Cassiefairy – My Thrifty Life

Cassiefairy's thrifty lifestyle blog – Saving money every day with DIY crafts, sewing projets, low-cost recipes & shppping tips


Leave a comment

Pieday Friday – The Hairy Bikers’ coffee cake for Red Nose Day

Today’s recipe post comes directly from The Hairy Bikers, who have shared this recipe in aid of Comic Relief. The fundraising spectacular takes place on 24th March this year so you’ve got plenty of time to perfect your sponge cake before the big event! Without further ado I’m handing over to Si and Dave  to share their recipe – enjoy!
A deliciously moist, old-fashioned coffee and walnut cake is one of our very favourite treats and we like to make it with Camp chicory and coffee essence. If you can’t track this down in your local stores, use very strong black coffee instead. Make sure the walnuts you use are nice and fresh.

SERVES 12 – 65g walnut halves, 225g softened butter, cubed, plus extra for greasing, 225g caster sugar, 4 medium eggs, 225g self-raising flour, 1 tsp baking powder, 2 tbsp Camp chicory and coffee essence

Icing – 150g softened butter, cubed, 300g icing sugar, sifted, 4 tsp Camp chicory and coffee essence,12 walnut halves

Preheat the oven to 190°C/Gas 5.

  1. Butter two 20cm loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnut halves in a food processor and blitz them into fairly fine crumbs, but don’t worry if there are a few larger pieces remaining. Tip the walnuts into a bowl.
  2. Put the butter, sugar, eggs, flour, baking powder and coffee essence in a food processor and blend on the pulse setting until well combined and creamy. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. Take care not to process for too long or you will end up with a heavy sponge.
  3. Add the blitzed walnuts to the batter and mix until just combined. If you don’t have a food processor, finely chop the nuts, tip all the ingredients into a large mixing bowl, then beat like hell!
  4. Spoon the mixture evenly into the greased and lined tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes or until the sponge is well risen and just beginning to shrink back from the sides of the tin.
  5. Remove the tins from the oven and leave to cool for 5 minutes before running a knife around the edge of the cakes and turning them out onto a wire rack. Peel off the baking parchment and leave to cool completely.

Continue reading “Pieday Friday – The Hairy Bikers’ coffee cake for Red Nose Day” »


5 Comments

Pieday Friday ~ Chocolate chip sponge cake to celebrate a milestone

Today I have reached an unexpected milestone. My thrifty little lifestyle blog is three years old! I didn’t realise that this anniversary was approaching and although I’d started thinking about what I might to do celebrate my 1000th post (coming up in April) I didn’t really think about the length of time that I’d been blogging. Luckily I was looking back at old Pieday Friday blog posts yesterday when I scrolled back so far that I reached the start of my blog and there it was – my first ever post on 14th March 2011. Even though I’d been writing blog posts on my shop website on and off for a year or so before moving to WordPress, it was the transfer of my blog to this domain that really kick-started my blogging career and the last three years have flown by!

So I couldn’t let this anniversary pass without a mention and, more importantly, I couldn’t let it slip by without baking myself a cake, yaaay! Okay, I don’t need much of an excuse to bake a cake, but I’ve been a bit lacking in the deserts department recently and I’d had my eye on a few cake recipes that I’d pinned to my sweet recipes board on Pinterest. So after my discovery of this milestone yesterday I headed to the kitchen, got out the scales, wrapped an apron around myself and whipped up this little beauty.

white and milk chocolate chip sponge cake recipe

Ingredients: 125g self raising flour, 125g butter, 2 eggs, 125g sugar, 100g white chocolate, 100g milk chocolate.

