Tying in with Blue Monday (today, 15th January) – allegedly the most depressing day of the year, according to an equation of factors including weather conditions, debt, failed new year’s resolutions and low motivational levels – Georgia Green of Georgia’s Cakes has created a selection of uplifting cake recipes.
Georgia’s Cakes was set up by Georgia Green in 2015, having trained at Le Cordon Bleu. Aiming to bring classical baking down to a level that everybody can utilise, Georgia’s Cakes has since attracted famous fans such as Cara Delevingne, Suki Waterhouse and Lorraine Pascal. Georgia has also collaborated with brands such as Cosmopolitan and Lancôme, with her wedding cakes currently on display in Harrods Food Hall. Decorated with Cadbury Creme Eggs, this ‘Goo-Tastic Creme Egg cake’ tastes as good as it looks and will help you to forget about Blue Monday.
Ingredients
Serves 20
Cadbury Creme Egg, 5 halves, to decorate
Butter, 250g
Caster sugar, 250g
Eggs, 200g
Self-raising flour, 225g
Cocoa powder, 25g
Vanilla paste, 1tsp
Icing sugar, 425g
Cocoa powder, 75g
Softened butter, 150g
Milk, 60ml
Double cream, 50g
Dark chocolate, 40g
Meringue kisses, to decorate
Method
To make the cake
Melt the butter and mix in the caster sugar.
Add the eggs and mix through.
Then add the flour and vanilla and mix until incorporated.
Divide equally into 2 x 6 inch lined cake tins and bake at 180C for 30-40 minutes until they are cooked through.
Leave to cool on cooling racks.
To make the buttercream
Beat together the icing sugar, cocoa powder, butter and milk.
Keep beating until the mixture is light and fluffy.
To assemble
Level each cake off on the top and cut both in half so you have four equal layers of cake.
Make sure you save one of the ‘bottoms’ as the last layer.
Spread a layer of buttercream onto one layer and place the second layer on top.
Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top.
Place the last layer on and encase the whole cake with buttercream.
Scrape off the excess buttercream and leave in the fridge/freezer until the buttercream is set firm.
Heat up the cream and pour over the dark chocolate and mix until it’s melted through.
Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake.
Use the leftover buttercream to assemble the top of the cake, placing five Cadbury Creme Egg halves on top alongside meringue kisses.
Further information on Georgia’s Cakes can be found here.
Creme Egg Cake by Georgia’s Cakes
Ingredients
- 5 halves Cadbury Creme Egg to decorate
- 250 g Butter
- 250 g Caster sugar
- 200 g Eggs
- 225 g Self-raising flour
- 25 g Cocoa powder
- 1 tsp Vanilla paste
- 425 g Icing sugar
- 75g Cocoa powder
- 150 g Softened butter
- 60 ml Milk
- 50 g Double cream
- 40 g Dark chocolate
- Meringue kisses to decorate
Instructions
To make the cake
- Melt the butter and mix in the caster sugar.
- Add the eggs and mix through.
- Then add the flour and vanilla and mix until incorporated.
- Divide equally into 2 x 6 inch lined cake tins and bake at 180C for 30-40 minutes until they are cooked through.
- Leave to cool on cooling racks.
To make the buttercream
- Beat together the icing sugar, cocoa powder, butter and milk.
- Keep beating until the mixture is light and fluffy.
To assemble
- Level each cake off on the top and cut both in half so you have four equal layers of cake.
- Make sure you save one of the ‘bottoms’ as the last layer.
- Spread a layer of buttercream onto one layer and place the second layer on top.
- Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top.
- Place the last layer on and encase the whole cake with buttercream.
- Scrape off the excess buttercream and leave in the fridge/freezer until the buttercream is set firm.
- Heat up the cream and pour over the dark chocolate and mix until it’s melted through.
- Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake.
- Use the leftover buttercream to assemble the top of the cake, placing five Cadbury Creme Egg halves on top alongside meringue kisses.
