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Fig Jam and Lime Cordial

Living well in the urban village

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« In My Kitchen, September 2014
Life in Five Seconds »

Birthday Cakes

September 4, 2014 by Celia @ Fig Jam and Lime Cordial

Goodness we’ve been busy!

There’s a string of birthdays at the end of August and beginning of September, and I’ve been baking cakes. Lots of cakes. I’ve simplified the process this year by baking in the paper pans I bought from Southern Cross Supplies…

I always use our Chocolate Slab recipe, and for Small Man’s cake above, I divided the batter between two of the 8″ pans (I’ll include another copy of the recipe below).

For Carol, Lily and Maude’s cakes, we made a batch of dark caramel in our new copper pot and squiggled it out onto an oiled tray. Once set, it was broken into shards (or “wings”, as Nic called them) which were positioned on top of the cakes after frosting…

We still have to work a bit on our presentation, but overall we were pretty happy with the result!

Chocolate Birthday Cake

Cake

  • 1¾  cups (440ml) boiling water
  • 170g (6oz) dark chocolate, chopped finely (we use Callebaut 811/54% dark callets)
  • 1 cup (110g) Dutched cocoa
  • 2 cups (300g) plain (all purpose) flour
  • 2 teaspoons bicarbonate of soda (baking soda), sifted
  • good pinch salt
  • 285g (10oz) unsalted butter, softened
  • 1¾  cups (packed) (380g) brown sugar
  • 4 large (59g) free range eggs
  • 2 teaspoons vanilla extract (we use homemade)

1. Preheat oven to  either 165C (330F) with fan (if baking in paper pan) or 175C (350F) with fan (if baking in a metal pan). Spray two 8″/20cm paper pan with oil. Alternatively, line two 8″ round pans with parchment paper. Note that the original Mrs Fields’ recipe specified 9″ pans for a wider, flatter layered cake.

2. In a medium bowl, pour the boiling water over the dark chocolate and let it sit for five minutes.  Add the cocoa and stir with a whisk until the mixture is smooth.  Allow to cool while you prepare the rest of the cake.

3. In another bowl, whisk together the flour, sifted bicarb soda and salt.

4. In a large mixing bowl with an electric mixer, cream the butter and brown sugar, then add the eggs one at a time, beating well after each addition. Beat in the vanilla, then add all the flour mixture and half the chocolate mixture. Beat on low speed to combine, then on high for 1½  minutes. Add remaining chocolate mixture and beat on low to combine.

5. Pour the batter into the prepared pans and bake for 40-50 minutes (time will vary depending on the thickness of the batter and your oven temp), until a cake tester inserted into the centre comes out clean. Be careful not to overcook. Remove the cakes from the oven and place on a wire rack to cool. Once cool, carefully tear the sides and base of the paper pans away.

This quantity of batter is sufficient for a very large double-layered cake. For the cakes we were giving away, I made single layers (each using a half batch of the batter) and decorated them with chocolate frosting and toffee shards.

. . . . .

Chocolate Frosting (makes enough for one large double layered cake)

  • 315g (1¼ cups) unsalted butter, softened
  • 500g (4 cups) icing sugar mixture (powdered sugar), sifted
  • 110g (1 cup) Dutched cocoa powder, sifted
  • 10ml (2 teaspoons) vanilla extract
  • Milk as required to make a spreadable frosting – start with 65g (¼ cup) milk and add more as needed

1. Sift the icing sugar mixture and cocoa together in a large bowl. Be warned – if you don’t sift, you’ll end up with lumpy icing!

2. Using an electric mixer, cream the butter in a large bowl, then beat in a third of the icing sugar/cocoa mixture and the vanilla. Beat in the remainder of the icing sugar/cocoa mixture alternately with as much milk as needed to create a spreadable frosting.

This recipe is a family favourite, and I find that it always works. When baked as a large sheet cake, the texture is a little tenderer (possibly because I top it with a chocolate glaze while still hot). As round layers, the crumb is a bit sturdier, which makes them perfect for stacking and decorating with frosting.

Oh, and a note to my friend Sally – we did try making spun sugar. I ended up with hard toffee stuck to my hair, on my fleece vest, on my slippers, concreted to the floor tiles…suffice to say it didn’t go all that well the first time. We’ll have to try again!

