This is a (fairly) traditional Simnel cake with the addition of pretty crystallized flowers. These cakes were traditionally made by girls working in service and they took them home to their mother’s on Mothers day. It was probably the one day in the year they could go and see their family so it must have been very special. The cakes were topped with 11 marzipan balls to represent the true disciples and I have added the pretty frosted flowers. I’ve managed to ‘convert’ many ‘marzipan haters’ to homemade marzipan so give it a go, it has a much more nutty taste without the chemical aftertaste of the marzipan flavourings used in bought varieties. If you want to use it for an Easter Cake instead of a Simnel Cake just leave off the marzipan balls and decorate with the crystallised flowers, fresh flowers or little eggs and chicks and finish it off with a ribbon.
NB re-reference to washing dried fruit -it used to be what you had to do years ago (and perhaps some ‘proper’ bakers still do). I remember seeing all the dirt & sludge that came off the fruit nowadays the fruit is of better quality….and then there were the trays of the fruit drying before it could be used (so it didn’t all sink to the bottom). The soaking did plump up the fruit, I suppose that the farthest I would go down this line, nowadays is to soak the fruit in brandy or whisky. She would also cut up each sultana with scissors so that the fruit was also of equal size. Apologies for my shortcomings mum x
This CHOCOLATE & MARASCHINO GATEAU is a party pudding, one to impress and it does take some time and dedication to make but, as they say, it’s worth it. I’ve followed my mother’s own recipe (with a few tweaks of mine) which seemed appropriate with Mother’s day coming up soon. It was her take on the famous Black Forest gateau and would always be an impressive ending to her dinner parties. We children were so disappointed if ‘they’ finished it all and there were no leftovers! I hope that she would have been impressed with my effort to reproduce it.
I’m not keen on the traditional Christmas cake so this is my alternative one -my Festive Cherry Berry Pecan Cake. Not surprisingly it is packed with cherries, berries and pecans. It’s also one for marzipan lovers that don’t like icing -me! I only make it a few days before Christmas but it keeps well loosely wrapped in foil and in a cake tin. I love to eat this on boxing day afternoon with a glass of something fizzy or perhaps a sloe gin. Lovely.
Loathe marzipan? -Let me convert you with my homemade marzipan…it’s very different with a more nutty flavour rather than the tongue tingling aftertaste of artificial almond flavour. This amount of marzipan will give you lots of stars, crescents, holly leaves or whatever you have cutters for. If you leave them dry a little they will pack into bags as presents for your favourite marzipan lover.
Have a lovely Christmas and a very peaceful New Year.
A special cake for a special day-what could be a nicer gift than a home baked one made with love? This is a rather special mother’s day cake which, ditching the bunting, you could use for all sorts of celebrations-the crystallized rose petals giving it a very pretty, vintage look.
I have a long history of making cakes for Mothering Sunday..with various degrees of success..for some reason my sisters and I thought it would be a good idea (and perfectly feasible) to get up very early in the morning bake a cake AND ice it….yes, you can imagine what happened but I’m sure my mum looked at the wonky cake with the icing sliding down the sides and thought it was the best present ever!
Nowadays we have ready made fondant icing which is very easy to use and gives a perfectly smooth professional looking finish -it’s as easy as child’s play to put it on just have a look at some You tube videos to show you how. I confess I am not a fan of eating it and I think that the synthetic, vanilla flavour is over sweet and spoils my lovely cake! It is a waste as I cut mine off before I eat it.. I could be harsh and say it often is used to cover up a poor quality cake and, from a business point of view, gives it a very long shelf life.
Home made marzipan is a revelation to convert even the most ardent ‘I hate marzipan’ brigade and I confess to being quite evangelical about singing it’s praises. It is easy peasy to make just stir the sugars together and bind with egg and it doesn’t have the sharp, chemical after taste of bought marzipan. Almonds are expensive so it makes commercial sense not to use too much and then to get the ‘almond’ flavour by adding a cheap, artificial flavour.
I made the bunting for a special Mother’s day message, it was a fiddle although you can buy the little paper flags from a craft shop. These I glued onto the ribbon (using a high tac glue that dries quickly and clear) and tied the ribbon onto some paper straws. Move them around to get the right ‘hanging effect’ before you sink them into the cake. also used crystallized fresh rose petals which look so..oooooooooooooooo pretty. You can also crystallise primroses, violets or forget me nots, the loveliness is endless. I did try it with snowdrops one year, they looked ok but are really too fleshy to do properly and you really need a flower with an ‘open’ face. Give it a go and you will be amazed at how easy it is.
Here is my mother’s day cake-appropriately for Mothering Sunday I have used my mother’s own recipe for it. I used a Madiera cake as it is quite firm so a good base if you want to cover it with marzipan and icing. The cake has a dense texture and lemony flavour and traditionally it was served topped with very thin slices of crystallized lemon peel.
If I’d known you were coming I would have baked you a cake…tra la la so it goes and what could be nicer to give to someone but a home made cake? This espresso coffee cake is a sophisticated marble cake with ‘Tia Maria’ liquer rather gorgeous and strictly for the grown ups. Hands off my little ones this is all mine. I’m not really one for the strict New Year resolutions viz a viz the ‘great cake eating/healthy eating debate’ so I’m going for the ‘a little of what you fancy does you good’ standpoint. Much more successful with me at any rate-what about you?
I have decorated the cake with chocolate covered coffee beans – you can find them on the counter in some of the larger coffee shops or in Italian type delis etc. They are worth searching out to decorate this cake. Here is my recipe: