Recipe Post N0.23- BakingBoutique's Summer Special *read below*

Hola a todos!

Firstly I'd like to say a big thank you to all your support and love down in the comments below over the past two posts.😊 I couldn't be more delighted. Just to justify myself, I'm currently going through a family crisis and to see your support and compliments in the comments are very touching.😘

Anyhow,onto BakingBoutique's first ever summer special post; 

The idea originated from my recipe post 2 yrs back on a "Bunting Cake." This went down as a real success and really showcased what my  blog is capable of, in terms of bigger projects. Therefore I wanted to incorporate that into my summer special. I hope for this to become a new tradition to BakingBoutique and go down just as well as the other traditions on BakingBoutique.  Without further ado, let's get to it.


I've determined after making that extravagant cake all those years ago, I want to bring back a similar kind of cake as my summer special, as well as replicate the wonderful cake exhibited at Meghan and Harry's Royal WeddingTherefore, I bring you Lemon and Elderflower Cake.

In order to concoct this, you'll need:

450g of unsalted butter, at room temp

340g of caster sugar

pinch of salt

4 unwaxed lemons, zest only

8 large free-range eggs (or 4 extra-large eggs)

300g of self-raising flour, sifted

20g of ground almonds

4tbsp of elderflower cordial

fresh flowers to decorate

fresh fruit to decorate

For the drizzle:

100ml of elderflower cordial

1 unwaxed lemon, juice only

For the buttercream:
 250g of unsalted butter,at room temp

500g of icing sugar, sifted

75ml of double cream.

4tbsp of elderflower cordial

Method(brace yourselves😆):

First and foremost, pre-heat the oven to 200℃/180℃/Gas Mark 6. Grease and line THREE 20cm/8inch loose-bottomed round cake tins with baking paper.

Place the butter,sugar,salt and lemon zest into a sizable mixing bowl, preferably a free-standing mixer but a handheld one is also fine. Beat this until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour occasionally to prevent the mix from curdling.

Subsequent to this, fold in the remaining flour,ground almonds and afterwards the elderflower cordial. Divide the mix equally among three tins and bake for 20-25 minutes until risen, and golden. 

*note: to test the cakes are baked, insert a cocktail stick or a skewer into the centre;if the stick comes out clean, the cakes are complete.

Transfer the tins to a wire rack, using a cocktail stick or a small skewer to prick holes all over the surface of the sponges. Stir together the elderflower cordial and lemon juice and spoon over the sponges. Leave to soak and cool in the tins for 30 minutes,then turn out and leave to cool completely.


Meanwhile, to make the buttercream,beat butter in a free-standing mixer or handheld until soft. Gradually beat in the icing sugar until pale and fluffy,then beat in the cream and elderflower cordial.
*take care not to over-beat the mixture as it can split).

Put a spoonful of buttercream onto a cake stand or serving plate. Lay one of the sponges on top. Spread the sponge with a little of the buttercream then lay a second sponge on top.

Repeat the layering process then spoon the remaining buttercream  on top of the cake. Use a palette knife. Finally turn the cake whilst holding a palette down the side to scrape away some of the buttercream so the sponge is visible underneath. Decorate with fruit and fresh flowers and serve.

Photoshoot:

 

 

Elderflower drizzle

   

For the buttercream icing↡↡

 

The "ROYAL" Cake:

 

 

       

 


Before you go...

Check out my last post here:

Recipe Post N0.22- Walnut Scones*warning for nut allergies*

Song of the month: Bazzi-Beautiful feat Camila Cabello

RIP Aretha Franklin👏

Favourite book(featured in the cake's photoshoot😆)

Orangeboy by Patrice Lawrence

That's it from me!

#sweetreats xx

Recipe Post N0.22- Walnut Scones*warning for nut allergies*

Hola chicos and chicas!

Firstly, I'd like to dedicate a massive thank you  for your endorsement and extremely positive feedback on my last

post(I'll leave a link at the end). 

Your kind words have really given me a confidence boost, especially as I've been wavy in consistency  over the past month. 

Anyhow, a new month has arrived, the last month of Summer in other words and so what I plan to do is make the most of life(I would say the most of summer but I feel England has had

their FAIR share of Summer this year and I'm certainly not wishing for more).

Moving onto this week's recipe, I'm still rather obsessed with baking healthily and so I bring you a light, nutty tasty teatime treat which is super easy to make at home and cater for everyone(except for those with nut allergies)

In order to concoct these delectable, walnutty scones, you'll need:

225g of self-raising flour( I substituting it for spelt flour to be extra healthy)

1 tsp of baking powder

50g of cubed butter

50g of walnuts,finely chopped

125/150ml of whole milk

1 egg,beaten

Method:

First and foremost, pre-heat the oven to 220℃/200℃ fan/Gas Mark 7. Lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl.

Add the butter and rub together with your fingertips until the mix resembles fine breadcrumbs. 

Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then top onto your work surface and squash together to form a ball.

*Try not to work the dough TOO much or the scones will be heavy.

Flatten the dough a little with your hand to make a disc roughly 3cm thick then use a sharp knife to cut into six triangles.

Transfer the triangular scones to a baking sheet,brush with a little beaten egg and then place a walnut half on each scone. 

Bake this for 15 minutes or until golden and puffed before transferring this to a wire rack to cool. Serve as desired, however the recipe suggested serve the scones with soft goat's cheese and fig jam.

Snapshots

 

 

 

 


Before you go...

Check out my last post here→Raspberry and Coconut Macaroon Tarts

Happy 37th birthday, Meghan a.k.a Rachel!!🎉🎊🎆

Book of the month: Northern Lights - I understand many people rave about this book and now I understand why

    

I finished it....at last. It's been a year or more since I read the first book in the series😅

               

Youtuber of the month: Summerxo

She's given me so many tips in terms of making that money this Summer🤑💸💰💰

Once again, thanks so much for watching today's post and I'll try to update this page as often as possible. For any enquiries or

general questions, you can contact me through the comments of my Google+ profile or through this email: chcocolatecupcakes@gmail.co

I'm out! Peace! ✌

#sweetreats xx