I made this cake for my beautiful cousin Hannah’s wedding yesterday. The only criteria she gave me was a pastel colour scheme and given that they are a young couple I decided to have fun with it and opted for this Cath Kidston inspired design – a breakaway from the traditional wedding cake!
The couple are real bird-lovers and so I had these little lovebird cake toppers made by Diana Parkhouse. (visit her Etsy shop here
) They are made out of porcelain clay so are a lovely little personalised gift to keep after all of the cake has been eaten up!
I made this cake for a peanut-butter-loving friend’s birthday the other week. It went down an absolute treat and people have been asking me for the recipe ever since. Thankfully I’ve finally got around to typing it up so I hope you all enjoy it! It’s incredibly easy to make. If you able to, I advise puréeing the bananas rather than mashing them as it results in a lighter more even sponge.
200g light brown soft sugar
200g unsalted butter, softened
½ tsp vanilla bean paste
3 large eggs, lightly beaten
200g self-raising flour
2 large ripe bananas
for the buttercream
75g unsalted butter, softened
75g smooth peanut butter
150g icing sugar
1/2 tsp vanilla bean extract
- Preheat the oven to Fan 170°C and grease and line your cake tin. I used a 22cm heart-shaped tin from Squires which is available here.
- Blitz the bananas in a food processor to a purée and set aside. (Alternatively you could do this by hand with a fork)
- In a mixer fitted with a paddle attachment, cream together the sugar, butter and vanilla bean paste for about 5 minutes until pale and fluffy.
- Slowly add the eggs and keep mixing until they are all incorporated.
- Gently fold through the flour and finally fold through the banana purée.
- Pour the batter into the prepared tin and place in the preheated oven.
- The baking time will vary depending on the size of tin. I baked the one pictured for 50 minutes in a 22cm heart-shaped tin.
- Once the cake is lightly brown, well risen and a skewer inserted into the middle comes out clean, remove it from the oven and place on a cooling rack.
- Leave to cool for 10 minutes before removing the cake from the tin and placing back on the cooling rack to cool completely.
- Meanwhile, make the buttercream by creaming together the butter, peanut butter, icing sugar and vanilla until pale and fluffy. Gradually add the milk and continue to beat until the buttercream is nice and soft.
- Once the cake has cooled, slice it in half horizontally. Spread half of the buttercream on the bottom half before replacing the top and spreading with the remaining buttercream.
Hope everyone enjoyed the Jubilee Bank holiday! We finally moved all of our furniture into our new (and now newly decorated!) home last week and so have been busy unpacking and getting things in order in preparation for Bank holiday weekend so that we could enjoy a housewarming with friends.
Amongst the madness I managed to throw a quick cake together for the Times Jubilee Cake Competition and here it is…