Cream the sugar and butter together with an electric whisk until light and fluffy then add the two eggs and beat well. Chop the chocolate into small pieces (or use chocolate chips!) and combine with the flour before adding to the egg mixture. Mix thoroughly and divide into two sandwich cake tins. Bake in the oven at 180 degrees for 20-25 minutes and test with a skewer (or a piece of uncooked spaghetti!) and if it comes out clean, the sponge is cooked.

pieday friday white and milk chocolate chip sponge cake recipe

For the filling: Melt 175g milk chocolate with 100ml milk then set aside to cool completely before adding 100g lightest cream cheese and 100g icing sugar to thicken the mixture. Spread the chocolate filling between layers then melt white chocolate and pour over the top of the cake. Grate a little milk chocolate on to the top to garnish – and if you grate it on while the white chocolate is still warm from melting, the curls of milk chocolate will soften into the white chocolate and set into it in a curly pattern!


2 Comments

Pieday Friday ~ My red velvet birthday cake

This week is Cassiefairy’s birthday and to celebrate I’ve baked a cake for a little birthday celebration I’m having in my little vintage caravan. I wanted to break from tradition and avoid my usual victoria sponge cake this year (even though it is my favourite) so I thought about making a red velvet  cake. This would mean that I still got to enjoy the jam and cream that I love about victoria sponge cakes, but I could also have a larger, even more naughty cake with tons of buttercream! See my sponge cake recipe and my red velvet cake recipe is below:

250 grams plain flour, 2 teaspoons baking powder, ½ teaspoon bicarbonate of soda, 100 grams butter, 200 grams caster sugar, 1 heaped tablespoon of red paste food colouring, 2 teaspoons vanilla extract, 2 large eggs, 175 ml milk.

red velvet cake recipe

Cream the butter and sugar together before adding the food colouring and vanilla extract – I was a bit careful with the food colouring so my cake was more dark pink velvet than red. The colour of the batter is going to be the colour of the cake and it doesn’t get much darker from baking so make sure you’ve got your desired colour and add more colouring if needed. Add the flour, baking powder, bicarbonate of sofa and eggs, mixing together before adding the milk to loosen the batter. Divide the batter into two lined loose-base cake tins, like my ones from Kleeneze and bake at 170 degrees for around 20 minutes. Test with a cocktail stick to see if they are done – if the centres are still gooey and the cocktail stick comes out red, pop the cakes back in the oven and check after 5 minutes.

While I was making this mixture, I thought I would bake a few mini cupcakes, so spooned the red velvet into a pretty pink spotty cardboard case from Wholeport. Once these were cooked, I used a cupcake corer that my brother had given me as a gift to make a hollow in the centre of the cakes, which I filled with more jam! I iced the cakes using icing sugar whipped into cream and used buttercream to decorate the sides of the cake, adding little pink sprinkles that my husband had given me as a birthday treat.

Red velvet birthday cake recipe

Related articles


Leave a comment

Pieday Friday ~ Make your own retro Jazzles

A couple of Fridays ago I shared my first attempt at making cake-pops with you and I hope you’ve since had a go at making them for yourselves. I did the stick-two-halves-together method of cake-pop making, using a silicone cake-pop tray from Dunelm Mill. If you remember, I had to trim off the tops of the sponge to make two cake halves to stick together to make each pop. I made cheeky milk chocolate ones last week, and now here’s the white chocolate and vanilla sponge version of  the cake pops – yummy:

pieday friday vanilla and white chocolate cake pops using baking tray from dunelm mill sweeties

As you know, I hate waste, and those little sponge trimming weren’t going in the bin, oh no, they were going in my tummy! But when I saw their cute size and half-dome shape, I was reminded of the old-school Jazzles (sometimes called Jazzies too) chocolate sweets from my childhood. I’m sure that you can still buy them nowadays too – do you remember them? They are the little chocolate discs with sprinkles on. So good…

pieday friday recipe - how to make vanilla and chocolate cake jazzies

So I set about making these little ‘waste’ discs of sponge into DIY Jazzles by dipping them in white and milk chocolate before coating them in rainbow-coloured sprinkles. I left them to set in the fridge for a while and then enjoyed them with a cup of tea – just the perfect size to nibble on without having to commit to eating a whole cake!

pieday friday recipe - how to make vanilla and chocolate cake jazzies sweets

There are plenty more yummy baking recipes in my FREE Pieday Friday recipe book – No longer will you have to search through my archives to find your favourite recipe – it’s all there in the book, and it not only contains pie recipes, but all of my favourites including soups and snacks, sweet treats and main meals! I want to give something back to my lovely readers so I’ve published it as a free PDF e-book as a ‘thank you’ for sticking with me all this time soooo…  Preview the entire E-Book here and email me cassie@cassiefairy.co.uk and I will send you the PDF e-book directly to your inbox, completely free for you to download!

