As some of you may or may not know .. I set up & run the Derby Clandestine Cake Club ! This is a club where we meet once every couple of months … and share cakes that we’ve baked at home ! It’s not just any old cakes though .. hell no … we bake big cakes .. cakes you need to slice into ! Is there a better feeling that delving the knife deep into a rich moist freshly bakes cake … then gobbling it all up ! We bake , share , chat and eat .. It’s all about the cake You can find out more information here www.clandestinecakeclub.co.uk
This month I set the theme to Sparkle & Shine …. Everyone deserves their chance to shine .. and this was the perfect platform !! The cakes bougt along by other members were absolutely fabulous .. we had Strawberry & rose petal cake ( tasted like turkish delight .. absolutely gorgeous .. well done Tereni) , chocolate cake with caramel frosting , cosmopolitan cake , sachertorte (x 2) , blackout cake , strawberry & vanilla marble cake , Swedish Princesstarta , red velvet , coffee and walnut ( with immense shards of toffee … a topic of great joy and a focus for toffee shard pickers ) and then my simple offereing of The Silver Backed Grasshopper Cake ! Why silver backed? Well I had to make him shine …. there’s not much sparkle in a bright green cake !!!
All the cakes were absolutely gorgeous ….I only managed 3 small slices (and a couple of glasses of wine !!) .. but our champion caker is Leila who managed an impressive 9 slices … !! Yup .. Derby .. we have a contender !!!!
I decided to share my recipe with you all so you can all try this fantastic cake ..think Mint aero in cake form
SILVER BACKED GRASSHOPPER CAKE
1tbsp lemon juice
280g SR Flour
2 tbsp cocoa
1 tsp Bicarbonate of soda
225g caster sugar
2 large eggs ( free range)
100g plain chocolate , melted
250ml double cream
400g icing sugar
1 tsp peppermint extract (or 2 tsp creme de menthe for an alcoholic version)
Green food colouring ( I used Sugarflair Party Green)
Preheat your oven to 160 oC/ gas Mark 4.
Grease and line an 8″ round , deep cake tin.
Put the milk in a jug & add the lemon juice. Out aside for 15 mins. the milk will curdle (thats meant to happen ! )
Put the flour , cocoa and Bicarb into a big bowl. Add in the butter caster sugar, eggs and milk. now Beat with a mixer until completely combined. Then add in the melted chocolate and stir .
Put the mixture into your tin and place in the oven for 1 hr 15 mins ! Check the cake is cooked with a skewer. then leave to cool in the tin for 20-30 mins before turning out onto a wire rack to cool fully.
Meanwhile make the frostibng …Put all the ingredients in a bowl and beat until a smooth butter icing is achieved .. do not over beat though as the cream will stiffen the frosting. Add the colouring until you get the desired green effect.
Now slice the cake into 3 equal rounds ( I actually only sliced into 2 .. as I found the layers too thin) sandwich the layers together with the frosting and then smother the cake in the remaining frosting ! Decorate at will … I used Dr Oetker Silver shimmer spray .. and silver & gold balls & dragees ..
Now all thats left to do is stick the kettle on and .. ENJOY xx
Now I need to decide the theme of the next CCC … thinking caps on ….. get set .. go …….