Tag Archives: Bad puns

Happy T-easter!

The stage was set…

Happy T-easter y’all, which in the Moran Household, is a combo of Easter and Afternoon Tea (we love a good pun).  It has become  some-what of a tradition that every Uni holidays me and some B-town friends get together to eat cake and catch-up/spend a ridiculous amount of time mocking one another. So, following the success that was ‘Cakemas 2k12’, plans for an easter themed afternoon tea were put in place and people got their bake on. The success of afternoon tea is reliant on everyone bring something literally to the table, and my oh my did people deliver (well, one un-named friend baked a questionable sponge, half orange and covered with what looked like red candle wax and already licked mini eggs, but it’s the thought that counts…) I was pretty bad at snapping pics of what people baked but I have a few, the above picture shows the Carrot Cake (recipe below) and Mini-egg cupcakes I baked for the occasion. One thing I will remember for next time will be to shake it up with some savoury fare, eating 10 different forms of baked goods leaves you feeling remorseful and sick. Below is a cheeky pic of what people made, including some delish cupcakes, gingerbread with caramel frosting and strawberry ones, cookies- peanut butter and chocolate and some white chocolate and some home-made meringues and brownies. I certainly recommend adopting this tradition for yourselves!

Enjoy! (we certainly did)

Chocolate filigree’s on top of the Gingerbread Cupcakes, pretty swish!

Triple Layer Carrot Cake.

I can’t bake without some tunes on in the background, so I’m making a rule, you cannot bake this without listening to this song.


For the cake:

300g plain flour

2 tsp cinnamon

1 tsp baking powder

½ tsp bicarbonate of soda

200g soft brown sugar

4 eggs

250ml oil

1 orange , zested

1 lemon , zested

200g carrots , finely grated

227g tin pineapple pieces (sainsbo’s is exactly 227g!)

For the filling and decoration:

200g unsalted butter

100g icing sugar

350g cream cheese

½ a zested orange.

Crushed walnuts for the topping

Drizzle of Honey on the top.


Into a large bowl, sift the flour, baking powder, bicarbonate of soda, brown sugar and cinnamon. Stir together, roughly, it doesn’t matter too much! In a separate bowl (or jug, probably easier) mix together the oil, eggs, lemon and orange zest. Then simply mix the dry ingredients and wet ingredients together. Finally stir in the grated carrot (make sure it’s finely grated) and pineapple chunks (you can leave this out, but they do make the cake more moist)

Line a cake tin with greaseproof paper, preferably a 10 inch, the smaller the tin, the taller the cake, the more layers you can cut. Simples. Then whack in a pre-heated oven at gas mark 2/150 degrees C for 1 hour 25, check after 1 hr 15 just to be sure, if you pop a skewer in and it comes out clean, it’s done!

Make sure you leave it to properly cool, it can’t be even slightly warm when you cut it, I left mine over night.

To make the frosting; beat together the butter, cream cheese, sugar and orange. Slice the cake into three layers and spread the mixture over, leave some for the top. Spread the remainder on the top and sprinkle with crushed walnuts (if you’re a fan) and a drizzle of honey, then finish off with a sprinkling of orange zest, et voilà a triple layer cake easy peasy.

Orange you supposed to be doing work?

I love to bake, I mean it, I LOVE baking. Baking, other than the widely popular Facebook creep, is my main procrastination method. So this weekend I decided to bake some mini chocolate orange cupcakes for a friend’s birthday. The best thing about mini cupcakes is that they are so easy to ice. And let’s be honest, its a universal fact that small=cute.

I’m not one for measuring or following recipes but here’s roughly how to make them.


For the cake:

6oz Butter.

6oz Caster Sugar.

4oz Self-raising Flour.

1/2 tsp Baking Powder

2oz Drinking Chocolate. (has to be Cadbury, nothing beats Cadbury)

3 eggs.

1 Orange ( entire zest goes into the cake mixture, half juice goes into cake mixture, the other half goes into the icing)

For the Buttercream:

6oz Butter

8oz Icing Sugar

1/2 a terry’s chocolate orange (or orange flavoured chocolate equivalent)

1/2 the juice of an orange


So I follow the school of ‘bung-everything-in-a-bowl-and-hope-it-works-out’ , but there are a few stages to follow.

1)Firstly, cream the castor sugar and butter, this can be done by hand ( a good work-out for the bingo wings) or in a mixer.

3) Beat in the three eggs, it should look pretty gross by now.

3)Sift in the self-raising flour, drinking chocolate and baking powder. Fold all the ingredients together, finally adding the orange juice and zest.

4) Fill the mini cupcakes cases around half full, this normal takes about 3/4 of a tsp, try to keep them all even so they cook evenly. Pop into the oven at 180 degrees/gas mark 4. They should only take literally minutes to cook because of their size. This varies from oven to oven, but I would check after around 7 minutes.

5) Once cooled, you can start on the icing, cream together the butter and (sifted) icing sugar until a smooth consistency, should be quite thick. Then in the microwave (or over a bowl of boiling water) melt the orange chocolate. Once melted fold through the buttercream mixture, add a touch of the orange juice left over. If the consistency feels to thin add more icing sugar. The mixture needs to be thick enough to pipe, but not so think it’ll stick in the bag. Once perfect, get piping!

6) To decorate, well do whatever you wish, I finished mine with a sprinkling of gated chocolate orange.

Here’s a rather poor quality  picture of mine (not the best example as all the best went to my friend) note how small they are in comparison to my cup of coffee!