Cake Fanatic

The one stop shop for all things cake related

Black Bottom Cupcakes

Posted on by cakefanatic

Had to share these amazing cake creations from my favourite site online – Bakerella. Whenever I need a cake fix this is the place I head. But these cupcakes are particularly amazing. Plus as they contain banana, so I use them as one of my 5 a day. 🙂 Make them as a treat for mum for mothers day, or even just because…

Cream Cheese Mixture
225g cream cheese, softened
115g caster sugar
1 small banana, pureed
1 egg
1 teaspoon vanilla
225g semisweet chocolate chips

Chocolate Mixture
170g plain flour
40g cocoa
225g caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 large bananas, pureed
70ml oil
1 teaspoon vanilla


  1. Preheat oven to 180 degrees C/Gas Mark 4.
  2. For the cream cheese mixture:
    Beat cream cheese and sugar until nice and fluffy.
    Add banana, egg and vanilla and mix together until combined.
    Stir in chocolate chips and set aside.
  3. For the chocolate mixture:
    Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
    Add bananas, oil and vanilla and mix together on low until combined.
    Use a large scoop to fill cupcake liners 1/2 way with batter.
    Repeat topping the cupcake batter with the cream cheese mixture.

Bake for about 30 minutes or until done.

Makes about 18 cupcakes. Yummy!

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Record Breakers

Posted on by cakefanatic

With the cold weather forcing me to stay inside, drink tea and eat cake in order to facilitate an extra layer of insulation to get me through this cold snap (any excuse!) I have got to thinking about cakes in general – what is the biggest cake ever made… How many Jaffa cakes can be eaten in 1 minute and other cake/sweet based conundrums…

The answers to these important questions are not as easy to find as you may think, so here is a run done on some of the most interesting cake/sweet related records I have managed to find in between slices of my most recent cake creations… Enjoy!

Worlds Largest Wedding Cake

Measuring 17 feet tall and weighing a whopping 15,032lbs, the worlds largest wedding cake had 7 tiers and was made by chefs at the Mohegan Sun Hotel and Casino, Uncasville, Connecticut, USA. The cake was displayed at their New England bridal showcase on 8 February 2004.

The cake is vanilla flavored and decorated with bows and hearts. Ingredients included 10,000 pounds of cake batter and 4,810 pounds of creamy vanilla and almond frosting.

Most Jaffa Cakes eaten in 1 minute:

The most Jaffa Cakes eaten in one minute is 8 by Gustav Schulz (UK) in Essex, UK. Hmm I’m sure this is one I could certainly challenge…

Largest cupcake / Fairy cake:

The largest cupcake weighs 1,176.6 kg (2,594 lb) and was achieved by Georgetown Cupcake (USA) at Georgetown Cupcake’s national shipping headquarters in Sterling, Virginia, USA, on 2 November 2011. It took 600 pounds of butter cream to frost the thing, which came topped with Jawbreaker candy as sprinkles. Yum. 🙂

And finally…

The largest piece of toffee weighed 1.33 tonnes and was created by Susie’s South Forty Confections, Inc of Midland, Texas, USA in 2002. That would take a serious amount of time to eat!

With thanks to:

Guinness World Records –

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Chocolate Cheesecake Cake

Posted on by cakefanatic

Amazing recipe from Check out the blog direct for obscenely yummy looking pics of how to make this epic cake. Definitely one for a special occasion!

