What’s A Cupcake Worth To You?

I like to think of myself as a passionate baker – I’m quite a passionate cake eater too…I love both creating unique and colourful cakes and finding amazing cupcakes to try when I’m out and about. Usually my love for cake will result in me ‘splashing out’ on the £3 – £4 cupcakes and muffins in popular coffee shops such as Starbucks and Costa, but a gentlemen in Toronto decided to extend his love for cake even further by commissioning a $900/£540 cupcake for his wife’s 40th birthday, hence making it the most expensive cupcake in the world after beating the previous record of $750 for the Decadence D’Or cupcake from The Palazzo in Las Vegas.

Le Dolci Bakery in Toronto created a cupcake that contained both his and his wife’s favourite things. These included –

 

The Most Expensive Cupcake In The World

Inside the Cupcake is:

  • Artisan Beer
  • Valhrona Cocoa powder
  • The cream filling is flavoured with a bottle of Krug Collection Brut Champagne worth £500 in the UK and,
  • Rosewood Estate Honey

The Chocolate Icing is made from:

  • Butter made by a historic Normandy dairy cooperative
  • 70% Amedei Italian Chocolate from Tuscany
  • Jamaican Blue Mountain Coffee
  • French sea salt from the Carmargue Region
  • Organic cane sugar
  • Tahitian Vanilla beans

It’s decorated with:

  • A chocolate cup with gold flakes, gold strips and diamonds made out of sugar
  • Gold leaf
  • As well as edible gold fondant flora and fauna
  • Caviar Bubbles made using molecular gastronomy
  • Diamond sprinkles
  • And a pipette of 21-year-old Courvoisier Cognac to drizzle over the cupcake before eating it!

All of these create a cupcake with “undertones of honey, caramel, lavender, vanilla, banana and orange blossom.” The creator and owner of the bakery Lisa Sanguedolce described the cupcake’s decorations like this:

The cupcake sits in a hand-made, edible chocolate cup garnished with crunchy edible pearls and dusted with 24-karat gold flakes. It is adorned with edible gold-painted branch with leaves, fondant flowers edged in gold, edible sugar diamonds and delicate hand made champagne caviar bubbles. It also features a pipette filled with limited edition Courvoisier that is drizzled atop the cupcake before consumption.

Sounds pretty impressive right? Apparently the husband and wife duo were “super happy” with the results, which is just as well after the amount they paid for it! But is this cupcake really too good to eat? And is it really worth spending this much money for? After all you can’t have your cake and eat it too…All I know is I definitely wouldn’t mind a taste.

What do you think – fancy a taste? How much would you spend on a cupcake?…

What’s A Cupcake Worth To You?

Raspberry Ripple Cheesecake Squares

I found the recipe for these scrummy creations today in my local supermarket so I just had to share it with you!

Raspberry Ripple Cheesecake Squares

237 kcals, 19g fat (11g saturated fat), 5g protein, 0g fibre, 19g carbs, 15g total sugars, 0.3g salt

Timings: 55minutes plus cooling and chilling

Ingredients

Raspberry Cheesecake

  • 100g shelled pistachio nuts
  • 75g butter
  • 200g ginger nut biscuits

For the topping

  • 600g cream cheese
  • 450g Greek yogurt
  • 250g caster sugar
  • 3 large eggs
  • 1 1/2 tsp cornflour

For the ripple

  • 150g raspberries
  • 1 tbsp. icing sugar

Recipe

  1. Preheat the oven to 160°C/140°C fan/gas mark 3.
  2. Scatter the nuts over a baking tray and toast them in the oven for 7 to 8 minutes, then leave to cool.
  3. Melt the butter gently in a pan. Put the toasted nuts into a processer with the biscuits and whiz them together to create crumbs. Add the now melted butter to these and whiz again to combine. Tip this mix into a 24cm x 34cm, 4cm deep tin and spread the mixture around the bottom evenly.
  4. Mix all the topping ingredients together in a mixing bowl and the spoon it over the crumb mix in the tin, smoothing over the top.
  5. To create the ripple, whiz the raspberries and icing sugar together in a mixer, then strain the mixture through a sieve. Pour this purée over the top of the cheesecake, using a skewer to make a swirly pattern over the top.
  6. Bake this in the oven for 45 minutes, then leave it to cool before placing it in the fridge to chill. Once chilled you’ll be able to cut it into squares (Though if you want to leave it whole as an impressive table centrepiece you can!)

You can make this cheesecake in advance and keep it in the fridge over night ready for the next day. It will keep in the fridge for a few days though I recommend you eat it soon – it’ll taste better! You can even save a few raspberries to serve on top of the cheesecake for a little decoration 🙂 But it’s just as good on its on – I mean who doesn’t love cheesecake!?!

