|My trial giant cupcake|
Since starting the Back Of Beyond baking business in February I have hardly had a cake free week. I'm not complaining, far from it, but the cake tin in the Back Of Beyond barn only ever gets over bakes or trimmings these days. I feel a bit guilty as Master Vander-Cave is a big cake fan and so far he hasn't complained about the lack of family favourites but I think I will have to rectify the situation soon. Otherwise I can see myself having a mutiny on my hands! The other aspect of baking that is suffering is the experimentation and exploring other recipe books. I find I am experimenting with fondant techniques rather than the cakes underneath. The creative urges are being sated by this but unless you are a fellow fondant fiddler, probably very boring to hear about.
In the last three months I have only experimented with two new recipes, both of which are chocolate, and both of which were for other people. The first cake was an order for a giant chocolate cupcake requested by one of my best customers. Prior to this order I had only tried out my giant cupcake tin once and only as a vanilla sponge. Thankfully the trusty Google search came up trumps with a lovely moist chocolate cake by the very talented Victoria at Victorious cupcakes. I wasn't quite brave enough to make the cake for the order without a trial which is silly because Victoria does know her stuff. I baked a trial cake for one of my gorgeous girlfriends and her equally gorgeous babies who came to visit us in the back of beyond. It was a resounding success with all saying how scrummy and light it was. My customer was just as happy with her giant cupcake and another success for Back of Beyond Baking.
Victorious giant chocolate cupcake
500g plain flour
300g golden caster sugar
125g Light muscovado sugar
60g cocoa powder
2.5 teaspoons of baking powder
1 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
Small tub of sour cream (150ml)
1.5 Tablespoon of vanilla extract
220g of unsalted butter, melted and cooled
150ml of corn oil
375ml of chilled water
Preheat the oven to 160°C. Grease your tin/mould. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.
In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water.
Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tin/mould. Bake the cakes for about an hour, or until a cake-tester comes out clean.
Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.