Mexican chocolate cake and silliness

This stunner of a cake was made for a friend’s Mexican-themed birthday. I was asked to provide a Mexican themed cake. I never need an excuse to bake, so I happily obliged.

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I did some research and found authentic Mexican cakes were either too complex for my liking, or used ingredients I didn’t have on hand…so I sort of made one up. There was a touch of cinnamon in the recipe which gave the chocolate a gorgeous warmth. The crumb reached that perfect equilibrium of moistness and crumbliness. It was big enough to share around the large gathering, and the icing was absolutely divine; it looked effortlessly (and deliciously) dripped without excessive effort.

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I hope you’ve noticed that I’m talking about this beauty in the past tense by now.

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Because I’ve lost it. Not the cake, that was eaten within minutes, the recipe. This recipe which I was super excited to share. And have been promising since Saturday. I even promised it as recently as two hours ago, when I was blissfully unaware that I’d lost it. And the recipe for the icing as well, which was so good that I wanted to shout about it from the roof tops…gone.

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The Boy and I moved house this weekend and it was a mammoth task. We have things everywhere. EVERYWHERE. And the recipe for this little beauty is in there somewhere. I just don’t know where.

Insert crying face emoji here.

So this post is a no recipe kind of post. Consider it a mourning. Alas, poor Mexican bundt, you were too delicious for this world. All we have left of you are mouth-watering photos.

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(If I ever do find the recipe, once all of my stuff is out of boxes, I’ll promise to post it.)

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Chocolate coconut fudge slice and change

slicesThis week is going to be a week of big change for me. I’m usually a creature of habit – I love my tea in the morning, I like to post consistently on the blog and I love Sunday dinner with my family.

And this week is going to be entirely new – new job, new people, no more driving to work. I’ll have to get the train in to work – eep!

Baked Nutella doughnuts and Nutella

I celebrate Nutella too much. I have a ridiculous amount of love for it.

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If the people at Nutella could somehow create a version of the delicious spread that had no calories in it, I would eat it for breakfast, lunch and dinner. I wouldn’t even bother spread it on things, I’d just eat it straight from the jar.

Om nom nom nom nom.

Chocolate pumpkin bundt and a cute Halloween 

scene (1024x528)You’ve all seen how much I love bundt. I recently wrote about my love of mini tarts as well. My love of all things miniature doesn’t end there, though. Norman is testament to this! My older brother claims that Norman isn’t a real dog, and sometimes we joke that a few Normans stacked on top of one another would equal a “regular” dog. But I wouldn’t have him any other way.  I just adore down sized versions of things!

Early grey custard tarts and mini tart love

biteThis little tart is simple, but stunning. It’s got two comforting ingredients – custard and earl grey tea – but they look super classy, so you can munch on them in front of the tv on a lazy afternoon, or serve them with high tea… they look at home in any setting.

I have a hard time turning down desserts, but tarts hold a special place in my heart – especially mini tarts! There’s something about their dainty little cases, the way there’s always just enough mouthfuls, and how you can get away with gorgeously rich fillings because they’re so tiny. So much yum! I also loved how one of these tarts looked a bit like a face once I’d taken a bite out of it!

Earl Grey Custard and comfort food

aboveI debated over the title of this blog, because technically tea is not a food, it’s a beverage. And when I was growing up, my siblings and I used to try to treat custard like a beverage! I didn’t think that “comfort beverages” sounded right though.

ANYWAY, this tart combines two of my loves – custard and tea. They’re delicious, comforting and… well, what more could you want? Both of them remind me of my dad. He loves traditional egg custard – just the smell of milk warming on the stove makes me think of him! He also introduced me to earl grey tea when I was a child…I hated it! I used to call it soap tea, no matter how much he espoused its merits!

Chocolate blueberry cake and impressions

tableThis cake doesn’t shy away from attention. The amazingly vibrant (and naturally-coloured) icing draws people to it. I brought it into work today to share with work mates and was overwhelmed with kind words. It’s amazing how cake brings people together.

The love that I received was received with a tiny bit of sadness, because I’ve only worked with these wonderful people for six months and am moving on. I’ve loved working with them and hope that I leave them all with delicious, cake-filled memories!

GF Rosewater rhubarb bundt and bundt obsession

dat bundtIf you’re up to date with Baking with Gab, you will have seen my darling little bundt babies. They were so cute that I almost struggled to eat them.

Almost. They were delectable enough that the guilt subsided eventually.

And those little cutenesses reminded me how much I adore bundt. They’re show-stoppers, centre-pieces, let-me-have-the-first-slice kind of cakes.

Strawberry rhubarb bundt and miniatures

closeI am a fan of all things miniature. Norman is a testament to this – my family joke that if we had three Normans and stacked them one on top of the other, we’d have a real dog. I love that mini old-fashioned milk bottles are in vogue at the moment, I’ve used mine in various photo shoots. (You can see them in my chocolate milkshakes post.)

It’s  rather funny that I made mini cakes out of the rhubarb I purchased, which was ginormous

Homemade twix slice and promises:

cornerI dangled this tart in front of your eyes about a week ago. I taunted you with a picture of its shell, ready to go in the oven, and then I never gave you the recipe.

How mean of me!!

To be perfectly honest, I lost the recipe! I had all of the tantalising pictures and could still tell you how delicious it was, but I couldn’t give you the ingredients! One of the problems with me being a blogger is that I’m prone to misplacing things. I used to write my recipes on scraps of paper and then lose them and get disappointed. The Boy bought me a notebook to stop this happening…now I just lose the notebook.