Coffee Lover's Dream Cake

So last weekend I baked something a little over the top for mam's birthday. After being away for the past month what could you expect?! I was raring to get back into my apron and whip up a storm. I baked a two tier coffee lovers dream cake. The bottom tier was made up of a rich mocha sponge with a chocolate and coffee ganache filling and mocha butter cream. The top was more of a traditional coffee cake made up of a light coffee and walnut sponge, a chocolate walnut ganache filling and a smooth coffee butter cream. Coffee is one of mam's all time favourites so I had to go all out for the occasion. 

THE MOCHA BOTTOM TIER

Ingredients

FOR THE MOCHA SPONGE

400g Butter (softened)

200g Caster Sugar

200g Brown Sugar

400g Self Raising flour (sieved) 

7 Eggs 

4 tbsp Cocoa Powder 

50g Dark chocolate (grated) 

4-5 tbsp Irel Coffee Essense 

FOR THE MOCHA GANACHE FILLING

280ml Double cream

200g Dark Chocolate 

2 tsp Instant Coffee Granules 

2 tbsp Golden Caster Sugar

FOR THE MOCHA BUTTERCREAM

160g Butter (softened)

300g Icing Sugar 

50g Plain chocolate 

4 tbsp Irel coffee essence 

1-2 tbsp of boiling water 

____________________________________

* If you are unable to find Irel coffee essence simply use 1tsp of instant coffee dissolved in 1 tbsp of boiling water instead for the same results * 

Method 

FOR THE MOCHA SPONGE

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 8 inch round baking tin with melted butter and line with greaseproof paper. 

2) Cream the butter and sugar together using your electric mixer 

3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each. 

4) Once all the eggs have been added to the mixture, add the Irel coffee essence.

5) Once the essence is combined, add the flour, one spoon at a time until all is added.

6) Allow the mixer to beat for 3-4 minutes and add the cocoa powder followed by the grated chocolate and once again allow the mix to beat for a further 4 minutes. 

7) Fill your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched. 

* You may have a little extra mix leftover for some yummmmyy mocha cupcakes. Simply fill your muffin cases with 1-2 tsp of the mix and bake for 15- 20 mins *

FOR THE CHOCOLATE COFFEE GANACHE

1) Melt the chocolate in a bowl over a pot of simmering water

2) Add the whipping cream followed by the instant coffee and sugar and combine 

3) Leave to sit until you are ready to spread 

FOR THE MOCHA BUTTERCREAM

1) Cream the butter and sugar together using the electric mixer until white in colour 

2) Add the Irel coffee essence and the cocoa powder and beat again

3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter 

4) Add the melted chocolate, one tsp at a time while mixing on high speed 

5) Leave to one side until the cake is cool. 

THE TRADITIONAL COFFEE & WALNUT TOP TIER

Ingredients

FOR THE SPONGE

225g Butter (softened)

225g Soft light brown sugar 

225g Self Raising Flour (sieved) 

4 large eggs 

4 tbsp Irel Coffee Essence 

4 tbsp Crushed Walnuts 

FOR THE WALNUT CHOCOLATE GANACHE 

250ml Double Cream 

185g Dark Chocolate

4tbsp crushed walnuts 

2 tbsp Golden Caster Sugar

FOR THE COFFEE BUTTERCREAM

150g Butter (softened) 

300g Icing Sugar 

5-6 tbsp of Irel coffee 

1-2 tbsp boiling water 

____________________________________________________

Method 

FOR THE COFFEE SPONGE 

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 6 inch round baking tin with melted butter and line with greaseproof paper. 

2) Cream the butter and sugar together using your electric mixer 

3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each. 

4) Once all the eggs have been added to the mixture, add the Irel coffee essence.

5) Once the essence is combined, add the flour, one spoon at a time until all is added.

6) Add the chopped walnuts and allow the mixer to beat for a further 3-4 minutes. 

7) Filll your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched. 

FOR THE COFFEE & WALNUT GANACHE 

1) Melt the chocolate in a bowl over a pot of simmering water

2) Add the whipping cream followed by the chopped walnuts and combine 

3) Leave to sit until you are ready to spread 

FOR THE COFFEE BUTTERCREAM

1) Cream the butter and sugar together using the electric mixer until white in colour 

2) Add the Irel coffee essence and beat again

3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter 

4) Leave to one side until the cake is cool. 

The Grand PP Arcade, Restaurant & Cafe, Koh Phi Phi.

We happened to stumble upon the spectacular Grand PP Arcade on the beautiful Thai island of Koh Phi Phi. We were instantly drawn into the cafe by the delicious smell of Thai cooking. We were seated in the dimly lit outside area below the fabulous lanterns and ceiling plants. The menu was quite concise, but still, with everything sounding so delicious, I found it extremely difficult to choose what to order. 

