Well hello, long time no see!
Where exactly have we been for a year you may be asking…or not.
We thought we’d play it safe for a good few months and hole up in the Wondercat Apocalypse Bunker-just in case the world turned to shit or something…luckily, Obama is still president…bazinga!
OK, that may have been a lie. Baking and then writing about baking takes a fair bit of time and dedication…after not hearing from the Great British Bake Off we got a little bit meh about the baking thing…did you watch it BTW??! OMG we were soooooo Team Brendan! If that man doesn’t do drag cabaret at the weekend I’ll eat my litter tray. In the end, the best gay won I suppose. The closest we’ve come to baking recently has been making these Halloween delights…
It was Mr Whitworth’s birthday so Team Chadong decided to cook for him…the boys asked me to whip up a little something for dessert. The concept is based upon an after dinner truffle the Chadongs had at the Lucullo Terrace – a dark chocolate truffle with finely ground popcorn in it…fucking amazing! Oh, and after dinner the boys ran into our baking idol Eric Lanlard in the hotel! Maybe Mykie was a little tipsy and a touch starstruck and perhaps pestered the poor man for an autograph (whilst pulling out a camera?! replace tipsy with ridiculously shit-faced)…the shame! Hang your head boy!
Anyways, enough chatter…
CHOCOLATE PEANUT POPCORN CAKE
- 240g SR Flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 105g unsalted butter, room temp
- 105g whole nut peanut butter
- 340g golden caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 185ml buttermilk
- Line a 6 inch *winks* round cake tin and whack the oven on to 170ºC
- Beat the butters and sugar together
- Add the eggs one at a time
- Alternate between folding in 1/3 of the dry ingredients then 1/3 of the buttermilk with the vanilla extract in it
- Bake for about 1 hour until a pokey stick comes out clean (you know the cake testing drill by now)
- 150g 70% dark chocolate
- 150ml double cream
- 50g peanut butter
- Ok we were totally lazy and just stuck the lot in a bowl, microwaved it for 40 seconds until the chocolate had started to melt and whisked the shit out of it as it cooled…job done.
Icing (not frosting, Rule Britannia!)
- 50g popping corn
- 50g butter, room temp
- good pinch o’ sea salt
- 50g icing sugar
- 250ml whipping cream
- the left over ganache from the filling
- Pop the popcorn (sooo much fun!) then blitz it to a powder and toast the powder in the oven until erm, toasted?!
- Beat the butter, sugar salt and popcorn powder until smooth
- Whip the cream to soft peaks
- Re-whip the ganache until lighter and fluffier
- Fold the ganache into the butter stuff and then fold in the cream
- 50g caster sugar
- 1 tbsp water
- pinch o’ sea salt
- Toast the peanuts and pop the corn
- Make a caramel by heating the sugar and water
- Pour caramel over nuts and corn and swish it all about…careful, the caramel is hot (We may have burned ourself by stuffing it into our pie hole before it cooled)
- Slice top off cake to level (cake spoils! munch away!)
- Cut remaining cake into 3 equal layers
- Spread a layer of the ganache in each layer then chill in the fridge for about 10 minutes
- Cover cake with icing and smooth sides
- Pipe remaining icing around top and bottom edges
- Pile up popcorn/nut/caramel mix into a mountain of deliciousness in the centre of the cake
- Sprinkle on a pinch of sea salt
The cake went down well with Team Whitworth! The mixture of squishy cake and crunchy popcorn was delightful…It tasted like the bastard child born from the erotic encounters of a gateaux and a chocolate bar. The Vanilla Duck could indulge as we’d used lactose free dairy ingredients…Wondercat is sooo very considerate of dietary needs (apart from those fucking vegans…oh and we’ll throw vegetarians under the bus as well).
So that’s it for now folks…I think we’re going to try for a regular bake schedule…possibly every two weeks? Our old schedule of twice weekly was frankly, fucking insane…cake lying around everywhere, cake coming out of peoples noses, hiding cake down the back of the sofa…
Happy Halloween Everyone!
As most people appeared to have done, we celebrated Halloween over the weekend!
Lord and Lady Callister were hosting a Halloween Party so the boys got their fancy-dress on the go!
It was a night of great fun, great company, a great evening all round! But, things tragically ended in the early demise of Skeleton Boy.
The Wondercat Bakery had provided cupcakes for little monsters to chomp their fangs into…
We made, chocolate sponge monsters with Amarula butter-cream fur
And, Green lemon sponge zombies with dark chocolate ganache…
So the night progressed wonderfully! Socialising, maybe a little tipple or two?
Under the surface, two epic battles were being played out…
The forces of good and evil were colliding, it was furry verses slimy…
and, evil NHS armed with their deadly syringes of Jagermeister verses poor Skeletons Boy’s tiny, tiny liver and inability to say no to drink…
Whilst the cake wars ended in stale mate, the battlefield littered with empty, torn cupcake wrappers…Dr Jager and Nurse Meister were totally victorious!
The limp corpse of Skeleton Boy was carted away and interred in a bed wrapped in towels to protect the bedding from face paint…
Have a great night folks! and thanks once again to Jan and Allan for being such wonderful hosts!
Easing ourselves into Halloween treats by baking regular stuff and whacking something seasonal on it…pretty much what all novelty holiday stuff is anyways.
Right then…a tart like a pumpkin…but no pumpkin…because pumpkin tastes strange…well it’s OK I guess but no, just no…no squash in my baking just yet.
So what flavour is this? I used some left over dough from the spiderweb cookies so the case is chocolate and hazelnut; the filling is orange with a marmalade glaze…so much more appealing than pumpkin!
To continue with my pumpkin diatribe for a bit longer…it’s not that I don’t like it…I do, it can be scrummy! But, the thought off scraping out a raw pumpkin or even cracking open a tin of it takes a bit of a mental run up…because raw pumpkin smells of warm farts…like someone has trumped in bed and then shoved your head under the covers…gross. So I will get to baking with pump-kin…eventually.
So the biscuit case it from this recipe
- 2 egg yolks
- 50ml double cream
- 25ml orange juice
- 1 tsp orange zest
- 25g caster sugar
This is such a cheating non-recipe! As I was only making 2 little tarts, I microwaved the cream and orange juice until hot, whisked the rest of the stuff together then added it to the warm orangey cream…then poured it into the blind baked tart shells and baked for about 15 minutes at 160ºC
I finished them with a glaze of warm marmalade and piped a face with chocolate…I don’t know why but it has total gay face…a good few sashays away from scary.
I will admit that the cream could have been smoother…they were little tarts and I was distracted by a bird outside so maybe overcooked the filling slightly…ooops.