Cake bombs…

Ever got leftover cake? No, me either! But if you do, and that cake is even a little dried out, here’s something yummy you can transform it into. Little bombs of Baileys and coffee soaked cake crumbs, encased in a chocolate shell. Pretty little treat. And it uses up leftovers, which always pleases me! Hope you like it!

Baileys cake bombs
300g leftover cake crumbs
30 ml hot water
1tsp coffee
30ml of Baileys
200g of tempered dark chocolate

Make sure the cake crumbs are fully crumbled!


Dissolve the coffee in the hot water. Add the Baileys. Mix well into the cake crumbs. If your crumbs were quite dry, you may need a little more Baileys. You want the crumbs to stick together when you roll them into about 16 balls.


Dip them into your tempered chocolate and allow to set.


Deliciously dark chocolate cake

There’s chocolate cake and then there’s real chocolate cake, the kind you eat for dessert or with a cup of coffee, not made with cocoa but real dark chocolate. This recipe gives you the pleasures of eating chocolate, its dense, creamy, and melts slightly in your mouth and yet is satisfying like a cake. The pleasure this time was for someone else…


180g caster sugar
330g dark chocolate
210g butter
2 1/2 tsp vanilla extract
6 eggs separated
50g plain flour
Icing sugar to dust


Preheat oven to 160C and grease a 26cm springform tin. Coat the sides with a dusting of caster sugar. Keep aside 3 tbsp of caster sugar. In a large pan gently melt together the butter, chocolate and sugar. stir in the vanilla and leave aside to cool slightly. Beat in egg yolks one at a time then stir in the flour. In a spotlessly clean bowl whisk the egg whites still soft peaks come. Add the remaining sugar and beat in till stiff and glossy. Gently whisk in one third of the egg whites to the chocolate mixture then fold in the rest. Pour into your prepared tin and bake for 30-35 minutes. It should be crackled on top but moist but firm underneath. Leave to cool then remove from tin and dust with icing sugar. You’ll be making this one again I assure you!

Oh the things that didn’t go wrong!


I can’t believe it, no disaster in the kitchen, my large cakes turned out. Big sigh of relief. I think everyone’s fear when bringing food to a party, is to be that full plate at the end of the evening that nobody has eaten. I needn’t have worried about that. I was concerned the cake would be dry as it had to stay in the oven for so long to cook the middle, being larger than the cake I normally bake. But being such a moist recipe it was just right. I’m so delighted I could burst, why does making cakes make me so happy?

Large red velvet cake

1 1/2 cups softened butter
4 1/2 cups caster sugar
9 eggs(or 8 large)
45 ml red food colouring
4 1/2 tbsp cocoa powder
4 1/2 cups plain flour
1 1/2 cups of buttermilk
1 1/2 tsp vanilla essence
3/4 tsp salt
1 1/2 tsp bicarbonate of soda
1 1/2 tbsp white vinegar

Preheat oven to 165 C. Grease and flour two 25 cm round cake tins. Cream the butter and sugar. Add the eggs one at a time, beating in well after each one. In another bowl mix together the red colour and cocoa and beat into the butter mixture. Add the flour alternately with the buttermilk mixing well. Add the vanilla and salt. Mix. In another bowl mix the bicarbonate with the vinegar gently stir into the mixture. Divide into tins and bake for at least one hour to one hour fifteen minutes or until a knife comes out clean when inserted into middle of the cake. Cool on rack.

White chocolate icing

750 g cream cheese at room temp
560 g white chocolate
375g butter softened
First of all make sure your cheese is at room temp or when you add the cooled chocolate it will turn the chocolate back to a solid too fast. Melt the chocolate slowly. Allow to cool to luke warm. In a large bowl beat the cream cheese. Gradually beat in the melted chocolate and softened butter. Beat until it is the consistency of whipped cream.


To assemble

Carefully slice the cakes into two. Lay one piece onto cake stand. Spread your icing over evenly. Add your next layer and ice and so on until you have all four in place. Spread a thin layer of the icing all over the cake to seal in all the crumbs. Then coat it with a thick layer of icing. I then made a comb with thick plastic cutting a saw shape into the edge. You could probably use cardboard. First of all I used the flat edge to even the edges then carefully pulled the comb all the way around to give the textured effect. On the top, starting in the middle pull the comb around until it meets when you started. Ta da!