I think whether or not you are a big fan of cake it plays a bit part in everyone's lives. Like a cup of tea, or a hug, it fixes everything.
We have cakes for specific occasions. Birthday cakes, wedding cakes, Christmas cakes, Easter cakes, even baby gender reveal cakes and a rather lovely one, put together by Stork called the “World’s Happiest Cake”.
Sunday the 17th of May marks ‘World Baking Day’, a day dedicated to baking a cake for a loved one.
My mums birthday is in May, and when it comes to birthday cakes I tend to be quite lazy. Rather than finding the perfect recipe on Pinterest and then baking the “realistic” version where the colour of the icing is a few shades darker than expected and the layers on the cake are not all the same size meaning it looks more like the Tower of Pisa. Good things can come from that though, you can tell the recipient the cake was supposed to be like that and that you were going for an Italian theme.
For me, I usually opt for the ‘jump in the car, head to the supermarket, and buy a ready packaged birthday cake’ option.
But this year, thanks to World Baking Day, I pledge to make an effort, and to bake my mum a cake. And let’s face it, now I’ve written it here I have to do it.
It’s not only because of my mums birthday that I want to bake for her. She does so much for us, much more than she should and I don’t thank her or show her appreciation enough at all. She loves anything homemade or that has really had a lot of thought put into it. She is also pretty much happy with most cake flavours, but I wanted to make something that I haven’t done before. And something that would be a little bit more special. So far, my recipe of choice is a Cinnamon and Apple cake...which I think sounds amazing personally.
This is such a fun day to be part of, and it’s a great excuse to get baking and to show someone you love them.
Maybe you fancy giving Stork’s World’s Happiest Cake a go? (recipe below)
Coconut, Mango and Lime Cake RecipeServings: 16
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
225g Stork block
325g caster sugar
4 eggs, medium
250g self-raising flour
100g plain flour
Zest of 2 limes
50g dried mango, finely chopped
50g flaked almonds
50g desiccated coconut
Juice of 2 limes
60g caster sugar
55g (2 oz) Stork tub
175g icing sugar
1-2 teaspoons milk
100g mango puree (fresh or tinned)
100g icing sugar, sieved
25g each of shredded or desiccated coconut and dried mango
15g each sunflower and pumpkin seeds
15g flaked almonds, toasted
1. To make the cake, place Stork and sugar in a mixing bowl and beat until light and fluffy. Beat in eggs, one at a time and fold in remaining ingredients
2. Place the mixture in a greased and bottom lined 23cm deep cake tin
3. Bake on the middle shelf of a preheated moderate oven 170° C, 160° C fan oven, Gas mark 4 for 1 hour 10 minutes or until a skewer inserted in the middle of the cake comes out clean
4. Turn out and cool on a wire tray
5. For the syrup place sugar and lime juice in a pan over moderate heat and stir until sugar has dissolved. Bring to the boil and then pour over warm cake
6. Filling: place Stork, sugar and milk together in a bowl and beat together until smooth. Split cake into 3 and sandwich together with icing and mango puree
7. To finish the cake, make a glace icing by adding either lime juice or water to the icing sugar until a thick pouring consistency and spread over the cake. Top with a mix of seeds, mango, coconut and almonds.