Friday, 10 December 2010

First Post Ever... plus Cake :)

Hi there...

I feel incredibly rare writing this, as I have no idea whether anyone will ever read this thing, but might as well try! (hence the title of the blog ;) )

I recently became an avid blog-follower.  It began with food blogs, and then expanded into fashion and beauty blogs, even blogs of people recovering from illness and their journeys as well.  I love reading about what people cook/bake/buy/style/recommend, and how strong people can be. (This make me sound immensely dull; I assure you I am not, really!)  I also love getting a little peek into someone else's life.  Harmless voyeurism, if you will.

As none of my friends are bloggers or blog-followers, I decided I may as well give it a shot.  This will probably contain a little bit of everything; general day-to-day life, the odd recipe, clothes/jewellery/make up.  I work 5 days a week and have little time to myself so it may take a while to build this up!  I treat myself to the odd bargain, as I am by no means flush with cash right now, despite all the work I do!  So I would love a bit of feedback on things :)

NB: My photos might be kinda rubbish as I use my BlackBerry mostly so will have to dig out the camera

For now, I will leave you with this yummy recipe, which I got from The Goddess' Kitchen, one of the first blogs I began reading :) The recipe is originally from the BBC Good Food Website.

Chocca Mocca Caramel Cake:

2 tsp instant coffee granules/powder (I left these out due to my little sister not liking it)
2 tbsp cocoa powder
2 tbsp hot water
175g soft butter
175g golden caster sugar
2 eggs
2 tbsp golden syrup
200g self-raising flour
4 tbp milk
2 x 50g chocolate caramel bars

For the icing:
100g chocolate caramel bars
50g butter
2 tbsp milk
100g icing sugar, sifted


1.  Preheat the oven to 180C/Gas 4/fan oven 160C. Butter a 20cm/8in round cake tin and line the base with baking parchment.

2.  Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste. Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters for 2-3 minutes until smooth. Break the caramel bars into sections and stir into the mixture.

3.  Turn the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, until the top springs back when you press it lightly. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool.

4.  To make the icing, break up the caramel bars and put in a small pan with the butter and milk. Gently heat until smooth, stirring all the time, then remove from the heat and stir in the icing sugar (don't worry if it doesn't dissolve immediately, just keep stirring). Leave to cool until it thickens enough to leave a trail when you lift the spoon. Put the cake on a serving plate, spread the icing over the top, letting it fall softly down the sides, then leave to set.

We then added mini-eggs as the website suggested, to make it an Easter Cake, and my little sis donated the chicks... I was, at first, slightly irritated that these gimassive chicks were plonked on top of my lovely cake, however, as my sister has yet to reach the maturity of double digits, I relented. Bless her :)  Otherwise, this cake was lovely; not too sickly or chocolatey, and the icing is uh-mazinggg.

That's the end of my first post I guess - I hope I can do my blog justice! x

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