The Hummingbird Bakery Cake Days: Recipes to make every day special

Cover

Title Page

Introduction

VALENTINE’S DAY

SPRING WEEKEND BAKES

MOTHER’S & FATHER’S DAY

EASTER

SUMMER AFTERNOON TEA

BIRTHDAYS & CELEBRATIONS

RAINY DAY TREATS

HALLOWEEN & BONFIRE NIGHT

CHRISTMAS

Baking Essentials

Decorating Ideas

Suppliers

Acknowledgements

About the Author

Copyright

About the Publisher

INTRODUCTION

At The Hummingbird Bakery we love to celebrate throughout the year. Whether our customers are looking for an impressive cake for a special occasion, cupcakes for a children’s birthday party or a treat for themselves or a friend, we hope our cakes help make their day a little bit special.

Although many of our customers don’t wait for a reason to come in and buy some cupcakes, more often than not people visit us to buy cakes for a friend or family member’s birthday, or to mark an event. After starting our Facebook page, we soon noticed that thousands of people were making our recipes at home and posting pictures of their results! We realised that home baking has become popular once again, bringing people together to celebrate. A cake is a wonderful, affordable way to toast good news or to cheer someone up, and Cake Days is about celebrating throughout the year, no matter how small the occasion.

At The Hummingbird Bakery we develop recipes that reflect how we feel as the year progresses and we always use seasonal ingredients. For us, the beginning of the year means preparing for Valentine’s Day, with lots of colourful cupcakes to chase away the cold and treats for couples to share. We sell rich, indulgent, chocolaty Daily Specials during these chilly days – little luxuries to keep people happy until spring arrives.

As the days get longer, our Daily Specials and creations become more floral and fruity, taking advantage of the seasonal goodies that are readily available at this time. Last spring we launched our flower blossom and floral cupcakes range, which our customers loved and are perfect as Mother’s Day presents. Our late-summer Specials let us be a little wilder with our imagination, using sweets, candies, sodas and other childhood favourites as our inspiration.

Birthdays and anniversaries often bring people into the bakeries and in this book you will find some easy cakes, cookies and whoopie pies that always create excitement at parties, plus some amazing layer cakes that many of our fans love to bake. Our three- or four-layer cakes take a little longer but are well worth the extra effort. But birthdays aren’t just about children and our cocktail cupcakes are delicious alcoholic indulgences for grown-ups.

When autumn arrives, we turn our attention to Halloween and Bonfire night. Since we first opened in 2002, Halloween has become a much-loved event in Britain and our themed cupcakes, cheesecakes and pumpkin goodies fly off the shelves! As Christmas approaches our offerings become more fragrant with nutmeg, cinnamon, nuts and chocolate. We enjoy decorating our cupcakes with handmade Christmas decorations, and love watching our customers buying boxes to give as festive gifts.

I hope you’ll enjoy baking from our brand new collection of Hummingbird recipes and take pleasure in sharing your delicious homemade cakes with friends and family.

Tarek Malouf

VALENTINE’S DAY

TIRAMISU CUPCAKES

The Italian-restaurant favourite recreated in cupcake form. The creamy mascarpone and strong coffee flavours come bursting through the middle of this heavenly delight.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

¼ tsp salt

1 tbsp baking powder

2 large eggs

240ml (8½fl oz) whole milk

½ tsp vanilla essence

FOR THE SOAKING SYRUP

250ml (9fl oz) strong coffee

75ml (2½fl oz) Kahlúa

3 tbsp caster sugar

FOR THE FILLING AND FROSTING

400g (14oz) mascarpone cheese

50ml (1¾fl oz) Kahlúa

300ml (10½fl oz) double cream

30g (1oz) icing sugar

Cocoa powder, for dusting

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, salt and baking powder on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.

3. Break the eggs into a jug, then add the milk and vanilla essence and mix together by hand. With the electric whisk or mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up any ingredients that were missed, then add the rest of the milk mixture and mix the batter again, now on a medium speed, until it is smooth and even.

4. Divide the batter between the paper cases, filling them up to two-thirds. If any batter is left over, use it to fill up to four more cases in a second tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely while you make the soaking syrup.

5. Pour the coffee and Kahlúa into a saucepan and stir in the sugar. Place the pan on the hob and bring to the boil, allowing the liquid to reduce by about half, then remove from the heat and set aside to cool.

6. Meanwhile, make the frosting. Using the electric whisk, beat the mascarpone and Kahlúa until smooth. Pour the cream into a separate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.

7. When the cupcakes have cooled, use a sharp knife to cut a piece out of each sponge – about 2cm (¾in) in diameter and 3cm (1¼in) long – and set aside. Pour approximately 1 teaspoonful of the soaking syrup over each cut-out piece of sponge and pour another teaspoonful into the hollow of each cupcake.

8. Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit. Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.

MOCHA CUPCAKES

On cold winter days customers queue up at our bakeries to order hot mochas from our baristas, so we decided to combine the espresso and hot chocolate flavours in a delicious cupcake.

