• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • twigg studios

    a british baking blog

    • Home
    • BLOG
    • WORKSHOPS
      • One to one
    • SHOP
    • PORTFOLIO
    • Contact
    • hire me
    • ABOUT ME
    • NEWSLETTER
    August 29, 2014

    my last days of summer cake with seasonal fruit and mini baked doughnuts

    Uncategorized

    i wanted to make a cake to mark the end of summer as it is feeling more like Autumn every day.
    there are leaves on the ground and the evenings are drawing in.
    i used blackberry and apple for onr layer and peach and blueberries for the other.

    i made a genoese sponge as i like it for tiered cakes, this recipe can be made in four 11 inch tins or 2 9 inch and two 11 inch like i did. (i love a tiered cake)

    recipe for genoese sponge
    8 eggs
    250g caster sugar (1 and 1/4 cups)
    1 tbsp vanilla extract
    250g plain flour (2 cups)
    pinch of salt
    120g butter melted (9 tbsp)
    preheat the oven to 180c 350f
    line the bottom of the tins, two 11 inch and two 9 inch
    add water to a pan and start to boil, place a large bowl over the top and add the eggs, sugar and vanilla, whisk using an electric hand held mixer until the mixture becomes pale and frothy, continue mixing off the heat until the mixture becomes thick and leaves a trail with the whisk is lifted up.
     
    sift in the flour and salt and gently fold in, then finally pour in the melted butter and gently fold that in,
    pour into the tins then bake for 30/35 minutes
    let cool in tin for 10 minutes then remove and let cool completely.
    for frosting
    300ml 1 and 1/4 cups double cream
    50g 1/2 cup icing sugar
    175g 1/2 cup cream cheese
    whip the double cream and icing sugar until thick then add the cream cheese
    level the sponges it they have risen unevenly then start building the cake.
     i added some frosting then added sliced peaches and blueberries to the bottom layer, then i covered the cake in frosting using a pallet knife, then i inserted a dowel so the top sponges didnt squash the bottoms ones.
    the top cake i added apple sauce and blackberries and some more cream and covered the cake with the rest of the frosting.
    mini doughnuts
    1/2 cup 110g caster sugar
    1/2 cup 110g butter
    1 cup125g self raising flour
    1 tsp vanilla extract
    1/4 cup 4 tbsp sour cream
    2 eggs
    preheat the oven to 180c 350f
    cream together the butter and sugar until soft then add the eggs one at a time, next add the vanilla and sour cream, then sift in the flour and fold in.
    i got my mini silicone doughnut mould from eBay.
    pipe in the batter 3/4 full and bake for 8 to 10 minutes then pop out and let cool.
    this mixture was enough for four batches.
    add half a cup of powdered sugar (50g) each in to three bowls then add a few drops of water and some food colouring and stir, then dip each doughnut in, leave to harden then press on to the bottom tier of the cake, finish with apple chips, blackberries and blueberries,

    to make the apple chips i sliced an apple thinly with a mandolin then baked them in the oven at 110c for 45 minutes then flipped over and baked the other side for 40 minutes.
    i cut then in half and placed them around the cake.

    sew chatty
    not just a housewife
    graphics fairy
    sew can do
    the girl creative
    c.r.a.f.t 
    craft-o-manic
    the gunny sack
    sumo sweet stuff
    lines across my face
    making the world cuter
    alderberry hill serendipity and spice home maker on a dime mod vintage life i should be mopping the floor flour me with love

