Baking Challenge

Cake Number 9: Tourva (Cyprus)

Tourva2

To make up for my disaster of a cake, I’ve decided to redeem myself by making a cake that requires simple icing.  It’s cheating, but I like to think of it as ‘People actually want to eat this cake and not run screaming from it’.

Tourva1

This cake is so satisfyingly heavy (it’s full of syrup!).  Admittedly, though, I think I’d make it again without the syrup, or with less syrup, as it’s so sweet, it overpowers the coconut taste.  I probably wasn’t supposed to add all of the syrup, but I did anyway!  And now there’s a nice big puddle around my cake.

I think I’m gonna go and have another slice 🙂

Tourva3

Cake Number 6: Treacle Scones (Scotland)

Treacle Scones1

Admittedly, scones aren’t as interesting as the other cakes in 80 Cakes From Around the World, but, if I’m gonna complete this challenge, then I need to make them.  Good thing I love scones!  As you can probably see in the picture above, a couple of the scones look different.  That’s because they’re cheese.  My mum would have killed me if I’d made scones and not made her any cheese ones.  So I made some cheese ones, because I like being alive 🙂

Scones are amazingly easy to make, and that was definitely the case with these ones.  You’d think, having been born and raised in Scotland, that I would have had a treacle scone before.  But nope!  These are my first.  And they’re delicious – but I definitely need a drink with them.  They’re so sweet!

I haven’t tried the cheese scones – I’m not allowed to… – but my mum seems to like them!

Treacle Scones2

Cake Number 5: Croquembouche Cupcakes (France)

Croquembouche Cupcakes Edit1

My first attempt at making a Croquembouche!!  Admittedly, they’re mini ones, and they’re stacked on top of cupcakes, but I’m so happy with how they turned out!  And they taste pretty good (I’m not a big profiterole fan but these are okay).

Croquembouche Cupcakes Edit3

It was actually pretty easy to make this cake (and it only took me a couple of hours!) but, I know if I was making a big Croquembouche, then it would taste forever (I’m assuming but I won’t know until I actually make one).

Croquembouche Cupcakes Edit2

The cupcake is just a bog-standard vanilla cupcake but they taste really good, too – nice and moist (I don’t know if I love or hate that word…).  The caramel on the Croquembouche bit has gone nice and crunchy – I like it, but I don’t know if that’s supposed to happen with a Croquembouche.  Oh well.  The next picture isn’t a picture of the finished cake but I was so pleased with my piping, that I had to share it 😀

Croquembouche Cupcakes Edit4

I’m thinking I might take a break from the challenge at some point and make a huge one.  I really wanna see how that turns out!!

Cake Number 4: Black Russian Cake (Russia)

Black Russian Cake Edit3

I’m still going with the baking challenge!  And this cake was surprisingly easy to make (and it’s full of alcohol, so that’s a bonus!)  The alcohol in it packs quite the punch – I don’t think I’ve ever put vodka in a cake before.  Student-me would have made this a staple!  Although, now-me might give the Kahlua-vodka syrup a miss next time!

I love my bundt tin – all my cakes look so pretty in it (although I wish the filling hadn’t bubbled as much as it has)!  And I’m so glad I didn’t have to put rolled icing on this because, with my (lack of) artistic skills, can you imagine the crap it would look like?

The cake itself tasted pretty good – the chocolate wasn’t overpowering (but the Nutella-double cream filling was super sweet!  Definitely need a drink with it – alcohol optional).  The cake has some vodka and Kahlua in it but not very much, just enough to give it a hint of the flavour.  It’s the syrup that packs a punch!  As soon as I made it, I was like ‘Woah!’.  And the cake is covered in it 🙂

At least I don’t have to work this weekend, with all this alcohol that I’ll be consuming (because cake).

Black Russian Cake Edit1

Cake Number 2: Rainbow Cake (Fiji)

Rainbow Cake3 Edit

I’m sticking with my challenge so far – two cakes in three days!  I’m on a roll!  And look how bright that cake is!  It’s lovely!

So, rainbow Cake is apparently from Fiji – who knew?  But that could maybe have something to do with the fact that there are no eggs in this cake.  None at all!  Unfortunately, the cake itself was a bit tasteless (and chewy?) and I’m not sure if I did something wrong, or if it was a result of the no-eggs thing.  In fact, the chocolate ganache covering the cake was what gave it the flavour!  But…if you’re not a big dark chocolate fan (like me), then I would suggest maybe using milk chocolate – I used 50% dark chocolate, instead of 70%, like the recipe asked, and it was still super strong!  Plus, I think, the next time I make this, I’ll put jam in the middle of the layers, instead of more ganache, just for a little bit more flavour 🙂

Rainbow Cake1 Edit

Look how tall my cake is!  I’ve never made a cake so tall before!  (Although, you guys don’t know how big my hands are.  I might have tiny hands… I don’t – and I have piano to thank for that 😀 )  My limit has been the standard two-layers and this one was seven!  I messed up a bit with the ganache, as I left it in the fridge a bit too long and it solidified too much for me to smooth it out properly – but I was impatient to see if it was bright inside – and I was delighted to find that it was!

Rainbow Cake2 Edit Bright colours make me happy 🙂

As a side note, I didn’t realise until they arrived but my cake plates were more sandwich tins, than cake plates.  As a result, I basically halved all of my ingredients (and I’m glad I did, I didn’t realise that I didn’t have enough condensed milk for the actual recipe – even though I had four tins!  Four!), which still resulted in a huge cake.  Can you imagine how big it would have been if I’d had actual cake pans??