S’more Rocky Road Bundt Cake #BundtBakers

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To all my fellow #Bundt bakers, I’m so sorry about this month’s theme, I can’t believe how difficult it was trying to figure out an idea for this month’s challenge. All I kept thinking in the weeks leading up to baking day is what other, easy and fun themes I could have chosen. Next time it’ll be better, I promise.

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So what’s this month’s #BundtBakers theme, Rocky Road!! Such a tricky theme when trying to be creative and original.

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I love Rocky Road, clusters of chocolate, marshmallow and dried fruits, nuts, crushed biscuits, or even turkish delight if you live down under.

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I seriously could not think of what kind of bundt cake I wanted to create for the rocky road theme and started to doubt whether I’d make it to the month that I’m hosting! How bad would that have been?

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Alas, I persisted and came up with this glorious, sinful looking bundt. Introducing my S’more Rocky Road Bundt Cake!

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I adore everything about S’mores and love baking treats with the flavour profile. When the idea for this unravelled I struck me that S’mores and Rocky Road are practically made up of the same thing.

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Think about it, S’mores consist of marshmallow, biscuits and chocolate. Rocky Road consists of Marshmallow, chocolate, biscuit and fruits/nuts. The only difference is the addition of fruits/nuts and that the marshmallows for S’mores are lovely and toasty.

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Then it hit me, this would make the perfect bundt for this month’s theme. So what’s in my S’more Rocky Road Bundt Cake?!

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First let me talk about the cake. Moist, tender, deep molten brown verging on black and if that’s not enough then get this,  it’s vegan! Yes you read right, this cake is vegan. It contains no eggs, butter or milk. This is the perfect chocolate cake to cater for those of you on a vegan diet or a diary free diet. The whole cake put together though is not vegan as it has melted marshmallows on top, but don’t fret, I plan on making this cake again, next time with a vegan friendly topping.

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I can’t get over how moist this cake is, this is all down to a mixture of rapeseed oil and water. Yes, water. A whole load of water is added to the batter which when making this made me feel very nervous as the batter was very runny, however it baked up a dream and in a short amount of time too considering the liquid amount.

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Now we’ll move onto the toppings, and boy they are good! I made a simple dark chocolate glaze which shines like a chocolate sun. It oozes down the cake highlighting the toppings wonderfully. For the S’more element of this creation, I added some mini marshmallows which I toasted under the grill, this makes them seriously gooey and very hard to work with so be quick when adding these to the chocolate glaze. I sprayed my hands with oil to make applications easy, otherwise they’ll just stick to your hands and you’ll never be able to get the darn things off!

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Also for the S’more elements I pulverized some digestive biscuits and sprinkled these on top. Buttery, crunchy digestives give a nice light textural crunch. For more crunch and also for the Rocky Road element, I chopped up some honey roasted, salted peanuts and pressed these onto the cake and nestled them amongst the marshmallows. Sweet and salty, these balance things out nicely.

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Thinking back to whether I made the right choice for this month’s Rocky Road theme, I think I did make a good choice. Otherwise this decadent cake which incorporated two fabulous treats wouldn’t have been created. You can thank me when you’re munching on a slice!

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Now let’s check out what all the other brilliant #Bundt Bakers made for May’s theme of Rocky Road.

 

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.

Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

 

 

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Yields – One Bundt Cake

{cake}

      • 360 grams (3 cups) Plain flour
      • 400 grams (2 cups) Caster sugar
      • 2 teaspoon Bicarbonate of soda
      • 1 teaspoon Maldon sea salt
      • 70 grams (2/3 cup) Cocoa powder
      • 250 ml (1 cup) Rapeseed oil
      • 500 ml (2 cups) Water
      • 1 teaspoon Chocolate extract
      • 2 tablespoon Apple cider vinegar

{chocolate glaze}

      • 70 grams (1/2 cup) Dark chocolate chips
      • 2 tablespoon Unsalted butter at room temperature
      • 2 tablespoon Golden syrup
      • 1 tablespoon Hot water

{garnishes}

      • 1 medium bag Mini Marshmallow
      • 4 Digestive biscuits, blitzed to crumbs
      • Few handfuls honey roasted salted peanuts, roughly chopped

Method

{cake}

      1. Pre-heat the oven to 175C (350F) and grease a large bundt tin using cake release spray and set aside.
      2. In a large bowl whisk together the flour, sugar, bicarbonate of soda, salt and cocoa powder. Add the oil, water, chocolate extract and vinegar mixing until smooth.
      3. Pour into the cake tin and bang on the counter a few times to get rid of the air bubbles. Bake for 35-45 minutes or until a cake tester inserted into the deepest part comes out clean.
      4. Leave on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.

