Spiced Apple & Caramel Cake with The Happy Egg Co.!

Autumn always brings forth some wonderfully warming and indulgent flavours when it comes to food and celebrations. As Guy Fawkes’ Night festivities commence in the United Kingdom this month’s cake is nothing short of a subtle yet sumptuous treat; perfect to enjoy during the Bonfire Night shenanigans! Imagine slicing into a fragrant cake spiced with cinnamon, nutmeg, allspice, cloves and ginger; covered and filled with home made caramel sauce and scrumptious apple buttercream; and then drizzled with even more caramel sauce! Wouldn’t that be the perfect addition to your dinner table this 5th of November and during the rest of the chilly season! If you’re outside of Great Britain we’re sure you’ll still enjoy this recipe too. The rich spices, tangy apple frosting and sweet caramel pair wonderfully with any autumnal soirée. The little fondant apples sat happily amidst dripping caramel resemble glistening apples bobbing in a barrel of water ready for party games.

Spiced Apple & Caramel Cake by Juniper Cakery

Spiced Apple & Caramel Cake by Juniper Cakery

Simple Spiced Cake Recipe (makes approximately 3 x 1″ layers of an 8″ diameter round cake)

453g self raising flour
453g butter
453g brown sugar
7 eggs
1/2 teaspoon ground cloves
1 1/2 teaspoon cinnamon
1 teapoon nutmeg
1 teaspoon allspice
1/2 teaspoon ground ginger

The Happy Egg Co. Eggs

Cream your butter in a mixer then add the brown sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining and the spices to taste. Mix for about 5 minutes.

Pour batter in the pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step to create your second and third layer.

Apple Buttercream Recipe

500g butter (around two packs in the UK)
300-400g icing sugar (keep testing when adding to make sure it is the consistency and sweetness YOU’D like)
6-12 drops of natural apple essence

Add half of the of butter diced into pieces. Cream the butter in a mixer. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the flavour to taste.

For more hints and tips see our tutorial on how to make buttercream here.

Spiced Apple & Caramel Cake by Juniper Cakery

Easy Caramel Sauce Recipe

260g caster sugar
4 tablespoons of room temp water
140ml double cream
50g butter

On medium heat dissolve the sugar with the water whilst stirring in a saucepan. Raise the heat until the sugar mixture bubbles and turns a lovely golden brown (this should take around 5 minutes). Take off the heat and stir the cream and butter into your caramel sugar mixture. Leave to cool and it’s ready to fill and pour atop of your cake!

To assemble your cake smooth caramel sauce and apple buttercream between each layer of cake. Next apply a thin layer of buttercream over your cake evenly leaving extra buttercream for later. Smooth and leave in the fridge to chill for 30 minutes to an hour. Once chilled smother the rest of the lovely apple flavoured buttercream over the sides and top and smooth with a spatula. Now carefully pour the caramel sauce over the cake and use a clean spatula to push the sauce to the edges so it drips luxuriously! Finally you can decorate the top with little fondant apples, fudge pieces, cinnamon sticks or caramel filled truffles!

Spiced Apple & Caramel Cake by Juniper Cakery

We do hope you thoroughly enjoy this warm and taste bud tingling recipe during the ensuing chilly months. Try a generous slice with a cup of spicy chai tea or gingerbread flavour coffee for an uplifting treat!

 

Coffee, Brown Sugar and Caramel Cake with The Happy Egg Co. Eggs!

On September 22nd the British summertime ended and autumn began! Cooler mornings and darker evenings makes this month’s cake the perfect treat. Our coffee, brown sugar and caramel cake is simple to recreate as the indulgent flavours combine to make a wonderful autumn treat perfect for any occasion!

Coffee, Brown Sugar and Caramel Cake

Coffee Cake Recipe (Makes two 8″ layers)

4-5 eggs by the happy egg co.
250g self-raising flour
250g brown sugar
250g butter
6-12 drops of natural coffee essence

Coffee, Brown Sugar and Caramel Cake

The Happy Egg Co. Eggs

Cream your butter in a mixer then add the brown sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining and flavour to taste. Mix for about 5 minutes.

Pour batter in the pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step to create your second layer.

Coffee, Brown Sugar and Caramel Cake

Caramel Buttercream Recipe

250g butter
400g icing sugar
5 tablespoons of room temperature water
6-12 drops of natural caramel essence

Add half of the of butter diced into pieces. Cream the butter in a mixer. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the flavour to taste.