PS – Today is the World’s Biggest Coffee Morning, raising funds for Macmillan Cancer Support so if you can’t get along to one of the fabulous coffee morning events around the country (check the map here), then why not just donate the cost of a cup of coffee to the charity anyway?? It’s easy to do using their secure online donation form and you can enter any donation amount you like. So I’ve just made my coffee-and-cake donation and am enjoying a little tea-break at my desk! (I’ve included the Macmillan YouTube video below, so have a watch while  you’re having your solo coffee-morning!)

 


14 Comments

Pieday Friday ~ Cupcake heaven

It was hubby’s birthday a few of weekends ago (you may have read my blog post about this awesome Lego present I got for him!) and instead of baking him a birthday cake, I decided to make a whole load of cupcakes. This was for a couple of reasons: Firstly, he likes chocolate cake and I don’t, so I wanted to make some vanilla sponge for me 😉 and secondly, he was launching an art exhibition on his birthday and there would be loads of our friend, family and guests attending his exhibition. So instead of cutting up a cake, I made lots of little ones so that he could share his ‘birthday cake’ with everyone.

birthday cupcakes vanilla and chocolate

I made chocolate sponge cupcakes and then mixed up a whole pot of chocolate spread (you could use Chocolate Philadelphia or Nutella) with icing sugar and a little water to make a thick chocolate topping. I tried piping the mixture but the topping was too smooth to hold a shape, so I popped a blob on the top of each cake and used a fork to swirl it around into a traditional “cupcake shape”. A little grating of white chocolate and some chocolate sprinkles (from my favourite shop for cake decorating supplies MakeBake) was all I needed to make them look professional 😉 I’m told they were very tasty, but my dislike of chocolate sponge (I know, weird) meant that I didn’t even taste one!

On the other hand, I happily scoffed away at my lovely sponge cakes, which I topped with a buttercream mixture – I mixed softened butter with lots of icing sugar to make it light and pale, then I added a couple of drops of vanilla extract for a gorgeous delicate fragrance and taste. Again, I used a fork to decorate the topping – this time I “spiked” the buttercream and sprinkled on pink sugar cupcake decorations. They looked super-girly for my manly husband’s exhibition, but I loved the taste and they went down very well with all our visitors!


5 Comments

Pieday Friday Recipe – Coffee & walnut cupcakes!

I had fun making some treats for my family last night and wanted to share my achievement with you all.

        

Mum had been hinting about wanting a coffee and walnut cake for a while, but she couldn’t buy a whole one to eat by herself and I’d previously made a batch for her as a Christmas gift to keep in the freezer and just defrost one when she fancied a treat on her own.

I’ve since discovered that my husband and brother are also keen on walnut cake so I have finally got together the ingredients and set about making individual coffee and walnut cupcakes…

        

I used a standard sponge recipe from my favourite Bero recipe book and modified it a bit by adding a little espresso coffee and some chopped walnuts.

Despite one coffee spillage down my dress, the cakes made it into the oven almost in one piece and I scrubbed the stain of my dress whilst they cooked for 20 minutes at 180 degrees.

After taking a quick poll of my mother and husband, it was decided that butter icing would be whipped up for the topping. Again, I added a few drops of coffee for taste and plopped a whole walnut on the top of each cake.

        

I don’t actually like coffee and walnut cake but my family reassures me that they are yummy! As I’d made a standard sponge reciepe, I’d put aside some plain mix to make a couple of cakes for me before adding the coffee and walnuts – see, not just a pretty face! ;o)

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close