Category Archives: baking

Bananas about bananas

Colours
Magnificent Sheffield Park in Sussex

As the winter months get underway, bananas are one fruit I always have in the fruit bowl. Perfect for quick puddings when you suddenly realise you’ve nothing else planned – see my recipes for Banana cream and Brazilian rum banana cream for simple ideas, or for Toffee Bananas simply cut into chunky pieces, fry in butter until starting to brown, then add brown sugar and orange juice (desiccated coconut works well too if you’re a coconut fan), and continue cooking until you have a toffee-like sauce. Delicious with cream or ice cream. Then again, bananas simply grilled (or barbecued) in their skins, then opened up, sprinkled with sugar and a dash of rum, are pretty much food of the gods too…

Another so-simple dish if you find yourself with a surfeit of overripe bananas is to whizz them into a divinely good ice cream. This is an especially useful recipe to bear in mind over the festive period, when you suddenly realise you’ve got far too much cream nearing its sell-by date.

Easy Banana Ice Cream

4 bananas, peeled and mashed
Juice of 1 lemon (or lime)
400ml double cream
75g caster sugar

Simply put all the ingredients in a blender and whizz until smooth. Then pour into an ice cream maker and churn, or pour into a freezer container and freeze for a couple of hours, then whisk again, and keep doing that every hour until it forms ice cream. The flavour has to be tasted to be believed….

Then again, baking with bananas is another tempting option. One of my go-to recipes is the cherry and banana buns I’ve been making since time immemorial, but the other day I was fresh out of glacé cherries, so decided to experiment (very successfully) with chocolate and banana buns using the same method – a hit! The beauty of these buns is that the flavour continues to mellow over a few days – if you can keep them that long! – but they are also excellent eaten warm from the oven.

Chocolate & Banana Buns – makes 24

175g butter, softened
150g caster sugar
150g self-raising flour, sieved
25g cocoa powder, sieved
2 eggs, beaten
1 ripe banana
Lemon juice
50g dark chocolate, roughly chopped

Preheat oven to 180°C fan, Gas 5. Place 24 bun cases in bun tins. Mix butter, sugar, flour, cocoa powder and eggs together using a hand-held mixer until the mixture is light and creamy. Mash the banana in a small bowl, adding lemon juice to stop it browning. Fold the banana and chopped chocolate into the cake mix. Spoon into the cases and cook in the preheated oven for 15-20 minutes until springy to the touch. You could ice these with melted chocolate if you felt so inclined, but they really don’t need it.

This week I once again found myself with three large bananas in the fruit bowl, blacker than I like to eat them, and coincidentally I found this new recipe for a banana & cinnamon loaf in the Waitrose Weekend newspaper that I sometimes pick up when I’m shopping. Nothing ventured, nothing gained, I decided to give it a go and was very impressed with the outcome – different to my other banana cakes, but also extremely good in its own sweetly spiced way.

Banana & Cinnamon Loaf

Banana loaf_whole

125g butter, softened
125g caster sugar
2 large eggs, beaten
125g self-raising flour, sifted
1 tsp baking powder
2 ripe bananas
Juice of half a lemon

For cinnamon sugar:
25g granulated sugar
25g soft dark brown sugar
1 tsp cinnamon
generous pinch of freshly grated nutmeg

To top (optional):
1 ripe banana, sliced lengthwise, brushed with lemon juice

Preheat oven to 160°C fan, Gas 4. Place the butter, caster sugar, beaten eggs, sifted flour and baking powder in a large bowl and beat until light and fluffy. Peel and mash two of the bananas with the lemon juice until nice and soft, then fold into the cake mixture.

Mix the ingredients for the cinnamon sugar in a small bowl and set aside.

Put half of the mixture into a greased and base-lined loaf tin, then sprinkle half the cinnamon sugar evenly over the surface. Top with the remaining cake mix and sprinkle over the remaining cinnamon sugar.

