Some cream cakes

Yesterday morning we went to St Andrews and as Karen K at Books and Chocolate wanted to know what a coffee tower looked like I just had to buy some cakes, for blogging purposes you understand!

Three cakes

So here they are, they got a wee bit bashed in the box on the way home, the coffee tower is the one on the left and it’s like a very big profiterole but it’s filled with coffee flavoured whipped cream and has coffee flavoured icing on top.

The middle cake is called a French cherry delight, again it’s made from choux pastry like a profiterole but there is cherry sauce at the bottom and then it is filled with whipped cream and of course topped with a cherry.

The cake on the right is a chocolate tower and it is filled with ordinary whipped cream and topped with chocolate flavoured icing. They are very similar to those cakes which in France are called a religieuse. I think it would be better if the cream was chocolate flavoured too.

Here they are halved so that you can see how full they are. They are on a large meat platter which gives you an idea of their size.

Three cakes cut

My husband and I had half of each of them, well what else could we do, cream goes off so quickly!

Chocolate Spice Cake


Chocolate Spice Cake

I baked this cake for G’s birthday last week and it went down well. I first did this one 30 odd years ago but for some reason I hadn’t done it again. I think it does look kind of 70s – ish but it tastes good and is dead easy.

8oz self-raising flour
2 tablespoons cocoa
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice
1 level tsp cinnamon
6 oz butter or marg.
5oz sugar
2 tablespoons golden syrup
3 eggs
4 tablespoons milk

Cream butter and sugar together until light and fluffy, add the syrup then the eggs one at a time. Mix well then add the flour, cocoa and spices. Mix together until it is all well combined and if the mixture seems too stiff add up to 4 tbsp. milk.
Divide the mixture equally between two 8 inch sandwich tins which have been well greased and bake at 350 F, 180 C , gas mark 4 for about 30 minutes.
When cold, sandwich them together and cover with buttercream
icing. Decorate to your taste. I used glace cherries and almonds.

Chocolate Buttercream Icing
10oz icing sugar, sieved
5oz butter
2 dessertspoons cocoa powder
1 dessertspoon milk

Cream together the icing sugar, cocoa powder and butter until
well mixed and smooth, then beat in the milk.

Eat. Yum.