Tag Archives: birthday

Fruit Tingle Birthday Cake (Or: how to make a birthday girl happy)

 

The second cake S-J whipped up recently was an orange Fruit Tingle cake. My absolute favourite lolly made into cake form? YES PLEASE! I helped a bit with the frosting and construction of this one, saying helpful things like MOAR TINGLES! and dancing around with excitement as it grew ever higher. This was my birthday cake, and I’m pretty sure I’ll never love a cake as much as I loved this one.

This cake was perfection in the exact form that it was originally blogged in by the creative and delicious mind of Raspberri Cupcakes and so we copied it fairly word for word, except of course that we are the New Fat Ladies and so therefore it needed MOAR LAYERS and also MOAR TINGLES IN MY MOUTH (and in the frosting). I even liked the way it was simply decorated, because, MOAR CANDY. Too make it even more delightful, the very clever Essie made me some Washi tape bunting and it was so adorable I nearly cried. We made 2.5 x the recipe below to get the giant cake.
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Put Some More Chocolate on the Chocolate Cake Birthday Cake

Want to know a secret about the New Fat Ladies? We really really really like cake – reading about it, baking it and of course, eating it. We make a lot of cakes, and over the coming months we’ll be sharing at least a few of our favourites from events in our lives, both big and small.

The first is a cake that S-J baked for her beautiful partner’s 30th birthday party. A two tiered rich chocolate cake with lashings of white chocolate frosting, decorated with edible wildflowers from her garden. I was super sad to not be there for the party to eat a slice or three, but now I get to write about the cake and that’s almost as good as getting to eat it, right? Well no, but I’ll talk about my birthday cake in a second, and I definitely got to eat that one!

So let’s get to the recipes. And a couple of tips. Look out for the tips.

Old Fashioned Chocolate Cake
from FEAST by Nigella Lawson

Some maths will be required to work out how many batches you will need to replicate the number of layers that S-J made or to get to the size that you need (maths that ends in cake is maths worth doing). If you do just one batch as is written below, you will get a lovely cake more suited to 8-10 mouths.

Cake
200gm plain flour
200gm caster sugar
1 tsp baking powder
1/2 tsp baking soda
50gm cocoa
175gm butter (softened)
2 large eggs
2 tsps vanilla essense
150ml sour cream

Tip: This cake is best when you make it with ingredients at room temperature, so make sure you remove the butter, eggs and sour cream from the fridge at least 2 hours before baking.

Preheat oven to 180C. Grease and line your tins.

Add all ingredients to the bowl of your food processor and blend until you have a smooth, thick batter. Pour mixture, split evenly, into your tins.

Place tins in oven and bake for 35 minutes or until a skewer inserted in the center comes out clean. Leave to cool for ten minutes on racks, then turn out to cool completely. This cake is super prone to splitting, but you don’t need to worry about that as very soon you’ll cover any unsightly cracks with luscious frosting.

S-J’s White Chocolate Frosting

75gm butter (softened)
180gm white chocolate
500gm icing sugar
1 tbsp golden syrup
125ml sour cream1 tsp vanilla extract

To make your frosting, start by boiling a saucepan of water. Reduce the heat to a very low simmer and put a glass or metal bowl on top (you just made a homemade baine marie, go you!), add butter and chocolate to bowl and, once melted, stir to combine. Tip: this bowl will be REALLY HOT, use an oven mitt to move/hold it. Remove bowl and let cool slightly. Add the golden syrup, vanilla and sour cream to the chocolate mixture and stir to combine.

Add the icing sugar into the bowl of the food processor and whizz briefly to remove any lumps. Pour the chocolate mixture into the processor and process until frosting-y. Depending on your climate you may need to add a little more of either sour cream or icing sugar to achieve the right consistency.

Slather the icing on cakes and pile up. S-J decorated this cake with fresh edible flowers from her prolific garden, but it would also be lovely with chocolate curls or fondant decorations.

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Devil’s Food Cake (Or: a birthday must always equal cake)

This here blog might be a little quiet over the coming weeks as half the New Fat Ladies team is off on an adventure.

In S-J’s absence I will do my best (even though she might join us from parts unknown if she has the time/internet) to entertain you for the interim!

A 30th birthday has occurred and this means cake, that is one thing I know is true in my universe. I sadly missed the cake on the party day (I went to Perth and ate wedding cake instead – which was very excellent!) so I made a little cake for the birthday lady for the day of her birth!

She likes chocolate, because she’s pretty smart. I didn’t have any of my cookbooks with me as I wasn’t in my own kitchen, but luckily I had NFL supplies on hand. So, I pulled out a book of S-J’s for this recipe, the CWA one that I am holding in our “promo shots” in fact. This recipe was for a Devil’s Food Cake but honestly I have changed it so much that it is not even close to recognisable anymore. But inspiration is important, so it gets a shout out!

You can make it more simple by using storebought jam for the filling or subbing out the frosting for your favourite go-to icing. I leave that up to you. But just make cake, and then eat it. It’s the best plan.

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