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Posted in Recipes | 61 Comments

61 Responses

  1. on September 4, 2014 at 1:02 pm Ngan R.

    Wow! I think your presentation is beautiful and I really like those caramel wings. Must try this for myself. Thanks for the idea!


    • on September 7, 2014 at 8:19 am Celia @ Fig Jam and Lime Cordial

      Thanks Ngan! They were fun to make – we’re loving our copper pot!


  2. on September 4, 2014 at 1:24 pm lizzygoodthings

    LOL re the sugar making experiment… that sounds like what would happen if I tried it, only I’d probably set fire to myself too! Beautiful cake, Celia, love, and happy birthday to all your loved ones xo


    • on September 7, 2014 at 8:19 am Celia @ Fig Jam and Lime Cordial

      Lizzy, that’s why I have Pete. I can’t be trusted with hot sugar on my own – I’m notorious for burning myself! :) Hope you’re having a fabulous weekend love xx


  3. on September 4, 2014 at 1:30 pm Francesca

    I love the way that small man’s cake stands up nice and tall. It looks very appealing to young and old. Happy Birthday Small Man.This si the sort of recipe that everyone needs for family birthdays. thanks Celia.


    • on September 7, 2014 at 8:20 am Celia @ Fig Jam and Lime Cordial

      Francesca, it slices into tall, majestic pieces.. :) We do like this recipe, hope you do too! xx


  4. on September 4, 2014 at 1:36 pm Madge

    Wow, very impressive cakes. Happy birthday to the multi talented small man.


    • on September 7, 2014 at 8:20 am Celia @ Fig Jam and Lime Cordial

      Thanks Madge. Hope all is ok – have been thinking about you all xx


  5. on September 4, 2014 at 2:30 pm EllaDee

    Lovely. It is my view that each and every birthday should be celebrated with at least a small piece of cake. Given your wonderful efforts, no problemo :)


    • on September 7, 2014 at 8:21 am Celia @ Fig Jam and Lime Cordial

      ED, we have eaten cake until it’s coming out of our ears! I think you’re right though – every birthday needs some sort of cake at least!


  6. on September 4, 2014 at 2:32 pm Food from Michelle's kitchen

    I think your caramel shards look very regal, the cake looks great too!


    • on September 7, 2014 at 8:21 am Celia @ Fig Jam and Lime Cordial

      Thank you! They’re a bit random, but they were fun to make. They all melted down after the first day though – the shards absorbed liquid from the frosting and turned into caramel sauce! :)


  7. on September 4, 2014 at 3:04 pm Lisa

    Oh my. Today happens to be my birthday. The husband has told me to leave it all to him, he is going to organise everything but I’m very tempted to send him a link to this post! I think our toddler might be getting a variant of your delicious looking chocolate slab cake for her day later this month! Yum :)


    • on September 7, 2014 at 8:22 am Celia @ Fig Jam and Lime Cordial

      Lisa, the slab cake is always a big hit at parties, not the least because it feeds a lot of people for minimal effort! :)


  8. on September 4, 2014 at 3:55 pm Selma's Table

    This is exactly the sort of birthday cake recipe that everyone should have up their sleeve. Looks like it really got put to good use this year Celia! Whenever I’ve watched chefs doing that spun sugar thing on the telly, I have to admit that the first thing I think is what an enormous mess some poor minion is going to have to deal with!! I’ve seen lots of cakes in the posh shops, decorated with shards which is the hot sugar poured onto an oiled tray and then snapped into jagged pieces when cold. Hope Little Man had a great day. Jakes is coming up shortly and I may give your recipe a whirl! Thanks Celia x


    • on September 7, 2014 at 8:23 am Celia @ Fig Jam and Lime Cordial

      Selma, he had a fabulous day, thank you! Hope Jake’s birthday is equally as fine! :)


  9. on September 4, 2014 at 5:18 pm hotlyspiced

    Spring always does seem to arrive with a lot of birthdays. Your cakes are gorgeous, Celia, and I love the toffee shards – they look so festive xx


    • on September 7, 2014 at 8:23 am Celia @ Fig Jam and Lime Cordial

      Charlie, they were so much fun to make. Tell Carl he needs to buy you a copper sugar pan for your next special occasion! xx


  10. on September 4, 2014 at 5:47 pm thecompletebook

    Happy birthday to everybody who is having a birthday and how lucky to be receiving one of your beautiful cakes Celia.
    Have a beautiful day.
    :-) Mandy xo


    • on September 7, 2014 at 8:23 am Celia @ Fig Jam and Lime Cordial

      Thanks love! Hope you’re having a great weekend, I’m just finally finding time to try and catch up on all my blog reading and comments!