Tying in with Blue Monday (today, 15th January) – allegedly the most depressing day of the year, according to an equation of factors including weather conditions, debt, failed new year’s resolutions and low motivational levels – Georgia Green of Georgia’s Cakes has created a selection of uplifting cake recipes.
Georgia’s Cakes was set up by Georgia Green in 2015, having trained at Le Cordon Bleu. Aiming to bring classical baking down to a level that everybody can utilise, Georgia’s Cakes has since attracted famous fans such as Cara Delevingne, Suki Waterhouse and Lorraine Pascal. Georgia has also collaborated with brands such as Cosmopolitan and Lancôme, with her wedding cakes currently on display in Harrods Food Hall. Decorated with Cadbury Creme Eggs, this ‘Goo-Tastic Creme Egg cake’ tastes as good as it looks and will help you to forget about Blue Monday.
Ingredients
Serves 20
Cadbury Creme Egg, 5 halves, to decorate
Butter, 250g
Caster sugar, 250g
Eggs, 200g
Self-raising flour, 225g
Cocoa powder, 25g
Vanilla paste, 1tsp
Icing sugar, 425g
Cocoa powder, 75g
Softened butter, 150g
Milk, 60ml
Double cream, 50g
Dark chocolate, 40g
Meringue kisses, to decorate
Method
To make the cake
Melt the butter and mix in the caster sugar.
Add the eggs and mix through.
Then add the flour and vanilla and mix until incorporated.
Divide equally into 2 x 6 inch lined cake tins and bake at 180C for 30-40 minutes until they are cooked through.
Leave to cool on cooling racks.
To make the buttercream
Beat together the icing sugar, cocoa powder, butter and milk.
Keep beating until the mixture is light and fluffy.
To assemble
Level each cake off on the top and cut both in half so you have four equal layers of cake.
Make sure you save one of the ‘bottoms’ as the last layer.
Spread a layer of buttercream onto one layer and place the second layer on top.
Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top.
Place the last layer on and encase the whole cake with buttercream.
Scrape off the excess buttercream and leave in the fridge/freezer until the buttercream is set firm.
Heat up the cream and pour over the dark chocolate and mix until it’s melted through.
Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake.
Use the leftover buttercream to assemble the top of the cake, placing five Cadbury Creme Egg halves on top alongside meringue kisses.
Further information on Georgia’s Cakes can be found here.
Creme Egg Cake by Georgia’s Cakes
Ingredients
- 5 halves Cadbury Creme Egg to decorate
- 250 g Butter
- 250 g Caster sugar
- 200 g Eggs
- 225 g Self-raising flour
- 25 g Cocoa powder
- 1 tsp Vanilla paste
- 425 g Icing sugar
- 75g Cocoa powder
- 150 g Softened butter
- 60 ml Milk
- 50 g Double cream
- 40 g Dark chocolate
- Meringue kisses to decorate
Instructions
To make the cake
- Melt the butter and mix in the caster sugar.
- Add the eggs and mix through.
- Then add the flour and vanilla and mix until incorporated.
- Divide equally into 2 x 6 inch lined cake tins and bake at 180C for 30-40 minutes until they are cooked through.
- Leave to cool on cooling racks.
To make the buttercream
- Beat together the icing sugar, cocoa powder, butter and milk.
- Keep beating until the mixture is light and fluffy.
To assemble
- Level each cake off on the top and cut both in half so you have four equal layers of cake.
- Make sure you save one of the ‘bottoms’ as the last layer.
- Spread a layer of buttercream onto one layer and place the second layer on top.
- Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top.
- Place the last layer on and encase the whole cake with buttercream.
- Scrape off the excess buttercream and leave in the fridge/freezer until the buttercream is set firm.
- Heat up the cream and pour over the dark chocolate and mix until it’s melted through.
- Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake.
- Use the leftover buttercream to assemble the top of the cake, placing five Cadbury Creme Egg halves on top alongside meringue kisses.