If you wish you can divide the remaining banana in half lengthwise and gently place on top of the cake at this stage. Don’t press too hard – I found mine sank to the bottom of the cake, so didn’t look as pretty as I’d hoped – and the cake would still have been delicious without!

Place the tin into the oven and bake for 60-65 minutes or until golden and a skewer inserted in the cake mix (try and avoid the whole banana if using!) comes out clean. Cool in the tin before removing the cake to a wire rack. Delicious warm with cream and crème fraiche as a dessert, or equally good cold with a cup of tea – and like the previous recipe, the banana flavour just gets better and better as it matures….

Banana loaf

Let me finish with a few more pictures of this weekend’s glorious walk at Sheffield Park, a National Trust garden not far from here. I always try and go at this time of year as the autumn colours are so fabulous. My own garden can’t compete with the grandeur and magnificence of this landscaped park, but it’s good to take time out and go and enjoy other people’s creations for a change. Just stunning…

LakeAutumn walk

Lake and trees

 

 

Advertisements

Diary of a Wedding Cake

The finished cake - in the fridge_cropped

I know, I know, it’s been a long time since I last posted: just the small matter of my younger son’s wedding at the end of July, and the accompanying cake to make for what turned out to be one of the hottest days of the year! I have to confess there were times as the day approached and the weather got hotter and hotter, that I wondered what on earth I’d let myself in for. The venue, Grove House, an old manor house, now part of Roehampton University, was precisely that, an old house with a lot of glass, no air conditioning, and no proper kitchen facilities. The caterers bring in their own kitchen equipment and use a (south-facing) converted lecture theatre as their kitchen for the day. Ho hum.

Let me rewind to the initial idea, though. Having made the top tier (a coffee sponge) and provided the flowers for my elder son’s wedding last July, I’d been persuaded that it would be a mere hop, skip and a jump from there to make the whole cake, with my other daughter-in-law’s help. Gulp. We’d had two trial runs, or even three if you count the top tier last year, although one of the bride’s friends, who’s an experienced celebration cake maker, had assembled the structure then, so making the cake itself really was a piece of …. cake. It rained cats and dogs all day long, so temperature wasn’t an issue – and the beautiful country house school hosting the wedding celebrations had an extensive kitchen and refrigeration facilities for the coffee mascarpone filling.

Wedding cake

Back in February, I’d made a sticky toffee cake (at my son’s request – it’s his favourite pudding!) in two tiers for a family 21st birthday; no problem with assembling the tiers, but we decided that sticky toffee, delicious though it was, would be too heavy for a summer wedding and that we preferred the effect (and not too sickly taste) of a naked cake.

Sticky toffee wedding cake

Roll on to April and we had another go, this time making a two-tier Victoria sponge, each tier having three layers, to celebrate a clutch of family birthdays. For an added challenge, I’d ruptured my ACL a couple of weeks before and was still wearing a leg brace, and the entire cake structure had to be transported down to my friends’ smallholding where we were having an impromptu outdoor barbecue feast! Despite all the constraints, it worked beautifully, and tasted delicious, so we decided to work on similar lines for the wedding cake proper.

Spring celebration cake

As the big day approached, I started to make lists of all the equipment I’d need and worked out quantities of ingredients based on the amounts I’d used last time, multiplied up for a bigger bottom tier. Quite a military operation, but it didn’t all go exactly to plan, needless to say. Fortunately I’d taken the week before the wedding off to allow myself plenty of time for cake-making and other preparations, so I had time to adapt – just as well!

The first obstacle came in the shape of cake tins: my existing 8″ sandwich cake tins have sloping sides and I only have two of them, so I’d decided to order more online. Likewise last time I’d used two deep 10″ cake tins and halved each cake, but had decided to order three proper 10″ sandwich tins this time. I already had one 12″ tin, but ordered two more. What amazed me was that some of the tins that arrived, allegedly the size I’d ordered, or their equivalent in cm, were not actually the right size! Either the dimensions had been taken from the outside of the tin, which had a lip, so the internal diameter was wrong, or they quite simply didn’t measure what they said! Motto: always double-check the tin dimensions before you bake! Fortunately I did, and was able to return the offending items and order all the same make (more expensive, but excellent quality): Silverwood. Sometimes, it doesn’t do to cut corners.

