Today is my birthday, a couple of days short of St. Patricks day. I needed cake and Baileys. These sticky toffee mini-bundt cakes fix both problems.
A rich cream cheese frosting with Baileys Irish Cream.
A chocolate cake, covered in marshmallows, chocolate ganache and toasted nuts. This isn’t overly rich or sickly.
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A bourbon spiked custard which I served with bourbon pecan pie. This would go well with any other type of fruit pie or sticky toffee pudding.
Need an excuse to buy whiskey and a new pie tin? Look no further. This uses the same pastry as my apple-cranberry pies and goes well with the pecan filling. They’ll keep for a couple of days in the fridge, or two months in the freezer.
If you don’t have small tart tins, you can make one large one in a 23cm tin and bake it for 40 minutes.
After a traumatic last batch of rock cakes I was reluctant to try again. The last batch didn’t rise, probably due to the wrong yeast. These took most of the afternoon (between prooving/shaping) but were worth it. I served them with cinnamon spiced butter, which you can spread on while warm.
You can never have too much lemon. I was torn between either drizzling this with lemon icing or serving it with lemon curd. The lemon curd worked really well.
Carrot cake is my kryptonite, I lived off it for an 8 month period while I was in Uni. These cupcakes are filled with nuts and cocoa powder so are a cross between a chocolate cake and a carrot cake. I used a standard cream cheese frosting, but they’re sweet enough without if you prefer.
A fairly runny cream cheese frosting which goes well with carrot cake.
With Valentine’s Day fast approaching, I needed something which I could either decorate as a heart or shaped like a heart. Cookies tend to end up as splats after baking, but these held their shape well.