{glaze & garnishes }

      1. In a small heat-proof bowl add the choc chips, butter and golden syrup and set over a pan of simmering water stirring until the chocolate has melted. Remove from the bowl and stir in the hot water. Leave for 10 minutes to thicken.
      2. Pop the mini marshmallows onto a baking tray covered with parchment paper and place under the grill until toasted. Pour the glaze over the cake then place the toasted marshmallows on top. Sprinkle over some digestive biscuits then sprinkle over some peanuts.

Notes

* Recipe for the cake and glaze is adapted from Crunchy, Creamy, Sweet.

* This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Lemon Rosemary Madeleines

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Baking from a book is great fun especially if all the recipes are great. I lead a group of brilliant bakers who all love cake and currently we are baking from The Southern Cake Book – Southern Living. Each month we choose from 4 different recipes that are the book and on the 20th post our chosen recipes on our respective blogs.

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It’s a nice book but for me uninspiring. This recipe is the initial one that I wanted to bake but I nearly didn’t, for one reason, Self Raising White Cornmeal Mix. What is that? I didn’t want to bake anything else, strawberries aren’t in season yet for a strawberry themed cake, almonds didn’t take my fancy in this warm weather we’ve been having and a sheet cake felt a bit boring. So these Madeleine’s I just had to make.

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I googled this cormeal mix and came across a recipe for it, wonderful! It’s a simple mixture of plain flour, cornmeal, baking powder and salt. Staple pantry items.

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I set about making them and the process went smoothly. Fresh lemon zest and fresh rosemary gets incorporated into the batter. Once baked the madeleines get dipped in a runny lemon icing. They are a delight to eat, but not exciting. For me these fell flat. They are definitely best eaten the day they’ve been baked, so make these when you’ve got crowd.

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Despite halving the recipe whilst still keeping the lemon zest and rosemary quantities the same, the flavour lacked. If I had reduced these also then I fear these slightly crunchy yet soft madeleines would have been close to flavourless. Don’t get me wrong, you can taste the zesty sweet lemon and the rosemary leaves a tingly sensation in your mouth, these could have benefited from a teaspoon more of each.

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Tiny bites of lemon and rosemary scented madeleines are a perfect spring treat. Bake first thing and pack into a picnic and you’ll have happy campers all round.

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Now check out what the other Cake Slice Bakers baked this month.

 

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Yields – 2 Dozen Madeleines

Ingredients

{self-raising white cornmeal mix}

  • 110 grams (3/4 cup) Cornmeal
  • 3 tablespoons Plain flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Maldon sea salt

{madeleines}

  • 1 batch cornmeal mix
  • 30 grams (1/4 cup) Plain flour
  • 1 tablespoon Caster sugar
  • 185 ml (3/4 cup) Milk
  • 55 grams (1/4 cup) Unsalted butter, melted and cooled slightly
  • 1 Large egg, lightly whisked
  • 1 tablespoon Freshly grated lemon zest
  • 1 tablespoon Fresh rosemary, finely chopped

{icing}

  • 125 grams (1 cup) Icing sugar, sifted
  • Juice of 1 lemon
  • dash of water

Method

  1. Mix together all of the self-raising white cornmeal mix together, then add the flour and sugar and give a little mix.
  2. Add the milk, melted butter, egg, lemon zest and the rosemary then stir everything together. Cover with clingfilm and refrigerate for 30 minutes.
  3. Ten minutes before you take the batter out of the fridge pre-heat the oven to 180C (400F) and grease two madeleine tins.
  4. Spoon the batter into the tins, filling 2/3 full. Bake for 10-15 minutes or until lightly browned. Leave to cool on a wire rack whilst you prepare the icing.
  5. In a medium bowl add the icing sugar and lemon and stir to combine. Add enough water to make a runny icing then dip in the madeleines and place scallop side up on the wire rack to set.

Notes

* These are best eaten on the day they are made. They will last for up to two days stored in a cake tin with a tight-fitting lid.

* Recipe adapted from The Southern Cake Book – Southern Living.