Check that you have the dowelling for the cake too – I used 4 pieces per lower tier, but took extra just in case. Having had issues cutting the wooden dowelling when we experimented in February, I’d had the brainwave of asking my father, a former joiner, if I could borrow his junior hacksaw. It may sound a bit extreme, but scissors or a carving knife won’t cut the mustard (let alone the dowels), and you really don’t want to be panicking on the day! I’d bought plastic dowelling this time, probably thinking it might cut more easily, but actually found it quite slippery in the heat of the day and ended up returning to the tried and tested wooden dowels – which fortunately I’d also taken with me – glad I’d prepared for every eventuality! Even with a sharp saw, they take quite a lot of effort to cut, so allow enough time. Thin round cake boards 1″ smaller than each tier of cake are also essential; again we learnt from our first experiment that the boards show if you don’t have them slightly smaller than the cake.

Then there’s the ingredients: 30 eggs, 6lb icing sugar…. – there’s nothing half-hearted about these quantities! I didn’t use gluten-free flour this time, but the cake worked perfectly well last time with Dove’s Farm gluten-free SR flour, so feel free to swap if you prefer. My daughter-in-law made a separate cake for the few gluten-free guests on this occasion – a much easier solution 🙂

Eggs

My cake had to be transported from home to the wedding venue near Clapham, so I had to make sure I had everything I needed – cue more lists! Other things to take included spatulas for spreading icing/jam, a cake lifter – invaluable piece of kit; we really couldn’t have managed without it! Palette knives for additional support, spoons, extra knives, flower scissors, large plastic box for transporting everything, and boxes for transporting the cakes, of course. I left mine in their individual cake tins for transport purposes, and took the jam (at least 8 jars of homemade raspberry jam!) and vast quantities of buttercream separately too.

This is the recipe I used for the cakes – I made them on the Wednesday for the wedding on the Friday, travelling up to London on the Thursday with my precious cargo:

8″ sponge (3 layers):
6 large eggs
12oz caster sugar
12oz self-raising flour (GF works well)
12oz spreadable butter
2 heaped tsp baking powder
2 tsp vanilla extract

10″ sponge (3 layers):
9 large eggs
1lb 2oz caster sugar
1lb 2oz self-raising flour
1lb 2oz spreadable butter
3 heaped tsp baking powder
3 tsp vanilla extract

12″ sponge (3 layers):
13 large eggs
1lb 12oz caster sugar
1lb 12oz self-raising flour
1lb 12oz spreadable butter
4 heaped tsp baking powder
4 tsp vanilla extract

Cakes

8 large jars homemade raspberry jam. I didn’t use it all, but always better to have too much rather than too little, especially if you’re assembling far from home!

Vanilla buttercream:
3lb spreadable butter
6lb icing sugar, sifted
4.5 tsp vanilla extract
(2-3 tbsp cornflour if very hot, to stabilise – optional!)

Buttercream

Dowelling
1 x thin 7″ cake board, 1 x 9″ cake board and 1 x 11″ cake board
Garden flowers to decorate – I used dahlias, lavender, cornflowers, eucalyptus leaves
Iglu florist’s foam (again if hot!)

First make the cakes separately, preferably using a KitchenAid or freestanding mixer.

Weigh out and place all the ingredients for each cake in the mixer and blend until light and fluffy. Make sure you go round the sides with a spatula and scrape right down to the bottom several times in this process to ensure all the dry materials are incorporated properly. Then divide the mixture between three greased and base-lined cake tins. You can do this by eye, or for perfect results weigh the mixture and divide by three. Cook in a pre-heated oven at 160°C/Gas 4 for 25 to 30 minutes, then allow to cool in the tins.

