Never Say Goodbye To Cake…

Never Say Goodbye To Cake…

I have pondered and thought about whether I should write this for some time…

Me-Sawmill Cafe

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.

say-it-with-cake-image

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).

Reas Bakes Final - PNG

Thank you for reading my ramblings over the years, and I hope you have enjoyed seeing samples of my cake escapades!

Love & Eat Cake!

I’m Telling Everyone To Say It With Cake

I’m Telling Everyone To Say It With Cake

So I’m finally taking the plunge (more like a dip) and offering my cake making services to friends and family…

say-it-with-cake-image

As many loved ones keep saying that I should let more people taste my creations, I have agreed to start making cakes that others (outside of the inner circle) can also enjoy! I am offering the selection above, plus any other new flavours that I bake-up in the coming weeks. I am also happy to create new flavours with any interested parties!!

So I’m basically telling everyone that whatever the occassion (birthdays, congratulations or good luck) – Say It With Cake (By Andrea) 😉

Birthday Cake Challenge: Ferrero Rocher Cake & New Name!

Birthday Cake Challenge: Ferrero Rocher Cake & New Name!

It was my lovely Sister In-Law’s birthday this weekend, so I put on my apron, got out my baking tins and had fun with her favourite chocolate!

Ferrero Rocher Cake

I created a chocolate and hazelnut cake complete with Ferrero Rochers (of course) 😉 She has assured me that it tastes of “pure indulgence” – so it was a success. Here’s the recipe for those that want to sample the same indulgence. This cake also fits in nicely with the blog’s new and improved name…“Say It With Cakes”!

Ferrero Rocher Cake Recipe

Ingredients:

  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 150g plain flour
  • 50g cocoa powder
  • 1 teaspoon baking powder
  • 75g crushed hazelnuts (plus more to decorate)
  • chocolate frosting
  • 1 box of 16 x ferrero rochers                                                                 Ferrero Rocher Cake Mixture

Method:

  1. Preheat the oven to 170 C / Gas 3. Grease a 6″ cake tin
  2. In a large bowl, mix the butter and sugar until light and fluffy.
  3. Add the eggs one at a time and vanilla extract to the butter mixture.
  4. Add the flour, cocoa and baking powder .
  5. Fold in the crushed hazelnuts.
  6. Pour into the prepared cake tin.
  7. Bake for 30 to 45 minutes. Remove from the oven and cool before icing and decorating with ferrero rochers and hazelnuts. Enjoy!

Easter Mini Eggs Cake

Easter Mini Eggs Cake

Easter feels like weeks ago…

Easter Cake - unwrapped

As we were invited to a friend’s for dinner over the Easter period, I debated on whether we should take the usual bottle or some flowers etc. Then I thought why not bake a cake (in keeping with my home-baking theme!) And since it’s Easter – let the mini eggs roll!! I decided to make a golden syrup sponge with vanilla frosting. It turned out to be a favourite with the kiddies and was lovely with a cuppa! 🙂

Easter Cake - wrapped

Easter Mini Egg Recipe

Ingredients:

  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 150g plain flour
  • 1 teaspoon baking powder
  • 200g golden syrup
  • vanilla frosting
  • 3 bags of mini eggs
  • 1 malteaser bunny

Method:

  1. Preheat the oven to 170 C / Gas 3. Grease a 6″ cake tin
  2. In a large bowl, mix the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla extract to the butter mixture.
  4. Add the flour and baking powder and fold together gently.
  5. Add 150g of the golden syrup.
  6. Pour into the prepared cake tin and swirl in the remaining syrup.
  7. Bake for 30 to 40 minutes. Remove from the oven and cool before icing and decorating with mini eggs etc.

It was a lovely Easter and this cake was a winner!!

Mother’s Day Special: Milk Tray Cake

Mother’s Day Special: Milk Tray Cake

Who doesn’t love the idea curling up with some yummy chocolates…

Milk Tray Cake

As Mother’s Day was approaching I wanted to create a “wow” cake for my lovely Mum. My first thoughts were chocolates and but I didn’t want it to be just any ordinary chocolate cake. After some thought and research I decided that this indulgent cake should have as many chocolates as I could possibly fit on it!

Milk Tray Cake Boxed

I opted for a nutella sponge which gave the cake a slight hazelnut flavour and the chocolate buttons supported my mission of “chocolate overload”.  

She was surprised and delighted by the Milk Tray chocolate cake!