 

Cinnamon Roll Quickbread #BreadBakers

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Holy yum!

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Yum is the key word I can think of to describe this bread. Oh and delicious and mouth-watering and addictive! Ok, so there’s quite a few adjective’s I can of think of to describe this quickbread, it’s just that good!!

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Think I’m exaggerating? Try this for yourself and then see what all the fuss is about.

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If you’re a lover of cinnamon rolls and let’s face it, who’s not, then this little quickbread I made for you all will send you to a world of cinnamon-y pleasure. Oh my gosh, it’s just so so tasty!

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This month’s #BreadBakers theme was to make stuffed breads. My contribution is a light and delicate quickbread that has been filled with layers of cinnamon sugar. Also added is cinnamon extract. It’s quite strong so only a little is needed but it just gives the crumb that extra oomph of flavour.

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The swirl creates that pull apart effect that a cinnamon roll would have and has all the flavour. Once sliced you get a pretty ripple effect, It’s almost too pretty to eat. Forget I said that, dig in!

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You’ve got a soft crumb full of lightness in terms of texture and flavour, this gives way to that signature cinnamon sugar filling. I added generous amounts, you can never have enough right?! I also sprinkled some on top of the cake before it get’s baked, a lovely crunchy layer forms on top, ready to welcome its glaze.

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I created a milk icing for this, a combination of icing sugar, milk and a dash of yet more cinnamon sugar. To get a thick, crackle of icing make the icing very thick, then just add another drop of milk enabling you to be able to drizzle the glaze over the cake. With the addition of the cinnamon sugar, this glaze bursts with heady notes of cinnamon, it pairs with the intensity of the cinnamon In the cake wonderfully.

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If you want cinnamon rolls asap but don’t really want or have the time to make them from scratch then why not to try this cakey version instead. A heavenly warmth of cinnamon will be left dancing in your mouth once you’ve eaten a slice, you’ll be revisiting the cake tin on many occasions, this is guaranteed. One more slice won’t hurt.

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Now let’s see what the other #BreadBakers make for May’s stuffed breads theme. Thanks to Jenni of Pastry Chef Online for hosting this month’s challenge.

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Stuffed Breads from the Bread Bakers

Sweet Breads

Savory Breads

 

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Yields – One, 2lb Loaf

Ingredients

{cake}

  • 113 grams (1 stick) Unsalted butter at room temperature
  • 300 grams (1 1/2 cups) Golden caster sugar + 50 grams (1/4 cup)
  • 125 ml (1/2 cup) Thick yoghurt
  • 1/2 teaspoon Pure vanilla extract
  • 1/2 teaspoon Pure cinnamon extract
  • 3 Large eggs
  • 180 grams (1 1/2 cups) Plain flour
  • Pinch of Maldon sea salt
  • 1/4 teaspoon Baking powder
  • 1 tablespoon Cinnamon

{icing}

  • 125 grams (1 cup) Icing sugar, sifted
  • 1 teaspoon Cinnamon sugar
  • 2-3 tablespoons Milk

 

Method

  1. Pre-heat the oven to 175C (350F) then grease and line one, 2lb loaf tin with the parchment paper overhanging the sides, enabling you to remove it easily.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until you have a smooth, creamy and fluffy consistency. Scrape down your bowl with a spatula.
  3. Add the yoghurt, vanilla and cinnamon extracts, mixing to combine. Again scrape your bowl down.
  4. Add the eggs one at a time mixing well between each addition. In a separate bowl combine the flour, salt and baking powder.
  5. Gradually add the dry ingredients to the batter mixing until just combined. Give a final stir with the spatula.
  6. In a small bowl combine the 50 grams (1/4 cup) sugar along with the cinnamon.
  7. Add 1/3 of the cake batter to the baking tin, then sprinkle over a good amount of the cinnamon sugar. Pour over another 1/3 of cake batter and again sprinkle over a good amount of cinnamon sugar. Add the remaining cake batter then dust a little of the cinnamon sugar on top and bake for 50 minutes or until a cake tester inserted into the cake comes out clean.
  8. Leave on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
  9. Once cold, make the icing by combining the icing sugar, cinnamon sugar and 2 tablespoons milk. Stir to combine and if too thick add a little more milk. Drizzle over the cake and leave to set before slicing.

Notes

* Recipe adapted from Crème De La Crumb

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool dry place away from direct sunlight.