPETITION I NOW CLOSED!*

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Thank you xx