Repeat for the second and third tiers. I wasn’t sure what the KitchenAid’s maximum capacity was, so for the final large tier I made one 10-egg mix and did a 3-egg mix by hand, then combined the two – I really didn’t want to overload my trusty machine at that juncture! These will take longer in the oven, but not that much longer, maybe 40 – 45 minutes, so keep checking and testing to see that the sponge springs back when a finger is pressed gently onto the cake.

Make the buttercream in 3 batches for this large quantity. Again I used my KitchenAid, blending the butter first, then adding the sifted icing sugar and vanilla separately. Add more icing sugar if necessary to adjust taste or consistency, but these quantities should work as they are. I added a couple of tbsp of sifted cornflour in a bid to stabilise the mixture because of the extreme heat; it was still quite soft once out of the fridge for any length of time, but I wouldn’t have wanted to add more as it would affect the taste.

When the cakes are cool, sandwich them with buttercream and jam. I applied the buttercream first to avoid the jam seeping into the cake on such a hot day.

Once you’ve assembled each individual three-layer sponge, cut pieces of dowelling to size so they are just smaller than the overall height of the bottom cake and insert 4 pieces into the cake in a square pattern around the centre. Carefully assemble the middle tier on the cake board and position on top of the larger cake. Repeat with the top tier.

This, of course, is a counsel of perfection. It’s what we intended to do, but I started to worry about the temperature when making the buttercream on the Wednesday. Frantic googling brought the not very comforting news that buttercream should stand happily up to 25°C, but after that, there’s no knowing… With temperatures that week already in the early 30s and forecast to go up to 37/38 on Thursday/Friday, it was all rather worrying…

Yet another concern was the flowers: I had hoped to just add the flowers around and on top of the cake as we did last year and in April, but with much cooler temperatures. I decided that I’d have to use oasis on top of the cake to give the flowers at least some water and stop them wilting in the heat. Between the tiers I could use lavender and eucalyptus, which were already dried, or wouldn’t mind the lack of water. After picking the flowers from the allotment on Thursday morning and immersing them in deep buckets of water for their journey, I nipped into the village and sought the advice of the florist who did the wedding flowers last year. I knew I only had a 5″ plastic saucer for oasis, which was rather on the large side for what I had in mind, but she hadn’t anything smaller, so that would have to do. I also double-checked with the other florist in the village, who suggested an Iglu, a marshmallow-shaped piece of florist’s foam with an integral plastic base. At first glance, this looked far too small, but I decided to take one in any event, just to be on the safe side – I’m so glad I did! I’m by no means an expert flower arranger and had forgotten how heavy it goes after you soak it in water for a couple of hours. Even after cutting the small piece I had in half, the oasis itself would have been far too heavy for such a delicate cake, already fragile in the heat, whereas the Iglu, just 2″ tall and across, was perfect. It just meant I had no second chances when arranging my flowers for the top of the cake, as you can’t reposition once you make holes in something that’s already so small! No pressure then….

Back to the cake itself… When I arrived at the venue on Thursday afternoon to meet Ellie, my daughter-in-law and partner-in-crime in this crazy cake venture, she was cock-a-hoop because the caterer’s equipment had arrived and included two huge fridges, currently completely empty. At least that meant we could assemble the cakes that afternoon (before going on to the church rehearsal and dinner) and leave them to chill overnight, rather than worrying about them slowly melting…. I had thought we might have to postpone the assembly process until the crack of dawn the next morning if we hadn’t had access to refrigeration – thank goodness for technology!

I was concerned that refrigerating the sponge might affect the texture, but my worries were thankfully unfounded – not that we had a choice! Do be careful, though, if you’re making gluten-free cakes; they tend to have a drier texture and to go even drier after refrigerating. In any event, faced with that or melting, there’s no contest :-).

