I have pondered and thought about whether I should write this for some time…
When I began this blog, I never had any idea what direction it would go in, but I just found the whole cake / bake phenomenon so interesting (and yummy), and I could always appreciate a good cake! My love of cake stemmed from childhood, but my true joy of baking has really come into play in my adult years. So I began this blog to chart my cake journey chronicles, and it has opened my eyes and mind to more than I ever expected.
However instead of my enthusiasm and interest in cakes dwindling – it has only got bigger, and my desire to get better at baking has only increased. So now I’m at a stage where there is so much going on life-wise and cake-wise, and whilst I would like to continue writing this blog, I’m very aware that I lack the hours and energy to maintain an up to date record of all my cake delights and findings. So I’m going to continue my cake quest through other social media: instagram (@Reas_Bakes) and Facebook (Rea’s Bakes facebook page).
Thank you for reading my ramblings over the years, and I hope you have enjoyed seeing samples of my cake escapades!
Love & Eat Cake!
With the last of the summer holidays on the horizon, I wanted to add the recipe for the Strawberries and Basil cake that I made for the recent Cake Club. Everyone was taken by the flavour combination and pretty colours!
Strawberries & Basil Cake Recipe
- 200g butter
- 200g caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 200g plain flour
- 1 teaspoon baking powder
- 50g olive oil
- 25g fresh basil
- green colour paste (optional)
- 100g strawberry jam
- 150g vanilla frosting
- fondant icing (to cover) or you could use vanilla frosting
- Preheat the oven to 170 C / Gas 3. Grease a 6″ cake tin.
- Blend the basil leaves with the olive oil until you have a paste consistency.
- In a large bowl, mix the butter and sugar until light and fluffy
- Add the eggs one at a time and vanilla extract to the butter mixture.
- Add the flour, baking powder and basil paste – fold together gently.
- If you would like the cake to have a stronger “green” colour then add the paste at this stage and mix thoroughly into the batter.
- Pour into the prepared cake tin.
- Bake for 30 to 40 minutes. Remove from the oven and cool before icing.
- Divide your cake into 2 or 3, layer and stack with vanilla frosting and jam then cover with fondant icing or vanilla frosting.
The summer sun has arrived and before the Cake Club took it’s annual summer break, we indulged in an afternoon of cakes (yay!)
Following my latest cake decorating class, I wanted to practice my new icing skills and practice it certainly was! I also wanted to bake a new and different flavour cake and after some summery thoughts, I decided I wanted to incorporate strawberries. This lead me to think about what went well with strawberries…and basil sprung to mind! Strawberries and basil cake it would be (recipe to follow in a separate post I promise)!
Everyone made a terrific effort in their cake ideas, and as well as my strawberries and basil cake there was a choice of chocolate ganache cake, coconut cake, disaronno cheesecake, cupcakes and scones (with jam and clotted cream). We all enjoyed the offerings and I think everyone likes the idea of not knowing what will be on offer at each (home) Cake Club.
Once again we weren’t without topics of conversation and as the next Cake Club won’t be until the Autumn there will be a lot to discuss by October 😉