I love individual cakes, they look so special and dainty.
I decided to finally use these silicon moulds I bought last summer (to much protest from my siblings, quote ‘no, Maryam you are not making cake, stop making us fat’ :p).
I’m going through a caramel phase at the moment (it’s always a caramel phase ..mmm), so decided on ‘caramel heart’ cakes. A soft caramely sponge, topped with caramel sauce and coated with Diam bar pieces and drizzled with milk chocolate *dribble*
I didn’t make the caramel sauce (burnt sugar…overwhelming choking fumes…bad memories) but the Waitrose sauce is AMAZING, it’s so creamy and buttery, you will eat it with a spoon!
Originally I wanted to top the caramel with a chocolate ganache, but forgot to buy cream. I think it came out better with the chocolate anyway, ganache can be very heavy, and there are two cakes to eat 😉
For the second cake I went for ‘cherry bakewell’, a soft almond sponge, with topped with cherry jam and a sprinkling of flaked almonds, drizzled with almond flavoured icing.
I LOVE the way the paisleys came out, they look so beautiful! The hearts look alright as well… just not quite as pretty.
I love it when something is super simple to make, yet looks like I put sooo much effort into it.
I had loads of batter left over, but felt lazy to wash the trays (it was 12am … I’m a night baker), so made them into cupcakes:
Sponge recipe: 1)Caramel: 175g soft butter creamed with 75g dark muscavado and 150g golden caster sugar, whisk in 4 large eggs (using a spoon of flour as you add each one to avoid curdling). Sieve in 250g self raising flour and 1 teaspoon baking powder and gently fold in. Mix in 75g natural full fat yoghurt.
2)Almond: 175g soft butter creamed with 250g golden caster sugar, whisk in 4 large eggs (using a spoon of flour as you add each one to avoid curdling). Add a few drops of Almond extract. Sieve in 175g of self raising flour, 75g ground almonds and a teaspoon of baking powder and gently fold in. Mix in 75g natural full fat yoghurt.