Cake, cake, cake.
I’ve been baking a tremendous amount recently and I think it has a lot to do with having had children recently. One of my earliest memories was of my mum making her world famous chocolate cake and I remember so vividly how good it would feel to lick the spoon, then the bowl and then eat a huge slice when it was cooked and ready.
In my mind, at that young age, mums would bake cakes. Simple. I then went on to develop an interest in cooking and baking myself so my mum was made somewhat redundant, not that she minded, she’d done it for long enough.
So now I bake for my kids. Not because they are even old enough to eat any of my kitchen creations but becasue of two other much more pertinent reasons -
1, The more I bake now, before they can eat cake, the more I’ll know how to bake so I can supply them with a never ending stream of baked goods.
2, They will grow up from the earliest age possible with the smell of something heavenly coming from the oven and making its way through the house. They may not know what a special thing this is, but I know and that’s enough.
So, my early foray in to Valentine’s Day baking for this year comes in the shape of two heart shaped, icing adorned cakes. One for Ned and one for Anaïs. Robert’s and my true Valentine’s and the keepers of our hearts.
Now and forever more.
What you will need for this recipe:
For the cakes
- 9 inch heart shaped baking tin (non stick)
- 10 oz self raising flour
- 8 oz caster sugar
- 4 free range eggs (mediums sized)
- 8 oz butter (salted)
- 2 tblsp milk
For the icing
- 300g royal icing
- 1 drop light green food coloring/paste
- 2-3 tblsp water
For the decorative balls
- Sugar paste
- Pale pink food colouring
Pre-heat the oven to 190c
Grease the heart shaped cake tin and set to one side.
Cream the butter and sugar in a food mixer.
Sift in the flour and add the milk and eggs, no need to whisk them first.
Mix well until smooth and creamy.
Pour half of the cake mixture into the heart shaped cake tin, ensuring that it covers the base of the tin evenly.
Bake in the oven for 25-30 minutes, until the cake is dry in the middle and golden brown on top.
Remove the cake from the oven and allow to cool before removing from the tin.
Pour the second half of the cake mix into the pre-greased heart shaped tin once again, and bake for 25-30mins.
When both cakes are cool, use a food mixer to mix the royal icing, food colouring and water until the mixture forms soft peaks.
Use a palette knife to spread the icing over the heart shaped cakes evenly
Roll the sugar paste balls and place onto the icing, creating the pattern you desire, I decorated mine in hearts.
Love can be expressed in so many ways. In this instance it finds its way through the palest green icing, lavished on to cake with abandon.
The other day the sun showed me love as it shone through my bedroom window, on to flowers that sat on my dresser before landing across my bed.
I can’t thank the sun personally for this visit but I wish I could. As I saw the light streaming through the glass I was so happy. If I could have baked a cake for anyone or anything at that moment it would have been the sun.
But I think that for now my baking will have to be received by two very small people of only seven months………or my husband as he was weaned on to solids many moons ago.
If you could, who would you bake for? I LOVE hearing your stories. It makes me feel like part of the gang. Do tell me.
Love, Cherry x
Don’t forget you can join my Facebook page!
Feel free to add me to your links list. Here it is ! - http://www.cherrymenlove.com/