As the sun streamed through the windows into the already-roasting temporary kitchen, it was soon apparent that this was going to be no easy task. The buttercream was very soft, which meant that as soon as we tried to assemble the three layers of each cake, and then the tiers, the whole thing started to ooze and lean. Disaster! The jam and cream were also running into each other, so in the end we decided to assemble each tier separately, apply a thin crumb layer of buttercream to each one and chill in the fridge overnight. At this stage, I have to admit I was panicking; Ellie remained very calm throughout (must be her psychologist’s training!). As we left for the evening, taking all our equipment to wash up back at the AirBnB as we didn’t even have a sink in our makeshift kitchen, I had visions of the cake having to be left as three separate cakes, without stacking…. Needless to say, I didn’t sleep much that night, although that was doubtless partly due to the unaccustomed London airlessness and sub-tropical temperatures…

Things looked much more optimistic the next morning when we got there bright and early, with the cake having chilled nicely in the fridge overnight. Still no sign of the caterers, thank goodness, so we had the kitchen to ourselves to finally assemble the tiers. It was obvious by now that we’d have to ice the whole cake – good thing I’d made industrial quantities of buttercream on the off-chance! Ellie, clearly a plasterer in a former life, got on with doing that while I recut the dowelling after the sinkage the previous afternoon. I then addressed myself to the flowers for the top, which turned out to be quite easy in the end – once I’d decided I had to be positive and just go for it! Fortunately, I’d picked way more flowers than I needed, both from my allotment and a neighbour’s, so I was able to choose some truly choice blooms. That done, we assembled the tiers in the fridge (to avoid any more melting!), and then Ellie arranged the eucalyptus leaves and lavender around each tier to finish it off. Phew! We left it on the cake lifter in the fridge for the caterers to transfer to the cake stand as late in the day as possible. Not perfect, by any means, but I was so happy that it was still standing and tiered as we dashed off to have our hair and make-up done – possibly not the most relaxing morning for the mother of the groom and bridesmaid, but what can you do?!

I’m pleased to report that it did survive being manhandled by the caterers onto the cake stand, although they did take it out of the fridge rather sooner than we’d have liked. Once the day was underway, there was nothing we could do in any event – nor any time to worry really! It was leaning slightly for the cutting ceremony, but still looked good – and most importantly of all, tasted delicious. No official photos yet, hence the photo of the cake in the fridge still at the top of this post – I wanted to record it for posterity in case it all came tumbling down! As you can see from the picture below from one of the guests, I (far right) was praying that it didn’t fall over as they cut it….

Cutting the cake_cropped

One last postscript in this diary of a wedding cake: when we came to collect all our stuff the following day, lots of my equipment, mostly what had been in the fridge with the cake, was missing and still hasn’t come to light, although the caterers have said they definitely have some items which were swept up with their stuff by mistake. They are based in North London, so we’ve had to arrange a mutually convenient time and place to hand over. I’d tried to tidy up as we went along, but it’s not easy on someone else’s premises, especially when there’s another function the following day. In hindsight, I should have double-checked before leaving the reception, but it really isn’t at the top of your agenda after such a lovely and full-on day.

Two sons married, two wedding cakes made (or contributed to) – I think that’s me done with tiered cakes for a while!

A & L under arbour

Spring celebrations

Spring celebration cake

One thing I am still able to do now I’m a little more mobile is bake – and, as it happened, we’d planned to do some more wedding cake experimentation last weekend by way of a joint birthday cake to celebrate three family birthdays at a picnic down at my friends’ smallholding on Saturday. We’d discussed making another two-tier cake even before I had my accident, but I didn’t see why I shouldn’t be able to go ahead with the bottom tier, especially with the assistance of my trusty KitchenAid. My daughter-in-law took control of the 8″ top layer, as she will for the wedding in July. This time we opted for a simple Victoria sponge with vanilla buttercream and homemade black & redcurrant jam. We had intended to cover the whole thing with buttercream as last time, but we ran out of time on the Saturday morning and opted for a very simple naked cake instead – actually really pretty!