     knick of time 

    tipjunkie
     creative itch
    my uncommon slice of suburbia
    coastal charm
    home stories a to z
    elizabeth and co
    uncommon adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions memories by the mile the scoop homework
    someday crafts
    trendy tree house
    primp
    free pretty things for you
    ginger snap crafts
    creations by kara
    my repurposed life
    the shady porch
    sew much ado diy dreamer jaqs studio crafty scrappy happy raegun ramblings southern lovely restore interiors savvy southern style faded charm adorned from above green willow pond
    the ny melrose family i gotta create 52 mantels embracing change the artsy girl connection beyond the picket fence
    the shabby creek cottage house of hepworths
    momnivores dilemma creative juice
    from my front porch to yours
    36th avenue
    the vintage farm house lovenotes by lauren the treasurista live laugh rowe delightful order redfly creations manditory mooch
    my romantic home
    not so functional housewife
    blissful and domestic
    the shabby nest
    finding fabulous
    bacon time with the hungry monster liz marie blog
    live laugh love craft
    a little knick knack
    a shabby art boutique jennifer rizzo french country cottage
    inspiration gallery cottage market the answer is chocolate
    serenity you family ever after
    be different act normal
    funky junk interiors
    tatertots and jello
    i cant stop crafting jolly jane polkadot pretties too much time on my hands its overflowing create and inspire
    cherished treasures sunday best my 1929 charmer
    nifty thrifty things
    flamingo toes
    petite hermine
    under the table dreaming i heart nap time
    silver pennies suburbs mama

    You might also like

    • the stationery series part 4 make your own stickers

    • diy aged labels

    • lily vanillis beetroot cake with blackberry honey creme fraiche

    SIGN UP TO GET MY NEWSLETTER

    Reader Interactions

    OLDER
    NEWER

    2 Comments

    1. Michele says

      September 2, 2014 at 8:57 am

      That is one gorgeous-looking cake! I love the donuts on the sides. Sounds amazing!

    2. Ginger Bergemann says

      September 8, 2014 at 6:34 pm

      Just lovely! Thanks for linking up at Gingerly Made!

    Primary Sidebar

    Hi there, I'm Aimee

    A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

    LOOKING FOR SOMETHING?

    Sign up for my free visual storytelling guide

    Categories

    • baking (69)
    • cake (25)
    • dinner (12)
    • pasta (10)
    • photography (1)
    • recipe (172)
    • sweet (44)
    • tips (6)
    • Travel (6)
    • Uncategorized (827)

    On the cover of Where woman cook

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • A weekend at The lost music hall with Unique homestays
    • Beetroot rose tart
    • Chimney cakes Kürtöskalács
    • Gingerbread choux bun wreath
    • Brown butter gingerbread and edible cookie box

