A beautiful swirl of coffee and vanilla sandwiched together with caramel buttercream.
I’m planning to publish my debut novel in April 2020. You can find out more about that at Art and Soul.
As part of the prep for publication, I’ve recently re-read the whole manuscript and was dismayed to find mentions of cakes I haven’t made yet! I wanted to correct this serious oversight as quickly as I could. You can find all the recipes for the other cakes mentioned in the novel in Sweet’s Cakes.
One of those cakes was a cappuccino swirl cake. When I wrote that, I just made it up. However, I’m pleased to say the recipe I came up with to make it real turned out fantastically well.
I got the original recipe for the cappuccino / coffee element of the sponge from the BBC Good Food site.
I am not the greatest fan of coffee or coffee cake, but this one is absolutely delicious. Probably because the sweeter elements take the edge off the bitterness of the coffee.
Ingredients (serves 10 – 12 or more or less, depending on how big you cut your slices!)
Continue reading for the rest of the recipe and more pics!
Delicious caramel cupcakes with a swirl of caramel buttercream. A perfect sweet treat!
Sorry that all my recipes lately seem to start with, “So I made X and had Y ingredient left over so I made Z,” but I’m afraid this week it’s more of the same!
I made peanut butter and caramel fudge recently and had most of a tin of caramel left over. I searched for a cupcake recipe which included caramel in the mixture ingredients and found this one at Charlotte’s Lively Kitchen. It worked brilliantly and I was delighted with the delicious results!
Ingredients (makes 12-15 cupcakes)
Chocolate, vanilla and caramel layer cake. Honestly, one of the nicest things I’ve ever made (I surprised myself!)
This cake came about because I treated myself to four shallow round cake tins… which of course meant I had to make a four-layer cake. That said, you could still follow this recipe using 2, “ordinary” depth (about an inch/2.5 cm) round cake tins and then cut your cakes in half. Here’s a photo of an “ordinary” depth tin (on the left) and one of the shallow tins (on the right):
To make the cakes, I used my usual go-to sponge recipe. It’s the only one I can remember without having to look at a book! I found the caramel buttercream frosting recipe over at Instructables, although when I make it again I’ll add icing sugar for the filling and crumb coat as well, not just the final coat (that will make sense when you get to the decoration section of the method!).
Continue reading for the recipe and more lovely pics!