After much research into increasing the quantities of cake mix to fit larger tins, I resorted to calculating the area of a 10″ tin compared to my usual 7″ sponge and multiplying by half as much again to get a three-layer cake rather than the standard 2-layer Victoria cake. Good old πr² – those maths lessons do have their uses after all! My standard 2-layer cake uses 3 large eggs and 6oz of self-raising flour, caster sugar and butter (I use the spreadable kind as it whisks up better in an all-in-one cake), plus one teaspoon of vanilla extract and one teaspoon of baking powder. I used Dove’s Farm gluten-free self-raising flour to great effect this time – no-one could believe it was actually gluten-free! For a larger 10″ cake with three layers, I used 9 eggs, and scaled up the other ingredients accordingly, while my daughter-in-law used 5 eggs and 10oz each of the other ingredients for her 8″ cake.

Spring Celebration Cake

8″ sponge (3 layers):
5 large eggs
10oz caster sugar
10oz self-raising flour (GF works well)
10oz spreadable butter
1.5 heaped tsp baking powder
1.5 tsp vanilla extract

10″ sponge (3 layers):
9 large eggs
1lb 2oz caster sugar
1lb 2oz self-raising flour (GF works well)
1lb 2oz spreadable butter
3 heaped tsp baking powder
3 tsp vanilla extract

I large jar (at least 1lb) red jam – homemade or good quality jam of your choice. Mine was a very large jar, so make sure you have more in reserve just in case!

Vanilla buttercream:
1lb spreadable butter
2lb icing sugar, sifted
1.5 tsp vanilla extract

Dowelling
1x thin 7″ cake board
Garden flowers to decorate

First make the cakes separately. If you have a KitchenAid or freestanding mixer, this makes the whole process a lot easier! I resisted for years, but can’t imagine baking without it now – and for these large celebration cakes they are a real boon.

Weigh out and place all the ingredients for each cake in the mixer and blend until light and fluffy. Make sure you go round the sides with a spatula and scrape right down to the bottom several times in this process to make sure all the dry materials are incorporated properly. Then divide the mixture between three greased and base-lined cake tins. You can do this by eye or for perfect results weigh the mixture and divide by three. Cook in a pre-heated oven at 160°C for 25 to 30 minutes, then allow to cool in the tins before removing to a wire rack.

Repeat for the second cake. I had two deep 10″ tins as opposed to three sandwich tins so ended up dividing the mixture into two, cooking the deeper cakes for 45 minutes  and then halving the resulting cakes with my clever cake slicer. This made a 4-layer cake for the bottom (which of course would have been covered by icing had we proceeded as planned!). It really didn’t matter in the event. but I will get another tin and make three separate layers for the wedding cake proper.

When the cakes are cool, sandwich them with jam and buttercream. I did alternating jam and buttercream layers, but you could equally well use thinner layers of jam and buttercream between each cake layer. Bear in mind that you might need more jam and buttercream if you’re doing this though!

Once you’ve assembled each individual three-layer sponge, cut pieces of dowelling to size so they are just smaller than the overall height of the bottom cake and insert 4 pieces into the cake in a square pattern around the centre. Carefully place the top cake onto the cake board (or assemble on the cake board in the first place) and position on top of the larger cake.

Finally, decorate with garden flowers of your choice. I put more buttercream on the top and placed camellias and primroses in that as a centrepiece, dotting more primroses in the layers around, but the choice is yours – any flowers would work, depending on the seasons. Dust with sifted icing sugar to finish.

I had lots of buttercream left over too, so ended up making old-school butterfly cakes the next day: same basic proportions for a 3-egg sponge, cooked in bun cases, then filled with jam and buttercream – delicious! And actually so much nicer than the ubiquitous and sickly cupcakes…

Butterfly cakes

We had to transport our celebration cake down winding country lanes to the party venue, which really wasn’t ideal, but it survived more or less intact and was very well received: the nicest Victoria sponge ever according to one enthusiastic guest! People really couldn’t believe that it was gluten-free either. We liked the naked cake effect so much that we may well keep to that idea for the wedding – it will certainly be less stressful preparing it on the day! Watch this space…

Spring cake from the top