Thanks for checking out this section of Gleeful Grandiva. It seems everyone is into the foodie thing these days so I thought I’d jump on the bandwagon here at YUM!
I do not consider myself a serious cook. I am however a serious eater.
From time to time I will post favourite recipes here as well as links to awesome food sites, unusual ideas and foodie reviews.
I have kind of become the cake maker of the family. I’ve made all the birthday cakes for the three-year-old goddess and this year made a cake for the two-year-old and my 85-year-old Mum. Keep reading for the recipe for Super Yummy White Chocolate Mud Cake, which is what I made for Mum.
I didn’t make Hubby’s this year as we celebrated in a restaurant and I was too embarrassed at my very home-made style to show it off in public. Having said that I’m bravely and insanely sharing these pictures with you and the web world (as opposed to the maybe 15 people who would have been in the restaurant and seen Hubby’s cake).
These are some of my favourites over the last few years.
This one for Goddess’s first birthday. Upsy Daisy turned out nearly as big as the birthday girl. We had leftover cake in the freezer for months! Clearly, I didn’t follow a plan or recipe, just had the little doll sitting on the kitchen bench to inspire me.
This was for her second birthday. I found a template for Dorothy the Dinosaur somewhere in the days before thinking about blogs and linking, so I can’t remember where. At least this time the cake was a more reasonable size.
This year I tried my hand at a rainbow cake. It was a big hit. The decorating idea came from www.cakesdecorationsideas.com. For an easy and yummy rainbow cake recipe click here.
Tiniest Goddess is crazy about ducks. I used a recipe from a very old Women’s Weekly cake cookbook. There are so many cool cakes, many of which I made for our sons when they were young. Do any of you still have one of those books?
SUPER YUMMY WHITE CHOCOLATE MUD CAKE
200g white chocolate melts or block cut into pieces
200ml hot water
1 ½ cups castor sugar
1 ¾ cups plain flour
1 cup SR flour
2 eggs, lightly beaten
1 tsp vanilla essence
100 g white chocolate melts or block cut into pieces
¼ cup cream
250g cream cheese
¼ cup lemon butter flavoured spread
Preheat oven to 180 degrees C. Grease and line base and sides of a 22 cm round cake tin.
Place chocolate, butter, water and sugar into a saucepan and stir over medium heat until the sugar is dissolved.
Sift flours together. Add cooled chocolate mixture, eggs and vanilla and mix until well combined and smooth.
Bake for 1 – 1 ¼ hours or until cooked through.
Cool in tin for 20 minutes before turning onto wire rack to cool completely.
FOR THE ICING
Stir the chocolate and cream in a saucepan over low heat until chocolate has melted.
Beat the cream cheese with an electric mixer until light. Add the chocolate/cream and mix until smooth. Cool until mixture is thick enough to spread over cake.
Drop spoonfuls of lemon butter onto icing and make swirls using a flat bladed knife.
Wishing you plenty of sweet things and a gleeful week, Tamuria