  11. on September 4, 2014 at 5:50 pm Maureen | Orgasmic Chef

    All the cakes are beautiful, Celia. I’ve never been lucky with the shards but I can make that spinny toffee stuff by the truckload. We need to get together and share ideas.


    • on September 7, 2014 at 8:24 am Celia @ Fig Jam and Lime Cordial

      Darn it, I wish you were closer! I’d trade you sugar spinning lessons for chocolate tempering ones!


  12. on September 4, 2014 at 6:08 pm Rose

    Celia do you think there is enough chocolate in those cakes? ;) Yum!


    • on September 7, 2014 at 8:24 am Celia @ Fig Jam and Lime Cordial

      Hahaha…we DID go through a LOT of chocolate that week, Rose!


  13. on September 4, 2014 at 6:09 pm Anne Wheaton

    A slice of any of them please Celia. Why no photo of you attempting spun sugar?


    • on September 7, 2014 at 8:25 am Celia @ Fig Jam and Lime Cordial

      Anne, then I’d have had caramel stuck to the camera… ;-)


  14. on September 4, 2014 at 6:09 pm lambsearsandhoney

    Good grief Celia – what splendid efforts. Once again, I wish I lived next door to you.


    • on September 7, 2014 at 8:25 am Celia @ Fig Jam and Lime Cordial

      Every time you say that, I think, “ooh, now wouldn’t that be lovely..” :)


  15. on September 4, 2014 at 6:12 pm frugalfeeding

    You could spend your time doing worse things! I need to get baking more – haven’t had a proper cake for a while.


    • on September 7, 2014 at 8:25 am Celia @ Fig Jam and Lime Cordial

      I’ve baked two more since, and have two more to go on Monday! It’s a busy time of year!


  16. on September 4, 2014 at 7:04 pm Jane @ Shady Baker

    Seriously impressive cakes Celia…lucky family & friends x


    • on September 7, 2014 at 8:26 am Celia @ Fig Jam and Lime Cordial

      Thanks hon, they were fun to make!


  17. on September 4, 2014 at 8:14 pm Johanna GGG

    pretty chocolate cakes are perfect for birthdays. We have crazy birthday season around this time of year too but a lot of our birthdays are overseas


    • on September 7, 2014 at 8:26 am Celia @ Fig Jam and Lime Cordial

      Johanna, that makes it easier, I guess! Sometimes I bake anyway and send a “virtual” cake! :)


  18. on September 4, 2014 at 8:38 pm MamaD1xx4xy

    The caramel wings are beautiful. Everyone is lucky to have such delicious and beautiful cakes for their birthdays. It is our birthday season as well, hubby and youngest in September then oldest in October and middle in November.


    • on September 7, 2014 at 8:26 am Celia @ Fig Jam and Lime Cordial

      Gretchen, it’s a busy time of year, isn’t it? We’ve been flat out over here!


  19. on September 4, 2014 at 11:26 pm Karen

    Love your presentations just I’m sure everyone enjoyed the cakes.


    • on September 7, 2014 at 8:27 am Celia @ Fig Jam and Lime Cordial

      Karen, thank you! Cake decorating isn’t my forte, but they DO usually taste good!


      • on September 7, 2014 at 11:11 am Karen

        I think I must disagree with you…your cakes were lovely. I think your too modest. :)


  20. on September 5, 2014 at 12:55 am emmabarrett1508

    That cake looks absolutely stunning. The caramel wings are very impressive. Enjoy all of the birthday’s coming up. I have just posted my September IMK post and added a link to your blog. Take care. Emma xx


    • on September 7, 2014 at 8:27 am Celia @ Fig Jam and Lime Cordial

      Thanks for playing Emma! :)


  21. on September 5, 2014 at 2:49 am cupcakethegreat

    Wow my youngest has a birthday soon those cakes look like winners.