I decided to go for the vegetable spring rolls to start. They were, hands down, the nicest spring rolls I have ever eaten. The light pastry was stuffed with thin rice noodles and shredded veg and they weren't greasy in the slightest. I loved the rustic wooden boards the spring rolls were served on and the shot glass used for the sweet chilli dipping sauce. We each devoured all three in seconds!

 

For the main I went for the yellow Thai chicken curry which was also extremely delicious. The creamy coconut curry was served with basmati rice and a delicious side salad. Although we were advised not to eat salad while travelling, I couldn't resist!

  

          "The calm within the chaos."

The Grand PP Arcade is a must for anyone

 travelling to Koh Phi Phi !

When Life Gives You Lemons... BAKE!

Lemons are one of my all time favourite ingredients to bake with especially during the summer months. There's something much more delicious about a refreshing lemon cake when the weathers that bit hotter. I've tried so many different variations of lemon cake over that past few months but I finally think that I may have perfected it. This cake is made up of a moist lemon sponge, a gooey lemon curd centre, and is covered in tangy lemon butter cream. I've kept it simple and decorated it with fresh lemon and mint leaves dusted with icing sugar.  

Ingredients 

( Makes an 8 inch round cake)

FOR THE CAKE 

450g Caster Sugar

450g Butter (softened)

8 Eggs 

450g Self Raising Flour (sieved)

Rind of 2 lemons 

FOR THE BUTTERCREAM 

300g Butter (softened)

600g Icing Sugar 

2 tbsp fresh Lemon Juice 

3-4 tbsp Boiling Water 

FOR THE LEMON CURD

2 Eggs (lightly beaten) 

200g Caster Sugar 

3 Lemons (juice of all three, zest of one)

75g Butter 

Method

FOR THE CAKE 

1) Preheat your oven to 180C/ 350F / Gas Mark 5, grease your baking tin  with oil or melted butter and line it with grease proof paper

2) Cream the butter and sugar together using your electric mixer until fully combined. The secret for this cake is to be patient when mixing.

3) Add in the eggs one by one and continue to mix.

4) Once combined again, start to add in the sieved flour, one spoon at a time as you mix 

5) Once all the flour is in, add the lemon rind and continue to mix - be patient and allow the mixture to form a light fluffy texture 

6) Pour the mixture into your lined baking tin and bake for approximately 40-50 mins until golden brown and no longer gooey in the centre 

7) Once cooked, leave the cake to cool on a wore tray while you prepare the lemon curd and butter cream 

FOR THE LEMON CURD 

1) Whisk the eggs and sugar in a large heat proof bowl until combined

2) Add in the lemon juice and rind and continue to stir

3) Then add the butter and sit the bowl over a saucepan of simmering water, ensuring that the bowl does by actually touch the water 

4) Stir the mixture until the butter has melted and then leave for a further 10 minutes stirring from time to time - the mixture should have thickened but leave the bowl to sit to one side until you are ready to use it so it thickens further. You probably won't use all the curd in the cake so enjoy it on toast or digestive biscuits - yum! 

FOR THE BUTTER CREAM 

1) Mix the butter and sugar together in the electric mixer until creamy (be patient it might take a while) 

2) Then add in the lemon juice and continue to beat 

3) Finally add in the boiling water and beat at a high speed until light and fluffy 

To Assemble

1) Using a long bread knife, slice the cake in two 

2) Separate the layers and squeeze fresh lemon juice or a few tsp of lemon liquor into each

3) Then spread the lemon curd onto one half, topped by a layer of butter cream

4) Sit the plain layer on top of the other and completely cover the cake in the remaining butter cream 

5) Decorate as you wish and enjoy! 

You can also use the same recipe to create these cute lemon cupcakes. Simply half the ingredients, follow the same recipe, but, divide the mix into cupcake cases rather than one baking tin.

Exams, Exams, Exams.

It's that time of year again - the dreaded exam season. The college library is packed with exam period blow-ins, there are no books available for that one particular subject you're stuck on, assignment due dates are creeping up and everyone is stressing to the max. I used to count down the seconds until that last dreaded exam was over, but, this year, things are a little different. It's hard to believe, but I'm currently studying for my finals. This is my last... ever.... exam period. In one way I'm delighted, but in the other, extremely sad. No more heading out more nights than staying in during the week, no more skipping lectures when the sun is shining, no more chilling with the college gals after a hardcore full day session in the library - I must grow up and face the real world - what a scary idea! 

