Skip to main content

A very special birthday


Yesterday was Mr Di-licious' birthday.  But not any ordinary birthday, the big 4-0.

Sadly for him he is in the middle of exams and unable to celebrate in the way he would like.  So last night it was a simple acknowledgement - Beef Bourguinon, a special bottle of Coonawarra Cabernet Sauvignon (2004 Ladbroke Grove Killian) and cake.

Mr Di-licious has some eclectic tastes: country music, two earl grey tea bags per cup and last but not least, chocolate cake and lemon icing.

So inspired by Sweetapolita, I produced a chocolate layer cake, filled and covered in lemon buttercream and drizzled over with a puddle of chocolate ganache.

Since it was only the three of us I made a tiny six inch cake.  And you know what?  Six inches was plenty!  The cake is very sweet so a small slice is all you really need.


I used my favourite chocolate cake recipe (I promise to share it with you one day!) and made a simple buttercream flavoured with lemon juice and zest.

After torting and covering the cake I let the buttercream set properly in the fridge before heating up the ganche to pouring consistency.  This stops the warm ganache melting the buttercream when you pour it over.

It's certainly not as pretty as Sweetapolita's version and one day I will attempt Swiss Meringue Buttercream, but in Olive's words, "this is one yummy cake Mummy!"


And before you feel a little sorry for him, there are two birthday celebrations planned for the next two weekends, which means two more cakes.  So I guess he'll get to have his cake and eat it over, and over, and over again.

Happy birthday darling - you are the butter to my bread, the breath to my life  xxx

(with apologies to Paul Child)


Comments

Anne said…
What a lovely looking cake Di and happy birthday to Mr Di-licious! I look forward to hearing your favourite chocolate cake recipe.

Anne @ Domesblissity
What a beautiful cake! and a Happy Birthday to your Hubbie!
Happy birthday to Mr Di-licious! Those drips are picture perfect! In fact I've always wanted to do drips like that but never could :(
Eftychia said…
Happy birthday to Mr Di-licious!! He is a very lucky man...!! Di-licious cake!!
Tiffany said…
One puddle of chocolate ganache for me pleeeeeease! :D
Di-licious said…
Thanks everyone! I feel like I'm drowning in chocolate cake at the moment. Two down - one more to go!

Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 


Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:


have a fresh, delicate …