Makes 12–16 cupcakes

FOR THE SPONGE

240ml (8½fl oz) whole milk

15g (½oz) hot-chocolate powder

5g (¼oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

FOR THE FROSTING

50ml (1¾fl oz) whole milk

30g (1oz) hot-chocolate powder

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

12–16 heart-shaped chocolates, to decorate

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.

3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.

4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

5. Spoon the batter into the paper cases, up to two-thirds full. If any batter is left over, use it to fill up to four more cases in another tin. Pop in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.

6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.

7. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.

8. When the cupcakes are fully cooled, divide the frosting between them, smoothing it on with a palette knife and making a swirl in the frosting. Decorate each cake with a heart-shaped chocolate to finish.

VANILLA AND CARDAMOM WHOOPIE PIES

Cardamom is an exotic eastern spice, which also works really well with creamy vanilla fillings and sponges. It certainly spices up a plain vanilla whoopie pie.

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

2 tsp vanilla essence

75g (2½oz) unsalted butter, melted

¾ tsp bicarbonate of soda

275g (10oz) plain flour

¼ tsp baking powder

½ tsp ground cardamom

FOR THE FILLING

170g (6oz) unsalted butter, softened

¼ tsp ground cardamom

280g (10oz) icing sugar, plus extra for dusting

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the egg and sugar on a low speed to bring the ingredients together, then increase the speed and whisk until light and fluffy. Stir together the yoghurt, milk and vanilla essence in a jug, then add to the egg and sugar. Pour in the melted butter and mix in thoroughly on a medium speed.

2. Sift together the remaining sponge ingredients, adding to the batter in two batches and mixing on a low speed until fully combined. Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Remove the batter from the fridge and spoon the mix on to the prepared trays, making 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes, or until lightly golden on top and springy to the touch. Remove to a wire rack and allow the sponges to cool completely before you fill them.

5. To make the filling, slowly beat together the butter, ground cardamom and icing sugar, using the electric whisk or freestanding mixer with the paddle attachment, until the butter and sugar come together. Add the marshmallow fluff and lightly mix in, then adjust the speed to high and continue mixing until light and fluffy. Place the filling in the fridge and leave to set for about 30 minutes.

6. To assemble the whoopie pies, spread about 1 tablespoon of the filling on to the flat side of one sponge, adding a little more if needed. Place another sponge (flat side down) on top to make a sandwich, then assemble all the remaining pies in the same way. Dust with icing sugar to serve.

CHOCOLATE WHOOPIE PIES

This was the first type of whoopie pie that we started selling at The Hummingbird Bakery, back in 2008. Thick vanilla and marshmallow filling sandwiched between dense chocolate sponge, what could be better?

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

¼ tsp vanilla essence

75g (2½oz) unsalted butter, melted

200g (7oz) plain flour

80g (3oz) cocoa powder

¾ tsp bicarbonate of soda

¼ tsp baking powder

FOR THE FILLING

170g (6oz) unsalted butter, softened

280g (10oz) icing sugar

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the egg and the sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then add to the beaten egg and sugar. Add the melted butter and mix in thoroughly on a medium speed.

2. Sift the remaining sponge ingredients together, then add to the creamed mixture in two batches, mixing well on a medium speed after each addition. Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Once the batter has cooled down, spoon it on to the prepared trays, dividing the mixture into 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and spaced 2–3 cm (¾–1¼in) apart. Bake in the oven for 10–13 minutes or until springy to the touch. Remove from the trays and place on a wire rack, allowing them to cool completely before sandwiching together.

5. While the sponges are cooking, you can make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, mix together the butter and the icing sugar on a low speed until well blended. Add the marshmallow fluff, and lightly mix it in, then increase the speed to high and continue mixing until light and fluffy. Place in the fridge and leave for about 30 minutes to firm up slightly.

6. To assemble the whoopie pies, take one of the sponges and spread about 1 tablespoon of the filling over the flat side, adding a little more if needed. Then stick another sponge, with the flat side facing down, on the filling to make a sandwich. Repeat with the remaining sponges and filling.

ANGEL FOOD CAKE

This is a very light, subtle cake that doesn’t use butter or oil. Instead, it includes plenty of egg whites to give it volume, so make sure to whisk them enough that they form soft peaks. Serve with berries or fruit compôte.

Serves 12–16

Butter, for greasing

170g (6oz) plain flour, plus extra for dusting

10 egg whites

1 tsp cream of tartar

180g (6½oz) icing sugar, plus extra for dusting

1 tsp vanilla essence

½ tsp lemon zest

¼ tsp almond essence

450g (1lb) fresh berries (sliced strawberries, raspberries, blueberries or blackberries), to decorate

One 26cm (10½in) non-stick

ring tin

1. Preheat the oven to 160°C (320°F), Gas mark 3, then lightly grease the tin with butter and dust with flour.

2. In a large bowl and using a hand-held electric whisk, whisk the egg whites and cream of tartar until the egg whites form soft peaks. Sift together the flour and icing sugar and carefully fold into the whisked egg whites, incorporating about 3 tablespoons at a time, then fold in the remaining ingredients, apart from the berries.