    • on September 7, 2014 at 8:27 am Celia @ Fig Jam and Lime Cordial

      Thank you! Hope you like the recipe!


  22. on September 5, 2014 at 6:10 am narf77

    Pinned, pleated and tucked and what a gorgeously simple recipe! This one is going in the oven today. Next step…how to make caramel without a gorgeous copper sugar pot eh? OH the harshness of the long distance overseas Taswegian! ;)


    • on September 7, 2014 at 8:28 am Celia @ Fig Jam and Lime Cordial

      Fran, I’m sure you could order one from someone and get them to send it to you. It’s not THAT far to Tassie.. ;-)


      • on September 7, 2014 at 11:03 am narf77

        It certainly feels like the outer Antipodes some days ;)


  23. on September 5, 2014 at 7:07 am The Life of Clare

    Your cakes are beautiful! I giggled when I read about you trying spun sugar, hope it all cleaned off easily.


    • on September 7, 2014 at 8:29 am Celia @ Fig Jam and Lime Cordial

      Clare, I had to take to my hair with scissors – made me think of you cutting your own hair… (have I remembered that right?) ;-)


  24. on September 5, 2014 at 4:38 pm theintolerantchef

    They sure look scrumptious Celia- Happy Birthday Small Man! The toffee can be a bit messy, and just be careful of the weather add it doesn’t work at all well on wet or humid days in my experience. Perhaps it’s just me though! :)


    • on September 7, 2014 at 8:29 am Celia @ Fig Jam and Lime Cordial

      Becca, the copper pot seems to make good hard toffee even when it’s raining. I have no idea how!


  25. on September 5, 2014 at 5:17 pm Jody

    Those cakes look fantastic. Small man’s is a perfect looking celebration cake. Had a laugh about the spun sugar. How did you get it all off?:)


    • on September 7, 2014 at 8:30 am Celia @ Fig Jam and Lime Cordial

      Jody, with a scraper and I had to cut bits out of my hair with scissors. Lucky my hair is already so short! :)


  26. on September 5, 2014 at 10:09 pm GourmetGetaways (@GourmetGetaway)

    Gorgeous cake, or should I say, cakes!!! Love ’em, Celia!

    Julie
    Gourmet Getaways


    • on September 7, 2014 at 8:30 am Celia @ Fig Jam and Lime Cordial

      Thanks Julie! :)


  27. on September 6, 2014 at 7:43 am tableofcolors

    Love the cakes…we have been having a string of a birthdays as well! When I came here and I noticed your birthday post, it seemed like you had been reading my mind :)


    • on September 7, 2014 at 8:30 am Celia @ Fig Jam and Lime Cordial

      Snap! Look forward to reading your post Laila! Sorry I haven’t got there yet – it’s been frantic here!


  28. on September 6, 2014 at 1:15 pm Joanne T Ferguson (@mickeydownunder)

    G’day! Your cake is beautiful Celia and birthdays are my favorite to celebrate!
    Enjoy! Cheers! Joanne


    • on September 7, 2014 at 8:31 am Celia @ Fig Jam and Lime Cordial

      Thanks Joanne! Hope you’re having a great weekend! xx


  29. on September 8, 2014 at 2:22 pm ChgoJohn

    Wow, Celia! Those wings are the bomb! That first cake a gem, too. I’d be more than happy to see either one set before me on my birthday .. in January … the 24th … it’s a Saturday. :)


  30. on September 9, 2014 at 3:35 pm TIFFIN bite sized (@TIFFINbitesized)

    Birthdays always come in clusters don’t they? Our months are March and July. So many in each! I see that the cake liners are like the loaf liners – I’ve never used them before but once I get some, I won’t be able to live without them. Vile temptress!


  31. on September 11, 2014 at 4:24 am dianeskitchentable

    Those are beautiful cakes Celia! I really admire you’re handiwork with the caramel which is such a clever idea. With just 2 of us here I hardly bake since I don’t like freezing cakes and always wonder about just halving a recipe to make a little mini cake. I’m such an insecure baker though, I always wonder about timing – I guess I’ll just have to experiment…sort of like what it sounds like you did with the spun sugar! I imagine spun sugar could really keep your hairdo in place for quite a while.



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