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a wee celebration cake


Whenever there is a celebration I always feel obliged to make a cake. Regardless of how hectic life is, whether or not we have anything in our cupboards, and even if I have a million other things to cook, I always feel it is a must. This morning we are celebrating thisAnd we are eating this!

It explains the absences, white lies, and sudden increase in sugar bought. I truly hope you enjoy the series as much as we all enjoyed filming it. I had the complete honour to spend time with a hilarious and talented crew, and some pretty amazing bakers too. All very surreal, all very amusing. Its has been pretty busy around here lately, but in true form there is a cake and a recipe below.

Watch me making a fool of myself from the Wednesday 5th August, on BBC1.

PS Thanks to Willow and Ruby for posing so angelically – even if they were in hysterics having just found out the news!



Notes: You can add a layer of bramble (or blackberry) jam alongside the chocolate buttercream for and extra kick. Also you can have two layers of chocolate cake if you would prefer – simply half the brown sugar cake quantities and double the chocolate ones instead.

For the brown sugar cakes:

250g light brown sugar, or half dark muscavado and half caster

250g unsalted butter, softened

4 eggs

250g self raising flour

1 tsp vanilla bean paste

2 tbsp whole milk

For the chocolate cake:

125g caster sugar

125g unsalted butter, softened

2 eggs

115g self raising flour

4 tbsp cocoa

2-3 tbsp milk

1/4 tsp salt

For the chocolate buttercream:

125g unsalted butter, softened

100g plain chocolate, 54% or above

4 tbsp cocoa

2 tbsp whole milk

1 tsp espresso powder

200-250g icing sugar

For the vanilla buttercream:

125g unsalted butter, softened

200-250g icing sugar

1 tsp vanilla bean paste

2 tbsp whole milk

To decorate:

50g dark chocolate

100g brambles (or blackberries)

a mixture of pansies, borage or any other purple edible flower (optional)

To make the cakes follow the same method for both. Cream the butter and sugar until light and fluffy before adding the eggs and a little flour. Mix to combine then add the remaining ingredients by folding the mixture gently until smooth. Pour the brown sugar cake batter into two greased and lined 6″ cakes tins. Pour the chocolate cake batter into one greased and lined 6″ cake tin. Bake all three at 180C for around 30 minutes or until a skewer comes out clean for all of them. Set aside to cool.

For the butter creams begin with the chocolate. Beat the butter in a free standing mixer until soft and light. Whilst this is happening melt the chocolate, cocoa, coffee and milk together until smooth. Allow to cool a little. Add the icing sugar to the butter and beat again – salting very slowly to avoid and explosion! You can wrap a tea towel around the mixer to prevent any sugary clouds. Once combined beat on a high speed until ice white in colour. Using a spatula add the chocolate mix and stir until fully incorporated. Repeat the same method for the vanilla buttercream i.e. mixing until ice white but adding the vanilla and milk alongside the icing sugar.

To assemble pipe a little chocolate icing on the bottom of your presentation plate and place a brown sugar cake on top. If your cake have peaked or dome at all cut the tops off to create a flat surface. Pipe an even layer of chocolate butter cream on top, making sure you don’t go over the edges. Add the chocolate cake and repeat. Finish with the second brown sugar cake. Keep any excess icing in the fridge and use to top cupcakes, brownies or anything else needing a good bit of chocolate frosting! Crumb coat the cake by covering the top and sides with a thin layer of vanilla buttercream, making sure everything is frosted. Stick in the freezer for 15-20 minutes or until hard. Add the remaining buttercream and cover again, but this time until everything is hidden and you have a nice white finish. Top with chocolate, berries and flowers.




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  • James Barry - wow, this looks incredible!!! i seen it featured on the mail online. I hope it features on GBBO. I am routing for you all the way! Do it for the youngens xReplyCancel

  • Aimee @twiggstudios - What a beautiful cake I love the photos xxReplyCancel

    • Flora - Thank you Aimee! Your website is gorgeous. Love the use of wild fruits!ReplyCancel

  • Melanie - Wow Flora! What beautiful photos. I didn’t get a chance to read through the recipe but I couldn’t help but leave a little comment to let you know how much I admire your photography (and baking!) skills. With love, from Dubai!ReplyCancel

    • Flora - Thank you! And hello to Dubai – how exciting!!ReplyCancel

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