Well 2016 is over and what it year it turned out to be but rather than dwelling on that I’m going to take a look back at some of the cakes I baked this year.
This cake was hands down my favourite of 2016: three layers of chocolate sponge filled with fresh cream, whole fresh raspberries and covered in a raspberry swiss meringue buttercream. I entered this cake into a charity bake off before I left my previous job and I’m still amazed that it won as the competition was fierce. I’ve been meaning to share the recipe for quite some time so keep your eyes peeled over the coming months.
My birthday cake was another favourite this year. Four thin layers of chocolate cake with Nutella buttercream, a chocolate ganache drip and whole Ferrero Roche to finish. This cake was inspired by a Home Bakery creation Stacey from Expat Makeup Addict has shared on her Instagram and Snapchat and I’d call it a success as it was also my most popular Instagram post of 2016.
More chocolate and more raspberries. This was a four layer red velvet sponge cake with whipped cream and marshmallow fluff filling and fresh whole raspberries. It was covered in a chocolate ganache icing and finished with fresh raspberries. This was hugely popular when I took it into the office and again, this is another recipe I have to share this year.
My alternative Christmas cake is one of the nicest cakes I’ve made this year. The sponge and drizzle are absolutely delicious together and the buttercream really makes it something special. You can find the recipe here.
The cake I made at the Fondant Fox electro floral class went down a treat with my new colleagues – there’s nothing like cake to buy people’s friendship! – and it’s one of my favourites too. It really encouraged me to push myself with creativity. You can read more about the class here.
I attempted healthy baking this year. This hazelnut cake make with spelt flour and hazelnuts and topped with blueberries was a surprising success and has inspired me to do some more healthy baking. You can find the recipe here.
I love lemon cake and whilst this might not look like much of a showstopper it tastes incredible. The mascarpone and lemon curd filling is good enough to eat on it’s own. You can find the recipe here.
I made my first ever three tiered cake at the Juliet Sear masterclass earlier this year. It was such a great day and I learned a lot. The cake was entirely gluten free and was a roaring success with friends and colleagues over the days that followed. You can read more about the class here.
Banoffee cupcakes became my go-to cupcake recipe in 2016 and they were loved by everyone who tried them. If you’d like to give them a go you can find the recipe here.
I baked this three layer lemon and raspberry cake for a Macmillan bake sale at my new job and it went down a treat. I candied the lemons myself and decorated with freeze dried raspberries for a pop of colour. The cake itself was filled with buttercream, homemade lemon curd and halved fresh raspberries.
I definitely feel like I made progress in my cake baking and decorating in 2016. I was more creative and ambitious than I’d ever been before with my baking and I feel like it paid off. You can really tell a difference in the cakes I made pre-classes and post – my buttercream is smoother and more precise and I’ve found my decorating style. I thoroughly enjoy making cakes and decorating them and I’m looking forward to sharing new ideas and recipes this year.