Pulling all-nighters and last minute cramming are only known too well by us final year students. We've spent three years perfecting our tactics, and, we figure that to do it right, you really do need some serious brain food. I always make sure to stock up on Berocca and vitamin C tabs, but, the most important thing for me is to eat a good breakfast and to munch on vitamin-packed snacks while I study. Having said that, chocolate and sweet treats are also important - well I like to think they are-  so check out the recipe for my trusty exam time buddies; my all time fave; Millionaire's Squares, at the end of the post. 

I can never function properly on a regular day, never mind during exam period, without a good breakfast in my belly. Here are a few samples of what I munch on each morning before I get to work...

A nice big bowl of porridge topped with strawberries, blueberries, raspberries and Eucalyptus honey - it always does the job and keeps me going well into the day.

Vitamin packed blueberry and kiwi smoothies

To make these tasty treats simply blend...

1 Banana

 2 Kiwis

250g Blueberries

3 tbsps of Natural Yogurt

100ml Apple Juice

Small cup of Crushed Ice

... serve chilled, and enjoy! This smoothie is also perfect as a mid-study snack. It's full of vitamins and good sugars and, will keep you feeling wide awake while you work.

Granola topped with everything I can get my hands on! 

Natural Greek yogurt, raspberries, grapes, banana, almonds, dark chocolate chips, pumpkin seeds and honey - throw anything on top, it'll be delicious!

A breakfast feast; American Style Blueberry Pancakes topped with banana, maple syrup and strawberries. These have to be my favourite thing to munch on over breakfast, but, they do take a little longer than others to prepare. 

Ingredients

260ml Milk

270g Plain Flour

2 tsp Baking Powder

4 tbsp Butter (melted)

2 Large Eggs

4 tbsp Caster Sugar

Handful of Blueberries

Method

1) Whisk the milk, eggs and melted butter together in a jug

2) Sieve the flour and baking powder into another bowl, mix and then combine with the wet mixture using your electric mixer

3) Melt a tsp of butter and a few drops of coconut oil in a pan, spoon one ladle of the mix onto the pan and, using your spatula, shape into a circle.

4) Stick 4-5 blueberries on top of the pancake before you flip and make sure both sides are evenly cooked

5) Serve topped with banana, strawberries and maple syrup.

Porridge topped with apple, blueberries, flaked almonds, cinnamon and honey - another delicious breckie that will keep you feeling full well into the day.

Carrot and Passion Fruit Smoothie - another delicious smoothie that is packed full of energy boosting vitamins. It'll leave you raring to go! Simply blend...

1 Banana

1 Pear

1 Carrot 

1 Passion Fruit

1 Cup of Orange Juice

Half a cup of Crushed Ice

... serve chilled and enjoy.

Toast with my one true love; peanut butter and banana sliced on top. This may not be as filling a breakfast as some of the others but it's seriously delicious. 

The Trusty Study Buddy

Millionaire's Squares

I seem to make these bad boys every time exam period comes around. I know I said that healthy food is key, but, I think we all need a little comfort food at this time of year too!Just click on the name above for the easy recipe.

I'm going to miss spending every day with these pals for sure..
Now I must get back and study - wish me luck!

Chocolate Caramel Cupcakes

I absolutely LOVE caramel, so, when Mam arrived home from the supermarket with a few tins of condensed milk I had to make something delicious with it. I always tend to go for Millionaire's Squares or Banoffee, but this time I was adamant to try something else. Mam has been raving about these Caramel Cupcakes she saw on Bakery Boss, so, I decided to try something new and invent my own Chocolate Caramel Cupcake. Despite what you may think, the cupcakes aren't heavy in the slightest. Both the sponge and the butter cream are light and airy which allows for the devilish caramel.

Ingredients

MAKES 12 CUPCAKES

FOR THE CAKE MIX

225g Butter (softened)

225g Caster Sugar

225g Self Raising Flour (sieved)

2-3 tbsp Cocoa Powder

4 Eggs

FOR THE CARAMEL

1 x 397g tin of Condensed Milk

1 tbsp Golden Syrup

50g Brown Sugar

30g Butter

FOR THE CHOCOLATE BUTTER CREAM

150g Butter

300g Icing Sugar

50g Dark Chocolate (melted)

2 tsp Boiling Water

Method

FOR THE CAKE MIX

1) Preheat the oven to 180C/ 350F/ Gas Mark 4 and line your muffin tray with bun cases

2) Cream the butter and sugar together in the electric mixer

3) Once a pale colour, add in the eggs, one at a time and continue to beat

4) Once combined, add the sieved flour, one spoon at a time as you beat

5) Then add the cocoa powder in beat again until all ingredients are combined

6) Put 1-2 spoons of the mix into each bun case and place in the oven for approximately 15 mins until the cupcakes are firm and spring up when touched

7) Leave to cool on a wire tray while you get to work on the caramel and the butter cream

FOR THE CARAMEL

Firstly, you can cheat a little and buy a tin of caramel - it works just as well.