    Instagram Slider

    • I scrolled back and realised I hadn’t shared my frankendessert from the other week. A science experiment really, A cheesecake baked inside a pavlova. I wanted to see if it was possible Turns out it is, but I need to work out a few creases. Apparently it’s world baking day, I had no idea until a moment ago. There are so many different days for things it’s hard to keep up . Though to be honest, I wasn’t actually sure what day of the week it was until a moment ago either. I thought it was Wednesday . I didn’t
    • Back in March we had a little weekend escape with @uniquehomestays We stayed at “the lost music hall” hidden in the south hams valley in Devon. Forgotten for years it had been reclaimed by nature, before being lovingly restored. The music room, complete with its very own Piano takes up the whole of the bottom floor. The house was enormous, I felt quite tiny wondering around it. The place was absolutely beautiful. Oak parquet floors and panelled walls gleam from the sun coming through the large windrows. You know I love a kitchen, what do you think of this one?
    • Pablo waiting for his cheese dog biscuits. My brothers dog Ralph came to stay over Easter, so on Sunday we made dog biscuits together. I couldn’t get a photo of them both together as they were moving around too much I thought it might end up in disaster but it was really fun. The recipe I used was from @theartoftreat beautiful treat book. it is full of really fun recipes for dogs. I have been wanting to bake from it since Natalia kindly sent me a copy. I highly recommend it, These biscuits were a big hit with them and
    • I have not baked a cake since Christmas, it seems very unlike me. I used to make lots of cakes. I thought you might miss seeing them so here’s one of my favourites I made with @her_dark_materials a while ago. I loved how pretty it was with the wild strawberries from her garden. Ros shared her photo of it again the other day and I thought I would do the same. I really fancy baking one, especially now British strawberries are coming into season. It will probably be something smaller though as it’s just the two of us. I have
    • Making some pasta and had to take a moment to appreciate these beautiful eggs. I love all the different colour shells. The sun is out today and it’s wonderful, it really feels like spring. I hope you are having a wonderful week. #eggs #seasonalsimplicity #flatlaystyle #still_life_gallery #hautecuisines #foodfluffer #foodphotography #onvtable #f52grams #bonappetit
    • An old favourite from last year at @her_dark_materials house. I can’t wait to go and visit again. Ros has the most beautiful garden full of borage. It’s always a joy to cook with it. I love it’s pretty shape and colour. I haven’t baked or photographed much recently so I have nothing new to share. I had planned to make a carrot cake but the time seemed to disappear. I feel a bit lost at the moment and don’t know what to share on here. I have enjoyed experimenting with video, but I feel confused what part of a recipe
    • An old photo from a trip to puglia a few years ago. I’m sharing it again today as I had a dream about it last night. In it I was there eating Taralli. Those little crackers are so addictive, have you tried them? Most of my dreams involve food I have eaten or want to eat. My jaw hit the floor when walked into this place. I especially loved this corner. that beautiful sink and the curved ceilings!. I have a bit of a soft spot for kitchens and I thought you might enjoy seeing it as well. This kitchen
    • The last slice. Lemon meringue cheesecake recipe. Base 200g digestive biscuits (or any you like) 75g butter, plus a little for the tin Cheesecake layer 250g mascarpone 200g cream cheese 90g double cream 2 eggs 2 yolks (save egg whites for meringue in a clean bowl) 80g caster sugar Zest of 1 lemon 1 tsp Vanilla bean paste Curd Topping Juice of 2 lemons Zest of one 1 whole egg 1 yolk 65g caster sugar 45g butter Pinch of salt Meringue (approx) 60 egg white 120 g caster sugar Line a 20cm springform cake tin Preheat the oven to 180c
    • Elderflower season. I love their heady musky scent. I always look forward to this time of year. I went out and picked a basket of them yesterday and I have been baking with them today. I was inspired to take some quick photos of them in the basket. There are so many things that you can do make them. I will share the recipe of what I made soon. I did a video for it, but it takes me forever to edit as my computer is so slow I hope that you will have a lovely weekend. #elderflowers #basketbythedoor #edibleflowers
    • I have been eating as much wild garlic as I can while the season lasts. It’s such a yummy addition to most of the meals I have been making. I just chop a handful up and add it in. I need to go back and visit this spot with my camera and get another photo as it’s in flower now and looks really beautiful. I usually love to make a pie with it, so that’s my next plan. The flavour gets less intense once it has flowered so you might find you need to add more. I collected a big
    • Hope you had an ‘egg’cellent weekend. sorry I couldn’t help myself. It’s a bank holiday here in the U.K. so I spent the afternoon at the beach with my brothers and our dogs. I’m exhausted now, it must be the sea air. I hope your week has started well. I thought I would dig this old photo out from a few years ago when I was in Australia with @georgie_dolling and @joefilshie #easter #still_life_nature #still_life_gallery #seasonalsimplicity #chasinglight #eggs #lifeandthyme #verilymoment #springtime #naturephotography