Have a go and let me know how you get on! Enjoy ♥

 

Red Velvet Loaf With Berry Frosting

Next week sees the return of one of my favourite TV programmes…..The Great British Bake Off!!! So in honour of this I thought I’d share this scrummy recipe with you…

Red Velvet Loaf With Berry Frosting

Serves 12           351 kcal, 18.7g fat, 10.7g saturates, 29.8g sugars, 0.27g salt

Red velvet loaf with berry frosting• Ingredients •

  • 200g unsalted butter
  • 175g light brown soft sugar
  • 2 large eggs
  • 175g self-raising flour
  • 2 tbsp. cochineal red food colouring
  • 150ml Greek-style natural yoghurt
  • 1 tsp. Madagascan vanilla extract
  • 30g cocoa powder
  • 150g icing sugar
  • 75g soft cream cheese
  • 250g summer fruits (reserve the juice if from frozen)

• Recipe •

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 2lb/900g loaf tin and line it with baking parchment.
  2. Put 100g of the butter into a bowl and beat together with the sugar either by hand or in an electric mixer until light and fluffy. Beat in the eggs 1 at a time with 1 tbsp. of flour, then stir in the red food colouring, yoghurt and vanilla extract. Sift in the remaining flour and cocoa powder and fold together until smooth.
  3. Pour this mixture into the prepared loaf tin and bake in the oven for 50 – 55mins until a skewer inserted into the middle of the loaf comes out clean. Remove from the tin and leave to cool on a wire rack.
  4. Whilst the loaf cools, make the frosting. Beat the remaining butter either by hand or with an electric whisk until smooth, then gradually sift in the icing sugar. Add to this the soft cheese and beat together until thick and pale. Spread this over the cooled cake and top with summer fruits and any fruit juice reserved if using a frozen bag of summer fruits.

My housemate is obsessed with anything red velvet so this bake is very popular at university! It’s so easy to make but it still looks so impressive on your table. Plus it’s got fruit in it…that makes it kind of healthy right?!

Have a go and let me know how you get on in the comments below!

(*Photo and Recipe credit go to Sainsbury’s)

Apricot & Pistachio Cake

This week I discovered this little gem – an apricot and pistachio cake. It looks and tastes incredible; so far I’ve had it for both dessert and afternoon tea so it’s the perfect cake for all occasions. It’s perfectly moist and adds a hint of Morocco to your table – it’s even better the next day too.

 Apricot & Pistachio Cake

Serves 8 (supposedly….!)

Per Serving: 455kcal, 27.1g fat, 13.7g saturates, 21.8g sugars, 0.32g salt

Apricot and Pistachio cake• Ingredients •

  • 225g plain flour
  • 1 1/2 tsp baking powder
  • zest of 1 orange
  • 200g unsalted butter, softened
  • 125g caster sugar (plus an extra 1 tbsp for syrup)
  • 3 large eggs, lightly beaten
  • 50g pistachio kernels, finely chopped
  • 3 tbsp semi-skimmed milk
  • 411g tin apricot halves in fruit juice, drained (reserve juice!)

• Recipe •

  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Line a 20cm loose-bottomed square cake tin with baking parchment.
  2. Mix the flour, baking powder and orange zest together in a bowl and then set aside.
  3. In a separate large bowl or an electric mixer, cream together the butter and sugar until it becomes a pale, creamy mixture. Gradually add the eggs, mixing it well until they are incorporated (Tip- you may find the eggs look curdled as you add them to the mix, add a tbsp of the flour mixture with each addition to aid mixing). Finally, using a spatula, stir in half of the pistachio, the flour mixture and milk. Pour this into the cake tin and level the top.
  4. Arrange the apricot halves over the top of the cake – you will find they sink in slightly. Bake this in the oven for 35 to 40 minutes until a skewer comes out clean when inserted to the middle of the cake.
  5. Whilst this bakes, heat the reserved fruit juice in a small pan with the extra 1 tbsp of caster sugar. Simmer this for 5 minutes until it’s reduced to about 3 tbsp.
  6. Once the cake has cooked and is still warm, spoon the syrup over the top and let it soak into the cake. Scatter the remaining pistachios over the top and leave it to cool.
  7. Serve with some Greek yoghurt for a lush dessert or enjoy the next day with a cup of coffee. (Once left over night the syrup will have soaked into the cake properly leaving it lovely and moist – it tastes even better in my opinion!).

I’d recommend keeping this cake in an air-tight container in the fridge to keep it fresh as its quite a sticky, moist cake. I love the versatility of this cake, there aren’t many cakes you can enjoy at any time of the day – some are too dry to have for dessert and others are too indulgent to have with lunch, but this sticky yumminess is just right!!

Have a go making this Moroccan delight and let me know how you get on!