Archives for category: Cherry

This week my sister came home with the Bake it in a Cake book for me. It was such a lovely surprise and after one flick through the book, I knew I wanted to make this recipe for my Dad’s birthday cake. My Dad loves cherry pies (I made him one here) so I knew he would love to find one inside his cake. I scaled the recipe up to birthday size and used a cherry pie enough for two people so it would fit in the cake tin. If I had more time I would have made my own, but this one worked well and stayed intact inside the cake. I kind of expected the pie to sink but when he cut it it was perfectly suspended inside. I really didn’t know what to expect when making this cake and watched the oven the whole time it was in there, half waiting for it to explode. The only problems I had were that it slightly sank at the top and the cake was a tiny bit less baked around the pie. However, it tasted delicious and the frosting was amazing. It was vanilla, but flavoured using the pod instead of essence which gave it a lovely taste, almost like custard, and cute black freckles. Wanting to keep the outside simple and not give away the inside I chose to follow this tutorial and create scalloped sides which was simple to do and gave it a neat finish. Dad loved his birthday cake and I loved seeing his face when he saw the hidden pie. Happy Birthday to the best Dad x

One of the great cook books that I received for my birthday was Paul Hollywood’s ‘How to Bake’. The first recipe that caught my eye was this one for dark chocolate and cherry muffins. One of my favourite combinations. In my excitement I forgot to buy the bread flour so I used plain instead. I felt like one of those contestants in the Great British Bake Off who in one of the technical challenges deviates from the recipe given to them by Paul. Then he gives them this look when he tastes it, something similar to this. Oh well. I’m guessing they are more cake-like than if I used the right flour but they are pretty great anyway, with the right balance between sweetness and the bitter chocolate. I look forward to baking my way through the rest of the book, with a little more attention to the ingredients list…

Ok so they could be a bit neater, but they are pretty cute. Made in cupcake tins, the mini versions are good for dessert portions or maybe picnics.

For the pastry I used Bill Granger’s Pie Pastry and used this amazing lattice tool that my mum had to create the pretty top. I brushed the top with milk to make it golden brown in the oven. The pie went down really well, especially with vanilla ice cream. I’ve got a few adjustments in mind for the next time, but for now I have enough pastry and filling leftover to maybe make some mini pies…