Tag Archives: holly loves cake

Looking Back: 2015

Happy new year to all! As we head into 2016 we thought we would have a little look back at all the Make, Do and spend activities over the last year…..

sharpen pencils

January 

Getting Organised

blood orange and pistachio cakes

February

Blood orange, almond and Pistachio Cakes and Rhubarb Rum

b outfit 2

March

The Big Clothes swap  & an exclusive interview with Richard III on the day of his burial

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April

A guest Post from our Friend Holly Loves Cake & Those Doughnuts 

bluebells

May

Bluebell Woods

elderflower sugar 1

June

Elderflower Sugar & Mango Frozen Yoghurt 

Positano

July

B & E do Italy, plus Jam Tarts  & Macarons

watermelon cake 5

August 

Watermelon Cake

Nyhavn

September 

B Visited Copenhagen, E made Elderberry Vodka

rolling

October

Pumpkin & Spice Sugar Buns

November

What November?!

grown up hot chocolate

December

Amaretto Hot Chocolate

All best wishes for 2016!

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Click: Guest Blog Spot

doughnuts

In return for Holly’s delicious White Chocolate, Poppy seed and lemon Easter cake guest post, I’ve prepared a Rhubarb and Custard Doughnut recipe for Holly, inspired by our trip to Bread Ahead back in Febuary, see them over on Holly Loves Cake in all their glory now!

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Bake: white chocolate, poppy seed and Lemon Easter Cake

Today we welcome the massively Talented Holly of Holly Loves Cake fame for a guest post to get you in the mood for Easter. There’s plenty to swoon over in this post, beautiful cake, photography, cute little chicks and the most gorgeous cake stand i’ve clapped eyes on in some time, so enjoy! FYI, Lily Vanilli is a follower of Holly’s over on instagram which means she’s pretty hot stuff in the cake world!

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Howdy Make, Do and Spend readers! I am Holly of Hollylovescake, I have been pals with E for a few years now and bonded over our shared adoration of cake and blogging. As a Spring special surprise, me and E thought we would have a little blog swop. I have been super excitable about appearing on MD&S blog, if not a little nervous. This is my opportunity to speak to a wider audience than my normal devoted blog fans so I want to impress y’know, it’s a bit like a first date (hopefully without the awkward silences). Due to the time of year, it was completely obvious that a yummy chocolate bake was in order. I adore Easter time as Spring is in full swing (although losing an hour to daylight saving is not cool, I feel robbed) plus it’s a perfect excuse to eat your weight in chocolate (as if one ever needs an excuse but at least you can admit to it in public without feeling the shame that normally comes after explaining that you just ate 3 Toffee Crisps and a tube of Smarties in a row) Sadly, the older you get the less eggs you receive which is a major bummer. I remember Easter day being the fourth best day of the year (after birthday, Xmas and new school shoes day), running downstairs to an Easter egg hunt and feeling like you had won the lottery when you found the Mars egg that had the mug included. Then came the inevitable eating too many eggs in one go and ending up feeling sick and then being told off for getting chocolate finger prints on every surface in the house (although this has now been replaced with being told off for getting icing sugar over every surface in the house. Eternally the mucky pup). For the past 5 years I haven’t even received one egg, not one! Not even a token Cream Egg (sad face). However, this year, my mum has bought me one! Yay! Well, it was a yay scenario until she handed it to me full of excitement, telling me she bought it from TK Maxx for half price. But I guess a discount, end of line, one that no one else wanted egg is better than no egg, right..? (Mum, if you read this, I’m only joking. Kind of.)

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This weeks bake is a lush white chocolate, poppy seed and lemon cake. The zesty lemon and creamy white chocolate are perfect partners but the addition of the poppy seeds takes this to the next level! They add a crunchy texture plus a slightly nutty after taste. If you want to do the ombre effect on the outside of the cake, there are lots of YouTube tutorials on how to achieve it. If I tried to explain, I would be taking up waaayyyy too much space on my guest spot, (I would like to be asked back again) Decorate the cake liberally with likkle chicks and enjoy!
If you like what you read you can visit my blog www.hollylovescake.com where I post on a regular basis my latest cakey creations, or check me out on Instagram @hollylovescake or Facebook

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White chocolate, poppy seed and lemon Easter cake

  • 375g unsalted butter, softened
  • 300g golden caster sugar
  • 6 eggs, room temperature
  • 300g self raising flour
  • 1 teaspoon bicarb soda
  • Zest of 5 lemons
  • 100g poppy seeds
  • 6 tablespoons full fat yogurt
  • Pinch salt

Buttercream

  • 200g white chocolate
  • 250g unsalted butter
  • 500g icing sugar

1. Grease and line 3x 20cm cake tins (or if you only have one or two, divide ingredients by a third). Pre heat your oven to 170°C

2. Beat your butter and sugar together until pale and fluffy, this should take about 5 minutes.

3. Add your eggs one at a time, beating well after each addition. If your mix starts to curdle, add a teaspoon of your measured out flour. With the last egg, add the lemon zest.
4. Sift in your flour, bicarb and salt. Add the yogurt and poppy seeds and fold everything together until just incorporated. Divide between your tins and pop in the oven. For an even and moist bake, add a tray of hot water from the kettle on the bottom shelf of your oven, the steam will create the perfect sponge.
5. Bake for around 15-20 minutes, your sponge should be golden brown and firm to the touch. Take out the oven and leave on a wire rack to cool for 10 minutes before loosening and turning out to cool completely.
6. To make the buttercream, melt the white chocolate by placing in a glass bowl over a pan of hot water, slowly stirring until melted. Allow to cool slightly.
7. Beat the butter until smooth, add the chocolate and half the icing sugar. Beat well. Keep adding icing sugar until desired sweetness achieved. Once you have the right sweetness, beat the buttercream for 5 minutes until fluffy and smooth.
8. Take one layer of your cooled cake and level off the top with a serrated knife, slather with your butter cream. Pop the next layer on top and repeat, once built cover the whole thing with the remaining buttercream. Cover with mini eggs, some broken up meringue or chocolate shards and perhaps some likkle chicks! 081069096

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