Sunday, 19 February 2012
Rob Ryan Inspired but Amended Valentine's Cake
This is my rather belated Valentine's Cake for Mr CB. I love my silicon heart shaped cake mould but I hardly ever use it so this was a good excuse. I made a chocolate cake using my Mum's tried and tested recipe with a simple vanilla buttercream frosting. The icing was meant to be inspired by the whimsical Rob Ryan. I just LOVE his designs and am saving up for one of his screen prints. I think each of his pictures is like looking at a modern day fairytale - the sentiments are just so beautiful. So I did a sketch in the spirit of his artwork but I soon realised that Silver Spoon's Designer Red Icing Tube was just not going to cut the mustard. The tube comes with 3 different nozzles and they just weren't fine enough. A bad workman can't always blame his tools either - my icing skills are not very good by any means. So the icing was amended and it hopefully doesn't look too bad. I'm going to invest in some good icing equipment and practice, practice practice. I will then do a cake one day which is a homage to Rob Ryan!
This is also my entry for this month's Tea Time Treats Challenge hosted as ever by the lovely Kate from What Kate Baked and Karen from Lavender and Lovage. The theme this month is of course 'Romance'.
Apologies but this is in ounces which is how I always do my basic sponge mix.
5oz self raising flour
1oz cocoa powder
For the frosting see here.
1. Preheat the oven to 180c. Grease your cake tin.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs then add the flour and cocoa.
3. Bake for around 20 minutes or until an inserted skewer comes out clean.