This cake is an occasion cake. It’s two-tiered, it’s got champagne in it, and POP ROCKS! All those components make it just a little bit more special than the average cake. This cake really embodies New Year’s Eve traditions to me – it’s fun and unexpected, it’s got a little bit of champagne in it, and the pop rocks are like little fireworks for your taste buds.
Mango is Summer to me. It is impossible to imagine one without the other. When I was at school I always knew that the holidays were close when mango prices had fallen enough for us to buy a box of them. To this day, the thrill of buying a box full of mangoes brings me a ridiculous amount of joy.
We bought them about four hours into our trip, and the sweet, syrupy smell filled our warm car, becoming increasingly enticing over the remaining two hours.
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.
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.
I hope you’ve noticed that I’m talking about this beauty in the past tense by now.
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.
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.
(If I ever do find the recipe, once all of my stuff is out of boxes, I’ll promise to post it.)
I’ve been slow in getting recipes up recently because the oven at my rental place is unreliable. I love having my own kitchen to experiment in, but I don’t think it loves me back… not all the time, anyway!
So this recipe is basic, easy and nice. Because it is nice to be back. I find blogging such a great outlet – not having the opportunity to write posts because of lack of recipes to share saddens me somewhat.
Enough dwelling on negatives – let us focus on the nice things! I delighted over a gorgeous speckled egg amidst a collection of perfectly beige counterparts. The name of this cake came about because I had such a fun time icing it. I was aimlessly dabbing away at it when I realised (with a little giggle) that it had started to resemble a little hedgehog.
If you read the last post, all about the unbirthday party I threw, you would have seen the cake that I posted. I’ve put up the recipe for the the cake before (here), but I haven’t posted the Swiss meringue buttercream recipe for some reason. This buttercream is gorgeously silky in texture and makes your cake look super professional.
This recipe makes enough to generously cover a sandwich cake – it will fill the gap in between the two layers and then cover the cake entirely.