Coffee, Brown Sugar and Caramel Cake

Adding whole coffee beans for decoration is a great way to finish this cake off, why not give it a go!

 

The Happy Egg Co. Cake - Coffee, Caramel and Brown Sugar

September is quickly moving towards October which means wrapping up and keeping warm is a must! The thought of cool, crisp mornings and dark evenings have inspired this month’s recipe which is to be a coffee, caramel and brown sugar cake! The rich, nutty tones of coffee and the crunchy texture of brown sugar fits right in when we imagine the burnt oranges, yellows and reds of autumn.

Coffee, Carmel and Brown Sugar

The inviting scent of coffee beans we’ve had circulating through our studio reminds us of winter mornings when a warm drink is a great substitute for a lie in! Coffee cake is a classic and adding brown sugar to the mix will deepen the colour and enrich the flavour too!

Coffee, Carmel and Brown Sugar

Pairing a caramel buttercream with coffee and brown sugar adds another dimension and reminds us of fun, flavoursome hot drinks offered by coffee shops in winter. The recipe we have in mind would also work wonderfully with gingerbread or eggnog but we think a silky caramel buttercream would add a luxurious taste and texture without overpowering the coffee and brown sugar.

coffeecolour1

 

National Cupcake Week: Banoffee Pie Cupcake Recipe!

Hurrah! National Cupcake Week has arrived in the UK (though if you’re abroad feel free to join in too)! To celebrate we’ll be sharing five delicious ‘Classic British Dessert’ recipes in cupcake form. Excited? We are too. Our first super tasty cupcake for you to re-create at home pays homage to the crowd pleasing Banoffee Pie. Our cupcake version is a fluffy and light vanilla bean cupcake filled with salted caramel sauce, swirled with creamy white chocolate and banana buttercream, drizzled with more salted caramel sauce and then finished with triple chocolate crisp balls. What a perfect way to begin the week!

Banoffee Pie Cupcake

Basic Vanilla Cupcake Recipe (Makes 12 Cupcakes)

4 free range eggs
226g self-raising flour
226g caster sugar
226g butter
1 bourbon vanilla pod

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Once half of the eggs are combined add the remaining mix along with the seeds inside your bourbon vanilla pod and mix for about 5 minutes.

Separate the batter into each cupcake case until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 20/25 minutes.

Once cooled core the centre of your cupcakes using a handy cupcake corer. Now begin making your delicious salted caramel sauce!

Banoffee Pie Cupcake

Salted Caramel Recipe

175g brown sugar
115ml single cream
60g butter (no low fat or margarine spread)
1 teaspoon of salt
1 teaspoon of vanilla extract

Add all your ingredients into a saucepan on medium heat. Whilst this cooks whisk your caramel mixture for up to 8 minutes until it thickens. Cook a little longer to thicken further. Finally, remove from your stove and leave to cool.

To add to your cored cupcakes simply use a teaspoon to add into the centre of your cakes! Store the rest of your salted caramel sauce in an airtight container and enjoy drizzled atop of sweets and desserts! This sauce should last for up to 4 days.

Ready to begin creating your banana buttercream?

Banoffee Pie Cupcake

Banana Buttercream Recipe

250g butter
400g icing sugar
6 - 12 drops of banana natural essence
70-100g white chocolate buttons or callets

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the banana natural essence to taste.

Banoffee Pie Cupcake

Swirl your salted caramel filled cupcakes with your silky banana buttercream, drizzle with about a teaspoon of caramel sauce and topple with sprinkles. At last, you should had a batch of banoffee inspired cupcakes ready to enjoy!

 

Caramel Mochaccino Cupcake

Sometimes a coffee break is needed, especially if your working day is around 14 hours long like ours (at times longer, no joke). With that in mind we whipped up a lovely and delicious little cupcake. A Caramel Mochaccino cupcake! We were lucky enough to taste test these after a hard day of photoshoots, stock taking and product development.

Caramel Mochaccino

This cupcake is a soft chocolate cake swirled with two toned (and dual flavoured) caramel and coffee buttercream. We then finished the towering swirl of frosting with an adorable little mochaccino coffee cup!

Caramel Mochaccino

To flavour the tasty buttercreams to create this cupcake we used natural coffee essence and natural caramel essence. Yum!

Caramel Mochaccino

More tempting new flavours coming soon…

 

×