Cakes to bake at home during quarantine

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Cakes
Brina Blum

Find the perfect solution to your sugar craving with this collection of indulgent homemade cake recipes. These fabulous cake ideas are more than just imaginative—they’re downright delicious! From delicious homemade cakes to simple flavor ideas, there’s something here to spark your imagination and awaken the Master Chef  in you. Wedding Affair brings to you some scrumptious baking delights that will quench your cake-thirst in no time. These cake recipes aren’t just intended to get you to think outside the box—they’re also just plain delicious. 

Sangria Cake

Tip the pears, peaches, strawberries and cherries into a large bowl and sprinkle over 50 g of the sugar. Henceforth, stir. Set aside for 30 mins to macerate. Heat oven to 180C/160C. Tip remaining sugar, butter, orange zest and 100ml red wine into a large bowl. Beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs. Beat again until smooth. Add half the chopped fruit and 1 tbsp of the liquid from the bowl too and mix gently with a spoon to combine. As a result, put the mixture into your prepared tin and smooth the top so the mixture is level.

Bake in the middle of the oven for 1 hr – 1 hr 15 mins until risen. Cover with foil if the cake starts to brown too much on the top. Once baked, leave in the tin for 15 mins before transferring it to a wire rack to cool. Once the cake is cool enough to handle, but ideally still a little warm. Heat the remaining red wine and orange liqueur together with the granulated sugar in a pan until melted, raise the heat and boil for a few mins until syrupy. Flip the cake over and pile the rest of the fruit on top of the cake with then pour the boozy syrup over.

Decorate with the orange and lemon wedges along with extra strawberries and cherries if you like. Serve with vanilla ice cream.

Coconut Cake

Preheat the oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray and line with parchment paper; coat parchment. Whisk together flour, sugar, baking powder, and salt in a bowl. Gently whisk together egg whites and 1/2 cup coconut milk until frothy in a second bowl. Beat the butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. Gradually beat in remaining 1 cup coconut milk a little at a time, beating until light and fluffy, 2 to 3 minutes. 

Transfer batter to prepared pans, dividing evenly (about 2 cups each). Bake for 25 to 28 minutes. Cool in pans on wire racks. Turn out onto wire racks to cool completely. Make frosting and decorate: Whisk cream cheese and sugar with an electric mixer on medium speed until smooth, 2 to 4 minutes. Gradually add 1 cup cream until incorporated. Beat until stiff peaks form, 1 to 2 minutes. Place one cake layer on a cake stand or plate. Top with half of frosting. Repeat one more time, then top with remaining layer.

Just before serving, whisk remaining 1 cup cream with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Frost top and sides of cake with whipped cream. You can also cover it with toasted coconut.

Strawberry Cake

Butter and line the bases of three 18 cm cake tins. Heat the oven to 180C/160C. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more.  Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely.

For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Layer the cakes with the jam and half the icing. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries.

Also Read: Drip wedding cakes for a flavoursome experience

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