Prep Time: 1 hr + cooling and chill times
Cook Time: 1 hour 15 min

Chocolate Cheesecake:
140g bittersweet chocolate (70% cocoa), chopped
2 x 225g packets cream cheese, at room temperature
115g + 3 tablespoons granulated white sugar
2 tablespoons unsweetened cocoa powder
2 large eggs

Chocolate Cake:
200g plain flour
340g granulated white sugar
85g unsweetened cocoa powder
1 1/2 teaspoons bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon instant espresso powder
3 large eggs, at room temperature
300ml sour cream
170g unsalted butter, at room temperature
1 teaspoon vanilla extract

Chocolate Sour Cream Frosting:
400g semisweet chocolate chips
115g unsalted butter, at room temperature
235g sour cream
2 tablespoons light golden syrup


  1. Prepare the cheesecake layer: Preheat oven to 160oC / Gas mark 3. Place a large roasting pan on the lower third rack of the oven. Boil kettle of water. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
  2. Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable.
  3. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth.
  4. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
  5. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
  6. Prepare the cake layers: Preheat oven to 180oC / Gas Mark 4. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).
  7. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 of the sour cream, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining sour cream and beat on low speed for 15 to 30 seconds, until just blended.
  8. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
  9. Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.
  10. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
  11. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.


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Triple Chocolate Chunk Muffins

Posted on by cakefanatic

A colleague recently asked me for a simple cake mix and this one from BBC Good Food is probably my favourite – it is so simple, the ingredients are easy to get hold of and the results are always fab – which for me in itself is a massive achievement. Best eaten warm whilst the chocolate is still gooey but they do keep fairly well.

250g plain flour
25g cocoa powder
2 tsp baking powder
0.5 tsp bicarbonate of soda
85g each dark and white chocolate broken into chunks
100g milk chocolate broken into chunks
2 eggs, beaten
284ml carton soured cream
85g light muscovado sugar
85g butter, melted


  1. Preheat the oven to 200oC/Gas mark 6/Fan Oven 180oC. line a 12 hole muffin tin with paper cases. In a large bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and chocolate. In a separate bowl, mix together the eggs, soured cream, sugar and butter.
  2. Add the soured cream mixture to the flour mixture and mix until just combined and the mixture is fairly stiff, but be careful not to overmix. Spoon the mixture into the muffin cases.
  3. Bake for 20 mins until well risen. Leave in the tins for around 15 mins as the mixture is quite tender. Remove from tins and cool on a wire rack.
  4. Eat and Enjoy. 🙂



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Beetroot & Vanilla Cup Cakes with Rose Butter Icing

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Here is a fab recipe which I had to share from Female First, I particularly love the addition of the crystallised rose petals. Plus I am a big fan of beetroot in cupcakes. Great idea given valentines day is just around the corner…

Preparation time: 45 minutes, plus drying time
Cooking time: 20 minutes

For the cupcakes:

175g caster sugar
175g unsalted butter
3 large eggs, separated
175g self raising flour
175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
1 tbsp vanilla extract

For the icing:

300g Icing sugar
150g unsalted butter, slightly softened
a few drops rose flower water, to taste
a few drops beetroot juice, to colour

For the crystallized rose petals:

3 organic pink roses, separated into petals
1 egg white
Caster sugar (a sprinkling)


  1. Make the crystallized rose petals the day before you want to serve the cupcakes. They will keep in an airtight box for a few weeks.
  2. Lay out a piece of silicon-coated baking paper on a tray.
  3. Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray.
  4. Brush gently with egg white and sprinkle all over with caster sugar.
  5. Allow to dry in a warm place for 8 hours before using.
  6. When you are ready to make the cupcakes, preheat the oven to 180°C/Gas Mark 4.
  7. Blend together the sugar and butter until light and creamy.
  8. Add the egg yolks, flour, puréed beetroot and vanilla and beat until smooth.
  9. In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
  10. Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. Remove and cool on a wire rack.
  11. To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon. Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
  12. Spread generously or pipe over the cooled cupcakes and top each with a rose petal.

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Tiramisu Cupcakes

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I love Tiramisu. And I love cupcakes. So when I read this recipe from Brendas Canadian Kitchen I knew it had to be a winning combination! They are really light and totally delicious – go on, treat yourselves!