    • British Strawberries, Toile de Jouy and a funky plate I found for £2.50 in a charity shop. The beginnings of a vin santo and strawberry parfait/tiramisu number. I hope your week is going well. #strawberries #seasonalsimplicity #flatlatfood #toiledejouy #hauecuisines #foodfluffer
    • I haven’t made Ukrainian paska bread before, but I have seen it shared at Easter time each year and thought how delicious it looked. Often it is made in tall deep tins, but I don’t have any tins like that. I saw some smaller braided ones online, so I decided to give that a go. My attempt reminds me of a basket. The dough is similar to a broiche and is made with milk, eggs, butter and sugar. This loaf is flavoured with orange and sultanas that I soaked in the orange juice. It smelt so wonderful baking in the
    • Leek and potato Galette experiment for dinner the other day. I wasn’t really sure how this would pan out, but it was a yummy one. It was prettier in my imagination than in real life though. It was a nutty walnut pastry (I need to work on that as my recipe is better baked in a tin as it’s really short and crumbly) with a layer of cheesy béchamel sauce. then I cooked the leeks in some sage butter, and sautéed the thinly sliced potato with some leek and garlic and arranged them on top like a flowers. then baked
    • I hope you are having a relaxing weekend. This photo from a few weeks ago sums up my Sunday mood. Lounging around eating yummy things. I spent yesterday making a new recipe video, I will share it tomorrow. It involves roasted strawberries and creme fraiche. I’m quite excited about it, it feels a bit different to my other videos. I must admit that I am enjoying learning something new. I steered clear of video for so long. I still have so much to learn but it’s nice to try new things, even if posting it here is like posting into
    • Have you been busy in the kitchen making any Easter themed bakes? I wish I had chance to make some more delicious breads like this Ukrainian paska bread and some more flowery hot cross buns (swipe to see them), but I have been dog sitting this weekend. I did get to enjoy a shop bought hot cross bun for good Friday yesterday though. It’s been so lovely to see all your flowery hot cross buns. I had wanted to attempt baking some other European Easter breads on the lead up to Easter, there are so many. l wanted to try
    • Sharing an old photo from a few years ago in Provence, because I like it. Such fond memories of that week. That floor was crying out to be photographed. I love anything lemon flavoured, it’s such a delicious fruit. It’s one of my favourite things to bake with. Citrus season is so colourful, I’m sad it’s almost coming to an end. What is your favourite citrus fruit? I have a few beautiful Sicilian lemons at the moment, I’m going to use them to remake the cheesecake to check my recipe. The last one got demolished so quickly. I hope you
    • Elderflowers infusing in milk from my last recipe. I had originally planned to make a panna cotta with it, but then changed my mind and did the clafoutis. A few of you asked questions about what you can do with elderflowers so here are some suggestions. You can make a cordial or syrup, this is the most popular thing to make. It’s really easy, you will find lots of recipes for it online. The cordial can be used in so many things. It would be hard to list them all but here are a few. To flavour cakes, frostings, bakes.
    • I baked this lemon meringue topped mascarpone cheesecake at the weekend, and I have to say it was so delicious, I ate quite a few slices. It was so light and airy and the tartness of the lemon curd on the top went so well with the creamy mascarpone cheesecake layer. I can’t wait to share the recipe, but I will make it again just to check that I have the quantities and timings right. It’s a baked cheesecake, but a really easy one, baked at a low temperature. I thought I would try a different shot than usual, it
    • An old shot from this time a few years ago. I’m so excited that the warm spring sunshine is back, as in the evening the light is so beautiful. It makes the most mundane of things like this amaretto biscotti dough look magical. I find that I am exhausted by the time it’s shining perfectly on the table recently though. Hopefully I will have the opportunity to create with it soon as I love harsh light. Pablo has got into the habit of waking me up at a silly time in the morning. By the evening I feel like I
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    LOOKING FOR SOMETHING?

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • A weekend at The lost music hall with Unique homestays
    • Beetroot rose tart
    • Chimney cakes Kürtöskalács
    • Gingerbread choux bun wreath
    • Brown butter gingerbread and edible cookie box

    HELP

    • HOME
    • ABOUT ME
    • CONTACT ME
    Get in the know.
    Sign up with your email address to receive news and updates.
    As a welcome you will receive my presentation on visual storytelling
    Thank you for subscribing!

    INFO

    • E-mail Me

    twigg studios © 2022 - DESIGNED BY HERPARK STUDIO