Now I know many of you will be thinking Megan Jane isn't a baking blogger...well no, I'm not, but when Find Me a Gift kindly sent me the I Heart Cake baking mould to review, I thought I would try my hand at baking a cake (with the help of my younger brother Danny) for my mum and dad's 30th wedding anniversary! I was also told that there would be a prize of £100 worth of kitchen goodies for the winning #HeartySlice and since I can't resist a challenge, off I went to the supermarket to buy my ingredients...
- 12 oz organic self raising flour
- 12 oz of pure dairy-free butter (or just normal butter if you like)
- 12 oz golden caster sugar
- 6 free range eggs
- Drinking chocolate / chocolate powder
- Icing sugar and organic butter (for the yummy butter cream)
- Glitter icing pen
- ***Preheat oven to 170°C***
First of all I measured out the butter (which happened to be dairy-free) and sugar, before creaming them together in a mixing bowl. This is a fabulous work out for someone that does not exercise regularly ie. Me. I then measured out the flour, mixed it in, and then cracked six eggs into the bowl. At this point the mixture looked gloopy and I wasn't sure it was right, but Danny was there with encouraging words, telling me it was all going to plan!
|Here's me doing my thing....so proud that I didn't get any shell in the mixture ;)|
The next step was to take out my fabulous I Heart Cake baking mould from Find Me a Gift. I removed the carboard, gave it a wash and poured in half of my cake mixture.
The I Heart Cake Baking Mould* is absolutely fantastic. How can anyone not love something that produces heart shaped pieces of cake after all? The mould is made from a non-stick silicone, which is very bendy, making it easy to pop out the cake one piece. As well as being oven safe up to 220°c it is also freezer safe to -40°c so you can make jelly! Oh and it's super easy to wash, which is always a bonus right?!
|Here's my first half of the cake mixture ready to go in the oven. 170°c for around 20 - 25 minutes.|
Whilst part one was cooking away I added in some chocolate powder to the other half of the mixture to make it go a lovely brown colour. I then did a bit of clearing up and played on candy crush to pass the time...as you do. Once part one was finished cooking, I removed it from the baking mould and placed it on a board to cool off. I then washed out the mould, poured in the chocolate half of the mixture and cooked that for 20 - 25 minutes.
Once both halves had cooked and cooled down, we cut them in half to give us four pieces. Danny was the one who came up with the idea of a layered cake and I am so glad he did because it looked awesome! We stuck the pieces together using thin layers of butter cream. To make the butter cream you just need to mix butter and icing sugar together. I don't know if there is a right amount to use, we sort of just poured it in and mixed it until it tasted nice and sweet.
The final steps involved smothering the top and sides of the cake in the delicious butter cream that we had made and then using a pink glitter icing pen to carefully dot the edge. To get the beautiful heart shaped slices, you simply need to cut the cake into si.
And here it is...our finished #HeartySlice! I am so, so pleased with how it turned out and my parents were delighted that we had put in the effort to make them such a special cake, for their 30th wedding anniversary! I love the layered effect and both the butter cream and sponge taste so, so yummy. Before I made this cake I hadn't baked since I was seven or eight years old, but now that I have the I Heart Cake Mould, I can definitely see myself getting creative with cake making!
To see the other #HeartySlice entries head to the Find Me a Gift blog. Let me know what you think of my cake in the comments below!
*Product sent for review