140g plain flour, sifted
3/4 tsp baking powder
1/2 tsp coarse salt
60ml milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
55g unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
225g caster sugar
Coffee-Marsala Syrup (recipe below)
Mascarpone Frosting (recipe below)
Unsweetened cocoa powder, for dusting


  1. Preheat oven to 160oC / Gas Mark 3. Line standard muffin tins with paper liners.
  2. Sift together cake flour, baking powder, and salt.
  3. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  4. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat.
  5. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  6. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  7. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  8. To finish, brush tops of cupcakes evenly with coffee-Marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.
  9. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers.
  10. Dust generously with cocoa powder just before serving.

Makes 18 cupcakes.

Coffee-Marsala Syrup

80ml plus 1 tablespoon freshly brewed very strong coffee (or espresso)
30g Marsala
55g sugar

Stir together coffee, Marsala, and sugar until sugar is dissolved. Let cool.

Mascarpone Frosting

240ml heavy cream
225g mascarpone cheese, room temperature
60g icing sugar, sifted

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

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Temperature Conversion

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So I have had to convert a number of recipes over the Xmas period, given that some of the best online are from the US which causes some translation issues – the number of times I have had to check my farenheits/celcius’ against my gas marks! So here is a handy rough conversion guide which I have now taped to my fridge to help me out a bit:

Happy Baking!

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Maple French Toast & Bacon Cupcakes

Posted on by cakefanatic

Now I am not entirely sure about this… maybe a step too far, although some colleagues have suggested that bacon goes with anything so they are worth a shot. They look surprisingly yummy in the pics as well. I’m just a little confused as to whether they should be served for breakfast. Cake for breakfast is certainly an appealing concept…


1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)


  • Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
  • In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
  • Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
  • Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Recipe and Pics from Pass The Sushi.

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Chocolate Layer Cake

Posted on by cakefanatic

Always a classic, whatever the time of year, this yummy recipe from the Dairy Book of Home Cookery looks and tastes too good to pass up…

Serves 8-10

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs
4 tsp milk
200ml (7floz) double cream, whipped
Grated chocolate to decorate


  1. Grease and line a deep 20.5cm (8in) round cake tin.
  2. Sift flour twice with cocoa.
  3. Cream butter, sugar, syrup and vanilla together until very pale in colour, light in texture and fluffy.
  4. Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one.
  5. Fold in milk and remaining dry ingredients with a metal spoon.
  6. Transfer to prepared tin and smooth top with a knife.
  7. Bake at 180°C (350°F) Mark 4 for 35-40 minutes, or until a wooden cocktail stick, inserted into centre of cake, comes out clean.
  8. Turn out on to a wire rack, strip off paper and leave until cool.
  9. Cut cake into two or three layers.
  10. Fill and cover top with double cream, whipped until thick, or butter cream.

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White Chocolate & Raspberry Cupcakes

Posted on by cakefanatic

OK, so this isn’t the most Christmasy recipe out there, but it is too good not to share. So for something a little different at this time of ear, try these scrummy looking white choc and raspberry cupcakes…

150g butter, at room temperature
170g caster sugar
2 eggs
150g white chocolate, melted, cooled slightly
110g self-raising flour
110g plain flour
80ml milk
150g fresh raspberries
Fresh raspberries, extra, to serve

White Chocolate Frosting
200g white chocolate, finely chopped
120ml thickened cream
100g butter, chopped


  1. Preheat oven to 180C. Line a 12 hole cupcake tray with paper cases.
  2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Combine the flours and fold into the mixture with milk until smooth.
  3. Gently fold in the raspberries until just combined.
  4. Divide the mixture among the cases and smooth the surfaces. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack.
  5. To make the white chocolate frosting: Place white chocolate and cream in a microwave-safe bowl. Microwave on high (800 watts/100 per cent), stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable.
  6. Use an electric beater to beat the frosting in a bowl until pale and creamy. Spoon the icing into a piping bag fitted with a 1cm fluted nozzle. Pipe on to the cupcakes. Top with the extra raspberries.

Thanks to for this one. 🙂

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