3. Pour the mixture into the prepared tin, gently smoothing the surface with the back of a spoon, then place in the oven and bake for approximately 50 minutes or until the top of the cake is golden brown and bounces back when lightly pressed.

4. Remove from the oven and allow the cake to cool slightly in the tin before turning it out on to a wire rack to cool completely. When cooled, decorate with fresh berries and dust with icing sugar.

CHERRY CUPCAKES

Sour Kirsch-soaked cherries give these cupcakes a fruit flavour that is fresh yet rich at the same time. The soaked cherries can be bought in tins or jars from large supermarkets.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

240ml (8½fl oz) whole milk

150g (5½oz) Kirsch-soaked cherries, drained, pitted and chopped

FOR THE FROSTING

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

50ml (1¾fl oz) whole milk

80g (3oz) Kirsch-soaked cherries, drained, pitted and chopped, plus extra whole ones to decorate

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the butter, caster sugar, flour, baking powder and salt together on a low speed until the ingredients are well incorporated and resemble fine breadcrumbs.

3. Place the eggs and milk in a jug and mix well together by hand, then add three-quarters of this mixture to the dry ingredients and mix in, still on a low speed and scraping down the sides of the bowl to make sure all the ingredients are well incorporated. Add the rest of the milk mixture and beat again on a medium speed until the batter is smooth, then stir in the chopped cherries by hand, making sure they are evenly distributed throughout the batter.

4. Divide the batter between the muffin cases, so that they are two-thirds full. Any remaining batter can be used to fill up to four more paper cases in an additional tin. Bake the cupcakes in the oven for 18–20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly, then remove from the tin and place on a wire rack to cool completely before you add the frosting.

5. Using the electric whisk or the freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until sandy in consistency, then slowly pour in the milk. Once all the milk has been added, increase the speed to high and whisk the frosting until light and fluffy.

6. Stir in the chopped cherries by hand, then divide the frosting between the cooled cupcakes, smoothing over the surface of each cake with a palette knife and adding a decorative swirl, if you like. Finish by decorating with whole Kirsch-soaked cherries. Add them at the last minute to avoid the colour bleeding into the frosting.

CARAMELISED FRUIT AND NUT TARTS

You can use any combination of dried fruits and nuts in this versatile recipe – just make sure the total amount of fruits and nuts corresponds to the weight given in the recipe. We love these tarts served with whipped cream or ice cream.

Makes 8 tarts

FOR THE PASTRY

110g (4oz) unsalted butter, softened

225g (8oz) plain flour, plus extra for dusting

80g (3oz) caster sugar

1 large egg

FOR THE FILLING

210g (7½oz) caster sugar

60ml (2fl oz) double cream

6 tbsp unsalted butter

550g (1lb 3oz) mixed dried fruit and nuts (such as apricots, cranberries, raisins, hazelnuts, flaked almonds, walnuts, pecans)

Whipped cream or ice cream, to serve

Eight 10cm (4in) diameter

loose-bottomed tart tins

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the butter and flour until it is crumb-like in consistency. With the machine on a low speed, add the sugar and then the egg, mixing gently just to incorporate.

2. When a dough starts to form, take it out of the bowl and knead gently on a floured work surface to bring it together. Cover the pastry in cling film and put it in the fridge to rest for 20–30 minutes.

3. Once the pastry has rested, cut it in half, then wrap one half in the cling film and pop it back in the fridge. On a lightly floured surface, roll out the other half to a thickness of about 5mm (¼in) and large enough to fill four of the tart tins.

4. Line four of the tins with the pastry, gently pressing it down into the base and sides of each tin. Using a sharp knife, cut away any excess pastry in a neat line with the edge of each tin and prick the base of the pastry a few times with the point of the knife. Use the remaining dough to line the other four tins, then place the tart cases back in the fridge to rest for another 20–30 minutes.

5. While the tart cases are resting, preheat the oven to 170°C (325°F), Gas mark 3.

6. Remove the tart cases from the fridge, line them with baking parchment and fill with baking beans, then place in the oven and bake ‘blind’ for 10 minutes. Take out of the oven, carefully remove the baking beans and baking parchment and bake the tart cases for another 10 minutes, or until completely cooked and a light golden-brown in colour.

7. While the tart cases are cooking, you can prepare the filling. Place the sugar in a saucepan with 4 tablespoons of water and bring to the boil, allowing the mixture to bubble away until you have a rich golden-brown caramel. Remove from the heat and carefully pour in the double cream, followed by the butter, while stirring continuously.

8. Set the caramel aside for about 10 minutes, to cool slightly, and place the mixed fruit and nuts in a bowl. Once the caramel has cooled, pour it over the fruit and nuts, stirring to ensure they are completely coated. Divide the filling between the tart cases and place in the fridge for 30–40 minutes to set. These are delicious served with whipped cream or ice cream.

COCONUT LAYER CAKE

This cake is all about the scrumptious coconut custard filling and frosting. We always use fresh coconut to decorate, making the flavour so much better and more natural. One slice will just not be enough!