 But if you feel like going all out follow these simple steps...

1) Melt the butter and sugar together in a pan over a low heat

2) When combined, add in the golden syrup and the condensed milk and stir continuously

3) Bring the mixture to the boil and then allow it to simmer for approx. 5 mins until it becomes thicker

4) Fill a piping bag with the caramel and stick the nozzle into each bun and squeeze

5) Then leave the buns to sit and use any left over caramel for decoration later

FOR THE CHOCOLATE BUTTER CREAM

1) Cream the butter and icing sugar together in the electric mixer (be patient this may take a while)

2) When light and fluffy, add in the melted dark chocolate, one tsp at a time and beat 

3) When combined, add the boiling water, again, a small amount at a time and beat

4) Using your piping bag, pipe the butter cream onto each of the cupcakes, covering the caramel

5) After making sure that the leftover caramel is cool, you can drizzle a small amount over each of the cupcakes for a nice effect.

ENJOY 

Carrot & Passion Fruit Smoothie

I woke up feeling a little under the weather this morning and decided that I needed to make myself some sort of vitamin packed breakfast. I thought of topping porridge with the usual chopped fruit and berries but instead I rooted through the fridge and pulled out a few carrots, pears and passion fruits and decided to whip up a pick-me-up smoothie. Blended carrot didn't sound overly appetizing to me, but, to my surprise this strange creation proved me wrong. This smoothie, packed full of vitamins, left me feeling ready to tackle my final semester assignment mountain.

 I'll just say one thing; don't knock it 'til you try it!

Ingredients 

SERVES 4

2 ripe bananas 

2 pears 

2 carrots

2 passion fruits 

2 cups orange juice

1 cup crushed ice
Mint leaves (to serve)

Method

There's not really much to making this smoothie 
- you pretty much whack everything in the blender, but here goes... 
just in case...

1) Peel and chop all fruit and veg and add to the blender 

2) Add the orange juice and blend on medium speed until smooth

3) Add in the crushed ice, blend again and, hey presto there's your super healthy vitamin packed smoothie - enjoy!

Calling All Coffee Lovers

Coffee Cake is Mam's all-time favourite dessert, so last week for Mother's Day, I decided to try something different and whip up a batch of Coffee Cupcakes. I usually use IREL Coffee Essence which you can only buy in Ireland, to flavour coffee cake, but seens as the number of Yummmmyy's international followers has increased greatly over the past few months, I thought that I better try to create a new way of achieving that moreish coffee taste. I decided to experiment and used instant coffee mixed with a tiny amount of boiling water which formed a coffee paste. To my delight, the paste worked perfectly and the cupcakes tasted just as good, if not better than before. 

Ingredients

FOR THE CAKE MIX

225g Caster Sugar

225g Butter (softened)

225g Self Raising Flour (sieved)

3 tbsp Instant Coffee

1 tbsp Boiling Water

4 Eggs

FOR THE COFFEE FROSTING

200g Icing Sugar

100g Butter (softened)

3 tbsp Instant Coffee

1 tbsp Boiling Water

Method

FOR THE CAKE MIX

1) Preheat your oven to 180C/ 220F/ Gas Mark 4 and line your muffin/ cupcake tin with bun cases

2) Cream the butter and sugar together in the electric mixer (make sure you allow it to mix until fully combined and lighter in colour)

3) Add in the eggs, one by one and continue to beat

4) When combined, begin to add the sieved flour, again, one spoon at a time - allow the mixture to beat until it is light and smooth 

6) In a cup, mix the 3 tbsp of instant coffee with the 1 tbsp of boiling water and then add it to the bowl and beat again until combined (you can gibe the mix a stronger coffee flavour if you like simply by making more paste and adding it to the mix, but, be careful not to make it too strong)

7) Fill each bun case with roughly one tbsp of the mix and bake for approx 20 mins until the buns are golden brown

Method

FOR THE COFFEE FROSTING

1) Cream the butter and icing sugar together in the electric mixer until smooth and light in colour

2) Add 1-2 tbsps of boiling water and continue to mix

3) Again, in a cup, mix 3 tbsp of instant coffee and approx 1 tbsp of boiling water and then add it to the bowl and continue to mix

4) Decorate the cupcakes as you wish - I piped the coffee frosting, but, you could just as easily use a spoon to spread it on top.